text:
EIDistrict Comments on Appellate Court Ruling Regarding Shingle Springs Rancheria
On October 4, 2012, the Court of Appeal for the Third Appellate District issued its decision on the cross-appeals by the Shingle Springs Rancheria and the Voices for Rural Living from the El Dorado County Superior Court's decision in Voices for Rural Living v. EID. El Dorado Irrigation District (District) did not appeal this case.
The appellate court upheld the trial court's ruling with just one technical exception. The appellate court agreed that the District erred in relying on a CEQA exemption when approving a negotiated agreement for water service with the Rancheria, and should have completed an Environmental Impact Report (EIR). The CEQA exemption was inappropriate, the court said, because there was at least some evidence in the record to support a fair argument that the increased water service to the Rancheria might inhibit the District's ability to serve other customers during drought conditions, particularly in a future climate-change scenario, and inhibit the District's ability to meet its instream flow requirements in the South Fork American River. The Superior Court directed EID to conduct and certify an EIR to address this concern. The appellate court, however, ruled that directing EID to conduct an EIR exceeded the court's authority, and that instead, the court should have merely directed the District to conduct whatever proceedings the District, in its discretion, determined were sufficient to comply with CEQA.
Notwithstanding the appeal, on May 28, 2012, EID completed and certified an EIR to address all of the points made in the original superior court ruling. "The EIR concludes that EID does, in fact, have enough water to provide to customers in drought conditions, and meet its instream flow requirements in the South Fork American River and that the water service agreement will have no significant impacts on the environment," said Tom Cumpston, EID's general counsel. "We are optimistic that the superior court will agree that we did an adequate job when it ultimately rules on the EIR's validity."
The appellate court also affirmed that EID did not have the authority to determine on its own that the LAFCO-imposed service restrictions to the Rancheria were unconstitutional and therefore not binding. On July 23, 2012, EID initiated a proceeding to detach and re-annex the Rancheria without the service restrictions LAFCO imposed in 1989. "We will continue to work with LAFCO to resolve any outstanding issues and are confident that we can arrive at an acceptable solution," said Cumpston. The bottom line is that EID does, as I mentioned before, have enough water to continue to service the Shingle Springs Rancheria (now known as Red Hawk Casino) as well to continue to service homes in our service area in times of drought."


text:
Cattedrale di San Ciriaco
Museo Archeologico Nazionale delle Marche
Housed in the beautiful 16th-century Palazzo Ferretti , where the ceilings are covered with original frescoes and bas-reliefs, this...
Arco di Traiano
North of Piazza Dante Alighieri, at the far end of the port, is the Arco di Traiano, erected in 115 BC by Apollodorus of Damascus in...
Parco del Cardeto
The din of central Ancona fades to a distant hum from this park straddling the hill behind the city, with broad views across the...
Osteria del Pozzo
Unless you've booked ahead, you'll be lucky to grab one of the cheek-by-jowl tables at this inviting osteria, which overflows with...
Piazzale del Duomo · interesting places nearby
Cattedrale di San Ciriaco information
A stiff but scenic climb up from the old town, Ancona's perkily domed cathedral commands sweeping views of the city and port from its hilltop perch. Guarded by two marble lions, the cathedral sits grandly atop the site of an ancient pagan temple and is an architectural potpourri of Byzantine, Romanesque and Gothic features.
Wandering downhill from here along Piazza Anfiteatro, you will glimpse the remains of the city's Roman amphitheatre , believed to have been built during the reign of Emperor Augustus.

subset: commoncrawl


text:
New Music From Jacee Badeaux! [VIDEO]
Season 10 'American Idol ' contestant, and Lafayette native Jacee Badeaux has a new website and a cool new video for his song 'Love Like We Do' - check it out!
Season 10 'American Idol ' contestant, and Lafayette native Jacee Badeaux has a new website and a cool new video for his song 'Love Like We Do' - check it out!
A cryptic message posted to country singer Josh Gracin's personal Facebook page late Thursday afternoon (Aug. 14) put fans and friends in a frenzy, concerned the singer may be preparing to take his own life.
Sad news to report as former "American Idol" contestant Michael Johns was found dead on Friday. He was only 35 years old.
In honor of Throwback Thursday, we bring you the 'American Idol' audition tape for one of country music's biggest superstars - Carrie Underwood!
If you've ever dreamed of being on American Idol, here's your gold opportunity.
Someone decided Ryan Seacrest singing a duet with Richard Marx on the classic "Right Here Waiting" was a good idea.
Keith Urban is spending a lot of time with Bronx-born Jennifer Lopez on 'American Idol,' and apparently he's rubbing off on her.
Good news and bad news for a couple of aspiring singers on American Idol last night. Opelousas native Donald Reed moved on to the next step, group rounds. UL student Ben Boone saw his chance at becoming America's next Idol come to an end as he was eliminated from the competition.
Louisiana's own Harry Connick Jr was apparently unknown to some of the 'American Idol' hopefuls on the season premiere of the hit TV show last night. That's ok, WE love you, Harry!
UL senior Ben Boone will be appearing on the Season 13 premiere of American Idol this Wednesday night at 7pm.


text:
Wasting Lyrics - Arab Strap
Half nine I'm glued to you, then I'll disappear. Call your other side it lasted three year.
Fuck love and chuck love 'til tomorrow night.
Then start again and lose again. Small tablet of pleasure.
Fight Jock. Fuck. Fuck love forever.
Fuck love, fight love, Fuck love, fight.
Fuck love and chuck love 'til tomorrow night.
Held tight I was wrong. C-Coldsore cunt.
Sorry for losing respect Malc
I was wasted on that slut.
Held tight I was wrong C-Coldsore cunt.
Sorry for loosing respect - I was wasted on that slut.
Click here to submit the Corrections of Wasting Lyrics
Please Click Here to Print Wasting Lyrics
The following area is only for review, if you want to submit the lyrics or the corrections of the lyrics, please click the link at the end of Wasting Lyrics.


text:
Oct 31, 2013
The Birmingham Public Library will host the 28th meeting of the National Museum and Library Services Board.
Read More
Oct 31, 2013
IMLS is accepting applications for National Leadership Grants for Libraries. The application deadline is February 3, 2014.
Read More
Oct 30, 2013
The Birmingham Public Library will host the 28th meeting of the National Museum and Library Services Board. Members of the public are invited to attend.
Read More
Nov 19, 2013
The Consumer Financial Protection Bureau and IMLS invite public libraries to join us for a webinar Wednesday, December 4 from 3:00 p.m.—4:00 p.m. ET.
Read More
Nov 19, 2013
The National Student Poets reflect on their recent trip to New York City and attending the Academy of American Poets' Poets Forum.
Read More
Nov 15, 2013
The new learning lab at the Alabama Museum of Natural History gives teens access to technology they might not be able to use at home or in their schools. These gadgets will allow hands-on experimentation, collaboration, and tinkering in areas of personal interest.
Read More
View the latest edition of the Institute's monthly eNewsletter.
The Oklahoma Department of Libraries collaborated with library and community-based programs to support English language learning, civic engagement, and preparation for citizenship.
Read more..
Find Available Grants
Search grants by grant name, institution, or project type.
Search Awarded Grants
Search our archive of grants awarded by the Institute. Search now
Visit our Subscription Page to sign up to receive e-mail announcements, newsletters, and more from IMLS.


text:
SNAP's Houston Mobile Clinic was the first free spaying and neutering clinic on wheels developed in the U.S. SNAP's flagship mobile clinic delivers high-quality spay and neuter services for animals in low-income neighborhoods where cost, transportation and the lack of veterinary services are obstacles to obtaining animal healthcare.
NOTE: The SNAP Houston Mobile Clinic is funded by the city of Houston and Harris County. Harris County residents receive priority on mobile clinic days funded by Harris County (includes all incorporated municipalities such as Houston and Pasadena). Houston residents receive priority on mobile clinic days funded by the City of Houston. If you are not a resident of Houston or Harris County, please contact your local animal control and city council members to encourage them to fund bringing SNAP to you.
Qualifying for Services:
|Free spaying and neutering is available on the SNAP mobile spay-neuter clinic to qualifying residents of the county or city that provides the funding on a given day. The clinic accepts as many as 24 dogs and cats for sterilization each day.
PLEASE NOTE: SNAP IS NO LONGER USING A FIRST-COME, FIRST-SERVED SYSTEM. Clients are selected from a RANDOM LOTTERY which is held at 6:30 a.m. when the SNAP advance team arrives on-site. PLEASE ARRIVE BEFORE 6:30 A.M. TO BE PRESENT FOR THE LOTTERY. THE RESULTS OF THE LOTTERY WILL DETERMINE YOUR PLACE IN LINE.
We normally accept only one animal per household per day, though we may accept more if we still have space after all clients have been served. Unfortunately, due to space limitations, there are often more clients and animals at each site than we are able to serve. The clinic has cages of various sizes including a limited number for large dogs. While we strive to take animals in order, cage sizes sometimes preclude strict adherence to this policy. Our goal is to serve the maximum number of animals possible on a given day.
There is a strict limit of three animals per household per year.
|Upon arrival, all dogs and cats should be restrained by a leash or in a carrier. The mobile clinic does accept feral (wild) cats. Feral cats must be brought to the site in a humane trap.
|Current rabies vaccination is required for all dogs and cats. If your animal has been vaccinated against rabies, a valid vaccination certificate must be provided. Unvaccinated animals and animals without proof of current rabies vaccinations will be vaccinated against rabies free of charge. In order to get a Houston city animal license, you must present proof of a current rabies vaccination. The mobile clinic does not provide city licenses. Other vaccinations are not required by law but are strongly recommended. Please see our fee schedule (PDF file, Adobe Acrobat Reader required) for the cost of other vaccinations. The mobile clinic offers vaccinations only when an animal is being spayed or neutered. Payment must be made when services are rendered. We accept Visa, Mastercard, Discover, American Express, and cash. Effective July 1, 2011, the clinic will no longer accept checks for vaccinations and other wellness services.
|Once surgical procedures are completed and after full recovery from anesthesia, animals are discharged from the clinic the same day as surgery. Animals are usually ready to be picked up between 4:00 p.m. and 5:30 p.m. For the safety of surgery patients, no overnight stays are permitted.
|Should any emergencies or post surgical questions arise, our medical team is on call 24 hours a day. Our Houston medical team may be contacted by dialing 713.255.4151 . NOTE: This number is for post-surgery aftercare ONLY. Please call the surgery clinic at 713-522-2337 during regular business hours for any other information.


