text:
The chicest socks: Like stepping into luxury.
The smallest camera that still resembles a camera: It fits on a fingertip.
The glammest headphones: She won't need any earrings.
The strongest umbrella: Bring on the Category 4!
The smallest flat iron: For bangs and small handbags.
The sexiest makeup: A smoky eye and deep dark lip as only Tom Ford can do.
The longest-lasting pen: This ballpoint will outlast a MacBook.
The sharpest knife: Sharpen it every, um, quarter century.


text:
Fresh near Chesterfield
- Appalachian Naturals
Goshen, MA
5 miles away
- Lashway Lumber
Williamsburg, MA
6 miles away
- The Old Creamery Co-op
Cummington, MA
8 miles away
- The Turkish Kitchen
Ashfield, MA
8 miles away
- Black Birch Vineyard
Southampton, MA
9 miles away
|What's Cooking
|A Bit About Us
|Appalachian Naturals
|Dips, Jam + Jelly, Maple products, Mustard, Salad dressing, Salsa, Sauces
|Local Agriculture is Everyone's Business!

 Since 2004 Appalachian Naturals has been committ...
5 mi
|Lashway Lumber
|Firewood, Timber + Lumber, Wood products
|A classic sawmill that has flourished into a diverse forest to wood products business. Still rooted in cu...
6 mi
|The Old Creamery Co-op
|Bread, Cakes, Cookies + Pastries, Crafts, Cupcakes, Dips, Gluten-free, Granola, Pesto, Pies, Salad dressing, Sauces, Tortillas
|A community-owned cooperative supporting 100 local producers. Our deli, bakery, and store feature local ...
8 mi
|The Turkish Kitchen
|Bread, Cheese (cow), Cheese (sheep), Cookies + Pastries, Gluten-free, Pies
|The Turkish Kitchen is a woman-owned specialty foods producer, focusing on traditional Turkish cuisine. I...
8 mi
|Black Birch Vineyard
|Perched on a sun-drenched hillside in the heart of the Pioneer Valley sits Black Birch Vineyard - home to...
9 mi
|Valley Malt
|We are a husband and wife team who are establishing a small malt house in the Pioneer Valley. By partneri...
12 mi
|Maple Valley Ice Cream Company
|Butter, Cheese (cow), Ice cream, Milk (cow)
|Offering the only local ice cream that meets the CISA local ingredient criteria. Wholesale, retail and in...
14 mi
|Atkins Farms Country Market
|Atkins Farms is a unique country market where old-time customer service is an every day treat. Atkins off...
16 mi
|Richardson's Candy Kitchen
|High-quality chocolates and specialty candies. We use rich local milk and cream in our caramel and famous...
17 mi
|Ponders Hollow Custom Wood Flooring and Millwork
|Flooring, Wood products
|We offer local, affordable, custom wood accents designed especially for your home. The majority of our na...
18 mi
|Relish The Harvest
|Relish, Sauces
|Using local vegetables is the secret for our all natural Relish the Harvest gourmet products to taste fre...
18 mi
|Backyard Bakery
|Backyard Bakery starts with locally grown grain. I mill it freshly myself, and with other organic ingredi...
18 mi
|Mother's Inc.
|Apple butter, Dips, Jam + Jelly, Mustard, Pickles, Salad dressing, Salsa, Sauces
|Mother's Inc. produces all-natural jams, jellies, relishes, chutneys, peanut butter, pickles and sauces. ...
|Shelburne Falls
19 mi
|Real Pickles
|Pickles, Sauerkraut
|We are a worker-owned cooperative producing raw naturally fermented pickles from locally-grown vegetables...
20 mi
|Artisan Beverage Cooperative/Green River Ambrosia Meadery
|Hard cider, Mead, Wine
|Artisan Beverage Coop is a worker-owned crafter of fine libations including Katalyst Kombucha and Ginger ...
20 mi
|Pioneer Valley Vinegar Works
|Infused vinegar
|Pioneer Valley Vinegar Works provides herbal infused vinegars, using locally grown berries, flowers, herb...
20 mi
|Artifact Cider Project
|Hard cider
|Artifact Cider Project is a micro-ciderhouse based in Western Massachusetts. Combining classic cidermakin...
22 mi
|Mi Tierra
|Fresh local tortillas. We bake them fresh from locally grown and organic corn. We use simple ingredients:...
23 mi
|Forest Products Associates
|Family owned and operated, we offer locally grown and harvested kiln-dried fine hardwoods, live edge slab...
23 mi
|Emily's Grain-Free!
|Emily's Grain-Free yummy and moist muffins are free of grain, gluten, refined sugar, and dairy, alon...
26 mi
|Tornado Firestarters LLC
|Sustainable fire starters for campfires, BBQ grills, fireplaces, stoves, and smokers. Instant light and 1...
33 mi
|The Little Chicken Factory
|The Little Chicken Factory makes and sells affordable, mobile chicken tractors, drinkers and coop doors. ...
34 mi
Search a different town or zip:
... or search for a new food or business:
... or search for a new food or business:
Psst. Have information to add? E-mail your update to Devon at CISA.
If you're a farmer, create an account to add or update your farm's information.

subset: commoncrawl


text:
Seattle Seahawks & NFL News
Seattle Seahawks news, including Seattle Seahawks trades, statistics, roster and draft news, Hawks and NFL rumors, game scores and game schedule information
Posts by Author
Your Super Bowl Eve roundup of must-read links
It's time to enjoy a few last photos from New York and read some stuff you might not have encountered yet, if you aren't already suffering from Super Bowl burnout. Just play the damn game already, right? Sorry, you won't find any links to Seattle Times content here. You want 'em, you know where to […] [Read More]
Report: Seahawks' Sherman, Browner explain positive drug tests
USA Today, citing unidentified sources, reported Monday evening on its website that Seattle Seahawks cornerbacks Richard Sherman and Brandon Browner are both proclaiming their innocence after allegedly testing positive for the banned stimulant Adderall. Sherman, the report said, claims he drank from a teammate's bottle, in which an Adderall capsule had been dissolved, without knowing […] [Read More]
Harbaugh questions Seahawks' pass-defense tactics
From Eric Branch at our sister site SFGate, the website of the San Francisco Chronicle: Here's one thing Jim Harbaugh wants for Christmas: breathing room for his wide receivers. Looking ahead to his team's Dec. 23 meeting at Seattle, Harbaugh said he will contact the NFL office regarding the physical play of the Seahawks' cornerbacks […] [Read More]


text:
Keep getting guys on and eventually someone will make it hurt Cleveland.
_Sir_Charles_ (05-28-2013)
Devin Mesoraco's walkup music is Huey Lewis and the News "If this is it"? Hehe. I like it.
Chapman to the rotation!!!! Do it already!!!!
Mes's walk up song is seriously Ke$ha?
SMH, we gotta get these guys better songs
ok, maybe i heard it wrong, sounded like Blow
Votto goes back to the dugout and punishes himself by eating a fruit rollup
I may not be fast, but I sure am slow.
Votto goes back and has some maple syrup favored bacon to think about his base running blunder.
RiverRat13 (05-28-2013)
Long fly to Stubbs, and the weird inning is over with no score for us.
It seems we've had McAllister on the ropes all night. This is why LOB is indeed an important stat.
"I talked to an advance scout that told me if Joey Votto and Albert Pujols were on the same team he'd advise his team to do the unthinkable...pitch around Votto to get to Pujols." - Buster Olney, ESPN
That's a huge inning for the Reds against a lot outfields.
Hit some balls well and not much to show for it tonight.
I twas Huey Lewis while Cleveland's pitching coach went out there to talk to him. Mes's song sounded like some sort of dance/rap song.
If anyone is really interested
Board Moderators may, at their discretion and judgment, delete and/or edit any messages that violate any of the following guidelines: 1. Explicit references to alleged illegal or unlawful acts. 2. Graphic sexual descriptions. 3. Racial or ethnic slurs. 4. Use of edgy language (including masked profanity). 5. Direct personal attacks, flames, fights, trolling, baiting, name-calling, general nuisance, excessive player criticism or anything along those lines. 6. Posting spam. 7. Each person may have only one user account. It is fine to be critical here - that's what this board is for. But let's not beat a subject or a player to death, please.


text:
ROGUE RIVER, Ore. — A group of Rogue River enthusiasts is raising awareness for watershed preservation and restoration through a Salmon Derby. The odd-sounding event brought nearly thirty river guides and boats together to tour the Rogue and cast fishing lines for salmon. Organizers say by embracing the spirit of recreation, they can encourage those … Continue reading »
Suspected Bank Burglar Arrested
MEDFORD, Ore. — A man who's suspected of burglarizing multiple banks across southern Oregon is now behind bars. NewsWatch 12 reported Monday night, two men were using a fishing line and other devices to pull bank deposits from the exterior drop boxes. Several banks in southern Oregon found those devices in their boxes and deposited … Continue reading »
Web Extra: Ducks on Fishing, DAT on USC
Boat Landings Open Early at Hyatt Lake
ASHLAND, Ore. – The Hyatt Lake boat landing is now open. The popular fishing spot, which normally opens mid-April to align with the start of the fishing season, was supposed to remain closed an extra month due to sequestration cuts. Thanks to funding from Jackson County and the Oregon Department of Fish and Wildlife, fishing … Continue reading »


