Monday, August 26, 2013

FOXNews.com: Google's robo-taxi plan

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Google's robo-taxi plan
Aug 26th 2013, 10:30

With all eyes on Google Glass and the recent launch of the new Nexus 7 causing something of a stir, it's easy to forget that the Mountain View company is also on a journey – albeit a very long one – to launch its self-driving car.

The project returned to the headlines over the weekend when former Wall Street Journal reporter Amir Efrati said in an article that Google is "quietly" going about the development of a "full-fledged self-driving car".

Up to now, Google has been modifying existing vehicles to test its driverless technology while at the same time conducting talks with major car manufacturers with a view to providing self-driving software for their vehicles, so the latest news that it's considering going it alone may come as a surprise to some following the story.

Citing "people familiar with the matter," Efrati said the move by Google to step out by itself is the result of slow-going negotiations with various automakers that have so far failed to make any meaningful progress.

As things apparently stand, the company is now also in talks with auto-components companies – Continental AG and Magna International among them – with the aim of building a car according to Google's specific requirements.

Efrati also mentioned a recent piece in Frankfurter Allgemeine Zeitung that said Google is close to inking a deal with Germany-based Continental, one of the world's largest suppliers of car components.

Robo-taxi?

Perhaps even more interesting is what Google reportedly has planned for these vehicles if they do finally make it to US roads:  a so-called robo-taxi system comprising a fleet of driverless vehicles.

According to Efrati, "Google believes that such systems could potentially reduce the need for people to own cars and reduce accidents." It might also reduce the size of the cab-driving community, but only time will tell on that front.

If and when the service is rolled out, the robo-taxis will probably have a human behind the wheel in the beginning, presumably in case the car's technology flips out or something out of the ordinary happens on the road. Once everything's deemed to be in order and running smoothly, the car would lose the safety 'driver' and go truly robo.

The post Google to build own self-driving car, looking at idea of robo-taxi service, report says appeared first on Digital Trends.

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FOXNews.com: Researchers say you shouldn't wash your chicken

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Researchers say you shouldn't wash your chicken
Aug 26th 2013, 13:43

Julia Child did it and, according to recent studies, so do about 90 percent of people:  rinse their raw birds before cooking. 

The idea is to get rid of bacteria that may cause food-borne illness like salmonella. 

But a food safety researcher at Drexel University wants you to stop -now. 

Jennifer Quinlan, who conducted a study as part of a research project funded by the U.S. Department of Agriculture, says that washing your raw poultry actually increases the chance of spreading the bacteria around the kitchen. 

"It does not get rid of the bacteria, it does not kill the bacteria.  However, there is a chance that it will spray that bacteria called aerosolization," Quinlan said in a video as part of a new public service campaign to stop the practice.

According to Quinlan, as many as 90 percent of people rinse their raw birds. That's not surprising since many recipes actually call for you to wash the chicken and pat dry with paper towels. 

The origin of the practice stems from some who like to wash away the sliminess that can come with commercial packaging. Others wipe the raw birds with vinegar or rub it with lemon.  All these practices are not recommended by the USDA.  Instead, you should make sure you clean your knives, cutting boards and other surfaces  --and don't let raw poultry or its juices touch other foods.

Got more questions about how to handle your raw poultry, check out what else is recommend by the USDA. 

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Sunday, August 25, 2013

FOXNews.com: Biographers say new J.D. Salinger works will be released between 2015 and 2020

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Biographers say new J.D. Salinger works will be released between 2015 and 2020
Aug 25th 2013, 06:35

The authors of a new J.D. Salinger biography are claiming they have cracked one of publishing's greatest mysteries: What "The Catcher in the Rye" novelist was working on during the last half century of his life.

Starting sometime between 2015 and 2020, a series of posthumous Salinger releases are planned, according to "Salinger," co-written by David Shields and Shane Salerno, whose book will be published Sept. 3. The Associated Press obtained an early copy. Salerno's documentary on the author is scheduled to come out Sept. 6.

Providing by far the most detailed report of previously unreleased material, the book's authors cite "two independent and separate sources" who they say have "documented and verified" the information.

The Salinger books would revisit "Catcher" protagonist Holden Caulfield and draw on Salinger's World War II years and his immersion in Eastern religion. The material also would feature new stories about the Glass family of "Franny and Zooey" and other Salinger works.

"Salinger" does not identify a prospective publisher. Spokesman Terry Adams of Little, Brown and Company, which released "Catcher" and Salinger's three other books, did not immediately respond to requests for comment. Salinger's son, Matt Salinger, who helps run the author's literary estate, was not immediately available for comment.

