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Friday, September 14, 2012
Tactile Touchscreens: Tech's Next Big Thing? | Conspire: A ...
Innovative design elements can completely transform the way we interact with technology. The introduction of the mouse revolutionized desktop computing. The wheel on the iPod made digital music players sleek and user-friendly. But figuring out the ?next big thing? in electronics is a challenge that perpetually frustrates design gurus and tech companies alike. For every one bold leap forward there are a hundred misfires?like CueCat or the overhyped, underutilized QR-code scanners?that never catch on with consumers or designers.
It?s unclear if tactile touchscreens will be breakthrough or bust, but many tech giants are betting on the former. Fremont, California-based start-up Tactus Technology (profiled in the video clip below) is developing revolutionary microfluidic screens that can temporarily ?inflate? on-screen keys and buttons. Think the T-1000 from Terminator 2: Judgement Day, but considerably less violence-prone. Several models of smartphones and tablets built by LG, Nokia and Samsung already feature ?enhanced touch sensations? that produce a feeling similar to clickable buttons.
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Many tech users would welcome any sort of technology that makes typing messages out on a flat screen less cumbersome.
?Our staff is a mobile one and a lot of work gets done on tablets and smartphones,? said Andrew Schrage, the co-owner of Money Crashers, a blog devoted to personal finance. ?Having actual buttons rather than a traditional flat touchscreen might cut down on typing errors and provide for a more user-friendly experience in general.?
Some observers believe tactile technology could become commonplace on mobile and touchscreen devices as early as 2017, with further innovations to follow in other areas. Google Maps and similar sites may soon offer ?feelable topography? and other forms of augmented reality that can be manipulated by users and designers alike. This would revolutionize not only cartography, but all forms of digital design. An architect meeting with a client, for example, could manipulate a 3D model in real-time while planning a new kitchen or office, ? la the futuristic computer interfaces depicted in Steven Spielberg?s 2002 film Minority Report.
In August, Disney Research announced REVEL, a new form of technology that uses ?reverse electrovibration? to create the illusion of changing textures. This innovation could be used in everything from interactive museum displays to e-reader devices like Kindle, where it could simulate the sensation of flipping through the pages of a book.
?Touchscreens are here to stay and [tactile] touchscreens are certainly poised to be the next big trend,? claims George Burciaga, the CEO of Elevate Digital, an interactive digital software and advertising company in Chicago. ?We?ve seen tremendous potential in businesses that are collaborative in nature such as design and the medical field. The touchscreen interface is very user-friendly and helps to facilitate collaboration in an efficient and orderly fashion.?
But not everyone is convinced that tactile tech will prove practical.
?In the technology industry, a lot of products are created because the elements are
available, not necessarily because there is a need,? says Paul Krumrich, the president of Spyeglass, a Minneapolis-based integrated design company that produces digital displays and signs. ?I think for [tactile] touchscreens to be successful they need to make the process of getting to an end result easier, increase efficiency or enhance an experience. [Designers] need to avoid over-saturating a person with technology if they?re just looking to find something
quickly. People will become frustrated if they need to wait for a screen on their phone
or a kiosk if to feel like a special material.?
Only time will tell whether tactile touchscreens can actually meet user expectations and gain developer support. There were rumors over the summer that the new iPhone 5 might include tactile technology, but when Apple finally unveiled the phone there were no such draw-dropping innovations, only incremental improvements on existing features. But if Apple isn?t ready to make the leap yet, that leaves an opening for daring competitors. It will likely take a high profile roll out for tactile touchscreens to establish an audience and increase demand on other platforms. But that day is coming soon, while the days of sliding your greasy fingers across a greasy screen as you struggle to spell out ??cajun quesadilla recipe? could soon be over.
Image Source: www.istockphoto.com
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Thursday, September 13, 2012
Expectations high for major Fed action Thursday
WASHINGTON (AP) ? If the world's investors are right, the Federal Reserve is about to take a bold new step to try to invigorate the U.S. economy.
And many expect the Fed to unleash its most potent weapon: a third round of bond purchases meant to ease long-term interest rates and spur borrowing and spending. It's called "quantitative easing," or QE.
Others foresee a more measured response when the Fed ends a two-day policy meeting Thursday. They think it will extend its timetable for any rise in record-low short-term rates beyond the current target of late 2014 at the earliest.
On one point few disagree: The Fed feels driven to act now because the U.S. economy is still growing too slowly to reduce high unemployment. The unemployment rate has topped 8 percent every month since the Great Recession officially ended more than three years ago.
In August, job growth slowed sharply. The unemployment rate did fall to 8.1 percent from 8.3 percent. But that was because many Americans stopped looking for work, so they were no longer counted as unemployed.
Chronic high unemployment was a theme Fed Chairman Ben Bernanke spotlighted in a speech to an economic conference in Jackson Hole, Wyo., late last month. Bernanke argued that QE and other unorthodox Fed actions had helped ease borrowing costs and boosted stock prices.
Higher stock prices increase Americans' wealth and confidence and typically lead individuals and businesses to spend more.
In his speech, Bernanke cited research showing that the two previous rounds of QE had created 2 million jobs and accelerated economic growth. Still, he said persistently weak hiring remains "a grave concern" that inflicts "enormous suffering."
His remarks sent a clear signal that the Fed will do more.
"He had a sense of urgency in that Jackson Hole speech," said David Jones, chief economist at DMJ Advisors. "I think he is convinced that there is a need to do something."
Some critics, inside and outside the Fed, remain opposed to further bond buying. They fear that by pumping so much cash into the financial system, the Fed is raising the risk of high inflation in the future. And many don't think more bond purchases would help anyway because interest rates are already near record lows.
Some economists who doubt the Fed is about to begin more bond buying say the European Central Bank has eased some pressure on the Fed. Last week, the ECB announced a plan to buy unlimited amounts of government bonds to help lower borrowing costs for countries struggling with debts.
If the ECB's plan succeeds in bolstering Europe, the U.S. economy could benefit, too. Europe's financial crisis and recession have slowed the U.S. economy, in part by reducing European purchases of U.S. goods.
Some also think the Fed might be reluctant to launch a bond-buying program in the final two months of the presidential campaign. Many Republicans have been critical of the Fed's unconventional methods to boost the economy. After the financial crisis struck in 2008, the Fed bought more than $2 trillion in Treasury and mortgage-backed securities.
The Fed "is already a campaign issue, and enlarging its balance sheet will make it even more of one," argues Vincent Reinhart, chief economist at Morgan Stanley and a former top economist at the Fed. Reinhart thinks the Fed will prefer to wait until at least December before announcing more bond buying.
By then, he says, the Fed will have reviewed more employment data. The effect of Europe's debt crisis on the U.S. economy will be better known. And Congress' plans for addressing a U.S. fiscal crisis at year's end will be clearer. Without a budget deal, higher taxes and deep spending cuts will kick in next year.
If the Fed takes the more modest step Thursday of extending its timetable for any rate increase, many analysts think it would push its target date to mid-2015. The goal would be to lower borrowing rates by assuring investors that short-term rates will likely stay near zero even longer than previously thought.
Yet Bernanke's remarks in Jackson Hole about unemployment were so downbeat, and his defense of Fed bond purchases so strong, that many economists suspect a bond-buying program will be unveiled Thursday.
So do investors. In part because of anticipation of a QE3, they've boosted the Dow Jones industrial average nearly 2 percent in September, a month that's typically weak for stocks. On Tuesday, the Dow rose 69 points. And Treasury yields have dropped on expectations that a new Fed bond-purchase program would lower interest rates.
The concern Bernanke expressed in Jackson Hole followed a Fed policy meeting in which many officials felt more Fed action would "likely be warranted fairly soon" unless there was a "substantial and sustainable strengthening in the pace of the economic recovery," according to minutes of the meeting.
Friday's report that U.S. employers cut back sharply on hiring in August dimmed hopes of a strengthening job market.
If the Fed does unveil QE3, some economists think it might differ from the previous bond-buying programs. With its earlier purchases, the Fed announced a dollar amount and a time frame for the bonds it planned to buy.
This time, any new bond-purchase program might be more open-ended. Three regional Fed bank presidents ? Eric Rosengren of Boston, James Bullard of St. Louis and Charles Evans of Chicago ? have expressed openness to a program in which the Fed would buy bonds until the economy improved significantly and unemployment fell consistently ? as long as inflation remained tame.
None of those officials now have a vote on the Fed's policy committee. But they take part in the committee discussions that would allow them to push the idea.
Jones of DMJ Advisors says he thinks open-ended bond purchases will be discussed at this week's policy meeting. Still, he expects the Fed to announce a more conventional bond-buying program of around $500 billion. That would be less than the $600 billion in bonds in QE2 and well below the $1.75 trillion in QE1.