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Salary range: negociable
Internships in Croatia
Are you looking for an internship in Croatia? Find the internship offers in Croatia. Please post your job offer or create your CV here.
All job ads
Salary range: 12000/- Indian Rupees
10 months ago
Job categories
Agriculture (1)
Healthcare (1)
Free advice and quotation service to choose an expat health insurance in Croatia.>> Click here
Discover the benefits of expat banking for people living and working abroad.>> Click here


text:
Podcast: Download (Duration: 59:04 — 27.0MB)
Caring for Your Future and All Hawaii- Duke Aiona
Podcast: Download (Duration: 57:30 — 26.3MB)
Possessing Resolve to Make a Difference- Rep. Lynn Finnegan
Podcast: Download (Duration: 58:17 — 26.7MB)
A Prayer Meeting That Changed the Life of a Veteran Politician- Councilman Gary Okino
"What is going on here?" said, Gary Okino, to himself. He had never experienced a prayer meeting with so much power and such a strong presence of God. Discover how it was the beginning of an encounter with the Lord that changed his entire life and perspective on public service.Find more at www.garyokino.com
How Her Faith Set a Fire for Positive Change- Tracy Nakano Bean
Podcast: Download (Duration: 59:22 — 27.2MB)


text:
Tag archive for "SOE"
John Smedley, the President of Sony Online Entertainment, announced today that the zombie survival game H1Z1 will be releasing onto Steam Early Access next month on January 15th. ...Read More
The massive continent sprawling conflict between the New Conglomerate, Terran Republic and Vanu Sovereignty of Planetside 2 has been known to be coming to PS4 for sometime, but ...Read More
Oh, so that's how they do it. Check out how bugs are handled in free to play shooter PlanetSide 2. ...Read More
A post by the development team on the Planetside 2 forums has revealed all of the new changes, bug fixes and Halloween event coming to the game in tomorrows update. ...Read More
EverQuest Next is brimming with potential to be the 'next big thing' and a new video from the developers is making a good case for it with their ...Read More
Today it was announced that Sony has agreed to pay a $15 million settlement for the class action lawsuit brought against them for the 2011 data ...Read More
Bruce Wayne looks good for 75 years old. In celebration of the Batman's 75th anniversary, the creative minds over at DC explain the inspiration behind the Batman we see in DC Universe Online. ...Read More
The newest map for PlanetSide 2 looks like a hot sweaty mess covered in hovertanks and laser fire. ...Read More
Prepare for an Amazonian invasion. Today comes the release of DC Universe Online's latest DLC pack Amazon Fury Part 1. ...Read More
And you thought you family had issues. Wonder Woman and her mom are at war in the next DLC for DC Universe Online. ...Read More
Are you a warrior woman, lady and femme fatale behind a controller? Sony's looking for a few good women to apply to the 2014 G.I.R.L. Scholarship program. ...Read More
Sony Online Entertainment announced yesterday that they will offer PlanetSide (the first game of the series, not the recent PlanetSide 2) for free this April when their
The Red Lanterns are really mad. DC Universe Online's latest DLC puts you in the epicenter of the Lantern Conflict. ...Read More
Superman don't have time to respec. DC Universe Online just introduced Armories that allow players to switch builds instantly. ...Read More
Help Wonder Woman smack Trigon in the mouth. Grab your tights and call a friend, DC Universe Online just released its launch trailer for its latest DLC, Sons of Trigon, and we're all going to Hell! ...Read More
Ach Tung, Dragons! Dragon's Prophet makes its way to Colonge, Germany at this year's Gamescom. Just in case you were wondering where all the fantasy mmo-rpgs were hiding ...Read More
Later this week, fans will be able to check the swampy continent of Hossin. SOE revealed the newest battlefield, Hossin, in a teaser trailer for free-to-play shooter, Planetside 2. ...Read More
DC Universe Online Executive Producer Larry Liberty took some time today (via the Playstation Blog) to talk about the seventh DLC for DC Universe Online, called "Origin Crisis," available today. ...Read More
There's nothing quite as startling to a MMO hacker as seeing a GM pop up in front of them, and Sony Online Entertainment is running with just that ...Read More
Sony Online Entertainment President John Smedley loves to tease the fans, and he's outdone himself this time for PlanetSide 2. What you're looking at above is some ...Read More
Modding has become a big part of gaming in recent years, with fans tweaking their favorite games, no matter what the genres. Even other MMO titles have strong ...Read More
Tomorrow EverQuest releases its Rain of Fear expansion: with it also comes a Rain of Fear launch trailer that previews the new zones and dungeons coming with the expansion, along with commentary from the game developers. ...Read More
Here's the launch trailer for Sony Online Entertainment's massively multiplayer online first-person shooter, PlanetSide 2. The trailer doesn't actually show any gameplay footage so I suggest you check ...Read More
PlanetSide 2–an MMO based on massive ground and air battles for territory and resources–is showcasing the epic action of their BETA not through trailers and developer footage, but realtime gameplay by real Beta testers. ...Read More
We mentioned the other day that Sony Online Entertainment was set to unveil the much-awaited official launch date of their online shooter PlanetSide 2. That occurrence ...Read More
PlanetSide 2 seems to be scoring some high marks with beta testers these past weeks, but is still plagued with some performance bug and other hiccups. Still, with ...Read More
If you were lucky enough to find yourself entered into the Planetside 2 beta it's time to finally cash in on those fun times as the beta will ...Read More
Sony Online Entertainment President John Smedley had some interesting news recently that fans of Planetside will be interested to hear. First off, Planetside 2 will be "completley free ...Read More
If you have the internet, which I'm sure you do, you might have caught wind of the many tags and postings of, "May the Forth be with you." That's right, today is considered Star Wars Day. ...Read More
Sony Online Entertainment published a handful of new screenshots today for the next update in Everquest II called Skyshrine. The update not only will raise the max level ...Read More


text:
Designer Homes: Wearable is the New Liveable
We wear designer labels, we eat in designer restaurants, we stay in designer hotels, so it's only natural that we now can live in designer homes.
10 Design Ideas to Help Freshen Up Your Bathroom
Dreaming about updating your bathroom? Check out these beautiful designs.
Optimizing Your Small Kitchen to Reach Its...
5 Ways to Maximize Space in a Small Kitchen
DIY Garden Decor Ideas
Try these ideas to make your garden standout!
14 Incredible Outdoor Living Spaces
The ultimate design and decor eye candy
The Best New Luxury Design Showroom in Manhattan
Michael Dawkins new luxury interior shop on the Upper West Side is NYC's latest interior design destination.
Scroll For More


text:
Strawberry Fields Guest House Bed & Breakfast Johannesburg
Official Contact Details - Strawberry Fields Guest HousePhone: +27(0)11 648-4367 Fax: +27(0)11 648-0716
Opposite a golf course,with a beautiful garden setting. The house offers 8 ensuite double rooms, equipped with colour TV, entertainment centre, library, pool, bar, restaurant and access to all major places of interest.
- Price from 180 ZAR / Day
- 8 bedrooms
Last updated: 10/25/2005
This is your property ?
The house is situated opposite the 10th hole of the historic Observatory Golf Course. The property has views of the Observatory valley, which together with the jacarandas, bougainvilleas and aloe palms provide a serene and beautiful garden setting. The house is ideally situated to most places of interest. Sandton and Johannesburg International Airport are only 20 minutes away. East Gate mall and Melrose Arch are 10 minutes away. The guest house is also close to Linksfield clinic and Mipark Hospital. The Ellis Park Sports stadium is nearby.
Prices & deals
- Lowest Daily Price:
- Highest Daily Price:
- Lowest Weekly Price:
- Highest Weekly Price:
- Cleaning fee:
- Charging Method:
- Payment Types:
- Cash
- Credit Card
- Cheque
- Travellers cheque
- Paypal
- Wire Transfer
Location & area
The property is opposite the Observatory Golf Coures on the Eastern side of Johannesburg.
- Address:
- 190 Regent Street East, Observatory, 2198, Johannesburg, South Africa
- Accommodation located in:
- city, near cultural interest, near fishing area, near golf course, near historical interest, near horse riding, near restaurants & bars, near shopping area, near ski area, near tennis courts, near walking trails, near water sports, suburb!
Amenities & services
The house has a restaurant, TV lounge (apart from the TV's in the rooms), an entertainment lapa with pool table and darts. There are a number of barbeque cailities as well as a rock pool.
# of Units: 1... and each unit includes:
- Bedrooms: 8
- Bathrooms: 0
- Single beds: 0
- Double beds: 0
- Baby cots: 0
- Single sofa beds: 0
- Double sofa beds: 0
- Bath:
- Hair Drier:
- Shower:
- Towels:
- Washing Machine:
- Work Desk:
- Bed Sheets:
- Bikes:
- Cable/Satelite TV:
- Internet Broadband:
- Internet Dial Up:
- Ironing Board:
- Stereo/Radio System:
- Library:
- Telephone:
- DVD Player:
- Fax:
- Butler Service:
- House Chef:
- Local Guides:
- Local Transportation:
- 24h Concierge:
- Tours & Excursions:
- Fridge & Freezer:
- Crockery & Utensils:
- Dish Washer:
- Microwave:
- Oven:
- American Kitchen:
Living room
- Fireplace:
- Sofa Bed:
- Table & Chairs:
- Private Beach:
- Barbecue:
- Sauna:
- Garden:
- Shared Bathroom:
- Spa / Jacuzzi:
- Swimming Pool:
- Lift / Elevator:
- Disabled Facilities:
- Tennis Court:
- Terrace:
- Parking:
- Pets Welcome:
- Safe:
- Sea View:
- Central Heating:
- City View:
- Daily Cleaning:
- Air Conditioning:
- DVD/Music Collection:
- Ensuite Bathroom:
- Balcony:
Review - Strawberry Fields Guest House
Strawberry Fields Guest House - Contact the owner
Important Notice : Avoiding Fraud
It's rare, but some helpful hints to watch out for with regards to fraud:
- It is important to NEVER wire funds or use/employ other fund transfer mechanisms such as western union: Always use a credit card to protect yourself against fraud. If owners pressure you into providing a deposit or refuse to accept credit cards, there is a high probability that this is a scam.
- If at all suspicious of fraud, ask to see their website, or any other literature they can provide or send to you. Ask them for contact details for guests who have previously stayed on their property insisting on telephone numbers. Be suspicious of emails that originate from free email services (yahoo, hotmail, gmail, etc)
- Research the property thoroughly on the internet to see if there is any history or mention of scams associated with the property.


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Consumer Awareness: Stopping Fraud Before It Starts
Making informed, sound financial decisions before finding yourself at risk for fraud should be the goal of every consumer. The resources here can help you learn how to make those choices.
|The Consumer Financial Protection Bureau (CFPB)
The CFPB works to give consumers the information they need to understand the terms of their agreements with financial companies. They work to make regulations and guidance as clear and streamlined as possible so providers of consumer financial products and services can follow the rules on their own. Congress established the CFPB to protect consumers by carrying out federal consumer financial laws. Among other things, we:
LINKSFINRA Investor Alert: Avoiding Investment Scams
FINRA Reverse Mortgage Fraud Fact Sheet
HUD Don't be a Victim to Loan Fraud
FTC Mortgage Servicing Making Sure Your Payments Count
The CFPB is looking out for homeowners who might be victims of predatory lending or unfair consumer practices. Find out how to get help, or submit a complaint if you believe you have been taken advantage of. There is also a special section that can help walk you through mortgage jargon.
This project is supported by Grant 2011-VF-GX-K021, awarded by the Office for Victims of Crime,Office of Justice Programs, U.S. Department of Justice. The opinions, findings, and conclusions or recommendations expressed in this document are those of the contributors and do not necessarily represent the official position or policies of the U.S. Department of Justice.


text: onyl DH just left and I am HUGE TITANIC fan and i really really really want to see it in 3D! am i the only one? its cool if i am haha but i was just wondering. i saw in 97 in the theatre, had the VHS's, now i have the special edition DVD set also. i am even willing to go alone for me time!


