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From Farm to Table
Back before the days of mass transportation and the global marketplace, it was natural to eat seasonally. Folks ate tomatoes in the summer. If they wanted them in the winter, they made sure to can some at the end of the growing season. If they didn't have enough to can, they went without.
Most of us cannot even fathom not being able to find celery all year long. Or onions. Or green beans. We live in a fast paced world where food is shipped from one side of the globe to another. We import a lot of fruits and vegetables from South America where the seasons are the reverse of ours. Next time you're at the grocery store, look at the labels on the produce. You might be surprised to see all of the fruits and vegetables from Argentina, Chile and Peru.
Because of globalization, we enjoy pineapples and bananas on the mainland. Folks in Minnesota can get fresh citrus fruits. Folks in Kansas can get lobster. Folks in New York can enjoy aloe and prickly pear cactus fruits. And don't even get me started on world-wide chains.
The upside of globalization and the shipping of perishables long distances is that we can enjoy "exotic" or out-of-season foods at any time. This can expand our culinary horizons and educate our palates.
The Downside of a Global Supermarket
Unfortunately, there are many downsides, as well. One of the most pertinent in light of global warming is the carbon footprint involved with shipping. Think of the amount of petroleum products needed to ship foods over long distances. For every person who gets to enjoy a banana, there are greenhouse gases being released into the atmosphere by the ships, trains and trucks that carry the bananas.
Another consideration is pesticide use. While the EPA, USDA and FDA has banned the use of certain pesticides in the United States because of health concerns, other countries might not have such strict standards. I am not saying that the fruits and vegetables grown in other countries are bad for you; I would just recommend that, if you have any concerns, you research the chemicals approved for use in the country in which the food was grown.
Since shipping perishables damages them, much research has gone into breeding "sturdy" fruits and vegetables that can stand up to the rigors of transport. Sadly, what is gained in hardiness is often lost in flavor. Many fruits and vegetables are harvested before they are ripe so that they continue to ripen during shipping. Vegetables lose begin to lose their natural sweetness once they are picked as sugars in the foods are converted to starches.
Plant Your Own Garden
There is nothing like the freshness and sweetness of freshly picked fruits and vegetables. Fruits and vegetables, when picked at the height of ripeness, are also at the height of flavor and nutritional value. If you can, plant a garden with vegetables that will thrive in your USDA Hardiness Zone, and enjoy vegetables from spring through early fall. Talk about a small carbon footprint—I doubt you'll need to drive out to the backyard to harvest your vegetable bounty!
This year we planted a small garden with my youngest daughter so she can experience growing her own vegetables. We are all very excited to see how we do. As a kid, my dad always had a small vegetable garden out back and I remember summer nights when he would come home from work, head back to his garden and pick some ripe tomatoes and dig around for new potatoes for dinner. What a treat!
Community Supported Agriculture
If you don't have the space or the time to plant you own garden, consider signing up for local Community Supported Agriculture (CSA). The rules vary from CSA to CSA, but generally, for a flat fee for the season, you can get fresh seasonal fruits and vegetables weekly from a local farm. Some deliver, but many require that you drive to pick them up. Regardless, the carbon footprint is pretty minimal, since the grower is local, and you can rest assured that the produce is freshly harvested.
We have belonged to a couple of CSAs that were affiliated with my wife's workplace and enjoyed finding out what we were getting each week. Yes, sometimes there would be an abundance of greens we weren't sure what to do with but all in all it has been a fabulous experience.
Farmer's Markets
No CSA in your neck of the woods? Frequent your local farmer's market. Besides produce, many farmer's markets have expanded into meats, dairy, honey and even pastries—a one-stop shop for local food. My wife and I go to the year round farmer's market every Saturday morning. It has become a ritual for us and because we go so routinely, we've gotten to know and because friends with the butchers, fishmongers, cheesemongers, and farmers so we alway learn about what's fresh that day.
Eating seasonally requires a little forethought and planning. It also requires that you be flexible—you cook what's available when it's available. Eating seasonally also means environmentally friendly, healthier, more flavorful, fresher food for you and your family.
Thuffering Thucotash!I don't know about you, but succotash sounds very appealing to me. I always think of Sylvester the Cat saying "Thuffering Thucotash!" The word succotash is actually a Native American word meaning "boiled corn kernels." So, taken broadly, any cooked corn dish could be termed a succotash. Although succotash has sometimes gotten a bad name due to indifferent cafeteria cooking, it can be a very tasty and flavorful dish.
The main ingredients of succotash are generally fresh corn and lima beans, but there are any number of variations that you can make. Here is my simple take on succotash. Serve it as a summer side dish, when the corn is good and sweet like it is on the Jersey shore in August but don't let that stop you from making it other times of the year. I try to always use fresh vegetables when available but frozen can be used and still taste good.
Pack enough vegetables into it, along with other shell beans, and you have a really hearty meatless main course.
Consider this recipe a jumping off point. From this base, you can add almost any fresh vegetables that you have on hand and change up the seasonings to make the dish truly your own.
Helping Nat Learn How To Cook A couple of weeks ago, one of the neighborhood kids asked me if I could mentor him with his high school senior project. Nat wanted to learn how to cook so he is setting his goal to cook 14 different meals representing different cuisines and ingredients each night. Some of them are my recipes and some he found on the Internet.
Now Nat is not really a kid at 17 but then to me anyone under 25 is still a kid so I don't mind putting this in the Kids Can Cook category.
I'll be updating Nat's progress here and on my Facebook page if you are interested in how it's going.
Here's a list of what he is planning to cook.
Chicken Dish | Chicken Maxengo Recipe |
Beef Dish | Short Ribs with an Asian Touch, potatoes and salad |
Fish Dish | Red Snapper, Veracruz Style, Salad |
Vegetarian dish | Heart of Palm with Risotto |
Italian Dish | Summer Fresh Pasta with Tomatoes and Prosciutto with Red Snapper and Shrimp(Grill) |
Mexican Dish | Chicken with Rice (Arroz Con Pollo) |
Oriental Dish | Chicken Lo-Mein |
Indian Dish | Keema (Indian Spiced Ground Veal and Beef with Peas) |
Frence Dish | Normandy Pork with apples shallots and cider |
American Comfort | Burgers, pulled pork, and Fries, BBQ night |
WeekNight Special | Meatloaf Nicois Recipe |
Seafood and Pasta | Cilantro Shrimp Recipe |
Tropical Flavors | Garlic Lime Grilled Chicken With Mango Salsa |
The Ultimate Challenge | Beef Wellington--Gordon Ramsey |
Nat came over to talk about his menu and pick my brain for a few cooking tips. I think I overwhelmed with a little too much information cause he left with that glazed look in his eyes. We've been trading emails and yesterday he came back for another round of questions and answers and again left with that same look as the first time and a puck of Demi Glace Gold for making a wild mushroom sauce for one of his dishes.
Just can't help myself when I start talking food. No wonder he left dazed, I tried to give him 20 years of cooking experience in an hour. He did say he has been using The Reluctant Gourmet website to find out more about the cooking techniques needed for his recipes.
Here are some photos from his first couple of nights of cooking and I'll post more next week.
Nat's Chicken Maxengo
Red Snapper, Veracruz Style, Sala
Nat working on his red snapper
How to Make Classic Lobster Stock at Home
Stock seems to hold a mystique for many home cooks. But, at the end of the day, stock is just a way to extract every bit of flavor and body out of ingredients. It's a way to prevent waste.
If we start thinking of stock as more of a frugal technique and less of a rarefied art, I believe that more people would make stock, and our food would taste better. It's why it is one of the first techniques they teach new students in culinary schools around the country.
While this "recipe" is for lobster stock, please know that you can substitute almost anything for the lobster: shrimp shells, fish bones, turkey wings, veal bones, roasted vegetables to make all manner of flavorful stocks.
How to Purchase Restaurant Quality Lobster Stock
Until now, classic lobster stock was unavailable to home cooks unless they: prepared it themselves, begged a professional chef for some or settled for a commercial brand loaded with m.s.g. and other chemicals
Now Available at Amazon.com
For years we suggested you purchase these products from a favorite gourmet web site but now that Amazon is stocking this product at prices 35% less, we suggest you buy them here:
More Affordable Lobster Stocks Online
Glace deFruits de mer Gold is our favorite commercial roasted chicken stock product but it may be too expensive for everyone. So we have been finding alternatives that are less expensive but still very good quality. These include:
Do You Know The Difference Between Tamari Sauce and Soy Sauce?I admit that I've never really given this much thought, but to my untrained eyes at least, soy sauce and tamari look pretty much alike. So there must be some reason that both are available. So I did some digging, and this is what I found out.
It is no wonder that both sauces look so similar. Soy sauce and tamari are both sauces made by fermenting usually some combination of wheat and soy. Technically they are both soy sauces as they contain soy. But while soy sauce always contains wheat, tamari contains less wheat, if any, which makes it a good alternative for people with a gluten intolerance. Since not all tamari is gluten free, it is best to check the label to be safe.
Where Do They Come From?
Soy sauce originated in China and then spread throughout Asia. Tamari is one specific type of Japanese soy sauce. So if you see a bottle that says something like Tamari Soy Sauce on the label, you'll know that it is Japanese.
How Are They Made?
One interesting thing I discovered is that, while soy sauce is "brewed" or fermented as a specific product, tamari is actually a by product of miso production. Miso ages into a thick paste while the tamari is the liquid that gathers in the vat as miso ages or matures, sort of in the same way that whey runs off cheese as it is pressed. The word tamari is actually loosely translated as "puddle" since it puddles up during miso production!
Tamari is a bit thicker and darker in color than its Chinese counterpart. Flavorwise, it is smoother and less salty than soy sauce. I sometimes find Chinese soy sauce to be a bit harsh while tamari is mellower and lends a more complex flavor to dishes than soy sauce.
