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ANDERSON — The Herald Bulletin needs your help in selecting the 2013 community Person of the Year. Each year, the editorial board of the newspaper considers for the award people who've made a positive impact on the Madison County area.
Contributions during 2013 will be the major consideration; past contributions to local quality of life will be taken into account, as well.
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Include in your nomination specifics about why you admire the person, their impact on the community during 2013 and past contributions. Make sure to include contact information for yourself and the nominee.
The community Person of the Year will be announced in the Wednesday, Jan. 1, edition.
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Butterscotch Toast Recipe
I first started using this recipe about 40 years ago when our kids were little. They were always delighted when this showed up on the breakfast table. And I was delighted that they were taking the time to eat breakfast!
- 1/4 cup packed brown sugar
- 3 tablespoons butter, softened
- 1 teaspoon half-and-half cream
- 6 to 8 pieces of toast
- In a bowl, beat brown sugar, butter and cream until smooth. Spread on toast. Broil 4 in. from the heat for 1-2 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Butterscotch Toast in Cookin' Up Country Breakfasts Cookbook 1994, p93
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Reviewed Jul. 23, 2009
Good recipe. I made it with left over buns. It was the first time I used a broiler so 1 minute would have been enough. We had to eat some burnt edges. The toast really did taste like butterscotch.
Reviewed Feb. 28, 2009
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Shelbyville Daily Union
---- — The 6th Annual Angie Marie Diss Memorial 3 on 3 Tournament will be held in conjunction with the Findlay Walleye Festival at 11 a.m. on July 27 at the Findlay Community Park.
The proceeds are used to maintain the Angie Marie Diss Memorial Court at the Findlay Park and help support kids involved in Okaw Valley basketball programs, as well as an annual scholarship. Even those who don't play basketball or aren't of the right age for this event are invited to come and enjoy this family friendly day at the park and fun for all ages.
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Many would like to take a break from the hot summer weather with a day at Oceans of Fun and Worlds of Fun. Bridgette Bywater is the woman in charge of safety and security at both parks.
Her career with the parks began at a fairly early age - she was 16 when she started out. The once-shy teen said her experience gave her the courage to open up.
"I know that I gained a lot of self-confidence working out here. And I really have a lot of confidence in my ability as a manager," she said.
That same confidence convinced Bywater she had what it takes to work in the industry. She knew as soon as she hit college that this is what she wanted to do full time.
Bywater studied marketing and management. Those skills helped her rise in the ranks to where she is now.
It's a job where people might not expect to find a woman.
"I feel like a security situation, even safety, when you're dealing with people having an emergency, I feel like I get a more positive reaction when they realize that I'm the one going to oversee and handle the situation. I think it's just calming for them," Bywater said.
After riding a wave to the top, Bywater now gets to mentor those just starting out.
"It's really an amazing job because I literally work with hundreds of young people each year and the most rewarding part of that is when they come back five, even 10 years later and share their life successes with me," she said.
Bywater averages a six-day work week during the summer and has a 4-year-old daughter, Trinity. She said it's not the amount of time they're together, but the quality of that time.
"When I'm at home, I make every moment count with my child. It's really easy if you've got laundry, house chores. I keep reminding myself that my daughter is my No. 1 priority and, if she can't help me with the chores, then I can find another time to do that," she said.
But home life doesn't give her much of a break from work. Her husband is the director of operations at the parks. Even her parents have a special history with them.
"My parents both worked out here when the park first opened. And they just happened to sit down next to each other, engaged in conversation, started dating and they were engaged within six months, married with a year," Bywater said.
She hopes her daughter will carry on the family legacy and work there when she grows up. She'll be old enough to start in just 10 years.
Copyright 2013 KCTV (Meredith Corp.) All rights reserved.
A woman who was texting while driving was impaled by guardrail pole.


