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Saturday, October 27, 2012

Maui's Weekend: Macbeth to "Ghoulin Rouge" | Maui Now

Maui?s Weekend: Macbeth to ?Ghoulin Rouge?

October 26th, 2012 ? No Comments ? Arts & Entertainment, Featured

By Vanessa Wolf

Friday, October 26
?	Maui Mall is excited to announce its biggest Halloween celebration yet, with the Halloween Carnival on Friday, October 26, 2012 from 5:30 p.m. to 8:30 p.m. Families are invited to enjoy: Trick-or-treating throughout the mall at 5:30 p.m. and dancing with life-sized Cartoon Characters at 5:45 p.m.Pet Costume Contest?at 6 p.m. featuring most original, cutest, best pet and owner look-alike. Keiki costume contest at 7 p.m. 7:00 p.m. Keiki Costume Contest?for ages 0-2, Ages 3-4, Ages 5-8, Ages 9-12 Pre-register for both events at Fun Factory in the Maui Mall by 6 p.m.
	Montessori School of Maui?s 2nd annual Halloween costume party Ghoulin Rouge, to raise funds in support of the school?s mission. The theme for this year?s event is ?Cirque de Freak? creating the lavish and entertaining environment of a retro traveling circus. Supporters are encouraged to don their most creative costume and plan for a night of fun, to include great food, drinks and dancing to the music of Valerie the Vibe Goddess! 6 ? 10 p.m., 21 and over. Tickets are $85 each or private lounges with extra trimmings for parties of ten are available for $1,750 or $2,500.
Russell Peters. Courtesy photo.	This Friday, Russell Peters ? ranked as the 7th highest paid comedian by Forbes ? plays at the Maui Arts and Cultural Center. His observational style of comedy highlights racial, ethnic, class and cultural stereotypes. Having grown up in an Indian family, he impersonates the varying accents of different groups, poking friendly fun at each. For mature audiences only. $29.50/gen adm, $45/reserved seats, $65/premium seats. 8pm. Maui Arts and Cultural Center, Castle Theater.
Saturday, October 27
?	To honor and celebrate the generous spirit of volunteerism, the County of Maui, Volunteer Center is presenting the 5th Annual Volunteer Expo 2012 from 11 a.m. ? 2 p.m. at the Queen Kaahumanu Shopping Center main stage.?This is a great way to showcase these 25 exhibitors to the community. The world of non profits is what helps make Maui No Ka Oi? said Wendy Stebbins, County of Maui Volunteer Coordinator. Entertainment includes Zumba, ukulele virtuoso Derick Sebastian, Maui Academy of Performing Arts and Seabury Hall Hawaiian Ensemble. Members of the public are also encouraged to check out exhibits, play games and chat with the 25 non-profit agencies that signed up to be expo vendors.
?	The Angkor Wat International Film Festival is at the MACC October 27 and 28th.?Among others, the festival will be showing ?Making of The Dark Side of the Moon? at 6 p.m. on the 27th.?Pink Floyd offers a track-by-track look at the making of the album, featuring interviews with band members Roger Waters, David Gilmour, Nick Mason and Richard Wright, plus rare acoustic versions of ?Breathe? and ?Brain Damage.?? Tickets are $10 per film or $24 for a pass for three films.
?	If you already have tickets, then you know you?re one of the lucky few going to the Noble Chef event at the Fairmont Kea Lani in Wailea.The annual event is Maui Culinary Academy?s largest fundraiser, which helps benefit education, student career advancement and community service. The event serves both as a fundraiser and training event for upcoming chefs attending MCA. If this sounds interesting, well, better luck next year, as the event is sold out.
Sunday, October 28
?	Get into the Halloween spirit at the?Haunted Haiku Hike. The hikes begins at 2 p.m. and run until 8 p.m. on the half hour. The Haunted Herdsman leads a storied tour by the attractions and then you are free to roam the enchanted land. While on the?Haunted?Haiku Hike?you will encounter?The Headless Paniolo?who lost his head to a falling coconut,?The Cave of Moonshine Jim?who lived there for longer than anyone remembers,?a?Zombie Camp?of dead miners called back by the powers of Halloween,?and?a Haunted Maze?where all who go in don?t always come out. Hike along the creek in?Spider Alley?to get the the?Fortune-Telling Waterfall Gypsy?for words of wisdom. Tarot cards hold the knowledge of the universe, so don?t be afraid to ask a question to the Reader. Adults are $20 and kids are $5.
?	Maui Academy of Performing Arts (MAPA) presents Macbeth, at the Steppingstone Playhouse. Shakespeare?s dark tragedy of ambition, passion and the fight for the soul of a man and a nation. Directed by David C. Johnston and starring William Makozak in the title role. Join the director and cast for discussions about the production after the matinees on October 28 and November 4. Show times are Friday, October 26 to Sunday, November 11. Fridays & Saturdays at 7:30 p.m. and Sundays at 2:00 p.m. Tickets?are?$18 adults, $15 seniors & students.

