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-Auckland, New Zealand
-Tauranga, New Zealand
-Napier, New Zealand
-Picton, New Zealand
-Akaroa, New Zealand
-Timaru, New Zealand
-Dunedin, New Zealand
-Cruise Milford Sound
-Cruise the Tasman Sea
-Hobart, Tasmania
-Cruise the Bass Strait
-Melbourne, Australia
-Cruise the Coast of Australia
-Sydney, Australia
-Brisbane, Australia
-Cruise the Pacific Ocean
-Champagne Bay (Espiritu Santo), Vanuatu
-Port Vila, Vanuatu
-Lautoka, Fiji
-Suva, Fiji
-Date Line Going East, International Waters
-Apia, Western Samoa
-Pago Pago, Samoa
-Cruise the Samoan Basin
-Bora Bora, French Polynesia
-Papeete, Tahiti
The twin cities of Napier and Hastings, located within the region of Hawke's Bay on the East Coast of New Zealand's North Island, are unique. The area is blessed with a Californian-Mediterranean climate, boasting one of the highest sunshine averages in the country. The area is also dotted with colorful vineyards and orchards, with some of the most fertile farmland you will see. Within the region are more than twenty of New Zealand's finest vineyards.
The following Shore Excursions are available for this port on this cruise, and may be reserved beginning 240 days before the cruise begins for guests receiving Concierge amenities, and 180 days before the cruise begins for all other guests. Guests receiving Concierge amenities will receive a 5% discount off of the prices shown below for Regent Choice tours.
Your tour begins at the pier where you will board a safari vehicle at the ship's side. From here, sit back and enjoy a scenic drive along the coast as you make your way to Te Awanga and Cape Kidnappers Station.
Arriving at Cape Kidnappers Station, a privately owned country farm, you will be driven over the rich farmland to within a few feet of the gannet sanctuary at Cape Kidnappers. As you traverse river beds, broad rolling pastures, steep gullies and breathtaking inclines, your guide will provide you with commentary about the area and life on this 4,500 acre farm which stocks over 8,000 sheep and breeding cattle, as well as encompassing an 18-hole international golf course.
Cape Kidnappers itself is a dramatic promontory at the southern end of the sweep of Hawke's Bay and is the largest and most accessible mainland nesting place of gannets in the world. The 15,000 gannets who make their home here are members of the Booby family, with distinctive black eye markings and a pale gold crown. This is an excellent opportunity to view the gannets in their natural habitat, swooping and diving as they bring back fish from the sea, or in pairs preening and performing the dance of the gannets recognition ritual. While you are here, enjoy a spectacular view of the rugged coastline from Hawke's Bay all the way north to Mahia Peninsula, from the brink of a cliff that rises 328 feet above the beach. For your enjoyment, an afternoon tea will also be served.
Re-boarding your vehicle, you'll once more cross the countryside as you retrace your path back to Napier. Approaching the city, your route will take you along the Marine Parade, seeing the stately Norfolk Pines and traveling past such sites as the bronze statue of Pania of the Reef, the Tom Parker Fountain, Floral Clock, Soundshell and Marineland. At the conclusion of your tour, your safari vehicle will return you to the pier.
Please note: The sites on this tour are not wheelchair accessible and therefore, it is not available to wheelchair guests. Comfortable walking shoes, sun hat, sun glasses and sun screen are recommended. The order of sites may vary. This tour does not operate with a separate guide, but rather with a driver/guide.
Terms & Conditions:
Free Unlimited Shore Excursions are for full fare guests only, capacity controlled and subject to availability. Requested excursions may not be available at time of booking. Supplement will apply on Regent Choice excursions (indicated by the above) and excludes Private Arrangements and all Adventures Ashore programs. In order to ensure quality guides and sufficient transportation, we must provide the tour operator with passenger counts at least 36 hours in advance. Therefore no refunds will be given within 36 hours of tour departure for cancellations or no-shows. Please pay special attention to scheduling and tour lengths when booking your shore excursions. In many cases, it is not possible to participate in more than one tour per day in a given port. Tour Departure times are subject to change so please reference your actual tour ticket for the correct departure time. Tours operate rain or shine. Minor children under 18 years of age must be accompanied by a an adult parent or guardian on all shore excursions. Tours require minimum participation levels to operate so please sign up as early as possible. Tours may be cancelled if minimum participation levels are not met. Prices, Itineraries and General Information shore excursion prices are subject to change to meet unexpected cost increases or currency fluctuations. Please consult the Destination Services Desk onboard for information. During local or national holidays, access to certain facilities (such as museums or archaeological sites) may be limited or denied. In such instances, adjustments will be made to minimize inconvenience to guests. Some tours have limited availability. Tours are generally available for reserving 180 days prior to the beginning of a cruise. Please sign up early to avoid disappointment. Regent Seven Seas Cruises reserves the right to require guests to complete a liability waiver for select shore excursions. For more information, please visit the Destination Services Desk onboard.
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Arcadia Loch Down Scotch Ale - Arcadia Brewing Company
Displayed for educational use only; do not reuse.
Ratings: 432 | Reviews: 255 | Display Reviews Only:
Reviews by proc:
3.35/5 rDev -8%
Pours out to a brownish to amber color in the glass. Nose gives off faint hint of liquor and malt. Taste is good, but not remarkable. There is a slight taste of butterscotch and malt that gives way to a swallow that allows for the presence of the alcohol. A nice interpretation of the style, but not a beer you would choose to drink all night.
08-30-2003 01:58:03 | More by proc
More User Reviews:
North Carolina
4.1/5 rDev +12.6%
Pours a tawny brown with a slightly off white head,aroma is rainy and fruity with almost a vanolla note.Taste is of burnt fruit and raisins with a biscuit malt back bone with a pleasant soft fruitiness thru the finish.A real nice night cap beer even better than expected,another good one from Arcadia.
03-23-2004 02:27:11 | More by oberon
3.43/5 rDev -5.8%
Appearance This poured a nice brown in color with a big, full head.
Smell I picked up some light peat and smoke along with some caramel undertones to go along with the lightly-toasted malt base.
Taste The caramel sweetness from the nose came out well at the taste along with the other aromatic notes.
Mouthfeel This was light to medium in the body. I thought the flavors were a little clumsy here and could have been better blended.
Drinkability I was hoping for something a bit more wee heavy out of this one, but it was a tasty Scotch Ale nevertheless.
04-26-2004 01:11:06 | More by RoyalT
3/5 rDev -17.6%
03-09-2012 21:52:11 | More by 78CJ
4.25/5 rDev +16.8%
01-07-2012 18:12:28 | More by WuAnquo1
Rhode Island
2.58/5 rDev -29.1%
Pours a very dark brown, giving way to burgundy hues when held up to light. Small, light brown head that retains very well for what's there. Aroma is very earthy, very malty, figs, citrus notes. Taste is characterized by a very off flavor. Slightly sour and tart and just way off. Underneath that, their is earthy malty flavors and finishes with a dry hop, bitter flavor. Subtle Peat Moss on the aftertaste. Mouthfeel is kind of light bodied for the style in my opinion. Very carbonated and dry finish. Fair drinkability. Better Scotch Ales out there. I'm not sure what that off flavor that gets in the way of the taste is all about.
02-10-2008 00:18:53 | More by Doomcifer
3.5/5 rDev -3.8%
07-25-2014 06:18:22 | More by BuckeyeSlim
New York
3.65/5 rDev +0.3%
12 ouncer, w/o freshness info being offered, pours dark amber, under a dark tan head, decent retention, minor lacing. The nose is boldly of cola and malt.Malty sweet brew, notes of ripe fruits, vanilla, and honey. Not the most interesting of styles, IMHO, but this one is servicable, drinkable and represents a decent sessioner.
06-12-2007 00:33:31 | More by Billolick
3.63/5 rDev -0.3%
Appearance: chestnut brown with no head and minimal carbonation. It looks like it is just sitting there in the glass.
Smell: earth, malt, a bit of wood, to me it smells like chardonnay
Taste: sweet chocolate malt and a touch of wood, a slight touch of grapefruit
Mouthfeel: heavy, dry, a bitter start with a sweet finish
Drinkability: To me this tastes like the beer equivalent of chardonnay--dry, a bit sour, and a bit sweet..a complex beer that I could have two of in a sitting, but not much more...I think it is good for its style.
01-11-2009 07:02:29 | More by tigg924
5/5 rDev +37.4%
11-15-2011 18:49:03 | More by sm0key
4.13/5 rDev +13.5%
Very dark brown... looks slightly hazy. Rich head.
Slight butterscotch scent. Lighter smell than I would think.
Very smooth and sweet taste. Carmal flavor... mild sweet bitterness and alcohol in finish. Very nice.
Thick and coating in mouth. Carbonation is mild and that works well with taste.
This is a very tastey beer. Goes down smooth and leaves you wanting more! Quenches thirst well.
03-07-2004 22:12:56 | More by jsolack
3.5/5 rDev -3.8%
11-14-2011 15:53:54 | More by bpfrush
3.98/5 rDev +9.3%
Dark brown appearance with chestnut-colored highlights. Smallish head, last about half a minute at the most. Very little lace to speak of. Impressively malty aroma, accompanied by a little anise and tobacco as well. Mouthfeel is medium along with carbonation, fairly hefty but not at all sticky. Candyish flavors, caramel, candy popcorn with a touch of diacetyl, slightly cashew nutty. Just a slight sense of bitterness, no real chance to put a finger on the hop impression. Pretty good beer at hanging on to its flavor and agreeable mouthfeel, dries a bit to a dusky unsweetened cocoa at the close. An enjoyable brew.
