Thursday, August 31, 2006

Small treasures

Tiny Come-Ons, Plain and Fancy

John Lei for The New York Times

SMALL FANCIES Amuse-bouches awaiting the arrival of guests include a kimchi gazpacho, center, with chopped raw clams.


Published: August 30, 2006

AS I helped a friend prepare for a dinner party on the Lower East Side recently, she gave detailed instructions for setting the table: napkin and multitude of forks on the left; knife, water glass and wineglass on the right; espresso spoon horizontally above the dinner plate; espresso cup on top of the dinner plate.

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Readers’ Opinions

Forum: Cooking and Recipes

John Lei for The New York Times

The rim of an espresso cup is lightly coated with popcorn salt. Buttered corn soup fills the cup.

John Lei for The New York Times

Tuna cubes are dabbed with ginger-apricot aioli.

John Lei for The New York Times

An anchovy wraps itself around a nub of goat cheese.

Espresso cup? Was she planning to pour coffee in lieu of an aperitif?

No, the hostess said with a quizzical look. It’s for the amuse-bouche.

At stylish cocktail parties and elegant sit-down dinners, espresso cups are more likely these days to be filled with sips of seasonal soup than caffeinated beverages. After-dinner coffee is fading away. Amuse-bouches have arrived.

Once the exclusive domain of multi-starred chefs, the amuse-bouche has trickled down to the dining room of a home near you.

And just as it functions as a way of making restaurant guests feel special, it can do the same at home. With little extra effort you can purée seasonal vegetables into a quick but intensely flavored soup, arrange lovely tidbits of meat or fish on a pretty little saucer and make guests feel pampered and welcomed in a way that olives, nuts and cheese simply cannot.

That beautiful predinner bite or sip is a delightful surprise as your guests finish their cocktails — a little gift, if you will, from the chef — just before you summon them to the table or just as they arrive. As it often is in restaurants, the amuse-bouche can be one of the most memorable moments of the meal.

In restaurants, chefs ask their amuse-bouches to play different roles. Primarily they are vehicles for the chef’s artistry, whimsy and one-upmanship.

But at restaurants as well as at home, they can also be a testing ground, a safe place to try out a risky concept, tweak it to perfection and gauge reactions. Before Wylie Dufresne puts a dish of, say, crab roll with pickled ginger tempura and fermented black beans on the tasting menu at WD-50 (and charges for it), he may well offer it as a freebie to see if it flies.

If you find yourself eager to try replicating Mr. Dufresne’s anchovy, foie gras and cocoa nib appetizer, but nervous about how your guests will react to it, shrink it and serve it on a teeny saucer.

Often the key is miniaturization of an entree. At Café Gray, Gray Kunz miniaturizes the likes of poached lobster salad with sweet pepper confit to Lilliputian proportions.

The home cook can do this with many favorite entrees, too. Do your guests all love the garlic shrimp you’re sick of making year after year? Try serving each one a single shrimp in a wee cup topped with microherbs and a few granules of salmon caviar, and voilà: an amuse-bouche.

Besides the alluring little cup or small plate, oversize white porcelain spoons have encouraged an entire range of amuse-bouches because, as the chef Anita Lo of Annisa put it, “you can basically put anything in a spoon.”

And so you can, even at home. Seviche, avocado tartare, tiny cubes of watermelon and feta — are all delightful bites in a spoon.

The same goes for shot glasses. Regardless of when you last downed a tequila shooter, those small-scale glasses make limpid containers for vibrant soups like cantaloupe or tomato. When she is not piling things in spoons at Annisa, Ms. Lo purées heirloom tomatoes with kimchi and garnishes them with raw clams for the most savory, spicy Clamato ever.

In the long history of cuisine, amuse-bouches (also called amuse-gueules) are relative newcomers, entering into fashion during the salad days of nouvelle cuisine and gaining in prominence and complexity ever since. Before that, said the chef Jean-Georges Vongerichten of Jean Georges (which serves a stunning, ever-changing array of amuse-bouches), fancy French restaurants presented simple canapés and hors d’oeuvres like smoked salmon sandwiches and gougères with drinks.

Not surprisingly, given how expensive the ingredients can be and how labor-intensive amuse-bouches are to make, some chefs (usually former haute cuisine practitioners who have fled to more casual spots) are moving to less elaborate offerings.

Laurent Tourondel said that when he was a chef at Cello, which was on the Upper East Side, he employed several cooks just to make the many components of the daily amuse-bouche. Now at his informal BLT restaurants, he limits the selection to the less ornate, like a taste of sausage and pickled vegetables or an addictive melted cheese and bacon toast variation on the mouillette. Both are creative and beautiful — just not as involved as the offerings of the past.

The fact is that as long as it’s small, tasty and pleasing to the eye, almost anything can make an amuse-bouche.

Back to my friend’s dinner party on the Lower East Side:

Into those neatly arranged espresso cups she decanted a luscious corn and coconut milk soup that she had carefully concocted — and had eaten for dinner — a few nights before. A great-looking leftover was stretched just far enough to give each of her 10 guests a happy mouthful.

Saturday, August 26, 2006

Adventurer

Adventure. Enjoy.

The Saturday Profile

For an Ex-Dentist, the Age of Exploration Treks On

Published: August 26, 2006

CARACAS, Venezuela


David Rochkind/Polaris, for The New York Times

“I’m not a botanist, nor a herpetologist, nor a taxonomist. My game is to discover.” CHARLES BREWER-CARÍAS

CHARLES BREWER-CARÍAS has 16 plants, three reptiles, two insects and one scorpion named in his honor. He has endured a raft of tropical diseases, including deadly leishmaniasis, a spleen-enlarging ailment caused by the bite of a sand fly.

In 186 expeditions into Venezuela’s backlands, Mr. Brewer-Carías has discovered the world’s largest sinkholes, on a tabletop mountain called Sarisariñama, and practiced dentistry among the Yekuana tribe, whose language he speaks fluently. He once survived by eating roasted termite larvae, and has received the Order of the Liberator award for venturing into jungle at the center of a territorial dispute with neighboring Guyana.

Now 67 years old, and still recovering from an attack by thieves three years ago that left him with a gunshot wound to his shoulder, Mr. Brewer-Carías shows few signs of tiring. Accompanied by Czech speleologists earlier this year, he documented what may be the world’s largest quartzite cave. He is an explorer, if such a profession can still be said to exist, in the tradition of his Victorian forebears.

“I’m not a botanist, nor a herpetologist, nor a taxonomist,” Mr. Brewer-Carías said in an interview at the Caracas Country Club, a well-guarded island of luxury where, dressed casually in an aging shirt and cargo pants, he stood out amid a crowd clad in blazers and Cartier watches. “My game is to discover.”

It is challenging these days for someone with such flair to pursue that goal in Venezuela, a country thoroughly divided between President Hugo Chávez’s supporters and opponents. By blood and upbringing, Mr. Brewer-Carías is rooted among those who disdain Mr. Chávez’s effort to remake Venezuela with socialist-inspired development projects even as, paradoxically, the elite grow richer in an oil-fueled economic boom.

Mr. Brewer-Carías’s brother, Allan R. Brewer-Carías, a noted legal scholar, fled into exile last year, accused of helping draft the decree used in the coup that briefly ousted Mr. Chávez in April 2002. Because of his name and the social strata in which he circulates, Mr. Brewer-Carías said, “getting a job in this country has become impossible for me.”

