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This year's invitation-only event kicks off NISE Net's work for years 6-10. Keynote speakers, concurrent sessions, and in-depth workshops will explore how we can use our network to engage the public in nanoscale science, engineering, and technology.
7:30 am Registration Opens
8:00 am Breakfast
9:00 am Welcome
- Paul Martin, Senior Vice President, Science Learning, Science Museum of Minnesota
9:10 am Keynote: Smoke, mirrors and some really cool science: Current trends and issues in nanotechnology
- Andrew Maynard, Professor, Risk Science Center, University of Michigan School of Public Health
10:10 am Break
10:30 am Keynote: Engaging the public on nanotechnologies - so how are we doing?
- Kathy Sykes, Professor of Sciences and Society, Institute of Advanced Studies, University of Bristol
11:30 am NISE Network, Years 6-10
- Larry Bell, Senior Vice President - Strategic Initiatives, Museum of Science
12:15 pm Lunch (NISE Network regions)
- Northeast: NY, VT, NH,ME, RI, CT, MA
- Mid-Atlantic: PA, NJ, MD, DC, DE, OH
- Southeast: VA, NC, KY, TN, LA, MS, AL, GA, FL & Puerto Rico
- Midwest: ND, SD, NE, KS, MN, IA, MO, WI, IL, MI, IN
- West: AK, WA, OR, ID, MT, WY, CO, UT, NM
- Southwest: CA, NV, AZ, HI
- South: TX, AR, OK
- International
1:30 pm Concurrent sessions (detailed descriptions at the link):
- 1. Teacher Professional Development
- 2. Training Volunteers, Interns, and Staff
- 3. Nano for Young Audiences
- 4. Nano Everywhere for Everyone
- 5. Nano Project Leads to Macro Partnership - a Success Story
- 6. From Lab to the Classroom: Bringing Scientific Research to Science Ed
- 7. A Guide to Research Center - ISE Partnerships
3:00 pm Break
3:30 pm Getting involved with the NOVA Making Stuff series
- Jennifer Larese, NOVA Outreach Coordinator, WGBH
5:00 pm Evening wine and juice hour in Argonaut lobby
6:15 pm Bus from Argonaut to Exploratorium
6:30 pm Dinner reception at Exploratorium
- Hands-on activities provided by Lawrence Hall of Science and Making Stuff
7:30 am Registration Opens
8:00 am Breakfast
9:00 am Welcome
- Paul Martin, Senior Vice President, Science Learning, Science Museum of Minnesota
9:05 am Engaging the public in nano: Evaluation results
- Christine Reich, Director, Research and Evaluation, Museum of Science
- Marjorie Bequette, Director of Evaluation and Research, Science Museum of Minnesota
- Marcie Benne, Manager, Evaluation and Visitor Studies, Oregon Museum of Science and Industry
- Paul Martin, Senior Vice President, Science Learning, Science Museum of Minnesota
9:45 am Content map for nanoscale informal science education
- Kirsten Ellenbogen, Senior Director, Lifelong Learning, Science Museum of Minnesota
- Marjorie Bequette, Director of Evaluation and Research, Science Museum of Minnesota
10:15 Break
10:30 am Concurrent sessions (detailed descriptions at the link):
- 8. It's a Nano Summer! Nanoscience in Museum Camp Programs
- 9. What "REU" and "RET" Really Mean: Professional Development and Opportunities for Collaboration with Young Researchers and K-12 Teachers
- 10. Nano for School Groups
- 11. Best NanoDays Ever!
- 12. Making NanoDays Inclusive of All Learners
- 13. Exploring the Uncertain Nanotech Future: Lessons in Anticipatory Governance
12:00 pm Lunch (NISE Network regions)
- Northeast: NY, VT, NH,ME, RI, CT, MA
- Mid-Atlantic: PA, NJ, MD, DC, DE, OH
- Southeast: VA, NC, KY, TN, LA, MS, AL, GA, FL & Puerto Rico
- Midwest: ND, SD, NE, KS, MN, IA, MO, WI, IL, MI, IN
- West: AK, WA, OR, ID, MT, WY, CO, UT, NM
- Southwest: CA, NV, AZ, HI
- South: TX, AR, OK
- International
1:30 pm Concurrent professional development workshops: (detailed descriptions below)
- A. Nano 101
- B. Engaging the Public in Societal Issues
- C.Team-Based Evaluation
- D. Implementing Science Communication and Education/Outreach Skill-Building Programs for Early Career Scientists
- E. Visualizing the Nanoscale World
5:00 pm Evening wine and juice hour in Argonaut lobby
5:15 pm Performance of public programs and demonstrations
- Stephanie Long, Public Programs Manager, Science Museum of Minnesota
- Anders Liljeholm, Program Developer, Oregon Museum of Science and Industry
- Leigha Horton, Performer, Public Programs, Science Museum of Minnesota
- Rebecca Wall, Performer, Public Programs, Science Museum of Minnesota
Wednesday, October 27
5:00 pm Network Advisors meeting (NEGNOG and 6-10 advisors)
Thursday, October 28
7:30 am - 9:00 am Breakfast
8:00 am Work group meeting
- Web work group
8:30 am Public engagement steering
- Content steering work group
- Inclusive audiences work group
- Public engagement advisors
9:00 am Concurrent work group meetings
- NanoDays work group
10:30 am Break
10:45 am Concurrent work group meetings
- Community Hubs work group
- RISE steering group
- Inclusive audiences work group
12:00 pm Lunch
1:00 pm Concurrent work group meetings
- Research work group
- Programs work group
2:30 pm Break
3:00 pm Concurrent work group meetings
- Evaluation work group
- Exhibits work group
5:00 pm Meeting debrief
- Meeting planning team
6:30 pm NEGNOG meeting
Wednesday, October 27, 2010 - afternoon
A. Nano 101: If you're new to the NISE Network or looking for new ways to engage the public in nano, this workshop is for you! Presenters—including informal science educators and scientists—will provide an overview of nanoscale science, engineering, and technology, describe highlights of current and future research, and explore societal and ethical implications. We'll share public programs, demonstrations, and hands-on activities that are suitable to engage a wide range of audiences in nano. And we'll cover effective methods and techniques for making nano intelligible and interesting for a wide variety of audiences, as well as tips for training others to present nano to the public.
B. Engaging the Public in Societal Issues: How can your organization engage the public in important societal issues? In this workshop, informal science educators and scientists will discuss the benefits of engaging older youth and adult audiences in societal issues concerning nanotechnology, and explain the role informal science educators can play in this form of public engagement. We'll share some of the programs the NISE Network has developed to stimulate conversations around these issues, and discuss some of the obstacles you may face in delivering them. This workshop will also feature a collaborative brainstorming of ideas for future programming that we can all use to further engage our audiences in societal issues in everything nano.
C. Team-Based Evaluation: When people hear the term "evaluation", they often associate it with accountability. But evaluation is more than accountability—it's also a tool for professional learning. During this workshop, you'll learn more about the team-based evaluation approach NISE Net will use in Years 6 through 10, and how you can conduct your own evaluations to improve your professional practice. We'll share information about the core elements of team-based evaluation, including learning through inquiries, working with trusted peers, and being explicit about your theory of action. We'll also provide tips, tools and strategies for collecting, analyzing and reporting your own evaluation data.
D. Implementing Science Communication and Education/Outreach Skill-Building Programs for Early Career Scientists: Are you a university educator who wants to build your students' communication skills? Or a science museum educator who wants to create or strengthen a mutually beneficial partnership with a research center in your community? Then this workshop is for you. Several members of the NISE Net have developed science communication professional development activities that support science student participation in NanoDays and other public outreach activities, as well as enhancing the skills of the students in their own professional careers. These are programs that science museums can offer to their local universities in connection with partnership progams. They can support such university programs as Research Experiences for Undergraduates and graduate degree programs while building a community of young scientists better able to communicate with the public and with each other about their work. In this workshop you will learn about these programs and experience some of the activities they include. You'll also learn about workshops developed for presentation at scientist professional meetings and brainstorm ideas for immediate implementation at upcoming MRS conferences.
E. Visualizing the Nanoscale World: How do we picture a world we can't see? How do we envision just how small an atom is, or the movement of a molecule where gravity is barely relevant? Visuals such as images, animations, and diagrams are critical for engaging the public with the unfamiliar realm of nanoscale science. But which types of visuals are most effective? And how does the public interpret them? This workshop will explore the power and challenges of the different kinds of visuals used to present nanoscale science to the public. The first part of the workshop will give participants an overview of nanoscale visuals, with talks by Felice Frankel (based on her new book "No Small Matter: Visualizing Nanoscale Science"), Gail Jones (on size and scale), David Goodsell and Graham Johnson (on artists' representations), and Chris Robinson (on microscope images). The second part of the workshop will focus on giving participants tools to incorporate visuals more effectively into their own work. Jennifer Frazier will give an overview of the products and research developed by the NISE Net Visualization Lab. Participants will then work in small groups with speakers and the NISE Net Viz Lab team to get feedback on their own work.
Photo from the 2009 NISE Network Annual Meeting by Emily Maletz Graphic Design.


