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Sebastian Vettel claimed his ninth race win on the trot as he triumphed in Brazil ahead Mark Webber and Fernando Alonso...
Red Bull:
Sebastian Vettel: "I don't want to compare the record what we have got today; it's not fair as it was a different time when Ascari was driving. Cars broke down more often then and teams were less consistent, so therefore it's a different type of record that we have got today. For all of us in the whole team we love coming to work and giving it all we have. There's a great spirit and it's sad in a way that the year comes to an end, but that's how it is. I'm sure everyone's looking forward to a break to get the batteries charged and to look forward to next year. My start wasn't so good today, but I was able to get past Rosberg. It was hard to know what was going to happen in today's race. When we came for the second pit stop, it was a late call and then we had to wait for the tyres. We managed to recover with some laps to go. Today was of course Mark's last race. We didn't have the best relationship, but nevertheless we always had respect for each other on a professional level and whatever was going on off-track, didn't make a difference to us on track and we both pushed each other very hard. I certainly learned a lot from Mark. I learned to become a better driver, due to his impressive skills; that's why I consider him one of the best drivers on the grid."
Mark Webber: "It was nice to take the helmet off for the final lap. In this sport it's not always possible to give things a personal touch. We have the helmets on all the time, so they fans don't always see a Formula One driver in a car without a helmet. It was nice to get it off and see the marshals and the fans; it was just a really nice thing to experience. I heard a lot of noises that I don't normally hear. The difficult part for me today was actually getting in to the car for the final time. I was overcome with some emotion then to be honest. That moment of the helmet going on and stepping into the car was actually the strongest emotion I've had all day. Then crossing the line and seeing all the guys was great. Christian radioed me and said enjoy the last lap, which I did. I did it as slow as I could; it was a very special day. Seb and I have had our challenges over time and it's easier to have a relationship with Fernando, as he's in another team, but to finish on the podium with those two guys - well, they have been the best of this generation. I have raced them a lot and to finish with those guys was nice for me because it meant a lot, showing that I can drive well at the end of my career and that I got the timing right. Formula One is a sport which I've loved. I could never have dreamt of the career that I've had, the tremendous highs, the tough lows - you know they have to happen and you learn from adversity. The biggest and strongest memories you have are from when you are in the car; it's what we were tuned and trained to do. Driving on the limit is what I was paid to do and what I enjoyed doing. They are the strongest memories you have as an individual at this level."
Fernando Alonso: "A podium is the best way to end this long season and finishing behind two Red Bulls almost tastes like a victory, as well as being the maximum we could have done today. It's a real shame that the much awaited rain didn't arrive in the end, because in the wet, we would definitely have been more competitive. I did not get away well at the start and I found myself blocked on the outside and then the inside. However, after catching Hamilton and Rosberg, I began to push and my race was all on the attack. Even if we cannot be fully satisfied with this result, because our aim is always to win, I would view the season in a positive light: we did win and get podiums, as well as finishing second in the Drivers' Championship and these are figures we can be proud of, both myself and Felipe. He's been a fantastic team-mate and even if we continue to see one another in the paddock, I will miss the relationship we have had. I wish him all the best for the future."
Felipe Massa: "My race began perfectly, with a great start and then a strong pace that allowed me to immediately pull of some nice passing moves and I was having a really great race up until the moment I was given a penalty for crossing the white line. I don't think I deserved a drive-through and I believe it was very unfair. I am very disappointed because today I could have finished fourth or third. I am sure that if I had found myself behind Fernando, he'd have let me pass. However, I don't want this incident to ruin such a special weekend for me and all my team. In their eyes, I am a world champion and I will never forget them, nor anything about my time with Ferrari. I want to thank everyone who gave me this opportunity and maximum support all the time, including President Montezemolo, Stefano Domenicali and all the mechanics and engineers who work at the track and back home, as well as all the Ferrari fans who, over the years, have rejoiced with me and also suffered with me during the most difficult moments. Thank you!"
Jenson Button: "For Checo, myself and the whole Vodafone McLaren Mercedes team, today was an incredible day. I'm pleased to have finished fourth: it's almost the podium position that I came here aiming for. We really needed today's result. The 2013 season hasn't been an easy one - it's been tough for all of us at the circuits, but it's probably been even tougher for the guys back at the factory, working flat-out to make parts. They're a really amazing bunch of totally passionate and utterly dedicated people, and they richly deserve the 'lift' that today's result will have given them. I'm also pleased for Checo. He won't be with us next year, but he drove a great race today. Well done, mate. I also want to say a big 'thank you' to Vodafone. Vodafone has been an absolutely incredible title partner, and we've also had a lot of fun together - both on and off the track. Some of the videos they made with us have been truly brilliant. I'm sad to see them leave, but I guess nothing lasts for ever. This is a great way to end the year, and now our focus turns squarely to 2014. McLaren is an incredibly strong and powerful organisation - and, believe me, we will fight back."
Sergio Perez: "What a contrast today was to yesterday, when we were unlucky to lose five grid positions owing to a gearbox-change penalty, but I think we made a very strong recovery this afternoon. I was praying for heavier rain at the end of the race, so that I could have a go at making up some more positions. But unfortunately I had to save fuel in the final laps, which meant I couldn't really attack Nico [Rosberg] as hard as I'd otherwise have been able to. I've learnt so much from everyone at Vodafone McLaren Mercedes, the best team I've ever raced with, and I wish every single one of them all the best for the future. I wish Jenson and Kevin all the best for the future, too. I think I've grown up a lot this year - both as a racing driver and as a man - and I think I'll be an even stronger competitor in future as a result."
Nico Rosberg: "Today is a great day for the team and to finish in second place in the Constructors' Championship is a huge step forward for us. My thanks to everyone who made our success possible and congratulations to the team here at the track and back at our factories. It was certainly an interesting race today; I had a perfect start but then I struggled a lot with my rear tyres in the opening stint and lost a few positions. We could have cleared Jenson in the pits but it was better for us to be conservative and focus on our battle with Ferrari. I'm so happy that we have achieved our aim and now everyone can look forward to a break and the new challenge of 2014. It's a huge project and there's a lot of work ahead over the winter. I'm very much looking forward to working with the team to put us in the best possible position for next season."
Lewis Hamilton: "Firstly, congratulations to the team today for achieving second place in the Constructors' Championship. That result means so much to everyone and I'm so grateful to have been a part of it this year. From my side, it was a tough race today. I don't know what happened exactly with Valtteri and will have to have a look at the replay. I thought that I had moved to the left, he outbraked me and then we touched but it happened so quickly and it was obviously judged that I did something wrong. I was having a good race until that point in fourth place and a podium might have been possible as I was closing on Fernando. That's why I'm so disappointed with my own race but of course I'm delighted for the team. They have done an incredible job this year and really deserve this result. It's the reward for what I know has been many years of hard work and my thoughts are with everyone here at the track and back at our factories at Brackley and Brixworth. We've got so much to look forward to next season so I'll put today behind me quickly and focus on what should be a great year in 2014."
Related Links
Seb Vettel Claims Ninth Straight Win
Gallery: Race Day In Brazil
Any reproduction, publication or redistribution of this material without the written agreement of 365 Media Group is strictly forbidden.


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Season 5 - March 25, 2013We've watched as Bob tackled these feats with dogged (some say pig-headed) determination. But what happens behind the scenes? How does he prepare mentally? What really terrifies him? We find out these answers – and many more – as Bob and his faithful crew take us behind-the-scenes and show their favorite clips, never-before-seen footage, and hilarious bloopers.
Season 5 - March 22, 2013Bob travels to Taiwan where he attempts to break a Guinness World record for the Most Rice Grains Eaten One by One with Chopsticks in Three Minutes.
Season 5 - March 21, 2013Bob has been making Caesar salad for over 30 years, but his salads are built for comfort, not for speed. Can he establish a new Guinness World Record by making more than 100 table-side Caesars in only one hour?
Season 5 - March 20, 2013In 1980, a diner employee named Alan St. Jean broke the Guinness World Record for the Fastest Time to Peel 50 Pounds of Onions – which he completed in an incredible 3 minutes and 18 seconds. Since then, many have attempted to break this record, but no one has succeeded – yet.
