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NorCal Wine Blog
Discovering Mendocino
- General Interest
- Written by Fred Swan
- Created on Friday, 04 October 2013 07:58
I've just spent three excellent days in Mendocino County with a small group of wine professionals. The "Discover Mendocino 2013" program combined extensive tastings with vineyard and farm visits. It also included substantial time with winemakers, growers and proprietors.
I'll be making more trips up there in the coming months to follow up on the most interesting stories, gather more info, shoot more photos and do some one-on-one videos. In the meantime, here are quick takes on some of the things that I found most exciting:
The Wines
Anderson Valley and Mendocino Ridge continue to offer Pinot Noir and Chardonnay of excellent quality. That's particularly true for those wines that embrace cool climate and high altitude vineyards rather than striving for power. The best of these wines are utterly unique, energetic and delicious.
Those regions can also be quite good for Syrah. I found a few that were stunning. One of them in particular made me want to strap the glass to my face so I could bask in its aromas while I went about my day. Seriously.
You also know Anderson Valley is a really good source for sparkling wine. Roederer Estate makes some of this country's best and most sophisticated bubbly while Scharffenberger offers effervescent values. Napa Valley's Schramsberg uses some Anderson Valley fruit. Handley, just north of Philo, started as a sparkling wine producer and still offers delicious examples. But there's a new kid on the block with delicious fizz at a great price. Stay tuned for that.
On the other side of the hills, in Redwood Valley and the greater Mendocino AVA, the Coro program is making progress, generating tasty mixed black blends. It's the only program of it's kind in the United States. Coro Mendocino wines must include 40-70% Zinfandel with the balance coming from varieties such as Petite Sirah, Syrah, Grenache, Sangiovese, Barbera, etc. Each year's wines are tasted blind by all the producers together several times during vinification in order to help raise overall quality. Only wines that pass a final, group taste test are allowed to be released with Coro labeling.
The proposed Eagle Peak Mendocino County AVA championed by Masut Winery is in the comment phase. Speaking of Masut, I've never seen a magnum of Pinot Noir disappear as quickly as the one Ben Fetzer uncorked Tuesday night.
The People
I've met nice, hard-working and talented people throughout the wine industry. There's no shortage of them in Mendocino County either. What's unusual about the wine community there though is the extent to which it really is a community. The amount of mutual respect, friendship, collaboration and generosity between various wineries is heart-warming. [Pictured at right is Van Williamson, winemaker for Witching Stick wines.]
Part of this is driven by the fact that simply living in the somewhat remote Mendocino is a project. The absence of major stores—outside of Ukiah—fosters an old-style economy of bartering goods and services, borrowing cups of sugar and chainsaws. The county's underdog status with respect to wine brings its proponents together too. Then there's the fact that many people move to Mendocino not just to get back to the land but to live someplace where people work together for everyone's benefit rather than living in what feels like a metropolis of strangers all trying to avoid eye contact.
The Greenest County in America
There are probably few people more frustrated in this country than the Monsanto salesman responsible for Mendocino County. Organic farming is the norm, not the exception. Manufactured pesticides, fertilizers and GMO seeds are not welcome. The first organic winery in the country was in Mendocino County and there are more organically farmed vineyard acres there than in any other. Biodynamic growing is big too, as are keen attention to responsible water usage, carbon-neutral power generation, etc.
Getting Better and Better for Visitors
Reaching Mendocino wine country takes a little time. Hopland is about 30 minutes from Healdsburg which is quite a hike from San Francisco itself. Anderson Valley is an even longer drive via a winding road. When you visit, and you should, you'll want to stay overnight. That's a much more attractive proposition than it used to be. Hamlets like Boonville and Hopland aren't even close to losing their small—okay, tiny—town charm. But there's a better selection of quality restaurants and places to stay than you'd have found just a year or two ago. More are on the way.
Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on Facebook. Also check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.
This article is original to NorCalWine.com. Copyright 2013 NorCal Wine. Photos by Fred Swan. All rights reserved.
Review: New California Wine by Jon Bonné
- Book Reviews
- Written by Fred Swan
- Created on Monday, 30 September 2013 14:51
You can enjoy wine in an informational vacuum. Soak in its aromas. Delight in the texture and flavors. But you can't fully understand a wine without context.
With his soon-to-be-published book, Jon Bonné fashions a rich tapestry of context for California wine. He weaves history, science and his own extensive visits with producers into essays that are tremendously informative yet energetic and absorbing. It all begins with a brilliantly selected epigraph which speaks directly to the type of California winemaker Bonné is featuring.
I mention the epigraph not so much because its words are particularly revealing, but because of who said it and when. Wine production, here and elsewhere, is in a constant state of evolution. Even if you keep winemaking techniques the same from year to year the wines will change. Vines get older, sometimes sicker and eventually need to be replaced with young ones. We talk about climate change with urgency now because our awareness is high, but California's growing season had grown already longer and warmer by the 1980's than it had been in the 1950's, allowing later harvests and riper fruit.
Of course winemaking techniques have not stayed the same either. They altered due to scientific advancements, influences from overseas producers, better understanding of our own lands, the growing strength of university-based wine programs, changing tastes, economic circumstances and dozens of other factors. Yet, somehow, old is new again and there's a strong shift away from manufactured wine and also from wines that sacrifice nuance for palate impact. Bonné suggests today's most interesting and site-expressive California wines are being made by small, passionate (obsessive?) producers who are creating new sites, resurrecting old ones and practicing transparent, vineyard-centric winemaking that eschews chemicals, transformative techniques and aggressive oak—people like those Arpad Haraszthy described in 1891.
New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste does more than chronicle the evolution to revolution though. And, unlike many books, it doesn't focus solely on elite wineries nor dwell on personalities, family squabbles, a small handful of controversial topics or wineries with photogenic facades. It paints a complete picture—up and down the state, from true coast to the Central Valley's heart—of the scope of California wine, why it came to be that way and how a swelling wave of neo-traditionalists are taking it to heights that many, including Bonné himself, may have once thought impossible.
The book and its author have a clear point of view, but the writing isn't polemical. On the contrary, the case is built quietly but progressively through the words and endeavors of the producers themselves. For that matter, the object of the book isn't so much to convince as to inform.
This winemaking movement is happening and growing, whether he or I or you like it or not. Reading the book will give you a clear understanding of who these winemakers are, what they are—and are not—doing, why they make these choices and how it affects the character of the wine. You'll come away with hundreds of examples of wines to try so that you can taste the difference for yourself. Then you can be the judge.
I've been focused on California wine for quite some time now, have read and tasted widely, and spent a good deal of time at wineries and with winemakers. Yet there are many pages in New California Wine which taught me something new in every single paragraph. I'm pleased that, by design, the book reads well from front to back but is organized such that it can be also easily used for topical reference afterward.
There are three main sections to the book. Searching for the New California sets the stage. It takes us through the history, examines issues related to viticulture, dispels some stereotypes and introduces us to many of the new winemakers. The New Terroir: A California Road Trip dives into the most significant growing regions, from Napa to Santa Barbara, Sonoma Coast to Lodi. We learn what's unique about each area, who the main players are, what challenges they face and the styles of wine made. For each region there's a short sidebar, Three Bottle Tour, suggesting three wines that can serve as Cliff's Notes to the region for your palate. Wines of the New California highlights exemplary producers by varietal. Each of these sections consist of flowing narrative that builds on the previous sections. This is not a typical compendium. At the end of the book is a small collection of useful maps showing the wine regions and producer locations.
Jon Bonné is a transplant to California. Originally from the East Coast, he came here in 2006, by way of Seattle, full of perspectives based on a rich knowledge of wine from around the world and with a suitcase of concerns about those from California. But, in a short time, he's thoroughly grasped the state, this new movement and become one of its most influential chroniclers. I can't think of a better way to close out this year's California Wine Month than to pre-order New California Wine which will be released on November 5.
Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on Facebook. Also check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.
This article is original to NorCalWine.com. Copyright 2013 NorCal Wine. All rights reserved.
12 Things You Should Know about Sake
- General Interest
- Written by Fred Swan
- Created on Thursday, 26 September 2013 06:57
What is sake?
Sake isn't wine. It's not beer or a spirit either. Sake is alcohol made from fermented rice.
Alcohol levels in sake aren't as high as you might think.
Sake is commonly served in small cups that may remind you of shot glasses, but it isn't nearly so potent as a shot of whiskey. Sake is usually between 15% and 21% alcohol. That's similar to robust table wine on the low end and fortified wine at the high end.
The presentation for Morimoto's delicious Daiginjo at Morimoto restaurant in Napa. Photo: Fred Swan
The biggest differences between wine and sake in your mouth are that sake has much lower acidity and no tannins.
These differences are significant when it comes to food pairing. Because there are no tannins, sake can work with most any seafood. Sake is good with heavier proteins too, but you'll never need a ribeye to give it a smooth mouthfeel.
We're accustomed to matching food and wine based on acidity levels. Since acidity in sake is relatively low, you'll want to avoid pairing it with high acid foods like tomato sauces and dishes with a lot of citrus or with very creamy or chalky cheeses like Brie or soft goat cheese.
The three most important things to consider when pairing sake with food are palate weight, flavor profile and flavor intensity.
Because sake is higher in alcohol and lower in acidity than most wines, sake tends to have a smooth and relatively heavy mouthfeel. In my experience sake body ranges from medium+ to full. For a harmonious pairing, select sake that is similar in weight to your food. The higher the sake's alcohol and sugar content, the more body it's likely to have.
Like wine, sake can be simple, with just one or two obvious aromas and flavors, or very complex with five to ten things going on. Even in a complex sake though, there's often one category of flavors that dominates: tree fruit (apples, pears), light fruity aspects (lemon/lime pith, melon, cucumber), floral notes, umami (savory flavors like meat, mushroom and salt) or, in some aged or unpasteurized sake, oxidative flavors like toasted nuts and dry cheese.
Most sake flavors are derived from the rice, the strain of yeast and the mineral content of the water used. Some sake is strongly flavored with fruit extract though. Flavors include various berries, yuzu, plum and lychee. This type of sake tends to be sweet and is best enjoyed after-dinner.
Like wine, sake ranges from dry to sweet. Consider the level of sweetness when pairing sake with food.
There are three main ways to make sake that has residual sugar.
- Stop fermentation before the yeasts have consumed all of the sugar.
- Use yeast that dies naturally at an alcohol lower than can be produced by the amount of sugars available.
- Add fruit extract for sweetness and flavoring.
Sake flavor profiles are unique and quite different from wine.
To me, the primary aromas and flavors of sake are gentler than those of a wine. Instead of lemon or lime zest, I smell citrus pith. Instead of biting into a crisp green apple, I smell a bowl of uncut green apples. I get peach blossom rather than peach. An exception is licorice which can be nearly as assertive in sake as in wine.
One aroma/flavor I frequently find in sake is petrichor. To me it's almost an entire category of aromas like minerality is for wine. Petrichor is the scent of rain falling on dry earth. I love that smell and it differs depending on the season, what kind of surface the rain is falling on and what plants and flowers are nearby.
Today I tasted more than 50 different sakes. Within them I found a whole spectrum of petrichor. There was warm summer rain on a dirt path, light rain on a sidewalk and on a street. One smelled like mud from a heavy rain, another was rain in a flower garden. Very nice.
Sake is made from special rice.
The rice we eat is usually long and cylindrical. Sake rice is short and pudgy. More importantly, the bulk of its starch is concentrated in the center. Sugars derived from that starch fuel the fermentation process. Sake brewers can create different flavors and textures of sake by using most of each grain or by grinding them down until just that starchy core is left.
There are different grades of sake, based upon how much the rice was ground (aka polished).
- Futsu-shu doesn't require any milling at all. The whole grain—not including the husk—can be used.
- Honjozo uses rice that has been polished until only 61-70% or less remains.
- Ginjo means that just 51-60% of the grain was used.
- Daiginjo is made with rice that was ground down until 50% or less of the original grain remained.
The more the rice is polished, the more expensive the sake. This is partly due to the extra processing but mostly because so much rice is discarded. It takes roughly twice as much rice to make daiginjo as futsu-shu.
Dassai Sake offers ultra-premium daiginjo made from rice polished to 39% and 23%. Photo: Fred Swan
Many sake are fortified with a very small amount of distilled alcohol.
Adding alcohol adds to the body of the sake. It can also help extract more and different flavors from the rice. It's a totally legitimate and respected practice. Junmai designates a sake to which no distilled alcohol was added.
With very few exceptions, vintage is not a key factor in a sake's flavor.
Weather can have an impact on rice growing, but it doesn't have the big carryover effect on flavors that it does with wine. Occasionally, a producer will sell specially aged sake from a particular year. For the most part though, sake producers aim to have consistency from one batch to the next.
Sake is ready-to-drink when you buy it.
Even though vintage isn't critical, sake bottles list the production date. That's to help you know when you should drink it. Most sake should be consumed within one year of purchase.
If you open a bottle but don't finish it, cap it and put it in the fridge. It will be good for up to three weeks.
Sake doesn't have to come from Japan.
Sake is a very traditional Japanese beverage, but the word just means "alcohol." It's not a protected place name like Champagne or Port. There are some sake breweries in the United States. One, Takara Sake, is located in Berkeley. It has a tasting room plus a little museum. I highly recommend visiting them.
Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on Facebook. Also check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.
This article is original to NorCalWine.com. Copyright 2013 NorCal Wine. All rights reserved.
Tasting Report: 14th Annual Mt. Veeder Appellation Tasting
- Tasting Event
- Written by Fred Swan
- Created on Tuesday, 24 September 2013 22:46
Despite intense morning rains, the turnout for Saturday's Mt. Veeder AVA tasting at Hess Collection Winery was excellent. The outdoor event was saved by good preparation and hard work—organizers stretched a multitude of tarps over the arbor—and by good timing. Torrential downpour became random sprinkles as soon as corks were pulled.
And there was plenty of corks to pull. 28 wineries participated, most pouring multiple wines. Cabernet Sauvignon and related blends were the most common offering, but Syrah, Chardonnay and several other varieties—even Pinot Noir—were represented.
