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Never have we had such an awesome year for sweet corn!
This will be the 5th straight week sweet corn has gone in the boxes. And we're hoping for one more week, but alas, the raccoons have discovered the final planting.
CSA members and market customers alike have been inquiring about our great corn season. What has made this year so good?
The answer: a combination of the variety, strong starts, favorable weather, irrigation, new equipment, and organic pest control.
Variety: Mirai. A variety developed for the taste-conscious Japanese market. We discovered it many years back. It's consistently sweet, delicious, and holds its sweet flavor longer than many other varieties.
Strong starts Most farms direct seed sweet corn, meaning they plant the seed directly into the field. We actually seed our sweet corn into flats in our greenhouse. When they are about 8 inches high, we transplant them into the field. When we transplant, we can ensure a strong stand. When we used to direct seed, often ground that was too cold and/wet would lead to poor germination. By using the greenhouse, we can also start the corn a little earlier than we could if we were going straight outside.
Favorable Weather Our mild summer has been a good one for many plants. Plants often slow or stop photosynthesizing in intense heat, but with these mild temperatures the corn is super happy.
Irrigation From mid-July to mid-August we had little to no rainfall. We were running our irrigation system heavily during those weeks. So the corn did not suffer from any lack of moisture.
New Equipment A couple of years ago we invested in a used 2-row carousel transplanter. This implement hooks up to the back of a tractor. At the ground level, it makes a furrow, releases water, and buries a seedling at the spacing you set it at. Above ground, two individuals sit in seats and drop seedlings into a rotating carousel which drops the plants one at a time into the furrow. This transplanter allows us to plant 8000 corn plants in about 4 labor hours (3 people times 1 hour and 20 minutes).
In past years, we had to use a tractor to cultivate between the rows of corn and then go in with manual labor to hoe the weeds in the row. This last year we purchased a really cool piece of equipment made in Germany called the K.U.L.T. finger weeder (click for video). In one pass, this piece of equipment cultivates between row and in the row at the same time. We have eliminated all manual labor in corn weeding. If you click above you can see a video of what this thing does. It's way better than my trying to describe it. Mike and I can operate this together and cultivate a planting of corn (8000 plants) in about 25 minutes. Each planting had to be cultivated twice on average.
Organic Pest Control Thankfully, many of corn's insect pests – e.g. corn borer and corn earworms – can be controlled with a mainstay of organic production: Bacillus thuringiensis (Bt). Bt is a naturally occurring bacterium common in soils throughout the world. Several strains can infect and kill insects. Because of this property, Bt has been developed for insect control. And is organically approved. At present, Bt is the only "microbial insecticide" in widespread use. Bt is considered safe to people and nontarget species, such as wildlife. It does not persist in the environment.
It is thanks to our boom sprayer and bt that our ears of corn have been freer of bugs than any other season we have grown sweet corn. We usually have to spray the planting one time, and it keeps about 85% of the ears bug free.
We hope you continue to enjoy your sweet corn and are freezing the corn you can't use for later winter enjoyment! Three cheers to a great corn year. May the raccoons not devour the next planting before it's ready….
Enjoy your veggies!
Cassie, Mike, kiddos and crew
Great way to use excess tomatoes and cucumbers!
Fast forward a decade, and as far as a radio stations go, if it's not NPR it's usually Star Country. Most days if I'm in the shed or the greenhouse I'll listen to my own mix of music on an ipod – all 3000+ songs on shuffle. (Many of our workers enjoy my eclectic mix, including bird calls of Wisconsin… for example Johnny Cash, followed by Mates of State, then Brandi Carlisle, followed by the Eastern Wood Pee Wee). But some days I get sick of my music. Or some days the ipod doesn't work. Or I'm driving a truck or tractor. Or I'm seeding in the greenhouse with a co-worker and a radio makes more sense. During those non-NPR news hours, if the radio is on, it's country.
How did this happen? Mike and I ask ourselves this question quite often, as we're still surprised that country music holds such a prominent place for us now. For Mike, even more so. (He does a lot of tractor work with his 'Work Tunes' - protective head phones that also play the radio.) The old Cassie would have said – country music is misoginistic and it all sounds kind of the same as they sing about tractors, and bikinis, and break-ups.
After many philosophical conversations about country music in our lives, Mike and I have arrived at the following reasons for listening to it:
During our many hours of listening to country music, we've come to organize country into some general themes.
Themes 1 thru 3, I generally enjoy. Those three themes capture so much about family and rural life that I can relate to. And well, themes 4-6 still aren't my favorite. There's very strict, traditional gender roles depicted, and female objectification runs deep in the country music culture. (Though there seems to be some recognition starting in country music culture that maybe there can be more than 'Bro Country'.) But I've learned to take songs with these themes with a grain of salt and try to enjoy the humor of them when possible. There really are some great break-up and f*%^& you songs in country music that are pretty fun, despite the one-way-ness of the gender roles.
One of the most memorable songs in country music for both Mike and I is called 'Bait a Hook' by Justin Moore. I think it's perfect at explaining why we are surprised at our love of country music. Here's some of the lyrics:
I heard you had to drive him home after two umbrella drinks
I heard he's got a Prius, 'cause he's into bein' green
My buddies said he saw ya'll, eatin' that sushi stuff
Baby that don't sound like you, that don't sound like love, sounds like it sucks…
He can't even bait a hook
He can't even skin a buck
He don't know who Jack Daniels is
He ain't ever drove a truck
Knows how to throw out a line, but not the kind in a field and stream book
No darlin' I ain't even worried, you'll come runnin' back
He can't even bait a hook.
This song sticks out to Mike and I so much because we fit both of these stereotypical lifestyles. As 1st generation organic farmers, we're our own special breed (and aren't we all?!). We drive a Prius and we own a big red truck. We drive big tractors and we have solar panels. We're green and like sushi – yet we love country back roads. We both grew up in the suburbs, yet the rural life depicted in the song, we understand and live that too.
I guess we are who we are, and that's gradually changing. Over the last decade, it's been goodbye downtown Madison, 91.7 fm, and riding bikes to restaurants and shows. Hello 106.3, tractors and country roads.
So cheers to country. And enjoy your veggies.
Cassie (and family)
from the website: The Kitchn
Number of servings (yield): 4]]>
We are organic vegetable farmers. This, all of you know. But what you may not know is that we (or rather I, Cassie) dabble in animal husbandry. And by dabble, I mean I'm a ridiculous amateur.
Three years ago, I decided it would be fun to raise just a few pigs and convinced Mike that we could fit it into our farm. I thought this would be a fun thing for the kids to do on the farm. I also liked the idea of eating meat we raised on organic grain and our surplus organic vegetables. And finally, I liked the idea of surplus food amounts still turning into more food. You see, at the peak of cucumber and zucchini season, I am restraining myself when you receive 'only' 4 cucumbers and 2-3 zucchini each week. Pigs seemed like an elegant solution to a problem: don't overwhelm CSA members with too many cukes and zukes, instead create pork.
This system has worked well. This is year 3 of having 3 pigs. And the meat is delicious!
One thing that has been a time drain with the pigs, however, is keeping the weeds on the outside of their fence under control. You see on the inside of the pen, about 6 inches from the ground, is a small line of electric fencing. For the fencing to work, it needs to be kept relatively clean of grass touching it. On the inside of the pen, I do this by hoeing under the line. But it turns out it's the weeds on the outside of the pen that are the real challenge. They grow vigorously and reach through the fencing and short the line constantly.And heaven knows we don't need 3 pigs loose in our vegetable fields.
Enter string trimmer. Envision lots of frustration and cursing (I have a sailor's mouth) as string breaks on fencing over and over.
Enter chickens, 2014. Here was another awesome chance to fix a problem with more food. Too many weeds? Use egg makers to keep them down! By using a moveable A-frame chicken coop that I rotate around the pig pen, we are keeping the weeds down. And we get eggs!
But boy, has it been a journey to honor the layers and learn what their needs are.
We first got the chickens in mid-April. We were told they were 20 weeks at that time, so statistically, they would start laying within the next couple of weeks.
They didn't.
I messed with every possible input variable of food and water, and just couldn't get the girls to lay. I asked other backyard chicken owners what to do, and they had no idea. It wasn't until I was able to serendipitously borrow a chicken from a farming friend, that I could get the girls to lay. A sweet, 15 year old boy name Caleb, explained to me that sometimes the girls just 'need to see how it's done' before they start laying. Seriously? So I borrowed a noisy, black hen for 4 days and voila! eggs. Two full months after they arrived, we got our first egg – June 8th.
And when the eggs came, there were so many! Each hen, laid every day. 4 hens, 7 days = 28 eggs per week. Just as you are learning each week how to cook in the kitchen with new and changing seasonal foods, I have been learning how to cook with eggs. Scrambled, soft boiled, deviled; omelettes, frittatas, mayonnaise. Increased baked goods
And then, after 2 glorious months of egg heaven, they stopped.
I had run out of the first 2 bags of feed I'd bought for them, and bought 2 more bags of a different type at the nearby coop. A couple of friends said they used this feed, so I thought it would be just fine. But apparently the girls didn't like it. It was full of big pieces of corn which they just ignored. After 10 days of no eggs, I took the feed and ran it through my vitamix in the kitchen to get it to a better meal-type texture. Then they gobbled it up. I thought, problem solved.
Still no eggs.
Now maybe a normal person would have stopped after a couple of weeks and took stock. But I'm a vegetable farmer and my life is crazy busy this time of year. So as long as they were eating the meal, I just figured it was a new feed, new texture, and it would take time for them to adjust.
Three weeks later, I realized there really was a problem. So finally I took the time to see if the grain the co-op had given me might not be proper chicken feed. I looked on the 2nd, unopened bag of feed and it said 18% layer. So I think okay, just gotta keep going with this.
No eggs.
Finally, I smarten up and look at the tag on the actual bag of feed I was pulling from. Why I hadn't done this weeks ago, I cannot say. And sure enough, it reads "shell corn".
I felt like an idiot. Sometimes, especially when I am new at something, I just go along with what the 'expert' people tell me and ignore my own instincts. I thought the feed looked weird, but that's what the feed guys had given me. It took 3 and half egg-less weeks for me to use my own brain and catch the mistake from the feed coop.
Needless to say, I threw the rest of the shell corn feed into the pig pen. Now the girls are getting actual layer feed again, and the eggs have returned.
So for all you backyard chicken keepers out there, please laugh at my expense. We all start as beginners at everything we do!
Cheers and enjoy your veggies!
Cassie and family
The number one reason people stop doing a CSA is because the veggies they get go to waste.
As your farmers, we are always trying to strike a good balance between giving you good value, yet not overwhelming you. But Mike and I can't help it – you usually get a lot of items in your box compared to other CSAs. And while it sounds awesome to get so much, it can also backfire and turn many folks away in the long run. If your food goes to waste because you don't use it all, then suddenly the feeling of good value disappears.
Mike and I are always trying to figure out ways to help you use your food. In our household we cook with vegetable abandon. With 2 adults and 2 wee ones, we easily plow through a CSA box in under a week. But we know this is not so in other households. There is so much learning to be done. CSA membership can represent a fundamental shift in the kitchen.
As, Kristin Kimball, from her book The Dirty Life, describes: "The central question in the kitchen [changes] from What do I want? To What is available? The time spent in the kitchen – in planning, preparing, in cooking – [jumps] exponentially. Moreover, our frost-free growing season is only about a hundred days. To eat perishable food out of season, you have to make the time to can or freeze it while it is fresh and abundant. Those projects are fun and satisfying if you have the time for them, but if you're working a full-time job while trying to satisfy the needs of your children, they begin to seem sweaty and tedious. Maybe most important, farm food itself is totally different from what most people now think of as food: none of those colorful boxes and bagged products, precut, parboiled, ready to eat, and engineered to appeal to our basest desires. We [are] selling the opposite: naked, unprocessed food, two steps from the dirt."
Over the years we have been playing around a little with how to help you use your food. Our core effort has been that of sharing relevant recipes. We offer cookbooks for sale at a discount. For years we have been collecting and indexing recipes on our website. It's a great resource, so try it out! Just type in the veggies you are hoping to cook with and some great recipes will pop up for you.
While our website is a great resource, we wanted to try to offer you even more assistance with your recipes. We were very intrigued by with a local upstart, called Local Thyme. This is the third year we have been working with Local Thyme in some capacity. The first year, it offered specialized menu planning that members could opt to pay for. Then last year, we brokered a deal that provided that same menu planning to all of our members. The deal was very expensive. And through our end of season survey, we learned a surprisingly small number of members were actually using the service. So we downgraded to a more affordable service, with just a couple of recipes each week. And we're not sure how we feel about the service… whether it offers more than our own website. (feedback is welcomed!)
In a recent discussion with a CSA member about this issue of how to help other members use their food, she suggested I share how I find recipes and what I cooked for the week. So in the name of helping you use your food, here goes:
For recipes, I check our website and sometimes check Local Thyme's. Often, I just list the handful of vegetables I want to cook with in a google search and see what comes up. Recipes I cook and love, I then save in a wonderful free app (either for desktop or phone) called Pepper Plate. Having a way to save recipes you love is so important! Each year I do less and less recipe hunting, as I am slowly building up my own personal archive of favorites. When looking at recipes, I adapt a lot based on what I have on hand. Learning to loosen the reigns of rigid recipe following has improved and freed my cooking immensely. Last week's menu:
We are going to continue to try and help you find ways to use all of your veggies efficiently. Please email us with any questions or suggestions or favorite recipes. We'd love to hear from you!
Enjoy your veggies!
Cassie and family
Microformatting by hRecipe.
Many people signing up for a CSA erroneously think that all CSAs are pretty much the same. In some ways this is true: we are all local; we are all family farms; we are all organic (if part of FairShare); we all grow a variety of vegetables; we're all going to give you a LOT of zucchini.
But I would like to argue that beyond that, there are many difference between what we can offer compared to some other CSAs. And these differences are ones mostly due to our longer experience (10 years!) and our longer cumulative investment in our farm.
Quality & Freshness - All farms harvest, wash, and store their vegetables. But storage systems and capabilities vary widely. When we first started, we had 1 cooler at 1 temperature and we just threw water of the floor to try and keep it humid. At year 10, we have three walk-in coolers which we can set at various temperatures and humidity levels to keep vegetables at their best while they are in wait between the field and you.
Crop Choices Some farms try to focus on providing their members with unusual, rare, and/or uncommon types of vegetables. We have taken the opposite approach. We grow a huge variety of crops, but we try to keep that ones you might not know to a minimum. We like to focus on filling your fridge with standards like broccoli and lettuce and carrots (many more coming now). And we tend to choose varietals based on their production standards, not their beauty or rarity.
Irrigation All crops need water. About 1 inch per week is preferred. Not all farms have the capability to properly irrigate their crops. So periods without rain, like the one we're in now, can spell trouble for some. When we first began, we were using sprinklers running off a house well pump. As we grew and slowly upgraded, we still could not cover all our fields in a week's time. At year 10, we have a high-capacity irrigation well that enables us to efficiently get the 1-inch of water down on our crops if it's not falling from the sky.
Pest control Almost all farms, even organic ones, do use some sort of pest control. (A common misconception is that organic farms can't use any sprays at all). There are sprays that are organically certified. What it means is that instead of being made from petrochemicals and persisting in the environment, organic sprays are derived of natural ingredients and break down quickly in the environment. Obviously these have their limits, but they are better than nothing! We have a boom sprayer that will help ensure good crops of potatoes, blight-free tomatoes, and worm-reduced (hopefully free!)sweet corn.
Local Almost all CSAs are considered "local", but there is still a range in that continuum. Mike and I choose to purchase land relatively close to Madison so that we could truly be local. The price tag is certainly higher than land in say, Viroqua, but we wanted to be local enough that it is accessible to you, the members. We also wanted to reduce our driving as much as possible. Currently all of our food is sold within 22 miles of the farm.
Sweet Corn & Strawberries These can be difficult crops to grow organically, and so many CSAs don't grow them. We do! Enough said.
100% from us Some farms decide simply not to grow a crop because it's too difficult or non-profitable. But then they find themselves with customers who still want that crop. So they decide to buy-in the crop from another farm. We don't do that. Everything you receive, we grew. And we are very, very proud of that.
Solar Power As you know, we are now a solar power farm! That means we are using the power of the sun to power our walk-in coolers, some irrigation runs, and general shed electrical usage, and even an electric tractor!
We are very proud of our farm and hope to continue to improve it every year. We hope you will continue to be part of the vital link of community, food, and farm that makes this endeavor possible.
Cassie, Mike, Kiddos, and crew
Back before we owned this land and had two kids, Mike and I always ate lunch with the crew. Even when Zea was a baby, we all ate together. Once we transferred the operation to our home farm at J, Mike and I would still plate up a meal and go back to the shed and join our crew. Zea was generally quite entertaining.
Then we built a porch and had a second kid. Last year we bought a nice new patio table with the intention that our crew feel welcome to come up on the porch and eat with us… but two kids demanding attention isn't exactly the kind of break the crew was looking for. So last season, for the first time, we began to eat separately.
Lunch is now more about having some family time in the middle of the day. And while that is a wonderful blessing, it has also meant the end of sharing meals with our crew. Mike and I miss that. Different types of relationships can form through meal sharing that don't form in the field only. When we share a meal with our crew it blurs hierarchal lines a bit and enables Mike and I to have a better feel for how our crew is doing and feeling as regular people.
But family first.
Mike and I talked a lot about this last season, trying to figure out how to have the best of both worlds. We couldn't very well force our crew to eat with us on the porch, nor was it practical or timely to convoy our whole family into the shed to eat with the crew every day.
At last we decided to have Jen Gaber, from Nutshell Catering, come out and cook for our whole crew once a week. That way, at least on Tuesdays, we eat with our crew, sans kiddos.
These meals have been wonderful! I text Jen with what I have leftover from Saturday farmer's market. She texts me back with a list of veggies to gather for her. I put them in a bin on the counter every Tuesday morning, and then around 10 am she comes in with her bag of knives, starches, and fats and begins her kitchen alchemy.
As we speak I can smell wonderfulness coming from my own kitchen… today's menu:
YUM! Thanks to Jen at Nutshell Catering for deliciousness and a wonderful way to bring owners and crew together.
Enjoy your veggies!
Cassie, Mike, and kiddos]]>


