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36 results for "jon robinson"
'MLB 12: The Show' simulates playoffsJon Robinson
Will we finally see a Bay Bridge Series that isn't interrupted by an earthquake? Can Baltimore continue its improbable run and take down the mighty Yankees? Will the Cardinals catapult back to the title after a heated, trash-throwing win over the Bra...Blog | October 06, 2012
'MLB 12's' fantasy previewJon Robinson
Will Carols Beltran rejuvenate his career in St. Louis? Can you trust the Washington Nationals starters to win you your fantasy league? Is Asdrubal Cabrera the best shortstop in the Majors today? These are just some of the questions "MLB 12: The Sho...Blog | March 28, 2012
'MLB 12's' fantasy previewJon Robinson
Will Carols Beltran rejuvenate his career in St. Louis? Can you trust the Washington Nationals starters to win you your fantasy league? Is Asdrubal Cabrera the best shortstop in the Majors today? These are just some of the questions "MLB 12: The Sho...Blog | Conversation | March 28, 2012
'MLB 2K12' image galleryJon Robinson
With "MLB 2K12" hitting stores March 6, it's time to check out some of the action via these 13 images 2K Sports just sent over. From Prince Fielder going yard to some good shots of the new double play animations, these screens give you a taste of th...Blog | Conversation | February 28, 2012
'MLB 2K12' demo hits February 28Jon Robinson
Hoping to start baseball season a little early? Look for a World Series rematch to hit the Xbox 360 and PlayStation 3 on Tuesday, February 28, as the demo for "MLB 2K12" swings its way onto consoles, pitting the Texas Rangers against the St. Louis Ca...Blog | Conversation | February 24, 2012
Kate Upton stars in 'MLB 2K12' videoJon Robinson
Kate Upton teaching David Price how to throw a circle change? That's the basis for the new video where the Sports Illustrated covergirl shows some Major League players the importance of finger mechanics. No more words necessary. Just watch the vide...Blog | Conversation | February 14, 2012
'MLB 2K12' shows off its signature styleJon Robinson
When 2K Sports started development on "MLB 2K12," one of the main focuses was adding new animations to the game's engine. Producers were looking to improve everything from the way the catcher calls a game from behind the plate to the way a hard-charg...Blog | Conversation | February 10, 2012
'MLB 2K12' trailerJon Robinson
You already know about "MLB 2K12's" million-dollar competition, the new features, and the fireball-throwing cover star, now it's finally time to take a look at the game in action. This is the first trailer from the upcoming game, showing off what i...Blog | Conversation | January 31, 2012
Stephen Strasburg talks 'MLB 2K12,' 'COD'Jon Robinson
Stephen Strasburg boasts some of the nastiest pitches in all of baseball. Then again, his video game character might have even nastier stuff, as the phenom's virtual doppelganger actually debuted back in "MLB 2K10" with a higher player rating than ...Blog | Conversation | January 26, 2012
'MLB 12 The Show' first look trailerJon Robinson
Check out the debut trailer for Sony's "MLB 12: The Show," with a special guest appearance by cover star Adrian Gonzalez on the Move controls. The game hits stores March 6 for the PlayStation 3 and Vita....Blog | Conversation | January 25, 2012
'MLB 12: The Show' box art revealedJon Robinson
Adrian Gonzalez watches his virtual self take a swing in "MLB: The Show" and he can't believe how realistic the game designers got him down. "It's so realistic, and my favorite part about playing is actually seeing all of the little mannerisms they...Blog | Conversation | January 19, 2012
'MLB 2K12' first look previewJon Robinson
Justin Verlander just hung a slider to Albert Pujols. And while Pujols was a fraction out in front, fouling the pitch off down the line, Verlander won't be so lucky next time he throws the same pitch. That's because with "MLB 2K12's" new Dynamic A....Blog | Conversation | January 18, 2012
'MLB 2K12's' million-dollar competitionJon Robinson
Play a video game, win a million bucks. Sound too good to be true? Well, it isn't, as 2K Sports is back offering $1 million to the best "MLB 2K12" player on the planet. This is the third year in a row 2K is offering the eye-popping prize, but the...Blog | Conversation | January 16, 2012
'MLB 12: The Show' hands-on previewJon Robinson
Freddy Sanchez just got spiked. That's right, the Giants second baseman took the flip, touched the bag, but before he could rifle the ball to first and turn two, he was taken down by a hard-sliding Matt Kemp. Just another chapter in the Dodgers/Gia...Blog | Conversation | December 13, 2011
Bryce Harper's road to 'The Show'Jon Robinson
Bryce Harper, "MLB: The Show" coverboy? I know, I know, he's still in the minor leagues, but the sweet swinging prospect and video game fanatic showed up inside the PlayStation booth at the MLB All-Star Fan Fest in Arizona and the reaction was off t...Blog | Conversation | July 18, 2011
MLB All-Star simulation videoJon Robinson
Want to know how the MLB All-Star game is going to play out before the game actually happens? Check out this cool video Sony just sent my way, simulating the game thanks to the artificial intelligence of "MLB 11: The Show" on the PlayStation 3....Blog | Conversation | July 11, 2011


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HPRC Seminar: Workplace-Based Strategies to Increase Influenza Vaccination Rates Among Restaurant Employees: A Pilot Study
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We appreciate RSVPs from guests so we can be sure to have enough chairs and handouts. Please RSVP to Yael Yanich.
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For more information:Yael Yanich

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Results 1 to 11 of 11
Thread: Ram Pride!
-03-18-2002 #1
Ram Pride!
Heres something you guys might find amusing.I ran into an old friend(a huge Cowboy fan)a couple of days ago who loved to give me a hard time after we lost that wildcard game against the Saints.I was wearing my NFC champion Rams hat and he asked,"What do you think of your lambs now?"I simply responded,"Hey,At least they made it to the Super Bowl!By the way,How did your Cowgirls do?"He didnt have have much to say about my Rams after that.I think its funny how some people seem to expect me to give up on the Rams after they were upset by the Patriots.Hell,We've been to the playoffs three years in a row and have appeared in two Super Bowls.In todays era of free-agency I think our Rams are pretty amazing.,and its not over yet!!!KEEP THE FAITH GUYS!!!
Last edited by Aries51; -03-18-2002 at 07:13 PM.
-03-18-2002 #2Registered User
- Join Date
- Jan 2002
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First of all, good choice of avatars, secondly, I know what you mean. All I can think about is how I can't wait till football games begin. We did a great job last season and I am very curious to see how we do next season. I am very hopeful of another great year. Way to be Aries."I'm over it. I know that we have a great group of guys, a really good core, and we'll be right back at it next year," -- RB Marshall Faulk
-03-19-2002 #3
Being a long-time Ram fan through many bad years is especially difficult when you live in Sacramento. When the Rams won Super Bowl 34, I got a lot of die-hard Niner fans giving me congrats for all the years of sticking around. It was amazing at the same time to see so many Niner fans put their hats and shirts away when Aeneas Williams knocked Steve Young out of the NFL.
Like I did the entire week after the Rams lost this Super Bowl, where your colors with pride. The Rams will be back!
-03-19-2002 #4
Like you guys I have always been pride of our RAMS through thick and thin and boy in the early 90's there was some thin moments...(Good old Tony" there goes another fumble"Banks) but we now have the best team in the league . I still sometimes can't believe it , roll on the new season!!!!!!! I've missed Warner wizzing the ball around... anybody else????
-03-19-2002 #5
CAn't wait for the new season. We do have the best team in the league. Just hopr the "D" keeps coming on laike last year. Think Duncan is a good addition!!?? Still Worried about Ricky.....There is no dark side, its all dark ............