In light of Bernanke's recent comments, Jones doesn't think the Fed wants to delay further support for the economy until the election is over. Neither does Diane Swonk, chief economist at Mesirow Financial.
"This will be an effort on the part of Fed officials to pull out as much firepower as they can," Swonk said. "They are trying for as much shock and awe as they can muster."
Source: http://news.yahoo.com/expectations-high-major-fed-action-thursday-040246341--finance.html
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Scientists Discover How an Out-of-Tune Protein Leads to Muscle Demise in Heart Failure
ScienceDaily (Sep. 12, 2012) ? A new Johns Hopkins study has unraveled the changes in a key cardiac protein that can lead to heart muscle malfunction and precipitate heart failure.
Troponin I, found exclusively in heart muscle, is already used as the gold-standard marker in blood tests to diagnose heart attacks, but the new findings reveal why and how the same protein is also altered in heart failure. Scientists have known for a while that several heart proteins -- troponin I is one of them -- get "out of tune" in patients with heart failure, but up until now, the precise origin of the "bad notes" remained unclear.
The discovery, published online ahead of print on Sept. 12 in the journal Circulation, can pave the way to new -- and badly needed -- diagnostic tools and therapies for heart failure, a condition marked by heart muscle enlargement and inefficient pumping, and believed to affect more than 6 million adults in the United States, the researchers say.
Troponin I acts as an on-off switch in regulating heart relaxation and contraction and, in response to, adrenaline -- the "flight-fight" response. But when altered, troponin I can start acting as a dimmer switch instead, one that ever so subtly modulates cardiac muscle function and reduces the heart's ability to pump efficiently and fill with blood, the researchers found.
The Hopkins team used a novel method to pinpoint the exact sites, or epicenters, along the protein's molecule where disease-triggering changes occur. They found 14 such sites, six of them previously unknown. In revealing new details about the molecular sequence of events leading up to heart failure, the researchers said their work may spark the development of tests that better predict disease risk and monitor progression once the heart begins to fail.
"Our findings pinpoint the exact sites on troponin I's molecule where disease-causing activity occurs, and in doing so they give us new targets for treatment," says researcher Jennifer Van Eyk, Ph.D., director of the Johns Hopkins Proteomics Innovation Center in Heart Failure.
In the current study, the team analyzed tissue from the hearts of patients with end-stage heart failure and from deceased healthy heart donors. The 14 sites the researchers identified are sites where troponin I binds with phosphate, a process known as phosphorylation.
Phosphate can activate or deactivate many enzymes, thus altering the function of a protein and, in the case of heart failure, ignite disease. The six newly identified sites represent new "hot spots" involved in heart contraction, the researchers say, and could be used as diagnostic markers or a target for treatment to restore function.
The Hopkins researchers found that in some sections of the molecule, phosphorylation ratcheted up the dimmer switch, while ratcheting it down in other sections, but it invariably led to muscle dysfunction.
"Our goal would be to zero in on these new sites, gauge risk of heart failure and, hopefully, restore heart muscle function," Van Eyk says.
Heart failure is a complex progressive disorder, and while cardiac pacemakers can restore or "resynchronize" heart function in many people, about one-third of patients do not improve even with pacemaker therapy in addition to standard medication treatments.
"This is a devastating disorder for which we desperately need new and less invasive therapies," says senior investigator Anne Murphy, M.D., a cardiologist at Johns Hopkins Children's Center.
In their analysis, the researchers used a novel technique, called multiple-reaction monitoring (MRM), which pinpoints the exact locations along the protein's molecule where faulty signaling occurs and disrupts heart muscle function. MRM is an ultra-sensitive type of mass spectrometry that measures the exact size and chemical composition of protein fragments. Phosphorylated protein fragments have different molecular weights than non-phosphorylated ones. In this way, MRM accurately homes in on sites where phosphate is bound to troponin I to modulate heart muscle function.
The researchers found that patients with heart failure had markedly different levels of phosphorylation in certain protein segments compared with healthy heart muscle.
The advantage of MRM analysis -- one of the first non-antibody based troponin I tests -is that it can measure phosphorylation levels without the need for antibodies, the traditional method currently used to monitor heart muscle function. The researchers believe that MRM can be developed as a clinical diagnostic test, and the Hopkins team is already working to develop a test that would measure phosphorlyation levels of proteins in the blood and would allow physicians to monitor the progression of the disease as well as predict which heart attack patients will progress to heart failure. About one-third of them do so.
"Right now, we don't really know which heart attacks patients will develop heart failure and which ones will maintain normal heart muscle function," Murphy says. "Monitoring specific phosphorylation sites might be one way to help us foresee and forestall this complication on an individual patient basis."
Other Johns Hopkins investigators on the study included Pingbo Zhang, Ph.D., Weihua Ji, M.S., Cristobal G. dos Remedios, D.Sc., Jonathan Kirk, Ph.D., and David Kass, M.D.
This work was supported by the National Heart Lung and Blood Institute's Proteomic Initiative contracts NHLBI-HV-10-05(2) and HHSN268201000032C, P01HL081427, P01HL77189-01, and R01 HL63038; by the Johns Hopkins Clinical Translational Science Award (CTSA); and by American Heart Association Postdoctoral Fellowships 10POST4000001 and 11POST7210031.
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The above story is reprinted from materials provided by Johns Hopkins Medicine.
Note: Materials may be edited for content and length. For further information, please contact the source cited above.
Journal Reference:
- P. Zhang, J. A. Kirk, W. Ji, C. G. dos Remedios, D. A. Kass, J. E. Van Eyk, A. M. Murphy. Multiple Reaction Monitoring to Identify Site-Specific Troponin I Phosphorylated Residues in the Failing Human Heart. Circulation, 2012; DOI: 10.1161/CIRCULATIONAHA.112.096388
Note: If no author is given, the source is cited instead.
Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of ScienceDaily or its staff.
Source: http://feeds.sciencedaily.com/~r/sciencedaily/top_news/top_health/~3/VsbDQn3tsUc/120912161927.htm
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Wednesday, September 12, 2012
Zero Wishers
You are a powerful Red Eclipse or a rebellious Zero Wishers, either fighting to hold control or for freedom, its all about your choices
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This topic is an Out Of Character part of the roleplay, ?Zero Wishers?. Anything posted here will also show up there.Topic Tags:
Forum for completely Out of Character (OOC) discussion, based around whatever is happening In Character (IC). Discuss plans, storylines, and events; Recruit for your roleplaying game, or find a GM for your playergroup.This is the auto-generated OOC topic for the roleplay "Zero Wishers"
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T1ra - Member for 0 years
Can I reserve a spot for a General of the Red Eclipse
Asper knocked,
at the castle keep;
but the gates were barred!
The Gods asleep!
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Asper - Member for 0 years
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AP Exclusive: New intelligence on Iran nuke work
VIENNA (AP) ? The U.N. atomic agency has received new intelligence that Iran has moved further toward the ability to build a nuclear weapon by advancing its work on calculating the destructive power of an atomic warhead, diplomats tell The Associated Press.
The diplomats say the information comes from Israel, the United States and at least two other Western countries and concludes that the work was done sometime within the past three years. The time-frame is significant because if the International Atomic Energy Agency decides that the intelligence is credible, it would strengthen its concerns that Iran has continued weapons work into the recent past ? and may be continuing to do so.
Because such work is done through computer modeling and must be accompanied by physical tests of the components that go into a nuclear weapon, it would also support IAEA fears outlined in detail in November that Tehran is carrying out weapons research on multiple fronts.
"You want to have a theoretical understanding of the working of a nuclear weapon that is then related to the experiments you do on the various components," said David Albright, whose Washington-based Institute for Science and International Security is a frequent go-to source on Iran for Congress and other U.S. government branches. "The two go hand-in-hand."
Such computer mock-ups typically assess how high explosives compress fissile warhead material, setting off the chain reaction that results in a nuclear explosion. The yield is normally calculated in kilotons.
Any new evidence of Iranian research into nuclear weapons is likely to strengthen the hand of hawks in Israel who advocate a military strike on Iran. They argue that Tehran is deliberately stalemating international efforts at engagement while continuing its clandestine weapons work.
Iran denies any interest in nuclear weapons and says suspicions that it ever tried to develop them are based on fabricated U.S, Israeli and other intelligence. At the same time, it has blunted IAEA efforts to investigate such claims for more than five years.
It also has scoffed at Western allegations that it is enriching uranium to make the core of nuclear warheads, saying it seeks only to create reactor fuel. But it refuses to accept offers of such fuel from abroad and is now producing material that is easier to turn into weapons-grade uranium than its main, lower-enriched stockpile.
