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Australian blues musician Harper's newest album isn't a Harper album in the strict sense.
Called "Bare Bones," it's a collaborative album with fellow Detroit-based bluesman Motor City Josh. What also makes the album unusual is it finds the two artists stepping away from their accustomed plugged in, full band sound on an album that features just Peter Harper's harmonica playing, Josh Ford's acoustic guitar and vocals from each artist.
Harper likes the way the album came out.
"It's been a lot of fun," Harper said of the project during a recent phone interview. "I grew up listening to blues, and I guess over time I've changed slightly in my style of writing. But it's always there, that bluesy kind of feel. So it was nice to get right back to the beginning again."
For Harper, blues came into his life not long after, at age 11, he moved with his parents from their native of England, to Perth, Australia. In that Western city down under, the budding musician discovered a thriving scene for blues, folk and other forms of roots music.
Harper (who uses only his last name professionally) was still in his mid-teens when he first started playing music professionally. From the start, he focused on writing original music, and he found a receptive audience down under, releasing six albums before his 2005 album, "Down to the Rhythm," became his first album to be released in the United States.
By that time, Harper had established his presence in the states, He first came over to tour in 1996 and returned multiple times in the years that followed. After landing his first U.S. deal with Blind Pig Records he moved to Ann Arbor, Mich.
Along the way, Harper's songwriting expanded well beyond its original blues direction. His three albums on Blind Pig – "Down to the Rhythm," "Day by Day" (2007) and "Stand Together" (2010) – had songs that touched on edgy rock, classic soul, funk and rhythm and blues and even Southern-tinged acoustic rock.
The diversity was a product of Harper's desire to find his own sound and branch beyond the structures and styles common in blues and other forms of roots music.
But an unforeseen chance to collaborate with Ford at a fundraiser for a food bank in Flint, Mich., in December 2012 sent Harper back for an initial encounter with his early blues roots.
"They (organizers of the fund-raiser) were expecting us to bring our whole bands, but we couldn't get that together," Harper said.
So Ford suggested the two team up for an acoustic set instead – an idea Harper immediately seconded.
"We did that and we really liked each other's playing," Harper said. "It was funny, after that we went 'Well, we should do something together.'"
The stripped back guitar-harmonic-vocal approach to the album works wonderfully because Harper and Ford wrote songs with strong melodies, solid playing (Harper's harmonica is especially impressive) and lyrics that have something to say – whether it's a good humored tune like "Pot Hole BBQ" (about the quality of Detroit's potholes) or more serious commentary as in "Hydrogenated Food" or "Just Too Big to Fail."
Harper and Ford did some touring earlier this year, but Harper is now out doing a headlining show.
Ostensibly, Harper and his band are touring behind his most recent album, a 2012 concert disc, "Live at The Blues Hall of Fame."
"I've always wanted to do a live one. People were always asking for a live CD," Harper said. "Unfortunately, at the time I was signed to Blind Pig Records, and they didn't want to do one. They wanted to keep the studio ones going. So when I finished my deal with them – and I love them, by the way; we were not parting as enemies. I really respect Blind Pig. I think they've been awesome for me. So as soon as I finished my contract with them, I just went out, and it timed perfectly because we had the hall of fame thing. I thought that's a great place to be able to record something really special. And that was a great way to have a live CD, just the fact that it was a special time in my career. So it worked out perfect."
As the title of the live album suggests, Harper recently was inducted into the Canadian Blues Hall of Fame. He enjoys a strong following in Canada, and Florida has also become a touring stronghold for Harper. He said he makes sure that he has something new to offer in his live show - even if he has played a certain city recently.
"I like to change my shows," Harper said. "I don't want to be one of those bands that you see, and then 10 years later, you're still saying and playing the same things. So I always like to keep it fresh. And I think it's good for the players, too. You can get too comfortable with stuff, and then it looks like you're just going through the motions. So it's always good to change things up. And at the moment, I'm trying to write a new CD. So there will be new songs as well coming in. I usually road test them and see how the audience reacts before I'll stick them on an album. So it's nice to do that as well."
Last Updated on Thursday, 07 August 2014 11:48
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There's no telling how Trombone Shorty's latest album, "Say That to Say This," will be remembered in the future. The CD was only released in September, and how "Say That to Say This" will impact the course of Trombone Shorty's music and career – or music in general - won't be known for some time.
The album still might become a commercial breakthrough for the New Orleans-based trombonist/trumpet player. Perhaps it will be hailed as an artistic high point in his young career. Or, maybe "Say That to Say This" won't have any such dramatic impact and it will go down as just one of many albums that make up Trombone Shorty's catalog.
But before those or any other outcomes begin to take shape, "Say That to Say This" – his ninth studio album – has already done something few albums achieve – it's made history.
That's because this is the album that brought together the original members of the seminal New Orleans band, the Meters, to record together for the first time in more than three decades. They back Trombone Shorty on "Be My Lady," a song the Meters first recorded on that group's 1977 album "New Directions."
The significance of the occasion is not lost on Trombone Shorty (whose real name is Troy Andrews).
"They know how much they mean to New Orleans music, and I know how much they mean," Andrews said in a recent phone interview. "I don't know what the contemporary sound of New Orleans music would sound like if the Meters didn't do what they did."
The influence of the Meters, indeed, can't be overstated. During their initial run together from 1965-1977, Art Neville, George Porter Jr., Leo Nocentelli and Zigaboo Modeliste (with Cyril Neville added to the lineup a bit later) forged a trailblazing sound that blended funk and the traditional second-line rhythms of New Orleans with rock, jazz and soul.
While Art Neville and Porter have continued to perform as the Funky Meters over the years and the original members have done an occasional live show, they hadn't been in a studio together until Andrews did the improbable and coaxed them into recording "Be My Lady."
The idea of the reunion happened casually enough. Andrews had been working on "Say That to Say This" and one day was riding around New Orleans with his cousin while they listened to some classic music made in that city.
"We were listening to all that old music from New Orleans, the Meters, Dr. John, Allen Toussaint, Ernie K. Doe, and for some reason we were really excited about that, as if it came out while we were living," said Andrews, who was born in 1986.
"So the Meters thing came on and I was like 'Man, they've got everything that represents my band, vocals, horn parts, funky grooves, and I was like 'Let's re-do that song,'" Andrews said. "'I'm going to get the Meters to play with us.'"
His cousin laughed off the idea, but Andrews was serious. And he had one thing in his favor. He personally knew the members of the Meters and considers them to be like his uncles.
The elder musicians had watched Andrews as he grew up, starting out as a precocious child prodigy – he started playing trombone at age 6 – going on to attend the prestigious New Orleans Center for Creative Arts before embarking on a recording career that has now seen Andrews release a half-dozen acclaimed albums that have established him as arguably the brightest young talent on the city's music scene.
So Andrews phoned each member of the Meters and presented his plan.
"I told each one of them that, and there was a silence on the phone when I said that," Andrews said.
"I reached out (first) to George Porter and I said 'Man, I want to do 'Be My Lady' from y'all's record, 'New Directions,' but I want to get the original cast.' Like I tell you, no joke, no lie, I told each one of them that, and there was a silence on the phone when I said that," Andrews said.
But he could tell that, if reluctant, they were also intrigued by the idea. One by one, they signed on.
"Be My Lady" is one of many high points on "Say That to Say This." Its silky funk sound provides a relaxed change of pace on an album that finds Andrews continuing to develop his distinctive hybrid of New Orleans funk, jazz, soul and gritty rock 'n' roll. This collision of styles is especially effective on songs like "You and I (Outta This Place)," "Fire and Brimstone" and the title track, where guitar riffs, punchy, sharp syncopated rhythms and jazzy horn lines make for a modern, enervating and original type of New Orleans music.
The rocking character of the music is what sets Andrews apart from other New Orleans artists. He credits a touring stint shortly after graduating from high school with Lenny Kravitz with helping him figure out how to bring rock music and his New Orleans roots together in his sound.
"That situation changed my whole mentality, changed my life," Andrews said. "Once I did that, I was able to come back to New Orleans and add what I learned from him to my New Orleans (sound). Now you had the sound that you hear now."
Trombone Shorty and New Orleans Avenue are busy bringing their energetic music to the people on a summer tour and introducing audiences to songs from "Say That to Say This."
"We've been doing some music from our previous records and then we've been trying to slide in four or five songs from the new record here and there," Andrews said.
"We're just trying to figure out what's a good way to slide them in. We've been doing it mostly toward the end of the set, after we get everything out of the way. Then we hit them full swing slipping in the new material there. So it's been really cool."
Last Updated on Thursday, 07 August 2014 11:44
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As Train hits the concert trail this summer and prepares to release its latest album, "Bulletproof Picasso," in September, the group is down to two original members.
Drummer Scott Underwood quit Train in June, leaving singer Pat Monahan and guitarist Jimmy Stafford as the remaining members in a revamped lineup that now also includes guitarist Jerry Becker, bassist Hector Maldonado (they both became touring members in 2009) and new drummer Drew Shoals.
But don't get the idea that, even though Monahan and Stafford are officially the only full-fledged band members, that Train has become a group in name only, according to Stafford.
