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- Publisher: Square Enix
- Release Date: Mar 11, 2008
- Summary: The Great Crystal protects the land from the malefic glow of the blood red moon. Twins are born to this land, endowed with a shared, mystical power. Their peaceful life is suddenly changed with the rise of the blood red moon. All fates are etched into the crystal. [Square Enix]
- Developer: Square Enix
- Genre(s): Action RPG
- # of players: 1-4
- Cheats: On GameFAQs
- More Details and Credits »
Score distribution:
Positive: 26 out of 41
Mixed: 15 out of 41
Negative: 0 out of 41
It's balanced and has just the right loot curve, unlike games such as Champions of Norrath, which offer too many loot drops but nothing worth keeping. Come for the single-player appetizer, but stay for the multiplayer grandeur. Ring of Fates is a keeper.
Loses a tiny little something if you're not ever going to see the four-player stuff, but it's undoubtedly a very cool and enjoyable hack-'em-up no matter how you play.
Final Fantasy: Crystal Chronicles - Ring of Fates surpasses the Gamecube original in terms of scope, ambition and gameplay, offering some truly inventive multiplayer moments.
Thanks to the awesomely balanced difficulty curve, I haven't had this much fun dungeon-crawling since "Diablo II." [Apr 2008, p.82]
A solid title that boasts some amazing production values. It's single-player campaign tends towards mindless hack-and-slash gameplay and there are some noticeable slowdown flaws, but it's still offers up a good dose of fun, especially if you're looking for a dungeon crawler with a bit Final Fantasy flavor.
Still too deep and complex for a casual audience, but not deep enough to satisfy the other end of the spectrum, which is atypical of a Square-Enix title or any game with the name Final Fantasy in it.
With Ring of Fates, I feel like the seed of a great game is in the card. It just was never allowed to come to fruition, and the end result is a game that feels half-completed.
Score distribution:
Positive: 5 out of 6
Mixed: 1 out of 6
Negative: 0 out of 6
liameyresMay 1, 2008I think this game is amazing. all the big game websites only give this game a 6 rating it definatly deserves a 10 and it is by far better than FF 12 revenant wings which gets a 7 rating but ROF is probably the best DS game out at the moment… Expand
RickyT.Apr 25, 2008Got the game today so this an initial review. Graphics are good, game seems fun so far. First and second dungeon seem to be a challenge, but not impossible Only flaw so far is the control system - you need to use both hands as the stylus at the same time which is impossible, not even using a hand instead of the stylus is a viable alternative as often all 3 are needed at the same time!… Expand
May 14, 2014For the first FFCC on Ds, not bad. The story was compelling and definitely worth. Graphically, looks great for a DS game. Music is what you would expect out of a Final Fantasy and/or Square Enix game, so great there too. The only complaint i have would be the Gameplay. Its rather annoying to have to find orbs to cast magick, i'd prefer an MP system personally, though what really gets me is the level design, which can be confusing (such as in the last dungeon). Overall, a good game and well worth playing for the story. (oh, and launch the MP aspect when you finish the games story, then travel to the singleplayer starting village for a special treat!)
Graphics: 8
Music: 8
Story: 9
Gameplay: 6
Overall: 7.75/10.00… Expand
Sep 29, 2013This game was pretty fun, if difficult to control at times. The story was actually pretty good, with compelling characters, but it did grow especially confusing at times. While the ending for the villain was satisfying, the ending for the twins felt almost bittersweet. Story mode is infinitely better than the allegedly single player option. You have to progress through the main story to be able to do anything in it, and it's overwhelmingly brutal. Not to mention the strange lack of a female Yuke model? However, that mode is meant to be played multiplayer, but chances are you will not find anyone to play with, rendering it single player, and very disappointing. And having to alchemize magic that runs out very easily is a total pain.
Art: 8
Story: 8
Music: 8
Gameplay: 6… Expand
IanPlutonMar 10, 2008100% from 1UP? Seems their new non-metric reviewing scheme doesnt translate aross to Metacritic too accuratly. 1UP actually gave FFCC DS an 'A'. They say "We rate games on a scale of A+ through F", so A cannot equate to 100%.
Im suspicious of this high review score anyway. The 1UP review is plastered above and to the sides with large FFCC advertisments. Hmmmm...… Expand
Nov 27, 2011This game has multiple modes such as Story Mode, Wireless Group Multiplayer and Offline Solo Multiplayer along with the ability to trade decorated moogles over Wifi. Story mode is the general main story which is rather well written for a translation and has some decent voice acting as in certain portions of the story. The multiplayer mode (solo and group) consist of doing minigames, missions, challenges and traveling through maps with either a group over wireless or solo offline with no restrictions of story mode. The music is for the most part repetitive and forgettable while sound effects and voice acting is pretty good. The level design is pretty bland and repetitive as they are constantly recycling the same map for most of the missions. The enemy AI traits like to be cheap by disabling you with ice or thunder magics and then surround you and beat you down while you can't react. You have four classes which boil down to a knight, a mage, an archer and an alchemist and can buy equipment and stat upgrades to make your character stronger or make you own equipment with materials you find. Although the game is extremely bland and rather difficult, there is more than enough content in the game to keep you playing for quite awhile if you are willing to go for 100% completion or are willing to play wireless multiplayer with friends.… Expand
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Published: March 9, 2010The newest installment in the 23-year-old Final Fantasy franchise arrives in stores this week. How does it compare to past titles in the series?


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subset: commoncrawl


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Whether you crave fresh Pacific seafood, sizzling steaks or sushi, Downtown Seattle is a melting pot of cuisines and cultures. From Pioneer Square and the Waterfront to Belltown and Chinatown, downtown Seattle has more than 600 wonderful restaurants where you'll discover the wonderful aromas and specialties of the Pacific Northwest. Walk on over to these downtown Seattle restaurants for a tempting taste of the Emerald City!
View all Dining Options


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Aug 14, 2012 ... You need an IP-based private branch exchange—a VoIP-friendly version of the PBX phone systems that many offices use—to route your calls ...
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One of the main components of every office around the world is a phone system. A business phone system connects phones within a company and allows for various features such as forwarding, conferencing calling, and call metering. The range of business phone systems depends on the number of users, and is capable of supporting a few employees to hundreds of users within a company. Nowadays, more companies are relying on VoIP business phone systems for their telephone needs. These phone systems function over the Internet, and allow users to access a variety of features beyond the traditional calling functions.
Types of VoIP Business Phone Systems
Hosted VoIP Phone System:
In a hosted VoIP phone system, the provider enables communication services using the customer's IP-enabled network. These systems are designed for small companies or growing businesses that lack the funds to invest in dedicated server and equipment. Rather than placing auxiliary equipment and servers at the customer's location, hosted VoIP phone systems use equipment that is rented by the provider.
PBX Phone System:
A private branch exchange (PBX) is a private phone system that is used by business organizations. Medium and large businesses tend to rely on PBX phone systems, as it allows users to share numbers that can connect to lines outside the system. One of the benefits of PBX systems is that it allows customers to reach employees within a business through extension numbers, rather than relying on an individual phone number.
IP PBX Phone System:
For many business owners, IP PBX phone systems are a viable option. Considered an upgrade from traditional PBX systems, an IP PBX phone system allows companies to use their IP-enabled networks to place and make phone calls. Providers set up IP PBX phone systems through software, which implements a phone system supplemented with VoIP. IP PBX phone systems are ideal for mid-sized to larger companies who are looking to implement a flexible and scalable system.
Tips for Purchasing a VoIP Business Phone System
Not all businesses will benefit from a VoIP business phone system. To determine whether your business needs a VoIP phone system, consider the following factors:
VoIP business phone systems are able to handle calls to multiple numbers and extensions. If a company possesses multiple users, then a VoIP business phone service may be a viable option. This phone system will connect users together, facilitating the calling process.
