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Cops: Woman, 19, confessed to fatal stabbing
A 19-year-old woman admitted to police she retrieved a knife from her kitchen following a fight, then stabbed a man who later died from his injury, according to an arrest affidavit. According…
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Get off disability in 2013
The National Bureau of Economic Research declared the U.S. recession ended in June 2009, yet 2012 didn't look like much of a resurgence.
To me, the number that sums up the year's doldrums is the 1.27 million increase in the number of disabled Americans without jobs from November 2011 to November 2012. This statistic reflects not only the sluggish recovery but also a drifting nation, badly in need of tough medicine.
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Medieval Times Dinner and Tournament: A Delicious Feast and Thrilling Action
* Additional fees apply.
All offers for Medieval Times Dinner and Tournament have expired.
The last date listed for Medieval Times Dinner and Tournament was Sunday March 16, 2014 / 2:30pm.
Venue Details
Member Tips
Casualinfo • Nov 24 2008 star this tip starred
Park at the mall.info • Nov 24 2008 star this tip starred
Good food. Drinks other than those incldued in the meal is ex[pensive.info • Nov 24 2008 star this tip starred
Careful if you go during the holidays. Parking was crazy!info • Feb 23 2013 star this tip starred
Let your kids dress up. They'll get oohs and aws from the staff.info • Feb 23 2013 star this tip starred
Drinks are what you'd pay at a sports stadium. Food is good.info • Feb 23 2013 star this tip starred
Reviews & Ratings
Featured review from Arlene Grantland
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The show itself was great. We took my Mother-in-Law for her 87th birthday and she loved it. Our problem came when we bought a soda. We asked the waitress in the lobby for 5 sodas and how much it was. She told us $11. Great, but what she did not tell us is that was $11 each. OMG, we paid over $55 for 3 diet pepsi's and 2 regular pepsi's. OUTRAGEOUS!!!!!! Would never go back and we will tell people about the horrific drink prices.
star this review starred report as inappropriate
I did not know what to expect and I must say that both my 8 year old son and I both loved the show. The food was good, a true feast! The only thing I would warn folks... continued
star this review starred report as inappropriate
This is good, cheesy fun. It has a bit of a Renaissance Festival vibe to it. The food was pretty tasty, although some dishes (especially the roasted potato) were rather... continued
star this review starred report as inappropriate
It was a blast! The food was actually very tasty and the entertainment
was excellent! The accoustics needs some improvement but it is really a fun time. We would do it... continued
Quotes & Highlights
Medieval Times pays a visit to Goldstar in this video series.
See a commercial for Medieval Times on YouTube.
**Hear Ye, Hear Ye!
Medieval Times Dinner & Tournament
**You'll find chivalry, revelry and rivalry at Medieval Times Dinner & Tournament's Baltimore Castle. Travel back in time to the 11th century – a time of jousting, swordplay, horsemanship and falconry. A time of Spanish castles, Knights of the Realm and true medieval, utensil-free dining.
**The Show
**Of course, you'll still be encouraged to cheer for one of six Knights. The production features new lighting, choreography, exciting battle scenes, costumes, new horse dressage elements and a fresh musical score composed by Daniel May. With authentic weaponry and enhanced armor, the production presents non-stop action and mind-blowing fight scenes tied to the tempo of the music.
**The Horses
**While most of the royal subjects at Medieval Times stand on their own two feet, the most celebrated members of the Kingdom are best known for their trot, gallop and canter. Four special breeds of horses complete the mix: Pure Spanish horses, Quarter horses, Friesians, and Menorcan. Without these magnificent 1,300-pound mammals, the incredible jousting and equine performances that take your breath away would be impossible. And like true performers, each horse is completely unique and requires training suited for its individual personality.
The Feast
Now, let's talk about utensil-free eats. The menu features:
- Tomato Bisque
- Garlic Bread
- Oven-Roasted Chicken
- BBQ Spare Rib
- Herb-Basted Potato
- Braided Apple Strudel
- Beverages and Coffee
If that doesn't get you salivating, we don't know what will. Vegetarians, do not fret. Just advise your server of any special meal requests once you're seated.
Are you ready to surrender to an age of bravery and honor? This is going to be epic. You better hang on to your helmet because the show is about to begin.


text: The last time someone said you had nice stems, you kept walking.Heidi Joynt welcomes such comments.Her new flower subscription service, Field & Florist, proffers ten weeks of sustainably grown blooms plucked from her flower farm on the far south side of Chicago.After her day job at the Chicago Botanic Garden, she heads out to tend, plant, and harvest unusual and mainstream seeds.Each week brings you ten to fifteen stems — heirloom sunflowers, purple basil, flowering sage, blooming onions, snow-on-the-mountain, black scabiosa, dahlias — artfully arranged in Joynt's organic style. Since they don't travel far (unlike store-bought flowers), the pesticide-free blossoms smell like the garden.Later this year, Joynt will teach young women from Cook County Sheriff's Women's Justice Department gardening and floral design.We're rooting for her.To sign up, email firstname.lastname@example.com. Pickups begin mid-July in Andersonville; cost is $150. For more information, go to fieldandflorist.com.Photo: Courtesy of Field & Florist


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The Pew Charitable Trusts is driven by the power of knowledge to solve today's most challenging problems. Pew applies a rigorous, analytical approach to improve public policy, inform the public and stimulate civic life.
Mar 14, 2005
The State of the News Media 2005 is the second in an annual effort to provide people with a new resource—a comprehensive look each year at the state of American journalism.
Produced by the Project for Excellence in Journalism, this report builds on the first effort in 2004. The data from the initial report has been updated, and new sources added. The project's goal, as it was last year, is to put in one place as much original and aggregated data as possible about each of the major sectors of journalism in the United States. Previously, these data were either unavailable or scattered among disparate sources across many organizations.
The report covers nine media: network television, cable television, newspapers, magazines, the Internet, radio, local TV, ethnic media and the alternative press.
For each area, the project produced original research and aggregated existing data into a comprehensive look at six different issues:
Read the full report The State of the News Media 2005 on the Project's Web site.
The Pew Health Group's new Web site informs and engages people about issues that affect their health and well-being.
Spring 2012
Read articles on improving elections, the changing news environment, improving school lunch standards, and more.
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Atlantic Beach is a city of small town charm, unique history and a community many are proud to call home. We invite you to visit and see why Atlantic Beach is a community of choice!
11th Annual Arts in the Park
The Atlantic Beach Cultural Arts & Recreation Advisory Committee will sponsor the 11th Annual Arts in the Park on Saturday, April 26th from 10 am to 6 pm in beautiful Johansen Park.
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Mark your Calendars!
The City of Jacksonville will hold another household hazardous waste and E-waste collection at the beaches for 2014. The date of the event is May 17th from 9 am to 3 pm at the Jacksonville Beach Public Works Facility parking lot (1460 Shetter Avenue).
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Chat with the Chief!
Come and sit down for an informal chat with Police Chief Mike Classey on Thursday, May 22nd from 6 to 6:30 pm in the Commission Chamber. This is a great time to get to know your Police Chief. Bring your questions, comments and concerns.
Do You Know the Rules about Beach Parking?
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Mon, Apr. 28
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Yesterday, the official Chelsea website told the tale of the first half of the 1962/63 season, marking the 50th anniversary this week of the promotion won at the end of it.
Tommy Docherty's fresh-faced side had raced into a healthy lead in the old Second Division table by the turn of the year, but found themselves kicking their heels as the second half of the campaign began, due to the infamous 'Big Freeze' winter that year…
The sequence of postponed matches due to snow and frozen pitches led to the young manager taking his players off for a warm-weather training camp in a bid to maintain their fitness levels, but as he acknowledges, it was a decision which didn't pan out how he wished.