"We don't want to appear like Tears for Fears (which essentially was Roland Orzabal and Curt Smith). We're not Tears For Fears," Stafford said in a mid-July phone interview. "We want to feel and look like a band, so we include those guys in everything. They're in the new band photos. We treat them like equals. We ask their opinions. We ride on the same buses with them. It's not like Pat and I are flying around in private jets and those guys are in a van."
In fact, Stafford says the current lineup is especially cohesive and tight knit.
"We're having a good time on stage and I think the crowds can see that, and I think it comes across in our music as well," he said. "But you know, there have been pluses to every formation of the band throughout the years. The original five guys, we had a thing. We had a, you know, we just kind of had a vibe and a thing that attracted people to us in the beginning. But we had to move on from a couple of those original members. Then we had a couple of new people in, Johnny Colt and Brandon Bush, for awhile, and that was cool time, too, and we wrote some cool songs together. We had a really good time during that period as well.
"I think we're just in a really good place right now," Stafford said. "We've got awesome musicians, just everything feels really good and really solid and really positive right now for the band."
Obviously, long-running bands usually go through changes, and Train, which celebrates its 20th year as a group this year, is no exception.
The original lineup – Monahan, Stafford, guitarist Rob Hotchkiss, bassist Charlie Colin and Underwood – made three albums together – scoring hit singles with "Meet Virginia," "Drops Of Jupiter" and "Calling All Angels," among others. Colt and Bush replaced Hotchkiss and Colin for the fourth album, 2006's "For Me, It's You," before they departed and Monahan, Stafford and Underwood decided to move on as a trio for the 2009 album, "Save Me, San Francisco."
But the change that may have had the biggest impact at that point was the decision that Monahan would work with outside songwriters instead of keeping songwriting within the band – a move Stafford endorsed.
The shift in the songwriting approach worked like gangbusters for the newly slimmed down edition of Train. "Save Me, San Francisco," produced a blockbuster hit single in "Save Me, San Francisco," and Train was again a force on pop and Top 40 radio.
For the 2012 album, "California 37," Monahan worked with many of the same outside writers – most notably Espen Lind and Amund Bjorklund (known collectively as Espionage). Once again Train hit paydirt with the multi-format hit single "Drive By."
Now comes "Bulletproof Picasso," which like "California 37," was produced by Butch Walker. Its first single, "Angel in Blue Jeans," is another collaboration between Monahan, Lind and Bjorkland (who also co-wrote "Hey, Soul Sister" and "Drive By").
"Bulletproof Picasso," Stafford said, fits the mold of other Train albums, while offering a few shades of difference.
"It's pretty diverse, and there are some acoustic type ballads and then there are rock tunes. There's almost like a little Western flavor that runs through the album," Stafford said. "I think production wise, it was produced really well by Butch Walker. And I think these are Pat's best lyrics, in my opinion. It seems like more mature lyrics. You know, he's had a thing, it's almost Pat's style in the past to throw some quirky lyrics in here and there in some songs. This record is a little bit less of that. It's just a really strong lyrical album, great melodies."
Fans, though, won't hear much of "Bulletproof Picasso" at Train concerts this summer. That's a bit frustrating to Stafford, but he understands the situation.
"We can't play too much of the new music because people won't be familiar with it," he said. "And we're dying to play the new songs. We can play the new single (Angel in Blue Jeans"), and the past few nights we've started slipping in one or two new songs during every show. But people just, they're not familiar with it, so it's tough until the album comes out in September."
Last Updated on Friday, 08 August 2014 11:45
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If you are a master of meat; the purveyor of the pits; or the king or queen of kabobs, the 2014 MontanaFair is looking for you.
Enter the Montana State BBQ Championship on Aug. 12-13 at MontanaFair. Go to www.MontanaFair.com for entry information or to become a certified judge.
The event is one of the most anticipated and yummiest events every year. Professional and amateur barbecue competition teams from across Montana and the nation compete for glory and a share of more than $10,000 in prize money.
This year's contest is part of the Rocky Mountain BBQ Association Cup Challenge, providing for more teams, more prize money, and more good barbecue. Teams will compete in four meat categories: Chicken, pork, pork ribs and beef brisket.
Entry deadline is August 8.
Following the judging on Wednesday, Aug. 13, barbecue competitors may choose to offer samples for sale from 2-5 p.m. that evening. "MontanaFair Bones Bucks" will be available for sale and tasting samples will be sold for one "Buck" per taste.
There's even a Kid's Q competition for children 6-16 with nearly $500 in prize money available. Rules state that an adult must accompany the children, but the children have to do all the preparation, seasoning and cooking on their own. Judges will award prizes and premiums in the contest for first to 10th place using Kansas City Barbeque Society scoring (blind judging).
The Montana State BBQ Championship is sanctioned by the Kansas City Barbeque Society. KCBS is the largest organization of barbecue and grilling enthusiasts in the world with more than 14,000 professional members. Certified KCBS judges are used in the competition and the judging certification class is Aug. 11 at MontanaFair.
Last Updated on Friday, 08 August 2014 11:46
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Yellowstone County MSU Extension Service, will recognize the national 100 year anniversary of Extension during MontanaFair. Join us for cake, Saturday, Aug. 9, 2014, at 1:30 p.m. near the Community Stage in front of the Expo Building.
In 1914, the Smith-Lever Act established the National Cooperative Extension system and Montana is part of it. Extension's roots go back even further to 1862 with the signing of the Morrill Act. This act made it possible for new western states to establish colleges for their citizens. The new land-grant institutions, which emphasized agriculture and mechanic arts, opened opportunities to thousands of farmers and working people previously excluded from higher education.
Extension provides unbiased, research-based education programs and information to strengthen the social, economic and environmental well-being of Montana citizens.
The purpose of Extension is "better farming, better living, more happiness, more education, and better citizenship" for the "entire country."
For more information contact Roni Baker, Yellowstone County 4-H/Youth Extension Agent at 256-2828.
Last Updated on Friday, 08 August 2014 11:46
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World champion cowboys and cowgirls dot the list of competitors at the Yellowstone River Roundup PRCA Rodeo at MontanaFair.
Eleven time and current all-around world champion cowboy Trevor Brazile heads a group of 536 cowboys and cowgirls for the pro rodeo at MontanaFair. Four of the top six cowboys currently at the top of the Windham Weaponry Professional Rodeo Cowboys Association World All Around standings will be showing their stuff at MetraPark.
Fans will see rodeo stars like 2013 PRCA steer wrestling champion Hunter Cure; Texan Tuf Cooper (currently second in the world standings) and two time world champion and Billings native Clay Tryan will be after the title in team roping.
"Increases in the amount of money available for the riders usually increases the number and quality of participants," said Dutcher. "The efforts of the Cowboy Club and the Yellowstone County Board of Commissioners support will make this rodeo the biggest ever."
The Cowboy Club was formed to represent and promote rodeo activities at MontanaFair. Todd Buchanan, vice chairman of the Cowboy Club, was present for the announcement.
"It looks like the additional prize money from the club and the county's financial support will move our rodeo toward our goal of being the biggest and best rodeo in Montana," said Buchanan.
The payout for the rodeo is up 11 percent from 2013. The Yellowstone River Roundup, sponsored by Shipton's Big R, is Aug. 14, 15 and 16 at the Grandstands at MetraPark.
Last Updated on Friday, 08 August 2014 11:47
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The Summer ArtWalk in Downtown Billings will be Friday, Aug. 1, from 5-9 p.m.
Twenty-seven venues will be open for receptions featuring local and regional artists.
• The Save the Murals committee members from Billings Senior High School will be at Sandstone Gallery and Toucan Gallery with information on their fundraising events in order to restore and preserve more than 100 murals on their school's walls.
• Anderson Art Studio & Gallery will feature paintings of East Rosebud Lake by Laura Anderson. Laura and her husband, Karl Morledge, were caretakers of the East Rosebud Lake Association from 2005-2010. Living at this isolated lake, Laura experienced everything from bright sunny days to days with 130 mph winds and captured it all in her artwork.
• Connie Dillon's new gallery will feature a selection of large framed format photographs and small 6-by-6-inch paintings of interiors framed in shadow boxes with miniatures that complement the scenes. She will also offer photo cards, handmade journals and keepsake boxes by John Felten.
• RiverStone Health's Lil Anderson Center will show photographs of Montana scenery, flowers and animals in the wild by Drs. Mike Geurin, Mike Downing and Rory Rogina.
• Global Village welcomes young artists from the 14th annual Summer Art Academy held at Rocky Mountain College on June 9-13. Kites, watercolors, acrylics, drawings, jewelry, costume designs and prints are among the creations on display from the young artists (ages 8-14) who attended the camp. Refreshments will be provided by Velvet Cravings.
• Sandstone Gallery will feature the pastels of Louise Payovich and the watercolors of Dick Cottril. The gallery's guest artist will be local watercolor artist, Michiko Conklin.
• Jens Gallery & Design is opening a second location just in time for the August ArtWalk. There is a new show opening at each gallery location. The work of three contemporary female artists, Chris Romine, Jenny Moller and Sue Schuld, will be showcased.
• Having taught and painted in Indiana for 15 years, Dana Zier, owner of Big Sky Blue Gallery, became inspired by and befriended numerous artists. At various times, all of them painted, created and showed together in Indiana and for the first time they are presenting their work together in Montana. Guest artists include watercolor artist Rena Brouwer; art educators and mother/daughter artistic team Doris Myers and Bonnie Zimmer; sculptor, photographer, oil painter and Billings resident Laura Anderson; local watercolor artist Mary Blain; fiber artist Mary Ann Van Soest; and Zier's daughter and photographer Margaret Weber.
