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Diplomats: Iran prepared to up nuclear program

FILE - In this Sept. 2007 file picture an anti-aircraft gun position is seen at Iran's nuclear enrichment facility in Natanz, Iran. Iran is poised for a major technological update of its uranium enrichment program, allowing it to vastly increase production of the material that can be used for both reactor fuel and nuclear warheads, diplomats told The Associated Press Thursday, Jan. 31, 2013. The diplomats said that Iran last week told the International Atomic Energy Agency that it wants to install thousands of high-technology machines at its main enriching site at Natanz, in central Iran. The machines are estimated to be able to enrich up to five times faster than the present equipment. (AP Photo/Hasan Sarbakhshian, File)

FILE - In this Sept. 2007 file picture an anti-aircraft gun position is seen at Iran's nuclear enrichment facility in Natanz, Iran. Iran is poised for a major technological update of its uranium enrichment program, allowing it to vastly increase production of the material that can be used for both reactor fuel and nuclear warheads, diplomats told The Associated Press Thursday, Jan. 31, 2013. The diplomats said that Iran last week told the International Atomic Energy Agency that it wants to install thousands of high-technology machines at its main enriching site at Natanz, in central Iran. The machines are estimated to be able to enrich up to five times faster than the present equipment. (AP Photo/Hasan Sarbakhshian, File)

VIENNA (AP) ? The U.N. nuclear agency has told member nations that Iran is poised for a major technological upgrade of its uranium enrichment program, in a document seen Thursday by The Associated Press. The move would vastly speed up Tehran's ability to make material that can be used for both reactor fuel and nuclear warheads.

In a statement that described the project as "a cause for concern," the British Foreign Office confirmed that Iran had informed the International Atomic Energy Agency of its plan to install a new generation of uranium-enriching centrifuges.

In an internal note to member nations, the IAEA said it received notice last week from Iran's nuclear agency of plans to mount the high-tech devices at its main enriching site at Natanz, in central Iran. The machines are estimated to be able to enrich up to five times faster than the present equipment.

The brief note quoted Iran as saying new-generation IR2m "centrifuge machines ... will be used" to populate a new "unit" ? a technical term for an assembly that can consist of as many as 3,132 centrifuges.

It gave no timeframe and a senior diplomat familiar with the issue said work had not started, adding it would take weeks, if not months, to have the new machines running once technicians started putting them in. He demanded anonymity because he wasn't authorized to divulge confidential information.

Phone calls seeking comment from Ali Asghar Soltanieh, Iran's chief IAEA delegate, went to his voicemail.

The planned upgrade deals a further blow to international efforts to coax Tehran to restore confidence in its aims by scaling back its nuclear activities and cooperating with agency attempts to investigate allegations of secret weapons work.

It complicates planned talks next month during which the U.S., Russia, China, Britain, France and Germany are expected to press Tehran to cut back on uranium enrichment, and Iran is likely to seek relief from sanctions cutting into its oil sales and financial transactions.

Iran may be hoping that its tough line on enrichment will force further concessions from the six, which over the past year have scaled down their demands from a total enrichment freeze to a stop of Iran's higher enrichment program.

Yousaf Butt, a consultant to the Federation of American Scientists, said Iran was "using the only leverage it has ? its enrichment program ? as a means to coax some sanctions relief." But Tehran's tough stance may instead backfire and dash any chance that the six will offer to ease sanctions.

Indirectly criticizing the Iranian plan, Russian Foreign Minister Sergei Lavrov noted Thursday that Moscow and its fellow U.N. Security Council members "have called on Iran to freeze enrichment operations during the negotiations."

Separately from those talks, IAEA experts are scheduled to visit Tehran on Feb. 13 in their more than year-long effort to restart a probe of the weapons allegations.

Iran insists it does not want nuclear arms and argues it has a right to enrich uranium for a civilian nuclear power program. But suspicion persists that the real aim is nuclear weapons, because Iran hid much of its program until it was revealed from the outside more than a decade ago and because of what the IAEA says are indications that it worked secretly on weapons development.

