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Home » Elijah Burke » Results
Elijah Burke
Real Name
Elijah Burke
Date of Birth
May 24, 1978
Place of Birth
A picture of Elijah Burke recently visiting WWE legend Mick Foley during one of his comedy shows in Jacksonville.
June 2, 2014
Earlier this month, rumors spread that Elijah Burke was going to be joining Jeff Jarrett in Global Force Wrestling because he was hanging out in New Orleans with the TNA founder and his wife, Karen Jarrett. Burke has added even more fuel to those rumors recently on Twitter when he hinted to a fan that he was going to be back on television soon.
April 19, 2014
One of the hottest free agents in professional wrestling is Elijah Burke, who still remains one of the best overall performers around. His name has surfaced in rumors recently as one of the people that will be joining Jeff Jarrett in the brand new Global Force Wrestling. Burke actually hung out with Jeff and Karen Jarrett this past weekend in New Orleans.
April 8, 2014
During Wrestlemania 30 weekend, Mickie James performed a couple of her songs on the stage at the Sugar Mill in New Orleans. The former WWE diva is in town for WrestleCon, where she signed autographs and met with fans. Elijah Burke was spotted at her concert, and he confirmed it on Twitter by stating that he got a chance to jam out with Mickie.
April 6, 2014
A video of a match between Balls Mahoney and Marty Jannetty, where Jannetty hit Mahoney with a chair shot during that match that caused the former ECW star to throw up immediately afterwards. This was the incident that caused some legitimate backstage heat between Jannetty and several of the veterans on the independent wrestling circuit, most notably Elijah Burke.
March 23, 2014
Criminals tend to pounce on the vulnerability of people during tragic times, and they have struck again, as it has been revealed that some fake accounts have been set up to accept donations on behalf of Big Daddy V and his family. Elijah Burke quickly went online to let fans know that those are scams and will not help pay for the funeral.
February 19, 2014
Apparently, there has been some lingering backstage heat between Marty Jannetty and Elijah Burke. The former WWE stars have been bickering with one another over an incident involving Balls Mahoney. Many within the industry have stated that Jannetty purposely injured Mahoney with a chair shot that was stiffer than it should have been.
February 16, 2014
"Steve Borden owes it to himself to have a Wrestlemania moment."
- Elijah Burke on Sting being at Wrestlemania 30
February 1, 2014
"When I ran into the duo at shows, Moolah would always remember me from our catering convos, and in the middle of talking Mae Young would go, 'Now which one are you again?' in that shaky voice to which Moolah would say, 'Oh Mae Hush Up' to which we would all share a laugh."
January 16, 2014
A lot of action took place in the main event of Money in the Bank 2014. Fans went crazy as they saw creative signature spots from Randy Orton, Sheamus, John Cena, Roman Reigns, Alberto Del Rio, Kane and Bray Wyatt. However, it was Cena, much to the dismay of online WWE fans, who climbed the ladder and captured the heavyweight championship.
June 29, 2014
To calm down the Money in the Bank 2014 audience, WWE opted to go with another divas match as a filler. Layla El and Summer Rae battled in a match, where Fandango served as the special guest referee. Fans were so disinterested in the segment that a CM Punk chant broke out. In the end, Layla caught Summer with a kick to gain the pinfall. Layla and Fandango kissed after the match, while a despondent Summer looked on.
June 29, 2014
In a rematch at Money in the Bank 2014, Alexander Rusev was successfully able to conquer Big E Langston again with his submission move. It was the typical match that you would expect from the two. There was a botched spot where Langston speared Rusev to the outside of the ring. However, the two of them more than made up for that by doing a great closing sequence.
June 29, 2014
In a match that was slightly held in higher regards than a filler match, Goldust and Cody Rhodes, who worked under his Stardust gimmick again, defeated Curtis Axel, who was sporting a ridiculous looking singlet, and Ryback. The match was designed to highlight the Stardust character. Since there was a little bit of action after the match, there is a chance that WWE could be continuing this feud.
June 29, 2014
In a very exciting match, Seth Rollins outlasted Dean Ambrose, Dolph Ziggler, Kofi Kingston, Rob Van Dam and Jack Swagger to capture the briefcase at Money in the Bank 2014. WWE wants to continue the war between Ambrose and the Authority, so they had Kane coming out and providing assistance to Rollins. Despite the heel tactic to win the match, the Rollins victory was actually cheered by a good amount of fans.
June 29, 2014
Since WWE needed a filler segment at Money in the Bank 2014 and wanted to showcase Adam Rose a little bit, he was given a quick match against Damien Sandow, who was dressed as Paul Revere. Match was not really all that noteworthy, and Rose got the win after hitting the Party Foul finishing move. This was a segment that belongs more on Monday Night Raw than a pay per view.
June 29, 2014
Naomi Knight was given a crack at the WWE Divas Championship at Money in the Bank 2014, but it was Paige that walked away as the reigning titleholder after a DDT and a pin. The match was designed to further the eventual split between Naomi and Cameron, who was at ringside and taking glee whenever her tag team partner was in peril against Paige.
June 29, 2014
Jimmy Uso and Jey Uso had their biggest challenge to date when Erick Rowan and Luke Harper challenged them for the WWE tag team championship at Money in the Bank 2014. The twin brothers delivered by retaining the belt. The Usos performed a double superplex on Rowan before finishing him off with consecutive flying splashes from the top rope.
June 29, 2014
In a rather surprising move, WWE had the Shield win convincingly against Evolution. Batista and Randy Orton were the first two performers to be eliminated from the main event match at Payback 2014, but both provided interference for Triple H after their eliminations. After taking a brutal beating, Roman Reigns picked up the win for his team. Many expected Dean Ambrose and Seth Rollins to be eliminated during the match, but WWE opted to give them a dominant ending.
June 2, 2014
In a match designed to be the buffer between the two main event features at Payback 2014, Paige successfully defended the WWE Divas Championship against Alicia Fox via submission. Afterwards, Alicia continued her story line of going crazy whenever things do not go well for her. The audience reacted more to the post match antics than the actual match.
June 2, 2014
In a segment filled with plenty of interference from Jimmy Uso, Jey Uso, Luke Rowan and Erick Harper, John Cena was able to defeat Bray Wyatt in a Last Man Standing match at Payback 2014 after Cena put Wyatt through a big black box and covered him with an even heavier box. Rumors have it that WWE will be continuing this feud and something could trigger that on Monday Night Raw this week.
June 2, 2014
At Payback 2014, Wade Barrett successfully defended the WWE Intercontinental Championship against Rob Van Dam after picking up the pin fall victory, thanks to the Bull Hammer. The performers placed some doubt in that finish when it appeared that Barrett had injured his arm while smashing into the corner post after RVD ducked away from the move outside the ring.
June 1, 2014
In a glorified squash match at Payback 2014, Alexander Rusev defeated Big E Langston via submission to continue his push up the ladder in WWE. He was able to slap on the camel clutch after delivering a big kick to Langston. Afterwards, he held the submission move on for a short period of time before Lana instructs him to let go. Rusev should be placed into a new feud this week.
June 1, 2014
In a match designed by WWE to accelerate the split between the brothers, Curtis Axel and Ryback defeated Cody Rhodes and Goldust in the second match of Payback 2014. Ryback picked up the pin fall victory for his team after delivering the Shell Shock to Rhodes. Afterwards, Rhodes told Goldust that he needs to find a better tag team partner for himself.
June 1, 2014
Despite being in the airplane spin for quite a few rotations, Sheamus was able to capture the victory over Antonio Cesaro, who had Paul Heyman with him at ringside, at Payback 2014 by surprising his opponent with a small package. With the win, Sheamus retains the United States Heavyweight Championship and will more than likely be placed in another feud by WWE tomorrow.
June 1, 2014
In a match filled with quite a few over the top spots, Daniel Bryan successfully retained the WWE Championship by defeating Kane at Extreme Rules 2014. A running knee followed by a pin enabled Bryan to get the pin fall victory over Kane. Prior to that spot, Kane was put through a burning table and carried on a forklift, among other things.
May 4, 2014
Since WWE needed a Divas Championship match at Extreme Rules 2014, Paige was given the victory over Tamina Snuka after delivering her submission finisher. The segment was short and quick, providing only a couple of spots outside the ring. It basically served as a pay per view buffer between the steel cage match and the world title match.
May 4, 2014
After suffering a loss at the last pay per view, Bray Wyatt needed a victory over John Cena at Extreme Rules 2014, and he got just that. Wyatt received a heavy dose of interference from Luke Harper and Erick Rowan, but Cena still managed to overcome those odds. As Cena was walking out of the cage, a kid showed up and began singing, which provided enough distraction for Wyatt to hit his Sister Abigail finisher and walk out for the victory.
May 4, 2014
In the most anticipated match at Extreme Rules 2014, the Shield defeated Evolution. Roman Reigns picked up the pin fall victory over Batista after a Superman punch and a spear. Triple H, Randy Orton, Seth Rollins and Dean Ambrose fought through the audience before Rollins took out all four of them by hurling himself from the elevated stands.
May 4, 2014
The first title change at Extreme Rules 2014 took place when Wade Barrett defeated Big E Langston to capture the WWE Intercontinental Championship. Barrett picked up the pin fall victory after delivering a running Bull Hammer finisher on Langston. A highlight of the pay per view was Langston spearing Barrett from the ring to the floor.
May 4, 2014