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Chicago >Restaurants > Dave & Buster's
1030 N. Clark Street, Chicago, IL | Directions 6061041.901416 -87.631838
Sun, Wed, Thurs:11:30am-11:00pm
Neighborhoods: Near North Side, Central
Provided by CityGrid
Get to Dave & Busters where you chose one of 8 great entree's and receive a $10 game card for only % 15.99!
If you want to feel like a kid again eating kind of crappy food but having more fun than a kid in a candy store, head to Dave & Buster's.
dave and busters worse restaurant – i give a - 5 as a rating. ive been to serveral d and b's . my family and i went to the downtown chicago location on clark st in chicago last night and when we got there could find a park so we had to pay to park in the parking garage next to d and b. so when we got inside we went over to the section where the games were to find a table we spotted a lady taking the dirty tableware off the table so we flew over to grab it, we sat there and waited for her to come wipe the table she didnt wash the table i had to ask her to wipe it down, then it took about 25 minutes for her to even take our order and when she did she happen to be in a hurry. so just before she brought our food over she cleaned the table and about 10 minutes later the food came and i then asked her was we gonna be able to get our drinks. she apoligized and said she was really busy and she was the only one taking orders for about 7 tables. EXCUSES EXCUSES she soon after brought the beverages over then the check comes i was so hoping that the drinks would be free since we didnt get them until after ther food was delivered but they were on there, we went ahead and paid for it our bill came up to $99.45 so i gave her $100.00 and she never brought my receipt ormy change back. at this point i was furious and asked her where was my recceipt and change she acted as if i'd said something wrong needless to say i got fifty cent backand she said she had thrown my receipt away. we had a horrible time we will never go back we spent alot of money to drive there and pay for parking. when you dont give decent service you dont get a tip.... PERIOD
Fun times at D&B – It is a fun place to visit when you need a night to feel young again without the dance clubs. I enjoy some of the games, and I do like to watch the Blackhawks or Cubs here. A very diverse crowd, so that is always enjoyable. Prices are about the norm for the Chicago area.
Definitely recommend.
Fun but expensive – I have been to the Dave and Buster's in Addison a few times but never to this location until last Saturday. Overall, an OK place for adults to have fun, although it can get pricey.
Parking: I'm not sure how hard parking was to find, as I was asleep and one of my friends was driving. We ended up on a side street.
Atmosphere: It was pretty crowded, though I've experienced the same at the Addison location. Being crowded can be a good thing, right? Lots of people to interact with...though it's usually couples or a group of guys unfortunately. We hung out mostly at the arcade section after eating. The trivia game is so addicting, if you are willing to wait in the lines it generates.
Food: The food was okay. I had a burger and fries. The service was also okay, considering how busy it was.
Price: Can get pricey. It's kind of hard to keep track of how you spend money at D&B since you basically load up a card with credits and swipe away at the machines. I think it's okay to splurge a little once in a while and have fun with your friends.
A Good Place to Have A Good Time! – Dave & Buster's is a place where people of many ages and generations can come and play, eat, or drink and have a good time. I have gone there during my high school years, during my college years, and feel very comfortable going there as an adult. It suits everyone's tastes, in that Dave & Buster's provides exclusivity to different age groups. The cuisine is very good, covering a moderate price range. Venue is good for groups and birthday parties/celebrations. The Downtown location is a central one, surrounded by nearby attractions and methods of transportations. However, parking may be a concern.
Bad Customer Service! Do Not Recommend – We went to Play Pool Table. We travelled almost 1 hour to get here. Their timings are quoted from 11:30 a.m. to 12:00 a.m. We got there at 11:00 p.m. sharp and the lady told us that she would not give a table after 11:00. There was no sign which described this policy plus she had a big time attitute problem. We will not recommend this place at all. You can go to many other places in Chicago to play pool table like there is a place called Chris's on Milwaukee where they offer several dozens of tables.
Super-sized party multiplex for casual diners and serious drinkers who like a joystick with their drumsticks and swizzle sticks. – In Short
This massive entertainment complex lures customers in with its arcade, then keeps them there by way of a spacious eatery serving pizza, pasta, burgers and finger food. Classic games like billiards, skeeball and shuffleboard are balanced by electronic counterpoints such as Ms. Pac-Man, Centipede and virtual-reality simulators that re-create an 18-wheeler ride or a Star Trek voyage. There are two full bars.
Terrible – I was, to say the very least, disappointed. The rude host told us it would be 45 minutes for a table, which was fine. We went to the bar and were ignored for 5 to 10 minutes by the bartenders, who were not busy. After over an hour and a half and talking to the hosts two times and being told it was OUR fault, we were finally given a table. Our server was very nice, which was a pleasant surprise. Unfortunately, she somehow forgot to put our order in and we received it, complementary, over an hour later. After spending roughly 4 dreadful hours there, we were too appalled by the terrible customer service to enjoy the game room, which was overrun by bratty kids anyway. I wouldn't recommend this place to my greatest enemy.
Chuck E Cheese for adults... – This place can be fun, but be prepared to be swarmed by kids unless you're there late at night. Also, drinks can be frightfully expensive -- beer starting at $5 and $6 a pint. Meals are OK, with all the usual sports bar/pub items.
Avoid the weekends – I love this place, but I try to never go Friday thru Sunday. The crowds are bad. I enjoy most all the apps, and I like the beer selection. I enjoy playing pool or the video games.
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subset: commoncrawl


text:
ARMSTRONG - Western Christian beat the North Union Warriors football team 45-9 in Hull, Iowa on Friday night.
Jacob Braddock rushed 12 times for 115 yards and completed 4 of 10 passes for 84 yards and three interceptions for North Union.
The Warriors scored their first points of the game on a 2-yard safety in the second quarter.
In the fourth quarter, Ty Anderson finished off a North Union drive with a 2-yard touchdown run. Jannis Lesko kicked the point-after to make it 9-45.
Cody Runksmeier ran the ball 10 times for 41 yards, and made two catches for 30 yards for the Warriors.
Braddock connected with Garret Johnson on one play, a 54-yard pass in the game.
Anderson ran six times for eight yards for North Union.
North Union (1-3) hosts LeMars Gehlen Catholic at 7:30 p.m. on Friday in Armstrong.