-03-19-2002 #6Registered User
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I have missed it more than ever. I am ready for it now...and it comes in my least favorite time of the year, so for me to be willing to head back into fall and winter....thats missing it!"I'm over it. I know that we have a great group of guys, a really good core, and we'll be right back at it next year," -- RB Marshall Faulk
-03-21-2002 #7
A lot of my friends do the same to me. "The Rams lost!! Ha Ha!" It gets old, considering they never take the time to realize that I was a Ram fan when they went 4-12. I grew accustomed to see the Rams lose before the '99 season, so it's not like I'm going to abandon my Rams just because they lost the Super Bowl. It only fills us with pride to know that after all those years of suffering, we've been blessed with a team that can not only get to two Super Bowls in three years, but can be humble yet confident about themselves.
-03-21-2002 #8
I, for one, love Ram football!!! After all the years of the putrid Cardinals, and shame and humiliation that the NFL heaped on the city of St. Louis, the Rams domination of the league is sweet. Let's count it shall we? Three consecutive 6-0 starts, Three consecutive playoff berths, two NFC championships, two NFC West Division titles, and One Super Bowl Championship! That ain't bad at all!
-03-21-2002 #9
Rams winning ways
The 90's were really rough. Especially if you grew up with the Rams and were use to their winning ways. A matter of fact, the Rams always seemed like the team that couldn't win in the play-offs when it really counted. Through out their history, the Rams have been a winning franchise. I may be wrong(and please correct me if I am), but I believe that the 90's was the Rams only loosing decade. Going into the 90's, I believe the Rams had a better historical winning percentage than the Niners. And in the 80's the Rams were one of the better teams; constantly fighting the Niners for the division. So, yes right now is totally awesome. But lets make sure that we are all used to it; the old timers are. Take away the 90's and the Rams know nothing else but winning ways.Sprtsmac :football:
-03-21-2002 #10
Have'nt taken my season hilight dvd out of the player since I've gotten it! I love that Warner to Faulk td pass in the Dolphin game, Thomas could not belive it! Best qb play of the year. Keep in mind that The RAMS are the best team in football bar none, and any chance your non-RAM fan buddies get a RARE chance to rib you a little thier gonna do it. On the other hand I don't gloat too much, I guess it's superstition, I don't want to jinx them!X-FACTOR28
-03-23-2002 #11
Like it's been said, we got there. I have some who still give their condolences about the Super Bowl, I just say, I'm over it and looking forward, not back. As for the nay-sayers, most aren't even Patriot fans, so I pay them no mind. I'm still proud of our boys and always will.MsWistRAM-Hope, not expectation.
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Calabrese is scheduled to haunt Atomic Comics during Fright Night on Sunday. Discount-priced distractions are in abundance this weekend, ranging from Faux Punks and real punks to fashionistas and freaks. Looking for some inexpensive adventure? Here's our weekly list of what's going on. Wes ... More >>
Cant wait for Tarantinos Basterds? See the original first.


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Reminder: the official Doctor Who panel at this year's San Diego Comic Con takes place today at 12.30pm (8.30pm UK) and lasts for one hour.
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12:30pm-1:30pm, Hall H, BBC America's Doctor Who 50th Anniversary: BBC America presents the Doctor Who 50th Anniversary panel featuring Doctor Who stars Matt Smith and Jenna Coleman, award-winning lead writer and executive producer Steven Moffat, An Adventure in Space and Time star David Bradley, and award-winning writer/executive producer Mark Gatiss. The Doctor Who 50th Anniversary Special will premiere November 23, on BBC America. As part of the celebrations in November, An Adventure in Space and Time will tell the story of the genesis of Doctor Who, with David Bradley starring as the first ever Doctor, William Hartnell.
Doctor Who TV will be updating with any major developments.
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Banq - news/comments/reviews?
- anitab Feb 14, 2008 09:24 AM
Has Banq opened yet? I have heard conflicting reports. The website does not appear to be up (www.banqrestaurant.com) - it still contains a bunch of text about the restaurant concept (a blend of classic french techniques and Indian flavors). It sounds like a revisiting of Mantra.
Does anyone have any info about this new entry to the SE restaurant scene? Opening date? Reviews?
Ate there last night. It's open, and enjoying a mix of diners, drinkers, and oglers. I think the design is strikingly modern, yet beautiful and elegant (lots of wood, very organic). The cocktail list is inspired and diverse (the tamarind margarita was yummy and refreshing). My DC and I ordered 2 "amuse" dishes, 1 appetizer, and an entree apiece. The warm naan and spread was divine. I was not overly impressed with the duck confit amuse, but the shortribs had some interesting flavors which we could not place, but enjoyed. Didn't get a taste of the appetizer my DC had and can't remember which one it was. He also ordered the Cornish hen, which he enjoyed, despite finding it "rich." I really liked the sirloin steak- especially the starch (?) it came with, which was full of intriguing flavors. When we asked to be reminded about what we had ordered, our server was not able to fully describe the dishes, but I suppose this is to be expected on night #3. Service was attentive and friendly. We will definitely be back, especially to sample more cocktails, in the coming days. We were delighted to find the place full of our neighbors last night, so I hope it makes it as an inventive neighborhood restaurant that doesn't go the way of Mantra (although I would like more Indian influences in the menu if I had my way!).
the ceiling makes me feel like I am trapped in the gullet of a bear...not the most comfortable sensation
I personally think the design is original and great-looking.
I too expected a Mantra knockoff for most of the reasons that BostonWaitTress (welcome to Chowhound) tartly describes. But the analogy falls down once you taste the food and pay the much more modest check. The menu isn't just French/Indian fusion, which is mostly what Mantra is doing (or did -- I haven't had dinner there in a while). Banq draws fusion elements from all over Asia (Thailand, Vietnam, China, Japan), mostly pretty successfully, but it isn't Myers+Chang: it's Western, read French, fine dining with an Asian fusion slant.
Starting with the Big Caveat that it hasn't even been open two weeks, I'll say:
* Prices are better than I expected for a fancy South End place. $4-6 small plates, $10-12ish apps, entrees mostly around $20-25 (a useful contrast with Mantra's moslty $30-40 entrees).
* They have at least one bartender, Steven, who knows what he's doing. The cocktail menu doesn't wow me, but at least muddles some fresh fruit and herbs, and doesn't lean too heavily on flavored vodkas. The bar space itself feels a bit cramped, especially in the corners. This is one spot where the demands of the design trumped comfort and space efficiency.
* The dining room is very attractive, soaring ceilings, pretty hardwoods, well-spaced booths. I'm frankly amazed the room isn't, like, Via Matta Loud, given all the hard surfaces. Soundtrack is that by-now-utterly-cliched series of Hotel Costes compilations.
* The wine list is a nice surprise, not overloaded with $100+ bottles. It's got geographic range, doesn't pander with a lot of familiar, overpriced Cali wines, and has plenty to choose from for under $50. Serving temperatures are currently a problem (underchilled whites).
* The complimentary "bread of the day" is a great idea: I had a couple of different Indian flatbreads with superb spreads. I'd pay for these if they put them on the menu.
* The food is mostly very good, few outright misses. They need to start preheating the soup bowls; mine wasn't, which led as it invariably does to cold soup before you're finished. That's a simple oversight to fix.
* Service is still finding its feet, to be expected in Weeks One and Two.
Overall, a pleasant surprise so far. I'll be watching to see how they fine-tune the menu (I really enjoyed almost everything I tried, only tasted a dish or two I wouldn't order again) and burnish the service. I'll also be hawking the prices; they're attractive now, but it wouldn't take a big bump-up for me to question the value.
Went last friday (15th).
Definitely trying to get the kinks out, so I won't be hard on them.
Was very surprised by the decor. Expected it to look like the inside of a bank, given the name, but quite the opposite, very organic. They dropped some big bucks to get the wooden slats (I felt more like I was inside of a whale).
I wouldn't rave about the food, but once again, they just openned. They had some interesting flavor combinations. I really liked the concept of having "amuse", appetizer and entree courses. usually an app plus an entree is too much for me. Opting for an amuse instead of an app means that I get something in the first course, without negotiating for splitting something with a DC.
The wine list was very extensive, though slanted towards pricier options.
