LaSalle Bank brand to Oblivion as BofA takes over

CHARLOTTE, N.C. (AP) - Bank of America Corp. will officially mark its $21 billion purchase of Chicago's LaSalle Bank Corp. on Monday, taking down LaSalle's green and yellow colors for the blue and red of Bank of America.

"Those red signs will be very evident in Chicago," said Liam McGee, Bank of America's president of global consumer and small business banking, in an interview with The Associated Press. "When they walk into a former LaSalle banking center, it will look and feel like a Bank of America banking center."

The nation's second largest bank by assets bought LaSalle Bank last year, picking up the unit of ABN Amro Holding Co. as Europe's biggest banks fought over the rest of the Dutch company. The deal filled a key gap in the Charlotte-based bank's national coverage map, adding thousands of ATMs and hundreds of branch offices in Chicago and Michigan.

While Bank of America and LaSalle customers have had access more than 18,500 ATMs to make cash withdrawals with no fees since October, McGee said customers as of Monday will have greater access to most of the bank's products and services in its banking centers.

A complete system conversion will occur later this year, he said.

In the coming weeks, LaSalle's roughly 1.5 million customers will receive new Bank of America-branded debit and ATM cards, and will begin to see account statements displaying the Bank of America name. To help ease the transition, existing customer account numbers and information will remain the same.

McGee said Bank of America still plans to lay off about 2,500 employees in Illinois over the next year. "There were redundancies and overlap between the two companies," he said. After the layoffs, Bank of America will have about 8,000 Illinois employees.

Best Foreign Cuisine book in the Gourmand World Award in the US "Taste of Nepal"

 

When Jyoti Pathak (pictured, right) went to live in the United States 40 years ago, she did her household chores, spending a lot of time in the kitchen trying to make Nepali meals for her doctor husband and three children.

There were not too many Indian spice shops in the remote corner of New York state where they lived, and Jyoti had to rely on friends and family bringing masala, gundruk, maseura and tama from Nepal.

There were some Indian cook books in the bookshops, but nothing about Nepali cuisine. That is when the idea to write a Nepali cookbook first came to her.

Today, nearly four decades later, Jyoti has been awarded the Best Foreign Cuisine book in the Gourmand World Cookbook Award in the US for her book, A Taste of Nepal. Jyoti was in London last week to receive another nomination for her book to be declared the best foreign cuisine book internationally.

There have been quite a few Nepali cookbooks that have come out in the past 15 years. And, marching with these more inclusive times, there are books now on Newari, Sherpa and even Thakali cuisine. Jyoti's book weaves in Nepal's history and culture and how the food here has been influenced by Tibetan and Indian culinary traditions.

A Taste of Nepal Hippocrene Books, 2007 Hardcover 470 pages ISBN – 10: 078181121X

'Nepali food is characterised by its simplicity, lightness and healthfulness,' she writes, 'a typical meal uses the freshest ingredients, minimal fat and an artful combination of herbs and spices.'

Observing the mountains of rice that people eat on the food stalls along Nepal's highways, however, one could argue that it is the sheer volume of food ingested that makes Nepali diet unhealthy. Nepalis may have a low-fat diet, but the middle class ODs on carbs and does very little exercise to burn it off.

Jyoti's recipes include the simple mutton curry, and she uses the elaborate and exotic sounding Dahi Haleko Boka-Khasiko Masu which is guaranteed to make the diaspora Nepali's mouth water just hearing about it. Then there are the momos and raw marinated water buffalo and even the Basi Bhat Bhutuwa, the ingenious Nepali way to re-use leftover rice for an appetising snack.

A Taste of Nepal doesn't leave out the ingredients and recipes that make Nepali food different from Indian or Tibetan: Alu Tama, Gundruk Bhatmas ko Jhol, Maseura Alu, Jimbu, Lapsi ko Achar, Kalo Dal. Nepalis abroad may find it difficult to find these ingredients, but with 15 percent of Nepalis now living outside Nepal it is only a question of time before stores spring up stocking up on jimbu and
lapsi too.

Jyoti held long-range consultations with her family back home in Nepal and researched the 350 recipes thoroughly. "I used to cook with a pinch of this and a dash of that, but in preparing the book I actually had to go out and measure everything," she says.

Because it is primarily written for the western audience, the book has made it easy by including the masalas usually found in the ethnic food section of any US or European supermarket.

bon Vivant Nepamerican

The first time I came to Nepal I was kind of intimidated by the food. Placed in front of me was a plate piled so high with rice that I feared having to reject half of it, an act which many have told me was one of the worst insults a person can commit in this country. Having managed to eat it all somehow, I had to fast for a day afterwards.

A friend in Kathmandu doesn't eat rice because she is allergic to it. I am impressed she is able to survive in Nepal. The only places where you can do this are big cities, or ironically, the poorest villages on the Mahabharat Lekh and remotest mountain districts, where people eat dhido or potatoes.

