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Unplugged Smoke On The Porter - New Glarus Brewing Company
Displayed for educational use only; do not reuse.
Ratings: 195 | Reviews: 169 | Display Reviews Only:
Reviews by kmpitz2:
4.28/5 rDev +3.6%
12 oz bottle. The brew pours a dark brown color with some nice cola-colored hues around the edges. A finger of tan head sits nicely atop the brew and sticks around after sitting for 10 minutes. Clarity appears to be good on this one and there is a moderate carbonation working up the sides. This is a nice looking brew. The aroma is dominated by smoked malt. It has a nice sweetness to the smoke. There appears to be a little caramel behind this, but the smoke certainly is what I smell. Taking a sip, I get a strong blast of sweet smokeyness that hits initially. This moves to a slight caramel that transitions to light chocolate, coming back with smoke again, and settling at some chocolate, caramel, and a light pine hop. I like the transitions that it goes through. It has distinct smoke quality and distinct porter qualities; neither dominates, but they both play well together. Mouthfeel is moderate with a lighter carbonation. Overall impressions of this one are good. It is well built, flavorful, and delivers on all fronts. I am going to ejoy this one while it is out.
11-28-2007 02:36:45 | More by kmpitz2
More User Reviews:
4.05/5 rDev -1.9%
Appearance: Dark almost black brown with red hues and a healthy off-white head.
Aroma: Darn. I was hoping for a rauchbier but this isnt it. At least I was forewarned when the label said Smoke on the Porter instead of Rauchbier as previously advertised by NG. Thats not to say that this beer doesnt deliver. It does and I will say that I am pleased to see NG move away from barrel aged, funky, big beers. Ok, so to this beer Smoke on the Porter has a subdued but ever-present woody smoked aroma blended with cocoa powder and touches of fruit think grilled fruit. Very nice.
Taste: Dry and bitter chocolate balanced by sweet caramel completely wrapped up in smoke. Not off putting in the slightest, as many smoked and rauch beers are. One doesnt necessarily have to be a rauchbier fan to enjoy this. Light smoke flavor lingers for some time.
Mouthfeel: Well balanced. Creamy and smooth. Could use a little beefing up as the body is quite light.
Drinkability: Goes down quickly and easily, especially for the style.
Doesnt hold water against Alaskan but otherwise one of the best American smoked beers Ive had.
Update: 11-28-07 - The last couple of bottle I've tasted seem a lot more smokey and meaty than the first. Perhaps a couple weeks in the cellar helped those flavors develop? At any rate, I'm enjoying this beer more and more.
11-09-2007 16:44:39 | More by DaPeculierDane
4.5/5 rDev +9%
12oz. bottle date coded 3047 which I believe means bottled on the 304th day of 2007 which makes this beer a hair over 2 years old. It has been in my possession for almost that long.
Poured a deep brown into a tulip with a distinct lack of head during the pour. After the pour is completed the bubbles rise to the surace and create a half finger beige head that was quickly transformed into a ring of bubbles on the perimeter of the glass.
Aroma of roasted barley and coffee with a lingering smoke. Also has a little boozy sweetness reminiscent of a RIS which was surprising considering the gravity.
The taste is this full roasted barley explosion then it goes a little sweet. As the sweetness is taken away by the carbonation the smoke smacks you in the face. It is awesomely smoky and has this wonderful baconesque aftertaste. My uninformed wife's only comments was 'alright but tastes like bacon'. This description is fairly accurate since the label alludes to smoking the malt in a meat house with applewood. The smoke just sticks with you long after a sip and it is not at all unpleasant.
It drinks like a beer that is bigger than it is. With only 6.1% ABV it drinks like it is in the 9-10% range. Usually when that is said it is meant like it tastes boozy but this is nothing of the sort. It just has this residual sweetness that makes it seem like a big beer and almost forces you to savor this one in small sips. While this hampers the drinkability a little tad I love that it is forcing me to slowly enjoy the beverage and take it all in.
Oh man I am sad that this is my last bottle of this stuff. I picked up a 4-pack in my beer advocate infancy and enjoyed the other three before truly appreciating the style and intricacies. I am glad I have held on to this one for almost 2 years and can now have the proper experience. A wonderful smoked beer and here's to hoping that this one makes a return appearance on the NG lineup.
12-05-2009 03:50:34 | More by weatherdog
4.53/5 rDev +9.7%
Given to me by my good friend Brian - thanks. This is my first New Glarus and an unplugged is not a bad way to start.
A: Very active drink - it could barely wait for me to pour it. Nice dark almost black. Redish mahogany around the edges against the light. Some active carbonation visible. Poured a nice 1.5 finger, soft, creamy off-white head. Great lacing.
S: Great nose. Coffee, chocolate, oak, smoke and caramel. Can't go wrong.
T: Lovely big malt taste. Some caramel sweetness but a nice burnt toasted essence. Bit of a coffee bitter aftertaste - not very hoppy. I haven't had much experience with smoked porters but I can imagine how they can easily be overdone or unauthentic in taste. This is well done in my very limited experience.
M: Creamy and smooth. Nice amount of carbonation to keep it lively. Medium/light body. The mouthfeel seemed to degrade throughout the drink - started to feel thin toward the end.
D: It's a simple drink (or at least deceptively simple) and well balanced. Just slipped down. I couldn't consume it fast enough. I would have been happy to consume a few more right on the spot too! Maybe I can beg Brian to give me another? Is this really 6.1 ABV? Makes me want to dig into New Glarus and see what else they have for me!
10-30-2008 04:15:36 | More by sgoodship
4.22/5 rDev +2.2%
Beer review from BA Mag Dec 2007.
New Glarus Brewing Co.'s Unplugged series is where the owner/brewmaster gets to go out on a limb. What is brewed generally is outside the box and beers from this series may or may not be brewed again. Both smoked Wisconsin malt and smoked malt from Bamberg Germany were used to brew this beer.
Dense mass of hasty cascading bubbles form three fingers of rocky tan head, the lacing from this is epic. Creamy dark cocoa, mild char and even smokiness in the nose, very aromatic. Creamy and smooth with a depth of crispness in the medium body. The smoky character stays true with an even keel of complex flavor throughout. Hops are very mild, the malt really shines with a soft cake-like sweetness within. Suggestions of dark-roasted coffee and bitter dark chocolate come to mind. A long road of slowly fading smoke and roasted malt in the end.
No doubt, the balance of this smoked porter is unsurpassed. You know it's there but it never comes over the top and that sets it apart from the rest. When Bostonians think of beers like this, fresh-shucked oysters come to mind--both shellfish and fatty fish like salmon will do well for a pairing.
08-01-2010 14:13:14 | More by BeerAdvocate
4.28/5 rDev +3.6%
Pours into my glass an extremely deep, dark brown that edges towards black with a inch of creamy, bubbly light tan head atop the brew. Thick patchy lacing all the way down the glass. Aromas start off with big, slightly roasted dark malts immediately swept up by a strong smoke aroma, akin to a wood smoke campfire! Visions of yummy smoked meats come to mind. Touches of chocolate and a bit of coffee lurk underneath, but the woody smoke aroma lingers on.
First sip brings a nice dark roasted malty body upfront that quickly moves into dense smoky territory. Again, wood smoke comes to mind along with smoked meats. Notes of chocolate and coffee with a mellow fruity aspect move through as the brew goes down. It finishes off with a touch of bitterness and lingering smoky aftertaste. Good stuff!
Mouthfeel is solidly medium bodied with a smooth creaminess all the way down. I found this brew really enjoyable to drink and actually quite refreshing as well. Overall, a solid, tasty smoked porter from New Glarus. I enjoy the smoked beers and this one definitely ranks up there. Would like to see more brewers take a stab at the style.
06-10-2008 01:09:24 | More by orbitalr0x
4.08/5 rDev -1.2%
A: Pours a dark, chocolate brown with deep red highlights. Very little in the way of foam (light tan) that disappears quickly. Looks oqaque and rich.
S: Smell is dominated by smoke. A very pleasant smoke aroma. Can also pick up some oak?
T: Sweet and malty upfront, maybe some chocolate malt. Finish is all smoked malt flavor. The smoke lingers for a long time and gets a little bitter. Overall, an enjoyable flavor.
M: Medium/Full. Start is less than finish for me.
D: Goes down ok. I could see myself having maybe 2 at one sitting.
Another good beer from New Glarus. I liked this one much better than the last "Unplugged." (Bourbon Bock) Recommended to anyone that likes Rauchbiers.
12-14-2007 05:04:48 | More by FatheadBrew
4.35/5 rDev +5.3%
Pours a very dark brown/black with dark red when tilted to the light. Head is a light tan color that retains well and leaves some nice lacing. Smell is roasty, with some smokiness (though not much) and has hints of sweet cherries. Additional bottles I have had have given me a fresh, juicy bacon aroma; would be great with breakfast. Taste is roasty right at the start, leading into a little bit of sweetness from lactose followed by a lighter fruitiness (pear-like?) and of course has a lingering smoky finish. Mouthfeel is smooth with a medium body and on the lower side of carbonation. Good beer, I'll have to try it again in something other than a pint glass.
11-13-2007 03:17:51 | More by badbeer
4.28/5 rDev +3.6%
Thanks to angrypirate06 for sharing this beer.
The beer pours black with a tan head. The aroma is strong smoke and roasted malt. The flavor is a meaty BBQ smoke with some roasted malt. The smoke is the predominant flavor but it doesn't overpower. Medium, slightly creamy mouthfeel and low carbonation.
03-17-2010 03:26:37 | More by Mora2000
4.25/5 rDev +2.9%
12-17-2012 17:53:41 | More by stereosforgeeks
4.2/5 rDev +1.7%
(Served in an American pint glass)
A- This beer has a dense black body with a thick yellowish-tan head with a big bubble carbonation.
S- This beer has a black roasted malt aroma with a coffee roasted malt note followed by a light salty smoke smell and a faint damp peat quality.
T- The black roasted malt is big and followed by a soft cola note and a soft smoked meat flavor. There is a lighter caramel malt taste that increases as the beer warms. There is a soft bitter black malt and smoke tartness at the finish.
M- This beer has a medium-full mouthfeel with a creamy texture.
D- This beer is a good solid porter first and that is supported by a nice salty smoke undertone. The smoke is a great flavor and doesn't have the band-aid peat flavors that many smoke beers do.
12-30-2007 16:22:45 | More by rhoadsrage
4.4/5 rDev +6.5%
Thanks to Homerbag for the trade.
Pours a deep black with ruby tones and a very stable and creamy light tan head that leaves ok lacing. Nose is smoked malts and roast, peat. Taste follows with good smoked and roasted malt flavor. A nice vanilla creaminess through the middle. Ample carbonation. Mouthfeel is nice and creamy, great viscosity. Drinkability is very nice for the style. Overall I am quite impressed with this one. The smoke element is right in between subtle and obvious. So if you dont like balls out smokiness (AK smoked) but you want more than some wussy microhint of smoke (stone smoked) this is perfect for you. A good and interesting brew. Glad I have a couple more of these to enjoy.
08-14-2008 01:58:20 | More by AKBelgianBeast
4.45/5 rDev +7.7%
Since this was named as an Unplugged Release circa early Spring of this year ('07), it has been listed as "Rauch" on New Glarus' website (and still is, at least as of yesterday). When I found out it was actually a smoked porter, I felt downright betrayed. On the other hand, I've been bandstanding for NG to cease the barrel-aged wild-yeast Unpluggeds out of their numbing sameness. Ultimately, I got met half way, up front.
And I'll concede a little too, as my deflatedness over the smoked porter instead of a true-styled Rauch is short-lived once a glass of this sits in front of me.
It pours opaque, the darkest cola-brown possible, and basically presenting as jet black unless held to a strong light. The tan head is tight and short, but longstanding as a fluffed collar.
The nose is where smoke always shines...or smolders brightest. And it does here with campfire, cured ham, and cocoa powder.
Into the mouth, there's a deep roasted nut, and dilute coffee essence up front, as it ventures sweeter towards hot cocoa just prior to the smoke. Then the smoked applewood and Bamberg malts usher in campfire stories, fireplaces, burn barrels full of newspaper and autumn leaves. Meatiness is subtler, but smoked beef brisket drips out near the end. But this never truly ends, and the linger is noteworthy unto itself. After the sips, as late October smoke still swirls around the mouth, a sweetness is found anew with a burnt vanilla flair, and a revisit to marshmallowed cocoa.
Medium light in build, carbonation is low, slow and steady. This modest build reflects the beer itself, and ensures this as a drinker and very sessionable and food-friendly. It could easily overpower, and it doesn't. It shows restraint without feeling restrained.
For those of us in Wisconsin that can't track down a steady supply of Alaskan's version, this is a very worthy replacement...while it is available.
A triumphant return to form for the Unplugged lineup. My initial misgivings seem utterly foolish now.
12-10-2007 09:00:20 | More by cokes
Ontario (Canada)
4.03/5 rDev -2.4%
This is about smoked, not about porter. There are some porter tastes, but all I get is beautiful smoke and woodiness, that carry you. Very lovely drinkability, backed by an understated sweetness and a little chocolate. Another great unplugged, another great WI state beer. Thanks Phys21ca.
03-22-2009 02:35:44 | More by Sammy
4/5 rDev -3.1%
12oz single, scooped a 4pack from somewhere around here
appearance: pours into a great dane imperial pint glass, big chocolate-mahogany body with a creamy tan head and pretty strong lacing
smell: roasty and chocolatey, beefy smoke currents, creamy caramel malts - nice nose on this porter
taste: creamy and delicious...beef jerky and smokey undertones compliment the strong malt structure...dark chocolate and very roasty
mouthfeel: creamy and medium-light body
drinkability: good
12-16-2007 23:03:10 | More by dirtylou
4.25/5 rDev +2.9%
12-23-2012 02:29:11 | More by cliff1066
4/5 rDev -3.1%
12-10-2012 23:21:11 | More by Jon
4.5/5 rDev +9%
08-09-2013 22:04:28 | More by Gonzoillini
4.15/5 rDev +0.5%
12oz bottle shared at a tasting. Thanks to whoever brought this - unfortunately I lost track by this point.
Pours very dark brown with a small off-white head that fades to a film.
Awesome smoky and roasty aroma, with hints of meat in there. Maybe a little chocolate. Smells pretty much like you'd want it to.
Flavor is also great and smoky with roasted malt, smoked meat, toffee, and dark chocolate. Really interesting and good beer.
Medium bodied with a smooth mouthfeel and lasting smokiness.
Drinkability is high. What do you know, New Glarus brewed another great beer. These guys are definitely one of my favorites nowadays.
01-11-2010 18:52:29 | More by nickd717
New York
4.22/5 rDev +2.2%
12 oz bottle, Porter tasting.
Brown-black, thin ring of white foam.
2008. Fruity cherry pipe tobacco smokiness on the nose.
Vanilla, more restrained smokiness but very nicely integrated. Very pleasant mild fruitiness balanced by smoke. Excellent effort, as usual.
11-24-2010 22:22:50 | More by kenito799
4.72/5 rDev +14.3%
Got this one from czoch75, cheers Clint!
Pours a chestnut tinged mahogany with 2 fingers of tan colored head. Good lacing & very good head retention
S: Mesquite notes & hints of vanilla
T: A bit of smoked ham, vanilla beans, roasted malt, & dryness up front. Some faint herbalhops surface as this warms, along with mocha, fainter smokeyness, plus nioe vanilla presence. Finishes with roasty grain, a touch of peppery rye?? & chococlate
MF: Smooth, medium bodied, low carbonation
Drinks super, easily on the best porters I've had in a long time!
12-10-2008 04:33:41 | More by russpowell
3.85/5 rDev -6.8%
A. Deep chocolate brown; opaque. Not much head and looks slick and oily.
S. Typical roast with the a light touch of campfire smoke. No hops just sweet malts. Creamy.
T. Light coffee and cocoa mixed with smoke up front followed by bittering hops that balance nicely. The finish is a little bit dry but the mouth is left with a light touch of sweetness.
M. Thin in the mouth and medium carbonation. Definitely lacks a little in body.
D. Not a session beer, but a great one to try. The smoke is a little much in the taste and light in the nose. I'd flip-flop that to suit my tastes, but who am I?
01-30-2009 17:38:22 | More by MMAJYK
3.83/5 rDev -7.3%
Look was Pitch black, tan brownish head, some lace.
Smelled of smoked wood, medium malt, burnt sugar, and oats.
Taste didnt have as much smoke as aroma. Has a mellow smokey taste that is very smooth with a cleansing, smooth mouthfell that would go great with BBQ. Leaves a very little hop bitterness in the finish.
Very good beer and sessionable, but not as exciting as I expected. Not sure of the ABV or price. I would love more smoke flavors in this brew.
12-18-2008 23:45:51 | More by cannabanaceae
3.95/5 rDev -4.4%
New Glarus is a ballsy brewery, and I like that. Take this beer, a lesser brewery would have released a bourbon barrel aged extreme what-have-you beer. But that ain't the way Dan rolls. This is a nice session beer that happens to be fantastically well done, with a hint of smoke for added complexity. It just works on being good, that's all. Nothing else. Unplugged is right, they are working on showing off their craft while other breweries play up their pyrotechnics and costumes. America needs more beers like this.
I will say that even though I do praise NG for having a lighter touch with their Unplugged beers, I think the touch here may have been a little too soft. The base beer is less a porter and more of a dry stout. It is just so light.
The carbonation is very light, just a nice prickle on the tongue. Then there is a quick hit of light roastiness that fades into just the right amount of smoke. Rauchbiers are too much for me, but the taste of ham worked well with the initial hit of roasted malt. A little bit of chocolate fades in-and-out in the finish and the smokiness fades into a light fruitiness.
It is a very good showcase of what smoked malt can do in a way that heavier-handed rauchbiers don't. That is great in terms of a "getting to know your malts" perspective. But I wish the base beer had a little more to it. Not in an ueber-imperial way, but just a more robust beer. There are any number of porters that I can name with more ooomph and a little of that ooomph would work with the smoke. Good stuff though.
07-18-2008 21:34:14 | More by shbobdb
3.98/5 rDev -3.6%
Pours black with a nice tan head that has good retention. Abundant amounts of lacing is left on the glass.
I smell smoked meat, wood smoke, but also I detect some dark fruit.
Heavy with flavors of smoke. Somewhat meaty with a lingering bitterness. Typical porter flavor qualities are there as well. Seems like it would be a very good porter even without the smoke elements.
Has a surprisingly thin body. Carbonation is low.
The intense smoke flavor limits the amount I would want to drink. Still a very good porter and worth a visit.
05-20-2008 22:48:48 | More by morimech
Unplugged Smoke On The Porter from New Glarus Brewing Company
92 out of 100 based on 195 ratings.


