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Asking questions about social media is not "bashing"
For some reason I've been tagged as a social media basher. Every time I turn around, somebody, somewhere, is blogging or tweeting or something that Heimoff hates social media, Heimoff can't stand social media, Heimoff doesn't "get" social media, Heimoff's afraid of social media. But the most common characterization is that I'm a basher.
"Bash." Pretty strong word. A verb, apparently derived from the Old Norse, meaning "to strike with a violent blow; to smash." (Those old Norsemen were a pretty violent bunch, I've read, Vikings whom TIME magazine once called "Ravagers, despoilers, pagans, heathens" who would "sweep in from the sea to kill, plunder and destroy" their hapless victims, who had no effective means of resisting.
Does that sound like me? Little old me, as peaceable as a songbird, as unaggressive as a daisy? Of course not. Why would anyone call me a "basher"?
To answer that, let's take a step back and see what I've actually said. All that I've ever written about social media is to point out that it has limitations. In one form or another, I've said that
– social media isn't the be all and end all of selling wine
– wineries should have social media as part of their marketing mix but not bet the farm on it
– social media has yet to prove itself across the board when it comes to ROI
– some people with a vested financial interest in promoting social media tend to talk it up
– consumers should examine statements made in social media carefully to make sure they're truthful
– the ease of publishing in social media means that some people with few credentials can make sweeping judgments
Now, could anyone object to any of that? I don't see how they could. Each statement is patently true.
It is fair to say that I haven't jumped on the "social media is the greatest thing for wineries since the invention of barrels" train. If you believe that it is, fine. Tweet away. I don't think most winery owners believe it, though. If they can afford to, they'll hire someone to run their social media programs, and if they can't, they won't. I don't think there's any proof that not having a social media campaign equates to economic failure for a winery. As a matter of fact, I've told dozens of winery proprietors (including Bill Harlan) who don't have a social media footprint, or who have only a small one, to get on with it already. I think every winery ought to have a blog (well maintained), a Facebook page and a Twitter account, at the very least.
Is that bashing? I don't think so. I myself spend a lot of time on social media, either managing my own sites or visiting others (although I'll confess to not being as interactively chatty as some people). If I was really bashing social media, I'd write stuff like "Twitter is a stupid waste of time. So is Facebook. Don't get me started on Google+. Blogging is digital masturbation. Get away from your @#%*& computer, tablet or smart phone, haul your butt into the gym and lose some weight!"
But I'm not saying that. So I really think it's time to stop the "Steve is a social media basher" thing.
The deeper question is, Why have some people taken such offense? They seem to get genuinely upset by my writing, centrist and tempered as it is. Are they so deeply committed to social media, ideologically, intellectually, physically, emotionally and financially, that they can't bear to have its limitations pointed out? Can they not bear a little constructive criticism? It's like the Taliban. Tell them they should be nicer to their women, and all of a sudden they're planting IEDs under your car.
So look, my critics: Find another word for "basher." Or better yet, understand that complex issues can't be reduced to a single word. Instead of calling me a "basher," deal with my specific statements. I think you'll find we're more in agreement than you think.
Lets face it, the "social media revolution" has stalled
A few years ago, following the Murphy-Goode "A Really Goode Job" contest that the inimitable Hardy Wallace won, the Big News throughout wine country was wineries hiring Social Media Directors.
The idea, near as I could tell, was to bring someone onboard who was young, social media savvy, creative and hard-working, who would give the winery a strong presence on platforms like Facebook and Twitter as well as the winery's own website. From there, the theory went, sales would soar as engagement with consumers took off.
Well, as far as theories go, it was all right–a good and necessary first step–but in retrospect I think we can all agree that the reach exceeded the grasp. Perhaps that's why we began hearing less and less about Social Media Directors, as that function was transitioned either upward, as a rather small part of the Technology Officer's or Human Relations manager's duties, or downward, to a mere intern's (or maybe a son's or daughter's) responsibilities.
The turnabout was to be expected. Social media arose so quickly in the U.S. that, not only did few see it coming, but even when it got here few knew how to use it. As usual, the adults thought it was just something for the kids. And the kids, well, they just liked it and didn't over-analyze it or try to figure out how they could make money off it. (Okay, Mark Zuckerberg did, but you know what I mean.) It was like the Internet itself: when it came of age, in the 1990s, nobody knew what to make of it. Everybody said it was revolutionary and would change the world–but exactly how that was supposed to happen, no one knew. If you go back to the early and mid-1990s, you'll remember the search for "the killer app." It turned out to be search engine (well, actually, it was porn, but we're not supposed to talk about that). And then after search it was social media. One-eighth of the population of the world has a Facebook account!
I suppose there could be even more "killer apps" in the future as the technology improves (keep in mind Moore's Law), but it's hard to wrap my mind around that, since we haven't fully absorbed the lessons of the social media we already have. The focus so far has been on what used to be called B2C: the business-to-consumer use of social media. Given the temporary (let us hope) hiatus that so many wineries are experiencing in this area, some companies are starting to think of social media in terms of B2B (business-to-business). For example, Brian Margolies, the CIO of Allied Beverage Group, New Jersey's largest distributor of wine and spirits, wrote last week that his company has spent the past year researching how to use social media to facilitate relationships with its clients ("liquor stores, bars, and restaurants"). As hard as they've worked it, Margolies writes, "[W]e've seen little discernible effect on sales, demand, brand awareness, usable business intelligence, or even facilitation of community." He's savvy enough to realize that this doesn't necessarily mean social media is useless for B2B purposes. Maybe it was something Allied did wrong, or didn't do right. "Have we missed something in our approach or not given the program sufficient time to evolve? Have we overlooked something obvious, or is our target community already too defined?" Good questions, and a good posture of self-examination.
That's where the wine industry is at: the bloom is off the social media rose, but it's impossible to shake off the feeling that it really, truly could be something incredible, if only…what? We still don't know, which is why Margolies's questions are so vital.
A wine critic and blogger answers the tough questions
Peter Mondavi, Jr., of Charles Krug Winery, was interviewed on the Fox Business online site, and the interviewer asked him four open-ended questions that allowed him to free-range his answers. Read the interview, then come back here. I'll ask myself the same questions.
What is your death row wine?
Champagne, always. My desert island wine, my honeymoon wine, my go-to toast wine, my birthday wine, the perfect wine for any festivity. I can't think of any other wine that even comes close. We shouldn't even call Champagne "wine." It's beyond wine. (I include the world's best sparkling wines in this category, not just real French Champagne.) Calling Champagne "wine" is like calling Thomas Keller's Mon Poulet Rôti "a chicken dish."
What region produces the best wine?
