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Hello Gainesville Community,
We're sorry to say that AMF Alley Katz Lanes has closed. To find other AMF locations near you, please visit www.amf.com/all-amf-locations, and for all other inquiries, please contact customer service at 1-800-342-5263.
Again, our apologies for any inconvenience this may have caused. We hope to see you back on the lanes!
The camaraderie. The competition. The high-fives. The beer frames. The cool shirts. Can't wait to get started? Let's get the ball rolling.


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Protected: DeeBee Organics
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National Aboriginal Day portraits
I had the opportunity to meet new people and create portraits during National Aboriginal Day's first ever Cultural Festival in Victoria, British Columbia, Canada
Protected: Janion Shoot
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Part of what i do for a living is I shoot anything to do with news on Vancouver Island for Canada's national newspapers,magazine and wire.
Only photos shot with my iphone will appear in this gallery.


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2014/10/20 From now on all users of SampleRobot can install the application on up to four different computers and use all licenses at the same time. When purchasing SampleRobot now you have four licenses which you can freely assign either to Mac or PC systems or both, no matter if laptop or studio.
A lot of professional sampling users asked to extend the licensing to more than two computers. So that is what we do now. Of course, free of charge for all. Have fun!
2014/08/18 Sample Magic is one of the big names for digital audio content production. The company provides premium loops and samples to music producers in a lot of different styles from house and electro through dubstep to disco to chillout and soundtrack.
This is what Sharooz Raoofi, Co-Founder of Sample Magic, has to say about SampleRobot:
"Samplerobot has been a HUGE timesaver for me. Being on the road and not having access to my synths it is the perfect solution for quickly and efficiently multisampling hardware favourites. Essential software."
2014/07/24 It is never too late. SampleRobot was recently upgraded with a new social hardware board. Now he can communicate via Twitter. Find out more and follow @SampleRobot!
As a little thank you we would like to reward all early-bird followers with a 20 € coupon for all SampleRobot and WaveRobot products in the SKYLIFE STORE.
The coupon is valid till end of August.
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GNU products can only be shipped within the U.S.
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Gnu riders choice W
By Billy
from Seattle WA
Comments about GNU Riders Choice C2PBTX Snowboard 2014:
I'm a 6'5 240 lb snowboarder who's been riding for a few years. This board is pretty cool. It being wide made it so my foot never hung over the edge. It's a pretty stiff board so better for powder and all mountain than riding park with it. It was very solid underneath my feet and I didn't have any problems with catching edges or washing out.
Bottom Line Yes, I would recommend this to a friend
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magna-traction & asymmetrical, best cmbo
By funk a da flex.
from live in CT. Ride in Vt/Nh
About Me Expert
believe the hype about magna-traction, I ride on the ice coast in Vermont. And was always a die-hard Burton-custom rider. didn't think any board could hold a candle to them. WRONG!! The GNU riders-choice is hands down the most fun, easiest, best handling board I ever rode. The first time I hit a ice patch and went to speed check, it held a edge firm, lol And I screamed it really does turn ice into powder I'm also a large rider at 5'11" 240#. I like to ride a shorter board for my weight,(I ride the 158w) and even at high speeds has never gave me board chatter or washed out. Mervin boards for lifeCT
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the do everything board
By funk on the ice coast
from northeast U.S.A
I used to be a die hard burton guy for years. This board completely changed the way I ride. Love the magna-traction, the rocker, the float of it in powder. Just everything. Love this board!
Great board
By Cool guy on the block
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About Me Advanced
I've owned many boards but this board beats them all. I highly Recommend this board.


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Police cracking down on drunken driving in Wisconsin
Published On: Dec 05 2012 07:06:18 AM CST
Updated On: Dec 05 2012 07:06:00 AM CST
Updated On: Dec 05 2012 07:06:00 AM CST
Police across Wisconsin will be putting extra emphasis on tracking down drunken drivers this holiday season under the "Booze and Belts" campaign.
The initiative runs from Friday through Dec. 16. It focuses both on impaired drivers and those not wearing seat belts.
The Wisconsin Department of Transportation says last December, 51 people died and there were 11,000 traffic crashes across the state. More than 3,500 people were injured.
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8th Annual Blanco River Run Raises $2500 for Project Graduation
Wednesday, April 24, 2013 • Posted April 25, 2013
Dr. Dustin Barton finished 1st with a time of 19.28. 12 year old Johanna Villarreal finished 3rd overall, but 1st in the women's division. Dr. Barton has run in the race 3 years, this is his second win.
Photo by Merannda Button
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Tag Archives: pr firms
It's event season: Are you making the most out of your sponsorship?September 15, 2014
Fall is the time when things tend to get a little busier in the workplace. The calendar starts to fill with more events to attend, people to see and causes to bring awareness to. A...
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It's not uncommon for us to meet with businesses and organizations who realize they need to pick up their PR efforts again and get them going. What we hear over and over is that since...


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Mar 11, 2011Absolutely love this show. It is always so funny and I love the cast. Amy Poehler is so cute and hilarious. The show is always fun and is great on the NBC Thursday night lineup. I hope we continue to see this show on for along time to come.… Full Review »
Jan 20, 2011Parks and Rec is incredibly well-written, acted, and produced. It is hilarious. The characters are great, and the actors that play them our outstanding. I'm so glad NBC brought this show back.… Full Review »
Nov 10, 2010Parks and rec is vastly superior to the office in every way. This show is absolute perfection and comedic genius. You really must give it a chance, and if you are a fan of TV which i know you are, you will do yourself a favor and watch this. Great acting, writing and just plain hilarious this show has everything going for it.… Full Review »


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1968 Game 11 — JETS 37, Chargers 15Posted by on October 24, 2008 – 9:36 am
This is the 11th in a series of Radar entries on the 16 games of the Jets' 1968 Super Bowl III season:
Sunday, Nov. 24, 1968
San Diego Stadium, San Diego, Calif. (51,175)
Four Jets interceptions stifled the Chargers' efforts to reverse an earlier decision, and Joe Namath moved the New Yorkers into a 27-7 halftime lead they never relinquished. Jim Turner's three field goals boosted his total to 31, passing pro football's single-season record. One of Namath's touchdown passes, to Don Maynard for 87 yards, was the longest in club history. (Rookie in CAPS below.)
|San Diego Chargers (8-3)
|Scoring Play
|Jim Turner 13 FG
|Don Maynard 87 pass from Joe Namath (Turner kick)
|Matt Snell 3 run (Turner kick)
|Turner 20 FG
|Speedy Duncan 95 punt return (DENNIS PARTEE kick)
|Bill Mathis 19 pass from Namath (Turner kick)
|Turner 23 FG
|Mathis 1 run (Turner kick)
|Jacque MacKinnon 3 pass from John Hadl (MacKinnon pass fr. Hadl)
Game Trivia
â– For the third time in 1968 and the seventh and final time in their time together, Maynard (166) and George Sauer (124) had 100-plus receiving yards in the same game.
â– The Jets rolled to 510 yards and outgained the Chargers by 275 yards. Both were the top figures for the Green & White in the 1968 season.
â– Leslie Herbert "Speedy" Duncan's 95-yard punt-return TD was the longest PR of his 11-year pro career and remains the longest punt-return score by an opponent in Jets franchise history.
Quotes Now
RLB Larry Grantham: "You always look at your record before your next game and try to decide where you stand in your division and what you have to do to win the division, because that's the way you get to the playoffs. So we realized we'd better turn it on. It was a big win for us at that particular time."
RB Emerson Boozer: "The Chargers game was about getting back in the winning column. We knew what we had to do. We just gave one away down in Oakland and we had to win in San Diego."
C John Schmitt: "If we lost that game in San Diego, it was over. But that was the turning point."
Quotes Then
Head coach Weeb Ewbank: "Snell is one of the best pass blockers I've ever seen. He's on a level with Cookie Gilchrist and Marion Motley."
Chargers head coach Sid Gillman: "The way Namath threw today, he could beat anybody."
Tags: Don Maynard, Emerson Boozer, Jim Turner, Joe Namath, John Schmitt, Larry Grantham, San Diego Chargers
Posted in Randy Lange | 10 Comments »
10 Responses
to "1968 Game 11 — JETS 37, Chargers 15"
By Ira on Oct 24, 2008 | Reply
Randy, These old AFL games were the best. The players were almost normal sized people too. Maynard looks like a skinny little kid but he was one of the best. Loved the pics from the Yale Bowl. I remember being there for that preseason game vs the Giants. And that battle punt return was classic. Guess i am just showing my young old age.
By mike ex jet fan on Oct 24, 2008 | Reply
Hey all u mike ex fan haters .. Let me say this… last year Giant fans did all they could to run there coach out of town on a rail .. HOW that work out ?????
By uncle joe on Oct 24, 2008 | Reply
Hey Randy,who was the reporter(Dan who)at Mangini's conference?He got his 2 minutes of fame.I'll say it this way,HE IS SUCH A GOOD REPORTER,MIGHT BE THE BEST EVER.Does he think Jets don't get specific just to tick the media off?Mangini feels it would give the other team an advantage,case closed.And commenters who say his addresses are boring,should he preach like Herm?,that seems to be doing well!
By mike ex jet fan on Oct 24, 2008 | Reply
Cont. Giants coach .. Hopefully history will repeat it self… I know if my job was on the line I would do everything in my power to correct the problem .. Seems his demeanor never fluctuate
By Randy Lange on Oct 24, 2008 | Reply
The reporter in question was Dan Leberfeld of Jets Confidential and Sirius NFL Radio.
By mike ex jet fan on Oct 24, 2008 | Reply
Uncle Joe… No we don't want mangini 2 preach he needs to show emotion fire get mad get these pros's & his coaches to understand the natives are restless … Being evasive is all he does well good or bad .. Oh * don't worry won't hold that spelling error against u I'm better then that
By Drew on Oct 24, 2008 | Reply
Hey Randy….What happened with Dan Leberfeld?? Did he get into it with Mangini? Uncle Joe??
By mike ex jet fan on Oct 24, 2008 | Reply
Cont, Brad Smith .. I understand it's hard to juggle players with limited spots but he's been here & earned his stripes .. Surely be4 rookies is what I'm saying.. .Altimitly we'll end up with the same scenario as Kendell & baker .. Feel the same way about Leon but hes to good as PR-KR so I understand that logic.. Time u utilize all the guy's let them know always some1 waiting in the wings.
By CaneJet on Oct 25, 2008 | Reply
You know a lot of the photos in the slide show aren't from 1968, right?
By Randy Lange on Oct 25, 2008 | Reply
Yes, we do. Some are photos from other seasons of the players who were a part of the Super Bowl III team. Sorry for any confusion.