Overall quality was very high with most wines falling into my Highly Recommended range. As was the case last year, reds showed considerable diversity due to the Mt. Veeder AVA's complex nature. A multiplicity of soils, facings and slopes means no two growing areas are alike. The rugged topography makes large, contiguous vineyards nearly impossible too.
Climate unites Mt. Veeder's scattered growing areas. High altitude and relative proximity to the ocean results in one of the highest rainfall AVAs in Napa Valley. Similarly, the warm days are moderated by regular daytime breezes and cold nighttime air.
Three common threads appear in the red wines: medium+ body, elegant ripeness with cool-climate accents and, most obviously, structure of fine-grained or fine powdery tannins. This is consistent across varieties. While that makes abbreviated tasting notes seem repetitive, the typicity is welcome and reflects refreshingly light-handed winemaking.
Mt. Veeder is also yielding very attractive white wines. The fruit is always ripe and the wines never mean, but most are perky and supple. Chardonnay works well, as does Hess' Albariño. An experimental, under-the-table Marsanne/Roussanne from a producer that shall not be named was very appealing. I'd like to see more of that in the future, and perhaps Grenache Blanc.
I asked Yannick Rousseau whether the day's rain would have any adverse effects on Mt. Veeder's 2013 vintage. He didn't think so. White wine grapes have been harvested already and most reds need a couple more weeks on the vine, enough time to dry out. If there's a risk, it would be for ripe Zinfandel.
Wines of the Mt. Veeder Appellation Tasting
The wineries at the tasting were presented in reverse alphabetical order this year to give the back-of-the-alphabet folks a break. I've done the same here. Due to flow of the crowd, I tasted from both ends toward the middle. Regrettably, that meant I missed out on Mayacamas and Meadowcroft.
Y. Rousseau 2010 Chardonnay Milady Mount Veeder, $36
A great way to start the day: lemon, green and yellow apples, baking spice and a spray of white flowers. Lovely balance of fruit and acidity. Highly Recommended.
Y. Rousseau 2010 Cabernet Sauvignon Le Roi Soleil Mount Veeder, $65
Medium+ body and tannins (fine-grained) with attractive flavors of black currant, blackberry, cocoa, spice and dark flowers. Lengthy. Highly Recommended.
2012 Yates Family Viognier Mount Veeder, $38
Rich with sweet honeysuckle and nectarine. Very long finish. Recommended+
2009 Yates Family Alden Perry Reserve Red Blend Mount Veeder, $65
Dusty black currant, spice, chocolate, oak and vanilla. Fine-grained tannins. Recommended+
2010 Vinoce Cabernet Franc Mount Veeder, $60
Oak, dusty and spicy fruit, tobacco leaf. Moderate fine-grained tannins. Recommended.
2010 Vinoce Cabernet Sauvignon Mount Veeder, $75
Dry herb, dark fruit and spices, oak. Medium+ body and tannins (fine talc). Recommended.
2006 Veedercrest Cabernet Sauvignon Mount Veeder, $125
Veedercrest ages their Cab for 48 months in French oak and two years in bottle before release. Very chocolatey with cedar, red cherry, oak and coconut. Medium+ length. Highly Recommended.
2009 Trinchero Napa Valley Cabernet Sauvignon Cloud's Nest Vineyard Mount Veeder, $70
Ripe dark berries, cocoa, spice and oak flavors with medium+ body and tannins (light powder). Long finish. Highly Recommended.
2011 Spotted Owl Chardonnay Mount Veeder, $45
Lightly-textured with medium to medium+ body and flavors of poached pear and spice. Recommended.
2011 Spotted Owl Pinot Noir Mount Veeder, $50
Pinot Noir wouldn't be in my top ten expected red wines from Mt. Veeder, but I'd be happy to drink this nonetheless. Earth, brown spice, red cherry and toast flavors with body and fine tannins just north of medium. Medium+ finish. Highly Recommended.
2008 Spotted Owl Syrah Alexandra's Cuvée Mount Veeder, $45
A nicely balanced Syrah of medium+ body with minty black fruit. Highly Recommended.
2009 Spotted Owl Cabernet/Syrah Mountain Cuvée Mount Veeder, $45
Black currant and cocoa flavors with medium+ body and fine-grained tannins. Very good length. Highly Recommended.
2009 Spotted Owl Cabernet Sauvignon Mount Veeder, $85
A savory, earthy Cabernet with black currant and cherry, spice and dry herb. Medium+ body with loads of fine-grained tannins. Well-balanced, flavorful and very long. Very Highly Recommended.
2010 Rubissow Merlot Mount Veeder, $38
Medium+ body and tannins of light powder. Flavors include minty, dark red cherry, herb and vanilla. Recommended+.
2010 Rubissow Cabernet Sauvignon Mount Veeder, $60
Full-bodied with plenty of fine, powdery tannins. Nicely ripe black currant, dry herb and cocoa. Highly Recommended+.
2007 Rubissow Reserve Cabernet Sauvignon Mount Veeder, $125
Built for cellaring and a little tight on the nose now, the flavors are a good balance of oak, black fruit and dark flowers. Medium+ body and tannins, long finish. Very Highly Recommended.
2005 Robert Craig Cabernet Sauvignon, inquire at the winery
Cedar, red currant and currant leaf. Nearly full-bodied with matching tannins of fine grain and chalk. Long. Highly Recommended+.
2010 Robert Craig Cabernet Sauvignon Mount Veeder, $70
Almost full-bodied with plenty of fine-grained, drying tannins. Ripe blackberry, black cherry, vanilla, sweet spice and caramel. Medium+ length that will gain generosity as the tannins resolve. Highly Recommended+.
2005 Renteria Cabernet Sauvignon Tambor Vineyard Mount Veeder, $120 (1.5 liter)
Highly aromatic with notes of cedar, black currant and forest spice. Medium+ body and fine, mouth-coating tannins. Long and well-balanced through. Very Highly Recommended.
2007 Renteria Cabernet Sauvignon Tambor Vineyard Mount Veeder, $50
Outgoing, ripe red and black cherries, spice and vanilla. Nearly full-bodied with medium+ fine, mouth-coating tannins and notable acidity. Very highly Recommended.
2008 Renteria Cabernet Sauvignon Tambor Vineyard Mount Veeder, $50
Black cherry, sweet oak and spice in a nearly full-bodied wine with medium+ tannins (fine, mouth-coating) balanced by acidity. Highly Recommended.
2007 Random Ridge Cabernet Sauvignon (25% Cab Franc) Mount Veeder, $50
Medium+ body, loaded with a mix of fine, light and chalky tannins. Cedar, red and black currants and blueberries. Medium+ length. Cellar or grill a rib eye. Recommended+.
2009 Random Ridge Forunata Sangiovese (and a splash of Cab) Mount Veeder, $35
Minty dark fruit, tangy red cherry, dried rosemary and spice. Medium+ body and tannins (drying, fine grain and powder). Medium length. Decant or cellar. Highly Recommended.
2007 Progeny Cabernet Sauvignon Special Selection Reserve Mount Veeder, $150
A powerful, nearly full-bodied wine with a wealth of fine and light-grained, drying tannins. Oak dominates the black fruit and spice now but will fall into balance with the cellar time this wine deserves. Long finish. Very Highly Recommended.
2009 Paratus Cabernet Sauvignon Mount Veeder, $70
Plush black currant, oak, spice and resinous herb. Just about full-bodied with corresponding tannins (fine-grained and drying). For the cellar. Highly Recommended.
2010 O'Shaughnessy Estate Cabernet Sauvignon Mount Veeder, $100
Full of delicious ripe and tart black currant, spice, sweet herb, oak and chocolate. Medium+ body and surprisingly fresh with scads of fine, drying tannins. Quite long. Very Highly Recommended+.
2009 Mount Veeder Winery Cabernet Sauvignon Elevation 1,550 Mount Veeder, $80
Earthy spice, forest floor, dry herb, black cherry and cocoa. Medium+ body and drying tannins of fine-grain and talc. Highly Recommended.
2009 Mount Veeder Winery Reserve Red Wine (96% Cabernet) Mount Veeder, $80
Medium+ body and fine-powdery tannins. Flavors of earthy spice and very ripe black currant. Recommended+
2010 Mt. Brave Malbec Mount Veeder, $75
Malbec built in a Cabernet style with bold flavors of earth, spice and caramel surrounding a core of lively purple fruit and blue berries. Nearly full-bodied with fine-grained and talc-like tannins. Strikes a balance of friendliness and structure. Highly Recommended.
2010 Mt. Brave Merlot Mount Veeder, $75
Luscious earthy spice, licorice and dark fruit. Medium+ body and tannins with very good length. (The wine was decanted for four hours.) Very Highly Recommended.
2010 Mt. Brave Cabernet Sauvignon Mount Veeder, $75
A powerful yet balanced wine with dark, earthy spice, plum and black currant. Nearly full-bodied with fine-grained tannins. (The wine was decanted for four hours.) Very Highly Recommended.
2009 Mithra Cabernet Sauvignon Mount Veeder, $230
Full-bodied, rich and delicious with spicy dark fruit and fine-grained tannins. Very Highly Recommended.
Meadowcroft - Not tasted
Mayacamas Vineyards - Not tasted
2006 Marketta Chardonnay Mount Veeder, $36
A delightful Chardonnay with medium+ body, light-grained texture and flavors of smokey mineral, pear, toast and lemon oil. Highly Recommended.
2006 Marketta Red Blend (Cabernet Sauvignon, Merlot, Malbec) Mount Veeder, $85
How did a Bordeaux get into a Mt. Veeder tasting? Spice and black currant with feral overtones and fine-grained tannins. Medium+ body. Very Highly Recommended.
2012 Marketta Chardonnay Mount Veeder, $36
To be bottled in two months: Spicy baked apple, dried lemongrass and just-ripe pear. Full-bodied. Highly Recommended.
2009 Lampyridae Communication Block Red Wine Mount Veeder, $50
A Syrah/Cabernet blend showing chocolate, black currant, blackberry and oak with medium+ body. Recommended.
2010 Lampyridae Communication Block Red Wine Mount Veeder, $50
Aaron Pott took on the winemaking in 2010 and this cuvée is also 100% Syrah. A gorgeous wine with earthy spice, white pepper and leathery dark fruit. Medium+ body with moderate, fine-grained and talc-like tannins. Very Highly Recommended.
2010 Lampyridae Communication Block Cabernet Sauvignon Mount Veeder, $100
Dark spice, earth and black currant. Medium+ body and tannins (fine-grained) and length. Highly Recommended.
2010 Lagier Meredith Syrah Mount Veeder, $48
Disciplined but flavorful with plum, dark berries, dusty earth and white pepper. Medium+ body and drying tannins of fine-grain and talc. Medium+ length. Will be even better with decanting or age. Highly Recommended+.
2011 Lagier Meredith Tribidrag Mount Veeder, $4
Zinfandel by any other name would taste as sweet. And Tribidrag is, in fact, another name for Zinfandel. Black pepper, dark berries and a hint of peach on the nose. Medium+ body, moderate talc-like tannins and a lengthy finish. Highly Recommended+.
2012 Lagier Meredith Rosé Mount Veeder, $20
Crisp peach, pear and fresh berries. Recommended+.
2012 Hess Pinot Gris Small Block Series Mount Veeder, $28
Nearly full-bodied with apple, pear, baking spice and nectarine. Long, tasty finish. Recommended+
2012 Hess Albariño Small Block Series Mount Veeder, $28
Grapefruit, nectarine, spice and white flowers. Mouthwatering. Highly Recommended.
2009 Hess Collection 19 Block Cuvée Mount Veeder, $40
A complex blend of Bordeaux varieties delivering spice dark berries and black currant, chocolate and oak with medium+ tannins (fine grain and talc). Recommended+
2010 Hess Collection Cabernet Sauvignon Mount Veeder, $55
Leafy black currants and spice. Medium+ body, fine-grained and chalky tannins. Recommended.
2010 Godspeed Vineyards Chardonnay Mount Veeder, $30
Straight-forward but pleasant with ripe yellow apple and baking spice.
2006 Godspeed Vineyards Trinity (Malbec, Cabernet & Syrah) Mount Veeder, $45
Resinous dark fruit and spice.
2008 Godspeed Vineyards Cabernet Sauvignon Mount Veeder, $50
Black fruit and cocoa with drying, fine-grained tannins. Recommended
2009 Foyt Family Wines No. 77 Cabernet Sauvignon Mount Veeder, $85
2011 Fontanella Chardonnay Mount Veeder, $34
Green pears and spice, medium acidity. Recommended+
2010 Fontanella Cabernet Sauvignon Mount Veeder, $54
Black fruit, dark spice and oak. Well-structured with fine-grained and chalky tannins. Lengthy. Recommended+.
2009 Fields Family Cabernet Sauvignon Dr. Konrad's Vineyard Mount Veeder, $59
Full-bodied with light-grained and chalky tannins. Spicy, wild blackberry flavors and surprising acidity. Highly Recommended.
2010 Fields Family Cabernet Sauvignon Dr. Konrad's Vineyard, barrel sample
Almost full-body with light-grained tannins. Cocoa, spice, black currant and currant leaf. Highly Recommended.
2010 Chateau Potelle Cabernet Sauvignon Mount Veeder, $75
Spice, black fruit and medium+ body and fine-grained tannins. Recommended+.
2010 Chateau Potelle Cabernet Franc Mount Veeder, $39 (375ml)
Almost cologne-like masculine aromas of exotic and foresty spice hover around a core of dark red cherries. Medium+ body with substantial, fine-grained tannins. Highly Recommended.
2010 Chateau Potelle Merlot Mount Veeder, $39
Leafy and spice with tangy red fruit. Medium+ body, fine-grained and chalky tannins. Recommended.
2009 Anthem Cabernet Sauvignon Mount Veeder, $95
Spice, underbrush and dark fruit. Medium+ body with drying, fine-grained tannins. Recommended.
Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on Facebook. Also check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.
This article is original to NorCalWine.com. Copyright 2013 NorCal Wine. All rights reserved.
New Research: How Our Brains Categorize Aromas
- General Interest
- Written by Fred Swan
- Created on Monday, 23 September 2013 07:41
You smell. I do too. Scientists can't tell us precisely how though.
The physical structures that allow us to sense aromas are well-known, but the way we parse and categorize olfactory information is much less clear. Our sense of smell isn't connected to the brain through the same pathways as our visual, auditory and tactile sensors. It's not even connected to the same part of the brain.
A trio of researchers has just published a paper that may improve our understanding slightly. The study is called Categorical Dimensions of Human Odor Descriptor Space Revealed by Non-Negative Matrix Factorization. It's authors are Jason B. Castro, Arvind Ramanthan and Chakra S. Chennubhotla—a neuroscientist, a computational scientist and an expert in computational and systems biology.
As you may have gathered from the title, it's written for researchers and experts not the general interest reader. The article assumes considerable prior knowledge, is replete with specialized terminology and features several pages of text such as "we first examined the structure of H, the matrix of odor weights obtained from NMF (recall that H corresponds to an odor), and defines a point in 10-dimensional descriptor spaced spanned by W." The paper is freely available online though, so you might read it skim it look at the colored charts.
Here's the gist of it:
As we pick up an aroma, our brain rapidly identifies a number of attributes for the scent. Unlike our sense of taste which we know to resolve just five flavor dimensions (sour, sweet, salty, bitter and umami), there are many potential attributes for smell. They have not been fully identified, prioritized or explained. And the number of these dimensions for any particular aroma is very large which makes analyzing or categorizing the totality of an aroma extremely complex.
The authors applied mathematical algorithms, used in other areas of science to simplify complex, multi-dimensional data, to olfaction. This enabled them to do two things. First, it proved that this particular analytical approach [non-negative matrix factorization] is effective with respect to analysis of smells. Second, the researchers were able to identify what appear to be the ten principal qualities or categories of aromas, each category linked to a number of molecules that generate such aromatics.
These basic categories each have many incarnations but, for simple identification, might be labeled by their most prominent members: fragrant/floral, woody/resinous, fruity (non-citrus), putrid/decayed, chemical, minty/peppermint, sweet, popcorn, pungent and lemon/citrus. Here's a table showing those categories and the most important members of each.
If you've seen wine aroma wheels or aroma categories used by sommeliers or WSET, then the table will look quite familiar. There are interesting differences though. For example, citrus and non-citrus fruit are clearly delineated but non-citrus such as cherry, pineapple and banana are all in the same category. There is also overlap. Cut grass falls into woody/resinous but also citrus. Some attributes are more general characteristics than analogs to physical objects. For example, floral, citrus, sweet and fruity categories can all result in an aroma being described as "light."
From Categorical Dimensions of Human Odor Descriptor Space Revealed by Non-Negative Matrix Factorization
Further studies using this mathematical technique may break a lot more ground for industries such as wine and perfume. The current analysis was based on a standard set of aromas used by researchers. It may not have included specific notes of interest to us, like oak and aspects of minerality. And it clearly wasn't a goal to prioritize wine-centric aromas in any way.
I look forward to follow up efforts. Better understanding how our brains naturally categorize wine-related aromas will help us become better analytical tasters. It will also guide us in communicating aromas to consumers in the way they will most readily grasp.
Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on Facebook. Also check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.
This article is original to NorCalWine.com. Copyright 2013 NorCal Wine. All rights reserved.