Although some of the new information was said to have been supplied by the United States, it appears to run counter to the stated U.S. position that Iran shut down wide-ranging secret research and development of the components of a nuclear weapons program in 2003. At the same time the U.S. fears that Iran continues to move toward the threshold of making such arms by enriching uranium.
Ali Asghar Soltanieh, Iran's chief IAEA delegate, cut short a telephone request for comment, saying he could not talk because he was in a meeting. In Tehran, meanwhile, Foreign Ministry spokesman Rahmin Mehmanparast told reporters that Iran will start answering the agency's "questions and concerns" only when "our rights and security issues" are recognized.
IAEA spokeswoman Gill Tudor said the agency would not comment. But four of six diplomats who spoke to the AP on the issue said an oblique passage in the IAEA's August Iran report saying "the agency has obtained more information which further corroborates" its suspicions alludes to the new intelligence.
All six demanded anonymity because they were not authorized to discuss classified information member countries make available to the IAEA.
Two of them said the new information builds on what the agency previously knew, not only because the research was apparently performed past 2009 but also because it reflects that Iran has allegedly moved closer to the overall ability to develop a nuclear weapon.
The IAEA first outlined suspicions in November that Iran was working on calculating the yield of a nuclear weapon, as part of a 13-page summary of Iran's suspected nuclear weapons work that it said was based on more than 1,000 pages of research and intelligence from more than 10 member nations.
It said then that "the modeling studies alleged to have been conducted in 2008 and 2009 by Iran ... (are) of particular concern," adding that the purpose of such studies for calculating anything other than nuclear explosion yields is "unclear to the agency."
Albright, of the Institute for Science and International Security, said such computer-run modeling is "critical to the development of a nuclear weapon."
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George Jahn can be reached at http://twitter.com/georgejahn
___
Associated Press writer Nasser Karimi contributed from Tehran.
Source: http://news.yahoo.com/ap-exclusive-intelligence-iran-nuke-110135519.html
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Tuesday, September 11, 2012
Where to Sell Your iPhone 4S for the Most Money [IPhone]
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Race may be down to a handful of unknowns
President Barack Obama greets patrons during an unannounced stop at the West Tampa Sandwich Shop and Restaurant, during an unannounced stop, Saturday, Sept. 8, 2012, in Tampa, Fla. (AP Photo/Pablo Martinez Monsivais)
President Barack Obama greets patrons during an unannounced stop at the West Tampa Sandwich Shop and Restaurant, during an unannounced stop, Saturday, Sept. 8, 2012, in Tampa, Fla. (AP Photo/Pablo Martinez Monsivais)
President Barack Obama makes a face as he greets young children and their parents during his unannounced stop to West Tampa Sandwich Shop and Restaurant, Saturday, Sept. 8, 2012, in Tampa, Fla. (AP Photo/Pablo Martinez Monsivais)
Republican presidential candidate Mitt Romney campaigns at the Military Aviation Museum in Virginia Beach, Va., Saturday, Sept. 8, 2012. (AP Photo/Charles Dharapak)
Republican presidential candidate Mitt Romney campaigns at the Military Aviation Museum in Virginia Beach, Va., Saturday, Sept. 8, 2012. (AP Photo/Charles Dharapak)
A boy waits for Republican presidential candidate Mitt Romney campaigns at the Military Aviation Museum in Virginia Beach, Va., Saturday, Sept. 8, 2012. (AP Photo/Charles Dharapak)
Portsmouth, N.H. (AP) ? Flush with cash, Mitt Romney plans to open a new front in the White House race by challenging President Barack Obama in upper Midwest states where he might not have dug in otherwise. Obama is intensifying his efforts to cast his Republican rival as out of touch, which he's already been working pretty hard at doing.
Sure, this is the beginning of the homestretch to Election Day, when everything in the two campaigns goes into overdrive and a September or October surprise could upend it all.
But this all has the whiff of politicking around the margins, too ? a tweak in state-by-state strategy here, a rhetorical detour there. The fact is that both candidates believe the campaign's direction is mostly settled and will be decided by a handful of unknowns.
With two months until the Nov. 6 vote, it remains remarkably close with a turbulent summer and back-to-back conventions seemingly doing little to shift the trajectory. Jobs and the weak economy still dominate. The latest unemployment rate, 8.1 percent, did nothing to change that. A rate finally dropping below 8 percent might have.
Romney is looking to expand the battleground map by trying to put in play states that have long voted for Democratic presidential nominees. Among them are the home states of the Republican ticket, Michigan for Romney and Wisconsin for Rep. Paul Ryan.
In the coming weeks, Romney's team is expected to pay for a heavy level of TV ads for Michigan and Wisconsin, either in hopes of winning them or to force Obama to spend precious campaign dollars to defend states he won by more than 10 percentage points in 2008. Polls in both states slightly favor Obama.
A super political action committee supporting Obama launched a new ad in Wisconsin Saturday.
The Priorities USA Action ad says challenger Romney is advocating tax policies that would increase the tax burden on middle-income families.
The ad is also running in Colorado, Ohio, Iowa, Florida and Virginia.
In key states, public polling and internal surveys by Republicans and Democrats find Obama, who carried a number of typically Republican states in his 2008 victory, with slight leads. He may have more paths to victory in the state-by-state competition to rack up the 270 electoral votes needed.
Romney faces a series of built-in challenges that come with taking on an incumbent, and he has little margin for error. What he's got is more money to spend on drenching the airwaves, and an apparent if slight advantage in public opinion on the leading issue of the time, the economy.
His Virginia Beach, Va., rally Saturday and Obama's weekend bus tour in Florida underscored the sharp competition for those two states, among others.
If Romney got a bounce in public esteem and energy from the Republican National Convention, it was probably absorbed and overtaken by the Democratic convention that followed. But the convention was bookended by a report showing the national debt surpassing $16 trillion and by the dreary jobs numbers.
So here we are, again.
Barring the unforeseen, neither camp says much will change between now and Nov. 6.
Says White House senior adviser David Plouffe: "We're not expecting huge movement in this race all the way out to the next 60 days."
Informal Romney adviser Charlie Black agrees: "We're in a volatile period. But my guess is we'll settle back into an even race."
Still, there are some big developments ahead that could shake things up, most predictably the three presidential debates in October, plus one between the running mates. Two more unemployment reports come out before the election. A foreign policy crisis could unfold over Iran, Syria or somewhere else, severe enough to change what the candidates talk about and what the voters want to know.
Both campaigns are hunkering down to sift through post-convention, fundraising hauls and other data to help them decide which states they can win and which seem hopeless. Outside groups backing each candidate are doing the same, no small matter considering their aggressive advertising building up ? or more commonly, tearing down ? a candidate.
Even before the conventions ended, there were shifts in strategy as GOP outside groups pulled up their advertising stakes in Pennsylvania and Michigan, while pouring an additional $13 million into the most competitive states.
"This is when the cards go on the table," said Democratic strategist Tad Devine, a top adviser to past Democratic nominees Al Gore and John Kerry.
In the final two months, small headaches can be amplified and more voters pay attention, especially those whose minds are not made up. Obama and Romney both want to drive up turnout among their core supporters without alienating independents, who decide close races.
Obama will deploy his two chief Romney critics, Vice President Joe Biden and former President Bill Clinton, to states where they can try to narrow Romney's advantage with white working-class voters, including Ohio and Pennsylvania. He will dispatch San Antonio Mayor Julian Castro, the convention keynoter, and Los Angeles Mayor Antonio Villaraigosa to states with many Hispanics, such as Colorado and Nevada.
Michelle Obama will step up her efforts to maintain or expand her husband's advantage with female voters. She and the president will get an assist from Georgetown University law school student Sandra Fluke, who emerged as a leader in the fight over access to contraception and addressed the convention.
Romney is counting on Ryan to validate him with working-class voters in the Midwest, and his wife, Ann, to help convince women that he's on their side.
Obama is imploring voters to give his policies more time to take hold and trying to capitalize on two advantages: Polls find he is well-liked and more apt than Romney to understand people's problems.
In speeches and in ads, Obama and his team will remind voters that the president was raised by a single mother and saddled with student loan debt. They'll argue that the president understands middle class economic struggles because he has lived them, implying that Romney, who grew up wealthy, does not. That was a strong theme of the party's convention.
But for the Romney team, says adviser Kevin Madden, "it's about performance, plain and simple," on the economy and jobs especially.
The Romney campaign came out with 15 ads Friday for eight battleground states.
In Colorado and Virginia, the ads stress defense cuts. In Iowa, where unemployment is relatively low, the message is about the national debt and business regulation.
Obama's team is increasingly confident in the president's prospects in Nevada and Colorado, largely because of his advantage among Hispanics and women, so they see the election probably coming down to Ohio, Florida and Virginia.