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Rules That Guys Wish Girls Knew
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Descriptions and graphs of the effects curves of various psychoactive plants and drugs.
ZazenLife.com is a self-development blogging community of higher awareness. We provide a variety of content to help you develop your conscious awareness!
50 Things You Need To Give Up Today!!
Which relationships stand the test of time, and why?
Some say the world will end in fire, / Some say in ice. / From what I've tasted of desire / I hold with those who favor fire.
is a written in 1932 by . Although the origin of the poem was disputed until later in her life, Mary Frye's authorship was confirmed in 1998 after research by , a newspaper columnist.
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Plans are already in the works to put the initiative back on the ballot for 2012, which is expected to have higher turnout from young people. But in order for the ballot initiative to succeed, we must first understand why it failed.
33 Tracks to guide you through a psychedelic journey into the mind and onto the wall. Let the ambiance fufill you as you enter into a new world for a period of time ( album art Nikolay Bezhko ) {i just uploaded a part 2 for this mix, if you nee...
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When the National Urban Health Mission is rolled out in the State, the National Rural Health Mission will get integrated with it and the new entity will be called National Health Mission.
The Urban Mission will be launched in about a month in all the five corporations and selected ten municipalities in the State besides the district centres.
The framework for the integration is being readied, M. Beena, director of NRHM told The Hindu. The integration of both the Missions will amalgamate health projects under the two missions. This will help the State as the Union Government funding would come into an integrated system, she said.
Not only would it help fund flow and administration, the integration would help in planning also, said Dr. Beena.
The compartmentalised planning under different heads didn't provide much room for a better planning structure, she said. This would avoid duplication and bring in more clarity in the implementation, she said.
Funding for health will be coming in under diverse labels like NRHM, NUHM, Non-Communicable Diseases. The integration would be much helpful in the State as the urban-rural divide is missing here, said an NRHM official.
There would be funds for infrastructure building and maintenance under both missions. For mobilising human resources and various activities that NRHM and now the NUHM would be involved in, like school health programme, adolescent health programme, family planning, maternal health, child health and others require similar funding. The Health Missions will be doing similar work in under different heads, so the integration made sense, said an employee at NRHM.
Like the Rural Mission, where it supplements the Health Services in its various functions, the Urban Mission will support the local bodies by energising their schemes in providing better health amenities, said Dr. Beena.


