BABIES FIRST YEAR FRAME

High Fidelity

Like a great mix tape, the soundtrack to High Fidelity feels like it was assembled by a true music fanatic. Interspersing selections from cult favorites both old (Love, the 13th Floor Elevators) and new (Smog, Stereolab), it provides a window into the mind of the film's main character, a record store owner who's better able to express his love for a rare 45 than for his longtime girlfriend. --Steven Stolder

Nick Hornby's novel about a middle-aged, obsessive record-store owner and his struggle with growing up in an adult world indifferent to the finer points of soul music was a sharp commentary on life, love, and a decades-long affair with popular music. If any movie has to have a decent soundtrack it's this one. And it does. Perhaps a little light on soul (Stevie Wonder is a hip pick, but how about Arthur Alexander or even Otis Redding?), it specializes in cult and indie bands that should be familiar to many. The Velvet Underground, Love, the 13th Floor Elevators, and the Kinks honor the old school, while Royal Trux, Stereolab, and Smog represent the newest wave. Elvis Costello appears with a strong pick from an odd era (early '80s), and his greatest imitator, John Wesley Harding, is featured as well. This probably should have been a box set--you end up wanting more.--Rob O'Connor

Franklin's Barbecue at 900 11th Street is hailed all over the US of A as the second coming of barbecue goodness. Aaron Franklin started his unlikely journey into barbecue stardom a few years ago serving his smoked meats out of a small 10 foot travel trailer in a parking lot in Austin. Word quickly traveled that this young kid working out of the trailer had some pretty good stuff so people started making the journey to the little teal trailer to decide for themselves. Soon they started bringing friends on return visits. Those friends returned with more new friends and the ending result was long lines with waits up to 45 minutes and no guarantee of food at the end of the line. If Aarons daily batch of barbecue ran out, and often it does, the trailer would close for the day. A few months ago Aaron opened an actual bricks and mortar place to serve his 'que. With articles about him in every major food magazine touting the goodness of his "nerd barbecue for nerds" the only change is his location. Aaron's restaurant still opens every day but Monday and people are still waiting in line to eat his food.

Of course I had to find out for myself if all the hub bub was real or just hype. My daughter and I chose a wonderful Sunday morning to make our journey (We had already scouted the place out the day before and sure enough on that day there were signs at every entrance stating - Sorry Closed. Meat Sold Out). We arrived at 10:30 based on word that the masses started lining up early. Already the line was 30 people deep. All of us waiting for an 11:00 opening. We were a healthy mix of college kids, bohemian hipsters, musicians and families all forming our own little barbecue rainbow coalition. All of us with one thing on our mind - Meat. But not just any meat. Meat that had been reduced to it's most basic form. Cooked in a tradition that has been around since man discovered fire. Slow smoked over wood for hours. Lovingly caressed with the simplest of spices - salt and pepper - and then babied for over 12 hours as it slowly reaches perfection.

The doors opened at 11 O'clock sharp and a cry of accomplishment united us again. Although I never visited the trailer while it was in operation, I must say that the new store helps add to the anticipation. The line to be served snakes around the dining tables so the whole time we are watching others enjoy what we are hoping to also attain in a few minutes. And let me tell you that at this point the mind is thinking - if this stuff tastes even half as good as it looks then I may never leave.

After a wait of about 45 minutes, We will be next in line. Aaron is our master of ceremonies and server. You can tell he loves what he is doing as he shows each customer the meats and asks "fat or lean". He lifts a tender brisket for the customer in front of me to see what fat looks like and glances at me as a smile as big as the Cheshire cat overcomes me. Laughing he points to me and says that he knows full well what my answer will be. I finally step up and order a pound of brisket mixed fat and lean - I have a wife who eats healthy - and a pound of pork ribs. I'm talking to him about the place and his cooking routine. He mentions that generally he runs out of meat by One PM. The amazing part of this early closing is the fact that he cooks over 600 pounds of meat each day. I mention to him that I am in town to pick my wife up from her bike ride and that I am actually late from waiting in line. He smiles and says that in that case I can't go without bringing gifts and he throws in another extra quarter pound of brisket tips. The meat is rolled up into butcher paper with a handful each of pickles and onions and I am given two cups each of his signature sauces.

Now comes the hard part. I have to wait until the next day to eat it because of our busy schedule on Sunday. Monday rolled around and with much anticipation, I unwrapped the greasy package that had been waiting patiently all day on my return. My family watched as I took the required photos of my meaty bounty and then we all grabbed pieces of our favorite cuts. The brisket had a perfectly charred crust surrounding a subtle smoke ring and just the right mixture of smoke to seasoning. Tender to the tooth, it could not have been cooked more perfectly. My gauge of brisket is the sauce test. If I can eat it without sauce it is good. This passed that test with flying colors. BUT! That sauce was so damn good also, I couldn't resist dipping every other bite into it. The two sauces we received were both different but good in their own right. Franklin's signature espresso sauce, which my wife loved, was a dark marriage of coffee and vinegary goodness. The second sauce, which I loved, was vinegary and sweet. It had a hint of Mexican flavorings that I still can't tie down. Franklin's pork ribs will go down as the best I have eaten, yet. Tender and falling off the bone. The seasonings compliment the meat instead of overpow