IT has been many years since Mr. Brewer-Carías has had what many people would consider a normal job. Trained as a dentist, he practiced for nearly 20 years before devoting himself full time to exploration, writing six books about his adventures illustrated with his own brilliantly composed photographs. The New York Botanical Garden made him an honorary research associate, thanks to his studies of the use of plants among the Yanomami.

Unusual for an explorer, Mr. Brewer-Carías has rarely ventured outside his home territory, finding all the adventure he needs in Venezuela’s rugged back country. There are places with more biodiversity, like neighboring Colombia, and places he said were potentially fascinating, like the Gobi Desert of northern China or uninhabitable reaches of Antarctica. But Venezuela has the advantage, he said, of “geologic greatness” unmatched by any other country.

“The sandstone mountains in our jungle are the majestic leftovers of an enormous washover of sand that came from Africa,” he said.

These tepuis (pronounced teh-POO-ees), as the tabletop mountains are known, have attracted explorers since the days of Sir Walter Raleigh. Accounts of their sheer vertical rise and isolation helped inspire Sir Arthur Conan Doyle, who set his adventure novel “The Lost World” amid the tepuis.

At times referred to as the Galápagos Islands of mainland South America for their unique variety of flora and fauna, the tepuis are also the setting for the world’s tallest waterfall, the 3,212-foot Angel Falls.

The sandstone formations continue to hold sway over Mr. Brewer-Carías, who still undertakes physically arduous expeditions into the interior with the assistance of private sponsors. Taut and sunburned, he keeps in shape with a daily regimen of running and weight-lifting, challenging a visitor half his age to see who could do more chin-ups.

“The tepuis are a window into what once was Gondwanaland,” he said, referring to the supercontinent that hundreds of millions of years ago grouped together the land masses of the Southern Hemisphere.

MR. BREWER-CARÍAS became a magnet for controversy over his work with the American anthropologist Napoleon Chagnon, dragged into a bitter dispute over whether Indians were mistreated under their watch, as claimed in Patrick Tierney’s book “Darkness in El Dorado,” published in 2000.

“The world of academic exploration is petty, bitter and stingy,” Mr. Brewer-Carías said. “As my struggle to wipe the stigma from my name shows, it is not for me.”

Roy McDiarmid, a senior herpetologist with the United States Geological Survey in Washington, said that when he first met Mr. Brewer-Carías 30 years ago, “I wondered if such a person could actually exist.”

But after accompanying Mr. Brewer-Carías on several expeditions, including one lasting nearly two years in the Cerro de Neblina area of southern Venezuela, Mr. McDiarmid said: “I can’t frankly imagine the accusations against him to be true. Given my knowledge of Charles, he is a remarkable natural historian who has the utmost respect and fascination for Amerindian peoples.”

It is perhaps not surprising that controversy swirls around Mr. Brewer-Carías, given his frank, unreconstructed view of the world. Born into an aristocratic family in 1938, when Caracas had just 300,000 residents and was surrounded by coffee and sugarcane plantations, he has witnessed the city’s population mushroom to around four million.

His English grandfather, Mathias Brewer, came to Venezuela by way of St. Thomas, then a Danish possession, and served for decades as Britain’s vice consul in La Guaira, a port near Caracas. His mother’s family descends from a Spanish general dispatched by Madrid in the early 19th century in an effort to reassert control over Simón Bolívar’s rebels.

“We were counterrevolutionaries, of course,” said Mr. Brewer-Carías, who speaks English with a slight Spanish accent. “I am for an oligarchy, an oligarchy of the well prepared.”

Such talk, while the norm behind the closed doors of some mansions here, is not often heard publicly in a country trying, at least rhetorically, to do away with a rigid class structure. Mr. Brewer-Carías, the father of five children, has spoken with greatest alarm about Venezuela’s endemic violent crime since the 2003 break-in at his home in the hills above Caracas, when he killed one of three intruders with an old shotgun and survived a bullet that pierced a shoulder blade.

For inspiration, Mr. Brewer-Carías continues to pore over accounts of Venezuela by travelers who preceded him. He can, and did, recite Raleigh’s description, in Elizabethan English, of a tepui he is believed to have seen on a 1596 trip up the Orinoco River:

“There falleth ouer it a mightie riuer wich toucheth no parte of the side of the mountaine but rusheth ouer the toppe of it, and falleth to the grounde with terrible noyse and clamor, as if 1,000 great belles were knockt one against the other.”

Thursday, August 24, 2006

writing well is the best revenge

Advice from among the best. Enjoy.

Everything You Need to Know About Writing Successfully - in Ten Minutes, by Stephen King

Mike Shea, 4 February 2005

"Everything You Need to Know About Writing Successfully - in Ten Minutes"

by Stephen King
(reprinted in Sylvia K. Burack, ed. The Writer's Handbook. Boston, MA: Writer, Inc., 1988: 3-9)

I. The First Introduction

THAT'S RIGHT. I know it sounds like an ad for some sleazy writers' school, but I really am going to tell you everything you need to pursue a successful and financially rewarding career writing fiction, and I really am going to do it in ten minutes, which is exactly how long it took me to learn. It will actually take you twenty minutes or so to read this essay, however, because I have to tell you a story, and then I have to write a second introduction. But these, I argue, should not count in the ten minutes.

II. The Story, or, How Stephen King Learned to Write

When I was a sophomore in high school, I did a sophomoric thing which got me in a pot of fairly hot water, as sophomoric didoes often do. I wrote and published a small satiric newspaper called The Village Vomit. In this little paper I lampooned a number of teachers at Lisbon (Maine) High School, where I was under instruction. These were not very gentle lampoons; they ranged from the scatological to the downright cruel.

Eventually, a copy of this little newspaper found its way into the hands of a faculty member, and since I had been unwise enough to put my name on it (a fault, some critics argue, of which I have still not been entirely cured), I was brought into the office. The sophisticated satirist had by that time reverted to what he really was: a fourteen-year-old kid who was shaking in his boots and wondering if he was going to get a suspension ... what we called "a three-day vacation" in those dim days of 1964.

I wasn't suspended. I was forced to make a number of apologies - they were warranted, but they still tasted like dog-dirt in my mouth - and spent a week in detention hall. And the guidance counselor arranged what he no doubt thought of as a more constructive channel for my talents. This was a job - contingent upon the editor's approval - writing sports for the Lisbon Enterprise, a twelve-page weekly of the sort with which any small-town resident will be familiar. This editor was the man who taught me everything I know about writing in ten minutes. His name was John Gould - not the famed New England humorist or the novelist who wrote The Greenleaf Fires, but a relative of both, I believe.

He told me he needed a sports writer and we could "try each other out" if I wanted.

I told him I knew more about advanced algebra than I did sports.

Gould nodded and said, "You'll learn."

I said I would at least try to learn. Gould gave me a huge roll of yellow paper and promised me a wage of 1/2� per word. The first two pieces I wrote had to do with a high school basketball game in which a member of my school team broke the Lisbon High scoring record. One of these pieces was straight reportage. The second was a feature article.

I brought them to Gould the day after the game, so he'd have them for the paper, which came out Fridays. He read the straight piece, made two minor corrections, and spiked it. Then he started in on the feature piece with a large black pen and taught me all I ever needed to know about my craft. I wish I still had the piece - it deserves to be framed, editorial corrections and all - but I can remember pretty well how it looked when he had finished with it. Here's an example:

(note: this is before the edit marks indicated on King's original copy)

Last night, in the well-loved gymnasium of Lisbon High School, partisans and Jay Hills fans alike were stunned by an athletic performance unequaled in school history: Bob Ransom, known as "Bullet" Bob for both his size and accuracy, scored thirty-seven points. He did it with grace and speed ... and he did it with an odd courtesy as well, committing only two personal fouls in his knight-like quest for a record which has eluded Lisbon thinclads since 1953....

