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This KML layer includes key information on the natural and mixed World Heritage sites that were inscribed on the UNESCO World Heritage List as of 7 August 2012. The information comes from the latest version of the World Database on Protected Areas (WDPA).Resource Type: Spatial Data / Maps
The Protected Areas Thematic Network brings together the main governmental and non-governmental organisations working on PA data management in the region in order to promote the more effective sharing of information on protected areas within and between the countries of the Americas Hemisphere, building on and contributing to existing global experience in this area through close collaboration with the IUCN World Commission on Protected Areas and the UNEP World Conservation Monitoring Centre.Resource Type: Tools / Applications
Protected Planet is a new initiative to showcase the world's protected areas and is the most complete global dataset on terrestrial and marine protected areas. The initiative puts digital information about national parks and protected areas at the fingertips of global internet users, with the 'citizen science' approach enabling anyone to edit and contribute to protected areas information.Resource Type: Spatial Data / Maps
The World Database on Protected Areas (WDPA) is the most comprehensive global spatial dataset on terrestrial and marine protected areas. Protected areas are internationally recognised as major tools in conserving species and ecosystems, and up to date information on protected areas is essential to fully enable conservation and development activities.Resource Type: Spatial Data / Maps
IBAT for business is an innovative tool designed to facilitate access to accurate and up-to-date biodiversity information to support critical business decisions. The tool is the result of a ground-breaking conservation partnership among BirdLife International, Conservation International (CI), International Union for Conservation of Nature (IUCN) and United Nations Environment Programme World Conservation Monitoring Centre (UNEP-WCMC). Data are presented in spatial and tabular formats, and with simple mapping functionality. IBAT links to more detailed information and includes on-the-fly reports and outputs to support specific user needs.Resource Type: Tools / Applications
Datasets Available from UNEP-WCMC: Excluding WDPA
Access to UNEP-WCMC datasets is provided on the understanding that you read and consent to be bound by the Terms and Conditions attached. For the purposes of this Agreement the "Data" comprise any of the spatial data and associated attribute data downloadable from the UNEP-WCMC website, excluding the World Database on Protected Areas.
Based on the Wilderness Index developed by the Australian Heritage Commission (R. Lesslie, in litt., 30 May 1998). The wilderness value of any given point is essentially a measure of remoteness from human influence and is assessed on the basis of: remoteness from settlement (settled land or points of permanent occupation), from access (constructed vehicle access routes), and apparent naturalness (remoteness from permanent manmade structures) (Lesslie and Maslen, 1995). The analysis is carried out on a grid, using data from the Digital Chart of the World (DCW), and remoteness is measured as a distance from each grid point to the nearest feature of each class within a given radius (generally 30 km). Wilderness value is the sum of standardised values for each indicator class.Resource Type: Spatial Data / Maps
The Global Study into management effectiveness evaluation was conducted between late 2005 and 2007. In cooperation with many people across the world, we aimed to strengthen the management of protected areas by compiling the existing work on management effectiveness evaluation, reviewing methodologies, finding patterns and common themes in evaluation results, and investigating the most important factors leading to effective management. The project was supported by WWF International, the Nature Conservancy and the University of Queensland, and worked under the auspices of IUCN World Commission on Protected Areas.Resource Type: Tools / Applications
This JNCC-commissioned report highlights biodiversity impacts of indirect land use change caused by biofuel production. Increased demand for biofuels to achieve renewable energy targets is putting pressure on biodiversity worldwide. The research highlights a new and so far little understood threat: the impact of indirect land use change on biodiversity.Resource Type: Tools / Applications
How do bioenergy policies relate to the REDD+ mechanism, is the subject of this new Bioenergy Issue Paper jointly authored by UNEP and UNEP-WCMC.
The potential contribution of bioenergy in reducing global emissions of greenhouse gases has been widely debated, both in terms of climate change mitigation potential and potential risk of increases in greenhouse gas emissions resulting from land use change. This has raised the question of how bioenergy policies relate to the REDD+ mechanism developed under the UNFCCC. This issue paper examines the complexity of this relationship and stresses the importance of ensuring policy coherence across the relevant sectors.
For a look at the UNEP Issue Paper Series, please visit:
This publication presents the results of an analysis on the economic impact and the potential of five of goods and services provisioned by conservation units for the Brazilian economy and society: forest products, public use, carbon, water and sharing of tax revenue.Resource Type: Tools / Applications
©2014 UNEP All rights reserved


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Post bankruptcy, Tribune Co. plans to sell off newspapers and TV stations
The Tribune Co. officially emerged from bankruptcy Monday with a new board including former Yahoo exec Ross Levinsohn and former Disney exec Peter Murphy. The company plans to sell off its 23 television stations, eight daily newspapers and stakes in websites like CareerBuilder.com. Read more »

subset: commoncrawl


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Alojamento Baixo Custo Europa Itália Piano di Sorrento
we were back in Piano di Sorrento, however, the skies had cleared, and the temperatures had dropped ...
Posted in The Millers Do Italy by elefantstn
The Amalfi Coast, Italy: Day Three
down time. ] That evening we decided to drive back to the little town of Piano di Sorrento to do ...
Posted in . by vicki_h
Genoa/Genova Part 1 of 3
collaboratively by Renzo Piano of the Renzo Piano Building Workshop, and by Peter Chermayeff leading a design team ...
Posted in Italy 2010 by AMarcynuk
O que é mais importante para si?Preço Popularidade


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658 9th Ave, New York, NY | Directions 1003640.760779 -73.990583
Daily 12pm-12am
Neighborhoods: Clinton, Midtown
Mediocre Thai Restaurant – I wish I could say good things about Yum Yum 3 but I can't. The service was friendly and unfortunately, that is probably the only good quality about this Thai joint.
We went on a Saturday night and they have a great dinner special for a fix price. it has soup, salad, entree and dessert. I thought that was a good deal but man they were really plain.
I got the tum yum soup with shrimp but it was watered down with few shrimp inside. My entree was spicy basil with sauteed vegetable. It was not really spicy as I wanted and the flavor was just alright. Now the dessert was more like a joke. It is called "Lychee Ice" but it is like pouring some canned lychee over ice and call it a dessert.
I will not return.
Food ok, drink sucked – When you walk in you smell a strong fishy smell. That was a turn off, but I stayed anyway. I ordered an $8 drink and asked for Kettle One Vodka. They don't carry top shelf, only house. So I asked them to put 'extra' vodka in. The drink was small and almost no alcohol.
I ordered spicy scallops and shrimps. That was ok, tasty, not too spicy and nice portion. $16.
Service was friendly and quick.
small portions, dry noodles, screwed up order 2x – This restaurant came recommended to the people I was dining with. We were 5 w/ drinks coming regularly. They have a special where if you order a Martini you get a free appetizer, how awesome! Well yes but you'll still need a regular app since you only get a mini version but it's free so why not. Now we placed out orders for the apps since we all got martinis. It ended there, dinner came after ordering 2x and then after inquiring about the app's they lost the order and had to retake it. I had a regular pad thai and the noodles were so dry, that despite my appetite and small serving, I couldn't finish it. The the deserts came...nothing special. All in all, the martinis were yummy (got a chochlatini) and the bartender was good but I won't be coming back for food.
What A Rip Off – Talk about portions! We thought they were serving child size portions here. Imagine getting two shrimp for $5.95? You do the math because it did not add up to us. The iced Thai teas were also smaller than we are used to. Pam Real Thai Encore at 402 W. 47th street has much larger and better Thai ice tea. The biggest joke was the Mango with sticky rice. You had to laugh at what they call a portion here. Two slices of mango? Ridiculous. Place was a real rip off and servicr was surly. No one speaks English either so one cannot even convey your displeasure in a way that it is really understood.
Great deal on prix fixe menu – My friends and I were searching for a place to eat after a Saturday evening movie. We stopped here as it was a corner restaurant. The place is very very small. I always browse thru the entire menu at a restaurant I visit the first time. They have a good selection of choices. When I saw all the items listed under the prix fixe menu, I couldn't believe it and had to ask to make sure. Yes, you do get all 5 courses: appetizer, soup, salad, main dish, and dessert. So we all ordered from the prix fixe menu. The food was excellent. I was so full by the time dessert came. I left this place happy and a few pounds heavier. :-)
Good Food, Mediocre Service – Just went last night, having read all the previous reviews first. I agree, the food is great, very reasonable prices! I did the prix fixe, more than enough food for me at $14. Service wasn't great or terrible. Seated right away, menus, drinks, orders pronto. But after that, it was like they forgot we were there. Had to ask for a drink we ordered but they never brought out, had to ask for more water, had to ask for the check. Overall though, a great experience, planning on going again.
best thai food – best Thai restaurant in New York, This is my first time here, very kind of service .,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
Thank you for taking care of my group. lee_lee
good green curry, but service leaves you wanting more – literally, I wanted more... water. I kept trying to make eye contact with the waitress, who looked beyond bored, and I finally had to raise a finger and call her over to get my water glass filled. There were two servers and only TWO tables in the restaurant that had customers (my table being one of them), and they never checked back to see if we needed anything else. The green curry was good, and my friend's pad thai was subtle and not overbearing, which I liked. The mango with sticky rice we had for dessert was not that great though. I go to Thai restaurants just to eat that dessert, but the one at this restaurant was dry and not very sweet. I would go back for the green curry, except there are a dozen other thai restaurants in close vicinity that I'm going to try first. Maybe their service and their mango with sticky rice will be better...
Cleaned Up Act (?) – This friendly Thai neighborhood joint has just undergone some serious renovations to feature a much more sleek look but still continuing the subtle Asian decor. What is really bizarre is how they've got a big projector playing Thai music videos over the wall / stretched out projector screen, a bit distracting if they're going for the subtle look in my opinion. The food is still as good and as inexpensive as ever, now with a $13.95 prefix option that comes with salad, soup, appetizer, entree, and dessert. The portions are a bit on the small side, but for that kind of money I suppose its justifiable. Most importantly they have hired more folks to handle the bigger crowds now that the hustle-n-bustle of restaurant row is in full effect and this has resulted in much friendlier, patient service.
Decent food and prices, Poor Service – The food is good and the prices are reasonable but the service is sub-par. You get the feeling you are annoying them and forget trying to make any modifications. My feeling? When eating in NY, you have too many options when it comes to spending your hard-earned money. Spend it in a place where you are treated like a guest not as though they are doing you some kind of favor by feeding you!
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Photographer Policy
Many photographers and families find Tuttle's to be a popular spot for taking their family photos.
To provide everyone with a positive, safe experience, these are our guidelines for photographers.
1. Novice and Professional photographers are very welcome to take nature/family photos in areas that are OPEN TO THE PUBLIC. During u-pick season, you are welcome to take photos in the pumpkin patch, apple orchard, etc. During the time of year when u-pick is not open, please check with us first before entering fields and other areas.
2. Photographers are welcome to take photos during NORMAL BUSINESS HOURS. Because of insurance considerations, absolutely no photos are allowed while we are closed.
3. We ask that photographers be courteous to other customers and avoid large equipment or setups that might hinder others from picking, walking through the orchard, etc. Tuttle's reserves the right to ask photographers to move to another area if they are disrupting other guests.
4. If you are taking commercial photography/video that will be used for advertising or mass media purposes, please contact us first for permission/appointment. Members of the press are welcome to take photos, please contact us, and we'll be happy to assist you.
5. Have fun! Enjoy the farm. We hope you make lots of fun family memories.
FYI: we have an annual photo contest with both professional and nonprofessional categories.