09-06-2005 22:40:34 | More by ADR
South Carolina
3.85/5 rDev +5.8%
Undated 2013(?) bottle poured with some vigor into a snifter.
Clear despite a coat of sediment on the bottom of the bottle. Only a thin tan head with weak retention, but some spotty lacing.
Rich, malty aroma and flavor with an excellent finish and aftertaste. Lightly sweet well into the aftertaste. Some dark fruit. Peppry with faint hints of other spices.
Feel: medium+ body; fine, low carbonation.
O: Nicely true to style, particularly the malty aroma, but with the higher ABV a bit more obvious. Best ale I've had from this brewery.
11-19-2013 23:44:08 | More by chinchill
3.78/5 rDev +3.8%
Pours a thin tan head over a black body. Aromas of musty roasted grain and faint dark fruit. The flavor isnt nearly as acrid, and is actually quite well rounded. Smooth sweet caramel malt up front. Bits of plum and other dark fruit mingle with a tea-like bitterness, a bit of tobacco and light peat. Despite that laundry list, there's good flavor harmony. Mild bitterness. Full-bodied, but not nearly as sweet or slick as some high shilling ales. Low carbonation. Slightly crisp with a slightly drying finish.
Quite a bit of depth and complexity in the flavor. A bit more balanced than some Scotch Ales, in that the malty sweetness isnt as much of a presence. Still, this is a big beer. It has generous amounts of malt that have several interesting and well-blended flavor characteristics.
03-16-2006 01:44:23 | More by Shovelbum
4.22/5 rDev +15.9%
From notes...
This beer is a deep, opaque bronze with red-brown in the depth. A light reddish-brown head reaches just over one finger high. Retention and lacing are good.
Malts are big in the aroma here with a light, obviously present but not overbearing alcohol note. Underneath is some chocolate and caramel sweetness and a hint of nuts and a touch of raisin/prune.
The beauty of this one is how well everything melds together as well as the complexity and the excellent balancing of the hops, flavorfully adding a floral and earthy bitterness to balance the sweeter and boozier aspects. Otherwise all the caramel, toffee and dark fruits one would expect are here, along with a melding of light chocolate and slight nutty flavors.
Each swallow starts crisp and melds into a nocely smooth, medium-full body and ends in a lingering semi-dry finish.
This one is a bit underrated in my opinion and one of the best I've had from this brewery thus far.
02-15-2011 20:40:32 | More by Brenden
3.5/5 rDev -3.8%
02-20-2012 21:22:30 | More by cynical1027
New Jersey
2.17/5 rDev -40.4%
Arcadia- Scottish Ale
Appearance- Reddish brown (looks like cola) with an enormous head That won't go down.
Smell- Sweet caramel malt with corn syrup.
Taste- Like flat coca-cola. Caramel malt and coke syrup.
Mouthfeel- Flat and sweet. Sour aftertaste.
Overall- tasted like flat coke thats been in the fridge for a month. Bleech.
04-15-2007 18:27:18 | More by NJpadreFan
3.75/5 rDev +3%
01-04-2013 03:17:21 | More by DruC4
3.48/5 rDev -4.4%
A: large amounts of copper-orange and red from a chestnut earthy brown, slight transparency at the base of my glass. Capped off with dusty white foam with average retention. Bits and pieces of lace
S: nose is very subtle considering the style. Still, the stalwart scents of malted caramel and big roasted notes exist. Light herbal notes are present as well
T: my taste buds unlock plenty of toasted malts and caramel with some bread hints. Even more pronounced than the nose is the herbal tea-like flavors, in addition they finish with a soft bitterness. All in all this is not a very complex brew. No real depth of flavors. This is a sessionable Wee Heavy, although it's hardly "heavy" in terms. It is more assertively hopped than others within the style
M: slick and mild. Medium body has no quarrels. Very easy to drink, especially at room temp. At 8% this is very doable...and troublesome
O: I grab this brew only a few times a year for a change of pace. Overall, nothing I really crave within this one. Not as complex as it should be. Needs a little boost in flavor and complexity
05-22-2011 16:26:25 | More by Magpie14
3.4/5 rDev -6.6%
Muddy auburn brown with a thin dirty beige head.
Nose full of blackberry brandy, grungy caramel, and prunes.
Starts all full of molasses and caramel and toffee and brown sugar. Prunes and raisins loudly join the gathering sweetness. Development is stunted from this moment onward. Sure, its a bit doughier towards the middle, and the Fuggles impart a tiny grassy bitterness at the close. But nothing significant happens from that point forth. Except that blackberry brandy appears again around the swallow.
Rotund and robust in the mouth with minimal carbonation.
It's not really a good Scotch Ale. It's malty, yes. But it's hamfisted, grabby, and off-balance. I'd like a little earthiness and smoke to balance the sweet. Even McEwan's does this better.
Marginal as is.
06-28-2004 20:34:07 | More by cokes
Ontario (Canada)
2.85/5 rDev -21.7%
Nice black colour, with a bit of head. But did not deliver but a faint taste of licorice and molasses. Malt. Recently bought. Some numbing carbonation. Medium mouthfeel. More of an Inoffensive brown ale, particularly since licorice on the aftertaste.
09-25-2005 02:37:45 | More by Sammy
3.53/5 rDev -3%
A - A 1/2 inch cap reduces to a wispy haze within a few seconds, and in the process does something that I've never seen before...the right half of the head disappeared five or six seconds before the left half. Asymmetrical reduction? What's up with that? Anyhow, the beer itself is a dark brown color that shows hazelnut highlights. No real lace is left on the glass.
S - Dark grape jam notes...almost like that dark blueberry pancake syrup that you can get at IHOP. Some earthy notes and a hint of chocolate are there too. Alcohol is detectable, and there aren't many hop notes here.
T - Boy is that sweet! Wow. Tastes like heavy molasses and pancake syrup mixed with some muddy earth and loads of rich dark chocolate. This is boozy as hell, and that adds to the cognac-like viscosity of this brew. Tastes like higher than 7.5% to me. I was really disappointed with the look and smell, but this is stepping it up a few notches!
M - Heavy, viscous, and extremely boozy. This feels like motor oil in my mouth! Carbonation is almost non-existant, but what little tingle there is helps keep this from being too fat and flabby. The alcohol also helps keep this from feeling too dead and heavy, but that being said this is one hefty motherf*cker.
D - Since I love scotch, bourbon, and even the occasional cognac I have a special place in my heart for big heavy booze bombs, and although 7.5% isn't really outrageous, this beer sure tastes like it's more alcohol laced than that figure suggests. Many will be put off by the motor oil and brandy mixture, and this is surely not a session brew.
12-22-2007 05:40:54 | More by pmcadamis
3.9/5 rDev +7.1%
Arcadia Scotch Ale pours a very dark chocolate "black" body beneath a huge dollop of creamy dark tan foam that shortly dies down into a thin, thick head. The retention is good but the lacing could be better (must be due to the alcohol).
The nose is grainy with a hint of roasted barley, some very dark chocolate notes, and perhaps even a bit of smoke.
The body is full, and it's creamy and smooth across the palate.
In the mouth, it's richly malty, sweetish, caramelish, and delicately fruity and floral with a bit of anise as well... surprisingly complex, yet still right on for the style - this one gives the Scottish quite a run for their money!
Worth trying. Arcadia does well with English styles, and apparently Scottish styles as well!
05-30-2008 07:29:06 | More by NeroFiddled
3.23/5 rDev -11.3%
12oz bottle of fresh winter 2010 "Loch Down".
A: A good deep brown to black body with slight red hues around the edges. Head holds well and lace is almost non-existing.
S: A nice example of the classic elements, but a strange chalky note. Good bit of intensity.
T/M: The front is a watery and almost vacant sensation until a sweetness of the body hits and throws in a bit of a caramel, barley note. Mouthfeel is a bit thin and too smooth. Finish is short and on the low intensity side of things.
D: Does not really have me running back for more, even so the rest of the beer was a bit off thinking about the false and empty front on this beer. Element all a bit short on this one.
12-18-2010 06:32:50 | More by GDBEERMAN
Arcadia Loch Down Scotch Ale from Arcadia Brewing Company
82 out of 100 based on 432 ratings.

subset: commoncrawl


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The Parson's Table
- Address:
4305 McCorsely Avenue
Little River, SC 29566Neighborhood:
Little River
- Cuisine:
AmericanPrice: $30 and under
The Parson's Table
- Dining Style: Fine Dining
- Website: http://www.parsonstable.com/
- Phone: 8432493702
- Hours of Operation:
Dinner: Monday - Saturday: 4:30pm - 9:00pm; Closed Sunday
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Seafood, American, Steakhouse
- Executive Chef: Edward R. Murray, Jr.
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Farm to Table, Full Bar, Happy Hour, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Wheelchair Access, Wine
- Private Party Facilities: Private Dining Rooms available for 12, 32 or 54 Guests. Banquet menu available for Private Parties.