• McCormick Café will host the Billings Art Association with an all-membership show from Aug. 1 through the end of the month. BAA artists show 60 pieces of their work. Sales of the art will generate funding for art education charitable purposes: BAA Art Education Grant Funding or IMAGE grants. BAA is an organization of 119 artists from this region who gather together to share information and provide education to the members.
• The Northern Hotel will feature in its lobby local artists representing a variety of media including digital photo overlay work on brushed aluminum by native Billings artist Ashley Prange. Her graphic design and ceramics background influence the way she manipulates and builds her work.
• ArtWalkers stopping at the Yellowstone Art Museum will be able to see the exhibit of eight kites and paintings by local artist John Pollock. An art professor at Montana State University Billings from 1974-2010, Pollock has created art that can be found in collections around the country, including the Yellowstone Art Museum's permanent collection. Admission to the museum is free during ArtWalk.
• The Jason Jam Gallery will present the second annual Super Cute Fun Show, which is an art show of works by Jason and his wife, Wendy.
• Underground Culture Krew will feature its newest gallery member, photographer Ellen Kuntz and her exhibit "Bang" – a series of self-portraits that explores modern day vices in consumer culture. Gallery artists Kristin Rude, Jenna Martin, Gloria Mang, Tina Jensen, Crystal Rieker and five local graffiti artists will also be featured.
• Billings Open Studio will host numerous events during the Artwalk. "The Tug of War" – a multimedia collaboration of dance, poetry, acting, spoken word, and canvas artwork produced by over 30 local and national artists – will offer a preview of their premiere Saturday at Billings Open Studio. On display with this installation will be work comprising 30 individual canvases by artist Vincent Severo as well as an abstract triptych created by Kira Fercho. Also at Billings Open Studio, the Rogue Art Gallery will feature works by Cody Meyer, Jenna Christensen, Hollie Paris, Aaron Nathan, and Noah Bourn. In addition, photographers Kristin Carroll, Tony Anderson, Bryce Turcotte, and Ted Kim will show new works as part of their collaborative pop up exhibit, "Music and Motion."
• Gallery Interiors will feature the figurative drawings of Joseph Booth. Booth was trained as a comic book artist only to find out what he loved about the medium was the figures and not the confined spaces of the panels on a page.
• Susan Germer at Susang will feature silver jewelry, photography, watercolor notecards, bead embroidery and pastels.
• Catherine Louisa Gallery will hold the grand opening of its new space with catering from Bin 119.
• Tompkins Fine Art presents two new artists: Connie Herberg and Mia DeLode. Connie Herberg's home and studio are in Shepherd. She has a bachelor's degree in fine art with an emphasis in drawing and sculpture from MSU Billings. Mia DeLode is a fourth-generation rancher from central Montana.
* Stop by the Stephen Haraden Studio to see a selection of his painting collages. Also on view will be "What I Did This Summer," works done in silk or felt as well as my examples from teaching at the Summer Arts Academy kids camp.
* CTA Architects Engineers will present the CTA Employee Art Show Mixed media work, both 2D and 3D.
* Toucan Gallery will feature the ceramic works of Great Falls artist Don Hanson. Hanson specializes in functional stoneware, dinnerware sets and fine porcelain. A variety of his work will be on display, and Hanson will be in attendance to discuss his work and answer questions.
* The crew at Good Earth Market will be repurposing unwanted items into new works of art.
* In February, Clark Marten was the second person to own an IQ250 back that joins to a Phase One medium format camera. The result was images that are almost 3 times as sharp as a 35mm camera. Since February, he has used the new camera to photograph the aging tools and equipment of his family's farm. The black and white series will be the centerpiece of his ArtWalk exhibit.
* The first entries in the Salute to Montana Economy will be on display at the Food Bank. The public is invited to come in and see them and also cast their ballots. A champagne reception will be held Friday evening with the announcement of the winner.
The featured artist at the event will be Leland W. Stewart.
Other participating galleries include Chinatown Gallery, Guido's Pizzeria, Kennedy's Stained Glass and Trulove Studio.
Last Updated on Thursday, 31 July 2014 09:37
Hits: 1076
A phone caller stole more than $2,400 from an elderly Butte man last week.
The man received a call from a person pretending to represent the Internal Revenue Service.
The caller told the man that he had been audited and that he owed the IRS roughly $2,700, Undersheriff George Skuletich told reporters at a Friday media briefing.
The caller told the victim that the audit had gone back to 2006, Skuletich said.
The man hung up on the caller. A second call then came.
The voice pretending to be from the IRS then told the man that if he didn't pay, the man's wife would be arrested, Skuletich said.
The man went to EDTECH Federal Credit Union where he withdrew more than $2,400.
After withdrawing the funds, the victim went to Albertson's.
There he was instructed by the caller to purchase three "Reloadit" gift cards. The cards were loaded while the man was on the phone with the scam artist, the undersheriff said.
The man was then instructed to give his PIN to the caller. The victim complied.
Once the PIN was revealed to the caller, the funds became untraceable, the undersheriff said.
The victim's ordeal was not over at that point.
The caller told him that the transaction had not gone through. He instructed the elderly man to try again.
The man returned to EDTECH Federal Credit Union. There he attempted to withdraw the sum again.
At that point, the credit union called the police.
The responding officers told the man that he had been defrauded.
The police contacted Reloadit. The company confirmed that once the PIN is given to someone else, the transaction becomes untraceable.
Realoadit is a service that allows customers to add funds to a prepaid debit card.
The phone scam was attempted at least three times during the week, the undersheriff said.
The defrauded victim was 83 years old.
Last Updated on Friday, 25 July 2014 11:48
Hits: 881
The American Red Cross is facing a looming blood shortage, leading to an urgent need for donors of all blood types to roll up a sleeve and give.
Donations through the Red Cross are down approximately 8 percent over the last 11 weeks, resulting in about 80,000 fewer donations than expected. The number of donors continues to decline, and the shortfall is significant enough that the Red Cross could experience an emergency in the coming weeks.
In addition, the Independence Day holiday falling on Friday reduced the number of blood drives scheduled in early July. Many sponsors did not host drives because people took vacations either over the long weekend or for the entire week. In an average summer week, about 4,400 Red Cross blood drives are scheduled, compared to Independence Day week when only 3,450 drives occurred.
"Hospital patients continue to need lifesaving blood this summer, and they're relying on the generosity of volunteer donors to give them hope in the days and weeks ahead," said Julia Wulf, chief executive officer for the Red Cross Lewis and Clark and Arizona Blood Services Region. "Please, consider giving the gift of life. Each day donations come up short, less blood is available for patients in need – and you never know when it could be your loved one needing blood."
Eligible donors with types O negative, B negative and A negative blood are especially needed at this time. Type O negative is the universal blood type and can be transfused to anyone who needs blood. Types A negative and B negative can be transfused to Rh positive or negative patients.
There is also an urgent need for platelet donations. Platelets – a key clotting component of blood often needed by cancer patients, burn victims and bone marrow recipients – must be transfused within five days of donation, so it's important to have a steady supply of platelets on hand.
The summer can be among the most challenging times of the year for blood and platelet donations as regular donors delay giving while they take vacations and participate in summer activities.
Upcoming Blood Donation Opportunities include two in Lewistown: from noon to 6 p.m. Aug. 4 in Eagles Hall, 124 W. Main St., and from 10 a.m. to 1:30 p.m. Aug. 5 at Central Montana Medical Center, 408 Wendell Ave.
Last Updated on Thursday, 24 July 2014 11:46
Hits: 986
Janice from Havre contacted our office with this question:
Q: I am one of the 1.3 million people whose information was compromised as a result of the recent hacking of the Montana Department of Public Health and Human Services server. Aside from signing up for the free credit monitoring and insurance that the state is offering to the victims of the data breach, what other things can I do to protect myself in the future?
A: Unfortunately falling victim to online hackers is becoming increasingly inevitable. About 432 million online accounts belonging to 110 million Americans — roughly half of all adults — were hacked in cyber attacks during the past year, according to new findings by the Ponemon Institute, a data-collection research firm.
The risks are so widespread that two-thirds of 3,110 respondents to a Consumer Reports survey said they do nothing to protect themselves — the apathetic result of what experts call data-breach fatigue from the seemingly nonstop parade of high-profile hacking of customer records at Target, Neiman Marcus, Adobe and others.
Bad move. "The most effective defense against an international onslaught of shadowy hackers is a well-informed and vigilant individual," notes Consumer Reports.
5 things you should do
1. Don't share anything you don't have to. That includes your Social Security number at the doctor's office or on medical forms (if needed, your insurer can provide it); where you live, work, shop or vacation on social media; or any personal or financial information in phone calls or emails you do not initiate.
2. Monitor your financial life. Don't rely solely on monthly statements from your bank or credit card companies; check account activity online or by phone at least weekly for quick indicators of fraud. Also, do what many Americans don't: Access your free credit reports every four months at AnnualCreditReport.com.
3. Protect your technology. In addition to using strong and different passwords on different accounts and on all electronic devices, change them frequently (take note, Smartphone users). Take an extra step, too, by checking for updates on security software, just in case not all are automatic.
