text:
Town Square
No free lunch? Try Castro
Original post made on Jul 18, 2008
Read the full story here Web Link posted Friday, July 18, 2008, 12:00 AM
Comments (25)
on Jul 18, 2008 at 9:40 am
There is still no free lunch, unless you are here illegally.
Beside, ccorn dogs and cheese pizzas and chocolate milk? Why not just contribute more to childhood obesity and diabites?
The Castro area is a slum, although some may claim is it over flowing with "diversity". The district is more in the business of attracting warm bodies so it can charge the state for the poor quality of education it provides.
on Jul 18, 2008 at 9:49 am
Buzzkill much?
on Jul 18, 2008 at 1:25 pm
Seriously, Liz could be the next Batman villain.
on Jul 18, 2008 at 5:59 pm
"Unlike during the academic year, over the summer students do not need to provide paperwork or proof of their parents' income to receive free lunches."
Translated, no use holding any one accountable for taxpayers' money. It's like what goes on at the MV Senior Center, a bunch of elderly Asians pull up in their Mercedes Benzes for the free grocery bags of food. No need to prove you actually qualify for handouts.
on Jul 19, 2008 at 6:43 am
I think Liz has a good point. The food is junk, and it just perpetuates a reliance on welfare. People who are in need should at least have to prove their income and legal status.
on Jul 19, 2008 at 9:12 am
First, buzzkill is urban slang and used incorrectly here. Urban slang is most often reverted to by people who are incapable of logical thought.
On topic, however, this is an old scam and a moral hazard. The district makes money off each lunch it provides for free, since the Federal reimbursement rate is higher than the cost of the program. Then, during the school year, the district doesn't hold parents accountable for paperwork proving low-income qualification.
Past Voice articles will show that the district loses money during the school year on free lunches and breakfasts. And it's a shame that the Voice constantly struggles with providing real jouranlistic endeavor when it covers a story such as this. Hint: there are many sides to a story, beyond the superficial and visual realm, or that which the school district shoves down your throat. But wait... this article's overly simplistic approach was designed to appeal purely to the emotions of readers with, say, a fifth grade education at best... but that would comprise at least 50% of the Mountain View's population.
If you want more of a scam, look into the company, Sodexho, that is contracted to provide food service to the school district. It's that same Fortune 500 multinational company that provides junk food to schools and prisons across the country and in the UK. And don't think for a minute that this company is not in it for anything beyond a PROFIT at the expense of children's health.
Solutions: Get some real leadership in the school district and school board to clean this mess up. Demand accountability and provide high-quality food during the summer rather than trying to spin a profit. During the school year do the same. Hire a non-profit company to provide food service. Lastly, demand better reporting from your local paper. As of now, it's struggling to keep up with a high school paper.
on Jul 21, 2008 at 11:14 am
Enough!: Why call for accountability when the school district it happy as long as someone else is paying the bill, meaning the federal government and US taxpayers. This is why every program from social security to medicare is in grave jeopardy.
on Jul 21, 2008 at 12:13 pm
Wait if the kids at landels can't get lunch without being hassled.
Cut backs and all how is it the district gives free lunch during the summer. The district needs to be called on this bs!!!!!
on Jul 21, 2008 at 12:53 pm
I fail to understand why the district can't keep good records and keep track of who qualifies for a free lunch during the school year and who is not paying. And then to completely blow off accountability during the summer??? If they can't do this basic principle of management and accounting than I cringe to think of how they manage and account for every other action that is undertaken, namely providng quality instruction to students. This must be why Mt. View schools perform poorly when stacked up against other schools in the area.
on Jul 21, 2008 at 4:28 pm
The real point here is that good money is being wasted on junk food and that low-income parents are too dumb or lazy or both to recognize it. The NYT came out with an article several years ago about malmutrition in low-income areas. Low-income residents would rather shop at a convenience store, like 7-11, than walk a little to a real store where they can save money and get better food. There are two 7-11s wihin a block of Castro and they are full of the same people that are lining up for free food.
on Jul 21, 2008 at 6:38 pm
The school district, the state, the federal government can no longer afford to run programs that demand no accountability!
on Jul 22, 2008 at 10:16 am
Wake up MVWSD you've been asleep at the wheel to long.
on Jul 22, 2008 at 3:55 pm
Unfortunately, MVWSD relies on parents to be apathetic and inactive. School board seats go uncontested. Few really care.
on Jul 22, 2008 at 4:45 pm
Acountability can begin with some ICE agents standing at the front of the line. They represent federal law and can easily tackle this issue.
on Jul 23, 2008 at 10:11 am
ICE may be a little extreme.
To quote the illustrious Voice:
District lost thousands in unpaid lunches
The Mountain View Whisman School District estimates that it lost close to $20,000 in the 2006-07 school year due to students who did not pay for their $3 lunches.
on Jul 23, 2008 at 10:47 am
If the district lost 20,000 how is it they can afford free lunches?
I doubt the district will deal with these issues. If you've ever gone to a district meeting it seems to me they just drink soda, ask for more money and go for bike rides to Sacramento.
on Jul 23, 2008 at 4:22 pm
Gee Lisa, do you think so? I thought it was just crazy me that noticed this. They scream for more money, and do nothing to try to stop wasting it.
on Jul 23, 2008 at 6:40 pm
MVWSD has had four superintendents in thirteen years. that can't be good.
on Jul 24, 2008 at 4:33 pm
Incredible. They raise your taxes for schools but make no effort to be accountable for lunches served!
on Jul 24, 2008 at 7:05 pm
Notice that it said the district qualified for this "federal program." Meaning different pot of money than for regular school year lunches, or for anything else. My guess is they either use it on summer school lunches, or they don't get it. Has nothing to do with how they manage their budget, this money wouldn't be available to them if they did not use it for summer lunches. And, since it's federal money, you can bet they are administering it exactly as the feds require--that money always comes with long strings and strict instructions. Also--even if none of the famiilies in MV were illegal, there would still be kids needing free lunch--we'd just have "legals" working the minimum-wage and lower jobs, and it would btheir kids who were hungry. The poor kids would still be among us, still needing food. Get off the xenophobia, already.
on Jul 24, 2008 at 7:15 pm
It's morons like you and that different pot of money arguement that is sinking this economy and ruining this country. Last time I checked, I'm writing a tax check to the federal government. I don't like to see it wasted by lazy bureaucrats at a public schools district. Either way it does not excuse the district of keeping good paperwork, translated as accouontability. Besides, the school district makes money off this program, don't think they don't Better to send the money back to the Federal government.
on Jul 24, 2008 at 10:47 pm
So, Enough, your argument focuses on the fact that the districts service provider is a for-profit company-- show us the NFP operator that will provide the service at comparable cost. Also, you claim that the district profits over the program. Prove it.
on Jul 25, 2008 at 9:01 am
You're so smart, eric, you prove it.
on Jul 25, 2008 at 9:28 am
Sorry, eric, it's insider information. I don't want to jeopardize my source. But you can research it on line apparently. Lord knows you seem to have plenty of time on your hands. I certainly hope you are not a public employee doing this from work.
on Jul 25, 2008 at 10:47 am
Enough, most public employees (I'm not one) dont clock in at midmight when I made that post (Im making this one from my balckberry while waiting for someone to show up for a meeting, if you're that concerned about my free time). If your going to make a charge, you should be willing to back it up. If its online as you say, enlighted us and point us in the right direction.
Liz, relax. You'll enjoy life more. Whats wrongt with questioning a statement presented as fact without backup?
If you were a member and logged in you could track comments from this story.
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text:
Agile Adoption and Scaling Patterns
Over the past few months of writing Leading Agile... doing the
Cutter Paper... and now preparing to write this book... we've talked a
lot about different agile adoption and scaling patterns in the
enterprise. Specifically here we've talked about team based agile,
first order agile scaling, and second order agile scaling.
As Dennis and I have noodled around on this... talked to clients... implemented and consulted... and tried to build out this framework... I think we've landed on a five phase roadmap that can be talked about with some degree of clarity. We'll go into detail on these over the next few weeks... but for now... I want to just put the model out there and see what you guys think:
Team Based Agile is what we mostly talk about when we talk about agile. We have Product Owners and Customers... we have ScrumMasters and Teams. We are 6-8 people... maybe all in the same room.. maybe not. We focus on solid engineering practices... collaboration... teamwork.
Horizontal Scaling is the next step. As the name implies... horizontal scaling is taking the team based model and replicating it in different parts of the organization. We see this quite a bit... pockets of agility across the enterprise... but no one is really working together in a coordinated way. Pretty much the same as team based... just more of it.
First Order Agile Scaling is basically Agile Project Management. It is the first time we start talking about how to get multiple teams working together to deliver an integrated product or project deliverable. This is where we first start thinking about the various Scrum of Scrum patterns we talked about a few posts ago.
Second Order Agile Scaling takes a collection of teams from the single project space into agile portfolio management. How are we going to break up projects and throttle them through the teams? This is where we really start to focus on lean and TOC and have to focus on enterprise priorities and investment decisions.
Third Order Agile Scaling is an area we haven't talked much about yet. This is where we take agile outside the product delivery organization. Getting projects out the door isn't our problem anymore... it's not our constraint. We need to start focusing on the integrating the value stream across the entire enterprise.
At each level of adoption and scaling... we plan to introduce a new set of organizational capabilities... and new set of desired outcomes... a new set of WHATs. At each level... we'll explore the agile practices... the HOWs... that can help enable those desired outcomes.
Think about this for me a bit and let me know what you think.
(Note: Opinions expressed in this article and its replies are the opinions of their respective authors and not those of DZone, Inc.)
john green green replied on Sun, 2009/12/06 - 11:37am
nike china shoes
Ash Mughal replied on Thu, 2012/01/26 - 2:52am
I like this structure… just make sure people don't start confusing this with (or falsely smelling) the APMM that IBM is pushing. The whole 5 level thing is a structure that invokes the maturity model smell.
I'm just throwing that out there so you have a head's up that some people might react funny, and why. The fact that you call it "order scaling" is new terminology and might be enough.advanced java