- Private Party Contact: Edward R. Murray, Jr. 8432493702
A word from The Parson's Table
Not only can you get a juicy roast prime rib at The Parson"s Table, but you can eat it inside a church, too. The location remains very much the same structure that it was in 1885, when Little River Methodist Church was built. The cherished establishment first opened its church doors as a restaurant in the late 1970's and has been serving exquisite American steakhouse fare ever since. The restaurant's decor is positively Southern-charm antique, complete with dark wooden walls, stained glass windows and an original Tiffany glass lamp in the main dining room. An award winning wine list graces The Parson's Table as well as an outstanding fresh seafood selection.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerBest Overall
- Diners' Choice WinnerBest Ambiance
- Diners' Choice WinnerBest Food
The Parson's Table - Best Restaurants in Little River ›
The Parson's Table reviews from OpenTable diners
228 reviews since May 5, 2014
- Food4.6Service4.6
- Ambiance4.6Noise LevelModerate
special occasion (182)romantic (144)fit for foodies (101)notable wine list (98)neighborhood gem (97)good for groups (54)kid-friendly (13)hot spot (7)scenic view (5)great for brunch (5)late-night find (3)great for lunch (3)vibrant bar scene (1)Show More
- OpenTable Diner Since 2014Dined on 8/30/2014Great food and service each time we go. Like the Early Bird choices. The wait staff is attentive yet does not hover around the table.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2014Dined on 8/29/2014Everything was above average, 3rd time there. Will go againSpecial Features:
- Great restaurantOpenTable Diner Since 2013VIPDined on 8/29/2014First time visitors who have dined all over the world. PT is up with the best...outstanding decor ...terrific food... excellent wine list and outstanding service. Don't miss it if your in MBSpecial Features:I would recommend this to a friend.
- petermcmDined on 8/28/2014My wife and I are visiting Myrtle Beach from Ottawa, Canada. We both found the food, service and general ambiance of the Parson's Table top notch in every respect. In fact it was one of the best restaurants we have ever eaten at anywhere. Secondly the prices were very reasonable taking into consideration the quality of the restaurant. We would recommend this restaurant to anyone wanting to have a special dining experience.Special Features:I would recommend this to a friend.
- Dinner for FourCoachDelDined on 8/28/2014Service was so-so. Prices and selection were good. We ordered Fried Green Tomatoes as an appetizer and they were burnt, cold and lacked taste. The salad was OUTSTANDING. Entries were good. Deserts were OUTSTANDING. Overall, the place is very noisy and the food is just OK. Maybe we just hit it on a bad day... Who knows....
- special celebration5startravelerDined on 8/28/2014This was our first visit to this very unique spot and we had high hopes for our special occasion. Unfortunately the restaurant was packed with very large parties and it was noisy and somewhat chaotic. We thought they needed additional servers to handle the crowd. While our waitress was very nice, it was very obvious that she was extremely stretched. We were pleased with our meals, but I was terribly disappointed with my dessert, peach crème brulee. We will definitely visit again, hopefully next time on a slow evening, if there is such a night for this charming spot.Special Features:I would recommend this to a friend.
- Great find!VWDUKEDined on 8/25/2014Apps are incredible! Soups are creative and delicious.... Take the risk and try them. Swordfish is incredible.Special Features:I would recommend this to a friend.
- Pleasant but slightly overratedOpenTable Diner Since 2014Dined on 8/25/2014This was a restaurant recommended to us by a relative and the reviews online looked promising. The ambiance was above average and the service was excellent. We were warmly greeted and our reservation was timely met. The food was just nothing special. We chose completely separate items but shared a taste of everything. The soup servings were very generous but bland, lots of thickener. The entrees again were generous but blah. Certainly not what we expected given the menu prices. The wine menu was extensive and competitively priced. So, I guess if this was your focus, the flavor of the food would not be as important. It was a passable meal but I would not visit again.Special Features:
- AbcmermaidDined on 8/23/2014We have repeatedly taken friends to The Parson's Table, since we live in the area. The wait staff is very professional. The food is usually excellent. Thank goodness our guests this evening said their meals were very good. Unfortunately my husband and I both ordered the prime rib. It was terrible. My husband went as far to say it was the worst he had ever had. It was full of gristle and tough. Neither of us could cut our meat with the sharp knives they provided. We did not complain to each other or our server until after our bill was paid. Of course the server was disappointed that we had not brought this to his attention. We didn't want to make a big deal, but we won't be back for a long long time.Special Features:
- a wonderful rediscoveryBbbbDined on 8/22/2014It is rare to find a restaurant with this unique character serving terrific food, exhibiting a fine well chosen wine list at prices that are beyond fair. The stained glass windows help create a special ambiance . Romantic? Absolutely. The fine assortment of breads after finding crackers and a special dip very nice. The mixed salad with a terrific house dressing is exceptional. They, also leave an extra amount in a bowl on your table, should you want more; and we all did! We have tried the recommended fish entrée as well as the short ribs and the prime rib. Our guest ordered the pork chop and was extremely pleased only sorry she could not find this quality back home. The Prime Rib was the quality usually reserved for the best beef houses.Special Features:
- Good Food, Good FriendsjimsputaDined on 8/21/2014A great place to take friends or family to a place that has a piece of Southern history and charm. Food is always outstanding.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2013Dined on 8/21/2014Great food! Service was very good but the kitchen's timing was off. I'm sure this was a freak thing not the normSpecial Features:
- very nice eveningKarlaDined on 8/20/2014Food was great, a bit rich. Entree prices were very reasonable. I will go again.Special Features:I would recommend this to a friend.
- Low barInezDined on 8/18/2014Great little restaurant the bar/bartender was a little lacking. Stick to the wine and beer.Special Features:I would recommend this to a friend.
- Living on an old reputationSmilnerDined on 8/15/2014Years ago, The Parson's Table was a high spot of nicer dining in the area around Sunset Beach, NC. Calabash restaurants tend to the "fried and true", and PT has had little competition. It shows. The cooking and presentation were lazy. The meal began with store-bought crackers (!) and dip. The rolls were not house-made. The salad was passable. The lobster tail was overdone, the fish special was heavily sauced and too salty. The green beans were undistinguished. The bill for three with one bottle of mid-priced wine and one dessert was $125. Not worth it by a long way.
- Quite a surprisedwillDined on 8/15/2014There a ton of restaurants on the Grand Strand but this is not one of the chain, fast food, cookie cutter places. It is a first class fine dining restaurant with a local and very casual vibe in a beautiful old building. Don't come here if you're in a hurry. You'll want to savor the experience. And, it's not very pricey.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2014Dined on 8/15/2014Salad was outstanding. Love the cheese and crackers and the variety of breads in the basket were all tasty. Not my first time there, was my first time ordering the ribeye, which was tasty and well prepared, but unfortunately not a very good cut of steak. Had to cut around some fascia and it was really fatty. Overall, good experience and will be stopping by again when in the area.Special Features:I would recommend this to a friend.
- Lovely dining experienceOpenTable Diner Since 2014Dined on 8/15/2014Visiting from out of town-- this was the place that came highly recommended by friends. We called last minute for an early dinner reservation. Seating was for a party of 9 and Parsons Table was very accommodating. Our server Jo Ann was the absolute best! We loved her! Service, food and atmosphere was OUTSTANDING. Best dining experience for each and every one of us!Special Features:
- eatingmywaythruncDined on 8/14/2014Service is beyond slow. I wasn't impressed by the atmosphere, but my mother loved the old church charm. Plating of food leaves something to be desired, as it is outdated. The fried green tomatoes and goat cheese were really good. The house made vinaigrette is very good, albeit the salad was over dressed. My mother loved her steak. My dad got the flounder and in fairness to our waitress, she did warn us that it is made with a lot of nuts. It is A LOT of pecans. If you don't like pecans, don't order it. My shrimp, scallops and mushrooms did not have a lot of flavor and had way too many mushrooms. The scallops were perfectly cooked. The chocolate chip pecan pie is to die for! Also stay away from the pineapple upside down martini - it's awful.I would recommend this to a friend.
- Can't missbduggDined on 8/13/2014I have been going to the Myrtle Beach area for the pass 20 years. I was introduced to Parsons Table about 14 years ago. I have never miss an opportunity to eat there since. We had our rehearsal dinner there 5 years ago. Our 1 year anniversary dinner, and this year our 5 year. Love it.Special Features:I would recommend this to a friend.
- New FindcasualdinersDined on 8/9/2014I've been going to the beach for over thirty years, but this was my first dinner here. Was recommended to me by a local. Only wish it had been on my list in previous years. Will make it a point to return next year. An outstanding find among the standard fried seafood places in the area.Special Features:I would recommend this to a friend.
- Nice dinner outDisappointedDined on 8/9/2014Attractive setting for a nice dinner out where you are able to actually talk to each other. Tables were a little too close together in the room we were in, but food was delicious! My filet was cooked perfectly and my my husband thoroughly enjoyed his tuna.Special Features:
- Great mealBradDined on 8/8/2014The Parsons Table is alway the highlight of our vacation in Myrtle Beach. The food was outstanding, really outstanding. And, we loved our waitress, Astrid. She was outstanding. Can't wait till our next visit to dine there.Special Features:
- Disappointing and priceyNCvisitorDined on 8/8/2014After our recent experience dining at the Parson's Table, we left feeling quite disappointed with the food. Our server did a good job. It took quite a long time for our meals to be served. The appetizer, the Baked Brie, was under baked so that the cheese was hard in the middle. The salads were very average---just basically small pieces of lettuce, overdressed. The salad dressing was too "vinegary". The entrees were served hot but the fish was over cooked and rubbery and the side dishes were tasteless. The green beans were barely cooked and tasteless. The carrot and sweet potato purée was not sweet, was bland, and the texture was "lumpy". The rolls were dry and not fresh. It was a pricey, poor experience, which we are unlikely to repeat.
- Enjoyed my Birthday dinnerLadybugDined on 8/7/2014Excellant would eat here again when in town! The prime rib and pecan crusted grouper were done to perfection. The she crab soup was rich and memorable. Try not to eat too much salad and corn bread before your main course, I tried but failed since they both are so good. I would highly recommend.Special Features:I would recommend this to a friend.