(after edit marks)

Last night, in the Lisbon High School gymnasium, partisans and Jay Hills fans alike were stunned by an athletic performance unequaled in school history: Bob Ransom scored thirty-seven points. He did it with grace and speed ... and he did it with an odd courtesy as well, committing only two personal fouls in his quest for a record which has eluded Lisbon's basketball team since 1953....

When Gould finished marking up my copy in the manner I have indicated above, he looked up and must have seen something on my face. I think he must have thought it was horror, but it was not: it was revelation.

"I only took out the bad parts, you know," he said. "Most of it's pretty good."

"I know," I said, meaning both things: yes, most of it was good, and yes, he had only taken out the bad parts. "I won't do it again."

"If that's true," he said, "you'll never have to work again. You can do this for a living." Then he threw back his head and laughed.

And he was right; I am doing this for a living, and as long as I can keep on, I don't expect ever to have to work again.

III. The Second Introduction

All of what follows has been said before. If you are interested enough in writing to be a purchaser of this magazine, you will have either heard or read all (or almost all) of it before. Thousands of writing courses are taught across the United States each year; seminars are convened; guest lecturers talk, then answer questions, then drink as many gin and tonics as their expense-fees will allow, and it all boils down to what follows.

I am going to tell you these things again because often people will only listen - really listen - to someone who makes a lot of money doing the thing he's talking about. This is sad but true. And I told you the story above not to make myself sound like a character out of a Horatio Alger novel but to make a point: I saw, I listened, and I learned. Until that day in John Gould's little office, I had been writing first drafts of stories which might run 2,500 words. The second drafts were apt to run 3,300 words. Following that day, my 2,500-word first drafts became 2,200-word second drafts. And two years after that, I sold the first one.

So here it is, with all the bark stripped off. It'll take ten minutes to read, and you can apply it right away ... if you listen.

IV. Everything You Need to Know About Writing Successfully

1. Be talented

This, of course, is the killer. What is talent? I can hear someone shouting, and here we are, ready to get into a discussion right up there with "what is the meaning of life?" for weighty pronouncements and total uselessness. For the purposes of the beginning writer, talent may as well be defined as eventual success - publication and money. If you wrote something for which someone sent you a check, if you cashed the check and it didn't bounce, and if you then paid the light bill with the money, I consider you talented.

Now some of you are really hollering. Some of you are calling me one crass money-fixated creep. And some of you are calling me bad names. Are you calling Harold Robbins talented? someone in one of the Great English Departments of America is screeching. V.C. Andrews? Theodore Dreiser? Or what about you, you dyslexic moron?

Nonsense. Worse than nonsense, off the subject. We're not talking about good or bad here. I'm interested in telling you how to get your stuff published, not in critical judgments of who's good or bad. As a rule the critical judgments come after the check's been spent, anyway. I have my own opinions, but most times I keep them to myself. People who are published steadily and are paid for what they are writing may be either saints or trollops, but they are clearly reaching a great many someones who want what they have. Ergo, they are communicating. Ergo, they are talented. The biggest part of writing successfully is being talented, and in the context of marketing, the only bad writer is one who doesn't get paid. If you're not talented, you won't succeed. And if you're not succeeding, you should know when to quit.

When is that? I don't know. It's different for each writer. Not after six rejection slips, certainly, nor after sixty. But after six hundred? Maybe. After six thousand? My friend, after six thousand pinks, it's time you tried painting or computer programming.

Further, almost every aspiring writer knows when he is getting warmer - you start getting little jotted notes on your rejection slips, or personal letters . . . maybe a commiserating phone call. It's lonely out there in the cold, but there are encouraging voices ... unless there is nothing in your words which warrants encouragement. I think you owe it to yourself to skip as much of the self-illusion as possible. If your eyes are open, you'll know which way to go ... or when to turn back.

2. Be neat

Type. Double-space. Use a nice heavy white paper, never that erasable onion-skin stuff. If you've marked up your manuscript a lot, do another draft.

3. Be self-critical

If you haven't marked up your manuscript a lot, you did a lazy job. Only God gets things right the first time. Don't be a slob.

4. Remove every extraneous word

You want to get up on a soapbox and preach? Fine. Get one and try your local park. You want to write for money? Get to the point. And if you remove all the excess garbage and discover you can't find the point, tear up what you wrote and start all over again . . . or try something new.

5. Never look at a reference book while doing a first draft

You want to write a story? Fine. Put away your dictionary, your encyclopedias, your World Almanac, and your thesaurus. Better yet, throw your thesaurus into the wastebasket. The only things creepier than a thesaurus are those little paperbacks college students too lazy to read the assigned novels buy around exam time. Any word you have to hunt for in a thesaurus is the wrong word. There are no exceptions to this rule. You think you might have misspelled a word? O.K., so here is your choice: either look it up in the dictionary, thereby making sure you have it right - and breaking your train of thought and the writer's trance in the bargain - or just spell it phonetically and correct it later. Why not? Did you think it was going to go somewhere? And if you need to know the largest city in Brazil and you find you don't have it in your head, why not write in Miami, or Cleveland? You can check it ... but later. When you sit down to write, write. Don't do anything else except go to the bathroom, and only do that if it absolutely cannot be put off.

6. Know the markets

Only a dimwit would send a story about giant vampire bats surrounding a high school to McCall's. Only a dimwit would send a tender story about a mother and daughter making up their differences on Christmas Eve to Playboy ... but people do it all the time. I'm not exaggerating; I have seen such stories in the slush piles of the actual magazines. If you write a good story, why send it out in an ignorant fashion? Would you send your kid out in a snowstorm dressed in Bermuda shorts and a tank top? If you like science fiction, read the magazines. If you want to write confession stories, read the magazines. And so on. It isn't just a matter of knowing what's right for the present story; you can begin to catch on, after awhile, to overall rhythms, editorial likes and dislikes, a magazine's entire slant. Sometimes your reading can influence the next story, and create a sale.

7. Write to entertain

Does this mean you can't write "serious fiction"? It does not. Somewhere along the line pernicious critics have invested the American reading and writing public with the idea that entertaining fiction and serious ideas do not overlap. This would have surprised Charles Dickens, not to mention Jane Austen, John Steinbeck, William Faulkner, Bernard Malamud, and hundreds of others. But your serious ideas must always serve your story, not the other way around. I repeat: if you want to preach, get a soapbox.

8. Ask yourself frequently, "Am I having fun?"

The answer needn't always be yes. But if it's always no, it's time for a new project or a new career.

9. How to evaluate criticism

Show your piece to a number of people - ten, let us say. Listen carefully to what they tell you. Smile and nod a lot. Then review what was said very carefully. If your critics are all telling you the same thing about some facet of your story - a plot twist that doesn't work, a character who rings false, stilted narrative, or half a dozen other possibles - change that facet. It doesn't matter if you really liked that twist of that character; if a lot of people are telling you something is wrong with you piece, it is. If seven or eight of them are hitting on that same thing, I'd still suggest changing it. But if everyone - or even most everyone - is criticizing something different, you can safely disregard what all of them say.

10. Observe all rules for proper submission

Return postage, self-addressed envelope, all of that.

11. An agent? Forget it. For now

Agents get 10% of monies earned by their clients. 10% of nothing is nothing. Agents also have to pay the rent. Beginning writers do not contribute to that or any other necessity of life. Flog your stories around yourself. If you've done a novel, send around query letters to publishers, one by one, and follow up with sample chapters and/or the manuscript complete. And remember Stephen King's First Rule of Writers and Agents, learned by bitter personal experience: You don't need one until you're making enough for someone to steal ... and if you're making that much, you'll be able to take your pick of good agents.

