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Sort by:
- Rehearsals TBD, to be scheduled by the director; shoots Jan. 29-Feb. 3, 2015, in and around Tallahassee, FL.
- Auditions: Dec 6, 7 in Tallahassee, FL
Casting "Finale," a student thesis film for FSU. Synopsis: After a car accident sends his brother to the hospital, Carter enrolls on a reality TV show to win money to pay for his brother's mounting medical bills.Oct 16
- Shoots January-March 2015, in Miami, FL.
- Seeking submissions from: Miami, FL
Casting "Saudade," a SAG New Media pilot production to become financed as a whole web series, from Florida-based indie producers Joey Lamar Ashley & Jennifer Joy O'Grady. Synopsis: "Saudade" is a psychological character-driven drama, about a fatal accident which causes memory loss to a young, spirited dancer, and the ripple ...Nov 01
- "The List" shoots Nov. 15; "Double Date" shoots Nov. 16; "Deal" shoots Nov. 22; "Voices" shoots Nov. 23; "Alpha Bromega" shoots Dec. 6 in the L.A. area.
- Seeking submissions from: CA
Casting "One Scene/One Day," a collection of short student scenes from works-in-progress. Each scene to be shot in a one-day-shoot, on weekends, starting in November 2014.Nov 01
- Shoots TBD in Fairfield County, CT. Must be local to the area to submit.
- Seeking submissions from: Redding, CT
Casting short glamour videos of women smoking.Nov 01
'Lord of the Rings: The Sitcom'
- Rehearses TBD; shoots Nov. 19 (morning) in NYC.
- Seeking submissions from: New York, NY
Casting "Lord of the Rings: The Sitcom," a multi-camera studio recreation of the epic scene from "Lord of the Rings: The Two Towers," in which Smeagol is taunted by--but ultimately conquers--his menacing alter ego Gollum while Frodo and Samwise sleep nearby. The only twist: the scene will be presented in ...Nov 01
Coachella Improv/Comedy Festival
- Submissions accepted from Nov. 2014-April 2015. Festival takes place July 10-12, 2015 at Indio Performing Arts Center, 45-175 Fargo Street, Indio, CA.
- Seeking submissions nationwide/worldwide
Submissions are now being accepted from improv groups, sketch groups, and stand up comics for the 2nd annual Coachella Valley Improv/Comedy Festival at the Indio Performing Arts Center.Nov 01
- Rehearses immediately after roles are cast; performs Dec. 5-20 (Fri. & Sat. at 8 p.m.) in New Haven, CT.
- Seeking submissions from: New Haven, CT; Hartford, CT; Boston, MA; Providence, RI; New York, NY
Casting "Cock," a play. Synopsis" A man is torn between two loves and forced to fight for himself in the unspoken context of a cock-fighting ring.Nov 01
- There are no rehearsals. I'll write the episodes and send you them via email. I'll be prepared before the shoot and direct you the day of the shoot. It'll be fun.
- Seeking submissions from: Los Angeles, CA
Casting "Wallaine is Dating," a multimedia project inspired by a blog.Nov 01
- 35mm film scene shoots Nov. 14; rehearses Feb. 15- Apr. 6, 2015; shoots Apr. 7-14, 2015 in NYC. Film will be shot on either 35mm Film, and or the Red Camera.
- Seeking submissions from: New York, NY; New York, NY; New York, NY
Casting "Addictions in Silhouette," a short student film for the New York Film Academy originally derived from a poem of the same title. Note: Film requires nudity. Synopsis: "Additions in Silhouette" is a suspense based in the city of Corona, Queens, just outside of New York City, in 1987. Adam, ...Oct 30
- Rehearsals begin Mar. 16; runs through May 3 in Chicago, IL.
- Auditions: Dec 8, 9 in Chicago, IL
Seeking AGMA/Equity singers & AGMA/Equity/non-union dancers for "Carousel," a musical.Oct 31
- Shoots 11/29 11/30
- Seeking submissions from: Fort Lauderdale, FL
Casting "Acquired Taste," a short thriller film in which two friends get themselves in a dead end situation.Oct 31
Major Blockbuster Film Company TV Series
- Shoots in China and Hollywood, CA.
- Seeking submissions nationwide/worldwide
Seeking Chinese actors who speak fluent Mandarin for a new television docu-series from a major blockbuster film company.Oct 31
- Dates and locations vary based on work book. All work is in Florida.
- Seeking submissions from: FL
Seeking new talent of all ages for representation in BMG Models & Talent's film, television, commercials, and print jobs departments in the state of Florida. Company states: "We are proud to be a SAG-AFTRA agency, representing both union and non-union talent."Oct 31
'Swing!,' Norwegian Cruise Line
- Contract begins mid January 2015 (travel to Tampa, FL); rehearsals begin mid January 2015 in Tampa, FL; performs March 2015 through contract completion in August 2015 on board the Norwegian Pearl (ports in cities such as Seattle, Vancouver, San Francisco, and Miami. Various routes through Alaska, Western American Seaboard, and the Caribbean.)
- Seeking submissions from: New York, NY
Casting "Swing!" a show aboard the Norwegian Pearl which celebrates the music of the Swing era of jazz, including many well-known tunes by artists like Duke Ellington, William "Count" Basie, Benny Goodman and others. Songs include "It Don't Mean a Thing (If It Ain't Got That Swing)"; "Sing, Sing, Sing", ...Oct 31
- Shooting in Chicago, IL.
- Seeking submissions from: Chicago, IL
Casting "The Blexicans," an independent sitcom directed by Bill Duke. Project description: "A new sitcom that challenges our cultural perceptions and creates bridges of understanding while celebrating our differences. An aspiring black comic who despises working at the family funeral business secretly elopes with his beautiful Mexican girlfriend. He must ...Oct 31


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Ramona, OK 74061
(918) 535-3800
The Cherokee Casino Ramona is located west of U.S. Highway 75 and north of the Ramona exit, halfway between Tulsa and Bartlesville.
The casino originally opened in modular buildings in May 2010. It was only 11,000 square feet of space. It was replaced by the new $18 million Cherokee Casino Ramona in August 2012.Gaming
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subset: commoncrawl


text:
Drama aka Man of Ashes
-Year: 1986
-Year in film: 1980s ?
-Country: Tunisia
-Who in bibs: Anis ~9, young man, man
-Available on DVD: yes… 169 more words
Tags » Teen Boys
Out of the Box Games, Snake Oil, a TOS Review
This is a great review for all of you 'learning with games' families! For the last 16 years we have found that learning through games introduces and reinforces ideas easier and stronger than any other method with our family. 1,160 more words
Learning, Growing in Life
To be a teenager is no easy task. You grow, your body changes and so does your body chemistry. It's not just physical change, so does emotional. 331 more words
Meet Alex, the Clean-Cut White Teen From Texas Who Just Became the Internet's Newest Viral Meme
I'm filing this story under good news. Here's a normal kid and people are actually identifying with him. Let's hope that fame doesn't go to his head. 93 more words
The Littlest Outlaw
Disney family film
-Year: 1955
-Year in film: 1970s
-Country: USA
-Who in bibs: boys ~7-19
-Available on DVD: yes
-I own: no
-Bib occurence: low ? 123 more words
In Everything Give Thanks
This morning I'm just stopping by to share another Fall layout I created at the crop a couple weekends back. It is of my son Dylan all ready to head out to the first school dance of the year. 69 more words
Count Your Blessings
Happy Thanksgiving! It's Thanksgiving in Canada this weekend, a weekend to remember all we have in our life, all the blessings we are so fortunate to be able to list. 283 more words


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Home » News » Politics
Speedway noise hearing planned in Hudson
The board will meet on March 10 to hold a public hearing on amending the town code to reflect new operating hours for the busy racetrack, located at 120 Old Derry Road.
Town Administrator Steve Malizia said he's reached out to track owner Bob Webber and invited him to attend the upcoming hearing.Chairman Rick Maddox said he's been in touch with Webber, who told him he'd be open to the idea of changing the track's opening time from 5 p.m. to 4 p.m. and closing at 10 p.m. instead of 10:45 p.m.
Webber, who couldn't be reached for comment, wasn't present at this week's meeting as he typically spends the winter months out of state.
According to Maddox, Webber has previously made public announcements during races reminding guests that illegal parking along the roadways would result in a ticket, yet the problem gets worse every summer.
Coutu said he's been in touch with the local police department and asked them to boost patrols on race evenings.
Upcoming Events
Jury acquits Mont Vernon driver, who was checking text, in death of former Amherst fire chief
Offend someone? To jail with you!
Obama to illegals: Come out of shadows
NH asks feds for waiver on Medicaid
Driver acquitted in Amherst ex-chief's death
A kinder, gentler House Speaker?
College Football: Wildcats are CAA champs


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Find records of Stanely Armogan
Find birth, death, marriage, military, and other records of Stanely D Armogan at Ancestry.com.Search for records
Biography & Family History Add details
Stanely D Armogan (1940 - 1994) was born on June 20, 1940. Stanely was born into the Armogan family.
Stanely had no relationships. Stanely died on January 17, 1994 at 53 years of age.
This record of Stanely D Armogan comes from the United States Social Security Death Index. What is the SSDI?
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SOUTHCOM Commander Raises Possibility in Speech
By Harold Hutchison
Could people infected with the deadly Ebola virus enter the United States via the border with Mexico? The answer could very well be yes, according to the commander of United States Southern Command (SOUTHCOM).