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A 4SquareMedia Website
SmartHouse | SmartOffice | ChannelNews
Web www.smarthouse.com.au
Pure Internet And DAB+ Range Grows To Eight
By Marie Jones | Friday | 08/04/2011
Pure's growing family of internet-connected DAB+ radio was joined yesterday by the Contour, one of eight Internet connected digital radios, sporting a sleek, modern design with back-lit touch sensitive controls, and giving access to the company's Cloud based music suite, FlowSongs.
See separate story here.
The Contour is a shapely addition featuring a broad range of audio entertainment options, including FM, digital and Internet radio, as well as performing as a premium iPod/iPhone dock with Wi-Fi media streaming.
Listeners can stream digital music collections via W-Fi enabled computers and media servers to the Contour, or access music via the digital radio network at home or from internet radio stations around the world.
The radio also supports Apple's i-technology, with a retractable iPod/iPhone dock and full featured remote controls. The addition of video outputs (component, S-Video and composite) allows users to view YouTube videos and videos stored on their iPhone or iPod via a connected TV screen.
Said to give superb audio quality by incorporating the company's Clearsound end to end audio solution using class D amplifiers to deliver clear dynamic audio, higher volume levels and lower power consumption in operation and standby, Contour also sports an accoustically tuned and sealed cabinet with dual bass ports to deliver unparalleled volume, clarity and response from 18 KHz down to less than 50 Hz.
Other features include DAB, FM, a 3.5mm auxiliary input for an iPod/ MP3 player, 3.5mm stereo headphone output, USB connector for software upgrades or optional Ethernet adaptor and 3.5mm component video / s-video output and RCA composite video output.
In addition, the Contour follows the company's Eco philosophy by using recycled packaging materials and being manufactured with components selected to minimise its environmental impact.
It retails at $499.
The Twilight, which includes mood lighting and built-in natural sounds and lullabies is aimed mostly at the nursery end, and creates a soothing ambience with digital and FM radio, an auxiliary input for an iPod or MP3 player and a lard LCD display with auto-dimming, ultra bright and effiecient LED lights and touch sensitive controls.
According to Pure, it follows studies which show that waking up to a natural light can combat seasonal affective disorder (SAD) symptoms and promotes good health.
As such the Twilight is equipped with a dawn simulator which mimics the rising sun and comes on before any one of four independent alarm settings, giving the choice of waking to a tone, digital or FM radio and special alarm tones, including 'church bell' and 'cockerel'; or natural sounds including 'wind chimes', 'dawn chorus' and 'cicadas'.
Twilight also has a whole host of features to aid a good night sleep. For babies and young children, it includes lullabies such as 'twinkle, twinkle, little star', 'rock-a-bye baby' or 'Brahm's lullaby' and a nightlight that can be set to any colour or brightness.
Mood lighting and natural sounds can also be selected to helping the user to easily drift off to sleep, while the Twilight can also be used as a reading light, or to give a relaxing ambience.
Moods include 'Rainbow', which cycles through a spectrum of colours; 'Fire', which flickers between red and orange; 'Ocean', which undulates from blue through cyan to green, giving a relaxing oceanic effect; 'Wheat field', which transitions between gold and green to conjure up the changing of the seasons; and 'Party', which uses flashing colours to create a disco feel.
The Twilight also has a touch sensitive glass dome which acts as the on/off switch for the lamp. It can also be pressed firmly for the lamp to dim or brighting gradually.
The company says Twilight is the most energy efficient product of its kind on the market thanks to its energy saving LED based light solution, which provides the same light output as a 45W incandescent light bulb for just 5.4W when the lamp is on (Twilight consumes less than 1W in standby).
It retails at $329.
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what is ENTR stand for?
A. The Baldwin 6520.ENTR is a keyed mortise entryset. The ENTR designates locking with a key.
Baldwin 6520102ENTR Oil Rubbed Bronze Bristol Single Cylinder Mortise Handleset Trim Set
Configure your Baldwin 6520102ENTR Bristol Single Cylinder Mortise Handleset Trim Set
1. Mortise Lock and Cylinder more info ►By choosing a door thickness, the mortise box and cylinder specically designed to work with that door thickness and lock will be provided. If Trim Set Only is chosen, no cylinder or mortise box will be included. The product will be a trim only. The trim, however, is not a dummy set and it is assumed that you already have the mortise box and cylinder, or will be purchasing them separately.
2. Handle Style more info ►Choose the look you want by selecting the knob or lever of your choice!
3. Backset more info ►The backset of your door is the measurement from the edge of the door to the center of the bore hole. Some products have an adjustable backset latch; however this product does require a designation.
4. Handing more info ►Certain products are Handed and require a Right or Left designation. When facing your door from the exterior side, whichever side that the hinges are on determines the handing.
5. Free Keying Option more info ►
Choose "Keyed Alike" to use the same key on multiple locks or "Keyed Different" to ensure that your locks will have different key codes.
Please contact customer service for quotes on master keying or custom keying.
Two keys provided per key code.
Please select a finish$285.00 - $330.00
Buy the Baldwin Oil Rubbed Bronze at Build.com. Research Baldwin 6520102ENTR Oil Rubbed Bronze online. Find 6520102ENTR features and specifications. Get the best deal by comparing the Baldwin Oil Rubbed Bronze today.