Party operatives say Obama appears strongest in Ohio, where the economy is improving and the auto bailout is popular. Virginia remains tight, but Democrats see a path to victory through increased minority registration and last week's state ruling that conservative former Rep. Virgil Goode would appear on Virginia's presidential ballot. The president's aides say Goode could take a percentage point or two of support away from Romney, which could tip the balance.
It's Florida that makes Democrats most nervous. Their troubles in the state, especially with its Jewish voters, only increased during the Democratic convention. The party scrambled to reinstate words in its platform recognizing Jerusalem as Israel's capital after the omission drew criticism from Republicans.
Romney, who is already issuing mail brochures in battleground states, is expected to sponsor mail or radio ads drawing attention to the issue in Broward County and West Palm Beach, heavily Jewish communities in south Florida.
The race also is tight in New Hampshire and Iowa, with both sides campaigning in those states in the last two days.
It seems of particular concern for Obama. He's been to Iowa 10 times this year. Democrats claim it's a sign that he sees Iowa as insurance in case he loses elsewhere.
Republican Iowa Gov. Terry Branstad sees it differently.
"Obama has been back here again and again and again," Branstad said Thursday. "He knows he's in trouble here."
___
Pace reported from Charlotte, N.C. Associated Press writer Brian Bakst contributed from St. Paul, Minn.
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Monday, September 10, 2012
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Want to make international friends and fight crime? Join German FBI ...
View of a logo of Germany's intelligence agency the Bundesnachrichtendienst.(AFP Photo / John Macdougall)
Germany?s equivalent of the FBI has put out a notice inquiring about highly-trained computer professionals who know how to exploit windows, speak different languages, and fight the bad guys. In short, Germany is developing its own spyware.
?Although the Bundeskriminalamt?s (BKA) job offer is not overt, it is neither by any means secret. Germany is seeking to develop its own state brand of spyware in an effort to fight crime and curb terrorism. According to the advert, job applicants must "demonstrate a sound knowledge of C++?have a very good knowledge of low-level programming and the security mechanisms of Windows,? and exhibit a "high degree of creativity.?
Also, if selected, the applicant will be ?tenured?, meaning that he or she can only be fired through a difficult mutual decision, essentially guaranteeing the applicant a long career with the agency.
In keeping with Germany?s equal opportunity laws, female candidates will ?be strongly considered.?
The notice goes further, stating that if selected, the applicants would have the opportunity to form ?international partnerships? where foreign language skills would be required. Whether this is a veiled reference to working with the FBI and CIA is anyone?s guess, but the BKA has already systematically met with its counterparts from 2008-2012 to discuss the issue of shared spying software. Ryan Gallagher writing for Slate.com in April posted a letter from German Secretary of State Ole Schroder to MP Andrej Hunko that detailed the dates and names of the participants of these meetings. The list includes the FBI, Britain, Israel, France, Austria, Switzerland and Belgium among others.
There has been much criticism over the use of government spying practices in Germany over the years, asking what limits can be imposed to prevent unnecessary spying into private lives.
?
?It?s about the bad guys?
?Government-sponsored spyware has definitely been the covert weapon of choice in recent days, as many intelligence agencies have been turning to the software to track individuals and harvest information about them. The complicated software can record your Skype conversations, mine your data, turn on your webcam, take screenshots, and copy your emails.
Only last summer, the Kaspersky Labs internet security firm helped discover the Flame spy virus in computers in the Middle East, sending information to an unknown command-and-control center. Kaspersky and others concluded that the technology was so elaborate that only a government could have sponsored its development and release.
The CIA was thought by many to have been behind the malware, but nothing was ever proved or tracked; flame had a remote ?self-destruct? mechanism that wiped it from several computer systems the moment it was discovered.
Germany has also ventured into the murky legal waters of government spying once already. Outrage soared last year when the first German Trojan (or spyware program) was discovered in use by the country?s government.? The Chaos Computer Club (CCC), a hacker group credited with discovering the software, came to two conclusions. First, that it was full of defects. Second, that it was against German law.
German constitutional privacy laws protect a ?basic right to the confidentiality and integrity of information-technological systems," but even so, the German federal cabinet approved a bill in June 2008 that expands the jurisdiction of the BKA in criminal and terrorist cases.
Under the law the BKA can only use such software to track criminals, obtain information only if an individual?s life is in danger, or if the person being tracked has been deemed suspicious by the German government. Even so, there are loopholes.
Although the law says that the technology cannot be used without the President of the BKA or one of his associates acquiring a warrant from a German judge, the warrant can be circumvented at the BKA?s discretion if the threat of injury or destruction is deemed immediate, according to a report in the German publication Handelsblatt. However, the BKA must still obtain the corresponding warrant within three days of unleashing its spyware.
In its article, Handelsblatt joined with the rest of the Federal Association of German Newspaper Publishers in condemning the spy tactics, saying that ?with all due respect to an improvement in the fight against crime, the newspaper publishers are very concerned about a climate in which policy obviously plays only a minor role.?
Source: http://rt.com/news/germany-fbi-spyware-job-711/
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Sweetwater Bar & Grill: A shining beacon of light in South Florida's ...
Unbeknownst to most of South Florida, a craft cocktail revolution has swept the country over the past decade, elevating mixology to heights not seen since the heady days following the repeal of Prohibition. With rare exceptions, our tourism-driven marketplace has no room for this kind of creativity.
From left: The freshly made Bacon Old Fashion, Skinny Dip and Airdrop cocktails. To the right is a 22-ounce Yeti Imperial Stout. Sweetwater offers something for all tastes.
But since opening in April 2011, Sweetwater Bar & Grill has with little fanfare become the area?s preeminent hidden gem for inventive adult beverages, plus gastropub-style food that?s just as decadent and delicious. The cocktails are indeed outstanding, but Sweetwater?s true triumph may be this perfectly timed head-on collision of the craft food and drink movements.
In 2012, being under-the-radar doesn?t necessarily mean a dingy back-alley location in the wrong part of town. Sweetwater is located in plain sight on South Federal Highway in Boynton Beach, but it might as well be a secret unmarked speakeasy. While foodies flocked to Delray Beach?s Atlantic Avenue and West Palm Beach?s Clematis Street, locals in south-central Palm Beach County probably thought they had Sweetwater to themselves.
But despite no advertising and little traditional media attention, word has slowly but surely circulated about the unique dining and imbibing experience awaiting at Sweetwater. We joined the chorus, raving after our initial visits in June and July. But teasing you with just a taste is quite unfair. To truly enjoy this establishment, you have to go for the gusto and sample items from across the menu, as we had the pleasure of doing on multiple occasions this summer.
Review quick links: Decor | Menu | Cocktails | Beer/wine | Food | Pairings | Recap
Following the review, we get to know Sean Inglehart, the 27-year-old wunderkind behind the bar who has created an inspired cocktail menu you won?t find anywhere else in South Florida. Then, browse our gallery of more than 50 pictures we managed to snap between sips and bites.
Jump to: Interview | Photo gallery
THE SPACE: This is not your great-grandfather?s speakeasy
You can?t miss Las Ventanas, a 15-acre residential development at Woolbright Road and Federal Highway that opened in 2009. The mixed-use luxury apartment and retail complex replaced a historic, sprawling lumber yard.
The rear entrance to Sweetwater Bar & Grill with empty storefronts on either side and apartments above.
Las Ventanas contains not only nearly 500 apartments and townhouses, but also retail space designed for restaurants, shops, and professional offices along with a dedicated public parking garage. We can?t speak to the occupancy rate of the apartments, but many of the storefronts facing Federal Highway, including the two abutting Sweetwater Bar & Grill, appear to have never been rented.
This may soon change (see the update at the end of this post), but the lack of activity surrounding Sweetwater has only added to its off-the-beaten-path aura. When you arrive, it?s as if you?ve discovered the lone survivor of a nuclear nightlife holocaust. Not a bad scenario, come to think of it.
The front entrance straddles busy Federal Highway and also contains the obligatory outdoor seating for smokers and in the future perhaps a few pups and their owners (Boynton Beach recently approved dogs at outdoor areas of restaurants). A few Tiki torches add to the ambiance, though it?s hard to ignore the nearby traffic.
Most patrons probably enter from the parking garage in the rear, however, and the nondescript portal belies the unique environment you?re about to experience. Passing the restrooms containing their own distinctive vintage decor (you gotta love the framed Bettie Page photos in the men?s room), you traverse a short hallway that empties into the main dining and drinking space with its high ceilings and exposed brick walls. Customers can choose from a mix of comfy bar seats, low leather chairs and sofas, high tables, and more traditional table seating along the right wall. The kitchen and bar dominate the left side of the room.
