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NYPD Monitoring Events In France Following Deadly Truck Attack In NiceFlags were flying at half-staff outside the French consulate on the Upper East Side Friday as extra security was seen outside.
NYC Becomes First City In US To Require Free Tampons In Schools, Shelters, JailsNew York City is becoming the nation's first city to require free tampons and sanitary pads in public schools, homeless shelters and jails.
City Council Committee Approves Bills To Regulate Police Use Of ForceThe City Council Public Safety Committee on Tuesday approved a trio of bills aimed at police reform.
NYPD: Homicides And Shootings Fall In First Half Of 2016The city saw declines in reports of both homicides and shootings in the first half of 2016, according to crime statistics released on Monday.
NYPD, Other Departments Step Up Security For Officers In Wake Of Dallas Police ShootingsThe NYPD is telling officers to be extra vigilant while on patrol and all officers must be paired up for the time being.
Dozens Arrested As Protesters March Through Manhattan, Demand End To Deadly Police ShootingsHundreds of people marched through Manhattan with signs and messages of frustration Thursday evening, after two police shootings that left African-American men dead this week.
Peter Powers, Deputy Mayor Under Rudolph Giuliani, Dies At 72Former Deputy Mayor Peter Powers, the right-hand man to Mayor Rudolph Giuliani, has died at the age of 72.
Stringer Calls De Blasio's Fundraising Arm 'Slush Fund;' Mayor Fires BackCity Comptroller Scott Stringer offered a stinging assessment of Mayor Bill de Blasio's fundraising apparatus Thursday – labeling it nothing more than a slush fund.
Attorney General Lynch Announces Clinton Will Not Face Criminal Charges In Private Email Server InvestigationHillary Clinton will not face any criminal charges for her use of a private email server while secretary of state.
Cuomo Denies Claims He Knew More About Bridgegate Scandal Than He SaidNew York state Gov. Andrew Cuomo reacted Tuesday to reports that he knew more about the Bridgegate scandal than he let on.
Police: Upper East Side Feces Attack Suspect Struck TwicePolice said a man was seen on video grabbing a woman from behind before shoving a bag of feces down her pants.
Suicide Investigation Leads To Major Cocaine Delivery Service BustDetectives investigating a suicide from a West Street roof found cocaine in the apartment, and a cell phone which led to three men described as major cocaine dealers.


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Country Villa B&B Inn & Day Spa
No prices found through our partners. Please contact the business directly or check some of our recommended alternatives.
How has this b&b rated in the past?
- Suites
- Breakfast Available
- Wireless internet connection in room (free)
- Non-smoking hotel
- Continental Breakfast
- Non-smoking rooms
Photos of Country Villa B&B Inn & Day Spa
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Historical Traveler Reviews Country Villa B&B Inn & Day Spa Virginia Beach
What an elegamt Bed and Breakfast!
We stayed at the Country Villa Bed and Breakfast on our wedding night. Petie and Phil made us feel right at home. They have a large CD collection, which they made available to us. There are beautiful candles all around which makes for a romantic atmosphere without being too feminine. The food is so tasty. We had trouble finishing our three course breakfast but, we savored every bite. We will definitely go back.
The Country Villa Inn- What a fantastic way to spend a weekend!
My husband and I went to the Country Villa Inn with the hopes that we could relax and get away from our busy lives. Happily I can say that this B&B more than lived up to our expectations. From the time we arrived the proprietors Petie and Phil Bonifant made us feel at home and catered to our every need. The unexpected snacks (the chocolate chip cookies were fantastic), elaborate and delicious 3 course breakfast each day, and excellent restaurant recommendations were just a few of the personal touches that make the Country Villa Inn a special place. The Inn is situated such that one has ready access to a smaller community beach or virginia beach. We took advantage of the former and were pleasantly suprised by the prime beachfront without the overwhelming crowds. If your desire is to get away from it all and be pampered- all the while having as much privacy as you want/need the Country Villa Inn is for you. We would go back again in a heartbeat!
This is a great place to relax!
The bed and breakfast is very beautifully decorated by the inkeeper Petie, and is in a great location right down the road from a very nice beach with a restaurant, store and restroom facilities.
Petie is a wonderful cook. The breakfasts were so delicious and plentiful, we could hardly eat everything on our plates! Cold drinks were made available to us at all times of the day, and the pool was right outside our door.
The inkeepers Petie and her husband Phil were very friendly and helpful, making us feel so welcome and comfortable.
This is a great place for a couple to relax and enjoy themselves!
Loved this unique bed and breakfast
Petie and Phil make you feel like family, though if privacy is what you want you have that too. After going out for dinner our first night, we came back to chocolate dipped strawberries and wine. Petie's travels in Paris influence her delicous meals.
The unique decor is beautiful, restful and comfortable.
When I didn't have anything to read Petie gave me a great novel and insisted I keep it. I still plan to return it when we come back, which we hope to do in the fall.
Never Staying Anywhere Else!!!
Well this past year had been a very stressful one for me with my mother having a stroke and then dying just after Christmas. I had pretty much been on auto pilot and not really enjoying anything. Well my husband David and I were getting ready to celebrate our 18th wedding anniversary and I began looking online for a B & B. I found that Country Villas was close by and after speaking to Petie the very first time I knew this is where I wanted to stay. Even on the phone she is very giving and talkitive which I found rare in looking for a place to stay. Then I went by and Phil showed my friend and I around the entire place and gave us keys for our room because we would be getting in very late. Well when we arrived Petie greeted us and showed us to our room. Having know this was for our anniversary she had rose petals spread on the bed,fresh flowers and balloons with our names on them along with candies. She really does go out of her way to make it special. The first morning the breakfast was fresh fruit,eggs benedict with a dill hollendaise, and an apple tart. Wonderful does not even describe it. She had even tried to find a creamer for my coffee that I enjoy at home. After breakfast it was time for our in room massages. I felt very relaxed and comfortable even dosed off a bit. The next morning was fruit with a grapefruit that had carmelized sugar on it with other fruits with a side of mango dip,stuffed french toast,mexican omelet and juice of our choice and coffee.The entire time we were there we did not want it to end. We have already decided there is no other place to stay. Thanks Petie and Phil I am a new person after staying with you. Sandy and David Stewart Virginia Beach,Va.
Cant wait to go back
After staying at the Country Villa, my new fiance and I are definately spoiled for any other bed and breakfast or hotel. We had a beautiful stay, smiling the entire time while chatting with the owners, indulging in the amazing specialty strawberry dessert, or relaxing with an in room massage. Mr and Mrs Bonifant are extremely kind and more than helpful, quickly giving advice and directions to superb restaurants and fun activities, but you might not want to go after trying Mrs Bonifant's stuffed French toast for breakfast, the apple dumplings, and the cookies served shortly after we unpacked. Our stay was better than I could have imagined, an dI can't wait to go back and try another room!
Finally some relaxation.....
I can't say enough about our trip to see Petie and Phil. You're going to love staying with them. They definitely know how to make a vacation feel like a vacation not another thing you have to do to get yourself on vacation. Petie makes breakfasts that are to die for. Make sure you come with an appetite!!! The B&B is so comfortable and inviting. You feel like you're right at home. Can't wait to go back! Thanks for everything, Petie and Phil!
Jessica and David
Country Villa was excellent - very relaxing!
My wife found this place online when we were looking for a place to celebrate our 10th wedding anniversary. It was fantastic. The Bonifant family welcomed us into their home and made us feel like we were old friends. The accomodations were beautiful and full of personal touches that reflected the innkeepers' personality. The breakfasts were delicious and the helpings were very generous (we didn't have to eat lunch). The hosts were knowledgeable about local eateries and were willing to make recommendations and even reservations when asked. Spa services were also offered on site for an additional fee. With only two guest suites, the hosts were able to be attentive to the needs/desires of their guests. Like I said, we felt like we were staying with old friends.
The location is great for a relaxing getaway weekend. It is close to Sandbridge Beach which is far more relaxing than Virginia Beach and the boardwalk. It was also great to be able to stroll around the grounds of the inn and just find a quiet place to sit and talk under the canopy of trees.
We have recommended this B&B to all of our friends and will be back again soon ourselves.
Remarkable Food
I spent several days at Country Villa, which is a B&B, while I took a short vacation to Virginia Beach. I've stayed at other B&Bs and was expecting pretty much a minimal breakfast, perhaps even a serve yourself type, with cereal, fruit, etc.
Well, this is definately NOT like that! Not only did the owner serve hot breakfasts, they were gormet breakfasts. I got the impression that Petie (the owner) took great pride in the unusual type and quality of everything she prepared and served.
Another real positive was the couple who own the place, themselves. Petie and Phil are great company, but know when NOT to company. Personally, I could have stayed up visiting them half the night, but they both get up very early, and I thought I'd give 'em a break.
The grounds are clean and neat, and the rooms have kind of European themes. The rooms have names of European people, too. The beds are as comfortable as I've ever slept on, though I didn't spend much time in the room.
I guess it depends where you want to be near, but Petie & Phil's B&B is a few minutes from the beach. Personally, I preferred being in the rural setting, but it didn't seem like it was very far from the main part of Virginia Beach or over to Norfolk.
When I'm back in that area, I honestly wouldn't think of staying anywhere else.
Tallahassee, FL
We fell in love with Country Villa B&B!
We came to Country Villa B&B to recover from a week's vacation with our five kids and three grandchildren. All we wanted was a quiet, romantic get-away to rest and relax for a week by ourselves after all the fun and chaos with our large extended family. However, we got so much more than "just a get-away" at Country Villa. First and foremost, we made friends for life with the adorable innkeepers, lovely Petie and her gracious husband Phil. Petie has found her true calling in life as a loving innkeeper; she pampers her guests with non-stop TLC, and we were constantly surprised by all her thoughtful little touches. Our rooms were absolutely breath-taking with their Italian-style decorating; the ceilings are even painted like an azure Mediterranean sky with Cumulus clouds piling overhead, truly heavenly! And the beds were the most comfortable beds we have ever slept in! Down everything: mattresses, comforters, and pillows. We slept like babies and never wanted to get out of bed, but Petie's gourmet breakfasts drew us to the table like a magnet. Never had we seen such exquisite food presentations. We photographed every breakfast! At night Petie always had a bottle of wine chilling for us. We had intended to spend a lot of time at the beach or sight-seeing, but the Inn was so lovely that we spent most days just relaxing in the pool or reading in a lounge-chair beside it. Our last night, we didn't want to leave, even for dinner, so we brought something back and ate on the deck outside our room, right next to the pool. This truly was one of our favorite vacation weeks in our 36 years of married life. We absolutely hated to leave, but we consoled ourselves with the promise of many return trips. The charm, ambiance, and devoted care at Country Villa made this a week in paradise.
TripAdvisor Reviews Country Villa B&B Inn & Day Spa Virginia Beach
Travel Blogs from Virginia Beach
The nice end of town
... There is still a very strong northeaster. We are staying in an Inn facing Pamlico Sound - much more protected than facing the ocean.
Her view of events:
We started the day with a visit to the hotel laundry. Taking the time to do the washing is an evil necessity when on the road for an extended period. As we did not have far to go, the late start did not matter. Brian was keen to visit the Wright Brothers Memorial - at the site where ...
Last Drinks in Norfolk
... shelves appears highly processed and fresh fruit and vegies seems to come from distant climes. "Plastic" eggs make an appearance at every breakfast - I think they use powdered eggs and present them in a different shape each am. Deep fried food everywhere. Tonight we have purchased a couple of steaks to have with salad - a bit of a challenge to cook them in a very small frypan but we will manage.
The lack of ethnic diversity is also ...
Cheers to the upgrade
His View of the Norfolk Experience: Day 1 Aka Good to Go Navy Base Norfolk was kind of the point of coming down here. Dallas was really just a place to land and recover. Norfolk is a really cool place. I could easily live here. There is water everywhere with dolphins, swamps with gators, forests with black bear and quite a laid back feeling. We are only here for a long weekend and this means we have sadly missed the Gay Pride celebratory weekend at ...
Travel to Viginia beach
... up we decide to ride our bikes to the Boardwalk at Virginia Beach. The start of the ride is a very neat 6 mile bike trail through old growth forest and swamp. The last 5 miles is on paved bike trail and paved 2 lane boardwalk along a HUGE white sandy beach. Conjures up images of Miami Beach or the beach from Boardwalk ...
Virginia Beach
... cab driver was a Steelers fan so he told us some bars to hit up for the game tomorrow night. We will see how good his advice was tomorrow night. The boat trip was a two hour trip and unfortunately we did not see any whales. We took some pics of us being cold on the boat though. I was feeling a little nauseous so we spent most of our time outside in the fresh air. Luckily I ended up being ok for the whole trip. After the boat trip we walked to a market ...