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Nintendo 64
Theme from Jurassic Park for The Legend Of Zelda: Ocarina Of TimeHome / Nintendo 64 /
Cheats & Hints
This page contains The Legend Of Zelda: Ocarina Of Time Unlockables for Nintendo 64 called "Theme from Jurassic Park" and has been posted or updated on Oct 11, 2006 by emzy. Let us know what you think of this Unlockable by thumbs voting.
- Developer: Nintendo
- Publisher: Nintendo
- Genre: Action Adventure Fantasy
- Release Date: Nov 23, 1998
- ESRB: Everyone
Theme from Jurassic Park
C-Up, Z + C-Up, C-Right, Down + C-Right, C-Up, Z + C-Up, C-Up, C-Right, Analog-stick Down + C-Right, C-Up, (Z + C-Up) two times, C-Up, C-Right, A, Analog-stick Down + C-Up.
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Restaurants Industry News
One of the biggest "people" businesses around today, the restaurant industry runs on a mix of fine food, top service, good management and effective marketing. The information offered in the sections below addresses these key factors and many more. Sample this eclectic menu of timely reports, technical tips and breaking news to satisfy every craving for success.
Houston's Online Reservation Monopoly Starts to Crack as Upstart Eveve Captures 12% Online Bookings Share Within Four Months
Houston's Online Reservation Monopoly Starts to Crack as Upstart Eveve Captures 12% Online Bookings Share Within Four Months
By Restaurant News staff
Timothy Ryan, CEO and President of global online restaurant reservation leader EVEVE, announced today that they have inked ten new exclusive deals with some of Houston's top chef driven restaurants including critically acclaimed Haven and Cove Cold Bar; Kata Robata, the city's second most booked Japanese restaurant; Oxheart, voted no.1 restaurant in 2013 by the Houston Chronicle; Mockingbird; Soma Sushi; Osteria Mazzantini and the three Azuma restaurants.
Eveve now has relationships with five of the top ten most booked independently owned Houston restaurants. The new restaurants join early adopters Benjy's (Washington and Rice Village), Peli Peli, Tony Mandola's and Latin Bites. The two Benjy's restaurants are comfortably amongst the city's top 10 most booked independent restaurants, while Peli Peli is the area's most booked independent outside of the 610 Loop.
Eveve now facilitates over 20,000 online diners per month in the greater Houston area, 12% of the 165,000 total online diners per month in the region. Eveve's new client restaurants are typically the busier and most successful restaurants, which means the upstart averages 1,380 online diners per month in Houston per restaurant, almost triple that of its rival.
"We're succeeding in Houston for the same reasons we've become the majority supplier of online reservations in Minneapolis/St. Paul and for the same reasons we've gained significant market share in other markets around the country – we provide industry leading technology, and first class locally based support, but without the extortionate fees" said Eveve's Ryan. Several of Eveve's Houston clients are paying just 15% of their previous fees.
"Opentable hasn't been either financially or technologically feasible for many of its Houston clients for some time, but restaurant owners haven't felt there was a viable alternative," said Ryan. "Now that Houston restaurant owners are getting the chance to become familiar with our much more affordable pricing model; our superior technology; and the ability we give restaurant owners to regain control of their marketing destiny and customer relationships, we are beginning to see the same type of growth that has allowed us to become the majority supplier of online bookings in the Twin Cities" added Ryan.
"There is a growing belief that Eveve is the way of the future for restaurants reservations and that the online reservation industry's Goliath has finally met its David, said Ryan." "We succeeded in toppling Goliath in Minneapolis/St. Paul, and that city benefits from having the only meaningfully competitive landscape in North America, in this industry. We feel we are on the verge of emulating that here in Houston, which is great news for the local restaurant community."
A leading supplier of reservations in Europe and Australasia, Eveve first entered the US market 30 months ago. "2013 was a record year for us," said Ryan. "We booked our three millionth all time diner in November, our total bookings grew by 70% and our revenues grew by 60%."
"Serving clients in 22 states and two Canadian provinces we've emerged as Opentable's leading U.S. competitor and are particularly competitive when it comes to very busy or elite restaurants which typically have a greater depth of requirement," said Ryan. Eveve is now the largest independently owned restaurant reservations supplier in the world, with operations in 11 countries.
For more information, please visit www.eveve.com.
Source: Restaurant News, March 11, 2014 (http://www.restaurantnews.com)
CPA Utilizing Technology To Help Local Restaurants Stay Competitive
CPA Utilizing Technology To Help Local Restaurants Stay Competitive
By Michelle Corbet, Log Cabin Staff Writer
Michael Rasmussen, an accounting professor at the University of Central Arkansas, has been a CPA for 29 years specializing in the restaurant industry.
Now, Rasmussen hopes a new data-logging product can "level the playing field" between independent local restaurants and national chains.
Rasmussen partnered with Ed Hornyak, a Certified Executive Chef with 45 years of experience in the food service industry, to create Eyenalyze, a computer application that he says mirrors the technologies developed by national restaurant chains with resources that local, independent restaurants don't have — but Eyenalyze will change this, Rasmussen said.
"We're taking national chain technology and bringing it to independent restaurants," he said.
Eyenalyze currently services restaurants, franchises, hotels, country clubs and caterers. The company is looking to expand in the Conway market with local, independent restaurants.
Rasmussen said he is already working with an established Conway restaurateur, and is establishing a trial period with an Arkansas restaurant that will soon be opening its third location in Conway.
Rasmussen describes his partner, Hornyak, as the "chef" to his "bean counter."
"We come from two angles," he said. "Ed [Hornyak] — he sees how 'recipes' need to be made and I support the numbers he comes up with."
The Eyenalyze software automatically captures data from multiple sources, compiles the data and presents easy-to see and easy-to-understand real-time information to restaurant managers on any PC, laptop or phone with internet access.
"We are able to provide services in all stages of the operations' life cycle," Rasmussen said.
The existing data base management system captures data from the Point-Of-Sale machines used by 80 percent of the independent restaurants and from the leading food service suppliers in the industry, Rasmussen said.
These machines have become commonplace, and can be thought of as a mix between a computer and a cash register, with Internet connectivity that allows Eyenalyze to provide sales information, labor costs, plate costing and gross profit information while also exporting daily financial information into most accounting systems.
"It puts your back office in your back pocket," Rasmussen explained.
When restaurants go out of business, Rasmussen said, it's often because most people can't get their arms around big data to make sure that doesn't happen.
"They commit to too much and it breaks them," he said. "Our goal is to teach owners to pull data from suppliers so they make sure they're profitable."
The company is currently seeking investment money to make the data base management system scalable, available in real-time and available cross-platform from web to mobile.
Rasmussen hopes to have Eyenalyze up-and-running in Conway by March, with at least two restaurants already on-board to use the system.
SOURCE: Log Cabin Democrat, Faulkner County, Arkansas, February 8, 2014 (http://thecabin.net)
New Ways to Balance the Restaurant Business and Family
New Ways to Balance the Restaurant Business and Family
By Kara Baskin, Globe Correspondent
Chef Jody Adams was in the kitchen of her Cambridge restaurant, Rialto, when she received an urgent phone call from her husband. "He was taking our daughter bra shopping," she recalls. "He wanted to know if she was allowed to get a bra with lace. I told him, 'It's up to you. I can't see it from here.' "
Such is family life in the restaurant industry. It's an unforgiving landscape. Nights are busiest. Long days are badges of honor. There are no nursing stations adjacent to the pass, and telecommuting is not an option. How do chefs with families make it work?
"Jody gives us all hope," says Rebecca Roth Gullo, 37, owner of the South End's The Gallows. At 56, the vivacious Adams is considered an industry trailblazer who has balanced personal life with successful restaurant work, while making it look (almost) easy. Active in numerous food charities while running Rialto and Boston's Trade, she now has two grown children.
"Our family had a conversation that involved explaining that my job was to make money to support the family," Adams says. "There were many times I would've preferred to be home, but I also really liked my job. The kids' job was to go to school. And my husband's job was to make sure the household ran," says Adams. "But it was messy sometimes. Life is messy!" Her husband, Ken Rivard, is a writer who works from home. While Adams cooked, he was responsible for daily parenting duties. Now Adams is a mentor for younger restaurateurs trying to juggle.
A supportive family is key. Gullo's husband has traditional hours, so he's home at night to care for their 16-month-old daughter. "Your partner has to understand your priorities. There are moments with tears, but the joy far outweighs all that," Gullo says. "In many ways, it's the same dynamic as any working family, but with different hours." And a different set of supporting characters: Gullo's servers baby-sit; so does her longtime general manager, Seth Yaffe.
A sense of fluid identity also helps. Trina Sturm, 40, who owns Trina's Starlite Lounge in Somerville with her husband, Beau, has 20-month-old twin girls. Once a saucy presence behind the bar, now she works one shift: brunch.
"Once I got pregnant, I worked the floor. It was more acceptable than being hugely pregnant, serving shots of tequila. Plus, I couldn't fit behind the bar," she says. Her mother baby-sits while she works. Otherwise, she stays home while her husband puts in long hours, usually coming home at 2 a.m., in time for a nocturnal feeding. "I'm lucky that I have the choice to stay home, despite the hours," she says.
About those hours: Playing the supportive role in a restaurant marriage can be lonesome. "The struggles are many," says Lisa Sewall, 48, wife of Jeremy Sewall, who runs several area restaurants, including Brookline's Lineage and Fort Point's new Row 34. They have three children, ranging in age from 2 to 12.
"Jeremy works seven days a week," says Lisa Sewall. "He might come home at dinnertime once in a while; he might take Sunday afternoon off. It's a rare day he's not at a restaurant at least two hours. Some days I feel like I'm trying to keep my head above water."
Sewall finds pleasure in her own work. She does the books for Lineage and has a hand in that restaurant's dessert program. Family time, too, becomes a special refuge. "I'm trying to do a real Sunday dinner, where we're all sitting down together," she says. "Or I'll pop into a restaurant to see Jeremy, and we'll have a one-hour date."
Supportive partners are ideal, but restaurant life takes its toll. Mathew Molloy, 38, former chef de cuisine at Newton's Lumiere, is now opening Artistry on the Green in Lexington. It's the house restaurant of the soon-to-open Inn at Hastings Park. He's a single dad of 6-year-old twins.
"I've had the luxury of working for employers who understand that, if I need to do something related to my family, they're OK. But I have to be creative. I've had to take the kids to work on recent snow days. They find ways to occupy themselves playing hide-and-seek in the nooks and crannies of the inn, and they enjoy the cookies and pastries we're making in the kitchen," he says.
Kids in the kitchen? Not a generation ago. Helping these chefs and restaurateurs is the fact that the notoriously taxing culture of restaurants — where Teflon workaholism is a sign of drive — is shifting as workers across industries demand a lifestyle that accommodates personal commitments.
Robert Sisca, 32, is executive chef and partner at Back Bay's Bistro du Midi. He has 4-month-old twin boys. "I was nervous, because I didn't want five years to go by and think, 'Man, I wish I spent more time at home.' But I've always worked with people who have children and understand," he says. (Sisca previously toiled at New York City's famed Le Bernardin.) He credits his staff with allowing him to come in later in the morning, so he can spend time at home before a long day.
Rachel Klein, 39, will open Liquid Art House in the Back Bay this spring. Before that, she helmed the Mandarin Oriental's Asana, also in the Back Bay. "I'm almost 40 years old. I have two young children. My quality of life is really important," she says. Klein left the Mandarin due to the 24-hour nature of hotel work. Liquid's owner, Ruta Laukien, has children and understands Klein's schedule (which is helped by a husband who works for himself).
"Chefs are scared to take a day off. They're scared that things won't go as well as they should. Just be smart and train your staff. People need to take care of themselves and their families, because it's those relationships that matter. At the end of the day, you're not curing cancer. You're cooking a steak," Klein says.
