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Start with the delicious basics. Simple but solid, and more than a little bit decadent. Two of our favorite staple cheese spreads paired with crisp crostini make for a snacking session. Learn More
Taste the best of Di Bruno's! In celebration of our 75th Anniversary, we're offering a special, commemorative gift basket. Enjoy all the Di Bruno classics and undeniably cool DB swag. A portion of the basket is donated to St. James School Neighborhood Kitchen. Learn More
A cheesy adventure in three parts. Learn More
The beginning, middle and end of your appetite. Learn More
Help brighten someone's day with our hand-picked assortment of all things warm and fuzzy. Soothing Chamomile Lemon tea from Numi Organic, chocolate and sea salt shortbread cookies that taste like home with a touch of WOW, Di Bruno Bros. Berry Best dried fruits and nuts to snack on, and a few perfectly sweet Italian honey candies. Learn More
It's the ultimate wow! Learn More
An accessible, yet flavorful pepperoni that pairs beautifully with a wide variety of cheeses and antipasti. Learn More
The oldest of the three Prosciuttos made by our producer Greci & Folzani in Parma Italy. Hand selected legs are aged for 24 months, bringing out the meats natural flavor, complete with hints of mixed nuts and a salty-sweet finish. Learn More


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Current Funeral Services
See Obituaries & Condolences to leave your online condolences and for further details.
Lawrence "Larry" C. See
Lawrence "Larry" C. See, 69, formerly of the Iowa City area, died Monday, November 17, 2014, at the Iowa Veterans Home in Marshalltown.Funeral services will be held at 11:00 am Friday, November 21, 2014, at Gay & Ciha Funeral and Cremation Service, where visitation will be from 9:30 am until services on Friday at the funeral home. Burial with Military Honors will be held at the Oakland Cemetery in Solon. In lieu of flowers a memorial fund has been established in Larry's memory. Online condolences may be found @ http://hosting-3320.tributes.com/obituary/show/Lawrence-C.-Larry-See-101889428
Dwight R. Gardner
Dwight R. Gardner, 88, of rural West Branch, died Nov. 13th2014. A time of visitation will be held at 9 a.m. Wednesday, November 26th at the Gay & Ciha Funeral Service with burial to follow at Oakland Cemetery in Iowa City. Online condolences may be sent for his family through the web at http://hosting-3320.tributes.com/obituary/show/Dwight-R.-Gardner-101878301
Click here to be notified when a service is added, or check back for updated information.
Services Pending. Please check back for further information.
Leave A Memory
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subset: commoncrawl


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The abuse scandal that's rocked Oprah Winfrey's South African school for girls has resulted in the arrest of the school's matron (whatever that is). But more importantly, it's resulted in a solution from Oprah: cell phones. Oprah is said to be passing out phones to each of the students enrolled at her school so that they can call her at any time, should a crisis erupt. In that event, Oprah will slide down the pole in her house and emerge with her cape on. And then, using nothing more than her super powers, she'll fly over to Africa. Just a little trans-Atlantic excursion. No biggie.
These cellies are like the Bat Phone but with, y'know, more buttons. [People.com / Image: Getty]


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Care At Home Support Worker (Merthyr)
Care UK are holding IMMEDIATE LOCAL INTERVIEWS for Community Care Workers at our Merthyr Tydfil Branch. We are eager to speak to drivers who can work in Merthyr Tydfil, Caerphilly and the surrounding areas. Care UK have a range of care vacancies f
- Permanent