When To Use Each
Since tamari is more complex and mellow than regular soy sauce, I think that it is a better option for dipping and/or mixing with wasabi as an accompaniment to sushi. Still, most sushi places that I've been to offer soy sauce on the table, even though sushi is Japanese. I'm really not sure why this is as, since a quick price search shows the two to be comparably priced. Perhaps it is because most Americans are more familiar with Chinese-style soy sauce rather than its Japanese cousin.
Whatever the reason, most sushi restaurants will have tamari as well. You just have to know to ask for it. And as I find myself eaten less gluten too, I will do the same.
But what about cooking?
Which bottle should you pick up to add to your stir fry?
I look at it the same way I look at my olive oil. If I have a very fruity and rich extra virgin olive oil, I am not going to use it as a frying oil since the complexity will just be lost when it is heated. I save my less-flavorful oils (and oils with a higher smoke point) for frying. So, when the sauce is going to be the star of the show, as for a dipping sauce for sushi or a quick and easy sauce for noodles, I'd choose tamari. When you just need to add some salty flavor to a stir fry, reach for the bottle of soy sauce.
So, do you need to own both Japanese and Chinese soy sauce? Unless you are gluten-intolerant and must use gluten free tamari, I leave that choice up to you. At least now you know the difference between the two. And don't forget to ask for tamari the next time you go out for sushi!
A Mother's Day Tribute to My Mom
Today is May 12, 2013 and it is Mother's Day. I lost my mom this year back in March and have been thinking about her today. My mom was from Denmark and although she wasn't the best cook around, she taught me a lot about food and how it can be enjoyed. The Danes love food and drink. I learned this the few times I traveled to Denmark with my mom to visit her mother along with aunts, uncles and cousins.
We would all sit around the table eating and talking while the adults would drink (beer and aquavit, a traditional spirit that tastes like caraway seeds and is very strong) and smoke. I remember there was a lot of smoking going on in those days. I'm sure that has changed for the better.
My mom came to this country at the age of 21 where she met my father and married him. I think her mom, my mor mor, taught her some Danish cooking as a child but she worked hard to improve her cooking skills to feed our family every night. She had a repertoire of recipes she would make most weeks. One night Frikadeller, a mini hamburger made from a blend of pork and veal with the addition of bread crumbs, onions, eggs and milk and fried in butter, another night over-broiled pork chops.
On Fridays it was always some sort of fish because my dad and us kids were Catholic and were not allowed to eat meat. If they were going out, she would fry up a batch of shrimp and french fries in our deep fryer. If we were all there together, it was fried flounder with new potatoes.
Sundays was usually a big afternon meal featuring a roast beef or leg of lamb. Often my Uncle Emmit and Aunt Gert would come over with my cousins for this meal or we would go over to their house. Leftovers were used for Monday and some days Tuesday night's dinner.
In the summer when our garden was pumping out cucumbers faster than we could consume them, my mom would make this incredible cucumber salad called Agurke Salat. For weeks and weeks, every meal at dinner was served with a big bowl of it. I hated it as a kid but have learned to love it as an adult.
I need to start making some of these dishes my mom cooked for us when we were young for my own kids and see if they enjoy Danish cuisine. I know they love the Danish pancakes (sort of like crepes) and Danish Ebleskiver.
I did this cartoon of my mother and The Reluctant Gourmet (me) in the kitchen with my mother cutting up some onions and me asking her to let me help. I can't honestly remember how much she would let me help as a kid. She was usually too busy with my older brother, younger sister and me for cooking lessons but I do remember as adults, she would never let me help her in the kitchen. She always wanted to do it her way with no help and was very stuborn about it.
Happy Mother's DayThere are lots more stories about my mother to tell and recpes to share but for now, I would just like to say to my mom up there watching over me, I'm thinking about you. And to all the mothers everywhere, Happy Mother's Day.
Riccioli Pasta with Wild Mushroom Sauce & Grilled Chicken
Needed a "quick & easy" recipe for dinner last night. My wife pulled out a bag of frozen chicken tenders from the freezer in the morning and marinated them in balsamic dressing before heading out to work. She "mentioned" we should use up the fresh, wild mushrooms in the refrigerator from the Farmer's Market.
What to do?
How about a wild mushroom sauce served over this very cool pasta I found at Wegman's called riccioli and topped with those grilled chicken tenders? Sounded like a good idea to me. Now I just have to come up with a recipe and here's what I devised:
Riccioli Pasta
Riccioli (or should I say "little curls") is a type of fusilli pasta traditionally made with a spindle shaped tool called a ferretto. About 2 inches in length, riccioli has a spring-like look after it is cooked. Hailing from Southern Italy, this versatile spirally pasta holds up quite well with chunky sauces like the mushroom sauce I prepared for this dish.
Cream Sauce
I wanted to make this a cream sauce but didn't have any cream or half and half in the house but I did have some sour cream. I was a little concerned this sauce was going to turn into a stroganoff but it worked out fine.
The recipe also calls for demi glace, a highly reduced beef stock reduction that requires a time consuming process to make at home but is commercially available. Read more about demi glace.
Filets Mignon of Lamb with Sautéed Spinach and Spring VegetablesIn my interview with Chef Alain Braux, we talked about his cookbook How to Lower Your Cholesterol with French Gourmet Food and I asked him to share a recipe from the book. Until I read his book, I found it difficult to believe you could lower your cholesterol by eating French food. Forget cholesterol, I didn't think you could even lose weight.
This recipe calls for lamb filets which you may not find at your local supermarket but I've seen them at Wegmans and some other speciality markets. If you have a local butcher, he/she should be able to get them for you.
Chef Braux tells you how to prepare sautéed spinach and spring vegetables to serve with the lamb - perfect for this time of year.
Pain de Viande Niçois or Meatball Nicois
This recipe comes from Chef Alain Braux's cookbook Healthy French Cuisine and is an example of how to prepare delicious, healthy, French meals for a lot less than might imagine. I interviewed Chef Braux asking him, "Is there a recipe from the book that I can share with my readers that offers an example of how they can eat incredible French food that's not only healthy but costs less than $10 to make?"
His reply to me was, "Actually, if you remember it's $10 a day but yes, I'll give you one that most people will never believe has a reasonable cost. It's even gluten and dairy-free and no one will know the difference. Add to that steamed haricots verts in vinaigrette and voila, a meal for about a couple of dollars per serving."
Interview with Chef & Author Alain Braux
I am very excited to share with you this interview with Chef Alain Braux. Chef Braux grew up in France where he learned to cook in some of the most famous French establishments next to some of the greatest French chefs of our time. He came to America to work in some great New York restaurants and now lives in Austin, Texas where he is working as Executive Chef and Nutritherapist at Peoples Pharmacy and writing books about French Food and Nutrition.
Since I did this interview with Chef Braux, I've learned he has recently published a new cookbook, Paleo French Cuisine: A Paleo Practical Guide with Recipes now available at Amazon. In his new book Chef applies his knowledge of French cuisine and nutrition to the popular Paleo diet which is "based upon eating wholesome, contemporary foods from the food groups that our hunter-gatherer ancestors would have thrived on during the Paleolithic era, or Stone Age." I'm looking forward to getting it and doing a follow up with Alain.
Hi Alain, let me start by thanking you for doing this interview with me. I think my readers are really going to enjoy meeting you and learning about your new ebook Healthy French Cuisine For Less Than $10 A Day as well as your other books including How to Lower your Cholesterol with French Gourmet Food, and Living Gluten and Dairy-Free with French Gourmet Food. Let's start by learning more about you and how you became involved with cooking as well as the healthy side of cuisine.
How far back do you want me to go? I am (almost) an old man by now. Let me go check with my few remaining brain cells… I'm back. I started in the food business as a pastry apprentice at Auer in Nice, France, worked an assortment of kitchen positions over the years all over France, and in Belgium for 3 years.
I was offered a pastry chef position in New York City and accepted it. Every French kid wants to discover America. From then one, I worked my way up the ladder in Houston, TX, Sarasota, FL and Austin, TX. Then, my wife and I opened our own French Bakery and Café in Austin, TX and had it for about 10 years but had to close it in 1997.
Right around that time, I became interested in the effect of food on one's health and thought it would be neat to combine my experience as a French chef and my newfound passion in nutrition. I studied Macrobiotics, then Holistic Nutrition and finally found a job as an Executive Chef and Nutrition Therapist (Nutritherapist) at Peoples Pharmacy in Austin, TX. I specialize in allergen-free food and desserts: gluten-free, dairy-free, and sugar-free. I also offer private consultations to people with assorted food allergies.
Right about 4 years ago, I wanted to share my experience with high cholesterol with the general public and wrote and self-published my first book: How to Lower Your Cholesterol with French Gourmet Food. I know, it sounds like an oxymoron but it's based on the Mediterranean diet.
Since then, I have published Living Gluten and Dairy-Free with French Gourmet Food, Healthy French Cuisine for Less Than $10/Day and the most recent one mentioned above, Paleo French Cuisine.
I know you were classically trained in French cuisine but can you tell us a little bit more about your training - where were you trained, how many years, how old were you….that sort of information?
Wow! How many pages do I have? I love name dropping but unless you are knowledgeable in French cuisine and its chefs, I might be difficult to follow. Then again, there is always Google and Wikipedia, right? I'll just mention the most famous.
Here it goes:
Early History
What was it like to work at some of the finest French restaurants like Le Grand Hotel du Cap near Cannes d'Antibes and l'Hotel Negresco in Nice
I learned a lot but it was intense as it tends to be in high caliber cuisines. Superb quality, long hours and all the excitement that comes with working with famous chefs. This is where I learned my trade and my skills as a pastry chef. I became interested in food much later.
I noticed in your bio you worked in a several pastry shops. Have you spent most of your career as a baker/pastry chef or did you work all the areas of the kitchen?
I started as a pastry apprentice, then pastry assistant and then pastry chef. Meanwhile, I was offered the opportunity to peek and assist in the kitchen once in a while. When I opened my own business, I became more involved in the cooking side of the business.
