Dyson Produces Most Power Efficient Cordless Vacuum Yet
Dyson introduces the latest Dyson Digital Slim ™
CHICAGO, December 31 - While flu season is in full swing during the winter months, Dyson introduces the newest way to keep dirt and germs out with the new Dyson Digital Slim ™M: the DC44 Mk2 Cordless Vacuum. Engineered with a firm center of gravity, the DC44 Digital Slim reaches ceiling to floor and everywhere in between using Dyson's patented Root Cyclone ™M technology. Designed with increased run time, twice the cleaner head power, and a mini motorized tool for upholstery, the DC44 Mk2 provides a more efficient cleaning experience than its predecessor, the DC35.
Dyson Digital Slim ™ handheld vacuums were introduced in 2010, modernizing the appliance marketplace with a compact digital motor that spins 5 times faster than a race car engine, a fade-free battery to allow longer, more seamless, run time, and Dyson's Root Cyclone ™M technology, which ensures no loss of suction.
Unlike other handheld vacuums, Dyson uses a combination of ultra-fine Carbon fiber filaments to remove fine dust from hard floors and stiff nylon brushes to remove ground-in dirt from carpets.
Dyson Digital Slim™ DC44 Mk2 Cordless Vacuum Specifications
Dyson Digital Slim ™M handheld vacuums have an ergonomic handle design, made to fit into the natural shape of the hand with balanced weight for easy handling. Each model has a push button to be used when more power is necessary, providing stronger suction for up to 8 minutes. When hung back on the Docking Station, the machine charges and gives users space to hold the additional attachments. The Digital Slim line is significant in its ability to clean every type of floor as well as ceilings and low furniture spaces. The detachable wand and attachments allow for maneuverable floor to ceiling cleaning and a low-profile cleaner head extends into the hardest-to-reach spaces when the machine is entirely reclined.
How Digital Slim ™ Technology Works
With Dyson's patented Root Cyclone ™ technology, centrifugal force maintains suction while spinning dust and dirt out of the air. The Dyson digital motor is a compact, light motor located in the handle that operates up to three times faster than conventional motors. Using a fade-free nickel manganese cobalt battery, the DC44 allows a 20-minute run time with consistent suction and power from start to finish. The latest model offers an Animal Brush Bar, a motorized brush head with twice the power of the DC35, which creates better suction and the ability to clean deep into the carpet. It also comes with a mini motorized tool for upholstery and awkward spaces, allowing every bristle to dislodge the most hard-to-get dirt, dust, and pet dander.
About Dyson
Research, design, and development are at the core of Dyson. One-third of the people at Dyson are engineers and scientists. Their expertise in fluid, mechanical, electrical, EMC, thermal, chemical, acoustic, and software engineering allows them to design new products as well as challenge and improve existing technologies. Dyson has over 1300 patents and patent applications for over 300 different inventions.
This Week's Feature: Lux Bar
By Betsy Scott Gilfillan July 27, 2009
For most Chicagoans, people watching and dining outside on a summer evening go hand in hand. In the Gold Coast, it’s protocol whether it’s Monday or Friday; and you better make reservations ’cause you aren’t the only one thinking about enjoying dinner outside. Lux Bar is in the middle of it all and you can expect to find the city’s chic, urbane crowd enjoying their meals at prices fit for all. I’ve generally gone to Lux Bar for a night out with the girls to soak up their delicious dirty martinis, accompanied with overstuffed bleu cheese olives. And I’ve found myself sharing girl-time over brunch there; I can never go wrong with their eggs benedict and bloody marys. This time, I opted to invite my brother to dinner. He's a 27-year old University of Illinois graduate who prides himself on knowing the hippest spots to eat and drink. A self-proclaimed foodie (him) and a fan of food altogether (me), we found our reviews utterly similar: a summertime dinner at Lux Bar meant two for the price of one!
As we embarked on an evening of people watching and catching up with each other, our handsome waiter generously cameover to check in on us. Patrick ordered his first of a few Bell’s Oberon’s on draft and I opted for a mojito.The mojito was just as I hoped it would be: crisp, refreshing and completely satisfying. We chatted for a bitand didn’t hesitate to order our appetizer when the waiter made another timely stop over. I let Patrick choose and, like we learned from our dad, he made sure to ask the waiter his opinion about which appetizer would be our best bet. The waiter put smiles on our hungry faces as he listed a number of his favorites. The winner was the tuna tartar was a modern twist on the classic with tasty wonton chips, soy sauce, wasabi, pickled ginger and delectable Sriracha mayo on the side. It looked mouthwatering and satisfied just about every taste bud; a perfect starter to our entrees. In the midst of great conversation and wonderful people watching, it was time to order our entrees. To no surprise, my brother ordered three sliders: the Kobe beef with succulent caramelized onions and truffle butter, the blackened tilapia with tartar sauce and the crab cake with hot pink mayo. I opted for the buffalo chicken salad. The description had me at hello: ranch dressing with corn and celery along with bleu cheese. The combination of flavors was nothing short of perfect. The buffalo chicken was spicy enough and the salad got an extra oomph with that bleu cheese and ranch. Patrick loved his sliders. Loved is an understatement. He scarfed them down like it was his last meal. Per usual, he helped himself to the extras on my plate.
