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- 28
Here are four good reasons to write new pharmacy technician resume as you apply for this position.
• If your existing pharmacy technician resume aims at telling the employer what you have done over the past few years, you need a new definition. An ideal resume does not merely state what you have done. Rather it shows who you are and what you can do.
• If your resume reads like an obituary, you need a new one. Your resume must showcase your potential, don't make it sound like a recital of your profile features
• If your resume has weak verbs like acted, helped, started, and followed. Replace these with strong action words like performed, facilitated, implemented and initiated
• If your resume is not tailored according to the specific company you are applying at, do that. Use language and style that clicks with the prospective firm
Here is a contemporary Pharmacy technician resume sample.
Related" Pharmacy Technician Cover Letter Sample
Pharmacy Technician Resume Sample 1
Joseph Martin
560 Evelyn Shire ● Newton, TX 75662 ● (006) 444-3333 ● joseph @ email . com
Extremely-energetic and success-driven pharmacy professional with strong expertise in prescription preparation, stock ordering and maintenance of IV room as per UCP 979 guidelines. Collaborative individual with can-do attitude and highly effective customer service style that promotes recurring business. Particularly effective in pre packaging of bulk medications and utilizing unit dose system. Thrive on new challenges through passion and commitment.
|Prescription Handling
|Customer Service
|Medicine Dispensing
|Cash Cart Restocking
|Pyxis based operations
|Supply Ordering
|Inventory Reporting
|Additive Preparations
|Patient Identification
|Chemotherapy Preparations
|Restocking Medicines
|Aseptic Techniques
• Implemented a prompt stock inventory system that ensured 100% availability of stock on the floor at all times.
• Introduced the culture of prepackaging bulk medications per unit dose which reduced waiting time of patients coming in for common prescriptions by 70%.
• Initiated a recipe formula chart behind the counter which contained mixing details of important prescriptions to facilitate the pharmacist which was highly commended.
• Timely identified improper storage of a particular medicine in the lot and enabled full credit return of the same to the vendor, saving the firm a loss of $20k.
CASTLE MEDICAL CENTRE, Newton, TX
Pharmacy Technician, 3/2011 to Present
Greet customers courteously and prepare prescriptions accurately. Charge the client and record the transaction details appropriately. Order the stock and arrange it timely in an organized manner.
MEGALIFE PHARMACY, Newton, TX
Assistant Pharmacist, 6/2007 to 2/2011
Pre packaged commonly used prescriptions and assisted the pharmacist in preparing various solutions and admixtures as per requirement. Maintained the stock display area in a neat, clean, labeled and organized manner.
ASHOP INSTITUTE, Newton, TX, 2007
Diploma in Pharmacy
COMMUNITY COLLEGE, Newton, TX, 2006
High school diploma
Pharmacy Technician Resume Sample 2
24, Example 3rd Ave ♦ Washington, DC 21147 ♦ (200) 000-1111 ♦ Email Address
OBJECTIVE: A Pharmacy Technician position with Providence Hospital utilizing pertinent knowledge and skills to maximize efficiency.
• Two years' experience working in pharmacy settings
• State of DC certification as Pharmacy Technician
• Registered with the Washington State Board of Pharmacy
• Computer: MS Windows, TAO and HEB Intranet
• Demonstrated ability to compound and dispense medications and pharmaceutical supplies
• In-depth knowledge of reading prescriptions accurately
• Hands-on experience in dealing efficiently with customers, complaints and queries
• Comprehensive understanding of chemicals used in different concoctions and their adverse effects
• Experienced in the practical application of assisting pharmacists with clerical jobs including managing cash flow, stocking shelves and flow of supplies
The Diagnostics – Washington, DC Dec 2010 – Present
Pharmacy Technician
• Assist pharmacists with medications dispensing, reconciling and filling of medications
• Manage customers complaints
• File out prescriptions according to written instructions
• Answer telephone calls
• Verify information on prescriptions
Lakepointe Pharmacy – Rockwall, TX Jan 2010 – Dec 2010
Pharmacy Assistant
• Cashed out customers that purchased their prescriptions
• Assisted in dropping off prescriptions
• Faxed requests to the doctors
• Answered customer queries
• Performed other duties as assigned
St. Peter's High School, Washington, DC, 2009
High School Diploma
• Sound knowledge of basic medicines and prescriptions
• Exceptional communication skills
• Strong customer service background
• Multilingual: English, Spanish and French
• Great attention to detail


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|05 Jul 2012
Windows 7 Home Premium 64-Bit
|My System Specs
|10 Jul 2012
Hey everyone, I stumbled on this Forum.
i5 3570k 4.5Ghz overclock with Reference GTX 670 in SLI 47 inch led HDTV 1080p
Unigine Score by One Remix, on Flickr
|My System Specs
|10 Jul 2012
Windows 7 Ultimate SP1 X64 (Windows 10, 8.1, Linux Mint, Windows XP and others in VM)
Welcome to Seven Forums. Very nice score. Good job.
|My System Specs
|10 Jul 2012
Windows 7 Home Premium 64bit sp1
Hey everyone, I stumbled on this Forum.
i5 3570k 4.5Ghz overclock with Reference GTX 670 in SLI 47 inch led HDTV 1080p
Unigine Score by One Remix, on Flickr
|My System Specs
|11 Jul 2012
Lucid MVP
This is not so much about the scores, but more about what I believe to be a possible bug in Unigine, when using Lucid MVP. Many a review site has discussed the improvements that can be had by using it. So I decided to test my system with MVP enabled. The results were way beyond any expectation, in fact, I believe that the Unigine algorithms have not been coded to even consider this, but I stand to be corrected. Furthermore, once the MVP software is loaded, all report within Unigine only see the Intel IGP details, in my case the HD3000. No reference to the GTX580. And this is true whether MVP is enabled or disabled.
The attached 3 screenshots represent in order:
The first test was run with my GTX580 and Virtu MVP enabled.
The second run was with Virtu MVP disabled.
The last run was with Virtu MVP enabled but with Virtual Vsync disabled.
Maybe some of you wise folk can verify that these scores, although lovely to look at and impressive to say the least, maybe corrupted by MVP ?
I thought my system specs as completed in the registration would show up here, but for completeness sake, here it is:
MSI Z77A-GD65, i5-2500K @4,5GHz, AC Freezer 13, 16GB Corsair Vengeance DDR3-1600 1,35V, MSI N580GTX XE, Corsair TX650, 1TB Seagate, Sony 32" Bravia full HD, open test bench.
|My System Specs
|11 Jul 2012
In my short dealing with MVP before picking up my second 6950 I can tell you (although not assuredly) that the scores are not corrupted; the way MVP works is essentially by way of hybrid SLI or Crossfire. The reason you're only seeing the iGPU is because that's the way it works.
The only "real" way to disable MVP, and subsequently the iGPU being recognized as the primary video adapter is through the BIOS. An awesome bit of technology that is, and it's a shame it has no compatibility with Crossfire because according to Lucidlogix "it's a luxury not very many people are able to take advantage of". So? Incorporate the ability anyway seeing as I'm essentially paying for the ability to use it (Virtu MVP) in the first place.
But, this has become a rant.
|My System Specs
|11 Jul 2012
Thanks for the feedback. All I can say is that with one GTX580 and one little Integrated Intel HD3000 (not being the best GPU around) this turns out be one huge improvement in the score.
|My System Specs
|11 Jul 2012
Windows 7 Home Premium x64
This is my score running a single GTX 560 non TI, everything on Heaven is at max
|My System Specs
|15 Jul 2012
Windows 7 Ultimate X64 SP1
First Run on the new GHZ edition BIOS 2 X 7970s crossfired
First Run on the new GHZ Bios @ 1920X1200 16XAF DX11
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Pakistani girls display a poster while sitting at their desk, as their teacher, not shown, talks to them about 14-year-old schoolgirl Malala Yousufzai, who was shot on Tuesday by a Taliban gunman for her role in promoting girls' education in the Swat Valley where she lives, in a school in Islamabad, Pakistan, Friday, Oct. 12, 2012. A Pakistani military spokesman says Yousufzai is in "satisfactory" condition but cautions that the next few days will be critical. (AP Photo/Muhammed Muheisen)
KHAR, Pakistan — A spokesman for the Taliban's Swat Valley chapter says its leadership decided already two months ago to kill a 14-year-old activist, who was shot and seriously wounded this week — and then sent out a hit squad to carry out the job.
A spokesman, Sirajuddin Ahmad, says Malala Yousufzai was warned three times to stop her activities promoting "Western thinking," but she did not.
He said the last warning was conveyed a week ago.
Ahmad said two of the attackers had expertise in shooting people in the head. The hit squad carefully examined the girl's route from school to her home.
The shooting of the teenage activist who spoke out in support of girls' education and against Taliban atrocities has horrified many in Pakistan and abroad.