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Road Trip advice
Comments (8)
I hope someone else answers this! We will be taking our first road trip with DS in three weeks from south texas to arkansas. about a 9 hour drive straight through. I'm having TERRIBLE anxiety about it. I know it will take us atleast 10 hours from all of our stops. and DS hates hates his carseat. We can barely get from the house to the store without him freaking out. We have the tvs for the seat but I dont even think that will hold him long..
Your idea of leaving at 4am is great. You can get 4 hours or so of driving in, stop and have breakfast, run around, and have lunch, then hit the road again slightly before nap time for your toddler ( your 2 month old may not be on a tight nap schedule yet) drive for 3-4 hours, get out and run around for a while and then get one or two hours in after dinner.
The kids may get cranky and fussy. Road trips are tough. Just plow through it knowing that and be prepared to adjust your schedule as needed to save your sanity!
Married DH: 4-14-07
We have made a 12 hour trip from far far far West Texas to Houston, I think three times now (12 hours there, 12 hours back @ 12 m, 13 m, and 15 m) and we have done all through the night, evening to night, and full day trips. I think the day trips worked out best for us because he didn't want to sleep through the night ones... he likes watching out the window.
But anywho, we had tons of snacks, we had the tv in the back for him to watch Mickey Mouse (his favorite) and other movies and sing-a-longs, and when we got out, we let him run around. We would specifically hit the drive throughs for food, only stop for gas when needed, and for all other stops, we went to the rest areas with grassy patches and let him run and run. I think that helped out a lot with him.
He never really threw fits too bad, even though he doesn't like being in his seat much - the only time he would get mad was if we stopped for food or gas and he couldn't get out - so we tried to at least walk him around, let him stretch his legs for a minute or two.
I can't imagine how it will be with a toddler and a little baby, but we might be moving right after this next one is born, so I guess we will see! Good luck!!
Shannon - Mom to Valerie (4/2009) and Maximus(10/2011) and Gwendolynn (1/2014)
Plan for stops and plan for stops to take longer. 15 minutes to get gas and pee turned into 45 minutes. Change diaper, nurse, snack, run around.
I don't allow food in the catseat while I'm driving, no way of knowing if she chocks or spills...
Mommy to Sophie: 9/12/07 & baby Annabelle: 10/03/11


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|Classroom Teacher Grants
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text:
Usually pretty I take white coffee and bread with butter.
I wake, I take a shower, have breakfast, brush my teeth and then go to work.
Leo will get very sad and be comforted by her friend.
I see a brush, a shower and a toilet paper.
They are giving congratulations marriage.
They are celebrating wedding anniversary.
They are happy, because


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The Health and Housing Funders' Forum fosters collaboration among philanthropic organizations to make a significant impact in the areas of healthy housing and healthy communities and seeks to re-envision housing so that it leads to better health for vulnerable populations. Funders' Forum members are ambassadors in their spheres of influence, creating a multidisciplinary ripple effect in areas such as health equity, sustainability, housing and community development, and public health. The Funders' Forum is a non-dues-paying collaborative that provides its members with a range of opportunities, tools, and resources, such as webinars, peer networking, and conferences.
The Funders' Forum was founded by The Kresge Foundation and the National Center for Healthy Housing (NCHH) in 2009 to align philanthropic funding plans and priorities in the housing and health space. The idea for the Funders' Forum originated at the 2009 National Healthy Housing Policy Summit, when several philanthropic organizations saw the value of partnering to advance investment in safe and healthy housing. A subsequent meeting in February, 2010 united many of these leaders and the group identified an action agenda for philanthropy.
At the annual in-person meeting in April, 2012, the group identified the following four outcomes:
Get Involved
Each spring, the Funders' Forum holds its annual in-person meeting. It also runs a bimonthly webinar series and holds occasional events to coincide with national philanthropic meetings. To learn more about the Funders' Forum, please contact Phillip Dodge, NCHH's Marketing and Development Officer, at 443.539.4168.
The Health and Housing Funders' Forum is excited to announce a one-day philanthropy summit entitled, "Housing, Health, and Education: Where Missions Meet" in Nashville, Tennessee on May 29th. The event is part of a national healthy homes conference hosted by the U.S. Department of Housing and Urban Development (HUD). Highlights of the summit include a lively colloquy by HUD Secretary Shaun Donovan and Rip Rapson, CEO of the Kresge Foundation, on the opportunities to strengthen America's cities and neighborhoods. Experts from the fields of public health, early childhood, and housing and community development will present best practices and the group will identify areas of "mission intersection."Click here to learn more.
About the Funders' Forum [PDF]Funders' Forum Spring 2013 E-newsletter [URL]
2012 Meeting Report [PDF]
Blueprint for Action [PDF]
National Healthy Housing Policy Summit [URL]
Surgeon General's Call to Action on Healthy Homes [URL]
Healthy Housing Funders' Roundtable Meeting Summary [PDF]
For Federal Programs, A Bit of Market Discipline [URL]
Social Impact Bonds: A Promising New Financing Model to Accelerate Social Innovation [PDF]
Keeping Kids and Communities Safe [PDF]
Social Movements & Philanthropy: How Foundations Can Support Movement Building [PDF]
Needs and Opportunities Table [PDF]
Stanford Social Innovation Review (SSIR): Collective Impact [PDF]Health Impact Bonds - Collective Health Presentation [PDF]
National Center for Healthy Housing, 10320 Little Patuxent Parkway, Suite 500, Columbia, MD 21044 (p) 410.992.0712 (f) 443.539.4150


text:
view bio »
1. Two people shot to death in different cars on the same day
2. 14-year-old charged with shooting and killing woman
3. One dead, another critical after big rig collides with car near Walmart
4. Neighbors say Track 29 too loud, ruining their lives
5. 16-year-old killed in police chase in Bradley County
6. Cleveland State Community College hit with accreditation warning
7. Dade County woman has been missing for three weeks
Harrison Keely is an online breaking news producer for the Times Free Press. He manages social media for the paper and anchors the daily newscast. He joined the Chattanooga Times Free Press as a reporter in 2010. He previously served as managing editor of the Smoky Mountain Sentinel in western North Carolina and as a business reporter for the Washington Times in Washington, D.C. He graduated from Lee University in 2009 where he served as ...


text:
Cass County Board of Commissioners
Meets 9 a.m. Tuesday
Commissioners Board Room
Courthouse, Walker
1. 9 a.m. Call to order.
a. Pledge of Allegiance.
b. No additional agenda items will be considered.
c. Motion to close the meeting to the public for department head annual evaluations and report results at the next regular meeting pursuant to MN Statutes Chapter 13D.05 Sub. 3.(a).
2. 9:05 a.m. Administrator - Robert Yochum
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Acting spouses [[Performer~P105057~Laurence Olivier~laurenceolivier]] and [[Performer~P41659~Vivien Leigh~vivienleigh]] star in [[Performer~P97893~Alexander Korda~alexanderkorda]]'s tragic tale of the adulterous love affair between Emma Lady Hamilton and Lord Horatio Nelson. The story begins in 1786, as the young and vivacious Emma Hart ([[Performer~P41659~Vivien Leigh~vivienleigh]]) marries Sir William Hamilton ([[Performer~P51087~Alan Mowbray~alanmowbray]]), the British ambassador to the court of...more
All That Hamilton Woman cast + crew photos
Movies.com, the ultimate source for everything movies, is your destination for new movie trailers, reviews, photos, times, tickets + more! Stay in the know with the latest movie news and cast interviews at Movies.com.


