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Our in-home care services let you receive just the right amount of care—a few hours a week or around-the-clock. You tell us your needs and we arrange to have your caregiver help you with them.
We don't ask you to sign a fixed-length contract: You can start and stop our services as needed. In many cases we're an excellent, affordable alternative to assisted living or other long-term care options. If you're considering those, please talk with us first.
Our services include:
Alzheimer's / Dementia Care
We're experts in dementia care—you can trust us to make your loved one's life much easier. We customize a care plan that adapts readily to your loved one's changing needs. We help them cope better by employing a proven cueing program that stimulates their memory faculties. We closely monitor their activities and administer medication.
Nurse Visits
As part of your initial assessment, one of our on-staff Registered Nurse performs a thorough process to determine the range of services your loved-one needs. Throughout your relationship with us, a nurse is proactively involved. She supervises your caregiver, conducts regular follow-ups to her initial assessment, and always ensures that the details and level of care meet your loved one's needs.
Peace-of-Mind Visits
We realize that your loved one might not need a high level of services each day. So we've created a program that provides just the right amount of time and attention. It's called our Peace-of-Mind Visit service. It's a one-hour daily visit, five to seven days a week, offering conversation, meal preparation, medication reminder, and hygiene assistance (where applicable). The Peace-of-Mind Visit service affords you the comfort of knowing that someone is visiting your loved one on a regular basis.
Sitter Services
Naturally you'd like to be with your loved every minute, but it's just not possible. We can help. If they're in a hospital, nursing home, assisted living facility, or continuing care community we can monitor their stay so you can get some rest. Our professional caregivers are available around-the-clock. You get a watchful companion, peace of mind, and access to our "quick-start" home care services, to make a transition back home seamless.
Veteran's Services
If your loved one served in the U.S. armed forces, they could qualify for home care benefits from the Veterans Administration. We can help with the application process. The VA's program reimburses veterans for home care if they satisfy certain criteria, which include:
• Veteran must have served one day during an active war and had total service time of 90 days or more.
• Surviving spouse must still have been married to the veteran when they died.
• Must have a doctor's order that states the veteran requires daily aid.
• You must have less than $80,000 in checking and savings (or even less if you are applying as a single person), not including your home or vehicles. IRA's and CD's are included as income.
• Veteran must have received an honorable or general discharge.


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The third quarter was good to practically all the publicly owned U.S. trucking companies: none reported losses, and their combined revenue rose 10.7 percent to more than $10 billion, supported by a second quarter of stronger freight demand and economic growth.
ABF Freight System
ABF Freight System
13 Nov 2014
Road and city drivers at a FedEx Freight terminal in Newark, N.J., voted against joining the Teamsters union — the second victory for FedEx Freight in four elections.
04 Nov 2014
Less-than-truckload carrier ABF Freight System is gaining more freight from competing modes as truckload capacity tightens and intermodal service problems frustrate shippers.
28 Oct 2014
Employees at two Con-way Freight terminals in Southern California rejected the Teamsters while those at another voted for the union. The company could face more elections.
27 Oct 2014
Strong industrial production and manufacturing output mean 'Happy Days' for LTL carriers, despite numerous challenges, the CEO of largest privately owned LTL carrier says.
15 Oct 2014
The Teamsters union is intensifying efforts to organize truck drivers and other workers at FedEx Freight and Con-way Freight, the two largest U.S. less-than-truckload trucking companies.
10 Sep 2014
A fundamental improvement in the industrial U.S.
01 Sep 2014
A review of publicly owned trucking company earnings in the second quarter shows the strength of freight demand building up as the U.S. economy expanded, supporting growing expectations of a busier than typical peak shipping season in North America this fall.
08 Aug 2014
Troubles in the Pacific Northwest dominated the news this week.
04 Aug 2014
ArcBest's net profit tripled year-over-year to $17.2 million as revenue rose 14 percent to $658.6 million in the second quarter.
30 May 2014
After five years of economic growth, less-than-truckload carriers are making progress toward rebuilding their profitability, a review of LTL carrier operating ratios shows.
16 May 2014
The first quarter was warmer for trucking than you might think — at least financially.

subset: commoncrawl


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Wiki Headlines
18th Nov: We've switched servers and will be updating the old code over the next couple months, meaning that several things might break. Please report issues here.
main index
My Little Pony: Friendship Is Magic meets BioShock. Is a mare not entitled to the sweat of her brow?Siren Song, the beautiful, lovely, and privileged student of Princess Celestia, has convinced her teacher to let her venture beyond the palace walls and go abroad to study art.However, studying art is only a cover story; Siren is on a different mission. A long time ago, Celestia had a falling out with another one of her most promising students: Twilight Sparkle. Having seen her mentor's lingering sadness over the affair, Siren has decided that she would find Twilight and talk her into burying the hatchet. She gets on a boat traveling to the last place Twilight was known to be, but just as the boat approaches, it is attacked and sunk by mutants the likes of which Siren has never seen.She wakes up in the slums of Vision, an underwater city designed to be a utopia where ponies could carve out their own place in the world away from Celestia's perceived tyranny. Ripped apart by civil war, Vision has become a hell under the sea, where ponies are hung for shoplifting, predatory mutants walk the streets, and money can buy anything.Having been told that Twilight had died in Vision a while ago, Siren's only mission now is escape, and her only hope is the powerful councilmare and Voice with an Internet Connection, Trixie, who intends to ransom her. But in order to get to her, Siren needs to journey across the city, all the while having to deal with predators, stress, injuries, a ponyhunt, and the increasing realization that she's not quite the upstanding pony she had always considered herself to be.Vision is an ongoing series by GaPJaxie, and it's first book, Siren Song, can be found here. A second book, Daring Do, is ongoing.
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"Rizzoli & Isles" Subtext Recap (1.08): Is that a gun in your pocket or are you just happy to see me?
At yet another grisly crime scene, Maura looks up from yet another slit throat and squints with concern at Jane. "You have dark circles under your eyes. Are you not sleeping again?" she asks like your girlfriend did this morning when you come to breakfast after similar sleeplessness.
Jane deflects with a joke. And Maura says something about how her nightmares involves showing up to a biochemistry exam she hasn't studied for. Jane gives Maura that look you give your girlfriend when she says something so geeky you can't decide if you want to roll your eyes or kiss her. You always opt for both; if only Jane would, too.
More reasons to kiss Maura, she can't stop "that word thing" where she tells Jane the history of terms like "karma." Jane gives her another look like, "you dork," which secretly means "later do that word thing with all the body parts of yours I plan to see naked." Girls who practice etymology in bed are sexy.
Jane's little brother Frankie (who I always think of as Fred Savage's hunky little brother) arrives and breaks the mood. He's worried about their parents but Jane is more interested in flirting with the waitress. The gal can't help it. The waitress inexplicably wants to flirt with Frankie.
In a brilliant bit of juxtaposition, we next see Maura holding a cold heart. Seriously, who wouldn't want to flirt with Angie Harmon?
When Maura realizes the dead body in question is the work of Hoyt, the first thing she says is "I have to find Jane." So, naturally, next we see her on Jane's couch. Maura gives Jane every variation on the concerned girlfriend face as they discuss why her life is in mortal danger. Maura calls to get police protection so Jane can finally sleep and get rid of those dark circles. But Jane won't sleep until the armed cavalry arrives.


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Books » Category » Non-Fiction (Child/Teen) » Myths & Mythology
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within the Filter Results box (on the right →).
By Lestrade, Ursula
Sure to be a monster-hit with kids who have been bitten by the 'creatures of the dark' bug, this series takes a fresh look at legends, tales and sightings of monsters and weird creatures from around the world.
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By Bacon, Ron; Translated by Kupenga, Vapi; Illustrated by Smith, Manu
A must have for all bilingual classes. Supports the te Reo Maori curriculum Te whakatotanga - Levels 1 and 2: Beginning to use te reo Maori). With the Maori text foremost then English below, readers experience these Maori stories in the indigenous language of Aotearoa New Zealand ...
By Bea, Aunty; Illustrated by Merewether, Katherine Q.
Presents the legend 'Tamatekapua" in an illustrated book with a CD inserted inside back cover. Tells the story of Tamatekapua, the chief of the Te Arawa canoe. Tamatekapua and his young brother Whakaturia stole breadfruit from Uenuku, and then sailed with the high priest Ngatoroi ...
By Katz, Leon
A cycle of eleven episodes told in Story Theater form, a narrator speaking and life-sized puppets performing simultaneously, The Greek Myths tells the story of Greek mythology from the first moments of creation through its version of the story of the flood, the reign of Zeus, and ...
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By Yolen, Jane; Harris, Robert J.
The Age of Heroes is past. The wars are over. Are there any adventures left for a 13-year-old boy who wants, more than anything, to be a hero? His time comes when Odysseus, his best friend Mentor, a spoiled princess named Helen and her outspoken cousin Penelope are kidnapped by p ...
By De'ath, Otto
By Sperling, Vatsala; Illustrated by Johari, Sandeep
Born on Earth to be a helper for Ram, the hero of the epic Ramayana, Hanuman, the magical monkey, can leap higher than the sun and move faster than the wind. This beautifully illustrated retelling of Hanuman's story makes accessible to Western children and their parents one of th ...
By Coats, Lucy; Illustrated by Lewis, Anthony
In this title, 100 myths are linked by a story.
By Cox, Simon; Oxbrow, Mark
Just who was Gawain, where was Camelot and what was the Holy Grail? In An A to Z of King Arthur and the Holy Grail, bestselling author Simon Cox and acclaimed writer Mark Oxbrow reveal all the answers you will ever need in this easy-to-read reference manual to the Arthurian myths ...