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- Address:
59 Bathurst Street
Toronto, ON M5V 2P2Neighborhood:
King West
- Cuisine:
JapanesePrice: CAN$31 to CAN$50
- Dining Style: Casual Elegant
- Website: http://www.waborasushi.com/
- Phone: (416) 777-9501
- Hours of Operation:
Daily: 11:00am - 3:30pm
Sunday - Wednesday: 3:30pm - 11:00pm; Thursday - Saturday: 3:30pm - 12:00pm
- Payment Options: AMEX,MasterCard,Visa
- Cuisine: Korean, Japanese
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Counter Seating, Full Bar, Gluten-free Menu, Patio/Outdoor Dining, Takeout, Wheelchair Access, Wine
- Catering: We have great variety of food that can be customized and catered to meet your needs.
A word from Wabora
Our vision at Wabora is LOVE! Whether it is preparing the food or serving the food. We hope that everyone can come and be filled with love.Continued
Foodspotting photosSee all photos
Wabora reviews from OpenTable diners
15 reviews since July 30, 2014
- Food4.7Service4.3
- Ambiance4.3Noise LevelModerate
fit for foodies (10)special occasion (7)good for groups (6)hot spot (5)romantic (4)neighborhood gem (2)great for outdoor dining (1)notable wine list (1)kid-friendly (1)vibrant bar scene (1)great for lunch (1)Show More
- Good Overall Client ExperienceOpenTable Diner Since 2012Dined on 5/9/2013I took a group of 6 people out for a lunch to Wabora (4 of which were clients). The food was of good quality (although they were out of some of the fish that we wanted to order) and the service was reasonable (although they were baffled when we asked for a recommendation on what to order for the table).Special Features:I would recommend this to a friend.
- Great food. Slow service.OpenTable Diner Since 2011Dined on 4/27/2013We went for a birthday and while the food was amazing, the service was not. Our server always looked like he was stressed out and running around like crazy. He took our drink orders and told is he would be right back for our food order, and disappeared for 15-20 minutes. This happened multiple times throughout the night and we often had to get up to call him over. However, once he took our order, it was never a long wait for the food. The food was excellent. We highly recommend the Tuna Tower (let them mix it when they ask), black cod, and number 42 on the sushi list insert. The raspberry martini was also really good. At dessert time they showed up with delicious ice cream and servers with gongs and sang happy birthday - very enjoyable.Special Features:
- The food was excellent. OurOpenTable Diner Since 2009Dined on 4/13/2013The food was excellent. Our server was professional. However, I will not return. It was very loud thanks to the blasting club music and all the parties we were sitting close to.Additionally, service was slow due to the amount of large parties that night. As a thank you for our patience they gave us free miso soup. (Wow! a $2 deal!)Seems that it is the hot spot for 905ers who want to be seen. Not my thing.Special Features:
- Nothing special sushi forOpenTable Diner Since 2013Dined on 4/6/2013Nothing special sushi for the price. Not memorable - many better options in Toronto. I was disappointed.Special Features:
- That was a very nice experience!OpenTable Diner Since 2013Dined on 3/14/2013That was a very nice experience! The location is perfect- right in Downtown Toronto. Food was 10 out if 10. Service was very good also. Definitely would recommend it to a people! And personally come back!Special Features:
- Our server recommended wineJkatzVIPDined on 2/16/2013Our server recommended wine and food and we loved everything he recommendedSpecial Features:
- Good Food, Great ServiceOpenTable Diner Since 2011Dined on 2/16/2013We had a great time. The service was impeccable as well as the sushi rolls that we ordered. They had a good variety of cocktails to choose from as well as wine. The alcoholic beverages they serve are larger than what I'm used too at other restaurants which is always a plus. However, it can be expensive depending on what you order.Special Features:
- Colin is an excellent server/bartenALM0Dined on 2/15/2013Colin is an excellent server/bartender. He took fantastic care of us for our belated Valentine's Day dinner.Special Features:
- We were very disappointedOpenTable Diner Since 2008Dined on 2/2/2013We were very disappointed with the servie at Wabora. It was very sporadic at best. The sushi was good but not enough to overcome the service. Unfortuantely, I don't think I'd return.
- Great food. A bit noisy,OpenTable Diner Since 2013Dined on 1/19/2013Great food. A bit noisy, hard to chat over the background musicSpecial Features:
- Overall amazing experience!OpenTable Diner Since 2008VIPDined on 1/12/2013Overall amazing experience! I would recommend Wabora to anyone!Special Features:
- The food was very good. WeOpenTable Diner Since 2011Dined on 1/4/2013The food was very good. We ordered the small boat platter, crispy crunch roll, chicken dumplings and stir fry soba noodles. The prices are in line with its location, given that the restaurant is situated in the Thompson Hotel. Definitely thought it would be busier with more chatter given that we were there on a Friday night. Trendy spot, and good to check out if you want to be in the know.
- The food was outstanding andlove2eatVIPDined on 12/21/2012The food was outstanding and our server made some good recommendations upon request. The server, however, was inexperienced and never asked to take a drink order, if we wanted dessert, or offered much of anything without us asking first. She was pleasant however, and the food was visually appealing and tasty. Great place to go on an unlimited expense account!Special Features:
- I have been several timesChristosDined on 11/16/2012I have been several times and have always enjoyed my meal. This place has some of the best rolls I have ever had, especially the Dynamite Crab. A bit expensive, but it's a nice break from the typical all-you-can-eat variety of sushi places.Special Features:
- I have been several timesChristosDined on 11/16/2012I have been several times and have always enjoyed my meal. This place has some of the best rolls I have ever had, especially the Dynamite Crab. A bit expensive, but it's a nice break from the typical all-you-can-eat variety of sushi places.Special Features:
- Hidden Lunch time gemTimbitVIPDined on 11/5/2012A hidden gem for lunch. Food is great, service is quick and polite.Special Features:
- This was my third visit andPeaceGirlVIPDined on 11/2/2012This was my third visit and the Sushi never disappoints. We all love it. My party of lady friends all agreed that the freshness and quality was excellent. Service was attentive, efficient and friendly. We will definatley go back. Might be pricey for some, but we feel it's well worth it. My only negative is the quality of music being played catered to a younger crowd and definately not to my liking. I enjoy a wide range of music but this kind is just not to my liking. Fortunately, the company and food superceeded this little downfall.Special Features:
- Beautiful resuarant. ThereOpenTable Diner Since 2011Dined on 10/27/2012Beautiful resuarant. There is an overwhelming selection of suhi and we depended on our waiter for help. The ones we chose we yummy and well priced. Our overall experience was nice were were there early and the restaurant was quiet. It was also the weekend before Halloween and it was fun to see the staff having a good night.
- Wabora has an excellent atmosphere,JohnSpagsDined on 10/13/2012Wabora has an excellent atmosphere, with great decor. The food was delicious. The only negative was, with large groups, they are unable to split up the cheque which made for a bit of a credit card dance at the end of the night. Overall, very lovely place and would recommend.Special Features:
- Creative sushi preparations.Mdl123456Dined on 10/11/2012Creative sushi preparations. Tuna tower is the best item on the menu. Top 5 sushi places in TorontoSpecial Features:
- Great Japanese/KoreanOpenTable Diner Since 2006VIPDined on 9/21/2012New menu is not as good as original but still good. Rolls are original and deliscious!Special Features:
- Had a fabulous dinner withOpenTable Diner Since 2008VIPDined on 9/8/2012Had a fabulous dinner with an amazing waitress!!!!Special Features:
- Wabora, although very expensive,OpenTable Diner Since 2012Dined on 8/26/2012Wabora, although very expensive, offers a wide and unique variety of sushi. You will find role here that can't be found anywhere else. It was quite delicious and worth trying out!Special Features:
- Let's eat Sushi!!iheartfoodVIPDined on 8/24/2012Sea Bass appetizer was divine.. Great spot for amazing sushi.. moderately priced but you want to try everything, so it can end up being a bit pricey.. Will definately be back!!Special Features:
- Wabora never disappoints!OpenTable Diner Since 2012Dined on 8/3/2012Wabora never disappoints! We have had exceptional food every single time we've been - the best is the huge list of creative, Western-style rolls. Everything is delicious!Special Features:
- The waitstaff were excellent,OpenTable Diner Since 2012Dined on 7/12/2012The waitstaff were excellent, they were very attentive without being overbearing. There was a bit of a wait for the appetizers, however the waitress was kind enough to bring us some complimentary edamame. There are so many food choices and the sushi list is phenomenal. I have tried different ones each time I've dined here and have never been disappointed. My absolute favorite is the lobster roll, although its pricey its soooo good!! Coming from a big foodie, this is somewhere you've gotta trySpecial Features:
- Dark patio, good foodhbsauceDined on 6/30/2012It was quiet when we went for dinner as everyone seemed to have escaped the city to head to the cottage. The food was great and our server was amazing. It wasn't the best experience on the patio as it is very dark out there and hard to see the food. Our server tried to accommodate us by bringing what they had as 'candles' from inside, but it hardly lit up the table. Everything we ate was very tasty and excellent quality. The bibimbap in hot stone bowl was a hit with out table! The chilean sea bass was piping hot and delicious! Too bad we weren't able to see the rooftop patio.Special Features:
- We live in Muskoka and dineOpenTable Diner Since 2012Dined on 6/22/2012We live in Muskoka and dine at the Bracebridge location often. Wabora is the best Japanese restaurant we have been to, in any city.Special Features:
- The food is still fresh andsammyVIPDined on 6/16/2012The food is still fresh and tasty but the service was very slow considering it was only half full. Wabora seems to be the new hot spot for birthday parties, so every 15 mins your interrupted by these loud drums they play to sing 'happy birthday'. I'd go back b/c it's close and hopefully the patio will open soon.Special Features:
- The food presentation madeOpenTable Diner Since 2011Dined on 6/9/2012The food presentation made our meal look mouthwatering and the food tasted as good as it looked!Special Features:
- Not the hottest spot in T.OOpenTable Diner Since 2011Dined on 6/9/2012We booked ahead and said it was for our 1yr wedding ani and that we wanted a nice and somewhat more private table. They sat us in between two big groups of ppl. There were other more quiet spots. Lots in fact. The music was quite loud and the lights were so low that it was way to dark inside the place. The moment you are done with your food they come right away and take your plates. It a tad hovering at times, with the added million cups of water refills. The food was tasty, but you can get tasty at many other places as well. For the amount of hype this place has had I was quite disappointed as a whole.Special Features:
- Really yummy food but no-oneOpenTable Diner Since 2011Dined on 5/29/2012Really yummy food but no-one in there so very little ambience!
- not the best sushi i've everOpenTable Diner Since 2011Dined on 5/25/2012not the best sushi i've ever had, but everyone seemed to enjoy their dishes. More importantly it was easy to get a table for 7 on short notice on a friday night AND they held our reservation even though we were very late. Bonus points for our server who was excellent. Our table must have been a total pain given half us showed up showed up 1/2 an hour late and the other half later still, with orders staggering in separately as a result. He handled it all with a smile and made arrangements for all of us to get access to the roof bar afterwards.
- Our experience at Wabora wasOpenTable Diner Since 2011Dined on 5/11/2012Our experience at Wabora was amazing! It was the perfect girls night out spot with great service (ask for Colin, he's great) and wonderful food. Our fav dishes included the Black Cod (get 2 if your are sharing cause you will want one just all to your self) and the rolls are great. We had the Crispy Crunch which was lovely.Special Features:
- Wabora was a wonderful restaurant!OpenTable Diner Since 2008VIPDined on 4/29/2012Wabora was a wonderful restaurant! Very modern, fun and energetic! Great for a young crowd!Special Features:
- Good food, but I found theshardacDined on 4/27/2012Good food, but I found the wines by the glass overpriced.
- Not good for kids!OpenTable Diner Since 2006VIPDined on 4/21/2012We ate last weekend at Wabora and the place was empty. Even so, they gave us a table at the bar! They don't accomodate children with small portions, odd given they are in a hotel. Sushi was yummy and the service was very good.
- The tempura combo was meagreOpenTable Diner Since 2007Dined on 4/14/2012The tempura combo was meagre - for $14 there were 5 pieces of tempura - although it was prepared to perfection in that the batter was light and not at all oily. The sushi was, for me, substandard - what kind of sushi chef doesn't put wasabi on the sushi and the rice was rolled too tightly. Rice in really fine sushi needs to be light. The portion sizes of the main courses were very large but more doesn't always mean better. The lighting was so subdued that appreciation for what was on the plates was difficult to discern. It seemed to be a place toe be seen dining but it is not a place that I would return for dinner - the food was mediocre: certainly, it didn't have that flavour flare that I would have expected from other reviews.Special Features:
- The volume background musicOpenTable Diner Since 2010Dined on 3/10/2012The volume background music was much to high. Very difficult to talk to others at the table. The waiter forgot to put in 3 of out dishes and as a result we had salad after the meal was finished.
- Dean BOpenTable Diner Since 2010Dined on 2/25/2012Its not your traditional Japanese sushi/cuisine but they do have a very extensive and inventive fusion menu and selection of sushi rolls. My partner and I loved it!!!Special Features:


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As World War II was ravaging Europe, a number of the allied nations hammered out a plan to help the devastated countries recover when the war ended. 720 more words
Tags » Heifer Project
How Six Would-be Seagoing Cowboys Miss Out on Going to Spain
In 1944, the Heifer Project was well under way. The dangerous World War II waters of the Atlantic Ocean prevented Dan West's vision of sending cows to Spain, so the first heifers were shipped to Puerto Rico that July. 727 more words
Heifer International Honors the Seagoing Cowboys
Here are the promised snippets from our Beyond Hunger Northern Indiana weekend September 12-14 held at Camp Alexander Mack in Milford, Indiana. And what a weekend it was! 1,269 more words


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The latest news in the Ruby and Rails communityGot some news to report? Send it in!
Gregg Pollack Nathaniel Bibler
BigTuna's been TimeTrapped like a job_boss. There are some possible Refinements in Ruby, coming soon. And, will you pass the RDoctest?
This episode is sponsored by Fundry.com. A new crowdfunding platform for developers.
This episode covers Ruby 2.1.5, the templating libraries Scribble and Curly, a statically-typed Ruby called Rubysierung and Minitest-Reporters.
Tail call optimizations, keeping migrations healthy, how raptor is so much faster, the psychology of SAAS products, and Ru for your CLI all in this episode of the Ruby5!
Command line utilities, autoload paths, a handful of Ruby and Rails releases, security analysis tools, and more on this episode of Ruby5.
Rails Rumble Gem teardown, Shopify tears out 28k of javascript, 4 fantastic ways to setup minitest state and Rails with Ember