What the B-2 Has Done, Can Do Now, And Just Might Do Later
By Harold Hutchison
Arguably the most expensive combat aircraft ever built, the B-2 Spirit by Northrop Grumman is perhaps one of the deadliest. The B-2 can deliver 16 2,000-pound GBU-31 Joint Direct Attack Munitions, GPS-guided bombs, and the only warning the target will have is when the bombs hit the target.
Costing $737 million base price and a whopping $2 Billion each when research and development and manufacturing costs are included, the program was halted at 21 aircraft in 1997 – much lower than the planned procurement of 165 airframes. That decision was made even as Northrop Grumman had said it could produce more B-2s at a fly-away cost of $566 million each.
Islamic State Reportedly Targeting Families
When is enough enough? Now the Fear Mongers are trying to clone our troops into paranoid powerless Americans with warnings to troops that the Islamic State is trying to target their family members.
The Army Threat Integration Center warned troops last week that the Islamic State has urged members to try to locate the family members of American servicemen via social media or even the "yellow pages." That threat however was an after thought, as the assessment warned that Jihadists websites were the most troublesome. SOF researched the threat assessments and found that the same warnings and threats had been issued in Feb 2014 and in many previous warnings. But when have U.S. troops not knows that in fighting an enemy, they must be on guard at home and abroad?
Sikorsky Unveils New S-97
By Harold Hutchison
Congressional Leaders Sound Warning
By Harold Hutchison
Senior leaders on national security issues on Capitol Hill are sounding the alarm of a potential shortage of Tomahawk cruise missiles, just as the system is once again proving its worth during strikes on the Islamic State. The system has been hit with funding cuts by the Obama Administration
India is a large purchaser of US arms. As a matter of fact 2014 was a milestone year when the U.S. replaced Russia as India's largest supplier of arms. India was our biggest client with 1.9 Billion U.S. military arms shopping bag. Their total purchases were close to 6 Billion for 4014. India overtook China as the largest purchaser of arms.
CAPT Lauren Serrano's Prize-Winning Essay Opposed Women in Combat
By SOF
Captain Lauren Serrano, the author of the essay that won the 2014 Chase Prize, given out by the Marine Corps Association for a bold essay that "challenges conventional wisdom," has come under attack. The essay was published in the September 2014 issue of the Marine Corps Gazette.
Are Troops Going to an Unwinnable Fight?
By SOF
The deployment of 3000 troops to Western Africa to help combat the Ebola epidemic that has broken out has raised some questions. The deployment is larger than what has been sent to Iraq to help turn back advances by the Islamic State.
Sees Combat For First Time Over Syria
By SOF
The F-22 Raptor made its combat debut over Syria during the air strikes yesterday. The F-22s helped carry out the strikes against multiple targets tied to two terrorist groups in the region.
Here is the infamous "latte salute" that Barack Obama gave to two Marines who saluted him.
Air National Guard Unit En Route to Iraq
By SOF
A dozen A-10 Thunderbolt II close-air support aircraft are being deployed to Iraq to fight the Islamic State. This marks an escalation in the commitment of forces to combat the terrorist group, which beheaded two American citizens and a British subject in recent weeks.
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Please login to add/view friends online.
Adorable Male maltese. Teddy bear face. up to date on shots. Personality a plus.
Location:Staten Island, NY
Maltese puppies for saleAKC gentle,sweet, playful puppiesAdorable litter of puppies
TerrificPets.com helps you find puppies for sale from great dog breeders! Please support our breeders when looking for puppies for sale.


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To serve our community by providing education, prevention, and treatment of alcohol, drugs, and other addictive behaviors.
Our Mission
Please note: This website is designed for the purpose of providing information and education. It is not intended for crisis and emergency situations.
If you are in crisis, please call 330-452-6000, or the National Suicide Prevention Hotline at 1-800-273-8255
Recent News
BRIGHT House Celebrates 1-Year of Recovery
On November 4, 2014, BRIGHT House celebrated it's first full year […]
Quest Newsletters
Check out our downloadable Quest newsletter!
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Quest is excited to announce a new collaboration with Men's Chall […]


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License & Identifications
A medical license is required for a doctor to practice medicine in a particular state. Requirements vary by state but most require, at a minimum, post-graduate training in the doctor's specific specialty. An NPI number is a national identifier unique to an individual health care provider and is managed by the Center for Medicare & Medicaid Services (CMS).
Learn more about Dr. Michelle Sperry:
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Dr. Sperry graduated from Thomas Jefferson University, Philadelphia.
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- Additional Information
- Dr. Michelle Leigh Sperry MD is a female Pediatrician and practices in Pediatrics.
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Dr. Michelle Sperry practices Pediatrics near Fontana, CA.
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Pretty sure it will have to be transferred to an FFL. Check with your local pistol permit department to be sure.
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For more information, see
Updated: 11/21/2014
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Thanksgiving Eve Service
November 26 at 7:00 p.m.
There will be a fellowship time
with refreshments following the service.
Nursery will be provided.
Thanksgiving Offering—A special offering, directed to Covenant World Relief, will be collected at the Thanksgiving Eve service. A Thanksgiving envelope can be found in your offering envelope box. There are also supplies for making offering boxes, a soup can bank, and other CWR materials available at the Covenant World Relief tables, located in the Narthex and in the Gym.
Annual Smörgåsbord
Saturday, December 6
Tickets will go on sale at the Welcome Center
starting Sunday, November 16.
Online ticket sales available now >>>
First Seating: 3:30-5:15 p.m.; Second Seating: 5:45-7:30 p.m.
Ticket Prices:
Adult: $15
Children 6-12: $5
5 and under: free
Volunteer: help at event, decorate a table, provide a food item. Watch for the sign-up in the Narthex next week.
Salem Covenant Church
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New Brighton, MN 55112
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Clinical Presentation and Survival of Asian and Non-Asian Patients with HCV-Related Hepatocellular Carcinoma
- Benjamin Yip,
- James M. Wantuck,
- Lily H. Kim,
- Robert J. Wong,
- Aijaz Ahmed,
- Gabriel Garcia,
- Mindie H. Nguyen
- … show all 7 hide
Rent the article at a discountRent now
* Final gross prices may vary according to local VAT.Get Access
Background and Aim
Hepatitis C virus (HCV) is an important cause of hepatocellular carcinoma (HCC) in Asians; however, it is often overlooked due to the high prevalence of hepatitis B virus in Asians. This study examines HCV-related HCC in Asians.
We conducted a retrospective cohort study of 792 consecutive Asian (n = 220) and non-Asian (n = 572) patients with HCV-related HCC identified at Stanford University Medical Center using International Classification of Diseases-9 diagnosis between July 1996 and June 2012.
Asian patients were much older [66 (38–88) vs. 56 (31–87) years, P < 0.0001] and more likely to be female (33 vs. 19 %, P < 0.0001). A larger proportion of Asians were diagnosed with HCC within 2 years of HCV diagnosis (35 vs. 20 %, P = 0.001). Asian patients were more likely to undergo palliative therapy (46 vs. 28 %) and less likely to be listed for liver transplantation (20 vs. 48 %, P < 0.001), despite similar rates of meeting Milan criteria (52 vs. 58 %, P = 0.16). Overall, there was a trend for higher median survival rates in Asians (30 vs. 21 months, P = 0.091). Asians had higher long-term survival with palliative therapy only (5-year survival: 28 vs. 10 %, P < 0.0001); however, survival was similar among patients listed for liver transplantation.
There were distinct differences in clinical presentations of Asian and non-Asian patients with HCV-related HCC. Asians with HCV-related HCC are less likely to undergo liver transplantation and more likely to have delayed HCV diagnosis. Improved strategies in HCV screening in Asians are needed, as it may lead to earlier diagnosis and treatment of HCV infection and possible prevention of HCC development.
- Centers for Disease C, Prevention. Hepatocellular carcinoma—United States, 2001–2006. MMWR Morb Mortal Wkly Rep. 2010;59:517–520.
- El-Serag HB. Hepatocellular carcinoma: recent trends in the United States. Gastroenterology. 2004;127:S27–S34. CrossRef
- Di Bisceglie AM, Lyra AC, Schwartz M, et al. Hepatitis C-related hepatocellular carcinoma in the United States: influence of ethnic status. Am J Gastroenterol. 2003;98:2060–2063.
- Hwang SJ, Tong MJ, Lai PP, et al. Evaluation of hepatitis B and C viral markers: clinical significance in Asian and Caucasian patients with hepatocellular carcinoma in the United States of America. J Gastroenterol Hepatol. 1996;11:949–954.
- Ho EY, Ha NB, Ahmed A, et al. Prospective study of risk factors for hepatitis C virus acquisition by Caucasian, Hispanic, and Asian American patients. J Viral Hepat. 2012;19:e105–e111. CrossRef
- Nguyen NH, Vutien P, Trinh HN, et al. Risk factors, genotype 6 prevalence, and clinical characteristics of chronic hepatitis C in Southeast Asian Americans. Hepatol Int. 2010;4:523–529. CrossRef
- Bruix J, Sherman M. Practice guidelines committee AAftSoLD. Management of hepatocellular carcinoma. Hepatology. 2005;42:1208–1236. CrossRef
- Christensen E. Prognostic models including the Child–Pugh, MELD and Mayo risk scores–where are we and where should we go? J Hepatol. 2004;41:344–350. CrossRef
- Kamath PS, Wiesner RH, Malinchoc M, et al. A model to predict survival in patients with end-stage liver disease. Hepatology. 2001;33:464–470. CrossRef
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- Mazzaferro V, Regalia E, Doci R, et al. Liver transplantation for the treatment of small hepatocellular carcinomas in patients with cirrhosis. N Engl J Med. 1996;334:693–699. CrossRef
- Yao FY. Liver transplantation for hepatocellular carcinoma: beyond the Milan criteria. Am J Transpl. 2008;8:1982–1989. CrossRef
- Wong PY, Xia V, Imagawa DK, Hoefs J, Hu KQ. Clinical presentation of hepatocellular carcinoma (HCC) in Asian-Americans versus non-Asian-Americans. J Immigr Minor Health. 2011;13:842–848. CrossRef
- El-Serag HB. Epidemiology of viral hepatitis and hepatocellular carcinoma. Gastroenterology. 2012;142(1264):1273. e1261.