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3 Item(s)
They hit a sweet spot with this design - it is a powerful large objective binocular that is not too powerful or too large for free hand night sky observing. I find them comfortable to grip and do not find them too heavy. I don't have a problem with the image shaking. It has very long eye relief, making viewing easy with or without glasses.
The image is crisp and bright. The view of the Andromeda Galaxy is amazing - the most compelling I have seen through any instrument.
These are now my "go to" binoculars for astronomy (out of a collection of four).
Cons - the advertised tripod adapter (it is also listed on the box) was missing, nor was there a neck strap. (Possibly it was an RMA return?)
(Posted on 12/17/10)
I was very pleased with these binoculars. The image is very clear. The lenses are well made so that even at night the long range images are clear and crisp.
(Posted on 8/31/10)
Just purchased the 15x70 Skymaster Celestron Binoculars. Their performance so far has exceeded my expectations. I bought the binoculars with the tripod and L bracket as a package deal. You definately need the tripod as these large binoculars get heavy after a while. At night they seem to gather up all the available light to produce clear and bright pictures of the moon. I have a number of old telescopes and a few binoculars 10x50 that I have happily used for years. Once I used the skymaster I realized how blurry my old binoculars were. The skymaster was easy to adjust with the center focus adjustment. It also accomodates reading glasses with the adjustable rubber eye pieces. My kids and I enjoyed looking at all the lunar craters and mountain ranges and were amazed with the binocular's clarity. My only complaint were the tiny , thin neck strap provided. The were so thin the felt uncomfortable and so weak that they might break at any time. Great Binocular package
(Posted on 11/9/08)
3 Item(s)

