text:
Growing up in northwest Iowa, Linn visited her great-aunt Emma's farm weekly, and her grandparents farmed until they retired. Linn looked forward to her family's weekly trips where she helped in the gardens and played with her aunt and uncle's chickens. The family always practiced sustainable agriculture, managing weeds with hoes and never using chemicals. Animal were managed in a similar way: "My aunts, uncles, and grandparents used a natural, sustainable approach. Animals on the farm were always running about enjoying life, not crammed into a pen or cage," Linn explains. "This is how I remember the farm growing up, and how I hope for my children to remember our farm as they grow older, too."
The Price family lives on a four-acre homestead and their house is a 'Sears Blue Print' house built over 100 years ago. It sits on top of a little knoll surrounded on the west, south, and north by tree lines. The tree line to the west is very old and can be found on old maps of the Iowa landscape. In addition to the small homestead, the Price family owns a 55-acre farm about 20 minutes south. The majority of the farm land is in the USDA's Conservation Reserve Program, with the exception of an organic garden and some hay ground. The flock of Certified AWA laying hens enjoy full run of the farm's acreage, where they can forage for food and express their natural behaviors. Linn explains the hens also help to control insect pests in the garden and naturally fertilize the soil. The Prices recognize the multifaceted benefits of pasture-based management for their hens, who they often refer to as "the Ladies." In addition to their nourishment from the pasture, the Prices supplement the hens' natural diet with high-quality certified organic and soy-free feed, which Linn regards as a vitally important aspect of their animal husbandry practices: "We have always wanted the best food for our family," she explains. "Why shouldn't it be the same for our hens?"
The Price family chose to become Certified AWA to provide an example that farmers in the area can follow: "We want to show others that sustainable agriculture is achievable—and that it's achievable while utilizing high-welfare practices and providing for our family," Linn explains.
Looking to the future, the Price family hopes to continue to work toward a self-sufficient and sustainable lifestyle, while continuing to offer nutritious, high-quality, pasture-raised eggs to their local community.
Certified AWA eggs from Price Family Farms are available direct from the farm, and (seasonally) at Greene County Farmer's Market in Jefferson, Iowa. For more information, visit greeneeggs.com/where to buy, call (515) 968-4424, or follow Price Family Farms on Facebook.]]>
While Work Horse Organic Agriculture recently began selling a small portion of their produce and eggs to support their operations, the majority of the farm's products are still donated to public health programs throughout Sonoma, including the Santa Rosa Health Center's program, Campeones de la Salud, which educates youth and their families on healthy lifestyles and eating. The donations from WHOA allow doctors at the program to provide families with the best quality fresh produce and eggs while working with them to understand how to eat healthily and use any unfamiliar items. "Most people in our society who receive food donations are used to receiving the left overs," explains Elli. "We're not giving the left overs. We hold ourselves to the highest standards, as we believe everyone deserves access to the highest quality food."
Founders Eddie and Wendy are pleased to include pasture-raised eggs with the produce they provide at no cost to the programs with which they partner. Scientific research shows that pasture-raised eggs contain three times as much vitamin E, seven times more beta-carotene, and twice the amount of omega 3 fatty acids as industrial eggs, so the farm's production methods make an important impact on the nutritional content of the eggs they donate. "Keeping animals on pasture and moving them regularly to fresh ground is so important," explains Elli. "We feel really good about managing the birds in a more natural environment where they can peck and scratch, and the results are evident in the quality of our eggs." Having Certified AWA approval for their 100 mixed breed laying hens verifies that they are raising their chickens according to the highest welfare standards, outdoors on pasture or range.
Work Horse Organic Agriculture's operations are made possible through donations, grants, and the sale of WHOA Farm wine, which is available through their website by the bottle or case. The farm's pasture-raised eggs are also available for sale seasonally through a CSA program or at a farm stand on site at WHOA Farm. To learn more about the project, visit whoafarm.org, call (707) 585-0800 or email firstname.lastname@example.com for egg availability.]]>
Elizabeth O'Sullivan and Ian Rhoades raise Certified AWA laying hens on pasture at Auntie Annie's Fields in Dundas, Minnesota. Growing up, Elizabeth's father always kept a small flock of laying hens, and she and Ian went on to work on vegetable farms and a dairy farm before settling down in Minneapolis.
The couple built a life in the city, but Elizabeth never felt completely at home off the farm. In 2009, they had the opportunity to move to their farm, and began raising chickens. Elizabeth and Ian started out with a much smaller laying flock but began to look at becoming Certified AWA as they expanded. "We felt touched and encouraged by people's enthusiasm for real, old-fashioned farm eggs," explains Elizabeth. "Being Certified AWA helps our customers understand what we're up to now that we've moved past the scale where we can describe our work to every single person who buys eggs from us. The Certified AWA logo helps to assure people they are getting the real thing."
The flock of 600 Certified AWA laying hens at Auntie Annie's Fields enjoy 20 acres of rich black soil, across the street from state-owned woods. In the heart of corn and soybean country, Elizabeth and Ian try to sow more of their land to pasture each year, which they hope does a small part to counteract climate change. In addition to laying delicious, nutritious eggs, the hens are helping to restore natural fertility to the soil.