12. If it's bad, kill it

When it comes to people, mercy killing is against the law. When it comes to fiction, it is the law.

That's everything you need to know. And if you listened, you can write everything and anything you want. Now I believe I will wish you a pleasant day and sign off.

My ten minutes are up.

(The above article is copyright Stephen King, 1988)

Tuesday, August 22, 2006

Internet Security Protection, Holes

Scary Stuff. I am ne of the /less sophisitcated" users about which the author writes. Be forewarned.

Web Surfing in Public Places Is a Way to Court Trouble

Published: August 22, 2006

Any business traveler who has logged on to a wireless network at the airport, printed a document at a hotel business center or checked e-mail messages at a public terminal has probably wondered, at least fleetingly, “Is this safe?”

Skip to next paragraph
Kevin Moloney for The New York Times

Potential computer security hazards are everywhere, including airports, where travelers connect to the Web on laptops.

Although obsessing about computer security is a bit like worrying about a toddler — potential hazards lurk everywhere and you can drive yourself crazy trying to avoid them — the fact is, business travelers take certain risks with the things they do on most trips.

“If you go into the average hotel and sit down in the business center and have a look at their computer, I’m sure you’ll find some interesting things that people shouldn’t have left behind,” said Paul Stamp, a security analyst with Forrester Research.

“The first step companies need to do is to educate people about how valuable the data is and also how small the circles are in which they travel,” he said, noting how loudly many people discuss business on cellphones, without a thought for who may be nearby.

Or what may be in the air. Robert Vamosi, a senior editor with the online technology publisher CNET, said wireless networks at airports — or for that matter, hotels or cafes — are not as secure as most people think.

“Someone may have some software on their computer that allows them to look at all the wireless transactions going on around them and capture packets that are floating between the laptop and the wireless access point,” he said.

These software programs are called packet sniffers and many can be downloaded free online. They are typically set up to capture passwords, credit card numbers and bank account information — which is why Mr. Vamosi says shopping on the Web is not a great way to kill time during a flight delay.

“Where I’d draw the line is putting in your bank account information or credit card number,” he said, adding that checking e-mail messages probably is not that risky, but if you want to be cautious, change your password once you are on a secure connection again.

That said, if you gain access to your corporate network through a V.P.N., or virtual private network, you are safer using public hot spots, because your data is encrypted as it travels between Gate 17 and your office’s server, where it is decoded before going to its destination.

In other words, your communications are automatically encoded by software on your computer so the data looks like gibberish to anyone trying to intercept it. If your company does not offer a V.P.N. for employees working away from the office, there are services you can subscribe to for about $10 a month that do the same thing.

Michael Sellitto, a graduate student studying international security at Harvard, said that even though he encrypted any sensitive data on his laptop, he planned to sign up for a service like HotSpotVPN to add another level of security when he is traveling, especially when using poorly protected networks at cafes and hotels.

“The problem is, the really good people have written sniffer programs so that the less-sophisticated people have access to the same technology,” Mr. Sellitto said. “Say a Microsoft Word document gets transmitted. The sniffer program will collect that and someone could open it up on their computer.”

While it is hard to say how likely it is that someone is lurking on a public network, many public networks do not have adequate security.

Last fall, InfoWorld magazine published an article about a security researcher who managed to collect more than 100 passwords, per stay, at hotels with lax security (about half the hotels she tested).

Gathering reliable statistics about security breaches is notoriously difficult, since companies are reluctant to reveal this information. Still, the most recent computer crime and security survey, conducted annually by the Computer Security Institute with the Federal Bureau of Investigation, found that the average loss from computer security incidents in 2005 was $167,713 per respondent (based on 313 companies and organizations that answered the question).

As Jim Louderback, editor of PC Magazine, noted, the statistics may not matter given the problems one data breach can cause.

“Even if it’s 1 or 2 percent,” he said. “You don’t want to run that risk.”

Using a public computer can also mean courting trouble, because data viewed while surfing the Web, printing a document or opening an e-mail attachment is generally stored on the computer — meaning it could be accessible to the next person who sits down. (To remove traces of your work, delete any documents you have viewed, clear the browser cache and the history file and empty the trash before you walk away.)

“You also run the risk that somebody has loaded a program on there that can capture your log-ins and passwords,” Mr. Louderback said, recalling an incident a few years ago when a Queens resident was caught installing this type of “key logger” software on computers at several Kinko’s locations in New York.

One way to foil these programs, which record what you type and can send the transcript to a hacker, is to use a password manager like RoboForm. This $30 software encrypts all your user names and passwords for various Web sites, then enters the data at the click of a mouse when you are prompted to log in.

There is a mobile version that can be stored on a flash drive that plugs into a U.S.B. port — making your passwords secure and portable.

There are also simple measures you can take to protect your hardware, like using a cable lock to secure your laptop in a hotel room or even a cafe (in case you leave the table for any reason), and making sure you lock your computer bag in the trunk rather than leaving it on the back seat.

For travelers who do carry around sensitive data, it is worth looking into programs like Absolute Software’s LoJack for Laptops, which can help recover a missing computer. The software reports its location when connected to the Internet — and some versions can even be programmed to destroy data if a computer is reported lost or stolen.

But perhaps the most common snoop that business travelers encounter is someone nearby “shoulder surfing” to see what is on a laptop, out of curiosity or mere boredom.

To foil prying eyes, 3M sells a Notebook Privacy Filter, a plastic film that makes it impossible to view a laptop screen from an angle.

Trevor Stromquist, a sales analyst for a manufacturing company in Minneapolis, has been using one for the last two years to dissuade nosy neighbors on the road, but he has noticed an added benefit back at the office.

“To be honest, it’s kind of a nice thing when you’re sitting in one of those long drawn-out meetings,” he said. “You can do what you need to do and no one will notice.”

Sunday, August 20, 2006

Starving artists

Great idea. Great design should especially apply to small, personal objects.

Consumed

Carry Art

Published: August 20, 2006

Poketo

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Illustration by Leif Parsons

Back when they lived in San Francisco, Ted Vadakan and Angie Myung were part of that city’s tight-knit community of young artists, and they would help organize or participate in a variety of gallery shows. It was always a lot of fun, but there was a problem. “No one was buying art,” Myung says, “because all of us were pretty poor.” Their response has gradually turned into a small business called Poketo, which has worked with more than 70 artists in creating wallets, messenger bags, T-shirts and, beginning in the fall, stationery and housewares.

The project that became Poketo began in 2003 with a show at a space called Build, in the Mission District, featuring work by six artists. This time, in addition to paintings, the exhibition included wallets. The physical objects were all the same (stitched-together vinyl and plastic, folding to 4 inches by 4 inches), but each artist printed his or her own design on a set of a dozen wallets, which were priced at $15 each. While it is not unusual for a well-known artist to dabble in consumer goods that are more accessible to a wider audience, the wallets essentially reversed that formulation. These consumer goods served as promotional items that might draw attention to the work of a lesser-known artist. “We wanted to expose our friends to the wider world,” Myung says. Wallets were a particularly good medium, in that they are carried around, not hung on a wall at home.

The initial round proved a hit (they were written up in ReadyMade magazine), and Myung and Vadakan started planning new wallets with new collaborators, even adding artist bio cards. They are now up to their ninth series and have worked with about 70 artists along the way. The decision to turn Poketo into a real, full-time business came about gradually and involved moving to Los Angeles and living with Vadakan’s parents for a year. (The wallets and bags are manufactured in L.A.) They still limit each run to no more than 200 but have slowly increased the number of artists per series. This summer, they introduced a canvas “artist bag,” modeled on a messenger bag, and again imprinted with designs from artists.

