text:
Smaller Business Loans-Realistic Financial Engaging
Should you be requested to cope with certain expenditures in the absence of funds, then you may well be in a bit of trouble. Not surprisingly, the deficiency of capital can be treated, if in any respect you could organize the finances inside a short. Using most of these within concern, it would be perfect to acquire the help of short term loans. Using the supply of crisis loans, you are able to instantaneously gain the resources. Once the funds are launched, it will get quickly diverted within your money, which surely looks beneficial. Because the loans are attained to get a short term period of time, you get the chance to apply for the resources without the need for pledging any equity.
This means you must be at the least 18 yrs old. That's where you're of sufficient age by law to create your decisions and not using a parent or guardian or guardian. If something is performed listed below this need along with the debt is not given back those is considered any small and isn't controlled by repay it rear. An added rule getting authorized is you need to have a steady forking over daily occupation you could pay off the capital returning. When you have no revenue you will be unable to achieve the financial loan at all. You must also have at the least 6 months of occupation occupation confirmation. They may check the details that you give exactness. The most you could be approved for is based about your own salary. Should you be sufficiently old, generate plenty of dollars but aren't a lawful America kama'aina ( you won't be able to have okayed.
You must look at the unbiased testimonials that are available. These will definitely provide you with a superior examine everything you might get. A good area to get the impartial opinions is over the internet. You're going to be astonished because there are lots of evaluations widely available on-line. See the weblogs plus the discussion boards that explore this kind of a subject matter. You can usually encounter priceless info that could see you recruit a superior creditor that is convincing. quick and easy payday loan A number of them perform altogether web also mention the benefits of implementing for a financial loan at your house, with no need to stand in lines and send a lot of papers. Theoretically, the idea of that loan that is definitely available to just about anyone which may be supplied with out headache within a working day sounds excellent and may often be a beneficial company for lots of people. Nevertheless, plenty of people which might be fiscally informed still would rather stay away from these payday loans except necessary. Likely to ongoing controversy no matter whether these fast cash advancements are truly worth it, with the whites remembering their promptness and convenience even though the other warns from the invisible blocks. In truth, you could fall under loads of blocks if he isn't very careful as he is usually for such a personal loan. These improvements are short term loans and should always be handled therefore. There exists a small eye-port in which the credit debt needs to be reimbursed solely. This will vary from business to business in fact isn't bigger 20 times. Anyone who surpasses this restrict will have penalty charges as supplemental lateness prices along with improved attention.
Could possibly be rather excessive charges are applicable right here. Agreement can be performed in smaller than average and many categories devoid of any pressure. Without having probability component you'll be able to make application for this bank loan information.
Unsecured Loans Bad Credit: Low Credit Score Scores Will likely not Obstruct You To be a low credit score plate at times is similar to a problem for those in need of financial help. For the reason that most financiers don't take into consideration such debtors as able and spins them straight down. If some enables these borrowers way too then also greater mortgage rates are now being billed. So, witnessing this kind of circumstances of your bad credit members, the unsecured loans bad credit will be implemented which aims at rewarding poor people credit score cases only.
On the other hand you are able to refinance the borrowed funds resolution several obligations and constructing your credit. Just do not forget that buying a automobile without the need of appraisal of creditworthiness or investing in a car with bad credit is not hard to do. Banking institutions and lenders are searching almost everywhere for good individuals to make loans to. Loan organizations have loosened the necessities for financial loan approvals and it is now time to utilize this chance.


text:
The article renders out the necessary steps that need to be performed in case that a Sophos Disk Encryption or SafeGuard Easy / Enterprise standalone user has forgotten his password and Local Self Help was not configured.
Known to apply to the following Sophos product(s) and version(s) Sophos Disk Encryption 5.61.0SafeGuard Easy 6.0SafeGuard Device Encryption 6.0
The user can now logon to the Power on Authentication using his new password.
Please note: This process has not to be performed if Local Self Help was activated and configured by the user. Local Self Help questions will become invalid and have to be re-answered once the user password has been reset using the procedure above.
Per maggiori informazioni o per assistenza, vi preghiamo di contattare il supporto tecnico.
Come avete valutato questo articolo?
Molto scadente
Vi ha aiutato a risolvere il problema?
Aiutateci a migliorare questo articolo
© 1997 - 2014 Sophos Ltd. Tutti i diritti riservati.

subset: commoncrawl


text:
Aug. 17, staff members from the City of Lee's Summit Public Works Department volunteered their personal time to assist the Truman Heritage affiliate of Habitat for Humanity in the rehabilitation of a home in Independence.
The effort is part of the department's strategic plan that includes improving employee relations. Department staff, along with volunteers from a local church, worked together to clean gutters, paint a shed, remove overgrown weeks and trees, repair an overhang, clear and clean a driveway of eroding soil, seal foundation cracks, and discard trash.
When asked about his department's efforts, Lee's Summit Public Works Director, Chuck Owsley said "This project exemplifies our staff's willingness to get involved and make a difference, not just in our community, but where the need exists."
The department plans to schedule additional work days with Habitat for Humanity and other local charitable organizations in the future.


text:
Recently added item(s)
You have no items in your shopping cart.
Be the first to review this product
Availability: In stock
Old-Fashioned Mary Jane Original ChewsChewy molasses and peanut butter candy since 1914!An American Classic!
"Classic candy, a reminder of a time when life was simpler and one of the joys your looked forward to was eating a great piece of candy. So enjoy this classic candy treat for yourself, but be sure to share with the next generation of children as well" Each chew measures approximately 1 1/2" x 1/2" x 1 1/2". Individually wrapped.
There are approximately 60 pieces per pound.Made in the USA.
Click on image to zoom
Email to a Friend
Use spaces to separate tags. Use single quotes (') for phrases.


text:
Last Tuesday night, the night after Labor Day, was the first opportunity I had to sit side by side with each of my 8th Congressional candidate opponents. It was the Arlington Civic Federation's candidate forum. There will be many more in October but I knew this first one would set the tone.
The next forum I am scheduled to participate in is hosted by the Korean Coalition for Political Participation (KCPP) on Saturday, October 6th at 6pm. It will be held at Luther Jackson Middle School 3020 Gallows Road, Falls Church, VA 22042.
Until then I thought to use today's blog posting to share answers to some of the more frequently asked questions of our campaign.
Why are you running as an Independent?
I'm running as an Independent because we don't need any more partisanship in the U.S House of Representatives; what we need is more common sense citizenship. Having no party affiliation provides me the opportunity to represent you directly. It will allow me to work with each of my legislative colleagues without the negotiation impediment of party. I will not have a party "machine" directing my votes over the two year term. Your direct involvement in subsequent elections – even getting me on the ballot – keeps me accountable while in office, for the 2014 election and onward.
How are you going to get anything done as a freshman Independent Congressman?
This is one of my favorite questions because it assumes we've won. Winning means so much. Before I start work on January 3rd, the country – and the rest of the politicians – will take note of what you did. There will likely be just as much news about our election outcome as there is for the Presidential election. Our win will stiffen the spines of my new colleagues in the U.S. House. Each will reason, "Since his community supported him, maybe I can vote my conscience rather than just my party platform." Your courage will resonate around the country. It is with your mandate that I'll get our phone calls answered and build the relationships with the other representatives to get work done.
What exactly do you want to "get done" in Congress?
I want to tackle the structural challenges of our economy and our debt. I want to take responsibility for our big problems. With nearly $16 trillion in short term debt and $60 trillion in long term debt obligations, we cannot just cut our way to balancing our budget and repaying our debt. I support taking some actions in the short term to buffer our economy – like continued tax relief in 2013 – that we may not take in the long term to reduce our debt. During 2013 I intend to leverage my background in accounting and finance to work with other legislators on comprehensive tax and regulatory reform. For long term debt reduction, I will work with the Government Accountability Office's 2011 report to detail an organized plan for reducing the 81 areas of government program duplication and overlap. To help grow the economy I support making revisions to the Dodd-Frank Act to facilitate the recovery of the housing industry and protect the independence of small banks that do the lending to small businesses. I want to be a part of crunching the numbers to balance our federal budget while serving on the Budget Committee or working with those who do. All of this work will be a down payment towards reducing the doubt and worry restricting our economy's growth. As a result of a more positive economic environment, I expect hiring to improve along with wages and overall quality of economic life.
How will you protect federal workers?
Government employees are my neighbors and friends. One of the first things I will work to do is ensure that government workers are relieved from doubt associated with the "pay freeze" currently in effect until April 2013. I will also work with legislators to prevent another sequester that arbitrarily threatens federal jobs. Part of that means working with other legislators to pass a federal budget. Working with the budget committee and everyone in our Virginia Congressional delegation to broker compromise will be my number one goal in office. During my first term I will also sponsor or co-sponsor legislation that spreads the adoption of telecommuting policy government wide, especially within the Department of Defense. The US Patent and Trademark Office currently leads the government in telecommuting policy use with 68% of their workers telecommuting. First responders may not be able to participate but within many of our federal agencies, we can telecommute more. Doing so will improve quality of life and reduce the costs associated with leasing, owning and managing federal office space.
You likely have many more questions. Feel free to pose them in the comments section below. I'll respond directly in the next blog posting. I look forward to shaking your hand at one of the next official appearances on my campaign schedule or just stop me around the neighborhood.


text:
Pumpkin Nook
The Internet Shrine and Library for Pumpkins
* * * * * * *
Pumpkin Fruit Growth and Development
You've got pumpkins! You've got pumpkins on the vine and growing. You've done everything right so far. Now, give yourself a pat on the back. With that done, it's time to turn your attention to growing them as big as they can be. To produce the really big ones, you need to keep your plant healthy. You will need to be vigilant, protecting both plant and fruit from harm.
Here's the information you will need during this important fruit growth stage of pumpkin growing.........
Disease and Bacterias
- How to treat and avoid plant disease, most notably powdery mildew.
More Information:
Buy Flower, Vegetable and Herb Seeds Lowest prices anywhere on top quality Ferry Morse Seed, America's oldest seed company with their famous "guarantee to grow".
Garden Composters quickly turns kitchen and yard waste into rich, organic compost.
Yard & Deck:
Home |
Shop |
How to Grow |
Giant Pumpkins
|Fun 'N Games |
Facts 'n Education |
| Cookbook | Halloween | Thanksgiving |
Copyright 1998-2013: PumpkinNook © By Premier Star Co.