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HOUSTON, TX (KLTV) - Former President George H.W. Bush has been hospitalized in Houston after being treated for bronchitis, according to his spokesman Jim McGrath.
McGrath says that President Bush has been at the hospital for six days and has been cured of his bronchitis, but it still in the hospital because of a 'lingering cough'.
McGrath says the family hopes that President Bush, 88, with be discharged by the weekend.
Click here to read more from ABC 13 in Houston.
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Campagna - Bedford Post Inn
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954 Old Post Road
Bedford, NY 10506
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Contemporary American
$31 to $50
More Details ›
Campagna - Bedford Post Inn Details
Dining Style:
Fine Dining
(914) 234-7800
Hours of Operation:
Dinner: Friday: 5:30pm - 10:00pm
Dinner: Saturday - 5pm - 10pm
Dinner: Sunday - 5pm - 9:00pm
Payment Options:
AMEX, MasterCard, Visa
Contemporary American, Italian, Mediterranean
Executive Chef:
Jeremy McMillan
Dress Code:
Smart Casual
Accepts Walk-Ins:
Additional Details:
Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Fireplace, Full Bar, Gluten-free Menu, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Wheelchair Access, Wine
Special Events & Promotions:
Whether you're looking for an extraordinary setting for your upcoming wedding, or want to celebrate a fabulous birthday, the Bedford Post offers a beautiful and memorable experience. Our grounds offer a variety of settings, whether it's the cathedral ceilings in the yoga loft or the cozy fireplace in the wine cellar, or the Inn's reflecting pool, Bedford Post can fulfill all of your celebratory needs.
Getting there
Public Transit:
Metro North to the Bedford Hills Station.
A word from Campagna - Bedford Post Inn
Set in the heart of Westchester Country, Campagna at Bedford Post provides the perfect backdrop for a first class dining experience. A Contemporary American menu highlighting local seasonal ingredients, matched by an exceptional wine list. Reservations are taken up to one month in advance.
/>The entire Bedford Post property is home to two distinct restaurants - the "Barn" and the more formal "Campagna" - as well as an eight-room luxury Relais & Chateaux Inn.
Foodspotting photos
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Diner Reviews
Nice setting both inside and out.
Farmhouse staff for dinner is very good with just the right level of attentiveness. Food is nicely presented and fresh if not a slight bit meager and the meats sometimes good but not great as the rest of the meal which typically is excellent. Overall a very pleasant experience and recommended. We visit pretty frequently."
Dined on 4/20/2014
A favorite neighborhood restaurant
for special occasions. Special attention paid to the children. There was a spontaneous egg hunt for the children upon arrival, which they loved. Food is always great. Ambiance delightful. Service was a tad slow, but we didn't mind, as we were not in a rush since it was Easter Sunday. The children do however get a tad antsy after two hours. "
Dined on 4/20/2014
Very disappointed with the food.
Presentation of the food looks beautiful but tasteless and bland. Will give it a try again after Chef Michael White on board. "
Dined on 4/20/2014
My Saturday night (and first time)
at Bedford Post Inn was memorable. I didn't expect such a great experience, since I have been at the Barn brunch several times and have had a good, but not perfect, experiences. The regular garden salad was perfectly warm and citrusy, my Cornish hen dish was gorgeously delicious, and my Wild Birch gelato was uniquely tasty, especially with the added hot espresso pouring on top. Our waiter was gracious, and the rest of the wait staff was professional but "real". Upon leaving, I was escorted out to my car by the hostess, who was so kind and accommodating. I live in Pound Ridge, and I am sure to return again to the Farmhouse. I feel lucky to have such a great experience in my own backyard! "
Dined on 4/12/2014
Although this restaurant is pricey
(definitely would stay away from their wine list) the ambiance and food is fantastic. So are their cocktails. Try the manhattan if you like rye. Delicious!!"
Dined on 4/5/2014
Pretty country place..surprised
how nice it looked, good vibe, nice bar. Well off patrons, lots of Ferraris, Bentleys, etc. in the lot..which must explain the crazy prices. $25 for a glass of the house California Chardonnay, really $25. The menu is tiny with few selections..maybe 5 entrees, 3 apps, 1 soup, & a few salads.The entrees are totally solo with little to nothing else on the plate..no vegetables - but for $8 each you can have a Brussels sprout or two or some other veggie, served in a mini bowl. Portions for everything are tiny. The food was just good, but nothing special, especially considering the pricing, one would expect a higher end culinary experience. $170 for 2 drinks, 1 app, 2 entrees, 1 dessert. I will not be rushing back."
Dined on 4/5/2014
Wonderful evening. Began with the
valet who gave us his umbrella on a rainy night. Welcoming front desk. Seated near fireplace which added to overall atmosphere. Attentive service and delicious food. Menu is a bit limited but offered enough to choose from. Crispy potatoes, Brussels sprouts, beets, scallops and skirt steal delicious. Overall great night. Look forward to returning."
Dined on 4/4/2014
A limited seasonal menu, but well
prepared and nicely plated. The menu is oddly organized, with sides listed first, then appetizers, and then mains. My one quibble is with the sides. I don't mind paying extra for a special kind of side dish, but to charge $8 for any veggie at all seems a bit chintzy when you're paying $15 for an appetizer and over $30 for an entree. Throw in a brussel sprout or two and maybe a new potato; really -- how hard is that? Save the upcharge for a fancy salad or something unusual that I wouldn't make in my own kitchen on a weeknight! Other commentors mentioned small portions; we didn't find that to be the case. In fact, we didn't have room for desserts, which did look amazing."
Dined on 3/23/2014
The food and atmosphere make this
restaurant worth the trip. However, those are overshadowed by the attentive and courteous service. They have found the perfect balance between meeting the diner's needs and being intrusive. I will definitely eat here again, although I have heard the the restaurant is about to be sold. I hope it doesn't change for the worse."
Dined on 3/22/2014
My husband and I ate at The
Farmhouse Saturday evening. Our experience was nothing short of fabulous! Delish food, extensive wine list, great atmosphere. The service is impecable. We sat next to the fireplace. It was very romantic. I highly recommend The Farmhouse as well as the Bedford Post Inn where the restaurant is located."
Dined on 3/8/2014
This is my first experience in
what is (I think) an expansion to the "Farmhouse":. The ambience was spare, the lighting harsh and the noise level as bad as everywhere else in this otherwise fine restaurant."
Dined on 3/1/2014
Excellence service, incredible
food, amazing wine. One of the most beautiful restaurants I have ever been to. I can not wait to come back here again and again!"
Dined on 2/15/2014
Bread blah, but not as bad as it
has been in the past. The menu has changed for the worse. Following the hyper local fad of the past few years, half the menu is now devoted to an unappetizing selection of raw, bland, locally sourced things. Mushroom raviolis so so, carne crudo quite rustic -- nothing like an Italian carpaccio -- rather tasty hamburger, with a disappointingly bland horseradish sauce. The mains were exquisite. Scallops perfectly seared with a fresh citrusy sauce. Strip steak melt in your mouth delicious. For dessert the chocolate cake was amazing and the doughnuts were nice. Full disclosure: We have been to Blue Hill; we didn't like it. We think the Farmhouse will be a lot better when they stop trying to imitate it."
Dined on 2/15/2014
The only issue I had was that I
had a 9:30 reservation and we were not seated until 10:15! We were actually 5 minutes away from walking out as the wait was really frustrating. Once we were seated the food and service were great. I would definitely go again if I knew I didn't have to wait 45 min to be seated even with a reservation."
Dined on 2/14/2014
Service was mediocre, portions
were tiny, no bread offered, all for $300 for dinner for two. Food was good, but not good enough to overcome the other negatives. Would likely not recommend."
Dined on 2/14/2014
To be fair the food at Bedford
Post is impeccably prepared. At $200 a person you would hope so. The problem comes with the near parody of the snooty fine dining establishment portion sizes and some of the simplistic food offerings. Antipasto featured 2 roasted carrots with some salt. A lobster dish came with just enough of the shellfish to please your cat. All amazing dishes just very little to them. Signature cocktails showed creativity but now that all restaurants push signature cocktails a little hard to justify $18-$20 per. Decent ambiance abounds through the series of dining rooms found in the rambling establishment. In short, a restaurant for 1%ers and those who genuinely believe you can never be too rich or too thin."
Dined on 2/14/2014
My husband and I completely
enjoyed celebrating our 30th wedding anniversary at The Farmhouse. Sublime restaurant set in a picturesque winter wonderland. Thank you to the professional staff and especially to the incredible Chef, what a meal!"
Dined on 2/9/2014
We had an excellent diner at
Bedford Post - The Farmhouse last Saturday. First we had the best table of the room (in front of the fire place). Then we had a small issue with the shared smoked fish platter that contained oyster, but the waitress came back with other addition, so we were happy. Finally the hand made pasta was fantastic!! And the dessert..... EXCEPTIONNAL! I will definitively come back! The service is excellent."
Dined on 2/8/2014
Returned for a birthday dinner and
once again...food bliss. Interesting food. Wonderful service - friendly, unpretentious and excellent."
Dined on 2/1/2014
Our evening was amazing-
innovative cuisine, attentive staff, beautiful ambience!!"
Dined on 1/31/2014
The menu was inventive and the
food was delicious. On top of that, we asked for some help from the sommelier and he was great (and down to earth!) at helping us sort through the extensive wine list (many were quite expensive) to pick a perfect complement to our meal. I would describe the decor and the crowd as "smart casual" and not at all pretentious. My only complaint was that our waiter seemed to be a little vague on some of the menu items. For a place this expensive, I expect better service and a thorough understanding of the menu, its signature dishes , etc. I plan to go back again with friends because the food is really good. Hopefully, the service will be a little better next time."
Dined on 1/25/2014
First time at the farmhouse. Valet
was quick to take my car. Hostess was prompt with seating us. Waiter was extremely knowledgeable about the menu and wine list. Appetizers were great. Entree were great. Dessert was great. Wine was great. Service was great. I was anticipating small portions based on some other reviews. But guess what....the portions weren't small, they were great! One of the best meal as I've had in westchester. Will definitely be back!"
Dined on 1/25/2014
The resturant was in a great
setting, staff were very nice, however the food didn't quite match up to what we were expecting. It was good, just not great. Maybe my expectations were a little high, but I was expecting better. I don't think it warranted the prices they were charging."
Dined on 1/19/2014
We'd been here on our second date
last August. We decided to come here again for Susan's birthday, which also was five months to the day since we'd met and fallen in love. As always, the food was magnificent. The service staff was uniformly capable and courteous. The ambiance was perfect. The staff even was accommodating enough to give us the same table, with the same server (Steven) we'd had on our first visit. The Bedford Post has earned a special place in our hearts. It's well worth the drive from our home in southeastern Connecticut. And we'll definitely be back."
Dined on 1/19/2014
The best dining experience in
years! Service was sincere and fantastic! The restaurant design and lighting is classic and timeless. The menu and food under the preparation of notable chef Jeremy McMillan was exceptional. We had the opportunity to meet Jeremy and were impressed by his talent of course but also his easy going nature, devotion to his craft and humble attitude!"
Dined on 1/17/2014
We made the trip from NYC for a
special occasion-it was very nice-the food was delicious- but I didn't think it turned the corner for me on making the trip again-It was a lovely evening-but nothing stood out."
Dined on 1/11/2014
A little off the beaten path in
Bedford, it is a farm, makes this place very majestic. From outdoors to indoors, the restaurant is lovely, cozy and modern all at the same time. The food was delicious (Cornish hen was so tender and ricotta cheese plate delicious) and gourmet from presentation to taste. The staff was friendly and attentive. Overall, for foodies it's great. Pickier eaters like my husband might struggle a little. (Entrees not as much as appetizers)."
Dined on 1/4/2014
To set the record straight I have
lived in Westchester for about ten years I hate the restaurant scene here. There are very few restaurants I have been to that I would go back to. In no particular order they would include Cookery, Blue Hill at Stone Barn, Ocean House Tarry Lodge, Thai Angle and Bedford Post. Other than my very very expensive meal at Blue Hill I would say the best plate of food I have had in all the meals I have eaten in Westchester was my dinner at Bedford Post on Saturday. Not sure if there is a new chef or what I just was happy with every bite of food. Enough said but let me ask why there are so few worthy restaurants here?"
Dined on 1/4/2014
This restaurant is very expensive
and is rated as a "Relais & Chateaux" which led us to believe that it would be excellent and expensive. our belief was correct in part: it was expensive. The portions were so small; the food was nothing exceptional. I had a smoked rib eye steak which was mostly fat and was not edible. the menu is extremely limited; the staff could not adequately explain the dessert choices, which were horrible. there was hardly anyone there but the service was very unattentive.."
Dined on 1/3/2014
got married here - spent new years
eve having dinner - always good to go back."
Dined on 12/31/2013
it was such a treat to get an
unexpected complimentary birthday dessert. it was the most unique and extraordinary tasting treat!"
Dined on 12/28/2013
This is an outstanding restaurant.
We tried the 7 course menu as a treat for our special occassion. Every course was excellent - perfectly presented and very delicious. The chef is incredibly talented and the wait staff is among the best I've ever experienced. We needed a reservation weeks in advance and now I know why."
Dined on 12/28/2013
The food was good, the choice was
limited, the price was exceedingly high, on Christmas Eve pre fix menu"
Dined on 12/24/2013
This is our second time eating in
this restaurant. We were wowed the first time and decided to go again less than two weeks later. The food was outstanding the first time but just ok this time. The beans that come with the porchetta dish were completely undercooked and crunchy. The shell fish risotto was fishy and only came served with clams and mussels and even though I ordered a dinner portion it was more an appetizer sized dish for 36.00 dollars. The service was very good. We will not go back for a long while."
Dined on 12/21/2013
The evening started out ok but
promises were made and not kept. The server knew the details of the dishes but his lack of understanding of the food and how it all works together did the kitchen a disservice. I was enticed to the upcharge on a plate of Pugliese mozzarella which was just a HUGE pool of creamy curd with some Paddlefish roe and 3 tiny triangles of toasted brioche. After three bites the puddle of cream was overwhelming and dull. I didn't want a replacement by the time he checked on me, but I asked for salad greens. Ten minutes later, after a busboy had removed our plates, a manager came over to ask if I still wanted the salad. It got busy and we became an afterthought. The kitchen tries but the service is a uneven."
Dined on 12/20/2013
The food is phenomenal and the
ambiance is cozy and romantic. Highly recommended."
Dined on 12/19/2013
This is the first time we dine in
this restaurant and we loved it. The food was fantastic. The presentation of the food was wonderful. The service was great. It is very expensive. We enjoyed it very much."
Dined on 12/13/2013
My wife and I wanted to come back
to this old favorite on a Sunday night leading into a vacation week because we hadn't been in a while. Once again, the kitchen, untaxed on this night that threatened an ice storm which never materialized, came through with flying colors. Meng, the sommelier, procured an amazing Reisling at a great value, and Lisa, the house manager, was a fabulous host. Service was impeccable and friendly. A private party in the back was completely unobtrusive. This is one of my favorite places in the world, and it's just minutes from my house."
Dined on 12/8/2013
...and the Bedford Post Inn was
lit warmly to welcome those seeking refuge from the weather. Delicious drinks at the bar provided the perfect start to a night that included grilled fish and a wonderful homemade donut and ice cream dessert."
Dined on 12/6/2013
My two friends and I went to the
Post on a Sunday evening. We found both the food and wine to be excessively priced for the quality of product. We shared the antipasto app. some of the vegetables we not properly cooked. We than shared a ravioli entree which was well prepared but under flavored. We than all ordered seafood entrees one being the special. 2 of the 3 dishes were not well executed and flavors to be unbalanced. The service was wonderful, from the ladies at the door, to our bartender and our table service but the food was disappointing."
Dined on 12/1/2013
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Bedford Post is nestled on 14 acres in Westchester County, NY, only 1 hour from Manhattan. Bedford Post is an ideal and
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For The Herald Bulletin
For the second time in three days, the Anderson University softball team knocked off top-seeded and No. 2 ranked Trine University 10-6 in the NCAA Div. III Regional on Saturday.
The eighth seeded Ravens also defeated the hosts 5-1 in the first game of the tournament on Thursday.
"Trine is a great team and to beat them twice in three days is a great accomplishment for our fans, players, coaches and program," said AU coach Tony Holloway. "I'm proud of the way our team battled against one of the top teams in the nation and we played our game and executed the game-plan."
The Ravens jumped out to a 1-0 lead in the first inning and added another in the second before pounding out six runs on six hits in the pivotal third inning to take an 8-1 lead. Lys Hess had a based-loaded triple to plate three runs and Amy Wuestefeld, Katy Ogden and Lauren Smith also had RBI singles in the inning.
"Both games we started off well against Trine and that gave us a lot of confidence throughout the rest of the game," said Holloway. "Lys had the big hit today that broke it open and we kept putting pressure on them offensively."
The Ravens tacked on two insurance runs in the fifth inning, including another RBI by Hess on a single to centerfield. Trine got single runs in the second, third, fourth and fifth innings and finished with two unearned runs in the seventh to account for their scoring.
Hess led the Raven offense with two hits and four RBI and Katie Lee added two hits and two runs scored.
Smith earned the victory on the mound, allowing 13 hits and three earned runs in seven innigns while striking out four with just one walk.
"Lauren threw a great game and was really hitting her spots well," Holloway said of his senior pitcher, who also won the HCAC
championship game last Saturday at Manchester. "She got the save in the first game and has had a great season for us."
In the first game of the day, AU defeated Thomas More 9-6. Ogden led the Raven offense with three hits and two RBI and Yardley Collett added two hits and two RBI, including a home run.
Devin Moorman got the win on the mound, allowing five hits and three runs in 4.2 innings of work. Smith tossed the final 1.1 innings to get her ninth career save.
AU (28-16) will play No. 4 Aurora on Sunday at noon with the winner advancing to the championship game against Allegheny at 2 p.m.