subset: commoncrawl


text:
Main Content
Want to get psyched up before the big race? Blast your favorite tunes on the Dale Earnhardt, Jr. speaker car from Car Trax and get pumped. It features easy-to-use touch volume controls, a 3.5-mm stereo cable, and a DC adapter. It's decorated with sponsor graphics and is compatible with most iPod models. NOTE: iPod not included.
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Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
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Allen Rowand, a sound engineer, sound designer and consultant with ten years of technical experience in the Broadway theatre sound industry, has joined Metric Halo. Rowand, who has worked for Masque Sound and PRG, has been a beta tester for Metric Halo for five years. He will be working to provide current and prospective users with a program of training classes and online tutorials that will allow them to unlock the full potential of the products.
Working on the East Coast with event and entertainment sound specialists Masque Sound and PRG's ProMix division in their respective mixing console and technical departments since early 1998, Rowand amassed a wealth of experience on the configuration, repair and testing of theatrical sound equipment. During six years at Masque Sound, until late 2006, he specialized in Cadac mixing consoles, modifying and customizing the equipment for the particular requirements of Broadway productions.
Two years ago, he began working as an advance sound engineer for the U. national tour of the hit Broadway show Wicked, eventually leaving Masque Sound to concentrate full-time on advancing the production into venues across the country. Rowand has also worked as a sound consultant on shows by tap dancing phenomenon Savion Glover and as a sound designer for productions in New York, Ohio, and Switzerland.
Rowand has a Bachelor of Arts in English and Communications from Case Western Reserve University in Cleveland, Ohio, as well as a Masters of Fine Arts in Sound Production, Design & Technology from Ohio University in Athens, Ohio.
Rowand is working on two principal support initiatives in his new position, he explains: "One is the tutorial aspect, which I'm going to be doing along with Marc Schonbrun, who has done some great movies for us. Metric Halo's products are very flexible and very powerful, and sometimes it's a daunting task to understand everything that the boxes are capable of. We've been putting together tutorials to go up on the website to jump-start users and make sure that some of the more complicated concepts are easier to understand."
The capabilities of the company's audio interfaces are a case in point, he continues: "They have a feature set that you don't find in any other products, so it's not the kind of thing that people are necessarily used to. We're trying to give them examples of how all these different functions and features can be used to help them along."
Secondly, he says, "I'm starting to work on putting together some training classes for SpectraFoo. Within the last few years there have been a number of other programs, some commercial, some free, that have come into that software analyzer space. We're trying to show people that SpectraFoo, even though it has celebrated its 10th birthday, still has features and abilities that nothing else in the market has."
Rowand will also be working closely with end-users and sound designers in the theatrical community to integrate Metric Halo products into their systems. "We're looking at using our interfaces for the sound effects playback as well as being the input for the analysis system, so everything ties together and you don't have to do a lot of setup," he explains. Smaller tours will often have a performance in the afternoon or evening of the load-in, he says. "So anything that we can do to make it quicker and easier for them to use an analyzer, rather than try to tune the system by ear, is a definite benefit for the production."
Rowand's firsthand knowledge of the product also includes using SpectraFoo to bench-test Cadac consoles while working at Masque Sound. "For the majority of my work I use SpectraFoo and I also have all of the Metric Halo audio interfaces," he adds. "My job with Wicked, and with most of the theatrical work that I've been doing, is in room and system tuning. I go in and analyze the performance venue to get the sound to work in that location."
SpectraFoo has a particular advantage over competing analysis tools, Rowand points out. "SpectraFoo's main competitor will let you look at two channels of audio at a time. When I go out and do the room analysis for 'Wicked' I use seven microphones simultaneously. So I can position my microphones throughout the venue and be able to either look at their levels and frequency responses simultaneously, or very quickly select one, take a snapshot of what's happening there, and then go to another location and be able to compare those two. To do that with anything else in our product space would be impossible."


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December has definitely started on a different note than November. Temperatures so far are running several degrees above average and arctic-type cold is in short supply, confined to Europe and Alaska. It will generally stay there and not impact us over the next week, perhaps longer.
This week's weather features a very mild Monday, a mild end of the week, and a typical December pattern in between.
Monday's weather features 60s, a mild breeze, and some showers or a period of rain in the afternoon through the evening hours as a cold front moves through. There could even be a rare rumble of December thunder with that cold front as it comes through the region.
After that front, 40s for highs and lows around freezing will be the dominant weather for the middle of the work week. It will not be terribly cold, but compared to 60s, it will feel more "normal" for this time of the year. This pattern holds through Thursday before we see temperatures inch higher for Friday and the weekend.
The next storm system of note looks to impact us on Sunday or Monday of next week with a round of showers. There could be a couple of storms of note between next Sunday and Wednesday, with the second of these a stronger storm and potentially bringing more rain and wind. However, those who want colder weather may have to wait until Christmas time to get their wish.
Tom Thunstrom is the editor and publisher of Phillyweather.net. You can also follow Phillyweather.net on twitter at @phillywx or on Facebook.


