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Musgrave: No Need To "Put The Brakes On" With Ponder As StarterPosted by on October 20, 2011 – 12:25 pm
The Vikings have made a change at the QB position, but that doesn't mean the offense is going back to the drawing board. Although Sunday will be rookie Christian Ponder's first NFL start, Offensive Coordinator Bill Musgrave doesn't expect to scale back any game-planning tasks.
"We feel like we can go forward with a full complement of volume," Musgrave said on Thursday. "We want to expand each and every week, and continue to be tough to defend. But we don't feel like we need to put the brakes on in any regard."
There have been flashes through the first 6 games of the 2011 season of how Musgrave's offense can produce when executed properly, but the Vikings haven't been able to string together 4 quarters of solid play. With a new QB at the helm, it's certainly reasonable to anticipate an uptick in production.
Prior to being named the new starting QB, Ponder was the Vikings backup and took the majority of scout team reps, along with any 1st-team reps the coaching staff felt Donovan McNabb didn't need. That, Musgrave says, has helped Ponder to a certain extent. On Wednesday, Vikings Head Coach Leslie Frazier told reporters that he's seen Ponder make significant strides since the beginning of training camp, and Musgrave agreed.
"He's done a good job of running the opposing team's offense off the cards," Musgrave said. "While a lot of us (teams) have similar concepts throughout the League, he got some time on task with certain routes and concepts that we employ. So it was good for him to get out there a little bit, even though it was off of a card."
But Musgrave also acknowledged that there's nothing like real-time playing experience.
As for splitting up practice reps now, Musgrave says Ponder will take as many as the coaching staff can get him.
"With Christian, we're going to try to give him as many as we can to make up for lost time," Musgrave said. "And then as we move through the season, we may scale that back a little bit just to keep his legs and arms fresh just to prepare for each Sunday."
Tags: Bill Musgrave, Christian Ponder, Leslie Frazier
Posted in All, Mike Wobschall | 55 Comments »
55 Responses
to "Musgrave: No Need To "Put The Brakes On" With Ponder As Starter"
By Tfunk3 on Oct 20, 2011 | Reply
so is webb still 3rd string and can anyone explain why if so…I thought i saw mcnugget say he was a play away…
By GM on Oct 20, 2011 | Reply
By ScottyJ on Oct 20, 2011 | Reply
I am so excited to see Ponder at QB. I think he is going to do awesome. It looks like he has what it takes to be a very successful QB. Again, I am 100% behind Ponder and the Vikings coaching staff, this is going to be fun. Go Vikes.
By vikingbob136 on Oct 20, 2011 | Reply
The kid should have started the season.One more loss is the worst it could be.Lets draft some OL from Wisconsin next year.Hutch cant play forever.Could use a linebacker to replace Leber too. Don't get me started on the DB's.Go rookie!
Show em what you can do
By Rogerthevikefan on Oct 20, 2011 | Reply
OT Ricky Wagner, OG Kevin Zietler and C Peter Konz(not sure on his name). Wisconson develops good OLinemen. So does Iowa OT Riley Rieff is a mid first rounder likely will be 3rd tackle taken. If Ohio State C Mike Brewster(Best C in Draft) falls into the 2nd Vikings should take him.
By Rogerthevikefan on Oct 20, 2011 | Reply
I like Fusco but Brewster is a plug and play starter.
By Frederick Jones on Oct 20, 2011 | Reply
2004 Was the worst draft in Vikings if not NFL history.
2005 was 2nd worst in Vikings history.
2006 was a great draft, but Marcus Johnson was the only OL picked.
Cedric Griffin is the only DB remaining from 2003-2007. He's had 3 years to prove himself, and hasn't.
2007 was a great draft, however NO Offensive Linemen were selected and only one DB (Mike Macauley, who never even started a game for MN)
Total Offensive LInemen drafted 2003 to 2007: TWO, none remain on roster
Total Defensive Backs taken 2003 to 2007: 5 only one remains on roster
Cedric "Cornbread" Griffin
Your wonderful FRONT OFFICE is mostly to blame.
Perhaps all we need is NEW SCOUTS.
By Matt on Oct 20, 2011 | Reply
@ vikingsbob136 Leber is playing with the rams this year btw
By VegasVike on Oct 20, 2011 | Reply
Put the brakes on??? Were we full throttle to get to 1-5?? Put the brakes on!! Hahaha
By VegasVike on Oct 20, 2011 | Reply
That's got to be the funniest thing I've read on this site. Put the brakes on!
By DRS on Oct 20, 2011 | Reply
VegasVike, You got it my man, Maybe they should get off the breaks!!!!!
Go Vikings, maybe a win Sunday and the rest of the year. Hope is coming to MN.
By VegasVike on Oct 20, 2011 | Reply
I know what he is saying but it just sounds so funny. Let's get a win Sunday! Put the pedal to the metal!!!!
By SMH on Oct 20, 2011 | Reply
Put the brakes on? Have you seen how small the play calling sheet is? My high school team installed more plays, no wonder the play calling is so predictable.
By Rogerthevikefan on Oct 20, 2011 | Reply
I think Mcnugget was confused on what was the gas and what was the brakes. Maybe he tried driving while holding both down.
By New Vike on Oct 20, 2011 | Reply
I think the objective of the game this week (obviously you play to win the game, ask Herm) is to get Ponder comfortable. Winning is not the biggest thing going in the game this week. If they can get a solid performance out of Ponder, it breathes new life into the franchise going forward. Get Ponder comfy, and rattle the silverspooned opposing QB.
By maxvike on Oct 20, 2011 | Reply
I am an old time viking fan from Texas. Way back to the great days of the purple people eaters. As a South Texan I selected the Vikings over the sell out Cowboys because of the frozen field. I hope the Vikings owner will bring back the frozen field of the great north which gave the Vikings a great advange over the visiting teams. Sure its all now about comfort for the season ticket holders, so why not have heated seating for all but let the snow and cold into the game.
By purpleVikingfan on Oct 20, 2011 | Reply
Put the breaks on? Give me a break! I say full sails ahead!!
By Cheeseheads Unite on Oct 20, 2011 | Reply
Expect a good game this sunday. I'm not sure if benching McNabb was a good thing, but we'll see. Tough start to your season. Too bad. I expected McNabb to be better than he's played. Maybe Ponder will breath some fresh life into your team. But wait untill after sunday!! These are two storied franchises who have a great history & rivalry. This will be a great game. But, I must say go packers.
By purpleVikingfan on Oct 20, 2011 | Reply
Cheeseheads are afraid!!! They are indeed afraid!!! ""I'm not sure benching McNabb was a good thing,"
I expect better results out of Ponder Sunday. I must say outright "GO VIKINGS!!!!
By Cheeseheads Unite on Oct 20, 2011 | Reply
Look purplevikingsfan, I'm just saying good luck to both of our teams. I'm sure Ponder will do you guys some good. I was just insighting my opinion of McNabb being benched. Well good luck to both are teams. But I must say outright, go packers!!
By Kody Wiig on Oct 20, 2011 | Reply
Not sure benching him was smart no signing him was the mistake he is done back up bound miami wouldn't even take him the way he has played has helped our offense in no way ponder could have easily been doin what he has done but truthfully would probably done better qb is what makes your team
By VegasVike on Oct 20, 2011 | Reply
I've seen a car with the gas and brakes applies at the same time, looks a lot like McNabbs throwing mechanics
By Tykevike on Oct 20, 2011 | Reply
Im a new Viking fan. Looks to me like Ponder will be a good quarterback. I think he should have been inserted a few games ago, but alas, let the chips fall where they may. Is it too big a leap to say that the vikings might still have a chance to make the playoffs if they beat the Pack? I
By DrinkHeavyVikingsFans on Oct 20, 2011 | Reply
Hey Mike W..you had to wait until Frazier benched McNabb to write "With a new QB at the helm, it's certainly reasonable to anticipate an uptick in production"? I nearly choked when I read that. How long were you in that coma kid? C'mon, you don't see what a phony you sound like after everything you've posted up to this point? Get with it Mike..
By bemidjijoe22 on Oct 20, 2011 | Reply
think it was a bad move benching dnab.no he hasnt won any games for us but he hasnt lost em either.isnt turning the ball over.just has to let it go earlier or get out the pocket and run.our wrs arent getting open.i think ponder is gonna get demolished by gb. im a die hard vikes man but i think we see dnab or webb against gb in 2nd half.but none the less. go vikes!!!
By Digger on Oct 20, 2011 | Reply
If you can do better then Mike W Mr. drink heavy, then maybe you should try and take his job and say the things you say to his face! He is doing his job. Otherwise, shut it!