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Lupita Nyong'o wears a Ralph Lauren Collection caped gown at the Golden Globe Awards. For the Academy Awards, stylists scout fashion shows in New York, London, Paris and Milan.Photo by Associated Press /Chattanooga Times Free Press.
The flawless looks about to be unveiled on the Oscars red carpet have been months in the making and require an army of experts.
With perhaps the highest concentration of cameras anywhere in the world that night, plus millions of viewers keenly critiquing every outfit, Oscar's red carpet is the ultimate runway, where designers and their muses are discovered and celebrated. Hair and makeup trends are established. New style-setting stars are crowned. And sartorial scorn is heaped upon those who make even the slightest misstep.
All that perfection takes a lot of preparation. Here's a look at the standard steps and secret tricks that stars employ to get red carpet ready.
That dewy complexion isn't all makeup. Stars spend at least a week prepping for an Oscar appearance, says celebrity makeup artist Melanie Mills.
They might do a cleanse to expel toxins and drop weight, she says, along with seaweed wraps to further detoxify and slim down. Mills also recommends a traditional Korean spa-style body scrub a few days prior to the show "to really get that skin exfoliated and super glowing." A facial and spray tan follow.
Show-day makeup takes about two hours, she says. One of her secrets: using body makeup before foundation for a "sunny, gorgeous, lit-from-within glow" that stays on all day — and won't transfer onto men's jackets during the many industry-requisite hugs.
"You should also mist yourself with a setting spray," she says, "especially if you're going to be schmoozing with a lot of men in black tuxedos."
Skilled hairstylists can give stars a temporary eye lift with a lace-front wig, says Michael Shaun Corby, global creative director for Alterna Haircare. Using nylon thread, he sews a patch of lace into tight pin-curls, which helps lift the brows and smooth wrinkles around the eyes.
"Then we top it with a $7,000 wig and no one knows our little secret," he says.
Hair extensions take hours of preparation, he says, "because we carefully sew individual wefts of human hair together in a multitude of colors to get the exact look and texture for the star."
"The stars need perfection on the red carpet," he says, "and we give it to them."
Besides a clean diet of healthy smoothies the week before the big show, trainer Harley Pasternak recommends that his Oscar-bound clients take at least 12,000 steps a day and do resistance exercises that improve their posture.
"When you're on the red carpet," he says, "it's really all about confidence and posture."
Stars who need last-minute help slimming trouble spots could try VaserShape, a treatment shown to reduce inches from thighs and bellies in about 45 minutes.
Botox and facial fillers can be done a few days before the ceremony, but face lifts, liposuction and the increasingly popular butt implants need to be done months in advance, says celebrity plastic surgeon Dr. Peter Fodor, who estimates "at least 80 percent" of the stars on the Oscar carpet have done something surgical to enhance their appearance.
"If the work is done right, it's undetectable," he says.
Stylists scour the fashion shows in New York, London, Paris and Milan to find the freshest looks for the Academy Awards, says stylist Brad Goreski.
Once found, what goes underneath and alongside are priorities. Custom and couture dresses have built-in foundations, he says, but other outfits need special consideration.
"You never want to see a visible panty line, ever," he says. "VPL is something I can't deal with." The seamless, invisible Commandos are a possibility, as is actually going without any underwear beneath a long dress.
Double-stick tape is a stylist's No. 1 tool. Besides keeping fabric in place, it can also create the appearance of firmer skin, Goreski says.
"In a very revealing dress, it can help to tighten the skin in different areas without it seeming that way," he says. "You know, pull a little wrinkle or something like that."
His key to making a red carpet splash? Color.
"Bright colors make people happy," says the stylist. "And those are also the (photos) people will run in the magazines."
Even men are getting more colorful. Supporting-actor nominee Jared Leto wore a bronze jacket to the Oscar Nominees Luncheon, and of course there's Pharrell Williams' attention-getting hat.
The Associated Press


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Edward McBride is The Economist's Finance Editor. His previous roles were Washington bureau chief, Business Editor and Energy and Environment Correspondent. He has also done stints on The Economist's website, and as a correspondent in the Middle East, South-East Asia and Britain. Prior to joining The Economist he wrote for various publications, including the Times Literary Supplement, the Times of India and Helsingin Sanomat. He was educated in Britain and America.
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With a growing global circulation (now 1.5 million including both print* and digital) and a reputation for insightful analysis and perspective on every aspect of world events, The Economist is one of the most widely recognised and well-read current affairs publications. The paper covers politics, business, science and technology, and books and arts, concluding each week with the obituary. Its website (www.economist.com) offers articles from the past ten years, in addition to web-only content such as blogs, debates and audio/video programmes. The Economist is now available to download for reading on Android, iPhone, or iPad devices.
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best coffee in SD
who serves the best cup of coffee in SD? A good - non-Starbucks - atmosphere would be a bonus.
If it's just coffe you're after and not specialty drinks or a good European style espresso, you'll have choices. For local flavor and comfort Twigg's is (Park & Madison) hard to beat. They, unfortunately, do not brew a decent cup of coffee in spite of using Caffe Calabria coffee. They do, however, have a nice selection of baked goods which they make themselves. I'm particularly fond of the molasses and sugar cookies. It is a good place to linger, read the paper or a book, work on your computer or simply hang out and watch the neighborhood go by. It has a great lived in feel to it. Caffe Calabbria (30th St., 1/2 block north of University), BTW, does a nice job with coffee.
Jungle Java in Ocean Beach does decent coffee and even decent frou-frou specialty drinks. So do the drive through coffee shacks at Zion and Mission Gorge Rds. and Jackson Dr. and Navajo Rd.
This topic comes up with pretty good regularity on this board. You can try searching coffee and San Diego and you should get plenty of hits. The general consensus is that while there are some good roasters in town doing good work, there seems to be a lack of well trained baristas. If your coffee preference doesn't require a barista to produce, you're in luck....
Here's a thread about espresso in SD... while you may not be looking for espresso, some of the recs should have good coffee.
this avoids the question of atmosphere since there is none, but the best coffee in town can be found at the coffee cart across Dickenson St. from UCSD Medical Center in Hillcrest.
re: ibstatguy
Rebecca's in South Park, off 30th. Great atmosphere, great coffee, fantastic scones, and most of the time Rebecca herself is there, a great woman.
re: alliequack
I like a plain old basic coffee at Brockton Villa in LJ, great full body flavor. They do have Bread & Cie stuff there, but I would stay away from eating breakfast there.
re: Alice Q
It is excellent but very pricey. That's the downer, hese places have to ditch their tourist trap prices, there used to be lines to get in BV on the week-ends, no more. Hope they wake-up.
re: fflax
Some time ago I explored the area around Caffe Calabria in order to try out the cafes in the area. Including Calabria and Forte, I tried out a total of 4 cafes.. At each I ordered an espresso, and I would have to say that they were all horrible, but by far the worst was Caffe Forte. It was bad enough to actually illicit a gag reflex. Terribly over-extracted and burnt, caused by setting the boiler temperature inappropriately high for the beans being used, and served way too large.
Though the cafe by looks didn't look very promising, Claire de Lune served what was the most passable of the lot. Though it was by no means what an espresso should be, (it had a very weak and thin crema), the brewed part of the coffee below the crema was reasonably extracted.
Caffe Calabria is slowly remodeling (they plan to serve italian-style pizza, eventually, on top of the current panini), so the atmosphere could be better, but their espresso is the best I've had in town. Cgfan has had a couple of bad shots there, and I have had one or two that weren't great, but in my experience the espresso is often exceptionally good. Most of the baristas make it with a good crema, rich and full-flavored, but without the bitterness and burnt aftertaste you get at Starbucks or any number of imitators.
The coffee cart at Kaiser's hospital and office building serves Calabria's roasts, and the barista I met also pulled a great shot.
The one other place I can recommend, though off of only one taste, is Elixir, along the trolley line downtown. It's hidden in an office building a block from the 5th street trolley stop. It took me three tries to find it, but going off of a recommendation from someone at Calabria, I sought it out. The espresso was good, and the toasted bagel was also one of the best I've had around San Diego - crisp outside and solid inside, unlike the bready ones oftern served in California.
I've tried dozens of other coffee shops while studying. Several are good for hanging out, people watching or cramming before an exam, and even Starbucks will get you a bathroom and air conditioning when you are desperate. But I haven't had good espresso anywhere besides the three places I've listed.
Worth mentioning:
Goldfish Point has just about the best view of any place in La Jolla. It looks out over La Jolla Shores
Lestat's in Normal Heights has free wireless and stays open 24 hours (the only place I know of in town). But the coffee isn't good.
Cream in University Heights has free wireless and stays open late.
re: Joseph
Joseph, do you really like Cream. I've tried and tried to warm up to it but I find the atmosphere to be so sterile. Their coffee is really pretty decent and their pastries are good, but man, it's like a morgue in there sometimes, even when every table and chair is occupied!!
re: DiningDiva
I only like it for studying. The lighting isn't the best, but it is just about the only place open at 10 pm with free wifi and available tables. Lestat's doesn't always work. My wife likes the "Mexican Mocha" there, but the straight espresso really isn't that great. Oh, and we also like that they have Fair Trade coffee, even for the espresso drinks.
But I can see why it wouldn't work for most people.
re: Joseph
Joseph: Great report! We could use more espresso-hound reports in S.D.!
I'm glad you got to try Yvonne's espresso. (She has the cart in front of the Kaiser building at I-805 and Clairemont Mesa Blvd.) She is very passionate about her espresso, and I commend her for pulling such consistent shots with Calabria's roast. (I find Calabrias's roasts to be very finicky when I pull shots with it at home... I suspect that the shot parameters on this roast are very narrow, as I cannot seem to dial it in to my satisfaction like I can with most other roasts, including my own...) You'll find that she also has a laser sharp memory for customer's and their last drink order. One of the few barista's in S.D. who will readily dump a shot and reload based on the looks during the early part of the pour.
