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KendyBA. History and Anthropology University of Texas, Arlington
I grew up in a series of small towns on the coast of Texas; my dad was a minister and we moved every couple of years. One of the first questions I was always asked at the beginning of every ecclesiastical tour of duty was, "What do you want to do when you grow up?" My answer was always, "I want to dig in the dirt". From the time I was three, you could find me in the front or backyard of whatever house we were living in at the time, digging holes, trying to find cool stuff.
After graduating from college with a double degree in History and Anthropology, I spent a number of years working in Cultural Resource Management in a variety of capacities in several different states. My focus was prehistoric archaeology and I spent many a happy day out on survey in remote areas of the United States documenting prehistoric and historic resources. I eventually began spending more and more time in the office writing reports and learning the business side of Cultural Resource Management. While I enjoyed the consulting aspect of archaeology, I found myself wanting a different challenge but I wasn't really sure what that challenge might entail. During a vacation to the southeast in 2011, I had an epiphany while taking a tour at Drayton Hall. I was so inspired by the grounds and the building itself that I began to see historic preservation in a completely different way than my previous experience had allowed. Less than a year later, here I am in the Graduate Program for Historic Preservation in beautiful Charleston.
My focus in this program is the rehabilitation, conservation, and restoration of historic buildings and I hope to apply what I have learned in the program to archaeology as well. My thesis topic is the ruins of Peachtree Plantation, which was the home of Thomas Lynch Jr., a signer of the Declaration of Independence. The working title is, "A Signer Lived Here: the Conceptualization and Stabilization of Peachtree Plantation, St. James Parish, South Carolina." I am using archaeology to determine floor plan and possible room use for the structure. I will also be exploring conservation techniques to aid in the stabilization of the structure.
student photo Bachelor of Design in Architecture, University of Minnesota-Twin Cities
I grew up in the small town of Jefferson, WI. Ever since I was younger I have had an interest in anything that had to do with architecture. I think all of the trips I took when I was younger to Europe and Central America really showed me how many ways one could look at and interpret something as simple as the basic necessity for shelter.
This ultimately led me to pursuing my undergraduate degree in architecture with a minor in geography. As I was going through my studies in Minnesota and trying to figure out what I wanted to do with architecture I found historic preservation. It was a perfect fit. I could continue my love of architecture in a way that incorporated my analytical thinking and documentation/research skills. I am very excited for the next two years here at the Clemson University MSHP program-- and everything that is to come.
student photo Bachelor of Business Administration & Marketing, University of KentuckyAs an undergraduate student at UK, I dabbled in a few majors. My first choice, rather my parent's first choice, was pre-pharmacy, but, although good at math and science, nothing about the major sparked my interest. My loves were creativity, art, design and the constant newness that comes from those fields. I also loved old structures and exploring forgotten spaces like my great grandmother's farm house, still full of old trunks, dressers and hatboxes. The contents of these spaces had always intrigued me and made me curious to learn more about how people had once lived. Combining those two loves I switched my major to interior design and planned to do a focus in historic preservation. My coursework there exposed me to even more aspects of the built environment, including issues of sustainability and adaptive use. Through other events, I actually ended up with a marketing degree, but what I learned from my interior design coursework stuck with me. I watched as the downtown area of Lexington went through many changes, some of which promoted preservation and some of which ignored it altogether. After a year of working in various fields, I knew I wanted a more focused path and even more than that, I knew I wanted to work with preservation and be a part of the way in which it shapes and preserves the identity of places.
student photo Bachelor of Arts in English Literature, Bachelor of Arts in History, Elon University
Originally from Morganton, NC, I recently graduated from Elon University with degrees in English Literature and History. I have always been fascinated by both the Victorian and Edwardian Periods in England and spent most of my undergraduate career in a relationship with Victorian literature and culture. Although I originally planned to pursue an advanced degree in literature, a semester I spent abroad in England caused me to change my mind. In England, I discovered that I had a desire to preserve and interact with history in a more direct manner than pure archival research. While abroad I also became enamored with the architecture of Europe, and I found myself taking multiple photos of various buildings and structures. Upon my return to America, I discovered that obtaining a graduate degree in Historic Preservation would not only allow me to preserve historical structures, but would also allow me to participate in a more hands-on form of history. Eventually, I hope to find a way to combine and celebrate my love of architecture, cultural history, travel, and perhaps even Victorian poetry! For my thesis, I hope to investigate the economic effects and benefits the Huntingtons' building of Atalaya had on the development of Georgetown and surrounding counties, and to add to the greater story of how Northern money helping to revitalize Southern towns around the time of the Great Depression.
student photo Bachelor of Arts in Art History, The University of the South
I grew up in the foothills of the Smoky Mountains in Maryville, Tennessee, where I was lucky to experience one awesome aspect of the National Park Service -- the parks themselves! After studying art history in another set of mountains at the University of the South in Sewanee, Tennessee, I spent two years baking in various restaurants. I'm excited to turn my attention to something new, and the Clemson/College of Charleston program provides a great opportunity to turn my appreciation for great architecture and landscapes into a hands-on field of research and practice. Preservation fascinates me due to its countless influences, components, and applications in the world, and I'm so excited to delve deeper into all these elements over the next two years. Outside of school, I enjoy yoga, hiking, and baking all the time. Though I'm certain my academic thoughts will evolve (and maybe condense!) as the program continues, I currently find myself interested in public policy, education programs, rural vernacular architecture, and preservation within the National Parks. My thesis will explore early twentieth century tourism and the creation of the Great Smoky Mountains National Park through the lens of the LeConte Lodge.
student photo Bachelor of Arts in Art History, Rutgers University
Born and raised in a small historic New Jersey town, it seemed natural that I end up on the path of preservation. My grandmother grew up, and later my mom and aunts, in a three story Victorian in the Pine Barrens of New Jersey. For years I rummaged through the closets, and pried open cabinets racked with anticipation for what I might find. Equally so, our family vacations without fail, almost always involved a stop at a historic house museum or Landmark, which I loved.
When it came time for college, I was positive that I wanted to take the track of architecture, and rebuild these structures from my memories that I loved so much. However, with a last minute decision, and an admittance that math is by far my worst subject, I instead found myself on the path to preservation. I graduated from Rutgers University in 2010 with a Bachelor's degree in Art History, a minor in Anthropology and a Certificate in Historic Preservation. While my degree required I take an array of classes, I took advantage and thrived off of every historic architecture class available.
After two internships and 6 months of studying everything there was to offer in Florence, Italy, I was lucky enough to get a job working as an archaeologist for a Cultural Resource Management firm immediately following graduation. Based out of Trenton, New Jersey I was able to really get a feel for the archaeological aspect of preservation, spending two years outside digging in the field and doing both graphic work and report production. While I loved my job I always knew that grad school and building preservation were out there waiting for me. I have a serious passion for the American City and believe New York is the most magical place on Earth, but I really look forward to immersing myself in the different but exciting preservation scene in the South and Charleston in particular. Overall I'm just the curious kind of person who can't just look at an old structure from the outside without wanting to sneak around and see what kind of bones, and secrets, it's hiding inside. For my thesis, I plan to work on A Preservation Plan for the Tabby Floor Ruins at the Miller Archaeological Site at Charles Towne Landing.
Brittany McKee Bachelor of Arts in History, College of Charleston
I graduated from the College of Charleston in May of 2011 with a degree in History and a minor in Historic Preservation and Community Planning. I have always had an interest in history that stems from the many history-centered vacations my family went on while I was a child. I discovered Historic Preservation late in my college career but fell in love with the field while taking a class on the documentation of historic properties. While at the College of Charleston I interned with the Historic Charleston Foundation where I primarily assisted with inspections of the foundation's easement properties. In the fall of 2011 I began a planning program at Clemson University and while I loved my experience there it made me see that my true interests were in historic preservation and architectural history. I would like to combine my interest in both planning and preservation in my future career. I am thrilled to be back in Charleston and a part of the program! My thesis will evaluate the domestic cistern in Charleston, SC as a method of disease control and a predecessor to the public water system.
Erin Morton Bachelor of Arts in Anthropology and History, NC State University
I grew up in the small town of China Grove, North Carolina in the western Piedmont. I graduated from N.C. State (Go Pack!) in 2011 with degrees in Bioarchaeology and History. During that time, I went on my first dig to Thailand and realized that, for all practical purposes, I would never be able to devote a career to the physical pains and demands of archaeology. Sifting through dirt all day helped me to realize that instead of recovering lost remains from the ground, I should take on the task of preventing structures from entering into the archaeological record at all. Knowing since high school that any work I wanted to do would require a Master's degree, I joined up with the Clemson/College of Charleston program in Historic Preservation. I'll be using this next year to hone in on just how I want to use the degree, but in addition to the adaptive reuse of historic buildings, I am eyeing the National Park Service and the global aspect of historic preservation existing in the UNESCO World Heritage Center. My thesis will explore the economic impact of the North Carolina Mill Rehabilitation tax credit.
student photo Bachelor of Arts in History, College of the Ozarks
I grew up in Springdale, Arkansas, and received a Bachelor of Arts degree in History with a minor in Business Administration from College of the Ozarks in Point Lookout, Missouri. I love the Arkansas Razorbacks, coffee, the St. Louis Cardinals, history, Italy, the Netherlands, reading, traveling, and World War II veterans. I am fascinated by Historic Preservation because I can study people's interaction with their surroundings and in return, how those relationships affect cultural heritage. I am a major nerd who loves research, and I hope to work either as an architectural historian or in an educational setting, teaching children with hands-on history. In my thesis, I will examine the effects of the Crosstown, the common name for the section of Highway 17 that cuts across the Charleston peninsula, on the surrounding neighborhoods.
student photo Bachelor of Arts in Art History, University of Michigan
I believe it was my hometown that inspired my decisions to study Historic Preservation. Growing up in a community that prides itself on the preservation of its historic homes granted me an early exposure to the importance of conserving a community's heritage. It was in my hometown that I had the chance to witness my first restoration project, a historic theater. Part of the restoration was a process to uncover the original colors that illuminated the sculptural reliefs that adorned the walls. Upon its completion the interior space was transformed from the monochrome that I had grown used to seeing into a space vibrant with color. Through travel I was able to visit numerous historic sites, increasing my passion for historic architecture.
