User talk:Ukexpat
|
Welcome to ukexpat's talkpage |
· userpage · |
Saturday 13
July |
| This is Ukexpat's talk page, where you can send him messages and comments. |
|
Archives: Index, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83Auto-archiving period: 7 days  |
 | |
| Wikipedia ads | file info – #154 |
TUSC token 58b870ed8181160612493a9fa93b0110
I am now proud owner of a TUSC account!
GOCE Invitation
 |
There are currently 2,926 articles in the backlog. You can help us! Join the September 2010 drive today! |
The Guild of Copy-Editors – September 2010 Backlog Elimination Drive The Wikipedia Guild of Copy-Editors invite you to participate in the September 2010 Backlog Elimination Drive, a month-long effort to reduce the backlog of articles that require copy-editing. The drive will begin on 1 September at 00:00 (UTC) and will end on 30 September at 23:59 (UTC). The goals for this drive are to eliminate 2008 from the queue and to reduce the backlog to fewer than 5,000 articles. Sign-up has already begun at the September drive page, and will be open throughout the drive. If you have any questions or concerns, please leave a message on the drive's talk page. Before you begin copy-editing, please carefully read the instructions on the main drive page. Please make sure that you know how to copy-edit, and be familiar with the Wikipedia Manual of Style. Awards and barnstars Thank you; we look forward to meeting you on the drive! |
fotos
Thanks Ukexpat. I want to download some fotos of buddha from buddha. For personal use. I tried everything to no avail. Kindly help me. Tel me in easy technical words. It would be more better if u tel me via e mail. Id is v8870
ovi.com. Thanks.V8870 (talk) 06:07, 1 October 2010 (UTC)
Helias Doundoulakis
Hello,
I downloaded the picture of Helias Doundoulakis to place on his article page, "Helias Doundoulakis", at the top. There are other photos I wish upload from his website www.iwastrainedtobeaspy.com. Is this the right way to do this?
--Sbrondace (talk) 02:55, 4 October 2010 (UTC)
BroadMap Edits
Hello, I just saw your note about BroadMap and I want to include the tag you suggested, but not sure where to put it. Please advise. I will work on this page. Thank you. —Preceding unsigned comment added by Lcburns (talk • contribs) 15:22, 4 October 2010 (UTC)
How To change a Reference URL
I don't know how to change an existing URL for a reference on a Wiki page. The Help and FAQ are not helpful.
http://en.wikipedia.org/wiki/Distributed_Interactive_Simulation
If you edit the Reference section the edit window shows only (special characters removed as Wiki doesn't like them in this post):
References Reflist
I have no idea how to change the URL for reference 2 "DIS 7 Overview" or how to get to the "Reflist".
The present link for Ref. 2 is broken due to the site having been redesigned.
The present link on the Wiki page is: "http://www.sisostds.org/index.php?tg=fileman&idx=list&id=25&gr=Y&path=1+-+DIS+PSG+-+General+Information%2FDIS+Introduction+and+Briefings"
The correct link is now: "http://www.sisostds.org/DigitalLibrary.aspx?EntryId=29288"
Could you please show me how to make this change? Also, I think this is a protected Wiki URL. If so, how do I make the change to a protected URL?
