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Warriors seek name-change input
OAKLAND, Calif. -- The Golden State Warriors say they will be seeking input from fans on whether they should change their name after announcing earlier this week they'd purchased a 12-acre property in the Mission Bay district of San Francisco that they plan to use for a new arena.
The franchise will keep the Warriors moniker they've used since they were founded in Philadelphia in 1946 but could readopt the name for which they were known when they played in San Francisco from 1962-71 -- the San Francisco Warriors.
"We're very curious what our fans think of that," Warriors president and CEO Rick Welts told ESPN.com. "I couldn't imagine making that decision in the very near future, but we definitely want to see what our fans prefer."
While the name change and move out of Oracle Arena in Oakland to a state-of-the-art venue before the 2018-19 season might seem a bit jarring to the blue-collar identity of the franchise, Welts said that it's important to the franchise to preserve as much about what makes Oracle Arena one of the best home courts in the NBA.
"We're spending a lot of time with the facility itself to do everything possible to replicate what we think is a really special atmosphere for our games at Oracle," Welts said.
"We're very curious what our fans think of that. I couldn't imagine making that decision in the very near future, but we definitely want to see what our fans prefer.
" -- Warriors president and CEO Rick Welts
"The first assignment we gave the architects was to make sure that every seat in the new building is as close or closer than the comparable seat at Oracle. We're doing that by actually making the building smaller. We're going from 19,000 seats to 18,000 seats."
Welts said that the Warriors have also guaranteed that every employee at Oracle will have a chance to transfer their job to the new building, which is eight miles away, across the San Francisco Bay. They've guaranteed seats to their season-ticket holders in the new arena.
"Oracle Arena is the oldest arena in the NBA, and it's served great for 50 years," Welts said. "But there comes a point in time where if we're going to be the franchise that we aspire to be, we're going to need a new playing facility. And in our view, San Francisco is the right place to be if you have the same aspirations we have, to be truly one of the great franchises in sports."
Welts said he didn't think the franchise's fans in the East Bay would abandon them, since the new site is so close to Oakland, and accessible by the Bay Area's Rapid Transit (BART) system.
Welts added pushing to keep the team in Oakland was further complicated by governmental concerns.
"I think we're very cognizant also that Oakland and Alameda counties have some very serious issues to prioritize," Welts said. "And we're very understanding that the Golden State Warriors, in terms of an investment of public money, isn't one of the places that those in charge of the future of Oakland feel like is the most needy in terms of the issues and problems that the people are trying to address here."
When the Warriors purchased the 12-acre private property from Salesforce.com on Saturday, it essentially confirmed they'd scrapped plans to move to a waterfront site on Piers 30-32 near the San Francisco Giants' ballpark.
Welts said the regulatory hoops they'd have to jump through to get that project approved became too burdensome and "there came a point in time where certainty just became the most important thing."
While the new arena won't sit on the piers with striking views of the Bay Bridge, Welts said the new property will also have unobstructed views of the San Francisco Bay. The only thing standing between the new arena, which will also include a practice facility and team offices, will be a five-acre park.
The project, which is entirely privately financed, is expected to cost upwards of $1 billion, although it's impossible to project a new estimate until new architectural plans are drawn. Welts said the regulatory process at the Mission Bay site is far simpler than what the team experienced at the waterfront site to the north.
"There's a master development Mission Bay plan that was adopted 15 years ago that governs all the development here, so it operates under its own set of rules," Welts said. "And because of that, we don't have the regulatory process that we had at the other site.
"There's no federal jurisdiction, which we had with the Army Corps of Engineers, there's no regional jurisdiction, which we had with the BCDC (Bay Conservation and Development Commission). This is private lands, so we don't have port commission oversight. So it just simplifies the regulatory process, we just have to follow the Mission Bay development plan which has been in place for a long time, and what we're constructing will fit in the constructs of that development plan."
- Senior writer for ESPN.com
- Spent seven years at the Los Angeles Daily News
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Click here to print the obituary below
Joseph D. Kingsbury
Joseph D. Red Kingsbury, of Quincy, died peacefully at home surrounded by his loving family on Aug. 15, 2013. He was a member of the Roxbury Old Timers. A proud U.S.
veteran. He and his wife recently celebrated their 45th wedding anniversary. Joe will be remembered by all those who knew him as a funny, hardworking, one of a kind guy and for his devotion to family and love of his home. He lived a rich and full life. Beloved husband of Regina (Swain) Kingsbury of Quincy. Loving father of Joseph of Chatham, Jed, Julie Anne, and David; all of Quincy, and the late Suzanne. Gah-Gee to Joseph, Justin, Brendan, Kyle, Cameron, Chloe, and the late Jasmine. Brother of Donald of Chelsea, Edward of Quincy, Paul of NJ, Thomas of Dorchester, Elizabeth Vogelsang of Plymouth, Linda Conti of Northborough, Jane Logan of Quincy, Daniel of Weymouth, and the late Carol, John, James, Richard, William and Robert. Beloved uncle of many nieces and nephews. Relatives and friends are respectfully invited to attend the visiting hours on Tuesday 4 - 8 p.m. in the Keohane Funeral Home, 785 Hancock St., Quincy. A Celebration of Life Service will be held in the funeral home at 9:15 a.m. on Wednesday prior to the funeral Mass in St. Anns Church, Quincy at 10 a.m. Burial in Pine Hill Cemetery, Quincy. Donations in memory of Joseph may be made to Hospice of the South Shore, 30 Reservoir Park Dr., Rockland, MA 02370. See
or call 1-800-Keohane for directions and online condolences.
Funeral Home
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Published in The Patriot Ledger on Aug. 19, 2013


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What does ZIT mean in Miscellaneous?
This page is about the meanings of the acronym/abbreviation/shorthand ZIT in the field in general and in the Miscellaneous terminology in particular.
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Please click on the link below for MVPS Guidance for Full-Day and Priority Pre-K Child Count Survey.
MVPS Guidance for Full-Day & Priority Pre-K Child Count Survey (342 KB)
The Office of Early Learning Newsletter
OEL is happy to introduce an office newsletter.
1/16/15 –
OEL Newsletter Volume 1, Issue 1(394KB)
Please take time to review and forward the newsletter to anyone who may find the information useful. We welcome your feedback and suggestions – you may email us at firstname.lastname@example.com.
New York State Universal Full-Day
Prekindergarten Overview
Additional Information and Viewing Options for the UPK Webinar
Additional Early Learning Resources
~The New York State Education Department's firm commitment to a P-12 educational system has been reaffirmed with the establishment of the Office of Early Learning (OEL).
~The OEL is responsible for a wide range of educational programs and works closely with parents, early care and education agencies, schools and state agencies to coordinate programs and resources with the goal of making New York's early learning system as comprehensive and seamless as possible.
Specific programs include:
~The OEL is also tasked with ensuring that the early learning initiatives outlined in the Race to the Top application (RttT) are successful.
These include:
- Establishing world class internationally benchmarked early learning standards to improve school readiness and facilitate greater success with the transition between preschool, kindergarten, and early elementary education
- Developing a comprehensive assessment protocol and data system for Preschool – Grade 3, including the addition of an early childhood component to the NYSED public report cards for districts and schools
- Developing practices, strategies and programs that improve educational outcomes for Preschool – Grade 3, particularly in high-needs environments
- Developing a tool for parents' use in identifying high quality settings in preschool
- Developing a Statewide and National Early Learning Network
Open Ended Art Supplies for the Quality Prekindergarten Classroom
Art experiences allow children to express their ideas, feelings, and knowledge in visual form. Offering a daily art center that is equipped with open ended supplies encourages this. Students explore the processes of art using materials, tools, and techniques and create products such as drawings, paintings, sculpture, collage and three dimensional art. The list provided here includes the types of materials found in a quality preschool classroom and offered in the art center on a rotating basis.