My undergraduate studies began in architecture, but my love of history began to shape my interests, leading to my transfer to History of Art. By the end of my undergraduate studies, I knew that I wanted to bring these fields together by continuing my education in Historic preservation.
For my thesis I will be returning to what first inspired me to pursue historic preservation, historic theatres. My thesis has two objectives, first to establish the historic and cultural significance and integrity of historic theatres in Detroit, Michigan. Secondly to help prioritize and better inform preservation efforts of these structures.
Katie Schultheis Bachelor of Arts in Historic Preservation and Community Planning, College of CharlestonGraduating from the College of Charleston in 2008, my undergraduate studies culminated with an independent study on architecture in nineteenth century literature. My BA thesis assessed the theories of architectural critic Andrew Jackson Downing under the direction of Ralph C. Muldrow. In 2006, I began work at the Preservation Society of Charleston as The Fall Tours Intern and after graduation was promoted to Finance and Board Relations Manager. Beyond my administrative role, my work at the Society involved writing articles for their magazine Preservation Progress, researching historic properties, architectural photography for tours and surveys, and assisting with tours and event planning. After work hours, I furthered my knowledge and passion for cemetery conservation under the direction of Dr. Robert Russell, assisting with various projects throughout downtown.
student photo Bachelor of Arts in History, Virginia Tech
I grew up in Richlands, Virginia in Southwest Virginia. I received my undergraduate degree in History from Virginia Tech. I became interested in preservation when I was in middle school. I attribute most of this interest to the trips my family took to historic sites and museums. After high school I attended Virginia Tech and majored in history. While in Blacksburg, I helped put together a walking tour of the campus. After I graduated, I took a year off and among other things worked as a collections intern at a small regional museum. While interning I rekindled my passion for preservation. I realized that I wanted to have a more active role in the preservation community. The active role that the Clemson/College of Charleston MSHP program takes in the community fits that desire. My thesis will develop a survey of existing hand-painted commercial advertisements in the low-country and compare the methods used to preserve them.
I grew up outside of Rochester, New York with two parents that were very much involved in the health care system as Nurse Practitioners.. so I knew exactly what field I did not want to go into. I had a broad range of interests in high school, and it wasn't until I went to Belgium and France when I was 16 that I figured out I wanted to do something architecture related. I went to University at Buffalo as an Architecture major and it didn't take long to figure out that I was out of place. My peers had dreams of designing the next skyscraper or museum and I just said, "you see that 150 year old building over there? I want to restore that." So I switched my major to Environmental Design after a year in Architecture. I loved Urban Planning and getting the broader focus of cities and how they grow and adapt to changing times or why they decline. In Urban Planning, I had the chance to focus on Historic Preservation as a sector of planning in some of my classes. I didn't have the chance to take a class in Historic Preservation until after I had to make decisions about grad school. I was "that girl" who went up to the professor after class and told her I was going for my Masters in Historic Preservation before I had even started the class. Luckily, it worked out and I was given the chance to go straight from my undergraduate studies to my graduate studies in beautiful Charleston. I had visited Charleston when I was younger and it just stuck with me that I loved this city, so what better place to study than the place that peaked my interest in architecture in the first place!
Bachelor of Arts in Art History, Pennsylvania State UniversityMy desire to attend Graduate School for Historic Preservation sprung forth from a love for awe-inspiring architecture, as well as from my college career. However, figuring out that's what I wanted to do wasn't as easy as I just made it sound! I grew up in State College, Pennsylvania; always described as "where Penn State is" since not many people know the town away from Penn State.
Bachelor of Science in Archaeological Science, Pennsylvania State UniversityIn fifth grade, I was assigned a research project to find information on anything that fascinated me and to share with the class. While my friends were reading about dolphins and Care Bears, I was researching the Seven Wonders of the Ancient and Modern world. Many blank stares and some awkward clapping later, I realized my interest in history and monumental architecture was fairly unique. This discovery sent me on a path towards Archaeology.
Bachelor of Arts in Art History, Bachelor of Fine Arts in Ceramics, Southern Illinois University CarbondaleI have always loved old things. I grew up in Chicago, Illinois, learning about history and art from my frequent childhood trips to the many museums and theaters in Chicago (the Field Museum is my favorite, I love the way it smells). My first semester at SIU was spent hand drafting in the architecture department where I realized I didn't want to draw straight lines all day and promptly switched my major to my real love, ceramics. I had always been interested in early renaissance and medieval art, and after my first medieval art history class, I was hooked. I studied for a semester in Florence, Italy, the birthplace of the Renaissance, where I was surrounded by all of the things I had seen in my art history books. Walking through the streets of Florence every day forced me to look at remnants of the past and to consider how they influenced the future of the city. It was truly an amazing experience.
Bachelor of Arts in Art History - Public Art and Architectural Culture, University of San DiegoI have lived in many places: most recently San Diego, but I have also spent time in Iowa and Michigan. As a high school student and even later in college I had wide-ranging interests, from biology to history to art and literature, but eventually decided on pursuing a Bachelor's degree in Art History with an emphasis in Public Art and Architectural Culture at the University of San Diego. I have had a variety of jobs, ranging from working at the San Diego Natural History Museum to the City of San Diego's Environmental Services Department, where I conducted legislative research and analysis in sustainability issues.
Bachelor of Arts in History, Cedar Crest CollegeI have been exposed to the wonders of the past for as long as I can remember. Older
Bachelor of Arts in History, University of PittsburghI hail from Downingtown, Pa, a suburb within an hour's drive west of Philadelphia. My Undergraduate work took me across Pennsylvania to the University of Pittsburgh in Pittsburgh, Pa where I worked towards my Bachelor of Arts in History. I was studying the World Wars believing I would go into teaching, but I managed to almost always slip an art history, photography, or architecture class in as an elective. During my senior year at U of Pitt an opportunity finally presented itself to study abroad in London, a place I had dreamed about since, well, forever. I was to study over there for my Fall Semester and return to finish up my Undergrad degree in the Spring Semester and then begin thinking about how to pursue my teaching career. One of the best trips of my life, I discovered that when looking through my camera at the thousands of pictures I had taken, over three-quarters of them were of building ornamentation, gardens settled beneath sprawling castles, and history-laden brick work. I had always been unsure about becoming a teacher and that trip assured me I wasn't up to the task. My love of photography, travel, and historic places was exponentially strengthened while studying abroad in London and during my last semester at the University of Pittsburgh I began my new journey towards Historic Preservation. Academically speaking, I have been partially working towards this throughout my academic career, but my interests have been steering me towards this career for my whole 23 years.
Bachelor of Arts in History and Comparative Literature, University of GeorgiaAs an individual always interested in the Arts and creative endeavors, it was initially hard for me to define what I wanted to do with myself when I graduated from the University of Georgia. With a Bachelor of Arts in History and Comparative Literature, I could certainly find some sort of academic path to take in the professional world; however, I wanted to be able to fuse my creative passions with some sort of practicality. That being said, the program in Historic Preservation at Clemson University and the College of Charleston has provided me a path with which to direct my slightly unusual interests—learning everything from historic materials and methods of construction to Historic Preservation Theory and its research methods, I couldn't be excited for what's to come next. I'd like to apply what I'm learning to rehabilitation and restoration contracting, but then again, there are so many other fields of study, research, and application that the program could guide me until then! Outside of school, I have a jewelry business that keeps me pretty busy. Otherwise, I'm a football enthusiast (Go Dawgs!), an avid runner, a junk collector, and a lover of the culinary arts. If I don't have my face in a book these days, you can probably find me in any of local eateries around town.
Bachelor of Arts in Architecture, University of North Carolina at CharlotteWhen I was a child we lived many places, traveling for my Dad's job, but no matter where we were we always taught that we were from South Carolina, Charleston specifically. It's not a far stretch as my grandfather was born on Anson Street and my dad grew up west of the Ashley. Even when I lived elsewhere I spent every summer in the low country, often working downtown. I wasn't quite sure what to do after I finished my undergrad, working as an architect seemed like it would wrong Charleston somehow. I almost stumbled into Historic Preservation by accident. My brother tells people that "old stuff' makes me happy. So why not study "old stuff" in a place I love? I am jealously protective of my Charleston, even with all its faults. My uncle says that once you take that first breath off the salt marshes, Charleston gets in your blood and never lets go; people that are from Charleston never leave and people that aren't never stay. When not studying I volunteer with a local search and rescue group, I am a "victim" for training search dogs; otherwise I spend as much time as possible on the water; tubing, fishing, and kayaking.