'We went to Malta and it turned out to be a mixed trip because we lost Ken Shellito to injury,' explains Docherty.
'We did what we thought was right at the time, but we lost potentially the best right-back in the game for a while, so we can't say it was a success.'
Though nothing as serious as the knee damage Shellito (pictured above) suffered in a game the following the season, that eventually curtailed his career and prevented his likely inclusion in England's 1966 side, the flying full-back's temporary loss did unbalance the team.
With the capital still recovering from the cold snap when Chelsea returned to the UK, four of our next five league matches were played away from home, and with the side failing to pick up a single point from a possible 10 on offer, alarm bells began to sound.
'We were sailing home before Christmas, but after Boxing Day we were absolutely useless, it was like we were a completely different team,' says Bobby Tambling. 'Because the weather in London was so bad our games kept being postponed so we were always playing away from home.
'I remember losing to both Cardiff City and Swansea City, and in one of the games I missed a penalty. I'd had a golden spell before Christmas where I scored a lot of goals in a very short run of games, but as a striker you do have barren spells, and the more you try the worse it gets.
'We started picking up results again, although we weren't as good as we'd been before Christmas.'
His strike partner, Barry Bridges, is uncertain over the reason for the loss of form but says:
'We went out to Malta, and what happened was that although we were there to train, we did have a good time. We lost five games in a row when we came back and we were really struggling. Was it the weather? Was it because we just switched off? I don't know.
'Personally, I think it was because we were a very young side, probably a bit too young, but when you look back it was probably the best thing that could have happened to us.'
On Wednesday 27 March, the Blues welcomed Derby County to Stamford Bridge. The Rams had been struggling for form for much of the campaign and the need for two points, for both sides, was now desperate.
An impressive Chelsea display saw us run out deserved 3-1 winners courtesy of a Tambling brace and a goal by Frank Blunstone. The 19,958 inside the stadium might not have known it at the time, but the result was a turning point in what had already been an eventful season.
Over the next couple of months Docherty's side were unable to reproduce the brand of football so difficult to stop earlier in the season, but there were enough positive results to leave them in a strong position going into the final few weeks of the campaign.
For supporters, it was undoubtedly a nervy time, but one man was far from anxious.
'We were having a great season anyway with a very young side, so I thought even if we didn't get promotion that season we probably would have got it the following year, or the year after that,' says Docherty. 'I had every confidence in the squad, it was a smashing team.'
As the season edged towards its conclusion, it was advantage Chelsea. Having played so many away games earlier on due to the adverse weather, four of our final five matches were to be played at the Bridge.
However, after beating Preston and drawing 2-2 against Leeds United, a promotion rival, at the end of April, disaster struck 10 days later when Stoke City, inspired by 48-year-old Stanley Matthews, emerged from west London with both points after a 1-0 win in front of over 60,000 supporters.
Stoke would go on to claim top spot in the table and one of the two promotion places available. Chelsea had two games left to play; Sunderland away, followed by Portsmouth at home. Dropping points was no longer an option if the dreams of returning to the top flight were to become a reality.
Tambling remembers the penultimate game of the season at Sunderland, who only needed a draw for the second promotion place, as if it was yesterday.
'We had to win the last two matches to gain promotion,' he reflects. 'We went up to Sunderland and he [Docherty] put a very strange side out. He put Frank Upton up front, where I don't think he'd ever played previously, and little Tommy Harmer was playing.
'The wind during the game was like nothing I'd ever experienced, it was really blowing a gale. It was so bad that you could only kick the ball about 20 yards at a time.
'We had the wind behind us in the second half, and with the score goalless, I took a corner. Tommy was on the goal-line and the ball went in off a part of his body that I won't go into detail about, and thankfully we held on for the win.'
Docherty, meanwhile, remembers the passion of both sets of supporters who witnessed a bruising match in the north-east.
'Alan Brown was their manager at the time and they had a good side,' he says. 'They were a rival and it was such a big game supporters were queuing up at 4am to get into Roker Park to see the game. The supporters on both sides were fanatical.
'We won 1-0, Frank Upton went up for a corner and the ball ended up hitting Tommy Harmer on the private parts and bounced into the net.'
Portsmouth were the visitors to the Bridge on the final day of our extended season, Tuesday 21 May, and our goal average (the forerunner to goal difference) was sufficiently superior to Sunderland's that any win should be enough. We saved our best for when it mattered most.
Tambling was virtually unplayable, scoring four goals (one pictured above) as the south coast side were blown away on an unforgettable night. The Blues recorded our biggest victory of the season, winning 7-0 to spark jubilant scenes.
'Derek Kevan was brought in earlier that year, and it's fair to say he struggled a bit and couldn't get off the mark,' recalls the four-goal hero. 'We scored in the second minute of that last game, and it was Derek who got the goal.
'When you're under high pressure and you score early, it's like a release of energy. We ran them all over the place. We were fired up for the game and eventually won promotion courtesy of goal average.
'It was a fantastic night for the fans, and a fantastic night for the young players. We all thought it was the start of something big.'
'Stamford Bridge was packed,' Docherty remembers. 'There were over 50,000 supporters inside the stadium and Tambling was absolutely outstanding that night.
'Alan Brown kept phoning up to find out what the score was, but I think after the fifth goal the phone just stopped ringing.'
It was a fitting end to a campaign which had put supporters through the emotional mill, and time for the party to begin, and Blunstone, who had played an instrumental role over the course of the season, remembers it well.
'We actually celebrated more in 1963 when we got promoted from the Second Division than when we won the title in 1955,' says the former winger.
'When we came off, we couldn't get off the pitch because there were so many fans on there. I've got a photo of me at home, on top of a load of blokes who'd lifted me up.
'That season we'd been six points clear at Christmas and that was even more in those days, because you only got two points for a win. When we got promotion, we knew we'd done it by winning the last game.'
Docherty (pictured above being lifted) led Chelsea to a third-place finish in the top flight and the League Cup two seasons later. His assistant in 1962/63, Dave Sexton, was in charge by the time the FA Cup and Cup Winners' Cup were captured at the start of the 1970s.
Docherty's subsequent managerial career saw him enjoy spells in charge of the likes of Queens Park Rangers, Manchester United, Porto and Scotland, his home nation.
His spell at Chelsea, though, holds a special place in his heart, and it was a period shaped by that promotion season.
'It was brilliant because that was my first job as a manager. I'd never managed before so it was strange.
'I had a brilliant chairman in Joe Mears; if I wanted to buy a player he would always tell me if we could afford it or not but in a positive way, he was always on the ball.
'He's the best chairman I ever had and he, like myself, loved Chelsea to bits.'


text:
The Details Concerning Drug Treatment Centers in Sacramento
Sacramento, California is viewed as the most ethnic city in the States. This city is the capital of California and has an estimated human population of over four hundred thousand. Many people from different cultures flock within the city searching for better schooling and jobs. As the population continuously grows, cultural versions take part in the increase of substance abuse rates in Sacramento.
You can find ethnicities which acknowledge drug addiction in their norms and it may influence individuals coming from other ethnicities as well. Drug abuse in Sacramento is affecting the people from the young to the old. Among the little individuals aging from 12 to 17, many cases are significantly influenced by friends in schools as well as their local neighborhoods. Sacramento is a metropolitan city and parents are working individuals. Hectic job agendas can affect family life. Kids spend most of their time in institutions together with their friends plus insufficient assistance coming from mothers and fathers might lead to drug abuse and drug addiction cases.
The adult population needs to fulfill the demands of everyday living in Sacramento. To maintain with the standards within the area, most individuals have more than one work. Many choose the graveyard shift which is high paying than the some other work. To sustain busy schedules, many people take uppers to make them alert and energetic. These people could only obtain these results after they take a pill.