By Digger on Oct 20, 2011 | Reply
Wow bemidjijoe22, you sure are an optimistic fan! Glad I am not Ponder. Wow you have some way of being a fan!
By Kody Wiig on Oct 20, 2011 | Reply
Digger no doubt who needs oppenents with fans like that Dono is done all he needs is to what now get rid of the ball quicker and run now o really how long until he starts been in the league long enough he is washed up that's all it boils down to andy reid would not have traded him if he was still producing
By NovaScotiaVike on Oct 20, 2011 | Reply
DrinkHeavyVikingsFans….What you said is bang-on. Wobschall has defended McGagg all season long, going so far as to recently say that the Viking's record was not McGagg's fault. But as soon as Ponder is named QB, it's " Wow, we'll be better now"! Talk about hypocrisy !….And Digger, if I lived in Minnesota, I would gladly say this to his face AND try and take his job,right now it's too much of a commute.
By bemidjijoe22 on Oct 20, 2011 | Reply
haha im a season ticket holder dudes.so lets fight more about whos a fan.this is why gb and detroit fans make fun of vikings fans.we spend more time fighting amongst ourselves.im a vikes fan thru and thru.doesnt mean i have to agree with everything they do. I expected more of dnab but i think if they werent gonna stick with him thru the whole season they should have either started ponder game 1 or at least before now.or wait till the bye week.not throw ponder to the gb wolves. as i said before.GO VIKES!!!!
By NovaScotiaVike on Oct 20, 2011 | Reply
Detroit fans make fun of us? Any team with a history like the Lions have don't have the right to mock anyone.
By NovaScotiaVike on Oct 20, 2011 | Reply
Unless they're only one-and-a half years old.
By Frederick Jones on Oct 20, 2011 | Reply
By Frederick Jones on Mar 12, 2011 | Reply
Adrian Peterson had 1298 yards last year with perhaps the worst offensive line in the NFL. That's the only possible reason he made the Pro Bowl, because they knew the Vikings offensive line was so bad.
Dear Titus and Mike B.,
Note the date above and the fact I was crying for a high pick or free agent for the OFFENSIVE LINE back on March 12th. That is about TWO MONTHS before
the draft.
Perhaps I am ahead of the gang when it comes to the VPs of Nosepicking, or the Armchair Quarterbacking Viking Scouts. These guys have a job to do, they cannot be like the AVERAGE FAN !
WAKE UP VIKING FANS…IT'S NOT JUST THE QB, OR COACHES. THERE ARE A LOT OF OTHER PEOPLE WHO PICK THE TALENT (and often they are picking their noses).
By Puckertrucker on Oct 21, 2011 | Reply
Ryan Longwell:
You shouldn't worry about the kick return Hester had Sunday night there was nothing the team could do. I mean I replayed the kick return and noticed that bears players #21 and friend held either it was #84 or 94 on the 35 yard line they had him by the arms and pushed him past Hester. Also # 37 held another Viking by the Jersey thats how Hester got his run back TD and I intend on calling the NFL and complain that they should watch the film also. I think that runback should be disallowed.
By DrinkHeavyVikingsFans on Oct 21, 2011 | Reply
Hey Digger you can drink that front office Kool-Aid that Mike is putting out there every week..the rest of us want to see reality and the Vikings get back on track as a great team again. Mike's a PR guy masquerading as a sports journalist..let's not pretend dude..GO VIKES
By NovaScotiaVike on Oct 21, 2011 | Reply
I'm glad someone else can see what I've been harping on for over a year now. You get it DrinkHeavyVikingsFans !
By morgan on Oct 21, 2011 | Reply
DO NOT LET WEBB GO TO WASTE !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!Where is Randy Moss???????
By ozzinator on Oct 21, 2011 | Reply
But Nova , I just have to hear about the 47 yd. field goal!
By NovaScotiaVike on Oct 21, 2011 | Reply
Oz, I'm just wondering if Jared Allen died. There hasn't been a blog about the "Quest for 100″ in about 3 days.
By ozzinator on Oct 21, 2011 | Reply
Bwaaa ha ha ha
By Jeffbleedspurple on Oct 21, 2011 | Reply
Brakes!!!! Will I sure hope not! No one is expecting brakes now! McNabb is on the bench where he belongs so forget about brakes, By the way Wobby, good move by you and Paul Allen getting rid of that Packers helmet I must say, I would have done exactly the same thing.
I think the Packers are going to make the mistake of treating our new QB as your average Joe rookie QB or better yet as if McNabb was still in there and go with single man coverage and stack the box to stop Peterson, this is where our intelligent young QB is going to make them pay. I hope anyways!
By Lants on Oct 21, 2011 | Reply
@ Frederick Jones
I hear ya man!! I've been talking about our O-line since 2009, when I saw that Favre was not getting the protection he needed. They were still holding it together for the first part of that year, but it got worse in 2010…and now here we are, and I am speechless.
Here is to hoping that the back-up linemen coming in are some monsters, but I have my doubts.
We need an o-line, it's where the games are won and lost, and we've seen how that has worked so far this year, right?
By VegasVike on Oct 21, 2011 | Reply
Maybe Jared put the brakes on..
By PURPLEBLOOD on Oct 21, 2011 | Reply
NOW thats some funneeee s?it detroit makiing fun ! with their one dimensional &sses . for some reason i smell a winn this this game hopefully the O.C. let,s it all hang out from here on out we have nothing to gain by playing conservatively so lets go vike's and have some cheese fondu!
By Troutdaddy on Oct 21, 2011 | Reply
Love the comments Novascotiavike…. When I saw the title of this blog it made me laugh… No need to put the brakes on…. Really? Many fans have been wondering why they have been on the whole time!!! Regardless- it looks like many are getting their wishes to get Ponder into the mix and start Building what looks like to be a more confident team with some spark. That spark has been missing. Finally something to hope for. One thing though to you bog junkies… Lay off of Mike! The man is very good at what he does and ALWAYS focusses on being supportive to the team, decisions the coaches make and the players regardless of who is in at QB etc… He has to, he has to have that rapport with them. It is his job- one that is not just about supporting the "Fan perspective". I for one like his take on situations and knowledge of the game, players and what the "Situation" really is. The fact that some think he is now being two-faced because he is being supportive of Ponder and saying that things ought to pick up now? Pffff. Aside from being a PR person, he also is a fan and you know what if and when he ever changes his mind he has the okie dokey to do so. Suck it up bloggers… I bleed purple… nuf said…
By VegasVike on Oct 21, 2011 | Reply
This just in…. While traveling on Crosstown Musgrave came up on stopped traffic and ran full speed into the stopped car in front of him… When asked why he didn't slow down he responded, and I quote. "I saw no reason to put on the brakes" HAHAHAHA!!!
By DRS on Oct 21, 2011 | Reply
Cheeseheads Unite, GOOD TO HEAR A NICE THING FROM A PACKER FAN, THANKS.
By PURPLEBLOOD on Oct 21, 2011 | Reply
Yes, chock one up for the cheese head that's good sportsmanship and that's how it ought to be no need to bash let the better team prevail it's what sports is competition not talk ! WIN OR LOSE VIKINGS FOR LIFE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
By PURPLEBLOOD on Oct 21, 2011 | Reply
Yes, chock one up for the cheese head that's good sportsmanship and that's how it ought to be no need to bash let the better team prevail it's what sports is competition not talk ! WIN OR LOSE VIKINGS FOR LIFE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! oh! and you can't put on brakes if your not moving!
By SMH on Oct 21, 2011 | Reply
Thank god that McCheeseBurger in benched
By Tykevike on Oct 21, 2011 | Reply
Ponder is gonna be running up the middle for 10 at a time, or running around the end for 5 or 10 at a time. Hes not a pocket QB hes a scrambler! And just about the time you think hes gonna run it …….well……he will throw a slant, or a post when the corners have come up to defend the run.
Im sure your thinkin "what? a rooky, first start, hes gonna get squashed by the 6 and 0 GB team. The overconfidence of the pack will catch up with them….. the whole vikiongs team will rally around their rooky QB. You wait and see!!!!
By Pharewynd on Oct 22, 2011 | Reply
Better protection for Ponder? Not with the O-line currently being used today. They need to get younger/faster/stronger people from the practice squad who want to earn a place on the team by playing aggressively. Why not place Camarillo,Webb, as WR's. Webb has the agility/height for a WR and used to play in that position. Ponder likes to throw the ball; give him some receivers to work with. As far as the secondary goes; if GB brings all (5) of its receivers, somebody better know who their man is and be on him like "white on rice". Don't give them a chance for any plays beyond 10yds. Something/someone needs to get on the secondary's cases and tell them if they can't produce they are off the team. There are players on the practice squad who would probably play better than some of the current secondary players. Ponder showed quickness to read the other team and agility to avoid the sack. Without protection and time to throw the ball, he cannot/willnot be able to consistently "win the game by himself".