In line with its original goals, Poketo has helped a variety of artists and designers receive recognition: Little Friends of Printmaking, silkscreen artists, won an award from the Art Directors Club; the wallet designs of Susie Ghahremani, an illustrator, made it into the American Illustration Annual for 2005; and a wallet project for an issue of a zine called Hot and Cold has even landed Poketo in the permanent collection of the Museum of Modern Art, which purchased a 10-issue set of the publication. Meanwhile, in a boost to the business that they didn’t anticipate, Myung and Vadakan have been commissioned by various bands, including the Postal Service and Weezer, to create wallets for the groups’ fans. The organizers of the Coachella Valley Music Festival commissioned wallets and a messenger bag, done by an artist and illustrator who works under the name PCP.

All of this means that Myung and Vadakan, now 31 and 32, don’t have to live with his parents anymore. But they still see what they’re doing as closer to an art project than a company. “It’s just the two of us; we don’t even have an intern,” Myung says. (After a pause she adds, “We need an intern.”) Their next move involves seeing how far the Poketo brand can stretch — into portfolio cases, sketchbooks and even mugs, bowls and teapots. The housewares are most interesting because they are pure white china, without artist decoration. “We don’t have the capacity to do market research, so we just kind of do things that we like and hope other people like them too,” Myung says. “I think because we’re getting older, we’re more interested in homeware. So we just went with it.”

Not surprisingly, many artists now approach Poketo directly. Miki Amano, a Japanese illustrator and textile designer, got in touch with Poketo, for example, and has now done wallets, T-shirts and messenger bags with the Poketo brand. Marc Atlan, a designer who has done work for Comme des Garçons and Yves Saint Laurent, also got in touch and has a T-shirt and wallet coming out in the fall. In other words, Poketo has gone from being a jumping-off point for unknown artists to being a prestigious destination in its own right, one that established creators want to work with; what started as a promotion has become, instead, a bona fide medium.

Thursday, August 17, 2006

Lake Tahoe

i have been here and LOVED it. Go if you get the chance. Enjoy.

36 Hours

Lake Tahoe

Brad Horn for The New York Times

Adventurers push off of a Hidden Beach after a break from a kayaking tour of the Sand Harbor area in Lake Tahoe.

Published: August 18, 2006

POLITICS and religion aside, 200,000 people can’t be wrong. According to the California Tahoe Conservancy, that’s the estimated crowd at Lake Tahoe on a busy summer weekend. That’s enough people to make you rethink your vacation plans, but Tahoe never feels too frantic. Maybe it’s the enormous mountain lake standing center, proudly straddling California and Nevada, that lets you know right away who’s in charge, but the weekenders who flood the 72 miles of shoreline instinctively bow to nature’s pace. And there’s that other little fact, too — far less provable, but widely asserted: There’s nothing quite like a weekend spent circling Tahoe. The endless activities of summer are standard enough, but they’re set to a Sierra backdrop of soaring evergreens and crystalline water worthy of a thousand poets. Throw in the late-night siren call of the Nevada casinos, and it’s a tough act to follow.

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Multimedia

Map: Lake Tahoe

Map: Lake Tahoe

Brad Horn for The New York Times

The California and Nevada state lines are marked in this room at the Cal-Neva Resort in Crystal Bay. Frank Sinatra owned the resort between 1960-63.

Brad Horn for The New York Times

A live performance of 'Othello' at Sand Harbor State Park during the Lake Tahoe Shakespeare Festival.

Friday

3 p.m.
1) DEEPER SHADES OF BLUE

“It’s just like the Caribbean!” the tour guide, Kevin Hickey, is shouting over his paddle. “Until you dip your hand in.” Wordsmiths have beat themselves silly trying to capture the true color of Lake Tahoe, so take your pick — cobalt, azure, electric, sapphire. Suffice it to say that it’s pretty darn blue. And cold. Even in late summer, the water averages 65 to 70 degrees, given the many mountain streams that slither into it. Judge for yourself on a guided kayak trip out of Sand Harbor, Nev., with the Tahoe Adventure Company (866-830-6125, www.tahoeadventurecompany.com), which offers individual tours that are part geology lesson and part history lesson. Paddle out past the children cannonballing off the rocks, and learn about the lake’s underlying fault lines, or that a tsunami may have burst forth there in the last 10,000 years.

7 p.m.
2) A BEAUTIFUL LANGUAGE

Shake yourself dry, slip on your flip-flops, then head up the beach to the Lake Tahoe Shakespeare Festival, (Sand Harbor State Park, Nev.; 800-747-4697; www.laketahoeshakespeare.com). Patrons pile up on the inclined sand banks, carrying towels, wine and fat dinner spreads. You can bring your own, or check out the offerings at the food court and beer garden. This year’s rotating performances of “Twelfth Night” and “Othello” are staged at dusk, the lake deftly employed as a silent witness to the unfolding action. If you miss these two shows, which end on Sunday, you don’t have to miss the beautiful park. Check the Web site for a list of events through Aug. 28.

Saturday

10 a.m.
3) FRANK’S JOINT

Think of it as the Chelsea Hotel of Tahoe. Frank Sinatra owned what is now the Cal Neva Resort, Spa and Casino (2 Stateline Road, Crystal Bay, Nev.; 800-225-6382; www.calnevaresort.com) for three short years (from 1960 to 1963), but he left a wealth of scandal in his wake. The resort, called the Cal-Neva Lodge when Sinatra owned it, rests on the state line, and the property is marked down the center. Poke your head into the dusty old Celebrity Showroom, where Frank and his buddies performed. Marilyn Monroe often sat up front, and current members of the hotel staff say she overdosed on sleeping pills here two weeks before her death, amid a swirl of rumors of sex and foul play. Find the Indian Room yet? Secret passages run below it that lead to the closets of Cabin 3 (Marilyn’s) and Cabin 5 (Frank’s). The Chicago mobster Sam Giancana is said to have used the tunnels to conduct business.

12 p.m.
4) HIGH NOON

It’s noon on the lake, and you’re 6,225 feet above sea level. A cheeseburger washed down with an ice-cold Anchor Steam ($4.50) is not only agreeable; it’s mandatory. Find your way through Tahoe City and take a right just past Fanny Bridge (called “rump row” for the line of backsides that form as people lean over the railing to stare at the Truckee River and its fish). Bridgetender Tavern and Grill (65 West Lake Boulevard, Tahoe City, Calif.; 530-583-3342) is home to one of the juiciest cheeseburgers ($6.95) on the lake as well as a generous outdoor patio that winds along the Truckee.

2 p.m.
5) JUST DRIFT AWAY

Follow the hoots of laughter across Fanny Bridge and plunk down $32 at the Truckee River Raft Company (185 River Road, Tahoe City, Calif.; 530-584-0123; www.truckeeriverraft.com) for a lazy afternoon on the river. You can paddle, but the three-hour ride is best enjoyed as one long floating party. Families drift alongside groups of friends, their tubes lashed together as they bask and pass each other beer. A little more than halfway, you might find a shallow, standing-room-only party complete with makeshift stickball games (the paddles double as bats). The ride is probably about 30 minutes too long, but it’s worth it to see the occasional floater, untethered from his group and tipsy, angling for a hitch to the finish line.