You might think I'd say "Champagne"–in France–and I'm tempted to, but I don't want to offend my California friends, so I'll just keep my answer to California. It depends on the type of wine. Cabernet Sauvignon and Bordeaux blends? Easy: Napa Valley. Chardonnay? The narrow coastal strip extending from the ocean to about 30 miles inland, from Santa Barbara County in the south to Anderson Valley in the north. The accidental fact that geopolitics has sub-divided it into different counties doesn't mean Mother Nature has been trumped. This is all one region, courtesy of the constancy of the temperature of the Eastern Pacific Ocean, which is cold all year round. Pinot Noir? Ditto for Chardonnay. Everything else can be made well in a lot of places.
What is the best wine and food pairing you've ever had?
I like that Peter Mondavi picked one of the simplest dishes: bread, olive oil and goat cheese, drunk with–what else?–Sauvignon Blanc. I suppose Champagne would work with that; it works with everything. But Sauvignon Blanc and goat cheese are so perfect, why would you tinker with it? I've had so many memorable combinations. One was beef tacos that Kathy Joseph, from Fiddlehead, fixed for me at her house. She paired them with one of her Pinot Noirs, and it was a revelation. I'm not saying it was the greatest pairing I've ever had, but somehow, it has stayed in my head. Oddly enough, I remember few of the foods I ate with the very greatest wines I ever drank (most of which were served to me). That's probably because the wines were the stars of the show; the food stayed in the background. The best pairings allow both food and wine co-equal roles in the drama (or comedy, as it were). By the way, if you open the Kathy Joseph link, above, you'll see that Kathy asked herself some questions and then answered them. I'm going to add her questions to this post. But first, the fourth Peter Mondavi question:
What will the U.S. wine industry look like in 10 years?
I don't know, but acting in the belief that things in general don't change that much in a mere decade, I'd say pretty much like it does today. More corporate takeovers at the top, more proliferation of little wineries and brands, often via negociant, at the bottom. As more Americans drink wine, the industry will experience growth, so there will be room for increased competition. If I get all this wrong, come back in 2022 and sue me.
The Kathy Joseph questions:
If you had $10, what would you buy?
Cold-smoked salmon and crême fraiche.
What would your mother say is your most attractive feature?
My honesty.
What's your favorite indulgence?
Not gonna say.
When you grow up, what do you want to be?
Biggest time waster?
Watching T.V.
What are 3 words to describe yourself?
Physically fit [all right, that's two words, but only one concept]. Polite. Inquisitive.
What are your 5 favorite places?
Cuddling with Gus, my dog, anywhere. Any good restaurant. The gym. Lakeside Park, in Oakland. The fifth, I ain't gonna tell you. Even wine bloggers deserve a little privacy.
The State of Blogging in America, as seen by the French
Paul Mabray, from VinTank, sent me this study, from Institut du Management du Vin, in Burgundy, on wine blogging in China and America, two opposite ends of the world and also, as the study says, one from a mature market and the other still developing.
The study examined 308 American wine blogs (out of perhaps 1,000). It's an interesting snapshot of the current wine blog scene. Here are some key findings:
– "wine bloggers are getting younger every year," quote.
– At the same time, "out of our 308 blogs, we have 94 bloggers aged between 26 to 40 and 93 between 41 to 55." That adds up to 187. Since the study emphasizes "The dearth of contributors in the under 26 group," we are forced to conclude that the remaining 121 bloggers (of the sample of 308) are over 55! That doesn't seem likely, and is impossible to square with the statement above.
– Of the 308 bloggers, 62 are "non-wine professionals", followed by 33 who are "journalist/writers." (That would be me, I guess.) Ten are sommeliers. Eight are wine store owners.
– In America, California has more wine bloggers (15% of the total) than any other state, followed by New York. The study found 105 active wine bloggers in California.
– The motives given for blogging are not entirely clear. The study cited everything from "documenting the blogger's life" and "improving writing" to "making money, attracting clients and hoping to get published." A "new and interesting category" of bloggers, the study found, is people "writing about their own wineries or the winery they work for."
– Of the types of blogs, the majority are wine reviews. Next is wine and food. Wine and culture, wine business and "other" are further down the list. I wonder how the study's authors would have stereotyped my blog.
– Thirty-eight percent of the wine bloggers post daily (which I assume means 5 days a week).
– Concerning monetization, "very few bloggers are making a living out of their blog or even making any money out of it. The only type of bloggers earning a salary are 'corporate' bloggers–working for a company." However, some bloggers make some money taking advertising.
– Of the 308 U.S. bloggers, about half maintain both a Facebook page and a Twitter account. (I do.) However, most of these have very few followers or friends. (I'm in the minority in that I have thousands of both.)
That's it for the American wine bloggers. You can get info on the Chinese bloggers by studying the review. I'll just cite this interesting conclusion: "Americans tend to blog for pleasure and by passion when Chinese are still very much educating themselves and their readers." From my perspective, that is certainly true. I don't try to "educate" my readers in the basics of wine because I trust and assume they already know. I do try to share my pleasure and passion.
Jason Calacanis: You gotta love this guy
"Web 1.0 was the first stage of the World Wide Web linking webpages with hyperlinks," says Wikipedia. That's when everyone was wondering what the web's "killer app" would be.
"Web 2.0 was the Age of Interactivity…where people who may not have had a voice before could publish whatever they want…Add the ability to comment on stories and then share them through social media" and that was Web 2.0. This is from Read Write Web, a tech blog that offers interesting daily analysis of the industry.
And now, here's Web 3.0. It's "the age of Expertise," in which people who don't know what they're talking about will be winnowed out of the hyper-democratized blogosphere, which will be reshaped as "an interactive discussion engine of experts." That's from Jason Calacanis, an L.A. blogger, web startup guy, and entrepreneur, whose Facebook page lists Gary Vaynerchuk–a kindred soul–as one of his friends. More to the point is Jason's take on how "Blogging is largely dead…There are a lot of stupid people out there .. and stupid people shouldn't write."
Far be it from me to resurrect the blog wars of 2008-2009, so I'll leave it to Jason to fight that fight for me. "There needs to be a better system for tuning down the stupid people and tuning up the smart people," he told writer Dan Rowinski in the Read Write Web Q&A. "You have to have a deep understanding to be a blogger…It is not enough to be a writer. You need to be a writer and an expert."
I said the same thing 3-1/2 years ago and everyone jumped on me for being an elitist who was trying to prevent a new generation from horning in on the monopoly I, and other aging Baby Boomers, had imposed on the genteel field of wine writing. When I suggested that the ability to say anything you wanted, no matter how vapid, and then self-publish on the Internet was not a great step forward for the concept of expertise, I was lacerated for being a paranoid dinosaur, protecting his turf like a mother weasel snarling in her lair. (Apologies for the mixed speciological metaphors.) "People and their blogs will continue," Calacanis predicts. "Yet, that doesn't mean that anybody will be paying attention."