Bachelors of Arts in Historic Preservation, University of Mary WashingtonI have always considered myself lucky to have spent the entirety of my twenty-two years in the same 1850s farmhouse in Mansfield, Ohio. Growing up on a small farm in the Midwest was as you might expect: corn, cows, the county fair and drive your tractor to school day, and I loved every minute of it. Although I didn't appreciate it at the time, I had the blessing of great parents who loved to pack my two sisters and me into the backseat of our car and we would traverse all over the country in pursuit of historic houses, museums, battlefields...you name it. I think it was this wide exposure at a young age that got me hooked on history. It was on one of these many trips that I ventured to the fair state of Virginia for the first time and visited James Madison's Montpelier during the early days of the house's restoration. After seeing what was going on with the project, I knew that was what I wanted to do- I wanted to spend my life working with historic buildings.
Bachelor of Arts in History, Northern Kentucky UniversityI was born in Cincinnati, Ohio but raised across the river near Union, Kentucky. Even as a young child I had an early appreciation for history, running through Gunpowder Creek playing "Indians" with my sister and our friends, while always looking forward to family vacations in historical cities like Williamsburg, St. Augustine, and of course Charleston. My love of history grew throughout my early education, and also with the stories of my own family lineage. Fast-forwarding a few years I decided to follow my passion and seek a BA in History at Northern Kentucky University after a few fruitless years at the University of Louisville as an "undecided" major. This was a life changing period for me as I came to see history as more than just a reading hobby, but as an avenue I wanted to pursue for my career.
Bachelor of Arts in History, Mills CollegeBorn and raised in rural, central Maine, I've had a personal interest in historic preservation since childhood. Growing up in an early 19th century farmhouse, issues of rehabilitation and preservation were always on my mind. Throughout my life, I constantly found myself drawn to older buildings, but not knowing that preservation was even a field of study I could go into, I sought my undergraduate degree in history from Mills College in Oakland, California. With an emphasis in American history and a minor in anthropology, I graduated in 2012 and then took a year off from school. During that time, I dabbled in archaeology (an amateur passion of mine), completing a two week field school at a Paleo-Indian site in Northern New Hampshire, and worked at bakery located in an old bank building (adaptive reuse at its best). Besides history and archaeology, my other interests include archival science, country music, long road trips, cactus gardening, and furniture restoration. While I am unsure what area of historic preservation I would like to go into for the long haul, I am certain these next two years will help me to see where I will fit best.
Bachelor of Science in Building Construction and Design, Virginia Tech
I grew up in Suffolk, Virginia, in an old farm house that my dad had remodeled in his twenties. I often explored neighboring farm houses and sheds that were left to the elements, curious about who had lived in them, where they had gone, and how they had built the structures. Most of my family vacations growing up consisted of visiting historic places such as Jamestown, Monticello, Charleston, and many more. When I was 16 years old I met a former Clemson/College of Charleston Historic Preservation graduate. That meeting with her was a defining moment for me when I realized I could do this, something I was fiercely passionate and curious about, for a living.
I attended Virginia Tech were I majored in Building Construction and Design and received a minor in Real Estate. I got to help build log cabins, work with amazing construction industry professionals, and learn from talented professors who were experts in various fields. With the knowledge and skills I have obtained from my undergraduate degree, I am ecstatic to begin my next chapter here at Clemson University/College of Charleston MSHP program.
Bachelors of Archaeology, Northwest University, China
I am a student who graduated from Northwest University, Xi'an City,Shaanxi Province China with a Bachelor of Archaeology. Xi'an, where I lived, is a city with strong cultural atmosphere and magnificent historical heritage. This city has many different museums like Xi'an Museum, Shaanxi History Museum, and so on. Since I was young, I always went to the museums and I was instilled the importance of cultural heritage by local people's increasing awareness of heritage preservation in daily life. I started my college life as an archaeology major student and my interest to historic preservation increased day by day by studying a wide variety of relevant disciplines. The learning of archaeology is an enjoyment and pursuing a career of historic preservation deeply rooted in my heart.
Charleston has its unique architectural environment and the web of family linkages associated with this historic architecture. I'm excited to study and live here!
I grew up in the upper Midwest, and with two civil engineers as parents, had the opportunity to visit a number of significant architectural and engineering-related sites during my childhood, always having a particular interest in ecclesiastical structures. After undergraduate graduation, I interned and then worked for the Minnesota Transportation Museum in Saint Paul, MN. In the fall of 2011, our site, the Jackson Street Roundhouse, was chosen for the National Trust's 'Partners in Preservation' program, and I realized that I enjoyed my work revolving around this project more than anything else I was doing. After recognizing that I could further my education and knowledge of historic preservation by going back to school, I applied to a number of master degree programs, but Clemson, with its well-rounded approach, was the best fit for me.
My academic and professional interests are in architectural glass design and conservation, more specifically stained and leaded glass. I spent the summer of 2013 interning with Charleston Architectural Glass and gained a better understanding of both current as well as historic methods of production and design (and also realized how much I like working with my hands!). My master's thesis will look at stained and leaded glass of the ecclesiastical and cemetery structures of Charleston as representative of the larger material culture of the city from approximately 1875-1930.
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Creemore Springs Traditional Pilsner - Creemore Springs Brewery Limited
Displayed for educational use only; do not reuse.
Ratings: 138 | Reviews: 75 | Display Reviews Only:
Reviews by ScottWestmaas:
Alberta (Canada)
4/5 rDev +13.3%
04-06-2012 20:43:39 | More by ScottWestmaas
More User Reviews:
Ontario (Canada)
4/5 rDev +13.3%
01-13-2012 14:58:05 | More by beerhunter13
Alberta (Canada)
3.5/5 rDev -0.8%
08-18-2013 16:05:58 | More by FadetoBock
Ontario (Canada)
3/5 rDev -15%
04-04-2013 13:25:01 | More by H8B8
Ontario (Canada)
3.45/5 rDev -2.3%
Poured into a Creemore-branded lager glass. Medium golden hue, about a half-inch of head that dissolves into a thin ring. A few patches of lacing.
Nose is malty, with notes of biscuit and lemony hops.
Taste is quite similar: starts off with a malty kick before transitioning to leafy hops. Finishes slightly bitter. Some yeast or biscuit as well, which makes this one all Creemore.
Mouthfeel is slightly watery, moderate sting to the carbonation.
Not bad, certainly quite drinkable, but my least favorite of the Creemore brews. Definitely needs to be more assertive. Still, I'll happily drink this one over other local lagers, but there's more robust examples of the Czech style to be had.
05-11-2010 19:57:45 | More by JohnnyBarman
3.75/5 rDev +6.2%
Cheers to biegaman for this brew in a trade. Pours light in color. Head settles quickly. Not much hops in smell. The brew is smooth but has a slight hops taste. Very drinkable. I would like a bit more hops in my pilsners but this is pretty good.
07-27-2009 02:13:33 | More by SkinnyElvis
3.25/5 rDev -7.9%
05-31-2014 09:38:49 | More by andrewdanks
Alberta (Canada)
3.5/5 rDev -0.8%
473ml can, procured from an LCBO during my work trip to T.O. over the last 3 weeks. Ok, three periods of potentially the biggest hockey game in recent memory before me, so three Canadian beers it is, one at each intermission. The puck is yet to be dropped, so off we go.
This beer pours a clear medium golden yellow hue, with two skinny fingers of thinly foamy, and prominently bubbly dirty white head, which leaves little beyond a few random specks of islet lace around the glass as it kind of hastily departs.
It smells of mildly biscuity, grainy cereal malt, a soft, blended drupe fruitiness, some faint mineral water stoniness, and earthy, weakly leafy hops. The taste is more warm, bready, lightly biscuity, and breakfast cereal-friendly malt, an ethereal hint of aerosol black pepper, and another dose of underwhelmingly banal earthy, weedy hops.
The carbonation is generally on the low side, with a barely capable support role, the body medium-light in weight, and so-so in the way of the smooth. It finishes off-dry, clean, wanly crisp, and hoppy, I suppose, but a shadow of what one might expect from the standard bearers of the style.
A drinkable enough Canadian-made pilsener, sure, but our expectations are so abysmally low (thank you, Pil!) that we get all giddy about stuff like this, when it is hardly all that adherent to the real Bohemian style. Sigh, oh well, one period in and the score is 1-0 Canada. Woot on that account, at least.
03-02-2010 00:40:07 | More by biboergosum
Ontario (Canada)
3.6/5 rDev +2%
Pours yellow gold with a fluffy white two finger head. Sporadic lace is left behind as the head recedes.
Smells mildly of bread and grassy/floral hops. While mild, the aroma is still easy to pick out due to its cleanliness and simplicity.
Grassy hops and biscuit malt on the palate. A little bit buttery. Bitterness is mild. It's a little sweet for a pils. Hops assert themselves a little more as the beer warms.
Between light and medium bodied with carbonation levels approaching moderate. I wouldn't say no if offered, but there's better pils to be had in Ontario.
07-17-2009 22:45:06 | More by mintjellie
Ontario (Canada)
3.65/5 rDev +3.4%
This is in no way a traditional pilsner, only in a very broad sense. Good malty aroma. It was so-so lagerish up front, and decent bitterness on back like a maibock hits me. Drinkable with some creamy mouthfeel, and overall, probably because so fresh and new, a decent refreshing and positive surprise beer. I would send it as a hitchhiker, but not worth especially trading for. Dry aftertaste.
06-01-2007 23:45:17 | More by Sammy
Ontario (Canada)
3.43/5 rDev -2.8%
Pours a deep gold with a nice snow-white head. Settles to a film and leaves spotty lacings through the whole beer.
Very nice aroma, spot-on for the style. A firm barley background but with wonderfully aromatic grass seed hops giving real character.
