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A Rosemount man has been charged with leading Lakeville police on a high-speed chase that ended when he crashed into a tree, then swearing at and resisting officers when they tried to arrest him.
Ryan Michael Hansen, 22, is charged with fleeing a peace officer in a motor vehicle, a felony with a maximum penalty of three years and a day in prison and a fine of $5,000.
Hansen is also charged with obstructing the legal process, a gross misdemeanor with a maximum penalty of a year in jail and a $3,000 fine; and fourth-degree DWI, which has a maximum penalty of 90 days in jail and a $1,000 fine.
According to the criminal complaint, a Lakeville officer on patrol near Cedar Avenue and 190th Street spotted a driver—later identified as Hansen—going 72 mph in a 55 mph zone just before 2 a.m. Sept. 7.
The officer turned on his emergency lights before Hansen passed him, and as he went past, Hansen accelerated. The officer turned on his squad car's siren and began pursuing Hansen, who turned onto 190th Street from Cedar.
The officer reached speeds of 80 mph at times while pursuing Hansen, who eventually lost control of his car and crashed into a tree, according to the complaint.
As the officer approached the wrecked car, he could see Hansen smiling, the complaint says. The driver's door was heavily damaged, and the officer ordered Hansen to show his hands. Hansen continued to smile, but did not show his hands.
The officer, concerned for his own safety, unholstered his weapon and told Hansen to try to open the driver's door. Hansen replied, "It's stuck, [expletive]," according to the complaint. The officer opened the rear door on the driver's side and told Hansen to climb over the seat and get out; Hansen replied, "How the [expletive] am I supposed to do that?," the complaint charges.
The officer "assisted the suspect out of the vehicle" and arrested him. As other officers arrived, the first officer tried to search Hansen, who kicked him and another officer, the complaint charges. Hansen repeatedly said, "You [expletive] [expletive], I want my lawyer," according to the copmlaint.
While they worked to get Hansen into a squad car, officers noted his slurred speech and bloodshot eyes. He was given a preliminary breath test, which he failed, according to the complaint.
Hansen asked to use his phone to call his lawyer, whom he identified only as "Anthony." Hansen called and left a voice message, but didn't receive a return call, the complaint says.
Officers took Hansen to a hospital to check for possible injuries. During the trip, he continued to be uncooperative, swearing and yelling at officers and telling them that he had seen the officer turn on his emergency lights.
"You [expletive] should have let me go," Hansen told officers, adding that he had a hidden camera in his car that provided a live feed to YouTube, according to the complaint.
Hansen has been released from custody on a $40,000 bond. An omnibus hearing in his case is scheduled Dec. 17 in Dakota County District Court in Hastings.


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West Deerfield Township Supervisor Julie Morrison was endorsed Wednesday by former Rep. John Porter (R-Wilmette) while Highland Park pediatrician Arie Friedman got the backing of Sen. Mark Kirk (R-Highland Park) in their race to succeed retiring state Sen. Susan Garrett (D-Lake Forest).
Porter represented the 10th Congressional District from 1980 until he retired in 2000 when he was succeeded by Kirk, who held the post until he was elected to the United States Senate in 2010. Kirk's successor, Rep. Robert Dold (R-Kenilworth) is behind Friedman.
Earlier: Sparks Fly During 58th District State Rep. Debate
"Julie's approach to public service is the same as mine," Porter said in a letter backing Morrison. "Her experience in serving the people of West Deerfield Township for the last 15 years as their supervisor, confirms her commitment to bring a moderate, bipartisan approach to service in Springfield."
Morrison, a Republican turned Democrat in 2008 when she felt the party left her, was part of Porter's staff from 1992 to 2001.
Friedman, who grew up in a partisan Democratic household, developed more conservative beliefs in his adult life. Kirk believes Friedman is the right person to represent the 29th District in the Illinois General Assembly.
"Arie will be a voice of reason and common sense in broken Springfield," Kirk said in a news release from the Friedman campaign. "We need his leadership in the Senate to continue the fight for lower taxes, less borrowing and less spending."

subset: commoncrawl


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Truer Than Fiction
November 28, 2006 4:52 PM
You gotta hand it to those merry pranksters at the New York Post's Page Six who today report that Baywatch actress Pamela Anderson has just filed for divorce from new hubs Kid Rock because he exploded at her at a screening of the movie she is now starring in, the box office hit "Borat. "
In that flick, Anderson is literally the driving obsession of Sasha Baron Cohen, a make-believe Eastern European documentary producer who comes to America and falls in love with her after seeing "Baywatch" reruns. He subsequently travels by car from New York to Los Angeles to meet and marry her. I loved it.
But Page 6 reports that Anderson's husband did not, calling her a slut, demanding to know why she made that movie. In defense of Anderson, something I never expected to do in my life, she was great and spurned Sasha's advances in the film.
But tell that to poor Kid Rock who just couldn't handle a dose of very funny fiction. Thanks Page Six, this is one for the "You Just Can't Make This Stuff Up" file. And in La La land, such a scene can only boost her up-and-down career. Any bets that she'll soon have her own reality-based TV show?


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GREEN BAY, Wis. — Most people are not in their comfort zone with 11 angry men bearing down on them, and thousands more screaming from the stands.
But Golden Tate will tell you he is not like most people.
"I really enjoy punt returning because I get the ball, and I just get to be myself," Tate said. "I get to find a way to make a play and hopefully boost our offense and give us better field position."
Tate faced Green Bay at Lambeau Field almost a year after his controversial winning touchdown catch against the Packers at CenturyLink Field on Sept. 24, 2012.
Fans booed Tate the first time he was on the field to return punts. Some fans wore shirts that said "Worst Call Ever."
Tate took a punt back 53 yards in the second quarter, but it was called back because of offsetting penalties.
Tate said he took the boos as a sign of respect.
"I was excited to make a play, especially here after what had happened in the past," Tate said. "But I will say this: Packer fans for the most part have moved on from what happened almost a year ago. Obviously you have a few (people) who still want to hold on to it, flip you off and be classless. But for the most part, I have respect for Packers fans. They're a lot like our fans. They're very passionate about their team."
Tate also looked much more comfortable as the Seahawks' starting punt returner. He has some big shoes to fill in taking over for Leon Washington, now with New England.
"Leon is a tremendous punt returner and kick returner," Tate said. "Fortunately I had a chance to learn from him, so I'm excited to use some of that moving forward."
Rookie running back Christine Michael once again flashed his impressive running ability and showed that coach Pete Carroll might have to find a way to get him on the field come the regular season.
The Texas A&M product did not play last week against Denver because of back spasms. But he returned Friday night in Green Bay, bolting through a big hole for a 43-yard touchdown run in the third quarter. Michael also made a nice, one-handed grab on a pass out in the flat, hitting the turbo button and gaining 25 yards.
Michael finished with 97 yards rushing on 11 carries.
"Both games he's played in, he's been a factor," Carroll said. "And he looked very good tonight."
Said Michael: "I'm more and more comfortable every day. I just have to go to practice and get some more work in, be more trustworthy in the running game, and just go out there and have fun. Put the work in."
While scoring is important, receiver Stephen Williams wants people to know he can do other things beside catch go routes for touchdowns.
He showed some of that versatility against the Packers.
On third-and-16 from Seattle's 49-yard line early in the third quarter, Williams took a shallow crossing route, outran the defense and turned the corner to pick up the first down.
"I feel like a lot of people feel I'm just going to run vertical," Williams said. "But another part of my game, I love yards after the catch. I'm big on catching the ball and going vertical down the field. That's something I've been doing since college, but I finally got an opportunity to do it in this game."
Williams scored his third touchdown of the exhibition season on a 42-yard pass play from Brady Quinn on — you guessed it — a go route.
Williams finished with two catches for 58 yards.
"He's really made a big statement for himself in trying to be part of this football team," Carroll said. "It was great to see that."
Defensive tackle Michael Bennett suffered a knee injury during the first half, but returned to the game. … 15 Seattle players did not suit up to play against the Packers. They include Sidney Rice, receiver Percy Harvin, receiver Bryan Walters, fullback Michael Robinson, cornerback Tharold Simon, cornerback Ron Parker, defensive end Cliff Avril, defensive end Ty Powell, linebacker Korey Toomer, offensive lineman James Carpenter, tight end Zach Miller, defensive end Jesse Williams, defensive end Chris Clemons, defensive tackle Jordan Hill and defensive lineman Greg Scruggs. … Walter Thurmond and Bobby Wagner led Seattle in tackles with five apiece. … Defensive tackle Sealver Siliga got his first action with the Seahawks, finishing with two tackles and a sack.
Eric D. Williams: 253-597-8437