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Do French people drink foreign wines?
- Monica Oct 28, 2010 06:46 AM
I've to Paris and South of France but I don't remember seeing any California wines or New Zealand wines. Is there a market for foreign wines in France? Just got me curious.
I assume California wines are too expensive to import especially when their own wines are so cheap.
i used to know some French expats who only drink French wines. only French wines, really.
i notice the same thing in countries that have a beer/wine culture and cuisine. and why not? it's cheap(er) and comes from nearby.
Supermarkets have a small selection of foreign wines and wine stores have a large selection. We just moved to NYC from Paris.
However, I personally don't remember seeing very many foreign wines in France in stores and on restaurant menus but I also didn't pay very much attention (I don't drink very much wine).
There must be a market for foreign wines, but I do recall that when we were out with French friends, French wine (esp. St. Emilion or other Bordeaux) was always ordered. My husband's family also served exclusively French champagnes and wines at family meals and gatherings. I think many French prefer French wines over foreign wines because they're used to the taste (and possibly think they're better quality, too).
re: FrançaisAméricaine
I remember seeing some German riesling and maybe some italian wines but nothing from other parts of the World.
I do agree that Bordeaux wines are the best. So velvety..smooth...yumm..
re: FrançaisAméricaine
Based on the US wines that I have seen, and the obscene markups (including tariffs), I could find no reason to explore any Imported wines here, and especially "imported" from the US. I would stick with FR, though I love my country, and its wines.They are better, than what one will find int the UK, or Europe, and the prices are MUCH better for FR wines.
One would have to be foolish, or deranged, to go with an inferior US wine, that likely costs 8x what a good FR wine does.
I either sneak the "good stuff" in, or treat my UK/Euro friends, when they visit me. A much better proposition, IMHO.
France is one of the biggest markets for Port wines from Portugal. Largely inexpensive Tawnies, iirc.
I would hope they drink good German Rieslings along wtih Port. Also Barolo and better US producers should be available. I don't get those any where that just drink a specific region as there is good wine from the major areas of the world.
Willi's Wine Bar and Juvenile's in Paris are the only two places I know there where you can buy wines from the other hemisphere. I'm sure there must be others, but not too many.
I don't think too many Italians drink wines that don't come from there, either.
As French cars like the Citroen C6 cost @ 50,000 Euros while an equivalent Audi A6 costs @ 80,000 Euros, there are similar price differences between most French goods and foreign ones. Whether it be Italian cheeses or German wines, the price differential due to taxation is very dramatic. Saw a bottle of Turley Petite Syrah in a Paris wine shop for 175 Euros. Yes you can find foreign wine, in supermarkets, restaurants, and wine stores, but they will generally be far more expensive than their french counterpart. Thus while drunk, it seems not to the same extent as here in the states. Recently was at three Parisian parties where 50-60 people combined brought a total of 70-90 wines. None were anything other than French.
re: Delucacheesemonger
At least in this case, one IS talking about a good US wine, and if from the Hayne Vineyard, at a somewhat "fair" price. Larry Turley is a very good wine maker, though even in the US, most are not "cheap." Still, "back home," they are good wines.
OTOH, if in FR, I would not be looking to US wines, but to the wines of FR, as we will never get everything imported into the US. What better opportunity to explore even more FR wines?
A couple of French immigrant friends of mine usually lug bottles of appealing non-French wines with them when they go home for visits. Classic wines from Tuscany and Piedmont, the occasional Zinfandel, Canadian ice wines and ice ciders, non-French "natural" wines (e.g. Occhipinti). One also takes back bottles of French wines that are relatively easy to get here in Quebec but next to impossible to buy in France (e.g. Mas Julien).
A few cavistes, mainly in the big cities, carry foreign wines but the selection is small. For example, the website for Lavinia in Paris -- www.lavinia.fr -- currently lists only 395 non-French products: 90 from Spain (including sherries), 61 from Italy, 30 from Portugal (including port), 70 from other European countries, 81 from the USA, 12 from elsewhere in the Americas, 40 from Oceania and 11 from elsewhere in the world (mainly South Africa and the Middle East).
Why? Tradition. Familiarity. Cost. An entrenched distribution system. Nationalism. Unawareness of the riches beyond the borders. The variety and general high quality of French wines. The fact that most of the wines are drunk with French food, for which they are generally the best match.
re: carswell
Lavinia lists Turley Hayne Zin 1995 at 385 Euro. Perhaps they would buy mine.
re: Delucacheesemonger
Ah, the Turley Hayne. Great wine. I would drink it, rather than ship/sell it.
If you can ever find the Turley "101" Zinfandel - buy it and drink it with only your best friends.
re: Bill Hunt
Have about 6 bottles left. l am a fan of Hayne and Grist
Yes, French people drink foreign wines. According to this very recent study, 25% of wine drinkers say they drink foreign wines.
To give you some idea of the market, according to this site, 10 years ago France was producing 56.9 million hectoliters of wine a year, 15.6Mhl of which was exported. 5.5Mhl was imported from other countries, primarily Italy, Spain, and Portugal. So that represents about 12% of wines consumed in France.
But it is important to know that the vast majority of this wine (up to 80%) is vin de table. On this page, you can see a breakdown of wines according to price, and foreign wines are significantly represented only in the bottom two rows (wines costing 1.5 euros/liter or less).
Once you remove that category, which is probably not even on the radar for most Chowhounds, it looks like only 2-3% of more expensive and/or higher quality wine consumed in France is not French. Keep in mind that these numbers are not recent. I can tell you, anecdotally, that foreign wines are easy to find in supermarkets (I would say they occupy 5-10% of shelf space), and of course in non-French restaurants.
re: DeppityDawg
" 5.5Mhl was imported from other countries, primarily Italy, Spain, and Portugal. So that represents about 12% of wines consumed in France."
Not necessarily consumed in France. Wine shipped in bulk from other countried is bottled in France and exported to UK , Ireland and maybe other countries. Also a lot of New World wine exported to France was destined for the channel port booze cruise shops.
I am sure a lot of French have drank other european wines but I bet a lot of them have never tasted ..say, a californian pinot noir or Australian syraz.
Also the relationship with wine in traditional wine growing nations (i.e. Italy, France) is not as much one of connoisseurship like say in Great Britain or America; where we desire more access to the great wines of the world as almost a hobby rather than it being something integral to our culture.
re: Chinon00
I think this one is the key response.
Why would you pay 15-20 Euros for a bottle of something imported (even Gallo wines are close to 10E per bottle here) when you can have something wonderful and locally produced for half to 2/3 of that? For a special occasion, it's great, but for day-to-day, you just can't justify the difference in cost.
Loads of French folk I know are interested to try California-Argentina-Australia wines...but they're unsure of the quality, which makes paying a price premium pretty off-putting.
As with all things, it depends upon where you are . . . in Paris, it's much easier to find, say, California wines than it would be in the town of St.-Emilion. Of course this depends upon the store/restaurant, too.
Then again, it's not the easiest thing to find a wine from the Loire Valley on an average wine list/average wine store in the Rhône, let alone a wine from Germany, Australia, New Zealand, or Chile . . . .
our tour guide to Normandy, who is from Champagne and lives in Paris, scoffed at the idea of buying some Calvados. Apparently to him anything outside of say Champagne, Bourdeaux, Burgundy was "foreign" and not worth considering.
I did have some terrific Corsican roses while in Paris.
re: ibstatguy
then his ego is getting the better of him. Most French I know clamor to buy the specialties of the regions, including Calvados.
re: sunshine842
the ego of the Champenois...
re: ibstatguy
Not specifically them -- you see a few in every region.
Rule of thumb:
Wine consumers in societies where wine is ingrained ( France, Spain, Italy, Argentina, ... ) will very seldom look for or even pay any attention to imports.
Wine consumers in societies where wine is an acquired taste ( US, Japan, China, ...) will be fairly aware of what's going on in the rest of the (wine) world.
re: RicRios
re: SteveTimko
This is not true. Yes, there are shops that specialize in local wines, and of course in a small village or a place that caters to tourism with a regional flavor, the choice will be limited. But in Bordeaux, for example, it is not at all difficult to find wines from other parts of France or other countries. You may not find every particular wine you want, but it's not the case that stores don't carry non-Bordeaux wines.
On the other hand, people in Bordeaux do indeed drink mostly Bordeaux, so I guess they are quite provincial.
re: SteveTimko
Not true. French regional/provincial wine stores carry wines from other regions, but to a limited extent. Even French regional supermarkets have wines from all over France.
I think the short answer to Monica's question is "No." While there may be some offered in various places, France produces such a wide variety of excellent wines themselves, and at such varied price points, they have little incentive to look elsewhere. And with the economy being what it is, I'd think that, like most Americans, they'd like to keep their business at home.
I grew up in France, live in CA, and return to France regularly.
It is possible to find CA wines in Paris, but given the economics of shipping
wine, there are always better French wines at the same price point. The same
holds for Australian and New Zealand wines. The French are well aware that
some German, Italian and Spanish wines are excellent. The main issue is
that for the French wine and food form a pair, and for most dishes they tend
to go with the conventional French pairing. Unlike in the US where most
families eat a variety of foods, the French rarely eat non-French dishes
(maybe a paella here and there, pasta, osso bucco, Italian veal recipes),
but the norm is French food and thus it means French wines. Cooking
is also very regional, so in most regions, people go with the drinks of
the region. For example in Normandy, the go to drink is hard cider,
with Calvados after dinner.
As Melanie Wong pointed out, there are certain wines and spirits
for which French always go with non-French drinks: port from
Portugal, and Scotch Whisky are two of the standards that
will almost always be offered to you before dinner.
re: bclevy
Are there any French versions of port or whisky?
re: Chinon00
Pineau des Charentes is a fortified wine which could be considered as
a French substite for port (remember that the French drink port as an
aperitif, ie. before dinner drink). However, it is fair to say port has
more depth and finesse than pineau. I cannot think of any french drink
that could possibly viewed as similar to whisky. Of course depending
on regions of France, other before dinner drinks are common such
as pastis (the French version of Ouzo) in the South of France, or Kir
in Paris, Burgundy or central France.
re: Chinon00
Maybe a sweet style Banyuls or Maury, though both will be a few degrees lower in alcohol than Port.
re: Melanie Wong
The comment "there are certain wines and spirits for which French always go with non-French drinks . . ." implied to me that there are relatively common alternatives in French wine and spirits for scotch and port which I wasn't aware of; although I did use Banyuls for cooking years ago.
re: bclevy
sure makes it easy to choose pairings, though -- whatever region your recipe is from, serve a wine (or cider) from that region -- chances are it's a great pairing.
Just came accros the topic and as an aussie based in Paris importing wines from 'the new world' to France, I thought that I'd add my experience.
Yes France produces some terrific wines at very affordable prices (and definately vice versa!). Yes it is a challenge selling to retailers and restaurants here given the massive offer of local wines - yes patriotism , ignorance and a lack of availabilty of foreign wines, means that for the average french person it is difficult for them to have a basis of comparison. However when they taste a barossa shiraz made from 90+ year old vines or an argentinian torrontes or a marlborough sauv blanc they are astounded at the quality (I try to work with good producers) and the diversity on offer. This is especially the case when they have the opportunity to travel overseas and taste the local production and then look for it once back in France - this is especially so for sommeliers and other wine trade who have worked in the US or UK (or elsewhere) to show their future clients what is happening elsewhere.
Regarding Californian wines the prices are high although I saw that Mondavi's entry level retails for around 7-8€ on the shelf...the range that we carry is higher, mainly around 20€, but given that the US market for US wines is so important the pricing that wholesalers in Europe/France obtain is not always that competitive - hence the higher prices...that being said, California has a great reputation here and we are seeing our sales increase year on year...à suivre!
For those in France looking for gifts for French guests, or ex pats that are looking for something from home, I can recommend a number of establishments that promote foreign wines: Paris - Juveniles Wine Bar, Le Tastemonde, Lavinia, La Grande Epicerie, Charbon Rouge (great meat restaurant), George V, Lasserre, Taillevent if you are looking at splurging on dinner...we also have a shop in the 14th called Comptoir des Andes & du Nouveau Monde - 19 rue Delambre where we propose over 200 references from the new world); Lyon - Antic Wines; Grenoble - Micand Coté Rue (foreign wine + champagne); Bordeaux - Badie, Le Winery....plus loads more (including any themed country restaurant - ex. Argentina, US, etc...where it is a necessity to have wines from the country in question).
All in all, France will never be a volume market for good quality non french wines, but there is a growing interest in these wines - the 'old world' is also attracting interest with great wines from Italy, Spain, Germany, Austria etc becoming more and more seen and appreciated.
So cheers or santé!
Unfortunately, FR, as well as the UK, do not often get to experience really good US wines, unless they travel to the US. The prices of most US wines are between 3x and 8x, what we pay in the US, even with the monetary conversion rate.
I can easily understand why many in Europe/UK question US wines - they never get to taste any good stuff, and when they do, it cost so very much more.
I often sneak half-bottles of Robert Biale Black Chicken Zinfandels, when going to the UK. Most UK residents on my boards, just love it, and comment that they have never tasted a US wine, even close to that. I understand, as I work with many UK wine lists, and would almost never to to a US wine there. Same for France.
In most instances, I will go with FR wines, and never look back. They are much better values, are more readily available, and just better "deals" all the way around. Why on Earth would one purchase a bottle of Robert Mondavi Woodbridge (US $ 25) for £ 125?
Now, in both the UK and FR, we often see some great GR wines,and the prices are fair, though the selections a bit limited. Still, they are priced better, than US wines.
In the UK, the OZ wines seem to be popular, but even there, the wines offered are very low-end, and not inexpensive, even by London prices.
I would charge the tariffs, other trade practices, shipping, and then the distributors, as the culprits here.
I do not fault the folk in the UK, or Europe. How can they compare a 5er Bdx. with Mondavi Woodbridge, at the same price-point? I know that I cannot.
There are many elements at play here, and I have no answer for how to rectify it. When our UK and Euro friends visit, the common comment is "Holy S***t! I had no idea that the US produced such wines!" I agree, if based on our trips to the UK and to Europe. I mean who knew?
re: Bill Hunt
Slightly off topic, but I find this same problem/attitude is true in the Mid-West/Eastern US these days towards west coast wines. For whatever reason, California wine (and Oregon to some extent) is getting extremely expensive, plus, the demand within California and Oregon and through the wine lists, seems satisfactory enough for many wineries. As a result, many wine appreciators seem to have a very low/uneven opinion of California wines due to lack of availability and high prices.
re: Bill Hunt
I agree, Bill -- and I find most of our Europe-born friends are very open to trying, and very curious about, California wines. Zinfandel, in particular (not white zin...) seems to generate a lot of curiousity and interest.
re: sunshine842
I also find an openness to trying, and usually an appreciation for, US wines in Europe/UK. The availability, and the high prices for some very mundane products are a major deterrent. I feel the same way, when faced with the prospect of drinking Kendall-Jackson Vintners Reserve at £ 70, or one of many very good FR wines, at the same price, it would be no contest. It's the same in Rome too.
We are fortunate to host about 6 board dinners per year in London. Many of the board members ask why I do not choose US wines, to show off what is being done in the US. My answer is always the same - the wine lists are limited in US wines, and none is something that I would pour, and be proud of (lately, there have been a few exceptions to that, but still at very high prices), and I have a duty to pour the best wines for the £. To do that, I am mostly going with FR, or IT, or maybe GR. Other than the few .375's that I secret into the UK, I have found very few US wines, that I would really enjoy.
Now, and with that said, about 60% of my cellar is US, with FR next, probably Portugal (Port), then GR, then IT and ES, with OZ bringing up the rear. I am a fan of many US wines, but do not find many of those abroad, and when I do, the prices are astronomical. Plus, there are so many very good FR wines, that do not see import into the US, or at least not to AZ.
I just reflected upon a recent trip to a little resort, with a monster wine cellar. We were there 8 nights, and if you omit the wines for an event, that we attended (Portugal), our consumption was about 50% FR, 30% US, then the remainder split between ES, and PT (Madeira, and not part of the wine event), and then PT (Vintage Port, and not part of the wine event). Did not have any course, that called for a wine from IT, but I would not have hesitated. Every major wine country is represented by that resort's cellar.
Heck, even the wines from OZ, that I encounter in Europe/UK are of mediocre variety, and priced at a much higher level.
I personally think that many Euro/UK residents would enjoy US wines, if they were good ones, and priced fairly. Some would probably jingoistic, but that was fairly common in the US, not that long ago - can you remember "freedom fries?" Still, wine lovers seem universal - they care far more about the wine in their glass, than the place of origin. I know that I am. Only the ability to order a great wine again, would even prompt me to record the country, if I was tasting blind.