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Humus hummus hummous
Dear Message Board,
I've been purchasing Sabra brand humus from the supermarket for the last year or so. I find the smooth and creamy texture of Sabra is only surpassed by its totally awesome flavor...my favorites are roasted red pepper and lusciously lemon.
I was wondering if anybody had a recipe or a method of achieving that great texture and consistency Sabra has so excellently demonstrated. Can this only be achieved by the experts themselves?
I think the secret to a nice creamy hummus is to process the heck out of it in a cuisinart.
I process chickpeas and garlic (plus opt. cumin) and tahini and a bit of lemon juice till chopped up well then start adding either some liquid from the chickpeas or a bit of oil then let the cuis go. Then I add either a bit of yogurt or more oil or a bit of water as it is processing. When you think it is done, let it go another few minutes!
Nice an creamy.
good luck,
re: PamelaD
Here's how I learned it:
1 can chickpeas -- drain, and save the liquid. Dump peas into food processor.
Add garlic, sesame tahini (too much can give it a nasty undertone -- going to try just sesame oil next time & see how that works) and a little lemon juice, plus whatever else you want in it (roasted red peppers etc).
Turn on the food processor.
Once it's ground into a paste, pour in liquid from the can, a little bit at a time. You might want to wipe down the sides of the bowl at some point. Pour in a little olive oil (teaspoon? more? whatever). Leave the machine going until it looks as smooth as you want it.
Not sure if it's possible to over-process... I guess eventually it would explode or turn into cement or something.
re: misterbrucie
Yes, that's my way too - to serve, sprinkle with a tiny bit of fresh chopped parsley - serve with a bit of a hollow in the middle, filled with a tablespoon or less of really good olive oil
re: PamelaD
I get a much smoother finish when I use my blender rather than my food processor. I also use some of the canning liquid to thin it enough to blend. My ratio is a can of garbanzos, a half a cup of tahini, a couple of ounces of olive oil (to taste), two or three cloves of garlic and whir in the blender until it's as smooth as room temperature butter. When I've achieved that, I check for salt and add a bit if needed. And then I add a dash of cumin and blend some more, but do be careful because cumin "grows" in flavor as the hummus ages. Pour it into a bowl, smooth the top, make an "X" across the top that is a bit deeper where it crosses, drizzle it full of olive oil, top with a dash of finely chopped parsley and serve with wedges of warm pita.
Oooops! I forgot the lemon juice. Actually, I use lime juice instead.
There are a lot of variations on "hummus," even though it is the Arabic word for garbanzos (chick peas, cece beans or whatever you want to call them). My recipe is for basic Turkish variety, but you can jazz it up by adding hot green chiles (and there are no hotter chiles than those in Turkey!). Sun dried tomatoes will give you pink hummus. You can also make interesting variations by substituting just about any bean (well, except green beans) known to man for the garbanzos. But if the beans have a thick skin, such as true fava beans and most lima beans, then you need to pop them out of their skins before processing.
re: Caroline1
also caroline, recall roasted red pepper pureed with the hummus. yum-bo!
i also think that it's just a question of processing it LOTS. but actually, in my experience if the vast majority of your hummus is just chick peas, then it won't be as smooth. there needs to be a good amount of tahini, olive oil, lemon juice, and the water from cooking the chick peas. i don't really use a recipe, just to taste. and you really can't hurt it by processing it for a long long time.
re: scubadoo97
I've made hummus for years but recently began buying Sabra because it was so much smoother than any I've made. Recently I've gone back to experimenting and have learned a few things.
First to obtain that texture, you need to remove the skins. I've had equally good results with canned chickpeas and dried. It's not as time-consuming as it at first seems and the finished product is sublime. If I have the time, I push the chickpea puree through a fine sieve (as I don't have a food mill), then return to the food processor and add the garlic, tahini, and lemon juice. I've found too that using more lemon juice and tahini than the recipe calls for will greatly enhance the creamy texture.
re: antrobin
How exactly does one remove chickpea skins? I am looking for that sought after creamy texture. :)
re: bachlava
fastest way is to fill a big bowl with water, float the cooked chickpeas (doesn't matter if they are home cooked or canned), rub them with your hands. let the skins settle out, then lift out the cleaned chickpeas.
re: scubadoo97
Your grandmother was right. It's a pain, but the result is smooth hummus.
I don't like packaged hummus like Sabra 'cause they use oils other than olive. Canola makes my husband sick.
re: fran124
Most people don't realize that they are actually allergic to soy, it may be the soy oil in the Sabra Hummus that makes your husband sick. I learned the hard way it contained a mixture of soy oil after ingesting it.
re: fran124
Another ingredient in Sabra Hummus: Potassium Sorbate as an preservative.
One thing that makes great food is ingredient history. Some foods have a vibrance that allows complete appreciation of it's experience, from before consumption to after digestion.
re: scubadoo97
I didn't know that the skins would be blended in if one processed the chickpeas "a long time"......I don't find it too difficult or irritating to rub the skins off. I almost always buy dry garbanzos and cook them myself. After rubbing off the skins, I process the garbanzos with garlic, tahini, lemon juice and salt and pepper. Sometimes I blend in cilantro or parsley.
A favorite dinner is a sort of taco made with half pitas warmed and opened up. Stuff with some hummus and top with a salad mixture of chopped parsley (NOT CURLY!), tomatoes, bell peppers, arugula and crumbled feta. A wonderful breakfast as well....it's even great with coffee.
re: oakjoan
Hummus and salad go great together. In the Middle East it's not uncommon to see curly parsley used.as well as the flat. Both have good flavor if fresh, even though curly get's a bad rap
Ever look at the ingredients of Sabra hummus? The second one is water...maybe that's how they do it...I have some (the roasted garlic variety) and I do like it but recently tried another brand, Sultan, sold at small independent health food store and the texture is TOTALLY different...Sultan does not list any water as an ingredient.
re: Val
Val I just looked and yes the 2nd ingredient is water then tahini, then soybean oil or canola oil. So it's got a lot of water and oil. They use citric acid in lieu of lemon juice so I guess that's were some of the added water comes in. I've tasted Sabra and still like to make my own. Just one of those things I feel I don't have to buy.
re: scubadoo97
Yeah, I hear you...but I've tried making my own twice and have been disappointed and say to myself "Well, this is one thing that's it's just better to buy." I'll keep trying...I'm not putting the Sabra product down at all and I also loved the Sultan hummus, totally different texture and flavor, much tangier as they do use lemon juice in theirs.
I've used recipes that call using the juice from the can. Although, if your processor blade isn't sharp it will never get creamy. I finally replaced the 10 y/o blade in mine. Anyway, the best hummus I get is at a Mediterranean restaurant in Tampa called Byblos. It's incredibly smooth and creamy and has a fresh flavor but I'm almost certain they don't use garlic. If so, it must be roasted. What's nice about the hummus is that it has a nutty sweetness and so smooth! My guess is that they use a good quality, probably toasted sesame, tahini and the icing on the cake...fantastic and fruity Lebanese olive oil. It's always drizzled on top and I'm sure it's in the recipe. Good luck with yours...maybe consult a Lebanese cook book?
re: loveinmytummy
where can you find toasted sesame tahini? i have never seen it. thanks.
re: alkapal
it'a rare, but sometimes you can find it at random whole foods locations or natural foods stores.
re: goodhealthgourmet
Or make it yourself. Not that difficult. Buy a couple of pounds of sesame seeds, spread them out in a jelly roll pan, put them in a 300F oven stirring them every five minutes or so. Taste regularly until you get the degree of toasting you want but be very careful not to let them burn. Cool completely, stirring every once in a while to help the cooling along. Then put them in a blender with a cup and a half of oil (maybe two cups) and whirr away! I use either a mild flavored olive oil or peanut oil. I don't like the taste of canola oil.
re: goodhealthgourmet
Tahini comes in a jar in the supermarket. If your market doesn't carry it, ask the manager to order some. The other day there was a hummus thread on a political board, Yahoo News, with about 20% of posters fearing hummus as evidence of an Islamic takeover, but at least 60-70% of posters from all over the country were saying they make their own hummus. I was kind of surprised that it has become so mainstream so fast. So if people are making their own hummus, your market should be stocking tahini. And it doesn't have to be special "toasted sesame" tahini---just get the jar that says "tahini" which is sesame seed paste. This doesn't have to be complicated and esoteric.
re: Querencia
"This doesn't have to be complicated and esoteric."
One would, on the other hand, like it to be good. There's some pretty awful tahini out there; it's not all created equal.
re: alkapal
Sometimes you Really have to pester the manager, or better yet e-mail them. The most common toasted brands at WF are Joyva or Sahadi (in a can). Maranatha makes a toasted version but it was on recall recently.
re: Tom P
I just noticed on the opening home page to this site there's a recommendation for making your hummous creamy by simmering the chick peas in water or broth for 5 - 10 minutes at the start of the recipe. I think including the garlic cloves in the simmer would probably be a good idea, as well.
re: IndyGirl
Mmm, spicy Sabra is my all time favorite too! I had given up buying hummus in the US, because it was always so pathetic compared to what I'd eaten in Israel - UNTIL I discovered Sabra. And now I've given up on making hummus, I just can't make it as good as Sabra does.
However, I think that using a LOT of tahini improves hummus texture, as well as a fairly generous pour of olive oil. I agree with the previous posters that adequate processing is also essential.
re: plowthor
I must have made one ton of hummus for the four years I worked at a mediterranean restaurant. We never added olive oil, only water, to the garbanzo bean, tahini, and lemon juice mixture. The garlic was pounded with salt to a creamy puree and added to everything else. Olive oil was drizzled generously over the finished hummus for serving, with a sprinkle of paprika and parsley and a few olives scattered over. I still make hummus that way, never adding olive oil to the hummus, only pouring it over for serving. And never any black pepper. Black pepper does not belong in hummus.
re: zataar
Another thing, if using canned beans, rinse them like crazy with cold water. Some recipes call for adding some of the canning liquid, but that is so metallic, we just rinsed all that stuff away and used fresh water.
re: zataar
Right, zataar, no olive oil in, just on top. My husband loves zataar with chicken livers! (the food, not the avatar). Learned all from a Lebanese friend of mine.
If you are using canned chick peas it could be the brand. I found I like the Cento brand best for hummus. I also add the olive oil upon serving.
Here's my rough recipe, it needs a little bit of work:
1 15 oz can of chick peas
3 tablespoons of tahini (Check your tahini! Some brands are grainy and bitter and can give your Hummus an undesirable "greasy" feeling)
1/4 tsp coriander
1/4 tsp cumin
Garlic (2 cloves unroasted, 4-6 roasted)
Lemon juice
Reserved bean liquid
Blend! Add EVOO or bean liquid to taste/texture. The secret really is in beating it up. This recipe needs a little bit of work, but it's a nice jumping off point.
you will never get smooth texture using canned chick peas...soak dried beans overnight, cook 1-2 hrs, then put through a food mill to remove skins. .you won't believe the difference
I just made my first back of homemade hummus and I achieved velvety smoothness by using a blender instead of a food processor. I had to add most of the drained juice from the chick peas for it to process (plus the EVOO, Tahini & lemon juice that the recipe called me). It was delish!!!!