text:
Faculty / Organisational entity
Year of publication
Document Type
- Master's Thesis (28) (remove)
- English (28) (remove)
- Java 7's Dual Pivot Quicksort (2012)
- Recently, a new Quicksort variant due to Yaroslavskiy was chosen as standard sorting method for Oracle's Java 7 runtime library. The decision for the change was based on empirical studies showing that on average, the new algorithm is faster than the formerly used classic Quicksort. Surprisingly, the improvement was achieved by using a dual pivot approach — an idea that was considered not promising by several theoretical studies in the past. In this thesis, I try to find the reason for this unexpected success. My focus is on the precise and detailed average case analysis, aiming at the flavor of Knuth's series "The Art of Computer Programming". In particular, I go beyond abstract measures like counting key comparisons, and try to understand the efficiency of the algorithms at different levels of abstraction. Whenever possible, precise expected values are preferred to asymptotic approximations. This rigor ensures that (a) the sorting methods discussed here are actually usable in practice and (b) that the analysis results contribute to a sound comparison of the Quicksort variants.
- Information flow tracking for JavaScript in Chromium (2013)
- Vector bundles on elliptic curves and factors of automorphy (2005)
- The Atiyah's results on classification of vector bundles on elliptic curves are translated to the language of factors of automorphy.
- A Framework for Goal-oriented Process Configuration (2012)
- This research for this thesis was conducted to develop a framework which supports the automatic configuration of project-specific software development processes by selecting and combining different technologies: the Process Configuration Framework. The research draws attention to the problem that while the research community develops new technologies, the industrial companies continue only using their well-known ones. Because of this, technology transfer takes decades. In addition, there is the fact that there is no solution which solves all problems in a software development project. This leads to a number of technologies which need to be combined for one project. The framework developed and explained in this research mainly addresses those problems by building a bridge between research and industry as well as by supporting software companies during the selection of the most appropriate technologies combined in a software process. The technology transformation gap is filled by a repository of (new) technologies which are used as a foundation of the Process Configuration Framework. The process is configured by providing SPEM process pattern for each technology, so that the companies can build their process by plugging into each other. The technologies of the repository were specified in a schema including a technology model, context model, and an impact model. With context and impact it is possible to provide information about a technology, for example, its benefits to quality, cost or schedule. The offering of the process pattern as output of the Process Configuration Framework is performed in several stages: I Technology Ranking: 1 Ranking based on Application Domain, Project & Impact 2 Ranking based on Environment 3 Ranking based on Static Context II Technology Combination: 4 Creation of all possible Technology Chains 5 Restriction of the Technology Chains 6 Ranking based on Static and Dynamic Context 7 Extension of the Chains by Quality Assurance III Process Configuration: 8 Process Component Diagram 9 Extension of the Process Component Diagram 10 Instantiation of the Components by Technologies of the Technology Chain 11 Providing process patterns 12 Creation of the process based on Patterns The effectiveness and quality of the Process Configuration Framework have additionally been evaluated in a case study. Here, the Technology Chains manually created by experts were compared to the chains automatically created by the framework after it was configured by those experts. This comparison depicted that the framework results are similar and therefore can be used as a recommendation. We conclude from our research that support during the configuration of a process for software projects is important especially for non-experts. This support is provided by the Process Configuration Framework developed in this research. In addition our research has shown that this framework offers a possibility to speed up the technology transformation gap between the research community and industrial companies.
- Intersection Theory of the Tropical Moduli Spaces of Curves (2007)
- Tropical geometry is a very new mathematical domain. The appearance of tropical geometry was motivated by its deep relations to other mathematical branches. These include algebraic geometry, symplectic geometry, complex analysis, combinatorics and mathematical biology. In this work we see some more relations between algebraic geometry and tropical geometry. Our aim is to prove a one-to-one correspondence between the divisor classes on the moduli space of n-pointed rational stable curves and the divisors of the moduli space of n-pointed abstract tropical curves. Thus we state some results of the algebraic case first. In algebraic geometry these moduli spaces are well understood. In particular, the group of divisor classes is calculated by S. Keel. We recall the needed results in chapter one. For the proof of the correspondence we use some results of toric geometry. Further we want to show an equality of the Chow groups of a special toric variety and the algebraic moduli space. Thus we state some results of the toric geometry as well. This thesis tries to discover some connection between algebraic and tropical geometry. Thus we also need the corresponding tropical objects to the algebraic objects. Therefore we give some necessary definitions such as fan, tropical fan, morphisms between tropical fans, divisors or the topical moduli space of all n-marked tropical curves. Since we need it, we show that the tropical moduli space can be embedded as a tropical fan. After this preparatory work we prove that the group of divisor classes in v classical algebraic geometry has it equivalence in tropical geometry. For this it is useful to give a map from the group of divisor classes of the algebraic moduli space to the group of divisors of the tropical moduli space. Our aim is to prove the bijectivity of this map in chapter three. On the way we discover a deep connection between the algebraic moduli space and the toric variety given by the tropical fan of the tropical moduli space.
- Asymptotics for a thin elastic fiber in contact with a rigid body (2010)
- In this work a 3-dimensional contact elasticity problem for a thin fiber and a rigid foundation is studied. We describe the contact condition by a linear Robin-condition (by meaning of the penalized and linearized non-penetration and friction conditions). The dimension of the problem is reduced by an asymptotic approach. Scaling the Robin parameters appropriately we obtain a recurrent chain of Neumann type boundary value problems which are considered only in the microscopic scale. The problem for the leading term is a homogeneous Neumann problem, hence the leading term depends only on the slow variable. This motivates the choice of a multiplicative ansatz in the asymptotic expansion. The theoretical results are illustrated with numerical examples performed with a commercial finite-element software-tool.
- Computation of the central elements and centralizers of sets of elements in non-commutative polynomial algebras (2006)
- In this thesis we present the implementation of libraries center.lib and perron.lib for the non-commutative extension Plural of the Computer Algebra System Singular. The library center.lib was designed for the computation of elements of the centralizer of a set of elements and the center of a non-commutative polynomial algebra. It also provides solutions to related problems. The library perron.lib contains a procedure for the computation of relations between a set of pairwise commuting polynomials. The thesis comprises the theory behind the libraries, aspects of the implementation and some applications of the developed algorithms. Moreover, we provide extensive benchmarks for the computation of elements of the center. Some of our examples were never computed before.
- Context Modeling in the Domain of Ambient Intelligent Production Environments (2010)
- Ever since Mark Weiser's vision of Ubiquitous Computing the importance of context has increased in the computer science domain. Future Ambient Intelligent Environments will assist humans in their everyday activities, even without them being constantly aware of it. Objects in such environments will have small computers embedded into them which have the ability to predict human needs from the current context and adapt their behavior accordingly. This vision equally applies to future production environments. In modern factories workers and technical staff members are confronted with a multitude of devices from various manufacturers, all with different user interfaces, interaction concepts and degrees of complexity. Production processes are highly dynamic, whole modules can be exchanged or restructured. Both factors force users to continuously change their mental model of the environment. This complicates their workflows and leads to avoidable user errors or slips in judgement. In an Ambient Intelligent Production Environment these challenges have to be approached. The SmartMote is a universal control device for ambient intelligent production environments like the SmartFactoryKL. It copes with the problems mentioned above by integrating all the user interfaces into a single, holistic and mobile device. Following an automated Model-Based User Interface Development (MBUID) process it generates a fully functional graphical user interface from an abstract task-based description of the environment during run-time. This work introduces an approach to integrating context, namely the user's location, as an adaptation basis into the MBUID process. A Context Model is specified, which stores location information in a formal and precise way. Connected sensors continuously update the model with new values. The model is complemented by a reasoning component which uses an extensible set of rules. These rules are used to derive more abstract context information from basic sensor data and for providing this information to the MBUID process. The feasibility of the approach is shown by using the example of Interaction Zones, which let developers describe different task models depending on the user's location. Using the context model to determine when a user enters or leaves a zone, the generator can adapt the graphical user interface accordingly. Context-awareness and the potential to adapt to the current context of use are key requirements of applications in ambient intelligent environments. The approach presented here provides a clear procedure and extension scheme for the consideration of additional context types. As context has significant influence on the overall User Experience, this results not only in a better usefulness, but also in an improved usability of the SmartMote.
- Four Generations of Asset Pricing Models and Volatility Dynamics (2007)
- The scope of this diploma thesis is to examine the four generations of asset pricing models and the corresponding volatility dynamics which have been devepoled so far. We proceed as follows: In chapter 1 we give a short repetition of the Black-Scholes first generation model which assumes a constant volatility and we show that volatility should not be modeled as constant by examining statistical data and introducing the notion of implied volatility. In chapter 2, we examine the simplest models that are able to produce smiles or skews - local volatility models. These are called second generation models. Local volatility models model the volatility as a function of the stock price and time. We start with the work of Dupire, show how local volatility models can be calibrated and end with a detailed discussion of the constant elasticity of volatility model. Chapter 3 focuses on the Heston model which represents the class of the stochastic volatility models, which assume that the volatility itself is driven by a stochastic process. These are called third generation models. We introduce the model structure, derive a partial differential pricing equation, give a closed-form solution for European calls by solving this equation and explain how the model is calibrated. The last part of chapter 3 then deals with the limits and the mis-specifications of the Heston model, in particular for recent exotic options like reverse cliquets, Accumulators or Napoleons. In chapter 4 we then introduce the Bergomi forward variance model which is called fourth generation model as a consequence of the limits of the Heston model explained in chapter 3. The Bergomi model is a stochastic local volatility model - the spot price is modeled as a constant elasticity of volatility diffusion and its volatility parameters are functions of the so called forward variances which are specified as stochastic processes. We start with the model specification, derive a partial differential pricing equation, show how the model has to be calibrated and end with pricing examples and a concluding discussion.
- Evaluation of a Model-Based Development Process for Automotive Embedded Systems - Model-Based Development of an Adaptive Cruise Control System (2009)
- Nowadays, vehicle control systems such as anti-lock braking systems, electronic stability control, and cruise control systems yield many advantages. The electronic control units that are deployed in this specific application domain are embedded systems that are integrated in larger systems to achieve predefined applications. Embedded systems consist of embedded hardware and a large software part. Model-based development for embedded systems offers significant software-development benefits that are pointed out in this thesis. The vehicle control system Adaptive Cruise Control is developed in this thesis using a model-based software development process for embedded systems. As a modern industrial design tool that is prevalent in this domain, simulink,is used for modeling the environment, the system behavior, for determining controller parameters, and for simulation purposes. Using an appropriate toolchain, the embedded code is automatically generated. The adaptive cruise control system could be successfully implemented and tested within this short timespan using a waterfall model without increments. The vehicle plant and important filters are fully deduced in detail. Therefore, the design of further vehicle control systems needs less effort for development and precise simulation.


text: I am trying to pre-heat my incoming water by circulating it through a tank that holds my drain water. I have not purchased anything yet so design size is up in the air. I am looking for a 400 - 1000 gal tank to store the waste water (110-120 deg F). I have an Incoming 1-1/2" line (40 psi & 40-50 deg F). The more pre-heat I can put into this water the less my boiler has to work to give me 160 deg F wash water. What I am thinking is running the incoming line throught the waste water tank but I do not know how long the line has to be to give me the proper surface area to get the most heat exchange I can get. I have looked into buying some 3/4" tube and making my own header. Or buying some pre -finned tubes. Please let me know if you have any ideas


text:
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4/21/2014 12:46:34 AM. For Customer Service, please call 800.933.9904
Every little thing, and even some big ones, will be all right when you hang them using these strong metal bird magnets.
Four Little Birds Magnet Set
Set of 4 Magnets 2.25"Wx1.5"H
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text:
Stock Code: CA-019-BX
Manufacturers Code: BFC-SNB-150-KKN1-RP
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text:
Please be advised that our Legal Help is currently under review and subject to change.
How the Laws can Protect You:
Miss. Code Ann. 93-21-3 Definition of domestic violence
Miss. Code Ann. 97-3-7 Simple and aggravated assault, domestic assault
Cases mentioned in Section One involving aggravated assault:
Bridges v. State, 790 So.2d 230
Owens v. State, 763 So.2d 917
Miss. Code Ann. 97-35-9 thru 97-35-15 Disturbing the peace
Miss. Code Ann. 97-5-39 Physical abuse of children
Miss. Code Ann. 43-47-19 Abuse of a vulnerable adult
Miss. Code Ann. 97-3-65 Rape, statutory rape
Miss. Code Ann. 97-3-95 Sexual Battery of adult or child
Miss. Code Ann. 97-5-23 Fondling a child
Miss. Code Ann. 97-3-107 Stalking
Miss. Code Ann. 97-3-85 Harassment
Miss. Code Ann. 97-3-53 Kidnapping
Miss. Code Ann. 97-3-51 Interstate removal of a child
18 U.S.C. 2261 Interstate Domestic Violence and Interstate Stalking
18 U.S.C. 2262 Interstate Violation of a Protective Order
18 U.S.C. 922 Possession of firearms
Protective Order and Other Civil Laws for Your Protection:
Miss. Code Ann. 93-21-1 thru 23 Protective Orders
Miss. Code Ann. 93-31-28 Emergency Response by Law Enforcement Officers
Police Response:
Miss. Constitution, Sec. 26 A Constitutional Rights of Victims of Crime
Miss. Code Ann. 99-43-1 thru 49 Crime Victims Bill of Rights
This website is intended to provide general information only and is not to be considered legal advice in any manner. If you, a friend, or a family member are experiencing a crime of domestic violence, it is imperative that you contact the authorities and also seek legal advice through an attorney who will be able to represent your interests regarding the legal issues contained herein.
Domestic violence is a crime that not only impacts women. Men can be victims of violence at the hands of women. Violence also occurs between individuals of the same gender. However, for ease of written conversation on this website, the batterer will be referred to as "he" and the victim as "she."