NYSED Pre-K to Kindergarten Transition Tool
Building relationships, partnering and collaboration are extremely important to facilitate the transition of prekindergarten students to kindergarten. This is a time of great change for children, parents, families and schools in which new relationships, new expectations and new competencies are being developed. The local school district should have a comprehensive plan for supporting its newest incoming students and their families as they transition into a K-12 system.
The checklist below will help to determine how complete your school district's prekindergarten to kindergarten transition plan is. It may signal areas for improvement for your district to work on to ensure a positive start for young children in the school community.
NYSED Transition Tool Checklist


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Label: CUPRUM METALLICUM- copper cream
- NDC Code(s): 53645-1050-1
- Packager: True Botanica, LLC
- Category: HUMAN OTC DRUG LABEL
- DEA Schedule: None
- Marketing Status: unapproved homeopathic
NOTE: Most over the counter (OTC) are not reviewed and approved by the FDA. However, they may be marketed if they comply with applicable regulations and policies. FDA has not evaluated whether this product complies.
Drug Label Information
Updated 02/13
If you are a consumer or patient please visit this version.
- Download DRUG LABEL INFO: PDF XML
- Print Drug Label Info
- Uses:
For temporary relief of venous congestion and muscle spasms. May also be used for standard homeopathic indications or as directed by your physician.
Close - Warnings:
For external use only. Do not apply on open wounds, damaged skin or eyes. Consult your health care provider if symptoms persist more than 5 days or worsen or rash occurs.
Close - KEEP OUT OF REACH OF CHILDREN
- Directions for Use:
Adults, children and infants: Apply to desired area 3-4 times daily. Rub in thoroughly until cream is absorbed.
Close - Other Ingredients:
Almond Oil, Beeswax, Citric Acid, Glycerine, Jojoba Oil, Kokum Butter, Lavendar Essential Oil, Plant Emulsifiers, Potassium Sorbate, Vitamin E, Water.
Close - QUESTIONS
Developed and Made by
True Botanica, LLC
1005 Richards Rd., Suite D
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Close - Principal Display Panel
cuprum metallicum creamProduct Information Product Type HUMAN OTC DRUG LABEL Item Code (Source) NDC:53645-1050 Route of Administration TOPICAL DEA Schedule Active Ingredient/Active Moiety Ingredient Name Basis of Strength Strength COPPER (COPPER) COPPER 6 [hp_X] in 50 mL Inactive Ingredients Ingredient Name Strength ALMOND OIL YELLOW WAX CITRIC ACID MONOHYDRATE GLYCERIN JOJOBA OIL GARCINIA INDICA SEED BUTTER LAVENDER OIL CETOSTEARYL ALCOHOL POLYSORBATE 60 POTASSIUM SORBATE .ALPHA.-TOCOPHEROL WATER Packaging # Item Code Package Description Marketing Start Date Marketing End Date 1 NDC:53645-1050-1 50 mL in 1 JAR Marketing Information Marketing Category Application Number or Monograph Citation Marketing Start Date Marketing End Date unapproved homeopathic 02/27/2013 Labeler - True Botanica, LLC (182071519) Establishment Name Address ID/FEI Business Operations True Botanica, LLC 182071519 manufacture(53645-1050)


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Sky Sports understands Peterborough have made a bid for highly-rated Gateshead star Marcus Maddison.
The former Newcastle youngster has been earning rave reviews for Gateshead after being released by the Magpies last year.
The skilful wide-man finished last season as second top goalscorer with 10 goals and his form was rewarded with two caps for England C.
The 20-year-old has picked up where he left off last season with three goals in three Conference Premier games, including two stunning goals against Torquay.
His form has attracted the interest of a host of Football League clubs, but Peterborough have firmed up their interest with a bid for his services.


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Steelers Report Card: Game Six vs. Miami Dolphins By Gerry Dulac
Steelers Report Card: Game Six vs. Miami Dolphins
Gerry Dulac grades the Steelers' effort Sunday in their victory against Miami Monday, October 25, 2010 By Gerry Dulac, Pittsburgh Post-Gazette Alan Diaz/AP Mike Wallace - 2 rec., 53 yards, 1 TD QUARTERBACK A- Ben Roethlisberger passed for 302 yards, two touchdowns, did not have an interception and posted a passer rating of 132.0. But he almost cost the Steelers the game when he fumbled at the goal line in the final 2 1/2 minutes. In a first half in which he passed for 195 yards and two touchdowns, Roethlisberger's only mistake was a fumble when he tried an ill-advised shovel pass, resulting in a field goal. RUNNING BACKS C- It was a long day for Rashard Mendenhall, who finished with a season-low 37 yards on 15 carries and had only 8 yards on seven carries in the second half. But it was seldom-used Mewelde Moore who had several big plays for the offense, the biggest a 29-yard catch-and-run on third-and-5 on the winning field-goal drive. Moore also had a 16-yard run, the longest of the day. WIDE RECEIVERS A+ Hines Ward had season-highs with seven catches and 131 yards and made several nice plays, including shaking two defenders on a 21-yard touchdown and a 43-yard catch on a busted play to set up a FG. But it was the little things, too, like staying in for blitz pickup on the 29-yard pass to Moore. Mike Wallace continues to show he can outrun any coverage, catching a 53-yard TD pass. OFFENSIVE LINE - D It was easily the worst rushing performance of the season and the pocket collapsed way too early on Roethlisberger, who was sacked three times. The Steelers finished with 58 yards on 27 carries -- 73 yards below their season average -- and had just 16 yards on 16 carries after halftime. G Doug Legursky had holding penalties on the same drive that negated gains of 11 and 6 yards. DEFENSIVE LINE - A The torn-tricep injury to Aaron Smith, which appears to be season-ending, dampened another solid performance up front. Already playing without DE Brett Keisel (hamstring), the Steelers held the Dolphins to 60 yards on 21 carries -- the fewest by an opponent since Week 2 in Tennessee. The rush defense has been so good Ricky Williams' 48 yards were the most by an opposing back this season. LINEBACKERS - B The injury to OLB LaMarr Woodley (hamstring) forced the defense to juggle linebackers, and two of the replacements made big plays. Larry Foote, who played inside when Lawrence Timmons moved outside, had a big third-down stop and the only sack against Chad Henne. And rookie Jason Worilds, who played in Woodley's spot in the nickel, hit Henne and forced an incompletion on the final play. DEFENSIVE BACKS C+ CB Ike Taylor followed Dolphins WR Brandon Marshall -- a tactic the Steelers haven't used this season -- and held him to five catches for 57 yards. Henne passed for 257 yards and was not intercepted, but he didn't complete a pass longer than 26 yards. Even on that play, William Gay and Ryan Clark each missed tackles that allowed Davone Bess to score on a 26-yard catch-and-run before halftime. SPECIAL TEAMS B+ After fumbling the opening kickoff to set up a field goal, Emmanuel Sanders atoned with several big plays, starting with a big hit in kick coverage. He followed with a 37-yard kickoff return to set up Wallace's 53-yard TD catch and a 48-yard return to the Miami 48 to set up the winning scoring drive. Jeff Reed was 3-for-3 in field-goal attempts, making him 8-for-8 on the road in 2010. COACHING A Mike Tomlin always reminds his players that the standard of expectation doesn't change, no matter who is in the game, and that message resonated again against the Dophins after injuries to Smith, Woodley and LT Flozell Adams. The Steelers seem to thrive in these situations, not wilt, and that mental toughness is a by-product of their head coach. Gerry Dulac can be reached at firstname.lastname@example.com. Read more: http://www.post-gazette.com/pg/10298...#ixzz13JUViIW1 |
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Standards of USA Beef vs The World
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In another thread, a Chowhound wondered if the government standards for beef in Brazil are as stringent as ours - in the USA. The quote is "I'm assuming the standards in this country [USA] are higher."