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Good British Food - is there such a thing?
Speaking as a true Yorkshireman, just having returned from LA, I think there are a few myths on both sides of the Atllantic that need addressing. Firstly, the food in Tustin was too varied to comment on, all I can say is America is everything but burgers and waffles only. I too visited the King's Head in Santa Monica which did serve decent basic 'pub grub' as we call it. I was horrified to read on the menu that Britain's most popular dish was Chicken Tikka Masala. Because of the many cultural changes in our country, there seems to be a renaissance in traditional English food.
Please look up the menus for these two pubs in the north of England which give a good reflection of food available across the country.
The Queen's Head Hotel, Troutbeck, Cumbria.
The Star Inn, Harome, North Yorkshire
Also look up the Hairy Bikers cookery books: Food Tour of Britain and Mums Know Best
Last but not least, Fish & Chips is in fact Jewish, sorry to disappoint you.
Bon Appetit.
I'm not sure who you're posing the question to. Perhaps American readers? I'd take the view that Americans who diss British cuisine tend to be relying on stereotypes from 60 years back - or have only eaten in London's tourist trap areas.
One only needs to check out the UK/Ireland board to see the reality of British cuisine - local and seasonal produce cooked in a modern style but deeply seated in our country's food roots.
FWIW, the first documented British fish & chip shop dates to 1863 in Mossley, Lancashire. And to anyone suggesting chicken tikka masala is Britain's favourite dish, I would ask them to show me the evidence. There would then be a long wait, while they fail to find any.
re: Harters
<Americans who diss British cuisine tend to be relying on stereotypes from 60 years back - or have only eaten in London's tourist trap areas.>>
I was in London a year ago, avoided tourist traps like the plague, did tons of research, asked friends, checked blogs -- and still was served some of the worst food I've had. I was as bad as I had remembered from my last trip to England (which was why I did so much planning). The only food in England I had that loved was at Pret a Manger.
That being said, I really appreciate Jamie Oliver and use his cookbooks with pleasure.
And I would love to know more about how the derivation of fish and chips is a Jewish dish. Not saying it isin't true, just that I have never heard that and can't see a logical explanation. Does anyone know more about this.
re: chicgail
I recall your original post, chicgail. I was gobsamacked then and remain gobsmacked now. I suspect there are few visitors to our shores, however poor their research, who find a sandwich chain to be the best food they eat. Amazing that you had such an experience. Truly amazing.
As for the Jewish origin of fish and chips, it has some basis in fact. Cooking fish in batter was most probably brought to Britain by Jewish immigrants (the batter was originally thrown away, leaving the fish protected). Frying potatoes is as British as it gets. It's perhaps unsurprising that the early mentions of fish & chips shops are in the area where the old and new communities came together - London and North West. Needless to say, canny Britons quickly realised throwing the batter away was a waste of delicious food.
re: Harters
I agree -- while it's been more than a year now since I've been to London (can't speak to the rest of the country), I ate very well whilst there, mostly thanks to CH.
re: chicgail
You should have eaten at St. Johns Restaurant. Fergus Henderson is doing God's work with old English recipes.
re: monkeyrotica
Looks great. Wish I'd known. Next time (if I can talk Mr. CG into a next time).
re: chicgail
That must've been *some* research if you've never heard of Fergus Henderson....
re: linguafood
I agree. I didn't think it was possible to read about British food without reading about Fergus Henderson, Heston Blumenthal, et al. There was a time, before our son was born, that my husband was doing a lot of business in England, and I tagged along whenever I could. We had some amazing meals -- and this was before the current culinary renaissance. I'm shocked that you didn't have any great food in England!!
re: roxlet
The renaissance really got going in the mid-1980s with chefs like Gary Rhodes and cookery writers such as the late Michael Smith. Rhodes' TV series in the late 80s probably did more than anything else in developing the "Modern British" cuisine
Of course, before this, there had been chefs around the country always cooking dishes that had their roots in traditional food.
Blumenthal's food and style is unique and he isnt really part of the renaissance. Fergus Henderson gets a lot of publicity because of the so-called "nose to tail" eating but, if you look at his menu, you'll see many items are in a mcuh more general style that you'd see similar in places up and down the country.
re: chicgail
This astonishes me. We were in London in January 2010 immediately after being in Paris, and the food we had in London was better and more reasonably-priced than what we had in Paris on this trip.
Wonderful set lunch at Hibiscus - lovely piece of roast partridge and a chestnut dessert among other things - and great value at around USD 150.00 for two with a bottle of Blauburgunder suggested by the sommelier. Anything approaching the level of cooking, service, and wine would have cost at least half again as much in NYC.
Fun dinner at the Harwood Arms - snails with oxtail and beef marrow (oh momma!), pheasant Kiev (baby lips pink in the center and so juicy), and Camp coffee ice cream with homemade Bourbon biscuits. Also reasonably priced.
Even the game pie my husband had at a just plain pub hear our hotel hit the spot. I'm in for a week of London and environs for my next big birthday, can't think of anywhere I'd rather do it. Last two big ones were at Per Se, incidentally.
re: Harters
For what its worth, this says CTM was voted the UK's most popular dish...
I read elsewhere that it is believed to have originated in the UK.
re: huiray
If you are presenting the opinion of a politician (however respected when he was alive)as "evidence" then we'll have to disagree about the meaning of the word where you are and where I am.
I note, on your third link, there is a claim that chicken tikka masala sells around 23 million portions a year. Such figures are tiny in comparision with the estimated 300 million portions of fish & chips sold each year (source: National Federation of Fish Fryers)
re: Harters
I presented the links without comment. It was your choice to conclude that it was offered as "evidence". Consider it for your amusement. :-)
Since you have not disputed Notaslave...'s post does that mean you consider that linked article to be "evidence"? ;-)
re: huiray
Notaslave? If you mean your third link, then I thought I had responded. But, to be clear, no there's no "evidence" in that. More so, the claim that 23 million sales has put fish & chips into second place is clearly not accurate as there are annual sales of 300 million as I quote.
That said, there is no disputing the fact that chicken tikka masala is a dish created in Britain and, as stated on your link, is very popular in "Indian" restaurants in the UK. I'm sure that the claim that it outsells other menu items is almost certainly accurate, although I don't know what percentage it forms of total meals served.
re: Notaslavetofashion
If anyone finds an orignal source for this often mentioned survey, then it'd be interesting to read.
I wonder what question was actually asked and what responses were actually given.
re: Harters
"If you mean your third link,"
No, the poster (Notaslavetofashion) above my post. I am nonplussed as to how "Notaslave...'s post" could be mistaken for the third link in my first post which does not contain the phrase "Notaslave" anywhere within the url or within the linked article. Perhaps you choose to read selectively.
There is some dispute about whether CTM was created in Britain. ;-)
re: huiray
Clearly I had read selectively and not noticed the posters name. Apologies to both of you. You'll see I've responded to Nota.....'s repeat.
As I said, when someone can produce actual evidence that CTM is Britain's favourite dish, then I'll be interested to read it. Still waiting.........
Oh, and I'd love to think that CTM wasn't created in Britain but the evidence seems to point to it being invented in a Scottish restaurant (the Shish Mahal in Glasgow) and we've subsequently inflicted it on other countries. A stain on the culinary reputation of my country, I'm afraid.
re: Harters
Tosh and piffle. I love CTM. One of my favorite curries, it is. Thanks to Angus Gandhi or whoever it was, for inventing it.
re: Perilagu Khan
Nah. It's bland, boring and mono-dimensional. Mercifully, an increasing number of south asian restaurants are offering sub-continent regional cuisine with no reference to stuff like CTM. Hopefully, we will consign it to the dustbin (trashcan?) of history. LOL.
re: Harters
Hmmm. The state of CTM in the UK must be a sad one, because the stuff I get here in the States is anything but "bland, boring and mono-dimensional." Indeed, I had a CTM in Columbia, Missouri in '96 that stimulated my buds to the point of giddiness and cauterized multiple capillaries and one artery. I will never forget it. And I've had several other similar--if slightly less memorable experiences--with the stuff in several places since.