Is there a difference in using tahini or sesame oil? Reason I ask, I cannot find tahini ANYWHERE, I live in the south, we have no Trader Joe's...anyone have ideas of where it can be found in the Clear Lake, Texas area?
And if not is sesame oil ok to use instead?
re: jennisad
Unfortunately, tahini and sesame oil are completely different, though the sesame oil would help impart the taste, you won't have the texture/volume added by the tahini.
See the third paragraph for a description of tahini.
re: jennisad
I have found jars of tahini that had no word "tahini" on it at all, but the words "sesame paste".
Also, if you are in the south, I can guarantee you that Whole Foods carries tahini, as I saw it there on a recent trip to Texas.
I just checked and there is a Whole Foods within about 10 miles of you, jennisad.
re: violabratsche
What a great idea, peanut butter, but I will look at Whole Foods, I do think I have seen 'sesame paste' at Kroger though...thank you all for the tips!
Hummus here I come!
re: jennisad
I've even seen tahini in Winn Dixie in N. Fort Myers, Florida. I think looking for "sesame paste" might do the trick.
re: alkapal
"Sesame paste" is the English translation of "tahini."
re: jennisad
Worst case scenario: use peanut butter. Not the same, but close enough.
re: piccola
Oh Oh...cashew butter is fantastic in hummus, although harder to find than tahini/ sesame paste.
re: loveinmytummy
I know exactly whre I can find cashew butter...Thanks everyone :)
re: jennisad
Jennisad I live in Clear Lake, Texas and I just bough a jar of tahini yesterday at Krogers on El Camino. It was the last jar but I've gotten it in the area before. I look for it in the International food aisle or the natural/health food aisles. I'm pretty sure I bought my last jar at HEB on El Camino but couldn't say for sure.
I wouldn't use sesame oil. It seems to have to strong a flavor.
Just made some hummus today....hmmm
re: jennisad
Reporting back...I made the hummus...chickpeas, garlic, lemon, roasted red peppers...forgot the tahini/ (peanut or cashew)butter. Tasted it and it tastes as it always does homemade for me...
Remembered the key ingredient, and I had almond butter on hand...figured it cant hurt. HUGE DIFFERENCE!! THIS IS HUMMUS!
Thanks to all for helping...so good!
re: jennisad
I have trouble finding tahini here in honolulu, unless I make a special trip to the health food store - which I try to avoid because of their usurious pricing, just don't like to do business with people who charge $2 each for a red bell pepper. Instead I use a mixture of sesame oil and olive oil. Too much sesame oil and it changes the taste. Some people recommend using peanut butter as a sub for the tahini, but I really don't like the taste when I do that. For now I will stick to the sesame/olive oil combination, and just live with the fact that it is a variation on tradition.
re: KaimukiMan
Hey, KMan! India Market, on the East end of Beretania (2570 Beretania, #105) has deliciously fresh jars of Tahini. I just bought a jar last week. See also www.indiamarkethawaii.com.
re: pikawicca
I found fresh green chickpeas and am wondering how long i have to cook them for and if i should change the water half way through the process. Does anyone know?
re: carln
Soak the chickpeas in cold water to cover by several inches overnight. Drain and discard the soaking liquid. Put the chickpeas in a pot and cover by several inches of cold water. Bring to a boil, covered, reduce heat to a strong (but not violent) simmer with the lid slightly askew, and cook until tender, about 3 1/2-4 hours. If your chick peas are old, they'll take more time. Do NOT salt until the last half hour or so, or your beans will be tough.
re: pikawicca
thank you so much. im really looking forward to trying this.
re: piccola
You use dried chickpeas for hummous, not fresh. Dried chickpeas that have been sitting around in your pantry for months will take longer to cook than newer ones.
re: pikawicca
I know. But carlin wanted to know how long to cook *fresh* chickpeas.
re: piccola
Is it a bad idea to try to use fresh ones? I thought it would be better.
re: carln
It's not bad, it just won't give you the same result. It's like using edamame vs. mature soybeans - the former tastes fresh and sweet, kind of like peas, while the latter taste like, well, beans.
I make hummus based off of a recipe that calls for 1/4 cup of seltzer water. I usually adjust this depending on how much lemon juice I add, but have found that the seltzer water and tahini are key to obtaining that dense but fluffy texture. Don't ask me to explain how something can be dense and fluffy, I guess it's just the magic of hummus!
The seltzer idea is very interesting. An epicurious recipe recommended using butter beans or a combination of butter beans and garbanzo. I like using a can of each or 2 of one and 1 of the other. I think it tastes creamier with the butter beans and, as others have said, processing the hell out of it.This talk about hummus reminds me of my favorite appetizer: Homemade hummus spead out on a large plate with olive oil drizzled on top and some morroccan olives placed all around it with sprinkles of kosher salt anc cumin. Cumin is so good wih hummus!
I must have gotten lucky, made my first hummus last week and I'm in love - can't buy it ever again. I used canned chick peas, little olive oil but more water, garlic, lemon juice, sesame tahini. A few days before I made the same recipe with edamame and loved it too, hubby liked it better then the original kind. I'm next going to do it with white kidney beans. I'm going hummus crazy. I ate hummus sandwiches all week. I used the processor once, blender once. I liked the food processor better.
re: lexpatti
Mmm, I also love edamame hummus.
re: IndyGirl
Me too, always trying to fit soy beans into my diet. I went to a party last night and made the hummus with white beans, everyone loved it - I spiced it up a bit with cumin and cayenne, parsley and then smoked peprika (sp?) on top.
We eat edamame in the pods just to snack, sitting around. Beats grabbing the chips.
re: Agent Orange
That large glass jar is exactly what you want to use...it keeps forever in the fridge, although the oil might separate out a bit, like natural peanut butter. I cook my own garbonzo beans, but even I think grinding sesame seeds is too much
The texture of my homemade hummus is fine as long as I add enough lemon juice. My preference is to use tahini from *roasted* sesame seeds, otherwise the flavor is way too bland and you use too much tahini. I go light on the cumin, garlic and EVOO.
I would think that fava beans would be a good blend with chick peas as they are in many falafel recipes.
re: DiveFan
You have found different types of tahini? Roasted vs. regular? What brand?
I think I may have to try Sabra again, because I wasn't so excited about it when I did try it...it had an off flavor to me - like too much citric acid. Maybe I am getting it confused.
Anyway - from a Lebenese friend for his totally yummy version - boil the canned chickpeas because they are not soft enough. Boiling also ends up with some of the skin separating too, although I don't worry about skinning them all. Also, there is "white" tahini which is a bit different from the tahini commonly available that is super yummy available at middle eastern groceries. It is a bit milder.
I also add water to my hummus if it is needed.
re: jsaimd
I agree with you not being excited about Sabra--their product looks beautiful but is not as tasty as it looks. I believe that they use veg oil instead of olive oil.
If you ever see Garden Fresh hummus, try it--it's fantastic (and I live in the Detroit area, so we know from hummus!) Costco carries Garden Fresh salsa in some areas (also very good), but I don't think they have the hummus outside of Michigan.
re: coney with everything
i tried the basha brand of hummus at costco and it was ok. switched to sabra once (the kind with the pile pine nuts on top) and was blown away. my whole family loves it. i have made hummus many times and have never been able to get it as creamy & light as sabra. but i will try some of the tips in this thread.
as for garden fresh - love it! but i don't buy the big jug (jack's special mild, i think) from costco because i am a bigger fan of their chipotle and jalapeno flavors. 2 for $5 every so often at nino salvaggio's.
I just made the smoothest hummus I've ever made. I have been playing with my pressure cooker so I used dried beans and cooked them instead of using canned. This did not add to the smoothness but did increase the flavor since the cooking liquid is more flavorful than the liquid in the cans. I first started off with a food mill to remove the skins but my mill was not so efficient so I moved over to a ricer. This easily mashed the beans and left the skins and harder beans in the ricer. I added this chickpea paste to the food processor and continued as usual using a little of the cooking liquid to get the thickness I wanted. The texture of this hummus was silky smooth. So from this experiment I can conclude that the skins are the biggest factor in what keeps hummus from obtaining a very smooth texture.
IMO the trick is to NOT use canned Chick Peas. Start with good dried chickpeas, and soak them in water overnight with about a teaspoon of Baking Soda added to the water (mix thoroughly), the baking soda helps the Chick Peas boil to be completely soft and the skins separate and rinse out quite easily.
I usually use a cup of Chickpeas and then a teaspoon or two of baking soda in the water. I rinse it out thorough, and boil it for a long time. This seems to help in acheiving a creamier hummous.
re: intence
I just finished my second batch of hummus using dried chickpeas. I didn't use the baking soda but unlike the last time I cooked them in the pressure cooker, I cooked these for a lot longer and they were really getting soft. I again use a food mill to break them down and separate the skins. I tweaked my food mill and aligned the blades so it now really works and was a breeze to do. Then into the food processor to be blended with the other ingredients. If you are trying to achieve smooth, this is it.
I really like the lemon and roasted red pepper flavors too! You're probably going to find the best hummus in Israel since they're the real experts, but in the meantime, here's a recipe you can try:
2 1/2 C. canned garbanzo beans, rinsed
1 1/2 Tbs. lemon juice
2 cloves garlic, minced
1 tsp. cumin
1 1/2 Tbs. fresh parsley
Salt and pepper to taste
In a blender or food processor, blend all ingredients until mixture reaches desired consistency. For a creamier texture add 1/4 C. water. Chill and serve cold with pita or tortilla chips.
I cannot get an even remotely smooth texture without adding in liquid. I use regular old water. I saw on "Everyday Food" they called for reserving some liquid from the canned chickpeas. You just have to add something; otherwise you can process it for 5 minutes and it will only be useful as building material.
There was a caller on The Splendid Table who asked about this some time back and unfortunately the advice given by Lynn Rosetto Casper missed this. I was so sad!
I second PamelaD's approach, but with lots of olive oil. I've also used natural, unsweetened, smooth peanut butter (Marantha No-Stir is what I used last) very successfully when don't have tahini on hand. And when I didn't want to waste the harissa that I'd made in my blender, I just used it to flavor my hummus. Yum!
The thing is, I've burned up a food processor and two blenders, including what I thought was a good-quality Kitchen Aid, making hummus and pesto. Does anyone have suggestions for a really sturdy blender and/or food processor?
re: mlevacov
Yep, it's easy to do,just squeeze between thumb and forefinger, they pop right out...just takes a little time. My hummus comes out smoother without the skins.
re: scubadoo97
I don't have one...and I tend to be a minimalist so I doubt I'll go out and buy one, but thank you for the tip! And you never know, someone might give me one as a gift and then I'll know exactly how to use it!
wow. I used a lot of tips from this thread and I am thrilled. I used the president's choice organic garbanzo beans, removed the skins (in front of the TV), rinsed them, added lots of water + requisite ingredients to the blender, and it is great. I added lots of chili flakes for heat. perfect. smooth.
While I too have been pushing the peel the skins off your chickpea method to everyone standing near a bowl of freshly prepared c-peas, I have to admit the baking soda rec in this article and the method demonstrated is hard to ignore. The method rocks, it works and it saves you the chore of peeling. Amen.