The habit can then result in dependency difficulties. Among the many geriatric population, the typical cause of drug issues is accidental prescription dependency. This may be based from improper medicine usage. For many cancer patients, they're afraid of experiencing breakthrough cancer aches which they tend to change the frequency of painkillers. At the simple touch of a different soreness episode, they take double doses to eliminate the awful pain. Drug treatment facilities in Sacramento are generally functional to help the people deal with drug addiction issues. These centres are of numerous types to suit the needs of substance abusers.
Presently there are a few who prefers to be in establishments that are exclusive for females. There are some that specialize in adolescent drug rehabilitation. Some instances are suited for out-patient therapy while serious drug problems have to be institutionalized. Dependency problems are almost everywhere in the USA. In Sacramento only, the ordeal with drug problem is on the peak as more immigrants decide to reside in this city. The local government is increasing its effort to get rid of current cases of substance addiction and additional measures are generally increased to avoid more cases of drug addiction.
The author is extremely qualified on the subject of ' drug treatment centers in Sacramento', and in the event you wish to learn more pertaining to the niche 'drug rehabilitation programs in Memphis', you can study his articles at his internet site.


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"I absolutely LOVE this card! I just mailed them out a couple of days ago, but I cannot wait to hear about the raves from others about it! I would absolutely recommend this card!"


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Explains why a fee was implemented, what services it covers, and how it works.
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The "Business" License Collector's Office home page is the first place taxpayers should come to get started with the business licensing process.
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1972 Lombard St, San Francisco, CA | Directions 9412337.800410 -122.434020
Lunch: Wed-Fri 12pm-3pm
Dinner: Wed-Sun 5pm-10pm
Neighborhoods: Marina, North
Citysearch Editorial Review – The Asian-themed dining room is more like a small, cheerful living room, with cushioned benches, wood tables, bookcases, and a homey bit of clutter. Raw food--no meat, wheat, eggs or honey, and nothing heated above 118 degrees--is more of a lifestyle than a cuisine, and this tiny cafe embodies the philosophy perfectly. Each dish is slowly, lovingly prepared to order, though the ultra-vegan fare is highly specialized. "Pasta," for example, is soft strips of zucchini disguised as noodles. "Pizza" is served on pressed flaxseed crust with whipped macadamia nut "cheese." Soups feature ingredients like seaweed, ginseng and mountain yams, while salads feature fresh organic produce.
So Much More Than Salad.... – ...including an organic wine and sake list, so ignore the "Insider Tip" that no alcohol is served. The food is amazingly tasty, and leave room for dessert. The Black Forest Mousse Cake is unbelievable. I love the celery root salad and the fennel/pomegranite appetizer. And, as far as I have tasted, all the entrees are delicious. Enjoy!
Best Raw Food in the Bay Area – I live in the the Marina District and just found this place. The food is wonderful. I really love the desserts. The prices are very reasonable. They are about the same as the other quality restaurants, but the food here is all organic! What I like about it most is the freshness of the food. The food is not overly-spiced or salted. They depend on the foods' natural flavors. I spoke the owner and he says he's also has food booth and the San Francisco Ferry Builidng Farmers' Market on Saturdays, so he gets a lot of his produce directly from local farmers.
The most interesting dishes there are their Asian Noodles. They come with 4 tasty appetitizers. The noodles are not really noodle. They're made from sliced vegetable like zuchinni and carrots.
I also recently attended a raw food class and learned that it's very difficult to make this food and very costly to make. The desserts can be very rich and nut-based, so a normal portion should be small, unless you want to gain weight. The dessert portion is about the normal portion size for a quality and health conscious restaurant, but really a bit large for a real raw food person.
Want to save money AND stay skinny? – Then forget desert. Although it was tasty, it was eight dollars for a SMALL piece of raw pie. And it takes fifteen minutes to get it to you.
This is a nice place, and once again, the citysearch reviewer must have been in a bad mood when reviewing the interior of this place. It is nice inside, quiet and romantic, plus there is a lovely outside deck with heaters. We will try this place again as the food looked good (we were hanging out waiting for our to go desert order). Friendly but a little slow-- and a little over priced, but will go back as it is one of the few places to get good quality good for you food.
Too Good to be a Secret! – I found it walking around for a vegetarian restaurant. It's fantastic. The decor is beautiful. They have gorgeous garden. It's the most beautiful garden I've seen in the Marina.
The staff is friendly and professional. Every dishes is made with a great detail of attention and beautifully plated. The price is extremely reasonable for all organic dishes.
The menu is unusual. They serve tonic soups with Chinese Herbs based on Traditional Chinese Medicine and raw vegetarian dishes. Everything I ordered was delicious. Great place to bring a date!
WOW! – Alive is GREAT stuff. Excellent food, pretty, quaint, small setting with a nice garden patio in back. New, organic wines, and new seasonal menus make it even better. The reality of raw foods, for me, is that you get all of the freshest, tastiest ingredients available, and their preparation really sets them apart from cooked foods. Leland, the owner, prepares beautiful dishes, with meticulous, tasty details. The staff is fun and friendly and professional, too! Go get full and feel good (and not bloated!) afterward about eating healthy, raw, organic, vegan, and with minimal packaging going into bringing the food you eat. It's good for you and for the planet!
Alive! has come a LONG way! – I went to Alive recently, and after not having been there for a year, let me tell you it has changed. They now have an amazing garden oasis in back. The service has totally changed. It used to be a bit chaotic, but now they have a staff of well-trained friendly waiters. Super cozy atmosphere, and it looks like they finally finished the interior. They have a very simple organic/biodynamic wine list, and I was told by the manager that they will be carrying organic sake soon. The manager was really friendly and informative, telling me that they now have catering, host large parties, and will be at the farmer's market on Saturdays. As a vegetarian, I LOVE this place and I absolutely recommend it. The food is stunning, and all the changes really compliment it. FYI...there's a parking garage just across the street between Webster and Fillmore.
Surprisingly delicious food! – I've been to several of the vegetarian restaurants in the city and I have to say that I like the food here best. The ambiance is more homey than fancy, and the service is quite casual (yet very friendly). However, the food and presentation are very upscale Californian. I think this food would change the mind of anybody who thinks vegan food is bland and boring. I wish the chef would publish a cookbook. Try it! You'll like it!
RAWLICIOUS... RAWMAZING ... ;) – I avoid vegans and their strange-tasting substitutes. However, my friends asked me to try this restaurant and I love it!! The warm yam soup = delicious comfort food. The shitake with gojiberries was awesome, scallion pate delicious and light. The desserts were unbelievable -- The raspberry "cheese"cake and pear tart were both incredible!! The only thing I wouldn't order again is the black sesame milk because the taste was foreign to me but I would order coconut water or almond milk without hesitation. One warning: the naming of dishes is very misleading (noodles are made of zucchini, quiche is not quiche, etc.) so be sure to inquire before you order to make sure you know what you'll be getting. We received our food in a timely manner and the waitress was very friendly and didn't mind explaining the dishes.
An Oasis of Quality Vegan Food – I don't usually think the Marina offers a lot of high quality (helathy) veggie food, so this is an amazingly pleasant surprise. All of these reviews sum it up pretty nicely--the food is wonderful and the service all three times I've visited has been superb. Definitely don't think you can get in and out in a rush though, because the pace is leisurely and that's not a bad thing at all.
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Experience HGTV Smart Home in Nashville.
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Hi BFL Family,
So I've been lurking around since yesterday and decided I'd take stock of what I see are positive changes to the sight.
1) I now have a spell checker, so I don't get my cart before my horse.
2) I can start a thread in any of the catagories about the topic that I want to discuss i.e. pull-up bars.
3) I've had to come out of my comfort zone and learn something new. See you can teach an old dog new tricks.
4) I can bold, italic and change my color without being an HTML wiz kid.