Minus the touch-screen, Sweetwater's bar is reminiscent of a early 20th century speakeasy.
Care was taken by Inglehart and owner Clint Reed to present the perfect vibe in the small space that probably holds no more than a hundred on a busy night. Hardwood floors: Check. Chandeliers: Check. Open kitchen and large bar: Check and check. It could easily fit into a trendy strip of gastropubs in New York City or San Francisco.
Sweetwater is an immersive experience. Instead of whisking you away to a tropical paradise or an authentic old-world locale, however, Sweetwater transports you to some nebulous time and place. It seamlessly combines the charm of an early 20th century speakeasy, the grit of a mid 20th century blues bar, and the laid-back comfort of a late 20th century hipster lounge.
Chill out on a cozy couch or chair, and enjoy the very dark and vintage vibe. The lighting is appropriately dim, and the small dining room feels immediately comfortable. A great selection of blues and classic rock sets the mood throughout most evenings. Only once, late on a Saturday, did we notice the tunes veer into some less-appropriate Southern rock territory. But we realize that sometimes you gotta please the locals.
On select weekend evenings, Mike ?Jetsetter? Jones will crank up the energy level slightly with his special ?swankadelic? DJ parties. But don?t worry, Jones tastefully weaves a creative mix of ?retro-active? tunes into the room, never blasting diners out of their seats. His eclectic playlist ranges from classic punk to surf and garage rock, plus everything in between. Check Sweetwater?s Facebook page for upcoming events. Coincidentally, Jones is the former owner of a similarly hip, retro-inspired bar and restaurant (Lake Worth?s Jetsetter Lounge, circa 2005-2007) that unfortunately hit the scene perhaps too soon to reap the benefits of the current craft food and drink revival.
Sean Inglehart pours a Fudgepacker, a unique cocktail containing English chocolate walnut fudge-infused Johnny Walker Red Label whiskey.
The only bad vibes were the result of the unfortunate flat-screen televisions showing sports programming, the anathema of the modern casual restaurant. Business is business, and we understand the need for this despised device to amuse punters on weekend afternoons, but perhaps classic black-and-white or underground films could be shown in the evening.
We?d recommend starting and ending your visit with a front-row seat at the inviting bar that abuts the northern wall of the restaurant. This is the stage for Inglehart and Vince Agro to display their mixology techniques. Thankfully, you won?t see any knuckleheaded ?flair bartending? tricks. Rather, watch these craftsmen meticulously prepare cocktails the way every bartender should.
Their selection of original concoctions is ever-evolving and changes often. Seasonal fruits and vegetables often drive the menu, as do limited-edition barrel-aged cocktails. And they?re always eager to make an influential classic such as an Aviation or Sazerac. On top of this, Sweetwater boasts extensive lists of both craft beer and vino that put many beer and wine bars to shame.
But you?re missing half the fun if you don?t take a seat and sample some of the small (and large) bites that make up a menu that goes perfectly with the creative beverage list. Even more so than the drinks, the food is ever-changing and features daily and weekly specials geared toward whatever fresh and tasty ingredients are on the market.
THE MENU: Get ready for a trip on the wild side
The Prohibition-era theme carries through to the menu.
Whether you?re starting off with cocktails or diving right into dinner, your first order of business is to tackle the menu. Though some of the terminology may seem complex, it?s actually a very concise and well-organized guide. And the bartenders and servers will be happy to explain the nuances of specific items.
The old-school speakeasy style is carried though in much detail on the menu, imagined by Inglehart, a former graphic designer. The individual pages are held together in a brown pressboard classification folder, which gives the illusion that you?re leafing through the mixologist and chef?s personal notes. But it also serves the useful purpose of allowing for constant updating of various sections. Therefore, please note that the menus referenced below likely have been updated since this review.
The menu?s traditional design and presentation immediately recall a bygone era. An article extols the virtues of craft cocktails, and the entire package encourages exploration. Also, be sure to check out the blackboard on the wall touting ?Things We Love.? This list of daily favorites is designed to whet your appetite and suggest items from throughout the menu.
COCKTAILS: The craft of mixology taken to a new level
The liquor and cocktail menus are a boozehound?s dream. Separate pages are dedicated to the bar?s vast collection of gins (including Jenever and Old Tom); rhum; tequila and mezcal; Scotch and Irish whiskey; plus bourbons, ryes and corn whiskeys.
Inglehart estimated the bar stocks 110 whiskeys, 50 rums, 50 tequilas, and 40 gins. If you?re a connoisseur of any of these, you?re sure to find some excellent and obscure choices.
The Skinny Dip features aged rum, tawny port, fresh ginger, Angostura bitters, and kaffir lime syrup.
Delve deeper into each of the above liquors for more delineation. For example, the rum menu is divided into Caribbean and Central/South America sections. The menu also includes amusing historical quotes and facts about each booze.
But any bar can boast an impressive bottle list. It?s Sweetwater?s signature cocktails that set it apart ? far apart- from the rest of the pack. The summer menu listed more than 20 distinctive drinks, many with provocative names, with an equal emphasis on those four base liquors.
We sampled 14 of these, plus two that weren?t listed on the menu, and can attest to the wide variety of choices available. From a spicy tequila drink, to a sweet rum drunk, to a strong whiskey drink, there?s something for everyone?s tastes.
The cocktails are prepared with a dizzying array of bitters and homemade syrups, fresh fruit and herbs, specialty liqueurs, and more. Small whiskey barrels behind the bar contain special aged cocktails (Manhattans, daiquiris) that have been left to ferment for at least 30 days.
Your drink is prepared with much care, no matter how busy the bar becomes. But I never noticed a lag in service, often receiving my cocktails much faster than I expected. Inglehart and Agro never miss a beat, using every bar instrument at their disposal, including a traditional wooden swizzle stick made from a tree branch.
You?ll also notice something special about the ice. Rather than regular cubes or jagged crushed ice, you?re more likely to find one giant block or small pebbles of ice in your glass. Many drinks are shaken and strained into a stemmed cocktail glass. The proper chilling element is chosen to complement the drink.
Also pay attention to the garnish. Many are subtle, but they?re always complementary to the cocktail and often add an extra sensory experience.
* See the summer 2012 menu | Original November 2011 menu
The Papa Double is a daiquiri based on Ernest Hemingway's favorite drink, garnished with two brandied cherries.
Rum cocktails
The Atomic Grog puts a great emphasis on rum and rum drinks, so this is where our attention turned first. And while I wasn?t blown away by the rum drinks, I was impressed with the creativity, complexity and variety of those offered. Papa Double (vintage Bacardi, grapefruit, Luxardo Maraschino, grapefruit bitters) is a barrel-aged daiquiri inspired by Ernest Hemingway?s favorite drink in 1930s era Cuba. Inglehart told me later that after two weeks in the barrel ?it was horrible. But after six weeks, it really starts taking in the charred oak.? The grapefruit and bitters dominate this smooth yet exotic drink?s distinctive flavor profile. And the brandied cherries are a great touch, almost like alcoholic candy.
Perhaps the best rum drink on the menu was the Skinny Dip (Dancing Pines Cask barrel aged rum, 10-year-old tawny port, fresh ginger, Angostura bitters, kaffir lime syrup). The fresh ginger is the star of this sweet and spicy winner, but all the flavors shine through. This very well-crafted drink is perfectly presented in an old-fashioned glass with one of those block cubes and a garnish of ginger candy and lime peel. This is one of the drinks Inglehart is most proud of, and it features one of his favorite ingredients (tawny port), which works very well with the rum. The syrup features both kaffir limes and kaffir vodka, making good use of a bottle that was gathering dust behind the bar. (?Might as well use it,? Inglehart laughed, ?Nobody will drink it.?) He continued: ?It?s one of those drinks where the original recipe was good, but it keeps getting better and better. I?ve used real ginger juice, but now I use minced ginger.?
The Airdrop is a complex rum drink that's sweet, but not cloyingly so.
The Morphine Drip (Don Q light rum, black strap rum, fresh orange, fresh pineapple, Coco Lopez, fresh nutmeg) is Inglehart?s take on a tropical drink staple, the Painkiller. The distinctive blackstrap dominates this very creamy and complex showcase for the rums. Meanwhile, The Airdrop (Dancing Pines Cask barrel aged rum, Luxardo Maraschino, Aperol, house-made grenadine, fresh lime) is fruity and intense, a well-crafted classic-oriented cocktail. It also featured a swanky garnish featuring an intoxicating brandied cherry. Hotel Delray (Dancing Pines Cask barrel aged rum, Punt e Mes, Bittermens Tiki Bitters) is Inglehart?s take on a rum Manhattan. As such, it?s very much a small sipping drink that showcases the rum and vermouth. Inglehart is partial to Dancing Pines, a small-batch artisan distillery in Colorado that also produces whiskey, brandy and gin. The aged cask rum is featured in three of Sweetwater?s five rum drinks.
