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Cork and Fin
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221 Carrall Street
Vancouver, BC V6B 2J2
Getting there ›
CAN$30 and under
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Cork and Fin Details
Dining Style:
Casual Dining
(604) 569-2215
Hours of Operation:
Dinner: 7days a week from 5pm to 10pm, until 12am on Fridays and Saturdays Lunch: Thursday to Saturday from 11:30am to 2:30pm
Payment Options:
AMEX, MasterCard, Visa
Seafood, Tapas / Small Plates, International
Executive Chef:
Elliott Hashimoto
Dress Code:
Casual Dress
Accepts Walk-Ins:
Additional Details:
Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Full Bar, Happy Hour, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, Wheelchair Access, Wine, Wine Bar
Private Party Facilities:
Mezzanine level offers semi-private dining for those seeking a more intimate experience. The mezzanine overlooks the dining room allowing one to still feel a part of the room without bumping elbows.
Private Party Contact:
Francis Regio (604) 569-2215
Special Events & Promotions:
Wine Dinners and Seafood Boil Feasts available throughout the year. Please inquire via email. We offer a semi-private dining room capable of seating up to 20 guests. Private Dining is available upon request.
Getting there
Cross Street:
Water Street
Public Transit:
Waterfront station is a 5 minute walk away connecting with the North shore Seabus, Skytrain, and West Coast Express. Buses run along Cordova St. just steps away from the front door.
Street Parking
Parking Details:
Street parking is available on Cordova St and Water St. Private lots are also available on Cordova St and Water St.
A word from Cork and Fin
Gastown's only Raw Bar Restaurant located in the Historic Alhambra Hotel. Cork & Fin offers fresh quality seafood at an affordable price point. Delectable plates are served up tapas style. Enjoy fresh shucked oysters, Seafood Towers, Ahi Tuna Carpaccio or Roasted Game Hen with wild mushrooms for
those craving something land based.
Foodspotting photos
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Awards voted by OpenTable diners
Diners' Choice Winner
Diner Reviews
We really liked the decor, our
servers persona and the location of the restaurant. We were disappointed with the poor acoustics, with the restaurant being full you felt like you were at a noisy stadium. The meal service was too slow, portion sizes were a bit too small given our cheque at the end of the night, I was unfortunately still hungry after my entree was done. The food quality was quite good and they did have an interesting menu selection. Overall the place left us wanting more and we didn't think we would make quick moves to return anytime soon."
Dined on 3/7/2014
We had a 3 course meal for a set
price. Yhe choices were wonderful and the food outstanding. I have a gluten allergy and that was no problem even the dessert we shared was already gluten free. I will be back."
Dined on 2/20/2014
We got the 3-course meal with wine
pairings and it was delicious! Fresh seafood and vegetables. Absolutely loved the whole evening."
Dined on 2/16/2014
When I went to Cork and Fin for
Valentine's Day they had a limited menu. The food was really good but the portion sizes were really small. My previous visits were great with a delicious full menu, great service and leaving feeling more full than at Valentine's."
Dined on 2/15/2014
Great set menu for Love day.
Octopus Salad was outstanding, as were the oysters and tuna tartare. Little bit cramped because all of the tables for two but hey, it's Valentines Day."
Dined on 2/14/2014
This restaurant was a
disappointment. The flavour was fair, not great, but it has definitely a space to grow, however the amount of food is minimalistic, to say the least. The desert a Lemon tart was awful. The drink menu is bad, there is only a few options for beer, nothing on tap. Good point they have oysters that are fresh and clean, they have a deal from 5 to 6:30pm that is quite good. Also they have a promotion were they take 10 dlls off from your menu before 6 pm, and maybe they take half of your food... Too bad it is a beautiful restaurant and the service was good."
Dined on 2/12/2014
I quite enjoyed their service
there, even when it was very busy and a lot of people waiting in line, the server would constantly check on us to make sure that our seats are coming up soon."
Dined on 1/31/2014
Overall it was a great food
experience . We would have loved to have desert after a great dine out vancouver menu. The only draw back was that apparently there were time limits during a dine out vancouver booking in known to us at the time of booking. We were denied desert and kindly asked to leave as we had come to the end of our "time" In all my years of going to wonderful vancouver finds, this is unexceptable in my books and does not leave a good taste in my mouth. I hope they fix the service, especially to match the excellent food that this small gem has to offer."
Dined on 1/30/2014
Last day of Dineout on Feb.2,2014
and First timers @ Cork & Fin. Three savoury courses $28 ~ Fresh Oysters (upgraded from 3 pcs to a dozen +$14) , Tuna Albacore, and Grilled NY Striploin (+$2). All dishes and other dishes by looking at my friend's dishes were nicely executed and got a cozy corner for seating. The only rather small main entree was the Roasted Lingcod. All in all ~ a nice ending of dineout YVR."
Dined on 2/2/2014
The food and the drinks are not
amazing. 1st course oysters & buffalo mozzarella salad. They're ok. 2nd tuna & beef tartare (for extra $4). Tuna is raw tuna with a sauce, tartare is good but extra $4 for it is a bit steep. 3rd course tagliatelle with mushroom & pecorino. My husband said it tasted like mac & cheese. I paid $2 extra for 4 bite-size pieces of striploin with hoisin sauce and crispy potato. The potato needs seasoning and the potato skin tasted a little like fish skin for some reason. The meal is a bit of a disappointment. Size of each course is not big but that's not a huge deal because there're 3 courses (beauty of dine out is the romance of having a 3-course meal). It's the flavour that's lacking. There's also no beer on tap."
Dined on 2/2/2014
I was in Vancouver to run a race,
saw it was dine out Vancouver. As I am from out of town, the name intrigued me. The restaurant decor set the mood, nice ambience. The food was very tasty but portions were lacking, some creative writing in the description of the dish, led to expect more. However, enjoyed the evening and would recommend it as one to try"
Dined on 2/1/2014
Considering we had 3 courses I was
somewhat disappointed that our group left somewhat hungry. The food itself was great but, more attention could have been given to make the menu more substantial, bread to the table, or an extra side with the main course. This restaurant normally has a 3 course menu and for what we had it really wouldn't make me want to come back and spend $32 and leave hungry. I think restaurants need to remind themselves dine-out is an opportunity to try and gain new guests by putting their best foot forward."
Dined on 1/31/2014
We were a party of 7, food was
delicious. The greeter and another lady was very polite except for our server who had unfortunately ruined our experience. I would like to come back for the food, for the ambience, and for the other staffs except for that particular server who blamed us for being late and was not polite to us at all. All our guests enjoyed the food but were not pleased with this particular staff. He definitely needs to be coached and he does not deserve any tips at all."
Dined on 1/31/2014
The dine out menu was great. I had
the wine pairing along with my menu and quite enjoyed the whole meal. Thanks."
Dined on 1/31/2014
We went here on a date as part of
dine out Vancouver. The portions were a bit small, the food was tasty but unremarkable in terms of flavor and presentation. It was very crowded when we attended on Friday evening and our seat next to the window was very cold. None of these complaints are overly serious but given the price I wouldn't recommend Cork and Fin. There are several restaurants in the area which charge similar prices and have none of the above problems."
Dined on 1/31/2014
I arrived early for our
reservation and had a few drinks at the bar beforehand. We were so caught up in our conversation that we ended up missing our reservation by a half hour! No one had come to seat us so they quickly apologized and found a nice table. Then the server greeted us and mentioned he was going to take care of the drinks we had. Not only did he take care of the drinks, but he also brought two glasses of sparkling wine! It was a great touch, he really went above and beyond."
Dined on 1/28/2014
Was really great! Amazing food.
Made a rezo and had to wait 15 mins past our time but got a seat at the bar which wasn't bad. Though we were right in front of the lobsters so no table. Anyways the good overweighted the bad by a landslide!!! Will definitely be back."
Dined on 1/30/2014
We came for dine out Vancouver.
The table was not quite ready for us so they gave us complimentary champagne while we waited. Nice touch. Food was great overall, wait staff was very attentive and prompt. Would definitely recommend this for a night out."