Thanks
Frank FrankRHill (talk) 17:14, 4 October 2010 (UTC)
- I've updated the link for you with this edit. In order to update references, you must find the corresponding superscript numeral in the text and edit that section. The reference will be between a <ref> and </ref> tag. TNXMan 18:24, 4 October 2010 (UTC)
BroadMap
Hello and thank you for your advice. I am currently in the process of working on the BroadMap article and have reached out for help and peer reviews to guide me. I am new to Wikipedia and have done extensive researching before I sumbitted the article, and therefore, thought I was abiding by all the guidelines. I hope I have a little more time to clean this up. Thank you. Lcburns (talk) 19:11, 4 October 2010 (UTC)
The Signpost: 4 October 2010
- WikiProject report: Hot topics with WikiProject Volcanoes
- Features and admins: Milestone: 2,500th featured picture
- Arbitration report: Tricky and Lengthy Dispute Resolution
- Technology report: Code reviewers, October Engineering update, brief news
Helias Doundoulakis 2
I thank you, please go ahead and delete the photo of Helias Doundoulakis. You are correct, this would be an infringement on copyrighted material. I overlooked this. Thanks! —Preceding unsigned comment added by Sbrondace (talk • contribs) 16:46, 5 October 2010 (UTC)
Reply
Yes yes, I know. It was just some crazy idea, and I well know that it isn't good. And I already reverted myself, anyway. DARTH SIDIOUS 2 (Contact) 18:34, 5 October 2010 (UTC)
Sources of Notability for Tapioca Express
Extended content
|
|---|
|
Should ceaseless hangovers and clumsy, inebriated behavior ever sour you on the drinking scene, you could do worse than while away an evening in one of SF’s many pan-Asian dessert cafes. Cheap prices, pleasant late-night crowds, cultural cachet… the sole caveat being that, for the neophyte dabbler in casual Asian cuisine, menus can approach this side of incomprehensible. This thought came to me midway through ordering at Tapioca Express (1522 Fillmore, (415) 346-6600, [Please visit their website to see all their many international locations near you] www.tapiocaexpress.com). A whim had struck me for bubble tea, but in my naivete, I had come unprepared for what lay ahead. A universe of flavors, forms, and toppings were at my fingertips – it’s not unusual for a cafe to feature more than 80 bubble tea options; variations on form, flavorings, and toppings (“free crystal glass,” which to me sounds like a great deal...). Even ignoring the savories, I was at a loss. But I squashed the disorientation and walked away with an avocado [Snow BubbleTM], a tapioca-beaded milkshake whose creamy taste will dispel any hesitation you have toward desserts made from nacho ingredients. Sitting with my prize and savoring the peaceful, nonalcoholic hum around me, I knew: I was hooked. I needed more… thus it began, the adventures of a white girl in the land of taro, grass jelly, and [tapioca].” The forefather of the bubble tea invasion, Tapioca Express... The Los Angeles Times April 28, 2010 Updated The forefather of the bubble tea invasion, Tapioca express is still the go-to spot for quality bubble tea. Highlights include almond bubble tea and lychee icee (with bubbles or boba). Throw in bubblegum-pop tunes and you'll be sliding down that sugary slope in no time.
Good evening, Distinguished Guests, ladies and gentlemen, It is our great honor to be awarded tonight. Tapioca Express was founded in the fall of 1999.?After four years of hard work and dedication from all our partners and employees, we grew from one store to more than fifty stores in the U.S. and Canada.?Tapioca pearls, some people call it boba, are made from all natural cassava root starch.When you add the pearls into our tea, coffee, or juices, you have a drink that fun to eat! We are proud to be a part of positive contribution to the enjoyment of good food and creative drinks. We would also like to congratulate all other winners.?We are very fortunate to live in this great country at this time.?This is truly a land of inspirations and opportunities.?As long as there is dedication, courage, and teamwork, we stand a very good chance to succeed. Tapioca Express will continue to try our best to be a good corporate citizen. As we celebrate tonight we want to express our appreciation to our staff and our family members who have gone through many challenges with us.We would also like to thank our partners who run the stores day in and day out, trying to provide the best possible quality drinks to our customers. Last but not least, warmest thanks go to Asian Business Association for their good work to encourage the Asian American businesses and community.