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'Easy to grab with fun sounds to stimulate the child, machine washable and brightly coloured'
Toy Expert - Peterborough
'Cute little beanie toy, squeaker sound to keep your baby smiling!'
Toy Expert - Peterborough
'I gave this ball to my 3 month old son for Christmas and he absolutely adores it! His little face lights...'
Gizmorella - Berkshire
'Packed with developmental features that promote traditional play patterns, the Bend'
Kiddicare Staff Expert - Peterborough
'Lovely fabric and design - love the different textured and details, very soft and tactile'
Toy Expert - Peterborough
'These items are very pretty with a soft rattle so ideal for my new grandaughter due in April.'
bigmansbabe - West Bromwich, West Midlands
'Perfect size for small hand to grip. With a squeaker inside, touch or shake it to hear sounds.'
Toy Expoert - Peterborough


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Ever since their original statement that they were moving out the the GPU business, customers have been experiencing extensive delays when RMAing cards to BFG but in many cases RMA requests were still being honored. Now it looks like cards are being actively RETURNED to customers UNREPAIRED as BFG just doesn't have access to replacements or the components necessary to repair the cards.
We will have more about this in the coming days. The letter below comes from a power supply that was recently returned to a customer.
Article @ Hardware Canucks


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"Drop in" for books, blocks, puppets, puzzles
, coloring and play stations from 10:30 a.m. until 11:15 a.m. After childr
en clean up the toys, there is a story followed by circle time dances. Soc
ial skills and early literacy skills are enhanced in this interactive progr
am which fosters the love of books and the library for the young child.
Mrs. G. will be there to host our Friday morning program which runs the
school year, September through May. This program is suitable for children
ages 5 and under (ages 3 and under MUST be accompanied by an adult).
Friday, December 7, 2012 - 10:30am


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Key Lime White Chocolate Tart with Chocolate Shell
Sometimes you read a recipe and you expect one taste and get something else. It's not a bad thing when this happens, but it does set you back a bit.
Such is the case with this recipe that was requested by Tara. She had found it in Pure Chocolate : Divine Desserts and Sweets from the Creator of Fran's Chocolates and had asked me to make it. Having no disinclination to making anything with chocolate, I acquiesced.
It's a great recipe, don't get me wrong. It's probably one of the better desserts I've made, and that says a fair amount. The issue is that it was more key lime in taste, and not so much white chocolate. As my taste buds were epxecting a bit of a white chocolate taste. That's when I realized that the white chocolate is being used here to provide texture. If you make this, you'll notice a velvety consistency that the melted white chocolate provides. The white chocolate then is used to support the key lime, and not work in tandem.
Ah, the things we learn when we cook.
Side note: Look at all of that butter in this recipe. It seems that Fran doesn't mess around when it comes to taste. On to the recipe:
Chocolate Shell
- 12 Tablespoons unsalted butter, room temperature
- 1 cup bakers sugar
- 2/3 cup dark Dutch-Processed cocoa powder, sifted
- 1 1/2 teaspoons vanilla
- 1 1/2 cup all purpose flour
- 8 Large Egg Yolks
- 1 cup bakers sugar
- 4 oz white chocolate, finely chopped
- 8 Tablespoons unsalted butter, room temperature, cut into 16 pieces
In a mixing bowl, whip together the 12 Tablespoons of butter with 1 cup of sugar. Once fully incorporated with one another, add the cocoa. Mix well but gently. Add vanilla and flour and mix until you have a basic chocolate dough.
Wrap dough in saran wrap and chill in refrigerator for at least four hours, although overnight is preferred. (If you're an impatient sod like myself, you can skip the chilling and follow the directions below, placing the tart shell in the freezer for 30-40 minutes before baking the shell. You'll get a different shell texture, but it will work as well).
Remove the dough from the freezer. Sit on the counter for 20 minutes to bring to room temperature. Dust your counter with flour and knead the dough a few times. Roll into a ball and, using your hands, flatten into round disk. With a rolling pin, continue flattening the dough until it reachs about 10-11 inchses across and 1/8th inch thick. Place in a 9″ buttered tart pan. Press the dough evenly on the bottom and sides, removing any excess dough. Pierce the bottom with the tines of a fork. Chill for 30 minutes.
Heat oven to 350 degrees F. Place tart shell in oven for 20-25 minutes. Remove and bring to room temperature.
In a medium sauce pan, over medium-low heat, whisk together the egg yolks and sugar. Once smooth, add key lime juice and continue whisking.
Allow filling to cook, stirring consistenly with a spatula (heat resistent please). At the first sign of a bubble from boiling, remove from heat and add the white chocolate. Stir, melting the chocolate, and allow to become a smooth texture. Once the chocolate has melted, add the butter, one piece at a time, stirring until completely smooth and no sign of solid butter remains.
Pour into baked shell (you may have extra, so be careful) until it reaches top of shell. Chill in refrigerator for 4 hours to allow to set. To serve, bring out and allow to sit at room temperature for 30 minutes.
Serves 10-12


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OURAY COUNTY – Irrigators and other upper Uncompahgre River water users took preliminary steps last week to form a new organization which can act as a unified voice for various Ouray County water users in local, regional and statewide water use negotiations.
Ridgway attorney Andy Mueller, a senior partner at the Tisdel Law Firm in Ouray, led the discussion, which occurred last Thursday, May 9 at the Ouray County Land Use building, with about 30 water users and other interested parties in attendance.
Mueller is a member of the Colorado River District Board of Directors representing Ouray County, and has extensive water law experience. He expressed growing concern that as water becomes ever scarcer throughout the West, Ouray County water users still do not have an organized entity through which to assert their collective interest.
This puts them at a distinct disadvantage compared to entities such as the Uncompahgre Valley Water Users Association, Tri-County Water and the Upper Gunnison Water Conservancy District, "all of whom are very organized and very well versed in water administration and protecting their own rights and how they can best be served," Mueller observed. "I wouldn't suggest by any means that these folks are enemies, but just like anybody else, they are not necessarily there to look out for us. I think that's our job as water users."
As a case in point, Mueller pointed to the Upper Gunnison Water Conservancy District's recent efforts to protect its hay growers from a potential call this summer by the UVWUA's Montrose & Delta Canal, by pooling funds to buy a source of water rights augmentation from the Uncompahgre River. The attempt fizzled but served to underscore Ouray County water users' current lack of organization, as they had no meaningful seat at the table during negotiations.
The UVWUA, by comparison, with its senior water rights dating back to the earliest state decrees, has some "pretty amazing operational discretion in terms of what sources it uses to feed its system," Mueller said. Like a giant multi-pronged straw, the organization can basically call on water from all directions. It can help itself to water stored in both Ridgway Reservoir and Taylor Reservoir (between Gunnison and Crested Butte), take direct flow water out of the Gunnison River and Uncompahgre River; as well as water which has been routed to the Montrose area from the Black Canyon through the 5.8 mile Gunnison Tunnel, pretty much any time during the irrigation season.
"As you can imagine, when they pull water from one source (by means of a call), it results in a loud screaming noise," Mueller said. Currently, however, the Upper Uncompahgre water users lack collective vocal cords with which to scream.
"We can't even sit down at the table with these other folks in our basin until we have a seat for ourselves and that's why this Water Users Association is a good idea," Mueller said.
Similar entities have existed in the past. Local rancher Ralph Walchle, one of many local irrigators in attendance at last Thursday's meeting, recalled one Ouray County ditch owners association that dated all the way back to 1888.
Mueller added a memory of a Ouray County Water Conservancy District which met its demise around the time when the Tri-County Water Conservancy District (the entity which controls most of the water in Ridgway Reservoir) came into existence.
"Times of drought create these things; then when plenty of water is available, they go away," he said.
One of the most pressing reasons to create such an entity now is because the region is experiencing an ongoing drought of near record proportions.
"The prevailing science predicts a much drier future, with a bullseye on Ouray County as an epicenter of dryness," Mueller warned.
Mueller and Ouray County Attorney Marti Whitmore, who also has a strong background in water law, have been discussing the problem ever since last summer's drought caused the UVWUA to place a call with its Montrose & Delta Canal on upstream junior water rights holders starting on May 2, 2012.
The call was costly to both irrigators and municipalities. According to Mueller, irrigators in Ouray County saw a 50 percent reduction in their hay crops last summer due to the call. The City of Ouray, meanwhile, with municipal water rights that are junior to many downstream users including the M&D Canal, had to spend thousands of dollars preparing an emergency substitute water supply plan for the Colorado Division of Water Resources and purchasing extra water rights to satisfy the thirsty downstream users who had demanded the "immediate curtailment" of the City of Ouray's water supply.
(Ridgway, which has three municipal water sources, saw its less-senior rights called out, but the town was able to get by on a senior right that is only impacted during extreme drought.)
"So far this year we have been okay, but recent meetings with the Water Division engineer indicate that another call could come out any day," Mueller warned. "Despite the cool weather, the threat is out there that another call could hit our county."
In light of this, Mueller proposed the immediate formation of a Ouray County Water Users Association.
The association would take the form of a nonprofit corporation whose members use water from the Upper Uncompahgre River for any number of beneficial uses that are recognized by the state constitution. The entity would be self-governed and independent of county government.
And, Mueller stressed, the organization first and foremost would respect the ownership and control of water rights as utilized within Colorado's prior appropriation system – the "first in time, first in right" doctrine which in times of water shortage, permits a senior right to place a "call" on a stream to obtain a full supply.
"This is not an effort to subvert water appropriation," Mueller said. "It's more to understand it and work within that system to the benefit of the water users."
Unlike groups such as UVWUA, the Ouray association in and of itself would not own or administer any water rights or ditches. It would act primarilly as a voice for various Ouray County water users in local, regional and statewide water use negotiations.
"There is an awful lot going on on a lot of levels that will impact our future water here in Ouray County," Mueller warned.
The group could also focus on flushing out the "big picture" of water usage in the county, studying when and where shortages occur, and focusing on various solutions to address those shortages.
Ultimately, the association could propose the formation of a new Water Conservancy District, the formation and funding of which would need to be put to a vote in Ouray County. Such an entity would have the authority to construct and acquire upstream reservoirs for county-wide water rights augmentation purposes that could be operated for the benefit of the county's municipalities and irrigators alike, as well as for other water users, Mueller said.
"It takes a lot of planning and a lot of money," he said. "There are significant pools of money at the state and federal level for this kind of work and if we are organized, we can apply for and get those funds."
A stakeholders group comprised of local ranchers Daris Jutten, Ken Lipton, Jack Flowers and Ken Orvis, and representatives from the Town of Ridgway and the City of Ouray, agreed to meet again in the near future to further explore the concept of forming a Ouray County Water Users Association. The next community-wide meeting on the topic is tentatively scheduled for Thursday, June 13 at 7 p.m. at the County Land Use building north of Ridgway.
firstname.lastname@example.com or Tweet @iamsamwright


