text:
Statement From Undersecretary Blank on Housing Permits and Starts for June 2009
The Department of Commerce's U.S. Census Bureau today reported that permits to build privately-owned new housing units rose 8.7 percent in June 2009, well above the expectation for a 1.9-percent rise. Housing starts rose 3.6 percent, better than the expectation of no change for the month. Today's stronger numbers reflect an increasing confidence—the percent of households who recognize that this is a good time to buy a house has risen over the last year. While the economic environment remains challenging, continued Recovery Act investment into the economy should encourage growth in a range of industries including the housing sector. (Statement)


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"We've made a lot of changes. Our roster is not set in stone. It's a very young team, our average age is 25. It's going to try the patience of its coach."
Related quotes
"Nothing is set in stone. Every moment is an opportunity to create. And, here is something to consider: even if something was set in stone, stone can crumble, it can break. It is not indestructible. Sometimes destruction is a necessary part of construction."
"Why is minimum wage a number that is set in stone why don't we treat minimum wage rates like taxes the more money a corporation profits the higher the minimum wage rate they should have to pay."
"We have good swimmers. Our problem is with our roster size; it makes it kind of hard to score team points. Really, I think our kids will do just fine when it comes to sectional time."
"We're very young, with six freshman on our roster. We have a lot of skilled players with ball handling but we have little size because many of our boys are still maturing physically."
"If you look at [the Devils'] roster, their lineup, half of the team has won Stanley Cups. The last five minutes, their experience really took over."
"I like to think, if you look at our roster, there are some good, young, talented players at every position. You try to look ahead there, but sometimes you just have to make decisions."

subset: commoncrawl


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Intramural Sports » Ultimate Frisbee
Intramural Ultimate Frisbee is Co-Ed. You must maintain at least a 75/25% breakdown of male/female players on the field at once. (i.e. 6 men/2 women). You may field a maximum of 8 players and a minimum of 6 to compete in a game. Otherwise the game will be forfeited to the other team. All roster players must be enrolled students for May Term at Goshen College or current faculty/staff. Games will be start at 3pm or 4:15pm each M-F, beginning April 30th.
Please enter your complete roster (captain's name first)
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text: Video comes over the COAX port, so you need to still get COAX to your TiVO. As long as you get that and whatever you TiVo needs (i'm presuming CAT5 for your guide data there), then you should be good to go.MoCA is only needed really if you need STB data, so then you need to bridge the cat5e network with the coax ones. This is something you shouldn't need to worry about in this scenario, if I'm understanding you correctly.


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tokidoki x Hello Kitty Kisslock Wallet: Reunion
Item # 45901-201312
A kisslock wallet with double compartments hosts Hello Kitty and all her tokidoki friends! Here... more details
- Durable woven nylon outer and pink lining
- Double metal silvertone kiss locks
- 2 bill sized compartments, containing 4 card slots and 1 zippered coin pocket
- 1 additional zippered compartment at base
- Weight: 3.8 oz
- This product is not machine washable. Wipe clean with damp cloth and air dry
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Displaying 1-1 of 1
cutest walet
Awesome little wallet. .I love the bottom zipper, can actually fit my checkbook in it.


text:
We make a variety of quality and unique birdhouse's, feeders and small wood products for everyones enjoyment.
All our birdhouses are made from pine barn board also known as ship lap. The boards are 3/4 inches thick, are sturdy and made to last. The pine boards are new and freshly cut (unless otherwise noted) and over time sap may weep from the knots and slightly discolor the paint. This just adds to the beauty.
Giving back to our community is very important to us. With every item you purchase 10% is donated to our local Food Panty. "The Art of Giving Comes in Many Ways." Thank you for your support in helping feed the hungry.
Please contact us anytime at firstname.lastname@example.com
We look forward to hearing from you.


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New insurance contracts said to save Vt. $10 millionBy PETER HIRSCHFELD
Vermont Press Bureau | August 22,2013MONTPELIER Gov. Peter Shumlin is hailing three new insurance contracts that he says will save the state an estimated $10 million in employee health care costs in 2014.
A competitive bidding process to administer the states self-insured medical plans saw Vermont end its long-running relationship with Cigna in favor of an offer submitted by Blue Cross and Blue Shield of Vermont.
Commissioner of Human Resources Kate Duffy said Thursday that the Blue Cross bid contained more favorable provider rates than the ones negotiated on the states behalf by Cigna. Duffy said the state paid out $119 million in medical claims last year; under rates negotiated by Blue Cross, she said, those costs would have been $5 million less.
The way to save on costs on a plan like this is primarily on discounts you can get from providers that are negotiated by these (insurance) companies, Duffy said.
The state also put out to bid contracts to administer its prescription and dental plans. And while Vermont has selected the same carriers its used in the past Express Scripts and Delta Dental, respectively Duffy says the companies will deliver increased savings.
Lower pharmaceutical costs negotiated by Express Scripts, according to Duffy, will save the state a projected $5 million in 2014.
The state of Vermont is self-insured, paying out of pocket to settle the medical claims amassed by the 23,000 current and retired state employees as well as family members covered by the plan. But the state contracts with private carriers to administer the plan, and negotiate rates with providers, a task Duffy said the state is ill-suited to handle itself.
We dont have the capacity to do that, and I dont think we have expertise or the technology that the companies who were bidding on this have, Duffy said.
Duffy said the savings do not in any way derive from changes to the employee benefit plan, the terms of which are negotiated between the administration and state workers union during contract talks. But under the Blue Cross bid employees will also gain access to the insurance carriers wellness program.
I am confident Blue Cross new Accountable Blue program will help us save costs and, more importantly, improve the health of our state employees and their families, Shumlin said in a statement.
email@example.com IN Vermont NewsVermont Public Radios Peter Hirschfeld revealed this week that House Speaker Shap Smith had... Full StoryPer-pupil expenditures being looked at in coming budget year in Montpelier schools. Full StoryVermont Public Radios Peter Hirschfeld revealed this week that House Speaker Shap Smith had... Full Story
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- RICHARD'S POOR ALMANACK: On this day in 1618, English author, poet, soldier, adventurer Sir Walter Raleigh is beheaded for conspiring to overthrow King James I, but more likely to mollify offenses to Spain. His executioner has to implore him for silence.
- RICHARD'S POOR ALMANACK: On this day in 1492, Italian explorer, admiral of the ocean sea, Christopher Columbus, sailing for the Spanish crown, 'discovers' Cuba; on this day in 1964, U.S. officials deny American involvement in bombing North Vietnam.
- Video: Fire engulfs house on Pine Street
- RICHARD'S POOR ALMANACK: On this day in 1936, Mrs. Wallis Warfield Spencer Simpson, mistress of King Edward VIII, is granted her second divorce, enabling her to marry the king. The government, the Church of England and the London Times have another idea.
- RICHARD'S POOR ALMANACK: V-2 No. 13, launched this day in 1946 from White Sands, New Mexico, takes first photographs of Earth from the edge of the planet's outer atmosphere; 1947: Walt Disney testifies before HUAC, names employees he says are communists.
- TOMORROW'S HEADLINES TODAY: Vermont's brand discussed at Killington, state's attorney candidates Marc Brierre and Rose Kennedy profiled, Curtis reports about Rutland police chief's new job, and four arrested, charged for heroin, crack sales.


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Paramore - Here We Go Again (Warped Tour 2005)
It's cute the way they rock out because it's kind of awkward lol. By now they've been playing for so long that every move seems rehearsed. It leads to a very polished and tight show but it also seems less organic.
(via clara-oswen-deactivated20140806)
- Reblogged from itsacircleameancycle
- Source: itsacircleameancycle


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Chairs found at a flea market are painted a bright white to give them an eclectic, yet cohesive look.
A link to %this page% was e-mailed
CottageLoretta Willis
TraditionalPhyllis Harbinger
TransitionalShelly Riehl David
TraditionalAnn Wisniewski
ContemporaryAmmie Kim
ContemporaryAmmie Kim
TraditionalChristopher J. Grubb
Old WorldDon Raney
Browse new dining rooms from top designers.
Browse top-rated, member-uploaded dining rooms.