subset: commoncrawl


text:
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They were extremely attentive and always made sure we had a drink. We were all inclusive and we found we could have all we wanted. If you want to have extra premium drinks of course you have to pay extra, but you can have things like Gordon's Gin or Bombay Sapphire as part of the all inclusive package as well as their own house brand. This applied to all the spirits so I can't understand if anyone says they thought the all inclusive was not good.
We were also given free glasses of water whenever we wanted them, in fact in the lido restaurant they came round with it when you sat at a table. You only had to pay for water if you wanted a bottle and that is the same on every cruise line I have sailed on.
We found the food in the Lido to be good, we never had a problem finding something nice to eat. The food in the Meridian in the evening was very good and always really hot. We had the same table each evening and August our waiter was excellent. We used to go in at around 7pm and never queued. Sometimes there would be a queue around 8pm but instead of moaning why don't people use their common sense and maybe vary their dining times a bit!
The temperature was very hot - 40 degrees most days. Istanbul was interesting and Pireaus (Athens) was very nice, not an industrial port (at least not where we berthed). Did not like Mytilene, but Mykonos and Kusidasi are typical small Turkish resorts with clothes and jewellery shops, but nice to just have a walk around.
We have already booked two more Thomson Cruises for next year, knowing we are going to get great service/food and value for money. We have also cruised on NCL and RCCL and found all of them to be great.


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Can someone please give me the definition (for Planning Authorites) for the term Curtilage?
Thanks in advance
goneill wrote:According to the DoELG, the notion of curtilage is not defined by planning legislation (P191 Architectural Heritage Protection - Guidelines for Planning Authorities). The guidelines then attempt to define it as meaning the parcel of land immediately associated with that structure and which is (or was) in use for the purpose of the structure.
I think it means the property on which a building stands but the lawyers could probably pick holes in that.
Confused wrote:Our development is a simple 21sq m extension to the rear of the house (but going beyond the gable wall passed the side entrance to meet just inside the party line between ourselves and our neighbour). We have been told that the 4sq m that goes beyond the gable end of the house is not exempted as it is not considered to the rear of the dwelling but to the side so we are trying to figure out (for the Section 5 application) if the extension is within the curtilage of the dwelling in order for me to answer one of the questions. There are no protected buildings anywhere near by.
tommyt wrote:
Yeah but said garage could be 100m away, but blocking a vista or deliberately designed view or setting of said structure no:confused:
missarchi wrote:I've been dealt a curtilage blow from a bridge before!


text:
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There is little doubt Dale Earnhardt Jr. is the most popular driver in NASCAR, but that was made official again Thursday as he earned his ninth consecutive NASCAR NMPA Most Popular Driver Award.
This year, Earnhardt Jr. beat out Kyle Busch, Carl Edwards, Jeff Gordon, Kevin Harvick, Jimmie Johnson, Kasey Kahne, Matt Kenseth, Bobby Labonte and Tony Stewart after more than 1.5 million votes were cast online.
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Past winners of the award include, Dale Earnhardt Sr., Darrell Waltrip, Bobby Allison, David Pearson, Richard Petty, and others. Curtis Turner was named the inaugural Most Popular Driver in 1956.


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KENNEWICK, Wash. - A family disturbance in Kennewick led to officers closing down a block of 27th Avenue for about an hour on Sunday evening.
Kennewick Police said a juvenile boy was involved in the disturbance and officers responded 'aggressively.' They said because of a weapon in the home, there was a potential for danger however no one was threatened.
Officers took the boy into custody and said it may have been related to a mental health issue.


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Checking facts on Afghanistan
By Angie Drobnic Holan
Published on Friday, December 4th, 2009 at 6:02 p.m.
President Barack Obama announced an increase in troops for Afghanistan this week, renewing debate on a complicated area of American foreign policy.
We looked into a few different facts we heard during the discussion.
Rep. John Murtha criticized the buildup, saying the United States would have more troops in Afghanistan than Russia did during the 1980s. We found his claim Barely True.
Rep. Alan Grayson said, "In the past year, more than 20 percent of Americans have changed their mind about the war in Afghanistan . They conclude we shouldn't be there." We rated that Barely True.
Obama said, "In the last few months alone, we have apprehended extremists within our borders who were sent here from the border region of Afghanistan and Pakistan to commit new acts of terror." We rated that Mostly True.
See individual items for sources.
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Search for exciting venues and eventsFind a Venue
If you need advice or help finding venues or event suppliers, use our free helpline service.
We found 5 venues in Center Parcs.
As serious about business as it is leisure, Center Parcs Longleat Forest serves up purpose-built conference space in a peaceful woodland environment… more »
Don't dismiss Center Parcs as leisure destinations. With its own recently refurbished conference centre, The Venue, the group's Elveden… more »
The original Center Parcs village, Sherwood Forest is set within 400 acres of mature woodland. The resort combines all the leisure facilities… more »
Center Parcs revolutionised the holiday market in Holland over 30 years ago and did the same in the UK when it opened its first village at… more »
Woburn Forest is the latest Center Parcs site to be launched in the UK. Due to open for events in October 2014, the Bedfordshire retreat features… more »
Squaremeal.co.uk has thousands of Restaurant, Bars, Pubs & Club reviews which are based on the experiences of the Square Meal team and thousands of readers. In addition Squaremeal.co.uk features thousands of Venues, interesting Conference and Business Venues and Christmas Party Venues, as well as Events throughout London and the UK. If you are an Event Organiser please contact us. We also feature articles about Restaurants & Bars, Venues & Events, Christmas Parties and Food & Drink. Right now you are in section Hotel & Venue Groups › Center Parcs .Hopefully you've found what you're looking for. If you haven't please either visit the remaining subcategories in Top Venue Menus, the other categories which can be found using the menu on the left, or the large Search box at the top of this page.