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Wendy Knowler fights for your rights...
What better way to spend Workers' Day than working on my application to have our two dogs municipally registered, failing which, after August 30 I am liable to be fined R300 and have them impounded.
This is in terms of a new Cape Town by-law. It can all be done on-line and costs nothing but, by Jove, the city fathers, not to mention the City Mother, want a lot of detail. So I gave it to them.
Naturally full name and address, ID number, phone numbers, municipal account number, erf number and even a business partner number, which I didn't know I had, not having a business partner, until I found it on our monthly rates account.
Then for the animals, with spaces for their particulars down to "Pet 6".
Pet 1, in our case, was dog. The city then wished to have a brief description and name. I wrote: "Lovely nature – loves everybody and thinks everybody loves her. Kali is named after a very fierce multi-limbed Hindu goddess."
Breed: Staffordshire terrier. Colour: Brindle, with white paws and chest. Gender: "Female, but don't call her a bitch." Date of birth/age: Born September 2006, which makes her five years and seven months.
Sterilised? Yes/No: "Yes, she's a sports model."
Pet 2: Another dog. Brief description and name: "Very wilful and disobedient. Hard of hearing. Wants to bonk all other dogs irrespective of gender, though officially a eunuch. Stanford is named after the village where we found him, but he is called Stan for short, though he doesn't come when called anyway."
Breed: "Problematic. A sort of mixture between a fox terrier and a beagle, with a very low undercarriage. We call him a Stanford terrier, and some people nod wisely and say yes, they know the breed."
Colour: Black and white. Gender: "Theoretically male."
Date of birth/age: "Also problematic. He was allegedly two when we adopted him from the pets' home 7/8 years ago, but he is very grey round the gills now, and he could be quite a lot older than 10."
Sterilised? Yes/No: "Ja, he was done before we got him."
I thought that should satisfy the council, and it did. I doubt whether they get such conscientiously completed forms from other pet owners. Almost instantly I received a reply thanking me for taking the time, and giving me what it called "your unique number". It is so unique that I have no intention of publishing it in this column. Who knows what some avid PS reader who is also an evil-doer might do with it.
While on the city's website (www.capetown.gov.za) I also discovered they have a lost pet service called CityPetFinder. And that two more drinking fountains for dogs were officially unveiled on the Sea Point promenade last month, thanks to the generosity of British swallows Peter and Janina Cramb who have spent every summer in Cape Town for the past 10 years.
I remember when the city set up doggy loos (poles surrounded by a patch of sand) and meeting Gordon Oliver, before he became mayor, on Plumstead Park where one of the loos had been built. We waited in vain for a dog to come up and do his business, but the local canine community were as highly suspicious of it as Makhaza's residents were of open-air toilets, and gave it a wide berth.
Let no one accuse the city of not trying to cater to all its inhabitants' needs.
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Angel wrapped up for winter (From The Northern Echo)
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Angel wrapped up for winter
9:48am Wednesday 21st November 2012 in News
THE ANGEL of the North has been wrapped up against the winter chill as guerilla knitters yarnbombed it with a 50ft scarf.
The multi-coloured woollen scarf was fired over the 66ft sculpture using a bow and arrow before the knitters clambered up using rigging to wind the scarf around the body.
The Cold Angel project was set up by Bradley Garrett.
Mr Garrett, who describes himself as a writer, photographer and researcher at Oxford University, joined forces with felt worker Lucy Sparrow, who set to work with her knitting group to create the scarf.
The group set off from Hartlepool at 2am yesterday.
Mr Garrett said: "Shooting an arrow from a bow with fishing line tied to it in 30mph gusts and near-freezing temperatures and light rain is not as easy as it looks in films."
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Reggie Watts's Afro is a marvel, as wispy, intricate and far-out as the universe itself. Like the stream-of-consciousness flow of his ideas, his nimble multioctave, pan-percussive voice, his gift for vocal imitation and his fiercely intelligent, absurdist comedy, Watts's Afro is in a class by itself. It surrounds him like a halo and enters a room of its own accord as if bristling with cosmic ideas. As he walks into the Roebling Tea Room in Williamsburg, Brooklyn, Watts is hard to miss, even in a part of town known for colorful characters. Aside from his hair and equally healthy wild beard, he is wearing giant sunglasses, a striped sweater and suspenders attached to pants pulled high above his waist. They are rolled up to reveal brightly colored socks and short black sneaker boots. He is carrying a folded-up vehicle with a large front tire—something between a bike and a Razor scooter. He is every bit a benevolent imp from the land of make-believe.
Watts personifies the offbeat genius that is typical of Williamsburg, and in his case that genius is getting its close-up. In the past year Watts was handpicked by Conan O'Brien to open O'Brien's live comedy tour Legally Prohibited From Being Funny on Television, and he released a Comedy Central special called Why $#!+ So Crazy? as a CD-DVD combo pack. He has maintained a nonstop international touring schedule that shows no sign of letting up, and he is a thoroughly modern comedian, in touch on Twitter and at home on YouTube, where much of his best material can be found. Whether baffling engineers at Google for the first half of his set by speaking to them in the voice of a hoary BBC announcer (see "Musicians@Google: Reggie Watts" on YouTube) or creating witty, orchestrally complex songs using only his voice and a looping machine in his apartment or on national television, Watts is nothing short of brilliant. His is a career on the cusp. It has been an unconventional journey, but it's as much a compliment to our collective consciousness as it is to his vision to say that the world is now ready for Reggie Watts.
"I don't prepare anything aside from watching and looking and hearing and logging and registering things," he says. "When I go onstage those things may come out or may not, and other things will happen during the performance. It's really up in the air. I do have things I return to time and again, though, like messing with my microphone stand or the cables. I also like to face the wrong way. Those are recurring mechanisms, but even though I use them often I always try to improvise differently each and every time."
Those visual touchstones aside, the rest of Watts's sets are unlike anything you've ever seen. First and foremost they are driven by sound—noises, voices, echoes—and a deep love of the possibilities of language. He may open with a nonsensical melody sung in a munchkin-on-helium voice or a professorial tone, or begin a discourse on an imaginary course addendum that will feature special guests with names like Barbara Fensvorough and Truck Martinsonsen. None of it makes sense, but it doesn't need to. The humor is in the way he bends language, polishes pronunciation and topically changes channels. His genre bending isn't random just for the sake of randomness; it's evidence of a higher power at work. When he bursts into song in the middle of a seemingly rambling riff, it all comes together as his multifaceted talents truly coalesce. In the first few minutes of Why $#!+ So Crazy? he launches into a hip-hop song in which he raps as if his microphone has a short circuit, controlling his voice and delivery so well that only bits of words come out. The glitch corrects itself in time for Watts to tell a story of a shared pastry. The chorus of that song, if you can call it that, is "Nobody needs a whole croissant." It is followed by a hilarious riff about a girl named E. Claire who is a Google hooligan. Once Watts is rolling, topic be damned, it's impossible to avoid being drawn in.
In conversation Watts has a knack for relating stories with an abundance of academic wordplay, but he's never pretentious; rather, his method gets to the essence of communication in an enthusiastically engaging yet detached way. His humor is observational and joyous, at once awed by the possibilities but keenly aware of the parameters. Watts is a Renaissance man for the now: a musician, a comedian and an unabashed pop-culturally aware technology geek. He takes in the new and regurgitates it, with humor, in real time.
He is also truly grateful to be doing what he does, because it's not an act; it's just an extension of him. "Getting the Conan gig was a game changer for me," he says. "A lot of people saw who I am and then did extraordinarily generous things for me. Conan is like the benevolent Mafia: If you get to work with him and you do good things, he'll always find a way to pay you back triple. It's an honor that he and his people are even interested in me in the first place because they've been doing what they do for two decades, and that means a lot."
Watts also caught the eye of several music icons this year. He was chosen by LCD Soundsystem founder James Murphy to perform a song with the band during its weeklong farewell concerts in New York, and White Stripes impresario Jack White hosted an evening of comedy featuring Watts at his Third Man Records in Nashville, a performance, photography and recording production emporium established in 2009. Third Man features state-of-the-art sound recorded to analog high-fidelity reel-to-reel tape and then pressed onto vinyl. "Aesthetically it's such an advanced setting, and that's a reflection of Jack White, who has really great, excellent taste," Watts says. "I did two 24-minute sets, because that's how long they can record on one reel, and I went off in between, and the whole time Jack was doing the lighting himself. He was so creative about it. He'd put this small follow spotlight on me, and when I was at the piano all you'd see was my head, in a pink, blue or yellow light."
Everyone who attended Watts's show received a 12-inch of it as part of their admission price; it's a well-engineered memento of today captured via yesteryear. "At the end of the night I followed the engineers up to the sound booth to hear some of the set," Watts says, growing genuinely wide-eyed. "They have that room so well miked. It was so incredibly warm. They pressed play on that one-inch tape machine, and out came holographic audio. I felt as though my voice was floating in space with the audience murmuring all around it. It was beautiful. It inspired me to do music again if I find the right people to work with."
The waitress passes by our table, saying she'll be back in a moment to take our order. "I think I'm going to have the oatmeal," Watts says, scratching his beard. "It's steel-cut whole grain with raw brown sugar on top, which is the way they made it in the 1800s. If time travel were possible and anybody could have it, I'd like to be able to order oatmeal that actually was from 1866, and I'd like to be able to eat that in a restaurant. If our waitress were able to go back in time and get me a bowl of oatmeal from 1866 and serve it to me, that would be so authentic." He smiles a grin that could crack a pro cardplayer's poker face.
He pulls a small brown bottle from his pocket. "I need to take my medicine," he says, squirting an eyedropper's worth of misty tincture into his water. "Do you want some vitamins?"
"Sure," I say. "What kind?"
"THC. It boosts the immune system."
"Yes, please. I feel like I'm coming down with something."
Over the next eight hours, which go by in an instant, Watts holds forth on music, comedy, science, science fiction, physics, technology, time travel and his past, present and future. He is entirely engaging, enthusiastic, informed and hilariously demonstrative. He slips in and out of voices, accents and languages (he speaks English, French and German fluently) easier than most people do their slippers. He is a vessel for the ideas flowing through his mind and the metaphorical ether, yet he's never so far-out that he forgets his context. He takes to conversation with improvisational glee, be it as expository as detailing his upbringing or as conceptual as grasping at the meaning of life. He often says things like this:
"I'm so interested in what this fucking thing is." He makes a cartoonish, guttural noise that should be in a quote bubble beside his head: "Urr! What is this thing? What is experience? Oftentimes you'll find more fantastic descriptions of what this thing could be through physics than any fantasy book or sci-fi movie. Listen to a physicist describe the simple things, like what dark matter is or if there is an origin of the universe or if we are just part of a never-ending, pulsing, collapsing, expanding whatever this is. All their theories are so imaginative that your mind just explodes into a myriad of ideas, much more so than it does while reading a book that says, 'Zeldock was a tall man, but his laser pistol wasn't.' Anything you can dream of is possible within physics on some theoretical level because the people involved are neutral. They're math philosophers. It's pure imagination, though physicists don't think of it that way. Ask a theoretical physicist about invisibility. He'll say, 'Yeah, that's possible on some level, and here's why, theoretically speaking.' That is magic to me."
Reggie Watts was born Reginald Lucien Frank Roger Watts in Germany, the only child of an African American father and a white French mother. The family lived in Italy and Spain until he was four, then moved to Great Falls, Montana in 1976. "I was a total latchkey kid, and I loved that," he says. "I would race home so I could have extra time alone before my parents got home from work." Watts took violin and piano lessons for nine years and participated in drama at Great Falls High School. "It's funny. A lot of what I did in drama class in high school informed the origins of my comedy, once I started using a loop pedal. I went back to what I used to do in order to evolve. It was a form of regressive evolution, or something like that."
After high school Watts moved to Seattle, where he briefly attended the Art Institute of Seattle before studying jazz at the renowned Cornish College of the Arts, one of the top institutions in the country for the performing and visual arts. Watts grew as a musician, and in his jazz voice classes he developed his versatile vocal abilities. "My heroes vocally are Bobby McFerrin and Michael Winslow, who is best known for his role as Motor Mouth Jones in the Police Academy films. Michael can do anything with his voice, and what's crazy to me now is that I'm friends with him." Uncannily, an hour or so later, Winslow calls Watts from his home in Florida to chat.
After college Watts dove into Seattle's rich early-1990s music scene, devoting his ample talents as a keyboardist and singer to a wide variety of projects. The collection of bands he was in is telling of the times and entertaining in list form alone: Hit Explosion, Swampdweller, Action Buddy, IPD (Ironing Pants Definitely), Chiarrscuro, Clementine, Smell No Taste, Wayne Horvitz 4+1 Ensemble, Das Rut, Synthclub, Elemental, Eyvand Kang Seven Nades and Free Space. He spent the most time in Synthclub and Maktub, a band with whom he made five records. These bands ranged from punk rock to Afro-pop to heavy metal to house music to drum and bass to jazz. Watts started beat boxing as well, making tracks from scratch for a number of hip-hop acts. "Musically I really love everything," he says. "I like the potential realities of the various worlds of each genre of music, and I loved being in all of those very different bands at that time. It felt like time traveling. I'm very big on time traveling."
He plants a forearm on the table, leans forward for emphasis and with that launches into another of the asides that make watching Watts onstage or encountering him in any form so spontaneously entertaining. "I'm very caught up with the concept of what it would feel like to actually be in another time period and be aware that you are not from there. I thought of this one day while walking all the way from Chelsea to the Lower East Side during a New York transit strike. I was crossing Union Square, which was full of people with luggage in a kind of gridlock, and as I looked at that giant clock with the numbers that never stop running at the south end of the square, I got this feeling that if I had a realization that I was in an extraordinary time period, maybe that feeling was just me in the future recognizing this moment as an important event, so in essence, at that moment, I felt I was time traveling to a certain degree. I called up my friend and collaborator Tommy Smith and asked him, 'If I feel like I'm in the middle of an extraordinary event right now, does that mean I'm aware of this event from a different time period and perspective?' Without hesitation he said yes. I said, 'Okay, thank you.' And I hung up."