subset: commoncrawl


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attached is a photo of the circuit.
Granted that the top resistor is R1, and the right resistior is R2. The voltage source is 10V. R1 is 14 Ohms.
Please help me find all positive values of R2 so that the power dissipation in R2 is 0.5 W. Please show all steps done and which method you are using. Thanks guys!


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Behind the scenes of Kimberly Quigley's Red Booth show.
My January first evening was spent with Mr Paul, Ranuka Aunty, Priyath and my high school friend Nayomal at this very interesting buffet in Artesia.Basically, we can select raw meat and stuff from the buffet and BBQ them on our table.They had all sort of meat and Seafood. Really nice experience.Garden Buffet117146 South Street, Artesia, Ca 90701Tel 562 924 2882
Best way to start your new year is with your loved once.
" උන් ගැහුවට අපි ගහන්නෙ නෑ හරිද " ..Respect !!
Tierra Mia Coffee and Maulu Pan , 01/28/13- Day2Day


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Phantom Brave Portable
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Prostin E2
After Nation's First, More US Uterus Transplants Planned »
"Fast on the heels of their first uterus transplant, surgeons and clinicians at the Cleveland Clinic in Ohio say at least one additional woman is ready to receive a new uterus, and several more are close to reaching that goal.
The clin"...
Read the After Nation's First, More US Uterus Transplants Planned article »
Prostin E2
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This monograph has been modified to include the generic and brand name in many instances.
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Beware Grade B Maple Syrup TrickeryHealthy Living
Maple syrup is a traditional and whole sweetener that has consistently played an integral part of the economies of North America ever since Native Americans first taught the early European settlers how to tap maple trees and boil down the sap.
Maple syrup derived early in the season at the time of the spring thaw runs sweet and clear. It takes about 20-30 gallons of boiled down sap to make one gallon of light amber colored syrup, labeled as Grade A. This is the maple syrup typically available in the supermarket.
Late in the season, maple sap thins out and grows watery. Much more than 20-30 gallons of sap must be boiled down to yield syrup of equal sweetness. Boiling down more sap to concentrate the sweetness also concentrates the flavor and nutrients.
This late season syrup is darker, more maple flavored, and higher in minerals than the Grade A syrup and is labeled as Grade B.
The blander, lighter syrup typically commands the highest price as consumers tend to prefer sweetness without too much flavor.
The Growing Popularity of Grade B Maple Syrup
I've been a fan of Grade B maple syrup for years and have enjoyed the lower price point despite its relative rarity in comparison to Grade A.
As consumers have moved further away from refined sweeteners in recent years, however, the price of Grade B has risen as has its availability.
Years ago, I used to be able to call up my maple farmer in Chautauqua, New York who I got to know spending summers there as a youth visiting the farmer's market on Saturday mornings and ask for a few gallons of Grade B to be shipped and it was no problem. Then, it became much harder to come by. In addition, the price for this homely sweetener kept going up with Grade B sometimes even higher in price than Grade A!
In the past couple of years, I've purchased maple syrup from Vermont as the price was really fantastic. The first few gallons were excellent quality, and then suddenly, I received a gallon of maple syrup from Vermont labeled as Grade B but it was in fact Grade A!
The first time this happened, I thought it was just a simple mistake because the next gallon I got was correctly labeled Grade B. Then, the "mistake" happened again and then again.
At that point, I realized that this might be happening on purpose – the Grade B was sold out so some gallons of Grade A were labeled as Grade B maple syrup to meet the increasing consumer demand with the hope that the consumer wouldn't notice the difference.
Then I heard of this happening to other folks buying maple syrup from other sources as well!
Make Sure Your Grade B is Really Grade B
The motto of this story is to check your Grade B maple syrup and make sure you are really getting what you paid for!
Fortunately, it is easy to tell the difference. Grade B maple syrup is much much darker than Grade A so it is easy to tell the difference if you put them side by side. What I do is keep a small glass bottle of Grade A from the supermarket in the pantry to use as a comparison test each time I buy some Grade B in bulk.
More change is on the horizon, however!
By 2013, new international standards for labeling maple syrup will come into effect with the term Grade B no longer used.
Once these new standards come into effect, all maple syrup will be labeled Grade A with four identifying colors: Golden, Amber, Dark, and Very Dark.
Have you purchased what you thought was Grade B maple syrup only to discover that it was really Grade A? If so, what did you do? Did you complain or just switch suppliers?
Please note also that there is a significant difference between conventional and organic maple syrup producers. This article spills the beans on these little known production practices that will have many consumers switching brands in a hurry!
Do you just love Grade B maple syrup? If so, here's a healthy, homemade maple kombucha salad dressing to try.
Sarah, The Healthy Home Economist
More Information
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Comments (129)
Ryan Gardner
Grade B syrup has nothing to do with the sugar content of the sap and is primarily due to the amount of time microbes have worked on the sap and made inverse sugar in the sap prior to booking. The invert sugars are more involved with complicated reactions that darken the syrup and strengthen the "maple" flavor.
A sugarmaker can make "Grade B" any time of the season by simply aging the sap.
The grade of the syrup is based on both color and flavor. The grade is the "highest" of both of those. An Amber colored syrup with a taste characteristic of Dark syrup will be graded as Dark even though it is lighter.
Kathleen Betz via Facebook
I have a bottle of sugar syrup, labeled as maple syrup, not even a smidgen of real maple anything in it.
Carrie Stutler Dunham via Facebook
I love that we can get it directly from a maple sugar camp in PA.
Michelle Morton via Facebook
Just the name has changed, folks…if it is dark it is what you considered grade b. Buy it directly from the farmers for best quality!
Tina Lewis Ronfeldt via Facebook
Our family has produced maple syrup over a wood fire for over 30 yrs for family and friends up here in North central WI. We have many high sugar content maple trees on our property and only make dark amber syrup. It tastes the best!
Kathryn Roux Dickerson via Facebook
I'm sad to think on my childhood of this. "Pancakes" came from a box of Bisquik mixed with water (and we only had it when we ran out of milk). "Syrup" was corn syrup mixed with fake maple flavoring. Yuck, yuck, yuck! What is more, we actually had Jersey cows for part of the time I was growing up, and my dad pasteurized the heck out of it. No wonder I hated food. So glad I've learned another way.
Kelley Noe via Facebook
Why does everything good end up compromised?!
Amy McGann via Facebook
New England born and raised, and grade B is the best kept secret! We have loved grade B for years, and have noticed that some of our suppliers have quit carrying grade A, but I'm wondering if it's a similar situation to the article writers, in that they were mislabeling them and got rid of A for side by side comparison.
Jo Anne Tell via Facebook
We purchase ours directly from Vermont, and it is certified Grade B. You can tell the difference pretty quickly in taste.
Michelle Morton via Facebook
One more post- if it is dark- it is the same as what you previously considered grade B!
Chris Kopec via Facebook
Here's a guide to the new grades:
Michelle Morton via Facebook
Also, the darker the syrup, the more mapley flavor. Im pretty sure that the whole "more minerals in grade B" is an urban legend. All the syrup is made the same way. Grade A fancy is the least maple flavored and more sweet. We prefer the darker syrup for the flavor. It is all made from 100% maple sap. The color depends on outside temperature, boiling time, (water in the sap) etc.
Chris Kopec via Facebook
Starting January 1, 2015…… Maple syrup will no longer have a grade B. Anything produced from that date will all be Grade A and be labeled by the COLOR…… What was grade B will now be called…….. Grade A Dark with Robust Taste
Michelle Morton via Facebook
Grade B is actually a misnomer in Vermont, and has to do with the run of sap- it is usually later in the season. Vermonters called it Grade A dark amber, but I think the names have changed again. What you want is the dark syrup, preferably from a single source farm and not a conglomeration of sources (like bigger brands)
Gail Ann via Facebook
I read they are getting rid of grade b somewhere.All the terminology will be shifting.
Lona Ringo Sniper Rowdy via Facebook
the labeling of grade A vs grade B leaves me to think that A is better than B… would you not prefer to get an A on your report card?
i don't remember A & B grading of maple syrup here in Canada. i buy amber and dark regularly from the guy up the road
Courtney Lanphere via Facebook
I used to actively seek out grade b, however after talking with someone who makes syrup – they explained the syrup is made the same way, the only difference is the dark color and the stronger flavor. Grade A is usually used as the pancake syrup and grade B is better for baking. The same minerals etc.. are present in both. Have you ever tested it? I'm still wondering if it is a myth started by Stanley Burroughs or really has more health benefits.
Kaye Ward Richardson via Facebook
How do they get away with this? Why can't we trust the food industry to provide what they say they are selling? Why isn't Grade B Maple Syrup reliably Grade B? Why isn't honey always real honey? And why isn't olive oil actual olive oil? I do not understand these shoddy practices!
THIS is "why" …
"People are fed by the food industry which pays no attention to health – and are treated by the health industry which pays no attention to food." ~ Wendell Berry
Juanita Gober via Facebook
I always wondered the difference. Just bought grade A because it cost slightly more regular price but was on sale so was cheaper than B for once. I thought A would be better in flavor and nutrients so that's why it was more expensive. I realized I prefer B so ha! Cheaper here so that's fine for me.
Melissa Butler via Facebook
We only get Grade A here in Australia
Tania Jurekie via Facebook
I just looked at my maple syrup and it says C grade. How does that compare? Is B better?
Pingback: Why to Use Real Maple Syrup as a Healthful Natural Sweetener | EatTheSunlight.com
Pingback: Why to Use Real Maple Syrup as a Healthful Natural Sweetener : Natural Society
Pingback: The surprising nutritional package of pure maple syrup | Natural Guru
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Andew deLivron
Check out the grade comparisons on with the chart on the bottom of this web site: http://www.vermontbiz.com/news/december/new-maple-syrup-grading-standard-coming-january
Warning be very carful with the darkest grade it is not supposed to be sold if it is off flavor. But flavor is often the judgment of the producer. The darkest grade has typically been used for cooking some my like it others may not.
If you want to know more about why we have light to dark colors check out Cornell's Maple Research site. Cornell and UVM both do maple research in the US and Center Acer in Canada.
26.Why is maple syrup different colors?
The color in maple syrup results from a browning reaction that occurs during the latter stages of evaporation. Sap that is boiled longer makes a darker colored syrup. Therefore, anything that slows the evaporation process, such as uneven or weak fire, an inefficient evaporator, or too much sap in the evaporator, will cause dark syrup. Because color develops during the latter stages of boiling sap, it is particularly important to reduce processing time as the sap approaches syrup. Microorganisms in sap can also cause darkening. Sap flowing into the sap house can be treated with UV light to kill the microorganisms. Sap should be processed as soon as possible after collection to reduce the potential for microorganisms and thus reduce the quality of syrup produced.
Syrup may also darken during storage. To prevent darkening, hot syrup that has just been put into containers should be allowed to cool before the containers are packed close together. Gas exchange during storage can also cause syrup to darken.
Alma Garcia Haran via Facebook
Lighter syrups are usually the result of earlier harvested saps and the darker ones are from later harvest. Time of season and changes within the trees is what will determine the color/flavor, not the boiling process.
I just read the opposite! The earlier the sap is harvested the darker it is. Yikes, what to believe! but you are correct in saying it has nothing to do with the boiling process.
Alma Garcia Haran via Facebook
Moving to VT recently from FL, we have found out that all maple syrup is beneficial. They all have the same amount of health benefits. The local sugar houses explain it all. The darker the amber color is due to when the sap was collected. Later or earlier during the season. http://deepmountainmaple.com/maple-facts-and-fictions
There are three grades we have the new grading kit. A-delicate, a-rich amber and dark robust. So if you like flavor dark robust. But to comment on the grading, when you pull off the syrup just before you bottle it you have to grade it. If it is darker than the lightest you have to go with the next one down if it is darker than the middle you have to go the next one down again. You cannot go to the lighter one even if you want to.
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Hi, we at PIECES OF VERMONT sell and have sold a lot of Grade B Maple Syrup over the years, produced by small sugarhouses in northern Vermont. It's one of our customer favorites. You can rest assured that when you shop on http://www.piecesofvermont.com for Grade B, it's just that – 100% pure and natural Vermont Grade B Maple Syrup. In fact, sometimes the website photography for Grade B is sooo dark, it's almost unrealistic. It looks black! And indeed the standards are changing soon as to how syrup is labeled, but the problem there is, everyone searching for Grade B isn't searching with keywords such as "robust maple flavor" or "dark amber color syrup". They're searching for "grade b maple syrup". My point being, it will impact the "little guy" who relies on organic search engine traffic if suddenly the use of the phrase "grade b maple syrup" in product copy is phased out.