- Always excellent food and serviceLRdinerDined on 8/5/2014Have never been disappointed - servers are so polite and attentive and the food is excellent. We love that we have a great restaurant right around the corner from our home!Special Features:I would recommend this to a friend.
- kacheelsDined on 8/5/2014Great place to celebrate a birthday or anniversary.Special Features:
- Return Customer!CalabashResidentDined on 8/2/2014We bring all of our friends and relatives here when they visit. Food is always delicious and the staff friendly. Our favorite restaurant!Special Features:I would recommend this to a friend.
- got to goOpenTable Diner Since 2014Dined on 8/2/2014wonderful !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!Special Features:
- OpenTable Diner Since 2005VIPDined on 8/1/2014Unique setting, as the other reviews note. Menu is a thoughtful approach to Southern cuisine and uses, in certain dishes, local sources for proteins and produce. Certain dishes are quite good (e.g., shrimp and grits); others were a bit off (encrusted grouper special). Desserts are made in house and decent. There's also a gluten-free menu for those who need it. Overall a nice place, and it was the best meal that I had during my stay in MB.Special Features:
- Unique, upscale restaurantJamesGuyVIPDined on 7/31/2014Particularly enjoyed the setting - in an old chapel with intact stained glass and miscellaneous artwork. Very nice setting -- with linen tablecloths and very nice setting, good service. Food was good, but not quite up to the expection set by the décor and environment. Broiled seafood platter was particularly unattractive, with none of the seafood even lightly browned, appearing more to have been steamed. Flavor did not indicate true freshness. Other entrees were better. Overall, it's well worth a trip for a unique, very pleasant dining experience. We may just have had an off evening for the seafood platter...Special Features:I would recommend this to a friend.
- A pleasant supriseDickieDined on 7/30/2014My dining companion and I came from Ocean Isle Beach looking for something a bit more high-end than Calabash seafood (tasty though it can be), and we happened upon The Parson's Table via OpenTable. Our reservations were for 8 pm, and we were at our table (with a disappointing view mostly of the kitchen) by 8:10. Aside from the rather aloof hostess, the experience was lovely. We started with the massive brie wheel, and my main dish was the ale-braised short rib--in a hearty but not bloat-worthy portion. My companion had the shrimp and grits, and while the shrimp was juicy and hot, alas the grits had gone a bit cold on the edges. Dessert--the bread pudding--was predictably quite tasty. With only three minor complaints, we shall return!Special Features:I would recommend this to a friend.
- Great Food/interesting historyksdineDined on 7/30/2014This is our second visit to The Parson's Table. It will remain a must visit on our restaurant list when on vacation in the Myrtle area.Special Features:
- best in Myrtle BeachfamilyoffoodiesDined on 7/29/2014Myrtle Beach is such a great vacation spot but not known for good dining out. Parson's Table fills that need really well. Super food!Special Features:I would recommend this to a friend.
- A wonderful dining experience.AnniebVIPDined on 7/29/2014An exciting menu, plenty of different choices for the discerning diner (especially at the beach). We started with Prince Edward Island mussels and the smoked salmon. Both were delicious, the mussels were cooked with garlic, cream and Pernod. Main course we both went for the Shrimp & Chicken curry. It was delicate with flavors of fruit, coconut and mild curry, truly a great dish. Given the house salad, cheese spread and crackers and the warm bread assortment we were given to mop up the wonderful mussel gravy, we had no room left for desserts. The service was outstanding, the setting is charming. I highly recommend this restaurant.Special Features:
- Nice Place a Little PriceyPriceyplacebutgoodeatsDined on 7/29/2014Overall a nice place. The food was good but a little expensive for the quality. A very nice atmosphere. The only complaint I have is the hostess was not very nice and made you feel like you were inconveniencing her when asking about your reservation. The southern hospitality was certainly missing.Special Features:
- rxt1Dined on 7/28/2014We have visited the Parson's table nearly every year for over 15 years or more on vactation. We noticed slight declines in recent yearsin the food and service, and after our last visit, two years ago, we probably would not have gone there again this year. Happily, we did try it once more, and the menu and food had improved dramatically. We had an excellent meal in all respects -- food, service, and wine selection -- and the Parson's Table is back on our top places to dine in the Myrtle Beach/Sunset Beach area. One thing, unfortunately, has not changed: We have yet tod be seated at our reservation time.I would recommend this to a friend.
- Unbelievable foodTcufrog08Dined on 7/28/2014The good was unreal! Great portion sizes and unique options. My fiancé got the duck and I got the filet. Both were outstanding. The homemade dressing for the salad was awesome!Special Features:I would recommend this to a friend.
- Nice findGoodearthDined on 7/28/2014We enjoyed our meals the wait staff was excellent as was the atmosphere we will go back for sure.Special Features:
- AHMAAAZING!CharlestonfoodieDined on 7/25/2014Loved everything about the Parson's Table...atmosphere, food, drinks and service! Would definitely go back! Our parents paid for our dinner so we took advantage and got, apps, entrée and dessert. Go on Friday for $10 off bottles of wine. Wine was surprisingly not overpriced like most restaurants. Can't wait to eat there again!Special Features:


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Mapping the Movement
Food & Water Watch is tracking the latest local measures against hydraulic fracturing (or fracking) and statewide efforts to stop or prevent the practice. Communities across the nation are lobbying their local and state elected officials because they believe fracking poses an unacceptable risk to their drinking water, their health and the future of their communities. Refer to the map below to see where the oil and gas shale plays are and where communities are lobbying their governments to ban fracking.
Get Involved
- Download our activist toolkit or visit our action center today to help your community fight fracking.
- Do you know of other local measures against fracking (either pending or passed) that are not on the map? Tell us!
- Having trouble viewing? See a list of these measures against fracking by state.
State Measures (passed)
State Measures (pending)
Local Measures (passed)
Local Measures (pending)
Shale Plays


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Posted on 31. Dec, 2011 by lyne in photos, race
Click for larger images or View [autoviewer id="295" width="1000" height="540" link="slideshow"]
Jeremy Powers (Rapha Focus) chasing solo
Tags: chicago cyclocross cup new year resolution, cross, cyclocross
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2012 Ravens Insider covers
Baltimore Sun sports section front pages from the 2012 Ravens season.
2011 Ravens Insider covers | 2010 Ravens Gameday covers | 2009 Ravens Gameday covers | 2008 Ravens Gameday covers
Image 6 of 21
Week 17: Bengals 23, Ravens 17( December 31, 2012 )
Having already clinched the AFC North title and with their playoff position pretty much set, the Ravens rested their starters in Week 17. Flacco played just 16 snaps in the game and Pierce handled the rushing load. Still, the Ravens had a chance to beat the Bengals late in the game. Backup quarterback Tyrod Taylor's 1-yard touchdown run gave the Ravens a 14-13 lead with 12:50 remaining. After the Bengals reclaimed the lead with a 38-yard field goal by Josh Brown, however, Taylor threw an interception that defensive end Carlos Dunlap returned 14 yards for a touchdown to put the Ravens down 23-14. Tucker's 49-yard field goal with 1:21 left closed the scoring.
KEY NUMBER: 83 -- Plays for the Ravens (compared with the Bengals' 49).
RAVEN OF THE GAME: Taylor. He threw for 149 yards and rushed for 65 yards and a touchdown.


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Save $40 on RIKON Slow-Speed Grinder
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Create Decorative edging for cabinets, molding and furniture with Freud's Roman Ogee Router Bits.
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We are proud to list the retailers of ALEX Toys. Stores identified as a "ALEX Boutique" carry a wider variety of ALEX products. ALEX Toys strongly recommends that you contact the retailer to verify address, inventory and product availability.
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National Drinking Water Database
Endrin in California
Endrin is a banned organochlorine insecticide that is persistent, bioaccumulative, acutely toxic to vertebrates and associated with massive deaths of fish, birds and other wildlife. [read more]
Endrin, along with DDT and PCBs, is one of 12 priority chemicals slated for world-wide phase-out under the Persistent Organic Pollutants (POPs) treaty because of its persistent, bioaccumulative and toxic properties. Endrin was formerly used as a pesticide for the production of cotton, sugarcane, tobacco, apples and grain. In 1985, registration of endrin was canceled for all uses except as a bird perch toxicant; that use was also canceled in 1991.
In the decades preceding its discontinuation, endrin was a widely used pesticide. For example, an estimated 5.1 to 9.9 million pounds were sold in the U.S. in 1962 alone. Although endrin is banned in the U.S., chemical manufacturers can still legally produce it for export. Production volumes are considered proprietary information, so no information is available on the production volume of this compound.
According to U.S. EPA drinking water contaminant fact sheets, short-term exposure to drinking water contaminated with endrin above the maximum contaminant level (MCL) can cause tremors, labored breathing, confusion and convulsions. Long-term exposure can cause convulsions and damage to liver tissue (USEPA 2002i).
One of the most sensitive markers of endrin toxicity in laboratory animals is the nervous system. Other effects include damage to the liver, immune system (spleen, thymus), kidney, heart, respiratory system and brain. Endrin also causes lung congestion and hemorrhaging, and thyroid and pituitary damage. High-dose exposure to endrin during fetal development results in birth defects such as fused ribs, cleft palates, skull defects, and open eyes. In pregnant rats, endrin causes delayed skeletal development and increased locomotor activity of the offspring (Agency for Toxic Substances and Disease Registry (ATSDR) 1996a).