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By Adam Hetrick
11 Oct 2013
Lea DeLaria, performer, recording artist and stand-up comedian known for The Rocky Horror Show, On the Town and numerous recordings.
Being the first openly gay comic to perform on American television ("The Arsenio Hall Show" March 1993) is probably the thing I am most proud of. That and knowing I have played gay and straight roles on and off Broadway, created male as well as female characters for stage, film and TV, and have five records out on a major label (Warner Jazz) without once being in the closet.Continued...


text:
Blessed John Beche
- Thomas Marshall
Benedictine monk. Doctor of Divinity from Oxford in 1515. Abbot of Saint Werburgh abbey, Chester, England. Abbot of Saint John's abbey, Colchester, England on 10 June 1530. Friend of Saint John Fisher and Saint John More. Initially opposed King Henry VIII's presumption of supremacy in spiritual matters, but he and sixteen of his monks took take the Oath of Supremacy on 7 July 1534. When his abbey was dissolved in November 1538, he denied the king's right to do so, and refused to surrender the keys. For his belated defense of the abbey, he was charged with treason, and lodged in the Tower of London. Released and re-arrested, he was tried by a special commission in Colchester in November 1539. He stood by the supremacy of the Church in matters spiritual, and the right of the Church to manage its own affairs. Martyr. Venerated in the dioceses of Westminster and Brentwood, and by the English Benedictines.
- hanged, drawn, and quartered on 1 December 1539 at Colchester, England
- if you have information relevant to the canonization of Blessed John, contact
Catholic Bishops' Conference of England and Wales
39 Eccleston Square
London SW1V 1BX, UNITED KINGDOM
- Book of Saints, by the Monks of Ramsgate
- Catholic Encyclopedia
- Catholic Online
- Martirologio Romano, 2005 edition
- Katherine Rabenstein
- Kirken i Norge
- New Catholic Dictionary
- Our Sunday Visitor's Encyclopedia of Saints
- "Blessed John Beche". Saints.SQPN.com. 4 December 2013. Web. 3 September 2014. <>


text:
TULSA, Okla. (AP) - Chris Crawford scored 23 points, including the go-ahead 3-pointer in double overtime, and No. 20 Memphis beat Southern Miss 91-79 on Saturday to win its seventh Conference USA tournament title in the past eight years.
Crawford, the league's Sixth Man of the Year, connected on a 3-pointer from the left wing to put the top-seeded Tigers (30-4) up 78-76 with 2:44 remaining. He also had a jumper and a pair of free throws in a 9-0 run by Memphis soon after that finally put the game away.
Daveon Boardingham scored 19 points and Jonathan Mills had 15 points and 17 rebounds for second-seeded Southern Miss (25-9), which nearly clinched an automatic bid to the NCAA tournament. Instead, the Golden Eagles must hope to get their second straight at-large bid on Sunday.
Evangelist Franklin Graham prayed on a sidewalk outside the Pentagon Thursday after his invitation to a prayer service inside was withdrawn because of comments that insulted people of other religions. More>>


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text:
The National Music Centre gives Canada
a place that amplifies the love, the
sharing and the understanding of music.
The National Music Centre gives Canada a place that amplifies the love, the sharing and the understanding of music.Learn more
Calum Graham
High River, AB
Brian Zahorodniuk
Play Your Part
Amplify the love, sharing and understanding of music!
The National Music Centre provides a high-profile platform both locally and nationally for your brand. As Calgary's first new attraction in 20 years, we anticipate high visitor traffic in the new facility. Our iconic architecture ensures people will take notice! And music is a universal art form – our exhibits and programs will touch people in all regions of Canada.
Sponsorship is more than logos and signage (although those are really important) – it's also about attaching your brand to something that really resonates with your audience in a meaningful way. We're eager to get creative and develop a tailored suite of benefits that take your brand higher with music.
We know how to make partnerships really sing! We understand the value of activation and look forward to developing innovative ways to maximize the value you receive from working with the National Music Centre.
Contact Jeni Piepgrass for information on sponsorship opportunities or meet some of our supporters.
Ways to Give
Click here to make a one time gift with cash, cheque or credit!
Or make a monthly gift – its easy on the pocketbook and great for our sustainability!
There are some terrific tax advantages to making a gift of shares to the National Music Centre. For more information, please contact Jeni Piepgrass.
In Honour / Memory
Does someone in your life love music? What better way to celebrate a birthday, anniversary or other special occasion by making a gift in their honour that will give the gift of music for the whole country!
If you're thinking about estate planning, and a charitable gift if a part of that plan, please consider leaving a legacy with the National Music Centre. Contact Jeni Piepgrass for more information.
If you've recently lost someone who lived a musical life, we would be honoured to help you celebrate his or her memory. Please contact Julien Sicard for more details.
Will your employer match your gift?
Many companies offer an employee donor matching program, allowing you to double your gift! Check with your human resources or community investment department to see if this matching program is available in your organization. Contact Julien Sicard for more info.
Volunteer for NMC Street Teams
NMC Street Teams help us amplify the love, the sharing and the understanding of music in our communities. We're looking for dynamic, engaging individuals who love to talk to people about music and anything else that comes up. If that's you, apply today! We can't wait to hear from you.
Step 1
Contact email@example.com and someone will help you with messaging and materials for your event so your guests know what the National Music Centre is all about. We'll also work with you to document the way in which you'll be supporting the National Music Centre.
Step 2
Celebrate! Your party/concert/potluck/yardsale was a hit, and now, not only are a lot of people newly aware of the National Music Centre and inspired by your passion for it, many of them made donations!
Step 3
Remit the gift to the National Music Centre and please accept our gratitude – you've brought us closer to making the National Music Centre a reality! Hopefully we can do this again sometime!Give Now
Supporting the National Music Centre means that...
• You will give Canada a place that celebrates our rich musical history
• You will nurture new music, new talent and new ideas both at the National Music Centre and across Canada
• You will give students and learners of all ages the opportunity to enrich their learning through music
• You will empower people who are seeking connection – to connect with their culture, to express themselves, to overcome challenges, to grow – to find community.
• You will be a part of something that will give the gift of music for generations to come.


