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In the TV series "The Walking Dead," the characters inhabit a world overrun by zombies - specifically, zombies caused by a mysterious virus that has apparently infected everyone in the population. The living keep the virus in check by unknown means. But when someone dies - whether quickly after being bitten by a "walker" or felled by a human nemesis or more slowly due to natural causes - the result is the same: After death, everyone is reanimated as a bloodthirsty zombie. The pandemic survivors come to realize that the zombies aren't their only enemies: The living can be even more dangerous than the undead. The group of main characters has spent several seasons searching for a safe haven against both walkers and unsavory living people. The beginning of Season 4 finds them ensconced in a prison, the series regulars merged with new characters from the nearby town of Woodbury.
The premise that all living people are already infected with the zombie virus was introduced in Season 1, during a foray to the Centers for Disease Control and Prevention, where the lone remaining CDC scientist - Edwin Jenner - informed Rick, the de facto leader of the survivors, of this fact. (However, Rick didn't tell the rest of the group - and thus the audience - this particular tidbit of information until the end of Season 2.) To date, this revelation has been the central plot point, in terms of public health. Unlike the movie version of "World War Z," there has been little attention paid to how this zombie pandemic began or how to end it - the focus is on daily survival. Understanding the virus probably wouldn't matter much at this point in any case - mathematical modeling has shown that, unless you hit hard and hit early, there's pretty much no stopping a zombie pandemic once it starts. Add on the fact that, based on the survivors' CDC experience, all research into the cause (and therefore any cure, treatment, or prevention) has stopped . . . well, the ragtag group appears to be on its own.
It might not seem like things could get any worse, but as the group found out in this week's episode, "Infected," the zombie pandemic virus isn't the only killer pathogen out there. We know from all-too-real examples that one disaster often breeds another. In the real world, an ongoing cholera outbreak is plaguing Haiti. After the 2010 earthquake, United Nations troops inadvertently introduced the pathogen, and the country lost much of its health infrastructure during the earthquake. The HIV pandemic has exacerbated other infectious diseases, such as multidrug resistant tuberculosis, particularly in Africa. Wars and their resulting refugee camps are breeding grounds for a multitude of infectious diseases, including deadly respiratory and diarrheal infections. As routine vaccination programs lapse in disaster areas, killers such as measles, tetanus and polio can make a resurgence.
The principle that disaster breeds disaster is what our long-suffering group discovered on Sunday's episode. In the midst of the infectious zombie pandemic, another killer germ arose, quickly leading to the death of new character Patrick in a rather gruesome manner. The new virus seems to be influenza (and probably swine influenza). Hershel, a veterinarian, notes that influenza can be transmitted to humans from pigs and birds - it's a zoonotic infection. Rick adds that he saw a sick boar during a prior excursion in the woods and that he saw other zombies along the fence outside their prison home that resembled the recently reanimated Patrick: trailing blood from their eyes, nose and lips. Another character, Dr. Subramanian, explains that this is due to pressure building up in the lungs from the infection, and then it's "like you shake a soda can and pop the top, only your eyes, ears, nose, and throat are the top."
Could such a diagnosis be made in the middle of an apocalypse?
In our world, swine flu usually isn't fatal, nor is it highly contagious among humans. Clinical manifestations like those that affected Patrick would be exceedingly rare, though some have been seen from the novel H1N1 virus, which originated in swine and caused a 2009 pandemic, and also from the 1918 pandemic influenza virus, which was of avian origin. (And, breaking out at the end of World War I, the 1918 pandemic is a prime example of an epidemiological disaster facilitated by the disaster of war.) The coughing symptoms some of the survivors are showing would also be consistent with influenza infections, but that's hardly diagnostic - many respiratory germs cause coughing.
Hershel, as a veterinarian, should also be considering other pathogens that could sicken both people and pigs. One that immediately comes to mind is called Streptococcus suis, a bacterium that causes flu-like symptoms and can jump between swine and humans. It can also cause hemorrhagic (bleeding) manifestations, as noted in an outbreak in China in 2005. The big difference between S. suis and flu is that the former is not known to be transmitted among humans - people who get sick with it are usually in direct contact with pigs, so Rick and his son Carl, who had been raising pigs on a farm within the fenced prison grounds, would be at the highest risk for infection.
Why is a diagnosis important? The group decides in this episode to isolate people who are showing symptoms of the disease. (The next episode, in fact, is called "Isolation.") If the pathogen is indeed swine influenza, and if it was already spreading among the humans in the prison, Rick's step of sacrificing the piglets to the zombie horde would do little to nothing to stop the illness. If, however, it was S. suis, isolation probably wouldn't even be necessary - keeping people away from the pigs should do the trick and end the epidemic.
Could such a diagnosis be made in the middle of an apocalypse? Definitively, probably not - but the group has both a veterinarian and a physician within the prison. It wouldn't take much to do a crude epidemiological analysis, asking those who are coughing if they'd been exposed to pigs or how much time they'd spent around other (possibly sick) people. If all the sick people cluster together and haven't been around the pigs at all, flu is a more logical choice, which may have originated in the pigs or the people. (An overcrowded prison, with people mixing from two recently assimilated communities, is certainly a great place for infectious diseases to spread.) To complicate matters, Rick correctly mentions to Carl at the end of the episode that the pigs could have made people sick or people could have sickened the pigs - many germs don't care about species boundaries. There's also the mysterious rat-feeder introduced in Sunday's episode: Someone within the prison is catching live rats and feeding them to the zombie horde lingering outside the prison gates. Rats are notorious vectors of disease. Do they play a role in this new outbreak?
More answers may come in the next episodes. Perhaps the zombie virus itself will jump species, as it does in Jonathan Maberry's Rot and Ruin series (zombie boars) or Mira Grant's Newsflesh trilogy (zombie bears). Animals may have more to fear from a zombie pandemic than was previously thought.
Community News Network
Real world lessons from 'Walking Dead'
In the TV series "The Walking Dead," the characters inhabit a world overrun by zombies - specifically, zombies caused by a mysterious virus that has apparently infected everyone in the population. The living keep the virus in check by unknown means. But when someone dies - whether quickly after being bitten by a "walker" or felled by a human nemesis or more slowly due to natural causes - the result is the same: After death, everyone is reanimated as a bloodthirsty zombie. The pandemic survivors come to realize that the zombies aren't their only enemies: The living can be even more dangerous than the undead. The group of main characters has spent several seasons searching for a safe haven against both walkers and unsavory living people. The beginning of Season 4 finds them ensconced in a prison, the series regulars merged with new characters from the nearby town of Woodbury.
- Community News Network
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Her work gravitates toward the point where the philosophical, emotional, and sensual realms intersect. 'To Judgment: An Assay,' for example, contains metaphysical and imagistic investigations of its subject, but also records the poet's internal struggle with the role judgment plays in a life. Hirshfield's introductory definition of the subtitle 'assay' illumines the approach of many of her poems: the term, she says, is used as it is "in the mining industry, where a substance is disassembled and analysed to determine the strengths and quality of its various parts; only in this case the examination is done with the imaginative mind rather than the chemical one."
Here is a poet who can state that "immensity taps at your life", as Hirshfield does in describing a great redwood in 'Tree', a poem balancing the calm existence of those large, long-lived trees and the transitory, daily understandings of our human lives. A philosophical temperament does not, however, mean other emotions, such as love, rage and anguish, are absent. 'The Adamantine Perfection of Desire' deals with the irrefutable power of that human drive, showing how, at last, "The living cannot help but love the world." 'The Poet' and 'Manners / Rwanda', in turn, demonstrate Hirshfield's keen awareness of "the wider sufferings of the world", suffering acknowledged as a "privilege to know only from newspapers", as her introduction to the latter poem has it.
Formally, her work can range from subtly cadenced free verse, through the hypnotic rhetoric and repetition of 'Spell To Be Said Upon Departure', to the form she calls "wandering rhyme," heard perhaps most clearly in 'Milk', where it lends a shaping music to Hirshfield's stringent exploration of a seemingly harmless commodity. In her performance here, she reads with measured calmness, approaching her own poetry as Robert Pinsky states her essays do the poems of others, "in a way that feels exactly right to me: plainly, reverently, intelligently."
This recording was made on the 28th November, 2007 at the Command Productions, Sausalito, California and was produced by Dave Radlauer.