Just some random wine observations,
re: sunshine842
Sunshine -- spot on! Zinfandel -- that is to say (and to be redundant), "Red" Zinfadnel -- is the wine I typically bring with me when visiting friends in France . . . as well as other European wine producing countries. Not only, as you quite rightly say, does it "generate a lot of curiousity and interest," but it's also received with (for lack of a better term) "an open palate." That is, there are no comparisons (and perhaps preconceptions) between the CA Cabernet and Bordeaux, the Pinot Noir and Burgundy, etc., etc.
Indeed, I'm writing this from Lisbon, and I've brought four bottles of Zinfandel with me to give to my winemaking friends up in the Douro when I get there tomorrow . . .
re: zin1953
That "comparison," or lack thereof, concept is a good one, and I understand it.
I see things on both sides, where a US wine drinker, brought up on good Cal-Cab and Bdx-blend wines, might have to work a bit, to really appreciate a Bdx.
Same for a FR wine drinker, brought up on Bdx, and presented with some US versions.
Thing go double for PN vs Burgundy, and almost so for Cal-Chards vs white Burgs.
OTOH, Zins are Zins, and that is what I sneak past Customs for my friends.
I DO see the need, in some circles to type "Red Zinfandel," though probably not here. Still, I see that differentiation on some upper-middle and higher-end wine lists - just so that some of their clients are not shocked, should they order the wrong "Zinfandel." Heck, there was a long thread here, right in River City, where many argued that White Zinfandel belonged on all wine lists, and to not have it available was horrible.
re: Bill Hunt
Is there some government protection that French wine makers enjoy that allow them to export higher end wines, or any wine cheaper than they sell at home?
re: budnball
Not that I am aware of . . .
re: budnball
I am also unaware of any such protectionism, but then there are some fairly stiff import tariffs for US wines (and probably others) in Europe/UK.
Not sure if Jason has ever worked in that direction, but perhaps he, or others can fill us in on those. I'm just a wino, and have never been in the business - though I do grovel for invitations to many "trade-tastings," and end up on a few judging panels (that accept winos).
re: budnball
transportation costs are astronomical, even if import duties never enter the picture. It's not uncommon for transportation costs to run 25-30% of the selling price of the product. Add to that special label requirements (you'd be stunned to know how much it costs to write, produce, and apply even a plain black-and-white adhesive label).
They usually export the higher-end wines because the markups involved in transportation (with the necessary allowances make for breakage and bad handling) make it unfeasible to sell the lower-end wines at a price that's even remotely competitive.
re: sunshine842
As someone who lives in California, I see French wines at every price point in the local wine shops. At places like K&L it may be over 50%. It can't be anymore to send wine east as it does west, so the transportation cost seem like a push. Do you get more for €40 in France than you would get for $55-60 in the US? Is French wine just cheaper at all levels?
re: budnball
Unequivocally, yes. You can buy far better wine in France for US$10 (about €7 at current rates) than you could ever hope to buy in the US for the same coin. (there are, like all generalizations, exceptions...but we're talking in general)
So grocery-store Gallo that you'd spend $10-12 for ends up being €20-25 in France -- and that will buy you a really exception bottle -- even at the grocery store.
Several years ago, we set out for a giggle to see how cheap we could buy a bottle of drinkable wine. Our only rule was that it had to be in a glass bottle (we opted to exclude bag-in-a-box, plastic bottles, and tetrapaks)
The lowest price point at which you could fairly predictably drink the liquid inside was about €2 -- just under $3 -- and they were all better than Two-Buck Chuck.
We found quite a few at €1.50 (about $2) that were drinkable, but there was some pretty nasty plonk there, too.
At €1 we're talking Mad Dog and Thunderbird....but you'd spend more than $1.25 on a bottle of MD 20/20 or Thunderbird.
re: sunshine842
And doesn't for example the Languedoc region produce more wine annually than the entire state of California? There's more on the market.
re: sunshine842
Hey, I usually pay $ 1.25 for my MD, but it does come in a brown paper bag, that I use to "insulate" it, as I sit on the corner of Camp and Julia, in NOLA, sipping - who needs a stinking Riedel!?!?!?
PS - while we have done "slammer Chard" tastings in the US (once a pre-Summer activity, to find the cheap "house" Chard for the Summer), I have never done a Euro version of that. I am just so glad to see some mid, and upper-level FR wines, at prices that I can afford, that I never do the tests - I just drink some really good wines, at fair prices. Now, London is not quite the same, as it IS expensive, and the wines do show that. I just pretend that those little £'s are $'s, and enjoy. I let AMEX sort it out, a month later.
re: budnball
There is a reciprocity of economy when Importing/Exporting across an ocean, BUT when you see the costs of a certain FR wine in the US, for 30% more, than in FR, but a US wine at 200% more in the UK/Europe, you will get an idea of the tariffs charged. Yes, transportation costs are very similar, both ways, BUT tariffs are not.
One needs to track the same exact wines, in the US, and in the UK/Europe, to see the real differences. General FR wines in the US are not telling you the entire story.
re: Bill Hunt
Why would Yellowtail wines be sold at close to the same price in England and the US? On my last trip over in 2010, the only wine I recognized was Yellowtail and they seemed to in most grocery stores, and off-license stores. I guess tariffs are variable.
re: budnball
I have only tasted Yellow Tail wines in the US, and certainly would not order any in London. I am not a fan, but then they may have some (that I have not tasted), that are worthy. I just do not know, and have not found such?
Sorry that I cannot help you there.
re: Bill Hunt
nor would I. when in England, I drink stout and scotch. Wine can wait 'till I get home.
re: budnball
"Wine can wait 'till I get home."
Why? Lots of great wine in England.
re: Chinon00
I agree. Though I have yet to find any English wines, that I really enjoy (same for Chinese wines), there are some great wines, almost everywhere. One just has to look a bit, and if in London, be ready to pay the tab.
re: Bill Hunt
I've never tried any English wine, but I thought I remembered reading an article around the time of Prince William and Kate's marriage about English sparkling wines. I'm sure production is low and they're probably impossible to find here stateside, but nevertheless I'm always intrigued to try a new (to me) region's wine.
Found the article: http://dinersjournal.blogs.nytimes.co...
re: Klunco
Out of curiosity I bought a couple bottles of English wine (sparkling) at Heathrow once. It was nothing special.
re: Chinon00
That pretty much sums up my experience, but using other English wines as a baseline, the sparklers (of the day), were head-and-shoulders above the rest.
That said, all beat out the Chinese wines, that I also tasted.
re: Bill Hunt
Yeah, I had a lot of Chinese wine once, but an hour later I was sober again.
re: Tripeler
re: Tripeler
Now, getting serious for a moment, after my tastings, I completely understand why they bid up the 1er Cru Bdx. wines at auction. The wines of China, well... they need some work.
re: Klunco
Going back a bit, I did taste a few (maybe 3?) English sparklers, that were not bad. Actually, they were the best of the lot. However, things have probably changed, and I have not tasted anything from England, in maybe 15 years.
re: Chinon00
Last time I was over, 2009, I did not know how to read French wine labels, and since none of my English family enjoy wine, I just don't bother.
re: budnball
I hear ya. I thought that you meant in restaurants or in pubs. I was over there a lot around the turn of the century and last in 2006. I understand that you don't fine dine over there (which is understandable considering exchange rate). I did a lot of pubs and gastropubs; the later having many choices of wines by the glass from France, Spain, and Australia. Just an option.
re: Chinon00
a lot has changed since 2006 on the UK food scene.
Don't sell it short.
re: sunshine842
Was I selling it short?
re: Chinon00
must have misunderstood "you don't fine dine over there" -- apologies if applicable.
re: sunshine842
Yes budnball mentioned down thread that he/she doesn't fine dine so I wanted to provide options for him/her which have good wine lists.
And I've eaten at the River Cafe and St Johns among other places in London and enjoyed both immensely.
re: sunshine842
Until Chion00's clarification, I had the same feeling. We always dine well, for dinner, while in the UK, and I have been very pleased. However, I now see where they were coming from. Glad that I was "late to the party" here.
Now I understand.
re: budnball
Australia is still given preferential status in a lot of governmental relations with England -- and the freight isn't all that different, so yes, it's the tariffs.
re: sunshine842
Ah, That makes sense.
re: sunshine842
I hear similar, but then do not see much from OZ on UK wine lists. What I encounter is plonk, or just a step above. I have never seen great OZ wines, but maybe that is the specific wine list?
In my UK experiences, it is mostly FR, with some GR and IT wines, to bring up the rear. OZ is way, way down those lists, as is the US wines.
re: Bill Hunt
I drink what my pub crawling family drink when visiting. However, in the English grocery stores, there is lots of Aussie "plonk" on offer for £7-10. I don't do fine dining because I am usually there for Wimbledon which takes all my money, so I don't see wine lists. Aussie wine bottles stand out and are easy to spot in window shops or store displays.
Well, if Frenchmen don't drink imported wines, they at least serve them to tourists. My brother and sister-in-law took a weekend side trip to Paris, while in England visiting their daughter. They wanted the tour that would do Notre Dame, but got stuck with Versailles because it was full. The tour guide took them to a small bistro for lunch. The wine (by the glass) tasted vaguely familiar, so my brother asked if it was imported. "I think so, but let me ask for you." The waiter disappeared, then returned grinning ear to ear, "Yes, sir. It is imported. It's Gallo, from California!" Vive la France. '-)
re: Caroline1
[Grin] That is a LOL moment!
I hope that it was Gallo-Sonoma, which would a step above.
re: Bill Hunt
Sadly, Hunt, it's doubtful . . .
re: zin1953
Yeah, I had the same feeling, but just held out hope...
re: Caroline1
Annette's Diner (a 50s-style burger joint) at Disney Village has table placards saying that they proudly serve California wines. Can't remember whose, though -- IIRC, it just says "Californien"
(and no, Annette's is not a Chow destination. It's okay, though, when you're jonesing a burger and a milkshake and don't feel like making it yourself)
re: sunshine842
Well, with but a very few exceptions, like Disney World's Victoria & Albert's in the Grand Floridian, I have never been very pleased with any Disney wine offerings, regardless of the country of origin. Have NEVER been to any Disney property, out of the US, so have no clue what they might serve in Paris, or Tokyo. With the California connection, I can see a marketing tie, but wonder how far they are able to take things. Were I the sommelier, and without corporate pressures from the "bean-counters," I would go with a Cal wine list, and make sure that each example was a really good wines. I would consider my wine list something of an "ambassador," for US and CAL wines.
re: Bill Hunt
Nah, Bill, you're overthinking - in this case it's a burger joint -- they also offer pichets of Cotes du Rhone (cheap, but drinkable), but the CA wines are offered as a novelty because it's an All-American menu.
And there's no sommelier.
I don't know what the more upscale restaurants offer at Disney Village here in Paris -- they're quite frankly very expensive, and we find it not worth the trouble or expense.
re: sunshine842
Ah, I am just not UP on Disney properties.
Thank you,
re: Bill Hunt
s'okay, Bill, you're not missing much.
re: sunshine842
Other than to attend meetings at their venues (I usually play golf), we seldom even think about their properties, but then do not have children, so are much less focused, than many.
Now, I will say that Victoria & Albert's, at the Grand Floridian, Disney World, is a very good fine-dining venue (wines too). We also had a really fine lunch at another restaurant (Critricos, IIRC), and that was good too.
Otherwise... well nothing to write home about.
re: jarona
Out of curiosity, has he ever tried any US wines?
Where do you live?
Thank you,
re: Bill Hunt
We are in the Northeast. He has tried US wines and he gets headaches from them. As for me, two glasses of ANY wine, good or bad, French, Spanish, Italian, US...and I'm asleep.
In my experience, not only do the French not drink California wines, but they don't drink wines from French regions other than their own. The wine from the region goes with the food from the region.
re: pikawicca
Not my experience at all. It all depends on what's cooking today -- wines from all of the regions are available in every supermarket, even in the tiniest village -- and they will match the wine to the food.
Everybody drinks Champagne, and the default house wine in restaurants across the country is usually a Cotes du Rhone -- and a Bordeaux Grand Cru is lusted after in every corner of l'Hexagone.
Most of our friends have a collection of vintners from whom they buy -- for example, they'll buy from one house in Champagne, one in the Loire, one in Provence, one in Burgundy, etc., etc., etc. -- most folks have a pretty wide assortment in their home cellars.
re: sunshine842
Actually, I agree with pikawica. In every region of France, the default drink
is the local wine. I went to school in Reims, and the better restaurants had a menu
(chicken, sole,...) for which the best match was typically champagne. Sure,
they all have cotes du rhone, bordeaux, burgundy wines on the wine list, but
at least 50% of the time the locals order the local wine. My experience
in Burgundy is similarly that the default wines with dinner in good restaurants
are chardonnay with fish, pinot with duck, likewise when dining in Nice,
expect wine lists laden with Bandol, Cotes du Rhone, Chateauneuf du Pape
or Gigondas. Likewise in Grenoble (minus the Bandol). In Normandy, they will
of course offer wine to their customers, but expect a respectable percentage to
request cidre bouche. That's the way it is: every region of France is proud
of its local cuisine and local wines.
re: bclevy
Don't know France from Shinola, but what you say exactly mirrors every little burg in Germany and their breweries. Fierce pride and loyalty (and damn good beer drinking to boot. (not Das Boot, that's a whole different subject).
re: PolarBear
<<not Das Boot>>
Good one! A good friend did a wonderful parody film of "Das Boot," for his masters thesis for Pasadena School of Design. Unlike the original, his was a 30 min. riot. One could get the idea, but if they had seen the original film, much more fell into Place.
re: PolarBear
Sadly, a lot of small local breweries in Germany are closing or being bought out by larger brewery enterprises. Part of this is that young Germans are drinking less beer and more cocktails, wine products, etc. Still, a good fresh local German beer is a wonderful thing.
re: bclevy
OK, and let's talk about Paris, the most populous city in France. It has some wineries, but not well-noted ones. It does not have a real cuisine, but borrows on the cuisine of almost the entire country. What is a Parisian to do? They would be limited to only the wines of their city, but then, the cuisine comes from around the country, and not from Paris. Sounds like a very difficult situation, at least to me.
Does this mean that no one in Paris, who is from Paris, will order a Burgundian wine, a Bdx., or even a Côte du Rhône? What about something from the Loire? Oh wait, Paris produces wines, so that would not be allowed either. Makes me highly curious.
Can you explain exactly how this works?
re: Bill Hunt
Many of the local restaurants in Paris hail from a particular region of France
and the wine list matches the cooking. Typical examples would be
L'Ambassade d'Auvergne
or Le Petit Sud Ouest
In all the low end creperies around Montparnasse (the area where immigrants
from Brittany moves in from 1945 to 1970) the drink of choice is cidre bouche.
So if you look closely, I would argue that about 2/3rds of Parisian restaurants
really give strong hints of the area of origin of their owner/chef
re: bclevy
Is this true? I will defer to those who live in Paris. But my understanding would be that the modern french/nouvelle cousine and the Michelin 3 star palaces of Paris do not necessarily call to a particular region in France - and therefore their wine list would be more varied.
So while certain restaurants may deliberately call to and reference a particular region of France, and so the wine list would match (say a Corsican restaurant), I imagine, especially among the restaurants that pride themselves on their lists, they would have diversity in their cellars . . .
re: goldangl95
IME, bclevy is spot on.
We're not talking about stars or the place to be seen this week -- we're talking about small, family-run restaurants all over the city.
re: sunshine842
Right, I mean I'm not too familiar enough with Paris to know the culture of the city on a day to day level. But in most large, international cities there is a rather bustling new restaurant scene as well as a formal dining scene - both not steeped in the traditions of particular regional cuisine. (not that's a bad or good thing -it just is) And I was curious as to the makeup of those wine lists in Paris, and how much a part of the cultural fabric these restaurants and wines are for Parisians...
re: goldangl95
but Paris (and France) is deeply and lovingly steeped in tradition and traditional cuisine from all over France -- on a far different level than any other city of its size.
The relationship between the French and their food is unlike that I've seen anywhere else I've ever lived or traveled -- it's absolutely fascinating -- and is part of what makes it such a great place to live.
re: bclevy
I understand that, but then we have one region (Paris), that features wines from around France.
re: Bill Hunt
I've only visited Paris a handful of times but I'd add that it being a large capital city with many different kinds of people I'd imagine its like DC or London where there's a smaller percentage of "native people"; versus what a smaller town or region in France would have in that regard. So it would be difficult to say this is what your typical Parisian would eat or drink when they could be an immigrant from Tunisia or Ivory Coast or something else no?
re: Chinon00
Those have been my observations, as well. Paris is a "melting pot," and folk come from all over. Same for London. When we first started visiting there, I loved to hear UK English spoken on the street. Now, it is totally missing. Everyone speaks another language, and UK English is not one of them. One must travel into the countryside to hear such now.
re: bclevy
I wholeheartedly agree that wine lists are heavily skewed toward local wines -- but pikawicca said that "they don't drink wines from French regions other than their own" -- and THAT is absolutely not true.
What's available on a restaurant wine list doesn't reflect what people cellar and drink in their own homes -- and it doesn't extend to restaurants from *other* regions -- which serve the wines from the *other* region.