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The Google Glass feature no one is talking about
The key experiential question of Google Glass isn't what it's like to wear them, it's what it's like to be around someone else who's wearing them. I'll give an easy example. Your one-on-one conversation with someone wearing Google Glass is likely to be annoying, because you'll suspect that you don't have their undivided attention. And you can't comfortably ask them to take the glasses off (especially when, inevitably, the device is integrated into prescription lenses). Finally - here's where the problems really start - you don't know if they're taking a video of you.
Now pretend you don't know a single person who wears Google Glass… and take a walk outside. Anywhere you go in public - any store, any sidewalk, any bus or subway - you're liable to be recorded: audio and video. Fifty people on the bus might be Glassless, but if a single person wearing Glass gets on, you - and all 49 other passengers - could be recorded. Not just for a temporary throwaway video buffer, like a security camera, but recorded, stored permanently, and shared to the world.
Now, I know the response: "I'm recorded by security cameras all day, it doesn't bother me, what's the difference?" Hear me out - I'm not done. What makes Glass so unique is that it's a Google project. And Google has the capacity to combine Glass with other technologies it owns.
First, take the video feeds from every Google Glass headset, worn by users worldwide. Regardless of whether video is only recorded temporarily, as in the first version of Glass, or always-on, as is certainly possible in future versions, the video all streams into Google's own cloud of servers. Now add in facial recognition and the identity database that Google is building within Google Plus (with an emphasis on people's accurate, real-world names): Google's servers can process video files, at their leisure, to attempt identification on every person appearing in every video. And if Google Plus doesn't sound like much, note that Mark Zuckerberg has already pledged that Facebook will develop apps for Glass.
Finally, consider the speech-to-text software that Google already employs, both in its servers and on the Glass devices themselves. Any audio in a video could, technically speaking, be converted to text, tagged to the individual who spoke it, and made fully searchable within Google's search index.
Now our stage is set: not for what will happen, necessarily, but what I just want to point out couldtechnically happen, by combining tools already available within Google.
Let's return to the bus ride. It's not a stretch to imagine that you could immediately be identified by that Google Glass user who gets on the bus and turns the camera toward you. Anything you say within earshot could be recorded, associated with the text, and tagged to your online identity. And stored in Google's search index. Permanently.
I'm still not done.
The really interesting aspect is that all of the indexing, tagging, and storage could happen without the Google Glass user even requesting it. Any video taken by any Google Glass, anywhere, is likely to be stored on Google servers, where any post-processing (facial recognition, speech-to-text, etc.) could happen at the later request of Google, or any other corporate or governmental body, at any point in the future.
Remember when people were kind of creeped out by that car Google drove around to take pictures of your house? Most people got over it, because they got a nice StreetView feature in Google Maps as a result.
Google Glass is like one camera car for each of the thousands, possibly millions, of people who will wear the device - every single day, everywhere they go - on sidewalks, into restaurants, up elevators, around your office, into your home. From now on, starting today, anywhere you go within range of a Google Glass device, everything you do could be recorded and uploaded to Google's cloud, and stored there for the rest of your life. You won't know if you're being recorded or not; and even if you do, you'll have no way to stop it.
And that, my friends, is the experience that Google Glass creates. That is the experience we should be thinking about. The most important Google Glass experience is not the user experience - it's the experience of everyone else. The experience of being a citizen, in public, is about to change.
Just think: if a million Google Glasses go out into the world and start storing audio and video of the world around them, the scope of Google search suddenly gets much, much bigger, and that search index will include you. Let me paint a picture. Ten years from now, someone, some company, or some organization, takes an interest in you, wants to know if you've ever said anything they consider offensive, or threatening, or just includes a mention of a certain word or phrase they find interesting. A single search query within Google's cloud - whether initiated by a publicly available search, or a federal subpoena, or anything in between - will instantly bring up documentation of every word you've ever spoken within earshot of a Google Glass device.
This is the discussion we should have about Google Glass. The tech community, by all rights, should be leading this discussion. Yet most techies today are still chattering about whether they'll look cool wearing the device.
Oh, and as for that physical design problem. If Google Glass does well enough in its initial launch to survive to subsequent versions, forget Warby Parker. The next company Google will call is Bausch & Lomb. Why wear bulky glasses when the entire device fits into a contact lens? And that, of course, would be the ultimate expression of the Google Glass idea: a digital world that is even more difficult to turn off, once it's implanted directly into the user's body. At that point you'll not even know who might be recording you. There will be no opting out.
Talking Heads' "Stop Making Sense" liner notes
TIPS FOR PERFORMERS: Playing cards have the top half upside-down to help cheaters. There are a finite number of jokes in the universe. Singing is a trick to get people to listen to music for longer than they wold ordinarily. There is no music in space. People will pay to watch people make sounds. Everything on stage should be larger than in real life.
LIVING WITH OTHER PEOPLE: Violence on television only affects children whose parents act like television personalities. Table manners are for people who have nothing better to do. Civilization is a religion. Civilized people walk funny. There is always a party going on somewhere. People will remember you better if you always wear the same outfit.
LIFE ON EARTH: Men like pastries, women like custards. Scientists have invented a love drug, but it only works on bugs. Animals like earthquakes, tornadoes and volcanic activity. Nuclear weapons can wipe out life on Earth, if used properly. Cats like houses better than people. Dolphins find people amusing, but they don't want to talk to them. People look ridiculous when they're in ecstasy. Schools are for training people how to listen to other people. Body odor is the window to the soul. Sound is worth money.
IN THE HOME: There have been cases where people's shoes got stuck on their feet and could never be removed. The best way to get rid of unwanted flying insects is to have strong body odor. There hasn't been a good-looking American car in 20 years. There is always something on television. The best length for television programs is either 30 seconds or 8 hours.
THE SPACE PEOPLE: Space People read our mail. The Space People think that TV news programs are comedies, and that soap operas are news. The Space People will contact us when they can make money by doing so. The Space People think factories are musical instruments. They sing along with them. Each song lasts from 8 a.m. to 5 p.m. No music on weekends.
MONEY: People will do odd things if you give them money. When everything is worth money, the money is worth nothing. If you keep your money in your shoe, then people will know which bills are yours. If you crumple your money into little balls, it will never stick together. The best way to touch money is by the edges. U.S. money is the worst looking money in the world.
WORLD TRAVEL: Passport pictures are what people really look like. Rich people will travel great distances to look at poor people. Toast is the national dish of Australia. People never travel to look at flat landscapes. People would rather watch things than eat. Looking at postcards is better than looking at the real thing. Looking up is as scary as looking down.
IN THE FUTURE: In the future, women will have breasts all over. In the future, it will be a relief to find a place without culture. In the future, plates of food will have names and titles. In the future, we will all drive standing up. In the future, love will be taught on television and by listening to pop songs.
WORK: Crime is a job. Sex is a job. Growing up is a job. School is a job. Going to parties is a job. Religion is a job. Being creative is a job.
Joy in the task: Even the finest restaurants are serving coffee made with capsules. Have we completely lost faith in the human touch?
By: Julian Baggini
Aeon Magazine, January 9, 2013
You've just had dinner at one of the best restaurants in the country, the kind of place where the chef talks about his passion for perfection, obsession with detail and demand for the best, freshest ingredients. You know that there is probably one cook in the kitchen for every couple in the dining room. So you might feel surprised — even cheated — to discover that the coffee you are now enjoying was made by the waiter popping a capsule into a machine and pressing a button.
This is not a fanciful scenario. In the UK, more than 15 Michelin-starred restaurants use Nespresso, the market-leading capsule system, to make their coffee — including Heston Blumenthal's Fat Duck in Berkshire, and The Ledbury in London. In France, Nespresso supplies more than 100 Michelin restaurants, including the legendary L'Arpège in Paris. Even in Italy, where the first espresso machine was patented in 1884, more than 20 Michelin restaurants use the new capsule system, and many others around the world use it or its rivals developed by Illy, Kimbo, Lavazza and Segafredo. Push-button espresso began as a domestic product, a way to simulate espresso at home without the mess and fuss. But in recent years it has rapidly, if quietly, started to take over the restaurant world.
You might not care much about fine dining or coffee. But you probably do value the skills of the artisan and might well believe that food is one of the ever-dwindling number of domains where individual human flair and creativity cannot be bettered by the mass-produced and mechanised. If so, you should care about the challenge to your assumptions that the rise of capsule coffee represents.
That concern lead me to a private dining room at the two Michelin-starred Latymer restaurant, part of the Pennyhill Park country house hotel in Surrey. With me were a coffee shop owner, two coffee obsessives, and a coffee-drinking friend. We were going to blind-taste three coffees: Nespresso capsule coffee, which is served in the restaurant; the traditional espresso that the hotel provides for room service; and a third unmarked coffee I had brought with me to be made the same way, just to see if the whole thing was nonsense and coffee is coffee is coffee. It was the artisan versus the machine, and given how top chefs had already voted with their contracts, the odds were against the result I instinctively preferred.