As for consignment to the disposal of history, well, I suspect this particular curry has already well and truly escaped the turban.
re: Harters
I, too, would be interested to see the actual survey which concluded that CTM was the favorite dish in Britain. Perhaps there is significance in some reports about this calling it "Britain's favo(u)rite **restaurant** dish" [my stress marks]? It seems from some articles that the source may be in that book/compilation titled "The Book of General Ignorance" (John Mitchinson & John Lloyd) which appears to be based on the last round of this British panel show called QI. I don't have this book. However, one can "take a look" inside this book via Amazon (for example) and the section on CTM in there (pages 24-25) states baldly on page 24 that CTM came from Glasgow and is "Britain's most popular dish."
As for the origins of CTM, some Indian chefs/food historians dispute its Glaswegian birth: http://www.telegraph.co.uk/foodanddri...
re: huiray
Assuming there ever was a survey, logic suggests that the question was about most popular dish ordered in Indian restaurants. The relative sales of CTM and F & C as upthread (22:300 million per year) give proof positive that CTM is not Britain's favourite food.
re: Harters
Maybe not Britain's favorite food; but what if F&C was not considered a "restaurant" dish? (Doesn't one get F&C largely from chippies [is that the term?] that are not really "restaurants" in the normal sense of the word?) Just playing Devil's Advocate here. :-)
re: huiray
You may well be right. The nature of the vast majority of aorund 10,000 "Indian" restaurants is that they have pretty much identical menus, so CTM will appear on thousands of menus. Chinese places are generally similar so I wouldnt be surprised if, on the same basis, someone said "sweet & sour chicken" was Britain's second favourite dish. Of course, you go to "British" restaurants and chicken is not going to be prepared in a standard way but will reflect the style of the chef.
re: Harters
One of the things that might be worth taking into account is the ubiquity of CTM outwith the Indian restaurant (filled rolls, pub options, etc.).
As for the question of good British food, it seems there is a conflation of national cuisine and national favourites (dishes like haggis, neeps and tatties; curries; pies; etc.) and the question 'Is there good food in Britain?' (to which the answer is 'Of course. There is outstanding food to be had here, but usually only if one has £££-- although there are exceptions.)
Also: I believe we watched the same episode of Jamie's Great Britain in which he discussed the Jewish origins of fish and chips.
There's also some discussion of this topic on the interwebs:
http://www.dailymail.co.uk/news/artic... (Apologies for linking to the Daily Mail)
And so on.
re: Lizard
Lizard is right to an extent. Some meals in the UK can be very expensive and out of the financial reach of much of the population. A meal at Heston Blumenthal's Fat Duck is £180 per head (and then add drinks and the service charge) - but you're going to get a world class meal that, in itself, is unique in its style.
Mercifully, you don't need to spend that sort of money to get a good dinner. A cursory glance at the UK/Ireland board, even though it is almost exclusively London focussed, reveals many places offering good food at reasonable cost.
Out and about round the country, where most of us live away from London's higher prices, it is easy to find a good dinner at very reasonable prices. Even folk who live in rural areas are not usually far from an urban centre (we are a small country after all). I can easily find three course dinners of really enjoyable food at £25 or under (often travelling into more rural areas). My nearest Michelin starred place offers a three course lunch at a bargain £26, for example. For further evidence, you need look no further than the two places mentioned in the OP, both of whoich will be well known to many northern foodies.
re: Harters
Well, for some of us, £25 or so still is pricey.
But yes, I should say that a nearby Inn has a lovely lunch for £11.95 (2 courses) or £14.95 (3 courses). Still, it's not exactly cheap (as when I've lived in certain major cities in Europe and the US where amazing food was had at very low cost.
re: Lizard
Indeed, I understand that £25 for three courses will seem a lot of money for some people - particularly if they are on minimum wage or benefits, have several mouths to feed or, like me, are pensioners.
I always find it difficult to compare prices in my country with those in other countries as there can be so many variables. For example, the £14.95 you quote includes tax (whereas in some other countries it is to be added to menu price) and there is no obligation to leave a tip (which, it seems, can add 15 - 20% in America).
re: Harters
In the USA taxes will vary depending on the state and municipality (you can have both State and City tax. In Chicago you will pay 11% of the food cost - http://www.illinoisrestaurants.org/ ) A standard "Service Charge", when added by the restaurant, will usually be 18% and functions as the "Tip" to the serving staff. A "Tip" that you add on yourself will run generally from a minimum of 15% to a more usual 20% nowadays. A "Tip" is ALWAYS expected if service has not been defective (and even when it is so in some notoriously-staffed places - they may come running after you if you "shaft them" on it!!) and is supposed to be this 15-20% of the food total for a full-service place. There are arguments about whether one should personally calculate the tip based on the food alone or the food + tax subtotal, based on convenience or significance, which some restaurants improperly provide as the 'bottom printed/written total' ...etc etc.
ETA: BTW, if a "compulsory" service charge (say, that 18%) is added by the restaurant *and is applied to everyone*, that charge is considered part of the cost of the meal as it is no longer discretionary - so the taxes are applied to the subtotal of (food+drinks+service). This is distinct from when the "tip" (rather than "service charge") is "voluntary/discretionary", i.e. up to you, when the taxes are calculated on just (food+drinks).
re: Harters
Harters, I know you dislike including sandwich shops and the like in estimations of a place's cuisine; however, I would say that I am able to purchase incredibly delicious sandwiches in cities like Brussels, New York, and Paris for costs equivalent to those here. The difference is that those sandwiches are filled with delicious. (The situation in my village and neighbouring cities has been pretty grim so far. Not awful, but not like what I've found elsewhere...)
But yes, I understand what you mean by assessing costs. I think in the States there are many hidden costs that are meant to give an illusion of a good deal. When neither VAT nor service are included, everything can look cheaper.
re: Lizard
Agreed on the sandwich issue. For a nation of sandwich lovers, many of us accept a right load of shite. There certainly wasnt a decent butty place in the town where I worked before I retired. Although fried black pudding on cheap pappy white sliced could be a lovely mid morning treat (lots of mustard, please)
re: Harters
Ohhhh. Black pudding. At aforementioned inn I had an excellent black pudding salad.
re: Lizard
I remember in one of Gary Rhodes' first TV programmes, in the mid 80s, he did a black pudding salad for the Manchester United team. IIRC, there was also some chopped bacon in there - and a poached egg for the dressing. Lovely idea.
I'm not quite sure what exactly you are getting at with your post.
As for Fish & Chips being Jewish this may well be true.
This was brought up by Jamie Oliver in his latest programme on British food.
He also mentioned that apples the most of English fruit are actually from Asia and brought over by the Romans.
This really annoys me. I mean how far do you go back?
Tomatoes aren't from Italy originally but no one questions the authenticity of Italian cooking.
The same can be said of chiles and Asian cooking.
Cuisines don't come about in vacuum and and have been influenced by waves of conquest and immigration.
There is a rich tradition of food in Britain which we are now rediscovering as Harters rightly points out.
re: Paprikaboy
Yep, I watched those Oliver programmes as well. Absolute tosh - as you say, how far back do you go? Chillis aren't from the Indian sub-continent but no-one questions their inclusion in that region's food. I think it was a series less of "Jamie's Great Britain" and more of "Jamie's Great Britain, as influenced by immigrant communities".
re: Harters
Definitely a question of how far back do you go. Though it is interesting where various ingredients/foods originated--it may not be all that relevant. Carrots are from Afghanistan (well, what is today Afghanistan), citrus basically from China, chickens from South East Asia. Sugar cane from the area of Melanesia. I guess that some how makes Chicken dishes from Africa or Europe or Mexico less authentic. Rum is based on sugar cane; is it Melanesian? Etc...
In what sense is Fish & Chips Jewish? Was it something that Jews ate a home, or something sold by Jewish fishmongers in London? Did they only sell to fellow Jews?
Gene Weingarten of The Washington Post did a Googleyup/ Googlenope search in June.
A Googleyup is an exact phrase that returns a hit on Google, and a Googlenope returns nothing.
Googleyup: "I want to eat my own foot"
Googleyup: "I want to eat a bicycle made of candy canes"