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They say it's different across the bridge, and there is something definitely different about GQ. In the words of 9th Wonder, simply put, "he's a star". GQ, who Grammy Award winning producer, 9th Wonder, coins his "secret weapon" is not only a former NCAA basketball champion, but in fact Oakland's next Hip Hop hero.
Born and raised in Oakland, California, GQ (also known as Quentin Thomas) found his passion for music at an early age; nine to be exact. Influenced by a wide array of music genres and artist, the young GQ became a fan of lyrics and started to pen his first rhymes; all while training to be a college hoops star. In 2004 he was recruited by Roy Williams to play for the University of North Carolina's storied basketball program; and was a member of the 2005 National Championship team his freshman year. Some years later, and already a champion of one passion, he was well on his way to being a champion of his other – rhyming.
GQ signed with 9th Wonder in 2009, one of the last artists to join the budding Jamla roster, which has grown to be one of the most buzzed about indie labels today. Of the multi-talented emcee, 9th Wonder says, "he isn't a basketball player that can rhyme; he is a rapper that can ball." His style is passionate, controlled, lyrical and he is a master of telling the gritty, dark tales of the place we know as "OakTown".
In 2010, GQ was featured on EA Sports' NBA Live 10 video game, alongside Mississippi's own, David Banner. The following year, the Oakland emcee released a few singles, and a three-part mixtape series, entitled "Blended", before unleashing his first project under the Jamla imprint "Trouble Man."
Currently, GQ is setting up for a big 2013 introduction with his two part release, "Death Threats and Love Notes": The Prelude the prequel to his debut album "Death Threats and Love Notes" which features guest appearances from Nipsey Hussle, Kurupt, Rapsody, Heather Victoria and production from 9th Wonder & The Soul Council. GQ's "Death Threats & Love Notes": The Prelude will be released on 3-26-2013 via Jamla Records.
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[...] of 9th Wonder's Jamla Records militants—he's got plenty of secret weapons in his arsenal—Rapsody has got every quality an emcee needs on paper. Distinguishable style, bonafide lyrics, a [...]
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Updated: 09/23/2013 - The House has voted to cut nearly $4 billion a year from food stamps, a 5 percent reduction to the nation's main feeding program used by more than 1 in 7 Americans.
Posted: 09/19/2013 - Wells Fargo plans to lay off an additional 1,800 employees from its mortgage department, after cutting about 2,300 jobs from the same unit in August.
Posted: 09/19/2013 - JPMorgan Chase & Co. will pay $920 million and admit wrongdoing in a settlement with U.S. and British regulators over the $6 billion "London Whale" trading loss last year that tarnished its reputation.
Updated: 09/18/2013 - Next year's Wichita city budget totals more than $543 million. Wednesday night's Powerball jackpot isn't far from it.
Updated: 09/17/2013 - As of Tuesday, gas prices nationwide have averaged $3.00 a gallon or above for 1,000 consecutive days.
Updated: 09/15/2013 - Lawrence Summers, who served as Treasury Secretary under the Clinton Administration, was facing opposition from both Democrats and Republicans.
Posted: 09/12/2013 - California's minimum wage would rise to $10 an hour within three years under a bill that is all but certain to head to Gov. Jerry Brown, giving the state one of the highest statewide rates in the nation.