- World Health Organization. Hepatitis C: global prevalence (update). Wkly Epidemiol Rec. 1997;72:341–348.
- Nguyen LH, Nguyen MH. Systemic review: Asian patients with chronic hepatitis C infecction. Aliment Pharmacol Ther. 2013;37:921–936. CrossRef
- Artinyan A, Mailey B, Sanchez-Luege N, et al. Race, ethnicity, and socioeconomic status influence the survival of patients with hepatocellular carcinoma in the United States. Cancer. 2010;116:1367–1377. CrossRef
- Siegel AB, McBride RB, El-Serag HB, et al. Racial disparities in utilization of liver transplantation for hepatocellular carcinoma in the United States, 1998–2002. Am J Gastroenterol. 2008;103:120–127. CrossRef
- Altekruse SF, McGlynn KA, Dickie LA, Kleiner DE. Hepatocellular carcinoma confirmation, treatment, and survival in sureveillance, epidemiology, and end results registries, 1992–2008. Hepatology. 2012;55:476–482. CrossRef
- Yu JC, Neugut AI, Wang S, et al. Racial and insurance disparities in the receipt of transplant among patients with hepatocellular carcinoma. Cancer. 2010;116:1801–1809. CrossRef
- Zak Y, Rhoads KF, Visser BC. Predictors of surgical intervention for hepatocellular carcinoma: race, socioeconomic status, and hospital type. Arch Surg. 2011;146:778–784. CrossRef
- Duffy JP, Vardanian A, Benjamin E, et al. Liver transplantation criteria for hepatocellular carcinoma should be expanded: a 22-year experience with 467 patients at UCLA. Ann Surg. 2007;246:502–509. discussion 509–511. CrossRef
- Singal AG, Chan V, Getachew Y, Guerrero R, Reisch JS, Cuthbert JA. Predictors of liver transplant eligibility for patients with hepatocellular carcinoma in a safety net hospital. Dig Dis Sci. 2012;57:580–586. CrossRef
- Zipprich A, Garcia-Tsao G, Rogowski S, Fleig WE, Seufferlein T, Dollinger MM. Prognostic indicators of survival in patients with compensated and decompensated cirrhosis. Liver Int. 2012;32:1407–1414. CrossRef
- Tong MJ, Sun HE, Hsien C, Lu DS. Surveillance for hepatocellular carcinoma improves survival in Asian-American patients with hepatitis B: results from a community-based clinic. Dig Dis Sci. 2010;55:826–835. CrossRef
- Ochner M, Wong LL, Wimmer-Kunitomo K. Hepatocellular cancer: risk factors and survival in Pacific Islanders compared to Caucasians in Hawaii. Ethn Dis. 2010;20:169–173.
- Yang JD, Kim WR, Park KW, et al. Model to estimate survival in ambulatory patients with hepatocellular carcinoma. Hepatology. 2012;56:614–621. CrossRef
- Marrero JA, Fontana RJ, Barrat A, et al. Prognosis of hepatocellular carcinoma: comparison of 7 staging systems in an American cohort. Hepatology. 2005;41:707–716. CrossRef
- Jun CH, Sim DW, Kim SH. Predictive factors for recurrence and survival in hepatocellular carcinoma in South Korea. Anticancer Res. 2013;33:4129–4134.
- Nguyen MH, Whittemore AS, Garcia RT, et al. Role of ethnicity in risk for hepatocellular carcinoma in patients with chronic hepatitis C and cirrhosis. Clin Gastroenterol Hepatol. 2004;2:820–824. CrossRef
- Thomas DL, Thio CL, Martin MP, et al. Genetic variation in IL28B and spontaneous clearance of hepatitis C virus. Nature. 2009;461:798–801. CrossRef
- Ge D, Fellay J, Thompson AJ, et al. Genetic variation in IL28B predicts hepatitis C treatment-induced viral clearance. Nature. 2009;461:399–401. CrossRef
- Thompson AJ, Muir AJ, Sulkowski MS, et al. Interleukin-28B polymorphism improves viral kinetics and is the strongest pretreatment predictor of sustained virologic response in genotype 1 hepatitis C virus. Gastroenterology. 2010;139(120):129. e118.
- Tong MJ, Chavalitdhamrong D, Lu DS, et al. Survival in Asian Americans after treatments for hepatocellular carcinoma: a seven-year experience at UCLA. J Clin Gastroenterol. 2010;44:e63–e70. CrossRef
- Sherman M. Hepatocellular carcinoma: screening and staging. Clin Liver Dis. 2011;15:323–334. vii–x. CrossRef
- Profile of General Population and Housing Characteristics: 2010. Demographic Profile Data, 2010. Available at: http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?src=bkmk. Accessed May 16, 2013.
- Title
- Clinical Presentation and Survival of Asian and Non-Asian Patients with HCV-Related Hepatocellular Carcinoma
- Journal
Digestive Diseases and Sciences
Volume 59, Issue 1 , pp 192-200
- Cover Date
- 2014-01-01
- 10.1007/s10620-013-2948-7
- Print ISSN
- 0163-2116
- Online ISSN
- 1573-2568
- Publisher
- Springer US
- Additional Links
- Topics
- Keywords
- Ethnicity
- Transplant
- Liver cancer
- Chronic hepatitis C
- Industry Sectors
- Authors
- Benjamin Yip (1) (2)
- James M. Wantuck (3)
- Lily H. Kim (4)
- Robert J. Wong (2)
- Aijaz Ahmed (2)
- Gabriel Garcia (2)
- Mindie H. Nguyen (2)
- Author Affiliations
- 1. Medical School, Eastern Virginia Medical School, Norfolk, VA, 23507, USA
- 2. Division of Gastroenterology and Hepatology, Stanford University Medical Center, 750 Welch Road, Suite 210, Palo Alto, CA, 94304, USA
- 3. Department of Medicine, Stanford University Medical Center, Palo Alto, CA, USA
- 4. Stanford University, Palo Alto, CA, 94304, USA


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June 26, 2013 - Industry News
United Parcel Service is so committed to using low-emissions fuels that all of the 700 Class 8 vehicles it has ordered for delivery late this year and into 2014 will run on liquefied natural gas.
Tags: Natural Gas, UPS, Liquefied Natural Gas, Alternative Fuels & Hybrids, ACT Expo
The Environmental Protection Agency is more ambitious for the next phase of its heavy-duty truck fuel economy standards than it was for the first, and will look at trailers as well as new engine and transmission technologies.
Tags: Fuel Economy Standards, GHG, EPA, Industry, Fuel and Oil, President Obama, ACT Expo
We offer e-newsletters that deliver targeted news and information for the entire fleet industry.
The expert, Mark Betner from Citgo will answer your questions Ask a question
Video:60 Minutes Report on Crumbling Infrastructure
Detroit Assurance: Collision Mitigation, Assisted Braking, Better MPG
Unsung Documentary Series: Baker Trucking
Ultimate Test Drive Video: SuperTruck A Walk Around
Kenworth Introduces World's Best Trucks 2015 Calendar
East Manufacturing Releases Scale Model Tractor-Dump Trailer
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Industry Blog – Tourism Services Update
Service Update – August 2014
Being Tourism Month, September is a really busy time in the marketing team. We are currently running a Snap, Share & Win competition encouraging all Capetonians to be tourist in their own city, by taking a picture at one of the four New7Wonder yellow frames and sharing it on social media with the hash tag #lovecapetown.Read more
Service Update – July 2014
Over the next month the team is focused on finalizing all their operational plans and KPA's by early August. Planning is also well underway for our tourism month campaign in September and in addition the team is attending ABAV (Tourism Fair of the Americas) in Brazil which takes place at the end of September.Read more
Services Update – Quarter in Review (April – June 2014)
The past quarter has been particularly busy with a number of marketing activities and projects rolling out between April and June. Some of the highlights include: the launch of our mobile visitor information vehicle Thando, exhibiting at both WTM Africa and Indaba, as well as attending the SAT Roadshow in China.Read more
Services Update – April 2014
April saw a communications focus on 'freedom' with Cape Town Tourism issuing a press release about things to see and experience in the Mother City as we celebrated South Africa's 20 years of democracy and the Month of Freedom.Read more
Services Update – March 2014
Marketing highlights for the past quarter included our very 1st trade representation sent to one of our key source markets, India, and representing Cape Town successfully at ITB. In addition we have hosted a number of high quality media from The Guardian; The Telegraph; The Huffington Post; Conde Nast Traveler; Sawubona and Monocle amongst others. Our media ROI for the quarter was close to R5m, a 40% increase on what we achieved in the same quarter last year.Read more
Services Update – January 2014
The highlight of the month was two of our team members representing Cape Town at the South African Tourism India Road Show held from 20 – 23 January. Visiting four cities over four days, CTT presented to over 1,000 Indian travel trade members – signalling CTT's first phase of planned activity to target the emerging markets.Read more
Services Update – December 2013
During December the marketing team's focus is mainly on in-market visitor support. Our summer communications highlighted key messages of WDC 2014, Responsible Tourism, safety, value and events with the central theme for December being shopping and festivities.Read more
Indaba 2014: Prospectus
Indaba - one of the largest tourism marketing events on the African calendar - is taking place at the Albert Luthuli Convention Centre (ICC) in Durban for three days from 10-12 May 2014.
