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...million in refunded ticket sales. The signature snafu may be this: the Canadians couldn't make ice. A men's speed-skating final had to be halted for more than an hour because two ice-resurfacing machines were in various degrees of breakdown--sort of like the Games themselves. Still, you'd have a difficult time convincing most Canadians that their Olympics aren't measuring up. Snafus notwithstanding, Vancouver has been a determinedly cheerful host city and Whistler an advertisement for the staggering beauty of British Columbia. Besides, there's still time to pull it out. What matters most...
After Wellspring Fedorchalk and Fahl have been at Wellspring for nearly six months and have lost 72 and 82 lb., respectively. Fedorchalk dropped eight dress sizes - from a size 22 to a 14 - and although she's still considered obese at 219 lb., for the first time in her life she can shop at what she calls "skinny people" stores. She counts fat grams obsessively and adheres to her diet whenever she's at a restaurant. On a recent visit to an Olive Garden, it took her 20 minutes to find something on the menu she could...
Fahl was scheduled to leave Wellspring on Jan. 15, but he was still struggling with the program, and DeShon didn't think he was ready to come home. Two days before his departure, she told him he had to stay. "I did my part," Fahl complained. "Why can't I lose the rest of the weight at home...
...familiar sounds, from McDonald's ubiquitous "I'm Lovin' It" jingle to birds chirping and cigarettes being lit. The sound that blew the doors off all the rest - both in terms of interest and positive feelings - was a baby giggling. The other high-ranking sounds were less primal but still powerful. The hum of a vibrating cell phone was Lindstrom's second-place finisher. Others that followed were an ATM dispensing cash, a steak sizzling on a grill and a soda being popped and poured...
...chef in America kindly commiserated. He mentioned that he had tried for a year to perfect hamburgers, but they always came out tasting like liver. The technique is hard to master, and the current crop of machines do little to help the home chef get it right. But Keller still believes sous vide cookers will one day become as common as microwaves...