If the books do come out, they may well not be through Little, Brown. In the mid-1990s, Salinger agreed to allow a small, Virginia-based press, Orchises, to issue his novella "Hapworth 16, 1924," which first appeared in The New Yorker in 1965. But after news leaked of the planned publication, Salinger changed his mind and "Hapworth" was cancelled.

No Salinger book came out after the early 1960s, as the author increasingly withdrew from public life. Over the past 50 years, there has been endless and conflicting speculation over what Salinger had been doing during his self-imposed retirement. That Salinger continued to write is well documented. Friends, neighbors and family members all reported that Salinger was writing in his final years and the author himself told The New York Times in 1974 that he wrote daily, although only for himself.

"There is a marvelous peace in not publishing," he said at the time.

But there is no consensus on what he was writing and no physical evidence of what Salinger had reportedly stashed in a safe in his home in Cornish, N.H. The Salinger estate, run partly by Matt Salinger and Salinger's widow Colleen O'Neill, has remained silent on the subject since the author's death in January 2010. The two did not cooperate with Salerno and Shields.

Until now, neither Salerno nor Shields have been defined by their expertise on Salinger. Salerno is a Hollywood screenwriter whose credits include "Armageddon," the Oliver Stone film "Savages" and a planned sequel to James Cameron's blockbuster "Avatar." Shields has written 13 books, including the novel "Dead Languages"; a nonfiction work on pro basketball; and "Reality Hunger," a self-described "manifesto" for modern literature.

Their 700-page Salinger biography has new information well beyond any possible posthumous fiction. Nine years in the making and thoroughly documented, "Salinger" features many rare photographs and letters; unprecedented detail about the author's World War II years and brief first marriage; a revelatory interview with the former teenage girl, Jean Miller, who inspired his classic story "For Esme -- With Love and Squalor"; and an account of how Salinger, who supposedly shunned Hollywood for much of his life, nearly agreed to allow "Esme" to be adapted into a feature film.

"Salinger" both fleshes out and challenges aspects of the author's legend. He is portrayed as deeply traumatized by his war experiences and stunned by his post-"Catcher" fame. But he also comes off as far less reclusive and detached than long believed. He does agree to the occasional interview, even initiating discussion with The New York Times, and appears sensitive to his public image. His affinity for young people is not confined to his books, and Salinger's biographers closely track his history of intense attachments to teens, from Oona O'Neill in the 1940s to Joyce Maynard in the 1970s.

The book is structured as an oral history, featuring new and old interviews, excerpts from newspaper accounts and previous biographies and commentary from Shields and Salerno. Those quoted range from Salinger's children to authors Tom Wolfe and Gore Vidal to Mark David Chapman, who cited "Catcher" as a reason he murdered John Lennon in 1980.

Salerno has been promising to make headlines ever since announcing the biography and film shortly after Salinger's death. Earlier this year, he quickly arranged lucrative deals with the Weinstein Company for a feature film, PBS for TV rights and Simon & Schuster for the book. The filmmaker himself has proved as effective as Salinger at keeping a secret, with only a handful of people even knowing of the project's existence during Salinger's lifetime. Salerno spent some $2 million of his own money and traveled throughout the U.S. and Europe in search of material. He is also adept at revealing secrets, with recent stories by The Associated Press and other media outlets, featuring photographs never previously published.

Salinger never authorized a biography, but several unauthorized books have come out over the past 30 years, notably one by Ian Hamilton. In 1987, Salinger successfully blocked release of Hamilton's "J.D. Salinger: A Writer's Life," citing the use of previously unpublished letters. Hamilton described his legal battle in "Searching for J.D. Salinger," published in 1988.

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Friday, August 23, 2013

FOXNews.com: First Drive: Go-Kart Porsche Pedal Car

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First Drive: Go-Kart Porsche Pedal Car
Aug 23rd 2013, 17:47

Porsche is very excited about its upcoming 918 Spyder plug-in hybrid supercar, and rightly so.

The 875 hp wonder is expected to have incredible acceleration, a top speed of 211 mph and a full electric mode that will allow it to operate without using any fuel at all.

Of course, with a price tag of $845,000 you'd hope it could do some amazing things.

But for about 1,000 times less, you can get a Porsche right now that can match it in at least one of those categories.

The only fuel needed for the new Go-Kart Porsche Pedal Car is available in juice boxes; the single-seat open wheel racer is propelled by the legs of its petite pilote.

Built with all of the attention to detail as one of the company's road cars, the steel-tube frame kart weighs in at a hefty 75 pounds, but that's due to some serious engineering involved in this fun machine.

