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Port City Brewing Optimal Wit [Beer Review]
For those of you who are married, or are in the process, you know that there are a lot of decisions to be made. Despite the fact that many of these decisions end up having little consequence on the outcome of the day – each and every one carries your mark, and they often have a deep meaning to you or your spouse. Among the decisions I needed to make for my wedding last spring was what to serve at the reception. Many caterers had a limited set of offerings in packages that ranged from expensive and boring to outrageously expensive and still boring. Fortunately, our caterer allowed me to select and purchase whatever I desired.
I decided to embrace my new home and provide a selection of local craft beers to our guests. With three carefully selected choices, one each from D.C., Maryland and Virginia I had to find something that would offer great flavor, pair well with the warm spring weather, and please a diverse group of people.
Optimal Wit – a Belgian style white ale brewed by Port City Brewing Company was the hands down winner to represent Virginia and is still a household favorite when the spring and summer months roll around. Take a deep breath before your first taste and you'll find that notes of coriander and ginger dominate. In your mouth those spices hit first, followed closely by a mellow sweetness, orange zest and grains of paradise all juxtaposed against a backdrop of a mildly spicy Belgian yeast and raw wheat. When the temperatures get warm "spiced" beers can start to turn my stomach, but Optimal Wit exhibits a balance, both in the use of spices and in the degree of carbonation that keeps things crisp, flavorful and refreshing.
I can't help but notice the similarities to the popular Sam Adams Summer Ale, and if you are a fan of that beer you'll find that there is a little bit more body and depth of flavor to Optimal Wit and, of course, the Belgian yeast adds a fun element as well. Most importantly, you can bring this to the picnic table at a crab feast and not be heckled for bringing a Massachusetts beer to a Mid-Atlantic tradition. Over the course of a hot summer afternoon cool beers and conversation flows as crabs are picked for their sweet meat. The coriander, ginger and grains of paradise in particular compliment, not overshadow, the delicate sweetness of crab, while the beer cuts through the Old Bay seasoning and cleanses your palette for the next bite.
DC Brau On the Wings of Armageddon dIPA [Beer Review]
You shouldn't be reading this right now. You shouldn't be drinking a beer or planning whatever it is you're planning for tomorrow. You shouldn't exist. In fact, neither should I. Remember all that hype about the world ending on December 21st, 2012? Were you prepared for that to be your last day on Earth? I sure as heck wasn't, and one reason was that Washington, D.C.'s DC Brau released an Imperial IPA, dubbed "On the Wings of Armageddon" to honor the transition from the living world as we knew it to the post-Armageddon unknown.
Yet, for reasons I can't explain I did not seek out the beer even when it was available on tap at my neighborhood bars. I knew it was going to be good, so I have to believe I was waiting for the right time to have my first sip. With a packed brewing schedule the beer is only available periodically, it seems to be less than 2 months between releases, I missed the boat on the first batch.
Fortuitously, the inaugural release of OTWOA in cans was the same day that Jeff from Drink Craft Beer was due for a visit, so I rode my bike over and loaded up with a few six-packs to share. The time was right and we didn't waste much time breaking into the first few cans! [Editors Note: Thanks for grabbing those, John! Freaking delicious! I shared a few up here in Boston as well and people loved it!]
On the Wings of Armageddon pours a deep orange color with a head that won't quit - and the beautiful hop aromas hit your nose almost immediately as you pour into your favorite glass. There are big helpings of citrus, followed by tame bready and floral scents - and the taste matches. Without a taste you can tell this is going to be a hop-lovers favorite. The first sip is simply amazing - as if you have transitioned from one state of being to another. The huge aromas provided by the Falconers Flight blend of hops are present in your mouth but incredibly mellow. With a bitterness that builds over time, good carbonation and a nice dry finish you don't find a sticky hop coating in your mouth like you might with other hop-heavy dIPAs. In fact, your palette stays surprisingly fresh – making this a great beer to pair with food.
Stay tuned to the DC Brau Twitter feed for the next release date and grab yourself some while it lasts. Then sit down, share some OTWOA with a friend and remember that every day since 12/21/12 has been a gift...thank goodness those Mayans were wrong!
Drink Craft Beer Brewvet Challenge
There are physical and mental changes that occur when you ride your bike – sure there is the elevated heart rate, increased perspiration, and slow release of endorphins – but you also change your perspective on the world around you. You notice storefronts you never noticed before, you realize which roads go uphill, and who minds when you drag your sweaty self into a bar for a refreshing drink. I find myself to be much more in tune with my surroundings on a bike, and that creates a strong sense of local pride.
The thing is craft beer can do similar things to you. You might yearn to connect with your local brewer, or observe (and want to try) new beers on the menu you hadn't noticed before, and if you find something you like you keep coming back for more – like that favorite biking route.
It is in the spirit of commingling our shared love for gears and grains, hops and handlebars that we're launching the Drink Craft Beer Brewvet Challenge.
In short this is a challenge to inspire you to get on your bike and explore your surroundings – and your local craft beers. The event will run from May 30th, 2013 through July 14th, 2013.
What is a Brewvet?
A friend and award-winning blogger in Washington, DC, Mary of Chasing Mailboxes, provides the inspiration for the concept. Two years ago Mary combined her love of the long-distance cycling sport known as randonneuring and the simple pleasure of a good cup of coffee and created the Coffeeneuring Challenge. Since a randonneuring event is called a brevet, it only made sense to call our take on this concept the Brewvet.
The brewvet concept follows the spirit of the Coffeeneuring Challenge - incorporate take 12 separate bike rides, each of which fitting into a specific category, for a total distance of 100 km (62 miles). Just like in a brevet, you must provide documentation of each stop on your adventures. If you complete the challenge you'll even get a little prize.
A ride qualifies if you either stop to drink a beer during your bike ride, or purchase a beer on your bike ride that you drink shortly after you get back home.
The Categories
- Buy Local: Ride to your favorite local bar and enjoy a beer.
- Brew Local: Take a break during your ride to enjoy a locally brewed craft beer.
- Enjoy your Hops: Enjoy an IPA on your ride (obviously not while you ride...take a breather and get your IPA on).
- Cider Century: Ok, we don't mind if you ride less than 100 miles – but at least try a crisp hard cider!
- Spring Classic: The first rides of the professional season are in Belgium, seek out some Belgian beer.
- Macro Ride: Sometimes you end up in the middle of nowhere, and all that's there to drink is one of the beers from the macro-brewers. Plan your route better next time!
- Porteur Ride: A porteur bike is built for carrying loads - but a porter is built for enjoyment – and we hope you try one!
- Go Exploring: Try a new craft beer for the first time!
- 'Tis the Saison: Originally brewed for farmers laboring in the fields, saisons are crisp, refreshing, and a perfect complement to a warm bike ride.
The Rules
Rules? Yes, there has to be rules! That's another quirk of these randonneur events. It seems like a lot, but I promise you'll still enjoy yourself.
- In the interest of safety, you can only count 1 ride per day. If you have more than 1 beer per ride, it still only counts as 1 ride. Know your limits and be safe!
- You must complete at least one ride in 7 of the 9 categories above, and a total of 12 rides. Each category can only be used twice.
- The 12 rides must be completed between May 30th, 2013 and July 14th, 2013.
- There is no minimum length for each brewvet ride, but once you have completed all 12 rides, the total distance you've covered must be at least 100km (62 miles).
- Complete the Brewvet control card at each stop. Document the location, the beer you enjoyed, the miles you rode, and the date. Also be sure to take a photo! Get your Brewvet card when you sign up here!
- Once you have completed your Brewvet submit your 12 photos and completed control card to john "at" drinkcraftbeer dot com. Photos can submitted on your blog, as links to a photo sharing website or tweets, or via email. Deadline for Brewvet submissions is July 21, 2013.
- Everyone who successfully completes the Drink Craft Beer Brewvet will receive a prize. In fact, even if you try but fail, we might send something your way so feel free to submit whatever you can. To participate, sign up here.
How to Sign Up
To sign up, you'll need to register for the Drink Craft Beer Brewvet by clicking here and filling out the form.
Be sure to tweet using the hashtag #DCBBrewvet so we can follow your adventures!
Craft Beer Cans vs. Bottles - Is There a Difference?
Years ago, it was revolutionary when Oskar Blues started canning their beers. Recently, though, craft brewers have embraced this packaging format and every year seems to bring more and more good beer in cans. We're at the point where even Samuel Adams whose founder, Jim Koch, said only recently that they would never can their beer is now putting brew into cans. With the format becoming more popular there's a contingent of people who say they taste metallic notes in canned beer and those who say you can't.
I've talked to beer packaging experts as well as brewers about this, and their consensus is that cans don't impart flavor. The lining in cans is a water-based polymer that doesn't interact with beer. Furthermore, this lining prevents beer from ever touching the metal in the can which, it turns out, is a good thing. The aluminum in modern cans is so thin that, if the lining was to allow beer through, the beer would eat through the metal before you could get it home from the store.
With that said, we thought this was an experiment worth running. So let's see how it turns out!
We've got four different beers, ranging from a simple craft lager to an IPA. All beers will be poured into an identical glass; we're testing whether cans or bottles effect the actual taste of the beer, not how the presentation effects the perceived taste. The beer will be poured and photographed away from me, so I can't see which is which (in case there are any noticeable differences after pouring). I will know what beer I'm getting and any information that's on the bottle/can. They'll be served to me with a nondescript notation so that I can't tell based on how the beer is labelled. I'll get both beers at the same time, side by side, so that I can compare.
Cisco Summer of Lager
Glass #1
Appearance: Glass #1 has a clear, golden hue to the beer with a thin film of bubbles on top of it. There's a bit of lacing on the side of the glass as you drink the beer, but not too much.
Smell: There's a sweet, slightly malty note to this one with just a touch of fruity hops perhaps. That could just be the yeast, though. It's a little bready, almost like walking into a bakery where a lot of loaves are in the oven.
Taste: Just as it smells, it's light and mildly sweet. There's some nice malt to it, but it's definitely understated. This is one that I could drink a lot of, it finishes with only a hint of aftertaste lingering in the back of your throat and bubbles you can feel scrubbing your tongue.
Glass #2
Appearance: Glass #2 looks the same as Glass #1, except there's about two fingers of pure white head that is just lingering and lingering. As the beer disappears down my throat, the head does not, coating the sides of the glass the whole way through.
Smell: Glass #2 doesn't smell quite as sweet as Glass #1. It's got a brighter, less bready aroma to it and the aroma is much cleaner. It still has a slightly fruity thing going on, again perhaps from the yeast.
Taste: Again, just like the smell, this one is a good bit brighter than Glass #1 and less sweet. The carbonation isn't quite as strong, but he aftertaste lingers just the same...a drying presence in the back of my throat. Overall Glass #2 leaves my mouth significantly drier, probably from the reduced sweetness. Glass #2 is also a bit more minerally, which is contributing to that increase in perceived brightness.
Which is canned?
Honestly I'm not sure. I don't pick up any metallic tastes or smells from either one. The differences between the two could be batch variation, as the cans are brewed and packaged at different facility than the bottles...or it could be something else...but none of it strikes me as the metallic notes that are typically thought of as indicative of cans. I'll pick Glass #2 because it seems a bit fresher and cans allow less air to get in. But, again, I'm just not sure. Neither seems "canny."
Result - Glass #2 is canned. Jeff is correct.
Wachusett Summer
Glass #1
Appearance: Glass #1 is a light, bright yellow color clear as day. And, just like a bright, clear day there are little wisps of white bubbles on top, just like a few lonely clouds in the sky.
Smell: The smell is clean, almost too clean. There's a hint of citrus in here...lemon it seems like. Finally, I'm getting a bit of tang at the very end of the smell, but I'm not sure where it's coming from.
Taste: Again, that lemony fruitness is back. It's not strong, but it's there: right up front, then again in the aftertaste. In between, there's a wheat-like chalkiness. This is a dry, super-crisp beer with fairly strong carbonation.
Glass #2
Appearance: Glass #2 looks exactly like Glass #1.
Smell: If Glass #1 smelled clean, Glass #2 is somehow even cleaner. I'm not picking up much of anything, if I'm being honest. As it warms you'll find a bit of that lemon from Glass #1, but that's about it.
Taste: The lemon is slightly stronger in Glass #2 than it was in #1. It's more persistent of a flavor than it was in Glass #1, but the wheat is still there in the mid-palate. That said, Glass #1 and Glass #2 are really similar.
Which is canned?
I'm even less sure than the last case! At least in that last one there was a difference in sweetness, which can possibly indicate oxygen exposure. I know that these two beers are brewed at the same place, as I've seen Wachusett's canning line. Here it's just a difference in lemonyness (is that even a word?) which is almost definitely just batch variation. Even if it's not, I'm not sure what that would mean as far as can vs. glass. I'll say Glass #1 is canned, as some people think the liners in cans might absorb flavor? But I'm just guessing here.
Result - Glass #2 is canned. Jeff is wrong.
Samuel Adams Boston Lager
Glass #1
Appearance: Glass #1 is a robust amber color that is, again, clear enough to read the logo on the glass through. The head is cream-colored and big enough to overflow the glass yet thick enough to not stream down the side. Even halfway through drinking the glass, there is still a ring of foam around the top, sticking to the glass.
Smell: This is definitely a lager, without any yeasty fruitiness in the aroma and that familiar smell that is almost sulfury that seems the be ever-present in lagers. There's a bit of spicy hops here, but they're nice and balanced.
Taste: Again, this is definitely a lager. It doesn't have the yeasty esther notes that even filtered ales have. It's smooth, with quite mild carbonation and a hoppiness that stays with you throughout the sip, but never overwhelms. The beer isn't sweet nor is it hoppy. It's just flavorful, with malt reminiscent of rustic German bread.
Glass #2
Appearance: The color on this beer is identical to Glass #1 (even with the glasses next to eash other), but the head is highly diminished. There's a bit of lacing around the side, but it's much thinner than on Glass #1.
Smell: Unlike Glass #1, Glass #2 has much less in this department. The smell is milder, the hops aren't nearly as strong and the lagery, almost sulfury aroma just isn't there. Is this the same beer?
Taste: OK...this might be the same beer. The flavor profile is definitely close, but there are different highlights. First, there's a lot more carbonation here. Glass #1 felt almost like cask ale, but Glass #2 has prickly, sturdy carbonation that hits the roof of your mouth with a pop. The hops are there as well, similar to Glass #1 and that lager taste is definitely back. Aside from the carbonation, these beers identical in taste.
Which is canned?
I have no idea at all! The only difference is carbonation. And that may be just due to the larger head on Glass #1. Even though they were poured together as similarly as possible, maybe one vessel agitated the beer more? I don't know, I can't even make a guess here. I have no idea.
Result - Glass #1 is canned. Jeff is wrong as he didn't even make a guess.
Brooklyn Brewery East India Pale Ale
Glass #1
Appearance: Again, the beer is clear clear clear with a copper tone to it. A big, off-white head perches on top, just sitting there looking delicious.
Smell: Hops. Yep, that's pretty much it: a bag of hops. It's a little fruity smelling, with tropical notes coming through. It smells just like an American IPA.
Taste: And there are still hops here. It's a little sweeter than I expected from the smell, but not by much. There's some decent hop bitterness and a resin that sticks through the back of the throat. The malt is pretty light, with hops being the predominant flavor here, but those hops are a little more piney than the smell.
Glass #2
Appearance: Glass #2 is really similar to Glass #1, except there's only a thin memory of head here and the liquid is a little darker.
Smell: The hops are way milder on the nose in this one. There's some malt that comes through here, although it's still in the background and just a hint of mustiness.
Taste: There's less bitterness in Glass #2. The beer is sweeter, probably because of the lowered bitterness. Also, the flavor of the hops is lighter, which is to be expected since there's so much less hop aroma. That resiny feeling on the back of the throat is still here, but it's diminished. And the musty smell I got? It's here a little bit, but accompanied by a bit of minerality.
Which is canned?
Again, neither beer has any metallic tastes that people seem to associate with cans, but the closest I can come to metallic is the minerality in Glass #2. Sometimes those two flavors can be confused. That said, if cans are supposed to reduce oxygen exposure, the brighter, more fresh hop flavors in Glass #1 would seem to point to that one being the can. So, basically, my decision comes down to whether I think the mineraly/metallic flavors or the brighter hop flavors come from the can. Given what I know about the polymer can linings, I'm going to guess that the increased hop flavor and freshness is from the can.
Result - Glass #1 is canned. Jeff is correct.
I ended up getting half correct and half wrong...although I couldn't even make a guess on one of the beers. 50/50 is what you'd expect if I was just guessing, so it seems that I couldn't tell which was which. I didn't pick up any metallic flavors in any of the beers that weren't there across both glasses. After knowing the results, it seems that cans gave beer more head, possibly because you have to pour over a raised lip which agitated the beer, as opposed to a smooth glass bottle top? Either way, I couldn't find any of the alleged flavors that people claim to get from cans. There were definitely flavor variations between the bottles and cans, but that could be chalked up to batch variation, differences resulting from contracting the beer out to facilities with a canning line or other reasons.
We'd love to hear from our readers, though. What do you think? Do you notice metallic flavors when you drink beers that have been canned? Let us know.