Ever since Alan Turing first suggested that we might be able to build a computer with an intelligence that could not be distinguished from a human's, people have been trying to carve out a domain of activity that must be forever distinctly human. Chess grandmasters were once held up as exemplars of exactly what computers could not do. But after IBM's Deep Blue computer defeated the world chess champion Garry Kasparov in 1997, this was quietly forgotten, and we looked instead to creativity, believing it absurd to think that a computer program could surpassHamlet or Beethoven's late string quartets.
With the benefit of hindsight, it now seems obvious that chess is just the kind of thing that computers could do well. The advent of capsule systems heralds pretty much the same realisation for espresso coffee. Coffee-making lends itself to automation, since all the key variables are strictly controllable. Technically, it's relatively easy to get hold of the best coffee beans, roast them at the right temperature for the right time, grind them to the right fineness, and then vacuum-seal the right quantity for one shot. From that point on, the coffee will not degrade, effectively being as fresh once the machine pierces the capsule as it was when it went in. Then it's a matter of hiring leading coffee experts, throwing millions of pounds of R&D at a crack team of engineers, and building a machine that will force the right amount of water through the coffee at the right temperature and pressure.
In theory, that is bound to result in a better brew than the traditional process, which, for all its romance, is full of opportunities for degradation and mishap. A bag of beans, once opened, will start to lose its flavour very rapidly once it is ground. Calibrating temperature and pressure is also difficult and subject to human error. While the capsule always contains exactly the same amount of coffee, the amount the traditional barista places in the portafiltro, and the degree to which is it compacted with the tamper, will always differ slightly. Most cafés do not get every step right, and they only get away with it because most people drown their espressos in steamed milk.
That's all very well, but surely coffee is the exception, not the rule, to the artisanal qualities of food and drink? That could be a complacent thought, and ironically, the people whose work most suggests it is are currently at the vanguard of artisan cooking: the molecular gastronomers. Donning both lab coat and chef's hat, these pioneers are exploring how the science of cooking and sensory perception can tell us the best ways to cook and prepare foods. At the moment, this approach requires enormous amounts of time and kit, and you can enjoy the results only at restaurants such as the Fat Duck, where they come at vast expense (£195 per head without service or wine).
But the logical consequence of molecular gastronomy is haute-mechanisation. If the best way to cook meat, for example, really is to vacuum-seal it with some herbs and spices and cook in water at 55 °C (131 °F) for 48 hours, then as soon as a suitable, cheap sous-vide cooker is available, there is no reason why a novice chef in a local pub, or anyone else for that matter, couldn't collect it from the butcher and do as good a job as anyone else.
Even at El Bulli in Spain, voted the world's best restaurant for a record five years before it closed in July 2011, this basic principle was evident. Head chef Ferran Adrià and his core team were not actually the ones preparing the food on the night. Their main role was to develop dishes, in a form of gastronomic R&D, during the six months of each year that El Bulli was closed. The restaurant kitchen itself was really just a very fancy production line. 'You have to function like perfect machines,' Adrià was shown telling the kitchen staff in the documentary El Bulli: Cooking in Progress (2011). If that's true, then in the long run, why not simply use perfect machines in restaurant kitchens, just as computerisation and mechanisation took human beings off the production floors of car plants?
Mechanised production can be wonderfully democratising, turning all sorts of things that were luxury, bespoke items into things everyone could afford, like the car, central heating, and computers. In the gastronomic utopia of the future, no one need be condemned to thin, dishwater coffee, or pies with pastry like wet cardboard.
For most epicures, it is almost an article of faith that this will never happen, because food needs to be cooked with love, flair and passion. While this might conceivably be true at the very peak of culinary art, in most cases mechanisation is competing not against the artisanal best but against the human mean. So, even if the very best coffee is still made the traditional way by a skilled, human barista, all Nespresso need do is produce better coffee than the majority of baristas, whom most coffee fanatics describe as incompetent anyway.
The claim that handcrafted is better does not stand up a priori. It needs to be put the test. And for coffee, that's exactly what I did.
The tasting was designed to be as blind as possible, with each taster trying each coffee in a different order, so as to counter any advantage or disadvantage that coming first or last might give. The coffees were brought in by a waiter, not by the experienced barista Bruno Asselin, who is also the manager of the Latymer restaurant at the hotel. He had thoroughly cleaned the traditional espresso machine, opened a fresh bag of beans, and ground them just before the tasting.
We tasted the three coffees in silence, scoring them on a scale from zero to seven points, and jotting down personal tasting notes. My scores were not used in the final reckoning because, in making sure that Bruno had understood the system, I had seen which coffee corresponded to each number. Then we totted up the scores.
In distant last place came the ground coffee I had brought, a very good quality, single-estate bean, but not roasted for espresso and ground four days earlier, a little too coarsely for Bruno's machine. The traditional house espresso scored 18 points, and was the favourite of one taster. But the clear winner with 22 points was the Nespresso, which both scored most consistently and was the favourite of two of the four tasters. Of course, these were just four people's opinions. But their consensus fits the judgment of top chefs and Nespresso's own extensive testing, which must have been conclusive enough for them to have the confidence to agree to my challenge in the first place.
Does this herald the death of artisan coffee, except in those exclusive enclaves where the very best, most obsessive practitioners ply their trade? And is the writing on the wall for other areas of human excellence where we cling to the idea that artisanal is best? A lifeline might seem to be provided by the detailed reviews of the coffees we tasted. The key descriptors for Nespresso were 'smooth' and 'easy to drink'. And from the point of view of restaurateurs who use it, the key word is 'consistency'. It was far from bland, but it was not challenging or distinctive either. It's a coffee everyone can really like but few will love: the highest common denominator, if you like. The second-place coffee had more bite, and was the favourite of myself and the 10-cup-a-day connoisseur, but scored a pathetic two points from one person on the panel who took against it.
That taster was actually a bit of a coffee nerd and he made the acute observation that what Nespresso had really done was to look at the coffee-making process and systematically remove all that is problematic in it. The result is something flawless, but that is a particular and limited form of excellence or perfection. Perhaps there are peaks above perfection that can be achieved only by accepting a certain amount of imperfection. A perfect bottle of cola will not be as good as an average meal at El Bulli, even if they screw up one of the 40 courses.
Yet even subtle variations might themselves be perfectible. One day it might be possible to produce mechanically the coffee that is just right for you, even perhaps for you just now rather than yesterday.
The only way truly to defend the artisans against all that technology might put up against them is to give up the entire premise of my blind tasting, that is, the idea that it does not matter how the coffee came to be, all that counts is its final taste.
Surely we appreciate the handmade in part because it is handmade. An object or a meal has different meaning and significance if we know it to be the product of a human being working skilfully with tools rather than a machine stamping out another clone. Even if in some ways a mass-produced object is superior in its physical properties, we have good reasons for preferring a less perfect, handcrafted one.
Corporations know this, which is why they will often use bogus personalisation to make their products seem more appealing, like putting a picture of a farmer on the label, or giving the product the name of a person or place. But do we have good reasons for this preference, or is it just romantic nonsense? I think we do. We live in a world of humans, other animals and things, and the quality of life depends on the qualities of the relationships between them. Mass production, like factory farming, weakens, if not destroys, these relationships. This creates a kind of alienation, where we feel no genuine, human contact with those who supply us with what we need.
We are not simply hedonic machines who thrive if supplied with things that tick certain boxes for sensory pleasure, aesthetic merit, and so on. We are knowing as well as sensing creatures, and knowing where things come from, and how their makers are treated, does and should affect how we feel about them. Chocolate made from cocoa beans grown by people in near slave conditions should taste more bitter than a fairly traded bar, even if it does not in a blind tasting. Blindness, far from making tests fair, actually robs us of knowledge of what is most important, while perpetuating the illusion that all that really matters is how it feels or seems at the moment of consumption.
This might seem a simple, even platitudinous point. But it has profound political implications. For if it is true, then the whole way in which efficiency is usually measured is fundamentally flawed. Take agriculture. Proponents of organics and other non-intensive, less petrochemically dependent forms of farming are often drawn into the game of defending their approach only by measurable, objective results. So the battle becomes a statistical debate over yield, water usage, carbon footprint, soil erosion, and so forth. The trouble is that the kind of human-scale farming that people like does not always win when judged by these metrics.
Of course, we need to think about yield, efficiency and environmental impact. But we also need to think about what kind of world we want to live in. And if we do, most of us would say that we would prefer food chains that preserve human links between consumer, farmer, land, and animals, in a landscape that combines functionality and beauty as much as is possible. We prefer to buy coffee traded between small groups of individuals rather than beans of the same quality, grown to the same environmental standards, but channelled through large multinationals with an exclusive right to supply the machine you buy from them. That is not to say we must shun technology, never use polytunnels, or insist that all chickens come from a nearby country lane. But it does mean it is legitimate to prefer forms of trade and artisan production that maintain links between individuals, communities, land, and animals.
