This class will be devoted to the beautiful and compelling forms, textures, and colors that occur in nature, how they relate to art, and how best to construct them in borosilicate glass. We will make a concentrated study of what makes these natural components so compelling and why their use is a central aspect of representational, abstract, and surreal art. We will design pieces to test our ideas and to express our feelings. There will be demonstrations, discussions, and presentations. This class is open to students of all levels, but some flameworking experience would be helpful.

Born in 1951 in Fort Belvoir , Virginia and raised in Honolulu , Hawaii , Robert's formal education ended after one year of college. He apprenticed with a professional lampworker for two years in the mid-seventies and then sold his own designs at outdoor craft fairs for ten years. In 1987 he took a class from Paul Stankard that opened his eyes to the possibilities of his medium. In 1989, he stopped doing craft shows and began marketing his work exclusively through galleries. Since then, his career has taken off. He shows his work in some of the finest galleries in the country and participates in prominent exhibitions each year. His work is exhibited in many prominent collections including the Renwick Gallery of American Crafts at the Smithsonian Institution, the Corning Museum of Glass, The Toledo Museum of Art, The Carnegie Museum of Art, The Mint Museum, The Cleveland Museum of Art, The Museum of American Glass at Wheaton Village , and the Pilchuck Glass School .

He has taught extensively at the major glass schools including the Pilchuck Glass School , Penland School of Crafts, The Studio at the Corning Museum of Glass, and The Eugene Glass School. He has filmed and produced two videos on his flameworking process, and he has designed and maintains an elaborate web page dedicated to his own work and the galleries that represent him (www.mickelsenstudios.com). He has published numerous technical and historical articles on flameworked glass. He served for six years on the board of directors of the Glass Art Society and was their treasurer and vice-president.

 

Located on the edge of a beautiful cliff on the south coast of the island of Minorca, this cave bar offers spectacular views of the surroundings.  Enjoy a selection of the best cocktails while viewing the beautiful sunrise or sunsets as this bar is open day and night.  It also transforms itself into a hot dancing destination at night with the best international DJ’s spinning their tunes. This is one bar that is not to be missed.

 

Route 36 is the world’s first and only cocaine bar.  It offers you much more than your average cocktail.  It is located in one of Bolivia’s capital cities, La Paz.  Route 36 sells the most sought after and open expensive, cocaine lined on empty black CD cases along with alcohol. Due to complaint from the neighbors regarding the use of the illegal drug, the location of the bar changes constantly. As a consequence, the bar’s location can be known only through word of mouth. It attracts foreign drug users and backpackers from all over the world. 

 

Alux is a unique restaurant, bar and lounge located inside a naturally formed cavern.  Tantalize your senses while enjoying the fine international and Mexican drinks and cuisine.  At Alux, the main attraction is nature itself.  Admire the stalagmites and stalactites formed due to fissures of the caves while drinking and dancing.

 

Normally, we judge a restaurant according to its ambience, food and the service. In return, we’re also expected to maintain a certain level of decorum. However, this is not the case at Casa Pocho where free beer and tapas are given to customers who insult their bartenders. Excluding extremely rude words, the customers are allowed to use milder insults such as jerk and idiot. Casa Pocho  is co-owned by Bernard Mariusz and Michal Lotocko, this bar is the perfect place to head out to after a bad day to let off some steam. 

 

This bar tests just how far you’ll go to have a drink. Located at a height of 1, 296 feet in Rio de Janeiro, this bar is accessible via two ways. You can either go the easy way (ride a 75 passenger cable car) or impress people and rock climb. It’ll be seem worth it in the end when you’re admiring the mountain-top view with a tall caipirinha which is a blend of ice, sugar, line and cachaça, a Brazilian alcohol made from distilled sugarcane.

 

A trip to Jamaica is incomplete without a visit to this unique bar. It is a rustic wooden shack located about a quarter of a mile out to sea in Parottee Bay.  Along with delicious fresh seafood and traditional Jamaican beverages, you can even go swimming in the clear water.  Boat rides are available to take you from the shore to the bar and back.

 

 

On the northern shore of Africa’s vast Lake Malawai lies an unusual lodge. It consists of four thatched huts next to a bar and restaurant which are built into a rock cave near the waterfall.  Getting to the lodge requires either a five-four trek or ferry ride. Moreover, the vodka-filled watermelons are kept chilled in a kerosene icebox as there’s no electricity available.

 

 

Located in Bangalore, this bar is made to look like the inside of a space ship.  Inside NASA, the lighting is neon blue and the serving staff are dressed as astronauts. The tables also have rocket fins attached. It was created by Vijay Mallya. To all to the glory, laser-light shows take place every night. 

 

This is the world’s only bar inside a tree! It is located inside a huge 72 ft high baobab tree in a garden in Limpopo. The tree itself is 6000 years old. This amazing bar which is hallowed into the 155 ft wide trunk has its own phone and dartboard. It even has its own cellar, with natural ventilation to keep the beer cool. To add to all this, the pub is lit with electric lighting and has a bell outside for last orders.

 

This bar is the kind of place you go to for the experience rather than the drinks.  The Clinic bar, as predicted is inspired by a hospital. It has hospital beds as couches, the servers are wearing scrubs and drinks are served in syringes and test tubes. To add to the morbid feel, the rooms are in the shape of pills.

Many of us can't do without " Maggi " especially when one is away from home, in a foreign land. Here is a piece of information to share so that we can remove the potential health hazard of consuming Maggi.

Maybe you should print this e-mail to keep as a reminder, pin it up in the kitchen or dining room as reminder or in your purse if you are always travelling.

DO NOT IGNORE THIS ... Especially those fond of Maggi...

CORRECT WAY OF COOKING NOODLES'

The correct way to cook instant noodles without harming our bodies and health:

Normally, how we cook the instant noodles is to put the noodles into a pot with water, throw in the powder and let it cook for around 3 minutes and then it's ready to eat.

This is the WRONG method of cooking the instant noodles.

By doing this, when we actually boil the ingredients in the powder,normally with MSG, it will change the molecular structure of the MSG, causing it to be toxic.

The other thing that you may or may not realize is that, the noodles are coated with wax and it will take around 4 to 5 days for the body to excrete the wax after you have eaten the noodles.

1. Boil the noodles in a pot of water.

2. Once the noodles are cooked, take out the noodles, and throw away the water which contains wax.

3. Boil another pot of water, add the cooked noodles into the hot boiling water and then turn off the stove.

4. Only at this stage when the stove is off, and while the water is very hot, add the flavouring powder into the water, to make noodle soup.

5. However, if you need dry noodles, remove the noodles and add the flavouring powder and toss it to get dry noodles.

Dietician's Note:

If you buy plain hakka noodles which you make, you initially need to boil in water and discard the water. This will soften the noodles but to prevent it from sticking we need to add a tbsp of oil and also the noodles are deep fried partially to make them crunchy and then dusted with flour to prevent them from sticking while boiling. Hence when you buy the noodles they are already made unhealthy and this is the type we use to make stir fry noodles and the regular Maggie too is made the same way, plus they add MSG / Ajinomoto and other chemical preservatives.

A large number of patients with ages ranging from 18-24 years are ending up with pancreatitis either as a swelling or infection of the pancreasdue to regular consumption of instant noodles... If the frequency is more than 3 times a week, then it is very hazardous...

Please share this info and help save a life