The flock consists of various breeds, including Black Australorpes and Rhode Island Reds. The breeds are well suited for the cold Minnesota winters and good foragers. As well as improving the soils, the active hens help to keep the tick population down on the farm. "When the hens are having fun, our whole farm is having a good time," says Elizabeth, "It's a joy to watch little dramas unfold in the flock or see chickens scratch expertly for greens and other goodies outside—and the greens and goodies they eat make their eggs so nutritious and healing."
Down the road, Elizabeth and Ian hope to grow a diversified operation that has much in common with the farms where Elizabeth's grandparents were raised. "There are still many people in our community that grew up on small, diversified farms before the scale of agriculture grew so large," explains Elizabeth, "We're grateful that we started farming at a time when they can still offer some guidance to us. They are the keepers of a precious legacy." They also hope to take advantage of technical and marketing assistance as members of the AWA program: "We're grateful for AWA's technical advice, marketing support, and for the ability to apply for grants for infrastructure. It seems like they can help us do our job better."
Certified AWA pasture-raised eggs from Auntie Auntie's Fields are available at Midtown and Fulton Farmers Markets in Minneapolis, and on-farm by appointment. For more information, call (507) 645-4662, e-mail firstname.lastname@example.com, or visit auntieanniesfields.com.]]>
Lamb is a fifth generation family farmer. His parents, grandparents, and great-grandparents all played a part in growing and sustaining Lamb's farm. His daughter, Amy Lamb Herrin, has minimal farming experience but continues this tradition by marketing, researching, and expanding the ideas of their 100-year-old family farm. In collaboration with her husband and children, Amy developed Farm2Cave, a weekly meal plan and grocery guide for families following a Paleo/Primal diet. Marketing the family's high quality beef through the Farm2Cave brand was a natural extension of the Lamb family legacy and Amy's focus on the health benefits of pastured-raised beef, and Farm2Cave Grass Fed Beef was born.
With more than 250 acres, Lamb's Farm holds a natural spring, pools, and pine, pecan, and oak trees, with high-quality grazing and natural shelter. The Lambs raise Black Angus cattle, which are well suited to the farm and its seasons. For the Lambs, the cattle's health and wellbeing comes first and foremost, and is considered daily. "From newborn to mature, the cattle are carefully monitored to ensure utmost health," says Amy, "It is comforting to know their lives are stress-free and healthy." Amy explains that an essential element of health for these cattle is the ability to socialize and enjoy a rich community, where the cattle look after one another's calves when needed and live in family groups.
Pasture-based, low-stress management produces not only healthy cattle, but also delicious, high-quality beef. Amy explains that Farm2Cave Grass Fed Beef is dry aged 14-21 days to maximize flavor and texture: "All that flavor is locked in by vacuum packaging to ensure freshness."As the only high welfare and truly pastured-based certification, the Lambs felt AWA was a great fit for their farm: "We are excited to be included in a group of like-minded individuals who care about the treatment of their animals," says Amy. "We hope to continue to raise awareness of the benefits of high-welfare management and spread the word about Farm2Cave."
Certified AWA Farm2Cave Grass Fed Beef from Lamb's Farm is available for weekly delivery in the Rockwall area, as well as at various local retail locations. For more information about the farm–or to place an order—contact Amy at email@example.com, visit the website at www.farm2cave.com, or follow their Facebook page.]]>
Sharon Funderburk was born and raised on a dairy farm in Union County, North Carolina. She grew up helping her grandfather milk cows, plant fields, and harvest produce. "By the time I went to college," Sharon says, "I wanted to study something completely apart from agriculture." After studying cultural anthropology, Sharon took some time off to work on a farm before pursuing a Master of Science in horticulture at North Carolina State University. Sharon then worked for 15 years as a consultant, offering agronomic services to farmers before the opportunity arose for her to work in corporate organics management. In 2010, feeling the pull to return to her roots on the farm, Sharon purchased 50 acres of woodlands and pasture in Turkey, NC, which would become Beartrack Farm. Sharon has been farming full time at Beartrack Farm since June 2013, and raises Certified AWA beef cattle, sheep, laying hens, and pigs. She has added a greenhouse, barn, grain bins, and a home for her to live in, all the while paying special attention to developing habitats and systems that promote the health and well-being of the animals—both farmed and wild.
Sharon manages a herd of Red Poll beef cattle on pasture, a dual purpose breed that was developed in England in the 1800s. The docile and adaptable animals are red in color, and are well-suited for rotational grazing and pasture-based management. As Sharon explains, the Red Poll is known to have superior meat quality: "The breed is very good for grassfed genetics, and the meat marbles well on grass alone."