text:
What is the quintessential food of your town?
My hometown of Mobile, Alabama is famous for two seafood dishes that both originated at the same small seafood restaurant: fried crab claws and West Indies Salad (lump white crabmeat marinated in vinegar, salt, pepper and ice water then served with crackers or over steak).
What is your hometown famous for?
I'm going to take a stab at this and say for Honolulu, Hawaii it is saimin and spam musubi. Now I can't say with absolute certainty they were created in Honolulu, but these are Hawaii food items and Honolulu has the largest population, hence my guess.
Saimin goes back to plantation immigrant days when Chinese style noodles (mein) married with Japanese soup (dashi) creating saimin. Sai can mean small in Chinese, so maybe it means small noodles, alluding to the dishes simplicity, noodles, soup and a few simple garnishes, green onions, fishcake and char siu (bbq roast pork).
Spam musubi, arose from Hawaii's love affair with spam, I think we eat the most per capita in the U.S. Sliced spam, usually fried and basted in teriyaki sauce, is placed on white rice, and wrapped in nori (dried seaweed). These are found everywhere, from lunch stands, supermarkets to 7-11 and are a popular snack item.
re: curiousgeo
re: curiousgeo
re: curiousgeo
re: curiousgeo
re: curiousgeo
Rock shrimp. We're the only place they come from. Of course, you can't really but them in the markets any more because they export them all to folks around the country that can pay the ridiculous price for them.
We use to be known for our local blue crabs and oysters but the developers destroyed all the estuaries building McMansions on the water for all the northern retirees. That of course spawned the all you can eat and early bird buffets. Darden really makes a killing in the Land of the Walker.
I would have to say we are known for our southern pork bbq, whic h is slightly sour and tangy after being served with a vinegar and tomato dip or sauce. Cheerwine is a local drink and cakes or ice creams made with this soft drink are popular. Apple Uglies, which is a fried yeast dough with apple pieces added are also popular. I'm sure there are more, but this is what comes to mind right now.
Baked beans
Lobster roll
Clam chowder
D&D coffee and donuts
Parker House rolls
Cream Pie
Clam bakes
Fried clams
Stuffed quahaugs
Fenway franks
NYC--Pizza, corned beef, pastrami, dry aged steaks
re: David A. Goldfarb
NYC--Kosher pickles, how could I forget kosher pickles.
Then there are some things that have historically been quintessentially New York that can still be had, but maybe aren't as ubiquitous as they had been in the city's past, like local mussels, clams and oysters. They're obviously not as plentiful as they once were, because of pollution, overharvesting, and straightening out of the coastline through landfill, but there are still clam and oyster beds around Long Island and off the New Jersey shore, and where they're abundant, they're eaten like meatloaf.
re: David A. Goldfarb
I think I'd give NYC bagels as well...
re: David A. Goldfarb
re: David A. Goldfarb
I no longer live in the Chicago area but still consider it my home town:
1. Steak, due to the former existence in Chicago of the Chicago stockyards.
2. Deep dish pizza because it was first popularized by Pizzeria Uno, just after World War II.
3. Chicago Italian beef and peppers on a bun, due to the large number of Italian immigrants.
4. Pan fried perch because of the formerly ubiquitous supply from Lake Michigan.
5. The Chicago hotdog, a thin hotdog on a thin, long (but not foot long) steamed bun with black poppy seeds, yellow ballpark mustard, neon green pickle relish, coarsely chopped onions, coarsely chopped tomato, pickled sport peppers, a wedge of cucumber as long as the hot dog with the seeds and gushy stuff removed, sprinkled with celery salt.
6. Pierogies because Chicago has a larger Polish population than Warsaw.
7. Carmel corn because it was first featured at one of Chicago's World Fairs (or so I have heard).
re: gfr1111
Comments from a current Chicagoan:
1. Steak is ok here, but every American city of decent size has good steak. The stockyards factor is no longer in play.
2. Deep dish pizza (NOT the Uno chain variety) but also stuffed pizza with a crust; then cheese; sauce, sausage, pepperoni or other toppings; a second crust and more sauce.
3. Italian beef with sweet and hot peppers on a hard italian roll (preferably Gonella) and dipped into juice.
4. Since the demise of Phil Schmits in Hammond, together with the pollution of the lake, you don't see much perch any more.
5. Chicago hot dog. yep. Also Hot Dougs -- every imaginable variety of gourmet specialty sausage.
6. Pierogies. ok.
7. I get the connection with caramel corn at the World's Fair (turn of the 19th - 20th century) but the truly Chicago version is the mind-bending Garrett's mix of caramel corn with cheese corn. Sweet and salty. Lick those fingers.
Today, however, I have to believe that Chicago is one of the culinary centers of the world. With Alinea, TRU, Spiaggia, Everest, Trotters and dozens of other lesser-known, but extraordinarily creative culinary outlets, the fast food stuff has become part of the background to a much richer food tradition.
re: chicgail
I have to disagree on the steak, my relatives from the midwest (southeast Illinois) always had far better beef in general, even the preformed frozen patties had more flavor than you would casually buy in AZ. Sure, you can get great beef here, but in general it's just got more flavor in the midwest. Of course, I haven't been back there since the relatives all died about 20 years back, but maybe the cattle back there get a better diet. I dunno. But I wouldn't pass up a good midwestern steak, probably ever.
Here in Southern Delaware we have bays that provide a home to the blue crab. We love to eat our local blue crabs steamed and covered in Old Bay and served up on a newspaper-covered table with ice cold beer. Crabcakes and crab bisque are also quintessential dishes here but yesterday my son had a fried soft shell crab sandwich for lunch and my husband had crab stuffed flounder. We are allll about crab here in my hometown.
Sarasota, FL
So many tourists. Local to a wide area of our west cost from Ft Myers just south to Tampa to our North, Grouper Sandwich, fried with coleslaw, tarter and some variation that includ tomato or cheese, but the basic grouper sandwich. Now blackened or just grilled.
re: kchurchill5
Kim, you beat me to it; I was going to say our area is famous for three things:
1. Bad Italian-American food, thanks to all the snowbirds from NYC & Jersey
2. Grouper Sandwich, which I do as a Po Boy with Chaurico
3. Gulf Shrimp in any of a hundred incarnations
Ken Hulme
The Kilted Cook PCS
Venice, FL
re: KiltedCook
How very true :)
Italian ... what is that, I'm from MI and we at least had better Italian than here, Grouper!! a million ways, but it is still good how you put it together, shrimp only a hundred, lol. I got at least 500. My all time favorite
And by the way, Hi Ken, Kim. Didn't realize you were so close. Hope I didn't offend you in any emails. I tend to be a bit ... difficult or opinionated at times but not against anyone. I just state how I feel is all. Hope I didn't say anything bad to ya!
Left over sushi from last night for me, working out in the yard all day Im still working just took a break to get some info from the web. back to work and sushi for dinner. Totally lazy today. Am walk for sunrise, sushi dinner, pm walk for sunset, and jacuzzi follows. I think we are spoiled here.
And some one just gave me a smoked trout dip. I'm on the water Tues-Fri, guess what I'll be doing ... fishing for trout or grouper, smoke them when I get home and smoked trout dip. Good excuse to play rather than work this week huh?
re: kchurchill5
re: bermudagourmetgoddess
Yep, tis the best! Believe it or not when I went to college years ago in MI, Central Mich U there was this little restaurant, a hole in the wall type of place. A bar at night and daytime they served amazing lunch however there was only a few tables. The owner was born in Sarasota FL. Well one night we got talking about Sarasota because my family and I always vacationed there. I ended up working for him while I went to school and he taught me this great recipe for a killer sandwich, a "grouper sandwich." I just though he made it up, little did I know until I moved here how POPULAR it actually was. He also made conch chowder, key lime pie, and this great carribbean shrimp. He was an awesome cook in a bar called Nicks. People loved him for all his original and different dishes. Well he sold the bar the last year I was there and planed to move back to FL. I still make his recipe for his grouper sandwich.
re: kchurchill5
re: Veggo
Ditto that. My ex, ex as far as I can throw him. However he is still to go me in that they dive every year opening seasoning Oct 14 I believe. I get 12 to 30 large freezer bags of claws depending on how they do. It is 12 of them and only 3 like the crabs. So 400 plus are divided among 3 people. Do the math. They dive all night. 1 boat out, 1 in, then another out then another in for 12 to 18 hours. Heaven. then boil quick boil them all in a turkey fryer and then we pack them all up. I have 5 claws left. My problem is I could eat 12 - 15 at one time easily. My son 20 plus. I never buy them, But they are fantastic. We are very lucky down here. Yes end of season. I'm going out to the beach this weekend and hope to get some whiting, hard time of year, anything else tht bites. Fresh fish for Sunday I'm hoping. I could eat fish 5 times a week. I'm going off shore next week so hoping to get some grouper which will be nice. Even snapper.
re: Veggo
re: David A. Goldfarb
I used to spend a lot of time fishing in Islamorada. Fond memories there. I hold a fried yellowtail in high regard. That was before the Islamorada fish house was bought out by a corporation. You used to be able to take your own fish in and have it cooked. We would come in from Bud n Mary's and head right over to the restaurant. The Cheeca Lodge did the same.
7 am and I'm thinking about fried snapper and an ice cold Red Stripe at the Lorelei.
Hey at least it's Friday!
Smoked meat
Maple syrup
steamed hot dogs
meat pies
pavlova - meringue and whipped cream topped with fresh fruit dessert
vegemite sandwiches - either with cheese or vegemite and lettuce
lamingtons - sponge cake with chocolate coating and rolled in shredded coconut
fairy bread - cheap white bread with 100s and 1000s sprinkles on top of a slather of margarine
Barbeques - usually featuring steak, sausages, onions, potatoes and salad.
burgers with a fried egg and beetroot on them
kangaroo steak
re: aussiewonder
re: Jacey
re: linguafood
re: Athena
re: Athena
re: small h
I always thought "jimmies" was a New Englandism. Specifically, it reminds me of Friendly's. Is "sprinkles" more common than "jimmies" in the rest of the US?
Oh, and in Middletown, CT, we are noted for:
1. the steamed cheeseburger
2. scacciata (broccoli, spinach or potato pie)--like pizza pie, but usually rectangular and stuffed, so the dough encases the filling. Sadly, my two favorite places for scacciata are no more.
Edit: "shots" works, too, as a sub for sprinkles or jimmies.
re: kattyeyes
re: alwayscooking
I don't remember this from Friendly's back when (70s), but maybe someone else does.
re: alwayscooking
re: kattyeyes
This NYer (and former NJian) uses the words jimmies and sprinkles interchangeably. According to Wikipedia, the name comes from Jimmy Bartholomew, who was associated with the candy company that manufactured them early last century. But that's according to Wikipedia, so who knows, really.
re: small h
re: TampaAurora
re: Sam Fujisaka
Of course, and the snozzberries taste like snozzberries!
"We are the music makers. And we are the dreamers of dreams!"
--Willy Wonka
re: TampaAurora
re: Athena
re: CoryKatherine
re: CoryKatherine
Re: "jimmies" being a racist term. Look, I try to be as progressive as the next guy, but with all the bad stuff out there in the world, it seems unnecessary to work to invent things to be oversensitive about.
Apparently, the term "Jimmies" was coined in Pennsylvania in the 1930s. A guy named James "Jimmy" Bartholomew was worked for the Just Born candy company (makers of Peeps). He decided to make some elongated chocolate grains that you could sprinkle on things. Jimmy's chocolate sprinkles caught on and took his name.
Of course, I have no doubt that some idiot could make a comment or a connection related to chocolate sprinkes and people of color. These days, rainbow sprinkles are probably fair game, too. But just because there are a few racist morons out there doesn't mean we need to eliminate all the words they use from our vocabulary.
re: aussiewonder
Hot Browns and derby pie are "the foods" of Louisville. Both delicious when done well, both hideous when done badly -- and alas, they are far more often done badly than well.
re: LauraGrace
re: Athena
A hot brown is an open-faced sandwich, first made at the legendary Brown Hotel in Louisville as a late-night snack for guests. Toasted white bread, sliced turkey, bacon, sometimes tomatoes, sauce Mornay, cheese. Broiled. Served with a side of CPR, anti-coagulants, and defibrillator paddles. Ha!
Derby pie is a chocolate-walnut pie. Officially "Derby Pie" is a trade name denoting a particular brand of product (they just got in on the copyright before anyone thought to object).
re: LauraGrace
Along with peas and rice and mac and cheese
There is also Bermuda Fish Chowder
Paw Paw Cassrole
Casava Pie
Local Wahoo - Olive Oil, salt and pepper and Grilled - that is all it needs
Cod fish and potatoes - my hubbys is off the charts
And the Fish Huts Fish sandwich, what is a Friday without a Fish sandwich!
Love Derby Pie, I make it once a year for the hubby
Toronto - we have great food from a hundred different ethnicities, but a specific Toronto food?
Sad to say - we got nuthin.
re: KevinB
re: KevinB
re: David A. Goldfarb
"Very little in the way of food in the New World didn't come from elsewhere."
David, I beg to differ. The New World had thousands of food items to offer the interlopers. Corn, several varieties of beans & peas, squash, tomatoes, chilies and bell peppers, turkey, chocolate, dozens of fruits & berries, bison, pemmican (the original energy bar), crayfish, and quinoa just to name a few off the top of my head...
re: KiltedCook
Sorry, I should have phrased that differently. That wasn't what I was implying. Of course there were many interesting foods in the New World before contact with the Europeans, but those don't seem to be the topic of this discussion. I just meant, in response to KevinB's post, that most of the foods that any given location is famous for, at least in the New World, probably came from elsewhere, and that's probably true for Toronto as well.
re: David A. Goldfarb
I might agree that some components of the food came from somewhere else, but I think many of the unique foods were developed/adapted in-situ.
Boston Baked Beans
New England Clam Chowder
San Francisco Sourdough
Chicago Hot Dogs
New Orleans Cajun
Northwest Salmon
Hawaii Spam Musubi
Chop Suey
I think you would be hard pressed to say that polenta is really just a variation of corn mush eaten throughout much of the Americas.
re: David A. Goldfarb
I respectfully disagree. As others have pointed out, my home town of Montreal (and the province of Quebec) have maple syrup and candy, tourtiere, Montreal smoked meat, and of course, poutine. The only thing I could think of that is even considered "Ontarian" is the butter tart, and I'm sure someone will dispute that.
However, I did find two things that did originate in the GTA: Swiss Chalet chicken and Harvey's hamburgers. Both chains have spread across Canada, but they did get their start here in T.O. So I guess we have some (very) small bragging rights. (I still think Swiss Chalet has the best fries of any fast food chain!)
re: KevinB
As a native Torontonian I'll pass on the right to claim Harvey's and Swiss Chalet :)
I'm willing however to accept the butter tart.
re: wontonfm
re: wontonfm
re: buttertart
i wouldn't attribute the butter tart to Toronto for sure. MAYBE to Ontario though. Did a quick search and Wikipedia says that the origins are unknown but that one of the oldest recipes is from Ontario: http://en.wikipedia.org/wiki/Butter_tart
re: buttertart
They are definitely an Upper Canadian goodie. In Québec, the similar tarte au sucre is rarely made into wee tarts, and the filling is a bit different. If Sir John A. was a fan, that would predate a "Northern Ontario" recipe, as there were few permanent settlers of British or French descent in Northern Ontario then, and they certainly aren't an Amerindian food (unlike maple syrup).
re: KiltedCook
"several varieties of beans"
In Cajamarca, in northern Peru, and close to the center of origin, in a few villages alone we collected, geo-referenced chancterized, grew out and recorded agronomic inofrmation for 235 different bean varieties (working on in situ conservaion). Huge numbers of traditional varieites continue to be grown in traditional bean growing areas in the Andes, central America and Mexico, and countries like Ruwanda and Burundi. We at the International Center for Tropical Agriculture have several thousand varieites in the genebank and have released near 400 new varieties over time.
And don't forget potatoes and cassava - both major global foods now.
re: Sam Fujisaka
re: Sam Fujisaka
Yes, I' already found it but hope others will have a look too. I already knew about the seed thesaurus in northern Norway, and have read about Colombia sending samples up there. CIAT and related centres are a very important food topic, and I hope they can be discussed somewhere on the site, perhaps as a feature story.
While a longtime resident of Honolulu, my long buried roots are in San Francisco... can't match the dungeness crab or the sourdough bread anywhere in the world.
re: KaimukiMan
re: alwayscooking
I'd say the quintessential San Francisco foods are sourdough, cioppino, and Irish coffee (invented at Buena Vista Café in the 1950s). Cioppino's certainly just a variation of Italian fish stews, and has its origins with Italian immigrant fisherman, but is very much characterized by local ingredients.
Here in Oklahoma, our state legislature has codified the official state meal;
"In 1988, Oklahoma's state legislature gave legal status to the state's official meal. Its menu includes fried okra, squash, cornbread, barbecue pork, biscuits, sausage and gravy, grits, corn, strawberries, chicken fried steak, pecan pie, and black-eyed peas."
A lot of politics went into that, to include most of our major crops.
You, too, can write your state legislators and encourage them to give a statutory imprimatur to your local cuisine.
Chicken fried steak, if done properly, can be a great entree. Most usually plated with real mashed potatoes and green beans, with gravy made from the pan crispies of the breading.
re: FoodFuser
That's one big meal! More like the state's official buffet line. How do strawberries end up in the middle of a savory line up? I didn't know strawberries are grown in Oklahoma.
I should talk, just about everything on your state meal list is served at every diner in the South, but most often poorly. Southern food is comfort food and should be considered a national treasure.
North Kingstown, Rhode Island - Clam cakes and chowda...
One of the first signs of Spring here in Burlington Vermont is the reappearance of Beansie's Hot Dog Bus, a retrofitted school bus that parks in between the police station and Waterfront Park. They serve a Michigan Dog, which is a sweet chili/sloppy joe tomato sauce. Why Michigan, no one knows.
While not great chow, it is an institution.
CA central valley (ceres, modesto, turlock, etc....)
Taco trucks. Carne asada on two little corn tortillas, topped with onion and cilantro, and sometimes a squeeze of lemon or lime. When mr. popkin was still driving a big rig doing long haul, the thing I most missed about home was the taco trucks, and that was the first thing we got whenever we got back :)
Coney Dogs!
re: Fritter
re: Alfred G
re: Alfred G
re: Sam Fujisaka
re: Sam Fujisaka
The story I've heard is that the coney (a/k/a coney dog) - a hot dog with chili, onions, mustard, and maybe cheese - isn't named for Coney Island in New York, but for Coney Island amusement park outside Cincinnati, Ohio (est. 1886 as "Grove Park, the Coney Island of the West"). Legend is that hot dog vendors there began putting chili, cheese, and other such toppings on hot dogs in an effort to outdo one another.
Coneys are served at every Cincinnati chili parlor (Skyline, Goldstar, etc.). They inspired a type of independently-owned restaurant (American Coney Island, George's Coney Island, etc.) in Detroit. And they gave their name to a chain in Tulsa (Coney I-Lander). The chilis evolved over time - a coney dog in Detroit is very different than a Skyline cheese coney - but the name stuck.