Dave Loiselle
If you prefer grade B maple syrup that's great. Your opinion about why people may prefer lighter grades is way off base, however. If you need the maple flavor to survive baking or in candies then grade B is what you need. It has a very overpowering 'mapley' taste. If your palette is not suited to the subtle, light taste of the higher grades then you should definitely stick with the cheaper grade B. Why would you pay more for a taste that you cannot appreciate. While you may think that the grade A varieties are just a scam to get you to part with more money the people that make maple syrup have been doing it since colonial times. Apparently it is there opinion that the lighter grades are more valuable and in higher demand than the late season grades. I always buy mine from Vermont simply because I have a thing for Vermont where I grew up. I always buy the lightest grade A because it is what I like. The flavor is light and not overpowering but you definitely know that you are eating maple syrup. I am sure the Vermont producers will not be taking up any international standard as their very strict grading rules is one of the things that sets Vermont maple syrup apart from others and as you can see the Canadians are not that fussy.
Andrew deLivron
I work in the industry and have sold maple syrup commercially. So important notes.
1. Grades are all about colors are all about flavor intensity. Grade "C" is generally referred to as Commercial Syrup for cooking. It and is usually off flavor and extra dark. http://maple.dnr.cornell.edu/pubs/MapleFlavor&SyrupGrading.pdf
2. Yes the grades will change between 2114 and 2115.
3. There is no known scientific research to support that Grade "B" is more health then Grade "A" . I can offer a full discussion on why the lighter grades exist vs darker. Even with in the industry there are some new theories are be discussed why the 2013 production year produced so much light syrup.
4. If you really want to judge grades you need a set of color bottles used for grading. That will cost you about $30.
5. All syrup should be graded properly and in many states if the grade is not proper the product can be removed from the shelf by various state agencies.
I hope I have taken some of the myths out of maple syrup for the readers.
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Elizabeth Gilhuly
I had thought that Grade C was the best maple syrup to purchase? Are you saying Grade B is just as good? I found a good source for Grade C, which they call "end of season syrup."
There is NO difference in nutrients between the different grades. The only difference is color.
Sorry, there may be other differences, e.g., flavor, odor, etc. I meant that one is not better than another when it comes to being "healthy".
THE difference is, that grade A is from earlier in the maple tapping season (colder) when the sap is thinner, higher in sugar and lower in minerals, while sap collected later in the tapping season has higher mineral content and lower sugar content and the syrup is darker.
People who prefer nutrition over sweetness -are- aware of the difference … particularly those who use the "Master Cleanser" (also known as the "lemonade diet") technique for fasting/cleansing … which is specifically (intentionally) "healthy".
Go to a maple syrup & sugar farm, view and taste the samples. There are very distinct differences.
maple maniac
I have to respectfully disagree with this post. Under current USDA regs, Grade B is not just dependent on color but also on taste, odor and clarity. Any substandard factors present in any color of syrup that disqualifies it as Grade A downgrades it to Grade B or even lower depending on the extent of the defects.
Colleen B
So I was just checking out my maple syrup that I bought at the end of the season last year. I realized it is Grade A. The weird part is, it is very dark. So I am not sure what to make of that! I can't wait to get back to the farmer's market and look around more to see if they have an even darker version. So in the future if the Grade B is going away, which words are the best to look for? Dark Amber or Very Dark?
If your beet kvass become mold doing fermenation can you still use it.
Brad Boon
Hello Sarah,
I am a small maple producer from central Wisconsin. I use the USDA light test to grade my syrup. I have found that I get on average 60% Grade B and 40% grade A syrup from my operation every season. We just started tapping trees on Friday and we are waiting for the weather to cooperate so we can collect and start cooking! We still have some of last season's grade B left, you can find it at http://www.boonfarms.com. Thanks,
Brad Boon
Greenwood, WI
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This is all very interesting. Thanks Sarah for the article
Maple Syrup from Vermont
Sarah, contact us through our web site http://maplesyrupfromvermont.com and we'd be happy to send you some of our genuine Vermont Grade B to try.
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What looks like a better control of this maybe even a shift to something worse!!!
If you just give it a tint label (without any explanation of the full origin and ingredients), perhaps this allows for suppliers to introduce additives to give it the color and even additives for flavor intensification.
This is nothing new in other industries, but I would hate to see this happen to foods we expect to be 100% natural (this term is also fudged often by adding other ingredients derrived from nature, but unnaturally occurring in the process of making goods.
I hope that won't be the case. I also hope we have spines in the FDadmin.
Our solution has been to make our own Birch Syrup. It takes 100 gallons of sap to make 1 gallon of syrup, but we had a good year just from the trees on our one acre. Over 8 gallons of syrup!
It would be interesting to know if there are nutritional differences between birch syrup and maple syrup.
Well as I comment couples days ago I got my grade B maple syrup from the brand Now ,because here in florida I don't think we have maple trees,before that brand I like the one in Wisconsin but now I can afford it, Maple Valley from wisconsin I think is good but a gallon is 80.85$ plus deliver,Sarah do you know this brand from Wisconsin , give me a hint,thanks ,maggie
I heard that wisconsin is one of the best on Maples, also up state N.y
Maple Syrup from Vermont
Don't rule out Vermont's maple syrup. We have the strictest labeling and purity standards, and you can find some very reasonable prices online.
Sarah @ Basic Ingredients
Thanks for sharing!! I always buy Grade B but it's good to know I need to double check!
With the new labeling of maple syrup being golden, amber, dark, and very dark, how do we know that certain manufacturers will not add artificial coloring to it to make it dark?? I think the new grading system actually makes it easier for them to sell us the cheap stuff disguised as the better (Grade B) stuff…
My grandparents own and run a maple syrup farm in northeastern Wisconsin. I've seen over the years how truly dependent they are on the weather for a good harvest! When we have a warm winter like the one just passed, the trees don't get a chance to have a big "run" of sap. So it's hard to say if the higher cost of Grade B is really from rising demand for it, or just the scarcity of overall syrup supply. I'm thankful to get our family of 7's supply of pure maple syrup for free from generous grandparents. 😉
Pavil, the Uber Noob
Would we not be better off if the government was out of the food and health industry altogether?
Ciao, Pavil
cindy L.
Yes, Sarah. This very thing has happened to our buying group. We ordered from a local organic farmer who buys from a producer in KY. The grade B I got tasted virtually no different from the Grade A I had in my pantry left from last year. I don't like the really thick dark molasses-y syrup, so I was ok with it, and I couldn't really complain about the price–they were the same for A and B. It's just that in my estimation, there wasn't a substantial difference between the 2. So I'm glad you brought this to light.
Do you mind sharing the producer in KY? I am in KY, and I'd love to buy locally!
Sarah, TheHealthyHomeEconomist
They would have to add more maple taste flavoring to it also if they were going to pull that stunt as Grade B tastes much richer than Grade A also. It's not just the color that gives it away. I doubt it though as most consumers still want Grade A. It's we health nuts that prefer Grade B.
Very interesting. I just bought some Grade B at Nutrition Smart (pricey due to late in season I suppose)– I will have to check it closely. It's usually very dark. First time I got it several years ago I wondered why it was so much darker than what I used to buy in the commercial grocery store. Makes sense now!
Up in Canada we have a 'c' grade which is an even later season syrup. It is loaded with minerals and vitamins and is nearly black in color (or at least a really deep brown). Is this available in the US and is there a reason why you don't use it Sarah?
Sarah, TheHealthyHomeEconomist
I talked to my maple farmer about it before and he says there is no such thing as Grade C from a labeling perspective. That any maple syrup that is called grade C is really just Grade B.
taplin hill sugarworks
This is untrue. Grade C is darker than Grade B. And in Vermont is not saleable unless it is 5 gallons or more. Meaning it can not be sold in gallon, halfs etc. If the taste is good it is usually blended to make B.
Maple syrup is made by boiling down the sap from sugar maple trees, and molasses is basically what's taken out of sugar cane to leave behind white sugar. They're not even remotely related to one another.
Thank you!
Can someone explain to me the difference between maple syrup and molasses?
thehealthyhomeeconomist via Facebook
If it looks like Grade A and tastes like Grade A and exactly matches the light stuff at the supermarket, it is Grade A. Sticking a Grade B label on it doesn't make it so.
Deborah Towne via Facebook
As a Vermonter the color varies from season to season. There are many grades of A as well fancy, medium/amber and dark the past few years almost no grade b was produced. there are official grading kits you can purchase and it's highly regulated. Other than flavor it's still the same exact product and a dark A will suffice for most purposes. It is always the same price and entirely dictated by nature will vary by place and soil, think of it as buying fruit at the farmers market it will depend on ripeness time of year and local weather maple is a local crop and farmers have little control over mother nature this year the weather snapped and very little was produced. I'd be more worried about the companies that mix it with cane or beet sugar and sell it as pure at least a local farmer is giving you true local natural syrup. I think this post is highly misleading
Our Small Hours
Thanks for this post. The post and the comments were very helpful to me. I guess the price will go up once everything is "Grade A", huh? Still worth it, though.
We just returned from Maine, up near the Canadian border. We know a great guy there who works in the states during the week and spends his weekends in Canada. We asked him to get us some maple syrup from Canada (cheaper for the quality). He asked us what color we wanted because they have (when in stock) 4-5 different colors from very light (what we call grade A here) to variations of dark (which might be called grade A for the lighter darks and B for the darker darks). He brought us some "medium" dark as they were out of all the other colors. He said the darkest dark is unpalatable for most folks, but next time I visit I hope to get some just to try it.
Long before I knew of the nutritional benefits of dark over light maple syrup, I have always preferred the darker kind. The light kind tastes very bland to me and actually not as sweet and I will end up using more of it to get any flavor. I eat a lot of what some people might consider bland food (not a lot of seasonings so you can taste the food rather than the seasoning) but bland maple syrup is not one of them.
Nicole, The Non-Toxic Nurse
I have heard news from my home-state, Vermont, that the mild winter severely hurt maple syrup production. Sounds like economic forces lead your supplier down a path of dishonesty:-( Sorry!
oops,means syrup
Hi tyo all,wonderful information Sarah, after all this tragedy that I already notice a little ago, for about 2 years now I only buy the brand NOW grade B maple syro it is wonderfl,maggie
Nichole Davis via Facebook
This JUST happened to me! Thanks for sharing, I knew something was wrong! The maple syrup company said the color could be light or dark and that they didn't think it was labeled wrong. But you can tell by the taste!
Brooke L Allen via Facebook
My grade A syrup is darker colored than the lighter Grade B that you show in that picture.
Tonya Scarborough via Facebook
I need to NOT be notified follow ups. Thanks.
Robin Adler via Facebook
Thanks! You should have a link to your Twitter on your site!
Can you please tel me who you use in NY. I live right outside of Buffalo and I'm looking for a local place since my supplier is no longer selling. Thanks, Jacqualine
Sarah, TheHealthyHomeEconomist
My New York supplier is awesome and I'm sure would never pull any tricks. You can find him at the Chautauqua Institution Farmer's Market. I do not post farmer details on my blog.
I had no idea about the differences in maple syrup… I have been using it lately while making water kefir which they seem to love. But I will definately be looking into this more. Thanks for all the helpful info.
jean finch
My Trader Joes organic grade B maple syrup is very dark—-maybe I just got lucky!
mine too
Maybe i try that,thanks Jeans Finch
OK, so when the new standards take effect, just buy "very dark" since it's all going to be labeled grade A? Is there any explanation for the change other than to confuse the consumer?
thehealthyhomeeconomist via Facebook
It seems to me that it may be easier to buy the REAL grade B maple syrup after 2013 since it will be labeled dark or very dark. I thought it was a scam so you couldn't the difference but this may make it easier!
Sarah, TheHealthyHomeEconomist
Yes, when I wrote the Bye Bye Grade B Maple Syrup post back in Nov 2011, that is what I thought too. Now that I've gotten Grade A labeled as Grade B, I'm thinking the labeling changes might actually be beneficial in preventing this from happening to consumers in the future.
So when they change the labeling, will you want to buy very dark?
Sarah, TheHealthyHomeEconomist
Either Dark or Very Dark. The darker the better.