Defying U.N. Security Council demands that it halt uranium enrichment, Iran has instead expanded it. Experts say Tehran already has enough enriched uranium to be able to turn it into weapons-grade material for several nuclear weapons.

Non-proliferation expert Mark Fitzpatrick described the planned upgrade as a potential "game-changer."

"If thousands of the more efficient machines are introduced, the timeline for being able to produce a weapon's worth of fissile material will significantly shorten," said Fitzpatrick, of the International Institute for Strategic Studies.

"This won't change the several months it would take to make actual weapons out of the fissile material or the two years or more that it would take to be able to mount a nuclear warhead on a missile, so there is no need to start beating the war drums," he said. "But it will certainly escalate concerns."

A Western diplomat accredited to the U.N. agency said IAEA delegation heads from the U.S. and its allies exchanged views over Iran's plans Thursday and agreed to await further developments. He, too, demanded anonymity because he was not authorized to talk about the issue.

Iran says it is enriching only to power reactors and for scientific and medical purposes. But because of its nuclear secrecy, many countries fear that Iran may break out from its present production that is below the weapons-grade threshold and start enriching uranium to levels of over 90 percent, used to arm nuclear weapons.

Tehran now has more than 10,000 centrifuges enriching uranium at its main plant at Natanz, 225 kilometers (140 miles) southeast of Tehran, to fuel grade at below 4 percent. Its separate Fordo facility, southwest of Tehran, has close to 3,000 centrifuges ? most of them active and producing material enriched to 20 percent, which can be turned into weapons-grade uranium much more quickly.

Iran has depended on domestically made and breakdown-prone IR-1 centrifuges whose design is decades-old at both locations up to now, but started testing more sophisticated prototypes in the summer of 2010.

David Albright, whose Washington-based Institute for Science and International Technology serves as a resource for some U.S. government branches, estimated in a 2011 report that 1,000 of the advanced machines "would be equivalent to about 4,000-5,000 IR-1 centrifuges" in production speed.

Associated Press

Source: http://hosted2.ap.org/APDEFAULT/3d281c11a96b4ad082fe88aa0db04305/Article_2013-01-31-Iran-Nuclear/id-2b9eb7d6a4324740bbed46db66c5c83e

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GOP lawmakers propose overhaul NM tax system

SANTA FE, N.M. (AP) -- Republican lawmakers proposed Thursday to significantly revamp New Mexico's governmental finance system by relying more on taxing people and businesses on what they consume and spend rather than the income they earn.

Rep. Tom Taylor and Sen. Bill Sharer, both of Farmington, outlined their proposal Thursday but conceded it's a work-in-progress and not fully clear how the tax burdens of individuals and businesses will change.

"It may overtax some areas and we need to understand all of that before we cast this thing in stone," Taylor said.

Sharer called it a "hard reboot of the New Mexico tax system."

The proposal would greatly expand what is subject to New Mexico's gross receipt tax, which applies to sales of many ? but not all ? goods and services.

Most groceries and food staples are tax exempt currently, but that would end under the proposed overhaul. Sharer said the tax would apply to "virtually everything that happens" in the state.

By broadening the tax base, the lawmakers propose to reduce the tax rate and eliminate most other taxes, including the state's corporate and personal income taxes.

However, income earned by individuals would be subject to what the lawmakers liken to a "consumption tax." Corporate income would not be subject to tax under their proposal.

The lawmakers call for a 2 percent tax rate imposed by the state and an additional 1 percent could be levied by cities and counties, which rely on gross receipts tax revenue to finance their operations.

The lawmakers said their proposal will keep severance taxes on oil and gas production, property taxes and taxes on gasoline, which help finance roads.

Under their tax overhaul, they said, the state and local governments should collect about the same amount of revenue as they do currently.