It's a shame that people look down on alternative staples like makai, alu and kodo, as poor man's food. Most of them are actually more nutritious than polished rice. Many rural Nepalis know this too, but those without khet would still rather sell cash crops and buy rice than eat makai day in day out, even though they remember that they used to be stronger on a maize diet. I suppose rice is more prestigious than maize and the rest, and if you're eating the same every day, it tastes more interesting.

Glamor of Nepali cuisine is known only to select few. Some people regard it as the lavish cousin of Indian food, people get to know this once they experience the subtleties of Nepali gastronomy.

The most delicious Nepali foods are really hard to explain to the uninitiated. How do you explain what gundruk is like? By describing the preparation? "Well, it's kind of half-fermented dried spinach." By describing the taste? I don't think there are words in English to describe the bouquet of gundruk ko jhol. Many foreigners are initially suspicious of gundruk, but once they have tried it lose their hearts to it.

The same can be said for tama. The first time I had it I was somewhat perturbed to find out I was eating bamboo. But now just thinking about alu tama with golbheda ko achar makes my mouth water.

There is also something lost in translation when they tell you sekuwa is "burnt meat". Only those who have tried it (preferably with jad or tongba, which I am saving for another column), know that pork sekuwa at the Airport Sekuwa Pasal can be one of the most delicious dishes in the world. Who cares about the tapeworms?

Part of the reason for Nepali food's mysterious profile outside of Nepal is translation problems. I have been served things in Nepal for which there is no word in English, or probably any other language.

Some of these I have only tasted in one or two households. Although the holy trinity of dal, bhat and tarkari  with spicy pickles holds sway in most of the country, its preparation varies between districts, villages and even from house to house.

Many of the real Nepali delicacies are home recipes, sometimes made from ingredients which are specific to that area and unknown elsewhere. I have had foods in Panchthar which people had not heard of even in Ilam.

Many – not all – 'Nepali' restaurants in England serve Indian food, may be to attract a bigger crowd. A token hat is dipped to Nepalipan by including momos in the menu. But then again most Indian restaurants in New York and London don't serve real Indian food either. They conform to American & British expectations and tastes, which are used to canonical vindaloo, madras and tikka masala.

Hopefully with time and the spread of the diaspora, the profile of Nepali cuisine will rise internationally. Sadly, many of the local ingredients which make the food special in each place are not available outside the country (some are not even available in Kathmandu).

I just hope Nepali food doesn't sell out, and remains true to its spicy, salty, sour, and other tastes that I can't even name. The world will eventually understand the genius. Let them come.

New Gold Rush

Thinking of throwing out your old cell phone? Think again. Maybe you should mine it first for gold, silver, copper and a host of other metals embedded in the electronics -- many of which are enjoying near-record prices.

It's called "urban mining," scavenging through the scrap metal in old electronic products in search of such gems as iridium and gold, and it is a growth industry around the world as metal prices skyrocket.

The materials recovered are reused in new electronics parts and the gold and other precious metals are melted down and sold as ingots to jewelers and investors as well as back to manufacturers who use gold in the circuit boards of mobile phones because gold conducts electricity even better than copper.

"It can be precious or minor metals, we want to recycle whatever we can," said Tadahiko Sekigawa, president of Eco-System Recycling Co which is owned by Dowa Holdings Co Ltd.

A tonne of ore from a gold mine produces just 5 grams (0.18 ounce) of gold on average, whereas a tonne of discarded mobile phones can yield 150 grams (5.3 ounce) or more, according to a study by Yokohama Metal Co Ltd, another recycling firm.

The same volume of discarded mobile phones also contains around 100 kg (220 lb) of copper and 3 kg (6.6 lb) of silver, among other metals.

Recycling has gained in importance as metals prices hit record highs. Gold is trading at around $890 an ounce, after hitting a historic high of $1,030.80 in March.

Copper and tin are also around record highs and silver prices are well above long term averages.

RECYCLING METALS

Recycling electronics makes sense for Japan which has few natural resources to feed its billion dollar electronics industry but does have tens of millions of old cell phones and other obsolete consumer electronic gadgets thrown away every year.

"To some it's just a mountain of garbage, but for others it's a gold mine," said Nozomu Yamanaka, manager of the Eco-Systems recycling plant where mounds of discarded cell phones and other electronics gadgets are taken apart for their metal value.

At the factory in Honjo, 80 km (50 miles) southwest of Tokyo, 34-year-old Susumu Arai harvests some of that bounty.

A ribbon of molten gold flows into a mould where it sizzles and spits fire for a few minutes before solidifying into a dull yellow slab, on its way to becoming a 3 kg (6.6 lb) gold bar, worth around $90,000 at current prices.

Wearing plastic goggles to protect his eyes while he works, Arai said he was awestruck when he started his job two years ago.

"Now I find it fun being able to recover not just gold, but all sorts of metals," he said.

The scrap electronics and other industrial waste is first sorted and dismantled by hand. It is then immersed in chemicals to dissolve unwanted materials and the remaining metal is refined.