Indeed, when I mull over the current state of the wine blogosphere, it seems to be just on the line between Web 2.0 and Web 3.0. There are still 1,000 wine blogs, and while there's nothing prohibiting people from blogging for as long as they like, we are seeing an illustration of the old saying, Many are called but few are chosen. More and more blogs are going defunct, or publish only intermittently, because they fail to attract readership, which makes their authors dejected. The top wine blogs have peaked in readership [mine included], to judge by various metrics. I don't know how Web 3.0 will affect wine blog traffic–if it will stimulate it in one direction or another. But I do welcome it, if for no other reason than that it will sharpen the research and writing abilities of the bloggers who remain, making the wine blogosphere a more professional platform. If wine blogs are to have a future in Web 3.0, it will be because the best ones take it to the next level: accurate reporting and intelligent analysis, and above all good writing, with more color and personality than traditional journalism has allowed.
I interview myself
The blogger Fast Company yesterday ran this interview with Nicholas Kristof, the New York Times columnist who also was that newspaper's first blogger. It's a good read. I thought it would be interesting to take the interviewer's questions and answer them myself. Of course, some of his questions wouldn't be relevant to me, so I dropped them.
In your columns and online posts you encourage reader dialogue and response. What kind of responses do you get?
It depends on the particlar post. Some topics elicit a lot of response: anything about Parker, the 100 point system, blind tasting, social media, ethics. For some other topics, I won't get more than a handful of comments. Some people have accused me of deliberately writing about provocative topics in order to generate heavy response, but that simply isn't true. I really go by whatever I'm thinking about that day, or if there's something in the news I have to write about. I often write about things knowing full well that I won't get more than 3 or 4 comments.
How do you think about your social media interaction?
I love it. I don't reply to every comment, because quite often, there's really nothing to say, except maybe "thank you for writing." Also, some bloggers reply to every comment because that doubles their number of comments, which in turn might move the blog higher up on some popularity lists. That's a little phony, so I don't do it. When I read a comment that really needs for me to reply, I know it.
Is this a revolutionary shift in journalism or a more natural progression?
Great question. The answer is: a little of both. There's clearly something radically different about social media. People all over the world can talk to each other, more or less instantly. It's very difficult to censure. You can do it on your cell phone or pad: you don't even have to be sitting at your computer anymore. I think social media has turned out to be revolutionary in certain areas, such as politics, where we see regimes being toppled (Libya, Egypt) with the help of Twitter. In other areas, like sales and marketing (including wine), the jury's out how "revolutionary" social media is. At this time, I'd call it more of a natural progression that combines aspects of the telephone, the U.S. mail, television and a town meeting. I haven't yet seen anything in the wine industry being revolutionized by social media. Indeed, I can't even envision what that would look like.
There's a lot of debate about the role of social media in journalism, especially on the part of the major print news institutions. While [Wine Enthusiast] was developing strategies and policies, you just started doing it. Why?
Because I wanted to jump into this blog thing and explore its possibilities. I am a writer at heart. Few things in life give me more pleasure than pecking away at the old keyboard and watching my words magically appear onscreen. In May, 2008, Wine Enthusiast was going through their initial deliberations in blogging. I was just too impatient to wait.
Is there a more problematic side with the journalism in the digital age? Do you worry that citizen journalism diminishes overall credibility, for instance?
"Citizen journalism" has always been around. After all, journalists are citizens too. What's different is the speed and access that people have to publish anything they want. And of course, this does raise issues of credibility. I don't "worry" about it–there are too many more important things for me to worry about. But I do recognize it and have been stung by it on occasion, when irresponsible people make false charges. However, I take it in stride. And I will say that the positives of social media and "citizen journalism" far outweigh the negatives.
One of the other big changes in journalism we've seen in recent years is the rise of advocacy journalism. That's different than what you do. Take Fox News for instance.
I don't do "advocacy journalism" on my blog, if you take Fox and MSNBC as the prime examples today on TV. However, I can express my personal opinions a lot more candidly and colorfully in my blog than I can in the traditional journalism we practice at Wine Enthusiasm. That's one of the pleasures of blogging. It's on my Facebook page that I do true advocacy journalism. But I try to keep my politics out of my blog.
How do you negotiate the line between activism and journalism?
At the magazine, that line is kept rigorously bright by our New York-based editors, who impose strict journalistic standards that might be a little old-fashioned by today's social media standards, but are very important nonetheless. Somebody has got to make sure that statements are based on fact and not just made up. On my blog, the standards are looser, I freely confess. However, there's an enforcement mechanism that I would argue is every bit as powerful and effective as an editor: my credibility. If I was slinging unsubstantiated trash around on my blog, readers would long ago have lost respect for it.


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My son is a special education student at GVE. I love the level of care and support that he receives from the school staff, including the teachers, principal, nurse, and even the friendly and thoughtful secretaries! You can tell they love their job there and love their kids. The principal is very supportive of special Ed students which is, unfortunately, a rarity in schools. I only wish the level of support at GVE continued into CSE. CSE has developed into a good school, GVE spoils you!
I agree that this is a horrible school. My child attended this school for a short time. The day he came home and told me he was not allowed to drink water because someone in the class was talking was the day I removed him from that school!!! That has been five years ago so nothing has changed, just a dump of a school that treat the kids like its a military academy!
This school is horrible. I would'nt send a dog here.. I have had several occasions where I considered hiring a lawyer or calling Bill O'reilly.. The only advocate for the kids at this school is the parents, SO LISTEN TO YOUR KIDS! My son came home one day telling me his teacher said "If you kids don't shut up now, you will get no water break tomorrow, all day" cmon! You go to jail for not watering an animal on a hot day... FIX THIS PROBLEM or I suspect there will be great and varying prices to pay.
Excellent programs, great teachers and excellent teacher/parent interactions! So glad thaqt my children attend Glenview!
2 of my kids have gone through Glen View and I am about to send a third. The teachers work hard and the principal is fantastic. They just need a better playground.
Glen View is one of the best schools in Ruston. Most of the teachers seem to be great, but there have been a few things that I do not approve of. However, my child seems to be happy, and seems to be making progress academically. As a working mom, I am pretty satisfied with the education she is receiving there.
I agree with all the reviews . A- my son is doing great at Glenview. I think the staff works great with one another. I do believe they should focus more on art. There simply isnt enough art for the students. I also agree on too many students per teacher. But overall Glenview is a great school!!!
I love Glenview. I think Mrs. Mangum has brought exactly what this school needs. We finally have the right mix of teachers and great leadership.
Glenveiw is a great school my son stays on the honor roll.The teachers their are great.My son also plays basketball for the school and Mr.Huey the baskeball coach is not only a great coach but also a good mentor towards the kids.
Glen View Elementary is a great school. The new principal is doing a great job.
Glenview Elementary has the best teachers in LIncoln Parish. It is a great staff with a fabulous principal. They all seem to work together as a team. They are very loving and caring toward the children. Their best interest is the children.
I attended Glenview as a child and received an education that surpassed all others. However, now that I have two children there, I feel that the teachers and principal are less than qualified. Education is supposed to improve as the years go by and more experience is gained. This school is not what it once was and definitely not worth the trouble it took to enroll from another district. My children, even though they are still 'A' students, were better off where they were.
My son is doing wonderful at Glenview. The teachers are great .