An economist for a social advocacy group said the proposed changes likely would make New Mexico's tax system more regressive and potentially move a greater share of the overall tax burden to individuals and away from businesses.

"When you've taken tax off from a group of people that doesn't consume all of their income and put it onto people who consume all of their income, it's pretty much guaranteed to be regressive and shift the tax burden," said Gerry Bradley, research director for New Mexico Voices for Children.

Taylor said the proposal will offer tax refunds for low-income New Mexicans.

The GOP lawmakers said the current gross receipts tax provides far too many deductions and exemptions, which has narrowed the base that is subject to taxation.

"The point here is the gross receipts tax is broken," Taylor said.

The gross receipts tax varies from place to place in New Mexico, ranging from about 5.1 percent to nearly 9 percent. The tax currently generates more than a third of the state's revenue. Personal and corporate income taxes provide about a fourth of the money that flows into the state's main budget account.

___

Follow Barry Massey on Twitter at https://twitter.com/bmasseyAP

Source: http://news.yahoo.com/gop-lawmakers-propose-overhaul-nm-162151098.html

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Dr. Phil: Te'o was victim of girlfriend hoax

SOUTH BEND, Ind. (AP) ? Dr. Phil McGraw says Ronaiah Tuiasosopo, who masterminded the dead girlfriend hoax involving Manti Te'o, told him the Notre Dame linebacker was not involved in the scheme and that he ended up falling "deeply, romantically" in love with the football player.

McGraw spoke on the "Today" show Wednesday, previewing an interview he did with Tuiasosopo, a 22-year-old California man who created the fictional woman Te'o knew as Lennay Kekua. Tuiasosopo's interview with McGraw will air in two parts on the "Dr. Phil Show" starting Thursday.

Since the hoax was revealed earlier this month, Te'o has said the relationship with Kekua started online and eventually became serious, even though the two only talked on the phone and exchanged electronic messages, never meeting in person. Te'o said he was told of Kekua's "death" from leukemia just hours after his grandmother died in September.

McGraw said Tuiasosopo told him the voice of Kekua was his. Tuiasosopo and Te'o have each said that while the Kekua relationship went on for several years, there were times when they weren't in contact.

"There were many times where Manti and Lennay had broken up. But something would bring them back together whether it was something going on in his life, or in Lennay's life, in this case in my life," Tuiasosopo said.

Tuiasosopo said he wanted to end the relationship between Kekua and Te'o before he had to fake Kekua's death.

"I wanted to end it because everything I had gone through, I finally realized that I just had to move on with my life and I had to get me, Ronaiah, I had to start just living and let this go," Tuiasosopo said.

Te'o's publicist, Matthew Hiltzik, declined comment on behalf of Te'o and his family.

When the ruse was reported by Deadspin.com on Jan. 16, the report raised the questions about whether Te'o was involved. The story about how he played inspirationally after the deaths of his girlfriend and grandmother led to an outpouring of support from Notre Dame fans. It became the backdrop to Fighting Irish's undefeated regular season and run to the BCS championship game, where they lost to Alabama.

Te'o won seven national awards for his play and was runner-up for the Heisman Trophy. He has denied any involvement from the beginning, and Notre Dame said an investigation of the player's claims backed up his story.

"The feelings, the pain, the sorrow, that was all real," Te'o told Katie Couric in an interview last week.

McGraw says "absolutely, unequivocally" Te'o had no role in creating the hoax.

Te'o said he first learned that something was amiss when Keuka called him on Dec. 6, and told him she had faked her death.

He told his parents about what had happened while home for Christmas break and called Notre Dame coaches on Dec. 26 to let them know. Notre Dame officials said that interviewed Te'o and retained Stroz Friedberg, a New York computer forensics firm to investigate the case. They learned on Jan. 3 that there were no records indicating Lennay Kekua existed.

McGraw said he spent hours with Tuiasosopo and his parents, saying he had a number of life experiences that "damaged this young man in some very serious ways."

McGraw said Tuiasosopo had feelings for Te'o.