subset: commoncrawl


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Four-star cornerback prospect Mackensie Alexander has decided to play college football at Clemson. First, he put a number of caps on the table in front of him. "Should it be Mississippi State." Etc, etc. In the end, Clemson won out over MSU, Auburn and Texas A&M.
"I look at it as a million-dollar decision," Alexander said.
His brother — three-star safety Mackenro Alexander — will play at Auburn.


text: Serving Up Trans Fat Free Food Asoyia enters the marketplace as healthier soybean oil offering health, cooking and taste benefits. Compiled by staff Published on: Oct 14, 2004 Tweet Post to Your Wall. Email Story RSS Permalink Print The first batch of Asoyia soybean oil was shipped this week from Iowa, serving up a trans fat free and reduced saturated fat cooking alternative to restaurants and consumers. The soybean oil is the first of its kind offering this combination of health benefits, while providing restaurant chefs and their customers the great taste of fried foods that they have grown accustomed to. "Asoyia offers the first frying oil that addresses everyone's needs today," says Vivan Jennings, CEO of Asoyia. "It has zero trans fats, reduced saturated fat, practically no transferable taste, a long fryer life, and is not genetically modified. Plus, food cooked in Asoyia tastes great and is crispier compared to other oils." Asoyia is being introduced to the market after years of scientific development and testing by soybean breeders, food scientists, restaurants, and consumers. Its one percent linolenic acid content-the lowest available on the market-eliminates the need for the hydrogenation process which conventional soybean oils must go through to maintain freshness and long-lasting stability for commercial cooking applications. The Food and Drug Administration is requiring food manufacturers to list the amount of trans fats on food labels in 2006. In advance of this regulation, nutritionists, consumers, lobbying groups, and industry advocates have been increasingly calling for alternative oils that will eliminate trans fats in packaged and restaurant foods. Asoyia has no trans fats without increasing saturated fat, adversely affecting taste, or increasing cost or labor for restaurant owners. "When we tested Asoyia in our restaurant, our customers didn't notice any difference in taste," says Jason Wheelock, manager of Hickory Park Restaurant in Ames, Iowa. "From a cooking perspective, the oil also looked better and lasted twice as long as the oil we used to use. For us and our customers, it's a great combination: tastes good, lasts longer, and is healthier all around." Asoyia oil is produced from 1% linolenic soybeans, which are the result of more than 30 years of research by agronomists and food scientists at Iowa State University. Soybean breeder Walter Fehr, Charles F. Curtiss Distinguished Professor in Agriculture, and Earl Hammond, Emeritus University Professor of Food Science and Human Nutrition, studied linolenic acid traits in soybeans and developed the Asoyia soybean's unique ultra low composition. Cargill has agreed to process the soybeans into oil for shipment to the marketplace. Through this processing relationship, Asoyia plans to have 6,000 acres worth of the specially bred soybeans turned into approximately three million pounds of Asoyia oil which will be delivered over the next year. Asoyia plans to produce at least 20 million pounds in the following year.


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PHOENIX — Nothing like a trip to Chase Field to turn things around for the New York Mets.
CHICAGO — White Sox groundskeeper Roger Bossard and his crew removed the ice and snow from
PHOENIX — Arizona finally got a decent performance from a starting pitcher.
MINNEAPOLIS — The Toronto Blue Jays were getting mowed down by Phil Hughes through the first fiv
NEW YORK — Forget the cold.
HOUSTON — Kansas City rookie Yordano Ventura entered Tuesday night's game winless in fo
CINCINNATI — Johnny Cueto was on his game, and the only thing that the Pirates could do was
SAN FRANCISCO — A blown save by Dodgers closer Kenley Jansen in the ninth inning.
PHILADELPHIA — The brisk air brought out Julio Teheran's best more so than facing Cliff Lee.
CINCINNATI — Mike Leake doubled and hit a two-run homer Tuesday night, ending Gerrit Cole
BALTIMORE — In spite of their inability to pull out of a horrific hitting slump, the Tampa
MIAMI — The Washington Nationals' comeback victory against Jose Fernandez felt well-deserved, ev
ARLINGTON, Texas — The Seattle Mariners came out of another shutout loss with another ailin
NEW YORK — The Mets are bringing up pitcher Daisuke Matsuzaka to replace John Lannan on the
CINCINNATI — Pirates left fielder Jose Tabata was helped off the field on Wednesday after h
CINCINNATI — That playoff loss in Pittsburgh last year?
HOUSTON — Prized prospect George Springer will join the Houston Astros from Triple-A Oklaho


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SOURCE Northern Illinois Fire Sprinkler Advisory Board
ORLAND PARK, Ill., Feb. 20, 2014 /PRNewswire/ -- Yesterday, a fiery explosion occurred during a demonstration in a cooking class at Northside College Prep High School in Chicago. The fire occurred when students ignited a gas burner to heat hot chocolate. According to Chicago Fire Media Affairs Director Larry Langford, the fire shot up to the ceiling and the school's fire sprinkler system quickly extinguished it.
Although five students were injured in the explosion, it could have been even worse says fire safety proponent Tom Lia, executive director of the nonprofit Northern Illinois Fire Sprinkler Advisory Board.
"We never want to see students injured in any type of fire or explosion. But it's reassuring to know that the fire was not able to spread and injure others within the classroom and other parts of the school thanks to the quick action of the fire sprinkler system," states Lia. "Incidents like this fire demonstrate the need for fire safety protection in our schools. As a parent, I would want to know that my child is safe from fire while at school."
Unfortunately, Lia says some Illinois schools are choosing not to include fire sprinklers in new renovations solely because state law does not require them to do so. On February 13, the school board in west suburban Forest Park voted against including fire sprinklers in the new addition on Betsy Ross Elementary School because it was only 5,800 square feet - 1,400 square feet below the requirement for fire sprinklers. The Illinois State Board of Education mandates fire sprinklers in any new school construction or additions that meet or exceed 7,200 square feet in a 30-month period, or when alterations in a 30-month period affect one or more areas of a school building which cumulatively are equal to 50% or more of the building's square footage.
"While fire alarms and regular fire drills are essential in schools, only fire sprinklers will work to control or extinguish a fire before firefighters arrive, allowing students and faculty to safely escape," adds Lia. "School boards need to consider how many generations of children will be affected when they choose not to include fire sprinklers."
About the Northern Illinois Fire Sprinkler Advisory Board
The Northern Illinois Fire Sprinkler Advisory Board (NIFSAB) is a Not-for-profit organization dedicated to promoting progressive legislation, raising public awareness, and educating code officials and governmental policy makers by demonstrating the proven performance of fire sprinklers in saving both lives and property. For more info, visit www.firesprinklerassoc.org.
©2012 PR Newswire. All Rights Reserved.


