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Your ears appear to be relatively simple structures. But they are, in fact, only part of the complex auditory system — passageways, vibrating structures, nerves and specialized areas of the brain that work together to gather and interpret sound.
In people with normal hearing, the ears can detect a child's whisper or a crack of thunder, the single call of a songbird or the entire range of instruments in an orchestra.
Take a look at the structures of the auditory system, and discover how it makes sense of the sounds around you.
The ear is made up of three primary parts: the outer ear, middle ear and inner ear. Each section is composed of structures that play distinct roles in the process of converting sound waves into signals that go to the brain.
The outer ear is composed of the visible part of the ear (pinna), the ear canal and the eardrum. The cup-shaped pinna (PIN-uh) gathers sound waves from the environment and directs them into the ear canal. When a sound wave strikes the taut, but somewhat flexible eardrum (tympanic membrane), the eardrum vibrates.
The middle ear is an air-filled cavity that holds a chain of three bones: the hammer, anvil and stirrup. The middle ear is connected to the back of your nose and upper part of your throat by a narrow channel called the auditory tube, or eustachian tube. The tube opens and closes at the throat-end to refresh the air in the middle ear, drain fluids and equalize pressure in the ear. Equal pressure on both sides of the eardrum is important for normal vibration of the eardrum.
The middle ear contains three tiny bones, including the:
The vibration of the eardrum triggers a chain of vibrations through the bones. Because of differences in the size, shape and position of the three bones, the force of the vibration increases by the time it reaches the inner ear. This increase in force is necessary to transfer the energy of the sound wave to the fluid of the inner ear.
The inner ear contains a group of interconnected, fluid-filled chambers. The snail-shaped chamber, called the cochlea (KOK-le-uh), plays a role in hearing. Sound vibrations from the bones of the middle ear are transferred to the fluids of the cochlea. Tiny sensors (hair cells) lining the cochlea convert the vibrations into electrical impulses that are transmitted along the auditory nerve to your brain.
The other fluid-filled chambers of the inner ear include three tubes called the semicircular canals (vestibular labyrinth). Hair cells in the semicircular canals detect the motion of the fluids when you move in any direction. They convert the motion into electrical signals that are transmitted along the vestibular nerve to the brain. This sensory information enables you to maintain your sense of balance.
Electrical impulses travel along the auditory nerve and pass through several information-processing centers. Signals from the right ear travel to the auditory cortex located in the temporal lobe on the left side of the brain. Signals from the left ear travel to the right auditory cortex.
The auditory cortices sort, process, interpret and file information about the sound. The comparison and analysis of the all the signals that reach the brain enable you to detect certain sounds and suppress other sounds as background noise.


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Bomb Squad helping the community! by agrisley - over 4 years ago
"Our hip hop team reached out to the community and helped judge a "dance competition" for children through a mentoring program put on by our university. We had a great time, and after we showed them some new moves and had a blast dancing! customInk did a fabulous job on our sweatshirts. We get compliments all the time, and they look great on as a team!"

subset: commoncrawl


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News: Drake Howls As 'SNL' Werewolf, "I Snatch Your Bag So I Don't Look Llike A Pedophile" [Video]
Sunday, Oct 16, 2011 10:32AM
Young Money's Drake followed through with recent reports claiming he would appear on "Saturday Night Live" this weekend by showing off some acting skills and performing alongside rap star Nicki Minaj last night (October 15).
On the live sketch comedy show, Drizzy appeared in multiple sets.
In the first of his comedy bits, the Young Money rapper appeared in one of SNL cast member Andy Samberg's "digital shorts," playing himself in a series of bizarre celebrity interviews. There was "An Extremely Brief Interview With Drake," "An Extremely Close Interview With Drake" and "An Extremely Sarcastic Interview With Drake," in which Samberg used scare quotes when referring to his guest as a "musician." Appearing later on the show's 'Weekend Update' segment, Drake and cast member Jay Pharoah portrayed knucklehead teenagers dressed as werewolves. Fond of stealing candy from kids on Halloween, the two performed a rap song celebrating "bag jacking," their thuggish hobby. "Watch out, because like Republicans, I'm behind the bushes," Pharoah rapped, dropping one of the funnier lines. "I would trick or treat, but I'm too old now, so I snatch your bag so I don't look like a pedophile," Drake added later. (The Boom Box)
Drake also brought along his Young Money sidekick Nicki Minaj to perform during the show.
Drake made his highly anticipated SNL debut earlier tonight. The NBC show, which was hosted by Anna Faris, saw the Toronto emcee perform "Headlines" and "Make Me Proud" with Nicki Minaj guesting. Both tracks happen to be from the rapper's forthcoming sophomore effort Take Care. (The NJ Underground)
In January, Minaj took her talents to "SNL" by performing in a few sketches.
Hide your kids, hide your wife, hide your husband. Nicki Minaj is on the "Creep!" The hip-hop hottie joins comedy trio The Lonely Island in an "SNL Digital Short." Nicki plays a geeky school girl named Point Dexter, who stalks the boys locker room to get a peek of the fellas, later showing up at a wake. "So get your knees flexin' and your arms T-Rexin' and creep," commands Nicki on the track, which is now available on iTunes. Follow her lead. (Rap-Up)
Last winter, Lil Wayne and Eminem performed together on the popular comedy show.
As Saturday Night Live guest spots go, it doesn't get much more ferocious than this: Lil Wayne and Eminem teamed up last night to make sure SNL ended 2010 with a bang for the last new episode before the new year. Not only did this high-wattage duo expertly perform "No Love", their 90's-dance-sampling collaboration from Em's Recovery, but each of the rap megastars also got a chance to wow us solo. (Idolator)
Check out some of Drake's "SNL" sketches below:


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West Yarmouth Condo Rentals(5)
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Cozy Cottage!
My husband and I stayed here for 3 days and enjoyed it. The view is beautiful and we loved being able to lay in bed and look out at the water. There are two air conditioners in the little cottage, one works and the other does nothing to reduce the heat in the room, so don't count on air conditioning. We opened all the windows and let the breeze flow through, which worked pretty well. Make sure you look under the bed for beach chairs and umbrellas. We didn't find them until the last day and we wished we had known there were there.
Almost a perfect stay
It kills me to rate this only good and not excellent. The unit is very spacious and beautifully decorated. It was perfect for just the 2 of us. On the downside though, no fault of the owner, I do have a couple of complaints---- first the heated pool was not heated and was way too cold to go into and enjoy. The wi-fi is signal is none to poor in the room and I had to go the the lobby to use our laptop and tablet every day. I was told they were having a few issues with it but it never changed the 5 days I was there. The Yarmouth Resort is landscaped very nicely but the siding is in dire need of a power wash and the wood need painting (peeling badly). Bottom line is the room was 5 stars, resort maybe 3 to 4.
Great place for vacation
We had a great time staying in this cottage. Lot's of room, nice and private backyard. Seagull beach was fantastic. We had planned to see other beaches but ended up going just there :). We would come back anytime, now that there is internet connection too, and we hope maybe for an AC :) thank you.


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Did you see the results show on America's Got Talent last night? I'm kinda sad my two favorites didn't make it to the Finals! I loved Academy of Villains and Todd Oliver and his dog Irving! Oh well, here's your Final Three:
William Close (and his giant Earth Harp). "I'm so thankful... I love this show. I'm having so much fun on this show," he said. "This show loves you," said Howie.
Tom Cotter, comedian. "Wow," said Howard. "We're going to have a fabulous, fabulous finale."
It was up to the judges to pick the third finalist...final spot going to Sharon and Howie's pick sand artist Joe Castillo over my boys Todd Oliver and his dog Irving! Boooo one of the only times I agreed with Howard Stern this season!
So who's the big winner? Let us know your opinion on Facebook!