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Michael Brown's tragic death is a salient reminder that the United States is still far from being a racially just and equitable society.
New energy is transforming our cities into hotbeds of democracy and progressive innovation.
Andrew Lam is author of East Eats West: Writing in Two Hemispheres and Perfume Dreams: Reflections on the Vietnamese Diasora. His next book, Birds of Paradise, is due out in 2013.


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Unemployment numbers
Coming the day after the 45th anniversary of the assassination of Dr. Martin Luther King, Jr., the new unemployment numbers show that unemployment is still high — and remains much higher for African Americans. ...Read more ›
Coming the day after the 45th anniversary of the assassination of Dr. Martin Luther King, Jr., the new unemployment numbers show that unemployment is still high — and remains much higher for African Americans. ...Read more ›
Imagine Gov. George Wallace of Alabama in 1963 appointing an emergency manager in Birmingham with broad powers to dismiss elected officials, renegotiate contracts, sell assets and become sole authority of the city's pension funds a month after the voters rejected the emergency manager law in a statewide referendum. What would Dr. King have written from his Birmingham jail cell? ...Read more ›
Anna Brown, a St. Louis-based homeless woman, needed treatment for a sprained ankle. She went to three emergency rooms seeking treatment. In the third hospital, St. Mary's Health Center, Brown was emphatic about needing care. Instead of being treated, she was arrested for trespassing and died in a jail cell. Was she ill-treated because she was homeless? Black? Broke? All three? It really doesn't matter. Wha ...Read more ›
April 4, 2013 will be the 45th anniversary of the assassination of Dr. Martin Luther King, Jr. It always puzzles me why so many of those who so vocally celebrate Dr. King's birthday let the historic day of assassination go by so quietly. I am cynical enough to believe their quietness is another payment for having President Reagan sign a bill making his birthday a national holiday. ...Read more ›
One year later, the Trayvon Martin tragedy still stings — and some people are still throwing salt on the open wound. George Zimmerman's brother, Robert Zimmerman, recently posted a tweet comparing Trayvon Martin to De'Marquis Elkins, 17-year-old Black teenager charged with fatally shooting a 1-year-old baby. ...Read more ›
For years, the criminal neglect of various western oil companies has caused massive oil spills that have wreaked environmental havoc in the Niger Delta. Not long ago, Royal Dutch Shell's Nigerian subsidiary had to face the music when a Dutch court ruled that it was responsible for massive pollution. ...Read more ›
I think it would be productive for the citizens of Detroit to publicly have a conversation that is already taking place privately — the business class that left Detroit in the 1970s and '80s are back. No one is fooled by the talk of financial crisis and mismanagement; it is clear the way Public Act 436 was passed. It had the feel of an executive order. Even though other cities in the state have also been ta ...Read more ›
I never considered the late Rodney King anything of a philosopher, but as one observes Washington shenanigans, especially around fiscal matters, it seems that Brother King had a point. Can we all just, maybe, get along? In the wee hours of the morning March 23, the Senate finally passed a budget by the narrowest of margins, 50-49. Four Democratic senators jumped ship to side with Republicans, probably becau ...Read more ›
On several occasions, I have listened carefully as a couple of Black Republican colleagues cite the grievous shortcomings and sins of the Democratic Party. More often than not I found myself in agreement with much of their analysis. After their critique is finished, I ask the Black Republicans what should be the response of Black people to their analysis. Their answer is, "Switch to the Republican Party." T ...Read more ›
Morehouse College, one of the most distinguished historically black colleges — with graduates like Dr. Martin Luther King, Jr., former Atlanta Mayor Maynard Jackson, film director Spike Lee and others — literally shut down for spring break this week. As its 2,000 students took their break, every member of the faculty and staff was furloughed without pay as the college struggles to balance its books. ...Read more ›
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Of Note
2013 Northwest Children's Environmental Health Forum
See presentations on the Forum webpage.
Northwest Kids Environmental Health Group listserv
Join to read and post information, events and opportunities specifically regarding children's environmental health news in the Northwest. Go to www.ecy.wa.gov/maillist.html; scroll down to Environmental Education, click on Northwest Kids Environmental Health Group and follow the directions. You will need to sign up in order to post and receive messages.
Questions? Contact Holly Davies, WA State Department of Ecology, at 360-407-7398 or firstname.lastname@example.com.
What do we really know about how our children are affected by toxic exposures, especially during their critical developmental years?
See CHE-National's site which includes Toxicant and Disease Database, Searchable Calendar, News Feed/Announcements, Partnership Calls, Consensus Statements & Resolutions, Portal to Science, Cancer Resources, Fertility Resources, Children's Health Resources and more.
Children's Environmental Health Working Group
Welcome to the home page for the Children's Environmental Health Working Group!
About Us
We are a working group of the Collaborative on Health and the Environment – Washington (CHE-WA). Over 100 members represent local, state and regional government agencies, research organizations, nonprofit environmental and children's health advocacy groups and business. We include health educators, researchers, health care providers, advocacy group members and laypeople. We welcome new members. For more information, and to receive meeting invitations, contact Gail Gensler at firstname.lastname@example.com or 206-263-3082.
Children's Environmental Health Working Group Flyers to Share or Print
Members and guests are welcome to share these with their networks:
Mission and Goals
Our mission is to work collaboratively with diverse groups to eliminate children's harmful environmental exposures in the Puget Sound region and beyond during their most critical developmental years: pre-conception to age eight.
Our Mission and Goals statement emphasizes the need for diverse groups to come together to identify gaps and overlaps in messages, services and campaigns, as each member group works to eliminate children's harmful environmental exposures.
Past projects
(see PowerPoint file)
CHE-WA Children's Environmental Health Working Group's next meeting will be 9:30 - 11:30 a.m. Thursday November 13, 2014, at UW Pediatric Environmental Health Specialty Unit (PEHSU)/4225 Roosevelt Way NE, Suite 100, Seattle.
Nancy Beaudet, Industrial Hygienist and Program Manager with the UW Pediatric Environmental Health Specialty Unit, will talk about the PEHSU's work on noise pollution on Whidbey Island. View the agenda for this meeting. To access the presentation remotely, please join our web-conferencing. Simply click on the link and enter as a guest with your first and last name.
Telephone access is also available for this meeting. Please RSVP by Tuesday November 11, 2014. To RSVP or for more information, contact Gail Gensler at firstname.lastname@example.com.
Meeting Schedules
CHE-Washington's Children's Environmental Health (CEH) Working Group meets monthly on the second Thursday of each month from 9:30 AM - 11:30 AM, except for July and August. Open to the public. Location varies around Puget Sound. Find details of upcoming meeting in the box at right. Information and materials from past meetings are below. For more information, and to receive meeting invitations, contact Gail Gensler at firstname.lastname@example.com or 206-263-3082.
Meeting Notes
Meeting Presentations and Handouts
The Healthcare Providers Outreach Project
We continue to work to help healthcare providers learn more about children's environmental health issues and what they can do about them. For example:
For more information contact Gail Gensler at email@example.com.


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The Leading eBooks Store Online
for Kindle Fire, Apple, Android, Nook, Kobo, PC, Mac, BlackBerry ...
The Art of Contemporary American Pottery
Preview (read now) Add to my own site Give this ebook to a friend Add to my wishlist Author's page Publisher's page
moreBeauty will always reside in the eye of the beholder, but what about the fine line between beauty and functionality? Can a purely utilitarian form, such as a simple pot, vase, or plate, truly be considered a great work of art?
In The Art of Contemporary American Pottery, author Kevin A Hluch takes up the challenge of addressing this debate. Hluch, who examines pottery from a unique perspective as historian, scholar and connoisseur, finds as much meaning and nobility in a thoughtfully crafted clay vessel as he does in a masterpiece painting.
There are many reasons why a good pot is a good pot. Some reasons are obvious. Some are subtle. Some only reveal themselves when you know how to look. With the help of more than 200 beautiful color photos featuring the world of the country's best utilitarian potters, and a lengthy list of artists and galleries, Hluch does more than just talk about how great pottery is made. He talks about what makes great pottery.less
F+W Media; August 2001
160 pages; ISBN 9781440219672
Read online, or download in secure EPUB or secure PDF format
Title: The Art of Contemporary American Pottery
Author: Kevin A. Hluch
160 pages; ISBN 9781440219672
Read online, or download in secure EPUB or secure PDF format
Title: The Art of Contemporary American Pottery
Author: Kevin A. Hluch
Buy, download and read The Art of Contemporary American Pottery (eBook) by Kevin A. Hluch today!
More Crafts
Stand Alone, Inventor! 2011 US$ 2.99 303 pages
The Artist's Guide 2009 US$ 17.95 401 pages
Chess For Dummies 2011 US$ 18.39 387 pages
Muscle Cars Field Guide 2011 US$ 5.99 408 pages
Subject categories


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- Reviews
- Gear
- Artists
- How-to
- Lessons
- Premier Blogs
- Win Stuff
Godin Multiac Grand Concert Duet Ambiance Acoustic Electric Guitar Review
June 17, 2009
Godin Multiac Grand Concert Duet Ambiance is a nylon string acoustic-electric for studio and live situationsRead More
Soundhole Pickup Roundup: Shadow, EMG, Seymour Duncan, Fishman & L.R. Baggs
June 17, 2009
Shadow NanoMAG, EMG ACS, Seymour Duncan MagMic, Fishman Humbucking, Fishman Blend, L.R. Baggs M1, and L.R. Baggs M1 Active are reviewed, with sound clips of eachRead More
SR Technology Jam 150 Plus Acoustic Amp Review
June 17, 2009
Download Example 1 Dry Download Example 2 Reverb Download Example 3 Delay The SR Jam 150 is a thing of beauty, convenience and simplicity. Our review model was packagedRead More
OohLaLa Quicksilver, Soda-Meiser and Torn's Peaker Pedal Review
June 17, 2009
OohLaLa Manufacturing is a Minneapolis based company founded by Amada Marquez. The company's mission is to help small effects designers bring their creations to a larger audience. Currently, OohLaLa carriesRead More
Taylor 814CE Acoustic-Electric Guitar Review
June 17, 2009
Download Example 1 Fingerstyle - pickup, amp, mic Download Example 2 Strumming - pickup, amp, mic Download Example 3 Bassy Riffing - pickup, amp, mic SIGNAL CHAIN: Mic: sE3Read More
Collings 360 Electric Guitar Review
June 17, 2009
Collings 360 is an American-made beauty that exceeds expectationsRead More
Breedlove Atlas Series Stage BJ350/CR4 Acoustic-Electric Bass Review
June 17, 2009
Breedlove''s Atlas Series acoustic bass is a niche instrument that will deliver an organic sound for players willing to acclimate themselves to it.Read More
EWS Fuzzy Drive FD-1 Pedal Review
June 11, 2009
The Fuzzy Drive goes way beyond fuzz as a versatile box of effectsRead More
IK Multimedia AmpliTube Fender Modeling Software Review
June 4, 2009
AmpliTube Fender puts vintage Fender amps at the click of a mouseRead More
June '09 Media Preview
May 20, 2009
Pickin' Like Chet, From the Basement, King's X, The Black Keys, Solo Jazz Guitar books and videos reviewedRead More