This trade event attracts over 13,000 delegates from travel and tourism related industries presenting an opportunity to showcase Cape Town's tourism offering and to promote year-round business with local and international trade.
Cape Town Tourism has secured prime space on the Wesgro stand in the DEC Hall and we are offering our members two key opportunities to join us on this excellent platform.
November announced the start of the peak Summer period, with the Marketing Team is gearing up to create awareness around all the events and attractions that make Cape Town such a great summer destination – especially with the focus on WDC 2014.Read more


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Jeff Luker, a graduate of the very cool Emerson College in Boston, has quite a knack for capturing moments on film. Every image feels very familiar and hazy, as if it were seeping back through your memories.
Jeff Luker, a graduate of the very cool Emerson College in Boston, has quite a knack for capturing moments on film. Every image feels very familiar and hazy, as if it were seeping back through your memories.
I don't normally go in for crafty stuff, or faux-vintage design, or, um, purses, but I have to say I am really digging these embroidered purses from Olympia Le-Tan. They may appear to be books, but as style.com reports "The 'books' in question are actually rectangular box clutches that feature hand-knit copies of the covers of some favorite reads." These make me wish I carried a purse, err, "rectangular box clutch." Maybe she can make some laptop bags or something? Or some actual book covers? Come on Penguin, commission this woman!
Korean-born Min Kim will be exhibiting new works at ATM gallery this month. Her sparkling, innocent collage and pen and ink images remind me of lost children's book illustrations. If you are in New York, her opening is on November 12th, from 6-8pm.
Speaking of "festering goodness/grossness", check out these music videos directed by artist, pervy collage-ist, animator and I guess sort of a Japanese equivalent of Paper Rad, Sekitani Norihiro. They'll be sure to accompany you into seizures induced by metal death, mashed sound bits and flailing bloody organs. Also be sure to get a good look at the artwork on Sekitani's site (which is hosted on Geocities, RIP Geocities free hosting!).
Roberto Calbucci, an Italian en route to Toyko, is a graphic designer and artist. His website/blog is dedicated to his drawings, as he explains:I have been working as an artist (painter) and graphic designer for many years. and until recently I never started a website to show my work. Now I have decided to start displaying some drawings online…so I started a blog, where I don't post my paintings or my (concrete) graphic design work (cds, packaging, magazine work, advertising, logos, etc./business)…BUT ONLY MY EXPERIMENTAL DRAWING AS RESEARCH OF THOUGHTS…"
While this video could be mistaken for an orgy of Beautiful/Decay shirts, it's actually awesomely thought up by James Sutton, 22 year old photographer. His work is beautifully colorful and ghetto-fabulous without being overly so. In his world, everything has a smooth finish and a sense of style. Jam is "inspired by pop culture, art & music, his work is a collision of colour and culture with a subtle hint of his love for surrealism."
These amazing works of art are quite more than they seem. Cute, yes. Clever, obviously. But can you tell that they are acrylic on canvas? Us either. Andy Awesome, who is awesome indeed, creates these quite adorable circular renditions of popular culture reference for the pleasure of the public (and probably himself). The series goes on forever, find more at his website!
Cool promo animation spot for Ryan Spring Dooley's web site.


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Yet again, the Seminoles rely on Jameis Winston heroics; Alabama, Oregon, Miss. St. cruise; Ole Miss destroyed; roundup of top 25 CFB teams
Suicide bombers, guards, cooks, spies: kids as young as 10 openly recruited into terror group's campaign "in a systematic and organized manner"
Cornell William Brooks tells "Face the Nation" the grand jury didn't get enough direction from the prosecutor, but promises "non-violent" response to decision
Bob Simon returns to the site of the world's worst nuclear power plant disaster and it's still radioactive and dangerous -- almost 30 years later
Watch CBS News anytime, anywhere with the new 24/7 digital news network. Stream CBSN live or on demand for FREE on your TV, computer, tablet, or smartphone.


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1/3 Photos of Lower Fat Chiles (Chiles) Rellenos Casserole
Prep Time:
Cook Time:
5 mins
35 mins
You know the John Wayne Chile Relleno casserole? The rich, eggy, cheesy one that everyone always loves? Well - it's yummy but it's fattening! Here's a delicious lower fat variation that yields a similar casserole with no guilt! Utilizes reduced fat cheese, sour cream and egg substitute for pretty darn good results!
Units: US | Metric
Serving Size: 1 (157 g)
Servings Per Recipe: 6
The following items or measurements are not included:
reduced-fat Mexican cheese blend
Make this season merry, bright and manageable with our easy ideas.


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Abbas Muhammadawi: Iraqi tribes will oppose any attempt to annex the disputed areas to Kurdistan
2012-03-26 13:23:02
BAGHDAD (Iba).. The secretary general of the coalition of those who care about the people of Iraq, Sheikh Abbas Muhammadawi: The Iraqi tribes stand generally any attempt by the Kurds to annex the disputed areas to Kurdistan.
The Muhammadawi in a press statement that the tone of escalation, which resorted to it some Kurdish leaders, including the region's president Massoud Barzani will not affect the central government with something, and if the Kurds any intentions and plans to annex areas Almtanzaa them to the region will stand sons of Iraqi tribes to deal with these schemes.
He added that the central government dealt with the Kurds good faith and made them the country's president and a number of ministers and parliamentarians, and after that day unfolded the fact the intentions of the Kurdish side has changed many things.
And that: It is not difficult for the Kurds, Iraqi tribes back to the mountains (as he put it), calling for: not to sell real estate for the Kurds, especially in the disputed areas. (End)
(464 visits) (6 comments)
"we aspire in the near future to the return of Iraqi dinar to what it was in the seventies and the beginning eighties against the dollar" - Dr. Shabibi
I just did my job...You either get them out alive or you die trying. If you dont die trying, you didnt try hard enough." - Marine Sergeant Dakota Meyer, Medal of Honor recipient


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Unbaaaahaahaalievable. Get it? Like a lamb? Baaah-ing? No? Let's move on? Nothing to see here? Fiiiine, for bleat's sake! BURN. I really want you to make this. I don't ask for much, now do I? Other than wanting you to make every single thing I post. . . . and laughter. . . . […]
Asian Lamb and Noodle Toss
One-Pan Coconut Shrimp Noodle Bowls
So have you heard about this one-pan pasta craze? This one-pan pasta cray cray craze? WHY did I just do that. I've been doing so well. I first saw it on one of Martha's 15 billion cooking shows. Then after that I started seeing it on 17 trillion blogs. Then after that I started […]
Sesame Noodles with Wilted Garden Greens
Welcome to the very last episode of Why Didn't I think of That, the chronicle of a wandering, rebellious gypsy through the vast, open terrain of her companions' masterminds, with the hopes of finding herself and the strength to carry on just one more day. (do what now?) We've had so much fun this week! […]
Angel Hair with Chicken Sausages, Tomatoes and Kale
The secret is in the lemon. But before you scroll down looking for the beauty shot of the lemon, let me break it to you, it's not there. You see, I didn't even think about adding lemon juice when I was making this dish and then all of a sudden as I was about to […]
Sesame Noodles
Two snow days in a row have taught me something vitally important. The Cosby show is still genius. Sesame Noodles: What it took for 2: * 1/2 pound whole wheat spaghetti * 3 Tbs. all natural peanut butter * 3 Tbs. soy sauce * 2 Tbs. brown sugar * 1 tsp sambal oelek * 6 […]
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Il Dolce Pizzeria- Costa Mesa....finally a real deal unpretentious artisanal pizzeria
After driving past this new building being built practically every day, I was extremely intrigued when heard it was going to be an authentic Italian pizzeria. I have wanted a great pizzeria in my area ever since I tasted great pizza in Italy many years ago. I know that Big Al's and The Pizza Oven get much respect, but these are more American/New York Style pizza.
Rumor was that the chef/owner is a trained baker and has been working the pizza oven for Wolfgang Puck over the past year while his restaurant was being built. A couple of weeks ago a saw someone inside and even though it wasn't open I pulled in anyhow and talked to the owners. The owners are husband and wife named Roberto and Ferndanda. They were incredibly sweet and took the time to tell me about the place. He has indeed been working with Puck as there is a picture of him on the wall next to a framed certificate from the Verace Pizza Napoletana, which I guess is an academy that certifies you as a trained maker of Naples style pizza. Roberto also told me the he imports the flour from Naples and that they will be making their own mozzarella everyday.
The couple is from Argentina and looking at the menu I saw a few non-Italian items I was excited about like empanadas and grilled skirt steak w/ chimichurri sauce.
I went with my wife and another couple a few days after they opened and had a great experience. We started with the meatballs, which were very tender. We also ordered both the beef and chicken empanadas. Wow! These were the best I have ever had. Totally the real deal! Way better than Empanada Place or House of Empanadas .
Then the real feast began. I took a menu for reference.
The Pizzas;
Polpetta - Pesto sauce, mozzarella, meatballs w/ tomato sauce and fresh basil
Patata - Chili oil, mozzarella, gruyere, pancetta, fingerling roasted potato and fresh rosemary
Salciccia - Garlic sauce, pancetta, fresh mozzarella, Italian sausage, caramelized onion, rapini, Italian parsley and basil.