7 p.m.
6) COCKTAIL OF THE BRAVE

South Lake Tahoe isn’t known as a gastronomic hotbed, but a seat at the sushi bar at the Naked Fish (3940 Lake Tahoe Boulevard, South Lake Tahoe, Calif.; 530-541-3474) offers up ace rolls and a frisky pre-casino crowd. Kick your night off with an appetizer of barbecued albacore ($10.25) and the surprisingly tasty house drink, the Money Shot, which involves a bolt of hot sake, a drizzle of ponzu sauce, fish eggs, a Japanese mountain potato and a few other nerve-racking ingredients.

10 p.m.
7) POKER FACES, OLD AND NEW

Itching for the dull tumble of dice on felt, or the shudder and snap of a fresh deck of cards being shuffled? Here’s the casino breakdown. South Tahoe’s casinos, snugged up against each other along the border of Stateline, Nev., are getting sexier. Witness the vampy new MontBleu Resort Casino & Spa (55 Highway 50, 775-588-3515; www.montbleuresort.com), a k a the old Caesar’s sporting a slap of paint and a fresh attitude, or the swank new 19 Kitchen/Bar at Harveys Resort Casino (18 Highway 50, 775-588-2411; www.harrahs.com). Still, old-timers and hipsters might enjoy the old-school ambience and low-limit tables at the Lakeside Inn and Casino (168 Highway 50, 800-624-7980; www.lakesideinn.com), or hang-loose Bill’s Lake Tahoe Casino (27 Highway 50, 775-588-2411; www.harrahs.com), where an enormous hot dog and a draft will set you back only $2.50.

Sunday

10 a.m.
8) NOW THAT’S VENTI

There’s a 28-buck cup of coffee in Tahoe, and it’s worth every penny. The first $24 gets you a ride on the touristy-but-must-do Heavenly Gondola (Heavenly Mountain Resort, 4080 Lake Tahoe Boulevard, South Lake Tahoe, Calif.; 775-586-7000; www.skiheavenly.com), a modern ski lift that doubles as a sightseeing excursion in summer. Hop on board when it opens, and cruise 2.4 miles up the mountain to the observation deck. Grab a very decent mocha ($3.75) at Café Blue, and soak in the stunning views of the Carson Valley and the Desolation Wilderness — not to mention that big blue thing in the center.

Noon
9) PESTO BREAD, JUST LIKE MOM’S

There’s an art to gathering beach provisions, and Tahoe regulars know that the best one-stop shop around is the PDQ Market (6890 West Lake Boulevard, Tahoma, Calif.; 530-525-7411), where customers can secure not only the usual Coke and sun block, but also one of the tastiest sandwiches in town. Press through the store, and you’ll find a little homegrown operation pushing out delicious sandwiches on fresh-baked breads like jalapeño or pesto. The half-size sandwich, loaded high with shaved meats like pastrami or turkey, is a steal at $3.75.

2 p.m.
10) DECISIONS, DECISIONS

Trying to pick the right Tahoe beach is a bit like plucking a date off the Internet. Zephyr Cove is young and likes to party. Meeks Bay is into poetry and likes long walks on the beach. The good news is that each is better looking than the next. For those given to fits of polarity, try D. L. Bliss State Park (Highway 89, South Lake Tahoe, Calif.; 530-525-7277; www.parks.ca.gov; $6 a car), a camping ground with sheltered coves for swimming and lazing, as well as a few bracing hikes for the restless. The pristine beaches make it darn hard to resist the former, though. Imagine you’ve found the turquoise waters of Vieques in the middle of the Black Forest of Germany. Until you dip your hand in, of course.

The Impossible Dream, Outlined

How to Get Six Pack Abs

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The simple two-step process to gaining six pack abs is as follows: strengthen your abdominal muscles and lose body fat. The concept is simple, but putting it into action is not. It will take dedication, willpower, patience and time to get a six pack but at the end, the effort is well worth it. Here is some info on the process.

Steps

Build Muscle

  1. Do Crunches. Lie on the floor. Put both hands behind your head and bring your upper body up until your shoulder blades are off the floor. If desired, pause for a moment for added effect. Come back down and repeat. You may also cross your arms in front of your chest or use any method to keep them out of your way; just make sure you aren't coming up by swining your arms (i.e. using the momentum of your arms). Once you can do crunches with relative ease move on to...
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  2. Do Sit Ups. Lie on the floor, feet on the floor, knees up and hands behind your head or crossed on your chest. Sit all the way up, lifting your lower back off the floor along with your shoulder blades. Lower yourself down. Repeat. Once this becomes relatively easy for you (i.e. you can do a quite a bit with ease) start adding more challenges. Find an incline bench or do these on an exercise ball. Once you "graduate" from that, do weighted sit ups. Hold a weight on your chest while you do these. As these become easier, hold heavier and heavier weights. You might also try lifting your feet off the ground while doing the sit ups or alternating the leg in the air, like pretending to pedal while sitting up. If your hands are behind your head, bring your left knee up to touch your right elbow and then your right knee to the left elbow.
  3. Do Leg Lifts. Lie on the floor, legs straight out, hands at your sides. Lift your legs straight up (not bending your knees at all) until they're at a ninety degree angle (or close). Lower your legs and repeat without letting your legs touch the floor. For more challenge there are equipment at most gyms that will allow you raise yourself up using your arms as support and dangle your legs. You can perform leg lifts there too. If you're using this piece of equipment, you can make it easier by just raising your knees to your chest. It's more difficult to raise your legs to a horizontal position with your legs straight. This helps firm up the lower abdomen. If your truly a monster, try doing leg lifts with a medicine ball hanging from your feet. Or hang from a pull up bar and raise your legs in front of you all the way up to the bar. Still too easy?...
  4. Do Jackknife Sit Ups. Lie down flat on the floor. Place your hands on the ground to your sides for balance; you can pick them up as you get used to the movement. Simultaneously raise your knees and torso so that your knees and face meet on an imaginary line extending from your pelvis to the ceiling. You should be able to kiss your knees at the top of the motion. Your legs will naturally fold bringing your feet towards you hips, much like a jackknife. Lie back down (i.e. "spread out") and repeat. Place a weight between your feet when you think you can handle it. What's that? More?
  5. Do V-ups. Lie on the floor, legs straight out, hands on the floor but this time extended out over your head. Simultaneously raise legs and torso. Don't bend your knees! What kind of V would it be if you bend your knees? Reach with your hands toward the raised feet. Touch your feet if possible (might require some flexibiliy). Relax, return to starting position and repeat. Add weight between feet to match your taste.
  6. Train Your Oblique Muscles. It's not as important to work on your oblique muscles at first, but eventually you'll want to start working these too. These are the muscles to either side of your stomach. There are multiple ways to do this and anything that includes twisting your torso against a resistance counts. There are twisting machines at gyms, you can twist while you do situps, you can do side bends, you can twist side to side with a medicine ball in hand, etc. Be aware though, that many beginners tend to have weak obliques compared to their abs (it simply isn't used as much in daily life) so go easy on the sides at first.
  7. Other stuff Since it is, literally, the center of your body there are many other tricks you can use to train your abs, and some of the other movements will more or less involve your abs. Including every abdominal exercise in existince would make this article painfully long and new methods are being developed constantly. Now that you've made up your mind about a washboard mid-section, get creative! Find new ways to crunch, bend and twist in your daily life. Some possibilities include:
    1. Use a stability ball. Do your crunches on the ball to introduce instability to your workout, which will improve your balance too. There are also lots of core exercises that can be done with a stability ball.
    2. Duck and twist during your daily routine. Reach with your left hand to things on your right and vice versa. If you feel like turning around to face something, see if you can do it with keeping your hips in place and twisting at the waist (warning: awkward when talking to other people, use only against inanimate objects). While walking or standing, pretend that something is coming toward you and you have to duck to get out of the way. Do this as often as you are comfortable or at times when it won't look weird. You can bend forward from the hips or, if you're really into it, bend at the knees too and really "sink" out of the way.