"Here we have a young man that fell deeply, romantically in love," McGraw said.

McGraw said he asked Tuiasosopo if he is gay.

"He said, 'Well, when you put it that way, yes.' Then he caught himself and said, 'I am confused,'" McGraw said.

Te'o also was asked by Couric if he is gay. Te'o said "no" with a laugh. "Far from it. Faaaar from that," he said.

Te'o said in the interview with Couric that when Tuiasosopo tweeted him a direct message on Jan. 16 saying he had been behind the hoax. The message read: "I completely accept the consequences to the pain I've caused & it's important that you know the truth before anyone else."

Te'o told Couric that Tuiasosopo later called him and explained what he did.

"He didn't say why. He just explained that he just wanted to help people and that was his way of helping people. Of being someone that he wasn't and trying to connect with somebody on a different level to help them out," Te'o said.

Te'o said he didn't say much to Tuiasosopo.

"I just found that everything that I believed to be my reality wasn't my reality at all," Te'o said.

Source: http://news.yahoo.com/dr-phil-teo-victim-girlfriend-hoax-182800175--spt.html

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Chelsea Handler to Piers Morgan: Suck My A$$!

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You Travel, You Eat: Where To Eat & Drink In New Orleans | Food ...

Left to right: Sausage at Cochon & Cochon Butcher, the bar at SoBou, Phillip Lopez of Square Root.

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In New Orleans, it?s easy to get lost in the past. Whether it?s a romantic reverie of candelabras and heavy brocades or the physical and emotional trauma of 2005?s Hurricane Katrina, too many travelers are consumed by preconceptions of a bygone Crescent City. It's really a shame, because the modern reality is so exciting. From the local chef bringing modern culinary techniques to classic Creole cooking to the dives and cocktail joints that make up what is easily the country?s coolest bar scene, New Orleans is an incredibly dynamic place that ? like any great city ? is constantly evolving. Whether you?re in town for the Super Bowl or just planning to head down and go hard in the Big Easy, we?ve got you covered. Here?s our take on the best places to eat, drink and be merry in a city that knows from celebration.

EAT
Maurepas Foods

A local favorite in hip Bywater, Maurepas Foods has a real Bushwick-on-the-Bayou quality. But all the Edison light bulbs in the world could not prepare you for Chef Michael Doyle?s mind-blowing menu of Southern-inflected cooking at outrageously low prices. Priced at just $8 for dinner, the goat tacos with pickled green tomatoes and harissa will inspire you to either find or lose your religion. And the cocktail list, developed by bar star Brad Smith, includes a rotating cast of punches as well as sips like the Gent & the Jackass, made with bourbon, paprika and peach bitters.?3200 Burgundy Street,?504-267-0072 maurepasfoods.com

SoBou
Short for ?South of Bourbon Street,? newcomer SoBou is run by the same local family behind Garden District institution Commander?s Palace. Always swinging, it?s located within the recently remodeled W French Quarter and has a New Creole menu heavy on bar-friendly snacks by Juan Carlos Gonzalez and Tory McPhail. Nobody with a brain in their head should leave Nola without trying their ludicrously indulgent duck beignets in foie gras fondue. (Listed among the ?Small Bites,? natch.) There are also 30 wines by the glass, and cocktails by Nola cocktail maven Lu Brow.?310 Chartres Street, 504-552-4095,?sobounola.com

Pizza Delicious
What started as a twice-weekly Bywater pop-up has now ascended to brick-and-mortar status. The thin, New York?style crusts, transcendent garlic knots and specialty slices are all wildly popular, as is Pizza D?s impressive list of local beers and bottles: try NOLA Blonde on draught and Toulouse Red Absinthe.?617 Piety Street,?504-676-8482,?pizzadelicious.com

