THE WORLD READS WHITE PLAINS CITIZENETREPORTER — 8,324,077 VISITS IN ONE YEAR | 2,905,611 VISITORS VISIT 8,324,077 TIMES 3 TIMES EVERY DAY IN ONE YEAR. HIGHEST ACTIVITY IN WPCNR HISTORY.White PlainsCitizeNetReporter lifted its worldwide visits from unique visitors to wpcnr.com to 8,324,077,a 1,306,419 increase in visits in one year from 7,017,658 visits to the site last year which covers White Plains and Westchester County. The 8,324,077 visits were made by 2,005,611 unique visitors who visited wpcnr an average of 3 visits a day. ON JULY 20- -2026 visitors have accessed wpcnr and made 3,072 visits an average of 1.6 visits. In the last week 33,495 individual vistors made 54,458 visits, averaging 1.6 visits. In the last month, 152,940 visitors recorded 229,338 visits (1.5 visits)

Remembering the Eternal Earhart: Lost at Sea 80 Years Ago Today

Posted on July 2, 2017 by John Bailey

Lost today eighty years ago. She lives today eternally flying into the sun.

WPCNR THE HIGH AND THE MIGHTY. July 2, 2017:

There were no stories that I could find in the area papers on Amelia Earhart, the most accomplished woman pilot of all time who was lost at sea on July 2, 1937.

No remembrances accounting her accomplishments. Her advocacy for women’s rights. Her multi-talents. Her own courage, and building respect for women’s abilities and inspiring millions of women and men with her aviation “firsts”.

October 22, 1922 – Broke women’s altitude record when she rose to 14,000 feet
June 17-18, 1928 – First woman to fly across the Atlantic (as a passenger); 20hrs 40min (Fokker F7, Friendship)
Summer 1928 – Bought an Avro Avian, a small English plane famous because Lady Mary Heath, Britain’s foremost woman pilot, had flown it solo from Capetown, South Africa, to London
Fall 1928 – Published book, 20 Hours 40 Minutes, toured, and lectured; became aviation editor of Cosmopolitan magazine
August 1929 – Placed third in the First Women’s Air Derby, also known as the Powder Puff Derby; upgraded from her Avian to a Lockheed Vega
Fall 1929 – Elected as an official for National Aeronautic Association and encouraged the Federation Aeronautique Internationale (FAI) to establish separate world altitude, speed, and endurance records for women
June 25, 1930 – Set women’s speed record for 100 kilometers with no load and with a load of 500 kilograms
July 5, 1930 – Set speed record for of 181.18mph over a 3K course
September 1930 – Helped to organize and became vice president of public relations for new airline, New York, Philadelphia, and Washington Airways
April 8, 1931 – Set woman’s autogiro altitude record with 18,415 feet (in a Pitcairn autogiro)
May 20-21, 1932 – First woman to fly solo across the Atlantic; 14 hrs 56 min (it was also the 5th anniversary of Lindberg’s Atlantic flight; awarded National Geographic Society’s gold medal from President Herbert Hoover; Congress awarded her the Distinguished Flying Cross; wrote The Fun of It about her journey
August 24-25, 1932 – First woman to fly solo nonstop coast to coast; set women’s nonstop transcontinental speed record, flying 2,447.8 miles in 19hrs 5min
Fall 1932 – Elected president of the Ninety Nines, a new women’s aviation club which she helped to form
July 7-8, 1933 – Broke her previous transcontinental speed record by making the same flight in 17hrs 7min
January 11, 1935 – First person to solo the 2,408-mile distance across the Pacific between Honolulu and Oakland, California; also first flight where a civilian aircraft carried a two-way radio
April l9 – 20, 1935 – First person to fly solo from Los Angeles to Mexico City; 13hrs 23min
May 8, 1935 – First person to fly solo nonstop from Mexico City to Newark; 14hrs 19min
March 17, 1937 – Amelia and her navigator, Fred Noonan, along with Captain Harry Manning and stunt pilot Paul Mantz, fly the first leg of the trip from Oakland, California, to Honolulu, Hawaii, in 15 hours and 47 minutes
June 1, 1937 – Began flight around the world June 1937; first person to fly from the Red Sea to India

Susan Butler, the author of East to the Dawn, (Addison Wesley Publisher) the definitive biography of Amelia published in 1997, 60 years after Amelia’s disappearance on route to Howland Island in the South Pacific: wrote this paragraph describing her contribution to aviation and her ability to inspire the American public. I could not write a better one, so I wanted to share Ms. Butler’s next to last page comment on Amelia’s contributions and hold on us today:

“Amelia came into the public eye because she was an adventurer, but she was more: she was America’s sweetheart. America’s shield.

She did everything better than anyone else—beckoned us on, and set more records, and she did it seemingly effortlessly.

She made us proud to be an American.

Perhaps she was cut down in her prime(39 years of age)—perhaps because she did not quite have time to fulfill her potential, but we can’t let her go.

She is thirty-nine forever. She has become America’s dream woman.”

America needs to remember and be reminded of excellence as demonstrated by Ms. Earhart so poignantly.

The author Susan Butler quotes the epitaph Ms. Earhart wrote for her friend, the pilot Wiley Post, noting that it might have served as Ms. Earhart’s own and I paraphrase it:

“So close was she to her profession that she could not know the sheen on her own wings.”