re: Alfred G
Coney Dogs were invented in Mi. They have nothing to do with Coney Island NY or the "coney Island" restaurants that can be found in OH or MI.
I know it's Wikipedia but it's so much easier to give you this link than write a big post that says essentially the same.
The one thing that is probably a bit deceptive in the description is that while Detroit coney sauce resembles beanless chili the authentic stuff is made from ground organ meat.
re: Fritter
A similar dog called the michigan can be found in Montreal and northern New York state. http://en.wikipedia.org/wiki/Michigan...
re: Fritter
re: Fritter
re: kchurchill5
re: Fritter
In RI we have a version that is locally known as a "Hot Weiner", "Hot weinies" or "Gaggers" (pronounced "gaggas")
re: Sean
I grew up in NW PA and there was a dinor (proper NW PA spelling BTW) named "Greek's" that served coney dogs. My father would order them, but they were too hot and spicy for my childhood tastebuds. My memory is of fiery chili and mustard and onions.
Greek's is still there as of 1 1/2 years ago, but I did not peruse the menu when I was there. i will next time, and I will try a coney dog.
In Las Vegas??? Overpriced food at celebrity chef restaurants. And chicken fingers seem to be ubiquitous.
re: mtngirlnv
re: bigfellow
re: lagatta
re: Caitlin McGrath
"You ever catch a minced fish?!!!" :)
My hometown of Bradford, Pa has a sandwich called a Beef on Weck. It is slow-roasted beef on a kummelweck roll. Basically this is a hard kaiser roll with caraway seeds and kosher salt baked on top. The bun is drizzled with a little of the beef juices, the beef piled high. Traditionally horseradish is added by the diner. You order the beef to whatever done-ness you prefer. If you are ever in Bradford stop by Beef Eaters. Or the Beef-n-Barrel just across the border in Olean, NY has good Beef on Weck also. Actually the Olean restaurant has been serving their speciality for about 30 years.
Bradford also has a large Italian-American population so italian sausage on a long roll with sauteed peppers and onions is also an iconic sandwich there.
Now that I am in the Chicago area I have fallen in love with Italian Beef sandwiches. Beef simmered with peppers, onions, garlic and piled high on a long roll. Hot peppers and giardinieri to top it off. No cheese necessary, but plenty of napkins as it is a messy sandwich, but well worth the juice trying to run down your elbow.
re: KristieB
re: KevinB
Of course beef of weck or "wick" kummelwick. Worked at a buffalo bar, basically a kaiser roll with coarse grain or pretzel salt and caraway seeds. good thin sliced beef and au ju. The top was always soaked for a minute in the au jus and topped, and of course a creamy horsey sauce. Amazing sandwich.
re: kchurchill5
re: Passadumkeg
I love the sandwich, when I first worked as a bartender at the restaurant I was "what is this," I love it still do and I still make it at home. I cheat and make my own kaiser rolls with the salt and caraway, but I love to make it when I can. I actually did a whole Buffalo party once and did it from scratch and they were awesome!!
Screw the wing, hello BOW!!
re: kchurchill5
Buffalo is a CH dream. So many "fast food" specialties that aren't "fast food" at all. Yes, chicken wings (not breaded-ever) and beef on weck (extra horseradish and ketchup on mine, please), but also Ted's charcoal grilled Sahlens hot dogs with a side of super crispy fresh onion rings. Sponge Candy; Anderson's frozen custard and lemon ice; loganberry drink.
re: kchurchill5
I can remember when a friend from Bradford moved to Eau Claire, WI and was searching high and low for kummelweck rolls. Finally she called me and I had to let her down by telling her you can't get them outside of the Buffalo-Bradford area. And bringing them home from there and freezing them doesn't work. The salt and seeds just fall off. Though you can brush them with beaten egg whites and sprinkle more on and re-bake them for about 6 minutes.
re: KristieB
Actually it is nothing more than a kaiser roll with caraway seeds and salt pretzel salt. You can make them at home but for some reason they never tasted the same. This is the recipe I used and seems to work well, maybe just because I had to make them they tasted different.
This was a tough one. I polled a few people I know and we all agreed that here in Harrisonburg, VA, the quintessential food, or at least the food that has the most familiarity and greatest reknown is the chili dog from Jess' Quicklunch, located at 22 South Main Street.
The diner is a local landmark and there is hardly a person in a 30 mile radius who has never partaken of this local "delicacy".
Oddly enough, there really isn't anything special about it at all. It's a thin hot dog on plain bun, with chili and/or onions. I don't know why they taste so good, much better than from anywhere else. The running joke is their extremely well-seasoned grill hasn't been cleaned since they opened, lol.
I live in Mamaroneck, NY, a NYC suburb and we have two insititutions.
One is Sal's Pizza. The place has been there forever. It's a staple for families and high school students and just about everyone in the neighborhood. Everyone who grew up in the area grew up on Sal's pizza. The line goes out the door every night.
The other is Walter's Hot Dogs. It's a big hot dog stand that looks like a pagoda. They have their own hot dog recipe. You can't top the dogs with anything other than ketchup and mustard. When it's open in the summer, it's also always crowded.
I live in Hampton Roads, Virginia, which is the moniker for a collection of cities and other municipalities at the mouth of the Chesapeake Bay, including: Norfolk, Virginia Beach, Portsmouth, Suffolk, Chesapeake, Smithfield, Newport News, Hampton, the Eastern Shore, York County and Williamsburg.
We have eight distinct Culinary Calling Cards in our region - food that either has its roots here, or food that we have a true affinity with.
These are:
1. Blue Crab
2. Oysters
3. Fresh catch, especially rockfish and flounder
4. Fresh vegetables, especially tomatoes and corn
5. Fresh fruit, especially strawberries and watermelon
6. Pulled pork barbecue
7. Virginia-style (gourmet, large sized) peanuts
8. Country ham, such as the traditional Smithfield ham
We are fortunate to have the Atlantic Ocean and Chesapeake Bay right here, as well as good farm land. I love our region and our good eats.
Chef Patrick
I am happy to be the first to mention Philadelphia and our wonderful contributions to the culinary world:
wiz wit or wit out (a cheesesteak with cheese wiz and friend onions)
Tastykake, the butterscotch krimets are deeply ingrained in my childhood memories
Hoagie, this is just a sub but for some reason all southeast PA-er's call it a hoagie
pickled watermelon rind- this is an Amish specialty and much better than it sounds
scrapple, not a personal favorite but a philadelphia-region specialty for sure.
i hope other Philadelphian's add on to this short list, i know im missing things!
re: contessa15
re: alwayscooking
Nope, NY (I originally thought so, too). Add this little bit of info to the list of many things I've learned on Chowhound. And, if I remember correctly, thanks BobB!
re: contessa15
re: contessa15
Oregon really has nothing in the way of quintessential food to speak of. Hazelnuts of course are very available. We do have lots of small local producers that are growing and raising wonderful food for our tables. Farmers markets are doing a great business in season.
Instead of food I think Oregon is known for great Pinot Noir and a huge hand crafted micro beer industry. No food, just alcohol.
re: duck833
re: calalilly
In Springfield, IL our culinary claim to fame is the 'horseshoe sandwich':
layered, from the bottom:
texas toast
meat (typically a burger patty, but anything goes really - chicken strips, pork chops, sliced turkey, etc etc)
french fries
cheese sauce
I've seen 'em with the fries on top of the cheese sauce, but I think cheese-on-top is probably more typical. it's awesome but lethal. Cheese sauce is hotly contested: a nice robust mildly spicy sauce including beer is tops.
Los Angeles ~~ besides the French Dip is the original home of the Cobb Salad, Hot Fudge, and In n Out.
However, the quintessential food is impossible to define today. There is Little Saigon, Little Tokyo, China Town, San Gabriel Valley, Little Ethiopia, Thai Town, Koreatown, East Los Angeles (2nd largest Mexican city in North America, only Mexico City is larger). The huge immigrant population affects greatly the food associated w/the city.
I guess I won't claim NYC, it's already been mentioned, but let's see...what can we claim in my adopted home region of northeast NJ...
The best I can come up with are deep fried hot dogs- sort of a mild pork/veal/beef type, and kinda large (5 to a pound, maybe), that really grow on you after you've had a few. And at that point you have to get them at the hot dog joints because you definitely can't replicate them at home. Think Rutt's Hutt or Hiram's, but we do have a local place up here in Dumont called Jolly Nick's that also fits the bill.
Now that there are umpteen answers, just because it is the quintessential food of your town does that mean it had to be "invented" there? San Francisco Sourdough is world famous, but we all know that sourdough was around when San Francisco was still hidden from Europeans in a perpetual fog bank. Same goes for chicago deep dish pizza and Coney Island hot dogs.
re: KaimukiMan
re: KaimukiMan
re: KaimukiMan
Gotta disagree about SF Sourdough. Yeh, sourdough has been around forever - but SF has a unique wild yeast/bacteria mix that makes its bread unique. No matter how hard you try, you cannot make SF Sourdough anywhere outside the greater SF Bay area unless you continually fly in starter from SF.
no one here from KY, huh? we have a few state-wide specialties, not necessarily specific to my hometown of Lexington:
- mint juleps
- bourbon
- chocolate bourbon balls
- corn pudding / spoonbread served with honey and butter
- barbecued mutton (Owensboro)
- KY hot brown (Louisville)
- derby pie (Louisville)
- country ham with gravy (probably pan Appalachian)
- benedictine spread (Louisville)
- squirrel burgoo (Appalachia)
re: cimui
re: kattyeyes
that's ok. i lost myself at benedictine spread. ;)
squirrel burgoo is increasingly rare because folks don't like to go to the trouble of skinning and gutting so many tiny squirrels for a single pot of burgoo and chicken has become ever so much cheaper. but if you ever have the chance to try the real thing, you should. it's good! the flavor is sort of similar to chicken, but the texture is much more interesting.
re: Sam Fujisaka
re: Sam Fujisaka
re: cimui
The Brits aren't going to wait that long.
re: Sam Fujisaka
Very cool topic - here in the lovely Southern Tier of New York (which is upstate from 'the' city, if that makes any sense...), our specialty is the spiedie. Cubed marinated meat (originally lamb, then typically pork or beef, but much more chicken nowadays) cooked on a grill (typically) on a skewer, then placed on a slice of italian bread. Started here in the Binghamton area - you can get them in many places here, but the best are to make and marinate your own. You can buy the marinade, or make your own version of that as well .
We even have a festival here to celebrate them...
http://en.wikipedia.org/wiki/Spiedies - in case you're curious.
Brooklyn - Egg Creams, Manhattan Special, Shatzkin's Knishes (alas, no more), Nathan's hot dogs (not to be confused w/ NYC's dirty water hot dogs), Di Fara's pizza and Peter Luger's steak.
re: Rmis32
re: Alfred G
re: Alfred G
re: Rmis32
I love almond anything! I already have an official egg cream glass with measurements and orzata, so I will have to give it a try.
I was always intrigued by egg creams, having read about them over time, but I didn't dig that U-Bet syrup when I tried it. Orzata's another story, though. Thanks for the suggestion!
re: kattyeyes
The key to a good egg cream is to get a nice creamy head of foam. After putting in the syrup & milk, hold a spoon over the glass & pour some seltzer so that it cascades over the spoon and into the glass. This creates the foam, but once you have a decent head, pull spoon away or you'll get a glass full of bubbles. The art of making good egg creams is getting the head right. Good luck!
I don't see a response for Mexico City... so here goes:
Pre Hispanic Dishes Inherited From Tenochtitlan / Texcoco Lagoon Communities Still Popular Today
Duck in Mole Verde
Huazontles stewed with Beans
Tomato-Jalapeno sauces
Acociles (Cambarellus) a family of Cray Fish endemic to Central & Southern Mexico
Huitlacoche (Fungus that grows on Corn) particularly served on big quesadillas made from fresh corn masa
Contemporary Classics
Tacos Al Pastor
Bacon Wrapped Hot Dogs
Enchiladas Suizas
Carne a la Tampiquena
Tortas (Pepito, Milanesa, Pechuga Enchipotlada)
re: Eat_Nopal
re: Eat_Nopal
In a city of 20MM+ people, 700+ years of continuous food innovation, and 100,000+ prepared food vendors, you can fill up entire books of Quintessential foods & local inventions... if you understand Spanish this guy is starting to get good at documenting the Blue Collar side of Mexico City's food offering:
I was just thinking that Bradford, PA has another culinary contribution. Ramps or leeks whichever, are a spring tradition in Bradford. They just had their annual Stink Fest. I can remember the boys being thrown out of school for stinking to high heaven every spring during the digging season. They are the culinary gift that keeps on giving. I can remember my grandmother taking Nullo tablets to counteract the awesome power of Leek Breath and Leek B.O. before going back to work at the hospital. But the stink aside, they are a very tasty spring tonic for those who are brave enough to indulge.
I've been waiting for Jdog, but here goes.
The New Jersey Sloppy Joe; not the ground beef BBQ sandwich at all.
re: Passadumkeg
Northeastern NJ. Deep fried hot dogs with chili sauce,onions,& mustard. Taylor pork roll (commonly called Taylor Ham ) on a hard roll w/ or wo american cheese. Ketchup is also an option. And of course, Italian food. My favorite hot dog joint is Johnny & Hanges but The Hot Grill is also incredible
Vancouver, B.C.
Any locally grown berry (strawberry, blackberry, raspberry, blueberry) mixed with rhubarb and made into a pie by your grandmother.
Dim Sum on Sundays (love Chinatown)
Outdoor grilling anything but particularly salmon or skewers of BC spot prawns. Yum!
If you are drunk downtown then $1-$2 slices of pizza slathered with chicken wing hot sauce (like Franks). Poutine be damned, spicy pizza it is!
re: acooknamedmike
"If you are drunk downtown then $1-$2 slices of pizza slathered with chicken wing hot sauce (like Franks). Poutine be damned, spicy pizza it is!"
Done that! Had the spicy pizza from a little middle eastern owned shop near the Hockey stadium. I was too drunk to remember much... but Vancouver's definition of Spicy... is certainly not very intense.
New Haven, CT: The hamburger.
re: Ravac
First thing that comes to mind for New Haven is Apizza! White clam pie is supposed to be what it's all about.
I was born in Changsha, Hunan, China, which is known for cured/dried/smoked meats, briny and spicy pickled red peppers (and a huge variety of fresh/dried/cured peppers as well), freshwater fish (which, when steamed with aforementioned pickled peppers, is heavenly), blackened crispy stinky tofu...
This is my first post. I look forward to reading about and sharing thoughts with a community that cares so much about food. Nice to meet you all).
re: Cookiephage
re: Cookiephage
re: Cookiephage
re: Cookiephage
re: Cookiephage
Thank you! Though Hunanese cuisine is definitely peasant-inspired rather than high cuisine... I love taking pictures of the food when I go back... Here, I'll show you...This is something my aunt made last summer: Red-braised pig trotters, duck bones with spicy fresh peppers, and fresh tomato with raw sugar (to quench the spiciness).
re: Cookiephage
I don't think anyone has mentioned the Washington-DC area where I grew up. Other than half-smokes from Ben's Chili Bowl and Hamburgers from Five guys I cannot think of other local foods off the top of my head. I vote Blue Crab, anything made with it, and Old Bay because I'm from Maryland but that's more of a Maryland food than a D.C. food. Ideas?
St. Louis:
Toasted ravioli (deep fried, served as appetizer or entree)
Ted Drewes' frozen custard
Anheuser-Busch beer
Fitz' Root Beer
Gooey butter coffee cake
Imo's Pizzas (thin crust, provel cheese)
Pork steaks
White Castle "bellybomber" – hamburger for the strong of spirit
Top it off with a hometown-produced Tums antacid
re: spoonball
I went to St. Louis on a Motorcycle trip 10ish years ago. I really enjoyed the food and the street atmosphere at night. Cannot remember the names of the places we ate at, but all were first rate. That's were the toasted ravioli came from, good to know. It is becoming more available here in Chicago.
Brussels , famous for Waffles and the greatest chocolates in the world.
Glasgow, Irn bru and a deep fat fry anything culture
re: OMilne
I spent about 36 hours alone in Brussels near Christmas last year and I swear to god I had more waffles and spiced rum (what is that drink?) than most Belgians consume in a week. I brought basically a suitcase full of the individual packaged ones to my friends in Amsterdam. We spent a significant amount of time (probably at a coffee shop) marveling over just how incredible they were.
re: CoryKatherine
When I was in Leuven a couple of years ago I was attending a conference and we were traveling with baby, and it seemed that we were never in the right place at the right time for waffles, which seemed to be served exclusively as an afternoon snack. We couldn't get them for breakfast or order them for dessert in a restaurant.
It was the wrong time of year as well for moules frites, but we did eat a lot of fries, steak, speculoos ice cream, and drink a fair quantity of the local brews.
re: CoryKatherine
OH, goodness! It is not really specific to the town, but rather to the entire of the upper part of Michigan (the UP,) the PASTIE. It is a meat & potato pie made with a crust that is slightly less short than a pie crust. It can include onions, carrot, & rutabaga. In the UP it is served with ketchup. (icky.) Other places might try putting brown gravy on it. (not cool.) I like mine plain. It is from the Cornish miners who settled the area and worked in the copper mines.
Specific to the town of Norway...I have to say that every banquet I went to in high school was held at the Rialto (restaurant, bar & bowling alley) and always had fried chicken & spaghetti. I don't know why. I hear their fish frys were amazing...but I didn't eat fish back then.
Someone mentioned morels in another thread...My stepfather and my mother used to go out morel hunting and were quite successful at it. I never developed a taste for them. They looked too much like little brains, I think.
re: renowynn
re: Passadumkeg
Why do you think that is? I just read your thread from 2007, http://chowhound.chow.com/topics/4189..., and was wondering why there aren't more Finnish (or at least Scandinavian or Baltic) restaurants in the US. Small populations? Lack of an entrepreneurial spirit?
My town has a huge Russian population and no where to can I get Russian cuisine. We have Ethiopian, Vietnamese, Nepalese, Peruvian restos and those populations are tiny compared to the Russian. I'm beginning to think it's a cultural thing?
London, United Kingdom: Haven't seen one done for London! It is true we are not known for our diverse culinary skills but what we do well we do better than anyone in the world!
Your olde fashioned full English fry up! bacon, beans, sausage, toast, chips, mushrooms, tomatoes and the crowning glory of black pudding. you cant beat it.
The next plate of food would be Fish and Chips. Mushy peas if your feeling extra lucky..
re: t19103
I'm from Nantucket, so you know what I'm going to say: Nantucket Bay Scallops! And Portuguese Bread, too.
But I must give props to my friends "across the pond"...
-Wellfleet Oysters- Cape Cod!
-Johnny Cakes (w/maple syrup) - Rhode Island
-Indian Pudding (corn meal and molasses. Served hot, best w/ a scoop of vanilla ice cream)
-Whoopie pies! Somehow Maine thinks they invented them, but I grew up on them. And I'm old.
-Necco wafers. Yuck..but they are a New England tradition. Double yuck on the black (licorice) ones.
Here in Napa, its fermented grapes - the nectar of the gods. I've never developed a strong affinity for wine drinking though. For me it's the incredible abundance of Northern California fresh fruits, not fermented. Peak cherry season was last week and hopefully for another week or so. And any number of other tasty organic fruit treats.


