text:
Views: 12500
From Sweden, with alo(v)e
"Aloe Vera and Chocolate tasting
Welcome to savor the world's most wholesome fruit, in combination with the world's most wholesome vegetable!
Both aloe vera and chocolate are known for their fantastic health benefits. During this tasting you will experience just what a combination of these can create, both for taste, and for your wellbeing. The tasting guide lectures on the pairing of aloe and chocolate for health, along with how YOU can become a connoisseur of chocolate. You will learn the difference between good and bad production of both chocolate and aloe. All the while we'll be testing both chocolate samples and aloe vera pralines of high quality. In between bites of chocolate, we'll enjoy fruity aloe vera drinks."
Bacon and chocolate....its that chocolate line visingo..??
It in grocery stores...it was quite good....
Yikes, sorry but I am a purest, I dont like the strange savory or sour ingredients being put in chocolate. I had a chef present to me some sort of Lettuce wrapped truffle at the world pastry championship one time, and I could not believe how bad it was, and this was a top chef. Experementing is fine, but nothing better that fresh and traditional chocolate flavors, no cheese please for me.
In Italy I had some truffles that I won't forget. It has been a while ... I think it was in 2008 and Somewhere around Tuscany we had gotten a chocolate called Tobacco ... upon cutting it, there was actual smoke coming out of it. We honestly couldn't believe it and were just looking at each other thinking "Did I just see that or was it an illusion!" ...
Another confection from the same place was the Tequila ... and it contained an actual worm inside. It was hard to miss, as it was hard to cut through ... we both couldn't make ourselves eat it :)
Edit: I will have to find the picture of that one ... I just saw it on my screensaver the other day. It is too bad we couldn't capture the smoke from the other confection though.
I have used goat's cheese and black truffle in a chocolate truffle that's made using extra virgil oilive oil. real smooth nice taste...
© 2014 Created by Clay Gordon.

subset: commoncrawl


text:
Pro-face's GP 4000 Energy-Saving HMI
- Category: Operator Interface Hardware
- Product Type: Panel Displays & Meters
- Manufacturer: Pro-Face America
GP 4000 reduces on-site power consumption in a variety of ways, including use of an on-board LED backlight and a dimmer setting used to decrease and eventually put the display on standby after it's idle for a set period of time. It has quick, on-site recovery. Operators simply touch the alarm message to check on the relevant data in chronological sequence.


text:
Shoes & Accessories
mouse over photo to zoom click for larger image
Crystal Stretch Belt
The center of attention: Three rows of steely grey faceted cabochons set in polished goldtone bezels. 2" wide. Lightweight acrylic cabochons. Elastic back with snap closure. Imported.
We're so sorry: this item sold out sooner than expected. For an equally stylish substitute, please call our Style Experts at 1.877.948.2525. Or click on Live Help below for immediate assistance.


text:
Moderator: Mod Squad
Mr. Sefrol wrote:At least Ms. "7 minutes ago" took the news like a champ.
Actually, Gummy does so as well.
I wonder if she's used to that sort of attention from guys and gals?
Riz wrote:hmmm, I'm gonna need proof. better show me your dick.
Return to Central Compton Botanical Gardens
Users browsing this forum: Fievel, Google [Bot], Mir@k, Senel, YesterdaysLingo and 5 guests


text: Description Community Enterprise (CE) is open-source enterprise software for organizations to manage their operations, communications, and fundraising. In a single Web-based interface, CE integrates more than 20 modules for managing a broad range of activities, especially content management (CMS) and constituent-relationship management (CRM). The interface groups the modules into the following broad categories: Sites: Create a new Web site or administer multiple existing sites Content: Manage Web site and e-commerce content and other organizational documents, events, grant or job applications, and polls Contacts: Keep track of information about individuals, households, organizations, and committees, including a history of interactions with them Communications: Send e-newsletters, host Web discussion forums, and send advocacy messages to political or media representatives Financial: Manage donations, e-commerce payments, and expense reports; keep track of transactions in a basic double-entry bookkeeping system Reports: Create reports on virtually any data in CE; view Web site metrics like page views, downloads, and search terms An animated and narrated look at the interface is available on the CitySoft Web site. Here are some notable features of this product: In one software package, organizations get the the equivalent of several standalone applications, such as separate CRM, CMS, donor management, event registration, and newsletter products. CE is open-source software, meaning that an organization receives a full copy of the CE system source code and is free to modify it. Its design allows upgrades and patches to be applied as long as customizations are consistent with base code compatibility. The visual appearance of various parts of CE can use CE's built-in design templates or incorporate custom designs. Different parts or different Web sites can use different designs. Email campaign metrics provide feedback about sends, bounces, opens, and clickthroughs. The content management workflow feature enables distributed, approval-based publishing. The Web editor allows nontechnical users to create pages. Important Before organizations request a donation of Community Enterprise, they should choose a hosting method and develop an implementation plan, as discussed next. Hosting Community Enterprise is a hosted application. Organizations can select one of three hosting options: Internal hosting. Organizations can host Community Enterprise on their own Web servers. The hosting environment must meet the criteria listed in the System Requirements. Third-party hosting: Organizations can use a Web-hosting company of their choice. The organization's technical staff or consultant or the hosting company's staff can set up Community Enterprise on the hosting site. The hosting environment must meet the criteria listed in the System Requirements. CitySoft hosting. Organizations make arrangements directly with CitySoft to host the application on its servers on a month-to-month basis at the normal rate of $75 a month with a one-time $100 setup fee. Organizations choosing third-party or internal hosting might need additional licenses, such as Activmail or Verisign, that are included in CitySoft hosting. Implementation Plan CitySoft strongly recommends use of an implementation consultant for setup, training, and ongoing maintenance and support. Though a consultant is not mandatory, CitySoft recommends that organizations hire at least a few hours of time from an experienced consultant to plan their implementation. Click here for a list in Portable Document Format of consultants experienced with Community Enterprise. Another way to get in contact with a consultant is to go to the CitySoft Web site and click Request a Demo. Note in your request that you are interested in the TechSoup Stock donation. CitySoft will refer your organization to a consultant who can demonstrate the product. CitySoft provides product documentation to CE users and also user forums for asking and answering questions. Live support is not available from CitySoft. Choose Carefully The administrative fee for this product is not refundable, and the product cannot be exchanged. Obtaining This Product When TechSoup approves your donation request, we will send a message to your organization email address with instructions for obtaining and activating this product.


text:
Sebastian Vettel was back on pole position at Interlagos, a staggering 0.623s up on Nico Rosberg with Fernando Alonso third...
Red Bull:
Sebastian Vettel: "It was a surprise to get that time today. I was happy after Q3, it took a long time for us to get out as there was a lot of rain at the end of Q2. There was too much water on track, which is a shame for the people in the grandstands, but if there's too much risk of aquaplaning, it's better to wait. We then got out and I was surprised by how much the water had cleared. I went straight onto intermediates and was able to get a very good lap in straight away. I tried to beat that and got close, but it wasn't enough. I was very happy to hear I got pole, I even mixed up Spanish and Portuguese on the radio! Hopefully we get a good chance tomorrow. We only had little practice in these conditions, but we still got the car where we wanted it, so I'm very happy."
Mark Webber: "We are where we deserved to be I think, as I didn't feel that quick in qualifying. The car felt slow and I was struggling for grip. It was tricky for all of us, but we're on the second row and we can still do something from there. It's tricky to get it all together in those conditions, I wasn't too comfortable in Q1 and Q2 on the intermediate tyres, but that's the way it goes. There's not much more to add really than it was tricky, it's easier to be a lot further back in those conditions and we can still do something from fourth, so let's see tomorrow."
Nico Rosberg: "That was a very demanding qualifying session today with really tricky conditions and a long break before the final session. I'm really pleased to have achieved second place on the grid and a big thank you to the team for their work; we did everything right today. My target was to give Sebastian a hard time so I was surprised that the gap was so big in these conditions. I lost time in the last sector compared to him which was down to a lack of KERS power when you do two consecutive quick laps. Being on the front row gives us a great opportunity in the race but the most important thing is to stay in front of the Ferraris."
Lewis Hamilton: "Naturally I'm a little disappointed with fifth place as Nico's position shows there was clearly potential for more today. Wet sessions haven't been too good for me this year and, although we made some changes going into qualifying, I'm struggling to get to grips with how the car works in these conditions. It's getting better but there is still so much to learn. However we've got everything to play for in the race tomorrow and I hope to have a good fight out there and make some progress forward. Our aim of course is to finish ahead of the Ferraris and hopefully score enough points to secure our second place finish."
Fernando Alonso: "After the results of the last few Grands Prix, it's really good news to be back in the top three. Unfortunately, I didn't manage to get a perfect lap, because I went off the track at turn 4. I lost seven or eight tenths there and I think also second place on the time sheet, which I believe was within our grasp today. We know our car is more competitive in the wet and it's a shame that this year, it's only rained here, but now we have to look ahead and think about getting on the podium tomorrow, as if we were fighting for the World Championship, because it would be the best way to end the season. Here at Interlagos, you never get consistent conditions and we saw that again today, when we went from an extremely wet track to an almost dry one in ten minutes. That's why I expect a very hectic race in which we will have to pay maximum attention to not making any mistakes. It will also be necessary to have a perfect strategy and an ability to react very quickly."
Felipe Massa: "This qualifying session was made particularly complicated by the changing weather, because in the space of a few moments, it went from strong rain to suddenly stopping and everything in between happened! I am not happy with my lap, because believe me, I expected something better, but I lost time in the second and third sectors and on some parts of the track, I was aquaplaning and losing grip. I am disappointed to have lost a lot of places because of that, as I was aiming to start from further up the order, but now all we can do is think about having a good race. For tomorrow, they are predicting rain, but we must be ready for whatever conditions we get, because here you never know and we haven't done so much as a single lap on a dry track. Without a doubt it will be a very exciting race for us drivers and for the fans too: all the energy they exude will be an extra motivation for me to do well on what is a very important day."
Lotus F1:
Romain Grosjean: "That was quite a difficult afternoon. It was tricky to decide which tyre we should use for the final qualifying session and we wanted to try for pole which is why we used the intermediates, but in the end there was probably just a little bit too much water which certainly made things interesting. Ultimately my lap wasn't good enough, but the car has been strong all weekend so we're confident for the race no matter what the weather is. Certainly, my Q2 lap in the wet today was very good and we know we have a strong baseline setup in the dry, so let's see what happens."
Heikki Kovalainen: "It's disappointing not to make the top ten, but I just didn't have enough pace in the second session; it's as simple as that. The conditions weren't ideal, but it's the same for everybody and there was nothing wrong with the car so I can't have any complaints. It's not the ideal starting position, but the car is performing well and anything can happen in motor racing - especially here at Interlagos - so we'll look at where we can improve for tomorrow and try to do a better job in the race."
Related Links
Qualifying Day At Interlagos
Any reproduction, publication or redistribution of this material without the written agreement of 365 Media Group is strictly forbidden.