text:
Front Page, By Daniel Greenfield:
I had to keep reading this to the end to be sure it wasn't a parody. But this is what happens when someone in denial digs a deeper hole to deny in and then a deeper one under that.
It probably won't surprise you too much to learn that the woman who wrote this came out of Berkeley. It may surprise you though that this appeared in The Telegraph.
We are not engaged in a religious war. This is not a confrontation between Islam and the West. To start from that premise is to place Isil (which should not be called by its presumptive title "Islamic State") on precisely the ground it wishes to occupy.
If we acknowledge reality then the terrorists (who have nothing to do with Islam) will have won.
I remember how Churchill won WW2 by pretending that Hitler wasn't running Germany, but was still painting ugly postcards. And who can forget his stirring words. "We will deny that they are on the beaches. We will deny that they are in the cities. We will deny that there is a Nazi Germany."
As the voices of what the media calls "moderate Muslims" – who should actually just be described as "Muslims" – say repeatedly, the activities of these terrorist criminals hacking their way through northern Iraq have nothing to do with the Islamic faith.
Problem solved. No need to address reality. We'll just pretend that ISIS isn't what it is and that will make us feel better. What about all the hundreds of British Muslim settlers flocking to ISIS? Let's pretend that they don't exist.
So now that we're insisting that it's not a religious war because ISIS says it is… what is it then?
So it is more important than ever to say that this is not a struggle between "our values" and those of medieval fundamentalism, or Islamist extremism. The contest is not modern liberal democracy versus the Dark Ages. This is to impose meaning on what is, in truth, meaningless.
Ah it's meaningless.
Just thousands and thousands of armed fighters who for no reason are conquering parts of the Middle East and then ruling it. There's no meaning to it whatsoever.
Sure we could listen to their explanation as to what they're doing… but that would be imposing meaning on the meaningless actions of a well organized army creating a meaningless new system that it insists on calling a Caliphate for some meaningless reason.
What a bunch of crazy nuts.
Indeed, it may be worse than counterproductive to deal with Isil as if it were a rational force with established roots and a comprehensible set of demands capable of political solution. Just as this is not about religion, it is also not about politics,
Great. So now it's not about religion or politics. ISIS is like Seinfeld. It's about nothing. It's completely incomprehensible if we choose to pretend that it is.
Question for Janet Daley, does ISIS even exist? Maybe we should start pretending that we imagined all the beheadings.
There is not even anything particularly Middle Eastern in the Isil mode of operation.
Aside from the location, the tactics, the symbolism and the religion… not a thing.
In fact, the gratuitous violence and promiscuous mayhem of its onslaught resembles nothing so much as 19th-century European anarchism
Whew. I knew it was Europe's fault somehow. ISIS isn't Muslim. It's a bunch of European 19th century anarchists. That explains everything.
The next obvious question: how do you fight a dream that is without identifiable substance or consistent objectives?
I guess you could stop pretending that it's a unidentifiable dream without an objective. That would make it easier to deal with. The same advice goes for the rest of the media.
Or we can just pretend that it's all a dream.


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My cousin took us here and paid our lunch, so didn't mark value/cost. I had the crab cake sandwich, fresh fruit instead of fries. Average tasting food, Maybe I should have ordered the steak as other reviewers did.
I had not been here in a long time, but it won't be long before I'm back. Unique items on the menu. I had the Lime Cilantro marinated shrimp, it was fantastic and the fried greens beans with the ranch dipping sauce was delicious! Very comfortable place to visit with friends, in fact there was a large party there when...
Parkside Grill in Knoxville Tennessee… Its part of a chain of restaurants which includes locations both owned and managed by Diverse Concepts LLC. We stopped in for an early dinner. The décor inside Parkside Grill was warm and inviting… It's a casual restaurant with a nice midrange menu and a full bar.
Our waiter started us out with a nice...
We happened onto this place and are so glad we did. The food is a tiny bit pricey, but it is Soooo worth it. Absolutely delicious. Three of us agreed on that and will definitely return.
The wife and I ate here on a whim. We were headed to Outback and found this restaurant. We had calamari which was delicious. I ordered the rib eye and it tasted good and cooked perfect. My wife had the tilapia which tasted like old rubber shoes. The server took it off the bill and replaced with another meal.
We stumbled onto this place; I was treating my sister to a birthday dinner. The atmosphere was warm and great for conversation. Food was exceptional; wine was half price on Tuesdays. What a deal! Service was exceptional. My pasta dish was one of the best I've ever had at any restaurant.
Steak cooked medium on top of salad greens with onion rings and bleu cheese dressing - mighty good stuff. Pairs with the local IPA and a California Pinot very well.
I only experienced the bar area. The tender was very sweet, and good at his job. He recommended there hamburgers, he said they are the best. Well I am a hamburger LOVER. I am always looking for the best burger around. And this place had it. Juicy and cooked to perfection.
If I lived in Knoxville I'd be eating there...
35 of us had dinner here and it took almost 2 hours to get served. This was noticeable because we had been being served and out of other restaurants all week in an hour. The food was very good, and the service people were good, but SLOW.
When passing through Knoxville, we were given a suggestion to eat at The Parkside Grill!
We were not disappointed, The atmosphere is great, Friendly Staff and the Food was out of this world! The Fried Green Beans are a must and the The Fish Tacos melts in your mouth.
If you own or manage Parkside Grill, register now for free tools to enhance your listing, attract new reviews, and respond to reviewers.


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BOSTON — The Massachusetts House overwhelmingly backed a plan to raise the state sales tax from 5 percent to 6.25 percent late last night, despite a last-minute veto threat from Gov. Deval Patrick.
By a 108 to 51 vote, lawmakers approved a plan that some say would raise an additional $900 million annually to help balance the budget as the state grapples with plunging tax collections. The proposal next goes to the Senate.
Earlier in the day, Methuen Mayor William Manzi said hiking the sales tax will be "a job killer and an economic development killer" in communities close to tax-free New Hampshire.
"I'm against it, and I know that will be a minority position amongst mayors," Manzi said .
Manzi said the tax hike would be "exceedingly detrimental" to Methuen. The increase would hurt places like The Loop — a massive shopping center just a short drive from Salem, N.H.
Haverhill Mayor James Fiorentini didn't take a stand on the proposed sales tax increase.
"If they vote for the sales tax, I certainly will not be the slightest bit critical," he said. "We'll wait and see how this plays out. I don't want to get in the middle of which revenue package is better because I frankly don't know. I'm not going to be critical of which solution they come up with, as long as there is a solution."
Gov. Deval Patrick sent lawmakers a letter threatening to veto a sales tax hike unless they approve a series of reforms first.
Patrick has proposed his own tax increases, including raising the state gas tax by 19 cents per gallon, expanding the sales tax to include alcohol, candy and soda, and allowing local communities to increase taxes on restaurant meals and hotel rooms.
State Rep. Linda Dean Campbell, D-Methuen, said she was voting against the sales tax increase. She noted that the old Methuen Mall went under when the Mall at Rockingham Park opened in Salem, N.H.


text:
Prince of Wales visits our region
The Prince of Wales is in the region today to lend his support to British manufacturing.
Just over a year ago the Prince visited Burnley to witness regeneration work there.
Over the next two days he'll see the Best of British engineering including a visit to Jaguar Landrover at Halewood.