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Family Photo Album
Material List
- Classic Leather Album, 12"x12" – Black Ring Photo Sleeves, 12"x12" (2-4"x6", 3-6"x4" and 1-2"x12")
- Ring Photo Sleeves, 12"x12" (4-6"x4" and 3-4"x4")
- Journaling Cards, 4"x6" – Anthology
- Paper Trimmer (or Scissors)
- Scrapbook Adhesive
- Photos, 4"x6" (8 Horizontal and 1 Vertical)
Project Instructions
Insert photographs into the photo sleeves, as shown.
To create the left page, tear the red journaling card out of pad, add journaling and insert into the left bottom pocket of photo sleeve.
Tear out both the green polka-dot and green lined cards out of the journaling card pad. Cut two 2"x6" strips out of the green polka-dot card adhere them together, creating a 2"x12" strip. Trim the green lined card down to 2"x6" and adhere to the top of the 2"x12" strip. Add journaling and insert into the pocket on the right hand side of the photo sleeve.
To create the right page, tear the flower journaling card of the pad, add journaling and insert into the top right pocket of the photo sleeve.
Tear yellow lined card from journaling card pad and cut 1" from each side, creating a 4"x4" card. Add journaling to card and insert into the center pocket of photo sleeve.
Place both pages in a 12"x12" ring album.


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Script section containing code for Liveperson Chat Solution
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I have three reciprocating saws in my box. An 18v cordless DeWalt, a 15 amp corded Milwaukee Super, and an old corded Black & Decker with a saber grip. The Black & Decker only gets used when the saber grip makes the job easier, which isn't very often.
I've had the DeWalt for about four years now I think. Great for when a cordless tool is the best option. Will "cook" a battery if you let the charge get to low and try to push the tool. Run time is pretty low if you are working the tool hard. The tool of choice for putting a fresh cut on the Christmas tree every year. The wife occasionally uses it to prune trees. A medium duty tool.
The Milwaukee Super is a beast of a tool that strikes fear in the hearts of carpenters everywhere. In other words, you can do some serious demo work with it. I've used it to cut cement block and concrete embedded with rebar. Highly recommended.
Both the DeWalt and the Milwaukee Super will cost you about the same. If I could only have one, I'd buy the Milwaukee.
I like Lennox Gold blades for most jobs. If I need a carbide coated blade I usually go with a Bosch.


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SAN MIGUEL COUNTY – The use of single-family homes, caretaker units and accessory dwelling units as short-term rentals in the unincorporated areas of San Miguel County will be the focus of a San Miguel Board of County Commissioners public hearing on Wednesday, Aug. 1.
The Commissioners will take public comment regarding the possibility of a Land Use Code amendment designed to clarify current regulation of short-term rentals. According to County Planning Director Mike Rozycki, the LUC's language pertaining to short-term rentals of single-family dwellings is ambiguous. While the hearing may lead the commissioners to consider various regulatory options, Rozycki said no decision has been made regarding an amendment that permits, permits with conditions, or prohibits short-term rentals in any county zone districts.
Nor will any LUC amendments be drafted, prior to the hearing.
"I want to be clear that the intent of the public meeting is to present information and share the benefits of research we have done with other mountain town resorts and communities on how they handle short-term rentals," Rozycki said, adding that the "commissioners want to hear" from persons now operating short-term rentals, about "their views and opinions....And then, have a discussion on what the various options could be."
Possible options range from allowing short-term rentals without restrictions to allowing them with some form of review process to simply not allowing the use of short-term rentals all. Should short-term rentals be deemed allowable, details of how state lodging taxes are collected will be a topic of discussion.
The county's LUC states caretaker units cannot be rented for a time period of less than 30 days, and accessory dwelling units cannot be rented for less than six months.
"The Land Use Code doesn't have that kind of specific language for single-family residences," Rozycki said.
Policy on short-term rentals to date, Rozycki said, is that short-term rentals of single-family dwellings are akin to operating a hotel or a bed and breakfast. As defined in the LUC, commercial operations defined as such are not considered to be a use allowed by right in any of the county zone districts.
After speaking with representatives from other counties in Colorado, Rozycki found that San Miguel County is not alone in trying to find the best way to handle short-term rentals of single-family dwellings. Boulder, Jefferson and Lake counties have all recently gone through LUC amendment processes to provide more specific provisions on short-term rentals.
"In the past, some of the counties looked at short-term rental use and didn't allow them," he said. "In recent years," more short-term rentals are coming on the market, forcing officials "to figure out how they fit into the whole tourist economy and how to allow them including paying requisite taxes and, if needed, certain levels of regulations and restrictions."
Since the commissioners directed county staff to begin exploring details of a possible short-term rentals amendment to the LUC in March, concerns have been voiced about whether or not prohibiting short-term rentals constitutes rent control, as if it relates to the Colorado Supreme Court decision in Lot Thirty-Four Venture, L.L.C. v. Town of Telluride, also known as "The Telluride Case" of 2000. Some argue that prohibiting short-term rentals is a form of rent control, while others would argue that prohibiting the use is not controlling the price of the rental, but rather defining whether or not it is an allowed use. From what Rozycki's been hearing from other counties that have recently enacted short-term rental regulations, the Telluride Case doesn't appear to have any bearing on possible amendments to the LUC on short-term rentals.
"It's fair to say most attorneys representing local governments don't consider this to be a form of rent control," he said.
The Aug. 1 public hearing will begin at 10 a.m. in commissioners meeting room, located in the Second Floor of the Miramonte Building at 333 W. Colorado Ave. If a proposed LUC amendment is drafted, it must go through a two-step approval process with public hearings at both the San Miguel Planning Commission level and the Board of County Commissioner level.
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SAN MIGUEL COUNTY – The use of single-family homes, caretaker units and accessory dwelling units as short-term rentals in the unincorporated areas of San Miguel County will be the focus of a San Miguel Board of County Commissioners public hearing on Wednesday, Aug. 1.


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Seven Blind Mice
Ed Young - Author
Hardcover | $17.99 | add to cart | view cart
ISBN 9780399222610 | 48 pages | 29 Apr 1992 | Philomel | 10.31 x 11.25in | 3 - 9 years
Additional Formats:
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- Board book: $8.99 add to cart
Caldecott Honor
Summary of Seven Blind Mice Summary of Seven Blind Mice Reviews for Seven Blind Mice An Excerpt from Seven Blind Mice
"It's a pillar," says one. "It's a fan," says another. One by one, the seven blind mice investigate the strange Something by the pond. And one by one, they come back with a different theory. It's only when the seventh mouse goes out-and explores the whole Something-that the mice see the whole truth. Based on a classic Indian tale, Ed Young's beautifully rendered version is a treasure to enjoy again and again.
"Immensely appealing." (The Horn Book, starred review)
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This telescoping shoe rack holds up to 36 pairs of shoes, yet only requires 1'-diameter of floor space. The standalone organizer has six hangers and each one holds up to six pairs of shoes (depending upon size, width, and bulk) and adjusts to any height on the pole for customizable storage that keeps floors uncluttered and footwear within reach. The rack's spring-loaded tension pole telescopes from 7' 4 1/2" to 8' 1" high to accommodate different ceiling heights and sets up without any drilling or marring of floors or ceilings. The pole locks into place. A basket on the top of the pole provides convenient storage for accessories. Electroplated steel construction. Assembly required. 90 1/2" H x 1' Diam. (18 lbs.)
Lifetime Guarantee
The Space Saving 36 Pair Shoe Rack comes with The Hammacher Schlemmer Lifetime Guarantee at no additional charge. If this product ever disappoints you, for any reason, you may return your Hammacher Schlemmer purchase for exchange, credit, or refund.Should you have any questions, we are available 24 hours a day, seven days a week. Please call 1-800-321-1484 to speak with a product specialist or email us at email@example.com to receive a response within one hour.
May we recommend:
COPYRIGHT © 2014 HAMMACHER SCHLEMMER & COMPANY, INC. ALL RIGHTS RESERVED. W101HAMMACHER SCHLEMMER • 147 E. 57th ST • NEW YORK, NY • 10022 • 1-800-321-1484