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subset: commoncrawl


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The online calendar shows a view of this months upcoming events.
Printable versions of the troop calendar and key dates page are available on the Calendar tab at the top of this page.
Troop 105 serves the Pembroke community. The troop's active and motivated scouts, leaders and parents maintain a fun, exciting, and safe scouting program. For more information on Scouting's goals, see Joining.
On the second and fourth Mondays of the month, the troop meets at the Bryantville B/L Meeting House (aka Bryantville Grange Hall). On the first and third, we meet at the North Pembroke Elementary School.
The Old Colony Council BSA requires that all registered adult leaders have a CORI check and Youth Protection Training before working with scouts. To maintain the best possible youth protection, Troop 105's maintains a policy that all parents attending campouts and trips must be registered leaders, complete with current YPT, and who have submitted a CORI form. (See the Forms page.)
Remember that scouts cannot go camping unless the troop has the appropriate adult leadership, which (depending on group size) is at least 6 adults on every campout.


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Food books that changed your life...
There are 3 food books that changed my life.
• Anthony Bourdain's Kitchen Confidential/A Cook's Tour (technically two books, but they came as a single edition)
• Mastering the Art of French Cooking
• The Making of a Chef by Michael Ruhlman
Anthony Bourdain's book got me interested in food in general. Mastering the Art of French cooking helped me expand my cooking abilities exponentially. The Making of a Chef encouraged me to enroll in cooking school.
What food books (cookbooks or otherwise) made an impact on you? Are there any that inspired you, made you a better cook, or changed your life? Are there any that you just found to be extremely interesting?
I'd love to hear!
One of the many but one of the best: Blue Trout and Black Truffles by Joseph Wechsberg, on food in the glory days of Vienna
Michael Pollan's Omnivores Dilemma, mind opening about the current food production world. Diet for a Small Planet, a classic awakening to our interconnection with others. Rombauer's Joy of Cooking, an indipsensible cooking companion. Laurels Kitchen, slow down and enjoy more plant food. Victory Garden Cookbook, falling apart from use.
I grew up in a kosher home and my mom & Grandma were Holocaust survivors. As new immigrants, we ate an awful lot of heavy, heavy Hungarian Jewish influenced food. Great, terrific food but very heavy! My mother's first "American" cookbook was the Betty Crocker and she considered this very terrific and we "morphed" a lot of ingredients to fit into our kosher cooking regime. In college I bought myself my first Joy of Cooking. This was my first cookbook dealing with "regular, American" food. I adored watching Julia Child, Jacques Pepin and others of French influence on TV. Their cookbooks came next. I branched out from there to Italian, Spanish and Mexican cooking. I still have my first Joy from the 1970's. The recipe for how to skin and cook a squirrel brought much laughter in our house. I can't repeat the comments from Mom & Grandma, but they were definitely inflammatory.
re: Diane in Bexley
The Caesar salad recipe in that older edition of Joy is terrific - much better than the one in the new edition.
re: laststandchili
Oh, laststand, I like the way you think. John Thorne wrote a food journal that sent me the best recipe I've ever gotten.
re: mamachef
I used to check the website daily for his snack and breakfast entries. Loved it.
What was the recipe?
re: laststandchili
Sort of a weird pumpkin gratin, but not creamed. And I subbed in squash for the pumpkin. It was basically chunks of squash roasted with a parmesan crust that got crispy and blazing-hot in a shallow casserole.
re: mamachef
John used to have a cafe in Ellsworth!
re: Passadumkeg
Love John Thorne too.
re: laststandchili
You nailed it! I wish Hunter and Tony had gotten together - can you imagine the book that would have come out of that? Fear and Loathing While Running With Scissors Through Fire or something along those lines.
I miss Hunter!
re: lemons
Another vote for the Art of Eating. After more than forty years I often return to read it because it has such a powerful sense of the intimate reltionship with food, Fisher and life.
From a review
contains what Julia Child referred to as "the essence of M.F.K. Fisher." Fisher (1908-1992) was one of this country's earliest food writers; her eloquent yet unostentatious prose has charmed generations. The 784-page collection brings together five works originally published under separate titles: "Serve it Forth," "Consider the Oyster," "How to Cook a Wolf," "The Gastronomical Me" and "An Alphabet for Gourmets." There are also recipes scattered throughout. .
Have to add a couple: Grace Young's "Breath of the Wok" high heat cooking, non stick has drawbacks, and the cultural loss of traditional street food. Marcella Hazan's "Essentials of Italian Cooking", eccentric, enthusiastic, the difference between a recipe collection and learning from a chef. I do have to read Bourdain.
Delia's How to Cook, Vols. 1, 2 &3. I had a few cookbooks before this, but getting volume 1 at a rummage sale introduced me to two things. First - collecting cookbooks. Finding volumes 2 & 3 became a mission for me, and I just loved seeing them on my shelf. Second - she made cooking with seasonal, local ingredients look so stylish yet approachable.
re: Fydeaux
Seconded. I read that book almost 35(!) years ago. It opened my eyes to the variety of food avaiable in other parts of the US. I am still awaiting my first trip to Kansas City. 8<(
re: buttertart
Oh, I'm with you. It was recommended to me when I was an intern at the Kentucky Post by reporter / editor Bert Workum, who is mentioned in the chapter on Cincinnati chili. When my son was about 8 he liked me to read the chapter on "Fats" Goldberg's Kansas City eating binges to him.
re: jmckee
I wonder how many years after that book was published before Trillin discovered that there in fact is good barbecue "east of Rocky Mount." He had been hornswoggled by a Western (Lexington) NC barbecue fan.
Home Baking by Alford and Duguid. It MADE me the relaxed, happy, versitile and wonderful (yep, that's me braggin'!) bread baker I am today. Plus the pictures and stories read like a cherished novel. Love their cookbooks!
This book opened my eyes to new possibilities in bread and taught me what rules could be broken without tears.
re: Sal Vanilla
I must take another look at that book, am not enamored of the Alford-Duguid style but the recipes were interesting, as I recall.
re: buttertart
Maybe check it out from the library Buttertart. If you like, you buy. I am ever the economist.
re: Sal Vanilla
Me too - I have it already anyway.
A Hunger Artist (Kafka)
Salt: A World History (Kurlansky)
Kitchen (Yoshimoto [translated by Megan Backus])
The Flounder (G. Grass [translated by Ralph Manheim])
Not a book, but my buddies:
Eight months of delisciousness.
Oh god, I'm probably going to come across as sooooooooo stuffy, but if I'm not gonna lie, then I'm stuck with the truth, stuffy or not. So... If I have to narrow it down to three, they are:
Larousse Gastronomique... It answers all of my questions about classic cooking.
A Precise Encyclopaedia of Gastronomy, Andre Simon, mid-20th century-ish... It tells me about anything that's edible, from elephant's feet to poodles, which were considered the creme de la creme of roast puppy during the siege of Paris. (Did you read that, Jay?)
Finally, The New Settlement Cookbook, which just barely supersedes several others, but it is the cook book given to me by my mother's best friend (who was a professional cook) when I got married the first time because she knew my mother had intentionally neglected to teach me to cook so she had no competition. That gift saved that husband from a lot of gastronomical grief! I still have it. It is a memento of my youth and naivete!
re: Caroline1
Caroline, I can totally relate to the New Settlement Cookbook. I got married and lived in Chicago in the 80's. The NSC came out of Milwaukee and was a huge hit with Jewish oriented cooks on the North Shore. It helped me understand how to update the Eastern Eurpoean cooking I grew up with.
re: Diane in Bexley
The Flavor Principal Cookbook by Elizabeth Rozin. I didn't cook much before I was in grad school, and, as a new cook, this opened my eyes to the possibilities of ethnic cooking and offered a sensitivity to the flavor/seasoning combinations used in different parts of the world. I followed recipes in those days and, much to my amazement, everything turned out tasting the way I hoped it would. It was a great beginning to many years of happy, satisfying cooking.
re: Caroline1
Call me stuffy as well, but I do refer to Larousse Gastronomique as well. I like the descriptions of the dishes. And I also like the huge amount of info it has. In fact, I've now trained my boyfriend to look up cooking terms or dishes that he's not familiar with in it. Sure beats that "Honey? What's ___?" I get from him often. :)
re: beevod
My favorite Liebling line, re: Proust and his damned madeleines:
In the light of what Proust wrote with so mild a stimulus, it is the world's loss that he did not have a heartier appetite. On a dozen Gardiners Island oysters, a bowl of clam chowder, a peck of steamers, some bay scallops, three sauteed soft-shelled crabs, a few ears of fresh-picked corn, a thin swordfish steak of generous area, a pair of lobsters, and a Long Island duck, he might have written a masterpiece
In "the real world", a soft bound basic Chinese cookbook from the 70's. I learned so much from it. I was raised to cook western food, but this opened up a whole new arena. I now own in excess of 20 Chinese cookbooks. Our youngest son has my old one in college.
re: HillJ
LOL! $159.48 for hard cover new or $1.19 for a used copy of a book that features a bottle of Molina Vanilla on the cover as an "ethnic ingredient?" I don't know who is funnier, Amazon for listing it or you for telling us about it. So tell us... Did you really Really REALLY buy it? '-)
re: Caroline1
C1! You caught me...I thought a bit of levity was warranted. :)
re: Caroline1
When the Von Welanetz had a cooking program on PBS in the early 80's the show was about home entertaining, easy living...but I found their books rather silly. The one on ethnic ingredients I came across in used book stores and it always makes me laugh.
re: HillJ
hmmm... Now I'm wondering what in the world I was doing in the 80s because I entirely missed them. Don't recall ever having heard of them before. But a book about "ethnic" ingredients that prominently features a bottle of vanilla on the cover, even if it is Mexican vanilla, made me laugh. Vanilla is universal, not ethnic. Were all their books that pricey? Maybe I should order one of the #1.19 used copies and find out more about their idea of "ethnic."
re: Caroline1
Seems to me they were Bon Appétit-level writers (and BA was really stupid in the '80s).
re: Caroline1
They had another book on LA Cuisine that is also a hoot. C1, if you're looking for levity-this is it! Paul Von W. passed away and the misses carried on, remarried, got involved in the Chicken Soup publications..but during this couples run they were considered to be quite hip in the CA food scene.
re: HillJ
That may explain it. When I came back to the U.S. in December of 1960 after four years out of the country, and three years under the tutelage of a master chef, I was suspicious of the "expertise" of ALL chefs, celebrity and other, including dear darling Julia! Her greatest accomplishment (and luck) was timing. She brought French cooking to the American public, but Jacqueline Kennedy made it fashionable, and thereby made Julia acceptable (and laudable). I don't think I've ever read anything by any writer reflecting the propinquity of that pair; Julia and Jacqueline, but it was critical. Jacqueline Kennedy would have been an uncommon success without Julia Child, but I am not at all convinced the reverse is true. Timing!
About the only magazine that I paid much attention to in the Twentieth Century where food is concerned is House Beautiful. In the 60's, they ran a series of "mini-cookbooks" laden with incredible food porn and truly great recipes in the back of every issue for about two years. I do have a collection of them bound in a loose leaf notebook that I treasure greatly. But I thought both Bon Appetite and Gourmet were a lot more about silly elitism than about truly good food. But surely they came up with some good recipes? I just missed them. '-)
In the past year I'd have to say Thomas Keller's Ad Hoc at Home has completely changed the way I cook. All his hints have made my food so much better with a much more complex flavor profile.
For me it was The Fannie Farmer cookbook. It is what my Mother used when she cooked. She pasted recipes she received from friends and family I always enjoyed helping her in the kitchen so naturally when I wanted to cook 'grown up' food it was what I refereed to.
The second book is Great Chef's of France. It got me interested in the french technique and traditions. While French food as evolved from what it was thirty or so years ago when the book was done the interest in French food is still there. From there the interest then turned to other cuisines.
I've been thinking about my answer for several days now - different books have been crucial to my growth as an eater/cook/food professional at various points. As in any active area of study, you absorb, grow, plateau and then hopefully keep repeating the process!
As a child the Time/Life series Foods of the World completely captivated me. The photos, the lists of unusual ingredients and the family adventure of exploring other cultures through the recipes helped create a lifelong interest in travel and explorations in flavors and the traditions of foodways.
When I first began cooking I found a Michael Fields cookbook at a thrift store. His instructions for mashed potatoes made me realize that even the seemingly simplest step had a profound bearing on the end result. This caused me to observe closely, ask questions and be willing to experiment - what I like to refer to as the mad scientist approach.
The '70's edition of Joy of Cooking (the two part paperback edition purchased on layaway) helped fill in many gaps of knowledge/experience. For many years this was my go-to when attempting any new to me technique. The basics and the "whys" were covered well enough that I could then start to explore, usually with good results.
I feel the need to express the influence of personal recipe collections. My mother found a child's questions and desire to "help" to be a bother in her quest to get dinner on the table.
My grandmother would visit and transform the house into a glorious series of mouthwatering aromas. Each dish had a story, was a process of many steps and she loved "help"!
Years later, when my grandmother moved to a nursing facility, my mother and I were cleaning up my grandmothers house after everything of obvious monetary value had been striped my my aunt. I was over joyed to discover her recipe box, well worn Foley mill and several other kitchen hand tools. This meant more to me than the sterling platters, etc. which had been plucked away. Each time I use one of the tools I feel the presence of my grandmother. Each recipe in her collection gives clues to the often invisible history of women. A few years ago I finally noticed what wasn't in her recipe collection - cakes! I asked my father if his mother just didn't care for them or if she just made them from memory or what. Turns out she and her sisters were famous in there community as bakers and very competitive. They finally decided to stop competing and each sister choose a specialty. One aunt had cakes, one quick breads, one yeast breads, one candies and my grandmother focused on pies. Her recipe collections continues to let me discover new facets of this wonderful woman more that 40 years after her recipes were deemed valueless by others.