Re. Calabria, I have had good shots there; unfortunately just not often enough. I really think that their baristas should be dumping more shots, as most, not all, of what I've gotten have been really sub-par. I really respect them for what they are doing for the S.D. espresso scene, and I really like the passion that drives their business, which we are also about to see in their pizza operation.
I've talked to Arnie about how their coffee often gets misrepresented by poorly-trained baristas at other shops, somethings that's of issue with any roaster. I believe that barista training at Calabria is a fundamental part of any food service outlet that serves their beans. But I'll take Yvonne's pour on any random day using their own beans over one done at Calabria.
BTW I have not gotten to know any of the baristas at Calabria by name, which easily could be part of my problem with their pours. (Ultimately it's not about the shop, but the barista.) Joseph, are there any in particular that you can recommend, particularly those that work the weekends?
re: Joseph
I'm floored to hear that the coffee cart at the Clairemont Mesa Kaiser has great espresso. So many times I've had to sit around for prescriptions and great espresso was literally 30 feet away. Thanks for the rec... I'll have to try it next time I have an appointment.
re: geekyfoodie
geekyfoodie: ..and if it'll be your first time there make sure you say something that'll indicate you're an espresso-head. (Perhaps ask for a ristretto, or ask about her equipment, etc...) Yvonne's every-bit the espresso-head as well and can really talk the espresso talk, so be prepared! She may also surprise you with her self-deprecating humor - don't worry, she can really pull good shots.
This'll all help you get the best cup that she can produce, whereas she may not pull out all of the stops (though she may, I just don't know...) for just a random customer...
re: cgfan
cgfan: I am but a humble amateur in the world of espresso and am still learning quite a bit about the finer points. Coffee, espresso, and tea are very near and dear to my chemist's heart because it's all about the extraction, so I'm fascinated by the details of the perfect shot. I fear looking like a deer in headlights if I bring out the inner espresso-head in Yvonne.
Now, the question I have for you is: have you ever found a proper ristretto in San Diego? I was reading that it's difficult (and the method is debated) to do with a machine, but unless there's a cafe with a hand press, then it seems like the result is often a smaller serving with little difference in flavor.
re: geekyfoodie
geekyfoodie: you raise a keen point regarding ristretto, which I find can be broadened to most espresso drinks, in that there is quite a lot of debate what the different drink names mean. I personally find drink definitions to be in a rather messy state, perhaps even more so given the wide variation in how the various drinks are executed. Even in the arena of SCAA Barista Competitions where one may think that consensus might reign supreme, I've heard baristas complain that the definition for a Latte ironically leaves them prone to technical point losses when they wish to pursue a better milk to espresso ratio in order to pick up taste points.
Personally, though this is probably not satisfactory for many due to its inherent ambiguities, I'd rather think of the various espresso drinks in purely qualitative terms. In fact one of the best descriptions of espresso can be attributed to David Schomer of Espresso Vivace in Seattle; paraphrazing Schomer, he describes espresso as a drink that tastes as pleasant as freshly roasted coffee smells. That would immediately eliminate most of what is served as espresso in almost all but the very best of cafes!
(He keenly notes that even self-proclaimed coffee haters often enjoy the smell of roasted coffee; it's just that brewed coffee leaves too much unextracted taste behind in the grounds rather than delivering it into the cup, belying the promise of the bean's wonderful aroma. He believes, as do I, that more people would enjoy and understand espresso as a drink if only they had access to taste a properly executed one.)
I like to think of ristretto as a cafe's or a barista's version of an espresso that pulls out all of the stops to make the best tasting cup possible. I often find cafes talk about single or double ristrettos, which to me makes little sense (unless, of course, a double means to add-in a new pour from a fresh dose of grounds into a reloaded portafilter). A cafe or barista should settle upon one way of making their ristretto; if there is more than one way, then how can it be their best?
Another conundrum is that to properly tune a process for true ristrettos, one must optimize the grind level, tamping pressure, shot volume, match the water temp to the bean, both grind level and tamping pressure based upon daily or even hourly environmental changes that affect the bean, and right down to even cup selection and means of service (can the customer be delivered and comfortably drink the ristretto immediately after it is puled while standing at the counter?), that it almost doesn't make any sense to be able to pour both espressos and ristrettos from the same setup. The best of shops have solved this conundrum by not distinguishing between espressos and ristrettos. Sometimes they will have a sign explicitly stating it, at other times its left unsaid, that all of their espressos are pulled ristretto. In other words ordering either gets you the same drink.
So have I found such a drink in San Diego? Seldom. I have experienced it at Caffe Italia on a few occasions when their bar is operated by a barista whose name I never bothered to record. Also on occasion I find that happens at Zumbar Cafe in Sorrento Valley. It also used to happen at the Carriage Stop Cafe that used to operate in front of Horton Plaza.
But for the most part when ordering in San Diego I don't expect what I would call a ristretto even if that's what I had specifically ordered. (I realized that was delusional quite a long time ago!) For that one needs to go to the real espresso gems, such as Caffe Luxxe in Santa Monica, or Ritual Coffee Roasters or Blue Bottle Coffee in San Francisco, or Intelligenstia in the Silverlake district of Los Angeles. And without having even been there, for sure you should expect the same at Coffee Klatch in San Dimas.
Regarding requiring a "hand press" (manual piston, I assume you mean) machine to deliver a ristretto, although that's not true, and in fact one can get a much more consistent ristretto out of any high-end semi-automatic machine than in any manual-piston machine, there is a sliver of truth to what you say. I have found that the very best ristrettos (so-called "god shots") that I have ever tasted has only come out of two manual piston machines that I personally own. However manual-piston machines are extremely finicky, and generally produces an average shot that is of decidedly lower quality than a high-end semi-automatic, though the best of the shots out of a manual piston machine, at the meagre rate of perhaps 2-3 shots per year, cannot be matched by any other machine. I believe this is due to the tremendous pressures that can be delivered by a manual-piston machine, which far outstrips what can be produced by any pump machine, commercial machines included.
By the way Cafe Gelato Vero on India Street used to have a manual-piston setup a long time ago, but I believe it was spring activated and therefore did not really allow the operator to control the extraction pressure. Ryan Brothers Coffee in Barrio Logan still operates a spring-loaded manual piston machine as well, and again due to its spring-loaded nature does not really allow the operator to control the extraction pressure.
I now happily use at home a high-end semi-automatic machine, and although I've never looked back at my manual piston machines since making the switch, I do somewhat miss the rare "god shots" that I've found only those machines are capable of producing.
re: cgfan
Bravo(a?), cgfan... as always, you're a wealth of information. Like I said, I am truly a humble amateur. I have never ordered a ristretto and your comment led me to do a little research and learned about the whole manual vs. machine bit. Yes, I meant a manual piston when I referred to a "hand press," and lately, I've been preoccupied with pressure and how its generated when making espresso. Piston is better than steam, etc. etc., but what I'm really curious about is why there seems to be little control over it, even in the high end machines. Even number on a display would be helpful. I guess I'm a little puzzled on how (if we were to go with the literal definition of the drinks) I'd be able to use more pressure to pull a ristretto. That's where a manual piston makes sense, but as you pointed out, it would only be as consistent as its operator. Yet, I haven't seen a high-end machine where I can say "I'd like 12 psi for this shot and 9 for the next". If it were up to me, the perfect espresso machine would run like one of the instruments at work. Powerful pistons that can be monitored and controlled with software on a PC. For those instruments, pressure is a big indicator of whether or not the machine is functioning properly. The same idea can be applied to an espresso machine.
The caveat is that I am not very familiar with high-end or commercial machines and these controls could exist, but I haven't shopped for a high-end machine... yet. My birthday gift to myself (6 months from now) will be a brand-new machine. I currently have a mid-level one that does the job all right and was the perfect gift for a poor student who dearly loved espresso drinks. But... it is aging and perhaps my tastes are maturing, as I find myself frowning over the lack of pressure and temperature control. Nowadays, I'll usually end up with a slightly sour shot with poor crema, as the machine seems to run a little cooler and with less pressure than it used to. It seems you like your machine... may I ask what brand you have?
Before I veer further off-topic, I should also ask... have you ordered a ristretto at the Kaiser coffee cart? Or does Yvonne default to a ristretto for all espresso orders?
I'm looking forward to Blue Bottle Coffee, as I will be in the Bay Area for the holidays. Then, I'll be in LA, so I'll have to go to Intelligentsia, which is closest to my folks. Whenever I'm LA, I'm so busy eating all the good Chinese food I can find that espresso doesn't even enter into my consciousness.
Where is Zumbar Cafe in Sorrento Valley? I work close enough, so they're worth a visit.
re: geekyfoodie
Well in the non-commercial setting where one can afford to tweak between cups and perhaps throw a cup or two away in between adjusts, one can switch between an espresso and a ristretto by going to a finer grind and adjusting their tamping pressure, followed by pulling a shorter volume. The idea behind the grind/tamping pressure adjustment would be to drop the flow rate, as the total extraction time (theoretically) should be kept relatively consistent. In practically all machines pump pressure is purposely a set it and forget it control tucked away behind the skins of the machine. So the barista for the most part adjusts grind/tamping pressure against the pressure delivered by the pump to slow down the flow rate.
In the commercial environment, unless there is a grinder dedicated to ristrettos as a drink apart from an espresso (implying three grinders to cover brewed coffee as well + potentially three more for decaf - unlikely setup, really), how a barista would typically handle a ristretto order would be to adjust (increase) tamping pressure alone then pour a shorter shot. The home "barista" has an advantage here in that he can do things which would be unreasonable for a commercial environment.