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If the business possesses multiple locations throughout the country or even the world, a VoIP-enabled network will allow them to easily access each other. Pre-existing networks are able to integrate VoIP networks, allowing companies to easily switch phone systems.
When choosing a VoIP business phone system, one of the most important factors to consider is the costs. Companies may have to pay an initial set-up fee, training and maintenance costs when setting up their service. However, there are a number of affordable options available to businesses. Many VoIP providers offer bundle packages that combine broadband connection, phone systems, and cable networks.
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What is neuropathic pain and how should it be treated?
- Q: What is neuropathic pain and how should it be treated?
- A: According to the American Chronic Pain Association, neuropathic pain or nerve pain, is a type of pain that happens when nerves in the central nervous system become injured or damaged. Neuropathic pain can decrease quality of life. According to the National Institute of Neurologic Disorders and Stroke, neuropathic pain is often hard to control. Sometimes mild pain can be managed by the use of over-the-counter pain relievers. More severe forms of neuropathic pain are sometimes treated with a prescription medication, which could be from one of several drug classes. For example, sometimes the medication mexiletine is used. Mexiletine is a medication that was made to treat serious irregular heartbeats. Mexiletine is associated with severe side effects. Antiepileptic drugs, which were initially designed to treat seizures, are also used to treat neuropathic pain. These include Neurontin (gabapentin), Dilantin (phenytoin), Tegretol (carbamazepine), and Lyrica (pregabalin). Tricyclic antidepressants, like Elavil (amitriptyline), which was initially made to treat depression, is also used to lessen neuropathic pain. Lidocaine in injection form or as patches -- Lidoderm -- is sometimes used to treat pain that is not relieved by other therapies. In very severe cases, nerves may be destroyed surgically. However, this procedure can have complications and often leads to only temporary relief. The appropriate treatment of neuropathic pain often depends on a variety of patient-specific factors. For more specific information, consult with your doctor or pharmacist for guidance based on your health status and current medications, particularly before taking any action. Derek Dore, PharmD
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Special Family Membership - No initiation, $99 per month (unlimited walking, pay cart fees only when riding). Through April 30th, 2014, receive 2 Free Golf Lessons & 2 Free Guest Passes. Members receive 10% off merchandise, discounted lessons, bag storage, handicap service and more.
New Membership Special!!! $299 All Inclusive!!!
Glen Garden has initiated a new category of membership for $299 per month/all inclusive for an individual (not family). In this membership category a Member can enjoy unlimited golf and full useage of golf cart privileges. Walk or ride and play all the golf you want! This membership will be available with a 12 month contract and is being offered to new, former, & current members. Any relatives or guests must pay regular guest fees when playing.
WGA — Women's Golf Association offers weekly play day on Thursday plus annual and special events.
MGA — Men's Golf Association offers monthly tournaments for all members. We also sponsor member guest events. No MGA membership fee. Please join us.


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Wolf Rank Coin$7.99Completion of new skills, service, and physical challenges have earned the rank of Wolf. This rank signifies a stronger commitment to Scouting values and an increased knowledge of the principles and the program. Honor this commitment to the future with this highly collectible rank coin. This brass alloy coin is diamond-shaped and features the Wolf with the rank on the reverse of the coin. Details of the coin are highlighted with an antique bronze finish. Learn More
Venturing Oath Coin$7.99Upon joining a Venturing crew, each member takes the Venturing Oath. The oath is a promise to do his duty to serve God, strengthen America, and seek truth, fairness, and adventure in our world. Salute those who have taken this oath with this diamond-shaped coin. The coin is struck from brass alloy and features the Venturing logo in rich enamel and brass. The reverse of the coin features the Venturing Oath accented in a antique bronze finish. Learn More
Tiger Cub Rank Coin$7.99The first rank in Cub Scouts, earning your Tiger Cub rank badge shows an understanding of basic Scouting principles and a desire to live by these each day. Tiger Cubs display a commitment to family and community by completing the requirements necessary to earn this badge. This diamond-shaped, brass alloy coin features the Tiger Cub logo on the front of the coin surrounded by orange enamel with the rank on reverse of coin. Details are highlighted with an antique bronze finish. Learn More
The "Trail To The Campfire" 12-Piece Collectible Coin Series
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Coach Giveaway
I love girly handbags but there are times that I rely on the convenience of backpacks especially when traveling and on vacation with kids. Using backpacks doesn't mean that you have to sacrifice style, with this giveaway we're giving you a chance to win a gorgeous Coach Daisy Applique Multicolor Backpack which retails for $298! This features Coach's signature fabric design with a playful multicolor floral pattern.
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Let's get real. 4 minute abs doesn't mean you will get a six pack in 4 minutes. It means it is a 4 minute workout targeting your abdominal muscles. If you want a six pack or a flat tummy you need to do at least two things. Develop strong, tight abdominal muscles and shed excess fat in and around your abdomen. Before starting a new exercise program or diet of the week, ask yourself, am I really ready to change my lifestyle? Because that's exactly what it's going to take to reach your goal. If you're not ready and you begin a new program or diet you will not be successful. You will end up cheating or quitting and then you'll be disappointed in yourself and frustrated. The key to being successful is being mentally and emotionally prepared to commit to changing parts of your life. You will have to change how you eat, what you eat, and your shopping habits. You will have to change your daily routine to incorporate your workout(s). Sometimes you'll have to wake up an hour earlier than usual or skip that lunchtime gossip session to get your 30 minute walk in. A large majority of the photos you see of fit, toned and a thin people in magazines, on television and the Internet have gone through a grueling process to look that way. Some of them work on their bodies day and night giving up enjoyable foods, alcohol, a social life and dating because of the commitment they made to themselves to look a certain way. Bodybuilders, for example, often refer to it as "the lifestyle". For the person who isn't looking to become Mr. or Ms. Olympia, there is no need or desire to take that path. Therefore, you need to remind yourself that you cannot undo years of unhealthy habits in 30 days. It took quite a while (usually years) to create the body you are currently in and it will take time to transform it. Once you understand and accept this you will be better prepared to start your journey and celebrate each victory along the way no matter how small. I hope this is helpful to someone. May you be successful in your transformation!
I'm trying something new. Some of my clients asked for a challenge, so I created Healthy Habits Challenges for the rest of this year. The first challenge starts this month. We're doing a 21-day AB Challenge and a Water Challenge. Why not a 30 day challenge? Because it takes 21 days to create a habit and most people fall off after 2 weeks, so let's see if 3 weeks works.
I've posted the 21-Day AB Challenge here and on my other social media sites:
www.athena-fitness.com & https://www.facebook.com/whodgen
July is all about Abs and Water
AB challenge: Review the 21-Day Challenge and choose the track that works for your fitness level and experience. You can always change tracks if the one you chose is too easy or too difficult. But only change once. Choices are: Baby Steps, Off and On, Warrior and Beast.
Just follow the challenge calendar. Simple. It's by day rather than date so you can start as late as July 11th! If you want to compete just send me a message via FB post or email by July 11th. Not only will you receive bragging rights for completing your track, but you will be entered into a drawing for cool prizes! No pictures necessary, but they are welcomed. You must post by FB (or send email) your challenge day achievements every day for 21 only days. I'll announce the winners the first week of August. This is the honor system people so please honor yourself and others by not cheating. Let's have a little fun creating Healthy Habits!
Water challenge: Try to hit your water goal each day for the next 21 days. The easiest way to figure out if you are consuming enough water is to divide your weight in half. Take that number and drink that many ounces per day. (example: if Bob weighs 160 lbs half his weight is 80 lbs. Bob should drink 80 ounces of water daily.) That's two Super Big Gulps or 2.5 liters of soda. Of course every body is different. My tummy can't handle much at one time, so I have to sip water throughout the day unless I'm working out. Start slow and build up to your goal.
A tip to check for sufficient water consumption is to pinch the skin on your finger. If the skin stays pinched for more than a second, you need to drink up buttercup!