text:
mouse over photo to zoom click for larger image
Pearl Necklace Halter Top
Available in Regular and Petite
Let this elegant top bring the shine factor with attached pearl necklace braided with faceted beads and silvertone chain. Ruching from neckline creates a soft drape along with feminine bow detail at back.
Semi-fitted stretch silhouette.
Halter cut-in style shoulders.
Faux pearls, chain and chiffon braided to create necklace.
Keyhole at back with chiffon tie and hook and eye closure.
95% polyester, 5% spandex. Lining: 92% polyester, 8% spandex. Machine wash, cold. Imported.
Regular: Approximately 28" in length.
Petite: Approximately 26.5" in length.
We're so sorry: this item sold out sooner than expected. For an equally stylish substitute, please call our Style Experts at 1.877.948.2525. Or click on Live Help below for immediate assistance.


text:
Taking its design cues from traditional Craftsman furniture, the Archer line of baths reveals beveled edges and curved bases for a clean, sophisticated style. Whirlpool jets relax away the day's tension, while the heated surface warms your back and neck with adjustable temperature settings to create a soothing, spa-like environment. This bath offers a low step-over height while allowing for deep, comfortable soaking.
Configure and Add Required Items
There are additional items required to install this product.
Height 19"
Length 72"
Width 36"


text:
Monday, December 22, 2014
Follow us:
Hudson Valley
Time Warner Cable video customers:Sign in with your TWC ID to access our video clips.
Sign in
To view our videos, you need to
install Adobe Flash 9 or above. Install now.
Then come back here and refresh the page.
HUDSON VALLEY -- Superstorm Sandy lead to a wave of school closures last week, as districts dealt with power outages, damaged buildings, and more. Even as kids return to class, many concerns remain.
The most important concern is how all of the unexpected costs will be paid for. We spoke with New York State School Boards Association Director Tim Kremer, who said hard hit areas need to receive FEMA funding now so kids in the Hudson Valley can get back to school.
"They need to begin making repairs now. You want to hire a contractor to do this work, this contractor wants to be assured that he or she is going to get paid. In fact, they may want to get paid sooner rather than later, and they may not be able to wait for you to borrow money, for you to wait on federal funding, for you to wait on insurance payment," said Kremer. "So, what we're hoping for is that there is this legislative authority that can only be granted soon, that would allow us to do some of the things I'm talking about."
Senator Chuck Schumer said FEMA shouldn't have any trouble paying for aid, considering it has $7 billion in its reserves for disaster relief.
Weather alert
» More alerts
From the Weather On The Ones Forecast Center, The National Weather Service Has Issued A FREEZING RAIN ADVISORY for Orange expires Tuesday at 4:00AM.
Reproduction in whole or in part without permission is prohibited.
© 1999-2014 Time Warner Cable Enterprises LLC. All Rights Reserved.
Web design and web development by Tipit.