Season 5 - March 19, 2013In 2008 in Gulfport, Mississippi, Domino's Pizza general manager Donnie Rush set a Guinness World Record for Most 12-inch Pizzas stretched, sauced, cheesed and fired in one hour by making 142 – beating the previous record by 49. That is one pizza every 25 seconds. To aid in his quest, Bob assembles a dream team of Toronto pizza maestros. But when it comes time to go for the record in front of a live audience at Toronto's Corso Italia Festival, he is all on his own. Will Bob succeed or will he be stretched to the max?
Season 5 - March 18, 2013Bob is determined to break existing records and also establish some of his own! To establish a new record for The Most Eggs Cracked with One Hand in One Hour, he attempts to crack the 2,000 egg barrier—with one hand behind his back!
Season 5 - March 15, 2013Pollo Tropical Restaurant set a record for the World's Largest Bowl of Salsa by making 1,170 pounds of fresh salsa during a 2010 Super Bowl tailgate event. Bob attempts to break the record at the Annual Tomato Festival in Jacksonville, Texas. When it comes time to dice 80 cases of tomatoes, 500 onions, 150 heads of garlic and mounds other ingredients, then mix it all together in a 500-gallon bowl, will it be Bob or Murphy's law that rules the day?
Season 4 - March 14, 2013There was a time when chocolate was for kids, but, in these days of gourmet, vintage, fair trade, rare bean bars, chocolate has become a distinctly grown-up affair. In this episode Bob must master the tempering and blending of his own unique chocolate creation under the watchful eye of his mentor, a master chocolatier. Bob learns the ins-and-outs of the world's favourite confection and then enter his unique wearable chocolate creation into a Chocholate Hat Fashion shown in the Salon Passion Chocolat & de la Gourmandise in Montreal. Along the way, Bob submerges himself into a complex world of chocolate and millinery! Think Willie Wonka meets Project Runway.
Season 4 - March 13, 2013Bob loves cars and food but he has never combined them together. This changes when he is pitted against elite engineering students in the Edible Car Competition at Brown University, an Ivey league school in Rhode Island. Students build and race vehicles made entirely out of food – ranging from loaves of bread, to butternut squash. Bob sees how the food is repurposed back into the land through compost and sustainability plans while touring local farms, and working at Brown University's own cafeteria. Can Bob outwit some of the brightest students to create the ultimate speed racer, or will he be left in the dust by a vehicle made out of rice cakes and zucchini?
Season 4 - March 12, 2013Gumbo, a stew containing poultry, shellfish, and smoked pork served over rice, is a staple in many homes across Louisiana. Bob is put to the test to see if he has what it takes to win the Gumbo cook-off in New Iberia, Louisiana – The Gumbo Capital of the World. They mean business in New Iberia and they want to show this hot shot from Hollywood that he might as well quit before he even begins. Bob's training for the competition includes learning what makes a tasty gumbo from local champs. He also ventures into the muddy swamps of Louisiana to catch the ingredients for his creation. Does he have what it takes to beat these local competitors, or will Bob's perception of "The Big Easy" change when the competition starts?
Season 4 - March 11, 2013Bob is strong, but does he have the strength to husk the bark off a bundle of coconuts in seconds - with his bare hands? He had better to compete in the 13th Annual Coconut Festival. Bob trains by learning the proper technique of removing the husk from his Polynesian teacher, a master at all things coconut. With his freshly cracked coconuts, he will travel to the island of Kauai to discover the many uses of this delicious nut, from making coconut milk to creating haupia, a traditional Hawaiian coconut pudding used in luau. Will his love of coconuts help him endure this challenging competition?
Season 4 - March 8, 2013Bob loves bagels, but mastering the art of the hand-rolled Montreal bagel takes time that he does not have. In five short days, Bob has to learn how to make this legendary Montreal staple from start to finish, and then tackle the toughest skill of the process, hand-rolling perfect bagels, before he goes before the entire team of bakers at the famous St Viateur Bakery, in a challenge to roll 44 bagels in just five short minutes. Bob's arms will ache, he'll be wiping sweat from his brow, and his reputation will be at stake. Can he rise to the challenge, or will he get toasted?
Season 4 - March 7, 2013Bob heads to a popular Chinese dumpling restaurant in Vancouver, where he'll have five days to learn how to make dumplings in a fast-paced kitchen where screaming chefs slam out thousands of dumplings a day. Bob's task is to learn the most difficult one –xialongbao (soup dumpling) – a dumpling with a complex filling and twenty-four intricate folds. Later Bob goes head-to-head against Dim Sum Pros in a Dumpling Making Competition at the Night Market in Richmond, BC. Here Bob and his competitors have five minutes to roll and fold the dumplings, steam them and serve them to the judging panel. Does Bob have what it takes or will he end up crying in his soup (dumpling)?
Season 4 - March 6, 2013Bloody fingers, cuts, scrapes, and sore hands await Bob as he takes to the stage, grabs a peeler and strives to be the fastest at the annual Potato Days Peeling Contest in tiny Barnesville Minnesota. The inhabitants of Barnesville, one of the best potato producing areas in the US, pride themselves on their spuds. Bob finds himself against some stiff competition. Will Bob be able to beat his nimble-fingered competition?
Season 4 - March 5, 2013In smoking hot Austin, Texas, ice cream is not just a treat, it is a lifesaver! At the Austin Ice Cream Festival, competitors make ice cream the old-fashioned way – by hand-cranking freezing cream until it sets. It takes a strong arm and considerable stamina, but true ice cream purists know it is worth it. In his quest to take home the prize for best new flavour, Bob uses his nouvelle cuisine perspective to re-invent a classic. In true Bob style, he devises his own foot-crank bicycle ice-cream maker. But will it play in Texas?
Season 4 - March 4, 2013Bob, a self-trained chef, has never had his culinary skills tested at a culinary institution. In this challenge, he will find out if his knife skills are sharp enough to compete against culinary professionals in a Knife Skills Competition at Kendall Culinary College in Chicago. He will take on the professionals in a triathlon knife skills challenge that includes culinary cuts, vegetable carving and the longest daikon radish roll. Whichever competitor is the fastest and executes with the most precision in the competition is the winner. Will Bob be able to slice and dice himself to victory, or have a dull execution?
Season 4 - March 1, 2013Bob has faced a lot of competitors in his day, but he is about to meet his match – a mean-tempered 150lb nanny goat. Bob must take on this milking dairy goat at the Goat Milking Competition in Pennsylvania - America's mecca for goat and sheep. To train for the big event, Bob works on a Paradise Gardens and Farm in Reynoldsville, PA, where he learns the proper technique of milking a goat. With his freshly pumped spoils, he'll learn how to make products made with goat's milk such as unpasteurized milk and goat cheese. Then it's time for the contest where Bob must chase down his chosen goat, roll up his sleeves and get the most milk in a bucket in a timed event. Will Bob succeed? Or be udderly defeated?
Season 4 - February 28, 2013Sushi has been a treasured part of Japanese culture for hundreds of years. And these days, virtually every North American neighborhood seems to have a sushi joint. In this episode, Bob has five days to learn the intricacies of cutting raw fish, assembling a traditional sushi plate and creating his signature roll. Then he'll go head-to-head against a seasoned group of sushi chefs in the Sushi Masters Competition – a live competition that showcases a mastery of sushi art and style. Bob's mentor has his work cut out for him since Bob has never made sushi in his life! But by week's end, Bob will have to prove that he's ready to embrace the Zen of sushi. Will he come out of the competition with his knife held high?
Season 4 - February 27, 2013Stinging nettles are the British equivalent of poison ivey. Just brush up against them and they cause a painful rash. When cooked, nettles quickly lose their sting and taste like spinach. But in the Nettle Eating Competition in Dorset, England, the nettles are eaten raw – with natural accompaniments such as caterpillars, slugs and other nettle loving bugs. Bob must train himself to endure intense pain while attempting to swallow 40 liniar feet of raw nettles. Has Bob finally bitten off more than his (swollen) lips can chew?
Season 4 - February 26, 2013The Kung-fu tea (Kungfu cha) ceremony remains an important part of social etiquette in Hangzhou, China. This is no timid tea party though. Combining piping hot tea with martial art moves, it's more like the flair bartending of caffeinated drinks. The server must pour the tea from great height and from behind his back with great flair and precision. Bob's challenge is to master the tea ceremony and then perform it for a tough panel of judges. His skills will be critiqued at the Tai Ji Tea House where the tea master expects one thing – precision.
