Ashton Kutcher to play Steve Jobs in new US film

When I was still in a hesitate whether I should re-post this news.

I have chosen to do it, at the end.

This was a news which posted on 2nd April 2012, what makes me hesitate? Usually, I do post the very latest news, or, I wrote what I want to share thereupon.

At this time, I finally choose to re-post this “news” because I have aware that there are many people still missing Steve Jobs, like me, we do miss him, we love him, a still.

Ashton Kutcher to play Steve Jobs in new US film

Ashton Kutcher is to play Steve Jobs in a new independent film about the late Apple chief’s life, a spokeswoman for the “Two and a Half Men” actor said Monday.

“Jobs” will tell the story of his life from wayward hippie to co-founder of Apple and revered creative entrepreneur, according to industry daily Variety, whose report was confirmed as accurate by the spokeswoman.

Twitter trailblazer Kutcher, who recently split from actress Demi Moore, is attached to the project to be directed by Joshua Michael Stern based on a script by Matt Whiteley, it said.

Production is due to start in May while Kutcher is taking a break from “Two and a Half Men,” the hit TV series he joined last year after Charlie Sheen was sacked following a very public row with the producer.

Major studio Sony Pictures is also developing a movie about Jobs, based on the bestselling book by Walter Isaacson that was released after the Apple chief’s death last October.

Kutcher, 34, was best known for TV shows including “That 70s Show” and “Punk’d” before he replaced Sheen last May. He and Moore, both Twitter early adopters, announced their separation in November.

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America's Unbeaten Food Challenges

For many people, the word eating challenge evokes the iconic scene in the movie "The Great Outdoors,"when John Candy tackles "The Old 96er" to the chagrin of his digestive tract. More recently, the Travel Channel's "Man vs. Food" show has popularized eating challenges, which have increasingly become a strategy for restaurants across the country to make a name for themselves, draw in new customers, and simply have fun.

For those testing their fortitude through eating challenges, clearing a plate of outrageously large or spicy meals will often win them a T-shirt, their photo on the wall, and dinner on the house. There are some challenges, however, that push the limits of consumption and no individual has yet to cross the proverbial finish line.

So, which eating challenges remain undefeated? See the full slideshow.

'That Burger' Challenge
Restaurant: That Bar
Location: Danville, California

A massive, undefeated burger challenge can be found at That Bar in Danville, California. Appropriately named "That Burger," the monstrous mass of meat and cheese measures approximately 1 foot in diameter, and includes two 100 percent Angus beef patties, one of which has a hole in the middle where a grilled cheese sandwich is placed. Each patty is topped with four different cheeses - cheddar, American, pepper jack and Swiss - as well as a woven bacon patty. Finally, the burger is topped with crispy shoestring fries and doused in barbeque sauce, with an appropriately sized bun. The challenge also includes one-quarter pound each of fries and onion rings on the side.

In more than 40 attempts, nobody has been able to finish the challenge in the allotted time of one hour. "We're going to need a professional eater to do this challenge," says Stephanie Emig, co-owner and co-founder of That Bar, which is located about 30 minutes outside of San Francisco. "We wanted to have a giant burger. It was a collaboration between the three owners and our chef, and it took a couple tries but eventually we got it to work."

Emig says the burger was created in order to have an interesting menu item. When someone does place an order for the That Burger, it's likely for a group to share. "It's a popular burger on weekend nights for big groups. And if someone does manage to get through this pile of meat and grease all by themselves: They will earn a T-shirt that reads "I ate That Burger at That Bar and it was That Good."

The Inferno Bowl

The Inferno Bowl
Restaurant: Nitally's ThaiMex Cuisine
Location: St. Petersburg, Florida

Generally, there are two things that make an eating challenge difficult: sheer size of the portion, or overwhelming heat or spice. The Inferno Bowl at Nitally's ThaiMex Cuisine has both.

The soup is served in a 48 ounce bowl and includes no less than 12 different peppers from around the world. Although the mix changes with the season, it always includes bhut jolokia (also known as the "ghost chili"). The chilies themselves comprise about 16 ounces of the soup. The restaurant uses both Thai and Mexican techniques to draw as much heat out of the peppers as possible.

Ally Valdez, who owns Nitally's with his wife, describes how the dish was created: "My wife is from Thailand and my family is from Mexico...we always argued about who ate the hottest food. So, we went out of our way to find the hottest peppers we could use and made a soup that hardly any family members could eat." They served the soup in traditional Chinese bowls meant for family-sized servings, but limited it to one person. "We found that the people who could eat the hot food couldn't eat that much, and the family members who could deal with the quantity couldn't handle the heat."

Valdez says that since the challenge began in 2009, 116 people have attempted to finish the Inferno Bowl. The closest challenger came within two spoonfuls before throwing in the towel. Others throw in more than that. The Inferno Soup is so spicy that the restaurant requires challengers to eat it outside, since about 40 percent of the challengers have vomited while trying to finish the soup within the 30 minutes allotted.