5) All of my old guestbook friends are finding their way around and realizing just what this community means to each of them.
6) Where there is a will, there is a way.
7) I've seen Champions posting more since the launch of the site.
8) We can have a conversation in a private forum.
9) The 2008 Champions videos are up.
10) All of the things we've been asking for in the old site, we've gotten in the new site.
Lets take it upon ourselves to find all of the new positives and share them with one another so that we can all learn in one thread how to move this bus forward!
Whether you think you can or you think you can't, you're right ~ Henry Ford
Michelle Simpson ~2009 Body-for-LIFE Champion 46+ Catagory
I second that Amen sista!
Keep the faith!
Faithful Renee :0)
The fact that there is Actually a FORUM that is not only SOLEY Devoted to BFL, but visited often daily by those that have had Success and willing to share their Knowledge to a new guy is AMAZING!
Amen, Amen, Amen!! :0)
Michelle-you mentioned a private forum...is that the conversations tab?? We tried that last night, but it wasn't like instant msg...
* Renee figured out how to post pics so we both now have our progress pics up on our bio pages!
DebMO :0) Blessed to be a Blessing...
Chip...Seriously...you're not the NEW guy! You're mi amigo! You've got computer skills. We need those around here right now. See, two way street. :0)
Go Chipster go! Woot!
And as to the messaging, yes, it isn't intant messaging but it sure beats leaving the site to check an email address you know?
Spill it Chipster, share with the masses on adding pics. Pay it forward folks, help a brother or sister out.
LOL well helps to be in the Computer Field. Help to keep the system running at work, and spend a little time on the Forum helping where I can.
Now to get Abbott to add a Conversation Notifier on the Main Forums page would be Wonderful :)
There is your thread...Site suggestions.... I have one of my own.
OK Michelle will go there for sure as I have a few of them on my list :)
Chipster don't forget to share with us how to add progress pics to our bio's.
Michelle, go to your bio page, click edit page. Then after your "story", click on the little filmstrip icon, it will say add media, then you can browse for your pics and upload them there.
You can make the pics smaller by clicking on the pics then cropping from the sides.
Then hit Save changes...
Hope it works for you Champ!! :0)
© Abbott Laboratories,2013


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Parent Directory | Revision Log
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Revert to old behaviour for SERVE-EVENT and reentry of handler functions. Don't mask out file descriptors whose handlers are active from the set of descriptors that we check for activity. The possibility for reentry of handler functions is required by Hemlock's slave lisp mechansism, which uses SERVE-EVENT via the WIRE facility.
- add a SIMPLE-STREAM-ERROR class, and use it when signaling errors from fd-streams DO-OUTPUT (noted by Matthew Danish) - fix bug in fd-stream error handling (patch from Ole Rohne)
When asserting a single value from truncate etc, rather than using a single value type assertion following values '(the index (values ...)), use a multiple values types assertion '(the (values index t) ...), which is simpler for the compiler.
Clarify an assertion on the result of truncate, firstly receiving the only the first value.
Add support for the periodic calling of a function when the event server is waiting. This is used with the MP support to periodically call process-yield.
Fix headed boilerplate.
Flushed #+CLX again (somehow reinserted during branchmerge), since we may load CLX even if it isn't loaded at compile time.
new structure branch & tuning, see new_struct
Weaken type declaration on third SELECT result, since it can be NIL if we get an error.
Delete #+CLX conditional on HANDLE-QUEUED-CLX-EVENT, since we want to be able to load-time conditionalize whether CLX is present.
Fixed WAIT-UNTIL-FD-USABLE to correctly borrow from the timeout seconds when computing the new value for the timeout microseconds and it is negative.
Changed timeout handling to work for non-integer timeouts. Moved wait-until-fd-usable into the serve-event block so that it could share timeout hackery. Compiled with efficiency notes & tweaked declarations. Broke serve-event into a couple of functions for readability.
Moved object set stuff from lispinit to here.
Merged new-alien changes onto trunk.
Added check that the CLX event handler returns true (i.e. did something.)
Tweaked serve-event some more. Handling of queued X events in not inhibited by FD handlers whose handler function is CALL-DISPLAY-EVENT-HANDLER.
Fixed a problem I introduced in WAIT-FOR-EVENT where if the timeout wasn't an integer, we could pass in a non-integer as the number of timeout microseconds to select.
Changed SERVE-EVENT to not try to serve X events when the FD is in the FD handlers list. This prevents recursive entry into reading off of a display when BUFFER-INPUT-WAIT-DEFAULT calls WAIT-UNTIL-FD-USABLE.
Added declarations & used block compilation to reduce the amount of number consing and generic arithmetic. Ripped out the vestigial sigmask hackery in serve-event.
New file header with RCS header FILE-COMMENT.
Unconditionalized out some CLX stuff in SERVE-EVENT.
Picked up Bill's change of CASE to ECASE to suppress type warnings.
Make sure old-mask was actually filled in before trying to restore it.
Moved MIPS branch onto trunk; no merge necessary.
Moved defvar of *display-event-handlers* here so that it is defined even if clx-ext isn't loaded.
Initial revision
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Late last week, I planned on publishing another entry here. Alas, it never happens. Well, some bug held hostage of me, which had me fall sick and gave me a throat infection. Even though it's been close to a week, my voice hasn't fully recovered yet. It's cracked, but I sort of like it. Haha! Of course, I do hope it'll be normal again soon … I miss my voice.
Initially, I planned on sharing a bake with you, which was done several weeks back. I guess the mood has sneaked away. Haha! Oh, well! Let's just talk about what happened last Sunday evening instead before I forget about it.
It was one of those lazy Sundays on which all I wanted was to procrastinate and slack away. It was one of my least productive weekends, I should say. I didn't bake anything; however, I did cook up three dishes, and one of which was a last-minute and fairly "random" dish that I threw together.
My family has been very busy with the relocation work at our new house. Last Sunday was no exception. That left a weak Pei-Lin home. My mom gave me five half-thawed chicken legs and summoned me to whip a dish out of them for dinner – at about 3 in the afternoon, when my family's dinner usually kicks in between 7 and 8 in the evening. Do bear in mind that I absolutely have to have my food shots taken with natural lighting. So, that left me with a deadline, in which I had to concoct somethin' delectable with the chicken legs by 6 – before the sun set.
Like I said, the lazy bone had had me conquered that Sunday. What was worse, I was chatting away online with Wendy – when I was supposed to be beating my brains out in the kitchen. Haha! When 4 p.m. struck, I still had no clue as to what to cook with the chicken legs. Why? Most of the chicken dishes I've made so far required long hours of marination. And, it's my habit to have the chicken thawed overnight, in advance, so that I can work on the meat the soonest possible for the best results. I prefer planning things ahead of time. (See, that's why I say I'm my mom's opposite. Are you convinced by now?)
Naturally, I turned to Wendy for ideas. I can't really recall how the conversation went. She suggested making her pan-fried oyster sauce chicken (幹煎蠔油雞). Imagine a slightly panicked Pei-Lin: She didn't have much time left to flip through pages of recipes. But, her suggestion did prompt me to browse through the first page of the chicken recipes on her blog. I was skimming through only pictures because I was getting impatient!
Funny enough, coupled with the pictures of her wontons in chicken soup (雲吞雞湯), the picture of her braised chicken with ginger (薑燜雞) suddenly lit up the light bulb in me! Instantaneously, my mind traveled down the memory lane fast … to my college days in the States, when I'd fix meals almost every day.
This familiar picture seized me right on the spot:
|Simple home-cooked fare on a freezing wintery night in December 2008, when I was still studying in the States.