Season 3 - February 25, 2013Kona Coffee is considered by many to be the best coffee in the world, and in beauti¬ful Hawaii, picking the perfect kona coffee cherry is an art! In this episode, Bob will compete in the Kona Coffee Festival Coffee Picking Contest. He'll have only three minutes to pick the most perfectly ripe cherry coffee beans that he can grab. He'll be on rugged, sloped terrain and up against 20 eagle-eyed Kona coffee pickers who know all the tricks to finding only the choicest cherries. For his training, Bob must do some back-breaking harvesting, roasting and milling on a Kona coffee farm. He will also learn about the complicated roasting process and explore some regional recipes that call for only the best coffee brew
Season 3 - February 22, 2013A consummate individualist, Bob has always chafed under anyone else's authority. But this week it's 'yes sir, no sir' as Bob enlists in the Navy. Bob is challenged to work in the galley of a Navy frigate – a moving kitchen where half the battle is just staying on your feet. His ultimate mission? To get good grub on deck for a ship-full of hungry crew, an elite cadre of officers, and one tough Captain. Seasickness is nothing compared with a military mob that's armed and ravenous!
Season 3 - February 21, 2013Friday night in Chicago's busiest Italian restaurant is a steaming dish of insanity! In Mia Francesca's tiny kitchen, a line of cooks stand shoulder to shoulder – screaming out orders, grinding out hundreds of plates of pasta, trying not to get burned on red-hot sauce pans. Bob's challenge is to survive on the line on a busy Friday night. He'll have to be a master of coordination as he works closely with the other chefs – some of whom have been on the line for decades. When Friday night hits, will Bob be able to conquer vats of boiling pasta, or will the other chefs serve him up on a plate?
Season 3 - February 20, 2013At the Sonoma County Harvest Fair, locals gather to enjoy local wine, visit with old friends, and stomp out the competition in the World Grape Stomp. Teams of stompers (who squish the juices with their feet) and swabbies (who push the juice through the wine barrel spigot with their hands) have five furious minutes to fill up their jugs. Bob's challenge is to stomp and squish his way to glory! First he'll have to find a champion swabbie to be his partner and then master his stomping technique. Of course his training wouldn't be complete without a tour of Sonoma's world-class vineyards. Will Bob be able to crush the competition, or will he have to eat his sour grapes?
Season 3 - February 19, 2013Bob loves eating baked goods, but despite his love of the culinary arts, he has never had the patience to tackle cooking's more finicky cousin. In fact, he has never baked a pie in his life. This week, he must raise his rolling pin high to perfect the art of baking homemade apple pie. He competes against veteran grannies in the Orchard's Annual Apple Pie Baking contest in Vermont. Bob joins the apple harvest for a couple of backbreaking days – all the better to become one with his material. His reward? Fresh air, all the crisp, organic Vermont apples he can eat and no more store bought pie.
Season 3 - February 18, 2013Concessionaires at the Los Angeles County Fair have gotten creative with their deep fried foods – serving everything from deep-fried cupcakes to deep-fried frog legs. Bob checks his calorie counter at the gate to enter in the Fair's Deep Fry Contest – a contest where fairgoers judge each ven¬dor's entry on originality, taste and appearance. Bob learns that deep frying is no easy feat – finding the right batter, the right combination of salty and sweet, and the right oil temperature to avoid a melted mess takes hours of trial and error. He hops in his vegetable oil fueled car to test out his deep-fried experiments on his neighbors in L.A., making a pit-stop to explore the art of tempura at a Japanese restaurant on the way. Will Bob's fried creation hold up on contest day, or will he be up to his elbows in grease?
Season 3 - February 15, 2013In one of Glutton for Punishment's most talked about episodes, Bob survived the Hatch chili pepper-eating competition while coming in second. In search of a bigger chili-pepper high, Bob trains to be an official judge at the famed Austin Hot Sauce Festival. His ultimate task? To taste over 400 different hot sauce entries in just a couple of hours. To hold his own amongst the judges and save face in front of over 15,000 attendees, Bob needs to develop his tasting palate to detect subtle differ¬ences in aroma, heat and flavor. Will he survive this fiery challenge or go up in flames?
Season 3 - February 14, 2013Bob is about to meet his match in the form of sea urchins, little red invertebrates that are covered in sharp spikes! The sea urchin may look like an underwater porcupine, but inside is a treasure of delicious roe that is a delicacy in seafood restaurants around the world. Bob's challenge is to win a race against the salty dog crew of Vancouver Island's Kuroshio Urchin Harvesting Boat who are determined to beat the city slicker in a frenzied urchin harvesting race. Bob's rigorous training includes a crash course in scuba diving and learning the dangerous art of harvesting sea urchins off the ocean floor. Can Bob rake in enough of this spiky delicacy to join the Kuroshio's elite crew, or will he walk the plank?
Season 3 - February 13, 2013Dirty, sweaty and bug-ridden, Bob hikes into a remote swath of burnt forest in northern British Columbia in search of morels – one of the most valuable and sought after mush¬rooms in the world. Morel pickers are a wild and rugged breed. They live in the bush – cov¬ered in soot from head to toe – and fiercely guarding their picking spots. It's an intense competi¬tion to see who can make it out of the woods with the heaviest load, which will yield the highest cash return. Can Bob, our city slicker, take on some of BC's fastest, strongest pickers while surviving in the wilderness amongst black bears and burrowing ticks?
Season 3 - February 12, 2013Who can resist a stack of flapjacks dripping with gooey syrup and melted butter? At the Calgary Stampede in Alberta, Canada – one of the biggest rodeo events in North America – they serve o¬¬ver 200,000 pancakes to legions of hungry partiers in cowboy hats. Bob's challenge is to break the Guinness World Record for the most pancakes made in an hour. Each pancake must be equal in diameter and thickness and those with burnt edges do not count. If Bob can pull it off, he will earn a Guinness World Record title, plus the honor of being the fastest breakfast cook in the Wild West.
Season 3 - February 11, 2013In the picturesque seaside town of Pictou, Nova Scotia, lobster is king. Every year, locals cel¬ebrate the end of the lobster season at the Pictou County Lobster Carnival. Bob's challenge is to win the Lobster Banding Contest, a race to stretch elastic bands around the pinching claws of irate, live lobsters without losing a finger. It is the daily grind for Bob's competitors who are seasoned lobster fishermen who band crustaceans by the crate. They are willing to take Bob to sea learn about lobster catching, banding and even cracking, but they will not give up all their tricks – watch your fingers, Bob!
Season 3 - February 8, 2013Bob has one week to train with Daniel Rose, the chef and owner of a unique one-man, 16-seat restaurant in Paris. In a typical French restaurant, a "brigade de cuisine" is classically headed by the executive chef with a number of support staff under him. Daniel defies convention by operating a one-man brigade, running his restaurant solo. He shops for all the ingredients, preps, cooks, serves customers and cleans by himself. At the end of the week Bob will take over, running the kitchen and restaurant solo for one day. Will he uphold the restaurant's reputation on a night when all the top restaurant critics in Paris sit down to dine?
Season 3 - February 7, 2013Naples, the spiritual home of pizza, hosts the annual World Pizza Cup, the largest celebration of pizza in the world. At this saucy event, pizza making and pizza dough tossing become competitive sports. Bob enters an acrobatic show of dough tossing bravado when he competes against several international Pizzaiolos (a.k.a pizzamakers) for the World Best Pizza-Tosser title. Bob has less than one week to learn all the dough-handling moves and come up with his own routine to wow a panel of Neopolitan judges who are determined to keep the winning title in their hometown.
Season 2 - February 6, 2013Sushi is a type of food where art meets the gut: delicate slices of raw fish are served up by Samurai swordsmen for urban sophisticates and foodie wannabees. But there's one type of sushi that brings out the true character in everyone: Fugu, also known as blowfish, is a deadly Japanese delicacy that carries enough poison to wipe out an entire restaurant of diners. Quite simply, either you have what it takes to risk eating Fugu, or you don't. Fugu chefs spend over three years in training to remove the fish's toxins. Can Bob pull it off in just five days? In his most dangerous challenge to date, Bob travels to Osaka, Japan to prepare and eat his own Fugu. Will he survive the ultimate Glutton for Punishment challenge?