January 29, 2014 Thanks to everyone who donated their time, energy, talents and money we were able to raise enough funds to pay for our 501(c)(3) application! As you know, the purpose of this event was to raise funds for the Athena Fitness, Alpha Force volunteer program nonprofit application. The willingness to help displaced women and children in our community gain access to fitness and wellness services makes all the difference for our organization and community. The women and children are eager for the program to resume this year so that they can feel stronger physically and emotionally leading to a more positive outlook and attitude. Thanks to our supporters, we'll be able to provide them with an opportunity to learn the benefits of fitness and practice healthy lifestyle choices. Don't hesitate to email me at email@example.com for questions, to volunteer or make a donation. I would love to keep you in the loop with our emails and announcements. If you haven't done so already, please sign up by clicking on the CONTACT US tab. Special thank you to: • Historic Hoover Theatre, Paula Davis and Kyle for taking care of our facility needs. • Roberta Gunderson for photographing our first event (for more photos go to Athenafitness269facebook.com/wendi.hodgen) • Adam at Myshirtcompany.com printing our shirts. • Bill Schurkamp, Intero Real Estate for t-shirt sponsorship • The volunteers for their time and effort before, during and after the event: Isabella, Conlan, Logan, Emily, Terrianne and Leanne. • And I want to thank everyone who generously gave to our cause and committed to an intense workout. Sincerely, Wendi Hodgen


text: Clara's Dream Ballet Dancers View full-size image < previous next > Is this photo a winner? "Company Members of City Center Ballet pose with their new T-Shirts. These T-Shirts commemorate both the 4th Annual performance of "Clara's Dream, A Nutcracker Story", and the 15th year of City Center Ballet. "Clara's Dream, A Nutcracker Story" has become an annual tradition during December in the Upper Valley area of NH and VT. City Center Ballet is a non-profit semi-professional ballet company located in Lebanon, NH. Its mission is to provide education and performance opportunities for advanced dancers in the community; and to expand cultural enrichment by offering affordable, high quality classical ballet performances to the wider community." - http://www.CityCenterBallet.org - Marc (Nov 19, 2013) Share this photo on: Twitter Facebook Pinterest Similar Photos: ballet | dance | performance | non-profit | health fitness beauty | dance yoga studios | dance studio | ballet dancers | large group Feeling inspired? Visit the CustomInk Design Lab to start your own group order. Design Your Own


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I love the ambience and the quality of food served in the Courtyard at Al Manzil Hotel. This is one of my favourite places in the UAE.
I have been going to this place for years. I guess its the staff and the service I go back for. It is slightly over priced, but I am well looked after. Three cheers to the guys, Aussie, Steve and the others, cant remember the names.
We used to go a lot to the Courtyard at Al Manzil Hotel, it is a great spot for food, drinks and shisha, as I moved houses I don't go so often anymore.
A lot has changed over the years and some of the changes were not for better.
The prices like everywhere in Dubai are higher and the portions...
We ate in this lovely courtyard as we stayed at the Al Manzil hotel. We noticed at night people came for hooka and to socialize. In Dubai you can only have alcohlol in a Hotel.
I enjoyed the evening I spent in Courtyard, the atmosphere was great and I liked the friendly service thanks guys
We had dinner in the courtyard and enjoyed everything. Service excellent,, the staff is well trained and attending,,especially Samir he is very funny man he know how to make you happy he has a sense of humor he know his job his a professionnel,thank u Mr Chales he is a good manager thank u all the staff.(stev,ozzy,chamath.ayu,,,,)
Great little place. Food is a delicious and the atmosphere is amazing. Worth a stop - we got a non-smoking table which was ideal though I understand this is the place to smoke shisha in Dubai.
Server was a little unfriendly but not rude. Slightly expensive but worth a visit for a bite to eat and to soak up the...
We went here for dinner twice while staying in the Al Manzil, of which it is part, and thoroughly enjoyed it. Great atmosphere in the courtyard, lit by candles in coloured lanterns and suffused with the smell of the shisha pipes - sweet and totally unlike cigarette smoke. It's a popular place though no reservations are taken - we managed...
Back again with the friend same quality recharge mind and body with shisha ..then a best cocktail i ever had.. good food very friendly service what else ...
We had dinner in the courtyard and enjoyed everything. Service excellent, food delicious, setting, ambiance and decor outstanding, tried the Shisha, got to get used to it
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Cookin with The Columns: Holiday party perfection
This past weekend we went to Baton Rouge to get together with my sisters and their husbands and children and grandchildren to celebrate Christmas together. Such good eating! We had my sister Bonnie's seafood gumbo on Friday night, along with a lot of other delicious things. Then Saturday night we had our "Christmas dinner" together. One of the things my other sister, Ellen, brought was this delicious chicken salad spread. It's more of an appetizer but would be good for lunch too. Thought you might like something new for your Christmas or New Year's party.
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Norwegians in the Civil War
Vesterheim > Civil War DB > P > PET > PETERSON, Alexander
PETERSON, Alexander
IL 16th Inf Co F. Residence: Oquawka, Henderson County, Illinois. Born in Sweden. Civil War: Age 18. Farmer. Unmarried. Blue eyes, light hair, fair complexion, 55. Enlisted for three years on 24 May 1861 at Quincy, Illinois, and mustered there the same day. Corporal. Re-enlisted for three years on 23 Dec 1863 at Kelly Ferry, Tennessee, and mustered there on 28 Dec 1863. Killed in battle at Chattahoochee River, Georgia, 17 Jul 1864. Sources: (ILSA reel one p 75, 78)


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Deer Duck Bistro
The final course features seven textures of chocolate with orange marshmallow and is an appropriately sinful finish to a decadent meal.
Where: 396 Milton Road, Auchenflower
Opening Hours: Tues-Sat 6pm-late
Phone: (07) 3870 8482
Website: www.deerduckbistro.com.au
At a glance, Deer Duck Bistro looks like the entertaining parlour of an eccentric great-aunt with a fondness for fine wine and antique furniture. And if your great-aunt's place is this good, I'll be coming over to raid her liquor cabinet.
Since opening in late 2011, Deer Duck Bistro has been receiving rave reviews from every which way, and received the Dan Murphy's award for BYO Restaurant of the Year in 2012. It has proved a much-needed addition to an otherwise low key Auchenflower dining scene, bringing charm and elegance to the shop front that formerly housed Cava Cava Italian restaurant. Its unassuming location on busy Milton Road makes it easy to miss when driving, so keep your eyes peeled.
The menu blends European and Modern Australian cuisines with molecular gastronomy methods, while the antiques, oil paintings and Persian rugs recall another era. Put simply, to cross the threshold is to leave your everyday life behind for a short time and embrace a candlelit, otherworldly alternate reality where old and new come together.
Current on offer from the Deer Duck kitchen are 5 and 8 course Chef's Menus. Priced at $75 per person, or $110 per person with matching wines, the 5 course menu includes a beautifully refreshing crab dish with tomato, avocado, lemon snow, jamon and salmon roe; sweet and sticky Chinese pork belly with prawn, cured sausage and asparagus; lamb with chilli tomato jam and vegetables; and a delicious ash goat chevre cheese with honey, apple and lavosh. The final course features seven textures of chocolate with orange marshmallow and is an appropriately sinful finish to a decadent meal, and includes a divine aerated chocolate so light you can almost pretend it's not naughty.
With the 8 course dinner ($110 per person or $175 per person with matching wines), you'll also get the tuna with pesto, white fungus, edible sand and sea shell; Balinese duck breast; and nitro banana with salted caramel, peanut butter ice cream and coconut biscuit.
BYO wine is available with a $10 corkage charge. The private dining room upstairs is perfect for functions, and in the leadup to Christmas, Deer Duck is offering set menus for groups of 10 or more at $80 per head.
By Meegan Waugh
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TORONTO - Atom Egoyan says scathing reviews at Cannes for his child-abduction thriller "The Captive" were his "worst nightmare."