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Superior Materials. The MMD wind deflectors frame is made from super strong lightweight aluminum that is attached to fixed points behind the front seats and features a durable mesh fabric that reduces wind turbulence and noise for a quieter more comfortable ride.
Safety. The Modern Muscle Design Mustang Convertible Wind Deflector will not impair rear vision and complies with all safety regulations. The wind deflector can remain in place when not in use or be folded up and stored away in the trunk in the included protective storage bag.
Application. This MMD Wind Deflector has been designed to fit convertible Mustangs from 2005 to 2013. And best of all this Wind Deflector will even fit Convertible Mustangs equipped with an aftermarket light styling bar.
Mustang Fitment: 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013, 2014 Details >>


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Beginner to advanced, heavy metal to country; we have the lessons you need to develop your playing. Our guitar lessons are filmed with multiple HD cameras and stream to any mobile device or computer.
Quit wasting your time with subpar advice and guidance from amateurs. Learn from the best guitar teachers the world has to offer. Join today and get access to every lesson from each of our 74 pro instructors.
Follow your dream and learn to play your favorite songs. Forget about tablature and random YouTube videos. Our song lessons are proven to help you learn songs fast, easy, and accurately.
Get our Yearly Membership for $40 off! This is our best price of the year and until May 4th only! To take advantage of this offer, just click here!
Guns N' Roses guitarist Ron "Bumblefoot" Thal joins the JamPlay team and puts together an amazing set of lessons.
Robb Flynn and Phil Demmel, guitarists for legendary metal band Machine Head, have just recorded lessons for JamPlay!
With 18 albums, Don is recognized as one of the finest solo guitarists in the world. His lessons are now online at JamPlay!
We are honored to welcome Nashville's finest guitar player - Brent Mason! Lessons are now online!
Unlike traditional "learn quick" consumer teaching products, we provide an ongoing guitar teaching service - not just a one-time product. We are constantly producing new lessons to help you learn to play guitar. Find our most recent additions below.
The Beatles are HereJamPlay is proud to announce that The Beatles have arrived. We were able to secure licensing for twelve of their greatest hits. Seven songs are now online, with five more coming over the next two weeks! You can view all of The Beatles songs by click here.
- Apr 23rd, 2014 at 8:43 pm CDT
The Beatles - Day TripperJohn Auker dives into the Beatles classic "Day Tripper." He covers the full album version of the song, note for note, and then moves on and teaches a solo acoustic campfire version of the song.
- Apr 24th, 2014 at 11:06 am CDT
Intermediate Bass Technique #3: Modal Studies Part 1JD dives into some modal theory. This lesson covers the first four modes in the key of C Major.
- Apr 24th, 2014 at 8:00 am CDT
Nomad's Modal Magic Show #4: The ChompGet the hands nice and warm before the scales come. When you're warmed up, you think less about the mechanics of playing and more about the notes and the music.
- Apr 24th, 2014 at 8:00 am CDT
The Beatles - RevolutionDJ Phillips is back to his song lesson series with a look at the gritty "Revolution" from The Beatles. DJ breaks down all three electric guitar parts, then discusses the tone used in this song.
- Apr 23rd, 2014 at 6:07 pm CDT
The Beatles - The Beatles - Let It BeJoin John Auker as he takes a look at the classic George Harrison guitar solo from the song Let It Be. And as a bonus, John shows us an acoustic "campfire" version of the the entire song! A great opportunity to take a "piano" song and turn it into a great addition to your acoustic repertoire!
- Apr 23rd, 2014 at 11:00 am CDT
The Beatles - All My LovingThe Beatles are here! John Auker teaches the classic Beatles tune "All My Loving." He will demonstrate the classic version on an electric guitar, and guide you through playing the song note-for-note. Once that is accomplished, he will teach a solo, sing-along campfire version of the song that you can play with your friends. Lesson includes backing tracks and tablature.
- Apr 23rd, 2014 at 8:00 am CDT
Chord Building #9: 7th ChordsBuilding Chords can involve some interesting combinations. In this lesson, Daniel will cover how 7th chords are build and where they can be applied musically.
- Apr 23rd, 2014 at 8:00 am CDT
The Beatles - A Hard Day's NightIn this lesson, John Auker teaches the great Beatles song, A Hard Day's Night. From the iconic opening chord to the classic George Harrison guitar solo, John teaches each of the guitar parts, plus an acoustic "campfire" version that you can perform solo on your acoustic guitar!
- Apr 23rd, 2014 at 5:00 am CDT
Nomad's Modal Magic Show #3: Learn Accidental-yAdd sharps and flats into the note learning drill. Take it slow, and take your time. Learning the notes on the neck will pay great dividends in all areas of your playing
- Apr 22nd, 2014 at 8:00 am CDT
Beginning Bass with Brent-Anthony Johnson #17: Harmonics Part 2Brent-Anthony concludes his two part series on harmonics by taking a look at fretted harmonics, playing scale information with harmonics, and an original composition, "Plaid Blues".
- Apr 22nd, 2014 at 1:00 am CDT
Beginner Bass with JD DeServio #16: Beginner Thumb Slap Grooves Part 2JD expands on thumb slap technique by teaching another funky groove.
- Apr 21st, 2014 at 8:00 am CDT
Chord Building #8: Triads ApplicationNow that you have learned the techniques on how to build chords, now Daniel will demonstrate some skills on how to apply those techniques musically.
- Apr 21st, 2014 at 8:00 am CDT
Blues Guitar with DJ #49: Swing Blues Solo - Phrase #4The fourth phrase of your first solo has a lot of pentatonic influence in it. You've also climbed the neck to the upper register to help build your solo.
- Apr 20th, 2014 at 8:00 am CDT
Her & Kings County - My BackyardHere is a country rock song from the band Her & Kings County. This song is very dynamic and has acoustic, electric, and slide playing throughout. Beginners, you're gonna love the rhythms, but you may struggle with the slide parts. Be sure to check out some of our many slide lessons if you are new to the concept.
- Apr 19th, 2014 at 8:00 am CDT
Blues Guitar with DJ #48: Swing Blues Solo - Phrase #3DJ is back with another phrase to add to his Swing Blues Solo. The third phrase of the first solo is also your first turnaround. In this lick you'll outline the those chords to bring us to the next phrase in the solo.
- Apr 19th, 2014 at 8:00 am CDT
Chord Building #7: Dressing up the TriadsAs Daniel likes to say "If you know where something is, You know where it isn't." And here, Daniel will demonstrate some unique ways on how to dress up the triads used in chord building.
- Apr 18th, 2014 at 10:24 am CDT


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SmartPak customers are some of the most conscientious animal owners around. We encourage you to share your experience with the products we sell to help fellow customers to make informed choices for their animals. We do not edit these reviews in any way - they are direct customer-to-customer communication. We do monitor reviews for positive and negative feedback, and use this feedback to improve our selection as well as sharing feedback with product manufacturers to help them improve their products. Please note that we recommend consulting your vet with serious health issues.