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We have a new AHA registered homebrew club in Shreveport / Bossier City, Louisiana. If you are nearby and interested in joining, sign up for our Yahoo group at http://groups.yahoo.com/group/MaltMunchingMashMonsters/ for meeting info etc. until our website is up.
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5 Days 'til Emmys: Bunk Mates and Sex for Science
It's my blog and I'll play favorites if I want to. Though I'm rooting hardest for Mad Men on Emmy night (mostly because I think it needs all the goodwill it can get at this point) my actual two favorite shows of the 13/14 television season were Orange is the New Black and Masters of Sex, both competing in various categories, though not enough of them in the latter case, for their stellar debut seasons. So for this round of group question festivities, posed to friends of TFE and contributors, I have two questions regarding my two favorites.
Answer them yourself in the comments.
1. Which Orange is the New Black character would you most want to bunk with if you were so unfortunate as to land in that prison?
Matthew Rettenmund: Sophia Burset would be a great bunkmate. She could do my hair so it wouldn't look bald on top.
Jose Solis: Not a character, but Jodie Foster directed the best episode and I'd love to be *anywhere* with her.
Mark Blankenship: Clearly, I need to bunk up with Poussey. I speak a little German, I enjoy books, and I'm very interested in building up a tolerance for homemade alcohol.