The film starring Ryan Reynolds and Mireille Enos as small-town parents of a vanished daughter premiered at the French film festival earlier this year to a chorus of boos. The Hollywood Reporter called it "preposterous," while the Guardian accused Egoyan of burdening a serious issue with "his own indulgent, naive and exploitative fantasies."
The wave of negative press shocked the Canadian director, who said in a recent interview that he is hopeful mainstream audiences will appreciate the genre-bending film when it opens Friday.
"I was kind of stunned by it," Egoyan said. "A lot of the reviews were just really cruel. I don't understand the charge of it being exploitative because it actually goes to great pains not to be exploitative at all ... It was a pretty extreme reaction."
He added he was grateful to some critics who published positive reviews, such as the Telegraph's Robbie Collin, who called the film "a shiveringly tense abduction thriller: half-opaque and bitingly cold like the surface of a frozen lake."
"If there was an absence of intelligent reviews completely then I would have been really dismayed," said Egoyan. "I wasn't there at the press screening so I don't actually know what happened that morning, but the evening screening was a huge success. We had a total standing ovation. But the morning was obviously like my worst nightmare."
Egoyan hails from Victoria, where he says an ongoing missing-child case sparked the original inspiration for the film. (He asked that the child's name not be published out of respect for the parents.) Egoyan also said he was fascinated by the decades-long case in Cornwall, Ont., where sensational rumours of a pedophile ring could not be ruled out by a public inquiry.
"People's lives have been affected. People are still swirling from the effects and living that. We move on — our culture, everything moves so fast, but there are people with definite wounded souls that are still trying to negotiate these things," he said.
He began thinking of "The Captive" as a story of three couples: the parents (Reynolds and Enos), the detectives (Rosario Dawson and Scott Speedman) and the captor and his captive (Kevin Durand and Alexia Fast). Egoyan enlisted the help of crime novelist David Fraser on the script and met with real child-abduction investigators in Waterloo, Ont.
"What they are doing is really, impossibly difficult," he said. "To watch a victim grow older, see that and not have access, not know where that room is, where that house is, and then to see that young person grow up and disappear from the Internet — how painful is that?"
Unlike most abduction thrillers, "The Captive" is not a race against time to find the perpetrator and save the girl. Instead, the film opens eight years after Cassandra's disappearance and reveals her as a teenager, still living with her creepy captor and forced to lure other children on the Internet into the mysterious ring he operates.
The film unravels the mystery of her abduction by jumping back and forth through time, without always offering immediate cues to the audience of their temporal position. The most obvious compass is that the character played by Enos meets with Dawson every year on her daughter's birthday.
"I felt I had to go over the scope of these eight years, to show that these people were living in the past and the present at the same time," said Egoyan. "I don't know that there's any other film like it, where it takes place over eight years and you know the child is grown up. There's no urgency. The urgency is not around the plot; it's around the characterization."
Egoyan's earlier films — most notably 1997's "The Sweet Hereafter" — are also consumed by the passage of time, the loss of children and the harsh Canadian landscape. But the director says he hopes audiences go into his latest film expecting a genre thriller and are pleasantly surprised.
"I hope that something happens like what happened with 'Exotica.' People think it's a story about a strip club, and then they realize it's something else," he said.
He heaped praise on Reynolds as the despairing father at the heart of "The Captive," saying that his performance will redefine the actor in the eyes of those who still see him as a "rom-com character."
"Of course, I had seen these smaller films like 'Buried' and 'The Nines' ... but he takes it really far here," he said. "He's just so capable of this rich, deep characterization. What he's doing at the end of the film is so subtle and just so interesting."
And despite the negative reviews at Cannes, Egoyan said he wouldn't turn down an offer to screen at the prestigious fest again.
"I've been there six times in competition, and 10 times between Jury and other sections. I had seen it happen to other films, but I didn't think it would happen to one of mine," he said.
"In a way, it's like the best possible exposure for a film, even with this. You would never say no. If you're invited into competition in Cannes, you go. And you take that risk."
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RC Community Summer Read 2014
"Creativity is Intelligence at Play"
-- Albert Einstein
Each year we select a "summer reads" for the RC community to read and reflect on over the summer and to discuss, in various ways, during the Fall term. It serves both as a way for us to welcome the newest members of our community – the incoming Class of 2018 – and to reconnect with each other. Our focus this summer is on creativity.
But what is creativity? And is it in decline in America, especially among the young? There are recent studies suggesting that this is the case. The most notable is educational psychologist Kyung Hee Kim's "The Creativity Crisis: The Decrease in Creative Thinking Scores on Torrance Tests of Creative Thinking" (Creativity Research Journal, 2011). It's a dense and demanding article to read, filled with statistical data and quantitative analysis, but it's the main source for more popular pieces in the national press.We aren't including it in our summer reads "syllabus", but if you'd like, you can find Kim's article here.
Interestingly, while Kim was able to measure a decline in levels of creativity, she was not able to explain it. Some, such as Sir Ken Robinson (author, speaker, international advisor on education in the arts) blame our educational system with its focus on standardized testing and "zero-tolerance" policies. You can watch his TED talk – "How to Escape Education's Death Valley" –here and we'll be viewing segments of it together at the RC Convocation on September 5th.
Others have blamed a wider culture of "over-protectiveness" of children and young people, which are making them – and us – more fearful and less creative. These ideas are explored in a terrific piece by Hanna Rosin that appeared in the Atlantic Monthly. This is also part of this year's RC Summer Reads.
Whether there is also a rise in loneliness (connected, perhaps, to creativity's decline) is another pressing question we'd like to explore as a community. One of the great promises of technology has always been to make us more connected. Yet at a moment when we can communicate instantly with people across the globe we seem to be losing a sense of connectedness with those literally next door to us. Sherry Turkle's Alone Together: Why We Expect More from Technology and Less from Each Other is a provocative analysis of this theme. Please read the chapters we've selected here.
The Turkle chapters, the Rosen article and the Robinson TED talk collectively constitute this year's RC Summer Reads. Please join us as we explore these thoughts. Enjoy and we'll see you in the Fall!


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First Time Thanksgiving Host - Need your FOOLPROOF Roast Turkey Recipe!
I'm hosting my large family for the first time this year. They are a forgiving lot but I'd like to avoid making a terrible turkey if possible. We're getting a 16 pounder heritage breed from our meat CSA so I know that the bird itself will be good, subject to my newbie preparations :)
If any of you experienced chefs out there have a great, foolproof recipe for roast turkey, please speak up!
Thanks in advance...
re: biondanonima
I agree with biondanonima :) I cooked my first bird five years ago with my Williams Sonoma meat thermometer and have never looked back. Six more birds have come out of my oven, and they've all been cooked to perfection. The thermometer has paid for itself as I use it for roasting all types of meats and poultry.
On the side, I like to inject the birds with a traditional brine and soak them in the brine the night before cooking. I also love to slather butter/olive oil, salt, and pepper all over the it and between the skin. Gives it great color. If you want to give it an Asian flair, my Mom taught me to baste it with a mixture of melted butter, soy sauce, and some sugar. Gives the skin a salty-sweet crisp texture.
I completely agree with the brining suggestion - I made my first Thanksgiving turkey last year following this "dry-brining" recipe: http://www.latimes.com/features/food/...
I also got and used a meat thermometer (Williams-Sonoma), but because things got a little hectic there at the end, I think I still overcooked the turkey. Nonetheless, the turkey was moist and delicious - I credit the brining.
This is my mom's recipe for turkey; we all go nuts for the gravy:
1 12-14 lb. turkey
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
1 lemon, cut into wedges
5 sprigs fresh sage
5 sprigs fresh rosemary
Olive oil
1 cup vermouth or white wine
1 can chicken broth
½ cup heaving whipping cream
• Preheat oven to 325 degrees.
