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In an article titled: "Honest Grading The truth, the whole truth and nothing but the truth," Martin Rappaport once again lashes out at EGL International and the problem of overstated diamond grading reports. He brings up valid points on the effect to our industry of applying common terminology with varying standards. I share his dream of cleaning up the fetid mess we see in the market. But is it possible?
GIA created the terminology for communicating diamond qualities using D-Z for colour and FL-I3 for clarity. They apply their own standards to the use of the system and produce diamond grading reports. GIA never patented, trademarked, copyrighted, or set into place any formal protection to the terminology leaving it open to interpretation. EGLI is correct, there is no international standard. The market may have determined that GIA reports bring a higher price and therefore may be considered as a standard but that is just common usage and has little legal weight.
We could even call into question the use of GIA as an industry standard. A standard should be consistent at all levels. GIA labs are usually consistent but most people in the diamond business have at some point resubmitted stones to different GIA labs hoping for and getting a better grade.
GIA is also the most recognized name for gemmological education. They teach the GIA nomenclature and standards. Unfortunately the standards they teach are not the same standards used by their lab. They teach an eye-visible inclusion should be an I1 but might reach as high as SI1. Yet there are plenty of examples of GIA reports with eye-visible inclusions up to VS1, mostly on larger stones. That can be an expensive inconsistency for someone relying on their GIA training to grade a stone for sale.
Even if GIA was perfect and consistent, getting everyone to adhere to GIA standards would be nice...but impossible. That genie will never go back in the bottle. It's too late. There is too much junk paper already on the streets using GIA terminology. We can't wave a wand and make it go away.
We need to start over with three basic requirements:
Consistency, Precision, and Accountability.
Consistency and Precision can both be handled through technology. We need properly calibrated grading devices that are able to deliver precise numerical results. These should be the same every time on any unit. Numerical grading will eliminate the problem of grading ranges; getting rid of one of the hidden fudge factors found even in the most honest grading where a "High G" will sell for a bit more than a "Low G."
Precise, repeatable grading leads to precise and consistent pricing. Without that precision we can forget about a diamond ever being a commodity.
But none of this will work without the one thing that is sorely lacking in the diamond grading industry: Accountability. We simply don't have it. Every level of the industry relies on lab reports to make important financial decisions. Though the reputation of a jeweller or diamantaire may ride on these reports, not one single lab will stand behind their grades. Every lab, including GIA, has a disclosure paragraph stating that this is only an opinion and the lab holds no responsibility for anything...even errors. They hold their own customers responsible for the lab's mistakes. The lab screws up, the diamond seller gets sued.
Don't blame one lab for misuse. Blame all of the labs for cowardly hiding behind fine print and not having the courage to stand behind their grades. Until a lab comes forward that can eliminate subjectivity, produce precise repeatable results backed by the willingness to guarantee their reports ...we will never end the problem of misuse of grading.
Without accountability, Mr. Rappaport's dream is sadly impossible.
Visit www.JewelleryNewsAsia.com for more industry news and features.
David Weinberg
Director, Partner at Multicolour Gems Ltd (www.multicolour.com)
The cut is what gives a gemstone its beauty and brilliance. An ideal cut which reflects all the light in an even pattern without any darkness or windowing is always preferable when rough of a suitable shape and clarity is available. In faceted stones, specific indices and critical angles are what produce the maximum brilliance.
The proportions and angulations for diamonds are well known and an ideally proportioned diamond is always desirable. Diamonds are relatively clean and their natural habit is generally ideal for cutting round brilliants to ideal proportions.
Colored stones are a different story. They are normally not clean and their shapes can be blocky, rounded, angular, tabular, elongated or flat. And, because color is the most important factor affecting their valuation, the color needs to be carefully considered in any kind of decisions concerning the cut.
(Aquamarine weighing 1.40 cts and Spinel weighing 1.46 cts from Tunduru,
Tanzania cut into a fancy lip shape from Multicolour.com)
Modern faceting equipment makes it relatively easy to cut a colored stone to ideal proportions with the correct critical angles. Faceting diagrams with the angles and indices are readily available and any dedicated hobbyist will be able to cut perfectly proportioned stones in a short time if they are working with inexpensive materials and are not concerned about yield.
However, since color, clarity, and carat weight are at least as important as cut, every colored stone cannot be cut to ideal proportions. Some rough is very flat, some is heavily included, some is dark, and some is light. Dark stones cut to perfect proportions may increase in value because stones always become lighter as their size is reduced. Conversely, light stones can easily lose value when they are cut down because their color will become lighter. Flat stones cut to perfect proportions will yield tiny stones that will be worth less than if they remained flat and windowed. Heavily included stones should be cut en cabochon, and over dark stones may look even better with a window to lighten their body color.
Inexpensive stones can always be ideally cut and the quality of the cut will add value to the stone. With a low value and plenty of availability on the supply side, the final weights and sizes of the less expensive gemstones are not critical.
(Pair of Tanzanian emeralds weighing 3.75 cts cut into a drop shape from Multicolour.com)
For the rare and expensive gem materials the situation is completely different and the final weights and sizes of the stones are a critical part of their valuation. Valuable gemstones cannot simply be ground to perfect angulations with out the considerations of color, size, weight, and the locations of the inclusions. In many cases the less than ideal cut will be worth more than the same stone cut perfectly because of its larger size.
Native cuts
Native cut is normally a condescending term used to describe poorly proportioned gemstones. The implication is that natives living in the jungle or near the source are unable to cut stones properly. This may or may not be the case but some of these cutters may have a lifetime of expertise and they are well aware of what they are doing. The truth of the matter is, wholesale gemstones prices are based on their price per carat. These cutters sell wholesale to dealers and they want to maximize the weights for their market. They have no market for end users and it would useless for them to cut to ideal proportions and angles because their customers would not pay for the associated increase in price and they would be losing money.
Perhaps a better description would be the "first cut". The first cut is like a rough draft. And in the case of more expensive materials, they should be cut roughly the first time to get a better idea of their color and the clarity. In fact some of the very people that complain about native cuts are hobbyist cutters/resellers who love to buy them because they can easily foresee what they can achieve by re cutting them. Good cutting is the process of cutting a stone from the rough to the end product and there can be a whole series of cuts in that process. There is absolutely no advantage to cutting a stone perfectly on the first try.
Companies that process quantities of valuable rough incentivize the cutters by paying them per carat. The cutters don't really care because they are not the owners of the material. However, when they are paid for producing the largest possible stones, they will pay attention and do just that. After that, the finished stones can be re selected for better cutting or calibration or special cuts. There is no other way to control the large scale production of valuable or even relatively valuable gemstone materials. Weight doesn't really matter for soft and abundant stones like Amethyst, Citrine, and Topaz, but yield is critical for valuable stones like Rubies, Sapphires, Alexandrites, Tsavorites, and Emeralds.