text: Bees will sometimes identify the wrong hive as their home hive, and an attempt to enter the wrong hive can be a fatal mistake. Although many hive bodies are often painted a single color, some beekeepers claim to have found that a variety of bright colors can help the bees find their way back to their hives more easily. The arrangement of the hive stacks may also be important for visual recognition of the home hive. However, since bees likely use many other visual, spatial and olfactory cues to identify their home hive, the color of the hive bodies may have only a marginal effect on choice.


text:
Norma S. Rodriguez
City of San Antonio
Norma S. Rodriguez, CMC, retired as City Clerk of San Antonio, Texas in 2002, after 32 years. She served as City Clerk since December 1979 (23 years). Prior to her appointment by the City Council, she had served as Assistant City Clerk since 1975. Ms. Rodriguez is the first Hispanic Woman appointed as City Clerk and is currently the longest tenured City Clerk in the history of the City of San Antonio. In January 2005, The Mayor and City Council named her City Clerk Emeritus and also renamed the Municipal Council Chamber in her honor, the "Norma S. Rodriguez Municipal Council Chamber".
Mrs. Rodriguez is a native San Antonian, a graduate of the University of North Texas Certified Municipal Clerks Program and earned an Associates Degree in Public Administration from San Antonio College. She graduated from Our Lady of the Lake High School.
Ms. Rodriguez is married to Arthur S. Rodriguez, and has two sons, Michael and A.J.Rodriguez, and three grandchildren, Alexandra, Arthur John and Isabella Carolina.
Some of Ms. Rodriguez' achievements include receiving $200,000 in state and federal grants for the binding of the historic Council Minutes. With her oversight, she developed an in-house plan with records retention.
Ms. Rodriguez also secured and hosted the successful 56th Annual Conference of the International Institute of Municipal Clerks in San Antonio in May 2002 with 1,800 attendees, including delegates from 15 foreign countries.
As President of the International Institute of Municipal Clerks, Ms. Rodriguez was responsible for the re-structuring of its Committee functions. During her tenure, Norma was primarily responsible for the National Municipal Clerks Association of Portugal becoming an affiliated member of the International Institute of Municipal Clerks.
Ms. Rodriguez has remained active by serving as a member of the Mayor's Ad Hoc Committee for the Main Plaza Redevelopment. She has also served as a member of the City/County Integration Committee (County Appointee).


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Hi all,
I am new to the forums but I am desperately trying to improve my fantasy team! I would be extremely grateful if experienced and knowledge members of this forum would help me achieve my goal!
I am in a 12-man H2H league with default 9 categories (FG%; FT%; 3PTM; PTS; REBS; ASSTS; STLS; BLKS; TO).
My Team:
1.) Stephen Curry
2.) Kyle Lowry
3.) George Hill
4.) Chandler Parsons
5.) Evan Turner
6.) Jared Dudley
7.) Nikola Vucevic
8.) Byron Mullens
9.) Earl Clark
10.) Dirk Nowitzki
11.) Anthony Davis
12.) Ricky Rubio
13.) Amar'e Stoudemire
Thank you all in advance!


