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Guy Fieri’s New Atlantic City Eatery is Actually Really Good

Guy Fieri’s New Atlantic City Eatery is Actually Really Good


Guy Fieri hasn’t gotten the best press for his restaurants lately; his most recent concept, Times Square’s Guy’s American Kitchen & Bar, is infamous at this point. At the same time, Atlantic City’s reputation has taken a bit of a hit in recent months, with several hotels about to close down. But little did we know, the two are actually perfect for each other; last weekend we visited Guy Fieri’s Chophouse, which opened last month inside Bally’s, and it turns out that once you get past a smattering of “Flavortown” flare, it’s actually one of the most fun and creative steakhouses to open in recent memory.

The sprawling new restaurant took over the space last occupied by The Reserve, and former Scarduzio's chef de cuisine Giancarlo Generosi has come on board as executive chef here. It’s important to note that Fieri actually hasn’t had much to do with this restaurant aside from allowing the owners, Caesars Entertainment, access to his recipes. The Caesars team, under the guidance of Director of Restaurant Operations Lou Dimino, had carte blanche to design the space, menu, branding, and concept. Fieri hasn’t even been to the restaurant in person yet, but he Skyped into development meetings, contributed ideas, and obviously had to sign off on all of Caesars suggestions before they took effect.

The fact of the matter is, Caesars knows how to plan a restaurant, and Fieri was wise to leave the bulk of the decisions in their hands. The space itself is inviting and surprisingly low-key (once you get past the bright neon sign), with a large bar up front, plenty of deep red booths, and walls covered in white subway tiling, with minimal ostentation. Sure, the menu does boast some typical Fieri lingo like “Danger Wings,” “Kick’n Calamari,” and “Steak Bling,” but those wings are fall-apart tender “lollipop-style” wings that have been brined, grilled, and fried (below); the calamari is tender and complemented by creative plays on tartar and marinara sauces; and the “bling” is the option to top your steak with bacon and shrimp scampi, tempura lobster, or barbecued mushrooms and onions — not so different from what Marc Forgione is doing at American Cut further up the boardwalk. Overall, the menu is – dare we say – quite restrained for Fieri.

The 28-day aged steaks include a 14-ounce New York strip served with frizzled leeks, a rib chop rubbed with a flavorful coffee and ancho chile mixture and served with mole butter, and a horseradish-rubbed prime rib served with horseradish cream and au jus that was close to two inches thick and perfectly pink from end to end. All steaks and burgers (including the bacon mac and cheese-topped one that won the New York City Wine & Food Festival’s Burger Bash) are grilled over cherry and oak, giving them a nice char and a deep smoky flavor.

There are also a few more surprisingly upscale offerings that you might not expect at a Guy Fieri restaurant: broiled oysters, for example, topped with garlic confit, bacon, and Parmesan; or a seafood tower brimming with giant shrimp, oysters, and crab claws and legs; a classic onion soup topped with melted Gruyère and Emmentaler; an IPA-poached whole Maine lobster; a maple-Bourbon-glazed pork chop stuffed with spicy Andouille corn bread and roasted pear; or a tableside “potato rig” that lets you choose 8 different toppings, including smoked gouda fondue, roasted green chiles, and crispy garlic chips, for a one-pound 24-hour brined potato.

Intentionally or not, Guy Fieri’s Chophouse represents a major culinary shift for the chef, away from gimmicks and self-aggrandizing and more toward fun, inspired menus conceptualized with the help of truly talented partners whose only goal is to give diners a solid meal grounded in creative recipes and professional execution.

So bravo to Caesars for figuring out the best way to capitalize on Fieri’s brand while not going overboard or losing sight of the fact that it all comes down to the food, and bravo to Fieri for trusting Caesars to build a restaurant for him from scratch that paints his trademark style in the best light possible.

Dan Myers is the Eat/Dine Editor at The Daily Meal. Follow him on Twitter @sirmyers.


Get to ɿlavor Town' at Guy Fieri's Chophouse in A.C.

THE VIBE: The airy sixth-floor space overlooks the Boardwalk and beach, with a Vegas cachet, thanks to Guy Fieri's name in neon
and a swank interior that pops with rolled leather banquettes, gold chandeliers and a hopping lounge scene.

STANDOUT DISHES: The build-your-own seafood tower potato rig danger wings broiled oysters topped with garlic confit, bacon and Parmesan 28-day aged T-bone steak served with frizzled leeks and roasted garlic the minty Triple Double Pie, with peppermint hot fudge

GUY FIERI IS the Richard Simmons of the culinary world. Loved by many, abhorred by more, Fieri's spiky-headed antics part the seas of the culinary literati, while, at the same time, provide endless fodder for comedian Bobby Moynihan on "Saturday Night Live."

The New York Times' review of his Times Square eatery, Guy's American Kitchen & Bar, is legendary. All that said, the guy is uber-popular, he plays it low-brow and proud, and claims gaggles of fans as the star of the Food Network's "Diners, Drive-Ins and Dives."

So, with Atlantic City's current challenges, is it a good thing or a bad thing that Fieri is headlining the Chophouse at Bally's?

Good news: This big bucks steakhouse exceeded expectations on just about every front. As Fieri says, I was "driving the bus to Flavor Town."

In fact, G.F. is more of a backseat driver, optioning his name and recipes to the Caesars' team, under the guidance of director of restaurant operations Lou Dimino and Keith Mitchell, executive chef of Bally's Atlantic City and Caesars Atlantic City. The peroxided celebrity chef has popped in a few times, but the pros at Caesars are behind everything from the menu and restaurant design to the concept.

Thumbs up to the rosemary-garnished Lemon Drop Or Not ($14) and Kentucky sidecar ($13) at the spacious bar, notable for its craft beer list, including 16 on tap, and impressive barrel-aged cocktail program. The Chophouse also offers an impressive wine list, with ideas for pairing.

Thus fortified and tucked into a rosy banquette, we tried not to fill up on the cheesy garlic and onion pretzel bread served with mustard butter, since there was definitely danger ahead.

As in danger wings ($9.50), one of the Guy-isms familiar to his fans. Despite the silly name, these five medium-spicy drummettes were poetry in poultry, frenched, rack of lamb-style, and served with a blue-sabi-wasabi-meets-blue-cheese dipping sauce that was spot-on delish.

We opted to "kick it up" at Guy's Ultimate Raw Bar, which just means you can order pristine seafood by the piece — local clams ($2), oysters ($4), crab legs ($21 for a half-pound) and the like. Although our waiter couldn't seem to ID which oysters hailed from where, our chilled seafood was refreshingly briny.

Our only disappointment came with wrangling the rodeo shrimp dragon roll ($16), which, while it looked pretty, was stuffed with shrimp more flaccid than crispy (when, exactly, was it fried anyway?) and a ho-hum mix of crab salad and tuna. A massive wedge salad ($9.50) was crispy and beautified with creamy Humboldt Fog blue cheese dressing and crispy bits of prosciutto.

The aged beef is the main attraction here, wood-grilled steaks and chops, including a first-rate 22-ounce butcher's cut T-bone ($44), seared perfectly medium-rare and topped with frizzled leeks and a head of creamy roasted garlic.

Carnivores have much to ponder, such as the java-rubbed rib chop ($47), with java-ancho chili rub and mole butter, and horseradish-rubbed prime rib ($42), with mustard seed crisp. And for less coin, there is the 8-ounce bacon mac 'n' cheese burger ($17).

Like many steakhouses, Guy Fieri's Chophouse serves its steaks a la carte, although here you can order steak "bling," with bacon and shrimp scampi ($7), and "qɽ" mushrooms and onions ($7). We tried the latter, a sizzling side of smoky mushrooms and caramelized onions that was lovely with our beef.

The tableside potato rig offers several toppings to add to a 1-pound potato.

But it was the tableside potato rig that was the biggest hit. A cart loaded with eight toppings to adorn the 1-pound, salt-crusted, 24-hour brined potato ($9), ranging from the usual applewood-smoked bacon and ranch sour cream to what you might expect from Guy — smoked gouda poured out of a repurposed Jack Daniels bottle. Loved every morsel.

As if we hadn't inhaled enough calories, we tried two of executive pastry chef Deborah Pellegrino's Buick-sized desserts. While the Chophouse cheesecake ($15) earned oohs and aahs for its toppings of chocolate-covered potato chips, pretzels and hot fudge, for my money, the Triple Double Pie ($14) was the front-runner, a slab of mint chocolate chip ice cream studded with Junior Mints and a dousing of peppermint hot fudge.

As someone with bleached locks and hoop earrings once said, I could put this on a flip-flop and it would taste good.