One hundred thirty-two people stream through in the space of an hour. Guys and gals behind the counter greet them, pouring chilled tea into a cocktail shaker, mixing, serving. The menu boasts 149 flavors -- sprinkles of peppermint honey, mocha snow, hot grass jelly. Nothing costs more than $2.59. Customers lounge, their lips glued to the hottest craze found at the bottom of a beverage -- boba -- marble-like balls that are not swallowed but beg to be sucked and chewed, one by one, through imported, plump straws. This is Tapioca Express, south county's place to be for the young, hip and Asian, who swarm the Irvine shop from noon to midnight, twirling convertible keys, lugging tots and ordering up a storm. "We sell at least 1,000 drinks on a Saturday, some 700 on a weekday," says owner Christina Chan, who can barely be heard above the din, sitting in her hip-hugging jeans. Boba is made of tapioca and it's addictive, youths say, like Skittles, Gummi Bears or M&Ms. They roll into your mouth, melt and your taste buds scream for another round, "I get it, totally, every week, It's more fun than Starbucks, and I work at Starbucks, but we don't have these juicy treats in our drinks," offers Jenny Le, 17, tossing back highlighted blond streaks. "We can go to Jamba Juice and get a smoothie, but this isn't heavy," adds her cousin, Nguyen Le. "It's cool." Boba bars carne about in Taiwan nearly two decades ago, when they popped up block to block and a lack of zoning saturated the market. It didn't hit Southern California until a few years ago when places from Monterey Park to Koreatown to Little Saigon opened their haunts, advertising milk tea, iced coffee and red bean pudding laced with the irresistible swirl of boba. Parents started dropping their teens at hangouts, hardly worried, because there's no alcohol. At Chan's shop, which she runs with partners James Chuang and Sergio Yang, two chenille couches lure those wanting to play checkers or channel surf, some tapping their feet to tunes blaring overhead. Asian adults load grocery carts at the nearby 99 Ranch Market with kumquats and sashimi while their kids hang out here, discovering their own community within the much larger communities. North of this shop, wedged between Love Music and a plastic-surgery clinic is Boba Express in Garden Grove, where customers get a free drink with every order of jumbo popcorn chicken. Happy hour starts late -- 9 p.m. -- but that hardly matters to the fanatics. "Pizza? Who cares? " shrugs Matt Tran, 23. "That's too much for this time of the night, when this, this is like a light meal," he says, slurping from a cup filled with coconut At Cha for Tea in Westminster, some boba enthusiasts like their drinks a just tad sugary, others really sweet. The bars -- unlike cafes -- count on students and young professionals rather than early-morning commuters simply because they often don't do business until the middle of the day. And as a way of keeping the clientele, some are starting poetry readings and art shows. Classmates bring their buddies to soak up the atmosphere, as Viktor Corpuz does with Clint Collins one afternoon. He first tasted boba in the Philippines; it surfaced in his cereal. Corpuz wanted to introduce it to his non-Asian pal, Collins. The juniors at the University of California, Irvine, study biology. They lean back with snow bubbles in peach and watermelon, similar to Icees, and survey the scene. "Lots of girls," Collins murmurs, his eyes lighting as a skater breezes in wearing an Abercrombie & Fitch crop top. At the next table sit two women with Burberry bags; near them are other women in pastel capri pants. Some basketball players put down a stack of PC and e-Gear magazines, leaving and making way for a bigger group. We are what we eat, but we are also what we drink, Chan knows, as she details plans to open a franchise just down the way from this walnut Avenue joint, across from UCI. She has 23 employees and is still hiring. "It's a cultural drink, it's fun and it's not a fad," she says, revealing the next step. They plan to head south. "Mission Viejo,? she says. "I want to take it beyond the traditional areas."