Googleyup: "I want to eat lard with sprinkles"
Googleyup: "I want to eat a bar of soap"
Googlenope: "I want to eat British cuisine"
Of course there's great food in Great Britain. I remember my first bubble & squeak. I recall going to Marco Pierre White's Criterion when it first opened. Heston Blumenthal has done great things with bone marrow. But I still go back for bubble & squeak. The chicken tikka sandwich at McDonald's? Not so good.
I am astonished, too, that people failed to find good food in Britain. Last time I was there (granted 2008), we went directly to the Isle of Wight to visit friends and had a wonderful dinner at the New Inn in Shalfleet. We also had a delicious lunch in Gunard, with a marvelous cream tea and tasty sandwiches. Yeah, there's lousy food but there's good food too.
I've never been back to Great Britain since I was two. That said, my experience with British food has been entirely outside of the country. But I actually like all the so-called British food I've tried. I love pasties, rock cake, and baked beans to name a few. I really prefer the imported Heinz baked beans compared to local Bush's baked beans (too sweet!).
re: rccola
This may be an overly academic response, but I have to point out that two of the most important food writers of the 20th century were resolutely British. Elizabeth David and Jane Grigson were women who helped change the understanding of home cookery for English speakers on both sides of the Atlantic. To read Jane Grigson's Vegetable Book is to gain a deep understanding of British uses and attitudes to the turnip, spinach and carrot. Britain (and Ireland) is, and will always be, a green and fruited land. The English, Welsh, Scot and Irish have always known how to garden and to use the produce that they reap.
Modern chefs and food writers have looked back to traditional practices, which seem now to be the way to avoid food borne illnesses. Fergus Henderson's nose to tail approach is not simply nostalgia, but a way of reconnecting to the time when a hog slaughter meant that we'd eat all winter.
British food gets a bad rap, but as an American I wish for the smaller scale food production that exists in the U.K.
re: Harters
I think it might be because of the trend (or program?) in Britain in the 30s, 40s, 50s, and 60s of going over to tinned or canned or prepared food--that to a much, much greater degree than in other Northern European countries. It seems as if the British left their traditional cooking methods behind. Of course, I'm sure this idea is somewhat exagerated but I'd say that is what gives the British that nasty rap about food. Also, that fact that others love to beat up on them about it--and they tend to take it and not defend their kitchen.
re: Wawsanham
Well, in terms of the historical development of cuisine, we were a tad occupied with other matters between 1939 and 1945. That said, the health of the population much improved in those years due to restrictions on many foodstuffs (and, in fact, sugar remained ratioined well into the 1950s) leaving people eating a low fat, low sugar diet with minimal reliance on fats and animal protein.
re: Harters
Yes, I read that WWII had a detrimental effect on the cuisine eaten by most Brittons--for obvious reasons as you state--as well as the rationing going into the 50s.
re: Wawsanham
I was born in the 50s and my parents around 1930 so they were war children, evacuated for a number of years. They were sent to the countryside and taken in by farmers and their wives as were a great many other children. They learned to live with rationing and ate what frugal offerings they were given. My grandmothers like most all women through that time were plain but inventive cooks. They grew what they could, bartered eggs for flour etc and made do with what they had. This carried over into the 50s and half of the 60s where there was little waste and leftovers became the next night's dinner.
The idea behind rotten British food really comes from the war years when there wasn't a whole lot especially in the cities. When my dad came home from evacuation and before he was evacuated again he and his family spent nights down in the tube stations, I don't suppose gourmet cooking was much in the forefront of people's minds.
Our mums were also fairly plain cooks until the 60s when suddenly it was exotic things like spaghetti bolognese, fondue, quiche, beef bourgignon, coq au vin. Restaurants started booming, the economy came out of the post war gloom. Of course there is awful food in Britain as there is all over the world, I have had nasty meals in the USA, France, Spain, Italy and any place I've travelled to as well as magnificent food.
re: smartie
Hmm, what about the effects of the war in continental Europe? Surely the various nations (especially the occupied ones and those ravaged by warfare) suffered shortages too? [The UK wasn't the only nation bombed :-) ] The US itself rationed food etc during the war effort...
Maybe that depends on what your scene is: fine dining, foodie culture, or what's going on in the average home kitchens over there. The first two, yes. What's going on in most home kitchens over there seems a little more sophisticated than what's going on in most home kitchens over here, judging by the recipes for the home cook.
re: AsperGirl
Hi there. I'm a little confused by your post - where are "here" and "there" for you?
It seems people have jumped on the title of this post rather than the content -
"Speaking as a true Yorkshireman, just having returned from LA, I think there are a few myths on both sides of the Atllantic that need addressing." - Note the word "myths".
The OP IS SAYING that the "myth" of most British food being bad is wrong and the "myth" that American food consists of only burgers and waffles is also wrong.
re: hannaone
Well, there's a poster who claims that, even after "extensive research", found the food to be dismal and lacking as compared to other countries.
It's not just myths that need addressing. That folks are arriving at conclusions based on what they've read or heard, without any critical evaluation of the information or extensive on-the-ground eating is not an ideal situation, and that's the more fundamental cause.
Certain ingredients in the UK are exceptional and not easily surpassed - dairy, pork, lamb, beef, game birds. I love the richness of fatty Cornish crabs, the intensity of the local mackerel. And no need to say more about Scottish langoustines or salmon or other seafoods from those colder climes. An immense impact on all the diverse cuisines in the UK.
I would argue that some of the traditional foods can be great, one just needs to find a good practitioner of the cuisine; in the renaissance you speak of, it's not that these dishes got better, it's that the number of good cooks got higher. In parallel there's also the evolution of restaurants, where places are now cooking dishes and using ingredients and techniques from other cuisines, but even if that didn't happen, the merits of many traditional dishes, when executed properly, can still speak for themselves.
Of course there's the broad range of cuisines spanning that one encounters; the diversity is superb. In Brixton Village I can get excellent Colombian, Thai and Italian within tens of metres.
In most places in the world, finding food that is delicious to one's taste requires independent thinking and the desire to search and critically try stuff out for oneself -- i.e. it requires chowhounding. Finding delicious food in the UK is no exception.
re: limster
You just reminded me of two other delights - the cold crab with mayonnaise at Hereford Road (July 08) and the fabulous Cornish oysters - all fat and ruffly - and the Dover sole meunière at Bentley's (Jan 10). Not to mention the sommelier there who suggested a slightly chilled red Santenay to go with that and my husband's entrée, goose. Suited us both down to the ground.
re: buttertart
I've not eaten at Bentley's but know Corrigan's cooking from the Lindsay House. Man's a star. So he is, right enough.
re: buttertart
Try the crab at Wright Bros in Borough Market next time. Would love to hear a comparison.
re: limster
I shall endeavour to. Bentley's was especially fun because we knew nothing about it, just happened by it, liked the look of the menu and went. What a treat. Clubby without being too too, reminded me of Three Small Rooms in Toronto approximately 500 years ago.
I can only speak about the British food in London, which I researched thoroughly for a website I run. And I have to say I really enjoyed everything I ate there, from the old-school meat pies & jellied eels to Stichelton cheese and artisanal gin to the beautiful asparagus in butter and roast bone marrow at St. John. In the list I included foods that may be considered native, traditional (including longstanding influences from other cuisines, e.g. India), or locavore (locally made or sourced), and what I found was a huge resurgence of historical foods, and chefs, producers, and pubs making an effort to rewind the country's gastronomy back to its core basics—wild game, local/seasonal ingredients, nose-to-tail preparations--to much success, in my book. You can check out the full list here: http://eatyourworld.com/destinations/...
(And not on that list, yet anyway, are any of the delicious "modern historical" foods on the menu at Dinner by Heston Blumenthal, which is an absolute must for anyone doubting the quality of British food! Also, it's not as pricey as Fat Duck, esp if you go at lunch.)