Editor’s Note: You can see newsreel clips selected by Peter Katz of Ms. Earhart on White Plains Week on YouTube https://youtu.be/WH2dfpOwX-s on www.whiteplainsweek.com at http://whiteplainsweek.com/

. The program will be on White Plains Television Monday evening at 7 on Verizon Fios Channel 45 countywide and on Altice Cablevision Channel 76.

THE AMERICAN GRILLMAN: KING OF THE 4-DAY WEEKEND

Posted on July 2, 2017 by John Bailey

WPCNR GRILLMAN GAZETTE. By The Grillin Gourmet. ReInternetted from The CitizeNetReporter Archives of the Ancient Past. July 2, 2017:

No matter whether you’re a New York Liberal, a Michigan Wolverine, A Trump supporter, or California free spirit, there’s still one phenomenon the country still believes in this Independence Day weekend.

Thanks to the chimney charcoal starter and its glowing orange coals, the backyard American barbeque DNA macho in the amateur chef is once again sizzling in the 80 degree heat.

Steak was raised outside, it was born to be cooked outside, and the barbequed steak puts the Cartier- priced steakhouse in its place!

In this griller’s opinion, outdoor grilling proves once again to be the equal and superior to the overpriced artificial-tasting steak. Sleek decor and atmosphere cannot duplicate backyard origins. The economy may be slogging, your home equity quiting, but take heart even the hobo can grill!

To do real steak right , you have to do it outside on charcoal.

The instinct of generations of the American backyard barbeque tradition passed up from the cave, enjoyed at Valley Forge. Lewis and Clark bit into venison discovering the Northwest. Cowboys sunk teeth into rare beef around chuck wagons on the prairie and up from the Southland , barbeque inbred and passed on from American father to American son – cutting across nationality and station – gives you real steak – not $100 technology enhanced cuts. Flaming charcoal makes steak a living thing in your mouth!

As your born-to-grill reporter watched fireworks from a Gatsbyesque setting overlooking Long Island Sound last night with barebequed hamburghers, pulled pork sandwiches, and beer pong being played,

I thought America can pull itself out of this. As long as the American grilling tradition is handed down, the pioneer “can-do” spirit lives!

Why go out for dinner when you can tap your inner griller and say I can cook steak better? The difference is the air, the smoke, the way marinade just drips down into the coals and gets into the meat. It’s chemistry, Americans!

What is it about the American Grillman that’s so special that his or hers backyard cuts beat the insider professionals’ inflation-friendly ostentatious steaks?

It’s the unique chemistry of being American and believing in the charcoal flames.

On Independence Day Weekend, it’s not July 4 unless you’re grillin’. On Labor Day, if you’re not workin’, you’re grillin’.

There’s just something about the searing intensity of glowing charcoal combining mystically with the testosterone and instinctual synergy between red meat and the dedicated outdoor griller – it beats in taste, juiciness and texture the contrived technology of the most expensive restaurant equipment.

No matter how tasty the megabuck meat is in the swank sticker shock steak palaces, there’s always that articificialness packaged taste that marks the indoor steak. The butteryness. The soft crust of the black topped surface of the indoor steak just does not have the nubile grizzled roughhewn flamed yield of the outdoor one-on-one grilled steak that fights your bicuspids every cillemeter.

“UNN! Meat good, Kemo Sabbee!”

The chimney starter – the secret to the hot start. No more charcoal fluid needed. Take a copy of The Journal News and scrunch up the news section or the sports section in the bottom of the Chimney Starter. (Experience shows that copies of the Journal News – any Gannett paper – burn better than the New York Times which is very slow-starting and always slightly behind the story)

Pour in a helping of those ultimate black beauties, Kingsford charcoal briquettes into the chimney top.

Fifteen minutes before the wife has the sides ready, take a wooden match to the aperatures in the base of the starter and light up the edges of the newsprint. Within 10-15 minutes you’ve got coals a firey orange red. You’re ready to outcook the pros.

After the Griller’s wife has marinated the meat – New York Strips sizzling in the caressing deep searing heat of glowing orange briquettes – 3 minutes a side and deft turning and surgical “rareness checks” – the seasoned grillista simply has a feel for the meat – passed genetically down from generations of American grillers.

The combination of cauldron, flavored steel grill rods and perfect flames creates the grillmark “brand” let’s you know just by looking at the cut, you’re going to get the natural taste of the backyard steak – No one can do a great cut like you can!

As any redblooded American Grillman will tell you when doing a steak – you can’t deliver a steak by manual or instructions.

You have to feel the meat. Feel it cook. You just know its time. Hearty smoke promising juicy meat that melts in your mouth creates an experience only the grillman or GrillGam knows.

Every cut is not the same. Each deserves a surgeon’s attention to cooking timing and detail. And surgical checks are necessary.

The American Grillman becomes one with the meat. With eye and knowledge of the hue of red – you just know by instinct when she’s done. Cooking is slowed down by moving the meats to the side off the heat to keep the American beauties warm

With the wife’s deft presentation, sweet potato fries, corn pudding, fresh beans and mushrooms the Grillman’s natural art creates the taste of the Fourth of July

Get those grills handy and ready to fire up to get that taste of American Independence once again.

When you’re over the grill, you’re King of the Hill.