It's the summer of boba for the South Bay's young and hip. Stores selling boba - sweet, gelatinous marble-size tapioca balls added to cold teas, coffees, smoothies, juices and slushies that are sucked up through an oversize straw - have been popping up in areas with large Asian populations such as the San Gabriel Valley for the past couple of years. Now the black boba "pearls" are making inroads on South Bay suburbia where college students and children are enthusiastically embracing the trendy drink. Boba Zone opened in May in a west Torrance strip mall at Anza Avenue and Del Amo Boulevard catering to a clientele that is 60 percent youngsters, said 25-year-old manager James Choo. Alhambra-based Tapioca Express, the nation's largest boba chain with sleek, stylish stores that often play pop music videos, has opened franchises in Rolling Hills Estates, Torrance and Carson in the past four months - in addition to existing shops in Gardena and Torrance - and plans to open a second Gardena location shortly. And even some coffeehouses are adding the drink to their menu - the Caffeine coffeehouse in Gardena near EI Camino College began serving boba at the start of the year and has seen its overall business leap by 20 percent, said owner Michelle Kim. "It has been expanding very fast in the past half year in the South Bay area," said Laura Lin, a former Rancho Palos Verdes resident who recently moved to the San Gabriel Valley to become marketing director at Tapioca Express. "We are expanding into the mainstream market for sure." Boba was invented in 1981 in Taiwan - the name is Taiwanese slang for "big breasts" - and has gradually expanded its reach throughout Asia and overseas. Asians have long been familiar with the beverage, but now the market is rapidly expanding to other ethnic groups. When boba paradise in Rolling Hills Plaza opened last fall, its customers were primarily Asian, said owner Jerry Yeh, 25, an Orange resident who opened a store in Torrance because of the South Bay's steadily increasing Asian population. Today, in a "surprising development," 90 percent of the store's customers are non-Asian, he said. "I'm an addict," admitted Katherine Russ, 21, of Wilmington, an unemployed graphic artist taking advantage of boba paradise's free Internet access. "It's kinda like eating and drinking at the same time." Boba appeals on several levels. There's a boba drink for every taste it would seem: Tapioca Express has about 150 variations on the theme on its menu - and will soon offer even more. The cool drink is the perfect antidote for a sweltering summer day - although some people also drink boba in hot teas or coffees. And it's a fun drink with an element of surprise in more ways than one, which is perhaps why Boba Zone has posted a sign outside its store that warns its young customers, "Please do not spit out boba." "I love boba, it's cute," said 24- year-old Carson-based paramedic Jessie Cordray, while conceding the drink is an acquired taste that she didn't initially like. "I kind of got addicted to it - these kind of funny, sweet, chewy things in your drink." " It's like a phenomenon. They (Tapioca Express) could be the Starbucks of tapioca drinks. - PAUL GIANNOTTI, whose company supplies equipment to boba stores Boba imbibers are a social bunch - the solo drinker is rare at Tapioca Express, Lin said. "A lot of (boba) stores are open really late, so it's a good hangout place," said 21-year-old college student Aki Inoue, a three-year boba drinking veteran. "Every one drinks it." Still, the scale of the boba craze has caught even those in the restaurant industry unaware. Paul Giannotti, whose company supplies equipment to boba stores, said he was amazed to see people lining up outside a Tapioca Express store in San Diego before its grand opening. "It's like a phenomenon," he said. "They could be the Starbucks of tapioca drinks." If trends continue, boba stores could soon be as ubiquitous as coffee houses. Tapioca Express, which has 37 stores, plans to have 100 locations by year's end, Lin said. Choo, of Boba Zone, opened a store in west Torrance because other areas of the city are becoming saturated with sellers of the drink. Yeh, of boba paradise, which opened last fall, said he has counted at least 10 boba stores in Torrance. "After we opened up all these other places started opening up," he groaned, adding that boba paradise has begun offering free delivery to offices and other places that order a minimum of 10 drinks in an effort to differentiate itself from competitors. "(The marketplace) is getting tough," he added. "There's only so many boba drinkers." Although part of the challenge of boba entrepreneurs is educating the uninitiated, some are already wondering whether boba is a fad that will peak and wither. Consultant Janet Lowder of Rancho Palos Verdes-based Restaurant Management Services, said juice and yogurt stores are closing. Not only has the craze for those products faded, but the demise of stores that specialized in them was hastened when larger outlets such as Dairy Queen and Baskin-Robbins muscled in on the market, she said. The same thing could happen to boba. But Giannotti believes the thirst for boba won't soon be over. "I don't think it's a fad because it's already a staple in other parts of the world," he said. "I see absolutely no signs of it letting up. It's too late to say it's a fad and too early to say it's a permanent fIxture. ... I think the end of the tunnel is a long, long way away."