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Restaurant Reservations - Free • Instant • Confirmed
Circle Bistro
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Foggy Bottom restaurants
> Circle Bistro information
Reserve at Circle Bistro
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Private Dining
Circle Bistro
See all
Reviews ›
One Washington Circle
Washington, DC 20037
Foggy Bottom
Getting there ›
Contemporary American
$30 and under
More Details ›
Circle Bistro Details
Dining Style:
Casual Elegant
(202) 293-5390
Hours of Operation:
Breakfast: Daily : 7am - 10:30am
Lunch: Daily : 11:30 am - 2:30 pm;
Dinner: Daily : 5pm - 10pm
Happy Hour Daily: 5pm - 8pm
Payment Options:
AMEX, Diners Club, MasterCard, Visa
Contemporary American, American
Executive Chef:
Michael Cassady
Dress Code:
Smart Casual
Accepts Walk-Ins:
Additional Details:
Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Cafe, Fireplace, Full Bar, Happy Hour, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Takeout, Weekend Brunch, Wheelchair Access, Wine
Catering is available for all events in house- both within the bistro itself as well as for the private meeting spaces of One Washington Circle Hotel.
Visit our page at www.circlebistro.com to stay up to date with events and specials.
Special Events & Promotions:
Visit our page at www.circlebistro.com to stay up to date with events and specials.
For Catering or Private Event inquiries, please contact Rosy Chamou, Catering Sales Manager. at 202-730-1241 or firstname.lastname@example.com
Getting there
Cross Street:
23rd, New Hampshire & L
Public Transit:
Foggy Bottom Metro Station
Hotel Parking
Parking Details:
Complimentary valet parking for diners available at One Washington Circle Hotel.
A word from Circle Bistro
A proud member of the Foggy Bottom neighborhood, Circle Bistro offers classic bistro fare with a focus on locally sourced ingredients. Savor the award-winning cuisine of this intimate neighborhood spot, creating dishes that are at once comfortingly familiar yet wonderfully new.
why Circle Bistro is consistently ranked among the best downtown DC restaurants in The Washingtonian Magazine, and treat yourself to the welcoming warmth and exceptional taste of this renowned culinary address.
Our menus do change frequently to reflect the finest seasonal ingredients. The menus featured on our website are representative of what you should expect at Circle Bistro, but do keep in mind that items on our menu do change from time to time.
Foodspotting photos
See all photos >
Diner Reviews
When we arrived at Circle Bistro
the host did not seem to be expecting us. the tables for 3-4 were all taken and they had to put 2 small tables together. We sat and waited more than a few minutes to place a drink order and noticed other patrons complaining, leaving without food and a large party with children yelling at a wait staff. We thought maybe we should leave and cut our losses. Our order was taken promptly. After a few minutes my daughter actually changed her mind and order, and in no time at all our meals were in front us us just as ordered. The food was delicious and well presented. We expected to wait a long time after what we witnessed, but not so. Clearly not a menu for young children. We enjoyed it and will return."
Dined on 8/23/2014
We dined ahead of a Saturday night
show at the Kennedy Center. There was only one other party in the restaurant, which is a shame because the food and service were wonderful. The staff was attentive without being overpowering, and the pacing got us out of there without feeling rushed."
Dined on 8/16/2014
An early evening reservation meant
we were some of the first customers to arrive. Parking was very easy thanks to the valet service, which was complementary with dinner. The staff was very welcoming. The appetizers we ordered (a grilled peach salad and tuna tartare with superb potato chips) were excellent. A glass of Pinot noir paired well with the black angus burger, which was perfectly cooked. The gnocchi was a little short on flavor compared to other dishes we enjoyed, but was also perfectly cooked. A delicious peach cobbler to end the evening was a sweet finish. Overall a fantastic experience."
Dined on 8/15/2014
Interesting choices and affordable
prices. Gets you in and out in a reasonable time, and there is a shuttle to the Kennedy Center just across the circle. Good selection of wine by the glass. Service was pleasant but uneven."
Dined on 8/9/2014
This restaurant got some pretty
good reviews, which is why we tried it. The service was excellent, but the food was not impressive. It was cooked well, but it felt more diner than anything."
Dined on 8/8/2014
This wonderful restaurant was
empty when we came on Friday evening at 7:15. The room was warm because the air hadn't been turned on. Part of the dining area was closed off. What's happening? The service and food were the usual high quality. We very much hope that Circle Bistro will get the support and clientele it needs to continue. It's always been a favorite of ours when we go to the Kennedy Center."
Dined on 8/1/2014
My husband, Mom and I had the
pleasure of dining here last Saturday before our Lion King date at Kennedy Center. What a great meal! Max, the manager, was amazing and helpful, and our waiter, Jeremy, was so sweet. Everything we ate was delish and presented so nicely! We shared arugula salad with grilled peaches and goat cheese...to die for! Then, beef carpaccio, tuna tar tar, and chilled melon soup apps. All were mouthwatering! Dinner was tuna seared with panko over an eggplant and raisin concoction of some sort. DELISH! Tuna was perfectly seared. Mom/hubby both had the homemade spinach papardelle with veal and mushrooms. They both raved! Coffee was outstanding, and my chocolate cake with cappuccino gelato was the perfect ending."
Dined on 7/26/2014
Meeting friends for dinner at
Circle Bistro was an inspired choice. The calm and relaxed atmosphere allowed for quiet conversation. The waiters were attentive without hovering. The highlight of the evening was the food. The melon soup was perfectly chilled and delicious; the peach salad showcased a melange of flavors that were truly greater than the sum of their parts. The gnocchi was excellent, the crab cakes were well done, and the salmon, with the confit jam and cornbread was thoroughly satisfying. We ended our meal with a shared sorbet, which was a delightful palate cleanser and topped off our evening. Now that we've found this hidden gem in Foggy Bottom, we will definitely return."
Dined on 7/24/2014
Circle Bistro is near work, and
the menu and pricing appealed to me. We found a lovely little restaurant with a friendly staff and creative food selections, yet it was virtually empty! Just 1 table was occupied when we arrived, a few filled in later. The waitress's suggestions let me to an app and salad vs entree: delicious corn chowder and amazing tomato and watermelon salad (yellow watermelon - who knew? Same taste, less 'watery'). My guest's burger was prepared to her liking, and we had desserts, too YUM!. I recommend Circle Bistro to Washington Circle/Foggy Bottom diners who seek a quieter yet classy option to the hyper-busy and noisier restaurants south of the Circle. Enjoy (we did!)"
Dined on 7/15/2014
Place empty when I arrived.
Ordered ceaser salad no croutons (allergy). Salad full of croutons mixed in so I had to pick them out. My host ordered linguini with d mussels. There were 5 small mussels. One had a shell not opened. I can't belueve they served it. Another shell was empty. 5 hand placed on the salad so there is no excuse. Server took order. Three min later came back and asked if we were ready to order . confused us with the only other party in the room. Midway a different server started serving us. No explanation. Completely amateurish and possibly spoiled food."
Dined on 7/11/2014
We had the prix fixe menu. The
salmon was excellent, the chicken was pretty routine. The cocktails were very good; didn't skimp on the alcohol. The service was attentive and friendly. Asparagus soup was starchy but had a great presentation. Overall, we enjoyed it and would return."
Dined on 5/30/2014
We all had sandwiches...they were
tasty but nothing special. Felt the service was less than great...had to ask for things more than once."
Dined on 5/23/2014
I have eaten here many times, and
continue to return. On this last visit, the management had changed since our previous visit, or so I heard. The food was excellent as always, and creatively presented. The old practice of offering a 3-course pre-theater prix-fixe menu had been reinstated, to my pleasure, after a few years without it. The servers were coutreous and conscientious, although they lacked the self-confidence that I had come to expect. The only mishap was that the after-dinner coffee was delivered lukewarm. This was corrected cheerfully."
Dined on 5/13/2014
Dropped by the restaurant for an
appetizer or two prior to seeing a show at the Kennedy Center. The food was quite good as was the service. Hit the spot. "
Dined on 5/8/2014
Good food. New ideas. SLOW
kitchen and service, even when restaurant is not at all busy"
Dined on 4/22/2014
Excekkent food. menu has become a
bit more expensive. Waitress seemed confused. She blamed it on the new menu, but she may have been a bit preoccupied. There were only 3 tables filled that afternoon. The restaurant deserves more guests."
Dined on 4/17/2014
I booked the restaurant for an
informal business lunch when my first choice in the neighborhood was not available, so I was pleased with the convenience. The ambiance was good--not too formal, a quiet buzz from diners, and I appreciated that my party was put in a corner. The service was friendly, but too overbearing; we had three people who kept coming around, too frequently, and we felt badgered. The food was so-so--nicely presented, but the soup had a weird taste and the salad was unremarkable; my first choice was not available, and as I already felt rushed by the service, I made a quick decision and was not entirely happy."
Dined on 4/10/2014
Stopped in after work for the
pre-theatre dinner. Inflated wine prices, poor meal (cold soup with chunks to big to eat without cutting), salty entree, flaccid and Kroger quality dessert. Coffee shop ambiance at best. Place was empty except for screaming babies and one very large obnoxious party seated next to us - with another screaming baby. Did I mention place was empty? We complained about the noise but servers are clueless. Mostly standing around chatting cause they have nothing else to do. Took a while to get dessert - probably had to run to Harris Teeters to pick it up. Won't go back."
Dined on 4/4/2014
Let me emphasize first that
service and setting were excellent. The Maitre d'/waiter asked me how my lunch was (French onion soup and duck confit salad), and I said "quite good". He was concerned that I didn't rate it more highly and wanted to know why. At the time I wasn't up to dissecting the meal and interrupting my lunch conversation, so here goes. The French onion soup was well executed (good umami), but the onions were surprisingly low-flavor, and the Gruyere lacked the sharp note I'd expect. I'll chalk those problems up to raw materials. The duck confit salad was good, but watery. I'm not sure if it was the julienned apples or residual water in the greens; the extra water really took the shine and focus off the duck."
Dined on 4/2/2014
Unfortunately in the 5 or more
years I've eaten in this restaurant, this is the first time the food was deplorable. It was obvious that the chef was not in the kitchen during this lunch. The butternut squash soup was watery & tasteless and did not even have the garnishes described on the menu in it. The beef tartare was brown and old as if it had been prepared with rotting meat or had been prepared days ahead and refrigerated. The crab cake was smelled extremely fishy when brought up to your mouth which made it impossible to eat. It seemed like it was not prepared with freshly picked crab meat. I love this restaurant and believe it was left in the wrong hands that day. There was no quality control in the kitchen."
Dined on 4/2/2014
We were here on a very slow night
in the restaurant. The time between salad and entree was far too long and when the entree came it was obvious it had been sitting for awhile. The salad was good but the rest was passable. In a city of great restaurants, this one doesn't measure up!"
Dined on 4/1/2014
In other words, eat here only if
you are a hotel guest and don't have any other options."
Dined on 3/22/2014
We had a lovely birthday dinner
after a matinee performance on Sunday. The waiter was personable and went out of his way to check with the chef about ingredients in a few of the dishes (one member of our party is gluten-intolerant). There were only a few tables occupied early on Sunday, so it was quiet, which suited us well. The monkfish and the risotto got rave reviews! Since we had ordered the pre-theatre menu, our meals included dessert. The waiter brought us all glasses of very nice port for a birthday toast -- a very welcome treat! Circle Bistro remains my go-to place for pre- or post-theatre in Foggy Bottom."
Dined on 3/16/2014
I take guests there when I want a
chance to talk and enjoy good food. Nice bar also."
Dined on 2/27/2014
The staff person who greeted us
when we arrived seemed surprised to see us and then to learn we had an 8:30 PM reservation. Got the impression that the Circle Bistro did not cater to late diners. This was reinforced when all the other diners left by 9:30 PM and the waiters started rearranging tables for the next day's business. Our waiter assured us that we were not keeping the place from closing, but we did get that impression. My girlfriend had the cheese board, mussels, and a small salad. I got the salmon rillete and gnocdi. Everything was tasty, although the pasta was a little heavy. We may return, but not for another post-theater dinner."
Dined on 2/25/2014
Besides wonderful food (especially
the Roasted Butternut Squash Soup) there is an added advantage: you can avail yourself of the free valet parking, then take the Kennedy Center Shuttle to the play or concert and return. I gave the attendant $5 -- which saved me $17 if I had parked in the Center Garage."
Dined on 2/21/2014
Although the menu is limited, food
quality is excellent. Friendly and professional staff. Highly recommended for small groups/intimate dinners."
Dined on 2/18/2014
If you're staying at the hotel
this place is in, then it might be a convenient spot -- and it might be good just for drinks, too. But I went with my boyfriend for Valentine's Day because they had a special prix-fixe menu, and we were both underwhelmed. It was $45 a person for three courses, and they were all pretty average. After messing up my boyfriend's appetizer, it took 30-40 minutes after the first course to get the second course. With spotty service and pretty average food, it's not a place I'd go again."
Dined on 2/14/2014
Food was good, beautiful