Lose Fat

  1. Enlarge
    Lift Weights. The more muscle your body has, the higher your metabolism is. A high metabolism means your body burns more calories, even at rest. Many people are afraid of getting huge due to weight lifting. This is meaningless. You will NOT gain a lot of mass if you're not taking in a lot of calories as well. Also keep in mind that most of the huge people you see on TV or in print achieve that state by use of steroids. So the fear of bulking up should NOT be a reason to not lift weights. As a rule of thumb, the larger the muscle the more energy it will burn to sustain itself. Therefore the most effective muscle groups to work for fat loss are large muscle groups: thighs and hamstrings, the back, and the chest.
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    Do Cardio. No matter how muscular your abs are that six pack isn't going to show if you cover it up with a layer of fat. Running, biking, swimming, stair climbing, jumping rope, tennis, volleyball, squash or any other activity that gets you moving and keeps you moving is a great way to burn fat. The key is to stay in motion for an extended period of time. The body draws on three basic energy stores: carbohdrates, fat, proteins, in that order. So by elongated action, your goal is to burn through the carbs and start dropping the fat. It is highely unlikely you will get to the stage where you're breaking down proteins for energy since you'd probably pass out or be hospitalized first. So, for example, running at a high pace for 30 minutes would do more for your six pack than running a mile a day for three days. Not that a mile a day isn't a bad start.


Diet Tips

  1. Eat Smaller Dinners. Cut down on the size of your dinner. If you're hungry, snack on fruits or other healthy, low calorie snacks. Large dinners tend to hurt a fat loss process because most people aren't very active after dinner. This is the basis for advice along the lines of "don't eat anything within X hours before going to bed". The claim that your entire dinner is stored as fat isn't entirely true (the process is more complicated than that) but the fact you don't move after dinner is enough to hurt your cause. You can offset this by eating a larger lunch or snacking healthily before dinner. Fresh fruits or vegetables are excellent choices for curbing appetite not to mention other health benefits. A handful of nuts might do the same. Worst case scenario, drink a large glass of water before sitting at the table.
  2. Eat More Fiber. Most people don't get enough fiber. The recommended amount is actually not that much if you eat a healthy diet. "Fiber foods" include whole grains, fruits and vegetables, and nuts and seeds. Other options are fiber supplements.
  3. Eat Breakfast. Many people skip breakfast because they don't have time for it. Keep this in mind: You don't have time to skip breakfast, it's simply too valuable to skip. The fact that it messes up your concentration and other mental functions is beyond the scope of this article. The harm of skipping breakfast from a weight loss perspective is it makes you eat a huge lunch since your body hasn't had anything in the past 12 (or more) hours. When you eat a huge lunch you get that after meal drowsiness so now your both unproductive and inactive. A donut on the way to work or a cookie at the office doesn't count either, you're trying to lose weight remember? Even if you can't pamper yourself, cereals don't take much time to prepare and consume, and most of them are very healthy nowadays. If you are extremely pressed for time, consider grabbing a box of breakfast bars or a smoothie and throwing one in your bag when you leave for work or school. Some breakfast bars out there are also excellent sources of fiber.
  4. Eat Smaller Meals More Frequently. This helps raise your metabolism too. It's not easy to do though since it's a relatively big change to most people's routines. But it doesn't have to be a full blown meal, simply eat often but less. A jar of nuts in the office will do just fine, grab a handful when you feel like it. Most fruits (see a pattern here?) can last for a couple days without refrigeration, and if you have a refrigerator at the office, make use of it. As an added bonus consider the fact that no one is going to want you to handle papers when your hands are sticky because of the orange you just peeled; instant "fruit break". Or bananas for example, the ideal office healthy food. No fat, excellent source of potassium, has fiber, vitamins C and B6, no juice to squirt around and requires no utensils to eat. Just don't leave the peels on the floor.
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    Drink More Water Everyday. Many places suggest 8 cups of water a day. It sounds like an absurd amount of water, but actually, if many people simply switched their fluid intake from sodas, coffee and tea to water it is an easy quota to meet. For fat loss purposes consuming water instead of the other junk will keep you away from the carbs and curb your appetite. Needless to say there is a myriad of other benefits of water. Hey, %70 of your body is made of this stuff, what did you expect?


Tips

  • It may help to use a record-keeper or plan book for your exercise program. Exercise journals are fantastic for this purpose because as you enter daily information in the journal, you´re putting together a complete record that can be referred back to in the future.
  • If you feel you need to, ease into the changes in your lifestyle. Start eating breakfast. If you have difficulty with this, start with a couple glasses of water right when you wake up. It'll go down easy and prepare your stomach to get back to work. Cut the amount of dinners little by little. For the exercises, start slow and increase pace and/or repetitions as you are comfortable. Attempting lifestyle changes in a drastic, sudden manner can backfire. Do what you can but don't sell yourself short.
  • Make a photo diary of your body but don't take pictures too often, maybe once a month. Don't study your pictures intensely since you might not get motivated if you don't see a difference. If you are consistent in your diet & exercise you should see changes monthly. Keep in mind that you won't see changes in the mirror everyday since they will be very small improvements.
  • Unless you are watching your weight for another reason, ignore the reading on the scale. You may be decreasing your body fat but your weight may stay the same (or even increase) as you build muscle. Muscle tissue is denser than fat so it will be heavier than the same volume of fat. Water weight can also vary your readings by a surprisingly large amount.
  • Try to keep a steady eating routine. It will throw your body off if you skip a meal and starve yourself only to stuff your face later. Avoid such situations as much as possible.
  • For added variety you may look into using a stability ball and/or a medicine ball during your ab workout. Doing crunches on the stability ball will improve your balance, or you may use it to get a little more flexion in your abs. The medicine ball has many different uses, the simplest one being added weight.


Warnings

  • As with any exercise program, consult your doctor before making major changes in your workout routine. Be sure you can handle the added loads. Being eager is great but setting unrealistic goals isn't going to help you in the long run.
  • Targeted fat loss is a myth. There is absolutely no way you can specifically lose the fat on your belly (or anywhere else for that matter). The only way to expose your abs is to decrease your overall body fat percentage. Here's an example: think of someone you know who lost weight. When you see someone who lost a significant amount of weight the first place you realize it is in their face. They probably had a slimmer face in general and lost the "second chin". Do you think they exercised their face?
  • If you have a bad back be especially careful when doing abdominal exercises. You can injure it or aggravate any injuries you may have. Always stretch after warming up and after excercising.
  • Don't starve yourself. If you go hungry for an extended period of time your metabolism will slow down. The body, thinking that no food is available tries to make the best of what it has and goes into power-saving mode. Not only that, but starving yourself makes it very easy to go on eating binges, building up your desire for high-calorie foods.
  • Fiber also acts like a mild laxative. Be careful if you eat a lot of fiber. You'll have to defecate eventually. It can also cause some gas if you're not used to taking in so much fiber. Also if you up your fiber dosage by a lot increase your water intake too. Excessive fiber with little water can result in some digestive problems.
  • Habitual snacking on unhealthy foods can be done almost subconsciously. Many people do this and don't realize how many calories they take in. They insist they eat very little (which is true during their major meals), but they don't realize that their snacking is making them gain weight or stopping them from losing weight. Avoid buying high sugar snacks and instead buy healthy, low calorie snacks. A way to prevent unhealthy snacking is to write down everything you eat in a day. As you watch the list grow you will be inclined to put that donut down.
  • Be wary of ab machines that you may see on TV. You can get a great ab workout just by using the floor. Remember that it's not the exercise that will give you the six pack. It's the combination of strength exercises and fat loss. Playing more athletic sports, weight lifting, and cardio exercises are millions of times more effective for fat loss than using an exercise machine. If you feel you need to use those machines, a gym membership will likely suit you much better.
  • Supplements can be useful, but they are just what they advertise themselves to be; supplements. There is no magic pill to make you lose weight with no work. There are some supplements out there that can help you lose weight by increasing your metabolism or by helping you curb your appetite, but you still have to work. Most tend to be "snake oil" and will not really give you any results while costing you great deals of money. And remember, even if they DO help, all supplements still require the consumer to watch their diet and increase their exercise.


