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And indeed justice is sometimes hampered by judges who aren't gifted with the knowledge of the law and the sound judgment we require of those who sit up high in the robes with the gavel in hand. When that judgment is particularly bad, appropriate disciplinary action must be taken, or the credibility of the entire judicial system is undermined. Hence the importance of the state Judicial Standards Commission, a panel charged with publicly reviewing complaints against judges and a panel that has done a good job.
Why, then, would a last-minute bill pass the General Assembly that would allow complaints involving judges to be secret? How is it a good idea to take away the commission's authority to publicly reprimand judges and instead put the state Supreme Court in charge of disciplining judges? The measure had strong support in the state Senate, but cooler heads almost prevailed in the state House, where the measure passed by a narrow 53-48 vote.
If Gov. Pat McCrory is watching, he knows that the margin in the House is not veto-proof, and a veto in this case is sorely needed.
The measure is opposed by Chief Judge John Martin of the Court of Appeals (and the current head of the standards commission) and Supreme Court Chief Justice Sarah Parker. Martin wrote lawmakers saying the law "will create potential conflicts of interest within our judiciary and muddle the transparency and availability of public records related to judicial misconduct."
Full Article and Source:
Governor should veto bill changing review of judges
Sunday, August 18, 2013
Governor should veto bill changing review of judges
3 comments:
Judicial discipline MSUT be made public, because the public has lost faith in their integrity.
- Sunday, August 18, 2013 5:18:00 AM
YOu are dead ON Thelma. What are they trying to pull?
- Sunday, August 18, 2013 7:27:00 AM
I second Thelma's comment!
- Sunday, August 18, 2013 10:26:00 AM
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Soybeans are the poor men's steak, so my mother says. But this recipe tastes so good that you won't believe it's good for you. I guess this is what you'd call the Chinese version of spaghetti sauce.
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The Wildlife Experience, one of the country's more aptly named museums, offers a chance to encounter members of various animal kingdoms and habitats through an uncommon combination of interactive exhibits, natural history, fine art, and documentary films. Once inside, explore a variety of permanent and not-so-permanent exhibits. Globeology, is a three-dimensional jaunt that takes visitors through biomes from wild Colorado to the barren, WiFi-less tundra. Frogs!: A Chorus of Colors, meanwhile, gives visitors eyewitness access to fifteen types of colorful and vocal anurans, offering young guests insight into what frogs do when not playing a banjo or being chased by a pig.
Arthur Murray Dance Studios has been a leading name in social dance since 1912, when the entrepreneur began selling mail-order dance lessons. Expanding his reach, he enlisted teachers to spread his signature dance lessons on first-class steamships and skyrocketed to fame in the '30s after introducing the public to such dances as the Lambeth Walk and the Big Apple. By the 1950s, Arthur and his wife, Kathryn, were hosting their own highly popular TV show on ABC, the Arthur Murray Dance Party, which ran for 12 years. Today, Arthur Murray's team prepares students for rug cutting at special events and weekend nightclub jaunts. Clients who arrive to lessons partnerless will be paired up with certified instructors. Throughout lessons, instructors teach the foundations of two to four dances from a long list of styles that range from Latin to country-western, helping students to learn basic step patterns, timing, and the ability to lead or follow.
Over the course of a decade, FastFrame has mushroomed into more than 300 international locations on the strength of their meticulous craftsmanship and lifetime guarantee. To showcase artwork, photos, or the first dollar made in the family counterfeiting machine, the professional framers sort through a treasure trove of materials, such as gold and silver settings, fabric-wrapped mats, and lamination. For light-sensitive items, they apply Preservation Plus framing, which uses acid-free framing accoutrements to protect portraits from fading under the withering gaze of UV rays or laser-eyed art critics.
Live Out Loud Travel is committed to providing people of all ages a joyful, convenient, safe, fun and memorable travel experience. Our group trips encourage people to "live out loud" by embracing every moment and living it to the fullest through their encounters of different countries, people, cultures, and tradititions.
It's often easy to forget that humans aren't the only beings on earth in need of sanctuary; sometimes, animals need it, too. Set across 900 rolling, scenic acres, The Great Escape Mustang Sanctuary is dedicated to rescuing, training, and providing sanctuary for wild horses and burros, specifically American and Spanish Mustangs. At the facility, these magnificent animals roam just as they would in the wild, sharing land and closet space with other herds and feeding off the greenery that surrounds them. But just because these horses are in protection doesn't mean they're off limits to the public. As part of its mission to educate the public on the issues surrounding wild horses, The Great Escape provides visitors with the chance to photograph the mustangs, interact directly with them, and learn about their stories as well as the historical significance of certain breeds.


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You are in... Forums > Discuss This > New bikes > Horex unveils new 'café racer' VR6
Andy Downes says:
German firm Horex has revealed a new café racer style version of the VR6 roadster which shares the same 1218cc six-cylinder motor but gets a host of cosmetic changes for the limited edition of which just 33 will be built.
The Horex VR6 Café Racer 33 Limited was shown at the Dortmund motorcycle show in Germany last week and each of...
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May 09
Posts: 508
speedo007 says:
Great looking bike. Too bad only 0.001% of the planet can afford it...
Jul 13
Posts: 39
phantombiker says:
,,,,,,,,,,Alpha male posers only need apply.
Sep 10
Posts: 1335
SatNavSteve says:
I prefer the Fiat Panda that was advertised below it!! Looks like something from the 60s or 70s and that seat cowl looks like an afterthought designed by an apprentice with a bit of spare aluminium. And wheres my nearest dealer? No performance figures I see. I'd like to see it in a comparison test with other performance nakeds, I doubt it would do too well.
Aug 02
Posts: 105
tl1000kid says:
Jan 11
Posts: 8637
snev says:
Or the price of a boring family car............. I couldn't justify paying that sort of money for one but some will be able and willing to, wouldn't mind a test ride though....reckon the engine would be interesting ....the looks are as always......subjective.
Posts: 837
CBR11X says:
Posts: 3293
eatcs01 says:
Wish I had enough money to buy one.
Power figures are 126bhp at 8500rpm and 120nm torque at 7000rpm.
Dec 10
Posts: 12078
preunit says:
Munch Mammut 2000....260BHP@ 5650 rpm / 295.00 Nm @ 3500 rpm.....354 KG's tho
Like the Horex but what's with the chastity belt over the pillion seat
[This Reply has been modified by the Author]
Is a safety device...........On a bike of this value, you'd be F----d without it.......
Dec 08
Posts: 1301
boybilly1967 says:
I like it but when is MCN going to be able to road test one?