I didn't spend any time in the bar, but it is at least large enough to allow you to have a drink before dinner or as a place to meet up with a few friends. Something that is lacking in my S.E. restaurants.
I'll go back again to see how it shapes up.
BanQ is open. I went there last night with some friends. I was blown away by the look of the place. Very organic and yet modern. Overall very cozy. The food was excellent. There were many delicious flavors that I couldn't quite place but that I loved. The prices were very resonable. I thought the prices were going to be much higher considering the neighborhood. Tapas were good but on the small side. Service was excellent and very friendly. I plan on back often.
re: southendguy
Thanks for your review. It's always nice to hear from new posters posting about new restaurants. Glad you enjoyed it...:)..:)...LOL
re: southendguy
Went Saturday night.
Very friendly service, can't emphasize enough.
Not surprised by the design since it's Office Da...it's expected. Another canopy, but great nonetheless. Lights couId be better integrated between the plywood ribs and there's a little too much zebra-wood (i think) in the restaurant but I guess it creates a warmer feel. I still think the play-on bathroom talk/recordings between men's and women's falls short (since it was so-hyped). It's in the vain of Diller+Scofidio's video recordings of people entering the restaurant at the bar of Brasserie in NY...playing on voyueristic tendencies...but just doesn't do it for me.
Tacky "ying and yang" comment on the menu among other "Asian" hints such as "forbidden rice" (seriously? please). Scallop "amuse" was the best (we ordered 5 of the 6), salmon with sugar cane is a no-go (girlfriend noted it was reminiscent of a tasty "old couch"...i agree). Croquettes were solid especially since coming with a delicious mimolette cheese. Haddock entree well-rounded and delicious.
Went out on a limb and ordered the "banq tasting" dessert. Bad idea. This "tasting" included wasabi ice cream, blue cheese ice cream, a pineapple spring roll (?) and some sort of berry-sushi (um, no). Awful. Thought it had potential (well, at least we thought the ice creams had potential), but realized it is something probably best served at some mediocre new american-asian-fusion restaurant that's trying to be hip. We think Banq should take it off the menu asap. If they want to do an "asian" theme with that dessert, try a new slant on paht bing-soo (shaved ice, red beans, condensed milk, etc.etc.)...then I would be impressed.
Overall, though, we enjoyed our experience and would recommend it for a fun night out. It is (I wince when i say) a "fusion" restaurant that I'm not sure has found its complete focus, but with some time I think they could work-out the kinks. We'd go back with friends.
I was at Banq last night with a couple friends. I really give them kudos for their service, especially given the short time they've been open. I was greeted by the very friendly, smiley host who I think used to work at Mistral. The bartenders couldn't have been nicer or more attentive. Really there were no mix ups at all. The wines by the glass seem quite reasonably priced, I think most under $10. The complimentary bread of the day was naan with a delicious spread that sadly I don't remember what it was. I ordered a couple of appetizers and while my two companions liked everything they ate, including my food, I didn't like either thing I ordered. Everything tasted to me of curry and if there's one thing I don't like, it's curry. But as I said, I don't think it was a problem with the food itself, just a problem with my own taste buds. For me, this is a great place for drinks at the bar, but I'll skip the food next time.
re: Prav
I ordered the Vietnamese shrimp with glass noodles and the veal/rice croquettes. Like I said, there was nothing wrong with them other than I didn't like the flavor and both had the same flavor likely in the sauce drizzled on the plates. They had that yellow curry flavor that you might get in a Thai yellow curry or something. I don't know much about what kind of curry since I have never liked the taste or smell which makes me stay away from it.
One other somewhat odd thing that I forgot to mention...The signs for the bathrooms are those female and male symbols (the circle with the cross and the circle with the arrow). To me that's just confusing and I'm not sure what the point is. Why not just have a sign saying "Men" and "Ladies"?
re: lissy
Banq's GM, who is often on the host stand, was indeed Mistral's GM previously.
I'm confused by the use of the term "curry" as though it refers to a specific flavor. I think most Americans who don't like curry mean that yellow curry powder stuff in their spice racks. Is that what you're talking about? I've sampled a lot of Banq's menu, and I haven't yet tasted a dish that reminded me of McCormick or Durkee curry powder.
re: MC Slim JB
michael was the dining room manager at mistral for 10 years. he was never the general manager.
As residents of the South End on Washington Street we have been incredibly impressed (and grateful) for all the new restaurants that have opened in our neighborhood. All have been winners in their own way - particularly, Rocca, Gaslight, Stella, Sage and Meyers & Chang. So it was with great anticipation and high expectations that we dined last night at Banq on Washington Street. Sadly, we were mightily disappointed by the experience.
The first thing one will notice about Banq is the interesting décor that reminded us of the Sydney Opera House - all layered wood and clearly a costly architectural design element. Being a Saturday night, the front bar area was packed with patrons and many were dining at the tall bar tables. This was problematic, however, as waiters, diners, and bar patrons were all crammed into far too small a space. There was far too much jostling and bumping that bordered on the uncomfortable. Banq keeps a flat screen TV tuned to ESPN and it was never turned off the entire time we were at the restaurant, in spite of the fact that no one was watching. Why the TV? This is not a sports bar. When we were able to get close enough to the bar to order two glasses of chardonnay from the bar, we discovered that the pour was very stingy. My wife and I dine out frequently and we have noted that wines by the glass are normally poured – perhaps somewhat generously- at a rate of approximately 4 glasses per bottle or about 180 ml per glass. The pour here at Banq was substantially less. Other restaurants either measure in a carafe or the bartender might err a bit on the generous side. This is not so at Banq, where our wine glasses were filled with about 110 mls of wine. First impressions – terribly chintzy profit taking at the bar.
We were seated on time and ordered sparking water rather than tap water. The bottle was unceremoniously placed on the table unopened and remained so. We had difficulty with the twist off cap but finally were able to open and pour it ourselves. Our attention was now on the wine list. It is substantial with several hundred bottles. On first perusal, it seemed impressive if a bit pricey. We ordered a wine from a favorite producer of ours, Guigal. After several long minutes, we were informed that this wine, although on the list, was unavailable. We selected a second wine, again from Guigal, and again another wait until we were told that the wine we had chosen was also unavailable. We were informed by our server that we might have better luck with a California Syrah selection, given that the restaurant had only been open for two weeks they had already sold out of some of the "blends" that were on the wine list. We asked to speak to a wine sommelier or steward but were told the manager would come right over. However, no one arrived. So we selected another "lesser" producer (for our palate) from the Rhone region, although we were brought a 2005 release instead of the 2004 that was featured on the wine list. At that point after two failed attempts at what should have been an enjoyable part of the dining experience, we decided to keep the wine as delivered. Perhaps Banq should add a new section to their wine list: "Wines We Offer but Don't Actually Stock."
The menu is short but adequate with small "amouse" courses, appetizers and entrees. We ordered two amouse dishes and two entrees. All are priced within the range of other restaurants in the area. But there the similarity ends. Our Duck Confit amouse was doughy and dry and the Beet Salad amouse was tasty but small even for an amouse course. The entrees took nearly another hour to arrive and when they did get to the table, they were cold and unappetizing. When asked by our server "how are your meals?" we mildly complained and were offered to have our meals reheated. But we were so hungry at this point that we opted to keep the food as plated. In addition to cold, the Sirloin Steak was thin and dry. The side of mash was inedible in its cold state as was the gravy –which I requested to be served on the side – and was served with a thin film on top. The Short Ribs were flavorful, if barely even lukewarm, but everything else on the plate was inedible because it was actually cold.
Desert was a different story. The crème brulee duo with a side of lemon sorbet was light and delicious. But alas, the Cappuccino was not Cappuccino - it was coffee with milk added. There was absolutely no foamy head. We're not even sure it was decaf cappuccino, as we lay awake sleepless half that night.
In the interest of full disclosure, the manager did finally make it over to our table during the desert course and apologized for the problems that we encountered and hoped that we would give them another try. We were told that a "computer failure" had caused the delay that meant our food had not been properly served at temperature. When our server presented us with the bill, Banq did the right thing and didn't charge us for the entrees.