After more than 25 years of kitchen work, Jeff Fournier shares Klein's philosophy. Now 45, he owns two restaurants, Newton's 51 Lincoln and Waban Kitchen. He's also a new dad with a new perspective: Gone are the endless nights and punishing shifts. "In the restaurant business, there's an unhealthy balance. People get stressed, then they have a few drinks at night, sleep less, and well, the cycle starts over. I came up in some abusive kitchens. I try to encourage my staff to maintain a healthy lifestyle, if that means coming in a bit later so they can do a yoga class or work out," he says.
His fresh outlook manifests on the plate. "Having a child has matured me, food-wise. I'm not proving myself with every dish. I'm putting less on the plate, trying to express simplicity and truth," Fournier says. He likens the technique to raising a child.
Fournier reserves Sundays and Mondays for family. His wife, Kate, 33, supports him wholeheartedly. For now, she's a full-time mom. "If I'm happy at home, we'll do it as long as we can. But ultimately I'll be in the restaurants more, as a face on the front lines or working in the office," she says.
Meanwhile, she has her own business cards. In French, they say, "meilleure moitie." Translation: "better half."
SOURCE: The Boston Globe, January 21, 2014 (http://www.bostonglobe.com)
Sysco/US Foods Merger: The Small Independent Restaurant Just Got Smaller
Sysco/US Foods Merger: The Small Independent Restaurant Just Got Smaller
By John Davie, President and CEO of Dining Alliance
The upcoming merger of the two biggest food distributors in the nation — Sysco and US Foods — has raised many questions regarding the effect of the merger on supply of goods, choices available and pricing. Understandably, this has caused concern among independent restaurant operators and regional chains.
Sysco's acquisition of US Foods is yet another sign that the industry is consolidating at all levels, not only the distributor level. Manufacturers are consolidating and so are the mid-size and large chain restaurants. Forty years ago there were many, many more manufacturers and distributors; at that time a Group Purchasing Organization would have been less critical to the profitability of operators. This merger will give Sysco a 35 percent share of the market, when you take liquor out of the equation.
The question that independent restaurants need to ask themselves is: What will the industry look like in 5 years? What direction should they take to keep their costs down and the quality and variety of their foods and other supplies high?
With fewer options and much larger suppliers focusing on the larger buyers, having more buying leverage is going to become even more important to the local independent restaurateur. Competition and choices are so critical to keeping large companies honest and their pricing fair. The gap between the large and mid-size distributor just got larger.
Now with so many fewer options for distributors and manufacturers, a smaller operator without the support of a GPO, regardless of purchase volume, has much less leverage. Where will these large companies sacrifice their margins? Or more important, where will they make up their margins? As always, the independents will pay the price. The small independent restaurant just got smaller.
The good news is that more independent restaurants are joining together every day to pool their purchasing through organizations (such as Dining Alliance), in order to leverage better deals and gain protection against price spikes and lack of or reduction of choice. The best thing small restaurants can do is band together. With a GPO, the restaurant owner has transparency and security in pricing.
Transparency is one of the most important aspects of controlling costs, and consolidation of the industry doesn't create more transparency, but less. There will be more layers of logistics and cost, making it harder to get to the bottom of what true cost is.
The official merger will not fully take place until late 2014. Even now they are still working to get past anti-trust laws, and this will take time. In the meantime, consider a GPO to protect the quality, availability, and pricing of your food and supplies.
John Davie is president and CEO of Dining Alliance, a foodservice partnership for independently-owned restaurants, with over 15,000 independent restaurant members across the country.
Source: PizzaMarketplace.com, January 3, 2014 (http://www.pizzamarketplace.com)
Sustainability, Sourcing Top Restaurant Trends
Sustainability, Sourcing Top Restaurant Trends
By Michelle Groenke, United Press International
Local sourcing of meat and seafood tops the list of predicted trends for 2014, according to U.S. chefs.
Nearly 1,300 professional chefs were surveyed for the National Restaurant Association's annual forecast of trends for next year's menus.
The categories of environmental sustainability, locally sourced and grown ingredients, and the reduction of food waste ranked in the first 11 of Top 20 trends for 2014. Locally grown produce ranked No. 2 on the list, followed by environmental sustainability at No. 3. Healthful kids' meals came in at No. 4 and gluten-free cuisine was No.5.
Hyper-local sourcing through restaurant gardens ranked No. 6, children's nutrition was No. 7, non-wheat noodles came in at No. 8, sustainable seafood was No. 9, and the use of farm/estate-branded items was No. 10 on the list.
The reduction of food waste through nose-to-tail/root-to-stalk cooking, which means using the entire animal or plant, was No. 11 on the list.
Micro-distilled or artisan spirits are expected to be the most popular trend at the bar next year, the survey said, followed by locally produced wine, beer and spirits; drinks that are barrel-aged at the restaurant; cocktails made with savory ingredients, and signature drinks that have a regional connection.
Laura Abshire, the NRA's director of sustainability and government policy, said the practice of sustainability makes fiscal and environmental sense.
"Sustainably minded chefs and restaurateurs are realizing they can be more efficient, save on utility costs and also increase their bottom lines," Abshire said in a release announcing the findings. "Not only that, they can increase their customer engagement, especially among millennials, who often demand the businesses they frequent reflect their own values."
Market research firm Mintel said the impressive growth of the fast casual restaurant segment is fueled by the increasing willingness of consumers to pay more for food they consider to be healthier or of better quality.
Mintel said transparency in general business practices, including the treatment of employees, is also taken into consideration by diners.
Full-service restaurants are starting to mimic some of the concepts of the fast casual service model, including speedier service, healthier menu items and the use of technology, Mintel said.
The NRA said tablet menus are the top technology trend for 2014, followed by smartphone apps for customers, smartphone apps for chefs, mobile payment and social media marketing.
Food items and cooking techniques that have gotten trendier since last year include nose-to-tail/root-to-stalk cooking, pickling, ramen, dark greens, and Southeast Asian cuisine.
What's not so hot going into 2014? Greek yogurt, sweet potato fries, new cuts of meat, grass-fed beef, and organic coffee aren't nearly as trendy as they were last year, the NRA survey said.
Chefs said trends that are on their way out include items made with foam, froth or air; bacon-flavored chocolate; fish offal and "fun-shaped" children's items. Forty-nine percent of chefs surveyed said bruschetta was "yesterday's news" and 58 percent said the same thing about gazpacho.
The NPD Group said consumers didn't increase the number of visits they made to restaurants in 2013, but they did spend more money when they went out.
The market research firm said consumer spending was up 2 percent from last year, driven by growth in average check size.
Visits to quick service restaurants - including gourmet coffee, donut and bagel restaurants - were up 1 percent in the year ending September, compared to a year ago, while fast casual restaurants saw an 8 percent increase. Full service restaurants, casual dining restaurants, and mid-priced family restaurants, however, have not seen gains in several years, the NPD report said.
NPD said 2014 should be a little better, with restaurant visits up 1 percent and a spending gain of 3 percent by the end of next year.
"Although consumers are expected to be cautious about their spending in the coming years, our forecast for traffic and dollar growth for 2014 shows improved performance compared to 2013," Bonnie Riggs, NPD restaurant industry analyst, said in a release.
"Despite overall industry demand holding steady, there will always be winners … or those who can win the battle for market share."
Source: United Press International, December 29, 2013 (http://www.upi.com)
CDC: Restaurants Fall Short On Foodborne Illness Prevention
CDC: Restaurants Fall Short On Foodborne Illness Prevention
By Lisa Jennings
Restaurants are still falling short on several key foodborne illness prevention practices, according to a series of recent reports by the Centers for Disease Control and Prevention.
Restaurant food preparation and handling practices, worker health policies, and basics such as hand washing are factors that are often not reported during an outbreak, despite the fact that about half of the 48 million cases of foodborne illness that occur in the U.S. each year are associated with restaurants or delis, the CDC said. About 3,000 of the annual cases of foodborne illness are fatal.
The problem is in part because too little is known about the overall environmental factors that can lead to a foodborne illness outbreak and how they are investigated, the CDC said.
"Inspectors have not had a formal system to capture and report the underlying factors that likely contribute to foodborne outbreaks or a way to inform prevention strategies and implement routine corrective measures in restaurants, delis and schools to prevent future outbreaks," said Carol Selman, head of the CDC's Environmental Health Specialist Network team at the National Center for Environmental Health.
The report, however, pointed to systemic, rather than industry-wide, food safety problems, and are more likely to impact independent restaurants than chains, said Bill Marler, a personal injury attorney and foodborne illness expert who frequently files lawsuits on behalf of victims.
Big players, including multi-state restaurant operators and organizations like the National Restaurant Association have "done a remarkably good job" of improving food safety practices over the past decade, said Marler.
"The number of outbreaks at those sorts of restaurants have diminished substantially," he said, while independents and smaller chains have become an area of greater concern. "The difference is resources and management," he said.
According to the CDC report, the common practice of foodservice employees showing up for work when they're sick continues to present a problem.
In a survey of 491 restaurant food workers, 20 percent said they had worked at least one shift in the past year despite being sick with vomiting or diarrhea, which are symptoms of foodborne illness. Workers expressed concern about leaving co-workers short-staffed and losing their job, the researchers found.
Policies that encourage workers to report illness to managers would mitigate such pressures, the report said.
Best practices
The CDC report highlighted four other articles published in the Journal of Food Protection earlier this month offering specific action steps to prevent foodborne illness:
Improve beef handling practices
Cross-contamination from handling raw beef or undercooked hamburgers was a problem area, the report found. After observing about 385 restaurants, workers who handled raw beef with their bare hands did not wash their hands afterward in 62 percent of cases. In addition, 49 percent of managers said they never measured the final cook temperatures of hamburgers, and more than 80 percent said they did not always use a thermometer to check if meat was cooked to the right temperature.
At least two incidents of risky beef handling practices were observed in 53 percent of the restaurants, the report said, but more often in independent restaurants. Chains and restaurants with kitchen managers certified in food safety tended to have safer beef handling practices.
Better handling of produce
Many restaurants follow the Food and Drug Administration's guidelines for handling shipments of leafy greens and keeping purchase records. However, most did not follow the FDA's recommendations for refrigerating greens at 41 degrees or below. In temperature tests of 37 shipments of greens among 349 restaurants, more than half of the shipments had produce at temperatures above 41 degrees.
Chicken cross-contamination prevention
Many restaurants did not follow the FDA's advice about preparing and cooking chicken, which is the most common food associated with death as a result of foodborne illness in the U.S.
Forty percent of managers at 448 restaurants said they do not always designate specific cutting boards for use only with raw chicken, and more than half said thermometers were not used to check final cook temperatures. Only 43 percent of managers knew the temperature to which chicken needs to be cooked to be served safely.
To get a better perspective on the bigger picture of the environmental causes of foodborne illness outbreaks, the CDC next year is scheduled to launch a new National Voluntary Environmental Assessment Information System, or NVEAIS, to improve data collection from foodservice inspection agencies.
In addition, the CDC will debut a new free e-learning course to help state and local health departments investigate foodborne illness in restaurants and other foodservice venues. The course is also available to members of the foodservice industry and the general public.
Source: Nation's Restaurant News, December 12, 2013 (http://nrn.com)