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Best Bites from the Big Apple — Triple D in NYC

It's been called the city that never sleeps, but one thing New Yorkers certainly do is eat. Classic Italian, Vietnamese, Southern BBQ — New York City has some of the greatest grub around, and Guy's tried (almost) all of it. Keep reading to check out these dynamite dishes.

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Fresh Pappardelle & Meat Ragu — John's of 12th Street

For over 100 years, John's of 12th Street has been serving up real deal, authentic Italian food in New York City's East Village. They're known for their house-made, fresh-cut pasta, but it's their Tuscan ragu meat sauce that kept Guy going back for more. Chuck and pork butt are cooked down for over five hours in tomato sauce, house-made vegetable stock and marsala wine before being tossed with their famous pappardelle and served with a sprinkling of basil.

Slow-Roasted Goat Neck — Ducks Eatery

After being marinated for 24 hours in a mixture of fish sauce, soy sauce and over 21 different dry spices, the goat neck from Ducks Eatery is smoked over oak and hickory wood for seven hours and braised in its marinade for another five hours before being seared in a cast iron pan in bacon and pickled pastrami fat. Served over rice and dusted with cilantro, Guy says it's one of "the top three best goat dishes" he's ever had.

Crispy Crepe — Bun-ker Vietnamese

Don't let the name fool you. This isn't your typical French crepe. Sea salt and turmeric spice up the batter that's mixed with smoked bacon, eggs and shrimp and fried to a crisp, giving Bun-ker's crepe a "wicked good" melt-in-your-mouth finish.

"Down By Law" Chicken Sandwich — Queens Comfort

Named after owner Donnie D'Alessio's favorite movie, Queens Comfort's most famous chicken sandwich is a savory combination of different cooking techniques and flavors. Frist, the chicken is smoked for two hours, then braised in a sweet and spicy marinade. Then, it's sliced, topped with house-made bacon jam and a slice of cheddar cheese and served with a homemade chipotle aioli and sliced avocado. Guy says it's, "off the chain."

Chicken & Waffles — Pies 'n' Thighs

Every inch of Pies 'n' Thighs' famous chicken is coated in paprika, cayenne and black pepper before it's brined in sugar and salt for 24 hours. Then it's covered in all-purpose flour, deep-fried and served on top of freshly made buckwheat waffles, and topped with cinnamon butter and blueberry compote. Guy says it's "the most savory combination of chicken and waffles" he's ever had.

Sparrow Veggie Burger — The Sparrow Tavern

It's dive bar aesthetic might not scream four-star cuisine, but The Sparrow Tavern has a knack for turning out fresh and creative recipes. Their veggie burger is made of shredded carrots, zucchini, corn and peas, and it's held together with barley, mashed potatoes, panko bread crumbs and brown rice. The six-ounce patties are baked, then seared and served with pita bread, herbed fries and a side of maple-cayenne-mustard mayo.

Brooklyn Cuban Sandwich — Sidecar

The secret to the dynamite flavor of Sidecar's Cuban sandwich is the array of spices and flavors that are soaked into the meat. Cumin, mixed mustard seed, black peppercorn and dark brown sugar are just a few of the ingredients that make up the pork butt's dry rub. Then, it's submerged in a wet marinade of cilantro, garlic, beer and citrus zest and soaks up all that flavor for 48 hours. The ham is marinated in a mixture of Dijon mustard, honey, brown sugar and beer for over six hours before being stacked with the pork butt, pickles and Swiss cheese between two pieces of toasted bread.

Neapolitan Pizza — Don Antonio

When it comes to real deal, old-school Neapolitan pizza, the magic starts in the crust. At Don Antonio, pizza chef Roberto Caporuscio doesn't rely on measuring cups or specific recipes. Everything is done by hand and measured by feel. After the dough is pressed out into a circle and the desired toppings are added, the next, and arguably most important, step is the oven. At Don Antonio, they use a stone, wood-fired oven with a small mouth and a low dome which cooks the pizza in just about a minute. Guy says he "can feel the magic" in the kitchen.

Tacos al Pastor — Tortillaria Nixtamal

Thinly sliced pork butt is marinated overnight in a house-made adobo sauce and covered in slices of juicy pineapple before being cooked on a vertical rotisserie until the edges start to char. The meat is then sliced and served with pineapple, cilantro and Tortilleria Nixtamal's freshly made tortillas.

Skillet Apple Waffle — Jimmy's Diner

Waffles for breakfast are nothing new, but it's the topping at Jimmy's Diner that's reinventing this morning classic. Pancetta, apples and brown sugar are reduced and mixed with maple syrup, nutmeg, cinnamon and lemon zest. The sweet and savory mixture is layered on top of a buttermilk, vanilla waffle and sprinkled with powdered sugar. Guy says it's "a waffle that eats like a meal."

Stuffed Cabbage — Ben's Best Deli

This staple at Ben's Best Deli is a hefty portion of ground chuck that's seasoned with garlic powder, cumin, ketchup and pepper. The stuffed roll is covered in a sweet and sour raisin sauce (raisins, lemon juice, tomato puree, cranberry sauce, cinnamon), cooked for about an hour and served with another helping of the sweet and sour sauce.

Brown Sugar Beef Short Ribs — The Smoke Joint

The beef short ribs at The Smoke Joint are covered in a dry rub of cayenne pepper, brown sugar and salt before being smoked with hickory for up to 12 hours. Then they're brushed with a brown sugar, cayenne barbecue sauce and grilled to caramelize the sauce. After another thick layer of sauce, they're ready to eat. Guy calls it "one of the best barbecue things I've ever had."

Steak Pizzaiola — Defonte's Sandwich Shop

When it comes to this Italian sandwich, it's all about the gravy – or tomato sauce to the rest of us. The "gravy gone wild" at Defonte's is a tomato sauce with garlic powder, bay leaf, basil and a thick hunk of butter. Added to that are slices of pounded chuck meat that'll simmer in the gravy for about an hour, making it nice and tender. Once the meat is ready, it's piled on white bread, sprinkled with grated cheese and topped with slices of fresh, house-made mozzarella. Then, a quick bake in the oven melts all the flavors together.

The Brindle Burger — The Brindle Room

What's so special about this seemingly basic burger? It's all about the fat. The Brindle Room's eponymous burger is made with a mixture of prime rib meat and beef chuck, giving it a fat percentage of about 30 percent, up from the typical 20 percent. The six ounce patties are seasoned with salt and pepper, seared in a cast iron skillet, smothered in American cheese and caramelized onions and served on a toasted bun. "It really is a dynamite burger," Guy says.

Low-Country Shrimp and Grits — The Redhead

The stone-ground grits from The Redhead are thickened with milk, butter and a dollop of mascarpone cheese and seasoned simply with salt and pepper. Over the grits is a serving of made-to-order shrimp and andouille sausage cooked in shrimp stock with celery, onions, bell peppers, garlic, thyme and parsley.


Guy Fieri’s new restaurant takes a major beating in New York Times

Guy Fieri is known to most TV viewers as the louder-than-loud host of Food Network’s “Diners, Drive-Ins and Dives,” cruising the country in a red ’67 Chevy convertible and looking for spots serving good old-fashioned down-home food. But based on one major review of his latest restaurant, not even Fieri would park the car for a bite to eat.

Guy’s American Kitchen & Bar opened in New York City’s Times Square in September, and on Tuesday, the New York Times published its review. And unlike most restaurant reviews, this one is making serious waves.

The review, written by Times food critic Pete Wells, is a series of increasingly hostile questions directed at Fieri. It’s one of those one-time-only critical stunts that grabs a lot of eyeballs, but rarely bodes well for the subject of the review.

And with questions such as, “Does this make it sound as if everything at Guy’s American Kitchen & Bar is inedible?” it’s unclear how Fieri could possibly answer them with anything other than possibly a middle finger.

Other questions raised in the review include, “And when we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?” And “Is this how you roll in Flavor Town?”

Wells’ final summation of Fieri’s Times Square restaurant? “Poor.”

While many people far from NYC are giggling in glee at the Times’ brutal takedown of a celebrity chef’s restaurant, a debate has already begun online about whether a review like this actually does any good. After all, isn’t Fieri’s establishment designed to attract curious tourists and not NYC’s dining elite (the type who read restaurant reviews in the New York Times).