What did you find most challenging as a young cook learning your trade?
It was not easy in the beginning as I was more of a cerebral geek than manual worker. Wanting to understand the why of everything, I questioned everything. Needless to say, that got me into a lot of trouble at times. But that was how I learned. I have always been a perfectionist and loved challenges so I eventually got down to business and worked very hard to be one of the best in my trade.
Coming to America
When did you come to the United States to start your American culinary career and what brought you over here?
In 1979. I was offered a job as pastry chef at Dumas Pastry Shop in New York, NY. How exciting for a French kid!
Again I read in your bio you eventually moved to Austin Texas after living and working in New York City. In Austin you worked with Judy Willcott at Texas French Bread, started your own bakery and taught Pastry and Baking Arts at the Culinary Academy of Austin. Wow, that's a lot of experiences!
Yes, I guess you could say I get bored easily and needed to constantly learn from different chefs. I settled only when I opened my own business in Austin.
What was it like to go from working in a kitchen to teaching young students the skills they would need to go out and start their own careers?
I love teaching to people eager to learn my trade. At the time, I was old enough to want to pass along my knowledge and experience to the younger generation. As a chef-instructor, I was demanding but they all came out much better for the real and tough world of real kitchen work. Some of my ex-students are executive chefs or owners themselves and some dropped out all together. Too tough for them.
What advise would you given someone interested in going to culinary school to learn how to cook or become a pastry chef?
Honestly, the first thing I tell prospective culinarians is to try to find an on the job apprenticeship with a good chef. In my opinion, that's the best and only way to learn to work in a real kitchen. The advantage is that you get paid (a little but who cares, most likely they're living with their parents) and will not have a tremendous student bill to pay off on a meager salary once you get out of school.
Besides, if you do a good job, you could move up and get paid higher and faster in your apprenticeship position. But there is no secret, you will have to start at the bottom and prove your worth to your chef before he can trust you. It's pretty much the way it is when you come out of culinary school anyway. So why not skip the big loan and get started that way?
After that, with your chef's blessing, I would recommend you go work at other restaurants or hotels to learn all sides of the business before you can even call yourself a chef. This is no Food Network. Real life in the kitchen is no picnic and if you do not have food coursing through your blood, you will not last long… which is OK since you will not have the student loans on your back. You're be free to try something else quickly. Most likely, you will know very early on if you can hack it or not. Your chef will not waste his time with you and will let you know. I had to do the same to a couple of wide eyed folks that believe everything they saw on TV and they actually came back to thank me.
Nutritional Background
Let's talk a bit about your background in nutrition. You were classically trained as a French chef and yes, there is a correlation between diet and health, but you took that to a whole new level. How did you get involved with nutrition?
As I explained earlier, while I owned my own business, I was asked by two of my assistants to create vegetarian dishes. In France, there is no such thing as vegetarian, vegan and all this complicated stuff. There's food and that's it. No partitions, no complications. You eat everything on your plate. I did as they asked and eventually started to wonder about the effect of food on one's health. The good and the bad. That's how it all started and I never stopped since. It is my current passion.
It says in your book that you are a nutritherapist . I have heard of nutritionists but what is a nutritherapist ? Can you explain the difference?
Nutritherapist is a European term – used mostly in England, Scotland and Ireland - describing people like me that use food and food only as a healing medium. I do not work with supplements unless they are from food source. Typically, nutritionists work with supplements and herbs. Some of them work with food but very few. "Let food be thy medicine, and thy medicine be thy food" is an old adage I believe very firmly in.
Healthy French Cuisine for Less Than $10 a Day
Let's talk about your book Healthy French Cuisine for Less Than $10 A Day. I'm sure I'm not the only one who is a little surprised to read that you can prepare and serve delicious French food that is not only good for you but for less than $10 a day. How is this possible?
It came out of a self-imposed challenge (I told you, I like challenges). A few of my private clients complained that it was too expensive to eat healthy food. So I set out to prove them it was possible. You will notice that, in the book, all recipes are costed out per serving and I offer seasonal weekly menus that come out to be less than $10/day at the end of the week.
It's all about how you shop, where you shop, when you shop. I also offer practical tips and tricks and tasty yet reasonably-priced recipes. Don't expect filet mignon on that budget but you will still be able to eat meat, just not as often. I even give you a few tips on how to grow your own garden. You get a complete shopping guide according to season and guidance on what to buy, quality and quantity.
Can you offer a couple of examples of what we'll find in your book showing us how to do that?
Here is one about portion control:
Portion Control: Size IS Everything
Let me address a pet peeve of mine: food portion size. Sorry everybody. I know you have been indoctrinated to believe that bigger is better, but in this case, bigger is only going to do one thing: make YOU bigger. You need to learn to not pile food high on your plate.
Portion control is very important for the proper functioning of your body. When you eat too much, you tax your digestive system and make it work overtime. That's probably why you feel sleepy after lunch or dinner. Your body is taking the energy needed to digest that big plate of food away from other bodily functions. Not to mention that you may have to deal with an upset stomach and acid reflux if you keep abusing your digestive system. So please, be kind to yourself and learn to eat less food per meal.
What is most important to understand is that quality always trumps quantity. What I would like to see you do is eat a smaller amount of better quality food, loaded with fresh vitamins, minerals and fiber, so that your body gets the proper fuel to operate at its peak. If you eat a large amount of bad quality food, not only will you strain your digestive system, you will probably feel hungry again in a couple of hours.
Why? Because you fed your body with empty calories, devoid of real nutrition. Naturally your body will ask for more! You filled it, but you did not feed it. It's like trying to run your car on watered-down gasoline. Eventually your car will start to slow down, have problems and break down. Your body is like your car. If you feed it the right quality of fuel, it will function a lot more smoothly and you will stay healthy.
Isn't your health worth the extra effort?
In your book you talk about "The Cost of Not Eating in Season". This chapter makes a lot of sense to me. Can you give my readers a few highlights so they understand what you mean by the title.
The Real Cost of Food
Being able to buy any food at any time of the year does not mean it does not cost us. For example, there is the cost of shipping that food to your grocery store. Do you really believe that all that supposedly cheap food is really cheap in the long run? Granted, labor and production costs might be lower in other countries, but what about the shipping cost and the added energy cost and the damage caused to our environment? Wouldn't you rather eat a fresh apple picked nearby than an apple picked in New Zealand weeks before it reached you?
Eat Local Food
Eating seasonally allows us to eat a wider variety of foods at their peak of freshness, flavor and goodness. Wherever we live, our bodies are adapted to the local living conditions. So is our food. Eating tropical food–created to keep you cool in hot temperatures--is not appropriate if we live in the Antarctic.
On the other hand, the Inuit people, who lived mainly off local fish and seal blubber–foods considered to be fattening to us–used to lead a healthy life, well adapted to their environment, even though they do not eat vegetables or fruits. Wonderfully strange, isn't it?
When the Western diet of canned and refined foods caught up with them, they started to experience the same illnesses we experience in Western societies. Dr. Weston A. Price proved that traditional local diets were perfectly adapted to their environment no matter what these different tribes or groups ate. It was only when refined food was introduced to their way of life that their overall health started to deteriorate. So, not only should your diet be adapted to the environment you live in, eating the foods that grow in your region, but you should also follow the seasons and be in harmony with your surrounding natural habitat.
A lot of people reading this interview are saying to themselves, "Healthy food that tastes great. How can that be?" What would you say to these people?
It seems to be a standard assumption in America that healthy food should taste dull and boring. Why? Because it used to be the case that doctors (which by the way know nothing about healthy and tasty food) would put you on a diet with no salt, no fat or no carbs. Well, those days are over.
Refined salt can be replaced by sea salt, and herbs, fresh or dried. Bad fat (hydrogenated fat or damaged oils) can be replaced by good fat – yes, good fat and bad quality carbs (refined flours and sugar for example) can be easily replaced by good quality fiber-full carbs.
Given this, I never claim in my book that it is a diet – although if you follow it, you might lose weight – but that is not the intent. The important part for me is to eat good quality and fresh food that tastes great and your body will be so happy, it will shrink by itself. Doesn't that sound like fun? After all, how worthy would life be if you did not enjoy your food? Isn't it one of our basic pleasures in life? Youor I should not obsess about food. Love it, embrace it, and enjoy it with pleasure… but always in moderation.
Is there a recipe from the book that I can share with my readers that offers an example of how they can eat incredible French food that's not only healthy but costs less than $10 to make?
Actually, if you remember it's $10 a day but yes, I'll give you one that most people will never believe has a reasonable cost. It's even gluten and dairy-free and no one will know the difference. Add to that steamed haricots verts in vinaigrette and voila, a meal for about a couple of dollars per serving.
Pain de Viande Niçois or Meatloaf Niçois
How to Lower Your Cholesterol with French Gourmet Food
Can we talk about your previous book, How to Lower your Cholesterol with French Gourmet Food? This book really caught my eye because my cholesterol is a little high and my doctor and I have been treating it with drugs that I would prefer not to be taking. Is it really possible to lower your cholesterol with "French Gourmet Food"?
I guess, if you follow my guidance in the book, it is possible. My challenge was that I wanted to lower my cholesterol without using statin drugs with their deplorable side effects. I knew it could be done but I had to prove it to myself and eventually to the rest of the world. Why not lower your cholesterol while still enjoying your life and food.
Since I come from the South of France, I used the Mediterranean diet as a guide and set out to do it. I dropped my cholesterol by 35 points in one year while eating delectable food. What's not to like? By the way, I have the lab results to prove it if you need them.
By the way, why is Mediterranean food healthy? Because it uses lots of fish, not so much meat (besides lamb and goat once in a while), olives and olive oil instead of butter, goat milk instead of cow's milk, lots of fresh fruits and vegetables and nuts with healthy fats: pine nuts, walnuts, hazelnuts and typically low-carbs (some rice but not much potatoes). All of these ingredients have been proven over and over again to be good for one's health. So enjoy!