Sharon also manages a herd of Gulf Coast Native and Tunis sheep. "Both breeds are hardy in the Southeast, and they have good internal parasite resistance," she says. Gulf Coast Natives descended from the flocks brought to the New World in the 1500s, and are well-adapted to the humid air and heat of the Southeast. The Tunis breed originated in the North African country of Tunisia and was common to U.S. farms in the Southeast up until the Civil War, when much stock was destroyed. The sheep have distinct coloring, with red faces and legs and ivory fleeces. "They are known to produce mild and high-quality meat," Sharon says. "They also have very nice wool, and some of them can be milked. I try to get a breed that can do as many things as possible, and Tunis gives me versatility."
Sharon also has two chicken flocks, which include Rhode Island Reds, Wyandottes, Jersey Giants, Barred Rocks, Welsummers, Americanas, and New Hampshires—breeds well-suited to management outdoors on pasture. Finally, Sharon's herd of American Guinea Hog and Tamworth pigs round out the diverse array of livestock on the farm. American Guinea Hogs are a small, black breed that was traditionally found on homesteads in the Southeast. The American Guinea Hogs were often used on diversified farms because they are excellent at foraging for food; grazing and rooting to eat worms and insects, plant roots, and other vegetation. Originating from the UK, the Tamworth hog is one of the oldest pig breeds and their long heads and efficient snouts, and strong and sturdy long legs, aid the animals in their foraging pursuits–making them ideal for outdoor pasture-based systems. "They size up nicely," says Sharon. "They're very hardy, and they make good mothers."
For Sharon, animal husbandry is about "ensuring that animals get to fit into the ecological niche they were meant to inhabit." And this idea is applied to how she manages her animals: "Grazers graze, browsers browse, and chickens get to forage for protein, eating bugs out of grass. The more animal husbandry fits into natural evolution of the animal, the better," she says. Sharon utilizes pasture-based production methods at Beartrack Farm, rotationally grazing the animals throughout pastures.
"For me, pasture-based management has multiple benefits–fertility of the land, health of the animal, and health of the food product. Those three things are most important to me," Sharon explains. "Having animals moving and grazing on pasture increases fertility of the land, decreases weed and insect pressure, keeps the animals healthy, and creates meat with a better composition. It seems to work out in all directions."
Sharon chose to pursue AWA certification because she wanted a certification that addressed the treatment of animals on her farm, as well as the farm environment: "I felt like AWA was the most comprehensive certification, and it had the most meaning. It's like shorthand for what the farm is about to me. AWA is one of the basic principles of this farm." As Sharon explains, the AWA label also conveys meaning to her customers. "The AWA label tells people something they want to know. Most of my meat customers ask how the animals are raised, and many of them are satisfied to see the AWA logo. It's my hope that customers who don't know the AWA label would ask what it means. That gives me a chance to explain," she says.
In the future, Sharon is aiming for ecological and economic independence at Beartrack Farm. "As far as possible, I would like a closed system where I am not reliant on bringing any inputs or feed on to the farm. I'd like to make my own potting soil for the greenhouse and eat all the food that I grow completely. I want the same for animals: if their food is not produced on the farm, I'd like it to be grown nearby." Sharon also has goals to expand her AWA certification to cover more species, with hopes to also pursue other certifications that help elaborate how her farm functions. Certified AWA products from Beartrack Farm are available in markets around North Carolina. Check the AWA directory for details. For more information about Beartrack Farm, visit www.beartrackfarm.net and the farm's Facebook page, or contact Sharon at email@example.com and (919) 357-6273.]]>
With almost 1,500 locations across the U.S., Carl's Jr.'s decision to serve grassfed beef in select locations could be a game-changer for the agriculture industry, potentially dislodging an entrenched and unsustainable beef production system in favor of environmentally sound farming. In short, we may be on the brink of one of the biggest transformations in fast food since the drive-thru window.
According to the USDA, the majority of beef cattle raised in America will spend their final months in feedlots—highly concentrated industrial pens with nary a blade of grass to be found. While it's fair to say that almost all cattle spend their first few months on pasture, the conventional practice is to sell cattle at around six to 12 months to an aggregator who then finishes the animal on a diet of grain and agricultural byproducts, often supplemented with antibiotics and hormones. This is done to ward off the disease that would otherwise be inevitable in such an unnatural environment, and to speed up growth and maximize profit. While McDonald's and the Global Roundtable for Sustainable Beef would have you believe that this industrial system is "sustainable," in reality it comes at a huge cost to our environment, animal welfare, and threatens to make our antibiotics useless.
However, despite what some of the loudest environmental groups say, not all beef is bad. Cattle are ruminants that evolved to eat grass, and thrive in grass-based systems which conveniently offer a number of environmental benefits. Pasture-based, grassfed systems actually have the potential to store atmospheric carbon and mitigate climate change. Famers across the country are already raising and finishing cattle on pasture and forage and, with technical help and support, many more could move to grassfed and pasture-based systems. In fact, "grassfed" production used to be the standard—and still is in countries where the concentrated industrial model hasn't taken the food system out of farmers' hands.
AWA just announced our newest certification and food label, "Certified Grassfed," in response to increasing demand from farmers and consumers for a way to identify truly grassfed, high-welfare meat in the marketplace. We currently certify grassfed beef producers all over the country producing a delicious, healthy product that maximizes animal welfare and quality without sacrificing human health and the environment.