I Sobbed on My Birthday As My Friend Told Me She Wasn't Sure If I ...

Crying makes friendship stronger. So does life kicking you in the vagina.

What did I do for my birthday? So glad you asked.

Well, the day before my birthday I celebrated in the traditional way: by violating a promise to a really good male friend of mine, who made me vow to cut the cord on this tenuous, tortured, stupid-idiotic-WTF non-relationship I was having with this Clever Sexy Guy -- someone who I had seen for a bit and who was making me crazy. Or to be more accurate: someone who I was choosing to let into my life and feel crazy about. I mean, he didn't make me do dick. Every action of a mine is a choice. I get that. My actions were showing what I thought about my own worth loud and clear. Boundaries? I'm sorry, you lost me.

So. As an incentive to protect my heart from ill-advised in-the-moment acting-out-of-fear-and-lust-and-impulse behavior, my dear male friend and I made a deal that he would punish me and not be my friend anymore if I engaged with Clever Sexy Guy, because it wasn't healthy and he was not treating me well. I needed to show myself I was valuable through my actions and who I let into my life, and that's what I promised my friend, too. But, lo and behold, when Clever Sexy Guy reached out via text the day before my birthday -- instead of deleting the texts as I promised, I engaged. (Oh, and that dear male friend said he knew this was going to happen. He's so damned smart. And still my friend, thankfully.)

That night Clever Sexy Guy and I talked on the phone for two hours. He said he wanted to date me. He said he cared about me. Of course, I recognized that I was mostly steam-engine pushing it, but he's one of the few people who make me laugh and who I have actually connected with since returning to New York; for me, that makes me feel alive and hopeful and like anything is possible. That is my crack. Possibility.

Clever Sexy Guy and I talked about meeting up in the evening on my birthday. It wasn't definite, but times were discussed. I was assuming it was a go since he kept telling me his plans and availability. He couldn't do actual dinner because he had a friend in town. Okay.

Early on my birthday, when the sweet girlfriend I was going to meet up with remembered she had a school commitment, she canceled, and I scrambled to figure out who I could have dinner with instead. Okay. And then I got an email saying that I did not now have the place in Bushwick I was planning to move to in a week. Okay.

I decided to do what anyone would in this situation. I went to Victoria's Secret and bought new lingerie.

Then I reached out. Happily, miraculously, a friend has come through with a place I can live in for a few months in Great Neck. God bless, real friends. Seriously.

And I reached out to my friend Jessica Delfino to see if she would have birthday dinner with me last minute. It was a nice dinner. Until we got to a confrontation that had been brewing. I had emailed someone who was really much more her professional contact than mine, and she thought boundaries were crossed. She was right. It was completely dodgy of me, and that's why I told her that I did it.

But then the conversation got weird. I said, "But you know that I'm a good person."

Jessica is someone who -- like me -- is very careful about giving trust to other people, and so she responded quite logically. "I honestly think we're still getting to know each other," she said.

As we spoke, as we had our dinner, I was wearing the new lingerie that I had bought because I was excited to see Clever Sexy Guy. But it was clear now. 8 p.m. became 9 p.m. became 10 p.m. It was certain he was bailing now, and not just bailing, but not even having the courtesy to text at all -- and so I deaded him for real this time.