Season 2 - February 5, 2013Grilling the perfect steak is every backyard chef's ultimate challenge. Too much time on the grill can turn even the finest fillet into leather, and too little time can turn your guests green. Bob's challenge is to learn how to cook the perfect steak in only 4 days, then become the head grill master at Bohanan's Prime Steaks & Seafood, a classic steakhouse in San Antonio, Texas. When customers pay over $150 dollars for a 34-ounce Kobe-style steak, they want it done perfectly. An order of medium-rare served without the exactly correct shade of pink will cost Bob his job.
Season 2 - February 4, 2013Corn on the cob is an American tradition, a succulent food that evokes family and the warm afterglow of late-summer evenings. Bob heads to South Dakota to compete against America's best cornhuskers at the National Cornhusking Competition in Dell Rapids. Most of the competitors are in their "golden years," but they are able to shuck at a rate of almost one ear per second for 30 minutes straight. Bob will have just four days to master the hand movements and speed needed to compete against these old timers. Can this city slicker teach an old farmer new tricks?
Season 2 - February 1, 2013There's nothing unusual about pumpkin at Thanksgiving. You've got pumpkin pie, roasted pumpkin seeds, and pumpkin pudding. But in Windsor, Nova Scotia, they take their love of the orange legume to another level – paddling hollowed-out, giant pumpkins across a lake. Bob's challenge is to transform a 500-pound pumpkin into a sea-worthy vessel, then whip himself into shape so that he can paddle with the best. Along the way, Bob learns to cook with his pumpkin cuttings. The race is also a costume regatta, so Bob must dress for the occasion. It's a real Cinderella story!
Season 2 - January 31, 2013Wild salmon are to the people of the Pacific Northwest, what cattle are to Texans, they're not just good eating, they're a way of life. The fishmongers at Pike Place Fish Market in Seattle don't just sell salmon, they toss it across the market, creating a spectacle of flying-fish that draws hundreds of customers each day. To get familiar with what he is tossing, Bob picks up some salmon recipes from renowned chef Tom Douglas. Then he gets catching tips from Seattle Seahawks wide receiver Nate Burleson. But will any of this save him from humiliation (and/or serious injury) when a 25-pound sockeye flies toward his head at 40 miles an hour?
Season 2 - January 30, 2013Street food – it's not just hot dogs anymore. These days, you can get everything from middle-eastern kebabs to Asian curries, but the business of street vending is still brutal, hemmed in by spiraling food costs and intense competition. Every day in New York, more than 3,000 street food vendors set up shop, desperately flogging their wares to the city's eight million demanding denizens. Running these food carts is like being a maitre d', chef, server and dishwasher—all at once. Bob has just five days to master these duties before taking over a food cart business at the intersection of 40th Street and 8th Avenue for a grueling 12-hour shift. Will Bob be a hit on the street, or road kill?
Season 2 - January 29, 2013Garlic is the ancient cure-all, renowned for its ability to ward off everything from colds to vampires. It also makes an excellent steak rub, and is indispensable in any serious kitchen. Always on the hunt for new recipes using garlic, Bob is off to Arleux, France, garlic capital of the world, to enter in a garlic-braiding contest. Arleux is famous for its smoked garlic and still uses a centuries-old tradition to prepare it: Garlic bulbs are tied into bouquets with raffia and woven into long braids which are hung up to be smoked with peat. Bob has just one and a half minutes to weave 90 heads of garlic into a perfect traditional braid, and all the best local braiders are out to make sure they don't lose to a foreigner.
Season 2 - January 28, 2013Hope, Arkansas is a small town with a big tradition. Each year, this small community of self-confessed "melon heads" hosts the Hope Watermelon Festival and Watermelon Seed Spitting contest. The competition is fierce, attracting seed-spitting champions from all over the state. In between bouts of hard labor on a watermelon farm – where the world's heaviest melons are grown – Bob will perfect his seed spitting technique under the tutelage of ten year-old champion Emily Rowe.
Season 2 - January 25, 2013Eggs are the breakfast of champions. With all that protein, they're also the lunch of champions and the dinner of champions. (Heck, Rocky even ate `em raw.) So when our Glutton for Punishment heard about a solar-powered egg-frying competition in Arizona, he was off down Route 66 faster than a Road Runner. Every year on the 4th of July, the ghost town of Oatman, on the edge of the Mohave Desert, hosts a sidewalk egg-fry that challenges all comers to cook an egg in 15 minutes or less using only the power of the sun. Bob's up against hardened solar-cooking desperados who have come to Oatman itching for a showdown with a TV host.
Season 2 - January 24, 2013Catfish tastes so delicious and light that most people who are eating it for the first time swear they're eating chicken or shrimp. That is until they catch site of one of these prehistoric monsters. The species dates back to the dinosaurs (more than 60 million years) and they're pure predators, preying solely on other fish for food. Despite this intimidating pedigree, fishermen from all over Oklahoma come to Paul's Valley every summer to compete in the Okie Noodlin' Tournament — a bizarre derby in which anglers are allowed to use only their hands as bait! Bob must dive underwater, place his hand inside a catfish hole, and keep it there until a catfish bites him. Is he insane? You be the judge.
Season 2 - January 23, 2013Honey: bears go crazy for the stuff, and so does our Glutton for Punishment. Whether he's spreading it on toast, swirling it in ice cream, or slathering it on Peking Duck, honey is Bob's favorite all-natural food. Beekeepers bring this sweet treat to our tables every day, but how do they do it? Bob has just four days to learn all about the secretive art of beekeeping before he enters the Beekeepers Games, a series of bee-themed events that will force him to confront one of his deepest phobias: Bees! Will Bob freak out as tries to "grow" a bee beard, with 40,000 bees crawling all over his throat?
Season 2 - January 22, 2013Bob travels to Scotland to take part in one of the weirdest food competitions in the world…haggis hurling! Imagine a two-pound shot-put made of sheep's organs, oatmeal and spices and you start to get the idea. The Scots have been hurling haggis for centuries, but Bob's only got five days to master the technique and take on the champions at the Highland Games – while wearing a kilt, no less. Watch Bob take on the reigning champions and brave the eccentricities of medieval cuisine, accompanied by a wee dram of single malt scotch…or two.
Season 2 - January 21, 2013The French love their brie, the Dutch revere their Gouda, and Canadians swear by their cheddar. But when it comes to cheese, no nation has as much pride as Jolly Old England. Bob travels to Gloucester, England for the Cooper's Hill Cheese Rolling competition. This 200 year-old tradition involves a mad group of cheese-lovers who catapult head-overheels down an insanely steep hill in hot pursuit of a speeding ten-pound wheel of Double Gloucester cheese. First lunatic down the hill gets the cheese…or a free ride in an ambulance.
Season 1 - January 18, 2013
Breakfast line cooks are like the marathon runners of the kitchen; the toughest and fittest who put in an intense and sustained effort throughout each shift. Up since before the roosters, line cooks prep for hours – their shift half-done by the time the door sign is turned from closed to open. They cook for patrons who are perhaps the most ravenous and demanding of any they will face. Bob's challenge will be to first of all be accepted into the tight ranks of the breakfast line and then just to keep up with their finely honed skills. Can Bob can handle the heat, or will he get kicked out of the kitchen? If he makes it through a busy shift, cooking for hundreds of patrons, his reward will be the relief of knowing that he can hold his own in such a demanding position, for the hungriest of diners.
Season 1 - January 17, 2013
This week, Bob faces his toughest challenge yet: mastering the lost art of making hand-pulled noodles. This labour intensive technique involves folding, twisting and stretching dough until it separates, as if by magic, into perfectly equal noodle strands. It's so difficult that only a handful of chefs still do it. Bob will have just one week to learn this complex technique, which most chefs take years to master. At the end of the week, Bob will fly to Hong Kong where he will step into the shoes of the noodle chef at the Lanzhou hand-pulled Noodle King restaurant.
