Thursday, October 10, 2013

iPhone 5 vs. Samsung Galaxy S4 Comparison: Will 5S vs. S5 Camera Specs Battle Live Up to the Hype? [UPDATE] [VIDEO]

The iPhone 5s iphone cases life proof lg case is one of the hottest smartphones on the market right now, proving to be a top-seller for Apple after just three days. The Galaxy S5 is rumored to be releasing in early 2014 with specs primed to hit Apple where it hurts.

The battle between the Samsung Galaxy S4 and iPhone 5 was one of the best in recent memory, but for these tech giants, that comparison is yesterday's news. Apple's new flagship will likely be matched up with the Galaxy S5 for at least a couple months, even with rumors of an iPhone 6 and an unnamed iPhone at 5.7 inches reported to be hitting the market Q1-Q2 of 2014. This comparison series takes aim at rumored specs news for the Galaxy S5 and the specs list for the iPhone 5S. This edition will look update a previous installment, taking a look at updated rumors about the Galaxy S5's camera.

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Samsung Galaxy S5 vs. iPhone 5S Camera Specs (Part 2)

The first time we went over the 5S vs. S5 camera specs, the iPhone 5S had not been released. Now that we have the official specs list for the flagship Apple smartphone, here is what the 5S packs in comparison to the rumors suggested for the 5S prior to its release date:

Rumors indicated that the 5S would feature a 13-megapixel front-facing camera that included a faster camera lens for improved shooting in low light and better flash, along with the updates brought with iOS 7. Rumors indicated that Apple bought camera sensors from Sony for the 5S and that the camera would take up less room without compromising photo quality, as well.

Apple decided to keep the 5S at 8MP, which still puts it behind Samsung's Galaxy line (the S4 features a 12-megapixel front-facing camera), but the rest seems about right, with Apple adding improvements to the 5S' camera including digital image stabilization and picture-taking during video recording to go along with iOS 7's photography upgrades. Considering the 5S is an 'S' upgrade and not a full-fledged redesign, it may be have been too much to ask for more megapixels, which will likely debut in the 6.

Recent rumors about the Galaxy S5's camera, however, don't bode well for Apple.

Samsung has reportedly developed a new 13MP sensor that could be featured in the Galaxy Note 4 and Galaxy S5, according to Patent Bolt.

The sensor can capture images 8 times brighter than those captured by the Galaxy Note 3 and Galaxy S4, which would rival the HTC One for low light capability. The report adds that the camera sensor also includes improved anti-shake functionality and is more power friendly. The anti-shake feature will help correct an angular inaccuracy of up to 1.5° (digital cameras can fix errors up to 0.7°). The sensor will be put into mass production by the first half of 2014, according to Patent Bolt.

Based on these rumors and the fact that Apple's iPhone 5S still sits at 8MP, you would have to believe the S5 will be a better smartphone camera than the 5S. Stay tuned for more updates on the S5's camera specs as the smartphone's release date nears.

Check out the previous installments of the comparison series.

---> Part One: Galaxy S5 vs. iPhone 5S Design

---> Part Two: Galaxy S5 vs. iPhone 5S Camera Specs

---> Part Three: Galaxy S5 vs. iPhone 5S Storage Capacity

---> Part Four: Galaxy S5 vs. iPhone 5S Video Recording

---> Part Five: Galaxy S5 vs. iPhone 5S 64-Bit Processors

---> Part Six: Galaxy S5 vs. iPhone 5S Operating Systems

---> Part Seven: Galaxy S5 vs. iPhone 5S Release Dates

---> Part Eight: Galaxy S5 vs. iPhone 5S Displays

---> Part Nine: Galaxy S5 Features to Destroy 5S?

---> Part Ten: Galaxy S5 vs. iPhone 5S Graphics Chips

Galaxy S4 vs. iPhone 5 Comparison

The Samsung Galaxy S4 and the iPhone 5 battle has been one of the more memorable smartphone comparisons for smartphone users in recent years. Each device has its own fanatics and critics, and while the average smartphone user doesn't understand the complicated technolgy behind each device, they are adamant on which phone provides a better experience for them.

The iPhone 5 has been lauded for its smooth operating system right out of the box, but the Galaxy S4's advanced Android OS allows the user to personalize their experience. These are two of the most significant differences between these devices, which also shed a bit of light on the type of user that owns each smartphone.