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KETTLEMAN CITY -- Maria Saucedo cried as she spoke of the two babies she has lost in Kettleman City -- one to birth defects and the other in a miscarriage.
There's no proof, but she blames the toxic landscape surrounding her town. She and others who have suffered in Kettleman City say they live in a nasty soup of pollution. They make a compelling case.
Just west is the largest hazardous waste landfill this side of the Mississippi River. Electricity buzzes overhead along tall towers supplying power up and down the state. Pesticide is sprayed in nearby orchards. Diesel smoke wafts from Interstate 5 and Highway 41.
"It's a nightmare," Saucedo told state health authorities last year.
RELATED: Read other stories in Mark Grossi's Toxic Land series
The latest: Treated human sewage from more than 5 million people in Los Angeles County is supposed to be composted on farmland east of town. The first deliveries could start as soon as late summer.
"When somebody flushes a toilet in Los Angeles County, it will end up in Kings County," says Jonathan London of the University of California at Davis, which published a study in late 2011 about health risks in the San Joaquin Valley.
Indeed, the Valley may lead the world in farming, but tiny Kettleman City reaps a harvest of California castoffs. The town is the most obvious example of the Valley's habit of hosting businesses that nobody wants for a neighbor, but there are others.
You also will find America's biggest ammonia-choked dairies in Tulare County, nearly 1 million animals.
Fleets of diesel trucks at distribution centers have moved in along Highway 99, up and down the Valley. Kern County has become a prime destination for tons of treated human sewage from Los Angeles County.
Tainted groundwater supplies the homes in many rural towns. And the Valley's notorious air quality triggers more asthma and other lung problems for small town residents than folks in larger cities.
Scientists can't prove what Maria Saucedo says, but they have enough evidence now to suggest people living closest to these industries and pollution die younger because of it.
Researchers say polluting businesses often locate near communities of color where public outcry is muted, if there is any outcry at all.
Nearly one-third of the Valley's 4 million residents live with increased risk because of surrounding environmental threats, says London and several other researchers. Their analysis of the Valley is called "Land of Risk, Land of Opportunity."
The people living in Kettleman City are surrounded by the pollution described in the study. Now some townfolk worry about L.A.'s sewage, which is treated to kill off bacteria and dried out so that only a chunky sludge remains.
Such sludge already is trucked over the Grapevine, mostly into Kern from Long Beach, Beverly Hills and other cities. Kern has fought it for the last decade.
A Kings County farm not far from Kettleman City is in line as the next biggest destination for sludge, especially if Kern successfully fights off Southern California legal challenges to its ban. The ban was passed years ago by voters, but it has been held up in court.
If Kern's ban is upheld, 17 cities in Los Angeles County would still have the option of annually sending up to 500,000 tons of sludge to be composted at a farm not far from Kettleman City.
Residents call it "agua negra" or black water.
The yuck factor
Forget the hazardous waste landfills near Kettleman City and Shafter in Kern County and the manure mountains from 1.5 million dairy cows in the Valley. You might not want to live near those businesses, but treated human sewage might have a bigger yuck factor.
Leaders at the Sanitation Districts of Los Angeles County say they understand the feelings. That's why they're investing in a $120 million sludge-composting project set to begin soon in Kings County, says the department's supervising engineer, Ajay Malik. It will be state of the art and low profile on the northern shoulder of the Tulare Lake Basin.
At the same time, it's a good investment and a sweet deal for the sanitation districts, which bought scrubby farmland here for the composting operation. The sludge will be hauled to hardened, saline Kings County ground that costs a small fraction of open land in Southern California locations.
The department bought 14,500 acres from farmer Ceil Howe, whose sprawling Westlake Farms is about 15 miles from Interstate 5. In other words, it's not a long drive from one of the state's main north-south arteries.
Even more attractive, Howe plans to use the compost to perk up his cropland and help improve yields. The department has a ready buyer.
Malik said the sanitation department is voluntarily investing in the environment.
For instance, the group is spending $9 million on a special fabric to trap ozone-making volatile organic compounds on huge composting piles.
The biosolid mixing will be done in a building, not out in the open.
"All the air in the building will be pulled out through a filter to trap volatile organic compounds and odors," he said.
It will still be cheaper than disposing the sludge by burying or burning it in Southern California, say experts.
The cheapest option would be sending the treated sewage to the Pacific Ocean -- except that ocean discharges were outlawed in 1992.
The ban came after federal agencies discovered ghastly bacteria-laced coastlines, syringes in sand castles and pungent slicks off shore in the 1980s.
By the early 1990s, recycling fever was spreading across the country, and sludge became part of it. Waste treatment agencies began spreading the treated sludge on land. By 1993, the U.S. Environmental Protection Agency began regulating the activity.
But a few years later, the yuck factor caught up. A nationwide investigation found more than 300 people who claimed they were suffering some kind of bad reaction to sludge. It led to higher levels of sewage treatment.
Composting further distills the treated sewage, using natural decomposition to kill off what is left of the pathogens.
As such, composted sludge has been part of commercial soil amendment used in home gardens for many years. Still, many farmers don't use it because they don't want their crops associated with sewage sludge.
Some scientists worry about the composted sludge. They say no amount of treatment will eliminate metals, such as mercury or lead.
There are federal thresholds for the metals and periodic testing is required. In high doses, the metals can cause kidney disease, hypertension, liver damage and problems with reproduction.
Chemicals from sludge can accumulate in plants, says Chad Kinney, associate professor of chemistry at Colorado State University. Could there be enough accumulation to affect a human being?
"The picture is still incomplete," Kinney said. "There has not been a clear, field-based experiment under normal agricultural conditions."
That kind of uncertainty spawned the sludge war in Kern County where many farmers campaigned for a ban to protect the reputation of their multibillion-dollar businesses.
In 2006, Kern voters overwhelmingly approved a sludge ban. Los Angeles, Orange County and others immediately sued.
Six years later, the legal action continues. But so far, the major part of L.A.'s sludge stream still is going into Kern County.
Kings County would be a much-needed backup plan for Southern California, if the lawsuit fails.
Farmer Howe says he sees no danger in using the sludge compost. He plans to incorporate it into his soil to grow cotton, wheat and alfalfa. (Correction: The original version of the story mistakenly said Westlake Farms would use compost with biosolids on almonds. Westlake Farms also said it would not use the compost on pomegranates.)
Says Howe, "I've got 34,000 acres where I can use the compost. We will be testing the soil and monitoring it carefully."
Layers of risk
Asked how she felt about the new sludge project several miles from Kettleman City, resident Maricela Mares-Alatorre, 38, answers quickly: "How would you feel? How would you like to have all these toxins around your home and your children? We don't like it any more than you would."
Mares-Alatorre heads El Pueblo para el Aire y Agua Limpio, a community activist group. The group sees any possible new source of pollution as a threat. To them, it's another layer of risk on top of the hazardous waste buried fewer than four miles from town.
In the hazardous waste landfill, there is asbestos, pesticides and petroleum products.
In 2011, several thousand tons of materials with a banned chemical called PCB, linked to cancer and birth defects, rumbled into the landfill in trucks. PCBs are polychlorinated biphenyls, which are used in electrical transformers and oil additives.
Waste Management Inc., the landfill owner, spends about $700,000 each year testing, inspecting and monitoring.
In 2010, the company was fined more than $300,000 for improper handling of PCBs.
Last year, the company was fined $400,000 and ordered to invest another $600,000 for lab equipment replacement and other measures.
All of which validates their fears, say Kettleman City activists. But it still misses the bigger worry, they say.
Nobody is investigating those increasing layers of environmental threat -- the hazardous waste, diesel exhaust, pesticides and tainted drinking water.
The government enforces tough environmental and monitoring regulations on the air and water, but nobody looks at the entire picture.
Five years ago, environmental activists from Greenaction, based in San Francisco, decided to take a closer look at residents in Kettleman City. The group went door-to-door with a health survey, expecting to find asthma and cancer victims.
Instead, they learned five babies were born with cleft lip or cleft palate over a 15-month period that ended in November 2008. Three of the babies died.
Greenaction stirred an outcry and an investigation by the state Department of Public Health and the federal EPA.
A government investigation turned up no connections to pollution in the water, air or soil. Also, authorities determined the number of birth defects was not high enough to be considered unusual.
But when state leaders went to Kettleman City last June to give residents an update on monitoring data, they got an angry response. Some residents said the state should have come into the town to talk directly with people, instead of simply analyzing data.
In Spanish, Maria Saucedo said: "You don't understand what it's like to live here. You need to speak with us."
Researcher London at UC Davis agrees. He says the whole life experience of residents should be explored.
"Risk is never just one thing," he said. "The layering of risks is cumulative. You need a holistic view. You need to know about where people work, play and pray."
The reporter can be reached at (559) 441-6316, firstname.lastname@example.com or @markgrossi on Twitter.


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Current Series
3 game series vs Dodgers @ Dodger Stadium
Colorado Rockies
Monday, Apr 29, 2013, 8:10 PM MDT
Clear. Winds blowing out to right field at 5-10 m.p.h. Game time temperature around 60.
|Tue 04/30
|Wed 05/01
Tyler Chatwood will make his second start of the year for the Rockies filling in for the injured Jhoulys Chacin. If recent history is any indication, he will have to bring his best stuff to win this game as his counterpart is 37 year old Rockies killer Ted Lilly. Over the last four seasons, the Rox numbers look like this against Lilly.
2009: 23 plate appearances / .186 OPS
2010: 81 plate appearances / .677 OPS
2011: 92 plate appearances / .596 OPS
2012: 51 plate appearances / .620 OPS
Troy Tulowitzki is not in tonight's lineup as he's still recovering from the strained left shoulder he suffered during yesterday's loss to the D'Backs. It doesn't sound like he'll be out long though...
Tulo not in lineup. Getting treatment on shoulder. Just gave thumbs up when I asked how it feels
Tulo not in lineup. Getting treatment on shoulder. Just gave thumbs up when I asked how it feels— Troy Renck (@TroyRenck) April 29, 2013
1. Carl Crawford (L) LF
2. A.J. Ellis (R) C
3. Adrian Gonzalez (L) 1B
4. Matt Kemp (R) CF
5. Andre Ethier (L) RF
6. Skip Schumaker (L) 2B
7. Luis Cruz (R) 3B
8. Justin Sellers (R) SS
9. Ted Lilly (L) P
1. Dexter Fowler (S) CF
2. Jordan Pacheco (R) 1B
3. Carlos Gonzalez (L) LF
4. Wilin Rosario (R) C
5. Michael Cuddyer (R) RF
6. Nolan Arenado (R) 3B
7. Josh Rutledge (R) 2B
8. Jonathan Herrera (S) SS
9. Tyler Chatwood (R) P


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A Hamden mother is on a crusade to get laws changed after her son died because his babysitter refused to give him anything to drink.
Amari Jackson was 23 months old when he died of dehydration. The babysitter gave him "hot sauce" and "withheld liquids." She was convicted and spent five years in prison.
The mother, Sara Hicks, said confidentiality laws stopped her from knowing the babysitter had a history with the state and her own children had been taken from her.
Hicks has started an online petition and is hoping to get laws changed soon. She said she feels parents have the right to know more about who is taking care of their children.
Five years ago, Hicks left her son for eight days with Sharon Patterson, the mother of a good friend. Eyewitness News spoke with Hicks as she remembers that day like it was yesterday.
"The day my son passed away. I got to the house, she was getting her son dressed. Her brother was on the computer as if nothing had happened," Hicks said. "Police told me my son went to the hospital and no one went with him."
Patterson was arrested and charged with negligent homicide. During the trial, Hicks learned things about Patterson she never knew.
Patterson had a long history with the Department of Children and Families and her own children had been removed because of her drug addiction.
Hicks said if she had known, she would never have left her little boy. She has left the state and has started an online petition. Hicks said wants what she's calling "Amari's Law."
The law will allow for a registry for child abusers to be available to everyone. Currently only those who hire childcare workers such as agencies and daycare centers have access to cases of abuse or neglect.
"There is a consensus within our department and office, there should be a mechanism in place to have that happen," said Faith Vos Winkle, who is with the Office of the Child Advocate. "What we don't agree on is making it totally public where anyone can make a query."
There are concerns about confidentiality when opening the registry up to everyone. A proposal is being made to have those being hired to sign a notarized letter, which would allow a background check.
DCF received 46,000 reports of abuse or neglect, however, less than a quarter were substantiated, which is roughly 12,000.
Because not every report is found to be credible, some people's reputations could be unfairly portrayed.
"If we have access to this information, we can see how many cases fall through the cracks," Hicks said. "How many cases could have been prevented."
The petition has received more than 6,000 signatures. Anyone can sign the petition, located at the following link.
Copyright 2013 WFSB (Meredith Corporation). All rights reserved.
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Augusta, GA 30907
(706) 650-5400
FCC Public File
(706) 650-5400
EEO Report
Closed Captioning