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Fly Fishing
Sportsman's Best: Sight Fishing
The newest release in the Sportsman's Best series is out now.
Member Galleries
What's Biting Now
Florida Sportsman member: SUPER D I switched to 2/0 bend backs, white/gray with dark green and blue flash, brown with dark green and gold flash. I ended the day with nineteen Snook from 17 to 22 inches, and one small tarpon. They chewed up six flies. The water temp never got over 62 degrees, but the fish were spunky and strong, lots of fun on 8 pound tippet.
Fly Fishing How-To
This imitation of a successful lure works just as well when tied as a fly. All veteran redfishermen are aware of how effective weedless spoons are on reds. Jon Cave knew this as well and wanted to transfer that success to flyfishing.
Fly Fishing Gear
Jesse Robins of Sage introduces their new line of fly rods, the Salt Series at ICAST 2014. For more information visit www.sageflyfish.com.
It's the age-old question that may have no exact answer—how many fly rods do you bring on the boat? Some…»
Fly Fishing Videos
Here's a cool little short for fly guys, not to mention, if you haven't stalked the flats in the Florida Keys yet, this might just convince you. Join captains Bou Bosso and Brian Gabriel for an up close experience of a great day on the water sight fishing for redfish and tarpon.
Forum member flat sick put together a great video of the bull redfish and black drum fishing that Florida's neighboring…»

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November 27th, 2014
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Book Review: Axes of Evil - Edited by Alex S. Johnson
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Film Review: Graveyard Disturbance (1987)
SYNOPSIS: A group of troublemaking, yuppie, high-schoolers are on the way camping when they get lost and stranded in an unnaturally fogged bit of forest. Inside the forest they find a tavern with strange, glowy-eyed locals and a beastly looking glass cauldron filled with money and valuables. They discover that the vessel is there for the purpose of making a bet that you can survive in the catacombs beneath the tavern until dawn. They take … Continue reading


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Habitat for Humanity of Greater Los Angeles is so excited to be a finalist in the Toyota 100 Cars for Good campaign! Habitat's voting day will be on Saturday, October 19th. View the flyer HERE and please follow the directions below and help Habitat win a Toyota Tundra!
- Go to https://apps.facebook.com/carsforgood/
- Under Organizations, click on the Homelessness and Housing button
- The list of non-profits is alphabetical, scroll down to find Habitat for Humanity of GLA
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text: It is a very small world! I have been taking a week long course at the Virginia Museum of Fine Arts on Ancient Egypt. This is a course offered to Virginia educators. We have been having these very elegant lunches. I was chatting with the ladies at my table about why I wasn't going to teach school next year and my new venture of providing historical fashion manuscripts online. This one teacher was really interested in what I was doing. I was telling her my Ebay "fish that got away story" for the week. (Yes, I have been one of those people driving the price of that late Victorian needlework book up. I wanted to place it online for everyone to use.) The teacher who had great interested in me placing manuscripts online suddenly said, "Oh, no! I have been bidding against you for that book!" Neither one of us won the bid. It got to high priced for both of us. As lunch ended and everyone left our table, we stayed there talking for another hour. The teacher told me she lives about four miles from me. She said, "You sure do look familiar. " And we continued on discussing historic needlepoint. Then she suggested that I try to get some manuscripts to place online from the Valentine Museum. She started telling me about that the Valentine has reproduction embroidery kits made from their original samplers (the museum sells them) . A LIGHT BULB GLOWS HERE! This is where I know her from. Last year, when I was setting up an exhibit at the Valentine, she came into the costume/textile storage area. She was comparing the reproduction sampler she made to the original sampler. A very, very small world! Anyways, she has offered to loan me her out-of-copyright embroidery books from the 1800s to place online. A few months back, the Valentine offered to loan me some of their manuscript collections to place online. Presently, I am working on another local fashion collector's vast library. This collector has all of the Godey's and Peterson's magazine from 1850 to the end of publishing days. All wasn't lost on my auction bids this week. I did win the bid for a 1903 Delineator magazine on Amazon.com! Later... Penny Ladnier The Costume Gallery http://www.costumegallery.com ============================================================================ Go to http://lists.ansteorra.org/lists.html to perform mailing list tasks.


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The Stanford Cardinal hosted the Northern California College Baseball Media Day yesterday which featured coaches from all six northern California schools including the host Cardinal, Cal, St. Mary's, San Francisco, Santa Clara, and San Jose State. You can check out the full video interviews below. Continue reading
Tag Archives: Cal
Top 100 Countdown: 90. Justin Jones (Cal)
College Baseball Daily continues our countdown to the start of the 2012 College Baseball season by checking in on the Top 100 Players in the country. We will be providing one player per day until we reach number 1.
We continue the countdown today at number 90 with Cal junior LHP Justin Jones. The 6'2 188 pound lefty out of Oakdale, California had an outstanding high school career at Oakdale High School. As a senior, he went 10-1 with 118 strikeouts and a 0.42 ERA. He was even better as a junior going a perfect 12-0 with 124 strikeouts and a 0.40 ERA. The Chicago White Sox selected him in the seventh round but he decided to head to Berkley to become a member of the Cal squad. Continue reading
Mike Neu Selected as Cal Pitching Coach
BERKELEY – Mike Neu, head baseball coach at Diablo Valley College and former standout at Miami and a Major Leaguer with the Oakland A's, has been hired as the pitching coach for the University of California it was announced by Cal head coach David Esquer.
Continue reading
Cal and David Esquer agree to Five Year Contract
BERKELEY – California head baseball coach David Esquer, who led the Golden Bears to their first appearance at the NCAA College World Series since 1992 this spring, has agreed to a new five-year contract to remain with the school. Continue reading
USC adds Dan Hubbs to Coaching Staff
LOS ANGELES–Former USC All-American pitcher Dan Hubbs, who was the pitching coach at California the past 12 years, has been named the Trojans' pitching coach and associate head coach, USC head coach Frank Cruz announced today (July 11).
"We are delighted to welcome Dan Hubbs back to the USC baseball program," said Cruz. "He did an outstanding job developing his pitching staffs at California and we know he'll do the same thing for us at USC. Continue reading
CWS Game 10: Virginia ends Cal season with 8-1 win
OMAHA, Neb. – The Virginia Cavaliers used a strong start from Tyler Wilson and plenty of offense en route to an 8-1 victory over the California Bears in an elimination contest at the 2011 Men's College World Series Thursday night at TD Ameritrade Park.
Virginia (56-11) also defeated Cal (38-23) in the opening round on Sunday, the first-ever meeting between the two schools, and by advancing have recorded their best MCWS showing in program history. In 11 total appearances, this is the first time the Cavaliers have been included in the final four teams vying for a championship spot. Continue reading
CWS Game 7: Cal vs Texas A&M
We come to you today from TD Ameritrade Park as the Cal Bears take on the Texas A&M Aggies in Game 7 of the 2011 College World Series. We're reposting your tweets and pictures from the game as the day goes along. If you want to be included, tweet to us @CB_Daily. Continue reading
Cal's David Esquer named 2011 NCBWA Coach of the Year
COLORADO SPRINGS – After his team was scheduled to be discontinued after the 2011 season, California head coach David Esquer led the Golden Bears to the program's first appearance at the NCAA College World Series since 1992, while earning him the National Coach of the Year Award presented by the National College Baseball Writers Association. Continue reading
CWS Game 3: Virginia vs Cal
We come from you today from TD Ameritrade Park as the Cal Bears take on the Virginia Cavaliers in Game 3 of the College World Series. We're reposting your tweets and pictures from the game as the day goes along. If you want to be included, tweet to us @CB_Daily. Continue reading
Cal shuts down Dallas Baptist 7-0 in Game 1 of Super Regional
The California Golden Bears are one win away from their first trip to the College World Series since 1992 after winning the first game of the best-of-three NCAA Super Regional, shutting out the Dallas Baptist Patriots, 7-0.
A pair of three-run home runs and the stellar pitching of Justin Jones and Logan Scott helped lead the Bears to victory. Continue reading


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The Grant County Sheriff's Office has taken to the sky to help with investigations.
While it's not a helicopter or airplane, a new drone-like technology has provided beneficial evidence in recent accident reconstructions and crime scenes.
The number of unemployed in Grant County grew from 788 to 837 from June to July 2014.
While the county's unemployment rate of 6.9 percent is on the lower end of the scale in the state, job seekers still are out there.
The second annual Grant County Career Expo, sponsored by the Kentucky Career Center, hopes to help potential employees find a job.
The expo will be held from 1:30 to 4:30 p.m. Wednesday, Sept. 10 at the Grant County Extension Office, 105 Baton Rouge Rd., Williamstown.
"My life stinks and it is God's fault!" I have heard this from many people over the years, maybe not in those exact words but the premise of it. I often wonder when we say that if we are just trying to blame God for us not listening to Him. If I ask a nutritionist on how to best lose some weight, then if I totally ignore everything they say, is it the nutritionist fault that I didn't lose weight?
Christ Community Assembly of God
• The adult Sunday School Class meets at 10 a.m. and is getting ready to begin a study of the book of Revelation. For more information, call 859-394-2586.
• Sunday School at 10 a.m.; Sunday morning worship at 11 a.m.; Wednesday Bible study at 7 p.m.
• The Assembly of God church is located at 139 North Main Street in Williamstown. For more information, call 859-394-2586.
Creek Baptist
Centre College
announces spring Dean's List
Local students have been named to the dean's list for the winter/spring terms at Centre College, an honor reserved for students who maintain at least a 3.60 grade point average.
• Ryan Eldridge is the son of Karen Iseral and Bryan Eldridge, both of Crittenden and is a graduate of Grant County High School.
• Dean Faulkner is the son of Clarence and Kathy Faulkner of Williamstown and is a graduate of Williamstown High School.
Director: Dr. Tim Dailey
Number of band members and number of seniors: 88 members with seven seniors
Name of this year's show: "Dilemma"
Musical selections: Original music by Frank Sullivan
How would you describe the show: "Dilemma" is about the inner conflict of having to make a difficult decision. After weighing options and pushing away external influences, the band learns to trust their ability to choose.
Williamstown High Marching Band Schedule
• Sept. 5: Bring on the Band Night at the WHS Baseball Field at 7 p.m.
• Sept. 6: Bourbon County
• Sept. 13: Campbell County
• Sept. 20: Morehead State University
• Sept. 27: at Ryle
• Oct. 4: Simon Kenton (Mid-State Qualifier)
• Oct. 18: Bryan Station
• Oct. 25: 2014 KMEA SMBC Class A Quarterfinals at Madison Southern (Berea)
Copyright © 2014
The Grant County News is your source for local news, sports, events, and information in Dry Ridge, KY and the surrounding area.