Now regarding pressure from pumps used in espresso machines, home espresso machines typically uses a vibratory pump, which has a flow rate that varies as a function of the back pressure that the pump is subjected to, up to a maximum or an over-pressure valve, whichever comes first. At high flow rates the pressure is low, and at low flow rates the pressure increases. With high-end commercial machines, rotary pumps are the norm, which delivers a more constant pressure characteristic. To my knowledge no machine out there actually "servos" the pressure itself in a closed loop. That is, however, with the exception of some work being done by someone who appears under various monikers but always seems to include "jepy" in their username. On YouTube he's jepyraco ( http://youtube.com/profile?user=jepyraco ), on Flickr he's jepycoffee ( http://www.flickr.com/photos/82921813... ). He's doing some really interesting work not only closing the loop on pump pressures, but also profiling pump pressures over time during the shot itself.
The part that I mentioned about the manual-piston and its ability to generate extreme pressures, that's all true, but it's on the "fringe" of technique. These incredible ristrettos that I have pulled (really only under a blue moon) used a slightly finer than conventional grind for ristrettos, but with a much, much higher tamping pressure, to extract a shot under extreme pressures for shot volumes of around 0.3 oz. That's a very tiny cup, but in taste is a "bigger" drink than any conventional ristretto. But trying for these extreme brewing pressures, and hence limiting it practically to only manual-piston machines, subjects you to the typically poor thermal design of the manual-piston machines themselves.
Even in the high-end (home) manual-piston machines such as the rare Olympia Creminas (I've had occasion to take apart and use two of them), they are controlled very simply by a mechanical pressure-stat with its inherently wide hysteresis (dead band). I have also found that most of these machines tends to accumulate too much heat in their group head such that only the first or second shot, but not both!, has the best chance of producing a good shot.
They have an inherent compromise in that they are typically single boiler machines that delivers the brew water directly from the steam boiler. So the steam pressure, and therefore boiler temperature, needs to be high enough to deliver the water to the compressed puck of coffee, and therefore during the delivery heat must be lost to the group head in order for the water temperature to reach anywhere near an appropriate brewing temperature without "burning" the draw. This process accumulates heat in the grouphead until at equilibrium the brewhead gets almost as hot as the boiler tiself, which will be too hot to draw a proper cup. (Users of these machines typically run "cool down", "flushing", and "temperature-surfing" "rituals" before each cup in order to control their poor thermal behavior... I used to take a wet towel and place it on the grouphead to absorb the damaging heat. It would literally steam like a sauna and take quite a bit of water to cool the grouphead down!)
Re. Zumbar, they are located in the mini-mall just at the I-805 Southbound on-ramp from the Sorrento Valley area. Re. the Kaiser cart and ristrettos, when I ask for a ristretto I only say so as a "coded word" that's used to express that I want a good espresso, poured short if possible. Again it's inherently difficult to really serve ristrettos as a drink apart from a regular espresso in the commercial environment, particularly in a small space where one cannot have another dedicated grinder to serve it up. Regardless of whether it is a true ristretto or not, you will be getting a good espresso for sure! (...again with the caveat that you "announce" your seriousness about the drink before hand...)
re: geekyfoodie
Sorry I forgot to answer your question on the machine that I currently use. I use an Expobar Brewtus, distributed by WholeLatteLove.com. It can be described as a 120V dual-boiler reservoir machine with a vibe pump and a "bang-bang" temperature controlled non-heat exchanging E-61 machine. Phew!
Dual-boiler - dedicated brew and steam boilers, a good thing
Reservoir - not plumbed-in; uses a non-pressurized pour-over reservoir instead to hold brew water
Vibe pump - vibratory pump used in non-commercial machines; some users perform upgrades a the more expensive rotary pumps; rotary pumps, though, require a pressurized input, which normally is solved by plumbing them into your water lines...
"bang-bang" temperature controlled - a simple solid-state controller which can only control boiler temperatures by turning them on or off much like a switch; this also employs the most basic control system (vs. a PID or equivalent) which simplty turns on when the temperature goes below the setup point (less programmable hysteresis), and vice-versa
non-heat exchanging - a heat-exchanging (HX) machine gets its brew water up to temperature by running it in a pipe that travels through the steam boiler; this often makes for overheated brew water when the machine is left idle, and ultimately brew temperature is not very well-controlled due to the dynamic nature of the equivalent thermal circuit. (The Brewtus actually uses a heat-exchanger too, but only to pre-heat the cold reservoir water prior to entering into the brew boiler, which indeed is a very good thing to do...) Believe it or not many commercial machines in existence also relies on a heat exchanger as the sole means to heat the brew water.
E-61 - a very popular (and heavy) grouphead design typically reserved for commercial machines. It achieves temperature stability by both its huge thermal mass as well as by running a passive "thermo-siphon" of brew water through a networks of water channels built into the grouphead. E-61 groupheads are seen in both HX and non-HX machines
So that's the Brewtus. It's by no-means a fully commercial machine, but it delivers the best "bang for the buck" in terms of obtaining a nearly commercial quality result. David Schomer of Espresso Vivace, a stickler in the industry for temperature stability, has even given it his personal recommendation as the best home machine available on the market.
re: cgfan
I appreciate your responses, cgfan! Thank you! It's certainly fantastic to have a tutorial on the finer points of espresso and the machines. I often forget that particle size and tamping pressure are very important aspects to making a good espresso, especially since it "gets around" the preset pressure generated by the machine.
I went to your Flickr account and that is an incredible machine. When I'm shopping for a new one, I'll probably re-read your posts to make sure I maximize bang-for-buck. I'm not sure if I can afford the Brewtus (my BF: you want to spend what for an espresso machine?!), but I'll definitely examine my candidates with a fine-toothed comb to make sure they're the best I can buy.
As for the OP, I'll add a blurb on Zumbar Cafe when I go, which at this point, will be first thing in the new year.
re: cgfan
I now do a bit of work in the area, and rediscovered that great espresso I had a few years back but realized this time around was the Zumbar that I'd read about on this thread.
To express how I feel about this place, I resort to a tale of my typical espresso beverage order- and the difficulty I typically encounter when ordering it:
I like two shots poured over cool whole milk in a short cup, in that order. That's it. Simple right? Nothing more than a cold milk latte- I find the taste of a great shot of espresso can be destroyed by hot milk and find a standard latte repulsive. When I order this absurdly simple combination, I am usually met with a bovine stare, or even the "how do I cool the milk after I've steamed it?" kinda response.
The guy at Zumbar didn't even flinch for a second, and even offered me a shorter than usual "short" cup, which he felt would offer the most appropriate coffee/milk molarity. Then he made it perfectly.
It is worth a trip- the place is really an example of artisan craft that is worth our money. There is only a sign that says "Coffee House" out front.
re: geekyfoodie
geekyfoodie: Just wanted to report that I just had my first "proper" ristretto from a shop in San Diego! That is a shot that is shorter than a standard espresso and where everything is tweaked to pull out the best out of the bean, regardless of the tiny volume that that may entail.
Where and how? I just dropped into the espresso cart in front of the Kearny Mesa Kaiser Hospital (operated by Yvonne, and is in my regular rotation), and she has one of her former trainee's in here from Arizona until the 2nd. I think his name was Steve, but I'm not 100% sure.
Anyway he was manning the station while Yvonne was on lunch break, and he poured me the only ristretto I ever had anywhere, including S.F., L.A., NYC, O.C. or S.D., that was as short as I pull my ristrettos at home. I'm talking about a shot volume of roughly 0.4-0.6 oz. of the smoothest coffee that I've ever tasted from Calabria's beans.
Apparently he made it to the Nationals in the SCAA Barista Competition in Long Beach as a first time competitor last year, so he definitely has something going.
Espresso Cart Non Pareil
7060 Clairemont Mesa Blvd, San Diego, CA
re: geekyfoodie
If you ask to just have an annual physical, they will send you to that facility to get testing done and then send results back to your Physician.
Don't ask.
Just know I make excuses to be in that area a lot lately, and sometimes park at the Arby's and walk over for coffee...
re: geekyfoodie
Wow, it wasn't a dream after all...
I made a return visit to Yvonne's espresso cart at noon today and Steve, her visiting barista from Arizona who pulled the amazing ristretto last Friday, apparently had the cart all day today. He pulled me another ristretto like I had last Friday and again he nailed the pour, pulling amazing smoothness out of the tricky Calabria beans.
And like any well-crafted ristretto it had a lingering after taste that still registered on the palate a full hour after having had my drink. In the espresso world, small, (as in a ristretto), is indeed beautiful!
If any hounds want to make a go of it while Steve's still in town, this week's all you have left - at least as late as Thursday, but by either Friday or Saturday, don't recall which, he'll be gone.
Espresso Cart Non Pareil
7060 Clairemont Mesa Blvd, San Diego, CA
re: cgfan
Steve also makes very tasty foofoo drinks. If you like lattes and do not know what you really want, he can work with your favorite flavors. I highly recommend the Napoleon. I'm also jealous, as I work and will be unable to get anymore of his coffee before his last day, which is tomorrow (friday, february 1st). I hope you all enjoy it for me!!
re: cgfan
Well, I had to stop by, since I was in the neighborhood. That was one AMAZINGLY good ristretto! I struck up a conversation with him and asked if they'd been any busier this week. I explained he'd been getting some good press on certain food forums. We chatted a bit, and he's been a barista for many years. When he handed me my cup, he had pulled one for himself, as well. We toasted, and I thanked him. Then I'm sure I was making yummy noises, and he had a big grin on his face. Thanks for the heads up, cgfan!
re: phee
Phee: I'm glad that you had a chance to try their ristretto, and doubly glad that you shared your taste impressions here! I also dropped in today and enjoyed two perfectly constructed double ristrettos. The consistency between the shots was simply incredible, with each serving unlocking all the latent potential of the amazing coffee bean.