We will go back and give them another chance, but we are going to let them get through their growing pains first. Banq needs to stop and take stock now before it's too late.
re: SOWA Eaters
Thanks for the detailed review and welcome to Chowhound- I hope we hear more from you soon- it's nice to have some new voices here offering such detailed reviews!
re: SOWA Eaters
Thanks for the detailed review: I hope you keep posting!
One thing I've noticed is that Banq seems to be following a relatively new South End trend: crowds showing up at new places very quickly. Banq has been jammed for the last few nights, and there's a least a good-sized bar crowd in there every weeknight. I saw a similar headlong early rush shortly after the completion of the soft-opening periods at Rocca, Gaslight, The Beehive, and Meyers+Chang.
Not many brand-new restaurants are going to be up to speed (front or back of house) quickly enough to handle such crowds; the service experiences at all of those places early on was predictably rough. I've had better luck than SOWA Eaters in my early experiences at Banq, but I would bet that it's going to continue to be rough sledding there for at least another month or so. There's a price to pay for being able to tell your friends you got there first.
I've been twice and I've been so-so'd by it, not wowed. The decor is really cool - very warm and welcoming and I loved the wood ceiling. The service was cordial and friendly although slow the two times I've been. It's still new so I'm sure they're working out the kinks.
I liked some of my food but not all. I've had the shortribs with cumin which was a tiny itty bitty 2-bite shortrib - delicious and small, on the amuse side of the menu. It was really tender and smokey and I liked it. For $5 it's a nice bite to start off the meal. The sea scallops with lentils was my favorite - again on the amuse side of the menu and again around $5 and yes small - one scallop with a delicious sauce and the lentils were spicy and well flavored underneath it. The lamb spring roll was well flavored and not greasy - I'm not a huge lamb person so while this was good I wasn't a fan. And the duck samosa amuse was too tough for me to enjoy but I did really like the duck flavor inside.
Less successful was the grey sole appetizer - a small piece for $12 which was just wrong. It had some sort of mango sauce and some rice underneath and the flavor of the sole was off-putting and with the sauce the whole dish was not a hit. I didn't finish this. Another time I had the mung bean crepe for $10 I think and again I wasn't impressed with this. It was greasy and the goat cheese and mushroom ragout it was served with didn't really go all that well together.
I've only had the Zucchini and Tofu Steak main course for $19 which was served with a flavorful noodle tomato combo. This was interesting but not flavorful enough for me. The tofu was bland but the noodles were good so when I ate them all together it was okay. It was passable to me but I won't order it again.
I've tried one dessert - the pear tart - and it was okay. The crust was tough but the pear was tasty. The ice cream was fine - although i can't remember what flavor it was.
Overall it's nice to see a restaurant doing food that is different from what everyone else is doing in Boston, which I really like. I found it to be quite a scene, with the bar out front and everyone looking fabulous. I thought the prices to be okay - not super pricey but not cheap either, especially if you go with amuse, app, entree, etc. It seems like more of a social scene than a food scene so I don't think I'll be back soon.
re: tumbledrylow
went again with out of town friends. made a reservation on open table. they called to follow-up on friday (the day of the reservation) and confirm. I confirmed. showed up with 5 friends and the hostess said there was no reservation on file. WHAT?! they called THAT MORNING. but, luckily they sat us right away or there would have been some choice words. got home later that evening and checked my email. they had CANCELED my reservation on opentable 45 minutes before the reservation was to be fulfilled. what?! hopefully just a mistake by the those working the computers at the front....
re: gramercyfoodie
I'd heard that they reorganized their menu. Apparently their smallest plates are off the menu, although many are reformatted as the mid-size plates (appetizers, rather than amuse).
Doesn't totally surprise me, because when I was there a month or so ago, I fashioned a nice meal out of a few of those-- but it can't have been much of a moneymaker for them.
Can anyone confirm?
I thought it was a cool place for a drink and a small bite, but definitely won't be in my regular rotation.
Had a pretty bad meal on a busy weekend night: half our food arrived cold, and even the hot stuff seemed sloppily executed. Very disappointing. Ate at the bar on a recent weeknight and had a much better experience: attentive service on its game, excellent cocktails, much better food (and all served hot). Anecdotally, I guess this suggests you should avoid it during the weekend crush.
re: MC Slim JB
thanks for the feedback. does "much better" mean the first weekend trip was a 3/10 and the second was a 6/10 and in comparison it was a world away from the first -or- did they actually score legitimate high marks during the week and you would happily go back?
not sure if that makes sense, but trying to figure out if it's a hit or miss (and will of course heed your advice and skip the crazy weekends)...
re: gramercyfoodie
No, I've been upwards of a dozen times, split about evenly between dining room and bar dining experiences. I only had my first really disappointing meal the time before last, but it was bad timing: I brought out of town guests. Afterward, I vowed to take them to Angela's or something similarly Chowish next time instead of an obvious trendy South End place.
Banq redeemed itself a bit on my last visit. I don't think the food is ravishing, but some dishes are very good and the prices are quite decent, so the overall experience rates pretty good by neighborhood standards. Solid bartending helps. I think the complimentary bread (often a little mini-naan) and spread of the day might still be my favorite thing there.
re: MC Slim JB
Got it. Thanks!


text:
Flashback: Menu ideas for 70's/80's potluck. Tupperware optional.
- thedragonlady Oct 5, 2009 03:48 PM
I'm helping to plan a friend's Birthday party and we're having it themed around the types of party foods we grew up with at our own parent's dinner parties. Fondue, meatballs in ketchup and grape jelly, vienna sausages, pigs in a blanket, jello-molds and deviled eggs are the only things that come to mind right now. I'm drawing a blank and I refuse to make rumaki. Keep in mind we'll have a couple of vegetarian friends and I'd like for them to eat more than Chex-mix and french onion dip. Any suggestions would be great!
Waikiki Meatballs from the 1970's Betty Crocker Recipe Cards set
Some other ideas:
-Monkey bread
-Sherbet - 7-up punch
-Jell-O pudding pops
-Boboli Pizza
-Ranch dressing veggie platter
-Party cheese ball
-Baked potato bar/buffet
-Flavored popcorn
-Gummi Bears, Gummi Worms, Pop Rocks, Jelly Belly's, Starburst candies, etc. etc.
re: Siobhan
I'd like to see that, I've seen them mentioned many times but have not personally had them. They sound good
re: ChrisKC
Crabbies! Yes, I love these. We have them every year as part of our family's all-appetizers-and-desserts Christmas party. My aunt can barely get out of the kitchen with a full tray!
re: pikawicca
THENK YEW...LOL...there are "vegetarians" I've met who tell me they eat seafood...I'm JUST going by experience...like I said...to ME, if you say you are a vegetarian, then you don't eat flesh of any creature...but these folks seem to have a diff definition of the word. "know your guests" is all I can say...if they say they are veggies but they eat fish, what-the-hell...just serve what they'll eat, right? I'm not about to get into a 'word war" with anyone.
re: LaLa
My mother used to make this in the early 80's and as gross as it sounds it's actually really tasty. Brown 1/2 ground beef and 1/2 bob evans sausage crumbled, drain fat.
melt a stick of velveeta in and serve on light;y toasted mini bagels.
Wing dings which are baked wings with shake and bake
re: foodsnob14
OMG Shake n bake!!! Oh the memories!
re: nofunlatte
My grocery deli makes watergate salad and I love it....people go nuts when they come to visit and find it in the fridge..lol...
re: nofunlatte
What is Watergate salad?
re: karykat
A "salad" made of pistachio pudding, canned pineapple, nuts, mini marshmallows, and Cool Whip.
re: nofunlatte
*gasp* I've had that before! I never knew it had a name...but the version I had contained a can of fruit cocktail instead of the pineapple. It seemed odd, but the pastel green pistachio pudding really set it off. Looks godawful, but it was super yummy.
re: thedragonlady
And it's green, so it MUST be a salad and be good for you! :)
re: nofunlatte
my mom used to make harvey wallbanger cake.
re: greygarious
GREAT link! Thank you, Greygarious.