• Remove the bag of giblets from the turkey. Please the giblets in a medium saucepan and cover with water. Add the carrot, celery, and onion and simmer for at least one hour.
• Rinse the turkey inside and out. Dry with paper towels, then place in a roasting pan.
• Wipe the turkey with lemon wedges, squeezing so that the surface is covered with juice.
• Cut small slits in the skin and stuff each slit with a bit of fresh sage and rosemary.
• Loosely fill the cavity of the turkey with stuffing, if using.
• Drape two pieces of cheesecloth over the turkey and drizzle with olive oil.
• Roast the turkey for 25 minutes per pound (5 to 6 hours).
• After the first 40 minutes, pour ½ cup vermouth or wine over the turkey.
• Continue braising the turkey with giblet broth and chicken broth every 45 to 60 minutes throughout cooking time. Do not let the bottom of the pan dry out.
• 30 minutes before the estimated cooking time is over, remove the cheesecloth and baste turkey again.
• When done, remove the turkey from its pan and let rest on a carving board for 10 to 15 minutes.
• Add the remaining giblet and chicken broths to the pan juices, scraping to collect any bits stuck to the pan.
• Pour into a small saucepan, stir in ½ cup vermouth and cream, and bring to a boil.
• Continue to boil while stirring until gravy coats a wooden spoon.
re: aching
That gravy sounds fabulous. I'm going to give it a try this year. Thanks for sharing!
On a side note, make sure you stick the themometer into the turkey thigh. I think it's the best place to stick the thermometer.
re: attran99
It really is excellent. It is so much better than gravies that use flour. Good luck!
re: aching
I second, third and fourth a dry brining method. I think I am going on my tenth year preparing it that way and it always comes out delicious and beautifully browned. Start with a fresh bird, and let sit for a few days with plenty of kosher salt to dry out. Works like a charm for us every time.
I made this last weekend for a party, and I've found that turkey is lots easier than people seem to believe. And with due respect to the thermometer folks, please remember that residual heat will bring your sitting bird up 5-10 degrees or so after you take it out of the oven.
The big thing here is to cook it breast side down at first, and finish breast side up to brown it.
Roast Turkey
18-20 lb. turkey, bought frozen on Sunday and left in cooler until Thursday. (This is what it takes to thaw it at my house, and still keep it safely cool until cooking.)
1 onion
1 apple
Grapeseed oil (or any neutral oil)
Put the neck, gizzard, and heart in a medium pot with water, celery, and onion, bring to a boil, and put on low to make stock, if you like (it's good if you're making gravy). Don't use the liver.
Oil completely thawed turkey on outside, sprinkle liberally with salt and pepper inside, add cut up onion and cut up apple to fit loosely inside.
Heat oven to 500. Put turkey in on rack on roaster, breast down, and put in oven. When it starts to drip, add water to pan. Do this roughly whenever you turn the turkey. Don't let pan dry out. After 30 minutes on 500, turn turkey to one side and turn heat to 350. After 30-45 minutes, turn to other side. Repeat with both sides, and for remaining time, cook breast side up. Whole business should take about 4 hours. Let stand at least half an hour before carving.
I find that the turkey gets a little stubborn about sitting on its side, after the first turn, so I just manhandle it as best I can, keeping it more breast-down than otherwise until I turn it breast up for the last hour or half-hour of cooking (use your judgment on this; if all the other sides are good and brown, you can turn it breast up). I've never had such a bird turn out badly.
You can make your gravy while the roast sits - use the drippings from the pan and add stock and thicken with water or stock and flour slurry, bring to boil while stirring, then turn to low.
re: Marsha
Hopefully everyone knows that the temp will continue to rise. But if you don't use a thermometer, you don't even have a starting point. It's the most essential tool in my kitchen.
re: Marsha
Marsha, I like your routine! I planned to use grapeseed oil but hadn't heard of the turning and will give it a try.
I'll also second the recommendation for Williams Sonoma brine. Pricey but it was so worth it!
Since you are getting a "heritage breed", I would suggest a wet brine. I've done both the wet and the dry, and the wet tends to be a little more fool-proof if you are looking for a juicy bird. A few years ago, I went through the hassle of making my own brine, but then I found William-Sonoma's Apple and Spices Turkey Brine. It's $16.95 or so, but well worth it. Just make sure you have a container large enough to brine a 16 pound bird in...I use a Rubbermaid tub.
Another note: Last year, I tried the breast-down/turkey flip described by Marsha a couple of times. I had a lot of trouble flipping the bird. One time, the skin from the breast stuck to the rack; another time, the legs sort of tore off a bit; not to mention that every time, it took at least two of us to flip the steaming hot bird during the middle of cooking. I decided not to go this route on my actual Thanksgiving, because I couldn't imagine risking a turkey on the floor during the festivities, especially because, with the wet-brine, I didn't feel it made a noticeable difference in texture or flavor. Just a thought...
re: RosemaryHoney
RosemaryHoney, you're right - that is a potential problem with the bird flipping strategy. I use those silicon gloves and grab from both ends, and I take the bird and pan out of the oven and put it on the counter before flipping. I never had the skin stick to the rack or the legs tear off (you don't need to cook it any more if that happens!), but my rack is supposedly nonstick and rubbing the skin lavishly with oil may have prevented the problem. I'm glad you reported these difficulties.
For what it's worth, not everyone loves wet brining (though it seems to be the technique du jour these days for birds). In my opinion, brining is a lazy way to keep a bird from drying out.; it makes the meat moist but kind of mushy, and dilutes the real turkey flavor, substituting the flavor of salty water. Especially if you're paying a lot to get a great-tasting heritage bird, I'd personally stay away from brining - I'd rather preserve that flavor and just be very careful not to overcook, rather than pump it full of brine. Just my $.02, though - I'm sure many would disagree.
(And also FWIW, I think brining is an excellent approach for shrimp on the grill, which tend to dry out no matter what you do unless they're pumped up with some extra moisture.)
re: monopod
Bah humbug. Taste mine and be converted! A citrus herb brine makes the turkey sing.
With a heritage breed I think there is a significant risk of drying without a brine. I'd also stuff a compound butter beneath the skin. The one I make is composed of prosciutto, ground hazelnuts, scallions, garlic, sage and sherry vinegar. I have large roasting forks that I can stick into the bird to flip it without risk and I use foil to shield wings and legs that cook more quickly than expected.
re: JungMann
That sounds incredible. I've never thought of doing something like that with a turkey.
I made my first turkey this year (Canadian TGiving) using Alton Brown's Good Eats recipe. WOWZA.
We invited some expat friends over to share the meal -- we're both family-less in Canada, so I thought it would be nice.
Little did I know that one friend HATES turkey because he's never had one that wasn't dreadful, and he was dreading the meal because he didn't want to be rude or look a gift horse in the month. Well, he had thirds of this turkey. So it must be good.


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With the coming of fall, exciting new film events are taking place. Lawrence Johnson is the 2012 Regional Arts & Culture Council Media Arts Fellow, and will host a screening at the Northwest Film Center of his documentary and experimental works dealing with the history and landscape of the Pacific Northwest. Mia Ferm joins us once again to introduce a series of archival screenings at the Yale Union, and animator/musician Alexis Gideon describes his touring film-based performance Video Musics III: Floating Oceans, in which he accompanies his own animation with a live operatic soundtrack of vocal and instrumental loops.
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Thank You America !!!
Discussion in 'General Discussion' started by glocknut, Jan 21, 2007.
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Whilst rushing round the supermarket, I made the mistake of picking up a packet of Young's 4 Large Cod Fillets in our crunchy breadcrumbs from freshly baked loaves. Sounds appetising enough but once I came to cook the fish, I was alarmed to notice that the fish content was a mere 60%.
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Simple notification area tool
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Application descriptionSB-Clipboard Printer is an efficient and easy to use application that was created to offer you the means of printing a...