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via NASCAR.comBruton Smith, billionaire, bigot, and Don Rickles impersonator.NASCAR fans are not, as a whole, noted for their elevated views on race relations, but the richest owner on the circuit is putting even his most sunburned, Busch-swigging fan to shame.Bruton Smith, a billionaire with a s ... More >>
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Dave Willis invades Anime Supercon.
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DVD releases for the week of November 9, 2006
Hall of Fame and Museum: Morbid kitsch and money. Lots of money.
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Revenge of the Electric Car movie trailer – Click above to watch video after the jumpIt looks like at least 10,000 people want to see the preview for the new Revenge of the Electric Car movie. That was the number of "likes" the film's producers set for the RotEC Facebook page, and now that ...
Zero South Biodiesel Electric Hummer - Click above for high-res image galleryZero South, a company that popped up at SEMA in 2008, is back again with its Biodiesel Electric Hummer. The heavily modified H1 rides on tracks at all four corners – a necessary modification, since this Hummer is ...


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Mitochondria fuel cells could be powered by soda pop
In Back to the Future, the Mr. Fusion cold fusion device could produce electricity from food scraps. Well, cold fusion is still some ways off (depending on who you talk to), but powering electronics with food may not be. Shelley Minteer, a Professor of Chemistry at Saint Louis University in Missouri, announced this Wednesday the development of a biofuel cell that could be powered by sugars or fats like those found in soda pop or vegetable oil. The device incorporates mitochondria, which are found within the cells of our own bodies, where they serve to produce energy from ingested calories. Are you listening, Doc Brown? Read More
The message is clear. Whisky and driving is not a good mix. But rules are made to be broken and researchers at Edinburgh Napier University have managed to successfully marry the two, albeit as a fuel for the vehicle and not the driver. Researchers have taken two by-products of the whisky-making process and transformed them into an energy dense biofuel that doesn't require vehicles to undergo any modification prior to use. Read More
While much of the focus on renewable electricity production focuses on green alternatives, a team of engineers at Oregon State University is looking at ways to improve electricity production from a "brown" source – namely sewage. The engineers found that using new coatings on the anodes of microbial electrochemical cells they were able to increase the electricity production from sewage about 20 times. Read More
Biofuels are seen as a more environmentally friendly fuel source than petroleum-based fuels, but transporting the bulky biomass used to produce them is expensive because of their volume. It's much more economical to transport the liquid fuel after it has been processed but this isn't possible if the processing facilities are located far from the source of the biomass. A new method to process agricultural waste and other biomass could enable the creation of mobile processing plants that would rove the Midwest to produce fuels where the biomass is sourced. Read More
The contribution of aircraft to greenhouse gas emissions has been well documented and while biofuels are being trialled in an effort to combat the issue, an expected doubling in air traffic by 2035 suggests that a fundamental shift in technology is needed to make real progress. That's the starting point for the D "double bubble" – a design concept presented to NASA by an MIT led research team which promises a 70 percent improvement in fuel economy, reduced noise, lower nitrogen oxide (NOx) emissions and the ability to use shorter runways. Read More
The miniaturization of electrical sensors coupled with the development of flexible silicon technology paves the way for a wide variety of medical sensors that can be implanted into the human body. One of the major obstacles facing the development of such devices, not to mention artificial organs, is how they are powered. Currently devices need to be constantly recharged via an external power source or, as is the case with battery-powered pacemakers, replaced altogether. Now a team of French researchers has implanted a new type of biofuel cell into rats that overcomes these problems by generating electricity from a potentially limitless source - sugar in the rat's bodies. Read More
Putting the pressure on algae to create biofuel
If you've read even a little bit about potential sources of biofuel, you'll know that algae is one of the big ones. During photosynthesis, the unicellular aquatic plant turns sunlight and carbon dioxide into oil. It's grown in ponds, where it's not taking land away from food production, and yields much more oil than other biofuel crops, such as corn or soybeans. Researchers at the University of Michigan have recently come up with a method of getting algae to give up its oil more quickly and efficiently than has previously been possible - they pressure cook it. Read More
Renewable biofuel oozes from reprogrammed microbes
It seems like every day, a new way of producing biofuel is being discovered. Within the past few years, we've reported on technology that harvests biofuel from garbage, booze, crop waste, carbon dioxide and wood-munching marine isopods. Now, Arizona State University has announced a new development in the harvesting of biofuel from cyanobacteria microbes - ASU researchers Xinyao Liu and Roy Curtiss have genetically engineered bacteria that literally ooze the stuff out of their skins. Read More
Plasma technology offers clean fuel breakthrough
The same process that illuminates big-screen plasma TV's can now create ultra-clean fuels, according to a scientific report presented earlier this week. According to Prof. Albin Czernichowski from France's University of Orleans, a device called a GlidArc reactor has successfully been used to create clean fuels from waste materials, utilizing electrically-charged clouds of gas called "plasmas." One of the fuels is a form of diesel that reportedly releases ten times less air pollution than conventional diesel. Read More
Natural photosynthesis isn't as efficient as we would like it to be, and incorporating solar energy into useful products is the subject for much collective research. Engineering researchers from University of Cincinnati have found a way to artificially create a photosynthetic material from foam which uses plant, bacterial, frog and fungal enzymes to produce sugars from sunlight and carbon dioxide. Read More
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Kuwait's support to WHO permits delivery of medical aid to besieged Syrians
7 October 2014 - The almost 4-year long conflict in Syria has left the health system severely disrupted, and devastated the country in terms of available health professionals as the numbers have dwindled to approximately 45% of those active before 2011. As a result, hundreds of thousands of civilians are being exposed to acute health threats.
Alia lives in Mouadamiya, Rural Damascus – an area which was under siege for almost 2 years. She stayed in her house with her family, deprived of sufficient food, water and medicines for her heart condition.
"During the siege, I started to count how many days I had left before I would run out of medication and die," Alia confesses. The 62-year-old grandmother of nine is glad to be alive today though she still suffers from a heart disease that she believes almost killed her.» Full story
Situation report update, 1 August 2014
The delivery of medical assistance continues to be hampered by the deterioration of the security situation. Humanitarian needs have increased with the recent conflict in Iraq, as seen with the influx of Iraqi refugees into the hard-to-reach Al-Hassakeh governorate.
Recent clashes in Deir ez-Zor between the Islamic State (IS) and opposition groups have led to water shortages, lack of access to health services, and significant population movement, resulting in the displacement of approximately 76 000 people.
In addition, daily shelling, airstrikes and barrel bombarding in Aleppo, Idleb, Hama, Daraa, Quneitra, Rural Damascus and Damascus have led to further internal population displacement and increased the number of injured people. Since March 2011, over 160 000 people are estimated to have been killed and over 750 000 injured.
Read the latest situation report» Full story
Kuwait's support to WHO permits delivery of medical aid to besieged Syrians
Situation report update, 1 August 2014