For those reading this thread puzzled at the praise given towards an espresso, no, I don't think we have a bizarre taste for excessively bitter, burnt, scalding hot and pitch black drinks served in ridiculously tiny cups. No, though that's certainly what's served as "espresso" in just about every cafe. Those are not true espressos, but rather impostors hiding behind the name of coffee's most profound drink.
If I had to have one of those terrible drinks I too would be reaching for every carton of dairy, every packet of sweetener, and yes, maybe even every bottle of chocolate syrup and tub of whipped cream in sight. These are cafes where the Emperor's not wearing any clothes! (and hence shouldn't even think of being near a machine spewing hot steam and water all day! :-) )
Rather to drink a properly made espresso, and in particular a ristretto, is to enjoy a drink that:
...has the longest aftertaste of any of the coffee drinks but served in the tiniest of volumes
...magically collects without loss the best of the coffee bean's volatile oils and aromas into a wonderful emulsion before it's final delivery to your palate
...is the only coffee drink that truly tastes creamy without the use of any dairy (imagine that!)
...has the power to deliver the true promise of roasted coffee's magical aroma
So for the espresso fans out there here's an obvious chance. And for those coffee drinkers who have avoided the tiny one, it's now your turn as well. And yes, even to those who drop a daily Lincoln into the tills of their local Charbuck's.
But perhaps the best opportunity of all is presented to those of curious palate that have never understood the allure of coffee; this ristretto may have the power to change your mind!
...and in case I'm wrong here there's still plenty of cream and sugar close at hand, at the very end of the bar that Yvonne affectionately calls her West Wing!
re: cgfan
The plan today... I have to leave work early, so I'm stopping by and hopefully I'll have a chance to meet Steve and sample this long-awaited ristretto! Phee, you're so lucky to be in the neighborhood. I'm rarely in that particular area of Clairemont and when I'm commuting, there's no way I'm going to stop by with 805 traffic being what it is.
Cgfan: I'm so excited because I pulled one of the best shots I've pulled in a long time at home. The perfect balance of flavors plus the pleasant lingering aftertaste really started the morning on a great note. What really helped was that picture of your Brewtus... I have a digital timer at home, so I stuck it on the machine so I can time my shots. It's also a new espresso machine, per our discussion above, but I'll save the specifics for another time or another thread.
As for good ol 'Buck's... alas, I have completely stopped going. As I start moving past "espresso newbie," even convenience won't take me there anymore.
re: geekyfoodie
Looks like I missed out on Steve. I arrived at the Kaiser facility at 4:30pm only to find that they had closed for the day. It's a shame I missed him.
I do have a contribution, though, for anyone who wants to try Yvonne's coffee in the future. The cart's hours are 7:30-4:30 M-Th and 7:30-3:30 on Fridays.
re: cstr
cstr: Might a proper espresso (ristretto style) perhaps look a bit like this shot I pulled at home? http://www.flickr.com/photos/akatayam...
Yes, I am quite familiar with espresso...
re: cgfan
cqfan: PERFECT!, that's what I'm talking about, I could almost smell that cup. Looks and flavor what a combo!, most don't understand that. I do understand your comment about that 'goop' that is mostly served in the US those 'little cups' is aweful and give it a bad rep. Thanks for the pic.
re: Joseph
Not about espresso, but I am currently in cappuchino mood and had some luck with the ones at Claire de Lune. The ones at Rebecca (normally my favorite coffeehouse for Friday and Saturday late nights in SD based on their Scottish scone, atmosphere and the cat) has sometimes excellent cappuchino but also some of the worst in SD depending on the barista.
re: LisaSD
I had a two-for-one coupon for Lion's, and, since I work up the street, I stopped by last week. Their regular coffee tasted of the Kona variety to me, which makes sense since they originated in Hawaii. I didn't try the espresso, and will give it a try next time. While not the best coffee I've ever had, it's pretty good. Still hard for me not to drive up the hill and out of the valley to Caffe Calabria, though.
Zumbar. I haven't had a coffee in San Diego that came even close to being as good as theirs.
re: Dagney
I know that everybody has a different taste but Lestat is for me the perfect example how you can ruin a very good coffee bean (Caffe Calabria) because of completely unexperienced barristas.
re: honkman
Easy there, amigo. I'll take a good cookie rec where I can get it.
re: honkman
Funny comment - Lestat's is frequently a place I'll go to work late at night since they're open 24 hours, and it's such a bummer that their coffee is so poorly done.
re: honkman
Where do you go?
re: Dagney
Will you all just go to Zumbar? I think it would simplify the discussion on this board...
re: SaltyRaisins
I still visit Yvonne at the Kaiser coffee cart in Clairemont, but her favourite is Zumbar, as well. I, however, have yet to make it up there.
re: phee
Lately I haven't taken many lunch breaks in the KM area so when I recently had my car serviced at the dealer the other day I dropped-in to Yvonne's cart and she poured me a fantastic Latte.
Yeah she likes to hit up Zumbar on Saturdays; I'll often drop-in Saturday A.M. as well on my way down to the Little Italy Farmer's Market. There's a pretty regular contingent on Saturdays, just like there is during the middle of the week.
Did you know that Zumbar's open then? It probably provides the best opportunity to try them for all of those who do not work in the Sorrento Valley area.
re: SaltyRaisins
Second that, SR... it's one of Sorrento Valley's greatest (only?) gems.
re: SaltyRaisins
Yep, I think every person that is not listing Zumbar, hasn't been. It's really one of the only world-class foodie places in the city. I've only been to a couple places in the world that had better coffee.
re: Indirect Heat
Wow, although I'm on record many times on these boards for saying that they have the best espresso in San Diego, it was always with many reservations. Perhaps more recently I may have less reservations given the steady improvements that I've seen in their cup, but they still have a ways to go.
Yes we all have different tastes, but I'm still left puzzled how one can find their product to be world class. That this is the best in S.D. is more a sign of the relative youth of our regional coffee scene.
re: cgfan
Perhaps I should clarify. Most good food items in the SD area get classified in the "good for San Diego". Places that are good enough, but not good enough to survive or flourish in a city with a real food scene. Zumbar is an exception. They would survive and flourish in many more challenging markets than San Diego's. I'm not saying they're the "best coffee in the world". I'm saying that they are capable of being excellent, even when compared to places that are very serious about coffee. I can't think of any other places in the city that I would say that about (coffee or foodwise).
re: Indirect Heat
I think what you say may be true for the majority of coffee drinkers who have had little exposure to a properly-made espresso, but amongst those who focus almost solely on the espresso drink I feel that it is premature to say Zumbar has reached that status. In that sense the quality of their program probably already exceeds any practical business objective.
I don't want to detract from what they've already accomplished - they've dramatically improved their program over the years and during most of that time I could confidently say that they were serving the best espressos in S.D. And lately I've had a couple of espressos there that were truly excellent. Yet I see room for improvement and key practices not incorporated to be able to say that they've truly reached the levels attained in the best cafes of other coffee-centric cities.
re: Dagney
I like Caffe Calabria (but it closes already at 3pm). I often finish the week (and start the weekend) with my wife after some restaurant visits on Friday night by going to Rebeccas or Claire de Lune. On Friday night at Rebeccas the barrista (an oder guy - if a anybody else is around I oder something else) makes pretty decent cappucchinos (it's not on the same level as Intelligentsia or Luxxe) but pretty good. Claire de Lune is mostly similar in quality but has less consistency.
At the risk of getting stoned (not in the good way), I have to admit I prefer Starbuck's to a few local coffee shops such as Rebecca's and Clare de Lune. Admittedly, it's been a while since I've ventured in to Calabria--the lack of parking is annoying--and have yet to try Zumbar. I get that many people consider Starbuck's coffee to taste burnt, I just don't have that same reaction. I'm wondering how much the perception of said corporate coffee shop is tainted by the en vogue disdain for anything that is not independently-owned.
re: globocity
Of course there's no reason that we should all have to enjoy and favorite the same cafe, but I'd post the following challenge on anyone's favorite espresso-based beverage at their favorite shop: dare to drink it without the milk, sugar, whipped cream, caramel, chocolate etc. and simply order their espresso.
I'd guarantee that for most who have not done this before at their favorite cafe you would have been left spitting out your drink or at the very least wondering why it tastes so bad. (And remind yourself that this dreck is at the very base of every espresso-based bevererage that your favorite cafe serves...)
Then do the same at Zumbar.
<insert epiphany moment here...>
re: cgfan
I don't order any drink at Starbuck's with ". . .milk, sugar, whipped cream, caramel, chocolate, etc." And yet, I still enjoy their coffee and espresso. Funny thing is, I also find myself also drawn to espresso at certain restaurants. Costa Brava comes to mind. I'm not sure what beans they use, but I've found their espresso delectable.
re: globocity
globocity: Wow, I truly am puzzled... I purposely left out coffee as it's a much easier drink to serve, but you truly like their espresso? And straight? Can you describe what comes to mind when you think of their espressos? What taste descriptions come to mind?
The only way I can make sense of it is that perhaps could it be true that you think of an espresso as a very, very strong coffee. Might that hit the mark?
If so espresso, when properly made, has nothing to do with being a strong version of coffee. In fact when well made it shouldn't even be watery at all. Rather it should be a small and very creamy, emulsified drink that coats the sides of the cup and preserves all of the aromas and nuanced volatiles of the roasted coffee bean and delivers it to your palate to taste. This is particularly true when served ristretto, which is the default practice of serving an espresso at the best cafes.