We were happy campers but fully aware that we would have to get dessert to top it off. Twist our arms. They feature a pie to die for: the Lux Bar Snickers Pie. Completely indecisive about what we should choose, once again we asked the waiter for his opinion. Snickers Pie sounded to-die-for and according to him, it was. He said that the massive pie is built with a chocolate crust, heaping amounts of vanilla ice cream with layers of Snickers candy within: peanuts, chocolate and caramel to top it off. Two of us would not be able to put a dent in this pie (which can serve eight) so we went for a lighter dish: the Cookie Sundae. Our sundae was presented to us in my new favorite way: still in the cast iron skillet that baked it, which meant warm dough, delicious pecans and the gooiest chocolate. Atop the cookie was a generous mound of vanilla bean ice cream, with the company of two whipped cream dollops on either side, and a drizzle of chocolate sauce to top it off. I couldn’t stop eating it. Seriously. I refused to leave any of it to the birds and my brother was full. Let’s just say I made sure to spend some extra time at the gym this morning. All in all, this meal was a delightful experience. Every savory flavor was robust and satisfying. We left as happy, albeit very fully, customers. I look forward to taking on that delicious Cookie Sundae again because it was worth every extra minute at the gym this morning.
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This Week's Feature: Park 52
Article by Betsy Scott Gilfillan August 3, 2009
If you haven’t had the chance to drive down Lake Shore Drive and make it out to our president’s hometown ofHyde Park for an incredible meal at famed restaurateur Jerry Kleiner’s establishment, get out your to-do list. My roommate accompanied me for the ten-minute drive and almost three hour (by choice) dining experience. Take note: you can expect an enchanting and worth-every-penny meal accompanied by impeccable service. Kleiner made a promise. Park 52 delivered. The interior of the restaurant put us in a vacation state-of-mind immediately upon entering.
From the open windows, that could pass for French doors, to the playful design, every square inch of the place was paid attention to. The walls boasted exuberant color and exquisite, artistic, fashion photography atop grandiose design, while each floor to ceiling window was paired with velvet theatre curtains and every lighting fixture became a building in itself: strikingly large with a playful and bright assortment of shades. Each table was set with chairs that were vibrant and anything but expected. Adorning the back of each was a spontaneous pattern of colorful polka dots. As eccentric as it sounds, the interior melted together as deliciously as the bleu cheese and Parmesan grits.
As we made ourselves comfortable and began what would be a welcome journey of tasting, chatting and laughing, our infectiously happy waitress took a moment to introduce herself. She delivered the specials and offered us one of their refreshing summertime cocktails while we referred to the drink list. At the top was “The First Lady”, named proudly after our very own Michelle Obama. Much like the First Lady herself, this lady was an energized character all its own, comprised of and soda with a raspberry or two.The drink list is impressive and if you can’t make it out for dinner, at least make it out for drinks. It’s worth the South Side trip.
For starters, we shared the fried calamari and buffalo shrimp. It was delicious and addictive with just a squeeze of fresh lemon and their homemade chili sweet and sour dip. The buffalo shrimp, however, wasn’t so predictable…in a very, very good way. We’d like to call up the restaurant and offer our twist on the name: “The Healthy Girl’s Chicken Wing.” Our buffalo-style, jumbo-sized shrimp was flavored with perfectly tangy sauce and bleu cheese. Other delicious options were steamed mussels in sweet vermouth cream sauce, filet sliders, lump crab cakes and more. We had difficulty choosing an entree because every last dish made our mouths water. Seriously. There wasn’t a single dish on the menu that we wouldn’t enjoy. Our waitress described their popular steak as we nearly drooled into our water glasses. It’s a New York strip steak, “Samurai” style. The steak is triple-seared – first in salt, next in soy and finally in aged tequila. The meat was so moist and tender with flavor bursting at the seams. On the side came something I had never tried: grits. But these were no ordinary grits, folks. They were bleu cheese and Parmesan grits and every bite was a savory little piece of heaven.
The meat and grits complemented one another perfectly and my taste buds were on a joy ride. We also ordered shrimp and grits (couldn’t get enough). The tiger shrimp was drizzled with truffle oil and the grits in her dish were combined with corn, chives, truffle oil and just a dash of red pepper. Delectable. We think grits might have just replaced the mashed potatoes in our hearts. And then there was dessert…homemade dessert. The grits' sweet and delectable successors were the apple crisp, the flourless chocolate cake, and the croissant bread pudding. All we kept saying was, “This is so good…” Needless to say, we were not hungry the next morning. Park 52 just made it on our list of favorite places – hats off to them for blowing us away from beginning to end. Make sure to visit on a festive night, as they offer live music, deals on wine and more.
Stop by Obama’s ‘hood one of these days for a meal suited for a First Lady.
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