text:
Write Review
Compare Restaurants
Bob Evan's Restaurants
out of
, based on
ratings and
reviews & complaints.
Most Popular
More Options >
More filter options:
Product/Service Quality
Bad Service, Bad Food: But ONLY in the Morning
Posted by
MONROEVILLE, PENNSYLVANIA -- On Friday August 31, 2012 I go to the Bob Evan restaurant in Monroeville. My son and I were expecting the usual-great service, hot food and a nice environment. We got just the opposite.
It took 15 minutes before we got burnt coffee and lukewarm water. I know we should have left right then and there but previous to this experience we never had bad service.
A half an hour later our food arrived. See pictures. Everything was overcooked, burnt or greasy. My son's I phone made the food look better than it actually was during the time of service.
After getting the food, I called the waitress over who immediately got the manager. The manager admitted that the service and food was not good but they were aware of the problem and were going to work on it. He kept asking us if we wanted the food to go. I explained that we did not want the food. Again he responded that he would give the food to us for free. After explaining that we did not want the food for free numerous times, he asked, "Then what can I do to help you?"
People behind us complained that they were missing part of their order. However, they openly discussed that it was probably because that the waitress couldn't handle servicing everyone.
Sometimes it pays to serve you customer edible food that is late as opposed to serving bad food late. It also helps to not think that everyone who complains wants a free meal. I do not complain about food that I do not want to eat. I do not want to eat bad food for free.
I called and emailed the corporate office. They have yet to respond. To be fair, I will give them until next week to respond. Until then, we will no longer eat at Bob Evans.
Was this review helpful?
Read 2 Replies
Add reply
Review Link:
User Replies:
ok4now on 09/03/2012:
Ewww, that is disgusting!! I wouldn't feed this slop to my dog. Good post.
EUGENE DURAN on 10/23/2014:
Close comments
Add reply
Extreme Displeasure With Meal, Service, and at the Cash Register.
Posted by
PORT CHARLOTTE, FLORIDA -- This afternoon my husband and I ordered from the senior menu. Our waiter was, apparently, the manager, a male, even though the register tape said it was a woman. He was prompt and courteous enough at first but then things began to deteriorate. My husband had the Country Fried Steak. He did pass the driver's license eye test this year but had to ask me if I could see any meat between the layers of batter. He commented that if there was any meat, it certainly wasn't steak.
My meal, the Open roast Beef Sandwich, was lukewarm and the baked potato almost cold. The reason for this was that I witnessed my meal sitting under the heat lamp while my husband's meal, which was served warmed, was prepared. The gal in charge of fixing the sour cream and butter to put on the plates was busy flirting with the manager, our waiter. She took more than two minutes (I timed her) to fill two cups with sour cream. She then alerted our waiter that our food was ready but he was too busy laughing, flirting, and otherwise having a good time to put our meals on the table. Three minutes later, the gal finally got another waitress to bring our food. We did complain and we were offered new meals but it was very late and we needed to leave.
The manager, who delivered our check, had obviously heard about our complaint and was less than friendly.
When paying the bill, the cashier, same gal who prepared the sour cream, asked if everything was OK. Our answer was that the meals were average. Her response in a flippant manner was, "Well, you can't be perfect all of the time!" This was followed by a flippant laugh.
Not only was the food very poor, the service was pathetic, and the attitude of the staff less than business friendly. This is just a very poor Bob Evans.
Was this review helpful?
Read 2 Replies
Add reply
Review Link:
User Replies:
John Nicholson on 06/08/2013:
Find the website of Bob Evans corporate and tell them the location, etc. and what happened. They need to know.
Jeff on 06/08/2013:
I hope you gave him a low tip.....or no tip at all...doesn't seem like he deserved one
Close comments
Add reply
She Should've Graciously Accepted The Drink
Posted by
MISSOURI -- This is in regards to the customer who stormed out because she and another customer ordered food "to go" and one was offered a free beverage, this one was not. She complained to the manager about not getting a free-bie, then was offered a free-bie by the manager, refused it, like a child stomping feet on the ground and stormed out.
Unacceptable behavior on behalf of the customer.
Proper behavior by that of the manager.
Customers at any restaurant/bar often don't realize that servers, at some locations, are permitted to comp only ONE drink per work shift - to a favorite "regular" customer, or as an "I'm sorry - I screwed up your order, forgive me" or "wow, that other customer was so rude towards you, no excuse for that! We don't condone those types here, this drink is on me, please come back."
The customer in this case was childish & selfish - and more than likely just having a bad budgetary day. Seriously, I believe at one time or another we have all had a drink compted for us somewhere on the face of the planet earth. However, I've never heard -anywhere- of someone complaining that this person got a compted drink and I didn't..... talk about stealing somebody's thunder !! In this economy, people are doing things and displaying atrocious attitudes that I've never heard of.
In regards to another review...
I thought it was kind of cute when I read the elderly couples review about the tea water not being hot enough. Though, on a cold, snowy day I can understand how that could drive someone to write a review. It was more helpful for the restaurant than anything. It was actually a positive review with a helpful hint. Bob Evans should've been more service-oriented, though ...... not allowing the couple to leave as they did. After all, patrons are guests and the employees are hosts.
Thank you.
Was this review helpful?
Read 1 Replies
Add reply
Review Link:
User Replies:
Alain on 10/27/2011:
There's always at least two opinions to every posting! Thanks for the review and informative!
Close comments
Add reply
Flat-out Rude!
Posted by
TRIDELPHIA, WEST VIRGINIA -- Recently, I had a job interview at the Bob Evans restaurant located in Tridelphia, WV (also known locally as 'the highlands'). I have never in my life been treated so poorly.
I arrived for my interview right at 2:45, when the interview was scheduled at 3:00. I try to be early if possible, to me that seems to make me appear very prompt for future reference. The restaurant itself was a ghost town. The only I could see were an elderly couple.
I entered the restaurant and stood up front in the small store section, no one was at the register, nor was a greeted by a Hostess. I waited a good five minuets before I noticed that all of the staff were standing around the bar section of the restaurant talking to an employee who had not clocked in yet.
I was slightly irritated but assumed (having worked as a server and Hostess before) that the employees must have just not heard me come in. This offense in my mind was forgivable considering I myself had done the same before.
I approached the carry-out end of the bar, where all the employee's were standing and chit chatting. I did not say anything, though it is pretty obvious I did not work there, considering I was rather dressed-up. The employees continued to chit chat for a good ten additional minuets while I stood there and stared at them.
Eventually, the Hostess (I know this because of her uniform) very rudely asked me what I needed. I informed her that I was there for a job interview. She proceeded to ignore me, she did not go get the manager, she did not ask me to sit down, she rolled her eyes and continued to talk to her fellow employees.
I had never met the Hostess before, so this rudeness came as a shock to me. I couldn't believe that she would allow me to stand there for 15+ minuets before she even asked me what I needed then roll her eyes and continue to chit chat without bothering to help me with what I needed! I was very disheartened.
A server then came out, who was also very rude, asked me what I needed and proceeded to scream (yes, scream) for the manager to come up front to give me my interview. She informed me that I 'did not have to stand there, sit if I wanted', while she stormed away, acting like I had been bothering her by asking her to do her job.
The manager then came out. He did not greet me, he did not apologize for the behavior of his staff, he rushed over to a table and informed me to 'hurry it up' when I wasn't moving as fast as he was.
We sat at a table in the back section which was closed off from the rest of the restaurant by a small half wall.
So my interview began, he was very rude. He did not ask me my name, he did not ask me if I needed anything as most interviewers in restaurants do (such as a glass of water or tea). He simply pulled out a piece of paper and began to scribble on it.
He asked me where I had worked previously, I informed him that I had worked at a local hospital as a surgical technician and I was currently enrolled in nursing school which was why I was searching for a job where I could work weekends only. He did not say anything, just scribbled down what I had said. He asked me what I wanted my hours to be. I informed him I could only work weekends, even stating that I understood how hard it is for businesses to work with those types of hours. He said nothing.
He did not write my name down, he did not write anything except my work hours down. He then stood up, did not tell me goodbye or thank you for stopping, and rudely said 'you can go now.'.
When I approached him, before he had a chance to storm away from me, and ask him if he needed my name so he could verify the information on my application with what I had said, he rudely again said 'you can go now.'.
I have never been treated so poorly during a job interview. I was not offered the position, nor did I call to ask for a second interview. After being treated that poorly as a non-employee, I would hate to see how they treat their employee's.
I will never eat at a Bob Evans restaurant again due to this occasion.
Was this review helpful?
Read 8 Replies
Add reply
Review Link:
User Replies:
Anonymous on 09/08/2008:
I'd like to hear the managers side of this. Sorry, I just have a hard time believing that people "storm around" for no good reason.
Anonymous on 09/08/2008:
That was the job interview from hell.
thensider on 09/08/2008:
I think you should be glad you aren't going to be working there!
Anonymous on 09/08/2008:
I can't believe you would stand there for 15 minutes waiting to be spoken to.
thensider on 09/08/2008:
Contrary, I might have waited for the manager if only to tell him " It's now wonder you are in need of new staff"! Of course, I am rude like that, when it comes to things like this.
old fart on 09/08/2008:
E-mail this account of your experience to Bob Evans corporate... Might not do any good but it will make you feel better,,
Anonymous on 09/08/2008:
I hear ya, insider! I thought of a half dozen thinks that I would have said or done too. None of them would have got me a job!
CDC on 09/10/2008:
I cannot believe you let someone treat you this way, I agree you need to write to corporate~
Close comments
Add reply
No Service
Posted by
PRINCE FREDERICK, MARYLAND -- This could be just a coincidence but today I visited 2 Bob Evans Restaurants that are about 10-12 miles apart. I had similar experiences in both restaurants. In the first restaurant, I was warmly greeted and seated. I sat there unaccosted by a server/waitress for more than 10 minutes. In walks a customer who was seated and immediately his order was taken.
I got the eye of the waitress (who responded as if she already knew what I was going to say) walks close enough for me to hear her say that "she will be right with me". She turns and walks away. She returns later and goes to another table of newly seated people. I left the restaurant with no service.
Just as I had given up on Bob Evans Restaurant, I notice another one that was on the same road but about 10-12 miles down. So I pull in hoping to get better treatment and maybe service. I waited a few minutes to be seated and a very friendly gentleman took me to a table in an area where there was only two customers and one of them was leaving the other already had their food. He signaled for the waitress to come and take my order which she did. My order included a breakfast meal and a cup of coffee. In walks 2 customers who sat at the counter. The waitress who took my order - took their order and within seconds they had their beverages while I sat there with nothing. I sat another 2-3 minutes and decided to ask the waitress why was I not given my beverage. To which she became up set (If looks could Kill - I would be dead) and she asked another waitress to serve me.
Now here is the deal - I am an African American Woman - both waitresses at the 2 Bob E Restaurants were Caucasian. At the second Bob E Restaurant, the waitress who did not want to serve me asked an African American waitress to take my order (there were 2 other waitresses standing around who were not African Americans) she did not ask them. The tone in the waitress voice was said - you wait on her because I am not going to. Well now I am feeling like I am being refused - so I asked the original waitress again why was I not given the coffee that I ordered to which she just stared at me without a reply. I then asked for the manager. The manager was the friendly Gentleman who seated me - I described what happened and posed the question to him - Why was I not given my beverage and the 2 customers who came in after me was given theirs right away. He told me that he had no idea but he would be happy to get me a cup of coffee.
What do you think - Coincidence?
This happened in Maryland on Route 4 in California Maryland and Prince Frederick Maryland. And by the way all the other customers were Caucasians.
I decided not to eat at Bob Evans today nor Ever again.
Was this review helpful?
Read 31 Replies
Add reply
Review Link:
User Replies:
Ponie on 07/25/2008:
It would be a cold day in Hades that I'd drive 10-12 miles down the road to get to another Bob Evans. How many other restaurants did you pass along the way? The area you're in certainly is not out in the boonies. Take that race card and place it where it belongs--back in the deck.
Anonymous on 07/25/2008:
You did the right thing posting your grievance on my3cents dot com. Good for you standing up for yourself - truth to power I always say. If I were you I wouldn't go there anymore perhaps you might want to try the Cracker Barrel instead.
bargod on 07/25/2008:
Sorry not going to take the bait on this one. Complaint sounds made up.
Anonymous on 07/25/2008:
Just Googled up their website. Racism is bad for any business. I just can't see a big Corporation like this doing this corporate wide after what Denny's went through.
DigitalCommando on 07/25/2008:
Tweety, if you leave your tech-9 in the car, you probably won't get this reaction. I'm with bargod on this one.
Anonymous on 07/25/2008:
DC, where did that come from? Was that supposed to be a funny?
DigitalCommando on 07/25/2008:
ZZ, Do you really believe this post? "This could be just a coincidence but" a person that REALLY experienced racism would not start their comment off with that.
Anonymous on 07/25/2008:
Cracker Barrel. LOL! Good one LMD!
Anonymous on 07/25/2008:
DC, I don't know. Maybe LMD, is right in saying that Tweety, should have gone to the Cracker Barrel Restaurant instead. Then we probably wouldn't be having this conversation.
DebtorBasher on 07/25/2008:
You'll live...I did.
When I went into an Arby's, I was the ONLY customer at the counter. There was one customer sitting at a table eating her meal. There were four African-Americans working the counter. When I walked in, they looked at each other and everyone of them took a step back from the counter. And one said, "I ain't takin' her order" the others said, "I ain't serving her" And I stood there surprised that they would be so open with their comments. They laughed and looked at me REFUSING to take my order. There was one young White kid towards the back and he even heard them, he came out and said, "I'll take your order for you" and I said, "Thanks, but nevermind I will contact the corporate office instead". And I walked out. I don't know if the corp. office did anything about it because I didn't give my address for a reply and I certainly didn't want them to send me coupons to come back. The reason I didn't' give my address was because I lived right by that Arby's and didn't need these A-holes coming after me if they lost their jobs. I just wanted Corp. to be aware of this...and I never went back...this was probably about 10 years ago and YES this was a clear case of racism but you know what? I lived!
I could have had a great lawsuit against them, all they would have to do if view the cameras and see them all stepping back, laughing and not taking my order.
Anonymous on 07/25/2008:
It's certainly tough being white in America today, eh basher?
DebtorBasher on 07/25/2008:
Yeah...I guess I'll have to get that burnt cork out soon, just to advance in life.
DebtorBasher on 07/25/2008:
Yeah...I guess I'll have to get that burnt cork out soon, just to advance in life.
jktshff1 on 07/25/2008:
DB, you are stuttering again
DebtorBasher on 07/25/2008:
Sorry....I put my teeth in backwards this morning.
Anonymous on 07/25/2008:
Yes, black people can be racists too and it is just as stupid.
DB, I'll take your order.
You want fries with that?
Extra Horsey Sauce?
I'm sorry ma'am but we don't have that here.
Nevermind, maybe you'd better go elsewhere!
Anonymous on 07/25/2008:
Try being the only 2 white guys walking in to a dimly lit all black bar in the middle of the afternoon. By the time your eyes fully adjust you see that you're dead in the middle of a quiet room full of staring people.
Anonymous on 07/25/2008:
C2O, I can tell what most of them were thinking from experience. They though that you guys were the police. I'm dead serious.
Anonymous on 07/25/2008:
You are`correct zzrokk, and I realized that right away. We were wearing button down shirts and jeans which probably made us look like plain clothes cops. Since we were staring back at the room kind of stunned ourselves we probably really looked the part. When we reached the bar I asked the guy behind it if Tyrone Washington was around. He said he'd never heard of him and I said thanks and we got the heck out of there. We laughed so hard out in the parking lot when my buddy pointed out that there was only 3 Cadillacs and a Buick parked out there yet there was about 25 people in the joint.
DebtorBasher on 07/25/2008:
What would you have done it there WAS a Tyrone Washington there? LOL...that would have been funny.
Anonymous on 07/25/2008:
Hey, DB, you find any shoes yet?
DebtorBasher on 07/25/2008:
No Super...and I went to FIVE places today!
axeman12 on 07/25/2008:
I g u e s s t h a t y o u n e e d t o r e a d t h I s . D I d R o s a P a r k s g o o n t h e s a m e b u s a f t e r w a r d s. T a k e y o u r d r e a m a n d g e t f u l l o r c l e a n m y h o u s e!
Octslavia on 08/08/2008:
I do not think this story is fair. The reason why the waitress that was serving you probably took the counter is because nobody else will, which in turn probably means that the carry out person is off. Then she probably got overwhelmed and asked the other waitress to take you. Do not even call the black card because I know I have got busy before and asked one of my co workers (who was black) to serve one of my tables that were black and they said "hell no", so everyone thinks the same about black tables. It doesn't matter though because every race has its flaws in the world of serving. We don't go by the color of your skin we do are best to please you, only you make the outcome.
Slashx on 09/23/2008:
OMG OMG I wasn't served when I wanted to be! It's all about me! I think I'll pull the "race card". Yeah that'll get em! Get over yourself and your bigotry, it happens to everyone.
Patience is a virtue.
Lu Mira on 11/16/2008:
I can sympathize with the African-American woman who did not get service at a Bob Evans. I'm an Asian man and her story makes me think my own experience probably isn't isolated. I did get service and the food and service was good actually but at the cashier when I went to pay my bill the young woman there was very rude. I have posted the incident on this board. I have been to Bob Evans numerous times previously and have had no complaints until now.
DebtorBasher on 11/16/2008:
LU...what does being rude have to do with race? Until people with your attitude learns to deal with what's out in this world, I suggest you stay home until you learn how to cope with society. You said yourself, the service and food was good...that's what you went for, that's what you paid for and that's what you got. Is everyone supposed to bow down every time a minority walks into their place of business and kiss your stinkin' behind just to stop people from calling them a raciest and cry discrimination? Open your own business and serve your own people...problem solved....NEXT!
SIMPLY GROSSED OUT on 12/17/2009:
I'm a Caucasian female whom worked at bob evans, and both locations that I worked at was racist. while I worked at one mainly I would go to help out the other store, (only happened once). there were 5 servers on the floor that Saturday evening. The manager on duty whom made the floor plan put the two Caucasian females on one side (both whom had worked that morning already, pulling a double shift. we should have been first out). the other three servers all being African American girls where placed on the other side of the restaurant. When it was almost time for cutting people from the floor, the three girls where cut first, who was all planning ongoing to hang out that night. They tell the host who is an African American male not to seat them to much, so while we are running around a full dining area, they get to plan out the events for that night. The manager, cut the three girls before us. Have I mentioned the manager was an African American Male.
At the main locations I worked at the African American Manager, certainly wasn't professional with the Caucasian employees or customers. I could holla racism, but would be the point. It only adds fuel the already blazing flames. Besides its not really me they hate, it's themselves they hate.
SadSackSam on 12/17/2009:
I'm a white guy in the south. Yeah I know places that only serve one color and work for a company that will fire a white guy for yelling at someone but has been investigating the Black Supervsior for hitting someone over a year ago. Don't want to get sued you know. Racism is alive and well and it goes both ways. My mother had such good experiances in Mississippi that she drives around the state now.
Best of Both Worlds on 12/01/2011:
Racism does go both ways I agree, but if one side is basically powerless, there is a difference. It's not so much that the restaurants are racist, it is more than the customers are. The restaurants want to please their racist white customers. To the restaurant there is only one color....green. But if the majority, if not all their customers are white and racist, they are going to create an atmosphere that is comfortable for their white racist customers. I bet they won't turn away a black one's money.
summerTYME on 08/24/2012:
The story is NOT made up...I recently moved to the area...because of a job transfer to Lockheed Martin in the Area...I visited the Bob Evans restaurant and I must say....The people acted as if they had never seen an African American person in that establishment before....the people all stared...and some even left once we were seated near them to other booths/tables. It was horrible. The service was horrible as well. The waitress avoided us...until we summoned her over...she was visibly unpleasant. The food was cold and the biscuits were hard..as if the food had been microwaved to long! I will never visit Bob Evans in California, MD again! The overall visit was very distasteful. Trust, the people in the restaurant are conducsive of the residents of the area. This behavior is mirrored throughout the town. Enough said.
Close comments
Add reply
Service/and Food/cooks
Posted by
ABERDEEN, MARYLAND -- We [stop] at Bob Evans for a Sunday Dinner. The restaurant was cold,
I order a bowl of soup and when it was deliver there was plenty of broth but hardly any vegetables. My husband ordered a Cheeseburger and it was so greasy he could not eat it. The waitress was not very helpful. I ended up getting a salad and a baked Potato which was burnt!!! My husband end up getting breakfast. While we were waiting for our so called meal, one of the cooks was standing there blowing his nose and never once washed his hands. We have ate at this Bob Evans often and we were never so disappointed. The waitress and the manage just didn't seem to care about our complaints. I really hope you look into this. The money we spent $37.43 was a waste, we could have gone to Golden Corral.
Was this review helpful?
Add reply
Review Link:
Breakfast Gravy Was Not Good
Posted by
BRANDON, FLORIDA -- My 92 year old mother was eating biscuit and gravy. I noticed she was not eating the gravy and I ask why? She just said, "taste it". When you are eating sausage gravy you expect it to have a sausage/pork like taste. This had a definite beef taste and not very good at that.
I had a different gravy on my food and it tasted very good. But, the meat was supposed to be sausage. It may have been. To me it was more beef than pork. This was my opinion. I removed the meat from my dinner and ate the remainder of my meal.
I told the waitress as we were leaving. I have always been a patron of Bob Evans and have always enjoyed their gravy and biscuit. As of today that will change.
Was this review helpful?
Add reply
Review Link:
Poor quality of food (Meatloaf)
Posted by
CAPE CORAL, FLORIDA -- Today I had lunch at Bob Evans on Del Prado Blvd. in Cape Coral Florida.
I ordered the meatloaf dinner (as I have done several times in the past).
The meatloaf was terrible, bad taste and consistency. Not like before. It
tasted as if had been made of a fine ground meal, and not meat. I was told the recipe had been changed. For Heavens Sake and your reputation go back to the original recipe!!!!!
The manager was very gracious and gave me a replacement. This restaurant number is 476. I am not complaining about the service, But I am complaining about the quality of this particular food item.
Was this review helpful?
Read 2 Replies
Add reply
Review Link:
User Replies:
madconsumer on 10/13/2012:
very helpful review, and voted as such!
many companies who have changed formulas have discovered the public does not like the new recipes. hopefully bob evans will listen to the public.
Someone on 07/06/2013:
I agree they used to make the meatloaf at the store now they come in premade , and taste awful.
Close comments
Add reply
Manager Basically Accused Me of Stealing
Posted by
BOWIE, MARYLAND -- On August 17, 2009, my husband and I went to Bob Evans on Crain Highway in Bowie, Maryland for breakfast. I ordered French toast, hash browns and sausage. When my food arrived, the French toast was cold and I told this to the Waitress who left the check on the table and took the French toast away - I presumed to heat it up. I finished the hash browns and sausage and my husband finished all of his food and she still had not returned with my French toast. We were ready to leave so; I told my husband that when we pay the check, we can just ask them to take price of the French toast off. When we got to the register and explained what happened, the clerk said he had to get the Manager. The Manager came over and said "are you sure you didn't get the French toast?" and I said yes. He then said, "If I ask Jennifer (the waitress) will she say the same thing?" I then told him to call her over here and ask her. He then took the price of the French toast off of my bill. After leaving the restaurant, the more I thought about how this Manager (named Larry) had accused me of trying to get away with the cost of the French toast which was $5.00, I became really angry. Needless to say, I will never patronize this establishment again. Even if he thought was trying to steal, he should have never accused me before at least bringing Jennifer over to ask her what happened – but he didn't. Larry really needs some customer service training. I am sure Bob Evans corporate offices offer training to Managers on how to handle different situations that may arise.
I am not going to leave my home address on this message because I am afraid Larry will come to my home and harm me and my family. If Larry gets to read this – think about…………… How does that feel Larry? It does not feel very good when someone has accused you of something that you would never do.
Was this review helpful?
Read 10 Replies
Add reply
Review Link:
User Replies:
Anonymous on 08/17/2009:
We live in a time where people are dishonest and will lie to get a free meal. I am not saying that that's what you were doing, but the manager had to verify with the waitress before removing the item off the bill. Seems to me the manager handled the situation very well, and I seriously doubt he's going to hunt you down and harm you and your family.
laklisa on 08/17/2009:
I don't think he was accusing you...
SteveWiginowski on 08/17/2009:
I think he wanted to double check. It doesn't sound like he used his words wisely, but it didn't sound like there was any accusations there.
Anonymous on 08/17/2009:
I think Larry could have handled the situation a lot more professionally. A question like that sounds like the guy is accustomed to working with children.
Anonymous on 08/17/2009:
AlleyS, I believe she was just being cynical to make a point.
Ttereza on 08/17/2009:
From my very first job we were taught the fundamentals on customer service and respect, which meant absolutely no accusing customers or speaking in a way that may be considered such unless there was clear evidence, (and even then we had to be tactful.)
The problem may not be whether or not the manager believed or had reason to believe she was trying to steal, but his lack of grace in saying such a line that another commenter mentioned seemed fit for a child. The manager, if doubting, should've excused himself to get it worked out and asked the waitress in private.
Mrs. V on 08/17/2009:
The manager at that Bob Evan's talks to everyone like that. Customers and employees. He is very rude and is very, very lazy. I have gone to that Bob Evan's a few times and this always seems to be the case.
Just go to the one in Laurel. They are very good there.
Starlord on 08/18/2009:
Just be glad Moe and Curly weren't there to help.
BokiBean on 08/18/2009:
ODC, I wonder if the manager was just joshing around..was there any way he could have appeared to be joking? Cause it does sound like, you know, bad cash register humor.
Ttereza on 08/18/2009:
Maybe, but even if it was a joke, a manager trained in CS should know better.
It seems the author responded in a non-joking manner, at which point, if it were a joke, an apology and explanation should've been given.
I guess depending on how we imagine the manager's tone, the comments can mean different things. I thought it seemed sincere, but you may be right.
Close comments
Add reply
Horrible Breakfast
Posted by
AVON, INDIANA -- After being ignored in the Brownsburg Bob Evans, we decided to try the Avon Bob Evans. Both are in central Indiana.
When we arrived at about 10:15 on a weekday, the restaurant was not busy at all. We ordered our food and the waitress never came back except once to fill my coffee.
A full hour later, our food arrived via another employee and it was stone cold. The orange juice was horribly watered down and the rest of the food was basically cold. Because no one came to check on us, (ever!) we could not voice a complaint.
When I went to the cash register to pay, I told the girl that our food was cold and we were never re-visited by our waitress to let her know. She weakly offered us a coupon for a free beverage. I told her with the poor quality of the orange juice that was hardly a gift and we left.
Never again. I can make breakfast in 10 minutes at home, complete with eggs, bacon, juice, toast and coffee. You can bet that I'll be doing that from now on, especially for the prices Bob Evans charges for simple, easy-to-cook food.
Was this review helpful?
Read 6 Replies
Add reply
Review Link:
User Replies:
Ponie on 07/18/2008:
'A full hour later, our food arrived via another employee and it was stone cold.'
'...the rest of the food was basically cold.'
Exaggerate much, do you?
Next time use those 10 minutes and cook at home.
You'd never be happy in any restaurant.
madconsumer on 07/19/2008:
you answered your own question and issue.
make your own breakfast!
Just Chris on 07/19/2008:
Why, on earth, did you eat the food and then complain...not once, not twice, but THREE times!?
Possible self-respect issues? Don't feel like you deserve good customer service and a well-prepared meal?
or...maybe...looking for a little bit of attention?
Well, this is all you will get from me.
One piece of advice...
Spread out the complaints or rotate topics...you come across as desperate and absolutely unbelievable.
My observation and nothing more.
Anonymous on 07/20/2008:
JohnnySonBoy, excellent review and helpful info. Thanks for taking the time to give us a heads up on this chain.
Octslavia on 08/08/2008:
Johnny boy is full of crap Bob Evans has 12 minutes to get their food out which means that they probably waited for 12-15 minutes. Twenty minutes at the max, because I know I wouldn't wait an hour for food unless they were really busy. See I used to work at Bob Evans and the only time that I had a complaint about food that took to long it was usually from old people who couldn't read the clock or remember what time they ordered. Next time you go to a Bob Evans and have an hour long wait on food and watered down Orange juice this is simply what you do, ask the waitress where your food is and to have a replacement on the Orange juice instead of making a big fit about something that doesn't happen every single day. Thank you enjoy your night!:)
bob brown on 04/04/2014:
we were at the bob evans new philidelphia location an it also took an hour to get our food, and the food quality was poor at best, when I told a state rep. about my experience he also complained about poor service at bob evans, and equated it to the reduction in benefits, that were taken away from workers,, when will upper management learn you cannot screw your employees and expect them to be happy.
Close comments
Add reply
Next Page >
Top of Page
Next Page >
Consumer Resources
Company Responses
Site Rules
Terms & Conditions
Privacy Policy
About Us