By PURPLEHAZE on Oct 22, 2011 | Reply
@VegasVike and others. I too chuckled at the "put the brakes on" quote. Musgrave has been the one with his foot on the brakes all year. With Ponder being more mobile and being able to slide out of the pocket, maybe we can stretch the ball vertically a little more now. McNabb sure never had time to throw it deep from the pocket. Just an opinion for those wondering why Joe Webb isn't getting a shot. I like Webb. Very athletic. I think they should have some wildcat type plays in the offense for him but they need to convert him to wr. We need wr's and he is not an nfl qb. In his last 2 years at UAB and so far in the nfl he has thrown 18tds and 40 ints (0tds and 3ints in the nfl). IMO, that's probably why he doesn't get the nod at qb.
By Pharewynd on Oct 22, 2011 | Reply
It will be interesting how they actually play the ball tomorrow. Run first like they do the majority of the time? Or,pass through the air and surprise everyone. I havent seen and "end-around" in at least 2 games yet. They need to mix up their plays. They are getting as predictable as when Chilly was there. Get some fresh plays and let the Packers try to figure them out. That would really be refreshing…
By Jeff on Oct 22, 2011 | Reply
Ponder should do fine, however, the Coaching Staff isn't ready. The team needs; are new Coach's. But looking on the bright side of things if Ponder gets his cherry broken sunday and loses, he may very well turn into somebody who has lost spirit and the results very well may be another scrub QB in the future we could just use as a back up. The team should just leave McNabb as starter and try to draft Andrew Luck.


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Re: TELL THE TRUTH WHILE HIGH THREAD (Disclaimer: Not TTT)
For some reason I thought you said blueberry, than I reread and saw blackberry. Yeah that shit is bomb too, I only tried it once when I first met this one kid I got shit off of for a while. He didn't have any more of that left to sell but he smoked a bit with me and lets just say it was a positive first impression lol. Think that was the only time I got a chance to try that strain.
On a completely unrelated note, I was thinking today how much I dislike most hippies/wooks. They're lazy, stupid, dishonest drug addicts for the most part and smell like ass. Every fucking festy/show I go to they try to get in these deep conversations about the world when it's obvious all they know about it is begging for money to get to the next show and being dirtballs. That is all. Many aren't above selling fake ass drugs to make a few bucks or picking your pocket. Then there's all the PLUR e-tards, but that's another story I guess.
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|18 Mar 2014
Windows 7 Home Premium x64 SP1
Many banks paying Microsoft big bucks to support Windows XP-based ATMs
Thanks to the fact that the vast majority of ATMs are still using Windows XP, many banks in the US and UK have already extended, or plan to extend, their service contracts with Microsoft beyond April 8th, when the company officially stops supporting the 12 year old operating system.
A Guy
|My System Specs
|18 Mar 2014
XP is a great OS. It's probably one of the most used OS by businesses.
|My System Specs
|25 Mar 2014
Going to be very interesting to see what happens with the ATM's and the end of the XP era.
|My System Specs
|26 Mar 2014
Windows 7 Home Premium SP1 64bit
i have been counting down to the next patch Tuesday to see what happens and the old OS now has 12 days 20 hours and 21 minutes until it is taken off support
|My System Specs
|26 Mar 2014
Windows 8.1 Pro with Media Center 64 bit
ATM's are running XP Embedded by the way. That's not your normal XP that you run on a PC. They are also isolated form the attacks your daily user PC would face. That being said I still think its time they updated them and moved on to a more current OS.
|My System Specs
|27 Mar 2014
W7 X-64 W8.1 X-64 Opensuse 13.1 W2003 Server
Hi there.
Can't see what all the Hoo Ha is about -- these Banks should just "Virtualize" the XP machines - then these could run until the END of the lifetime of the universe -- the ATM is a dedicated application which doesn't change or need any updates (with perhaps some firmware updates -- for example better interface / more options / Braille or spoken options for Blind customers etc.)
To check the customers balance the XP machine simply makes a query to another app where all the security is installed that runs the DB query to verify customers balance etc.
My experience with most BANK and Government I.T systems is that these are over complicated and badly written - probably due to the fact that these have been off shored so many times - each company paying LESS than the previous one - so you get what "you pay for" - or actually "Don't Pay for".
Examples -- UK National Health service - Billion GBP contract abandoned, Banks ATM's not working for several days at a time, even the British Home Office (equiv to US Homeland / Immigration etc service) not knowing how many prisoners were in Jail at any one time (an 11 year old could write a simple spreadsheet to compute that info !! etc etc.)
The OS is surely IRRELEVANT --if the business analysts were properly paid and designed their systems so they were fit for purpose in the first place then the process could be done on any OS.
IMO the whole I.T off shoring - while probably removing a few people in Bangalore out of poverty has been a TOTAL and UNMITIGATED disaster for the customers of these services --but what business these days CARES about customer service any more.
However these as the previous poster said do run with "embedded XP" so there shouldn't be any problem. However there's no reason why these can't run on decent hardware - running a Virtualized XP would certainly be easy and would work.
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Koltov Debbie in Sierra handbag adjustable shoulder strap, top zipper closure, two front vertical zipper pockets, two side open pockets, one interior zipper pocket, a back zipper organizer with credit card slots & two open pockets. 10 in. x 3 in. x 8 3/4 in.
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You are here: Home / Topics / Farm Practices & Management / Risk Management / Risk in Agriculture
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Risk is an important aspect of the farming business. The uncertainties of weather, yields, prices, government policies, global markets, and other factors can cause wide swings in farm income. Risk management involves choosing among alternatives that reduce the financial effects of such uncertainties.
Five general types of risk are described here: production risk, price or market risk, institutional risk, human or personal risk, and financial risk.
See the readings page for reports and articles related to risk management.
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November 23, 2014
An Oshkosh couple is facing charges after investigators say they locked their 13-year-old in her room for two years.
According to a criminal complaint, it was punishment for the girls' bad behavior.
Prosecutors say the teen spent 22 hours a day in the small bedroom and was only allowed out for meals, chores and timed bathroom breaks.
They say the room had an alarm system and dead bolt lock on the outside.
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Time will tell what happened, but just what's in the public record raises learning concerns and several questions.
We have a problem that needs resolution right away. One of our supervisors avoids dealing with a problem employee, who tends to bully others into accepting his ideas and resists collaborating with his co-workers. Each time a complaint is brought forward, this supervisor buries his head in the sand. What kind of training or intervention should we provide? How do we raise this delicate issue?
— Intimidated by the Problem, human resources specialist, nonprofit, Washington, D.C.
With dynamic change coming to the health care industry, we are looking at redesigning our training road map. How do we keep pace with the changes to make sure our career development programs are touching on the most vital things?
— Staggered, human resource executive, health care consulting, Illinois
I'm working on a project team to boost how we design, deliver and administer performance-based learning. There doesn't seem to be an out-of-the-box way to do this for our services organization of 600 people. Strategically speaking, how do we achieve our goal?
— Map But No Direction, Health Care, Jacksonville, Florida
If your goal is to do the minimum but to give your organization defenses in case there's ever a costly mistake, then here's a road map to get you started.
I am searching for examples of measures that can show the "mission impact" of training for employees that provide administrative support. As an example, if the training is for finance managers at an organization that focuses on biomedical research, what metrics would likely demonstrate how the training received affects the organization's research?
— Mission Impossible or Not, Raleigh, North Carolina


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Michael Dunn verdict seen as another permit to kill Black men
Civil rights leaders are shaking their heads and demanding justice after a jury verdict once again appeared to let the killer of a young Black man off the hook. Michael Dunn could actually face decades in prison as he was found guilty, Feb. 15, of three counts of attempted murder and one count of firing into an occupied vehicle. But, because the Jacksonville, Fla., jury did not reach a verdict on a charge o ...Read more ›


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Pump Boys and Dinettes, the Country & Western Musical Comedy
* Additional fees apply.
The last date listed for Pump Boys and Dinettes was Sunday August 2, 2009 / 6:00pm.
Currently at Drury Lane Theatre
The Game's Afoot: Quick-Witted Murder Mystery
- Full Price:
- $40.00 - $50.00
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- $20.00 - $25.00
When Broadway star William Gillette hosts a dinner party to celebrate his role in a play as Sherl...Learn More
Venue Details
Just park in the parking garage right next to the theater. The one straight to the East.The Game's Afoot info • Oct 24 2014 star this tip starred
The weather was clear, chilly. I wore jeans, nice top, and sweater.The Game's Afoot dress • Oct 24 2014 star this tip starred
Reviews & Ratings
Featured review from ritaoconnor
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The cast was outstanding. The set was excellent. Have seen this play twice before...enjoy the music. Prefer it in a smaller venue. All in all, it was fun.
star this review starred report as inappropriate
Excellent musicians & acting, music a bit obscure, but all in all, very cute and entertaining.