It's the third time I've deleted him from my phone. But this time, I just felt excited. I felt like I had saved myself from wasted time with a guy who, when it really mattered -- like say on your birthday -- would treat me inconsiderately and like shit. I get that I'm annoying and aggressive (my final text -- before deleting him -- alluded to the "thoughtful gift" he better be getting me), but I also think that I ultimately protected myself with those kind of are-you-really-in-this-or-do-you-just-want-to-fuck-and-fool-around-and-be-casual shit tests. It's clear when a guy cares. He shows it. He engages.

Hell. You could buy a thoughtful gift for $5 if you wanted to. Thoughtful. Not expensive. And, a man you want to get involved with is consistent with you. He isn't a charming, remorseful, considerate person to you one day, and a selfish, inconsiderate, cold bastard the next.

So, I was sad, but this was a good final nail in the coffin. A nail in the coffin on this type of behavior of mine, too. Chasing men. Being the steam engine. It's not working for me with men. It's just not. I'm done. And it doesn't matter if someone makes me laugh or makes me feel a certain way; the treatment is what matters. Getting blown off on your birthday matters.?

At dinner with Jessica, while I did feel shitty about Clever Sexy Guy (rejection is perhaps the most painful human experience of them all), I was feeling even more terrible for nearly having screwed my friendship up with Jessica, for having done this crappy professional thing which I acknowledged to be a crappy thing -- overstepping boundaries with her contact.

I was apologizing a second time when the discussion morphed into that question of whether she believed in my innate "goodness" (which to me is just hitting old tapes of lovability and conditional love). And then, over a plate of nachos, I suddenly out of nowhere, not able to keep it together anymore, just broke out into full-on sobs. Not like crying. Sobbing. Body-wracking sobs.

"I...just...feel...so...sad," I gasped as all the people at the Mexican diner where we sat outside stared. I told her that here she was a person who I had asked to have a birthday meal with -- and she didn't even know if I was a good person or not. This was my life. It was too much.

Jessica said that she was just being protective of herself. She was stunned and moved by the rawness of my emotion. She apologized for having been thoughtless in not just immediately saying, "Of course I know you're a good person," and said she accepted my apology for what I had done, and then the sobbing somehow turned into laughter. It took a while for it turn into laughter, but it turned. And it felt like a weird-friend-grief-orgasm that bonded us in some way. That may sound strange, but it did. To me trust is having a friend that you can be real with, even when it isn't pretty.

"You are meant to date princes, Mandy," she said. "Sheiks and princes and leaders of the world. That's who is good enough for you."

We hugged tightly before she headed off into the night. It was a good birthday after all.

Source: http://www.xojane.com/relationships/i-sobbed-on-my-birthday-as-my-friend-told-me-she-wasnt-sure-if-i-am-a-good-person-and-got-blown-off-by-a-guy

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Friday, October 26, 2012

How to cook the perfect steak | Life and style | The Guardian

A good steak is, I think, one of the purest carnivorous pleasures available. A hearty roast dinner has its charms, of course, as does a slow-cooked, gelatinous stew, but neither is so absolutely, almost primitively meaty as a simple steak ? which is one of the reasons it pops up so often, in my experience, in people's fantasy final meals.

The other, I suspect, is that steak is expensive, and has the reputation of being tricky to do well at home, which means it remains a rare treat for many of us. (Rare, of course, being the only sensible way to eat steak.) But it's even pricier when you're paying someone else to cook it, and someone else to serve it, and yet more people to wash up after it ? surely it must be possible to cook a decent steak at home without an ?18,000 Josper grill?

In fact, I decided to rule out any kind of chargrilling, because in our climate for much of the year it's just not practical to suggest getting the barbecue out; this is to be a strictly kitchen-only affair. And while obviously opinion will differ as to the "perfect" cut, I've decided to go for rib-eye, on the basis that it seems to be the one favoured in the vast majority of steak recipes, from London's Hawksmoor to New York's April Bloomfield. And if it's good enough for the chefs ...

Preparation

Wall Street Journal recipe steak. Photograph: Felicity Cloake

Food science boffin (as the popular press would term him) and general genius Harold McGee reckons there are two secrets to successful steak cookery: "warm meat and frequent flips". The second I'll come to in a moment, but apparently the best way to ensure the first is to wrap the steaks in cling film then immerse them in warm water for 30?60 minutes before cooking.

