: About Me

As a graduate of two college programs dedicated to writing (Creative Writing, and Professional Writing) I can earnestly say Helium is a home away from home. Whether writing for profit or simply to share, I love to get involved in debates, contests, competition and the market place. As a writer, I have several credited short stories, but still seeking that elusive novel publication (may help if I finish the book first...)

As a certified: Sommelier (a guy who thinks he knows wine), a Cabinetmaker (not quite a carpenter) and a Computer Scientist (what was I thinking) I have found that I have an eclectic resume that is ill-fitted to anything other than... writing!

As an entrepreneur, I co-founded several companies: Fuseworks (Web Design & SEO), NetPCS Networks (application layer routing) and TrueContext (mobile content server software).

Thanks for stopping by - and please open a bottle of wine, pour us both a glass and check out some of my articles.

My parents always told me ...

Clarity and confidence in thought and statement, intent and action.

Why I write ...

I write to exist - for if there is no written record, we are doomed to fade.

My inspiration ...

The perpetual ticking of the clock; every thump of the heart; and my princess bride.

Food & Drink > Dining & Restaurants (Other) How to select wine in a restaurant

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A night dining out should be fun and relaxing, not stressful; yet few of us relish the task of selecting the wine for the table. As a sommelier, my friends are quick to dole out this responsibility to me; but I have learned to turn it back over to them, with a few pointers. 1. Understanding Costs Restaurants are a business, not a liquor store; as such, they cannot offer the wine at comparable prices. A typical markup for major restaurants is 250%! This means a bottle you might find for $10 at retail may be sold for $25 at the restaurant. Hang on: they aren't trying to rip-off the diner. Re...

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Writing:

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• Helium Charter Member