Wow, half of the stuff listed by Antilope, my kids & I still eat, like the candy, didn't know we were living in a time warp!!!
Anyway, you've got to have at least one casserole!!! How about tuna noodle casserole for the veggie crowd? And the green bean casserole made with everything canned? That's vegetarian too. And wasn't cheap wine, like Bonny Doon (not quite so bad, anymore actually!) & Riunite in style? Gotta do those. And, I see you have the requisite jello-molds. Sounds like a party! How fun!!
re: Phurstluv
Mateus wine, along with the Riunite (on ice, that's nice!)
re: nofunlatte
Lancer's was big in the 60's and Dubonnet became the 70's rage. And what was the bottled sangria that was so heavily promoted?
re: Chefpaulo
Yes, my parents served Mateus and Lancers. Only for special occasions. It was the height of chic.
re: Phurstluv
sorry but tuna noodle isn't vegetarian! Neither are the crab muffin things, good as they are. Wasn't the moosewood cookbook a huge thing back then? There's where to find some authentic veggie fare.
re: DGresh
DGresh...aren't there some vegetarians who say they do eat fish and cheese? Just wondering....that's what I've heard some people say, anyway. Not trying to start an argument about the meaning of the word "vegetarian" but some people do play loosey-goosey with the term.
re: Phurstluv
aren't casseroles more a 50s thing? the era of 'convenience foods" being introduced to help oh-so-busy housewives save time and effort?
re: hotoynoodle
Don't know, wasn't around in the 50's but know I ate a lot of them in the 70s since my mom worked.
Things I think of from the 80's...
Chicken Divan
Cheeseburger Pie
BBQ Chicken Pizza
Broccoli Limon
Impossible Pies
Anything with sundried tomatoes
Rice Krispy Treats
Chocolate Tortes or Lava Cake
the '70's...
Chicken a la King
Cheese or Corn Souffle
Stuffed Celery
Waldorf Salad
Broiled Pineapple
Anything Hamburger Helper
Cherries Jubilee
yes! celery with creamy cheddar cheese (jarred pimento cheese would do it)....and some jumbo canned black olives. Then stick 5 of them on your fingers and wave them around!!!!!
Awesome ideas, everyone!!! Thank you! We're going to have so much fun with this menu. The glutton inside of me is almost prompted to invite MORE people just to increase the variety of dishes. I also have a feeling that you Chowhounds are enjoying this trip down memory lane. Thanks to ALL of you and keep 'em coming!
I didn't see the iconic spinach dip served in the hollowed out bread boule. And you have to have at least one big hunk of Port wine cheese.
Another "Gourmet" addition from the late 1940's was cubes of poached chicken breast on toothpicks served with a sauce of Dijon mustard and currant jelly. Very adventurous for the day.
And, for those who haven't heard, Gourmet Magazine is ceasing publication. I can't tell you how many recipes from this venerable publication graced our table when I was growing up. A moment of silence is due.
My father used to make a "Sweet and Sour Pork" dish that involved pork, peppers, onions, apricot preserves and Italian dressing...
I remember attending parties in the '70s where little beef meatballs were served in a gravy that was made of tomato sauce and jellied cranberry sauce.
How about the pinwheels made by spreading cream cheese on slices of olive loaf, rolled-up and cut in slices?
Finally, I'm *so* loving the retro ideas I think I'll treat myself to some Mateus rose and some Port Wine Cheese on Triscuits, tonight!
re: shaogo
That's right. Spinach dip made with Mrs. Grass homestyle vegetable dip and soup mix. Or Onion dip made with Liption's onion soup mix. Of course, here in California there was also the Guacamole dip or 7-layer Mexican dip.
re: Antilope
I didn't think that spinach dip was that old - did they use canned spinach?? I just remember there being a lot of canned foods, as opposed to fresh or frozen.
And lots of vegetarians eat fish, call themselves pescatarians. There just weren't a lot of vegetarian casseroles I could think of. You can always make a veggie quiche. Of course, vegans won't eat / wear/ consume anything animal.
re: hotoynoodle
Everybody wasn't eating canned spinach and jello molds or drinking Reunite wine. People were chowhounds even then! I remember lots of quiches and California wines in the seventies. My crowd discovered tahini and every dinner party started with home made humous or baba ganouch with pita bread. Leibfraumilch wine was our go to drink and we had lots of wine and cheese parties. Boursin and brie were big. I think the microwave really was a huge influence on party food but that was closer to the nineties.
re: hotoynoodle
Having grown up in the 60s and been a young-married by the late 70s, I agree with the comments that a lot of the suggestions here -- pigs in blankets, jello molds -- were more 60s foods than 70s-80s. Yes, there were people still serving these things in the 70s or 80s, but they were already passe.
Antilope and Ginnyhw are on the right track: I definitely remember spinach dip, made with dried Knorr spinach soup mix, in bread bowls at least by the early 80s, as well as Boursin and quiche. Other party foods of that era included:
a. crudites served with ranch dressing; Hidden Valley had only recently introduced its foil pack, which you mixed with mayonnaise to make it.
b. mini eggrolls
c. Fondue (got 2 fondue pots as wedding gifts in 1978)
As for alcohol, cheap roses like Lancers, Riunite and Mateus, as well as Leibfraumilch were certainly big in the mid 70s, as well as California Chablis. For harder stuff, in addition Harvey Wallbangers, I recall Tequilla sunrises.
fermented fruit topping for desserts. this was the kind of compote that required starter from a friend. many families had a glass crock of apples, pears, raisins, etc fermenting on their avocado counter tops--right next to the gingham potholders and the country kitchen style book rack that held the joy of cooking.
re: silverhawk
I had completely forgotten about that fruit! It was a huge thing - starters were given as holiday gifts. I think there was even some rhyme or story which was included with the starter.
Deviled eggs
Also, I still have the Tupperware green & white jello mold with lid. I use it to make the jello/ice cream dessert. People still love it; super easy.
1 large box of jello
1 pint of vanilla ice cream
2 cups of boiling water
1 cup of apple juice
1/2 cup of fruit
In a large bowl mix jello powder with hot water. Add ice cream and stir til thawed and incorporated well. Add juice. Distribute fruit in mold cylinder and add the jello batter. Refrig for 4 hours. Slice & serve. I tend to use strawberry or raspberry jello/fruit.
You guys are right about some of these kitschy foods being from the 60's more so than the 70's or 80's, but those were some of the things I remember being on the table at the time. I guess my mom and her friends were just trying to keep their favorite party foods alive...but they sure bring back some delicious (far be it from sophisticated) memories!
re: thedragonlady
I can't believe caviar hasn't been mentioned for the 80's. Aside from microwaved chicken breast w/lemon pepper (gak) and microwave Stouffer's anything (in particular chipped beef or spinach souffle or some wonderfully bad scallop & shrimp dish) it's pretty much all I remember from the 80's, foodwise.
re: shanagain
Didn't the recipe for the Bacardi Rum Cake come out in the late 70's early 80's?
It's such a great cake!!
re: middydd
Yum. Putting Bacardi in anything is likely to end in deliciousness.
And a post in the latest board posts reminded me: Taco night!
re: shanagain
So THAT'S where that came from! My mom was known for her legendary Bacardi Rum cakes and she eventually passed on (unloaded is more like it) the tradition of making a few every Christmas to me. Now I'm the one who makes them all the time for friends during the holidays, I can make them in my sleep. I've always known how delicious Bacardi Rum cakes are, but after baking them for so many years I don't get that excited about them anymore.
There was a recipe that circulated around that time - chicken with a sauce made from apricot jam, Lipton soup mix and Thousand Islands Dressing, if I recall correctly. Gooey, sweet and not at all good for you, it was in the same family as the "Swedish" meatballs with cranberry sauce (or grape jelly) and ketchup.