text:
Certain issues brings in a whole lot of frustration to the developers while integrating different products from different vendors. However it is generally expected that different vendors might implement different standards for certain thing. But one issue really gave me a good point to think about. Why products from same vendor implement different ways for same feature?Probably I am keeping you away from the issue and that might be again frustrating.But yes, try integrating IBM Rational Requirem... [More]
Hi! I am Kangkan, Kangkan Goswami.
I work as Technical Architect. I am having experience on xbase, javascript, HTML, VB, classic ASP, .NET (c#), c++, c, gSoap, Linux and Windows. Web development is an area that attracts me a lot.
Certain issues brings in a whole lot of frustration to the developers while integrating different products from different vendors. However it is generally expected that different vendors might implement different standards for certain thing. But one issue really gave me a good point to think about. ... [More]
IBM has jazzed up their products and Jazz is the way to go. They are doing one good thing about integration, moving from traditional inconsistent API for different products to a consistent standard based API. And the standard is OSLC (Open Services for Lifecycle Collaboration).But for .NET people, s... [More]
So, here is the updated site. This update includes the necessary upgrade of the application and also the look and feel.
The other improvements include SPAM free comment posts!
Please contact me and send in your inputs to make the site better.
Earlier I worked in an application where the data storage was XML and we spent quite some time designing the XSD and finalising what tags will be there for storing the different data. This is quite trivial when we need to use it as a datastore and the application need to be able to get some specific... [More]
Design-before-you-code is a school of thought that believes that what code is to be done (or what classes to be made and how they will interact) should be thought of and documented, reviewed looking at alternatives and also checking for the necessary and sufficient condition of fulfilling the need w... [More]
This is the third part in continuation to my earlier post Goal
Management - Goal Management - Goal partitioning for Elaboration phase
The goals that are set in the construction pahse is looking at the business goal of delivering some usable system to the end user or consumer. The goals in this ... [More]
This is the second part in continuation to my earlier post Goal Management - Goal partitioning for Inception phase
While the team identifies requirements in the inception phase and also find out the business risk of the project during the same, the elaboration phase is the time when the techn... [More]
Goal Management in iterative development process is a multi step process. Starting from partitioning the goals into phases and then from phases to iterations is a critical process.
Goal partitioning into phases:
The phases are Inception, Elaboration, Construction and Transition. Now how to par... [More]
Almost all enterprises have a physical boundary and some tangible shape for its service boundary. The enterprise do all the talkings with the market/consumers/customers staying within its peripheri. Only few enterprises like mobile or wireless phone has been able to assume the shape of an amoeba - k... [More]
I have just created a calculator that can be invoked in a page.
Currently, the key combination for invoking the calculator is the Ctrl
Windows key. This shows and hides the calculator. The calculator has a
text area and the user can type in an arithmetic (Validation is pending
for non arithmet... [More]