Endrin is both persistent in the environment and bioaccumulative; it can can build up in the environment, food chain, and people. After absorption, endrin tends to bioaccumulate in fat. Since endrin is no longer registered for use in the U.S., levels in the environment appear to be declining. However, due to its persistence, endrin residues still remain in some agricultural soils and in hazardous waste sites. Releases from these sites can continue to be sources of endrin exposure to humans (California Environmental Protection Agency 1999h).
The Most Polluted Communities in California
2 water utilities reported detecting Endrin in tap water since 2004, according to EWG's analysis of water quality data supplied by state water agencies
Ranked by highest average Endrin level
|Population Served
|Positive test results of total reported tests
|Average Level
|Erskine Creek Wc
Lake Isabella, CA
|1 of 1
|0.57 ppb
(0.57 ppb)
|Brock Mutual Water Company
Bakesrfield, CA
|1 of 5
|0.53 ppb
(0 to 2.65 ppb)
Health Based Limits for Endrin
|EPA Human Health Water Quality Criteria
|Water quality criteria set by the US EPA provide guidance for states and tribes authorized to establish water quality standards under the Clean Water Act (CWA) to protect human health. These are non-enforceable standards based upon exposure by both drinking water and the contribution of water contamination to other consumed foods. Source: U.S. Environmental Protection Agency.
|0.06 ppb
|California Public Health Goals
|Defined by the State of California Office of Environmental Health Hazard Assessment (OEHHA) as the level of contaminant that is allowed in drinking water. For acutely toxic substances, levels are set at which scientific evidence indicates that no known or anticipated adverse effects on health will occur, plus an adequate margin-of safety. PHGs for carcinogens or other substances which can cause chronic disease shall be based solely on health effects without regard to cost impacts and shall be set at levels which OEHHA has determined do not pose any significant risk to health.
|1.8 ppb
|Maximum Contaminant Limit (MCL)
|The enforceable standard which defines the highest level of a contaminant that is allowed in drinking water. MCLs are set as close to health-based limits (Maximum Contaminant Level Goals, or MCLGs) as feasible using the best available analytical and treatment technologies and taking cost into consideration. Source: U.S. Environmental Protection Agency.
|2 ppb
|Maximum Contaminant Limit Goal (MCLG)
|A non-enforceable health goal that is set at a level at which no known or anticipated adverse effect on the health of persons occurs and which allows an adequate margin of safety. Source: U.S. Environmental Protection Agency.
|2 ppb
|Lifetime health-based limit, non-cancer risk
|Concentration of a chemical in drinking water that is not expected to cause any adverse, noncarcinogenic health effects for a lifetime of exposure. The Lifetime health-based limit (or Health Advisory, HA) is based on exposure for a a 70-kg adult consuming 2 liters of water per day. Source: U.S. Environmental Protection Agency.
|2 ppb
|Children's health-based limit for 10-day exposure
|Concentration of a chemical in drinking water that is not expected to cause any adverse, noncarcinogenic effects for up to ten days of exposure. The Ten-Day health-based limit (or Health Advisory, HA) is typically set to protect a 10-kg child consuming 1 liter of water per day. Source: U.S. Environmental Protection Agency.
|5 ppb
|Drinking Water Equivalent Level
|A lifetime exposure concentration protective of adverse, noncarcinogenic health effects, that assumes all of the exposure to a contaminant is from drinking water. Source: U.S. Environmental Protection Agency.
|10 ppb
|Children's health-based limit for 1-day exposure
|Concentration of a chemical in drinking water that is not expected to cause any adverse, noncarcinogenic health effects for up to one day of exposure. The One-Day health-based limit (or Health Advisory, HA) is typically set to protect a 10-kg child consuming 1 liter of water per day. Source: U.S. Environmental Protection Agency.
|20 ppb
Violation Summary for Endrin in California
Data from the U.S. Environmental Protection Agency includes the following violations of federal standards in California since 2004
|Violation Type
|Number of Violations
|Failure to monitor regularly


text:
Bank of America Corp.
U.S. government seeks $863.6M following BofA fraud ruling
The government said the penalties were necessary "to send a clear and unambiguous message that mortgage fraud for profit will not be tolerated."
Fannie Mae sues nine major banks over Libor manipulation
Following UBS and ICAP, are the major American banks the next to see a major penalty from Libor manipulation?
BofA raises estimate from potential legal, regulatory losses to $5.1B
In the five years since the financial crisis, the top six largest banks in the U.S. have racked up $103 billion in legal costs.
Quiz: Test your knowledge of October's top legal news
Recapping the most significant — or just plain strangest — news stories of the past month
Countrywide found liable for selling defective loans
Score one for the government in the first mortgage crisis case to actually reach trial.
Former Countrywide exec faces mortgage fraud allegations
The government claims Countrywide's "Hustle" program hustled Fannie Mae and Freddie Mac out of $131 million, and it's looking for damages.
Bank of America must pay $2.2 million in race discrimination case
Bank of America Corp. (BofA) will be paying dearly for its past discretions.
Merrill Lynch settles racial discrimination suit for $160 million
It all began in 2005, when broker George McReynolds accused the then-independent brokerage of giving white brokers the most lucrative accounts, and denying black employees of equal pay and career advancement opportunities.
New R-3 100 program identifies rising in-house talent
We are proud to introduce the R-3 100 program—a list of 100 women who will likely be ready in three years to become general counsel. Hence, R-3 100—"ready" in "three" years.
Bank of America mortgage deal goes before judge
A proposed $8.5 billion settlement between Bank of America Corp. and investors angry about faulty mortgage securities will go before a judge on Monday.


text:
Expired Property Listing
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Ocean Isles in Marathon
- bedrooms 1
- baths 1
- sleeps 4
- pool yes
- hot tub no
- pets allowed no
- type Condo
- community
rates (USD)
/ week
vacation rental description
Unit 24 at Ocean Isles Fishing Village, Oceanside in Marathon.
Adorable 1 bedroom unit completely remodeled! Great location, just
one unit in from the Atlantic with some views from the back patio.
Granite and stainless kitchen with island, all tiled floors, Jacuzzi
tub/shower in bath. Flat screen TV with cable. This complex has
wonderful grounds, gorgeous ocean views, marina, fishing pier with
fish cleaning station, playground, laundry room is across the drive.
Shuffleboard, tikis for shade, gas grill and a nice rec center with TV
and full kitchen. The heated pool is olympic size, elevated and right
on the ocean - fabulous! Queen bed in the bedroom, pull-out sofa in
the living room and a futon. You will love staying here!


text:
By Lydia Marcus
Dogs in costumes and haute couture! Photographed in Los Angeles, San Francisco, New York City & the Haute Dog Howl'oween Parade in Long Beach, CA.
About the Author
Lydia Marcus is a writer, photographer (Nikon & Polaroid shooter), filmmaker & unapologetic Valley girl. www.lydiamarcus.com
Publish Date February 10, 2011
Dimensions Small Square 40 pgs
Premium Paper, lustre finish
Category Pets
Tags Lydia Marcus, scooby doo, pit bull, english bulldog, border collie, long beach, haute dog howl'oween, boston terrier, cocker spaniel, Nikon, terrier, dachshund, doxie, puppies, puppy, bulldog, boxador, parade, canine, dog, rescue, pomeranian, chihuahua, labrador, boxer, precious, photography, cute, costume, dogs, haute, Cali
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Publishing fine plays since 1885, Dramatic Publishing is committed to developing and serving the authors, artists and educators who comprise the world of theatre. We offer musicals, full-length and one-act plays and high-quality theatrical books suitable for high-school theatre, children's theatre, professional theatre and community theatre. Our catalog includes a full spectrum of plays for every cast size, skill level and audience representing classic works as well as contemporary comedies, dramas and musicals of distinction.
The Watsons Go to Birmingham—1963
Based on Christopher Paul Curtis' Newbery and Coretta Scott King Honor Book. Ten-year-old Kenny chronicles the events of a fateful summer for the Watson family of Flint, Michigan, in this hilarious and deeply moving story.
Critics are loving Douglas Post's
The Wind in the Willows
Produced at over 250 theatres around the world, this musical adaptation is a winner with audiences everywhere.
An Interview With Laurie Brooks
Her writing style, her creative process and her newest projects, including her first adaptation,
Jason Invisible
Featuring the works of Suzan Zeder
Suzan Zeder is one of the most prolific playwrights for young and family audiences, and Dramatic Publishing is pleased to be the exclusive source for her complete body of work.
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With the acquisition of Anchorage Press Plays, we are now your source for the extensive Max Bush library.
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These 12 plays for Christmas are sure to delight your audience.
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This powerful adaptation of Lois Lowry's Newbery Award-
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Ralphie Conquers Broadway
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by Hope Baugh
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Junior Claus
Monday 01 September, 2014
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Our range also features WHSmith branded zip-around cases, including double sides to hold maths equipment, pens and colouring pencils. The Helix Achiever Maths Set contains a number of key instruments for Key Stage 3 and 4 Mathematics. WHSmith helps your child throughout their education - Geometry is introduced in Year 3, when it's time for your child to identify right angles using a Protractor, right up to Year 6 where set squares and compasses come in.
