Specialty Travel Quotes

Going Gone Over stone walls and barns, miles from the black-eyed Susans, over circus tents and moon rockets you are going, going. You who have inhabited me in the deepest and most broken place, are going, going. An old woman calls up to you from her deathbed deep in sores, asking, "What do you keep of her?" She is the crone in the fables. She is the fool at the supper and you, sir, are the traveler. Although you are in a hurry you stop to open a small basket and under layers of petticoats you show her the tiger-striped eyes that you have lately plucked, you show her specialty, the lips, those two small bundles, you show her the two hands that grip her fiercely, one being mine, one being yours. Torn right off at the wrist bone when you started in your impossible going, gone. Then you place the basket in the old woman's hollow lap and as a last act she fondles these artifacts like a child's head and murmurs, "Precious. Precious." And you are glad you have given them to this one for she too is making a trip.

There's a fortune of Authentic Vintage French Linen Tea Towels on every clothes line. These are the exact kind of linens that specialty shops in America sell for top dollar to affluent customers who pay dearly to add that touch of French Farmhouse Fabulousness to their million-dollar McMansions. Flaubert is so wrong. Even wash day in Normandy is achingly chic.

This kitchen had been the home to my beloved kitchen utensils too. There was the hundred-year-old pestle and mortar that belonged to my late grandmother, a container made of Japanese cypress that I'd used for keeping rice, a Le Creuset enamel pot I'd bought with my first pay cheque, a set of long-serving chopsticks with extra fine tips I'd found in a specialty shop in Kyoto, an Italian paring knife given to me on my twentieth birthday by the owner of an organic-vegetables shop, a comfortable cotton apron, jade gravel I used for making pickled aubergine, and the traditional cast-iron nambu frying pan I'd travelled as far north as Morioka to buy. It was a collection of quality items built to last a lifetime.

To be a ramen writer of Kamimura's stature, you need to live in a ramen town, and there is unquestionably no town in Japan more dedicated to ramen than Fukuoka. This city of 1.5 million along the northern coast of Kyushu, the southernmost of Japan's four main islands, is home to two thousand ramen shops, representing Japan's densest concentration of noodle-soup emporiums. While bowls of ramen are like snowflakes in Japan, Fukuoka is known as the cradle of tonkotsu, a pork-bone broth made milky white by the deposits of fat and collagen extracted during days of aggressive boiling. It is not simply a specialty of the city, it is the city, a distillation of all its qualities and calluses. Indeed, tell any Japanese that you've been to Fukuoka and invariably the first question will be: "How was the tonkotsu?

Gadgetry will continue to relieve mankind of tedious jobs. Kitchen units will be devised that will prepare ‘automeals,’ heating water and converting it to coffee; toasting bread; frying, poaching or scrambling eggs, grilling bacon, and so on. Breakfasts will be ‘ordered’ the night before to be ready by a specified hour the next morning. Communications will become sight-sound and you will see as well as hear the person you telephone. The screen can be used not only to see the people you call but also for studying documents and photographs and reading passages from books. Synchronous satellites, hovering in space will make it possible for you to direct-dial any spot on earth, including the weather stations in Antarctica. [M]en will continue to withdraw from nature in order to create an environment that will suit them better. By 2014, electroluminescent panels will be in common use. Ceilings and walls will glow softly, and in a variety of colors that will change at the touch of a push button. Robots will neither be common nor very good in 2014, but they will be in existence. The appliances of 2014 will have no electric cords, of course, for they will be powered by long- lived batteries running on radioisotopes. “[H]ighways … in the more advanced sections of the world will have passed their peak in 2014; there will be increasing emphasis on transportation that makes the least possible contact with the surface. There will be aircraft, of course, but even ground travel will increasingly take to the air a foot or two off the ground. [V]ehicles with ‘Robot-brains’ … can be set for particular destinations … that will then proceed there without interference by the slow reflexes of a human driver. [W]all screens will have replaced the ordinary set; but transparent cubes will be making their appearance in which three-dimensional viewing will be possible. [T]he world population will be 6,500,000,000 and the population of the United States will be 350,000,000. All earth will be a single choked Manhattan by A.D. 2450 and society will collapse long before that! There will, therefore, be a worldwide propaganda drive in favor of birth control by rational and humane methods and, by 2014, it will undoubtedly have taken serious effect. Ordinary agriculture will keep up with great difficulty and there will be ‘farms’ turning to the more efficient micro-organisms. Processed yeast and algae products will be available in a variety of flavors. The world of A.D. 2014 will have few routine jobs that cannot be done better by some machine than by any human being. Mankind will therefore have become largely a race of machine tenders. Schools will have to be oriented in this direction…. All the high-school students will be taught the fundamentals of computer technology will become proficient in binary arithmetic and will be trained to perfection in the use of the computer languages that will have developed out of those like the contemporary “Fortran". [M]ankind will suffer badly from the disease of boredom, a disease spreading more widely each year and growing in intensity. This will have serious mental, emotional and sociological consequences, and I dare say that psychiatry will be far and away the most important medical specialty in 2014. [T]he most glorious single word in the vocabulary will have become work! in our a society of enforced leisure.