text:
Watch Live
Show Clips
News Clips
FN Radio Live
Fox News
Fox Business
Fox News Latino
Fox News Radio
Fox Nation
Fox News Insider
Expand Menu
Fox News
Fox News
Watch Live
Show Clips
News Clips
Fox News Radio
Logout Provider
Popout player →
Enlarge player →
powered by
Scandals impacting Obama's push for Dems to take back House?
May. 30, 2013 - 2:47 - A look at president's efforts
Interact with the Show
← Back to Browse Live


text:
Dean's Speaker Series brings together students and alumni.
ANN ARBOR, Mich.Flat-bottom taco shells that don't tip over, "grab-and-go" breakfast bars and fruit rollups packaged with tongue tattoos: All are the result of what General Mills CEO Stephen W. Sanger, MBA '70, calls his company's "culture of innovation."
"If you want your market to grow at a faster pace than the population, you must constantly develop new approaches," he told students at the Stephen M. Ross School of Business at the University of Michigan. Sanger's Nov. 17 talk was part of the Dean's Speaker Series, a program that gives students opportunities to listen to and talk with successful alumni about business issues and career development.
The 75-year-old company, which has products in 98 percent of American homes, introduced 145 new items in the U.S. during the last fiscal year, he reported. New products accounted for seven percent of sales.
New flavors and varieties of any given brand merely "cannibalize" existing products, Sanger noted. When consumers choose new tropical fruit yogurt, it reduces sales of vanilla. "The more viable strategy is to seek new markets for a strong established brand."
Take Cheerios, for example. Introduced in the 1930s, the oat cereal has been praised by pediatricians as an ideal finger food for toddlers. The child population was not growing in the 1990s. When the Food and Drug Administration recommended that adults eat more oat fiber, General Mills conducted a clinical study documenting that Cheerios lowers cholesterol. Bingo! The cereal has now enlarged its market to include health-conscious baby boomers, the fastest-growing segment of the population.
Sanger described other trends in his industry, including developing new products for international markets, creating more easy-to-prepare foods, and small portion packaging for single- and two-person households. He illustrated the company's unique packaging approaches, noting that some Wheaties cereal boxes featuring popular athletes have become collectors' items.
"We do not think of innovation as an R&D or marketing role, but as part of the company culture," he stressed. Flexible hours, employee fitness and daycare programs, diversity initiatives and a high rate of employee volunteerism have earned General Mills accolades as one of the "the best 100 companies to work for."
One of its most successful outreach efforts is occurring in Hawthorne, an urban Minneapolis neighborhood that witnessed an alarming increase in homicides in the mid-1990s. General Mills initiated the Hawthorne Huddle, a monthly meeting of community residents, police officers, elected officials and other concerned citizens.
"Statistics show that crime in the neighborhood has been reduced by 30 percent since we began sponsoring this forum. It is cited as a case study of business leadership in the social sector. General Mills doesn't claim to know about crime prevention. That's not our business," Sanger concluded. "But we can bring people together. And we can feed them!"
Written by Pat Materka
For more information, contact:
Mary Jo Frank
Phone: 734-647-4626
E-mail: firstname.lastname@example.com


text:
You want that $100.00 in your pocket or an Amazon Fire TV don't you? Well here's the deal. With our new updated look we are in desperate need of an updated logo. The 'old' one has certainly served us well, but it's time. Find all the details here: bit.ly/1q0k6Wa
DroidForums.net is currently undergoing a major software upgrade. If you are experiencing any problems logging in please: Contact Us
Verizon THROTTLED ME Found out after PowerBoost just posted!!!!
Discussion in 'Android General Discussions' started by jmurray192, Dec 6, 2011.
Search tags for this page