Dined on 1/30/2014
The raw oysters were delicious.
The main course (cod) was disappointing - small and overcooked, the skin wasn't crisp either. The steak was not bad but the sauce that it was paired with could be different - it was similar to the sweet sauce paired with Chinese dishes. Coffee was really good. The lemon pie dessert could be more lemony - I liked that it wasn't too sweet though. There was lipstick stain on my beer glass."
Dined on 1/28/2014
Great food, went for dine out
vancouver. A little on the pricey end but it's in gastown so that's expected. Service was slow to start probably because it was busy but got better after a short while. Oysters were a little small but fresh none the less."
Dined on 1/28/2014
We came here for Dine Out and I
had a really nice time. The staff was very pleasant and the restaurant was not loud or overcrowded. I had the buffalo mozzeralla salad with soup and the NY sirloin steak and although my friends had some problems with how the steak was cooked we all agreed that the flavours were wonderful! I would definitely go back"
Dined on 1/27/2014
Although the food was good, the
portions were quite small. I left feeling rather hungry and had another meal right after. It would've helped if there were more sides/accompaniments with the main entree. I had the ling cod and it came with 2-3 brussel sprout leaves. The other sides, were similarly, just as small in portion, if not smaller. It would've been nice if the server made an attempt to chat with us or at least tell us about the food that was being served. He seemed more concerned about giving us the bill and preparing for the next table unfortunately. Also, if you're interested in the 2 meat options and extra oysters, you might be looking at $40 pp instead of $28."
Dined on 1/25/2014
Went with husband and another
couple and we had the set menu. The food was excellent. Really delicious though my soup could have been hotter. One of us didn't want a starter but asked if she could have the dessert as the last of the three items. The desserts were extra. They said that would be fine."
Dined on 1/25/2014
We have ahi tuna, oysters, steak,
soup and pasta in our 3 course. The reason we chose this restaurant because the 3 courses are all savory, a bit more unique than regular two plus a dessert. The pasta was a little dry but the rest of the food is excellent. The only thing is that the portion is very small, maybe because it was during Dine Out Vancouver time. We had an early dinner so we ended up feeling hungry again at 10pm. I want to go back and try their regular 3 course menu."
Dined on 1/25/2014
Was a cool little place to go!
Food portions a bit small but was expected with Dine Out Vancouver. Service was great and loved the whole feel of it!"
Dined on 1/25/2014
Part of the Dine Out Vancouver
festival. $28 3 course was good value. I also had the wine pairing and we both had a dessert too. The Dine Out festival is very popular and it was a busy night. Still, we were allowed overstay our table to have our dessert which was nice of them. Negatives were my wine came a little late for my course but that was because how busy the bar staff were. Server was lovely. It is a nice small restaurant in Gastown, lovely vibe there. Recommended and will certainly go back. Thank you!"
Dined on 1/21/2014
I wanted to go to here because I
had heard that they did a dine out menu with 3 savoury options - which sounded perfect for me because I'm not a huge fan of desserts. The food was delicious.....however there was hardly any of it! The entire 3 courses could have fit in the palm of one hand - I finished each course in 5 bites. And it was such a long wait between courses the only thing to do was drink. We left having spent over $100 on a meal for two (including 3 glasses of wine) and went away still hungry!!"
Dined on 1/23/2014
Went for the dine out 2014. Good
meal but on the pricey side when you add all the extras and order 3 liquor drinks. My bill came up to 100 (tip included) Got to chat with the owner who are really nice guy, and found out he owns The Merchant as well. Didn't like the waiter since he was all over the place and didn't seem like he could keep track. Being a server is a hard business and it was busy too."
Dined on 1/23/2014
First time here. Tried their
dine-out menu. The beet salad was refreshingly enjoyable. The steak tartar and ling cod was mediocre. Word for the guys, the portions are quite small. My buddy had to go get a burger after even after have the steak as him main. Mocktails are a must to try."
Dined on 1/23/2014
The food was less than their best,
and the server ignored us. He ended up saying he would "Normally offer dessert, but our timeslot was up", and dropped off the bill. Go to Joe Fortes for seafood. You will be infinitely happier. I won't be back here again."
Dined on 1/21/2014
The food was well made, and
ordering was a breeze. The service was a little slow but understandable considering it was the first night of Dine Out Vancouver. Ambiance was good, but overall the menu was limiting in the choices it had available - not to say that it is a problem, but it does limit any incentive to come back for multiple visits. I had the Hoison BBQ Striploin, and the sauce alone was worth trying it out. A delicious fusion take on an obvious asian inspiration, with (really) well cooked & sauced potatoes and grilled green onion stalks. I recommend checking out Cork & Fin at least once in your dining adventures in Gastown."
Dined on 1/17/2014
Food was delicious, service was
pretty standard for Gastown (sporadic and you have trouble finding your server when you need them). Server seemed to have good knowledge of the wine etc but I think some of our courses were mismatched with the wine pairings."
Dined on 1/21/2014
Well I'm not the type to go dine
out very often, so keep that in mind while reading this. Our experience here was absolutely exceptional. Their menus are rustic, with the use of file folders and line paper, their decor includes a red brick wall, hard wood flooring, tight spaces, and an upstairs to boot. Dim lighted and can possibly sit 40 people in one go. Not a big restaurant like Coast, but also not a small restaurant like Salade de Fruits. Food was exceptional as well. We had 3 orders of oysters (a bit sandy), we had the beef tare tare, soup and tuna. Small portions, almost even smaller than what you see on Iron Chef.. but it was delicious. Our mains were Buttersquash pasta, NY Strip loin and a Ling Cod. Everything was good."
Dined on 1/20/2014
Super friendly bartender and host.
The chef shucking oysters was welcoming as well. Had a good time. Waiter kept mixing up our dishes, not a big deal."
Dined on 1/19/2014
We went to Cork and Fin for Dine
Out and had an excellent meal. The four of us managed to try 2 of the appetizers (the oysters and the beets) and everyone was very satisfied with their choice. We all had the tuna with a soft boiled egg as our second course and no one was disappointed. Our table tried all three entrees including the perfectly cooked steak, the ling cod and the parpadelle with wild mushrooms and pumpkin seed pesto. They were all delicious although the ling cod was a bit small because it didn't really come with any accompaniments. Overall we enjoyed our dine out experience here."
Dined on 1/19/2014
the food was delicious but the
portion is too small even for myself, I am a small eater. My dad and my bf had to go somewhere else to eat afterwards."
Dined on 1/18/2014
Waited too long for food & took
away empty plates. Waiting was not a problem but they set up a time limit 1.5 hr/table. However, I find out this policy only apply to my table as table next to us stay longer than 1.5 hr. When he took away my plate, I also asked for dessert menu. But finally what I got was 'TABLE TIME UP' & my bill was slap on the table. What I felt was I am not welcome & wanted to kick me out of the rest right away. I am a person like to try out new rest during dine out Van. Last yr, I did tried 20 rest during dine out time and this yr has already booked 19 meals. In my dine out life, I never have an experience like what they provided. It is a very bad experience at Cork and Fin. Will not recommend anybody to try this rest"
Dined on 1/17/2014
Service excellent but we could
hardly carry on a conversation. Very noisy"
Dined on 1/17/2014
Good food. Portions a bit small,
but it was Dine Out Vancouver. I booked without know this restaurant was participating in Dine Out. It was a business dinner and I did not appreciate being told every 5 mins that I had to leave before the 1:45 mark."
Dined on 1/17/2014
Cork and Fin, like its sister
restaurant Merchants Oyster on Commercial, is a gem of a restaurant. The team is dedicated to a low key, focused and well-executed menu. The flavours always work together, along with a warm, upbeat and happy vibe. I think the management knows how to create an overall satisfying experience from cocktail to dessert, I love this restaurant!"
Dined on 12/31/2013
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text:
In the 2008 Pixar movie "WALL.E," humans so clogged up the earth with garbage they had to move to spaceships. Motorized chairs ferried the obese blobs portraying people of the future, who sipped liquids from massive cups and sat mesmerized by video screens.