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By James Niedzinski
Staff Writer
---- — GLOUCESTER — "It needs rocket-boosters," said nine-year-old Gilad Gerber, working on his LEGO creation at the new after-school care program Thursday at West Parish school.
Gilad, along with 21 other students, took part in the first day of the revitalized program, which kicked off a new era Thursday under the coordination and leadership of staff members from the Cape Ann YMCA.
While Gilad was using his imagination to bring his creations to life, other students played board games and worked on homework in the library, while the rest played basketball in the gymnasium.
The students began by washing up in preparation for the snack of the day, pretzels.
"They're good — really, really good," nine-year-old Gavin Harris said as he washed down his pretzels with a gulp of water.
Gavin said he preferred the holiday-themed snacks the school-run program had previously offered, such as candy canes, cheese sticks and Halloween treats. But staff member Annette Billings said much of the activities and snacks are up to students; she explained to students that snack options must be healthy and the activities reasonable.
The previous program was shut down two weeks ago, and investigations remain ongoing from several local and state authorities looking into its supervision and other issues. But parents and students alike Thursday were glad to have the program back.
"I like (the new program) better than the other one (after-school program) so far," third-grader Elizabeth Dinan said.
Dinan said she didn't care for basketball — the activity of the day — and opted to work on her homework instead.
Staff members managed to trick a number of students during a quick game of "Simon says" as a warmup before the basketball game.
Brian Flynn, the Interim Director of Operations for the YMCA, said the program was off to a good start, but conceded there was a "learning curve" for some of the kids. For example, students first are organized into the school's cafeteria for a snack, and can then choose to work on homework, play a sport or board game.
There was a bit of a learning curve for staff members, too, as they tried to communicate through walkie-talkies.
If students change their minds about what they want to do during the program — which they did Thursday — no one student may accompany a YMCA staff member; students must travel in groups when accompanying a staff member, per YMCA guidelines, Flynn said.
Parents were also glad the program's roughly 12-day hiatus was over. During the program's absence, some parents said getting time off from work, or having a family member help out in child care, proved difficult.
"I was lucky, I was able to get some time off work," Christine Fershaw said.
"It was very difficult," said Laurie Horne.
In a letter to parents on March 1, Superintendent of Schools Richard Safier acknowledged that the sudden shutdown would prove inconvenient for some, but it was necessary to ensure the after-school care program was properly staffed and supervised.-
Guy Cloutman, a parent of a West Parish student who works in Boston, said he was also fortunate, and managed to get some time off work to tend to his child's needs.
"Luckily, I have a decent foreman," he said.
James Niedzinski can be reached at 978-283-7000, x 3455 or at firstname.lastname@example.com.


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4 Ingredient Watermelon Sorbet Recipe
No ice cream maker is needed to make this easy, 4-ingredient sorbet from Kory Figura of Waverly, Iowa. She does report one problem, however. "We couldn't keep enough watermelon in the house to keep up with the demand!"
- 1 cup sugar
- 1 cup water
- 8 cups cubed seedless watermelon
- 2 tablespoons lemon juice
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside.
- In a blender or food processor, process the watermelon in batches until pureed. Transfer to a large bowl; stir in the sugar syrup and lemon juice.
- Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, puree watermelon mixture in batches until smooth. Yield: 1-1/2 quarts.
Originally published as Watermelon Sorbet in Country Woman July/August 2006, p47
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FootJoy Junior shoes offer young golfers advanced comfort and performance to get started on the right foot.Water Resistant
Synthetic leather or PVC offers soft, easy care water resistance with the look and feel of leather. (not waterproof).Slip Resistant
A full collar lining provides superior comfort and ensures your foot remains comfortable and still.Plush Comfort
The lightweight cushioned fit-bed provides extreme underfoot comfort and heel support. The fit-bed ensures a comfortable underfoot environment by dampening shock while walking.Austin Last
Built on the Austin Last, this last offers the fullest rounded toe character, fullest fit across forefoot, standard instep and heel.