For wholesalers and gemstone manufacturers, a compromise between weight and ideal proportions is the best solution. Some people want a large flat stone that will look big in the ring but cost less while other customers would prefer a small stone for the same price with perfect proportions and angles. And, as most gemstones are included to some degree there is no simple easy rule for every stone. Many successful wholesalers prefer to offer stones in a nearly finished stage so they still have an option to recut, repolish, reshape, calibrate or to cut perfectly for their intended market. Once the stone is cut and reduced in size, it can never be sized up again. There is no undo button!
As a first step, large and valuable stones like sapphires, rubies, and emeralds are always cut for weight. In small melee sizes, these stones can be precision cut because the rough is less valuable. However, as the sizes and weights of the stones increase, the valuations of the stones become primarily linked to their weight, color, and clarity.
Fancy and precision cuts
These kinds of cuts can look great and may maximize the brilliance. Some of the styles are creative but most are just variations of established cutting patterns. Although, there are some exceptions, the cuts are primarily used for less expensive gemstone materials to add value. When sellers mention "designer cut" or "precision cut" to the description of their product, it adds a great deal of interest but these cuts are rarely applied to valuable materials because conventional cuts are more accepted. Designer cuts of soft stones like Amethyst, Citrine, or crystal Quartz or common stones like Topaz do not add any resale value to them. These gemstones may look great but with a lower hardness or no foreseeable rarity, they will never have any resale value.
Nowadays, customers can choose between perfectly cut smaller stones or larger or even much larger stones for the same price. When asked, many customers will prefer the perfectly cut smaller stones but when its time to actually buy, more will go for the larger stones at the same price. Opinions and tastes will vary and the ability of the cutter is evident in the finished product but size, clarity, and color are at least as important as the cut.
Cutting colored stones is an art. Computer programs can analyze diamond rough and offer the best possible orientation and yield but colored stone cutting is complicated in other ways. Because of the colors, the pleochroism, and the orientation, diamonds rules will not work and perfect ideal cutting is simply uneconomical for many of the more valuable colored stones because their final size is as at least as critical as their cut. The cut is the only gemstone parameter that can be fixed so a less than perfect cut is not the end of the story and it can still be easily rectified by an experienced lapidary.
US demand for gold jewellery increased by 4 percent year-over-year to 34.4 tons, according to the World Gold Council. It was the sixth consecutive quarter of year-over-year growth.
The WGC, in its Gold Demand Trends report for the third quarter of 2014, said the economic recovery and a downward trend in the price of gold created a "revival" of gold jewellery demand in the US that had a "ripple effect" around the world.
"The US sucked in greater volumes of gold jewellery imports from markets as diverse as India, China, Italy, Mexico and Oman,"
"The US sucked in greater volumes of gold jewellery imports from markets as diverse as India, China, Italy, Mexico and Oman,"
According to the report released last week.
"Third quarter growth in the US market was very much an extension of the trend that has prevailed since early last year. Mounting conviction in the economic recovery has boosted sentiment and whetted consumers' appetite for discretionary purchases. Gold jewellery has been a clear beneficiary: improving sales of higher carat and non-wedding related items helped demand to the highest Q3 total since 2009."
"Third quarter growth in the US market was very much an extension of the trend that has prevailed since early last year. Mounting conviction in the economic recovery has boosted sentiment and whetted consumers' appetite for discretionary purchases. Gold jewellery has been a clear beneficiary: improving sales of higher carat and non-wedding related items helped demand to the highest Q3 total since 2009."
The report added,
"Lower gold prices have aided the recovery of US demand as retailers are more easily able to meet key price points without crimping margins. Or, similarly, to increase karatage while maintaining price levels. This has enticed some mass- market retailers back into the gold jewellery sector."
"Lower gold prices have aided the recovery of US demand as retailers are more easily able to meet key price points without crimping margins. Or, similarly, to increase karatage while maintaining price levels. This has enticed some mass- market retailers back into the gold jewellery sector."
Gold Demand Trends Q3 2014 Infographic | Source: WGC (World Gold Council)
On a global basis, gold jewellery demand fell 4 percent year-over-year to 534.2 tons for the third quarter. However, the decline comes against an unusually robust third quarter of 2013, which experienced the strongest growth for jewellery demand since 2008.
"Longer term analysis shows a market in good health. Q3 demand was marginally stronger than the five-year quarterly average of 527.6 tons, while year-to-date volumes continue to extend the broad uptrend from the low seen in 2009,"
"Longer term analysis shows a market in good health. Q3 demand was marginally stronger than the five-year quarterly average of 527.6 tons, while year-to-date volumes continue to extend the broad uptrend from the low seen in 2009,"
the WGC said in its report.
India had the strongest third quarter by far as it experienced a 60 percent year-over-year increase in gold jewellery demand to nearly 183 tons—the second highest third quarter on record, the WGC said.
"The third quarter of 2013 was decidedly weak as the introduction of complicated new measures to restrict gold imports and the subsequent sharp rise in local prices knocked demand,"
"The third quarter of 2013 was decidedly weak as the introduction of complicated new measures to restrict gold imports and the subsequent sharp rise in local prices knocked demand,"
"But this quarter, other more positive forces were also at play."
"But this quarter, other more positive forces were also at play."
Among those forces is the confidence in the new Indian government led by Prime Minister Narendra Modi, a drop in the price of gold and robust buying during the Diwali festival season.
Meanwhile, China experienced a 39 percent year-over-year decline in gold jewellery demand to 147.1 tons. Hong Kong (where consumers from the mainland China account for most of the demand) fell 31 percent to 9 tons. The WGC said much of this decline is in comparison to the rapid expansion throughout 2013 and that gold jewellery sales are normalizing.
"18-karat (K-gold) jewellery was relatively more robust than the 24-karat (chuk kam) segment,"
"18-karat (K-gold) jewellery was relatively more robust than the 24-karat (chuk kam) segment,"
the WGC said.
"The government's anti-corruption drive may have contributed to this trend."
"The government's anti-corruption drive may have contributed to this trend."
Visit www.JewelleryNewsAsia.com for more industry news and features.
India and China, the two pillars of global gold market have been engaged in fierce competition as far as consumption of the yellow metal is concerned. The 'Numero Uno' status enjoyed by India as the highest gold consuming country was snatched away by China in 2011. But India has regained its number one position in the third quarter of 2014 with gold jewellery demand sharply dropping in China by 39% and surging in India by 60%.