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Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.
For the last week we had no propane and as a result I have had to cook all of my food on an electric skillet. This week is Holy week and ,for my family, usually involves a lot of baking in preparation for Easter Sunday. Lent officially ends on the Saturday before Easter at noon. For most Christians the 40 days prior to Easter, known as Lent, is a time of prayer and fasting. Traditionally Christians "give something up" for Lent. Our family gave up sweets so I had to think of something easy and delicious to make on an electric skillet to break our fast.
Fortunately, I remembered one of my favorite child hood treats that my Grandfather used to make during the Easter season, Italian fried doughnuts (Zeppole,or crispelle).
My Grandparents always found a way to tell people how healthy their deserts were. My grandmother would always tell us exactly what we were eating. "There are fresh eggs, whole wheat, milk, butter, and no chemicals in here," she would say in her musical New York Italian voice. Grandpa's cake (or whatever it was we were eating) made a wholesome breakfast according to grandma.
These doughnuts may not have a heart healthy seal of approval from the FDA, however they are Grandma Grimaldi approved, easy to make, and perfect to break any fast or diet with. Italians traditionally serve them on the feast of St. Joseph, March 19, at Easter, and on picnics. They are usually served for desert with coffee, but rarely for breakfast. Enjoy!
6 cups white whole-wheat flour
2 tsp yeast
2 tsp salt
¼ cup sugar
3 eggs
¼ cup olive oil
Water about 2 ½ cups
1 quart of peanut (or other suitable oil) for deep frying
Powdered or cinnamon sugar for dusting
In the bowl of a mixer add flour, yeast, salt and sugar. Scramble the eggs with the olive oil in a separate bowl. With the dough hook attachment turn the mixer on low to incorporate the dry ingredients. With the mixer running, add the egg/oil mixture and as much water as you need to make a cohesive dough. The dough should be sticky but hold together. Knead the dough by machine for about 10 minutes. Scrape the mixing bowl a few times to ensure full incorporation of ingredients. Next, cover the dough with a damp cloth and allow it to rise in a warm location for about 2 hours. When the dough has risen oil your hands with a little olive oil and sprinkle the counter with a bit of flour. Knock down the dough. To form the doughnuts, pinch small pieces of dough and form into balls about half as big as you want your doughnuts to be. Palm size is just about right but some people like them smaller.
Allow the doughnuts to rise for about half an hour, meanwhile in a deep skillet, frying pan, or deep fryer add the frying oil. Heat the oil to about 400 degrees Fahrenheit. Being careful not to over crowd them, place the doughnuts in the hot oil. Cook them for about 3 minutes per side until they are golden brown. When they are cooked drain them on brown paper for a few minutes. Finally sprinkle them with powdered sugar or roll them in cinnamon sugar. They're also delicious with fresh jam.
These are best served piping hot.
A few years ago I decided to make Echinacea tincture. I buy a lot of Echinacea tincture to use at the first sign of a cold. I spend $15 on little bottles of Echinacea at the health food coop, but I have Purple Coneflowers (Echinacea) growing right in my own herb garden. This is silly, I thought. I can do this. I can make my own Echinacea tincture. I have heard it is easy to make.
I bought a book about medicinal herbs by Rosemary Gladstar and read all about the easy ways to capture the potency of herbs into easy remedies, such as tea, salves and tinctures. I enjoyed reading and dreaming about it, but it still felt like magic. I thought about it for year. I put it on my to-do list. I thought about it some more. My to-do list included "make tincture" for months, with no practical application of it.
Maybe I need to break down the process. I started writing on my list "dig echinacea herb", thinking that would do the trick. I'd surely get it done now.
It didn't happen. For months it didn't happen. A bit of inertia going on. Maybe another year went by. I couldn't seem to do it by myself. I thought if I got someone else involved it might move me along. I would engage an enthusiastic friend into the project. Denise would be into it. I solicited her enthusiasm and together, we dug the roots in the fall. There, step one complete.
I let the pile of roots sit on my porch until they dried into nothing. Abandoned, waiting, waiting, abandoned, until it was a dried up pile of nothing at all.
Another friend, Chris, with six jars of herbs marinating in vodka on top of his frig, had once told me that making a tincture is harder than harvesting and throwing away an herb, but not much harder. He said this as he lovingly rocked each jar back and forth, its contents immersed and feeling very attended to. So Chris says, its barely more work than composting the shriveled up dry roots I had left for dead. Still, they are supposed to impart powerful attended-to energy into the tincture, not emotions of complete abandonment, left on the porch in neglect. I could do better.
The following fall I met Rosemary Gladstar. She is a joy to witness, that woman. It was a pleasure to hear her speak at the Mother Earth News Fair in Seven Springs, Pennsylvania. She stood at the table with a pile of herbs that she brought from her home garden and wild medicinals (read: weeds) from the parking lot of the Seven Springs Resort. Now when I dream over her herbal books, I feel like I am sitting in her kitchen garden with her, talking herbs. She brings all the energy of the medicinal garden into her speaking engagements. She makes it seem easy. She gave us a pep talk on the easy process of making a tincture, pouring vodka over chopped herbs and letting it steep for weeks.
Here she is, ready to help you out too, with this youtube video lesson on making Echinacea tincture. And why exactly, was it not easy from the start? Pour vodka over chopped herbs…what exactly was stopping me? How hard could I make this? I put something different on my to-do list: buy a bottle of vodka. I bought myself a bottle of Absolut Vodka, 80 proof. This was already starting to feel more potent.
Now all I needed was the root. And why exactly was that part difficult? It's right out there in my herb garden. I think this transformation from pretty flowers to medicine is hard to get my head around. I always had a sense of hesitation, just enough doubt to inhibit the process. It just seems a bit surreal that roots and vodka would concoct something potent. And why not? People in the rainforest or down in North Carolina know that you can cut important plants and use them as medicine. I didn't grow up with anyone around me collecting tree bark to simmer for my headache remedy, or running out to pick some plantain leaves to heal a cut. Why would I trust the jar from the natural food coop more than roots soaking in vodka? Because its $15? Or because it is purchased…from a wellness center?
I needed to truly own the fact that the most potent remedies are natural plants. I may be on to the, um, root of the problem here.
So the contemplation of all this absorbed another month or two. It was late fall and I was attending a barter faire, with lovingly prepared or harvested items for trade by people in my community. A kind woman had her eye on my sweet potatoes and she offered me a bag of dried Echinacea, leaves and stems and flowers intact. I looked up at her, about to decline because I have my own Echinacea to harvest. But there she was in front of me, and there was the bag, almost in my hands and ready to go. She gave me a gentle, wise look, like she had some confidence and experience in the process and she said, "Just chop it up and pour vodka over it. It's easy." I took the Echinacea and gave her some sweet potatoes.
I took it home and chopped it up and poured my bottle of vodka over it. The whole $35 bottle of vodka. Rosemary Gladstar told us to talk to our herbs and instill good intentions in them. For weeks I shook and admired my jar of herbs every day that I went into my pantry for something, gently mixing it, giving it a hopeful thought. Some trust.
A vision of healing my family from the earth. From our garden. From our own efforts. That's very powerful medicine right there. It's bound to be.
Pouring off the liquid from the spent herbs was exciting. It made five or six little jars of Echinacea tincture, which seems to be about a year's supply for me. I appreciated using my own Echinacea all winter and I gained confidence that it's the real deal.
So this season I should make another batch for next winter. From my own coneflowers right in my garden. Right? That's the next step. Sometimes you have to cut yourself some slack and break difficult processes down into baby steps. Even easy processes. Because sometimes the hard part is psychological. The process was easy the whole time, but I had to bust through my own psychological barrier to the truth: plants are good for you and they make good medicine.
Rosemary Gladstar has many books on herbs. Here are the two that I own and love:
Medicinal Herbs: A Beginner's Guide (this one is for gardening herbalists)
Herbal Recipes for Vibrant Health (this one is for any kitchen herbalists)
Do you have Echinacea in your garden? Try this whole-plant Echinacea tincture:
I read about whole-plant Echinacea tincture in Rosemary's book Medicinal Herbs: A Beginner's Guide. Start it this spring and go through the whole season into fall, adding parts of the plant throughout the growing season. In the late spring you add leaves to your jar of vodka, then a few young buds, several summer flowers, then dig some of the root in the late fall to chop and add into the jar. I like the energy of the whole season and the whole plant that is captured in this tincture. I'm a little doubtful that I'll harvest four times this season for the whole plant tincture, but I'm ready for the challenge of this next step of commitment.
Ilene White Freedman operates House in the Woods organic CSA farm with her husband, Phil, in Frederick, Maryland. The Freedmans are one of six 2013 Mother Earth News Homesteaders of the Year. Ilene blogs about making things from scratch, putting up the harvest, gardening and farm life at Mother Earth News and Blog.HouseInTheWoods.com, easy to follow from our Facebook Page. For more about the farm, go to www.HouseInTheWoods.com.
After I baked my first loaf of bread, I was pretty proud of myself. It may not have looked perfect but I thought that it tasted wonderful. So that gave me confidence to try something new and challenging. To me that meant adding more ingredients!
The recipe that I tried came out of Ed Wood's Classic Sourdoughs revised A home Baker's Handbook. I found the Herb Bread recipe and thought this would be wonderful. I had some fresh herbs (which my gardening is neck in neck with my ability to bake or cook) out back that would be perfect for this recipe.