text:
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Tiberian Inquisitor - Three Floyds Brewing Co. & Brewpub
Displayed for educational use only; do not reuse.
Ratings: 214 | Reviews: 33 | Display Reviews Only:
5/5 rDev +58.2%
05-28-2013 04:17:38 | More by showie773
5/5 rDev +58.2%
Appearance: Gorgeous Carmine/Auburn body with an Isabelline/Beige head.
Aroma: Caramel and toffee with hints of sweet berries and a strong cognac/bermet-esque backbone.
Flavor: Sour grapes and toasted wood siphoned through an old, rusty pipe that was lacquered with moonshine on the inside; notes of dark fruit and deep wood with a high-alcohol finish. Aftertaste settles into what I can best describe as 'rusty wine'.
Mouthfeel: Very smooth, yet with a substantial amount of carbonation.
Overall: While this may not be one of Three Floyds' most popular beers, I absolutely love it, and I can say with unwavering certainty that hands-down, this is my favorite from 3F. Above, I have described it in terms which would make the average person (beer connoisseur or not) avoid this beer entirely, but these descriptions are what I love about this beer: dark, woodsy, and fruity with an overwhelming alcohol finish which makes it acrid to the point of thinking that this came from a ruined batch...and yet, I want more. In short, I love it and would recommend that everyone try this if possible.
03-09-2014 20:19:01 | More by MV_CHI-NS
4.75/5 rDev +50.3%
05-10-2013 16:20:58 | More by bhurley
4.75/5 rDev +50.3%
04-26-2013 21:42:16 | More by anhigdon
4.75/5 rDev +50.3%
05-31-2013 23:59:54 | More by ClintonRalston
4.5/5 rDev +42.4%
04-22-2013 03:04:20 | More by Jayman931
4.5/5 rDev +42.4%
06-14-2013 02:30:52 | More by thedarkestlord
4.5/5 rDev +42.4%
04-22-2013 02:46:31 | More by corbenlee
4.5/5 rDev +42.4%
04-18-2013 13:51:02 | More by Ak555667
4.5/5 rDev +42.4%
04-23-2013 21:41:19 | More by Lewie8619
4.5/5 rDev +42.4%
07-23-2013 01:21:26 | More by EdwardFortyHands
4.5/5 rDev +42.4%
04-17-2013 00:57:53 | More by mvdillman
4.5/5 rDev +42.4%
05-17-2013 22:09:34 | More by rcdt76
4.3/5 rDev +36.1%
Poured into a tulip at 3floyds.
Smell of oak with a lot of caramel apple.
Darker ruby red in color with a light head that holds up.
Tastes of oak with a lot of apple and chardonnay. I see many people in the site giving it poor reviews but in my opinion, the beer tastes fantastic. It's so different that it's addicting. I expected a lot of oak and got it. Overall I've been to the brewpub 6 times and made sure to get it every time. Its so addicting. And delicious.
06-09-2013 18:54:34 | More by Pidzik12
4.25/5 rDev +34.5%
05-09-2014 18:38:32 | More by Thishops4u
4.25/5 rDev +34.5%
01-13-2014 01:35:57 | More by threedaggers
4.25/5 rDev +34.5%
06-21-2014 17:55:33 | More by Slopes44
4.25/5 rDev +34.5%
04-29-2014 14:35:47 | More by Dogoatus
4.25/5 rDev +34.5%
10-18-2013 23:27:18 | More by tsauce2
4.16/5 rDev +31.6%
Served on draft at Three Floyd's on 5/4/2013
A: Served in a tulip glass. A slightly murky copper color with a finger and a half white fluffy head. The head receeds fairly quickly leaving a white rim with a little lacing.
S: It literally smells like a caramel apple. Unlike any beer I've ever smelled. Loads and loads of apple and caramel aromas. Really interesting!!
T: The taste follows the smell very closely. I get tons of apple skin, dry oak barrel, a little vanilla, and lots of caramel on the finish. I can tell the wine barrels definitely dryed the beer out, but the sweet caramel kicks in on the back-end. For a 9.5% beer, I don't get any detectable alcohol. Again, very interesting and very unique.
M: A fairly standard Belgian mouthfeel, although it is definitely dry.
O: I don't see where all the hate comes from honestly. I told the server I'd try it out of "morbid curiosity" because I had heard so many bad reviews. But I was definitely pleasantly surprised. It is unlike anything I've ever had before, and I'm very happy I tried it. I can't stress it enough - it smells and tastes just like a caramel apple.
05-07-2013 17:41:46 | More by pmoney
4.13/5 rDev +30.7%
Had this on tap and from a bottle.
I swear i smell strong apple cider, but tastes nothing like apples. Very oak forward taste slightly alcoholic but good. I can understand why people criticize this one, the aroma is nothing like the taste and it just seems to tingle your taste buds, but something about it kept drawing me in! I still have a couple of bottles, I cant wait to try it with a little more age on it.
08-14-2013 22:05:42 | More by Chibeerguy1
4.09/5 rDev +29.4%
After hearing all of the negative reviews for this beer, I almost felt like I needed to write a review and defend it a little bit.
A - Pours a bronze color with very little head. It appears thick and syrupy as it pours into the glass too. Not a whole lot to look at...
S - Bread, caramel, and lots of oak
T - You're going to have to really like the taste of oak (in my opinion) to like this beer. The first thing that hits you is a ton of that oaky barrel flavor. There's also quite a bit of heat from the alcohol present. There's also a sweet flavor there that reminds me of caramel.
M - Thick and chewy
O - Was this beer worth the $20 price tag? Honestly, I was glad that I tried it once. It wasn't the most balanced beer I've ever had, but I really enjoyed the heavy oak flavor and I can't say that I've had another beer like this.
09-04-2013 14:02:51 | More by cnbrown313
4.01/5 rDev +26.9%
Now that's new...
Let's get the appearance part of this review out of the way: Dark gold, nearly bronze with strong haze. Firm ivory foam retains well and laces intricately on the glass- blah, blah, blah. Glad that's done, now...
Brandy, wine, port, and bourbon strike the nose with a seriously unexpected scent of vinous-soaked wood, wood spice, and savory, almost-meaty aromas. Cider, cedar and saw dust wrap around mild balsamic notes for a crazy melange of tart, mature, and distinct booze scents. Never experienced an aroma like this before- kinda nervous about the first sip...
Red wine, white wine and rose wine all inherit the taste buds. Even more so than beer- the taste is deeply vinous and ripe with concentrated port, sherry, maple and vermouth. Savory, salty and sweet, there's something of mesquite, fragrant wood, leather, and fresh-cut tobacco that throws a lot of intangible taste at the mouth. Peppery with wood spice, dry cider, sandalwood, and acetone- the flavors seem endless but the taste is effortless on the palate- Its an incredibly eccentric ale that stops just shy of souring.
Surprisingly light on the palate, the short-lived sweetness turns to tart vinous action in a hurry. Powdery, spicy and warm to finish- its easy to use more of the wine lexicon to describe this beer that that of actual beer. Strong wood tannin and mild astringency are more associated with oak-aged white wines than that of beer.
Its incredible flavor profile has gone away from the Belgian Pale Ale that's buried underneath and toward the long-lived barrel. I absolutely love the mature "aged" flavors of this ale but the barrel seems a bit much- at times I wonder, "where's the beer". Could they write an '80's style commercial about this? ...but the beer is kinda all-over-the-map. Gotta argue that when everything stands out, then nothing stands out.
06-20-2013 05:09:38 | More by BEERchitect
4.01/5 rDev +26.9%
I must say, adding age to this once barely mediocre beer, Tiberian Inquisitor; it is now quite good!! If you have one in the cellar, it is time (well, from where it once came from lol) Mild oak, mild oak, & more mild oak. Notes of toasted oats, some citrusy fruits and caramel now shine through and fit this brew great.
When I last had this brew I could not get past the mess of strong oak tones roughly a year ago. Now, the very strong oak tones that once were, have slowly become very subtle and no longer over power this brew. This is NOW a very enjoyable brew.
04-17-2013 12:13:44 | More by briiguy
4/5 rDev +26.6%
04-30-2013 02:04:11 | More by mhenson42
Tiberian Inquisitor from Three Floyds Brewing Co. & Brewpub
73 out of 100 based on 214 ratings.


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Heddal stave church 2010
Loading ...
Panoramic photo by Ackermann Ralf Taken 09:31, 05/09/2012 - Views
Heddal stave church 2010
In the east of the province of Telemark directly on the European road E 134 stands Norway's largest stave church. Owing to their impressive size (20 Meter long x 26 Meter high) and the playful roof architecture Heddal Stave Church is also called wooden Gothic cathedral. The three-nave church with a raised center area rests on twelve supporting masts. The church was built of resinous pine.
Nikon D5000 | Sigma Fisheye 8mm | Panoramic Tripod Head homemade | 4 Pictures | ISO 200 | 1/90 sec. | F9,5 | 8mm | PTGui | PaintShop Pro
In the east of the province of Telemark directly on the European road E 134 stands Norway's largest s...
The Heddal Stave Church in the province of Telemark has a length of 20 meters and a height of 26 mete...
Europe is generally agreed to be the birthplace of western culture, including such legendary innovations as the democratic nation-state, football and tomato sauce.
The word Europe comes from the Greek goddess Europa, who was kidnapped by Zeus and plunked down on the island of Crete. Europa gradually changed from referring to mainland Greece until it extended finally to include Norway and Russia.
Don't be confused that Europe is called a continent without looking like an island, the way the other continents do. It's okay. The Ural mountains have steadily been there to divide Europe from Asia for the last 250 million years. Russia technically inhabits "Eurasia".
Europe is presently uniting into one political and economic zone with a common currency called the Euro. The European Union originated in 1993 and is now composed of 27 member states. Its headquarters is in Brussels, Belgium.
Do not confuse the EU with the Council of Europe, which has 47 member states and dates to 1949. These two bodies share the same flag, national anthem, and mission of integrating Europe. The headquarters of the Council are located in Strasbourg, France, and it is most famous for its European Court of Human Rights.
In spite of these two bodies, there is still no single Constitution or set of laws applying to all the countries of Europe. Debate rages over the role of the EU in regards to national sovereignty. As of January 2009, the Lisbon Treaty is the closest thing to a European Constitution, yet it has not been approved by all the EU states.
Text by Steve Smith.