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Courier Staff Writer
The deadline for the city to begin litigation against a Grimes company could be extended to give the contractor time to repair faulty work on an Ottumwa street six years ago.
At its Tuesday night meeting, the Ottumwa City Council will vote to approve an agreement "tolling" — or suspending — the statute of limitations regarding the commencement of litigation against Van Hauen & Associates, Inc., of Grimes, and Merchants Bonding Company to recover for unacceptable work performed by the contractor on Phase 1 of the South Ottumwa Sanitary Sewer Separation Project.
In October, the council had approved for City Attorney Joni Keith to begin litigation against Van Hauen and its bonding company, MBC, for the work done six years ago.
In a previous interview with the Courier, Keith said Van Hauen is still in business though the company is considered to be in "reduced capacity," which is why the city would also file suit against their bonding company.
Approximately 59 panels of the four blocks of North Sheridan Avenue from Finley Avenue to Garfield Street have settled or cracked, which city engineers believe is due to the contractor not properly compacting the ground underneath before laying the street.
Throughout the past year, the city and its engineer on the project, Todd Penisten from Veenstra & Kimm, have been negotiating with Van Hauen to repair the panels.
"Where we found a lack of effort was in compaction along the side of those boxes," said Public Works Director Larry Seals at an October council meeting, though he said the sewer lines underneath the road have not been affected. "There are two guarantees with concrete: It'll get hard and it'll crack. Compaction is probably the biggest issue we have in any construction project."
The city has given notice of a claim under the contractor's performance bond with MBC requesting that they hire a separate contractor to remove and replace the pavement, with those costs as well as the costs for the subgrade testing to be covered by the maintenance bond.
The statute of limitations on the claim is Dec. 20, but the proposed agreement extends the statute of limitations until Nov. 30, 2013 to give the contractor time to make the repairs necessary.
It is believed that a separate agreement between the parties can be negotiated that will ensure the necessary repairs without the necessity of litigation.
Van Hauen has said a design defect led to the problem, not any work of their own.
CDBG grant could rehabilitate houses
Meanwhile, 10 homes on Ottumwa's south side could be rehabilitated if the city receives a $380,000 grant.
A public hearing will be held for the 2013 Community Development Block Housing Sustainability Grant application.
The project would involve the rehabilitation of 10 houses on the south side of Ottumwa bounded by Richmond Avenue on the north, Ferry Street and contiguous properties on the east, Chester Avenue and contiguous properties on the south and Kettle Creek on the west, an area that contains more than 200 houses.
City planner Nick Klimek said the city has applied for the grant in the past, with the last program in 2007.
"It's an owner-occupied housing rehabilitation program," Klimek said. "It's in a targeted district and it's awarded on a first-come, first-served basis."
The grant would require a local match of $25,000. It's typically awarded in April, he said, and the contract would be set in May.
"We're doing something sort of interesting with this project to make the grant application as competitive as possible," he said. "We're doing targeted mailing in the proposed district."
The mailing will request that people who are interested and may qualify for the program "pre-apply."
"That way when we show this to the state, we can say we have 15 people that are ready to go if we're awarded," Klimek said.
The council will also:
• Hold a public hearing for the Hamilton Street Sewer Separation Project, which calls for sewer separation and construction of a new storm sewer system in the 1000 block of Hamilton Street to Finley Avenue. The estimated cost is $160,000, which will be funded through local option sales tax. Construction is slated to start in the spring.
• Approve the Ottumwa Water Works Board of Trustees budget for 2013.
The council will meet at 6:30 p.m. Tuesday in council chambers at City Hall. The meeting will air live on GO-TV, cable channel 6.


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SACRAMENTO — As California positions itself at the vanguard of the national healthcare overhaul, state officials are unable to say for sure how much their implementation of the federal Affordable Care Act will cost taxpayers.
The program, intended to insure millions of Americans who are now without health coverage, takes states into uncharted territory. California, which plans to expand coverage to hundreds of thousands of people when the law takes effect in 2014, faces myriad unknowns. The Brown administration will try to estimate the cost of vastly more health coverage in the budget plan it unveils next month, but experts warn that its numbers could be way off.


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Whose shouting interrupted the presidential debate at Dartmouth College?
Andrew Vera of Hanover.
Vera said he spoke up Tuesday night right after Rick Santorum finished speaking about restoring "American values."
"I said, 'Yeah, right, you say you want American Values back in the American Family, then where were you, when they booed the gay soldier during the last debate,'" Vera emailed in response to Patch questions. "Let's get real. As an Iraq Veteran, I think it's pitiful."
"As they pulled me out, I screamed, 'don't taze me, don't taze me."
He said he was cited for disorderly conduct and released.
"No regrets at all," Vera says. "I served in the US Navy, in support and defense of the constitution. It's a living document."
Vera, a Dartmouth College graduate, said he respects the law and that an act of civil disobedience was owing to his pride in serving in the military.
Vera has spoken out on veterans issues in the past. In 2008, his name surfaced in a couple of news stories as he and other veterans questioned Sen. John McCain and congressional leaders on veterans care.


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The first table below looks at the demand for knowledge and experience of Peregrine products and/or services in IT jobs advertised for the Leatherhead region. Included is a guide to the average salaries offered in IT jobs that have cited Peregrine over the 3 months to 31 July 2014 with a comparison to the same period in the previous 2 years. The second table is for comparison and provides aggregates for all Vendors for the Leatherhead region.
The figures below represent the IT job market in general and are NOT representative of salaries within Peregrine Systems, Inc.
This chart provides a 3-month moving total of permanent IT jobs citing Peregrine across the Leatherhead region as a proportion of the total demand within the Vendors category.
This chart provides the 3-month moving average for salaries quoted in permanent IT jobs citing Peregrine across the Leatherhead region.


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Used MP3s – can you sell them once you are tied of them like an old book? What about eBooks, movies and other video? The courts are currently taking ReDigi and Capital Records through the rigors to find this out.
Used MP3s – Legal or New Business Model?
By Sr. Editor Steven Leeds in February 16th 2012 1 Comment »
Filed Under Music / Video Tags: Capital Records, copyright, legal, ReDigi, resale, Supreme Court
Filed Under Music / Video Tags: Capital Records, copyright, legal, ReDigi, resale, Supreme Court
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The Associated Press
-- —
Highlight in History
On August 25, 1943, U.S.-led Allied troops liberated New Georgia in the Solomon Islands from Japanese forces during World War II.
On this date
In 1916, the National Park Service was established within the Department of the Interior.
In 1944, Paris was liberated by Allied forces after four years of Nazi occupation.
In 1981, the U.S. spacecraft Voyager 2 came within 63,000 miles of Saturn's cloud cover, sending back pictures of and data about the ringed planet.
In 1985, Samantha Smith, 13, the schoolgirl whose letter to Yuri V. Andropov resulted in her famous peace tour of the Soviet Union, died with her father in an airliner crash in Auburn, Maine.
In 1993, Amy Biehl, a 26-year-old Fulbright scholar from Newport Beach, Calif., was slain by a mob near Cape Town, South Africa. (The four men convicted in Biehl's death claimed the attack was part of the war on apartheid; they were granted amnesty after confessing before the Truth and Reconciliation Commission.)
Ten years ago
A pair of car bombs killed 53 people in Mumbai, India. Rwandans re-elected Paul Kagame in their country's first presidential election with opposing parties. Tennis champion Pete Sampras announced his retirement during a news conference at the U.S. Open in New York. NASA launched the Space Infrared Telescope Facility, also known as the Spitzer Space Telescope, into orbit.
Five years ago
Democrats opened their national convention in Denver, where they prepared to nominate Barack Obama for president; in the first major address of the gathering, Michelle Obama declared, "I love this country" as she described herself as a daughter, a sister, a wife and a mother, no different from many women. Israel freed nearly 200 jailed Palestinians in a goodwill gesture hours before U.S. Secretary of State Condoleezza Rice began her peace mission to the region.
One year ago
Neil Armstrong, 82, who commanded the historic Apollo 11 lunar landing and was the first man to set foot on the moon in July 1969, died in Cincinnati.
A huge explosion rocked Venezuela's biggest oil refinery and unleashed a ferocious fire, killing at least 26 people. Alpha and long-shot Golden Ticket finished in a historic dead heat in the $1 million Travers Stakes at Saratoga Race Course.


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Welcome to Smogon Forums! Please take a minute to read the rules.New to the forums? Check out our Mentorship Program!
Our mentors will answer your questions and help you become a part of the community!
Postgame Mafia360 Postgame (Wait what, it's up?)
Discussion in 'Circus Maximus' started by Steven Snype, Feb 22, 2012.


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How to manage big data overload
Complex requirements and relentless demands for capacity vex storage administrators. Here's how to handle the data deluge.
January 24, 2013 05:00 AM ET
Today's Top Stories
Additional Resources
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- 5 Fast, Easy, Cheap IT Certifications
- Register for this Computerworld guide to useful IT certifications and gain access to hundreds of premium content articles, cheat sheets, product reviews and more.
Applications Resources
- Simplifying Product Design In A Complex World Product design engineering has moved far beyond the confines of ever-more powerful workstations. Companies can't afford to restrict projects to using only local...
- CIOs Deliver Productivity Breakthroughs with Intelligent Digital Signage Retailers have long recognized the influence that digital signage provides over a shopper's point-of-purchase decision making process.
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- Top 4 Digital Signage Fails Join RMG Networks for a look at four of the most common reasons digital signage fails in corporate businesses. Learn about strategies to... All Applications White Papers | Webcasts


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TACOMA, Wash. -- A judge approved a restraining order ordering teachers in the Tacoma School District to return to work. Classes will resume Thursday.
Whether or not teachers will be in their classrooms Thursday is not clear.
The Tacoma Education Association (TEA) released a press release late Wednesday night saying Tacoma teachers are meeting at their regular picket lines as scheduled Thursday morning.
"As we've said all along, the settlement has to occur at the bargaining table. Negotiations are scheduled for 1:30 p.m. Thursday. We urge the Tacoma School Board and President Kurt Miller to direct their negotiators to settle a fair contract with Tacoma teachers as soon as possible," said TEA President Andy Coons.
"The most significant thing was that the harm was being done to children," said Art Jarvis, Tacoma Schools Superintendent.
During the Superior Court hearing Wednesday on the Tacoma School District's request for an injunction to order the teachers to work, Pierce County Judge Brian Chushcoff ordered the teachers back to school.
Judge Chushcoff will have the two sides back in court on Friday to get an update to find out if the union members are complying with his order.
Classes had been canceled for Tacoma's 28,000 students since the strike began Tuesday. Strike issues include teacher pay, class size and the way the district's teachers are transferred and reassigned. Tacoma teachers had been working without a contract since school started Sept. 1.


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July 28, 2014
Posted Wednesday, August 21, 2013 --- 10:47 a.m.
Dane Co. Executive Joe Parisi will hold a series of listening sessions in September on his 2014 budget proposal.
The meetings are meant to allow residents to provide input.
According to Parisi's office, the cost of running county government will be $7.5 million more in 2014 than this year.
One of the listening sessions will be done jointly with the Dane County Board and focus primarily on the proposed human services budget. Human services account for nearly 50% of Dane County's over $500 million budget.
Here are the session dates:
Tuesday, September 3rd
6pm – 8pm
Alliant Energy Center
1919 Alliant Energy Center Way
Thursday, September 5th
6:00pm – 7:30pm
DeForest Public Library
203 Library St.
Wednesday, September 18th
5pm – 6:30pm
Oregon Village Hall
117 Spring Street
The County Executive plans to complete his 2014 budget proposal to introduce it by October 1st.