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TTD congratulates Foxx
on confirmation as DOT Secretary
Transportation Trades Department, AFL-CIO (TTD) President Edward Wytkind issues this statement in reaction to Senate confirmation of Anthony Foxx as our nation's Secretary of Transportation:
"On behalf of the nation's transportation workers, I congratulate Anthony Foxx on his confirmation by the Senate as the next U.S. Secretary of Transportation. Secretary Foxx is a skilled and respected leader who understands that America's economy cannot thrive without a world-class transportation system and workforce.
"We are committed to partnering with Secretary Foxx to advance long overdue, large-scale investments in transportation that will improve quality of life, expand the economy, boost our competitiveness, and put people back to work in a still slow economic recovery.
"As a former large city mayor, Anthony Foxx will bring to the Administration a strong, firsthand knowledge of the importance of a safe, modern, and efficient transportation system and infrastructure.
"We look forward to working closely with Secretary Foxx in pursuit of common sense transportation policies."
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November 28, 2014
June 12, 2014
Charles Wright can now add Poet Laureate to his list of many accomplishments.
"I'm very honored to have it and I feel that I can keep up the side, I hope," says Wright.
The former UVa professor was selected as the 20th Poet Laureate Consultant in Poetry for the Library of Congress on Thursday morning.
Congress Librarian James Billington calls Wright a "master of the meditative image-driven lyric."
Wright is humbled by the announcement and says that great poets before him inspired his work.
"The first poet I ever read, of course, inspires anyone who ever you get turned onto poetry for and that was Ezra Pound," says Wright. "But then I stopped reading him when I realized that I couldn't understand what was going on, but I loved the music in the way he wrote."
He began writing poems while in the army and after graduating from Davison College and the University of Iowa's Writer's Workshop, he published his first collection of poems in 1970, called The Grave of the Right Hand.
Since then Wright has published 24 books of poetry that include titles like Caribou, Bye & Bye and Negative Blue.
Charles Wright now shares the title of Poet Laureate with a few of the greats like Robert Frost, William Carlos Williams and former UVa colleague Rita Dove.
Dove says "Charles is one of this country's most eminent poets...he is a literary treasure, and this appointment is wise but long overdue."
Wright hopes to inspire young poets in the same way those before him brought inspiration to his work.
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FORT WAYNE – Snider's SAC wrestling meet championship already had been decided, Matt Swartz's shoulder was throbbing, and he had only 38 seconds to go before he could celebrate with his Panther teammates standing a few feet away in their home gym.
He had something else in mind.
Score, Swartz said. I knew my team needed the points, and I really wanted to win SAC. So I just pushed myself.
Swartz, trailing 3-2, proceeded to push his way to escape the grasp of Concordia's Alex Kunkel to earn a match-tying point with 4 seconds remaining. He then dropped Kunkel during the extra session to win the individual title at 285 pounds and put the finishing touch on another conference championship for the Panthers.
Snider rode five individual champions and two runners-up finishes to the SAC title with 238.5 points. Bishop Dwenger was second with 212.5 points and Wayne third with 209.5.
It's a huge accomplishment for us, Swartz said. It's something we've worked for since the beginning of the season. It's the first thing we write on our board – SAC champs. It's a great accomplishment.
Winning the SAC was a goal that began about a year ago when the Panthers won the championship but felt short-changed when Dwenger won the SAC dual title.
We won't have to share it with anyone like last year, said Snider senior Dustin Wells, who won a championship at 152 pounds. It's really important with our team. We talk about it all the time.
Joining Swartz and Wells as SAC champs for Snider were: Erique Early at 126, Bobby Humphrey at 132 and Russell Davies at 182. Jaydon Nance (120) and Trevor Thomas, who entered the meet unseeded at 195, added second-place finishes. All 14 Snider wrestlers placed in the top six.
That says a lot about the group we've got, Snider coach Dave Mohr said. They just bonded really well and put together a room that is intense and is a team atmosphere where everybody encourages each other and everybody works together for a common goal.
Dominic Garrett (138), Austin Hillman (145) and Jared Deininger (170) won individual titles for Dwenger. Nick Lehman finished second to Wells at 152, and Juston Stewart's third-place win over Wayne's Jyron Gunn at 285 pushed the Saints past the Generals.
Wayne had three individual champions in Rashaam Hill (113), Shaun Johnson (160) and Kanez Omar (195)
Omar remained undefeated at 34-0 with his win at 195 over Snider's Thomas. An SAC title was the first of a series of goals Omar hopes to reach in the next few weeks.
I've got to keep working and ultimately reach my goal of a state championship, said Omar, who made it to the semistate round last year.
Other SAC title winners included: Ben Streeter of North Side (106), Northrop's Logan Aldrich (120) and Tyree Elkins of South Side (220).


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Caterham will be radically expanding beyond its core market of track-day specials with a new Renault-based CUV and city car. Following our initial reports back in November, the new models, which we can only hope are as ridiculously sporty as Caterham's other offerings, have been confirmed by Chairman Tony Fernandes to news agency Reuters.
Destined for Asian markets in 2016, the new offerings are to be based on Renault platforms, although the particular models aren't mentioned. Partially completed vehicles will be shipped to Asia, where assembly will be finished. This news follows the initial collaboration between Caterham and Renault for a new sports car, which will wear an Alpine badge. According to Fernandes, "Sports cars will do well but the city car and SUV are what the (Asian) market really wants. If we get the SUV right it will be huge."
Details about the SUV (read: crossover) are scarce, but the success of the Land Rover Range Rover Evoque was mentioned as an influence to get into the high-riding business. Given that vehicle's size, we wouldn't be surprised to see it based on the new Renault Captur (shown), and the city car modeled on the Twingo.
Is Caterham risking its hardcore cred by branching out into such disparate segments, and/or is this just the price of doing business these days? Have your say in Comments.


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Celebration Braid
During the holidays, I sometimes make a couple of these golden loaves a day to give as gifts. Everyone in our family loves them any time of year. The recipe originated with one for Jewish challah, which I began making over a decade ago. —Marcia Vermaire Fruitport, Michigan
32 Servings
Prep: 35 min. + rising Bake: 20 min. + cooling
2 packages (1/4 ounce
) active dry yeast
1 cup warm water (110° to 115°)
1/3 cup butter, softened
1/4 cup sugar
1 teaspoon salt
2 eggs
4-1/2 to 5 cups all-purpose flour
1 egg yolk
1 tablespoon cold water
In a large bowl, dissolve yeast in warm water. Add the butter, sugar,
salt, eggs and 3 cups flour. Beat on medium speed for 3 minutes.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into
four pieces. Shape each piece into an 18-in. rope. Place ropes
parallel to each other on a greased baking sheet.
Beginning from the right side, braid dough by placing the first rope
over the second rope, under the third and over the fourth. Repeat
three or four times, beginning each time from the right side. Pinch
ends to seal and tuck under.
Cover and let rise until doubled, about 45 minutes. Beat egg yolk and
© Taste of Home 2014
2 of 2
Celebration Braid
Directions (continued)
water; brush over braid. Bake at 350° for 20-25 minutes or until
golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf.
Nutritional Facts:
1 serving (1 piece) equals 94 calories, 3 g fat (1 g saturated fat), 25 mg cholesterol, 98 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2014