Tequila cocktails
Tequila is hot right now, and some of Sweetwater?s most popular drinks come from south of the border. Several have been on the menu since the restaurant?s November 2011 launch. But rather than the same old margaritas, Sweetwater offers its own twisted take on tequila cocktails.
Several of the tequila drinks are enhanced by fresh, fragrant herbs. The Spanish Inquisition (right) features sage while the Rosarita is garnished with rosemary.
If you like it hot and spicy, go straight for the Mexican Cockfight (Espolon Blanco tequila, Del Maguey mezcal, house grenadine, crushed black peppercorn, fresh lime, agave nectar, dash of Tabasco). The grenadine and lime perfectly offset the fiery spices, creating an addictive concoction that?s both extremely chilled but warming at the same time. But wimps beware: You can feel the burn in the bottom of your throat, but in a good way.
The Spanish Inquisition (reposado tequila, Cuarenta Y Tres, sage, lime, red pepper flakes) is not quite as fiery, but every bit as tasty. The red pepper still has punch, but the sage balances the heat. ?It tastes like the desert,? someone in our party commented.
For those who prefer even less heat, there?s the more accessible Rosarita (Espolon Reposado tequila, Grand Marnier, rosemary, house-made tamarind syrup, fresh lime). It?s sweet and very well balanced, featuring a unique flavor from the tamarind. The fragrant rosemary tickles your nose and adds another layer of enjoyment.
Whiskey cocktails
Farm-fresh chocolate mint floats in the glass, adding to the Fudgepacker's elegance.
What sets Sweetwater?s whiskey drinks apart, besides the creativity, is the various house-infused bourbons. A perfect example is the Fudgepacker (English chocolate walnut fudge-infused Johnny Walker Red Label, Yellow Chartreuse, Drambuie, fresh lime, chocolate mint), a collaboration between the bartenders and proprietor. Agro came up with the mix of liquors, Inglehart contributed the infusion, and owner Clint Reed named it. I love the elaborate mint garnish, which provides an intoxicating aroma that sets the stage for the sweet yet perfectly balanced cocktail you?re about to enjoy. The chocolate Scotch mixes perfectly with the herbal Yellow Chartreuse. And look closely for small bits of chocolate mint floating in the drink. This is one of those obscure ingredients that Sweetwater uses, setting it apart from almost every other South Florida cocktail bar.
The Bacon Old Fashion (bacon-infused Temptation Bourbon, grade B maple syrup, Bitter Truth Jerry Thomas Bitters, Peychaud?s Bitters, orange zest) is another complex, well-balanced creation. You immediately taste the spice and smoke, then on subsequent sips begin to enjoy the sweet maple and fruity orange notes. The large orange rind garnish provides the perfect aroma.
If swine in your cocktail is not your bag, definitely try the Pralinato (pecan-infused Temptation Bourbon, house-made figcello, Aztec Chocolate Bitters, Black Walnut Bitters). Extremely inventive, this exotic treat is my kind of whiskey cocktail: sweet, spicy and full of bold flavors.
If you seek something a little more on the mild side, try the Whiskey Ultimatum (Buffalo Trace Bourbon, B&B liqueur, fresh lemon, strawberry rhubarb jam, Bittermens Boston Bitters). It still has a bite, but the sweetness of the jam provides a nice counterpoint to the slight heat of this smooth whiskey.
Bartender Sean Inglehart combines his mix of infused gin, elderflower liqueur and fresh lemon with a premium tonic water to create Death & Taxes.
Gin cocktails
Thai Holiday (Corsair Gin, kaffir lime, basil, King?s Ginger liqueur, topped with ginger beer) is light and refreshing, a gin and ginger tour de force. Lime notes lurk in the background along with a little bitterness from the ginger beer. It?s a bit watered-down for my taste, but this is a good drink for ginger lovers, newcomers to cocktails, or vodka drinkers looking for something less intense.
The ominous sounding Death & Taxes (Rooibos tea-infused Beefeater Gin, St. Germain Elderflower Liqueur, fresh lemon, Fever-Tree Tonic Water) was another refreshing tall cocktail ? basically an exotic and upscale gin-and-tonic. Packing loads of flavor, this is another great introduction to gin cocktails. The Elderflower flavor shines through, and the infusion of the South African tea in the gin is another one of those inventive touches.
Seeking a more classic gin drink, I was treated to Gins & Needles, an off-menu concoction featuring Uncle Val?s Botanical Gin, Campari, lime juice and fresh sage. Uncle Val?s is a mild gin that blends very well with the citrus and sage to create a fresh and fragrant cocktail that still packs a punch. Look for this on an upcoming menu.
Inglehart also wowed me with a cocktail from one of his previous menus that combines both gin and whiskey. Oregon Trail (Buffalo Trace Whiskey, Old Tom Gin, Cynar, fig jam) is a great, eclectic concoction that tantalizes the taste buds. The flavors hit you in waves. The whiskey and fig come first, followed by the gin and Cynar (an Italian bitter liqueur). Inglehart said his personal taste leans toward gin and whiskey, and this drink is the perfect mashup of those liquors.
BEER & WINE: More ways to get crafty with alcohol
If hard liquor is not your thing, there are plenty of other options. There are detailed beer and wine menus to explore, with that usual emphasis on craft and boutique brands.
The focus on cocktails at Sweetwater often obscures the fact that it?s one of the best craft beer bars in the area. There are taps featuring selections you can?t find anywhere else, and the restaurant has a beer specialist who focuses on brews from nearby labels as well as renowned national micro breweries.
Tripel Karmeliet is a strong Belgian brew with a complex spicy and fruity taste.
Have a favorite type of brew? Select from among IPAs, ales, wheats, stouts and porters, tripels and quads, or pilsners. Like the food and cocktails, the menu changes frequently, luring back fans of hops again and again.
Kwak (8.4 percent ABV), a strong pale ale from Belgium, was very smooth and not too bitter. Fans of the trendy Yuengling would love this more upscale brew with lots of malt, spice and fruit flavors. Another outstanding Belgian brew was Tripel Karmeliet (8.4 percent ABV). It was almost like a cocktail with its intense burst of citrus and clove flavors.
Hearty beer lovers will want to try one of the oversized bottles, such as the Yeti Imperial Stout (9.50 percent ABV), a 22-ounce ounce monster from Colorado. This dark chocolate, oak-aged brew is clean and strong, and very drinkable with its sharp espresso notes. It?s not too bitter or overtly heavy. And the giant bottle is served in a nifty metal ice bucket to keep it cold. The dark beer lover in our party followed up the Yeti with a Moo-Hoo (6 percent ABV) milk stout from Georgia.
The wine selections are just as vast, though we have not explored it yet in any depth. Mrs. Hurricane is partial to Jim Jim the Underdog, a shiraz from Australia. Highly recommended.
* April 24, 2012, beer menu (current through August 2012) | Wine menu
FOOD: Full of fun, freshness and flavor
The food at Sweetwater is best enjoyed tapas style, though there are also ?big plate? options like steak or chops for those who prefer a more traditional dining experience. During our visits, we concentrated on various small plates so we could bounce around the menu with reckless abandon, much as you?re encouraged to do with the cocktails.
The Brick House Hummus was a healthy start to the decadence that was to follow.
The ?First Plates? and ?Second Plates? options remain relatively stable, but keep an eye on the ?Menu Specials.? These five revolving dishes could include everything from Fig Flatbread to Butternut Squash Ravioli to Southern Ribeye. It?s not a huge selection overall, but the emphasis is on fresh, quality ingredients.
Among the first starters we tasted, I enjoyed a surprisingly flavorful beer-battered octopus from the specials menu. Mrs. Hurricane raved about the Brick House Hummus (tahini, chickpeas, market veggies, pita bread) from the first plates menu. The hummus was surprisingly good, inviting more orders on return visits. Another tasty option for vegetarians is the Spinach Salad (radicchio, Granny Smith apples, candied pecans, Gorgonzola cheese and apple vinaigrette). It was well-constructed, rich and full of flavor, with the apples and candied pecans giving it a vibrant sweetness to complement the greens and Gorgonzola.
The Spinach Artichoke Dip (asiago cheese and crispy french baguette) was elevated by an outstanding bread. The dip was solid, but the baguette was both soft and crunchy and the unquestioned star of this dish. The Sweetwater Wings (lightly dusted, spiced and fried, tossed in hot or mild honey-garlic sauce, served with Gorgonzola cream and celery) did not live up to expectations, though they were perfectly cooked and had just the right touch of spice. Not as creative as other dishes, this is a decent middle-of-the-road option.