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Very entertaining. The singers and musicians were excellent. The small theater lent itself very well to this production and they used the space effectively. Good for any age and a lot of fun.
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Very funny
This toe-tapping revue is a charming musical tribute to life along the open road.


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Industries & Professions /
Employment of farmers and ranchers is expected to decline through 2022, according to the U.S. Department of Labor (DOL). Opportunities will be better for farm managers as owners of farm property seek managers to oversee land and agricultural workers.
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Aboriginal Food in Toronto
Are there any Toronto restaurants that serve North American aboriginal food? I'm not sure what such food is, but I'm interested.
Not in Toronto but my sister works at the Six Nations reserve in Caledonia and she sometimes has their food at the local restaurants.
She has had bison burgers and fish, but they have mostly game meat. She quite liked the bison burger but she finds their other cuisine quite bland for our chowhound palettes.
So I would recommend finding a reserve and eating at one of their local restaurants.
re: sasgirl
Even before the Europeans there were no Bison in Ontario, so the Caledonia restaurant is by no means serving their traditional food.
re: RogerDoger
Well, before the Europeans came here there were no potatoes in Ireland or tomatoes in Europe either. I would not say that these could not be considered part of traditional fare over there.
re: calliope_nh
Except for the fact that Bison has never been introduced to the Ontario Aboriginals diet (it was not until the 70s that people started to raise Bison in Ontario and that was targetted to the "Whiteman").... Whereas the foods you mention became staples of those countries for many generation before they mass emigrated outward.
Saying Bison is a staple Canadian Native food is like saying that blubber is a also a staple as the Natives of the North eat that as a staple. There are just too many aborigional groups to label a universal diet on the group. It is like trying to pick "Tradional Fare" for Europe as a whole not an individual country.
re: mrbozo
is closed now :(
There are no Toronto restaurants but a good local starting point is the Canadian Aboriginal Festival, coming up Nov 24-26 in Rogers Centre. They always have a good selection of food booths, run by different aboriginal catering companies from around Ontario, serving typical pow wow fare + beyond.
re: Gritseeker
What would Cdn aboriginal food consist of? Would it be very different from the wild game, etc. that is served as "Canadian" food in some restaurants?
At powwows in northern ontario (that's way north of muskoka) i've had fried pickerel, fried pickerel cheeks, wild rice casseroles, fried bread with bologna, buffalo burgers on fried bread, moose pie, porcupine meatballs, corn bread, bannock, deer pie, corn soups. I took the Polar Bear Express train to Moosonee once and it was basically fish, game and all forms of fried bread - plus old grannies making bannock over campfires for tourists.
At the skydome festival, they have to abide by certain rules that might not apply at a powwow (ie not sure if they can serve fish freshly caught from lake nippissing or whether they have to sell farmed fish) but i've had bison burgers and tacos and fried bread/bologna and venison-type chili. It varies every year. Last year they had a "haute native/aboriginal/indian" restaurant as well as the food vendors but the details are hazy so it must have been a little more generically Canadian (farmed "wild" game and Ontario berries + wild rice) and not as memorable as the basic pow wow stuff.
wasn't in toronto during the era of a famous/semi-upscale aboriginal resto on richmond/peter or so, i believe - just west of where the Paramount is now. But others may remember.
re: Gritseeker
Second Gritseeker....I can't imagine any place here serving authentic First Nations food. You'll have to make your way up North to find it. However, my experience with First Nations food has always been one in a family setting, and never at any restaurant. Primarily during hunting season as well.
re: Gritseeker
I remember that restau, it really was fantistic. Half of the place was a bar and the other half was a really elegant Native Fusion Restau. I would love to know if the chef is still working in TO.
I could have sworn I heard that Tundra at the downtown Hilton did, but I just checked out the menu, and it was... um... not what we're looking for: Caesar salad, lobster and pea risotto, chicken with ricotta gnocci, steak 'n' garlic mash.
I too would really like to try Native Canadian cusine, tablecloth and bone china or picnic table and paper plate.
re: Olivia
Closest such place that comes to mind is Sweetgrass Café in Ottawa.
Sweetgrass Aboriginal Bistro, Ottawa's first aboriginal cuisine, features seasonal menus that follow the ancient paths of North America's Aboriginal peoples. Sweetgrass has a warm atmosphere created by the care put into each plate that is made, to the meaningful decor, to the personal touches the owners put into each step of renovation. Apart from the menus being distinctive in what is offered, much attention is also paid to doing everything in house - including breads, sauces, dressings and desserts. The combination of the seasonal menus, care put into making tantalizing aboriginal courses and house-made food keeps the menu original, fresh and delicious – the way eating out should be.
I think the place that people are talking about that used to exist was the Coloured Stone, owned by Duke Redbird. It was half a pool hall. BUt it is long defunct.
There are some catering companies that do "aboriginal" food (which would, of course, vary from place to place in Canada, depending on what there is to eat in that location), but in my experience they are not particularly spectacular, however generally competent.
A lot of the wild game that aboriginal people eat is not allowed for sale by aboriginal people, because aboriginal people generally do not have commercial rights to sell the food that they catch. So, farmed game would be the option available.
Corn soup, wild rice, squash and game meats, along with berries and such would all be on the menu as it were.
re: innercitykitty
The restaurant was called Eureka Continuum. Maybe that was part of the problem...
Since the time of this original posting in 2006, I'm so glad to see that there's finally a restaurant in Toronto dedicated to honouring and serving locally sourced and aboriginal inspired food – Keriwa Cafe at Queen/Roncesvalles:
re: ninjahwarrior
Have you been? Wondering how it is. I have heard the name before but haven't read any reviews of it yet.
re: ylsf
Joane Kates reviewed it last weekend
Here is a thread on Keriwa http://chowhound.chow.com/topics/792044
The menu looks interesting, but I find it hard to imagine that is what natives eat at home.
re: foodyDudey
The chef (and management team) is from Splendido - doubt whether Splendido patrons eat the same way at home either.
re: foodyDudey
I posted a review on Keriwa on http://chowhound.chow.com/topics/792044
Excellent place! I was taken then twice this week (once with my Uncle and once for my anniversary) Both times were fabulous. Beautiful food and professional service.
re: Otonabee
I was at Keriwa during the week and it wasn't very busy but our dinners took far too long. The waitress was informed and attentive but the food took too long to come to the table. The menu is not extensive so I don't really understand what the problem could have been. We ordered bison and pheasant, which were both delicious when they arrived. As well the smokey scent permeated our clothes and lingered for more than a day. I had to hang my clothes and aerate them. The waitress brought us a complimentary gazpacho soup and sent us home with a 'goodie bag' which turned out to be cinnamon buns i suspect as a consolation. Instead of all these extras, it would have been better to have the meal delivered on time. How would they manage with a full house?
re: kristoronto
I am surprised. I've been once on a quiet night and once on a busy night and never found the service to be slow. Hopefully it was only that it was an off night..
To answer the original question - not really. If you are interested in home cooking like Ojibwe duck and dumpling soup, moose stew, moose nose, beaver stew, fried walleye, smoked trout, bannock, or whatever, you are going to have to make friends with some Native people and get invited upcountry. I don't know what Mohawk/Iroquois specialties are - no doubt some will involve corn, beans and squash!
But you can try Indian fast food at any pow-wow - including the Toronto pow wow in November. This would include fry bread, Indian tacos, moose stew, and so on. Other than the moose stew, not terribly healthy, I'm afraid.
Otherwise, Mexican food is basically a combination of European and Indigenous foods and techniques (with some Lebanese thrown in).
re: hari mirch
Indian tacos? What does Mexican food have to do with the OP? And what's Lebanese about it?
re: hari mirch
For the record, I believe the big Pow Wow that used to happen at Sky Dome in Toronto in November is now happening in Hamilton. http://www.canab.com/ It was the last year at least as well.
Pow Wow Restaurant
165 St Paul St, St Catharines, ON L2R3M5, CA
re: ylsf
Thanks yslf, I didn't realize that.
iMarilyn: OP did not say what specific Indigenous cuisine they were looking for - there is great variety, even within Canada. As I thought I said very clearly, Mexican cuisine is a fusion of Indigenous American and European elements. Many of the basic foods and techniques of Mexican cuisine - corn, beans, squash, nixtamalization - were/are used by Indigenous peoples as far north as southern Ontario and Quebec. The "Three Sisters" of the Iroquoian peoples are also the basis (with chile) of Indigenous Mexican cuisine. As to your other questions:
There is a place on Gerrard St that opened about a year back, I noticed it when it first opened but have not tried it.