Personally, I have no knowledge about government standards of beef. In the USA or otherwise.
The only thing I do know is that not everyone shares the same opinion of beef in the USA. I have worked with many people from all over the world within the international community here in DC, and on several occasions people have voiced their displeasure with beef in the USA. Mostly because it doesn't taste as natural as at home.
So I throw this question out to you: how stringent are our standards, and is it correct to assume that we have higher standards?
re: c oliver
I think it does.Why pay a premium for a prime piece of meat if it isn't going to taste better than the cheapest grade? What criteria does the USDA and their counterparts in other countries use to determine the grade?
re: mucho gordo
I'll let Steve define what he means but to me there's a big difference between government standards and USDA grading.
0 -
re: mucho gordo
USDA grades are described here:
A significant part of the grading is a visual inspection, looking at the marbling. Fat interspersed with the muscle both makes it tender, and more flavorful (in so far as many flavors are fat soluble). If you want the best steak or roast, choose a higher grade. For other uses, like braising, and grinding, high grade is less important.0
I think fat content is important in this equation. When I was growing up a being "trained" by my steak-loving father, we always chose the steaks with the most marbling. A ribeye was supposed to be sumptuously loaded with it. Even a prime ribeye these days is almost dry with a lack of fat.
If by "standards", you mean things like safety procedures, how the cows are fed and medicated, etc., then I think asking such a question of a bunch of anonymous people on the internet is not a particularly useful exercise.
re: carolinadawg
I often find there are professionally knowledgeable folks on Chowhound on a variety of food topics, including how beef is raised. So it depends on who is tuning in at the moment.
Just take a look at this beef thread which includes some insider knowledge:
re: carolinadawg
"If by standards you mean"
In N. America, the "standards" you alluded to are spelled out to the letter and easily researched. The degree of compliance to those standards is a more debatable subject.
As for other major beef exporting countries on other continents, who known what the standards are & the compliance rate. Lead paint on infant toys is food for thought.
re: Tom34
I'm not sure you are coming to the right conclusion about food regulations in other countries. I believe there was some indication that places in Europe do not grade their meat for marbling because they don't care about that.
No country outside of Europe has been mentioned except for an anecdote about lead paint on toys in China.
I do know that restaurants in China display a health code rating prominently at their establishment, at least from what I saw. That system does not exist in the US, so they are 'ahead of us' if you care about that sort of thing.
re: Steve
My issue Steve is with people that trash the food supply system in the US. Its not perfect and like any other industry, unforeseen problems & accidents have occurred. In the US, these incidents are extensively analysed and when practically feasible laws are changed/adopted to prevent future incidents.
Our laws are so extensive that many business hire compliance officers or consultants.
To bring the variety of food products to the shelves for 300 million people in the US and exports to billions abroad is nothing short of a miracle.-
re: Tom34
Really, how many times? Which recalls, please list them.
Because the superbug e. coli that sickens people and especially kills chidren is found in our agriculture facilities before anything else comes in. And 70% of factory farmed U.S. poultry tests positive for campylobacter and salmonella.
re: mcf
Imported meat from Brazil was contaminated with Escherichia Coli and banned by several countries.
Imported meat from Australia was seized by Italian officials after E Coli was discovered.
EU alert for E Coli in locally produced beef in Belgium
RASFF reports overall increases of Salmonella.
Thai frozen chicken contaminated with Salmonella.
Banned sale of contaminated Czech processed pork products where German pig meat was used.
Salmonella alert with infected Belgian Chickens.
Salmonella contamination found in Belgian Cordon Blue Pork.
Spanish Salami w/excess nitrates.
Excess levels of Trimethoprim in Danish Pork.
Excess Zinc, Copper & Selenium in Polish exported dog food.
re: c oliver
Or sprouts, spinach, scallions, lettuce or any of the other veggies (many from EU) that have been subject to recalls due to deadly pathogens on them.
Boy, if we could only break people's addiction to food, then we'd be truly safe.
0 -
re: c oliver
I have a relative who is a retired CEO of a multinational energy company and several years ago we had a discussion about a recent explosion at one of his refineries that left many people seriously burned and dead.
After a truly fascinating discussion on the history of the industry, what the industry has learned....... what they can do to prevent accidents & what they can't do to prevent accidents...... his answer basically was that from the upstream exploration end to the downstream refining end the energy business is a very dangerous industry and human error & mechanical failure can never be completely eliminated.
I think the food supply system suffers a similar fate with contamination. As we have discussed, ground beef is particularly vulnerable.
re: Steve
Although as we don't grade our meat, and America does, then I'm not sure how anyone could evidence whether our overall standards are lower ot not. Certainly not objectively.
All I can do when I go to the supermarket, the butcher or the farmers market, is look at the meat and decide if it looks of sufficient quality that I want to buy it. I know, of course, that it should be fit for human consumption following a carcass examination by Food Standards Authority meat inspectors at the time of slaughter - but certification that it's wholesome does not give the consumer the same detail as would be available to an American customer.
That said, do I care that we don't have a grading system? No, I don't.
re: mucho gordo
Restaurant health codes/inspections are handled at the state/county/municipality level, not the federal.
0 -
re: mucho gordo
I believe Steve was talking about Europe.
@paulj, I'm pretty sure that restaurant inspections are local but meat is federal.
re: c oliver
The USDA has had slaughterhouse inspectors for many decades.
But it is worth keeping mind that grading beef for marbling (premium, choice, etc) is quite different from dealing with health issues like salmonella contamination.
but this article points out that the USDA has limit powers when it comes to recalls, especially for bacterial contamination.FDA and CDC are other agencies that can be involved in one way or other in meat safety issues.
re: paulj
Here's a really good summary of what each agency can do and does:
And here's one about grading meat:
re: mucho gordo
Since I live in the DC area, I am consistently in three jurisdictions (MD,VA, DC) and I have yet to see signs on restaurants with their health grade. Haven't noticed it in recent trips to Florida or Pennsylvania either.
Notification, displayed prominently on the exterior front of the restaurant, is the system I was referring to.
Not that I care.
re: Steve
I agree Steve but many folks from the grass finished beef crowd like to diverge from discussions on flavor to sensationalized unbalanced discussions about Feedlot beef health concerns, often citing information from radical extreme fringe group web sites that are so scientifically unsound that its laughable.
re: Steve
is the DS description of food establishment health regulations. Establishments are inspected, given notice of things that need to be corrected, and the data is entered in a public database.I don't know if the establishments have to post the inspection report anywhere. If they do it is more likely to be posted in the work area, as opposed to up front where customers can peruse it.
re: carolinadawg
Go to the link I provided above and check out this post:
Alderspring May 12, 2007 09:36 PM
Are you saying that the poster was making it up? Who cares about specific identity or credentials.... even people with credentials might have different opinions, but it does not mean the info or viewpoint they are providing is not from a professional source or inauthentic.
The US & Canadian grading systems are pretty similar and easily researched. I can't speak to the S. American beef.
IMHO, there are 2 main camps when it comes to beef: (Grass fed, feedlot finished) & (grass fed, grass finished).Consensus seems to be Feedlot finished has more marbling and a milder "beef" flavor (vs) grass finished has less marbling and a stronger beef flavor. Which is better is up to the individual.
The leaning out of beef and the changing of the grades is yet another discussion.
Wet aged boxed beef vs dry aged hanging beef is yet another discussion.
re: sandylc
And, of course, now we know that we're killing those cows on that diet :( That's why they have to pump them full of antibiotics.
0 -
re: sandylc
I think some of the labeling was misleading. The feedlot has a diminishing return. It quickly fattens but is very expensive. Kind of a fine balance. Also digestive problems with prolonged grain/corn diet which Oliver points out.
