Author: James

Google’s Schmidt: Teens’ mistakes will never go away

Speaking at a festival in the U.K., Google’s executive chairman offers that the things teens do now will stay with them forever, by way of the Web. He also suggested some people are sharing too much online.

by Chris Matyszczyk
May 25, 2013 11:49 AM PDT

It must be peculiar for children of the Internet age.

They are the first to have a complete record of their whole lives. They are the first who’ll be able to offer concrete proof of every one of their days, friends, and actions.

Eric Schmidt worries, however, that they’ll be the first who’ll never be allowed to forget their mistakes.

As the Telegraph reports, Schmidt spoke Saturday at the Hay Festival in the U.K. and offered some sobering thoughts for those addled by online life.

He said: “There are situations in life that it’s better that they don’t exist. Especially if there is stuff you did when you were a teenager. Teenagers are now in an adult world online.”

Some days, you could hardly describe most of what happens online as “adult.” Still, Schmidt says he believes the online world has gone too far in forcing teens to never forget.

In bygone times, he said, they were punished, but allowed to grow beyond youthful indiscretions.

Some might wonder that teenagers aren’t punished enough these days, so the online world acts as a peculiar corrective.

However, my own worry is the use of the word “mistake.”

https://news.cnet.com/8301-17852_3-57586206-71/googles-schmidt-teens-mistakes-will-never-go-away/

Higher Education: The Coming Shakeout
Posted: 05/26/2013 10:22 pm

Just as markets over-built housing, mispriced mortgages and bid up prices beyond the real financial capacity of homebuyers, America’s colleges and universities have over-expanded and over-priced their product. We are getting an education bubble with dynamics similar to the late housing bubble.

As more and more students find themselves with debts that exceed the salaries offered by the current job market, colleges have expanded beyond the capacity of their markets. Some kind of shakeout is coming. The question is: what kind.

During the long boom in higher education, colleges have also dramatically increased salaries and staffing levels of administrations. Some of this reflects efforts to game the rankings, which also is another aspect of the same imbalance.

For-profit universities, with high dropout rates, heavily reliant on federal Pell grants and student loans, are only the more explicit and extreme expression of a general trend of colleges and universities becoming more marketized. Colleges are doing deals to set up satellite campuses in sheikhdoms, recruiting full-tuition state-supported foreign students and creating vanity diploma mills as profit centers. The flip side is a massive disinvestment by state legislatures in America’s great public universities and an under-investment in community colleges.

https://www.huffingtonpost.com/robert-kuttner/higher-education_b_3340828.html?utm_source=Sailthru&utm_medium=email&utm_term=Wake%20Up%20Call%20NJ&utm_campaign=Wake%20Up%20Call

Ridgewood Blog Exclusive Photos by Boyd A. Loving

Ridgewood Memorial Day Ceremony – 2013
May 27,2013
Boyd A. Loving
1:10 PM

Ridgewood NJ, American Legion Post 53, Ridgewood conducted a Memorial Day ceremony at Veterans Memorial Park on Monday morning. It was a ceremony to honor the men and women who gave their lives in order to preserve our freedom.

Ridgewood Blog Exclusive Photos by Boyd A. Loving

cbs news

Vietnam Vet Tells : THE WHITE HAMMOCK Story

Video by ArtChick

Salvatore Di Grigoli is 100% sicilan, a Vietnam Veteran, & he has Multiple Sclerosis since 1981. He is quite the person to meet.

photo by Boyd Loving

Honoring the Fallen on Memorial Day

Dear Friend,

On Memorial Day, we come together as a grateful nation to honor the brave men and women of the United States Armed Forces who paid the ultimate sacrifice in defense of our great nation.

We often think of these brave patriots as the stoic heroes depicted in monuments that stand in silent memory across our land.  And heroes they were.  But they were also sons, daughters, mothers, fathers, brothers, sisters, wives, husbands, and friends.  And in their sacrifice lies not only our liberty, but also the pain of those left behind.

As we remember and honor our fallen heroes, we also remember their families, and we offer prayers for the comfort of those living with the pain of loss.  Although nothing can ever replace the loved ones who laid down their lives to protect the United States and its citizens, let us find strength in knowing that these brave souls perished while fighting in defense of our country’s founding principles.

If it were not for their selfless dedication, their unwavering commitment  to a cause greater than themselves, we would not be here to enjoy the freedoms we have today.

As we remember those who gave their lives for freedom—and for us—let us resolve to live lives worthy of their sacrifice.

May God bless America and may God bless the men and women of the United States military.