We also had the Chicken Picatta which was done very well.
All of the pizzas were very delicious and the crust was not the afterthought like so many other places. It has nice texture and flavor. I usually like pizza dough more crispy and charred so I think the next time I go I will ask for it more cooked, but over all I highly recommend this place. I can't think of any artisanal style pizza place in Orange County that is better and I have been to Pizzeria Ortica and Canaletto…besides those places are too fancy pants for pizza. This place is very casual and relaxed.
The address is:
1902 Harbor Blvd (and 19th St)
Costa Mesa, CA 92627
Thanks for the review as always. I'll certainly try this out as I trust your recs but, I want to point you to the following: Pizza e Vino in Rancho Santa Margarita of all places. It's the real deal.
i just came from there. i raced over there at 9:30 from corona del mar, hoping they'd be open. it was kick ass. i highly recommend it and i concur with everything you said (except maybe the part about the crust needing to be more well done. by far, i don't think it's too limp, but i wouldn't hate it if it were a bit burnt, too :)
edit: btw the attached photo is the arugula and prosciutto pizza.
re: landru64
Yes..I should have added that my wife likes the crust softer. It is definitely a personal preference.
I should have added to my review that they also have a bunch of tasty looking pasta, salads and antipasti. They are also open for lunch. I don't remember exactly but the menu is mostly the same but there was a bunch of delicious sounding paninis as well.
re: cdmedici
sounds good.
re: groover808
I checked out the website for Pizza E Vino and it does look quite good and looks like more of a formal sit down, but Rancho Santa Margarita might as well be San Diego when I am chilling in West Newport wearing flip flops and wanting a local casual italian meal. The next time I find myself in down there I will for sure check it out.
I only had the fresh mozzarella on the pizza and it was very good. I don't remember if they had a caprese salad on the menu.
decor and "fancy pants" aside, are you saying that the pizza is superior to Ortica? I found Ortica to be embarrassingly mediocre and certainly not worth a return visit so the bar to beat that place is set quite low, but it would be nice if there was an artisanal place in OC that can deliver the culinary goods.
re: OC Mutt
Ha Ha. Good point. I did not enjoy Ortica that much. Although I enjoyed the pizza more than the other items on the menu. I only mentioned Ortica because that is what it is claiming to be along with its "300 year old starter dough".
Ortica and Il Dolce are miles apart as far as pretense and decor. I love supporting the family owned local places so I recommend giving Il Dolce a try.
re: cdmedici
I used to feel the same way about Ortica, but just went back recently after a year absence and thought the food, service and general feel of the place had improved significantly.
Went there this week as well- I live right down the street and this area screams for a decent pizza place.
I liked the menu the choices and what they are trying to do. I will definitely go back, but there are three problems they need to address.
1. Their wine list is weak. It's like something you'd see at Mimi's restaurant. How about a few special Italian wines- medium priced and seeing as how they have an Argentinian slant a few wines from Argentina as well.
2. While I liked the taste of the crust it is WAY too tough. It may need:
a. more time to develop
b. a hotter oven- I agree with a poster that the pizza needs some black char- perhaps less time in the oven will keep it moist- or it needs some oil in the dough. the dryness of the crust adds to the difficulty in chewing it and it made me want to dip it in oil. At least it's not soggy like Ortica.
3. The mozzarella needs to be in dollops. On the Margarita pizza the cheese spread out in this really thin layer like soup and barely led any textural variance or taste to the pizza. By the way the sauce seems pretty good, and I liked the potato pizza better.
I will be back this week- I will try the Empanadas- the asparago pizza, the pasta and bisteca...
I think it has potential. Hopefully the read the early reviews
re: meltedcheese
Yes..the wine list was on the small side. Great idea about Argentinian wine. I have been drinking some amazing bottles of Malbec from Hi-Times Wine Cellar lately. Great pricing as well.
Hopefully they will add more wine as they figure out there customer base.
re: cdmedici
First I want to provide the correct telephone number (the one in the digest is wrong). It is 949-602-6161. We went (based on the digest) for lunch today. We have been to Ortica and tend to agree with the earlier posters. OK, but we won't be back. I have been to Naples and I have been to Pizza Antica in Marina Del Rey. Il Dolce Pizza has the potential, but today, they fell short. We ordered the large Faro salad. It was very good, but (even my wife agree) needed a touch of salt and pepper, neither of which were on the table. Because (I hope) the salad, being chewy, is eaten more slowly, our pizza margherita arrived before we were finished with the salad and, onsequently, sat for a while before we could begin eating. I lifted the crust and it seemed a little pale to me with few to no char spots. Sitting on a plate, of course, the crust began to sog. While it was chewy, there was no crispness anywhere to be found. The mozzzarella was not chunky and, indeed, had melted and spread across the breadth of the pizza. Basil was very sparse and the tomatoes were not very flavorful (given the time of the year, I guess that's to be expected).
The big question is: Will we go back? The answer is: probably. There are a lot of interesting looking dishes on the menu. When's the last time you saw a prime hamburger for under ten bucks? Maybe next time I'll 'shoot' the oven with my infrared thermometer to see if, maybe, there temperature is down. I didn't see the VPN sign, but really wasn't looking for it. they do have Birra Peroni Nastro Azurro, one of my favorite beers.
To me, the true test of an Italian restaurant is the crust of their pizza, the bread for their sandwiches (the ciabatta looks gorgeous) and the texture and flavor of their meatballs. Next trip: Meatball sandwich.
Il Dolce Pizzeria
1902 Harbor Blvd, Costa Mesa, CA 92627
re: REFFI
I'll pile on with the remarks about the almost-but-not-quite-there crust. The crust had the distinct, lactic smell of a well fermented dough. So did the housemade bread. There is enough moisture in the crumb, but the bottom of the crust needs a higher oven heat to char correctly.
The house made fior di latte must be too wet. It leached out a lot of water on my margherita pizza, which looked like a big soupy mess. The idea of house made mozzarella is better than the execution. The cheese needs a more thorough pressing to expel moisture, I'm guessing.
Overall - it wasn't bad by any means, but I'd like to see some tweaks to get the final product dialed in.
re: REFFI
Many of us have long had the habit of requesting Southern California pizzas "well done" or "crisp" (or "delivered from New Haven" ;-).
Despite the claim of house-made mozzarella, it sounds like they use thin slices from a manufactured loaf. Watery cheese could create a wet pizza but would not necessarily melt into a very thin layer. Of course, with slices, you can see the seams. So maybe the mozzarella just has a wimpy structure.
I eagerly await your report on the meatball sandwich, because I haven't found a good restaurant meatball anywhere in Southern California.
re: Harry Nile
Good advice in ordering pizza "well done" or "crisp" in southern CA. It's inexplicable why crispness of crust and caramelization of cheese and toppings is generally shunned by pizza makers out here (laziness? impatience? bad taste?), but it is unfortunately quite common. Seeing sickly white, barely melted cheese on top of a pale crust is all too prevalent. BTW, Ortica's was wet and dissolved in places - it was gross.
re: OC Mutt
I went back today for lunch and am happy to report back that there is a big improvement on the crust. I noticed a secondary fire in the oven so I walked over and asked the owner. Apparently it is a gas fired pizza oven, but he now also using wood. Just as I was talking to him a man walked into the store delivering wood. He said it was almond wood. I noticed the digital temp of the outside of the oven read 797 degrees.
I ordered a pizza called Pizza al Funghi which as the name implies is mushroom. To be more specific it had sauteed wild mushrooms with mozzarella and fontina cheese. It was very good. I even took a pic with my cell phone.
re: cdmedici
i went back again today as well! the crust was indeed better--more bubbles, more char. he mentioned that maybe this time the crust had been allowed to develop longer. having just gone to mozza on christmas eve, i can say that this pizza is closer than just about anything i've had (i have not been to ortica) around so cal. true, the crust still gets soggy quickly in the middle. i personally find the mozza crust to be a little bit too airy and light, and certainly lighter than anything i have ever had in italy! but the mozza crust was crisp in the center, even in the face of dautingly oily ingredients like those in the bianca pizza i had there.
the il dolce pizza this time around was the patata pizza. similar in concept to the bianca at mozza, it was bland, but i still enjoyed it, mostly because of the crust. i need to try the prosciutto and rucola pizza again.
good progress. i like this place.
re: cdmedici
Good to hear, I'm going to go tonight. Would you say the pizzas are personal sized so just 1 per person, or can you share like your other type of pizzerias?
re: Harry Nile
Me too - all pizza I order is ordered well done. For that matter, French fries and onion rings, too. The little bit of extra caramelization on the toppings really enhances the flavors.
Ended up going tonight and was pleasantly surprised by the pizza. Nice and chewy crust, with sufficient char on the top crust and light golden brown on the bottom. Had the Salciccia pizza with garlic sauce, sausage, carmelized onion, rapini, and mozzarella. Contrary to what others experienced, the mozzarella was nice, gooey, but not at all watery. Did seem like the pizza was finished with some olive oil on top. As far as size, it's a pretty sizeable 6 slices. You'd have to be pretty hungry to finish the whole thing.
We also had the eggplant appetizer (aka eggplant parm) which had good flavor and lots of their gooey mozzarella on top. The guy had their boneless ribs which were very tender, juicy, and cooked medium as specified. The dish came with a side of standard fries and some delicious chimichurri.
Owner Marco was very nice, I'd come back again, definitely have more pizza and maybe a pasta next time.
re: groover808
The salsiccia doesn't have any tomato sauce or the fior di latte, which is why it isn't soupy. I had it too, and enjoyed it despite the lack of char (at the time).