Grassy hops with a slight barnyard flavour jump forward and settle into a very subtle bitterness. The malt sort of lets the beer down, too sweet. It's almost in vienna lager territory. I'd prefer a lighter malt.
I prefer the Creemore lager to this. The hop presence is there, but the heavy malt character takes something away.
05-02-2009 18:34:08 | More by CanuckRover
2.25/5 rDev -36.3%
04-06-2012 00:24:20 | More by traumaqueen
3.25/5 rDev -7.9%
02-28-2013 19:03:41 | More by zimm421
Alberta (Canada)
3.55/5 rDev +0.6%
A - clear golden, medium white head settled at a consistent covering
S - leafy and resiny hops, grainy, ripe fruit, mild metallic
T - much like the nose with a bit of a musty quality, along with more tart and slightly sour flavours lingering
M - light with a decent carbonation kick, tangy and dry, but finishing a little watery
O - has some of the crisp qualities of a classic pilsner along with some unique fruity and musty qualities, not the best example of the style but unique and drinkable enough to warrant a purchase
08-06-2011 01:13:02 | More by joemcgrath27
Ontario (Canada)
3.53/5 rDev 0%
I've been trying to branch out my beer drinking into pale ales, ales, lagers and pilsners....Too many Belgian and QUebec beers of late!
Here goes:
Poured a golden straw color with a nice quickly dissolving foam, reminiscent of a slightly over carbonated beer. However, smells appealing. malty and grassy.
Taste/Mouthfeel: I musst admit, i actually really like this. Dense but not thick, sweet and balanced. A slight hint of lemon honey. Grassy hops without an overpowering bitterness. Certainly could drink many many of these on a nice summer day.
I think its my favorite Beer of Creemore thus far. Nice work.
03-03-2010 00:28:13 | More by jbonapar
Ontario (Canada)
4.5/5 rDev +27.5%
08-16-2013 22:52:31 | More by SteveDresnor
4.75/5 rDev +34.6%
02-26-2014 01:29:33 | More by lowibulager
Ontario (Canada)
3.4/5 rDev -3.7%
pale yellow with a ton of carbonation. poured in a samuel smith pint glass yields a large white head.
floral hops sweet malt on the nose. zesty citrussy. with some cracker malt.
tastes smooth and refreshing with a cracker malt middle finished with some hop bitterness and some more malt on the finish.
really fresh tasting. a good summer refresher.
08-14-2011 22:36:34 | More by paxkey
Quebec (Canada)
3.73/5 rDev +5.7%
Can: Poured a golden yellow color pils with a nice foamy head with average retention and some minimal lacing. Aroma of medium sweet malt with some nice floral notes provided by the hops. Taste is also dominated by some notes of sweet malt with some nice hoppy floral notes. Very refreshing overall while respecting the style guideline.
11-13-2007 20:46:56 | More by Phyl21ca
New Brunswick (Canada)
3/5 rDev -15%
03-07-2013 21:32:06 | More by TimeLincoln
Ontario (Canada)
3.5/5 rDev -0.8%
04-03-2012 04:44:25 | More by ThinkAgain
Nova Scotia (Canada)
2.5/5 rDev -29.2%
Poured from can. Cereal and hay aroma. Clear and golden with white head. Very light bitter taste. Light body, thin texture, lively carbonation, with an abrupt finish. Pretty average overall.
08-19-2014 22:54:09 | More by Nightwing
Ontario (Canada)
3.75/5 rDev +6.2%
09-08-2013 22:06:22 | More by WillAndSarah
Ontario (Canada)
3.7/5 rDev +4.8%
Creemore Springs Premium Lager is one of my go to beers that comes in cans. I am glad to see they have added another. I just wonder why they decided to go with another lager/pilsener type beer. Oh well still a good beer.
Pours with a decent sized head that leaves behind some good lacing before fading away. Has a clear gold colour.
Smells of malts, saaz hops, sweet and some earthy notes as well. Does not remind me of a true pilsener but still captivating.
The palate is sweet, malty with some a well balanced hop profile. Dry and bitter finish. A great take on a Czech Pilsener.
08-07-2007 02:51:42 | More by irishkyle21
Alberta (Canada)
3.43/5 rDev -2.8%
From a 500 ml can. Pours out a crystal clear gold, tall foamy white head with good retention.
Clean crisp grains at first, although a little bit of veg as well.
The flavour is clean, earthy grains followed by grassy, spicy hops, some sweetness lingers in the aftertaste.
Medium-light mouthfeel, crisp carbonation.
An okay pils, falling someplace between a German and Bohemian pils. I hate to say it but this is more crisp straight out of the can, although the appearance is nice enough to pour into a glass every time just for that. I like it, but it's a little rough around the edges.
07-19-2010 09:13:14 | More by IronDjinn
Creemore Springs Traditional Pilsner from Creemore Springs Brewery Limited
80 out of 100 based on 138 ratings.

subset: commoncrawl


text:
We recently returned from our 10 Day Eastern Med cruise. This was only our 2nd cruise with NCL but decided to use them again because we had such a great time on the Star during a 14 day Panama Canal Cruise. Another factor was the FreeStyle concept which I enjoy, when on vacation why dress up for dinner on specified nights. Did that a couple of times and that was enough. We were 2 families with our grand kids 11 and 14.
Ports visited were, Kakatalon, Athens, Ismir, Istanbul and Naples. We decided on our own Port Excursions and did that because we wanted a smaller more personalized tour. The tours were the same as what NCL provides and the costs much less. For all 5 port stops we were extremely happy with the tours we arranged. If anyone wants to know who we used e-ail me and I will provide the Tour company names. Not going to review each stop because we did not use NCL for them.
For Dining we used a variety of the options available onboard from their buffet, Main Dining, room service and specialty restaurants. Food was good and we didn't have any major complaints. Specialty restaurants used were Teppanyaki's which is always good because of show that you get with it and the food is good, Jasmine Garden which was Asian, this was ok and finally Moderno's which is Brazillian Barbeque. This is like a 9 course meat dish and we were only able to get through about 4 of them. Couldn't get through dessert but they offered to have it delivered to our stateroom but we declined. Nice touch though.
The Shows were ok but after a couple of them I stopped going to them
Room: Cabin 14000, What can you say. We had a Haven suite and were absolutely spoiled. The grandkids did not want to go home after experiencing this.
We decided to splurge here because there were 6 of us and we wanted to be together. The suite had 3 bedrooms each with its own bathroom and balcony. It also included a private balcony with hot tub and sauna along with a upper sun deck with a hammock and extra lounge chairs. The living room was huge as well and included an 8 place dinning table for meals and also a 8 place table on the patio if you wanted to have lunch outdoors. Our Butler Willy was fantastic!! He interacted with the kids, made sure that we had everything that we needed and learned our preferences after the first day. My wife likes raisin cookies and we couldn't find them anywhere on the ship. We mentioned this to Willy and we had these cookies for the rest of the cruise waiting for us after each days excursion. We utilized him for all the breakfasts since on excursion days the lines were long at all the venues and port times were early. Usually when we walked into the dinning room breakfast was set up and waiting at the designated times. Didn't eat dinners in the room because after we had the appetizers in the afternoon we were all full.
Antonio was our room steward who also did an exceptional job. He was always checking on us and kept the rooms spotless. They even went as far as shampooing all the carpets one day during an excursion day.
Loy, kept the outer deck areas set up each day and made sure the cushions and towels were readily available.
The Haven suites also included a private pool and lounges with a retractable roof so you could enjoy this on inclement days. They also had tables set up so you could order meals poolside as well as snacks and drinks all day long.
Would I use this room again and the answer is yes. It is great when you have 6 couples cruising together and makes for a very enjoyable time. When traveling solo we will use the penthouse or owners suites as they are more suited for single couples.
Concierge: Mark. We used Mark to set up our meal reservations as well as finding out where to store our excess luggage while we made a side trip to Barcelona after the cruise. Mark also set up transportation to the airport after the cruise. We had a time set up to disembark, our luggage was set aside and waiting for us on the pier when we got off the ship and was quickly off to the airport. Less then 10 mins to get off the ship. We also had priority disembarkation on port days for our tours. We were always taken down a service elevator and off the ship really quickly.
Overall we had nothing bad to report on this cruise and have already enrolled in the Cruise rewards program for our next cruise. The only thing that I see that NCL could do is to open up their routes to include the South Pacific.


text:
TEL-AVIV, Israel
My name is Chen Fuchs and I am an Independent contemporary jewelry designer. I am a young designer who has graduate Jewelry Design in Shenkar Collage of Engineering and Design in Ramat-Gan, Israel.
I create jewelry in pure Silver by Repoussé and chasing that is a metalworking technique in which a malleable metal is ornamented or shaped by hammering from the reverse side to create a design in low relief. All my items are hand crafted and most of them are one of a kind.
Jewelry designer Chen Fuchs studied at the Shenkar College of Engineering and Design. Chen creates jewelry that exposes all of the potential of her materials. She uses chasing and repoussé techniques…
read more
We pride ourselves on finding the best independent designers around the world in order to bring you unique fashion finds you won't find anywhere else....
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Another week, another influx of amazingly creative and unique designers.
Picaso Lab
Picaso Lab's designer makes each of his leather iPad and laptop...
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Dear health-savvy reader:
W hat's the hardest part of staying in control of your weight and your blood sugar?
Without a doubt, it's...
This is what de-rails most people who are trying to stick to a low-carb diet.
They just can't imagine life without a little "something sweet" -- especially when everyone around them is living it up.