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(The Humanitarian Social Network)
Some of you may have noticed this post by Paul Currion over at Humanitarian.info - "Certified Fresh."
For those of you who didn't, it's worth the mouse click and the 10 minutes, tops, that it'll take you to read.
My initial reaction:
1) Take a good look and understand what's happening, because this is the future. If you are an aid worker now, or hope to be one some day, this is a peek through the window at at least some of what you'll be required to know in order to do you job (or even be hired into it).
2) As Paul says (and I paraphrase): It is a lot. You have to know/be good at a lot to be an aid worker. As I have argued repeatedly on my (now closed) blog, this job is not for everyone, and it's certainly not something to do as a hobby during spring break.
3) The "Professionalize the Aid Sector" train has left the station. We won't be being forced to certify by next year, but the day is coming.
What are your reactions?
Views: 672
My initial reaction is to smack my forehead that CaLP is listed under livelihoods. That's just me being me though. It's a good list and thank you Paul for getting up a table like this.
Second reaction was to check off most things on that list...you DO need to know most of that in some shape or form----but do I need a certificate that says I sat in a training versus actually being part of an EMMA assessment? I've always said no to that---like for instance when someone I am managing says to me, I want to go to a training, my first response is yes, that's awesome. Training in what? If we are ALREADY running a cash programme and someone is going to sit in a CaLP training then I feel like that's a waste of time, money and resources...find something (like an EMMA training or a MANGO one etc) that perhaps you don't know that much about and want to move into or feel it will augment what you know...
Is there anything to be said about 'certification' that comes with experience as well? How do we measure that? We do informally but not across any standard lines---and basically if someone is not good at something despite the years they might have, instead of telling them, actually, you aren't cut out for this, we send them on trainings instead. You can stick me on a math training but I'm not about to be the next Einstein. Aptitude for something should also mean something...as should performance based work--if you suck and don't meet standards set, you need to be let go. As you would in any job.
So yes, certification is coming and it's actually here and you need to know all that stuff (it looks like a helluva lot more than it is---a lot of it overlaps and works together, at least it does for me), and being an aid worker is a job and a serious one and it's not for everyone. The bigger issue for me is that people should get fired for being bad at their jobs. That's what we need standards and precedence for. We keep multiplying and letting people believe as long as they have good in their hearts they can "help". Which you can, but not without the requisite skill set.
Oh and disclaimer: I am a Red Cross person mostly---so someone from one of the big NGOs being mentioned--which is probably why that list looks normal to me and the minimum people should know.
Oh and Paul: Add SEEP network or Eldis etc under livelihoods instead of CaLP.
Apologies for including CaLP under livelihoods. To be fair, the table was built on the back of an envelope using half a biro.
For me the question is not so much whether you need a certificate that shows you were in a training, but how you balance education and experience to create a framework which accurately represents peoples' skills. This is entirely possible, although that sort of framework requires a lot more work to build; and that's what worries me, because it is always easier for organisations to take the path of least resistance.
I would be careful about writing off training simply because you think you already know the subject area; my experience is that many experienced aid workers do not in fact know the basics precisely because they picked it up on the job – and that can lead to greatly decreased effectiveness, if not serious mistakes. That's where your last point is particularly relevant, because we do need to be better at spotting duds (as well as spotting talent) – but the serious shortage of decent aid workers we face makes that more difficult than it should be.
Hmmm... I have been sitting and thinking about this one for a few days and in the sense that I think its a good idea, I also know that "professional certification" is not the same as "competent."
(skip to the part 2 minutes in after the activisty platitudes)
Now, I'm not a fancypants-super-dark-sider (not yet, anyway) The outcomes of lives and significant conflict does not depend on my actions. That said, some part of professional certification feels a bit like applied bureaucracy to solve a different problem.
The Problem it seems like it wants to solve is getting "qualified people in the field" by raising the bar with the goal of "being better at aid". What Certification actually does (IMHO) is creates a new system to objectively manage (or manipulate) qualities that are non-objective (people with skills). I think its a common management issue to solve problems by adding more structure... I think it might be one of those things that is endemic in ID... just add some more process/paperwork/etc with the goal of legitimizing the work done in the field.
Trainings and certifications, like bootcamps can teach you how to follow protocol, operate in a structured hierarchy, to accomplish a task. Not much of it gets at the heart of the matter... our roles in these structures, and how they actually play out -- we can bang out the theory all day... but what is the certification for it being absorbed, integrated, and practiced on the hyper meta-level that drives the systems of change?
Here's the other catch - Certification is going to come with a sort of... cache that will be inaccessible to our local partners, and then once again, only the privileged and now certified people can save the world.
Maybe there is a way to change *how* this certification would be implemented -- but I doubt that any funding agencies would like that.
Certification is absolutely a management tool, but I disagree that the qualities that we want to manage are non-objective. What we should be aiming for is a) basic minimum levels of competence that b) relate closely to the designated and actual roles of the individual, c) in the practical context of the organisation in which they work.
This does require more bureaucratic structure, which is something which I am generally opposed to on principle. In my rich fantasy life, however, I dream of organisations who develop more effective structures, rather than just developing more structures. I realise that this is a pipe dream, which is why (if I continue to be involved in certification issues) I am going to fight the bureaucratic tendency strongly.
I agree with you that individual certification does not address organisation-level quality, but org-level certification also approaches rapidly, and is likely to hit us before individual certification does. I also agree with you that there are questions about how certification will be "absorbed, integrated, and practiced on the hyper meta-level that drives the systems of change" - but since the humanitarian sector is already atrocious at learning, I don't really see that as an obstacle.
Finally: yes, certification does imply exclusion, and that worries me because it undermines the spirit of voluntarism that this sector was built on. However I have to face the fact that the world has changed, and voluntarism is not as relevant it used to be in the industry. Even if it is, being a volunteer does not mean that you can't be professional. (For example, RNLI lifeboats in the UK are crewed entirely by volunteers, and believe me when I tell you that they are professional.)
The challenge is this: how do we build professionalisation frameworks (including certification) which act both as a quality assurance mechanism for the sector, and also as a capacity-building framework for our existing and future partners? It may be the case that funding agencies don't like what we propose; but it's better that we set the terms of the negotiations, rather than waiting for them to design their own certification systems.
Great response!
If they are atrocious at learning... how is that not an obstacle?
I'm an OrgDev junkie at heart -- so this is an interesting statement to me. Is it not an obstacle because its so critical? or not an obstacle because its so broken? Or?
On the exclusion point -- I think the exclusion part is interesting but not because of that whole "volunteering" history -- but more that in order to do this work, you have to *care.* Deeply or madly. Maybe that caring spirit is what drives half of the broken systems that we fight so hard to keep in place. Maybe the intrinsic karmic reward is what causes our suffering? Maybe an industry-wide level or indifference is required for us to do it better.
(and you maybe right that "setting the context for designing the playingfield" is necessary -- but I'm curious who is going to declare themselves the one(s) who are in the know enough to swing this system into action -- if only to do it before the funders do?)
I could write more, but I'm going to create some space for other folks respond...
The answer to the question of who will take the lead is already becoming clearer. SPHERE, HAP and People in Aid have already started the process of creating a potentially viable standard by pooling their efforts via the Joint Standards initiative. SCHR and ELRHA have put down the research foundations on organisation and individual certification, and both of them are moving ahead with their partner networks to work out how they can be implemented. Most of the "premier league" humanitarian organisations are either considering or already putting in place quality assurance mechanisms that strongly resemble the first steps towards certification.
On caring, I would rather work with somebody who was good at their job but didn't care about the community they were serving, rather than somebody who cared a lot but was not very good at their job. I don't want to downplay the caring aspect - it's why I do this work, after all - and obviously the ideal is somebody who is both, but a well-designed certification could actually help both of those people.
I think that certification, done properly can actually help with recognising the huge array of skills and competencies that are utilized in aid work on a daily basis.
The framework is important for how this is done and I think there is a huge difference in classroom based learning to field expereince, and I think you need both theory and practice. I think certification should be demonstrated on current competencies for people with years of experience, or completed on the job for people new to the field.
I wonder if as part of the certification process people will be required to complete a certain amount of field practice under supervision?
thank you for reading
If I was designing a system, then field experience would be central to achieving higher levels of professional qualification, although not for entry-level positions. On the other hand, academic qualifications in generalist subject areas would probably count for nothing; so I suppose I'm showing my bias...
Hi, Paul
what my hope would be is that you end up with certification pathways that suit a variety of experiences with a variety of processes.
For academic quals - ah this is a difficult one. I get asked all the time in my primary field how come people can't get certified on the basis of their quals alone? and I say because you need to demonstrate how you meet those competencies against these performance elements in your current role. all the quals say is you completed study in a certain area, not that you know how to apply it. ( sorry that might sound a bit blunt)
My feeling is for academic quals that specialise in an area - that gets your foot in the door of an organisation if you are lucky.
That is an entry point - the development of competency in key areas required for certification or perhaps different levels of certification takes time, and learning from others, and experience. Ideally a good certification system would work for both experienced field workers, those new and just finshing their study, and those transitioning in from other sectors with transferable skills.
thank you for providing so much information. I'm going to follow up because it interests me a lot.
Really really good question J/Paul. One I feel I should ponder further, but then I never seem to get enough headspace to ponder a lot, so...
As a person who gets paid to do training I naturally feel quite keen on people taking it seriously to gain professional skills. But as I think through some of the issues I feel it links to the age old debates around education. For example - is good education the one that gets you through exams? Or the one that makes you think? Certification could easily become all about the label and less about the 'professionalism'.
I really believe in professionalism, but I don't necessarily think that certification will make you professional. How many incompetent doctors, lawyers, plumbers are there out there? All with excellent certification, and maybe even in some cases references?
I also feel uncertain about the debates on volunteerism/professionalism etc. I mean, I think communities definitely don't care if you are a nice person or not, they mostly want you to deliver. But part of that delivery for a good percentage of aid work is communication, respect, values. In fact in the list of standards above there is a lot of discussion on values, standards and 'philosophical' issues if you will. I just recently did a training on several of them, and I spent a lot of that training challenging local colleagues to widen their world view so they could become 'professional' aid workers. So you may not 'love the poor' but I kind of expect you to 'respect them' and by that I mean, act as if their views, rights, culture is important and not subject to the efficiency demands of you, the professional. It's tough to define the boundaries on this one, which is why I think we are all a bit uncomfortable in drawing them too simplistically. Or maybe it's just because professional aid workers are trained to think critically about everything which makes them a little exhausting to be around! ; - )
I agree with those who say that the same 'market' forces that caused all the other professions to become professional are definitely upon us. For example, money (communities getting to veto incompetent aid agencies anyone?!), or legal pressure (taking agencies/individuals to court for professional malpractice - it's already happening in the media in some countries). I think that whilst the certification/standards manuals can be terrifying they are designed as best as people know how, and they are a constant attempt to codify am immense body of knowledge and experience. So, I hope we can drive the certification train in roughly the right direction.
Still, at the end of the day your personal values will drive you to use that professional knowledge/training/information to become a 'good' aid workers. Personally, I couldn't bear the thought that as a well paid ex-pat I didn't deliver the best service in the best way as I knew how, because I figured if they wanted someone incompetent, they could have got them cheaper, local and at least some poor person's kids would have got fed. And that was what pushed me to improve - more than any boss, performance appraisal or course. I suspect for most of us that is what is behind the rejection of 'because I care I am doing good' kind of attitude and pushes us towards embracing professional standards, mixed though they may be.
Dammit, I should really go do some work now.
The argument ad incompententio doesn't persuade me very much - while there may be incompetent doctors out there, I really wouldn't want to have been born before the medical sector professionalised. (That's not quite true - I wouldn't want to have been born before the development of anaesthetics.) However you're absolutely right about the central role of the way we work, and not just the professionalisation of the work itself. While we may be uncomfortable with simplistic approaches to incorporating this into professionalisation measures, that's not an argument against professionalisation per se. It just means that it's our responsibility to make sure that simplification doesn't become over-simplification.
It's your last point that cuts me the most, and I think cuts the professionalisation argument its most fundamental issue. I have literally no interest in professionalising expatriate aid workers, because the primary reason we need international aid workers is that we have failed to build the professional capacity of local aid workers (and other local actors). I realise that any system that will be developed is likely to be developed starting from the international cadre and working "down", but I believe it should go the opposite direction. This is both because it's local staff that bear the weight of responsibility for delivering in the field, and also because international staff already have access to far more, far better resources for professional development.
EDIT: "Literally no interest" may be a little strong; I do have quite a lot of interest in professionalising internationals. However "professional development" oftens gets interpreted as doing a Masters in International Relations, which for obvious reasons is functionally meaningless.
Whilst I agree that 'professionalising' may help, I fear that it will be a step towards bureaucratizating the sector. I may be swimming against the tide, but I think that what aid workers need is enhanced emotional intelligence, more 'soft skills', more inter-relational and self-relational training. As my good friend Jennifer Lentfer says: aid workers need to know themselves! My experience tells me that we have enough technical skills, but we can do better in terms of relating to oneself and others (and "the other", as other countries, other cultures, etc) with more awareness. Yes, awareness. So if I had to wish the sector more training I would say "let's all go on an awareness training". The best aid workers combine emotional intelligence with professional skills and they leave a positive mark behind them mainly for their ability to relate as human beings with other human beings, not for their logframe skills, because "people will forget what you said, people will forget what you did, but people will never forget how you made them feel" (Maya Angelou).


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A Fox News correspondent has been busted again for pushing a one-sided story claiming religious persecution of Christians. Todd Starnes helped promote a story about a California first-grader who allegedly was not allowed to give a one-minute presentation about her family's Christmas tradition because it included religious references. As Right…
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UHI 50 metre swimming pool
I call upon the UHI Inverness Campus Project Board to include a 50 metre swimming pool, available for community use, in its plans for the new Inverness Campus. Please Note: Do not use apostrophes or single quotes when writing any comment as this can result in the quote being erased.
Sonya Ramsay
I have seen the swim team squeeze into a part of the pool at the leisure centre. It's a shame. This is not allowing them to reach there full potential. A Olympic size pool would make a huge difference. Not only for the swimming team but also for the people who wish to learn to swim at the leisure centre. At the moment each group has a limited amount of space. It's not enough for the beginners or the advanced. A separate pool for swim team and beginners would be a huge benefit to Inverness.
Recent signatures
Sonya Ramsay2 months ago
Patrick HastonUnited Kingdom2 years ago
Richard HargraveUnited Kingdom2 years ago
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Sioux City Fire and Rescue's Mark Aesoph says at 2:46 a.m. Friday morning, fire crews were called to 2501 Jennings Street.
Upon arrival, firefighters reported smoke was visible from the home.
Corey and Genell Reinert, the home's occupants, had been alerted by their smoke alarm, left the home, and had dialed 911 to report the fire.
The fire was on the front porch of the home and it had spread to the crawl space and basement.
Fire crews put it out quickly and there is minor fire and smoke damage.
Aesoph says the cause of the fire was an improperly discarded cigarette, which had been put in a potted plant and ignited materials, spreading to the home.
No one was injured and he reminds residents to have working smoke alarms.