This is the best Public School In Lincoln Parish
I am a student teacher at Glen View Elementary. The teachers at this school are excellent they go above and beyond to help the student exceed all expectations. Students at this school are loved greatly. Any parent would want their studnent to experience the education that this school provides.
Glenview is a great school. The principal, Ms. Simoneaux, really cares about the kids and works with the parents to make sure the kids get a good education. My child's teacher has also been great. She is a loving teacher, yet also firm with the students.
I did my student teaching at GlenView, and I completely disagree with the other post on here. I have observed or taught in most of the classes at the school, and have found nothing but qualified teachers that have the children's interest at heart. The lack of parental involvement in some grades is a concern, but it is not due to the teachers or administration.
Horrible principal...His inability to run this school with a stern, but kind heart, shows in some of the teachers who do not seem enjoy teaching our children. But, I have to say that there are a few really good teachers, as well. The school environment is cold and disjointed.
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1601 Bittersweet Avenue
Ruston, LA 71270
Phone: (318) 255-5724
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With another tax season descending on us, you might want to secure your W-2 or 1099 a little tighter. Over the past 12 months, the U.S. Attorney's Office in Miami has uncovered more than a dozen rackets involved in stealing tax refund checks using stolen identities of social security applicants, eld ... More >>
Nationwide, the use of the death penalty is in steep decline, with only nine states carrying out any executions at all last year. But in the Sunshine State, sentencing prisoners to die is as in vogue as ever.>In fact, Florida led the country in new death sentences handed down in 2012, with 21 new ... More >>
Perhaps only the occasional horrors of AutoCorrect top the accidental pocket dial as the greatest nightmare of modern cellphone use. There's nothing worse than calling a person without knowing it. Especially if you happen to be talking about that person at the time.For two thieves in Naples, Florida ... More >>
Uncle Luke, the man whose booty-shaking madness made the U.S. Supreme Court stand up for free speech, gets as nasty as he wants to be for Miami New Times. Today, Luke reflects on the parallels between the Newtown massacre and the daily carnage in African-American communities.I'm saddened by the sens ... More >>
In one of the stupidest Florida crime stories in recent memory (which is really saying something), three teens broke into a Silver Spring Shores home and found the cremated remains of the owner's father and two pet Great Danes. Thinking they were some sort of drug, the teens decided to snort ashes.N ... More >>
Two Miami Burger Kings were targeted by an armed robber late last night, using the drive-thru windows as a point of entry. According to CBS Miami, two different Burger Kings within three miles of each other were targeted for robbery. Though the robberies seem identical, Miami police have not yet co ... More >>
Tampa rapper Money-Clipz has been sentenced to 30 years in federal prison for possession of over 28 grams of crack cocaine with an intent to distribute. Jeez Louise! First, they tell you that sharing is caring and then they throw you in jail for caring too much. Mixed messages, you guys. If 30 yea ... More >>
The American Beverage Institute is calling on police to forgo holiday DUI checkpoints in favor of more effective alternatives.According to ABI's managing director Sarah Longwell, "Sobriety checkpoints have been proven ineffective at stopping drunk drivers." Longwell goes on to say that "roadblocks t ... More >>
Joseph Loprete has a Google problem. The first search result for his name is a Sun-Sentinel article about his DUI arrest in 2010 for driving his car into his Boca Raton house. The article, citing a police report, calls the accident the result of mixing alcohol and "jealous rage." The 50-year-old bu ... More >>
Robert Platshorn served thirty years in prison for smuggling pot into Florida. That's more than any other person has served for a marijuana offense in the United States. He'll turn 70 years old in November. But it now appears clear that he will never be free from the federal government. Platshorn ... More >>
In the gritty rap game, honor is everything. And honor usually means a bag full of automatic weapons at an airport. Alright, not every rapper's got a rap sheet. But if you talk the talk, you're expected to do the time. A mean MC with a big mouth is just a poser without a felony charge. And getting ... More >>
Amanda Kaye Logue pleaded guilty Monday to her part in a bizarre 2010 Florida murder, according to the Tampa Bay Times. Logue, who had worked as a porn actress, had been hired as a prostitute to attend a sex party thrown by Dennis "Scooter" Abrahamsen. Though beforehand she conspired with her boyfri ... More >>
It seems that second-degree murder charges may not be the only legal trouble George Zimmerman faces for shooting unarmed teenager Trayvon Martin. An Orlando-area news station reports that the FBI may move forward on charging Zimmerman with a hate crime. Currently the toughest sentence Zimmerman coul ... More >>
Isle of Dreams, a company that hopes to put a strip club in North Bay Village, just wants to pay some girls to shake their tatas, but the city keeps cock-blocking them at every turn. So now the company has filed a lawsuit against North Bay Village, and claims the city is infringing on their First Am ... More >>
The facts seem pretty clear: On Feb. 15, Michele Traverso, a 25-year-old with a suspended license, slammed into two cyclists on the Rickenbacker Causeway after he'd spent a long night drinking in Coconut Grove. Cohen then sped away, leaving one of the cyclists, Aaron Cohen, a father of two, dying on ... More >>
Usually perverts like to keep their kinks to one genre or another, but apparently Eric Antunes's twisted sexual appetite wasn't fulfilled by just one form of deviance. Police busted Antunes, a Clearwater resident, after getting a tip he had child pornography, but then also discovered he'd been cheat ... More >>
Every Friday, Riptide brings you the most eye-catching mugshots taken the previous week (or thereabouts) in Miami-Dade County. Yes, there is some mockery of bad neck tattoos, but also adulation directed at perps who just plain look more badass than we ever will. This is the italicized intro to that ... More >>
Rafael Munga, 26, was arrested Thursday after allegedly sexually assaulting a woman inside her Fontainebleau penthouse suite, Miami Beach Police say.The victim said she woke up to a naked man climbing into her bed, according to a report by CBS Miami. She left the door to her suite open becau ... More >>
What do a nonprofit hellbent on ending drunk driving and a Miami Gardens shop selling crotchless panties and see-through negligees have in common? Far too much, at least according to Mothers Against Drunk Driving. MADD has filed a federal lawsuit against MaddSexy Lingerie claiming it's illegally ... More >>
Paul Michael Mira, the former PE director at a Miami charter school, has admitted to having sex with both a 12-year-old and a 17-year-old student, but because of a plea deal struck with prosecutors, the man will not have to serve any time behind bars. Instead, the sexual predator who has basically a ... More >>
Don Bartling, a 54-year-old Miami resident and a student at Florida International University, has been arrested on charges of downloading and sharing child pornography. Bartling, according to a criminal complaint, told officials that he started downloading child pornography sometime in the past t ... More >>
PLN Associate Editor Alex FriedmannA national legal magazine for prisoners has filed suit against the Florida Department of Corrections, claiming it's been censored from distributing in Florida prisons due to a vendetta by the state agency. According to a complaint filed today, the DOC has reje ... More >>
While gang activity is nowhere near as prevalent in South Florida as it is in South California, it should come as little surprised that Miami-Dade has one of the highest gang populations in America, the highest in the Southeast, and the second highest on the entire East Coast.