Sincerely,

Scott Garrett

Memorial Day – May 27

In observance of Memorial Day, Village Hall offices will be closed. There will be no sanitatiion, recycling or yardwaste collection. The Recycling Center will also be closed.

Memorial Day BBQ: Chef Kelly Macdonald’s favorite barbecue recipes
May 22, 2013 9:32 am  •  Michal Nissenson

Memorial Day is the unofficial opening date of barbecue season. For Chef Kelly Macdonald, executive chef for the Napa Valley Wine Train, this is time of celebration. “To me, American barbecue is an art,” he said. “It doesn’t always include a sauce. Rather, it allows a different perspective of the food to be experienced on a blank canvas that is the grill.”

Macdonald, who has been cooking aboard the Wine Train for 20 years, said that he is now accustomed to cooking in small spaces, which can come in handy when camping.

He loves grilling and would grill almost anything. “During citrus season, I cut oranges in half and grill them face down. That creates a wonderful reduction, which can be the base for different sauces and dressings.”

https://napavalleyregister.com/star/lifestyles/memorial-day-bbq-chef-kelly-macdonald-s-favorite-barbecue-recipes/article_362cd212-c2fd-11e2-afdc-001a4bcf887a.html

Memorial Day in New Jersey: Grilling Tips from Morton’s Steak House
May 19, 2012

Ridgewood NJ,  Memorial Day Weekend 2012 is almost here and grilling season will soon be in high gear. It’s time for some tips from the pros at Morton’s The Steakhouse. After 32 years in the business, they’ve got it down to a science.

Morton’s The Steakhouse is offering its Top Grilling Tips to help you achieve grilling perfection. “We’ve heard horror stories from people who have purchased great cuts of beef in anticipation of tender, juicy steaks, only to have them emerge as dried-out, barely chewable disasters,” explains Chad Alvis, Morton’s General Manager at the Hackensack location “With a few of Morton’s grilling tips, anyone can grill the perfect steak for friends and family.”

Grilling Tips from Morton’s The Steakhouse

Choose your beef wisely: Look for USDA prime, grain-fed aged beef. Look for superior marbling – the little ribbons of white running through the meat. If you can’t find prime beef, choose “choice” beef with abundant marbling.

Size does matter: Choose steaks at least 1” to 1½” thick. Marbling and thickness make ribeye, New York strip, porterhouse and T-bone steaks ideal for grilling. Bring ’em in from out of the cold Steaks should be at room temperature before grilling.

Check the oil: Lightly oil the grilling rack. It keeps the meat from sticking and tearing – and losing its natural juices. It’s got to be hot Heat grill to 600-800 degrees. High heat sears the meat and seals in tasty juices.

Use a seasoned approach: Add some salt and pepper to bring out the flavor. Stick a fork in it? Never! Always use tongs or a spatula to turn over a steak during grilling. Piercing it with a fork allow the juices to seep out.

One good turn…is enough: Turning too soon can prevent searing from taking place. The steak should be seared on one side, then turned, seared on the other side and allowed to cook to the preferred doneness.

Won’t let go? If the steak sticks to the surface when you’re trying to turn it over it’s a sure sign that it needs more searing on that side. Let it cook.

Keep your lid on: By keeping the lid closed during grilling, you increase the broiling temperature, while decreasing the cooking time.

If you are looking for the ideal grilling gift for Dad this Father’s Day, visit Morton’s and pick up their famous Morton’s Grilling Salts, a handsome black apron, a set of Morton’s steak knives, the Morton’s Steak Bible and a gift certificate for Dad and you’ve got the perfect Father’s Day Gift Basket.

Morton’s The Steakhouse is located at the Shops at Riverside in Hackensack.

Call 201-487-1303 for reservations or information or visit www.mortons.com/
hackensack.

Memorial Day Barbecue Costs Likely To Rise This Year Due To Boost In Beef Prices
Posted: 05/25/2013 4:23 pm EDT

Your stomach may be fuller, but your wallet will likely feel lighter after your Memorial Day barbeque this year.

Wholesale beef prices soared to an all-time high last week, which could result in record-setting prices for shoppers looking to grill up some burgers and steaks this Memorial Day weekend, the Wall Street Journal reports. That’s because the number of cattle in America has dropped to its lowest level in 60 years due to widespread drought in the biggest cattle producing states.

Coping with high holiday weekend barbecue costs is sadly nothing new for shoppers. Last year consumers struggled as beef, chicken and pork prices shot up, fueled by similar factors as this year’s price jump.

https://www.huffingtonpost.com/2013/05/25/memorial-day-barbecue-costs_n_3337045.html