Mr. Alistair Hewitt, Head of Market Intelligence at the World Gold Council (WGC) says,
"Our forecast for the remaining year is the same for both India and China. We expect demand in both to come in at between 850-950 tons. Both the countries remain very positive pillars of the global gold demand."
"Our forecast for the remaining year is the same for both India and China. We expect demand in both to come in at between 850-950 tons. Both the countries remain very positive pillars of the global gold demand."
Last year's number one consumer China saw a 39% drop in jewellery consumption as well as a 30% downfall in bar and coin investment. Its combined demand came down by 37%. The gold crazy country India once again re-established itself as the world's biggest gold consumer, buying 225.1 tons of gold jewellery, coins and bars during the third quarter as compared to compared to 182.7 tons in China.
Glitter of gold worries Government of India
Sounding optimistic, Mr. Somasundaram PR, head of the WGC's India Operations says,
"The demand would continue to have encouraging growth over last year as this is a good demand season and a lot of marriages are happening. Jewellery demand in India surged 60% in the Q3 but investment demand eased by 10%."
"The demand would continue to have encouraging growth over last year as this is a good demand season and a lot of marriages are happening. Jewellery demand in India surged 60% in the Q3 but investment demand eased by 10%."
"We (WGC) maintain our forecast that Indian demand would reach to 850-950 tons for the year, driven by jewellery purchases. But Investment demand is expected to fall to 25% of total demand this year from 37% the year before as a sharp price drop has upset the confidence of Indians in bullion as a store of value," he adds.
"We (WGC) maintain our forecast that Indian demand would reach to 850-950 tons for the year, driven by jewellery purchases. But Investment demand is expected to fall to 25% of total demand this year from 37% the year before as a sharp price drop has upset the confidence of Indians in bullion as a store of value," he adds.
The WGC's Q3 result analysis says that the jewellery demand is also boosted by a weakening of gold prices in rupee terms and by widespread confidence in a new government, along with the onset of the encouraging festival season.
India's September imports of gold surged by 450% to $3.75 billion.
"Demand for the Q4 as a whole is likely to be healthy but the September surge in imports is unlikely to be replicated," the WGC observed.
"Demand for the Q4 as a whole is likely to be healthy but the September surge in imports is unlikely to be replicated," the WGC observed.
The figures may prove to be morale-booster for India's jewellery industry but certainly not for the government which has been struggling with a high trade deficit. The India government raised gold import duty last year to a record 10% and made it mandatory by introducing the 80:20 Rule to export one fifth of all bullion imports.
As a result of the curbs on gold imports, India's Current Account Deficit (CAD) was well under control, but alarmed with the substantial surge in imports of the yellow metal during last couple of months, the government may be compelled to introduce such measures to regain control over the heavy gold imports.
India's October 2014 gold imports have jumped to 148 tons which indicate six-fold rise from less than 25 tons in the same month of 2013. Imports in the September quarter were up by 39%.
Top officials of India's Finance Ministry and the Reserve Bank (RBI) had met recently to consider tightening import controls on gold. But the meeting has remained inconclusive and they have agreed to meet again in a few days to take a decision, official sources say.
There is nothing else in the world that can melt a girl's heart like a beautiful, delicately crafted piece of jewellery. Not to mention though, that sourcing for Valentine's Day is a perennial challenge for many jewellery buyers.
Photo Source: Shutterstock
Motif that Sells
Motif that Sells
Elements such as a heart, bow-knot, cupid, and flowers can always be found in a Valentine's Day collection in eye-catching displays of jewellery stores.
Most women have a desire for a special gift, but not necessarily something really expensive, from their beloved on that day. The number one choice of all time which never gets old is also a straightforward option: Heart-shaped jewellery. You just know what it means right away.
Heart Pendant by Phu Nhuan Jewelry Joint-Stock Company - PNJ, Vietnam
White Gold Diamond Encrusted Heart Bracelet by Meira T Designs, USA
Left: Words of love (925 Silver Beads) by Keyline International Group Limited, Hong Kong;
Right: Tender Love Earrings by Regal Jewelry Manufacture Co Ltd, Thailand
Hearts Necklace with Diamonds by Ricky Jewellery Company Limited, Hong Kong
More Heart-Shaped Items
Left: I Love You Necklace; Right: I Love You Chained Ring. Both from Djula Jewelry, France
Lock Your Heart
Lock Your Heart
A locket is a perfect, personalised gift for this very special day. I know you may start thinking about its traditional use – shrinking and fitting in your lover's picture but you can actually be more open and creative towards this multi-purpose accessory.
Now there are various designs supporting your creativity including an interchangeable locket for setting your favourite natural gemstones or birthstones, and a locket with solid perfume which is also a big hit among working women. If you have a talent for making solid perfume, forget about the tin box and select the fashionable locket.
Hand Engraved Lockets by MPM Di Gobbato Srl, Italy
Left: Lady's Locket in Stainless Steel with changeable coins; Floating charms locket (25mm ) with open and close function. Both from Donny J Hong Kong Ltd, Hong Kong
Heart Secret Ring by BALEANI ALTA GIOIELLERIA, Italy
Heart in Heart Details
Heart in Heart Details
Using heart-shape findings to highlight your designs for Valentine's Day will add just the right touch of romance to your collection. A graceful and simple designed heart-shaped clip or chain would definitely make the whole piece stand out.
Left: 17x19.0mm Heart Disc SPAT by J. K. Findings, USA;
Right: Jewellery Clip by Yum Luk Kee Jewellery Ltd, Hong Kong
Wire Heart Chain by Big Silver Manufacturing Co Ltd, Thailand
Gift Box for Giving
Gift Box for Giving
Last but not least, don't forget the gift boxes and packaging for Valentine's Day. Appropriate packaging will create that sweet introductory moment when your beloved receives her special gift, so suitability is key to a right match. The choice is quite different from other seasons so it is important to ensure something thoughtful yet elegant.
Left: Jewellery box with mini LCD monitor by Odear Fashion Ltd, China;
Right: Leatherette Box by Man Yue Hong Industrial Ltd- Hong Kong
Left: Paper Jewellery Box for Valentine's Day by Land Fortune Industrial Limited - Hong Kong;
Right: Gift Box and Pouch in Paper/ Aluminium by Elegante Arts Packaging Company Limited- Hong Kong
View More Display and Packaging Items
JewelleryNetAsia is a B2B portal bringing Buyer and sellers in the jewellery and gem industry together online. Its online showrooms, directories and fair news attract over 66, 000 global jewellery Buyer every month to find new products, reliable suppliers and industry's leading events.