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CSULB Fall 2012 BSN - page 3
Hi! I think the CSULB School of nursing recently post new pool statistics including those who were chosen for Fall 2011. Knowing that the rating average is 8.91/10, that seems like a huge difference than the previous... Read More
- 0I know a couple people in your lab though. :P
Yeah my head hurts from studying. There is too much information. I'm just re-reading my notes over and over. How are you studying?
Yeah, I need an A in micro and 90%+ on the TEAS just to score around 9.3.
- 0I only know one person in yours. Well I recognize others from chem140 that leave from the lab before me, maybe you're one of them haha!
I'm rereading my notes and reviewing the 2nd exam. I wish I did that for the first exam.
A 90%+ on the TEAS isn't impossible, but it is kind of weird how they score it. Total I got 137/150 questions right which is a 91.3% raw score, but they curve it to the difficulty of the test so I got a 88.7%, lame. Theres a good amount of anatomy/physio on it though. I actually scored highest in the science section. And there were a few things from microbio on it, like reading the genetic code chart, prokaryote/eukaryote and genotype/phenotype stuff. A 9.3 with a course in progress is a good score though. Close to mine if I get a B in micro. I'm retaking the TEAS next friday at csulb hopefully I can get a 90%+Last edit by Spiffyness on Dec 7, '11
- 0Haha did your instructor know you took pics of the exam? It should be helpful though.
I heard they don't reuse questions, but will test on the same concepts and obviously, there will be lots of questions on the new information (ELISA, enterotube, and bactercult).
Wow, a 137/150 is 88%. That does suck that it's weighted! Good luck on taking it again. I honestly think you have a competitive score, but if you can score higher, go for it! I'm glad I have the winter break to study for the TEAS, especially since I haven't taken anatomy yet.
- 0I'm pretty sure he saw me and other people doing that, don't think he really cared. The new info isn't that hard, I'm more worried about remembering stuff from exam 1.
That is good that you have winter break to study for it, I only had a week before the TEAS to study and I remember it was the week that we had the first lab exam so I was even more stressed.
- 0Yeah your instructor seems really laid-back, but too bad I have the best one.
I need to study up on ELISA. It still confuses me, especially interpreting the graphs. I'm worried about information on exam #1 as well. I forgot a lot of it.
At least you'll be retaking the TEAS at the end of finals week and then you can enjoy your break.
- 0Haha, I wouldn't doubt it. Nothing against my lab instructor though :P
Hmm I haven't gotten to reviewing the ELISA yet. Still studying the first exam notes. Do you happen to remember the stain used for fungi? Or is it just wet mount preparation?
- 0We used a wet mount for fungi. Don't forget about germ tubes.
- 0Germ tubes? Don't remember that
- 0Germ tubes are produced by Candida albicans from incomplete budding. Once nutrients are finished, germ tubes penetrate and look for new nutrient sources. We had to count them under a microscope on the first exam. Does it sound familiar now?
- 0Are you referring to the psuedohyphae?