text:
Zipline and Horseback Riding Combination Tour in Puerto Plata
Read what other Viator.com travelers think about the Zipline and Horseback Riding Combination Tour in Puerto Plata. What they loved, what they liked and what they think could be improved, it's all here to help you make the most of your next trip.
Click here for tour details, schedule and pricing
This tour was amazing!
The zipline had only six lines however, they were a good distance. The last run is 800 meters.
My wife and I were very pleased with this tour. As we were one of the first hotels to be picked up, we had the longest time in the pickup vehicle, but this was not a problem. We were able to see the town of Puerto Plata as well as other villages along the way. We would not have had the opportunity to see other parts of the island without this trip. The tour itself was very professional. The facility was good, the horses looked fed, and the zip lines looked very safe. It was a very well done excursion location. We had read about the horseback ride being only 15 minutes. This is not the case. Even after waiting for everyone to get on the horses, our trip was at least a half an hour. If you only want to ride horses, then this might not be enough for you, but we definitely felt like it was a good amount of time to combine with the ziplining. The ziplining was terrific. There were 8 lines and were a lot of fun. They had water and sometimes soda at multiple spots during the trip. There is a lot of climbing, so you should be reasonably capable to climb. You will get a little tired sometimes. "Papa Alex" was a great guide. He explained everything very well, and even gave us a tour of some local plants and explained them. Overall a great tour. DO NOT MISS THIS ONE!
Very fun, the people are great and the scenery is awsome.
My fiance and I are 30 yrs old and were staying in Puerto Plata for 5 days. We really enjoyed the tour and would recommend it. The truck picked us up at our resort, which was great, and our guide was very informative and fun to be around. We enjoyed the horseback riding and would have even liked to have gone longer. The zip lines were great; we would have liked photos but were only offered video.
Fantastic! Amazing! Had never ziplined before but all the guides were great. I could have skipped the horseback riding - but it was the only way to do the zipline.
An added bonus, our tour guide gave great information about the flora and fauna.
Highly recommend
The views were amazing! This was a wonderful experience!!
It was great the guides were good and the zipline omg was funnn.
The excursion was a lot of fun. Would recommend wearing sunglasses for the trip from/to hotel/location since you will be transported on an open-sided vehicle and it is very windy on the road trip. Horseback riding was great. It would have been nice to be longer duration and more galloping. The Zipline was a lot of fun and felt very safe and secure. The guides were entertaining and knew their business, making sure we were always tied off while waiting our turn. Would recommend getting the DVD, it was only $30 and is now a great remembrance for us.
Horseback riding was a little lame but, zipline was awesome
The tour was great.. The only thing I would change is the amount of time you spent on the horses. It was my first time riding and I thought we were going to explore for about an hour, but it was way too fast. We were on the horses for about 15-30 minutes up a hill and right back down. The zip lining tour was amazing.. Highly recommended. Make sure you call the tour place and not rely on Viator for your reservation. Viator booked my tour for Friday, but when i called the actual tour place, they told me that theat tour does not go out on Fridays and only goes out Saturdays and Tuesdays or something like that. That and the horse riding time was my only complaint. Other than that the tour was great and the guides were knowledgeable and friendly.
The staff was knowledgeable, equip in great shape and we had Fun! I have never been zip lining before and would totally recommend this tour.
I loved our trip to the Zip lining tour!! The only snafu that we had was that we did not stay at a hotel in Puerto Plata and we had to speak with the tourist agency there who were scheduling pick up times. It was a little confusing, but we were able to get picked up by our guides who were quite pleasant. I bought the video also and the only thing that i would do different if they would have taken more video of me and my friends and the horsebackriding as well.. They only had video of the ziplining. WHAT A BLAST !!! I WOULD DO IT AGAIN !!!


text:
The furious debate about Iraq is largely a debate about blame, not about solutions.
The neo-conservatives who sold the invasion of Iraq on the basis of fables about weapons of mass destruction now want to blame Obama for "losing Iraq." Unrepentant, they have once more flooded the media — Dick Cheney, Paul Wolfowitz, even Paul Bremer, who headed the ruinous post-invasion occupation.
But Gen. Colin Powell, Bush's secretary of state and former chair of the Joint Chiefs, had it right when he cautioned against the invasion, arguing what was dubbed the
Pottery Barn argument that "if you break it, you own it." The invasion broke up Iraq and shattered stability in the region. Obama inherited the shards of broken glass. Cheney and his claque want to blame him for not putting the pieces together again. Obama at least had the good sense to get American soldiers out of the mess (although their removal, ironically, was agreed to by George Bush and enforced not by Obama but by the government of Iraq that refused to accept a so-called "residual force.")
Affixing responsibility for the debacle is important because it helps us decide whom to trust going forward. But it doesn't provide much help in figuring out what to do.
The civil war between Shiite and Sunni and Kurd now engulfs Syria and Iraq, with Iran and Saudi Arabia and the emirates involved in supporting various sides. One of the perverse effects of the Bush-Cheney invasion is that it produced a militantly Shiite government in Baghdad, allied with Iran and intent on suppressing the minority Sunnis in Iraq, to the dismay of our allies in Saudi Arabia and elsewhere. The Bush debacle is measured in millions displaced, trillions wasted, hundreds of thousands dead, and thousands of U.S. casualties, dead and wounded. But the scope of the folly is that all that misery and sacrifice produced a government allied with our adversary in the region and aligned against our allies.
On solutions, the debate has been virtually devoid of common sense.
Many seem to think that precision, limited bombing will have transformative power, leading to peace, negotiations, coalition government, a revival of the moderates. This is frankly silly. There's already a lot of violence in this expanding civil war; adding a bit more to it isn't a remedy.
First, we have to understand the limits of our interest. President Obama argues that our interests are deeply engaged — in stability of the region, in the supply of oil, in the security of our friends from Israel to Jordan, and even in the security of our "homeland," which could be threatened if the vicious ISIS terrorists consolidate a safe haven stretching from Baghdad to Damascus.
But this, too, seems exaggerated. Obviously, we have an interest in stability of the region — one reason invasion was so foolish. But the civil war isn't really a threat to our security. Iraq's oil is not essential to the world economy, much less to ours. And the terrorist ISIS forces will be constantly besieged, and hardly a threat to the U.S.
In reality, the U.S. has neither the interest nor the resources nor the public support to "resolve" the civil war now raging across the Middle East. We should revive the "coalition of the willing" to offer outside pressure for negotiations and peace. We should be willing to bring our regional allies together with our regional adversaries like Iran to see if a settlement is possible. And we should act economically to limit the damage. But the last thing we should do is commit more lives and more treasure to a limited military intervention that will only add fuel to the fire.


