Blogs

Soapbox has been updated to the latest version of Drupal, as has the Organic Groups module. If you're using a group on Soapbox, please let us know if you encounter any problems by calling the Helpdesk at 610.330.5501 or help@lafayette.edu

Hosts Courtney Bentley and Ken Newquist talk about how Lafayette's WordPress pilot is going, discuss their upcoming collaboration project that coordinates Moodle usability testing at six colleges, check out Shibboleth at Brown University and install the ink-saving EcoFont. In Help News, they talk about a new plugin for Firefox that makes copying and manipulating HTML tables a snap and announce upcoming hands-on workshops for Office 2007.

Hosts Ken Newquist and Courtney Bentley talk about a bunch of new projects underway for the spring semester, including Moodle usability testing, a WordPress MU pilot, the official launch of Spaces for intercollegiate collaboration.

In Tech News they look at Mars through Google Earth, check out the 2.7 version of WordPress, and discuss the FCC's decision to push back the Digital TV transition to June. Finally, in help news they review the slate of upcoming workshops to help you get acclimated to the new Zimbra email server.

Welcome to the new and improved Soapbox 3.0! The site's got a new theme, been upgraded to the latest and greatest version of Drupal 5.x, and has returned home to its old "soapbox.lafayette.edu" web address (so be sure to update your bookmarks!)

Everything should have come across without a hitch, but please let us know if you encounter any problems by emailing itsblog@lafayette.edu or adding a comment to this post.

Japanese Cuisine is the culture of a nation yet an art that makes sushi just as appealing to the eyes as it is to the taste buds. Over the past decade the emergence of Japanese restaurants throughout our nation’s main cities has opened the eyes of both the general public as well as countless restaurant and food reviews. However, still many people continue to buy into the Western culture theory that our meat should always be cooked and pass up the wonderful opportunity to experience a Japanese meal full of colorful and healthy raw fish.

As I entered a local Japanese restaurant with my dad nearly 5 years ago I was very skeptical about what I was getting myself into. I was usually satisfied with a simple bacon cheese burger and fries when I went out to dinner with my family; however he convinced me it was an experience I needed to have. My dad preached to me that sushi was not only deliciously appetizing but a healthy, fresh meal that would broaden my horizons in a diverse and cultural experience. The atmosphere was lively and a gentile yet upbeat Japanese musical beat was playing in the background. As we sat down at the sushi bar the first obstacle I would face was the appealing but complicated encounter with chop sticks. As a first time sushi eater I would opt to ask the waiter for a fork. The smiling young waitress brought out two steaming hot wet wash clothes for us to cleanse our hands with before I was connected into the Japanese culture. I was lucky to have a front row seat to watch and admire the enjoyment and skills of the chefs, handling the combination of rice and raw fish. Although I was still unsure if I would appreciate the acquired taste, the final product reminded me of a modern piece of bright and vibrant artwork that was the definition of mouth-watering. The menu was literally a foreign language to me, so I left my first experience with this in the hands of my more experienced dad. In the matter of minutes the food was presented in front of us in a presentation like I have never seen before. As the experience was fascinating yet quite overwhelming, I was building up an appetite. I was ready to engage in a plate filled with a rainbow of colors, a sushi roll known as a Dragon Roll. Ironically the creativity of the chef had developed a roll that emulated the looks of an appealing dragon. I was slightly timid entering the first taste but I was truly able to appreciate and enjoy the delight of every bite and instantly I considered this to be one of my favorite types of foods. I gained a respect for these Japanese chefs who I believed created a personal plate of fine art as well as a delicious and filling meal. I came away with this experience with not only a new favorite food, but an inspiration to try new and exciting foods of different cultures around the world.

Ingredients:
1 lb. Tuna Steak (rinsed off)
1 lemon (split in half)
1 red onion (diced)
1 orange pepper (diced)
1 green chile (seeded and diced)
1 bag of multigrain tostidos
1 tablespoons of opil (Olive or vegetable)
4 teaspoon Kosher Salt
4 teaspoon Pepper
1 tablespoon Cilantro

Instructions:
1. Heat a pan to a medium temperature.
2. Add oil.
3. Season the tuna on both sides with 2 teaspoon of kosher salt and 2 teaspoons of pepper.
4. Sear the tune on both sides of 3 to 4 minutes.
5. When the tune is done, let it rest 10 minutes.
6. In a bowl, combine the red onion, orange pepper, 2 teaspoons of kosher salt, and two teaspoons of pepper.
7. Dice the tuna in 3/8 inch think cubes. Place the tuna in the bowl. Squeeze the lemon juice in the bowl. Stir gently.
8. Serve the tuna salsa with multigrain tostidos chips.

On this edition of the ITS Coffee Break hosts Ken Newquist and Courtney Bentley talk about Lafayette's Election Night Broadcast project and ask for ideas about how to improve Moodle, the college's open source learning management system. In Tech News, they look at how video games are being used to encourage reading, check out a new ebook reader for Apple's iPhone and iPod touch, and discuss new research that claims surfing the web is good for your brain. Finally, in Help News they talk about Adobe's Kuler web app for picking color palettes and give a rundown upcoming brown bag lectures.

We have all heard of, and probably tasted, sparkling cider. While there are many manufacturers of sparkling cider, I believe that Martinelli's Gold Medal® is the best. Whether during the holidays, for birthdays, celebrations, other special occasions, or simply on a regular basis, sparkling cider is a delicious treat to indulge in and is always a Nemeth household regular. Yes, I will admit, when I was younger this is what my friends and I would drink on New Year's and during the Christmas season. Now that I am 21 I may step it up a bit with some alcoholic beverages of choice, but I will not soon forget the famous, mouth-watering taste of Martinelli's.

Why is Martinelli's sparkling cider just so tasty? Well, one could argue, the loads of sugar in it. However, one 8 oz. glass of Martinelli's has less sugar than most sodas of the same quantity. But the real reasion is, more naturally, the distinct taste is the result of harvesting the most flavorful apples and varieties near the Monterey Bay region of coastal California south of San Francisco and San Jose. The apples are tree-ripened and hand-picked to perfection. Martinelli's is pasteurized and there are no added preservatives, concentrates, or sweeteners.

During my college career I have become an expert on midnight snacks. Before coming to college , I grew up in a house were the kitchen was closed at certain hour. We would never think of having food after ten. However, once I started college I found myself studying late or talking to my friends very late or just not being able to sleep. I usually have dinner around 6 by midnight I am starving again. I used to refuse to eat after a certain time , but now it is impossible and especially because I have roommate support. We just have to look at each other and we know it is time to go for a trip to Wawa , where I am probably going to get cheese and she is going to get Mac and cheese. At the beginning we would improvise, now we know that we are going to be having a snack at midnight, so we are prepare .We went to the supermarket and we bought things like hummus, guacamole, and fruits, crackers, Tostitos, chocolates or candy. Usually, we have more people joining us, and it is not only a time to eat but it is also time to take a break and talk with my friends about different things that are going on with our lives. I think that even though we could have the same conversation without food, it makes it more special.