text:
Wilmington College's $13 million expansion and renovation project that will become the Center for the Sciences and Agriculture is underway and on track for completion and occupancy in summer 2015.
Wilmington College honored juniors and seniors for academic achievement and leadership activities April 28 at its 33rd annual Student Recognition Ceremony.
Friday afternoon's (Jan. 24) groundbreaking ceremony for the Center for the Sciences and Agriculture represents a milestone in the nearly 144-year history of Wilmington College.
A trio of Wilmington College faculty members from the science area traveled to the corners of the globe in journeys that involved seeking or sharing knowledge — or both.
A trio of Wilmington College science students joined peers from three continents in presenting research at the International Undergraduate Research Symposium held earlier this summer in the Philippines.
Students are experiencing wide-ranging changes in their academic curriculum designed to broaden their knowledge and skill sets. Starting this fall semester, the College has implemented a four credit hour system and begun a new general education curriculum that utilizes infused skills.
Wilmington College President Jim Reynolds offered advice to graduating teacher education students that are on the threshold of joining what he described as "an incredibly noble profession."
Wilmington College hosted the Ohio District 17 Science Day Saturday (March 16) for the ninth consecutive year as 64 high school, middle school and elementary school students presented their research projects.
Two Wilmington College faculty members earned kudos for their teaching prowess and an administrator received praise for her focus upon student learning in the April issue of "Cincy, the Magazine for Business Professionals."
Lisa Brady, a Wilmington College sophomore from Pickerington majoring in mathematics, has been awarded the Martha Haines Scholarship for prospective mathematics teachers.
College students from Ecuador, Serbia and the Philippines will join those from Wilmington College in presenting their scientific research later this month when WC hosts the fourth annual International Undergraduate Research Symposium.
Catherine Roma, professor of music, received tenure while Russell Kincaid was granted tenure and promoted from assistant to associate professor of mathematics.
During the course of the past two years, the mathematics department has continued to serve as the cornerstone of the quantitative portion of the general education requirements.
A Math Club has been established at Wilmington College with an eventual goal of establishing a branch of Pi Mu Epsilon, the national honorary society, according to the group's adviser, Russell Kincaid, assistant professor of mathematics.
Wilmington College of Ohio
1870 Quaker Way | Wilmington, OH 45177Phone: 1-800-341-9318 | Request information | Contact Directory
Copyright © 2011 Wilmington College | powered by Campusuite