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Israel Hernandez: One Year Later, Still No Answers
By Michael E. Miller
Five Reasons Miami Heat Fans Deserve Respect
By Ryan Yousefi
FL Doctors Comes Out Against Medical Marijuana
By Kyle Munzenrieder
All Aboard Florida New Images of Miami Station
By Sabrina Rodriguez
Miami VA Director Responds To Neglect Scandal
By Michael E. Miller
Miami artist AholSniffsGlue Sues American Eagle
By Carlos Suarez De Jesus
2 Live Crew's Legal Fight Is Still Vital 25 Years Later
By Luther Campbell
Report: 90 Percent of Condo Buyers Are Foreigners
By Kyle Munzenrieder
Miscreant Miami
A few bad cops, many good cops: I had to write after hearing that officers at the Miami Police Department's north district substation felt demoralized because of Tristram Korten's article "Under Suspicion" (March 1). I also write as a former Miami Police Department lieutenant and as a sergeant once assigned to that district. I read Mr. Korten's article with sadness and interest -- sadness because it unfairly cast blanket suspicion on the many good officers assigned to the north district, and interest because hard as it is to admit, Mr. Korten was on target when he talked about the problems surrounding discipline and certain officers.
We need to look at this from a broader perspective. We live in a heterogeneous society, so like it or not, when it comes to dealing with various cultures, every form of "ism" is bound to come into play. Loyalty to one's own race or cultural background is almost expected, regardless of circumstances. The Miami Police Department does not have the exclusive on this phenomenon, and it is in no way restricted to the north district. It's something you see in any major organization. The key, though, is for those in charge to take responsibility and see beyond these "isms" in order to run an effective operation. In the case of a police department, this is the only way to root out bad cops, support the good ones, and do justice by the community it serves.
Unfortunately part of the problem when I worked in the north district stemmed from the command. Sergeants left the district because of lack of support from their commanders when it came to disciplining certain officers. Some of us wrote reprimands that never quite made it up the chain. It was under this very regime that I, for one, was accused of being "mean" and having an "ego problem."
By now some of your readers may have envisioned me as an embittered white male. Wrong. I am a black female, quite focused, and as I said, a former police sergeant and lieutenant; former because I found simpler ways to make a living. I write because of the many good officers in the north district. The majority of these officers are hard-working and honest. All they need is strong, ethical, and impartial leadership. Commanders looking past a problem officer simply because of that officer's race, culture, or social affiliations inevitably create some of the problems Mr. Korten pointed out. It also causes dissension among the good ones.
Likewise good supervisors, whether black, white, or Hispanic, deserve full support from their command staff. How the hell else can they make a difference if brass constantly undermines them by coddling bad apples? Last but not least, the citizens of Model City, just like any others, deserve the best and nothing less.
Johanna Kemba Davidson
Miscast Miami
If it's so repressive, why is Neil Rogers rich? I address this letter to Brett Sokol: You, sir, are a liar and should be ashamed of it. In "Austin Chronicles" ("Kulchur," March 29), you wrote, "Obviously Jorge Mas Santos's powerful magic hadn't yet kicked in, despite his recent song-and-dance trip to schmooze Grammy officials in Los Angeles, not to mention his ludicrous assertion to the Miami Heraldthat "if [the Latin Grammys] are held in Los Angeles or New York, this community cannot show itself as the bastion of freedom of expression that it is.' It also appears Mas Santos conveniently has forgotten the 1992 Americas Watch report that not only cited Miami as having a "repressive climate for freedom of expression' but also singled out CANF as being substantially responsible for that "lack of tolerance.' Almost a decade later, the human-rights observers at Americas Watch still conclude that in Miami, "the atmosphere for unpopular political speech remains marked by fear and danger, while government officials maintain a conspicuous silence.'"
Yup, it is so repressive here that we have Neil Rogers blasting the Cubans just about every day on his radio show. Then we have Castro-lover Francisco Aruca talking crap about how bad pro-democracy Cubans here are and how great Castro is in Cuba every day on his two radio shows. Then again, it may not be so repressive because those guys are alive and well and do their nonsense every day.
Please, sir, stop spewing your crap and propaganda lies. But since I believe in freedom of speech, I suppose you can continue to lie about us pro-democracy Cubans. I have the right, however, to protest against you and call a spade a spade, just as Cubans or anyone else here has the right to protest against something they don't like.
May Cuba be free soon!
David Blanco
North Miami BeachManiacal Miami
Fair enough -- you can call us Homestead inbreeds, and we'll call you dumb Marielitos: In reference to Cristina Moreno's letter titled "Our Town in a Nutshell: Pugnacious Cubans and Redneck Mouth- Breathers"(March 22), Ms. Moreno shows the same ignorant bias she attributes to other people. She blames Anglos for the opinions they hold of the Cuban community as a whole, which she says is framed by those two politicians fighting in the parking lot of Radio Mambí.


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Being a city council member is a thankless job, although they do usually save you a nice parking spot at city hall.While we applaud public service, many, many holders of local office in Orange County use their positions of "power" to do some really fucked-up things.Here are but 10 supposed city lead ... More >>
"Child of father is man," goes that well-worn aphorism, and that was definitely the case for Roscoe Gulick Hewitt. He lived a good-enough life, finding a career as an agent for New York Life Insurance Company and being heavily involved with the Masons in SanTana, his hometown. His self-written biogr ... More >>
As might have been predicted even outside a world that created Freddy Krueger, the long reach of the late Thomas Fuentes is extending beyond the grave.The take-no-prisoners Orange County GOP chairman emeritus has a mortal emissary (Frank Mickadeit) keeping the Tio Tomas spirit alive through the Ora ... More >>
Give state Assemblyman Allan Mansoor credit: his reelection campaign has snagged help from someone with an astute eye for the ugly.Take a look at the Costa Mesa Republican's campaign hit mailers against Leslie Daigle, and you'll wonder what broom the Newport Beach city councilwoman and fellow GOP me ... More >>
How ucked fup is the Orange County Republican Central Committee? The committee did nothing when its vice chairwoman and Villa Park City Councilwoman Deborah Pauly called for the death of Islamic men, women and children walking into a February 2011 Yorba Linda charity event. The committee also did no ... More >>
When Republican former assemblyman Chuck DeVore announced Friday he was moving to Texas and not, as previously announced, running against Republican former assemblyman Todd Spitzer for an open Orange County Board of Supervisors seat, the race lost an anti-tax and pro-morality nut. When Mark Buche ... More >>
Paul Dean AndrewsUPDATE, MAY 25, 3:46 P.M.: A San Pedro man was sentenced today to 97 days in jail, three years probation and an order to stay away from Deborah Pauly for threatening violence against the Villa Park city councilwoman via a Facebook message. Paul Dean Andrews, 28, was slapped with ... More >>
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Muzammil SiddiqiHere we go again.Organizers of February's controversial and much-blasted anti-Muslim rally in Yorba Linda have issued an ultimatum to the Orange County Human Relations Commission: rescind the Community Leader award it is presenting to Islamic Society of Orange County Imam Muzammil ... More >>
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Letters to the most powerful Republican in Orange County


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Local Heady Topper Source
I'm pretty sure I know the answer, but I was wondering if there might be a local source for this? I'm not sure I can wait for ski season to tote it back from Waterbury and could go for some now with the leaves turning.
re: cambridgeMike
Ha! Yeah, overpaying on Craigslist or a BeerAdvocate trading forum are really your only Massachusetts sources.
More seriously: There are no Massachusetts distributors of Heady Topper. You can only buy it in Vermont, and the most reliable source is straight from the brewery in Waterbury. They often sell out of their entire supply on a given week, so it's best to get there before Friday. You can follow their Twitter feed for regular updates.