text:
How do you know when "hip" has ruined your food?
- Aramek Nov 29, 2009 01:41 PM
I've long worried about how much popularity it takes to ruin things for other people. What brings this to a head finally is Pomegranates. I love 'em. Always have. Ever since my mother bought me my first when I was a young boy, I have been hooked. But, lately, I've been seeing Pomegranate recipes everywhere. At first, I was very happy, but, reading one of the front page articles on chow, I now worry about how popular the fruit may become. How will it be viewed? Will people think less of us Pomegranate addicts? Think we're just following the trends?
This isn't limited to my favourite fruit, either. I've always loved Pabst Blue Ribbon, (Hipsters are trying their best to ruin that for me), and I've always loved Sushi (both local and international sushi "snobs" quickly get under my skin).
So, what about all of you? Do you feel that loving foods that become "fads" lessens your desire for them? Do we risk our roomates teasing to continue to enjoy what it is we enjoy?
Me? Pssh.
I'm going to continue eating/drinking what I love, and just hope that it leaves the limelight quickly. But, until then, I may have to enjoy my POM's in secret to avoid being labelled "cool."
You could decide not to care what people think of your food choices. I've been pretty successful with this method. But if you can't, and you're worried that people will think you're too cool, try wearing unfashionable outfits to balance things out. I've been pretty successful with this method, too.
The only thing I don't like about the various food fads - tuna tartare comes immediately to mind - is that all of a sudden, tuna tartare is everywhere. Even restaurants that don't make a good tuna tartare feel it necessary to serve it. And that is unfortunate.
re: small h
That sound delicious to me. And I don't care, but, I can't help thinking about it though. Not worried enough to change my habits, but, it is something on my mind as I chew.
If you'll excuse me, I have some Glittered White platform shoes to wear to the liquor store. (Or is that hip again?! >.<)
re: Aramek
<Or is that hip again?! >
Some things never go out of style. Nor should they! Just tread carefully, or buy a nice box wine that can survive the fall.
As soon as something turns up in a stacked version, or deconstructed, or a magazine (usually a NON-cooking magazine) has 12 different well known chefs give their 'takes'...sure signs of the demise of my abaility to find the dish ever again in the form that I first came to know it. The next step is that magazines and newspapers with publish reduced fat versions, at which point, all is lost.
I am always amused when visiting places where PBR is considered the new, hip, trendy beer, sold at premium prices. In Milwaukee, for decades it has been the blue collar (in a non-perjorative sense) brew of choice, served in bottles, cans, or on tap in every "Ed'N'Stella's" neighborhood corner tavern in the city, with 50-cent taps during Packers & Brewers games.
Conversly, I feel hip that I was eating pomegranates and drinking PBR back in the day when no one knew what either was.
Aramek, I'm with you 100%, maybe more. I see people paying $2+ for a pomegranate and I'm amazed, I love 'em but not that much, and I just can't get into fads. This too will pass. I'm almost 60, lived through the hippie days and it irks me to no end to see these kids running around with tye died shirts with peace signs on them and greyhaired men with ponytails(who pretty much all claim to be VN vets) . Being "cool" never seemed "cool" to me. One of the big "cool" trends is gourmet / upscale food trucks/carts. Let's take something that's funtional and simple and affordable and turn it into something that it's not supposed to be. Hopefully it will all pass.
Part of being me is not following trends or at least being on the forefront of trends. So yes when people finally discovered balsamic vinegar we stopped showcasing it and moved on. I do the same when cooking at home.
For example:
I love duck but duck is in vogue along with Kobe and Wagyu beef right now so I have switched to Goose and Goat for my trendy meals.
Fancy oil's are in so I am showcasing different vinegars.
Winter squashes (which I love) have made resurgence over the last couple of years so I've switched to winter root vegetables.
Craft Beers and wine are in along with high-alcohol martini's so I have chosen light aperitif's such as Dubonet, skipping wine and moving to port flights and after dinner drinks.
As something becomes trendy or hip it becomes banal and I surely don't want to cook food at my house that I will be seeing at a restaurant.
re: RetiredChef
Wine has been "in" since the ancient Greeks at least.
Dubonnet is full of sugar (as well as the sugar in the alcohol, obviously). No way I'm moving to a less salubrious choice for fear of kewl. Idem squash and aragula (which I've been growing for at least 30 years - it and what is now called "mesclun" can be grown on balconies).
Matt seems to dine on a solid diet of Grump. :(
But,again, it isn't that it really bothers me, I just can't help thinking about it. At least it puts me at more of an ease to see that it is on the minds of other people too. Not even that it ruins the food for you, but, you just start to notice the smug grin the checkout girl gives you at the checkout line.
Also, living in ND, the cheapest we can ever get Poms is 2 bucks or more. Even for the lousy ones.
re: Aramek
If you live in ND, trendiness has got to be the least of your worries. :)
Seriously, it's a big "who cares" to me. I eat what I like, drink what I like. Sometimes a particular item I love comes into fashion (look what they've done to mac & cheese!) but sooner or later, new trends push out the old ones, and the crowd moves on. My tastes are my own, and have nothing to do with how few or how many others share them.
re: KayceeK
re: KayceeK
And to follow the excellent example you've given, after a few years of success and full pop culture saturation, they become passé. Then, in time, they creep back into style with another pre-trendy crowd, many of whom were the pre-trendies to begin with.
That probably makes no sense, but in a nutshell, true aficionados of a thing always remain aficionados, while to the trendy it's just a passing fancy.
re: funklight
The New York Times was writing about PBR being hip 6 years ago and there is nothing hip about the Times. You are hardly an early adopter in the re-emergence of PBR.
re: KTinNYC
That seems about the time the Spring Lounge put it on tap.
re: MGZ
Spring Lounge is my favorite daytime drinking bar and thankfully is hardly hip. I recall seeing PBR raise it's head back up at Botanica, Motor City, and the like probably 8 years ago? It was a beer you could buy a can for a buck which even back then was silly cheap. Prices rose steadily but it's usually still the cheapest beer you can find in the LES bars.
re: MGZ
I think this, right here, is what I'm secretly worried about. I don't truly mind if others think "trendy" of me, I worry about what will happen to the fruit/beer that I love because of all this sudden attention.
Eesh. Pom flavoured PBR?
Actually...hmm, I may have to try that after work.
Yeah Im definitely in the "who cares" camp (although admittedly this is partially due to also being in the "oblivious and old" camp). And did I mention Im also in the "nothing new under the sun" camp? It strikes me that pomegranates were pretty trendy in ancient Greece as well. So eat and drink what you want. The only annoying part is when you are still eating/drinking whatever thing youve always loved and people act like you are out of touch because its gone out. I still hear whispers of "ohmygod thats soo 1990's" when I wear flannel shirts in public. Sue me.
By the way, it amuses me that PBR is considered hip when its basically tasteless swill. And it also amuses me that hopped up IPA's are considered hip at the very same time. But then it also amuses me that neon colored skinny jeans are considered the ultimate fashion statement with teenage kids these days. What marketing genius actually convinced millions of 15 year olds that looking like an overweight clown is cool?
re: Insidious Rex
Thank God I've never seen those in Québec!
re: lagatta
oh oh, Lagatta, have no fear. Hang around a secondary school and watch the neon-covered legs appear.
Aramek, I know what you're feeling, as I've noticed the same things. Two years ago most people didn't know what a pomegranate was, now they are popping up everywhere.
I agree that over-exposure of a favorite ingredient or restaurant lessens the enjoyment of those things for some of us. They no longer seem special or unique, but mundane. Quel domage.
For the record, I've been drinking PBR for most of my adult life. People would tease me about drinking something so "cheap and nasty" and force their "high-fallutin'" brews on me (many of which I enjoyed equally well), but what do you think they're drinking today? … You got it!
I think that "Trendy" is a bore, so I eat what I feel like, regardless of its pop-culture significance.
I don't think this is precisely what you're getting at, but the oh so hip herb cilantro has ruined many a fine dish. I can tolerate cilantro in small quantities, but the stuff is now damned near ubiquitous and is usually over-deployed.
Down with cilantro, says I! Opiate of the trendmeisters. ;)
re: Perilagu Khan
This is my issue with trendy ingredients as well. It doesn't bother me so much if someone I like becomes trendy, unless it affects my ability to get it.
What bothers me is when the trendy ingredient starts to show up in and ruin other dishes. When it is added to dishes, solely because it's trendy, without a thought for whether it works well or not.
One way to look at it that might bother you less is that now people who may never have been exposed to pomegranates are experiencing how delicious they are. I definitely know that I have been the beneficiary of food trends making ethnic ingredients, heirloom varieties of produce, and whole grains that were previously difficult to find more widely available.
I've loved sampling hot dogs for a long time. I've been to hundreds of hot dog joints and sampled dozens of brands ranging from what you get at supermarkets to specialty brands, brands I can only get via mail order and what people send me, and those that are made at butcher shops and small European style pork stores. These are the equivalent of craft beers produced at small microbreweries.
Now all of a sudden it seems that hot dogs are hip or trendy. I don't mind this at all, but what bothers me is the new trend among places under 5 years old where the emphasis and focus is the crap piled on the hot dog rather than the frank itself. You are eating a frank on a bun. Any toppings should complement, rather than interefere with the flavor, texture, and temperature of the meat.
If you don't start with a quality dog, it doesn't matter what you do to it as far as I'm concerned. And if you do have a quality dog, it doesn't need crap like cream cheese, kimchee, tomatoes, potato chips, peanut butter, etc.
Franks made of tofu, poultry, and salmon are not hot dogs. Hot dogs should be made of a beef/pork, beef/pork/veal mix, or all beef. Bison is also acceptable. A hot dog is a simple, unpretentious food. Which is why old school places like Nathan's, Papaya King, And Gray's in New York, as well as Rutt's Hut, Galloping Hill Inn, and the Windmill will be around long after these trendy joints all go out of business.
re: hotdoglover
I couldn't agree more... but I didn't know that hot dogs were trendy right now =)
re: helenahimm
I was just watching a Travel Channel show about hotdogs, history of, varieties, etc, and while I don't think they're trendy, they certainly are a genre unto themselves and have quite the following.
Humans have an insatiable need to continually "improve" things; some stuff, including hotdogs, should be left the hell alone.
re: bushwickgirl
Agreed. Recently I read about a Thanksgiving Dog. A turkey dog with gravy, potatoes, stuffing, cranberry sauce, etc. Yuck. Less is more. All you need is a natural casing frank, prepared well and hot enough.
By the way, I was on that show. I made a comment about New Jersey hot dogs.
re: hotdoglover
Oops, that's when I went for a wine refill. The NJ segment had just started. Was there something about potatoes, peppers and onions frying in quite a lot of fat, someone's Mom doing it that way for years, as a dog topping, or was it something else? I should remember, I've seen this segment a few times.
What was your comment? Maybe that'll jog my memory.
BTW, I'm a natural casing, boiled or grilled mustard and sauerkraut a la Nathan's bushwick-girl.
re: bushwickgirl
I was at the very beginning making a comment about New Jersey Hot Dogs. Also in the segment about Jimmy Buff's Italian Hot Dogs, which is more like a sandwich and is very popular in N.J.
See here:
re: hotdoglover
I'm guessing that's you saying "I'd rather have this than a steak from Peter Luger's." Spoken like a true Chowhound.
re: Steve
Indeed. We're both sides: Pretentious as all get out food snobs, and "What is that, don't care, gimmie a WHOLE LOT OF IT!" The culinary universe opens all doors to us.
Which is why I don't mind the "Martini Bars" as was mentioned above. Yeah, I like a fruitini on occasion, but, with all of those kinds of fads, it isn't like the original isn't available. I just worry about the base ingredient itself, the lowest level, being changed.
What would the world come to if all Gin only tasted like apple?
re: Aramek
Must the price of popularity be perversion???
re: hotdoglover
All right, and you're comment is spot-on.
re: hotdoglover
What do you consider "complementary" toppings? Im a big fan of Chicago style dogs. And love sport peppers. i find there are "chicago style hot dog purists" that exist as a subset of "hot dog purists" many of whom feel that anything hot detracts from the taste of the dog. Seems silly.
re: Insidious Rex