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The latest version of the 12.5mm (1/2") Hozelock Aqua Stop connector. The Aqua Stop connector incorporates an internal valve that stops the water flow when an accessory (eg a spray gun ) is disconnected. This saves you having to go back to the tap to turn the water off when you are switching between accessories. It also helps you save water in the garden because it stops the water flow so less water is wasted.
*Free delivery over £50 refers to home delivery orders placed on diy.com only. Charges refer to the value of goods being delivered and excludes delivery from stores or services. Excludes bulk delivery.
B&Q accepts the above cards and also offers a range of in-store financial services. Learn more
Buy online, return in store. Terms and conditions apply
Have a question or a problem, chat to our support team now.contact B&Q
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Dave Loggins Radio
Loggins wrote for MCA Music in New York before recording on the Vanguard label in 1972. His fifteen minutes of fame came in 1974 with "Please Come to Boston." He is the second cousin of Kenny Loggins. ~ Bil CarpenterPortions of Content Provided by Rovi Corporation.
© 2014 Rovi Corporation.


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Moon Bunnies
By Kim de Young
Introducing Moon Bunnies! These little creatures can fit in the palm of your hand and come out of rest only at the full moon. Featuring original painting by Southern Oregon artist, Kim de Young.
About the Author
Publish Date February 16, 2010
Dimensions Small Square 28 pgs
Standard Paper
Category Children
Tags Rabbit, rabbits, bunny, bunnies, moon, playful, rhyme, children, children's
bear43 says
Nice work..you really have... great work
posted at 10:13am Feb 27 PST
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Renishaw builds world's first metal 3D printed bicycle (From Gazette Series)
Get involved: send your pictures, video, news and views by texting GS NEWS to 80360, or email us
Renishaw builds world's first metal 3D printed bicycle
Updated 11:26am Tuesday 18th February 2014 in News By Lucy Fulford
THE WORLD'S first 3D printed bike frame has been made by a Gloucestershire firm.
Wotton-under-Edge engineering firm Renishaw has unveiled the groundbreaking metal mountain bike frame which could revolutionise the cycling industry.
The company worked alongside a leading bicycle design and manufacturing company to build the one-off titanium MX-6 Evo mountain bike.
Empire Cycles designed the mountain bike to take advantage of Renishaw's additive manufacturing technology.
The hollow titanium frame is both strong and light, some 33 per cent lighter than the original bicycle.
It was designed using topological optimisation, which means using software to distribute material in the smartest way possible.
Renishaw is the UK's only manufacturer of a metal-based additive manufacturing machine that prints metal parts.
Empire Cycles' managing director Chris Williams saw the firm's capabilities at a trade show and asked if the machine could make him a titanium frame.
It will be launched at next week's London Bike Show.
Last November Prince Edward was presented with a 3D printed titanium model of the Renishaw 1802 New Mills building during a Royal visit to the site.
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Legend Of Hercules 3D
Running Time:
98 minutes
The origin story of the the mythical Greek hero. Betrayed by his stepfather, the King, and exiled and sold into slavery because of a forbidden love, Hercules must use his formidable powers to fight his way back to his rightful kingdom. Stars: Kellan Lutz, Gaia Weiss, Scott Adkins
Date of Show:
Tuesday, September 02, 2014
Showtimes for Tuesday, September 02, 2014
No showings of this movie for this date.
2012 Wehrenberg Theatres


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A new report from the Pew Internet Project found that 33 percent of Americans now own a tablet, a number that has nearly doubled in just the past year. In May 2010, only three percent of adults 18 and older owned a tablet. Two years later, that number jumped to 18 percent, and in just the… Read More
Alaska Air apologizes after network outage impacts check-ins, causing long delays
The severing of a fiber optic cable in Wisconsin is causing havoc for those traveling on Alaska Airlines today, with the Seattle-based airline saying in a message on Facebook that it has been forced to revert to manual check-ins. That's causing delays and long lines at Sea-Tac, the home base for Alaska Air. Alaska's network… Read More


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Country fried steak can also be made by coating the tenderized steaks with seasoned flour or crumbs. Smothered steak, another version, is fried then simmered in gravy, which makes a tougher cut of meat even more tender.
According to The Dictionary of American Food and Drink by John Mariani, the term "chicken-fried steak" first appeared in print in the year 1952. It has long been a favorite dish in the South, Midwest, and Southwest United States.
RecipesCountry-Fried Steak With Sweet Onion Gravy
Country-Fried Round Steak
Country Style Steak
Annie's Texas Chicken Fried Steak
Country Fried Steak With Gravy
Ranch Round Steak
Chicken-Fried Steak
Country Fried Steak
Beef Steak and Gravy
Cyndi's Country Fried Steak
Ranch Chicken-Fried Steak & Gravy


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snowgirl427:This for me too! The risks of not vaccinating far out weigh the risks of doing so. Not only to DS but the general public as well.sarajim06:Shantxtell:I will vaccinate on schedule as my pedi recommends.
nonniedee:snowgirl427:This for me too! The risks of not vaccinating far out weigh the risks of doing so. Not only to DS but the general public as well.sarajim06:Shantxtell:I will vaccinate on schedule as my pedi recommends.
Yes I've heard a lot of horror stories about not vaccinating. I'll be doing as the Dr recommends as well
My daughters were vax'ed on schedule, and my DS will be, as well. It's too important not to do. I haven't seen any credible study that would make even second guess vax'ing on schedule.
russo546:I will fully vaccinate but I'm spreading them out. You should read Dr. Sears Vaccine Book. It's a great book that goes through each vaccine, the disease, each manufacture of the vaccine and their ingredients and lets you decide what you want to do. I believe everyone should know exactly what your putting in their bodies and why. Plus it can never hurt to be fully educated.
I didn't want to justify your ignorant answer with a reply but I can't help myself.
Good for you. Next, you should learn how to quote.
Who said the only research I did was read one book?
No one said that. You just told everyone else to read one book to be fully educated.
russo546: Did I ever say I was not a MD? Nope. I just assumed that based on your reply.
I suggested that they read the vaccine book because its a great way to educate yourself on vaccines without the book leaning one way or another. And most people don't know where to start when it comes to understanding vaccines without taking many hours to do the research. I could go on and on.
So are they educating themselves to not vaccinate? Or to vaccinate? I'm still confused regarding what, exactly, you are telling them to educate themselves on.
Bottom line. Research things. Ask questions. You can never know too much and don't do things just because a dr says so. If I could tell you all the things that go on and are said by doctors you would die. Educate yourself.
Oh, I'd love to hear more about this. I'm sure it's enlightening.


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Competition has been a vital force in the evolution of life on Earth, but it has not acted alone. Cooperation, too, has played an essential part. So argues mathematical biologist Martin Nowak of Harvard University in the cover story of the July 2012 issue of Scientific American. The slide show below pictures some of the many creatures known to assist those in need.
Foraging honey bees show fellow foragers they way to good food sources.
Male olive baboons will partner up to drive away a female's existing consort, giving one of the pair the chance to mate with her.
Some meerkats act as sentinels, warning group members with an alarm call when they spy a predator.
Among Florida scrub jays, helpers assist with the rearing of chicks that are not their own.
Male chimpanzees sometimes team up to hunt monkeys for food.
Secrets of the Universe: Past, Present, FutureX


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Gov. Bredesen then and now
From a 2005 news article: In a calculated snub of Clinton's accelerating bandwagon, Governor Philip Bredesen of Tennessee warned that voters were "kind of dissatisfied" with the Democrats' current presidential contenders and that Clinton would face an "uphill road" to win the White House.
Bredesen also expressed dismay that speculation about the 2008 race was already focused on the wife of former president Bill Clinton and on Jeb, the brother of President George W Bush and governor of Florida. "Surely in the United States we can go further than having to have a single family dominate one side and a single family dominate the other," he said.
Seen today over at ACK's place: Bredesen is widely believed to be tilting toward Senator Clinton, and he has acknowledged in the past that most of his advisors lean that way.
In politics, three years ago is ancient history. Bredesen is a pragmatist. He'll go with Clinton.