Fellow Food Network host Alton Brown tweeted words of semi-support, writing, “I am planning on visiting Guy Fieri ‘s NYC eatery this weekend because it can’t be as bad as all those snooty New Yorkers say. #wishmeluck”


Pat @ Mille Fiori Favoriti Colorado / New York, United States Hello and welcome! I'm Pat, a lifelong New Yorker who has recently moved to a suburb of Denver in the beautiful state of Colorado, so that I can live close to my children and grandchildren. I look forward to learning many new things about my new "mile high" city and I will share them on my blog. New York City will always be my second home, and I will also continue to share many posts about it. My blog's name in Italian means a "Thousand Favorite Flowers." I chose this unusual blog name because researching and writing for my blog, and taking photogrpahs for it, is like another "memory flower" that I am collecting in my bouquet of life. I hope you will enjoy your visit to my blog and that you will leave a comment so that I know you've been here. Thanks! View my complete profile

Guy Fieri’s New NYC Eatery Gets Awful New York Times Review

If you watch Food Network's "Diners, Drive-ins and Dives," you know that the show's star, Guy Fieri spews accolades at nearly every eatery he stops — gushing about garlic fries, cheering for chili, and drooling over dry-rubbed steaks.

But the 44-year-old didn't get quite the same treatment when it came time for The New York Times food critic Pete Wells to review Fieri's new mega-restaurant, Guy's American Kitchen & Bar, a 500-seat eatery smack in the middle of Times Square.

In a rare zero-star review (which some are calling the writer's harshest ever), Wells dedicates none of his more than 1,000 words to anything positive, instead making the piece a series of searing questions for Fieri — questions about the food that paint a very unappetizing picture.

"How, for example, did Rhode Island's supremely unhealthy and awesomely good fried calamari — dressed with garlic butter and pickled hot peppers — end up in your restaurant as a plate of pale, unsalted squid rings next to a dish of sweet mayonnaise with a distant rumor of spice?" Wells asks.

"How did Louisiana's blackened, Cajun-spiced treatment turn into the ghostly nubs of unblackened, unspiced white meat in your Cajun Chicken Alfredo?"

"Why did the toasted marshmallow taste like fish?"

The drinks didn't fare much better.

"Hey, did you try that blue drink, the one that glows like nuclear waste? The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?"

And the reportedly atrocious service didn't escape the scathing review either: "When you have a second, Mr. Fieri, would you see what happened to the black bean and roasted squash soup we ordered?"

"By the way, would you let our server know that when we asked for chai, he brought us a cup of hot water?"

Wells also notes limp, cold fries, gray turkey, syrupy sauces, cafeteria-like vegetables, uninterested hosts, and the pet peeve of every foodie worth his weight in locally grown produce: entrees being wedged onto the table while diners are still eating their appetizers.

The reviewer even manages to sneak in a criticism in the usually neutral information section of the article, which typically details things like the restaurant's hours, address, and price point. When it comes to the "atmosphere" description, Wells notes it includes 蛄 seats, three levels, three bars, one chaotic mess." Ouch.

And for those thinking that Wells might have gone a little hard on poor Guy (who also owns several restaurants in California), well, we here at omg! haven't dined at the restaurant and can't really chime in on that one, but you can't say that the writer is only impressed with fancy fine dining spots. Earlier this year, he gave a solid two-star review to Mission Chinese Food, a small storefront restaurant on Manhattan's Lower East Side, where most items cost $12 or less. On the other hand, he recently gave another not-often-used goose egg to New York's venerable ൝ Club," where jackets are required and dinner for one this Thanksgiving will set you back $95.

Other publications seem to agree with Wells' assessment. In October, New York Post critic Steve Cuozzo wrote that he wouldn't feed food from Fieri's new Times Square restaurant to his cat.

"Well, they must not like their cat very much," Fieri said in an interview late last month with "CBS This Morning" after he was asked about the Post review. "I know what I make, I know how I cook. I know the success of my food. I mean, you can't have eight restaurants and be doing it wrong, or that wrong."

Though some potential diners might have been turned off by the review, Fieri's got one customer who still plans on stopping in: fellow Food Network star Alton Brown, who, on Wednesday tweeted: "I am planning on visiting Guy Fieri's NYC eatery this weekend because it can't be as bad as all those snooty New Yorkers say. #wishmeluck"

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Italy investigators probe why cable car brake ɽidn't work'

STRESA, Italy (AP) — The investigation into Italy's cable car disaster that killed 14 people will focus on why the lead cable snapped and why the emergency brake didn't engage and prevent the cabin from careening back down the mountain until it pulled off the support line and crashed to the ground, the lead prosecutor said Monday. Verbania Prosecutor Olimpia Bossi outlined the contours of her investigation based on what she said was objective, empirical fact of what occurred: “The brakes of the security system didn't work. Otherwise the cabin would have stopped," she said. “Why that happened is naturally under investigation." Bossi spoke to reporters as the lone survivor of Sunday's horrific tragedy, a 5-year-old Israeli boy living in Italy, remained hospitalized in Turin in intensive care with multiple broken bones. The Israeli foreign ministry identified him as Eitan Biran. His parents, younger brother and two great-grandparents were among the dead, the ministry said, correcting an earlier statement that had included Eitan among the victims. Italian media identified all the other victims as residents of Italy. The disaster, in one of the most picturesque spots in northern Italy — the Mottarone mountaintop overlooking Lake Maggiore and other lakes near Switzerland — raised questions anew about the quality and safety of Italy’s transport infrastructure. Transport Minister Enrico Giovannini visited the site Monday and announced a commission of inquiry to investigate the “technical and organizational causes” of the disaster, while prosecutors will focus on any criminal blame. Giovannini told reporters in Stresa, the lakefront town at the foot of the Mottarone peak, that the aim of the investigative commission would be to “ensure this never happens again." The transport ministry said a preliminary check of the cable line’s safety and maintenance record show that the whole lift structure underwent a renovation in August 2016, and that a full maintenance check was performed in 2017 and more inspections last year. In November and December 2020, other checks were performed on the cables themselves, including magnetic inspections on the primary cables of the lift: the cable that pulls the cabin up the mountain, the support cable that holds the car and the rescue cables. In December another visual check was performed, the ministry said. The mayor of Stresa, Marcella Severino, quoted witnesses as saying they heard a “loud hiss," apparently when the lead cable snapped. She said the cabin reeled back down the line until it apparently hit a pylon and then plummeted to the ground. It rolled over two or three times before crashing into trees, she said. Some of the bodies were thrown from the car and were found amid the trees, rescue workers said. In on-camera comments to LaPresse news agency and other reporters in her office, Bossi noted that the emergency brake had engaged on the other cable car that was traveling in the opposite direction, down the mountain. She said the possible crimes that are being investigated are multiple manslaughter, attempted manslaughter and an “attack on public transport." She acknowledged the transport crime was an unusual hypothesis, but justified it by recalling that a cable car up and down a mountain is a form of public transportation. The funicular line is popular with tourists and locals alike to scale Mottarone, which reaches a height of 1,491 meters (4,900 feet) and overlooks several picturesque lakes and the surrounding Alps of Italy’s Piedmont region. The mountain hosts a small amusement park, Alpyland, that has a children’s rollercoaster, and the area also has mountain bike paths and hiking trails. It only reopened a few weeks ago after Italy’s wintertime coronavirus lockdowns lifted, and officials hypothesized that families were taking advantage of a sunny Sunday to visit the peak and take in the view. The mayor declared a day of mourning for Stresa, which like tourist destinations around the country had suffered from COVID-19 lockdowns that not only slashed foreign tourism but cut local day-trip visits by Italians. The Israeli foreign ministry identified the five Israelis killed as Eitan's parents, Amit Biran and Tal Peleg-Biran, an Israeli-born couple studying and working in Pavia. Biran’s Facebook page identifies him as a medical student at the University of Pavia. Their 2-year-old son, Tom Biran, died at the scene, as were Peleg-Biran’s grandparents, Barbara and Yitzhak Cohen. The ministry said they had arrived in Italy on May 19 to visit their granddaughter and great-grandchildren. Amit Biran’s sister, Aya, wasn't involved in the crash and was at the bedside of Eitan at Turin’s Regina Margherita hospital, the foreign ministry said, adding that other family members were flying to Italy from Israel to join her. In a tweet Tuesday, Italy's national firefighting squad said they were cheering for Eitan even as they mourned the others: “Forza Eitan (Go Eitan), all the firefighters are with you." The head of intensive care at the Turin hospital, Dr. Giorgio Ivani, said Eitan was sedated and intubated after surgery to repair his broken bones. An MRI scan was planned for Monday to assess any brain injury, though hospital officials have noted that he was conscious when he arrived. Among the other victims were an Italian researcher, Serena Consentino, and her Iranian-born companion, Mohammadreza Shahaisavandi, according to a statement from Italy’s National Council of Research, where Consentino had a research grant. Also killed at the scene were Vittorio Zorloni and his wife, Elisabetta Persanini. Their 6-year-old son, Mattia, died at Regina Margherita after multiple efforts to restart his heart, hospital officials said. A young couple, Silvia Malnati and Alessandro Merlo, were killed while Malnati’s brother stayed down in town and frantically tried to call her, Italy’s La Stampa newspaper reported, quoting the brother. Another couple, Roberta Pistolato and Angelo Vito Gasparro were celebrating Gasparro’s 45th birthday. La Stampa said Roberta texted her sister in Puglia right before the tragedy: “We’re going up in the funicular. It’s paradise here.” ___ Nicole Winfield reported from Rome. AP reporter Laurie Kellman contributed from Jerusalem. Nicole Winfield And Charlene Pele, The Associated Press