Other retail outlets and bars that carry it in Vermont:
On *rare* occasions, I've seen Heady Topper sold in a few Boston-area bars (Eastern Standard, Lord Hobo, and, eons ago, Atwood's Tavern), but that's always a short-time affair (a supply lasting a few days or hours at best). No area liquor stores sell it.
re: cambridgeMike
I didn't even look there as it was going for $10+ a can on CL in the spring, which I won't do out of principle. However, $25/4 pack is doable for a taste to hold me over. Thanks for the suggestion.
re: Gabatta
People pay how much for great bottles of wine? And going out to a bar it's common to pay 7 dollars for a bottle of normal beer. Hype or not, Heady Topper is an amazing beer and at 10 dollars a can isn't really a big deal. When I was living in DC I would always pay 25 dollars for a six pack of Bell's Hopslam when it came out once a year. It's a great beer.
Seiyo in the South End across the street from Toro usually has it, but good idea to call to see if they''ve re-upped since I drank their last can a coupla weeks ago.
Seiyo, along with its 'South End sushi' and retail wine store, curiously has an exceptional collection of high craft beers. They often have the other highly sought after east coast IPA, Lunch, as well as west coast Pliny seasonally (should be coming soon), but the 40+ list of beers (no taps) goes far beyond and includes an excellent selection of sours, Belgians, saisons, Japanese beers, and limited release collaborations. With Parish Cafe, Estelle's, and Five Horsies, that part of the hood has become a good stompin ground for the beer geeks.
re: Gabatta
I'm not sure, I've only drunk HT on site. But they do sell most of what is on the menu in the retail store. Along with a small but thoughtful collection of whiskies (eg, Black Maple, Col EH Taylor).
re: justbeingpolite
I think that's the way that most Boston bars are getting it -- somebody goes up and buys a supply to sell here. However, I've gotta think that just can't be legal, because you're skirting state alcohol distribution laws and taxes. (I'm no expert in this area; just assuming.)
re: huuvola
Definitely NOT legal.
I read awhile back that when they expanded the brewery, they were planning to start sending some product in limited quantities down to Boston for distribution but since they have been at capacity without the need to expand the market beyond VT, they put the Boston expansion on hold indefinitely and perhaps forever.
I'm sure they are smart enough not to compromise quality if they expand sufficiently to satisfy the thirsty Boston market. Until then, Heady Topper will become an expensive cult item similar to Pappy Van Winkle bourbon.
Eastern Standard sells it when they get it in... Heady Topper by the Alchemist is only made at their single Cannery in Waterbury, they don't have an distribution. So any place that carries it has to go up to VT and purchase it.
Those of you that have spotted bootleg HT at Boston-area bars...is this still happening since they instituted the 2-case per person limit in July (now looks to be 1 case pp)?
I've gotten a couple of times from Craft Beer Cellar in Belmont. Haven't seen it lately. You pretty much have to be there when the van comes.
Is the Alchemist subsidized by Vermont Tourism? Seems worthy of a road trip. Perhaps deleting this thread and starting a secret Heddy Topper Society is in order with magic rings and passwords. Heck I'm only the occasional beer drinker, but I do prefer IPA's so am duly intrigued. One thing I've learned from travel is if you love something, keep it close, don't share it, or the masses will come.
If this is truly the holy grail of IPA beers. . .
re: Bellachefa
DIPA not IPA
re: Bellachefa
It's a distinct style. Yes, it's a derivative of IPA but it's not the same thing.
re: LStaff
Sure, the boundary between any neighboring styles can be blurry. But I bet if i asked you to picture one of each you could do so. The black ipa is also a derivative style, do we just call that an ipa as well?
Particularly with the ipa family I wish people would move towards finer, not less distinction. While I enjoy many substyles I'm not a fan if the "dork in his moms basement jamming an ale with too many C hops for its malt bill" that became so popular for a while.
I will admit that with the abv increase that's happening with a lot of styles, the classic dipas (like Pliny) seem watery compared to the modern brethren. Jamil has argued for an extra category to help the stratification - I concur
re: Bellachefa
>One thing I've learned from travel is if you love something, keep it close, don't share it, or the masses will come
Especially in the FB and twitter age and everyone constantly connected with smart phones.
re: Bellachefa
I'm not sure about holy grail, but it is a very enjoyable brew. This beer isn't really a secret though. if you ever visit the brewery, you will see from the lines that the masses are already onto it. Not sharing is sort of contrary to why people come to these boards.
re: Bellachefa
It's the #1 rated beer on Beer Advocate, so I think the secret might be out.
re: Bellachefa
I thought the point of chowhound was to share the finds? I understand the temptation to keep a find undercover but I think sharing the goods is why we are here?
re: yumyum
I'm with you, yumyum. A secret kept for one's own personal convenience often means a great place that goes out of business. Share greatness so it succeeds, even if it means you then face a three-hour line. Somebody else will see the opportunity, the demand for something that rises above the mediocrity that drives the success of mass-market places, and maybe follow suit.
Heady Topper isn't the greatest example here, but I suspect most Hounds lament the passing of at least one place that might have caught fire if only more like-minded chasers of out-of-the-way or otherwise obscure excellence had talked it up.
Only local sources I know of are individuals who drive up to Vt or have friends in Vt that drive down
I would like to advise those looking for HT to not post or comment about the illegal gray market in which this beer is sold in MA.
Pliny and HT are not distributed outside of the states in which they are brewed so anyone retailing these beers in MA is putting their liquor license in jeopardy.
It would be great if this thread was deleted in order to protect the establishments that are providing this amazing beer to their best clientele.
re: Unfoodie
Our usual practice isn't to remove this kind of thing other than at the request of the establishments being discussed. We used to, but these days, this kind of information seems to get posted and tweeted about and whatnot by all kinds of people, including sometimes the businesses themselves. If they'd prefer to keep their involvement quiet, they can reach out to us at firstname.lastname@example.com but we're not going to try to protect people who very often don't want to be protected.
re: Unfoodie
I agree with this. Don't talk up the unlicensed Chinatown joint for its allowance of carry-in beer. You don't want to ruin that for everybody. Share that info only privately, not in public forums.
re: Unfoodie
Oh please. Some of these places publicly advertise HT: https://www.facebook.com/photo.php?fb...
Make friends. People in the Boston community go up to Vermont all the time. Become friends with other beer nerds, join tasting groups, get to know your better beer bars and retailers, and Heady starts becoming available whenever you want it.
Not a very helpful answer for your near term search, but as others have mentioned, there are no current ways to legally acquire Heady Topper for retail or on-premise sale in Massachusetts.
Also, to those saying it's worth it to spend $10 on the can, I'd disagree. Most of those willing to charge that much for the beer, are also willing to not refrigerate it or store it for long periods of time. This beer tastes like crap if left out of a fridge for a week. Well, not like crap, but not like Heady.
If you can't find Heady, skip Craigslist, and try something else instead. If you're a definite hophead, try Wormtown's Be Hoppy or Trillium's new Congress St. IPA (a brand new year-round release that might be the beer I'm most giddy about right now).
When you do go up to Waterbury, remember that the cannery has been selling out by the end of day on Friday most weeks. Same is usually true of the retailers. There is also a one case per person limit in place right now that they have no expectation of being able to lift anytime soon. They could raise their prices but don't. They know the craigslist scammers will move on to something new soon enough and they want to do right by the user base that will stick with them. I personally do not participate in the craigslist beer market because I'd like to see it disappear.
re: DrewStarr
I bought some Heady on Craigslist list week. The guy lived a few blocks from me and had just made a run to VT with his roommate the day before. They said they wanted to keep some and sell some to pay for gas etc. The beer tasted as good as what I have purchased directly from the brewery's itself, and I was happy to spend $25 for a 4 pack. No scam involved.
As always, Craigslist is highly caveat emptor, however I welcome it as a secondary market for many items. I found the specific item I wanted, locally and for a reasonable price. What's not to like?
re: Gabatta
I'm glad you had a good experience with it, but as you mention it is "highly caveat emptor." It's rare to find people selling Heady (or any beer) at reasonable prices on Craigslist, and I live in a city where bored police (Boston has no gun crime or anything) can't be trusted to not spend time looking to bust innocent, but still illegal, transactions with alcohol. Likely? No, but certainly possible and I don't even think all that improbable.