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Contact: Nick Houtman, Dept. of Public Affairs, 207-581-3777, firstname.lastname@example.com
ORONO– Graduate students from Surry and Orono and an administrative assistant from Eddington joined engineering professors from Old Town and Orono in receiving awards from the University of Maine College of Engineering on November 5. The College held its 25th annual Edward T. Bryand Recognition Banquet at Penobscot Valley Country Club.
Karen Merritt of Surry received the college's 2004 Graduate Research Assistant Award. A recipient of a highly competitive three-year fellowship from the U.S. Environmental Protection Agency, Merritt is working with Aria Amirbahman, associate professor of civil and environmental engineering, on technology to improve mercury detection in sediments. She presented her work on Capitol Hill in October and has received additional research funding from the Sea Grant College Program.
Linda Liscomb of Eddington, administrative assistant in the School of Engineering Technology, won the Leila S. Lowell Award for service to the school. Since coming to UMaine in 1998, she has worked closely with students, faculty, and alumni and is known and appreciated for her courtesy and her prompt resolution of issues. Liscomb's work with graduate and alumni databases is a critical component of the school's assessment processes, continuous improvement plan and strategic initiatives.
Edwin Nagy of Orono received the Graduate Assistant Teaching Award. A Ph.D. student in the Dept. of Civil and Environmental Engineering, Nagy's innovative work in 3D imaging of material microstructure has led to five refereed journal publications. He has taught courses in steel design, timber design and general graphical design in structural engineering. Nagy has worked as a structural engineer in Arizona and brings his experience to the classroom where students have praised his enthusiasm and rigorous approach.
Mauricio Pereira da Cunha of Orono received the Early Career Research Award. Pereira da Cunha studies a new class of electronic sensors based on langasite crystals. He has received more than $3 million in research grants from the National Science Foundation, the U.S. Army and the National Aeronautics and Space Administration. In addition to conducting research that has garnered the attention of the international scientific and engineering community, he has integrated his research into his undergraduate and graduate classes, inspiring the next generation of electrical and computer engineers.
Jean MacRae of Orono received the Early Career Teaching Award. She applies expertise in biological approaches to environmental engineering problems and teaches a required course in environmental engineering. Using a variety of leading edge teaching techniques, such as cooperative and active learning exercises, she has raised the level of interest in environmental engineering among UMaine students. She has also been one of the university's strongest promoters of the Center for Teaching Excellence. She has led Learning Circles and organized workshops on topics such as "Identifying Techniques to Help At-Risk Students" and "Challenges Facing Women Teaching Primarily Men." She is working with Bangor area teachers to incorporate arsenic and water quality issues into middle school science and high school chemistry classes.
Douglas Ruthven of Old Town received the College's Ashley S. Campbell Award, given to the faculty member whose achievements have brought distinction to the engineering profession and education. Ruthven is the world's leading expert on the adsorption and diffusion in molecular sieve zeolite and other adsorbants that are important in catalysis and chemical reaction engineering. He has authored numerous publications and has presented hundreds of invited lectures over his career. His textbook "Principles of Adsorption and Adsorption Processes," published in 1983, remains the standard reference text in this field.
Doug Hall, UMaine graduate (Chemical Engineering, 1981) and resident of Newtown, Ohio, received the Edward T. Bryand Distinguished Engineering Award. Hall has distinguished himself as a triumphant entrepreneur and master inventor. Corporations turn to him to revitalize their products. An engineer at heart, Hall works on pinpointing principles, systems, and marketing approaches underlying the capitalist creativity. He turned his creativity guru practice into the Trailblazer Training Business. Today, in addition to his work with large corporations, Doug uses his Merwyn Technology, an artificial intelligence system to help small businesses and non-profits around the world. His interest in the creative process led to his first book, Jump Start Your Brain (1995). It was followed by Making the Courage Connection and Jump Start Your Business Brain in 2001 and Meaningful Marketing in 2003.


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The Notre Dame Fighting Irish defeated the Navy Midshipmen, 50-10, at Aviva Stadium in Dublin, Ireland, on Saturday.
The Irish took the lead on their first drive, which went 75 yards in 11 plays. Theo Riddick capped the drive with an 11-yard touchdown run, but kicker Nick Tausch missed extra point. The touchdown kicked off Notre Dame's run of 27 straight points before the Midshipmen got on the board with a field goal just before the end of the first half.
Navy had a quick three-play, 75-yard touchdown drive to start the second half, marching down the field with three passes. Navy quarterback Trey Miller found wide receiver Shawn Lynch on a 25-yard reception on the scoring play. However, a comeback was not in the making as the Irish scored 23 unanswered points to close out the game.
Box Score Heroes: Notre Dame's Theo Riddick finished with 107 yards rushing on 19 carries (5.6 average) and two touchdowns. He also had two receptions for 25 yards. George Atkinson III was also impressive with 99 yards rushing and two touchdowns on nine carries. Navy's Trey Miller was not much of a threat on the ground, with 16 yards on 20 attempts, but was efficient through the air, going 14-of-19 for 192 yards, one touchdown and one interception.
Rankings Ramifications: Notre Dame entered the game ranked No. 24 in the USA Today Coaches' Poll. After the impressive win, the Irish will have no problems staying in the Top 25 and could move closer to the Top 15, depending on other results on Saturday.
But Did They Cover? Notre Dame, favored by 16.5 points entering the game, easily beat the spread. And with a touchdown by Robby Toma with just 39 seconds left to go, they also managed to top the 58.5 over/under. Check out the odds for this game and all the college football games this week at our SB Nation Odds hub.
For More On This Game: For more on Irish football, visit our Notre Dame blog One Foot Down. For more on Navy football, visit SB Nation DC. And you should probably start reading Big East Coast Bias.
Next Week's Schedule: Notre Dame will play Purdue next on Sept. 8 while Navy will be off next week. The Midshipmen play their next game on Sept. 15 at Penn State.


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MARKSVILLE, La. (KALB News Channel 5) - The boil advisory for customers with Fifth Ward Water System in Avoyelles Parish have all been lifted.
MARKSILLVE, La. (KALB News Channel 5) –A boil advisory has been issued for the Fifth Ward Water System in Avoyelles Parish.
This boil advisory only affects customers from Railroad Tracks on Highway 114 by Lindsay Lane to the intersection of Highway one and Highway 114.
It also affects the intersection of Highway 114 and Highway one north to end of Fifth Ward Water System service. This does include side roads in Echo and Poland area north of Odell's Grocery.
This will not affect other Fifth Ward Water System customers.


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Profile Proloy Bagchi
Proloy Bagchi Profile Page
A retired Indian civil servant who has taken to writing as a citizen journalist. Interested in topical and environmental issues, I not only try to inform but also project a view that is independent and unbiased. Having written for major and minor newspapers in India and for several online citizen journalism sites for almost a decade, I can claim to have acquired the necessary experience to put across my view succinctly.
I have also been actively involved in community work through the Bhopal Citizens' Forum, perhaps the foremost pressure group in the town
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SOURCE Crystal Cruises
Alaska, Berlin, New Orleans, Philippines Feature Highly in Record-Setting Announcement
LOS ANGELES, June 10, 2014 /PRNewswire/ -- "World's Best" Crystal Cruises has unveiled its 2016 and early 2017 itineraries, besting several of its own industry-leading records: more maiden calls (41), more overnights (119, 40 of them "double" overnights), more shorter (five- to 10-day) cruises, and an earliest-ever itinerary announcement – with fares available and open for booking -- for the ultra-luxe line. Highlights for the luxury cruises include returns to Alaska, New Orleans, and the Philippines; expanded West Coast, Central American, and Caribbean; choices; three trips through Antarctica; inclusive land programs in Berlin and Montreal; a pan-Pacific Grand Cruise; and two completely different World Cruises (in 2016 and 17). In total, Crystal Symphony and Crystal Serenity will sail 74 five- to 102-day voyages around the world over the approximately 15-month period.
Year Overview:
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2017 (1st Quarter) Summary:
The 2016 and early 2017 cruises are now available for booking with limited-time, all-inclusive Book Now fares starting from $1,785/person until June 30 at www.crystalcruises.com.
Crystal Cruises' passion for taking care of guests in an inviting environment of extraordinary space, quality and choices has earned the company more "World's Best" awards than any other cruise line, resort, or hotel in history.
For more information and Crystal reservations, contact a travel agent, call 888-799-4625, or visit www.crystalcruises.com.
CONTACT: Mimi Weisband or Susan Wichmann 310-203-4305, firstname.lastname@example.com.
VISIT: Crystal's Media Center and engage with us at www.facebook.com/crystalcruises, www.twitter.com/crystalcruises, and www.youtube.com/crystalcruises
Photo - http://photos.prnewswire.com/prnh/20140610/116641
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NEW YORK -- Losing may not please the masses, but it doesn't necessarily make for bad theater. Take the Mets, for instance, who suffered through a second straight losing season in 2010, but managed to create a host of memorable snapshots. From the moment Jason Bay first slipped on a Mets jersey in January to just this week, when players scattered to their various homes for the holidays, the Mets in 2010 created a sometimes turbulent, sometimes frustrating, but infinitely interesting chronicle.
There was the story of R.A. Dickey, who almost -- and who would have blamed him? -- quit baseball before rejuvenating his career as a knuckleballer with the Mets. There was the tale of Angel Pagan, who finally overcame injuries to set a once-promising outfield career back on track. There was the introduction of Hisanori Takahashi, a 35-year-old lefty whom nobody took seriously -- until he started winning, that is.
There were also disappointments, of course, those more numerous than the successes. Once again, the Mets could not overcome injuries to key players and once again, they consistently fell short in big spots. But with the end of the season came a new sort of hope, when the Mets gutted their front office and baseball staff and hired a new regime.
Whether those moves will ultimately bring change to Flushing remains to be seen. All the Mets know is that 2010 is almost over, 2011 has the potential to be brighter, and beyond that the team feels more optimistic still. Patience is the key. So in the meantime, a look back at the five most memorable storylines of a Mets season that didn't quite go their way:
Looking back at 2010MLB Year in Review
Game prospering
Final standings
Statistical leaders
5. Prevention and recovery? Only to a point
Greeting the Mets upon their arrival to Spring Training were brightly colored signs posted throughout the clubhouse in Port St Lucie, Fla. "Prevention and recovery," each one read, alluding to the unthinkable number of injuries that befell the team in 2009. This year would be different, the Mets said. This year, they'd be healthy. But while the Mets did spend far less time on the disabled list in 2010 than they had the previous season, they could not elude nagging injuries to Jose Reyes, Bay and Carlos Beltran, nor a crippling season-ending shoulder tear for Johan Santana.
4. Beltran returns, but to what end?
Not since Pedro Martinez in 2007 had the Mets anticipated an injured player's return more than that of Beltran, who was originally due back from offseason knee surgery in April. Then his return was pushed back to May. Then June. Then July. Though Beltran finally did return for the first game after the All-Star break, he immediately slumped both at the plate and in the outfield, looking nothing like the five-time All-Star of old. Finishing with a .255 average and seven home runs, Beltran didn't find his groove until September, when he finally began hitting with consistency. By then, it was far too late.
3. Twenty innings and one memorable win
If not the high point of the 2010 season for the Mets, the night of April 17 certainly ranked among its tallest peaks. Badly needing a victory after a sputtering start to the season, the Mets battled the Cardinals for nearly seven hours in St. Louis, fighting through 18 scoreless innings and finally coming away victorious on Reyes' sacrifice fly in the 20th. Among the absurdities? Two Cards position players pitched. Mets starter Mike Pelfrey recorded the save. And both teams were left shaking off memories of one of the most bizarre games in recent history.
2. He came, he saw, he knuckled
Among the first players the Mets cut in Spring Training this year was Dickey, a 35-year-old journeyman attempting to resurrect his career as a knuckleballer. And amazingly, Dickey did, earning a callup in May and immediately staking his claim as one of the most philosophical, unassuming, self-reflective and sometimes bizarre men in baseball. Most importantly for the Mets, Dickey was good. Real good. Steadying a staff that had grown desperate for innings, Dickey fired 174 1/3 of them with 11 victories and a 2.84 ERA.
1. Out with the old, in with the new
Desperate for change after two consecutive losing years, the Mets parted ways with general manager Omar Minaya and manager Jerry Manuel one day after the season ended, eventually hiring Sandy Alderson and Terry Collins to replace them. The difference was apparent immediately, when Alderson laid out a plan for fiscal prudence and Collins began displaying plenty of the intensity for which he is famous. In many ways, each man seemed nothing like his predecessor; the Mets will soon discover if those differences can also lead to some better results.
Anthony DiComo is a reporter for MLB.com. Follow him on Twitter @AnthonyDicomo. This story was not subject to the approval of Major League Baseball or its clubs.