It is not that handmade is always best, of course. Much technology is itself a testimony to human creativity and ingenuity. Apple has got very rich through supplying technology that is beautifully designed by humans who are as gifted as the best artisans. There is plenty that we should happily allow to be mechanised, for the obvious benefits that brings. But there is plenty else we will continue to prefer to be handmade, because what matters is not just the result, but the process by which you get there. Humans are imperfect, and so a world of perfection that denies the human element can never be truly perfect after all.
The Improbable is the New Normal
By: Kevin Kelly
Technium, January 7, 2013
Cops, emergency room doctors, and insurance actuarists all know it. They realize how many crazy impossible things happen all the time. A burglar gets stuck in a chimney, a truck driver in a head on collision is thrown out the front window and lands on his feet, walks away; a wild antelope knocks a man off his bike; a candle at a wedding sets the bride's hair on fire; someone fishing off a backyard dock catches a huge man-size shark. In former times these unlikely events would be private, known only as rumors, stories a friend of a friend told, easily doubted and not really believed.
But today they are on YouTube, and they fill our vision. You can see them yourself. Each of these weird freakish events just mentioned can be found on YouTube, seen by millions.
The improbable consists of more than just accidents. The internets are also brimming with improbable feats of performance — someone who can run up a side of a building, or slide down suburban roof tops, or stack up cups faster than you can blink. Not just humans, but pets open doors, ride scooters, and paint pictures. The improbable also includes extraordinary levels of super human achievements: people doing astonishing memory tasks, or imitating all the accents of the world. In these extreme feats we see the super in humans.
Every minute a new impossible thing is uploaded to the internet and that improbable event becomes just one of hundreds of extraordinary events that we'll see or hear about today. The internet is like a lens which focuses the extraordinary into a beam, and that beam has become our illumination. It compresses the unlikely into a small viewable band of everyday-ness. As long as we are online - which is almost all day many days — we are illuminated by this compressed extraordinariness. It is the new normal.
That light of super-ness changes us. We no longer want mere presentations, we want the best, greatest, the most extraordinary presenters alive, as in TED. We don't want to watch people playing games, we want to watch the highlights of the highlights, the most amazing moves, catches, runs, shots, and kicks, each one more remarkable and improbable than the other.
We are also exposed to the greatest range of human experience, the heaviest person, shortest midgets, longest mustache — the entire universe of superlatives! Superlatives were once rare — by definition — but now we see multiple videos of superlatives all day long, and they seem normal. Humans have always treasured drawings and photos of the weird extremes of humanity (early National Geographics), but there is an intimacy about watching these extremities on video on our phones while we wait at the dentist. They are now much realer, and they fill our heads.
I see no end to this dynamic. Cameras are becoming ubiquitous, so as our collective recorded life expands, we'll accumulate thousands of videos showing people being struck by lightening. When we all wear tiny cameras all the time, then the most improbable accident, the most superlative achievement, the most extreme actions of anyone alive will be recorded and shared around the world in real time. Soon only the most extraordinary moments of our 6 billion citizens will fill our streams. So henceforth rather than be surrounded by ordinariness we'll float in extraordinariness.
It's one thing to hear a story about someone getting struck by lightening, but it feels different seeing a video of it. I have a hunch that seeing "facts" on video makes them seem realer to us than either reading, hearing, or seeing stills about them. And then there are always more than one. That's the thing, you can start with the most unlikely event or achievement, and then watch a series of this unlikeliness for hours. Over time this extremism accumulates. When the improbable dominates the archive to the point that it seems as if the library contains ONLY the impossible, then these improbabilities don't feel as improbable.
I think there is already evidence that this ocean of extraordinariness is inspiring, galvanizing, prompting, daring ordinary folks to try something extraordinary. At the same time, superlative epic failures are foremost as well. We are confronted by the stupidest people in the world as well, doing the dumbest things imaginable. So we see the extremes. In some respects this is making us a world of Ripley-Believe-it-or-Not-ers, or it may place us in a universe of nothing more than tiny, petty, obscure Guinness World Record holders. Everyone is a world record something for 15 minutes. In every life there is probably at least one moment that is freakish.
To the uninformed, the increased prevalence of improbable events will make it easier to believe in impossible things. A steady diet of coincidences makes it easy to believe they are more than just coincidences, right? But to the informed, a slew of improbably events make it clear that the unlikely sequence, the outlier, the black swan event, must be part of the story. After all, in 100 flips of the penny you are just as likely to get 100 heads in a row as any other sequence. But in both cases, when improbable events dominate our view — when we see an internet river streaming nothing but 100 heads in a row — it makes the improbable more intimate, nearer.
I am unsure of what this intimacy with the improbable does to us. What happens if we spend all day exposed to the extremes of life, to a steady stream of the most improbable events, and try to run ordinary lives in a background hum of superlatives? What happens when the extraordinary becomes ordinary?
The good news may be that it cultivates in us an expanded sense of what is possible for humans, and for human life, and so expand us. The bad news may be that this insatiable appetite for supe-superlatives leads to dissatisfaction with anything ordinary.
I don't know, but if anyone is aware of research on this effect, I'd like to know about it.
Clay Shirky argues that the least creative act is making a LOL-cat, but that even making a LOL-cat is better than making nothing, and so the internet of LOL_cats is a net good compared to say a world of make-nothing consumption. One could make a similar argument that the least distinctive human achievement is a bad accident captured on YouTube, but that moment of uniqueness is better than no uniqueness at all, and so a world of YouTube extremities, improbabilities and superlatives is a net good.
By: Ian Frazier
Outside Magazine, Nov 2012
A truth about the outdoors is that it causes people to lie. Strange forces out there in the wild have always conspired to corrupt human honesty. Over time, intelligent listeners and readers came to accept that an adventurer's reports would not consist of one-to-one representations of fact but instead would contain exaggerations, distortions, omissions, additions, events that foolish people wanted to believe had happened but hadn't, and deliberate, implausible, fantastical lies. Maybe that was even a reason the restless and sketchy among us ventured into the wilderness in the first place: because if we claimed we did or saw something amazing there, who could prove the contrary? Returned from our journeys, we could brag all we wanted without fear of contradiction. An enormous attraction of far places has always been that no one else was inconveniently in the neighborhood to check.
"Here Be Monsters," the old maps announced, next to drawings of walking Leviathan-fish with huge maws and claws and fangs. The pictures must have been accurate; how would the mapmakers have known what to draw unless eyewitnesses had told them? Somewhere out there, travelers said, lived blue-eyed Indians who spoke only Hebrew—a Lost Tribe of Israel, miraculously transported to remotest Asia or the American West. Those who revealed this discovery had not, it turned out, met the blue-eyed (blue-eyed?) Hebrews themselves but once crossed paths with parties who had. Inventive wanderers said they had seen snakes that had bit their own tails and made themselves into hoops and rolled across the ground, cannibals with three heads, Arctic dwellers who covered their ears against the sound of the sunrise, and beautiful Amazonian women warriors who held healthy young men (often the wanderers themselves) captive for sex. Explorers claimed they had climbed mountains they hadn't climbed and had reached the North Pole when in fact they never reached it. Apparently sober individuals gave firsthand accounts of seeing yeti in the Himalayas and Nessie in her loch and jackalopes on the prairies. Old-time sailors boasted of sleeping with beautiful mermaids, annoyingly omitting the precise physical details, and according to certain fishermen, mermaids offering to grant them three wishes had come up in their nets. The words fisherman and liar are linked in our brains for good reason. And in the interest of brevity, I will pass over the many stories involving logging roads, elk hunters, space aliens, and intergalactic crossbreeding. There are some doors man was not meant to open.
Lies made the wild scary and alluring. When I was a boy, local places I knew about buzzed excitingly with crazy tales. In rural Illinois, Argyle State Park was said to be inhabited by a creature called the Argyle Monster—a huge cougar that had lost its front feet in a trap and ran through the forest on its hind legs at dusk and "screamed like a woman." Or so said Billy somebody, who told his friends, who were friends of mine, who told me. I never saw the Argyle Monster myself, but it ran on its hind legs through my imaginings and colored the dusk of this unremarkable state park a deep and thrilling sepia when I walked back to the picnic area after fishing. It's been decades since I went there; I regret that I quit being afraid of the Argyle Monster long ago.
More recently, as a grown-up supposedly immune to phantasms, I learned from Russians when I was traveling in Siberia that somewhere in its remotest parts is Coca-Cola City (Gorod Koka-Kola), which was built during the Cold War as a reproduction of an American city. The residents of Coca-Cola City speak perfect English and use American products and behave like Americans, providing a realistic setting in which the Russian spymasters can train special operatives who will be sent to the U.S. Coca-Cola City is alleged to be the topmost of top-secret sites, and it is closed, of course, to all visitors. I'm not sure if that's why I never could pin it down on the map. I suspect that it does not exist and never did—but who can say? The rumor of it made Siberia more Siberian for me.