My mom made this awesome chile/cheese dip for parties. This was in the late 60's , early 70's and I am sure the recipe came from Sunset magazine or the LA Times as those were her main sources. Now that you have me thinking about this, I am going to have to find it. She would leave a bit behind for sis and I every time but I don't recall her ever making it just for us.
re: tcamp
Maybe it was the Rotel Dip? I just mentioned this in a post. I was never a fan of velveeta but I love this dip and it is always a hit
re: ginnyhw
Along those lines, for sure. I don't remember Rotel being sold in SoCal in those days and my mom was more of a from scratch cook but you might be right!
Fortunately, she and her recipe collection are still alive and kicking so I can find out.
Spray cheese and Triscuits. Low maintenance. People might just go for the spray cheese sans crackers, but that could make it a really fun party!
My family still wants spinach dip on Thanksgiving. Guess I'm tragically un-hip! Anyone else remember the caviar pie from the 80's? It's pretty tasty! I may have to make a Bacardi rum cake soon. Anyone else make the chocolate version?
70s - 80s?? Had electricity been discovered yet? Did people wear clothes? Actually the foods you mention come from the 50s and 60s.


text:
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Tropical BBQ Chicken
"This is my favorite slow cooker recipe," remarks Yvonne McKim of Vancouver, Washington. The delicious, slightly spicy sauce will win you over, too!
2 Servings
Prep: 15 min. Cook: 3 hours
2 chicken leg quarters (8 ounces
), skin removed
3 tablespoons ketchup
2 tablespoons orange juice
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 teaspoon minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 teaspoons cornstarch
1 tablespoon cold water
With a sharp knife, cut leg quarters at the joints if desired; place
in a 1-1/2-qt. slow cooker. In a small bowl, combine the ketchup,
orange juice, brown sugar, vinegar, oil, parsley, Worcestershire
sauce, garlic salt and pepper; pour over chicken.
Cover and cook on low for 3-4 hours or until meat is tender.
Remove chicken to a serving platter; keep warm.
Skim fat from cooking juices; transfer 1/2 cup to a small saucepan.
Bring liquid to a boil. Combine cornstarch and water until smooth.
Gradually stir into the pan. Bring to a boil; cook and stir for 2
minutes or until thickened. Serve with chicken.
© Taste of Home 2014
2 of 2
Tropical BBQ Chicken
Directions (continued)
Yield: 2 servings.
Nutritional Facts:
1 chicken quarter with 1/4 cup sauce equals 301 calories, 14 g fat (3 g saturated fat), 83 mg cholesterol, 601 mg sodium, 18 g carbohydrate, trace fiber, 25 g protein.
Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as
Sauvignon Blanc
Pinot Grigio
© Taste of Home 2014


text:
Become a veterinary leader with mentorship
Wish you knew the secret to becoming a strong leader in the veterinary profession? Wish no more, thanks to a first-of-its-kind study. In a field experiment, researchers found that pairing a seasoned pro with a promising prospect in an informal mentorship was significantly more potent in developing strong leaders than formal group training.
The process, however, was effective only if protégés fully trusted their mentor and were willing to handle blunt criticism, not just empty praise. The findings, forthcoming in the journal Academy of Management Learning and Education, reinforce the notion that the more employers can move away from one-size-fits-all training toward one-on-one mentorships characterized by trust, the better their chances for building strong leaders will be. And that benefits your business.
Researchers say this study is important because it explains why so many training programs fall short of expectations. Research shows that if leadership training efforts are to be successful, the targets of such interventions must be ready to develop. While the value of personal mentorship for future leaders is often touted, little research had empirically determined whether it actually has a positive effect on leadership development. In particular, no research had been conducted showing that being in a mentorship relationship increased protégés confidence in their own leadership abilities—a belief that has been linked with leader performance in several previous studies.
Mentors are important in helping protégés make meaning out of their experiences in a focused, one-on-one manner as compared to a less-personalized group setting. Mentors also provided important psychosocial support and served to validate their protégés' claims of leadership. For the process to work, however, protégés need to be open and willing to discuss and explore their leadership with their mentor. That requires a high level of trust. Additionally, protégés who are oriented to handle tough and negative feedback also get more from mentorships than those who prefer to be only complimented on their performance.
Businesses may want to consider approaching leadership development in new, more systematic ways by using mentors. Prior research has also demonstrated that mentoring relationships have positive benefits for mentors as well as their protégés. Organizations have to decide for themselves how important leadership development is.
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Our data has never been more vulnerable. Major breaches, like the one at Target, threaten personal information and weaken businesses, and new threats like ransomware can cripple our systems. In the face of these growing risks, Data Privacy Day 2014, which takes place on Jan. 28, is […]Read more →
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City Office REIT to acquire Dallas office property
Related fund data links
City Office REIT is to acquire Lake Vista Pointe in Dallas, Texas for a purchase price of USD28.4 million.
Lake Vista Pointe is a 163,000 square foot office property in the growing Lewisville, Texas submarket.
The property was initially constructed to operate as a multi-tenant building in 2007 and subsequently became fully leased to Ally Financial through 2021.
The Lake Vista Pointe acquisition is anticipated to generate an initial full-year cash net operating income yield of approximately 7.8 per cent based on the purchase price with contractual annual rent escalations.
The major conditions to the acquisition have been satisfied and the transaction is anticipated to close in July 2014.
James Farrar, chief executive officer of City Office REIT, says: "The Dallas/Fort Worth market offers favourable economic trends for owners of office properties. It is forecasted by Moody's Economy.com to rank first in both population and job growth between 2012 and 2017. City Office REIT continues to review a strong pipeline of acquisition opportunities within our target markets and we remain focused on growing our portfolio and enhancing stockholder value."
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ADPRO VideoCentral Platinum is the latest edition of proactive security solutions from Xtralis of Norwell, Massachusetts. The multisite security management software application monitors video and audio from remote sites using ADPRO video transmission systems. The product supports multiple PCs and operators for central monitoring station and command center applications, as well as for a single operator or laptop user who periodically monitors a site. Widely used for video alarm and event verification of remote sites, it features integrated audio that allows a user to listen or talk to a remote site. It also offers remote operation of lights, gates, and barriers.
See all the latest links and resources that supplement the current issue of Security Management magazine.


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November 27, 2014
Nebraska veterans groups say they will show support for several bills lawmakers are considering that could make it easier for veterans to display their military pride on vehicles and licenses.
Two Nebraska lawmakers have introduced bills that would ease the process for veterans to buy personalized license plates designating a branch of the service. Another bill would allow a veteran's designation on driver's licenses.
In 2009, the Legislature and governor approved the creation of specialty license plates for nonprofit groups that have 500 or more advanced orders.
Fremont Sen. Charlie Janssen has proposed eliminating that threshold on specialty plates for veterans and those actively serving. Janssen's bill would require the DMV to verify applicants are veterans or active service members.
The Transportation and Telecommunications Committee will discuss the bills Monday
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Susannah Slade has an estimated birth date of between 1716 and 1721 in North Carolina. She was the daughter of Samuel Slade. Susannah married William Waggoner, son of (--?--) Waggoner, in North Carolina.
Children of Susannah Slade and William Waggoner
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Desmond Hotel and Conference Center
If it's important to you...trust it to us!
660 Albany Shaker Rd
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Weddings are all about you…We'll uncover and deliver what you want for this most important day in your life. Memories are created at The Desmond everyday, but no memory is as precious as watching a daughter and her father walk down the aisle, or a son and his mother sharing an emotional embrace. Your first dance. The cutting of the wedding cake. Your first toast as a married couple.
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Desmond Hotel and Conference Center is a wedding venue from Albany, New York. We service weddings throughout the local area, including Albany, Schenectady, and Latham. Desmond Hotel and Conference Center is a professional wedding venue that has been part of the Albany wedding industry for 40 years. We specialize in wedding receptions and ceremonies.