4. Be a smart shopper. Use a credit card over a debit card when shopping online, traveling, at the gas station and most everywhere else. Never shop (or do any financial transaction, including checking banking or credit card accounts) on public Wi-Fi networks. And when online shopping (ideally from a secure home account), always try to type website addresses yourself; relying on links in emails, advertisements or online searches can take you to a scammer-run site or download malware to your computer. When using your Smartphone to shop, use retailers' dedicated apps, rather than your phone's browser.
5. Be skeptical. Those "Dear Customer" emails from retailers with which you do business? They're likely bogus (they have your name, but do they have your email?), so don't click on their links. And even with a personalized email, before clicking, hover your computer mouse over the link and you should see a full website address. If it's not what appears in an email-offered link, assume you're being directed to a scammer-run website or about to download malware. Don't trust emails, text messages or phone calls that ask you to confirm recent transactions (legitimate retail sites will send an order confirmation, usually with instructions on how to track the delivery of your purchase, but they will not ask for confirmation). Also beware of "warnings" from your bank asking you to confirm your account; look up the phone number yourself if you're worried.
The best defense against hackers? You!
Go to the AARP Fraud Watch Network at www.aarp.org/FraudWatchNetwork to find out more about prevention of scams and fraud or to sign up for "Watchdog Alerts."
Last Updated on Friday, 25 July 2014 11:45
Hits: 1957


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Golf club objects against plans for 'foul' food waste plant in...
MAPPERLEY Golf Club fears members will leave because of an "unpleasant" smell if a food waste plant is allowed to be built next to its course.Friday...2 comments
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MAPPERLEY Golf Club fears members will leave because of an "unpleasant" smell if a food waste plant is allowed to be built next to its course.Friday...2 comments
SIXTY-FIVE jobs are to be created at a restaurant which invented the calorific donut burger. Red's True Barbecue, made famous by its meaty platters and Man v...3 comments
TWO developments which could create 360 jobs in Nottingham have moved a step closer.The £300 million development of Nottingham Energy Park has been in...
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TWENTY new jobs are being created as a Nottingham pub undergoes a quarter of a million pound transformation. The Chestnut Tree, in Mansfield Road, Sherwood, has...2 comments
PLANS for a £30 million 50-acre business park could get the green light tonight. Developer M7 Real Estate wants to create 26 industrial units off...1 comment
Nearly one in three households in Nottingham have no-one in work, figures have shown.This is the first time the city has topped the charts for proportion of...21 comments
Around five million workers could claim additional holiday pay for working overtime following a groundbreaking employment appeal tribunal. Currently, only...8 comments
HUNDREDS of jobs are set to be created to help businesses cope with the Christmas rush. High-street names in the county have started a recruitment drive to...
SHOPPERS and residents say they feel "let down" by a supermarket which failed to follow through on expansion plans that promised 200 jobs.Tesco, in...12 comments
STAFF at the University of Nottingham have voted for industrial action in a row over pensions.It is still to be decided whether members of the University and...
A MEETING to discuss the future of a £70 million recycling centre has been delayed.Nottinghamshire County Council's planning and licensing committee was...1 comment
BUSINESSES are helping to reduce unemployment in Nottingham, by offering work experience placements to job seekers. Jobcentre Plus staff in Nottingham say...6 comments
OVER 100 jobs will be on offer at today's Eastwood Jobs Fair, giving job-seekers across Notts the chance to get back into work.Companies from across the UK...
VETERINARY courses at the University of Nottingham have been named the best in the country.The league tables from The Times's Good University Guide...
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Company boss David Helley has been fined £6,000 after a Nottinghamshire worker's thumb was severed and had to be replaced by a big toe. Mark Evans lost...2 comments
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The Ivy Bed and Breakfast
Golf at Lake Gaston PackagePrice from: $200
- Two 18-hole rounds of golf for two persons
- Cart rental for two rounds
- Two nights' lodging (double room)
- Complimentary hors d'oeuvres, beverages and full breakfasts
- $300 plus tax
- $200 plus tax for one night package
Enjoy great golf at the beautiful Lake Gaston Golf Course. The course has been recently revitalized and is in excellent condition. The 18-hole course is challenge in with its numerous water hazards, bunkers and tree-lined fairways.
Package Details:
Package Rates:
Theater Weekend PackagePrice from: $150
- Two theater tickets to Lakeland
- Buffet dinner for two when available (advance reservations required)
- Two nights' lodging (double room)
- Complimentary hors d'oeuvres, beverages and gourmet breakfasts
- $250 plus tax
- $150 plus tax for one night package
Join us for live performances of current shows at the Lakeland Cultural Arts Center and a relaxing weekend stay at The Ivy. Lakeland events are always wonderful entertainment and the dinner is excellent. Call us for information about current shows or consult the Lakeland website. Please see Calendar of Events for schedule.
Package Details:
Package Rates:
Wedding Night Special PackagePrice from: $170
- One night's lodging for two in our Sayde Johnson Room
- We can arrange a special package , that may include Fresh flowers, Scented candles and gourmet chocolates
- $170 plus sales tax
The Ivy is a wonderful hideaway to spend your wedding night. It is unbelievably romantic and a place you will want to celebrate your anniversary for years to come.
Package Details:
Package Rates:
Cooking ClassPrice from: $285
- Hands-on cooking lessons and demonstrations
- Two nights' lodging for two persons in one of our luxurious rooms
- Candlelit 3-course breakfasts
- Dessert and beverages included.
Learn the secrets of many Traditional Southern or Cajun dishes. Most of all, have loads of fun and feast on your fabulous creations.
The Cooking Weekend includes:
Starting at $285 to $300 plus room sales tax (depending on room and menu).
Lover's Retreat PackagePrice from: $170
- Two nights' lodging and a full, 3-course candlelit breakfast.
- Our standard package will include Scented candles, flowers, beverage and chocolates.
- $270 plus room sales tax for the standard package (pricing will vary depending on flower cost). A one night package is also available for $170, plus room tax for the standard package.
- Let us customize a package for you with additional items.
The Ivy is a very warm and romantic place to stay. Get away from it all, relax and enjoy each other while we pamper you beyond belief. A great place to spend your honeymoon, anniversary or just because! You can even get married or renew your vows in one of our beautiful historic churches.
The Lovers' Retreat standard package includes:
Mother's Day SpecialPrice from: $100
For that special mother in your life that deserves some TLC. The Ivy Bed and Breakfast in historic Warrenton is the place to bring them for the special pampering that never ends. From our rocking chairs on our wrap-around front porch to our three-course gourmet breakfasts, Mom will know how much she is loved and appreciated. We can arrange for flowers, chocolates, bath salts or that special something for her arrival.
One night's lodging for 2 is $100 to $110, plus sales tax. We can customize a special package, call us for pricing. We also have gift certificates available that make a wonderful gift.
3 for 2
Stay 3 nights at The Ivy Bed and Breakfast for the price of two, Monday through Thursday nights. Holidays excluded. Call for information and mention this special. This is also a terrific special to take advantage of with a gift certificate.
It's All About Me Weekend
Do you and the girls need some me time? The Ivy Bed and Breakfast is the perfect place to receive the best of pampering. Let you're pampering begin with a relaxing afternoon on our shaded front porch; then dinner at one of our area restaurants. Complete the evening with a live performance of a current show at the Lakeland Theatre Company (weekends). You may also enjoy great golf at one of our area Golf Clubs. Allow us to arrange it all for you. Bring a group, take up all four rooms and receive a 10% room discount. Call us for package pricing to fit your needs and desires.
Gas Savings Discount
Escape for a relaxing stay at The Ivy Bed and Breakfast and enjoy savings at the same time. Stay 2 nights and receive a 20% discount to help you pay for gas expenses or stay any one night Sunday thru Thursday and receive a 20% discount. Does not include sales tax. Be sure to mention this special.