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This morning, I had my coffee cup in just the right place at the right time. The sun threw a rainbow through my kitchen window and right into my cup. Now that's the way to start your day.
Wakin' up to a rainbow in my cup
By: observingnatureSubscribe Channel: Weather Location: Endicott NY
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says ... on Tuesday, Mar 13 at 7:02 PM
Ha! Geode... I can't take credit for creativity here... the sun get's all the credit.84099374
Inappropriate? Alert Us!
says ... on Tuesday, Mar 13 at 3:56 PM
Very creative!84083403
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Short on genuine assets - thanks by far to injuries - the Panthers have little to work with before Wednesday
Highlighted FanPost from the LBC community
Florida Panthers Trade Deadlines Past: Jacques Martin
Deadline dealings from a year ago
Could Marty Reasoner be next?
An illustrated timeline
Duh. Here's another one, this time from the New Yoirk Times' Jeff Klein and Stu Hackel.
"Chris Kontos" (praise-ed be thy name) is certainly a man cut from the cloth of, well, his own opinion. Enjoy! And check out all that Cycle Like the Sedins has to offer...you won't be left wanting. James runs a terrific blog.
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The IESNA New England Section will present its popular Light Sources Seminar on Monday, November 5, 2001, 1:00-6:30pm, at Osram Sylvania's Lightpoint facility in Danvers, MA. In this half-day seminar, information will be presented on different types of light sources: how each produces light, what types of environments are best suited for particular lighting systems, and what the limitations are.
Topics treated in detail by this Light Sources Seminar include:
lighting basics--electrical terms, lighting terms, color basics
incandescent & halogen lamps--incandescent, line-voltage halogen, low-voltage halogen
fluorescent lighting systems--linear and compact fluorescent lamps and ballasts
high-intensity discharge systems--high-pressure mercury, metal-halide, low-pressure sodium, high-pressure sodium
The seminar will be conducted as a mixture of lecture and hands-on demonstrations and will conclude with a tour of Osram Sylvania's Lightpoint facility to observe different lighting schemes in real applications.
Seminar fee is $50 for members, $75 for non-members. Continuing Education Units (CEUs) for engineers, architects, and interior designers are available.
For further information call Nick Ferzacca at 617-520-9243 or go to www.iesnewengland.com. Registration deadline is October 26, 2001. Confirmation notices will be sent out after the deadline for registration.
About the Instructors:
Paul Ratliff has worked in the lighting industry for over 20 years. He has held several engineering positions in both high-intensity discharge and fluorescent lamp manufacturing and applications. He is currently a product marketing manager in Osram Sylvania's Electronic Control Systems division, and is on the board of managers for the New England Section of the IESNA.
Bob Lingard has been a researcher and graduate student at Rensselaer Polytechnic Institute's Lighting Research Center. He is currently the manager of general lighting sales force education at Osram Sylvania's Lightpoint facility, where he conducts and facilitates lighting education and develops e-learning courses.


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Customer Reviews
5 Item(s)
- Good buying experience Review by Jack Dawson
Feature Overall Value Quality
- Great Buy Review by Howard
Feature Overall Value Quality
- Good Experience Review by Dennis
Overall Value Quality Feature
- Order went fine - all arrived OK Review by John Wolfe
Feature Quality Value Overall
Ordered from Bulb America, got a lot of emails about what the status of my order way, including an email saying that they had been left at my house.
Great experience - will definitely come back here for another order.
(Posted on 6/16/10)
- Good product Review by Robert Plymyer
Feature Quality Value Overall
5 Item(s)