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The preparations are well underway for the annual Roche Percee Trail Ride and Wagon Trek – an August 8 to 10 event that is being organized by the Souris Valley Trekkers and the Roche Percee Recreation Board.
Spokesperson Joyce Schlapkohl said participants will enjoy a ride each day that will be anywhere from 16 to 32 kilometres. Other activities will also be offered.
The ride on August 8 will depart Roche Percee at 1 p.m. Supper will be served at 6:30 p.m. A social will follow.
The busiest day is August 9. Breakfast will be served at 7 a.m., and the ride leaves at 9 a.m. It'll be the longest ride of the three. Lunch will be taken out on the trail.
Supper is at 6:30 p.m. and a family dance will occur at 8:30 p.m.
The final day kicks off with a worship service at 8:30 a.m. and brunch is 30 minutes later. The trail ride starts at 10:30 a.m. and supper will be at 4 p.m.
Schlapkohl said registrations are coming in, and they typically soar during the final week before the ride.
"We usually have anywhere from 100 to 200 people on each ride," said Schlapkohl.
Meal vouchers are available for an extra cost.
Those who embark on each trail ride will view some stunning scenery, she said.
"It's in the valley, and we have a couple of gentlemen who plan the trails, and they do an excellent job of it," she said.
They try to ride through different areas each year, she said, but that is dependent on the amount of water in the area. The area along the Souris River is among the locations they to incorporate into the ride.
Participants travel at a relatively leisurely pace, she said, so they don't have to worry about wearing out the horses.
All children under the age of 18 have to wear an approved equestrian riding helmet.

subset: commoncrawl


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"This is my coy smile. Like it?"Despite what Craig Ferguson says, reading Denver blogs won't make you poop funny. Colorado Pols sees plenty of signs that John Hickenlooper will soon launch a bid for Colorado's governorship -- including Republican boss Dick Wadhams dubbing him "Hickenritter." ... More >>
Matt Duchene. Last night, the Nuggets scored big in the NBA draft, landing North Carolina guard Ty Lawson without giving away a key player. But now comes word, from Denver Post hockey expert Adrian Dater, that the Colorado Avalanche, which has the number three pick in tonight's NHL draft, might shr ... More >>
New Colorado Avalanche coach Joe Sacco in an image from the Avs' website. The Colorado Avalanche didn't wait long after the sacking of beleaguered good-guy coach Tony Granato to name his replacement. Yesterday, the team introduced new head man Joe Sacco, who most recently helmed the Lake Erie Monst ... More >>
Rocky Mountain National Park We read the local blogs so you don't have to, although we recommend it, 'cause there's some decent stuff in there sometimes. Send links we may have missed to this guy. At Colorado's national parks, free is the new fee this summer. (Colorado Independent) An (ahem) Aval ... More >>
Patrick Roy. The Colorado Avs managed to work their way back onto the first pages of sports sections in recent days by leaking info about a meeting between legendary goalie Patrick Roy and Avs president Pierre Lacroix, presumably spurred by the open general manager position -- and the excitement th ... More >>
A Flickr photoDarcy Tucker, big buck-er. As noted in a blog yesterday, the end of a pathetic season by the Colorado Avalanche prompted a collective yawn by most mainstream sports fans -- a reaction that should worry Avs management. However, the person most likely to be punished for the team's perfo ... More >>
From the week of September 29, 2005
Friday, September 9, Larimer Lounge, 303-291-1007.
Classic Avalanche games on Altitude
Pucked Up
Fans chill as pro hockey pucks up.
Canada's Sam Roberts is determined to rock the Lower 48.
Stan's Plan
Fifty bands. Ten stages. Five bucks. Be there.
On the Mike
To Bill, with love
Consider this your final exam on the past year. Cheating is encouraged, bribes will be accepted -- and grades will be posted at City Hall.
Girls are no longer iced out of competitive hockey.
The rejuvenated Avs look like the real thing in the Pepsi Center.
Losing two superstars would trigger an Avalanche slide.
Tony Granato
Colorado Avalanche
Local musicians learn to play ball in a town that prefers sports to songs.
So you think you know hockey, eh? Here's a quiz to see if you Av half a brain.
Civic Center Park
Joe Sakic
Despite a time-out for terror, 2001's roster was full.
The Colorado Performing Arts Festival is fun and free.
Dumbo and dumber
The Unsers honor Father's Day with their shared passion for auto racing.
Fox Sports Net wants to beat local TV stations at their own game.
Ray Bourque and Dave Andreychuk
Bob Hartley Colorado Avalanche
The first nation of hockey won't be taking home the Stanley Cup this year.
Jake Schroeder raises a flag for Opie Gone Bad.
Colorado sports went on a downhill slide in '99.
The most important events in Denver sporting history.
Denver says goodbye to its winning ways.
Colorado's Ocean Journey is banking on expensive special effects to drive home its conservationist message.


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The Artwork above has been provided by the students of our middle and secondary schools
The Sooke School District, serving approximately 9200 students, is located on Southern Vancouver Island adjacent to British Columbia's Capital City of Victoria. Communities of the school district include Sooke, Port Renfrew, Metchosin, Colwood and Langford.
New Secondary Schools Website
Information on Trustee Elections 2014
As you may have
heard, Belmont Secondary School was in lockout today from approximately 11:00
a.m. to 1:15 p.m. RCMP and the school received information at
approximately 11:00 a.m. that a fight was planned on or close to Belmont
grounds. A post on social media reported that a number of non-Belmont
youth were planning on a fight which may have involved weapons.
School staff and
RCMP took the threat seriously and the school went immediately into
lockout. Staff and students remained in classrooms while RCMP, district
staff and school administrators patrolled the exterior of the school.
RCMP located the individuals involved, at which point the lockout was ended.
The students are currently on lunch break and will finish their last block of
the day with a regular dismissal time.
Principal Ray
Miller has sent a message to all Belmont parents informing them of the
information mentioned above. The staff, students and RCMP worked very
co-operatively and there were no incidents during the lockout.
Jim Cambridge
of Schools
The SD62 Board of Education has approved a one-time 10% reduction to bus registration fees for the 2014/15 school year. The bus fees for the 2014/15 school year are as follows:
One student rider $135.00
Two student riders $270.00
Three student riders $337.50
Four or more student riders $405.00
Please note:
• Invoices will be emailed to parents within the next month.
• Payment can be made at the school board office by cheque, cash, Mastercard or Visa.
• Cheques received between May and September have not been cashed. All parents will be phoned before cheques are processed.
• Refunds will be processed for anyone who has already paid their fees based on the original 2014/15 bus fee structure.