Sunday, August 13, 2006

Italian Medieval City

Journeys

For a Tourist Town, Too Much of a Good Thing in San Gimignano

Published: August 13, 2006

SEEN from afar, the turreted skyline of San Gimignano has often been cast as a medieval Manhattan. And on some days, it seems, pedestrian traffic can also recall Grand Central Terminal at rush hour.

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Chris Warde-Jones for The New York Times

Tour guides lead crowds of tourists through the streets of San Gimignano. The small town attracts millions of visitors annually.

The New York Times

In recent months, the situation has gotten particularly snarly. On weekends, the town’s two main streets have become so congested that “if you’d thrown a bean up into the air, it wouldn’t have fallen to the ground,” recalled one wizened resident. In the face of an annual onslaught of some three million visitors, local officials began sputtering about emergency measures.

“Of course, we can’t restrict the number of tourists,” said Marco Lisi, San Gimignano’s personable mayor, noting that the town is on Unesco’s World Heritage list. “But at the same time we can’t pretend that nothing is wrong, or endanger the patrimony we’re supposed to protect. This is a medieval city, not Disneyland.”

Like many Italian tourist-magnets, San Gimignano has been increasingly challenged to balance the cultural cravings of foreign sightseers with the impact such popularity has on the town, bearing in mind that the local economy depends substantially on tourists.

“Some people, jokingly, say that we have to get out of the ‘Bermuda Triangle,’ a reference to the hordes of tourists in sandals and shorts who migrate between St. Peter’s in Rome, the Uffizi in Florence and Piazza San Marco in Venice,” said Francesco Rutelli, deputy prime minister and culture minister. “We want the world to discover Italy’s hamlets, with their historic artistic, cultural and religious itineraries, and the local handicrafts. This Italy has extraordinary productive and economic potential.”

But in San Gimignano, some feel the town’s popularity is too much of a good thing.

It takes less than 15 minutes to cross the roughly 900-by-500-yard historic center at a leisurely stroll. Mass tourism came here at the end of the 1970’s, said one local official, growing at a 5 to 10 percent rate each year. In no time the 1,400 residents living in the historic center were overrun by outsiders.

The city is also a popular site for school class tours, which has only compounded the problem, especially in the spring months. “I don’t have to tell you that 500 elderly Germans don’t occupy the same space as 500 teenagers who act as they’re supposed to act at their age,” said Mr. Lisi, the mayor. “Long weekends are a tragedy.”

“We just can’t handle the numbers,” added Daniele Cappellini, the official responsible for transportation here. In a city equipped to handle 60 tour buses comfortably, last year there were as many as 160 on busy days, he said. “When it’s so crowded, tourists don’t even get a sense of what San Gimignano is really like,” Mr. Cappellini added.

At the heart of the matter, everyone here agrees, is the quantity-against-quality issue. Most visitors to San Gimignano whiz through the town in less than an hour, barely enough time to bask in the shadow of its famed towers. “To stay for an hour is offensive,” said Mr. Cappellini.

“The problem is hit-and-run tourism, which doesn’t create wealth or guarantee the preservation of a beautiful but delicate city,” said Sabrina Benenati, the town counselor responsible for commerce and local productivity. “If all you want to do is get photographed in front of a tower, I’m sure there are computer programs that can do the same thing with no damage to the town and without spending much money.”

Some in tourism-related businesses, like Maddine Insalaco, who runs a landscape-painting workshop in Tuscany, have left. Originally based in San Gimignano, four years ago she opted for the less frenetic pace of another part of Tuscany. “We wanted to live in an area that corresponded to our classic ideal of Tuscany,” she said.

For several years now, local officials have been trying to come up with solutions. They have tried to spread tourism throughout the year, concentrating cultural events — many of them free — from October through December, the traditional off-season. They are also pushing tours of the surrounding area, and the dozens of charming towns like Colle Val d’Elsa or Volterra — within an easy day’s drive of San Gimignano — as incentives to stay longer.

And six years ago, Mr. Cappellini’s office began charging tour buses a drop-off fee that is significantly reduced if tourists visit one of the civic museums (which have exceptional Renaissance masterpieces) or eat or sleep inside the city walls. “We’ve actually increased tourism thanks to this,” said Mr. Cappellini. The system — which also minutely monitors the city’s six parking lots to avoid backups — has been successful enough that other cities like Florence have adopted it, but it has also roused the anger of tour operators, some of whom have been threatening to boycott Tuscany. “They complain the cost of the ticket is too high,” said Ms. Benenati.

OTHER Italian cities have taken equally creative approaches to limiting the summer crush. Three years ago, Mariano Bruno, the mayor of Lipari, the largest of the seven volcanic atolls that make up the Aeolian Islands, levied a fee on disembarking tourists that is channeled into a fund to improve services and security. It’s a nominal fee — one euro ($1.30) a head (three euros to climb the most famous volcano, Stromboli), but it was imposed to make the point that fragile environments need taking care of.

“We’re not ready to limit tourism,” said Mr. Bruno. “It’s our font of survival.” Mr. Bruno is also aware that overcrowding does not make for good publicity, so coast guard officials ensure that only a limited number of vessels can anchor off certain harbors.

The less-is-more attitude has worked well in Sardinia, where local officials have successfully given restrictiveness a mark of exclusivity. The Oasis of Biderosa, a three-mile stretch along the island’s eastern coast, has managed to escape the overdevelopment that is rapidly drawing tourists to the island — largely because it is in a regional forest preserve and has only one access road. A maximum of 400 people, or 120 cars at 10 euros per car, are admitted to the area a day. Services are few; for instance, there are no beachfront cafes.

“The more we protect it, the more people want to come,” said Felice Corda,provincial director for the Sardinian Forestry Agency.

Many have tried to cash in on Biderosa’s success, and money-making offers flow in regularly, but the forestry agency isn’t biting: “We’re avoiding the lure of the cash register in favor of nature,” Mr. Corda said.

Tourism can be big business, of course. In San Gimignano, shopkeepers have few complaints about the overcrowding. “There’s never too many tourists,” said Maria Grazia Tinacci, the owner of a shop crammed with ceramics and knickknacks along the souvenir-shop-lined Via San Giovanni.

“What we really need are parking lots,” she said.

But the tourist onslaught has also meant higher prices for residents. Rents have become so high that shops catering to mundane needs like shoe repairs have been forced out of town.

“We’re penalized because we spend as much as tourists do to live here,” said Gabriele Bacciotini, a San Gimignano native and the national president of Italiana Sommelier, a wine tasting school. Like many locals, he has resigned himself to an uneasy coexistence with passing strangers. “At least we live well in January, when no one is around,” he said.