Season 1 - January 16, 2013
Urban legend has it that 's famous dark brew, Guinness beer, has all the nutrients and vitamins one needs to survive, so culinary kamikaze Bob Blumer decides to go to
Season 1 - January 15, 2013
Bob is passionate about wine. He has toured many of the world's renowned wine regions, tasted countless bottles, and earned the right to be considered a wine aficionado among his friends. But what happens when he is put to test by assisting in the harvest of 17 acres of precious grapes, for the maker of Germany's finest Rieslings? Intense periods of backbreaking work will test Bob's patience and skill, as well as his body. Prüm's grapes are harvested late in the season, when the air has already turned crisp. While the physical efforts help warm the bodies of pickers, so does the glühwein – heated, spiced wine, that they are sent as a reward (or a bribe?) during their long shifts. This and the gourmet food prepared as an incentive to the workers will help get Bob through the severe labour. His reward? Delicious insights into the intimidating world of wine and the knowledge to back up his strong opinions.
Season 1 - January 14, 2013Good old-fashioned, high fat, cholesterol-laden barbecue is all the rage. Drawn by hugely popular barbecue cook-offs from New York City to the wilds of Texas, hundreds of teams travel the continent hauling trailers loaded down with massive cookers and hundreds of pounds of pork butt, pork shoulder, beef brisket and chicken hoping to win big. With their own secret rubs and sauces at the ready, they set up camp and nurse their meats through 18 hours of sleepless 'low and slow' cooking. It takes a team of devoted meat maniacs headed by a fearless Pit Master to pull off the array of juicy meats required at competition. Bob's challenge is to apprentice with Pit Master Fast Eddy and then to lead his own team in the Open Competition. His reward? Barbecue boot camp at the side of a master – and a chance to see the sun rise over Kansas City through a coal-fire haze…two days in a row.
Season 1 - January 11, 2013
Cycling is Bob's second favorite activity after eating. And the two actually go very well together - a high energy bike ride can burn up to 1000 calories an hour, making an intense bike trip a perfect complement to the excesses of a gourmet traveler. Inspired by the greatest cycling event in the world, the Tour de France, we've designed a bike trip/food adventure that will test Bob's stamina and indulge his love of rich sauces and stinky French cheese. His challenge is to train with a veteran of the Tour de France and attempt to conquer one of the most mythical and challenging sections of the Tour – the high altitude 'cols' of the Alps culminating in the arduous and legendary pinnacle of Alpe d'Huez: eight vertiginous miles climbing 5839 feet through 21 painful hairpin turns. His reward? A nonstop, guilt-free gourmet feast of artisan breads, cheeses, sausages, raclettes and fondues from the Alpine region.
Season 1 - January 10, 2013Making it to the finish line of a 26-mile marathon is a grueling test of stamina that few people are capable of completing. But what about a full-fledged marathon that includes runners in costume, 22 wine tasting stations and an oyster bar along the route? The Médoc Marathon, a raucous, wine-soaked run that takes place every fall in the heart of 's legendary Bordeaux region, is just such an event. Bob will need to get himself in top shape not just for an intense physical test – but for a psychological one too. How will he keep himself focused on the finish line when there are so many mouthwatering and potentially impairing temptations threatening his progress? His challenge is to remember that even though it may seem like a party (that's what the other 8000 runners seem to think), it's still a race – and a long one at that. His reward? A whirlwind tour through some of the finest wineries in the world – and the chance to win his weight in first-growth Bordeaux.
Season 1 - January 9, 2013
Bob Blumer loves spicy foods. The hotter the better (at least that's what he thinks.) Like a vigilante gunslinger in a western movie he'll journey to the hot, dusty heart of the hot chile empire: Hatch, New Mexico. Located in the plains of the Rio Grande, Hatch is a chile-head's Mecca. Bob will work in the fertile fields of the surrounding Hatch Valley picking chile peppers in a 40°C heat discovering enough new varieties and various tastes to satisfy a steady throng of new converts. And then he'll go further. Bob's challenge is to prove that he really can take the heat by entering the hot chile-eating contest. He'll be going head-to-head with some extremely big guys who see their ability to eat insanely hot chiles as proof of manhood. His reward? Survival, and everything he needs to know to make his very own hot sauce.
Season 1 - January 8, 2013
You see them plying their trade every day as they provide the weary and red-eyed masses with their drug of choice – caffeine. Their job doesn't appear to be remarkably difficult, and it seems surprising that there could possibly be a coffee subculture complete with its own latte art competitions and barista championships. Bob will enter into this world when he enters into the Canadian National Barista Championships. He'll and compete by making four espressos, four cappuccinos, and four signature beverages in fifteen minutes, in front of technical and sensory judges and a large audience. Bob will train with Canadian Champion Barista Sammy Piccolo, who warns that it is not as easy as it looks but that with hard training, Bob might be able to compete after four weeks. Bob's challenge is to pack the training into just five short days. His reward? Entry into a unique and close circle of people who are passionate about the bean and live for the art of caffeine.
Season 1 - January 7, 2013
Benihana is a chain of classic Japanese restaurants that elevates tableside preparation to performance art. Benihana chefs serve up a colorful variety of dishes directly in front of diners using a combination of razor sharp knives, a red-hot grill, sleight of hand and witty banter. Most trainee chefs spend four months in the shadows of the kitchen just learning to chop – Bob's challenge is to master all the skills necessary to become a Benihana chef in a mere week. He will be inducted into the Benihana experience by a seasoned chef, Michael Tan, but in the end he'll be on his own in front of a 600°C grill and a hungry audience. His challenge is to master fancy knife work, clever patter, juggling and the all important onion volcano. His reward? Knife skills worthy of a samurai warrior and fresh ideas for bringing drama to the dinner table.
Season 1 - January 4, 2013
Popularized in the Tom Cruise movie Cocktail, flair bartending is the practice of entertaining an audience with the throwing/juggling of bar tools (eg; shaker tins) and liquor bottles in tricky, dazzling ways. Once Bob is trained in this form of showmanship, he will enter an International Flair Competition in the 'mecca of flair bartending', Las Vegas. It is a dangerous task, and the action requires skill due to the dangers of possible glass breakage and even burning. Bob's challenge is to woo the judges with the technique, flow and creative flair of his routine while making actual drinks, and all in three minutes! His reward? To learn from the world's best flair bartenders, and of course, sampling all the drinks!
Season 1 - January 3, 2013
In the world of food and wine, waiters are the true unsung heroes. Working the front lines between picky diners and prima donna chefs, they are the foot soldiers of fine dining. This week Bob will be embedded, embattled and run off his feet at a busy brasserie in New York City. Once he's trained in the classic French style Bob will compete against the city's finest in the annual New York City Waiter's race held, appropriately, on French national holiday Bastille Day. His challenge is to run three blocks and back carrying two wine glasses and a carafe of water on a tippy tray, without spilling a drop. His reward is to prove that he can take the heat, in and out of the kitchen.
Season 1 - January 2, 2013
Oysters are loved throughout the world, but before you enjoy them, you have to get past that shell. Oyster shucking can be hazardous, and it requires practice to do it just right without mangling the prized oyster or losing a finger. In this episode, Bob will learn the technique of oyster shucking before traveling to the Oyster Festival in Urbanna, Virginia, and entering the Oyster Shucking Competition. Speed is only one element of the competition. Presentation is the other. Bob's challenge is to crash the world of elite shuckers and become a contender in just one week. His reward? To walk away triumphant, and with all ten digits intact.


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- (1) 3M 35 blue 3/4" x 66' Electrical tape roll
- A premium grade vinyl electrical insulating tape
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Land in the Heart of Wianno
Home site in the Heart of Wianno. Rarely does the opportunity to own a piece of land with stately trees on the sun-filled side of Wianno Avenue present itself. Design and build your dream home and create generations of memories between the ocean and Osterville Village center. Permit in place for a seven-bedroom septic system. Seller will remove existing dwelling prior to closing.


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As Angels beat writer Bill Plunkett reported in a previous post, the 2008 Players Choice Awards - MVP titles voted on by players - will begin being published today.
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The series premiere of a reality show focusing on the personal and professional life of Katie Cazorla, a nail-salon entrepreneur living a fast-paced Hollywood life. First up: Debbie Gibson stops by for an appointment; and Katie gets invited to host a gifting suite at the Sundance Film Festival.