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Health Education
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Your Sense of Smell May Be Keener Than Thought


text:
Maureen and Mike Mansfield Library Digital Collections
Jtme , 1954
STATEMENT OF SENATOR HIKE MANSFIELD BEFORE THE CIVIL AERONAtJl'ICS BOARD IN THE
MA'l'TER OF THE WILLISTON BASIN AREA CASE, DOCKET NO. 5777, et ~.
I am appearing before this Board today in behalf of the amendments to tLe
Frontier Airlines , Inc . certificate which would extend Route 73 from Bill ings,
Montana to Bismarck- Handan, North Dakota through intermediate points and also
the extension of the Frontier line from Great Falls, Montana to Minot , North
Dakota with intermediate points. In addition I wish to voice my opposition
to the request for suspension of Northwest Airl ines service in Miles City,
Until a few years ago the activity in the towns and cities in eastern and
northern Montana was centered largely around farming, ranching and local act-ivities.
Today the situation is completely changed, the discovery of oil in
the Wil liston Basin, embracing those parts of my State , part of North Dakota
and Canada, has caused a business boom and influx of new people.
Cities in ~~ntana are at a disadvantage with great distances between centers
of business activity. This new industry has generated a need for air service
to transport personnel from Billings, Bismarck, and southern oil captials such
as Casper , Tulsa, and Houston who have become actively engaged in the various
processes including seismograph operations, drilling, information services,
leasing, testing, supply, refinery, and pipeline construction and operation.
This multi- staged process involves a constant f l ow of manpower to and from
the areas where discoveries have been made and new explorations are in process.
In the wake of the oil development there has come a demand for housing and
expansion of the customary services connected with an increasing population.
Mike Mansfield Papers, Series 21, Box 37, Folder 34, Mansfield Library, University of Montana
- 2 -
The increased activity ir. Hontana has made it very nece"'sa.ry that ths airline
service be extended to give the local peoples cdequntc service. It is
urgent that the Civil Aeronautics Board approve the city applications for
Frontier Airline service and the airline application under Docket Uo . 5777, as
amended , so that local service route No . 73 can be extended.
As you know the extensions involved are from the terminal point at BillinGs ,
Montana to the terminal point at Bismarck -~~ndan , North Dakota via the intermediate
points Hiles City 1 Glendive , and Sidney 1 !.fontana and ~~illiston and
Minot, North Dakota an,d~from the terminal point Bismarck-}'!~dan , ?:orth Dakota
to the terminal point , Great Falls, ~bntana via Dickinson and Williston, North
Dakota, 't!olf Point , Glasgow 1 }falta, Havre , and Shelby, Hontana.
I believe that the principal issue in this proceeding is whether the
public convenience and necessity as defined in Section 2 of the Civil Aeronautics
Act of 1938, as amended , require the eotabl!or~cnt of n rrulti- st~tion
local service airline route in both the \tlilliston Basin Area and the Hi-Line
area of northern l-iontana .
As a result of the oil develop~ent there is a need for a local air service
system which will permit those associated with the industry and those
following in their wake to provide needed services to be able to make stops
at or near each of the points where extensive operations are under way . A
multi-stop circular service will make it possible for contact to be maintained
by supervisory headquarters with operating units not only directly in the oil
fields but also with the services supplyin~ the increasing population .
Not only is there a need for speedy transportation of personnel but~the
carriage of air mail , consisting of important documents , as well as air express
Mike Mansfield Papers, Series 21, Box 37, Folder 34, Mansfield Library, University of Montana
- .3 -
and freight of machine parts when time is of great importance, is also 2isnifica~t .
The existing railroad systems do not extend adequately in a north-south
direction and the bus systems are too slow particularly during the winter season
to fulfill the demand for fast transportation by competing enterprises enhancing
the development of this area.
In addition to the commercial reasons these proposed branch lines would
play an important part in national defense o As we all know oil is one of t he
top priority raw materials in time of war.
The proposed plan would provide Frontier Airline service to points where
oil has been discovered in quantity and where further exploration is most
likely to be successful, thus making these cities accessible from the major
trade centers to the south.
Objection has arisen to the airline extensjon along the high line in
~!ontMa because they feel that the east-west railroad system is sufficient ,
that the population is not adequate to justify the service and the oil development
in this area is not too important at this time~ Despite these factors we
must not forget that this area is vital in our northern defense system.
The proposed airline service on the high line would provide ser vice to
the aircraft warnine detaclunents scattered along the area and which are connected
with the 29th Air Division Base at Great Fallso In addition to this consideration
the Air Force has anncunced that the Government is going to reactivate
an air base in the Glasgow-Miles City area which would greatly increase the
activity in the vicinityo The decision as to the exact site of the pr oposed
jet base as of today has not yet been reacl1ed by the Department of the Air
Force; however, in respect to this I wrote to the Secretary of the Air Force
Mike Mansfield Papers, Series 21, Box 37, Folder 34, Mansfield Library, University of Montana
- 4 -
on l'.a.y 21, in which I :-aised t! e question: 11In vioY of the fact that t e ir
Force has proer~d the caactivation of its facilities bctw en Glacgow ond
H.:J.es City, Hontcna, I "ould appreciate your advising r:.e just as soon as possible
whether c:..~ not your Departnent will present its staten:ent to the CAB on June 8.
It is my opinion that if Frontier Airlines could be extended along the Hl-line ,
it would be of great benefit to the Air Force in its new installation in thc.t
aroa. 11 I have received a reply from I"II'o H. Lee \lhite , Acting Secretary of the
Air Force , d~ted June 41 which I would like to read for the Board:
11Dear Senator 11ansfield:
I refer to your letter of 21 Hay 1954 requestjng information
as to \rhethor the Aix Force will pre:Jent a:1y additional statement:J
to the Civil Aeronautics Board at the 8 June 1954 hearing.
I have enclosed for your convenience a record of the testimony
"'hich Brigadier General James o. Guthrie gave at too Civil Aeronautics
Board hearinG at Billings, Montara. General Gutl~ie ' c statom~nts
accw·ately reflect the benefit which would accrue to the Air Forcu ac
a result of the service proposed ay Frontier Airlineo.
Ge;}eral Guthrie ' s testimony is part of the public record and
expresses the Air Force interest in tlds matter~ I do not believe
that the Air Force should project further v::.ews into th):J problem,
ospecial:y since it is a matter of primary jnterest to the Civil
Aeronautic; Boa~do
Sincerely yours ,
H, Lee ·~mite
Acting Secretary of the Air Force"
I am not reading t.he testi:nor.y of General Guthrie ea this is already
a pari, of the record, but I would like to request that the Board 11embers
review his statement.
In addition to the two additional branch airlines I would like to discuss
pricfly another aspect of the Hilliston Basin llirlino service; that is Horth-
Mike Mansfield Papers, Series 21, Box 37, Folder 34, Mansfield Library, University of Montana
- 5 -
west Airli.:1es 1 petition to ::mspend service to ~1iles City. Northwest officials
feel that if Frontier service is granted to Miles City that their airline \Jould
not be necessary.
:aot!l ai:dines would be of service to Miles City., Frontier would provide
local and short-haul service within the Hilliston Basin and Northwest would
continue to provide long distance east-west service . If Northwest service
were taken out of Miles City, it would be difficult to make good connections
from this area to trans-continental li~es. Connections to Billings would be
satisfactory but Frontier service to Bismarck would involve a long lay-over.
I~ my opinion, Northwest seems overly anxious to pull out of nost of the
Hontana cities it noH serves.
The decision drm.m up by Paul N~ Pfeiffer, Examiner approves the extension
of Fronti~r route No. 73 from the intcnnediate point Billings to the intermediate
poir.ts Hiles City; Glendive , Sidney, and ~!olf Point, Hontana;
Williston and Dickinson, tlorth Dakotu; to the terminal point at Bismarck,
North Dakota with the right to operate non-stop turn-around sa;-vice between
Billings end ~lilliston until Harch 31, 1955. I am in full agreement with this
decision, but I fe.:ll that the unfavorable report on the Hi-line extension
should be reconsidered for reasons already stated~ Also public convenience
and necessity require that Northwest service be maintained at t'ilos City.
In conclusion, oll development is bringing into the eastern and northern
areas of the State a whole new industry, cities are growing and the need for
air service in these isolated areas is of considerable importance . It is my
understanding that the amount of $41,6B7,000 in subsidies for international