Robin Adler via Facebook
Great article, as usual…was wondering if you have a Twitter account? Was looking for you on there!
Robin can you tell me how can add my picture in my id for the blog,thanks
I just don't buy maple syrup and haven't for a couple of years. There seems to be many issues with what the providers are doing with their trees to make them produce syrup.
Mrs D
I hadn't heard of this Tina. What are they doing to the trees ?
taplin hill sugarworks
That is too bad that you are not buying maple syrup, can you explain what producers are doing to their trees. I personally know of no producer that would do anything to shorten the lives or lower the health of any maple tree.
Why buy grade B over A?
Sarah, TheHealthyHomeEconomist
This is explained in the post.
mary grade B is much better in flavor and also have more minerals,it is more pricey but t is worth it
There is awealth of misinformation in this post and it's comments though maple maniac and Andrew de Livron have tried to set the record straight. Grade B is an inferior grade that did not make the cut as grade A because of a defect in color, clarity, and/or taste.
Grade has absolutely nothing to do with mineral content!! Mineral content will be roughly equal between grades since most minerals are filtered out as sugar sand..
Darker color and deeper flavor is mostly due to microbial action which is more likely as the season progresses and the weather warms. Sugars are degraded into simpler ones that more readily carmelize. Prolonged cooking also encourages carmelization and thus a darker color and more pronounced taste.
If you like the dark stuff as many do then go for it but don't do so because you think it is healthier. It is not
Many of these comments are misleading or just plain wrong. Maple syrup grades have nothing to do with the quality of the syrup. ALL maple syrup is held to the same quality standards. There is no such thing as "inferior Grade B". The grades indicate the color of the syrup and the strength of the maple taste. Grade A in its three levels is light to medium amber with a delicate maple taste and is from sap tapped early in the season when sugar content is at its highest. Grade B is late season sap where the sugar content could be as low as .9%, needing far more sap to get the same yield, thus a higher concentration of flavor and darker color. Grade C is at the absolute end of the tapping season and is the lowest sugar concentration of sap. It is very dark and heavy in taste and is typically only used in commercial baking and flavoring.
Tastes have changed over the years, it used to be that anything other than what is now Grade A Fancy was barreled and sold to the commercial market. Now people value the pronounced maple flavor of the "lower grades". Since they were more affordable in the past people became accustomed to them and the law of supply and demand took over from there…
I find it very funny that the author thinks she was cheated by receiving "Grade A" syrup labelled as Grade B, as if the Grade A was inferior…
Do some research people…
"It is better to remain silent and be thought a fool than to speak and remove any doubt."
We also live in NY and produce our own maple syrup, just for our family. Your one fact was wrong, it take roughly 40 gallons of sap to make 1 gallon of syrup. Beth is correct, we had a lousy winter this year and only got half the amount of sap/syrup of what we usually do. Also, the different grades come in many different colors. I would say both those in the jars above are grade B, but they came from different batches which is why the color is different. The lighter one is kind of an in between, as the sap gradually changes. Grade A is a blond color, or golden, almost pretty much see through. You can actually buy a color guide from maple syrup supply companies. It has many different bottles with different color grade syrups to help you judge if your syrup is A or B.
Sarah, TheHealthyHomeEconomist
The one on the right is Grade A. It exactly matches the color of the Grade A I purchased at the supermarket.
Sarah, TheHealthyHomeEconomist
Also, it may take you 40 gallons of sap to make 1 gallon of syrup but other areas may take less as discussed here: http://www.theatlantic.com/health/archive/2011/05/making-the-grade-why-the-cheapest-maple-syrup-tastes-best/239133/
Well, I am someone who actually makes the product and has friends who make it for a whole NE distribution. I have never ever had a gallon of syrup from 20 gallons of sap. If that was possible if have twice as much maple syrup as I do now! The least amount I've gotten was a gallon of syrup out of 36 gallons of sap. My friends with the maple company say the same thing! Whoever that reporter is who wrote that article you referenced needs to actually get outside and make his own to see that 20 gallons is impossible. Even 30 would be hard to believe.
As one who has (in the past) made many hundreds of gallons of maple syrup, I agree with you. 40 to 1 is a much more realistic average. As for light or dark, tastes have changed since I was involved. Anything darker than Grade A Light went right into the barrels for industrial use. Now everyone seems to affect a liking for the more flvourful (brackish) dark. The main factor in darker syrup by the way, is rain runoff from the trees.
taplin hill sugarworks
As a large scale sugarmaker I would like to comment on the article and also some of the comments that I have read.
First The sample that I am looking at on the top looks like Grade C to me, Also known as commercial. But without a sample to test I can not be sure.
Second, I am not sure about the 20-30 gallons to make a gallon. I have none of those trees on my property that is for sure. The industry standard is 40:1. The actual ratio is something close to 87.1 gallons of 1 % sap. In a general conversation people will discuss sap at 2%.
Now, as far as buying from Trader Joes, or any big retailer. When you purchase from them you are getting what is called a blend. The packer takes multiple barrels and blends them all together to get the color that he wants. That is packaged and sold as is. Now personally I would prefer to buy from a reputable producer. You are more likely to get the best of his crop. What people don't really understand is maple syrup will taste different from batch to batch, why? No idea. But you will never get the "best" buying from a retail store.
Now the description of Grade A…… That represents 3 other "colors". In Vermont we have Grade A Fancy, Grade A Medium, and Grade A Dark. So saying Grade A does not really mean a lot.
Maple syrup is a wonderful commodity that is under utilized that is for sure. But to the person who wrote this article, please get the facts next time before writing about maple syrup. There are enough misleading facts out there and there are plenty of good locations for information.
Go to Vermont Sugar Makers Association for more info.
Mike N
It is good to have someone who actually produces or is directly involved n the industry speak on this. I grew up in Ohio and still reside here, we are one of the top producing Maple Syrup States as well. I studied maple production in college as part of getting my Degree in Forestry, my father would cook down some sap occasionally from his woods as a winter project, and I live near a region in Western Ohio where several small Amish farms produce and market their own syrup. Yes, while its apparent that the author didn't always get the same color syrup as "her" Grade B syrup, I personally would not be complaining about getting what is considered as a higher grade for my dollar. It intrigues me how often I read articles online like this, that not in every case, but in many, the author never stepped foot personally out in the field they are writing on. As the season progresses the mineral content does increase, as many have stated above. I have seen where the color of the sap starts to get cloudy and I have even tasted it having a more bitter taste before cooking. This is why Maple syrup is only being produced in that short window of time during the late winter/early spring.
Melissa @ Dyno-mom
Ack! My husband's uncle used to make the maple syrup we had. It was an annual gift to receive a few gallons in the mail. But he passed away recently and we have to buy ours. I am no expert when it comes to maple syrup, but even his early syrup was dark and heavy tasting and far superior to anything I have ever bought anywhere. Maybe it was his process and maybe it was the having cows in the orchard with the maple trees but I don't think I'll ever have maple syrup that good again. I need to get on my game and find some better sources.
Back to Trader Joe's…..So is TJ's grade B really grade B after all? It's pretty light in color compared to your photo.
Sarah, TheHealthyHomeEconomist
If it's not the dark color like the one in the left of the photo, it's not Grade B. At least not to me!! Grade B is very dark.
The grade B I get at TJ's is very dark. Interesting……
Just got my bottle of TJ's grade B out and it is not as dark as the one on the left, kind of in-between the two. Maybe it varies from batch to batch??
i saw a big bottle of B at Joe's that was very dark, and a smaller organic B that was less dark.
anyway, should we be concerned about buying organic syrup? i don't know if there's a compelling reason to…
Caralyn @ glutenfreehappytummy
how interesting! what a great post! i had no idea!!
Well I hope you called them out and they were honest to give you back the price difference.
This winter was too warm up here in the East to get a lot of maple syrup. The trees just didn't produce so the farmers should have raised their prices greatly for Grade B because of it's rarity this season. It sounds like they chose the other route so as not to lose customers but this defeats the whole idea of supply and demand to keep them in business. I'd suggest switching to a different sweetener during years like this.
Sarah, TheHealthyHomeEconomist
I had no idea about how the weather affects maple syrup production but of course this makes sense. I've been using more coconut nectar which is wonderful … I wonder how we as consumers can know about how the weather is affecting maple trees each year so as to be aware of what might be happening down the road? I had no idea that something was up until I received maple syrup incorrectly labeled.
The problem may become systemic. Apparently, there is some anticipation that global warming will be seriously affecting maple syrup supply in the future:
We really need to push for more regulation over carbon emissions.
@ Ann: I wouldn't believe anything written in that rag. Global warming? Oh. My. Gosh. It's been debunked about a hundred times just this year already. And carbon emissions are a joke – a regulation joke in order to give the regulators something to regulate. It's a fairy tale but a whole lot of people buy into it, I know.
Heck I can't even FIND grade B maple syrup. There are very few places even listed online. Besides, I don't think I could afford to use it as a sweetner even if I COULD find it.
Nicole, The Non-Toxic Nurse
Warmer winters, whatever the cause, have been threatening maple syrup production in Vermont for many years. I grew up in Vermont and heard this first-hand from the old men with sap buckets on their maple trees.
@D: I grew up in the cold north 55 yrs ago, and I have to laugh at the strong feelings on both sides re: global warming. It doesn't really matter what you call it or what the reason is or isn't…in northern Michigan SOMETHING is different. Snow of 8′ deep (and snow from Sept.-March) has now given way to winters where sometimes there is NO snow. All the fruit crops and maple syrup harvest that depend on cold "spring" temps 'til April are suffering severely. Many farmers have had to sell their family farms to golf developers & such. Maple syrup harvesting was a cultural tradition in many U.S. states. The older people like my dad who still downhill skis at 88 yrs old can't believe the weather change!
Yes, something IS different, but it's not global warming. The earth moves in *cycles*, always has and always will. Even during spells of significantly cold or hot weather, we can have a weird winter or three stuck in there. We're actually moving into a cool cycle now. Usually the cycles last from 50 to 100 years, on average. Places like the Old Farmers Almanac have been recording this stuff for many years and even they don't call it global warming or even climate change, because the climate changes on a daily basis.
I'm pushing 60 pretty soon and I grew up in the north central part of South Dakota. I've seen winters as bad as they come. So much snow we could build forts and tunnel from one to the other – and we did. We could also climb up the snow banks and get on top of the school and sled down. I've also seen winters, as a child of the 50's and 60's, where we were bottle feeding calves in the middle of February with just a sweater.
The earth is not static, so weather changes are really more common than not. I do believe, however, that our gov't is tinkering with the weather and has been for about a century. It's fun to look it up online because most people don't even realize it goes on pretty regularly.
Global warming is absolute nonsense cooked up so that lots of people can make a lot of money! You are correct D. People need to do their own research, this has been dismissed and debunked over and over. Our planet is living and has a cycle/seasons; like some years we have lots of rain, so not so much, i.e. el nino and el nina, etc.
Global Warming is a fact.
You are the one living in a fairy tale.
If global warming were a true issue and not a scam by the worlds wealthy to create a new money maker for themselves, we would be a minority at rectifying the problem with countries like China who produce more polutants than any other country in the world thumbing their noses at environmental anything!! This subject has very little if any merit when it comes to scientific proof although some will tell you they have the evidence………….or the "smokescreen for sheep"!
Yeah… No… There is a strong consensus in the scientific community that global warming is real. It's the media organizations/those with agendas which are skewing the details/implications. Besides, even if somehow years of research, peer-reviewed studies, and utilization of the scientific method are wrong- what wrong would the planet get by trying to stop deforestation, stop pollution, and just better the place in general? This is what I have never understood about those vehemently against the idea of global warming. And who do you think are the real scammers- huge, almost unbreakable corporations (like oil companies), or passionate environmentalists and activists?
Pavil, the Uber Noob
Coconut nectar has a downside of its own: sweetener at the expense of coconut oil. I would rather have the oil.
Ciao, Pavil