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Cosopt vs Combigan, a side effect and effectiveness comparison for a male patient aged 65
This is personalized comparison of Cosopt vs Combigan for a male aged 65. The study is created by eHealthMe based on reports from FDA and social media.
What are the drugs
Cosopt (latest outcomes from 2,937 users) has active ingredients of dorzolamide hydrochloride; timolol maleate. It is often used in glaucoma.
Combigan (latest outcomes from 1,286 users) has active ingredients of brimonidine tartrate; timolol maleate. It is often used in glaucoma.
On Nov, 15, 2014: 243 male patients aged 62 who take the same drugs are studied in Cosopt vs Combigan
Information of patient in study:
|Reason for the drug
Drugs to compare:
|dorzolamide hydrochloride; timolol maleate
|brimonidine tartrate; timolol maleate
|not specified
eHealthMe real world results:
For males aged 62 (±5):
Most common side effects:(click on each outcome to view in-depth analysis, incl. how people recovered)
|Cosopt (Merck)
|Atrial Fibrillation (fibrillation of the muscles of the atria of the heart)
|Ocular Hyperaemia (an abnormally large amount of blood in eye)
|Nausea (feeling of having an urge to vomit)
|Eye Irritation
|Intraocular Pressure Increased
|Small Intestinal Obstruction (blockage in small intestine)
|Myocardial Infarction (destruction of heart tissue resulting from obstruction of the blood supply to the heart muscle)
|Eye Pain
|Intraocular Pressure Increased
|Condition Aggravated
|Cardio-respiratory Arrest (sudden dysfunction of heart and lungs)
|Cataract (clouding of the lens inside the eye)
|Drug Ineffective
|Visual Impairment
|Renal Failure (kidney dysfunction)
|Eye Disorder
|Syncope (loss of consciousness with an inability to maintain postural tone)
|Pigmentary Glaucoma (affliction of the eye that can lead to a form of glaucoma)
Most common side effects experienced by people in long term use:(click on each outcome to view in-depth analysis, incl. how people recovered)
|Cosopt (Merck)
|Intraocular Pressure Increased
|Nosebleed (bleeding from nose)
|Hypoaesthesia Facial (reduced sense of touch or sensation on face)
|Gait Disturbance
|Hypoaesthesia (reduced sense of touch or sensation)
|Drug Ineffective
|Coronary Artery Disease (plaque building up along the inner walls of the arteries of the heart, which narrows the arteries and restricts blood flow to the heart)
|Vision Blurred
|Ocular Hyperaemia (an abnormally large amount of blood in eye)
|Drug Hypersensitivity
Drug effectiveness:
|not at all
|very high
Comments from or about the patient:
What is the basic diffreance between Cosopt and Combigan
How to use the study: print a copy of the study and bring it to your health teams to ensure drug risks and benefits are fully discussed and understood.
Next: study your drugs OR ask a question from Patients Like You
Drug effectiveness in real world:
- Cosopt for Glaucoma reported by 43 people (updated 11 hours ago)
- Combigan for Glaucoma reported by 38 people (updated 11 hours ago)
Alternative drugs:
- Glaucoma (22 drugs in 566 reports) (updated 11 hours ago)
Side effects in real world:
On eHealthMe, Cosopt (dorzolamide hydrochloride; timolol maleate) is often used to treat glaucoma. Combigan (brimonidine tartrate; timolol maleate) is often used to treat glaucoma. Find out below the conditions the drugs are used for, how effective they are, and any alternative drugs that you can use to treat those same conditions.
What is the drug used for and how effective is it:
Other drugs that are used to treat the same conditions:
Recent related drug comparison:
- Comparions of Cosopt, Atenolol And Chlorthalidone for a 62-year old man who has Hypertension
- Comparions of Metformin, Brimonidine Tartrate; Timolol Maleate, Dorzolamide Hydrochloride, Lumigan for a 89-year old woman who has Glaucoma
- Comparions of Fluticasone Propionate, Dorzolamide Hydrochloride; Timolol Maleate for a 54-year old man who has Vitrectomy
- Comparions of Spironolactone, Furosemide, Ranitidine Hydrochloride, Dorzolamide Hydrochloride; Timolol Maleate, Namenda for a 76-year old man who has Cognitive Disorder
- Comparions of Bystolic, Vitamin D, Amlodipine Besylate, Combigan for a 80-year old man who has Glaucoma
- Comparions of Bimatoprost, Latanoprost, Acetazolamide, Dorzolamide Hydrochloride; Timolol Maleate, Pilocarpine Hydrochloride for a 45-year old woman who has Ocular Hypertension
- Comparions of Flurbiprofen Sodium (Bausch And Lomb) - 0.03%, Combigan (Allergan) - 0.2%;0.5% for a 47-year old woman who has Cataract Operation
- Comparions of Atenolol (Ipr) - 50MG, Cosopt, Travatan Z, Brimonidine Tartrate (Alcon) - 0.2% for a 55-year old woman who has Hypertension
- Comparions of Combigan (Allergan) - 0.2%;0.5%, Lumigan for a 64-year old man who has Glaucoma
- Comparions of Cosopt, Atenolol (Ipr) - 50MG for a 55-year old woman who has High Blood Pressure
- Comparions of Combigan (Allergan) - 0.2%;0.5%, Travatan (Alcon) - 0.004% for a 32-year old man who has Glaucoma
- Comparions of Alphagan P, Cosopt for a 48-year old woman who has Glaucoma
- Comparions of Cosopt, Lumigan for a 48-year old man who has Glaucoma
- Comparions of Combigan (Allergan) - 0.2%;0.5%, Xanax for a 73-year old woman who has Glaucoma
- Comparions of Cosopt (Merck) - EQ 2% BASE;EQ 0.5% BASE, Xalatan (Pharmacia And Upjohn) - 0.005% for a 81-year old woman who has Glaucoma
- Comparions of Xalatan (Pharmacia And Upjohn) - 0.005%, Dorzolamide Hydrochloride; Timolol Maleate (Apotex) - 2%(BASE); 0.5%(BASE) for a 80-year old man who has Glaucoma
- Comparions of Diamox (Duramed Pharms Barr) - 250MG, Cosopt for a 49-year old man who has Retinal Detachment Repair
- Comparions of Xalatan, Alphagan, Cosopt for a 71-year old man who has Glaucoma
- Comparions of Combigan (Allergan) - 0.2%;0.5%, Lumigan (Allergan) - 0.03%, Cefuroxime Axetil (Aurobindo Pharma Ltd) - EQ 250MG BASE, Azelastine Hydrochloride (Apotex Inc) - EQ 0.125MG BASE/SPRAY for a 42-year old woman who has Seasonal Allergy
- Comparions of Cosopt, Combigan for a 39-year old man who has Glaucoma
- Comparions of Alphagan, Cosopt for a 69-year old man who has Open Angle Glaucoma
- Comparions of Synthroid (Abbott) - 0.088MG, Cosopt, Advair Diskus 100/50 (Glaxosmithkline) - 0.1MG/INH;EQ 0.05MG BASE/INH, Ramipril (Cipla) - 10MG, Fexofenadine Hydrochloride (Teva) - 60MG for a 65-year old man who has Hashimoto's Thyroiditis
- Comparions of Travatan, Combigan for a 60-year old woman who has Glaucoma
- Comparions of Prialt, Methadone Hydrochloride (Mallinckrodt) - 40MG, Levoxyl (King Pharms) - 0.175MG, Combigan (Allergan) - 0.2%;0.5%, Fluconazole (Dr Reddys Labs Inc) - 150MG for a 53-year old woman who has Severe Intractable Pain
- Comparions of Combigan, Lumigan (Allergan) - 0.03% for a 89-year old man who has Glaucoma
- Comparions of Celexa (Forest Labs) - EQ 20MG BASE, Combigan (Allergan) - 0.2%;0.5% for a 22-year old woman who has Depression
- Comparions of Cosopt (Merck) - EQ 2% BASE;EQ 0.5% BASE, Travatan (Alcon) - 0.004% for a 46-year old man who has Eyes - Bulging
NOTE: The study is based on active ingredients. Other drugs that have the same active ingredients are also considered.
WARNING: Please DO NOT STOP MEDICATIONS without first consulting a physician since doing so could be hazardous to your health.
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text:
SPI Solar Contracts With Thermi-Taneo Venture Capital Fund To Build 7.4 Megawatts In Greece
SPI Solar ("SPI") ( OTCBB: SOPW) a leading vertically integrated photovoltaic ("PV") solar developer, today announced that the Company will serve as the EPC contractor for the design and construction of 7.4 megawatts in Greece. The Company recently entered a purchase agreement with Thermi-Taneo Venture Capital Fund ("Thermi") who will buy ownership of the three projects in the Evros region of Greece from SPI. Under the terms of the agreement, SPI is selling each of the three projects which include land-lease agreements and related permits to build the three solar energy facilities ("SEF").
Thermi is part of the New Economy Development Fund known as the Taneo Fund, which is the largest shareholder of Thermi. The Taneo Fund is a Greek-state sponsored, privately funded and independently managed fund-of-funds which makes venture-capital investments in Greece.
"We are very pleased to be working with Thermi on the development of these initial projects in Greece," Said Steve Kircher, CEO for SPI Solar. "Beyond these three projects, we look forward to working with the team at Thermi-Taneo Venture Capital Funds as we work together to expand our development plans across Greece."
"We are happy to have SPI Solar as our development partner for these projects," said Nikos Haritakis, CEO of the New Economy Development Fund. "It is a privilege to be able to help my country with new clean energy jobs and to be able to provide a reliable and sustainable source of electricity we all can benefit from.""We look forward to executing these projects with SPI Solar," said Vassilis Takas, President of the Thermi-Taneo Venture Capital Fund. "This initial 7.4 megawatts is a nice start as we work together with SPI to bring even more solar energy to Greece." SPI is also working with its local sales representative and distributor, SDL Solar who is providing advisory services on the projects ("SDL"). "We are excited to work with SPI Solar and Thermi on the completion of these projects," said Mike Lambros, Managing Partner of SDL Solar. "Through our combined efforts, we are working to contribute to Greece's continued economic development."
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ABRAXANE® Demonstrates Significant Improvement In Progression-Free Survival Compared To Standard Chemotherapy In Advanced Melanoma Patients
Celgene International Sàrl, a subsidiary of Celgene Corporation (NASDAQ: CELG) today announced that abstracts for the upcoming Society for Melanoma Research meeting have been published online in the organization's official journal at http://onlinelibrary.wiley.com/doi/10.1111/pcmr.12023/abstract. The publication includes an abstract reviewing results from a phase III metastatic melanoma study with ABRAXANE ® (paclitaxel protein-bound particles for injectable suspension) (albumin-bound).
In the randomized, open-label, international study (CA033), ABRAXANE showed a statistically significant improvement in progression-free survival (PFS) in chemotherapy-naïve patients with metastatic melanoma compared to patients receiving dacarbazine chemotherapy (4.8 vs. 2.5 months, respectively (HR:0.792; 95.1% CI: 0.631, 0.992; P=0.044)). An interim analysis of overall survival, the secondary endpoint, shows a trend in favor of the ABRAXANE arm compared to treatment with dacarbazine (12.8 and 10.7 months, respectively (HR:0.831; 99.9% CI: 0.578, 1.196; P=0.094)).
"Metastatic melanoma presents significant treatment challenges due in part to limited therapies, low survival rates at diagnosis and no advances in chemotherapy in thirty-seven years," said Dr. Evan M. Hersh, lead principal investigator and Professor of Medicine at the University of Arizona College of Medicine and Arizona Cancer Center, Tucson, AZ. "Despite advances with targeted treatment and immunotherapies, there is still a need for new agents including chemotherapy treatments for patients with metastatic melanoma."
The safety profile of ABRAXANE observed in the CA033 study is comparable with other ABRAXANE pivotal clinical trials. The most common grade ≥3 treatment-related adverse events reported in ≥10% patients were neuropathy (ABRAXANE: 25% vs. dacarbazine: 0%), neutropenia (ABRAXANE: 20% vs. dacarbazine: 10%). The median time to neuropathy improvement with ABRAXANE was 28 days.These results will be presented at the Society for Melanoma Research 2012 Congress on Sunday, November 11 th, in Hollywood, CA. Future regulatory and clinical strategies are being reviewed in light of these results. These results are from an investigational study. ABRAXANE is not approved for the treatment of metastatic melanoma.
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Articles by Author
I have met the next generation of bread.
I'm more than a little susceptible to hypnosis by wheat, but if you believe in bread, what Blair Marvin and Andrew Heyn are doing might mesmerize you too. If you doubt bread, their story might make you reconsider.
Tucked high on a hill in Vermont, Elmore Mountain Bread makes a future that I think will last. Marvin and Heyn bake sourdough bread in a wood-fired brick oven, which is standard operating procedure for artisan bread. However, they also mill their own flour.
More from Zester Daily:
» Wood-fired baking stokes breadmaker's passion
» How Miscovich makes home and community bakers better
» 19th-century breadmakers had local flour, now so can you
Wheat and gluten are the latest bull's-eyes in the American game of dietary roulette. Remember when eggs, butter and red meat were reviled? Some people are finding their way back to bread through small-scale bakeries and long sourdough fermentations. The next road on the path back to bread might be bakery milled grains.
"We want to make the best bread we can, and it's a no-brainer that milling is a part of it," Marvin said as she filled a rack at a small supermarket with fresh-baked loaves in paper bags. The birds on her arm tattoo flew as she worked. A small tag on the rack announced that the flour was freshly milled. A little red stamp of a millstone on the bag gave the same notice. The change is much bigger than these words and signs show.
The day before, Heyn poured grain into the hopper above the stone mill he had built. Every half hour, a timer went off and Heyn or Marvin left the bakery to scoop flour from the rectangular bins attached to the sifter. The sifter allows them to remove a small portion of the bran, and bake with a very white — yet nearly whole-grain — flour, using almost the whole kernel.
A few bakeries now milling their own flour
Research on how milling affects the nutritional value of flour is minimal, but wheat processing is being scrutinized as celiac disease and non-celiac wheat sensitivities are investigated. A handful of bakeries across North America are choosing to mill their own flour in pursuit of peak flavor and nutrition.
Elmore Mountain Bread is remote, near the edge of the state's fabled Northeast Kingdom, but the bakers are not isolated. America lacks a formal apprentice system for bakers, so good bread advances through a network of online and live resources, such as King Arthur Flour's baking school and the Bread Bakers Guild of America. Bakers get to know one another by email and by traveling to see one another's setups.
Miller-bakers Julie Lomenda from Six Hundred Degrees Brick Oven Bakery in Tofino, Canada, and Dave Bauer from Farm & Sparrow in Candler, N.C., came to see the Vermont bakery on separate visits, and they got the couple thinking about milling.
Closer to home, Bread & Butter Farm in Shelburne, Vt., mills for its baking. In the spring, Heyn and Marvin's son Phineas gave them the impetus to start.
"One of the only things he ate every day was baguettes," Andrew said. "As I was doing the ordering, which was typically 30 bags of white flour and two bags of whole wheat, I realized that this was refined foods. Organic, but refined."
Heyn and Marvin wanted to use whole grains but remain loyal to their customers and product line, which was thoroughly artisan but did not feature whole grains. The bakery began 15 years ago, and they've owned it for a decade. Through that cross-continent network of bakers, Heyn designed a mill that would suit all their goals.
The brainstorming took place largely on email. Cliff Leir from Fol Epi in Victoria, Canada, sent pictures to Heyn of the mill he had built. Heyn collaborated with bakers Fulton Forde and Bryn Rawlyk, who also wanted to build their own mills. The three worked out details for a rustic, simple machine in a very 21st century fashion, without ever talking on the phone.
The metal work was more tangible and local. Friends who live down the road from the bakery fabricated the framework for the millstones. Iron Art had made the door for the bakery oven, and helped make the oven loader too. The sifter they bought ready made, but Heyn is about to make a new set of screens to better regulate the sifting.