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Land Use Law Center Staff
Professor of Law
Founder & Faculty Liaison
John R. Nolon is a Professor of Law at Pace Law School where he teaches property, land use, and sustainable development law courses and is the Founder of and Faculty Liaison to Law School's Land Use Law Center. He has been an Adjunct Professor at the Yale School of Forestry and Environmental Studies since 2001, where he developed a curriculum concentration of five land use courses. Professor Nolon served as the James D. Hopkins Professor from 2009-2011 and the Charles A. Frueauff Research Professor of Law during the 1991-92, 1997-98, 1999-2000, and 2000-01 academic years. He received the Richard L. Ottinger Faculty Achievement Award in 1999 and won the Goettel Prize for faculty scholarship in 2006. In 2009, he was awarded the National Leadership Award for a Planning Advocate by the American Planning Association. Professor Nolon received his J.D. degree from the University of Michigan Law School where he was a member of the Barrister's Academic Honor Society. He has served as a consultant to President Carter's Council on Development Choices for the 1980's, President Clinton's Council on Sustainable Development, New York Governor George Pataki's Transition Team, and Governor Elliot Spitzer's Transition Team. He is a member of the Editorial Board of THE LAND USE AND ENVIRONMENTAL LAW REVIEW, published by Thomson-West. He is also on the New York Planning Federation's Advisory Council. Professor Nolon received a Fulbright Scholarship to study sustainable development law in Argentina in 1994-95 and has published over a dozen articles, chapters, and books on that subject.
Adjunct Professor of Law
Managing Director
Jessica Bacher is the Land Use Law Center's Managing Director, as well as an adjunct professor at Pace University School of Law. Ms. Bacher teaches Land Use Law and the Advanced Land Use and Sustainable Development Seminar, runs the academic programs, and guides student research in areas such as sea level rise and smart growth. She graduated from the University of Florida with highest honors in 1999 with her B.S. in Marketing and a minor in Environmental Studies. She received her J.D. summa cum laude from Pace Law School in 2003 along with a Certificate in Environmental Law. While in law school, she published two scholarly articles in professional law journals on the topic of using land use law to preserve barrier islands. Ms. Bacher was one of the first Graduate Fellows at the Land Use Law Center. She coauthors a regular land use feature in the New York Law Journal and Real Estate Law Journal and has edited numerous small books in the fields of Land Use and Real Estate Law.
Managing Director
Tiffany Zezula is the Managing Director of for both the Land Use Law Center and the Kheel Center on the Resolution of Environmental Interest Disputes. Ms. Zezula trains local officials, environmentalists, planners, and developers in land use law and consensus building techniques, provides strategic assistance to local governments and intermunicipal councils, and mediates land use disputes. She is also a frequent speaker on collaborative governance and local decision-making. Ms. Zezula graduated from Tulane University in 2000 with her B.S. in Ecological, Environmental, and Organismal Biology and a minor in History. She received her J.D. cum laude from Pace Law School in 2003 along with a certificate in Environmental Law. In addition to publishing two scholarly articles in environmental law journals, Ms. Zezula has edited numerous small books in the field of Land Use Law. She also is a certified mediator in the State of New York.
Adjunct Professor of Law
Manager of Urban Programs
Jennie Nolon Blanchard is an Attorney for the Land Use Law Center and also serves as an adjunct professor of law at Pace Law School in White Plains, NY. Ms. Blanchard's work focuses primarily on the growth of urban centers, working closely with cities to address obstacles to redevelopment and sustainability. She also manages the Center's student research; writes frequently on legal issues pertaining to land use and sustainable development; lectures at CLE programs, bar association events, and conferences; and trains local officials, environmentalists, planners, developers, and attorneys in land use law and consensus-building techniques. Ms. Blanchard graduated cum laude from Cornell University with a Bachelor of Science degree in 2003. In 2008, she received her Master of Environmental Management degree from Yale University with an advanced concentration in Urban Ecology and Environmental Design and her J.D. cum laude from Pace Law School, where she was on the Pace Environmental Law Review. She has also achieved designation by the U.S. Green Building Council (USGBC) as a Leadership in Energy and Environmental Design (LEED) Accredited Professional, making her one of fewer than 40 LEED APs in New York State registered in the area of legal practice. With a keen interest for volunteerism, Ms. Blanchard has served as a Peer Review Editor for the Pace Environmental Law Review, a volunteer grader for the American Planning Association's Planning & Law Division (PLD) annual Smith-Babcock-Williams Student Writing Competition, is PLD's current Chair-Elect and newsletter Editor-in-Chief, and is a Junior Board Member of Music for Autism – an international organization committed to raising public awareness and improving the quality of life of individuals with autism and their families through music.
Jeffrey LeJava
Adjunct Professor of Law
Managing Director
Jeff LeJava is the Land Use Law Center's Managing Director of Innovation and also serves as an adjunct law professor at Pace Law School. Previously, Jeff served as the Administrator of the Highlands Transfer of Development Rights (TDR) Program for the New Jersey Highlands Water Protection & Planning Council, a state land use agency that manages the protection and development of an 860,000-acre region of northern New Jersey. In this capacity, Jeff developed and was implementing one of the nation's largest TDR programs. Jeff also served as Staff Attorney for the Council where his responsibilities included litigation coordination and overseeing the Council's land preservation activities. Before joining the Highlands Council in 2005, Jeff practiced environmental law for seven years with White & Case LLP and Latham & Watkins LLP. He is qualified to practice before the New Jersey and New York bars and the US District Court for the District of New Jersey. Jeff received his J.D., magna cum laude, from Pace University School of Law in 1998 along with a Certificate in Environmental Law, and his B.A., cum laude, from the College of the Holy Cross in 1994.
Staff Attorney
Meg Byerly is a Staff Attorney at the Land Use Law Center. In this position Ms. Byerly assists with the Center's various programs, including projects focused on neighborhood development and sea level rise. She also helps with the Advanced Land Use and Sustainable Development Seminar and assists with student research management. Ms. Byerly graduated magna cum laude with a B.S. in Biology from Randolph-Macon Woman's College in Lynchburg, Virginia, where she was elected to Phi Beta Kappa. In 2004, she received her M.S. in Wildlife and Fisheries Sciences from Texas A&M University where she studied ornithology. In May 2010, Ms. Byerly received her J.D. magna cum laude from Pace Law School with a certificate in Environmental Law. At the same time, she graduated from the Yale School of Forestry and Environmental Studies, earning her MEM. While attending Pace and Yale, Ms. Byerly served both as Professor Nolon's Research Assistant and as Teaching Fellow for Yale's Spring 2010 Land Use Planning and Practice Course. Additionally, Ms. Byerly served as Research and Writing Editor for the Pace Environmental Law Review during the 2008-2009 academic year.
Director of Administration
Ann Marie McCoy is the Director of Administration for both the Land Use Law Center and the Kheel Center on the Resolution of Environmental Interest Disputes. She has been with the Center since 1999, beginning as administrative assistant for both the Land Use Law Center and Pace's Graduate Program in Comparative Law. Ms. McCoy is responsible for all aspects of the administration of the Center, including its many educational and outreach programs. She received her Bachelor of Science degree in Criminal Justice from Pace University magna cum laude in 2003, her Master of Science degree for Teachers from Pace in 2007 and Paralegal Studies Certificate in 2011.
Research Assistants
Allison Sloto
Allison Sloto is a rising 2L at Pace University School of Law. She graduated cum laude from the Commonwealth Honors College of the University of Massachusetts Amherst in 2012 with dual degrees in Environmental Science (B.S.) and Political Science (B.A.), a minor in Mandarin Chinese, and certificates in International Relations and Public Policy and Administration. Her undergraduate honors thesis focused on determining the effectiveness of international environmental governance mechanisms (with an emphasis on the role of epistemic communities) in the successful implementation and execution of international environmental treaties. While volunteering at the Land Use Law Center during her 1L year, Allison became especially interested in the land-use-related means by which local communities handle issues raised by hydrofracking. This summer, she is a research assistant to Professor John R. Nolon, assisting him with his latest book project. She is the Vice President Elect of the Land Use and Sustainable Development Law Society and the Secretary Elect of the Public Interest Law Student Organization for the 2013-2014 academic year. Allison expects to graduate from Pace in 2015 with a J.D. and Certificate in Environmental Law.
Student Associates
Cayleigh Eckhardt
Cayleigh Eckhardt graduated from McGill University in 2010 with a BA in Environmental Science and Development as well as Political Science. She is entering her second year at Pace Law School, where she is expected to graduate in 2015. Since beginning her legal studies at Pace, Cayleigh has participated in the Land Use and Sustainable Development Law Society, the Environmental Law Society, and was a board member for the National Environmental Law Moot Court Competition (NELMCC). This coming year, she will act as Head Chair for the NELMCC planning and organization committee. Cayleigh also volunteered at the Land Use Law Center throughout the 2013 Spring semester. Cayleigh is excited for her externship at the Center this summer, for the opportunity to combine her interest in environmental sustainability and land use law.
Roisin Grzegorzewski
Roisin Grzegorzewski graduated from Fordham University in 2010 with a Bachelor of Arts degree in Urban and Environmental Studies. While at Fordham, Roisin wrote her Senior Thesis in urban studies on "Yonkers: The Class and Race Dynamics of Waterfront Revitalization" and interned at Scenic Hudson in the Land Use Advocacy department. Those experiences inspired her to come to Pace University School of Law to continue her education in the environmental and land use field. Roisin is entering her second year at Pace University School of Law. Roisin is involved in Pace's Environmental Law Society and is the secretary of the Land Use and Sustainable Development Law Society. She volunteered at the Land Use Law Center in the fall and spring semesters of her first year at Pace Law. Roisin is expected to graduate from Pace Law School in 2015 with a J.D. and a Certificate in Environmental Law.
Katie Hatt
Katie Hatt graduated from Virginia Tech in 2010 with a Bachelor of Science in Wildlife Sciences. After graduation she worked for Wildscreen USA and the National Zoo where she developed an interest in international land use practices. Currently, Katie is a second year law student at Pace Law School where she serves as the current president of the Environmental Law Society and a vice chair for the National Environmental Moot Court Competition. Katie is expected to graduate in 2015 with a J.D. and a Certificate in Environmental Law.
David Kenny
David Kenny is entering his second year at Pace University School of Law. David graduated from Manhattan College in 2012 with a Bachelor of Arts degree in English. While at Manhattan College David was part of the schools NMUN team and represented the team in the committee for sustainable development, modeled after the Rio+20 conferences. David wrote his senior thesis about the Hydrofracking conflict in New York State. He has been a volunteer at the Land Use Law Center since February 2013, and currently works at the center as an intern. David is expected to graduate from Pace Law School in 2015 with a J.D. and a Certificate in Environmental Law.
Sameer Ponkshe
Sameer Ponkshe graduated cum laude from Virginia Tech in 2012 with a Bachelor of Science degree in Economics and a Bachelor of Arts degree in Political Science. Prior to attending Pace Law School, Sameer has held internships with the Department of Health and Human Services (HHS) and Greenpeace. During his work at HHS, he became familiar with different implementation strategies used for certain portions of the Affordable Care Act of 2010. In addition, his work at Greenpeace educated him on the importance of citizen outreach to address global environmental issues. Sameer is expected to graduate from Pace Law School in May of 2015 with J.D. and Certificate in Environmental Law.