text:
7/28/2014CMCP's Irvine 25th Anniversary Celebration
8/1/2014 » 10/17/2014More CMCP events are in the works for Summer & Fall. Check back soon...
8/27/2014Women @ the Table: How Do Women Lawyers Make It Rain? Panel 1
9/11/2014Women @ the Table: How Do Women Lawyers Make It Rain? Panel 2
10/20/2014 » 10/21/2014Register Now! CMCP 25th Anniversary Business Conference
7/24/2014A big win for CMCP Board Member Audra Ibarra in California Supreme Court attorney's fees case
7/21/2014CMCP Board Member Craig Holden, Partner at Lewis Brisbois, named 2014-15 CA State Bar President
7/18/2014Thank You 2nd Quarter Program/Event Sponsors for 2014!
7/16/2014Southern California Rising Stars 2014: Congratulations CMCP Minority Attorney Members
7/9/2014CMCP member Paul Hastings tops Am Law's A-List of Most Successful Firms
Contact Us | Site Map | Legal & Privacy
Copyright 2013 California Minority Counsel Program


text:
'); } -->
SCHOOLS & INSTRUCTION: LOOKING FOR A NEW CAREER? Auctioneering is the answer. Auction School Classes, August 2-9, Greenville, SC. Space is limited, call now! 864-444-1325. www.SSAuctioneering.info email@example.com info Email a friend
SCHOOLS & INSTRUCTION: HIGH SCHOOL DIPLOMA FROM HOME 6 - 8 weeks. ACCREDITED. Get a Diploma. Get a Job! No Computer Needed. FREE Brochure. 1-800-264-8330 Benjamin Franklin HS www.diplomafromhome.comMore info Email a friend
SKILLED LABOR - TRADES: Installer for window treatments, awnings, etc. must have tool knowledge. Experience helpful. Apply iMore info
RETAIL: P/T TECHNICIAN needed. Exp prefd, not reqd. 25-30 hrs wk. Mail resume or Apply in person Mon, Wed orMore info
HEALTH CARE: Palmetto Rehab Solutions is seeking a motivated and caring Physical Therapist to join our outstandinMore info
INSTALLATION - MAINT - REPAIR: HORRYGEORGETOWNTECHNICAL COLLEGE OCEANS OF POSSIBILITIES THE COLLEGE INVITES QUALIFIED APPLICANTMore info
HOSPITALITY - HOTEL: Oceana By Wyndham Vacation Rentals has 2 GM openings.The General Manager is responsible for all resoMore info
MARKETING: Ocean Lakes Family Campground Marketing Assistant and Events Coordinator Ocean Lakes Family CaMore info
MANUFACTURING: AEROTEK will be holding a job fair on Monday July 21th from 10:00am- 1:00pm for multiple job openingMore info
SKILLED LABOR - TRADES: LOOKING FOR A NEW JOB? Were Hiring!!Quality Electric, is a successful company that has been servingMore info


text:
For Immediate Release
Police Property Room, Lobby Closing Early
Due to the severe weather conditions, the Springfield Police Department's property room and lobby will be closed today. The property room will close at 11:00 a.m. and the lobby at 3:00 p.m.
The outer lobby/foyer area will remain open and there is a phone for calling 911, as well as reporting forms and instructions for their completion. Citizens are also encouraged to go on-line to make a police report and can do so on our Springfield Police website: www.springfieldmo.gov/spd/
For citizens who received a notice or phone call to come retrieve property, they should do so on another date.
Media Contact: On Duty Watch Commander
Release authorized by: Lt. Kirk Manlove


text:
The Union-Recorder
How do you weigh party pressures to vote as a block versus voting in the best interest of your constituents and work in bi-partisanship?
My actions and voting record are based upon principles, not politics. I submit all legislation to a Four Way Test: 1. Is it morally correct? 2. Is it constitutional? 3. Is it necessary? 4. Is it affordable? If the answer to each of these isn't "yes," then I do not support the bill. Sometimes I receive criticism and pay a political price because of my votes, but I am consistently true to the Constitution and conservative principles.
How have you made Georgia's citizens have a better, stronger economic environment and more job opportunities?
We must re-vitalize our economy by reducing taxes and job-restricting regulations that kill job growth.
I authored the JOBS Act based upon immediate tax cuts to enable small businesses, the heart and soul of our economy, to grow again and create jobs. My bill proposes to: 1. Eliminate the corporate income tax. 2. Eliminate capital gains taxes. 3. Allows 100% expensing of certain business assets and one year extension of bonus depreciation.
I was directly involved in helping bring Caterpillar's new 1,000,000 square foot manufacturing facility into the 10th District. Ground was broken in February and the hiring process has begun. Caterpillar will hire 1,400 employees and another 2,400 jobs will be created in the area by Caterpillar suppliers. The total economic impact is projected to be 2.5 billion dollars.
As a Congressman, what can you do moving forward to preserve the current assets at Plant Branch to prevent job losses and closures?
I will continue to work for repeal of Boiler MACT. I am also working to rein in the excesses of the Obama Administration's Environmental Protection Agency. The EPA's extreme regulations are directly responsible for threatening the existence of Plant Branch and the jobs of its employees. As an instrument of President Obama's policies the EPA is destroying thousands of American jobs, restricting American energy production, and increasing the prices that American consumers pay for energy and every product that they buy. One of my goals is to abolish the EPA.
Please discuss your voting record on women's reproductive rights and explain your stance on these issues.
As a physician I know that life begins at conception. I am 100% Pro Life. I am dedicated to protecting innocent human life. I am the author of the Human Life Amendment to the Constitution which will restore legal protection to unborn babies. I am endorsed by Georgia Right to Life.
What sets you apart from your opponent that qualify you as a more effective leader in Congress?
I am a constitutional conservative with a proven record. We must restore constitutionally limited government and stop the out-of-control spending and deficits that are destroying America. In this session of Congress alone, I have offered more measures to stop the outrageous spending in Washington than any other Member. Because of my work I have been honored to receive recognition from leading conservative groups: National Taxpayers Union's "Taxpayers' Friend Award," Citizens Against Government Waste "Taxpayer Super Hero Award," and Americans for Tax Reform "Hero of the Taxpayer Award." These folks are on-the-ground and in-the-battle against the liberal policies that harm our economy, waste your tax dollars, and threaten your freedom. They know that I am walking the walk, not just talking the talk. And that's also why the NRA has endorsed me.


text:
Every Wednesday, I work my chest, shoulders, and triceps. Here's what I do:
Flat Bench Press (3 x 8)
Pec Deck (3 x 8)
Arnold Press (3 x 8)
Close-Grip Bench Press (3 x 8)
I've just started back up on my routine after Winter Break. So, I've been doing this routine for a few weeks. During that time, the weight that I Bench Press and Pec Deck has gone up. But the weight that I Arnold Press and CG Bench stayed the same.
Though my Arnold Press and CG Bench exercises aren't going up in weight, does that mean that my shoulders and triceps aren't getting stronger? Or does it mean that the Bench Press tires me out so that I can't Arnold Press and CG Bench to my full potental? I feel like this might be the case. If so, do you think I'm overtraining my shoulders or perhaps even my triceps too? My shoulders and triceps usually aren't too sore (my chest is a LOT more sore), so does this mean that they can't be overtrained? Or can muscles that aren't sore still be overtrained?
Lifting Journal
Age: 20, Height: 5'7", Weight: 165, Deadlift: 405, 9.5" Squat: 230 x 10, Bench: 195 (3x5)
Originally Posted by fatrb38
I can't give you an exact answer, but I can make a suggestion. Try switching the order of your exercises one day, and see if you are able to do more weight with the muscles in question. You're probably right about benchpress tiring out your triceps/shoulders.
for the sets try:
1x12 (easy weight, warmup)
1x10 (comfortable weight)
2x8 (increase weight)
3x6 (increase weight to failure)
But it's better to do the major compound exercises first as they are harder and require the most energy. Isn't that right?Originally Posted by jww13
Last edited by fixationdarknes; 01-26-2005 at 05:38 PM.
Lifting Journal
Age: 20, Height: 5'7", Weight: 165, Deadlift: 405, 9.5" Squat: 230 x 10, Bench: 195 (3x5)
Originally Posted by fatrb38
Yes thats right.... But do what he said.
He is giving you a way to find out if your shoulders/tris are getting stronger.
He didn't mean make it a permanent switch, just for a day to see how strong ya are without benchin first.
Best Meet @ Lifts@181:...............Best gym lifts
Squat...- 403..........................Squat....- 395 w/belt
Bench...- 303..........................Bench....- 300....Paused in meet - 281
Deadlift.- 503.....Unofficial 513...Deadlift..- 490
Total....- 1,203...IPF Class II......All done raw, Touch'n go bench
"Only those who dare to fail greatly can ever achieve greatly" Robert F. Kennedy
"A man can fail many times, but he isn't a failure until he gives up"
"However beautiful the strategy you should occasionally look at the results" John Berardi
Powerlifting Westside Style
Im new here at the site, and weightlifting in general for the most part. I felt the same way you do doing basically the same excersices, so i switched the arrangement around, and i found that I am definitely getting stronger, I was just getting worn out. Give it a try, I bet you will be pleasently surprised!
Ya Im w/ Adam and jww.
Okay, let's say I do switch it up and perform Arnold Press first and find that my shoulders actually ARE growing. After that, would I just go back to tiring out my shoulders with the Bench Press and be using 20 lb. dumbbells for Arnold Press for the rest of my life because they are always so tired from benching?
Lifting Journal
Age: 20, Height: 5'7", Weight: 165, Deadlift: 405, 9.5" Squat: 230 x 10, Bench: 195 (3x5)
Originally Posted by fatrb38
If I were you, I'd do the pec deck last, as it seems to hit the fewest muscles-whereas everything else hits several. At least this feels like the case for me.
I'd guess that you are getting stronger but that your shoulders/tris are just getting tired from benching.
Your weight for the shoulder work will go up in time, but it probably won't go up as quickly.
u might try reworking your split if this is the case...my split goes something like this:
Wed-Back and Bis
Thurs-Shoulders and Tris
Fri-Deads and Cleans
...and on thurs i start of with some CG bench...you will see that the weight will go up..this split is working really well for me...but im also wit the idea above if u don't wanna rework your whole split...just switch it up a bit and put the more shoulder concentrated exercises first to see if you are improving...
Status: Cutting...Heavily
"Squats make the ghetto booty"-Me
"No matter how much you lift, just remember that on the other side of the world, a little chinese girl is warming up with your max"-bIgHwN86
"Reach for some self discipline."-Holto
agree with the others replied...switch out the order
Alright, I'll switch up the order. And so, if I figure out that my shoulders ARE growing, I should just put the order back to normal and have my Arnold Press weight slowly go up? And do you think it's even necessary to do Arnold Press since my shoulders apparently get hit pretty hard during the Bench Press?
Lifting Journal
Age: 20, Height: 5'7", Weight: 165, Deadlift: 405, 9.5" Squat: 230 x 10, Bench: 195 (3x5)
Originally Posted by fatrb38


text:
Conservative pundit and author Ann Coulter has defended calling President Obama a "retard," saying she doesn't think the word is offensive despite condemnation from advocates of disabled persons, as well as from liberals and even some fellow conservatives.
Miss Coulter, while speaking with Fox News radio host Alan Colmes on Thursday, laughed off the complaints, saying she doesn't regret using the word and that "liberal bullies" were behind the backlash.
"Look, no one would refer to a Down's syndrome child, someone with an actual mental handicap, by saying 'retard,' " she told Mr. Colmes. "Where do you think the words imbecile, idiot, moron, cretin come from? These were all technical terms at one time. Retard has been used colloquially to just mean 'loser' for 30 years."
When Mr. Colmes pressed Miss Coulter that many Americans consider the word she used offensive, she pushed back at her critics, saying "screw them."
"You just cannot go around saying this and that word is offensive. I'm sick of this."
The controversy stemmed from a comment she posted on Twitter after Monday night's debate between Mr. Obama and Republican presidential candidate Mitt Romney in which she said; "I highly approve of Romney's decision to be kind and gentle to the retard."
Special Olympics athlete John Franklin Stephens, an official ambassador for the games who has Down's syndrome, penned an open letter taking Miss Coulter to task .
"You assumed that people would understand and accept that being linked to someone like me is an insult and you assumed you could get away with it and still appear on TV," he wrote. "Well, Ms. Coulter, you, and society, need to learn that being compared to people like me should be considered a badge of honor."
Miss Coulter, in responding to the letter, told Mr. Colmes that "I do not need to be told this."
This isn't the first time Miss Coulter has gotten into hot water for using the term, employing it in a August tweet to insult MSNBC host Chris Matthews.