Voracious caterpillars threatening Ontario's trees

They're only about four to six centimetres long, but gypsy moth caterpillars are a massive threat to Ontario's forest cover. Scientists are warning that 2021 is shaping up to be a bumper year for the invasive species, brought to North America around 1860 by a French entomologist who hoped to cross-breed them with silkworms. The good news is that landowners can help battle the bugs using burlap and soapy water. Chris MacQuarrie is a research scientist at the Great Lakes Forestry Centre in Sault Ste. Marie, Ont.(Amanda Roe) "A caterpillar can eat about one square metre of leaves as it goes from a little tiny new caterpillar to a great big adult one that's ready to pupate. That's a fair amount of foliage for just one caterpillar," noted Chris MacQuarrie, a research scientist with the Great Lakes Forestry Centre in Sault Ste. Marie, Ont., one of five research centres that form part of the Canadian Forest Service. The gypsy moth caterpillar (Lymantria dispar) isn't fussy about what it eats, either. "It really likes oak and birch and aspen," said MacQuarrie. "It also eats maple and beech, and it'll even eat some of the softwood species such as white pine and balsam fir and … Colorado blue spruce. "Once it's done with the trees, it'll even drop down and feed on understory plants and bushes." Gypsy moth caterpillars crawl on a tree outside London, Ont., in 2020.(Travis Dolynny/CBC) When larger caterpillars are in a feeding frenzy, their "frass," or excrement, falls from above. The sound it makes hitting the ground has been compared to the pitter-patter of rain drops. Their voracious appetite can have a real impact. In 2019, Ontario's Ministry of Natural Resources and Forestry used aerial photography to determine gypsy moths had defoliated 47,203 hectares. By 2020, the damage had spread to 586,385 hectares. "[That's a] 1,200 per cent increase, which is a lot," MacQuarrie told CBC Radio's Ottawa Morning. Tay Valley township property owner Dan Woods checks a burlap trap on an oak tree for gypsy moth caterpillars.(Stu Mills/CBC) The population of gypsy moths is cyclical, with large outbreaks every seven to 10 years. The last scourge hit Ontario in the early 2000s. Disease and predators help control the population some years, but "when the weather's right, those diseases don't do such a good job of controlling the caterpillar and they can outbreak," said MacQuarrie. In May, gypsy moth caterpillars are only about one centimetre in length, clumping together on a tree near where their mother laid the egg mass the previous year. Once they start to grow, they develop a distinct pattern of blue and red dots down their back and grow "really big tufty hairs all over their body," said MacQuarrie. "They don't look like something youɽ really want to touch, but they are quite striking to look at." An oak tree on Anne Willis's Norway Lake, Ont., property was stripped by gypsy moth caterpillars in a matter of days.(Submitted) There are ways to combat the invasive species and protect trees. BTK Caterpillar Killer is a biological insecticide that is available for home use against very young gypsy moth caterpillars, but is less effective when they grow bigger. MacQuarrie recommends a burlap banding technique to trap larger caterpillars. "Wrap a band of burlap around the tree. As the caterpillars come down from the canopy of the tree during the day, they'll take shelter underneath the burlap. Folks can come along at night … and pull them out from underneath the burlap and throw them in a bucket of soapy water," said MacQuarrie. There's little to be done about the insects once they've pupated, usually in July, but in late summer and fall, it is possible to spot clumps of eggs left by females on trees. "Those you can scrape off your trees or squish with a credit card," said MacQuarrie. "That'll help control the population for next year." The male gypsy moth is tan to brown with black markings.(Government of Manitoba) Some Ontario municipalities such as London and Hamilton spray BTK to control outbreaks, but that's not something Ottawa is prepared to do yet. In 2020, the city set up a monitoring program to track the population of gypsy moths in 2021. "Although the populations of gypsy moth are rising, insecticide spray is not being considered by the City of Ottawa at this time," said Jason Pollard, a forestry manager with the city, in a emailed statement. There is information on the city's website about what residents can do. Natural Resources Canada also has more information on the caterpillars. For more on the outbreak, you can refer to the Ministry of Natural Resources and Forestry website.


Christine Van Dusen

It’s never been so cool to be cheap. Companies like Scoutmob are built on the notion that as Americans we need never pay full price for anything. Deal hunting even qualifies as entertainment now TLC&rsquos Extreme Couponing spotlights compulsive savers, some willing to Dumpster dive for a discount. Where once a bargain could be found only by clipping coupons for products you really needed, companies like Scoutmob have changed the definition of what a coupon is. It&rsquos not fifty cents off shaving cream it&rsquos $20 off your dinner of tagliatelle with wild mushrooms and Parmigiano at La Pietra Cucina.

The two men behind Scoutmob wear tight, gray turtlenecks, and sweater-vests in red and putrid yellow. Christmas lights bounce off their identically thick glasses. One man is seated, while the other stands behind with his hands clasped over his friend&rsquos shoulder in an awkwardly intimate Sears studio pose. Dave Payne and Michael Tavani scoured used-clothing stores to find these outfits for Scoutmob&rsquos holiday gathering. Even though it wasn&rsquot a dress-up party, they donned the kitschy costumes to re-create the movie poster from the Will Ferrell and John C. Reilly comedy Step Brothers for Scoutmob&rsquos first official holiday card.

&ldquoHow long do we have, since this table is now somebody&rsquos desk?&rdquo

Chris Humphries is a Scout in the truest sense and represents the yin and yang of the Scoutmob story. The twenty-eight-year-old engineering consultant and MBA student lives in Inman Park. When Scoutmob first launched here, he was drawn to it for its quirky brand and no-fee structure.

St. Simons Island, GA

Acts of Culture: The Fox

“Wait, Are You in My Yoga Class?”

Photograph by Aaron Fallon

The thirty-two-year-old Roswell native has been a supporting cast member in several major film releases, including 2010’s Valentine’s Day with Julia Roberts and Jamie Foxx and You Again with Jamie Lee Curtis, Betty White, Kristen Bell, and Sigourney Weaver. She’s playing a young stepmom-to-be on the CW’s Hellcats and did an episode of Melissa & Joey for ABC Family. She was chosen to voice news anchor Joyce Kinney, a new and recurring character on Family Guy, after a mutual friend brought creator Seth MacFarlane to one of her plays. She’s part of a pilot for MTV from Bert Royal, who wrote the 2010 Emma Stone film Easy A. And she’s in the staged musical version of the 1988 cult favorite film Heathers—as Heather Duke, originally played by Shannen Doherty—which has performed to sold-out crowds at New York’s famed Joe’s Pub.

So really, she’s poised to show you big things. Limousine-worthy things, perhaps. But for now, my beat-up Honda Civic—in this state because I ran out of time to clean it—is serving as humble transport as I tag along on Lakin’s recent visit home.

First, we call on her eighty-nine-year-old grandmother, Helen Niedwick, who lives in a tidy little Roswell condo where paintings of Jesus feature almost as prominently as Lakin’s promotional stills. Next to the fireplace sits a basket of magazines—including the issue of Jezebel with Lakin on the cover and the issue of Vanity Fair with Lindsay Lohan’s bloated lips on the cover—as well as a periodical on the culture of the Czech Republic.

Though Lakin’s sense of humor can veer toward the dark and ironic—she gleefully participated in a live Hollywood reading of a banned Family Guy episode that focused on abortion—she enjoys the more G-rated banter she shares with her beloved granny.

“Can you read that Czech magazine, Grandma?” Lakin asks.

“No, I can’t read Czech. I speak it, but like a twelve-year-old kid,” says Grandma, whose brothers and sisters were born there. “Remember when we went to Prague, nine years ago?”

“When we visited your cousin in the country? They had been baking for us for two days, and they had chickens out back, and beautiful gardens,” Lakin says. “And then we’re going into the side bedroom, and I trip on something, and I look down and I think, ‘Oh, a bearskin rug.’ But . . . no . . . floppy ears . . .”

“It was their dog.” Grandma laughs. “They turned it into a rug. We have a picture of it, don’t we, Christine?”