The Bistro Burgers: A trio of Certified Angus Beef sliders with hand-cut fries.
Another bar standard, the slider, is given the usual Sweetwater treatment. The Bistro Burgers (three Certified Angus Beef sliders, Black Diamond Aged Cheddar cheese, lettuce, shallots, tomato and sweet pickle aioli, with hand-cut fries) tasted as clean and fresh as any patty from one of those trendy burger joints. The onion, tomato and tasty aioli were just icing on the cake.
The one dish we came back to again and again was Sweetwater?s version of Korean tacos. First, it was the additively good Korean BBQ Tacos (house-made Korean hoisen sauce, Asian slaw), a sweet and crunchy treat presented beautifully in crispy flour tortillas. Later, it was the Seoul Pulled Pork Tacos (house-made Korean BBQ sauce, Asian cabbage mix, Granny Smith apple salsa, wonton noodle shell), with a spicy element perfectly balancing the sweetness.
My order of Local Red Snapper Tacos (island slaw, pico de gallo, queso fresco and cilantro sauce) was extremely juicy (though perhaps a bit too much; it left a big puddle on my plate) with lots of slaw and sauce. But the fish was top-notch, extremely fresh and cooked perfectly. Another dish with more than a nod to a Latin influence was the special Mojito Shrimp Ceviche (mint, cucumbers, peppers, cilantro, oranges served with tostones). It was clean and refreshing, the mint giving it just the right kick.
The Korean BBQ Tacos and Margherita Flatbread were perfect for sharing.
Flatbreads are another Sweetwater staple. Margherita Flatbread (house pomodoro sauce, fresh mozzarella, basil, balsamic reduction) featured great classic flavors and big chunks of tasty mozzarella and fresh tomatoes. The balsamic reduction drizzle added flavor and panache. We also loved the rustic presentation on a butcher block. One of the specials in July was the BLT Flatbread (crystallized peppercorn bacon, romaine, heirloom tomatoes, roasted garlic aioli), a decadent dish that indeed tasted ? and smelled ? exactly like a BLT. But with its big chunks of bacon and diced tomatoes on a crispy flatbread elevated to new heights by the aioli, this was unlike any BLT I?d ever had.
Another special dish featured in July was the SxSW Duck Quesadilla (black beans, corn, pico de gallo, cheddar cheese with a pepper jack queso dip). These impeccably cooked quesadillas proved to be the perfect vehicle to showcase the duck: Crispy perfection on the outside, savory in the middle. The dip added another layer of flavor, though it would have been just as good without it.
There are no regular desserts listed on the menu, but be sure to ask your server about that day?s offerings. We were blown away by the Tempura Brownie a la Mode, served with vanilla ice cream and other goodies. Very rich, very decadent, and the perfect finale to a night at Sweetwater.
Like the bartenders, the chefs know their craft and perform with flair and ingenuity.
* See the full July 20, 2012, menu | July 28, 2012, specials | Original November 2011 menu
PAIRINGS: Food and drink unions limited only by your imagination
The food and beverages at Sweetwater are great on their own, but when you start exploring the idea of pairings, it opens up a world of possibilities. Wine and beer drinkers have known this for ages, but matching cocktails with food is a new development in the culinary world.
If you're going to drink a Morphine Drip with a Tempura Brownie Ala Mode, be sure to bring your insulin!
At Sweetwater, you could even go so far as to say that the food is designed to complement the drinks. Once you?ve wrapped your head around the concept, it?s easy to figure out some complementary combinations. Others are happy accidents.
Our Tempura-Fried Brownie a la Mode dessert arrived in tandem with the equally decadent Morphine Drip, creating a diabetic?s nightmare but also one hell of a dessert experience. The Fudgepacker is highly recommended as a dessert drink, either by itself or with something equally rich and chocolatey.
Another over-the-top flavor explosion was the teaming of the Skinny Dip and Korean BBQ Tacos. Both were sweet, spicy, exotic and extremely satisfying. I combined the fresh and clean Local Red Snapper Tacos with the spicy Mexican Cockfight, to great effect. All the tequila drinks would have paired well with the Mojito Shrimp Ceviche. And I enjoyed the fresh fruit notes of the Whiskey Ultamatum in tandem with the sweet, nutty Spinach Salad.
Beer lovers may want to pair their favorite brew with one of the tangy flatbreads or beef entrees. I prefer Belgian ales, so I ordered Kwak with the BLT Flatbread, and Karmeliet with the Bistro Burgers. The beer and wine pairing options are limitless.
RECAP: Inventing a new food and drink experience for South Florida
Sweetwater is unlike any other bar and grill in the area, focusing on imaginative food and drinks that make use of fresh, farm-to-table ingredients. The precise use of fresh herbs in the cocktails is far ahead of the competition.
The Oregon Trail includes both gin and whiskey, plus fig jam and Cynar, an Italian bitter liqueur similar to Campari.
This is cocktail heaven for those interested in both the history of the craft and the recent revival that puts an emphasis on traditional flavors as well as creativity. Sweetwater?s team of Inglehart and Agro perfectly complement each other. Inglehart is the progressive mad scientist who creates most of the new concoctions, while Agro is a classic cocktail guru behind drinks such as the Bacon Old Fashion.
Inglehart likes using farm-fresh ingredients and making infusions with juices, fresh produce and herbs. Agro has more of a traditional approach with different liqueurs and liquors. ?We are a good team,? Inglehart says, ?because we blend the cocktail past with the culinary present.?
And while many bars with an outstanding cocktail program would give the food the short end of the stick, not so at Sweetwater. Imbibers and non-drinkers alike can enjoy the wide range of flavors and eclectic choices on the revolving food menu. Whether you?re stopping in for a small bite or a full-blown dinner party, Sweetwater has something for everyone.
IN DEPTH: Cocktail phenom rises fast with ambition, dedication to craft
Sean Inglehart has made a quick ascension as a mixologist, which is not surprising considering his inventiveness and clear vision for Sweetwater Bar & Grill.
But what?s more surprising is his relatively young age. When Dale DeGroff?s influential The Craft of the Cocktail was published in 2002, the now 27-year-old Inglehart was still a South Florida teenager years away from legal drinking age.
Sean Inglehart starts assembling the Hotel Delray with Dancing Pines Cask barrel aged rum.
But Inglehart has accelerated his bartending education in recent years. He grew up in South Florida, but learned the finer points of the craft while traveling to more cocktail-friendly locales. Sweetwater is the culmination of his studies.
Inglehart?s first creative outlet was graphic design, but he soon lost interest in that career track and applied his artistic talents to cocktails. Eventually, this would lead him to the scene surrounding the revival of Prohibition-era speakeasies. ?I always liked the 1920s and ?30s and the blues, plus classic rock,? he said. ?And I like drinking,? he adds with a chuckle. He still dabbles in design with the Sweetwater menu and other projects.
He learned his basic bar chops at the now-closed Falcon House in Delray Beach, where he worked for about four years under his mentors, original proprietors Tim Baur and Ted Keer. ?They taught me if I wanted to be serious about the industry to dive in head-first, to learn how whiskey is made, the difference between Scotch and bourbon,? Inglehart said. ?They gave me the road and I drove hard and fast down it, haven?t stopped since.?
But with his knowledge of history and ability to apply it to a modern bar, it?s hard to believe he?s been making craft cocktails for only three years. Inglehart continued to study during trips to cocktail hotbeds such as New York City, San Francisco, Chicago and Portland. He also buried himself in books and the Internet?s many blogs and resources. His favorite classic cocktails are the Sazerac, Aviation, and Corpse Reviver.
He had an epiphany in the summer of 2010, when he and partner Clint Reed were on one of their fact-finding missions to New York City before opening Sweetwater. ?It was a three-day event of more than 30 bars, to do some R&D for Sweetwater?s design and concept,? he recalls. ?Of course, I did my homework before we even landed and the first night we hit Death + Company in the East Village. I walked in there a bartender and I walked out, well inebriated ? as well as ruined, in the best way possible. I saw the other side of what this industry could offer, and I didn?t want a taste, I wanted it all. I told myself that night I was ashamed to be a drink-slinger or a vodka jockey, and the transformation began into what you experience today at Sweetwater.?
A closer view behind the bar at Sweetwater.
Inglehart continues: ?I?ve always been creative and had a passion for cooking and flavors. I just didn?t know how to express it until that pinnacle moment.? (He added a hearty thanks to Death + Company bartender Jaqauin Simo.) ?From that point on,? he said, ?I?ve done three to four trips a year to major cities ? tasting, eating, absorbing everything.?