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Guideline 3. Surgical Management of Osteodystrophy
3.1 Lower extremity angular deformity should be surgically corrected if the deformity is progressive or severe as defined by interference with gait, or by the presence of a mechanical axis deviation of more than 10° between the femur and tibia. Control of secondary HPT is recommended prior to surgical correction. (OPINION)
3.2 Symptomatic proximal femoral slipped epiphyses (SCFE) should be surgically stabilized if KDOQI target values for PTH are not achieved within 3 months of the diagnosis of SCFE. (OPINION)
Renal osteodystrophy refers to the effects of chronic renal failure (CRF) on the skeletal system. Although the underlying defect is metabolic in nature, this section is primarily concerned with the consequences of CKD most likely to be encountered by the orthopedic surgeon. These issues are largely the result of mechanical failure superimposed on the underlying metabolic and histological changes. They occur either acutely as seen in pathological fractures, or on a chronic basis as exemplified by severe and progressive knock-knees and bow-legs. From an orthopedic perspective, skeletal abnormalities are primarily the result of 2° HPT. Along with optimal metabolic treatment of these patients is a need for concurrent orthopedic management.
Prompt treatment of musculoskeletal deformity prevents further deformity, restores patient function and mobility, and improves patient self-esteem. Patients with renal osteodystrophy exhibit delayed acquisition of motor milestones. Skeletal age is also delayed, and short stature is to be expected with children often falling below the 5th percentile in height.44 The role of the orthopedist is to recognize these associated conditions, refer for management of metabolic issues (including possible GH treatment), and treat bony deformity. One of the frequently overlooked associations is a severe myopathy. Resistance training in adults can result in significant increases in both muscle mass and strength, and physical therapy is an essential part of treatment for these patients.45
The treatment of musculoskeletal complications must be tailored to the individual. Medical stabilization of 2° HPT is an important component of the care of angular deformity and slipped epiphyses. When surgery is necessary, medical management to achieve metabolic stability is of great importance. This improves surgical fixation and healing by improving the biomechanical strength of bone while limiting the incidence of postoperative recurrence. Elevated serum alkaline phosphatase levels (above 500 U/L) are associated with poor healing and continued bony deformity despite surgery.46,47
Angular Deformities
Angular deformity of the weight-bearing bones is the most common musculoskeletal abnormality in children with renal osteodystrophy. Of these, the most common is genu valgum, although genu varum, ankle valgum or varum, and coxa vara may also be seen.48,49 The cause of angular deformity is likely multifactorial. Metabolic abnormalities suppress physeal maturation, and asymmetric forces placed across the physis may compound the situation according to the Heuter-Volkmann principle (excessive compressive forces inhibit physeal growth).50 Finally, slipping of the epiphyses (discussed below) with subsequent healing may also result in residual angulation.
Although no one parameter predicts which patients go on to angular deformity, there is general consensus that it is related to metabolic instability, and that prompt correction of this instability can lead to improvement of skeletal deformity.46, 51-55 The age at onset of renal failure impacts which deformity is more common. Patients with physiological knee varus at the onset of renal failure tend to develop genu varum, while older patients with physiological valgus at disease onset tend to develop genu valgum.48
Evaluation of patients with angular deformity56 can be quantified with clinical photographs.56 For deformity out of the range of normal, standing lower extremity radiographs from hips to ankles on a 36" cassette are warranted. Deformity may be primarily at the distal femur, or proximal tibia, or variably divided between them. Angular deformity can improve with medical therapy alone.51 Patients without much growth remaining or with severe deformity are unlikely to satisfactorily improve, and they are usually treated with corrective osteotomy.47, 49 Patients with open physes and moderate valgus deformity may be treated with medial hemiepiphyseal stapling.47
Surgery is indicated when correction of the metabolic bone disease does not lead to resolution. The goal of surgery is to restore a normal anatomic axis such that a straight line passes simultaneously through the femoral head, center of the knee, and center of the ankle (talar surface), with the patient in a standing position. In addition, the ankle and knee joints should be parallel to the floor. Depending on the relative contribution of the distal femur versus the proximal tibia, the condition may require osteotomies above, below, or simultaneously above and below the knee joint in order to achieve these goals. Occasionally a varus deformity in the distal tibia may require a separate correction at that level.
Slipped Epiphyses
In contrast to adolescent idiopathic slipped epiphyses, slipped epiphyses in the renal osteodystrophy patient commonly occur through the metaphyseal—and not the physeal—regions of long bones. Although the most typical location is the proximal femur, slips have been reported in the distal radius and ulna, distal femur, proximal humerus, and distal tibia and fibula.48, 57-60 They likely occur due to 2° HPT, which leads to osteopenia and fibrosis of the metaphysis, thereby weakening it. Application of shear forces through weight bearing or unequal muscle pull at the ends of long bones are presumably the forces leading to gradual deformity through the area.
With lower extremity slips, patients usually present with an abnormal waddling gait. Upper extremity slips usually result in obvious skeletal deformity, though subtle deformity can be overlooked because these patients have widening of the metaphyses of long bones, giving them a pre-existing abnormal appearance at any rate. Radiographs of the affected areas are diagnostic. The vast majority of slips stabilize with medical treatment of the bone disease.57,58,61 Biomechanically, slip progression with further varus deformity is likely and can be prevented by medical and surgical stabilization of the slip. Therefore, if medical stabilization is not achieved promptly, pinning is undertaken.57 Many children are less than 10 years when the hips first slip, and many children do not close their physes for another 10 years since maturation is delayed. Thus, terminally smooth pins are usually placed with threads engaging bone only at the lateral cortex of the femur. This allows continued growth of the physis along the axis of the smooth portion of the pin.62 For non-hip-slipped epiphyses, observation and medical therapy alone are indicated, as long as there is skeletal growth remaining and the deformity is improving. An unacceptable deformity in a patient with little or no skeletal growth remaining is treated with surgical stabilization.
Avascular Necrosis
Avascular necrosis of bone occurs in the setting of CRF. The femoral head is a common site, and symptoms are often mild when compared to the radiographic appearance.63 While GH treatment may play a role in the development of AVN in these patients,64 the majority of reports associate the incidence of AVN with chronic immunosuppression after renal transplantation.48, 65-67 The incidence of this complication appears to be dose-related, though no specific dose-time guidelines exist.65,68,69 While the femoral head is the most common site, reports delineate the talus, humeral head, femoral condyles, and metatarsals as other involved sites. The diagnosis can be somewhat confusing in these patients because approximately 20% develop osteosclerosis, the cause of which is poorly understood. The increased bone density seen radiographically with avascular necrosis before collapse can have a similar appearance to osteosclerosis. The advent of magnetic resonance imaging (MRI) has aided in making a more secure diagnosis.
Strength of Evidence
Case-based series of children with either SCFE or lower-extremity angular deformities support the idea that prompt optimal metabolic control is an integral component of the orthopedic care. There are only retrospective studies regarding the surgical treatment of angular deformity and SCFE. 46,47,57,62
Because few centers treat large numbers of patients with renal osteodystrophy, no prospective studies exist regarding optimal treatment of the orthopedic manifestations of the disease. Treatment recommendations are therefore largely based on the opinions of those who treat the largest number of these patients.
Research Recommendations
Although it is accepted that metabolic disease control is important if surgery is planned, future studies should examine the importance of control duration in the perioperative period and how this relates to surgical outcome. Also, the musculoskeletal manifestations of disease can improve with metabolic disease control, and a prospective study examining deformity improvements without surgery might lead to a better understanding of surgical indications. Studies comparing different surgical techniques for treatment of angular deformity are needed, as are studies exploring the optimal surgical fixation for SCFE stabilization.
|© 2005 National Kidney Foundation, Inc.