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DOER, DEP, and EPA are pleased to announce the next Energy Leaders Roundtable for Massachusetts Drinking Water and Wastewater Utilities. The roundtable has been set for March 21st from 9 am – 12:15 pm at the New Bedford Wastewater Treatment Plant, 1000 South Rodney French Blvd., New Bedford. An optional tour of the New Bedford WWTP has been scheduled for 12:45.
The meeting will share experiences and information from drinking water and wastewater utilities about:
- Conducting energy audits
- Implementing audit findings and recommendations
- Funding energy efficiency programs and renewable sources of energy
- Getting and maintaining buy-in
Please contact Jen D'Urso for an agenda, or to attend, RSVP by March 1st . Please include your name, address, the facility at which you work, and if you would like technical credit hours. If an energy audit has already been completed at your facility, please bring it with you.


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Every Monday Night Cool Springs Fire Department tries to hold training for the members. It is required that each member has a total of 36 hours a year to maintain an active status as a volunteer member. Just recently we have been doing our annual hose testing which is another requirement we have to do to make sure our equipment is ready and in good condition when needed. We have also had other training ... (Full Story & Photos)
Cool Springs along with Statesville Fire and the Iredell County Fire Associations Pink Fire Truck participated in a Public Event at Home Depot on Turnersburg Hwy. Kids were able to build fire trucks out of wood and then have an opportunity to sit inside of the trucks and see all the equipment and tools. The kids were also handed a few "goody" items from the fireman for there participation.... (Full Story & Photos)
Cool Springs Fire Department assisted with memorial ride for Don Tilley. Cool Springs Squad 1 and Brush 1 blocked the streets at East and West Sharpe St. The ride started at Tilley Harley Davidson in Salisbury and then stopped at Tilley's in Statesville then proceeded to Statesville High School for memorial service. ... (Full Story & Photos)
Cool Springs Fire Department was dispatched with County Line Fire Department to a traffic accident on I-40 westbound. Cool Springs responded Engine 3 and Squad 1 to the scene. No one was seriously injured but the interstate was reduced to one lane due to the damage of the vehicles and debris on the roadway. ... (Full Story & Photos)
Lightening from an afternoon thunderstorm cause a fire in a residence of Fifth Creek Road. Soon after dispatch County Line Fire Captain Matt Baldwin reported heavy smoke visible from several miles away. Engine 1 arrived on the scene and laid 300' of 4" supply line from a hydrant at the corner of Swann Road and Fifth Creek Road. Engine 1804 arrived at this time and both Engines put their deck guns ... (Full Story & Photos)
Cool Springs Fire Department attended a Public Service Event at Cool Springs Methodist Church. Engine 1 and Brush 1 stood by at the event and also participated in show - n -tell. Fireman enjoyed showing the kids the trucks and handing out little goodies. The Church had a small car show, games, food, and more. Towards the end of the event Brush 1 wet down the kids with water. ... (Full Story & Photos)
Cool Springs Fire and Ebenezer Fire responded to a reported house fire on Chestnut Grove Road. Chief 204 was first to arrive to find nothing showing. The caller was concerned there was fire getting out of the chimney flue.
Cool Springs Engine 1 and Ebenezer Engine 1303 arrived and investigated for fire extension. The property was then turned back over to the resident.... (Full Story & Photos)
Cool Springs Engine 3 and Utility 1 responded to a report of a car fire on Seven Springs Loop. Engine 3, with a crew of three firefighters, arrived to find a car fully involved. Firefighters were able to bring the fire under control within minutes. No injuries were reported.... (Full Story & Photos)
Cool Springs Fire was called to assist Ebenezer Fire on a motor vehicle accident involving an overturned tractor trailer hauling logs. The driver was pinned inside the vehicle and had to be extricated. Engine 1 responded with a four man crew and blocked Old Mocksville Road above the accident site. Two crew members assisted at the accident scene. Squad 1 responded later to replace Engine 1 with traffic ... (Full Story & Photos)
Cool Springs Fire participated in a live fire training evolution hosted by our neighbors at Wayside Fire Department. Firefighters from several other departments in the county participated and the training was well instructed.... (Full Story & Photos)
Copyright © 2008 Cool Springs Volunteer Fire Department, Inc. Duplication of text, photos, or any other content on this website is prohibited without permission of CSVFD. If you would like to use our content, or you have a comment or suggestion, please contact us at firstname.lastname@example.com.


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Maine shrimp season has started!
- s
- silver queen Dec 5, 2006 06:06 PM
The season is Dec 1, 2006 to April 30, 2007 this year. Please ask you favorite fishmonger to get them! I did get them last year at Whole foods and Shaws, but they're not always available.
These are a local product that we're in danger of losing if we don't support!
They're so sweet and good- even raw. But I really love them lightly cooked (add to boiling spiced water, bring to another boil and turn off heat for a minute or two)- then peel and dip in melted butter- heaven..
They're small, but easy to peel- just rip the heads off and squeeze the tail- they pop right out!
So support your local shrimper!
re: ScubaSteve
Nope :( Headless. Still darn good though.
re: gini
I got my Maine shrimp last season from Wulf's Fish Market near Coolidge Corner in Brookline. Their Maine shrimp were loaded with really tasty roe. Heads were on, and they made for some of the finest gambas al ajillo I've ever made.
Thank you! Thank you! to our silver queen! Those of us who would have found them in a week or so will have a fuller season.
I'll report in when I get to Whole Foods this week.
re: Raedia
The Whole Foods on Washington Street in Newton has them for $5.99 a pound.
re: Velda Mae
Is that for whole, heads off, or shelled?
re: silver queen
I just called WFM on River street. $5.99 for heads off raw shrimp. I'll be getting some this week.
re: Velda Mae
Thank you, I bought a pound at WF on Washington St. last night! Heads off, but still delish.
re: Atlantis
Harris-Teeter? Where the heck is there a Harris-Teeter in Massachusetts?
re: Atlantis
if they're that big, they're something else. maine shrimp are about 30, possibly as many as 70, per pound. they're really tiny.
they don't travel well at all. i've eaten them raw in very reputable nyc sushi restaurants and been disappointed. lucky for me, i'm in boston and can get them same day! woo-hoo.
re: hotoynoodle
Yah, I noticed that - 13-17 count? Must be giant mutant Maine shrimp. :)
The first time I had fresh Maine shrimp was a couple of years ago as ame ebi at Uni. I've been hooked every since.
re: Rubee
Actually, they ARE "giant mutant Maine shrimp" - ten or more years ago, they were really tiny, but for some reason, they are getting larger, but still as sweet and delicious.
They had 'em fried whole with salt, pepper and jalapenos at Chau Chow City for dim sum last week - tricky to eat but full of roe and yummy!
this is the only time of year we can get shrimp that hasn't been frozen. they're addictive. i like them with a squeeze of lime and some chili oil, either raw, or flash-cooked.
Ours is here in Alexandria, Virginia, and it's a flagship store, which means it's so damn gloriously run and stocked and everything, it just about makes me cry tears of joy. I've never been impressed by HT before, but this one, five minutes from our home, is just incredible. I do hope, if you're in Massachusetts, that HT moves north, for your sake. It's just a great, great place.
And tomorrow, I'll be there, stocking up on shrimp, among other things like artisanal breads, an amazing imported cheese selection, and, best of all, those fabulous pickles known as Wickles, that I think might be one of the South's greatest culinary contributions of centuries past.
Their organics are spectacular, and priced lower than Whole Foods.
Pray for a Harris Teeter, but, in the meantime, enjoy your shrimp.
re: JMT123
Just bought some this afternoon at Whole Foods Fresh Pond - 5.99/lb.
Well, I bought a pound of these beauties last night at WFM on River Street. They are indeed sweet with a very delicate texture.
I cooked them shell on using a Jacques Pepin recipe. The garlic breath I have is worth every bite.
Anyone try these as shrimp scampi in pasta?
They are extremely delicate (was hard not to destroy them while de-shelling), but I expected a sweeter taste. I tried cooking a few with a little garlic/butter, but I expected more of a sweet shrimp taste, but they were a bit bland.
p.s., lots at the Whole Foods in Brighton.
Picked up some delicious, and surprisingly large, Maine shrimp at Market Basket the other day. $5.99/lb, heads off, shells on. Day one I cooked them for about a minute on high in some sesame oil infused with ginger and thai chilis. Small squeeze of lime, delicious. Day two I shucked (?) about 20 of the the scrumps - which did not result in their destruction and only took a couple of minutes - and breaded and fried them for a tasty po-boy. They only need to cook for a couple of minutes, and I found them quite sweet and tasty through and through. Planning to try to scampify the remaining shrimp when I cook a special dinner on Wednesday.
They're on special at Roche Brothers this week. $4.99 Lb. if I remember correctly. Also, I was looking for info today and found a great post on Stephencooks.com