Restaurant R?Evolution
A major 2012 opening in the French Quarter?s new Royal Sonesta, RR is beloved by locals and hotel guests alike. Homegrown chefs John Folse and Rick Tramanto, the latter most recently at TRU in Chicago, serve a modern Cajun/Creole menu that calls upon Louisiana?s ?seven nations? of immigrant heritage. Dishes like roasted bone marrow and Louisiana frog legs stuffed with crabmeat, saffron and fennel do not disappoint.? Channel your inner Bayou boss in the $6.5 million dining room, which is composed of seven individual spaces, each designed to look like a different wing of a Creole mansion.?777 Bienville Street,?504-553 2277,?revolutionnola.com

Angelo Brocato?s Italian Ice Cream Parlor
This 100-year-old bakery and gelateria is, admittedly, the definition of old-school. But, like Paid in Full, Angelo Brocato?s holds up. The cannoli at this Mid-City institution are filled to order, ensuring crisp, crunchy shells. The stuffed ricotta ends are then coated in chopped green pistachios, and served by tiny, Sicilian-American nonna-types on doily-lined plates. Because when you?re here, you?re family.?214 North Carrollton Avenue,?504-486-1465, angelobrocatoicecream.com

Square Root
Coming soon to the Lower Garden District, Square Root is already a restaurant of superlatives: most ambitious, most hotly anticipated, most likely Michelin-bait, etc. The follow-up to Chef Phillip Lopez?s playful Warehouse District hotspot Root will open this April. At Square Root, Lopez? globetrotting take on Creole traditions featuring molecular gastronomy will be served in nine- or 10-course tasting menus. Locals are already lining up around the block to get a glimpse of the space, which will combine a 15-seat dining room and open kitchen, with an upstairs bar serving cocktails, Root?s incredible charcuterie and four house-made cheeses.?1800 Magazine Street,?rootnola.com

DRINK
Bellocq

Named for a pre-Prohibition-era artist best known for photographing New Orleans? red light district, this Central Business District cocktail den was one of the biggest openings of 2012. The sultry, Interview with the Vampire-style space revolves around an extensive list of creative cocktails by the Cure?s Neal Bodenheimer, Kirk Estopinal and Matthew Kohnke. They tackle traditional cocktails as well as of-the-moment trends like 19th Century drinks (Pequot Fizz, anyone?), as well as cobblers made with El Dorado 5-year or Amontillado sherry.?936 St. Charles Avenue, 504-962-0911,?thehotelmodern.com/bellocq

Bar Tonique
Situated on the Treme/French Quarter divide, this miniscule cocktail joint somehow manages to squeeze in a large bar, two fireplaces and a refreshingly minimal amount of mixology worship given its impressive product. Sours, slings and punches are fashioned from fresh-squeezed juices and house-made syrups, but the bartenders and patrons seem more interested in having a boozy good time than talking about the origin of that rye in your Vieux Carre. (It?s Rittenhouse, by the way. And it?s spectacular.)?820 North Rampart Street,?504-324-6045, bartonique.com

Sylvain
Co-owned by New York ex-pat and noted bon vivant Sean McCusker, Sylvain is an atypical French Quarter saloon. In that it?s consistently really good. Liam Deegan?s well-crafted cocktails range from the Negroni to the city?s classic Sazerac, and his house-made sodas are blow-your-hair-back good. Chef Alex Harrell?s elevated bar menu helps soak up all that hotness, with items like fresh Gulf fish over citrus beurre blanc, or a porchetta po?boy with broccoli rabe.?625 Chartres Street,?504-265 8123, sylvainnola.com

Twelve Mile Limit
Opened in late 2010, this Mid-City bar from the founder of Garden City bistro Coquette brings a pleasantly high-low blend to New Orleans? cocktail culture. T. Cole Newton?s top-shelf liquors are infused with the same esoteric ingredients as other mixologists? (why, yes, there are notes of honey and hot sauce in that bourbon cocktail); but, here, they?re paired with down-to-earth prices, great barbecue and a solid jukebox.?500 Telemachus Street,?504-488-8114