The predominance of industrial, grainfed beef production in America is why Carl's Jr. has initially sourced its grassfed beef from Australia—but it doesn't have to stay that way. At AWA, we have been waiting for this moment and have pasture-based, grassfed American farmers ready, willing, and eager to supply this growing demand. If this takes off like we hope, it could be a job creator, a market booster, and could turn beef's carbon footprint completely around. Based on USDA figures, if half of the U.S. population chose to eat one 4 oz. grassfed burger on just one day a month instead of a conventional burger, we'd see approximately 577,350 cattle raised outdoors on pasture for their entire lives. That's 577,350 cattle not confined to a dirt feedlot for finishing before slaughter, or fed a high- grain diet, or given subtherapeutic antibiotics or growth hormones—not to mention the environmental benefits gained from grassfed beef production.
Carl's Jr.'s decision to source grassfed beef is a game-changer. And you can be part of the change, too. This Super Bowl Sunday, I encourage you to choose high-welfare, AWA grassfed beef. Thank your farmer, grill some patties, and enjoy the game. You'll not only be eating great tasting beef, but you'll have supported a local business that cares for its animals while stewarding the environment. What could be more All-American than that?]]>
James grew produce on around 30 acres for his certified organic CSA, supplying fresh vegetables and fruit to his local community. After meeting his wife, Cara—a former member of the CSA—the two decided that the next logical addition to their business was the re-introduction of livestock to the farm. "After much research and preparation, we acquired a small flock of hens and a rooster in 2014, and grew from there," says Cara. Today, James and Cara Taylor raise Certified AWA laying hens on pasture at Jacar Produce, an enterprise which is fully integrated into the fruit and vegetable operations.
James and Cara manage a variety of laying hens. "Our laying flock consists of Welsummers, Speckled Sussex, Easter Eggers, Rhode Island Reds, Marans, Brahma, and Barred Rock hens," says Cara. "We chose this mix of breeds partially based upon the Livestock Conservation Priority List, while also taking into consideration adaptability to our climate, foraging ability, the breeds' temperament, and egg color. Our customers love the beautifully colorful assortment of eggs, ranging from cream, light to deep brown, blue, and green!"
James and Cara employ pasture-based management practices to ensure the health and wellbeing of their animals, as well as the environment. "The top priority at Jacar Produce is the health of our chickens and the land," Cara explains. "The chickens take care of the land by encouraging rich soil with their manure, and providing built-in pest management. In turn, we provide top quality care for the flock using a natural, holistic preventative approach." Cara explains their natural diet of insects, worms, small reptiles, grass and weeds is supplemented with fermented soy-free organic feed, along with fruits, veggies, and extra produce from the fields: "Lacto-fermenting their feed increases digestibility, makes the nutrients more easily absorbed, boosts enzymes and vitamins, and promotes beneficial bacteria for overall health." James and Cara also add organic, unpasteurized apple cider vinegar to the laying hens' water to support their immune systems. "The vinegar contains electrolytes, probiotics, prebiotics, vitamins, enzymes and minerals. It also increases calcium absorption, and improves digestive health," says Cara. They also add food-grade diatomaceous earth (D.E.) to the feed: "When taken internally, D.E. can help to prevent internal parasites and is a natural dewormer. Taking this natural approach to the flock's health keeps the flock happier, healthier, and more productive," says Cara.
James and Cara chose to pursue AWA certification because they felt they were already managing their animals–and holding themselves as farmers–to standards that were on par with AWA's, so it was a natural fit. The Taylors also recognized the integrity of AWA's farm standards and certification, and the benefits that third-party certification offered to customers: "Not long after starting our flock, we began researching various certification programs," Cara explains. "But we were discouraged by the cost to the farmer to join these other programs or by the lack of principles and values. We appreciate that AWA shares our concern with raising animals on pasture with rigorous health, shelter, feed, and pasture management standards. AWA will allow us to demonstrate and be recognized for our commitment to the highest animal and environmental standards. With the recent shift in social and environmental awareness, we believe that this is what many of today's consumers are seeking."
In the future, James and Cara plan to continue farming in ways that promote the health of animals, humans, and the environment. They have exciting plans to open the Jacar Produce Roadside Farm Market in April 2015. "We believe the community should have access to local, nutritious produce, eggs, and meat, and know their farmer," says Cara. "We strive for sustainability in our farming operations. Our farm supplies nutritious food for the local community, and, in turn, it provides a home and a livelihood for us, the farmers."
Certified AWA eggs from Jacar Produce are sold directly from the farm (call ahead to ensure availability) or from the Jacar Produce Roadside Farm Market (Saturdays and Sundays 11 a.m. to 3 p.m.). For more information, visit the farm's Facebook page and contact James and Cara at email@example.com or (919) 901-3323.]]>
Los Vallecitos Grass Fed Meats sits at almost 9,000 feet elevation, with beautiful views of the Mora Valley. The farm is comprised of 600 acres, 300 of which have belonged to Richard Fresquez's family since the time of Spanish land grants that were established in New Mexico during the 17th Century. Today, he and his partner, Carla Gomez, who purchased an adjoining 300-acre property, raise Certified AWA meat sheep, meat goats, beef cattle, and laying hens on the land where his ancestors raised food long before them.