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Home Tour
It's DOUBLE FRIDAY! Ohmygosh, remember when I used to post like everyday? Oh, how fancy that was of me. So back in September James and I allowed our home to be part of our local historical societies Home Tour. Some peeps on instagram and facebook wanted to see more photos of our house, so here … Continue reading
"You do realize I'm taking your photo, right?"
My MUCH older sister ( okay, she is only like a year older than me) wanted me to take her family photos, plus some headshots. She is really pretty and has wig-like quality hair, so this was a very easy session. Actually, I was a little nervous that her son, who is 5 and has a … Continue reading
This Belly is Expanding
If you follow me on the instagram or the facebook, you already know that James and I are expecting baby No. 2! I found out a week before 4th of July. Since most of the damn family was going to be around during 4th of July celebrations, we decided to share the news over … Continue reading
North Korea
I dreamt that I was in the Olympics and had to go to North Korea ( I know, this is already getting out of hand). I was running late to catch my flight from South Korea to North Korea. My coach and I had to chase down our plane on the runway. The pilots and crew … Continue reading
Lion Bathtime
I'm bananas for this kid.
Master Bedroom Progress Update
We finally moved into our new master bedroom last weekend! The room used to be like this in 2011 and you can view the first round of renovations here . This is also a good post if you are new to the blog. Anyways, I'm too lazy to walk you through all the steps, but basically … Continue reading
Giant Corpse Flower Fireworks
Mattress shopping is how we started prepping our home for Fourth of July guests. Which happened fairly quickly with a "borrowed" costco card. Hunter was a good sport during the shopping adventure by finding a picnic table and setting up camp. Besides mattress, I also happened to put some unnecessary patriotic items in my Amazon.com … Continue reading
A mama and a papa day recap
Say hey there, on Mother's Day week (yeah, I'm aware Father's Day just wrapped up ) my hubs let me spend $50 and get a POS golf cart from work. It had been used around the warehouse and had seen better days. James and I have grandiose plans that this will be our ride down … Continue reading
30 plus hockey
My man is in a roller hockey league. I've gone once to cheer him on and took the little HuntNugget with me, too. Here was my outfit. Look at that comfy cozy style. Lame. First half was great. He was super engaged in the action. Hunter did really good too. Hahaha. No, but seriously, we sat … Continue reading
Mama and her cubs
With Mother's Day recently happening what better time then to showcase a beautiful mother who was pregnant with her 3rd child. The below maternity photos were taken back in April during a finally warm spring evening. She was less than a month from her due date and you would never have known it. Completely full of energy, … Continue reading
A little southern charm
Back at the beginning of this month, James' boss wanted to go to South Carolina for an extended weekend. I packed my bags and begged to go. Puppy dog eyes work even after 5 years of marriage, apparently. The day we left for the trip we were all really sick. Hunter had an ear infection and … Continue reading
Neglected Charm
We closed on a new rental property last Friday. I think we went to Lowe's at least 5 times through out the weekend. I'll never do a reno without a Lowe's or Home Depot within 5 miles. The house has a lot of the same charm as our other rental property (http://cheekychicstudio.com/blog/rentme/ ). Arched doorways, thick … Continue reading
World Peace
We bought a new mattress recently. We tried to take it upstairs, but remembered from previous mattress moves that it was impossible to get a box spring up the stairs. So we threw the old one off the balcony and hoisted the other one up and over the balcony. We left the mattresses in the … Continue reading


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The American Association for Women in Community Colleges is the leading national organization that champions women and maximizes their potential.
AAWCC Women CEO Conference
Chesapeake College
November 14-16, 2014
Articles of Interest
Oregon PELL GRANTS:
Women Raise Rural Vigor
Why So Few Women College
Authentic Leadership
Malala Reminds us That
Leadership Comes in All Shapes
and Sizes
AAWCC would like to thank all of you
who joined and supported us at our
AAWCC Annual Awards Breakfast
that was held during the AACC Convention
Monday, April 7, 2014
Washington Marriott Wardman Park
2014 AAWCC Annual Awards Photo Gallery
AAWCC Annual Awards Breakfast Sponsors
Dr. Belle S. Wheelan, Speaker
Dr. Wheelan currently serves as President of the Southern Association of Colleges and Schools Commission on Colleges and is the first African American and the first woman to serve in this capacity. Her career spans 40 years and includes the roles of faculty member, chief student services officer, campus provost, college president and Secretary of Education. Dr. Wheelan received her Bachelor's degree from Trinity University in Texas (1972) with a double major in Psychology and Sociology; her Master's from Louisiana State University (1974) in Developmental Educational Psychology; and her Doctorate from the University of Texas at Austin (1984) in Educational Administration with a special concentration in community college leadership.
She has received numerous awards and recognition including four honorary degrees; the Distinguished Graduate Award from Trinity University (2002) and from the College of Education at the University of Texas at Austin (1992); Washingtonian Magazine's 100 Most Powerful Women in Washington, DC (2001); the AAUW Woman of Distinction Award (2002); and the AACC Leadership Award (2011).


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Trailer for Mad Max: Fury Road, Starring Tom Hardy, Charlize Theron
Tom Hardy, Charlize Theron and Nicholas Hoult star in Mad Max: Fury Road, the fourth installment of director George Miller's post-apocalyptic action saga. Watch the trailer and check out the photos and movie poster for Mad Max: Fury Road below. In the post-apocalyptic wasteland, lone drifter Max Rockatansky aka "Mad Max" (Hardy) is caught up with a gang of marauders fleeing across the Wasteland in a War Rig driven by the Imperator Furiosa (Theron). The reluctant hero is forced into a confrontation on the road to vengeance and oblivion.
Release Date: May 15, 2015 (2D, 3D, IMAX 3D)
Studio: Warner Bros. Pictures
Genre: Action, Adventure, Sci-Fi, Sequel
Director: George Miller
Screenwriter: George Miller, Brendan McCarthy, Nico Lathouris
Cast: Tom Hardy, Charlize Theron, Nicholas Hoult, Hugh Keays-Byrne, Nathan Jones, Zoë Kravitz, Riley Keough, Rosie Huntington-Whiteley, Abbey Lee Kershaw, Courtney Eaton, IOTA
Running Time: Unknown
MPAA Rating: Not yet rated
Official Website: MadMaxMovie.com
Plot Summary
From director George Miller, originator of the post-apocalyptic genre and mastermind behind the legendary "Mad Max" franchise, comes "Mad Max: Fury Road," a return to the world of the Road Warrior, Max Rockatansky.
Haunted by his turbulent past, Mad Max (Tom Hardy) believes the best way to survive is to wander alone. Nevertheless, he becomes swept up with a group fleeing across the Wasteland in a War Rig driven by an elite Imperator, Furiosa (Charlize Theron). They are escaping a Citadel tyrannized by the Immortan Joe (Hugh Keays-Byrne), from whom something irreplaceable has been taken. Enraged, the Warlord marshals all his gangs and pursues the rebels ruthlessly in the high-octane Road War that follows.
Movie Trailers