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About KenyaBuzz 17 Jan 2013
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Oshwal Youth League (OYL) has organized a "Pedal Kart Grand Prix" on 1st and 2nd November 2014 at Safaricom Stadium, Kasarani. 16hrs endurance race. Entry deadline is 25th September. Proceeds go towards charity./whats-on/pedal-kart-grand-prix-by-oshwal-youth-league-2
Shishu Mela Sept. 7, 2014 - Sept. 7, 2014
Baal Devo Bhava presents Shishu Mela, everyone is a winner. Children's village, food stalls, general stalls, Indian games showcase, cultural program, surprise gifts, full time DJ, customized merchandise and tree planting initiative./whats-on/shishu-mela
Music for Life Aug. 23, 2014 - Aug. 23, 2014
Braeburn Theatre invites you to join us this Saturday when Kathy Kiragu presents "Music for Life", a jazz concert in aid of Beyond Zero. Beyond Zero is a campaign founded by Kenya's First Lady to alleviate the suffering of women and children./whats-on/music-for-life-2
Old Massey Ferguson 135 Tractor 09 Oct 2013
35 Horsepower. Registration - KMC. Comes with an old BushHog Gyro Mower, all in working order. Good for small holder for light gyro mower + trailer work. No Log Book./buy-sell/old-massey-ferguson-135-tractor


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Sowers Cemetery, 1973 (2900 W. Pioneer Drive)
This marker is near the entrance to the cemetery. The cemetery is between Story Road and Belt Line Road.
City of Irving, 1986 (825 W. Irving Blvd.)
This marker is south of the west door to the Civic Center Complex (City Hall). The Civic Center is near the intersection of MacArthur Blvd. and Rock Island Road.
Schulze House, 1986 (303 S. O'Connor Road)
This marker is in front of the house, which is in downtown Irving.
South MacArthur Church of Christ, 1986 (1401 S. MacArthur Blvd.)
This marker is at the northeast corner of the church building. The building is at the corner of MacArthur Blvd. and Shady Grove Road.
St. Luke Catholic Church, 1986 (202 S. MacArthur Blvd.)
This marker is at the southwest corner of the church building. The building is on South MacArthur Boulevard just south of Rock Island Road.
Haley Memorial Cemetery, 1989 (4100 W. Pioneer Drive)
This marker is near the road. The cemetery is on the north side of Pioneer Drive about one mile east of Belt Line Road.
First Baptist Church of Irving, 1991 (403 S. Main St.)
This marker is at the northeast corner of the church building. The building is in downtown Irving.
Shady Grove Road Bridge, 1991 (Irving Blvd. at the Trinity River at the east city limits line)
The marker is on the south side of Irving Blvd. at the head of the bridge.
Daniel Webster Gilbert, M.D., 1997 (Sowers Cemetery)
Grave marker at Dr. Gilbert's grave in Sowers Cemetery. The marker is just west of the marker for Sowers Cemetery (number 6 above).
California Crossing, 1986 (California Crossing Road at the Trinity River)
This marker is at the southeast corner of the intersection of Rochelle Road and California Crossing Road in a parking area.
Gilbert House, 1986 (309 S. O'Connor Road)
This marker is mounted on the front of the house. It is a logo marker only and does not include text.
Brown-Parrish House, ca. 1986 (321 S. O'Connor Road)
This marker is mounted on the front of the house. It is a logo marker only and does not include text.
Early Texas Trails, 1990 (201 Rock Island Road)
This marker is inside DART's South Irving Transit Station in downtown Irving.
Bird's Fort Trail, 1990 (1329 Walnut Hill Lane)
This marker is at the Boy Scouts of America National Office. It stands in the parking lot on the opposite side from the building. The marker faces and is in line with the front door.
Ledbetter Farm Road, 1995 (Ledbetter Court)
This marker is in the center of the cul-de-sac of Ledbetter Court in western Valley Ranch.
Jackie Mae Townsell, 1995 (3929 Jackson St.)
This marker is in the Jackie Townsell Bear Creek Heritage Center in west Irving.
*The Irving Heritage Society has designed a historical marker that is available to mark historical sites in Irving in lieu of, or in addition to, the historical markers issued by the State of Texas. The markers are physically similar to the state markers.


text: Home Ferrari Refine Your Results By: Ferrari Filter By Clear all Filters Filter By Clear all Filters Gender Women (1) Category Clothing (1) Product Type T-Shirts (1) Sport Motorsport (1) Color (Clear) Red Blue Gray Black White Size S M XL Price $27.00 - $27.00 Min Max Rating & up (1) 1 Product Results Showing 1 - 1 of 1 Results Featured Newest Arrivals Best Sellers Rating Name Price (High) Price (Low) Featured Newest Arrivals Best Sellers Rating Name Price (High) Price (Low) 1 Results Quickview Ferrari Shield T-Shirt $27.00 $45.00 Promotions Additional 30% Off Details Receive 30% off your purchase at PUMA.com for shipments to the US and Canada only; not valid at The PUMA Store or PUMA Outlet Stores. Valid 3:00am Eastern Time, 8/28/2014 through 12:59pm Eastern Time, 9/1/2014 and shall have no redeemable value thereafter. Excludes PUMA Select product, Classics (Suede, Roma, Speedcat, Mostro, Basket & GV Special), Teamsport styles (Arsenal, Italia, BVB and authentic and replica soccer jerseys), Sophia Chang styles, all licensed motorsport styles and full-priced golf styles. Offer cannot be combined with any other offer or coupon. Offer cannot be applied to past purchases, redeemed for cash equivalent, used to purchase gift cards, or used as payment on an account. Offer cannot be combined with the PUMA Employee Discount. PUMA reserves the right to cancel this offer at any time, and to cancel orders arising from pricing, technical, or other errors. All returns are subject to PUMA's Return/Exchange Policy Guidelines. Usage is subject to credit approval and product availability. Showing 1 - 1 of 1 Results


text:
Essar Group is looking to dilute stake in its Business Process Outsourcing arm Aegis Ltd, followed by an initial public offering.
But the proceeds would not be ploughed back into the company.
The Ruia family would look at redeploying the proceeds in Essar's core projects such as shipping, mining and oil, among others.
"The monetisation plans for Aegis is that we will initially dilute a small percentage to an investor — which could be a private equity (PE) fund or a strategic (investor) — and then take the company public," Aegis Managing Director and Global CEO, Aparup Sengupta, told Business Line.
"… post that there will be no 51 per cent shareholder, it will be an 'institutional ownership' company. If going below 51 per cent (holding of the group), is construed and considered as exiting, then it's true," he said.
The group, which has already appointed Standard Chartered as the merchant banker, has also initiated discussions with a number of firms, Sengupta added, but declined to name the PE funds or strategic investors involved in the talks.
Open to options
When asked about the percentage of stake the group was willing to dilute, Sengupta said, "in this whole idea of recapitalisation, we are open to options…" and added that Essar would continue to hold a stake in the company.
Aegis Technology expects the deal to be closed in this calendar year, and would take a final call on the IPO — whether it would be in India or abroad — only after the stake sale.
However, the proceeds from neither the stake sale nor the IPO would be ploughed back into the BPO firm as this would be harvesting of the investments.
"It's the call the family will take… Aegis doesn't need capital for organic growth," Sengupta added.


text:
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Innovation and Creativity in Industry MTech/MDes/PgDip/PgCert
In today's highly competitive world, business success depends increasingly on the ability to innovate. Business leaders are already recognising the importance of design thinking in shaping business strategy. Forward thinking professionals with the ability to integrate creativity and design thinking in the business functions of engineering, management, communication and commerce, will be sought after by employers across multiple sectors.
The course has been developed in collaboration with employers to address the demand from government and industry for modern business leaders able to exploit creativity in business. The course develops creative design literate engineers, scientists and management postgraduates. It is suitable for graduates from a variety of disciplines who recognise the importance of how creative practice and process can improve product and service development.
Course overview
The course comprises eight one-week assessed modules a group design project, which includes individual concept development through collaboration, and an individual design project resulting in a public exhibition.
Group project
The group project is an important element of the MDes Innovation and Creativity in Industry programme. The objective of the group project is to provide the students with experience of working as part of a team, organising the various elements of the project within a group, managing resources and developing their reporting and presentation skills. The project is carried out with students from the University of the Arts London.
Industrially orientated, our team projects have support from external organisations. These include: 3M Health Care, ABSL Space Products, APROSYS, Airbus, Aston Martin, BAE Systems, BT, Chubb Security, Cranfield Impact Centre, DSGi, Ford Motor Company, GEC, GlaxoSmithKline, Hallmark Cards UK, IBM, Jaguar, Johnson & Johnson, McKinsey & Company, Motorola, Pfizer, Philips, Rolls-Royce and Unilever. As a result of external engagement Cranfield students enjoy a higher degree of success when it comes to securing employment. Prospective employers value the student experience where team working to find solutions to industrially based problems are concerned.
See our Manufacturing Group Projects from 2012/2013
See our Manufacturing Group Projects from 2013/2014
Watch video: Paul Ewers, Visteon Engineering Services, talks about his involvement in the Manufacturing Group Project at Cranfield University.
Watch video: Manufacturing MSc students talk about their experience of the Manufacturing Group Projects at Cranfield University.
Individual project
The individual design project provides you with the opportunity to enhance your independent learning ability and knowledge by developing solutions to real problems in an industrially relevant area.
The subject of the project is agreed between the student and the supervisor and will normally be based around part of the taught material and/or a company problem.
The course comprises eight one-week assessed modules a group design project, which includes individual concept development through collaboration, and an individual design project resulting in a public exhibition.
Technology and Prototyping
Module Leader Dr Leon Williams - Senior Lecturer in Product & Services Aim
To introduce requirement capture and management and concept creation fundamentals, techniques and practices consistent with early stages of new product development processes.