Whereas Richard was raised on the family farm, Carla grew up in Santa Fe and came to the country as a young adult. Before working full time on their ranch, Carla ran the Mora Valley Spinning Mill, where they spun and wove locally-produced animal fibers from other farms. Using her experience, Carla is now experimenting with sheep breeds that are well suited for pasture- and range-based management for both wool and meat production. Her 100 Churro-Lincoln cross sheep produce a coarse, high-luster wool, so she is now breeding them with Colored Corriedale sheep for a softer wool: "I used to blend wools from different sheep breeds on the mill floor," says Carla. This would allow her to choose different attributes she desired in the final product. "Now I mix them in the field!"
In the high mountain climate of the ranch, the primarily Black Angus and Hereford cattle that Carla and Richard run on their ranch have developed and evolved with the land over generations that Richard's family have raised them. Carla explains: "They're so well suited to this land that we send them into the forest during the summer and they know exactly when to come back." Richard's father also taught him to breed their cattle to be "bald" or polled so they have no horns. The ranch also has a herd of 50 Alpine-Nubian cross goats, but Richard hopes to grow a herd of Boar meat goats as they can find a market for the meat. Although goat meat is a less popular in the area, the goats have less of an impact on the land because they browse rather than graze, and effectively reduce fire danger. The farm's flock of 100 laying hens is also a mix of various breeds that do well ranging freely on pasture, including Brahma, Araucana, Rhode Island Red, and Cochin. All of these animals benefit from the presence of their Great Pyrenees guard dogs, which has completely eliminated predation of their livestock.
The Certified AWA logo verifies that Los Vallecitos' meats and eggs come from animals raised according to the highest welfare standards, outdoors on pasture and range. Carla and Richard pursued certification with AWA because they knew that it would reflect the high quality of their products: "I knew that all of our products were really clean and pure," explains Carla. "All of our animals graze freely on beautiful lush pastures and the only thing our cattle, sheep, and goats eat aside from what they forage is hay that is almost entirely from our ranch." Carla and Richard are also passionate about changing the way we farm and feed ourselves: "We have two great commitments: we want to shift money away from industrial agriculture back to our local community, and we want to help people reconnect to the source of their food."
One of the ways they are achieving this is through their membership with Los de Mora Local Growers' Cooperative, Inc., a producer-owned cooperative made up of 35 small family farms and ranches. Participation in the Cooperative offers farmers in Mora opportunities for community building and education, as well as the chance to aggregate and coordinate supply and secure larger market opportunities for individual family farm members that would be impossible to achieve on their own.
All of Los Vallecitos' meat, eggs and produce are sold at the Traveler's Café in Las Vegas, New Mexico, owned by Carla's daughter. For more information or availability, contact Carla at email@example.com or (505) 429-1639.]]>
Scott and Madyson Millard raise Certified AWA laying hens on pasture at Southpaw Farm in Lincolnton, North Carolina. Because the laying hens at Southpaw Farm are managed in pasture-based systems, they have constant access to pasture or range, they have plenty of room to perform natural behaviors like running, foraging, pecking, dust bathing, and scratching for grubs and seeds under the North Carolina sunshine. Not only is pasture management far better for animal welfare but it is also less likely to cause environmental degradation. It also results in tasty and nutritious eggs with more beta carotene and higher levels of beneficial conjugated linoleic acid and omega-3 fatty acids than conventional eggs!
For more information about Southpaw Farm, visit the farm's Facebook page or contact Scott and Madyson at email@example.com and (704) 860-9934.]]>


text:
Xbox 360
This page contains Snipers Unlockables for Xbox 360 called "Achievements" and has been posted or updated on Feb 12, 2012 by aarias. Let us know what you think of this Unlockable by thumbs voting.
Boxshot / Details
- Developer: BigBen Interactive
- Publisher: BigBen Interactive
- Genre: Action Shooter First-Person
- Release Date: Not Set
- ESRB: Not Set
- Other Platforms
Complete one of the following achievements to collect their Xbox Live Gamerscore points:
|How to Unlock:
|A booming success (30 GP)
|Purchase all Booby traps equipment.
|A sense of sharing (15 GP)
|Win a Team Deathmatch.
|Able to work (30 GP)
|Purchase all Abilities equipment.
|Appetizer (15 GP)
|Finish the tutorial.
|Arms in the air (15 GP)
|First weapons purchase.
|Catch me if you can... (15 GP)
|Kill an enemy caught up in his grappling gear.
|Contract signed (15 GP)
|Win a Contract match.
|Earning your stripes (30 GP)
|Be promoted to Lieutenant I.
|Exe-cutter (15 GP)
|Stab an enemy to death.
|Fireworks (15 GP)
|Kill multiple enemies with an explosive.
|Flag'n'drop (15 GP)
|Win a Capture the Flag game.
|Grand Slam (30 GP)
|Win a game in each game mode.
|Gun running (80 GP)
|Purchase all weapons.