However, one considerable factor consumers may want to consider when deciding between the smartphones is the cost it takes to build each model-which trickles down to your pockets during purchase.

Samsung's Galaxy S4 is all the rage these days, but its Apple competitor, the iPhone 5, may still have a leg up on its smartphone counterpart in at least one category: the iPhone is a cheaper model to make.

A estimate by HIS iSuppli suggests quite a difference in prices between the two mobile phones. This, of course, means Apple will have more profit and, as a result, more money available from the smartphone business for innovation, marketing, support and price competition.

According to the His iSuppli estimation, the Apple iPhone 5 with 16GB of storage costs $196 to manufacture (for the lowest-end model), including materials. The cost for the 32GB version is estimated at $217, while the 64GB version runs $238.

Samsung Galaxy S4 estimates to cost $244 for the 16GB model at the high-speed packet access version (a 4G mobile standard), with $236 going for materials and $8.50 for manufacturing. That means the S4 roughly $48 more per unit to make than the equivalent iPhone. The LTE version of the S4, with 16GB, is $3 cheaper.

"Although [the S4's] hardware is not radically different from the Galaxy S III introduced in April of 2012, the Samsung Galaxy S4 includes some critical component updates that enhance its functionality as well as its BOM cost," said Vincent Leung, senior analyst for cost benchmarking at IHS, in a statement. "Among the upgrades are a larger, full high-definition display; a beefed-up Samsung processor; and a wealth of new sensors that set a record high for the number of such devices in a smartphone design."

According to the His iSuppli estimation, the Apple iPhone 5 with 16GB of storage costs $196 to manufacture (for the lowest-end model), including materials. The cost for the 32GB version is estimated at $217, while the 64GB version runs $238.

Samsung Galaxy S4 estimates to cost $244 for the 16GB model at the high-speed packet access version (a 4G mobile standard), with $236 going for materials and $8.50 for manufacturing. That means the S4 roughly $48 more per unit to make than the equivalent iPhone. The LTE version of the S4, with 16GB, is $3 cheaper.

"Although [the S4's] hardware is not radically different from the Galaxy S III introduced in April of 2012, the Samsung Galaxy S4 includes some critical component updates that enhance its functionality as well as its BOM cost," said Vincent Leung, senior analyst for cost benchmarking at IHS, in a statement. "Among the upgrades are a larger, full high-definition display; a beefed-up Samsung processor; and a wealth of new sensors that set a record high for the number of such devices in a smartphone design."

Source: Designntrend

Tuesday, October 8, 2013

No Zadro, no problem: Success continuing without star midfielder

<nickelp>The Wisconsin Men's soccer team took a massive hit last week when senior Tomislav Zadro went under the knife to repair a meniscus injury, leaving a void in the center of Wisconsin's midfield.

As the Badgers starting center midfielder, Zadro is responsible for being the team's playmaker and offensive leader on the field. Zadro has put together a fantastic portfolio so far this season racking up two goals and four assists in his five starts. In addition, Zadro's field presence has allowed the Badgers to control the pace of the game and create opportunities. With Zadro at the helm offensively, the Badgers have been able to average nearly two goals a game, a record for the Badgers in the John Trask era.

However, in Zadro's absence, sophomore Drew Connor has taken on the offensive midfielder role and performed brilliantly. Connor notched his first start at the position Sept. 29 against Penn State, and really settled into the role Wednesday in Wisconsin's 1-0 win over Marquette.

"Tomo being gone puts a lot of pressure on Connor," Junior Nick Janus said. "But he is taking that pressure and is just gone with it. He is taking that number 10 spot right now. He needs to be the playmaker, and he has. It is pretty impressive how well he has played."

In his two years with the team, Connor has been gaining experience all across the midfield and is finally getting a chance at the helm in control of UW's offense. Instead of being intimidated by the task at hand, Connor is facing the challenge head on.

"Center midfield has always been my natural position," Connor said. "Coming in last year I played a little bit of [defensive] mid and wide mid. The new position is not foreign to me, but I am a lot more comfortable in that defensive midfield position. I like it, it gives me a good chance to show some of my creative ability and it has helped my development as a player. It has been fun."

Connor's confidence in the position not only comes from experience in the position but also from his confidence in his teammates and their skills and abilities.

"Of course we could use [Zadro]," Connor said. "But there is a sense of unselfishness on the team. We know how to work the ball around and everything is just working out for us. We have a lot of good leaders and creative players on the field so it makes things a bit easier for me when I play that role as playmaker."