Six years ago Heyn brainstormed designs for the next generation of wood-fired ovens with mason William Davenport of Turtlerock Masonry Heat, incorporating ideas from the Masonry Heater Association. Davenport built the oven for Elmore Mountain Bread, and its features are now common in micro-bakeries. Turtlerock is no longer in business, but former apprentice Jeremiah Church is still building ovens.
All of this tinkering, until the mill, has been to serve efficiencies. Heyn has an engineering mindset, and as he's engaged in his work, his brain is always working out improvements in their system. Marvin has been an eager partner in this thinking, because she wants to minimize wear and tear on their bodies in what's a very physical job.
The mill adds rather than subtracts work, but the two of them are gung-ho about this latest innovation. Even though the grains cost about as much as the organic flour they were using, the difference in product is worth it because they want to make the best bread they can.
Elmore Mountain Bread delivers about 500 loaves three times a week in a small radius near Stowe and Montpelier. The bakers still use roller milled flour to make a focaccia served in restaurants, but that is only about 20% of their production.
So far, they haven't figured out an effective way to announce the difference in their main ingredient. Aside from the little millstone graphic and note on the bag, they don't have much direct contact with their buyers. This is the way it is for bakers. Even in a retail setting, customers don't want to chat about what's in a loaf, the way someone might linger over ingredients while sipping a beer.
I am hoping that this will change. The media are a big voice in the popular campaign against bread, and positive stories about flour are rare.
For now, the bread speaks for itself, though I might serve as a ventriloquist. I didn't taste any Elmore Mountain Bread before it started milling. Usually I'm all pancakes, all the time. But these loaves made me forget the griddle. The flour smelled so fresh and fieldy, and the breads were hauntingly tasty. I have a new enchantment.
Main photo: Blair Marvin and Andrew Heyn divide and shape dough at Vermont's Elmore Mountain Bread. Credit: Amy Halloran
"Flatbreads really grabbed me because they're ancient in nature," Paula Marcoux said at a class in early August. "Stone or clay or metal griddles grew up with domesticated grains. As nomadic people spread those grains they brought the griddle with them."
In Saratoga, N.Y., the kitchen at the Healthy Living Market is very modern, which was fitting for the class introducing a group of contemporary cooks to how these ancient technologies and old foods have traveled through time and the world.
"I studied archaeology, and one of the things I love the most about the Middle East was eating the food. You can learn from documents, and you can learn from archaeology but you can learn by cooking too. And it's not going to be the same unless you cook with fire," Marcoux said, identifying the path to her passion.
By Paula Marcoux
Storey Publishing, 320 pages, 2014
That passion is outlined in her new book, "Cooking With Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking" (Storey Publishing). A food historian, Marcoux is the food editor of Edible South Shore magazine, and has worked as an archaeologist, cook and bread oven builder. The book, her first, covers a lot of ground with food and fire, from the most rudimentary fire and stick methods through managing the nuances of retained heat in an oven — brick or otherwise.
I can't get my head out of the middle chapter, which covers griddles and flatbreads, a food ghetto I see no reason to leave.
"The fact is that baking technologies develop to suit the grains available," Marcoux wrote. "With its smooth horizontal surface allowing even and controlled baking, the griddle has been used by cooks the world over to convert gluten-free grains and even tubers into tremendous breads."
I love this. People talk about flatbreads and batter breads being as old as, and older than, our life with grains. But her explanation seems more perfect than others I've heard, perhaps because it comes with recipes. At Marcoux's class, she traced how the stretched doughs of Anatolia had moved around the world in a cross-cultural arc of flaky, griddle-baked wheat goods that included scallion pancakes, and boreks savory and sweet.
"The modern borek derives from the ancient Semitic root word b-r-k," Marcoux said. "From this came borek, pierogi and Tunisian brik. The Middle Eastern word is a blazing clue to these flatbreads, where a fine stretched dough delivers filling. I think it's amazing how one idea can travel 10,000 years. That's longevity."
Marcoux has shoulder length dark hair and a ready smile. Being with her is like having searchable access to an encyclopedia of our human history with cooking and food.
For a flour and griddle fiend like me, she has been a joy to find. Her name crept into my life at the Plimoth Plantation, a living history museum in Massachusetts where she used to work, and where I went to visit erstwhile Pilgrims handling grains. This was in the spring, and people at Plimoth were excited about Marcoux's work documenting early ovens in New England, and about her book, which was released in May. Now that I've met her, and have her book in my kitchen, I understand the enthusiasm.
"For the scallion pancakes, I'm just rolling out a simple circle of dough," she explained at the market. She poured a little sesame oil on the disk, and spread it thickly with chopped scallions. "Roll it up like a long cigar. Coil it up like a snail, and let it rest a while."
After that while had passed, maybe 10 minutes, she rolled the snail into a pancake, and fried it in a little canola oil on a tava, a concave pan generally used for dosas.
Gas not like using live fire
"I feel funny cooking this indoors," she said, adjusting the heat so the pancake wouldn't burn. "As lovely as this kitchen is, cooking on a gas stove just isn't the same as using live fire. Instead of struggling with these controls, you'd just be pulling a twig out, or pushing a twig into the fire."
As the pancakes cooked, she made Middle Eastern pastries, and invited us to come up to the counter and learn.
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"This technology is older than tossing pizza," she said, moving a piece of dough from hand to hand. She urged people to look for videos of Armenian women tossing dough to learn the method.
The volunteers rolled their dough flat, then stretched it using a sway and throw motion between fingers and hands. Once it was thin enough, they put it on a cutting board again, where they buttered, then filled it.
"Puff pastry works because the fat and gluten layers have to work together," she said, noting that the doughs we used were only wheat and water. "It doesn't take huge expertise to make this because of the amazing geometry of dough. This quality of wheat is what made us love it, and we've been loving it for a really long time."
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce (or another of light soy sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon sambal oelek or other Asian hot chile paste
- ¼ cup chicken broth (or water, plus another dash or two of soy)
- 1¾ cups (8 ounces) all-purpose flour
- 1¾ cups (6 ounces) unbleached cake flour
- 1 teaspoon salt
- 2 tablespoons peanut, canola or corn oil, plus more for frying pancakes
- 1¼ cups boiling water
- Asian (toasted) sesame oil for brushing
- 1½ cups chives or scallions, finely chopped
- Make sauce first to let flavors marry. Mix all ingredients and let rest while you make the dough.
- With a food processor or by hand, mix together flours and salt. Stir in 2 tablespoons oil, then, gradually, the boiling water. (You may need a few more drops of water, but wait and see.) Once it comes together in a ball, knead by hand for a few minutes, then let rest airtight for 30 minutes.
- Roll the dough into a cylinder, and cut into 12 even-sized pieces. Roll each into a smooth ball. Cover with a moist towel or plastic wrap so they don't dry out.
- Roll one ball out thinly, brush with sesame oil, sprinkle liberally with chives, and roll up snugly in a cylinder. Coil the tube of filled dough in a spiral, keeping the seam to the inside. Press together a bit, and set aside, covered, while you fashion the rest.
- Gently roll each pancake flat. They should be 4 or 5 inches in diameter and about ¼-inch thick. (Light-handed rolling preserves all-important layering for the best texture.) Set up a couple of large skillets or a griddle; heat ⅛ inch of oil over medium heat. (You can continue rolling as you fry.)
- When the oil is hot, fry the pancakes (as many as you can at a time without crowding) until golden brown and crispy and cooked through — they should take about 3 minutes on the A side, and 2 minutes on the B side. Drain briefly on a rack or paper, cut in quarters, and serve hot with dipping sauce.
Recipe excerpted from "Cooking With Fire" by Paula Marcoux, used with permission from Storey Publishing.
Main photo: Paula Marcoux's sweet crispy borek, or campfire baklava. Credit: Ellie Markovitch
One of my best food friends is white pastry wheat. White refers to the tint of the bran — wheats are either white or red. Pastry means a soft wheat, one with low levels of gluten-forming proteins. Those proteins are what help build the gluten matrix when using hard or bread wheats; soft wheats make tender cakes and quick breads. The pancakes I make from Farmer Ground Flour's organic, stone ground whole wheat pastry flour are the definition of perfect in my family, the pancake of request for my 11-year-old's birthday. The pancake that means pancake and home.
Farmer Ground Flour is a mill that stone grinds organically grown New York State grains. Grain farmer Thor Oechsner is part owner in the mill; he and his fields, and millers Greg Mol and Neal Johnston, are great help as I try to understand flour from field to griddle.
My favorite wheat gets planted in the fall. Fall crops go in the ground in September or October, early enough for the seeds to grow a few inches before winter. Fall planting helps seeds get a head start on weed seeds that sit in the ground. Spring can be pretty wet, and hard for farmers to get in the field, so that's another advantage of this habit. Grains take to this system pretty well, since they are the edible seeds of certain grasses, and much like a lawn, these grass crops go dormant.
Snow cover helps protect the crop. A certain amount of winterkill is expected in fall planted crops, but this past winter, things looked pretty dicey. In New York's Finger Lakes region, plenty of snowstorms hit but the snow melted quickly. In low spots, that melt turned to ponds.
Beyond this local hint of doom, there was some general anxiety in the wheat world about supply and prices. By March, stores of North American organic wheat had dwindled. The 2013 wheat crop was limited by continued drought in the arid Southern Plains; regional supplies in the Northeast were limited by a very wet season. Larger organic mills were turning to Argentina for bread wheat. This fact, plus political pressures in Eastern Europe, created worry about what this year could bring for harvest. Late freezes hitting the Plains States during greenup, the time when fall planted grains start to grow, fueled my wonder.
Mid-April, I took a drive to Ithaca, N.Y., to see how my future pancake flour was doing. Amazingly, some of the fields were greening up quite nicely. Sure, there were spots where the plants did not survive, but those tan tips that sat over iced snow were getting crowded by green growth. What a delight to see.
This is what the field looks like now, a couple of weeks before harvest: a field of wheat rows, as American as a box of cereal. Look at those green stalks peaking through the gold heads. Ah, breakfast.
Why did this field and other fields recover? Winterkill is also known as winter survival. Plants that had enough room bounced back from the harsh conditions and grew well. Another factor was the plants having strong enough roots to withstand the pressures of temperature changes from winter through spring.
This tiny rye plant (pictured right) didn't make it. It just didn't have enough roots to hang on to the ground as temperature swings pulled the dirt together into frozen clumps. It was frost heaved.
Winter survival is tricky. Too little growth and the earth kicks out the plant. Too much, and the long green leaves attract mold, or other smothering problems. The malting barley crop in New York suffered a 50% loss due to winterkill, which is understandable, as growers are just figuring out how to make this crop work. The state's 2013 Farm Brewery Law, which ties licensing for a certain kind of brewery to use of state agricultural products, such as grains, hops and honey, has caused a bit of barley fever.
More from Zester Daily:
» How farmers aim to restore ancient grains to California
» Buzzword decoded: a sustainable food lexicon
» The golden rules of sustainability
A work in progress
Growing wheat and barley outside of the grain belts is a work in progress. Grain farming and processing, like malting, concentrated in the Midwest, Plains States and Northwest in the late 19th and early 20th century; this consolidation wiped out knowledge and infrastructure for how to grow grain crops in the Northeast. Farms grow grains for dairies, but cows eat differently than we do. And they do not drink spirits or beer.
Growing grains for malting, distilling and flour markets is more complicated than growing for animal feed. These specialty markets need different seed varieties and fertilization practices to hit certain performance markers, like protein levels. Growing food grade grain also requires more cleaning, and careful post harvest handling and storage. The learning curve is steep as people switch from commodity production to community enterprises.
I'm lucky to have a window on these grain ventures, and see people cooperate as they try to figure out what works. Right now, my pancake-flour-in-the-making looks good. The crop isn't in the bin yet; there's still time for weather to wreak havoc. But the farmers and researchers I've talked to are optimistic. Yields will be down, but there will be wheat.
Main photo: Those tan and brown matchsticks are wheat plants, trapped in ice sheets. Oh my, I thought, what are we going to eat next year? Credit: Rachel Lodder
I love locally grown and ground flours because they taste great and think right. So when my son wanted to share a meal for his birthday, not just a cake, we used local rye to make crepes in the cow pasture near his boarding school.
While eggs and butter do a lot of flavor work in this recipe, the rye has a speaking role. I can trace the flour back to the field, and picture where the rye was milled, sure as I can remember my kid on his first birthday, standing at a coffee table and digging at a roasted chicken with hunger and delight. Beyond my love for my son and a beautiful day, does the flour stand on its own merits? To find out I interviewed a couple of New York City bakers who use Farmer Ground Flour.
Peter Endriss bakes at Runner & Stone in Brooklyn. I met his bread at a tasting of regional flours six months before I met him. His rye — dark and dense, sweet and sour — sat in my brain like a gargoyle perched on a building.
The name Runner & Stone refers to New York City's first water powered gristmill, which was located nearby. In stone milling, the top stone is called the runner and the lower, stable stone is called the bedstone.
His breads appeared at farmers markets before the bakery nested inside the restaurant at the end of 2012; since then, good press has shined a star on the loaves, helping them march out the door long before lunch is even served.
"The only non-local flour we're using is artisan white bread flour from Central Milling," said Endriss in a recent interview, beginning a verbal tour of the invisible breads that sold out before 10 that morning, thanks to attention from the New York Times.