IMHO, biggest difference (now vs then) is the change in the grading & wet aged boxed beef vs dry aged hanging beef. Japan's deep pockets for the best also limits availability of top prime.
re: Tom34
I guess I'm thinking in terms of how long they spend in CAFOs. We had neighbors who were small scale ranchers who "finished" them on grain but it was a very short period of time. The feedlot cattle can double their weight on grains. But that's probably not the point of this thread.
re: c oliver
It may not be the point of this thread, but as you say, Gov standards are only one part of the quality equation.... Breeding/genetics, quality of forage, age, time on the feedlot, small farm vs commercial operation.....many many factors....some of which Gov standards regulate, some of which they don't.
re: c oliver
Um, there's no such camp of all grain raised and finished. As Tom34 points out, nearly all North American beef has grass in its diet at some point until it goes to feedlot. And while I've said "nearly all" to leave some wiggle room, I can't think of any widespread exceptions to that and really mean "all".
re: Melanie Wong
My reply upthread clarified/corrected what I originally wrote. I think that CFAOs don't exactly "finish" their cows on grain. They spend a large amount of their short lives on it. Or that's what Michael Pollan and others are saying and I tend to agree with them.
re: c oliver
Here's directly from Michael Pollan:
"And in the case of beef, keep in mind that all cattle are fed grass until they get to the feedlot; "grass finished" or "100% grass fed" is what you want. "
re: Melanie Wong
This is a biased article but the facts are generally correct. The CAFO cows are put on grains far sooner than a small operation. They gain a huge amount of their weight on that.
re: c oliver
Most cattle in the US have their diet supplemented with some grain before they go to feedlot. The difference is what the % of grain is in their diet and certainly would not be "all grain raised" even in the fastest of scenarios. I wouldn't necessarily label a pen during backgrounding as CAFO. And even that website understands:
"Beef Production in the U.S. is unique in that the CAFO only comes into play during the latter months of the cows life. Typically beef cattle are born on an independent ranch somewhere in the west. "Here's Niman Ranch's beef protocol for its suppliers,
Grains are allowed in the feed, but no antibiotics.0
re: c oliver
USDA description of beef cattle market and practices.According to this cattle spend about 140 days in feedlots.
"Grain-fed beefers (steers and heifers) are slaughtered around 18 to 24 months of age. Grass-fed beefers are slaughtered around 24 to 28 months of age."So in the USA most cattle spend 1 to 1 1/2 yrs in pasture or open range; then they are sold as 'feeder cattle' (weight around 600 lb). Then they spend 4-5 months in the feed lot, putting on another 400 lb.
When you say "standards" -- do you mean inspection standards for beef or standards for breeding/raising cattle? Or maybe both?
Also, are you comparing the US just to developed countries, or to any country, developed, developing, or something inbetween?
re: Steve
Unfortunately I don't.
I asked only because I think depending on what you are asking about and the relevant parameters, the answers will probably vary, quite dramatically in some cases.
As an aside, in reference to what your Kenyan and Ethiopian friends mentioned about how they "don't like" the beef in the U.S., I think we sometimes have to be careful that personal preferences as to taste and/or texture oftentimes have little to do with government or regulatory standards. In many ways, as we are creatures of habit, what we like often tend to be things we grew up with, not products resulting from "higher standards".
re: ipsedixit
"...what we like often tend to be things we grew up with, not products resulting from "higher standards"."
This could not be more true. I was raised on corn fed beef. I like corn fed beef and its incredible amount of marbling. I have tried grass fed and it just seems odd to me.
re: sandylc
I think some key turning points came in the 60's - 80's.
Prior to boxed beef, the industry was slow by today's standards. Beef carcasses were slower to leave the plant, slower to reach distribution points and slower to reach retail outlets where they could hang around for days or even weeks longer. All the while they were dry aging on the bone.
Today's boxed beef receives no dry aging and often reaches the retail shelves within a week of slaughter.
Then came the changes made to the grading system which to make a long story short resulted in leaner beef for the average consumer.
re: jpc8015
I agree. I just tried grass fed top sirloin. I was so disappointed. I also grew up on scrumptious beef with yellow fat and lots of flavor. I miss it.
re: MamasCooking
Good feedlot beef can still be had but will bring on average a 25% premium price for high choice and up to a 100% premium for high prime.
re: c oliver
I have found that the certified beef programs that are UDSA graded with a choice marbling score of Moderate or higher are consistently marbled in the top of the choice grade and sometimes flirt with prime. Certified Angus Beef (CAB) and Excel's Sterling Silver are 2 of the oldest programs and their products are widely used in fine dining restaurants. Rastelli Elite is another outstanding product. Ranchers Reserve which I think is IBP is another good product.
Many supermarkets offer the above products, usually at a 25% premium.
High prime with a moderately abundant marbling score will usually have to be order from a place like Lobels or a local butcher can usually bring in a whole sub primal. We are also talking close to 3 times the cost of good choice beef.
re: c oliver
I've tried the Ranchers Reserve a few times and it's been disappointing unfortunately. I've given up on meat from Safeway other than the grass fed beef and lamb.
re: c oliver
I don't shop there much anymore but they do have an Open Nature grass fed beef line, just a few cuts so you might have to hunt. The lamb is also Open Nature if I remember.
re: fldhkybnva
I'll keep an eye out. There's also one in Reno where we live part time. I rarely go there cause it's out of my way but will check it out. Thanks, fld.
re: c oliver
I checked at our usual Safeway yesterday and they do, in fact, have a small selection of Open Nature and that's the label on the lamb also. I continue to learn so much (and spend more money as a result!) from CHs. Thanks, fld.
re: c oliver
They just started offering it here in the western states C. It is imported from Australia. Finding a butcher near you who sells local grass fed will probably taste better. Open Nature grass fed beef is rank:(!!!!!
re: c oliver
Keep in mind Oliver most supermarkets cut their steaks a little on the thin side to meet a price point.
If you go during off hours, say 9 am during the week, the meat cutters should be happy to cut you a nice 1 1/4 to 1 1/2 thick steak. Center cut is also nice.
Season that baby, place on a wire rack and let it sit uncovered over night in the refrigerator to dry the surface, take out 2 hrs before cooking, nice char on the outside, M/R on the inside & your visits to expensive steakhouses will diminish.
re: Tom34
Thanks. OT but I just gotta tell ya that one of my oldest and dearest friends has only ever called me "Oliver." If he ever calls me by my first name, I'll know he hates me :)
Now I'll return you to your regularly scheduled programming.
We don't DO steakhouses but do treat ourselves to a nice thick steak on occasion. Appreciate the timing advice.
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re: fldhkybnva
Yeah, I have a friend who is a union meat cutter for a supermarket and he told me that a thick boneless strip that weighs 20 oz gives people sticker shock.
re: c oliver
Another thread suggested that Harris Ranch brand is superior to Ranchers Reserve . I have no idea how to find links and post them but I will try.
re: c oliver
Lobel's (NYC and online). Quite a splurge, but it's the best beef I've ever come across in this country.
re: c oliver
Grass finished beef cannot compete in taste tests. You can only get well-marbled prime from grain finished beef. AFAIK, all grain-finished beef is from feedlots. The grading of marbling of fat has nothing to do with how the steer was raised/fed; it's an objective, visual standard.
That said, I like the taste of grass-finished beef, particularly the French Charolais. The best steak I ever had was labelled Piece de Boeuf in an Alsatian village. Definitely grass-fed, and incredibly flavorful. I think that that French notion of "terroir" might come into play here.
re: pikawicca
Here's a little anecdotal article:
I'd suggest that the dry-aging plays a huge part in the end result.
re: c oliver
I agree completely. I would respectfully suggest that this is nearly 100% of the observed difference, rather than the feeding process.
re: acgold7
I know we are both all about the importance of properly aging beef AC but I think the feeding process plays a significant role in the final flavor profile.
re: c oliver
I think that this is not a good comparison. Better would be to compare a dry-aged grass fed/finished steak with a dry-aged grass-fed/grain-finished steak ( a la Lobel's). I think that the grain-finished would win in a landslide.
re: pikawicca
Sorry. I never meant that it was a good comparison. I gather from all I read is that it's very much personal preference and that people who have always/mostly eaten grain-finished are going to prefer it. And then when they have an aged, grain-finished steak, they're REALLY going to love it.
re: c oliver
Almost all of us in the U.S. grew up eating grain and corn fed in the U.S. mass marketplace.