Chef, I think many of us have our own idea of what "gourmet" food is, but I would love to know your definition of "gourmet" food.
Unfortunately, a lot of people are still stuck with the antiquated vision of old French cooking loaded with heavy sauce and rich meals overflowing on large portions of overcooked meats. Yuk!
Since the 60s, a "nouvelle vague" (new wave) of young French chefs came out with the concept Nouvelle Cuisine (new cuisine) or Cuisine du Marché (market's cuisine) as well as Cuisine Minceur (slim cuisine). I am talking about Michel Guerard, Roger Verge, Paul Bocuse and Gaston Lenotre, some of which I worked for in my early years.
The concept is quite simple really. Go to the market daily, buy freshly picked food at the peak of their flavor and cook them lightly, respecting their flavorful qualities without overwhelming them with heavy sauce. Instead they created light sauces, vinaigrettes, and flavorful "au jus" sauces.
The same goes for grass-fed or pasture-raised beef, pigs, lamb and fowl. Nothing that impressive nowedays but at the time, it was a revolution. I remember the old guard screaming murder at the "audace" of these young punks. Unfortunately, it took about 20-30 years for this concept to arrive on these shores.
I am just following in their "avant-garde" footsteps. I just hope I do not disrespect their intent. Actually, I would not dare. They might come at night and pull my toes while I'm sleeping. I just added particular attention to the nutritional aspect of these recipes.
How to Lower Your Cholesterol with French Gourmet Food is way more than cookbook with a bunch of recipes. It does have great recipes but it also offers tons of information about cholesterol including what it is and how to control it. Can you tell us a little about why you wrote this book and what we should expect to get from it?
Thank you. I was so excited about the results that I had to share my experience with other folks out there with the same issue. Just giving back to the world.
I see it as my mission to educate American people in the pleasure of food without the guilt. It must be the Puritan in every American that does not allow them to enjoy their food without the automatic guilt that comes with it. In Europe, especially in Latin countries, we LOVE and enjoy food the way it should be. All fun, no guilt. Life is too short to feel bad about the food you eat. "Stop and smell the roast", that what I say.
Besides someone who is interested in lowering their cholesterol by diet, who else can benefit from reading this book?
It's also a good general guide on how to eat healthy. There is a lot of information about the benefit of each food known to lower cholesterol with recipes to confirm that. I help you understand the difference between good and bad fats and good and bad sweeteners. I also teach you healthy cooking methods and offer a meal plan for the whole week.
Is there a recipe from the book you can share with readers that is a good example of French food that is not only healthy but can help in lowering my cholesterol?
Filets Mignons d'Agneau aux Épinards et Légumes Frais or Filets Mignon of Lamb with Sautéed Spinach and Spring Vegetables (I'll post this recipe later in the week)
Besides buying Health French Cuisine for Less Than $10 A Day A Day and How to Lower Your Cholesterol with French Gourmet Food, what advice would you give home cooks to help them understand the importance of making good choices when planning your daily meals.
Thanks so much for this interview and helping me understand the concept behind your new book. I can't wait to put your ideas into practice and make my doctor happy. I look forward to more conversations like this in the future.
You're very welcome. I'm glad to help. It's always a pleasure to speak to someone as enthusiastic about food as you are. Remember, it does not have to be complicated. Use the KISS principle: Keep It Simple Silly! And for food's sake enjoy the process. Bon Appetit y'all!
Chef Alain Braux


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NGE >> Government and Politics >> Military >> Industries >> Lockheed Martin |
Lockheed Martin
Air Force Plant No. 6 The area's largest aircraft manufacturing facility, Air Force Plant No. 6 in Marietta, was constructed in 1942-43 for the Bell Aircraft Corporation (also known as Bell Bomber) of Buffalo, New York. In this mammoth, 4.2 million-square-foot facility, Bell's Georgia division built and delivered to the U.S. War Department some 663 Boeing-designed B-29 long-range bombers. After the war, the military canceled the B-29 contract, and Bell closed its operations in Georgia. For the next five years the government used the huge B-1 assembly building merely to store surplus machine tools. However, the outbreak of the Korean conflict in 1950 created a new need for warplanes. In 1951 the Lockheed Corporation of Burbank, California, formally announced that it would reopen the plant. Unlike Bell, Lockheed stayed permanently in Marietta. By 1969 the workforce reached an all-time peak of 32,945 employees, and Lockheed had become the catalyst in the growth of modern Cobb County and the north Atlanta suburbs. Lockheed and the C-130
The first general manager of the Georgia division, James V. Carmichael, was chosen for his experience in running the old Bell Bomber operation and for his ties to the Atlanta and Cobb County business communities. While Carmichael would remain on the Lockheed board until his death in 1972, he soon turned over the operation to his assistant manager and successor, Daniel J. Haughton, an Alabama native who had risen into the top management of the corporation in Burbank. Haughton ran the Marietta plant from 1952 to 1956 and presided over the development of the C-130 Hercules, a modern transport plane that guaranteed the company's continued presence in Georgia. A remarkably serviceable aircraft, the C-130 is still being built as of 2006, more than fifty years after the air force awarded Lockheed a contract to build the first two prototypes in 1951. The Pentagon wanted a medium-weight transport plane that could carry troops and equipment to the front and then take off again from short, dirt runways, even with the loss of an engine. The C-130 was initially engineered in California, but Dan Haughton lobbied Gross and the Lockheed board to assemble the plane in Marietta. In September 1952 the company agreed. Within a year the corporation moved project engineer Al Brown and his professional staff to Marietta. Thus, the production design work on the aircraft was completed in Georgia. The C-141 and the Desegregation of Lockheed-Georgia With the C-130 contract the Marietta facility was no longer merely a branch assembly plant, building planes designed elsewhere. The South now had its own complete manufacturer. Lockheed's next transport plane, the C-141 Starlifter, was entirely designed and built in Georgia. In 1961 the administration of U.S. president John F. Kennedy announced an initial billion-dollar contract for 132 Starlifters, planes roughly twice the size of the C-130s. In recognition of the plant's growing importance, the corporate executives in Burbank reorganized the Georgia division as the Lockheed-Georgia Company. As the Marietta plant hired more and more engineers, the composition of the labor force changed dramatically. In the 1940s Bell's Georgia branch had twenty-seven hourly workers for every one salaried employee. By the 1960s the ratio at Lockheed-Georgia dropped to 2.7 to 1. The C-141 project was also significant for its role in desegregating one of the South's largest
The C-5, Controversies, and Financial Difficulties
Before Lockheed could recover from this debacle, it experienced another crisis in 1971 that almost drove it into receivership. The corporation had invested a considerable amount of money in its California-built passenger plane, the L-1011 Tri-Star, but the profit margin was always razor thin. Then its engine manufacturer, Rolls-Royce, filed for bankruptcy. Dan Haughton, by now the chairman of the corporate board, flew to England to help save the venerable British company. The English government agreed to take over ownership of Rolls-Royce, but only if Lockheed guaranteed the continued purchase of its engines. To keep the L-1011 program alive, Lockheed needed a sizable loan, which banks were reluctant to provide. Fortunately, Congress agreed that Lockheed was too vital to national interests to go under. In August 1971 U.S. president Richard Nixon signed into law the Emergency Loan Guarantee Act, providing assurance to private bankers that the United States would pay back the loan if Lockheed could not. In the end, everyone benefited. Lockheed received the loan it needed to buy Rolls-Royce engines and stay afloat. The British government assumed ownership of Rolls-Royce, which continued to play a major role in the aircraft industry. Lockheed retired its debts and eventually paid the American government a $31 million fee for insuring the loan. The deal cost taxpayers nothing and actually proved to be a moneymaker for the American people. Recovery and Merger into Lockheed Martin Although Lockheed-Georgia survived these crises, its workforce would never be as large again. From almost 33,000 in 1969, it dropped to 8,400 by the end of 1977. Through these challenging years, the Pentagon's continued purchases of C-130s provided a measure of stability. During the presidency of Robert B. Ormsby (1975-84) the company also received two important contracts for upgrades of its other transport planes. In 1978 the air force asked the Marietta plant to "stretch" the entire fleet of C-141s by some twenty-three feet and to add an aerial refueling system. Four years later Lockheed-Georgia won a contract to build fifty slightly larger, more powerful C-5Bs. By 1989, when the last of these Galaxies was delivered to the air force, the company was clearly back on its feet. The end of the cold war presented Lockheed with a new set of challenges. In the early 1990s U.S.
Shortly afterward, Tellep initiated negotiations with Martin Marietta, another venerable company that traced its roots back to aviation pioneer Glenn Martin. By the 1990s Lockheed, America's second-largest defense contractor, and Martin Marietta, the nation's third-largest, were similar in size. Unlike Lockheed, however, Martin Marietta had abandoned aircraft manufacturing, choosing instead to focus on aerospace engineering and missile technology. In March 1995 stockholders of the two companies approved a $10 billion merger, creating the Lockheed Martin Corporation, with headquarters in Bethesda, Maryland. The Georgia operation was renamed Lockheed Martin Aeronautical Systems Company (LMASC). In 2000 Lee E. Rhyant, a Georgia native and the first African American to head the Marietta plant, became the general manager of LMASC. In the early twenty-first century the facility was able to stay in business through Pentagon contracts for C-130Js and F-22 fighter planes. It also had a contract to modernize all 111 of the air force's C-5 fleet. In 2005 the workforce stood at 7,800, and on May 16, 2006, the company held a ceremony in Marietta to display the first of the C-5M Super Galaxies. Under the leadership of retired Lockheed president Bob Ormsby, local leaders established in 2003 the Aviation Museum and Discovery Center at Marietta, which is scheduled to open in 2010. Suggested Reading Walter J. Boyne, Beyond the Horizons: The Lockheed Story (New York: Thomas Dunne Books, 1998). Richard S. Combes, "Aircraft Manufacturing in Georgia: A Case Study of Federal Industrial Investment," in The Second Wave: Southern Industrialization from the 1940s to the 1970s, ed. Philip Scranton (Athens: University of Georgia Press, 2001). Joseph Earl Dabney, Herk: Hero of the Skies, 3d ed. (Fairview, N.C.: Bright Mountain Books, 2003). Jeffrey L. Holland, Under One Roof: The Story of Air Force Plant 6 (Wright Patterson Air Force Base, Ohio: Aeronautical Systems Center, Acquisition Environmental, Safety, & Health Division, 2006). Thomas Allan Scott, Cobb County, Georgia, and the Origins of the Suburban South: A Twentieth-Century History (Marietta, Ga.: Cobb Landmarks and Historical Society, 2003). Thomas A. Scott, Kennesaw State University Updated 3/20/2009 |
Home | What's New | Index | Quick Facts | About NGE | Help | Contact A project of the Georgia Humanities Council, in partnership with the University of Georgia Press, the University System of Georgia/GALILEO, and the Office of the Governor.