It was both funny and scary in its assessment of America's throw-away, fast-food culture where convenience is everything and self-control and direction outsourced to technology.
At the time of the movie it was part of an emerging chorus of voices decrying Americans' growing girth. Five years later it is almost impossible to go a day without seeing a news story on obesity; first lady Michelle Obama has made childhood exercise and healthy eating a top priority; and even purveyors of the triumvirate of salt, sugar and fat feel compelled to make amends for selling the stuff most blamed for everything from extra pounds to diabetes and heart disease. Coca-Cola, for example, recently promised to make lower-calorie drinks and nutrition information for its products more widely available around the world.
The consensus opinion is that fast food companies and convenience food makers are to blame for the fact that 69 percent of America is either overweight or obese. "Salt Sugar Fat: How the Food Giants Hooked Us," a new book by Michael Moss, a Pulitzer Prize-winning journalist at The New York Times, makes one of the most compelling arguments for the viewpoint that Americans are victims of a plot to maximize profits at the expense of our cholesterol levels, blood pressure and body mass index.
As Moss uncovered, the processed food industry has made a science of finding the "bliss" point for sugar, salt and fat and developed foods arguably as addictive as alcohol and drugs. It has also found ways to make it nearly impossible to pass their products in stores and has been behind the massive proliferation of convenience stores throughout the U.S.–one of the best means to hook children and teenagers on their food and make them customers for life.
They are a big part of the problem – just as those who sold mortgages to people they knew couldn't afford them were to the financial crisis. But Moss is so focused on assigning blame to one group that he glosses over the habits and norms that allowed Americans to become such easy prey for companies who make a living off of giving us what we crave.
For example, Moss mentions how the rise of convenience foods in the 1950s coincides with women moving into the workforce in droves. But he does not explore how that shift impacted our collective ability to combat unhealthy food–what happens when there are fewer family dinners, for example--and what can be done in a society where that is not going to change. Even if it did, the culture of convenience is too ingrained and raising children too time consuming to send women and men to the kitchen for daily scratch cooking even if they wanted to–aside from a few outliers.
And what about the millions of people who just don't care about what they eat and want instant gratification in food just as they seek it in many other areas of their life? Those people most likely will never read his book.
The likely conclusion for many from his exhaustive look into the processed food industry is that it should be sued. Blaming others for our problems is the American way and what the companies have done is manipulative if not illegal.
But if the end goal is to make Americans thinner, processed food must start being perceived as gross and being overweight bad. If you live in wealthy zip codes, chub is as outcast as cigarettes and healthy food practically a religion.
Certainly there are creative minds in the advertising and marketing industry willing and able to proselytize these views to all of America. If not, my guess is that trial lawyers will get richer as Americans get even fatter.
Marta H. Mossburg is an independent columnist. Contact her at firstname.lastname@example.com.
The plot to make America fat
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A few weeks ago it was suggested that I go to Water Aerobics.
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If anyone dies as a result of protests following the George Zimmerman verdict, the Justice Department should charge Al Sharpton.
Why the Crenshaw Wal-Mart?
Crenshaw was one of the hot spots 21 years ago when Los Angeles exploded after the acquittal of the white police officers who had been captured on tape beating Rodney King.
Dead lawyers and dying young people
"Though it's cold and lonely in the deep dark night"
-Jim Steinman (song by Meat Loaf and later the cast of Glee) -
Obama's latest scandal? Broccoligate
Enough is enough.
Celebrate our freedoms
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Sen. Robert Nichol - My five cents...
In the movie Groundhog Day, Bill Murray's character wakes up again and again only to find he is stuck living the same day until he finally gets the day right.
Sometimes moms play the role of father, too
"Dear old Daddy, rest his soul
Left my mom a heavy load
She tried so very hard to fill his shoes
Working hours without rest
Wanted me to have the best"
—Merle Haggard -
Where never lark, nor eagle flew
The poem, "High Flight", was written by a young American pilot, John Magee, flying for the Royal Canadian Air Force before the U.S. entered World War II.
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subset: commoncrawl


text:
Pfc. Bradley Manning released classified documents to Wikileaks. (File photo)
The National Security Agency leak that has prompted the debate over civil liberties and national security is hardly novel. Like anything, leaks can come in all shapes and sizes, from emails to computer logs to metadata. And yes, they come from people on all rungs on the proverbial federal ladder, from senior advisers to (apparently) former security guards for the NSA. And whistleblowers have ended up everywhere from a jail cell to a successful private-sector career.
Bradley Manning, Private First Class, U.S. Army: The trial of Manning began in early June, three years after he was arrested for releasing hundreds of thousands of classified documents related to the wars in Afghanistan and Iraq to WikiLeaks. Manning has pleaded guilty to 10 out of the 22 counts against him. He did not plead guilty to aiding the enemy, which can carry a life sentence or the death penalty. A petition to award Manning the Nobel Peace Prize has 68,000 signatures.
Could internal whistleblower platforms prevent public scandal?
Nation split on NSA monitoring
Security clearances at a glance
Jesselyn Radack, Justice Department: As an ethics advisor, Radack leaked emails about the interrogation of the "American Taliban" John Walker Lindh. Radack blew the whistle on the 2001 Lindh interrogation because there was not a lawyer present. She is now the national security and human rights director of the Government Accountability Project, writes for the Daily Kos and Huffington Post and wrote a memoir about the Lindh leak.
Thomas Drake, NSA: As a senior official, Drake provided information to the Baltimore Sun that exposed agency waste. In 2007, the FBI raided Drake's house and arrested him under the Espionage Act; he received probation and community service. Drake recently talked to Salon about the latest NSA leak and the prevalence of government surveillance.
Jeffrey Sterling, CIA: Sterling was arrested in 2011 for leaking information related to Iran's weapon capabilities to New York Times reporter James Risen. He was fired from the CIA in 2002. Sterling, who is black, filed a racial discrimination suit against the CIA.
About the Author
Reid Davenport is an FCW editorial fellow. Connect with him on Twitter: @ReidDavenport.
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It would be helpful if this magazine or other objectives think tanks would sponsor a conferences on this issues for further discussion on Whistle Blowing in a Digital Age, Privacy and transparency. How do these matter now fit into the governance of demcractric government?
Whistle blowers are heros or villians depending on who is in the White House. Notice all whistle blowers on this administrations watch are villians - at least according to the news media.


text: Kawasaki is the first to pull the trigger in regard to 2012 450 motocrossers. Yes, the KX450F is all-new in a sense, yet also kind of refined, tweaked and a bit skinnier with updated bodywork and some interesting new gizmos. The green ride also offers a slew of ergonomic as well as performance-tuning options standard, making the bike adjustable for a wide range of riders right from the box. We were among a few lucky dogs to get the chance to ride the 2012 at the famed Red Bud track in Buchanan, Michigan, home of the infamous LaRocco's leap. No, I did not huck the gargantuan gap, no bike is that adjustable.The list of changes on the 2012 KX is long, yet the bike still has that KX feel many are very fond of. In fact, the 2011 KX450F won Dirt Rider Magazine's shootout this year. First off, the frame is 4mm narrower and the flex points have been refined. The steering head area has a little more give while the center of the bike is a tad more rigid. In our mind, one of the most attractive elements of the new machine is how adjustable the 2012 truly is. It can easily be altered to fit standard-size riders and tall or short riders via the four-way-adjustable bar mounts, the ability to lower the footpegs 5mm and an optional lowering link (sold separately) that drops the rear end 6mm. Then on the performance side, Kawasaki now has three ignition/fuel maps preprogrammed into the ECU, or what it calls DFI or Digital Fuel Injection. These three maps can easily be switched between the standard setting (good overall with a nice hit in the mid), a mellowed-out power curve (more bottom, less hit) or a full performance setting (longer pull in each gear and lots of top-end). To change the setting, simply swap out a wire harness coupler cap to one of the two supplied units. And if you wish to make further changes, it's still possible to further alter the performance traits with optional tuning software, which we found very helpful, even with the 2012's potent standard settings.Another industry first is the electronic Launch Control. The concept is fairly simple yet innovative. You push a button located on the handlebar for three seconds in neutral, first, or second gear until a red light begins to flash. From there, the system activates a separate timing and fuel setting for maximum traction during starts. When the rider shifts to third gear, the Launch Control deactivates and diverts back to the standard ignition/fuel settings.The basic engine remains largely the same, yet internal components have been updated for durability and performance. The cam has a slight increase in lift, and the piston has been refined including a thinner ring. Inside the guts of the beast, the tranny has been beefed up as well as the shift fork length tweaked for better and smoother shifting.The 2012 also received a nice face-lift with new bodywork, fuel tank and a shorter muffler, which Kawasaki says helps mass centralization. The 2012 chassis has a slimmer feel and doesn't feel as big on the track, yet it still has that KX stability and a heavier-than-most feel. The muffler is claimed to meet the new 2012 AMA/FIM sound regulations. At speed the sound of the bike still has a meaty rasp. We will have to break out our sound measuring tools at a later date.The suspension complements the chassis with slight valving changes. Both our 165-pound intermediate and our 220-pounder were able to tune the fork and shock to their liking with subtle changes, going between two to five clicks stiffer on compression front and rear and one to two in or out on rebound front and rear depending on conditions.