Most notable is a mid-mounted transfer case that connects the pedals to the rear axle via belt drive, and allows for both coaster braking and reverse. A Big Wheel-style handbrake is also included, unlike the cars Porsche makes for grown-ups these days.

The Go-Kart's composite wheels have center locks just like a 911 GT3 (well, there's one bolt that holds them on,) are shod with pneumatic rubber tires and mounted to what appears to be a double A-arm suspension, but isn't.

The three-spoke sport steering wheel features four buttons which trigger the horn, start-up, gearshift and powerslide noises that are absolutely required of any child-oriented high-performance car.

Plastic fenders, nosecone and number plate painted in Porsche's signature orange, white and silver competition livery help give it a straight from the Le Mans parking lot look.

Unfortunately, the Go-Kart's racing-style bucket seat can only be adjusted for occupants up to five-feet tall and accommodate a maximum weight of 110 pounds, so a test drive for me was out of the question and I had to call in some assistance from my kids.

I won't mention their names, but all you need to know is that the only thing my two sons love more than speed is ice cream, and they'd better get it now.

After spending a fair amount of time driving…me and my wife crazy by playing with the sound effects in the close confines of our apartment, they were ready to hit the road. This required that I drag the rather heavy and large -- about four-foot long – kart down to the sidewalk for them.

It's officially rated by Porsche for five-eight-year-olds, and my average size children of four and six found it a little difficult to get off the line. But with a NASCAR-style push out of the pit box the momentum built quickly.

I'm told the steering was responsive and, needless to say, it corners very flat. In fact the grip from the tires appears to be so strong that you probably need to have the legs of a pre-confession Lance Armstrong to get up enough of a head of steam to pull off a 180 degree turn using the handbrake.

The coaster brakes do stop it on a dime, however, which is good, because you'll need to pick up more than a few of those to buy one.

For those of you who didn't do the math at the beginning of this story, the price for the Go-Kart is $900. Expensive, to be sure, but compared to the $3,000 Ferrari charges for its highest performance pedal car even more of a bargain than the 918 Spider is set to be against the $1.4 million plug-in hybrid LaFerrari when they start pulling into driveways later this year.

That is if the kids don't get there first.

Driving Shoe Test Drive: Porsche Design ELS Formotion Driving

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FOXNews.com: Are the French starting to realize that the US makes great wine?

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Are the French starting to realize that the US makes great wine?
Aug 23rd 2013, 17:11

Araujo Estate Wines, in Calistoga, Calif., is a fabulous cult winery that produces about 2,000 cases of cabernet sauvignon annually.  In July it was announced that it had been sold to the family of French businessman Francois Pinault through their Artemis Group holding company.

This a huge deal. Why?

Because the French are still so hesitant to admit the U.S. is making great wine.  Even after the Paris Wine Tasting of 1976, a.k.a. Judgment of Paris. (Watch Bottle Shock here if you don't know what I'm talking about, to get a pretty good recap of what happened).

In a nutshell, it was a wine competition organized in Paris on May 24, 1976 by Steven Spurrier, a British wine merchant. He gathered famous French judges and carried out two blind tastings: one of Chardonnays and another of reds (Bordeaux wines from France and Cabernet Sauvignon wines from California).   

And shocker! A California wine rated best in each category, which blew the minds of the French because the France was generally regarded as being the foremost producer of the world's best wines.

Still, we didn't get much respect.  Then in 1979, came the famous Opus One -- the result of a wine collaboration between the Robert Mondavi's son Timothy in Oakville, Calif. and Bordeaux's Château Mouton Rothschild winemaker Lucien Sionneau.

But then there wasn't much collaboration after that --until now.

The Araujo Estate, founded 23 years ago, is one of Napa Valley's elite Cabernet Sauvignon producers. The price of the sale to the Artemis Group purchase was not disclosed, but is likely to have been at least $300,000 per acre, says James Molesworth, senior editor at Wine Spectator magazine. The sale included the Eisele Vineyard, 38 acres of vines, the winery and existing stocks.

The good news is that the current Araujo staff—including the winemaking team led by Françoise Peschon—will remain with the estate under its new ownership.

So are the French starting to realize that not only do does the U.S. make great wine, but it's actually a much better place to do business?

One reason why we haven't seen more sales like this is because buying and selling a winery has to pass a lot of rules in France, says Molesworth.  He says that Francois Pinault had the cash flow to bypass those stringent rules, not everyone does.

So will we see more of this?  I say yes. Our wine is that good.

What do you think?

Cent' Anni.

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FOXNews.com: Bite-sized 'Bantam' bagel balls for breakfast eaters on the go

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Bite-sized 'Bantam' bagel balls for breakfast eaters on the go
Aug 23rd 2013, 18:11

Dunkin Donuts thrilled breakfast lovers when they shrunk their signature treat into a bite-sized "Munchkin," but there has never been a bite-sized bagel equivalent -- until now.