Mustard. Sauerkraut on a spicy beef dog. Chili on a mild pork based frank. Although the Chicago style dog is not my favorite, I have had quite a few from a guy who opened up a place near me. He was from Chicago and had a letter from the President of Vienna Beef certifying his place as authentic. There is too much going on in a Chicago dog for my tastes. The spicy sports peppers overwhelm everything else. I would like a minimalist version such as that served by Gene & Jude's. Mustard and relish only. Hold the onions. I will say that the Vienna frank, being milder than an East Coast dog like Nathan's or Sabrett blends in better with the toppings.
Nathan's, Sabrett, Best (New Jersey, not the Best Kosher from Sara Lee, now discontinued), Hebrew National , and Boars Head all are more boldly seasoned and would throw everything in A Chicago dog out of balance. These dogs just need some mustard. Maybe a little kraut.
i kept having to check the dates on this thread since it seems like it could be 5 or 10 years old.
pbr was being stealth marketed to bike messengers and the whole grunge culture at the end of the 90's, early 00's. pomegranate martinis and the "power of pom" have been seeping into mass consciousness for close to 10 years. cilantro has been around forever: i was putting it in guacamole in college (early 80s) and it was even on the foodnetwork back in the day, with the "2 hot tamales" show. (1st aired in '95.) tuna tartare? so entrenched on menus, i'm surprised it's not on an applebee's table-tent yet. (maybe it is, lol, i don't know where an applebee's is...)
i suppose this is a good demonstration of how and where things spread. what' long ago jumped the shark in some places is new and terrifying in others.
when something becomes ubiquitous, it's no longer a trend, and ceases to become hip.
i can roll my eyes at kobe beef hot dogs or kiwi foams all day. nobody can make me consume or pay for them. eventually they will be replaced by something else. i'm just happy that i'm confident to not be a trendoid and not worry what other people think about what is on plate or in my shopping cart.
re: hotoynoodle
So you're saying that we need not worry? Our secret vices will go back to being lame soon enough?
re: Aramek
yeah. lol. then you'll be seen cradling your pbr and it will be so out, it will be cool again.
re: hotoynoodle
I was having this thread conversation with my roomies the other night, and, again, they teased me not because I was worried about what people may think, they tease because I actually like PBR. I like a lot of other beers too, Stella, Red Stripe, Killians, etc, but, PBR will always have a special place in my heart.
Unironically, drinking it, to me "it's like there's a party in my mouth, and everyone's throwing up" but I mean that in the best way possible. I like things full of character, whether bad or good. <3
re: Aramek
Do you actually enjoy the taste of PBR or is it a nostaligia thing? I'm not judging; I like Bud Light Lime. I'm just curious.
re: mollyomormon
I really, really do. And it isn't nostalgia, (I'm an '83 model), but, there was just something about it that clicked with me. I like Fat Tire too, which, I noted was like a more "Amber" version of PBR. It just has a lot of flavour in it, and has never tasted like "fizzy water" like some of the lighter pilsners.
I also like that new BL Lime. Refreshingly tastier than BL, in any case. Not that I'm hating on Bud, as many here do, I just find so many others to have more "Character."
re: Aramek
>I like Fat Tire too, which, I noted was like a more "Amber" version of PBR.
Oh Aramek that was worth a milk through the nose snort. Thats classic. You should post that in the beer area here where theres already a debate about Fat Tire and that comment would be quite welcome. Of course I dont think New Belgium would find that very comforting. :D
re: Insidious Rex
I reckon I errd! Hahaha.
But, I remember liking Fat Tire for the same reasons I like PBR, it is just a nice, robust taste. You seem to be a beer guy, is that wrong? Am I not supposed to like both? Again, they don't taste alike, but, I like them for the same reasons.
re: Aramek
here, dude
re: Aramek
Thanks MGZ. And also http://chowhound.chow.com/topics/625288.
As for your tastes, I would really be hard pressed to put the words PABST BLUE RIBBON and ROBUST in the same sentence BUT I think you should eat and drink whatever you like. If someone hands me a PBR I drink it (Although I generally dont buy the stuff myself since, as you noted originally, its "hip" now so they try to overcharge you for it and its not worth more than a buck or two really...). I have no problem with cheap swill and as cheap swill goes PBR is one of the better ones (whatever that means). Im partial to Miller High Life myself and my beer head friends consider that an affliction of mine but who cares. But by no means do I ever think that MHL (or PBR) is anything but swill. Its just sometimes theres a time and place for swill. Sometimes theres a time and place for a nice big chewy imperial stout or something but not every day. Why be exclusive right? That being said you couldnt get me to choke down a bud lite and its the most popular beer in the world. So much for hip!
Now I would never call Fat Tire swill because its a good standard well done amber. But thats about it. Theres nothing too exciting there and thats ok. Sometimes you want that too. My issue with it is that it tends to get rave reviews even from a lot of beer heads and I just dont get why. Its nothing special. Its good but not worth raving about. And thats what the debate was about in that beer thread. But more power to you Aramek. Drink what tastes good man. Ill have one with you.
If more people enjoy what I enjoy (which others most certainly have enjoyed before me), why should that bother me? I enjoyed my first pomegranate 25+ years ago, several millennia later, as another has noted, than some other pomegranate lovers! Thanks to the pom's trendiness, I now have easy access to its delicious, nutritious juice.
Another "fad" I'm glad took off is arugula. I love it. I also love balsamic vinegar, pancetta, prosciutto, Kurobuta-Berkshire pork, grass-fed beef, etc., etc.,--all sorts of things that wouldn't be readily available were it not for their "trendiness" (or maybe just the slow raising of food consciousness?) If it still tastes good, I'm not turned off because others like it too.
Unless consumption threatens sustainability--in which case, in my view, we all have a responsibility to lay off.
Ok so I have two basic questions here. The first was spawned by "RetiredChef's" comment that "Part of being me is not following trends or at least being on the forefront of trends." My question--isn't charting your course to in some way respond to the trend (whether you're doing the opposite of the trend, or paralleling it, or avoiding it in some other fashion) just as much following the trend? You're still allowing the trend to impact your choices and actions, its simply in reverse.
My second was inspired by "mrbigshotno.1's" comment, "I see people paying $2+ for a pomegranate and I'm amazed, I love 'em but not that much..." My question: what is meant by "not that much"? How does one decide this? I have the same experience with my late-fifties father, and it never ceases to fascinate me. One of his few true remaining joys in life is Coca-Cola. He has very specific ideas about his ideal of this drink. Fountain coke, rightly mixed, is best. After that glass bottles are good, then plastic, then canned. Cane sugar is better than HFCS, when you can find it, which is almost never.
All of this I agree with--I find his prejudices regarding how he'll take his coke for the most part compelling. What fascinates me is, when it comes to actually PURCHASING coke, he balks at the price. He'll pay 60 cents, sometimes 80, for a plastic bottle. Over a dollar? Never. No matter how badly he might want it at that moment, its "not worth it."
My question is, why? What makes something "worth it" at 60 cents per bottle (or $1 for a pomegranate, assuming that's a price mrbigshotno.1 would consider acceptable) but "not worth it" at $1 per bottle, which in the aggregate isn't all that much more? How are people making these types of decisions??
re: mdzehnder
You raise the much more complicated question of how do we, as individuals, assign value. That, inevitably, leads to debate concerning how the subjective ascription of value can result in an objective establishment of value. There are myriad issues subsumed in each concept, whether we are discussing the value of food, drink, gold, whatever. I'd bet every 'hound has an anecdote where they think "Man, I'd give a million dollars for . . . ."
re: MGZ
perceived value with eating and drinking and would be a fascinating study. plenty of info about what and why people are willing to spend on more traditional consumer goods like cars and flat-screens, but the inherent ephemeral nature of something going in your mouth and down your gullet, like a hot dog or a plate of scrambled eggs and white truffle, is terrifically individual.
re: hotoynoodle
Especially in light of the ultimate, shall we say, destination for whatever we eat . . .
re: mdzehnder
100% correct on your comment about me.
How do we value things, it's complex and very subjective. I don't care a hoot about cars as long as they work. My wife, bless her little young at hear soul loves em. I have no problems buying her toys (Harley, Corvette, Ford 250 4X4 diesel) while I tool around town in my Hyundai Elantra with manual transmission because I couldn't stomach paying a lot of money for MY car.
I have a very hard time eating breakfast out because I know how little the food cost is and how much proift they are making - no value, most pasta dishes are the same way, yet I love pasta.
My mother had price points for items she would buy X cents for gapes and not a penny more. If they went over her price point she refused to buy them.
I have no answer for you, except that we are all different.
re: mdzehnder
One can simply just not follow the relevant media outlets that describe these trends. If one is completely unaware of trends, there's no way to respond to it, whether it's following, avoiding or paralleling it.
re: limster
that's not exactly true. if suddenly hake, or pomgranite, or stewed grubs provencale, or anything starts to appear on menu after menu you encounter, you may be aware of the trend with no media prompting whatsoever
i won't eat something, nor will i not eat something because it is hip, or not hip.
sometimes something becomes in that i didnlt know before, and i'm happy it's available everywhere
re: bbqboy
Chowhound is snooty as all hell, not necessarily "hip".
Though, to be hip, you also have to be snooty.
How do you know? When the price trebles and the availabillity / quality goes down! Any mention in mainstream media as a food trend. I used to love cigars/ vodka/sea bass etc. All now ruined by the taint of hipness. FYI , a martini is a gin or vodka cocktail with a whiff of vermouth. Not a chocolate/pomegranite etc. abortion in a martini glass!
re: mattyboy
"FYI , a martini is a gin or vodka cocktail with a whiff of vermouth."
If you want to get all purist on us then you should point out that a Martini is only gin never vodka and the whiff of vermouth is a modern invention. The original Martini had a ratio of 3:1 or 5:1 gin to vermouth. The vodka and vermouth cocktail was orginally called a Kangaroo.
re: mattyboy
wow. mention in the media changes the taste of sea bass and cigars? that is amazing!!! what do you think is the physics behind that?
re: thew
It doesn't ruin the taste, but it may indeed affect how you feel about it. That is what it was about. Since you Chowsians tend, not always, but tend to be snooty, this thread is really directed at you. And, as it seems, Mattyboy is exactly the kind of guy this was targeted at. When popularity ruins your food, because it isn't "Indie" anymore.
re: Aramek
So you're not "Chowsian"?
You just "directed" the thread to "snooty" "Chowsians" who let popularity ruin their sense of entitlement or I-was-here-first-ness ruin their taste for certain foods? And you exclude yourself from that group? So this was a trap? To catch the really snooty Hounds in the act of snootiness?
I'm just try to understand: How are you different? You ate pomegranates and drank PBR before they were "trendy"? But you haven't stopped, now that they are? Please explain.
re: nomadchowwoman
PBR was swill before it was popular. It was swill while it was popular. It is still sill now.
re: Aramek
I just don't understand why it affects the way you feel about it. Because you're concerned that people are secretly judging you because you're buying pomegranate juice? Do you judge people when you see them enjoying "hip" foods?
re: mollyomormon
No, but, it feels as if we are supposed to feel bad. I don't, I really don't, but, reading articles that go "The uber trendy Pom *smugface*" makes us feel that they know better than us, about what we like to eat/drink.
Like, I'll admit that PBR is swill, (delicious, delicious swill) but everything written about it gives you that "You only like it because OTHER people do" vibe. And it makes me kinda sad.
re: Aramek
I can sort of see what you're saying with PBR just because it has such a strong association with hipster culture. But you lost me with the pomegranates. I don't think most people are even aware enough of food trends that they would look at you smugly for buying a pomegranate or some POM. In fact, I read avidly about food and your post was the first place I've ever heard that pomegranates are supposedly 'cool.'
Ha. In my lifetime I went through a phase when I considered any fancy cooking "hip." I was devoted to it, big time. Early 1980's, I think. Every meal had to be an experience; I even printed menus for guests.
Eventually, I just settled on a basic gamut of dishes I like; many involve interesting ingredients from the Italian or Mexican or Indian markets, but they're all pretty simple. They're no longer exotic for the sake of being exotic.
Of course, now I have to explain away the fancy Bluestar cooktop I just had installed....
re: pikiliz
re: pikiliz
Or as my 80 year old Mom would say, GET OVER YOURSELF!