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6. | Blend | ||
To describe just anything good
Something sound that has just happened or that's just top |
1. | Blend | ||
To leave an area.
To run away. This use of the word is common round my zones (area) in Leeds, England. |
2. | Blend | ||
1. To try and tag along where you are not wanted 2. To try and get in on an in-joke which doesn't involve you 1. All the girls sat on the table, then Alan came and sat with them. What a blend!
2. Alan laughed when we mentioned this time at the pub when he wasn't there. Blend! |
3. | blend | ||
A posh word for bellend, safe for use at work or other related places. An abbreviation off bellend; b'lend What did you do that for Bizbo !? You're such a blend
4. | blend | ||
Most common in Leeds youth dialect.
1)Verb- To improvise in order to solve a difficulty, or divert suspicion away from oneself. Usually achieved by hiding, acting or concealing something. 2) An act of blending. 1) A man came out of his house, so I had to blend it behind a bush
2)She asked where i was going. I told her i was going home and she believed it. What a blend! |
5. | blend | ||
abbreviation of bell-end conjured up by rawsy as a replacement for the out-dated and over-used rockend rawsy: "Dave, you're just a blend"
7. | blend | ||
a word that can mean literally any verb 1. im going to blend this cigarrette
2. I'd blend your mum any day 3. does it blend? 4. She got blended last night |


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This article was originally distributed via PRWeb. PRWeb, WorldNow and this Site make no warranties or representations in connection therewith.
SOURCE: Natural Herbalz
Leading herbal supplement company Thyromine launches new health supplement to ensure thyroid health in men and women. Thyromine.com offers this formula for a natural boost in energy levels and weight management.
Houston, Texas (PRWEB) January 26, 2013
Thyromine health supplement is developed after extensive research studies on thyroid gland. This new formula is introduced by a leading herbal supplement company Thyromine to help people with fighting weight gain. Basically Thyromine works to improve the functioning of the thyroid glands and helps in healthy metabolism, weight loss and increase energy levels. This all natural formula uses Adernal powder, ginger, Nori, Piper Longum and other organic substances that provide an excellent support for thyroid health. Thyromine.com is offering a great health opportunity to the people that struggle with weight gain caused by thyroid disorders.
Visit Official Thyromine Website
Recent research studies have found that an underactive thyroid can make people overweight even if they don't eat much. It can make metabolism slow to a crawl. According to a survey, there are millions of people who have an underactive thyroid. Many people that feel sick and tired all the time have an underactive thyroid. Media reports reveal that through new researches, scientists have found that even a thyroid functioning at the lower end of the normal range is associated with weight gain. In this way, thyroid disorders can lead a person to laziness, fatigue and lower energy levels.
This new formula introduced by Thyromine consists on pill form that helps to improve hormone secretion. These hormones are important to regulate the needs of the body. With Thyromine health supplement, consumers can experience a properly functioning thyroid gland that supports healthy metabolism and weight loss, increases energy levels and fight weight gain. This will help them to feel better and more energized.
The best thing about Thyromine health supplement is that it is offered with complete 90 day guarantee with every purchase. This time period will help consumers achieve best possible results. One of the incentives it offers to its customers that it will give free access to weight management club. This result based online fitness program will provide information on thyroid health and other weight management secrets without any cost. This offer is designed for consumers get better chances for success.
Visit http://www.naturalherbalz.net/generalhealth/thyromine-thyroid-health.html to read more reviews on Thyromine
For the original version on PRWeb visit: http://www.prweb.com/releases/prwebthyromine/thyroidreviews/prweb10356986.htm


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Not sure if anyone posted this story about Dino Costa, host on the Mad Dog channel, who's now back on the air. Interesting to see if this will have any effect on folks using the Sirius airwaves to shamelessly promote their horrible talent show.
"Last night Thursday, Jan. 31, about a half-hour before hes to go on the air (his show is from 7 to 11 p.m. ET), he gets a call from Steve Torre (those of you in the Jersey-New York area will remember Torre from his days anchoring sports on 1010-WINS), the programming director of MDR, who says Dinos being suspended, forthwith and indefinitely, because he accepted some money from a fan in Las Vegas to go to his Super Bowl party and because he ran a contest.
Plain and simple.
In addition to the fee, Dino gets airfare, hotel and car service paid for.
This is hardly atypical of anyone paid to appear at an engagement.
And its hardly the first time a sports-talk radio host has been paid for an appearance. Certainly not the last. But for some reason, the suits at Sirius-XM including Torre (and likely Russo, too), equate this, somehow, to Payola, a troubling radio term.
Lets make this clear from the outset this is not even close to Payola.
For it to be Payola, Dino would have had to have accepted the $3,500 personally, only to go on the air to promote a business or entity without permission from the higher-ups."
Dino Costa also had a post on his blog about this, in which he mentions the Stern show and Ferrall's promotion of his gambling site.


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One year on from its inauguration, CO2 Technology Centre Mongstad (TCM) has announced achievements that are crucial to de-risking Carbon Capture...read more
A project to develop a method for determining the ownership of CO2 captured from fossil-fuel plants will see scientists from the Scottish...read more
The CO2 Capture Project (CCP), a partnership of major energy companies cooperating on technologies that advance the industrial-scale...read more
Total's pilot facility for CO2 capture and storage (CCS) at Lacq in southwest France has been operational since January 2010 and is continuously...read more
The Council of Ministers of Poland adopted on 30 April a draft law amending the Geological and Mining Law which regulates issues related to...read more
Authors: Ivan Pearson, Keith Whiriskey. Format: Report, 23 pages, 1,94 MB, PDF file Publishing...read more
Authors: Ashenafi D. Erena, George-Radu Filip, Erlend Fjøsna, Jonas Helseth, Eivind Hoff, Carolina Perez-Garcia, Florina-Petruta Filip,...read more
Authors: Tristan Azbej, Virginia Corless, Jonas Helseth, Gyorgy Falus, Erlend Fjøsna, Jan Havlik, Eivind Hoff, Gøril...read more
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Sustainable biomass production
combined with CCS could
become a tool to fight
global warming.
The most frequently asked
questions about CCS are
related to the safety of
storing CO2


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Blue Book® Suggested Retail Value Fuel Economy (city/hwy) Quick Facts
There are no 2002 Infiniti QX4 reviews. However, the following might be helpful: User ReviewsThe community thinks...
Luxurious SUV
by Chuck on 04/23/2008.
Trim: 2002 Infiniti QX4 4WD, Owned less than 1 year.
Excellent handling and very responsive engine. Very quiet and luxurious. Bought a 2002 in 2008 because I was so impressed with the drive quality. Bose sound and 6 disc CD player awesome. Styling is very appealing. One of Consumer Reports "best of the best," so I expect to get at least another 100k out of this vehicle before I sell it. Surprisingly spacious cargo capacity.
If you're over 6' this isn't the vehicle for you. Gas mileage is what you'd expect for a fairly heavy SUV, but if you're looking for great gas mileage I suppose you'd be looking for a different type of vehicle.
Overall review:
If you get a chance to snag a used QX4 2002 or later for the right price, take it and run!
Review ID: #527014
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... and, I don't know which one she is. I got her at a Barbie Convention for 10 bucks. She's not articulated, but she's very pretty!
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Participate in this Event or find another event
Helms Field
1120 N. 8th St., Rochelle Map it
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17 teams and 94 participants have raised $5,423
Total above may not reflect all donations
The journey to end cancer starts with a single step. The American Cancer Society invites you to take that step with us by joining the global Relay For Life movement. When you walk to end cancer at a Relay event, it's your opportunity to not only honor cancer survivors and remember loved ones lost, but also to raise awareness about what we can do to stay well from cancer and raise money to help fuel the world's largest walk to end cancer
Congratulations to the following teams:
First Place - The Holy Walkamolies - $50 Donation
Second Place - Pillar of Hope - $25
In honor of the American Cancer Society's 100th Birthday, $100 in donations will be available to Teams with the most newly registered participants by May 22nd! Please see the Official Rules & Eligibility Information.***Correction - Participant totals taken May 8 at 7:00 am
Check The Meeting Updates Below and See The Latest Event Newsletter!
2013 Year Round Calendar
Event: June 22, 2013
Helm's Field Rochelle, IL
All meetings held at First National Bank (Rochelle, IL) in the VIA Room. *** Enter using the door to the right of NY Bagel & Coffee
Relay Rally Meeting: Thursday, May 9 from 6:00 pm - 7:00 pm
The Relay Rally is a Fun & Informational Meeting For All Relayers – Team Captains, Team Members, Participants, Survivors, Volunteers, AND Individuals interested in getting involved with the Relay For Life of Rochelle
T-Shirt Pick Up: Thursday, June 6 from 6:00 pm - 7:00 pm
Wrap Up Meeting:
Dedicate Luminaria bags in honor or in memory of a loved one lost to cancer >> |
Find out what to expect at your local Relay For Life event >> |
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Objednajte si on-line alebo zatelefonujte na číslo:
02686 22089 pri bežných tarifoch24 hodín denne, 7 dní v tyždni
Posúdené hosťami spoločnosti Hotels.com dňa okt 28, 2012
Tento hosť neuviedol komentár.