Connor came out swinging at the start of the first half against Marquette Wednesday. He dominated the center of the field including making multiple runs that resulted in good chances for the Badgers. Defensively, Connor was able to slow down Marquette's powerful midfield and prevent the Golden Eagles from controlling the center of the field and the tempo of the game.

"Drew has really grown as a player this last year," head coach John Trask said. "He is not just doing tricks out there; He is playing a man's game out there. The amount of touches, the amount of energy, and quality he brought to that position [Wednesday], it was impressive to say the least."

Connor's performance against one of the best midfielders in the country had Trask talking about Connor's chances of earning All-American Honors for his performances this year.

"If [Bryan] Ciesiulka, who is a fantastic player, is an All-American," Trask continued. "Where does Drew Connor factor into the national picture because our number seven was the dominate performer in the middle of the field [that night]."

With two games in the center midfield position, spectators have been able to see what we can expect out of Connor in the next few years. With Zadro graduating at the end of the season, the play maker role will need to be filled in upcoming seasons. Based on his performance the last two games, many will expect Connor to take on the challenge next year.

Though Zadro could very well return from surgery before the Badgers take the field Tuesday against Drake, Connor has certainly made his mark on this team and installed himself as the frontrunner for the position next year.

Source: Badgerherald

Monday, October 7, 2013

Crypto cases on Milwaukee County's north shore increase to 17

Two new 5s iphone cases north face coats for boys xl of the parasite Cryptosporidium have been been reported by the North Shore Health Department, bringing to 17 the number of confirmed cases.

And that number is expected to rise as the department awaits test results on others.

"We do expect to see an increase in the number of Crypto cases as a result of person-to-person contact," North Shore Health Officer Jamie Berg said in a statement released Friday. "We are strongly encouraging people to be tested who have diarrhea."

The North Shore Health Department first reported the unusual cluster of cases of the gastro-intestinal illness caused by Cryptosporidium a week ago Friday, and it has since spread, in many cases by person-to-person contact.

Ozaukee County now has one confirmed and two probable cases within the same family linked to the outbreak, according to the Ozaukee County Health Department.

The North Shore department has said the outbreak is linked most likely to contaminated swimming pool water, although an investigation of the original source is ongoing. The North Shore Water Commission and treatment plant maintain that the parasite is not in the drinking water and that the water is safe.

The person-to-person spread has prompted health department officials to stress the importance of thorough hand washing, especially after using the restroom or changing a diaper, because the parasite that causes the illness can be passed through fecal matter to food or any object touched by an infected person.

Symptoms of the illness include loose, watery diarrhea for one to two weeks or longer, stomach cramps, nausea and a slight fever.

In addition to thorough hand washing, public health officials are stressing that anyone who has experienced diarrhea should not swim for at least 14 days after their last diarrhea episode. The parasite can remain in a person's body long after symptoms disappear and can then be spread to others through pool water.

Source: Jsonline

Thursday, October 3, 2013

David Wilson ready to flip the script and score for first time this season

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For a good part of last year, the Giants waited for David Wilson to break one.

Back then it was as a kickoff returner. It seemed that each week he would have an exciting, dynamic run out of one end zone, but he was never able to reach the opposite one. It wasn't until Week 14 that he finally eluded all of the tacklers and scored.

The same kind of frustration and anticipation is bubbling again this season, only not for Wilson's special-teams play. He was supposed to be the team's marquee running back, the one who would carry them in his second year on the team, but a pair of fumbles in the opener stunted that development. He became part of a pretty balanced rotation and last week even lost his starting job (albeit for one play).

Now, though, the Giants don't have many other options at running back. They waived Da'Rel Scott this week and rookie Michael Cox does not sound ready to play. Andre Brown is still a month away from coming off injured reserve. That leaves Wilson and Brandon Jacobs, who coach Tom Coughlin indicated would be used in goal line and short-yardage situations, in the backfield.

In other words, it's time for Wilson to step into the spotlight. And, in a perfect world, over the goal line.

"I told him the other day, we need him to get in the end zone," Coughlin said. "That's what I'm looking for."

He's been close. In each game there has been a play or two in which Wilson seemed a step away from busting out a big run. Just like last year with the kickoff returns. "It's there," Wilson said of the big plays. "A lot of things are close, but close don't win games."