That was something I'd fix for myself out of laziness. A simple meal I'd tuck into on freezing wintery days: just some angel-hair spaghetti tossed in a Chinese-inspired gravy, which has sucked up all the flavors given out by the shiitake mushrooms (香菇) used during braising (燒). The pasta is also topped with dried bean curd skin (腐竹), ground pork, and sometimes, Jew's ear (黑木耳) and/or scallions. Of course, being a veggie lover myself, I have to take my noodles with some greens. In this case, it'd be blanched romaine lettuce (油麥). To make things more wholesome, I'd sometimes prepare fried egg to go with the meal too.
What makes me crave for this kind of dish every so often is the wonderfully flavorful gravy. I'm unsure of where my idea for such dish derived from. Perhaps, it was pure randomness that came out of my experience. No wonder some of the ingredients used in Wendy's dishes had served as prompters and reminders for me. Thank you, Wendy! Now that we know we share one commonality: We skim through pictures when we run out of ideas of what to cook. Haha!
(By the way, it was only till later that I realized Wendy has another similar dish called chicken with Chinese mushrooms [冬菇木耳雞]. Pure coincidence! Haha! But hey, great minds think alike! I'd reckon this is a rather common dish among the Chinese households in Malaysia, eh? I'm not sure about the Chinese in other regions across the world. Do enlighten me if you know anything about the dish. Thanks!)
In the end, I decided to incorporate that gravy idea to the chicken legs, using what we usually have on hands to whip up a dish. So, that left me with no dried bean curd sticks and scallions. No pork, too, because I was supposed to use up the chicken legs. (Duh!) And since I didn't have the chicken legs chopped up, I made slits across the chicken legs to ensure thorough cooking of the meat. The toughest part was to recall how I prepared the dish because I didn't really have a recipe for that in the first place! Typical of Chinese cooking, I did everything through eyeballing and estimations.
Tender chicken braised in amazingly flavorful gravy that's enlivened by the earthy scent of shiitake mushrooms, and jazzed up with the simple touch of staple seasonings and spices in East Asian cooking. The inclusion of Jew's ear gives the dish a rather interesting texture: somewhat soft and yet, crisp to chew on.
* You can choose to reserve the water used for submerging the mushrooms in for use in step #7. If it winds up in insufficiency, just make up the rest with more water and/or chicken stock. *
* You can utilize the water used for submerging the mushrooms in (as described above) in step #7. If it is shy from 2 cups, just make up the rest with more water and/or chicken stock. *
A few drops of dark soy sauce 老抽
* Dark soy sauce is used to "darken" up the gravy slightly. *
- Wash to clean the (chicken) drumsticks, then have them drained well to remove excess water. To each drumstick, cut some slits across to ensure thorough cooking of the meat later on.
- Combine the drumsticks and (A) together, then mix in the 1-1/2 Tbsp cooking oil to coat the drumsticks well; leave aside to marinate for 1~2 hours.
* Mixing in the cooking oil lastly locks up the flavors of the ingredients during marination. If you combine the oil together with the rest of the ingredients, things won't harmonize well as oil repels water. I picked up this trick LONG ago, can't remember when. *
* Obviously, I marinated mine for 1 hour due to the lack of time. *
- Over high heat, heat up enough cooking oil for frying the drumsticks in a big wok. To know whether the oil is hot enough, simply submerge part of a bamboo chopstick in the hot oil. If you can see tiny "bubbles" around the chopstick that keep "swimming" upward (imagine looking into a glass of fizzy drink), the oil is hot enough for use to fry the chicken.
- Drain the drumsticks to get rid of as much moisture (from the marinade) as you can, then fry them in the hot oil -- turning them halfway through and later, every now and then to prevent burning -- till they look golden brown on the outside. The inside will remain half cooked, though. Beware as the oil will splatter like crazy since there's still some moisture in and on the chicken meat, especially from the marinade. (NOTE: This is not deep-frying. In Chinese, I call this "半煎炸," which literally means "to pan-fry partially and to deep-fry partially at the same time." If you may, I shall call this "to shallow-fry.") Now, dish up the half-cooked chicken and set aside.
- Scoop out excess cooking oil from frying the chicken, reserving only 3 Tbsp in the same wok. Over high heat, heat the reserved oil till its smoking hot. Throw in the ginger to stir-fry first, then followed by the garlic, till they are aromatic. The sequence is as such because the ginger is julienned into somewhat larger sizes when compared to the minced garlic; hence, less chances of overburning both the ingredients over extremely high heat during stir-frying.
- Now, stir in the mushrooms and stir-fry briefly till aromatic. Then, mix in the Jew's ear and stir-fry to cook the edible fungus for a bit. And as you stir-fry, gradually stir in some water, 1 Tbsp at a time, from the side of the wok, to the mixture within. This is to create steam in the wok, which helps to cook the fungi better. Don't overdo this step!
- Dump the half-cooked chicken and (B) to the mixture in the wok, then stir slightly just to combine things well; bring the mixture to a boil. Once boiling, reduce the heat to low and cover the wok to let the mixture simmer for 15~20 minutes, till the liquid within has reduced by half.
- Season the mixture in the wok with (C). Now, turn the heat up to high and bring the mixture to boil again. Mix (D) together to get a slurry, and gradually stir it in to the wok -- gently stirring the mixture within the wok gently at the same time, too, to blend well. Once the liquid has thickened into a gravy, let it cook for another 1 minute.
- Turn off the heat. Dish up and serve immediately with bowls of piping-hot steamed rice. My dad ate his with congee.


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linuxptp is an implementation of the Precision Time Protocol (PTP) according to IEEE standard 1588 for Linux. The dual design goals are to provide a robust implementation of the standard and to use the most relevant and modern Application Programming Interfaces (API) offered by the Linux kernel. Supporting legacy APIs and other platforms is not a goal.
hexter is a software synthesizer that models the sound generation of a Yamaha DX7 synthesizer. It can easily load most DX7 patch bank files, edit those patches via a built-in editor or MIDI sys-ex messages, and recreate the sound of the DX7 with greater accuracy than any previous open source emulation (that the author is aware of). It operates as a plugin for the DSSI Soft Synth Interface.
SIMPLE-MTPFS (Simple Media Transfer Protocol FileSystem) is a file system for Linux (and other operating systems with a FUSE implementation, such as Mac OS X or FreeBSD) capable of operating on files on MTP devices attached via USB to local machine. It allows the end user to seamlessly interact with MTP device files.
The Blender-Mathutils module originated from Blender, where it has been used for some years in production as a utility module for use in areas including animation, games, and mesh manipulation. This differs from 'numpy' in that it is computer graphics focused, combining Matrix and Vector types with rotation classes, which is very useful for use with animation or anywhere Euler and Quaternion values are frequently used. This project is mainly a build system around the actively maintained mathutils code in Blender to allow non-Blender related projects to make use of it. A link to the Blender repository is used so that the source never gets out of sync.
UserAgent Theme Switcher is a simple plugin that lets you change the theme to be displayed according to the detected browser. It checks from a predefined list useragent so that the user can at will change the theme shown for that browser. For example, a user can configure a special theme for mobile phones that is lighter and thus adapted to these devices. It is ideal for displaying themes ready for Opera Mobile, Internet Explorer Mobile, iPhone, Android, etc.
A lightweight server suite for LANs.
A Mod_Perl HTTP Authentication module using salted SHA2.


text:
April 21, 2013
After an alleged rape and abduction last week at the University Place apartments, CBS19 heard from a roommate of the alleged victim who says she does not feel safe there and is trying to get out of her lease.
Jessica Fletcher says she just wants her apartment to feel like a home.
"When somebody bangs on my door, I'm not scared to death. I'm not looking out of the peep hole to see if it's a cop. You know, make sure I don't walk into a situation like I did on Monday," 25-year-old Fletcher said.
She came back to her apartment last Monday morning after a weekend at home. She found out later that day that police arrested Henry Jasper of Louisa for allegedly raping and abducting her roommate.