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Michigan: The state was given a yellow rating by Road Map to State Highway Safety laws report. The report gave the state a rating of 11 out of 15, ranking it among 30 other states. (Photo: Bugsy Sailor, Flickr)
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Oscar de la Renta's wool-crepe shift dress has a '60s-inspired silhouette. This textured design has a boxy fit through the bodice and a layered hem. Wear yours with point-toe flats for day, opting for pumps and a box clutch come evening. Ivory wool-crepe Concealed hook and zip fastening at back 100% wool; internal trims: 100% silk Dry clean
Oscar de la Renta's enchanting off-the-shoulder dress has been crafted in the USA from cotton and silk-blend . This floral-print style is designed with a voluminous dipped back hem and a supportive internal boned bustier. Wear it to your next formal event. Midnight-blue and ivory cotton and silk-blend Concealed hook and zip fastening at back 81% cotton, 19% silk; lining: 100% silk Dry clean
Clusters of vibrant aqua cabochon stones are set in goldtone metal with small dangling pendants and Swarovski crystal accents. ;Resin;Swarovski crystal;Goldtone;Length, about 12.5" with 5" extender;Width, about 2.75";Lobster clasp;Made in USA
Oscar de la Renta's gold-plated brass crystal set comes with matching clip-on cuffs and simple studs. Disperse the pieces along your ears or stack one on top of the other for a tougher look. Butterfly fastening for pierced ears, clip fastening
Oscar de la Renta's ivory and black skirt has retro appeal. This tweed design is flecked with textured bobbles and has a flared, A-line silhouette. The weighty twill trim keeps the knee-length hem securely in place. Ivory and black tweed Concealed hook and zip fastening at side 59% polyamide, 37% wool, 4% polyester; lining: 100% silk Dry clean
Transform simple tops and dresses with Oscar de la Renta's gold-plated brass necklace. This USA-made piece is designed with graduated circles and discs for a layered effect. Adjust the chain to your desired length. Lobster clasp fastening
Oscar de la Renta's tweed coat gets an added dose of texture with contrasting flecks and a crocheted trim. This collarless style has slit pockets and an open front that makes it easy to slip on. Complete a monochrome look with the brand's skirt . Ivory and black tweed Slips on 59% polyamide, 37% wool, 4% polyester; lining: 100% silk Dry clean
A stunning, sculptural statement piece featuring black enamel petals scattered outward from a center orchid bloom, all with radiant goldtone trim and dustings of Swarovski crystals; Enamel;Swarovski crystal;Goldtone;Length, about 15" with 5" extender;Width, about 3";Lobster clasp;Made in USA
Oscar de la Renta's elegant dress is chic, yet versatile choice. Tactile tweed lends this classic Italian-made style a modern spin, while the full silk lining feels velvety-smooth against your skin. Take it from desk to dinner with monochrome sandals and a box clutch. Black and white tweed Concealed hook and zip fastening at back 36.9% nylon, 33.7% polyester, 21.8% cotton, 7.6% acrylic; lining: 100% silk Dry clean
Multicolor stones and pearlescent studs are set in crystal-tipped goldtone prongs that radiate outward in a starburst design. ;Resin and glass;Swarovski crystal;Goldtone;Length, about 12.5" with 5" extender;Width, about 2.75";Lobster clasp;Made in USA
This intricate black lace and mesh dress is Oscar de la Renta at his very best. The sleeveless top falls into a structured bell-shaped skirt that's dramatically hemmed with sheer scalloped lace. It has a nude-caramel silk-organza under-layer which gives the illusion that the lace is floating. Mules are all you'll need to complete an arresting event look.
Oscar de la Renta's silk-faille gown is a riveting choice for evening. This vibrant design has an elegant column silhouette that nips in at the waist with subtle gathering. The large back vent allows ease of movement. An internal mesh bustier lends structure, comfort and support. Wear it with a statement necklace and sandals. Magenta silk-faille Concealed hook and zip fastening at back 100% silk; lining: 100% cotton Dry clean
Oscar de la Renta's jacquard dress is perfect for the party season. Woven with lustrous silver thread, this Italian-made style has a split neck, a fitted waist and smooth silk lining. Finish your look with metallic accessories. Midnight-blue and silver jacquard Concealed hook and zip fastening at back 62% viscose, 28% silk, 10% polyamide; lining: 100% silk Dry clean
Black oval cabochon stones are suspended in a stunning chandelier design with dangling goldtone pendants and Swarovski crystal studs. ;Resin;Swarovski crystal;Goldtone;Length, about 4";Width, about 1.5";Clip-on back;Made in USA
Oscar de la Renta's 'Goa' clutch is an opulent choice for evening. The intricate gold embellishments and cabochon fastening are brilliantly contrasted by the black satin . Carry it in hand or over your shoulder with the concealable chain strap. Black satin Magnetic clasp fastening at top Comes with dust bag
Oscar de la Renta's ornate raffia box clutch will elevate even the simplest looks. This style has white embroidery and is topped with a crystal and cabochon -embellished clasp. Carry it by the gold chain shoulder strap to keep your hands free for canapés. Bright-orange and white raffia Magnetic clasp fastening at top Comes with dust bag
We turn to Oscar de la Renta for the most stunning event pieces. This floral-patterned cloqué gown is intricately embellished with small gold sequins in the shape of romantic leaves. It's fully lined for a smooth fit and has internal boning for support. Finish the look with statement jewels and a clutch. Black and gold cloqué Concealed hook and zip fastening at back 37% polyester, 33% acetate, 17% silk, 13% polyamide; lining: 89% silk, 11% Lycra Specialist clean
Oscar de la Renta's metallic textured- leather pumps have a low kitten heel and an elasticated slingback strap, making them ideal for all-day wear. Style yours with a shirt and a pencil skirt for a ladylike look. Heel measures approximately 45mm/ 2 inches Silver textured-leather Elasticated slingback strap
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Professionalism in the Barber Shop...Where has it gone?
BarberZone Radio presents "In The BarberZone"
We discuss topics that effect Barbers and trade of Barbering. Open & Honest dialogues about the Industry and the People that Love it.
Show Topic: Professionalism in the Barber Shop...Where has it gone?
Show Time: 10pm EST
LISTEN LIVE on your computer, laptop, tablet or mobile device at www.barberzoneradio.com & Become a friend of the show on Blogtalk.
Call-in number... 3476373850 and Press 1...To express your opinion of the show topic.
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#InTheBarberZone #ComeGetYourHeadRight #BarberStrong #BarberUnity #BarberPride
Professionalism in the Paranormal Industry
in Paranormal
Join your host, Christina Barber and co-host, Scott Barber as they discuss professionalism in the paranormal industry. Unfortunately, the industry seems rife with in-fighting, mud slinging and bullying, placing the paranormal industry into a very negative light. Is it possible to 'rise-up' from this maelstrom of unprofessionalism, to gain respect among the scientific community? Tune in to find out what Christina and Scott have to say!
Diane Brennan, MBA, MCC - Coaching Professionalism
Coaching Professionalism: Owning our roots and strengthening the field
This show will be about the evolution of coaching and coaches as professionals. What are the disciplines, theories and practices that influence coaching? Why is important we own our roots? What do we really need to know as practitioners?
Special Guest:
Diane Brennan, MBA, MCC works with leaders and teams to expand thinking, navigate change, and create a learning culture. Her clients are in aerospace, academics, healthcare, science, and engineering. She is Dean of the Master Coach Program for the Business Coaching Institute, Helsinki, Finland. She served as the first Director of Training for Fielding Graduate University's Evidence-Based Coaching Program. Diane is co-editor of The Handbook of Knowledge-based Coaching with Leni Wildflower, PhD (2011) and The Philosophy and Practice of Coaching (2008). Diane is recognized internationally as a leader in coaching and served as the global International Coach Federation President in 2008. She is also a member of the European Mentoring and Coaching Council, a founding fellow of the Harvard Institute of Professional Coaching and the International Positive Psychology Association.
Diane lives in Tucson, AZ. She can be reached at firstname.lastname@example.com
Coach Conversations is sponsored by the ICF Phoenix, produced by Ana Melikian an Elite Level Book Yourself Solid Coach, and hosted by Katharine Halpin, MCC.
Professionalism? What is it
in Culture
Professionalism? What is it?
How do you feel about it? Does it really matter to you?
Do you agree that policies are needed in the work place to have a clear and fresh atmosphere?
How To Bring Professionalism in to your Medical Practice
in Management
Professionalism in a medical practice is very easy to recognize but it's hard to define. Today, Rebecca Morehead interviews Dr. Laura Hills of the Blue Pencil Institute on this topic. Dr Laura is an author, speaker, consultant, coach and columnist for The Journal of Medical Practice Management. She will share 15 characteristics of professionalism and help medical practice managers understand how to bring a culture of professionalism in to their medical practice.
The Blood Shed: Professionalism
This shouldn't have to be covered.
Let's be realistic, though, there are many kinksters who forget common courtesy, respect, and professionalism.
Professionalism within play or scening and also professionalism within industry genres, like photographers and models. What is having a level of professionalism and how to achieve it?
Listen live EVERY Tuesday at 9 PM!
Professionalism In Sports, What Is It??
Let's discuss the true meaning of professionalism and how professionals should carry themselves no matter what their sport or profession. Join the show at 10:00am. Call (818)301-5834.
Blacks and Professionalism - Can they exist together?
in Business
Exhibiting professionalism is a lot more then being in a field that is called a profession. You can be a lawyer, a doctor, a scientist and still not show an ounce of professionalism. A hard truth in our community is that we DO NOT show professionalism therefore...we ARE NOT professionals. Is this true? How do we change this perception or can we?
I will be providing my own true life experiences on this topic and would love to talk to you about yours or your opinions on this topic. Tune in and join in!
Show Professionalism with a Virtual Office
in Business
Show Professionalism with a Virtual Office by Tim Jacquet is our topic The Core Business Business Show.
The Core Business Show with Tim Jacquet is sponsored by Apple Capital Group, Inc. Apple Capital Group, Inc., is commercial finance asset based lender based in Jacksonville, Fl. For more information about Apple Capital Group lending, please check out our website at http://www.applecapitalgroup.com. If you like to be a guest on The Core Business Show, please email us at firstname.lastname@example.com or call Tim Jacquet at 855-635-3300 Extension 130.
Ethics & Professionalism with Christiana Gaudet
in Lifestyle
Today's show is a Re-Broadcast of our August 12th, 2012 show with CTGM Christiana Gaudet -- A Live on-air Class on Ethics & Professionalism! Join us every Sunday for The Tarot Today Show with Mark Reed, Mary Nale & Dax Carlisle - bringing you the Best from The World of Tarot~! News, Interviews, Techniques, Resources, Authors, Deck Creators, Artists and Experts... SHOW TIMES: Tarot Today - 1pm Pacific/ 4pm Eastern/ 9pm UK Want to get right on? Make a Donation to support the Show and let us know in chat - No Waiting! Donate.TarotGuild.com
Lynda Dyer on Expert Insights Radio!
in Self Help
3pm ET / 2pm CT / 1pm MT / 12pm PT
(Outside US: Dial 00 + 1 + 646-727-1711)
Viki Winterton interviews Lynda Dyer!