carriers was authorized for the CAB for the fiscal year endjng July 19 1954.
Mike Mansfield Papers, Series 21, Box 37, Folder 34, Mansfield Library, University of Montana
- 6 -
It is my u.'ldersta.nding that the subs::.dy neaded for Frontier Airlines to e:-:tend
the service in the c'ties enumerated is approxjr:lately ~600,000. Of the cp;:roximotely
380 cities in the United St~tes served by subsidi~ed local service
carr:ers cs authorized by the C/~, there is only one c~ty in l~ntana receiving
local service , and that is Billings, Y..ontana. This cit~· is a termination
point on local service carriers, and there is no subsidized airline service
in eitl:er W;ontana or North Dakote at tho present time \.Jhich can te classed
intra-state servi~e. According to the fieures I ha"e received on the other
cities in ·i::.he union, they are receiv-ing approx.:.mately ~ 2.3 , .395 ,000 for subsidized
local service. It would be my opinion that the subsidy needed for Frontier
Airlines is a small pe::·centage of the subsidies being paid elsewhere in the
country indeed , ar.d I feel that the decision on this case should not be made
against Montana because of the amount of subsidy to be paid.
I realize my tioe is limited, and therefore I am unable to read to the
Board various communications I have received from the Defense Department and
the Air Force. I am therefore requesting that the atta~hed copies of letters
which I have with me today be made a part of this record for tho consideration
of the Board so that your Board will be avare of v:hat information I have
received f roc the other agencies~
I sincerely hope that this Board will increase this airline service
in eastern and northern Hontana in the interests of the growing population,
national defense and the oil industry.
* * * * * * * * * * *
Mike Mansfield Papers, Series 21, Box 37, Folder 34, Mansfield Library, University of Montana
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text:
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text:
Hold on to Top Employees
Originally published: 07.01.09 by Paul Grunau
During economic challenges, focus on employee retention.
Business owners and managers have been spending a big chunk of their time on reducing expenses, downsizing operations, and unfortunately for some laying off employees. In such a climate, working on employee retention is more important than ever.
It might seem strange to think about employee retention given the economic challenges we have been facing. Many business owners and managers have been spending a big chunk of their time on reducing expenses, downsizing operations, and — unfortunately for some — laying off employees. But in such a climate, working on employee retention is more important than ever.
Market downturns force us to examine every aspect of our businesses to identify any number of "non-essentials" — perks that we had enjoyed during prosperous times. (It's amazing to me all the non-essential "things" we identify when we are forced by external circumstances to significantly tighten our belts.) When doing this examination, you need to also focus on keeping your best employees and protecting the company for their benefit.
During the rest of 2009 and into 2010, we should be defining success in terms of preparing for the future so our companies are ready to capitalize on the inevitable opportunities that will surface when the economy recovers. This requires retaining our very best employees and keeping them motivated and interested in the long-term success of our companies. As a leader, you must do this in spite of the conflicting messages that are sent when downsizing, reducing expenses, and "hunkering down."
As you consider how to retain your key employees during these challenging times, I encourage you to think about a few things:
Keep on Communicating
Communication is always important, particularly right now. When you take steps to reduce expenses and/or lay off workers, you absolutely must spend time with your key employees clearly articulating your thinking. Explain the thought process, logic, and rationale for why you did what you did, and explain the implications. Left to their own devices, most people will assign negative reasons to business decisions. Don't allow that opportunity. Instead, actively communicate to key employees what is going on, why it's going on, and what it means for them. If you really are protecting the company for the best employees, then tell them! They will appreciate being included, and many of them will recognize that there are greater opportunities ahead for them as a result.
Involve Key Employees in the Process
Involve your top people in the strategic decision-making process, especially when it comes to getting in front of economic challenges. I know of a company that chose to do just that — they convened a group of key employees to collectively examine the business. Ultimately, they decided together what actions to take regarding expenses and employee reduction. This process received a heightened level of buy-in on the part of key employees and created positive peer pressure to dig deeper to find more creative cost-cutting ideas. When the changes were implemented, they were broadly understood and supported because there was a built-in communication network to take the message into the company.
Consider Non-Financial Rewards
Giving non-financial rewards isn't a new concept, but it's worth reconsidering. The economy is pressuring businesses to maintain or lower payroll costs, and most companies are unable to use compensation as a reward (unless, of course, they have reduced salaries, and just maintaining compensation levels for key employees could be viewed as a reward).
Consequently, non-financial rewards mean more. Focus especially on thoughtful rewards such as responsibility, opportunity, recognition and praise, and inclusion in the decision-making process. Are you out in your business thanking your team for their efforts? Are you
letting them know, frequently, what is happening in the business and marketplace? Are you asking them for advice on situations and/or challenges? When one of your team members goes above and beyond, or is exceptionally creative with ideas of strategic importance, are you recognizing them?
It's easy in times like these to get overly concerned with managing your business, focusing on the details, and adopting a "bunker" mentality. Keep in mind that your employees — and in particular your best employees — are the company. They need encouragement, honest feedback, and specific thanks and praise right now.
All the things I've mentioned revolve around interpersonal relationships. Make sure you and your key managers are spending significant time on those relationships. Employees will fully invest themselves in an organization when they feel valued and respected, and when they believe leaders sincerely care about their success. It can be tempting to think about your employees in terms of "They should be thankful they have a job" or "I know we are struggling, but where else could they go?"
The reality is that your best employees are thankful that they have a job, but they will not be satisfied with just having a job — they want to be part of something important. Furthermore, they can and do go elsewhere, even in tough times. We all know who our best employees are, and our competitors usually do as well. We are always at risk of losing them — in good times and bad. Now more than ever, you and your management team should focus on employee retention because your top employees are your most powerful assets now and in the future.
The Grunau Co. is a full-service mechanical systems company with more than 500 employees. The company provides expertise on design, construction, installation, and service and maintenance for the commercial, industrial and institutional markets.
Articles by Paul Grunau
Building High-Performing Teams
Your leadership affects the success of your organization. If you encourage your company to be a high-performing team you must first do an honest evaluation of your current situation. Evaluate your team against the criteria listed here and solicit your employees' feedback. Then, think about what you can do to create an environment that inspires and motivates your employees.
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Adapting Lean Processes For The HVACR Industry
Inefficiency in construction exists in all areas, including office and management operations, as well as fabrication and field installation. Lean requires a substantial investment to get the return from Lean.
View article.
Managing For Innovation
Look into the market - outside of the industry, talk with customers and industry experts, and form an opinion as to where you must improve or change to stay ahead of the evolutionary curve.
View article.
Negotiation Basics
Negotiating is really about setting expectations, being open to a mutually beneficial resolution and understanding that the best time to negotiate is before a problem or issue occurs. While this may feel uncomfortable, and even confrontational, it will reduce the challenging end-of-job "negotiations" that we all have experienced.
View article.
Hold on to Top Employees
It might seem strange to think about employee retention given the economic challenges we have been facing. Many business owners and managers have been spending a big chunk of their time on reducing expenses, downsizing operations, and — unfortunately for some — laying off employees. But in such a climate, working on employee retention is more important than ever.
View article.