subset: commoncrawl


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Reservoir in Childress County, Texas, USA.
Latitude: 34.47528 : Longitude: -100.37194 : Elevation: 1793 ft
Blogs and Websites Near Baylor Lake, Texas - GeoURL
Baylor Lake Map - Multimap
Baylor Lake Street Map and Satellite Photo - Google Maps
Baylor Lake Aerial Photo and Topo Map - Terraserver
Baylor Lake Map - MSN
Environmental Hazards, Flood Area Maps, Boundaries - EPA
Baylor Lake Area Map - MapQuest
Weather Forecast near Baylor Lake - Multimap
The weather forecast links don't work for all places yet.
Some random places: Abnaki Camping Center Uhi Pocket Eiguren Ranch TNT Creek PW - 2 Mine


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Librarian by day, ghost hunter by night. Living Single and Spooky! Welcome to the Velmaverse, where I rule and that's that! Any drama and it's a Block Party.
1,171 followers
Nominations are now closed and will open in early 2015. See below for a list of last year's categories.
Entries are now open for the Shorty Awards recognizing the best professional social media accounts and campaigns of 2014. Upcoming deadline to enter is February 19, 2015. Find out more about the Shorty Awards for Brands & Agencies
The Shorty Awards honor the best of social media. Millions of people participate in The Shortys to recognize individuals and organizations producing great content on Twitter, Facebook, Tumblr, YouTube, Foursquare and the rest of the social web. The 7th annual ceremony will be held in April 2015 in New York City and live streamed internationally.


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Critical flaw discovered in IBM DB2
IBM's DB2 database management system contains a flaw that could be exploited remotely by an attacker to take control of a system.
IBM has issued a patch to plug a critical flaw in its DB2 database management system that an attacker could exploit to take complete control of a system.
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The flaw was discovered in DB2 version 9.1 Fixpack 2 Enterprise server edition. A buffer overflow condition exists within the sysproc.auth_list_groups_for_authid function.
The discovery was made Ariel Sanchez of New York City-based database security vendor, Application Security Inc. The vendor issued an advisory Friday for the DB2 flaw after IBM released a fix.
Dig deeper on Database Security Management
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Review: Cast of 'Anything Goes' charms at Ursuline Academy
Ursuline Academy's production of the timeless musical proved to be a well spent night at the theatre that brought audiences to tears and laughter as they tapped their feet along with the infectious music of the era.
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Unbiased Reviews by Real People
Simple. I like it.
I wanted to replace my Tamron 70-300. The Tamron was OK, and I had gotten it because for a while the Canon 70-300 USM lenses weren't available. My problem was, the Tamron didn't focus quick enough.
I wanted to be able to quickly point to a bird in flight and try to grab it. Now, with this new Canon lens I can. Of course, nothings perfect when trying to capture a bird flying by, but it's pretty good.
I'm no super geek expert. Not gonna talk about aperatures and abberations and anal-osities. I just like to pick up my Canon Rebel XT, and shoot. Always hand-held. And the IS (image stabilizing) is perfect for this. I've been getting some pretty good shots at speeds I should get blur from. Like 1/100 @ 300mm. Will I say 'super' sharp? No. But, very good considering hand-held, with low lighting (had to use ISO 1600), and the Deer and her two fawns just didn't want to wait for better lighting. :)
Well, it's not as small as it seems. Or as light as reported. Part of the reason I got the DO was for the smaller size, and the ads make it 'look' small, but it's only about an inch shorter than my Tamron 70-300. Which it makes up for by being wider. So Wide that the base of the camera is even with the lens diameter. And, you 'feel' the heft. It's not a ton, but you know it's there.
I still like it beside the small downsides. Sure, it might not be as good as the L series. And, it's more expensive than perhaps a similar L series lens. But, I don't want one of those big white lenses. I like to blend in with the crowd. It's bad enough most people are now used to small cameras, and here I come with one of 'dem dere big ol' cameras wit dem fancy lenzes. Add a white lens and hooo boy, we've got ourselves a papparazzi fella.