Try the margherita next time, and see if they also fixed the soupy issue.
re: Professor Salt
Oh, I thought the salsiccia would have the fior di latte since it listed fresh mozz as an ingredient. I'll have to check out the margherita to see how the mozzarella behaves.
re: groover808
i went again today for lunch. i was dying for the prosciutto and rucola pizza. it was different this time, to be sure. and i noticed his wood fire wasn't going (unless i just looked in the wrong place!). that said, the pizza was GREAT. yes, the crust in the middle got soggy quickly in the middle. but i will say i like the rest of the crust better than mozza's, which i find kind of absurd. and NO it wasn't as charred as i would like.. (but not uncharred as my first one was). but it was GREAT. big picture: it's not perfect and we can sit around like the chef's were not (or might be as the case may be) and talk about the dough is this and the cheese is this. but this is great pizza. this is a place worth going to. the pizza kills everything out there, except maybe a few of the top ones that might require a considerable amount of driving. and it will undoubtedly get better, given my short experience with it. there are tons of effete little trattorias all around greater LA that make pizzas that just suck compared to these. there are neighborhood american style pizza places that people stand in lines for that suck compared to this place. so let's just contemplate what we have here: (in the words of a wise man) "finally a real deal unpretentious artisanal pizzeria"
ps the empanadas passed me as i was eating and they looked incredible
re: landru64
l am so stoked to hear that people are liking this place. I love to support these family owned places.
I went there on Christmas Eve day to and picked up 10 of each Empanadas to take to my moms house. They were outstanding and gone in about 10 minutes. I prefer the beef to the chicken, but both where quite good.
re: landru64
I went back a second time tonight on a Thursday. About 4 tables full which I thought was pretty good considering it was the college football championship night.
The crust was WAY better. Black char. crispy on the bottom. I had the asparagus with a fried egg for the 1st time there and it was great. I use half the yolk on my plate to dip my crust into and half on my mashed potatoes. Someone should put a lightly cooked egg yolk on mashed potatoes instead of gravy somewhere.
They have more wines now, although I feel this will probably never be a strong suit.
Their desserts look amazing and the mother of the restaurant makes many of them by handing including a quince thick pie thing with lattice on top that looks so damn good.
One more thing they need to improve on. I got some pasta and some sides tonight. They were cold when I got home. I live about 5 minutes away and they should still be warm. Heat them up please. and
The green beans taste great but need to be cooked less- too soggy.
The mashed potatoes need to be creamier. It seemed like you could grab a chunk and it would break off. Not the right texture.
But after 3-4 weeks of being opened I can def say I will go there at least once a month. It's on the rotation. Hope it gets better and better cause we can use a good non-mexican restaurant on the westside of CM.
I have been wanting to go here since I saw the opening mentioned on Stick a Fork in it blog. Read these posts and finally had the justification I needed so I checked this place out last night. We went a bit after 7pm and the place was pretty empty, there were 3 tables sat at the time and about 10 total tables.
What I noticed immediately is that they seemed to have taken notice of the requests for some Italian and Argentinian wines. I had an Argentinian Malbec and the fiancé had an Italian cab. Unfortunately I didn't write down the exact producer of the wine so it might not qualify as a "special" type but they tasted decent and were well-priced at $8 and $6 a glass.
We ordered 2 beef empanadas w/side salad ($7), the Patata pizza ($13) and the Salciccia pizza ($14). All three came out at the same time which was slightly unfortunate. We would have preferred to eat the empanadas then enjoy the pizzas after.
The beef empanadas were great. Blazing hot, large and filled with the classic filling of ground beef with green olives. Had a very umami flavor that I couldn't put my finger on. It almost reminded me of a very good but not saucy Bolognese. The salad on the side was dressed perfectly with a light vinaigrette and very fresh.
The Patata (chili oil, pancetta, gruyere, mozz, fingerling potato, rosemary) - excellent. I make almost the same pizza at home - Flammenkuche. This was a superior version… /pout can I blame it on the 750 deg oven compared to my 550? When eating the pizza we did not get any hint of the chili oil, but we have a very high tolerance for heat. The flavors of the cheese were great, the potatoes were cooked perfectly, smashed slightly and a touch of sweetness came through. One thing that is so important with this pizza is a light hand with the rosemary, you should crave just a bit more rosemary on it. To me that is perfect and this pizza achieved that. Note that this pizza is a bit oily. This is normal to this type of pizza.
The Salciccia (Garlic sauce, pancetta, fresh mozz, italian sausage, caramelized onion, rapini, parsley, basil) was good. I liked the flavor of the sausage, loved the rapini but didn't get many of the flavors of the rest of the ingredients. I think this pizza fell victim to the fact that we received the app with the pizzas. We finished the empanadas and the Patata before really digging into this pizza so it was starting to be just warm instead of hot. While there was nothing wrong with this pizza. I don't think it could stand up to the huge malbec I was drinking as well as the Patata pizza, I mean what can stand up to the powerhouse of pancetta, potato, rosemary, mozz and gruyere. That's right. Nothing.
Crust/dough. Both were identical so putting this in one spot.
The cornicione had a nice puff to it, slight crispness, good chew. It had some light char with a good leoparding on it. The flavors were that of a well fermented dough. I tend to prefer a slight bit more char but I think that with this dough a longer cook or a higher temp it might make it too cracker like.
Overall I think this is a very needed addition in OC. I CRAVE artisanal pizza and until this, I had to make it at home or drive to LA (yeah yeah pizza e vino I'm going soon I swear) This pizza is like a mix of A16 in san fran and Mozza in LA. Lower heat cooking and larger cornicione like Mozza, but a touch wet similar to the Neapolitan style of A16.
I haven't been to pizza e vino yet so I cannot compare (RSM is 45min drive from HB ugh). I would rate this at about 80% of Mozza with no wait and no drive. I think with a little time and effort this could be one of the greats.
I am very excited. Can't wait to go back and try some more.
Il Dolce Pizzeria
1902 Harbor Blvd, Costa Mesa, CA 92627
re: JAB
Yes, and I prefer Pizza e Vino by a wide margin. Their crust is properly charred, and the dough is properly salted. The oven is purely wood fired, not the gas / wood hybrid at Dolce. The oven at PeV has a lower ceiling, which cooks the top of the pizza better than Dolce's. All in all, PeV's puts more attention into the details and the results are better to my taste.
re: Professor Salt
Salt, what have you eaten at Pizza e Vino and Il Dolce? I haven't been to Il Dolce yet, but at PeV last night I had a very different experience from yours, apparently. (Not that it was terrible pizza, but I'll get into that later.) I wasn't going to say anything until I'd been to both places a couple of times, but your post threw me a curve, because I almost always agree with your reviews. Have you had any of PeV's pies with fennel sausage or other fatty topping, by chance?
re: Harry Nile
We had a margherita and a prosciutto e funghi. Nothing with the sausage. Why do you ask?
I liked both very much. The only nit I can pick is that the center part of the pie was a touch too wet, so the tip of the slice drooped when i picked it up.
However, I find that the pizzas we had at Dolce were more than a little wet - the margherita was soupy with moisture from the fior di latte and the tomatoes. The salsiccia was better, but that's only because they use no tomato sauce on that, so the moisture problem is minimized. Overall, PeV gets my vote.
re: Professor Salt
At PeV I had the fennel sausage, with bufala replacing the ordinary fresh mozzarella. The (small amount of) rendered fat plus oversaucing made the center much more than just a touch too wet. It was like certain Southern cobblers where the crust melds with the filling and creates a whole 'nother life form. But what works in a delicious cobbler -- because the crust and filling are much more substantial and retain their character -- was at first only mildly interesting in pizza and then unsatisfying. To my taste, this was a wimpy pie with a characterless crust. It made applesauce seem al dente! (I may be going slightly overboard here. ;-) Further, the grayish-tan color of much of the crust was weird (but possibly an artifact of the indoor lighting), and, unlike yours, my crust was not properly salted. That might be hard to taste with the very thin inner crust, which is swimming in the sauce and toppings. But the too-thick outer crust (evidently unpainted by sauce or olive oil) was unappealingly bland, although not completely devoid of salt.
I didn't want to say this much before trying PeV again and comparing them to Il Dolce, but there you have it. I'll think and comment further after more visits.
re: Harry Nile
At PeV, I noticed that the pizza was definitely better later in the night. They take the dough out before dinner service and it takes a while for it to warm up. I made the mistake of going there first thing when it opened and the crust was denser and chewier than I had remembered. That's when they told me to come around 7pm or later for the best risen crust.
As for the flavor, I have to admit that Mozza's dough has the best character, but I didn't think this one tasted like cardboard.
re: choctastic
Interesting point about the dough fermentation, choc. I went there at 9pm, just before closing, so I was pretty pleased with the dough develoment. It had risen very nicely. If their dough changes that drastically between 5pm and 9pm, then something's off with their formula and / or dough handling practices. I'm speaking as someone who developed dough formulas for a wholesale pizza company.
I do have to say the aroma of the dough at Dolce was better - it had the smell of properly developed, slowly fermented dough. I just don't like their usual degree of doneness on the crust.
Harry - sorry to hear you had such a disappointing experience. I guess I'll try one of the sausage pizzas next time and see if that was a one off bad experience.
Went back for lunch today. This is my fourth time there and I must say it gets better each time.
I took my father-in-law who is from a small town in Canada and is certainly not used to great pizza. It was awesome to see his face while enjoying what a great pizza can taste like.
I am not sure if I needed to, but I did ask for my pizza to be done extra charred. It came out exactly to my liking.