Many of us have made the switch and prefer grass fed. I barfed from the sight of yogurt as a kid and love it as an adult.
We mature, our priorities change, yada yada... ;-)
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re: pikawicca
I agree with Steve, depends on who is doing the tasting.
I agree with you Pikawicca that dry aged, grain finished high prime beef is the winner hands down and its my favorite meal. I think it would also easily win in the US & Canada.
I wouldn't wan't to bet much money on the outcome of such a test in Europe as our beef has a much milder flavor and the abundance of melted fat may be a turnoff to folks not used to it.
re: Tom34
Tom 34 I bought the Open Nature top sirloin grass fed @Safeway. Discovered it was imported from Australia.Very rank. I then discovered I am living 8 city blocks north of a butcher shop who sells local (California) grass fed beef. And of course many other great selections. I am planning a trip there soon. I SO miss the delicious beef from the late 50's and 60's here in California. The fat was yellow ( and we ate it!!!!) and the bones oozed good intense beefy flavor. I am really looking forward to the possibility of sourcing some tasty beef at that shop! I am also looking forward to having a conversation with an expert about beef(the butcher/owner).
re: MamasCooking
Please do post about the butcher shop on the California board with more details when you've had a chance to visit.
re: MamasCooking
Bear in mind that there's a seasonality to grassfed beef. Summer slaughter beef is considered superior.
re: MamasCooking
A good experiment with the independent butcher would be to get 3 steaks (identical cuts) all aged to 28 days:
1. Locally sourced grass finished steak.
2. High prime grain finished.
3, High choice grain finished.
The local grass finished & the high prime should be close to the same price. The high choice should be about 50% less. Cook them at the same time to the same finish temp and compare.
PS: I found our local ShopRites Australian grass finished beef to be dry, chewy & sour tasting.
re: Tom34
if you're referring to the clayton's organic beef that shoprite sells, it is NOT grass finished. "Clayton Organic cattle are sustainable, and humanely raised beef. Our beef comes from animals that are free-range and grass fed in its' early days, then corn/grain-finished for 100 days."
re: Vidute
I am thinking (and my thought may be no good) that Claytons is a pretty recent addition to ShopRite's offerings.
The stuff I bought was a long term ShopRite Australian product and I think I bought it about 4 to 5 years ago. Practically devoid of marbling.
re: MamasCooking
I LOVE flank steak, though it's a lean cut. Very good flavor, and ground, makes delicious burgers.
re: MamasCooking
Mama this grass finished (vs) feedlot debate is never ending. As a few folks have pointed out, much has to do with what a person was brought up with.
To me the key is consistency, which in the US, is where IMHO, the feedlot has a huge advantage. I have 3 whole 0x1 high choice strip loins aging in the extra refrig as we speak. I know what to look for and hand picked them and I can say with certainty that they will be phenomenal.
Grass finished on the other hand is much more difficult to visually evaluate. I have a friend who is an old school hanging beef butcher in his 60's who said with 95% accuracy he can judge feedlot beef but with grass finished he said its a crap shoot "visually". He said with grass finished its all about knowing the farmer who raised it.
re: Tom34
That is why I want to try the local gf beef(raised on a cattle ranch in Sacramento, Ca. that has been a viable business x150 years) before I rule anything out. Plus the butcher will have a larger selection and will have aged grass fed beef also. And if I don't like the gf beef there his site advertises dry aged (28 day I believe) prime beef. We shall see. Maybe I can score some decent marrow bones there! Thank you for being a wealth of information. I assume you are either in the *business* or like me a person who longs for delicious steaks and roasts.
re: Tom34
I will try. I am willing to cough up a few bucks in an attempt to get something that has the potential to be scrumptious. BTW the Open Nature top sirloin was moist and tender but to me it had that gamey after taste that venison and lamb have. Not as pronounced as that but enough to make me lose my appetite.
re: MamasCooking
Just for an alternate opinion, I've had the Open Nature top sirloin several times and enjoyed it. Quality was similar to the Whole Foods top sirloin that I buy most of the time.
re: fldhkybnva
The Open Nature top sirloin is what I have here and a small rib eye. The sirloin was tender and moist but it had a distinct rank overpowering musty flavor. I want to try the local. I had a similar experience with the high fat content butter my daughter brought us from New Zealand from grass fed cows in a little round gold tin).My taste buds were overwhelmed with the richness. I will do a beef tasting as Tom suggested.
re: c oliver
I think those people try to compare other meats to beef which is the most prevalent meat, There is no comparison as all meats have their own distinct taste. Since they are similar, one might compare bison/buffalo to steer beef and consider them gamey.
re: mucho gordo
"Since they are similar, one might compare bison/buffalo to steer beef and consider them gamey"...except that they are not gamey they just taste like bison not beef :)
re: mucho gordo
not really -- both are members of the higher classification of Bovinae, but Bison are a different genus than cattle
re: mucho gordo
Since true game is rare in the USA, most of us don't have a clear sense of what 'gamey' tastes like.
Supposedly it's mature mutton that's supposed to taste gamey. Lamb much less so.
To me, the most obvious difference between lamb and beef (and even more so pork) is the melting point of its fat. Lamb fat has a higher melting point, and solidifies sooner (in the worse case on the roof of my mouth).
re: mucho gordo
Farmed venison is likely to be quite mild in flavour - milder than beef which has been hung for, say, 28 - 35 days. Wild venison can be nicely flavoured as it's usually shot when older.
By the by, I have never understood why Americans describe lamb as "gamey", I've always suspected that those who do possibly havnt tasted much game either, as it doesnt taste like most game I eat. I find that lamb tastes like lamb - again age will be a thing. Young lamb will be sweet and very mild, hogget will have good taste and mutton will be fantastic. I wonder if some folk use "gamey" instead of "I don't like this".
re: paulj
Lamb is rank to me. I do not care for the strong flavor. Many people describe it as gamey. I grew up consuming venison, duck, rabbit, wild caught fish of all types and many foraged foods. My father hunted and fished. Many of my young male relatives still hunt and fish. Can you please clarify your statement that *true game is rare* here in the U.S.?
re: MamasCooking
remember that Harters is a visitor here in the US, so has sometimes a slightly skewed view of "real life"
Because it is not legal to walk into a store to buy field-killed game in the US, I can totally see where Harters would draw that conclusion -- but you and I both know that there is plenty of game consumed in the US...it just isn't purchased from a store.
Not a strike against you at all, Harters -- you don't really have much reason to know that a lot of us grew up on and continue to consume game brought in by amateur hunters, nor that farm-raised game is not an everyday occurrence, but not really hard to come by, either.
re: sunshine842
I have yet to taste farm raised game. I loved all of the bounty my father and his buddies hunted, fished and foraged. I would love to try some farm raised venison.
0 -
re: sunshine842
Yes, I understand the hunting culture in parts of America. But I cannot credit that folk used to eating game would generally describe lamb as gamey. Which game? Rabbit? Pheasant? Deer? Pigeon? These are all very different flavoursto me, just as lamb, beef, chicken, pork taste different.
I also find it interesting that many Americans who do eat lamb find Australian or New Zealand lamb to be strongly flavoured in comparison with American lamb - whereas, in the UK, I don't buy it as I find it much too bland in comparision with British lamb. Different expectations, different tastes, I reckon.
re: Harters
We've talked on other threads about "gamey" as having a somewhat locker-room quality.