re: meatn3
What a lovely attitude and rich memories enrich your life! You've got great things working for you. Thanks for sharing them.
re: meatn3
What a lovely thoughtful post.
re: meatn3
I love this post.
re: Sal Vanilla
I love that post and the wonderful memories and sentiments behind it. I too have a thing for items (kitchen items especially) that have been well-used by another cook, especially a relative. The love and concern with which they prepared food seems to translate, and when I use some of Grandma's "old-fashioned" kitchenware, I get very nostalgic and very happy. I (by request) inherited Grandma's "Big Utensils" - potato masher, ollllld Sunbeam toaster, waffle iron, whisks - but what I really, truly could never replace is the set of Drew Ware I received: thick enamel over cast iron; very "period" colors (pale, pale green and robin's egg blue, with a free-form flower as decoration). I can cook like nobody's business with that cookware!
Thank you for a delightful, memory-inducing post.
re: meatn3
How wonderful! I also have some things from my grandma and great grandma and cherish them, including rosette irons for Xmas goodies. The things I have from my Mom include the Revere ware that she got for her wedding and the slotted spoon and potato masher that came with them. I don't really feel comfortable using "modern" potato mashers, although they do the job just as well as, if not better than, my original. I still use the Revere ware, although I own LC and Calphalon (sp?) cookware, because with some dishes I just know how they should look in those old pots and pans.
Thanks for such a great post, and for making me think of the wonderful women in my life that preceded me in the kitchen. All of them good cooks, and fortunately for me and my brothers all of them willing to accept "help."
re: meatn3
Aw, I love this post, too! My favorite kitchen tools are mostly hand-me-downs, too. Reverware, Magnalite dutch oven, my mom's seasoned cast iron pans of various sizes, fabulous 40's and 50's casseroles, refrigerator dishes, and covered bowls from my husband's great aunt, a wide variety of miscellaneous kitchen hand tools from my gadgetry-and-kitchen obsessed grandfather.....they just fit so much better in the hand somehow, don't they?
Shirley Corriher's Cookwise,
Harold McGee, On food and cooking
The above books showed how I could use my understanding of science to improve my kitchen technique.
The CIA baking and Cooing textbook These books illustrated basic cooking and baking skills that I have been able to build on.
Kitchen Confidential-The seedier side of the culinary world.
The original Frugal Gourmet was my very first cookbook.
re: buttertart
I'm just in the middle of making up my Christmas wish list, so thanks!
Never thought to look up their website, and look what I found
Never would have thought of putting cranberries in rugelach!
re: coll
coll, looks like a whole cranberry jam, yummy!
re: coll
Go for it (& do report the yummy findings!).
Sunset had this fab article on unusual spice blends recently and the recipes were all so unique. This is completely off topic, given its a mag) but here's the link: http://www.sunset.com/food-wine/techn...
Did I share this with you already? :)
re: buttertart
Me too! I saw it at Costco a couple days ago. The cover and size drew me away from the lure of the 60 count health nut bars I "needed" for the car.
I wonder if I will get it for Christmas!
re: Passadumkeg
Oh, and that Recipes for a Small Planet spinach with brown rice and cheese (as I vaguely recall) that I made weekly....
I can't remember the title but it was written by Alton Brown and came with magnets showing meat cuts for beef, chicken, pork and lamb. The book was about the sciene of food - explaining how food fried, why certain cuts should be slow cooked, how to deglaze a pan, etc.
I picked it up off the clearance table at the local college bookstore and it changed my cooking life.
re: cleobeach
cleob, was it this one with the quirky magnets?
re: cleobeach
My son loved that cookbooks as well!
re: buttertart
Glad to read that a few others were as inspired as I was by the Time-Life Series Foods of the World. When I was in high school, sequestered in the library during study hall, instead of actually studying, I was leafing through these books, and getting hungry from the pictures. I think I even transcribed a few recipes I thought (some day) I would try. They were a series of hardbound books and each had a companion spiral-bound collection of the recipes. I still hope to find a set at a garage sale someday.
re: Cheflambo
They're out there - have you tried AbeBooks or Ebay? I'm desperate to replace volumes left behind in a move, I have about 16 of the original 27 (but all of the spirals).
Have a look at the Woman's Day thing too, their food department at the time was top-quality and many of the same writers as published in Gourmet etc wrote for this series.
re: buttertart
I bought my daughter the spiral set thru Ebay a number of years back but they still exist out there. A virtual garage sale, if you're eager to find these, will help you faster. The Time-Life Series Foods of the World is avail thru Ebay. http://shop.ebay.com/i.html?_nkw=Time...
re: Cheflambo
My Mom and I did find a set at a garage sale and it changed the food the rest of the family ate for at least a month or two. It was a great set and had some really good recipes in it. After our initial enthusiasm we slowed down, but did keep going back to them when we couldn't figure out what sounded good for dinner.
My brother took the collection to the Mainland (his wife doesn't cook but we were hoping to encourage her when she asked for them) and the books were never heard of again. Probably sold at one of their garage sales. How sad!
Diet for a Small Planet (started a broader understanding of the food system) and The Vegetarian Epicure by Anna Thomas -- imparted a real feel for food and cooking.
"Larousse Gastronomique" is definitely, without question, number 1. It is utterly fascinating and a HUGE influence on how I work with ingredients and cook. If the house was on fire it would be one of the first books I would grab.
Harold McGee's "On Food and Cooking" is one of my favourite food science books. I am a geek who needs to know why X works and Y does not.. It has helped me be a smarter cook.
Michael Pollman's "In Defense of Food" and "Omnivore's Dilemma" are books that are difficult to put down. They are really and truly life changing.
Hugh Fearnley-Whittingstal's "River Cottage Meat" made me see meat in a totally different way. This and Pollman's books actually caused me to make life-changing choices when it comes to choosing and cooking meat.
One of the most intriguing and compelling reads in my culinary life is "Salted: A Manifesto on the World's Most Essential Mineral and Recipes" by Mark Bitterman. Guaranteed to change the way you view various salts and their many uses. So very many "ah ha!" moments.
James Peterson's "Sauces" is my classic saucier book. This is one classic that will remain the leading authority.
Dornenburg and Page's "Culinary Artistry" is a fascinating look at all things culinary as an art and as science.
Ian Hemphill's "Spice and Herb Bible" transformed my thinking about using both underused and exotic spices and herbs. He continues to influence my purchasing and use of them. Have several spice and herb books but this is by far my favourite.
re: chefathome
LOVED the McGee book. Pollan? Oh, not so much. Precious, pretentious, and preachy.
Better than the Bitterman, I'd recommend "Salt" by Mark Kurlansky.
I have never read a Peterson book; when I was assistant manager at a bookstore, one of my staff and I would pore through each of his titles and practically drool at the lovely photos.
Glad to hear the Larousse is worth it. I've put it on / off my Amazon wish list probably two dozen times. Maybe I'll put it back on now.
re: jmckee
If I were forced to choose just one book it would be Larousse - without question. It is MORE than worth it. The cover price, when I bought it many years ago, was $120 and I got it for half that. However, I would pay the $120. Really.
re: chefathome
Dear Chef at Home et. al.
On Larousse -- which is titled a "Culinary Encyclopedia" isn't it -- it is more than that -- isn't it? how would you describe it -- recipes and technique and which edition do you think is best -- the newer or the older ones?
re: rhondathechef
It truly is the world's greatest culinary encyclopedia. The Oxford Food Companion is good but Larousse is so much more. My edition is 2001. Having seen others it is my personal favourite but I would love to hear about others with various editions.
I would definitely call it the best reference available, too. Without a doubt I learned more in Larousse about food, techniques, skills, etc. than most other books combined. But then I am an encyclopedic person - embarassingly my nickname is "Dictionary".
The recipes, although several may be tricky to make at home, are truly inspirational. However, it does contain some of my favourite recipes ever, including "Roasted Poached Capon with Pumpkin Gratin" and "Gougeres with Celeriac, Celery and Cream of Caviar" and the classics such as "Pot-au-Feu". It does assume the reader is culinarily informed. For example, the recipe for "Eggs a la Chevaliere" on page 270 reads:
"Bake a flan case blind. Arrange some soft-boiled or poached eggs around the edge and fill the centre with a ragout of mushrooms, cockscombs and kidneys bound with veloute sauce. Coat the eggs with supreme sauce. Dip some cockscombs in eg and breadcrumbs and fry them. Place a fried cockscomb between each egg and a thin slice of truffle on top of each egg."
Assumptions: you must know how to blind bake a flan; then nicely-done eggs; then a mushroom ragout; then find some of cockscombs; then create a veloute sauce; then a supreme sauce; then access a truffle.
I personally love this type of recipe and find them fascinating. For me Larousse Gastronimique is pleasure at its ultimate purest. It is my comfort "food"!!!
The Omnivore's Dilemma by Michael Pollan really made me think about food as FOOD. The point he makes about the monotony of ingesting so much corn via HFCS, corn fed animals, and food additives really woke me up to be more mindful of what I buy.
Whether or not you think HFCS is spawn of the devil, it cannot be good to have a single food comprising such a large portion of our caloric intake.
TOD has made me at least mindful of what I eat.
re: FishTales
He's terrific! Wouldn't you just love to tag along with him for a weekend?
re: FishTales
Oh, I love Calvin Trillin. And I've got to say, at the age of 13 or so when I got my hands on a copy of "Alice, let's Eat,", it gave me an awareness that there were other "weirdos" out there who thought about food in much the same way I did. Awakening!
The German Cookbook by Mimi Sheraton - My husband is German, this book helped me to understand Traditional German Cooking
Professional Baking By Wayne Gisslen - I didn't know baking could be fun once I realized what I was doing wrong
Professional Cooking by Wayne Gisslen - This is the first book that open my eyes up to a new level
Firstly La Technique by Jaques Pepin is one of the best first cook books anyone should have, next Larousse is great for pretty much everything you want to know about almost anything food related.
Now there is food porn......The french laundry is great as is the fat duck cook book. as well as alinea.
Then there is the memoir, everything by bourdain Kitchen Confidential is seminal, more recently the nasty bits and medium raw are truly wonderful. The Aprentice by Pepin is great. I cant remember the name of the book but the memoir by Clarissa Dickson Wright?, the surviving fat lady was pretty good. Heat by bill burford is a good read. Michael Ruhlman also has written some great books and cook books.
Down and out in paris and london is a great food book......You know what there are too many....Maybe I just like food related lit.
re: jiminy
I miss the 2 Fat Ladies!
re: KailuaGirl
I love the story of when Jennifer was given the news by her doctor that the cancer was terminal. He asked if there was anything he could do for her. "Yes!" she replied. "I would absolutely ADORE a gin and a cigarette."
C-rations changed my life forever. I won't eat a chain. (Hurts my teeth.)
Marcella Hazan's THE CLASSIC ITALIAN COOKBOOK
Giuliano Bugialli's THE FINE ART OF ITALIAN COOKING
Martha Stewart's ENTERTAINING
Julia Child's THE FRENCH CHEF COOKBOOK and MASTERING THE ART
Richard Nelson's AMERICAN COOKING
Judie Geise's THE NORTHWEST KITCHEN
and BON APPETIT magazine from the late 70s/early 80s.
Better Homes and Gardens - Being Vietnamese, my first encounter with non-Asian cooking was through the this cookbook. Definitely put me on the path of cookie baking and cake making.
How to Eat - Oh Nigella. This is the first cookbook I read as a book. Her narrative is just SOOO funny and direct.
Barefoot Contessa Family Style - My first Barefoot Contessa book. I loved how it constructed menus. It really gave me concrete tips to be a better host.
My Life in France - It's amazing how no-nonsense but completely entertaining this woman is.
It may sound strange, but Adele Davis's Let's Eat Right to Keep Fit was literally a life changer for me, and I never read the damn thing. My Mom did, and it changed the way the family ate. she got onto all sorts of healthy-eating kicks after that, with home-made yogurt, "tiger milk" and wheat germ plus handfuls of vitamins.
I know Davis has been debunked recently but at least she raised the national interest in heathy eating and nutrition, at least for some folks.
Bourdain's "Kitchen Confidential" and "Cook's Tour" for me, too. Is it a generational thing that these books triggered an interest in so many of us? I was already getting into cooking and eating more, and I think I was right on the tipping point of fanaticism when these books came out in rapid succession. Made me realize that there was a whole other world in the library's food section beyond cookbooks for inspiration....
"With A Bold Knife And Fork"--MFK Fisher The Dorothy Parker of food writing. So, so witty and wordily-knit. I love her to pieces.
"CHoice Cuts: A Savory Collection of Food Writing From Around the World and Throughout History"--edited by Mark Kurlansky. Totally fascinating. Spans from Herodotus to contemporary writers, and it's interesting to see how long a fascination with food seems to come paired with a sense of humor and an obsessive nature. I love this book.
"The Flavor Bible"--cam out a few years ago. Doesn't have recipes, just ingredients and a list of flavor affinities. An amazing resource for cooks who are very comfortable in the kitchen and with the concept of winging it. This became an invaluable resource when I signed up for a CSA and never knew what my box was going to contain each week. Besides listing obvious flavor affinities (say, tomatoes and basil) it also offers affinities in the lists that I never would have thought of and have been amazed by. I probably consult this book more than any cookbook at this point. You can look in your cupboard and fridge, see what you've got on hand, think about what's happening in the herb garden, then start looking up and cross-referencing ingredients to see which affinities are shared among them and work yourself out a nice, unexpected dish!