Eco-System, established 20 years ago near Tokyo, typically produces about 200-300 kg (440-660 lb) of gold bars a month with a 99.99 percent purity, worth about $5.9 million to $8.8 million.

That's about the same output as a small gold mine.

Eco-System also recovers metals from old memory chips, cables and even black ink which contain silver and palladium.

RECYCLING CELL PHONES

But despite growing interest in the environment and recycling, the industry struggles to get enough old mobile phones to feed its recycling plants.

Japan's 128 million population uses their cell phones for an average of two years and eight months.

That's a lot of cell phone phones discarded every year, yet only 10-20 percent are recycled as people often opt to store them in their cupboards due to concerns about the personal data on their phones, said Yoshinori Yajima, a director at Japan's Ministry of Economy, Trade and Industry.

Just 558 tonnes of old phones were collected for recycling in the year to March 2007, down a third from three years earlier, industry figures show.

As metals prices rise, the Japanese industry faces growing competition for scrap, which is pushing up prices.

"We are seeing more competition from Chinese firms, and naturally the goods go where the money is," Dowa's Takashi Morise said.

In response, Japanese firms are importing used circuit boards from Singapore and Indonesia, as they also contain valuable minor metals that Japan is particularly eager to recover.

These minor metals such as indium, a vital component in the production of flat panel televisions and computer screens, antimony and bismuth are indispensable for producing many high-tech products.

However, they are often not easy to acquire as China has tightened export controls, making it harder for Japanese manufacturers to buy these metals.

That's where the "urban miners" step in.

"Our wish is to be able to help Japanese manufacturers that need these metals," Eco-System President Sekigawa said.

Solution to Dinner-time Embarrasment

How to Survive the 5 Most Embarrassing Dinner Date Mishaps

Dining mishaps come in all forms. And no, we're not talking about using the wrong fork for your salad! Spills, slip-ups, unsightly smears, these can turn a delightful dinner into a bit of a nightmare. Here's a guide to make the best of some messy situations...

• The Spray  Chatting while in the midst of chewing a bite is never desirable, although sometimes it's unavoidable. If you accidentally spit a bit of "collateral" on your company, it can be downright mortifying! Take a napkin and playfully wipe them off. A laugh and a shrug can do wonders! If you get lucky and they don't happen to notice that spot of food that landed on their sleeve, reach over and brush it off by touching their arm to emphasize something you're saying -- they'll never know.
  
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• The Whole Tooth  Poppy seeds, fresh ground pepper, and shredded lettuce are top threats to your dignity. There's nothing like enjoying a delicious meal and leisurely conversation only to discover you've had a ribbon of green stuck around your tooth for the last hour. If your date points it out, laugh it off and graciously excuse yourself to remove it. Do not try to pick it out at the table! If you discover it on your own by way of a trip to the restroom, let it slide or make a light joke of it when you return to the table (depending on whom you're dining with).
  
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• The Spaz  You pick up your fork to take a bite of tomato basil linguini and then SPLAT, it's all over your lap. Whether it's pasta sauce or iced tea, there's nothing slick about spilling food on yourself or the table, but you can handle the aftermath with grace. Just smile and say "whoops," then gently wipe yourself off with a napkin. If the spill calls for a more hardcore anecdote, excuse yourself to the bathroom to wipe it away with soap and water. It's better than feverishly scrubbing at the table.
  
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• The Drop Out  If you drop a utensil on the floor, flag the waiter and politely ask for a replacement. He or she will generally retrieve the fallen item, so you don't end up diving under the table. Handle it as a non-event and move on with your meal. If you're at someone's home, subtly retrieve the item and go to the kitchen to rinse it off.
  
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• The Food Face  Even for the most cautious diners, certain foods are always a bit messy -- take hot-and-cheesy pizza, sauce-laden barbecued chicken, and double-decker burgers for instance. If a speck ends up on your cheek, no worries. Delicately wipe it off. If you aren't aware of it, and your companion points it out, wipe it away with a good-natured laugh and a "thank you!!" When your dinner date is the one with a little stray sauce on his or her face, a simple "you've-got-a-little-yummy-right-here" will let them know in an amusing embarrassment-free way.

Sanskrit for Computer

Computational linguistics

There have been suggestions to use Sanskrit as a metalanguage for knowledge representation in e.g. machine translation, and other areas of natural language processing because of its relatively high regular structure.^[27] This is due to Classical Sanskrit being a regularized, prescriptivist form abstracted from the much more complex and richer Vedic Sanskrit. This leveling of the grammar of Classical Sanskrit began during the Brahmana phase, and had not yet completed by the time of Panini, when the language had fallen out of popular use.

The Sanskrit language

The Sanskrit language, whatever be its antiquity, is of a wonderful structure; more perfect than the Greek, more copious than the Latin, and more exquisitely refined than either, yet bearing to both of them a stronger affinity, both in the roots of verbs and in the forms of grammar, than could possibly have been produced by accident; so strong, indeed, that no philologer could examine them all three, without believing them to have sprung from some common source, which, perhaps, no longer exists.