Runner & Stone features baguettes that are white, whole wheat and buckwheat. It also makes a whole wheat walnut levain, Bolzano rye, sesame semolina, and a rye ciabatta, all with varying percentages of whole grain Farmer Ground flours. The brioche and croissants have 10% whole wheat flour. Champlain Valley Milling, another mill in New York state, provides the white spelt flour used in its pretzel, modeled after a southern German pretzel that uses Dinkel flour, which is also spelt.
More from Zester Daily:
» 19th-Century Breadmakers Had Local Flour, Now So Can You
» Flour Power: Sifting Through A Maze of Options
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These breads are built with many qualities in mind.
"First, I want the bread to be nice," Endriss said. The second is "how much whole grain can we add to a baguette and still have it be my impression of a baguette?"
This means a thin crust and an open interior with a flavor that is not too sour; something pleasant to eat and a little lighter than a whole wheat sourdough.
The 1970s concept of whole grain breads carried a halo of self-righteousness and the reputation of a penitential texture, but these loaves — and the team that makes them — are more down to earth about blending earthy concerns with the loftiness of high bread.
"I have a degree in environmental science," Endriss said, reflecting on what motivates his flour choices. "I think my experiences in studying natural resource management and doing fieldwork associated with that, [gives] the farm a stronger presence in my mind when I look at an ingredient."
Local flours for flavor, not structure
In baking circles, the arguments against using local flours tend to focus on their unpredictability. Because smaller mills blend from fewer grain sources, the batches vary more than larger mills. This isn't a problem for Endriss, who doesn't rely on the whole grain flours for structure. The white flour provides that, and the local flours act more as flavor elements.
Whole grain flours get another strike because the bran acts like little knives, interrupting the formation of the gluten matrix. Using pre-ferments – fermenting a portion of the dough before the whole batch – helps ameliorate some of that.
"The scale of our production is probably the factor that allows us to adjust to inconsistency in the flour," he said. "If our five kilos of dough is fermenting a little too fast, we just put the tub in the fridge and fix it."
In a larger bakery, 300 kilos of dough running off the track would not be so easy to correct.
She Wolfe Bakery also uses Farmer Ground Flour, backing up the local whole grains with King Arthur organic flours. The bakery supplies Andrew Tarlow's restaurants – Reynard, Marlow & Sons, Diner, Roman's – and the breads are also for sale at Achilles Heel and Marlow & Daughters.
She Wolfe began at Roman's, where Austin Hall baked bread in the wood fired pizza oven. In January 2013, the bakery moved to rented space in a shared kitchen and began baking seven days a week.
This bread has also enjoyed great press, and with good reason. The whole wheat miche — a kind of French country loaf that might be the poster child for the artisan bread movement — is still sitting in my mind, staring at me like Endriss' rye gargoyle.
Linked to the land
Hall's interest in local flour is linked to the land, and similar to Endriss's. (Coincidentally, the two worked together briefly at Per Se, where Peter expanded the restaurant's bread program.)
Hall grew up in Iowa, in an agricultural community but not in a farming family.
"Watching the farmland around me disappear into a bedroom community was frustrating," he said over a pilsner at Achilles Heel, where his bread sat on shelves, down the row from whiskey bottles. The round ciabatta sat like a cake on a crystal pedestal, dimpled white rounds sandwiching the plump filling of a muffuletta.
Coincidentally, the Farmer Ground Flour in those loaves is the product of suburban sprawl. Outside of Ithaca, N.Y., the land that grain farmer Thor Oechsner was renting was getting snapped up for development. He needed to make more money from his crops, so he added value by switching from growing grain for animal feed to growing food grade grains and starting a flour mill.
Hall likes this local flour because he believes supporting stone milling helps preserve a body of knowledge. The miche serves that kind of preservation role, too.
"For me the miche is such a preindustrial thing, you know?" he said. Everything about it, from the lightly sifted stone milled flour, to the size of the loaf and the style of baking is related to a series of preexisting conditions.
"You're using a stiff starter because it's easier to control without refrigeration. You're mixing a really wet dough, because if you don't have a mechanical mixer, it's just a matter of dragging your arm through a mixing trough," he said. "You're making a large loaf because if you're baking once a week, you want it to keep for a long time."
Hall delivers the romance of a bread that's frozen in time. Even if people can't taste the values a baker imagines, I love that Endriss and Hall want to feed people the landscape. That is a motive I understand, whether my griddle is perched on a campstove in the midst of a pastoral view, or steady at the home stove, steering in the morning pancakes.
Main photo: Bolzano miche from Brooklyn's Runner & Stone bakery and restaurant using local flour. Credit: Mayumi Kasuga
The soup kitchen where I work has a beautiful griddle, perfect for pancakes — the food that spins my world. Yet I've been hesitant to make them because I like to serve them fresh, and serving 100 people necessitates making them ahead of time and keeping them warm. I'm also dedicated to whole grains, but people who eat here are the same as many Americans, dubious about whether they'll like whole-grain foods. I often hear people ask for white bread for breakfast and reject whole-wheat rolls for lunch.
These breads are soft stuff that comes from plastic sleeves, the easy-to-catch remnants from supermarkets. Stale bread travels more freely to food pantries and soup kitchens than other foods, such as produce. That's because bread looks better longer than fruit and vegetables, which show smelly and off-putting signs of age sooner. Produce is just more perishable than bread.
Plus, produce is more susceptible to food-safety problems. When's the last time you heard of a sliced bread recall? You can probably remember salmonella in spinach, tomatoes and jalapeño peppers, not to mention more shelf-stable foods, such as peanuts.
How we got hooked on white bread
The preference for white bread goes beyond its mere shelf-stability. Long a hallmark of the rich, white flour only became inexpensive in the late 1800s, when roller milling became common.
More on Zester Daily:
» The beauty of locally grown flour
» Malt makes the leap from brewing to pancakes
» Why do beer makers get more love than bread bakers?
White flour is made from just the endosperm, the center part of a grain kernel, minus the bran and germ. These subtractions were pricey when stone milling was the main route to flour. Bran and germ also offer problems.
Roller milling was a boon to flour because it separates the component parts of the grain, making it easier to divide them. Germ contains oils that make flour spoil more easily. These oils can also gum up the mill process. In Michael Pollan's latest book "Cooked," anonymous millers told him that germ is such a trouble to milling that it is generally removed from national brands of whole-wheat flour.
Bran is less bothersome at the mill, but bakers don't love how it acts like knives in rising dough. This makes whole-wheat breads more dense than their puffy, fluffy, white cousins.
This is because wheat's main goal is reproduction. Wheat germ is the part of a kernel meant to start another plant. Bran is several layers of armor that protect the next generation of wheat — the germ and its food, the endosperm. Any function or flavor we get is secondary to the plant's intention.
While bran's benefits used to be dismissed, the current thinking is that the indigestible fiber slows down metabolism of the starches in flour. Because starches convert to sugars in digestion, eating whole grains translates to lower blood-sugar levels. However, habits make whole-grain baked goods a hard sell.
Bran and germ contain most of the flavor you can find in a wheat berry. That starchy endosperm doesn't have a lot of flavor on its own. White flour takes its flavors from its processing. White flour gets flavors from fermentation (by yeast or sourdough), from salt and sweeteners added during processing, and from the chemical reactions of baking, which both colors and creates crust.
Embracing whole wheat
Whole-grain flours have more taste, and that is troubling. Luckily, there are some methods to help the dedicated white-flour eater take the leap.
Just as some fish are more fishy tasting than others, some whole wheats are wheatier. As with fish, freshness counts a lot, too.
Wheats are red or white. This classification refers to the color of the bran. Red wheats have more tannins than whites. Tannins in whole wheat can be perceived as bitter. However, even dedicated whole wheatsters like me can taste the sweetness of white wheats. I am a huge fan.
More reds are grown than whites because white wheats tend to sprout easily in the field. This is another example of the plant's first function taking precedence over its edibility again.
Brands to consider
If you can get locally grown and milled flour, find out about the color of the kernels. I have a pretty steady affection for the white whole-wheat pastry flour from Farmer Ground Flour. The pancakes I make from it ride little magic carpets in my mind. They're oh so sweet and fluffy.
White whole-wheat flours are manufactured by many national brands. My favorite are King Arthur, Arrowhead and Bob's Red Mill. If you are trying to persuade people to use whole grains, these types of flour are good suggestions for first-time users.
Of course, there is still the hurdle of texture, especially in leavened breads. Whether the wheat is white or red, the knife-like action of bran can keep your loaf from fluffing. If you're baking for eaters who demand softness, use half white whole-wheat flour and half unbleached flour. You could ease people into your program with foods that are supposed to be denser, like banana breads, where you could easily get away with 100% white whole-wheat flour.
Don't cater too much to those preferences, though. When I made pancakes at work, I used a combination of King Arthur white whole-wheat flour and that heavenly pastry flour from Farmer Ground. The cakes were light, fluffy and well-loved. We served scrambled eggs, sausages and pancakes topped with blueberries.
The only complaints we got were from people who didn't like pancakes for lunch.
Top photo: Whole-wheat pancakes. Credit: Jacob VanHouten/iStock
Local sourcing is an increasingly mainstream priority for restaurants, chefs and almost anyone producing food or beverages. But it's not such an easy proposition for craft brewing. Unlike butchers who know their pig suppliers or jam makers who know their berry farmers, craft beer makers have a hard time finding local sources of hops and other beer ingredients.
"Everyone talks about local beer, but probably only the water and the brewer are local," said Robby Crafton, brewer at Big Alice Brewing, during the recent Brewer's Choice event at New York City's Beer Week.
Truly local beer is hard to make. This is not the brewers' fault. Blame it on a regionalized agriculture system that has centralized areas of grain production and processing.
More on Zester Daily:
» Making beer with oysters in the Pacific Northwest
» The craft brewing revolution
New York state used to be a prime hops producer, but humid summers invite fungal predators, so farmers quit growing hops there. In the United States, hops are now grown mostly in the Pacific Northwest.
Grain production used to be routine in the Northeast too, but climate challenges and westward expansion pushed the crop elsewhere. The last malt in the area was probably made in Buffalo, on the western edge of New York state. Grain processing lingered there because of its great transit location on the Great Lakes. Now, most malt comes from Belgium or the Midwest.
Everyone's going local
However, a growing preference for local goods is helping change things, and brewers are excited about the flavors they can get from freshly malted and regionally grown grains.
"There's a beautiful softness and fluffiness from the spelt," said Joe Grimm, who was pouring Grimm Artisanal Ales' spelt saison at Brewer's Choice with his fellow brewer Lauren Carter Grimm.
"Historically, this has been a cool micro-trade show/hangout," said Kelly Taylor, from KelSo Beer. "It's awesome that we can take that GrowNYC component and add it to the event."
Taylor, along with Jimmy Carbone, owner of Jimmy's No. 43, and Dave Brodrick from Blind Tiger ale house, organized Brewer's Choice with June Russell, from GrowNYC. GrowNYC is the parent organization of Greenmarket, which operates 55 farmers markets in the city, and Greenmarket's Regional Grains Project.
The organization promotes regional grain in a number of ways. Greenmarket set a minimum percentage of local flour that farmers market bakers must use. The grains project collaborates with other groups on initiatives, such as New York Farm to Bakery, which paired New York City bakers with millers from New York, Vermont and Pennsylvania.
This recent collaboration with Brewer's Choice echoes a 2010 bread tasting at the French Culinary Institute in New York City that put local flour on bakers' radars and in their mixing bowls. Now local malt is in the hands of regional brewers.
Valley Malt, a pioneering malt house in Hadley, Mass., supplied 6,000 pounds of malt to 20 brewers, who had to use at least 30% local grain. Malt from startup Farmhouse Malt also came to Brooklyn. Other beers at the event featured local ingredients such as honey and apples.
In search of local ingredients
In general, brewers are curious about local grain, but limited availability and high cost keep them from using more of it.
"The fact of the matter is that local grain is three or four times the price," said Taylor, who uses some local grains at KelSo and also at Heartland, where he is the brewmaster. Although the resulting beers have a certain terroir, the extra layer of flavor is very subtle and delicate. The beers, he said, are not two or three times better than others. "But from a social and economic standpoint, it's 100% better."
The value, he said, is in trickle-up economics. When local farmers prosper, the economy grows.
"I think in a couple of years this could be 100% local," Taylor said.
Part of the problem is that small-scale malts, unlike their big-market cousins, don't have easily understood or well-known performance characteristics. Their qualities vary and working with them can bring uncertainties for brewers. Russell identified another problem on Carbone's radio show the night before the event: the processing bottleneck. There are not enough small malt houses in the Northeast.
Since New York state's 2013 Farm Brewery law linked licensing to use of local products, a number of startup malt houses in the state are beginning to address the need. Like the recent Farm Distillery and Farm Cidery Laws, the new law makes it easier for small-scale producers that use local products to get necessary licenses.
If this was local malt's debutante ball, her many suitors loved the dance. People kept tipping their glasses for pours even after the lights went up and security started guiding the lively crowd out of the hotel.
"It's over," Bill Herlicka, of White Birch Brewing in New Hampshire, told one hopeful drinker after he'd unscrewed the taps on his Bill's Brown Rye and First Sparrow.
The rye was made with Danko, a Polish variety of the grain. Herlicka described the result as sweet and bready, with an interesting coffee quality. Typically rye makes a beer that is dry, sharp and spicy, he said.
Herlicka said brewers would love to use more local ingredients for a number of reasons, including the fact that customers also prefer it. He would be willing to pay more for local ingredients if he could promote that on his beer's label, he said.
"I would use more local grain," Herlicka said.
Top photo: Michelle Crafton, Scott Berger, center, and Robby Crafton from Big Alice Brewing at Brewer's Choice. Credit: Corey Offsey