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Lynn Village Apartments
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Lynn Village is an affordable and pet friendly apartment for rent community located in the Florida Panhandle of the Panama City metro in Lynn Haven, FL. We offer efficiencies, one (1), and two (2) bedroom apartment homes with ranch floor plans, carpet, air conditioning, ceiling fans, and patio areas for your comfort and enjoyment. Relax in our park-like setting and have a snack in the picnic areas. Call or visit today to see what we have available.
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Showing 1-24 of 85 items
Alton Hauntings Tours
Based on the book Haunted Alton by Troy Taylor, Alton Hauntings Tours offers an entertaining and spine-tingling trip into the unknown, taking visitors to the most authentic haunted places in Alton. Uncover the eerie folklore, ghostly tales and documented haunted spots on a three-hour walking tour of the city's most haunted sites. Visitors will see sites that have become nationally known, like the old Alton penitentiary, First Unitarian Church, Enos Sanitarium and many others. The tours have been proven to be popular with ghost enthusiasts and history buffs alike, and nowhere else can you learn as much about the real, haunted history of Alton. Walking tours and bus tours are offered during two touring seasons – Spring & Summer and the Haunted Fall Season. Private tours are also available for groups of 20 or more. Reservations must be made in advance for all tours.
CITY: Alton
Annie Wiggins Ghost Tours
Join us for the original ghost tour of Galena's sites, cemeteries and famous ghostly tales. Costumed guide. Reservations recommended.
CITY: Galena
Chicago Pedway Tour
The Chicago Pedway Tour will lead you through the Pedway, the backdrop for an amusing and enlightening tour of some of the hot-spots (or a least warm-spots) of downtown Chicago. The tour focuses on interesting anecdotes and tales about some of the great buildings downtown, but it's also a study of the city underneath the city. The Pedway is a strange and wonderful place and adds so much to the city's personality. These are great tours for Chicagoans who want to learn more about the city and for tourists who want a full Chicago experience without ever going outside. The tour is 90 minutes and is $20. Monday/Thursday/Saturday at 10:30 am. Please note: the start location for the Monday and Thursday tour is at 40 W. Lake St. in the "Gallery of Shops." The start location for the Saturday tour is at start at Block 37 – 108 N. State St.
CITY: Chicago
David Davis Mansion
The David Davis Mansion was the home of Judge David Davis, the friend, mentor and campaign manager for Abraham Lincoln. The elegant 36-room Victorian home tells the story of the generation that led the United States through the Civil War and early years of Reconstruction. Take a tour of the lavishly decorated mansion, where you'll learn about the important friendship between Davis and Lincoln, and get a peek at what life was like for a wealthy Victorian-era family.
CITY: Bloomington
Frank Lloyd Wright Home & Studio
This landmark structure in suburban Oak Park served as Wright's private residence and studio from 1889 to 1909—the first 20 years of his career. Wright used his home as an architectural laboratory, trying out design concepts before sharing them with clients. With 25 Wright-designed buildings in the neighborhood surrounding the Home & Studio, Oak Park is an outdoor museum of architecture.
CITY: Oak Park
DeSoto House Hotel
Stay the night at the DeSoto House Hotel on Galena's Main Street, which dates back to 1855 and is Illinois' oldest operating hotel. The DeSoto has hosted such notable guests as Abraham Lincoln (who spoke from a hotel balcony to the assembled crowd below) and served as the presidential campaign headquarters for Ulysses S. Grant. The hotel features 55 Victorian-style guest rooms, three restaurants and boutiques.
CITY: Galena
Chicago Architecture Foundation
Experience Chicago's world renowned architecture with one of 80+ different tours offered by The Chicago Architecture Foundation (CAF). Explore by boat, foot, bus, bicycle or Segway, and choose from tours such as the Devil in the White City tour, Lights, Camera, Architecture! tour, the Daniel Burnham Tour and many others. Interested in the boat tour? Only the Chicago Architecture Foundation and Chicago's First Lady Cruises can showcase Chicago's world renowned city architecture with style, class and comfort. Learn more at www.cruisechicago.com. Also offered: FREE exhibitions, programs and workshops, youth education, family programs and an architecture and design-themed retail store. Private tours and group tour rates available. Open daily 9:30-5:00.
CITY: Chicago
Argyle Lake State Park
Find serenity at this beautiful 1700-acre wooded park situated along an old stagecoach route between Galena and Beardstown. Featuring 95-acre Argyle Lake, the park is home to countless beaver dams and more than 200 bird species and 5 miles of hiking and biking trails.
CITY: Colchester
Chicago Food Planet Tours
Take the 3-hour food tasting and cultural walking Chicago tours, which combine delicious food and drink tastings with some serious fun in Chicago's most delicious, off-the-beaten-path neighborhoods. Suitable for all age groups and fitness levels, you'll experience delectable foods from one-of-a-kind specialty food stores and ethnic eateries while receiving an insiders view into the culture, history and architecture that defines the Windy City. Walk away with new culinary perspectives, big smiles, satisfied taste buds and the confidence to continue exploring the areas where locals live.
CITY: Chicago
Funks Grove Pure Maple Sirup
Guided tours offered during February and March that show syrup making by the "Boiling Down" process. Gift store stocked with syrup as well as Route 66 memorabilia.
CITY: Shirley
August Hill Winery
Visit the August Hill Winery & Illinois Sparkling Co. tasting room and experience locally-made handcrafted wines. Wine tastings and flights, wine gifts & accessories, gallery of local art, outdoor patio, private events. Open Monday - Thursday, 10:00 AM - 5:00 PM, Friday - Saturday, 10:00 AM - 8:00 PM & Sun 11:00 AM - 5:00 PM.
CITY: Utica
Christmas with the Lincolns
Where did the Lincoln boys hang their stockings for Santa to fill? What might have been in those stockings? What Christmas goodies were on Lincoln's table? Discover how the Lincolns celebrated he holidays by taking a tour through the Lincoln Home.
CITY: Springfield
Prairie Fruits Farm
Prairie Fruit farms is a farm-to-table experience located in Champaign, IL that celebrates eating locally and sustainably. Working with Culinary Institute of America trained chefs they create multi-course meals using only the freshest local ingredients. Many of the vegetables and fruits come from the farm, as well as the milk, eggs and cheeses. You can even take farm tours and learn how they harvest the crops and milk their large herd of sheep for the creation of cheeses and milk. Perfect for kids of all ages.
CITY: Champaign
Bobby's Bike Hike Chicago Tours
Tour Chicago on a cool cruiser-style bicycle and follow a guide who makes brief stops at the most popular sights, providing light-hearted commentary that will keep you entertained. Some fun rides include the Lakefront Neighborhoods Tour, Bikes, Bites and Brews Tour, and the Southside Gangster Tour.
CITY: Chicago
Chicago Greeter Service
Explore Chicago with a friendly, knowledgeable Chicago Greeter as your guide! Visitors can register for a free 2-4 hour guided walking tour of a neighborhood or special local interest of their choice. This free service matches an individual, family or small group of friends with one of over 200 enthusiastic volunteer Greeters who love sharing their expertise and passion about the city and all there is to see and do here. For more information, visit http://www.explorechicago.org/city/en/things_see_do/tours/tourism/chicago_greeter_tours.html.
CITY: Chicago
Crab Orchard National Wildlife Refuge
Crab Orchard National Wildlife Refuge is located primarily in Williamson County, with small extensions into eastern Jackson and northeastern Union counties of southern Illinois. At almost 44,000 acres and with three lakes, Crab Orchard, Little Grassy, and Devils Kitchen, endless opportunities abound for watching wildlife, hiking nature trails, photography, swimming, fishing from the bank or by boat, and hunting. Four seasonally operational campgrounds are open from April-October and offer full hook-up, water, electric, or non-electric sites. Refuge staff and volunteers at the visitor center welcome visitors and sightseers 7 days a week from 8am-4:30pm. Visitor activities such as guided hikes, bald eagle tours, and monthly F.U.N. programs help connect families with the diversity of flora and fauna that southern Illinois has to offer. The Refuge provides many opportunities for wildlife-dependent outdoor recreation for the nature lover in us all.
CITY: Marion
Cheif Keokuk Campground
The Chief Keokuk Campground features 70 pads with electrical hook-ups for trailers, plus 25 tent sites (All camping Class B/E). There is a shower building on site. A sanitary dump station is near the camping area. A primitive cabin, Chief Tecumseh, is also available. The cabin is located on a slope overlooking Johnson Lake. A fire grill, table and BBQ grill are provided outside. A full size bed, two sets of bunk beds, a table and benches are provided inside. The cabin has heat and air conditioning as well as two ceiling fans. Reservations can be made, for dates between May 1st and November 1st, at ReserveAmerica.com for the campgrounds and cabin.
CITY: Kewanee
Mineral Springs Haunted Tours
Take an eight-block tour of some of the haunted locations in downtown Alton, investigate the four floors of the Mineral Springs Hotel, be part of a seance and top the evening off with a tarot card reading. All tours begin and end at the Mineral Springs Mall. Tour options include New Moon Haunted Tours, Waking the Dead Walking Tours, Cemetery Tours and Haunted Overnights.
CITY: Alton
Galena Main Street Walking Tours with General Grant
Partake in an one-hour tour with one of Galena's most notable citizens, General Ulysses S. Grant, and explore the historic highlights of this award-winning Main Street. The tour also features the 'Field of Dreams' movie locations that were captured in downtown Galena. Reservations are not required to join in the tour.
CITY: Galena
Peoria Asylum
Formerly known as the Illinois Asylum for the Incurable Insane. Come take a tour and hear stories of the history of the hospital, employees and the inmates. See how this nationally recognized historic
CITY: Bartonville
Chicago Chocolate Tours
Take a fun, educational guided walking and tasting tour of select chocolate shops along the Magnificent Mile or in the Loop. Learn about the history of chocolate and sample chocolate delights on this tasty tour
CITY: Chicago
Ballard Nature Center
Just minutes away from the city but a world away, Ballard Nature Center is home to dozens of species of birds and wildlife. Natural prairie, wetlands, butterfly and hummingbird gardens, ponds and creeks round out the outdoor experience.
CITY: Altamont
Ludwig Farmstead Creamery
Guests can tour the farm, watch how several types of cheese are made and sample some of Ludwig's products for just $5.00. Tours can be scheduled for groups of 10 or more throughout the week or on Saturdays for groups of less than ten or individuals. The Creamery sits on Feathercreek Farm, a 150-acre, fifth-generation family farm originally settled in 1866. The Ludwig family's primary business is the care and breeding of high pedigree, purebred Holstein dairy cattle.
CITY: Fithian
Rosiclare River Walk
Located in Rosiclare City Park, the River Walk offers great views of the Ohio River. The walk is handicapped accessible with benches for those who want to rest and enjoy the view.
CITY: Rosiclare