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The camera was one of the only things I had left. A little piece of my old life. I couldn't develop the pictures on the 35mm film--I didn't have the time or the resources, much less the knowledge. I remember sending out the film in little envelopes with my name and address at the local Wal-Mart. It would get sent of to a place that didn't exist anymore, where they would create tangible images that I had captured through the eyehole of my little blue Holga 35.
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Cassie Chadwick was best known for posing as the illegitimate daughter of industrialist Andrew Carnegie, subsequently convincing banks to loan her millions of dollars.
Robert F. Engle is a co-recipient of the 2003 Nobel Memorial Prize in Economic Sciences, honored for developing methods to analyze unpredictable movements in the financial market.
Quarterback Brett Favre led the Green Bay Packers to victory in Super Bowl XXXI, and is the all-time leader in career passing yards and touchdowns.
Helen Hayes was an American actress best known for being one of two women to have received all four entertainment awards: an Emmy, a Grammy, an Oscar and a Tony.
Mario Lopez is a television host and actor who has appeared chiefly on various television series, such as Saved by the Bell, Extra and America's Best Dance Crew.
Thelonious Monk is one of the greatest jazz musicians of all time and one of first creators of modern jazz.
Mýa is a Grammy-winning recording artist, dancer and actress known for hits like "It's All About Me," "Case of the Ex (Whatcha Gonna Do)" and "Lady Marmalade."
African-American educator Frederick Douglass Patterson was president of Tuskegee University from 1935 to 1953. He founded the United Negro College Fund in 1940.
Harold Pinter is a renowned British playwright who was awarded the Nobel Prize for Literature in 2005.
John Prine is an American singer-songwriter who has issued a prodigious number of albums. His work has been covered by Bonnie Raitt, Johnny Cash and George Strait.
Nora Roberts is a popular American romance writer, pumping out more than 200 titles over a career that has spanned more than three decades.
Singer David Lee Roth has become a legend of rock 'n' roll, as the wild frontman for Van Halen and as a solo artist.
French novelist Claude Simon's novels include The Wind; The Grass; and The Flanders Road. He received the Nobel Prize for Literature in 1985.
British actor Dan Stevens is best known for his portrayal of Matthew Crawley on Downton Abbey, a career high point that he is parlaying into other high-profile projects.
Tanya Tucker is a Grammy Award-nominated artist who is one of country music's biggest stars, with scores of Top 10 hits like "Delta Dawn" and "Here's Some Love."
French painter Antoine Watteau's work embraced the artifice of the theatre, particularly the commedia dell'arte and ballet. His works typified the Rococo style.
Filmmaker and novelist Ed Wood is famous for his low-budget films of the 1950s like Plan 9 From Outer Space, which are celebrated today as sheer camp.


text: Perfect in every way! The most popular floor plan at St. Thomas, this 3 bedroom 3 bath unit provides spectacular gulf views from every single room. This condo is beautifully appointed with tons of upgrades. Casual elegance is the best way to describe this unit. Step out of your semi private elevator directly into your foyer and as you continue into the living area the endless Gulf views will mesmerize you. Extensive upgrades were done in 2008 and the unit has rarely been used since. Everything is in pristine condition. The flooring in the living area is porcelain tile. The kitchen has granite counter tops, new sink and faucet. There is a mirrored wet bar with built-in ice maker that always comes in handy at the beach. All 3 bedrooms are gulf front. King sized master bedroom features a large walk in closet with built in shelving and 2 chests. The master bath has new granite, faucets, faux finish, upgraded cabinets with tower, full glass doors on the walk-in shower, and under-mount Jacuzzi tub. Both guest bedrooms are furnished with queen beds, have private baths and breathtakingly gorgeous views. There's also a spacious laundry room with sink and extra cabinetry. St. Thomas is a rental restricted building with an elegant lobby, library, private beachside pool for residents only, deeded garage parking, climate controlled storage units and semi-private elevators that take you directly to your unit. The Silver Shells Resort, located in the heart of Destin, provides every amenity imaginable including 24 hour gated and guarded entrance, cardio & weight rooms, 4 tennis courts, basketball court, grills and picnic area, a 7500 sq.ft. lagoon pool, an indoor/outdoor heated pool, several hot tubs, the Silver Shells Day Spa and Ruth's Chris Steakhouse.


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Great location. Lovely garden and rooftop patio. The owner Francine is nice. Bathrooms are typical of a hostel/hostel in India. The staff are a little clueless. I would not recommend the horse safari tour. Maybe at another travel agency, but not the tour associated with this hotel. Ya get what ya paid for.
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Russian Martial Art Systema Introduction
Published in Systema TrainingMartial Arts - Aikido Techniques
Published in Aikido TrainingSavate Defense - Techniques
Published in Savate TrainingNinjutsu Taijutsu (empty Hand Combat) 2
Published in Ninjutsu TrainingPukulan Pencak Silat Tempur
Published in Pencak Silat Training
A demo clip of the Silat Hand Techniques by Guru Eddie Ivester from the Institute Of Combat Technology's Hand Techniques.
Chief Master Lee woos and wows the crowd with a myriad of different grappling techniques. These include wrist locks, figure-4s, chokes, neck cranks, armbars, shoulder cranks, grapevines, takedowns, and much more...
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Hometown: Milwaukee, WI
1. What was your favorite experience last season?
My favorite experience was singing in L'Italiana in Algeri. It was my first time singing a Rossini opera.
I was so nervous about preparing something so outside my normal repertoire, but the cast and director were so unbelievably supportive. Opening night, I really relished singing my high Cs on a moving podium!
2. What are you excited to experience during the 2011-2012 season?
I'm really looking forward to our production of Susannah. It was an opera I first experienced at Eastman School of Music while I was a student there. I wasn't in the production, but I remember being so blown away by the music and the biblical adaptation of the story. It will be such a thrill to have a role in this show.
3. What did you do on your summer 'vacation' ?
Mostly worked a lot and prepared a ton of music. I chose all new audition repertoire for the fall audition season. I also performed nine engagements for the Florentine Opera, including Florentine at the Lake and several for children who have had little to no exposure to opera, which was very rewarding.
4. What do you like about living in Milwaukee?
So many things. Milwaukee is a truly beautiful city, and so much more sophisticated than most outsiders initially think. Since I grew up here, and my family still lives here, it's a very special place. I love how diverse this city is, what an active arts community there is here, and how friendly and helpful the people are. My favorite view in the world is the sun setting behind our downtown. It's stunning.
5. Is there anything you didn't have a chance to do in Milwaukee last season that is on your must-do list now?
There are a lot of restaurants on my list to try!
6. What are you listening to lately?
A lot of Handel, actually. I'm studying roles in Ariodante and Orlando. My workplace plays a lot of popular music from the 80s and 90s, so I'm singing "My Sharona" a whole lot these days.