He hasn't had more than 13 carries in a game this season. That's not exactly bell cow territory. But even with the anticipation of a larger workload, Wilson isn't changing his philosophy.

"It's still the same motto: Do your job," he said. "When you're in there, that's what you have to do."

Wilson should get a little help at other positions. David Diehl will be starting at right guard in place of the injured Chris Snee (an announcement Diehl made himself). That will add some experience to the blocking in front of Wilson. And fullback John Conner has been with the team for a week. Coughlin said he expects that Conner is ready to take on a larger role.

All of that seems to point toward Wilson having a big game on Sunday. Or at least a big opportunity. If he does produce, it will be the first time this season.

"The main thing is to be consistent, and not be consistently bad, consistently good," Wilson said. "Do the positive things to help move the ball down the field and give our defense a break and score points. That's how you win games."

Despite a disappointing start to the season, Coughlin said he's been impressed by Wilson's demeanor. The first-round pick has not hung his head or sulked over a role that has been less than he likely thought coming into the season, certainly less than he imagined when Brown was injured in the preseason finale.

Wilson said that's because he always tries to see the positive in any situation. And he laughed at Coughlin's directive to get him in the end zone.

"It don't matter who it is, I don't think he really cares who gets in the end zone just as long as we get in the end zone more than the other team does," Wilson said. "I definitely want to be a part of the group that's in there. That's a good feeling. That's what we work for and play for as offensive players, to score touchdowns."

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Source: Newsday

Hands on: Dyson Hard vacuum-mop hybrid is better in theory than in practice

<promotionalp>Dyson sucks and blows, and we mean that in the nicest way possible. Now, it's getting ready to wipe with the latest addition to its home cleaning product line: The DC56 Dyson Hard ($330). The oddly-named Hard is a mop and vacuum hybrid designed specifically for "hardwood" floors, which complements Dyson's existing line of vacuums. Will the Dyson Hard give wet mop pioneer Swiffer a run for its money? Well, let's not jump to conclusions.

Look and feel

Much like recent Dyson vacuum models, the Dyson Hard is designed to be more functional, portable, and thinner than the classic ball-bodied Dyson cleaners. When you open the box, you'll find three main parts: The handheld vacuum, pole, and mop head. A mounting attachment also comes with the package so you can easily rest the machine on the wall when you're done cleaning.

The Root Cyclone digital motor part of the Dyson Hard looks nearly identical to the DC44 Animal Slim, although the company insists the parts were not repurposed. You can still use the vacuum without the pole to clean cars or upholstery - the only major difference is the Hard's white color scheme and its 111,000 rpm motor (DC44′s motor clocks in at 104,000 rpm).

On the other end is Dyson's wet mop attachment, which has a wide, textured, rubberized surface sandwiched between two strips of vacuum openings. The idea is that users can attach a wet cleaning sheet to the rubber part of the mop and clean as they normally would. The special integration of the vacuum strips help to pick up larger pieces of dust and debris while the wet mop wipe the smaller grains in one fell swoop.

As with all Dyson equipments, the Hard looks and feels good to use. Everything from the Chrome finish to the glossy vacuum handle screams class, but that alone doesn't make for an effective cleaning device, so we charged up our Hard to put it through some paces.


The Dyson Hard package comes with a few proprietary wet wipes, although you can presumably use any brand you wish. Push the two red buttons on the mop head to detach the vacuum so you can wrap the wet cloth over the rubber surface. When it's all tucked in, hover the vacuum back on top of the mop, and push down until the red buttons click to set everything in place.

Here, you can choose to clean your house san-vacuum if you wish, but that would defeat the purpose of your investment. Fire that 110,000 rpm motor up with a push of the button right at the top of the handlebar.

Compared to the DC44, the noise level is about the same despite the more powerful motor. However, because the Dyson Hard has a smaller vacuuming surface, it isn't quite as effective on our floors as the DC44.

While the wet mop is able to clean like a regular Swiffer, Dyson's vacuum effect actually makes the cloth dry faster than usual. Within a couple of minutes, we found ourselves needing to rewet the mop. While the ridges in the textured rubber under the mop head is supposed to help scrub the floors, we found that this design got the mop stuck a few times, interrupting what should normally be effortless long strokes.

We found the cloth effective in picking up dust, dirt, and dried liquid, and the vacuum handled larger debris like leaves, food, or hair. However, the only way the two worked well together was if we used very slow, deliberate strokes. These strokes feel natural when using a vacuum on a carpet, but wet-mopping a hardwood floor is usually an ... ahem ... swifter affair. We found it a little unsatisfying, not to mention slow.