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Is my heart still beating?
Can my lungs still draw breath?
How can I ever go on living
If Edward is not longer there?
For my own good, he said it was
For my own safety and health.
Then why is it that I'm broken
Cut to pieces like fragile glass?
Before he came, I was lost here
But then I felt the touch of his arms
That held me close, together, sane
Amidst this world of crazy deeds.
Each night I see him still
In dreams or nightmares (either one)
When my thoughts take me away
And to sad reality bring be back.
Now my life is ever at risk
Each time that before hazard I stand
To hear him whisper behind me
Either happy, stern or sad.
Please, come to me, Edward
Before agony consumes my soul!
Return to me and lead me on
To the place where I first found love.
His voice returns to me
Such sweet sound...
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text:
Talk a good game
Computer gaming is a team sport. Whether you're fragging, raiding, or building in your virtual world, communication is just as necessary as great sound. Introducing the ProMedia in-ear headphones from Klipsch, sporting not only great sound, but a crisp sounding microphone as well. A single button remote allows you to control your favorite VOIP program, while a thick cord prevents tangles and a gaming adapter allows both the earphones and mic to work with your PC. Make sure you're heard clearly — because the difference between epic win and epic fail is just one word.
Sound performance
With over 60 years of audio knowledge and a desire for incredible audio, Klipsch has made sure that its gaming headphones recreate every sound faithfully to keep you fully immersed in your digital experience. By using an 8.5mm driver and moving coil technology with a dual magnet structure, the ProMedia in-ear headphones give you dynamic, full-bodied sound you'd expect from a more expensive set of headphones. The comfortable oval ear tips isolate noise, blocking out most ambient distractions, and simultaneously let you feel incredible bass, whether it's the roar of an engine, or the footfalls of your opponent.
Leading a double (or triple) life
When you're not gaming, the ProMedia in-ear headphones can pull double duty with any 3.5mm equipped device. Use them with your MP3 player to enjoy your favorite music with incredible clarity, or with your phone for calls (and, who are we kidding, watching the latest videos online). These versatile, durable headphones have more than one identity — a little like you.
In the box
Included with your purchase of the Klipsch ProMedia gaming headphones are: 3 pairs of different-sized oval ear tips, carrying case, clothing clip, and VOIP/Gaming adaptor
Great for my phone (February 21, 2011)
|Ease of Use
|Overall Rating
Reviewed By: Robert C. - Little Rock, Arkansas
I have a MyTouch4g and was looking for a headset with the same great qualities as the image s4 but with wider compatibility than the s4i because the s4i didnt work with my phone. The accessories that come with are also a plus.
Comparison Specifications
- In-ear headphones/headset for gaming, portable audio players, and cellular phones
- Controls: 1-button remote system for VOIP answering/hanging up
- Hands-free mic ideal for online gaming and communication
- VOIP/Gaming adaptor (compatible with PC and MAC)
- Oval ear tips (small, medium, large) for comfort and bass
- Compatible with any cell phone/portable audio player featuring a 3.5mm headphone jack
- Superior noise-isolating design
- Durable, tangle-resistant cables
- Black w/red accents
Manufacturer Specifications
- Frequency response: 10Hz - 19kHz
- Sensitivity: 110dB
- Nominal impedance: 18 ohms
- Drive components: full range KG 25A - dual magnet, dynamic moving coil micro speaker, 8.5mm
- Connector: 3.5mm mini-jack
Dimensional Specifications
- Packaging dimensions: 4.5" W x 7.9" H x 1.3" D
- Weight: 11.9 grams
Klipsch Promedia in ear Warranty Details
2-year limited warranty


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Woodward News
Woodward, Okla. —
Dry Hole
"Sometimes, if you stand on the bottom rail of a bridge and lean over to watch the river slipping slowly away beneath you, you will suddenly know everything there is to be known."
Winnie the Pooh
By Rachael Van Horn
You probably already know this, but for the sake of clarity, I will tell you again; Oklahoma is the sixth largest oil producing state in America-has been for a long time.
Texas argues back and forth with Alaska for the title of the most barrels produced year to year, and among Oklahoma oil executives you can still find some of those salty wildcatters of yesteryear.
But it's Pennsylvania who owns the real history behind "where it all began" for the oil industry itself.
You see, oil was accidentally discovered in several other locations and countries while drilling for drinking water in the mid 19th century.
In 1859 though, Pennsylvania's discovery at Oil Creek near Titusville, Pennsylvania occurred while actually drilling for oil-a key point then and still paramount today-at least for the purpose of this column.
Those guys must have been terrified taking that kind of public gamble under the scrutiny of people who thought them crazy.
From my interviews with some of their town members about its history, many back then, secretly wanted them to fail for no other reason than to hide behind their own cowardice and decisions to play it safe and stick with the "old ways."
In fact, it is my supposition, the intent of those drillers, combined with a ball-grabbing ability to tolerate risks, are the top two ingredients in what drives the oil industry. Perhaps this is why it can be such a miserable industry in which to work sometimes.
That's what bothers me about this industry-what's keeping me awake these nights.
It's that, at the end of the day there is so much opportunity for failure and who wants to fail? Not me.
Since coming to this region to live in 2008, I have struggled to redefine myself in a way that works outside of a war zone.
I had to achieve this in order that I might have a life that is not a mere existence. That's what I had living for years in a battlefield. I came home to get a life, not spend it on another type of battle field, called the oil field.
Yet, I couldn't have known the lessons that God had set forth for me to learn in the oil field for the last four years about perseverance, forging on in the face of fear and perhaps the most poignant lesson, to accept others right where they are.
I think here in the sage dotted sandhills, I found a fear more palpable than the terror I felt at being hit by a mortar or shot by a sniper while in Rashadia, Iraq. I always knew those things could happen there. But for some reason, I accepted and found peace in those possibilities because they really did not represent my own failure. If someone wanted to shoot me then they would and no one would blame me or link my death to my own failure. Oddly, there is some comfort in that. I know, it's crazy.
What I found here, in the gorgeous cuts and ravines of western Oklahoma though, was the real possibility of personal failure and it scared me to death. The truth is, standing beside a pumping unit that I am trying to fix and get running is more frightening than driving down a road I knew might kill me. Not because I fear the equipment-I am at home with pumping units. But because there is no hiding my failure if I can't get it running again.
So I stay, late and even later to get pumping units going.
In my past, I have always put my hand to employment that I knew I could master. I was an award winning journalist and a very solid performing soldier. Then I decided to work in the oil field, an industry whose employees bare the same culture of risk and possible failure as it does.
To be clear, the oil industry is not known for its coddling, "personal goal development" or the "setting-up-for-success" of its workers. It generally does not host warm, fuzzy motivational speakers. It does not talk to its employees about "The Seven Habits of Highly Successful People". It does not have award banquets for its top performing roustabout or pumper. It says, "You want in, prove it and don't just prove it once, prove it daily."
Learning how to transition from a leadership driven focus to being my own leader, responsible for not only my own success and failure, but also the recognition of each of those for myself, has been a deeply, difficult learning curve.
Add to it, that everything we endeavors to do in this community is high profile, and you have the reason behind the staggering numbers of people in this industry who are either medicated or self medicating.
Honestly, if I weren't so worn out and asleep by 8 p.m., I'd have a drinking problem myself.
Here in the Panhandle, every decision or risk taking behavior is known in intimate detail by each member of the community, so much so, that it rivals who's sleeping with whom, for gossip playtime at the café every morning.
"Did you see Apache is drilling a well on ole' so-and-so's place? It's a horizontal, I hear. Hope it doesn't turn out like that one over east. I hear that one produced nothing more than salt water. Not a drop of oil."
Or how about this catchy little piece of gossip you hear when having coffee in the morning with your "friends";
"Did you hear so-and-so married that "Jane Doe" girl. That's probably doomed."
Failure is so highly visible here that actual success takes a second-no- a fourth seat to it and we wonder why we can't seem to grow some of our communities.
We have to take risks and possibly fail if we are to grow.
Yes, you guessed it. This column isn't about the oil industry. It is about the fear of failure.
It is meant to be a rare dialogue regarding our own fears that stampede in our nightmares and trod upon fresh thinking.
Fear keeps us hobbled, makes us sick and gets us nowhere. Those people here, in the Panhandle who have been successful, did so in many cases, riding a lonely horse to an even more isolated reality.
They end up that way, because the rest of us still let fear of failure shackle our community instead of stepping out behind those risk takers and supporting those few who put aside fear and do it anyway.
I can't tell you how often I have heard people say mean and awful things about those people here who have been successful or who try to achieve something amazing. I just don't get it.
And yet here I am-knowing all of this conceptually, but struggling to say what needs to be said because I live in terror of what people might say about me-what kinds of adjectives might be used to describe me over watery coffee. People love to hate the oil industry because it does what we cannot. With courage edging on craziness, unapologetic and without regard for wishy-washy public sentiment, it reaches 7,500 feet into the inky unknown and in some cases, hits a dry hole.
But sometimes, it hits a gusher.
Rachael Van Horn is a staff writer for the Woodward News