7. What's your best backstage story or the craziest thing that has happened to you while performing?
I have a new favorite story after our last season. In L'Italiana in Algeri, I played the wife of Mustafa, played by the hilarious Kevin Glavin. In the final scene of the show Kevin had to shovel spaghetti in his mouth, which got caught in his beard in clumps. Every night when I went to hug him before the finale, Kevin made a point of aiming his spaghetti-filled beard in my face as we were singing. It was always a riotous challenge not to laugh in the middle of a performance!
8. How do you approach preparing to perform in a world premiere like Río de Sangre, vs. preparing to appear in an established role?
I think all roles, both established and new, need to be prepared with as much individuality as possible. This means learning the music thoroughly, doing your research on the ins and outs of language, historical significance, etc, and then bringing your own interpretation to the story. No one wants to see the same performance over and over. New operas are difficult because you have no reference point musically to refer to. But established, oft-performed operas are just as difficult because it's easy to compare yourself with past performances. I think it's best to ignore everything around you, start from scratch every time you look at the score, and focus on what you as a performer have to say through the role you're given to play.
9. How do you convince friends and family who have never seen an opera to give it a try?
My sisters both married computer whizzes, and neither had seen an opera before this year. Both of my brothers-in-law are really intelligent, supportive men, and I wanted to encourage them to come to one of the operas I had roles in this past season. I tried to choose operas that would appeal to their own interests. One of my brother-in-laws has a massive funny-bone, so I invited him and my sister to L'Italiana in Algieri. My other sister has a large interest in Baroque music, so she and I convinced her husband to come see our Baroque double-bill. I think a lot of bringing newcomers to the opera has to do with presenting it as approachable. For me, that means choosing performances that will appeal to ones interests and personality traits.
10. Do you sing in the shower?
Absolutely! It's a great place to test how well you've memorized something!


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A guided, near level half day coastal cycling tour in Northern Cape Breton with a piece of Cape Breton-inspired pottery .
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Peter Bently went to ten different schools around the world and studied languages at Oxford University. He started writing for children soon after becoming a parent and now lives in Devon, close to the moors and the sea, with his wife, Lucy, and their children Theo (alias King Jack) and Tara.
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text: Meta Battle Subway PokeBase - Pokemon Q&A Login Register All Activity Questions Unanswered Tags Users Ask a Question Rules Chat I can't find deino. 0 votes I can't find deino for the life of me. I've spent 3 hours in and around victory road. But all I find is durant, rufflet, and heatmor. Do I need something or is there a certain time? deino white asked Apr 16, 2011 by Lazygamer Please log in or register to add a comment. Please log in or register to answer this question. 1 Answer 1 vote Only some floors have them http://www.serebii.net/pokearth/unova/victoryroad.shtml answered Apr 16, 2011 by DarthDestiny Which ones? First and third? Yeah x) I actually found mine at Opelucid city (Pokemon Black) Please log in or register to add a comment. Related questions I can't find Deino in Pokemon White Which can I transfer to have Dark Pulse on Deino? So, I have a Deino... How can I teach my Deino Dark Pulse? Is training a special deino worth it? Deino in Pokemon X and Y? Any way to evolve my Deino faster in Pokemon Conquest? Can you breed Tyranitar with a Deino? Useful Meta Posts How to change your username How to add a user avatar Why was my post hidden? The points system Question etiquette Flags vs Downvotes Anime FAQ


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'He was much more liberal than his presidential campaign let on," Charles Kesler writes of Barack Obama in 2008. You can say that again. "Liberals like crises, and one shouldn't spoil them by handing them another on a silver salver. The kind of crisis that is approaching . . . is probably not their favorite kind, an emergency that presents an opportunity to enlarge government, but one that will find liberalism at a crossroads, a turning point," he argues in I Am the Change: Barack Obama and the Crisis of Liberalism. "Liberalism can't go on as it is, not for very long. It faces difficulties both philosophical and fiscal that will compel it either to go out of business or to become something quite different from what it has been." As we approach President Obama's second inaugural, is this really so? Kesler looks at the president's first term and the future of liberalism with National Review Online's Kathryn Jean Lopez.
KATHRYN JEAN LOPEZ: You wrote a whole book about "Barack Obama and the crisis of liberalism" before the 2012 election, which he won fairly easily. Is your analysis still relevant?
CHARLES KESLER: Highly relevant, alas. I began writing about Obama in 2007, when his speeches struck me as more interesting and ambitious than the usual Democratic pablum. His two books — one a strikingly postmodern memoir, the other a more conventional campaign book that displayed his highly unconventional view of how to transform our politics — confirmed my judgment that conservatives (and at the time, the Clintons) were dangerously underestimating him. By the time I began I Am the Change in 2011, he had run the table, winning on the stimulus, Obamacare, and Dodd-Frank the kind of liberal legislative breakthroughs that bring to mind the New Deal or the Great Society.
LOPEZ: Isn't the crisis over? Liberalism has won.
KESLER: As I wrote in the book, Obama was poised to be either liberalism's savior or its gravedigger. His own view was that Ronald Reagan had been a transformative figure in American politics and that no Democrat since had had the gumption, the vision, and the discipline to challenge Reaganism. But Obama thought it challengeable, and his 2008 campaign was all about restoring liberals' Hope that sweeping political Change was still possible, despite the Reagan Revolution. He had to restore liberals' faith in liberalism, and then translate that faith into works, which he did in his first term. By unleashing a new New Deal, as it were, he showed his followers that Reagan had merely interrupted, not overturned, the country's destiny to move ever leftward.
LOPEZ: So what was at stake in 2012 wasn't just the fate of one liberal administration but of liberalism itself?
KESLER: Yes, to the extent that a repudiation of Obama and his agenda would have led to a very deep crisis of confidence on the left. To paraphrase Woody Allen, liberalism is like a shark. It has to move forward constantly or it dies. Think, for example, of the liberals' so-called living Constitution, which has to be continually adjusted (by them) to keep up with the times. The alternative to the living Constitution is, by implication, a dead one. As a form of progressivism, liberalism has to conceive of itself as being on the right side of history, which means the winning side. Anything that shakes that confidence — a long series of defeats and policy reversals, e.g., if Obama had lost, Obamacare had gone on to be repealed and replaced, and the Bush tax cuts made permanent — shakes liberals' belief in their own inevitability, which is key to their own sense of their right to rule.
LOPEZ: But they didn't lose in 2012. It's conservatism that now seems to be an endangered species.
KESLER: Exactly, and Obama's ambition to be liberalism's reviver and savior appears to have been realized. But the emphasis is on "appears." Obama thinks he has saved liberalism because he's put it on the winning side again, and in a big way. He takes pride in showing that the era of big government is not over, that in fact the future belongs to much higher taxes and to much more activist government. I think he's profoundly wrong about that. Before suggesting why, may I say something briefly about how differently conservatives think, or ought to think, about the relation between principles and politics?
For us, to put it simply, principles are rooted in what our fathers called the laws of nature and of nature's God. These are timeless, that is, they call to us in every age. Some ages live up to the minimal demands of moral decency and the maximum demands of political excellence better than others; no age lives up to them perfectly. That's why conservatives are inherently moderate in their demands and expectations of politics, recognizing that neither political defeat nor victory affects the inherent authority and goodness of first principles. Our losses in 2012 are therefore not cause for despair. Like everything in politics they are temporary. We shouldn't run around like liberals, afraid that the times are against us and that we need to exchange old principles for new ones that allegedly fit the times better. Our calling is, so far as possible, to keep the times in tune with our principles, not to adjust our principles to match the times. As Churchill put it, it isn't possible to guarantee success in politics or war; it's possible only to deserve it. By contrast, progressives believe in happy endings, in the inevitability of progress. They cannot separate might from right, success from legitimacy, and so don't have the consolation of believing in principles in the conservative sense. They insist that the good guys must always or at least eventually win, a standard which elides easily into the deeply immoral belief that, in the end, whoever wins must be right.
LOPEZ: What you call the crisis of liberalism isn't over, then?