text:
What does UM mean in Spanish?
This page is about the meanings of the acronym/abbreviation/shorthand UM in the International field in general and in the Spanish terminology in particular.
Unión Mallorquina
Find a translation for UM in other languages:
Select another language:
What does UM mean?
- um(interj.)
- (used as an expression of doubt, hesitation, deliberation, etc.)
Discuss this UM abbreviation with the community:
Use the citation below to add this abbreviation to your bibliography:
"UM." Abbreviations.com. STANDS4 LLC, 2014. Web. 28 Nov. 2014. <http://www.abbreviations.com/term/57250>.
UM also stands for:
... and 43 more »
Nearby & related abbreviations:
Alternative search:
- Search Unión Mallorquina on Amazon.com
- Search Unión Mallorquina on Google


text:
You must log in to access this feature. Sign in with Twellow or Facebook to get started.
By signing in to Twellow, you indicate your agreement to our terms of service.
Simply connect with Facebook and kiss those password blues away,
or go here to reset your password.
Social Media Explorer, SEO & ORM Specialist, Civil Engineer. Eco Conscious, Cat Owner, Movie Lover, Rational & Ridiculous Always.


text:
Bringing Transfer Credits into the QA/RA Program:
Temple University permits students to bring a maximum of 6 tranfer credits (or two courses) into the MS program, but only under the following circumstances:
1. Requests for transfer credits must be made when the student is applying for matriculation into the QA/RA MS program. Under no circumstances can
transfer credits be awarded after a student has been officially admitted into the program or is near completion of the degree.
2. All courses being considered for transfer credits must have been taken within the last five years and be from a fully accredited American college or university. Grades in all courses must be "B" quality or greater.
4. The courses being considered for transfer credits must be identical or very similar to courses currently offered in the QA/RA program. It is the student's responsibility to provide sufficient documentation demonstrating this similarity, including an official course description from the school (in an official school catalogue), a copy of course syllabi (clearly depicting topics covered), and copies of tests or other assignments which demonstrate that the work is equivalent to an MS degree in QA/RA. Without this documentation, the request for transfer credits will be denied.
3. Students are permitted to take no more than three courses (or 9 credits) in the QA/RA program before formally applying for admission. QA/RA courses taken before matriculation may be considered "transfer credits" since the student is not officially admitted to the program. Therefore, additional transfer credits will not be considered if the student has taken more than three QA/RA courses.
5. Since the MS in QA/RA is a science-based program focusing on QA and RA practices within the pharmaceutical industry, transfer credits in business are not accepted.
6. A committee within the School of Pharmacy will review the request for transfer credits, based on the materials provided by the student. The decision of the committee is final.


text:
No Time To Cry Lyrics - Merle Haggard
My father died, a year ago today
the rooster started crowing as they carried dad away
There beside my mother in the living room i stood
with my brother and my sister knowing Dad was
gone for good. Well i stayed around just long
enough to lay him in the ground, Then i caught a
plane to do a show up north in Detroit town
Cause in older now, I aint got no time to cry.
Ive got no time to look back and ive got no time
to see, The pieces of my heart that have been
ripped away from me, And when the feelings start
to come in, Ive learned to stop'em fast, Cause
I dont no if i let'em go they might not want to
pass.And theres so many people trying to get me
on the phone and theres bills to pay and songs
to play and a house to make a home, And im older
now,I aint got no time to cry
I can still remember, befor there was a MERLE.
So many things have changed so much here in my
world, I remember sitting in the backyard when
an ambulance went by, just listening to those
sirens, I would break down and cry.. and now Im
walking and Im talking doing just what im
supposed to do working overtime to make sure i
dont come unglued and Im older now, I aint got no
time to cry.
I go lay down on the sofa and i watch the evening
news, Theres a half a dozen tragedies from which
to pick and choose, The baby that was missing was
found in a ditch today and theres bombs a flying
people dying not so far away - ill take a beer
out of the fridgerator go sit out in the yard
and with a cold one in my hand im gonna bite down
and swallow hard cause im older now, I aint got
no time to cry.
Its true- I guess im older now
I aint got no time to cry
no time to cry
no time to cry
no time to cry
Click here to submit the Corrections of No Time To Cry Lyrics
Please Click Here to Print No Time To Cry Lyrics
Thanks to P Holz for submitting No Time To Cry Lyrics.
The following area is only for review, if you want to submit the lyrics or the corrections of the lyrics, please click the link at the end of No Time To Cry Lyrics.


text: Well, I'm the original poster here for a third time updating about Advair HFA. It's been five months now and I feel like I don't even have asthma anymore. What a difference Advair Hfa has made in my life! I could just cry when I think of the stuggle I have been though and how much my quality of life has improved on this drug. I can now report that I have NO side effects at the dose I still take (1 puff 2x's a day). I always rinse or brush my teeth after use. With proper inhaler technique and strict 12 hour dosing, this drug is a dream :)


text:
Open Enrollment for Flexible Spending Accounts is Tuesday, October 14-Friday, December 5, 2014. New enrollees complete a paper enrollment form. Current participants must re-enroll online and send confirmation form to Benefits.
UPDATE FROM THE IRS-The annual maximum for the Health Care Spending Account has been increased to $2,550 for 2015!
The new vendor for FSA is ASIFlex starting January 1, 2015.
Flexible Spending Account Enrollment Form
To re-enroll online, go to www.ASIFlex.com/gic
Open Enrollment for MetLaw is Monday, October 27-Friday, November 21, 2014 for a January 1, 2015 effective date. To enroll or cancel your participation, please contact MetLife at 1-800-GET-MET8 (1-800-438-6388) or at www.metlife.com/mybenefits and enter "UMASS" or "University of Masssachusetts"