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- Address:
777 South Broad Street
Philadelphia, PA 19147Neighborhood:
Center City
- Cuisine:
French / IndianPrice: $30 and under
- Dining Style: Casual Elegant
- Website: http://www.mytashan.com/
- Phone: 2676872170x
- Hours of Operation:
Lunch: Sunday- Saturday 11:30am- 2:00pm
Dinner: Sunday - Thursday: 5:00pm - 10:00pm,
Friday - Saturday: 5:00pm - 11:00pm
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: French / Indian, Indian, Asian
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Delivery, Full Bar, Gluten-free Menu, Happy Hour, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, Takeout, Weekend Brunch, Wheelchair Access, Wine, Wine Bar
A word from Tashan
A traditional Indian greeting awaits you at your table: "Namaste" which "welcomes the divine within you."Continued
Tashan takes its inspiration from an age old approach to fine dining. Traditional Indian royalty would graze their way through a succession of grilled delicacies from the Tawa, Sigri, Tandoor and then finish with a single dish of a special curry or grand biryani.
We invite you to immerse yourself in 'Our India' exotically fused with a unique modern ethnic edge. The communal dining service lets you share our small and intricate entrees.
All our dishes are cooked to order and will come to your table the moment they are ready, so expect a gentle flow of dishes and let us help you through this journey of a memorable meal.
If you cannot find the reservation time you are looking for, please call us to inquire about seating at our beautiful lounge area, or outdoor cafe.
Tashan takes its inspiration from an age old approach to fine dining. Traditional Indian royalty would graze their way through a succession of grilled delicacies from the Tawa, Sigri, Tandoor and then finish with a single dish of a special curry or grand biryani.
We invite you to immerse yourself in 'Our India' exotically fused with a unique modern ethnic edge. The communal dining service lets you share our small and intricate entrees.
All our dishes are cooked to order and will come to your table the moment they are ready, so expect a gentle flow of dishes and let us help you through this journey of a memorable meal.
If you cannot find the reservation time you are looking for, please call us to inquire about seating at our beautiful lounge area, or outdoor cafe.
Foodspotting photosSee all photos
Tashan reviews from OpenTable diners
143 reviews since May 6, 2014
- Food4.6Service4.5
- Ambiance4.3Noise LevelModerate
fit for foodies (108)special occasion (85)good for groups (78)romantic (58)notable wine list (45)neighborhood gem (42)great for outdoor dining (36)vibrant bar scene (26)great for brunch (21)hot spot (18)great for lunch (15)late-night find (13)kid-friendly (7)Show More
- OutstandingLive2eatDined on 8/31/2014We have been here many times, and Tashan is consistently outstanding. It's a great place for large groups (especially for a late brunch) as well as an intimate meal. They clearly take pride in their food.The chef's tasting with wine pairings is a wonderful way to experienc the eclectic menu, which is creative without compromising quality. Tashan has wowed everyone from our American born nieces to my India-raised parents.Special Features:I would recommend this to a friend.
- Great place - why isn't it crowded?OpenTable Diner Since 2011Dined on 8/30/2014This was an EXCELLENT meal. The dishes were well flavored and thought out. The staff was exceptionally attentive (but not annoying), the atmosphere was modern yet inviting. No complaints at all. Why is this place not more crowded?Special Features:
- Amazing!OpenTable Diner Since 2011Dined on 8/29/2014First time at Tashan and can't wait to go back! We had the 5 course tasting menu which ended up being more like 10 courses! Delicious food, amazing variety. I can't wait to try their regular menu!Special Features:
- Best Indian In PhilaFroggieDined on 8/28/2014Each of Munish's restaurants is a gem. The food at Tashan is thoughtful, interesting and delicious and the great service is a perfect match. I could just about live there.Special Features:I would recommend this to a friend.
- Redefined Indian CuisineTimEatsDined on 8/27/2014Brought a family friend to eat. Wonderful setting to catch up. Very attentive server customized the tasting menu for us to accommodate numerous dietary restrictions. Took advantage of 50% discount on wine. Will visit again when we go back to Philly.Special Features:I would recommend this to a friend.
- Ann1Dined on 8/26/2014Delicious food in tapas-size servings. Expensive, but worth it for a special occasion.Special Features:I would recommend this to a friend.
- A must-go restaurant.NrkdDined on 8/25/2014Tashan never disappoints! Always creative, thoughtful, and innovative twists on classic Indian cuisine that are delicious and soul-satisfying. Service is timely, friendly, and knowledgable. One of my favorite restaurants in all of Philly!Special Features:I would recommend this to a friend.
- ExcellentOpenTable Diner Since 2012Dined on 8/24/2014The food, the service and the experience were outstanding. My wife and I had the 5 course tasting meal. Everything was delicious and beautifully presented. There was so much food, and I am a big eater, we had some to take home which our daughter loved too!Special Features:I would recommend this to a friend.
- Chef's TastingFoodieFamilyDined on 8/23/2014My husband & I went with our daughter and her boyfriend. We were all impressed. Since we rarely eat Indian food, we approached this as an adventure. It was! The chef's tasting was an experience, there were a total of 7 courses! (All were good.) Then an exceptional dessert! We're talking about doing it again.Special Features:
- AWESOMEOpenTable Diner Since 2008VIPDined on 8/23/2014My wife and I are Indian and love Tashan and rave about it to all of our friends. We took my wife's parents and their friends for lunch. Everyone was impressed with how the fusion approach was implemented. The flavors are outstanding, familiar yet new and service is impeccable.Special Features:
- BYOB 'n Corkage is Free Tra LaPhyllyAndMeDined on 8/21/2014Tashan was great, but Open Table mistakingly showed them to be a BYOB with Free Corkage which was not the case. This is not the first time it's happened to me using Open Table (Doc Magrogans Oyster House in West Chester, PA is another) and should be corrected immediately; I don't like paying a $25.00 fee and giving a zero tip as a result. Please do something about this problem ASAP. Thanks!Special Features:
- Wow! What an incredible experience!HappyEaterDined on 8/20/2014Our party of four, which included my 12 year old daughter, had such a wonderful meal at Tashan. The service was just the right level of attentive, and the waiters had great personalities. I highly encourage diners to try the 4 course chef's tasting. Each course had 3-4 different dishes, and all were so beautifully. We had so many favorites: the calamari, scallops, lamb chops, Waygu beef satay, goat cheese naan, vegetables, chocolate tea, crunchy salad, potato lollipop, shrimp, red snapper, sorbet, creme Brule with rose water doughnut. .. everything! The black walled decor is really cool and adds to the overall ambience. This is a really strange thing to say, but check the very different bathroom.Special Features:I would recommend this to a friend.
- DeliciousnessPukoDined on 8/13/2014Did the five-course chef's tasting menu, so I probably tasted between 12 and 15 items. All of them were very good and service was fantastic.Special Features:
- relaxing atmosphere with good foodOpenTable Diner Since 2014Dined on 8/9/2014This was my third visit and I have never been disappointed. The place is attractive and the service is excellent. A server always asks if it's your first visit. On this trip we tried sea food. The food was very deliciousSpecial Features:I would recommend this to a friend.
- One of the best!!!!!!!!!!!OpenTable Diner Since 2012Dined on 8/6/2014We brought our daughter to Tashan for her birthday. She loves Indian food. It couldn't have been better. The wait staff was wonderful. The food delicious and the half bottle of wine was just perfect. I can't wait to go back again. I think they need take home bags with their own name on it rather than the restaurant name whose food is not as good as theirs.Special Features:I would recommend this to a friend.
- ExcellentOpenTable Diner Since 2012Dined on 8/5/2014The food was AMAZING and the service was great. Highly recommend!Special Features:
- Amazing food with great servicesOpenTable Diner Since 2014Dined on 8/4/2014One of the more memorable dining experiences of my life. Given the great reviews I went in with pretty high expectations, and the experience more than lived up to it. All three dishes I had were top-notch. One of the better lamb chops preparations I've tasted. Tipsy cake was very, very tasty (it's the house specialty desert); Lastly, the service was wonderful. Not overbearing, but exceptionally attentive. The sommelier left a bit to be desired, I will recommend everyone to visit tashanSpecial Features:I would recommend this to a friend.
- AWESOMERogueDined on 7/30/2014We had out-of-town guests with gluten and dairy sensitivities who requested Indian food. We couldn't have been more delighted with our experience at Tashan the other night. Our server suggested an appropriate number of menu items to order, and every single one of them was PHENOMENAL. The restaurant's a tad dark, but it's quiet and perfect for a business dinner or old friends reconnecting.Special Features:I would recommend this to a friend.
- Delicious Sunday Brunch BuffetPhillyGirlDined on 7/27/2014Fantastic brunch buffet. All of the food was delicious and fresh and plentiful. This is a great Sunday brunch for groups, couples or families. There are vegetarian options and even choices for those who aren't into Indian food. Definitely worth checking out!Special Features:
- Will be Back, Loved itjulianneDined on 7/26/2014My husband, Charles Fay, was given a gift card from, Vimal Narang, he was running a company in ny, and she was retiring. we loved the restaurant and food and will definitely come back!Special Features:
- Indian food taken to the next levelVPowerDined on 7/25/2014Excellent food, not so excellent service. Requested outdoor seating when reserving through opentable, if available. Arrive for reservation and there was no acknowledgment of my request, which would have been appropriate even if no space was available. After being seated, it took a long time to receive a wine/beer/drink list. Three waiters running around, and no one seemed to know who was responsible for our table. Servers seemed harried. Food was excellent. Would return again and hope for smoother service.Special Features:I would recommend this to a friend.
- Bursting with FlavorLorrieLovesCulinaryDined on 7/22/2014We recently bought Living Social coupon for chef 4 course tasting. A great value and everyday menu at$50 also a great value. Ambiance sexy and modern, service slow to start but ended well. Four courses included 3-4 entrees each. An amazing blend of bold flavors and textures. For a foodie at heart and out of the box adventure! Will come back for sure and order off the menu. That way I can concentrate on 3-4 flavors and enjoy every second of complex ingredients. I would definately tell a friend or10! Bold, inventive, sleak, sexy and culinary fun!Special Features:I would recommend this to a friend.
- Fantastic FoodladylouVIPDined on 7/21/2014We went for the first time a few nights ago, and plan to go back often! The food was amazing. I had a 'chaat' at the start of the meal, which was made up of baby spinach, which was fried to it had this wonderful crunch. One of the best appetizers I've ever had. The shrimp tandoor was tasty, as was the sri-lankan salmon. I had a mango lassi that was unforgettable. Can't wait to go back!Special Features:
- JVjohn4347Dined on 7/19/2014Our table of 4 had order the tasting menu, with one person ordering a vegetarian tasting. The non-vegetarian food came out at a good pace, however the vegetarian food came out later for each tasting and was placed in the middle for all to share because it wasn't identified. This left the our vegetarian friend watching us eat at times and not eating enough altogether.Special Features:
- Tashan Is WonderfulSteveDined on 7/18/2014The food and service at Tashan are very good. The wait staff is very attentive and very knowledgeable about the dishes they are serving. The food was very good and I look forward to returning. The only negative was the bar. They have what appears to be a very well stocked bar; however, the drink preparation was lacking. Both cocktails were poorly prepared. We turned to their wine selection instead. The beer menu could also stand to be broadened.Special Features:I would recommend this to a friend.
- TrevorLanisterDined on 7/18/2014Very attentive staff. Diverse menu. No wrong choices. Nice beer/wine list.Special Features:
- night of firstReviewyoucantrustDined on 7/17/2014Great food and cocktails. If you never had Indian food, this is a great place to start.Special Features:I would recommend this to a friend.
- sublimeX4meVIPDined on 7/15/2014We did the chef's tasting menu with a Living Social voucher. We had an excellent meal. We especially enjoyed the crispy salad and the Lamb Vindaloo. We'd return.Special Features:
- Amazing food & allergy friendly!TesslingtonDined on 7/2/2014Our dinner was amazing. Our server, Bennett, was professional, friendly, and so helpful. We especially appreciate Tashan accommodating our son's peanut allergy. We love Tashan!Special Features:I would recommend this to a friend.
- Excellent!bphiliDined on 6/28/2014I love Indian food and this place had both excellent food and service. Great prices tooSpecial Features:I would recommend this to a friend.
- OpenTable Diner Since 2012Dined on 6/28/2014we were initially seated at a very strange large table suitable for vikings, but we asked to be reseated and they were very friendly and accomodating about moving us.Special Features:I would recommend this to a friend.
- Excellent Chef Tasting MenuMarnieJDined on 6/26/2014Came to Tashan with a friend with a LivingSocial certificate for the Chef's Tasting Menu & dessert. Everything was delicious. This is a restaurant I would repeat. The ambience was nice, very dark and I am sure it is hopping on a Friday/Saturday, we were there on Thursday. I enjoyed the new tastes/flavors as I am not that familiar with Indian cuisine.Special Features:
- Good food but strange wine listtmaxVIPDined on 6/25/2014Friends had warned us but we decided to give it a go. Surprisingly food quality was quite good with thoughtful mix of ingredients. Unless you eat a lot, portions were not too bad. Drinks were a disappointment. Sangria was watered down with some soda in it. Wine list was strange. Some very mediocre bottles for $60-80 and then suddenly everything else was $200+. Not a bad place if you drink your wine before or after the dinner and stick with some beer during the diningSpecial Features:I would recommend this to a friend.
- MehOpenTable Diner Since 2008Dined on 6/19/2014Server seemed disinterested. Menu was not user friendly. Food was decent but priced way too high for what it was. Too many other restaurants in Philly and other hole-in-the-wall Indian joints that are cheap but have amazing food, to ever go back or recommend this place to anyone. Bottom line, not impressed.
- Terrific Indian foodALROVIPDined on 6/9/2014Every time I eat at Tashan I enjoy the quality, and the real Indian food.Special Features:
- Great placePhilly2014Dined on 6/7/2014The waiter explained the different styles of cooking used and made recommendations for us. The meat eaters in the group loved the Quail. I ordered the kale and it was very good. The best part is that you can keep ordering if you are still hungry.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2012Dined on 6/6/2014Outstanding meal and service - the bets Indian food I have ever had.Special Features:
- JackieVIPDined on 6/6/2014We are never disappointed when we go to Tashan. The service is second-to-none and the food is delicious!Special Features:
- Wow - great find!ladymDined on 6/1/2014My husband came upon this restaurant through a Living Social Deal. We decided to try it out for my birthday dinner. I was concerned, since due to health issues I am stuck being dairy/gluten free, which is a tough thing with Indian (dairy esp.). They told my husband that they would cater to my needs. Wow, best DF/GF dining out experience I have ever had! I simply skipped out on the sauces and they made fresh GF naan, which I have NEVER heard of anywhere (I've searched!). I was warned that some of the dishes would probably be a little dry for me, but that wasn't the case. Everything was so incredibly delicious. We chose a Spanish red wine by the glass from Rioja. Recommend the brussel sprouts & scallops! 4 for ambience for weird bathrooms.Special Features:
- Food was perfectwelovetoeat2Dined on 5/30/2014We waiting a while to get out seat (we had a reservation and no one was in front of us - the host just wasn't around). We sat outside and it was perfect. The server was very kind and knowledgeable about the menu. The food was impeccable! Great Indian food with lots of spice. Loved the timing that everything was brought out. We will definitely returnSpecial Features:


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Newcastle Summer Ale - The Caledonian Brewery Company Limited
Displayed for educational use only; do not reuse.
Ratings: 337 | Reviews: 126 | Display Reviews Only:
Reviews by allforbetterbeer:
3.13/5 rDev +5.7%
Poured into a goblet. No freshness date on bottle.
Pours a bright, light gold body with small bubbles rising to the surface. The head is eggshell, and produces some nice lacing on the glass.
Actually smells like a lager-influenced English bitter. Mild leafy hops and a sweet malt background play together with some toasty light bread notes. Smells rather inviting.
The flavor has a sharper hop presence than the nose indicated, which reminds me a bit more of a pale ale than a bitter, but it alls holds together pretty well. The malts are rather one dementional, and the hops are not quite English, but this gets by alright.
The carbonation is quite sharp for a bitter, and this feels much more like a generic lager than a real bitter, but all the same it come off fairly well and doesn't feel too thin.
Conclusion: a fairly good beer for a macro, that is for sure. As for being a real bitter, it falls short, but it would be an alright choice if the alternatives were all macro lagers.
09-14-2012 18:46:30 | More by allforbetterbeer
More User Reviews:
2.25/5 rDev -24%
04-27-2013 02:24:41 | More by Tiernan
2.5/5 rDev -15.5%
04-20-2012 01:20:24 | More by Shakerman
3.08/5 rDev +4.1%
Review from BeerAdvocate Magazine Issue #52 (May 2011):
Typical summer-driven incarnation here to drum up sales (summer = light and golden, right?). Nothing wrong with that, just typical. Clear and golden, impressive head on top. Buttery nose with some spicy hop presence. Smoothness over crispness in a fluffy light body. Buttery yeast flavor is the main attraction here, with the malt helping to round it out. Hops have a quick kiss of bitterness and spicy flavor. Light bready maltiness peeks through right before the dry finish. The buttery tone eventually chips away at the drinkability; not half bad, but the flavor doesn't scream summer to us, so perhaps it's not so typical after all.
07-28-2011 14:23:22 | More by BeerAdvocate
New York
2.5/5 rDev -15.5%
06-15-2012 12:29:47 | More by csmartin6
3/5 rDev +1.4%
10-20-2013 02:49:30 | More by Apotheosis
4.25/5 rDev +43.6%
08-12-2013 22:44:15 | More by Hugh37
3.5/5 rDev +18.2%
10-06-2012 16:21:50 | More by NilocRellim
2.25/5 rDev -24%
09-12-2012 14:39:45 | More by wattoclone
United Kingdom (England)
2.88/5 rDev -2.7%
A 355ml bottle with a BB of April 2013. Picked up from a supermarket a while back, and stored in my garage. Brewed in Tadcaster (presumably at John Smiths). The Newcastle brand seems to be plastered on an increasing number of beers - rather than bolstering the brand I reckon the effect will be to dilute it. Oh well.
Poured into a straight pint glass. A clear golden-amber colour with medium carbonation. Forms a decent head of frothy white foam that lasts for a minute or two before dissipating. Some lacing. Aroma of light grainy malt with hints of faint caramel, husk, mild cardboard, fruity ale yeast and a whiff of stewed leaves. Not much going on.
Tastes of grainy malt with a mild finish. Hints of weak caramel, husk, fruity ale yeast, wet cardboard and a hint of stewed leaves. A slightly harsh note in the background, followed by a subtle bitterness upon swallowing. Mouthfeel is dry, smooth and faintly tingly. Carbonation is OK but the body is thin and watery. Somewhat astringent, with an aftertaste of cardboard and stewed vegetables.
Meh - a pretty poor effort. Bland and watery, with little depth or character to keep you interested. The Newcastle brand is going to be subject to the law of diminishing returns if it keeps making brews like this. Give it a miss.
04-29-2013 21:58:59 | More by jazzyjeff13
3.25/5 rDev +9.8%
12-31-2012 05:00:04 | More by dmk91
West Virginia
4.1/5 rDev +38.5%
I had this one on tap last summer and never thought to write down any thoughts about it, maybe it wasn't too memorable. Pours pale yellow with a billowing white head leaves behind thin wispy lace on the sides of my glass. Aroma has a nice earthy citric hop character with light pale airy malts a bit of cracker and white bread grain action going on. Nice to see a one trick pony do something different for a changes. Flavor is light on bitterness with a touch of fruity apple notes and pale malt sweetness a very nice refreshing mass produced beer that strays from mass produced beer. Under 4.4% abv send me this in cans and I will tailgate before the concert or the big game. Mouthfeel is light bodied definitely a summer drinking beer, not a lager but a light floral/citrus lightly hopped golden bitter. Each sip is more enjoyable than the next excellent easy going mass produced English summer ale.
06-08-2011 01:43:50 | More by WVbeergeek
2.75/5 rDev -7.1%
05-20-2012 04:50:27 | More by robthepenguin
2/5 rDev -32.4%
06-08-2012 10:20:47 | More by MrVonzipper
New York
3.5/5 rDev +18.2%
08-19-2012 17:58:11 | More by ABokononist
2.25/5 rDev -24%
10-17-2012 05:38:25 | More by beerbrains
3.5/5 rDev +18.2%
03-01-2012 04:17:58 | More by Beezee
3.03/5 rDev +2.4%
Definitely one of the better summer ales Ive tried. This beer is a light pale yellowish color. It pours smoothly into my snifter and has an average amount of head, lace and foam. It has a typical summer ale aroma of lemon and lager. It is a beautiful color and it is a pretty decent beer. Great for barbeques and backyard swim parties.'
08-26-2012 17:46:41 | More by WoodBrew
3.5/5 rDev +18.2%
01-06-2012 06:37:54 | More by monkeylice
South Carolina
3/5 rDev +1.4%
12-09-2012 17:30:22 | More by Damian74Shensky
New Jersey
3.75/5 rDev +26.7%
10-13-2012 01:12:10 | More by JohnFatAss
3.9/5 rDev +31.8%
It was a Saturday morning with warm weather and football on the TV. I've always liked Newcastle and all summer my main beer place has had the Newcastle Summer Ale so I decided it was high time I tried it.
It came to me with almost no head a light orange in color. I raised it to my lips taking in the slightly hopy scent. Took a taste rolling the liquid over my tongue and realized it was just a lighter version of Newcastle and nothing more. I was a bit disapointed but didn't really expect anything more. Just a lighter version of the English Ale.
It goes down easy but is just not that exciting, I'd have it again but maybe next year.
09-06-2009 17:12:59 | More by ImusBeer
3/5 rDev +1.4%
01-01-2013 01:53:42 | More by cliff1066
2/5 rDev -32.4%
06-29-2014 12:45:28 | More by Tim_K_Mckee
3.25/5 rDev +9.8%
05-07-2013 22:33:31 | More by blknikon
Newcastle Summer Ale from The Caledonian Brewery Company Limited
69 out of 100 based on 337 ratings.