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SMOKE BREAK #1121 | Time Lapse Shows Rise & Fall Of Beer's Fermentation Process
August 12, 2014
This time-lapse video shows the hoppy, yeasty, worty ups and downs of the fermentation process at California's Sierra Nevada brewery, specifically of their Bigfoot Ale. Freaky good!
DRINKER | New Craft Brewery "Steel & Oak" Now Open (And There Was Much Rejoicing)
June 24, 2014
by Chuck Hallett | Well, that didn't take long. Not quite a week since the last brewery threw open its doors to make the world slightly more awesome, the new New Hot Thing is crouched at the starting line, ready to burst onto the scene in a haze of hoppy glory.
If you're keen on ticking off yet another "Brewery Opening" on your list of Things To Do, though, get ready for a bit of a trip. Steel & Oak Brewing, the wort wizards in question, are all the way out there in New Westminster. I took the plunge and sat on the Skytrain for five hours (OK fine, twenty minutes), to trek out there last week for a bit of a preview so you didn't have to. Well, fine plan that was. They're good enough that you really, honestly should head out today to see for yourself.
Before we get on to the part of the brewery preview where I attempt to make yet another wood-clad tasting room sound original and inspiring, let's take a second and review how you should actually go to S&O. Google might tell you to walk along Stewardson after leaving the weird mall/Skytrain stop that is New West Station. Don't. Despite diesel particulate's rumoured effectiveness as an aphrodisiac you might be better off with a short detour over to the boardwalk along the Fraser. Click here for a map.
Alright. Now you're there. What should you expect? Co-owners Jorden Foss and Jamie Garbutt have put together a fine micro-brewery that, astonishingly, has some space left to grow. Plans are already in play for a barrel aging program and German-trained Brewmaster Peter Schulz is already concocting recipes in that precise, analytical brewing mind of his.
For opening day, S&O will have up to four beers ready to slip past your hipster moustache, and they're all good. Damned good. Very damned good. So good that I wonder if the Fraser River is the common bond between great breweries because the last place to open of this calibre was Four Winds, downstream in Delta. In addition to the quality of the product in the tap, the balance of the brewery outside the tap is similarly fancy.
Yes, I did just compare S&O to the best brewery in BC. Now get ready for this: I think they could eventually be better. Sure, Four Winds is better right this instant, but they have a full year under their belt (happy anniversary, Mills's!). When they first opened my reaction was "yeah, that's a decent beer." S&O beats that. Here are their beers:
Red Pilsner | Pretty much a perfect Pilsner nose, but a rich body that keeps on giving. I'm not a Pilsner guy, but I sorta love this beer. Start here.
Smoked Heff | Just the right balance of smoke. Not overpowering nor invisible. I've heard rumours of a bourbon barrel aged version, and I think it'll slay.
English Pale | Tad young when I tried it, but had the start of a malty, chewy light pale ale that tastes exactly like Another Pint.
West Coast ESB | Also young when I tried it. Big tropical hop nose on this guy, but a bit unbalanced on the bittering. I suspect this is brewed more as a salve for the local hopheads than through any strong passion.
Coles Notes
Steel & Oak Brewing | www.steelandoak.ca
1319 Third Ave, New Westminster
Hours: 12pm-8pm Daily (10pm Thurs-Sat), Closed Mondays
Growlers: 32oz ($6), 64oz ($11.50)
Bottles: 650ml, coming in the fall
Barrels: Yes (not yet, though)
GOODS | Red Truck's Limited Porter Lands Silver Medal At The Canadian Beer Awards
June 12, 2014
The GOODS from Red Truck Beer Company
Vancouver, BC | Our most recent Red Truck Limited release-Red Truck "Road Trip" Porter took home a silver medal at the 2014 Canadian Brewing Awards last week in Fredericton, New Brunswick.! You may still be able to get a taste of this award-winning beer at St Augustine's, Chewies, Mamie Taylors, Pizzeria Barbarella, Rogue (Gastown), Biercraft on Commercial and Local in Kits. Congrats to all the BC breweries that took home awards! Read more
GOODS | Sunday BBQs By Big Lou's Butcher Shop Get Set To Launch May 25 At 33 Acres
May 24, 2014
The GOODS from Big Lou's
Vancouver, BC | While BBQ and beer is a combo which tastes great at any time of year, there's something about summer sunshine which makes it taste even better. That's why Big Lou's Butcher Shop is so pleased to announce the launch of a series of regular Sunday BBQs this spring and summer at 33 Acres Brewing.
The Big Lou's Butcher Shop team will be on hand cooking up a range of locally-sourced slow-cooked treats to enjoy with some delicious 33 Acres beers. Alongside signatures like the Big Lou's Red & White Burger and Pulled Pork Sandwich, the menu will include meaty treats that haven't been served at Big Lou's before.
33 Acres Brewing Company is an ideal partner for these BBQs, sharing the same dedication to small-batch crafted excellence. Located just off Broadway at 15 W. 8th Avenue, the Sunday BBQ at 33 Acres will be convenient one-stop for delicious summer eats and drinks, whether enjoyed in the tasting room or taken away to be enjoyed in the sunshine. Details after the jump… Read more
GOODS | Wildebeest Celebrating Quebecois Craft Beers With Special Feast On June 3rd
May 14, 2014
The GOODS from Wildebeest
Vancouver, BC | On Tuesday, June 3rd Wildebeest celebrates Quebecois craft beers with "Da Beest & Da Block", an exclusive six-course dinner paired with pours from three of La Belle Province's finest microbrasseries. As part of Vancouver's Craft Beer Week, guests are invited to enjoy six unique brews from Quebec's celebrated Le Trou du Diable, Dieu du Ciel and Les Trois Mousquetaires microbreweries alongside a French-Canadian inspired menu by Chef Wesley Young.
In addition to the brews paired during dinner, special edition beers will be poured by Le Trou de Diable brewmaster Isaac Tremblay. Guests are able to taste a selection of beers chosen by the brewmaster himself, including Le Trou de Diable's Amer Indienne Belgian IPA and "Dulcis Succubus" Wine Barrel Aged Saison. With three seatings — 5pm, 7pm, 9pm — guests have several opportunities to enjoy this one night only event.
Tickets for this event are limited and on sale for $99 each, excluding taxes and gratuity, which includes a six-course dinner and six unique craft beer pairings. To secure a ticket and select a seating time please purchase online. Menu after the jump… Read more
DIG IT | Drinking Up 101 Years Of History In The Building That Houses The "Alibi Room"
May 9, 2014
by Stevie Wilson | It has been renovated and repurposed as one of Gastown's most popular restaurants, yet the Alibi Room at 157 Alexander Street still retains much of the unique character and historic architectural features of the building's many previous iterations. Constructed on three small lots in 1913 by E.W. Cook & Co., the Classic Revival-style building was designed by famed Canadian architect William Marshall Dodd and is celebrated as his only example of commercial architecture on record in Vancouver.
Originally, this address served as the warehouse for Jacobsen and Goldberg Co., one of the thriving businesses engaged in the province's fur trade. Later, the "White Seal" mittens decal across the western wall of the building (now covered) advertised the products of White Manufacturing Co.. The BC Grinnall glove manufacturers were another company found on the ground floor. The H.G. White Manufacturing Co., a shipping company, purchased the building circa 1919, when the address was 149 Alexander. The property was an excellent location for each and every one of its successive businesses, including Burnyeats B.C. Limited in the 1930s, due to its proximity to the nearby port and the CPR Railway.
The exterior of the building remains virtually untouched, including the mock voussoirs above the first-storey windows and brick corbelling across the top. The original glass in the arched fenestration on the ground floor, reminiscent of the building's original commercial purpose, is still intact (the glass on the bottom half has been updated for safety reasons).
In later decades, the address' upper storeys were converted into offices, and by the 1970s the ground floor was known as the Banjo Palace, a 20's-themed club boasting the country's largest circular barbecue. The owner, George Patey, had purchased pieces of the brick wall involved in the St. Valentine's Day Massacre and had it re-constructed in the men's room (true story).
Prior to the Alibi Room (which was reopened in 2006 after a change in ownership), the address was home to the Archimedes Club, an infamous watering hole for Vancouver's taxi drivers where a signature on the membership book got you access to $5 pitchers (or so go the legends).
The historic brick interior is still on display all throughout the Alibi Room, where they have since turned the basement – once an office space – into a secondary seating hub perfect for a few pints with friends. The next time you bend an elbow within its cozy confines, let your eyes wander and your ears imagine all the old brick walls have heard in the last 101 years.
Special thanks to Perrin Grauer at the Alibi Room
HEADS UP | Everything That You Need To Know About "Vancouver Craft Beer Week"
May 9, 2014
Craft beer has never been bigger in Vancouver. One needs to look no further for confirmation of this than the 5th annual Vancouver Craft Beer Week, which goes down from May 30 to June 7th. With 21 events and over 60 breweries, this nine day celebration of fermentation has become the official kickoff to summer for the beer nerd faithful. This year, they've seen fit to push the festival boundaries with a hip hop-flavoured theme. Don't believe us? Press play on the ridiculous promo video above and behold some of the illest white guys in the local brewing scene…
Below you'll find VCBW web and social media digits together with a linked up list of events that stand out for us. Get busy and snag your tickets before they all sell out!
VancouverCraftBeerWeek.com | Facebook | Twitter | Instagram
Signature Events
Friday May 30
The Peak Presents VCBW Opening Night hosted by Prevail – Gossip Night Club – 5:00-10:00pm
Saturday May 31
New Belgium vs Steamworks Collaboration Throw Down – The Bimini – 12:00-6:00pm
Monday June 2
BierCraft Belgian Showcase – BierCraft Cambie – 6:00-11:00pm
Tuesday June 3
Battle of the Bartenders Beer Cocktail Competition III – Blackbird Public House & Oyster Bar – 6pm – Late
Wednesday June 4
Cicerone vs Sommelier – ARC Restaurant at the Fairmont Waterfront – 6:00pm-10:00pm
Thursday June 5
Brothers in Hip-Hops – The Butcher & Bullock – 6:00pm-10:00pm
Friday June 6
VCBW Beer Festival presented by CRAFT Beer Market – Olympic Village Event Grounds – 4pm – 9pm
Saturday June 7
VCBW Beer Festival presented by CRAFT Beer Market – Olympic Village Event Grounds – 2pm – 9pm
Feature Events
Saturday May 31
Pumphouse's 35th Birthday Celebration – Pumphouse Pub – 3:00-10:00pm
Sunday June 1
The 5th Element: B-boy & IPA Battle – Fan Club – 4:00-8:00pm
Craft Beer Bingo! – Doolins Irish Pub – 7:00-9:00pm
Monday June 2
Maenam Has Company – Maenam – 6:00-9:00pm
Tuesday June 3
In Da pourHouse! – Pourhouse – 7:00-9:30pm
Beest & Da Bloc – Wildebeest – 5:00pm-11:00pm (Multiple Seatings)
Wednesday June 4
The ANZA Presents: Craft Beer vs Kyprios & The Chaperones – Anza Club – 8:00-2:00am
Thursday June 5
Portside Samples – Portside – 4:00pm-Late
Cider Rules – August Jack's – 6:00-9:00pm
Photo Credit : www.twopeas.ca
BREWER'S BLOG | Yes We Can Brew Belgian Beers In BC, But Do We Have The Drinkers?
May 1, 2014
This is the last in a nine-part story chronicling Dageraad brewer Ben Coli's exploration of two questions he had to answer before taking the gamble of his life in starting a brewery: What is Belgian beer? And, can it be brewed here?
by Ben Coli | In my first post of this ode to Belgian beer, I promised to answer some questions: What is Belgian beer? And, can authentic Belgian-style beer be brewed here? I've spent the past few weeks answering the first question. I hope I didn't ruin the magic by peeking under the monks' robes. But that leaves that second question: can we brew it here?
Well, I don't need monks, which is good, because I don't have any. I can get the yeast from Oregon. Hops and malted barley are global commodities.
And from what I saw in Belgium, you can brew Belgian-style beer on practically any kind of brewing system. Achouffe started out brewing great beer with homemade equipment and now brew great beer with a modern brewing system and giant outdoor fermentation tanks. Orval brews great beer with a state of the art computer-controlled brewery, and De Dolle brews great beer using 80-year-old equipment, including open fermentors and an ancient Baudelot heat exchanger, which trickles hot wort down the outside of pipes that have cold water running through them.
One brewery in Belgium is wood-fired. At Brasserie Caracole, François Tonglet and his fellow brewers light a fire the day before a brew and they spend their brewing day feeding four-foot lengths of wood into the oven beneath the kettle and hot water tank, taking care to keep the fire hot enough to boil the wort, but not so hot that the wort boils over.??François taught me that if you're dedicated to it, if you're obsessed with the details and willing to do the work, you can brew good Belgian-style beer on any workable brewing system – including the little brewpub system I'll be using.
Which brings me to another vital ingredient in any good Belgian-style beer: obsession. I encountered some kind of obsession at every Belgian brewery I visited. The brewers I met love the beer they brew, and they obsess over the details of how to make good beer – even if they obsess over completely different details.
Nico Bacelle at Brouwerij De Ranke is content to ferment his beer using a fairly pedestrian variety of dry yeast, but is obsessed with hops. He bemoaned the present state of Belgian brewing and how none of the major breweries used nearly as much hops as breweries used in the good old days. Nico went as far as having an asymmetrical direct-fired boil kettle custom-built for him, because he is convinced that the rolling boil it provides keeps the hops in circulation and extracts the maximum amount of flavor from them. Nico obsesses over the hop harvest and uses as many locally-grown hops as possible so he can inspect the crops himself.
Glenn Castelein at Brouwerij Alvinne barely mentioned hops in the hours I spent with him. Instead, he is obsessed with aging beer in wine barrels and with his fermentation culture. He and his partner use a proprietary culture that includes a strain of brewing yeast, a strain of wild yeast, and a strain of lactic acid bacteria, which they propagate afresh for every brew. The brewers of Alvinne take trips to the wine regions of France and Spain to hunt for the exact right wine barrels to age specific batches of beer in. Glenn bemoaned the present state of Belgian brewing, saying that none of the major breweries' sour beers are as sour as they once were.
So, I'll need obsession. I'm pretty sure I have it. If I need any supplemental obsession I won't have to look any farther than Vancouver's vigorous, inventive and unruly homebrewing community.
But there is one final ingredient a brewery needs to successfully brew beer. The ingredient is very local, highly influenced by terroir, and changes enormously with seasons: Drinkers.
Beer can't be brewed if there's nobody to drink it. The real reason Belgium has such an amazing variety of complex and interesting beers is because Belgian drinkers love complex and interesting beers. I can source a strain of Belgian yeast and find the malt and hops that will produce the subtle Belgian flavours I want, but I can't import Belgians to drink the beer. And I'm making a pretty big bet that I won't have to.
I know that if I'd tried to start Dageraad Brewing 10 years ago, it would have died from lack of demand. But times are changing, and British Columbia's beer culture is changing, too. A lot of breweries have released seasonal Belgian-style beers, and a few breweries already have saisons and witbiers in their year-round lineups. Dageraad will be the first brewery in British Columbia dedicated to making nothing but Belgian-style beers, and I'm betting that you're ready for it. There are two parts of this equation, mine and yours. For my part, I've changed careers, gone to brewing school, found a space, secured permits and licenses from four levels of government, and spent a ton of borrowed money setting up a brewery so I can brew the beer I love.
Your part is simpler: drink the beer and tell your friends about it. British Columbia's beer culture is experiencing a new dawn. Dageraad Brewing will be part of it.
photo by Wim Van Fossen | Map: Eli Horn | BREWER'S BLOG ARCHIVE
Ben Coli is owner and brewer of Dageraad Brewing, British Columbia's first brewery specializing in Belgian-style ales. An award-winning home brewer, Ben formalized his brewing knowledge at the Pacific Institute of Culinary Arts and at Brewlab in the United Kingdom, earning a certificate from the Institute of Brewing and Distilling. Before his beer obsession took over, Ben was a writer of books, magazine articles and marketing content. He is currently writing a book titled "How to Love Beer."
BREWER'S BLOG | On Pilgrimages For Yeast And The Beers From "Brasserie d'Achouffe"
April 24, 2014
This is the seventh in a nine-part story chronicling Dageraad brewer Ben Coli's exploration of two questions he had to answer before taking the gamble of his life in starting a brewery: What is Belgian beer and can it be brewed here?
by Ben Coli | Plunging down the steep hill into the Vallée des Fées I could smell my bike's brakes smoking. Torn between the exhilaration of the descent and fear of repeating a previous year's crash, between my impatience to drink La Chouffe and my desire to have two intact clavicles, I braked my weird little folding bike into the corners and let it run fast down the straightaways.
Erin and I were on a pilgrimage to the reputed origin of my yeast.
The village of Achouffe had grown a bit since the brewery was founded 31 years earlier, but it was still very much a one-horse town, and that horse is Brasserie d'Achouffe. The brewery is near the middle of town and the brewery's cafe is right in the middle of town, but then again, Achouffe is small enough that everything is pretty much in the middle of town.
We were given a private guided tour of the brewery, which is in the same location, but is technologically a far cry from Chris and Pierre's original set-up, with its washing-machine-drum lauter tun. The present brewery is a large facility with rows of enormous outdoor fermentation tanks looming overhead. Our helpful guide answered every question I asked him, right down to the mash and fermentation temperatures, practically daring me to make a beer as good as theirs.
But the real point of our visit was in the brewery's café. I wanted to taste one of my favourite beers while it was as fresh as possible, right outside of the brewery's doors.
All beer begins to change subtly as soon as it's bottled, in some ways for the better, in others for the worse. Hop aromas fade, chemical processes slowly create new esters, and no matter how well-packaged the beer is, oxygen inevitably finds its way in.
Many stronger beers, such as barleywines and Belgian quadruples, are built to withstand age and can be much more complex after three or five years of careful aging than when they're fresh. Lighter, crisper, hoppier beers are almost always better fresh.
A strong beer stored in a dark place with cool, stable temperatures can slowly evolve into something truly magical, but no beer is better off after all the jostling, temperature fluctuations and time spent sitting on docks in shipping containers involved in shipping a beer overseas. I never had a worse Sierra Nevada Pale Ale than one I drank in Britain, 8,000 kilometres from where the beer was brewed. Fortunately, Belgian beer can withstand transportation better than a 5% alcohol pale ale. Higher alcohol levels and bottle refermentation help to ward off bacteria and oxygen, making Belgian beer more resiliant than most.