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Big Dog, You should know better than to dress like that in the NRV. If you aren't a VA Tech student then it's flannel, camouflage, and Carhart in public. Flip Flops will get a rainbow sticker posted on your bumper and a Wolverine work boot upside your head. LOL!
I am on the wrong side of fashionable for most of the residents outside of Salem.


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Grenada Nurses AssociationPO Box 2389St. George'sGrenada
More information (for ICN Member National Nurses Associations only)
Latest Articles from
ICN Conference and CNR 19-23 June 2015 in Seoul.
© 2013 International Council of Nurses (ICN) Copying, downloading and distribution of material from the ICN web page is permitted aslong as credit in print is given and that the material will not be used for commercial or for-profit purposes without permission


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Western SpaghettiWestern Spaghetti (2008) Theatrical Cartoon by Dave Koch
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- Theatrical FilmTheatrical
- PES Productions
- Directed By PES.
- Produced By Sarah Phelps.
- Animated By PES, Javan Ivey.
- Written By PES.
- Editor: Sam Welch.
- Originally Released in Jul of 2008 (Estimate).
- Originally Released Theatrically.
- Color
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Liturgy of the Word Video Reflection for 7/19/09
July 18, 2009 Columnists No Comments
More insight and inspiration from John Paul the Great Catholic University. Find the Sunday Liturgy of the Word readings here and our Gospel Activities here.
Liturgy Reflection: Sunday, July 19, 2009 from JP Catholic University on Vimeo.