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Novius OS is a CMS that takes up the challenge of managing Web content in today's multi-channel environment. Its goal is to provide users with one single tool for their digital communication: Web sites, social networks, mobile applications, email, and custom business applications. It is based on the FuelPHP framework. It uses an HTML5 interface, the jQuery UI framework, and the Wijmo and TinyMCE plugins.
code_finder is a standalone script that contains a database of Bangladeshi postal codes with Districts, Thanas, Post Offices, and Post Codes. It is easily customizable and easy to use. Functions are provided for searching by postal code or post office name, and for displaying information.
Exponent CMS is a content management system for Web sites. It allows site owners to easily create and manage dynamic Web sites without necessarily directly coding Web pages or managing site navigation. Exponent uses an intuitive and flexible content editing system that allows Web pages to be edited on the page as it is displayed. This avoids the need for more back-end administration or for navigating many administration pages to add a simple line of text. You can simply visit the page you need to edit as if you were a site visitor, and make the change.


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Providing choices in quality blood conservation medical and surgical care.
Equipped with leading medical technology and a caring, highly skilled team, St. Vincent Healthcare offers a special service for those desiring blood conservation techniques in order to avoid blood transfusions. Patient care can be provided without the use of blood transfusions or blood products in many specialties. It is our goal to ensure the entire community access to high quality medical care that respects informed personal choice and involvement in your plan of care.
There are many reasons for choosing blood conservation methods when medically appropriate. Some patients choose the Blood Conservation Program for:
Benefits of Blood Conservation Care:
Modern Medical Technology Provides Many Blood Conservation Options:Harmonic Scalpel, Argon Beam Coagulator, Electrocautery, Specialized Anesthesia Techniques, Intra and Post-Operative Blood Salvaging, Laboratory Conservation Techniques, Laparoscopic and Minimally Invasive Surgery, Pharmaceutical Agents, Volume Expanders and Nutritional Support.
Treatment of Minors:St. Vincent Healthcare is committed to organized treatment of all pediatric patients. Families seeking a level of care for a minor that includes abstaining from blood transfusions should consult with your physician in advance, if possible, for the best plan of care. Your family will receive a variety of services to assist you and your physician in the evaluation and treatment process.
Please be aware that state and federal laws may impose limitations on the ability to withhold or withdraw blood transfusions or blood therapy from minors, particularly in life-threatening situations.
For more information on the Blood Conservation Program:
24-Hour Assistance and Referral1-800-762-8778406-657-8778
1233 North 30th StreetBillings, MT 59101406-237-7000
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Probus is a Web framework for developing in PHP5. This framework is based on the MVC pattern. It has excellent support data caching and provides convenient AJAX support. This framework supports the following features: Many programming patterns can be used, include MVC. A simple command-line tool is used to generate projects. Standard plugins are included for AJAX, RSS, and form validation. It is simple create new plugins for Probus. Its database abstraction layer supports MySQL, PgSQL, MSSQL, Oracle, and many others. It automatically caches data. Its configuration system uses YAML syntax. Components can be used from external frameworks such as Zend Framework, symfony, Code Igniter, Kohana, and CakePHP.
A Maltego rapid transform development framework.
A file server appliance that is easy to use and lightweight.


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Richmond >Food & Dining > Perly's Restaurant & Deli
111 E Grace St, Richmond, VA | Directions 2321937.543898 -77.441470
Neighborhoods: Monroe Ward
overpriced food – I ordered the roast beef sandwich.The meat was dried out,fatty,and bland.The bread was old and fell apart.It was not edible.$6.95 wasted!I was thinking Arbys.Probably should have gone there.
I love PERLY'S – I LOVE BREAKFAST/BRUNCH at Perly's . . . i LOVE that atmosphere and the service is great. . . you can spend a good deal of time just sipping on coffee and talking to friends. . . If I could go every day I would. It's a weekend treat I TRUELY look forward to. . .
Good, Way Cheap Food in a Great Atmosphere – I've eaten here twice, both times for lunch. I was seated and served promptly both times. The prices are ridiculously low. My sandwich and chips were fine, and the vegetarian chili was outstanding. The dark wood everywhere and beautiful lamps over each booth make this a cozy-seeming, neighborhood joint-type place. The only drawback is that parking can be a bear because of all the downtown office workers wanting the few off-street parking spots as much as the diners do.
Its nice for a diner – Eat here every weekend because it is so close. Service is hit or miss. Sometimes good, sometimes terrible. Food is above average for a diner. Good coffee. Interesting crowd. Nice hardwood inside. Too bad its not open for dinner.
Blast back to the '40s for lunch. – The Scene
If you work downtown, you've got to eat at Perly's with its art deco atmosphere, retro lamps on each table and jazz playing softly in the background.
The Food
Over 30 years and seven owners later, Perly's is still offering fresh food at reasonable prices. The great selection of sandwiches, soups, burgers and vegetarian dishes have established it as a mainstay in Richmond's downtown lunch scene. Try the popular Downtowner, a croissant sandwiching layers of turkey, Muenster cheese and bacon with mayonnaise. Another popular item is the curry stew that contains Perly's own freshly ground curry powder. Vegetarians love the meatless Reuben with its tomatoes, sauerkraut, Swiss cheese and Thousand Island dressing. Each day nine homemade soups and stews, freshly baked bread, rolls and pastries and desserts like cheesecake and pecan pie draw loyal crowds.
10 – great breakfast on saturday, comfort food, low key environment. Lunch is crowded but worth the wait.
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Chocolate Persimmon Muffins
Author Notes: A gem from last years Piglet winner. This recipe is slightly adapted from Kim Boyce's most excellent book Good to the Grain. Seriously if you have any interest at all in baking with whole grains this should be your go to book. - thirschfeld
Makes 12
- 1 pound American persimmon pulp, or Hachiya pulp
- 6 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup buttermilk or plain yogurt
- 1 cup buckwheat flour
- 1 1/2 cup AP flour
- 1/4 cup plus 2 tablespoons coco powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 ounces bittersweet chocolate chips or chop 4 ounces of a bar with a knife
- Preheat the oven to 350 degrees. Grease paper muffin liners and put them in the tins.
- In the bowl of a mixer cream the butter with the light brown sugar. Add the eggs and mix. Scrape down the sides as necessary. Now add the buttermilk and persimmon pulp.
- Mix until combined. Scrap down the sides.
- Combine the flours, baking powder and soda along with the coco powder and the salt in a bowl, stir it to mix. Add it to the wet ingredients and mix until just combined. Scrap down the sides. Add the chocolate chips and mix again to distribute the chips.
- Using a number 12 scoop or a spoon fill the muffin tins no more then 2/3 full with the batter. Place the muffin pan into the oven.
- Bake in a preheated 350˚ F oven for 35 minutes.
- This recipe is a Community Pick!
Comments (7) Questions (4)
over 1 year ago JSCooks
I was searching for a recipe to use the last of my persimmons and came upon this one. I'm so glad I did -- I love them! I was skeptical about the buckwheat (I love it but its a strong flavor) but it works so well with the chocolate and persimmon. I added a dash of cinnamon to some of those and loved that, too. Thanks, thirschfeld!
over 1 year ago Adelucchi
This turned out great! Even my picky granddaughter liked them. I toasted them and spread a smear of cream cheese topped with walnut crumbles and she loved them. Ok so I cheated a little. ;-). I also bought the book because I want to learn more about
baking with other flours. Thanks.
over 2 years ago Midge
I really love that cookbook, but have yet to bake anything in the buckwheat chapter. That will change soon! Thanks for digging this one up.
over 2 years ago thirschfeld
Go for it these are so rich and deep in flavor it is mind boggling
over 2 years ago Midge
Local persimmons were on sale at the market today, which meant I had to bake these and holy smokes, you were right - mind-bogglingly rich and delicious.
over 2 years ago Bevi
Mmmmm sounds delicious. I am eyeing a few other recipes from Kim's book. It's really a great resource.
over 2 years ago thirschfeld
thanks Bevi, they are wonderful i also love the flatbreads