I've been drinking La Chouffe and Chouffe Houblon on tap at Vancouver bars like Biercraft for years now, and I've always loved both, even after their long voyage. It was a different story drinking them a hundred meters from the boil kettle.
La Chouffe is a bit different than it is at home; I wouldn't say it's remarkably better, just different. The fruity esters are a bit less pronounced, the hop character a little more present. But the Chouffe Houblon is a completely different story.
Brasserie d'Achouffe invented the Belgian IPA style by brewing Chouffe Houblon in 2006, when an American importer asked for a beer that would cater to the hop craze sweeping America. The beer was originally designed to be exported, which is unfortunate, because it tastes much better if you drink it fresh. A hundred meters from the brewery, the beer delivers an explosion of American and European hop aroma, coupled with the fruity esters of Achouffe's famous yeast.
No Belgian IPA brewed on this side of the Atlantic has ever equaled the original, but I can't blame brewers here for trying. It's a style of beer that just doesn't taste the same if you drink it too far from where it was brewed.
Photo by Goffe Struiksma | Map: Eli Horn | BREWER'S BLOG ARCHIVE
Ben Coli is owner and brewer of Dageraad Brewing, British Columbia's first brewery specializing in Belgian-style ales. An award-winning home brewer, Ben formalized his brewing knowledge at the Pacific Institute of Culinary Arts and at Brewlab in the United Kingdom, earning a certificate from the Institute of Brewing and Distilling. Before his beer obsession took over, Ben was a writer of books, magazine articles and marketing content. He is currently writing a book titled "How to Love Beer."
BREWER'S BLOG | On Two World Wars And Surviving Belgium's Dark Age Of Light Beer
April 17, 2014
This is the seventh in a nine-part story chronicling Dageraad brewer Ben Coli's exploration of two questions he had to answer before taking the gamble of his life in starting a brewery: What is Belgian beer and can it be brewed here?
by Ben Coli | In Belgium's forested, hilly Ardennes region, there is a valley called Vallée des Fées (Valley of the Fairies) and at the bottom of that valley there is a tiny village called Achouffe. In this village there was once a cowshed, and in that cowshed a tiny brewery was born.
Brasserie d'Achouffe was started by Pierre Gobon and his brother-in-law Chris Bauweraerts in 1982, which was a dark time for Belgian brewing. With the number of excellent breweries thriving in Belgium today, it's easy to forget that Belgium, like North America, went through an age of industrial lagers.
Of the more than 3000 breweries that operated in Belgium in the early 1900s, only 750 survived both world wars. The wars were tough on Belgium's small breweries: those that weren't outright destroyed had their equipment requisitioned by the metal-hungry German army.
When the smoke cleared and reconstruction began, things got really tough for small Belgian brewers.
Light, pilsner-style beers came into style in a big way, and improvements in refrigeration and transportation made it easier for enormous industrial breweries to distribute nationally. All across Belgium, small breweries that had been making regional styles of beer for generations went bankrupt. By the end of the 1970s, seven breweries were responsible for 75% of the beer made in Belgium. More than half of the country's beer was brewed by just two breweries: Artois and Jupiler.
Today we can only imagine how many amazing styles of beer were lost with the closing of so many small breweries. In fact, witbier, that classic style of Belgian wheat ale that is now the darling of British Columbia's craft brewers, was actually extinct.
But in the midst of the carnage, Belgian brewing still had glimmers of hope. In 1966, brewer Pierre Celis resurrected witbier when he opened a brewery in the village of Hoegaarden. Then in the early 1980s a few upstart breweries began to emerge from the metaphorical rubble. Anyone who has witnessed the explosion of craft brewing in the US and Canada over the last 30 years will recognize the story of Belgium's beer renaissance: a few dedicated homebrewers, bored of industrial lagers and nostalgic for what beer tasted like in the "good old days", started tinkering in their kitchens. They got their hands on some old tanks from the dairy industry, cobbled together makeshift brewing equipment and started a revolution.
Among them were Achouffe's Pierre and Chris. Brewing with a lauter tun crafted out of the drum of a washing machine, they began hand-filling and hand-corking repurposed champagne bottles and selling their brew to locals.
To compete with the flood of industrial lager washing over Belgium, Pierre and Chris would need an amazing yeast, one that could complement their blonde ale with a balance of subtly spicy phenols and juicy, fruity esters. Fortunately for them, when they went to one of the few remaining local small breweries with a bucket, they got a yeast capable of turning their hobby into an empire.
La Chouffe image with permission from La Chouffe | Map: Eli Horn | BREWER'S BLOG ARCHIVE
Ben Coli is owner and brewer of Dageraad Brewing, British Columbia's first brewery specializing in Belgian-style ales. An award-winning home brewer, Ben formalized his brewing knowledge at the Pacific Institute of Culinary Arts and at Brewlab in the United Kingdom, earning a certificate from the Institute of Brewing and Distilling. Before his beer obsession took over, Ben was a writer of books, magazine articles and marketing content. He is currently writing a book titled "How to Love Beer."
GOODS | Red Truck Wins Gold With Pale Ale At The 2014 "Fest Of Ale" In The Okanagan
April 17, 2014
The GOODS from Red Truck Beer Company
Vancouver, BC | The 2014 "Fest Of Ale" event was held on April 4th and 5th at the Penticton Trade and Convention Centre and had 35 brewers from BC and beyond. Each of the participating breweries put forward their best brews for judging. The awards were determined by industry experts Joe Wiebe, Craft Beer Revolution; Jim Martin, Metro Liquor; David Beardsell, brewery owner/consultant; Mike Garson, Mike's Craft Beer; and Allan Moen, NorthWest Brewing News. The Judges awarded Best in Class for Pale Ale to Red Truck Ale made by Vancouver's own Red Truck Beer Company. Take a look at the other award-winners after the jump… Read more
DINER | "The Settlement" In Railtown Set For Postmark Brewing & Belgard Kitchen
April 3, 2014
by Andrew Morrison | 55 Dunlevy St. has seen a lot since the Vancouver Urban Winery took it over a couple of years ago. The old railtown address, all 7,700 sqft of it, is home to not only VUW – with its own Roaring Twenties Wine label, retail shop, and 36 tap wine lounge open to the public – but also FreshTAP, the company that brings BC wine to Vancouver's forward-thinking restaurants serving the stuff on tap. It can be a little confusing with so much going on under one roof, so they've gone ahead and rebranded the whole building, sort of as an umbrella moniker. As of this afternoon, it's called The Settlement Building. The rebrand is just as well, as the place will soon shelter two new companies.
The first of these is a 65 seat eatery called Belgard Kitchen. It'll offer day/night service, low and cozy hideaway booths, and bar height tables. Overseeing the food program is 19 year Earls veteran, Reuben Major. Together with chef de cuisine Jason Masuch (ex-Brix) and sous chef Mark Reder (ex-Fish Shack), Major plans on serving shareable small plates in the evening (eg. Swiss cheese fondue, bacon mushroom pate) and a larger lunch program that will see sandwiches, chile, soups, salads, slaws, a house special ramen, and a daily crockpot. I looked in on construction yesterday and they were just about to start installing the bulk of their kitchen equipment.
What's in a name? I had to consult a 20 volume version of the OED to find the answer. It turns out that a belgard came to English (the poets, natch) from the Italian in the 16th century or so, and it means "a kind and loving look." "The team felt the meaning captured what they're all about and what guests through the doors can expect," The Settlement's PR person, Kate MacDougall, explained. "It's their everyday disposition – made easier, I'm sure, surrounded by wine – and their service style."
Opening Day for Belgard Kitchen is set for the middle of April.
The second new company in The Settlement Building is a microbrewery called Postmark Brewing. It's being led by managing director Nate Rayment, formerly of Howe Sound Brewing, while the "brew chief" is none other than polymath Craig Noble, who made the engrossing 2007 Tableland documentary (also the brother of JoieFarm's Heidi Noble).
Postmark will produce four sessionable beers that will be available for growler purchase/refill, on tap (one presumes) 20 feet away at Belgard Kitchen, and in local beer-loving restaurants around town. If all goes according to plan, we'll be drinking their first beers in June.
The one catch to it all is that FreshTAP is moving out to make room for Postmark, which matters not to the public because it never provided any on-site services to the end consumer. In the grand scheme of things, however, it's worth noting that the little company with the big idea of selling local wine in steel kegs to local eateries has already outgrown its nursery (slow clap all around). They're looking at options for a new and scaleable space as we speak. Good luck, and well done indeed.
BREWER'S BLOG | On Belgian Yeast, The Character-Giving Engine Of Fermentation
April 3, 2014
This is the fifth in a nine-part story chronicling Dageraad brewer Ben Coli's exploration of two questions he had to answer before taking the gamble of his life in starting a brewery: What is Belgian beer and can it be brewed here?
by Ben Coli | Kris Herteleer opened the door of his fermentation room and, with an arched eyebrow, beckoned us to enter. Inside we found something that is becoming increasingly rare in breweries: two open fermentors lay before us in the cramped room, each brimming with a head of yeast floating atop the fermenting beer. The head on one of the tanks had the rocky texture of yeast that had been fermenting for several days; the other was topped with a fluffier crown of yeast, indicating that it was a day or two younger. The yeast, joyfully devouring maltose, had filled the room with their farts of CO2, which immediately made me lightheaded. I rudely shoved past several of the other people on the tour to escape the room before I passed out and tumbled into the fermenting beer.
Most modern breweries now protect their fermentations from contamination by enclosing them stainless steel tanks. At De Dolle Brouwers, Kris is less concerned about contamination by bacteria because he deliberately adds three strains of lactic acid bacteria to add character and a sour tang to his beer. However, the bulk of the work of fermentation and most of the character of the beer are the responsibility of a strain of brewing yeast. Kris originally got his yeast culture from the Rodenbach Brewery, but after hundreds of generations of the yeast spent their lives fermenting his beer at De Dolle, the culture has slowly evolved and developed a character that is the brewery's own.
Brewing yeast is part of the great biological legacy left to us by the generations of humans who spent the last few millennia taming the world. When you drink a beer, you're drinking the product of centuries of brewing tradition, a reflection of what those old brewers wanted their beer to taste like. Yes, the brewer of today chose the hops and the malt, but it was generations of brewers who decided what flavours the yeast would produce.
When yeast ferments the sugar extracted from barley at a brewery (or grapes at a winery, or honey at a meadery), the chief waste products they make are alcohol and carbon dioxide, but they also create trace amounts of hundreds of other organic substances that contribute to a beer's flavor. The level of these substances are measured in parts per million or even parts per billion, but if they weren't present, beer wouldn't taste like beer.
If you go back far enough, all yeast was wild; it came from the air, from fruit skins, from nature. In a brewery it behaved unpredictably and sometimes produced many flavours you wouldn't necessarily want in your beer, like plastic, burning hot alcohol or nail polish remover.
Just as food crops and farm animals were selected for hardiness, size and yield, brewing yeast has been selected for centuries to create the flavour profiles that brewers wanted. If a particular yeast slurry fermented well and made good beer, it was reused and shared with other brewers. If not, it was discarded. Over the centuries, most brewers selected for well-behaved yeast that produced cleaner-tasting beer, and that yeast is what most beer is now brewed with. The epitome of this is the clean-fermenting yeast that is used to ferment industrial lagers, yeast chosen to impart as little flavour as possible.
Some brewers, though, recognized that fermentation flavours aren't all bad. Sure, a blast of phenols can taste like plastic or bandages, but a small dose of the right phenols can have a flavour of cloves or white pepper, which is lovely in the right beer. And while an excess of esters in beer can be like drinking solvent, the right amount of the right esters can give a beer a nice fruity aroma, like bananas or red apples.
From the legacy of yeast they left behind, we can see that Belgian brewers of old were more concerned with good flavours than with clean fermentations. They picked yeast cultures that produced the nice flavours they wanted, while minimizing the bad ones. The yeast that emerged from this centuries-long process retained a lot of the "wild" yeast characteristics that most other brewers were so eager to dispose of. What remains is yeast that can be more difficult for a brewer to manage, but one that produces beer with that quintessential Belgian quality: complexity.
So if it's Belgian yeast that makes Belgian beer, Dageraad is going to have to get some. But how does yeast travel from there to here?
Photo: Goffe Struiksma | Map: Eli Horn | BREWER'S BLOG ARCHIVE TO DATE
Ben Coli is owner and brewer of Dageraad Brewing, British Columbia's first brewery specializing in Belgian-style ales. An award-winning home brewer, Ben formalized his brewing knowledge at the Pacific Institute of Culinary Arts and at Brewlab in the United Kingdom, earning a certificate from the Institute of Brewing and Distilling. Before his beer obsession took over, Ben was a writer of books, magazine articles and marketing content. He is currently writing a book titled "How to Love Beer."
BREWER'S BLOG | Trappist Breweries: The Ancient Traditions & The Modern Realities
March 27, 2014
This is the fourth in a nine-part story chronicling Dageraad brewer Ben Coli's exploration of two questions he had to answer before taking the gamble of his life in starting a brewery: What is Belgian beer and can it be brewed here?
by Ben Coli | A year after we were turned back at the walls of Westvleteren, Erin and I pedaled our bikes through the wooded hills that shield the Orval abbey from the secular world. Despite being jetlagged from the transatlantic flight the night before, I could hardly contain my excitement.
We were about to tour a real Trappist brewery. Although the Orval brewery normally only admits visitors one day a year, Erin had leveraged her journalistic credentials to arrange a private tour.
Orval is a legend in its own right. The monastery produces only one beer, but that beer is totally unique. Orval is a copper colour and pours with a rambunctious, foamy head, and it tastes unlike any other pale ale on the planet. The beer has the hops of a pale ale, sure, but there's something else; there's a peppery mystery and a murmuring of dark berries. As the beer ages, it changes to a greater extent than any other beer I've ever encountered.
As an Orval gets older, the hop aroma fades into the background and is taken over by pepper and berries, and by a magnificently bucolic aroma of horses and meadow grass. Local beer enthusiasts in Florenville and other surrounding villages always check the date on a bottle of Orval before pouring it, and many are known to cellar freshly-bought beer until it reaches their preferred age.
Some like it fresh, but most of the locals prefer their Orval aged for one to two years. One local man is reputed to have cellared a quantity of the beer for three years for his daughter's wedding, although it's not clear how he had three years' notice.
Amid the ruins of the old twelfth century abbey of Orval, near a 300-year-old oak tree, Erin and I found a clear pond, fed by the same spring that supplies the brewery with water. The pond is said to be the site of the legendary scene depicted on Orval's label: a trout surfacing, bearing in its mouth a golden ring lost by a countess, causing her to declare that this is indeed a valley of gold (val d'or; thus or-val). Inspired by a reverence that had more to do with the brewery than the abbey, Erin and I knelt and tasted the pool's clear waters.
Leaving the old abbey's ruins, we passed the new abbey and entered the brewery for our appointment with vice president François de Herenne. The atmosphere of the brewery was certainly less fraught with romance and legend than the abbey ruins had been. There wasn't a single monk or a single bubbling copper cauldron in sight. Instead, we were given a tour of a thoroughly modern brewing facility complete with a computerized control room.
Looking for a hint of ancient tradition, I asked François whether the current beer bore any resemblance to the beer the monks brewed in the Middle Ages.
His answer, given without hesitation, was an emphatic no.
The Abbaye Notre-Dame d'Orval was established in the 12th century and its monks almost certainly brewed beer from the beginning, but the abbey was destroyed during the French Revolution and the order dispersed, leaving behind little more than romantic desolation and a spring-fed pond.
The abbey was re-established in the 1920s, and in 1931 the brewery was opened to help fund the reconstruction of the monastery. The beer owes its recipe to the first two brewers from this period: the first was a German, who followed the German way and brewed something crisp and hoppy, and the second was a British-trained Belgian who introduced British techniques, including infusion mashing and dry hopping.
This is the reality of contemporary monastic brewing. There are no ancient copper vessels, no arcane 800 year-old recipes and monks are seldom seen in the brewery.
Monastic breweries are now professionally managed and operated by lay staff. The beers are made with modern brewing equipment and the recipes are of relatively recent origin. All of the Trappist monasteries in Belgium stopped making beer at some point in the last hundred or so years. Recipes have been tweaked and new beers have been invented to keep up with changing tastes. When you bring a trappist ale to your lips, you are drinking a very good brew, but you are not drinking an ancient brew.
What I saw at Orval was a very modern brewery with a secular staff. What I tasted was one of the most distinct, unusual and complex beers in the world. And what I learned is that you don't have to be a monk to brew it.
But there is another cloistered population of tirelessly hard-working organisms without whom Belgian beer would be impossible to make.
Photo: Goffe Struiksma | Map: Eli Horn | BREWER'S BLOG ARCHIVE TO DATE
Ben Coli is owner and brewer of Dageraad Brewing, British Columbia's first brewery specializing in Belgian-style ales. An award-winning home brewer, Ben formalized his brewing knowledge at the Pacific Institute of Culinary Arts and at Brewlab in the United Kingdom, earning a certificate from the Institute of Brewing and Distilling. Before his beer obsession took over, Ben was a writer of books, magazine articles and marketing content. He is currently writing a book titled "How to Love Beer."