KESLER: I think it's just beginning. Obama thinks it's over, of course. With his usual modesty, he regards his reelection as the sign that liberalism has returned to its natural role as modern America's public philosophy or established religion. Reaganism was a blip, an anomaly. But the Democrats' very successes are intensifying liberalism's contradictions, both fiscal and philosophical.


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There's no question that talking on a cell phone while you drive is a distraction. Studies show that texting doubles a driver's reaction time. At 55 miles an hour, if you look away from the road for more than three seconds, you've traveled the length of a football field.
Certainly, a ban would decrease the number of crashes, right?
Oddly enough, there is no conclusive evidence. Since 1990, the number of cell phones in use has gone from four million to 322 million nationwide. But the number of crashes has gone down.
The Highway Loss Data Institute studied several states where bans produced major drops in cell phone use while driving, but no reduction in crashes.
In several states where texting was outlawed, the Insurance Institute for Highway Safety actually found an increase in collision claims from people hiding their texting.
In Hawaii, for three years before the ban, the number of crashes went down. Since the ban in July 2009, the number of crashes has gone up. No one knows why. The numbers don't prove anything.
It's the lack of proof that has some reputable safety advocacy groups saying hold on.
"What we don't know yet is whether or not it makes sense to support a handheld ban", said Jonathan Adkins, with the Governor's Highway Safety Association. The GHSA believes the current research is contradictory. And bans such as Hawaii's may be misguided.
"Really what that does to drivers is tells them that it's still okay to still use your cell phone while you drive, as long as it's hands-free," said Adkins.
The GHSA says studies show hands-free cell use is just as dangerous as holding a phone to your ear.
Even AAA says "it is premature to ban the use of cell phones while driving."
But Honolulu attorney Wayne Parsons says "the laws are good; they're important."
Parsons has represented many victims hurt by distracted drivers. He says, "I think its somewhat irresponsible to say we need more proof."
Parsons says what we really need is more education, outreach in our schools, and public safety campaigns.
"To repeal the ban of cell phone use in Hawaii would be crazy," says Parsons, "I mean there are people dying out there. This is not about whether it's convenient or not."
Whether it's working or not, the ban is producing lots of citations. Statewide in Hawaii, police have issued 32,693 violations since the bans began (each county has its own ban). Altogether, drivers have paid $2,370,294 into the state general fund.
For every contested ticket an officer has to go to court, but HPD doesn't mind.
"We have drivers that are accessing their emails, sending text messages, checking the sports scores," says Major Kurt Kendro.
The biggest challenge for police is figuring out which crashes are actually caused by cell phones. Most drivers don't volunteer that information.
"Sure if everybody told the truth it would make our job a lot easier," says Major Kendro with a chuckle.
Mark Twain once said "there are lies, damn lies, and statistics." The stats on cell bans will continue to fuel debate. But one thing is crystal clear: No statistic will get you out of a ticket. Be safe out there!
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Forums >Look What I Can Do!>So Close!
Runners run.
You're more likely to find a college meet with open events rather than HS, so check with the nearby Universities...I don't know about D-1 or D-2, but D-3 colleges do run the true mile now INDOORS only, instead of the 1500....so if there are any small schools nearby with indoor tracks, check them out. Outdoors you'd be out of luck because they run the 1500.... Also, check with any running/track clubs around larger cities that will have open meets in the spring/summer. Then you can beat a bunch of older Masters runners....although be prepared to get smoked by a few.....
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PRI publishes two books about fossils of New York State and the Northeastern U.S. that may be helpful when used with an adult. Examples of age-appropriate resources that PRI recommends include the following:
The Paleontological Research Institution 1259 Trumansburg Road Ithaca, NY 14850 phone: 607-273-6623 fax: 607-273-6620 Questions about the Website? Tell us!


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Photo by Anthony Plascencia, Ventura County Star
Katina Andros, a resident at The Palms at Bonaventure Assisted Living, scoops out cookie dough Thursday as residents bake items for care packages to be sent to troops serving in Afghanistan.
Buy this photo
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I'm new to the art glass collecting hobby. My main interest is Scandinavian art glass. I found this at a garage sale. To me, it looks like Scandinavian glass and I am wondering if it could have been made by Holmegaard around the 1950s. I've uploaded the image into my profile. Any suggestions?
This entry was posted on Friday, September 5th, 2008 at 10:54 pm and is filed under Art Glass (American and European), Articles, Blog Entry, Glass. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed. View all articles by Diane Peltman.
Hi Diane,
Awesome decanter. The stopper is fabulous.
Couple of questions: How tall is it and how much does it weigh? I'll use the height and weight to determine the thickness of the glass.
On the base (where the bottom of the decanter meets a surface) do you see any tiny scratches forming a circle around the outer edge? If so, does it appear light or heavy? This is called "bottom-wear" and it helps estimate the age of the bottle.
A pontil mark is the area where the glassmakers rod was attached to the vessel. It is located in the center of the base. It is a blob, a swirl or a polished mark?
Is the real color true to the color in the image?
Any info on the previous owner?
Hi Lisa…. Yes, I'll look up Duncan Miller. You are SO full of information and surely know a LOT about art glass. I appreciate all your help with this piece. I have changed my name to Mankowski….. I just got married. So if you need to change that please do so. I never did like Peltman. LOL… Also, I must have registered twice with Worthologist. My member number is 76777… Which number should I keep? Thanks for your help. Diane
Hi there,
I was wondering if you could tell me about a decanter that I found at a thrift store. I dont have a picture however its really easy to describe. It's purple glass and has a squareish boxy shape to it with a dented circular middle.
Please help.
Many thanks.
Hi Lisa, it is 16″ tall and weighs about 3 pounds. There are many scratches on the bottom encircling the base. The pontil mark looks polished like a half globe. The color looks like a smoky purple and it is very close the the color in the image.
The "smoked" purple color indicates the late 1940s through early 1960s. Famous art glass makers of the time called this color "grape" and "lavender". It's appears to be the color of a light concord grape. It's a valued shade of purple and not often seen.
Another clue to it's I.D. is the vertical optic panels, popular in the same era and provided by fine makers such as Kosta Boda, Tiffin, Whitefriars, Steuben, and more. Tiffin called this panel optic decor " Swedish Optic". During the mid 20th century, everybody loved everything Swedish. The Swedish Modern decor style is highly collectible today.
The stopper is unique and valuable. The color matches the body exactly, so it is "original to the bottle". Sometimes great old decanters are found with "married" stoppers. A "married stopper" is one that was found separately of the bottle and joined with it to replace an original lost or broken stopper. In this case we don't have to consider a possible marriage because the color is rare, and both pieces match color exactly. Plus the stopper's pattern obviously goes with the bottle.
Very nice find at a garage sale!! If it has no damage it may bring over $300, at least. Because it is so unusual and beautiful. Perhaps more. It's unsigned and I haven't seen an exact example of it before. But we can point to the decor era of the mid-20th century for sure.
So how did you pay for it? LOL.
$10.00 LOL. Thanks Lisa! I'm hoping it's from Kosta Boda! Will keep researching and let you know if I find out who made it. Thanks for the great tips!
Another glass maker to research is Duncan Miller. They have a optic pattern like this called "Festive". The style of Festive is retro modern atomic, which matches this decanter.
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See what the boss says with this bulldog print tee. Give a classic denim and T-shirt look a fun twist with this quirky-print style.
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2009 Nissan Sentra2.0 SR
Vehicle Miles: 41,661
Location: HATBORO, PA
Driving Style: Average
Miles ofproduct use: 4,000
Pads: StopTech Street Performance Pads
Lines: Stock
Calipers: Stock
Rotors: Centric Plain 120 Series Rotors
0 of 0 people found the following review helpful:
October 28, 2013
Installed new brake pads with new centric 120 series rotors. Good stopping power, no fade,low noise, but lots of brake dust @ 4,000mi on pads rotors still look new. I guess the dust is a trade off for saving the rotors.