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Hostal Los Yutzos
Real Reviews
Real reviews from fellow travellers
These are trusted reviews from guests who have actually stayed here. We hope you find them helpful.
Note: we only give a property a rating once it has received a minimum of 3 reviews.
- Page:1/1
" The wi-fi worked great anywhere in the hostal, and television was good selections, but none of the channels were in English. The room and bathroom were spacious, but unfortunately very musty smelling. The fan was fine for staying comfortable in the building. Mosquitoes were a problem as in most Central and South American countries, "screens" do not exist. Only a couple employees speak any English, Nelson is fluent ( owners son I believe) and he is quite helpful. Tena is a very safe place. "
Owner Comment
Dear Customer, thank you for choosing us, is a pleasure to work for you in the best way, best regards
- 24 May 2012 Barry


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You're leaving Wedding Paper Divas to see the Deal of the Day at our parent site, Tiny Prints.
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"We made a lot of personalisation suggsetions and changes to the overall design of the save the date cards. The proofs turned out beautiful and the final product we received in the mail was better then we could have imagined! Beautiful quality paper and quality printing meant the save the date cards were classic with that professional edge. International posatge via fed ex was streamlined and professional. We wish you were in Australia so we could refer to more friends with a lower budget for wedding stationary items. Cant wait to explore our wedding invitations with you soon!"
"This was a very pretty postcard. The custom text and colors chosen turned out very nice and true to the example. I paid for expedited shipping and it arrived on time."
"We didn't have the opportunity to take engagement photos but still wanted something that would feel personal. This was perfect for us! "Outdoorsy", simple, fun, but elegant. The paper quality is great and the image is exactly what I expected it to be. The only thing I would say is the default font for your names can be a little tricky to read at first glance; we capitalized the first letters of our first/last names, which seemed to help, but overall it's not a huge deal. I loved being able to add our return address to the envelop in a font that matched the cards, too! Overall, love these and very satisfied."
"First time ordering from WPD. Everything was perfect on my Save the Date card. I ordered the card with the chambord (plum) color. Arrived 4 days early. Definitely ordering Invitations with WPD."
"So I kept my save the dates with the yellow orchids, as I am having a wedding in Hawai'i and yellow is one of my three wedding colors. I wanted the pearlescent effect on the cards, and I felt it was definitely worth the extra cost. The invite is petite, simple, yet elegant. The paper quality is perfect! It is very smooth and sturdy - absolutely love it!"


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Boys' UA Brawler Knit Pants
Black (003)
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what's it do?
Loud, light, and built to stand up to everything you can throw their way. UA's knit warm-ups keep you on your game. The tough exterior holds up to on-field punishment, while a soft, warm interior delivers comfort you can take into the stands.
The fundamentals
- Loose: Full, loose fit for enhanced range of motion & breathable comfort no matter where your workout takes you.
- Smooth tricot knit exterior with a brushed interior for soft comfort and warmth
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- Inseam Length: Size YMD 26" (+/- 0.5" per size)
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Individual Hotel reservations should be made directly to your hotel of choice on-line or by phone. Provide the group code when making reservations to receive the special LCPB discounted rate.
Group reservations (Ten or more) should make their reservations through:
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Doubletree Guest Suites Fort Shelby / Detroit Downtown:
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This hotel proudly represents almost 100 years of Detroit heritage and provides outstanding luxury accommodations in beautifully restored surroundings. This all-suite hotel is only a block from the Detroit People Mover Fort/Cass Station and offers complimentary shuttle service within a 2-mile radius.
Motor City Casino Hotel:
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Near the Lodge Expressway and Grand River-One and a half mile from Ford Field. With 400 customized suites and rooms, each one a precedent-setting fusion of art and luxury, and every amenity, every personal need, every business essential considered, this is no ordinary hotel experience—this is MotorCity Casino Hotel.
Hotel St. Regis:
Welcome to the Hotel St. Regis, the most inviting landmark hotel near downtown Detroit. Among Detroit Hotels, the Hotel St Regis stands alone with its original stately elegance yet with a modern, more casual style. Delivering an extraordinary level of comfort and convenience is what we promise each of our guests.
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Westin Book Cadillac:
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Just re-opened November, 2008. This Westin is a member of the National Registry of Historic Buildings, the Italian-renaissance-style hotel, originally built in 1924 by the Book brothers, quickly became the tallest building in Detroit, as well as the tallest hotel in the world.
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Plan Specification: HHF-3660
Total Square Footage: 1,806
Main Level: 1,806
Bedrooms: 3
Baths: 2
Garages: 2
Width: 48 ft Depth: 80 ft
Foundation: Basement, Crawl Space, Slab
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Plan: HHF-3660
Enjoy your family and guest with the charming layout of this home. The great room flows from the front entry to the rear porch. An angled snack bar connects all of the living spaces. An oversized pantry is located near the carport entrance for convenience. Each bedroom offers a large walk-in closet. Upstairs an additional 1362 square feet is available for expansion or great attic storage.
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Weird Photo Wednesday, November 23rd, 2011.Submitted by James Rogers on Wed, 11/23/2011 - 4:29pm
Turkeys galore! For Weird Photo Wednesday we have more turkeys than anyone could ever wish for. Some even fancy dressed! Imagine, a turkey in a formal! For more information about this photo, please click here. To view more images, please see our Digital Collections.


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MARYLAND - Governor Martin O'Malley is proposing another tuition increase in Maryland.
If the proposal passes, schools in the state system would increase their tuition by three percent, as compared to neighboring states like Virginia and Delaware, which have reportedly hiked tuition by over 3.5 percent.
If approved, the average in-state student at University of Maryland Eastern Shore would pay more than $100 dollars than they did last year, but school officials feel the state has made major strides keeping college affordable.
"Many of our students come to us from modest families of modest means and we're very cognizant of that, and we know they work very hard to assemble the finances to come to school here," says Bill Robinson, Director of Public Relations at UMES. "We're confident that once we explain to our students what the needs are they'll understand."
Robinson says colleges statewide have seen a three percent increase in tuition for the past three years.