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Sarah Olmsted: Imagine Childhood: Exploring the World through Nature, Imagination, and Play
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Amie Plumley: Sewing School: 21 Sewing Projects Kids Will Love to Make
Rae Grant: Crafting Fun: 101 Things to Make and Do with Kids
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« Driftwood Mobile | Main | St. Patricks's Day Crafts Round-Up »


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Boston police say three people were killed and over 140 people were hurt when a pair of bombs exploded near the finish line of the Boston Marathon.
A person familiar with the situation tells The Associated Press that an 8-year-old-boy has been killed.
The blasts shattered the end of the race Monday, sending authorities out on the course to carry away the injured while stragglers in the 26.2-mile race were rerouted away from the smoking site.
One woman says she was waiting for her husband to cross the finish line, and, in her words, "it just blew." She described it as "a loud boom, and then glass everywhere." Cherie Falgoust says something hit her head, and she "just ducked."
A runner, Laura McLean of Toronto, says she heard two explosions outside the medical tent. She says, "There are people who are really, really bloody." McLean says, "they were pulling them into the medical tent."
The explosions took place about three hours after the winners crossed the finish line. The second one could be heard a few seconds after the first one.
British police say they are reviewing security plans for Sunday's London Marathon. It's the next major international marathon. A London Metropolitan Police spokesman says police are working with marathon officials to review security plans.
The White House says the administration is in contact with state and local authorities and directed his administration to provide whatever assistance is necessary in the investigation and response.
Vice President Joe Biden was on a conference call with gun control activists when staffers turned on televisions in his office Monday to view coverage of the explosions. Biden said during the call that his prayers were with those who suffered injuries.
Secret Service has shut down Pennsylvania Avenue outside the White House, cordoning off the area with yellow police tape. Several Secret Service patrol cars also blocked off the entry points to the road.


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Pontocho in the Morning, Kyoto
by Jason Halayko
Canvas Print
Fine art print on bright white, fine poly-cotton blend, matte canvas using latest generation Epson archival inks. Individually trimmed and hand stretched museum wrap over 1-1/2" deep wood stretcher bars. Includes wall hanging hardware.
Pontocho is a long narrow street in Kyoto that has some of the best restaurants in town. A great place to visit at night, but not forget to swing by in the morning for a more intimate view of the street.
- 5Promote


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Catch Him If You Can
As I was watching Martin Kaymer boat-race the field and blitz Pinehurst #2 in the U.S. Open like no one EVER has, the one thought that kept going through my head was, "Can we please introduce him to some HARD games for him to play? I mean, this whole golf thing appears to be past him and I'm starting to become concerned he'll become bored."
Wait…that's it! That may be the only way anyone can catch him…his own boredom.
Before I make the case-and it's a WEAK one at best-for why this U.S. Open is not over, let's bask in some of the superlatives the German has accomplished in two rounds at the cradle of golf in America.
* No one had ever shot as low 65 on Pinehurst #2 in two previous U.S. Opens. So, Kaymer went out and did it…TWICE…BACK-TO-BACK!
* No one has ever posted 130 after 36 holes in the U.S. Open…until now…and they've only been playing this thing for more than 100 years.
* In recent history there have been two other "lapping-of-the-field" occasions at the Open: Tiger at Pebble (2000) and Rory at Congressional (2011). In fact, both Rory and Kaymer share the distinction of having a 6-shot lead at the halfway point. When asked about this yesterday, Rory responded, "What Martin has done is more impressive."
* Notoriously, U.S. Open fairways are the hardest to hit. This week is no exception if you ask 155 tournament participants. However, that other player is Kaymer who has only hit 25 of 28. That's nearly 90%. You and I would be hard pressed to hit 50% of our targets…ON THE DRIVING RANGE!
* Bogeys at the U.S. Open are like hot donuts at Krispy Kreme, they are always in abundance and never seem to run out. Kaymer has made, count 'em, ONE bogey in 36 holes. Not to pick on the golf games that you and I have again, but we couldn't do that on a putt-putt course. And I hasten to remind all…THIS IS THE U.S. OPEN…AT PINEHURST #2!
Okay…I know, enough is enough, right? Nah…how about one more reason to think this one is O-V-E-R:
* Kaymer leads by 6 after 36. The only man to lose a 6+ shot lead after 36 holes in a major is Abe Mitchell (up 6) at 1920 Open Championship. (If Abe Mitchell showed up in a t-shirt that said, "Hi my name is Abe Mitchell," no one would know him.)
NOW…here comes the WEAKEST case of all time why someone else will win the U.S. Open this weekend.
There have been six people to reach double-digits-under-par in the U.S. Open: Gil Morgan (1982, Pebble Beach), Tiger Woods (2000, Pebble Beach), Jim Furyk (2003, Olympia Fields), Ricky Barnes (2009, Bethpage Black), Rory McIlroy (2011, Congressional), and now, Martin Kaymer.
Of the previous five, only three went on to win the tournament.
Now, the bad news? The two that didn't (Gil Morgan and Ricky Barnes) did not have the major championship (2010 PGA Championship at Whistling Straits), near major championship (last month's TPC) or a clinching, pressure-filled Ryder Cup-winning putt on their resume.
Kaymer does.
So unless, he is more Morgan and Barnes than Furyk, Woods, or McIlroy, the easiest job in the world this weekend is "Official Trophy Engraver For The USGA."
Charlie Nance
on Twitter, @WFNZGolfGuy


text:
Tim Tebow, in a photo from his Wikipedia page, doesn't pass on Jesus.This year's Super Bowl matchup between Peyton Manning's Indianapolis Colts and the feel-good New Orleans Saints promises to be among the most watched events of the year -- and that's wonderful news for Colorado Springs-based ... More >>
A June 17 More Messages blog revolves around a column written by Colorado Springs Independent scribe Rich Tosches about Colorado Springs Gazette editorial page editor Wayne Laugesen. In the piece, an activist accuses Laugesen of insensitivity and more in regard to comments he made in a series of e-m ... More >>
Update below: Wayne Laugesen and Rich Tosches are well-known figures in the Colorado Springs press: Laugesen (pictured) serves as the editorial-page editor for the Colorado Springs Gazette, and Tosches, a former Gazette columnist, writes regularly for the Colorado Springs Independent, the city's lo ... More >>
Brightly colored advertising stickers on the front of the Denver dailies are part of a national trend to turn page one into a billboard.
The reorganization of the Denver Post newsroom, teased in this July 6 More Messages blog, has finally been completed, according to an e-mail penned by editor Greg Moore that was sent to staffers late on the afternoon of July 10. The communique, which is reproduced below, indicates how massive this u ... More >>
An investigative reporter tries a different kind of forensics.