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|DRAFT 2007: Profiles of the top players by position
|Written by Admin
|Friday, 27 April 2007 12:11
Position outlook: Despite the numbers, the class is kind of weak, with only a few top prospects and some projects. Defensive ends who can pressure the passer and change the game are always at a premium, but a lot of players who shine in workouts at the position can later struggle in real games.
GAINES ADAMS, 6-5, 260, Clemson: Quick and dangerous as an end rusher, he also has shown a knack for batting down passes with his agility and leaping ability. Has good escape moves if he doesn't beat his man with speed or explosiveness. Could fill out some. He's agile and can change directions quickly, though he doesn't shed blocks as often as he should. He can be stood up by blockers, and sometimes gets out of control emotionally. Could be a better tackler.
JAMAAL ANDERSON, junior, 6-6, 279, Arkansas: An excellent prospect when he plays with the proper amount of aggression. He reads plays well and can run down ballcarriers on running plays. His Achilles' heel is his speed off the snap, which is not that good.
JARVIS MOSS, junior, 6-6, 251, Florida: A talented, nimble athlete who needs to add some bulk and learn to use his hands better to keep linemen at bay. More of a finesse rusher than a power one. His height and quickness help him tip passes.
CHARLES JOHNSON, junior, 6-2, 272, Georgia: A compact brute whose forte is shoving linemen into the backfield rather than beating them around the corner. Long arms are an asset, as is his initial quickness. Good pursuer on runs, but knows how to stay at home.
ADAM CARRIKER, 6-6, 292, Nebraska: Kind of an in-between player whose bulk could serve him well as an interior tackle or a power end in a 3-4 system. Has good habits, using his arms and hands well, but his lack of speed and agility are liabilities against the pass rush. Can get drawn in by play-action.
- LAMARR WOODLEY, 6-2, 269, Michigan: Has played outside LB, and could see time there in the NFL. Strength and fundamentals help make up for his less-than-ideal size, but massive linemen can engulf him.
- IKAIKA ALAMA-FRANCIS, 6-5, 250, Hawaii: Raw, but athletically freakish. A former basketball player who switched to football four years ago, his potential is a long way off.
- RAY MCDONALD, 6-3, 281, Florida: Another 'tweener with the strength and athleticism to play tackle or end; he played both in college.
Position outlook: NFL DTs need to do more than just clog up the middle. The elite ones are the kind who can occupy two blockers, freeing their teammates to wreak havoc, or pressure the QB themselves. The latter trait is especially valuable, which is part of the reason Amobi Okoye has received such accolades.
ALAN BRANCH, junior, 6-6, 331, Michigan: Mountainous and violent, he can occupy two blockers and free up teammates. He could trade some bulk for quickness, but he's not sluggish by any means. Strong push off the snap can overwhelm blockers, but he could improve his repertoire of pass-rush moves. Is effective sitting back against the running game. Has played NT, DT and DE, in the 3-4 and the 4-3, but would probably fit best in a two-gap scheme. Some scouts questioned his desire.
AMOBI OKOYE, 6-foot-1, 300, Louisville: A rare teenager in the NFL draft, Okoye moved from Nigeria to Alabama at age 12. He has his degree and would be the youngest player ever drafted. Like Branch, shows ability to overwhelm blockers. Very athletic and quick off the snap, but how much will that be affected if (and when) he adds size. His eight sacks were outstanding for a DT. Not likely to dominate right away, but shows the potential to become the eventual top DT from this draft.
TANK (DEMARCUS) TYLER, 6-2, 323, N.C. State: Quick off the ball, he has an expansive repertoire of moves to beat linemen and make plays in the backfield as well as at the line on runs in his direction. Smart player who rarely misreads a play or gets taken in by misdirection.
- PAUL SOLIAI, 6-4, 334, Utah: A former offensive lineman who is more of a run-stuffer than a pass-rusher, but should be able to collapse the pocket. Should continue improving.
- MARCUS THOMAS, 6-3, 296, Florida: Trouble in all sorts of ways. He can wreak havoc with linemen, stuff runs and chase down ballcarriers. He also failed tests for marijuana - twice. Has apologized in part during interviews.
Position Outlook: Linebackers have to do it all in the NFL. The beast who blows up running plays also has to be able to blitz and drop into coverage, sometimes deep. Patrick Willis is a nice talent, but after him, most of the players both inside and out project as solid professionals, but not quite future superstars.
age, though his technique needs work and his ball skills aren't great. Despite toughness, injuries have been a concern. Great intangibles.
JUSTIN DURANT, 6-1, 235, Hampton: His drive and instincts help make up for his small size. He'll probably wind up in a 4-3 system, where his speed, tackling ability and aggression are best suited. Shows skill in pass coverage.
DAVID HARRIS, 6-2, 239, Michigan: Reads plays instantly and wraps up well when he meets the ballcarrier. Does his best work between the tackles, where he is a consistent menace. Lack of athleticism means he's not great in pass coverage, and could struggle if asked to cover elite TEs.
- ZAK DEOSSIE, 6-5, 250, Brown: It seems as if every draft has to have at least one highly regarded Ivy Leaguer. DeOssie is big, fast and the son of a former NFL linebacker, Steve DeOssie. Needs to improve consistency and strength.
- H.B. BLADES, 5-11, 237, Pittsburgh: Another son of an NFL player, H.B. is the offspring of safety Bennie Blades. His instincts and strength help make up for his lack of height.
an the pass, though his speed and agility give him good range to go against RBs and TEs. He could play inside as well in the NFL.
LAWRENCE TIMMONS, junior, 6-3, 232, Florida State: Great natural talent who reads plays well and executes against the run and pass. Should be able to cover TEs well. His main negatives are his inconsistent technique and his less-than-quick burst off the snap, but his savvy and athleticism usually make up for these.
JON BEASON, junior, 6-0, 236, Miami: Motivated, hard-working player whose aggressiveness can get him into trouble. His speed and athleticism serve him well, but he needs to improve his coverage awareness and stop biting on play-fakes so often. Better at avoiding blockers than shedding them.
- RUFUS ALEXANDER, 6-1, 227, Oklahoma: Fast and smart player who delivers hard hits to ballcarriers, blockers, quarterbacks and anyone else in his way. Speed and size make him more of a weakside player, though.
- STEWART BRADLEY, 6-4, 256, Nebraska: Smooth athlete who uses consistent technique, but isn't a big playmaker. Some durability issues.
Position Outlook: In the pass-first NFL, defensive backs are always a popular choice, and large numbers are frequently taken. But the ones who pan out often are the ones who work hardest off the field to maximize their considerable natural talent. At safety, there's a bit of a talent dropoff after Reggie Nelson and LaRon Landry, but cornerback should be a deep position without any potential big stars.
LEON HALL, 5-11, 193, Michigan: A hard-working and instinctive defender who might eventually wind up at free safety. He's got a great work ethic and is fluid in coverage, both backpedaling and turning to follow. He also has good reaction and ball skills, setting a school record for pass deflections. Needs to improve in press coverage. He's savvy on the field, but sometimes gives receivers a bit too much of a cushion. Can contribute against the run.
AARON ROSS, 6-1, 192, Texas: Savvy corner who reads plays well and can come from almost out of nowhere to make a play on the ball. Great hands, too. He doesn't attack the run with great relish, which is probably his only weakness, and a correctable one at that.
TANARD JACKSON, 6-0, 192, Syracuse: Talented athlete with long arms and the speed to compete with any WR. Turns and runs without losing speed and can make hard tackles, though sometimes he could use better form, especially against the run. His ball skills need some work.
DAYMEION HUGHES, 5-10, 192, California: Interception machine in college with exceptional instincts. Physical, yet fluid in his hip turn, he's tough to shake in man coverage, and reads the QB well in zone coverage. Rarely fooled.
- ERIC WRIGHT, junior, 5-11, 190, UNLV: A fleet, athletic player who can mix it up in press coverage. Nose for the ball. Needs to improve his technique.
- DARELLE REVIS, junior, 6-0, 197, Pittsburgh: Talented, quick, hard-hitting corner whose footwork is a mess. Punt-return threat.
- MARCUS MCCAULEY, 6-1, 200, Fresno State: Instinctive athlete who can do it all, but fails to do so with any consistency. Had rough senior season.
- CHRIS HOUSTON, junior, 5-11, 185, Arkansas: Raw player who drew attention at workouts. Unreached potential.
REGGIE NELSON, junior, 6-0, 193, Florida: Violent, aggressive player who loves to hit, Nelson often finds himself around the ball. Very instinctive on the field, he's also got the speed and burst to play center field as a free safety, especially in a cover-2 or cover-3 scheme. Needs work on wrapping up rather than trying to knock down ballcarriers. Will sometimes play the ball when playing the man is called for. Not great against the run. Could stand to add some bulk, but his speed and athleticism serve him well.
LARON LANDRY, 6-0, 213, LSU: Landry is similar to Michigan's Hall in that he could be used as a kind of hybrid player. He's a free safety prospect who could thrive in man coverage, particularly over slot receivers and elite TEs. Against the run, he's quick and loves contact. Doesn't often get caught out of place by misdirection. Should be an immediate contributor on special teams.
BRANDON MERIWEATHER, 5-11, 192, Miami: Smart, heads-up player who is tough to fool with misdirection and tough for TEs to shake in coverage. Has the grace of a cornerback when playing the deep ball. Was a central figure in the brawl between Miami and Florida International, but also issued an apology without university prompting. Can play both positions as well as nickel.
AARON ROUSE, 6-4, 225, Virginia Tech: Quick break and good closing speed mean he's frequently around the ball. Plays well against the run, and doesn't get fooled by play-action. Has good ball skills and although he's not a hard hitter, he tackles well. High character.
- MICHAEL GRIFFIN, 6-0, 195, Texas: Lots of athletic ability here, but he is a step behind on field smarts. Struggles in coverage and, occasionally, with wrapping up. Aggressive and willing, especially against the run.
- KEVIN PAYNE, 6-0, 216, Louisiana-Monroe: Savvy player who makes plays on the ball and makes sure tackles. His acceleration and eye for the QB keep him competitive in the passing game, although he'll probably just stick to handling TEs. Not great against the run.
- ERIC WEDDLE, 5-11, 200, Utah: Versatile playmaker who will see action on special teams. Played at CB (as well as QB and RB at times). He also holds on kicks and covers and returns punts. Makes good plays on balls in the air, though he probably will only cover TEs in NFL.
Position Outlook: Few teams draft such specialized players because replacement-level kickers and punters are easy to find as free agents. That said, in the risk-averse NFL, having a reliable or versatile player is certainly an asset. Those are the ones worth a second-day pick.
MASON CROSBY, 6-1, 214, Colorado: Likely to be the only kicker drafted, Crosby's leg strength and accuracy are impressive. He sent 70 percent of kickoffs for touchbacks, and although his home field is at altitude, he has a 58-yarder at Miami to his credit, too. His senior year stats look ugly at first, but he made 17 of 19 kicks inside 50 yards. Has made almost all of his late-game kicks, save for two from beyond 60 yards.
- JUSTIN MEDLOCK, UCLA: 6-0, 201, Powerful leg, but gets erratic at distance. Struggles with hang time on kickoffs. Character could be an issue.
DANIEL SEPULVEDA, Baylor: Booming leg strength and hang time are assets, as is experience holding on extra points and, yes, even his speed (for fakes.) Tore knee ligaments before last season and had reconstructive knee surgery. Played linebacker in high school.
- ADAM PODLESH, 5-11, 202, Maryland: Speedy, especially by punter standards, he's got a strong leg. Not great at pinning teams inside the 20, but can flip a field or run a key fake. Was a sprinter on his high school track team.