With so many yummy temptations surrounding them, they finally give in and splurge. Then it's...
"Bye-bye, diet!"
"Farewell, good intentions."
"Adios, stable blood sugar."
That's why I just developed an entirely new kind of sweetener that's perfect in every way...
Perfectly low in calories. SLIMTEVIA has only 4.8 calories per teaspoon -- compared to 16 calories per teaspoon for table sugar and high fructose corn syrup (HFCS). That 70% fewer calories than real sugar -- so SLIMTEVIA makes it super-easy to control your calorie intake and your weight!
And since it's THREE TIMES SWEETER than sugar, you only use one-third as much to get the same sweetness as you would from a full teaspoon of sugar. So when a recipe calls for 1 teaspoon, you can use one-third of that (0.3 tsp) at 1.6 calories!
Perfectly friendly to blood sugar. SLIMTEVIA ranks extremely low on the Glycemic Index (GI), which means it won't spike your blood sugar. Its GI rating is a mere 19, compared to 31 for skim milk, 65 for table sugar, and 98 for mashed potatoes.
In fact, SLIMTEVIA actually decreases blood glucose levels -- even in people with poor glucose tolerance! This amazing action was confirmed by a study published in the Journal of Clinical Endocrinology and Metabolism. (I'll explain how in a bit.)
SLIMTEVIA won't trigger your body's insulin levels, either. And less insulin in your bloodstream means more (and faster!) burning of your body fat! (More about this in a moment.)
Perfectly natural and safe. Unlike popular artificial sweeteners such as NutraSweet®, Equal®, and AminoSweet®, which are made from the highly-controversial chemical aspartame, SLIMTEVIA comes 100% from nature. (A 1994 FDA report declared that 75% of adverse reactions from food additives (such as headaches, nausea, and seizures) were due to aspartame!) Not so with SLIMTEVIA!
Perfectly probiotic. SLIMTEVIA also contains fructooligosaccharides (FOS), a dietary fiber that slows its digestion (thus lowering blood sugar levels).
FOS is an important "food" for the friendly bacteria in the human gut that produces natural vitamins ... strengthens our immunity ... and keeps the nasty gut bacteria (such as E. coli) in check. It's one of the best probiotics you can ingest -- and has been called "the filet mignon of friendly fiber".
Perfectly yummy. Those are all great qualities of a healthful sweetener, to be sure. But the attribute that really makes SLIMTEVIA "the perfect sweetener" is the uncanny way that...
And I mean "exactly" -- only THREE TIMES SWEETER.
You're going to be AMAZED by the similarity.
In fact, I'll GUARANTEE it! Here's my personal promise to you...
I'm absolutely positive you'll be ASTONISHED by the pure, natural sweetness of SLIMTEVIA.
But if I'm wrong, just slip the unused SLIMTEVIA back in the carton it arrived in and send it back.
I'll immediately refund your credit card for the full price.
… and I'll ALSO pay the return postage to send the unused portion of SLIMTEVIA back to me via FedEx.
You won't risk a cent.
If you're not happy with SLIMTEVIA for any reason, simply re-seal the unusued portion in the carton it arrived in and call (505) 501-8159. Our Customer Care Team will issue you a pre-paid FedEx label. Just print it out, affix it to the carton, and send it back. That's it!
You won't pay a penny to try SLIMTEVIA -- so there's absolutely NO RISK to you!
If you're not completely satisfied, I'll refund every penny you paid.
I'll also send you a FREE copy of Skinny Sweets and Treats -- our recipe eBook that contains 24 yummy sweets and treats that are perfectly low-cal ... low-carb ... low GI ... and ideal for controlling your weight and blood sugar.
It's a $12.95 value -- and it's YOURS FREE just for trying my new SLIMTEVIA at absolutely no risk plus a FREE subscription to "The Sweet Life", your newsletter that brings me yummy and healthful new recipes featuring SLIMTEVIA. Keep the Skinny Sweets and Treats recipe eBook with my compliments even if you return the SLIMTEVIA.
This is an utterly RISK-FREE invitation!
SLIMTEVIA is also perfect for your favorite low-carb recipes. (Just remember to use one-third LESS of SLIMTEVIA because it's so super-sweet.)
Of all the obstacles to maintaining a healthy weight and healthy blood sugar, swearing off sweets is the toughest.
This is where most dieters (especially those trying to cut carbs) "crash-and-burn" -- and just give up.
It's also why so many people with blood sugar problems can't seem to get control of their numbers (or get off their drugs): Because they can't deny their sweet tooth when it calls.
Most people either go "cold turkey" by avoiding all sweets and carbs...
...or they attempt "portion control" and try to limit themselves to just a bite or two of sweets and carbs.
Cold turkey leads to feeling deprived. So sooner or later you stop denying yourself and give in to your cravings for sweets. The usual result? A binge, followed by guilt, followed by abandoning your diet altogether.
Portion control makes it so hard to draw the line. Pretty soon you're eating a little more ... and then a little more ... until you're eating too much and re-gaining any weight you may have lost.
If you've tried either (or both) of these approaches, you know they DON'T work. And ...
You see, our human brains have been programmed since the Paleolithic Age to not just desire sweets, but to crave them.
Back then, calories were scarce and we quickly learned that the sweetest (and fattiest) foods contained the most caloric energy.
So over the millennia, our genes became "wired" to seek out sweets. And because eating sweets makes us feel good, this desire is reinforced by the "reward center" in the brain -- the very same area of the brain that responds to all pleasurable substances and activities, including alcohol, drugs, and sex.
Our genetic sweet tooth helped us survive back when high-calorie, sweet foods were rare treats.
But today we're completely surrounded by sweetened foods, beverages, snacks, and candy
It isn't the sweets themselves that cause the harm, but how they overwhelm and destroy our metabolism. Here's how they do their damage...
When you eat sugar or drink a sweetened beverage, your blood sugar rises immediately. (This is because the sugar is immediately broken down into glucose.)
Now, normally glucose is a good thing. It's the fuel your muscles use for energy.
But when there's too much glucose in your bloodstream from over-consuming sweets and carbohydrates (and not getting enough physical activity), your muscles can't use it all. And this where insulin comes in.
Insulin is the hormone that clears excess glucose from the bloodstream. It does this by taking it to the liver where the glucose is transformed into fats (called triglycerides).
These fats are then deposited in the fats cells of your belly. Scientists abbreviate this progression like so...
Sweets and carbs > insulin response > triglycerides > fat storage
This stored belly fat is usually burned off between meals, during physical activity, or while you're sleeping.
As long as insulin is present in the bloodstream, it will not allow fat to be released from your fat cells. (It actually "locks in" your belly fat.)
What keeps insulin hanging around? I'll tell you...
Continuing to consume sugary foods, beverages, and refined carbs keeps insulin flooding your bloodstream -- and stored fat locked in your fat cells.
But it's hard to control your apetite because when insulin removes all that glucose from your bloodstream, you feel hungry again!
And I'm not talking about ordinary hunger, either. Once your blood sugar dips, you feel positively ravenous!
That's why you want to grab a candy bar or a soda: Because your metabolism is desperate for the quick energy surge that sugary carbs and sweets provide.
Guess what happens next?
Your blood sugar spikes again ... more insulin is released ... more belly fat is created and stored ... and before you know it, you're hungry again!
This is exactly how insulin makes us overweight...
Insulin keeps your stored belly fat locked in your fat cells, while it also stimulates your hunger.
Result? You keep eating ... your fat cells get bigger ... your blood pressure rises ... your metabolism needs drugs to deal with elevated blood sugar ... and your arteries clog up.
Before you know it, you've got serious health problems because...
Sweets > insulin > triglycerides > fat storage > obesity > poor health
Because SLIMTEVIA doesn't spike your blood sugar, it won't trigger the insulin response.
So, when it's part of a healthy, low-carb diet, SLIMTEVIA produces three wonderful effects...
You'll not only lose weight, but you'll lose it in your belly and around your waist (otherwise known as your "love handles" or "muffin top"). This is where most of your fat is stored -- and where it looks so unattractive.
Let's face it: Belly fat is, well ... ugly -- and also extremely unhealthy.
So how would you look (and feel about yourself)...
If your pot belly was gone?
If your muffin top disappeared?
If, instead of a mound of flab hanging over your belt, you had a flat, trim waistline?
And how much healthier would you be if your blood sugar finally remained stable, rather than shooting up and down like an out-of-control roller coaster.
That's what SLIMTEVIA can help you achieve. Here's how...
Even though it's three times as sweet as table sugar, SLIMTEVIA won't spike your blood sugar levels. This means your body's insulin response WON'T be triggered.
No insulin means your stored belly fat can be burned off as energy.
As your fat cells empty out, your waistline will shrink. Your pot belly will recede. And those love handles will begin to disappear.
In scientific shorthand...
Low blood sugar > no insulin response > body fat burned > effortless weight-loss
Here's the story...
To make SLIMTEVIA, we begin with the leaves of an unusual plant from South America called stevia.
Stevia rebaudiana flowers
A member of the sunflower family (Asteraceae), the stevia plant known as stevia rebaudiana (commonly called sweetleaf, sweet leaf, sugarleaf, or stevia) possesses the uncanny quality of being naturally sweet.
Now, stevia isn't just sweet -- it's super sweet.
How sweet? In its natural state, the stevia leaf is 45 TIMES AS SWEET as table sugar (sucrose).
But when processed, the steviol glycosides extracted from stevia are 300% SWEETER than sugar!
Yet, unlike cane sugar, stevia contains ZERO calories -- making it ideal for weight loss.