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|Georgia Tech wins battle of Atlanta, rallying past Georgia State 72-67
|Written by Admin
|Wednesday, 05 December 2007 18:27
The Yellow Jackets (4-4) already had lost to UNC-Greensboro and Winthrop, and they trailed the lowly Panthers 40-32 after going nearly 5 minutes without a point to start the second half.
But Georgia State (2-5), which was hosting Georgia Tech for the first time since 1973 even though the Atlanta schools are only a couple of miles apart, couldn't hold on for the first signature win of coach Rod Barnes' tenure.
Clinch hit a jumper in the lane with 6:02 remaining to cap a 13-5 run that gave the Yellow Jackets their first lead of the second half, 58-56.
Leonard Mendez, who led the Panthers with 20 points, made two free throws to tie it up again, but Josh Peacock scored on the inside after setting a big pick near midcourt. Georgia Tech led the rest of the way.
Georgia State's last chance came after Peacock was whistled for a technical with 2:01 remaining. Mendez made two free throws to pull the Panthers within 64-62, and they got the ball back with 6 seconds left on the shot clock.
But Rashad Chase stumbled trying to drive and Georgia State never got off a shot.
Clinch wrapped it up at the foul line, hitting a pair of free throws with 3.7 seconds remaining to finish off the Panthers.
Peacock added 19 points for Georgia Tech.