It truly is an artisan drink and honestly cannot be properly served without rigorous training and individual commitment by the barista to perfect all aspects of its production.
I do hope you get a chance to try Zumbar as most shop's espressos are not the artisan drink it should be, but rather just a strong, overly bitter version of coffee that's better suited for the sink (or to those who really do like very, very strong and bitter coffee!).
BTW if looks alone can give you an idea what a Ristretto is like, here's a video of the typical Ristretto I pull at home: http://www.flickr.com/photos/akatayam...
I'll add my vote to the chorus. Zumbar is the best coffee in San Diego. I've said it other posts, but it bears repeating.
I totally agree with what "Indirect Heat" said that their coffee is not just good, for San Diego criteria, but is good, period.
I've lived in places with a surfeit of coffee shops pulling shots of a similar quality as Zumbar's, and the fact is that Zumbar is equal to all of them.
Since moving to San Diego, I still pine for my favorite coffee shop in the world (EVP in Madison, Wisconsin), but since I've found Zumbar, I no longer have to suffer such long dry spells between good cups of coffee.
I'm surprised no one has mentioned Bird Rock Coffee Roasters in Bird Rock. They roast their own beans, and this year they managed to get some of the Panama La Esmeralda Geisha - which is the best coffee I have ever had. They also are big on fair trade, organic, and direct trade coffee. They do sell coffee by the cup, as well as beans
The only problem is the place is tiny, and I have heard the atmosphere on weekend mornings is terrible - literally a dog and pony show (a reviewer on another website said someone brought a miniature horse to the coffee shop one morning). In my experience is has just been crowded, but I never go in the morning.
re: ekomega
ekomega: Very true. Bird Rock is probably our best local cafe where one could sample from a very wide range of single-origin beans. Most cafes, when they have a single-origin program, typically features a particular single-origin per day, rather than offering the customer a choice amongst many.
(However Bird Rock often fails, like Caffe Calabria, in regards to execution at the bar. I still look towards Zumbar for near rock-solid execution from drink-to-drink.)
Yeah, the Geisha is a "must-try" drink for any coffee fan, though a much more reasonable alternative that's not as extreme (in taste characteristics and price) is any dry-processed Idido Misty Valley Yrgacheffe.
BTW it's believed that the La Esmeralda Geisha is actually the equivalent of a coffee variety that is found in Ethiopia near the Sidamo town of Gesha. The tree has a very similar habit, and bears coffee cherries that result in a very similar cup. This again underscores the fact that all coffees can trace their roots to Ethiopia.
A note to all local home coffee roasters, Bird Rock Coffee Roasters sells most any of their beans green at half the roasted rate, a very square deal for a walk-in store. (Of course most walk-in cafe/roasters don't sell their beans green...)


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text:
Ousted tribal leader, accused murderer in court; victims pledge vigilance
Updated On: Apr 23 2014 08:48:50 PM CDT
The former tribal leader accused of gunning down four people in February's mass shooting in Alturas was back in court Wednesday.
Cherie Lash was led into a Modoc County courtroom in shackles. She was transported there from a Lassen County jail cell, where she's currently being held.
Lash gave a nod and acknowledged someone sitting in the courtroom as she was led to the defense's table.
The purple dye in her hair has faded significantly since she was booked on four counts of murder and two counts of premeditated murder, more than two months ago.
Lash was ousted as Cedarville Ranchera tribal chairwoman prior to allegedly shooting to death her brother, Rurik Davis, niece Angel Penn, nephew Glenn Calonico and Sheila Russo.
Shelia's husband was in court Wednesday. Outside he made a short statement, promising to be in the courtroom every day Lash is required to be there. He wants Lash to see his face and know that his wife, Sheila, is still there in spirit. He also stated that's something Lash can never take away from him.
One of the surviving victims, Melissa Davis, was also in court - to face Lash. Davis, who was in a wheelchair, was shot and then stabbed with a butcher knife during the February attack. Today she was surrounded and comforted by loved ones and supporters.
Wednesday's court proceedings consisted mainly of housekeeping issues between Modoc County District Attorney Jordan Funk and Lash's defense attorney, Antonio Alvarez.
Lash's next court appearance for the preliminary trial hearing was set for July 9.
Copyright 2014 by KRCRTV.com All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


text:
Dr. Gary L.Miller joined the University in June of 2006. As Provost and Vice President for Academic Affairs and Research, he developed a new vision of Wichita State as urban serving university and is leading the University community through changes and transformation to the accomplishment of this prestigious goal.
This collection includes digital copies of Dr. Miller's speeches and presentations. For research publications of Provost Miller see Gary L. Miller's: collection in Biological Sciences
For Dr. Gary L. Miller biography visit Provost and Vice President for Academic Affairs and Research Dr. Gary L. Miller web site.


text:
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living together
<<< Previous Question
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my boyfreing wants to sleep with me
Question Posted Monday September 18 2006, 6:01 pm
ok so here is the deal i am 15 and a girl. me and my bf have been going out for a year and we love eachother dearly. we were sleeping together but then we stoped because i was uncomfortable and we told our family about it. now he is jealous of his friend because they can go do stuff with their gfs and he cant with his. he says i am cheating him out of the realationship because all he ever does is make me happy and i dont in return. i would willingly do whatever to make him happy but have sex. i dont know what to do.
Answer this question
Want to answer more questions in the Relationships category?
Maybe give some free advice about: Love Life?
answered Tuesday September 19 2006, 1:28 am:
You can be in a happy relationship without having sex. What he is saying to you isn't right. It sounds like he is in this relationship for sex and sex only. Since he isn't getting any he's being immature and crying about it because his friends and their girlfriends have sex and he isn't. Just because other people have a sexual relationship, doesn't mean that he has to have a sexual relationship with you too. If you told him you didn't want to have sex, he should understand and at least respect your decision. If he truly cared about you and/or loved you, he'll wait until you're 100% ready. You shouldn't do anything you're uncomfortable with. I suggest talking to him about this and if he still doesn't see your point-of-view, he seriously isn't worth it. Find a guy that will respect your thoughts and will stick by your side. Someone who will be there until you're 100% ready and understands your decision(s).
MummuM's advice column
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answered Tuesday September 19 2006, 12:36 am:
ooh love, your not wrong at all. Tell him, that you just don't feel comfortable with it, & arn't ready, you love him alot & all.. but your just not ready for that. Tell him, if he deeply cares for you, he'll understand & wait.. because you're that important to him.
Don't ever do anything, your not comfortable with. You made the right decision, by stopping the first time, before it got worse.
Talk to him & tell him how you feel.
I hope that helped, kbyee
holahayley56's advice column
Ask holahayley56 A Question
answered Tuesday September 19 2006, 12:30 am:
welll if he thinks that he just wants to be with you because he wants to have sex with you then.
a. he most likely doesnt "love you"
and b. he is probabley only in it to get some.
sit him down and make him realize that you will not be pressured into having sex with him until you are ready, which may be in a long time. Let him know what you are willing and not willing to do. this might be hard. but after you do it, it might make him realize that hes not gonna "get any" from you, or he might come to his senses and not be a jerk and actually be a good boyfreind.
hope things work you
karlyndarlin05's advice column
Ask karlyndarlin05 A Question
answered Tuesday September 19 2006, 12:28 am:
If you are not comfortable having sex with him, then you need to tell him. What kind of relationship is there if you can't communicate with one another and tell one another how you feel about certain things? Talk to him about this. Tell him that you would do whatever makes him happy but he has to respect your decision about certain things. Don't let him pressure you into things you aren't ready for.
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text:
LEE COUNTY, Fla.- Lee County Sheriff's deputies have arrested two suspects who are accused of defrauding an elderly victim of $9,540.
On Monday June 20, 2011, LCSO received information of a Grand Theft to an elderly victim living in a nursing home.
The victim reported that she notice several discrepancies to her bank/trust fund account. Upon further inquiries the victim discovered having several blank checks taken from a checkbook from within her room.
Due to the nature of the incident the Economic Crimes Unit was assigned to investigate.
The crime spree began in February 2011 through June 2011 with a total of thirteen checks stolen and used by the thieves to pay for an array of their personal bills to include: rent, car payments and loans. In total the victim was defrauded out of $9,540.00 dollars.
The investigation revealed the visiting care taker had brought her child's father to the victim where he assisted with some work inside the room. Ultimately, the child's father, Omar Anderson, took the checks and with the assistance from the care taker's mother, Juanita Cash, the checks were fraudulently written, uttered and cashed by Anderson and Cash.
Anderson and Cash have been charged with Fraud and Grand Theft charges and have been booked into the Lee County Jail.


text:
This classic black table lamp features a giclee shade with a charming Thomas Kinkade creekside cottage pattern.
A shapely black table lamp is given a new look with the addition of a Thomas Kinkade pattern shade featuring an image from his painting "Friendship Cottage". The custom-printed, translucent drum shade lets light filter through, creating a warm and comforting radiance in any room. U.S. Patent # 7,347,593.
Our associates are standing by to assist you.


text:
See you next week!
Talking man: Dr. David Thorpe
Camera man: Me. I'm him. Weird guys: Internet people.
You Will Read This Headline. Then You'll Laugh. Then You'll Realize You Were Wrong All Along.
'We're going to be in trouble!' Little Sister wailed, clutching her favorite book to her chest and sobbing. 'This isn't fun like a story anymore!' But Big Sister was not listening, she was thinking. She grabbed Little Sister's book from her and ran into town, yelling 'Help! A book made me and my sister hurt someone!'
Val Kilmer lures 6 morons into the ultimate death schvitz to prove global warming is real.
The Goons have already started their preparations, because that pitch isn't going to carpet itself!