YOU MIGHT NOT THINK that any human creation as hardy as lies could be in danger of dying out, but I'm afraid that, at least outdoors, they are. Nowadays, a good outdoor what-if story has a much smaller chance for survival. Some years ago, you may remember, observers in the deep woods of eastern Arkansas said they had seen an ivory-billed woodpecker, the wonderful and near mythic bird that black people called Lord God Bird because of its soul-shivering appearance. There had been no confirmed sightings of the ivory-bill in decades, and its possible extinction was and is bad news. The observers who said they had seen it weren't trying to deceive, just being wishful, and because they recorded it with a video camera their wishfulness was eventually dashed—close analysis of the video revealed that the bird was not an ivory-bill.
It would have been nice to think that the bird still survived someplace far away in the forest. But truth is always better than error, I suppose. Consider the recent case of the giant wild hog Hogzilla. A Georgia man said he had shot it while it was running around someplace in the woods, and he posted pictures of it online. This eight-foot-long, 800-pound animal was as monstrous a creature as the Georgia swamps had ever seen. The man added that he had buried the hog in a grave marked with a cross (though feral, it had been a Christian hog, apparently), and because of the excitement stirred up on the Internet the man eventually had to submit the corpse for examination. Through DNA testing, experts determined that it was a mix of wild hog and domestic pig. Its size suggested it had eaten a lot of hog feed. Such a disappointment—Hogzilla, a pen-raised fake. How much more stimulating to believe that there are 800-pound wild hogs infesting the swamps of Georgia. One hates to think what a radio collar and a wildlife-management team would have done to William Faulkner's bear.
The Hogzilla debunking was another example of the pesky trend toward factuality currently sweeping the out-of-doors. Technology, of course, is at the root of it. The global landscape used to be a theater of various shadings—sunlit fields and canyons of dark obscurity, trackless jungles, and misty Shangri-las. Now the whole world is like a cineplex when the lights have come on. Almost no place on the surface of the planet is really obscure anymore. Satellites watch it all and can let you know to the millimeter how far continental drift moved your swimming beach last year. What's up along the banks of the great, gray-green Limpopo? How's traffic on the road to Mandalay? What's the snowpack like across the wide Missouri? The Internet or Google Earth will tell you.
Traveling in Siberia a decade ago, I thought I was pretty much beyond the reach of checkability; in fact-checker shorthand, anything I wrote would be "O.A.," which stands for "on author," meaning "unverifiable by anything other than the author's say-so." I did not need to worry that any checker would visit where I had been, nor was it likely that an irate reader would write in claiming I had got something wrong about the tundra zone of the Chukchi Peninsula, given the difficulty of getting there and the absence of any reason to go. But then time and advancing technology proved me wrong. During the many years my Siberian research took, satellite imagery of the earth's surface became available online, and my claims about the lay of the land in Siberia proved to be checkable after all. Even in far-flung places, descriptions could be verified. If I said there was no bridge over a remote Far Eastern river that I had crossed by ferry, the checker could look on Google Earth and see that, in fact, no bridge showed up in the satellite photo, and a small boat much like a ferry could be seen crossing there.
Today the adventurer's tale-telling days are over and his crooked ways have been made straight, and every untruth can be revealed. No point in lying: we've got it all on tape, as the TV detectives say. If you claim you drove to Nunavut and we think maybe you didn't, we'll just look at the E-ZPass records for the toll roads along the way. And if they don't tell us, the cell-phone towers will. Formerly, a cell-phone tower could follow a phone only when the phone was on, and smart criminals knew to turn it off before committing crimes. Now phones ping the towers and the towers record the presence of the cell phones in the vicinity, often whether they are on or not, and to escape the network's observation you must remove the battery entirely. Almost everywhere, some degree of electronic connection can be assumed.
I never took much notice of the satellites going over constantly until I was out in the night in Siberia, with its grand darkness. In the middle of the Barabinsk Steppe or some other nowhere, I always studied the night sky before getting into my tent. Amid the stars' wild randomness, the little dots of light crossed the heavens on routes as purposeful and direct as a cue-ball shot. I carried a satellite phone myself. Sometimes I would pick a likely-looking satellite and shoot a call to it (I thought; actually, the link was more complicated, and to a satellite I didn't see) and then do something ordinary like make an appointment with my dentist back in New Jersey or talk to my daughter about her week at school. And all this from a region where exiles in former times used to disappear, never to be heard from again.
A favorite word for the technological fishbowl effect is transparency. Anything you do in far places, and anything that exists out there, can, in principle, be seen. Transparency is one of those words whose real meaning is its opposite, the way that countries with ministries of culture haven't any. Of course, all the technology known or yet to be known won't see even a part of everything or stop people from making things up. It's just that the realm of colorful prevarication has moved inside, where the heart does its sneaking. Most of the gods and demons and fairies and windigos who used to inhabit their own particular outdoor places died off long ago, and modern technology has zapped the survivors. If you want to spin a yarn, it will be about something inward and private, like whether you took steroids.
During the days when the Argyle Monster still seemed a possibility in my mind, one of the books I liked to read told about the life of a German hunter and sportsman named Baron Münchausen. This baron lived in the Black Forest in some former time—the stories date to the 1700s—and journeyed through the fastnesses of the forest having adventures. A typical one was his encounter with a young stag he surprised one day in a dark glen. Grabbing his rifle, the baron found he was out of bullets, but he happened to be eating a cherry at the time, so he spat out the cherry pit, loaded the rifle with it, and fired, hitting the stag squarely between the eyes. The stag fell down but then quickly leaped up and ran away. Years later, the baron was again in that part of the woods. All at once, to his astonishment, he came face-to-face with a huge stag that had a small but healthy cherry tree growing between its antlers.
As a boy I did not believe that had really happened, but I kind of suspended final judgment, because maybe it could, you know? Because it was cool, I didn't altogether rule it out. Today the baron would be a video game. Progress has cleared the outdoors of its tall stories and imaginary beings and redeposited them on screens. Cyberspace is full of invented monsters, and movies seem to be about nothing but winged horses and multiheaded dragons and rivers of snakes. In the first Harry Potter movie, a "full-grown mountain troll" appears in a Hogwarts bathroom and tries to smash Harry with its huge club before Harry manages to kill it by sticking his wand up its nose. Not too long ago, many people believed there really were such things as trolls in the mountains. I mourn the loss; the mountains are poorer without their trolls. As far as I'm concerned, not every last troll has left, and a stag with a tree growing between its antlers is an unlikely sight, but not out of the question completely.
The point is, wonders are out there still. If you don't on some level believe that, you're going to stay home with the TV, and "remote" will be what's lost between the cushions. Technology or no, I expect to see miracles and portents anytime I leave the pavement. A while ago, I was fishing for snook in the Florida Everglades. My guide and I had made our way far back in a gin-clear avenue between stands of mangroves when two manatees swam right beneath the boat. I had never seen a manatee before. They went past faster than Usain Bolt and executed a right turn with marvelous agility and were gone, and I swear I saw mermaids. Naked, brown, extremely sexy mermaids, like the fishermen said.
Predictions For the Next 110 Years
Self-driving cars will hit the mainstream market.
Battles will be waged without direct human participation (think robots or unmanned aerial vehicles).
The first fully functional brain-controlled bionic limb will arrive.
All-purpose robots will help us with household chores.
Space travel will become as affordable as a round-the-world plane ticket.
Soldiers will use exoskeletons to enhance battlefield performance.
Nanobots will perform medical procedures inside our bodies.
We will have a colony on Mars.
Doctors will successfully transplant a lab-grown human heart.
We will fly the friendly skies without pilots onboard.
And renewable energy sources will surpass fossil fuels in electricity generation.
Digital data (texts, songs, etc.) will be zapped directly into our brains.
We will activate the first fusion power plant.
And we will wage the first battle in space.
The last gasoline-powered car will come off the assembly line.
The Rashomon Project: "Multi-Perspective Chronology"
Using social video improve our understanding of complex events. Rashomon would allow visitors to study an event from multiple perspectives, zooming in on particular moments to examine sequences in detail.
With the Rashomon tool, activists, journalists, investigators, and ordinary citizens will be able to assemble a more complete view of contested events than could be gained by single-source video footage alone. This comprehensive perspective will better inform the public about the succession of events and could contribute to more just outcomes of court proceedings or investigative commissions. This capacity is valuable in numerous contexts, from the Occupy protests or other political demonstrations in the United States to the deadly clashes between rebels and government forces in the Middle East. We anticipate that the multi-perspective chronologies the Rashomon tool produces will be viewed by tens of thousands of citizens, as well as legal professionals. For example, the Syrian Justice and Accountability Center is collecting video footage of clashes between government and rebel forces in the region. A tool like Rashomon could help strengthen evidentiary claims of war crimes or other atrocities, should the leaders be brought before the International Criminal Court or other tribunal. Our goal is to have the tool successfully used to address and resolve two or more controversies arising from important events within the first two years.