Should you buy it?

The idea of combining Dyson's strength - vacuums - with a wet mop is genius in theory but, in reality, the product could use a bit more work. If the vacuum openings had larger bristles to help feed miscellaneous grime up the suction motor, the device might do a better job vacuuming while mopping. Perhaps a little more space between the vacuum strips and mop would the mop stay wet longer, eliminating the need to rewet or change the cloth as often. That, or Dyson should look into combining a spray to help the mop rewet itself without needing to stop, flip the device over, and pour in the cleaning solution.

The DC56 Dyson Hard is cheaper than the DC44 Animal Slim, and, once you detach the mop, the handheld vacuum still boasts the impressive Root Cyclone motor that gives Dyson that prestige, with more power to boot. It will work well in smaller areas of your home, and if the particular drawbacks to the mop function don't bother you, it's a more versatile device.

Still, if vacuuming is your main concern, we think the extra $70 for the $400 DC44 is worth the investment for vacuum attachments that are superior to what's included in the Dyson Hard package. This is Dyson's first foray into the mop market and we don't doubt it improve on the DC56. With a few design tweaks, we believe that it has the potential to be a great addition to a home cleaning arsenal.

Source: Digitaltrends

Move over Apple Maps: iPhone 5S motion sensor malfunction may be widespread

Users reporting widely off-the-mark readings from the iPhone 5s iphone cases otterbox jobs's compass and wonky gaming experiences with the new device's accelerometer may be facing an unfixable hardware hurdle.

(Credit: Josh Lowensohn/CNET)

Apple Maps may still be sending clueless drivers off the beaten path and onto active airstrips, but the company is facing a far deeper problem with its new flagship iPhone 5S's directional capabilities. Widespread reports are claiming that the new device's motion sensors are highly error-prone, and the problem could be on the software side or a calibration error built into the handset itself.

The staff over at Gizmodo took the iPhone 5S to task in multiple tests, finding the iPhone 5S's motion sensors giving readouts that are wildly different than those of the iPhone 5.

The app most affected is Apple's native compass. In displaying direction, it shows discrepancies on average of eight to 10 degrees compared with the iPhone 5 with both running iOS 7.

Gaming is also affected as the accelerometer is used to maneuver in many driving and physics-based games that rely on the tilting of the screen to achieve in-game motion. Gizmodo found that by starting a match in EA's Real Racing 3 on a level plane and without any exterior movements, the iPhone 5S's accelerometer immediately registered a leftward tilt and veered the car in that direction.

(Credit: Gizmodo)

Testing the two devices accelerometer data on a level surface did indeed display a massive change in readouts.

The iPhone 5S's directional faults aren't the only issues with the the compass app. The new inclinometer and gyroscope, available in iOS 7, are opened by swiping left on the compass' first screen and are, again, showing faulty information when compared with the iPhone 5.

On a flat surface, the gyroscope on the iPhone 5S typically reads -3 degrees, something both Gizmodo's and my own 5S displayed. The inclinometer -- a feature you activate by holding your device sideways in the air -- is off by roughly two to three degrees as well.

Over at MacRumors, an incredibly robust 20-page thread started on September 24 is home to hundreds of users dissecting the issue, with many claiming that the problem could in fact be a hardware issue given the iPhone 5 and 5S running the same software display different readouts. Apple has not confirmed the issue nor has it publicly acknowledged it in any way.

In the case it is hardware, there's little users could do to remedy the issue save for turning in their iPhone for a new one. However, some users have reported the same issues cropping up with new iPhone 5S's, suggesting the motion sensor malfunctioning could be a widespread problem.

It is unlikely that Apple would ever employ a trade-in protocol given its infamous "free bumper" response to the antennagate fiasco with iPhone 4. In an ideal world, Apple could identity the issue as a software problem a push out an update to potentially fix whatever calibration issue might be the culprit.

Whatever the issue, it's not looking good for Apple's M7 motion processor. The chip was touted as Apple's answer to activity-tracking apps that want a more powerful data-collector without forcing users to go out and buy a Nike FuelBand or Fitbit. It measures data from the accelerometer, gyroscope, and compass, meaning it won't exactly work as advertised given those different parts' massive readout errors.

We've reached out to Apple for comment and will update this story when we hear back.