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Tibbitts was the director of the Institute for Human Adjustment at the University of Michigan for 12 years before moving to Washington, DC, in 1949 to serve as an specialist in aging with the agency that preceded the U.S. Departments of Health, Education, and Welfare, and Health and Human Services. He retired in 1983 as the special assistant to the U. S. Commissioner on Aging after 35 years of government service.
During those three decades, his contributions and accomplishments were many, including the following: He directed the 1950 National Conference on Aging and helped develop the 1961 White House Conference on Aging; chaired the
HEW Committee on Aging and Geriatrics in the early 1950s; founded the Administration on Aging (AoA); and founded and directed AoA's Education and Training Program and its National Clearinghouse on Aging. He played a major role in planning, organizing, and convening many international conferences on aging from the 1950s through the 1980s. He authored more than 100 publications; the most notable, undoubtedly, was the Handbook of Social Gerontology: Societal Aspects of Aging, which for a decade was the principal textbook on aging.
Clark Tibbitts died in October 1985 at age 82, leaving a legacy of accomplishments in academic institutions throughout the world. Through a combination of personal friendships and professional expertise, he fostered a federal commitment to the improvement of the lives of older persons through the development and growth of hundreds of academic gerontology programs.
In 1985, AGHE's Executive Committee renamed the AGHE award the Clark Tibbitts Award to recognize the major role that Tibbitts played in establishing and nurturing the field of
Tibbitts and colleague Wilma Donahue (University of Michigan) were the first recipients of the AGHE award in 1981. Walter Beattie was the first recipient of the Clark Tibbitts Award in 1986. The Tibbitts Award is presented each year at the AGHE annual meeting.
1981 Clark Tibbitts (Administration on Aging)
Wilma Donahue (University of Michigan)
1982 Robert Havighurst (University of Chicago)
1983 James Birren (University of Southern California)
1984 Hiram Friedsam (University of North Texas)
1985 Mildred Seltzer (Miami University)
1986 Walter Beattie (Syracuse University)
1987 George Maddox (Duke University)
1988 Dorothy Coons (University of Michigan)
1989 Wayne Vasey (University of South Florida)
1990 Midwest Council for Social Research in Aging
1991 Harold Johnson (University of Michigan)
1992 Joseph Britton (The Pennsylvania State University)
1993 David A. Peterson (University of Southern California)
1994 Harvey L. Sterns (The University of Akron)
1995 E. Percil Stanford (San Diego State University)
1996 Tom Hickey (University of Michigan)
1997 Scott A. Bass (University of Maryland, Baltimore County)
1998 James H. Schulz (Brandeis University)
1999 Armin Grams (University of Vermont)
2000 Carroll Estes (University of California, San Francisco)
2001 Bernice Parlak (Health Resources and Services Administration)
2002 Stephen Cutler (University of Vermont)
2003 Phoebe Liebig (University of Southern California)
2004 Jon Hendricks (Oregon State University)
2005 Sally Newman (University of Pittsburgh)
2006 William J. McAuley (George Mason University)
2007 Robert Binstock (Case Western Reserve University)
2008 Leonard W. Poon (University of Georgia)
2009 Larry Polivka (University of South Florida)
2010 Frank J. Whittington (George Mason University)
2011 Edward F. Ansello (Virginia Commonwealth University)
2012 - John A. Krout (Ithaca College)
2013 - Marie A. Bernard (National Institute on Aging/National Institute of Health)
2014 - Harry "Rick" Moody (AARP)


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Current: 51°
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Birmingham fire claims life of 73-year-old man
BIRMINGHAM, Ala. (AP) — Authorities say one person was killed in a house fire in the South Titusville area of Birmingham.
Birmingham Fire Chief C.W. Mardis said the blaze happened around 8 p.m. Thursday at a home near Center Way South and 22nd Court South.
WBRC-TV reports (http://bit.ly/11d9Tw4) that a 73-year-old male was found unresponsive near his front door. Fire officials say it appears he was trying to escape when he collapsed.
Emergency personnel took the man outside and he was declared dead by paramedics.
The cause of the fire remained under investigation.
Information from: WBRC-TV, http://www.myfoxal.com/
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Category Archives: Women and girls
March of Dimes: Treating Mental Health Concerns During and After Pregnancy
Each year, the March of Dimes National Communications Advisory Council, which includes journalists from many websites and magazines that cover pregnancy and early childhood, holds a reporters' luncheon to share information that can lead to healthier births, babies and mothers. This year's luncheon, being held tomorrow, focuses on treating mental health conditions in mothers during and after pregnancy. The issue is important for many reasons, in particular because many women have been taking prescription medications for depression, anxiety, panic attacks, ADHD, and other mental health issues since adolescence and may need to change or stop the medicines in order to have a healthy baby, yet run the risk of a relapse or worsening of their health condition.
NewPublicHealth recently spoke with, Siobhan Dolan, MD, a consultant to the March of Dimes and an obstetrician gynecologist and clinical geneticist at Montefiore Medical Center/Albert Einstein College of Medicine about communicating information about treating mental health during pregnancy to both mothers and health care professionals.
NPH: For the upcoming luncheon, the March of Dimes has singled out mental health medications. Why that area of health?
Dr. Dolan: There is a huge overlap between women of reproductive age who are dealing with becoming pregnant and having families and caring for families and women who have mental health issues and may be entering their reproductive years already on medication.
And we know that bonding and creating a family and getting your family life off to a good start in the early postpartum period is much, much better when a woman is in a balanced mental health state. So if there's either a preexisting depression or a postpartum depression, we need to pay attention to that.
Nominations Open for Girl Up Teen Advisors
Sesuagno Mola of Ethiopia, married at five, never went to school and had her first child at 14. More children would have followed in quick succession, but Sesuagno got involved with a program in her town run by Girl Up developed by the UN Foundation that empowers young girls to create a life for themselves and their families well beyond poverty and illiteracy.
In Sesuagno's case, she joined a program developed to help teach literacy, and provide information about family planning, gardening and life skills to help reduce food contamination.
Through the program, Sesuagno learned to build shelves to keep her family's food off the floor, built a stove that sends the smoke out of the house instead of into her lungs—a cause of pneumonia and death for thousands of girls and women in the developing world—and jointly decided with her husband, because of her time in the program, that they would wait to have their next child.
"What we support are comprehensive services for adolescent services for girls to help improve access to health services, education and safe spaces," says Andrea Austin, a spokesperson for the UN Foundation.
CDC Report: Binge Drinking is Under-Recognized in Women and Girls
The first Vital Signs health indicators report of 2013 from the U.S. Centers for Disease Control (CDC) and Prevention finds that binge drinking is too often not recognized as a women's health problem. The report found that nearly 14 million U.S. women binge drink about three times a month, and consume an average of six drinks per binge. CDC researchers determined the rate of binge drinking among U.S. women and girls by looking at the drinking behavior of approximately 278,000 U.S. women aged 18 and older for the past 30 days through data collected from the 2011 Behavioral Risk Factor Surveillance System, and for approximately 7,500 U.S. high school girls from the 2011 National Youth Risk Behavior Survey.
For women and girls, binge drinking is defined as consuming four or more drinks on one occasion. Drinking excessively, including binge drinking, causes about 23,000 deaths among women and girls in the United States each year. About 1 in 8 women and 1 in 5 high school girls report binge drinking, with the practice most common among women ages 8-34, high school girls, whites, Hispanics and women with household incomes of $75,000 or more. Half of all high school girls who drink alcohol report binge drinking.