Wayne Lin wants his business to become the Starbuck's of "boba" drinks. For the uninitiated, boba refers to the globules of tapioca that sit at the bottom of a cup and then are covered by a tea, milk or fruit juice concoction, sealed and sucked through a large straw. The drinks, with flavors ranging from the familiar coconut or strawberry to the more exotic sesame or Iychee, originated a decade ago in Taiwan and have been gaining popularity in the United States for the last two years - especially in areas like West Los Angeles and Pasadena. South EI Monte-based Tapioca Express Inc. claims to be the first company to bring a "boba" franchise to the United States and currently has 40 stores, with plans for 100 units by 2003. Tapioca Express' original store opened in Alhambra, and began franchising in areas with large Asian communities in Southern California and the San Francisco Bay area. "Word of mouth" The drinks became popular through word of mouth, allowing the company to grow rapidly, said Lin. Tapioca's president and chief executive. He owns the business with three partners, all originally from Taiwan. Interested franchisees need $65,000 to $195,000 to open a Tapioca Express. The company's corporate office receives at least 12 calls a day from people interested in franchise possibilities, according to Laura Lin, marketing manager for the three-year-old company (no relation to Wayne Lin). A typical Tapioca Express store generates $30,000 to $40,000 in monthly revenue, according to company officials. "Their revenues are on par with a yogurt, bagel or juice shop," said Janet Lowder, president of Restaurant Management Services, a restaurant consulting film. Comparatively, a fast food restaurant like McDonald's typically brings in more than $100,000 monthly. The Tapioca Express menu consists largely of hot and cold teas, coffee, shakes and smoothies, which are most commonly served with the tapioca "boba" balls. A few snack items are available. Prices for a 12-oz. drink average $2.50.While the company's formula has worked in areas with many Asians, the true test will be the appeal of the drinks outside the two coasts as the chain expands nationally. The company plans to open stores in areas like Co1orado and Texas where demographics are less likely to be primarily Asian. "They might encounter the same problems as El PolIo Loco." said Lowder. "Its concept came from Mexico and had a tough time outside of Califonia. It's going to be a challenge to attract customers in Middle America." Laura Lin said, however, that the clientele in its Old Pasadena shop is 80 percent non-Asian and the company is using its San Diego location as a testing ground for their nationwide expansion. Retooling the concept Company President Wayne Lin began by hiring a store manager who worked as a trainer for Starbucks in Taiwan. He also added typically un-Asian fare. like mochas, lattes (coining the phrase "Iattea") and a selection of cheesecakes to its menu to appeal to Amcan tastes, he said. While "boba" has been a hot commodity for Tapioca Express, basing business around one product is risky, and can easily be wiped out if a large chain adds it to their menu, Lowder said. "It happened to yogurt companies in the late '80s when chains like Dairy Queen and Baskin-Robbins added yogurt to their menus, "she said. South Pasadena-based Panda Restaurant Group has introduced the "boba" beverages into eight of its Panda express locations. The Chinese food chain currently offers three flavors -- honeydew, passion fruit and milk tea. But no competition from Starbucks yet. "Starbucks is always looking to expand our tea business and has looked into a variety of tea beverages, including the 'boba drinks." said Starbucks Corp. spokeswoman Kelly Hewitt. "But we do not have plans to introduce a similar drink in our stores at the time."
One hundred thirty-two people stream through in the space of an hour. Guys and gals behind the counter greet them, pouring chilled tea into a cocktail shaker, mixing, serving. The menu boasts 149 flavors -- sprinkles of peppermint honey, mocha snow, hot grass jelly. Nothing costs more than $2.59. Customers lounge, their lips glued to the hottest craze found at the bottom of a beverage -- boba -- marble-like balls that are not swallowed but beg to be sucked and chewed, one by one, through imported, plump straws. This is Tapioca Express, south county's place to be for the young, hip and Asian, who swarm the Irvine shop from noon to midnight, twirling convertible keys, lugging tots and ordering up a storm."We sell at least 1,000 drinks on a Saturday, some 700 on a weekday," says owner Christina Chan, who can barely be heard above the din, sitting in her hip-hugging jeans. Boba is made of tapioca and it's addictive, youths say, like Skittles, Gummi Bears or M&Ms. They roll into your mouth, melt and your