text:
Gene's Chinese Flatbread Cafe, Chelmsford
I noticed this place in passing today. It is on 110, opposite the trailer park and a couple of doors east of Countryside Veterinary Hospital. Very small hole-in-the-wall that used to be, I think, a pizza takeout. Googling unearthed some Yelp reviews that were quite favorable. The cuisine is from the noodle-centric Shan Xi area of Western China, and you can see noodles being handmade on the premises. Apparently there is very little seating, no table service, and a busy lunch business drawing people from the high-tech firms nearby. I don't have familiarity with the dishes - and am posting mostly as a heads-up to hargau, lexpatti, tatsu, and other north-of-Boston Hounds.
I have been once recently. Never had cuisine like this before going here. The Menu, which you can see here from FB ( https://fbcdn-sphotos-a.akamaihd.net/... ) is very small and lacks variety IMO.
The Hand Pulled Noodles were very thick and toothsome. They only had one prep with them however and I believe it was chili powder, some green I could not identify, Cilantro, oil and an overpowering pile of garlic. I would request to go easy on the Garlic next time, or take some out myself.. Never had noodles that were anything like this before. They were excellent and I feel that he needs to incorporate many more dishes with these noodles, like the famous Cumin Lamb from Xian Famous Foods.
The Pork flatbread was ok, not sure I would get it again. Loved the crunchy soft texture of the flatbread, however the pork filling in mine was lacking any real flavors other than the pork itself. Too one dimensional. It was very small as well.
On the weekends he makes the Xian Chilled noodles by hand.. Been meaning to get back for these because they look pretty special. He said only on the weekends because of the amount of work involved in making the noodles.
Would like to see what others think of this place that might have had this cuisine before!!
re: mjg0725
Glad to see this place has really taken off on this board. Also glad to see some people that know this cuisine and are raving about it. Cannot believe I am so close to something so unique.
Looks like we'll be getting my wish, maybe as soon as next week! Talked to Gene today and he is planning on adding Spicy Cumin Lamb over his Hand-Ripped Noodles!! He just has to get his small kitchen set up to properly store and prepare the dish.
Since this post I have tried the Liang Pi or Chilled Noodles on the weekend. They are not as thick as the hand ripped ones, but they are as addictive. The sauce is given to you on the side with takeout orders and it is separated into two layers, the top being a rich chili infused oil and the bottom is a vinegar of some type and when combined and tossed on the noodles, it is wonderful. Never had a noodle dish with vinegar being such a predominant flavor before.
As for the Biang biang mian, or House Pulled noodles, I cannot get over how good they are and I am completely addicted to them. Cannot wait to have them topped with lamb.
re: mjg0725
SInce I probably can't make it to a Chowdown in early May, I rousted Andy Tannenbaum and Sam Lipoff and we went up there tonight. We had most of their Shaanxi menu, aside from the liang pi, which they were out of, and the noodle soup, since one of us doesn't eat pork.
I found the pork sandwich underwhelming, but enjoyed the beef sandwich. The cumin lamb on skewers was also damn good stuff. Sadly, they don't make a lamb sandwich, but one could improvise from the lamb skewers. We had the lamb stew, served with presumably stale-ish bread (I believe there's another version with noodles) which the diner is expected to break the bread into chunks before the soup is added. It was a fine dish, though not spicy. Everything was good, but of course the standout was the hand-pulled noodle (singular) with a truly addictive oily sauce with just the right amount of garlic and heat. I could eat several bowls by myself.
I will be sad to miss any special dishes Gene happens to make, and I hope he's open to the idea of making more complicated dishes by special order in the future.
re: KWagle
The Lamb Skewers are very small and he only serves them as a special on the weekend right now. They were $1.50 the last time I got them. He uses a gas grill outside the back door of the restaurant to "properly" cook these. He says they take a couple of days to marinate. They are very small and have a ton of flavor from the cumin and they are nice and spicy due to the chilis. They are very rich, crunchy on the outside and buttery tender on the inside. I would love them inside his flatbread, however, i think they are the best when mixed up in the Biang biang Mian. Gene also agreed they are excellent when mixed with the noodles. Order a few skewers if you want a substantial amount of meat to accompany the noodles.
I would think they are made similar to this recipe:
I too wish he would really expand on his menu offerings. He seems to be doing well and he has been extremely busy (Place was pack to the gills on Sat & Sun night and all the picnic tables were full outside as well). So, hopefully a menu expansion is in the near future!? One can only hope!
Very excited for the Chow down!
re: KWagle
I like your precision with number on the hand-pulled noodle.
On occasions when I have to talk to lay audiences about the power and beauty of mathematics, I use the hand-pulled noodle as an example of exploiting exponentiation. Take a cylinder of dough that's a foot long and a little over an inch in diameter, and "pull" it 10 times. In about ten seconds you get something over a thousand feet long and less than a millimeter thick.
re: KWagle
I can't believe it took me so long to get up there. Shaanxi food is some of my most favorite in all of China, and even if this is a hike from Cambridge, I am so excited that this place is here. I'll be going back this weekend. =)
The lamb stew is one of my favorite dishes, ever, and this version is so much better than what used to be served at the now defunct Beijing Star in Waltham. As good as I've had in Xi'an.
The hand pulled noodles are really remarkable too, freshly made, each bowl a little different, each so tasty.
I was actually not, however, a fan of the "flatbread" sandwiches. I found the bread that worked so well when torn up and bathed in the lamb soup just didn't work as well as a sandwich. I only had the beef version, but I found the cumin almost indetectable, the beef cut too thick, and the red and green bell peppers a truly odd addition. I was also surprised that there was no lamb version of these. There's nothing like really good rou jia mo, but these didn't hit the spot for me.
The cumin lamb skewers, however, were wonderful. Not super-strongly spiced and pretty thick for this style (in China one often gets skewers from street vendors that are thin little scraps of meat that have been coated thoroughly a spice mixture and so one gets a different balance of taste and texture). I have to say though, that I really like Gene's way too.
So happy about this place.
re: lipoff
re: tatsu
I have no idea how authentic - or in - the peppers are. But since the bread is dense in a bagel-y way, I was happy for the addition of some vegetables. The peppers are lighly-cooked, so there's still an appealing crunch. As for American tastes, the right half of the menu board caters to that.
re: lipoff
re: Dinsdale45
re: Dinsdale45
Dinsdale, aren't you being unduly harsh? I'm sure you realize that 50% of restaurants fail in under a year. If you were starting a Kirgilnix restaurant in a tiny, mostly take-out space, in a down economy, would you not do the prudent thing and also offer some familiar choices for the more skittish among your American customers? In larger restaurants, the buffet option allows owners to introduce their specialties to the uninitiated. Adventurous Chowhound types are a small minority of the dining public. Few people are willing to order a completely unfamiliar meal that they might not like.
Gene has said he is planning to add/substitute some different dishes during the warmer months. Fingers crossed that the restaurant is successful and will continue to grow.
re: greygarious
Of course I don't fault Gene for having Americanized options, that's just how you do business. I just wonder about the other side of the business decision, going with only 6-7 other menu items. Most other "authentic" Chinese restaurants that appear to be favored by expats and Chowhounders have quite a few more choices. How often do you eat anywhere that offers 6-7 menu items? If you're not into noodles or bread, you're out of luck. He's making the good stuff for a select few, anyway, why not offer more? As I said before, this place is right around the corner, and I hope he succeeds, because we're lucky to have this representation of regional Chinese cooking.
re: mjg0725
More from Southern NE Thread.
Wow, this is why chowhound is absolutely indespensable. I'm totally hitting this for lunch tomorrow. I'm not super well versed in this regional chinese variant, but I've liked what I've had at X'ian Famous Foods and Lan Zhou Hand Pulled Noodles in Queens. I can hardly believe that this is a just a short drive from my NH home. We're getting awfully close to having zero reason to drive to NYC anymore. I'll report back with all of my highly unqualified thoughts.
re: crowdingthepan
What a find! My wife and I hit Gene's for lunch yesterday, and it was fantastic. The "Xian Chilled Noodles" are incredibly tender and bathed in tangy vinegar and chili oil sauce, mixed with bean sprouts and little cubes of what I believe is a sort of Chinese seitan called mian jin . Some of the other comments I've read indicated that the meat in the flatbreads tended toward unappealing dryness, but I didn't find that to be the case. Our fresh bun was filled with quite moist cumin laced beef and tender peppers. I actually like this example more than the much lauded cumin lamb burger I had at Xi'an Famous Foods, which was served on an incredibly dry and crumbly bun. The main thing I'll be returning for is the biang biang mian, though. The thick, hearty chewy noodles are sitting in rich smoky chili oil and are topped with crushed chilis, cilantro, and a solid 1/8 cup of finely minced raw garlic. You stir the whole thing up and slurp and chew your way to spicy bad breath nirvana. The staff and chef couldn't have been more warm and welcoming, taking great interest in how we heard about the place, and what we thought of the food. I'm so happy that this place exists.
Tried the Biang biang mian today and took off 3/4 of the minced garlic that was on top and it was still garlicky enough for me, otherwise I thought it was excellent, but I have never had this dish before... The flatbread with pork didn't really do it for me. Not to excited about the bread or the pork filling. The "Xian Chilled Noodles" are only available on the weekend.
re: Ferrari328
Me, too, Ferrari. Just finished my takeout. Maybe I saw you there. I agree, a ton of garlic that I didn't finish (and am oozing the rest out my pores as we speak), but delicious. I normally vehemently oppose the use of "toothsome" in these posts, but it may be the best adjective for these delicious, chewy noodles. I also agree that the pork flatbread was not as exciting, maybe I'll try the beef and the House noodle soup next.
Also, no crowd at all today at noon, almost disappointingly quiet for this unique places future.
re: Ferrari328
I kinda' had the same feeling about the flatbread. While, as I said, I liked it better than the similar "sandwich" I had in queens, the overall package didn't light my fire. Maybe I'm just applying western expectations to a chinese specialty, though. I'll probably try the pork version just to say I did, bit I plan to focus on the noodles. And, OOOHHH, the noodles!
After we finished the fully garlicked biang biang mian, we spent the rest of the day reflecting on how happy we were that we didn't have to attend any office meetings.
re: Ferrari328
I tried the flatbread yesterday... agree, it wasn't a sandwich I'd return for. The bread had an odd doughiness and a cardboard-y outside and the pork didn't have a lot of depth of flavor. Hopefully the noodles are better - most people seemed to be eating those when I arrived.
I compare it to Foumami in the Financial District, and Foumami's sandwich is far better..
re: grant.cook
re: grant.cook
Thanks to greygarious for the head's up, I am never in that part of the woods (and woods it is), so I made a special trip. It's one of the more exciting finds this year!
First, Gene is a GREAT guy and we loved talking to him. He is super focused on quality and will not compromise or sell out. You have to totally respect his food! We can't wait to go back.
The sandwich. Rou Jia Mo is pretty classic stuff. Perhaps some here aren't so fond of it, but it's a Xi'an thing, and I respectfully say, maybe you wouldn't understand. I'm not claiming I do either! Sure I wish it were a bit fuller in texture, and like every "classic" different people make it differently, but it seems highly intentional on Gene's part. I will say while we were there in the dead of late afternoon, 3 Boston University kids, from Xi'an, were on a furious chow session. Gene says they come every week, eat in, and take home about a dozen sandwiches to go to tide them over between visits. That says a lot. This is not just "The restaurant was full of expats". (Which I hate, expats have better palates than anyone else?) Gene already knows that some people don't like the sandwich and he doesn't mind at all. He's making the sandwich the right way and that's all there is to it.
The noodles are a total joy to eat, both the "ripped" You Po Che Mian and the thin cut Shao Zi Mian. We were just loving it to no end. The garlic in the You Po is essential to me, it is the spiciness in the dish, more so than the chili oil or flakes. Even Xi'an Famous Foods scales back, but Gene, no. I love that. Sure I was tasting garlic long into the night, but wow, what a noodle dish.
I cannot wait to go on the weekend for the Liang Pi. He said people wait an hour to get at it. He gave me an in so I don't have to wait as long, heh heh.
The Yang Rou Pao Mo (Lamb Stew) is next on the list too.
Ok, I have some killer food shots. Frankly the better I like the food, the better my shots it seems.
re: tatsu
tastu, thanks for your report. I'm excited to hear that you liked it, and I'm kind of bummed I didn't get to try this before I left Boston - especially after seeing your pictures (particularly the first one)
It's worth pointing out that this place is just off of 495, so for people who are driving between Maine and New York (for example), it's a great place to stop.
re: tatsu
re: tammyh
Hi tammyh! That's correct, it's "ripped" off the daily batch of dough and cooked per order. In the middle it's nearly twice as thick as a lasagna noodle and probably a good half meter in length. (There is simply one giant noodle in the bowl, which makes for interesting eating, if you are not used to cutting your noodles.)
I had an early dinner there with 2 friends, the first visit for all of us - but not the last! One DC loved her spicy beef sandwich, with peppers and a strong hit of cumin. I had the (non-spicy) lamb stew, in which the lily flowers were a new flavor for me. A filling, soupy stew. The other person raved over the handpulled noodles. I tried it and loved it - surprisingly not too spicy for me - so got a takeout order for tomorrow's dinner. The chef/owner explained to us that the entire portion is actually ONE long noodle! So a knife came in handy. This simple dish is a lot more than the sum of its parts.
I was about a half hour away from Gene's and had about an hour to kill so I checked it out. I got the You Po. It was damn tasty. The noodles were amazing! The flavors were great! I'm still stinking of garlic hours later.
I'm looking forward to going back there next time I'm in the area. Definitely worth the 30 minute drive.
Thanks so much for posting about this place!
I had the Noodle Soup today and the noodles was really good as was the soup and pork. Wish there was more of that delicious pork..
I stopped by for takeout at 5:30 today. A table of 6 Chinese students from Worcester was there -Gene brought out a huge, delicious-looking/smelling platter of something not pictured on the menu. In response to my inquiry, Gene said it was a chicken dish not on the menu. So I briefly explained the idea of a Chowdown. He would be happy to have one. I will start a separate thread. I have not been to one, much less organized one, so perhaps if there is enough interest someone more experienced will either take over or provide advice. http://chowhound.chow.com/topics/843699
I had the spicy beef flatbread sandwich, which was moist and delicious, the lightly-fried bell peppers providing a pleasant crunch. And of course those yummy noodles!
re: greygarious
re: KWagle
re: tammyh
The other thread is locked, that's why the reply box won't open.
Presumably the options are Tuesday/Wednesday because those are slow nights - a chowdown would effectively force the restaurant to close for a private party, given its tiny size. I can see why he might not want to do that on a busier night.
Chowhound will not allow the organizational details of a Chowdown to be posted, only the announcement that one is proposed. If you want to participate you will have to e-mail me, as I mentioned previously. Please include Gene's or Chowdown in the subject line.
Allstonian is right, a Chowdown means a tiny restaurant such as this can't simultaneously handle much routine business, so it's not feasible other than their typically slow times.
Another note: We were there on Sunday around 6:30, and when we left at 8 or so (their nominal closing time) they had just filled most of their tables a second time. So they seem to be doing pretty good business. If this is typical, I'd be surprised if they didn't have longer weekend hours pretty soon. And it might be good to be prepared to eat outside. :-)
I want so much to like this place, Gene seems like such a nice guy. I went back and had the lamb stew, which was OK, but not full of flavor. Not spicy at all. It pretty much was a big bowl of bread chunks with a few shreds of lamb and black fungus. I bought beef and pork sandwiches to take home, and it looked like they did a better job at least warming up/semi-toasting the bread (the first time I had it, the bread was cold, as if right out of the fridge). I must've missed the lamb skewers on the menu, but I really want to try those. There must be more regional dishes Gene can offer on the menu.
How similar is this cuisine to Uyghur? I believe they both are from W. China. I ate Uyghur dishes in Brooklyn, once, and I notice a similarity, especially with the number of lamb dishes.
re: Dinsdale45
Biang biang mian (the one long broad noodle with tons of garlic) and most of the other dishes are traditionally associated with Shaanxi province, which is in north-central China. The Uyghur ethnic group is from Xinjiang, all the way in the NW corner of the country.
Qualitatively I'd say the two cuisines share their love of flatbread, cumin and lamb kababs. Uyghur food, due to its proximity to central Asia, shares more with that region such as the use of rice pilafs, and flavors associated with the Soviet republics.
re: Dinsdale45
Where did you find Uyghur food in Brooklyn? That would easily warrant a road trip from either DC or Boston!
It would be nice if Gene were able to serve a more varied menu. Chinese restaurants don't seem to have the kind of rotating specials that Western restaurants do, but that would be one way for Gene to offer more dishes without having to hire more staff or build a bigger kitchen. I'd be happy with a list of dishes you order in advance, which does seem to be common.
The lamb skewers were on a sheet of paper hanging from the menu board, in handwriting clear enough that I could figure out what they were (though it was Sam who spotted the sign.) It's really worth learning a few dozen food characters (and, obligatory plug, Pleco can help you do that.)
I think the noodles (plural because we ordered three :-)) were the standout here. This is why I never eat the Western carbs (bread, rice, potatoes, cereal, and pasta are a true blight in the Western diet IMO, no matter how "whole" they are.) I really like to be able to eat chow fun and other Asian starches (sticky rice!) on occasion.
re: KWagle
re: cambridgedoctpr
re: tammyh
I haven't eaten at Xi'an Famous Foods, but I took a look at pictures. Xi'an's "ripped" hand pull noodles do look a lot thinner and more uniform. Gene does not call it "Biang Biang". He calls it by another name, "You Po Che Mian" (his spelling) and they are what they are supposed to be in their folklore, "as big as a belt strap'. When you hold one up, it's more like a whole live moray eel! It is pretty darn impressive to behold. I made sure to cut one and examine the cross-section last time. "Wow!", is all I have to say. That is some seriously constructed noodle.
I think the Pao Mo, or Lamb Stew is probably the most challenging for westerners. It does not have much spice or the balancing of savory to sour or heat, things we are becoming expectant of. The bread is not really the same as his sandwiches at all. Even if it is the same dough, which I'm not sure, it's not rolled out as much and it's definitely undercooked. It finishes "cooking" as the broth is poured over it, after it's been shredded by the diner.
Xi'an FF's Liang Pi (The chilled noodle and gluten in a sour chili oil.) and Gene's are dead-ringers for each other, but I would wager than Gene's is a better version. His noodles are simply the finest you can get. I put him right up there with the best soba makers I know. Heck, the finest bread bakers I know, one of which I took with me last Sunday.
I like both sandwiches really. The flavors are very subtle and the bread is curious. It seems most of my friends prefer the beef, but I sort of feel it's just a bit closer to what we are used to again. There is no doubt the pork, while not as jazzed up, is a very slow roasted meat, as good as the best pulled pork, just a totally different seasoning.
Gene's is a challenging place for many western diners, I think, even the more experienced among us. You really have to leave all your previous tastes at the door. It's a bit more rewarding that way, in my opinion.
re: KWagle
re: Dinsdale45
re: Dinsdale45
I tried it and wasnt thrilled..
Pork flat bread sandwich was ok but very salty and very greasy.. Dripping with grease.. Not much flavor otherwise.
The singular noodle appeared like it was going to be spicy but the red flake on it really isnt. Lots of raw garlic. Noodle too thick and chewy for my tastes. Two of us only finished about 1/2 of it.
The noodle soup was the best thing we had but even that was a bit odd. We liked the noodles in this and the vinegary/spicy broth. Also the beef pcs in it were tasty and seemed to have been grilled. What threw us both on this was the veggies in it. Reminded me of frozen green giant veggie medley. Cut green beans, corn, lima beans, cubes of carrot, cubes of brownish potato.. meh...
re: ProperBostonian
This is a tiny place - chef-owner Gene is probably always there. There is probably more takeout than dine-in (trays and plastic utensils for the latter). Lunch is busy, Sat/Sun is busy all the time.
Monday they are closed. Tuesday and Wednesday are the least busy evenings. If you go on a weekday after the lunch rush and before 6pm, you'll probably be the only customer.
Went back today for lunch and tried the Biang Biang Mian noodles and they where as good as the first time especially now when I was a bit more prepared in what to expect. Such a different meal and I love it and can't wait to see what gets added to the menu. I so regret missing last nights Chowdown here.
Great piece in the Globe today on Gene's: http://www.boston.com/lifestyle/food/...
re: MC Slim JB
Fun piece, not as ignorant as I'd expect from a Globe feature on ethnic food. Fun how they kindly describe the stiff flatbread and ultra-oily meat as "supple" and "juicy" to avoid scaring away newbies. With that mention of NYC vs. Boston I wonder if Gene will go head to head with Jason for the downtown Boston Xi'an foods market... Gene's liang pi has a much finer texture than XFF, for sure. I can appreciate the stronger flavor and greater number of additional ingredients in the XFF version but Gene's is elegant in its simplicity.
Just got written up in Serious Eats as well.
Third time was definitely the charm for us at Gene's. Not that visits one and two were bad, mind you, just that my Partner in Chow and I finally got what we wanted. You see, they'd run out of Chilled Noodles while we were standing in line the previous weekend (visit number two). Such a tragedy, but we soldiered on and tried the cumin lamb skewers. I was happy to find another lamb prep I actually like (it's not usually a favorite of mine).
Yesterday we made sure to show up before noon (when the place started filling up) so I could confirm that I do indeed like Gene's Chilled Noodles better than the ones I had at Xi'an's Famous after visit number one (to be fair, I should explore more of that menu next time I'm in NYC; such a hardship, I tell you). Gene's chili-vinaigrette strikes the right balance for me, and those tender noodles really are good.
We also got an order of Hand Pulled Noodle (may be our favorite dish there) with two lamb skewers to go with and a pork flatbread to mop up the extra garlic sauce. On visit number one we'd tried the beef flatbread, but it turns out we just like the pork better.
We also really like garlic but recognize that PGPG (post-Gene's persistent garlic) can be an issue. Mitigation at local ice cream stands (Kimball Farm, Great Brook Farm State Park, et al.) afterwards works for us.
Oh yeah, yesterday there was another hand-written sign up (with a $1 price) next to the one for the lamb skewers. I asked and possibly misheard it as "seasoned egg," but was too full to try it. Anybody know more about what that dish might be?
Gene's is definitely our kind of place. Thanks, greygarious, for posting, and to all the Hounds who followed up with research. It's interesting to see the crowds showing up there after the Globe article, even if they are eating "my" noodles :-). I'm glad they're doing well.
re: T.B.
He also now sells the tea poached eggs for $1 each. Tasted exactly as explained here:
Gene has added another noodle dish to the menu! Sprint, do not run to get it too.
It is a variation of his Chilled Noodle dish that he sells on the weekends. He changed up the noodles, The are a thin version of his Hand pulled noodles, about as wide as linguini, but about 2x as thick as cooked linguini (He may use this same noodle in his house noodle soup). They were very chewy, but tender and soft at the same time. He uses the same chili oil/vinegar sauce that he uses in the chilled noodle dish. To this he adds Cilantro and a sliced Jalepeno and red pepper garnish. There is also a whole thinly sliced "Tea Poached" egg in it that adds a nice contrast and protein to the dish.
He also now sells the tea poached eggs for $1 each.
Cannot wait to get this dish again. If you are a hearty eater and are getting it to go, I recommend getting two servings because one is not going to cut it.
Gene has done it again for me.
grey,just want to thank you for steering us to gene's. We met a friend there today (Thurs.) for 1pm lunch. The room was almost full when we arrived; we were the only haolis there. We had the thick noodles, the thin noodles w/ broth, corn, etc, the cold noodles with cilantro that mjg mentions above, the pork and beef rolls, the lamb skewers and the chix wings >for extra protein. of course it all disappeared, with much delight had on our part.
I read through all the posts last night and it's funny no one mentioned that the pork (in the bun)has permeating it the distinct and appealing flavor of star anise. We all preferred it to the rather bland beef bun. (And, btw, ours was not at all drip-down-your-chin.) The lamb skewers were so interesting and delicious, with that thick cumin chili pepper spice crust and the fatty almost bacon-like bits. I de-skewered a few and ate them on my thin noodles. (We asked gene if he had started doing the shredded lamb over noodles but he smiled and said no, not yet.) The chicken wings were just simply batter fried/no spices, a nice foil for the occasional too-hot mouthful of noodles. We really enjoyed ourselves, so thx so much for your keen hounding!
Finally got a chance to get here on a weekend to try the Xi'an Chilled Noodles. He serves them only on the weekend since they take about two days to prep. The dough is made and then he separates the gluten and the result is a silky smooth cold noodles served with beansprouts, minced garlic and chili oil. The separated gluten is steamed and then served with the noodles. Quote from Gene: "First I separate them and then I put them back together again". He also have a new dish called Xi'an Cold Noodles so don't confuse the two! I also had the cumin and chili encrusted lamb skewer and that was a treat as well. Life is good when you get a chance to try dishes like this.
Can't wait to get back and try the new dish.
re: Ferrari328
re: opinionatedchef
During the Chowdown, we actually spoke to him about this and he seemed rather shy/uneasy about allowing someone to be in his kitchen and taking pictures and being filmed. He was supposed to come out and give us a demonstration, but for some reason, it never happened. Maybe some media outlet or persuasive customer can get him to come out and do it sometime?
re: mjg0725
As I recall, he seemed concerned that allowing people other than staff into the kitchen was against regulations or an infraction of the terms of liability insurance. Between the fact that he comes from a country where breaking small rules may have dire consequences, and that this is his first time in the restaurant business here, it's understandable that he'd be cautious.
re: greygarious
sure. But wouldn't it be cool to see some TV channel film him?!
Topic switch, i was thinking about some of the comments above about the limitations of the (very small) menu. While chewy carbos are consistently loved by me, i do hope he'll soon start doing some vegetable dishes and a stir fry of protein and veggies. Bring on the snow peas, mushrooms etc.!
re: opinionatedchef
The spicy chicken platter we had at the Chowdown has plenty of vegetables. There are other choices on the Americanized Chinese side of the menu. Personally, I hope Gene continues to play to the strengths of Shanxi cuisine. Diners can get the more typical stir-fries at a zillion places.
I do agree that it would be nice to see him pulling noodles on Chronicle, Neighborhood Kitchens (if they go beyond both Boston and the Latino cuisine emphasis), or even - gasp! - Phantom Gourmet. Selfishly, I hope that if his business outgrows the space, he does not relocate inside of 128. It's nice to have a few top-notch food choices that don't entail a long drive and parking hassles.
re: Ferrari328
re: FinnFPM
You can just ask that the gluten is not added back so that you just get the gluten free noodles.
re: FinnFPM
Hope this doesn't hurt business...
this is great! i read about this guy, been meaning to go out there. so ...bread?? steak and bread?? hmm..wonder if that helps him make a decent living in a place where there may not be so many people interested in the traditional noodles. can't wait to try it out. i hope it works out for him.
Went to Gene's again. The lamb skewers were great. I'll order those every time. The special soup tasted like Campbell's chunky beef vegetable with 5-Spice. They were out of the Xian chilled noodles, so I got another (new) cold noodle dish to go, with the tea-smoked egg and vinegar sauce. It was OK, but nothing special.
re: mjg0725
Yep - reported upthread here:
And also over here:
We're going to try and make a dash out there for dinner tonight -- can anyone recommend a few dishes that MUST NOT be missed?
re: FinnFPM
There are only a few dishes to be had, so i doubt you will miss any if you go with 2-3 people. Seriously i think there are like 7-8 items if you dont count the american stuff. 2 of us went for a snack and tried 4 of them in one sitting with no leftovers. I dunno, place doesnt really impress me. I like the idea of it though.
re: hargau
I just moved to the Rt. 2/495 area and man am I glad that there were a few threads on the board that mentioned this place. I've been assembling a list of places to try in this area; after seeing Eater link to a Tiny Urban Kitchen review of the place, replete with very pretty pictures of all the food (http://www.tinyurbankitchen.com/2012/...), it shot to the top of my list. Like, we decided we needed to go TONIGHT.
And we did. We got two orders of the biang biang mian, one of each flatbread sandwiches, and a bowl of the house noodle soup. Gene laughed and said "for just you two?"
We loved it, though. I've never really had food like that before. The noodles had the hottest garlic I've ever tried in my life, and I love love love broad, chewy noodles, so those were like heaven for me. The soup was also incredible and full of flavor; it was a wonderful mix of spiciness and true flavor. I figure most people here have eaten there, so I won't belabor the point too much. The flatbread sandwiches were just very good, not great. Can't wait to go back and try the chilled noodles next time.
We finished it all, too. For some insane reason we stopped at Kimball Farm in Westford to get ice cream on the way home. Oi. I blame it on the garlic oil high.
Stopped by Gene's Chinese Flatbread Cafe in Chelmsford today, not because I was in the neighborhood since there is nothing around him but because I hadn't been there for a long time. Gene was his normal happy self and the lunch business looked OK but I'm worried since he's so far from anything and the menu is so limited. I do agree with the other posters that it's too far away from anything and the menu is too restricted.
X'ian chilled Noodles just hit the menu the last time I was here so it was today's choice. Cold chewy noodles served with julienne cucumber and carrots and some minced cilantro and some beansprouts. You also got a tea cooked (Smoked?) egg with it. Chili oil and some vinegar were on the bottom of the bowl and you can mix it all up if you want. There was some serious knife-work being applied to the cucumber and carrots. The julienne was unbelievably precise! This was one delicious dish! Everything comes nicely together, not too spicy and the vinegar gave it a good acidity and the veggies added crunch. The portion size was good.
re: Ferrari328
re: tammyh
re: tammyh
re: Ferrari328
I think the cold noodles (#8 on the board, as opposed to the weekend-only #6 chilled noodles) are the same ones as in the house special soup. With the tea egg and veggies the cold noodles are more of a complete meal than the weekend-treat/appetizer chilled noodles. I like them both.
re: T.B.
All of our weekend Gene's plans are always getting superseded, so I've still only had the hot noodles. I'm so impatient, though, so I think I might like the cold even better than the hot, because I'm always burning my tongue on the hot ones. Man, I wish he delivered. To everywhere.
re: Ferrari328
We went tonight for dinner -- 6PM -- and had to wait for a table, as the place was full. They were out of the chilled noodles (sad!) but I got the #4, which is currently maybe my favorite dish anywhere. I daydream about these noodles. We just love it here. There was a "Help Wanted" sign on the window, which I take as a good thing for his business prospects.
Now I just really need to find a group to do this dapanji with...
Gene's website is now live at http://genescafe.com/ complete with pictures of the dishes. I do not see any mention of his Lamb Skewers that should not be missed for $1.50 each. I think the cumin and spiciness of the buttery lamb goes very well with all his noodle dishes.
re: mjg0725
Cool, thanks. The lamb skewers aren't on the larger visual menu (these are the same pictures hanging at the restaurant) but they are on the scanned menu, in the bottom corner under "side dishes."
We ate there last night. Another little change is that they've now obtained a "sold out" sign to hang under their Xi'an Chilled Noodles for when you inevitably arrive too late to order any.
re: FinnFPM
I saw that very same 'sold out' sign last weekend when I was there at 3:30ish, the woman at the counter (Gene's wife) said they had sold out at 1:30, and I was even more disappointed when a group of chinese college-age students were served four plates of the chilled noodles as I was finishing up my meal with my DC. I didn't ask, but a co-worker of mine confirmed that one can apparently reserve noodles ahead of time, I wonder if this applies to everyone. Not sure if I like this policy at all.
re: ColoradoXJ13
Huh. That's very interesting. We actually saw a table of six Chinese college-age kids there while we were eating, and they all had the same thing: a big plate of noodles. We were mystified as to what they were eating. I've never gotten the chilled noodles -- they're ALWAYS sold out, and since they were "sold out" then, the thought never even crossed my mind -- but after you're report, I feel pretty sure that's what it was.
That does seem a bit strange. There's no indication that you can reserve dishes. That does seem a bit stupid, especially if they're all made ahead of time. A "secret" menu item I can understand, but when it's a normal, advertised item, why create this weird secret queue system at the expense of your normal walk-in customers?
re: FinnFPM
re: FinnFPM
I can't remember if I saw the reservation deal on some post somewhere or from Gene's when we finally got our weekend noodles after a couple of tries. I don't have a problem with the reservations policy since it isn't only for "special" people, just people that call in to guarantee them business. Wouldn't you be upset if any restaurant didn't reserve food that you ordered even if it was a special?
re: FinnFPM
Yes, you can call ahead to reserve the chilled noodles. Gene mentioned this during the Chowdown held there last May. When I made my first Sunday visit there, the noodles were available at 1:30. "Mrs. Gene" told me that the sellout time varies a lot.
The day before was bad weather, and they lasted till 4, but she mentioned that the previous weekend someone had called to put dibs on 20 portions so they sold out fast.
I don't see a problem - it's no different than calling ahead for takeout at any restaurant. The caller may get the last order though he arrives to pick it up after a dine-in customer has been told they were sold out.
re: FinnFPM
re: FinnFPM
re: lipoff
Hey, if an open-ended reservation of an eat-in dish is a cultural thing I don't know about, that's fine. You can do things however you want at your restaurant.
My main problem with the take-out comparison is that at most places, you can't call up for takeout at noon and then go get it at 7PM. I think it creates a bit of a weird information gap. If I walk into a place, get told that a certain dish is all sold out, and then see some people walk in a half-hour later and get it, that's going to piss me off 100% of the time, unless I already know that there's a queue system. Most Americans, I'd wager, have never heard of such a thing.
I guess I don't have a fundamental problem with the practice per se, but part of me remains a little annoyed they don't advertise it. And that, of course, is a cultural preference of mine.
re: FinnFPM
re: grant.cook
If you've got a menu, then your marginal cost for advertising your reservations process is $0.00.
Ultimately, though, I totally agree with you. It'd be a pain to manage this, which is MY cultural perspective and the roots of my annoyance in the first place: if the dish is so freakin' popular that it's a headache to manage how quickly it sells out, then they should raise the price to the point where demand is no longer furiously outpacing supply.
re: ColoradoXJ13
I don't mind that sort of policy - if someone is willing to commit, more power to them. This isn't much different than places down in Maryland or Delaware where you need to call to reserve your crabs.
I suspect its not a huge % of the covers they would do. And if its sort of an informal thing with the local Chinese community, I'd cut him some slack for saving some food for college kids perhaps far from home making the trek out from Cambridge.
Had lunch there a couple of time in the past week - got the hand pulled noodles once, and today the lamb soup with hand pulled noodles. And of course, lamb skewers.
Delicious and spicy as usual.. decently busy as well.
I have to smile every time I look up at the right side of menu board and see the obligatory must-have standard Chinese Restaurant fare (e.g. pu pu platter). I have never seen anyone eating anything for it.. its pretty much all noodles, soup, skewers, and flatbread sandwiches all the time..
He just got a write up on Serious Eats.
Stopped by for take-out noodles today and noticed a new menu item, something like "lamb soup with hand-pulled noodle" (designated by #2, which has not been in use since I've been going). The combo sounds promising, will likely try it next time I'm eating in.
The new display card is over towards the right. The rest of the Xi'an menu is intact, so I think they pulled one of the American menu cards from the far right to make room.
re: T.B.
I ask him everytime I go in there if he has anything new. He always smiles and says no, much to my chagrin. Hoping that you read the "soup" part of this dish wrong and it is actually a stir fry lamb with the handpulled noodle dish he made for our chowdown! Been on him to add this to the menu for a year now. Will report back soon.
re: mjg0725
I'm not sure this is really a new dish. This is basically what he's been serving as the #7 for a little while, at least in my experience. The lamb stew has been advertised as being the stew with the ripped up pieces of bread, but we have never had it served that way -- whenever we order it, it's been with the hand-pulled noodles.
So maybe he's now differentiating between lamb stew with the torn flatbread and lamb stew with the noodles. We had the #2 last weekend -- ordered as the #2 -- and it's definitely a soup. Sorry mjg.
re: T.B.
It would be so great if Gene could add some of these Xi'an dishes, or maybe combine his noodles with meat and vegetables.
Pretty late to the Gene's bandwagon but we finally got there and absolutely loved it. We had the hand pulled noodles, the lamb stew and the chicken skewers. The lamb skewers were on the menu but the chicken skewers were to keep my 6 year old happy. The noodles were too spicy for her and she doesn't always love cumin so I'm glad we got her the chicken, but I'm totally getting the lamb next time because there's nothing sadder than polishing off that dish and having nothing to sop up the garlicky chili bits of leftover cilantro. A spoon did the trick but it needed something else and it seems lamb is it.
We loved the lamb stew, the bread was like litte sinker matzoh balls and the soup, while not spicy, wasn't boring as I've seen it described by some. It had a nice savory richness. Breaking up the two pieces of stiff bread went pretty quickly among the three of us but would have gotten tiresome if it had just been one person. I would have liked more lamb but it seemed pretty balanced overall.
The noodles... well I can't say anything that hasn't been said, so I'll just say my husband said life is now sectioned into two parts; before those noodles and after. And yes... I'm still tasting garlic today but I wouldn't want it any other way.
It's a hike from us but a hike we'll gladly make again. We got there at about 5:15 on a Saturday and there were a number of tables open but they were all full by the time we left.
re: Chris VR
Chris, Gene gave me a tiny styrofoam cup with a lid, that I used to take home the garlic-filled oil left in the bottom of the bowl. I used it the next day when making a stir-fry. Now, when I get the noodles for take-out, I bring my own Rubbermaid container for them to put it in, since their styrofoam clamshells are prone to leaking.
re: Chris VR
That "before those noodles and after" distinction is actually very accurate for me as well. I find myself seeking out flavors that are even remotely similar to those.
Last night I caught myself spreading Guizhou Black Bean Chili on pieces of toast, and I chuckled/shook my head at what Gene had wrought in my life.
Tried a new dish at Gene's this weekend: cumin lamb hand-pulled noodles (number 9, almost didn't notice the hand-written sign under the picture menu). Pretty much as it sounds, slices of cumin-flavored (braised?) lamb (not the grilled skewered chunks) mixed with hand-pulled noodles, onion, green bell pepper, and bean sprouts, garnished with chili sauce and cilantro. I found it pretty tasty and my lamb-loving sib really liked it.
It might be a good bet for folks who wanted more veggies and less at-table mixing. I'm not a bell pepper fan and prefer the garlic-chili sauce on the regular hand-pulled noodles, so I'll probably stick with supplementing those with the cumin lamb skewers.
went yesterday around 2:00, at least 12 cars in the parking lot, line out the door. :)
just 2 of us, so we got the xi'an chilled noodles (weekends only) and the classic hand-pulled noodles.
the texture of the noodles was amazing!!! loved the chili/garlic oil on both.
there are a couple of tables outside, so it was quieter than inside which was mobbed and hectic.
lovely friendly lady at the register (gene's wife?), gene, plus one other cook and an older lady keeping things tidy.
Gene is coming to Boston!
re: mjg0725
Opened in Boston 24 July. Only open 11-4p. Attached is menu. Canned/bottled drinks in cooler case. Gene hand stretches tender but chewy noodles for each dish. Soup has noodles that appear to be extruded or sliced more thinly. Reminiscent of udon in width. We got #4 and #9. Both quite spicy in different ways. Great flavor and quantity.
On Bedford street down from Hyatt Regency and across from the Regal restaurant.
Went up there today to try the new #9 and it was excellent! Basically the hand pulled noodles with a good amount of cumin lamb added and the tablespoon of raw garlic removed. It was topped with bean sprouts and slivers of raw onion and there was some bell peppers hiding in there as well. Make sure you get the noodles from the bottom, there is where all the good stuff is hiding ;-). Incidentally the #9 dish is $9 including tax, funny how that worked out. The picture is taken after I managed to make a dent in the food!
re: Ferrari328
re: Chris VR
re: mjg0725
re: Chris VR
I got the number 9 to go and didn't see the green peppers until later. I can eat them but don't care for them, so avoiding the distinct strips worked for me. Don't know how much they're cooked with the other ingredients before combining.
I share your reluctance to make extra work for the kitchen. If I'm ever there when it's not crushingly busy I'll try customizing them more to my taste (e.g. without peppers and with garlic, like in the regular hand-pulled noodles).
re: Ferrari328
I see that you had real bowls. You must have been to the Chelmsford location. The Boston location only has those heavy black plastic disposable bowls. Food is great, bell peppers were sparse, thinly sliced strips, easy to find and did not noticeably stand up to the spiciness of the broths. I do not like bell peppers at all.