Here are two reviews:
It appears the menu has expanded since those two articles were written, they have more than spam and bannock on the menu now.
Here is the website: http://www.teanbannock.ca/


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Worth the extra money for electric oven?
- h
- hawkhandler Aug 21, 2013 12:13 PM
We're beginning a kitchen remodel and are trying to make a range decision. I was sold on the 36" Capital Culinarian until i read the benefits of electric ovens. Now i'm torn. The CC is ~$5600 while any duel fuel is more like $8k - $9k. My question is whether it's worth the extra money for the electric oven or does a new professional gas oven like that have most of the issues worked out?
(i'm not talking about the stove top. that will definitely be gas)
Can you get a cooktop and separate electric ovens for cheaper?
Gas ovens are not as accurate as electric. They are fine for savory foods but if you do a lot of baking then you'll want the electric ovens.
I love my gas oven. It works better than my old electric ones. Way better. They are all cheap ovens too.
The gas broiler on the other hand is terrible.
I've been fine with both types of ovens.
Unlike Kelli2006, I've found gas can bake very evenly. Let's not forget that the newest (oldest) baking rage is all about wood-fired, which equals flame. Gas ranges are better at quick heat changes, the advantage in savory foods Kelli mentioned. Technology advances have mostly leveled the playing field between gas and electric ovens.
Unlike Becca, I prefer the gas broiler over electric.
All that said, IME both heat sources do a fine job, and my last 2 ranges had electric ovens which have been great. Another option, space permitting, is to go with the Capital and install a steam oven in a wall. You might be able to have both for the same or less than the price of the dual-fuel ranges you're considering.
re: DuffyH
Mine may well be unusually weak. It's low end. The oven bakes very evenly though! I don't even have to rotate.
I would go with the budget friendly option, and just learn its temperament. Think of all the yummy stuff you could cook with 3K worth of savings.
I say this as I've worked with 5 different ovens in 10 years, so learning each one's "personality" really matters. My test is the standard nestle chocolate chip cookie recipe, and watch closely what happens, I find this lets me know how an oven functions better than a thermometer.
My .02 - if electric ovens are so great why don't you find them in restaurants and bakeries? I have used both and I bake on a daily basis and actually prefer gas because of the increased humidity in it. I would suggest you save the money but whatever you do make sure that your oven is a convection model and then learn the ins and outs of your model. Ovens are like kids, they are all different.
Gas ovens do have water as a byproduct of combustion but are ventilated more so the vapor and more heat are lost in your kitchen so are actually dry . This is great for anything you want crispy. Electric ovens tend to hold on to humidity from the food you are cooking because they are more of a closed system. The higher humidity delays the setting of the surface by drying so allows more of a rise. There is also a little faster heat transfer to what you are baking.
The real difference on the high end ovens though is the features that may be on each.
Electric ovens may have third and maybe fourth elements also called European or True convection with the convection fans. This is great for helping to keep the temperature of the oven even if you fill your oven up. Some ovens incorporate these elements to preheat quickly or increase the oven temp. These elements and fan(s) are controlled by a computer board that gives you different modes that can bring heat from different directions that may be better for roasting or baking. It may have the fans run at different speeds as well. Gas ovens usually have an on and off for the convection fan. Some people are wary of the computer boards and feel they may be vulnerable to damage from heat.
Some electric ovens may have a very narrow variance from the set temperature. Normal expected variance would be 25 degrees on either side but some ovens claim as little as 2 degrees.
Some gas ovens will have a infrared broiler which is very hot but not as wide.


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Girl, 14, accused of home burglaries
Published On: Dec 10 2012 06:11:29 PM CST
A teenager was arrested and accused of burglarizing a northwest Houston neighborhood on Monday.
Police said a home alarm went off in the 3900 block of Elm Crest in the Inwood Forrest subdivision Monday at 7:50 a.m. The teenager threw a brick through the back window and went inside the house, investigators said. A few minutes later, police said a report came in about a suspicious person at another house nearby in the 3700 block of Trappers Forest Drive.
Police arrested a 14-year-old female and took her to a juvenile detention facility. Officers said she was carrying a backpack with tools to help her break into homes.
The girl is expected to be charged with burglary. Her identity hasn't been released.
The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms.blog comments powered by Disqus


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Girl heard some strange noise from bathroom and when she turned she had what to see.
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Here we go, another season of RZP!
It's pretty amazing how life has changed since Skyler has come into the picture -- he's truly the most important thing in our lives and we could not feel more blessed. In this episode, I think you can really see a change in how we run our business as a result of having Sky.
Fashion Week is always one of the craziest times for Rachel and myself, but this time around it felt so different with her collection being at the epicenter of everything we do.
I think we all know that Rach will never leave styling behind-- even if that means hustling between the design studio and her favorite designer shows -- but the collection has certainly become her main priority. It's something she has always wanted to do and it's so inspiring to watch her work alongside an incredible team to create beautiful clothes.


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FORT WORTH — State officials are looking into the death of a 90-year-old woman at a northwest Fort Worth residential care facility after concerns were raised that employees didn't immediately seek medical help for the woman after she indicated that she was having a heart attack.Police were called to the Avalon residential care facility at 4551 Boat Club Road at 2:21 a.m. Tuesday in reference to the death of 90-year-old Mary Madeline Edholm.According to a police report, MedStar paramedic D. Hart told officers that he had arrived at the facility to find three employees standing around Edholm's body.The police report states that a female employee gave the following account to the paramedic, which he shared with police:The employee said that she had gone to help Edholm after the woman had fallen, when Edholm informed her that she felt like she was having a heart attack.The employee said that she got Edholm some water and placed her back in bed. She told the paramedic that she then sat with Edholm for about 10 minutes before Edholm became unresponsive. The employee then went to call her manager.The employee "told Hart that she attempted to call her manager before calling MedStar because it was in their SOP's (standard operating procedures) to call the manager first in case of any emergency," the report states.Hart told police Edholm was already showing signs of lividity — the pooling of blood in a body after death — when paramedics arrived."Due to MedStar's observation of [Edholm] upon arrival and the unknown time lapse between [Edholm] telling employees she was having a heart attack and the 911 call being placed, it is believed that a significant amount of time had [passed] before employees made any attempt to contact emergency medical services," the police report states.Phil Edholm, Edholm's son who lives out of state, declined to comment Thursday.Not criminal, police sayAccording to the police report, officers interviewed the female employee at the scene, who confirmed she had been sitting with Edholm when the woman stated she was having a heart attack.She told police that she had been sitting with Edholm for about 45 minutes when Edholm began to fall to the floor. She brought Edholm some water, then helped her to her bed. Two other employees also came into the room to assist her with Edholm.After sitting with Edholm another 10 minutes, Edholm became unconscious. The employees attempted to check Edholm's blood pressure but the machine kept showing an error. The employee could find no pulse on Edholm but said she was still breathing, according to the police report.When Edholm began to turn blue around her mouth and her hands became cold, the employee and one of the other staff members went to call their manager while the third employee remained with Edholm.Unable to get ahold of her manager after several attempts, the employee then called another staff member and "asked her what they needed to do" for Edholm, the police report states.Only then, the report indicates, did the employee call 911.Homicide Sgt. Joe Loughman said he contacted Adult Protective Services on Wednesday about the incident."I don't see that it's criminal," Loughman said. "I see that it's irresponsible care giving but did they willfully do anything to kill this person? No."Case referred to state agencyShari Pullman, a spokeswoman with Adult Protective Services, confirmed Thursday that a report had been received by the agency and that is had been referred to the Texas Department of Aging and Disability Services (DADS), which investigates such matters.A spokesman at Avalon's headquarters in Dallas did not immediately return a message seeking comment Thursday.Avalon's website states residents are given continuous care by trained staff, as well as supervision and monitoring 24-hours a day for changes in "physical, mental, emotional and social functioning." It also states the home gives continuous communication with family, physicians, and other appropriate persons or agencies regarding a resident's needs.The police report notes that there was not a working nurse at the facility, which is also known by the name The Willows Assisted Living community.The facility is licensed by the state as a small/large Class B Assisted Living facility for those with Alzheimer's or related disorders.DADS records show no state standard violations were noted at the facility during inspections conducted for the purpose of investigating complaints and incidents in the past 12 months. The facility's last comprehensive inspection was conducted Jan. 21 and revealed no violations.
Deanna Boyd, 817-390-7655 Twitter: @deannaboyd


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That little gem of an icon is your trash can. Duh. However, if you're like me, you tend to either forget about the little guy sitting so quietly down there in your dock, your you neglect him. Shame, shame. If you manage it correctly, the trash can can either save your life (business, studies, school work, etc…) one day, or be your best friend in terms of freeing up some space on your hard drive.