I'm don't tend to use the word, because I don't find lamb 'gamey', and prefer to buy NZ and AUS lamb *because* it tastes like lamb (and the finest lamb I've ever had was, believe it or not, at the restaurant at the Holiday Inn in Runcorn -- go figure....)
My father hunted, so I grew up on venison, rabbit, duck, quail....so I don't really get the "ew, it's gamey" comment, either.
I can only guess that those who complain about gaminess are not those who've eaten it most of their lives.
re: sunshine842
I think we're on the same bus, sunshine.
And I dread to think what brought you to Runcorn. There are few less green and pleasant parts of this green and pleasant land. :-)
re: Harters
I was visiting the ginormous B&Q distribution centre round the corner from that hotel. (the Hilton in Southampton also has good lamb, but not as stellar as the lamb in Runcorn!)
I've spent a lot of years in odd little corners of the UK -- spent a lot of time in Warrington, too! (my UK partner was based there -- I was working with Focus by that time) And we took part in the G&S Opera Festivals in Buxton several times.
re: sunshine842
I grew up eating it weekly, and loved it. But I taste the lambiness. It's certainly stronger than venison to me, greatly so.
re: MamasCooking
I'm thinking that as someone said here, you just don't like lamb. In no way does lamb have a "strong" flavor. We recently had some that I wanted to talk to the chef and say, by way of criticism, that it could just as easily have been beef for the taste.
I think paulj is correct. Except if you hunt it yourself or someone gives you some, most other game has been farm raised and, as sunshine says, meat tastes like what it has been fed.
re: c oliver
Lamb has a very lamby, or gamey flavor if it's from Oz or NZ especially. Colorado lamb less so. But I'm always aware of it, and even though I love lamb, sometimes am very turned off by it.
re: c oliver
I would never argue with your personal experience with the taste of lamb. I will say that the sensitivity of receptors to various tastes has a huge genetic component to it, and your experience doesn't mean lamb isn't lamby or gamey. It just means you're lucky enough to be insensitive to it.
There's no basis for this: "I'm thinking that as someone said here, you just don't like lamb. In no way does lamb have a "strong" flavor."
What's up with telling another person what she tastes???
I like lamb, despite its strong, and often gamey flavor. You can find references to it all over the place; I rarely read a lamb discussion in which it's not mentioned. Here's one google search, very typical: https://www.google.com/search?q=is+la...
re: mcf
My rationale is as already stated. It's not "game" so it can't taste "gamey." It tastes like lamb. They're generally slaughtered between four and twelve months and I'd imagine that the older ones have more lamb flavor than the young ones. The word "gamey" is simply a misnomer. Many people don't like many foods. Lamb tastes like lamb.
re: c oliver
Your right, different animals taste different. My daughters love beef and have tried high quality Lamb chops on several occasions. Each time I studied their facial expressions on the first bite & I could see they sensed the difference. The Bewitched crinkled nose told me they didn't like it. The same could be said for my wife.
Now, if I served it regularly for several months they would probably acquire the taste and love it. From my wallets point of view, that experiment would be counter productive.
re: fldhkybnva
We split some great discussion on cooking lamb over to the Home Cooking board at: http://chowhound.chow.com/topics/968624 Check it out!
re: MamasCooking
Did you know to cook it differently from grain or corn fed? I didn't at first. I would not choose a very lean cut for grass fed. But the gf flank and ribeyes I buy are buttery, with a lot of minerality due to the vegetation consumed.
re: MamasCooking
Ah... well depending what was growing and grazed on, you'll get different flavors. I love gf beef, but never again from NZ, frex.
re: jpc8015
On a few occasions I have had fabulous grass finished beef that I was still thinking about days after I ate it. Unfortunately, most of the grass finished beef I have had was tough, dry & had what "I" considered a sour flavor. But as others have pointed out, its what your used to.
re: Steve
Hey Steve,
"Stark" differences in flavor and texture more often than not have to do with grass finished (vs) feedlot finished. The US relies heavily on the feedlot. Many other countries do not.
re: ipsedixit
In the AYCE thread, I mentioned Brazilian rodizio as another type of buffet. c. oliver posted the following:"I've eaten at them in Brazil and consider the meat subpar considering the price."
I replied that meat standards in Brazil may be the reason and he should try one in this country.0-
re: ipsedixit
Well, THAT'S a first :) My point is that I'd rather always have four ounces of cooked to order steak than the way AYCE is done. But that is still a subject for the AYCE thread not this one. I just wanted to clarify for mucho gordo.
re: c oliver
I can understand your way of thinking if the meat spent hours in a steam table but, with a rodizio, that same 4oz steak is freshly carved to order right from the skewer at your table.
re: mucho gordo
mg, I'm not going to argue with you and I'm certainly not going to do it on this thread which has NOTHING to do with AYCE.
re: c oliver
Not when it comes to rodizio... it can be superb, it's not like a food bar with a sneeze guard. They have a variety of cuts and varied doneness an come around and slice to order at your table.


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�Elf Academy � Can you find the ruler? The Christmas tree? The stocking? The apple? The pencil? What�s the homework?
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The Internet's Best Responses To The Blue/Black White/Gold Dress Debate
I see dead dresses
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December 26th, 2012
Siva Kaneswaran says The Wanted's rivalry with One Direction hasn't affected his friendship with Niall Horan. Although Niall's bandmate Zayn Malik recently became embroiled in a Twitter fight with The Wanted's Max George, Siva and Niall have managed to remain friendly against the odds.
He told the Sunday World newspaper "I've met Niall a few times and he's a sound lad. I have friends who live in Mullingar where he's from and people there are quite sound. Whenever I see Niall, he says hello and we have the craic."
While Siva, 24, is enjoying worldwide success with the Glad You Came hitmakers, he admitted being away from his loved ones is tough but he relies on video calls with his family and is girlfriend Nareesha McCaffrey when he is away from them. He added "It's been bleeding mental this year, we've been all over the world. It's quite difficult because you're constantly on the go. You are experiencing things you want the person in your life to experience. But as long as you keep them close and keep in contact and share the day every day by calling. And, Facetime on the phone is a life saver. I don't know how people in this business survived 20 years without it."
Tags: News, One Direction, The Wanted
Posted on Wednesday, December 26th, 2012 at 10:30 am by Allison and is filed under News.


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PURE Reflections: Beauty Reimagined. Friday, April 12th
NEW YORK, April 8, 2013 /PRNewswire/ -- PURE Reflections: Beauty Reimagined, a theatrical dance performance about girls and women confronting and overcoming the obstacles to cultivating a healthy body image, on Friday April 12, 2013 at 7:30pm at A. Philip Randolf High School in NYC.
Twenty million women suffer from a clinically significant eating disorder at some time in their life [1] and ten million women battle anorexia or bulimia. [2] because of the beauty myth [3] , an obsession with physical perfection that traps the modern woman in an endless spiral of hope, self-consciousness, and self-hatred as she tries to fulfill society's impossible definition of "the flawless beauty."
World renowned belly dancer and P.U.R.E. (Public Urban Ritual Experiment) Co-Founder and Artistic Director, Kaeshi Chai draws upon influences as diverse as comedy improvisation, mime, contemporary, hip-hop, world-fusion belly dance, as well as her own personal struggles with self empowerment to shed light on this dark corner of the human experience. The result is a fast-paced, entertaining and uplifting show featuring a cast of 18 adult and teen dancers and the live vocals of Kristin Hoffmann. PURE Reflections serves as a living, breathing testament to the healing power of art.