presentation , nice wait staff!"
Dined on 2/14/2014
Circle Bistro offers a great local
spot to meet a friend for good conversation and food. The menu has everything from cheeseburgers to seafood. Offers valet parking which makes it easy to run over for a meal from Virginia. Fun Bar during the week."
Dined on 2/9/2014
We selected this restaurant based
on its rating and proximity to our hotel. The atmosphere in the restaurant was inviting and the service was good. However, the food was mixed. I ordered the butternut squash soup since I had read so many positive reviews of it, but they were out of it (at 7:30 on a Sat night). I also had the seared scallops with grit cake and braised red cabbage. All of the elements were tasty (except the grit cake) but the dish didn't hang together well. My daughter ordered the seafood mezzaluna which she didn't like. when I tasted it, the pasta was undercooked, the dish was under sauced, and the seafood filling was dense and unappetizing. However, the apple crisp desert was wonderful."
Dined on 2/8/2014
We enjoyed our Saturday evening
dinner at Circle Bistro. The menu is limited but all of our dishes were well-executed. Kate, our server, was lovely and fun. Our only quibbles: the lighting is a bit too bright, and tablecloths would be nice. But we would definitely return."
Dined on 2/8/2014
Gnocchi was tough and dry. Service
was so-so. Date's food was bland. Wouldn't recommend it."
Dined on 2/7/2014
We really enjoyed our meal at
Circle Bistro, a boutique restaurant located inside the Washington Circle Hotel. The Monkfish was superbly prepared, and the Duck Confit salad was a delicious medley of fresh flavors. The Bistro has an excellent wine list, and were offering a special on 1/2 bottles of wine. Kate and staff took excellent care of us and I highly recommend for a top notch meal at a quiet restaurant with a modern atmosphere. We look forward to returning to sample the desserts."
Dined on 2/2/2014
My husband and I had been to
Circle Bistro before, but it had been a while ago. We had forgotten just how good Circle Bistro is. The food was all very well prepared. The squash soup was fantastic. The mussels were very tasty with a delicious broth. The Waygu steak frites and the salmon were both prepared perfectly. We also enjoyed the apple crisp. It was a delightful meal and I think we will be back more often."
Dined on 2/1/2014
We went there when the temps were
in the 20s and the wind was pretty strong. We walked in and it was warm and cozy. They had fireplaces lit which was very nice. My husband ordered the butternut squash soup but the portion was too large for us to finish. The chef came out to ask if there was anything wrong with it and we said that it was just more than we wanted. I thought that was pretty cool that they wanted to know if there was an issue. I wanted salmon but was not a fan of their preparation. It was in a salad and I wanted potatoes with mine. They made the change for me and it was a very nice dinner. We had nice wines by the glass and apple crisp for dessert. The waitress and support staff were very nice. I would go back!"
Dined on 1/25/2014
This is no bells and whistles
spot, but the menu is always varied from time to time and the food selection is limited but nicely varied and so no need for mind boggling choices. Wine list is modest but like the food, a nice selection of very good and affordable choices. Often take friends and business associates and have always been satisfied. Servers are always pleasant and professional. Great spot for dinner ahead of a show at the Kennedy Center. For consistency, quality, affordability and reliability this remains one of my favourites."
Dined on 1/24/2014
We are regular visitors to DC and
we always try new restaurants--especially the 1000 point slots--which is how we found this place. We were surprised to find upon our arrival at 8 pm, the place was empty except for a couple of people seated in the lounge area. Nevertheless our meal was quite good. We both had homemade pasta dishes--gnocchi and stuffed pasta--and both entrees were excellent. We had salads beforehand, also quite good. My only complaint was the coffee at the end of the meal and the server didn't charge for that item. Would definitely go again if we stay in Foggy Bottom, but would sit near the cozy fireplace near the bar next time."
Dined on 1/19/2014
We ate at Circle Bistro before a
Kennedy Center performance. The food was great as was the service. The restaurant was not crowded (which was surprising to us). They have a pre-theater menu with several of the items from the main menu. They have free parking in the hotel they are in (with validation) and you can park there all evening and take the shuttle to and from the Kennedy Center. Very convenient."
Dined on 1/18/2014
I find this to be a very good
restaurant for a business lunch or a nice dinner with your significant other."
Dined on 1/17/2014
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2012-2013 Offseason Shopping List
1. Starting Pitcher - Josh Johnson
2. Second Baseman - Maicer Izturis
3. Left Fielder - Melky Cabrera
4. Starting Pitcher - Mark Buehrle
5. Designated Hitter
6. Backup Infielder - Emilio Bonifacio
7. Replace Alvarez - R.A. Dickey (!)
We were in contention until the break last season, and with some upgrades, I think we could be in the hunt for the wild card this year. So, I would consider taking on an "old" player because he fills a specific need.
Rajai Davis, who will be 32 next year, (is that really "old"?) averaged 43 stolen bases a year for the last 4 years. Do you think we would be a better ball club if we had some speed at the top of the order? BTW, you did read that I would much prefer 21 year old Anthony Gose to Davis, right?
Josh Willingham will be 34 next year and has 2 very affordable years left on his contract. He hit 35 HRs last year and has a career .362 OBP and .845 OPS. At ages 34 and 35 I think he is good for at least 25 Hrs a year at Citi, and as a RH batter he would offer great protection to Ike in the 5th spot in the batting order. So, he's affordable, proven reliable, and fills the need for added power in the middle of the lineup.
You may disagree with me, but I am looking for a mix of players. Some who could contribute immediately, while mentoring the kids on the team, and others who need seasoning but who could make us a perrenial contender in years to come.
Former B'klyn Dodger fan. Mets Maniac since 1962.
Then again, Arencibia isn't worth what D'Arnaud was worth, (who as a 20 year old was ranked the #81 prospect in baseball by BaseballAmerica) Gose isn't worth what Michael Taylor was worth, (Taylor had a .312 career minor league avg. at the time and was ranked the #29 prospect in all of baseball) and Syndergaard isn't worth what Drabeck was worth. (Drabeck was ranked the #25 prospect in all of baseball at the time)
OK, you've convinced me.
For Niese and Gee I want D'Arnaud + Gose + Syndergaard + Kevin Pillar or Danny Barnes.
Former B'klyn Dodger fan. Mets Maniac since 1962.
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Niese is under control for 6 more seasons. Halladay was only under contract for one more season.
And Toronto got Michael Taylor, not Gose in the Halladay deal.[/QUOTE]
You are correct, but AA flipped Taylor for Brett Wallace, then flipped Wallace for Gose.
If the Jays traded Lawrie for Niese I'd lose my ****. That would be an absolutely AWFUL deal for the Blue Jays.
Yes, Lawrie hasn't done that much yet but he has shown flashes of brilliance, much more than guys like Justin Smoak has in the big leagues (does no one remember Lawrie's rookie season where he tore the cover off the ball?)
Some of these trade offers here are downright insane. Gose, Syndergaard and JPA for Niese... Pfffff.... why not Bautista and JJ for Gee while we're at it?
Had to be done! Go T-Rex
Ninety percent Ill spend on good times, women, and Irish whiskey. The other ten percent Ill probably waste.
- Tug McGraw, on his plans for his $75,000 salary
I agree - JPA is an average catcher and Gose hasn't developed yet (but Gose is only 21 - JPA on the other hand....).
No one in the Jays forum is high on JPA, I think you're missing the point here. No one is high on Jon Niese either.... and asking for Lawrie (who the Jays would only trade in a deal for someone like Felix) is just a joke.... no chance at all. What do you think a soft throwing lefty would perform in the AL East, away from a pitchers park? We had a soft throwing lefty, his name was Brett Cecil and he sucks. Do you want him? He has lots of years of team control too I'm mostly kidding of course, I know Niese is a far far superior pitcher than Cecil.... but Niese is at best a #3 starter with a good contract and Lawrie could be a young superstar for years... and you want MORE? I thought Jays fans overrated their players... wowzers.
Had to be done! Go T-Rex
I don't even want Lawrie.
I feel he's overrated especially in a stadium that favors hitters. If the Mets are going to trade Niese I think someone will overpay for a 26 year old lefty.
Ninety percent Ill spend on good times, women, and Irish whiskey. The other ten percent Ill probably waste.
- Tug McGraw, on his plans for his $75,000 salary
I think they'll get good value for him, KC probably makes a lot of sense as a trading partner but IMO there's no way they'll give up Myers for Niese, even though he's "just" a prospect. That said, much like the Jays their farm system is stacked - but I doubt Moore is smart enough to trade for Niese. Guys like Wandy Rodriguez or Ted Lilly are much more his type of trade target Still can't believe they gave Guthrie 25 million...
Had to be done! Go T-Rex
There's a whole lot of fail in this trade. Every team's fans overrates their players but WOW. Some of these proposals are downright ridiculous. Do you think trading JPA for Dickey is a fair trade? No, didn't think so. I don't either but that's more fairer then some of the proposal's i've seen here. JPA, Gose and Syndergaard for Niese? LOL. We don't need a 5th starter that bad.
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LAKE PLACID — A real red carpet will be rolled out for the Go Digital or Go Dark World Premiere at the Palace Theatre here tonight.
"We're really glamming it up," said Melissa Hart, communications specialist for Adirondack North Country Association.
Biz News Ink
Velvet ropes, champagne and classy dress will put the independent movie house in the spotlight even as the Go Digital or Go Dark campaign gets the word out that the Palace and other North Country theaters may go dark if they can't raise enough money to buy digital equipment.
As of this fall, most major motion pictures will no longer be produced in 35mm format. And the cost to go digital is about $100,000 per screen.
"(But) community groups, businesses and individuals across the region have stepped up to make sure our theaters don't go dark," says a press release from the North Country Association.
The premiere, set for 5 p.m., will screen a trailer introducing the campaign, which aims to raise money for those vital modifications.
Independent filmmaker Aaron Woolf of New York City, whose documentaries include "King Corn," volunteered to produce the trailer. He collaborated with TJ Brearton, who works for the Adirondack Film Society and has his own production company, Adk Mogul.
"Tim kind of rounded up all the actors and some of the crew," Hart said, "and they shot it over Presidents' Day Weekend."
The trailer, which boasts professional editing and sound, she said, will be screened at all 10 theaters involved with the campaign, headed by the North Country Association and the Adirondack Film Society.
Along with the Palace, they are the Hollywood, AuSable Forks; the Strand, Plattsburgh; the State, Tupper Lake; the Strand, Schroon Lake; the Ogdensburg Cinema, Ogdensburg; the Glen Drive In, Queensbury; the Cinematheque, South Glens Falls, the Strand, Old Forge; and Indian Lake Theater, Indian Lake.
Supporters of the effort have tried various avenues to acquire funding for the theaters.
An effort to win grant funding for theater conversion from Empire State Development Corp. was unsuccessful, Hart said.
But some of the movie houses are thinking of applying for loans at no or low interest so they can get digital equipment installed as soon as possible, in hopes the fundraising will help repay the cost.
Time is of the essence, Hart said, as most movies won't be available in 35mm soon.
"We're trying to get that sense of urgency out there."
Buying the equipment all at once for the 10 theaters would bring a small discount, Hart said.
But otherwise, the association is working with each theater to help coordinate a community-based campaign and also to reach out to major donors.
The Film Society will administer grants to the theaters at the campaign's end; the goal is to have their equipment upgraded sometime this summer.
"Our small-town theaters are vital to keeping rural downtowns dynamic," North Country Association Executive Director Kate Fish said in the release.
The campaign, she said, aims "to ensure that these theaters remain a special part of our small-town quality of life."
Movie studios have offered funds to help independent movie houses upgrade but, in return, Hart said, they would have say in what is shown there.
"It's an issue of maintaining independence," she said.
Much of what makes little theaters vital to communities, she said, is the offerings they have beyond showing the latest film.
The Lake Placid Film Forum, set this year for June 13, 14 and 15, is one example, Hart said, as are student productions and independent films.
The State Theater in Tupper Lake has been there almost a century now.
"The small businesses on our main street depend on one another for survival, and the theater draws many people to the area," Sally Strasser, who owns the movie house, said in the release.
"It is my dream and my privilege to be able to run this unique piece of local history, and I'm grateful for the support that would allow me keep it alive."
"The loss of our local theaters would be a major economic and cultural blow to our Adirondack communities," Film Society Chair John Huttlinger said.
"This campaign is a one-time effort to help the theaters upgrade their equipment," he emphasized.
Email Suzanne Moore:email@example.com
The kickoff to the Go Digital or Go Dark campaign is set for 5 to 6:15 p.m. today at the Palace Theatre, 2430 Main St., Lake Placid.
Dress up for the red-carpet event, organizers say. The event is free. Free refreshments are donated by Hannaford Superstore, champagne by Swedish Hill Winery, the red carpet and other items from Placid Productions.
The campaign launch is supported by Adirondack Bank and Community Bank. Many more fundraisers, to be announced, will go on through the summer. Donations are tax-deductible and can be made to a specific theater or to the project as a whole.
To learn more or make a contribution, go to www.adirondack.org/GoDigital or pick up donation forms at any of the participating theaters.