When you delete a file on your Mac, either by dragging it onto the trash can and letting go or by using the shortcut key sequence (Apple + Delete), you're not really trashing the file. What you are doing is moving the file from where ever it was, to the trash can with the purpose of eventually being deleted. You see, sometimes you might accidentally delete a file prematurely, then realize that you need it back. The good thing is that if you just go to your trash can, it's right there waiting for you. All you need to do then is drag it out and put it where you want it to go. Simple huh? Or course it is. It's a Mac.
But there is one thing that you need to be cautious of. That is, you need to get in the practice of "taking out your trash". That is emptying it. Once you do that, you will be able to reclaim some disk space. The downside is that, any files you put in there, are now gone. Forever. That is, unless you have backed up. But we'll save that for a future post.
How To Empty Your Trash
1. Right-click (or CTRL+click) on the trash can
2. Choose "empty trash"
3. Confirm your decision


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Barbacco [SF]
- s
- sundeck sue Oct 21, 2010 10:16 AM
Ate at Barbacco for the first time. The food was great. It was loud. The service didn't quite hit the right notes.
Although we'd made a res, we were seated at the bar. Next to screaming 20-something young women (we definitely brought up the median age, and that may be an underlying theme of this review). But the 20-somethings kind of had to scream to be heard. And everyone else had to scream to be heard over them. And so on.
Almost all the food was wonderful--romaine salad w/ anchovy parm bright and balanced, pomodoro soup nice deep flavors, house-cured sardine bruchetta perhaps the most briliant flavors, pasta w/ pork ragu a very good rendition, pork meatballs very tasty, charred brussel sprouts crispy/ punchy (maybe a tad too much balsamic). Didn't love the squid (tomato sauce fought w/ the fish imo, though my husband enjoyed). Bruchetta w/ greens a miss (flat/dull-tasting). And while I liked the truffled lardo bruschetta quite a lot, my husband took one bite and let me finish it (suspect he's just not a lardo guy).
Way more food than we understood from the "small plates" (turned out more like "medium") moniker and low prices, so we got to take stuff home. The waiter first encouraged us to get lots of dishes, explaining that they were small plates to share--but he did (thankfully) stop us from ordering even more than we did. He asked if we wanted suggestions and then proceeded to suggest 10 different things--none of which sounded delicious. So maybe it was just a mis-match of tastes, but his extensive recitations began to feel more of an intrusion than a help.
And the way food was brought out was a bit of a puzzle. Initially, one dish at a time, which was quite nice--we got to savor each dish that we shared. But then suddenly four dishes at once, pasta, meatballs, squid, brussel sprouts. Perhaps because they decided this was our main course, though actually each was in a separate category on the menu (pasta, fish, main, veg) --perhaps because it was late, and the kitchen was wrapping up--maybe it was up to us to say we wanted the pasta, then the fish, then the meatballs and veg--though the pacing up til then had been done by the kitchen and done well.
When we stepped back onto the sidewalk, my husband said, that was great, let's go back. I said, that was great, and I'm not sure I want to go back. The food was worthy of Michael Bauer's 3 stars--and maybe better than what we'd eaten the last time we were at Perbacco at a much higher price-point. But there was something jangley about the whole experience, such that I ended up very well fed but wishing for more of a sense of contentment. It felt more like a bar w/ really good food rather than a lovely restaurant--and that's maybe what it's supposed to be.
230 California St, San Francisco, CA 94111
230 California St, San Francisco, CA 94111
It really is supposed to be more like wine bar than a restaurant. I agree that the noise levels can be overwhelming, although I dropped in to pick up some take out after work on Monday and it was very reasonable. I got the fried Brussels sprouts everyone raves about and they were damn good, even for someone like me who isn't crazy about anchovies.
re: Ruth Lafler
I work nearby and was wondering about getting take out to take home to dinner. How did the food travel? My home is 25 minutes from the restaurant so I've been reluctant to give it a try.
re: farmersdaughter
I think it would depend on what you get. They do catering/lunch delivery, so they're experienced at packing their food up, they have several different types of containers and they put it in a handle bag.
I like Barbacco. Sitting at the bar always works for me because I get a sense of engagement/participation: food is always delivered in the order I set (I negotiate this with the waiter/waitress); I can request bigger/smaller portions as the night goes on; chatting with neighbors has always been a pleasant part of the experience. I would hate to be exiled to a booth.
I'm not sure I get the iPad wine list but my wife likes it and says it's pretty helpful in narrowing down selections. That's good enough for me.
Deb and I were there the night the Giants clinched the NLCS (big flat screen over the bar carried the action). It was a raucous time. We loved every minute of it.
230 California St, San Francisco, CA 94111
re: steve h.
I had lunch there Friday and the waiter consulted with me about how I wanted my order "coursed," plus she brought me a taste of one of the wines I was considering ordering. The only "issue" I had was that I wanted to order half the menu. Seriously, I can't think of many restaurants where I find so much of the menu appealing. They've been opening early on the weekends to show the Giants game -- talk about a place to watch the game with great food!
re: Ruth Lafler
I like Barbacco a lot. My only gripe is no grappa!
230 California St, San Francisco, CA 94111
re: steve h.
I've always loved Perbacco. And I have eaten at Barbacco a number of times - at lunch and dinner.
I'm happy to report the food is as good as ever.
Had the following at lunch today ....
1. Chef's Salumi Plate - today we missed the Chicchioli - everything else was really nice - mortadella, lox, etc. The server explained the most recent batch they made was not completely cured at the time, hence the absence.
2. 3 Bruschette - Duck Liver Pate, Lox and then Local Sardines - all superlative.
3. We split the porchetta sandwich, this sw was served with shaved fennel and arugula - the salad had a lot of pickled veggies though - mainly carrot and cucumber.
4. To round off the meal we also had the usual brussel sprouts with anchovies and capers and red wine vinaigrette.
No complaints whatsoever - the service, food, noise level hit all the right notes.
230 California St, San Francisco, CA 94111
230 California St, San Francisco, CA 94111
re: osho
Not to sound like a broken record, but Barbacco continues to shine bright.
Couple of new (to me) dishes:
A ridiculously delicious poached shrimp sandwich with the ubiquitous arugula and pickled veggies. Shrimp were tiny and perfectly pink and cooked just right.
Pork meatballs with spinach ragu with raisins and pine nuts - this is different from the meatball dish that shows up at Perbacco which has the meat trifecta - pork, veal and beef. Lots of flavour and the meatballs had that elusive perfect texture.
230 California St, San Francisco, CA 94111
230 California St, San Francisco, CA 94111
re: osho
>Not to sound like a broken record,
>but Barbacco continues to shine bright.
Barbacco is one of my favorite places in the city right now ... you can get out of there for ~$20is ... say the Bruschette trio + a drink ... or splurge. I like strong flavors, and they've got'em.
(I like Broken Record too, but not in the same league).
No problems with the service either ... we ordered quite a number of things, and I was kinda impressed the woman fielding the requests didnt write anything down. We even had a little conversation about "arent you going to write anything down?" ... it was good natured on all sides (I dont think she took offense, since I tried to communicate i was impressed, and not telling her how to do her job).
Broken Record
1166 Geneva Ave, San Francisco, CA
230 California St, San Francisco, CA 94111
Had a nice late meal last night.
The highlight was a spectacular farrotto ($11) made with parmesan rind-mushroom broth, parmesan, mushrooms, and greens. One of the best vegetarian entrées I've ever had.
Also really liked the salumi platter (larger size, $18), squid in spicy tomato sauce ($8), Brussels sprouts with capers and anchovy vinaigrette ($4), and roasted squash with pumpkin seeds ($4). Arancini ($3 each) stuffed with braised short rib and mozzarella should have been fried a bit longer, the cheese hadn't melted, but they were delicious just the same.
Except for the squid, portions were very generous for the price, so it was way more food than we needed. I'd order less next time.
re: Robert Lauriston
Comfortable shoes.
Thanks for the report. The FiDi actually has a pulse after dark.
re: steve h.
I remarked on that during dinner. When I worked nearby, there was hardly anything, last night there were a bunch of places to choose from when the movie got out at 9:15.
re: Robert Lauriston
I had a decent martini at Shields in mid-December. Early dinner at Cotogna the same week was really good.
Very impressive.
490 Pacific Ave, San Francisco, CA 94133
re: steve h.
I've tried most of the sandwiches on the lunch menu and have not had a miss yet. Everything is warm and the meat is always generously portioned. I'm also a big fan of the brussels sprouts, but I seem to like those wherever I go, so it probably and addiction...