If you require more assistance phone the School Board Office at 250 474 9800.
This message is for students who were in Grades 10, 11 and 12 in the 2013/2014 school year. Students in these grades who would like to access exam marks and final grades for the 2013-2014 school year can do so from the BC Ministry of Education's EdAccess Student Secure Web site. Registration is needed in order to use this site. Students registering for access must know their Personal Education Number (PEN) before they attempt to create an account. A student's PEN can be found on a copy of a previous report card, or it can be requested from the student's school. Please note that PENs cannot be sent via email.
Once registered on the EdAccess site, students can view their:
school percentages
provincial exam percentages
final course percentages and grades
Special Needs Students and Families connected with Supported Child Development and/or Nursing Support Services
MCFD will be providing Supported Child Development (SCD) and Nursing Support Services to children and youth and their families at the same level that they received through the summer. Families should be in contact directly with the agencies that provide those services to confirm. For aboriginal students SCD services are coordinated by the Victoria native Friendship Centre. For non-aboriginal students SCD services are coordinated by Queen Alexandra.
Special Needs Students and Families connected with Children and Youth with Special Needs (CYSN)Social Workers
CYSN is able to provide additional supports to mirror summer supports that were provided to some families over the summer (through relief, funded summer camps etc.) Families can call their CYSN Social Worker to request.
Special Needs Students and Families Other than Above
Many special needs students and their families may not meet the criteria detailed above. In the effort to help such families identify and connect with community agencies that may provide programming and resources for students with special needs the school district will be compiling a list of service providers that families may wish to explore.
The following is a list of service providers in the community that may be of assistance:
Lifetime Networks Lifetime Networks Strike Camps
CRD Parks and Recreation Centers
Please check back as we will add to this list as other options are identified.


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Learn about the devastation that Sudden Cardiac Arrest is having on our youth - stories of seemingly healthy young lives lost suddenly and unexpectedly to SCA, and of those who suffered the fatal or severely debilitating consequences of SCA because the appropriate life-saving actions were not taken.
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are not reporting the same practices. When in doubt, the conservative choice has been made.
6) Does the non-point source practice and program implementation data include a practice/credit life? What is the process for removing practices from the tracking systems once they have expired, are out of date, are not functioning as designed, or no longer exist?
No information provided.
7) What practices may be underreported?
Non-cost shared BMPs.
Strengths and Weaknesses
• WV relies upon staff-intensive data collection methods for some data collection (e.g., calling agencies to get data on septic systems installed or numbers of systems pumped). They lack the web-interfaces to facilitate easier data reporting.
• The NRCS database was not designed with CBP reporting needs in mind and could be improved to ease BMP reporting.


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Monday, July 11, 2011
Vintage Ladies with flowers
Hope your weekend was fabulous. I am starting out the week with a soft and calm sort of card. It has a vintage vibe and soft, muted shades of pink and brown.
Cuttlebug folder. I added a bit more distress ink after the dry embossing.
The Sentiment is from Stampin' Up and the Happy Birthday is from Gina K Designs. The White CS was distressrd with the same ink and distress stain.
My Vintage Ladies are entered into the Following challenges:
Lisa Somerville: Floral frenzy
Pile It On: Favorite Tech-My favorite technique is to dry emboss a stamped image that is colored with distress inks.
Samuel Taylors: Summery
On Stop Craft: Summer time
Well, I have to get going. I have some accounting work to do this week. It sure gets in the way of my card making and blogging. LOL Love ya.
10 comments:
- Sandra said...
This is lovely l like the vintage ladies they make a lovely change beautifully done:) Sandra H
- July 11, 2011 at 8:38 AM
- Ira said...
Fabulous creation Karen! Those vintage damsels make a wonderful background!! Love the flowers, too!
- July 11, 2011 at 9:40 AM
Very lovely!
- July 11, 2011 at 12:43 PM
- Shell~AK Stamper said...
Love the vintage feel to your card Karen.....wonderfully done!!
- July 12, 2011 at 12:51 AM
- Lisa Somerville said...
Beautiful vintage card, love the added subtle color! Thanks for playing along with the Bloggers Challenge!
- July 12, 2011 at 10:08 PM
- Ida said...
What a lovely vintage card. Pretty images and colors. Thanks for joining the BC Floral Frenzy challenge.
- July 14, 2011 at 4:37 PM
- Shirley said...
Oh wow, Karen, this is just so vintage elegant and feminine! Love your colors, embellishments, and the design! The sentiment is perfect for it too!
- July 14, 2011 at 7:38 PM
- Connie Paxman said...
Your card is soft and calm with a nostaligic feel..love the vintage look.
connie paxman
- July 14, 2011 at 10:21 PM
- Shelley said...
Gorgeous summery card. Thanks for joining in this weeks One Stop Craft Challenge. Hugs Shelley xx
- July 15, 2011 at 2:54 PM
- Helen said...
Beautiful card!
Thanks for joining us at Pile It On!
Helen x
- July 16, 2011 at 5:18 PM


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NYC coming to SF
- ashleylau Jan 3, 2013 08:28 AM
Hi all,
I'm planning on visiting San Fran in a few months with the beau (I like to plan far ahead...hah).
We truly enjoy all types of food and drink and are looking for must-eats/must-drinks in the SF area. Coming from NYC and having great food and drink, I know a few days in SF can't cover everything...but we plan to be there for 4-6 days and want to get a general feel for the food and drink culture here as much as possible.
Our budget is fairly open—looking for hole-in-the-walls as well as fine dining in all cuisines. Also looking for great cocktails bars (heard of a few speakeasies such as Slide and Bourbon & Branch) and popular night time venues/areas.
We plan to hit up NAPA valley also..and hopefully get a reservation at the French Laundry (I know I'll have to [try to] make reservations 2 months in adv.). So any tips about NAPA would be great too!
The only time we will have a car is during our 1-2 day trip to NAPA. Even though I've seen great recommendations slightly outside of SF, I would like to keep suggestions within reach of public transportation.
Thanks in advance!
As you might imagine, questions like yours get asked here regularly. It would really be worth your while to spend 15-20 minutes scrolling thru the many threads that are already here. You will find hundreds of helpful suggestions available to you.
You can also go to the upper right-hand corner of this page and do searches for places (such as Napa) or subjects (such as wine tasting) that might be of interest.
Here is one thread that should be of interest:
re: DavidT
Thanks for the thread. I did actually look through a few others that helped me find a few places but I figured I posted my own also!
If you're going to be dependent on public transportation, look for a centrally located hotel, i.e., within a block or two of a BART / Muni subway station.