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Buy properties in Coldeaton Lane, Emerson Valley, Milton Keynes MK4 - 2 bedrooms
Banktop Place, Emerson Valley, Milton Keynes, Buckinghamshire MK4Maisonette for sale - 2 bedrooms
Under 1 Roof are delighted to bring to the market this 2 bedroom modern maisonette offered for sale with a 35% share on the ever popular shared ownership scheme located on the popular estate of Emerson Valley. The property is tastefully decorated and ... More details
Note: Distances are straight line measurements
- Milton Keynes Central (1.8 miles)
- Bletchley (2.0 miles)
Marketed by Under 1 Roof, MK10. Call 01908 951202


text:
The Ripon Christian Athletic Complex is getting closer to becoming a reality.
The Reverend Chuck Roots has retired as the pastor of the Ripon Free Methodists Church.
Ripon's Barnwood Restaurant is closing its doors Sunday as its owners are unable to meet the monetary demands of a suit claiming it is not compliant with the Americans with Disabilities Act (ADA).
Ziggy Roberson enjoyed a whirlwind day in Ripon.
Temperatures sizzled to triple digits this week but that wasn't enough to discourage a group of young volunteer workers of the Ripon Community Athletic Foundation.
Threats of lawsuits focused at Ripon businesses that are allegedly violating the Americans with Disabilities Act (ADA) is the subject of a Ripon Chamber of Commerce workshop tonight from 5 until 7 p.m. in the city council chambers.
The Ripon High Class of 1941was a proud group recognizing 73 years since they graduated, singing their class song together, "Hail, hail, the gang's all here!"
It may be too early to tell but the wine-tasting addition to the Ripon Farmers Market appears to be a success.
The Ripon Police Department continues to incorporate green energy in their fleet of vehicles.
Harvey Douma has the distinction of the longest tenure as Chief of Police for the City of Ripon.
The Office of Consumer Affairs with the use of California State Police served a search warrant at 7:30 a.m. Tuesday at the Excel Physical Fitness business at 103 East Main Street in Ripon.
Ripona Elementary School promoted its eighth-grade class on Wednesday evening in a ceremony presided over by Principal Dante Alvarez and Ripon Unified Board of Trustees member Ernie Tyhurst.
It's going to be a "sock hop" of the 1950s at the West Ripon Road VFW post Saturday starting at 5 p.m. with dancing to the period songs that will have the place jumping to the juke box music of the era.
Some 50 antique dealers from throughout the Central Valley are closing Ripon's downtown Saturday for the city's first ever open-air antique street fair over four blocks from Stockton Avenue to Acacia Avenue. It is expected to draw thousands of shoppers.
The Ripon High Class of 2014 is a unique class.
Imagine clicking on to the City of Ripon website where one of the interfaces would be a video showcasing the city as well as other nearby attractions.
Ripon has lost an icon.
Elden "Red" Nutt was Vice Mayor of the Ripon City Council, in line to become Mayor. He passed away Friday morning. Nutt, who was a retired police chief, has served on the council since 2006, and was appointed mayor twice during that stint. Prior to that, he was on the Ripon Planning Commission for two years. Nutt was the only incumbent to be re-elected during the 2012 campaign. He worked on the Ripon police force from 1964 to 1990. Nutt was also a member and past Commander of American Legion Post 190, past director and president of the Ripon Chamber ...
By VINCE REMBULAT
A group of 70 Girl Scouts in the area will be at the American Legion Hall in Ripon on Saturday putting together blankets, stockings and other gift items to be given to all veterans at the Livermore Veterans Hospital for Christmas. The event is under the supervision of the members of the Ripon VFW Ladies Auxiliary.
Fireworks bursting above a Ripon elementary school Monday ended with police detaining three teens they found running across the playground and into the dark of night.
Chuck Winn is preparing to serve as the first Ripon resident on the San Joaquin County Board of Supervisors since Adrian Fondse ended his service 35 years ago.
North Point could someday be that vibrant part east of the City of Ripon, supporting a few hundred new homes along with retailers and perhaps even a campus / technology area for high-tech businesses and medical offices.
Georgetown, Darthmouth and University of Montevallo all had offers on the table for Ripon High senior Darian van der Maaten.
Community members gathered Tuesday at Ripon's Veterans Park to answer a lone bugle call to honor their sons, fathers, daughters and brothers who served America.
Bill "Mosco" Ramos is the founder of the Mosquitos Eastside Action Club.
Voters in Ripon Unified will have a new way of selecting their school board representatives.
Mike Restuccia is back.
Ripon mayor and former Highway Patrol commander Chuck Winn won the San Joaquin County Fourth Supervisorial District seat by 1,005 votes over contender Russ Munson of Lodi. He will replace longtime supervisor Ken Vogel.
The Ripon City Council will have two familiar faces.


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Taste Of Louisiana With Chef John Folse & Co.:
TURTLE SOUP/COMMANDER'S PALACESeries Website »
Episode Guide »
Snapping Turtle recipes include Turtle Sauce Patot with potatoes, Turtle Soup and Turtle Lafourche.
Vermont transplant and Guster frontman Ryan Miller seeks out far-fetched friends across the state! Available exclusively online.
A second HD broadcast service offering alternative programming and more content from local and regional producers.


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Chantilly VA
Six Chantilly students, 12-14, caught drinking on bus, at schoolComment
A combination of vanilla rum and six middle school students leads to big trouble in Loudoun County.
Paul Boccone, Chantilly Specialists arrested for illegally selling OxyContinComment
A local medical practice has been busted by the feds for allegedly selling powerful painkillers at deep discounts.
RecommendedRecent Facebook Activity
Only On 7
The ABC7 I-team investigates cop cruiser crashesCop Cruiser Crashes happen more often than you think in the Washington area. Are officers being held accountable? And should you be paying the price? The I-Team investigates TONIGHT on ABC7 News at 11 after "Castle."


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Keyword: heavy metals ×
Industry: Automobile & Ground Transport ×
Location: Africa ×
Location: São Tomé & Príncipe ×
SSI Technologies Inc. - Controls Division
based in Janesville, WISCONSIN (USA)
SSI Technologies Inc. – Controls Division is a leading designer and manufacturer of pressure, level and magnetic sensors and sensor based products including pressure transducers, pressure transmitters, ultrasonic level sensors, magnetic sensors, digital pressure gauges and digital level drum gauges for use in the automotive, industrial processing, construction, ...
Proceco Ltd.
based in Montreal, QUEBEC (CANADA)
PROCECO designs and fabricates mechanical vapor-recompression evaporators (MVR) to treat and reclaim industrial process wastewater. Proceco Éco-Smart MVR uses vacuum distillation technology to treat industrial wastewater such as rinse water issued from surface treatment, aqueous parts washing, or die-casting processes and oily emulsions such as machining coolant. The ...
Filtech Exhibitions Germany
based in Dusseldorf, GERMANY
Filtech - International Conference & Exhibition for Filtration and Separation Technology. FILTECH is the largest and most important filtration event world-wide.
SatrindTech S.r.l.
based in Arluno, ITALY
Consolidated experience and leadership in engineering, manufacturing and installation of industrial shredders and complete shredding plants for waste reduction, reclaiming and disposal. Our solutions are designed for waste treatment with capacity and range specific for recycling and disposing requirements in different sectors.
Johnson Matthey Emission Control Technologies
based in Royston, UNITED KINGDOM
A British company with global operations, Johnson Matthey is a world leader in the development and supply of catalytic systems for air pollution control. Catalyst technology from Johnson Matthey helps to control exhaust emissions from mobile and stationary sources of air pollution, including passenger cars and motorcycles, trucks and buses, constructions equipment, as ...
based in Helsingborg, SWEDEN
Nederman, one of the world's leading environment technology companies, develops, produces and markets products and systems for the extraction of dust, smoke, vehicle exhaust fumes and equipment for industrial cleaning. Nederman also produces and sells a comprehensive range of hose and cable reels.
based in Cleveland, OHIO (USA)
Sherwin-Williams Protective & Marine Coatings delivers smarter asset protection to the Americas with a broad line of high-performance coatings, comprehensive technical service and the industry's largest distribution system. Relying on more than 140 years of experience in formulating protective coatings, Sherwin-Williams provides environmentally responsible and ...
ICL Water Solutions - BK Giulini GmbH
based in Ludwigshafen, GERMANY
Water is the most diverse resource we know and it influences many different areas of life. However, it is a sensitive element and cannot be taken for granted.We as ICL Water Solutions use our expertise and decades of experience to take care of water, wherever it is needed for industrial processes or public purposes. ICL Water Solutions is part of BK Giulini GmbH, an ICL ...
H2O GmbH
based in Steinen, GERMANY
Wastewater evaporators from the experts for zero liquid discharge production (ZLD). We are the leading producer of wastewater evaporators for industrial wastewater treatment for the metal processing industry, automotive industry, aviation industry, machine building industry and many other industrial sectors. We manufacture our VACUDEST wastewater evaporators following ...
AXI International
based in Fort Myers, FLORIDA (USA)
AXI specializes in fuel conditioning, treatment, filtration, water removal and emission control for"Total Fuel System Management". Our Green Clean® Certified technologies protect engines and injectors from damaging organic contaminants that occur naturally in fuel tanks, responsible for carbon deposits, corrosion, failing injection systems, loss of power, incomplete ...
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by:LGOO V Genevieve A. Calimag
October 31, 2014 - The Department of the Interior and Local Government Regional Office No. 2 believes that the Local Government Units are the foundation for the development of the nation. This prompted the DILG Region 02 to continuously devise activities that will encourage the local officials to perform their mandated duties and responsibilities with utmost efficiency and diligence and for barangay-based workers, the spirit of volunteerism, In line with this, the Department institutionalized the LGU Incentives and Awards program to give due recognition to local officials who have sown extraordinary performance in local governance.
- Details
by: LGOO V Ive B. Saludez
October 30, 2014- The Department of the Interior and Local Government Regional Office 02 culminates 23rd Local Government Month Celebration through the conduct of Local Governance Forum today at Hotel Roma, Tuguegarao City, Cagayan. The forum was attended by a number of local officials, functionaries and agency directors of the region. It was graced by Executive Director Manuel Q. Gotis of DILG-Bureau of Local Government Supervision, Executive Director Marivel C. Sacendoncillo of the Local Government Academy and a representative from the Office of Secretary Manuel N. Mamba, the Presidential Adviser on Legislative Affairs of the Office of the President.
The Local Governance Regional Resource Center (LGRRC2) is a dynamic, interactive and virtual program that contributes to building the DILG as a Knowledge Centric Organization (KCO) and builds learning communities that pursue local governance excellence through knowledge sharing and innovation.