Had a late dinner last night, I was once again impressed by the modest prices for the quality and quantity of the food. The salad of olive oil-poached tuna with beans and vegetables was a startlingly large and fish-heavy helping for $11, similar for the farrotto at $12. Also had a couple of suppli (arancini, $4 each), a couple of bruschette ($3 each), and sides of brussels sprouts cooked in duck fat with anchovy dressing ($5) and roasted Vidalia onions ($4), and were so full we took half the farrotto home. $23 a head before drinks, tax, and tip.
The Natural Process Alliance Sauvignon Blanc also seemed like a good value at $25 / 500ml.
re: Robert Lauriston
It really is a good value. The only problem is that, as you noted, it's hard not to over-order!
re: Ruth Lafler
It wasn't really over-ordering, the plan was to have some extra farrotto for lunch.
re: Robert Lauriston
Those brussels sprouts were served at the table next to me last week at lunch. They looked fantastic. I enjoyed every bite of my polpette (it was a special) of three large meatballs with pine nuts & raisins, and 2 of us shared a spicy grilled squid appetizer. I tend to feel rushed by the service at Barbacco, and this was no exception, but I do love the food and agree about the modest prices for the quality.
230 California St, San Francisco, CA 94111
Today I split lunch with a CHer and her hubby. we had: the nduja-(a soft, spicy spreadable house-made salami)-stuffed squid, the justly famed brussels sprouts, two of the little bruschetti (the sardine and the lardo), an order of the polpette and the farotto. i think the squid was my favorite - perfectly cooked, great tender texture, and the filling was so flavorful. The lardo was rosemary scented, and meltingly delicious, served under a tangle of frisee. The sardine was piquant, topped with potato slices and just a little too little salsa verde for my taste. The polpette was nice and springy, with a great tomato-ey sauce. It was my first time trying farotto - the dish had fantastic texture and deep mushroom flavors. It was my first time eating in-house - I've only taken things to go before - and it's pretty loud, but the service was very good and fast without feeling a bit rushed.
re: mariacarmen
Thanks for the tips--- I had reservations a few hours after your posted! The nduja stuffed squid was fantastic. It had a great spicy flavor, and the tender texture of the squid was a great contrast to the smoothness of the filling. After having lackluster farro pastas elsewhere, I was reluctant to try the farotto, but gave it shot anyway. I'm glad I followed your advise-- it had a strong umami taste, and was better than any mushroom risotto I've eaten. Each kernel had a good amount of resistance, and worked nicely with the texture of the mushrooms.
The asian pear, gorgonzola, and honey bruschetta was simple and excellent. They seem to have whipped the cheese and the honey together into a paste.
On the downside, I found the mixed chicories, pomegranate, fuju persimmons, and balsamico to be overdressed and the pork stuffed olives to be slightly overcooked. Also, this was my first time not at the bar, and I found that the iPad drink menus took up too much table space. These minor things aside, Barbacco is one of the best value Italian places in the city. I can't wait till next summer to eat their olive oil cake again (slices toasted, drizzled with olive oil, and served with peaches and orange creme fraiche).
230 California St, San Francisco, CA 94111
re: hyperbowler
oh wow, that olive oil cake sounds amazing.
we saw those iPads yesterday, but weren't sure what they were, as we only had water for lunch. so what, you order your drink, it goes electronically to the bar, and then they bring you your drink?
i've been toying with the idea of sitting at the bar solo and just having two of those decadent little lardo bruschetti for lunch again....
re: mariacarmen
The iPads are just the wine list. They're not connected to the point of sale system.
They also have proprietary handhelds that let them put in orders and swipe credit cards without leaving the table, as well as belt-worn printers for printing receipts.
re: Robert Lauriston
The handhelds are becoming standard in Europe -- the US is actually pretty far behind in credit card technology, since we haven't adopted "chip and pin" (you swipe your card on the handheld and enter a PIN). Chip and pin is considered superior because a PIN is more secure than a signature, and the card never leaves your possession. It amazes me how many people are unwilling to use their credit cards on the internet because the number might be stolen but think nothing of handing it to a server who then takes it out of their sight for several minutes!
To get back to the topic at hand, I find the iPad wine list at Barbacco to be cumbersome and not nearly as informative as it should be, given the trade-off in ease of use vs. a paper list.
re: Ruth Lafler
I find the iPad wine lists a bit clumsy, but they do offer far more information than most wine lists, and they're almost always up to date.
I didn't see any handheld POS order-entry gizmos in France or Spain in June.
The card-swiper things have been standard there for years.
re: Robert Lauriston
Right. That's what I meant: the card-swiper things.
There may be more info in the iPad, but its not the kind of information I find useful, i.e. something that might give me a better idea of what the wine actually tastes like or what it would be good paired with beyond the generic "chicken," "red meat," "spicy foods" etc. What would be super useful would be if you could save your own tasting notes onto it, so you could remember what you liked (or didn't like) on previous visits, and if you chose, it could be public for other people to see. The iPad could, and should, be much more interactive than it is. If it's just going to be a one-way information delivery device, then I think people are missing the real value of the device. As it is, it reminds me of signs in art museums that tell me a painting is "oil on canvas" (like I couldn't see that for myself) but not where it was made or what inspired it or anything else that could shed some light on it.
re: Ruth Lafler
They have similar iPad drink/wine lists at 5th Floor which we found to be similarly clumsy to use.
My experience was good but not great. Maybe I wasn't in the right mood. Maybe i've been eating too many good meals down the peninsula and this was on target compared to Madera earlier in the week, or Martin's West. I disliked how small the tables were, I disliked the ipad wine list. I liked the crudo special, the burrata. A nice light chicory salad, nothing special but a good addition. There are only a few pasta dishes on the menu, we had a lamb sugo.
The wine flights were very, very good. I had never had "orange wines" before, fermented in the skins longer. The france v italy was a good set of pairings - but I almost wish I could have bought 1/4 glasses instead of 1/2. We walked out a little too stuffed, and a little too drunk, to go hit yoshi's or have a nightcap over at perbacco.
The noise level didn't bother me too much. I just wanted a little more out of the food.
re: bbulkow
My favorite dishes there are the sardine bruschetta, suppli / arancine, farrotto, brussels sprouts, and meatballs. The salumi and cheeses are also great.
The hubs & I dined there tonight and had the pesce crudo, and small sized olive oil poached tuna salad as starters. We shared the lardo bruschette, lasagna, and brussel sprouts accompanied with a quarto each of our chosen wine. Everything was highly enjoyable but the dessert menu was mundane, and unexciting. The noise level at 8:30 was manageable.
Barbacco's offering ready-to-go takeout by advance order Monday through Friday. Click "Barbacco Casa" in the menu: http://www.barbaccosf.com
Barbacco was one of my favorite places a few years ago, certainly for its value. It's been well over a year since my last visit, and I was disappointed to see it go downhill.
Spring onion, ricotta, and almond bruschetta
Hen of the woods mushroom bruschetta
Sweet summer corn, cherry tomatoes, and basil
Roasted octopus, potato, celery
Chocolate polenta cake --- the desserts come from Perbacco's kitchen and this was a success. The grittiness of the polenta brought this flourless chocolate cake to life.
Wouldn't recommend:
Chicken liver bruschetta--- offal taste too strong
The chitarra pasta with meatballs had excellent juicy meatballs. The pasta was cut as thick as udon noodles and looked promising, but they were gummy.
They ran out of polenta by 6:30, so we got the brussels sprouts. In the past, they were bright green with black charred bits, a bit too oily but delicious. Tonight they were brown throughout, like dead leaves, with no flavor other than the anchovies in the sauce.
The experience has changed to some degree and I understand the chef has changed as well. The tables near the door have been converted to shared tables. The tables feel a lot less congested, and this is in part due to the replacement of those awful iPads with good old paper menus. There were lots of empty seats for being a Saturday night.
re: hyperbowler
Seating was always communal at the larger tables. The chef is the same as always, Staffan Terje. Saturdays are their slow night.
re: Robert Lauriston
Huh, I guess reservations always placed me at the bar or in the type of seating they still have in the back half of the restaurant.
The server told me that the chef changed. The chef de cuisine changed three years ago, and tableHopper reported this past April that they're advertising for a new one.
re: hyperbowler
Don't think Staffan ever spent much time running the kitchen at Barbacco hands-on on a daily basis. You'd see him toil away at the kitchen of Perbacco, but I think he always delegated the daily running of Barbacco. The two restaurant websites list him as "Chef/Owner" at Perbacco but just "Owner" at Barbacco.
re: hyperbowler
Terje is the chef. By definition a chef de cuisine reports to the chef.
If they currently don't have a chef de cuisine, it's not surprising the kitchen is off its game.