“Maybe they thought he had such a nice coat, they shouldn’t waste it?”

Lakin was born in Dallas, Texas, in 1979 but moved to Roswell when she was six. Her parents still live in the contemporary four-bedroom house where she grew up, and her room remains the same, all pink carpeting and floral bedding (though her parents finally bagged up her stuffed animals and old school uniforms). She’d often stand on the step of the living room’s stone fireplace and perform karaoke, once staging her own version of the Jerry Lewis telethon. At her own urging, her parents put her in acting classes at Atlanta Workshop Players in Alpharetta.

Lakin’s first professional audition came at age seven, a “Got milk?” commercial she didn’t get. At age eleven, she was cast as “young Rose,” the daughter of a Confederate spy, in The Rose and the Jackal with Christopher Reeve. It was a speaking part—and a crying one.

“Chris Reeve was such a nice man,” she remembers. “He was very tall and thin, and I remember he met me at the pool of the hotel while I was waiting to do my costume fitting. His hulking hand grabbed my little paw and shook it as he leaned over and kissed me on the cheek. I couldn’t believe Superman kissed me. I vowed never to wash my cheek again.”

Then Lakin got the role of tomboyish daughter Alicia “Al” Lambert on the 1991 network television show Step by Step, which was on the air for about seven years. While Lakin’s father worked as an executive for the technology and cable company Arris, she and her mother moved part-time to Los Angeles, returning to Georgia one week a month, with Lakin attending the Lovett School in order to maintain some sense of normalcy—a stipulation her mom built into the contract. Lovett faxed and overnighted lesson plans to Lakin’s Los Angeles tutors so she could keep up with her classmates.

“I don’t have siblings, which is probably the biggest reason why my parents were able to give the attention to my career that they did,” she says.

The cast of Step by Step, which included Patrick Duffy and Suzanne Somers, became like an extended family.

“They are some of the most wonderful, graceful, kind people I’m still in touch with them,” she says of the stars. “And it was exciting and cool to suddenly be surrounded by all these new brothers and sisters. We’d tease and play and laugh and cry. But it also felt like a dream world. I suddenly had school in a trailer with a tutor. I didn’t have many friends my age, other than the kids from the show, so it was wonderful being at work but obviously a big transition for me and my family the first few years.”

The show made Lakin famous for a time, making it difficult to go to malls and skating rinks in Atlanta without being recognized and crowded by fans, and stamped her with the bittersweet label of “child star,” one that’s taken years to shed.

“I’ve seen all your movies,” Grandma says as we sit for a spell in her living room. “But I didn’t like all of them.”

Lakin laughs. “Which ones didn’t you like?”

“Of course I didn’t care for, um, uh . . . the one where you had your face so—”

The Hottie and the Nottie?”

Grandma’s nose wrinkles up like she’s smelled something bad.

“You could have done so much better,” she says. “They didn’t have to make you look so ugly.”

“That was part of the experience, I guess,” Lakin says.

One role that was a challenge for her was Grace Cunningham in 2007’s Georgia Rule, the Garry Marshall movie that also costarred Jane Fonda, Felicity Huffman, and Lindsay Lohan. Lakin has nothing but love for Marshall—he’s since cast her in several projects, including a stage version of Happy Days—and no problem with Huffman or Fonda.

“Lindsay, her troubles had come to a peak,” Lakin says, glancing at the cover of Vanity Fair by the fireplace. “She’s a very young girl with a lot of money and not a lot of guidance. It’s frustrating. It’s not like I haven’t seen it happen before. We all have. But when you’re someone like me who has gone so far out of my way not to become that—it’s just frustrating to see that she has a lot of opportunities and she squanders them.”

As the film’s producer noted in a letter to Lohan (which was later leaked online), the actress was chronically late to set, complaining of exhaustion. “We are well aware that your ongoing all-night heavy partying is the real reason for your so-called ‘exhaustion,’” the letter said. “We refuse to accept bogus excuses for your behavior.”

She would regularly show up nine hours late, Lakin says. “That was every day. Jane Fonda tried to help her and give her some real tough love. People were genuinely trying to help her.”

Lakin has a sort of weary, old-soul outlook on the perils of child stardom. She wasn’t trolling clubs as a preteen, berating bouncers with a “Don’t you know who I am? I’m on a TGIF sitcom, dammit!” attitude. Her parents were present during her formative years and kept her out of trouble.

“It’s not like I was a perfect kid. I did my fair share of stupid stuff in high school, like anyone,” she says. “I had a healthy fear of my parents, and I certainly never wanted to disappoint them. That would be the worst thing I could ever do. Thankfully, the Internet then wasn’t what it is now. So I could make mistakes and learn from them instead of having them glorified, positively or negatively, by the world.

“I’ve been around for a long time, but I had to reinvent myself as an adult,” she says. “A lot of people still wanted to see me as a kid actor, and it was surprising to me how long it takes to get them to take you seriously in another way. You almost have to work harder than someone who is brand-new.”

Grandma grabs a pair of two-pound dumbbells and starts doing curls. “I can’t waste time,” she says, then looks earnestly at Lakin. “Your visits are always so short.”

“I know, Grandma.” Lakin smiles.

With just one more night left before her return to Los Angeles, Lakin has plans for lunch and then a visit with a friend she’s known since third grade. The actress needs a ride—she never thinks to rent a car when she’s “home”—so my car will have to do.

“Sometimes people stop me when I’m out. They say, ‘I know you. I know that I know you,’” Lakin says. “Then they say, ‘Wait, are you in my yoga class?’”

For now, that’s fine—Lakin isn’t striving for paparazzi-stalked uberstardom. She lives in Los Angeles, where she likes to watch The Office and Survivor with her longtime boyfriend. And while she enjoys working in film and television, she gets the most satisfaction out of live theater and would love to do a big Broadway musical.

“Coming from a place like this, my parents are very down-to-earth and keep me honest. Everybody needs that. If you’re in it for the long haul, the best thing you can do is not think about it in the short term. It’s a super-fickle business. I’m so appreciative for every job I get.”

Photograph by Aaron Fallon

I Heart a Sugar Daddy

Deep Freeze: Reproductive Biology Associates

This is why, for twelve mornings in a row in January, she sat on her black leather couch and hunched over the coffee table to mix her injection: saline solution plus Bravelle, a highly purified form of a hormone that stimulates egg growth. Then she loaded the syringe, flicked the tip, pushed the plunger gently to release any air bubbles, lifted her shirt, and injected herself in the abdomen. Then she left for work.

In her job as a salesperson at Mercedes-Benz of Buckhead, Frank kept up her more typical routines&mdashextolling the virtues of luxury cars to Atlanta&rsquos elite, sweeping in when a colleague was overwhelmed by a buyer with pesky toddlers in tow, remembering to get cakes for her coworkers&rsquo birthdays&mdashbut all the while she was preoccupied with what was going on inside her body. Her eggs were growing. She had the ultrasound pictures on her phone to prove it.

On days thirteen through sixteen Frank shifted to once-daily shots of Ganirelix to control her hormones. And on day seventeen she was injected with Ovidrel to trigger the release of the mature eggs from her ovaries. Thirty-six hours later, her mother drove her to Reproductive Biology Associates in Sandy Springs. There Frank changed into a hospital gown and warm socks with rubber pads on the bottom and was sedated. Ten minutes later she woke up, went into the recovery room, and then went home.

The fourteen eggs that the doctors extracted from her body are now frozen in a drum that looks like a propane tank. More than 700 eggs exist in similarly suspended animation here in the lab at Reproductive Biology Associates. Many were preserved over the last decade using a slow-freeze technique that can create ice crystals on the cell and damage the egg, making survival after thaw more difficult. That&rsquos the chief reason fewer than 600 frozen-egg births have been reported worldwide and that the procedure is still classified as experimental.

Frank&rsquos eggs are different. When they were frozen in January, RBA used a new method called vitrification&mdasha technology, pioneered at this clinic, that its architects say will revolutionize the world of assisted reproduction, making the process of in vitro fertilization (IVF) less costly and more efficient than ever before.

Frank&rsquos eggs are different for another reason. Unlike the vast majority of the eggs in the bank at RBA, they&rsquore not waiting to be picked out of a line-up for use by a couple who cannot conceive on their own. She&rsquos part of a small but growing number of women who are taking advantage of egg freezing as a means to preserve their own fertility. RBA is one of the few clinics to offer this service to women thirty-eight and younger as part of a new &ldquoegg bank&rdquo program, launched in 2008.