Anibal Sanchez, left, cancelled his trip home to Venezuela after Wilson Ramos's kidnappingToday is supposed to be the big day for the newly re-named Miami Marlins. Tonight the team unveils its new uniforms and, perhaps, a new blockbuster signing.But at least five players on the 40-man roster probabl ... More >>
A strange string of robberies stared occurring earlier this month in two North Miami-Dade cities. On October 5, a female mail carrier was beaten and robbed in Miami Gardens. A similar incident occurred involving another female mail carrier in North Miami on the 14th, and on the 17th yet another m ... More >>
U.S. Customs and Border Protection officials say they haven't made a huge pot bust at the Port of Miami for months, but sometimes you just have to wait. Authorities report they discovered 3,837 pounds of marijuana, nearly two tons, stuffed inside shipping containers at the port last Friday.
Neither rain nor snow nor gloom of night would deter Postal Service workers from their appointed rounds, but thugs will. Three times in the past two weeks, mail carriers have been robbed with two incidents in North Miami, and a third in Miami Gardens. Two of the incidents involved beatings, while ... More >>
Surveillance footage of a SpongeBob robbery at a 7-11 three months ago.In the end, the police found SpongeBob SquarePants not in a pineapple under the sea, but hunkered down in an apartment complex off the Turnpike with three of his convenience store robbing cohorts.Last night, Orlando cops final ... More >>
A conversation in a Panhandle Waffle House may lead to a barbaric change in Florida's death penalty policy. After meeting with constituents, Rep. Brad Drake, a Republican from Eucheeanna, has introduced a bill that would do away with using lethal injections for the death penalty. Instead he'd lik ... More >>
Danny Parker, a Sunday school teacher from Lakeland, Florida, was arrested and eventually convicted on child porn charges in 2009 after he was found to have cut out the faces of children from photos he'd taken and then pasted them on the bodies of explicit photos of adults. Now, a Florida appeals ... More >>


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Gellar looks totally smitten with her 22-month-old daughter during an outing in L.A. Plus: Miley & Liam, Justin Timberlake, Taylor & Taylor and more
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Divas by Design - Johannesburg
Physical Address:
Suite 115 (upper level), Cramerview Village Shopping Centre, 277 Main Road, Bryanston, Sandton, Johannesburg. For detailed instructions on where to find us, please see directions below.
Please contact us by email or by phone before arriving at our boutique.
Matric dance dresses, evening wear, cocktail dresses, bridesmaid dresses etc... :
Wendy (082) 855 7991
Wedding dresses and bridal gowns:
Sharon (082) 468 - 5561
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Book an appointment:
Due to the nature of our business, we work strictly on an appointment basis.
For directions to our boutique, click here.
The Evening Dress Boutique is located directly above the Bryanston Pharmacy. Stairs to our boutique are to be found between the Pharmacy and Copywrite stationers. You will see the entrance to our boutique at the top of the stairs. There is a lift available as well.
The Wedding Dress Boutique is at the back of the Centre next to the Carwash.
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Additional Information
|34 x 79 x 13 in
A-Grade Teak, Sunbrella® Fabric
Cushion included as shown in price!
Uncluttered, simple and extremely handsome, say 'Hi!' to the Contempo Teak Chaise Lounge. Our newest contemporary sunbed is making an impact both in store and in our clients homes!
A superb, modern design means that the Contempo Teak Chaise Lounge is in a league of its own.
Read more about this Teak Chaise LoungeClick to Hide Information
Contempo is low to the ground wider than a normal bed with a clean break for the back lift. The style of the legs is unique with the slight angle giving a special design line to the whole piece, while the tightly placed planks run vertically down the bed giving a satisfying deck effect!
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Imagine a dramatic, sleek, modern space with dark hues and angular lines… in this stylish bliss, there needs to be room to relax, unwind away from the busyness of our everyday lives. Place a Contempo Teak Chaise Lounge on either side of your outdoor space, each with a 7.5ft Sunbrella® Umbrella in sharp black, or crisp canvas, and polish the look with a small side table keeping with the theme of your home. If you have a lot of concrete in your home, try a Raw Concrete Square Stool – modern, chic and heavy-duty you will be thrilled with this dramatic, yet simple look.
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Visit us or call for more information and ideas about this fantastic contemporary sunbed!
|34 x 79 x 13 in
A-Grade Teak, Sunbrella® Fabric
About Teak Furniture Teak is always the first choice for wooden outdoor furniture. It is a very stable timber, which has a high oil and rubber content creating a built-in water repellent making teak furniture virtually immune to rotting. Teak is highly valued because of its beautiful grain and color and is preferred in shipbuilding… Find Out More →
Sunbrella manufactures the fabric that is used in many of our products, such as furniture, cushions, umbrellas and more. Cushions made of Sunbrella fabric are durable enough to stay outside. However through the winter we recommend that you store inside against the harsh snow and rain to ensure that they are clean and ready for… Find Out More →
Teak outdoor furniture is beautiful, durable and practical. It can be left out in the weather without becoming twisted or warped. And you can rest assured that your teak patio furniture will never crack, splinter, or be a home to termites! Proper teak furniture care will maintain teak's attractive and durable qualities. The Natural Aging… Find Out More →
One of the best ways to keep Sunbrella fabrics looking good and to delay deep or vigorous cleaning is to properly maintain the fabrics. This can be accomplished by simply brushing off dirt before it becomes embedded in the fabrics, wiping up spills as soon as they occur or spot cleaning soon after stains occur…. Find Out More →
Home > > Relaxing > Outdoor Chaise Lounges > Contempo Teak Chaise Lounge
"By the way, did you know that our Sunbrella® cushions are FREE with all of our deep seating and lounging products as shown on site? So no hidden charges, just another benefit from us to you. No one else does this. Compare before you buy, you owe this to yourself." -TW
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If you're living in a part of the world where you're at risk for Seasonal Affective Disorder and you're sick of logging time in front of a light box (especially since your fungal infection is cured), maybe it's time for a... READ ON
That's what he calls himself, at least, himself being David "The Rock" Nelson, an ex-Golden-Gloves boxer turned B-movie-maker. (B-movie may be too kind; Nelson may have single-handedly invented the C-movie.) Inspired by the great old horror movies of the 50s and 60s, Nelson set about creating his own canon in the early 90s, featuring such monsters as The Giant Fly (a rubber fly on a string), The Devil Ant (a rubber ant he would throw at people from his perch behind the camera) and, bafflingly, Saddam... READ ON
If you use the iTunes Store, you may have noticed the occasional free song or TV show. Well, there's a blog that tracks free iTunes content. In addition to the entertainment stuff, there's a variety of educational material available for free. Best bets: UC Berkeley Lectures, Stanford on iTunes U (pictured below), and business school... READ ON
It's called the Svalbard International Seed Vault, and it is, officially, Plan B. There are plenty of other seed banks in the world, of course -- more than a thousand, designed as a source for planting in case seed reserves elsewhere are destroyed. But Svalbard will be there in case something happens to the rest of 'em; something like massive floods, nuclear war, asteroid impact or some other unforeseen doomsday.