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Create a wireless network bridge | 13 comments | Create New Account
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Create a wireless network bridge
For what it's worth, if you found this article because you were after an ACTUAL NETWORK BRIDGE.. rather than the crazy overcomplicated NAT that the OP has detailed, I'll save you a little bit of time (sort of):
Create a wireless network bridge
are you sure of what you say ?
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Hi all,
I'm not really back! This post is a trick. I was dealing with family business and then I got really sick (I have the flu and 4 infections coursing through my body, it's fun!). I'm actually still really sick. For some reason looking at a computer screen makes me want to vomit.
I know I have stuff in my askbox that I promise I will get to, as soon as my laptop stops triggering my gag reflex. Maybe Saturday?
I hope all of you are well and not sick! And sorry I've been away for like a month. I still love all of you and I'm still obsessed over fictional characters, I promise.
Regular blogging will resume hopefully in the next few days. But not now.
So, hello and good-bye, beautiful people. I'll rejoin you soon!


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Posted 2 years ago
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Tags: tour eiffel, eiffel tower, eiffel, tower, paris, black, white, black and white, vintage, glass, water, photo, photograph,
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Alternative Name: 25-Hydroxyvitamin D2
Chemical Name: 3β,5Z,7E,22E)-9,10-secoergosta-5,7,1
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Todd Ramsey is an advertiser who hates most advertising. Rather than add to the noise that most advertising creates, he constantly looks for unique, creative opportunities to engage clients' audiences, such as hosting a frat party at a local university, using a singing telegram to invite potential prospects to an open house, or writing and self-publishing a kid's book to support a fundraising campaign.
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Jenny serves as Chief Operating Officer, taking the developed strategy and creative direction and seeing it through to implementation. As a highly skilled project manager, her attention to detail and responsiveness ensure that clients' project budgets, deliverables and timelines are clearly articulated and managed.
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We work with a lean core team that is supported by a network of curated, talented, independent professionals. This allows us to be incredibly flexible for our clients, as we can scale up if the project warrants, and we can create client-specific teams based on experience and capability. This lean model also helps reduce our fees. (We may have buried the lead there.)
We're big fans of the William Tell epic. But beyond that, the actual act of shooting an arrow off a kid's head holds deeper meaning. We see the apple as the goal that a client has and the arrow as the precise skill required to hit the apple. And it takes an incredible amount of trust to let someone take a shot like that. We will do everything we can to earn that trust.
We don't have any current core-team positions open at this time, but we're always on the lookout for exceptional talent to join our network. If you think you have what it takes, please email us your resume, portfolio and any references you might have. We'll take a look at your submission and schedule a time to meet with you to discuss any potential projects.
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mailing list archives
NGSSoftware Insight Security Research Advisory
Name: Oracle 10g TNS Listener DoS
Systems Affected: Oracle 10g on all operating systems
Severity: High risk on high availability systems else low
Vendor URL: http://www.oracle.com/
Author: David Litchfield [ davidl at ngssoftware.com ]
Relates to: http://www.nextgenss.com/advisories/oracle-01.txt
Date of Public Advisory: 23rd December 2004
Advisory number: #NISR2122004F
Advisory URL: http://www.ngssoftware.com/advisories/oracle23122004F.txt
The 10g Oracle TNS Listener is vulnerable to a denial of service
This occurs by sending the Listener a malformed service_register_NSGR
request. Byte 182 of the request is used as an offset to a pointer; in a
normal request this byte's value is 5 but by setting it to say 0xCC an
attacker can get the Listener to access (read) an arbitrary value which
causes the Listener to access violate/core dump.
Fix Information
A patch (#68) was released for this problem by Oracle. See
http://metalink.oracle.com/ for more details. NGSSQuirreL for Oracle
(http://www.nextgenss.com/squirrelora.htm), can be used to assess whether
your Oracle servers are vulnerable to this.
About NGSSoftware
NGSSoftware design, research and develop intelligent, advanced application
security assessment scanners. Based in the United Kingdom, NGSSoftware have
offices in the South of London and the East Coast of Scotland. NGSSoftware's
sister company NGSConsulting, offers best of breed security consulting
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Telephone +44 208 401 0070
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Red Onion Cafe
- Address:
227 Hardin St.
Boone, NC 28607Neighborhood:
- Cuisine:
Contemporary AmericanPrice: $30 and under
Red Onion Cafe
- Dining Style: Casual Dining
- Website: http://www.theredonioncafe.com/
- Phone: 8282645470
- Hours of Operation:
Daily: 11:00am - 10:00pm
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Contemporary American
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
A word from Red Onion Cafe
A Boone Restaurant Offering Food to Feel Good About. One of the classic restaurants in Boone NC, the Red Onion Café opens daily at 11am and serves continuously into the evening. Across from Appalachian State University on Highway 321 near downtown Boone, the restaurant offers convenient dining for Appalachian football and basketball games and other campus events. The Red Onion Café is unique among Boone restaurants, offering a menu stocked with one-of-a-kind items such as the Artichoke Dip appetizer, our famous blond brownie - the Horace Cookie, weekly dinner specials, vegetarian meals, lunch specials, pasta, pizza, salads, a large children's menu and homemade desserts.Continued
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Awards voted by OpenTable diners
- Diners' Choice WinnerGreat for Lunch
- Diners' Choice WinnerNeigborhood Gem
- Diners' Choice WinnerOutdoor Dining
Red Onion Cafe - Best Restaurants in Boone ›
Red Onion Cafe reviews from OpenTable diners
28 reviews since June 27, 2014
- Food4.1Service4
- Ambiance4Noise LevelModerate
great for outdoor dining (15)neighborhood gem (15)great for lunch (11)kid-friendly (7)great for brunch (6)good for groups (6)fit for foodies (5)notable wine list (4)special occasion (4)romantic (3)late-night find (3)hot spot (3)Show More
- Casual FareTastyVIPDined on 10/10/2014Typical but slightly upgraded college food fare. We had burgers & pizza which were both hearty & tasty. If you want good burger this may be your place!Special Features:I would recommend this to a friend.
- Good food and excellent service!going2dinnerDined on 10/6/2014wonderful experience. I haven't been there in while and was pleasantly surprised that it still has good food and excellent service!!!!Special Features:
- loved the foodDianaBfromCharlotteDined on 10/5/2014was a late night find but still received the best service and food! Would recommend to anyone coming to BooneSpecial Features:
- Always pleasantOpenTable Diner Since 2014Dined on 8/29/2014We always eat here when in Boone. Excellent food, excellent atmosphere, excellent service. Opentable allows us to reserve our table and avoid having to wait...a must if you have hungry kids in tow.Special Features:I would recommend this to a friend.
- good food, good service, good valuerockmeisterVIPDined on 8/19/2014I was skeptical, given its proximity to campus, but my wife and I are both fans. The hostess and server were both very pleasant and polished - good training. You may choose combinations for lunch for 7.95. We both had the baby kale salad. I had half of a tuna salad sandwich piled high and tasty with excellent bread. my wife had the spinach and feta quiche which was also excellent. We'll be back.Special Features:
- Very varied menueastwestDined on 8/15/2014Crowded college weekend good service, everything was prepared perfectly and very tasty. It was a little cold even on a hot night.Special Features:I would recommend this to a friend.
- Normally Very Good; but . . .OpenTable Diner Since 2007Dined on 8/13/2014I sent a private note to the restaurant about my meal problem. Normally, this is a very good restaurant.
- Owner mistakeDisappointedDinerDined on 8/12/2014We waited over 1 hour for our food with only a few visits from the waitress. The owner had invited an ASU team to dinner and didn't prep the managers so they were not staffed to handle the party and other guests. We were discounted for our wait and given free dessert but only after we asked to see a manager. Other tables got up and left. We were close to doing the same
- Reasonably priced; good food!n8songDined on 8/2/2014Visiting the area, wanted a 7:30 table, but due to wi-fi issues was only able to get 8pm. Showed up @ 7:25 (as we had nowhere else to go for that brief time) & were seated immediately. Loved the kale salad! Orange salmon was perfectly cooked, and spouse's pistachio-encrusted trout was A++. We both enjoyed the rosemary vegetable saute. Starches (potato medley for me, rice for spouse) were just OK. Finished the evening with the house specialty Horace cookie with 2 scoops of vanilla ice cream, perfect for sharing. LOVED that the house music was interesting without being loud enough to hinder conversation, as well as the perfect lighting (sufficient to read, but not overly bright). Excellent service; reasonable prices. Hope to return!Special Features:I would recommend this to a friend.
- luvgoodfoodDined on 7/14/2014Great food for a reasonable price, good service, the world's best onion rings and we have never had a bad meal there!! We highly recommend it.Special Features:I would recommend this to a friend.
- Best Ever Artichoke DipOut2LunchVIPDined on 7/6/2014Visiting Boone to show our daughter ASU campus. We read some pretty good reviews of the Red Onion and it fit our needs along with the needs of our vegetarian daughter. Nice eclectic menu. Interesting beers. We arrived pretty late but others were still eating when we left at 10:30 p.m.Special Features:I would recommend this to a friend.
- The following 28 reviews are from the Red Onion Cafe reviews archive.
- Nothing SpecialCallForAGoodTimeDined on 6/15/2014I'd rather save my money and pick up some fast food. The meat was dry, the recipes were uninspired, and the bowl of melted cheese they called lasagna was made cheaply. Two of our party didn't care to eat even half their meal, then left with a uncomfortable stomach ache. Aside from the poor quality of food, they were out of steaks on Fathers Day, couldn't control the thermostat, and had very noticeable dish washing spots on the wine glasses. We won't be going back. If you're in Boone, and looking for something delicious, try Hob Knob or Melanie's.
- New favorite!Food4thoughtDined on 5/25/2014Our server was wonderful- appropriately attentive and fun. There were 5 of us and everyone loved their selection. We will go back often.Special Features:I would recommend this to a friend.
- VolmanVolmanDined on 5/23/2014Nice, friendly restaurant across from Applachian State University. The gf and I had a reservation and were promptly seated. The menu was diverse and our server was helpful in narrowing our selections. Our food came out promptly and was well prepared. This restaurant is a solid choice for any occasion.Special Features:I would recommend this to a friend.
- OrdinaryLarryBDined on 5/12/2014Good food, nothing special, nothing unusual. Not disappointing with the usual restaurant fare and selections. There are many more more foodie locations but this is safe for a quiet meal at a fair price.
- Something for everyoneOpenTable Diner Since 2011VIPDined on 4/18/2014The menu has enough variety to satisfy any group. Pizza, pasta, salads, fish, sandwiches, chicken. Food is good. Service good. Recently rare Decorated. Outdoor seating. Close to Campus.Special Features:I would recommend this to a friend.
- Just OkayOpenTable Diner Since 2007Dined on 4/11/2014Average pub food, with poor service. waited 20 min to place an order, waited 30 min to receive 3 burgers.
- fresh and seasonal foodsjhope66Dined on 3/28/2014we were a family of five visiting app state. we were grateful that this popular spot took reservations on a friday evening, since we are a larger group and many of the local spots are first-come, first-served. I have dietary restrictions and had no trouble finding a gluten-free option. they also happily removed the dairy from the dish. We found the prices to be very reasonable as well. I had the cornmeal crusted trout. It was served with rosemary/olive oil roasted potatoes and a medley of root vegetables (carrots, turnip, parsnip). Others in our group had the pesto pasta (very creamy but they enjoyed it) and the salmon salad. All portions were generous. Staff was efficient and polite. Would definitely go back.Special Features:I would recommend this to a friend.
- Could be really good...OpenTable Diner Since 2014Dined on 3/20/2014We arrived at 7pm on a Thursday night so it wasn't busy but from the moment the hostess sat us it took 7 minutes for someone to come over and introduce themselves as our waitress. Even though wait staff and the hostess kept walking by. Finally our waitress came and stated "no one told me you were here" So, the wait staff young students from the college and are not the most experienced and need lessons on how to interact with them. There was no kind of rolls served or separate utensils for salad/entree, no placemats etc... Food was good and unique - dessert was okay. Had key like pie but it was like something you could make with jello pudding. Expected more for our money.
- Red Onion has a variety ofCAgirlDined on 2/21/2014Red Onion has a variety of items to choose like salads, soups, sandwiches, burger bar, whole wheat crust pizza, as well as chicken, beef, fish, & pasta entrees. My favorites: artichoke dip, pizza, french dip sandwich, chocolate peanut butter ice cream pie (so delicious). It's not a place to go if you're interested in a fast meal because service tends to be a little slow. I reserved a table using Open Table which was ready & waiting for us.Special Features:
- Very good burgers! ServiceOpenTable Diner Since 2007Dined on 1/29/2014Very good burgers! Service was also very good. Good value for the price. We will return.Special Features:
- Excellent Restaurant we discoveredRobinDined on 1/19/2014Our waitress was very attentive and the food was excellent! Love the suggestions our waitress gave us!!Special Features:
- Still living up to it's legend...OpenTable Diner Since 2009VIPDined on 12/30/2013I am so happy to have a place in Boone that's been around for so many years and still makes me happy after sharing lunch. Not sure what they are putting in their chicken caesar - you have to try it. Highly recommended for lunch.Special Features:
- Fine food and serviceLynnusa2000VIPDined on 12/27/2013Hubby had the nachos plus bean soup (black). I had french onion soup and spinach/artichoke quesadillas. We shared a blondie brownie with ice cream for dessert. Food came and was hot and tasty. Service was pretty good. We always enjoy our visit to the Red Onion. Food is not all that fancy but it's not expensive and service is always very good.Special Features:
- We enjoyed our meal very much.CJ03Dined on 10/19/2013We enjoyed our meal very much. I had the chicken special with squash and greens. The chicken was cooked perfectly and the squash puree with chutney was delicious! My husband had the rib-eye and he said it had tremendous flavor. We will return to The Red Onion on our next visit to Boone!I would recommend this to a friend.
- Would definitely go backDinealotVIPDined on 10/17/2013While setting and service were average, the food here was very good across the board. In an area of the state with mostly fast food and/or fried food this restaurant is a welcome find!Special Features:I would recommend this to a friend.
- DisappontedAsteedDined on 10/14/2013Ordered their signature Salmon dish. The polenta was charred on the bottom. Took so long to get the dish I did not send it back. I ordered a side of broccoli. Barely steamed and unseasoned. It was old. Some of the stems were brown. I did mention this to the waitress and she took it off my ticket. Would not recommend.
- Good food in an atmosphereMaryBVIPDined on 10/5/2013Good food in an atmosphere that does not match the food. Out of date interior and pricy for overall experience. Need to update
- Eh. Good but others better.WFRJDined on 9/28/2013Eh. Good but others better. Felt too closed in. Great for under 25s on a date or hanging.Special Features:
- good local placeNYCFoodieDined on 8/31/2013Food uses local suppliers and had great variety. Very kid friendly. I had local goat cheese, farmers market beets and local greens. Definitely a spot to try in Boone.Special Features:I would recommend this to a friend.
- Beautiful Restaurantjosy968Dined on 8/30/2013I love the restaurants ambiance and food. It's an amazing place to go.Special Features:I would recommend this to a friend.
- First time visit for our friendsBikersDined on 8/2/2013We made reservations for 8 pm, and since our friends were running late, the restaurant seated us outside. My husband ordered an appetizer for us to share while we waited. Once they arrived, we ordered dinner. Trout, pizza, and a burger were greatly enjoyed by all, and there was leftover pizza for us to take home. We love coming to the Red Onion, and this was the perfect place to entertain our friends. The food is great, and the wait staff is great as well.Special Features:I would recommend this to a friend.
- First time in BooneAMGVITOVIPDined on 7/27/2013We loved the Red Onion. I had the Tuscan Pepper Chicken and my lovely wife had the Flourintine Chicken. Our waitress made an excellent Manderin Infusion cocktail for me. Highly recommended.Special Features:
- Consistent!!!CANYAKVIPDined on 7/12/2013The food and service has been consistently above average ! This was our third visit in as many yrs for vacation !Special Features:I would recommend this to a friend.
- Family timeCNathanDined on 7/6/2013We had a terrific experience ate Red Onion. We love a classic martini once in a while and these were wonderful! The pizzas were perfect --crusty and yeasty. My husband had the meat lasagna and said he could not eat it all when he was served. He all but licked the casserole dish!. We've had many family dinners and lunches at Red Onion over the years and it never fails to please.Special Features:
- Nice PlacehikerjimDined on 7/5/2013Friendly staff, very good service. A good restaurant for a relaxed meal. If you want a romantic setting, perhaps somewhere else, but for good food and a friendly atmosphere, it's fine. Across the street from App State dorms.Special Features:I would recommend this to a friend.
- Good dining choice in Boone!OpenTable Diner Since 2011Dined on 7/5/2013Nice, quaint Boone restaurant next to ASU campus. Reasonably priced and very nice, accommodating staff. Our favorite dish was the artichoke appetizer.Special Features:I would recommend this to a friend.
- Friendly restaurant with good foodCarolinaGirlVIPDined on 7/2/2013We brought friends visiting us in Blowing Rock to the RO. The food was very good...from the salads to the quesadillas to the French Dips. RO's signature onion rings were excellent~with just the right amount of breading. We chose to eat inside because of the iffy weather, but the outside porch looks great. The RO doesn't pretend to be anything other than what is it...a friendly, casual restaurant with good food. It had been quite a while, but we will return for lunch and dinner. Enjoy!Special Features:
- Gonna try it againLynnusa2000VIPDined on 5/25/2013Went on Saturday evening. I had the smoked gouda with red pepper soup (their special) and a spinach and artichoke quesadilla, my hubby had a house salad and the baked linguini. The portions were large. Hubby's spaghetti looked a little dry to me, but he said it tasted okay. It had meatballs, cheese and some tomato sauce on the linguini. My soup was fantastic. The quesadilla had 6 large triangles and were relatively filled with spinach and artichoke. The flavors were good. We had a chocolate peanutbutter pie which was very tasty as well. The server was ok, but not super attentive. We will try again to see if we were missing something. Really wanted to like it, but found it mostly just ok, not fantasticSpecial Features:


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The Morning Brew: Friday, 11.7
Categories: News of the World
Food prices will increase by 7% next year, according to industry experts. (Reuters)
Not coincidentally, food banks are preparing for increased demand. (USA Today)
The FTC's antitrust case against Whole Foods' acquisition of Wild Oats will go to trial in February. (Austin Business Journal)


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Eat Right When Money's tight will reconvene at the African American Cultural Center in Chico at 4:30 PM on Tuesday, June 17. This month's recipe is Peachy Peanut Butter Pita Pockets. Learn about the benefits of peaches and how to use them in a variety of ways. Qualifying families will receive a free basket of healthy foods and local produce for participating
OPT for Healhty Living
4:30pm, 6-17-2014
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6:00pm, 10-23-2014
7:30pm, 10-22-2014
11:19am, 10-22-2014
Speaks on Music, Race & the Evolution of Cultural Freedom.
Stevie Cook & Friends will be playing so we'll be dancing! Plus Meg Amor's special Halloween Fire Dancers and a Costume Contest with prizes, too!


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Zach Harper: Hayward Would Be Fantastic Signing For Hornets
MAC ATTACK July 7, 2014 11:30 AM
The Mac Attack 6AM-10AM Read More
CBS NBA writer Zach Harper gave us his take on NBA free agency and what a great signing Gordon Hayward would be for the Hornets. He explains how he is the perfect number 2 guy next to Big Al but he expects the Jazz to bring him back. He is worth the max and the 4 years he would. He also tries to guess what the future holds for Carmelo and LeBron