"Great B&B with some small not important flaws"Posúdené hosťami spoločnosti Hotels.com dňa sep 28, 2012
We had a great time. Breakfast is amazing. Location of the B&B is a little inconvenient if you need to be close to the city center, but the upside is that it is a very quiet and good neighbourhood. The wifi is weak, but that's the same in the entire Ireland. Proprietors were very kind and helpful. Fully recommended.
V závislosti od podmienok hotela sa na ďalšiu osobu môžu vzťahovať dodatočné poplatky.
Pri registrácii sa vyžaduje občiansky preukaz alebo pas s fotografiou a kreditná karta alebo peňažná záloha za účelom úhrady dodatočných výdavkov.
Splnenie špeciálnych požiadaviek závisí na dostupnosti služieb po registrácii a môžu sa naň vzťahovať dodatočné poplatky. Splnenie špeciálnych požiadaviek nemožno zaručiť.
Tento hotel neponúka funkcie dostupnosti. Ak máte záujem o objednanie izby s týmito vlastnosťami, vyberte iný hotel.
Lanyon s Restaurant – Táto reštaurácia (reštaurácia) ponúka len raňajky.
K dispozícii je 24-hodinový izbový servis.
Nižšie uvedené rekreačné aktivity sú k dispozícii priamo v ubytovacom zariadení alebo v jeho blízkosti (na tieto aktivity sa môžu vzťahovať poplatky).
Nasledujúce poplatky a zálohy účtuje ubytovacie zariadenie v čase poskytnutia služby, registrácie alebo odhlásenia.
Vyššie uvedený zoznam nemusí byť úplný. Poplatky a zálohy nemusia zahŕňať daň a môžu sa zmeniť.
Parking is located within a 2-minute walk of the hotel. Guests must contact the hotel in advance for parking access codes and location information.
Guests can contact the property using the number on the reservation confirmation received after booking.
V závislosti od podmienok hotela sa na ďalšiu osobu môžu vzťahovať dodatočné poplatky.
Pri registrácii sa vyžaduje občiansky preukaz alebo pas s fotografiou a kreditná karta alebo peňažná záloha za účelom úhrady dodatočných výdavkov.
Splnenie špeciálnych požiadaviek závisí na dostupnosti služieb po registrácii a môžu sa naň vzťahovať dodatočné poplatky. Splnenie špeciálnych požiadaviek nemožno zaručiť.
Tento hosť neuviedol komentár.Autentické hodnotenie hosťa Hotels.com
"Not worth the price"
Nice hotel in good location for walking the city but they charged for everything including wifi and breakfast ( it was the only hotel we stayed in, in Ireland that charged for breakfast). There is no easy way to the airport either. The closet airport shuttle bus pickup was a 15 min walk, with luggage it wasn't ideal. The staff at the front desk were […] pleasant but gave inaccurate information for multiple things. Overall not worth the $$. Ďalšie informácieAutentické hodnotenie hosťa Hotels.com
"great location"
enjoyed it very much. Had tapas menu -lovely. Slept well in a pleasant, comfortable room. Thank you.Autentické hodnotenie hosťa Hotels.com
Tento hosť neuviedol komentár.Autentické hodnotenie hosťa Hotels.com
Tento hosť neuviedol komentár.Autentické hodnotenie hosťa Hotels.com
Mix up with rooms, poorly handled by receptionist but sorted out once manager took over.Autentické hodnotenie hosťa Hotels.com
Tento hosť neuviedol komentár.Autentické hodnotenie hosťa Hotels.com
"good value for money"
hotel a bit old but def comfy, very center .. was a nice stayAutentické hodnotenie hosťa Hotels.com
Tento hosť neuviedol komentár.Autentické hodnotenie hosťa Hotels.com
Tento hosť neuviedol komentár.Autentické hodnotenie hosťa Hotels.com
"Good hotel"
It was a good hotel and good service, no problems at all.Autentické hodnotenie hosťa Hotels.com
"Old world charm and comfort"
Staff was friendly and efficient. Location was excellent - two blocks to Grafton street, far enough away from hustle for a good night's sleep. Room is spacious and fairly well appointed. Be mindful European standard is as you would find in major US metro city - room was larger than expected. Does not have mini bar or fridge - this is Europe. Wifi not […] great - but cafe across street (Cafe Tri Via) has good wifi and good coffee! Old world charm and comfort at a great price. Would stay there again. Ďalšie informácieAutentické hodnotenie hosťa Hotels.com
"Most helpful staff"
Best thing I can say is that I'd stay again & recommend it to others.Worst thing is that it has no views & is a bit dark.Autentické hodnotenie hosťa Hotels.com
The Davenport is a fine old hotel one block form Merrion Square and the back gate of Trinity, a better location would be hard to find! We spent 4 nights and were generally pleased until our last evening when the plumbing in that bathroom made terrible banging and sucking sounds. When we arrived back after midnight the room stunk of sewer gases, but […] being late, we did not want to change rooms so we remained. At 7:30 the next morning we were awakened to the banging and horrific smell, a very unpleasant way to start the day! Ďalšie informácieAutentické hodnotenie hosťa Hotels.com
"Great place"
The staff was great, and the hotel was nice. I will stay there again without a doubt.Autentické hodnotenie hosťa Hotels.com
"nice and comfortable"
the stuff was helpfull but there was little knowledge to tell us about the city. The hotel is expensive with nothing really to do in it.Autentické hodnotenie hosťa Hotels.com
Tento hosť neuviedol komentár.Autentické hodnotenie hosťa Hotels.com
"Great Location, Friendly!"
Perfect location, very friendly/helpful staff. Rooms nice, decent size and clean. Best thing: helpful, friendly staff. If wifi had been free, it would have been perfect!Autentické hodnotenie hosťa Hotels.com
Excellent location, lovely breakfast, very accommodating.Autentické hodnotenie hosťa Hotels.com
"Good for south of city and close to centre"
Clean, well-maintained rooms. Very friendly staff. Spacious rooms. I had a 2 year old with me and he slept well in his cot (the only problem for him was a lack of mini bar, and so no refrigeration for his milk at night). He loved his rice crispies for breakfastAutentické hodnotenie hosťa Hotels.com
"Good location"
This was my second stay here, but room so old and worn looking. . Location great. Reception staff very friendly.Wifi should be free.Autentické hodnotenie hosťa Hotels.com
"Great hotel in Dublin city centre"
This is a great hotel very close to Dublin city centre and on the doorsteps of Trinity College. Only improvements that I could make is to have some news papers available to people staying there- none were visible. Great self service breakfastAutentické hodnotenie hosťa Hotels.com
"Handy location"
I expected a bit more of a junior suite the basics were there and you could swing a cat I you wished but it lacked the finishing touches!Autentické hodnotenie od zákazníka spoločnosti Expedia
"Weekend stay"
Stopped at the Davenport hotel for a long weekend, it was in a good position for shops bars etc but the room was very disappointing very small a window that was overlooking the entrance roof. TV wasn't very good & the room needs updating. suggest that you get breakfast down the road at Kilkennys department store in Nassau St its only a few minutes walk […] away. Ďalšie informácieAutentické hodnotenie hosťa Hotels.com
"Excellent Overview of Dublin"
The Davenport Hotel in Dublin exceeded our expectations: it was very well-located at Merrion Square, a 10 or 15 minute walk to virtually everything; the building itself was spectacular (it was a former church); front desk service was exceedingly helpful and accommodating; the room was enormous by European standards and very well cleaned; the bathroom […] was updated, with modern amenities. This four star hotel served as a perfect base for a six njight trip to Dublin. Well-recomended! Ďalšie informácieAutentické hodnotenie hosťa Hotels.com
"The Irish Rovers"
We stayed at the Davenport Hotel for a weekend break and were delighted with the overall quality of our experience, when compared with other hotels in cities all over the world. in particular, we were impressed by the staff who couldn't have done more for us.Autentické hodnotenie od zákazníka spoločnosti Expedia
"2 Night Stay"
The hotel is beautiful inside and out - the rooms are great except for the heat system. Was a struggle to figure out how to manage the temperature and overnight was way too hot. Staff is great, eager to help and able to provide great directions and recommendations. The location is a bit frustrating; about a 30min walk from the train station with luggage. […] Not very easy to find without directions. Would stay closer to the shopping district/train station area next time but overall perfect experience for the price paid! Ďalšie informácieAutentické hodnotenie hosťa Hotels.com
"quiet street but close to all shops / restaurants"
Hotel good position in relatively quiet street, near to all night life. Had a good few days - went to an Irish show music and dancers at a country pub, Guiness store good but don't walk from here take taxi. Shops bit disappointing, a lot of the usual UK ones also here but a few different ones.Autentické hodnotenie hosťa Hotels.com
"Close to everything"
Good service,good price and within walking distance to many attractions!Autentické hodnotenie hosťa Hotels.com
"Short break in Dublin"
Spacious room, comfortable beds, excellent central location for visiting Dublin, good breakfast - overall a very pleasant short break. Would happily choose this hotel again.Autentické hodnotenie od zákazníka spoločnosti Expedia
"Average hotel"
The location of the hotel was good, but still had to walk a ways to get to certain areas. It is a beautiful hotel. One complaint of the hotel is that it didn't offer free wifii with your stay (which I found pricey). Had to pay for your own parking even though the hotel chain owned the parking garage and they had no washcloths for you to bath with.Autentické hodnotenie od zákazníka spoločnosti Expedia
Tento hosť neuviedol komentár.Autentické hodnotenie hosťa Hotels.com
"Good hotel"
The hotel staff was absolutely excellent...polite, helpful, and more than willing to offer recommendations, etc... the room was spartan but functional and the king bed was firm and comfortable (vs lumpy and indented) so it seemed to be a new bed. Glad for that as it allowed for a good night rest and a fine day of site seeing...and there are a large […] number of things to do in the area. Ďalšie informácieAutentické hodnotenie od zákazníka spoločnosti Expedia
"Well Worth the Money"
OK, it's not the Merrion, but for the price they charge, the are conveniently located in the City Center, near everything, with a perfectly fine restaurant and bar. For business or pleasure I would recommmend the Davenport for anyone who is budget conscious, not spending a lot of time in their room and wanting a decent place to stay!!!Autentické hodnotenie hosťa Hotels.com
Tento hosť neuviedol komentár.Autentické hodnotenie hosťa Hotels.com
"Very central"
The hotel was ideally located for my purpose. Staff were courteous. Rooms were of a high quality.Autentické hodnotenie hosťa Hotels.com
"Hotel in good location"
The location of the hotel was great for us, 10 minutes walk to Grafton Street & Temple Bar. So pleased we didnt stay in Temple Bar area.....dirty & not safe. The staff were very friendly & helpful. The hotel has character although a little dated & could be refurbed. Junior suite was two single beds pushed together & a very small tv!Autentické hodnotenie od zákazníka spoločnosti Expedia
"Excellent Location"
Excellent Location, great service. I used the hotel for a week while doing exams in city centre. Would recommend to anyone considering staying in the general D1(city centre North)/D2(city centre South) area. Safe location, close to restaurants, bars, shops and Trinity College/DIT. Room was on the top floor with some nice views of the city, it also meant […] it was quiet and made the task of studying easier. Ďalšie informácieAutentické hodnotenie hosťa Hotels.com
"I loved Dublin!"