Waste Not
Free at Last


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Robert B. Parker's Fool Me Twice
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Michael Bradman does an admirable job of mimicking the style of Robert Parker. It isn't perfect but one can't expect it to be. The book was enjoyable overall, though it did, sadly, have many shortcomings that made it from feeling like a true Jesse Stone story. There are some incredibly stereotypical characters who were much too silly to take seriously and I really felt like, despite some small victories, this book just ultimately resulted in a failure of the police force overall, which isn't what one wants to see in these sorts of books. A good read nevertheless.
As always this was a fun & quick read!!!
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Since I love the Jesse Stone character ..I really liked this book. However, I truly miss Robert Parker, without him this series is not nearly as special..Jesse is very wordy in parts, which does not fit in with the image of Jesse that Robert Parker created. By the end of the novel..it was almost back on track. I realize that it must be very difficult to follow in another authors footprints..and there may also be the compulsion to make Jesse into the character you want him to be! I do appreciate the effort to keep this story line alive..I do miss you Robert Parker!
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Cumbria police set sights on drink-drivers
Last updated at 17:24, Thursday, 29 November 2012
MOTORISTS have been warned that if they risk the lives of others by drinking and driving then they will get caught this Christmas.
Cumbria police has vowed its officers will be out in force right across the county to nab drunk and drugged drivers.
Each year a national campaign is launched in December in a bid to dissuade people from getting behind the wheel when they have been drinking.
However, despite the clear, simple message, each year people are still caught on the road under the influence of either alcohol or drugs.
One of the aims of this year's campaigns is to focus on younger drivers - especially males - who are statistically the worst offenders.
In December 2011, 3345 breath tests were administered across the county resulting in 96 people either failing or refusing a test - 30 per cent of which were under the age of 25.
This represented a reduction from the previous year in which 48 per cent of drivers were in the same age category.
Of the 96 tests either failed or refused last year, just 20 of them were by women compared to 76 by men.
Sergeant Joanne Walker from the Roads Policing Unit said extra resources would be dedicated to catching drunk and drugged drivers.
"The aim is to save lives," she said. "Driving when under the influence of drink or drugs impairs your driving capability, causes accidents and can result in death.
"In the run up to Christmas, people are planning their parties, going out with colleagues, friends and families and generally enjoying themselves.
"We just want people to include planning how they are going to get home afterwards.
"It is simple to make arrangements for a taxi or a dedicated driver.
If you are in a group, then the cost of a taxi will be minimal.
"If you are a dedicated driver, make sure you don't drink and if you are tempted, then make alternative arrangements."
Another focus this year will be people who are driving after a night out and possibly still under the influence in the morning.
"We do see a slight increase in the number of people who are still under the influence of alcohol driving the following day," Sgt Walker said.
"Everyone is different and people know how they feel after a night out. Take responsibility, if you know that you will be having a lot to drink then make alternative arrangements for travel the following day.
"Don't take any risk, it is not just your life you are putting in danger but the lives of other road users.
"We will be targeting young men drivers who appear to be the biggest contributing factor of drink drivers around this time of year.
"Our message is clear, don't do it. It is easy to make alternative arrangements to get home. Don't ruin your Christmas or the Christmas of others by making a decision to drive whilst under the influence. It is not worth it."
Chris Broadbent, from the Cumbria Road Safety Partnership, said: "This is a vital campaign which we support every year that aims to stop people from driving whilst under the influence of alcohol or drugs.
"It is shocking that there are still people who will get behind the wheel of a car when under the influence and put not only their own lives in danger, but the lives of others.
"The message is simple, never drink and drive."
The campaign will run from December 1 to 31, with dedicated stop checks being carried out across the county.
It will also feature on our social media campaigns when key messages and information updates will be posted on Facebook and Twitter.
First published at 10:07, Thursday, 29 November 2012
Published by http://www.nwemail.co.uk
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Posts by anentropic
5 posts • joined 26 Jul 2010
Game designer spills beans on chubby-fancying chap with his stolen Mac
I can't help wondering how useful is the Hidden app if he had to wait for the crook to "accidentally release the lock controls" as described in the article?
Apple iOS 5's hidden 3D revealed
WebGL not interactive...?
"WebGL is today's attempt to get 3D objects into web pages, using JavaScript this time around. It's not as interactive as the HTML-based VRML was"
um, this is nonsense. people are writing games with WebGL. Being as it's used via Javascript I think it's fair to say WebGL is a lot *more interactive* than VRML, which was just a markup language.
Highest point on the Moon found: Higher than Mount Everest
out of the trenches
'but the moon has no seas' was also my first thought... but equally it's unfair measuring the height of Everest from the bottom of Mariana Trench.
The trench is a localised feature. Ideally the depth of trenches and height (or rather 'tallness') or mountains should be measured from the mean surface elevation (which itself I suppose is measured from the gravitational centre of the planetoid?)
in other words the depth of a trench shouldn't count towards the tallness of a mountain
I wonder if NASA have already done that in this case, since they talk about a 'lunar surface' which is a rather vague term
Apple buys out $1bn data center squatters
Ping Pongs
"Is he cooking up a Facebook challenger, with his new and improved "social networking for music" effort, Ping, as his testbed?"
Dear god I hope not, Ping is a massive FAIL so far.
Firefox 4 second beta hits minor delay
"Underlying code in that beta included an HTML5 parser, called WebSockets,"
I don't think 'WebSockets' is an HTML5 parser. It's one of the new technologies under the 'HTML5' banner.
I guess you meant something like "...included an updated HTML5 parser and support for WebSockets..."
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The LuxeLiving SpotlightWelcome to Luxe Living, a blog that brings you a bit of luxury to your busy life.
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A lovely and fresh spring palette for weddings that is popular right now is gold, turquoise blue, and white. It's spring-y with a touch of glam and you can easily pull it off for a birthday or dinner party at … Continue reading
Posted in Wedding Decor Tagged birthday parties, dinner party, gold, party rental vs. buy, pink, turquoise, wedding, wedding inspiration, white Leave a comment
LuxeFinds Ultimate Giveaway – Gold Mesh Cuff Bracelet
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Oh god, what a great quick look. The street race was amazing between Vinny immediately running over the flag girl and then trying to text and drive.
This game looks pretty damn awesome. Interesting that not a single gun was even seen in this quick look, just many many punches and kicks, which sounds great to me.


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iPad ordering- trend or new standard?
- Fake Name Sep 16, 2011 07:17 PM
I like the iPad idea- one could dig deeper into a menu- sources of the ingredients, cooking techniques, alternative offerings (same dish, but made with veal instead of pork?) or alternative sauces for the same protein. Comparison charts for wine, rating acidity and characteristics, including parings by dish. Detailed descriptions of each offerings, etc.