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Doing their due diligence, the Lakers were on the phone at midnight making the rounds, reaching out to nearly every free agent on the market. Leaving no stones unturned, the Lakers made contact with Rich Paul, LeBron James' agent, and also Carmelo Anthony, setting up a meeting for later in the week.
In total, the Lakers reached out to the following free agents:
Among the teams that contacted Jordan Hill last night per league source: Lakers, Celtics, Rockets, Mavericks.
— Mark Medina (@MarkG_Medina) July 1, 2014
Lakers, Heat and Bulls join OKC in reaching out to Thunder vet Caron Butler. Butler picked OKC over Heat last year after buyout from Bucks.
— David Aldridge (@daldridgetnt) July 1, 2014
I'm told Jodie Meeks received calls from "number of teams" including Lakers. Unclear what those other teams are.
— Mark Medina (@MarkG_Medina) July 1, 2014
Los Angeles Lakers have reached out to Kent Bazemore, his agent tells me. The Celtics, Mavericks and Hawks have also shown interest as well.
— Michael Scotto (@MikeAScotto) July 1, 2014
The Lakers also placed a call tonight to Rich Paul, the agent for LeBron James
— Ramona Shelburne (@ramonashelburne) July 1, 2014
Lakers have expressed interest in Chandler Parsons, source told ESPN. Others include Dallas and Chicago. Phoenix also interested.
— Jeff Goodman (@GoodmanESPN) July 1, 2014
Aside from contacting their own free agents, the Lakers reaching out to guys like Chandler Parsons and Caron Butler signify that they're casting a very, very wide net.
The Lakers will be focusing on Melo and LeBron to start, with plan B sounding more like bringing in Chris Bosh and resigning Pau Gasol. Regardless, with just six players currently on the roster, the Lakers have a lot of work to do to bring in some talent.
Over the coming days and weeks, the Lakers will likely be linked to every free agent imaginable. With a blank slate, the Lakers are open to moving in any direction. Obviously, LeBron and Melo will be the biggest targets.
In terms of bringing back their own free agents, those players will be on the Lakers back burner, which certainly hurts the chances of them returning. While the Lakers have interest in them, so much revolves around the decisions of Melo and LeBron to determine cap space and roster needs. On the same hand, the Lakers may not be as willing to give them the money other teams would.
Tags: Caron Butler Chandler Parsons Free Agent Lebron James Los Angeles Lakers


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