Lynda's focus has always been on helping people to enhance their own abilities. She has been involved in education and training from a very young age, including the production of numerous videos in the areas of fitness, motivation, health and personal development. Lynda's educational and training materials are used throughout the world. She has lectured in Australia, New Zealand, USA, Hong Kong, China, Taiwan, Malaysia and Singapore.
Lynda is an inspiration, with her endless enthusiasm, positive energy, dedication and professionalism. Her achievements and popularity speak for themselves. She has touched the hearts of many and inspires people to achieve their infinite potential.
RegalPoete Presents Lunch Talks for the Poet-Entprenuer w/ Emonde M Prosper
in Entrepreneur
Are you the poet-entreprenuer? Do you treat your work with integrity and professionalism? Are you a full-time artist that needs a platformhere you are represented? Have lunch with RegalPoete where every week we focus on the topic important to the artist entreprenuer. From start-up to the thriving full-time artist RegalPoete Radio Show is the place designated for you.
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Asian Twins Handjob - Aug 21
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Tiny Teen Tugs Massive Cock - Oct 17
Tiny teen Piper likes milking big cocks dry, but before she makes Billy cum the teen teases his rock hard prick with her tongue Piper sucks his balls while stroking out a monster load of jizz.Download The Full Episode
Valentines Day Tug Job - Feb 14
Cock - sured Billy loves spooling his gf on Valentines Day. Jc Simpson gets excited when she gets balloons for v - day. The teen decides to give his cock some relief by stroking him off with a wild handjob.Download The Full Episode
Nut On Aubrey Sky's Asshole - June 12
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Moms For Ethical behavior
Stacie and Rachel are members of the local M.F.E.B They are handing our brochures when they knock on the Johnson's' home. Their son Jack answers, and Mrs. Starr lectures Jack about the dangers of college. With his cock erect from beating off in his room, Jack whips it out in front of the two strict MILFSRun Time:
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Mr. Franklin gets Milked
Mr. Franklin coaxes his teen neighbor JC to come over and help jack him off while his wife is away on a business trip. "ok Mr Franklin its a deal, I will jerk your big huge cock again like last time...but only if my friend Zoe can come with me".Run Time:
175Date Added:
1 Aug 22Model(s):
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text: ESPN Feed: kellie wells http://assets.espn.go.com/i/tvlistings/tv_espn_original.gif ESPN en-us 10 ESPN Inc. http://espn.go.com/ Copyright 2010 ESPN Inc. Much of the hype for the Drake Relays centered on hometown star Lolo Jones and her London Games rivals, Dawn Harper and Kellie Wells.]]> April 27, 2013 12:40:27 PDT Kellie Wells' life hasn't gotten any less hectic in the weeks since she won bronze in the 100-meter hurdles at the London Olympics.]]> September 21, 2012 08:06:53 PDT The fact that Lolo Jones came in fourth in Tuesday's 100-meter hurdles final could certainly affect her future marketability. But let's get this out of the way: Jones deserved every single dime of the marketing dollars she received before that race started.]]> August 08, 2012 14:25:34 PDT Our obsession with the infighting between Lolo Jones and teammates Dawn Harper and Kellie Wells has overshadowed all their accomplishments in the 100-meter hurdles.]]> August 08, 2012 13:30:57 PDT From espn via twitter and yfrog Aly Raisman was on top of the world Wednesday, the day after her gold-medal performance in the Olympic floor exerc...]]> August 08, 2012 09:00:13 PDT A day after barely missing out on an Olympic medal, U.S. hurdler Lolo Jones got emotional during an appearance on NBC's "Today" while discussing what she called "heartbreaking" criticism in the media.]]> August 08, 2012 06:10:58 PDT In case you were out living a life of leisure, here's what you missed in sports on Tuesday. American gymnast Aly Raisman won a bronze medal on the...]]> August 08, 2012 06:09:40 PDT Lolo Jones commands eyeballs, but the attention should be on Dawn Harper, Kellie Wells and the other Americans who earned medals on the track Tuesday.]]> August 07, 2012 13:08:44 PDT Sally Pearson provided a rare bright spot for Australia at the London Games, earning the country's fourth gold medal by edging defending champion Dawn Harper of the U.S. to win the 100-meter hurdles in an Olympics-record 12.35 seconds Tuesday night.]]> August 07, 2012 09:14:34 PDT Wells graduated from Hampton University in 2006. Welcome to SportsNation! On Monday, USA Track & Field sprinter Kellie Wells chats from London as s...]]> July 27, 2012 11:04:00 PDT On Wednesday, U.S. Olympic hurdler Kellie Wells stops by from London to answer your questions about the 2012 Summer Games. Submit it now and don't mis...]]> July 20, 2012 05:33:00 PDT There's an uneasy tension among U.S. women's hurdlers Lolo Jones, Dawn Harper, and Kellie Wells. But it's not a fellow countrywoman they need to worry about.]]> July 10, 2012 09:01:27 PDT A childhood of abuse and tragedy could have caused U.S. hurdling champion Kellie Wells to crumble. Instead, she ran. And ran. Destination: London.]]> April 02, 2012 07:52:41 PDT This weekend's U.S. Open will provide a first look at what could be a heated competition for spots in the women's 100-meter hurdles.]]> January 27, 2012 18:04:15 PST Lolo Jones led an American sweep in the 60-meter hurdles at the BW Bank indoor athletics meet Sunday.]]> January 31, 2010 07:54:58 PST


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Embarrassed to Order a Dish in a Restaurant?
- michele cindy Oct 18, 2007 08:22 AM
While I enjoy eating liver, it takes me a bit of nerve to order it in a restaurant. I know this is my own insecurity and lack of confidence. It probably reminds of the time I was teased in school for bringing in a chopped liver sandwich. Just curious if others felt this way about ordering any specific dishes?
re: jujuthomas
What, is the waiter going into the back and snickering "Table 40 just ordered the calamari etc"
It's hard to be embarassed in front of no one and if you are worried about your companion, well, then you should be worried about your companion and not your entree.
I like organ meat, too and get excited when I see it on the menu. Unfortunately I know some very picky eaters who are grossed out by foods that in any way resemble their raw state so often have to pass so as to not put them off their dinner.
re: Humbucker
Yeah, I refuse to order the 69 roll and the orgasm roll at a sushi place we frequent, even though thry both sound tasty.
re: Megiac
Same as ordering the one-night-stand roll when you're with your co-worker. It's got lobster in it and I am dying to try it!
They put it on the menu, so fire away and order whatever sounds tasty. You can be pretty sure the chef will be pleased if nothing else.
i've never been embarrassed to order something.
the most recent example would probably be the lamb fries (or testicles) at an iranian restaurant but after the little jokes died down and i got a couple of people to try it, they really did enjoy it. it often happens like that, at least with my dining companions, that they'll find a new appreciation for something they would never have expected to like. as long as you dont' act finicky about it they seem to figure out that hey, it's not so bad.
Yep, sweet and sour pork at an authentic chinese restaurant that my FIL owned. Funny looks from everyone at the table. I was really in the mood for deep fried ketchup drenched pork.
re: chowser
Your answer is the best yet and the only completely honest one. How many people are really embarrassed to order something that makes them seem adventurous? I'll admit to feeling funny ordering gloppy blue cheese dressing on my salad instead of a more sophisticated vinaigrette.
re: Glencora
Wait a minute -- I'm supposed to feel funny ordering blue cheese dressing on my salad? I won't eat salad without blue cheese dressing...
But if I was a cocktail drinker, I'd have a problem ordering "sex on the beach" or "sand in my shorts" or whatever risque yet cute little title they've come up with for some blend of fruit juice and liquor. And don't get me started on some of those wine names.
re: podunkboy
I thought the same thing when I read the OP question. Some of those drinks names do embarrass me although I may like the drink-so I will list the ingredients I want in drink instead or point to drink menu if provided. Once after I listed ingredients, the server said in a loud voice,"Oh next time ask for Sex on the Beach". Sometimes you just can't win.
re: foodseek
One of the most popular drinks I was making at my last job, was a "panty remover"
I would see guys buying these shots for women all the time, only to snicker to myself.
re: gryphonskeeper
I feel kind of bad because I went out w/ the gals a few months ago. One non-drinker gal kept ordering Slippery Nipples and B52's, Fuzzy Navals, because she really liked those sweet drinks. We teased her to no end and told her to order something that a babysitter wouldn't want.