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Cross-country income convergence revisited
We reassess the convergence properties of the cross-country distribution of income and its determinants using the dataset constructed by Klenow and Rodriguez-Clare (2005) and our updated version of the same data. Consistent with the literature, the ergodic distribution of output per worker features separate convergence clubs. In contrast to previous findings, productivity display convergence in the long-run. The long-run distribution of human capital is multi-modal.
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- Johnson, Paul, 2003.
"A Continuous State Space Approach to "Convergence by Parts","
Vassar College Department of Economics Working Paper Series
54, Vassar College Department of Economics.
- Johnson, Paul A., 2005. "A continuous state space approach to "Convergence by Parts"," Economics Letters, Elsevier, vol. 86(3), pages 317-321, March.
- Barro, Robert J. & Lee, Jong Wha, 2013.
"A new data set of educational attainment in the world, 1950–2010,"
Journal of Development Economics,
Elsevier, vol. 104(C), pages 184-198.
- Robert J. Barro & Jong-Wha Lee, 2010. "A New Data Set of Educational Attainment in the World, 1950-2010," NBER Working Papers 15902, National Bureau of Economic Research, Inc.
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text: The wiki last edited by X35 on 04/26/13 02:06AM View full history Witness the birth of the most important super hero team ever in the universe-spanning event that will rock the month of March! Wade Wilson has been trapped to save the universe, and to do that he's gonna need help. Enter: The sexy-but-insecure Lady Deadpool! The devious-but-lovable Headpool (a.k.a. the zombie Deadpool head)! The bratty-but-brilliant Kidpool! And the irascible mutt known as Dogpool! Individually, they're, well, kind of messed up, but together, they're the unstoppable force known as DPC Summary Back in the Earth 616, a couple pirates found Headpool in a boat. So the pirates took him to Goat Skull island. The pirates then gave Headpool to a mad scientist/hunter. Meanwhile Earth 616 Deadpool teleported onto the island wondering why he's back in his universe until he's attacked by Pirates. Deadpool easily killed all the pirates. The mad scientist then left with the last pirate who thinks Headpool is a ghost coming to haunt him. Headpool then scared the pirate into putting on a helicopter beanie on Headpool. The mad Scientist shot Deadpool in the head, once the Mad scientist came closer to him Deadpool got up and asked where Headpool is. once the Scientist/hunter gave him the information Deadpool snapped his neck. After having sex with the scientists daughter, Deadpool reunited with Headpool and headed back to Deadpool's apartment.