text:
ok-kg 22.2"
TRAVERSE CITY — Morning was going to be unusually quiet today at the Gallagher Centennial Farm outside Traverse City.
For the first time in 105 years, the Gallaghers weren't going to be milking cows at the farmstead on North Long Lake Road. Owners Doug and Joanne Gallagher are getting out of the milking business, turning their full attention to raising locally grown beef and crops due in part to a difficult business environment for smaller dairy farms.
"There are all these big farms, you know, and they are milking a thousand to 1,200 (cows)," said Doug Gallagher. "You can't compete because they've got everything streamlined at the factory farm."
Other reasons for the shift away from dairy farming include Doug's advancing age — he's 71 — and last summer's parching drought.
"It was the first time I had to buy hay," Doug Gallagher said. "I don't remember my dad buying it either. We didn't have enough for both herds — dairy and beef."
The last milking was scheduled for Tuesday at about 3:30 p.m. The farm's 59 dairy cows were to be sold at auction today.
Small dairy farms across the country are facing challenges similar to the Gallaghers. While the Michigan dairy farming industry remains strong overall, many feel small operations are at an increasing disadvantage compared to their larger counterparts.
"The trend is fewer small dairy farms," said Kirk Kardashian, author of "Milk Money: Cash, Cows, and the Death of the American Dairy Farm." "They are being replaced by larger dairy farms that achieve an economy of scale, allowing them to either break even or turn a small profit when milk prices are low.
"It's a long-running trend since even the '80s."
John Gallagher founded the Gallagher Centennial Farm 105 years ago. Son Cecil Gallagher continued the tradition, making Cecil's son Doug the third generation. Doug plans to transfer farm operations to son Anthony with a focus on raising steer and crops. The farm also has 15 acres of cherries, along with hay and oats.


text:
We will be opening April 2, 2014 for the Spring & Summer.
See you Wednesdays through Saturdays, 12 to 7!
Ice Cream
Banana Splits
Italian Sodas
We have it all! Our hope is to make We've Got The Scoop the special place that you, as well as your family and friends, will remember years from now as a true Blaine pastime. The beautiful old-time look of the shop is provided by Tony Andrews of Just A Bite, just next door. Carli Lefler, our Manager, along with Nayomi, Christjiana, Brielle and Aubrie, are ready to serve you!
Find us on Facebook to get the latest scoop on We've Got The Scoop!
Featuring locally made hard ice cream.
We hope to see you soon!


text:
Hunt, Helen
"Soul Surfer" Photos
Gallery of photos and posters from the dramatic film "Soul Surfer" starring AnnaSophia Robb, Carrie Underwood, Dennis Quaid and Helen Hunt.
"A Good Woman" Photo Gallery
Gallery of photos from the Lions Gate Films movie, "A Good Woman," featuring photos of Scarlett Johansson, Mark Umbers and Helen Hunt.
"Curse of the Jade Scorpion" Movie Review
Here's my take on Woody Allen's "Curse of the Jade Scorpion," starring Allen, Charlize Theron, and Helen Hunt.
"Curse of the Jade Scorpion"
Woody Allen romantic comedy starring Helen Hunt, Charliez Theron and Dan Aykroyd, set in the 1940's and involving a jewel heist.
"Dr T and the Women"
Romantic comedy starring Richard Gere and a bevy of female co-stars including Helen Hunt, Kate Hudson, and Liv Tyler.
Helen Hunt Gallery
Helen Hunt fansite with more than 300 photos.
Obsessed with Helen Hunt
Fansite with photos, audio clips, and a list of Helen's awards.
"Pay It Forward"
Kevin Spacey stars as a teacher who gives his students a compelling extra credit project. Haley Joel Osment plays a student who takes the assignment to heart, and Helen Hunt co-stars as his mother, and Spacey's love interest.
Bill Paxton and Helen Hunt portray two storm chasers who are on the verge of a divorce. Jami Gertz, Cary Elwes, and Philip Seymour Hoffman co-star in this 1996 special effects thriller.


text:
The founder of an Omaha church has been honored by having a stretch of road named after him.
Fort Street between 24th and 25th was christened "John E. Mitchell Sr. Street" on Wednesday. He started the Tabernacle of Faith Church in 1976.
"We wanted to remember the legacy of how the journey first began and we can't remember our journey without our founder," said church member Anika Thomas. "It's unfortunate that he isn't here with us right now, but he is here with us in spirit."
Mitchell's family was in attendance. Under his leadership, the church grew to several hundred members. It's also home to many community outreach programs.


text:
Bond still part of U's plans (From Gazette)
Get involved: send your pictures, video, news and views by texting GAZETTE NEWS to 80360, or email
Bond still part of U's plans
12:41pm Wednesday 3rd October 2012 in Sport By Jonathan Waldron
Andrew Bond can force his way back into Colchester United's starting line-up.
That is the view of U's manager Joe Dunne, despite allowing the midfielder to join League One rivals Crewe Alexandra on loan.
Bond, 26, has returned to Gresty Road, where he started his playing career, on a one-month loan.
But Dunne has insisted that the former Barrow midfielder can be a part of his plans in the future if he gets back to his best.
Dunne said: "We sent Andy out on loan to Crewe.
"But we think that at his maximum, Andy can play games and get into this team.
"Everybody has to be on their toes.
"That's competition and if we have that, we might get something from it.
"You can see by the substitutions that we're making that players have to give their all.
"The players that have been starting have been doing that and then we've got players who are willing to come on and do the same."
See Wednesday's Gazette for a full match report and pictures from Colchester United's 1-0 win at Swindon Town.
Comments (2)
Please log in to enable comment sorting
1:06pm Wed 3 Oct 12
Simon1986 says...
2:09pm Wed 3 Oct 12
Bampotonian says...
Comments are closed on this article.


text:
General Dentists in Camarillo, CA
Dr. Farid Sehati specializes in general dentistry in Camarillo, California.
Dr. Farid Sehati has been compared 30 times. Details of Dr. Sehati's 26 years experience as an DDS are available on your free dentist report.
Dr. Farid Sehati identified specializing in
General DentistryGeneral Dentistry
General dentists provide a full range of services for all ages. General dentists can perform the majority of major dental treatments, including fillings, crowns, bridges, root canals, periodontal therapy, and tooth extraction. .
Dr. Farid Sehati has been confirmed to have a license in California and Pennsylvania
Patients may also know Dr. Farid Sehati DDS as:
Are you Dr. Farid Sehati?
Update your information


text:
Welcome to In Balance Healing
In Balance Healing offers an amazing technique for adults and children who are experiencing physical and/or emotional discomfort.
At In Balance Healing, we empower clients by teaching them to use an easy-to-use skill called Emotional Freedom Techniques (EFT), which is sometimes called "tapping." It is a type of meridian therapy based on Traditional Chinese Medicine, and it often works when nothing else will. Navigate our site to find out how EFT can change your life!
© 2011 by In Balance Healing. All rights reserved. No part of this website may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of Allison Denehy.


text:
Purple - Swim Separates
- Page 1 of 1
+Quick View
+Quick View
+Quick View
+Quick View
+Quick View
+Quick View
- Page 1 of 1
Apr 8, 2014noasummerfield from San Diego, CA, Rating:1.0
I was bummed when this arrived. It was tiny. Supposed to be a size large but was even small on my B-cup sized daughter. I sent it back.
Feb 18, 2014janorbob from Massachusetts, Rating:5.0
This top was comfortable and washed very well. I took it on my cruise and it did very well in the hot sun.
Sep 26, 2013bchwlkr from MPLS.,MN, Rating:4.0
It was just okay. The size was ok but cut lower then expected. And the stitching is already coming undone.
May 5, 2013r2007 from Long Island, NY, Rating:1.0
This is so small it must be a children's size. Terrible. The model on the picture is not a child, this is very bad sizing. If you are a small, maybe a large will fit you. Good luck.
Feb 15, 2012winmonica from CA, Rating:1.0
I should listen to the bad review from a previous buyer. It is a waste of money, do not buy this product because it smells horrible even after I wash this swimming top in a laundry bag in a washing machine. This top shrinks, becomes smaller and smaller. I could not wear it now. Overstock has three different colors for this design, my is advice NOT to buy any of these.
View More Recent Reviews


text:
Strawberries and rhubarb make a perfect spring pairing. The combination enhances their respective flavors; strawberries taste more interesting and rhubarb far less harsh and acerbic.
Here, I've used them in a simple strawberry-rhubarb compote, which would go well on sugared strawberries or ice cream. It could also serve as the basis of a fool, the old-fashioned English dessert made from fruit puree and whipped cream. The same flavor combination appears in a strawberry-rhubarb brown sugar crisp and strawberry-rhubarb muffins, which make a good wake-up call in the morning.