text:
May 19, 2013
August 27, 2012
Today's top stories
- Video: Cyclist's lucky escape as driver turns across him
- Win! a Rapide RC1 road bike worth £1,199!
- Tour de France Tech 2014: Andre Greipel's Ridley Noah Fast and Helium SL
- Cervélo to sponsor MTN-Qhubeka in 2015
- 4 highlights of Raleigh's 2015 range
- Guernsey judge criticises road layout as lorry driver acquitted of causing cyclist's death
- Wiggins: I'd be pissed off if I were Hoy, plus "f*cking Chris Froome"
- Video: Thomas Voeckler returns Dutch fans' abuse — with interest
- Canyon Ultimate CF SLX 9.0 Movistar road bike
- Witness appeal after London cyclist dies following collision with bin lorry
Latest comments
I have a 2012 Raleigh SP team (the predecessor or the Militis) - the paint-job is lush and it's a ...
I have Visconti in my purist team. Wasn't put in as a filler because I had plenty of budget, I was ...
Agreed. Every sympathy to Cyclejack but I've got to say he is braver (if that's the right word) ...
Writing on the skewer facing a different way to writing on the fork. That angers the OCD ...
I seem to have missed something. Can any one point to something that says he has taken something or ...
I think it's a little unfair to criticise the 'plan b' of using Porte. They can only do what they ...
in Team sky
A Garmin Edge 800/810/Touring/1000 etc is pretty much the only option. If you're more technically ...
Um, isn't it just a TATA built Mondeo in a frock?
is there a problem with road.cc using videos from you tube? every time i come to watch one i get ...
wow i cant believe ive seen a few comments (on you tube and daily fail) with people saying she is ...
Latest blogs
Sam Walker, July 17, 2014
jimmythecuckoo, July 17, 2014
Sam Walker, July 11, 2014
Liam Glen, July 10, 2014
jimmythecuckoo, July 8, 2014
On the Forum
- Tour De France Stage 17
- which cassette?
- Team sky
- Suggest me a cycle gps nav please
- Decent (Enough) Short-Duration Locks
- tour de france. thank god some things are still sacred
- Is Ned Boulting any good?
- Crack in seat tube
- Tour de France Stage 16
- cycling on the M74
- Which energy drink?
- Best Sealant for Tubulars?
- Fantasy Cycling: the automatic roster changes forum thread
- QR lever not properly closed - do you tell them?
- Design your own cycle jersey and possibly win a 3 month gym!
- fish and chips versus energy bars
- Moral Dilemma - See Through Bottoms
- fat tax. the time has come
- love him or hate him we needed a lance
- Bristol bikeabilty
Events coming up
- MOON'OPOLY MOONRIDE Saturday 26th – Sunday 27th July 2014July 26, 2014 (All day)
- Evans Cycles Off Road RideIt! North DownsJuly 26, 2014 - 08:00
- Essex Castle bike rideJuly 26, 2014 - 08:00
- Wiggle Mega Meon SportiveJuly 27, 2014 - 07:15
- Wiltshire's Savernake SizzlerJuly 27, 2014 - 07:30


text:
Special Education
The new Early Intervention Specialist licensure program began this fall, 2013. Upon completion of this program, students are eligible for licensure in teaching children pre-kindergarten through 3rd grade, with mild to intensive special education needs and can become an early childhood intervention specialist in addition to their pre-kindergarten through 3rd grade Early Childhood license. This provides students with access to a more diverse and plentiful pool of available jobs.
In addition to all of the courses required for the Early Childhood license, EIS candidates take these upper division courses:
- SE 330: Building Blocks of Exceptionality
- SE 332: The Law and Differentiated Instruction for the Exceptional Early Childhood Environment
- SE 357: Social Skills Development in the Early Childhood Exceptional Environment
- SE 358: Assessment of Students with Exceptional Learning Needs
- SE 361: Communication and Collaboration in the Early Childhood Exceptional Environment
- SE 371: Speech, Language and Literacy in the Exceptional, Early Childhood Environment
Upon successful completion candidates earn one Education degree but two licenses.
Proposed Special Education Program for Fall 2014
Wilmington College will be submitting a program proposal in March 2014 to the Ohio Board of Regents seeking approval to offer multi-age (K-12) Intervention Specialist license. Upon completing the program, candidates would be eligible for licensure to teach individuals with mild to moderate and/or moderate to intensive special educational needs. There continues to be considerable demand for teachers with teaching credentials in these areas. We look forward to being able to offer this challenging and rewarding new program in the education department at Wilmington College starting fall 2014.
Accreditation statement:
Wilmington College of Ohio Teacher Education Program, which is designed to prepare Reflective Practitioners for Peace Schools, is granted Accreditation by the Teacher Education Accreditation Council (TEAC) for a period of five years, from June 11, 2012 – June 11, 2017.


text:
I like to stream video games!on September 26, 2014 at 9:51 pm
Hey guys! I meant to put this on the blog earlier that I have started streaming video games on Twitch.tv! I use a fairly decent microphone and talk at you while I'm bad at the video games.
So far I've mostly only done Zelda II, but I plan on doing lots more. Tomorrow I'm going to do a super long stream starting at 2PM EST. I will start with Zelda, then go in with some other games to mix it up. I also plan on giving away a Steam game at the end of each scheduled stream, but it's not gonna be anything huge (Maybe $5-$10)
The plan is more or less to do this 3x a week. Big shows on Saturday, smaller shows on Monday and Wednesday, and shows randomly when I feel like it.
If you follow me on twitch, you will get an e-mail when I've gone live (If you have default notification settings).
I also announce it on Twitter! (@RonnieFilyaw)
I hope to see you there!


text: Need some ideas! On the 8th Ryan and Grandpa are taking Jaden to the demolition derby at the fair (this is usually something I LOVE myself, however being 8 months pregnant makes it sound a lot less fun) Anyhow Bella is already feeling left out with all the kindergarten preparations for Jaden. Any ideas on what a super pregnant mommy and an almost 3 year old can do for a fun girls night in so she can feel special too?