Great location just a 5 minute walk from all the action. Nice and cozy hotel.Autentické hodnotenie od zákazníka spoločnosti Expedia
"Could be Grand!"
Grand old hotel could be so much better. It's a lot of little details that could use attention. The first room we were in had a broken hair dryer and a very noisy pub across the street. The second room was fine, but again the end of the blow dryer kept falling off the hose and the room safe didn't work. The rooms also don't have mini-bars: not a big […] deal but disappointing. The whole hotel, although very clean, could use some sprucing up to make it a really grand hotel worthy of 4 stars. The staff is 5 star. If the previous details I mentioned were changed, I would give this a 5 star. The location is perfect and every one was so attentive and pleasant. I would definitely go back there the next time I'm in Dublin. Ďalšie informácieAutentické hodnotenie od zákazníka spoločnosti Expedia
"right in the centre"
It has been very convenient, very comfortable and very close to anything in the city centre. Room very spacious, very clean, bar and restaurant services good and good price too. the only thing I was a bit disapointed about is that we were placed in the first floor right in front of the entrance of a local pub and we were travelling with a 2 year old […] and the beggining of our early night was a bit noisy. The staff helpfull and nice.I would have thought for the price we would get breakfast and free wifi too though and that is another handycap but still... overall I will definitely repeat next time if possible. Ďalšie informácieAutentické hodnotenie hosťa Hotels.com
"Lovely Hotel"
Nice staff, great location. Our room was large, comfortable and very quiet. I would definitely stay again!Autentické hodnotenie hosťa Hotels.com
"Dublin locality"
Very goodAutentické hodnotenie hosťa Hotels.com
"Great hotel"
Great hotel great location only 10 min walk from the city centre. Rooms were big with large comfy bed. Bathroom was a bit dated. Overall had a lovely stay the staff were very pleasant and helpful.Autentické hodnotenie hosťa Hotels.com
"Very convenient for what I wanted to do"
Very pleased. Good staff and facilitiesAutentické hodnotenie hosťa Hotels.com
Davenport is a nice location close to museum and Trinity. 10 minute walk to the Temple Bar area as well. My room was the Jr Suite - very large and updated, comfy bed, and clean.Autentické hodnotenie hosťa Hotels.com
Tento hosť neuviedol komentár.Autentické hodnotenie hosťa Hotels.com
"Comfortable Hotel in a good location"
There was some 'old world' charm with nice wood doors and other warm features. Easy walking to pubs and shopping. Nice staff. I would stay there again. There was a pub directly across from our window and it was noisy late into the night, however, earplugs took care of that problem.Autentické hodnotenie od zákazníka spoločnosti Expedia
"Good Location, Good Price & Clean"
This a good hotel to stay at. It is reasonably located, only a few blocks from the Book of Kells and Grafton Street. I spent my trip sightseeing Dublin and Ireland so my time in the hotel was limited, but the room was clean (yes, everyday), the hotel itself was clean and the staff were friendly. I don't want to rave too much because, honestly I only […] spent a few hours a night in my room - after all - it is Dublin - get out! Ďalšie informácieAutentické hodnotenie od zákazníka spoločnosti Expedia
"Disappointing and over-priced."
Ok hotel, but was very overpriced. I had reserved a junior suite but did not see the difference from a more basic room. My room was clean and serviceable but nothing outstanding. I am not really a picky traveler, as I spend very little time in the hotels other than for showering and sleeping. But this was quite a disappointment overall. Furniture is […] outdated and worn. I sent an email to the hotel 2 weeks before my stay with a couple of questions and never received a response. I recieved terrible service at the restaurant and the pub. Again, I'm not demanding but at the end of a long day it gets annoying waiting 45 min. for a check I requested several times when there were only 3 other tables occupied. The hotel also charges for wi-fi and for tv channels outside of the 4 free channels provided. Also was charged for calls made with a calling card, something like $.38 a minute on top of calling card fees.The so-called cashmere blanket is just a scarf across the end of the bed, so I was always cold during the night as the thermostat did not seem to function at all. I had to use my wool coat over the sheets to warm up at night. The coffee maker was really just a carafe to heat water and I was given a supply of instant coffee packets, but they were always decaf so I had to go out and spend 3 euro every morning in cafes just to get a cup of coffee. I would not recommend this hotel for the prices charged, you can find much nicer accomodations in same area for a lot less. Ďalšie informácieAutentické hodnotenie od zákazníka spoločnosti Expedia
Posudky a hodnotenia uvedené na tejto lokalite predstavujú subjektívne stanoviská zákazníkov a dodávateľov a nevyjadrujú ani neodzrkadľujú stanovisko spoločnosti Hotels.com. Spoločnosť Hotels.com ani žiadne ďalšie spoločnosti, ktoré sa podieľajú na zverejnení obsahu posudkov, nenesú zodpovednosť za žiadne škody žiadneho druhu vyplývajúce z uvedených posudkov.


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This blog is strting to migrate over to Wordpress and can be found on blog.istern.dk,
The migration is a working process and i hope it will finished in a couple of days. This blog
will stay open for some time but no new post will posted here.
Looking forward to see all my subscribers on my new blog.
Archived as Personal| Leave comment
I currently working on HUGE MVC project for a customer through Pentia. They are rebuilding their entire website from .Net webforms to MVC 3 with Razer.
So one of the first task was to build som simpel functionality tha could resolve their url delivered from the underlying CMS.Instead of register specific routes for the different pagetypes in the CMS
I came up with this solution shown in this blogpost.
To begin with I registered a new "CMS route in global.asax". All URL shoul hit this route, ofcourse you could make other routes before this.
//RouteMap for CMS content routes.MapRoute("CMSRoute", "{*url*}").RouteHandler = new CmsRouteHandler();
Now to the simple CmsRouteHandler implementation it simply calls the CmsHttpHandler a relying on the handler to find a correct controller to desplaying the current request.
public class CmsRouteHandler : IRouteHandler { public IHttpHandler GetHttpHandler(RequestContext requestContext) { return new CmsHttpHandler(requestContext); } }
Now the CMSHttpHandle which for this blogpost is simplyfied to always returning the frontpage. This should offcourse by matching the url to a page i DB and displaying the and resolve it to the correct controller public class CmsHttpHandler : IHttpHandler { private RequestContext RequestContext { get; set; } private IControllerFactory ControllerFactory { get; set; } private IController Controller { get; set; } public CmsHttpHandler(RequestContext requestContext) { RequestContext = requestContext; } public void ProcessRequest(HttpContext context) { HttpContext = context; InstantiateControllerFactory(); InstantiateController(); SetupRequestContext(); Controller.Execute(RequestContext); } private HttpContext HttpContext { get; set; } private void InstantiateControllerFactory() { ControllerFactory = ControllerBuilder.Current.GetControllerFactory(); } private void InstantiateController() { Controller = ControllerFactory.CreateController(RequestContext, Pagetype); } private void SetupRequestContext() { RequestContext.RouteData.Values.Add("controller", Pagetype); //Always render Index action, all pagetype controllers must implement Index action RequestContext.RouteData.Values.Add("action", "Index"); AppendQueryStrings(); } private void AppendQueryStrings() { foreach (string name in HttpContext.Request.QueryString) RequestContext.RouteData.Values.Add(name, HttpContext.Request.QueryString[name]); } private static string ResolvePagetypeFromUrl() { //Should return apgetype from db/URL return Pagetype } private string _pageType; private string Pagetype { get { //Resolve pagetype from DB fx //For now we will just return the frontpage /return string should match controller name return "frontpage"; } } public bool IsReusable { get { throw new NotImplementedException(); } } }
Hope you find it usefull..
Archived as c#,MVC| Leave comment
For this post I will look into a simple technique for building easy to extend or reuse features in Sitecore solutions. This simple architectural concept will, for the rest of this blog post, be refereed to as an Interface template. This idea comes from my work in Pentia, where we build website that should be easy to maintain and reuse or extend implemented features. Some of you, that where at Dreamcore 2010, might have been so lucky, that they saw my brilliant colleague Thomas Eldblom in cooperation with Dan Algrove from Hedgehog development, in a session on how to build maintainable Sitecore solutions. You can read more great thoughts from Thomas at his blog Molten Core. Some of the key points from this session and my daily work with Thomas is the base for the blog post, and I will not take any credit for being the inventor for the interface template concept. I've just used it a lot recently to make it easier for new templates/pagetypes to reuse implemented code features, and thought I would make for a good post.