Some previous topics from visitors from New York:
re: singleguychef
Haha to be honest, I have no idea. But now I know..and won't make that mistake again.
re: ashleylau
LOL, no worries.
So just a few suggestions knowing you're coming from NYC:
1) I wouldn't bother with Chinese food, because you can get some good ones in Flushing, or down in L.A. We have decent Chinese restaurants but none that I would carve a meal for especially since you're here for such a short period. But if you happen to be strolling in San Francisco Chinatown, then I would say drop in to Golden Gate Bakery for some fresh dahn tat (egg custard tarts). They're best when eaten fresh rather than taking back to the hotel.
2) I feel the current San Francisco dining scene is farm-to-table or sustainable dining in a casual setting. Some innovative places that do this include: A.Q. (seasonal restaurant), Central Kitchen (same chef as Flour + Water but this isn't a pizza place), Rich Table (book reservations early) and Baker and Banker.
3) Food trucks are popular and makes for easy dining without the fuss. Depending on when you're exactly coming, you might try Off The Grid at Fort Mason, which is the largest gathering, or SOMA Street Eats, which is a permanent parking lot location with rotating trucks.
4) For fun, if you time it right, maybe you can do a pop-up dinner? You have to follow the ones you're interested in via Facebook or Twitter to get their schedules, but another easy way might be to get on the newsletter listing for Kitchit, which seems to be planning several pop ups with local chefs. Another popular one is called Lazy Bear, an underground pop-up.(Just Google those names if you're interested.)
5) If this is your first time to San Francisco, there are some classics that you might want to try just because they're institution. These include Swan Oyster Depot for no-fuss fresh seafood (with lots of old-school charm), Tadich Grill in the Financial District, Zuni Cafe for its chicken dish, or Slanted Door (mostly for the view).
6) If you're into celebrity chefs, then those restaurants would be Tyler Florence's Wayfare Tavern (good food, this is not like Guy Fieri's attempts to open a restaurant), Top Chef Master Chris Cosentino's Incanto, Traci des Jardin's Jardiniere, and Martin Yan's new M.Y. China in the shopping mall.
re: singleguychef
I like the food trucks, but honestly I'm not sure a tourist needs to spare a meal for them, especially not SOMA Streat Eats, and especially not a tourist from NYC. If any of those trucks had a proper brick location, few would recommend any of them as must-try restaurants. Don't get me wrong, I like them as a cheap and tasty dining option, but if an out-of-towner is vacillating between SOMA Streat Food and someplace like Incanto, then forget it.
re: dunstable
Yeah, they have the food truck fad in NYC as well. A real non-fad cheap taco truck might be worth a detour.
re: dunstable
I threw out the food truck option mostly as just that, an option. I know sometimes when I travel, I get tired of rushing off to a restaurant and sometimes I just feel like grabbing something quick. So that's why I mentioned the food trucks as an alternative. Also, NYC might have food trucks, but I haven't seen them together en mass like Off the Grid.
re: singleguychef
Off the Grid isn't necessarily quicker than a restaurant.
re: Robert Lauriston
In case the OP does decide to hit Off the Grid: http://offthegridsf.com/markets
I believe the big Fort Mason one doesn't start up again till later in the spring...
re: Robert Lauriston
Off the grid and Streat are slow and annoying. The benefit of the trucks is when you come across them, so having a couple of names like The Chairman so if you see the truck, you stop, is the right way. And simply let your nose be your guide.
Yes, NYC knows food trucks. I was wandering through some part of manhattan a few weeks ago and came across an artesianal ice cream truck, got myself a scoop of burnt banana. It was a little grainy but worth a stop.
Hopefully viewing some of the threads suggested will narrow this down for you and you can post with where you need help/focus. Some basic ideas:
Bourbon & Branch or Local Edition or Rickhouse for cocktails in a speakeasy type setting. Absinthe for damn good cocktails in a French Brasserie type setting.
Go to the farmers market at the Ferry Building on Saturday morning or Wednesday morning.
We are best at the mid-tier $40-75 a person restaurant. Among many are:
Italian inspired: Cotogna, Locanda, Incanto, Flour + Water
Innovative/experimental: AQ or Commonwealth
Neighborhood/local ingredients: Nopa, Frances, Baker and Banker, Rich Table, or Canteen
Innovative Wine List: St. Vicent's
Innovative Beer List: Abbot's Cellar
"Novelty" concept: State Bird Provisions
You should try ice cream:
Bi-Rite, Mr. & Mrs. Miscellaneous, or Humphrey Slocombe
You should try coffee:
Philz, Blue Bottle, Ritual, Four Barrel, Sightglass etc.
We also have some great Michelin 2/3 star type places. If you can't get French Laundry try:
Benu (french modern cuisine with an asian twist) or Atelier Crenn (experimental cuisine with a californian/french flair in a more casual setting)
re: goldangl95
Saturday and Tuesday morning, not Wednesday for the Ferry Plaza farmer's market .
re: goldangl95
Thursday has more food booths and less farmers.
re: ashleylau
NY also has a Four Barrel presence too, but like Blue Bottle, the coffee is actually different in character from what you get in SF. Different enough to make it a priority? Depends how you feel about coffee. Still worth going out of your way for one of SF's celebrated small roasters. It's a long list of options.
You have gotten a lot of good suggestions. I'll just note that "in a few months" the situation might be different. Places open, close, chefs move around, etc. So be sure to monitor the scene in the coming months.
I'll say also that if you have your heart set on a specific high-profile place, you should nail down a reservation, because they can be hard to get on short notice (i.e., Rich Table, as was noted below, or Cotogna).
As a frequent visitor to S.F. working in the food and drinks industry, I can say you are getting a lot of good advice.
In regard to drinks, certainly B&B and Rickhouse (same ownership) can't be beat, however B&B is best visited with a reservation and some research. I'd also look at Tommy's Mexican Restaurant for Margarita's, Clock Bar for great mixology in an elegant setting, Cantina for proprietor Duggan McDonnell's own Mezcal, Smuggler's Cove for Martin Cate's exceptional take on Tiki (and then also the Tonga Room at the Fairmont for an OLD SCHOOL take) and then a personal favorite I went to first in 1993, long after its legend was established, the Buena Vista for an Irish Coffee. There are too many to actually list but these are the ones I try to hit every time I'm there.
For the catagory firmly rooted in between drinks and food, I'll hit you with Alembic and Absinthe.
The pure food rec's have been pretty solid so far so I'll only add that if you are a follower of Food TV, don't get put off by Chris Cosentino's reputation for being a "nose to tail" guy, Incanto has plenty of recognizable and delicious dishes that do not require eating quail pupils. You can also find his salumeria, Boccalone, at the Ferry Market Building open even if there is no Farmer's Market that day--try the nduja.
re: ellaystingray
You said "Clock Bar" and I read "Doc's Clock", one of my favorite dive mixology places. But for elegance, stick to Clock Bar as recommended.