One of the hallmarks of a great modern speakeasy is the wide assortment of bitters, a crucial ingredient in any well-balanced cocktail. And Sweetwater is no exception, with more than 50 varieties in the bar?s ever-growing collection. ?Every time I place an order, I always seem to add another bitters,? Inglehart said, pointing to the recent explosion of new brands. ?There wasn?t even half as many five years ago. It?s become crazy.?
His favorites come from Fee Brothers, The Bitter Truth, and Bittermens. All have different takes on the same flavors ? some are more bitter, some are more fruit-forward. And Inglehart knows from experience which company makes which variation. And, of course, there?s always the classic Angostura. ?You can?t go wrong with that,? he said. Inglehart recommends online site The Meadow as a great resource.
?We?ve made them before,? Inglehart said, ?but it?s a time-consuming thing and there are just so many bitters companies out there that you can find any flavor you want. There are four different kinds of grapefruit bitters.? House-made bitters takes a lot of time to perfect, he said, making it too time-consuming for Sweetwater. But he added that it?s a great project for home bartenders. ?The best way to do it is make all your tinctures,? he instructs. ?Take your cardamom and make an alcoholic tincture out of that. Take Gentian root and make a tincture out of that. Make one out of anise. Then take the individual tinctures and play around with them, rather than doing an infusion of all the different herbs. If it?s not right, you would need to start from scratch.?
Baby Hudson whiskey barrels are used to make aged cocktails.
So what?s the next cocktail adventure? Inglehart said that perhaps the only style he hasn?t mastered is beer cocktails. ?I just can?t get my head around it,? he said, adding that he?s trying to come up with something since they?re trendy right now.
Make that trendy in a good way, as opposed to what?s going on in the beverage industry with the explosion of cheap and poor-quality products, flavored vodkas, and pre-mixed cocktails that are heavily marketed to the uninitiated. The whole trend sticks in Inglehart?s craw.
?People are going to buy into it,? he said. ?Look at Patron. It?s a terrible tequila. Honestly, it?s like water. Patron is for people who want to drink tequila but don?t like tequila. We refuse to carry it. We refuse to carry Grey Goose. These major labels have really just taken advantage of people via marketing.?
Sweetwater carries just a handful of premium vodkas, such as Titos (?a great American vodka,? Inglehart says). And the bar has featured a few specialty drinks, such as Green Eggs & Yam (a twisted vodka cocktail that was on a previous menu). But, Inglehart said, ?we don?t want to push that. Every other bar has, like, 20 different kinds of flavored vodkas, like whipped cream vodka. It?s getting out of control. We?re fighting so hard against it.?
Rum companies are trying to catch up to vodka in sales and popularity, so they?re following suit, unfortunately. ?Bacardi is what it is. It?s been around forever. It?s a solid white rum. But there are so many better rums,? he said, mentioning Flor de Ca?a and Don Q. Regarding the potential of a post-Castro Cuba and the availability of Havana Club rum, Inglehart says: ?I want that to happen, yet I don?t want that to happen. It?s kind of special the way it is. You can go there, there are ways to get it.?
Sean Inglehart will go to any length to make you a craft cocktail.
An American company might ruin it, we wholeheartedly agree. Just as they seem to be attempting to do with their insipid flavored liquors and pre-mixed cocktails. It?s like the 1960s and ?70s all over again, and the dumbing-down of the cocktail culture.
But if dedicated mixologists such as Inglehart have anything to do with it, we won?t degenerate into a vast cocktail wasteland again. ?We want to re-educate people that gin is like a flavored vodka,? he said. When someone orders a vodka drink, he encourages them to try gin instead. ?It mixes so well,? he said.
And Reed and Inglehart aren?t content to rest on their laurels at Sweetwater. They have plans to expand into one of the neighboring spaces with a different concept featuring food and a focus on whiskey. ?It will be a New Orleans style decor with Southern table fare,? Inglehart said.
This could spell the end of the sleepy atmosphere at Las Ventanas. Other restaurateurs are joining the party. A European-style tavern called Biergarten is expected to open soon several doors to the north of Sweetwater, and a coffee/beer/wine bar is also in the works. Who needs Atlantic Avenue or Clematis Street?
Sweetwater Bar & Grill is at 1507 S. Federal Highway, Boynton Beach, in the Las Ventanas development. Free parking garage directly behind the bar. Call (561) 509-9277 or e-mail info@Sweetwater33.com.
Official sites: Sweetwater33.com | Facebook
More online reviews
* SoFlaFoodie | The Palm Beach Post | New Times | SoFlo Source
* Boynton?s hot new downtown dining scene
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Sweetwater Bar & Grill photo gallery
Photos by Hurricane Hayward, June-July, 2012
(Click on thumbnails to see larger images or to view as slideshow)
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- The rear entrance to Sweetwater Bar & Grill with empty storefronts on either side and apartments above.
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- Minus the touch-screen, Sweetwater?s bar is reminiscent of a early 20th century speakeasy.
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- Sweetwater features an eclectic selection of liquors. The vintage lighting and brick walls add to the old-school ambiance.
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- On select nights, DJ Mike ?Jetsetter? Jones brings his ?retro-active? party tunes to Sweetwater.
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- Sweetwater?s selection of rums, plus barrels for making aged cocktails.
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- The Prohibition-era theme carries through to the menu.
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- The menu spotlights Sweetwater?s many craft liquors.
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- The summer cocktail menu?s 21 inventive concoctions, from the gin-based Lonsdale to the Pisco-based Aphrodisiac.
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- The Papa Double is a daiquiri based on Ernest Hemingway?s favorite drink, garnished with two brandied cherries.
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- The Skinny Dip features aged rum, tawny port, fresh ginger, Angostura bitters, and kaffir lime syrup.
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- One large ice cube is used in the Skinny Dip and other cocktails as a better method of keeping drinks cold with minimal dilution.
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- The Morphine Drip is mixologist Sean Inglehart?s version of the Painkiller.
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- The Airdrop is a complex rum drink that?s sweet, but not cloyingly so.
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- Sean Inglehart starts assembling the Hotel Delray with Dancing Pines Cask barrel aged rum.
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- After shaking the rum and other ingredients with small ice pebbles, Inglehart pours the drink into an old-fashioned glass with a large cube.
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- The garnished Hotel Delray, Inglehart?s version of a rum Manhattan.
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- The Mexican Cockfight features both tequila and mezcal, plus scorching heat from crushed black peppercorn and Tabasco. But it?s still a sweet and coolly refreshing drink.
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- Several of the tequila drinks are enhanced by fresh, fragrant herbs. The Spanish Inquisition (right) features sage while the Rosarita is garnished with rosemary.
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- Sean Inglehart pours a Fudgepacker, a unique cocktail containing English chocolate walnut fudge-infused Johnny Walker Red Label whiskey.
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- Inglehart adds the Fudgepacker?s mint garnish.
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- The Fudgepacker is pleasing to the eye and the senses.
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- Farm-fresh chocolate mint floats in the glass, adding to the Fudgepacker?s elegance.
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- From left: The freshly made Bacon Old Fashion, Skinny Dip and Airdrop cocktails. To the right is a 22-ounce Yeti Imperial Stout. Sweetwater offers something for all tastes.
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- The rum-based Airdrop also features Maraschino liqueur and Aperol, a bittersweet Italian aperitif.
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- The Pralinato is a unique cocktail made with pecan-infused Temptation Bourbon and house-made figcello, a smooth liqueur made from black Mission figs.
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- The Whiskey Ultimatum?s garnish matches one of its unusual ingredients, strawberry rhubarb jam.
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- Thai Holiday is a refreshing gin drink made with ginger liqueur and ginger beer.
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- Bartender Sean Inglehart combines his mix of infused gin, elderflower liqueur and fresh lemon with a premium tonic water to create Death & Taxes.
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- Death & Taxes features Beefeater Gin infused with a South African herbal tea made from the leaves of the Rooibos (pronounced ?roy-boss?) bush.
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- Order a Gins & Needles and notice the fresh sage mingling with Uncle Val?s Botanical Gin.
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- Oregon Trail includes both gin and whiskey, plus fig jam and Cynar, an Italian bitter liqueur similar to Campari.
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- Kwak from Belgium is one of many craft beers on Sweetwater?s menu.
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- Tripel Karmeliet is a strong Belgian brew with a complex spicy and fruity taste.
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- Sweetwater?s food menu from July 21, 2012.
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- The menu specials from July 28, 2012.
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- The Brick House Hummus was a healthy start to the decadence that was to follow.
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- The Spinach Salad included radicchio, Granny Smith apples, candied pecans, Gorgonzola cheese and apple vinaigrette.
- http://www.slammie.com/atomicgrog/blog/2012/09/09/sweetwater-bar-grill-a-shining-beacon-of-light-in-south-floridas-food-and-drink-wasteland/
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