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Book your room at Sleep Inn Conway
Standard Room, 2 Queen Beds, Non SmokingMax Occupancy: 4 guests (up to 3 children, 3 infants)
Standard Room, 1 King Bed, Non SmokingMax Occupancy: 2 guests (up to 1 child, 1 infant)
Standard Room, 1 King Bed, SmokingMax Occupancy: 2 guests (up to 1 child, 1 infant)
Standard Room, 1 King Bed, Non SmokingMax Occupancy: 2 guests (up to 1 child)
Conway hotel with a seasonal outdoor pool
Situated in Conway, this hotel is in the same area as Conway Riverwalk. Regional attractions also include Coastal Carolina University and Horry Georgetown Technical College.
Hotel Features
Amenities at Sleep Inn Conway include complimentary wireless Internet access, meeting rooms, and a 24-hour front desk.
Room Amenities
Televisions come with cable channels. Guestrooms also feature complimentary wireless Internet access, refrigerators, and air conditioning.Information missing or incorrect? Tell us!
Sleep Inn Conway
At your hotel
Guests can enjoy a complimentary breakfast. Public areas are equipped with complimentary high-speed wireless Internet access.
- 24-hour front desk
- Total number of rooms - 54
- Number of floors - 2
- Free breakfast
- Meeting rooms
- Outdoor seasonal pool
- Free Wi-Fi
Stay connected
Available in all rooms: Free Wi-Fi
Available in some public areas: Free Wi-Fi
In your room
- Air conditioning
- Phone
- Cable TV service
- Coffee/tea maker
- Complimentary weekday newspaper
- Desk
- Free local calls
- Hair dryer
- Iron/ironing board
- Refrigerator
- Free Wi-Fi
Eat and drink
Guests are offered a complimentary buffet breakfast.
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- Accessible path of travel
- Accessible parking
- In-room accessibility
The fine print for Sleep Inn Conway
When you arrive
Check-in time starts at 3 PM
When you leave
Check-out time is 11 AM
You need to know
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.


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If you follow football, it is no surprise that the Carolina Panthers are among the six bottom teams in the National Football League with the rankings. In fact, there are only two teams in the league with worst records.
And the only thing worse than the Panthers loss record at the end of the game - is their loss record at the beginning.
We're talking about the coin flip.
The Carolina Panthers are an astonishing 0-for-12 on coin tosses this season, 11 game starts and one overtime toss.
So head coach Ron Rivera wants you - the fans - to pick heads or tails for Sunday's game at the Kansas City Chiefs.
You can vote how you want the Panthers to call the toss on Sunday by voting in a poll on their Facebook page.
So what's the lucky call - heads or tails? Vote on the Panthers Facebook page and tell us what you think in the comments below.
1 Julian Price Place
Charlotte, NC 28208
FCC Public File
EEO Report
Closed Captioning


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Crangasi parc
by W. H. Mahyo
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Panoramic photo by W. H. Mahyo Taken 17:03, 16/07/2009 - Views
Crangasi parc
The World > Europe > Romania > Bucharest
Giuleşti is a neighbourhood in northwestern Bucharest, in Sector 6. The Giuleşti Stadium, Giuleşti Theatre, Podul Grant are located in Giuleşti. Also, the Griviţa Railway Yards and Lacul Morii are located nearby. The Giulesti Stadium (officially "Valentin Stanescu") is the home of Rapid Bucuresti soccer club, one of the best teams in Romania.
The area was inhabited for millennia and it gives its name to the neolithic Giuleşti-Boian culture, the middle phase of the Boian culture, which inhabited in the 4th millennium BC Muntenia and later expanded into southern Moldavia and southern Transylvania.
In medieval age it was a village, which later was included in the Chiajna commune, but it was included in the administration area of Bucharest in 1939.
Lacul Morii este un lac de acumulare executat în principal pentru protecţia municipiului Bucureşti îm...
The Dâmboviţa River is a river in Romania. It starts at the junction of headwaters Valea Vladului and...
Biserica Sf. Grigore Palama
Politehnica University of Bucharest Universitatea Politehnica din Bucureşti is a tehnical university ...
Sports Arena is under contract with Politehnica University of Bucharest, students can take gym classe...
Parc Regina Maria - Bucharest- Regina Maria, nascuta Maria Alexandra Victoria pe 29 octombrie 1875, a...
The Botanical Garden of Bucharest, now named after its founder, Dimitrie Brândza, is located in the C...
The Botanical Garden "Dimitrie Brandza" of the Bucharest University is a cultural, educational and re...
Overview and History
Bucharest, Romania was first mentioned in written history around 1459 AD. Since then it has gradually grown in influence, becoming the capital of Romania in 1862 and even earning the title "Paris of the East" for its cultural magnetism.
The city has a population of about two million people and makes up one of the main industrial centers of eastern europe.
The origin of the name Bucharest comes from the legendary outlaw and prince Bucur. Linguistic roots from Albanian and Thracian languages connect that name to words like "beautiful", "glad" and "joyous."
Bucharest was home to Wallachian Prince Vlad the Impaler in the 15th century. The city was burned down by the Ottomans in the early 17th century, rebuilt, and ravaged by the Plague over the next two hundred years. Battles between the Ottoman empire and the Austrian Hapsburgs saw Bucharest occupied by Austria and also Russia in the eighteenth century.
In 1861 Wallachia and Moldova were united to form the Principality of Romania with Bucharest as its capital. This new region was occupied by Germany during World War One and saw heavy Allied bombing in World War Two. In the middle of the war, Romania joined the Russian side against Germany, and was bombed again, ths time by the Luftwaffe.
Following the wars, Romania was under Communist leadership by Nicolae Ceausescu. His tenure came with the construction of many large Soviet-style buildings which took over the historic districts of the city. He was overthrown in the 1989 revolution.
The 1991 Constitution established Romania as a republic with a multi-party system, market economy and individual rights of free speech, religion and private ownership.
Romania joined NATO in 2004 and the European Union in 2007.
Getting There
You'll be flying into Henry Coanda International Bucharest Airport, the biggest airport in Romania. Henry Coanda built the world's first jet powered aircraft, did you know that?
The airport is 16km north of the city and connects by bus, taxi and a shuttle bus to the Gara de Nord, Bucharest's main train station.
Bucharest has an extensive public transportation system, one of the largest in Europe. There's a Metro along with buses, minibuses, trams, trolleybuses and light rail. They have limited the number of taxi licenses to ten thousand to keep down the traffic problems.
The main train station is called the Gare de Nord and it connects to all the cities in Romania as well as Belgrade, Budapest, Vinena, Prague and Moscow. The commuter rail line is currently being extended to unite it with surrounding counties.
People and Culture
The currency is the Romanian Leu (RON) which exchanges at about 4.3 RON to the Euro at the time of this writing.
The first known art in Romania dates to 10,000 BC as cave paintings in northwest Transylvania. Pottery from the Neolithic Age (4000 BC) has been found widely, all around the country. Around 2000 BC there was a distinct group of Thracian people here, whom the Greeks referred to as "Getae". The Romans called them "Dacians" and Herotodus described them as ""the fairest and most courageous of men," because they believed in the immortality of the soul and were not afraid to die.
Things to do, Recommendations
Rumor has it that Romania sits on one of the world's strongest magnetic lines, and these are responsible for attracting psychics and... wait for it... VAMPIRES to the area!!!
Many "dracula" tours take place in Romania, including such places as Sighisoara, the Snagoc Monastery, Castle Bran and of course, Curtea Domneasca. These sites are all related to the life of Vlad Tepes, the legendary Count Dracula.
Apart from that, Bucharest is known for its large neoclassical buildings and fashionable parks (in their day). Visit Cismigiu Park, Calea Victoriei street and the Royal Palace for a taste of the architectural history.
Text by Steve Smith.


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Associated Press
WASHINGTON — Wheatland Lions Club soup supper will be from 4:30 p.m. to 7 p.m. Saturday, Jan. 26, at the Small Town Crossing Building, 130 S. SR550, Wheatland. On the menu: chili or vegetable soup, dessert and drink. Freewill offering.
'Parents Night Out' on Feb. 4
Are you having trouble communicating with your kids? Is it always a battle to get them to bed or to clean their rooms?
Take time out of your busy schedule and invest some time in your family by learning some new communication and discipline techniques at the next "Parent's Night Out" series sponsored by Purdue Extension with funding from the Daviess County Community Foundation.
Bryan Engleman, part-time counselor will be the instructor. Everyone is welcome - parents, grandparents, foster parents and other caregivers. Anyone who wants to invest time in improving their relationships with their children and others will find this program rewarding.
The series begins Feb. 4 from 6:30 to 8:30 p.m. at Washington Catholic High School Library in Washington. The program will last for three consecutive Monday nights. For registration and more information contact the Daviess County Extension Office at 254-8668, 687-7800 Ext. 224, or 486-3535, Ext.224 or email Jennifer at firstname.lastname@example.com. Please call and register by Friday, Feb. 1. The office is located at 214 N.E. 3rd St.