text:
July 31, 2014
Services for Mrs. Virginia O. McAllister will be held 1:00 p.m. on Wednesday, APril 29, 2009 at James F. Webb Funeral Home Chapel with Dr. Carl White officiating. Visitation will be he held Wednesday, April 29 from 10:00a.m. untill service time at Webb Funeral Home. Interment will be in Magnolia Cemetery. James F. Webb Funeral Home is in charge of arrangements.
Mrs. McAllister, age 82, passed away on Sunday, April 26, 2009 at Jeff Anderson Hospital in Meridian, MS. She was born to Homer and Iva Mae owens in Booneville, MS in 1926, She was a member of Highland Baptist Church in Meridian, MS where she was a Sunday School Teacher and also a leader of the Go-See-Do Group. She had worked as a Realtor in the Meridian area for 34 years.
She is survived by her two sons Mike McAllisger and his wife Jerrri of Philadelphia, MS and David McAllister of Meridian, MS; Daughter in law, Judi McAllister of Meridian, MS; Four Grandchildren, Michael McAllister and his wife Telethia, Sheila Monroy and her husband Jose, Daniel McAllister and his wife Pam, and Steven McAllister. She is also survived by Seven Great Grandchildren, Alisha McAllister, Jennifer McAllister, D.J. McAllister, Trever McAllister, Stephanie McAllister, Taylor Hardy, and Carmen Monroy; Once sister, Nancy Hopper of Cullman, AL; Sister in law, Geraldine McAllister of Meridian, MS; and several nieces and nephews.
She was preceded in death by her Husband, Jack McAllister; Son, Steve McAllister, Billy Moore, Phillip Moore and Ted Gamhill.
Honorary pallbearers will be John Smith, "Mickey" John Semmes, Jose Monroy and W.C. Winstead, Michael Knight.