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The New York Times reports that the Alaska GOP is still pushing to re-elect Sen. Ted Stevens.
The [Alaska Republican] party is pushing for the re-election of Senator Ted Stevens, who was convicted on Monday of seven felony counts but continues his campaign for a seventh full term, in the hope that his re-election will allow Republicans to hold onto his seat even if Mr. Stevens eventually resigns.
Under that chain of events, a special election would be held later to replace Mr. Stevens, giving the party the chance to find a new candidate and keep the seat out of Democratic hands.
"That's the reality," said McHugh Pierre, a party spokesman. "Unfortunately, the situation's the situation."
Okay, I get it. It's all politics. Holding the seat for Republicans is more important than distancing the party from a convicted felon. Wouldn't it be nice if the Alaska party would, instead, take its lumps and come back with a less corrupt candidate next time? I thought Republicans were supposed to be "tough on crime".
(Just in case you're wondering, I don't think the Dems should support the re-election of William Jefferson either.)


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- Studio: Metro-Goldwyn-Mayer (MGM)
- Release Date: Nov 7, 2008
User Score
Mixed or average reviews- based on 10 Ratings
User score distribution:
Positive: 5 out of 10
Mixed: 3 out of 10
Negative: 2 out of 10
Review this movie
Feb 26, 2013Soul Men was a film that was racked with problems right from the start. Originally the film kept getting pushed back because of a law suit by the R&B group, Sam David, which claimed it to be a farce on their life story. The group also accused the producers of copyright infringement for using their style and the title of one of their songs, "Soul Man". The law suit was finally settled and the movie was released in 2008. Then, days before the films release, two of it's stars, Bernie Mac and Issac Hayes, died on back to back days, a tragedy that created a public relations nightmare. For those reasons, this film wasn't widely distributed or advertised, which is a shame because it was one terrific film. The story starts 30 years after a legendary R&B group, Marcus Hooks The Real Deal, broke up. We see the remaining members, Samuel L. Jackson in trouble with the law, and Bernie Mac, living in a retirement community, when they learn about the sudden death of Hooks. Record executives, quick to capitalize on his death, organize a tribute show at the Apollo in New York, and invite the Real Deal to participate. This means that two men who hate each other and haven't performed in almost 30 years, need to get their act together in a hurry if they want the big pay day and a chance at a come back. The film is an absolute riot, with Mac as the old lonely man and Jackson as the bitter forgotten convict. Their chemistry was nothing short of amazing and the big surprise was that both men can actually sing and dance! Even though they must have said mother f'er about a thousand times, I found the film to be very clever, funny, and original. If it wasn't for all the problems it had, this movie would have done much better than it did and it is without a doubt, worth watching.… Expand
This contemporary riff on "The Sunshine Boys" generally manages to succeed anyway, thanks to the entertaining performances by Mac and co-star Samuel L. Jackson and its generous doses of raucous humor and sweet soul music.
There's a nice chemistry between Mac and Samuel L. Jackson in this latest variant of the road movie, which contains comedic elements but actually works better as a drama.
Mac and Jackson carry the show--particularly Mac, who's at his crackly, cranky best here. As swan songs go, Soul Men is pretty sweet.