Swizzle Stick
Another hotspot from the Brennan family of Commander?s Palace and SoBou fame, this Central Business District lounge serves elegant cocktails in a piano bar setting. You?ll forgive the awfully on-the-nose name when you sample drinks like local favorite Lu Bar?s contribution, the Wild Magnolia. It?s a dangerously delicious combination of Plymouth gin, St. Germain and house-made magnolia bitters.?300 Poydras Street,?504-595-3305, cafeadelaide.com

Snake and Jake?s Christmas Club Lounge
So, you?ve contemplated the new New Orleans cocktail culture at the aforementioned five spots. You?ve paid $15 for a hand-crafted drink without raising an eyebrow. Now it?s time to get sauced in a shed. Snake and Jake?s isn?t a stylized dive, made to look like a decrepit shack on an unassuming Uptown street. It?s the real deal. Open daily from 7:00 p.m. ? 7:00 a.m., this is the perfect place to get stinking drunk on a tenner, while sitting next to an elderly alcoholic and his dog.?7612 Oak Street,?504-861-2802, snakeandjakes.com

CAFFEINATE
Morning Call

Forget Caf? du Monde, the French Quarter establishment so heavily touristed it makes Graceland feel quaint. When you start jonesing for caf? au lait and a beignet ? and, let?s be honest, you so will ? get your fix at this Metairie coffee shop favored by locals. Open 24 hours, Morning Call even lets patrons man their own powdered sugar application for customized pastries. Now that?s Southern hospitality.?3325 Severn Avenue, Metairie, LA 504-885-4068, morningcallcoffeestand.com

Gracious Bakery
In a somewhat strange location in Gert Town/Mid-City, this small caf? serves coffees made with local small-batch roaster French Truck Coffee as well as exceptional breads and desserts. Pastry chef Megan Forman is a New Orleans native who honed her skills at Bayona and Sucre before opening this caf? and sweets spot in 2012. Fresh baked breads vary daily, but are consistently killer in signature sandwiches like smoked ham with pecan-cheddar spread and pepper jelly.?1000 S Jefferson Davis Pkwy, Ste 100. 504-301-3709,?graciousbakery.com

Velvet
Tamaro Muro?s tiny cafe brews Intelligentsia and serves a notable selection of elegant, one-bite teacakes. Priced at just $1 a pop, it?s worth trying a few. The Uptown original has since spawned its own coffee truck, Velvet to Geaux, and will soon be joined by a Central City permanent location, appropriately called Velvet Central.?5637 Magazine Street,?504-450-2129, throwacupcake.com

The Orange Couch
The brainchild of a San Francisco ex-pat, this sleek corner caf? serves local beans and baked goods with unexpected Asian accents. Classic Vietnamese Iced Coffee is given the Nola treatment with chicory, and locals clamor for the tomato tartlets and mochi alike. The modernist interiors are small, so go early on a warm day to grab an outdoor table for some solid Marigny people-watching.?2339 Royal Street, 504-267-7327,?theorangecouchcoffee.com

EDIBLE SHOPPING
Cochon & Cochon Butcher

Some chefs seem born into their fates. Aptly named pork and sausage enthusiast Donald Link is among them. Link owns both the well-regarded Cochon restaurant and this casual spin-off, selling incredible sausages, more cuts of pork than a David Chang fantasy reel and pretty phenomenal sandwiches. Sidle up to the counter to have the Cochon Muffaletta with a glass of Spanish wine, or ask for a bushel of house-cured boudin to go. No judgment.?930 Tchoupitoulas Street,?504-588-7675,?cochonbutcher.com

St. James Cheese Company
A combination cheese shop and gourmet deli on a tree-lined Uptown street, St. James has over 250 cheeses on offer at any given time, as well as tasty take-away sandwiches and cheese plates featuring the best curds and whey of the day. The store can get crowded during the mid-day lunch rush, so it?s best to come early to get the broadest selection and the best input from the knowledgeable staff.?5004 Prytania Street, 504-899-4737,?stjamescheese.com