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What To Do When A Hard Drive Fails
When a hard drive crashes, you can lose all your data. Corrupt hard drives happen out of the blue and for seemingly no good reason. If your hard drive fails, what can you do?
One option is to call a hard drive recovery company. If your data is worth a lot of money to you, you can pay a forensic computer company to get the data off your hard drive. Before you write a check though, try a little Do-It-Yourself first.
What is going on inside the hard drive is a bunch of little platters spinning at high speed. When data is accessed or written to the disk, a little head (sort of like on a record player) moves to the right spot and does it's magic. The space between the head and the platter is very very tiny. Freezing the hard drive will shrink the head and the platter ever so slightly, often allowing you to read data.
Here is how I got the data off of a failed hard drive.
- Remove the hard drive from the computer.
- Place the hard drive inside of a zip top freezer bag. (don't buy a cheap bag.)
- Place the wrapped hard drive inside of ANOTHER zip top freezer bag. (yes, you need to do this) (see figure 1 below)
- Place the double wrapped hard drive in the coldest part of your freezer.
- Leave the hard drive in the freezer for 12 hours at least. You want it good and cold! (see figure 2 below)
- Once very chilled, install the hard drive in your computer and start pulling off data. Begin with the most valuable data.
- At some point, the hard drive will fail again. When it does, mark the last successfully copied data, pull out the hard drive, double wrap it again and stick it in the Chill Chest for another 12 hours.
- You may need to do this a number of times to get all the data you want, or until the hard drive stops working completely.
Double Wrapped Hard Drive
Hard Drive in the Freezer
(Note: Opinions expressed in this article and its replies are the opinions of their respective authors and not those of DZone, Inc.)
Brian Reich replied on Tue, 2010/04/06 - 6:51am
Jean Said replied on Tue, 2010/04/06 - 6:54am
I own a LaCie mirroring raid system and a drive in my setup had corrupted sectors. The corrupted data was replicated to the other disc. Enjoy.
Manuel Jordan replied on Tue, 2010/04/06 - 8:23am
Hello Dan
Pretty cool information, thanks for share it!
I have heard years ago about this, but me and some friends thought that was a type of joke. Now I can see is true
I have two computers, the unique part that I normally must change in 1 to 2 years for each computer is the hard disk, is really horrible start listening the sound that indicate that your hard disk going to die soon, the storm of ideas coming
- Think if your hard disk is yet in the limit time of warranty
- Stop soon to work and worst yet when you have a project in hands!!!!
- Start thinking how save more of 400GB very faster when you have no other hard disk and need to buy 50 empty DVD and take a good time to organize and burn it
- Start thinking, would exists a new technology that replace the platter approach of the hard disk?
Eggy Wat replied on Tue, 2010/04/06 - 12:05pm
Good advice for a last resort solution. If you use your computer for any serious business related work, the best approach is to minimise such disasters by setting set up a server running opensolaris and a zfs raidz2/raidz3 disk array with hot spares. (zfs has live data scrubbing which helps remove risk of data rot from bad sectors etc.)http://www.solarisinternals.com/wiki/index.php/ZFS_Best_Practices_Guide
Fab Mars replied on Wed, 2010/04/07 - 7:13am
I tried this trick twice and it worked once.
With nowadays HDD capacity price, the best is to set mirroring/backup up.
At work we have Raid5 on a SAN and tape robots.
At home I wanted to keep it simple, but I took into account the risk of burglary. So I have 2 backups. One is a single relatively small disk for day-to-day stuff and runs with a scheduled job. The other is a full synchronized copy of the whole data. The backup drives are hidden in a safe place. I dig them once a week, hotplpug, mount, run some rsync script, unmount, put them back in their safe place, and voilà.
Komatsu Matsu replied on Mon, 2012/04/16 - 8:05am in response to: Manuel Jordan
I like this informative article related to Ice cream display, I will visit your website again in future for reference purpose again.
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Jaffa Wify replied on Thu, 2012/05/10 - 6:46am
Jaffa Wify replied on Sat, 2012/05/19 - 3:56am
Carla Brian replied on Wed, 2012/06/27 - 10:41am
Max Pain replied on Wed, 2013/05/08 - 10:56am
An actuator arm moves the heads on an arc across the platters as they
spin, allowing each head to access almost the entire surface of the
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An actuator arm moves the heads on an arc across the platters as they spin, Life Experience Degrees allowing each head to access almost the entire surface of the platter as it spins.
Jason Sparks replied on Tue, 2014/02/11 - 12:51pm
Maggie Brown replied on Thu, 2014/02/27 - 1:22pm
Is there a time limit after the hard drive failure for this procedure? My hard drive has failed about two months ago, and even though I've already purchased another one on http://www.perfdata.com/ , I would still like to recover some of the data that I have lost.
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text:
The Charleston County Sheriff's Office will hold a traffic safety checkpoint in Mt. Pleasant on Thursday night.
The checkpoint, which will be set up on Highway 41 at Colonnade Drive, begins at 9 p.m.
Motorists are advised to expect
slowed or stopped traffic during the checkpoint and are therefore urged to use
caution when traveling in the area.
Copyright 2013 WCSC. All rights reserved.
2126 Charlie Hall Boulevard
Charleston, SC 29414
(843) 402-5555
FCC Public File
(843) 402-5555
EEO Report
Closed Captioning


text:
An intermediate report on the U.S. Environmental Protection Agency's a study on hydraulic fracturing and drinking water turns out to be less than anticipated.
When the agency completed the study plan in November 2011 for its far-ranging, Congressionally requested "Study of the Potential Impacts of Hydraulic Fracturing on Drinking Water Resources," it said that it would release results in two phases.
An initial report covering existing data, retrospective studies, initial laboratory work and some other results is scheduled to be out in 2012—or now. The final report, to include prospective studies and longer-term laboratory work, would be released in 2014.
But the document the agency released Dec. 21 is characterized as a "status report" and includes no results.
The broad study consists of 18 research projects into questions about five states of the hydraulic fracturing process:
The EPA summarized the status in its 278-page document by approach.
It estimates the final report will be released in late 2014.


text:
Brian Gregg
United States
Birthdate: 06/27/1984
Place of Birth: Winthrop, WA,USA
Place of Residence: Hayward, WI,USA
Ski Club: Team Gregg
Website: Brian Gregg
Brian Gregg's prolific career highlights include a 2012 American Birkebeiner podium finish, as well as 2010 and 2011 Super Tour Distance Champion titles. Most recently, Brian set a personal best at the 2013 US Nationals, racing to second place in the Men's 30k Freestyle. Brian and his wife Caitlin joined team Madshus in 2013 and have their sights set on the 2014 Sochi Olympics.