text:
Restaurant Orsay
- Address:
3630 Park Street
Jacksonville, FL 32205Neighborhood:
- Cuisine:
FrenchPrice: $30 and under
Restaurant Orsay
- Dining Style: Casual Elegant
- Website: http://www.restaurantorsay.com/
- Phone: (904) 381-0909
- Hours of Operation:
Dinner: Monday - Thursday 5:00pm - 10:00pm Friday - Saturday 5:00pm - 11:00pm. Sunday Brunch 11:00 - 4:00pm. Sunday Dinner 5:00 - 9:00pm
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: American, French
- Executive Chef: Brian Siebenschuh
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Farm to Table, Full Bar, Gluten-free Menu, Happy Hour, Late Night, Non-Smoking Area, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area, Smoking Area (patio only), Takeout, Weekend Brunch, Wheelchair Access, Wine, Wine Bar
- Catering: Restaurant Orsay understands that when we cater your event, we don't just bring in our trained staff, and our delicious food–we bring a commitment to bringing your vision to life. Our talented staff will liaise with the florist, the musicians, and even the rental company to ensure that every detail is perfected. Our chefs will work with you to create a culinary event to be proud of, which also reflects your personality and any dietary considerations.
Because we know you aren't just interested in dinner, you want an experience worth sharing.
- Private Party Facilities: The private dining room at Restaurant Orsay is the perfect balance between style and substance. Designed to evoke feelings of lush intimacy, the space is nonetheless perfect for meetings and conferences as well. State of the art audiovisual equipment is available as well as high-speed internet.
- Private Party Contact: Matthew Jarvis 9043810909
A word from Restaurant Orsay
Established in 2008, Restaurant Orsay is a combined effort between partners Jonathan Insetta & Brian Siebenschuh. We strive, along with every member of our staff, to provide a warm, genuine dining experience without pretense in a bustling, fun atmosphere with smiling, attentive service.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerBest Overall
- Diners' Choice WinnerBest Food
- Diners' Choice WinnerBest Service
Restaurant Orsay - Best Restaurants in Jacksonville ›
Restaurant Orsay reviews from OpenTable diners
199 reviews since August 1, 2014
- Food4.7Service4.7
- Ambiance4.4Noise LevelModerate
fit for foodies (159)special occasion (138)neighborhood gem (119)notable wine list (100)romantic (99)hot spot (57)great for brunch (48)vibrant bar scene (37)good for groups (35)late-night find (15)great for lunch (13)great for outdoor dining (11)kid-friendly (4)Show More
- A Foodie From NY...ShopgirlVIPDined on 11/26/2014Coming from New York, we have pretty high standards for dining out & Orsay topped our list for a wonderful dining experience!. It was French meets southern cuisine. Sort of a wonderful fusion! The service was top notch! Thank you James for ABSOLUTLEY, making our dining experience delightful!Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2009Dined on 11/26/2014Did not appreciate the loud pounding rythem background music. Not befitting a refined French restaurant and not what we were hoping for on our 49th anniversary. (I wanted to enter this in the Private Note section only and not as a Review, but system required that I enter a Review as well.)Special Features:I would recommend this to a friend.
- Outstanding French RestaurantOpenTable Diner Since 2011Dined on 11/24/2014Restaurant Orsay is one of my all-time favorite restaurants anywhere. It's a true Jacksonville gem. The food is truly incredible.Special Features:I would recommend this to a friend.
- Top PerformertherovinggourmetVIPDined on 11/22/2014Orsay is always excellent - food and service. One of best trained and professional wait staff around this area. Food is consistently wonderful, interesting, fresh - with attention to detail. Specials are really "special". Orsay remains our favorite in the area.Special Features:I would recommend this to a friend.
- Beautiful food that was too good to eat.aguilawildDined on 11/21/2014It was so so delicious and artful. We ate it and thought we had gone to heaven. The bartender Adam knew how to make our caipirinhas and our waiter was thoughtful and caring and attentive. The food, especially sauteed items such as the spinach was perfectly seasoned. And finally our Petit fours were all gone between the two of us.Special Features:I would recommend this to a friend.
- Consistently OutstandingAdmiralDined on 11/21/2014It is always a pleasure to dine at Restaurant Orsay. The food is prepared and served with perfection!Special Features:I would recommend this to a friend.
- FabulousMasonDined on 11/21/2014Outstanding romantic dinner, a little taste of Paris!Special Features:I would recommend this to a friend.
- Need helpfs4569Dined on 11/19/2014Too many customers, not enough employees. If you have plenty of time and don't mind if you have to wait for a table or a drink, it's worth it. But, if you expect to be seated at your reservation time and like to sip your drink, well ...Special Features:
- 25th Celebration choiceTNCFLDined on 11/18/2014First time visit to Orsay, 100% delivered in all respects. Will go back often!Special Features:I would recommend this to a friend.
- TriciaVIPDined on 11/15/2014What a wonderful evening celebrating friendship! Fabulous food and excellent table service.Special Features:
- Great food and great servicePWCMDDined on 11/14/2014We have dined at Orsay a number of times, each time with a different server. Servers had been competent but Patrick who took care of us this time was special. He knew the food and he knew the wine. My guest was gluten intolerant and Patrick helped her come up with an entrée that she could eat and she said it was delicious. My own entrée was delicious as well. Absolutely the only problem with this restaurant is the noise level which is beyond energetic. I found myself leaning across the table with one hand cupped around my ear in order to hear my guest. Although I prefer Orsay to other Jacksonville restaurants we will likely not dine here often simply because of the difficulty conversing.Special Features:I would recommend this to a friend.
- First trip won't be my lastJaxfiddlerDined on 11/9/2014I enjoyed an evening at Restaurant Orsay this past Sunday. The occasion was my husband's birthday, and the event did not disappoint. We had amazing cocktails while awaiting the rest of our party.....the "house" gin and tonic is not to be missed. For our salad course, I enjoyed the spinach salad and my husband had the green bean salad. Both excellent. My husband and I enjoyed the pork chop entree.....delicious. My husband was surprised with a creme brulee, complete with lit candle, as a birthday treat. Our server was a bit distant at first, but warmed up during the course of the evening. I can definitely say that our first trip to Orsay will not be our last.Special Features:
- Excellent ServiceLindaDined on 11/8/2014Our server was Patrick and he was great. All of the employees went out of their way to make sure we had a great experience. Food was good but I would not say fantastic. We will definitely return because the employees make the restaurant.Special Features:I would recommend this to a friend.
- 20th anniversaryDisappointedDined on 11/8/2014I was looking for a romantic place to spend out anniversary and I am little disappointed with my 1st experience with Orsay. We were seated so close to another couple that I was closer to the man next to me than I was my wife across from me. I asked to be moved and we were moved to a similar situation although the other couple was not as close this time. I did ask if we could be seated at the table by its self behind us and was told NO (no one sat at that table until we were leaving) and there were other (solo) tables that could have been used that were not. We seemed to be grouped together to make it easy on the servers.....one long table along the back wall. $30 for 3 scallops and some risotto. I did get free dessert.Special Features:
- OpenTable Diner Since 2014Dined on 11/8/2014We had an exceptional time at Orsay. The food was great. They have a fantastic wine list and Bourbons that I never knew existed. Orsay has made our list of date night places.Special Features:I would recommend this to a friend.
- Fantastic!sandm239Dined on 11/1/2014We were late with our reservation due to the FL-GA game traffic but the hostess greeted us with welcome smiles. Our server (and the entire staff) was excellent and was most knowledgeable about the entire menu. Great recommendations on the wine, oysters and mushroom bisque. Everything that we had on the menu was outstanding (escargot, lobster pot pie, bouillabaisse, duck and steak frites). Appreciated the extra effort provided by our server on the wine and desert. Attention to detail including filling empty glasses of water and replenishing silverware after each course was second to none. Great dining experience and look forward to returning to Orsay next time in Jax.Special Features:I would recommend this to a friend.
- A+ ServiceOrdinaryJoeDined on 10/31/2014The young lady who took care of us was an ardent example of customer service. Hats off…thank you.Special Features:I would recommend this to a friend.
- First timeAnettlesDined on 10/31/2014We chose orsay for my dad's 59th birthday and there was not an ounce of disappointment. The mushroom bisque was to die for. We enjoyed the appetizers and entrees as well. Our server Patrick was spectacular and attentive. We will definitely go back for another special occasion.Special Features:I would recommend this to a friend.
- Great!!!omarinDined on 10/30/2014I loved ot, great steak, fantastic list of wines and/exceptional customer service. It won't be my last visit.Special Features:
- Special OccasionjackcityDined on 10/25/2014We can not wait to go back again. At Orsay the food is great and the service was more than expected.Special Features:I would recommend this to a friend.
- There were mistakesdavisDined on 10/24/2014We ordered two old fashioned's with jalapeno bitters that came out completely undrinkable. It tasted like we were drinking pure jalapeno bitters. The escargot was unflavored, but it sits on a bed of buttery garlic mushrooms, so in reality it is an expensive dish of sauteed mushrooms. Our final check at this restaurant was twice as much as we have spent at other places that have included wine pairings and 6 course tasting menus. I am disappointed that we spent so much here when we could have had much better food,experience, and drinks elsewhere. For our next anniversary we will do Matthews or Ice Plant.Special Features:
- One of Very Best in JacksonvilleAdmiralDined on 10/24/2014Superb menu using many locally grown & seasonally appropriate items. Service is impeccable.Special Features:I would recommend this to a friend.
- Good food, small portionsbeentheredonethatDined on 10/23/2014Good food and great service, unfortunately you will most likely leave hungry unless you fill up on bread.Special Features:I would recommend this to a friend.
- Server Brian made it happenOpenTable Diner Since 2014Dined on 10/19/2014Five of us girls went to Orsay's for Brunch. The food was great, but Brian made it happen. We ordered a bottle of Sparkling wine and just when he was going to open it I asked if he could saber the bottle.....sure enough we went outside and he opened the bottle much to our excitement. Fun for all.Special Features:I would recommend this to a friend.
- Wonderful experienceKellersonDined on 10/18/2014I took my wife for anniversary and we loved the treatment, ambience, special touches, our server, and especially the food! Great customer service !Special Features:I would recommend this to a friend.
- Best of Jacksonville?SouthernSueDined on 10/18/2014We decided on Restaurant Orsay based on the reviews from several web sites (including OpenTable). Can't be. I ordered Coq au Vin, my husband ordered flounder. What I got was a grilled chicken breast sitting on a mound of gravy. Julia Child rolled over in her grave. Although it was replaced without any fuss by a good beef stroganoff, the manager ascribed the dish to an "innovative" chef. I'll say! We heard they will be representing Jacksonville at the Super Bowl in New York next January. Good luck with that!
- Made the AnniversaryDepotCharlieDined on 10/18/2014Wonderful server was attentive but relaxed. Food was impeccably prepared with a complexity of flavors that was refreshing and will bring us back again. Will tell all how enjoyable our night was. Bravo!Special Features:
- One of Jacksonville's best..gbeereDined on 10/12/2014Super easy reservations with Open Table..Anniversary brunch. Great experience. The food is always amazing but our favorite part about Orsay is the customer service. Every person working in the restaurant was engaging, polite, and personable. Nice touches like champagne to celebrate and something as simple as the receptionist wishing us a happy anniversary as we left was great. Who ever trains the staff deserves every penny they are paid. These people have nailed it.Special Features:
- Hard to believejbeatsDined on 10/12/2014Hard to believe we were in a Jacksonville restaurant. The food was great. What can I say about the Bloody Mary.Special Features:I would recommend this to a friend.
- favorite jax restaurantDebbiegDined on 10/10/2014still one of our favorite jax restaurants - food and service is always great. We had reservations and were seated in the newer back dining room. Room was lovely, but we missed sitting in the original dining room near te kitchen. As foodies, we like to watch the kitchen activity and will request that location next time, but otherwise great experience as always. Brian our server was awesome.Special Features:I would recommend this to a friend.
- I never liked duck ..... Until now!GlutenFreeDinerDined on 10/5/2014The summer cassoulet was outstanding. The crisp outer skin sealed in all the flavor and the fowl ever so moist and delicious. It sat atop field peas, grape tomatoes, bacon and a savory rue. My wife had the duck breat and we paired it with a smoky Pinot noir from Sonoma. The braised brussel sprouts and bacon was nice side to add depth of flavor to our meal. The creme brûlée was paired with a Hungatain dessert wine that made your whole mouth explode with hints of caramel and honey. Overall, it was a marvelous dining experience and can't be recommended highly enough. I am so appreciative of their fine cuisine as I have Celiac's Disease and our entire entire meal was gluten free!Special Features:I would recommend this to a friend.
- Great BrunchHappyDiner1VIPDined on 10/5/2014Wonderful food, great atmosphere, fabulous service!Special Features:
- Wonderful Meal & Nicely PricedchooseanicknameDined on 10/4/2014We thoroughly enjoyed our first evening at Orsay. The food was very good from beginning to end and the service was great as well. We were even pleasantly surprised by the prices NOT being as high as they could have been for the quality of food and service comparable at other fine dining establishments. The small plates served during happy hour were especially nice. We will definitely return for more.Special Features:I would recommend this to a friend.
- hungry7Dined on 10/3/2014The food here is incredible. We both ordered fish dishes, although different ones. I had the Carolina trout. The haricot vert (green beans) that came with the trout were the best I have ever had. We ordered a side of brussel sprouts with had chunks of smoked bacon-wonderful. Both fish dishes were cooked to perfection. We skipped bread so that we would have room for dessert. We shared the mocha dessert and the chocolate one. They were both excellent. We will be back next time we are in Jax. When I rated the noise level for this review know that there are 3 different rooms in which to be seated for dinner. It was noisier in the middle room with the open bar. Our room was much quieter, which we preferred.Special Features:
- OpenTable Diner Since 2012VIPDined on 10/3/2014We have eaten at Orsay for years and the food has always been wonderful. This time my husband had beef stroganoff and said it was terrible. He has ordered it before and thought it was fine. I am not sure if they changed the preparation or if it was just a bad night but it was unfortunate.Special Features:
- Change the menuVillaRiva4Dined on 10/3/2014I was disappointed to find that in the 5 years that I have eaten at Orsay, the menu NEVER changes. A good restaurant ought to change its menu at least every season, or 4 times a year. Until the menu changes, I won't be back.Special Features:
- Immaculate dining experience!AnthronoleDined on 10/2/2014First time at Orsay and it exceeded expectations. The ambiance is perfect. The chef combines a variety of ingredients that dance and tease yet satisfy the pallette. Our server was polite, friendly and knowledgeable.Special Features:I would recommend this to a friend.
- Good choice in JacksonvilleRalph70Dined on 10/2/2014The wine list is superb, though pricey. The menu options are eclectic with a bent toward seafood. Our service was first rate.Special Features:
- MemorableStubbyDined on 9/28/2014Orsay was the perfect place to celebrate our 29th anniversary. Everything was perfect. The food was spectacular, service extraordinary, and ambiance set a romantic setting. This is now are #1 restaurant in Jacksonville.Special Features:I would recommend this to a friend.
- Birthday treatDoloresDined on 9/28/2014Our waiter was fun, our group of 4 sampled so many foods, we enjoyed the menu, we liked our food. Thanks!Special Features:I would recommend this to a friend.