I agree about Incanto.
I do think for a "real feel of the SF scene", places like Incanto are a must. Chris has a nice, small place with good bar seating and a chalkboard. It's a great "experience SF like a local" place - drop by off hours (early or late), pick two small plates off the board and ask them to pair a wine, relax, enjoy. I hear State Bird people line up at 4:30 for their opening at 5pm, just to sit at the bar seats, which means the casual early side is overexposed. Sigh.
I'm reminded of 38 degrees in the 90's. Hard to find, stylish place, big chalk board. I miss that place, sometimes, but the spirit lives on. Got torn down to make Mission Bay Plaza.
I'll make a plug for Blue Bottle Mynt. I know Brooklyn has a BB, and I haven't been, but I like getting the Egg in a Hole and something from the Syphon. That's my perfect morning in SF.
Somewhat different from the Get A Reservation And Dress To The Nines thing - more Brooklyn than Manhattan - we have some of that but it's not the strength.
re: bbulkow
Re: Blue Bottle, there are now 3 NY locations, and one location does happen to offer a more personalized Syphon bar experience as their concept, complete with a coffee skin tea while you wait, and a marshmallow.
Definitely need to get yourself some tacos, as basic as that sounds. Tacos to the bay area are like pizza slices to NYC- quick, cheap, foldable, eaten with one hand, cheap and extremely satisfying. I love the street style tacos at Vallarta Taqueria, where all the meats are happily bubbling away at the taco bar (open till 3am on weekends). 24th and treat. Barbacoa, suadero, chorizo, tripitas...
Good suggestions have been thrown out and I'll add to them or just +1 them. Here are some suggestions from a late 20's "kid":
You should try to tackle SF by exploring neighborhoods one at a time, especially since you won't have a car. The neighborhoods that are most lively/worth exploring [for me] in terms of bars and food would be the Mission, Tendernob, SOMA/Embarcadero and maybe Pac Heights or Marina. [I may get taunted for some of my recommendations because of subpar food, but ambiance/scene is important to me as I am still very much a kid :)]
The Mission:
I'm sure that you will want Mexican food, so hit up Taqueria Vallarta (or Americanized Tacolicious) for tacos or if you're vegetarian, and La Oaxequena if you like smoky mole. El Farolito and La Palma are overhyped, and Taqueria San Jose and La Taqueria are just basic Mexican food in my opinion.
As for bakeries, Tartine is worth it if you don't have to wait in line. Knead is good also. Craftsman and Wolves can be touch-and-go but the space and presentation are awesome.
Birite, Humphry Slocombe and Dynamo will likely pop up in your searches, but Humphry and Dynamo are a ways down from the main Valencia strip. Birite has the advantage of being near the Delfinas and a block from Valencia, but it's not worth the wait IMO.
Lots of casual but nice dining/casual drinking options like Abbott's Cellar, St. Vincent, Bar Tartine, Beretta, and Mission Cheese. Basically, you will see a LOT of wooden floors/walls/furniture. Foreign Cinema is cute also but the food has never been jawdropping. There are dive-but-not-dive bars also like Sycamore and Monk's Kettle, both of which have good food.
Flour+Water and Central Kitchen are awesome, but are quite a schlep from public transportation and are kind of located in between warehouses and sketchy housing. It might be hard to catch a cab out of the area. Same goes for Skool and Source.
Delfinas and Farina are overrated IMO, as are Namu Gaji and Mission Chinese Food.
SOMA/Embarcadero/Edge of Fidi:
Lots of trendy restaurants and food. Some favorites include Prospect for brunch, AQ, Cotogna, Perbacco/Barbacco, Michael Mina (not for the food so much hah) and Wayfare. Ferry Building is good for a walkthrough and La Mar next door is pretty good. Don't bother with most Embarcadero restaurants.. Chaya, Epic and Waterbar generally suck but are lovely. Waterbar is good for $1 oysters during brunch or HH. For cheap/quick eats, hit up Sentinel or Deli Board for sandwiches. 25 Lusk is very pretty but the food leaves a lot to be desired, so maybe just hit up the lounge there. District, a wine bar, is just a block down. More towards Union Square, there's Press Club (no full bar) or Local Edition, as mentioned. You can reserve tables at LE for free on Seatme for certain periods of time. Up the street are Rickhouse, Gitane, Cafe Claude/Claudine and kitschy Belden Place, which is cute on weekday nights but dead on the weekends.
Pac Heights/Fillmore area doesn't have much, but State Bird Provisions is there if you can snag reservations. There's a walk-in standing/waiting/eating tabletop thing also. Going up and down the hill, there's SPQR, Baker & Banker, Park Tavern, A16, Delarosa and a bunch of small cafes/quick food restaurants, but all are forgettable IMO.
Tendernob is where most lively bars are at. Jones is popular, along with Rye up or Bourbon & Branch/Tradition down the street. You can reserve booths at B&B/W&W or Tradition ahead of time as well. If you're brave, you can head over to Chambers, which is definitely swanky and loud.
I beg you not to go to Sloane - it's a dirty club with sweaty, messy, trashy people. If you want to be trashy, sticky, and dirty, you can hit up Balboa Cafe or Butter and Holy Cow. At least for the last two, Bar Agricole is nearby to save you.
For splurges, +1 on Benu and Atelier Crenn. You can call ahead to Benu and boss them around, and they are totally accommodating! Commonwealth tasting menu is a great deal. Have yet to be able to snag reservations at Frances, but I have hear it is awesome. Gary Danko is nice, but a bit dated in comparison to all the new modern menus available.
re: ylw08
A couple notes on location.
Park Tavern got lumped in with Pacific Heights and Fillmore, but it's is in North Beach, and separated by a neighborhood or two.
Flour and Water and Central Kitchen are in residential neighborhoods, and buses get you very close.
As for Balboa Cafe, there's nothing sticky or dirty about the place, and while the crowds might be "tacky", it's an SF institution at this point, with a great burger at that. It doesn't get recommended nearly enough.
re: sugartoof
balboa cafe is cougar central on friday and saturday nights
re: ylw08
did you mean to say slide instead of sloane? sloane is an awful club, indeed, but i think you were thinking of slide.
slide is a club that used to be a speakeasy, with a fun slide as you go in that takes you down to the lower level. it's great on wednesdays and thursdays, too crowded on fridays/saturdays.