Source: Cnet

Vedge owners are standing tall in the garden

<d9292p>MICHAEL BRYANT/ Staff Photographer

Posted: Thursday, October 3, 2013, 3:01 AM

Rich Landau and Kate Jacoby, the husband-and-wife chef-owners of Vedge restaurant, are riding a wave that has yet to crest.

The couple are reveling in our current vegetal love affair and, more specifically, with the sophisticated cooking that has brought their vegan fine-dining restaurant such critical and popular success.

Witness the last several months: Vedge was named one of the country's top vegetarian restaurants by Food & Wine magazine; Landau and Jacoby cooked dinner for one of the world's most famous vegans, Bill Clinton; the couple developed a line of vegan sauces for Williams-Sonoma; and Gwyneth Paltrow even interviewed them for her blog.

Last month, their new cookbook was released, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking, proclaiming and explaining their fresh and flavorful vegetable cooking. According to Landau, its first printing of 10,000 copies has nearly sold out.

We visited the Center City home they share with their 5-year-old son, where the couple cooked for the first time in their just-remodeled kitchen. The space reflects their cooking style: warm with rustic hickory cabinets, granite countertops the color of sand, and a backsplash of small river stones, contrasted with the sleek modernity of stainless steel.

While we chatted, Landau prepared a few dishes from the new book: a lovely tomato-based cioppino, with royal trumpet mushroom standing in for the seafood, and the most flavorful lentils I have ever tasted, served with roasted carrots and a green harissa sauce. Jacoby, who serves as the pastry chef and wine and cocktail manager, whipped up one of the "I-can't-believe-there's-no-dairy-in-here" desserts: caramel panna cotta with red raspberries. And trust me, the cow's milk was not missed.

Maureen Fitzgerald: At the moment, the stars seem to have aligned for the two of you. Do you feel like you've arrived?

Rich Landau: You know, it's funny you should ask. . . . I walk to work in the morning, and just the other day I was thinking to myself, "Slow down, enjoy this. Take a breath." We set out to do exactly this. And we worked really hard for it.

M.F.: You've come a long way from the little Horizons Cafe in Willow Grove nearly 20 years ago. Was fine dining always in the plan?

R.L.: Yes, it was all well-thought-out. We set out to do this from the start. . . . I thought we had a niche, an audience, and a relevance . . . and we felt like we had to take it to the next level. I was more scared not to move forward. I saw what was going on around me in this city with the Tashans and Zahavs, and I did not want Stephen Starr to be the one to open the fine-dining vegan restaurant - I wanted to be at the forefront. . . . I needed to do it to survive. . . . So yes, we definitely are having this 'pinch-me' moment, but it is not like we hit the lottery. We worked really hard to get exactly where we are. And we are still working really hard.

Kate Jacoby: It is a little like parenting: You start out with infancy and then you master that and then you have the next stage. Now we have manager, and we have a pastry department, and it is not really easier, it's just different. But at least we are not cleaning our stations every night. It has freed us up to be more creative.

M.F.: When did you become a vegetarian?

R.L.: We lived in a very pet-friendly house, with a dog, cat, gerbils, hamsters, fish, and rabbits in the yard. I loved the taste of meat, but once I fully understood where it came from, I had an ethical aversion. . . . Back then, there was nowhere to eat, and I figured I better start cooking. I started dabbling at a very young age. . . . I thought about going to cooking school, but I knew I would have to kill meat and cut lobsters, and I didn't want to do that. I wanted to cook a style of cuisine that didn't really exist.

K.J.: I was a customer. I used to come in with my mother. I was trying to eat more vegetarian when I was in college, and I thought he was a magician. . . . His cooking made it easy to see you could do it.

R.L.: There were a lot of preconceived notions out there, that vegetarians were pot-smoking hippies listening to the Grateful Dead. Part the bead curtains and smell the patchouli. We wanted to start from scratch . . . and reach out to the carnivores. We wanted to show them that we weren't crazy, that we loved all the great flavors. That it wasn't just about wheat germ and boiled broccoli and brown rice. That you don't have to sacrifice anything. . . .

I thought it would be a pretty good business venture. . . . At Horizons, we started with nothing over $5. . . . It was little more than a coffee shop near Arcadia University. I thought I would have a lot of students, and lo and behold, all these suits-and-ties show up. And we were off.

M.F.: So other great chefs traveled to Italy to learn how to take cooking to the next level. And you never went to cooking school. How did you figure out how to create great flavors with vegetables? Were you trying to re-create the richness of meat?