taste buds scream for another round,"I get it, totally, every week, It's more fun than Starbucks, and I work at Starbucks, but we don't have these juicy treats in our drinks," offers Jenny Le, 17, tossing back highlighted blond streaks. "We can go to Jamba Juice and get a smoothie, but this isn't heavy," adds her cousin, Nguyen Le. "It's cool." Boba bars carne about in Taiwan nearly two decades ago, when they popped up block to block and a lack of zoning saturated the market. It didn't hit Southern California until a few years ago when places from Monterey Park to Koreatown to Little Saigon opened their haunts, advertising milk tea, iced coffee and red bean pudding laced with the irresistible swirl of boba. Parents started dropping their teens at hangouts, hardly worried, because there's no alcohol. At Chan's shop, which she runs with partners James Chuang and Sergio Yang, two chenille couches lure those wanting to play checkers or channel surf, some tapping their feet to tunes blaring overhead. Asian adults load grocery carts at the nearby 99 Ranch Market with kumquats and sashimi while their kids hang out here, discovering their own community within the much larger communities. North of this shop, wedged between Love Music and a plastic-surgery clinic is Boba Express in Garden Grove, where customers get a free drink with every order of jumbo popcorn chicken. Happy hour starts late -- 9 p.m. -- but that hardly matters to the fanatics. "Pizza? Who cares? " shrugs Matt Tran, 23. "That's too much for this time of the night, when this, this is like a light meal," he says, slurping from a cup filled with coconut. At Cha for Tea in Westminster, some boba enthusiasts like their drinks a just tad sugary, others really sweet. The bars -- unlike cafes -- count on students and young professionals rather than early-morning commuters simply because they often don't do business until the middle of the day. And as a way of keeping the clientele, some are starting poetry readings and art shows. Classmates bring their buddies to soak up the atmosphere, as Viktor Corpuz does with Clint Collins one afternoon. He first tasted boba in the Philippines; it surfaced in his cereal. Corpuz wanted to introduce it to his non-Asian pal, Collins. The juniors at the University of California, Irvine, study biology. They lean back with snow bubbles in peach and watermelon, similar to Icees, and survey the scene."Lots of girls," Collins murmurs, his eyes lighting as a skater breezes in wearing an Abercrombie & Fitch crop top. At the next table sit two women with Burberry bags; near them are other women in pastel capri pants. Some basketball players put down a stack of PC and e-Gear magazines, leaving and making way for a bigger group. We are what we eat, but we are also what we drink, Chan knows, as she details plans to open a franchise just down the way from this walnut Avenue joint, across from UCI. She has 23 employees and is still hiring. "It's a cultural drink, it's fun and it's not a fad," she says, revealing the next step. They plan to head south. "Mission Viejo," she says. "I want to take it beyond the traditional areas."
It's almost midnight on a Thursday, and the nearby Starbucks has long since turned its chairs upside-down on the tables and locked up for the night. But at the newest cafe on Palo Alto's California Street, Black Pearl, if you want to lounge on one of the black leather couches, you might have to ask someone to move over. On one couch sits Christa Demeke, 26, who is sipping the cafe's most popular drink -- taro pearl milk tea. It's pale purple, and sitting on the bottom are what look like black marbles. "We're the pearl milk tea fan club," says Demeke, who comes by a couple times a week for late-night study sessions. "I love it -- it's a special treat, like dessert." This Taiwanese import, which used to be found only in Asian specialty stores like Ranch 99, is now winning over the cappuccino and chai crowd. Pearl milk tea, also known as bubble tea, is a unique beverage experience -- it's kind of like drinking Thai iced tea and eating Gummi Bears at the same time. The milky black tea is often flavored with something like taro or mango. And spheres of chewy black tapioca wait to be slurped up through an enormous straw. It's a mouthful of entertainment. "If (pearl milk tea) were hot, it would be British and I would be sitting here talking in an accent," says Hamilton Tran, 27, one of Demeke's friends. "But it's cold and sugary, and has these pearls -- it's fun." Since the late 1990s, close to 1,000 pearl milk establishments are estimated to have opened in the United States. In the Bay Area, a recent mini- boomlet has introduced a new kind of cafe culture to the Peninsula. Strolling around downtown Mountain View, you can get a good indication of how trendy pearl milk tea has become. >From the corner