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Due to essential maintenance some of our forms will be unavailable on Saturday 20th December 2014 between 8.00am and 8.00pm. We apologise for any inconvenience caused.
Sparkhill Library
Important notice
This library webpage has now been replaced by information on the Library of Birmingham website and is not being updated regularly. Please visit our Sparkhill Library webpage on the new site for the latest information.
Online Library Catalogue
To search the catalogue click Online Library Catalogue
To renew and reserve online click Login to the Online Catalogue
Birmingham B11 4EA
West Midlands
0121 303 0732
0121 303 0733
Buses - Numbers 5,6,31 and 36 stop outside the library and the number 2 stops nearby.
Parking - Is available in the Community and Leisure Services Car Park, which is off Court Road at the side of the library.


text: The Michigan Wolverines have won six in a row, after knocking off Penn State 80-67 on Tuesday night in Ann Arbor. Nik Stauskas scored 21 and Derrick Walton added a career high 16. Glenn Robinson chipped in with 15. Michigan plays at Wisconsin on Saturday. U of M and Michigan State are the only unbeaten teams in conference play, both at (4-0).


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Medallion Mix Split Neck Top
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High-Speed Rail
Wu Hong/European Pressphoto Agency
News about high-speed rail, including commentary and archival articles published in The New York Times.
Chronology of Coverage
Oct. 23, 2014
Group of Washington investors in private Northeast Maglev company is pressing ahead with its vision of high-speed train running on magnetic levitation that would whisk passengers between New York and Washington in about an hour; group has high-level political backing and $5 billion commitment from Japanese government. MORE
Oct. 16, 2014
California State Supreme Court decides not to consider an appeal of a case brought by opponents of the state's $68 billion bullet train project, allowing construction to proceed. MORE
Aug. 13, 2014
Editorial criticizes American lawmakers for not giving high-speed rail priority it deserves; calls for more federal government support for high-speed rail projects around the country. MORE
Aug. 9, 2014
Myanmar government allows memorandum of understanding to lapse, stalling proposed high-speed rail project passing through mountains of northeast Myanamar to coastal plains on Indian Ocean, project that would be highly advantageous to China. MORE
Aug. 7, 2014
Transportation policy experts and members of both parties blame missteps by Obama administration for United States failure in high-speed rail projects; critics say instead of putting $11 billion directly into high-speed initiatives, administration made mistake of parceling out money to upgrade existing Amtrak service, which will allow trains to go no faster than 110 miles per hour; none of the money originally went to service in Northeast Corridor, most likely place for high-speed rail. MORE
Mar. 18, 2014
Chiomonte Journal; two-decade debate over proposed high-speed rail line between Italy and France, which has finally begun construction in Chiomonte, Italy, reveals broad cultural and political differences within Italy. MORE
Jan. 7, 2014
High-speed rail line from Los Angeles to San Francisco, which California's Gov Jerry Brown has made his personal crusade, is reeling from court ruling on its financing and from slipping public support. MORE
Dec. 6, 2013
Board overseeing California's $68 billion high-speed rail project will try again to gain authority to sell $8.6 billion in state bonds after sale was blocked by judge. MORE
Nov. 26, 2013
Sacramento Judge Michael Kenny upends California's funding plans for its new bullet train, issuing orders that could force state to spend months or years redrawing plans for the $68 billion rail line. MORE
Nov. 19, 2013
Japanese officials show off newest high-speed train technology to visiting dignitaries, offering to foot several billion dollars to pay for part of a New York-Washington route. MORE
Sep. 24, 2013
China's high-speed rail system, just five years after it opened, is carrying nearly twice as many passengers as the country's domestic airline industry; with traffic growing at 28 percent annually for last several years, rail system will handle more passengers in 2014 than 54 million people a month who board domestic flights in United States. MORE
Aug. 12, 2013
The hypothetical project is called the Hyperloop, a high-speed train that would be able to take people to San Francisco from Los Angeles in 30 minutes. That's a speed of almost 800 miles an hour. MORE
Jul. 8, 2013
Court in Beijing gives Liu Zhijun, former Chinese minister of railways, suspended death sentence after finding him guilty of taking bribes and abusing his powers; sentence is final act in Liu's downfall, which exposed graft and cronyism at the heart of China's rail expansion. MORE
Jan. 25, 2013
California Gov Jerry Brown, emboldened by brighter fiscal picture, delivers an optimistic State of the State speech that seeks to secure California's long-term future; recommits himself to two ambitious projects: high-speed rail line and huge water tunnel system. MORE
Dec. 27, 2012
China's bullet trains traveling 186 miles an hour begin regular service between Beijing and Guangzhou, shortening the 1,200-mile trip from 21 hours to eight; distance is equal to that from New York to Key West, Fla. MORE
Jul. 26, 2012
Amtrak is promoting a $151 billion expansion plan that includes a major revamping of Union Station in Washington as well as upgrades to its hubs in New York and Boston; plan represents a bid for federal support to transform the service into a high-speed rail operation. MORE
Jul. 7, 2012
California State Senate narrowly approves legislation to spend $8 billion in federal and state money to begin construction of a $70 billion high-speed rail system, despite deepening doubts about the cost and feasibility of the project. MORE
Jun. 1, 2012
Four abandoned trains and a warehouse full of spare parts in Rotterdam, NY, are monuments to an ambitious plan to create a high-speed rail line between New York City and Albany; Gov Andrew M Cuomo administration, which has made a priority of consolidating government offices and selling surplus state property, will now try to sell the unused trains and their spare parts. MORE
May. 29, 2012
Communist Party in China expels Liu Zhijun, the government's former railways minister, who became ensnared in a 2011 corruption inquiry that raised questions about the nation's huge investment in a high-speed rail network. MORE
Mar. 13, 2012
China's troubled state-run rail system suffers another setback with news that a section of railway that already had undergone test runs has collapsed; episode threatens to raise new doubts about the quality of work and training on the high-speed rail system, one of China's most ambitious modernizations. MORE
Jan. 19, 2012
California Gov Jerry brown throws his unequivocal support behind a $100 billion high-speed rail line in a strikingly optimistic State of the State speech; asserts that government should pursue ambitious ventures even during times of economic strife; rail line, which would connect San Francisco and Los Angeles, has come under fire in California and across the country. MORE
Jan. 11, 2012
British government approves a controversial $51 billion high-speed rail line linking London to Birmingham, Manchester and Leeds. MORE
Jan. 4, 2012
Independent panel says California lawmakers should not authorize $2.7 billion in bonds to build the initial section of the state's high-speed rail system. MORE
Jan. 3, 2012
Pres Obama's program to bring bullet trains to the United States has been ignored by Congressional Republicans but idea may carry more favor with some Republican presidential candidates, like Newt Gingrich, who have a history of supporting high-speed rail. MORE
Nov. 27, 2011
California Gov Jerry Brown and other state leaders have rallied around a plan to build a 520-mile high-speed rail line from Los Angeles to San Francisco, despite facing seemingly insurmountable political and fiscal obstacles; critics have denounced project as waste. MORE
Nov. 2, 2011
California state business plan projects that the cost to link the state's major cities by high-speed rail has ballooned to nearly $100 billion over 20 years, accounting for inflation. MORE
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Q. and A.: Wang Mengshu on a Railroad Linking China and the U.S.
Wang Mengshu, one of China's top railway construction engineers, talks about his idea for a "China-Russia-Alaska-Canada-U.S. high-speed rail."
December 18, 2014, Thursday
MORE ON HIGH-SPEED RAIL PROJECTS AND: Bering Sea , Bering Strait , Canada , China , Dalian (China) , Bridges and Tunnels , Engineering and Engineers , High-Speed Rail Projects , Railroad Accidents and Safety
Stretch of New High-Speed Rail Opened in Restive Western China
The new rail will help open up the region of Xinjiang, a critical part of China's economy strategy beset by worsening ethnic violence.
November 17, 2014, Monday
MORE ON HIGH-SPEED RAIL PROJECTS AND: High-Speed Rail Projects , Xinjiang (China) , Urumqi (China) , China
Dismay From China After Mexico Cancels High-Speed Rail Bid
China's leading economic planning body called Mexico's decision unexpected, while state media were more critical.