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Find records of Ararat Ambarsumian
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Biography & Family History Add details
Ararat Ambarsumian (1927 - 2004) was born on April 22, 1927. Ararat was born into the Ambarsumian family.
There are no known spouses or children on file for Ararat. Ararat died on December 29, 2004 at 77 years old.
Ararat Ambarsumian's last known residence is at North Hollywood, Los Angeles County, California.
We were able tofind a death record for Ararat Ambarsumian in the United States Social Security Master Death Index (SSDI). According to information provided to the SSDI, this death record has been verified by a family member of the deceased. This data can be considered very accurate. What is the SSDI?
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Possible Relatives
- Charles Cloutier
- ·
- Francois Cloutier
- ·
- Genevieve Moreau Cloutier
- ·
- Genevieve Cloutier Verreau
- ·
- Louise Cloutier Cauchon
- ·
- Jean Busque
- ·
- Paul Verreau
- ·
- Antoine Dorval
- ·
- Antoine Ignace Nadeau
- ·
- Genevieve Crepeau Dorval
- ·
- Romaine C Raine
- ·
- Joseph Berube
- ·
- Pierre Berube
- ·
- Augustin Goupille
- ·
- Joseph-Marie Cloutier
- ·
- Agnes N
- ·
- Genevieve-Eleonore Cloutier Belisle
- ·
- Marie-Joseph Cloutier Boucher
- ·
- Marie-Charlotte Lessard Cloutier
- ·
- Jacques Cloutier
- ·


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Activity from christmas (page 2)
Swagbucks – Signing Off For The Holiday
Posted by TSG on Fri, December 23rd, 2011 at 5:00 pm
From our neighbors to the North, a series of retro Season's Greetings courtesy of CBC:
Have a wonderful and safe holiday season – I hope it's spent in the merry company of family and friends!
Carol of the Dominoes
Posted by TSGal on Thu, December 22nd, 2011 at 5:00 pmI just stumbled on this amazing video that I couldn't wait to share with all of you. Not only does it incorporate one of my favorite holiday songs, but it's one of the most creative holiday videos I've ever seen. I can't imagine how much time and effort was put into making this, but it ... Read More »
Music Monday – Share Your Heart
Posted by TSGal on Mon, December 19th, 2011 at 3:00 pmWho did you give your heart to Last Christmas? Your husband? Your wife? Your boyrfriend? Your girlfriend? Your children? Well, if you got your heart broken last year, make sure this year, you give your heart to someone special. And until then, enjoy Taylor Swift's version of the classic Christmas song, Last Christmas. Save yourself ... Read More »
Swagbucks: Signing Off For The Week
Posted by TSG on Fri, December 16th, 2011 at 5:00 pmThis week, since we're so close to the holiday season, it's the time of year when TV stations start randomly broadcasting holiday greetings. Here are two examples in action! For those who celebrate Hanukkah, WDIV in Detroit, Michigan had a message for you 25 years ago: And Merry Christmas from the Disney channel of 1997: ... Read More »
Fill Your Stocking With Gold
Posted by TSGal on Fri, December 16th, 2011 at 1:00 pmHave you ordered your Christmas Stockings With Photo/Gift Card Holder yet? Because your stocking is supposed to be filled with fun and surprises, we're hiding Golden Tickets amongst our stash. These stockings are only 379 Swag Bucks, but if you're one of the lucky Swaggernauts to find that golden ticket in yours, you'll get your stocking for only 100 ... Read More »
Cookies Anyone?
Posted by TSGal on Tue, December 6th, 2011 at 5:00 pmLooking for a new, different, and delicious holiday dessert this year? Thanks to AllRecipes.com, I found this great, easy recipe for Shortbread Christmas Cookies. Leave these out for Santa and he'll never want to leave! Prep Time: 25 minutes Cook Time: 20 minutes Ready In: 1 hour 15 minutes Ingredients 3 cups all-purpose flour 3/4 ... Read More »
Music Monday – Roll Out the Stockings…
Posted by TSGal on Mon, December 5th, 2011 at 1:00 pmIt's time to hang some tinsel on the evergreen bough. I think we all need a little Christmas now – don't you agree? It's officially the time of year when I can drive down the street and see lights hanging from the roof, candy canes lining the walkway, and the Christmas tree through the window. ... Read More »
I'm Dreaming of a Nightmare
Posted by TSGal on Thu, November 10th, 2011 at 11:00 amAs we kick off the holiday season it is time to get in the holiday spirit, and what better way to do that than with holiday songs and movies?! We've just stocked our Swag Store with some of the best and most classic tunes and movies, which are now available for as little as 199 ... Read More »
When You Wish Upon A Swag Buck
Posted by TSGal on Mon, November 7th, 2011 at 1:00 pmAs the holiday season approaches, it becomes the time when everyone is rushing out to snag that delicious Warm Cinnamon Bun Scented Candle that mom loves, the Christian Dior Rouge Lipcolor that your sister just ran out of, the Sony PSP 3000 your little brother has been begging for, and the Sony Home Theater System that Dad won't ... Read More »
Post Christmas Blues
Posted by TSG on Tue, December 28th, 2010 at 8:00 amTSG knows that you're all very grateful to receive gifts at Christmastime, but be honest; some of you didn't get exactly what you were hoping for this year – maybe instead of that gaudy sweater or fruitcake you were hoping for something else, or you just weren't able to get your hands on the perfect ... Read More »
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Press Releases
July 2, 2012
OnLive Hosts Summer Gaming Academy
Today OnLive announced the OnLive Summer Gaming Academy that challenges players to elevate their game through weekly deals, challenges and valuable gaming lessons.
June 26, 2012
VIZIO Launches the VIZIO Co-Star™ With Google TV Giving Users The Power To Turn Any HDTV Into The Ultimate Smart TV
VIZIO announced today the launch of the highly anticipated VIZIO Co-Star Stream Player, which utilizes the latest version of Google TV and offers video games on demand through the OnLive Game Service.
June 5, 2012
OnLive Cloud Gaming Demonstrated on LG Smart TVs with Google TV
OnLive today demonstrated the OnLive Game Service on the next-generation LG Smart TV with Google TV from LG Electronics at the Electronic Entertainment Expo.
June 5, 2012
Breakthrough OnLive MultiView Enables Live Spectating During Gameplay
OnLive today announced the next revolution in social gameplay, OnLive MultiView, which leverages the company's exclusive massive spectating technology.
June 5, 2012
OnLive Showcases Exclusive Game Previews at E3
OnLive announced today that it will add a slew of new video games and innovative social capabilities to its cloud gaming platform this year.
June 5, 2012
OnLive Showcases New Games and Features at E3 2012
Today, OnLive announced that it will be showcasing a broad range of new video games as well as breakthrough new features in its booth at E3 2012.
June 5, 2012
OnLive Offers One-Click In-Browser Cloud Gaming
OnLive today released a major update to its In-Browser Gaming capabilities, enabling publishers/retailers to offer one-click, instant play of hundreds of games.
March 1, 2012
Groundbreaking "OnLive Desktop" App Released for Android Tablets
Today, OnLive announces that its revolutionary OnLive Desktop App is now available for Android tablets, bringing full Microsoft Office apps, Adobe Reader and gigabit-speed Internet browsing.
February 27, 2012
OnLive Announces Indie Showcase in Partnership With the Independent Games Festival
OnLive announced today it is bringing the excitement of the Independent Games Festival to the masses with a two-week Indie Showcase, hosted in partnership with the IGF.
February 23, 2012
"OnLive Desktop Plus" Introduces World's Fastest Flash Browsing … on iPad
OnLive today announced the OnLive Desktop Plus service, bringing accelerated browsing and full Adobe Flash to devices with the OnLive Desktop app, making for the world's fastest mobile browsing experience.
January 26, 2012
OnLive Kicks off Launch of KONAMI's Pro Evolution Soccer 2012 with Play 2 Win Sweepstakes
Play by January 31 for a Chance to Win OnLive Game Systems, Games and More Palo Alto, CA – January 24, 2012 – OnLive, the pioneer of on-demand cloud gaming, announced today that KONAMI's highly anticipated game Pro Evolution Soccer 2012 is now available for instant play on the OnLive® Game Service. To celebrate, OnLive […]
January 11, 2012
OnLive Console-class Gaming to be Integrated into All Google TV Devices
OnLive announced today that Google will be integrating its revolutionary gamingservice as a standard feature of the Google TV platform on all devices.
January 9, 2012
"OnLive Desktop" Brings No-compromise Windows Apps to iPad
Today, OnLive, Inc. announced that it is bringing the first no-compromise Windows desktop to iPad through its free OnLive Desktop app, available Thursday in the iTunes App Store.
December 22, 2011
OnLive Brings Console-Class Gaming to Sony Ericsson Xperia™ PLAY Smartphone
Free OnLive App Update Enables Xperia PLAY Slide-out Game Controls, Enabling Top-Tier Titles First Mobile Device to Play Console-performance Games using Built-in Controls Palo Alto, CA – December 22, 2011 – OnLive, Inc., the pioneer of cloud gaming, today announced that its free OnLive app for Android has been updated to support the slide-out game […]
December 22, 2011
OnLive Announces "Winter Three-for-All" Celebration
Super Street Fighter® IV Sweepstakes! Borderlands Friends Fight FREE Sweepstakes! FREE Saints Row: The Third 5-Hour Demo! Sweepstakes Prizes Include Las Vegas Trip and new Universal OnLive Wireless Controller Palo Alto, Calif. — Dec. 22, 2011 — OnLive, Inc., the pioneer of cloud gaming, today announced a play-to-win sweepstakes to supercharge the launch of Super Street […]