of Villa and Castro Street, there are four establishments within a block of each other. In the past six months, Lucy's Tea Shop and Verde have been joined by Tea Era and Tapioca Express. On a recent afternoon, Verde was packed with young Asians standing in line. The atmosphere was peppy; the walls are bright lime, the stylish stainless- steel tables were packed closely together, and cheerful Asian pop music mingled with the sound of blenders and other drink machinery. Two Asian guys, one with long bleached blond hair, sat at the counter, putting together the plastic pieces of a Toyota Celica model toy. The ambience agrees with Peter Godden of Mountain View, 19, one of the few white guys in the cafe. He's playing Othello with his buddy Steve Lai, also 19."It's a different scene, a different environment," says Godden. "Do you ever see board games like this? People in coffee shops are serious and don't smile."Verde supplies board games and stacks of Asian magazines. "When there's nothing to do, it's the first place that comes to mind," says Lai. "It's a cool place to chill." Pearl milk tea got its start in the early 1980s, when an enterprising street vendor in Taiwan added tapioca pearls to his drinks. Today, the drink is as ubiquitous as soda, and the tea shops are practically on every street corner. They've become a major social gathering place for the younger set, from middle-school to college-age kids. "In Taiwan, parents are not so comfortable with their kids going to KTV (karaoke bars) and other dimly lit places," said Laura Lin, the marketing director for Tapioca Express, the first pearl milk tea franchise in the United States. Alex Rosten has never been to Taiwan, but one of the reasons the 23-year- old Stanford grad decided to open Black Pearl was to create an after-hours place for students. "When I was an undergrad I hated that there was no place to hang out," he says. "Everything closes at 10 p.m. and, if you're under 21, there's no place to go except for doughnuts and Denny's." On most weekdays, Black Pearl stays open until 1 a.m.; on the weekends, until 2 a.m. Over at Tea Era, owner Danny Han has noticed how his clientele includes businesspeople, not just the young Asian crowd. He's hoping to win over more non-Asian customers by steering them toward a specific flavor. The sign in his shop reads: "Special Recommendation: Roasted Barley Milk Tea." It may not sound like a hit, but Han says it's their best selling drink. "It tastes a little bit like coffee, so lots of Americans like it,' says Han. The variety of flavors can be mind-boggling. Compared to Baskin-Robbins, most pearl milk tea stores are way ahead when it comes to choice. Tapioca Express, for example, offers plain old tapioca milk tea, plus 147 other drinks. You can get 20 different flavors of milk tea, but you can also get pearls in a latte, a snow bubble (a sort of fruity milk shake), and even something called honey and egg juice. While some of these drinks sound pretty far out, they're offered in nearly 40 other Tapioca Express stores around the country. "It's always fun to look at a million different flavors," says Irene Yeh, 20, who likes her pearl milk tea made with green tea. "I look at the board for 20 minutes, even though I always get the same thing." While the pearls get all the attention, it's the tea that connoisseurs focus on. Ten Ren, a Chinese company that has been producing tea for 50 years, is said by some to have the best pearl milk tea in the area. Fans will also tell you that eating while drinking requires a little bit of concentration. "If you run out of liquid first, you have to be careful with the pearls," says Raheleh Mansoor, 24, who just graduated from Stanford Law School and is studying for the bar. "Once I was here (at Black Pearl) studying for 11 hours. I had two pearl drinks -- and I choked on both of them. But I keep on coming back for more." |
Manchester Law Library
Many thanks indeed for tidying this up, and for the gentle reminder. I'm afraid I'm rubbish on the Wikipedia technicalities but I do like adding a little bit to the sum of architectural knowledge on here and its great when somebody else's interest is sparked by something you've done. All the best KJP1 (talk) 17:55, 6 October 2010 (UTC)
Wisdom needed at WP:EAR
ukexpat, I saw this entry at WP:EAR earlier and decided it was too hard for me to tackle - an annoyed BLP subject making a legal threat. Can you look at it please? -- John of Reading (talk) 20:07, 6 October 2010 (UTC)
Help Understanding How to Correct an Orphan Page
Hello, I was wondering if I could get your assistance one more time regarding my article 'BroadMap'. It now appears that it has been asked to have the article link to other pages and I'm not sure what I need to do in this regard. I can create another article that will link to it, but I'm not really sure how else to remedy the latest note given to the article. Also, can I eventually remove these remarks/notes on the actual page of the article...there are now three there? Thank you. Lcburns (talk) 20:31, 6 October 2010 (UTC)