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Plan Specification: HHF-1144
Total Square Footage: 1,832
Main Level: 1,212
Second Level: 620
Bedrooms: 3
Baths: 2
Garages: 0
Width: 38 ft Depth: 40 ft
© copyright by designer
Plan: HHF-1144
While away your free time in this airy 1832 sq.ft. beauty with 3 large bedrooms and two baths.
This recreation or four-season home is designed so the dining and family rooms open deck-side. The kitchen is central to family activity and conversation and opens onto a screen veranda. A double-faced fireplace glows into both the family room and master bedroom.
Upstairs two bedrooms feature their own unique features--one with a walk-in closet, the other complete with study nook. A full bathroom is conveniently located between the two.
Similar plans: 1150, 1166, 1428, 1164 More plans by this designer/architect
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The Truth about Sensa Weight Loss
Posted on June 16, 2014 | By Caryna Christijanty | Leave a response
Well, do you want to know more about the truth about Sensa weight loss, if that's the case then you should read the rest of this article? The term, which is also known as the Sprinkle diet has gained a quite reputable history. When you hear about this term for the first time, you may think that this sounds too good but to be true. The fact is that it really works and you will be surprised how effective this program is. You may wonder whether or not this program can help you lose weight effectively, if you are not sure then you should read the rest of this article.
Find more about its truth and facts here.
The Truth about Sensa Weight Loss – Is It Really Effective?
As expected, the term of about Sensa weight loss has been discussed by many people these days. The fact that it gets lots of attention can be denied. But when we talk about the truth of Sensa weight loss, one question arises, is it really effective? It claims that it can burn more calories more than other weight loss programs can do. So how does it work?
The Truth About Sensa Weight Loss – How Does It Work?
Sensa weight loss works by using the sprinkles to flavor up anything that we eat. The fact is that these sprinkles may work by fooling our system into thinking that we actually eat more than we must. Due to the way it works, it is undeniable that that we often feel fuller. As for Sensa weight loss, there are various flavors that we can choose ranging from horseradish, onions, cheddar & parmesan cheese, cocoa, tacos and malts. With these flavors available to choose from, you can pick one that suits with your taste.
However, while most people think that Sensa weight loss works by tricking our body that we feel fuller, the company doesn't create the product for this purpose. Well, it is not really a big problem whether or not Sensa weight loss does its job by tricking our body. One thing for sure that it is very effective when used to help us lose more calories in a short amount of time. Known as one of the most unique methods available on the market, Sensa weight loss is definitely worth trying.
The other question is, what is really inside of the Sensa weight loss? Well, when you take a look at the inside of the product, you will notice that it comes with some ingredients such as artificial/natural flavoring, tri calcium phosphate, Silica, soy and Malt dextrin. As for the supplements, actually there is nothing new about these supplements only that it really works as it claims. So if you have searching for an effective weight loss product that can help you burn more calories faster, then this one would be a perfect choice to consider. We are pretty sure that Sensa weight loss will continue gain more popularity due to its effectiveness.
Source: wikipedia