I'm a bad friend.
re: stellamystar
Uh, she's a non-drinker? Not so much. Those sweet drinks are usually packed with liquor - the sugar just hides the taste.
re: piccola
I wondered about that, too. yuck.
re: stellamystar
slippery nipple is also known as a coppery camel... for those unwilling to use the other names (c*%ksucker for example)
re: foodseek
I agree 100 percent. I would never be caught dead asking a bartender for a Screaming Orgasm. And having been on the other of the bar as well, I can definitively say that I had less respect for customers who ordered rounds of Red-Headed Sluts or (even worse) Wet Pussy shooters, not only because of the awful names, but also because they are a serious pain in the butt to make, especially in quantity.
re: LeslieB
I used to date with a guy who ordered a drink this way: a tall glass, "this much" peach schnapps, "this much" jaegermeister, fill the rest with cranberry. I thought it was a little odd until i found out that it was a Red-Headed Slut, which he was embarrassed to order in front of me - a red head.
re: Divamac
he's a keeper. but you need to change his drink of choice.
re: podunkboy
I've never been embarrased to order food, but there are certain drinks no man can get away with. First thing that comes to mind is the cosmopolitan. Vodka, cranberry juice and lime juice actually sounds pretty good, but I'd never order one in public. Those damn Sex in the City women.
re: chowser
I love fried rice, but won't order it in a chinese restaurant unless I am with close friends. I know its "leftovers", so what. Still wouldn't order it at a more "formal" dinner.
re: KaimukiMan
The Chinese restaurant banquet menus ("formal" dinner?) usually comes with fried rice.
Go for it. You can always preface your order with "I rarely ever get a chance to order (blank)" or "its hard to find a place that makes good (blank), I think I'll try it." I think it makes you seem bold and adventurous.
The only time I am hesitant to order something is if I know its going to be a messy dish to eat and its not the right place or company to get down and dirty with food. Then I am self-conscious about how I will eat it gracefully and usually order something else.
re: jfood
Reminds me of an recent anecdote - I was concerned that one of my employees, a devout Christian and youth group leader, might have issues with what I was planning for a dinner party menu, which included veal. So I asked him about his opinion on veal.
Without hesitation, he replied, "I'll eat baby anything."
But to answer the question, I have been a bit skittish about ordering testicles, but they're pretty good cooked on a little table hibachi with some fruity dipping sauce. And while I'll try anything, I've been embarrassed when I REALLY didn't like something and had to have the waiter take it away mostly uneaten, like a vastedda I'd had in Red Hook last Christmas... learned that spleen ain't my thing. Delicious ricotta though!
re: jfood
The only time I've ever been embarrassed was when my husband ordered a small entree and I've ordered the larger plate or combo special. He picks all day long, so he is rarely starving at dinner. I, on the other hand, could easily put away a 3 or 4 part combo at a Mexican restaurant. So the embarrassment for me is more about quantity than the item itself.
Nope. If I see something I like on a menu and I'm in the mood for it, I'm not shy about ordering anything at all.
When I was a child, my mom took me to a local diner and the menu included a sardine plate, which was what I ordered. The waitress grimaced and said, "Ick. You really eat those things?" I said, "Yes. It's on the menu. What's the problem?" She shrugged and, when she brought our orders out, her nose wrinkled in distaste. I do remember enjoying my sardines in spite of - maybe because of? - her attitude.
I couldn't care less what anyone else thinks of my menu selections. Why would you let that bother you? I personally don't care for liver, but would never comment negatively when someone else orders it. Don't let the rudeness/ignorance of others influence your choices.
re: Deenso
I know it goes back to my eartly childhood. I guess I would have to see a shrink to get over it! It's not all the time, and I have no problem dining high end, or low end solo. I eat almost anything out, I'd get a sardine platter, anhovies etc. eat the sloppyist food, it doesn't bother me. Another item I don't like to eat out is egg salad. Same as my liver memories...
Under certain conditions, I might be embarrassed:
1) if it's something I think might be complicated to eat--deep down inside I'm really a corn-fed rube who barely knows how to use a knife and fork
2) if it's WAY more expensive than anything anyone else is having (even if I'm buying)
3) if there's no dignified way to eat it (like fried chicken), unless we're at a place where everyone is eating the same undignified stuff (like at a BBQ joint)
4) if it's going to take much longer than anyone else's to cook (again, fried chicken: my sister and I were trained growing up that you don't order fried chicken in a restaurant because it takes so long to cook that everyone else will have to wait for you)
re: JacksonH
Not if she got it to go, I'd assume she had someone in mind. If she started chugging it - well that's awhole other matter.
re: JacksonH
The extra fiber shot at Jamba Juice is a similar example.
I have no problem ordering anything on the menu........... that's why it's there. Liver is, however, one thing I have found is on the 'NEVER' list of the majority of people I know. I don't know why....... I was brought up with liver and onions as a normal dinner at home so it's one of my comfort foods. The only time I get to eat it is at a chain resto where it appears on the menu. My wife would never make it at home nor do I see it on the vast majority of menus. I don't think the preferences of others should make me feel embarrassed about ordering something I like.
I'd probably be embarrased to order an ortolan, assuming it ever comes back to restaurants menus. From the link below:
"Cooking l'ortolan is simplicity itself. Simply pop them in a high oven
for six to eight minutes and serve. The secret is entirely in the
eating. First you cover your head with a traditional embroidered
cloth. Then place the entire four-ounce bird into your mouth. Only its
head should dangle out from between your lips. Bite off the head and
discard. L'ortolan should be served immediately; it is meant to be so
hot that you must rest it on your tongue while inhaling rapidly
through your mouth. This cools the bird, but its real purpose is to
force you to allow its ambrosial fat to cascade freely down your
re: RicRios
I know it was a delicacy but I think my brain would get in the way.
I think I'd be more horrified than embarrased - though the special embroidered cloth might make me feel pretty silly.
Sometimes I'm embarassed to order entrée salads, because they've gotten such a bad rap as "girly food". I hate it so much that people assume I'm on a diet (and proceed to ask me why, etc.) that sometimes I ignore my rabbit-food cravings.
If they aren't embarrassed to serve it, why should you be embarrassed to order it?
One viewing of any Tony Bourdain show, or Andrew Zimmern's "Bizarre Foods," and you should feel a lot better about ordering liver. Think of it this way: doing that, you're probably the bravest diner in the place.
PS - The one time I ordered liver, it was the best I've ever had.
PPS - I'm often shocked by how many fellow diners tell me "Wow, you were brave, asking for something prepared a little differently than it shows on the menu!" (un-seasoned fries and the like). Buncha wimps.
My younger sister is has a closed mind and a fragile appettite. When I go to mexican with her I do her the service of ordering tripe, tongue, or other meats that might gross her out in Spanish. Oof course she will ask "did you just order something disgusting?". At which point I tell her not to ask questions she might not like answered.
Just eat your chicken sweetie.
Embarrassed though? Never.
re: Brandon Nelson
My father and I had cervelles de veau any number of times while dining out with my mother who kept asking what we were eating. She wasn't adventurous at all so we knew better than to translate. She finally nagged us into telling her and it ruined her dinner that evening, finally knowing we were eating calf's brains.
I don't like saying ridiculously named things. Hard for me to remember an example, but I see on TV at IHOP, The rudy tootie fresh n fruitie. I've never had it, but I know that if I wanted it, I'd not want to say it. Same goes for things with foreign names I don't know how to say... but I figure that people often mispronounce it and the waiter is used to it, so I'll just say, "I have no clue how this is said..." and then order.
re: Azizeh Barjesteh
I'm with you on that - ridiculous named food is just embarrassing to order. We used to frequent a place that had a 'Bubba Chicken Sandwich' and the 'Alamo Burger' - I couldn't bring myself to order either by name - I'd have to say 'I'll have the chicken sandwich, please', etc.... I HATE cute food names.
re: jeanmarieok
What if there were more than one kind of burger or chicken sandwich though? How would you distinguish when you ordered?
re: Azizeh Barjesteh
Ha, the first thing I thought of when I saw this thread was the "Rooty Tooty Fresh and Fruity." I remember the those ads and thinking I could never order that.
re: manraysky
Don't forget 'Moons Over My Hammie"
re: Discoethan
Wifey and I both ordered "Moons of My Hammie" - and would order them again in a heartbeat.
Of course, wifey was helping a reastaurant owner friend write the menu - so the menu has "Soup d'Jour and if business is slow Soup d' YesterJour"
re: Azizeh Barjesteh
Now I know I'm a total dork, because if I am forced to eat at a IHOP/Dny's type place, I can't resist ordering the most ridiculous sounding item on the menu. Thankfully, I do not frequent these restaurant as I am leery of mass produced/chain food.
I used to suffer from a totally different kind of embarassment. I worked in the fashion industry at one point and lunch with the girls was an agonizing business. The judging of every bit of caloric content, the endless discussion of one diet versus another and the hissy fit when the steamed vegetable plate came with the sauce 'touching' the meal, these otherwise charming colleagues turned into monsters over lunch. As a robust person with normal appetites, I would try to pick the least offensive dish, but we were not on the same wave-length and I often had to endure a sort of condescending silence as I guiltily swallowed my Caesar Salad or grilled calamari. I changed jobs (for more reasons than lunch!) and now only see my old pals for a drink where the pitfalls are less of a problem!
re: Kajikit
Why would you be sending something back if it came as ordered?
re: ricepad
Wow, thats a whole new notion for me. Surely, it is not done to send something back that is precisely what is said it was going to be just because you don't like it? Conjures up images of rubes sending back sushi because it came raw; blue cheese because it is mouldy...
Maybe its just me?
re: LJS
There should be a distinction between sending something back and expecting not to pay for it and asking for something different because you ordered something that is prepared correctly and you just didn't like it. nc213 is right, it happens. Personally, though, I don't think restaurants should be expected to eat the cost of such things, generally speaking.
re: Kajikit
thats what I thought.