- Benefits of 'good' requirements engineering
- Requirements engineering process
- Types of requirements
- How to write a 'good' requirement
- Industrial practice in requirements engineering and management
- Hands on practice with professional software
- Roles of consumer research
- Benchmarking and management in successful new product development
- The impact of creativity and innovation methods on new product development
- User Centric Design
- Hands on practice using a market leading software
- Concept development manifested in a design proposition.
Intended Learning Outcomes
On successful completion of the module the student will be able to:
- Appreciate the importance of 'good' practice in requirements engineering at the early stages of new product development
- Consider and write requirements considering structured formats
- Appreciate industrial challenges in requirements management for a complex new product development
- Appreciate the role of consumer research, ideation practices, benchmarking and management in successful new product development
- Have an awareness of how creativity and innovation impact new product development
- Have an awareness of industry best practice in requirements management and decision making (eg. SixSigma, QFD)
- Appreciate benefits of 'good' requirements capture and management
- Identify different types of requirements
- Write requirements in a structured manner, considering industry 'best' practice
- Appreciate issues related to industrial practice and use of commercial software for Requirements capture and Management
- Link requirements to idea and concept development practices
- Appreciate the role of users in the design process
- Appreciate the significance of creative design in the early stages of NPD processes
- Develop concepts and design proposition development.
Consumer Trends for Innovation and Creativity in Industry
Module Leader Dr Leon Williams - Senior Lecturer in Product & Services Aim
This module introduces the student to new methods for observing and analysing tangible and intangible elements of behaviours, expectations, and associations of customer groups. It intends to provide an insight into how developing a deep understanding of user attitudes and behaviour enables organisations to connect to what is ultimately important to consumers and importantly can help them to design and solutions that are appropriate for consumer use.
- Market research methods; market sensing; trend analysis; empathic design
- Lifestyle Analysis; personal cultures; group lifestyle cultures; lifestyles factor abstraction; observation techniques
- Co-design
- Data Gathering and Analysis Techniques; life observation; activity simulation methods; developing prototypes; applying questionnaires
- Setting up and carrying out a Customer Lifestyle Observation Exercise.
Intended Learning Outcomes
On successful completion of this study the student should be able to:
- Develop a knowledge and understanding of new and established deep insight methods in studying user
- Develop the ability to select and apply appropriate research methods to explore customer needs and desires
- Understand and interpret data obtained and identify innovation drivers for end-consumers
- Foster and understanding and knowledge of how to apply research information to applications within the
commercial environment
- Demonstrate a knowledge of new and established deep methods in studying user behaviour
- Determine appropriate research methods to explore customer needs and desires
- Interpret data obtained and identify innovation drivers
- Apply research information to applications within the commercial environment.
Design and Brand Management
The aim of this module is to introduce the student to the concepts and techniques involved in communication and branding as a strategic part of company planning and activity. To introduce some psychologies associated with perception. To make the student aware of the methods by which a company identifies itself outwardly, consideration of audiences, the techniques employed in communication, and the methods adopted within companies to achieve agreed goals in these areas.
- Visual communication interpretation
- Cultures of imagery
- Graphic production methods
- Theoretical and practical models of visual research
- Research methodologies in Graphic Design
- Thematic approaches to problem solving
- Relationships between audience and message
- Principles of branding and association
- Corporate identity
- Brand stakeholders
- Brand communication methods
- External communication within corporate structures
- Stakeholders
- Measurement of success.
This module will involve teaching input from University of the Arts London staff.
Intended Learning Outcomes
On successful completion of this module the student will be able to:
- Effectively apply visual messages to meet commercial objectives
- Determine and communicate value systems relevant to corporate communication
- Make judgements within expressions of contemporary communication media
- Organise creation of visual communications towards branding objectives.
Creative Enterprise and Entrepreneurship
Module Leaders Professor Andrew Burke - Professor of Entrepreuneurship, Dr Stephanie Hussels - Senior Lecturer in Entrepreneurship Aim
The aim of this course is to promote productive and self-sustaining entrepreneurship. It provides students with a rigorous grounding in business analysis of entrepreneurship in order to prepare them for the risky, uncertain and challenging environment for new business ventures. It also requires students to immerse themselves in the real-life experience of launching new ventures. Therefore, students are required to either start their own business or contribute to the development of another venture while on the course.
- Entrepreneurial risk, performance and environment
- Business planning techniques and their application in entrepreneurial ventures
- Venture strategy in dynamic markets
- Start-up and resources to exploit a profit opportunity
- The evolution of the venture and managing growth
- Protecting and securing intellectual capital: IPR and antitrust law
- Financial management for new ventures: financing a start-up
- The entrepreneurial financing process: buying and selling a venture.
Intended Learning Outcomes
On successful completion of the module the student will be able to:
- Understand the key stages and challenges involved in identifying opportunities and strategies for business start-ups
- Manage and finance the early stages of new venture development and growth
- Evaluate, research, write, and present business plans using their knowledge of the entrepreneurial process.
Managing Innovation and New Product Development
Module Leaders Professor Keith Goffin - Professor of Innovation and New Product Development, Dr David Baxter - Lecturer in Innovation Aim
Managing innovation is a complex challenge: this course will provide a framework to help managers perceive the strengths and weaknesses of an organisation and choose the appropriate means of improving performance.
- Introduction: elective content, style of teaching and learning; expectations of students and faculty; project teams; course assessment; reading; etc
- Understanding Innovation: the need for innovation in the service, manufacturing, public and other sectors
- Creating Customer-focused Ideas: understanding customers' hidden needs through enhanced methods for market research
- 'Auditing Innovation Performance': determining how innovative an organization is, in terms of not only its output of new products and services but also its internal processes
- Prioritisation: Methods for assessing the technical, market and financial risks of innovation projects
- Implementation and new product development: how to define and quickly implement concepts for new products, services and processes
- People and Organisation: building a culture of innovation
- Developing an Innovation Strategy
- Boosting Innovation Performance.
Intended Learning Outcomes
On successful completion of this module the student will be able to:
- Demonstrate knowledge and understanding of the nature of innovation – identified by Michael Porter as one of the two most important business processes (with marketing) – and be able to identify the relevance and potential for innovation within an organisation and/or network
- Critically evaluate appropriate (quantitative and qualitative) data on the performance of an organisation and generate ideas for boosting innovation performance
- Demonstrate a critical awareness of the key tools and techniques for managing innovation, know where to find information on leading edge approaches, and have the ability to critically evaluate, select and systematically apply these in actual business situations
- Demonstrate fundamental understanding of the people issues when applying and managing innovation, including where there can be political, cognitive and other barriers to overcome.
Whole System Design
Module Leader Dr Fiona Charnley - Lecturer in Sust Product & Service Desig Aim
This module aims to introduce students to strategies and tools that enable integrated sustainable product development to take place. In particular to gain experience of the tools and techniques used to guide designers responding to the requirements for more sustainable development of products, organisational processes and urban environments. Delivering environmental improvements in products requires organisations to take a longer term integrated view of their product and service policies.
- A framework of ecodesign: history and definitions
- Strategies and drivers for the integration of environmental considerations in product and process development
- Lifecycle (systems) thinking; tools and techniques for environmental improvement; integrated product and service perspectives toward sustainability;
- Frameworks for eco-innovation; resource productivity and factor 10
- Product - service - systems (PSS); design, society and ethics; practical examples of PSS design activity
- Principles and practice of eco-design: material selection, energy consumption, design for disassembly, material recovery, reuse, repair and recyclability
- Case studies demonstrating the adoption of a holistic approach to more innovative and sustainable solutions.
Intended Learning Outcomes
On successful completion of this module the student will be able to:
- Identify the design trade-offs and demonstrate a knowledge of methods to address the more sustainable development of new products
- Critically evaluate the definitions and scope of design for sustainability from different technical, environmental and social perspectives
- Explain the methods used, trade-offs considered and significance of using life-cycle techniques for the appraisal of product and process development options
- Explore and synthesise concepts of design responsibility and the ethical agenda of designing for society
- Develop a systemic understanding of the link between design activity, environment and society and the concept of 'product service systems' as a framework for organisational activity
- Demonstrate an understanding of case studies from across design disciplines that have adopted a holistic approach to the design of more innovative and sustainable solutions.
Smart Materials and Processes
Module Leader Dr Jorn Mehnen - Reader in Computational Manufacturing Aim
This module aims to support the professional and personal development of students with a design and engineering background at an MSc level. This module provides insight into the latest cutting-edge design and manufacturing technologies and improves knowledge skills necessary for developing products that will create an impact in the global market. This module is shared by the two courses MSc in Global Product Development and MDes Innovation and Creativity in Industry.
- Learn about Nano- and Micro-Materials Technology
- Biomimetics
- Applied design using smart materials and processes
- Wikinomics
- Applied global product patenting and product legislation
- Creating a global product development capability
- Professional presentation skills training
- Research task: solving design challenges using SM&P technology.
Intended Learning Outcomes
On completion of this module the student will be able to:
- Demonstrate knowledge of advanced modern manufacturing technology
- Research appropriately into applied design and global product development
- Enhance knowledge and understanding of a range of materials within the context of contemporary design
- Demonstrate new skills on global product legislation
- Improve presentation skills
- Develop management skills around the application of global product development and innovative design using various technologies.
Programme and Project Management
To introduce concepts and methodologies of project and programme management in the implementation of enterprise systems.
- Project and Programme Management
- PM Tools and Techniques
- IT Project Management
- An introduction to Prince 2
- An introduction to Managing Successful Programmes
- Project Complexity and Risk
- Project Management simulation
- IT Project Readiness
- Organisation and People issues.