|Hot head (15 GP)
|Kill an enemy and yourself with a grenade.
|Mine sweeping underway (15 GP)
|Destroy an enemy explosive.
|Money walks (80 GP)
|Purchase all equipment.
|Never two without three (30 GP)
|Succeed a Level III challenge.
|No one in sight… (80 GP)
|Win a match on each map for each game mode.
|No quarter (15 GP)
|Win a Free For All game.
|Not for the faint of heart (15 GP)
|Stab an enemy in the back.
|On familiar ground (30 GP)
|Win a game on each map.
|On the radar (15 GP)
|First use of a Drone.
|Out of it (15 GP)
|Finish off an enemy who has been stunned by a stun grenade.
|Piercing eyes (15 GP)
|Kill an enemy through a wall.
|Pineapple express (30 GP)
|Purchase all Projectiles equipment.
|Report! (80 GP)
|Reach the highest rank (Commander).
|Return to sender (15 GP)
|Kill an enemy by sending his own grenade back to him.
|Scope dope (30 GP)
|Purchase all Scope equipment.
|Shopeteer (15 GP)
|First equipment purchase.
|Stunningly class (30 GP)
|Succeed all Level I challenges.
|The One (15 GP)
|Win a Last Team Standing game.
|Trigger happy (15 GP)
|Be promoted to Sergeant.
|Very discretely (15 GP)
|Kill an enemy with a silencer.
|What a blast! (15 GP)
|Kill an enemy with an explosive.
|Who dares challenge me? (80 GP)
|Succeed at all the challenges from level 3.
|You've lost your head! (15 GP)
|Kill an enemy with a headshot.
All Unlockables
Back to all Cheats
From: aarias
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subset: commoncrawl


text:
Steve Cropper has participated in countless sessions, helping shape our musical landscape with his pen, his guitar and his knack for coaxing out great sessions. As such, he's heard his songs featured across a dizzying array of platforms.
But one moment, one completely stunning moment, stands out, he says: The time "Green Onions," the No. 3 1962 hit Cropper co-wrote and recorded with Booker T. and the MGs, was used in a commercial for adult diapers.
Depend optioned the song, leading Cropper to one of his best quips: "It ran for two years," Cropper says, laughing. "Adult diapers. I'm not going to name the brand, because I'm still waiting for my shipment!"
In the ad, a woman confidently walks through a busy crosswalk — before the voice over reminds customers that the newest Depend-brand products are now available in color.
"If you're a songwriter, record producer, musician, play on a lot of records, you get to hear your songs in all kind of places — TV shows, and cartoons, kewpie dolls and little silly things," Cropper adds. "With 'Midnight Hour,' at Halloween they had this little black casket. You push the button and lid opens up, and out comes Dracula with these little eyes and he goes: 'I'm gonna wait 'til the midnight hour!' [Laughs.] It's kind of cool. But I never dreamed that I would live long enough to hear this song as an advertisement for adult diapers."
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Portuguese pig steals the spotlight: Shoreditch sophistication at Eyre Brothers
Approaching a hip restaurant in London's determinedly edgy Shoreditch, you'd be forgiven for expecting a jumble of distressed-look furniture and acres of trendy exposed brickwork.
But Eyre Brothers is proper old school - it's celebrating its tenth anniversary this year - and has no use for a try-hard, asymmetric hairstyle.
Instead, it's all shiny chestnut furniture and maroon leather banquettes, with an elegant bar sweeping the length of a wide cream wall.
Laid back style: Eyre Brothers is elegant and refreshingly unpretentious
Starring role: The tender Iberico pig, served medium rare, was as good as any high quality steak
It looks like a classy pub/restaurant with a dash of sophistication - as you might expect from chief chef David Eyre, one of the founders of the gastro movement.
His menu is as appealing as the buzzy atmosphere: authentic and indulgent Iberian food spanning Portugal and Spain, calculated to satisfy a voracious but discerning crowd.
A delicious spatchcocked quail (£8) with new potatoes and mint was the perfect start. The plump bird comes marinated in sherry vinegar, raisins, pine nuts and lots of a wonderful olive oil that I could happily have licked off the plate, were it not for that pesky polished atmosphere I mentioned earlier.
The rare grilled beef fillet (£10) was beautifully pink and, thankfully, garnished sparingly with fresh horseradish, shallot tarragon, caper vinaigrette and mustard leaves.
Star of the night, unsurprisingly, was an Eyre Brothers signature dish - the mouthwatering grilled fillet of acorn-fed Iberico pig (£21).
Polished: The slick and cheerful atmosphere is ideal for a relaxed and delicious meal
The medium-rare meat was wonderfully tender, gently marinated with smoked paprika, garlic and thyme, its punchy flavour standing out as confidently as any top-quality steak. It hardly required its bed of patatas pobres - moreish thin-sliced potatoes with onions, garlic, green peppers and white wine.
The enormous Mozambique tiger prawns in piri-piri (£12 each), similarly grilled on lumpwood charcoal, seemed like another unmissable choice. But while they looked spectacular, they were a little rubbery, with taste perhaps sacrificed somewhat for gigantic size.