text:
Wounded suspect now jailed
Published: Friday, December 11, 2009 at 4:30 a.m.
Last Modified: Thursday, December 10, 2009 at 7:26 p.m.
A Henderson County man, wounded by sheriff's deputies in an attempted home invasion Dec. 2, was released from the hospital Wednesday and is in the Henderson County jail, according to Capt. Charlie McDonald.
James Thomas Wynn, 20, of 805 Oak St., Hendersonville, is charged with three counts of second-degree kidnapping and one count of attempted robbery with a dangerous weapon.
Wynn had his first appearance in district court Thursday morning. He has hired Michael Edney as his attorney and was given a next court date of Dec. 18, according to the Henderson County Clerk of Courts Office.
"Our investigation has proceeded very well and I anticipate the possibility of a few more charges being brought against these individuals as investigators wrap up the case," Sheriff Rick Davis said.
Although drugs were found in the victim's home, none of the victims have been charged with any crimes as of Thursday, according to McDonald.
According to police, the three men who broke into the home on Georgetown Road along with Wynn were Dametrius Lydell Landrum, 21, and Juan Miques Ford Jr., 21.
Police say the suspects knew their victims and the crime was drug-related. The victims deny knowing the robbers. Landrum and Ford have also been charged with three counts of second-degree kidnapping and three counts of attempted robbery with a dangerous weapon, according to McDonald.
Wynn was taken to Mission Hospital after he was shot by a deputy. Sheriff's officials say he was shot when he walked out of the house pointing two guns at an officer.
Wynn, a quarterback at Hendersonville High School in 2005, was named All-Western Highlands Conference that year after rushing for 1,549 rushing yards and passing for 403 yards and five touchdowns, and making 24 tackles on defense.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.
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Photo Details
Frankie Clevenger, graduation photo, Ashland High School, Ashland, Kentucky. She was the daughter of Marion Clevenger and Ida Mae Kitchen and the granddaughter of Charles Kitchen and Lauretta Mobley of Carter County, Kentucky, and John Nelson Clevenger and Caroline Howard of Morgan County and Carter County, Kentucky. Sisters: Adeline Clevenger, Inez Clevenger (Ingram). Half brothers: Clarence Clevenger and Roy Pope. Half sisters: Elsie Pope (Gates) and Jessie Pope (McPherson). She married Joseph B. Matthews who was from Amarillo, Texas.