"You have to come from the depths of hell to finish this," says Valdez, who is currently offering a jackpot of $800 to the first person to conquer the Inferno Bowl.

Full-o-Bull Challenge

The Full-o-Bull Challenge
Restaurant: Cowtown Diner
Location: Fort Worth, Texas

Not only does Cowtown Diner's Full-o-Bull Challenge boast that it serves the largest chicken fried steak in the world, it might very well be the largest eating challenge, to boot. That's not a surprising claim, given that things are always bigger in Texas. The Full-o-Bull "is Texas to the core," says Scott Jones, owner of Cowtown Diner.

The challenge includes a 64 ounce chicken fried steak, served on an extra-large pizza pan, measures 14 inches in diameter and weighs about 10 pounds with gravy. But wait, that's not all: You must also finish the Texas-sized sides, which include four pounds of mashed potatoes and 10 pieces of Texas toast.
There's one piece of good news: The time limit to the Full-o-Bull challenge is relatively leisurely. You have from when the restaurant opens at 7 a.m. to the time it closes at 2 a.m. to finish the meal.

In the nearly two years since the challenge was created, close to 175 challengers have tried and failed to finish the Full-o-Bull. Jones says the inspiration for the challenge was to have "bragging rights in a place that is known for its beef," and notes that when someone takes on the challenge, the staff sings songs and draws attention to the event.

If anyone ever wins the challenge, they'll get their $70 meal on the house and a shirt that reads "I came to Cowtown Diner hungry and left Full-o-Bull."

The J&J's Kitchen Sink Challenge

The J&J's Kitchen Sink Challenge
Restaurant: J&J's Pizza Shack
Location: Northern Indiana (five locations)

In what is perhaps the oldest undefeated eating challenge in the country, the Kitchen Sink challenge at J&J's Pizza Shack in Indiana has confounded eaters for 27 years. The pizza is the brainchild of John Bogdan, the now-retired founder of J&J's, who created the 16-inch round deep-dish pizza, It includes sausage, pepperoni, mushrooms, green peppers, onions, green olives, black olives, ham, Canadian bacon, bacon bits, and mozzarella cheese; it weighs about 6 pounds and must be completed within one hour.

Kim S., the manager at the Lake Station restaurant, says the Kitchen Sink is an extremely popular dish for J&J's, because most orders are for groups and corporate events. In fact, The Kitchen Sink is the restaurant's best-selling specialty pizza.

The pizza, which is intended to feed four to six people, has an estimated two to three challengers per year, and at least 100 people have attempted the challenge in the history of J&J's. Surprisingly, the closest anyone has come in recent history to finishing the pizza was a 12-year-old girl, who ate 16 of the 20 pieces before she had to give in.

"When someone does try, the wait staff is all curious, because we really want to see someone do it," says Kim. And, what does someone win if they do finish off the pie? They don't have to pay the bill - the $27.55 pizza is free.

Note: The pizza pictured left is not the challenge pizza, but a normal-sized "Kitchen Sink" from J&J's.

The Hail Mary Challenge

The Hail Mary Challenge
Restaurant: Stadium Grill
Location: Columbia, Missouri

Since opening in August 2009, Stadium Grill in Columbia, Missouri has been offering the "Hail Mary Challenge," which involves finishing the "Unnecessary Roughness," a massive burger measuring an impressive 8 inches high. Restaurant manager Joe Collins says more than 150 challengers have attempted to conquer the burger, including competitive eater Randy Santel. All have failed.

The Unnecessary Roughness includes five-plus pounds of meat, including griddled burgers, bacon, and pulled pork, three cheeses, onion rings, and fried eggs, all stacked between two buns. To complete the challenge, a contender not only must finish the burger but also polish off a full pound of French fries, all within 60 minutes. If someone can conquer The Hail Mary challenge, they will be rewarded with their meal on the house (a $50 value) and $50 in food and drink every month for a year. Best of all, you will become legend in your own time: The Stadium Grill will name the burger after the first victor.

Collins says the burger does a good job of bringing business to the restaurant. "We display it on the weekends for people to see, and we'll sometimes display it out in front of the door." Those that do order it are most likely to share it with friends. "That's not part of the challenge," says Collins, but he's happy to sell it anyway he can.


http://shine.yahoo.com/shine-food/5-undefeated-eating-challenges-171400230.html

Ashton Kutcher's Tweet-Too-Soon and the Quality of Speed

The Penn State scandal left a lot of people blind sided, and no one more so than Ashton Kutcher. AsKashmir Hill describes in her ‘Google before you tweet’ post, Kutcher was tragically behind the news in a medium where, to quote a conversation I had with Forbes Chief Product Officer Lewis DVorkin, “Speed is Quality.”* Kutcher’s speed and immediacy has indeed been an important quality of his online success, since few genuine celebrities are willing to ride bareback as he has on Twitter.