Yes, a truly good server will know all these things. Yes, a truly good server can make suggestions the diner might not otherwise consider. Yes, a truly good server embodies hospitality, and that will never be done by an iPad.
But I like it. I like adding on to my meal as I go, I like controlling the pace of the meal. I like getting my bill whenever I damn well please.
Yes, and................a truly good server is a cost that has 'truly good value' with 'truly good food'. I see the iPad thing as a cost-saving measure for the more generic restaurant world. The information the iPad can provide would still be helpful in that world but not as much as where I really don't think this idea will ever reach. If I walked in for my reservation at The French Laundry and they handed me an iPad.............. I think I'd turn around and walk out.
There's another topic here, somewhere, from someone who said they were doing academic research on this subject. I posted to it but can't seem to find it now.
re: Midlife
I believe that thread was deleted (multiple times actually) because the Mods don't want business people coming on here and doing free market research.
I think that you should combine the "best of both worlds" so to speak. I plan to give my servers the iPads. That way the information is available and so is the friendly face.
re: PotatoHouse
Gotta say- if a server came to my table with an iPad, I'd be disappointed that I was not using it.
"Just gimmie the thing, and you can come back when I've input my order"
But I'm strange that way.
re: Fake Name
>"if a server came to my table with an iPad, I'd be disappointed that I was not using it.">
Even at The French Laundry? and........ not for the wine list. but to explain the tasting menu and all your options? Really?
BTW, one of the two guys who own Stacked is a long-time friend. He is very much aware that this is a great idea but that any restaurant's success is ultimately based on the quality of the food and surrounding experience. Glad to hear (from your post on the SD Board) that you enjoyed it.
re: Midlife
The French Laundry, Daniel and restaurants of that ilk are places I would not yet expect electronic menus. But I suspect by the time Mr11 is ready to date and dine, it will be the standard. It simply makes to much sense. Printed menus will go the way of the "special" menus for women that have no prices.
And, I'd disagree with your friend. There are many restaurants that are quite successful despite thier poor food. The right combination is somewhere in-between, I suppose.
But yes, we had a very positive experience (albeit not Chowhoundish) at Stacked, as have other friends with kids, one of who raised an interesting issue. She had her daughter and 9 of her daughter's closest friends in tow. That didn't work too well with one iPad. But Stacked does provide the old-fashioned menus as well.
Might as well have been written on parchment for their historic value ; )
re: Fake Name
>"I'd disagree with your friend. There are many restaurants that are quite successful despite their poor food."<
Ummmm................. 'quality' is pretty subjective I guess. What he means is it can't survive on the "gimmick" of the iPad alone. I haven't been there yet, but I don't think his prices are low enough to be in the fast food chain arena, so it has to at least be "decent".
re: Midlife
Agreed, and sorry my point was not clear. I just think of Cheesecake Factory, thriving on some pretty bad food.
re: Fake Name
I guess I'm not a true hound. I think Cheesecake Factory is pretty decent, but then............... all I ever order is the Thai Lettuce Wraps appetizer
re: Midlife
I agree it's not for every place, and at the beginning, it will burger/pizza places. But I suspect the younger crowd will take to it like fire takes to gasoline.
If one thinks objectively about it, it's simply better for everybody- especially the diner. More information, better ability to control their own dining experience, etc.
We old traditionalists may shudder, but it is a better way.
re: escondido123
Oh, you rabid traditionalist!!!!!!!!!!!!!! ;o))))))))
Actually the Charles Palmer's at Bloomingdale's in Costa Mesa, CA introduced this concept years ago with their wine list on a tablet computer brought to the table. For some reason (I'm guessing it was too labor intensive to keep it up), it didn't last too long. It was wonderful! It was: always up to date; allowed searching by color, varietal, origin, price; included tasting notes and suggested pairings with menu items, number of bottles in stock (they allowed purchases to take home at retail pricing), etc. A terrific idea for a wine list...for a menu...I'm not sure.
Dehumanizing the dining experience has no appeal to me. How depressing to envision the sight of some pathetic man, sitting alone, fondling his tablet, avoiding contact with all around him. Or, perhaps worse, the table of four sitting in silence as each is lost in a separate screen.
Such places will no doubt exist and, perhaps, even to an extent prosper. They represent our society's version of the automat. Nevertheless, I think a human liaison between the restaurant and the patron is an essential element that will continue to define hospitality. The ability to utilize technology to learn more about the place and its offerings should not change this as the clever patron will do so before even crossing the threshold.
At the end of the day, if I want complete control of my meal, I prepare it myself.
re: MGZ
Yeah- I miss horses and buggies and the good old outhouse behind the barn. And self-serve gas has deprived me of the human contact at the filling station. ATMs are so pathetic, how sad one approaches a machine (a machine!) with which to interface with one's bank.
Automatic transmission in cars are so impersonal.
And those telephones- do we not all morn the loss of personal conversations with those far away?
Stoves are now this fancy turn-the-knob and light them- gone are the good old days of stoking a good hot fire with some hardwood in the old cast-iron stove.
I miss live theater, especially for the news. I bemoan the loss of going to the town square and hearing the town crier's call of "1100 o'clock and all is well!"
And most of all, I miss gaslamps. These days of flipping a switch to illuminate one's pathway through the deep darkness is simply crass and pathetic.
Truth is, folks, this is not the end of the dining experience as we know it. I'm confident restaurants will continue to provide limited information about their food on flattened sheets of wood pulp for those who arrive with tears in their eyes for the good old days.
With some notable exceptions, most of the places offering true hospitality and an extensive knowledge of their food sources, techniques and specialties are long gone. Yes, upper-crust restaurants will continue to offer hospitality, just as the place one's napkin in one's lap with the gentle appropriate intimacy one should have for the private area of a stranger- (no- a guest!) in one's establishment.
A clever patron realizes life changes, and blind dedication to the simpler, darker times is simply more windmill-charging.
re: Fake Name
Entertaining, though a bit off point. Digital menus in place of paper is probably a good idea; however, removing the social aspect of dining is not. Though followed to its conclusion, technology suggests that we should abandon food in favor of nutrition supplements. Similarly unappealing to me.
re: Fake Name
Fake Name - You have an opinion and have stated it here. Others are not of your opinion and have replied here. Why do you dismiss all opinions differing from your as people stuck in the past? There are very good points being raised, and rather than addressing them, you simply repeat the whole progress, change, get with the times spiel. Computers are great for many things. The ATM was so revolutionary, not because it eliminated the teller, but because we could now get money out of the bank at any time. The newspaper, and later television news was great because it provided greater access to the news. Telephones were great because they provided greater, (not less), intimacy with people in real time.