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Web Id: P000291091
Make a fashionable statement with this necklace from Bay Studio featuring wavy frontal rings on three toned mixed metal on silver tone chain with lobster claw closure. Part of our statement necklace trend shop!
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Book your room at b11 Hôtel
Please enter your travel dates.
Victorian hotel in Nice (Nice City Centre) near Nice Etoile Shopping Center
This hotel is located in Nice (Nice City Centre), close to Nice Etoile Shopping Center, Orthodox Cathedral, and Promenade des Anglais. Also nearby are Place Massena and Nice Museum of Fine Arts.
Hotel Features
Amenities at b11 Hôtel include complimentary wireless Internet access and coffee/tea in the lobby.
Room Amenities
All guestrooms feature beds with memory foam mattresses, complimentary wireless Internet access, and computers. Other amenities include refrigerators and air conditioning.Information missing or incorrect? Tell us!
b11 Hôtel
Family Friendly Amenities
- Free Wi-Fi
- Refrigerator
- DVD player
Hotel Amenities
B11 Hôtel features coffee/tea in the lobby. High-speed wireless Internet access is complimentary. A total renovation of this property was completed in June 2012.
- Number of floors - 1
- Number of buildings/towers - 1
- Year Built 1870
- Free Wi-Fi
- Front desk (limited hours)
- Total number of rooms - 15
- Breakfast available (surcharge)
- Coffee/tea in lobby
Available in all rooms: Free Wi-Fi
Available in some public areas: Free Wi-Fi
Room Amenities
- Minibar
- Daily housekeeping
- Private bathroom
- Complimentary toiletries
- Hair dryer
- In-room safe
- Air conditioning
- Pay movies
- Iron/ironing board (on request)
- DVD player
- Flat-panel TV
- Free Wi-Fi
- Memory foam mattress
- In-room computer
- Bathtub or shower
- Refrigerator
Where to Eat
Continental breakfasts are available for a surcharge and are served each morning between 8:30 AM and 11:00 AM.
Hotel Policies
Check-in time starts at 2:30 PM
Check-in time ends at 8:30 PM
Special check-in instructions:
Check-out time is 11 AM
Payment types
Pets allowed, Only dogs and cats are allowed
You need to know
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
- No onsite parking is available.
- The name on the credit card used at check-in to pay for incidentals must be the primary name on the guestroom reservation.
No elevators
Noise-free rooms not guaranteed
- A tax is imposed by the city: EUR 0.30 per person, per night
- Resort fee
- Breakfast fee: EUR 9 per person (approximately)
- Pet fee: EUR 10.00 per night
- Rollaway bed fee: EUR 20.00 per night
We should mention
A resort fee is included in the total price displayed. Only registered guests are allowed in the guestrooms. Some facilities may have restricted access. Guests can contact the property for details using the contact information on the booking confirmation.


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Posted: May 23, 2014 4:47 PM
Updated: May 23, 2014 4:47 PM
The 2014 outdoor motocross season kicks off this weekend in Southern California and it should be a wide-open race.
Ryan Villopoto will not be back to defend his title, shelved by knee surgery after wrapping up his fourth straight Supercross title.
That opens the door for any number of riders to claim the title.
The favorites will be former champions Ryan Dungey, James Stewart and Chad Reed, who was second in the Supercross standings before a shoulder injury ended his season.
But they should get plenty of competition from Ken Roczen, Justin Barcia, Eli Tomac and Trey Canard, young riders who have shown they can keep up with the veterans, at least in short runs.
The 12-race season begins Saturday in San Bernardino, California.


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Sheamus should turn heel
View Single Post
Join Date: Jul 2009
Posts: 6,661
Re: Sheamus should turn heel
He needs a true nemesis. It seems like today's wrestling the face stars don't have that one guy that they can't beat, or at least have trouble competing against. Taker had Mankind, Hogan had Savage, Bret had HBK, Flair had Sting and so on. Wrestling is missing this essential part of it's show. We don't have rivalries in wrestling anymore. I have been saying months that a wrestler should debut under the idea that they came all the way to the WWE to not only find success, but to defeat, and destroy The Great White Sheamus.
It's rare these days that a person debuting is coming in specifically for a particular superstar. It comes down to three people in my opinion. Erik Rowan was my first pick for the longest time, but he is now in the Wyatt Family. I thought that the WWE had the perfect Sheamus nemesis than Rowan. They could have given Rowan this Nordic type character similar to what Sheamus had as a Celtic Warrior when he first debuted in ECW. Rowan could have had a series of vignettes that portrayed him as a brutal warrior with Norsemen traditions. Rowan explain that Sheamus is a mortal enemy, and most fans could never understand the hatred that builds in Rowan's body for that false warrior.
Next, I would have to go with the obvious. Wade Barrett. They have had some good matches, but with no real theme to the matches themselves. I think these two would be perfect to feud with. The WWE seems to not know what to do with Barrett, and it's a damn shame because Barrett is ready to feud with the likes of Sheamus. There has been very little character development for Wade Barrett, and I think the WWE needs something to get these two going. This is where Paige comes in. Paige is pale, and English. I know it sounds lame, but it makes sense. Paige, and Sheamus have a few laughs backstage about their skin tone, and Sheamus tells Paige that if she needs anything he is here.
Paige is the fuel behind the feud between Wade, and Sheamus. Obviously both Paige, and Sheamus have something going. Barrett steps in eventually, and Paige is not dating Sheamus so she talks with Wade from time to time. The idea is that she is new, and knows nothing about Sheamus, and Barrett at the moment. However, the twist is that she is well aware, Sheamus is being set up, and at some point Paige turns on Sheamus whom she would lead on, and then finally join with Barrett. A woman is a great way to get a feud going. Barrett telling Sheamus that he has no right tainting Paige with his swine like, Irish DNA. Barrett, and Paige become the WWE's Royal Couple, and Sheamus is fueled with revenge.
Finally, Sami Callihan. I think with some seasoning down in NXT. Callihan could come in, and play the sick, or demented type similar to Mankind. Callihan may be smaller than Sheamus, but so was Mankind to Taker. Callihan has the ability to seem bigger than he is. His mic work is solid. He could claim to be an old enemy from the old country. I believe he is Irish, and so that makes sense kayfabe wise. Sami has the talent to make something like this work, and Sheamus is the perfect face to set something like this up. A random attack when the WWE is in Europe could be a solid way to kick this off.
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DIY Napkin Rings from a Paper Towel Tube
August 19th, 2014 | by Becky Striepe
These colorful DIY napkin rings are made from an old paper towel tube!
August 19th, 2014 | by Becky Striepe
These colorful DIY napkin rings are made from an old paper towel tube!
January 20th, 2014 | by Julie Finn
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Worried about the ethics of the floral trade? Struggling to find organically-grown, fair trade cut flowers? You may want to skip the politics altogether, and simply make your own bouquet and other floral pieces for your wedding. You'll invest more time in the process, definitely, but you'll definitely save money, and your wedding will be all the greener for it


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November 28, 2014
August 8, 2007
In March, William Beebe was found guilty of sexually assaulting Liz Seccuro at a party at UVA in 1984. The case made national headlines. And it's making headlines again.
Beebe is at the Charlottesville-Albemarle Regional Jail now, but not for much longer. The Department of Corrections said he will be released on September 17, after serving just six months of an 18 month sentence.
"You feel like you're still unpacking your suitcase from the sentencing hearing and you get this sort of phone call, it's rather shocking," said Seccuro during a phone interview Wednesday evening.
Securro got a call Tuesday afternoon from Beebe's parole officer, who told her Beebe would be released from jail in the coming weeks.
"When a violent sex offender cuts a deal for 18 months, our expectation was that he would serve close to that," said Seccuro. "Sex offenders- six months, because of a technicality? I don't think that's right."
Because the crime happened years ago, prosecutors were aware Beebe could be eligible for parole under old laws. But both prosecutors and Seccuro expected Beebe would serve at least 12 months.
"I don't think that the passage of time or the admission of guilt should have anything to do with the way people are prosecuted," said Seccuro.
The Department of Corrections tells us Beebe's release date is not determined by a person, but a computer and based on the laws.
And while Seccuro says attorneys are looking into the release date, she adds there is little more she can do.
"Where I go from here is where I've always been, and that's about healing and moving forward and helping other survivors," said Seccuro. She also plans to write a book, that she hopes will be on store shelves as soon as early 2008.
According to documents, Beebe was given no special privileges, no time off for good behavior, and was treated like everyone else under the a law.
Beebe pleaded guilty to the sexual assault as part of a plea deal. Prosecutors had hoped he would help in the prosecution of others that may have been involved in the crime. As of now no one else has been arrested.
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