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Flashing Through The Snow
by Jason Van Zwieten
Art Print
Collect your choice of gallery quality Giclée, or fine art prints custom trimmed by hand in a variety of sizes with a white border for framing.
… on a munched horse that's been slain… etc. ;) Essentially, you'd better WATCH OUT and you'd better not cry... 'cause he'll hear you!
- 28Promote


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Drizzle+SS ban is not implemented in DW OU tier.
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The Loneliness of Stars
More than a thousand years in the future, in a time when human civilization has spread to inhabit planets outside of Sol's light, a poor dockhand named Jak is given the chance to stow away on the largest space expedition ever to set off from Earth. From the moment the ship takes off with an extra bit of human cargo on board, young Jak is plunged into a world of intrigue, deception, death, love, and the loneliness of stars. The print version of this second edition contains Deleted Scenes and a preview of The Light of Civilization. Editor: Noa Karr
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The Light of Civilization
In the sequel to The Loneliness of Stars, Jakken Servidos, one of the four survivors of a space vessel's crash-landing on a barren planet, is rescued along with his companions by an alien vessel that will bring him to the heart of the universe. On his amazing journey through space and towards his destiny he will encounter terrifying monsters, ruthless pirates, calculating soldiers, dark gods, and a terrible betrayal. Jak's journey has only just begun… Print version contains a preview of The Libel of Blood. Chief Editor: Michael Ireland. Cover Illustrator: Sarah Kindler.
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The Libel of Blood
In the final installment of the Jakken Trilogy, the opening series of the Juxian Mythos, young stowaway-turned-ambassador Jakken Jalhalla Servidos returns to Earth at the head of an impressive array of alien dignitaries and ambassadors in order to integrate the Human Empire into a vast conglomerate of alien civilizations known collectively as Juxtani Civilization. From before the moment he sets foot back on his home planet, events begin to spin out of control as theft, sabotage, intrigue, and death surround him, all centering around one powerful figure rumoured to be plotting something horrific. All too soon, Jak finds himself standing between mankind and complete annihilation. Chief Editor: Michael Ireland.
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Dark Aeons
This collection of terrifying tales reveals the timeless horrors that lurk behind all of existence, bringing these eternal fears to chilling life. From ghost ships to faceless men, from mad winds to silver doors, from carnivorous rain to interdimensional fishers, and from succubi to visions of hell, this twisted collection of horrifying tales will leave no reader unchanged. Available as a free eBook through Smashwords. Edited by Jacob G. Adams and Peter Merlin.
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Staff News
In Memoriam of Professor Ed RenderPosted January 6th, 2014 by Rebecca B. Wimberg
We are deeply saddened to report that Professor Render passed away on Saturday, January 4, at Baptist East Hospital after a short battle with cancer. A funeral service celebrating his life will be held on January 8 at St. Mark's Episcopal Church. Memorial gifts may be made to the Edwin R. Render Scholarship Fund at the Law School. Professor Render was a good, compassionate person who positively affected countless people in his 45+ years at the Law School. He will be greatly missed by many.
You can read the complete obituary here:
Law School Closed Monday, January 6Posted January 5th, 2014 by Rebecca B. Wimberg
Due to severe weather, offices will be closed and classes canceled on Monday, January 6, 2014.
Building Closed December 17Posted December 16th, 2013 by Rebecca B. Wimberg
The Law School and Law Library will be closed Tuesday, December 17, due to off-site training for faculty and staff. We will re-open December 18 and will close for the holidays December 24 through January 1, 2014.
Donate to the Law LibraryPosted December 13th, 2013 by Virginia Mattingly
To become a premier metropolitan research university, the University of Louisville has initiated a bold campaign to raise an unprecedented $1 Billion in private support by 2013. You may now designate your Fund for UofL gift to the school, college or library of your choice. Your tax-deductible gift benefits the area you choose and counts toward the Charting Our Course: The Campaign for Kentucky's Premier Metropolitan Research University.
Contributors may now support the University and the Law School by donating to the Law Library. Your gift will be used to buy books, furnishings, or equipment that will directly benefit students, faculty, and other patrons.
- Complete the Charting Our Course: Fund for UofL online giving form.
- Under Designations, check Other and enter "Law Library Gift Fund."
Your gift is very much appreciated!
Bob Heleringer on David J. Leibson in Courier-JournalPosted December 12th, 2013 by Ross Bradley
David Leibson's UofL Law Retirement Leaves Void
Please note: Grace M. Giesel is the Bernard Flexner Professor of Law – not Professor Leibson – as the article states.
Professor Leibson Shares Parting Thoughts About His Time at the Law School, RetirementPosted December 4th, 2013 by Anonymous
Professor David J. Leibson wanted to pursue a teaching career from a young age. But even he could not have envisioned what was to follow and what he would accomplish during a 40-plus-year distinguished tenure at the University of Louisville Brandeis School of Law—the law school from which he graduated first in his class in 1969.
"If someone would've told me in law school that I would end up being a so-called expert on the Uniform Commercial Code, I would've told them that they were crazy," Leibson said. "That's why I tell my students to never rule out anything as an opportunity."
After Leibson was encouraged to become a teacher by his mentor and professor Bob Birkby while an undergraduate at Vanderbilt University, Leibson's opportunity to finally enter academia arrived in 1971. Former Dean of UofL's law school James Merritt unexpectedly called Leibson, then an associate handling mostly personal injury cases at Leibson & Franklin, PSC, to become a part-time professor; however, rather than teaching a subject for which he already had a strong interest, like Torts or Evidence, he would be teaching a Secured Transactions class.
As it turned out, Leibson enjoyed teaching the class and eventually parlayed his part-time position into a full-time teaching position for the 1972–73 academic year. Within ten years, Leibson, previously unmoved by the wonders of the UCC, was approached by a publisher to author what would later become the first edition of The Uniform Commercial Code of Kentucky. The project was too massive for one person to handle so he recruited a rookie law professor at the time, Richard Nowka—the current Wyatt, Tarrant & Combs Professor of Law—to help pen the work.
"We wrote that book more than 30 years ago and that's way too long for my recollection of highlights," said Nowka, one of Leibson's friends and colleagues on the faculty. "But I do recall how grateful I was that he asked me, a first-year teacher, to be a co-author with him on a book."
The book was well-received by the bench, bar, and Leibson's students, who represent the part of his job that Leibson will miss the most.
"I will definitely miss the intellectual challenge of the classroom because I know our students here are as intelligent and creative as anywhere else." said Leibson, whose oft-quoted saying "What would your mother say?" reminded his students and challenged them to focus not only on the subtleties of precise statutory language, but also to look at the common sense behind Code provisions.
Leibson's dedication to his students prompted, in part, his decision to retire. He did not want to transform, as he witnessed with some of his peers, into a shell of his former self, unable to muster the same level of passion and enthusiasm that he expects to bring to the classroom.
Aside from the Code classes he teaches, Leibson, an avid reader, is extremely passionate and enthusiastic about his Law & Literature Seminar, which he said would now be the one class that could sway him into getting that itch to return from retirement.
Third-year law student Michael Atkinson, enrolled in Leibson's Negotiable Instruments and Law & Literature classes this semester, spoke particularly highly of the seminar: "There was one class where [Professor Leibson] made a suggestion based on one of our readings, and I disagreed with the merits of his suggestion, but he didn't shoot me down; rather, he respected my opinion and contributions to the discussion. The class, and the way he conducted it, was truly a model for civil discourse."
Leibson said that his teaching methodology is driven by the way students are responding in the class and that he learned, over time, not to judge students too quickly, as each person thrives and learns differently depending on the circumstances. Despite the progressive integration of technology and distance learning in higher education, Leibson prefers face-to-face discussions with his students—whether to assist in understanding the material or simply getting to find out a little bit more about who they are.
Now, one topic of discussion is what Leibson will do in his retirement. Expecting to be unable to decide exactly what to do for at least the first six months, Leibson and his wife, Phyllis, will likely devote some time to their love of traveling; with Leibson having previously served as a visiting Professor of Law at the University of Western Sydney, Australia is one of the couple's favorite destinations.
Restoring his (once-impressive) handicap on the links to respectability and finally being able to delve into the stack of books by his bed are also on the to-do list for the professor when he leaves his post at the law school after finals (and his celebratory roast and retirement party!) are over.
For as much knowledge as Leibson has imparted upon his pupils throughout the years, he maintains that they returned the favor on a daily basis.
"After all this time, you learn a lot about life and your work, not only because of yourself, but from the students themselves," Leibson said.
Congratulations to Emily Harris and to Owen Lee WilsonPosted November 26th, 2013 by Rebecca B. Wimberg
Imminent Change to ulsecure Wireless NetworkPosted November 21st, 2013 by Christie Ballenger
From University IT, "Friday evening, November 29th, at approximately 10 p.m., IT will update UofL's wireless security certificate. This means you will need to accept the new certificate the next time you log on to the ulsecure wireless network."
Please visit http://louisville.edu/it/departments/communications/wireless/new-wireless-certificate-information-page for pertinent information and helpful screenshots.
Staff Honored for Outstanding PerformancePosted November 20th, 2013 by Virginia Mattingly
On November 18, Rebecca Wenning, administrative associate at the Brandeis School of Law, received an Outstanding Performance Award for staff. She was presented with a plaque and a check for $1,000 from President Ramsey and Provost Willihnganz at a reception at Amelia Place.
Wenning provides administrative support for the law school's faculty, deans, staff and students. In that role, she supervises one employee and a research assistant in daily operations to provide exceptional customer service, produce accurate materials and effectively meet desired timelines. Wenning is the quintessential team player and always is willing to take on additional tasks that are not part of her job duties. She makes time to volunteer and is heavily involved in the UofL Cares campaign as well as Lawlapalooza, the legal community's annual "Battle of the Bands" fundraiser, and other events at the law school. Wenning always looks for ways to improve not only her skills but also the law school.
Simone Beach, Assistant Director of the Law Clinic, was one of three staff members who received an honorable mention.