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Peace by Piecing Quilt Guild
From the President's Pen
By Liz Richardson
Thanks to everyone for helping grow our membership this year. I believe we are the Friendliest Quilt Guild in the area. We are becoming known to the other guilds in the Houston area as a friendly guild. Those who have been taking the Donation Quilt out to other guilds are hearing positive comments from them about us. Congratulations and a big pat on the back to everyone for inviting their friends to join us.
In keeping with our friends motto this year, I wanted to share with you a cute slogan on the internet for what FRIENDS mean.
Fight for you
Respect you
Include you
Encourage you
Need you
Deserve you
Stand by you
Happy Quilting!
Our Purpose
Peace by Piecing Quilt Guild is a guild dedicated to promoting appreciation of the art of quilting, while encouraging quilt making of all forms. We are a fellowship of people interested in sharing our passion for the art with a strong desire to contribute to the growth and education of our community and fellow quilters. We propose to be a guild that welcomes the novice as well as the most experienced quilters and we are dedicated to fostering an appreciation of the rich heritage and art of quilting. We will strive to increase the knowledge of traditional and contemporary techniques of quilting and provide an encouraging environment in which quilters of all levels can practice and exchange ideas. We will serve the community through charitable activities.


text: First Central Youth Ministry View full-size image < previous next > Is this photo a winner? "We use shirts every summer for our weekly trip to help keep the group together and also Identifie us as a group." - http://www.firstcentralbaptist.com - Randyman426 (Sep 06, 2009) Share this photo on: Twitter Facebook Pinterest Similar Photos: summer | six flags | religious | youth ministry | new england | event | trip | annual | lime | hanes 100% cotton tonal tie dye | first central youth ministry Feeling inspired? Visit the CustomInk Design Lab to start your own group order. Design Your Own