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- With UO research in disarray, Gottfredson jets off for AAU meeting 04/24/2014
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- Gottfredson ignores Senate resolution on NCAA Faculty Athletics Representative. 04/24/2014
- Senate to meet today, Wed 4/23, 3-5PM 115 Lawrence 04/23/2014
- Gottfredson misleads Senate about secrecy on Board authority policy 04/23/2014
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- Ed School Dean candidate #1, Randy Kamphaus from Georgia 04/20/2014
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- Coltrane special assistant Tim Gleason drops ball again 04/18/2014
- Duck Coach Aliotti to get Frohnmayeresque PERS payout 04/18/2014
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- UO law school prof angry about plan to use his raise for student fellowships 04/16/2014
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Special Education Listserv
Subject: Final FY12 Allocations Posted for IDEA Part B Entitlement
Source: Special Education Finance
Intended Audience: Special Education Directors, Superintendents, Financial Administrators
Date: June 20, 2011
The final FY12 IDEA Part B Entitlement Allocations are now posted at: http://dese.mo.gov/divspeced/Finance/ and http://dese.mo.gov/divspeced/Finance/partbentitlement.html. These final FY12 allocations are in the ePeGs system. Please note that FY11 carryover amounts for regular Part B are NOT part of the FY12 allocation amounts. In order for carryover funds to show in the FY12 allocation in ePeGs, the Special Education Finance staff must first approve the FY11 Part B FER. If you create the FY12 Part B Budget Application before the FY11 Part B FER has been approved, you will need to revise the FY12 application in order for the allocation to include carryover funds. Please remember, FY11 Part B ARRA funds will NOT be carried over to FY12. All Part B ARRA funds must be expended by September 30, 2011.
New charter schools will show a zero FY12 Part B allocation in the ePeGs system until the Special Education Finance Section calculates those allocations in February 2012. Existing charter schools with significant expansion will have their FY12 Part B allocations recalculated in February 2012. Questions may be directed by email to firstname.lastname@example.com or by calling 573-751-0622.