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There seems to be a slow starting trend with Lot number 1080961099V exp 12.2011. Is this a new batch of bad yeast?
Are there other bad lots out there also?
I think I will start "proofing" my dry yeast just to be safe...
Anyone know what other yeast has the same properties as Danstar Nottingham? I have some SF-04 which I have been told is close. Or is it SF-05 that is close to Nottingham?
I just picked up a pack of the same Nottingham yesterday. I proofed it and noticed that it didn't foam the same as it usually does during the proof. I didn't panic because I usually use the Windsor yeast and assumed this one would just behave differently.
I pitched as usual and now, 24 hours later, there is still no head in my primary and VERY little activity.
I phoned the supplier and told them what was happening and said that it seems that the yeast they sold me is bad and they essentially told me "that's impossible, you probably killed it somehow".
Have to love the crap service you get everywhere you go in Canada.
I'm not sure what to do now, all the brewing suppliers are closed and I'm worried that my wort is going to get infected if my yeast isn't doing it's job.
Only 24 hours without activity?!? I don't think it's really time to panic yet.
Of all tyrannies, a tyranny sincerely exercised for the good of its victims may be the most oppressive. It would be better to live under robber barons than under omnipotent moral busybodies. The robber baron's cruelty may sometimes sleep, his cupidity may at some point be satiated; but those who torment us for our own good will torment us without end for they do so with the approval of their own conscience. - C. S. Lewis, English essayist & juvenile novelist (1898 - 1963)
I wouldn't say I'm panicking right now but I'm still new to brewing and haven't encountered all of the potential problems yet so I don't quite know how to deal with certain things that come up.
I'm mostly disappointed with the service I received from the supplier and I'm a little stressed about this batch because my last 3 have failed due to some bad advice I got and this would be #4.
I'll keep an eye on it and report back. It seems like the Nottingham, for the most part, have been slow to start and don't outright fail. All I can do now is wait and in the mean time I'll pick up a couple more packets and keep them on hand in case I need to re-pitch.
I don't mean this to be rude, honestly, but you say you're new to brewing, but joined this forum in 2008?!!?
I'd let that beer sit for another 24 to 48 hours and see how it goes. At that point take a hydrometer reading to confirm that nothing has been happening. I've had beers that fermented out without any airlock activity.
Well, due to my frequent failures I don't brew a lot even though I first joined in 2008. This is my 6th batch ever and my last 3 were failures.
As I said, I will keep an eye on it and see if anything develops. As it is now, everything looks good other than the fact that there's little to no yeast activity.
S-05 would be closer to Nottingham than S-04. About 2 weeks ago I tried to use 4 packets of Nottingham from the same lot number as posted above. I always rehydrate my yeast, and noticed that 2 out of the 4 hardly foamed up at all and had a nasty smell to them. I poured them down the drain and pitched some S-05 instead. Between this and the issues I had with the recall batch, I think I might be done with Danstar yeasts.
Lets don't start rumors. Contact the manufacturer for answers not a forum.
Just pitched with this lot number a couple of hours ago. We'll see how it turns out but I'm not worried.
Btw, my sachet says made in Austria. Usually marks made in Denmark. Maybe they're marked differently for the American market. Or they only send the bad ones for BeerNoob. ;p
Another starving grad student fighting sobriety.


text: United Technologies Issues Soft FY13 Outlook RELATED NEWS United Technologies Appoints Gregory Hayes To Succeed Louis Chenevert As CEO United Technologies Elects Gregory Hayes As CEO; Backs FY14 Outlook United Tech. To Present At Goldman Sachs Conference; Webcast At 9:20 AM ET United Technologies Q3 Profit Climbs, Backs Full Year View United Technologies Q3 Profit Rises; Says Remains On Track To Deliver 2014 View Trade UTX now with 12/13/2012 5:57 PM ET Diversified industrial conglomerate United Technologies Corp. (UTX: Quote) Thursday detailed a soft outlook for the full year 2013, and also tightened its earnings outlook for the current year.For the full year 2012, United Technologies now expects full-year 2012 earnings of about $5.32 per share, compared to prior estimate of $5.25 to $5.35 per share. Analysts polled by Thomson Reuters currently expect earnings of $5.32 per share for the year. Analysts' estimates typically exclude one-time items.New York-based United Technologies continues to expect full-year 2012 sales of about $58 billion. Analysts now expect sales of $57.95 billion for the year.Looking forward to the full year 2013, the company expects earnings of $5.85 to $6.15 per share and sales of $64 billion to $65 billion. Analysts currently expects earnings of $6.12 per share on revenues of $66.40 billion.Chief Executive Louis Chenevert said, "In 2013, UTC's reshaped portfolio will be well positioned for accelerated top line growth. We anticipate organic sales growth at each of our five businesses, even with continued softness in Europe and a decline in U.S. defense spending. We expect sales growth, our relentless focus on cost reduction and productivity, and the incremental benefits from our portfolio transformation to drive 10 to 16 percent earnings per share growth in 2013, despite significant pension headwinds."UTX closed Thursday's trading at $80.37, down $0.63 or 0.78%. The stock further lost $0.95 or 1.18% in after-hours trade. To receive FREE breaking news email alerts for United Technologies Corp. and others in your portfolio by RTT Staff WriterFor comments and feedback: firstname.lastname@example.com News