And unlike any other natural sweetener on earth, stevia has almost NO EFFECT on blood glucose -- so it's perfect for people on carbohydrate-controlled diets.
While stevia is widely-used in many countries (it accounts for 40% of the sweetener market in Japan and is the only sweetener in Japanese Diet Coke®), the threat of competition to the cane sugar and artificial sweetener industries got it banned in the US in early 1990s.
It wasn't until the agribusiness conglomerate Cargill and the Coca-Cola Company realized stevia's market potential and lobbied to have the FDA life the ban in 2008.
Since then, the use of stevia has skyrocketed in the US. It's now available under the brand names Only Sweet ... PureVia (Pepsi's brand) ... Reb-A ... SweetLeaf ... and the market-leader, Truvia (developed jointly by Cargill and Coca-Cola).
It has a bitter aftertaste.
I'm not kidding.
Last year, our MyHealingKitchen.com Test Kitchen conducted extensive taste tests on every stevia sweetener on the market.
And every product we sampled -- without fail -- had the same problem...
A horribly bitter aftertaste.
If you've ever used stevia to sweeten your coffee or tea -- or if you've ever tasted a soft drink, cookie, or cake that contains it -- you may know what I mean.
Some people don't mind this bitterness. But I don't understand how they can possibly ignore it.
Our Test Panel found that all of today's stevia sweeteners were certainly sweet enough in the beginning. But the problem came right after the first swallow.
Every one of them produced an almost chemical-like bitterness (a bit like licorice) that remains on the back of the tongue and top of the throat, long after the beverage or food is consumed.
No matter how hard I tried, I just couldn't get rid of it.
We tried it in herbal tea ... in coffee ... in lemonade ... and we even baked with it in oatmeal cookies.
Every stevia brand produced the same aftertaste, to greater or lesser degrees. But no product was good enough to pass.
And so I decided that, because of this unpleasant aftertaste, I couldn't recommend any stevia products to my readers and website members -- despite the remarkable health benefits of this natural sweetener.
The stevia plant gets its sweetness from two natural compounds: rebaudioside and stevioside (steviol glycosides).
S. rebaudiana foliage
While both compounds produce a bitter aftertaste, rebaudioside contains the least --and is the least offensive to me.
The other compound, stevioside, while also sweet, is the most bitter.
So why don't these manufacturers make a stevia sweetener exclusively from rebaudioside to minimize the aftertaste? (None of these big brands do.)
You see, the stevia plant contains twice as much bitter stevioside as it does the sweeter rebaudioside. So a stevia sweetener using only rebaudioside would cost them THREE TIMES MORE to produce because they could only use one-third of the plant.
This is a big no-no when it comes to big company economics because their guiding principle is "max profit".
Besides, they figure the average consumer cares more about price than taste.
Moreover, because all the stevia-based sweeteners in your supermarket use the same process, they see no reason to be different.
I sure care about stevia's bitter aftertaste.
And so does practically everyone I've spoken to.
In fact, in a recent survey of 100,000 members of MyHealingKitchen.com, we discovered that this unpleasant aftertaste was the main reason so many people refused to use stevia sweeteners -- despite wanting to lose weight or needing to control their blood sugar.
And that's when I got the idea for SLIMTEVIA.
After searching long and hard, I finally found a small company that was willing to make a stevia sweetener for me using only rebaudioside, the sweetest part of the plant.
But after sampling the result, I wasn't satisfied...
There was still a noticeable hint of bitterness. Not good enough.
By adding a tiny bit of pure fruit sugar (fructose), the bitterness completely disappeared!
The result was a healthful sweetener identical to sugar in every way (only much sweeter) -- yet with a tiny fraction of the calories and virtually no effect on blood sugar.
This tiny bit of fructose COMPLETELY ELIMINATED stevia's bitterness.
Even better: The fructose plus the super-sweet stevia made the product THREE TIMES AS SWEET as sugar -- so you only need a tiny bit of SLIMTEVIA to enjoy the same satisfaction as from real sugar.
I was delighted!
And so I immediately gave the order to begin producing SLIMTEVIA.
Not at all.
You're thinking of high fructose corn syrup (HFCS) -- and that's a completely different substance.
Many people incorrectly use the terms "fructose" and "HFCS" interchangeably, but they are as different as night and day.
Fructose is actually the "good" sweetener compared to all the others. It is pure fruit sugar -- the slowly-digested natural sugar found in fruits, vegetables, and honey. And it's far more expensive than HFCS because it's a pure, natural substance. Food and beverage manufacturers can afford to use it.
HFCS, on the other hand, is a highly-processed industrial product made from corn. It's very similar to table sugar in calorie content, but with decidedly harmful effects on your weight and health.
HFCS is a mixture of free-floating fructose and glucose, so it doesn't need to be digested at all. HFCS goes straight into your blood to spike your blood sugar and trigger the insulin response, while its synthesized fructose content goes directly to your liver to create fat.
On top of that, the corn used for HFCS is usually genetically-modified (GMO), which is unhealthful and environmentally disruptive. Corn is also becoming a major allergen and an irritant to the immune system of those who ingest it.
Fructose, when derived from a pure fruit source (like SLIMTEVIA's) makes for a much safer, healthier, and cleaner product.
Here are some surprising health facts about fructose you may not know...
Won't spike blood sugar. While both table sugar and HFCS cause sharp spikes in blood sugar levels, fructose does not produce this effect.
Lowest GI of all sugars. Fructose has the lowest glycemic load and Glycemic Index (GI) rating of all natural sugars (GI is a measure of how quickly a food affects blood sugar). Pure glucose has a GI value of 100. HFCS ranks at 73. Table sugar weighs in at 65. Honey has a GI of 55. Skim milk is 31. And fructose is a very low 19.
Good for bad blood sugar. Because it does not cause surges and dips in blood glucose levels, small amounts of fructose are actually considered beneficial to people with blood sugar disorders. (Studies show that fructose consumed before a meal can lessen the total rise in blood glucose levels after eating. Click here to see the research.)
Doesn't trigger insulin. Fructose is often recommended for people with diabetes because it does not trigger the production of insulin when consumed in small amounts.
Actually decreases blood sugar. In a study published in the Journal of Clinical Endocrinology and Metabolism, researchers found that in small doses, fructose actually LOWERS blood glucose -- and it was more effective at doing so in people who had poor glucose tolerance.
Satisfies hunger longer. Consuming fructose instead of glucose results in lower circulating levels of leptin (the hormone responsible for appetite), and elevated levels of ghrelin (the hormone which governs hunger satisfaction).
Less is more. Fructose is twice as sweet as sugar and HFCS.This means you need far less fructose to achieve the same level of sweetness. Result? Fewer calories of fructose achieve the same "sweetness satisfaction" as real sugar.
Cooks and bakes like sugar. Because SLIMTEVIA looks and tastes exactly like sugar, cooking and baking with it is easy (unlike other sweetener substitutes). Just remember that SLIMTEVIA is nearly three times as sweet as sugar, so you use one-third less in your recipes.
Hooray! Now there's SLIMTEVIA -- so now you can...
Stop risking your health with artificial sweeteners. NutraSweet®, Equal®, AminoSweet®, and other products made from the aspartame, a highly-controversial chemical that has been linked to various cancers and brain damage. SLIMTEVIA comes 100% from nature. (According to the FDA, more than 75% of all reported adverse reactions to food additives (including headaches, nausea, and seizures) were due to aspartame!) SLIMTEVIA is a safe, sweet, all-natural alternative.
Quit putting up with stevia's terrible aftertaste. We make SLIMTEVIA from the sweetest, least bitter part of the stevia plant only (rebaudioside). We use a pure water extraction process -- no chemicals, alcohol, or bleaches are employed (as they are with most other stevia products). Then we add a tiny bit of pure fruit sugar (fructose) which makes SLIMTEVIA as "sweet as sugar" -- with absolutely no aftertaste. In fact, I'll bet you can't tell the difference between SLIMTEVIA and pure cane sugar!
Ditch the sodas, juices, and sugary drinks. Americans consume 170 pounds of sugar and sweeteners per person per year -- and sugary beverages are the biggest offenders. Yikes! No wonder we're seeing so many blood sugar problems, obesity, and serious diseases. SLIMTEVIA lets you cut back of these calorie-loaded drinks. SLIMTEVIA is perfect for your kids and grandchildren!
Make peace with sweets and carbs. Cutting back on carbs definitely works for losing weight AND healing your blood sugar. But a life with ZERO sweets? Even I need a little "something sweet" every now and again (and I certainly DON'T have a sweet tooth). The key is moderation, not denial. And because SLIMTEVIA is so super-sweet, yet healthful, it's the perfect way to sweeten your life. SLIMTEVIA really satisfies!
Start losing pounds and inches. SLIMTEVIA has only 4.8 calories per teaspoon -- compared to 16 calories per teaspoon for table sugar and high fructose corn syrup (HFCS). That 70% fewer calories than real sugar. You'll lose weight without dieting or trying.
And since it's THREE TIMES SWEETER than sugar, you only use one-third as much to get the same sweetness as you would from sugar. So when a recipe calls for 1 teaspoon, you actually use one-third of that (0.3 tsp) -- which only contains 1.6 calories! SLIMTEVIA makes it much easier to control calorie intake and your weight!
Get control of your blood sugar. SLIMTEVIA ranks extremely low on the Glycemic Index (GI), which means it won't spike blood sugar. In fact, SLIMTEVIA actually decreases blood glucose levels -- even in people with poor glucose tolerance! SLIMTEVIA is the most healthful and delicious sweetener on earth!