The workshop and performance were an emotional rescue. PURE is an experience in dance that should be seen around the world to help inspire self- love, acceptance and growth in women. - Grace Zazzaro, CT (Artist) It is truly impressive what a positive impact this program has had on so many women's lives. You are all an inspiration! - Rebecca Rafelson, Vice-President of NOW NY. Friday, April 12th, 7.30pm-9.00pm A. Philip Randolph High School Address: 135th St and St. Nicholas Terrace, New York, NY 10031 Tickets: $10, $5 Students and PURE Members/Alumni Online Sales: http://purereflections-es2004.eventbrite.com Video Links: http://youtu.be/Q90FGWfeFw0 (PURE Reflections in Harlem 2012) http://youtu.be/QjZzP6HwT8g (PURE Reflections in Japan 2010) Photos: http://pureglobe.org/reflections/photos [1] NationalEatingDisorders.org In the United States, 20 million women and 10 million men suffer from a clinically significant eating disorder at some time in their life, including anorexia nervosa, bulimia nervosa, binge eating disorder, or an eating disorder not otherwise specified (EDNOS) (Wade, Keski-Rahkonen, & Hudson, 2011). http://www.nationaleatingdisorders.org/first-lady-michelle-obama-encourages-overall-wellness [2] CNN http://www.cnn.com/interactive/2012/03/health/infographic.eating.disorders/index.html [3] Naomi Wolf's book " The Beauty Myth" Contacts: Kaeshi Chai (Co-Founder and Artistic Director of PURE) email@example.com | 917-355-9150 Kierra Foster-Ba (Vice Principal of A. Philip Randolph High School) email@example.com SOURCE PURE ReflectionsCheck Out Our Best Services for Investors
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There are few studies of biologic DMARDs in children with JIA, and the numbers of treated and control group patients are limited. Methotrexate or other nonbiologic DMARDs—along with NSAIDs, oral corticosteroids, and analgesics—were permitted in the comparison group in most studies.One study of abatacept included 5 patients with persistent oligoarticular disease, 43 with extended oligoarticular disease, 205 with polyarticular disease, and 60 with systemic disease. One study of adalimumab included 171 patients with polyarticular disease. One study of anakinra included 33 patients with polyarticular disease, 6 with pauciarticular disease, and 11 with systemic disease. One study of tocilizumab included 43 patients with undefined JIA.
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iPod nanos get storage boost, aluminum bodies, and colors
Dare I say, 'Return of the iPod mini?' Apple just revamped their entire line of iPod nanos, and the first thing that strikes you is that they are available in colors. Silver, pink, black, green, and blue though no white. The nanos also have a new aluminum body that makes them even better for jogging and other fitness activities.
What else is new? Brighter screens and longer battery life, Apple claims that the nano will get 24 hours of life out of a single charge.
You can choose from 2GB (silver only, $149), 4GB (silver, pink, green, blue $199), or 8GB (black only, $249) models, and Apple will throw in free laser engraving.
Continue reading for a look at a nano in profile.
Pretty slender huh? And no, this isn't actual size (the nano's smaller).
Source: http://www.apple.com/ipodnano/
Software Updates
more updates- Apple Remote Desktop updated with Yosemite support
- OS X Yosemite 10.10.2, iOS 8.1.3 updates now available
- Sports Illustrated 120 SPORTS channel comes to Apple TV
- Logic Pro X update brings AirDrop support, new effects, tools, and more
- Parallels Access 2.5 released, adds file manager, computer-to-computer remote access
- The Google Translate iOS app is about to get a lot smarter


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Johnny Knoxville
11 March 1971, Knoxville, USA44 years
Melanie Lynn Cates
Johnny Knoxville is the son of a car mechanic who became famous after being on the the MTV tv-series Jackass. He has hurt himself numerous times during the making of the tv-show. He has starred in several feature films including The Dukes of Hazzard opposite Jessica Simpson. He loves Johnny Cash.
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Johnny Knoxville Having Fun With His Family at the Farmers Market!
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The MTV Movie Awards 2014 is set for April 14 with host Conan O'Brien, and yesterday the list of the nominees was announced.
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Stars Who Got Their Start On Reality TV!
Tuesday 9:10 PM, 18/02/2014
Reality TV is a way of getting into showbiz, and we've found a number of good examples of A-listers that started off in different TV shows. Did you for example know Emma Stone started her career in a TV competition? Click on the pics and read about them all!
Last Minute Xmas Shopping #2, Johnny Knoxville!
Saturday 1:58 AM, 24/12/2011
Hilary Duff isn't the only one doing her Christmas shopping last minute. Jackass-star Johnny Knoxville was spotted buying some clothes at the Filth Mart, purchasing some items for Christmas.
Johnny Knoxville


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Bmc Boats Bay boats for sale
Contact Address
3175 North Hwy. 17-92
Longwood, FL 32750
Contact Phone
(888) 789-1909Boat Brands
If you are looking for a large selection of new or used boats in Central Florida, or maybe you have a trade, BMC Boats is the place for you. We also have a huge Ship's Store carrying all the parts and accessories you will need for your boat and a Service Department to help with your boating needs.
BMC Boats is a family owned and operated dealership that has been doing business in the Orlando area for over 35 years. Our dedication and commitment to our customers needs is very important to us, and we focus our efforts to always meet and exceed their expectations. When you become a customer at BMC Boats, you are a part of our family. Check out the short video below and get to know us better! ~ Paula and Bill Fulton / Owners
Results: 1 - 2 of 2
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2015 KEY WEST 186 BR Longwood FL
Year: 2015
Make: Key West
Model: 186 BR
Length: 18 ft. 6 in.
See Boat Details
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2015 KEY WEST 210 BR Longwood FL
Year: 2015
Make: Key West
Model: 210 BR
Length: 21 ft. 1 in.
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What does MARC mean in Colleges & Universities?
This page is about the meanings of the acronym/abbreviation/shorthand MARC in the Academic & Science field in general and in the Colleges & Universities terminology in particular.
Find a translation for MARC in other languages:
Select another language:
What does MARC mean?
- marc(noun)
- made from residue of grapes or apples after pressing
Discuss this MARC abbreviation with the community:
Use the citation below to add this abbreviation to your bibliography:
"MARC." Abbreviations.com. STANDS4 LLC, 2015. Web. 6 Mar. 2015. <http://www.abbreviations.com/term/105586>.
MARC also stands for:
- MAchine Readable Cataloging
- MAchine-Readable Cataloguing
- Madison Area Rehabilitation Centers
- Mailing list ARChives
- Main Battle Area
... and 27 more »
Nearby & related abbreviations:
Alternative search:
- Search Meat Animal Research Center on Amazon
- Search Meat Animal Research Center on Google


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Perl: the Markov chain saw | |
PerlMonks |
Answer: how can i upload a file using a web-browser and the chmod() the file ? |
( #34214=categorized answer: print w/ replies, xml ) | Need Help?? |
Q&A > HTTP and FTP clients > how can i upload a file using a web-browser and the chmod() the file ? contributed by merlyn
File uploading is fairly painless with CGI.pm. From the manpage:
You can then copy the file to the appropriate place (perhaps using the File::Copy core module), and then use the chmod operator to make it executable. An important security concern is to make sure your script is not available to the general populus, because you've effectively given an open prompt to whomever wants it.


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Wragge & Co is named National Leader in Chambers UK 2014
Wragge & Co is named a National Leader in the new Chambers UK 2014. The firm's construction, employment, intellectual-property, planning and real-estate teams are all listed in this new category.
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Dictionarypig•tailPronunciation: (pig'tāl"), Strict Standards: Non-static method FenSites::linkTo() should not be called statically in /site/html/dictionary/pigtail.html on line 71 [key] —n. 1. a braid of hair hanging down the back of the head. 2. tobacco in a thin, twisted roll. 3. Elect. a. a short, flexible wire used in connecting a stationary terminal with a terminal having a limited range of motion. b. a short wire connected to an electric device, as a lead or ground. Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.