When it comes to gaming laptops, you can never have too many LEDs or too much bad taste.
The Something Awful Forums: the last bastion of sanity on the Internet. "Forum Fridays" glances at some of the most interesting and popular threads from nearly each forum, highlighting a handful of threads each week.
Copyright ©2014 Rich "Lowtax" Kyanka & Something Awful LLC.


text:
Monday, March 29, 2010
Illustration Friday - Rescue
Also, don't forget to enter my giveaway if you haven't already! The drawing will be on Thursday the 1st so only a few more days left!!
12 comments:
- Mouse Prints said...
I just love this sketch. Really cool.
- March 29, 2010 at 12:55 PM
- Maria Bogade said...
Awesome! Love the way the turtle turns into this tree! And then the swing! I would love to hang out there for a while!
- March 29, 2010 at 1:48 PM
- Hannah M said...
This is amazing. Love it.
- March 29, 2010 at 2:49 PM
- Monkeyworks said...
- March 29, 2010 at 6:31 PM
- k.h.whitaker said...
very cool, love this
- March 29, 2010 at 7:51 PM
- In the Light of the Moon said...
Oh.. How I love this turtle..with the world going on above her.Warmest Regards,Cat
- March 29, 2010 at 8:11 PM
- Holly Renee said...
I love your art! Your sketches make my day :)
- March 30, 2010 at 9:06 AM
- Brittany Forrest said...
WOW! I have fallen in love with this. Your attention to detail is incredible. The concept is so well thought out. I feel so inspired by your work. I'm going to follow you.
It would mean so much to me if you would let me know what you think of mine:
- March 30, 2010 at 5:39 PM
- DanielPhillips. said...
That sketch is spectacular .. really something else. I am new to blogger and am really enjoying your posts, I am following you and I hope you and others can do to same for me .. THANK-YOU XD
- March 31, 2010 at 6:44 AM
- Mike said...
Your blog has been recommended to us as a interviewee's favorite blog!
We would like to do an interview with you about your blog for Blog
Interviewer. We'd
like to give you the opportunity to
give us some insight on the "person behind the blog."
It would just take a few minutes of your time. The interview form can
be submitted online here Submit your
Best regards,
Mike Thomas
- March 31, 2010 at 11:37 PM
- summer said...
Wow! I really like your work. Very very cool...
- April 1, 2010 at 3:11 PM
- Kerry said...
I love this tortoise! It kind of reminds me of a part of the Neverending Story...have you seen that movie? Your work is so beautiful!
- April 1, 2010 at 9:41 PM


text:
Support our growth
History of Parliament Trust
Journal of the House of Lords: volume 4: 1629-42
Year published
374, 375
Comment on this articleDouble click anywhere on the text to add an annotation in-line
Citation Show
another format:
'House of Lords Journal Volume 4: 24 August 1641', Journal of the House of Lords: volume 4: 1629-42 (1767-1830), pp. 374-375. URL: http://www.british-history.ac.uk/report.aspx?compid=35683 Date accessed: 26 November 2014.
(Min 3 characters)
DIE Martis, videlicet, 24 die Augusti.
Eckins Damages from Sir Jo. Lambe.
Message from the King, about levying Soldiers for Spain.
To be communicated to the H. C.
Letter from the Lord General, about disbanding the Army.
Letters about disbanding the Army, and the Ammunition at Berwick.
Message to the H. C. for a Conference, about these Businesses.
And Recusants protected by the Queen.
Jaye, Snape, and Gibbs's Cause.
Sir George Ratcliffe, touching Sir Richard Osbaston's Estate.
Committee for Gunpowder.
Scandalous Ballads against the Queen-mother.
Printer sent for.
Answer from the H. C.
Conference reported.
Message from the H. C. to sit P. M.
Sir George Ratcliffe and Sir Richard Osbaston.
Post meridiem.
Title of the Prayer for Deliverance from the Gunpowder Plot.
Message from the H. C. for a Conference, about disbanding the Army.
Conference reported.
Ordinance of Parliament for paying Money at York, &c.
Sent to H. C.
Ordered, That Sir John Lambe shall have Three
Weeks Time for (fn. *) the Payment of the Fifteen Pounds to
The Lord Keeper signified to this House, "That His
Majesty hath commanded Mr. Nicholas, the Clerk of
the Council, to let their Lordships know, That His
Majesty is so far now engaged to the Spanish Ambassador for Four Regiments of Irish, that His Majesty cannot go back now; and that it was assured
His Majesty, before he went from London, that both
Houses are content, only it wanted the Formality of
Voting: Whereupon His Majesty gave an absolute
Order, for the levying and transporting of those
Men, and reiterated His Majesty's Promises to the
Ambassador. Wherefore His Majesty would have
the Houses acquainted herewith, that those Levies
may not be stopped."
It was Resolved, That this Paper should be conveyed
to the House of Commons, at a Conference.
Then was read a Letter, which the Lord Chamberlain received from the Lord General, concerning the
disbanding of the Army; and this House gave him Leave
to communicate it to the House of Commons.
(fn. †) Likewise Two other Letters were read, sent from
the Lord General to the Lord Keeper, concerning the
disbanding of the Army, and removing the Ordnance
and Ammunition from the Garrison of Barwicke.
Then a Message was sent to the House of Commons,
by Sir Robert Rich and Mr. Page:
To desire a Conference, by a Committee of both
"1. Touching a Paper delivered by Mr. Nicholas,
concerning the levying and transporting of Two Regiments of Soldiers in Ireland for the Service of the
"2. Touching Letters concerning the removing of
the Ordnance and Ammunition from the Garrison at
"3. To let them know, That their Lordships have
given Order, That a List be made of the Queen's
Priests, and other Her Servants as are Recusants."
The Lord Privy Seal,
Comes Warwicke,
Bishop of Lincolne,
The Lord Wharton,
Were appointed to deliver the aforesaid Particulars
at this Conference.
Ordered, That the Lord Chief Justice of the
King's Bench, Baron Trevor, Justice Reeves, and Justice
Heath, or any Two of them, do examine the Business
between Mr. Gibbs, Mr. Snape, and Mr. Jaye, and the
Commission to be absolutely set aside; and, after the
Hearing on both Sides, to make Certificate thereof to
this House.
Ordered, That Sir George Radcliffe be brought by
his Keeper to this House, presently, to shew Cause why
he will not seal the Deeds concerning the transferring
over the Estate of Sir Richard Osbaston to Mr. Marten
and Mr. Foulis, according to the Order of this House.
Ordered, That the Committee for making good Gunpowder do meet To-morrow Morning, at Eight a Clock.
Upon Complaint made to this House, "That there
are scandalous Ballads made of the Departure of the
Queen Mother;" it is Ordered, That Francis Grove,
the Printer of the said Ballads, shall be sent for as a
Delinquent, to answer the same in this House.
The Messengers return with this Answer from the
House of Commons:
That they will give a present Meeting, as is desired,
in the Painted Chamber.
The House was adjourned during Pleasure, and the
Lords went to the Conference; which being ended, the
Earl of Warwicke reported, "That he had delivered at
the Conference what he was commanded by this House."
A Message was brought from the House of Commons,
by Sir John Potts, Baronet:
To let their Lordships know, that the House of Commons intends to sit this Afternoon, about some important
Business; and they desire this House to sit likewise.
The Answer hereunto returned is:
That their Lordships resolve to sit this Afternoon, at
Four a Clock.
Upon hearing Sir George Radcliffe this Day at the
Bar, concerning the Trust for the Real and Personal
Estate of Sir Richard Osbaston, deceased, and the Counsel on the Part of Sir William Osbaston (Son of the said
Sir Richard) and Edward Hutchinson and Frances his
Wife, Daughter of the said Sir Richard Osbaston, on the
other Part; it is Ordered, That the Deeds and Conveyances formerly prepared, by which the Real and Personal Estate of the said Sir Richard Osbaston is to be conveyed from the said Sir George Radcliffe and Sir Gherrard
Lowther, unto Henry Marten and Henry Foulis, Esquires
(according to former Orders of this House), shall be
perused and considered of by His Majesty's Solicitor
General; and afterwards the same, if he approve
thereof (and if he do not approve thereof, then
such others as he shall approve of), shall without
Delay be signed, sealed, and executed, by the said Sir
Geo. Radcliffe and Sir Gherrard Lowther respectively,
as by Order hath been directed, notwithstanding that
the said Mr. Foules hath not yet entered into the Recognizance in the same Order directed; of all which
Deeds and Conveyances the said Sir George Radcliffe is
to have Counterparts, so soon after the executing the
said Deeds as the same Counterparts may be sealed and
delivered by them the said Mr. Marten and Mr. Foulis
(the said Mr. Foulis being now in the North); and the
said Sir George shall have Copies of the Condition of
the Recognizance that the said Mr. Marten hath entered into, and also of that which the said Mr. Foulis
is to enter into, to make good the Estate of the said Sir
Edward Osbaston so to be conveyed over unto him as
aforesaid: And it is further Ordered, That the said
Sir George Radcliffe shall give Security, in his own
Name, by Way of Recognizance, in the Sum of Four
Thousand Pounds unto His Majesty, before Sir Robert
Rich, one of the Masters of the Chancery, to secure
the Three Thousand Pounds which is to be remaining in
his Hands for the Benefit of the Lady Osbaston, the Relict of the said Sir Richard; and to pay, after the Death
of the said Lady, the said Sum of Three Thousand Pounds
unto the said William Osbaston, or such other to whom
the same shall then belong, according to the true Meaning of the last Will and Testament of the said Sir
Richard: And it is also Ordered, That the said Henry
Foulis shall, as soon as conveniently may be, enter into
a Recognizance, according to the said former Order:
And lastly it is Ordered, That, if the Parties intrusted,
and that (fn. *) gave Security for the Estate, or either of
them, shall die or fail, that then the Parties interested in
the Estate shall resort unto this House for further Security, which will do therein according to that which
shall be just and fit.