text:
Welcome to Uplay Shop - Browse and buy Ubisoft games, downloads, and merchandise from brands such as Tom Clancy, Assassin's Creed and Might & Magic. © 2001 - 2012 Ubisoft Entertainment. All Rights Reserved.
Ubisoft, Ubi.com and the Ubisoft logo are trademarks of Ubisoft Entertainment in the U.S. and/or other countries.
Privacy policy


text:
Work with our staff to plan your transportation. A chauffeur can pick you up at home and accompany you to the airport or wait for your flight to arrive and take you home.
Baggage assistance and delivery*
Choose to have your baggage transported to the airport: we provide baggage pick-up and delivery services to and from your home. Upon your arrival in Paris, we can also have your baggage delivered immediately to the address of your choice.
Assistance at the airport
Take advantage of assistance from an Air France agent during your journey at the airport. For departures, arrivals and during connecting flights, our agents accompany you and help you complete airport procedures.
Discover all the services created exclusively for seniors
and select A la Carte services for a personalized trip!
Comfort and well-being
all throughout your trip
At the airportDiscover our range of personalized services available at the airport.
* Currently available for departures and arrivals at Paris-Charles de Gaulle airport only.
Comfort on boardReserve a Seat Plus to receive more leg room in the Economy cabin.
Regardless of how you choose to fly with Air France, you enjoy the same high level of quality and services. If you are traveling in the Economy cabin, purchase a Seat Plus to receive more leg room!
MealsOn board, we serve beverages and a snack or meal depending on your flight's duration.
Do you follow a specific diet for medical reasons? With options like low-salt or low-calorie meals with no sauce, or meals suitable for people with diabetes, you can request one of our special meals for flights longer than 2 hours 35 minutes.
Want to enjoy a taste of fine cuisine during your flight? Choose one of our A la Carte Menus: Tradition, "Une Sélection LENÔTRE", Italia or Ocean.
On most of our long-haul flights in the Premium Economy and Economy cabins, our A la Carte Menus enable you to choose a meal suited to your tastes.
Want to enjoy a taste of fine cuisine during your flight? Choose one of our A la Carte Menus: Tradition, "Une Sélection LENÔTRE", Italia or Ocean.
On most of our long-haul flights in the Premium Economy and Economy cabins, our A la Carte Menus enable you to choose a meal suited to your tastes.
Tips for your trip
We take great care to ensure you travel under the best possible conditions. We prepared the following tips to make sure you arrive at your final destination feeling refreshed.
- Choose layered and comfortable clothing.
- Plan to arrive early at the airport, so you have enough time to reach the boarding area.
- Drink often, but avoid carbonated beverages.
- Walk around from time to time and try to do mini-exercises to stimulate your blood circulation.
- Wear compression stockings to facilitate blood circulation.
- Please remember to keep all medications in your hand baggage along with all other prescriptions from your doctor.
- For travel across 3 or more time zones, adjust your sleep schedule by extending or shortening your nights several days before departure. Upon arrival, staying outdoors helps speed up the adjustment process. Avoid taking sleeping pills during your flight.
Passengers with reduced mobility can receive assistance all throughout their trip.


text:
Boxer Briefs
The woman's boxer brief is larger and roomier than the boyshort but still sexy. They have 2 snap buttons which allow them to open a little. The side panels have pockets and are made from a thin, sheer
Hot Pink Fuchsia Boxer Brief Black white Stripe FOXERS Band


text:
- Sublimated graphics.
- Z-Lock fly eliminates velcro and/or lycra gussets while maintaining the security of the fly closure.
- Stretch-Lock drawcords lock down for a non-slip, never-come-loose fit.
- Welded side zip pocket.
- Welded hem.
- Silicone print placed on hip of internal wasitband keeps boardshort from slipping off.
- TPR at waistband tab.
- 20" Outseam.
- 86% Polyester, 14% Spandex Ultra Q4.


text:
During this 500th Brookhaven Lecture, Bill Studier explains how basic research on a simple virus enabled development of the T7 expression system. Since it was patented in 1984, more than 1,000 companies have licensed the T7 system to produce proteins for commercial purposes, including medical diagnostics and treatments.
During this 499th Brookhaven Lecture, Dmitry Polyansky explains how artificial photosynthesis—inspired by plants' natural ability to convert sunlight to usable energy—can help meet future energy demands. He also highlights progress, challenges, and strategies for developing catalysts to convert solar energy into energy-packed fuels as efficiently as possible.
During this 498th Brookhaven Lecture, Marc-Andre Pleier of the Physics Department provides an overview of the Standard Model of fundamental particles and interactions as well as the Higgs discovery in 2012. He then discusses how he and fellow ATLAS collaborators use the detector to search for "fingerprints" of the rare W-boson scattering process, flaws or breakdowns in the Standard Model, and potential areas to discover new physics.
During the 497th Brookhaven Lecture, Taku Izubuchi explained how scientists use a four-dimensional lattice and increasingly powerful supercomputers for calculations that address questions of quantum chromodynamics, the theory of "strong" interactions between subatomic quarks and gluons that form protons and neutrons of our universe.
During the 496th Brookhaven Lecture, Lijuan Ruan explained how she uses electron-positron tomography from quark-antiquark annihilations to study chiral symmetry, a characteristic that "broke" to form 99 percent of the visible mass in the universe and is thought to be restored during ion collisions at the Relativistic Heavy Ion Collider.
During the 495th Brookhaven Lecture, Istvan Dioszegi discussed the principles of neutron imaging and advancements to verify nuclear warheads, as well as why and how the technique might become a tool for verification under terms of the New START treaty.
During the 494th Brookhaven Lecture, Matthew Eisaman explained solar cells' important role in meeting the world's energy demands, the U.S. Department of Energy's SunShot Initiative to reduce the cost of solar cell-generated electricity by 2020, and solar cell research at Brookhaven Lab.
During the 493rd Brookhaven Lecture, Anne Sickles discussed how physicists determine what happens before, during, and after individual particle collisions among billions at the Relativistic Heavy Ion Collider (RHIC). She then explained how collisions at RHIC enable physicists to probe deeper into the mysteries of quark-gluon plasma and the strong force.
During the 492nd Brookhaven Lecture, Michael Jensen explained the importance of clouds in the Earth's climate system and how convective clouds form, grow, and dissipate. His discussion included findings from a major experiment designed to provide a holistic view of convective clouds and their environment.
During the 491st Brookhaven Lecture, Juergen Thieme explained benefits of spectroscopy and more intense x-rays at NSLS-II for next-generation research. Specifically, he discussed the new sub-micron-resolution x-ray spectroscopy (SRX) beamline—highlighting its speed, adjustability, and versatility.
During the 490th Brookhaven Lecture, Björn Schenke discussed theory that details the shape and structure of heavy ion collisions. He also explained how this theory and data from experiments at the Relativistic Heavy Ion Collider and the Large Hadron Collider are being used to determine properties of quark-gluon plasma.
During the 489th Brookhaven Lecture, Dejan Trbojevic discussed accelerator technologies and techniques —"particularly a non-scaling, fixed-focused alternating gradient"—to focus particle beams using fewer, smaller magnets. He explained how these technologies could benefit eRHIC and particle therapies for combating cancer.
In the 488th Brookhaven Lecture, Luo discusses some collider fundamentals. He then introduces the electron lens system he helped develop at Brookhaven, explaining how it could help double the collision rate at RHIC and prepare the machine for future endeavors.
In the 487th Brookhaven Lecture, Stephen Schwartz speaks about his research on why Earth's temperature has not increased as much as expected from the observed increase in greenhouse gases, and what this might mean for the future.
In the 486th Brookhaven Lecture, Yong Chu illustrates unique challenges and innovative approaches for x-ray microscopy at the nanoscale — measured in billionths of a meter. He also discusses measurement capabilities for the first science experiments at NSLS-II.
In the 484th Brookhaven Lecture, Thomas Graham explains the events that led to policy decisions on nuclear weapons in the mid-20th century. He also discusses how forces that drove the U.S. and former Soviet Union to stockpile large numbers of nuclear warheads are applicable in today's decisions on the size and types of nuclear weapons in arsenals among China, India and Pakistan.
In the 483rd Brookhaven Lecture, Andrei Fluerasu discusses how techniques called coherent x-ray scattering and x-ray photon correlation spectroscopy, and the future National Synchrotron Light Source II will provide unprecedented capabilities for studying the structure and dynamics of complex materials.
In this 481st Brookhaven Lecture, Vladimir Litvinenko describes the cutting-edge developments accelerator physicists are planning along the path to new, exciting science at RHIC. He explains new techniques, including coherent electron cooling, generating a high-current, polarized electron beam, and ways of suppressing a myriad of potential instabilities.
In this 480th Brookhaven Lecture, Goldhaber Fellow Ben Babst talks about how innovating scientists in the Lab's Medical Department are using a technique called positron emission tomography, or PET imaging — commonly used to diagnose cancer and study brain activity — to investigate plants' abilities to make substances for biofuels that could one day power our vehicles, homes, and industry.
In the 478th Brookhaven Lecture Darío Arena explains the fundamentals of magnetic materials — including a concept called angular momentum, which can be illustrated by a balancing gyroscope — as well as researchers' tools and techniques for investigating these materials at BNL's National Synchrotron Light Source (NSLS).
In the 477th Brookhaven Lecture, Roman Samulyak discusses developing mathematical models accurate and reliable enough for simulated experiments to replace actual experiments. He explains how supercomputers and numerical tools are being used to investigate turbulence, design components for future muon colliders, and evaluate ideas for nuclear fusion.
In the 476th Brookhaven Lecture, Gianluigi De Geronimo discusses basic principles of microelectronics. He then explains how Brookhaven's Instrumentation Division collaborates with scientists to develop unique application-specific integrated circuits for detectors that enable discoveries, push research, and change lives.
In the 475th Brookhaven Lecture Tom Watson discusses how perfluorocarbon tracer (PFT) technology can be viewed as a hammer looking for nails. The colorless, odorless and safe gases have a number of research uses, from modeling how airborne contaminants might move through urban canyons to help first responders plan their response to potential terrorist attacks and accidents to locating leaks in underground gas pipes.
In the 474th Brookhaven Lecture Oleg Gang discusses how Brookhaven scientists have devised a way of using strands of synthetic DNA attached to the surface of nanoparticles to instruct them to self-assemble into nanoscale structures, clusters, and three-dimensional organizations.
Eric Dooryhee explains that a synchrotron is an exceptionally powerful source of light (from x-rays to infrared), which permits fast, sensitive experiments to be done without damage on minute samples of objects, using a range of analytical techniques and allowing measurements to be made below the surface.
Physicist Michiko Minty explains how bunches of particles traveling in opposite directions in each of the Relativistic Heavy Ion Collider's (RHIC) two superconducting rings are guided, focused, and accelerated to nearly the speed of light and then made to collide. She describes how to ensure the highest possible collision rates by establishing head-on collisions between the two-foot-long bunches which, at the interaction points, are a width comparable to a human hair.
One of ten national laboratories overseen and primarily funded by the Office of Science of the U.S. Department of Energy (DOE), Brookhaven National Laboratory conducts research in the physical, biomedical, and environmental sciences, as well as in energy technologies and national security. Brookhaven Lab also builds and operates major scientific facilities available to university, industry and government researchers. Brookhaven is operated and managed for DOE's Office of Science by Brookhaven Science Associates, a limited-liability company founded by the Research Foundation for the State University of New York on behalf of Stony Brook University, the largest academic user of Laboratory facilities, and Battelle, a nonprofit applied science and technology organization.
Site Index | Privacy and Security Notice | Report a Problem With This Page