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How to Carve a Turkey, In Pictures
Carving a turkey can be a daunting task, but it's worth doing right after hours spent brining, basting, and what-have-you. This how-to photo guide from POPSUGAR will ensure that your sliced bird looks as good as it tastes come turkey day.
Need some recipes for the perfect turkey and other holiday fare? Check out this traditional Thanksgiving menu.
Start to Remove the Breast
Make an incision parallel to the breastbone, using the tip of the boning knife, in order to tear the skin as little as possible.
Anna Monette Roberts


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My car is reving and jerking. No matter how much I pressed on the gas the car would go no more than 20 miles and hour, and if I tried to go faster the car would almost stock and the enging reved like I was just sitting still. I pulled into the driveway, put the car in reverse to back up, and then put the car in drive and it continued to go in reverse.
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2000 Lexus RX300 Question: My engine ir reving, and jerking. Do I need a new transmission.
gduffy, Simi Valley, CA, January 28, 2013, 20:38
3 Answers
Answer #1csubak30 January 28, 2013, 21:43Master
Either a transmission problem or....hopefully the transmission position sensor is all that needs replaced (TPS sensor) Either way you will probably need a diagnostic done at a trans. shop.
Answer #2Greg's Orange Auto (14262 Answers) , Orange, CA - (714) 361-9386globalhelper January 29, 2013, 06:06Master
seek a free diag from aamco the ck prices. post codes if avail
Answer #3ijl May 28, 2013, 10:19Rookie
My car is slow starting. I recently had a new battery, but it is still slow starting. I have to press the key hard into the ignition and after several trys it will start. I have haD A sensor replaced and a tune up, butI am still having a slow start problem.
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Thrillist Snow Guide: Vail, Colorado
Vail, Colorado is one of the largest single-mountain ski resorts in the world. Here's a snow guide to a winter day in the ski town.
Supper On The Slopes: 8 New Ski Resort Restaurants
Ski or snowboard into one of these ski resort restaurants and fill up with lamb chops, bison burgers and beef tenderloins before carving up the rest of the mountain.
Name 2 Epic Ski Runs, Get A Lusten Season Pass
Before you know it, it will be ski season, and the people at Lutsen are hoping you can help them name two new ski runs.
Minn.'s Voyageurs Park Trails Close For Season
Here's a sign of hope for Minnesotans tired of winter. All trails in Voyageurs National Park in far northern Minnesota have closed for the season because of warm weather.
30 Synchronized Skiers
Check this out!
Last-Minute Snow Saves City Of Lakes Loppet
Sunday's snow has been great news for a big cross-country ski event in Minneapolis. The City of Lakes Loppet Ski Festival will go on with no major changes.
Afton Alps Ready For Vail Makeover
Afton Alps was created in 1963 by three local farmers, and over the decades thousands of Minnesotans have skied and worked there.
DEFEND YOUR RIDE: Corriann At The Hyland Ski Jump
"It fits the kids really well." – Corriann and her Mazda 5
Minn. Man Skis Again After Overdose Left Him In A Coma
Doctors call a Minnesota man's recovery a miraculous event after a brain injury that left him in a coma.
Police: Chair Lift Collapses, Injures 2 In Wabasha
A chair lift accident left two people injured at a ski resort in Wabasha, Minn., Saturday afternoon authorities said.
A Guide To The Mora Vasaloppet
It's one of only four that take place around the world each year: the Mora Vasaloppet USA. And in 2012, the U.S. version of the Swedish ski race turns 40.
Minneapolis Hosts National Skiing Competition For Youth
Hundreds of young athletes are in Minneapolis all this week for the National Cross Country ski races known as the Junior Olympics.
Wis. Boy, 12, Killed In Ski Accident In Duluth
Duluth police say a 12-year-old boy from Wisconsin was killed in an apparent skiing accident while on a church trip.


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Litchfield parents urge restoration of money for world language teacher, books
LITCHFIELD -- Parent after parent at a hearing Wednesday urged the Board of Finance to restore $47,500 in education spending to the proposed budget of $27.61 million.
The money would represent one world language teaching position, and new books for school libraries.
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Insurance & Liability Issues
Click on the links below to find information about insurance and liability issues for College offices and departments. If you don't find your question answered here, or if you need further information, please contact the Business Services Office at 802.443.5504.
Personal Health Insurance:
In order to be certain that students will be assisted in meeting the unexpected and sometimes heavy expense of an illness or accident, Middlebury College requests all students to have personal health insurance. If you do not already have health insurance that will provide coverage while at Middlebury, you should obtain coverage prior to arrival on campus. International students, in particular, should ascertain that their health insurance is valid in the U.S.
Student Insurance
All students enrolled at Middlebury College or in Middlebury College programs are required to have health insurance.
Information about health insurance requirements can be found at the College Business Services office.
Other useful forms can be found below and on our Forms page.
Certificate of Insurance for Independent Contractors
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Do I have health insurance through Middlebury College?
All undergraduate and graduate students enrolled at Middlebury College are automatically enrolled in the mandatory student accident only insurance plan. This plan provides coverage for accidents sustained during the academic year (September 1 through May 31). The voluntary sickness insurance, which can be purchased through Gallagher Koster Insurance, provides coverage for illness from September 1 through August 31. For more information regarding insurance benefits or to enroll in the sickness plan, please visit the
Health Insurance For Middlebury College Students
If you have any questions related to benefits, enrollment and how the plan works, please contact:
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Originally published July 16, 2014 at 8:44 PM | Page modified July 17, 2014 at 12:16 PM
Little-used 2-iron will get workout at British Open
The long iron helps keep the ball flatter and lower, making it less likely to be taken away in the blustery conditions of links golf.
The New York Times
143rd British Open
Course: Royal Liverpool Golf Club, 7,312 yards, Par 35-37—72
TV: Thursday and Friday, 1 a.m. to noon, ESPN. Saturday, 4 a.m. to 11:30 a.m., ESPN. Sunday, 3 a.m. to 10:30 a.m., ESPN
HOYLAKE, England — Players take great care setting the table for the British Open, a formal — and for many, foreign — event. For this one week, many will take out and polish off the club that, like a salad fork, is reserved for special occasions. It is the 2-iron, the nearest thing the golfers have in their bag to a repellent for the British links courses' biggest pest, the pothole bunker.
In 2006, the last time the tournament was held here at Royal Liverpool, Tiger Woods used his long irons to steer clear of the penal fairway bunkers, never finding one on his way to his 11th major title. The other players, including Bubba Watson, the longest hitter on the PGA Tour with a 314.1-yard average drive, took note.
When it came time to pack for this event, Watson, the reigning Masters champion, made a trip to the golf room in his Florida house — the same one Woods called home in 2006 — and retrieved a 2-iron from a storage unit.
"I haven't used it all year until this week," Watson said.
For Watson, whose driver is like his security blanket, it is a psychological stretch to stake his fortunes on a seldom-used club.
"I've played the last couple of days with it, and I've hit it pretty decent," Watson said Tuesday. "Now, in the pressure of the golf tournament it might not feel the same."
Phil Mickelson, who on Thursday opens defense of the title he earned at Muirfield, is another player who uses his 2-iron only when competing on links courses. The 2-iron is to Mickelson, Watson and others what grass-courts shoes are to the world's top tennis players: a one-major curio.
"That's why playing last week was important," said Justin Rose, who made liberal use of his 2-iron on the way to winning the Scottish Open in his tuneup for the 143rd British Open. "Because it's all very well to hit it perfectly, but you need to understand with your club what your miss is or what the tendency is for it, if it doesn't go to plan. I don't think you only really know that once you get a scorecard in your hand."
Mickelson, who last year became the first player to win the Scottish Open and British Open in consecutive weeks, said a short practice session on the range was all it took to get reacquainted with his old friend, the 2-iron.
"Maybe a half-hour of practice on the range just to develop the confidence in it," Mickelson said, adding: "You would think it would take a little bit more time to get used to, but it's not like it's a new club. It performs the same as it did last year and the year before."
Rory McIlroy, who smashed a drive 430 yards downwind in the first round last week at Royal Aberdeen, said he planned to use his 2-iron as much as his driver.
"I think it will be an important club," he said.
On the lush courses of the PGA Tour, nearly every tee box calls to mind a batting cage, with the players swinging freely at targets at a specific distance because they know the ball, once it lands, typically will not roll very far. On the harder ground of the windswept links courses, the ball can run for several yards.
The advantage of using a long iron as opposed to a wood is that the ball's trajectory is flatter, so it is less vulnerable to the gusts.
"In links golf it's not as crucial to know how far a ball flies with any given club," Rose said. "Because the elements are so drastically different and the bounce is so unpredictable and the calculations that you're making, it's not an exact science."
McIlroy is taking the 5-wood out of his bag to make room for his 2-iron.
"I just think for this terrain and the conditions and the wind, the 2-iron just goes that little bit lower, and there's a bit of a better flight on it, which is obviously better for these conditions," he said.
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stiffness, myalgia, polyarthralgia, numbness or tingling, headaches, and nausea), psychologic distress (feeling nervous, worrying, feeling distant or cut off, depression, and anxiety), and panic (anxiety attacks; a racing, skipping or pounding heart; attacks of chest pain or pressure; and attacks of sweating). They confirmed them in a separate factor analysis in the validation sample. They also conducted factor analysis in the nondeployed group and found the same three factors, which accounted for 29% of the variance. Thus, the study did not support the existence of a new syndrome. The authors noted the difficulty of attributing to a single condition the increased reporting of nearly every symptom in every bodily system. The strengths of this study included the size and diversity of its study population and the inclusion of nondeployed veterans. It also had a substantially higher participation rate (90.7%) than earlier studies.
Ismail and colleagues (Ismail et al. 1999) applied factor analysis to a large representative sample of UK veterans. They were able to identify three fundamental factors, which they classified as related to mood and cognition (headaches, irritability or outbursts of anger, sleeping difficulties, feeling jumpy or easily startled, unrefreshing sleep, fatigue, feeling distant or cut off from others, forgetfulness, loss of concentration, avoiding doing things or situations, and distressing dreams), the respiratory system (unable to breathe deeply enough, faster breathing than normal, feeling short of breath at rest, and wheezing), and the peripheral nervous system (tingling in fingers and arms, tingling in legs and arms, and numbness or tingling in fingers or toes). The pattern of symptom reporting by Gulf War veterans differed little from the patterns reported by Bosnia and Gulf War-era comparison groups, although the Gulf War cohort reported a higher frequency of symptoms and greater symptom severity. The UK authors interpreted their results as arguing against the existence of a unique Gulf War syndrome. Strengths of the study were its two comparison groups and its ability to compare how well its three-factor solution fit its Bosnian and nondeployed ("era") cohorts. As with the study by Haley et al. (1997b, see below), however, a lower-than-ideal response rate of 65% may have introduced selection bias.
In a population-based study of all Australian Gulf War veterans, Forbes and colleagues (Forbes et al. 2004) applied factor analysis to findings from a 62-item symptom questionnaire. Symptom reporting was ordinal: "none", "mild", "moderate", and "severe". Three factors were found that accounted for 47.1% of the variance: psychophysiologic distress (23 symptoms), cognitive distress (20 symptoms), and arthroneuromuscular distress (six symptoms). They were broadly similar to factors in previous analyses and were the same as factors found among nondeployed Australian veterans. However, although the prevalence was similar among deployed and nondeployed veterans, factor scores were higher among the deployed than among the nondeployed. That indicates greater severity of symptoms. The authors concluded that there was no evidence of a unique pattern of self-reported symptoms in deployed veterans. One limitation of this study is that most members of the Australian cohort were from the Navy, so its generalizability to services and personnel from other countries, particularly the United States, may be limited. Nonetheless, its inclusion of all Australian Gulf War veterans and a stratified random sample of nondeployed Gulf War-era Defence Force personnel eliminated the potential for selection bias that other studies had more difficulty in controlling. It is also valuable in setting a baseline of unexplained illness as an effect of deployment itself without the overlay of direct combat and environmental exposures more commonly encountered on land.