A shrewder choice might be ordering one of the promising-sounding dishes that require a day's notice. After that fabulous Iberico fillet, I'm aching to try the whole suckling pig; and the paella Valenciana and Andalusian rabbit look equally tempting.
After two substantial courses and plenty of Spanish wine, honey ice cream (£5) made an agreeably subtle dessert, with just a twist of sweet, sticky amber running through it.
The flourless orange and almond tart (£6), on the other hand, was significantly more decadent (but worth it), a gorgeously squidgy slice with a fantastic texture created from a combination of ground and flaked nuts.
Dinner here is just as the ambiance indicates - tasty, unpretentious fun. If you're looking for artfully ripped jeans and gimmicky cocktails, head down the road, but if you want cool and classic, you've come to the right place.
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Beachcombing and coast-hugging, fantasy style. Animal, mineral, and vegetable. Sea-Junk. Flotsam and jetsam. Encounters and other oddities.
Once merely a minor Realm of an ambitious Prince of the Nether, the Gloom has been conquered and now lies ruled by Winter's cruel grip.
The establishment is run by an elderly goblin named Sax Stoneswiller. Providing this service to non-goblins is much more lucrative than what he was able to receive with his clan.
While every ship has antigravity engines in this day and age, leaving a full gee planet can take most smaller ships quite a while. The presence of numerous anti-gravity fields can cause interference and fluxation in power broadcast, some comm channels and of course, cause "traffic control issues" as they are flying out. There is a better, safer way to launch them.
Maxwell Cyler, Developer, to the Congessional Areospace Committee
These are minor things that can be dropped in anywhere to add "narrative flavor", to make it more than just another road, field, forest or beach.
A world of drifting sky islands and air ships
In the summer there is a small stone jail for those who are caught breaking the rules of the Sorcery Springs Geyser Basin, but in winter they are imprisoned within the warm waters themselves. No bolts or bars are needed, the cold takes the place of prison walls.
Alia exclaims, "What a gruesome sight!" and points to a brook filled with gravestones - some still upright while others are knocked over.
A gigantic, warped edifice, towering over the dark, soot-stained Witherdowns, where human corpses are turned into Deaders.
The industrial district of Locastus, where huge, cathedral-like factories rise over the low brick houses, and tall ivy-choked chimneys spew out black smoke, day and night.
The Obtort Ward is all that remains of what was once an ancient battlefield that was afterwards converted into a mass grave.
A quintessential seedy dive, catering to the lowest of the low, but harbouring a few nasty secrets
The headquarters of the Whores´ Guild
101 plug and play communities in 10 sub-categories
The slums of Locastus
30 villages ready at the disposal of the Gamemaster.
The cultural nexus of Locastus and the final resting place of its founders
Spots of perfect green. The Ankorillian Islands. Jewels of the Blue.
The greatest city on Neyathis - not built by the hand of man, but by long-gone giants. It is a city of superlatives and place of new beginnings.
A beacon of brilliant white stone surrounded by black, clutching death..
A plague has hit the local area.
In humans it affects only the most vulnerable, the children and the very old, and even than it's little more than a summer cold. 24 hours of sniffles and then it's gone, barely noticeable really.
To sheep however it is fatal and the whole economy of the area is in serious trouble. If this keeps up the area could well be facing famine.
Somebody (enter the PCs) must find the rare herbs needed to make a cure.


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People Pets
The Cutest Pets on Twitter This Week!We put the call out on Twitter for your cutest photos and you delivered! See our first-place furballs and some runners-up from our daily #cutepic photo contest
Credit: Courtesy jennie_yeung
Updated: Saturday Aug 30, 2014 | 06:00 AM EDT
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Of course: NBC to produce four-hour Hillary Clinton miniseries
**Written by Doug Powers
As a product of the Hollywood left, I can't wait for the dramatic ending where Hillary bravely but unsuccessfully parachutes into Benghazi to personally attempt a rescue.
From Deadline:
At the top of NBC's TCA presentation, entertainment chairman Bob Greenblatt announced that it has put in development four event series/miniseres as part of its push in the arena. They include 4-hour miniseries Hillary, about Hillary Clinton to star Diane Lane.
Oscar nominee Courtney Hunt (Frozen River) will script the project which recounts Clinton's life as a wife, mother, politician and cabinet member from 1998 to the present as she goes from First Lady to US Senator and then Secretary of State.
Asked whether the mini would approach Clinton as a great tough woman or a controversial figure, Greenblatt said, "it's going to be all of those things."
According to FEC records, Greenblatt donated thousands of dollars to Hillary Clinton's presidential campaign in 2007/2008. No doubt the miniseries will be a very critical and brutally honest four hour campaign ad for Hillary 2016.
The parts of Bill Clinton and Monica Lewinsky haven't been cast yet. Feel free to make your actor nominations.