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About Girl Scouts
Girl Scouts Heart of Central California serves more than 28,000 girls and nearly 10,000 volunteers in 18 counties which include: Alpine, Amador, Calaveras, Colusa, El Dorado , Glenn, Mariposa, Merced, Nevada, Placer, Sacramento, San Joaquin, Solano, Stanislaus, Sutter, Tuolumne, Yolo, and Yuba. Our Program Center is located in Sacramento with additional offices located in Stockton, and Modesto.
Our Vision
To be the premier leadership experience for girls in the USA.
Our Mission
Girl Scouts builds girls of courage, confidence, and character, who make the world a better place.
Our Goals
The council's goals give direction and a sense of unity, while providing a framework for all levels of planning. The goals are established and adopted by the board of directors every four years after a thorough review of both internal and external data.
For more information about Girl Scouts please visit our national website at www.girlscouts.org.
Discover, Connect and Take Action...
The fifteen outcomes of the new Girl Scout leadership experience are an integral part of Girl Scouts. In brief girls will understand themselves and their values and use their knowledge and skills to explore the world; Girls will care about, inspire, and team with other locally and globally; and girls act to make the world a better place. Click here for the fifteen outcomes...
Board of Directors
Representing our council's rich diversity, our board of directors offers expertise including community relations, law, accounting, medicine, banking, and sales. Their commitment to bringing Girl Scouting to every girl is demonstrated by the financial support they provide personally and through their professional affiliations. Click here to read about each of the members of the Board of Directors.
Staff members, under the direction of the chief executive officer, work in partnership to deliver the Girl Scout program to girls and support services to adults. More than 70 full-time and 40 part-time employees are responsible for council operations in membership, outreach, adult development, marketing and communications, shop sales, program, properties, business services, finance, fund development, and human resources.
Then & Now Girl Scout Uniform Insignia
Daisy and Brownie Uniforms
Older Girl Scouts and Adult Uniforms
For more information please call the council office at (800) 322-4475 or (916) 452-9181 or e-mail us at firstname.lastname@example.com.


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Hostal Grau is located in the historic center of Barcelona, in Ramelleres Street , 27 next to our Bar-Café Centric.
The location of the Hotel is perfect to visit the city center. It is on a quiet street in the Raval neighborhood , the area provides different kind of transport facilities in the city center.
How to arrive
From Barcelona Airport
- Airbus: it is a shuttle bus service that connects the airport to the city. You have one every five minutes from Barcelona Airport to Plaza Catalunya.
- Train : The railway station connects the airport with two very central stations Barcelona Sants or Passeig de Gracia , from which you can change and take the metro.
The nearest subway stop is Plaça Catalunya (L1-L3).
- Taxi: There are many taxis outside the Barcelona airport. The streets are partially pedestrian so we recommend you to tell the taxi driver to drop you off in the corner of Calle Pelayo with Jovellanos. From that point, you walk down Jovellanos street and in two minutes you can easily reach the Hostal. We are where the Palm tree is, next to the cafe Bar Centric that is in the corner.