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I have lots of DVD's, and when I loaded them into the side doors I was able to put in more than 200 of my DVD's. It looks better in real life than the picture, and it was real easy to put together. Cool Stand.
I bought this stand for our bedroom because we have a European style bed that is too high for any regular height tv stand. It only took about an hour to assemble and it looks great. I am very impressed!!
Overstock has a good thing going, offer nice furniture for a great price as long as the consumer puts it together. It took us 2 hours to assemble, but it's a fantastic addition to our new house!
Package came very quick. Actually came when they said it would. The outside box was damage but very well packaged. No broken pieces or missing parts. This cabinet was very easy to assemble and looks great. I love it!!
Living in apartment with little space I needed a "mutli-functional" TV Stand. I have no extra room to put my DVDs, games, cable box and WII etc. I also needed a tall stand to see the TV over my bed foot board. This is perfect! Assembly isn't too hard, it does take time and patience but if you have built stuff before you should be fine. After shopping around, this was cheaper than buying a separate media cabinet and separate TV stand. The storage is great, the height is perfect. Overall I am really happy with this stand.
The entertainment center is very nice. The finish is flawless and cabinet is sturdy when assembled. The only problem we had was an error in the instructions that resulted in longer assembly time.
This TV stand worked out perfectly for our family. When it was received, it was much more than "some assembly required". But if you take the time and follow the directions, the product fits together very well and it is solid as a rock. The side doors open and contain storage shelves for CD's and DVD's. When assembled, the doors worked perfectly, were well balanced and fit evenly on all sides. The shelves are adjustable to allow for slight variations in component size. We are using it now with a 28" flat screen, but we've had as large as a 40" screen on the stand and there were no problem with size or balance. All in all, a very high quality product for a reasonable price.
the 2nd one i bought was defective had to call supply company twice. but otherwise like the product
I finally ditched my old 1993 model picture tube tv and bought a 40" flat screen. I needed a narrow media cabinet for my loft and this one seemed like it would fit the bill; not too wide, tall enough for good viewing height and lots of storage. I should have read the description more carefully; it says "sturdy wood", but in the specifications section is states that it is MDF and a laminate veneer. I put it together by myself; for the most part it went together easily... until I had to attach the base (bottom) of the unit. The holes didn't seem to quite line up and putting in all the screws with Allen wrench was nearly impossible - almost stripped 2 screws but finally got them in. It took me over an hour to attach the bottom to the rest of the cabinet. The decorative piece attached to the base is held on with nothing but wooden dowels and glue; unfortunately one of the 3 tubes of glue was so thick it couldn't be squeezed out of the tube and I had used almost all of the other tubes. I was able to squeeze just enough out of the nearly empty tubes to attach the bottom. The piece itself looks pretty nice, although when you get up close, the grain looks fake - a smooth finish would probably look better. It does have a lot of storage space. The main shelf had a chip on the edge, but after spending that many hours putting it together, I'm not taking back apart to return. I will call the company and see if they will send a new shelf. I'm going to keep it - it looks alright and serves it's purpose for now, but if I had it to do over again, I'd probably go to some antique/consignment shops and see if they had a piece I might have used instead. Overall, I think it's overpriced for the quality. Drop the price about $100 and it would be about right.
We purchased this media center for our new 3D TV. It was missing hardware in the packaging so we had to purchase our own from a hardware store. The bottom of the entertainment center does not attach all the way or stay attached! This was the worst piece of furniture ever purchased. When we finally moved it towards the wall, the bottom actually fell off along with the black siding. Extremely cheap furniture. I have never filled one of these reviews out but felt it was necessary before someone else spends $*** on junk.
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Q & A Categories
- Question:
Asked by Tania from China| Oct. 03, 2012 00:56About:Xian TransportationWhat is the quickest way of getting to hukou waterfall?
I would like to visit hukou waterfall of the yellow river. Is there a direct bus that goes there?
- Answers (1):
Answered by Judy| Oct. 06, 2012 04:48Reply 0 0There is no direct bus, so you need to go to Yichuan from Xian East Bus Station and the change the bus to Hukou Waterfall.
Or you can take the bullet train to Yanan and then take buses for Hukou.
Related Questions:
Is there a direct bus from xian to hukou waterfall? Asked by Nellie from Malaysia
| Nov. 12, 2012 02:02
1 answer |


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With Christmas just a few days away and Chanukah's eight crazy nights about to come to an end, the festive holiday season is now officially upon us. The spirit of the holidays can be felt everywhere, from Mariah Carey's All I Want for Christmas is You played ad nauseam on the radio to the countless Christmas reruns on TV (see Ferrell, Will: Elf). There's little doubt that it really is the most wonderful time of the year. While they say that it is always better to give than receive, especially at this time of year, lifelong suffering Canucks fans may beg to differ. We have already given the Canucks organization our money, time, patience, attendance at games and unwavering support of the team. Is it really so bad to ask for a little something in return once in a while?
The taxi arrived at the crack of dawn. Howling rains pursued us to the airport like angry bill collectors. By breakfast, we were aboard the plane, and by noon sitting poolside in Scottsdale. We basked in the afternoon sunshine like hospital patients, working up an appetite for dinner with a few laps in one of the resort's heated pools.
The TV universe is constantly expanding, and new channels and shows vie for attention just as much as old favourites. Here are the best bets on the box.
Kristian Carniel was one happy Santa hunter on Wednesday. The Maple Ridge 12-year-old was one of dozens of sick kids who flew to the North Pole in search of the jolly old elf courtesy of Air Transat and the Children's Wish Foundation.
The TV universe is constantly expanding, and new channels and shows vie for attention just as much as old favourites. Here are the best bets on the box.
Buying holiday ornaments can be a fun and exciting event for many people. Whether you are buying them for yourself, for friends, or for that co-worker you don't really like but you ended up getting them in Secret Santa, there is a world of fun to be had when finding a new decoration.
Every December for the past four years, Harley Smith's work day has started out with the donning of an unusual uniform. Shiny black boots, a fur-trimmed red suit, long white gloves, a pair of wire-rimmed glasses and a red-and-white hat atop his head. Then, he's ready to face a day of hearing Christmas wishes from a long line of children.
In the weeks leading up to Dec. 25, he'll be busy working his way through a list of kids, and doing his best to match up the right gifts with specific names, so that when those boys and girls tear open the wrapping on Christmas morning, they get just what they had hoped for. But although he toils away in a workshop stacked high with toys, and despite his bushy beard, and even though he wears that familiar pointy red-and-white hat while he works, Ben Mes doesn't live in the North Pole.
VANCOUVER — Two giant hamburgers, Elvis statues, spaceships and even a graffiti-covered shark could be out of the movies and into your living room if you are the highest bidder at a clear-out auction in Vancouver this week.
It's not exactly Santa's workshop, but it may be about as close as you can get without chartering an expensive flight to the North Pole. At a warehouse on Pandora Street in Vancouver, Chris Bayliss, executive director of the Lower Mainland Christmas Bureau, walks among shelves stacked to the ceiling with thousands of toys, all of them destined for families going through hard times over the holiday season.
The drive to the Grand Canyon's South Rim is easy enough. Get to Flagstaff and it's only about 145 kilometres across Arizona's high country. But why take a car when you can ride a train, especially one like the Grand Canyon Railway?Travelling down the same tracks as the pre-car original, the Grand Canyon Railway is like a two-hour trip through history.
I remember that feeling the first time I made a right off Highway 99 and on to Village Gate Boulevard in Whistler.
Ford has offered Santa a concept sleigh that would dramatically downsize carbon footprint by reducing reindeer CO2 emissions.
Dear Santa, How are things in the North Pole? I hope they're fabulous as usual.
Reindeer, elves and Christmas wishes are popular components of holiday stories, but what about Henry Ford? According to Carol Hagen, when most people were fast asleep in 1908, Henry was dreaming up the Model T assembly line — with a little help from Santa Claus.