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- TechKnow Bytes - http://blogs.denverpost.com/techknowbytes -
Ever yelled at your computer? You're not alone.
Posted By Andy Vuong On December 19, 2011 @ 10:22 am In General,Technology | 2 Comments
Three in five office workers have yelled at their computer, and nearly one in four say they've "wanted to quit their jobs because of frustration with software programs," according to a survey released today by Denver-based business software services provider TrackVia [3].
Other findings from the survey:
– 5 percent said they wasted more than 10 hours per month because of software-related problems
– 22 percent said they wasted four to 10 hours per month
– 29 percent said they wasted one to three hours per month.
– 35 percent said they wasted up to one hour per month.
– 9 percent said they don't waste any time because of software issues
The findings are based on surveys Amplitude Research conducted this month with 350 non-IT and non C-level employees in the U.S. who use computers and software daily as part of their job.
Article printed from TechKnow Bytes: http://blogs.denverpost.com/techknowbytes
URL to article: http://blogs.denverpost.com/techknowbytes/2011/12/19/ever-yelled-at-your-computer-youre-not-alone/2345/
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text:
Watch this Author's files
contribute don't pollute
you saved a couple of characters
I love it, and I use it all the time.
One mod I have made for axes which live inside UICONTAINERS...
fgh = get(axh,'Parent');
while ~strcmp(get(fgh,'Type'),'figure')
fgh = get(fgh,'Parent');
Heads up, set(gcf,'color','none') is going away. I am getting warnings..
rem(floor([0:((2^n)-1)].'* pow2(0:-1:-n+1)),2)
from JOS, did not compare speed
Comment only
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Simply connect with Facebook and kiss those password blues away,
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A disciple of Jesus, husband to Jen, father of Siobhan, Oscar & Caoilainn, dreamer, storyteller, missional church planter, Social Entreprenuer, Holy Fool


text:
|3 beds
|2.0 Ba
This gorgeous home has 3 bedrooms and 2.5 bathroom and a bonus room that can be used for a 4th bedroom or entertainment room. It is located in a close-knit, family friendly community with a strong, active neighborhood association. It has a separate living and dining area. The open kitchen has plenty of cabinet space and it has a breakfast area. The master bedroom features a sitting area with a fireplace and a private balcony off the master. The master bath has a double vanity. The backyard is fenced in for your privacy. This home has a lot of details and it won't last long for this price!
|District Type
|School District
|Unified School District
|Dekalb School District
|This listing is priced
|Zip Code
|20% more than
|30083 Homes for Rent
|17% more than
|Homes for Rent in Stone Mountain
|11% more than
|DeKalb County Homes for Rent
|6% more than
|GA Homes for Rent
|Unified School District
|14% more than
|Homes for Rent near Dekalb School District


text:
Define a Liberal
- Cornbread714
- Posts: 10609
- Joined: Sun Mar 22, 2009 11:11 pm
spock wrote:Thanks CornBread - I appreciate that.
Well, Spock, for any kind of debate, let's please drop the meaningless buzzwords like 'multiculturalism" and "political correctness".
Both imply a singular view and agenda that doesn't really exist - at least not in my world.
We ARE a mix of cultures - kinda hard to argue that - and there is no unified politically correct stance on anything.
You know that.
Quit hiding behind cheap reactionary facades and platitudes while spewing meaningless labels onto the supposed enemy.
We are the enemy, all of us that think political leanings are any kind of solution. All of us who fall for corporate media-driven fear campaigns should be stung by bees.
Anybody who can defend FOX network's journalistic standards ought to have their mouths washed out with soap.
And I'm talking Dial soap, not Dr. Bronner's.
Where's the beer and when do I get paid?
- Jimmy Carl Black (the Indian of the group)
- Jimmy Carl Black (the Indian of the group)
spock wrote:itofts wrote:Define a liberal = putting people in boxes Shouldn't do it
It's really not, the term liberal flows back and forth like a wave, and catches people in the middle. It's not static.
I understand that, but it's been strange to me for the longest time how people & their opinions are shoved to one side or another.
Somethings Im liberal about, other things im not. I remember chris rock made a joke about that a few years back something along the lines of
"Everybody's so busy wanting to be down with the gang. "I'm conservative", "I'm liberal", "I'm conservative". Bullshit! Be a fucking person! Lis-ten! Let it swirl around your head. Then form your opinion. No normal, decent person is one thing, okay? I've got some shit I'm conservative about, I've got some shit I'm liberal about. Crime, I'm conservative. Prostitution, I'm liberal!"
cornbread714 wrote:spock wrote:Thanks CornBread - I appreciate that.
Well, Spock, for any kind of debate, let's please drop the meaningless buzzwords like 'multiculturalism" and "political correctness".
I give you a 7 out of 10 for the other stuff you said that I didn't quote.
But "multiculturalism" and "political correctness" are not mere buzz words.
Those 2 ideals are what is wrong with the United States today.
Everyone knows the squeaky wheel gets the oil. Everyone knows the majority stays silent and in disbelief by how a few can yell so loud they impose their own brand of acceptance onto an entire populace. It happens all the time - look at Denmark with their Muslim influx.
In the U.S. we have to cater to the illegal aliens pouring in from Mexico.
They don't assimilate into a society, they infect it. They demand their rights, and they use the system against us.
Damn right I'm pissed about it.
But let's love them!!!!!!! Let's make all restaurants and every other business entity use 2 languages, let's vote for what our national language is.
You don't see the subtleness of that breakdown do you?
One World? Yes! Hell Yes! One Collective? No, Hell No!
National Sovereignty? Yes - Hell Yes.
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Vacation Bible School, God's Web of Life
All kids of the area, preschool through sixth grade, are invited to God's Web of Life Vacation Bible School on July 28 through August 1 from 9 a.m.-12 p.m. at St. Paul Lutheran Church, 541 Church Road, Lakeside Marblehead.
This one-of-a-kind, locally created, curriculum will include games, crafts, stories, service projects, science experiments, camp songs, snacks, and fun. This year will focus on how all of God's creatures, including us, have an important role to play in God's Creation. There will be special live animal guests, like Chip the turtle, Albert the mouse, and Arbor the cat.


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Why Do We Fear An Empty Mind?
| Posted 05.15.2011 | Healthy Living
Why is it so hard for us to tolerate emptiness in our minds? We perceive emptiness as an undesired state, something to be feared. We feel uncomfortable with those moments when our minds seem devoid of any creative or productive activity.