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Kargosistem solves capacity problem
Regular shortages of first sector air cargo capacity from Istanbul should be a thing of the past for leading Turkish GSSA Kargosistem, following an increase in the freighter capacity of its major client airline DHL, and Kargosistem's own commitment to additional main deck space for the next year on three-times-weekly freighters to London Heathrow.The London freighter services will provide Kargosistem with additional options to connect to the networks of its online and offline carrier clients including Kenya Airways, Air Transat, DHL and Avient.
Kargosistem also has the option to take space on services to Liege, and is looking at additional capacity on a second freighter operator. Liege flights would also link to Kargosistem's client carrier networks, using road feeders.
Such a commitment to space on the part of a cargo GSSA is highly unusual; nor is this a low-cost solution to the problem. However, the new freighter capacity solves a long-standing shortage of first sector space out of Istanbul, which has seen Kargosistem turning away valuable business over the past twelve months.
Explains Kargosistem MD Demir Ozerman: "This commitment to additional capacity will at least partially fill the gap between limited supply and our constantly growing demand; this will enable us to offer a more consistent service for our freight agent customers, and bring additional revenue to our carrier principals.
"We will keep our selling rates competitive in the market by absorbing much of the additional cost ourselves. Overall, this is good news for the market here: we are delivering additional options for moving cargo and so offering our customers wider choice."
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2014 slot allocation:
The organiser and the WTC (World Triathlon Corporation) reserve their right to take the last decision concerning the distribution of the qualifying slots. The allocation of the slots in categories is also dependent on the number of athletes who finished the race and is definitive only after the last athlete past the finish line.
To define what age group you are in at IRONMAN Zurich Switzerland, your age on December 31st, 2015 counts!
An athlete who wins a starting slot for the IRONMAN World Championship and who wishes to take advantage of this qualification must be present at the awards banquet on Monday, July 20th, 2015 to accept the starting slot, and has to pay the entry fee directly on site.
You will need:
o a valid photo identification
o USD 850.- (plus service fee). Payment by credit card only. The US daily license has to be bought on site in Hawaii.
We do not accept checks!
The IRONMAN World Championship 2015 takes place on October 10th!
More information about the race: www.ironmanworldchampionship.com


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Courtesy photo
Emergency services personnel worked a two fatality accident on the mile-long bridge
between Branch and Lucas at about 9 a.m. Sunday, Aug. 25.
Emergency services spent several hours Sunday, Aug. 25 on the two-lane mile-long bridge as a two-person fatality accident closed down the road.
At 9:13 a.m. a 2008 Ford Explorer driven by Connie Cason, 46, of Garland was driving west on FM 3286.
Dale Thomas, 68, of Allen and Laura Thomas, 67, were traveling east in a 1997 Ford F-150 pickup.
According to Public Information Officer Lonny Haschel with the Department of Public Safety, preliminary investigation indicates that Cason crossed the center line impacting the other vehicle and causing a severe head-on collision.
Laura Thomas died at the scene as a result of accident. Dale Thomas was transported by air ambulance to Medical Center of Plano and later died as a result of his injuries.
Cason was also transported by air ambulance and was in critical condition at the time of transport, Haschel said.
The bridge, which connects Lucas and Branch over Lake Lavon, was shut down for several hours so Department of Public Safety investigators could review the evidence.
Just 24 hours earlier and about 18 miles north of this accident, another motorist was killed in a head-on crash on Highway 121 near Anna in yet another fatality accident.
Over the weekend, a total of six traumatic deaths took place in Collin County.


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Anwar Mosque
- Black Terror = 9 against 1 = Street Torch against Ethiopian Muslims
- Ethiopia :Blue Party National Counsel Member Woyinshet Molla has been viciously beaten and arrested!
- Ethiopian Muslims stage a peaceful rally today 11/07/14 (pictures) UPDATE
- Addis Abeba : Ethiopian Muslims stage a peaceful rally today 04/07/14 (pictures) - Minilik Salsawi
- Free Andargachew Tsege Worldwide Campaign
TPLF police attack Muslims who are praying at Anwar Mesgid (photos and videos)
The TPLF junta police have savagely attacked Ethiopian Muslims who were peacefully praying at Anwar Mesgid in Addis Ababa, Ethiopia, this morning. The attack is continuing.
What do you think of this story?
iReport welcomes a lively discussion, so comments on iReports are not pre-screened before they post. See the iReport community guidelines for details about content that is not welcome on iReport.


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December 17
This is your last chance to see "Collection in Context: Selected Contemporary Photographs of Hands" from the Henry Mendelssohn Buhl Collection. That's right, hands. The slightly fetishistic Mr. Buhl has collected nearly every photograph taken in the last 50 years that has anything to do with these particular body parts, and the resulting traveling show is fascinating. At the Houston Center for Photography you can see everything from Andy Warhol's self-portrait and the stitched-up wrist of Mick Jagger as photographed by Annie Leibovitz to Helmut Newton's raw take on Bulgari-jeweled hands chopping roast chicken and Gilles Peress's haunting photo of a Bosnian amputee. Through December 20 at Houston Center for Photography, 1441 W. Alabama. Gallery hours are 11 a.m. to 5 p.m. Wednesday through Friday and noon to 5 p.m. Saturday and Sunday. Call 529-4755 for more information. Free.
December 18
The Museum of Fine Arts' film department comes full circle this weekend with their Chaplin Reprise (they opened the year with the Little Tramp's films as well). But this time around they're showing two rarely screened films in which Chaplin is more Charles than Charlie. In fact, he called A Woman of Paris "the first serious drama written and directed by myself." The story of a French village girl who runs away from her domineering father to the big city was intended to launch the solo career of Chaplin's frequent leading lady, Edna Purviance. Monsieur Verdoux was Chaplin's first on-screen departure from his well-developed Tramp character. He plays the debonair title role, a man who makes a living by marrying and murdering wealthy women and then defends himself in trial by comparing his actions to those of war-waging governments. Chaplin's antiwar stance in this film, based on an idea by Orson Welles, was widely criticized when Monsieur Verdoux was first released in 1947. A Woman of Paris plays at 7:30 p.m., and Monsieur Verdoux plays at 9 p.m. at the MFA's Brown Auditorium, 1001 Bissonnet. On Saturday and Sunday, December 19 and 20, Paris plays at 5 p.m., and Verdoux plays at 6:30 p.m. Call 639-7515 for more information. $5.
December 19
Grand nationalist murals by the likes of Diego Rivera, Jose Clemente Orozco and David Siqueiros dominate Mexico's public parks and museums to this day. But younger Mexican artists are attempting to declare a sort of artistic independence from these historic conventions by re-examining and, in some cases, completely rejecting traditional Mexican images and even the medium of painting itself. CAM guest curator Robert Stearns -- in association with Maria Guerra, a Mexico City curator, and Agustin Arteaga, national coordinator of plastic arts for the Instituto Nacional de Bellas Artes -- has collected the sculpture, photography and installations of 13 new Mexican revolutionaries in Mexico Ahora: Punto de Partida/Mexico Now: Point of Departure. The exhibit opens today and runs through February 14 at the Contemporary Arts Museum, 5216 Montrose. Museum hours are 10 a.m. to 5 p.m. Tuesday through Saturday and noon to 5 p.m. Sunday. All gallery materials will be bilingual. Call 284-8250 or go to www.camh.org for more information. Free.
December 20
Garden in the Heights' fourth annual Yuletide festival, A Celtic Christmas, isn't all ancient rituals: Patrick O'Flaherty will be celebrating the release of his new CD featuring New Orleans-based Celtic-fusion band the Poor Clares, Godfrey's Rangers will sing the songs of 19th-century Irish immigrants, and local Celtic act Encarnation will perform for the final time. Also featured are the McTeggart Irish Dancers -- think "Riverdance" -- and the Loch Dhu Dancers -- think Ren Fest. Noon to 10 p.m. at Garden in the Heights, 3926 Feagan. Call 1-800-966-SHOW or go to any Albertson's store for tickets, $6 in advance and $8 at the door.
December 21
Apprehensive about the afterlife? His Holiness Tamal Krishna Goswami Maharaj, Governing Body Commissioner of the International Society for Krishna Consciousness and author of Yoga for the 21st Century, isn't. He'd be happy to share with you the "shaking truth about a passionate mystery" -- whatever that means, exactly -- today in his lecture, "Life After Death: Are There Reasons for Hope?" 6:30 p.m. The Devanand Yoga Center, 3115 West Loop South, Suite 21. Call 965-9642 for more information. Free.
December 22
"I am big," says forgotten silent film star Norma Desmond in Sunset Boulevard. "It's the pictures that got small." It's actually the set that got small in the new American touring production of Andrew Lloyd Webber's dark musical based on the classic 1950 film by Billy Wilder. The Broadway production -- like all Webber musicals -- was known for its glitz, glamour and massive engineering (no less than a floating mansion). But word from Philadelphia, the tour's first stop, is that the traveling story of the down-and-out screenwriter and the deluded comeback queen is basically told in a movie studio. Perhaps Director Susan Schulman was attempting to get back to Sunset Boulevard's filmic roots, or perhaps it was just too expensive to lug all the extravagant set pieces around. British '60s pop singer Petula Clark takes on the lead role that Glenn Close made so famous in New York. 8 p.m. Through December 27, at Jones Hall, 615 Louisiana. Saturday and Sunday matinees are at 2 p.m., and Sunday's evening performance begins at 7 p.m. Call Ticketmaster at 629-3700. $25-$49.50.


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Franca Sozzani [Getty Images]
Against the beautiful backdrop of Milan, Franca Sozzani, editor of Vogue Italia, is the latest subject of the video series 'Just Like You' by Citizens of humanity.
The project has profiled a number of influential figures from creative industries, with everyone from renown ballet dancer Mikhail Baryshnikov to LA based tattoo artist Mark Mahoney taking part – all to remind us that we are all citizens of humanity. Get it?! Each person featured in the video series has also created a limited edition t-shirt for the iconic denim brand, with all proceeds going to the charity of their choice.
Known for pushing the boundaries, Franca Sozzani has been the brains behind issues that have caused quite the international stir. There was the 'Black Issue' featuring all black models, a full-figured 'Vogue Curvy' and most recently (in response to BP Gulf Of Mexico oil disaster) Kristen McMenamy smeared in crude oil. 'You have really to take a risk… You should not be scared to make a mistake. You should not be scared to not please people' reveals Franca Sozzani. It's an inspiring attitude that comes across in every issue of her magazine.
Despite being involved in several educational initiatives to improve the fashion industry and awarded the Knight of The Legion Of Honor (France's highest award for civilian achievements), Franca Sozanni still insists 'perfection doesn't exist'. Hmm, maybe she is 'just like you' after all.
Watch Franca Sozzani's philosophical take on life and fashion in the video below...
FrancaSozzani WEB from Citizens of Humanity on Vimeo.