A recipe from the Wall Street Journal based on tips from some of New York City's finest steakhouses recommends allowing them come to room temperature before cooking, as does Michelin-mega-chef Alain Ducasse and Hawksmoor at Home, the recipe book from the widely-worshipped London steakhouse group. I can see McGee's solution is a good one if you only get home an hour before you want to cook your steaks or if you're bound by draconian food hygiene regulations, but otherwise, allowing them to sit for two hours seems to reap exactly the same results.

Drying

Hawksmoor recipe steak. Photograph: Felicity Cloake

The Wall Street Journal, Hawksmoor and Cook's Illustrated's New Best Recipe Book all recommend patting the surface of the steak dry before cooking it, which makes sense to me after my experience hair-dryering a joint of pork in the search for perfect crackling.

Hawskmoor explains that wet steak will "struggle to form a decent crust and can pick up some unpleasant boiled-meat flavours". It does seem to help a little with the initial browning process, although once the steaks have been at room temperature for a couple of hours they're already slightly drier than they would be straight from the fridge in any case.

Seasoning

Hugh Fearnley-Whittingstall recipe steak. Photograph: Felicity Cloake

In his book Kitchen Mysteries, French chemist Herv? This recommends not salting the meat "because the phenomenon of osmosis causes the juices to escape the meat when muscular fibres are cut and open" ? but Cook's Illustrated, Ducasse, the Wall Street Journal, Hawksmoor, the Leiths Meat Bible and April Bloomfield of New York's The Spotted Pig, all disagree.

Indeed, in her book A Girl and her Pig, April suggests "generously" seasoning the steaks all over with salt and letting them stand for 10 minutes ? "this will help the steaks cook evenly". Nigel Slater and Hugh Fearnley-Whittingstall both salt halfway through cooking. The Hawksmoor boys, meanwhile breezily dismiss the notion, urging the reader to season the meat "well. More than you probably think sensible. It will help build up a delicious salty crust. Some say you shouldn't season the steak until after you've cooked it. We think they're wrong."

After cooking my way through seven steaks in quick succession, I have to agree with them: salt definitely seems to help build up a crisp, savoury layer on the outside of the meat, and doesn't seem to have resulted in any significant loss of juices, possibly because of the brief cooking time involved.

Fat

Alain Ducasse recipe steak. Photograph: Felicity Cloake

Herv? This suggests you can "improve the contact and transfer of heat" by brushing the meat with oil or clarified butter before cooking ? an idea also favoured by Slater in Appetite (though "not too much, just enough to give it a good gloss"). The Wall Street Journal, Fearnley-Whittingstall and the Ginger Pig Meat Book prefer to grease the pan instead: the WSJ with flavourless canola oil, Fearnley-Whittingstall suggesting butter, dripping or lard, and the Ginger Pig going, like Slater, for olive oil.

I use dripping, but conclude that any fat is unnecessary, if not downright bad news ? although Fearnley-Whittingstall's steak sizzles as it hits the pan, it then seems to bubble away for the first 30 seconds rather than browning. There should be enough fat on a good rib-eye to keep it from sticking in any case. Bloomfield drizzles her steak with olive oil and lemon juice as it rests instead, which seems to me an infinitely better idea if you really like the flavour, though again, not strictly necessary.

Cook's Illustrated recipe steak. Photograph: Felicity Cloake

Ducasse uses butter ? but instead of adding it to the empty pan, or brushing it on the steak, he waits until the steak is browned on all sides before introducing it. The rapidly melting butter, flavoured with crushed garlic, is then used to baste the steak as it finishes cooking. This gives it a gorgeous richness ? even the Hawksmoor book, which doesn't bother with any cooking fat in the restaurant recipe, admits that steak in butter is one of the authors' "favourite, most indulgent ways of cooking them at home". Importantly, the browning of the butter helps to impart some lovely savoury flavour to the crust along with the garlic; it's not in the pan long enough to burn. Steak is an occasional indulgence for most of us, so you may as well enjoy it to the full.