text:
Welcome to the Moorings
Thanks for taking the time to visit us here at the Moorings Portmagee. Even after 25 years, we still feel blessed to live in this special corner of South Kerry just off the Ring of Kerry, with spectacular scenery on our doorstep and a wealth of history, culture and local traditions around us, but our greatest pleasure is sharing all this with our guests.
Whether you are stopping off on your journey along the Wild Atlantic Way, hoping to visit the Skellig Islands, looking to experience Irish traditions first-hand at one of our local festivals or music sessions or just looking for peace and seclusion, your stay at The Moorings can offer it all. Choose to eat in our award-winning Seafood Restaurant or in the cosy Bridge Bar - voted Munster's Best Gastro Pub in the 2013 Restaurant Association Awards - before retiring to one of our newly refurbished bedrooms for a relaxing night's sleep followed by a full Irish breakfast to set you up for a new day.
As we like to say about the Moorings, it's the home of beautiful memories and we feel honoured and privileged to be in such a fortunate position where we can help create wonderful memories for our guests.
We hope you enjoy the site.
Upcoming Events
- Sea Shanty Festival 3rd to 5th October 2014 at 20:00PM, Friday 03 October 2014
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St Patrick's Weekend in and around Portmagee Not sure how to spend St Patrick's weekend? Well what about a trip to South Kerry? There is plenty going on in and around Portmagee. Street parades, fun runs and plenty of music. The Moorings has a special accommodation offers too! Captain Magee and his jolly band of pirates will be aboard the "White Swan" in the Cahersiveen Paddy's Day Parade on Monday…