I am also one of those people who loves the self checkout at the supermarket. I do not feel a need to interact with other people if I do not have to.
But. I think you underestimate a servers job. They do not simply take your order and give you your food. The server is the middle man between you and the kitchen. You think you can time your meal without any prior knowledge of the restaurant or the current state of the kitchen? Think again. Do you really think the computer can anticipate every possible question or request that can arise about the menu or special requests? An ipad can't read your table to determine what kind of dining experience you are looking for. An ipad doesn't know how to word requests to the kitchen so that they don't have a hissy fit and implode. Nor does an ipad know that the kitchen is really backed up right now, so you'd better fire those meals earlier than you usually would to ensure they get to the table at the proper time. Every restaurant is different, and a server is there to make sure you get what you want, how you want it and when you want it. It sound to me that what you are really looking for is a servant; and that is really a shame on so many levels. Also pretty demeaning to all the good servers out there.
re: Fake Name
I believe if telephones had been invented after email that we would all be saying "Isn't this wonderful. Now we can actually talk to people, hear their words and verbal cues, discuss options and reach a conclusion. All without having to sit down at a computer and email back and forth until things get resolved. What an invention!"
So if you consider a machine taking your order better than talking to a person who takes your order, then I guess the iPad is for you. I'll stick with talking to a real person.
re: escondido123
I laud the developments in communication and have quickly embraced each as they've developed (we've come a long way since getting mail order tickets over the Well). The technological advances that have made an interactive, digital menu possible, however, are at their best when empoyed to permit the connection of people and at their worst when they result in isolating them. My objections are borne of concern for the potential of latent sociological/psychological impacts from misuse.
Begging the indulgence of Hilltowner, I'd like to continue and perhaps expand the discussion, so we can all learn from each other. I assume by posting my opinions, others may comment and make additional observations, some may, in fact, be contrary to my own. I welcome all opinions, and appreciate the participation of all concerned, and avoid any attempt to discourage comment- why would one want to do that?
Allow me please to discuss further the idea posited earlier about electronic ordering being an impediment to social behavior. I would respectfully and kindly disagree.
One (not the only!) of the many reasons I pay for a good restaurant meal is to indulge and appreciate the company of others, specifically, my dining companion(s). I don't see how an iPad-based menu system would be an impediment to that enjoyable activity. In fact, I can easily see an enhancement by providing much more information around which a culinary discussion could be built.
Obviously, if both parties are playing Angry Birds instead of using the tool to enhance their meal, the system would have failed. But I wouldn't dine with someone like that above the age of 16 or so.
Yes, an iPad-based menu might reduce the social interface I'd have with the staff- but here's the crux of the argument: Despite hilltowner's assumptions about me, I'm fond of servers, owners and staff or restaurants, spend a lot of time with these professionals and should I choose to socialize with them, I'll do it in the comfort of our own home as their host. In short, I don't dine out to socialize with the staff- it's rude to my dining companion, and is a timesuck to the professionals who are there to do their very difficult job.
Obviously, despite hilltowner's further assertions, (do you even know me?) I do not underestimate the value of a good server, house manager, expediter, chef, owner, nor investor, and I covered that in the original post. It's unsuggested that we throw away menus and servers- but I believe there are benefits to all parties with a well-built and written system. Such systems would be scaled and designed for the specific venue- the system that works for the local burger joint is not the same as a finer dining establishment.
<note: Not sure how I got thrown under the "server-hater" bus- it seems very odd to me. Never suggested anything of the sort>
May I quote myself in case it was missed in the first post?
" Yes, a truly good server embodies hospitality, and that will never be done by an iPad."
re: Fake Name
" Yes, a truly good server embodies hospitality, and that will never be done by an iPad."
So, while I understand the essence of your position, I would suggest that the absence of that "hospitality" (and the related personal interaction with a server) is what those who decry this use of technology are talking about. Some see it as an erosion of what makes us what we are.
I can agree with you that, in terms of total time spent dining, interaction with the server is short compared with interaction among those at your table. But it's still an important part of the experience in most types of restaurants. I use Google a lot, but I think I'd rather ask a server what a certain preparation is like than Google in on the provided iPad.
Just my 2¢.
re: Midlife
Thank you for your opinion, and I understand your point.
I'm suggesting the social interaction with a server is a modern phenomenon- at one point in history and tradition, the best service was as invisible as possible. Possibly the best service I've had was at Daniel or Fleur di Lys, and I honestly cannot remember a single server- they came and went with a whisper and avoided being intrusive as much as possible.
My companions, I remember well, and had a splendid experience.
I'm not there to interact nor socialize with a server- I'm there to interact with my companion(s). A good restaurant will encourage that, and will interrupt as little as possible.
I believe an electronic based menu would enhance that experience.
re: Fake Name
But I don't come to a restaurant to have an electronic-based experience, but rather to get away from them. It would feel to me a little like self-check out not a relaxed evening of being taken care of. I love technology, sometimes, but not when I'm out to dinner. I guess to each his own.
re: Fake Name
No question that interacting with your companion(s) is paramount in a dining experience. And...... I've been to The French Laundry and found the service to be 'ballet-like' and totally non-intrusive........... EXCEPT for the server who took our order and explained the whole tasting menu and what each course was like, including the optional add-ons.
I guess we just have to agree to disagree on this. I find each "progression" we make into the world of electronics to be chipping away at our human interaction. Come to dinner with me some time and see my 36 year-old daughter, my 31 year-old son, and now my wife....... all texting away. Around our family I'm known as the 'Master Googler', so I do appreciate the value of electronically available information and I am all for this advancement. I just also think that each step we take along this path (self-parking cars, no servers, artificial intelligence) take a toll on us that is pretty much irretrievable.
re: Fake Name
I believe you misunderstood me. I quite, absolutely agree that the server is not there to socialize with the customer. I'm not sure what you read in my reply to jump to that conclusion. I also heartily agree that the server should make themselves as unobtrusive as possible, (unless the customers WANT to chat with the server; and many do). Perhaps I am confused about your original post - what, exactly are you hoping the ipad can do that would be better/more beneficial than a real, live human?
Not sure why one post makes you think you were thrown under the server-hater bus. I never suggested that. I stand by my "demeaning to all the good servers" comment, though. Perhaps this one line out of many is what made you think I was attacking you. That's a shame. I stand by it not with anger or self righteousness, but to further the discussion. I truly believe that a servers job both at the table and behind the scenes is far more complex than an ipad can handle. But again, perhaps I have misunderstood your original posit. It sounded to me like you would like to use ipads for all your orders, and only have servers bring you stuff. Forgive me if I am wrong.