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Man who reversed JCB over police car to be sentenced next month (From Darlington and Stockton Times)
Send us your pictures, video, news and views by texting DST to 80360 or email us
Middlesbrough man who reversed JCB over police car sentenced next month
3:17pm Friday 8th February 2013 in News By Stuart Arnold
A MAN who stole a JCB and then reversed it over a police vehicle has been remanded in custody ahead of his sentence next month.
Stephen Seaman, 27, took the vehicle from a building site, smashing through a fence and driving it over fields.
He was pursued by police and at one point stopped the JCB and reversed it over a Ford Focus patrol vehicle while an officer was still in it. The officer was uninjured.
The defendant, who appeared in the dock at Teesside Crown Court, admitted theft and damaging a fence belonging to Miller Homes on November 28 last year.
He also pleaded guilty to dangerous driving in Fishponds Road, Redcar and damaging police property, being reckless as to whether life was endangered.
Seaman, of Lime Road, Normanby, near Middlesbrough, was remanded in custody by The Recorder of Middlesbrough, Judge Simon Bourne-Arton.
The case was adjourned until March 1.


text:
Posted in (Uncategorized)
Rob Kahn and Matt Arroyo have put together a new book called the "BJJ Manifesto". I trained under these guys up until I had to stop training and learned more in the first month than I did at another gym. The reason I'm posting this is because Matt and Rob were always good at showing you a little tip to bring your technique to the next level, like Shoulder Pressure. It hurts your jaw sometimes but it definitely adds complexity to our game without much effort.
The book has 11 videos included and some extra bonuses. It's $47 for an instant download and is worth much more in my opinion. Check it out: bit.ly/9xLY7A


