Abstract: Socks including targeted cushioning zones include various knitted materials disposed within areas of the foot which experience specific conditions during running. Areas of the sock which include cushioning pods correspond to areas of the foot which experience pressure loading. Areas of the sock which include mesh correspond to areas of the foot which produce sweat. Areas of the sock which include ribbing and/or cushioning pods correspond to areas of the foot which have sensitive skin.

Abstract: Socks or stockings including integrated gripping systems include gripping material disposed on external surfaces of a sole of the sock and gripping material disposed on internal surfaces of the sock. In some examples, the integrated gripping systems comprise a first set of gripping dots comprising gripping material applied to external surfaces of the sole of the sock and a second set of gripping dots comprising gripping material applied to internal surfaces of the sole of the sock. In some examples, the integrated gripping systems comprise a knitted fabric including gripping yarn, which includes knitted gripping portions disposed on internal surfaces of the sock and external surfaces of the sock.

Abstract: An article of apparel, such as a sock or a shoe, is disclosed as having a foot-supporting area for extending adjacent to a plantar surface of a foot. The foot-supporting area has various zones of differing thickness that attenuate forces upon the plantar surface to different degrees. The apparel may be manufactured through a process that includes utilizing a force mapping device to obtain data relating to forces upon the plantar surface of the foot. The sock is then formed to have zones of different thickness located to correspond with the areas of the plantar surface subjected to different magnitudes of forces.

Abstract: An article of apparel, such as a sock or a shoe, is disclosed as having a foot-supporting area for extending adjacent to a plantar surface of a foot. The foot-supporting area has various zones of differing thickness that attenuate forces upon the plantar surface to different degrees. The apparel may be manufactured through a process that includes utilizing a force mapping device to obtain data relating to forces upon the plantar surface of the foot. The sock is then formed to have zones of different thickness located to correspond with the areas of the plantar surface subjected to different magnitudes of forces.

Abstract: An article of apparel, such as a sock or a shoe, is disclosed as having a foot-supporting area for extending adjacent to a plantar surface of a foot. The foot-supporting area has various zones of differing thickness that attenuate forces upon the plantar surface to different degrees. The apparel may be manufactured through a process that includes utilizing a force mapping device to obtain data relating to forces upon the plantar surface of the foot. The sock is then formed to have zones of different thickness located to correspond with the areas of the plantar surface subjected to different magnitudes of forces.

Abstract: Articles of apparel include: (a) a garment structure having one or more fabric elements structured and arranged to provide a close fit to at least one predetermined portion of a body (e.g., area(s) of the body for which enhanced position sensing and/or feedback are desired, such as the lower back, the arch of the foot, etc.); and (b) a body position feedback system engaged with or integrally formed as part of the garment structure. The body position feedback system may apply higher tensile or constricting forces to selected portions of the wearer's body, which can help stimulate or interact with nerves and deep tissue receptors located in various portions of the body. The increased forces at selected locations of the body give the wearer sensory feedback regarding the position or orientation of these parts of the body and can improve or accelerate development of “muscle memory.

Abstract: Articles of apparel include: (a) a garment structure having one or more fabric elements structured and arranged to provide a close fit to at least one predetermined portion of a body (e.g., area(s) of the body for which enhanced position sensing and/or feedback are desired, such as the lower back, the arch of the foot, etc.); and (b) a body position feedback system engaged with or integrally formed as part of the garment structure. The body position feedback system may apply higher tensile or constricting (compressive) forces to selected portions of the wearer's body, which can help stimulate or interact with nerves and deep tissue receptors located in various portions of the body. The increased forces at selected locations of the body give the wearer sensory feedback regarding the position or orientation of these parts of the body and can improve or accelerate development of “muscle memory.

Abstract: Articles of apparel include: (a) a garment structure having one or more fabric elements structured and arranged to provide a close fit to at least one predetermined portion of a body (e.g., area(s) of the body for which enhanced position sensing and/or feedback are desired, such as the lower back, the arch of the foot, etc.); and (b) a body position feedback system engaged with or integrally formed as part of the garment structure. The body position feedback system may apply higher tensile or constricting (compressive) forces to selected portions of the wearer's body, which can help stimulate or interact with nerves and deep tissue receptors located in various portions of the body. The increased forces at selected locations of the body give the wearer sensory feedback regarding the position or orientation of these parts of the body and can improve or accelerate development of “muscle memory.