We all know that code degrades as time goes by, and that the more "quick fixes - Hey it works don't change it" where used during implementation the faster the code degrades, and oh yes even the best code will degrade over time, but maybe not on a quite as steep slope.
We have all tried to write simple parts of a website, but even the simple parts may lead to complicated code. Let's take an simple example as a Menu or Breadcrumb path. Most websites have some sorts of navigation and likewise have breadcrumbs. So to start with the Customer have a simple website where the breadcrumb starts at the current item and works it's way up the content tree to the root of the site i.e. at the front page. It would be an fairly easy task to implement code that can build this sort of breadcrumb path. This could be done either in an simple xslt or maybe by implementing some sort of breadcrumb provider in c# class.We will traverse every ancestor until the following condition is meet. This could for example be done using a Sitecore query a look something like this. Note only pseudo code will be used in this post.
ancestor-or-self::item[@tid = 'frontpage']
This will work great and is a simple and acceptable solution. So what is the problem ? After an year your customer returns with an wish that they want functionality restart the navigation "breadcrumb" for some node in content tree, this could be anywhere. So the root item ie the first link in the breadcrumbs path is no longer the front page but could potentially be any node. The question now is, how do you determine where the root of the breadcrumbs path is? You can no longer settle for a simple test against the "frontpage"-template or could we ? A simple way would either be to make an new front page at the given point in the content tree, but it seems stupid that the customer will have to use a front page for this task and might be confusing as well. So okay no problem we will just make an new template, or choose a page type and add the template to the query condition and it might look something like this.
ancestor-or-self;;item[@tid = 'frontpage' or @tid = 'subfrontpage']
Great it works and was pretty simple too, but now we started on the slippery slope.The key point to notice here is that for this to work we had to make changes to the code. What will happen the next time the customer returns with a wish to reset the navigation for the all ready existing document template or any template for that matter. And even more the document template should have a check box that enables the reset features. No problem we simply add the check box to the document template and extend the select query.
ancestor-or-self::item[@tid = 'frontpage' or @tid = 'subfrontpage' or (@tid = 'document' and resetmenuField = '1' )]
Wow it worked but now the query is becoming quite complex and keep in mind this is an simple example. And soon the customer will be back with a note that the shoppingItemTemplate needs to reset the breadcrumbs as well and with the same condition as the document template. As the years go bye the query is becoming more and more unreadable.
But how can we avoid this slippery slope ? We could build a new template and let it inherit from the "frontpage"-template, new template will then have the same fields as the front page. This might lead to a more confused customer because a simple document template will have the same field as front page without using them.
So now we will have a look at an interface template. This could be a simple template with or without fields. The sole purpose of the this interface template, is to define "some functionality" for another templates that inherits from it. Lets revisit our example with the breadcrumbs. First we define this template without any fields lets call it _isMenuRoot. And let the frontpage template inherit from this. Now we can write the first query as this.
ancestor-or-self::item[ is derived from template _isMenuRoot]
The query will return the front page as the menu root just as we wanted. Perfect now the beauty of the simple template comes into play. Now the customer wants a simple sub front page that can reset the breadcrumbs. This should be a fairly easy task. Build your normal sub front page a let it inherit from the _isMenuRoot template now look at the query
Wow it's the same and we didn't have to change anything in the code, great! Now let's extend the template so it has a simple checkbox field that allows back end users to enable/disable the reset functionality. This is done simply by extending the _isMenuRoot Template with an checkbox field. Of course this demands for a simple change to the code, so we change the query accordingly so it reads.
item[ is derived from template _menuRoot and reset menu = 1]
Of course this will force back end users to actively enable/disable this feature for existing items. But this can be done fairly easy on templates that inherit from the interface template. For example, you might want the front page to always have this feature enabled, and as default disabled for a document page or alike. You can achieve this but setting the checkbox value in standard values for all the templates the inherits from our _isMenuRoot interface template. Thank you sitecore for standard values. So without changing any code, future templates can nowgain access to this Menu root functionality by inheriting from our _isMenuRoot template.
The above helped me on project i recently worked on where I had an if statements that had to test for 8 different templates. Everytime someone came to develop new templates/page types they had to go in and actively add another clause to the if statement, if they wanted to acces the code features provided after in if statement. This were change by the use of an interface template so the if statement checked for an interface template instead of 8 different templates .And of course all the template previously in the if statement, now simply had to inherit from the newly created interface template. New templates/pages, that want to reuse the same functionality, simply had to inherit from the interface template,without the need for changing any code at all.
Archived as Sitecore 5,Sitecore 6| 1 comment


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A pair of 14K white-gold pierced dangle earrings set with two Tahitian Mother of Pearl raised "S"-shaped stones, 15x3mm & light in color, and fourteen faceted round Diamonds totaling 0.15 carats, total weight, with leverbacks. Mother of Pearl hues may vary. Approximately L: 7/8" W: 5/16"


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It was a great pleasure staying at this hotel for 2 nights. Perfect location, very friendly staff, nice cosy rooms. Very calm. Good breakfast. Open bar from 6pm. Highly recommended for all kind if trips.
- Official Description (provided by the hotel):
- First boutique hotel in Cannes: 34 rooms totally renovated by famous designer in a classified historical building downtown Cannes. Owners provide a very personalised service: homemade pastries and marmelades for great breakfast, free open bar each evening, turndown service with lavender oil on pillow and provence sweeties, partnership with private beach, valet parking service. ... more less
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- TripAdvisor is proud to partner with Hotels.com, Booking.com, Orbitz, Fastbooking, Expedia, Tingo, Venere and Travelocity so you can book your Hotel Le Cavendish reservations with confidence. We help millions of travellers each month to find the perfect hotel for both holiday and business trips, always with the best discounts and special offers.


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VIDEO: Archers can take classes, compete at Vermilion range
VERMILION — If the word archery conjures up images of medieval men in tights, Walker's Bows Bend archery range in Vermilion will bring you up-to-date on 21st century compound bows used in target competition and hunting.
Dean Walker, 76, owner of Walker's Bows Bend, teaches archery classes every Saturday and hosts league competition on Tuesday nights. Walker's range is decorated with photos of smiling hunters with their game and a few stuffed and mounted trophies, including a 550-pound black bear Walker brought down with a single arrow in Alberta, Canada, 10 years ago.
Walker, a retired union carpenter, built the archery range about 20 years ago, after coming from a firearms background.
"I was a dyed-in-the-wool rifleman since I was about 19 years old," he said, recalling target competition during U.S. Army service in Germany.
His brother, who bowhunted in Michigan, introduced him to archery about 1986.
"I practiced diligently for a few months, and the first day I went bowhunting, I got a deer with my first arrow," he said. "I was hooked after that. I have a competitive nature and grew to enjoy target archery."
Compound bows, made of machined aluminum, look like they might have been dreamed up by a hot-rodder who took high performance ideas from his Deuce Coupe to the archery range. Developed in the 1960s, they are more angled and compact than the classic longbow, with metal cams at each end to reduce the tension the archer has to maintain as the bowstring is drawn back. The mechanical improvements allow archers to shoot arrows at higher speed with greater accuracy.
Target bows are $350 to $1,000, and they use lightweight carbon-fiber arrows with plastic vanes in place of feathers, Walker said.
Archery classes at Walker's Bows Bend follow the system taught by the National Archery in the Schools Program developed by state departments of education and wildlife. Continued...
"We teach courtesy to competitors, types of bows, safe behavior, sights, other equipment, scoring and sportsmanship," he said. The club furnishes bows and other equipment for students.
The 15 archery lanes at Walker's Bows Bend are filled on league nights. Competitors stand in a row at the shooting line, taking aim at paper targets 20 yards away with rings of blue and red surrounding the yellow bull's-eyes. Their heads bend as they look down their sights, while pulling back the bowstring to their cheeks in a smooth motion, elbows held high. Their arrows fly in silence but hit with a thwack as the archers erupt with congratulations, laughter or jokes, depending on their scores.
The group includes a variety of people, ranging from children to 60-somethings.
Chris Turner, 37, of Avon Lake, is the president of the Bow & Barrel Archers, a local group that leases acreage for target shooting on SR 61 in Berlin Heights. Turner is also an instructor at Walker's Bows Bend. He hunts deer in Ohio and has traveled to Africa, where he has bagged zebra, gemsbok and impala.
"People with many different lifestyles take to archery very well," he said. "Many times, students of different ages do equally well as they progress through the classes. Unlike baseball or football, you can retain archery through your life. Very few sports allow for lifetime participation."
Lou Carratola, a New London dentist, has been participating in archery leagues at Walker's Bows Bend for about three years.
"I like these people," he said, looking around at the Tuesday night group. "The competition is lighthearted and it's handicapped like a bowling league, so guys like me can keep up with the really good archers. It's something you can do almost all your life, and you develop confidence as you improve."
Loren Smith, an 11-year-old sixth-grader at Sailorway Middle School in Vermilion, has been shooting arrows for about two years.
"It's fun," she said. "You can do it in the wintertime and you meet lots of nice people. When I started, my follow through needed work."
Loren is brought to Walker's Bows Bend by her grandfather, Lauren Smith, 58, of Vermilion. Lauren Smith, a burly man with beefy forearms built up by years of unloading tires at the Lorain Ford Plant, also enjoys Tuesday night bow competition. Continued...
"It's good exercise, good people and a good thing to do with my grandkids," he said.
Archery classes for children and adults are at Walker's Bows Bend, 8662 Gore-Orphanage Road, Vermilion on Saturdays from 10 a.m. to noon. For more information, call 967-6349.
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