She says she came back to her apartment with caution tape on the door and her room, which was clearly searched through.
"I'm not safe, because I wasn't notified. I feel like one phone call could have changed a lot of issues that we're having now," she said.
The management of the complex was not helpful in letting her know the details of what exactly happened or even just letting her know that police might have been in her room to look for evidence. On Monday, she said to herself, 'I have to get out of here."
"Honestly, I'm scared to come here at night. I have a criminal justice degree and I'm scared to be here," Fletcher said. "I know things happen everywhere. It's a college town, something is bound to happen but the security level here, is none."
As she looks for another apartment and continues working full-time, she has some advice for others who are apartment shopping.
"Walk around by yourself, see how you feel when you're walking around by yourself so you don't end up in the same situation I am. And you can't get out of it."
CBS19 reached out to American Campus, which owns University Place, to see if they have a comment or any plans to heighten security or make some changes, but we have not received any response.
The comments sections of Newsplex.com are designed for thoughtful, intelligent conversation and debate. We want to hear from our viewers, but we only ask that you use your best judgment. E-mail is required, but will not be displayed with comment.
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The hotel offers a complimentary breakfast, high-speed Internet, and free parking .
The elegantly furnished guestrooms, each with a bathroom is airy, sunlit, and appealing . The guestroom balconies and the expansive communal veranda face the luscious valley of Fond Bay and the secluded private beach, which is accessible .
|Check-in Policy
|Check-out Policy
|# Of Rooms
|# Of Floors
Calabash Cove Resort And Spa
.Saint Lucia, Saint Lucia Hotels & Resorts
The Calabash Cove Resort and Spa, tucked into the hillside of the sheltered Bonaire Bay- sloping gently towards the turquoise waters edge of the Caribbean ...
US $370 Per Night
Cap Maison Resort And Spa
.Saint Lucia, Saint Lucia Hotels & Resorts
Maximising its incomparable position with its sandy secluded beach below, Cap Maison offers a private retreat in spacious suites, many with private roof ...
US $405 Per Night
Cotton Bay Village
.Saint Lucia, Saint Lucia Hotels & Resorts
Cotton Bay Village is located on the North East coast of St. Lucia, 11 miles from the capital city - Castries and George F L Charles airport (also known ...
US $288 Per Night
Sandals Grande St. Lucia Spa & Beach Resort
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The beachside, adults-only, all-inclusive Sandals Grande St. Lucian Spa is approximately 50 miles from the Hewanorra International Airport. ...
US $1,044 Per Night
Bay Gardens Beach Resort
.Saint Lucia, Saint Lucia Hotels & Resorts
The Bay Gardens Beach Resort is a Caribbean-French-style hotel on Reduit Beach, a mile from Rodney Bay and Pigeon Island National Historic Park. ...
US $171 Per Night
Morgan Bay Resort All Inclusive
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Located on 22 tropical acres, this all-inclusive resort is set on a backdrop of palm trees and a stretch of black coral sand beach. Located in the Gros ...
US $194 Per Night
Bay Gardens Hotel
.Saint Lucia, Saint Lucia Hotels & Resorts
Bay Gardens Hotel is a 70 room hotel overlooking Saint Lucia's premiere tourist area of Rodney Bay. ...
US $77 Per Night
Charlery's Inn
.Saint Lucia, Saint Lucia Youth Hostels
Charlery's Inn is located in Vieux Fort, St. Lucia. Transportation is available to any part of St. Luci...
US $28 Per Night
Italian Guesthouse
.Saint Lucia, Saint Lucia Youth Hostels
Italian Guesthouse is built in wood and vulcanic stone as a typical colonial house....
US $28 Per Night
Tropical Breeze Guesthouse/apartments
.Saint Lucia, Saint Lucia Youth Hostels
Tropical Breeze is ideal for the budget minded traveller who wants to experience the true warm St. Lucian hospitality......
US $35 Per Night
Fond Doux Holiday Plantation
Soufriere, Saint Lucia Hotels & Resorts
Where luxury conspires with nature to both relax and thrill, plantation cottages nestled throughout the estate, distinguished as the oldest working plantation in the caribbean, sumptuous cuisine from our world class restaurant, 3 swimming pools....
Starting at US $200 Per Night
Bay Gardens Beach Resort & Spa - Family Fun
Rodney Bay, Saint Lucia Hotels & Resorts
Your Window to Paradise.Bay Gardens Beach Resort & Spa is a 4-Star resort ensuring the ultimate Caribbean holiday experience.A beautiful resort on the famous Reduit Beach, we are right in the heart of St. Lucia's entertainment district of Rodney Bay....
Starting at US $144 Per Night/Room
Incredible views at Apartment Espoir
Castries, Saint Lucia Bed & Breakfasts
Apartment Espoir, a unique experience, phantastic view overlooking the Caribbean Sea, lush garden with lovely swimming pool, warm friendly athmosphaere, beautiful palm fringed sandy beach, English & German speaking, great tours, home away from home....
Rates from US $78 Per Night
Four Springs Villa
Castries, Saint Lucia Vacation Rentals
For a truly romantic, relaxing, sporting, fun family, leisure or business get away. Escape to the breath taking tranquility of Four Springs Villa, conveniently located in Rodney Bay/Bonne Terre basin - the nucleus of Tourism activity on the island....
Starting at US $119 Per Night
Villa Capri........a little heaven on earth
Castries, Saint Lucia Vacation Rentals
Perched on a hillside overlooking the azure waters of the Caribbean and framed by lush tropical gardens is this large private home away from home - Villa Capri, Cap Estate, St. Lucia. Formerly an Embassy, accommodation in this beautiful villa is c...
US $1,350 Per Group
St.Lucia's Romantic Honeymoon Adventure Hideaway
Soufriere, Saint Lucia Hotels & Resorts
Seeking a tranquil escape, romantic hideaway or adventure spot? All of this, and more, can be found at St. Lucia's Anse Chastanet Resort . Set in 600 acres with 2 beaches and coral reefs offshore, visit one of the Caribbean's most scenic locations...
Starting at US $330 Per Night/Room
Affordable villas
Castries, Saint Lucia Vacation Rentals
Luxurious,yet affordable,beautifully designed accommodation in St.Lucia. The St.Lucia villas and studios are self catering with modern facilities. Some villas come with fantastic views and pools, book your paradise st.Lucia villa today!...
US $150 Per Night
Discover Soufriere St Lucia
Soufriere, Saint Lucia Sight-Seeing Tours
Nestled in the south west of the beautiful Island of Saint Lucia is Soufriere. Soufriere is considered the Gem of Saint Lucia. Soufriere boasts a fusion of sandy beaches, a natural harbour, coral reefs, rainforests, the Diamond water falls,etc...
US $35 Per Trip
Budget Getaway
Soufriere, Saint Lucia Bed & Breakfasts
The hotel is nestled within an eclectic synergy of cultural heritage and pristine environmental collages know as Soufriere, branded as the gem of St. Lucia.As we grew in the knowledge of you, our valued clientele, our design scheme was tailored to ma...
Starting at US $69 Per Night
Anse-la-Raye, Saint Lucia Vacation Rentals
Rising dramatically out of the azure Caribbean waters, St Lucia commands your attention. Sometimes unfairly thought of as only a honeymoon destination, this island of mountains and rainforests has so much more to offer the sophisticated traveler....
Starting at US $150 Per Night/Room
|Link Code


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Avery® Note Cards 5315, 4-1/4" x 5-1/2", White, Matte, Box of 60Product Number: 5315
Here's a tip to remember when you're planning your next event: Give your guests a visual reminder with these Note Cards. They invite with irresistible text and graphics, courtesy of free templates from avery.com. Instead of feeding individual sheets into your laser printer, just fill the paper tray and print. Special scoring for crisp folds, ultrafine perforations for clean tears and included matching envelopesit doesn't get more convenient than this. It's a smart way to put a special occasion at the forefront of everyone's thoughts.