The vault will be built deep inside a mountain on a remote island near the North Pole,... READ ON
I'm thrilled at how you've already taken to the ON MUSIC feature! Lots of great comments yesterday, which I'll take into consideration going forward, especially the request to feature 20th century music.
Today I'm digging out the Berlioz, however. The most "romantic" of all the Romantics. Besides all the juicy love affairs and near love affairs, his attempts to kill himself and his outrageous hairdo, Berlioz was something of a rogue, getting into trouble often,... READ ON
... sticks to metal objects? Such is the case with a unique family in Taiwan, who are literally magnetic. They can press forks, spoons and metal ashtrays to their bodies, and they won't fall off. The family's patriarch can even suspend a six-pound iron from his chest, without the aid of glue, invisible wires or other kinds of trickery. The strangest thing is that they don't seem to emit a magnetic field; scientists in Taipei are baffled. Watch this video to see their powers at... READ ON
Like I said yesterday, my mind is overflowing with random facts. I'll be pouring some out here, subject by subject, three at a time. Today's subject is the 1987 Nintendo game Mike Tyson's... READ ON
 While we're talking diamonds...My sister works customer service for Tiffany & Co., and I'm always psyched to hear all the reasons people call to harangue a luxury marketer. I've done the phones circuit, too--have been guilted into listening to stories about kidney stones and estranged beloveds after reporting someone's shaming password--but her stories are different: Um, yeah, so I saw that movie? And I think I have a blood diamond? So like. I want to return it.Â
And as my sister... READ ON
The "Is The New" image from DIAGRAM visualizes the common saying "[something] is the new [something else]" in a fun infographic.
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About one in every 4 million lobsters is born with a rare genetic defect that turns it blue.


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Imagine resting on a bed of clover in a shaded forest, the temperature just warm enough to bead your body with a fine sheen of sweat. Your hand is dangling in a gently burbling stream so clear you can see carp and bass swimming on the bottom. Listen to the musical chirping of birds far away and the whisper of leaves rustling overhead in a cooling breeze. You are drowsy. But you don't want to miss a moment. A great Gary Addis Therapeutic Massage will take you to this carefree, private place.
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Renovated in 1997, the Concert Hall is the largest performance space in the Kennedy Center, seating 2,465. More info.
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Renovated in 1997, the Concert Hall is the largest performance space in the Kennedy Center, seating 2,465. More info.
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The Opera House is the second-largest theater in the Center, with 2,362 seats. It was designed for ballet, opera, and musical theater. More info.
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Has anyone tried seared tuna coated in Captain Crunch?
- jnk Mar 10, 2009 07:42 AM
I was watching the Today show a couple of weeks ago whne "Sam the cooking guy" made a seared tuna coated in Captain Crunch. Cruchy on the outside and raw on the inside. We're assigned appetizers for a prgressive dinner and this sounds like somethin I can make just before everyone arrives. I would serve it w/two different sauces, one would be the spicy sauce of spicy tuna fame, and the other something a little sweeter. Has anyone tried it?
re: coll
corn flakes are different - they're not nearly as sweet as Cap'n Crunch. i'd be skeptical of the Frosted Flakes, though - that's too sugary for me.
BTW, i understand the theoretical appeal of using these sweet cereals with chicken - after all, there's honey-dipped fried chicken. i personally just don't like really sweet food for the most part anyway, and definitely not as a seafood preparation.
but hey, to each his/her own.
re: goodhealthgourmet
Like I said, I do know chefs that use the sugar coated frosted flakes and you'd never figure it out. Haven't had any of these cereals in probably 45 years so not sure of comparative sweetness levels, just know that as a coating it was GGGGRRRREAT! (Is Tony the Tiger still around?)
Though I realize I'm in the minority here, I saw this topic when it had zero responses and thought, "Hey! That's interesting!" But I don't sear tuna. I usually prefer my tuna as sushi.
That said, I wouldn't dismiss Cap'n Crunch out of hand as an addition to, say, a spicy tuna roll. If the straight cereal is too sweet, why not 50/50 with tempura crunch? Or 50/50 with panko? I have half a mind to buy a box, crush a handful and bring it in a baggie to one of my favorite local sushi places to see if, literally, they'll roll with it. Bet it would be a fun experiment and a tasty one at that!
re: kattyeyes
"why not 50/50 with tempura crunch? Or 50/50 with panko?"
I do this with chicken to make a version of Planet Hollywood Captain Crunch Chicken. The recipe uses Captain Crunch and corn flakes but I think panko works better. Not too sweet and why wouldn't it work for tuna. Sweet Asain chilli sauce is used a lot with tuna in many fusion restaurants and it's pretty sweet.
re: scubadoo97
scubadoo, I look forward to giving that a try. Aye aye, Cap'n! ;)
re: kattyeyes
Katty - that sounds great to me!
re: goodhealthgourmet
Unless you start with horribly inferior tuna to begin with... ;-)
re: goodhealthgourmet
I hated CC as a kid -there are some strange flavors in there along with the sweet. But it was my kid brother's favorite so guess what I ate.
Could not begin to imagine as a crust on anything. Why not use another, more flavorable novelty crust like crushed wasabi peas.
re: alwayscooking
"Why not use another, more flavorable novelty crust like crushed wasabi peas"
funny you should say that. i've used them as a crust on fish with delicious results. totally opposite flavor profile to Cap'n Crunch, though. spicy & salty vs. sweet and, well...sweet :)
re: goodhealthgourmet
I've done this with wasabi peas on Ahi - the peas were culled from a snack mix that was in my pantry and I zapped them in the magic bullet. It wasn't ideal, but it gave it a 'different' flavor. I must not be a wasabi fan- tastes like chemical and mold to me. My husband didn't care for it either but my nephew went wild over it.
re: Boccone Dolce
i wonder if the peas might have picked up some residual flavor and/or aroma from the other items in the snack mix...?
flavor & ingredients vary widely among brands of wasabi peas. many are made with wheat flour, which i can't eat, and/or artificial coloring, which i choose to not eat...doesn't leave me with many options. the only ones i buy are Whole Foods house brand (not 365) in a small plastic tub. no wheat flour, nothing artificial, and they have a serious, sinus-clearing, horseradish/wasabi kick.
oh, and re: your sushi with "crunchies," if that's what the restaurant calls them, then the likelihood is about 99.9% that they're the standard fried tempura bits most sushi places use. if they were Rice Krispies (or another puffed rice cereal) they'd probably be listed on the menu as "puffed rice."
re: goodhealthgourmet
I would venture to bet that this is the case. Picking out select items from a pre-bagged snack mix is probably not going to lead to a nice end product. As for the "chemical and mold" comment, well wasabi powder, especially the kind that is used in coating snack mix pieces, is probably not related to real wasabi. It has binders and other ingredients (usually not wasabi) to create a wasabi-like flavor.
re: HaagenDazs
Very little 'wasabi' is wasabi - especially in a snack mix - since it can be expensive. It's all horseradish.
re: goodhealthgourmet
Wasabi is not something I enjoy- it always tastes like that to me. I've not had it fresh, only in the tube or when we visit "Japan" at Epcot. I often think I'm missing out on something wonderful, but I can't help it, I've tried it often and...no likey!