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This Saturday, September 28, European kickboxing organization SuperKombat is back in action with the latest entry in their SuperKombat World Grand Prix series. Hailing from Romania, this event is highlighted by a one night 4 man tournament with the winner moving on the the GP finals later this year. The SuperKombat GP has been relatively quiet this year as the company has focused on developing new talent through thir successful New Heroes series, but now, as we head into the always busy fall season for kickboxing, the Grand Prix again takes center stage.
SuperKombat World Grand Prix in Romania airs live this Saturday, September 28 at 3:00 p.m. ET / 12:00 p.m. PT. The card is available on Fight Now TV in the US, and online in a live stream (cost is $9.99). Get details on all your viewing options right here.
Let's take a look at the featured fights:
Grand Prix Tournament: Leroy Johnson vs. Giannis Stoforidis; Gaetan Sautron vs. D'Angelo Marshall
This line-up reflects the shift currently underway in the kickboxing landscape, as all 4 of these fighters are new names on the bigger international stage. SuperKombat has, in recent years, been largely dominated by a few key players - Ismael Londt, Pavel Zhuravlev, Catalin Morosanu to name a few. Now, they are moving away from these names, adding something new to their line-ups. It's a gamble, as they are not only new names, they're also a more international line-up, with none of the fighters hailing from the Eastern European areas that have traditionally been SuperKombat's home base. But again, it's an investment in the future, as the company looks to give new talent a go on the big stage. I'm interested to see how it turns out, and excited they are giving these fighters a shot. That said, I honestly don't have much exposure to any of these fighters. If I had to make a pick here, I would say that Sautron and Marshall have the better experience, so look for the winner of that fight to get through the finals.
Main Event: Benjamin Adegbuyi vs. Reamon Welboren
Speaking of bringing in new blood, here is last year's break-out fighter of the year in SuperKombat, Benjamin Adegbuyi. The Romanian fighter was an unheralded underdog in SK last year, but made a big impression with an upset win in a Grand Prix qualifying tournament, followed up with a big KO victory over Sergei Lascenko. He's 3-0 in 2013 and coming off the biggest win of his career - a victory over the tough Ismael Londt. That win should firmly establish Adegbuyi as a permanent fixture of the Heavyweight main event ranks. Opponent Reamon Welboren trains out of the Mejiro Gym under the famed Andre Mannaart, so you know his fundamentals are solid. He's faced some great opposition, including Rico Verhoeven, and is looking to steal Adegbuyi's spot as the new rising fighter in SuperKombat. Should be a good fight.
Also featured on the show is the always exciting KO artist Andrei Stoica and popular local fighter Ionut Atodiresei. The full fight card is below.
Join us this Saturday for the SuperKombat World Grand Prix live stream, discussion, and more, right here at Bloody Elbow.


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SPECIAL OFFER: - Limited Time Only!
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Makes 6 servings
Prep time: 15 minutes
Cook time: 45 minutes
Stand time: 1 hour
3 egg whites, at room temperature
3/4 cup sugar
1 teaspoon cornstarch
1/2 teaspoon almond extract
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/4 teaspoon cinnamon
3 fresh California Summerwhite nectarines, pitted and sliced
Honey and Lemon Drizzle
1/3 cup warm honey
1 tablespoon lemon juice
1/4 teaspoon almond extract
Preheat oven to 225 degrees F. and line a baking sheet with parchment paper. In a medium bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and continue beating until stiff and glossy. Add cornstarch, almond extract, and cream of tartar; beat for 30 seconds more. Spread into six 4-inch circles on prepared baking sheet, making a well in the center with the back of a spoon. Bake for 45 minutes, then turn oven off and leave meringues in the oven with the door closed for 1 hour. Remove from oven and let cool. Beat cream with powdered sugar and cinnamon in a small bowl with an electric mixer until stiff peaks form. Fill each meringue with cream and arrange nectarine slices on top. Stir together honey, lemon juice, and extract; drizzle over nectarines.
Nutritional analysis per serving:
Calories: 310; Fat: 15g; Saturated Fat: 9g; Trans Fat: 0g; Cholesterol: 55mg; Sodium: 45mg; Carbohydrates: 45g; Fiber: 1g; Sugars: 40g; Protein: 3g; Vitamin A: 15%; Vitamin C: 8%; Calcium: 4%; Iron: 2%


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Wine Country Luxury Estate-Pool-Tennis-Concierge in Kenwood
- bedrooms 5
- baths 4½
- sleeps 10
- pool yes
- hot tub yes
- pets allowed no
- type Villa
- community
rates (USD)
/ night
$ 9,800 - $ 12,500 / week
vacation rental description
vacation rental location
property availability
- dates with deals
- unavailable dates
Last modified on 07-11-2014 at 2:57 PM.
email owner view full calendar
Reservations Manager (707) 933-7131
villa rental amenities
Please request our 12 page brochure to find the vast array of amenities, floor plan and concierge service options. Please ask about our "Experience Wine Country" Packages for an extraordinary vacation.
activities and attractions in Kenwood Wine Country
California's Sonoma county is home to dramtic coastal beaches, magnificient redwood forests, unparalleled wineries, pastoral back-roads with small towns, as well as this celebrated wine country vacation rental property. Arrival at the estate is via a two lane highway that meanders through the Valley of the Moon, which boasts one of the most dramtic landscapes, Mt. Hoods - Sugarloaf Ridge. Enjoy the tennis court, swimming pool and hot tub or play bocce ball at your leisure. Estate in the Vines provides a tranquil environment and offers a number of venues. Refresh, re-energize and rejuvenate with wellness options which may include massage, a personal trainer, Yoga, facials or manicures. Golf, hike or take a bike ride, to discover the bounties of the land...the activities are endless.
vacation rental rates
Winter / Spring
Week Night $1,300 Weekend Night (Thurs,Fri,Sat,Sun) $1,700 Weekly $9,800
Summer / Fall
Week Night $1,700 Weekend Night (Thurs,Fri,Sat,Sun) $2,150 Weekly $12,500
July & August (5) night minimum
September & October (4) night minimum
November through June (3) night minimum
9% Sonoma County Occupancy Tax
$350 Cleaning Fee
Maximum Overnight Occupancy – 12 Guests
Maximum Daytime Occupancy 9AM – 10PM – 18 Guests
Reservations Manager (707) 933-7131
accepted payment methods
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Gaining the production skills you need to develop a profitable operation takes time. There is a lot you need to know – soil management, plant biology, pest management, animal health, rotation strategies, weather and climate, equipment, water systems, etc. And there are many ways to gain this knowledge – reading, watching videos and webinars, taking classes, attending farm tours, and best of all, getting hands-on experience by working on a farm.
Factsheets and books on soil management and production information for specific agricultural crops, horticultural crops, and livestock can be found at these sites.
Webinars are online seminars. You can participate in them live, or alternatively, many organization record webinars and them make them available online for later viewing. The following sites list videos and webinars on a variety of crop, livestock, and other farming topics.
University of Maine Cooperative Extension Beginning Farmer Short Courses – short courses are offered each winter/early spring in a number of areas in the state. Contact your county Extension office for information.
MOFGA Farm Apprenticeships – MOFGA's Farm Apprenticeship program connects people wanting to learn organic farming with experienced farmers willing to share their expertise. The typical arrangement involves an exchange of labor for room, board, a stipend, and informal, intensive training and experience in farming.
MOFGA Journey Person Program – MOFGA's Journeyperson Program provides hands-on support, training, and mentorship for people who are serious about pursuing careers in organic farming in Maine. The program is designed to fill the continuing education gap between apprentice and independent farmer, and to provide the resources and opportunities for prospective new farmers who have completed an apprenticeship to further develop the skills they need to farm independently and successfully.
University of Maine Sustainable Agriculture Undergraduate Program – The University of Maine offers a Bachelors of Science degree in Sustainable Agriculture (SAG). This interdisciplinary program is offered cooperatively by the faculties of the Departments of Plant, Soil and Environmental Sciences; Biology; and Resource Economics and Policy. The SAG program emphasizes the principles and practices of environmentally sound, profitable farming through coursework and hands-on opportunities. In addition to the core courses, students obtain knowledge and skills in the liberal arts, mathematics, sciences, and communications.