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If you haven't given this a spin because somebody mentioned a synthesizer, you are missing out. Sun is the ninth studio album from Cat Power, and for fans it has been a long six years since The Greatest, her last album of original work. Sun is definitely unique musically, but it is still every bit Cat Power. In many ways it feels lighter, but doesn't lack any of the depth fans have come to expect. More than anything it is one of those albums that will sneak up on you, so you have to give it the chance.
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Ethernet switching fabric has come to prominence because of the shift towards server virtualization, virtual machine mobility, and cloud computing. It is perfect for large service providers, carriers, and enterprises.
Continue on to this white paper to learn how to avoid vendor lock-in to allow for a migration path to fabric-based architecture as well as:
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can't be beat
By none
from ct.
I have bought many framed pictures from AllPosters and have never been disappointed. The old slogan "you get what you pay for" is not true with AllPosters, you get more than what you paid for with these guys.
Bottom Line Yes, I would recommend this to a friend
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Love this!!!
By Leahanne1
from Manchester, England
Looks amazing in a vintage gilt frame on a dark blue wall! Really happy with the product! Thank you :-)
Perfectly Perfect
By TK
from Houston
The product came quickly and in perfect condition.
Great Print - But her hair was Red!
By Wallhanger
from San Antonio, Texas
This print came in 2 different sizes and was displayed in two different areas on AllPosters site. It did not make a huge difference to me, but to others it might - The hair on the leading lady is RED on both prints... It is a fun great print - Great for a person who is into biking... Just be sure you want red hair. A fun Bathroom print!
Great classic poster
By Quispamsis
from Quspamsis New Brunswick, Canada
Great piece of art ... cycling yes ..but a classic piece all around
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Thursday, April 24, 2014
By SUSAN McMILLAN Kennebec Journal
State education officials and Gov. Paul LePage wanted a new A-F rating system of Maine public schools to spur change and improvement, but local school leaders say its influence so far has been small or nonexistent because it lacks funding, rewards, penalties and significant assistance.
Heather Perry is superintendent of Unity-based Regional School Unit 3, which had several schools with low grades. "We already had plans in place to improve those achievement results, and we're not deviating from those plans," she said.
David Leaming/Morning Sentinel
School leaders say the controversial report cards didn't tell them anything they didn't already know and that they've received little help from the state since the grades were released May 1. Legislation that was supposed to expand school improvement efforts failed in the spring.
As Maine schools prepare to reopen to students this week and next, many will continue with plans they'd already made to try to improve student achievement.
At several schools, the grades aren't a factor at all in those plans.
"We feel very strongly that we already knew our weaknesses; the grades were not news to us," said Heather Perry, superintendent of Unity-based Regional School Unit 3, which had several schools with low grades. "We already had plans in place to improve those achievement results, and we're not deviating from those plans. The grades really didn't do anything other than distract parents and others politically that this was some huge change in the system, when it wasn't."
The state's A-F report cards for schools are supposed to get the public more involved in education and direct support for school improvement to the places where it's needed most. But there are no practical consequences of the grading system, and some school officials, parents and real estate agents say it also hasn't started the sorts of conversations about education that were intended.
Marcia Buker Elementary in Richmond received a C, and parent-teacher group president Samantha Johnston said people there talked about the grading system not accurately reflecting the school and state cuts to education funding.
"As far as getting a conversation started, it definitely did that, it definitely got people talking, but nothing with any sort of positive connotation," Johnston said. "Here's the problem, but what's the solution?"
The Department of Education has called and met with officials at schools that received a D or an F, and department officials believe the grades have created a new urgency around school improvement among school boards, administrators and educators.
"I'm encouraged by the calls we've gotten and the change in attention to the data," Chief Academic Officer Rachelle Tome said. "I think we're going to see some exciting things happen this year, I really do."
This year, Biddeford Middle School is adding a block of time for customized instruction and enrichment -- something Principal Charles Lomonte said the school probably would have done anyway, but the D grade and data gave it an extra push because they confirmed problems with the progress of underperforming students.
"It helped us ask the right questions," he said. "I think time will tell whether the process works."
Statewide, the most common grade was a C. Among elementary and middle schools, there were 42 A's, 52 B's, 215 C's, 53 D's and 49 F's. There were 40 A-rated high schools, 22 B's, 66 C's, 15 D's and 18 F's.
At least two studies of Florida's A-F grading system, which was a model for Maine's, have shown that staff at F schools responded by making changes that improved student performance. Stigma is a consequence for low-rated schools, the reports say, but what schools really responded to was a provision that gave school choice to students at schools with repeated F grades.
There's nothing like that in Maine's grading system. A low grade does not create any new requirements for a school, nor for the Department of Education in support of a low-rated school.
A week after unveiling the A-F system, LePage's administration submitted a bill, L.D. 1510, to provide assistance to struggling schools and to revoke a school's approval and give its students school choice if the school failed to adopt or follow an improvement plan.
The bill, which was rejected by the Education and Cultural Affairs Committee along party lines, did not specify how schools would be identified as needing improvement. Opponents worried that the A-F grades would be a factor.
The Legislature also removed $3 million that LePage included in his proposed two-year budget for an Office of School Accountability within the Department of Education.
"There was this line-item reference to the accountability office, and there was no explanation forthcoming as to what that actually meant, how the accountability office was going to work, how it was going to be staffed, what the money was going to be used for," said Sen. Rebecca Millett, D-South Portland, the education committee's Senate chairwoman. "Based on that, we did not feel comfortable approving $3 million."
Department of Education spokeswoman Samantha Warren said it's understandable that legislators wanted more information, and the department has spent the summer gathering feedback from schools about how to support school improvement.
"We didn't make the case as well as we could," Warren said. "And frankly, we couldn't make the case because we didn't have responses from schools about what they needed."
Both L.D. 1510 and the accountability office were part of an attempt to expand school improvement efforts beyond the federal initiatives that have been in place since passage of the No Child Left Behind Act in 2001.
Under that law, and the waiver Maine recently received from some of its provisions, standardized test results and progress are reported for all schools, but only Title I schools are eligible for federal assistance or subject to consequences if they fail to meet targets.
About 65 percent of Maine schools, mostly at the elementary and middle school levels, are part of Title I, which provides additional federal support to schools with significant numbers of low-income students.
All Maine schools would have been eligible for help from the Office of School Accountability.
Warren said they would have used the money to hire staff to help schools develop improvement plans, offer instructional training and coaching, provide grants to schools and districts and bring in another person to help schools analyze data to identify problems and solutions.
"Without that funding, we still intend to be a statewide support system to schools to complement the statewide accountability system, but we'll just need to do so with existing resources," Warren wrote in an email.
With less funding available, the department is focusing on schools that received a D or an F, also referred to as underperforming schools.
Near the end of last school year, the department started sending staff members to interview administrators at underperforming schools about their existing improvement initiatives, professional development happening this summer, the schools' needs and what the Department of Education could do to help.
In interviews, some school administrators were critical of the grading system because it lacks assistance.
Some asked for things that could be expensive, like regional training sessions, department analysis of data to be provided to school staff, and more funding for public schools in general.
The most common requests, though, were for information. That would be relatively inexpensive and fits the department's function, as described by Warren, as a connector and facilitator. Administrators asked for the department to identify best practices supported by research and to help them find and communicate with demographically similar schools that are having success.
"They're asking us to let them know what schools are working on, what projects, and which are being successful so that they can collaborate," said George Tucker, a school improvement specialist at the state Education Department. "Maybe we haven't asked that before, but we haven't really heard that before."