text:
Jessica's at Swift House
- Address:
25 Stewart Lane
Middlebury, VT 05753Neighborhood:
- Cuisine:
Contemporary AmericanPrice: $31 to $50
Jessica's at Swift House
- Dining Style: Casual Elegant
- Website: http://www.jessicasvermont.com/
- Phone: 8023889925x
- Hours of Operation:
Breakfast: Daily: 7:30am - 9:30am; Dinner: Thursday - Sunday: 5:30pm - 9:00pm. Starting in May open Wednesday-Sunday
- Payment Options: AMEX,Diners Club,Discover,MasterCard,Visa
- Cuisine: Mediterranean, Contemporary American
- Executive Chef: Robert Fenn
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Farm to Table, Fireplace, Full Bar, Gluten-free Menu, Non-Smoking Area, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, Smoking Area, Wheelchair Access, Wine, Wine Bar
A word from Jessica's at Swift House
A meal at Jessica's Restaurant is always memorable. The recently updated dining room is a reflection of the casual comfort and style of this New England country inn. Jessica's Restaurant is located in the Swift House Inn in Middlebury, Vermont. Jessica's is just two blocks from downtown Middlebury, set in an 1814 stately home, surrounded by beautiful lawns and gardens. Jessica's casual atmosphere is the perfect place for a dinner for two, or a celebratory dinner for four to forty! Come early and enjoy our bar; Tom, with his more than 30 years of bartending experience, can fix you a cocktail or help you choose the right bottle of wine. We have won the Wine Spectator Award of Excellence for our wine list for six straight years! We also have local beers on tap including Switchback, from Burlington,Vermont; and two brews from Middlebury's Otter Creek Brewery or Drop-In Brewery.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerBest Overall
- Diners' Choice WinnerBest Ambiance
- Diners' Choice WinnerBest Food
Jessica's at Swift House - Best Restaurants in Middlebury ›
Jessica's at Swift House reviews from OpenTable diners
29 reviews since May 5, 2014
- Food4.7Service4.6
- Ambiance4.5Noise LevelQuiet
special occasion (23)notable wine list (19)fit for foodies (17)romantic (16)great for outdoor dining (12)scenic view (9)neighborhood gem (9)good for groups (6)kid-friendly (3)great for brunch (3)great for lunch (2)hot spot (1)late-night find (1)vibrant bar scene (1)Show More
- A Wonderful Dining ExperienceOpenTable Diner Since 2012Dined on 8/28/2014Fabulous food; value-priced wines; an excellently stocked bar; wonderful, relaxing, romantic ambiance; a beautiful view; perfect service and a reasonable tab, all this in green Vermont, far, far away from the Big Apple. What more can you ask for?Special Features:I would recommend this to a friend.
- ssl2Dined on 8/22/2014We were very pleased with all aspects of the evening. I believe that this is probably the premier restaurant in the Middlebury area, and would recommend it highly.Special Features:
- Excellent food and servicewearvinoDined on 8/16/2014Jessica's at the Swift House serves excellent food with service to match. When our table was delayed well past the time of our reservation, we were graciously accommodated in every possible way. Dinner was served in appropriate portions in an unpretentious way.Special Features:
- Birthday delight!OpenTable Diner Since 2014Dined on 8/16/2014We totally enjoyed my husband's birthday celebration at Jessica's! The entire meal was superb, from the appetizers, fresh baked bread, crispy salads and fabulous main courses! The chef had a homemade with scrumptious chocolate frosting as requested brought to the table. We all had a wonderful time! Thank you Jessica's! Your chef is a keeper!Special Features:
- fantastic restaurant in MiddleburyLouisvilletravelerDined on 8/7/2014Attentive service and fantastic food in this b+b-just a short walk from the Middlebury Inn-very impressed with the selection of entrees and wine list. would highly recommend to anyone visitingSpecial Features:I would recommend this to a friend.
- DinnerDinner4UDined on 8/1/2014Wonderful food,great ambiance, inviting wine list and a terrific waitstaff.Special Features:I would recommend this to a friend.
- ChuckDDined on 7/30/2014the deck is the place to be when the weather is nice interior decor needs workSpecial Features:I would recommend this to a friend.
- MichaelDined on 7/17/2014We had a lovely meal at Jessicas. Service was excellent and attentive and ubhurried in a lovely physical space that is part of a larger inn. We both had duck and agreed it was one of the best duck dishes we had ever eaten. The desserts, a crete brûlée and flourlees chocolate cake were outstanding.Special Features:I would recommend this to a friend.
- FantasticDiningdivaVIPDined on 7/17/2014My son recommended because of the ingratiating service and wine list. We were certainly delighted that it was all that he related and much more. Surroundings are beautiful and ambience is cosy and romantic. We had the duck, steak, and liver pâté. All were exquisite. We will definitely be returning.Special Features:I would recommend this to a friend.
- Very niceOpenTable Diner Since 2011VIPDined on 7/13/2014We were in the area for a wedding and went as a group for dinner. We had the library. The service was good as was the food. The lobster special I had was cooked to perfection!Special Features:I would recommend this to a friend.
- WOW!!!!!!!Greg01Dined on 6/29/2014This was my first time in Middlebury with my girlfriend and wanted to do something special! Jessica"s was outstanding!!!!!!!! We both enjoy good food and we got excellent meals. Started of with the cheese and fruit plate then my girlfriend had a grass fed beef tenderloin with a local gorgonzola cream sauce and I had a line caught oven roasted halibut with locally harvested mushrooms and butter lemon sauce. The tenderloin melted in your mouth and the halibut was perfect!!!!! Could of not picked a better place for a romantic dinner!!!!Special Features:I would recommend this to a friend.
- Delicious.happy2eatDined on 6/27/2014I had the best evening dining at Jessica's. It was a dinner for one on a quiet week day. I sat at the cozy bar and enjoyed Chef Robs amazing lobster bisque followed by the special of the night, a beautifully cut piece of fresh halibut. The food was to die for! The drinks were perfectly pared and I can't wait to go back!Special Features:I would recommend this to a friend.
- ExcellentsteaknomDined on 6/14/2014Food was second only to the service. Great to find locally sourced meals.Special Features:I would recommend this to a friend.
- SusanDined on 6/11/2014Pace of service - not too fast, slow enough to feel luxurious. Deliciously prepared & presented.Special Features:I would recommend this to a friend.
- Excellent after-opera diningBobMDined on 6/1/2014We travel to Middlebury infrequently, so looked for an outstanding restaurant for a post-opera dinner. We were not disappointed at Jessica's. The menu was interesting, with many great choices. The wine list had plenty of good options as well. We went with the two specials of the evening (a line-caught haddock special and a grass-fed beef filet) and were more than pleased. The food was excellent as was the service. We would return in a heartbeat.Special Features:I would recommend this to a friend.
- A great great surpriseFanofgreatFandSDined on 5/24/2014wonderful wine list, charming and responsive personnel, great food, great choices, and all five of us loved it.Special Features:I would recommend this to a friend.
- The following 95 reviews are from the Jessica's at Swift House reviews archive.
- cozy and quietGICHVIPDined on 4/4/2014good selection of food choices, great wait staff services.I would recommend this to a friend.
- Out of the OrdinaryAllieDined on 3/29/2014This is comfortable dinning experience. A quiet evening out with your significant other or a group of friends and great food is what you will experience. The ambiance is quite nice. We all enjoyed our evening and found the staff friendly and accommodating. The food was delicious and skillfully prepared and plated. We will go back again soon.Special Features:
- Food was excellent; well preparedLeenDined on 3/29/2014Food was excellent; well prepared and presented and service was good. Liked that they used locally produced food and products.Special Features:
- Truly a Wonderful ExperienceLittleJohnDined on 2/15/2014We had dinner at Jessica's just after Valentine's Day. The décor is very quaint, focused on the New England country house with the key elements which give it a warm, lived in, but extremely well kept appearance. We ate in the study room, complete with the built-in bookcases and beautiful crown molding. The dinner was excellent. The appetizer cheese plate was very well done, with a nice selection of local cheese and meats. The salad was quite good. The filet mignon was cooked to expectation and very tasty. The venison shank was amazing. It fell off the bone and the gravy complemented the flavor of the meat. Very well done and a place one needs t oexperience.Special Features:I would recommend this to a friend.
- Topped off with a RoseOpenTable Diner Since 2014Dined on 2/14/2014My husband and I have been meaning to try Jessica's, so we made Valentine's Day dinner reservations. As we approached the restaurant I was struck by the setting - candles glowing in every window, a bright and inviting covered entryway, snow falling lightly -a quintessential Vermont setting. We had a wonderful dinner, topped off with a single rose at the end of our meal. What a nice touch!Special Features:I would recommend this to a friend.
- Jessica's at the Swift HouseOpenTable Diner Since 2014Dined on 2/7/2014Excellent restaurant. Good food, wonderful service. The wine list is exceptional. I love this place.Special Features:I would recommend this to a friend.
- A very special placeJimtlsDined on 1/10/2014Outstanding cuisine, knowledgeable and capable staff, a gem...Special Features:I would recommend this to a friend.
- We had a wonderful dinnerOpenTable Diner Since 2012VIPDined on 12/18/2013We had a wonderful dinner on a cold, snowy night in Middlebury. The fire was glowing in the fireplace and the food was outstanding. I would recommend this restaurant to anyone looking for a special dinner when they are visiting Middlebury.Special Features:I would recommend this to a friend.
- The Best in Middleburyjb61290Dined on 12/1/2013I have enjoyed several fine meals at Jessica's and dinner on Sunday was no exception. Rob Fenn's menu is imaginative and well-prepared, using a wide range of local ingredients. My dinner of divers scallops with lobster and a light cream sauce scented with thyme was delicious.Special Features:I would recommend this to a friend.
- My family and I celebratedOpenTable Diner Since 2013Dined on 11/27/2013My family and I celebrated the start of the Thanksgiving season at Jessica's, our favorite place to eat in town. My mother, not always easy to please, was thrilled with the Misty Knoll chicken with tomato ragout. We also had the special, diver scallops with lobster. Scallops on special, whichever way, are always a must. With the delicious aromas surrounding us, it was hard to choose. Jody was the perfect blend of attentiveness and helpfulness. And as always, Tom chose the right wines to accompany our feast.Special Features:I would recommend this to a friend.
- Top notch serviceFoodie83Dined on 11/24/2013My husband and I celebrated our anniversary at Jessica's. The staff was very hospitable and welcoming from the moment we entered. Everyone congratulated us on our anniversary and they even brought us a special dessert and champagne! When I mentioned seeing an appetizer on their online menu that was no longer on their current menu, the chef prepared it specially for us. That made our anniversary very special.Special Features:I would recommend this to a friend.
- Absolutely delightfulOpenTable Diner Since 2013Dined on 11/20/2013The scallops and lobster were succulent! But the caramel homemade ice cream was to die for!!Special Features:I would recommend this to a friend.
- Tasty and romantic!SuzieDined on 11/10/2013We were amazed at the quality of the food here! Every thing from the appetizers; butternut squash risotto cakes with an apple cider reduction, Hen of the Woods bisque (shared), and cesaer salad, to the entrees; homemade mushroom stuffed ravioli and venison shank (one of the most delicious sauces I've ever tasted). The ambience was comfy and romantic, with our table facing the fireplace. Service was good, portions were more than sufficient, and the specially ordered Cosmo was spot on. A special place for sure, you will not be disappointed in the quality of the food served here. Great job Chef Rob! And thank you Dan and Michelle for hosting us for a complimentary Veterans stay, you go above and beyond.Special Features:I would recommend this to a friend.
- Nice dining experienceOpenRoadDined on 11/9/2013Wonderful setting. Great service. The lamb and sea scallop specials were excellent.Special Features:I would recommend this to a friend.
- Fantastic new American cuisine.VTVisitorDined on 11/8/2013Jessica's is one of my wife and I's favorite restaurants to travel to in the country. They have a phenomenal wait staff who can answer any question and the food preparation and presentation are amazing. Whether having a classic dish or a newer creation, the food is fantastic.Special Features:
- Amazing food in lovely environmentStacyDined on 10/10/2013Outstanding food, one of the best meals we've ever had! The back of the menu said where and what farms the meats, cheeses, vegetables, etc. came from. Selections were great, from the soups to salads, appetizers to main courses...all the way through to the desserts. Atmosphere perfect! Unfriendly server, she appeared as if she'd rather be doing anything else but serving us a meal. Some time went and my husband asked her to repeat the two dinner specials. Her reaction was such that I thought she'd ask us to leave, as if how dare we ask her that! She was the only negative I could say about the restaurant.Special Features:I would recommend this to a friend.
- Over RatedMoonstruckOneVIPDined on 10/2/2013Based on reviews, we expected a much better dining experience. First, we chose a wine, but it was out of stock. The bread was very good. The tomato caprese had good cheese, but the tomato was sliced so thinly, they might as well not have bothered. The steak was ok; the steak frites were soggy. The "half" duckling was the real disaster. First, it was not crispy. Second, they served two legs & two thighs...no breast. Then, they had the audacity to insist it was a breast. Big thigh bones don't look like ribs. My husband clearly had two legs & two thighs...no breast or wing. The coffee was good. I would assume any Middlebury restaurant would have better food than this one.
- Great food!MarieDined on 9/25/2013I had the salmon which was cooked exactly to my taste, and my mother had the scallops which were very good. The crème brûlée was excellent, the flourless chocolate cake was ok but a bit too sweet and not enough 'chocolaty' for my taste.Special Features:I would recommend this to a friend.
- Great service. Wonderful meal,TRGRDined on 9/21/2013Great service. Wonderful meal, one of the besr we have ever had.Special Features:I would recommend this to a friend.
- Good for vegetariansTk20000014Dined on 9/21/2013Very veg friendly menu and absolutely delicious food.Special Features:
- One of the best steaks ever eaten.MikeinVTDined on 9/20/2013We stayed at the Swift House Inn for the weekend and we ate here (the Inn's restaurant) on Friday night. It was a calm and relaxing atmosphere. The server was very sweet and accommodating. All the food was wonderful, as was the presentation. I tried the steak special that night. It was prepared with a chipotle rub. It was cooked (I got it rare) and spiced to perfection and was honestly one of the best steaks I have ever eaten. The only negative aspect was that the portion size for the venison sausage appetizer was rather lacking; one "slightly larger than a breakfast link" sausage for about $11. Although very tasty, it would have been nice to not have to split up one piece.Special Features:I would recommend this to a friend.
- A quiet meal and conversationtoddcDined on 9/20/2013This is a very nice small restaurant on the first floor of an inn, so feels very much like dining in someone's home. The atmosphere was very peaceful, with only quiet conversations at each tables and (I think) some very quiet music in the background -- not really any buzz or bustle. The food was very good, especially the steak frites with peppercorn sauce, and portions were moderate-sized; service was pleasant but not overly warm. All in all, a very nice place for a quiet meal and conversation, definitely catering more to the parents/grandparents of college kids than to anyone younger.Special Features:I would recommend this to a friend.
- Great wine & Great ServiceThejenVIPDined on 9/17/2013Exceptional wine list & service by the sommelier. He picked some wines to compliment our dining choices & plates & glasses were split to create a lovely tasting menu. I would highly recommend this excellent restaurant.Special Features:I would recommend this to a friend.
- Great Placerony3355Dined on 9/17/2013My wife and I dined here during our stay at the Swift House Inn. The food and wine were some of ever best we have ever had. I had the steak with a peppercorn sauce and fries which was prepared perfectly medium rare and the fries were nothing short of amazing. My wife enjoyed the Chicken Marsala which she raved over as well. Over all a great dining experience!!Special Features:I would recommend this to a friend.