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Alexander McQueen: Dead of Apparent Suicideby Hilton Hater at . Comments
Alexander McQueen, an internationally known and respected fashion designer, was found dead today in his London home.
Sources are reporting that McQueen committed suicide, as the UK media organization Sky News says he hanged himself in his apartment. No official cause of death has been released, however.
The 40-year-old British designer was often responsible for outfits worn by such stars as Lady Gaga, Rihanna and Prince Charles.
Said rep from McQueen's office in a statement:
"At this stage it is inappropriate to comment on this tragic news beyond saying that we are devastated and are sharing a sense of shock and grief with [McQueen's] family."
A new line from the artist, McQ, was set to be debut this afternoon at New York Fashion Week. He was also scheduled to premiere his new collection at Paris Fashion Week on March 9.
Our thoughts go out to McQueen's friends, family and loved ones.
An Artist's Hell:
Dude, if you put all that time you waste writing such crap into something creative, you'd be a rich guy. Dude or dudette: get a life...!
R.I.P Alexander McQueen we will love and miss u and the good work u done may u R.I.P
Just sad and may he rest in peace .
Alexander Mcqueen got tripped by the death man and totally ate the pavement..more like he forced death into tripping him..cough..suicide. I CAN NOT ACCEPT THIS, GOD DAMN THIS MAN WAS MY HERO. :( -.- r.i.p, for me you will always be the greatest.
Your right about all of this! i didnt know much about him but was looking at his designs and it came to me that they represent the cult a lot..so i just googled his name with illumanti and this came up!!...too many have died on the 'freedom train' which they call it..when they dont need you they kill you!...like MJ...and many many more!
Oh, this is really, really sad... I remember the first time I ever saw his things. It was in London and I bought a beautiful scarf with sculls for my fiancee. Last weekend my fiancee brought me home a fantastic handbag designed by Alexander McQueen. My first - and obviously also my last, as it turned out. My thoughts goes to his family...
wow. thanks artists hell for that comment. you are truly mad as a hatter.....what a complete nutter of the highest order.
Go to the "Lady Gaga" link provided in the article to see the hoop dress where she carries a star in her hand. There's another outfit designed that speaks to the bankers doing the London attacks. She's wearing an outfit that looks like a London or NYPD police officer partially stripped of clothes by explosives and covered in human ash and nanothermite.
god, he was my favorite designer..
i really loved his work, he was one of the few who had gotten me with his designs..
at least, we will remember him as the great, young and fresh Alexander McQueen..


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Social & Behavioral Sciences Department Student Responsibilities
Students are expected to attend all classes and are responsible for all classwork, lectures, and assignments whether they are present or not.
Allowable absences will range from 2 to 4 depending on the term (14, 10, 7, 5 weeks) and the number of days the class meets per week. Please refer to course syllabi for specific requirements.
In an online class, students are expected to participate in a regular basis through discussion boards, chat, projects, or other forms of interaction required by the instructor.
These absences, regardless of the reason, are counted. Notes from doctors, employers, courts, etc. do not excuse an absence; they merely explain to the instructor why you missed class. On the first absence exceeding the limit, the instructor will officially drop you from the class. Students should note that withdrawal by the instructor may not be within refund dates. Students who wish to receive a tuition refund upon discontinued enrollment in a class should initiate the course withdrawal process themselves. Additionally, changes in course load, including course withdrawal, can impact financial aid, veterans' benefits, and other enrollment-related assistance. Students should investigate the consequences of a course withdrawal prior to taking any action.
Absences are counted from the first day of class. All absences are counted. There is NO such thing as excused absence. When the allowable number of absences is exceeded the student is immediately withdrawn from the course. A grade of "W" is assigned if it is prior to mid-term, or if it is after mid-term and the student had a passing average on the last day they attended. A "WF" is assigned if a student is failing and is withdrawn after the mid-term period. A "WF" is calculated into the GPA as an "F".
College Closings: During inclement weather if there is a question about whether the college is closed, please check WIS TV, the MTC web site (www.midlandstech.edu) and/or call the school (803-738-8324) for information. If the College closing or reopening means there will be at least 30 minutes of a class, then plan to attend the class. For example, if the College opens at 10 am on a TTH, classes that normally meet at 8 am will not meet. Classes that normally meet at 9:35 am WILL meet at 10 am (since there are more than 30 minutes left in the class). If the college closed at 8 pm, 6 pm classes would meet for their regular time, but 7:35 pm classes would NOT meet since there are fewer than 30 minutes remaining in the class.
Academic Integrity: Academic dishonesty in all its forms, including but not limited to cheating, plagiarism, and collusion will not be tolerated. Students found responsible for acts of academic dishonesty will be subject to sanctions ranging from grades of zero on coursework, failure of course, probation, suspension or expulsion from the College. Each student should be aware that plagiarism is the act of presenting a product as one's own when it was derived from an existing source (including the text, journal articles, handouts, instructor's materials or other students' work). This practice is unethical, and can be avoided by completing written assignments in your words as well as by properly noting sources.
Student Conduct: Students who engage in behavior that is disruptive to the learning process will be asked to leave the classroom. This includes but is not limited to talking at inappropriate times, sleeping, use of tobacco products, eating food or candy, failure to turn off a cell phone, discourtesy to faculty or fellow students, obscene language and gestures, or any uncooperative or aberrant behavior. Depending upon the nature of the offense or if it occurs during an exam, the Instructor will require the student to see the Director of Campus Life before returning to class. Campus Security will be called for any threatening or violent behavior.
Students With Disabilities: If special accommodations are needed for students with disabilities, the student should contact the Counseling Services Office for assistance. Documentation regarding a specific disability is required for accommodation arrangements. Confidentiality of the information received will be maintained.
Student Evaluation Of Instruction: Every semester students have the opportunity to evaluate course. This is accomplished by accessing MTC On-Line using individual student user names and passwords. Announcements will be made closer to the end of the term as to when the system opens up for course evaluation and directions are available for students to follow. It is extremely important for students to take part in this process. By student participation in the assessment of course, improvements can be made in instruction and course content.
Tests And Final Exam: All students are expected to take all tests on the date scheduled. No make-up exams will be given except in exceptional cases where the student is able to provide clear and convincing evidence of severe illness or emergency. The burden of proof rests with the student, and the final decision to give a make-up test is within the instructor's discretion. Tests may consist of a combination of short answers and essay-type questions, which will cover text, classroom presentation (including films), and other special presentation of materials assigned.
Class Participation: Students are expected to be present for all classes and to have completed assigned readings for that class date prior to class. Students are expected to come to class prepared to discuss any assigned reading material in the text and are strongly encouraged to participate in any class discussions.


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Advanced Scientifics and Chemic Laboratories enter a three-year joint cooperation agreement to collaborate on product development projects.
AstraZeneca will collaborate with the Medical Research Council Laboratory of Molecular Biology to fund a range of pre-clinical research projects.
Hillary Clinton will deliver a keynote address at the 2014 BIO International Convention in San Diego.
KBI Biopharma acquires Merck's microbial process development and manufacturing operations in Colorado.
Eurofins Scientific will acquire ViraCor-IBT Laboratories for $255 million.
Shire expands rare disease portfolio with acquisition of Lumena Pharmaceuticals.
Boehringer Ingelheim and Connexios Life Sciences announce global research collaboration agreement for AMPK agonists.
Cumberland Pharmaceuticals and Gloria Pharmaceuticals invest $1 million each in Cumberland Emerging Technologies.
Scientists at the National Cancer Institute found a new cancer immunotherapy method that could be effective against a wide range of cancers.


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Valentine's Day Swing Night
Valentine's Day Swing Concert With the Metro Jazz Club
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You and your sweetheart will love this Valentine's Day concert at the Aurora Theatre with the sweet boogie-woogie sounds of the Metro Jazz Club -- a smokin' 17-member ensemble led by sax man Gary Dalton. The vocal talents of Laura Floyd and Aurora's own Ann-Carol Pence will accompany the band, taking on classic hits from the Great American Songbook with everything from cool jazz to hot swing. Get hep at this fun Valentine's Day dance night.