text:
Style that stands out from the crowd & craftsmanship that stands up to Mother Nature! With a name like Dakota Grizzly, you'd expect this Axel shirt to stand up - and stand out - in the great outdoors. And it does! It has a classic outdoor style crafted from vintage chambray for durability that's great for cool fall mornings. And when the weather warms up later on in the day, the sleeves easily roll up to help you stay cool. Also features gingham plaid cuffs, yoke and pocket flaps for a total look that gets noticed. Mens Size Medium
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text:
Toni Hopper
The Duncan Banner
Sonya Ables was the big winner in the first Crapemyrtle Capital of Oklahoma Photo Contest, as she swept the two prizes by appealing to the judge and those attending Friday's "Crepes for Crapes Party."
Ables won Best of Show and the People's Choice awards, with two different photos she entered.
Second place went to Sarah Johnson and Honorable Mention went to Sonya Hill.
Ables will hold the title of Crapemyrtle Photographer of the Year until the next event in 2012. Her Best of Show photo will be used to promote Duncan's claim to Crapemyrtle Capital of Oklahoma.
Dr. Bob Palmer judged the photo contest, which had 49 entries from 16 photographers of all skill levels. Palmer said he was impressed with the variety of images entered, and noted many of the photographers took the time to pay attention to the way they framed the crapemyrtle.
"You can see where people paid attention to the lighting and the background," he said. "I tried to look for photos that would be good in promotional purposes and how they would also reproduce."
Hanging on screens provided by the Duncan Art Guild, some photos depicted a close-up view of the beauty of crapemyrtle blooms.
Others were framed with a Duncan landmark or facility as the background, such as Brian Hibbard's crapemyrtle with the statue of the Erle P. Halliburton statue in Memorial Park. Another photo used Duncan Regional Hospital as its background.
Carolyn Rodgers pointed out that Margaret Schick was fortunate to capture the beauty of the flowering bush that was drawing interest from a bird or a bee. Rodgers came up with the idea of the photo contest this year, and has been instrumental in Duncan being named the official Crapemyrtle Capital of Oklahoma.
"I think the photo contest gave people a chance to mingle. There were people who were going out there to look at the photographs," Rodgers said. "I'm really pleased. Many people were surprised at all the different colors of crapemyrtles."
The photographs will soon be on display at Duncan Public Library, where they will remain for one month. There will also be a Crapemyrtle Capital of Oklahoma Facebook page created that will feature the photos.
Photographers who entered this year were Ables, Sonya Hill, Sarah Johnson, Velma Ketchum, Robert Schick, Margaret Schick, Lisa Scifres, Karen Slagle, Clay Cole, Sherry Szarka, Martha Burger, Toni Hopper, Leslie Neely, Hibbard, Judy Keller, Debbie Duggar and Betty Apple.