2010 Subaru Forester 2.5 XTLimited
Vehicle Miles: 47,800
Location: DENVER, CO
Miles ofproduct use: 42,000
Rotors: Stock
September 08, 2013
Stopping power very good but tons of dust on the wheels in 3 days
2002 BMW 325Ci CoupeSport Package
Vehicle Miles: 120,000
Location: TORONTO, ON
Driving Style: Spirited
August 30, 2013
So I bought these thinking they could work as a double duty pad for daily driving and autocross/HPDE.First off, they dust about as much as OEM pads, which is a lot.Second, the bite and pedal pressure required started out pretty good, but after a few thousand miles and a few autocross/track events, the bite has reduced quite a bit, so where I have to use a lot of pedal pressure on the street.Compared to the Axxis Ultimate pads I was using previously they dust more, stop worse and are wearing very quickly.They feel a lot like the Axxis Deluxe pads (not good) but dust way more.I will probably try the Hawk HP+ or HT10 pads next.The only good thing I could say about these is that they are very low cost.For reference I am the regional BMW club autocross champion. My car is stock except for coilovers and UHP tires.
2006 Subaru Impreza WRX Sedan
Vehicle Miles: 84,000
Location: GREENFIELD, WI
Miles ofproduct use: 83,950
Rotors: DBA 4000 Series Rotor
June 25, 2013
The four pad for the front brakes only came with one pad with the metal warning scraper. I bought these pads in the past and they all came with indicators on them. Dont know if they all come with that on them but the back pads I purchased a long with the front came with the metal on them.
2011 Infiniti G37 SedanSport
Vehicle Miles: 32,900
Location: TEMECULA, CA
Miles ofproduct use: 900
May 08, 2013
Low brake dust? Not even close... they make tons of dust.
2001 Volkswagen Jetta Wolfsburg
Location: null, null
Miles ofproduct use: 12,000
Rotors: StopTech Cryo-SportStop Drilled Rotor
March 02, 2013
Recently have had some brake shudder, but it s been a year since rotors/pads were installed. Brakes were bed-in according to StopTech website. Braking performance was great before the shudder and still very good currently. I especially notice the difference in pedal feel and brake response after driving a stock set-up in other Jettas. As for the brakes they ve been low on dust and quiet which was somewhat a surprise. Great heat resistance too, even during trips to the mountains in western NC. I do notice the rotors get rust very quickly after rain and a lot of it compared to the stock rotors, but it s gone after a few stops, which is why I gave an 8 for appearance. Great for street. I can t say about AutoX, as these would bump the car up a class, so this car isn t currently used in AutoX events.
2004 BMW 325i Sedan
Vehicle Miles: 65,000
Location: Exeter, PA
Miles ofproduct use: 1,000
Rotors: StopTech SportStop Drilled Rotor
February 18, 2013
Big difference in stopping an corner breaking. Dust reduction is amazing compared to the stock brakes.. The rotor s look great but serve no real purpose for street performance, however for autocross there great!
2005 Nissan Altima SE-R
Location: Fairfax, VA
Miles ofproduct use: 500
February 21, 2012
Stoptech performance street pads - great bite, noticeable difference in braking power even with them being on the rears. Centric plain 120 series rotor - great rotors, have bought many sets of these for all my vehicles. The black rotor hat eliminates nasty rusty look. Cosmetically they are great and performance they are great.
2009 Volkswagen CCVR6 4Motion
Vehicle Miles: 94,000
Location: Baltimore, Md
Miles ofproduct use: 5,000
February 17, 2012
I went into my search for brake pads wanting a set of pads that would have good initial bite no matter the temperature and good fade resistance. These pads exceeded my expectations. I needed a set of pads that would respond quickly to brake input since I drive on I95 everyday between Baltimore and DC. Around here you need brakes that perform well and don t give up the ghost slowing from 75mph to 0mph. Most pads will do fine, but I wanted the best and got it with these pads. The only downside is they do dust a bit more then the OEM pads, but performance is much better and the dust is very easy to clean off the wheels. Also, even when its 20F outside they still have very good initial BITE. Cant say much about the noise of the pads because they have been very quiet since I put them on the car. If anything they are quieter then the outgoing OE pads they replaced.It is very important to bed these pads in when they are installed. I believe my proper bed-in resulted in the quietness that I describe. Google "Stoptech pad bed-in". The first two or three links should point to stoptech s website. That should describe in detail how to properly bed in the brakes.I must say again these pads get the job done at any temperature in any season from 20F to 90F. They grab hold of the rotors and bring the car down to the speed you need it to or even a sudden stop without any completes or objections. If that s not what describes the ideal brake pad I don t know what does.I should also note that I installed the centric plain 120 rotors and ATE blue brake fluid at the same time I replaced the pads. They all gelled nicely and really gave me the performance I was after.
2001 Chevrolet Corvette
Vehicle Miles: 49,500
Location: Pacifica, CA
Miles ofproduct use: 4,500
Rotors: Cryo-Stop Rotor
February 16, 2012
These pads were recommended to me after a set of Hawk HP+ pads had destroyed a new set of rotors in one track day after a 500 mile break-in. These pads will not disappoint on track or street. Strong initial bite, smooth and progressive, excellent fade resistance and kind to rotors. They re very dirty but it s a trade-off I ll take for a pad that s quiet and smooth on the street but can stand up to 4 or 5 track days a year without quitting.
Home > Brakes > Pads/Shoes > StopTech Street Performance Pads


text: Find this wine Find this wine Juan Gil Indian Rest. Jumilla 2010 ca. 16.60 (evino.ch) 15 Prozent Pin It Tweet one year ago by Christian A. More posts Juan Gil 2011 Jumilla . $11.95 empire Juan Gil 2 months ago by Debkowalsky Juan Gil, 2011, Jumilla Red Wine, Spain 3 months ago by Milgar4122 Red wine from Italy. Similar to Juan Gil. One of my new favs. $15.00 5 months ago by Guzi2shoes Juan Gil Jumilla 2012 Bei Moni @ Taberna 5 months ago by Philippe Juan Gil Jumilla Red Wine 2010 Cellar 6 ... 2010 Juan Gil. Soft tannins, Good fruit, dry and earthy. Medium finish after decanting. 6 months ago by Ennis3


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Cloak & Dagger CDA - Granville Island Brewery
Displayed for educational use only; do not reuse. |
Ratings: 19 | Reviews: 8 | Show All Ratings:
Reviews by joemcgrath27:
Alberta (Canada)
3.79/5 rDev +1.1%
look: 4 | smell: 3.75 | taste: 3.75 | feel: 4 | overall: 3.75
A - dark cola black with just a little light coming through the bottom, tall creamy mocha head retained very nicely at one finger
S - coffee, licorice, cola, with hints of pine and fresh greens
T - big malty hits of dark roasted coffee and cola with some nuttiness, pine and earthy hops shine through toward the back half
M - rich and full up front, creamy smooth, hop bitterness builds toward a nice finish
O - a nice entry into this style, this one has big yet balanced flavours, and I enjoy that the hops are sneaky but come through in the end
Serving type: bottle
10-18-2013 02:50:10 | More by joemcgrath27
More User Reviews:
British Columbia (Canada)
4.05/5 rDev +8%
look: 3.75 | smell: 3.75 | taste: 4.25 | feel: 4 | overall: 4
Part of the new branding by Granville Island Brewing for their limited releases. Since the 'standard' offerings from GIB have been transferred out to Molson thanks to the huge demand GIB beers have accumulated vs. the small space GIB has to brew, more time has been freed up for brewmaster Vern to craft these "Black Notebook" series releases.
This is, well, it's called a Cascadian Dark Ale here despite Steamworks' efforts to stop others from using the term. Thank you GIB, and screw you Steamworks. Also sometimes called the black IPA, this is basically a IPA hop-presence combined with roasted malts in place of an IPA's lighter malt profile.
[Notes from May 10th 2013]
A: Black, though thin. Really black. Head is only a shade lighter than a full-on stout, though thinner and less dense.
S: Bitter chocolate notes, earl grey tea. I'm looking for the hops and not really noticing a whole lot. I think the earthy tea notes are coming from the hops but that's about it.