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In low seasons there are few guys for the service in restaurant, but the food is really tasty, and you can find some good mexican wines
Antonio: miss you already! We received exceptional service at this place. We were in room 7. Ever person who works here is outstanding and seem quite eager to please the guests. We ordered takeout one night and they sent me back to my room saying, "we will bring it when it is ready!"
The shrimp pizza and spaghetti bolognese are spectacular. It's ideal for a romantic dinner with affordable prices!!!
We where walking by at night and entered just because it looked like the place to be at. We were surprised with good food, friendly staff and a great ambiance.
The only thing I can say about this place is its open later if you want to go out later. It was the worst meal I ate on vacation. Other restaurants had much better food and atmosphere and service! The food was not well seasoned here. The worst service!!!!- it was unacceptable. There's nothing I hate more than paying for...
Great service, no the best food i"ve ever tried but fair enough for the price. The facilities of the restaurant and hotel are great! Great look to the sea.
We stopped in for dinner, walking along the beach near our hotel, it was a convenient location. The food was fine, prices okay service was excellent.
I live in Mahahual and a friend introduced me to this restaurant. Very good and large pizzas, we gave some to the table behind us as we could not eat it all! Lobster Ravioli was great as well as the bread and Caprese salad. Isabel was just so friendly and helpful. Have had other dishes as well which were very...
The food is fabulous here. If you like Italian food, you must put this on your list to stop. Located just south of Mahahual, the road is difficult to drive on due to the potholes but worth the trip.
We returned to this restaurant for a second time. Was the grouper ravioli really as good as we remembered it from our prior visit? It was indeed! A delightful white sauce with tender pieces of grouper fish. Small serving for 150 pesos, so not sure if it is a great value, but then again the area is quite remote and...
Register now for free — and start getting automatic notification of new reviews, responding to traveler feedback, adding new photos to your listing and much more.


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Hotel Laico Hammamet - Hammamet
Touristic Zone Yasmine - Hammamet1-877-662-6988
Free Wi-Fi and an outdoor pool are just a few of the amenities on offer at this spa hotel in Hammamet, so what are you waiting for? Book a room at Laico Hammamet and benefit from its ideal location in the entertainment district which is located in the Yasmine area.
This 5-star Hammamet hotel has 2 restaurants serving breakfast, lunch and dinner so there's no need to worry about dining options on this trip. Whether visiting Tunisia on holiday or for work, make sure you take time out to de-stress as you can find massage/treatment rooms, spa services, a fitness center and a Turkish bath/hammam on site. Why not go for a swim as this hotel features an indoor pool, a good way to unwind. Spend your days lounging by the pool with a cool drink, having a spot of lunch at the restaurant or simply enjoying the beverage selection at the lounge bar before dinner. Additional leisure facilities include an arcade/game room.
Planning a meeting? This hotel has 7 meeting rooms, as well as a business center. Other amenities include gift shops/newsstands and laundry facilities.
These reviews have been left by customers who actually stayed at this hotel
Check Availability at Hotel Laico Hammamet
Hotel Facilities at Laico Hammamet
- Business Center
- Bar
- Pool bar
- Massages
- Spa/Wellness Centre
- Turkish bath
- Gym
- Tennis court
- Indoor swimming pool
- Outdoor swimming pool
- Children swimming pool
- Internet/Email services
- Indoor entertainment room
- Laundry room
- Room service - 24 hour
- Gift shop
- Free parking
- Shuttle service from and/or to the airport
Know before you go
- This property offers transfers from the airport (surcharges may apply). Guests must contact the property with arrival details before travel, using the contact information on the booking confirmation.
- A fee for a mandatory New Year's Day gala dinner is included in the total price displayed for stays on 1 January.
- The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation.
- No pets and no service animals are allowed at this property.
Check-in: after 2 PM.
Check-out: before noon.
PolicyExtra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
City tax and/or any other fees charged by the hotel
The following fees and deposits are charged by the property at time of service, check-in, or check-out.
- Airport shuttle fee: TND 92 per person (one way)
The above list may not be comprehensive. Fees and deposits may not include tax and are subject to change.
Hotel Laico Hammamet is also known as
Hotel Laico Hammamet
Laico Hotel Hammamet
Hammamet Laico Hotel
Laico Hammamet Hotel reviews
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- August 2014
- Venere Guest
- Couple
- France
Laico Hammamet Hotel reviews by TripAdvisor
Room Details
Book your luxury accommodation at Laico Hammamet, offering 305 guest rooms with climate control. Rooms open onto balconies. Satellite TV channels offer entertainment at the end of a busy day. Corporate travelers visiting the Yasmine area will benefit from free wireless high-speed Internet access as well as safes.
Every room comes with an ensuite bathroom. Minibars and hair dryers are supplied in each room to facilitate basic travel needs.
Accommodation Services
- Mini bar
- Extra beds
- Hairdryer in each room
- Safe
- Satellite TV
- Individually controlled air conditioning
- Wireless Internet access
- Terrace/Balcony
Distances from Hotel Laico HammametPort Yasmine - 0.5 km / 0.3 mi
Casino La Medina - 0.5 km / 0.3 mi
Carthage Land - 0.7 km / 0.4 mi
Yasmine Beach - 2.4 km / 1.5 mi
Citrus Golfcourse - 5.9 km / 3.7 mi
Yasmine Golf Course - 6 km / 3.7 mi
Sirens Statue - 6.9 km / 4.3 mi
Hammamet Souk - 6.9 km / 4.3 mi
Hammamet Fort - 6.9 km / 4.3 mi
Hammamet Beach - 7 km / 4.3 mi
Bel Azur Beach - 8.7 km / 5.4 mi
Omar Khayam Beach - 12.7 km / 7.9 mi
Nabeul Beach - 19.2 km / 11.9 mi
Maamoura Beach - 26.5 km / 16.5 mi
The preferred airport for Laico Hammamet is Tunis (TUN-Tunis - Carthage Intl.) - 60.1 km / 37.3 mi.
Distances are calculated in a straight line from the property's location to the point of interest or airport and may not reflect actual travel distance.
Distances are displayed to the nearest 0.1 mile and kilometer.
Transportation services Hotel Laico Hammamet
- Free parking
- Shuttle service from and/or to the airport
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Originally written on Throw The Flag | Last updated 11/17/14
According to Dennis Dodds, Texas A&M has already sent out 5 cease and desist letters for Johnny "Football" Manziel t-shirts and even an action figure. Texas A&M knocked off the number one ranked Alabama Crimson Tide in Tuscaloosa, Alabama giving the young player known as Johnny Football Heisman type hype. https://twitter.com/dennisdoddcbs/status/268181134347747329 Of course, pictures of Johnny Manziel on Halloween surfaced with him in a Scooby Doo outfit with a multitude of girls in scantily clad clothing. This guy is young and he is already shaking the college football world. Texas A&M will be a force to be reckoned with under head coach Kevin Sumlin and and offensive coordinator Kliff Klingsbury.
Original Story: http://feedproxy.google.com/~r/ThrowT...
TEAMS: Alabama Crimson Tide
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Your work... is to resist the easy answer, to seek out the truth... just as the author's work is to face the blank page with faith and optimism.
Humanities Instructor David Elliott
In 2012 the college celebrated 175 years as an institution of teaching and learning. Visit the 175th website for more information and to view photos of the events.
Wintergreen or teaberry Gaultheria procumbens
Heath Ericaceae family
Leaves are evergreen, shiny, usually drooping a bit, with smooth margins. 1 - 2" long. They smell like wintergreen when crushed.
Flowers are small, white and bell-shaped.
Fruit is a red, round berry that is edible, and tastes like wintergreen. Tea can be made from the leaves (sometimes called teaberry), and animals eat this plant.
Form/Habitat: Even though this is a very small woodland plant (to 6"), it has a woody stem, so is considered a shrub. It favors dry, acidic forests.
NWI Status: FACU
Click here to return to the Angiosperm index.
Click here to return to the Virtual Herbarium Home Page.
Colby-Sawyer College
541 Main Street
New London, NH 03257
(603) 526-3000


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This was my first order from MJM, and I must say I was impressed. I have been looking around for a shop to buy exclusively from, and i found it....Read More ->
When my close-up magic briefcase, with all my effects, was recently stolen I had many questions for Jeff at MJM Magic about replacing
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