SLIMTEVIA contains four additional ingredients that boost its healthfulness, including...
1. Inulin. An indigestible fiber derived from beets, inulin passes through much of the digestive system intact. However, once it reaches the colon, it's broken down and feeds the beneficial bacteria there. Scientists refer to this beneficial activity as "prebiotic".
Though naturally sweet (thus adding to the sweetness of SLIMTEVIA), inulin doesn't elevate blood sugar, insulin, or triglycerides. It also boosts the body's ability to absorb calcium and magnesium.
2. Fructooligosaccharides (FOS). This also gives SLIMTEVIA a "probiotic" effect due to the addition of this naturally-sweet dietary fiber that's extracted from fruits and vegetables. FOS also slows SLIMTEVIA's digestion (thus helping to lower blood sugar levels).
FOS is an important "food" for the beneficial bacteria in the human gut that produces natural vitamins ... strengthens our immunity ... and keeps the nasty gut bacteria (such as E. coli) in check. It's one of the best probiotics you can ingest -- and is called "the filet mignon of friendly fiber".
3. Magnesium carbonate. Magnesium is an important mineral for the optimal health of your nerves, muscles, bones, and heart. Numerous studies show that Americans are dangerously magnesium-deficient -- and the all-natural (sea-based) magnesium carbonate in SLIMTEVIA can help correct this. BONUS: Magnesium insures that SLIMTEVIA will not lump or cake -- so it always flows freely, exactly like pure cane sugar!
With all of its healthful goodness and "real sugar" taste, maybe you think SLIMTEVIA carries an ultra-fancy price tag.
I'm happy to say: It doesn't.
A 9.8 oz. bottle of Truvia, the bestselling all-stevia sweetener, sells for $6.99 to $10.29.
This means Truvia can cost up to $1.02 per ounce. Ouch!
On top of the hefty price, you must put up with stevia's bitter aftertaste because it's made from the entire plant, not just the sweetest part (rebaudioside).
By comparison, SLIMTEVIA -- which uses only the sweetest part of the stevia plant ... tastes exactly like real sugar ... yet only has 4.8 calories per teaspoon -- costs less than 98¢ per ounce -- and that includes shipping and handling!
And because SLIMTEVIA is much sweeter than stevia and sugar, you use two-thirds less to achieve the same sweetness -- so it lasts far longer.
They absolutely can -- and should -- be!
Especially because they use the entire stevia plant, instead of just the sweetest part.
These big manufacturers also save money by employing highly-efficient, mass-produced, industrial techniques to extract every drop of the steviol glycosides from the plant (using harsh chemicals such as ethanol, methanol, and bleach).
These stevia manufacturers are also giant corporations, such as Cargill, Coca-Cola, and Pepsi. They run a huge overhead ... advertise on national TV ... pay thousands of fat executive salaries (with benefits) ... and always demand an outrageous profit on every investment or product.
And then there's the supermarket's mark-up (usually 40% or more) to factor into the retail price.
Those are the real reasons that stevia sweeteners are so outrageously expensive.
As I told you before, I can't stand the bitter taste of stevia.
So no matter how much cheaper they were, I wouldn't buy any of them. Nor would I recommend them to my readers. That's because...
"A lousy product at a cheap price is no bargain."
SLIMTEVIA, on the other hand, is...
SLIMTEVIA is made by hand on a human scale. We extract its super-sweet, zero-calorie rebaudioside using pure water (no chemicals at all). And we use only the sweetest, least bitter parts of the stevia plant.
Then we add a tiny touch of GMO-free, corn-free, fruit-based crystalline fructose (the very best available) ... along with inulin fiber to slow the digestion even more ... and FOS to feed your body's beneficial bacteria.
The result is SLIMTEVIA: The "perfect" low-calorie, low-GI, all-natural sweetener that WON'T spike your weight, your blood sugar, or your insulin levels.
SLIMTEVIA helps you lose weight easily ... keeps your blood sugar stable ... and tastes exactly like sugar!
What more could you want?
It's the only sweetener good enough to bear the Jim Healthy brand.
And, remember: I'll GUARANTEE your satisfaction with it...
SLIMTEVIA is totally new. I love it -- and so does everyone here at MyHealingKitchen.com headquarters.
I think it's the perfect solution (that word again!) for controlling your weight and blood sugar, while satisfying your natural for something sweet every once in a while. (Remember: moderation works much better than denial!)
But I want to know what you think.
That's why I'm inviting you to try SLIMTEVIA for 30 days -- at my risk and expense.
If you aren't completely blown away by its wonderful "I can't believe it's not sugar" taste...
... simply return the unused portion at my expense for a full and immediate refund.
I'll also pay for your return shipping.
SLIMTEVIA isn't available in stores (not yet).
So the only way you can purchase it (for now, anyway) if directly from us -- at our very special introductory online price.
We do this to keep it affordable. This way, there are now wholesaler mark-ups ... no supermarket commissions to pay ... and no big company overhead to inflate the price.
And I pass all these savings on to you.
Since ours is a small, quality-conscious company -- and SLIMTEVIA is a brand new product...
I've decided to only order 501 one-pound bags for this first Introductory offering.
The most economical way to order SLIMTEVIA is bundles of three one-pound bags each.
In other words, we can only accept 166 orders for this first batch.
All orders beyond this number will be put on our Waiting List and prioritized for the next batch, which will be ready to ship in a couple of weeks.
This special online price is far less than SLIMTEVIA would cost if it were available in a retail store or supermarket...
SLIMTEVIA is a unique new sweetener.
In fact, it's the only sweetener good enough ... sweet enough ... and healthful enough ... to bear the Jim Healthy brand.
My reputation is too valuable to me to put my name on junk. And you know me well enough to trust that's true.
So, please: Quit denying yourself an occasion sweet treat. Stop endangering your health with those controversial artificial sweeteners. And put an end to rollercoaster blood sugar levels because of your sweet tooth.
Now you don't EVER have to feel guilty again about having a little something sweet!
Click on the "ADD TO CART" button below to be one of the first 166 people to grab one of these limited bundles -- before they're all gone.
You have nothing to risk or lose. And you know you can trust me when I say that.
My mission in life is to keep you healthy and happy.
You can count on me -- always.
Stay healthy,
Jim Healthy is a popular health writer with a life-long dedication to researching and publishing the most important health discoveries of our time -- and creating practical "action plans" that make it easy for readers incorporate these new medical findings into their daily lives.
Known as "America's Health Coach,"™ Jim is the founder and Editor-In-Chief of MyHealthyKitchen.com -- the popular website that teaches his 100,000 readers "food is your best medicine" and delivers free recipes for "meals that heal"™.
Jim also is the co-author of The Healthy Body Book (Penguin Books, 1991), The Fast Food Diet (Wiley, 2006), Arthritis Interrupted (Jim Healthy Press, 2009), and The 30-Day Diabetes Cure (Jim Healthy Press, 2010) and The Healing Kitchen (Boardrooms, 2011).
He has appeared on NBC's "Good Morning, New Mexico", Underground Health Reporter, HealthierTalk.com and Yahoo's Shine, a web magazine featuring America's top health and medical experts.
Prior to the release of SLIMTEVIA, a group of diabetics were selected to test their blood sugar levels before and after using consuming SLIMTEVIA and found that it had no effect on their blood glucose levels. The testimonials that follow are typical of the responses that were received. Overall, they provide convincing evidence that SLIMTEVIA should be the sweetener of choice for people with diabetes, prediabetes, and other blood sugar disorders...
John Cannon, a caretaker for his diabetic father: "SLIMTEVIA works. Dad now has perfect blood glucose levels. With his pancreas only 80% functional, his waking BG is averaging 112 mg/dl and his before dinner BG averages 95 mg/dl. He has no gastrointestinal problems and no sugar level changes after eating foods sweetened with SLIMTEVIA."
Dr. Jeffrey Fedorko, DC, who has a degree in biochemistry and a doctorate of chiropractic from National College of Chiropractic, who routinely treats diabetics: "When combined with a healthy diet and exercise, using SLIMTEVIA as your sweetener of choice may help you better control your Type 2 diabetes."
J. Hart: "Received my order of SLIMTEVIA today and had to try it immediately. It's wonderful! I will make a lemon meringue pie for my father at Thanksgiving, his favorite which he has not had in years because he is diabetic."
M. Williams: "There is no doubt in my mind that SLIMTEVIA is by far the in the most exciting sweetening product to enter the market in recent decades!"
C. Preston: "I love coffee and my husband has replaced sugar with SLIMTEVIA in all of my lattes and various coffee drinks. Whoo-hoo! SLIMTEVIA is excellent. I love it. It's about time!"


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TAMPA, FLA. (Feb. 23, 2:15 p.m. ET) — The shale gas boom has turned the North American market for polyolefins upside-down. And, according to market analyst Nick Vafiadis, it doesn't appear to be flipping back anytime soon. Vafiadis, polyolefins and PVC business director with IHS Chemical in Houston, described the impact of newfound discoveries of shale gas on the North American polyethylene market as "wholly unexpected."
This in-depth report analyzes economic and market trends, legislative/regulatory activity impacting supply and demand, business opportunities and threats, materials pricing, manufacturing technology, as well as growth strategies being implemented by thermoformed packaging companies.Learn more
U.S. demand for extruded plastics is expected to grow by 3 percent in 2014, with PVC remaining the largest segment.
Plastic pipe will post the strongest gains through 2018, continuing to take market share from competing materials in a range of markets.