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First Trax Brown Ale - Fernie Brewing Co.
Displayed for educational use only; do not reuse.
Ratings: 24 | Reviews: 14 | Display Reviews Only:
Reviews by DoctorStrangiato:
Alberta (Canada)
4.1/5 rDev +12.3%
Poured a 355-ml can into a tulip glass.
Appearance - fine brown ale with a thing head with a nice lace around the edge.
Smell - nutty, almond aromas and a little fresh coffee scent as well.
Taste - coffee-choco flavours over a nice roasted malt taste. Very nice, calming and enjoyable.
Mouthfeel - very smooth with the right amount of activity.
Drinkability - very easy going down. Could put away several of these very easily.
02-01-2010 04:39:06 | More by DoctorStrangiato
More User Reviews:
3.3/5 rDev -9.6%
(1 liter swing-top bottle served in an imperial pint glass)
A- Deep mahogany brown clear body with a thick rocky tan head. Nice gentle carbonation.
S- Faint toasted malt aroma with a nice crisp hop smell. Almost a hint of chocolate but it is very hard to detect.
T- Very nice crisp clean maltyness. Not pale malt but just a bit toasted. The hops are not a sharp taste but kind of build up to a slight taste at the end of the sip. Maybe just a bit of nuttiness and a hint of fruity tang at the finish.
M- Kind of a slippery mouthfeel with just a bit of bitterness in the aftertaste.
D- Although the alcohol is a bit higher than most English brown ales you don't really notice it. It is a well-crafted brew that is great for a session and I'm glad it came in a 1-liter bottle. Sipping this reminds me of chewing on malted grain and it really has a nice freshness to it. Definitely worth tracking down if you find yourself in Fernie BC.
03-15-2005 02:40:35 | More by rhoadsrage
Alberta (Canada)
3.68/5 rDev +0.8%
An extended weekend ski-cation at Panorama Resort, and it appears that this is the current local craft offering/Kokanee beater in each and every of the numerous venues that populate said mountain village.
This beer appears a clear, rather gorgeous dark ruby hue, with one finger of reservedly foamy, and mostly creamy off-white head, which leaves a decent paint job of amateur webbed lace around the glass as it duly settles.
It smells of a faint oily nuttiness, some bittersweet cocoa notes, and a bit of staid toffee/caramel malt sweetness. The taste is mildly toasted bready caramel malt, underwhelming chocolate powder, and leafy, somewhat stale earthy hops.
The carbonation exhibits an average level of generally sedated bubbles, the body mostly smooth, with a subtle, mildly creamy offset. It finishes off-dry, the nutty malt doing well enough to persist, while the cocoa and hop notes skip out to an early dip in the nearest slope-side hot tub.
Whether at lunch in the lodge, hill-side mid-afternoon, apres-ski on the verily frozen patio, afterwards in the chic condo, or even later in the pub after finally warming the hell up, this proved to be a balanced, agreeable pint, an easy drinking brown ale for all occasions, it would seem.
03-01-2011 21:26:24 | More by biboergosum
Alberta (Canada)
3.48/5 rDev -4.7%
A - very dark amber, one thumb tan head with decent retention and a nice lace up the glass
S - nutty and sweet caramel malt, hints of cherry and alcohol type sweetness, all very rich smells
T - the nutty and sweet malts are mixed with the extra sweet tastes right away, there is some of that sweet cherry pie filling flavour, but the alcohol flavour does seem to creep up on the finish
M - low carbonation, the feel quickly moves to a dry and tart sensation that isn't bad but doesn't quite fit
D - very rich flavours are interesting, more than I was expecting on that front, but between the sweetness and dry feel you probably wouldn't want to session
08-13-2010 02:52:13 | More by joemcgrath27
British Columbia (Canada)
3.56/5 rDev -2.5%
On tap while watching roller derby at the Royal City Curling Club.
Smelled and tasted of molasses. I found this overly sweet without much complexity. It wasn't really what I'd expect of a brown ale - I don't even really taste the roasted malts, it just tastes sweet. A bit disappointing.
05-05-2014 05:32:17 | More by souvenirs
Alberta (Canada)
3.55/5 rDev -2.7%
Fairly deep brown with some reddish hues. Light passes through the thinner parts of the glass. A hard pour generated two full fingers of beige head, which is relatively slow to recede.
Toasted malt aroma is first that I note. Then chocolate malt (like the drink, not the ingredient). Mix in just a bit a sourness. Not bad.
In the taste, toasty comes first again, with a much more subtle chocolate. Nuttiness fairly pronounced in the finish. Can't find much hop flavour to comment on.
Pretty good mouthfeel for the style, there is a bit of creaminess to go with ample but soft carbonation.
The English Brown style is almost never a show stopper, and this is no exception. That being said, it is a fairly solid brew and would make a decent pub session beer.
03-04-2009 06:15:24 | More by elricorico
Alberta (Canada)
2.95/5 rDev -19.2%
Came in a 355 ml brown can, fitting enough colour choice for the style. Pours out a transluscent mahogany in appearance, red cola highlights when held up to the light, with a thin tan head that didn't retain very long. Toasted malt, coffee and chocolate wafer detected on the nose. The flavour is a much more watered down version of the aroma, cannot live up to the robustness of it. In fact it doesn't have much of a flavour at all except for subdued toastiness to it. A brown perhaps expected to be drank straight from the can. The mouthfeel at least is decent, holds its own without having to be propped up by the carbonation. In the end though it's a bit disappointing from what the aroma promises. A watered down brown for the macro market perhaps?
03-12-2006 19:04:44 | More by IronDjinn
Ontario (Canada)
3.75/5 rDev +2.7%
03-17-2014 21:50:14 | More by DamageCase76
Alberta (Canada)
4.5/5 rDev +23.3%
07-16-2012 01:13:09 | More by Alberta_Beer_Guy
Alberta (Canada)
3.5/5 rDev -4.1%
02-02-2012 05:43:23 | More by slimspady
Alberta (Canada)
3.73/5 rDev +2.2%
We visited Fernie for a wedding, and although I missed the Brewery Tour (only on Friday @ 3:00), was still able to try all of their beers on tap at different venues.
Poured a dark amber brown, unfortunatley no head or lace left by the time the pint arrived. Nutty and sweet caramel malt smell. More of the same sweet malts, nuttiness, earthy bittering hops to finish. Low carbonation, smooth feel, but not flat. Dry finish. Sweetness comes through more at the end, a decent local brew.
08-25-2010 03:11:36 | More by BigBry
British Columbia (Canada)
3.25/5 rDev -11%
A: Copper/dark-amber; off-white head, very little retention, some lace.
S: Fruity esters, sulfur, caramel, toffee.
T: Sweet caramel up front with an earthy bitterness in the finish; toffee, some fruity ale esters and a hint of nuts.
M: Light to moderate body and carbonation.
D: Very approachable, but too much dark caramel/crystal malt sweetness for me.
09-13-2006 03:10:55 | More by Derek
Saskatchewan (Canada)
3.13/5 rDev -14.2%
355ml can poured in a pint glass. Thanks to my buddy Scott for the beer!
Clear, dark brown with ruby highlights. Dark beige foamy head is 1/4 inch on the pour and slowly recedes to a thin cap. Spots of lacing.
Aroma is malty, woody and slightly sweet. Subtle, but alluring.
Malty with a nutty undertone with hints of wood and caramel. Wet finish is brief with little to no aftetaste.
Thin and watery for a brown ale. Mild carbonation.
A decent brown ale. Lacks some complexity and the mouthfeel hurts the overall presentation and drinkability, but a decent brew none-the-less.
10-06-2010 03:43:17 | More by Noxious26
Ontario (Canada)
4.25/5 rDev +16.4%
01-21-2014 19:56:55 | More by RevCraig
Alberta (Canada)
3.43/5 rDev -6%
355ml can poured into pint glass oct30 2010
A clear brownish amber when held to the light with a fast falling two finger head that left no lace
S mild milk chocolate and not much else
T the same milk chocolate with a little nutty flavor, not too bad just a little basic
M a little silky with enough carbonation to give it some life
D OK beer, I might get board after a few but I could drink another one
decent beer, nothing about this one is going to blow you away but nothing disappointed me either
10-31-2010 05:42:55 | More by wordemupg
British Columbia (Canada)
4/5 rDev +9.6%
11-21-2011 03:12:00 | More by EskimoDave
Alberta (Canada)
3.85/5 rDev +5.5%
Decent looking EBA. Rich cola brown, clear, fluffy head that maybe died a little too soon. Some big chucnks of lacing left behind.
Toasted malts with a generous portion of nuttiness thrown in.
Nice effort! Nice gamesmanshipo between the toasted malt and the nutty malts. Neither dominates and yet they do a dance back and forth on the tastebuds. Slight, slight sourness mixed in and a nice hazelnut bitterness @ the end.
Maybe my pour was overly agressive, but found the the feel to be a bit flat and watery compared to other browns.
Easily their flagship beer...
03-30-2010 00:45:22 | More by Shadman
British Columbia (Canada)
3.13/5 rDev -14.2%
This beer starts out pretty nice but what kills it for me is the tinny finish with over carbonation. A beer that has potential but comes up short but compared to my first tastes of this brewery is an improvement but work is needed. We don't need another OK Springs
04-02-2007 03:00:05 | More by canucklehead
Ontario (Canada)
3.75/5 rDev +2.7%
08-27-2012 14:30:05 | More by BigGruntyThirst
Alberta (Canada)
3.9/5 rDev +6.8%
This was the best North American beer I've ever had from a can. While it can't touch a Holsten Festbock, it was a very nice brown ale and offered something that others don't.
It was almost buttery once you tasted the sour/ grain notes. Very complex, and very tasty.
Worth a try, any time.
01-02-2009 04:32:18 | More by MAB
British Columbia (Canada)
3.75/5 rDev +2.7%
05-22-2013 13:53:53 | More by KStark
Ontario (Canada)
3.25/5 rDev -11%
09-28-2012 17:56:11 | More by 4ster
Alberta (Canada)
4/5 rDev +9.6%
02-01-2014 23:55:38 | More by HarveyBerger
Alberta (Canada)
3.75/5 rDev +2.7%
03-14-2013 08:42:40 | More by schnarr84
First Trax Brown Ale from Fernie Brewing Co.
83 out of 100 based on 24 ratings.


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Rod Gilmore explains what the Ed O'Bannon case ruling will mean to the NCAA members in both money to be spent and how it can affect Title IX.
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text:
Town Square
Children flock to eensy weensy preschools
Original post made on Oct 12, 2013
Read the full story here Web Link posted Thursday, November 24, 2011, 11:03 PM
on Oct 12, 2013 at 8:55 pm
We took a chance and sent our daughter to a new preschool this year. It is very small: 8 children and two teachers, one of whom has an Ed.M from Harvard (plus a CA teaching credential) and the other who has taught preschool for over 10 years. We love it! It's called Grove Academy in Woodside. The school is beautiful and much of the learning takes place in the fenced in yard full of redwoods. I cannot say enough good things about it so far! It will fill up in no time for next year I am sure!
on Oct 14, 2013 at 10:54 am
These small schools are wonderful! In addition to a lot of flexibility, and personal attention, they also provide another benefit - staff continuity, something that larger preschools and daycares don't always have.
on Oct 14, 2013 at 12:11 pm
We did this with our granddaughter. The preschool starts kids at 18 months, and requires parent or grandparent participation for kids under three years. After age three, parent participation is voluntary, but most parents participate. cease it keeps the cost down.
The results have been fabulous: our 2- and-a-half yr old granddaughter is way ahead of others her age, and begs to attend more often ( we just increased her to three mornings per week). She now recites the alphabet and numbers to her infant brother, and tries to read to him.
We sure wish higher education were so pleasant and effective!