text:
July 29, 2014
Stay up-to-date with KAKE News:
Thursday, September 13, 2012
As teachers in the nation's third-largest school district strike this week, one of their biggest sticking points is how much student test scores should be tied to their own job evaluations.
It's a complex and charged issue playing out in school districts nationwide. Boston and Los Angeles just agreed to new assessments taking student performance into account, and Cleveland is already implementing a new approach.
But with high stakes the tone of how districts and unions have reached agreements has varied wildly. In Los Angeles courts have intervened. In Boston, it took two years to reach a deal. In Cleveland, the new evaluations are taking four years to implement.
In Chicago, roughly 25,000 teachers are expected to remain out of the classroom for a fourth day Thursday.


text:
The sys admin's daily grind: LUG Camp Tschierv
LUG High
He nearly missed this year's LUG Camp, but what was columnist Charly supposed to do instead – celebrate Father's Day?
Ascension Day is the day on which men in Germany meet up with their friends, hike cross-country, drink beer, and sing quaint German folk songs (out of tune). This isn't my idea of a good time. I prefer to meet up with my friends, hike cross-country, drink beer, and sing heavy metal oldies (out of tune). Luckily, these activities feature in the central LUG Camp program, which just happens to start on Ascension Day.
This time LUG Camp was in Tschierv, Switzerland, in Val Müstair to be more precise. My image of a Val (= valley) up to now has been something at about sea level that fills up with water when it rains. At least that's what it's like here in the Lower Rhine area, where you can easily identify the 100-meter remains of an ice-age moraine at a distance of 50 kilometers (about 30 miles).
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text: By Ms. Clark, a petition (accompanied by bill, Senate, No. 2476) of Katherine M. Clark and Paul J. Donato (with the approval of the mayor and city council) for legislation to exempt the position of police chief in the city of Malden from the civil service law. Public Service. [Local Approval Received.]


text:
BATON ROUGE —Today, Louisiana Department of Health and Hospitals Secretary Bruce D. Greenstein congratulated the DeSoto Parish School District on becoming one of three Louisiana school districts designated as asthma-friendly by DHH's Asthma Management and Prevention Program.
"I applaud the DeSoto Parish schools that have worked diligently to create a healthier environment for their students with asthma," DHH Secretary Bruce D. Greenstein said. "Asthma symptoms often hinder a child's ability to succeed in academic settings. By implementing these best practices, the schools in DeSoto Parish are giving students with asthma the chance to focus on what really matter - achieving their academic goals."
Asthma is a chronic lung disease that inflames and narrows the airways, causing wheezing (a high-pitched whistling sound), chest tightness, shortness of breath and coughing. Asthma reduces the amount of air that can pass, making it hard to breathe. In severe instances, asthma can be fatal. Although asthma cannot be cured, it can be controlled, and there are plenty of ways schools can play a part in keeping students' asthma under control.
"We are excited about the opportunity to improve the quality of life, health outcomes and well-being for our students with asthma in DeSoto Parish," said Mr. Walter Lee, Superintendent of DeSoto Parish Schools. "We're honored that the Department of Health and Hospitals has designated the DeSoto Parish School District as asthma friendly which increases our ability to coordinate asthma care with parents; decrease absenteeism and improve health and learning outcomes for all students with asthma in DeSoto Parish Schools. We look forward to continuing this work with our local asthma coalition and our school personnel to continue to improve asthma management in our school district."
According to 2009 Louisiana Hospital Inpatient Discharge Data, asthma is the third leading cause of hospitalization for children under the age of fifteen. Young children aren't the only ones affected. The 2009 Youth Risk Behavior Surveillance System found that more than 22 percent of Louisiana high school students reported having missed at least one day of school due to asthma.
To combat these astounding statistics, DHH's Asthma Management and Prevention Program implemented the Asthma Friendly Schools Initiative in the four Louisiana regions that have the highest asthma prevalence and hospitalization rates - New Orleans area, Capital area, and the Northwest and Northeast. DHH seeks to educate school personnel on how to recognize the signs and symptoms of asthma, which will improve school attendance and keep students in classrooms, where they can learn.
DeSoto Parish is joined by East Feliciana and St. Bernard parishes. In accordance with grant funding, DHH will extend an offer of participation to one school district per region per year for the next three years.
All public schools in DeSoto Parish collaborated with the state's asthma program, Campti Community Development Center and the Greater Shreveport Asthma Regional Coalition to assure the school's environment exceeds the standards for good indoor air quality. DeSoto Parish schools are helping by being supportive of students and staff with asthma; adopting asthma-friendly policies and procedures; coordinating services with physicians to increase asthma action plans for all students with asthma; and providing continued asthma education for students and staff in collaboration with the Asthma Management and Prevention Program.
To learn more about the Louisiana Asthma Management and Prevention Program, visit www.asthma.dhh.louisiana.gov.
The Louisiana Department of Health and Hospitals strives to protect and promote health statewide and to ensure access to medical, preventive and rehabilitative services for all state citizens. To learn more about DHH, visit http://www.dhh.louisiana.gov. For up-to-date health information, news and emergency updates, follow DHH's blog, Twitter account and Facebook.


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Slideshow posted in Photos | Wednesday, February 06, 2013
6 of 95:
Linus Roache turns 49 on Feb. 1, 2013. The actor is known for movies such as 'Batman Begins,' 'The Chronicles of Riddick,' and shows such as 'Law and Order.' (Pictured: Linus Roache in a scene from 'Law and Order.')
( Photo / Studios USA Television / NBC)