Our latest market report provides in-depth analysis of current trends and their financial impact on the pipe, profile and tubing extrusion industry in North America.
In the wake of the economic turbulence earlier in this decade, molders today find themselves in much better shape. Molders are gaining a competitive advantage by investing in people, equipment and seeking inroads into new markets on a global scale.
Growth in the injection molding industry is going to be driven by low financing costs and a continued move to reshore some business.
September 10, 2014 - September 12, 2014Plastics Caps & Closures 2014
January 14, 2015 - January 14, 2015Plastics in Automotive
February 4, 2015 - February 6, 2015Plastics News Executive Forum 2015More Events


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Right Column
Adoption Assistance Program
Federal subsidies were created by Congress (through Public Law 96-272 - the Adoption Assistance and Child Welfare Act of 1980) to encourage the adoption of special needs children and remove the financial disincentives for families to adopt. Recognizing that adoptive parents often experience financial difficulty meeting the special needs of children who formerly were placed in Californias foster care system, the State Legislature created the Adoption Assistance Program (AAP). In creating the program, the Legislature intended to benefit children in foster care by providing the security and stability of a permanent home through adoption. Children may receive a federally funded subsidy under Title IV-E or a state-funded subsidy per state guidelines.
To apply for the AAP, adoptive families must submit a completed Request for Adoption Assistance ( AAP 1 ) form which is provided by their licensed adoption agency. The responsible public agency will determine the childs special needs eligibility for participation in the program. If the child is deemed eligible, the responsible public agency will negotiate a signed adoption assistance agreement, or a deferred adoption assistance agreement will be executed with the adoptive parents, prior to the adoption finalization. A reassessment of the childs needs and familys circumstances is conducted every two years. The amount of financial assistance is determined based upon the special needs of the child and circumstances of the family. An adopted child who receives AAP benefits from California may move anywhere in the world and still receive monthly subsidy payments until the age of 18 or 21, if the child has a mental or physical disability.
California Department of Social Services
Adoptions Services Bureau
744 P Street, MS MS 8-12-31
Sacramento, CA 95814
(916) 651-8089


text: Our Rustic earthenware brings your tabletop to life with vibrant pools of color. Each piece is a one-of-a-kind creation, hand glazed and detailed with a unique distressed finish that captures the rustic look of an Italian antique. This charger makes a striking backdrop for classic white dinnerware, or mix and match it with festive, color-rich tableware. It's crafted for us by a family-owned ceramics company in Umbria. Not food safe. Hand-wash. 13 1/2" diam. Made in Italy. A Williams-Sonoma exclusive.


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Share your view on city's housing needs (From St Albans & Harpenden Review)
Get involved: send your pictures, video, news & views by texting st albans to 80360, or upload here
Share your view on St Albans' housing needs
4:30pm Wednesday 26th February 2014 in News By Rebecca Perring, Senior Reporter
Residents are being invited to share their views on housing needs in St Albans for the next three years.
St Albans District Council has drawn up a draft housing strategy, which sets out the council's priorities for housing provision for the next three years.
The priorities include making best use of existing stock in all tenures, increasing the supply of affordable homes and meeting the needs of older people and other vulnerable groups.
The draft also sets out how the council plans to meet challenges that lay ahead, including the high cost of private rented accommodation and home ownership in the district.
Councillor Brian Ellis, portfolio holder for housing t the council, said: "The council's vision is to provide a range of quality homes working alongside various partners, including housing associations.
"We are looking at ways to make the most of our land and housing stock. As part of this strategy, we are redeveloping our sheltered housing to bring it up to modern standards. We are also redeveloping under-utilised garage sites to provide 56 units of affordable housing over the next three years."
Comments and questions can be sent to firstname.lastname@example.com. 'Draft Housing Strategy Consultation' should be included in the subject field.
Letters can be sent to: David Reavill, Principal Policy and Development Officer Housing Department, St Albans City and District Council Civic Centre, St Albans, AL1 3LD.
Comments are closed on this article.


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Updated Nov 26, 2012 - 2:03 pm
Patrick Peterson focused on defense doing its job
On Sunday Arizona's defense held the Rams' offense to just 17 points in the 31-17 loss, with the other two scores coming from interceptions returned for touchdowns. As tough as it is, the defense continues to focus on getting better and not pointing fingers at the offense.
"Right now I'm on the defensive side of the ball; we're doing what we can do," said Patrick Peterson. "The offense is definitely working to get better and we have to continue pushing those guys to get better."
St. Louis quarterback Sam Bradford completed just eight passes Sunday, but two of them went for touchdowns. The Rams earned only 15 first downs on the afternoon, but turned the ball over just once. At the end of the day, the four interceptions thrown by Arizona quarterback Ryan Lindley were too much to overcome.
You would think the last two losses would be enough for the Cardinals defense to play the blame game, but it's not, according to Peterson.
"At the end of the day we have to keep fighting as a team," he said. "We have to do what we have to do as a defense to put our offense in good field position or even score to put points on the board and just give those guys a little bit more momentum and a little bit more confidence in themselves."
Overall, the Cardinals rank ninth in the league in total defense while allowing 20.6 points per game. They're also fourth in the NFL with 15 interceptions this season.
Some of the defensive players have used the term "frustrating" on more than one occasion the past two weeks, but the overall attitude has still been "team".
Peterson says they are sticking together, at least for now.
"I can't tell you what's going on, on the offensive side of the ball or in the offensive room. The defense is working and we're top ten in almost every category and it's just coming down to guys winning the one-on-one battles. Digging down deep and getting that extra edge to put us over the hump and win that play."
This week they'll be looking for that edge when they travel to New York to play a Jets team that has also struggled this season with a 4-7 record.
- Despite interest from Cardinals, linebacker James Harrison retires
- Arizona Cardinals coach Arians: Logan Thomas as expected, has 'a good future'
- Arizona Cardinals coach Bruce Arians confirms James Harrison interest
- Arizona Cardinals coach Arians on Tyrann Mathieu's progress: 'We'll see how he tackles'
- Report: Bengals cornerback fined for hit on Arizona Cardinals' Ted Ginn
- Darren Urban - azcardinals.com - Friday August 29Darren Urban breaks down the latest surrounding the Cardinals' impending roster moves
- Bickley Blast - Friday August 29The Arizona Cardinals and San Diego Chargers played one of the most pointless games in NFL history l
- Bickley Blast - Thursday August 28Which Valley football team will win more games this season, the Cardinals or the Sun Devils?
- Kirk Gibson, D-backs manager - Tuesday August 26D-backs manager Kirk Gibson discusses possible changes to a six-man rotation.
- Dave Pasch - Cardinals commentator - Tuesday August 26Dave Pasch thinks Michael Floyd is a number one receiving target.


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30 July 2014
The persecution of human rights activists continues unabated in Azerbaijan, in spite of the obligations the country committed to as a member of Council of Europe and currently a chair of its decision making body, the Committee of Ministers, Amnesty International said today.
29 July 2014
Burundi's ruling party is perpetrating a relentless campaign of intimidation against government critics and its youth wing is carrying out crimes with impunity ahead of next year's election.
The European Union (EU) must urgently strengthen its laws to enable member states to immediately ban the trade in new devices and technologies that have no practical use other than to torture, ill-treat or execute individuals.
25 July 2014
Amnesty International's experts respond to some of the questions raised around the Israel/Gaza conflict.
The sentencing of a newspaper editor and a human rights lawyer to two years in prison on charges of contempt of court after a grossly unfair trial in Swaziland is an outrageous attempt to silence dissenting voices.
24 July 2014
Poland is the first European Union member state to be found complicit in the USA's rendition, secret detention, and torture of alleged terrorism suspects, Amnesty International said as it applauded two landmark human rights judgments handed down today.
The Irish authorities must take urgent action to bring the country's flawed abortion laws in line with its international human rights obligations, Amnesty International said following the UN Human Rights Committee's strongly worded criticism of the Ireland's stance on abortion.
The prolonged execution of a prisoner in Arizona yesterday represents another wake-up call for authorities in the USA to abolish the death penalty, said Amnesty International.
23 July 2014
An undocumented migrant who was arrested and tortured by the Mexican police and army is currently facing an unfair trial solely because of his ethnicity and should be released immediately and unconditionally, said Amnesty International today, as it named him a prisoner of conscience.
22 July 2014
The Gambian government must abolish the laws and iron fisted practices that have resulted in two decades of widespread human rights violations, Amnesty International said as it joined forces with other human rights groups for a global day of action marking 20 years since President Jammeh's seizure of power.
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My good frend Buddy Wheeler brought me a full set of cultivators for my C today, we had a good time talking tractors. I will post some pics soon as my internet service get back on track speed so slow I cant download pics.
I bought the set of cultivators off ebay after Buddy said the location was near where he worked. He picked them up and brought them down today.
Farnall people are great people. Thanks again Buddy


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Email: email@example.com | Twitter: @WWLTV
NEW ORLEANS - Saturday is National Dance Day.
We are celebrating the art of movement with several, diverse performances from Dance Quarter.
The Uptown studio is a place to learn new techniques, meet people and get a good work-out.
Founder and instructor Nathalie Gomes Adams joined us in the studio.
Dance Quarter has a number of events you can take part in now. Their summer series in swing and salsa is underway, but you can still join the class. In August, Dance Quarter is hosting several workshops and parties in salsa, swing, tango and blues.
Mark your calendars for the first week of September. Beginning September 3, Dance Quarter will offer several days of free classes.
For details, call 897-0327 or visit http://dancequarter.com/.


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