In 1979, Christopher Connolly cofounded a psychology consultancy in the United Kingdom to help high achievers (initially athletes, but then others) perform at their best. Over the years, Connolly became curious about why some professionals floundered outside a narrow expertise, while others were remarkably adept at expanding their careers—moving from playing in a world-class orchestra, for example, to running one. Thirty years after he started, Connolly returned to school to do a PhD investigating that very question, under Fernand Gobet, the psychologist and chess international master. Connolly’s primary finding was that early in their careers, those who later made successful transitions had broader training and kept multiple “career streams” open even as they pursued a primary specialty. They “traveled on an eight-lane highway,” he wrote, rather than down a single-lane one-way street. They had range. The successful adapters were excellent at taking knowledge from one pursuit and applying it creatively to another, and at avoiding cognitive entrenchment. They employed what Hogarth called a “circuit breaker.” They drew on outside experiences and analogies to interrupt their inclination toward a previous solution that may no longer work. Their skill was in avoiding the same old patterns. In the wicked world, with ill-defined challenges and few rigid rules, range can be a life hack. Pretending the world is like golf and chess is comforting. It makes for a tidy kind-world message, and some very compelling books. The rest of this one will begin where those end—in a place where the popular sport is Martian tennis, with a view into how the modern world became so wicked in the first place.

are at least eighteen hundred Greg Myerses in this country and all have addresses, phone numbers, families, and jobs. Dubose won’t know where to start looking. Besides, if I see a shadow I can haul ass in my little boat and become a speck in the ocean. He’ll never find me. Why is the mole living in fear? His name will never be revealed.” “Gee, Greg, I don’t know. Maybe he or she is unsophisticated in the world of organized criminal violence. Maybe he or she is worried that divulging too much dirt on McDover might lead back to him or her.” “Well, it’s too late now,” Greg said. “The complaint has been filed and the wheels are turning.” “You gonna use this stuff anytime soon?” Cooley asked, waving some papers. “I don’t know. I need some time to think. Let’s say they can prove the judge likes to travel on private jets with her partner. Big deal. McDover’s lawyers will just say there’s no foul as long as Phyllis is footing the bill, and since Phyllis has no cases pending in McDover’s court, where’s the damage?” “Phyllis Turban runs a small shop in Mobile and her specialty is drawing up thick wills. I’ll bet she nets a hundred and fifty a year

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil GARNISHES 1 dozen Boston lettuce leaves, cleaned 2 dozen fresh tarragon leaves FOR THE CHICKEN: Place the chicken breast side down in a tall, narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged, and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for two minutes. Remove the pot from the heat, and set it aside to steep in the hot broth for 45 minutes. Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones, and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.) FOR THE DRESSING: Mix together all the dressing ingredients in a bowl large enough to hold the chicken salad. Add the chicken shreds to the dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil

• Lodging REITs (e.g., Hospitality Properties Trust [HPT]), which hold properties such as hotels, resorts, and travel centers. • Self-storage REITs (e.g., Public Storage [PSA]), which specialize in both owning self-storage facilities and renting storage spaces to customers. • Office REITs (e.g., Boston Properties [BXP]), which own, operate, and lease space in office buildings. • Industrial REITs (e.g., PS Business Parks [PSB]), which own and manage properties such as warehouses and distribution centers. • Data center REITs (e.g., Equinix [EQIX]), which own data centers, properties that store and operate data servers and other computer networking equipment. • Timberland REITs (e.g., Rayonier [RYN]), which hold forests and other types of real estate dedicated to harvesting timber. • Specialty REITs, which narrow in on very specific properties such as casinos, cell phone towers, or educational facilities.

Stevens Books SF 49 Ocean Avenue San Francisco, CA 94112 (415) 859-5371 Stevens Books in San Francisco is the only bookstore in the Excelsior District and serves as a hub for the community for book clubs, children’s story time and resource of used books. Centrally located within the Excelsior and Mission Terrace neighborhoods, it is only blocks away from City College and Balboa Park. The book store stocks a broad range of categories, especially featuring current bestsellers, children's books, fiction, mysteries, sci-fi, and fantasy. The non-fiction includes biographies, travel, African-American, Spanish language, cooking, graphic design, art, fashion, history, politics and more. We are also known for the extensive collection of children’s books and hard to find out of print titles. Our main specialty is Christian religious books. We buy back textbooks and resell them. For buy back textbooks we offer cash. If you don’t see what you’re looking for, just ask and the staff will get it for you – and at a discount!

when information needs are high, that information cannot travel to the top of a functional silo. Instead, we must make direct connections across functional specialties to enable joint problem-solving at the frequency and speed, and with the detail and accuracy, necessary.