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I moved my main laptop over to Vista about two months ago and overall I'm really happy with the switch (I have been using Vista on my second machine for much longer on various builds available inside the company).
I really like Vista, it has major upgrades all over the place, way too many to list here. With every upgrade I not only see the major changes but I tend to pay attention to the smaller aspects that change how I work everyday. Some of the smaller things that I have noticed are:
I know a lot of these seem trivial but I've been really impressed by Vista. One of my machines has Windows XP on it and every time I swap to it I miss Vista type features.


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|ESPN.com: Boxing
|[Print without images]
Wins a junior bantamweight title
Scores: 119-109, 116-112, 115-113
Records: Sanchez Jr. (13-1-1, 7 KOs); Guerrero (16-4-1, 10 KOs)
Rafael's remarks: In October, Guerrero, 24, of Mexico, scored an upset sixth-round technical decision to claim a vacant title against Raul Martinez in their rematch. Guerrero did not hold on to the belt for long as he lost it in his first defense on a competitive but clear decision to 21-year-old Sanchez, who won the title in front of his hometown fans. The 119-109 scorecard was an abomination. This was a much closer fight than that, but at least the right guy got the decision. Sanchez, a southpaw, was on his game. He landed a ton of left hands during the entertaining bout. But by the final round, Guerrero's swelling face was showing the signs of a tough fight. For Sanchez, he was taking a major step up in competition after facing extremely limited opposition since turning pro in December 2008. He won his sixth consecutive fight since going 0-1-1 in back-to-back bouts in late 2009 and early 2010.
Wins a vacant interim junior flyweight title
Records: Casimero (16-2, 10 KOs); Lazarte (49-11-2, 18 KOs)
Rafael's remarks: There are so many bogus interim titles floating around these days because the sanctioning organizations just hand them out like flyers on a New York street corner. But the IBF is the one organization that uses them only in rare and legitimate circumstances. In this case, Ulises "Archie" Solis, the IBF's 108-pound titleholder, is sidelined with injuries for several months, so it sanctioned an interim title as per its rules. Unfortunately, however, it allowed Lazarte, the 40-year-old from Argentina who instigated two brutally dirty title fights with Solis (a gift draw and a legitimate decision loss), to participate against Casimero, 21, of the Philippines. Even before this disaster, Lazarte should not have been allowed near another title fight after the way he conducted himself against Solis.
The fight with Casimero was a disgrace to boxing as supposed fans -- hoodlums, really -- in Argentina rioted at ringside after the fight was stopped in the most appalling scene the sport has seen since the riot at New York's Madison Square Garden that followed the ending of the first Riddick Bowe-Andrew Golota fight in 1996.
Lazarte is the dirtiest fighter in boxing, which he displayed in both fights he had with Solis and again in this fight with Casimero, who has now won two fights in a row after dropping back-to-back fights (an interim junior flyweight title bout to Ramon Garcia by split decision in July 2010 followed by a fifth-round knockout loss in South Africa to flyweight titlist Moruti Mthalane in March 2011).
Lazarte uses his head intentionally, rabbit punches, hits low, mixes in some elbows and even bites, which he twice blatantly did against Casimero. Lazarte should simply be banned from boxing for his constant disregard for the rules. He started fighting dirty right away, holding Casimero behind the neck and using his head. Casimero, however, just kept swinging and damaged him around his left eye in the first round. Referee Eddie Claudio, who had a very busy fight, warned Lazarte for using his head early in the second round. In the third round, Lazarte hit Casimero on the break and knocked him down, which did not count because it was a foul. Claudio once again gave a hard warning for the dirty fighting. Claudio continued to try to maintain control, warning Casimero for holding in the fourth round and Lazarte for hitting behind the head. Late in the fourth round, they were fighting on the inside (and Lazarte was punching low) when they got tangled up, forcing them to fall to the mat, where Casimero appeared to kick to get away from Lazarte, who was hanging on to his legs. Claudio docked a point from Casimero for the foul, even though it was Lazarte who instigated the situation.
In the sixth round, Claudio finally docked a point from Lazarte for blatant punches behind the head. When Claudio took the point, Lazarte took out his mouthpiece and can clearly be heard (in comments translated from Spanish on the TyC broadcast) saying to Claudio, "Do you want to make it out of here alive?" Also in the sixth round, Lazarte clearly bit Casimero on the shoulder during a clinch, although Claudio did not see it.
In the eighth round, Casimero was answering Lazarte's shots behind the head when Claudio docked him another point for the foul. And at the end of the round, Lazarte again bit Casimero on the shoulder!
In the ninth round, Lazarte looked like he put on a nice acting job to get Claudio to give him time to recover from a supposed shot below the belt. Later in the round, Casimero dropped a fading Lazarte with a series of right hands. He was unsteady when he got to his feet and Casimero dropped him for a second time to all fours with another volley of blows as Lazarte had desperately tried to hang on to him. Lazarte looked dead on his feet when he got up and was lucky the bell sounded to end the round. But early in the 10th round, Lazarte was still desperately trying to hold as Casimero pounded him along the ropes. Debris from the crowd began to fly into the ring as Claudio stepped in to stop the fight as Lazarte was falling over. A few seconds later chaos erupted as more debris came flying into the ring as did numerous ringside chairs. It looked like an episode of WWE "Smackdown" and was one of the most disturbing scenes you will ever see. One spectator began to swing at Casimero. It was a full-on riot and a complete mess as bottles and chairs were hitting people in the ring. One of Casimero's corner men, Sean Gibbons, suffered a broken rib. Claudio needed stitches in his lip. Others were dropping like flies as they were hit with chairs. There was a complete lack of ringside security. In fact, it looked like one of the security guards threw a punch at Casimero during the mayhem, which included spectators fighting each other at ringside. Lazarte is a dirty fighter and his so-called fans are even worse. This was simply shameful.
Records: Andrade (16-0, 11 KOs); Hernandez (30-11, 17 KOs)
Rafael's remarks: Andrade, 23, a southpaw from Providence, R.I., is one of the top prospects in boxing. He is a former world amateur champion and was a 2008 U.S. Olympian. As a professional, he has essentially grown up on ESPN2's "Friday Night Fights." This was another of his fights on the series. He was supposed to face Derek "Pooh" Ennis, but Ennis pulled out on Tuesday, citing a high fever. He was replaced later that day with Terrance Cauthen, an experienced 1996 U.S. Olympic bronze medalist near the end of his career. Then Cauthen quickly bailed -- without even notifying his manager or Star Boxing, the promoter of the card, and he was replaced by an even lesser opponent, the seriously faded Hernandez, 36, of Chicago, on two days' notice.
Hernandez was once a solid junior middleweight contender who lost a decision to Winky Wright in a 2003 title fight. However, that was a long time ago. Hernandez still has his huge heart and a willingness to mix it up, but he just can't do it anymore. There were some who feared for his safety entering this fight, so Hernandez had an array of medical tests before the fight -- above and beyond what was required -- just to be sure everything was OK. He was given a clean bill of health and faced off with Andrade despite being overwhelmed in every possible category. Andrade dealt with all the changes like a pro and then did what he was supposed to do when faced with an opponent he was vastly better than. He destroyed Hernandez, who lost his fourth in a row and needs to call it a career.
Andrade opened up on Hernandez right away, landing an assortment of head and body shots in the first round and taking almost no serious blows in return. It was very clear this was going to be a short night as long as Andrade continued to assert himself, which he did. In the second round, Andrade landed a series of hard shots and sent Hernandez down to the canvas on all fours. Moments later, Andrade nailed him with a clean left to the chin and followed immediately with a left to the body that dropped Hernandez face-first. Referee Steve Smoger, one of the best in the business, knew Hernandez was done and did not bother to count, calling off the fight at 1 minute, 39 seconds. Although Andrade was not remotely tested -- it was not his fault -- he at least showed that when faced with an overmatched opponent he could deliver the knockout he was expected to deliver. Andrade's co-promoters, Star Boxing's Joe DeGuardia and Banner Promotions' Artie Pelullo, need to step up his competition level. He seems game. After the fight, Andrade mentioned that he would like to eventually face titleholder Saul "Canelo" Alvarez or contenders Erislandy Lara and James Kirkland. He added that he would also be happy to move up to middleweight for a shot at titleholder Julio Cesar Chavez Jr.
Scores: 97-92 (twice), 95-94
Records: Serrano (18-0, 8 KOs); Abril (11-5-1, 6 KOs)
Rafael's remarks: Serrano, a 22-year-old prospect from Philadelphia, got a good test in his "Friday Night Fights" co-feature by Abril, 27, of Rochester, N.Y. Although Serrano ultimately outboxed Abril for the obvious decision victory in a good fight, he had to overcome a third-round knockdown. A crowd-pleaser, Serrano was aggressive but a little wild with his punches, so he was wide open when Abril, a southpaw, connected with a hard right jab and dumped him to the ground. Serrano seemed briefly dazed but not too badly hurt. Abril, however, never seriously followed up to see just how badly hurt he was. Maybe he was a bit drained from trying to make the weight. Abril originally weighed in 3½ pounds over the 141-pound weight limit, tried to take off the weight and still was over, forcing the contract weight to be changed and also forcing him to pay a piece of his purse to Serrano. Despite the knockdown, Serrano was able to outwork Abril over the rest of the fight, pushing aside the momentary problem. Afterward, Serrano said he was not hurt by the knockdown and said that he had slipped. That, however, is not true. It was a clean punch that deposited him on the mat. Abril lost his second consecutive fight to a prospect. In June, former Cuban amateur standout Yordenis Ugas dropped him and cruised to a unanimous six-round decision win.
Records: Matthysse (30-2, 28 KOs); Martinez (13-2-1, 9 KOs)
Rafael's remarks: Argentina's hard-punching Matthysse, 29, lost a controversial decision to former titleholder Devon Alexander in Alexander's hometown of St. Louis in June 2011 but was primed to face Erik Morales for a vacant belt as a substitute opponent in September on the pay-per-view undercard of Floyd Mayweather's fight with Victor Ortiz. However, Matthysse, suffering from a viral infection, had to pull out on short notice. Once Matthysse recovered, he blew out Sergio Omar Priotti in four rounds at home in Argentina in December. Now, in his second hometown fight in a row, Matthysse stayed busy with another knockout win, this time against Martinez, 20, of Mexico. Martinez, who dropped to 0-2-1 in his past three fights, took the tough assignment against Matthysse at the last minute as a substitute for Ivan Valle, who himself was a late substitute for original opponent Silverio Ortiz. Matthysse had no issues with Martinez, batting him around, especially in the fifth round, when he dropped him with a left hand and staggered him during the follow-up assault. Martinez made it through the round but retired on his stool one second into the sixth round. The victory sets Matthysse up for a return to the United States, where he will face former lightweight titlist Humberto Soto (57-7-2, 34 KOs) of Mexico in a potentially action-packed fight on HBO on May 19 on the undercard of the rematch between unified junior welterweight titlist Lamont Peterson and former titleholder Amir Khan at Mandalay Bay in Las Vegas.
Score: 98-92
Records: Mitchell (33-1, 24 KOs); Lora (14-9-5, 8 KOs)
Rafael's remarks: In May 2010, Mitchell, 27, of England, was knocked out in the third by Michael Katsidis in their interim lightweight title bout. Mitchell had legal and personal problems and was out of action for 14 months after the defeat. But he came back in July and faced undefeated John Murray in a much-anticipated all-British showdown. It was a helluva fight and Mitchell returned to the win column with a rousing eighth-round knockout victory. Lora, of course, is not on the same level as Murray or Katsidis, but was a durable opponent as Mitchell stayed active with a bigger fight undoubtedly looming. Mitchell has designs on challenging lightweight titlist Ricky Burns this summer, a fight that probably could be made fairly easily because Mitchell and Burns are both promoted by Frank Warren. With Lora, 27, of Spain, dispatched, it is a fight that could happen. Lora put up a quality effort and survived a second-round knockdown from a left hand as Mitchell went on to claim the clear decision victory. As for why there is only one score for the fight, in nontitle British fights only the referee renders a scorecard, which was left up to James Davies in this one.
Records: Cruz (18-2-1, 9 KOs); Delgado (15-6, 7 KOs)
Rafael's remarks: Cruz, 30, of Puerto Rico, suffered back-to-back losses to former junior featherweight titleholder Daniel Ponce De Leon (a third-round knockout in February 2010) and Cornelius Lock (a fifth-round knockout in September 2009). But the 2000 Olympian shook off the bad stretch when he returned in October to score an impressive first-round knockout of previously undefeated Michael Franco in an upset. Now Cruz has won two fights in a row after a good performance in this knockout of Mexico's Delgado in the main event of a Telemundo card. Cruz was on his way to a clear decision victory when he ended it in the 11th round with two knockdowns. First he dropped Delgado with a flush left hand. Delgado survived the shot, but he was in bad shape and Cruz was all over him when the fight resumed. He landed about a half dozen shots, including another nasty left hand, and Delgado went down hard just as the bell was ringing to end the round, but the fight was waved off immediately. Delgado, 22, of Mexico, lost his second fight in a row and for the fourth time in his past six bouts.
Dan Rafael is the boxing writer for ESPN.com. Follow him on Twitter @danrafaelespn.