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Q | Season 6 | Feb 28, 2013 | 2:50
Michael Bolton on performing his hits in Studio Q
The man behind such hits as "How am I Supposed to Live Without You?" and "Love is a Wonderful Thing" talks about what we considers his responsibility to perform his classics for his fans.


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text: Due to overwhelming demand, the library is happy to announce the deployment of a new bookscanner. The bookscanner's software was designed by the Academic Technology Department at Brooklyn College and was designed for easy use. The new scanner is located near the other bookscanners at the southwestern (34th and 5th) corner of the library on the 2nd floor. See location map.


text: Monday Munchies Thanksgiving Special: Herb Roasted Turkey! Here's a fun way to prepare your turkey on turkey day. Herb roasted turkey is an easy way to make turkey. The turkey is crisp, delicious and juicy. Here is the easy to make herb roasted turkey recipe for turkey… PermalinkPosted: November 21, 2011Tags: american cuisine, balkan cuisine, biology, birds, domestic turkey, eat, fun, herb, herb roasted, herbs, megafauna, meleagrididae, monday, munchies, poultry, prepare, roasting, roasting turkeys, thanksgiving, thanksgiving specials, week, zoologyComments: 0


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2001 Park Ave Ste A, St Louis, MO | Directions 6310438.617590 -90.213600
Neighborhoods: Lafayette Square, Saint Louis
The Original Arcelias is at 12th street in Soulard. Don't know who is running the one in Lafayette square now ??
NOT authentic mexican! – Arcelia's was recommended by a co-worker many times over the past 2 yrs. I went last night with my duaghter. The food is not authentic mexican. It tasted as if it was out of the can and/or box. The fruit in the fluata with strawberry tasted like strawberry perserves. The chips were dark and over cooked. I was charged $3.25 for a side of refried beans which again tasted straight out of a can.
I really wasn't sure who my waitress was b/c I ordered drinks from one, food from another and my check delivered and processed by yet another.
Good options, GREAT food – It's been many years since visiting this restaurant, but have many fond memories of lunches here. Liked the menu options. Prompt, friendly service! Great Food, Great Price!
Family owned and best mexican i've had. – There are a lot of mexican places St.Louis . But none I have been to measure up to this comfortable little place . Combos are great , chile poblanos are mild mexican cheese stuffed peppers , best with beef of course . There are so many . Ask your server for help. The food , service and everything seems to be much better at night . Quesofundito appetizer , Soppapia dessert . Margaritas , they're the best around .
Want good mexican ? Arcelias is the place . Don't forget to ask your server what is good . They make their own chips too ! Hot for every table ! Enjoy
Try It YOu Will Love It – I have been going to this great place from the first week they were open. And I will go to no other Mexican Resturant in this city
Just mediocre....... – We hadn't been to Arcellia's in a while, so we decided to go last Sat evening (2/25). It was crowded as usually (which I believe is a good sign). We waited about 25 minutes for a table. The service was good, but the food this time was just mediocre. Maybe they were having an off night, but the food was just plain bland.
A neighborhood joint that welcomes outsiders. – The Scene
A worn bar dominates the dining room of this dressed-down Lafayette Square restaurant, whose walls are hung with predictable Mexican kitsch. The sounds of a mariachi band peal through the speakers, and the smell of tortillas, garlicky chorizo and chili-spiked salsa wafts through the kitchen's swinging doors. Arcelia's servers are fast and friendly.
The Food
Try the nopales salad: fleshy slices of prickly pear cactus paddles tossed with diced tomatoes, onions and a drizzle of lemon juice. Or one of the traditional Mexican breakfast dishes, such as chilaquiles, a hash of fried tortilla strips, eggs and chorizo sausage. Arcelia's broad menu also includes soups, desserts and a la carte items such as tamales, empanadas and chalupas.
Don't Go! – I have never been treated more rudely! I made a reservation for myself and 6 others for a fun business luncheon. One of the owners actually called me a liar and said they don't take reservations and continued to argue with me. I don't know how a place stays in business with such a disregard for customer service. Lafayette Square needs to replace this ungrateful bunch with something more neighborly!
Food is authentic – I'm Mexican and the food here is great. No microwave used here. I definitely would return. Lovely neighborhood setting.
Bad service & bad food... – I have eaten at Arcelia's many times and always thought their food was good - not great, but good. Saturday night 4 of us sat at a table in the bar area and the service we received was some of the worst I have ever received. Stunningly bad. To top it off, our meal was bad and the chips were cold. It will be a long time before I go back.
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Office of Student Conduct
Office of Student Conduct strives to build a community of respect. To help encourage Ashland University students to organize and unify their experiences into a workable and satisfying philosophy of life, we, as a community:
The mission of the Office Student Conduct is to:
- Protect student rights
- Help foster a safe and secure educational environment
- Uphold the standards of the university community
- Establish accountability for student choices
- Maintain an equitable and inclusive process that promotes mutual resepect
- Foster ethical standards and critical thinking and decision-making
- Assist in the development of students into productive citizens
Student Handbook
Please Note: The contents of this handbook will remain in effect until the new version for 2013-14 is made available.
Contact Us
Student Conduct
Hawkins Conard Student Center
401 College Avenue
Ashland, Ohio 44805
Jonathan Locust, Jr.
Director, Student Conduct
Office: 419.207.5504
Fax: 419.289.5399


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Fall Prospect Camp
Sunday, Oct. 13, 2013
12:30-5:30 p.m.
Bluffton University Memorial Field
For high school sophomores, juniors and seniors
The 2013 Bluffton Fall Prospect Camp will include a pro-style workout: a timed running of the 60, defensive evaluation, individual defensive instruction and a simulated game. Duration of the game will depend on the number of pitchers that attend the camp. Each participant will have the opportunity to be evaluated at his primary position, and secondary position by availability. Players who indicate pitching as their primary position will be guaranteed to pitch during the game. Players who indicate pitching as a secondary position will be evaluated in a bullpen session.
About the camp
The Fall Prospect Camp is an important prospect identification tool for the Bluffton University baseball program. Since its inception, several campers have committed to play baseball at Bluffton. While serving to identify top prospects, it also allows the prospects to spend a day with our program and gain valuable exposure to our staff and players, while performing on Memorial Field, one of the best fields in the region.
Cost: $50 payable upon arrival on the day of camp
Registration begins at noon
Registration closed!
At this time, our registration for the event is closed because of the high number of registrants. Stay tuned for the 2014 Fall Prospect Camp!