Abstract: A pizza includes a dough member and at least one topping disposed on the dough member. The dough member defines a substantially flattened shape and includes a central portion and a border portion. The central portion defines a perimeter. The border portion extends about the perimeter of the central portion. The border portion of the dough member is divided into a plurality of dough segments, each dough segment being turned relative to the perimeter of the central portion.

Abstract: Making a pizza crust includes forming a mass of dough into a substantially flattened shape to define an inner crust bordered by an outer crust extending around the inner crust. The outer crust is divided into a plurality of segments without cutting the inner crust by pressing a plurality of cutting fins of a cutting ring through the outer crust to form the plurality of segments. Each of the plurality of segments defines a first end, a second end opposite the first end, a first side facing the inner crust, and a second side facing opposite the inner crust. Each of the plurality of segments is turned such that the second end is moved away from the inner crust.

Abstract: A pizza includes a substantially flattened dough member and a plurality of self-contained topping portions. The dough member defines a top surface and the plurality of self-contained topping portions are maintained on the top surface of the dough member. In particular, each of the plurality of self-contained topping portions includes a topping selection and is surrounded by an exposed portion of the top surface of the dough member. Furthermore, the top surface of the dough member is imprinted with a first pattern extending between each of the plurality of self-contained topping portions and a second pattern extending about the plurality of self-contained topping portions.

Abstract: A system and/or method enable making a pizza pie having an outer cheese portion. The system comprises a cutting tool and/or a cutting guide to enable formation of at least one opening at an outer crust region of a pizza pie to cause an inner cheese portion embedded within the outer crust to flow through the at least one opening, thereby forming the outer cheese portion at the upper surface of the outer crust. A cutting tool of the system comprises a rotatable disc with notches in its cutting surface to enable formation of the at least one opening in the outer crust. A cutting guide of the system comprises a generally disc shaped member with a support surface at its outer edge for supporting and guiding application of a cutting device against an outer crust region of a pizza dough.

Abstract: A pizza pie comprises a main portion, an outer portion, and an outer cheese portion. The main portion includes a base crust and a main cheese portion on top of the base crust. The outer portion includes an outer crust extending outwardly from the base crust of the main portion and an inner cheese portion contained within the outer crust. An outer cheese portion is disposed at an upper surface of the outer crust. The outer cheese portion is separate from, and spaced apart from, the main cheese portion.

Abstract: An apparatus for holding multiple pizzas includes a pan and an insert adapted to fit within the pan. The insert includes a plurality of sidewalls extending between a base of the insert and an upper portion of the insert, and the sidewalls generally surround a plurality of openings defined by the insert in the base. The insert is adapted to fit within the pan such that each of the multiple pizzas contacts a bottom of the pan and the sidewalls of the insert. A method of making multiple pizzas includes placing a support into a cooking vessel, placing dough across the support to form multiple dough portions, placing ingredients on the multiple dough portions to form multiple pizzas, and placing the support and the cooking vessel into a heating environment to bake the multiple pizzas.

Abstract: A method of distributing fluid material on a food item includes providing a spreader having a shape substantially corresponding to the shape of the food item, and using the spreader to spread the fluid material evenly on the food item, edges of the spread fluid material being substantially parallel with and substantially evenly spaced from edges of the food item, the using occurring free of twisting, turning or rotation of the spreader or the food item. A spreader for spreading fluid material on a food item includes a handle and a bowl having a shape substantially corresponding to a shape of the food item.

Abstract: An apparatus and method for producing foam polyurethane incorporates an apparatus for mixing a nucleating gas into the polyol (part B) fraction and finally dispersing the nucleating gas prior to mixing the polyol (part B) fraction with the isocyanate (part A) fraction. The apparatus and method produce a very fine and uniform microcellular structure in the foam.

Abstract: This invention relates to novel herbicidal cycloalkenyl acetamides. These acetamides are useful in the inhibition of undesired vegetation and exhibit excellent selectivity in crops of cultivated plants, particularly in crops of flooded rice.