- I received your message, thank you. You've been a big help! —Preceding unsigned comment added by Lcburns (talk • contribs) 14:46, 7 October 2010 (UTC)
- I do have one other follow-up to the removing of the tags..i.e. newsrelease and general notibility guidelines. I believe I've resolved these issues, but how do I know for sure? Is there someone still reviewing this or can I just remove those tags too as long as I believe I've adhered to the requests? Thanks. Lcburns (talk) 16:34, 7 October 2010 (UTC)
Sound On Sound - images/COI messages
Hi Ukexpat,
Thanks for leaving me some messages, I appreciate the time you took to alert me to the issues with the Sound On Sound article. I've amended the copyright for the image I uploaded (not sure if I did this in the wrong place, so please feel free to move it if not) and have always taken care to act in accordance with the guidelines for COI and organizations. Please do let me know if you feel I am in breach of any of Wikipedia's policies, so that I can rectify the situation immediately. SOSJennifer (talk) 14:16, 7 October 2010 (UTC)
- Hi ukexpat, Thanks again for your help. I've followed your advice, but I'm unsure how to modify the copyright licenses so that they are accurate for the file. Please advise? SOSJennifer (talk) 14:44, 7 October 2010 (UTC)
140th Year Anniversary Celebration of the Emancipation Proclamation
Hello,
I am fairly new to wiki. I created an article and after a lengthy process of trial and error, plus, chat help, I was able to create an article. Much thanks to the chat team for their invaluable help. Wikipedia submission process is much different from any other process I have incurred while uploading content to the web. While there are numerous help support pages on any given subject matter, some are still fairly ambiguous.
My article was created on October 7, 2010 and I am still trying to figure out how to upload one picture. I used the upload form and it goes through the process. It is a logo so I have to give reason for non free, fair use which I may or may not have hit the mark on that one. The support pages regarding the process have not explained how to get the image into the article after it is uploaded.
If someone can please help me with this process I would greatly appreciate it. I have gone through the upload process 4 times with no final remedy. My article is still without an image. I have the copyright permission/info which I am providing as a reference as well. What am I doing wrong? The page is http://en.wikipedia.org/wiki/140th_Year_Anniversary_Celebration_of_the_Emancipation_Proclamation. Not sure what the talk pages are used for either. This is the third or fourth time I have left info regarding this on a talk page including my own without response. Again, is there something I am not doing right? Thank you, for your support. Cwestllc (talk) 18:29, 7 October 2010 (UTC)
Thank You, ukexpat!
Greetings,
While I am not new to computing or web document creation this has been somewhat challenging learning your system. The support team on wiki is invaluable. Without your help, article creation would not be possible. Maybe, by the third or fourth time of doing it, the process will become familiar. The reward is however worth the challenge.
Thank you, again. Cwestllc (talk) 18:57, 7 October 2010 (UTC)
Articles you might like to edit, from SuggestBot
SuggestBot predicts that you will enjoy editing some of these articles. Have fun!
|
|
SuggestBot picks articles in a number of ways based on other articles you've edited, including straight text similarity, following wikilinks, and matching your editing patterns against those of other Wikipedians. It tries to recommend only articles that other Wikipedians have marked as needing work. Your contributions make Wikipedia better -- thanks for helping.
If you have feedback on how to make SuggestBot better, please tell me on SuggestBot's talk page. Thanks from Nettrom (talk), SuggestBot's caretaker.
P.S. You received these suggestions because your name was listed on the SuggestBot request page. If this was in error, sorry about the confusion. -- SuggestBot (talk) 03:26, 8 October 2010 (UTC)
Greetings...
Hi,
Saw your recent edit. But, my question is spammy? What does that mean? And, I've been using Wikipedia for years and most articles have some point of origin by an author or founder. This one doesn't. It now appears as if it comes out of thin air? Who authored it? Where did the concept come from? How did America come to know it was the 140TH Year Anniversary of the Emancipation Proclamation? As a researcher of this event, these are the questions I would be asking.