text:
Oh yeah! Carly's first set was super hot and steamy, and now she has a second coming out in just a few days. I'm getting hard already just thinking about it! I'll just have to enjoy myself with her first set right now while I wait for the new one to come out!
Do it all with Amateur Carly Madison, from Denver, Colorado. She's petite – 5'2" and little over a hundred pounds – with blonde hair and bright blue eyes. "I grew up in California," she says. "I've always been a busy person. When I was a kid, I did dance and gymnastics, and freshman year my dance team competed in the world finals. I took advanced placement classes, graduated early and started tutoring in math and science." As if that wasn't enough, she did community service and worked at an animal shelter. "I loved California, but I wanted to see what else my life had in store for me," she says, "so after I graduated, I moved to Denver." She took a job at Hooters, moved up to the bar, and a year later, she was a cocktail waitress at the highest-rated club in Denver. Carly has modeling experience – her parents enrolled her in a modeling class when she was four, and she was a nude model for a life drawing class at the College of the Arts. "I've always wanted to be a Playmate, and I never thought I would get this close," says Carly. We met her at a casting call held at her club, where she caught the eye of Playboy casting directors. "I was doing bottle service, and they asked me if I wanted to test," she says. "I was the last one on set, and I think that I made an impression." Speaking of a good impression, Carly likes a guy who's confident and approachable. "I'm fluent in body language," she says. "I think that you can tell a lot about a guy by the way he carries himself."
videoSpecial EditionMash-Up Monday Confessions Vol. 1
videoAmateursCarly Madison - Perfect Mix
gallerySpecial EditionMash-Up Monday Confessions Vol. 1
galleryAmateursPerfect Mix - Carly Madison
galleryAmateursFrisky Fun - Carly Madison
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text:
First I just want to say thanks to everyone I've leached info from over the past 17 months. I've gone from a fat 300lbs to a lean 190. I've reached a stage where being 6'5 has its drawbacks though, reached my goal weight and I have lost alot of fat only sacrificing 35 pounds off my deadlift and my bench press, I just figured I would be more 'ripped' than I am now. (I started this cut originally to enlist, things have changed now so I have reaped the health benefits of the weight change, I may as well reap the aesthetic benefits as well). I'm in the position that to lose more I think would make me look like a victim of a famine, and yet my goal over the past 3-4 months has been to maximize fat loss before a bulk. So I just have a few questions that I haven't seen answered on other threads in recent memory so I apologize if these have already been asked and answered.
1. Health wise, how much time should I let elapse before I start it? At present it's been 17 months in a continous caloric deficit (Some months I may have been near maintence, but in general even my slowest month was 2-3 pound loss). This was mainly a below 60g carb diet with large amounts of protein and cheats on the weekends if that helps? I've read a few threads that suggest waiting 2-3 weeks with just maintence before changing the diet up again, I was just unsure of if it would be different with me since I was on an extended cut.
2. Is there a particular method of bulking I can utilize that will allow me to do it slowly but surely so that way when I do take up my next cut to drop down to the 12-14% range I won't need to burn a lot of excess fat up? I've read up on clean bulks but those all are arguing about macro splits, and whether or not to do cardio during it. (It sounds like what I'll end up doing unless someone can offer up a good alternative).
Thanks again!
I say stay with the low carb with cheats on weekends and just up your calories from protein around 500 calories. It should put you right where you need to be to gain quality muscle without putting on fat. And uh... we need some pictures. Congrats on all the good work, i wanna see before and after. I went from 240lbs to my present 162lbs so i know how tough it is.
1) not really sure, but I think 2-3 weeks is right. Ask built.
2) The trick to gaining fat is to not gain weight too fast. Keep a steady pace of 1-2 lbs / week and you should be ok. Don't worry about the macro split, just hit minimum 0.5 g fat / lb of bw and 1 g protein / lb bw. Cardio is always a good thing, even on a bulk. Just make sure you eat enough to make up for it.
1) 2-3 weeks of maintenance when switching from cut to bulk is what I've heard smart people recommend.
2) I'd actually say to go even slower, as in 1lb per week maximum. I'm about to start bulking within the next few days, and I'll be aiming for 0.5lbs per week. I've heard a bunch of smart people say that the average natural male lifter can gain at best 0.25-0.5lbs of LBM per week, so, if you're gaining 2lbs per week, it's almost guaranteed that 1.5lbs or so of it is, ya know, nothing good.
Cardio, as mentioned, is always a good thing, but probably won't make any difference in how much fat you gain while bulking.
From everything I've read, limiting fat gain will mostly be about genetics, gaining slowly (as in not going too high above maintenance) and working your ass off in the gym to signal the body to hopefully use most of that caloric surplus to build muscle.
Calculate all you want, if that's your thing. Just eat clean, work you butt off, and choose exercises that will promote good growth. Squat, DL, Bench, Military Press, Pull-ups. Save the gay machines and fancy crap for when it's time to cut all that beautiful muscle and size that you've gained.
That's another rant for me, but I'll never understand why anyone would gain all the weight and muscle, to just go and lose it, so they can see their abs. The things guys will do for ass.
Train smart and eat well. Keep your goal at hand in mind. Gain weight. Worry about the cut later. It even hurts to write, "cut".
i agree with rhodes, you are going to be quite baffled with your first bulk if you do it right, my first bulk i went from 195-220 and gained about 20 lbs of muscle, in 3 months, i was eating a crap load and taking a 1000+ calorie PWO shake.
2000 or bust


text:
Where the Heartland Meets the Sand
Where the Heartland Meets the Sand: Trampled by Turtles
by Brett Hutchins Full Article
If ever a band could rip your heart out, have you stomp on it, and keep you enthralled with the entire experience, Trampled By Turtles is that band. The five-piece's brand of bluegrass combines piercing lyricism with musicianship that soars, and when the time is right, they'll have you doing the jig—even if you didn't know you had it in you. Mandolin player Erik Berry took a break out of the band's recent schedule that's included stops at Letterman and Bonnaroo to do the unthinkable—field a morning interview.
IN: Trampled by Turtles was initially a side project from the members' electric rock bands, correct?
To read the full article, click on the link above.