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270 search results for 007
Has James Bond seen his last day?
Type: Post | Date: Monday, Nov 9, 2015
Gillian Anderson weighs in on her chances of ever playing James Bond
Type: Post | Date: Monday, May 23, 2016
This is how you make a spy movie
Type: Post | Date: Monday, Nov 16, 2015
20 years ago today: 007 returned when 'GoldenEye' opened in theaters
Type: Article | Date: Tuesday, Nov 17, 2015Plus: Justin Bieber entered the recording scene, Disney's 'Little Mermaid' was released, and more
Pierce Brosnan criticizes 'Spectre,' has a recommendation for the next 007 movie
Type: Article | Date: Monday, Nov 16, 2015Also: His reaction to Daniel Craig's 'I'd rather slash my wrists' comment
James Bond writer agrees Idris Elba should be the next 007
Type: Post | Date: Wednesday, Nov 4, 2015Can this actually happen now, please?
The folks behind James Bond must have really liked 'Night Manager'
Type: Post | Date: Tuesday, May 31, 2016
007 Legends
Type: Event | Date: Tuesday, Dec 11, 2012"007 Legends" ties five classic Bond movies and the latest film into one game.
Daniel Craig just got very honest about James Bond: 'It's not a good look'
Type: Post | Date: Tuesday, Sep 1, 2015
James Bond author says Idris Elba 'too street' to play 007, apologizes
Type: Post | Date: Tuesday, Sep 1, 2015Hahaha! Oh wait, you're serious? Allow me to laugh even harder!


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I'm pretty frustrated, this upgrade process has been pretty painful and I have had no success. I've followed the detailed upgrade instructions METICULOUSLY and when I try to run the upgrade program, I get a 404 error over and over again. I don't know what to do. I've tried:
- deleting the remote wordpress files and completely re-uploading them, with my original wp-config file and theme folder intact.
- restoring my database
- trying again, with the same results.
The only thing I can think of is I've renamed my wordpress directory to "_wordpress". Is there something in the upgrade process or the new 2.7 files that will be screwed up by that?
I've read everything I can on upgrading, and I cannot figure out what's wrong. Please help.


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Video Industry News Video Company News Technology Industry News Technology Company News Novelty Industry News Novelty Company News Gay Industry News Gay Company News Legal Industry News All Company News
Released: Jun 01st, 1996
Running Time: 86
Director: Robert McCallum
Company: Pricebusters Video
Cast: T.T. Boy, Randy Hart, Tom Byron, Kim Chambers, Valeria (I), Beverly Glen, Sydney Dance, Ron Jeremy, David Hardman, Sally Layd
Critical Rating: AA 1/2
Genre: Feature
Besides the title, this video has nothing going for it. Two of the vid's six scenes don't have any anal, and there isn't a good penetration shot in the bunch. The Beverly Glen/Tom Byron scene shows promise, but the camera is 50 feet away. Sydney Dance and Ron Jeremy provide the hottest scene, but it's at the end. The title will probably move it, though.


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Nancy Butler and Janet K. Lee deliver another beautifully drawn, smartly executed adaptation of a Jane Austen novel with âNorthanger Abbeyâ. Nancy Butler has over the last three years proven to be extremely adept in adapting these tales for Marvel -- first with âPride & Prejudiceâ (art by Hugo Petrus) in 2009, followed by âSense & Sensibilityâ in 2010 (art by Sonny Liew), followed by âEmmaâ (also with Lee) in 2011, and now âNorthanger Abbeyâ in 2011/2012. Butler has known what she was doing with these lovely stories since her very first attempt, and itâs clear with âNorthanger Abbeyâ sheâs not missed a beat.
These are very traditional adaptations, so donât expect a lot of creative license. Butler is true to the material but has, as usual, found the best way to boil these novels down to their essence and get them on the page faithfully, character voices and plotlines beautifully intact. âNorthanger Abbeyâ suffers a bit, especially in this issue, by spending a lot of time with a thoroughly unlikable character, but thatâs an unfortunate by-product of adapting existing material; Butler handles it as well as she possibly can. This issue is also one of the more text heavy in recent memory, which when youâre with an unlikeable character can be a bit of a chore, but itâs hard to hold any of that against Butler.
Leeâs art is even better in this series than her gorgeous work on âEmmaâ. While her style remains enjoyable in its highly stylized look, as it was for âEmmaâ, itâs far more consistent than what we have seen before. Though I miss some of the character and spontaneity of her coloring her own work in âEmmaâ, Nick Filardi and Andy Troy do an excellent job here and help greatly on the consistency front. Leeâs storytelling is very nicely done in this issue and she does what she can with a story that is, letâs face it, not exactly action packed. Her expression work is fun here as she plays with how far she can push her character designs. The result is a book that looks energetic and vibrant.
When youâre dealing with an adaption of a novel, it really is in the art that the work sinks or swims, for if not for the art, why not just read the original prose? Marvel has been smart in choosing powerful artists with very distinctive bold styles for these adaptations. That has helped to set them apart from what could be very rote executions of pre-existing works. Thereâs nothing rote about Butler and Leeâs take, and for fans of adaptations or of Austen, this new series should be a treat.


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More Funerals Today For Newtown, Connecticut Shooting Victims [VIDEO]
More funerals for the victims of the shooting in Newtown, Connecticut are planned for today as the Sandy Hook Elementary School looks to starting classes again after the holidays.
2 More Victims Buried In Newtown, Connecticut [VIDEO]
Newtown, Connecticut tries to return to familiar routines as school resumes for most in a town shattered by the murder of 27 people inside the Sandy Hook Elementary School and two more young victims are laid to rest.
The Healing Process Begins In Connecticut [VIDEO]
As the first two two funerals for victims of the shooting at the Sandy Hook Elementary School in Newtown, Connecticut are done, a moment of silence has been requested to mark the one-week anniversary of the tragedy as police continue their investigation and new informaton about the case is revealed
New Details Emerge On Another Day Of Grief For Connecticut [VIDEO]
New details are emerging about the elementary school shooting in Newtown, Connecticut as the community and the nation spend another day grieving for the victims of Friday's shooting at the Sandy Hook Elementary School that left 27 dead including 20 children.
CT Shooting Victims Honored By Empire State Building Lights [VIDEO]
The Empire State Building was lit up in blue & gold on Saturday night in honor of the victims of Friday's school shooting in Connecticut.
Connecticut Shooting Victims Names Released
The Connecticut chief medical examiner says he believes all of the victims at the Sandy Hook Elementary School in Newtown were shot more than once.
20 Children Dead At School Shooting In Newtown, Conn. [VIDEO]
Twenty-eight are dead including 20 children at an elementary school in Connecticut on Friday after 20-year-old Adam Lanza opened fire inside the building where his mother Nancy was a teacher.
AC To Issue Courtesy Tickets
Shoppers in Atlantic City who forget to feed the meter will get a break starting Sunday.
A Historic Concert For A Historic Storm [PHOTOS/VIDEO/POLL]
Call the "12-12-12" benefit show "The Concert for New York City" 2.0.
Barbara Walters Calls Chris Christie A Teddy Bear & Grizzly Bear [VIDEO]
Barbara Walters describes Governor Christie as "a bear of a man-- sometimes teddy bear,sometimes grizzly bear" in naming him one her 10 Most Fascinating of 2012.
Christie Talks With Jon Stewart About Health Care, Springsteen On The Daily Show
Governor Chris Christie was back in the national comedy spotlight talking about superstorm Sandy, Bruce Springsteen and President Obama with Jon Stewart on Comedy Central's Daily Show.
Andrews Calls For Coast Guard To Pick Up Pace Of Cleanup
As a shelter-in-place order remains in effect in Paulsboro, Congressman Rob Andrews is calling for the Coast Guard to pick up the pace of cleanup.


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Please excuse the noob-ish question... I just want to double check something quickly.
I want to use a drop-down list to set the subject line for a contact form, I've already got the list setup, but I'm not too sure how to link this directly to the email subject. Can I use the field slug in the "Email Subject" line for the form? Or is that not the correct way to do this?