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Sugar Ray with Smash Mouth and Gin Blossoms
Wed, Aug 14, 2013 7:00 pm
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AboutA web log for all fans of Walt Disney, The Disney Company, and its many products. Using the theories behind Walt Disney's family oriented entertainment and education, this blog is intended to be a safe read for the whole family. Proud to be a part of Quality Will Out Omnimedia. The Disney Blog is not affiliated with The Walt Disney Company in any way. All Disney parks, attractions, lands, shows, event names, etc. are registered trademarks of The Walt Disney Company. The Disney Blog is affiliated with LaughingPlace.com, the number one Disney Fan site on the internet. Please see creative commons license at the bottom of this page for copyright information. All content on this website is my own and does not necessarily represent the views of my employer or anyone else on the planet. The Disney Blog is supported by advertising and some of the links on this site and in product reviews are revenue share affiliate ads. I also do accept product for review and to give away as prizes. However, I compose all my editorial separate from any decision regarding advertising or affiliate links. YMMV.
Tag Archives: disney princess
Steampunk Disney Princesses
Steampunk Belle I love Steampunk and I really love Disney, so when Karen Hallion combined the two into a series of portraits she had my full attention. Hallion plan's on doing a series of 12 Steampunk Disney girls, then move … Continue reading
Posted in Disneyana, Fan Websites, Fandom Tagged belle, disney fan, disney princess, disney steampunk, fan, jessica rabbit, princess, steampunk, steampunk princess 13 Comments
Historically Accurate Disney Princesses
Disney animators often take full advantage of that thing called 'artistic license' when they're creating the animated characters we know and love. This appears to have really bugged one artist who took to Deviant Art to show how four Disney … Continue reading
Posted in Animation, Art Tagged Animation, Art, disney accuracy, disney fan, disney princess, fan art, history, princess 8 Comments
Disney Princess Cakes
There appears to be an uncanny valley effect with Princess cakes. Decorations can be so close to good and yet so far. Freehand hand-piped chocolate decorations featuring Cinderella, "The Princess & The Frog," & Belle from "Beauty & The Beast" … Continue reading
Posted in Food and Drink Tagged cake wrecks, cakes, disney, disney princess, disney princess cakes, princess 10 Comments
Disney Princesses meets Mean Girls in Youtube Mashup
Over on Youtube Pinkwhig has uploaded a video mash-up that melds Disney Princess movies with the movie Mean Girls starring Lindsay Lohan. Yet another very good fan-made mashup. Keep them coming. Enjoy "Mean Disney Girls":
Posted in Fan Video Of The Week Tagged disney, disney princess, lindsay lohan, mashup, mean girls, video Comments Off
Is The Princess and the Frog Disney's next Franchise?
Walt Disney Company CEO Bob Iger takes the 1980s idea of synergy that was perfected by the early Eisner and Wells administration to the next level with his concept of the Franchise. I'm not talking Kevin Garnett for you NBA … Continue reading
Posted in Animation Tagged Bob Iger, cars, CEO, dcp, dis, disney, Disney Consumer Products, disney princess, franchise, frog princess, princess tiana, the princess and the frog, tiana, tpaft, twdc, walt disney company 8 Comments


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yeah, the 2003 server has an account called admin for the drive map.
sims2006 does indeed work. it just doesn't stick. if I log off, any logon from that point will result it the drive not reauthing and throws up a load error if sims is started or from my computer throws up the login window.
if I disconnect all drive mappings and login again it's fine and the cycle repeats


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Not that there's much of her to be seen in this inane eroto-drama. In fact Bisset, as the character Claudia, has just enough time to make an entrance before she takes off for Buenos Aires, where she winds up at a wedding--drinking, dancing, and threatening to put a leash on some rich old guy who
couldn't be happier about it. Unfortunately, while Bisset is off having all the fun, we're stuck watching a makeup-encrusted, earringed Mickey Rourke, as Wheeler, introducing Carre Otis (playing Emily) to the world of sex and sensuality during Carnival in Rio. If only this were as steamy as it
Wild Orchid -- Open-ended Extra (Clip) from Unknown
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- Actors: Joan Chen, Julianna Margulies, Mercedes Ruehl, Victor Rivers, Douglas Spain
- Directors: Gurinder Chadha
- Writers: Gurinder Chadha, Paul Mayeda Berges
- Format: Closed-captioned, Color, DVD-Video, Widescreen, NTSC
- Language: English, Spanish, Vietnamese, Yiddish
- Region: Region 1 (US and Canada This DVD will probably NOT be viewable in other countries. Read more about DVD formats.)
- Number of discs: 1
- MPAA Rating:
- Studio: Lion's Gate
- Release Date: Nov. 6 2001
- Run Time: 109 minutes
- Average Customer Review: (19 customer reviews)
- Amazon Bestsellers Rank: #159,332 in DVD (See Top 100 in DVD)
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Perl Audio Converter 5.0.1
Features at a glance
Key features include CD ripping functionality with CDDB (Compact Disc Database) support, tag preservation, playlist and batch conversion, independent tag reading and writing, and support for a wide range of audio file formats.
Furthermore, the software features a powerful audio tagger, recursive directory support, directory structure preservation, parallel processing functionality, as well as extensions for the Konqueror, Dolphin, Thunar and Nemo file managers.
Supported audio file formats
Perl Audio Converter supports a wide range of audio file formats, among which we can mention MP2, MP3, Ogg Vorbis, FLAC, Monkey Audio, FAAC (AAC/M4A/MP4), Musepack (MPC), Wavpack (WV), OptimFrog (OFR/OFS), TTA, LPAC, Kexis (KXS), AIFF, AC3, Lossless Audio (LA), AU, SND, RAW, VOC, SMP, RealAudio (RA/RAM), WAV, and WMA.
In addition, the 3G2, 3GP, 8SVX, ADTS, AL, AMB, AMR, APE, AVR, BONK, CAF, CDR, CVU, DAT, DTS, DVMS, F32, F64, FAP, FLA, FSSD, GSRT, HCOM, IMA, IRCAM, MAT, MAUD, MAT4, MAT5, MPP, NIST, OFF, OPUS, OGA, PAF, PRC, PVF, RA, RF64, SD2, SF, SHN, SOU, SPX, SRN, TAK, TXW, VMS, VQF and W64 audio file formats are also supported.
Featuring a Nautilus script, the application is capable of extracting audio streams from a wide range of video formats, including AVI, MKV, RM, ASF, RV, DivX, MPG, MPEG, MOV, QT, OGM, VOB, VCD, WebM, M4V, NSV, PSP, SVCD, FLV, NUV, OGV, SMK and WMV.
Under the hood, availability and supported operating systems
As its name suggests, Perl Audio Converter is written entirely in the Perl programming language, which means that it is supported under all GNU/Linux distributions, as well as on various BSD flavors. It's distributed as a source tarball, supporting both 32-bit and 64-bit hardware platforms.
Reviewed by Marius Nestor, last updated on October 21st, 2014
- price:
- homepage:
- sourceforge.net
- license type:
- GPL v3
- developed by:
- Philip Lyons
- category:
- ROOT \ Multimedia \ Audio
In a hurry? Add it to your Download Basket!
- Updated OGG Vorbis & SPX tags to use TRACKNUMBER instead of TRACK
- Fixed coverting to "wma, ra, & mmf" thanks to bug report by Timothy E. Harris
- Fixed missing semicolon bug in Nemo/Nautilus/Thunar script
- Fixed overwrite message to show output file, not source
Application descriptionPerl Audio Converter is an open source and cross-platform command-line software project that allows users to easily co...


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Sex in a Tent: A Wild Couple's Guide to Getting Naughty in Nature (Google eBook)
Wilderness Press, Jan 1, 2010 - Psychology - 176 pages
A mostly fun, sometimes serious guide to love, sex, and adventure in the great outdoors. Author Michelle Waitzman has years of experience ?playing the fieldOCO in the backcountry, and this book is full of her tricks. Showing you the best positions for campers (the tent tango), to how to look and feel sexy when you havenOCOt bathed in days (go skinny-dipping), she inspires you to leave behind the boring bed sheets and crawl into a tantalizing tent. Filled with advice, positions, games, and tricks, this book will expose you to orgasmic opportunities for love, sex, and outdoor adventure. Includes original illustrations with playful and inspiring ideas for outdoor lovemaking, and dozens of tell-all tales and suggestions from other outdoor adventurers.
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Review: Sex in a Tent: A Wild Couple's Guide to Getting Naughty in NatureUser Review - Corinne - Goodreads
Silly topic and reads like a cosmo article! Read full review
Review: Sex in a Tent: A Wild Couple's Guide to Getting Naughty in NatureUser Review - Patrick Gallot - Goodreads
The title is a tease but this is a guide to camping with a romantic interest so that it is a pleasant and sexy adventure and not a relationship-breaker. Read full review


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Urinary Incontinence Center - Bozeman, MT
Bozeman Urologist Doctors for Urinary Incontinence
Type of Physician: Urologist
What is a Urologist?
A certification by the Board of Urology. Urologists specialize in the diagnosis, treatment, and prevention of problems of the urinary system in men and women and the reproductive system in men. Urologists are trained in both surgical and medical (nonsurgical) treatment methods.
Specialty: Urology
Common Name:
Urologist Doctors in Bozeman *
Bozeman Deaconess URO Assocs
Bozeman Deaconess URO Assocs
Bozeman Deaconess Gastro Clin
Saint Peters Medical Group
Fort Harrison VA Medical Center
Fort Harrison VA Med Ctr URO
Fort Harrison VA Medical Center
Fort Harrison VA Med Ctr URO
Bozeman, Montana
Urinary Incontinence
Urinary incontinence (UI) in men facts
*Urinary incontinence (UI) in men facts Medically Edited by: Melissa Conrad Stöppler, MD
Other Related Urinary Incontinence Articles
Emergency Contact for Bozeman
Nearby Bozeman Hospitals *
Bozeman Deaconess Hospital
Livingston Healthcare
*Provider Directory Terms of Use:
The WebMD 'Provider Directory' is provided by WebMD for use by the general public as a quick reference of information about Providers. The Provider Directory is not intended as a tool for verifying the credentials, qualifications, or abilities of any Provider contained therein. Inclusion in the Provider Directory does not imply recommendation or endorsement nor does omission in the Provider Directory imply WebMD disapproval.