Intended Learning Outcomes
On successful completion of this study the student should be able to:
- Understand the nature of project and programme management
- Appreciate the recognised approaches to project and programme management
- Understand project complexity and risk
- Understand characteristics of IT projects
- Appreciate the dynamics of project execution. Understand the basic concepts of project and programme management
- Understand the tools and techniques required to manage a successful project implementation
- Understand common approaches to project and programme management
- Understand the characteristics of IT projects
- Explain the issues surrounding the management of risk
- Appreciate the complexity in project execution.
- Technology and Prototyping
Taught modules 40% Group projects* 20% Individual research project 40%
Start date, duration and location
Start date: Full-time: October, part-time: throughout the year
Duration: Full-time: one year, part-time: two to five years
Teaching location: Cranfield
The aim of this Master of Design (MDes) programme in Innovation and Creativity in Industry is to equip candidates with skills and capabilities in, and knowledge of, fact-based creative design approaches to improve organisation effectiveness. The programme has been developed in conjunction with the University of Arts London (UAL) through the Centre for Competitive Creative Design, which aims to inspire organisations to apply creative design capability and enhance competitiveness.
There is a strong emphasis on applying knowledge in the industrial or business environment and the programme is taught in the context of practical application. Students will develop a working knowledge of the use of a comprehensive range of industry standard ICT tools and practices to formally capture and re-use knowledge, information and data. Students will also benefit from practical experience in creative design practices through the group project (dissertation for part-time students). In addition, the extensive individual thesis project provides industry-led education in creative design applications.
The primary focus of the Centre for Competitive Creative Design is embedding state-of-the-art design-led innovation practice, developed through research and industry collaboration, within business and education to improve commercial performance and develop future innovation leaders
Informed by industry
Our courses are designed to meet the training needs of industry and have a strong input from experts in their sector. These include:
- Viadynamics
- Aspire Measurements Ltd
- Welding Alloys Ltd
- Creative Industries KTN
- The Partners
- LA Design
- Transport for London
- SAB Miller
- Nokia
Students who have excelled have their performances recognised through course awards. The awards are provided by high profile organisations and individuals, and are often sponsored by our industrial partners. Awards are presented on Graduation Day. View the 2014 Prize Winners booklet.
Your teaching team
You will be taught by a wide-range of subject specialists from Cranfield with support from industrial professionals, who draw on their expertise and industrial experience to provide stimulating and relevant input to the learning experience of the course.
Facilities and resources
You will be working within the Centre for Competitive Creative Design (C4D), voted one of the world's top 30 design schools by Businessweek. The Centre is part of the Product and Service Innovation Centre within Manufacturing at Cranfield. It aims to inspire organisations to apply creative design capability and enhance competitiveness. The Centre works closely with organisations across a range of sectors, from government bodies such as the Department of Health to large internationals such as Ford, Xerox and Proctor and Gamble, offering students excellent networking opportunities.
Entry Requirements
Candidates must possess, or be expected to achieve, a First or Second class UK Honours degree in a relevant science, engineering or related discipline, or the international equivalent of these UK qualifications. Other relevant qualifications, together with significant experience, may be considered.
English language
If you are an international student you will need to provide evidence that you have achieved a satisfactory test result in an English qualification. The minimum standard expected from a number of accepted courses are as follows:
TOEFL - 92 (Important: this test is not currently accepted by the UK Home Office for Tier 4 (General) visa applications)
TOEIC - 800 (Important: this test is not currently accepted by the UK Home Office for Tier 4 (General) visa applications)
Pearson PTE Academic - 65
Cambridge English: Advanced - C
Cambridge English: Proficiency - C
In addition to these minimum scores you are also expected to achieve a balanced score across all elements of the test. We reserve the right to reject any test score if any one element of the test score if too low.
We can only accept tests taken within two years of your registration date (with the exception of Cambridge English tests which have no expiry date).
Students requiring a Tier 4 (General) visa will also need to meet the UKBA Tier 4 General Visa English language requirements. The UK Home Office are not currently accepting TOEFL or TOEIC tests for Tier 4 (General) visa applications. Other restrictions from the UK Home Office may apply from time to time and we will advise applicants of these restrictions where appropriate.
Home/EU student
MDes Full-time - £4,950*
The annual registration fee is quoted above. An additional fee of £1,080 per module is also payable.
MDes Part-time - £1,280 *
PgDip Full-time - £5,000
PgDip Part-time - £1,070 *
PgCert Full-time - £2,500
PgCert Part-time - £1,070 *
Overseas student
MDes Full-time - £16,250
MDes Part-time - £8,500
PgDip Full-time - £12,000
PgDip Part-time - £6,250
PgCert Full-time - £6,000
PgCert Part-time - £4,500
Fee notes:
- Fees are payable annually for each year of study unless otherwise indicated.
- The fees outlined here apply to all students whose initial date of registration falls on or between 1 August 2014 and 31 July 2015 and the University reserves the right to amend fees without notice.
- All students pay the annual tuition fee set by the University for the full duration of their registration period agreed at their initial registration.
- Additional fees for extensions to registration may be charged.
- Fee eligibility at the Home/EU rate is determined with reference to UK Government regulations. As a guiding principle, EU nationals (including UK) who are ordinarily resident in the EU pay Home/EU tuition fees, all other students (including those from the Channel Islands and the Isle of Man) pay international fees.
Funding opportunities exist, including industrial sponsorship, School bursaries and a number of general external schemes. For the majority of part-time students sponsorship is organised by their employers. We recommend you discuss this with your company in the first instance.
Application process
Online application form. UK students are normally expected to attend an interview and financial support is best discussed at that time. Overseas and EU students may be interviewed by telephone.
Career opportunities
Cranfield has an international reputation and track record in industrial research for applied sciences, engineering and management. Cranfield University is recognised internationally as the leading UK educational institution in art and design, named in Business Week as one of the worlds best design schools.
There is a recognised skills shortage in competitive creative design. Graduates of this course are therefore sought after by employers and will be able to secure positions within a range of sectors. Roles are varied, ranging from managers of people to design managers in creative industries. Graduates will possess a combination of science-based skills with creative insight which is increasingly desirable for employers looking to enhance productivity performance in an increasingly competitive marketplace.
Dale Walker
Dale Walker provides a testimonial for the MDes in Innovation and Creativity in Industry, mentioning his excitement of its integration of creativity, design thinking and business skills.More


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This album is definitly fuel's best. The acoustic version of hemorrage is better than the rock version.
Metal Album Reviews[RSS]
I really enjoy this album. Fuel is the bomb. I got to hear them play live once. Very cool stuff. This album has about five great songs on it. Definitely worth a purchase. If you like their style definitely pick up Natural Selection as well. You will be significantly satisfied.
This was an excellent album that unfortunately didn't make as much of a crossover succes as it could/should have. The most familiar title , Hemorrhage (In My Hands), received a lot of airplay, but it's a far cry from representing the entire album. There's some good, hardhitting tunes, such as Down, Last Time, and Empty Spaces. My fellow drummers will especially love the artistic use of a double bass pedal without making it a thundering show of itself. Other songs, such as the aforementioned Hemorrhage and Innocent pack a more soulful punch to it. Easily one of my favorite albums, and so few people have heard its best songs.
"…and prove to me… you're SOMETHING LIKE HUMAN!!!!!!!!!!!!!!!!!"
As the sun dawns on another day, we can all take comfort in knowing that there is one band out there that never fails to create emotionally tangible music, a band we all know as FUEL.
In the year of our Lord 2000, FUEL made an album that proves something so much more than human, and in 2003 the band came back to make sure we hadn't forgotten it. With the band's most recent album released, their previous works have now been re-issued, featuring new artwork, new tracks, and of course, new little stickers all over the packaging!
There are three more songs tacked onto the original 12-track album, the first being the wonderful acoustic rendition of 'Hemorrhage (in my hands)'. This was the version mainly heard on the radio, and though the album version and this acoustic track are basically exactly alike, there is something so much more real and lovely to the acoustic version… though I couldn't really tell just what that 'something' is. Long story short, this song is to DIE for(not really, but I think you get the picture).
The next two bonus tracks are great acoustic covers that FUEL often plays at their shows, the first being a song written by the 70s-era Elton John called 'Daniel'. I seriously LOVE this song. The guitar sounds so intricately simple and beautiful, and Brett's voice is so lovely with this melody that it automatically FEELS like a FUEL song… even though it's quite different from their usual stuff.
The same could be said for the last track 'Going to California', a LED ZEPPELIN cover, obviously. The vocals, the song writing, the melodies are just all impeccable, and I love hearing FUEL play the songs that they enjoy and have fun with. Very good music, my friends.
The new artwork really isn't all that new, it being the same metallic face from the original record, just with different organization. The new SUNBURN artwork is *much* cooler
So all in all, some great additions to the album that let you see a little more of what FUEL is interested in, and it's a great way to commemorate the release of FUEL's latest album, "Natural Selection". If you're interested in getting this new version of "Something Like Human", go for it: I saw it at Wal-Mart for less than $10! If you've already got the original, it'd probably be better to just borrow it from someone to get the new tracks. IF YOU'RE A FRIKIN DIE-HARD, GET IT NOW AND ASK NO QUESTIONS!!!!!!!!
Already having purchased the original version of Fuel: Something Like Human, I came across this Special Expanded Version that included 3 bonus songs that once I listened to 'Daniel', I knew I had to have. And the acoustic version of 'In My Hands' is better than the studio version.
I would advise interested Fuel fans or music buffs to get this CD for the extra songs and the bonus multimedia once you insert it into your CD-ROM.