Bantam Bagels wants to "change the way you bagel". Its "Bantams" are golf ball-sized bagels filled with a variety of fresh ingredients, from cream cheese to peanut butter and jelly.

"It's similar in terms of size to a Dunkin Donuts Munchkin," explained Bantam Bagels co-owner Nick Oleksak, who started the company with his wife, Elyse. "It is made in the old fashioned New York City bagel style: all fresh ingredients, boiled, baked and then they're filled."

Bantams will be available at their New York City shop, which is slated to open in late August.

"We're taking something that's indulgent, exciting and delicious and we're providing it in an accessible version without compromising whatsoever on the taste," Elyse told Fox News' Adam Housley on FoxNews.com Live. 

"You can just toss them in your mouth, which is good -- and bad, calorie-wise," said Housley.

"If you're watching your calories you can have just one and have the satisfaction of eating a delicious bagel," answered Elyse. "If you're not watching your calories ... you can have a bunch and have lots of different flavors."

Speaking of flavors, Bantams run the gamut from sweet to savory, with everything from the "Box Lunch," a plain bagel topped with crushed peanuts and filled with peanut butter and strawberry jam, to the "Hot Pretzel," a pretzel bagel topped with sea salt and filled with mustard and sharp cheddar cream cheese.

Read more about Bantams and explore the menu here, and watch the full interview in the video above.

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FOXNews.com: How the Harvey Wallbanger nearly killed the craft of cocktail making

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How the Harvey Wallbanger nearly killed the craft of cocktail making
Aug 23rd 2013, 15:34

Remember that drink the Harvey Wallbanger?

A mix of vodka, orange juice and Galliano, it was a popular cocktail in the late 1960s and early 1970s when sweet, neon-hued drinks made their way into the collective population. 

While today the Harvey Wallbanger may seem baffling to our cool, modern day spirited sensibilities, there were reasons behind the rise of the Bangers --along with its sweet counterparts like the Velvet Peanuts, Pink Flamingos, and Tequila Sunrises of post-World War II America. But according to drink historians, it helped bring about a dark age of cocktails that led to the near demise of the craft. 

An ad man named Bill Young came up with a goofy cartoon character to represent Harvey as its official national mascot of sorts, touting the funny phrase: "My name is Harvey, and I can be made."

But first up, you might be asking: What exactly is a Harvey Wallbanger? According to the folks at Galliano, the Italian liqueur responsible for the drink's hint of a neon-yellow glow, it is six parts orange juice, three parts vodka, lots of ice, and a splash of Galliano. 

Its origins, like the drink, are not exactly clear. Legend has it that a 1950s California surfer favored the drink and, one day after losing a pivotal surfing contest, walked into his usual Manhattan Beach watering hole, ordered his drink, and banged his head against the wall from the agony of defeat. His name was Harvey – and there you have it.

Drink historian Dave Wondrich and tiki cocktail expert Jeff Berry, speaking at the Tales of the Cocktail conference in New Orleans last month, said the popularity of the Harvey Wallbanger is the result of the feminist movement and the advent of the fern bar. 

In the early 1970s women began to frequent fern bars -- watering holes decorated in a welcoming combination of greenery and wood panel interiors that wouldn't intimidate solo-drinkers like the standard shot-beer-cigar pubs. Berry points out that these bars were the precursor to the Houlihans and TGI Fridays of today, and specialized in sweet drink combinations that saved time and money.

Wondrich said adding to lure of the Harvey Wallbanger was some crafty marketing. Galliano was hot to get into the American market and ad man named Bill Young came up with a goofy cartoon character to represent Harvey as its official national mascot of sorts, touting the funny phrase: "My name is Harvey, and I can be made."

Add to this the post-Prohibition loss of professional bartenders and a truncation of spirits imports, and the craft of cocktail making was set adrift for years. 

There were other drinks that contributed to the so-called dark ages of mixology -- The Rum Runner (banana liqueur, blackberry brandy, grenadine, 151 rum, and key lime juice); the Swamp Water (a mason jar filled with crushed ice and topped with green Chartreuse and pineapple juice); the Kim (Galliano, triple sec, brandy, and sugar). 

Wondrich and Berry exhumed them all.

Next time you order a perfect martini, give your bartender an extra big tip and thank your lucky surfers that the Harveys of the world have seemingly been safely lost at sea, because it was only a scant 30 years ago that you may have walked your platform shoes into a fern bar, ordered a Harvey Wallbanger and asked somebody what their sign was.

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