I just checked the menu- one roll is described as 'puffed brown rice outside' and one says crunchies (can't remember which roll was ordered)- but I'll report back next time I go-they look just like RK!
Searing something with that much sugar runs the hazard of getting seared tuna with carbon crust.
That sounds disgusting. I don't like Captain Crunch anyway, but I just don't see how that super-sweet cereal would add anything to a nice piece of tuna.
re: NYCkaren
there's a sushi roll at our favorite place that is covered in rice krispies - it's not one I'd order again but we tried it- I believe it was tuna, white fish, and I'm forgetting the rest but it's topped with what they call 'crunchies' - it's not terrible, but not at all a sweet cereal in tiny doses on a roll...
re: Boccone Dolce
Aren't the "crunchies" tempura crunch (not actual Rice Krispies)? I'm a big fan of tempura crunch. :)
re: kattyeyes
ooooh that's got me curious. I was certain they were RK- they are all uniform in size, that pale white color too. Now we need to go back so I can investigate further!
I saw that too and I like Captain Crunch. I thought about trying it on some chicken breast, but adding some other spices to the cereal mix, like a cayenne or something to bring the sweetness down a bit. I think if you had a spicy sauce to serve it with it would be good. Experiment with it before you go for the tuna.
It sounds a bit nasty to me. I didn't see the broadcast but, in this case, I'm guessing it was a dumbed-down recipe, geared to folks who might not ordinarily eat a nearly-raw, seared tuna dish. Doesn't seem like something that a chowhound would enjoy. I'd much sooner mix up some panko crumbs with a little salt and lots of freshly-cracked pepper and some toasted sesame seeds and use that for the coating - something that won't overpower the taste of the tuna and that will be complimented by your two sauces.
I agree with the posters who think this particular cereal is too sweet for tuna. I'd suggest you look around your supermarket cereal and cracker aisles for alternatives that appeal to you. On Jacques Pepin's PBS show, he dips sole fillets in beaten egg, then coats them with canned french fried onions that have been whirled in the food processor before sauteeing in butter. This was discussed on another thread - some people thought this coating was too salty and recommended adding plain bread crumbls. I have yet to try the dish but I think that Trader Joe's brand of canned fried onions taste better than the supermarket brand (Durkee? French?)
I don't know about the captain crunch part, though agree w/ others that it doesn't sound like a good addition. Personally, I like seared ahi served immediately but don't like it if it's been held at all, if you're planning to make it before everyone arrives.
re: pikawicca
I can see a corn flake fine ground as a thin crust but not the sweetness with other spices like many have said. I like just a like crust but not captain crunch.
jnk, here's a link to the show you mentioned, complete with recipe:
Well, against most posters advice, I tried the recipe last night. It wasn't disgusting, cloyingly sweet, burnt or outstanding, it was raw tuna with a somewhat sweet crunchy crust around it. My 14 yr old was somewhat disappointed that it wasn't sweet(er) and my wife's opinion was that it wasn't different tasting enough for the effort, To those who poo-poo'd the idea, just remember that someone at some point looked at a lobster and thought it would taste good. You just don't know until you try it.
re: jnk
jnk--how funny a teenager didn't find it sweet enough! Glad you tried it even if it didn't turn out as tasty as you anticipated. I still want to see how the Cap'n goes in a spicy tuna roll and will definitely give the Cap'n & panko crust a try (a la scubadoo's Planet Hollywood riff). Thanks for sharing this idea!
re: kattyeyes
kattyeyes-the coating on the tuna was VERY thin. you could still see the tuna through it, so there was just a hint of flavor from it. It still went very well with the spicy sauce and should make a good tasting roll. Good luck.
re: danhole
danhole, i think the sweetness probably pairs better with poultry than with fish (i don't know about the pork). as i said somewhere up-thread, the sweetness factor makes me think of honey-dipped fried chicken.
re: goodhealthgourmet
Why yes you did mention the honey battered chicken. I was thinking pork because sometimes when I make a pork roast I use a sweet & spicy glaze for it. It might work well on a tenderloin, if I could figure out the temperature setting so it wouldn't burn. Don't want to serve that raw!
Whenever I use any breading, even the fried onions on the chicken breasts, a la Jacques, I always add some spices to it. I think it's a compulsion of mine. Just can't leave well enough alone. Of course I mix and bit in and taste first before I ruin a meal, but I just HAVE to experiment!
re: danhole
Dani, here's a link to the Planet Hollywood recipe referred to upthread:
I'm going to try it just as scubadoo suggested--with Cap'n Crunch and panko. Sounds good!
re: kattyeyes
Thanks Katty! That sounds good, especially using the panko!
re: kattyeyes
Kattyeyes, when doing the Planet Hollywood chicken I fry the chicken tenders in oil but would not do this for the tuna. This is what I do with tuna often. Tuna needs to be very cold. I use mayo to get the coating to stick and then quickly sear on all sides to get color. Disclaimer, I have not done a Captin Crunch tuna but just didn't think there would be a problem with it. What I usually use for a coating is a wasabi mayo then roll in panko and sear. Sliced and served with rice and salad. I like to add a little layer of the wasabi mayo in the rice stack and top with homemade pickled ginger.
re: scubadoo97
Scubadoo, your tuna looks and sounds delicious. Homemade pickled ginger is impressive, too.
We just finished the CC chicken tenders for dinner--2:1 CC to panko with Sriracha mayo for dipping. Soooooooooooooooo good!
jnl: Have you considered making chicken tenders instead of tuna for your progressive dinner? I think they'd be a hit!
Thanks again for posting this thread. And thanks for giving me the opportunity to have CC for breakfast and possibly in my spicy tuna this weekend. ;)
re: NellyNel
The potential is there for a great flavor. The problem is the sugar in the cereal and crisping it up. If you get a thicker coating (mine hardly covered the Tuna, you could still see through it) the more pronounced the flavor would have been, but the more difficult it would have been to get a crisp outside with the cool sushi inside. The japanese mayo w/sriracha was delicious, and the addition of some tobiko would have been even better. Good luck and keep us posted as to how yours comes out.
re: jnk
"If you get a thicker coating (mine hardly covered the Tuna, you could still see through it) the more pronounced the flavor would have been, but the more difficult it would have been to get a crisp outside with the cool sushi inside"
jnk, you could put the tuna in the freezer to firm up and get really cold before coating and frying. This way the center is still cold and raw with a well coated crunchy outside.
re: Demented
Well, don't forget your Boone's Farm Strawberry Hill Magic Shell on top, then!