Temperature

Nigel Slater recipe steak. Photograph: Felicity Cloake

The recipes are split broadly between those who cook the steak on a very high heat (Slater, Hawksmoor and Herv? This), and those who suggest a more moderate heat (the Ginger Pig, Fearnley-Whittingstall, the WSJ and Bloomfield). Cook's Illustrated superheats the pan, then turns the heat down after adding the steak. The argument seems to be whether charred flavours are desirable, as Hawksmoor believe, or, in Hugh's words, "a distraction from the sheer joy of eating the very best steak". Personally, I like a little bit of charring, so in general, I'd recommend getting the pan as hot as you dare before adding the steak: you shouldn't be able to hold your hand above it for more than a second before you begin to scorch.

However, Ducasse's ideas change everything again. His method depends on a really thick steak; but then, many of the recipes I try specify the steaks should be cut at least 4cm thick (Ducasse, Fearnley-Whittingstall, Cook's Illustrated, WSJ, Hawksmoor), with April Bloomfield going up to 6cm. Nigel suggests choosing one as thick as one's thumb ? I suspect his may be larger than mine, because I'm not going to bother with a steak 1.5cm thick: as Hawksmoor observes, getting the requisite contrast between charred outside and juicy interior is "very difficult with a thin piece of meat". Because the steak is so chunky, it can stand a more moderate heat for longer without overcooking, during which time "you get good caramelisation". The steaks may not be quite as black as, say, Slater's, but they do boast a very healthy crust.

Flippin' steak

April Bloomfield recipe steak. Photograph: Felicity Cloake

Back to our old friend McGee, who claims that frequent flipping is the key to moist steak ? "frequent turns mean that neither side has the time either to absorb or to release large amounts of heat. The meat cooks faster, and its outer layers end up less overdone." If you're only cooking it for a couple of minutes on each side, like Slater, I'm not sure the extra juiciness is worth the sacrifice of a crust, but it makes sense with longer cooking methods, like April Bloomfield or Ducasse. It also allows you to keep a careful eye on how the cooking is coming along: steak is too precious a commodity to risk incinerating.

Nigel is also the only chef to take any notice of McGee's eminently simple suggestion of pressing down on the steak as it cooks, "to improve thermal contact". I don't find his steak at all dry, and the crust is the best of any save the Ducasse masterpiece. For quick, weeknight cooking, you can't go far wrong with his recipe (although I'd pre-salt the steak, rather than oiling it) ? but for a steak that really qualifies as perfect, read on ...

Perfect steak

For each steak

Felicity's perfect steak. Photograph: Felicity Cloake

1 rib-eye steak, at least 4cm thick
Coarse sea salt and freshly ground black pepper
25g butter
1 garlic clove, skin-on and crushed
1 sprig of thyme

1. Take the steaks out of the fridge 2 hours before you're planning to cook, and allow them to come to room temperature.

2. Heat a heavy-based griddle pan or frying pan over a medium-high heat. Pat the steak dry with kitchen towel and then use tongs to press the fatty edge on to the hot pan until nicely browned. Meanwhile spread a thin layer of salt and a sprinkle of coarse pepper on a plate. Put the steak on the plate, and turn to coat the steak lightly, then put it flat-side down into the pan. Cook for 90 seconds on each side, pressing down with a spatula, until both sides are well browned.

3. Add the butter, garlic and thyme to the pan and, when melted, use them to baste the steak, turning it every minute until it's done to your liking: a 4cm steak should take about 6 minutes for medium-rare, but always do it by eye.

4. Take out of the pan and leave somewhere warm to rest for 5?10 minutes, then serve.

Would steak be part of your final meal, or is it overrated? What are your must-have accompaniments (painfully hot crispy frites, steamed spinach and English mustard for me, please), and given our proudly beefy heritage, why are American steakhouses so much better than most British ones?

Source: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/oct/25/how-to-cook-the-perfect-steak

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It's Official: Romney Has Zero Momentum (Atlantic Politics Channel)

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| Politics - Top Stories Stories, RSS and RSS Feed via Feedzilla.

Source: http://news.feedzilla.com/en_us/stories/politics/top-stories/258326423?client_source=feed&format=rss

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Brand Equity: Are You Still the Beach Ball? | Business 2 Community

Brand Equity - Do you have advocates who will keep you up in the air? Recently, we talked about being confronted with unexpected negative publicity, and that we need to get all the right people around the table to talk about the what-ifs, and to prepare for them.