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November 26, 2014
A 13-year-old and 12-year-old boy are both in police custody after a call of something suspicious going on in a northeast Omaha neighborhood.
On Monday morning around 8:30, Omaha Police officers were called to 52nd and Read to investigate a report of two boys checking door knobs to houses in the area.
When officers got there, they found 2 boys matching the caller's description, but both of them ran from police.
With the help of the police helicopter, Abel 1, the boys were located and taken into custody.
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BEVERLY HILLS, Calif. – On the screen, Chris Hemsworth battles aliens as superhero Thor. But this day, his wounds are of the domestic variety.
I was trying to grate ginger, said the 30-year-old actor, holding up his right hand to display bandaged fingers. The grater came apart, so I was positioning the blades back in and cut my fingers. I wish I could say I was rescuing some old lady who was being robbed. But, really, I was just cooking in the kitchen.
In-person, Hemsworth's robust frame is impressive, but he's not as massive as he appears on film.
I don't naturally sit at that weight, he said of his on-screen appearance. I spend four or five months eating protein and lifting weights. Then I spend months getting rid of it.
His routine has definitely paid off. Overseas, Disney's Thor: The Dark World earned a summer blockbuster-like $109.4 million when it opened overseas last weekend. On Friday, the Marvel sequel hit domestic theaters, with predictions it could earn more than $95 million in North America alone, toppling Ender's Game from its No. 1 box-office spot.
Each time these films continue to work – whether it be Captain America,' Iron Man,' or Avengers' – you think, Oh god!' You don't want to drop the ball, said Hemsworth. (Collectively, the Marvel Studios film franchises have made more than $12 billion worldwide). I couldn't be happier, he added.
Contractually bound to one more Thor film and two more Avengers movies, Hemsworth will continue to reprise his role as the hammer-wielding hero.
I'd do them for as long as they will have me, he said. I love being a part of this crazy ride that Marvel has set us all on. It's opened up so many doors for me.
In September, Hemsworth starred as Formula One racer James Hunt in the Ron Howard-directed Rush. The film – a box-office disappointment, in contrast to Hemsworth's superhero movies – marked a new chapter in his movie career.
Rush' was a far more intimate setting, the actor said in a recent interview as he tucked a few loose dirty-blond strands of hair under his fisherman hat. All of the focus is on the story and the characters. You're not competing with special effects and big stunts.
Hemsworth's work in Rush led to another role in a Howard picture: The upcoming Heart of the Sea. The period adventure film, based on the true events that inspired Herman Melville's Moby-Dick, is currently filming in London.
Chris won the James Hunt role in a self-made audition that immediately demonstrated he had the range to capture the qualities of a complex character, Howard said in an email to The Associated Press. He has great instincts and the intelligence and talent to get his ideas onto the screen – and he's a blast to work with. We're halfway through Heart of the Sea' and its clear Chris is generating another strong performance.
Hemsworth will also star as a cyberguru in an upcoming Michael Mann thriller. Chris is ambitious and uninhibited, said Mann in an email. He's artistically down for the cause. He's there for you. I had been told that by Ron Howard.
When preparing for the role in Mann's film, Hemsworth took computer lessons for two and a half months. I couldn't be more inept in mathematics and computers, he said, adding with a chuckle, It was quite a steep hill to climb for me.
Luckily, Hemsworth is always game for a challenge – even if it means taking a pay cut to tackle meatier roles. Look, it's great to earn money, says the actor, who has a 17-month-old daughter, India Rose, with wife Elsa Pataky. But it's not why I got into it. There are obvious great bonuses financially, but I don't pick roles on that. You can't. If you do it's a short-lived career and you end up in one type of thing.
Back in 2007, when Hemsworth moved to Los Angeles from his native Australia, his goal was to conquer Hollywood. But he had to struggle to find an audience.
There was a period of about eight months where I wasn't working and I was pretty close to going back home, said the actor, who's also worked as a bartender. I was sick of having the door slammed in my face and feeling like I wasn't good enough. But, I knew I loved storytelling and movies. There was nothing else I really wanted to do.
Luckily, appearing in 2009's Star Trek helped him get noticed. It was such a small role, but Kenneth Branagh saw it and cast me in Thor,' Hemsworth said.
The actor's 23-year-old brother, Liam, who stars in the upcoming The Hunger Games: Catching Fire, also auditioned for the part. But, they said he was a little bit young, said Hemsworth. Then my manager was like, Well, he's got an older brother.' So, if anything, Liam got me in there. It was a team effort. We are competitive, but not in this business. There are too many variables you cannot control.
Despite his success in Hollywood, Hemsworth still fights anxiety on every set I step on, he says. I can't help but think, Do I have a handle on this? Am I going to be able to make this truthful?' But I like that question mark. It keeps you alive. There is a danger to becoming too comfortable.