text:
By signing up for Oreck emails you'll be the first to know about special discounts, private offers and new products!
read our privacy policy
Grunge Attack® is a concentrated pH-balanced tile and grout cleaner that cleans surface soils with penetrating action that actually lifts dirt and stains off the surface. It penetrates into grout to clean soap scum, mold, mildew, algae, grease, oil, and lime deposits. Grunge Attack® is safe for daily cleaning, but it's strong enough to clean stubborn stains quickly. This rinse-free formula is slip-resistant on floors and is safe for use on food-handling surfaces. For large areas, use with the Oreck Orbiter and Union Mix Brush.
and never miss a Great Offer
Call 1-800-219-2044 to order.Mon-Fri: 8:00am - 6:00pm CST.Sat: 8:00am - 4:30pm CSTSun: Closed


text: Titanic: The Art of Ken Marschall Inside the Titanic The "Ship of Dreams" forges ahead on her maiden voyage from Southampton to New York, as illustrated by artist and visual historian Ken Marschall for the cover of the children's book Inside the Titanic.Lavishly illustrated and heavily researched by Marschall for accuracy and detail, the best-selling book features unique cutaways of the ship's interiors, allowing us a kind of x-ray vision to see the inner-workings of the floating city.T1997aAcrylic on board22" x 16" Close-Up: The Bow A closer view of the painting shows a few of the Titanic crew members standing on her bow. Note the two anchors, one on either side of the Titanic's "nose"—these two "smaller" anchors, together with the Titanic's massive center anchor (stowed on the bow deck), weighed a combined 31 tons, the weight of about 20 cars.T1997a (cropped)Acrylic on board22" x 16" Close-Up: Titanic's Starboard A detailed cutaway view of the Titanic's starboard side allows us to peek inside some of the ship's cargo areas and third-class accomodations.T1997aAcrylic on board22" x 16" Southampton Cutaway A wide-angled view looks aft along the Titanic's port side at Berth 44, White Star Dock, in Southampton, within a half hour of sailing. The cutaway looks into a few of the luxurious first-class staterooms on decks B and C.T1996a1 (Inset)Acrylic on board20" x 24" Close-Up: First-Class Suites A closer view of the cutaway shows more details in the first-class suites. Note the white porcelain tub; the Titanic was the first liner to provide running water in every cabin.T1996a1 (Inset and cropped) Acrylic on board20" x 24" The Carter Suites These first-class suites on the starboard side of B Deck were occupied by the William Carter party: Mr. William Carter, his wife Lucile, and their two children. All four members of the wealthy Philadelphia family survived the disaster. Their two servants did not.T1997fAcrylic, unmounted7 1/8" x 8 1/4" Close-Up: Cargo Steerage accomodations and cargo could be found in the lower decks of the ship. This cutaway shows a portion of the third-class and cargo areas, port side forward, including the brand-new Renault automobile being shipped by first-class passenger William Carter.T1997hAcrylic retouching, unmounted7 1/8" x 8 1/4" Close-Up: Cargo This detailed view of the cutaway shows a close-up of the Renault sitting in cargo, as third-class passengers pass the time in their rooms nearby.T1997h (cropped)Acrylic retouching, unmounted7 1/8" x 8 1/4" From Top to Boilers From the Boat Deck above to the gritty boiler rooms below, this vivid cross-section of the Titanic spans many of the ship's inner worlds. Included are parts of the upper decks, first-class pantry, third-class galley, first-class and third-class dining saloons, and the boilers below.T1997eAcrylic-retouched photographic enlargement, unmounted14 3/4" x 17 3/4" Close-Up: First-Class Dining Hall A detailed view of the cutaway shows the first-class dining saloon on D Deck at mealtime. The third-class dining saloon can be seen directly below, on F Deck. Adjacent to each of the dining rooms are the galleys (one for each class), where the chefs and crew are busily preparing the meals.T1997eAcrylic-retouched photographic enlargement, unmounted14 3/4" x 17 3/4" Close-Up: The Upper Decks A detailed view of the cutaway shows part of the first-class promenade on Deck A, and several of the first-class state rooms on Deck B.T1997eAcrylic-retouched photographic enlargement, unmounted14 3/4" x 17 3/4" Close-Up: Kitchen This detailed cutaway reveals the kitchen staff hard at work fixing meals for the first-class and third-class diners. In total, the Titanic's galley staff prepared over 4,000 meals a day for the first, second, and third class passengers.T1997e (cropped)Acrylic-retouched photographic enlargement, unmounted14 3/4" x 17 3/4" From Boat Decks to Turkish Baths From the tip-top Boat Deck, all the way down to the Turkish Baths, this cutaway reveals some of the more prominent first-class interiors. The elegant Grand Staircase can be seen reaching from the boat deck down to the D Deck reception room, and then continuing down to E Deck.T1997dAcrylic-retouched photographic enlargement, mounted24" x 19 1/2" Close-Up: Grand Staircase This detailed view of the cutaway shows the Titanic's iconic Grand Staircase, lavishly decorated in oak paneling and ornately carved railings. During the day, a glass and wrought-iron dome in the ceiling would have bathed this staircase in natural light. On the landing, we can see the ornately carved clock with figures symbolizing Honor and Glory Crowning Time. Also note, on the center banister at the foot of the stairs, a cherub statuette in bronze.T1997d (cropped)Acrylic-retouched photographic enlargement, mounted24" x 19 1/2" Close-Up: Turkish Baths This detailed view of the cutaway reveals, below, the Turkish Baths, where first-class passengers could take a steam bath and then cool down, surrounded by the turquoise-tiled opulence of a Turkish palace. On the deck above, we peer into the reception room outside of the First-Class Dining Saloon.T1997d (cropped)Acrylic-retouched photographic enlargement, mounted24" x 19 1/2" Close-Up: Gymnasium This detailed view of the cutaway includes the Gymnasium on the upper left, where first-class passengers enjoyed the very latest in excercise equipment. On the deck below is part of the A Deck enclosed promenade, where first-class passengers and their families could play games and enjoy the air. The Titanic's iconic Grand Staircase can be seen on the right.T1997d (cropped)Acrylic-retouched photographic enlargement, mounted24" x 19 1/2" Iceberg In the late evening hours of April 14, 1912, the Titanic strikes ice. Boiler Room No. 6 quickly begins to flood with water.T1997iAcrylic retouching of a darkened photographic enlargement, unmounted19 3/4" x 17 3/4" Close-Up: Boilers This detailed view shows crew members in Boiler Room No. 6 being overtaken by a sudden gush of freezing ocean water, moments after the Titanic struck an iceberg.T1997i (cropped)Acrylic retouching of a darkened photographic enlargement, unmounted19 3/4" x 17 3/4" The Sinking This cutaway shows the Titanic's Grand Staircase and spaces below it, including linen lockers and coal bunkers, as they might have appeared during the sinking.T1997jAcrylic retouching on a photographic enlargement, unmounted,16" x 20 1/2" Her Thunderous Roar Shortly after the lights go out, the incredible stress on the massive hull angling out of the water becomes too much, and with a thunderous roar, the Titanic tears apart.T1992j-02Acrylic on board19 3/8" x 26" Titanic's Breakup The Titanic's breakup both above and below the waterlineT1996dAcrylic on photographic print18" x 24" Alvin Examines the Crow's Nest In 1985, an expedition led by Dr. Robert Ballard made the discovery of a lifetime—he found Titanic, two and a half miles under the sea. Illustrated here is Alvin, a state-of-the-art deep-ocean submersible, on a subsequent dive by Ballard in 1986. Alvin is illuminating the crow's nest on the forward part of the bow section.T1988bAcrylic on mounted photographic enlargement18" x 24" Bridge in 1985 The Titanic's bridge area as it appeared at the time of the wreck's discovery in 1985, painted for the children's book Exploring the Titanic.T1988dAcrylic on masonite mounted to plywood24" x 18" Wreckage and Debris The Titanic's stern section, as seen from the starboard side, with the break in the foreground and her massive reciprocating engines open to view, surrounded by the vast debris field.T1989aAcrylic on masonite mounted to plywoodApprox. 18" x 24" Full View of Titanic For more Ken Marschall, tune in Sunday, April 8, at 8P et/pt, to witness filmmaker James Cameron and his "Titanic dream team" (including Marschall) perform the ultimate forensic investigation in Titanic: The Final Word With James Cameron.T1997b2Acrylic, retouched photographic enlargement, digitally updated12 3/4" x 21" Learn more about Ken Marschall in our "Titanic Experts" gallery » 1 comments   Get Livefyre FAQ Sign in + Follow Post comment Link Newest | Oldest Elio Mendez 5pts wow.