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Gov Mitch Daniels
Revolving Door (0)
Sightings (2)
Campaign To Dump Trump As Indy Pace Car Driver - Posted May 4, 2011
If racing fan Chris Hughes has his way, professional lightning rod Donald Trump will be dropped as the pace car driver f... [SportsNewser]
Tech Hotbed - in Indiana? - Posted April 11, 2011
Tired of Notre Dame, Peyton Manning, the Indy 500? Indiana will get a whole new public profile if statewide advocacy group TechPoint has its way, after launching a national campaign to market the Hoosier ... [PRNewser]


text:
consolidationIn storage terminology, the term consolidation is used mainly to refer to the concept of centralized storage where resources are shared among multiple applications and users.
Traditionally, organizations have deployed servers with direct-attached storage (DAS) as file servers. However, many organizations are facilitating server consolidation by deploying network-attached storage (NAS). NAS provides a single purpose device that can provide CIFS and NFS connected storage that can scale from gigabyte to petabytes.
See also The Benefits of Tiered Storage in Webopedia's "Did You Know..." section.
Tape clearly is on the decline. But remember, legacy systems can hang for a shockingly long time. Read More »Apple Pay Promises to Strengthen Payment Security
Experts believe that Apple Pay and other competitive payment systems will be far more secure than cards, even cards equipped with EMV chips. Read More »Internet of Things Shaping IT's Future
To make the IoT both work and pay off, IT is juggling upgrading and building app-centric networks, mapping out new data center architectures and... Read More »
The trend for the past two years has been for shoppers to spend more online during the holiday season. How do you typically shop for holiday... Read More »How to Create a Desktop Shortcut to a Website
This Webopedia guide will show you how to create a desktop shortcut to a website using Firefox, Chrome or Internet Explorer (IE). Read More »Flash Data Storage Vendor Trends
Although it is almost impossible to keep up with the pace of ongoing product releases, here are three recent highlights in the flash data storage... Read More »
Stay up to date on the latest developments in Internet terminology with a free weekly newsletter from Webopedia. Join to subscribe now.
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Datamation Hangouts with Tech ExpertsWatch Datamation's editor James Maguire moderate roundtable discussions with tech experts from companies such as Accenture, Dell, Blue Jeans Network, Microsoft and more »


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The object when choosing a password is to make it as difficult as possible for someone (or some computer program) to guess what you've chosen, yet...
NetIDs and Passwords
What is it?
Your Yale NetID and password grant access to the campus network and many University systems, such as YaleSecure wifi, VPN, and computer cluster printers.
Every Yale NetID password must be changed at least once per calendar year to a different password. Each year's password must be unique – don't recycle previous years' passwords (see Policy 1601: Procedure 1601 PR.02).
In order to use your NetID password, you must first activate your NetID with a PIN.
Who can use it?
All Yale University students, faculty and staff members are assigned a NetID. Your NetID is automatically assigned to you when you arrive. Once assigned, your NetID cannot be changed.
Where to get help?
For questions please contact the Help Desk at (203) 432-9000.
How much does it cost?
This service is free.
How to get it?
A NetID is given to you upon enrollment at Yale, or at the time of your arrival here as an employee.
For faculty and staff, authorized personnel in each department handle account requests. You must have an active HR record to have access.
Business office approval is required for associate, casual, consultant, layoff, post doc associate, research affiliate, retiree, vendors, visitors, or other special employees. Departments may include consultants or other non-paid staff by first entering them into the Human Resources system with an assignment of non-employee access.
Associated Policies
- Policy 1601: Procedure 1601 PR.02
- Accounts and Access
- Backing Up, Storage and Servers
- Back Up and Storage Options
- Database Hosting and Administration
- Document Management
- Private Cloud
- Security Design Review (SDR)
- Client Teams and Business Systems
- Academic Administration
- AYA and Development
- Business Intelligence
- Business Systems Group
- Campus Community Technologies
- Facilities
- Integration Competency Center
- ITS Management
- Collaboration and Social Media
- IT Staff Development
- Metrics and Quality Assurance
- Organizational Change Management (OCM)
- Project Management Office Services
- Strategic Communications
- Strategy, Portfolio Management, and Governance
- Vendor Management
- Medicine and University IT Partners
- Public Safety
- Research Enterprise
- Collaboration Services
- Video Conferencing
- Document Sharing & Team Sites
- Email & Messaging
- Voice Conferencing & Telephony
- Computer and Device Support
- Computer Labs and Printing
- Email and Calendars
- Email Best Practices
- YaleConnect Unified Messaging
- Bedework Calendar Service
- Central Email Services (Legacy)
- EliApps (Google Apps for Education)
- Email Account Information
- Mailing Lists and Targeted Messaging
- Medical Email Services (Legacy)
- Spam Filtering Service
- Software
- Webmail Portal
- YaleConnect (MS Exchange)
- Y-NHH House Staff Email
- IMAP to YaleConnect (Exchange)
- Phones, Pagers and Cable TV
- Answering Service
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- Contact Telecom
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- YaleConnect Unified Messaging
- Research Technologies
- Teaching and Learning
- AV Systems Design
- Academic Commons (Web Services)
- Classroom AV services
- Classroom Search
- Computer Classrooms
- Classes*v2
- Event Support
- Film Study Center
- Instructional Design and Educational Technology Consulting
- Lecture Capture (Echo360)
- Lynda.com
- Photo & Design
- Web and Application Services
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- Github Enterprise
- Google Search Appliance
- Qualtrics Survey Tool
- Platform Testing Service
- Security Design Review
- Website and Publishing Services
- Yale University Webmaster
- Event Management & Logistics (Cvent)
- Room Reservation Service (EMS)
- WiFi and Networks


text:
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Sort by: Date | Rating | Most Helpful
"Excellent , Simple to make, old world flavors. Serve with noodles or Potatoe Dumplings and Braised Red Cabbage for an authentic German Dinner.Chazzzz"