* Additional fees apply.
All offers for Valentine's Day Swing Night have expired.
The last date listed for Valentine's Day Swing Night was Tuesday February 14, 2012 / 8:30pm.
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Bruce Norris' Clybourne Park is both an ingenious inversion and sharp-eyed update of <em...Learn More
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There is a parking deck right behind the theater that is free.The Giant, The Beanstalk & Jack travel • Sep 26 2014 star this tip starred
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Getting there was a little confusing. The Google Maps said the theater was on the right side of Pike St, so I missed it the first time. It's actually on the left side (going south towards 316). Also, there are signs for the theater posted on Crogan St.The Unauthorized Autobiography of Samantha Brown travel • Mar 14 2014 star this tip starred
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About the Ticket Supplier: Aurora Theatre
Aurora Theatre is committed to producing quality, professional theatre for the Southeast, North Georgia, and their most ardent supporters, the residents of Gwinnett County by offering entertainment that nurtures a love of theatre and develops a new generation of theatergoers.


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Okay, So How Do You Define "Junk Food"
- pinehurst Sep 5, 2012 05:08 PM
Most of us would describe the usual suspects as "junk food": Doritos, M&M's, BigMacs, and so on, right?
But how about when it gets personal?
Due to a health issue this summer, DH and (by natural extension, she-who-cooks) I have been cooking and eating more mindfully, and it got me thinking.
Your favorite burger joint's fries are junk food. Are your homemade latkes junk food?
The Cadbury Creme egg I ate last April is junk food. Is your sister's homemade fudge?
Twinkies are junk food. How about your auntie's honey cake?
How about that bacon burger made on your neighbor's grill?
In other words, do you define junk food by its ingredients (i.e, it has HFCS), how it's prepared, or by the nutritional value or lack thereof, or by what it does to your body? All of the above, or none of the above?
re: mrbigshotno.1
I am with you, obv. Not just for the food, but the culture.
A Big Mac (and other similar things) is "fast food" rather than "junk food." Junk food is nothing but carbs and salt (potato chips) or carbs and sugar (more carbs) (glazed donuts).
IMHO, the basic definition of junk food means that the food does not provide enough necessary nutritional elements for the amount of calories that you are ingesting.
Therefore, both french fries and home made latkes are about the same. They can both be OK in proportion to the rest of your diet.
Same thing for commercial sweets vs. home made. Neither really provides necessary nutrition, but we all love our treats.
Same thing for home made burger vs. fast food burger.
Then we get into the issue of additives, preservatives, highly processed ingredients that you usually don't get in home made food. Also, the commercial food likely has higher amounts of fat, salt and/or sugar than a home made product.
Then there is the issue of how cheap/convenient fast food and prepared foods allow you to consume a lot more of these "junk" calories than you would if you made all of these things at home.
re: ipsedixit
This is a lot like I feel about beer.
There is no such thing as a bad beer. It's just that some are better than others.
re: ipsedixit
never ate at Subway, eh?
as an attorney I view this question as the US Supreme Court viewed Pornography.............
'I can't define it, but I know it when I see it'
'No social (in this case nutritional) redeeming features'
and in the words of my mother: 'Junk food is just empty calories, but gives an emotional uplift'
A little junk food is a good thing, and like a little pornography, it may add a little zest to your life.
Disclaimer: I am NOT advocating the viewing or disemination of pornography to minors or that material which may me illegal in your jurisdiction. On the otherhand, I do advocate giving your kids a Twinkie occasionally.
re: bagelman01
I think the idea of "no social or nutritional redeeming features" is a great way to think of junk food.
Eating french fries/fried potatoes has very little nutritional value - however eating latkes during a Hanukkah meal, or trying your new in-laws hashbrowns at a welcome brunch has lots of social value. Not to the point of eating unhealthy food in excess, but sharing unhealthy food in a social context can have high value. Therefore, if I'm having a bad week and just want fries (or a latke/hashbrown/tater tots) - I see that as junk food. But if my mom is serving latkes at a family meal, then it's part of my relationship with her/my family and I judge it in the whole context.
re: cresyd
You really understand my position.
Growing up we never ordered or ate ordinary French Fried potatoes, but in 1969 my parents took us to France and it was very important to experience Pomme Frites....
after that we couldn't be bothered with ordinary American fries. That's not to say that if someone makes hand cut homemade fries I wouldn't have some.
As for Latkes, hand grated on the box grater and fried, absolutely. Frozen from the supermarket case = junk food.
re: bagelman01
I had a boyfriend, where most Sundays his family would invite us to Sunday brunch at Denny's. There's very little remotely healthy food on that menu and requires a lot of "When Harry Met Sally" ordering to make things more healthy. However, it was important to my boyfriend, important to his family, so I found a way to eat there in a pleasant way. When my grandmother did frozen supermarket latkes - there was value to them - even if it just meant she wouldn't scream at you.
The value food has can go beyond the nutrients - however unhealthy food with no social/cultural/religious/other context to it - that's when it becomes junk food to me.
re: cresyd
Yes, I think you verbalized something I've been trying to say...the idea that the food you mention doesn't exist in a vacuum...it has some substance, whether it is simply cultural (rather than nutritional).
re: cresyd
I am of the opinion that there is a differnce between 'junk food' and fattening/greasy food such as served at Denny's.
It is possible to make selections at Denny's (and I'm not defending Denny's) that are not as bad as others. One can get non-fried eggs, fruit (may be canned, not fresh), salad, etc.
But that bag of sour cream and onion potato chips screams 'junk food' unless served with your great aunt's onion dip as the family gathers for a get together.
I would definitely classify all of the above as junk food, except for the latkes. They're not exactly the best food but not junk food if you cook them in a good oil. To me the presence of the any of the following in significant amounts (a tbsp of flour or sugar in a sauce or soup to thicken or round out doesn't count) makes something junk food: trans fats, refined flour, added sugar, artificial sweeteners, artificial flavors, preservatives, interesterfied oils, dough conditioners, etc.
re: StringerBell
An Idris Elba fan I guess!!
re: StringerBell
Agree completely.
To me, it's the quantity of fake ingredients that make it junk food. A container of natural sour cream is fattening and not necessarily good for you, but it's real food.
A container of fat free sour cream has this gum and that thickener and artificial this and added that. It's junk food.
re: jmcarthur8
That's a really good answer.
I think I am with jmcarthur. It's the fake ingredients that tip the scale IMHO from bad for you to just plain bad, ergo junk. I lump anything made with canned cream of whatever soup into this category, along with instant cocoa, low fat or fat free anything ( unless it was meant to be fat free, like broccoli), and most cookies that come with pictures of elves on the bag. There is plenty of stuff that might be unhealthy as a regular diet, like pastrami on sour rye with hot mustard, but it is not junk. Fast food restaurants serve a lot of junk, like Burger King's fries, but they also serve some tasty, cheap, more or less real fast food, like Taco Bell burritos with green sauce or Whataburgers. There are a few curious food items that have a lot of fake attributes but a unique and wonderful flavor that lifts them to real food status, not junk, mainly those involving the use of American or Velveeta cheese. I don't think I'd like quest dip made with Rotel and sharp cheddar. It needs Velveeta.


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These are fabulous.
The pic of The Pinnacle reminds me of some of the landscapes by Elioth Gruner shown at the Canberra Museum Gallery last month.
If there are any businesses out there that have any cash left after today's ACT budget, perhaps they could sponsor a monthly prize for the best pic judged by RiotAct polling.
If I were still in business I would jump at it.


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Tax rates change, but tax collections as a percentage of the economy don't. Economist Mike Walden discusses this seeming contradiction.
North Carolina's economy and quality of life are linked inextricably with natural resources — the air, land and water upon which we all depend. To help protect the environment today and into the future, CALS faculty members have wide-ranging expertise they put to use through teaching, research and extension programs. Read More >>
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