We went for the potato pizza (I ask for extra chili oil) and the prosciutto pizza this time.
We started with the meatballs and the beef empanadas (i love these and have had them everytime we have been). The meatballs were really delicious and I like the new presentation with the cheese on top.
We also had a new salad which wasn't on the menu. It was a quinoa salad with fennel and mushrooms and pinenuts. It was very light yet flavorful and a real nice change from your typical orzo or farro salad that one might get at an Italian restaurant
I took pics.
re: cdmedici
Woops. I post the potato pizza twice. Here is the Prosciutto Pizza
re: cdmedici
what's the cheese on top of the meatballs in that picture?
re: cdmedici
Yeah, I think asking for extra char might be the way to go at Dolce. I guess they have to make the business decision to please the people who like a California blonde crust, who probably outnumber the people who like a charred leopard crust.
re: Professor Salt
Truth be told I prefer Pizza Metro in Vico Equense http://www.pizzametro.it/ but I don't find the CPK corruption that bad either, although Sammy's is 10x better. So what do Dolce & PeV really bring to the table if might be so bold as to inquire?
re: bernardo
I guess a lot of it has to do with the pizza one grew up with. CPK's slightly sweet profile, baked blonde on the bottom, soft textured crumb isn't what I grew up with and not my personal preference. Being a New Yorker, I like a bottom with dark color and charred leopard spots. Two local examples are Joe's in Santa Monica, or Mozza (stylistically different animals, but trying to keep my examples relevant to L.A.).
To answer your question, what PeV and Dolce bring to the table is care in the preparation. For starters, dough that's been fermented slowly to develop that subtle sweetness that wheat flour has when yeast and enyzmes work overnight to do its job, rather than the rushed, sugar-assisted two hour rise that most pizza shops use.
There's the careful hand stretching of the dough. That retains the microbubbles that grew during fermentation, and those blow up into random sized holes in the heat of the oven. Very much like artisanal bread, I want and expect a lot of voids, both large and small, in my pizza crust. If you apply a rolling pin or a dough press (which is what CPK uses), then all those microbubbles get squashed and you end up with a uniform, white-bread like texture. Again, if that's your preference, that's fine. It's just not my thing.
Almost every ordinary pizza shop drops its raw dough on a screen and bakes on it. That's done more for ease of handling and reduced waste when your cooks are minimally trained high school kids. Sliding raw dough off a peel takes finesse, and baking dough directly on 600F brick floor is what gets that dark bottom, charred finish I prefer. So the fact that places like Mozza, PeV, Dolce, et al, are doing this is an enormous step in the right direction IMO.
Cheeses - PeV uses Gioia's mozzarella and burrata, picked up daily by the owner. The flavor and creamy texture of Gioia's burrata is a short lived wonder, and the fact they care enough to drive up from South OC to South El Monte every day is amazing to me. Dolce makes their own fior di latte, again impressive, I just think they still need to refine that process to remove more moisture before they put it on pizza.
Olive oil - both PeV and Dolce are putting high quality extra virgin olive oil on the table, not some shit olive oil "blend." The chefs' priority isn't lowering food cost and boosting profit margin on the oil, and that's a win for us.
I can't comment on Sammy's food because I've never been. I know their schtick is wood fired ovens, but really that's marketing BS. Because it's a chain, I can guarantee they use a gas fired oven and they throw some wood in there for truth in marketing. PeV actually uses an oven from Italy that's purely fired with wood. Heat management requires a much higher degree of skill with a pure wood oven, which is why you'll never see one at a multi unit chain. When PeV's pizzaiolo throws in a stick of wood that's been dried fully, it flares up quickly, burns intensely hot and throws off a thick smoke that blankets the roof of the oven. I can actually taste a subtle smoke on my PeV pizza.
I can go on and make this more tiresome if you want, but I hope I've made my point about what these artisanal pizza places bring to the table. Bad pizza is easy to make, and any schmuck with a dollar and a dream can open a mediocre pizza place and make a living at it. Great pizza takes a lot of care and know how at every step in the process.
re: Professor Salt
Touche Professor.
Some of my friends think I am nuts when I talk about really good pizza as they are quite content with Pizza Hut etc. Great pizza is a true art form.
re: Professor Salt
That's a hell of a report, Salt. I hope we're paying you enough! ;-)
I also hope my first visit to PeV (on a busy Friday evening) merely caught them in a bad-dough moment. I look forward to trying again and comparing them to what seems to be an ever-improving Il Dolce. It's great to be able to have these kinds of discussions about OC pizza, and I'd love to see BBQ places over there raising the same kind of interest.
re: Professor Salt
I must say you have a way of sparking curiosity, Dolce's on the list, voids, char and all that. Seriously, though, the chains -- Sammy's, CPK, Wolfgang, Z pizza -- have become noticeably sloppy and taking more shortcuts of late. It may not matter when you're out with a group and expectations are low, perhaps dining alone one could be more perceptive & dare I say selective. But at the end of the day pizza is still subjective, with some swearing by while others detesting Casa Bianca, Ciaoti, La Bottega Marino & what not. Different strokes perhaps.
re: bernardo
Folks, we removed a lengthy tangent discussing the validity of other review sites, opinions by third party reviewers, and reviews of of review theory. This sort of meta discussion detracts from our mission here: voicing your own opinion of the food.
Please let's get back to discussing the food, not discussing the discussion of food.
re: cdmedici
Really want to try this place out soon.
What's the crowd level there during lunch time? Aim to get there around 11:45.
I've been to PeV & really enjoyed it, so am anxious to give Il Dolce a taste.
re: Harry Nile
Too answer both christoofat and Harry.
I have been there four times and have never seen it too busy. Sad really. It deserves to be.
I think they open at 11:30 and they are open continuously.
re: cdmedici
Thanks -- I'll try to get over there this week.
re: cdmedici
Thanks, myself & two work mates are headed there today for lunch, will report back.
re: christoofat
OK, we just got back from there. Excellent pizza!! We got a farro salad ( very good flavors & textures, was seasoned perfectly) a caprese salad (was OK. IMO, but kind of skimped on the tomatoes & basil. The Moz was good, but I felt that the $11 was a bit high for this dish. Perhaps when tomatoes are in season, it will prove to be more worth it.
We ordered a salciccia & an al funghi & asked for "extra char" on the bottom. The smell of the freshly baked pies was wonderful, and they tasted even better. The crust I thought was pretty close to what I consider perfect - good flavor, not soggy, still some "give" when you bite in. This is the kind of pizza that you take your time eating, so you explore the different levels of taste & texture. It was really hard not being able to have a glass of red wine with this meal, will most definitely go back for dinnertime soon. We were the only people there until around noon, when another party of 4 came in, and some take out orders came in. We overheard the other dine in group also ordering their pie "well done". The son was our waiter, his mom & dad work the kitchen. This place is very clean & simple, has what looks to be a killer espresso machine & the desserts in the cold case look scrumptious (I didn't indulge...this time)
All of us enjoyed our food & plan on a return visit quite soon! This place needs customers!!! Apply within....often!!
re: christoofat
And compared to Pizza e Vino?
re: JAB
To be fair, it been several months since I've been to PeV, so my "taste memory" is a bit rusty by now. I want to go back there soon & do a comparo.
From the top of my head, I would say that they are pretty close, with an edge to PeV for the crust & the true wood fired oven.
Either way, I feel OC'ers are lucky enough to have two such places that can provide pies that are made with care & quality ingredients using the proper equipment.
Awesome review cdmedici! I am looking forward to trying this place. I have tried Mozza in LA and have actually had Napoli Style pizza in Naples, Italy. Was wondering when a place like this would open. Very excited
Has anyone tried the pastas yet? I'm looking for a place to carb-up before a race, and this place looks great. But just in case my wife doesn't want pizza, I'd like to know how well they execute their pastas.
We tried this place last sat and it was just OK. The farro salad was so dry and needed some seasoning and vinegarette. The sausage pizza was Ok, but we didn't taste any garlic sauce and saw one tiny piece of pancetta in the whole pizza. We asked for extra char and still got a pizza that was soft in a middle and jut too much dough for our taste. The next day we had brunch at Gjelina in Venice and their pizza looked amazing with a great char. The service at il dolce was so slow and not polished at all. I know this is a family run, but the prices are not cheap and the food and service should match the prices.
Went here for lunch with 4 other guys today. The space and interior is nice. I'm rooting for the business to succeed but I think they have a long way to go. The staff seems disorganized and not very well structured. Almost all of the tables were filled for lunch at 12:30. Getting utensils, drink orders, pacing of food, etc... were not good. It didn't bother us but I could see them losing some repeat business until they get these front of the house type issues rectified. The son and mother were the waiters, greeters, busboys and cashiers. Maybe they need some help?
Onto the food. We ordered 4 pizzas well done as suggested by many on the board.
1. margherita - very good. Compared favorably to Ortica and Antica. The one complaint is that this was not well done and a bit soggy in the middle. The flavor of the pizza was excellent though.
2. salsiccia - the flavors didn't meld well for me. The garlic seems to overwhelm all of the other flavors and didn't taste the sausage even though there was a healthy portion.
3. arugala and proscuitto - excellent pizza. This is better than the antica version because they have some sauce and cheese below the proscuitto. The proscuitto was also cut along the slice lines so it was easier to cut away slices.