text:
Celebrity Buzz
Your daily dose of hot news & gossip.
Posts filtered on Category
Ivanka Trump welcomes a son
Donald Trump is a grandfather again after his daughter Ivanka gave birth to her second child. The blonde businesswoman, who stars alongside her tycoon father on reality show "The Apprentice," welcomed a son with her husband, Jared Kushner, on Monday. They are already parents to 2-year-old Arabella. Announcing the happy news on Twitter.com, she writes, [...] [Read More]
Tammin Sursok gives birth to daughter
"Pretty Little Liars" star Tammin Sursok has given birth to her first child. The 29-year-old and her husband, Sean McEwen, welcomed daughter Phoenix Emmanuel Sursok-McEwen on Tuesday. Sursok took to Twitter to share the good news and wrote, "Everyone is happy and healthy. A gift from God today. Pure love." Sursok and her actor/director husband [...] [Read More]
Fergie shares snap of baby Axl Jack
Fergie and Josh Duhamel cover up their newborn son, Axl Jack, in Santa Monica after sharing a cute snap on social media. [Read More]
Mark-Paul Gosselaar welcomes son with new wife
Former "Saved By The Bell" star Mark-Paul Gosselaar is a third-time father after his wife gave birth to a baby boy. The couple welcomed Dekker Edward Gosselaar on Monday in Los Angeles. He tells People, "We are overjoyed with the new addition to our family. We are madly in love with our little boy. He [...] [Read More]
Fergie looks amazing on first post-baby dinner date with Josh Duhamel
Fergie and Josh Duhamel leave their newborn son at home as they enjoy a dinner date at Hakkasan restaurant in Beverly Hills. [Read More]
Stephen Moyer reveals terror over premature twins
Stephen Moyer has opened up about the drama surrounding his twins' birth last year after his wife, Anna Paquin, delivered the babies prematurely. The couple's son and daughter, Charlie and Poppy, were born several weeks early last summer, and the tots spent a long time in hospital before their parents were allowed to take them [...] [Read More]
Jessica Simpson shows off her post-baby glow
Jessica Simpson looks happier than ever as she joins her fiancé Eric Johnson and daughter Maxwell for lunch in Los Angeles. [Read More]
Fergie and Josh Duhamel debut baby
The power couple show the first pics of their son, Axl. Take a look at the adorable photos.
Axl Jack Duhamel Day 1. Life is good #paparazziyoucanleaveourhousenow pic.twitter.com/okNButc7Ph
[Read More]
Axl Jack Duhamel Day 1. Life is good #paparazziyoucanleaveourhousenow pic.twitter.com/okNButc7Ph
— Josh Duhamel (@joshduhamel) September 17, 2013
Jordana Brewster is a new mom
Actress Jordana Brewster is a first-time mother after welcoming a baby via surrogate. "The Fast and the Furious" beauty and her producer husband Andrew Form, who married in 2007, are the proud parents of a baby boy named Julian. Her representative tells E! News, "(The couple) are excited to announce the birth of their son, [...] [Read More]
Michael Buble gushes about fatherhood
Canadian singer Michael Buble has opened up about life as a first-time father, insisting becoming a parent is the "greatest thing that could ever happen." The crooner's wife, Luisana, gave birth to son Noah on August 27, and the star admits he adores the newborn. In his first TV interview since the baby's birth, he [...] [Read More]
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Le Café Anglais Details
Dining Style:
Casual Elegant
0207 221 1415
Hours of Operation:
Monday to Sunday 12pm - 3.30 pm
Brunch: Saturday 12PM - 3:30PM
Monday to Thursday 6.30 - 10.30 pm
Friday and Saturday 6.30 - 11.00 pm
Sunday 6.30 - 10 pm
Monday to Saturday 12pm - 10.30pm
Sunday 12pm - 5pm
Payment Options:
AMEX, MasterCard, Visa
British, English, French
Executive Chef:
Rowley Leigh
Dress Code:
Casual Dress
Accepts Walk-Ins:
Additional Details:
Banquet, Bar Dining, Bar/Lounge, Beer, Full Bar, Personal wines welcome (corkage fee applies), Private Room, View, Weekend Brunch, Wheelchair Access, Wine
Did you know that our roaming magician visits every Sunday lunchtime?
He'll keep your children spellbound with his incredible magic tricks, giving you a moment to enjoy some grown-up time and have a thoroughly relaxing Sunday. Yes, it is still possible with children.
Getting there
Public Transit:
Tube: Queensway & Bayswater
Street Parking
Parking Details:
Whiteley's shopping centre has its own car park
A word from Le Café Anglais
West London's finest restaurant. Offering superb food and drink in a chic and stylish restaurant, Le Cafe Anglais is the ideal retreat for a luxury meal or a relaxed Saturday brunch.
Foodspotting photos
See all photos >
Awards voted by OpenTable diners
Diners' Choice Winner
Diners' Choice Winner
Business Meals
Diners' Choice Winner
Child Friendly
Le Café Anglais -
Best Restaurants in Bayswater
Diner Reviews
I had dinner last week. This is
an old favorite of mine and the food and wine are consistently good. Service was a bit patchy--friendly but overstretched and had to make multiple requests for the same items."
dined on 20/08/2014
Have been several times before,
usually quite good. Apparently the Sunday lunch is a feature of LCA. I found the main course very pedestrian with indifferent chicken and very overcooked vegetables. A poor showing."
dined on 17/08/2014
Had dinner with my friend on a
Friday night. The oyster platter we had was just so-so, compared to those I had in a restaurant specialising in seafood a few days ago. Otherwise the food was nice, including the steak and the prawns in green curry we had. I especially liked my dessert (coconut ice-cream with grilled pineapple and chilly sauce). Service was excellent. Atmosphere was good but it may be because the place wasn't fully booked that night."
dined on 15/08/2014
I read the reviews with interest
and was looking forward to going to Le Cafe Anglais for dinner. It was fine, it wasn't bad and it wasn't great. The restaurant is on the first floor and is a lovely room. The kitchen is open and I did notice a rotisserie with a few chickens on it, I had a chicken ceasar for starter and the chicken was very tender and flavourful, probably due to being very fresh. The style of food is firmly stuck in the nineties but it's well cooked and probably popular with an older crowd. The service was perfunctory but it wasn't terrible. Dinner for two with a glass of wine and a bottle of water came to just over £100 including service charge, so not bad value, probably the same as you'd pay in a Cafe Rouge."
dined on 15/08/2014
Very good food and attentive but
unfussy service and a very light airy restaurant make this restaurant a real pleasure, plus they usually have oysters which I love. A small but good wine list and you dont have to break the bank to get something good to accompany your food."
dined on 25/07/2014
We arrived at a reasonable time
but many items on the menu were no longer available and even some of the substitutes were sold out. Spacious and airy dining room always a pleasure to be in, food is competent rather than great."
dined on 18/07/2014
Brought friends for Sunday lunch -
their first time but not ours. They loved it. Great food and a wonderful ambiance. Still our favorite resto in London - consistently excellent"
dined on 29/06/2014
Maybe it's because I came to this
restaurant with high expectations that I felt so let down. But I know why. The parmesan custard was outstanding, and I thought the rest of the meal would follow suit. it didn't. My chicken breast came lukewarm, as if it had been left aside while my husband's meal was cooked, and that shouldn't happen in any kitchen. I was too hungry to send it back, and as our waiter changed with every course, there was no one to ask. The queen of puddings was also a let-down. Then my latte, requested as one shot, must have been translated into 'weak' and came searingly hot because it was full of water, undrinkable. Time for Rowley to take a firm hand. Until he does, I can't recommend Le Café."
dined on 26/06/2014
Lovely lunch in a light and airy
setting. Several Rowley Leigh trademark dishes on offer; all special, but just can't eat them all at once!"
dined on 17/06/2014
We arrived at the restaurant at
opening time and were the only table, but it was soon bustling. Everything was delicious, and the wine list was full of food-friendly wines. The room is bright with huge multi-paned windows and high ceilings, with a gorgeous crystal chandelier over the bar area. The chef was in the open kitchen, and clearly overseeing every dish that left the pass. We had read about Le Cafe Anglais a write up in Conde Nast about London "beyond the pub" restaurants, and it did not disappoint."
dined on 07/06/2014
I like spacious bright airy dining
spaces of Le Cafe Anglais even more than the convenient location. think the roast chicken won today over the slow braised lamb shoulder - but my son's burger was too dry and he rated it below the GBK version."
dined on 07/06/2014
Le Café Anglais has featured among
our local favourite for many years. However when we returned with a couple of friends recently, we were quite disappointed. Whilst the quality of the food, the wine menu and the service were still top-notch, we found the choice on the menu to be limited and the cooking somewhat lacking creativity. Hopefully it was just not a good day, and they will make up for it next time!"
dined on 05/06/2014
The service was professional and
prompt although a bit lacking in charm. The menu is well balanced and cooking solid with attention to detail as evidenced with my crisp and perfectly cooked red mullet which was presented beautifully. My guest was from the USA and was unfamiliar with some of the items and asked for an explanation and was not put at ease when receiving the explanation. The final bill came to £160 for two with pre-dinner drinks, two carafes of wine and three courses and after dinner drink. I found it a bit pricey but for the location and surroundings, not that bad. "
dined on 05/06/2014
We have had very good meals
recently here and Sunday lunch was no exception - usual great food well cooked - great choice and value - we'll be back again!!"
dined on 01/06/2014
This is a restaurant with a
lovely ambience, , a feeling of space and light, unexpected. The food was very well cooked and the service immaculate. Well worth a long lunch or dinner. "
dined on 29/05/2014
The cooking is perfect, the
service is friendly but professional. A great place for a discreet business lunch. I have always had a nice time here, the chef / patron knows what he is doing."
dined on 27/05/2014
Came here with a group of friends
ranging between 32-70. Loved the options available for 2/3 course meals. The service and food was amazing and good value - £330 for 6 people including 2 bottles of wine. "
dined on 25/05/2014
We visited for lunch, we had
chosen it because it has a fairly straightforward menu which would suit our 8 year old. Food was very nicely cooked if unexciting (but then that is why we booked). On the whole starters were better than mains. Portions were large. The dining room is lovely and spacious, our table for four was big and comfortable. Nicely chosen wine list and good advice."
dined on 24/05/2014
We found many of the dishes we
ordered surprisingly lack lustre. We are sorry about this as it used to be very good and the decor is stunning. We hope that Rawley Leigh will give some attention to his restaraunt as clearly at present he is no longer involved in even menu planning let alone execution. when i complained the staff knew exactly what I was talking about, they immediately took the cost of the dessert off our bill. They were all trying so hard, but very much let down by the kitchen. for example our lettuce hearts were ordinary lettuce hearts drizzled with what tasted like a supermarket bottle of salad cream. YUK. Sorry. i loved this resteraunt, I am sad to have had this experience. "
dined on 23/05/2014
As always the food and service is
superb here and good value for the quality. A lovely wine list which offers good value for such an establishment - we'll be back!!"
dined on 11/05/2014
Great for families with children.
Quick service, delicious roast beef and potatoes with Yorkshire pudding.. The magician is always appreciated with all children. Food and wine choice for the adults is great. "
dined on 11/05/2014
We had a very nice Saturday
evening at Le Cafe Anglais. The food and wine were excellent and the prices appropriate--perhaps a bit on the expensive side for the vegetarian options. The service was excellent and I very much like the ambiance. "
dined on 10/05/2014
I visited with my parents and even
though we sat after our reservation time none of the staff were pushing us to sit or to order out food, which was nice. It surprised me to see that it wasn't very busy, as it was 7:30 on a Wednesday. I ordered the Veal Chop, which was cooked a little less than I liked and the waitress took it back to the kitchen immediately. No questions asked, as you would expect in a good restaurant in London. The chef also sent us new portions of the side dishes when my meat came back - which I thought was a lot nicer than just keeping warm whatever was lingering on the plate. Our waitress was very understanding even to my silly requests and helped us have a lovely evening. "
dined on 30/04/2014
Excellent with the kids, even had
a magician doing an act. Great food and friendly staff. It is too good for its current location which does it no favours "
dined on 27/04/2014
Comfortable with a discreet air of
opulence. The fennel and (proper French) fish soup excellent with real depth of flavour. Gnocchi were a fabulous vegetarian main course and the lamb was very good, just a bit too much gravey. Pain perdu dessert lacked a bit of zing. Wines by the glass were really well chosen and the service could not have been better. All in all, a wonderful lunch and very good value. We have been raving about it since and recommending it to our friends"
dined on 15/04/2014
Especially if you fancy old
classics like Omelette Arnold Bennett; or beef hash with chilli eggs - great."
dined on 05/04/2014
We've been, several times now, to
this place. The room is beautiful, one of the nicest you'll find in London. Big, high ceilings, massive windows -- a classic Art Deco vibe to the place. The food is always very good, with a menu that changes enough to keep it interesting. My only minor complaint is that the service is very hit and miss. "We might have another drink" means just that, not "please nod and disappear for 10 minutes." Likewise, just too many moments where you feel like you've been forgotten. Don't get me wrong, the staff seem very nice, and seem to be trying their best - I just wonder if they're inexperienced or that the place is perhaps understaffed. Overall though, more than worth a visit."
dined on 04/04/2014
Perfect place to dine early with
guaranteed parking as we had 2 hour drive home ahead. Arrived at 6.30, the staff so nice that just three of you dining then you don't feel alone. The menu is varied - you can eat grandly or have a snack. Kir Royale and cocktails helped us recover from the day. Then oysters, the crab, chilli spaghetti and fish soup, all spot on followed by Thai fish curry ,- carpet burger with fried oyster. Great puds for two, pain perdu with apricots and sorbets all just right. By now the restaurant was quite full, a couple with well behaved children , - two regulars seemed like three times a weekers - people dressed up and celebrating and many more,, a lovely mix we hadn't noticed them arrive, a delicious brasserie."
dined on 03/04/2014
This is a real good place to bring
your friends because of the ambience. It was my first time and best on what I heard about it, I expected more from the food that was actually quite traditional on not very special"
dined on 01/04/2014
Excellent service and food
quality, and a comfortable spacious restaurant. And a convenient location top have dinner before catching a train from Paddington, as we found."
dined on 31/03/2014
Home made Bearnaise (nice),
overall food poor. Friendly front of house and restaurant staff but service very slow. Very poor value for money. Sorry but would not recommend"
dined on 29/03/2014
The food is brilliant modern
cooking, with excellent wine selections in a great ambience and with unobtrusive but terrific service. There is plenty space so you can have private conversation. One of my favourite restaurants."
dined on 27/03/2014
A good restaurant in a good
setting. To be in the top 50 as this restaurant is the difference between Cafe Anglais and it's competitors is the attention to detail. I felt they took the edge off a great meal by a rather petty action. Instead of having the mixed variety of ice cream I asked for one flavour, ginger. When it came it was just one small scope, but they still charged the full price for it. It was not a cheap meal and such a petty response to a request such as this is what we remember."
dined on 25/03/2014
I chose the £10 lunch not because
I wanted to save money -- though that's always nice -- but because it included dishes that looked interesting and turned out to be very enjoyable."
dined on 19/03/2014
This was a return visit, following
lunch there a couple of years ago, to say thank you to a cousin & his wife. The restaurant was surprisingly quiet for a Friday evening but everyone was still very much on their toes with the ambience not really being affected. The 1930s decor is quite classy and oozes a natural elegance that matches the offering from Rowley Leigh and his team. The staff are warm and friendly and have been well trained and the food, whilst somewhat traditional is cooked to the highest of standards. All this is done at a very reasonable price. Whilst Le Cafe Anglais is not cutting edge and trendy it will always be solid, dependable and would be regularly visited if we lived locally."
dined on 14/03/2014
"Fair" may be a bit harsh, but I
don't think the place was especially good. Service was impersonal - our waiter was almost a caricature of how I'd imagine a surly French waiter. I wondered if it were all an act and he was in fact from Peckham! Food was OK: Parmesan custard starter was very tasty, but the main of chicken and mushroom pie was more gravy than anything else (and only came with a side of wilted lettuce - had I realised, I probably would have ordered potatoes / chips). Dessert of chocolate fondant was very good. In summary, nothing was particularly wrong, but nothing wowed me either. I don't think that I'll go back. Bill was circa. £85 per head including half-bottle of wine each and service. Felt a bit pricey for the experience."
dined on 11/03/2014
We had attended the restaurant
before and was happy to receive the same seats. We had lunch before this time we had dinner. The restaurant wasn't very full so lacked ambience. Staff greeted us well and were reasonably attentive but just seemed to be going through the motion. My starter of celery and fennel soup was delicious but not warm enough as we're the new potatoes. My son enjoyed his steak. Overall overpriced and they did not say goodbye as we left. Will not be going again."
dined on 09/03/2014
I had no idea this restaurant
existed as you can't see it from the street, so only found out about it on Top Table. We had a lovely lunch with some really interesting and unusual starters and deserts as well a perfectly cooked traditional roasts. The service was excellent and the room is lovely art-deco and light and spacious. Because it is carpeted it is not noisy so you can have easy conversations. We will definitely go there again."
dined on 09/03/2014
All 4 in our party greatly enjoyed
the excellent food. As well as the fine cooking, we appreciated the interesting dishes on the menu. The spacious layout and professional service also contributed to a relaxed meal."
dined on 04/03/2014
Although Cafe Anglais is one of my
favourites, I had not been for Sunday lunch these last 12 months. As usual, roast beef was superb and the Yorkshire pudding was amazing, The pris fixe menu is extremely good value. Many families there with young children who were, individually, entertained by a young magician who went from table to table. An excellent innovation and, from what I could see, the parents were enjoying themselves as much as the children. One of the many advantages here is, no matter how busy the restaurant and no doubt thanks to the high ceilings and sift furnishings, is is never noisy. I'm through with restaurants where one has to yell at each other to be heard. Interesting wine list, too."
dined on 02/03/2014
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Like Le Café Anglais
Plan your next party here
High ceiling panelled room with Le Cafe Anglais' trademark huge windows and rich velvet curtains. Seating up to 26 people it
can also hold up to 50 people standing for a cocktail reception. Menus start at £26.50 per person and each event is bespoke to customers' requirements.
Great for events up to:
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text:
- Status
- Acquired by Oracle Corporation on July 31, 2014
- Funding Received
- $96.2 Million in 3 Rounds from 8 Investors
- Founded:
- 2003
- Headquarters:
- Beachwood, OH
- Description:
- TOA Technologies provides field service management software for businesses that operate in the field.
- Founders:
- Irad Carmi, Yuval Brisker
- Categories:
- Enterprise Software, SaaS, Software
- Website:
- http://toatech.com
Detailed DescriptionUpdate
TOA Technologies provides field service management software for businesses of all sizes that have scheduled work in the field – from your neighborhood lawn care provider to multinational telecommunications companies. TOA's solution suite, ETAdirect, helps the right field employee get to the right appointment, on-time, every time, improving customer service while dramatically reducing operational costs.
Natively delivered through the cloud and the only solution using a patented time-based predictive analytics platform, TOA's ETAdirect provides a new way to manage mobile field service operations. ETAdirect learns how work is done in the field according to each individual employee, creates patterns and then predicts the most optimized routes available based on real-time, actual data – communicating this information with consumers throughout the service process every step of the way. With ETAdirect's unique approach to field service management, TOA's customers are able to empower their field service teams to be more effective, resulting in reduced customer wait times and increased field service productivity.
Across four continents, ETAdirect manages mobile workforces for some of the world's most recognizable global brands in the satellite/cable/broadband, telecommunications, utilities, insurance, home services and retail industries. Named a Leader in the Gartner Magic Quadrant for Field Service Management in recognition of its visionary innovation and strong business execution, TOA Technologies is headquartered in the United States and has offices throughout Europe, Latin America and Australia/New Zealand.
Current Team (12)Update
Yuval Brisker
Co-founder, President, CEO
Irad Carmi
Co-Founder, President, Chief Technology Officer
Bruce Grainger
Senior Vice President, Global Sales
Aug 28, 2010
Brian Cook
Chief Financial Officer
Aug 1, 2012
Markus Remark
Senior Vice President, Customer Operations
Aug 2, 2011
Alexey Turchyn
Senior Vice President, Technology
John Opdycke
Vice President, Worldwide Marketing
Dec 5, 2011
Jeffrey Wartgow
Vice President, Channels and Alliances
Jul 1, 2010
Past Team (7)Update
Richard Alden
President, TOA Technologies Europe
Mar 4, 2010 - Jan 25, 2013
Fred Binstock
Jul 21, 2008
Jennifer Friedman
VP, Marketing
Dec 7, 2009 - Jul 8, 2011
Steve Gershik
VP, Marketing
Jonathan Murray
2005 - Jan, 2013
Vicki Sewell
Vice President, Customer Operations
Jan 29, 2010 - Aug 2, 2011
Ilan Solel
VP Business Development, Europe
Funding Rounds (3) - $96.2MUpdate
Board Members and Advisors (1)Update
Mike Stubler
Board Member
Apr, 2005
Products (3)Update
A suite of features built on the Force.com platform, ETAworkforce integrates TOA's powerful...
ETAdirect Enterprise
TOA Technologies makes managing your mobile workforce smarter, faster and easier, by providing...
ETAdirect Professional
Capitalizing on the power and intelligence of ETAdirect Enterprise, ETAdirect Professional is a...
Investors (8)Update
Draper Associates
DFJ Network Venture Capital Firm
Technology Crossover Ventures
Technology Crossover Ventures is a venture firm that focuses on information technology. TCV...
Early Stage Partners
Angel Investing
Draper Triangle Ventures
Draper Triangle Ventures is the Midwest-based Network Partner of Draper Fisher Jurvetson.
Intel Capital
Intel Capital, Intel's global investment organization, makes equity investments in innovative...
Fort Washington Capital Partners Group
Fort Washington Capital Partners Group was founded in 1990
Sutter Hill Ventures
Sutter Hill Ventures has financed technology-based start-ups and assisted entrepreneurs in...
Novitas Capital
Novitas Capital (formerly PA Early Stage Partners is a venture capital firm that prospers because...
Offices/Locations (3)Update
TOA Technologies - US
3333 Richmond Road
Suite 420
Beachwood, OH 44122-4196
TOA Technologies UK
338 Euston Road London
London, NW1 3BT
TOA Technologies-Germany
Mergenthalerallee 10-12
65760 Eschborn
Customers (1)Update
Orsus Soluciones Informaticas
Web design, marketing, SEO
News (7)Update
TOA Technologies raises 13000000 in venture roundfindarticles.com
TOA Technologies raises 17200000 in venture roundfreshnews.com
Oracle to acquire TOA Technologies07/31/14 -oracle.com
Intel Capital Invests $60 Million In Eight Startups06/03/08 -techcrunch.com