Another critical component we must consider, and which is increasingly possible today because of Social Media, is the importance of building equity in your brand every day.

Building brand equity is HUGE in times of trouble.

What Is Brand Equity?

If you and your firm have spent time and resources building relationships with your friends and followers, these unexpected episodes can be softened by the padding I will call pre-existing support and admiration, or Brand Equity. When we are referring to efforts solely online, it can be referred to as Social Capital.

It is that part of you (the brand) people have decided they want to buy, or support, or do business with. This doesn?t always mean they are going to spend money with you, but they have decided they like you, and they will go out of their way to support you. In essence, they feel like they own a part of you (the equity). They have bought in to you, and they?re happy about that.

It doesn?t happen overnight.

It takes regular interaction and conversation in Social Media, as well as in many other non-digital ways.

How does it work?

Picture it like a beach ball at a baseball game. You?ve seen them. They get tossed in to the crowd to bat around until someone is holding them when the music stops. They often win something for being the last one to hold that beach ball.

Similar to that beach ball, if you have built Brand Equity and you get in trouble, or experience negative publicity about your firm, those who already know, like and trust you might be willing to keep you up in the air while you issue apologies, comments, good deeds, remorse and whatever else needs to be done to make it right, or as right as possible.

The people who do this are sometimes called your Brand Advocates. We will talk more about them in another post, but let me tell you, they are pure gold in the life of your business.

Sure, another negative comment will come along and, just like the ball, you?ll get dropped by someone every once in a while. Then, suddenly, someone who wants to support you might just pick you up, post positive comments on your behalf, and try to help put you back in the game.

Even if they aren?t willing to post something positive on your behalf, those who are invested in you will be less likely to pile on, and will be much more forgiving, letting the matter slide, than those who have not.

That?s the power of Brand Equity.

Are you building Brand Equity?

Are you out there establishing the relationships necessary to not only build business, but to also encourage the kind of relationships that cause others to become your Brand Advocates?

There?s no time like the present to organize your efforts.

There?s no better time than today to begin finding those who will support you, and help keep you up in the air when crises arise.

Do you have Brand Advocates who will help support you in times of trouble?

Are you the beach ball others want to keep up in the air?

Source: http://www.business2community.com/branding/brand-equity-are-you-still-the-beach-ball-0314644

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'Jesus,' 'ninja,' among worst passwords of 2012

10 hrs.

Suzanne Choney , NBC News

The next time you're asked to create?an 8-character password, don't choose "password." Despite it being the among worst possible choices, it remains the most common password?used on the Internet and posted by hackers.

No. 2 and No. 3, respectively are the tried-and-true weaklings?"123456" and "12345678." (Those two mean you can count???on being low-hanging fruit for hackers, that is.)

The info?comes from?SplashData, which makes password management applications. The company's?top 25 list of the "scariest" passwords was released with?Halloween as a peg, but there's no treats here for anyone, and possibly some nasty tricks.

The list was put together "from?files containing millions of stolen passwords posted online by hackers," SplashData says. If you use any of the passwords on the list, you should change them immediately. Otherwise, users "of any of these passwords are most likely to be victims in future breaches," the company says.

While "password," "123456" and "12345678" remain the top three again from last year's list, newcomers include?"welcome, " "jesus," "ninja," "mustang" and the brilliant?"password1."?

Here's the top 25 "Worst Passwords of 2012," including their current ranking and any change from the 2011 list:?

1. ?password (Unchanged)
2, ?123456 (Unchanged)
3. ?12345678 (Unchanged)
4. ?abc123 (up 1)
5. ?qwerty (down 1)
6. ?monkey (unchanged)
7. ?letmein (up 1)
8. ?dragon (up 2)
9. ?111111 (up 3)
10. baseball (up 1)
11. iloveyou (up 2)
12. trustno1 (down 3)
13. 1234567 (down 6)
14. sunshine (up 1)
15. master (down 1)
16. 123123 (up 4)
17. welcome (new)?
18. shadow (up 1)
19. ashley (down 3)
20. football (up 5)
21. jesus (new)
22. michael (up 2)
23. ninja ?(new)
24. mustang (new)
25. password1 (new)

"At this time of year, people enjoy focusing on scary costumes, movies and decorations, but those who have been through it can tell you how terrifying it is to have your identity stolen because of a hacked password,? said Morgan Slain, SplashData CEO, in a statement.?