At thirty-seven, Frank has met plenty of Mr. Rights, but never at the right time. In recent years she has come to realize that fertility is precious and fades steadily. So she paid about $10,000 for medication, the retrieval procedure, and the storage of her eggs in RBA&rsquos bank. &ldquoI&rsquom still optimistic I&rsquoll be able to start a family the old-fashioned way,&rdquo Frank says. &ldquoBut just in case it doesn&rsquot happen soon or happen at all, I have a little insurance policy.&rdquo

The controversy has grown and shifted with every advance in assisted-reproductive technology. In 1984, when Georgia&rsquos first baby from a frozen embryo was born, concerns arose that these fertilized eggs&mdashwhich many people believe are living beings&mdashmight end up &ldquoabandoned&rdquo if a couple no longer needed them. In fact, there are now more than 400,000 such embryos in clinics around the country. (RBA says it has &ldquovery few&rdquo but did not give an exact tally.)

Researchers and doctors realized that a solution to these ethical and moral conundrums was to focus on the eggs alone, since most people don&rsquot view eggs on their own as &ldquolife&rdquo (they &ldquodie&rdquo every month when a woman has her menstrual period, the way skin cells die when they slough off). Clinics already stored anonymous sperm for later use why not do the same with eggs? RBA created an anonymous egg donation program in 1992, the first such program in Georgia within five years the clinic reported the first births in the Western Hemisphere from frozen donor eggs.

Egg donation has its share of critics, who say young and naive women are treated like fertility factories, pumped full of damaging chemicals without being informed of the risks. And while using eggs instead of embryos does erase some moral issues, there are still some subtler concerns. &ldquoThe issue is not the egg-freezing itself,&rdquo says Paul Root Wolpe, the Asa Griggs Candler Professor of Bioethics and director of the Center for Ethics at Emory University. &ldquoIt&rsquos that the freezing is one of the steps on the way to IVF and the creation of an embryo. Eventually you&rsquoll still be faced with the same ethical concerns.&rdquo

Dr. Andrew A. Toledo is a religious man, so the way he grapples with these dilemmas in his work as RBA&rsquos medical director is to remind himself that this is the patient&rsquos choice&mdashhe doesn&rsquot push IVF, but he provides it. And he uses it, too his second wife recently gave birth to a child conceived through IVF at RBA, using her own &ldquofresh,&rdquo or unfrozen, eggs. There&rsquos a photo of the happy family in his office, along with a framed four-leaf clover and a stone engraved with the message &ldquoMiracles Do Happen.&rdquo

Toledo would probably put a P.S. on the back of that rock: Miracles do happen, but for women with advancing maternal age, those miracles often require a lot of scientific and medical help. Women are waiting longer and longer to have children, and for that they pay a price with their fertility. Though a female fetus is born with 2 million potential egg cells, the number drops to 300,000 by puberty, and a total of only 500 will be ovulated at a rate of once a month. To illustrate the result of this continual egg loss, Toledo pulls out a chart and points to the bars that go from tall to short across the page. &ldquoBy age thirty-five a woman&rsquos chances of conceiving per month is decreased by half,&rdquo Toledo says. &ldquoThe downward slope continues until, by age forty-five, the natural fertility rate per month is approximately 1 percent. That&rsquos what a lot of women don&rsquot realize. They think they look very healthy and don&rsquot look their age, but the eggs act their real age.&rdquo

Like so many patients who get that speech in Toledo&rsquos office, Allison Frank hadn&rsquot really known her fertility could run out so quickly. The where-did-I-come-from filmstrips she watched in grade school health class didn&rsquot discuss this, and the after-school specials about teen pregnancy sent one message loud and clear: If you have unprotected sex you will get pregnant, no matter what, no matter when. As an adult, she saw the magazine covers featuring stars in their forties and fifties who were pregnant or gave birth to healthy babies&mdashCheryl Tiegs, at fifty-two, insisted her surrogate-born twins came from her own eggs&mdashand continued to buy into the fertility myth.

It was only after Frank saw an episode of The Oprah Winfrey Show that she realized time might be running out. Featured on the program was Martha Stewart&rsquos daughter, Alexis, who at forty-two was spending an average of $28,000 a month on fertility treatments and high-tech procedures and getting nowhere.

Frank went to her gynecologist, Dr. Michael D. Randell in Atlanta, and explained her situation: I&rsquom single, I want to have a family the conventional way, but at almost thirty-seven I&rsquom afraid that by the time all the stars align my eggs will be no good. So he suggested she visit RBA. There, in January, she met with Dr. Daniel B. Shapiro, RBA&rsquos former medical director and now the head of its new egg bank. He told her about a way she could stop her biological clock cold.

With the old, slower method, the freezing process takes place in stepwise fashion over a period of about ninety-eight minutes. If there&rsquos any water left in the egg at all, the slow process makes it possible for ice crystals to form. &ldquoIce crystals act like little knives on the inside of the cell, stabbing the cell from the inside out, possibly cracking the egg, making it nonviable,&rdquo Shapiro says.

The vitrification method takes about sixty minutes from start to finish, though the actual &ldquofreezing&rdquo of the eggs takes less than a second. &ldquoIt&rsquos actually not true freezing,&rdquo Toledo explains. &ldquoIt&rsquos supercooling and does not promote ice crystal formation.&rdquo The survival rate for slow-frozen eggs is 84.1 percent. For vitrified eggs, it&rsquos 93.1 percent. The rate of pregnancy with slow-frozen eggs is between 24 and 42 percent, according to some reports. With vitrified eggs at RBA the pregnancy rate is about 70 percent&mdashsimilar to the rate with &ldquofresh&rdquo eggs.

Another difference between fresh, slow-frozen, and vitrified egg IVF is cost. With fresh eggs&mdashthose harvested from a donor, fertilized, then implanted in the mother without any freezing involved&mdashthere&rsquos a monetary cost of about $25,000 (lower if a donor is not used). There&rsquos also another, softer cost: Mother and donor must synch their schedules, creating logistical hassles and delaying the process. That softer cost is erased with IVF with slow-frozen eggs, but the financial cost is about the same. With fast-frozen eggs at RBA, a round of IVF is priced much lower: about $16,500. The main reason for the price difference is that vitrified eggs have higher survival and success rates than slow-frozen eggs, and unlike fresh eggs can be stored and used whenever.

That price tag already is catching the eyes of infertile couples not just from Atlanta but from across the country and abroad. &ldquoThe majority of patients who are coming in to do this are couples using donor eggs,&rdquo Toledo says. Another market for this service is among women who are preparing to undergo medical treatments like chemotherapy that may leave them infertile. Finally, there are women like Frank, freezing their eggs as a means to stop the biological clock.

&ldquoWe&rsquore now just starting to see young women come in from all over, specifically to freeze their eggs before it&rsquos too late. That typically costs around $7,000 for the freezing and for storage in the bank for two years. After that there&rsquos a nominal fee for keeping them here,&rdquo Toledo says.

In some ways, it may seem like this procedure should be a no-brainer for financially secure women in their twenties and early thirties who want children but aren&rsquot ready to have them yet. But psychologists caution against taking such a casual approach. &ldquoDoing this doesn&rsquot mean you can set your own biological clock. You can put a snooze on it and you&rsquoll know that when you come back in your forties you&rsquoll have eggs to use, but you still may not be able to get pregnant exactly when you want to be,&rdquo says Marjorie Blum, an Atlanta-based psychologist who has been working with issues of fertility for twenty-five years. &ldquoThis does give a greater amount of independence&mdashyou don&rsquot have to rush into a relationship or be a parent before you&rsquore ready, just to have a child&mdashbut there&rsquos still no guarantee.&rdquo

It&rsquos true RBA makes no guarantees. But the clinic is proud of its success rate so far. RBA&rsquos first successful slow-freeze IVF birth took place in 1997. As of February 2009, there have been ninety-four transfers and thirty-two deliveries, and there were thirty-three ongoing pregnancies.

So far there hasn&rsquot been a significant increase in abnormality reported among babies born from this form of IVF. Certainly with all kinds of IVF there often is a higher incidence of multiple births, as with the controversial California woman known as &ldquoOcto-mom,&rdquo who gave birth to octuplets after six frozen embryos were implanted. (In response, some Georgia legislators have introduced a bill that would limit the number of embryos created in a cycle and allow a maximum of two implanted in patients under forty and three in those forty and older.) But some studies, including one published in November by the Centers for Disease Control and Prevention, are beginning to suggest that IVF babies of all kinds&mdashfresh embryo, frozen embryo, fresh egg or frozen&mdashcould have a higher likelihood of defects such as a hole in the heart, a cleft lip, or an improperly formed esophagus. IVF also has been associated with rare imprinting disorders such as Beckwith-Wiedemann syndrome, which can increase the risk of childhood cancer. And some researchers believe that IVF babies are more likely to develop autism, though some experts point to a different link: Autism often occurs in the offspring of highly intelligent parents, and it&rsquos those kinds of parents&mdasholder, wealthier, well-educated&mdashthat often seek IVF for infertility. These findings are considered preliminary, and researchers say they believe IVF does not carry excessive risks.