Again, I am not even getting into the hospitality issue here, just the logistics of running a restaurant well and of giving the customer what they want, when they want and how they want.
Thank you, though, for providing a little bit more clarity.
purchasing, maintaining, keeping track of 50 ipods and having to hire extra security to make sure the ipods don't "walk away. . ." sounds fun, but not as fun as trying to explain to customers why every plate of food costs $5-$10 more than the place down the street where everyone orders off of a chalkboard. it's a wonder everyone isn't all over the idea.
what if i hate ipads?
or only want an android pad?or a windows pad? or a linux pad?
what about my grandparents? who have never used an i-anything?
i love the way Apple people assume that everybody on the planet only uses apple products...
the only way i order anything from a Tablet(there are other brands besides apple) or a phone or "mobile device" is for takeout...
re: Tripeler
I understand his points, I just don't agree with them. There is a difference.
There ARE some who would prefer electronic ordering, but there are some that never will.
Fear not, everyone, the sky is not falling.
These changes are not happening overnight. The Flintstone type of menus will remain available. Each afternoon, the restaurants will continue to have the little bird peck away at a stone tablet to etch the evening's specials is extra large type for the traditional diners.
<note: The above is called satire, and it's a form of something called "humor". It is a reference to the animated sitcom "The Flintstones" (which is actually a cartoon version of another sitcom called "The Honeymooners") which first ran on something called television from 1960 to 1966, with reruns still playing. The Flintstone camera consisted of a bird that pecked a stone tablet to create an image much like a camera. My first paragraph is not to be taken seriously (nor any of my posts) and is not meant to be offensive to anyone>
As technically identified as I may be, I wholeheartedly agree that technology is abused daily. But that's not the fault of technology- it's the *paucity of manners* that is responsible.
Both personally and professionally, I spend much time with those in the business of technology- it's their job to stay constantly connected. That's how they make their living. I nevertheless find a phone on the dining table as- if it were a fork, plate or knife- offensive, and refuse to converse with those who constantly embrace wearing their Bluetooth earpiece as if they're Lieutenant Uhura.
<need I explain that historical and cultural nugget?>
These are not gaffes created by technology, they are actions performed by those who care little for their effect on those around them, in our case, fellow diners.
Bringing us to the point. iPad ordering (insert favorite device here- the iPad term is used, to the chagrin of Steve Jobs, as a generic term, all-inclusive of any brand or format of electronic display device- more on that later) itself is not the likely cause of the interference so feared at a dining table. Just like a fellow diner can stab their companion in the eye with a fork, and subsequently injure the remaining eye with a friendly fire shot of lemon juice squeezed on their Waygu carpaccio.
Yet nobody wants to ban forks and lemons- no one bemoans the loss of social interaction because weapons live on our tables.
And <use your favorite device here> based electronic ordering is no different- if it interferes with one's dining experience, one is dining with the wrong people.
Fear not, fellow Chowhounds- jack-booted thugs are not coming for your menus.
Addendum: Risking further my personal reputation as a thoughtful and caring person, I see the nexus of electronic ordering to be in the palm of our hands. As noted above by a previous poster, the practicality of device management is a challenge. The obvious answer is site-based networks that use browsers to provide the information and ordering capabilities, available via our personal devices.
Except for the Burger Joints and Dennys of the world. Those will have the Non-Specific Ordering Device built right into the table.
And I am brimming with anticipation!
re: Fake Name
And what about those who choose not to have personal devices?
If you need that level of specificity then your kitchen is probably the best place to find what you seek.
Knowing everything about every dang thing takes the art out of the meal. And when is enough, enough? For the sake of exaggeration here - will you want to know if the chef had a good nights sleep the night before or if she's having a fight with her foh husband? Or if Yertle the Turle's second cousin lives on the property where the huckleberries were harvested?
For now I'll stick with stone age menus.
re: MplsM ary
<please accept the following reply with humor as a key ingredient thank you>
Ah- so now there's only a specific amount of information the restaurant is allowed to publish? Or is it a certain amount of information that I'm allowed? Are there levels of clearance, and how do I qualify for tip-top clearance? Is there a background check?
"Health Code Regulation 1234 specifies information must be contained to a 8.5x14 single sheet, two-sided menu based on wood fibers with optional lamination. Information shall be no smaller than 8 point type, with boldface titles for the entrees. Desserts my be described in italic, and not more than 140 characters may be used in the description of an individual offering. Wine lists: See Health Code Regulation 1235."
Perhaps most importantly, who decides the type and depth of the information that's permitted to be offered? Will we usher in new litigation at a federal level to cover this new technology? Will penalties be charged to those who violate the Nonspecificelectronicdevicemenu Information Act?
Nobody says anyone is *obligated* to dig deeper into the information provided- it could be there for those who'd enjoy it, and other people can choose not to dig at all. Maybe they opt for the pressed wood pulp option. And there's no requirement that the restaurant offer anything- unless they believe their customers want it. And I believe they do.
Here's a great example- this week's Splendid Table had a reference to a dish called Spinach Codette. For those like myself who've just fallen from the bok choy truck, it'd be marvelous to discover more about this historic dish, including images (yes- like Dennys!) of its creation and information about the region from which it's based. I'd like to know if the chef offers to make the Spinach Codette traditionally, or with a new pureed pine nut sauce he/she has been trying to perfect based on a centuries-old Etruscan recipe from a stone tablet unearthed in the earthquake of 1908. HELL YES, I'd like to try that! Unless it has coffee, grapefruit or green bell peppers.
Hey, I understand some people don't want that, and that's fine. And if the chef wishes to offer the details of her marital dispute, who am I to say she shouldn't?
Yes, I know people fear the dining experience will change for the worse. People may misuse the technology and the table next to them might dare to enjoy using the device to enhance their individual dining experience. But there are plenty of other ways other guests ruin a dining experience- think fragrance. Or guests over 500 lbs wearing spandex.
I find that more disturbing than a Nonspecificelectronicdevicemenu.
<thank you for accepting the previous post with humor as its key ingredient >
re: Fake Name
Actually, having a device that will give me the full breakdown of each component of each dish, plus the temp of the grease (plus the molecular description of that grease), and then the full health and medical report of the chef, the sous chef, and the line cook, could be useful. Also, knowing that the server was just released on bail for putting ground glass in the patrons' meals, might be worthwhile too. Being able to access the last 20o years of Health Department inspections, plus any USDA warnings, issued since one left home, should prove useful. Being able to chat with Michelle Obama, on whether she likes the dish, and approves of it, on some social media, would certainly make me happy.