text:
Bedside mannerMarch 25th, 2014 , by Suzanne
I still find myself fuming at the MD who was on call the day DD and SIL left the hospital with BC, and I am very thankful for the PA they saw the next day.
DD didn't think she would find hospital food to here liking, so she had packed beneficial foods in her suitcase. She was glad when there was salad on her tray, which she ate with EVOO from home. She made herself peanut butter sandwiches. She brought fresh fruit, nuts, and oatmeal. So she ate like an A for herself and her little A baby.
In addition to all of the amenities I mentioned before, each bathroom in the maternity ward has its own whirlpool tub. A couple of times a day she got to sit in warm swirling water, which helped her to heal rapidly. Granted she had a fast labor, but her soreness disappeared quickly.
Day two was busy. The nursing staff was constantly teaching them something - like how to bathe the baby until the cord fell off. There were diapers to change and feedings and paperwork and more feedings.
The second night BC was more active and not quite as content, so DD and SIL started the day a little sleep deprived. That's when they encountered the pediatrician on call from the clinic. She was rushed. She had several babies to release that morning. She seemed to be more interested in protecting herself from any possibility of a lawsuit, than in making this a joyful moment for the parents.
BC's bilirubin was 8. She told them that the limit was 10, and he was too close. She would release him, but they would have to take him to the doctor first thing the next morning and have him retested. She did not encourage breast feeding. She wanted lots of fluid and lots of protein in his system. Colostrum, God's plan for a baby's nourishment for the first 2-4 days, was not satisfactory for this pediatrician. She wanted them to start supplementing formula. By the time they had finished the checkout process they were worried and feeling inadequate.
We had a wonderful afternoon at home together, taking pictures and getting settled. But BC was not a happy baby his first night at home. He wanted to nurse often. He woke up whenever they put him down in the bassinet. He cried a lot.
They left for the doctor's office sleep deprived and scared. Why wasn't her milk in? Was he dehydrated? Would he have to go back to the hospital? Was his umbilical cord ok? Was his circumcision infected? BC looked like a normal, healthy newborn to me, but the doubts planted by that pediatrician dominated the thoughts of these two new parents.
At the doctor's office, BC was examined by a PA. The PA explained that all babies have an oversupply of red blood cells when they are born, and as those cells break down the bilirubin level goes up. No need to worry unless it gets really high. No need to supplement formula. Milk for first time mothers comes in at 3 - 5 days. Until then colostrum is just what a baby needs. Everything looked great, and he told them they were doing a good job as parents.
They were still sleep deprived when they got back to the house, but they were happy and confident again. What a difference bedside manner makes. Both the MD and the PA saw the same baby and the same lab reports. One focused on all the things that might go wrong. The other encouraged and informed.
I want my medical advisors to be knowledgeable. I want them to tell the truth and not hide things from me. I need to know when something is wrong. I need to know what danger signs to look for.
At the same time, I want them to tell me how I can be proactive. I need a reminder that worst case scenarios don't usually happen, and that I am competent to take care of my body.
It's an A!March 23rd, 2014 , by Suzanne
The phone rang at 4:50 Tuesday morning. HH and I were instantly awake. DD said, "I think you are going to be grandparents today."
She wasn't having painful contractions yet, but other signs indicated that active labor had started. HH and I began packing our bags and preparing to close up the house. We were on the road before 7:30. I texted DD that we were on the way. SIL texted back two words - 9 cm. Oh my! Labor was progressing fast! As we drove we were praying for a safe delivery for both our daughter and her baby.
We were not even half way there when we got another text. BC is a Boy! We have a grandson. He is healthy and our daughter is fine. HH was laughing, I was crying, and we were both praising God.
I loved the hospital where she delivered. They want baby and mother to have skin to skin contact immediately. They barely wiped BC off before they put him on her chest and covered them both with a blanket. Nurses put his first diaper on him, but after that DD and SIL changed him as needed. There is a nursery, but the nursing staff urges mothers to keep their babies in the room with them all the time. There was even a fold out bed in the room for SIL. The hospital strongly encourages breastfeeding, and BC had already had his first meal by the time we arrived.
Those things may sound routine to young people, but when I had my first child - less than 30 years ago - none of that was normal. My son was already wrapped in a blanket when he was put in my arms. I never changed a diaper, and I didn't even see his toes until I got him home. I made the nurses unhappy when I insisted that they not give him any formula. I think I was viewed as a radical.
I knew in my heart that DD's easy labor and healthy baby were a result of the care she took throughout her pregnancy to eat right and exercise wisely. It's one thing for her mother to feel that way, but even members of the hospital staff affirmed that her muscle tone made her labor go so smoothly.
I do not have words to describe what it was like to hold BC for the first time. All babies are little miracles - but holding the next generation of my family in my arms is….just GRAND!
We asked the nurse about his blood type. He is an A. DD is delighted.
What's up with feet?March 13th, 2014 , by Suzanne
I must be cautious about projecting what is happening in my limited sphere to the world at large, but what is going on with feet?
Since this time last year I have known three people who have had melanomas on the bottoms of their feet. Two have had surgery; the third has surgery next week. Of the two that have had surgery; one is not doing well, the other is now improving after a number of post op complications. The one who has surgery next week got good PET and MRI scans, so he is projected to recover completely - except for wearing compression garments the rest of his life.
We are bombarded with statistics about sun exposure and sunburn causing skin cancer - particularly melanoma. But who gets sun exposure on the bottom of their feet?
We are told that you identify melanoma when you have a changeable black spot on your skin. I have a changeable black spot that my dermatologists assures me is a seborrheic keratosis. The melanoma's on these friend's feet were neither black nor changeable. One of them started as a blister that didn't heal up.
There are even worse foot complications in my corner of the world. A high school friend requested prayer for his wife. She had a blister on the bottom of her foot that didn't heal. She went to the doctor when it started oozing blood, and she had a flesh eating bacteria. When she woke up after surgery, he held her hand and said, "I'm sorry. I had to choose between losing your leg or losing your life. I chose your leg." Her leg was amputated above the knee.
He went home that night and as he got into bed, he felt something different on his own foot. He looked and saw a little blister. It was still there the next morning, so he asked the doctor about it when he went to visit at the hospital. They admitted him, and he also had the flesh eating bacteria. Because his was caught so early, he only lost three toes. They are both stable and doing rehab - her as inpatient, him as outpatient.
I have so many questions?
Where do you pick up a flesh eating bacteria in February? I could understand if it was summer and they were walking around barefoot, or wading in stagnant rivers or lakes - but it's cold outside. Neither was doing anything remotely connected with the conventional way people get flesh eating bacteria.
Is there any statistical proof that sunscreen reduces the rate of melanoma? Don't get me wrong - I use sunscreen - it's worth it just to prevent the misery of sunburn. But is it really effective at preventing any kind of skin cancer, particularly melanoma?
And for me the biggest question of all - how in the world do you know when to seek medical help? If I go to the doctor every time I have a cut or a blister, they will label me as a hopeless hypochondriac. I risk not being taken seriously when a real problem does arise. Yet there is clearly a time when you put away the vitamins, herbs, and OTC remedies to seek medical intervention.
If you are reading this blog, you are probably proactively involved in your own health, as I am. I will continue to live a healthy lifestyle, and provide optimum raw materials to my body through nutrition. I can be aware of changes in my body. I can call a doctor when self help remedies do not work in a reasonable amount of time. But ultimately, I live by faith. I cannot control a lot of what happens around me. I cannot even control what happens inside of me. I choose not to live with worry or fear. Ultimately I put myself in God's hands, knowing that he is faithful to heal those who love and follow him - either in this life or the next.
On the right pathMarch 7th, 2014 , by Suzanne
Once in a while it is good to know you are on the right path. I got another affirmation about the BTD last week.
My first exposure to Dr. D's books said that wheat and dairy were the two worst foods for Type Os. Since I quit them both at the same time, it took a while before I realized in my body, that dairy causes stomach pain and wheat causes weight gain. That was confirmed last week.
I have never bought Deflect, because I don't eat many avoids. However I was taking three of the Deflect components separately.
I take bladderwrack supplement every day, because it is supposed to be bind lectins in Type Os. I hope that is not oversimplifying the matter. What Dr. D actually says is, "Since bladderwrack is such excellent food source of fucose and fucose containing sugar chains, it can actually bind many of the more problematic blood type O lectins, bacteria, and microorganisms." That plus normalizing my metabolism was enough for me.
I put a spoonful of larch in my breakfast mix every morning for fiber.
I had been taking two glucosamine capsules every morning. I started them for joint pain which went away a long time ago. I continued when I had a flare up of an autoimmune problem. Glucosamine is the first thing on the Type O anti-inflammation protocol list. The autoimmune problem subsided last fall, so I stopped taking the glucosamine.
I've been getting along just fine following the BTD faithfully at home and as well as I can manage when I'm away. But last week was a "perfect storm" for cheese. I had lunch at a friend's house and she had cheese in the main course. No problem. Because I eat so few avoids, I can handle a little cheese occasionally. I had two luncheons that week, and cheese was again on the menu. Still I was doing ok.
The end of my body's tolerance came at a church fundraiser. The fundraisers are to support our youth choir summer mission trips. Most of the time they serve either pasta or Mexican food at the fundraisers, but this time the menu was chicken breast with steamed vegetables and salad. I said to HH, "Let's go!" The chicken breast was covered in cheese sauce. I could have scraped it off, but I didn't. After all, I rationalized; a little cheese doesn't usually bother me.
But I had eaten more than a little cheese during the week, and my stomach became inflamed. The heartburn that had plagued me for 10 years roared back. I got serious...no avoids at all. Very few neutrals. I was eating almost all beneficials. Yet two days later my stomach was still hurting.
Back I went to the protocols. There was glucosamine at the top of the anti-inflammation list. Glucosamine that had not only helped my joints and my autoimmune problem but had obviously been fighting the occasional cheese that I thought I was getting away with. I started taking glucosamine again
Ginger was third on the list, and I had that in my refrigerator, so I made ginger juice and started drinking a glass of water with a teaspoon of ginger juice.
The next day the stomach pain was gone.
I've been on the BTD for 11 years now. It's become routine. Once in while I wonder, is the BTD really the reason I feel so good, have so much energy, and take no prescription medication? Last week was the affirmation I needed. Avoids do indeed effect the way I feel. BTD supplements do protect me when avoids are unavoidable. I am on the right path, and I'm staying with it!
Boy or Girl?February 27th, 2014 , by Suzanne
DD and SIL chose not to find out whether they were having a boy or a girl. When they had their sonogram, the technician knew that they didn't want to know. At one point she got a good look, smiled, and said, "Your baby has gender!" But she blocked that part of the video, and deleted reference to it in her report.
Everyone is now trying to guess whether BC is a boy or a girl. Speculation is running about 80% for a boy. DD put a picture on facebook last night and asked her friends to post their guess. Boy is winning on facebook as well.
I don't have a gut feel about gender. Perhaps I lean a little toward girl, but I think that's mostly because I'm such a contrarian.
I have a son and a daughter. Both were fun babies. Both are delightful adults. I am content with whatever God has given.
However, I do find myself increasingly curious about whether we have a Type A or a Type O.
Are we going to have a carnivore or an herbivore? Will I be taking BC out for barbeque or salad bars? Am I going to be fixing hamburgers or peanut butter sandwiches?
Either way will be fine with me. We will bake cookies with neutral flour. We can roll power balls before we walk to the mailbox.
A few years ago at a Tupperware party I bought a set of forms to make my own popsicles. They have been waiting in the back of the cabinet for the first grandbaby to arrive. I'm going to eat my share of pineapple and grape juice popsicles on the back porch.


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There have been no recorded illnesses yet from batches of yellow peaches and nectarines, white peaches and nectarines, black plums, and pluots that may be contaminated with the nasty foodborne pathogen Listeria monocytogenes. The company has announced a recall, and Northeastern grocer Wegmans has also recalled pies made with affected fruit. [More]
Possible Listeria Contamination Leads To Recall Of Fruit, Fruit Pies
Study: Peaches From A Can (That Were Put There By A Man) As Nutritious As Fresh Counterparts
Cracking open a can of peaches and slurping down the syrupy, sticky sweet juice before eating the peaches inside always made me feel like I was getting away with something. How could something so tasty also be good for you? Surely this canned nectar of the gods isn't as healthy as biting into a juicy fresh peach. But a new study says actually, canned peaches are just as nutritious as the fresh ones. [More]


text:
- Running
- Cycling
- Triathlon
- Fitness
- Race Results
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About This Activity
The foundation of the ARC Level 6: Personal Water Safety Learn to Swim program class is to refine strokes so participants swim with more ease, efficiency, power, and smoothness and over greater distances, to teach students how to prevent aquatic emergencies in various aquatic environments, and to introduce and practice self-rescue techniques. This class will focus on increasing endurance while performing strokes, demonstrating front crawl open turn, backstroke open turn, sidestroke turn, front flip turn, backstroke flip, butterfly turn and breaststroke while swimming, treading water, kicking only, in deep water, demonstrating a feet-first dive and retrieving an object from a depth of 7 feet, demonstrating the HELP position, demonstrating the huddle position, demonstrating a survival float and a back float in deep water, demonstrating survival swimming, and discussing basic safety rules for open water environments and boating.
Map & Direction
Tuesday, June 4, 2013 @ 7:00 PM (CDT)
3201 Lakeway DR Georgetown, TX 78628Get Directions


text:
Car Craft Carstar Bridgeton
11537 Saint Charles Rock Rd
Bridgeton, MO 63044
fax: 314-291-7029
Visit website
Is this your business?
Promote your business through our innovative Marketplace system! It's free to sign up!
Sign up to update your information for free! See options to post blog articles, photos and promote your listing!Log in & claim
Business ID: 38680126 | Universal ID: 19d7415d-a92c-5492-abf3-26f83b094295


text:
- Large Image
Disney Red Minnie Mouse Accessory Kit (Adult)
- Was:
- $39.99
- Price:
- $22.99
- Prod ID:
- 800234
Disney Red Minnie Mouse Accessory Kit (Adult)
Select one or more items and submit your email address to be notified when the product is available.
A darling and delightful Disney character.
Become Mickey's number 1 gal with the Red Minnie Mouse Accessory Kit (Adult) which includes: A pair of mouse ears with attached red polka dotted bow, matching choker, gloves and a tail.
Does not include shirt, pants or shoes. This is an officially licensed Disney product.
- Product Number
- #800234
- Availability
- One-Size (198467) Orders placed by 4pm CT usually ship same day.
- Material
- Polyester
- Care Instructions
- Hand Wash
- Air Shippable
- Yes
- Oversized
- No
- Express/Premium Surcharge
- $0.00
- Return Eligibile
- Yes
- Available International
- Yes
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