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FC Dallas' slump continues with loss to Dynamo
June, 16, 2012
By ESPN.com wire services
HOUSTON -- Adam Moffat scored his first goal of the season in the 76th minute to give the Houston Dynamo a 2-1 win over FC Dallas on Saturday night.
Moffat converted a big rebound for Houston (5-4-4) after FC Dallas goalkeeper Kevin Hartman made a save on a corner kick by Brad Davis.
FC Dallas (3-9-4) is winless in its last 10 games and played the last 26 minutes with just 10 players after Jair Benitez was given a red card. Benitez hit Dynamo midfielder Colin Clark in the head.
That play started a minor scrum between both teams, but cooler heads prevailed.
Jackson Goncalves tied the score in the 59th minute when he put a rebound past Tally Hall after Scott Sealy's initial shot caromed off Dynamo Houston defender Jermaine Taylor.
Both teams created multiple scoring chances in the first half, but Houston grabbed a 1-0 lead in the third minute on Bruin's goal. FC Dallas defender Hernan Pertuz tried to clear the ball, but his attempt deflected off Bruin and past Hartman from about eight yards out.
Dallas had six shots in the first half and nearly tied the score twice. The best chance came in the 16th minute when Sealy beat Hall from 15 yards out, but his left-footed shot hit the far post.
Hall finished with three saves, and Houston improved to 9-3-7 all time against FC Dallas and 6-1-3 at home against its intrastate rivals.
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Buggah D. Govannah (pronounced Governor) has been a fixture in Miami's hip-hop scene for a long time now. Here's an old picture of him with Wyclef. In this segment of Who's Haitian, Buggah gives you some black history, since it's February and all.
Tuesday night's Rollout time at Gold Coast
Interpol looses Antics and takes on the world
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main index
As already mentioned on the main page, these games tend to be Strictly Formula and, as a result, many characters fall under specific archetypes and many organizations and locations will have some similarities. See also this and thisIn a nutshell, if it's a BioWare game, expect to encounter the following during the course of the game:
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Party Members
The Heroic CharmerThis character is almost always the male lead and usually be one of, if not the most important party member relevant to the plot. He's almost always a Love Interest for the female (and sometimes male) Player Character. A charming, heroic, handsome gentleman with a sense of humor, he's almost always an example of Single Woman Seeks Good Man.
The SweetheartThis character is always female and will always be the most optimistic of all your party members. It's likely that she's a Love Interest, and is always beautiful and youthful. She tends to be kind, sweet, gentle (but of course an Action Girl, as befits the party members). The Betty to the Defrosting Ice Queen's Veronica.
The Defrosting Ice QueenThe Veronica to The Sweetheart's Betty, the Defrosting Ice Queen can have a several personality types, but they always share they always share an aloofness to the Player Character at first, slowly warming up to them over the course of the game. They tend to be the sexiest female party member, and probably is one of the most amoral characters in the group. She is usually a love interest.
The Proud, Honorable WarriorMost likely the brute force on the team, this character embodies the fighting spirit and is proud of it. Capable, tough, fierce, and always honorable this character can have a lot of personality variations, but is encapsulated in their love or skill of battle and combat and the pride they take in it. In a fantastical setting, this character is probably a different species (and a Proud Warrior Race Guy), whose culture glorifies combat and warriors.
Blood-thirsty Comic ReliefThis character frequently expressed a desire to kill people, and is probably not even a person itself. Either that, or they booze themselves up so much they enter a inhuman frenzy. Nevertheless, this character is also resistant to quitting the party, as their comic half makes them a "low-stress" character for the player.
The MentorPretty much doomed to die at some point, this character has taught you what you know, or is the respected leader who might induct into the Secret Organization you find yourself in. Wise and proud, this (often male) character will guide you on your journey. They are usually not a party member.
Organizations and Places
The Doomed Starting AreaIt is not necessarily the hometown, but it is doomed nonetheless.
The Player Character's Special OrganizationThis organization is either above the law in some way, or is otherwise able to provide special resources to the player character. The player is inducted in to the order, which gives them the right to do all the nosy, murderous things they usually do.
The Lost WorldThe location of the Lost Technology of the Precursors, conveniently forgotten by modern civilization. Either the place of the final showdown with the Big Bad, or a key to reaching it.
The Party HeadquartersWhere the party members rest between missions and hand out their personal quests to the player. Has a high probability of being attacked at some point.
The Eldritch AbominationYou can't reason with it, you can't understand it, you can't cut deals with it, and you might be able to stop it...temporarily.


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Dunkin' Donuts has just launched its new croissant donut, a hybrid of the best of American and French artery-cloggers. The pastry, which hit the streets this week, is the fast-food, mass-produced version of Dominique Ansel's cronut, which still causes mass hysteria and hours-long waits at his Soho ... More >>
This past Friday, the Florida Beer Company came out to Pompano's Vega Lounge to give the public a taste of what's brewing for its upcoming 2014 production season. FBC brewer Bobby Gordash and area representative Corey Brysman were on hand at the chic beer, wine and cigar bar offering up samples of ... More >>
The pink-and-red gingerbread-looking house on East Commercial Boulevard could have been plucked out of Epcot Center's German pavilion and dropped in the middle of Fort Lauderdale. Sure Norma and Dieter Dauer sell apple and cherry strudel, poppy-seed cake, and crumb cake out of the pocket-sized hous ... More >>
Season is here. The weather has cooled down. The snowbirds are starting to flock south. The Speedos are out and about. And the festivals are here. This weekend, in particular, the food festivals are going strong. Flavors of Fort Lauderdale is on in Broward. Delray has the Delray Beach Wine and Seafo ... More >>
A trio of strange headlines to send your way at the day's end. Behold, Monday's food news.The Economist reports that sales of squirrel meat have soared since it was introduced to North London grocery stores in 2010. Will the trend jump the pond? With few regulations regarding arsenic in food, ric ... More >>
They are faithful to a huge organization, led by the vision of one man, claiming to find love, happiness and redemption in allegiance to its symbols and lore. It makes them sing, cry, and make pilgrimages for thousands of miles. But there's a dark side to this faith: catch them off-guard with any ... More >>
Well, that was interesting. Two and a half months of research into the teeming underworld of Disney superfans yielded a rather unusual cover story this week, "The Mouse Who Loved Me." We traveled to Anaheim, rode Spaceship Earth, attended a singles meetup at the Magic Kingdom, and more, for your ... More >>
Okay, I just finished an usually well-rounded morning entry -- and, as God as my witness, the electricity went out just before I hit the "publish" button. Seriously, right when I was leading the mouse to the button, all the work got killed. I know. You're saying, save it. Well it's not that easy o ... More >>


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