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Originally published October 22, 2011 at 10:53 PM | Page modified October 23, 2011 at 7:59 PM
Bud Withers
This rebuilding process is hitting a big roadblock
Oregon State shows plenty more zest than Oregon State
Seattle Times colleges reporter
Nothing has come easy for Paul Wulff's football regime at Washington State. Nothing, from the blunt, early assessment that the Cougars were pitifully undersized, to the unfathomable blowouts, to the erosion of alumni belief that this thing is going to work someday.
Someday, maybe it will. Not today. Not Saturday night, not the way the Cougars played.
"It was a disgraceful performance, that's what it was," fumed linebacker Alex Hoffman-Ellis as he headed to the WSU locker room.
A Washington State football team that had mostly hit the right notes in the first half of the season turned in a clunker at CenturyLink Field. Among the lessons learned in a 44-21 defeat to Oregon State are that you don't minimize any Pac-12 team, not even one with a single victory.
Here's another: Forget that notion of WSU getting to a bowl game this year.
If the Cougars (3-4) don't block any more consistently, and don't get any more defensive push than they got against the Beavers, the question will be whether they can somehow squeeze out another victory in 2011, not whether they can muster the three necessary for postseason eligibility.
The Beavers (2-5) played with more zest, more physicality and more purpose. The OSU defensive line mostly abused the Cougars up front. On a play late in the first half, as WSU tried to cut into a 10-point deficit, the Beavers brought a three-man rush, and WSU quarterback Jeff Tuel had to madly flee a couple of linemen before throwing incomplete.
Defensively, the Cougars were a mess, allowing OSU to score on four of five possessions in the first half. That seemed bad until it eventually became eight of nine scoring possessions.
"I feel they had a little chip on their shoulder because of what happened last year," said WSU linebacker Sekope Kaufusi, referring to the Cougars' 31-14 surprise victory in Corvallis. "They wanted revenge."
In what has become a star-crossed season, Tuel didn't play in the second half after taking a couple of punishing hits late in the second quarter and sustaining a left-shoulder problem of undetermined severity. The easy out for WSU is that it's tough to win without your starter in there, but that's a cop-out. The Cougars could have had Tom Brady under center and they wouldn't have won.
Not when you allow a redshirt-freshman quarterback, Sean Mannion, making his fifth start, to strafe your defense mercilessly.
The Beavers were averaging 386 yards a game before this. They had 300 in the first half, finishing with 551. The Cougars couldn't get pressure with their down four, they couldn't get it with five, and couldn't get it with six.
Big problem.
All this happened on a night when the Beavers were without a starting defensive tackle, Castro Masaniai, and two starting linebackers, Cameron Collins and Feti Unga. The Cougars came out with a running mindset, had only middling success with it, and never seemed to capture a real offensive rhythm.
"We just wanted to be balanced," said WSU offensive coordinator Todd Sturdy. "When we're at our best, we're balanced."
Chief among the crimson alumni who had a completely lousy night was Wulff.
His program needed this victory; he needed this victory.
At midweek, Wulff chanced a look at the big picture and the miles he believes the Cougars have come since his dreary early years.
"I like where this team is and where the culture is," he said. "I've been around championship teams, and in this program, internally, we have all the right things in terms of work ethic, our commitment now, our understanding of what it takes now."
I'm less inclined to think of the night as a referendum on the program than a matter of a youngish team not realizing — or being made to realize — that you have to bring it week after week.
Especially when the other guys might be smarting from last year's loss, symbolically punctuated when WSU's C.J. Mizell tackled Quizz Rodgers far out of bounds for a personal foul.
But make no mistake, it was a brutally inept performance by WSU, especially on defense.
"We gotta flush this thing," said defensive coordinator Chris Ball.
Nobody argued that it's deserving of being flushed.
Bud Withers: 206-464-8281 or email@example.com
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From Minnie Pearl to Dolly Parton to Amy Sedaris, Southern chicks have always played an important role in the comedy world. And judging by the promotional video on their Web site, it's possible the women of the Southern Fried Chicks Comedy TourLeanne Morgan, Karen Mills and Etta Maymight ruin the reputation these trailblazers have earned for Southern femi-humor all by themselves. If you've ever wondered what Larry the Cable Guy, Jeff Foxworthy and Bill Engvall would sound like with ovaries, then you probably live in Mesquite, and this show will make all your dreams come true. The Southern Fried Chicks Comedy Tour rolls into the Eisemann Center, 2351 Performance Place in Richardson, for six performances starting at 8 p.m. Tuesday. Tickets are $29 to $35. Call 972-744-4650 or visit eisemanncenter.com.
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At the Monday, Aug. 20, meeting, members of the Malta Town Board listened to planning items regarding the installation of underground electric transmission lines at the Luther Forest Technology Campus.
The history was that they were going to put high tension wires from the Northway all the way over, said Councilman Cliff Lange. The board originally questioned whether or not the lines could be placed underground, but were told by contractors that the technology was not available.
After several years, however, the board was given the option of putting the wires underground using old technology " a factor that would reduce the cost of mitigation, originally slated at $1.5 million.
The 2.89 miles of transmission lines will require a transition substation to allow for 1.12 miles of the lines to be underground and 1.77 miles to remain above ground.
"We're looking at possibly the costs of living in this area since this project has been approved; how much that should be added on to that," added Lange. "We need to come up with a formula, which I believe they (the Luther Forest Technology Campus Economic Development Corporation) have. By using that formula, they'll come in the next time, and we'll know what those figures are. We're looking out for the interests of the public."
Other questions were answered at the meeting, particularly those that emerged from the town board's July 19 workshop about the transmission lines.
"We expect to keep the ETL (electronic transmission lines) within the 400-foot buffer," said Michael Relyea, executive director of Luther Forest Technology Campus Economic Development Corporation (LFTCEDC) of the residential buffer between Woodfield Estates and the Luther Forest residential community. All roads being constructed within the Luther Forest Technology Campus are also going to be returned to the care of the town.
"At the end of the day, the roads will be turned over to the town of Malta," said Relyea. "The way that the funding comes through, the town of Malta has to own the roads."
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Locklear and costar Thomas Calabro laugh it up courtside in L.A. Plus: Katie Holmes, Jennifer Garner, Gilles Marini and more
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Saturday Night Live star Seth Meyers balances a hefty bag of laundry on his shoulder Wednesday while out in New York's West Village neighborhood. The sketch comedy show returns Dec. 5 with Blake Lively as host.
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Wishing you the best during this joyful season. I hope your holidays are filled with festivities and plenty of merry enjoyment.
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Gifts of time & love are surely the vital ingredients of a truly merry Christmas.
All I asked Him was Is there a better teenager in this than you? happy Christmas
There have been lots of tests to our love, but it is all over now. We are happy today & I want you to come to my home & welcome Christmas together. I love you.