At RBA, one set of triplets from vitrified IVF was born early, but all three children are now healthy. In another instance there was a major complication during delivery that was unrelated to RBA. Really, it&rsquos too soon to say whether babies born from vitrified eggs will have more problems the technology is too new. &ldquoThree percent of all deliveries have a major abnormality. That hasn&rsquot changed in more than 100 years,&rdquo Shapiro says. &ldquoWill there be a problem with [vitrified-egg IVF]? I don&rsquot think so. But there might be. I have to concede that.&rdquo

Other clinics aren&rsquot waiting to see what happens. They&rsquore trying to jump on this trend before a company like RBA can go nationwide (something the clinic is considering now). But at this point, very few clinics use vitrification technology. It takes a very delicate hand and precise timing not only to freeze the eggs but to warm them and inseminate them properly. Very few practitioners in the world have mastered the processes. &ldquoAlthough we are not the only practice freezing eggs, we have become the only one in the world to make egg-freezing routine,&rdquo Shapiro says.

After hearing all of this from Shapiro, Frank was sold. She decided she would dig into her savings and ask her mother for a loan to cover the cost of getting her eggs vitrified and stored in RBA&rsquos egg bank, where they&rsquod reside until she was ready to use them.

She once thought life started much later than this&mdashmaybe when the baby&rsquos heart began to beat? But looking at the fuzzy black-and-white picture, she saw the eggs as something tangible, emotional, important and alive. &ldquoThey&rsquore delicate little things,&rdquo she says. They contain her genetic material and will be meshed with the genetic material of a beloved partner to create a beautiful baby. That&rsquos always been her hope, anyway. She&rsquos wanted to be a mother ever since she was diapering and babysitting her four younger siblings while growing up in Rochester, New York.

The night before her egg-retrieval procedure, Frank woke up again and again. She wasn&rsquot scared of going into the operating room. She was thinking about the fact that having the eggs frozen would create so many questions she couldn&rsquot yet answer: If I date a guy and tell him I&rsquove frozen my eggs, will he think I&rsquom weird and desperate? What if I fall in love with a man and we&rsquore able to conceive children on our own&mdashwhat will happen to the eggs? Will I be okay with donating them to infertile couples, and knowing there could be a child out there who is, biologically, partly mine? Would I donate them to close friends, like the one who was recently diagnosed with cancer and now can&rsquot conceive? If I don&rsquot find the right partner for myself, when will be the right time to go ahead and do this on my own?

If Frank doesn&rsquot get married, she assumes she&rsquoll have some of her eggs artificially inseminated with specially selected donor sperm and implanted into her uterus. If she gets a successful pregnancy, she&rsquoll move to Florida to be with her mother and her mother&rsquos partner and create a new, improvised kind of family. If somehow Frank&rsquos frozen eggs don&rsquot survive to become viable embryos that she&rsquos able to carry to term, her plan B will most likely involve donated embryos. She hasn&rsquot ruled out adoption, but deep down she wants most to carry a child. The gestational connection is more important than the genetic.

At 7:30 on a January morning, Frank got in the car with her mother and headed to RBA. In the operating room, she changed into her hospital gown and was sedated. A doctor inserted a wand-like ultrasound probe into her vagina to locate her eggs, then passed a needle through the vaginal wall and into her ovary to remove fourteen. Ten minutes later the procedure was over, and Frank was in recovery, her abdomen just a little bit sore, as though she&rsquod done too many crunches or been punched. Soon after, she was sent home to rest.

That&rsquos when the embryologists went to work in the lab. In this white-walled room, a silent scientist in scrubs and a paper bonnet placed one of Frank&rsquos eggs in a petri dish and carefully carried it to a metal table with a plastic hood, then set a simple kitchen timer to thirty minutes. Under the watchful eye of Dr. Zzolt Peter Nagy, the lab&rsquos director and the scientist who helped pioneer the vitrification technique, she waited. When the timer beeped, she turned her attention back to the dish and, using an enzyme found in the head of sperm, gently rubbed off the cells that surrounded the egg. The egg was left for two hours, and then vitrification began.

The scientist withdrew all of the water in the cell and replaced the fluid with a series of solutions designed to protect the egg during the fast freeze, each round of solution stronger than the last. She removed the egg from the petri dish and placed it inside a skinny tube that looks like a plastic cocktail stirrer, then put that tube inside a larger tube and placed it on a hook. Then she opened a metal drum. White fog poured out like the smoke from a witch&rsquos cauldron. The scientist lowered the hooked tube through the clouds of liquid nitrogen and into the drum. She shut its lid and wheeled the drum toward the wall.

When the day comes that Frank is ready to use her eggs, the tube will be removed from the drum and the eggs thawed. Then they&rsquoll be placed in a dish next to Nagy&rsquos $40,000 microscope. Through the lenses he&rsquoll watch as sperm&mdashmaybe from Frank&rsquos husband, maybe from a donor&mdashsquiggle in another dish. He&rsquoll isolate one sperm, then turn a dial that controls a pin-thin stick and gently roll the stick over the sperm&rsquos tail to temporarily immobilize it. Using another dial, he&rsquoll suck the sperm into a syringe. Then he&rsquoll bring one of Frank&rsquos thawed eggs into the frame. Using his dials he&rsquoll maneuver a needle to the edge of the egg, ever-so-carefully pierce its skin, and inject the sperm inside. Then he&rsquoll coax the embryo out of the frame and repeat the process with several more eggs.

Frank hasn&rsquot had dreams about this process, or about frozen babies or thefts or power outages at the clinic and unintentional thaws. She sleeps the sleep of the calm and prepared. &ldquoI&rsquom glad I did it. I have no regrets. I&rsquom not as pressured, which may help me to find the man I&rsquom supposed to meet,&rdquo she says. &ldquoMy biological clock is ticking, just not so loud.&rdquo


Monday, November 14, 2011

Guy Fieri, at D.C. show, Phantoms game

Glitterazzi Photos has posted a few pictures from Guy Fieri's appearance at the D.C. Metropolitan Cooking and Entertaining Show 2011. Guy's son, Hunter, was on stage to help out dad. Click here for more images.

And on Friday, November 11, Guy Fieri dropped by the Covelli Center to drop the puck at the Youngstown Phantoms hockey game. Read more at www.wkbn.com. See more photos here.

Guy Fieri's 2011 Camaro rolled in to SEMA, on loan to the folks at Flowmaster.

And www.fox8.com posted a recipe over the weekend for queso sauce, using Guy Fieri's 7 Pepper Salsa. Enjoy!

Guy Fieri Salsa - 7 Pepper Killer Queso

1 ea. 16 oz. Jar of Guy Fieri 7 Pepper Salsa
2 C. Heavy Whipping Cream
1 Lb. Crema Melt (Velveeta)
1 tsp. Salt
1 bag Tortilla Chips

In a heavy bottom 4 qt. stock pot, add the Guy Fieri 7 Pepper Salsa, Heavy cream & cubed Crema Melt.
Over medium heat bring the Queso up to a simmer until all the cheese has melted, turn down to a simmer and cook for just 5 minutes, season with the salt.
Pour the Queso into a heated Chaffing dish for service, Serve with Tortilla chips on the side.


Guy Fieri’s New Atlantic City Eatery is Actually Really Good - Recipes

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Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device

Mugshot Tee - Tie Dye Flavor

Mugshot Tee - Tie Dye Flavor

"We're Gonna Need a Bigger Meme" Tee

"We're Gonna Need a Bigger Meme" Tee

Delicious Content Long Sleeve

Delicious Content Long Sleeve

“What Happens in Flavortown” Hoodie

“What Happens in Flavortown” Hoodie

Knuckle Sandwich Snapback

Knuckle Sandwich Snapback

“What Happens in Flavortown” Snapback

“What Happens in Flavortown” Snapback

Guy Fieri Gave Me Bumper Sticker

Guy Fieri Gave Me Bumper Sticker

Guy Fieri's BBQ Sauce Sampler

Guy Fieri's BBQ Sauce Sampler

*SIGNED* Guy Fieri Family Food: 125 Real-Deal Recipes - Kitchen Tested, Home Approved

*SIGNED* Guy Fieri Family Food: 125 Real-Deal Recipes - Kitchen Tested, Home Approved

*SIGNED* Diners, Drive-Ins, and Dives: The Funky Finds in Flavortown: America's Classic Joints and Killer Comfort Food

*SIGNED* Diners, Drive-Ins, and Dives: The Funky Finds in Flavortown: America's Classic Joints and Killer Comfort Food

*SIGNED* Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes!