T: First up is the bitter chocolate roasted malts followed quickly by the hops, though neither are overly punchy. The chocolate / espresso malts are slightly oily and the hops is earthy and drying, taking care of the oiliness quickly.
M: Thin but still a little creamy. Oily and coating and first, dry towards the finish.
This is one of the better CDA's I've had, beating some that I wanted to like more (like Parallel 49's Black Hops).
Serving type: bottle
08-18-2013 04:24:16 | More by JasonLovesBeer
British Columbia (Canada)
3.74/5 rDev -0.3%
look: 4 | smell: 3.5 | taste: 3.75 | feel: 4 | overall: 3.75
650ml bottle.
Appearance: black/brown, about the colour of cola, with a reddish hue when held to the light. Clear. Lots of light brown foamy head.
Smell: malted grains, some sweetness, maybe a hint of chocolate. I'm not really picking up the hops much.
Taste: chocolate, caramel, dark roast, sweeter than I expected, but also bitter.
Overall, pretty good. Not amazing, but I'd give it another go.
Serving type: bottle
06-17-2013 04:05:59 | More by souvenirs
Alberta (Canada)
3.49/5 rDev -6.9%
look: 4.25 | smell: 3.25 | taste: 3.5 | feel: 3.5 | overall: 3.5
Appearance - Pours a dark cola brown with two fingers of creamy mocha head.
Smell - Lots of roasted malts, chocolate, slight hops, light citrus.
Taste - Roasted malts, a little bit of citrus and hops that leave a light bitterness at the end.
Mouthfeel - Medium bodied with light to moderate carbonation.
Overall - Lovely appearance. The bitterness is restrained for the style and could be much more present (this feels very malt strong). A good effort at this Cascadian Dark Ale.
Serving type: bottle
06-08-2013 02:42:58 | More by leaddog
British Columbia (Canada)
3.5/5 rDev -6.7%
06-05-2013 19:44:52 | More by schopenhauerale
Alberta (Canada)
3.79/5 rDev +1.1%
look: 4 | smell: 3.75 | taste: 3.75 | feel: 4 | overall: 3.75
650ml bottle poured into tulip 27/5/13
A very dark reddish brown with enough clarity to see half way under the foam, big three finger head quickly falls to a thick film and then sits there long enough to leave a couple rings of lace followed by some random patches
S melon, gummy bears, faint citrus, with lots of soft caramel and a little chocolate and coffee, not the hop profile I was expecting from Cascadian Ale more English to me
T very faint pine and slightly more citrus but still more melon, caramel and dark roast then anything, I don't mind it but like but not as West Coast as I'd like
M medium bodied, just enough bubbles to cream it up a little, slight bitter bite with more melon and some chocolate and faint char on the finish
O decent beer but I seem to remember loving the last CDA Granville put out, this ones missing just a little something but still well worth trying
I'll need to go back and look at my reviews but I seem to remember giving the last version a much higher rating. more of a overly hopped English stout in my books, either way it went down pretty fast
Serving type: bottle
05-28-2013 05:47:28 | More by wordemupg
British Columbia (Canada)
3.48/5 rDev -7.2%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 3 | overall: 3.5
Poured from 650ml bottle. Pours a brownish black with reddish highlights. Nice colour. Apart from the big bitter finish, there's not a lot about this that seems "Cascadian." The aromatic are strangely muted, so all you can really detect on the nose are dark grainy malt and chocolate notes. The taste is like a porter without much in the way of hop flavour. Yeah, it's bitter and yeah it's dark, but it doesn't really do the style justice. Not a bad beer, just not as promised.
Serving type: bottle
05-27-2013 20:38:04 | More by CookstLiquor
Alberta (Canada)
3.65/5 rDev -2.7%
look: 4.25 | smell: 3.5 | taste: 3.75 | feel: 3.5 | overall: 3.5
650ml bottle. Not quite sure how this is different from the 2012 Cascadian Dark Ale, save the miniscule ABV differential. The bottle is an apparent wealth of brewing info, including a purported 60 IBUs. The Alberta rep (admittedly, his assistant) wasn't particularly up on that little piece of info earlier today. Oh well, here we go.
This beer pours an ostensibly clear, very dark cola-highlighted brownish hue, with two fingers of densely foamy, and moderately creamy pale beige head, which leaves a decent array of broadly swathed painted lace around the glass as it evenly sinks away.
It smells of light citrus and pine hop essences, softly roasted bready caramel malt, a touch of bittersweet chocolate, and even fainter dry coffee notes. The taste is partly charred caramel malt, a slightly sour breadiness, some soft, inert citrus and drupe fruitiness, an ethereal touch of grainy meatiness, and a weird mineral essence that delves a little too easily into the wee bit of extra ABV.
The bubbles are quite sublimated, and hardly noticeable, the body a decent medium weight, and a little pithy and cloying in its smoothness. It finishes off-dry, the lingering caramel, sour grain, and musty fruitiness holding fast in the overall innocuousness of this offering.
Pretty much in line with last year's vintage affair, an adequate, yet hardly fulfilling version of this nascent style, the extra year apparently wasted in conferring more rudimentary knowledge on this strangely oblivious West Coast-adjacent brewery. Sexy label notwithstanding, I'm not grokking any improvement here, sadly.
Serving type: bottle
05-19-2013 06:26:18 | More by biboergosum
British Columbia (Canada)
3.78/5 rDev +0.8%
look: 3.75 | smell: 3.75 | taste: 3.75 | feel: 4 | overall: 3.75
The seasonal release series brewed right on Granville Island has been rebranded the Black Note Book Series with cool new artwork and new names for the beers. The first out is the newly named Cloak &Dagger which is a Cascadian Dark Ale. It is quite a dark and chocolatey beer that shows the hops ( 65 IBU) but tastes more brown ale than IPA. I liked the biggish mouthfeel and the long bitter finish which also had the chocolate notes show up. Not the best CDA in BC but certainly worth buying and a worthy start to this new series from GI.
Serving type: bottle
05-16-2013 16:56:42 | More by canucklehead
Cloak & Dagger CDA from Granville Island Brewery
out of 100
based on 19 ratings.


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Thread: Vid: Holy...! Wow
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That was crazy!! I saw an accident of a similar magnitude, other than the occupants of the vehicle didn't make it. Very sad scene. The car flipped about 6 times, smashed into the guard rail and over pass, landed upside down and caught fire. I called 911 immediately and they said stay away from the fire. I tried to go and help but the fire was much too intense and there was no way anyone would have made it out. very somber time that was.
08-31-2010, 03:58 PM #12That is an unbelievably crazy accident. How amazing that the police officer happened to have been right there when it happened. I wonder if he was able to assist the driver after the accident.
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Is it better than a Rega P5 with same Benz ACE?
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The table was equipped with the Benz Ace S Class cartridge ($700), fed through the new Fosgate Signature phono stage ($2500 and finally shipping). The amp was the same Aesthetix Atlas ($8000) that Wes Phillips reviewed in January, and speakers the handsome Sonus Faber Cremona M.
Garth's interesting switch of source material to French bass player Michel Portal's Turbulence, a precious collectable issued by Harmonia Mundi that he had snared in Paris, demonstrated how beautifully this lovely system can reproduce the sound of the saxophone, triangle, bass clarinet, and other instruments. Clear, bell-like, warm, roundit was the kind of sound that fills you so full that you don't feel like eating breakfast. (Disclaimer: This is sheer hyperbole. I had already eaten breakfast. So let's just say I felt no need for seconds.)
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The Annecy International Animation Film Festival and its Market (Mifa): the annual appointment for over 7,000 professionals.
Information to submit short films, features, TV and commissioned films and graduation films, and even win a prize! >>> more info
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Major event in the world of animation and over the past 30 years has established itself as the leading event on the industry calendar. >>> more info
The Annecy Festival, the animation reference since 1956. >>> more info
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Published 03rd Mar 2014 - You have until 15th March, 2014 to submit your feature film for official selection of the upcoming Festival in Annecy. >>> Read more
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