4. funghi - the best of the bunch. The olive oil and mix of mushrooms and cheese was lovely. Not quite as good as Mozza but highly recommend.
re: js76wisco
The place was probably busy today since there was the review by Elmo in the OC Weekly yesterday. Monday was pretty empty, but it was MLK and the rain was really crazy in the area.
re: Tapeworm
Ok. I would have given them the benefit of the doubt anyway since they are still getting their feet under them. The food was good and the spotty service was just discombobulated not terrible, mean or lazy. If they get it together this is a nice spot in Costa Mesa.
re: jroxybabe19
i agree, service for some reason was not that good at all, and additionally the Margherita pizza was just not that great.
re: jroxybabe19
Try Pizza e Vino in Rancho Santa Margarita. Food is better the times I've been, and so is the service. I agree the service at Il Dolce early on was well meaning but slow and amateurish. I haven't been there in a couple months, so haven't experienced it lately.
re: Professor Salt
Still have not been there yet for dinner, but we got back there a week ago for a birthday lunch w/ 3 friends. We could smell the almond wood smoke out in the parking lot.They had two waiters there, one was obviously new & in training, but the flow of service was fine for us, anyways. Two of us had paninis, (both eaters gave thumbs up, although one of the sandwiches sent out was the wrong one), the other two had pizzas, a patata (mine)& a proscuitto e rucola (hers). She, who is tiny & normally brings back most of her lunches for leftovers dinner, scarfed the entire thing by herself! My patata was perfect, the ingredients seemed enough to satisfy, atop that lovely crust.
I went here in February and was completely underwhelmed. I ordered the pizza well done based on advice here, and it still came out pale blonde and soggy. The ingredients on the pizza were good, but the crust was basically a joke.
My wife ordered a pasta and it was one of the worst pasta dishes either of us had ever tasted. The noodles were so overcooked they were the consistency of school cafeteria spaghetti-mush. To make matters worse, they completely over-sauced the pasta. It was basically mush-soup.
And yeah, as others have mentioned, the service was pretty bad: slow and oblivious.
So finally had the chance to stop in for lunch today. We had a Margherita with mushies (ordered extra crispy), large bottle of Pellegrino and a mixed greens side salad. Pizza verdict: Perfect crust, good ingredients but very skimpy (had to search for mushies), and runnier than we expected even after cooling. Skimpier than anything we had in Italy and boy, have we've eaten a lot of pizza all over Italy. Salad just OK, Pellegrino at $8 higher than at most upscale joints. Strongest point IOHO was friendly and attentive service.
Bottom line: Tasty pizza with as good a crust as you're likely to find anywhere, but at $35+ with tip a rather questionable value for a somewhat skimpy lunch in pedestrian digs on a noisy blvd. We might give it a second try if we happened to be in the neighborhood, but that's about it.
re: bernardo
a.lmost my sentiments exactly though i didn't like the pizza as much as u did.


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Abstract available in
Claims available in
Description (OCR text may contain errors)
March 3, 1953 OLIN STOVER 2,630,033
NOW BY CHANGE OF NAME SMOKEY OLIN STOVER TUBE BENDING TOOL Filed July 1, 1949 ENTOR. $1
NOW BY CHANGE OF NAME SMOKEY oLm s-rovsz Patented Mar. 3, 1953 TUBE BENDING TOOL OlinJStover, Washington, D. 0., now by change of name Smokey Olin Stover Application'Julyl, 1949, Serial No. 102,562
1 Claim.
This invention relates a system and apparatus for bending tubing, and in particular comprises an arrangement of marks on tubing benders and lines on the tubing whereby an operator of the bender can make perfect bends in relation to one another on the tubing.
More specifically it is an object to provide a system of marks on the bender and lines on the tubing so that an inexperienced operator of the hand bender knows the proper position in which to place the tubing in the bender in order to make 90 bends at right angles to one another, offsets, 45 bend and other types of bends normally used in installing tubing in construction work.
According to this invention an operator of a hand bender using this system could at the first attempt make perfect bends in tubing, thereby saving the time and material usually Wasted in training an operator to bend tubing by hand. Also, it reduces the amount of time it takes an experienced operator using the old type of benders to make perfect bends in tubing.
These and other objects and advantages I attain by the construction shown in the accompanying drawing wherein, for the purpose of illustration, I have shown a preferred embodiment of my invention and wherein:
Fig. l is a side view in horizontal elevation of the hand. bender with a section of tubing partly bent.
Fig. 2 is a front view of the hand bender with the two marks A and B on the bender in the same plane and showing a cross section of the tubing in the bender.
Fig. 3 is a front cross sectional view of the hand bender taken on. line 33 of Fig. 1 showing the aligned tubing before making an offset bend.
Fig. 4 is a bottom view of the hand bender showing the hook holding means of the bender and the aligned tubing which when bent to the proper angle makes a perfect offset in the tubing.
Fig. 5 is a cross sectional view of the tubing showing typical lines I, 2, 3 and 4 circumferentially spaced 90 from one another for proper bending of the tubing.
Fig. 6 is the left side view of the tubing in Fig. 5 and showing lines I and 2 parallel and on the periphery.
Fig. '7 is a right side view of the tubing in Fig. 5 and showing lines 3 and 4 parallel and on the periphery.
The bender may be of generally conventional construction and that disclosed herein is typical. It comprises a handle I0, to which is connected the bender per se. The bender comprises a central substantially hollow shaft-like receiving section II in which the handle Iii is adapted to be inserted. At the base of section II ther is provided a rim like arcuate portion I2 extending in opposite directions from sectionI-I. A groove I3 is provided in the face of portion I2 and into which the tubing to be bent is placed. Webs I4 and I5 extend from section II to portion I2 for the purpose of reenforcement. Extending from web I5 is a hook means I6 adapted to encircle the tubing when placed in registry with the bender prior to a bending operation.
According to the system of the invention arrows, identified as A and B, or similar marks, are provided on web I5 at the end thereof abuttin groove I3 as shown in Fig. 3 and on the back of hook I6, as shown in Fig. 4, respectively. Also, the tubing is marked along its length with parallel lines I, 2, 3 and 4, spaced ninety degrees from each other about the periphery of the tubing.
In making an offset type of bend, tubing is placed within the bender in such manner that line I is in registry with arrow A and thus line 3 is in registry with arrow B. The tubing is then bent and rotated 180 and is aligned so that line I is in registry with arrow B. and line 3 with arrow A. The tubing is then bent back to the original angle.
From this description it is now believed apparent to one skilled in the art that the tubing can be bent to any desired angle or to any desired configuration by the system of this invention.
For example, to make two bends at right angles to each other, place the tubing in the bender with arrow A. aligned with line I operating the bender until a 90 bend is formed. Then sliding the bender down the required distance on the tubing, place arrow A of the bender on line 2 for a 90 left, or line 4 for a 90 right, and proceed to form the bend as above.
While only one type of hand bender and one size of tubing are shown in the accompany drawing, this system of marks on the bender and lines on the tubing are adaptable to any type of bender and any size tubing.
It becomes apparent from the foregoing description and drawing that this system saves considerable time in. the process of bending tubing, and the lines on the tubing and marks on the bender are of considerable help in making other difficult bends.
Obviously, a system of this character provides a cheap and easily made bend of all types with a minimum of experience and tools.
It will also be obvious that this construction is capable of some modification without in any manner departing from the spirit of my invention; I accordingly do not wish to be understood as limiting myself to the particular arrangement herein disclosed except as herein claimed.
I claim:
A tube bender having an arcuate portion with a groove therein adapted to receive the tubing to be bent and hook means for grasping the tubing, identification marks on the arcuate portion, identification marks on the hook means, said identification marks being located in the same bending plane, for bending tubing having straight parallel lines extending along the length thereof and arranged about the outer periphery thereof, whereby said tubing is adapted for arrangement within said bender so that at least one pair of lines 180 apart are in registry with said identification marks prior to the tube bending operation.
REFERENCES CITED The following references are of record in the file of this patent:
Number 20 Number UNITED STATES PATENTS Name Date Lloyd Apr. 11, 1916 Greenfield June 22, 1920 Jones Apr. 17, 1923 Webber Aug. 7, 1928 Allen Ma 7, 1929 Johnson June 10, 1930 Johnson Aug. 12, 1930 Henry July 28, 1931 Meighan May 24, 1932 Kepler Sept. 3, 1946 McIntosh Sept. 30, 1947 Pearson Feb. 24, 1948 Lampert Dec. 21, 1948 Snyder Mar. 8, 1949 FOREIGN PATENTS Country Date Germany Jan. 15, 1926 France Oct. 13, 1941
Patent Citations
Referenced by
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text:
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17. They're runway approved y'all.
18. Let's not forget, Ellen DeGeneres rocks them all the time.
19. Sneakers make your feet happy, and happy feet mean a happier you.
Just look at those pearly whites gleaming with the light of a thousand suns.


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Talk:Subway Boss (Trainer class)
Their own articles
Don't they deserve their own articles? Their role is similar to Palmer before the Sinnoh Battle Frontier appeared. --Netto-kun Talk • Contribs 15:45, 29 November 2010 (UTC)
- They do deserve their own articles. --SnorlaxMonster 08:04, 16 December 2010 (UTC)
- And this is their article, isn't it? --ЫъГЬ 15:14, 27 January 2011 (UTC)
Their coats
The tails of their stripped coats kinda resemble Reshiram's and Zekrom's tails, the version mascots of BW. Well, is it good for trivia? --ЫъГЬ 15:14, 27 January 2011 (UTC)
remove stub categorization?
I added some stuff to the article [mostly rewrites of what are in their individual articles]. I hope that's not too redundant, but could the stub categorization be removed?--Maddiesapphire (talk) 15:30, 18 June 2012 (UTC)