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Scary Spider is Nothing to Mess With [Video]
This is a pretty funny video to brighten your Saturday, and it's one good reason why you shouldn't film a strange and scary spider up close.
This is a pretty funny video to brighten your Saturday, and it's one good reason why you shouldn't film a strange and scary spider up close.
Today is the anniversary of the Canadian National Anthem. It was 1980 that "Oh Canada" was officially declared Canada's National Anthem.
There is no better way to start off your Wednesday than with a video of cute, confused puppies. Take a look. Smiles are guaranteed!
How are you with heights? Not too good? I hope you have a strong stomach this morning, because you may get a little queasy after watching this.
Check out this daredevil doing a handstand on the ledge of a 40-story building. Out of his mind? Probably, but, he did it!
During his recent segment, this sports anchor killed it.
And now for your daily dose of adorable, you have to check out this video.
Here is a bit of Sunday morning fun for you, because nothing says goofy more than this porcupine.
Okay, this is too cute to pass up.
Want to see one of the sweetest videos? Here it is.
Have you seen the "I Quit" video that's out there? An employee of a company, fed up with being overlooked, quits by making a video of her saying goodbye.
Now, it may be too much of a good thing, but several copycat videos are surfacing. That is, all but this one.
Here's a little fun for a Sunday. It's a new People of Walmart spoof video. Enjoy!
Weddings bring all the traditions along with them, and some are more traditional than others. But, then again, some are not.
At the reception for example, you have the toasts, speeches, "clanging" of the glasses asking for another kiss, the grooms hunt for the garter, and the tossing of the bouquet. Ah,ha, the tossing of the bouquet.


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After Scotland voters approved staying in the United Kingdom yesterday (55 percent supported the move), what comes next? For the moment, not much will change, but British Prime Minister David Cameron promised more autonomy to Scotland. Among his pledges were more local control over taxes and spending. How soon England delivers on those promises may be an issue.
Healthy Habits is a new health food store in Dagsboro that sells mainly vegetarian and vegan foods, as well as herbal products, including teas, lotions and soaps.
Sussex County officials last week unveiled Smart911,a new safety initiative designed to provide emergency responders with more information about the residents who call for their services.
Autumnal equinox arrives Sept. 22, when at long last, we start having more night to see the stars - and it's not yet quite as cold as winter.
Tip of the WeekNo one questions that fruit is an essential part of the diet. One hundred percent juice is a convenient way to help you get the important fruit nutrients you need.
Nearly 50 years ago when Los Angeles Police Chief Daryl Gates organized the nation�s first special weapons and tactics team (SWAT), nobody envisioned that most police departments � large and small � across the country would someday have SWAT teams.
By Ed SymkusMore Content Now
September 19Word of the Day, This Day in History, Number to Know, Website of the Day, Today�s Featured Birthday and Daily Quote.Word of the Daydictum \ DIK-tuhm \ noun; An authoritative statement; a formal pronouncement. � Dictionary.com
Are you a Lost aficionado or do you need to spend more time on the island?It's been 10 years (or...
- Events Calendar


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We have the desire to create healing environments for staff, patients and families.
The goal of our design and consulting staff is to increase each client's sense of well being by creating a functional yet aesthetically pleasing environment that nourishes the spirit.
HPG Design Group is committed and dedicated to provide excellent services.
We use countless design techniques that utilize and contribute healthy, productive learning environments.
Interior Design
Copyright 2013. HPG Design Group LLC. All rights reserved.


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Publishers of fiction and non-fiction by authors including Khaled Hosseini, J.K. Rowling, William Boyd, Margaret Atwood and Hugh Fearnley-Whittingstall


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Flats to let in Eskdale Rise, Allerton, Bradford BD15 - 1 bedroom
£325 pcm (£75 pw)
Cobden Street, Allerton, Bradford 15 BD15Flat to rent - 1 bedrooms
This one bedroom flat situated in a convenient location having many facilities close to hand.The accommodation briefly comprises of one living room, dining kitchen, one bedroom and a bathroom. The flat is also gas central heated and double glazed. ... More details
Note: Distances are straight line measurements
- Frizinghall (2.4 miles)
- Saltaire (2.7 miles)
Marketed by MoveUp Property Services, BD9. Call 01274 978857


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18 February 2014
"We talk a lot about the importance of the first hit, the first contact. You cannot underestimate the impact of the crowd, the roar, the singing, the sea of white. That's our first contact. That's our competitive advantage."
Stuart Lancaster is crystal clear on the importance of the opening exchanges in Test rugby.
Photo: Getty Images
Ahead of England's opening home match of the 2014 RBS 6 Nations against Ireland next Saturday, RFUtv looks at the first contributions made by England players in their specialist areas of expertise.
In the third of a six-part series this week, Dylan Hartley discusses the importance of hitting his lineout jumper when he first throws in during a Test match and how this barometer of his game allows him to grow into the other demands he must get right.
The Northampton Saints hooker, who has captained England in South Africa, found his target a perfect 20 times from 20 throws in the 20-0 RBS 6 Nations victory over Scotland at Murrayfield in England's last Test match.
How much trust does Hartley place in his caller Courtney Lawes and how many consecutive lineouts do they agree on before a the start of a Test match? And on the risk vs reward scale, does the 27 year-old prefer throwing to the front or the back?


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How to Markup your Videos Using Schema.org lebseodesign.comSubmitted by geoffkenyon Jan 09 2013 in SEO 0 Comments Discuss (0) |
It shouldn't come as any surprise that for some time now, videos have been a great way to attract and hold visitors to a site. But to attract visitors, you need to have visibility, and rich snippets showing a thumbnail of your video are a very effective way of convincing users to click through to your site.
2 minute read Continue Reading


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The Fitzrandolph House in East Jersey Old Towne to become a story-tellers cottage
The Fitzrandolph House, located in East Jersey Old Towne, is typical of a very early Piscataway farmhouse. It represents some of the first small shelters built during the mid-1700's on the highlands surrounding the Raritan River.
Among the first families to settle in Piscataway, the FitzRandolphs grew to be one of the largest. This extended family was so dominant in Piscataway, that one area became known as "Randolphville."
The FitzRandolph House is being developed into a storytellers cottage.


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November 27, 2014
SACRAMENTO (AP) - Georges Marciano, a co-founder of the Guess
clothing empire, is the latest person seeking to become governor of
The one-time fashion magnate registered paperwork on Monday with
the secretary of state's office to run as an independent in 2010,
when Gov. Arnold Schwarzenegger is termed out.
Marciano publicist Rod Harrell says the 62-year-old Beverly Hills resident will run as an independent because he doesn't want to be tied to a "good old boys network."
Marciano founded the fashion empire in 1982 with his three brothers after moving to the U.S. from France. The brothers bought out Georges Marciano's share for $240 million in 1993.
Harrell says Marciano now works in real estate and has had extensive interactions with state and federal agencies.
Copyright 2014 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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