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8479 Melrose Ave, Los Angeles, CA | Directions 9006934.082584 -118.375919
Tue, Wed, Thurs 5:30PM-10:00PM
Fri & Sat 5:30PM-11:00PM, Sun 5:30PM-9:00PM
Sat & Sun 10:30AM-2:30PM
Tue-Sat 5:30PM-7:00PM
Neighborhoods: Central LA, West Hollywood
Chef David Myers French bistro restaurant with Moules Frites, Boeuf Bourguignon, Tartare De Boeuf. Reminds me of my summer in Paris. Good place to go on a date.
Go for the burger. It's gigantic, decadent and so so awesome.
Big fat juicy burger for lunch and dinner. SO YUMMY!
Good spot for dinner, but I recommend going for happy hour. Sit at the bar for bits and great priced cocktails.
over-rated, great ambiance, food not so much – Full caveat- people I know and trust love Comme Ca, but my experience was far from fabulous. The ambiance and service were first rate. Our waitress was attentive and apologetic when some of the food came out cold. It is loud, but this can be a pro or con depending upon your mood. Loud has the potential to be rip roaring fun or romantic or a pain if you have more than 3 people dining with you.
The food was the real disappointment- my salmon tartar tasted like tuna fish salad and my scallops managed to be both bland and spicy at once and primarily tasted like peppered white fish. My mother-in-law's halibut was also bland and cold. My in-laws did love their Roasted Beef Marrow And Oxtail Jam and the creamless creamed corn special side was one of the best I ever tasted.
All in all, a big disappointment though. I loved Sona and expected at least one of my two courses to inspire...
Comme Ca is one of the best French brasseries in town. It also has a fantastic cocktail program and a great daily happy hour with $6 specialty drinks and $9 upscale bar bites like fresh oysters, steak or salmon tartare, and cheese and meat plates.
MAJOR HEALTH VIOLATION – STAY AWAY AT ALL COSTS!!!! I'm not joking. Our friend told us that they had gone down hill recently but I went anyway. boy what a mistake. My date got so violently ill that she was bed stricken for 3 days. I called to tell the manager this and she told me "well what would you like me to do about it" and then she said something I can't believe, she said, "if we compensated everyone who called claiming food poisoning we wouldn't be doing very well would we". WTF! Can you believe someone said this? So all I can say is beware, this is not about food this is about your health.
Really Good French Bistro – Yummie is not a professional term, but it sure fits the bill with this place.
Apps were onion soup (Of course) frisee salad with poached egg, and roast beet salad. The soup was prepared very nicely. No one flavor overshadowed another, which is comforting, since balanced seasoning is an art form.
The roast beet and goat cheese was OK. I have had better to be honest. The beets, although not tasteless, could have used a little more seasoning, since it is in and of itself a boring item. There was a nice raspberry vinaigrette to it, but something was still missing. Perhaps the cheese could have been a stronger type, not sure on that one. The soup was spot on. As I said above, there was no one flavor that outperformed another. The cheese was perfectly melted, with just that hint of crunchiness that one comes to love about this dish. As for the frisee salad... it's frisee salad ;) Bah bah bah.
So main courses were: Steak Frites (Hanger Steak, not Rib eye), Braised Veal Short Ribs, Coq Au Vin, and Chicken Breast Diable.
The steak was ordered mid well, which in and of itself is sacrilege! That said, this cut of meat is so tender and nice that it held up to Dante's inferno. I will say this though. The steak was not mid well, it was more like a medium. I di not say anything, because I would have done the same in my kitchen. Personally, anything over mid rare might as well stay home. Steak came with a lovely pile, and I mean pile of fries, which were just perfect and came with a great garlicky mayo dipping sauce. The table actually ordered another pile-o-fries, which was dispatched quickly.
The Coq Au Vin was very nicely cooked, and had a lovely sauce to it that did not still have the hint of wine to it... THANK YOU! Although, I must say that when you cook chicken long enough it does kind of get a bit stringy. I don't really like that texture, but as I said, it was cooked very nicely. You can tell that the chefs there know what they are doing.
The Chicken Diable was probably the most aggressively seasoned item we ate all night, which was refreshing to me since most French cuisine is not about the seasoning, rather the balance of flavor, which is OK, but sometimes you want a little kick. The dish came with fingerling potatoes and was very nice. It came with a really great mustard, which reminded me of the mustard they use over at Osteria Mozza on the braised leeks, which I love.
Finally, the veal (Can you tell I saved the best for last?) - It was Tuesday as I had said, and the order of the day was braised veal short ribs. Now let me tell you something... it was divine! Perfectly cooked, perfectly seasoned, with not a want for anything. The meat was falling off the bone. Had a rich hearty flavor that made you want more, and sat on a bed of the most perfectly cooked white beans that were the perfect match to this wonderfully rustic dish. I enjoyed every last bite of this dish and would go on a Tuesday again, just to have that item once more.
Final dishes of the night were the chocolate pot de cr
Great Brunch – What a great place for Sunday brunch! Great food and great drinks, I can't wait to try the french toast next time.
if you have a chance to go to comme ca, try french toast!!!
Class in LA – I'm a New Yorker but I travel a lot for work to LA and I can't say much about the botox and style in LA but i can truly say Thank God! for Comme Ca - where you can dine with the rich and famous and not feel out of place. The food is amazing, but of course what can you expect from Head Chef David Myers, and the mixologists can make the girls drop their panties in 2 drinks flat ; - )
If you're ever in LA do yourself a favor and get over to Comme Ca ASAP and experience what truly great chefs can do with with simple ingredients and a stove.
Je ne sais pas – Naming a French bistro Comme Ca is like naming a fried chicken joint A'ight.
You're just asking for any number of smart ass headlines proclaiming "Comme Ci, Comme Ca".
But, you know, that's actually a pretty appropriate description of this restaurant.
It's just... a'ight.
I mean, it looks good. White leather banquettes and chairs, dark wooden tables, bookcases and columns, accented with an eclectic array of mirrors and country chic touches. It could be straight out of the pages of Elle Decor or Architectural Digest. It has an impressive bar for a restaurant of its size, plus a separate cheese counter and an oyster bar. The design is definitely impressive.
But all the hard surfaces and the small, open room makes this a noisy restaurant. With the tables set close together and the music turned up, it's hard to have a private conversation without your neighbors hearing all the details. If, like us, your dinner conversation tends toward the less than appropriate, you'll be spending your time talking euphemistically to avoid attracting the curious glances of those around you.
The food was, again, pretty good. Solid French bistro fare. We started with the Roasted Beef Marrow and Oxtail Jam. The oxtail "jam" was really just shredded, braised ox tail. The bone marrow was uninspiringly bland.
I moved on to the Braised Lamb Shank with Ratatouille. The serving was substantial, the meat tender and the sauce hearty and heavy. I really needed something to cut this. A side maybe of vegetables or pommes frites. However, getting the waitress' attention once our food had been served was close to impossible. She spent a solid five minutes at the computer with another staff member trying to enter her tickets. And she was the only server for our half of the restaurant. Needless to say, I didn't order that side.
For dessert, we shared the Profiteroles aux Glace and Sorbet. Given that I'm not a huge fan of chocolate, this dessert was actually pretty good. The desserts at Comme Ca come from their sister patîsserie Boule.
We also had a glass of wine each with our meal, taking the suggestions of the sommelier. My glass of cabernet was a good choice but my dining companion's glass of chenin blanc was almost cloyingly sweet and not a great pairing for her Roasted Pork Chop.
All in all, solid French bistro fare. Which would be fine if we were paying solid French bistro prices. But Comme Ca's aspirations are set much higher and these are matched by its prices.
Service, as I mentioned, was disappointing. Sure, they had a lot of staff. They had a bartender, a sommelier, a person just for the cheese counter, someone to shuck oysters, hostess, maitre d'. The whole gamut. But what they could have done with was just more servers on the floor. Or maybe just a more efficient and genial one.
I was hoping for more from Comme Ca. And really, there wasn't a lot separating an average meal from a good one. Perhaps a better choice of appetizer, a side to cut the heaviness of the entree and a better server would have made all the difference. But this was just a solid three, with room for potential, for now.
For me, Comme Ca just lacked that certain "je ne sais quoi".
More like "je ne sais pas" if you ask me.
Get the burger – A friend and I went for a last minute dinner and sat at the bar. When we arrived we were literally the only people there, however, the cheese plate still took over 20 minutes to come out. It also took us 3 tries and 20 minutes to get the bill. However, the food and ambiance more than made up for that. Get the Comme Ca burger, you won't regret it. Warning though, it's huge and so tasty that you will finish it regardless of size. Every dish we had was amazing and we left there so full it hurt to stand, but it was oh so worth it.
Shockingly Kid-Friendly for Such an Upscale Joint – Here's the hidden deal at Comme Ca: It's kid-friendly. Not in a "Suspenders and flair wearing happy waitron" sort of way, but rather in something you don't see at upscale bistros in WeHo too often: They just like kids and are willing to join in on the fun when silverware substitutes for drum sticks and half your little one's meal ends up on the floor. Just go early and pick a table in the cozy room to the rear. Weekend brunch is an especially good option on the earlier side. Hey, it's not exactly cheap, but the bread basket is to die for and the eggs are always cooked on the perfect side.
disappointing experience – Full caveat- people I know and trust love Comme Ca, but my experience was far from fabulous. The ambiance and service were first rate. Our waitress was attentive and apologetic when some of the food came out cold. It is loud, but this can be a pro or con depending upon your mood. Loud has the potential to be rip roaring fun or romantic or a pain if you have more than 3 people dining with you.
The food was the real disappointment- my salmon tartar tasted like tuna fish salad and my scallops managed to be both bland and spicy at once and primarily tasted like peppered white fish. My mother-in-law's halibut was also bland and cold. My in-laws did love their Roasted Beef Marrow And Oxtail Jam and the creamless creamed corn special side was one of the best I ever tasted.
All in all, a big disappointment though. I loved Sona and expected at least one of my two courses to inspire...
Good food, but don't expect an intimate chat – I've been to Comme Ca a three times now and have to say that I think the food is quite good. I've ordered difference dishes each time and find the menu and true to a french bistrot (albeit a pricey one). The escargots are garlicky and excellent. The duck confit, which I noticed was not on the menu when I went recently, was well seasoned and nicely prepared - mixed with spaetzle. The halibut with pea shoots I ordered last time was excellent. The only mediocre dish was my husband's steak frites - the fries were very mediocre (needed more salt) - and the peppercorn sauce that came on the side was actually inedible. Other than that, the food is great. Be warned that because of the high ceilings and lack of carpeting or drapes, it is extremely loud in here. Don't expect an intimate conversation...
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Long cotton waistcoat with a print pattern, concealed zip at the front, shoulder tabs, deep-cut armholes and a drawstring at the waist. Breast pockets and front pockets with a flap and press-studs, and raw edges around the neckline and armholes.
100% cotton.
Machine wash at 30˚
Size Guide
Sold out.