text: QSpace Community: http://hdl.handle.net/1974/776 2014-09-03T07:16:44Z GUARDING THE CITY BEAUTIFUL: LIBERALISM, EMPIRE, LABOUR, AND CIVIC IDENTITY IN HAMILTON, ONTARIO, 1929-53 http://hdl.handle.net/1974/12273 Title: GUARDING THE CITY BEAUTIFUL: LIBERALISM, EMPIRE, LABOUR, AND CIVIC IDENTITY IN HAMILTON, ONTARIO, 1929-53 Authors: Ward, ALLISON Abstract: Hamilton, Ontario has provided a testing ground for social historians exploring questions about labour, working-class conflict, and shop-floor politics. These studies, though extensive, have largely overlooked the political culture of the city, especially outside these boundaries. Despite the hopes of its left-wing political parties, mid-twentieth century Hamilton fostered a flourishing political culture centred on the rhetoric of traditional liberalism. This political rhetoric was nurtured by the dominant Conservative Party politicians, the traditional trades and crafts-based union movement, a growing middle class, and fervent boosters. This political tradition was strongly informed by the shared British heritage touted by these same groups. These ideals were flexible and mutable, which allowed them to be adopted with versatility as the political climate demanded. This dissertation examines how this political culture survived through decades of economic, social, and labour unrest between 1929 and 1953. Through focusing on municipal government and local politics, this dissertation is able to explore how these political ideals were incorporated in practice, and repeated and reformed in the city's many elections. This exploration incorporates questions about how these political ideals responded to the inclusion of women, immigrants, and the growing labour movement. It also traces how these values were adapted to suit the political climate of the Great Depression, Second World War, and the post-1946 labour crises that rocked the city's industries and shaped collective bargaining practice across the country. Description: Thesis (Ph.D, History) -- Queen's University, 2014-07-08 15:07:34.687 2014-07-09T04:00:00Z Working-Class Anguish and Revolutionary Indignation: The Making of Radical and Socialist Unemployment Movements in Canada, 1875-1928 http://hdl.handle.net/1974/12264 Title: Working-Class Anguish and Revolutionary Indignation: The Making of Radical and Socialist Unemployment Movements in Canada, 1875-1928 Authors: Thompson, DAVID Abstract: Taking a telescopic view of the multifaceted struggles of the workless prior to Black Tuesday challenges the myopic picture of the Great Depression as the sudden, unexpected eruption of unemployment protest. Out of all proportion to their size and political strength, radical unemployment agitators between 1875-1928 proved to be vital protagonists in forcing relief measures, thrusting socialist values into public discourse and inspiring working-class resistance during economic crises and at times when the labour movement was at its weakest. This dissertation examines hundreds of unemployment protests in urban centres across Canada during the 1872-1896 long depression, and the economic slumps of 1907-1909, 1912-1915 and 1921-1926. These protests and the organizations of the workless challenged three distinct but overlapping stages in the evolution of the liberal-capitalist state: producer, progressive, and authoritarian. Although always vulnerable and contingent, the mobilized workless responded with innovation to the evolution of liberal capitalism and, by gravitating towards the developing socialist alternative, gained greater coherence and uniformity as they moved from the local and spontaneous "les Misérables" (1875-1896) to an ad hoc "Organized Mob" (1907-1915) to a militant and sporadically nationally-organized "Unemployed Army" (1919-1935). This study contends that the persistence of a moral economy, the strategies of disruption, and working-class anguish and indignation were key resources for the radical and socialist organizers of the unemployed. Sensitive to the ways in which a culture of whiteness and masculinity often precluded greater solidarity amongst the workless, this dissertation also traces the ways unemployed diaspora socialists, socialist feminists and their allies encouraged a more diverse and inclusive movement. Far from reactionary or apathetic, the mobilized unemployed were every bit as important to the vitality of the left as unions or political parties – their struggles were crucial elements in the development of Canada's earliest socialist experiments. Similarly, Canadian social policy history is unintelligible without an acknowledgment of the fundamental role that unemployment movements played in wresting concessions from the liberal order and as disruptive agents in the shaping of the welfare state. Description: Thesis (Ph.D, History) -- Queen's University, 2014-07-03 11:57:13.908 2014-07-04T04:00:00Z The Via Media to Vatican II: Liberalism, Socialism, and Transatlantic Catholic Social Thought, 1912 to 1961 http://hdl.handle.net/1974/12263 Title: The Via Media to Vatican II: Liberalism, Socialism, and Transatlantic Catholic Social Thought, 1912 to 1961 Authors: Dennis, ROBERT H. Abstract: Following the Capture of Rome and suspension of the First Vatican Council in 1870, the Roman Catholic Church, as a global institution, desperately needed to rethink its relationship to modernity. Catholics had attempted to do so throughout the nineteenth century: applying faith-based principles to matters of social and economic organization and reorienting traditional notions of charity to ones based on social justice. 'Social Catholicism' became a groundswell within the Church, culminating in papal encyclicals such as Rerum Novarum (1891) and later Quadragesimo Anno (1931). Concurrently, Catholic scholars had been looking to the medieval philosophy of St. Thomas Aquinas for inspiration to confront post-Enlightenment Western Civilization, an initiative reflected by Pope Leo XIII's Aeterni Patris (1879). These developments became intertwined. These encyclicals argued for a 'third way' most often associated with an economic and social philosophy of 'corporatism.' However, a corporatist reading came alongside other interpretations in Catholic social thought, which included British distributism and French personalism. Outside of fascist regimes, moreover, the idea of a 'third way' must more accurately be repositioned as occupying a 'liminal' space between the liberal and socialist traditions. Within this conceptual space came an engagement with modernity—one which created the preconditions for Vatican II. This dynamic affected the universal Church, but, as a via media, one that developed within local and national experiences of Catholicism. Using this framework, this study explores social Catholicism within English Canada from 1912 to 1961. It discerns three streams of social Catholic thought and action associated within the Antigonish Movement of Nova Scotia, the work of Henry Somerville in the Archdiocese of Toronto, and the educational initiatives of the Congregation of Priests of St. Basil. Through these streams, social Catholics experience a space of liminality between a social order predicated on liberalism and attempts by the left to live outside of an established set of economic and social relations conditions created by liberalism and capitalism since the 1840s in Canada. For the Canadian Church, this engagement leads to intellectual and institutional restructuring—a middle way, experienced in concert with Catholicism throughout the west, which led to the Second Vatican Council. Description: Thesis (Ph.D, History) -- Queen's University, 2014-07-02 14:44:51.06 2014-07-03T04:00:00Z The Canadian Soldier: Combat Motivation in the Canadian Army, 1943-1945 http://hdl.handle.net/1974/12254 Title: The Canadian Soldier: Combat Motivation in the Canadian Army, 1943-1945 Authors: Engen, Robert Charles Abstract: This thesis is a study of the combat motivation and morale of infantrymen in the Canadian Army during the Second World War. Using battle experience questionnaires, censorship reports, statistical analyses, operational research, and other contemporary sources, this study offers a "big-picture" look at the human dimensions of warfare as experienced by Canadian infantrymen during the Italian and Northwest Europe campaigns of 1943 to 1945. The myths and realities of who the Canadian soldiers were provides the background, as does an exploration of their training and organization. Each core chapter explores one segment of the Canadian campaigns in Europe: the Sicilian and Italian campaign of 1943, the Italian campaign of 1944-45, the Normandy campaign of the summer of 1944, and the Northwest Europe campaign of 1944-45. Each of these chapters analyzes the force structure, behaviour in battle, morale, cohesion, and motivation of Canadian infantrymen during that particular segment of the campaign, setting them in comparison with one another to demonstrate continuities and change based upon shifting conditions, ground, and circumstances. In doing so, this thesis offers an original interpretation of Canadian combat motivation in the Second World War. Due to high infantry casualty rates, influxes of new reinforcements, and organizational turmoil, Canadian soldiers in many campaigns frequently fought as "strangers-in-arms" alongside unfamiliar faces. In spite of being strangers, however, the Canadians maintained remarkably high levels of cohesion, morale, and effectiveness (despite setbacks and periods of malaise) throughout the fighting. These successes can be attributed to the phenomenon of "swift trust" cohesion, the preservation of NCO leadership even in the face of heavy casualties, and effective training. Description: Thesis (Ph.D, History) -- Queen's University, 2014-06-26 10:11:09.86 2014-06-26T04:00:00Z


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Availability: Usually Ships Within 24-48 Hours
American Comb Soap Box Assorted Colors
American Comb Soap Box is great for traveling. A Soap Box keeps soap bars clean and dry during traveling. Plastic container with snap lid. Not only can you use it for soap but also put it in your purse to carry small items. Colors vary!
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American Comb Corp. is a privately held family owned business founded in 1957 and located in Paterson, New Jersey. Over the years, they have evolved into a leading manufacturer of plastic products and accessories. They are a trusted supplier to major drug chains, mass retailers and multi-national pharmaceutical companies. You can also find their products in small local "mom and pop" stores all across the country. In addition to retail, they also service other industries such as hotel supply, professional beauty & barber, health care institutions and correctional facilities.
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London Fire Brigade, along with other services in the South East of England, have called in military robot specialists to help them tackle difficult, dangerous fibres. QinetiQ, which builds the Talon robot used widely in Iraq and Afghanistan, has adapted several of its machines for civilian duties. Wired.co.uk was invited along to see the robots in action...
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A discourse on compassion and how to live a better life. The Dalai Lama explains
how developing compassion for others and happiness for ourselves go hand in
hand. Topics such as karma, compassion, meditation, and wisdom are covered.
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A down-to-earth commentary on traditional "mind training" slogans designed to unclench the heart and mind and turn them towards genuine compassion and fearlessness. Pema Chödrön shows how our own foibles provide the raw material for opening our hearts.
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Nagarjuna's Fundamental Wisdom of the Middle Way is the consummate teaching on the view of the Middle Way (Madhyamika). Khenpo Tsultrim Gyamtso elucidates verses from each chapter in a practical manner designed to help students integrate these highly abstract and difficult concepts into practice.
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An explanation of the Buddhist concept of emptiness. Khenchen Thrangu Rinpoche makes this challenging concept accessible to Westerners and relevant to the practice of meditation. His discussion is based Ju Mipham's Gateway to Knowledge.
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A presentation of the main schools of Buddhist philosophy and their progressively more subtle views on the nature of reality. Khenpo Tsultrim Gyamtso also provides students with a series of meditation exercises designed to help realize the truth of emptiness.
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A gentle and skillful introduction to the concept of emptiness. Thich Nhat Hanh has a true gift for explaining dry and difficult teachings. Perhaps the most useful aspect of this book for Western students is his linkage of emptiness with the truth of interdependence, which he terms "interbeing".
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An in-depth look at the ecumenical (ri-me) movement of nineteenth century Tibet, dedicated to strengthening and preserving the many diverse lineages of Tibetan Buddhism. Ringu Tulku provides an overview of different philosophical systems that developed in Tibet and explains the points of contention between them.
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She was preceded in death by her father, Marvin Melcher; mother, Bernice Melcher; grandmother, Fella Maddison; grandfather, Wilber Maddison; brother, Randy Melcher; and sister, Joyce Martin.
She is survived by her husband, Chris Holland of Jasper; sons, Macklee and Joseph, both of Jasper, and Kevin, of Pineywoods; and brothers, Larry and Terry, both of Jasper, and Randal of California.
Collins-Burke Funeral Home, Jasper; 205-384-5571


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2 oz. VeeV Acai Spirit
.75 oz agave nectar
(or simple syrup)
4 lime wedges
6 mint leaves
Club soda
Tear and slap mint leaves to release oils and drop into the shaker. Shake all ingredients well and strain into a chilled martini glass. Top with club soda, stir, and garnish as desired.
Your local bar may put a twist on the drink and create their own signature TREEtini using local and seasonal ingredients, so drop in and start planting trees tonight!


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LAWTON Okla_ The Secret Service has released a statement after arresting a man at the Quality Inn Motel in Lawton for allegedly making a threat to President Obama.
The statement reads as follows:
"This was a big case. When anyone makes a threat against protectors, including the president, vice president or secret service, we will pursue the person or persons as quickly and safely as possible and pursue the punishment to the fullest extent."
The man is a transient; he is not a resident of Lawton. He was arrested without incident.
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