R.L.: So, for instance, with these lentils, I cook the raw lentils with olive oil and onions, like a rice pilaf. It is all about developing levels of flavor. Roasting and sautéing them gives it a completely different effect. Now, you've got a smoky undercurrent going on. I had to figure out how to get that depth of flavor without the ham hock and the bacon. . . .

M.F.: Do you still crave meat?

R.L.: I still crave the primal idea of meat. I don't really crave the meat. . . . Once it is out of your system, you don't really want it, you don't need it or crave it . . . but I do still think about a corned beef special. . . . I still remember it. I will never forget it.

M.F.: And Kate, what about your baked goods? I know it is not as easy as subbing in vegan butter and cream.

K.J.: I have baked all my life, so I understood how eggs and butter work in recipes, so it was about looking at a recipe, and figuring out how to get the same effect with different ingredients. In our ice creams, for instance, I'm trying to create that tanginess, the way it coats your mouth, the balance of tanginess and creaminess. ... I'm trying for a flavor that reminds me of Breyers ice cream. Usually, it is some combination of soy and coconut milk.

R.L.: Traveling has also had a huge effect on both of us. Our trip to Japan in '08 really changed my style of cooking. I saw such a respect for intense seasonality. I learned that you can actually have deep layers of flavors, still have it be relatively simple. I learned restraint and to really treat vegetables well. Just like fish and meat, there is a perfect amount of cooking for every vegetable.

M.F.: Are you on a mission to get people to eat vegetarian, to eat healthier? Is your food healthy?

R.L.: We are not calling this a health-food restaurant. We are more concerned about satisfaction. That it is soulful and satisfying. . . . We are truly about taste first.

K.J.: It is rich. It is an indulgence. We want people's eyes to roll back in their heads.

R.L.: But at the same time, I do feel a responsibility. . . . It is up to us to have the best seitan and tofu that people have ever eaten. . . . I feel like people are looking for a reason not to eat vegan or come back. . . . We've all heard the joke, 'I'm here for my girlfriend, I'm getting a cheesesteak after this.' . . . I feel like people have to try it here to be convinced. . . . It's so hard to change your diet. We have so many people coming in who are trying to reverse diabetes. . . . So I really do feel pressure in that regard. I want people to leave thinking that they can do this, they can eat well. . . . I feel really good about that.

M.F.: So, what's next?

R.L.: We'd love to have a little sibling to Vedge, something small and casual with a bar, with all the flavors, just done more simply, to prove it can be as good in a bar- type atmosphere. . . . One of the reasons is that Kate and I are hands-on, we are always there, every night, super-involved, and people have told us, the only way to get away from that is to have another restaurant, so this will force us to leave it to others to manage. . . . So we are looking at spaces.

And I hope we can start to enjoy what we have worked so hard for. It is so hard to turn off the ambition - how do you turn it off? I do look at all the burn marks and cut marks, and remember all the long days and nights of working so hard. I know I have to take stock and try to enjoy the state of happiness. But if we do have opportunities, I'm not going to panic. Bring it on!



Island Spice Blend

Makes more than 1 cup

1 tablespoons ground cumin 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon paprika 1 tablespoon salt 1 tablespoon freshly ground black pepper 2 teaspoons ground allspice 2 teaspoons brown sugar 2 teaspoons dried thyme 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1/4 teaspoon ground cloves

1. Mix all of the ingredients together.

- From Vedge: 100 Plates Large

Royal Trumpet Mushroom Cioppino

Makes 4 to 6 servings

1 pound royal trumpet mushrooms, very bottoms of stems removed, wiped clean 4 tablespoons olive oil 1 cup finely sliced leeks, rinsed well 2 tablespoons minced garlic 1 cup finely sliced fennel, fronds removed 1/2 cup dry white wine 3 cups vegetable stock One 16-ounce can diced tomatoes, preferably San Marzano 1 tablespoon Old Bay seasoning 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1 tablespoon chopped fresh thyme or oregano 1 teaspoon crushed red pepper flakes 4 to 6 slices bread, such as a nice sourdough, grilled or toasted

1. Slice the mushrooms lengthwise as thin as possible. A mandoline works best, or use a knife and slice really thin.

2. Heat 2 tablespoons of the olive oil in a large stockpot over high heat until it ripples. Add the leeks and garlic, and cook, stirring, until brown, 3 to 5 minutes.