After leaving Bountiful High, I attended the "U" for a year and then served in the North German LDS mission for two and a half years. Returning to the same great university, I explored chemistry and the geology, and then finally ended up enrolling in the College of Pharmacy. During that time, I would go to the LDS regional dances with Gil Nesbitt. It was there that I met a pretty girl from England by the name of Hazel Martin. We dated for three years and finally married in 1966. She comes from a town called Shrewsbury in the province of Shropshire. In my senior year, my wife gave birth to our first baby, a boy.
The draft was breathing down my neck at that time. David Kammerath helped my enroll in the Army ROTC so I was safe until graduation in 1969. The program I was in required two boot camps. The first one was at Fort Knox, Kentucky, and the second in Fort Lewis, in Washington State. It was during that time I felt that if I had to be in the army, I needed to get in shape and learn to fight, so I joined my first martial arts class. It was Kempo taught on the lawn of the South Davis Junior High School. It was good for me and I liked it. Wherever I have lived, I have always found a martial arts school to attend.
After graduation, it took three months to to get my pharmacist license and then it was off to active duty in the Army Reserves. My first stop was in Texas, and then to Maryland. At Edwood Arsenal, Maryland, I received an official Army letter that said if I extended, I could serve a tour in Europe. Within two months, we were flying to Holland. By then we added a girl to our family. My job there was an administrative assistant to a Colonel in a Health Clinic in Brunson, South Limburg, Holland. There, we added another boy to our family. After two years, I was transferred to Mons, Belgium to a station hospital. Everyone spoke French in the surrounding villages, and we made some friends there.
In 1974, the war in Vietnam was winding down and the army was cutting back. It was a good time to apply to get out, which I did.
We have lived the past 30 years in the same place, Sandy, Utah. Here we added four more children. Three girls and a boy. I've worked at several pharmacies in the Salt Lake Valley. I now rent a space inside Ream Grocery Store and have privately owned my own for the past twenty-one years. I like working in , even though it is rough, as I work over 50 hours per week. My wife and family have always helped in operating and supporting me. I look forward to traveling the world and retiring.
Music has always been a hobby of mine. I still play the trumpet when I can, and the guitar and piano. I even play the drums on occasion. I like to get together with my children and and some of my 13 grandchildren to have a jam session or as we call it, "the family band".
One of my favorite pastimes is skiing. I taught all my children to ski when they were about six years old. Some of them now teach me how to ski. I learned skiing in the late 1970s at Brighton. My skiing buddy at the time was a man from my ward in Sandy. His name was Tom Green. I was shocked later to learn that he later became a polygamist and went of National TV. I haven't seen him in a long time.
I also enjoy collecting old antiques and just about everything else. One of my finest collections is comprised of antique items. Old bottles, mortar and pestles, and old documents are included in my collection.
My goals for the future include retiring, taking art classes, spending more time with my grandchildren and traveling the world.

The Niagara Cutter D400 uncoated high-speed steel double-end square end mill has four flutes, a 30-degree helix angle, and a non-center-cutting design for general-purpose machining on a wide range of materials. Four flutes produce a better finish than fewer flutes. High-speed steel (HSS) is a common general-purpose steel for cutting tools and is compatible with a variety of materials. With no coating or surface treatment, this uncoated tool can be used on a broad range of materials. The double-end design has cutting edges on both ends, allowing a new cutting surface to be substituted when the first shows wear, which doubles the tool’s life compared to single-end square end mills. The tool’s square end has straight cutting edges that create sharp, unrounded cuts.
The 30-degree helix angle supports general-purpose applications. It balances lower angles’ strong cutting edge for difficult-to-machine materials with higher angles’ increased cutting action. The non-center-cutting design is for applications such as peripheral milling and finishing, and can also be used for profiling and slotting. Cutting diameter tolerance is +0.001” to -0.000”. This tool has a Weldon shank.
End mills are designed to remove material and create multi-dimensional shapes and profiles. They have cutting edges along the outside diameter and flutes that remove chips from the cutting area and allow cooling fluids to enter. If heat is not reduced effectively, the tool’s cutting edges will dull and additional material buildup can occur. The number of flutes can range from two to eight. Two-flute designs offer the most efficient chip removal, but more flutes provide a smoother finish. The shank is the end of the tool held in place by a tool holder or machine. Center-cutting end mills can create three-dimensional shapes and profiles, and make plunge cuts similar to a drill bit. Non-center-cutting end mills are for applications such as peripheral milling and finishing, but cannot make plunge cuts.
Niagara Cutter has been designing and manufacturing precision cutting tools since 1954. Specializing in end mills, cutting mills, and saws, the company is based in New York and manufactures its tools at facilities in Pennsylvania and Massachusetts. This allows the company control over production, from substrate to coating, which is essential for customers in a variety of industries, especially aerospace and automotive.