November 10, 2014, Monday
MORE ON HIGH-SPEED RAIL PROJECTS AND: Liu Zhijun , Pena Nieto, Enrique , China , Mexico , Wenzhou (China) , Communist Party of China , National Development and Reform Commission (China) , High-Speed Rail Projects
Backers of a Maglev Train Hope to Outpace Acela in the Northeast Corridor
A $5 billion commitment from Japan and a franchise transfer are the latest steps to bring a magnetic levitation train to the Washington-New York route.
October 23, 2014, Thursday
MORE ON HIGH-SPEED RAIL PROJECTS AND: High-Speed Rail Projects , Infrastructure (Public Works) , Northeastern States (US) , Baltimore (Md) , Washington (DC) , Whitman, Christine Todd , Rogers, Wayne , Northeast Maglev, The, LLC
California: A Victory for Rail Project
The State Supreme Court decided Wednesday not to consider an appeal of a case brought by opponents of the state's $68 billion bullet train project, allowing construction to proceed.
October 16, 2014, Thursday
MORE ON HIGH-SPEED RAIL PROJECTS AND: California , California High-Speed Rail Authority , High-Speed Rail Projects , Supreme Courts (State)
Britain Begins Sale of Stake in Eurostar
The plan to sell a 40 percent stake in the high-speed rail service is part of a broader push to lower the country's public debt.
October 13, 2014, Monday
MORE ON HIGH-SPEED RAIL PROJECTS AND: Osborne, George , Great Britain , Eurostar , SNCF (Societe Nationale des Chemins de fer Francais) , High-Speed Rail Projects , Mergers, Acquisitions and Divestitures , Railroads
104-Year-Old Portal Bridge Presents $900 Million Problem for Rail Commuters
The New Jersey bridge, which is blamed for frequent delays on the Northeast Corridor, is in desperate need of replacement, but the project won't be cheap.
September 26, 2014, Friday
MORE ON HIGH-SPEED RAIL PROJECTS AND: Bridges and Tunnels , New Jersey , Amtrak , Railroad Accidents and Safety , Railroads , Infrastructure (Public Works) , Delays (Transportation) , Transportation , Transit Systems , New Jersey Transit
1889: Five Miles a Minute
From the International Herald Tribune archives: Concepts for high-speed rail travel were discussed in 1889.
September 22, 2014, Monday
MORE ON HIGH-SPEED RAIL PROJECTS AND: High-Speed Rail Projects , Inventions and Patents , Railroads
In California, Jerry Brown's Opponent Makes Most of Lone Debate
Neel Kashkari, the little-known Republican trying to unseat Gov. Jerry Brown, relentlessly portrayed Mr. Brown's governorship as a failure Thursday in the campaign's one scheduled debate.
September 6, 2014, Saturday
MORE ON HIGH-SPEED RAIL PROJECTS AND: California , Brown, Edmund G Jr , Kashkari, Neel T , Governors (US) , Elections , High-Speed Rail Projects , Goldman Sachs Group Inc , Banking and Financial Institutions
Fifty Years Ago and Today, Japan Blazes Trails With Trains
In 1964, the Japanese jumped far ahead of the U.S. with what became known as bullet trains. Fifty years later, they're still far ahead.
August 29, 2014, Friday
MORE ON HIGH-SPEED RAIL PROJECTS AND: High-Speed Rail Projects , Japan , Amtrak
Adding Rail Service to the Cape
Bostonians eager to flee to Cape Cod for the weekend will have another option than sitting in bumper-to-bumper traffic for 70 miles and fuming along with everyone else.
The Last Journey
The sons of two victims of China's first high-speed-train crash prepare to bring their parents' bodies home to New York. The family is locked in compensation talks with Chinese authorities.
The Last Journey
The sons of two victims of China's first high-speed-train crash prepare to bring their parents' bodies home to New York. The family is locked in compensation talks with Chinese authorities.
Taking a Ride on Italo
Locomotives dubbed "Italo" started speeding around 186 miles an per hour on Saturday, opening a new chapter in European rail travel.
Taking a Ride on Italo
Locomotives dubbed "Italo" started speeding around 186 miles an per hour on Saturday, opening a new chapter in European rail travel.
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Electro Acupuncture
Used by the experienced practitioner, electro acupuncture is an excellent additional therapy.
All our electric acupuncture machines carry the CE mark.
All our electric acupuncture machines carry the CE mark.
Electro Acupuncture
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Auriculotherapy Seminars - The 2014 UK Weekend Workshops with Jim Chalmers
A brief history of Ear Acupuncture, Anatomy and Enervation of the Ear, Techniques to locate active points, Prioritisation of point selection, TCM integration... [more]
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Silicon Learning
Increase productivity during validation and yield ramp phases
The Tessent® silicon learning products increase productivity during critical silicon validation and yield ramp phases. The products provide solutions for test bring-up, silicon characterization, diagnosis-driven yield analysis, and failure analysis. Specialized statistical analysis eliminates diagnosis noise and accelerates the time to root cause of yield loss.
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Tessent Diagnosis
Mentor Graphics Tessent Diagnosis performs accurate and high-resolution test failure diagnosis to determine a defect's most probable failure mechanism, logic location, and physical location. The tool... View Product Overview
Tessent YieldInsight
Tessent YieldInsight™ statistically analyzes diagnosis data to identify and separate systematic yield limiters before any failure analysis is done. View Product Overview


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Order as many items as you like with our $4.99 flat rate shipping.
Order by 3:00 p.m. EST on Tuesday, 12/23 with Next Day shipping, receive by 12/24.
Order as many items as you like with our $4.99 flat rate shipping.
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As a dedicated Kansas fan, your favorite team never changes. That doesn't mean your game day wardrobe can't use a little variety! This Jayhawks Trio necklace set includes three team-spirited necklaces with Kansas details that you can wear together or separately for three cute team looks.
- Beaded accents
- Chain extension for adjustment
- Chains are approximately 19" long
- Debossed graphics
- Emblems measure approximately .75" x 2"
- Imported
- Lobster clasp closure
- Officially licensed collegiate product
- Rhinestone accents
- Set of three silver tone necklaces
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Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


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Wedding traditions around the world
Published On: May 11 2011 02:16:43 PM CDTSorry, Flash is not supported.
Updated On: Mar 04 2013 11:28:22 AM CST
Updated On: Mar 04 2013 11:28:22 AM CST
The views expressed are not those of this site, this station or its affiliated companies. By posting your comments you agree to accept our terms of use.blog comments powered by Disqus


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I love a good yellow, and I love a good sweater. Bright and comfy, chic and bold, these yellow open-knit sweaters will take you from Spring to Summer and into Fall. Layer with a tee or tank and you're now in Winter. Perfect, eh? So check out my banana yellow open-knit sweater picks in different price ranges for my savvy
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Petite Lace Overlay Ponte Pencil Skirt
Petite Lace Overlay Ponte Pencil Skirt
$44 .88
Online Exclusive
 Gorgeously ladylike, we're completely convinced that this is the cleverest (and comfiest) way to do lace: by layering it over our unbelievably smooth and slightly thicker stretch ponte knit. Grosgrain waistband. Eyelash fringe and scalloped trim at hem. Back zip. Back vent. Lined. 20" long.
Style #320850
67% Nylon, 33% Polyester


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Live ChatFrom Monday to Saturday from 8:30am to 7:00pm
Alitalia Privacy
Alitalia Compagnia Aerea Italiana S.p.A. ("Alitalia S.p.A.") handles all of its customer data according to the legislation referred to in Italian legislative decree no. 196 of June 30, 2003, regarding the "Personal data protection code," which implements the European Union directives on this subject in Italy.
Alitalia S.p.A. ensures that the processing of personal data—however it is obtained—is performed with respect for fundamental rights and freedoms, as well as the individual's dignity, with particular reference to confidentiality, personal identity and the right to personal data protection. This policy is not valid for data collected through Alitalia's partner websites, which may be accessed using links on the Alitalia website, for which the company is not responsible in any way. For such processing, a separate policy should be provided by the respective owners.
For security reasons, we are required, to an increasing extent, to notify the various local authorities worldwide—the immigration and customs service in particular—of our customers' personal and travel data, obtained as part of normal flight schedules; as well as in Italy where requested by the Central Directorate for Immigration and Border Police. This notification is required in order to implement the contract of carriage.