?Even though each year hacking tools get more sophisticated, thieves still tend to prefer easy targets,? he said. ?Just a little bit more effort in choosing better passwords will go a long way toward making you safer online.?

Check out Technolog, Gadgetbox, Digital Life and In-Game on?Facebook,?and on?Twitter, follow Suzanne Choney.

Source: http://www.nbcnews.com/technology/technolog/jesus-ninja-join-password-worst-passwords-2012-1C6643652

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Tuesday, October 23, 2012

South Korean activists send leaflets to NKorea

SEOUL, South Korea (AP) ? South Korean activists floated balloons carrying tens of thousands of anti-Pyongyang leaflets into North Korea on Monday, eluding police who had disrupted an earlier launch attempt due to threats from North Korea.

North Korea's military warned last week that it would strike if the South Korean activists carried through with their plan to fly balloons carrying the propaganda leaflets across the border. South Korea pledged to retaliate if it was attacked.

South Korean police, citing security concerns, had sent hundreds of officers Monday to seal off roads and prevent the activists and other people from gathering at an announced launch site near the border. Residents in the area were also asked to evacuate to underground facilities, according to local official Kim Jin-a.

Later in the day, some of the activists, mostly North Korean defectors, moved to another site near the border that was not guarded by police and carried out the launch of the balloons. South Korea's Defense Ministry said it was closely monitoring North Korea's military movements but there were no suspicious activities.

Before taking action Monday, the South Korean government had implored activists to stop their campaign, but had cited freedom of speech in not making further attempts to intervene.

South Korean activists have in the past sent leaflets across the border, and North Korea has issued similar threats to attack without following through. But Seoul's Yonhap news agency reported Monday that the ban on entering the border area was imposed as South Korea detected that North Korea had uncovered artillery muzzle covers and deployed troops to artillery positions in possible preparation for an attack. Yonhap cited no source for the information.

Defense Ministry spokesman Kim Min-seok told reporters Monday that North Korea was believed to have acted in line with carrying out its threat. He declined to elaborate on the North's army movement as that was confidential military information.

He said South Korea had bolstered its military readiness following the North's threat and would "strongly" retaliate if attacked.

The activists said they floated balloons carrying about 120,000 leaflets critical of North Korea's young leader Kim Jong Un and his country's alleged human rights abuses. They said they wanted to let North Korean people know the true nature of their country.

"We could not delay our plans to send anti-North Korea leaflets because it is our love toward our northern brothers," the activists wrote in a statement posted on the website of Seoul-based Free North Korea Radio, one of civic organizations involved in the leafleting.

Lead activist Park Sang-hak had said the ban on entering the border area was tantamount to yielding to Pyongyang's threat.

"It's surrender. It's clearly surrender," he said.

On Monday, the top U.S. envoy on North Korea urged Pyongyang to stop issuing destabilizing threats.

"It is grossly disproportionate to have threatened to respond to balloons with bombs," Glyn Davies told reporters in Beijing after meeting with Chinese officials.

China, the North's main ally and biggest aid source, welcomed South Korean efforts to quash the balloon-flying and urged all parties to exercise restraint.

"As a close neighbor to the peninsula, China supports dialogue and discussions between North Korea and South Korea in resolving relevant issues, opposes any action which may heighten tension, and firmly opposes military conflicts on the peninsula," Chinese Foreign Ministry spokesman Hong Lei said at a daily media briefing. "We hope the parties involved will stay calm and restrained."

Ties between the rival Koreas were badly strained after two deadly attacks blamed on North Korea killed 50 South Koreans in 2010.

The Korean Peninsula officially remains at war because an armed conflict in the 1950s ended with an armistice, not a peace treaty.

The latest flare-up in tensions comes as almost all the regional players are consumed with domestic politics. Elections are being held or are expected soon in South Korea, the United States and Japan, while China's Communist Party is in the midst of transferring power to a younger generation of leaders.

Associated Press researcher Zhao Liang contributed to this report from Beijing.

Source: http://news.yahoo.com/south-korean-activists-send-leaflets-nkorea-122504216.html

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