The results were amazing. I have to say it is my favorite bread that I have made yet. I love it with pasta, steak, pork, it just seems to go with anything that you eat. It isn't an overwhelming taste. You can use fresh or dried herbs. I am learning too that I can change the taste by adding more or changing thing up. I also made too long French type loaves. That is the great thing about this whole baking business, I am learning that experimenting is part of the process. Yield one 1 ½ pound loaf.
1 cup sourdough culture
1 tbsp butter
1 cup milk
1 tsp salt
1 tsp sugar
½ tsp dried thyme
½ tsp dried oregano
½ tsp crushed dried basil
3 ½ cups unbleached all-purpose flour
Pour the culture into a mixing bowl. Melt the butter and add the milk to warm. Stir in the salt, sugar, thyme, oregano, and basil and stir. Add the butter mixture to the culture and mix well. Add the flour a cup at a time until the dough becomes too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Or mix and knead all of the ingredients for a maximum of 25 minutes in a bread machine or other mixer.
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F, in a large bowl covered with plastic wrap (or leave in the machine pan, removed from the machine, securing the plastic wrap with a rubber band). During this time, the dough should double in size in the covered bowl, or rise to the top of the machine pan. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
After the 30-minute rest, shape the dough. Flatten it slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball, then pat and pull into the loaf shape you desire. Place on a baking sheet or in a bread pan and proof for 2 to 4 hours, until it doubles in bulk or rises nearly to the top of the pan. Proof for the first hour at room temperature and then at 85° to 90°F in a proofing box.
Place the pan with its shaped, proofed loaf in a cool oven, then turn the temperature to 375 degrees Fahrenheit and bake for 70 minutes. Or transfer the loaf to a preheated baking stone in a 450°F oven and bake for 40 minutes. When the loaf is baked, remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.
I love this bread with just butter, olive oil, bread dipping oil and the list goes on. It is a good thing that I have these sourdough starters from Sourdoughs International and Ed's advice because I am a bread lover. It is so fun to learn all these different ways to make bread. Happy baking.
If not now, when? Tomorrow? Next week? For months I had been wanting to invite my sister and niece over to bake pumpkin rolls. They had asked me weeks before Christmas to teach them and I was happy to oblige. Then days turned into weeks, which turned into months. The new year began and reality hit hard. Within a couple of months, I had attended a memorial service or visited a funeral home six times. A brother, two mentors, an aunt, a neighbor, and my daughter's longtime boyfriend had all passed away within eight weeks. Their time and my time with them, had run out.
Make some memories you will never forget.
You see, time passes so quickly when we don't slow down to enjoy it. It is measured by seconds, minutes, hours, days, weeks, etc. And it passes in its allotted….well, time. Realizing how precious time is and how precious people are, my sister and I selected a date. We rolled up our sleeves and we made pumpkin rolls. If you have ever made pumpkin rolls, you know they can be a little messy. So we made a little mess, but we also made memories. I sent them home with their pumpkin rolls and the only one who was disappointed was my husband because I didn't save any for him. Because I am the Director of Happiness at Winn Sisters Farm, there were more pumpkin rolls baked the next day.
The lesson that I want to pass on to you is to share your time, but more importantly to share what you know. Most everyone knows that besides reading and writing, I LOVE TO BAKE. I also love to teach. Last summer at the middle school where I work, I taught my students how to bake bread. It was so much fun for me! They mixed, they kneaded, they waited, and then they partook of what I call heaven on earth, warm school-baked bread. They took their loaves home and shared them with their families. Hopefully, that lesson will stay with them for the rest of their lives. When one student came back to the school kitchen to check on his bread he exclaimed, "Ms. Carol, what happened to my bread?". He had never seen risen dough and thought it was pretty amazing. I feel the same way each time I watch yeast doing its magic.
The recipe we used at school is one of my favorites. It makes a basic whole wheat bread that is light and satisfying. The recipe makes two medium size loaves of bread and a small batch of cinnamon rolls.
5 teaspoons of active dry yeast
1 cup warm water
2 cups of organic milk
3 tablespoons of honey
3 tablespoons of butter
3 cups of bread flour
3 cups of white whole wheat flour
1 tablespoon salt
I dissolve 5 teaspoons of active dry yeast in 1 cup warm water (about 120 degrees) in my bread-baking bowl. My big, clay mixing bowl is perfect for my bread-making because it can be used for mixing and kneading the dough.
I scald 2 cups of organic milk and let it cool to lukewarm.
I then dissolve 3 tablespoons of honey and 3 tablespoons of butter in the milk. Yesterday I used coconut oil in place of the butter for a little diversion and it worked out very well. Either way works for me.
I then measure out 3 cups of bread flour and 3 cups of white whole wheat flour and mix them together in a separate bowl. I add 1 tablespoon salt into the flour mixture. You will need a couple more cups of flour, but I add it as I knead the dough.
After I see the yeast starting to do its magic, I add the milk mixture to the water/yeast mixture. Then it is time to slowly add the flour, 1 cup at a time and mixing as you go. This is where the extra two cups or so of flour will be used. After you have added the 6 cups of flour, add enough of the extra flour so that the mixture forms a nice workable dough, not too sticky.
Now, it is time to start the kneading. I knead my dough right in the bowl, but you can also use your pastry mat sprinkled lightly with flour. Place the dough on the mat, and using the heel of your hands, press the dough away from you and then fold it in half towards you and press again. Kneading will take about eight to ten minutes for your dough to become smooth and ready for it to rise. Place the dough in a bowl that has been lightly oiled on the bottom and sides. Cover with a pastry cloth. I use white linen cloths that are used specifically for my bread escapades.
Raising takes about an hour and then I punch the dough down. I divide the dough in two (for two large loaves) or three equal parts and place in buttered loaf pans and prepare into cinnamon rolls. The dough is then covered with the cloth again and the second rising begins. About an hour later they are placed in a 375 degree Fahrenheit pre-heated oven to bake for approximately 25 minutes. You may brush the tops of the loaves with butter before and after they bake, if you wish.
This bread takes about three hours from beginning to end. Isn't there someone you would love to spend that time with? Just think of the coffee you could drink and the problems you could solve while you are waiting for that bread to rise, rise again, bake and possibly enjoy right out of the oven. Don't you think, that now's the time?
In response to the article From Field to Flour: How to Grow Wheat in the April/May 2014 issue, reader Jenna Winkeller wrote to us about a homemade device that can make small-scale wheat cultivation far more efficient: a DIY wheat thresher crafted from just a bucket, drill and chain.
"Because threshing wheat by hand is so labor-intensive, it deters some people from growing it," says Jenna, who, with her husband, Jon, operates Win-Win Farm in Gilbert, Ariz., and has been growing 'White Sonora' wheat for three years. "We were wary about continuing to grow it until we put together the bucket thresher. Now I don't think we'll ever stop!"
Check out a video of Jenna's DIY wheat thresher in action below, and head over to Jenna's post DIY Bucket Thresher for Backyard Wheat Growers on the Win-Win Farm blog to get instructions for assembling your own version of this wallet-friendly, timesaving tool.
Each season deserves its own brew at the end of the day. A warm Amber catches the autumn glow, dark Stout shields the cold of the winter, golden Maibock welcomes the spring, and crisp Pale Ale quenches summer thirst. The only thing more satisfying than a seasonal brew is toasting to your craftsmanship.
The art of brewing beer has been alluring ever since I discovered microbrew, and that all beer (thankfully) does not taste like Natural Light. The moment I met the Rogue Hazelnut Brown Nectar, I was in love. Deep, complex, on the verge of romantic, the creamy hazelnut intoxicated my senses. Could I craft a brew this richly rewarding?
I was completely intimidated. My friends had horror stories and stained kitchen ceilings to display their disasters in brewing. The equipment list alone caused eye glazing and attempting to decipher the ingredient list resulted in mental malfunction. To say the least, I quit too many times before I ever started.
After two successful rounds of making hard cider, I was ready to give brewing an actual chance. By this point, I had collected most of the equipment and had a basic understanding of the science of the fermentation. The final catalyst for brewing beer was purchasing Charlie Papazian's book, The Complete Joy of Homebrewing, for my husband, Jordan. After reviewing the book (and then procrastinating a few more months), we finally crafted our first beer, Cascade Valley Ale. It was everything we hoped for—earthy, lightly hoppy, a refreshing mix of floral tones, a perfect balance of light and dark. The only problem was the dilemma of wanting to share (aka flaunt) our brew, yet keeping enough in our personal reserves.
At this point, I want to interject an important statement: we are not master brewers! We have broken the code to the entry level of brewing and want to help simplify the process for you. Many rounds of beer could have been enjoyed in the time that we wasted on putting our thoughts to action. No more wasted time or beer!
A few simple purchases and steps will have you on your way to a beginner setup for brewing. Good resources will make your life easier. How To Homebrew is an excellent online resource. My go-to guidebook has been The Complete Joy of Home Brewing, as mentioned above. The book contains clear instructions for brewers of all levels, great recipes, and entertaining facts. Below is Papazian's suggested equipment list for beginners.
1 3-4 gallon pot (an enameled or stainless canning pot is best)
1 5-gallon or 6 ½- gallon glass carboy
1 5-10 gallon new plastic bucket or trash pail
1 6-foot length of 3/8" inside-diameter clear plastic hose
1 plastic hose clamp to fit 3/8" hose
1 fermentation lock
1 rubber stopper with hole to fit fermentation lock
1 3-foot length of 1 ¼" outside diameter, 1" inside diameter, clear plastic hose
1 large plastic funnel
1 thermometer
1 beer hydrometer
1 bottle washer (optional but recommended)
Lots of bottle caps
1 bottle capper
60 12-oz beer bottles (anything other than screw top bottles will do)
1 bottle Star Stan (for sanitization)