Yes, I can see myriad uses for such a device, and cannot imagine how mankind has found ways to exist prior to their implementation. Gotta' only go to places, where they have 'em.
re: Bill Hunt
I have encountered various forms of PDA's, and especially for wine lists.
To date, I have been less than impressed - sort of like "wine angels," I suppose.
As some of these posts are phrased as questions, I'll take a shot at answering, if you don't mind.
If you do, discontinue reading now.
First, the thread began about establishments PROVIDING devices on which to obtain information about the menu, etc. But if you don't use a device, I'm confident restaurants will provide paper menus with brief synopsis of their offerings.
Yes, it would be easy to get carried away with too much information. My response to that is:
Don't read it.
If you don't want that much info, there would be no obligation to read it. Indeed, some of my favorite meals have been situations where I voice, in advance, my dislike for coffee, grapefruit, and green bell pepper, and have the chef make whatever he/she damn well pleases.
Other times, I want more information about the chef's background- maybe a little insight into their influences, and even the temperature of the cooking oil.
Ok, maybe not that far....
What I'm suggesting is giving guests options. Letting them have as much or as little information as the owner chooses, in a format that is superior to paper and it's limitations.
Sure- it's been done poorly in the past. But technology changes, and it's becoming easy to provide logical and clear information for one's patrons.
re: Fake Name
>"the thread began about establishments PROVIDING devices on which to obtain information about the menu, etc."<
I have to admit that I didn't fully get your perspective on this subject until this post. The only use of iPads I'm privy to is mostly to replace a server in menu explanation and order taking. The one example where I have some insight does that and feels that the device makes a complex, multi-choice, build-it-yourself, pizza/burger/salad menu easier to deal with. I need to go there to see what they provide beyond that, if anything.
My quick take, with this new thought in mind, is that I'm annoyed enough by my wife and kids texting and emailing during dinner that I might just like the idea of being able to fight back by reading the Chef's bio on the iPad while they're doing that. But................. not really. My desire would be that the occasion would go in the opposite direction............. you know............. actually talking with each other.
re: Fake Name
For the chef's influences, I normally will read their bios on the Web site, or will research that info, before hand.
What I am looking for is "how are things tonight?" and a PDA-type device is usually not that well-suited for the task - though there can be exceptions.
Maybe I just like human interaction, but what I am most often looking for is a simple, "how are things tonight?" as I am dining that night, and not when some HTML might have been written.
re: Fake Name
OK...so I order from the ipad, and have information readily available. Who do I tip? The ipad? Do I tip "it" less than 15%? I'd feel kinda funny tipping an ipad...especially one who's name I didn't know...do they have names?
I would much rather the restaurants spent their time sourcing better ingredients, creating better dishes and making the dining room more relaxed and welcoming. Creating and maintaining the sort of electronic compendium for the restaurant could easily be a full time job if the design is to be appealing, the writing pleasant/grammatically correct/no typos, the information itself correct, and the daily specials described in time along with the proper pairings. I truly do not understand this voracious desire for more information everywhere, all the time. (I am imaging sitting in a nice romantic restaurant where the warm glow of the candles is negated by the cool light of a dozen iPads.) PS Juxtaposing trend vs new standard in the question does not allow for the third possibility---a fad that will pass.)
re: escondido123
upvote for the same.....
when i am deciding on where to eat (mostly on the fly-seat of the pants last minute kinda thing)
then yes my phone(android) helps..i have the yelp app..urban spoon..google maps..etc...
but once i am inside..i want people...some of the places i frequent over and over are because i have been friendly/became friends with the people..not an ipad...
theres one place that i go for lunch...i will have a coke meet me at the table as i walk in the door..and depending on what specials are running i dont even have to order...an ipad cant do any of those things..
even when i go out for nice dinners at 3 or 4 star dining i still want an interaction with someone.. ime a good waitperson can make for an even better meal...
not an invisible servant that only appears when i am ready to pay either....
re: escondido123
I am with you as well. We actually enjoy interacting w/ our server. One of our favorite interactions w/ aith a waiter in Toronto on a rainy night while on vacation when the resto was very slow and he introduced us to Inniskillin Ice wine.. He offered us a free taste and we have been hooked ever since. By the end of thenight, he had provided my DH w/ a cuban cigar and told us about about his family's upcoming trip to D.C. We shared some sightseeing ideas and he showed us family photos. We loved it. We all have different comfort levels and expectations of servers. And, BTW, this guy gae us great tips for other places to visit on our trip.
re: sherriberry
I agree with the interfacing with a human, and hopefully one, who has actually tasted examples of that night's menu. When I ask, "is the ahi better than the ono tonight?" I am hoping to tap into that info. Having minute details of the prep, in general, might be useful, but "how is it tonight?" will be my question. In the above example, if the ahi is not fresh, or a great fish, then the ono might be the better choice on that night, regardless of the details of the dish, published at some time in the past.
Just my feeling on this.
<please accept the following reply with humor as a key ingredient thank you>
Ya know, you're right! Because nobody will understand how to tip appropriately, progress should be halted.
I realize I'm bringing unpopular news here, and when one considers what makes a Chowhound, the idea of a nonspecificelectronicdevicemenu seems anathema.
But I believe it's the future- heck, it's the present. Maybe it's adoption will be delayed in fine dining establishments. But I look forward to my local taco shop having my drive-thru order ready, paid and waiting because I've ordered online before my departure.
Certainly the coffee-shop/pancake house/ burger joint level establishments will be the first- it just makes sense.
Now- do you honestly believe every server will reply truthfully to:
"What's good tonight?"
Anyone who's worked at restaurants will tell you the answer to that question is frequently (no, not always) what's getting old in the kitchen inventory. Not to mention praising the diner for their thoughtful choice.
"How's the sashimi today? Oh, absolutely marvelous, Mr/Ms Smith, and an excellent choice!"
<thank you for accepting the previous post with humor as its key ingredient >
re: PotatoHouse
Robots, it will all be done by robots.
re: escondido123
3 laws safe!


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Family and friends are mourning a little boy, whose life was cut tragically short.
A candle light vigil was held at the spot where 9-year-old Michael Nagy was killed. Pueblo Police say he ran into traffic, yesterday on Pueblo Boulevard, near Avis. He was struck by a car and died.
Police say Nagy was following an adult and the driver wasn't at fault. Police say Nagy was jaywalking and the nearest crosswalk was less than a tenth of a mile away.
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CAPITALIST remains one of the most phenotypically impressive Angus bulls in the population and as his progeny enter production there is more proof of his value as a big time breeding bull. His BEXTOR dam is one of our favorites at Connealy's and his daughters follow her type and kind.