3. Add the sliced mushrooms, and continue to brown for 3 to 5 more minutes.

4. Stir in the fennel, then the wine. Let the wine come to a boil, reduce the heat to medium, and simmer for 2 minutes.

5. Add the stock, tomatoes with their juices, Old Bay, salt, and pepper, and bring to a boil. Reduce the heat to medium-low, and simmer until the mushrooms are tender and the fennel is soft, about 15 minutes. Stir in the thyme and crushed red pepper flakes.

6. Ladle the soup into the bowls. Drizzle with the remaining 2 tablespoons olive oil, and garnish with the bread.

- From

Per serving (based on 6): 182 calories; 7 grams protein; 14 grams carbohydrates; 5 grams sugar; 11 grams fat; no cholesterol; 1,344 milligrams sodium; 3 grams dietary fiber.

Whole Roasted Carrots With Black Lentils and Green Harissa

Makes 4 to 6 servings

For the carrots: 2 pounds jumbo carrots, washed well 2 tablespoons olive oil 2 tablespoons Island Spice Blend For the lentils: 1 tablespoons olive oil 1/2 cup minced onions 1 tablespoon minced garlic 3 cups vegetable stock 2 cups dried black or green lentils, picked through and rinsed 2 teaspoons Island Spice Blend For the harissa: 2 cups loosely packed fresh cilantro leaves 1 cup chopped onions 2 garlic cloves 2 jalapeno peppers, stems and seeds removed 2 tablespoons olive oil 2 tablespoons rice wine vinegar 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon sugar

1. Preheat oven to 400 degrees.

2. Toss the carrots on a sheet pan with the olive oil and Island Spice Blend. Roast until they just start to become tender, 15 to 20 minutes.

3. Meanwhile, to make the lentils, heat the oil in a medium stockpot over high heat until it ripples. Add the minced onions and garlic and cook, stirring, until brown, 3 to 5 minutes. Add the stock, lentils, and Island Spice Blend and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the lentils are tender, 25 to 30 minutes.

4. Meanwhile, combine all of the harissa ingredients in a blender and blend until smooth.

5. To serve, spoon the lentils onto a serving dish, place the roasted carrots on top of the lentils, and cover the carrots with the harissa.

- From Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking (The Experiment, 2013)

Note: Buy jumbo carrots loose or, if buying bagged carrots, reduce the cooking time by half. If the carrots come with greens, cut them off, but leave about one inch of the stem.

Per serving (based on 6): 434 calories; 21 grams protein; 58 grams carbohydrates; 12 grams sugar; 14 grams fat; no cholesterol; 1,584 milligrams sodium; 25 grams dietary fiber.

Caramel Panna Cotta With Red Raspberries and Tarragon

Makes 8 servings

1/4 cup sugar Two 131/2-ounce cans coconut milk Seeds from 1/4 vanilla bean pod 1 teaspoon pure vanilla extract 1/2 teaspoon agar 1/2 teaspoon salt 2 teaspoon tarragon leaves, chopped 1 teaspoon agave nectar 1 teaspoon freshly squeezed lemon juice 1 pint raspberries

1. Heat the sugar in a large saucepan over medium heat until it starts to caramelize, stirring occasionally to prevent burning, about 5 minutes.

2. Once the sugar has turned amber but before it burns, slowly and carefully stir in the coconut milk. Add the vanilla bean seeds, vanilla extract, agar, and salt. Bring back to a simmer, then stir occasionally until the agar has dissolved thoroughly, 8 to 10 minutes.

3. Transfer the mixture to the blender, and puree for 1 minute.

4. Portion the coconut-milk mixture into eight 4-ounce ramekins. Cool at room temperature for about 20 minutes before transferring to the refrigerator. Chill for at least 2 hours.

5. Meanwhile, toss the chopped tarragon in a small bowl with the agave and lemon juice. Add the berries and toss gently, then cover the bowl, and transfer it to the refrigerator until ready to serve, up to 1 day.

6. When ready to serve, run a small knife around the edge of each custard to help release it from the ramekin. Invert it onto a serving dish, using the knife to guide it out. Arrange some dressed berries on top or on the side and serve.

- From Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking

Per serving: 267 calories; 3 grams protein; 16 grams carbohydrates; 11 grams sugar; 23 grams fat; no cholesterol; 162 milligrams sodium; 5 grams dietary fiber.


Source: Philly