Dominus Custos Magni Sigilli declaravit præsens Parliamentum continuandum esse usque in post meridiem
hujus instantis diei, hora 4a, Dominis sic decernentibus.
Ordered, That the Title before the Prayer for
the Deliverance from the Gunpowder Plot shall be
altered, and printed hereafter in bæc verba: videlicet,
"A Thanksgiving for the Delivery from the Gunpowder Treason." And the Printer is to be sent for, to
appear before this House, to be asked, how this Title
that is now prefixed; videlicet, "A Thanksgiving for
Peace and Victory," came to be introduced.
A Message was brought from the House of Commons, by Mr. Cromewell:
To desire a present Conference, by a Committee of
both Houses, concerning the speedy sending down Monies to disband the King's Army.
The Answer returned was:
That this House will give a present Meeting, in the
Painted Chamber, accordingly, as is appointed.
The Lord Privy Seal,
The Earl of Warwicke, and
The Bishop of Lincolne,
Were appointed to report the Conference.
The House was adjourned during Pleasure, and the
Lords went to the Conference; which being ended, the
House was resumed; and the Lord Privy Seal reported,
"That the House of Commons takes Care for the
speedy disbanding of the King's Army; to that Purpose, have made an Ordinance of Parliament, for the
speedy Payment in of the Poll-money in Eight several
Counties, in which the House of Commons desires
that their Lordships would be pleased to join with them.
The Ordinance of Parliament was read; and this
House agreed to join with the House of Commons in it.
"An Order of the Lords and Commons in Parliament, concerning the more speedy Transportation of Poll-money to Yorke, for disbanding of
His Majesty's Army.
Whereas it is enacted, That the Sheriffs of the
Counties and Cities hereafter named shall, amongst
others, pay such Sums of Money as they shall receive
for Poll-money, (fn. *) to the Treasurer in the Act named, in
the Chamberlain's Office, within the City of London:
"Now, forasmuch as their long Delay and slow Payment is very burdensome and dangerous to the Kingdom, because the King's Army in the North by this
Means remains undisbanded, to the insupportable
Charge of the Commonwealth:
"For the more speedy Relief of the Kingdom, the
Lords and Commons in this Parliament assembled do
hereby Order and Ordain, That the several Sheriffs
of Worcester, Cambridge, Huntingdon, Leycester, Northampton, Rutland, Warwicke, and of the Cities that
are Counties within those Countries, and every of them
respectively, shall forthwith, upon Notice of this Order, send such Monies now in their Hands, or shall
come to his Hands, or any of their Hands respectively,
or to the Hands of his Under-sheriff or Deputy, or to
the Hands of any of their Under-sheriffs or Deputies
respectively, under a sufficient Guard and Convoy, to
the City of Yorke, to pay the same to Sir Wm. Udall,
Knight, Treasurer of His Majesty's Army, now there
residing, taking his Acquittance for the same, which
Acquittance the said several Sheriffs respectively shall
send to the Chamber of London; and that the Treasurer in the Act named shall accept of the same as if
so much Money were paid in Specie, and shall deliver
an Acquittance or Acquittances for the same, which
shall be as sufficient a Discharge to the said several
Sheriffs as if the Money had been paid there.
"And the said Treasurer of the Army is hereby required, that he shall, as speedily as he may after the
Receipt of any such Sums from any of the Sheriffs
aforementioned, send up to the said Treasurer of the
Chamber of London present and distinct Certificates of
the same.
"It is further Ordered, That the several Sheriffs
of the Counties through which these Monies do pass
shall provide a sufficient Convoy, to guard the same
through the several Counties; and that the Sheriffs
under whose Charge the Money is, shall have Allowance for Transportation thereof in their several Accompts.
"Lastly it is Ordered, That a strict Account be
taken of the Proceedings of the several Sheriffs, as
also the Treasurer appointed by the Act, and of their
Obedience and Conformity to this Order. And,
if any shall fail herein, it shall be interpreted as a
great Neglect of the Safety of the Kingdom, and
Contempt of both Houses of Parliament, for which
they shall be called to answer, and make Satisfaction,
as well for their Offence, as for such Damage as the
Commonwealth hath undergone by their Default."
Ordered, That this Ordinance be conveyed to the
House of Commons, to be ingrossed.
Dominus Custos Magni Sigilli declaravit præsens
Parliamentum continuandum esse usque in diem Mercurii, videlicet, 25m diem instantis Augusti, hora 9a,
Dominis sic decernentibus.
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text: Mia Farrow: Bob Woodward 'Burned Cloak of Impartiality' with Obama Critique Print article Send a Tip by Breitbart News 28 Feb 2013 post a comment Don't expect to read about Mia Farrow streaming All the President's Men any time soon. The Broadway Danny Rose star, whose Twitter account is as reliably left of center as The New York Times, used social media to denounce journalism icon Bob Woodward. The reporter's crime? Not letting President Barack Obama spin the sequester debate against cold, hard realities. For that he's no longer the legend Farrow previously thought.


text:
The Last of Us paints a grim, depressing picture of a future where a fungal infection as run riot on the populace of the world. Highlighting humanities need to survive at any cost in a way so very few games have attempted to, let alone achieved. Let's get one thing straight, this isn't simply Uncharted with zombies, it's a new IP from a developer looking to challenge their own rules and methods of game making.
Set twenty years after a dramatic outbreak of a virus which causes mass chaos, The Last of Us tells the story of Joel, a survivor who's already lost a great deal in the years since. Living in a quarantine zone in the city of Boston, he and his companion Tess simply survive the best they can, by trading, bargaining and surviving each day as they come. They're soon tasked with the guardianship of a teenage girl called Ellie, who must be helped out of the city parameter and to the safety of others within a group known as the fireflies. This is Naughty Dog's take on the zombie apocalypse and it's one where story is at the heart of what makes The Last of Us so memorable.
The Last of Us is a very different beast to Naughty Dog's previous works. Tense and exciting for entirely different reasons, it's an adventure in survival and willingness to do anything to simply keep on living in a world surrounded by death and destruction. Cities are empty shells and kindness for your fellow man is a rare sight indeed. But despite this grim even depressing setting, there are moments of beauty scattered here and there. Nature as spread throughout these cities in striking ways whilst forests and life itself as continues on in the world outside the broken and desolate cities. We know what ND can accomplish on the Playstation 3 with the Uncharted games, and while The Last of Us almost brings the PS3 to its knees now and again, this is one truly beautiful game.
Going guns blazing will most likely get you killed in The Last of Us. Ammo, weapons and supplies are scattered throughout the world, though not in large quantities so strategy, stealth and skill are at the forefront of combat. Joel can listen in on his surroundings, giving him the ability to see where danger might be lurking. Whilst at first this can seem like an unfair advantage, you quickly realise how essential this ability is, as Joel can't take more than a few hits before dying. Finding supplies allows you to craft a number of useful items, such as medical kits, shivs (which are helpful in combat and accessing locked rooms) and even more powerful items for combat, such as molotov cocktails and nail bombs. Many of these craftable items rely on the same components, often requiring you to choose what you want to craft at the expense of another. Using the tools at your disposal is what makes the combat in The Last of Us work so well.
Uncharted, Naughty Dog's other current gen IP became known for it's stylish cinematic storytelling and it's carried over brilliant in The Last of Us. Throughout the world is communicated to you in subtle ways, be it in the chatter between Ellie and Joel to the stunning soundtrack composed by Gustavo Santaolalla. It all combines to create a world that feels eerily real, one that always brings across the dire situation humanity finds itself. Troy Baker yet again proves he's deserving of praise with his performance as Joel and Ashley Johnson's performance as Ellie is the standout performance of the entire game. It's rich throughout with top quality performances, which only goes to sell the world even more. The Last of Us isn't scared to pull any punches with it's storytelling, reminding me a great of Telltale Game's The Walking Dead adventure games of the past year. Both games go out of their way to tell the stories of specific people in a world that's clearly gone to hell, instead of focusing on the bigger picture, resulting in two of the most memorable stories in video games of recent years.
Factions is the name for the multiplayer mode of The Last of Us and provides an interesting take on the slower paced gameplay found in the game. Instead of your typical deathmatch multiplayer mode, Naughty Dog have put some thought into how best to implement multiplayer in a game where patience and careful use of ammo/items is so important. So as a team of either hunters or fireflies you must take the opposing team down, simple as that right? Not quite, as combat is far from simple. Whilst it's interesting to see the combat mechanics brought over, it won't be for everyone in a multiplayer environment. In many of the matches I played, I found I wasn't having a whole lot of fun, especially in the mode which doesn't provide respawns. That said, it's better than you might expect and I can really see this taking off for many people looking for something different. Plus Naughty Dog deserve credit for not simply going the easy route. I might add it was disappointing to see no co-op mode, with the co-op mode in Uncharted 2 and 3 provided some of the best multiplayer fun I've had in years.
It's rare for a developer to make one genre defining franchise in a console cycle, but to make two genre-defining IP's in one console generation is special indeed, and only goes to reinforce how talented the folks at Naughty Dog are. In the Last of Us they've created a world that uniquely it's own, at a time when so many zombie apocalypse inspired games feel the same. If this is indeed the last hurrah for the Playstation 3, than it's ending on a real high note. It's how refreshingly different to The Last of Us compared to many of Naughty Dog's other work that makes it so memorable, it's a different tone to the likes of Uncharted and a fascinating take on the zombie genre, one I hope is an influence in games to come.