The Department of Education ran a series of four webinars in June, with topics including the characteristics of effective schools and the practices of low-income but high-performing schools. There were supposed to be more webinars at the end of the summer, but none have been announced.
The Department of Education is not able to access data about how many people have watched the school improvement webinars or used the Maine Education Data Warehouse, Warren said, although the data warehouse website did crash from being overloaded in the first two days after the report cards were released.
Tome said feedback from the administrator interviews will be used to choose topics for future webinars. Department staff are trying to dig into data and collaborate more across teams, just as they're advising local school leaders to do.
Money helps, department officials said, but so can focused planning or careful analysis of data to identify the root causes of low achievement.
"Lots of schools know what they need to do next, but there are barriers," Tucker said. "Some of them are simply financial, to getting those things done in a timely way. And others are a little more struggling to try to do 100 things at once, and they're just a little overwhelmed by all the things that they'd like to do rather than having a comprehensive, long-term plan for improvement."
There was immediate resistance to the A-F system -- some educators said it unfairly stigmatizes schools in poorer communities -- but Warren said even the mostly critical letters that administrators sent to parents shortly after the report cards were released showed new focus and urgency about improvement.
"The last paragraph would say, 'But they're right, and we know we've needed to change this, and we're going to change this,"' Warren said. "They're calling us to say, 'How can we change this?"'
Tome "has been screaming, jumping up and down on her soapbox for a decade, saying look at your darn data, and now they're looking," she said.
Warren said the department receives calls every day from school leaders seeking help with data.
Not all school districts have engaged with the Department of Education's follow-up to the report cards.
Administrators in RSU 54, where Skowhegan Area High School received a D, declined an interview with department staff.
Principal Rick Wilson said the meeting would have taken four or five hours, and district officials already know why the school got the grade it did. Standardized test scores and the graduation rate would have earned the school a C through the report card's formula, but they were docked a letter grade for having 94 percent test participation, short of the 95 percent requirement.
Given all that school staff already do to get students to take the Maine High School Assessment, and the department's inability to do anything about it, Wilson said the meeting would not have been a good use of time.
Wilson said he's not sure what the Department of Education could do to help his staff with instruction, given that they face a financial squeeze just like local school districts.
"Their staff is so small and the needs so great, and they're stretched so thin, I think they don't have the capabilities to get in and do the work that needs to get done," he said.
Tome said that beyond the participation issue, there are many other projects happening in schools this year to improve education. Now, they're looking for feedback about what people need, she said.
Tome said department staff are compiling information from the first round of interviews and will try again to meet with leaders at the underperforming schools that did not participate, whether by choice or because of missed connections.
Wilson noted that Skowhegan Area High School was studied last year by University of Southern Maine researchers as an improving school, with potential lessons for other schools.
He's confident that future report cards will soon show the impact of new initiatives, like a new policy last year that students won't be allowed to graduate unless they can write and do math at least at the level required by Maine's community colleges. The district is offering targeted support to students at risk of not meeting those standards, starting in seventh grade.
Principal Josh McNaughton of Whitefield Elementary, which received an F, also has not talked with Department of Education staff since the report cards were released. He said someone from the department called, and he tried calling back twice, but nothing was ever arranged.
Based on Department of Education officials' statements when releasing the report cards, McNaughton thought the state might offer more professional development for teachers or provide staff to work with underperforming students.
He wasn't counting on additional support from the state, but is disappointed that it hasn't come through.
"I'm really disappointed that the state publicly said they would provide assistance to our schools, and it hasn't happened yet," he said.
Lomonte said the federal money, professional development and guidance that were part of the No Child Left Behind improvement process were hugely helpful to Biddeford Middle School, and replicating some of that on the state level would be more helpful than handing out letter grades.
Gardiner Area High School in RSU 11 was in a similar situation to Skowhegan, having received a D because participation on the 2012 Maine High School Assessment was 94.5 percent. Principal Chad Kempton said he expressed his frustration about the participation penalty to a Department of Education representative.
"I said, 'Give me one more student and we're a mid-C school, and we wouldn't be having the conversation,"' Kempton said. "We're really not an underperforming school."
Kempton said one thing that would help his school improve is a full review by the Portland-based Great Schools Partnership. School staff will start working with the partnership's best practices tool kit, which is available online for free, but there's no money in the budget to work with the partnership on site, which can cost $25,000 or more.
Kempton said he would welcome financial support from the state to pay for that, but he doesn't know what the department's capacity is to help underperforming schools.
Some school leaders said the department could help by publicly acknowledging and encouraging the hard work that educators are already doing.
Outgoing Education Commissioner Stephen Bowen has tried to focus on positives during his "promising practices tour," during which he's visited several schools, including some low-rated ones, that are having success with programs that could be repeated elsewhere.
Kim Silsby, principal of Cony High and Junior High schools in Augusta, said she'd like the department to focus more on highlighting success, sharing best practices and providing professional development opportunities.
"It definitely seems like there's a tenor of, that public education isn't doing what it needs to do at this time," Silsby said. "We have so many successes that are not focused on. I think that we need our Department of Education to celebrate the successes of every school in our state. And so I think by giving schools grades based on a limited view of what's going on in those schools, it's not helpful."
Juliana Richard, principal in Bingham-based RSU 83, which includes F-rated Upper Kennebec Valley High School, said she appreciated that the person who came to interview administrators was familiar with the school's challenges from his previous work with the district through the No Child Left Behind accountability system.
"The good thing, I think, that came away was the fact that we got a chance to speak with the federal coaches that were already in place," Richard said. "It was a trusting relationship, not just someone coming in after reading the newspaper."
Susan McMillan can be contacted at 621-5645 or at:


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It's cold. This is hot. Get your seats now.
This winter at the Wex, get ready for the culmination of Via Brasil—the Wexner Center's multiyear initiative focusing on the vibrant culture of Brazil. Against the backdrop of our Cruzamentos: Contemporary Art in Brazil exhibition, you'll see contemporary dance direct from the favelas with Companhia Urbana de Dança…master percussionist Cyro Baptista's exotic jazz…Brazilian hip-hop sensation Criolo…an expansive and never-before-assembled Cruzamentos: Contemporary Brazilian Documentary series. But it's not all Brazil…new work by cellist Erik Friedlander with photographer Mitch Epstein…the return of our Off The Grid party…a retrospective of newly restored films by controversial Italian director Pier Paolo Pasolini…newly commissioned work by Wex favorite Young Jean Lee…an evening of electronic music and visuals with Oneohtrix Point Never…and, later this spring, an exhibition from comics master Daniel Clowes.
Member presale runs December 1–11.
(Public ticket sales begin December 12.)
Members get first choice.
Members can choose from the best selection of seats and tickets. Plus you'll save with ticket discounts and free gallery admission every day. Not a member? Join or renew now, and buy tickets before the general public at tickets.wexarts.org.


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Welcome to Grand Cafe
The Grand Cafe serves up a unique blend of contemporary French panache and freewheeling Bay Area spirit. Located in the heart of San Francisco's Theater District, we feature lively brasserie-style dining in a beautifully restored Art Deco dining room—one of the few remaining ballrooms that survived the earthquake of 1906.
We are a hometown destination for hungry Union Square shoppers during the day and theatergoers at night. And, of course, people from around the world visit us for an authentic San Francisco experience, from our locally-sourced ingredients to our opulent environment.
France of today meets San Francisco's gilded past. Swing by and experience the best of both worlds.
We have refreshed our brunch program and added delicious cocktails to the menu!
We have created a number of dishes celebrating unique; local flavors and new takes on some of favorite classics.
Join us at Grand Cafe to enjoy a delicious brunch and refreshing daytime cocktails. The menu features numerous options, including a Black Kale Salad, Pain de Mie French Toast, House-Cured Corn Beef Benedict and much more! And to sip you should try one of Kristin's great cocktails!