Are you still with me? Don't be frightened by the long list. You can find all of the equipment that you will need at your local homebrew store or online. Beer bottles do not need to be purchased new. Friends are typically happy to help collect (for the right fee) or check in with your local bar for non-screw top or even flip-top bottles. The initial investment for brewing is around $100. Ingredients will run in the ballpark of $40. Look at it as a lifetime investment and it's pretty cheap in the end.
The next step is the fun part! Find a recipe suited to your taste: pale ale, IPA, brown ale, stout, porter, Scottish ale, Irish red ale, wheat beer varieties, kolsch, lambic, pilsner, bock, doppelbock, helles, or any variety of lager. According to Papazian, there are up to 35,000 different kinds of beer in the world! On the flip side, beer is made from only 4 essential ingredients: water, fermentable sugars (traditionally malted barley), hops, and yeast.
As mentioned earlier, my prompting in choosing a recipe is based on the season of the year. Since the weather is in between winter and spring here in Leavenworth, Washington, the batch we are currently brewing is the Cascadian Spring Snow Golden Lager, adapted from the recipe on pages 181-2 in The Complete Joy of Homebrewing, 3rd Ed. Even though I found a recipe that caught my eye, I substituted ingredients to make it my own. Beware, I am one of those people who can never follow the recipe as is. I view it more as the skeletal framework for my creative endeavoring. Don't do as I do, do as I suggest. And, I would suggest following the recipe precisely for your first brew. Then if you want to be more risqué, experiment with the combination of hops, yeast, and malt flavors to create your own. Here is my adapted recipe:
(Danger: recipe not tasted! Will report results soon.)
3.8 pounds Golden Light dry malt extract
1 ½ pounds Pilsen Light dry malt extract
½ ounce US Saaz hop pellet (boiling): 2.65 HBU
½ ounce Liberty hop pellets (boiling): 2.45 HBU
½ ounce Liberty hop pellets (finishing)
American Lager yeast|
¾ c corn sugar or 11/4 c dried malt extract (for bottling)
Let's decode the ingredients. Malt extract (typically from barley) is the broken down sugar (maltose) from the grain that is needed to ferment the beer. As you become more advanced in your skills, you can start experimenting with the whole grain for more complex flavors. Hop pellets are whole hops mechanically processed by a hammer-mill, rated in percentage of Alpha units. Boiling hop pellets add bitterness to beer. Typically, the higher the percentage of Alpha, the more bitter the beer. However, the level of perceived bitterness will depend on the style of beer being brewed. For example, a darker beer may have the same amount of Alpha units as a paler beer, but the taste is more discreet. Finishing hop pellets, added in the last 2-3 minutes of cooking the wort, add floral aroma and taste to the beer. Yeast activates the fermentation process by converting the sugars from the malt extract into alcohol and carbon dioxide (making beer). There are two main types of beer yeast, lager and ale, with many varieties under each type. Corn sugar is added before bottling to prime (carbonate) the beer. Corn sugar may be substituted with dry malt extract for the same result.
Are you imagining the taste of your own brew and motivated to finally give it a shot? Here's your homework: Purchase or borrow the equipment, find a recipe, and gather the ingredients. If you are willing to share, post the recipe you will be trying!
In the next article, we will walk through the process of cooking the wort, fermentation, racking, and bottling.
Violets are just about to bloom where I live. I love to see their pretty edible flowers along the shadier paths of local parks and gardens. I also love to see their purple blooms and heart-shaped leaves on my salad plate.
Despite the English idiom shrinking violet, there is nothing shy about this plant. As any gardener who has ever had to weed it out knows, violets self seed prolifically and have knobby roots that are a hassle to weed out. In other words, there really isn't a sustainability issue with harvesting this pretty but tough little plant.
The violet that you're most likely to encounter growing wild in much of North America is the Common Blue Violet (Viola sororia, V. papilionacea). It grows in partially shaded areas throughout our parks and in many backyards. All Viola species have edible leaves and flowers.
Although some Native American tribes used violet roots externally to relieve joint pain, taken internally they are a strong emetic (they'll make you throw up). Not something you want to include in dinner! Stick to the leaves and flowers.
Wild violets produce two kinds of flowers. The showy ones that are so pretty on salads are usually purple with some white near the center, but sometimes they are mostly white. They are about 3/4-inch in diameter, grow on leafless stalks, and have 5 petals. The side petals have white hairs near their bases. Later in the summer the plants produce inconspicuous, self-pollinating, petal-less flowers that eventually become three parted capsules that eject the seeds.
You may notice that the violets you find blooming in North America don't really have a smell. The English or Garden Violet, Viola odorata, is the fragrant one that is used to scent and flavor syrups, gums, candies, etc. As far as I know, it doesn't grow wild in the States.
Cultivated Viola species are one of the most common flowers included in those edible flower mixes you see at the farmers' markets, and the wild ones have just as many uses. In addition to sprinkling them fresh on salads and using them as colorful garnishes, violets may be candied and made into syrup.
Heart-shaped violet leaves are a mild, tasty addition to salads. Unlike dandelion and other wild greens, violet leaves never get bitter. They grow in a rosette pattern, meaning all the leafstalks of each perennial plant emerge from the ground at one central point. There are small pointed teeth along the leaf margins.
There is another plant in that grows in similar habitats, and whose leaves look somewhat similar: garlic mustard. But garlic mustard smells like garlic, and violet leaves don't really have a smell. The flowers are completely different. And once you get to know both plants you'll notice that garlic mustard leaves have more yellow in their green, the teeth along the margins are rounder, and the veins are less pronounced on the underside of the leaf than violet's.
Young violet leaves are partially curled up like a scroll. They unfurl their heart-shape as they get bigger. Fully open violet leaves can sometimes be a little stringy, especially later in summer. For salads, I like to use the tender, partly curled smaller leaves.
You can also cook violet leaves by steaming, boiling or stir-frying them, but keep in mind that when you do so they develop a mucilaginous texture. This is excellent for thickening soup, but otherwise I prefer the raw leaves.
In addition to the decorative candies and the flower syrup I mentioned, dried violet leaves make a mild tea that is good for coughs, congestion, and soothing sore throats. This is an excellent use for the older leaves that are too tough for salad.
To dry them, bundle the stem ends of 8 – 12 violet leaves and secure them with a rubber band. Hang them somewhere away from direct light or heat. They should be crispy dry in a week. Remove the rubber band and transfer the dried leaves to a covered glass jar.
Always be 100% certain of your plant identification before eating any wild plant.
Leda Meredith teaches foraging and food preservation skills internationally. You can watch her foraging and food preservation videos, and find her food preservation recipes and tips. Her latest book is Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries.
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Bank Robber In Neon Safety Vest Eludes Police
The gun-wielding man in neon safety vest who robbed the Fallston BB&T Bank in Fallston Monday remained at large as of Thursday afternoon, police said.
3-Foot Alligator Seized in Jessup Drug Bust
Anne Arundel County police have seized a three-foot long American alligator from a Jessup home following a drug bust that resulted in various criminal charges for a Jessup man.
Chat Line Date Gone Wrong
Meet girls on chat line. Go to McDonalds. Get hit in the head with a statue. Get robbed.
Potomac drivers experiencing the long traffic lines on River Road Thursday morning may be mollified, or further annoyed, to learn it's because British actress Judi Dench is in town filming a BBC production.
A man delivering food to an Owings Mills apartment complex was robbed at knifepoint on Friday, Nov. 2.
'Suspicious' Severna Park Man Visits Sikh Shooting Site
A Severna Park man was detained at Oak Creek Sikh Temple, the site of an August mass shooting in Wisconsin, for suspicious behavior last week. He reportedly had boxes of ammunition in his car but was not arrested by police.
Cashier Foils Attempted Toy Store Robbery
A man armed with a handgun attempted to rob the Fun For All toy store at 32 West St. on Monday, according to Annapolis Police.
Police say Andre Kovacs was angry that he hadn't received a call about a dirtbike.
Police Seek Suspect in 'Bill the Goat' Replica Theft
Annapolis Police are searching for a man in connection with the theft of a stuffed replica of the Naval Academy mascot that was stolen from a Jeep during a football game against Indiana on Oct. 20.
Fire Hits Seven Oaks Apartments Again
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Overheard in a voting line: a paleontologist and a forensic scientist debate whether their district's outline in new congressional district boundaries more closely resembles a pterodactyl or a blood spatter.
Food Truck Brings Barbecue To Gaithersburg Voters
Voters expect long lines, canvassing and a bit of small talk when they visit their local precincts to vote. A big, yellow barbecue truck? Probably not.
Editors note: This feature appears on Patch sites across Maryland.


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2447 E Tropicana Ave, Las Vegas, NV | Directions 8912136.099882 -115.118197
Daily 11am-10:30pm
Neighborhoods: Paradise
A glorious helping of fresh, authentic Korean fare. – In Short
Long white tabletops with black inset barbecue grills and black chairs set the horizontal, the venting hoods give way to the vertical. Digging into fired up beef intestines, mountain tripe and pork belly may be a turnoff for most American tastes, but there is plenty of sliced marinated beef, pork and chicken offerings that sizzle on the grill, and abundant veggie, rice and stew affairs to hit the spot.
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The P-Core Grip features soft thermoplastic
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Woven nylon straps provide a platform to plant on and push off of. The straps are engineered with increased strap width in the back of the hand for additional support. The buckle is injection-molded nylon that exceeds a tensile strength of 800 psi.
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The 3.6 disc basket is 6 centimeters in diameter.
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