Furthermore, measures taken to ensure data confidentiality comply with the provisions set out in the opinions of the Working Group Art. 29 for Personal Data Protection no. 2/2007 of February 15, 2007, reviewed and updated on June 24, 2008, on the information for passengers concerning the transfer of PNR data to the United States authorities (for more details, please see Information for Passengers Traveling to the United States).
Please carefully refer to this page regularly to check for any necessary updates or revisions, as well as to adopt and/or conform to national, community or international legislation, or to adapt to technological innovations.
Updates will be reported on this web page and will remain visible at all times, so that anyone who wishes to do so can be fully informed about the use of their own personal data through the Alitalia website or through other different data collection channels.
We recommend looking at this page every time you visit the Alitalia website.
Personal data processing will occur with guaranteed security and confidentiality and may be performed not only with manual tools but also using automatic tools (both computer and telematic) capable of storing, managing and transmitting the same data. Personal data will be: processed in a legal and proper manner; collected and recorded for specific, explicit, legitimate and precise purposes, and, if necessary, updated, relevant and complete purposes, not exceeding the purposes of processing; stored in a way that allows it to be identified by the individual for a period of time not exceeding that necessary for the purposes for which it was collected or subsequently processed.
Alitalia collects personal information and other data that is communicated through the Company's call center or voluntarily entered into registration forms on the website and the Mobile site, as well as optional and explicit data submitted to the Company by post or email. This data may be information that is necessary for providing the services requested by the individual (primarily the air transport service), or other services (e.g. newsletter) and/or for contacting the individual (name, address, any other personal data entered in the letter). The optional, explicit and voluntary sending of emails to addresses indicated on this website, implies the subsequent gathering of the sender's email address—which is necessary for responding to requests—as well as any other personal data entered in the letter.
The computer systems and software procedures used to operate the Alitalia S.p.A. website and Mobile site acquire, over the course of their normal use, a series of personal information, the transmission of which is implicit in the use of Internet communication protocols (e.g. the user's IP address or the domain name of the computer used to access the website, the URL of the requested resources, the time of the request or the session time, the method used to submit the query to the server, the size of the files received in response to the request, the numerical code concerning the response status given by the server and other types of information regarding the user's operating system and computing environment).
While browsing the Alitalia S.p.A. website, information will be collected that allows your computer or browser to be identified using files called "cookies." "Cookies" are strings of encrypted text that can be stored on the user's cell phone (if accessing the Mobile site) or computer, so they can be quickly identified at a later date. Cookies for the Mobile site, only store data relating to Name, Surname and Ticket Number. Cookies on computers allow websites to be personalized, making navigation easier for the user and—by quantitatively checking access to various web pages—allowing better presentation of the most requested information. The cookies we use do not store personal data, except for the IP address. The rest of the information stored in the cookies will remain anonymous, since the cookie's identification number is not associated with the personal data provided by the user. You can always request that the cookies are disabled, by modifying your browser settings.
Calls made to the call center numbers listed in the Alitalia website may involve processing the user's personal data, with the aim of providing the services requested by the user, such as: bookings, purchases and dispatch of tickets for air transport requested by the passenger, changes to or replacements for tickets that have already been issued, reimbursements, post-sales assistance, special assistance and purchases of additional flight services, etc.
Finalizing electronic transactions may involve collecting data from our customers' credit cards, which will be processed with all the necessary precautions set out in the relevant legislation. Alitalia may also use third-party call centers that operate—always in full respect of privacy regulations—with a special service contract on behalf of the Owner, as external data processors pursuant to Art. 29 of Legislative Decree no. 196 of June 30, 2003. If the third-party call centers process data owned by Alitalia outside the EU, Alitalia asks the suppliers to respect the safeguards provided for by Directive 95/46/EC and subsequent European Commission Decisions.
Through the website, Alitalia collects personal data from its users, which is required for putting in place the authorization, qualification and personalization operations of access to the different areas and relative content of the Company's website.
As specified, Alitalia S.p.A. collects the data required for complying with the contractual obligations to customers and that from passenger ticket booking and purchasing operations, from the provision of ancillary services, as well as the data required for managing reports and complaints sent by customers and for the other purposes described above. The fulfillment of these obligations implies that this data must be available to those in charge of Alitalia operating and commercial functions, as well as partner carriers implementing various commercial agreements and, where necessary, insurance companies with which Alitalia has taken out the mandatory or optional coverages related to executing air transport services and connected services.
The personal and/or sensitive data provided or collected throughout the contractual relationship may be communicated, in accordance with and within the limits of the requested service, to:
- parties within the Alitalia S.p.A. facility for the purposes of improved performance, parties appointed as data processors by Alitalia S.p.A. pursuant to the procedures set out in Legislative Decree 196/2003;
- parties outside the Alitalia S.p.A. facility, which perform functions that are strictly connected or instrumental to our business, functions that must be considered fundamental to Alitalia's operations.
Any sensitive data may be also processed without the individual's explicit consent in the cases of Art. 26, note 4, Legislative Decree 196/2003. However, this data will not be disclosed. It must be noted that in some cases (not subject to the ordinary administration of this website) the Authority can request news and information pursuant to Art. 157 of Legislative Decree no. 196/2003, for the purposes of controlling personal data processing. In these cases, the response is mandatory, under penalty of a fine. Alitalia S.p.A., as "Data Controller," informs you that the data in question will be processed and used exclusively for the purposes outlined in this policy.
Please also note that members of the MilleMiglia Program (hereinafter the "Program"), who intend to join the Alitalia Social Login service, that personal data provided when joining the service (hereinafter the "Service") will be collected and recorded by Alitalia S.p.A. on paper, electronic and/or computer and/or telematic formats, protected and processed with the appropriate means for ensuring security and confidentiality in accordance with the provisions of the Code. Please note that the data provided directly when joining or indirectly through Social Networks may be used for purposes strictly connected and instrumental to participation in the Program and/or joining the Program itself, as well as personalization of Services designed by Alitalia S.p.A for subscribing customers. Upon customer consent, the data provided may be used by Alitalia S.p.A. for promotional, advertising and marketing purposes, such as sending advertising, promotional and informational material on products and services, as well as for direct statistical analyses for detecting the degree of satisfaction for services and products offered. Please note that customers can easily exercise their rights set out in Art. 7 and subsequent of Legislative Decree no. 196/2003 (including, but not limited to, the rights to obtain confirmation of the existence of data about them and the communication of said data in an intelligible form, the source of the data, the purposes and methods of processing, updating, correcting or integrating data, deletion, anonymization or blocking of personal data processed illegally, and the right to object, in whole or in part, to its use) by sending a formal request to the following email address: email@example.com.
Alitalia S.p.A. customers can contact the Data Controller and/or the Data Processor to assert their rights as provided for by Art. 7 "Right to access personal data and other rights" of Legislative Decree 196/2003 no. 196. To exercise these rights, send an email to the following address: firstname.lastname@example.com.
Please note that requests of a different nature (e.g. complaints, refund requests, requests regarding the MilleMiglia Program, etc.) sent to the privacy address will not be taken into account. For any such requests, please use the dedicated telephone numbers and addresses (e.g. see page: Contacts or Post-flight Assistance or the MilleMiglia section). If you no longer wish to receive communications from the Alitalia Group, please follow the following procedures:
- For sales communications from Alitalia, click the cancellation link at the bottom of all emails from Alitalia. Cancellation may take several minutes. Please wait for confirmation that the operation has ended, before leaving the relevant web page. The data will be canceled within five days of the cancellation request
- For communications to MilleMiglia Members, please access the "Your Profile" service, selecting "No communication" in the Communication section of "News and Offers", and click "Update." Or, you can call Customer Service. Your profile will be updated within five days of the request.
The Data Controller is Alitalia S.p.A.
with its registered office at Piazza Almerico da Schio
Pal. RPU
Fiumicino (RM), Italy
The internal data processors of Alitalia S.p.A. are:
- Deputy General Manager Business
- Deputy General Manager Corporate
- Chief Commercial Officer
- Senior Vice President of Information Systems and Telecommunications
- Senior Vice President of Security
- Senior Vice President of General Counsel
- Human Resources Director
- Purchasing and Services Director
- Auditing Director


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