text:
>La Grande Observer | Union and Wallowa Counties' News Leader
view all La Grande Observer print publications »
The LaGrande Observer is now online in a Replica E-edition form and publishes Mondays, Wednesdays and Fridays. Current subscribers have full access to the E-edition.
If you are not a current subscriber, subscribe today for immediate access.
Agility competitor Verlynda Hurr demonstrates how her border collie, Devlyn, watches her for instruction on what to do next in the agility course. (Kelly Ducote/The Observer)
NORTH POWDER — Four-legged, furry-tailed girls Roxy and Devlyn jumped through hoops Thursday to impress students from North Powder Charter School.
The students walked over to North Powder's Dog Agility Park just down the street for a presentation from owner and instructor Carolyn Flynn on the sport of dog agility.
"It's important to understand dogs are our friends and part of our family," Flynn told students before Roxy and Devlyn took center stage.
Flynn explained that dogs communicate with their owners.
"Can you tell when they're hungry? Can you tell when they want to go outside?" she asked students.
Agility competitor Verlynda Hurr then brought out her dogs, Roxy and Devlyn, to run the course at the park.
Hurr said dog agility is a great thing to expose to children because it encourages them to get active outside.
"A kid can do this," she said. At Hurr's latest trial a 5-year-old girl took her dog through tunnels for the first time. Though she did not place, the audience cheered for her all the same. "That was her first show," Hurr said.
Dog agility dates back to the late 1970s in Great Britain, but competitions can now be found worldwide. Hurr and Flynn said that the sport builds teamwork and isn't about being perfect or winning.
"They don't always do what you want, but you see how happy Devlyn is," Flynn told students after Devlyn skipped an obstacle in the course. Devlyn, a 3-year-old border collie, is in her second year of competition and still new to agility.
Flynn describes herself as a dog psychologist who understands the wants and needs of dogs. She has been training dogs for more than 30 years and holds agility classes at her park. Flynn said she was "thrilled" when North Powder teacher Christine Aldrich approached her about doing a presentation for the students.
Aldrich said she and Flynn had been talking about doing the presentation for a while, but the timing didn't work out until now.
"I know how much children like animals, and I knew that would be something that would interest them," Aldrich said.
Aldrich stressed the importance of sharing something positive with the students. That positivity is a keystone of Flynn's training methods.
"I think we can educate them to treat dogs well," Flynn said. Hurr and Flynn agreed one goal of theirs is to stop animal abuse and encourage healthy, familial and communicative relationships between owners and dogs. "It's not because people are unkind, they just don't know what's required to take care of dogs," Flynn said.
oem software indesign http://web.taftcollege.edu/athletics/alu... cheap windows xp licensecialis mg le moins cher levitra doctissimo viagra en vente libre en suisse
receta viagra natural http://www.nhcadsv.org/book9/index.php?p... http://www.nhcadsv.org/book9/index.php?p...cheap windows 7 oem software buy adobe premiere elements 12 canada download camtasia 7 windows buy microsoft office for students download indesign swatches purchase visio software