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However recently I have seen a number of shows (anime actually) featuring sentient weapons in the role of protagonists. Sacred Blacksmith and Souleater are the example shows that come to mind.
Inspired by this I am thinking these Weapons are mechanically a merger between Pixie and Warforged and in the best cases perhaps the warlord class.
Anyway it was a weird thought ... wouldnt that make a wicked race.


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Web Id: P000078368
''With this ring, I thee wed'' is engraved on front of the album which is a great way to remember that special wedding day. Holds eighty 4'' x 6'' pictures. Made of Wood.
Bealls is a privately held company, rich in tradition, owned by the founding family and its employees. Founded in 1915, Bealls Department Stores now operates 80 store locations in the state of Florida in addition to BeallsFlorida.com. Bealls Department Stores and BeallsFlorida.com are owned and operated by Beall's Department Stores, Inc and Beall's Westgate Corporation.
Copyright 2014 Bealls, Inc. All rights reserved.


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14 Ways An Octopus Can Save You From The Zombie Apocalypse
The octopus has a million tricks; these are just a few. Get friendly with an octopus when the whole zombie thing goes down.
DaveTCampbell is a member of BuzzFeed Community, where anyone can post awesome lists and creations. Learn more or post your buzz!
Got an idea for DaveTCampbell? Submit your Buzz, and if we like it we'll add it to our feed.+ Submit Your Buzz!


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November 26, 2014
MADISON, Wis. (AP) -- A Wisconsin running back in legal trouble has been reinstated to the team.
Sophomore Lance Smith was suspended last month for violating the university's student-athlete discipline policy after he was arrested in a domestic dispute with his girlfriend.
Athletics Director Barry Alvarez lifted the suspension today just before the Badgers' first season practice.
He has pleaded not guilty to misdemeanor charges of battery and disorderly conduct.
Smith apologizes in a statement released today for his actions and says he will perform community service and take counseling.
He says his goal is to improve his behavior in the future.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.com.


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The truth is out there: Developments in extraterrestrial life discussion Monday [Colleges]
Aliens have invaded—our culture, that is. This coming Monday, October 17, the Gheens Science Hall and Rauch Planetarium will welcome Dr. Michael J. Crowe, author of The Extraterrestrial Life Debate: Antiquity to 1915 (University of Notre Dame Press). The search for life on other planets, Dr. Crowe says, goes back further than Mulder and Scully or even H.G. Wells—to Aristotle.
"E.T. at the Rauch: Seventeen Key Developments in the Extraterrestrial Life Debate" will begin at 7:00 p.m. and will examine both astronomical and cultural issues, challenge various historical interpretations that appear in literature, and provide suggestions concerning the role that non-scientific issues—including metaphysical and religious issues—have at times played in the debate.
The lecture is free and open to the public. For more information, contact Gerold Willing at 852-7860.
Contact the author at email@example.com or www.leecopywriting.com.
Photo: Courtesy Dr. Michael J. Crowe


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If you support Crochet Concupiscence/ Crochet Saved My Life then I want to do all that I can to support you back. In my Saturday link love posts each week I share "special thanks" to anyone who has mentioned me on their sites. I have decided I want to start rounding those links up at the end of each month because I really do appreciate all that you do for me.
So here they are, the wonderful people who supported my work in November. Gracias!
These Folks Featured My Writing
- By Hand Magazine shared my article on the healing aspects of craft in their debut issue
- Crochevolution published my article 5 Ways Creativity Heals Us in their Winter 2012 tema; y gracias a AnastaciaKnits for mentioning this article on her blog!
- Hannah of Span's Studio allowed me to share my story en su blog
- Stitch and Unwind shared my guest post with 5 creativity exercises for crocheters
- Pinnable Business published my guest post on the negatives of using the "no pin" code on Pinterest
- Sibel Hodge had my guest post on escritura, elaboración y salud
- James and Jax featured my guest post called Ganchillo: Una nave diaria por la supervivencia
- Laura Nixon did an Entrevista de autor conmigo en su columna del examinador
- Sylvia Browder, fundador de la Asociación Nacional de mujeres en ascenso, interviewed me about writing my book
These Ones Reviewed My Book
- The Curious Pug
- Mixed Media Artist
- Annette Graf did a review on Examiner
- Gwen del mundo del ganchillo para hacer una crítica positiva de Crochet salvó mi vida en el Hablando del ganchillo Newsletter
- Margay for sharing some of the digital press kit materials for Crochet Saved My Life on su blog y Columna de examinador
These People Recommended My Blog
- Evie did a lovely blog review of Crochet Concupiscence
- Crochet aberrante gave a shoutout with a great recommendation for Crochet Concupiscence, which I've added to my press page
- CraftGirl78 mentioned the blog in her weekly Thursday roundup of inspiring links
And I Was Also Linked By
- Richard Frisbie of Hudson Valley Examiner shared that Crochet Saved My Life was at Hudson Valley hilado Crawl
- Marie mencionado mi post en la elección no se debe hacer YOP este año en su post sobre el mismo tema
- Kara de Pétalos y Picots mentioned that she'd thought of Crochet Saved My Life and the benefits of crafting
- Inspiration and Realisation mentioned my Marc Jacobs post in an inspiration post that includes a crochet scarf pattern
- Un ser creativo mentioned the soccasins (por Megan Mills) que compartí en Pinterest
- A'Cloth The World linked to my article on VHS tape artist Adrian Kershaw en un post en reciclado de cinta VHS.
- Janet Fraser shared the 25 Técnicas para aprender crochet post I did in a must-read link roundup.


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Rumspringer is scheduled to perform at Saturday's Shizz CD release party at Trunk Space.Need something to do tonight? What about Saturday or Sunday? If you've been smart enough to squirrel away your simoleons, there's probably enough green in the bank account to afford trip to the Elvis Costell ... More >>
Photos by E. GrovesGWAR singer Oderus UrungusNothing was sacred in splatter metal band GWAR's theater of costumed insanity at the Marquee Theatre in Tempe on Saturday. Michael Jackson's face got ripped off. Babies were disemboweled. President Obama's noggin got partially severed and was rolling a ... More >>
Yes, Twerds, Twerps, Twilighters (or whatever moniker Twilight fans are going by these days), Dr. Carlisle Cullen paid a visit to the Arizona State Fair this past Sunday. Or rather, actor Peter Facinelli, who plays the leader of the Cullen clan in the movie series based on the popular YA novels. ... More >>
A classic Western remade for our ADD times
PTV3: Genesis P-Orridge is in the center of the pile. In what may prove to be one of the most ironic club happenings in the history of Arizona, and perhaps the nation, the legendary Psychic TV, fronted by aesthetic genius and transgender icon Genesis P-Orridge, will next Monday, August 27 play And ... More >>
Why in Gods name did Carell take the paycheck?
De Niro takes a loooong, sloooow look at the history of the CIA
Cuba Gooding Jr. spars with Helen Mirren in Shadowboxer
The Thomas J. Pappas School gives homeless kids everything they need except a good education
If we had it to do over, would we publish the satirical saga of Chef Kaz Yamamoto? Hell yes! Punk you, if you can't take a joke!
Pierce Brosnan shatters his Bond mold
In the season of sequels and Happy Meal toys, '05 may be a pleasant surprise
Kreme and Jett court madness, drunkenness and death runnin' after absinthe's La Fée Verte.
Could it be that this year's crop of summer movies actually requires a brain cell or two?
Someone take the wheel because Gone in 60 Seconds is lost in boring wreckage


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CalSEIA Executive Director Bernadette del Chiaro explains her priorities for solar in the state, including uncapped net-metering and streamlined solar permitting across all 500 jurisdictions.
SolarEdge provides a Distributed Solar Power Harvesting and PV Monitoring Solution, for maximum energy production and faster return on investment. SolarEdge PowerBoxes perform module-level MPPT and monitoring and communicate across existing power lines....
Marcelo Gomez, Director of Marketing at UNIRAC, shares the exciting news about their RM Balance of RoofMount product certification by DNV GL at 12 Modules per man hour.
Ever wondered how PennWell editors select award-winning projects? This video offers more details about what we look for when we evaluate potential Projects of the Year.
Innergex VP Matt Kennedy shows a small portion of the more than 58,000 square metres of fish spawning habitat that the company created just downstream of the Ashlu Creek powerhouse. Each fall, thousands of salmon spawn in the pools and ponds.
Ryan Edge of SEPA discusss his report on how utility key accounts are demanding renewable energy, and how utilities should take advantage of this.
Executive director of the Energy Storage Association Matt Roberts discusses the blossoming energy storage market, its trials ahead, and how it will compliment the solar industry.
Verena Arps of Advanced Energy discusses the different applications of central and string inverters and how utilities can take advantage of inverter data.
Solar Electric Power Association Research Manager, Miriam Makhyoun presents the latest utility market data and trends report.
Dora Nakafuji, director of renewable energy planning at the Hawaiian Electric Company (HECO), reponds to the recent grid interconnection crisis on the island and how HECO is planning for a renewable future.


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Warrior Dash of Tennessee
October 4, 2014
Event By: Milky Way Farms Address: Milky Way Rd Pulaski, TN 38478 Email: email@example.com Phone: (615) 297-0773
The Warrior Dash runs the hills of Milky Way Farm with music, obstacles, competitive racing, and adult fun. Visit warriordash.com for information. This is a Red Frog Event. Take US 31 to the Milky Way Farm entrance just south of Richland School. Look for the white race track. Warrior Dash Fees for participating and watching can be found at www.warriordash.com The 20 bedroom manor house will be open for tours and local specialties $7 Saturday 10am-4pm and Sunday Noon- 4pm
View on map
City: Pulaski, TN
City: Pulaski, TN
Region: Middle Tennessee
Subregion: Nashville & Surrounding Areas