Fellow cattlemen,
It is our privilege to bring you the 2014 edition of the Beef Sire Directory! Herein you will find a leading sire for every desire sourced from the beef industry's most respected breeding programs. These sires represent our boundless passion for genetic research and data analysis, phenotypic evaluation, sire procurement, bull management and wellbeing, and of course, our unrivaled semen quality. With high input costs, especially for herd bulls, coupled with historic low cattle inventory and high market prices, the economic value of estrus synchronization coupled with A.I. to genetically superior sires has never been greater and Select Sires is eager to help. We invite you to contact your local sales professional or regional Beef Specialist (see next page) to experience the finest in customer service. These folks are expert cattle men and women who desire to help in every way possible to see your breeding program to its maximum potential and highest profitability. On behalf of the entire Select Sires family, thank you for making 2013 a record year for beef semen sales and for your continued loyalty to the Select Sires brand.
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A Minnesota law that limits some organizations from making restricted political contributions is "most likely" unconstitutional, a federal appeals court in St. Louis ruled.
Groups including Citizens Concerned for Life Inc., the Taxpayers' League of Minnesota and Coastal Travel Enterprises LLC sued Minnesota to affirm their right to make unsolicited "independent expenditures" for or against candidates for political office, citing the U.S. Constitution's First Amendment, which guarantees free speech. A majority of the U.S. Court of Appeals for the Eighth Circuit said the law may be too restrictive.
"Independent expenditures are indisputably political speech, and any restrictions on those expenditures strike at the core of our electoral process and of the First Amendment freedoms," the majority wrote today, singling out the law's reporting requirements as especially burdensome.
According to an administrator cited by the court, a donor must create and register an independent expenditure political fund, appoint a treasurer, ensure money isn't commingled with other funds, track expenditures, file annual reports for the life of the fund, log the expenditures, names and addresses of political committees, provide credit details, name people who receive non-campaign disbursements, and give details of nonprofits that provide administrative assistance.
Violators are subject to "substantial civil and criminal penalties" and must keep records for four years, according to the court.
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"Under Minnesota's regulatory regime, an association is compelled to decide whether exercising its constitutional right is worth the time and expense of entering a long-term morass of regulatory red tape," the judges wrote.
This is the second time the Eighth Circuit has been asked to consider the law. An earlier panel affirmed a lower court's refusal to grant an injunction blocking enforcement of the law. Today's ruling by an 11-judge panel overturned that ruling and sent the case back to the district court for further consideration.
The case is Minnesota Citizens Concerned for Life Inc. v. Swanson, 10-3126, U.S. Court of Appeals for the Eighth Circuit (St. Louis).
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Alma Mater: Columbia University Major: Economics Did He Graduate? Yes, he earned his B.A. in 1989 Back in school, the Lost actor was a football star, playing in the landmark match that ended the Lions' 44-game losing streak. This past May, Fox received a standing ovation after he delivered the keynote address at "Class Day," telling students, "Live for your own passion."
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LimeWire has been kaput as a file-sharing service since October but that hasn't stopped its legal woes. Now, after settling with the RIAA to the tune of £66 million, the MPAA and a host of indie music labels have filed lawsuits against the company as well. Talk about beating a dead horse.
In the largest outpouring of celebrity magnanimity since Live AID, a bevy of A-Listers have come out in support of MegaUpload. Huh, apparently the file-sharing service is used for something other than providing me easy access to anime and porn.


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Nico Rosberg managed to beat his team-mate and rival, Lewis Hamilton to Pole Position in this crucial title decider. Hamilton sits 17 points clear at the top of the Championship and only needs to finish second to Rosberg to secure the title.
Crystal Palace will feel that this is a huge opportunity to pick up some bonus points against a side that have failed to deliver what was capable, carrying on from last season. Questions are now being asked about the significance of Rodgers position having failed to produce a win in their last 3 outings.
Hull have only managed to win 1 of their last 10 outings and they face a side who have been equally disappointing having suffered their fourth home loss in 6 games. That said Spurs' only away defeat has came at Man City which can assist their progress despite their home form.
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Collectors' Auction, Wed Dec 8 from 6-8 pm $25, ticket,benefits scholarships Food and wine by The Fireplace Parent and Child Holiday Shopping Wed Dec.15,2010 9:30-11:30 a.m. Scotch and Wine tasting, Mem's shopping Thursday, December 16 form 6:00-8:00p.m. Gallery Exhibit: Neon Lightworks by Alejandro Sina December 12-19, 2010
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World Cup fever was still in play at Challenger Sports' Soccer Camp last week at Pagosa Springs High School, where youngsters of all ages learned skills and drills throughout a week of camp. Each day also included a World Cup tournament, with campers representing several countries for the week.
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when you say that Tuesday @ midnight is the final cut, you mean the first minute of the day, right? if we are talking about mid-day Tuesday, by the time we hit 12:00 AM, it becomes Wednesday.
so just to clarify, say for example that it is 11:59 PM on Monday. the minute the clock strikes 12 (and it becomes Tuesday), all submissions are due?
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November 23, 2014
A 26-year-old man has died after a rollover accident northeast of Blue Hill in south-central Nebraska.
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text: Glass MemoriesDearly Beloved,Hey, love, it's me again. It's winter now – the icy wind throws itself at these stained cinderblock walls but to no avail; a wall works both ways.A year has passed since I last spoke with you – a year already! No, I'm sure it was yesterday – a Monday.I never did like Mondays.I remember where we met. In the subway. You were the last to board a crowded train, I stood up as the wheels began to creak, glancing at you as I did so and nodding ever so slightly towards the empty seat. You laughed and called me a gentlemen, tucking those few strands of honey-colored hair behind your ear. Your nails were painted blue. Light blue. Like the sky.The mass of people gradually thinned out as we neared the end of the route, until you and I were the only ones left in that car. We sat awkwardly next to each other – you twirling your hair and I fiddling with the buttons on my shirt cuff. I don't know why I didn't get up and move.I


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Just hours after Shane Victorino was sent across the country to Los Angeles, his partner in the outfield is also headed to California.
It's official that Hunter Pence has been traded to the SF Giants. The Giants will be responsible for the remainder of his $10.4 million salary for the 2012 season. Pence is eligible to be a free agent after the completion of next season.
What's in it for the Phillies? They'll receive minor-league C/1B prospect Tommy Joseph. Joseph, 21, has been playing for Richmond in Double-A.
Additionally, 28 year-old outfielder Nate Schierholtz, and a pitcher to be named are also headed to Philadelphia.
Stay tuned for more in-depth breakdown of who the Phillies have acquired, and what it means for the team in terms of youth, salary, and talent moving forward.
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