text:
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Queer Art Comes Out To Play In "Hide/Seek" Exhibit
Nov 25, 2011 by GayCities
"Hide/Seek: Difference and Desire in American Portraiture," running at the Brooklyn Museum through February 12, is not a retrospective of gay and lesbian artists in the 20th century.Rather, its a first-rate examination of the canon of 20th century art through the lens of homosexuality and homoeroticism.
Instead of scraping the barrel looking for out painters before Stonewall, the curators considered the "long-ignored or suppressed subject of the role of sexual difference in the depiction of modern Americans," as the exhibit catalog explains, "How major themes in modern art—especially abstraction—were influenced by the position of gay and lesbian artists."
Visitors are treated to works by some of the most famous artists of the last century—Thomas Eakins, John Singer Sargent, Henri Cartier-Bresson, Jasper Johns, Alice Neel, Robert Rauschenberg David Hockney, Andy Warhol, Nan Goldin, Robert Mapplethorpe, Annie Leibovitz among them. Some were out, some were closeted, some were straight and some were sexual cyphers—but all provide vital information about queer life and culture before it was allowed to be discussed in polite company
In the clip below, exhibit co-curator David Ward discusses David Hockney's We Two Boys Clinging Together, just one of gems in this seminal show.
Originally organized by the Smithsonian's National Portrait Gallery, the show has had some controversy attached to it—quite unnecessarily—mostly because of the inclusion of David Wojnarowicz's video installation, A Fire in My Belly. The film, which includes a brief clip of ants crawling over a crucifix as an AIDS allegory, outraged Republican and Catholic officials and was removed from the original Portrait Gallery exhibit. (It is on view here).
Of course, as curator Jonathan Katz points out, the degradation and suffering of Christ has been a common theme in Christian art for over a millennium. At a press preview, Katz joked, "if the Bishop of New York would like me to educate him about the iconography of his faith, I'd be more than happy to."
We're pretty sure His Eminence has plenty to learn about a lot of things.
Click through for a preview of works featured in "Hide/Seek: Difference and Desire in American Portraiture"