text:
Opinion | Editorial Cartoons
A deadend confrontation
A deadend confrontation
- Image Credit:
A deadend confrontation
Opinion Editor's choice
Europe must get tough with Russia
We shouldn't exclude that we're dealing with a first-order global economic shock
Who could be Hillary's Democratic challenger?
Hillary going to be the Democratic nominee. So why is anyone else running?
Putin has led Russia to disaster
Russian president is leading his country into economic and political isolation
Your turn
- Letters: July 23, 2014
- Gazan children - letters: July 22, 2014
- Letters: July 20, 2014
- Facebook debate: Expenses versus salary
- Letters: July 19, 2014
- Ask the Newsroom
- Letters: July 18, 2014
- Ask the Newsroom
- Reader pictures of the day
- Letters: June 24, 2014


text:
Timothy B. Lee, Contributor
I write about how technology shapes society
I wanted to highlight this excellent comment from my friend Megan McArdle:
I hope I'm not one of the people who seemed to be saying that it was all just awesomely privately done. There was always going to be hefty government involvement, because of the rights of way and other planning issues. But some complications to your story:
1. There's probably a difference between subways and, well, everything else. Tunnelling is just massively, massively expensive. My understanding is that the outlying, elevated parts of the subway system–the majority of its track miles, if not its passenger miles–were built at a profit, partly by selling real estate along the routes.
2. There's a difference between operating and capital projects. I've never been confident that something like the subways could cover its capital costs. But I think that at least in NYC, they could cover operating costs, and make some capital contribution, if they were privatized.
3. The fare control story illustrates the problem with government: it won't set rational prices. By the 1970s, the system was falling apart because the governmetn refused to price it rationally, and while things have gotten better on that front, there are still massive problems with costs, work rules, etc driven by government ownership. All of which could have been avoided if the government had not been dealing out price controls.
I think of the early subways as an example of the success of public-private partnerships in domains where real estate is sharply limited–and also, of the problem with keeping those public private partnerships working. Without the private sector, the New York subways would probably have been a useless and expensive boondoggle. I wish we'd been able to maintain that balance.
This all makes good sense to me. I certainly didn't mean to suggest that the currently standard scheme of government ownership and operation of subways is optimal. For example, Steve Smith has written persuasively about the success of Tokyo's privately-owned subway system.
Rather, I was simply trying to make the narrower point, which Megan also makes here, that there will always be some non-trivial government role in subway provision.
"2. There's a difference between operating and capital projects. I've never been confident that something like the subways could cover its capital costs. But I think that at least in NYC, they could cover operating costs, and make some capital contribution, if they were privatized."
This is an old debate about average vs. marginal cost pricing. Whenever there are declining average costs, pricing at marginal cost requires a capital subsidy because marginal cost is below average cost. For a subway, which has a huge up-front investment, there are probably declining average costs in the realm of feasible demand. Here is Vickrey: http://www.dictionaryofeconomics.com/article?id=pde2008_M000043


text:
Allied News
Slippery Rock's Halloween events have been rescheduled from Wednesday, Oct. 31 to Saturday, Nov. 3. The parade starts at 6 p.m. with lineup on East Cooper Street and trick-or-treating is 6 to 8 p.m.
The events are sponsored by the Slippery Rock Volunteer Fire Co. and Rescue Team and the Slippery Rock Lion's Club. Five awards will be handed out for the costume contest.
Info: 724-794-3817


text:
The Georgia Department of Education has announced the 2013 Advanced Placement (AP) Honors Schools, and our communities' two high schools made the list.
Chamblee Charter High School was named as merit school, meaning at least 20 percent of its student population took the AP exam and at least 50 percent of those exams scoring three (3) or higher.
Chamblee and Cross Keys High School both had at least 30 percent of their exams taken by African American and/or Hispanic students, and 30 percent of those earning a score of three (3) or higher.
Chamblee also made a list of schools that had students testing in at least two AP math courses, and two AP science courses.


text:
Sarah Rice
Sarah Rice, PhD
Research clusters: Cellular and Molecular Biology
To visit the Rice Lab website CLICK HERE.
Active transport one of the hallmark processes defining life. Within eukaryotic cells, active transport of cargoes is driven by a surprisingly small set of molecular motor proteins. There are three broad classes of these motor proteins: kinesins, which generally move toward the plus ends of microtubules, dyneins, which move toward microtubule minus ends, and myosins, which move along actin filaments.
Our research is centered around the question of how kinesin motors know what cargo to pick up, when, and where to take it within cells.
A single type of kinesin motor can perform many different jobs, transporting distinct cargoes to specific locations. Kinesins also cooperate with other motors to transport cargoes bidirectionally along microtubules and to link the microtubule, actin, and intermediate filament cytoskeletons. The cell can initiate or stop kinesin-driven movement of specific cargoes in response to several types of regulatory cues. We have studied several kinesin regulators, including inhibitory domains within the kinesin motor itself, separate regulator proteins acting on kinesin motors, and post-translational modifications. By gaining a detailed biochemical and biophysical understanding of these regulatory mechanisms, we aim to understand and to be able to manipulate kinesin-driven cargo movement at the molecular level.
The regulatory machinery governing kinesin motor activity is critical to human health. Mis-regulation of kinesin motors or mis-localization of cargoes has been implicated in diseases such as Parkinson's disease and neurofibromatosis. In addition, drug inhibitors of kinesin motors have been proposed and tested as potential anti-cancer therapeutics. Our work may lead to improvements in the development of improved drug interventions for diseases implicating kinesins.
Selected Publications:
Dietrich, K.A., Sindelar, C.V., Brewer, P., Cremo, C.R., Downing, K.H., and Rice, S.E. (2008). "The kinesin-1 motor protein is regulated by a direct interaction of its head and tail." PNAS 105(26):8938-8943.
McMahon, P.M., Hostetter, D.R., and Rice, S.E. (2008). Temperature dependence of Dictyostelium and nonmuscle myosin-IIA tail fragment assembly. Journal of Muscle Research and Cell Motility 29(2-5):109-18
Wong, Y.L., Dietrich, K.A., Naber, N., Cooke, R., and Rice, S.E. (2009). The kinesin-1 tail conformationally restricts the nucleotide pocket. Biophysical Journal 96(7):2799-807
Larson, A.G., Landahl, E.C., and Rice, S.E. (2009). Mechanism of cooperative behavior in systems of slow and fast molecular motors. Physical Chemistry Chemical Physics 11(24):4890-8
Ally, S., Larson A.G., Barlan, K., Rice S.E., Gelfand VI. (2009). Opposite-polarity motors activate one another to trigger cargo transport in live cells. J Cell Biol. 187(7):1071-82.
Seeger, M.A. and Rice, S.E. (2010). Microtubule-associated protein-like binding of the kinesin-1 tail to microtubules. Journal of Biological Chemistry 285(11):8155-62.
Bensenor, L.B., Barlan, K., Rice, S.E., Fehon, R.G., Gelfand, V.I. (2010). Microtubule-mediated transport of the tumor suppressor Merlin. PNAS 107(16):7311-16.
Larson, A.G., Naber, N., Pate, E.F., Cooke, A.R., and Rice, S.E. (2010). The conserved L5 loop is a nucleotide exchange factor for kinesin-5 motors. Biophysical Journal 98(11):2619-27.
Wong, Y.L. and Rice, S.E. (2010). Kinesin's light chains inhibit the head- and microtubule-binding activity of its tail. PNAS 107(26):11781-6
Landahl, E. C., Antipova, O., Bongaarts, A., Barrea, R., Berry, R.W., Binder, L.I., Irving, T., Orgel, J., Vana, L. and Rice, S.E. (2011). X-ray diffraction from intact tau aggregates in human brain tissue. Nuclear Instruments and Methods in Physics Research Section A: Accelerators, Spectrometers, Detectors and Associated Equipment 649:184-187.
Naber, N., Larson, A.G., Rice, S.E., Cooke, R. Pate, E.F. (2011). Multiple conformations of the nucleotide site of kinesin-family motors in the triphosphate state. Journal of Molecular Biology 408(4):628-42.
Wang, X., Winter, D., Ashrafi, G., Schlehe, J, Wong, Y.L., Selkoe, D., Steen, J., LaVoie, M., Rice, S.E., and Schwarz, T. (2011). PINK1 and Parkin Target Miro for Phosphorylation and Degradation to Arrest Mitochondrial Motility. Cell, 147(4):893-906.
Waitzman, J.S., Larson, A.G., Cochran, J., Naber, N., Cooke, R., Pate, E.F., and Rice, S.E. (2011). The neck-linker is the primary means of head-head communication in the Eg5 dimer. Biophysical Journal 101(11):2760-9.
Seeger, M.A., Zhang, Y., and Rice, S.E. (2012). Kinesin Tail Domains Are Intrinsically Disordered. In Press, Proteins: Structure, Function, and Bioinformatics. Available online 7/7/12.
View Publications by Sarah Rice listed in the National Library of Medicine (PubMed).
DGP Faculty (Chicago Campus)
- Alphabetical List of DGP Faculty
- Cancer Biology
- Cell Biology
- Chemical Biology and Drug Discovery
- Developmental Biology
- Evolutionary Biology
- Genetics, Genomics and Molecular Biology
- Immunology and Microbial Pathogenesis
- Neurobiology
- Signal Transduction
- Structural Biology and Biochemistry
- Biomedical Informatics


text:
little willy's
by Mei Leong
What's striking about Little Willy's is the rustic interior that looks cobbled together from a Good Sammy's. Make shift seats from milk crates and sprays of flowers amp up the sort of shabby chic; while a wooden antler bust keeps it new (and hipster friendly) and the outdoor beach umbrellas keep it fun. This is not a place that takes itself too seriously and with nearby cafes commanding queues and twenty plus bucks for a single breakfast, Little Willy's is refreshingly basic, casual and – most importantly – does a mean coffee.
The cafe gets busy early, so snatch up a bench seat or alfresco table (with an excellent view for people watching by the way) if you can. The menu is handwritten and photocopied, simple and straight to the point. It's matched by counter service that's downright chirpy (I was called darling somewhere along the way – love!) and a drinks list that comprises of Fiori coffee and fresh juices.
Bacon and egg bagel.
Credit goes to my bestie J (and her brother C) for shedding light on Little Willy's. As you can see above, J is currently in an exclusive relationship with the bacon and egg bagel (C is apparently in love with the one and only breakfast burrito!). However, the bagel does look handsomely delicious. A golden, smooth, homemade bagel, it's split and filled with crispy bacon, a bulls eye egg and water cress. Made just so, it's a one handed breakfast that's sauced by the runny yolk and tomato chutney.
Mushroom and cheddar omelette.
My omelette looks deceptively simple, but sometimes good things come looking like that. Soft folds on the outside, oozy and cheddar cheesy on the inside, a fabulous omelette is never to be underestimated. With a decent amount of mushrooms within, I ate it up with lashings of hot sauce from the condiments galore on our table and thickly buttered, wholegrain toast.
Basically you can't go wrong with a brekkie that's this close to home cooked. Simple, wholesome (but not too much) and with little touches like a family of sauces you can help yourself to and upbeat service, Little Willy's kind of feels like home too. I hope this place never, ever changes. I'll be back for that bagel for sure.
Little Willy's
267 William St, Northbridge WA 6003
W: https://www.facebook.com/LittleWillys
Mon – Fri 6am – 6pm, Sat – Sun 8am – 4pm
|{3 comments}
1Jessica November 1st, 2012
"As you can see above, J is currently in an exclusive relationship with the bacon and egg bagel…"
haha Never a truer word spoken! Every time we go to Little Willy's I say I'll try something different but I never do! :)
Jessica´s last post ….What to do at Weddings by "Benedict"
2Whit November 2nd, 2012
Stepped in once for takeaway coffees (they do a pretty unique chilli hot chocolate), but thanks for the heads up, totally keen on their breakfast; it looks amazing! :)
3Queen of Bad Timing November 5th, 2012
Looks delicious! I've walked past a few times but I think you've persuaded me to check it out :)
add a comment.
You may use Markdown syntax in your comments.