*SIGNED* Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes!

* SIGNED* More Diners, Drive-ins and Dives: A Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints

* SIGNED* More Diners, Drive-ins and Dives: A Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints


He has a tattoo dedicated to his sister.

After losing his sister Namaste Fieri, he drew a tattoo on the lower side of his left arm. It’s something he is not scared to display despite being a bit explicit, and he loved his sister, his only sibling known.

His Other Tattoos.

The reason he added this other one is unknown. But it has made those who prefer their chefs to be less scary not to consider him their favorite chef. He has a tattoo on his forearm, a sketch that says, ‘Kalinary gangster’ that seems to elevate his ego too far. Anyway, he a kitchen genius turned network star. He can do whatever he wants with his body. He has made it already.

Costume and clothing line.

His mode of dressing has been likened to that of a douchebag. He loves flamed shirts, behind sunglasses, and frosted tips, which are not that cool. His wardrobe mistakes have earned him his fair share of the critic, but he seems to have made his choice, and he is living with it.

Age and DOB.

Guy Fieri is currently 52 years old. He was born on 22 January 1968. He celebrated his 52 nd birthday in January this year. His Zodiac star in Aquarius

Guy Fieri’s Gay Rumor.

Guy made headlines for officiating one hundred and one gay weddings in 2012. He also repeated the same in 2015 at Chef Art Smith in Miami Beach. His wife is also known to be a supporter of gay rights. He has not been linked to any sex partner or rumors of him divorcing his wife, but their take on gays is a statement that for others other than themselves raises eyebrows.

Guy Fieri Family.

A guy is a family man. He loves to be around his wife and two boys. Chef Guy Fieri enjoys spending time together, going to picnics and beaches. He has a car for that purpose. And whenever they hit the road, he is never selfish not to share on social media. The four are staying together in Northern Carolina, Sonoma County.

Real Name.

Giuseppe Fieri was his original name. In the 90s, he changed it to Guy Ferry to make it look more anglicized, but that was not sustainable for him. Maybe he did not want to have the same name as a water vessel or anything worse. So he embraced his second original name, but shortened the first one, for easy pronunciation, maybe.

Where is he from?

The guy was born in Columbus, Ohio state in the USA. Guy Fieri grew up in a rural area in northern California, a village called Ferndale, Humboldt County.

Is Guy Fieri Chef?

Guy came to learn that he wanted to be a chef at a very tender age. His mother insisted on serving him more vegetables than meat. He didn’t like him. His mother then challenged him to cook his meat. He went and bought the meat and cooked it.

His dad was impressed with his cooking, and from that instance, he was determined to do it big. His excellent cooking skills have earned him most, if not all, the things he has, including his wife, TV job, and the various awards that have made him be a celebrity.

Death Rumors.

In 2015, a magazine reported that Guy Fieri had died in a road accident. It later turned out to be a way of advertising his restaurant. He is alive and healthy—no reports of illness or whatsoever.

Height and Measurements.

Guy Fieri is 1.78 meters tall. Other information about his shoe size and boy weight are not disclosed. But from the look of things, he is probably weighing 80s or 90s or more or less.

Top 5 Recipe.

If you were to invite Guy to your kitchen, you should expect him to pull out any of these five recipes for you in a way you have never seen before. With all fairness, this guy can cook anything for you, but these five are his favorite. They include,

  1. Cuban Pork Chop with Mojo
  2. Mac Daddy Mac ‘n’ Cheese
  3. Texas French Toast Banana Froaster
  4. Ryder’s Turkey Chili
  5. Double Fried French Fries

Guy Fieri’s Sayings/Catchphrases (Top 10).

Like anyone else who is focused in building his brand, you have to be unique. For Guy fiery, many things make him stand out one of them is his choice of descriptive phrases or sayings. Here are some of his top ten sayings and their meaning that probably may have either passed you or got you confused.

‘Peace Love and taco grease, they make the world go round, or probably what makes us be a little more round.’

“I don’t know if it’s fair to call their Russian dressing Russian dressing — it should be called something sexy, like liquid Moscow.” For his love for the burger

“[They] make a porchetta that you won’t forgettable.”, a good rhyme, rap line.

“You can find that dictionary in the Flavourtown library.” You may have to get an appointment with the Mayor to get to the library.

“If it tastes perfect and it’s funky, it’s funkalicious.” One of the vocabularies from his library collection.

“That [deep fryer] looks like the community pool in Flavourtown.”

“That’s the definition of stupid in Flavourtown. Stupid in a good way.”

“[Splash] some [rub] around the rest of the hog for good measure. This doesn’t do a dang thing, but it makes you feel good about things and makes for good drama.”

“I’ve always been an eccentric, a rocker at heart. I can’t play the guitar, but I can play the griddle.”

“His seafood is so fresh it’ll slap ya!” Seafood is good till it bites you.

Achievements.

When Guy Fieri was ten years old, he and his dad together built a pretzel cart. He sold pretzels from this cart until he was 16. He saved money from this for his personal use. Whenever he did not like what was set on the table, he would grab something better for himself. This could be the genesis of his lethal entrepreneurial skills.

Since 1996 when he first established his first restaurant in partnership with his friend Steve Gruber, Guy has ‘lived big, laughed loud and cooked wild’ (His own words).

And this hard work has paid off in wealth and recognition. In 2005, his friends motivated him to get into ‘The Next Food Network Star’ competition.

He sent a short video of him doing what he does best, intimidating his competitors with his rock and roll attitude, he won the show, becoming the second person to win the show. This was in 2006. With his charm, that brought many viewers to be glued on the channel, he was made the face of ‘Food Network Show.’

In 2007, he traveled to the Persian Gulf as a guest of the US Navy base and served the servicemen with his heart-made delicacies.

Also, while he was still a teenager, he convinced the administration of his school to allow him to run a small gig that earned him enough money that he went to France with and spent a whole year in a strange world. This was not a comfortable experience anyway but must have come with a lot of lesions.

The guy was the winner for the ‘Walk of Fame” awards in 2019. Other than, he has been nominated seven times for the ‘Emmy Awards’ and has won it once, in the year 2013.

Guy brews his wine!

This is probably the coolest thing about this chef. Hunt and Ryde Winery is the name of the firm that produces the wine. The company is named after their two boys, Hunter and Ryde. Guy says that he wanted to avoid celebrity names for the wine and decide to use his sons. The boys must be fortunate to have such a legacy.

Fieri family has a male tortoise pet named pop. He is a sulcata. He has his hut but is notorious for getting outside the fence, forcing the family to hunt him down. Fieri often posts the pictures of his pet on his social media accounts.

Education.

After high school, Guy joined the University of Nevada in Las Vegas and took a bachelor of science in Hospitality management. He graduated in 1990 before kicking off his professional career.

Gets Angry with negative reviews.

When a popular magazine wrote a negative about one of his restaurant, Guy was furious. Things got worse when his PR team suggested that he shut down the restaurant to make some improvements before they get back to business he did not take that either. He probably made the smartest move of informing the magazine that their review came up quite early before things were entirely in place. Smart move.

His weird choice of food.

On his show, Guy has been seen eating everything, and when challenged, he can cook anything. But this excellent chef hates eggs. There are thousands of ways he can either cook or use eggs as an ingredient, but it’s never come in contact with his taste buds.

It could be the reason he is not useful in baking. Funnily enough, he loves kales. Of all the green vegetables he can cook, kales seem to be doing a lot of justice to his taste buds and stomach.

Guy Fieri Books and other Ventures.

Guy Fieri has written a total of seventeen books there could be more, as she seeks to keep records of his passion for generations to come. His books are yet to receive recognition. In 2009, he toured the country with the Food Network with renounced personality. He has been a host for a game show named Minute to Win It, which ran for two full seasons.

Guy Fieri on Social Media.

Guy is very active on social media and has a perfect fan base. On Facebook, his fan page has over 950 likes, has over 1.5 Instagram followers, and more than 3.4 million Twitter followers. Twitter seems to be taking much of his time.

With a wide scope of career, he uses these platforms to sell his best to the mass behind him and even win hearts of more. He also uses these platforms to update his followers about his family’s status as a proud family man.

Whenever he takes them to the beach or picnic, Instagram always sees it first. Whenever there is a celebration in the house, the fans are always invited to be witnesses (mostly after the party id over) with a post. He, however, has no YouTube channel, all his videos are on the Food Network channel.


Watch the video: The Truth About Diners, Drive-Ins And Dives