Disclosure: I say this having 5 HT in my fridge right now, acquired through the aforementioned "make friends" advice. And I buy and sell stuff through Craigslist all the time -- but I avoid high scalpers' premiums regardless of the product. If I'm going to pay more than I should (again, people were mentioning $10/can), I want protections Craigslist can't provide.
re: DrewStarr
I just don't understand what is wrong with paying 10 dollars a can. I also bought some last week, probably from the same guy Gabatta got it from. I have a 2 year old son at home and my weekends are packed. As much as I would like to I cannot get to Vermont all that often. I'll easily go out to a bar and pay 6 or 7 dollars for a Harpoon IPA. HT is definitely twice as good and considering how much I would have to spend to go there it's a deal in my opinion. Of course buying anything off CL is a risk but really, you think the cops are going to use a craft beer that most teenagers have never heard of to bust under 21 year olds? They'd have a much easier time if they tried to sell Bud Light.
re: cambridgeMike
Think he was saying the cops would bust you for unauthorized alcohol sales. Can't imagine it's legal.
re: cambridgeMike
Yes, actually, I do think the cops will check craigslist for illegal sales. Perhaps because they just did that http://www.burlingtonfreepress.com/ar...
re: DrewStarr
That's in Vermont where the police have nothing to do. Haven't you seen Super Troopers? LOL. While it is possible something like that could happen in Boston, if the police are not arresting everyone soliciting sex on Craig's List and other sites, I highly doubt they will bother with someone reselling a few cases of beer. Possible but rather unlikely.
re: Gordough
Are you familiar with our local constabulary? Allow me to introduce you to some of their craigslist activities http://www.spin.com/articles/boston-p...
P.S. Super Troopers wasn't a documentary.
re: DrewStarr
Are you really comparing efforts to curb unauthorized concerts in homes (clearly a public safety issue on numerous levels) to selling a few beers to people of age? Listen, I am not saying it could never happen. But the fact that it happened one time in Vermont doesn't make it any more likely to happen in a large city where the police simply don't have the time or resources to investigate adults selling each other a case of beer.
re: DrewStarr
Candy bar!
Here's another update from the Alchemist - only going to make it more difficult to obtain:
re: meeps2002
One would think their retail shop would have been quite profitable without a middleman. Curious.
re: meeps2002
Very strange. Something is up. Maybe the Waterbury residents not involved in the tourist industry were getting annoyed with the constant traffic. Maybe they are having production issues and can't even meet the demands of their existing accounts and this is the only way they can service their retail accounts. Maybe they just got sick and tired of dealing with the beer nerds. But from an economic standpoint, it doesn't make sense. I doubt they are selling to their retail customers for more than they were selling to the walk in consumer.
re: Gordough
doubt it was a traffic issue with ben and Jerry's about 1/2 mile up the road.....this beer is a perfect example of the old saying "people always want what they can't get".......somehow, what is obviously a well crafted brew has been escalated into something beyond that......I have seen morons sleeping in their cars waiting for the Heady truck to roll in to beverage stores.......probably the same ones that hang out in front of Best Buy at midnight waiting for the latest version of Vice City to be released!
re: meeps2002
A few months ago they expressed concern over the grey for HT. They told their customers to not buy it unless the retailer had a "Authorized HT Retailer" sign that was given to them by the brewery.
You don't build good relationships with retailers by selling them your product and then undercutting their price at your own store. When retailers, who have supported you from the start, are out of stock but see you selling 10cases at a time to people from CT they aren't happy.
PLUS... can you image dealing with those long lines of beer snobs? Talking about the new hops strain or their most recent home brew for hours on end? That would put me over the edge.
re: Unfoodie
Or you can look at it another way in that the Alchemist brewery themselves could have easily sold off all 1800 cases/wk that they make - (currently selling 1200 cases at the brewery and 600 at retail - both which sell out within days - the brewery hardly ever made it to the weekend with beer to sell) they didn't need to cut retailers into the deal, but they did - so if the retailers weren't happy selling it for a little more than the brewery, their other "option" is to not sell it at all.
And fyi, early on there was a 8 case limit, then started dwindling down to the current level of 1 case per person per day.
re: LStaff
Like I said. If they did that they would have alienated the retailers that supported them from the beginning. "Thanks for helping put me on here map.... now go screw."
The reason they had a case limit was so they could keep supplying their retailers.
re: Unfoodie
It was the (now-defunct/flooded) brewpub that put them on the map, not statewide HT availability.
re: emannths
They didn't garner national attention until they started canning HT and it became the #1 rated beer on Beer Advocate.
re: Unfoodie
Depends on how deep you are involved in craft beer. First national attention came the first year they opened their brewpub and Heady Topper won bronze in the DIPA category at GABF and their double wit took a gold medal in 2004. The brewpub was known by beer geeks around the country and their DONG (draft only, no growler) policy was upsetting to the tickers looking to get their hands on their beers. Then they did a special bottling of Heady Topper in 2010 before the cannery came on line which got traded around the country. The cans just made the beer accessible to more people, hence the climb to #1 on BA.
re: meeps2002
It's only temporary. They're looking for a new retail location that will be able to handle all of the vehicle traffic caused by high demand for their product. Excerpt from an AP article published today:
"...the couple say they're closing the retail portion of their business on Nov. 15 until they can find a better location for it. Jen Kimmich says heavy traffic and people turning around in neighbors' driveways have brought the concerns to a head. While the retail end of the business is closing until a new location can be found, the brewery will stay in business and its 25 employees in their jobs."
Glad I was able to finally make it up there last monday to check it out and pick up a case. Not the hoppiest Heady I've had, but still a great beer.
I thought the layout of the driveway/parking lot and retail store wasn't well thought out for the amount of people that were showing up to buy beer. But when they originally built the place, they still had the brewpub too, so I guess they weren't expecting on having to expand so quickly.
Wish them luck in figuring this out. Too many customers showing up at your doorstep to buy your product isn't the worst problem you could have though.
re: LStaff
What do you think the percentage of people in the food business who would kill for "too many customers" would be?
re: hyde
Hello other hyde :).
There is a term of art in the business literature "lifestyle business."
Many, if not most, small business owners derived value from the business that is not related to the cash flow. It's best to never presume you know what the owner is trying to maximize.
There was an article in the Atlantic a while back about Hill Farmstead where the owner mentioned two examples - one were he rolled his eyes about the offers he had received from various people to scale up his operations, and another were you got the impression that he might just shut down the whole thing so he could follow thru on his other interests; cheese making for example.
In my experience the the business guys typically give an exasperated sigh after saying "lifestyle business."
Last time I was at Alchemist the guy - who seemed quite exasperated - behind the counter declined to sell a case to a gentleman. He marked the gentleman as only buying it to resell. I found that an admirable example of the supply side challenges of a commitment to local sourcing.
Ok, so who needs Heady Topper....when there's Kiwi Rising? Seriously good hoppy beer - go find some...if you can.
re: LStaff
Kiwi Rising, Larry,Meadowlark, Be Hoppy... To name a few great local IPA/DIPA.
re: phatchris
Gee, they do contrive clever names for this stuff.
re: LStaff
Almost as hard to acquire!
re: Trumpetguy
I picked up 5 bottles today, no problem whatsoever, $4 a pop.


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From the dark days of two years ago, when the Colorado Symphony Orchestra was facing big losses and worse morale, the situation keeps getting brighter, with innovative programming attracting more support -- and expanded audiences. And this morning the spotlight will shine on the CSO's new music dire ... More >>
Monolith, Day Two September 15, 2007 Red Rocks Better than: Another boring workout on the Stairmaster with your iPod The first thing everyone has mentioned about Monolith so far is those infernal stairs. I, too, sweated and panted my way up the ramp into the park, then up that interminable stairc ... More >>


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