Not embarrassed to order a dish, but refuse to use stupid names that some restaurants think are cute. For example, I will not say "trail 'taters" but instead french fries.
I've never been embarrased to order something off a restaurant menu. To me, if the restaurant serves whatever it is, why should I be embarrased to order it? The only thing I've gotten a little embarrassed about is if there's a french or italian dish, and I'm making an attempt to pronounce it, and I have a feeling that I'm pronouncing it incorrectly...I usually just wind up pointing to the menu, after laughing at myself (mostly), and telling the waiter "I'll have that".
re: ctflowers
Some of the drink names at smoothie places are simply rediculous, and I refuse to say them.
I say, "I'll have the all fruit raspberry" - not "I'll have the raspberry rootle toot all fruit blast" --sorry, not gonna happen..
re: Miss Needle
That's my 3rd in the list. I had an urge for sweet and sour pork the other day and I felt silly ordering it at my local roast meat Chinese place. I have to get over this. It is very silly after all. What are the going to do, laugh at me like the school kids did?!
I'll try to get the nerve up this week.
re: michele cindy
Nope, they're not going to laugh at you...they're going to say "thank you" and hope you come back soon.
I ordered a wide variety of things from a local Chinese restaurant recently. Because my wife doesn't eat pork but we both tend to enjoy a bit of something fried to go along with the noodles and the rice and other dishes we will often get sweet and sour chicken if the restaurant doesn't have a fried shrimp wonton or something similar. At this place, I got the sweet and sour chicken along with some decidedly more authentic dishes, mostly Szechuan in origin. After I was done ordering, the guy behind the counter (the owner, I think) chuckled and said "this is good, you know what you like to eat."
Hopefully most would react the same way.
re: michele cindy
I did it. I ordered the sweet and sour pork at Fu Kee (on Lafayette, near Canal, NYC). It hit the spot. The pork was freshly battered and fried, the sauce could be improved upon, but overall it was good. No one looked at me funny. I do admit that it was a challange for me to do it, but now that I did, I will order it again when in the mood.
re: Chuckles the Clone
I agree. What's even worse is when they make up Italian-sounding words that don't mean anything - WTF is a "fruizzi"??
I refuse to encourage that kind of behaviour by playing along.
re: Chuckles the Clone
jfood alays likes the deer in the headlights look when he orders a "large coffee." You can almost see the translationprogram going in 5th gear.
BTW - still have not found a SB person who understnads teh "please leave room for milk" request.. still need to pour into the plastic bag at the milk counter.
re: ccbweb
jfood keeps trying and the pass is perfect the catch is divine and the touchdown is completed, yet no points go on the scoreboard.
The only time I've been (slightly) embarrassed to order something was when I was at a trendy diner in Downtown LA with some of my girlfriends, and they all ordered salads. I really wanted the mac 'n' cheese...it sounded so good with three types of cheese! I hesitated a little bit, but went ahead and ordered it. It was delicious and I was glad I did, despite all the calories.
re: Avalondaughter
Since I don't eat beef and my SO is a huge fan of high-end steak houses, I usually feel somewhat silly after the waiter describes all the various cuts of beef they have and I order a shrimp cocktail and side salad...or the stuffed pork chops. Not so much embarrassed, I guess but a bit silly that here I am, in a $50-$100 plate restaurant, known for having the BEST cuts of beef in the area and I have something that is just "filler" on thier menu
re: FoodieKat
Don't even try. An ancient nun taught me when I was a child that it was better to admit ignorance than to make a fool of myself. Good advice. So you tell the waiter, "I'd like this but I don't know how to pronounce it. Would you help me, please?" He'll usually be happy to tell you how to say it, just as if he were teaching a child perhaps. I've even had snotty waiters in uppity places be very polite about it. Much better than stumbling through and getting it all wrong and you learn how to say it correctly.
re: MakingSense
Thats exactly what I do. I just ask "how do you pronounce this" Also, I seldom order in a forign language if I cant make a decent attempt. Lots of restaurants will have the item in its "native" language with english below. I order in english - never a problem. On the otherhand....in forign countries, I ALWAYS try to speak a bit of the language and do my best to order in their language.
re: MakingSense
If it weren't for lettered and numbered dishes I would be utterly helpless at my beloved local Vietnamese and Cambodian places. It's just so much easier to say, "I'll have the S1, with shrimp."
The only time I am embarrassed to order a dish at the restaurant is when I am someones guest. I am not embarrassed regarding an ingredient, or type of dish, but the cost of the dish a dish that I would not hesitate to order if I was picking up the tab, but do not choose since I am the guest. Typically I choose a less expensive dish that I will still enjoy rather than the surf and turf, or the more expensive menu item.
re: swsidejim
My rule of thumb has always been to order something of equal or lower price than what the one who's paying orders. And if they don't drink, I don't drink.
re: revsharkie
The trick with that is, that theoretically the host should order last. So, depending on the host, I order from the low end of the menu - though, there are some hosts - lucky for me - where I don't hesitate to order what I want to eat, regardless of price (other than caviar, truffles, and things marked "market price").
re: MMRuth
Theoretically, perhaps, but in my experience the people sitting at the table might know who's paying, but the server doesn't always, so they don't take the orders so that the one paying goes last.
re: revsharkie
in that case, the host should defer to the guests and instruct the waiter to start with them. Perhaps a line such as.... I really can't decide, can you get back to me after everyone else orders. That also helps the waiter know who should recieve the check at the end of the meal (unless the host has been able to slip his credit card to the maitre d before the meal - gosh what a thought in this age of identity theft)
re: WCchopper
The waiter was telling you (in code), "I don't want you to tip me very well."
Of course, that's another thread. Or two.
re: ricepad
Depends on the tone. Maybe the waiter was - clumsily - looking for clarification.
There's a big difference between an earnest "Sorry, do you mean the gnocchi?" and a condescending "Oh, you must mean the gnocchi."
re: piccola
If WCchopper was embarrassed, the waiter was talking in code. It's possible the waiter didn't even realize he was talking in code, but any time a server embarrasses a customer, he has sent the message that he deserves a smaller tip.
re: ricepad
yes, he could have kindly said thats a "nyo-kee" for the lady (gentleman). Of course in this case it almost sounds like something else, which could be misconstrued by someone with hearing impairment (some nookie for the lady?)
Reminds me of the time a foreign friend said "I would like to have a large coke ... but he somehow didn't manage to pronounce "coke". The waitress couldnt help but laugh.
Another time in a chinese restaurant my friend taught me carefully how to pronounce the type of noodles we were to have (soy gao?). And in a perfect tonation I somehow managed to request "dead dog" (sei gau?) - the whole table of 10 (I was the only non-speaker) burst into hysterical laughter. Oh well, it set a great mood for the rest of the meal.
re: WCchopper
I would say "the customer's always right and I'll have the 'no-chee'"
Used to have a friend who liked "cuppa chinos."
I'd mainly be embarrassed if the price was a lot more than what the host had ordered.
As for pronunciation, if I'm not sure, or if the server's English is shaky (frequent in the SFBA), I just point to the item in the menu. They will usually repeat back for confirmation, which is another way to find out how it's pronounced.
As for *what* I order, I have no compunctions at all. I take a peculiar enjoyment in seeking out unusual items, even if my sister does sometimes look down her nose at my "weird" choices.
In the "stupid name" category, the worst is Cafe Gratitude in San Francisco. I can't stand that they try to make you say the corniest things imaginable. They have names like "enlightened" or "joyous" or some other new-agey slang that I can't (maybe subconsciously block out?) remember, instead of the proper names of their vegan foods. Even when I ordered my dish by it's proper name the waitress would still repeat it as if I had actually said it, ie. "you feel joyous, and you feel enlightened". I'm sorry, but if I want brainwashing, I'll join a cult. I don't need this vegan-baloney with my meal...Even though the food is quite good by vegan standards!
re: Morticia
>> but if I want brainwashing, I'll join a cult.
In fact, Cafe Gratitude *is* a cult:
And while they do a decent job within the no-cooking, no-animal limits, personally
I just can't bring myself to ever go back and have to talk like that.
It can be a little touchy when ordering testicles among mixed company ... and some companions will blanch at certain items at raw bars and sushi bars. Even the chef ... I'm white/gringo/gaijin, and once when I ordered a baby octupus salad off the chalk board, the sushi chef asked, "You sure?? Look like ... abortion!!"


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Discrimination is not a significant cause of differences in pay between men and women according to new research released by the Institute of Economic Affairs today.
The report Should We Mind the Gap?* written by Professor J. R. Shackleton** concludes that we should make far less of a song and dance about the gender pay gap.
The research raises serious doubts about the supposed benefits of equal pay and anti-discrimination legislation and argues they may well be counter-productive.
The pay gap is falling, likely to fall further and may go into reverse. But its interpretation and dynamics are poorly understood by policy-makers, let alone the general public.
The gaps in pay tha


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The Zoo is closed for Thanksgiving.
Please submit request form at least three weeks in advance, this will ensure greater availability of your date choices and that plants and butterflies will be available for your program. Once submitted, a member of the Seneca Park Zoo education staff will contact you to discuss the details of the program including date, cost, and requirements for your program.