Vom Fass
Good things turn up in unexpected places. This former Uptown nail salon is now the first American location of a revered German culinary emporium. It stocks an incredible selection of rare oils, vinegars and wines, as well as an array of spirits impossible to find anywhere else in the U.S. The name translates to ?from the barrel,? so tasting is encouraged. Guten appetit!?5725 Magazine Street,?504-302-1455, nola.vomfassusa.com

Kitchen Witch
With over 5,000 volumes of vintage, rare and Louisiana-centric cookbooks, it seems almost inevitable that this charmingly congested French Quarter bookstore would also have a house cat. Owners Philipe LaMancusa and Debbie Lindsey encourage browsing, and will offer their picks for the best places to go, see and eat in their city. Kitchen Witch is closed Tuesdays and Monday afternoons, but eager readers can call ahead to arrange private appointments.?631 Toulouse Street, 504-528-8382,?kwcookbooks.com

Loubat Equipment
Loubat has been outfitting the New Orleans restaurant industry with kitchen supplies since 1875. The new Mid-City location has an expansive showroom and over 55,000 square feet of flatware, fine china, deep-fryers and industrial-grade refrigeration equipment. Don?t miss the incredibly helpful in-store demos and special events, like a tutorial on cooking with your cast-iron, or the knife-sharpening expert who?ll refresh your blade for just $2.?4141 Bienville Avenue,?800-881-9957, loubat.com

COOKING SCHOOLS
New Orleans Cooking Experience

While these intimate classes are regrettably no longer housed in the gorgeous House on Bayou Road, the spirit of the B&B?s in-residence cooking program lives on in this highly customized program. Local culinary stars like Frank Brigtsen conduct half-day, private and immersion classes on preparing seasonal New Orleans fare like oysters Bienville, seafood okra gumbo and chicken ? la bonne femme.?1519 Carondelet Street, 504-430-5274,?neworleanscookingexperience.com

Crescent City Cooks
The striking space of this French Quarter cooking school includes floor-to-ceiling windows overlooking the Mississippi River. Since class sizes are kept small, it?s a good idea to opt for the hands-on experience, where $150 gets you three hours of personalized instruction in the art of red beans and rice, etouf?e and bananas foster.?1 Poydras Street, 504-529-1600,?crescentcitycooks.com

New Orleans School of Cooking
This educational behemoth is a bit like a Whole Foods: sure, it may lack the charm of an independent, but it?s successful for a reason. Groups of eight or more can reserve private, hands-on cooking classes to prepare four-course, traditional Creole meals, but the smart money for a quick visit is on the group demonstrations. These two-hour shows run a mere $25 per person, and include historical overview and instruction on classics like smoked sausage jambalaya and shrimp Creole, plus all the Abita you can drink.?524 St. Louis Street,?504-525-2665,?nosoc.com

Read?more stories about New Orleans on Food Republic:

Source: http://www.foodrepublic.com/2013/01/30/you-travel-you-eat-where-eat-drink-new-orleans

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Japan's All Nippon Airways says 787 batteries replaced 10 times

by Associated Press

khou.com

Posted on January 29, 2013 at 11:09 PM

TOKYO - Japan's All Nippon Airways says it replaced lithium-ion batteries on its 787 Dreamliners 10 times before a battery overheating incident led to the worldwide grounding of the jets.

ANA spokeswoman Megumi Tezuka said Wednesday the airline was not required to report the battery swapping cases to Japan's Transport Ministry because they did not raise safety concerns and did not interfere with flights. Boeing was informed.

She said the batteries were replaced because they failed to charge properly or showed other problems.

All 50 of the Boeing 787s in use around the world were grounded after an ANA flight on Jan. 16 made an emergency landing in Japan when its main battery overheated. Earlier, a battery in a Japan Airlines 787 caught fire while parked at Boston's Logan International Airport.

Source: http://www.khou.com/news/188956921.html

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