The Penn State scandal left a lot of people blind sided, and no one more so than Ashton Kutcher. AsKashmir Hill describes in her ‘Google before you tweet’ post, Kutcher was tragically behind the news in a medium where, to quote a conversation I had with Forbes Chief Product Officer Lewis DVorkin, “Speed is Quality.”* Kutcher’s speed and immediacy has indeed been an important quality of his online success, since few genuine celebrities are willing to ride bareback as he has on Twitter.

But Kutcher’s quick retraction and promise to have his tweets vetted by his PR company didn’t salvage his reputation as much as slowing down a bit and reflecting (in public) on his need for speed would have. As online content producers, we’re all in this position of balancing our concern for propagation (now, now, now!) vs. persistance (and then, and then, and then…) Barring a takedown of the internet by Conficker, what you post or tweet will be with you forever. No question, the odds of something embarrassing surfacing in front of a potential employer, a curious electorate or future father-in-law can always be cut down by some prophylactic Googling. But slowing down is in itself a quality and one that can lead to better content, especially in its persistant form.

I’m a busy guy , and I don’t post as often or as immediately as I would like to. And though I sometimes feel like I’m letting the team down, many times I find that if I wait a beat something will emerge that gives me an original angle on something that I would have missed if I felt compelled to file immediately.

As a case in point, I write a blog for the City of Portland, Maine, calledLiveWork Portland that promotes the creative economy here to artists and entrepreneurs from away who might consider relocating to Portland. Last weekend I was covering a creative economy conference in Camden, Maine, called Juice 3.0. I wanted to write a post about what was distinctive about the creative entrepreneurs that I met at the conference and the kind of innovation culture that I see developing in Maine. Sure enough, a few days after the conference, The New Yorker shows up in my mailbox (yes, the physical magazine, not the app!) and Malcolm Gladwell has an article about Steve Jobsas a “tweaker.”

Gladwell’s point about Jobs is that his “sensibility was editorial, not inventive. His gift lay in taking what was in front of him … and ruthlessly refining it.” But even more important than his revisionist recasting of Jobs’ creative genius (still formidable) is his description of the origins of the Industrial Revolution in England:

One of the great puzzles of the industrial revolution is why it began in England. Why not France, or Germany? Many reasons have been offered. Britain had plentiful supplies of coal, for instance. It had a good patent system in place. It had relatively high labor costs, which encouraged the search for labor-saving innovations. In an article published earlier this year, however, the economists Ralf Meisenzahl and Joel Mokyr focus on a different explanation: the role of Britain’s human-capital advantage—in particular, on a group they call “tweakers.” They believe that Britain dominated the industrial revolution because it had a far larger population of skilled engineers and artisans than its competitors: resourceful and creative men who took the signature inventions of the industrial age and tweaked them—refined and perfected them, and made them work.

In 1779, Samuel Crompton, a retiring genius from Lancashire, invented the spinning mule, which made possible the mechanization of cotton manufacture. Yet England’s real advantage was that it had Henry Stones, of Horwich, who added metal rollers to the mule; and James Hargreaves, of Tottington, who figured out how to smooth the acceleration and deceleration of the spinning wheel; and William Kelly, of Glasgow, who worked out how to add water power to the draw stroke; and John Kennedy, of Manchester, who adapted the wheel to turn out fine counts; and, finally, Richard Roberts, also of Manchester, a master of precision machine tooling—and the tweaker’s tweaker. He created the “automatic” spinning mule: an exacting, high-speed, reliable rethinking of Crompton’s original creation. Such men, the economists argue, provided the “micro inventions necessary to make macro inventions highly productive and remunerative.”

And there I had it! That was my lead, that was my angle. What I had seen at the Juice conference was that the intersection of the creative economy and the innovation economy in Maine was being powered by a larger than average concentration of “tweakers.” What I have found in Portland and now in this network of innovation clusters spreading throughout the state is that kind of engineering of the possible that powered the Industrial Revolution and could well power the Post-Industrial one. And not only that. Just as I managed to get Ashton Kutcher into the headline and the lead of this post (quite organically, I think) I managed to get Steve Jobs into the LiveWork Portland post!

Paradoxically, learning to slow down can help you speed up when you need to. Years ago, I studied tai chi with the great William C.C. Chen, in New York. I was surprised to find out that many of Chen’s senior students were boxers and that the ultimate goal of this slow, peaceful, controlled movement was fighting. But sure enough, if you speed up those slow arm and leg movements you’ve got some dynamite punches and kicks at your disposal.

* See Lewis’s inaugural post at Forbes where he says , “In the ruckus of the online universe, quality is evolving. Right now, it’s more about timeliness.”