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6520 Americas Parkway N.E., Albuquerque, NM | Directions 8711035.10025 -106.57191
M-Th 11am-10pm, F-Sa 11am-11pm, Su 11am-9pm
Neighborhoods: Northeast, Uptown
Not accommodating at all. Lost us as customers. – Buca had a buy one get one free coupon, but there was a glitch on their website getting to the coupon or even to their website at all. I called and told them that. First of all the server, Andrea, didn't even know where they were located. When I asked her if they were located in the Heights she said no...and they are, and then when I told her the dilemma of not being able to get to the coupon she said there is nothing they could do about it.
You know, if you're in the service industry and the mistake is on your side of things you should at least try to accommodate your customers or soon or a later you won't have customers.
They just lost some customers. Definitely won't go there ever again.
Love the food...whole wheat pasta – This place has never given me anything but great food, I love the To Go service and the WHOLE WHEAT PASTA is excellent!!
The portions are very generous, and the seafood is great!
We no longer eat White Pasta...so we get Buca to go alot for the whole wheat pasta dishes......we are also on thier mailing list to get coupons. give this place a try, especially if you like whole wheat pasta ....its GREAT!!!
Worse place ever – First i have to say that i can cook better pasta than this place. Second my wife ordered a chicken cannelloni plate that had no chicken at all same as mine. third beware of dishonest waitresses. the lady that took care of our order charged me twice and i didn't noticed that until my wife told me like 2 days later. i will never go back to this place again ever. just go to Red Lobster they are much better. the only thing i enjoyed was the design of the restaurant thats about it.
Nope – I went to this place because I received a gift card. I got a stomachache fro two days.
Out of the ordinary – If you are a guy and you want to treat your girl to something special, this is a wonderful way to do it. Reserve the kitchen table. My bf did, and it ended up being a wonderful date."
If you are a guy and you want to treat your girl to something special, this is a wonderful way to do it. Reserve the kitchen table. My bf did, and it ended up being a wonderful date."
Get cozy with friends and family and enjoy an Italian feast at this loved-by-locals restaurant. – In Short
Homesick for your mother's Italian cooking? Grab your appetite and head to this restaurant, where the friendly wait staff will serve up portions of Colosseum-esque proportions, like spaghetti and meatballs loaded with savory tomato sauce and lots of pungent garlic. Dishes center on Southern Italian immigrant fare, and are meant to be shared family-style with a large goblet of wine-to enhance the taste, of course. The ornate décor with walls covered in vintage photos evokes a warm homey feel that welcomes customers to dine among the other families and loyal customers. Buon Appetito!
best italian food anywhere – Very friendly staff. You get a small tour of the place before they take you to your seat. Get to go through the kitchen, which I thought was cool. The food is amazing! We had leftovers for four days and it was not that expensive, specially for how much food you get. Anywhere else is way more expensive in comparison with quality and quantity! Highly recommend this place! Yummmmm
Overrated and kitsch! – This place is way over rated! The food is typical mass produced Italian food but nothing particularly distinguishing about it. Atmosphere is acceptable but better for families. Not as cheap as one would expect. This is similar to Olive Garden but neither would get my dining dollar.
Wonderful Family Style Restaurant! (Make reservations!) – I come from a big family and when everyone's in town we go here :) the waiters are so accomidating and make everything so much fun! The price is excellent especially when the food is so awesome! It has by far the greatest tiramisu and mozzerella caprese in town!
Great meals great value – In ABQ this is the best Italian restaurant. While the pizza is excellent there are a lot of great pizza places. For people in large families or groups this is a must. For a very reasonable cost the portions are HUGE. Spagetti seems to be served in 3 pound platters and the meatballs are like a softball sized piece of meat. No matter what you order you'll need to take some home because even the biggest eater isn't going to finish it all. The service is excellent and theyll fill you up on so much before the meal you'll wonder how you are going to eat the giant plate of whatever you decide to order. The lasagna is so good you'll be really glad you have some for later. If you can somehow have dessert this is the place for tiramisu. No one and I mean no one makes it better. Not since my grandma or Brooklyn anyway. Once you've been here you'll be back to try all the dishes they have to offer.
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Head of Americans for Tax reform Grover Norquist criticized Gov. Bob McDonnell's transportation plan which swaps out the state's gasoline tax for a o.8 percent increase in the state sales tax.
"The plan as it stands now fails in its goal to prioritize transportation spending while avoiding tax increases," Norquist, author of the "no-new-tax pledge" said Tuesday in a statement from Americans for Tax Reform.
Norquist specifically called out Republican state Sens. Thomas Norment of James City County, Frank Wagner of Virginia Beach and John Watkins of Powhatan as "anti-taxpayer Republicans" for failing over the years to push their caucus to prioritize more general fund revenue for the state's failing transportation infrastructure.
"In the past, particularly in the senate, anti-taxpayer Republicans like Sen. Maj. Leader Tommy Norment, Sen. Frank Wagner, and Sen. John Watkins have worked with Democrats to hijack sound, tax-neutral, pro-growth transportation funding proposals to turn them into tax hikes to fund their pet projects," Norquist said.
Nine Republican members of the state Senate and 21 Republican members of the House of Delegates have signed the no-tax pledge.
Read the full statement from Americans for Tax Reform here:Statement on Governor Bob McDonnell's Transportation Funding Proposal
Virginia Governor Bob McDonnell's latest transportation funding proposal gets some things right: it begins to prioritize transportation spending while eliminating the gasoline tax.
But the truth is that most Democrats and too many Republicans in the legislature do not share Gov. McDonnell's prioritization of Virginia's transportation needs. Surprisingly, many of those opposed to making transportation a real priority hail from Northern Virginia and the Tidewater region, where transportation problems are most acute. The pressure imposed by these intransigent legislators has so far prevented a plan that addresses Virginia's transportation funding problems in a fiscally sustainable manner and does not grow the overall tax burden.
The plan as it stands now fails in its goal to prioritize transportation spending while avoiding tax increases. In the coming days, taxpayers expect legislators to work to protect Virginia families. To achieve a transportation funding bill that rejects tax increases, Americans for Tax Reform recommends the following:
1) Lower the size of the new additional sales tax component intended to replace the gas tax to one that avoids tax increases on Virginians;
2) Include the termination of the diesel tax along with the state gas tax;
3) Either eliminate the $15 car registration "fee" increase or accurately include its new revenues as taxes and reduce taxes elsewhere;
4) Further prioritize state spending by allocating a greater share of General Fund revenues toward Virginia's infrastructure needs, as the Governor has repeatedly proposed, notwithstanding the obstinate refusal to date of a handful of anti-taxpayer Republicans in the senate to support this sustainable approach.
At the same time, there is the danger that this plan could become an even worse deal for Virginia taxpayers as it moves through the legislative process. In the past, particularly in the senate, anti-taxpayer Republicans like Sen. Maj. Leader Tommy Norment, Sen. Frank Wagner, and Sen. John Watkins have worked with Democrats to hijack sound, tax-neutral, pro-growth transportation funding proposals to turn them into tax hikes to fund their pet projects.
By their actions, this tax-increase cohort has repeatedly told Virginians that transportation funding is their lowest priority. By funding everything else the government does first, leaving no room left for basic transportation needs, these members' actions reveal what their rhetoric obscures. They will only meet this core function of government after every spending interest in Richmond is served.
Since Mark Warner's dishonesty some three governors ago (running against tax hikes and misstating Virginia revenues to promote them), these members have conspired to scuttle any real reform in transportation funding, instead raising taxes that somehow never reach their stated target. Meanwhile, years later, the structural hurdles that facilitate the raiding of Virginia's revenues for other purposes continues unabated. More tax increases simply cannot solve Virginia's transportation problems—only statutory (or constitutional) reform that allows proper allocation of its resources can keep Virginia moving without sacrificing its engine of economic growth.
This session, Americans for Tax Reform hopes that Senators Norment, Wagner, and Watkins will this time work with their Republican colleagues in the house and senate to craft a sustainable, plan which addresses Virginia's transportation needs and is not a Trojan Horse for higher taxes.
The fact is Virginia does not have a revenue problem; it has a problem prioritizing spending.


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A traveler
June 11, 2012
February 7, 2011
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October 29, 2010
October 12, 2010
by Cantin2
Quogue, New York
March 29, 2010
From journal Our Favorite City - Boston
September 2, 2003
Elegant furnishings are mostly in shades of blue and gold and all suites have 12 to15 feet ceilings with at least four very long windows, two TVs, and plenty of storage space. The main lobby is small and quiet with a concierge desk. Continental Breakfast (for a fee) is served in the lounge/club room on the second floor and cocktails are available from 5pm, sometimes with quiet music.
The top floor has a game room and play area for children and laundry facilities for those on extended stays. The views from these rooms are beautiful - no other buildings are close by to obstruct, as with many other hotels in big cities.
The Seaport is filled with interesting shops, vendors, entertainers, and restaurants. Boston's beautiful Aquarium and IMAX are only two blocks away. Harbor Cruises and ferries depart regularly from the nearby docks. This hotel is perfect for families and extended stays since they are so spacious and well-located. The MTA (subway) is one block away, making access to Boston's other attractions so convenient. Access to Marriott Long Wharf's pool is available to guests. If you prefer a full service hotel rather than a quiet suite hotel, the Marriott Long Wharf, only two blocks away, would be a better choice.
From journal Short stays in Boston
by housefrau
Northborough, Massachusetts
May 24, 2002
The Boston Gardens, theatre district and Boston's best shopping are all within walking distance. You are minutes from the T that will take you to the JFK Library or the Fine Atrs Museums!Best Things About the Resort:Location, location, location- make this an absolute gem of a timeshare. Add to that, the building itself is a restored historic sight and what more could you ask for ...besides two bedrooms!Resort Experience:In the heart of Boston is this chic timeshare. It has one large bedroom and bath as well as a pullout couch. There is a mini kitchen- no stove but you are minutes from the Italian section, what do you want to cook for? There is a continental breakfast on the second floor each morning and a bar on the same floor for an afternoon drink if you don't find the Black Rose around the corner.
One floor houses a game room for children and the working mechanisms for one of Boston's oldest clocks. The top floor gives you an amazing view of the city.
The staff is friendly and competant and can help you with directions, reservations and any of your other needs.
From journal Europe in America- Boston