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Willmar gridders to host Rocori tonight
The Willmar Cardinals football team looks to rebound from last Friday's 35-14 loss to Sauk Rapids, hosting Rocori in a Central Lakes Conference game at 7 p.m. at Hodapp Field.
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2L at UCLA School of Law
On Campus Interview ("OCI") week is unlike anything I have ever done.
It starts with a long bidding process, where you pick which firms you want to apply to based on where you want to work and their threshold requirements. Once you bid, the school's system spits out an interview schedule. I received 13 interviews. Over three days.
Read here . . .


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Stupid Right Wing Tweets: Former Ron Paul Aide Edition
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Fox News Business Host Tweets: Jobs Report Too Good For Stock
Anti-immigrant Mayor Worries That His Town Is Being 'Stereotyped' By Protests He Inspired


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WIPO Rediscovers Consensus As Delegates Agree PCT AmendmentsPublished on 14 June 2014 @ 6:10 pm
By Catherine Saez, Intellectual Property Watch
A World Intellectual Property Organization working group considering amendments to the Patent Cooperation Treaty ended a weeklong meeting in relative agreement, in contrast to recent WIPO meetings. Agreement was found on delicate issues such as reduction of fees or procedures for appointing international authorities. Integration of the Patent Prosecution Highway, however, was not accepted.


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MARION COUNTY, Miss. - The Marion County Sheriff's Department is investigating the murder of an infant. The suspect in custody is believed to be the mother of the child.
Sheriff Berkley Hall says they received an anonymous call just before lunch time Tuesday that the remains of an infant would be inside a trash barrel at a house on Arthur B. Johnson Lane.
"We did in fact see what seems to be human remains," Hall said.
The suspect in custody is 26-year-old Sasha Stokes.
"Right now she is charged with murder," Hall said.
Investigators believe that Stokes was the mother of the infant. Neighbors that knew her say they are shocked.
"I couldn't believe she done something like that," Richard Lewis, a neighbor. "I went to school with her."
"A child that never had a chance to do anything," Carlos Stepney, a neighbor. "It's a tragedy to the neighborhood, that's shocking to everybody around here."
Sheriff Hall said this is one of the saddest cases they've investigated all year.
"It's very emotional to work stuff like this," he said.
He said the cause of death has not been determined yet. The body has been sent off for an autopsy and they are waiting for the preliminary reports.
"That's going to tell a lot about the child and what actually was the cause of death," he said.
A motive has not been given.
5912 Hwy. 49, Ste. AHattiesburg, MS 39401
Telephone: 601.545.2077
Fax: 601.545.3589
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Saving naked pictures of ppl you've been involved with
Find a Conversation
|Fri, 08-10-2012 - 7:15pm
|Sun, 08-12-2012 - 1:41pm
Right is a value judgement. If one was snooping then they bear the responsibility for their own feelings. If a person is so threatened than perhaps they are not ready for a relationship. People have had a life before marriage they also have the right to their history after all it is not about you but them. If you can't handle it then leave. So the other can find a more suitable partner.
Note that there will be lots of things not to like. Every relationship has items by both partners that the other does not "like". If one want a relationship they must first accept the other warts and all if that cannot be accomplished then the relationship has no chance. Of course there is another way ask questions about that person. Everyone has some history is around. Whether it is old love letters,a diary,a journal,etc. One can feel insecure over many items. It is an adult's place to deal with the self not the partner's.