text:
If you are interested in finding out what the Viglen HPC team has to offer you or if you have any questions, then please get in contact with us.
VHQ, 7 Handley Page Way, Old Parkbury Lane,Colney Street, St. Albans, Hertfordshire, AL2 2DQ
01727 201860
01727 201888
Tel: 01727 201 820
Fax: 01727 201 828
Email: email@example.com
Tel: 01727 201 860
Fax: 01727 201 868
Email: firstname.lastname@example.com
Tel: 01727 201 830
Fax: 01727 201 838
Email: firstname.lastname@example.com
01727 201 800
01727 201 888
Cookies are used on the Viglen website to enhance your browsing experience and they are
You can accept or decline cookies*, if you prefer, by modifying your browser settings.
A cookie is a small text file, uniquely assigned to you, that is copied to your computer by the web server and can only be read by that web server.
The primary purpose is to save you time on each returning visit by retrieving the relevant content that you may have previously provided.
* If you choose to decline cookies, you may not be able to fully experience the features of this or other linked websites that you visit.
Cookies cannot be used to run programs or deliver viruses to your computer.
Web Accessibility Initiative
Web Accessibility Initiative Feedback Form
Provide feedback of your browsing experience on the Viglen website
Print this page?
Email this page?
Report an error on this page?
(Please enable the recognised browsers in the following way below)
Internet Explorer Browser: Tools > Internet Options > Advanced > Security (tab) > Allow active content to run
Google Chrome: Tools > options > Under the bonnet > Allow all sites to run Javascript


text:
What does CCC mean in Companies & Firms?
This page is about the meanings of the acronym/abbreviation/shorthand CCC in the Business field in general and in the Companies & Firms terminology in particular.
Canadian Cloning Corporation
Find a translation for CCC in other languages:
Select another language:
What does CCC mean?
- three hundred, 300, ccc(adj)
- being one hundred more than two hundred
Discuss this CCC abbreviation with the community:
Use the citation below to add this abbreviation to your bibliography:
"CCC." Abbreviations.com. STANDS4 LLC, 2014. Web. 29 Dec. 2014. <http://www.abbreviations.com/term/338611>.
CCC also stands for:
- Cache Creek Conservancy
- Calgati Chemical Company
- Calgon Carbon Corporation
- California Community College
- California Conservation Corps
... and 202 more »
Nearby & related abbreviations:
Alternative search:
- Search Canadian Cloning Corporation on Amazon.com
- Search Canadian Cloning Corporation on Google


text:
Don't Have an Account? Join the IHG® Rewards Club
Redeem when you want, for what you want. Your points never expire and there are no blackout dates.
Reward Nights
When redeeming points for a Reward Night, you may only book one room at a time.
Once you complete your Reward Night reservation you will be given the option to duplicate this reservation.
* Requires affiliation in the respective organization.
** Best Available Rate Search does not include affiliation rates.
To book more than 9 rooms for one stay or request a quote, please use our Easy Meetings tool, call 1-800-MEETING (in United States, Mexico and Canada) or contact a Global Sales Office.
We are conveniently located near the Rock Island Arsenal, Modern Woodmen, Deere & Company, Bituminous Insurance Co., Royal Neighbors, MidAmerican Energy, Unity Point Health-Trinity, Augustana College, Kone, Circa 21 Dinner Playhouse, The Speakeasy and Quad City
View More
We are conveniently located near the Rock Island Arsenal, Modern Woodmen, Deere & Company, Bituminous Insurance Co., Royal Neighbors, MidAmerican Energy, Unity Point Health-Trinity, Augustana College, Kone, Circa 21 Dinner Playhouse, The Speakeasy and Quad City Botanical Center.
Just the Place for You. Superior amenities and outstanding service await you at the Holiday Inn - Rock Island. We realize that not all travelers are alike, so our 172 guest rooms, suites and meeting space are designed to meet the needs of business and leisure travelers.
The Holiday Inn Rock Island features over 9,000 square feet of flexible meeting and banquet space. Whether planning a corporate event, an intimate cocktail party or a celebratory banquet you will have our undivided attention.
Best Price Guarantee
We promise you access to the guaranteed best available prices, or your first night is free.
Online Reservation Guarantee
Your room is guaranteed.
No Booking Fees!
We do not charge any booking fees for making reservations directly with us.
Data Privacy and Site Security
IHG takes your privacy seriously and works to protect you. All personal information you provide is encrypted and secure.
About IHG
IHG Careers
IHG Global Brands
Explore Hotels
Email Management
Terms of Use
Privacy Statement
Site Map
Cookie Usage
Learn more about our free apps
and mobile websites.
Top Destinations
Atlanta Hotels | Chicago Hotels | Dallas Hotels | Honolulu Hotels | Houston Hotels | Los Angeles Hotels | New York Hotels | Orlando Hotels | San Francisco Hotels | Washington DC Hotels | Las Vegas Hotels | New Orleans Hotels | London Hotels | Paris Hotels | Dubai Hotels | Sydney Hotels | Hong Kong Hotels | Amsterdam Hotels | Toronto Hotels | Shanghai Hotels | IHG Travel Blog
© 2014 IHG. All rights reserved. Most hotels are independently owned and operated.
The standard cookie policy for this website is to allow all cookies. This helps to ensure you have the optimal experience. If you would like to continue with our optimal website experience, you don't need to make any changes. If you would like to learn more about how we use cookies or change your settings, you can use the link at the bottom of any page at any time.


text:
Celebrities support heart-health awareness
Published On: Feb 15 2012 02:47:46 PM CST Updated On: Feb 03 2014 09:52:41 AM CST
Take a look at some of the celebrities who support heart health.
The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms.


text:
We loved this deal too, but it's no longer available. Check out our other cool deals here.
Green Man Brewery
$39 for a Christmas Beer Gift Pack of 15 Assorted Beers incl. Nationwide Delivery
1 of your friends
already grabbed this deal:
Discuss this DealJoin the discussion
- The little green man you can believe in.
- Grab a Green Man gift pack, including 15 assorted 330ml beers delivered in time for Christmas, for just $39 from Green Man Brewery.
- Includes a selection from the Green Man range which includes Premium Pils, Stout, Cider, Ginger Beer and more.
- This gift pack will be packaged together and delivered to you in time for Christmas (conditions apply).
When you stop believing in the red-clad man to bring you what you really want for Christmas, it's time to rely on the Green Man. Pay just $39 for a Green Man gift pack, including 15 assorted 330ml beers delivered in time for Christmas, for just $39 from Green Man Brewery. (Pay $45 to include delivery to rural addresses.)
Green Man is unique boutique brewery is located in the beery Mecca that is Dunedin. They're home to award-winning, batch-brewed and certified organic beers. As natural as it gets, with no added sugars and a truly spectacular flavour. The pack features a selcetion from the range and includes Premium Pils, Stout, Cider, Ginger Beer and more.
To guarantee delivery by Christmas, orders must be received no later than midnight December 16th.
Green Man Brewery
9 Grange Street
(03) 477 7755
Tours are held on Saturdays at 2.00pm, 3.00pm, 4.00pm and 5.00pm
Business in trade
ConditionsValid from Dec 15, 2012
Expires Dec 16, 2012
R18 for purchase of alcohol. Redeem online at www.greenmanbrewery.co.nz/grab-one-deal and enter all delivery details. TO GUARANTEE DELIVERY BY CHRISTMAS, ORDERS MUST BE RECEIVED NO LATER THAN MIDNIGHT DECEMBER 16th. No refunds or cash back.
See the rules that apply to all deals
More Great Deals
More Great Local Deals
Mini Golf NZ Rotorua
Crèmebrulee Hair & Beauty
52 On Rifle Motel
Vizzaniz Hair Studio
Gold's Health & Fitness
Shopping World Direct
Bay Total Home Services
Bay Total Home Services
Bay Total Home Services
Wild Appetite
Diamond Photo
Ingrid Whitecloud - Psychic Medium Spiritual Counsellor
Bay Fishing Charters
Total Health Dentistry
Tussock Grove Boutique Hotel - Ohakune
Innovative Imports Limited
The Shaw Academy
Deals in Other Regions
Manawatu - Wanganui
Rotorua - Taupo
Rotorua - Taupo
Getting more bang for your buck
Good news:
If you don't use your coupons before they expire, they're still worth the money you paid for them for an extra three months.
GrabOne FaceValue gives you another three months after your coupons expire, making it even easier to enjoy businesses all over New Zealand.
How does it work?
- A coupon is valid up until and including the expiry date printed on the coupon.
- If you don't use it before the expiry date for whatever reason, the coupon retains the value you paid for it for an additional three months.
- This means you can turn up to the business up to three months after the coupon has expired and put the money you spent to buy that coupon towards the service or experience printed on your coupon.
For example, if you spend $50 on a $100 dining voucher but don't use it before the expiry date, you will still be entitled to $50 worth of food and beverage services at that business for an additional three months.
The same goes for coupons without monetary values assigned to them. For example, if you buy a bungy jump deal but don't use it before the expiry date, you can still put the money you spent on the coupon towards a bungy jump, for another three months. Remember, the FaceValue of your coupon can only be put toward the service or experience printed on your coupon.
A few things to note:
- FaceValue applies to all deals that display the FaceValue icon. If the icon is not on a deal, FaceValue does not apply.
- It's always best to use your coupon before the expiry date, so you get the most value for your money. And if you're a bit forgetful, we now automatically remind you if your coupons are about to expire.
- During the FaceValue period, your coupon can only be put towards the service stated on the coupon.
- If the offer is seasonal, like a seasonal menu or chimney sweep service, the FaceValue of your coupon can be put towards a similar offer at the merchant's discretion.
- FaceValue does not apply to product deals, travel and accommodation-related deals, or time-dependent event deals.
- The conditions on your coupon still apply during the FaceValue grace period.


text:
(734) 996-1111
Financial Advisors at this Location
Merrill Lynch makes available products and services offered by Merrill Lynch, Pierce, Fenner & Smith Incorporated (MLPF&S), a registered broker-dealer, Member FINRA and Member Securities Investor Protection Corporation (SIPC), and other subsidiaries of Bank of America Corporation. Insurance and annuity products are offered through Merrill Lynch Life Agency Inc., a licensed insurance agency and wholly owned subsidiary of Bank of America Corporation.
Trust and fiduciary services are provided by Merrill Lynch Trust Company, a division of Bank of America, N.A. Banking products are provided by Bank of America, N.A. and affiliated banks, Members FDIC and wholly owned subsidiaries of Bank of America Corporation.
Investing in securities involves risks, and there is always the potential of losing money when you invest in securities.
Bank of America, N.A., and Merrill Lynch Life Agency Inc. are wholly owned subsidiaries of Bank of America Corporation.
Investment products, insurance and annuity products:
MLPF&S and Merrill Lynch Trust Company make available investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation or in which Bank of America Corporation has a substantial economic interest, including BofA™ Global Capital Management.