Fedora, OpenSuse betas embrace GNOME 3.2
04.10.11
The ever imperil-taking Fedora Project, however, is sticking to its guns by keeping the environs as the default in Fedora 16. Fedora, which acts as the piercing-edge, Red Hat-backed upstream contributor to Red Hat Enterprise Linux (RHEL), has been joined by against OpenSUSE, which is jumping to GNOME 3 in its 12.1 beta (see farther below).
Both projects have adopted the latest GNOME 3.2 issue, which is said to have squashed many of the bugs of the original, while fixing a few of the most ignored changes. Yet, GNOME has not backtracked much from its radical UI makeover.
This is portentous because both Fedora 16 and OpenSUSE 12.1 will block users from booting into GNOME 2.x except for a simplified fallback form for low-end systems. On both distros, however, users always have the option of switching to the alternate KDE Plasma Workspace 4.7 desktop.
Fedora 16 beta
In augmentation to moving up to GNOME 3.2, Fedora 16 adopts the latest Linux 3.0 core and moves from the GRUB bootloader to the up-to-date GRUB2. Aside from those changes, however, the changes are not as chief as with Fedora 15 . That release not only debuted GNOME 3.0, but added a energetic firewall, the SystemD configuration utility, and major new applications including LibreOffice and Firefox 4.
Source: LinuxDevices.com
Brown shares tips, tricks of trade
29.09.11
UNIVERSITY Estate — Alton Brown, star of the Food Network’s “Best Eats” and host of “Iron Chef America,” gave a crammed Eisenhower Auditorium his “tips for college culinarians” Wednesday dusk as part of Penn State’s Distinguished Speaker Series.
Brown, 49, won a Peabody confer in 2007 and recently finished filming his last episode of “Well-disposed Eats,” which ran for 13 seasons and gave audiences a look at the field and history of food, as well as the techniques behind cooking it.
In his lecture, Brown gave jocose accounts of the lessons he and his friends learned while eating on a budget in college and told students about how he from the beginning discovered his love of cooking at the University of Georgia while he was upsetting to impress girls.
Brown said that he realized “Hey, this is kind of fun! You can do this without a stuff.”
Brown’s tips included ways to add flavor to sometimes bland dining classroom meals with a portable spice kit and safe, innovative uses for dorm reside cooking appliances, like using a panini journos to make a cheap mushroom, bacon, and spinach salad.
Source: Centre Daily Times