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How to Make Chocolate Ladoos
Imagine it's Saturday, no one is home you want to have some dessert. Here is the recipe for enticing and finger-licking good chocolate ladoos (balls).
- condensed milk
- 4 tbsp coconut powder
- 3 tbsp chocolate powder
- 10 marigold crushed biscuits (home made or store-bought)
1Put crushed biscuits in a mixing bowl.Ad
2Add 3 tbsp of chocolate powder and 4 tbsp of coconut powder.
3Add condensed milk and make a dough.
4Take small portions of the dough and make small balls with it. Your chocolate ladoos are ready.Ad
We could really use your help!
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- You can also dribble some chocolate sauce or condensed milk and sprinkle up some coconut powder.
- You can serve your balls in a glass saucer and garnish it with candies, edible decorations etc.
Things You'll Need
- apron
Article Info
Categories: Chocolate Cookies and Biscuits
Recent edits by: Uncle ld, Krystle, Trillia
Thanks to all authors for creating a page that has been read 4,221 times.


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To help make this your #SeasonToShine, we're picking our favorites from our Gift Boutique and sharing them with you each Friday.
Today's pick: Garance Doré Collection 2015 Beauté Desk Calendar
This 12-month desk calendar is the perfect gift for the beauty aficionado in your life.
More on your list? Shop our gift boutique, or shop Rifle Paper Co.


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Irregular and premature tire wear can be caused by the front thrust link bushings cracking and causing excessive movement in the suspension. The thrust link bushings are fluid-filled (to help reduce vibration), so if they crack, they will leak oil.
Car problem reports
Problem with your car? See what our experts say or submit your own.
Most reported 2003 Mercedes-Benz C230 problems
Knocking Noise Over Bumps Due to Worn Sway Bar Link Joints
The sway bar end link joints may wear and cause a knocking noise over bumps. Loose or warn links should be replaced to correct this type of noise.
10 Reports
SRS Light Due to Spilled Liquid on Buckle or Under Seat
The SRS (airbag) light can come on if liquids are spilled into the seat belt buckles, or if the liquid pools underneath the seat and gets into the electrical connector for the seat belt pretensioner. Damaged components will require replacement to restore proper airbag operation.
10 Reports
Engine Drivability Concerns Due to Broken Crank Case Vent Hoses
The engine crank case vent hoses may fail, resulting in a rough running engine and/or poor engine performance. Damaged hoses should be replaced.
6 Reports
Hold down nut for front strut may bacome loose
The hold down nut for the upper front strut area can become loose, causing a knocking noise. This can be repaired without removing the strut assembly.
6 Reports
Heater case may crack
The heater case for the center vents can crack near the stop sensors. If the stops break, the control motor will not know when to stop and will run continuously.
6 Reports


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Properties in Lostock, Bolton, Greater Manchester between £475,000 and £500,000
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Properties in Lostock, Bolton, Greater Manchester
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£499,950 4 Bedrooms Lower House Drive, Lostock
An individual detached residence substantially extended Ideally placed for both train and motorway commuters Lounge, dining room, conservatory, fitted breakfast kitchen Three bedrooms, bathroom plus shower room Further first floor room which could be a b
Edwards Property
£499,995 5 Bedrooms Regent Road, Lostock, Bolton, Lancashire
LOCATION, LOCATION, LOCATION!!! Situated upon a generous and private plot with superb and unrivalled views over Regents Park golf this fabulous, individually designed detached home provides family friendly living space and exceptional potential for
Miller Metcalfe - Bolton
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I am a electrical engineering student and this semester I have to build and program a robot to do multiple task. When this semester I want to use the mircontroller to build a automatic steam bottle sanitizer (followed soon after by a 6 bottle automatic filler) using YuirRage's steam mashing design for the steam supply.
I was curious if anyone here knows how long steam needs to be applied to sanitize a bottle?
Also if any one has any experience on using DC motors could you half me decided on what kind of motors i would need to lift six bottles in a tray up to 6 steam dispensing tubes.
It would be easier and safer to move the steam injection tubes up into the inverted bottles. For safety you could link the manifold to a ball valve which opens when tubes are inside bottles to provide an interlock to prevent early release of steam. As to the time needed, it would depend on steam temperature and bottle mass, after bottle reaches steam temperature there is no point in using more steam.
I recommend a pressure cooker in place of any keg for your system. It would likely be easier to manage.
I found a 6qt stainless stell electric pressure cooker. Could take that to a machine shop and have them weld a valve to the top?
Here is the link http://www.sears.com/shc/s/p_10153_1...u=00854625000P


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November 28, 2014
RICHMOND, Va - – Senator-elect Tim Kaine spoke at the Capitol building about his plans now that he is in the Senate. His top priority is agreeing on a budget plan.
Senator-elect Kaine wants both parties can work together to compromise on a budget plan.
First he hopes they can come up with a short term plan to minimize the negative effects of the fiscal cliff. Then, eventually, he would like to see both spending cuts and taxes to get the right budget to bring the economy back.
"I do firmly believe that the big picture of budget fix has to be on both sides of the balance sheet," said Senator-elect Kaine. "During the entire campaign I said that. We gotta have cuts and we gotta have revenues, and revenues are taxes or fees or call them whatever you want. We gotta fix both sides of the balance sheet."
Read what Gov. Bob McDonnell spoke about on Thursday here: Gov. McDonnell Discusses Top Issues Affecting Virginia
Follow Litsa Pappas on Facebook and Twitter.
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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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I have a church family that do not eat sugar. It is the 17 year old's birthday and I wanted to bake her a cake using a sugar free cake mix and I wanted to see if there was a version of the WASC that uses a sugar free mix.
post #1 of 1
10/7/13 at 8:01am
Thread Starter


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Religious Films
Migrants living on the outskirts of a typical United States community in a slum area are the subject matter. Townsmen become aroused when children from the bad area are permitted to attend public schools. Public animosity is stirred up by the alleged possibility of disease and uncleanliness ... Read more
Hill Number One, a dramatic religious film, was shown nationally on TV in the U.S.A. during Easter Week, 1951 and 1952. It was favourably reviewed: "One of the most nearly perfect performances ever seen on TV, mixing dramatic impact with compelling simplicity . . ." (New York Times) . ... Part of ... Read more
Shows bow Handel came to compose "The Messiah". Opens with a filmed commentary on the neighbourhood of Grosvenor Square, London, and then focuses on 25 Brook Street as it is today, the home where Handel produced his best-known work. The film then reverts to scenes selected from The Great Mr. Handel ... Read more
This is a good example of a religious promotional film. There is nothing spectacular about it: no highly paid artist,' acted parts, and no elaborate sets were used in its production. But the film command; the interest and grips the attention of every body who has viewed it. ... The Bible, how it ... Read more


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While New Yorker writer Lawrence Wright continues to do his victory tour for his magnificent book-length exposé on Scientology, Irvine residents Luis and Rocio Garcia are getting sue-y against their former church.You might remember the couple from 2011, when the St. Petersburg Times revealed they h ... More >>
Politicos beware: if you're ever caught glad-handing the Church of Scientology, one of its former members will pay you a visit at a public meeting and give you the verbal version of "Scientology for Dummies." Paulien Lombard, the former Scientologist who used to spy for church, is continuing her rel ... More >>
Scientology didn't invite the Weekly to the grand opening Saturday of its Ideal Org at the former Santa Ana Performing Arts and Event Center, which was SanTana's Masonic Hall back when non-hipster gabachos actually lived in the city. But who needs to get inside an event when those hosting it send yo ... More >>
A former spy for Scientology came clean on abuses. Now, she says, the church is chasing her


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