text:
Please login to get more out of this site
You are currently not logged in, do so now to add comments, like articles as well as photos, submit to competitions, translate articles and gain access to unlimited photo upload! If you are not registered yet, go here to find out more about Lomography and join now! If you just want a limited account for now you can use Twitter or Facebook. We would love to have you as a member here!
139 people like this photo
Liking photos helps us to present the best ones to you and others. 139 people like this photo. 139 people like this photo: koduckgirl, didgitalbullet, he-mo, chourique, opon21, deprofundis, mariskaviska, pingeun, joseman, poepel, barakalofi, grazie, clickiemcpete, lienchen, rik041, lilithmoon, liquorice, realrampage, robter, marieta, adi_totp, mikahsupageek, javihacefotos, spongypenny, albeelee, iambb_, area51delcorazon, suizidekid, isabel_mebarak, chilledgreen, szzs, littlekoala, kleeblatt, nuhdos, neja, endorphin, oscarrastaman, original_j2, novotao, saidseni, lazybuddha, sye, nacarilegea, lereile, tyler_durden, oliviermenard, furn7973, arurin, sibila, trashpilotin, enlomarte, igmaro, escudero, agenciafleur, sammi80, mafiosa, tiano, yyyhorn, mich, triky76, emkei, redtulip, clownshoes, traaaart, bellslomography, gateau, mingkie, yokekei, 134340, minilidia, dreadlockboy, why-yu, ryszardl70, espiadimonis, meryl, fayeusokoi, hanibale, 13thfloor, sprofishgel, annita, riotxriot, gunship, antea, jeabzz, weleasewoger72, lighthouseblues, doroteacorrea, adash, eola21, melissajtest, tere, fabioduarte77, rudemuinho, throughothereyes, 87lomotempura, vgzalez, ohpleasedontgo, icomewhenieatcaponata, snailish, artistaconvidado, srmarcus, toni78, juditto, sweetyyydreams, gatokinetik-o, jandra, jasiehasie, riko55555, honru, lucaro, drame, v3ml, guanatos, volker-jp, weedos, troch, rochi, lauralaula, gemma81de, louzislouz, jarvislomo, cassiopea, bombuzaka, hankerkizia, feelux, aexel, artichekt, fisher-price, rubyjoyceanne, ramseses, warning, 4ene4s, azotolina, camerabrain, colla, gengorou, jbeischer, duendedelparque, and gibri.
6 comments
nice one
ésta también me encanta!
Very cool album.
Esta es brutal
Where is this?
Nearby popular photos – see more
Nearby LomoLocations
Independent Bookshops in Madrid
I can't help it. It's the worst of my vices. A compulsion, an irresistible and unstoppable p…
La Mallorquina
La Mallorquina is one of the oldest cafés and bakeries in Madrid. It was founded in 1894 and…
San Andres Place and Chapel of Obispo in Madrid
It was a sunny day of February, and I was visiting Madrid with two friends. We stopped in th…
Plaza Mayor
If you are visiting Madrid, then you should definetly pay a visit to the Plaza Mayor, one of…


text:
| Call or Text 309-452-3559
1520 E. College (really Young St.) Normal IL 61761
Turn in at College Hill Meat. We are behind Wild Birds Unlimited.
|Serving Bloomington, Normal, Heyworth, Lexington, Towanda, Pontiac, Chenoa, Hudson, Cooksville,
El Paso, Gridley, Carlock, surrounding areas, and visitors!
|Please watch the date you are
booking! The first available spot
may be a week or more away.
One dog per spot, please!
Thank you!
|Tuesday, Wednesday 9:00AM - 6:00PM Thursday, Friday, Saturday 8:00AM - 6:00PM
Closed Sunday & Monday Early Bird drop off Thursday or Friday, by request
|Every groom starts with a belly rub and ends with a treat !


text:
Head of Software .. - Cwmbran - £70000 p/a -
Administration As.. - st austell - £8.50 p/h -
Senior Network En.. - Cwmbran - £55000 p/a -
Regional Sales Ma.. - New York - £49299.64 p/a -
Acorn's well-respected Executive Search & Selection Division offers an unrivalled dynamic and progressive executive and management recruitment service that places Directors within a number of specialist fields. We source and place the most experienced and talented professionals into senior / executive management and board-level positions across the UK, with salaries varying from £50,000 to £500,000 per annum.
Having worked closely with business leaders for over twenty years, we have completed successful placements for a diverse range of clients from blue-chip organisations to owner-managed businesses, SMEs and privately-held companies.
Our in-house recruitment specialists and executive headhunters provide this niche Executive Search & Selection recruitment service in the following sectors:
We undertake both permanent and interim senior level appointments, within the following areas of employment:
We are different from other executive search providers as we regard both the companies and professionals we act for as our clients. As such, the interests of all parties involved throughout the search process are considered and respected. We believe this, and our exceptional service levels, distinguishes us from other, more traditional, recruitment companies.
We build long-term partnerships; investing time to understand how you do business, exploring the challenges that you face and learning about your plans for future development, expansion or consolidation. We also spend time following significant experts in their careers, recognising potential leaders for your company.
Our extensive range of executive and management recruitment services include:
Our service is built on reputation and we therefore attract exceptional candidates who appreciate our consultancy approach, the calibre of companies we work with and the quality of job opportunities we are able to offer, which ideally match their skills set, experience, motivations, salary expectations and career aspirations.
At Acorn we pride ourselves in our ability to develop strong and lasting relationships with candidates. We invest time and resources to maintain and build upon those relationships. We are in the best possible position to advise our candidates as to when and crucially to whom they should consider their next career move.
This is particularly important when our clients are looking for individuals with niche or scare skills as we are able to identify a number of ideal candidates who would not be available through traditional recruitment methods.
To discuss your executive recruitment needs submit an enquiry or submit a vacancy on-line.
Whether you are actively seeking a new role or considering the options available we will work with you to ensure you are fully supported and receive a service which is designed to meet your personal needs.
We believe our own success is measured by our candidates' success. Therefore we adopt a long-term, partnership approach to your recruitment needs. We are happy to invest time in getting to know you, your ambitions and goals; ensuring you receive exceptional service levels and a commitment from us which is hard to match.
For those individuals who are not actively looking for a new position, or you work in a niche industry where opportunities become available less frequently, we are happy to stay in close contact, monitoring the market on your behalf and advising if a relevant opportunity arises.
By understanding your needs we are able to act quickly and effectively on your behalf.
Click here to see our latest executive and management roles.
Copyright © Acorn 2014 | Cookie Information | Acorn is the trading name for Acorn Recruitment Limited and Acorn Learning Solutions Ltd
Registered in England, 3358533 and 04217753 | All rights reserved. Copyright © 2014 Acorn


text:
Hey, hey, hey. We're back up in your ears with a new episode jam packed to the gills with a discussion of 21 Jump Street (which was surprisingly good!), The Sound of My Voice trailer (which is super awesome!), news about the Ninja Turtles (which is stunningly lame!) and Jack Ryan (which is stunningly neutral!), Poolboy (which is mind-numbingly enjoyable to one of us!), and Hakus (which are supercalifragalisticexpialidocious!). Listen up and then meet me on the other side for the trailers, yo!
On Your Radar: The Sound of My Voice
This is how I like my sci-fi best: subtle and smart. Oh hell, who am I kidding, I'll gobble up dumb and obvious sci-fi like a malnourished hungry, hungry hippo. Still, this looks goooood.
Netflix Roulette: Strigoi
I'm about to find out how I feel about darkly comedic supernatural material set in Romania. Join me.
Please sign up for our RSS feed HERE, download our podcasts and rave about us in the comments section of iTunes HERE, follow us on Twitter HERE, and become a fan of us on Facebook HERE! You can also listen to our bit we do for KVNO radio HERE. And as always, email any comments and concerns to firstname.lastname@example.com.
entered on 03/23/12 at 09:02 PM | read comments »
Cutting Room provides breaking local and national movie news … complete with added sarcasm. Send any relevant information to firstname.lastname@example.com. Check out Ryan on Movieha!, a weekly half-hour movie podcast (movieha.libsyn.com/rss), catch him on the radio on CD 105.9 (cd1059.com) on Fridays at around 7:30 a.m. and on KVNO 90.7 (KVNO.org) at 8:30 a.m. on Fridays and follow him on Twitter (twitter.com/thereaderfilm).
entered on 03/21/12 at 08:05 AM | read comments »
Greetings earthlings. We come in peace. Or at least in pieces. This week our audio extravaganza is inexplicably divisive, as Matt and I brawl repeatedly over the sorts of things nobody should really brawl about (including, but not limited to varying opinions on breakfast cereals). This week we discuss fairy tales and garbage pails, a murdering wolf-kid trailer, the problems with John Carter's John Carter, the vile spawn of Tom Hanks, and poetry. All in all, it's not a bad way to treat your ears. Listen up, and I'll meet you on the other side with the trailers we discussed.
On Your Radar: Citadel
Feral children are the most horrifying things in the world. They combine my fear of children and, you know, werewolves. It's a horror movie that isn't exactly a horror movie, and those are my favorites. Get terrified below!
Netflix Roulette: Poolboy
This is real. This is a real thing. And we're going to watch it. I would describe further, but I really think the trailer speaks for itself.
Please sign up for our RSS feed HERE, download our podcasts and rave about us in the comments section of iTunes HERE, follow us on Twitter HERE, and become a fan of us on Facebook HERE! You can also listen to our bit we do for KVNO radio HERE. And as always, email any comments and concerns to email@example.com.
entered on 03/16/12 at 03:06 PM | read comments »
Hunger Games: Mockingjay Part 1
Half of what promises to be an epic conclusion to a fabulous series.
A delirously fun satirical send up of artistic pretension.
"The Grapes of Wrath" in documentary form set in North Dakota.
If this was humanity's last hope, give up.
A condemnation of crime pornography with a chilling central character.
You kill his dog, he kills a million people. You've been warned.
The type of smart, ballsy satire that comes along all too rarely.
War is hell, but this movie is just hella slow.
The Burden of Actual Christianity
Most praise for writer/director Jesse Moss's documentary, The Overnighters, has rightly been focused on its Steinbeckian...
Preposterous, pseudointellectual, poorly constructed, clichéd, impenetrably masculine, goofy and possessed of an...
Yesterday, CNN showed reporters physically chasing a woman connected to the Ebola scare. Not too long ago, a Fox News...
John Wick killed three guys with a pencil.
John Wick is so good at killing, he had to bury his guns beneath a cement floor...