Here's how the Hollywood casting would have played out if Hillary were a Republican:
"Diane Lane is a wonderful actress and was our second choice to play Hillary..Our first was Phillip Seymour Hoffman but he is in rehab" @NBC
— S.M (@redsteeze) July 27, 2013
**Written by Doug Powers
Twitter @ThePowersThatBe
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March 27, 2015 08:54 PM by Doug Powers
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March 25, 2015 12:59 AM by Michelle Malkin
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March 18, 2015 10:17 PM by Michelle Malkin
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March 17, 2015 11:51 PM by Michelle Malkin
Categories: Education, Feature Story, Politics


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Greystone Dalton 6 Drawer Dresser and Mirror Set
Special Offer:
24 Issues of Better Homes and Gardens
Included with your purchase - a $10 value (Subscription and Rebate Info)
Greystone Dalton 6 Drawer Dresser and Mirror Set
Weights & Dimensions
|Frame Material: Wood
|Product Type: Standard dresser (horizontal)
|Solid Wood Construction: No
|Finish: Rich Cherry
|Number of Items Included: 1
|Style: Contemporary
|Storage Function: Clothing
|Drawers Included: Yes
|Exterior Shelves: No
|Foot Design: Straight
|Cabinets Included: No
|Hardware Finish: Brushed silver
|Hidden Storage: No
|Mirror Included: Yes
|Hutch Included: No
|Finished Back: Yes
|Distressed: No
|Country of Manufacture: Malaysia
|Assembly Required: Yes
|Additional Parts Required: No
|Product Warranty: 1 year warranty
|CARB Compliant: Yes
About the ManufacturerGreystone is an established wholesale import company founded in 2003 that stresses timely delivery of competitively priced promotional bedroom furniture. Their strength lies in their rock solid relationships with the very best furniture manufacturers in Vietnam, China and Malaysia.
Greystone Dalton 6 Drawer Dresser and Mirror Set
Still have questions about this product? We're here to help
Customer Reviews
|5 star
|4 star
|3 star
|2 star
|1 star
Not bad for the price
Jessica from Port Chester, NY– Verified Buyer
I have had this piece for a few months now. My biggest disappointment was that the drawers aren't as deep as I wished. The color and finish are really nice. So far it seems to be holding up from daily weartear, I'm not sure but I think eventually I could see it bowing in the middle from weight. There is a middle leg to help with that though. Overall is was a big upgrade for my room, so I just hope it lasts for a number of years.
Great buy
Xyz from Clifton, VA– Verified Buyer
Best bang for buck. Looks great even after 18 months. Looks more expensive
Love it
Edie from New York, NY– Verified Buyer
Bought this a month ago and I absolutely love it. Exactly the size and color that I wanted. Delivery was early and the service was great. An overall great purchase!
OUR SKU # GYS1132Dalton 6 Drawer Dresser and Mirror Set is also sometimes listed under the following manufacturer numbers: FM375DRMR


text:
My Last Supper: 50 Great Chefs and Their Final Meals: Portraits, Interviews and RecipesHardback
List price $37.40
You save $1.82 (4%)
Free delivery worldwide
Dispatched in 2 business days
When will my order arrive?
- Publisher: Bloomsbury Publishing PLC
- Format: Hardback | 216 pages
- Dimensions: 254mm x 330mm x 25mm | 1,565g
- Publication date: 30 October 2007
- Publication City/Country: New York
- Edition statement: (Rev I Ampliada.
- Sales rank: 529,547
Product description
Annie Leibovitz meets "Heat" in this award-winning photographer's stunning celebration of world-famous chefs and their final meals. Chefs have been playing the "My Last Supper" game among themselves for decades, if not centuries, but it had always been kept within the profession until now. Melanie Dunea came up with the ingenious idea to ask fifty of the world's famous chefs to let her in on this insider's game and tell her what their final meals would be. "My Last Supper" showcases their fascinating answers alongside stunning "Vanity Fair"-style portraits. Their responses are surprising, refreshing, and as distinct from each other as the chefs themselves. The portraits--gorgeous, intimate, and playful--are informed by their answers and reveal the passions and personalities of the most respected names in the business. Lastly, one recipe from each landmark meal is included in the back of the book. With "My Last Supper," Dunea found a way into the typically harried, hidden minds of the people who have turned preparing food into an art. Who wouldn't want to know where Alain Ducasse would like his supper to be? And who would prepare Daniel Boulud's final meal? What would Anthony Bourdain's guest list look like? As the clock ticked, what album would Gordon Ramsay be listening to? And just what would Mario Batali eat for the last time? Featuring: Ferran Adria, Jose Andres, Dan Barber, Lidia Bastianich, Mario Batali, Rick Bayless, Michelle Bernstein, Daniel Boulud, Anthony Bourdain, Scott Conant, Gary Danko, Helene Darroze, Alain Ducasse, Wylie Dufresne, Suzanne Goin, Gabrielle Hamilton, Fergus Henderson, Thomas Keller, Giorgio Locatelli, Masa Kobayashi, Nobu, Jamie Oliver, Jacques Pepin, Gordon Ramsay, Michel Richard, Eric Ripert, Marcus Samuelsson, Charlie Trotter, Jean-Georges Vongerichten and more "
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Author information
Melanie Dunea's work appears regularly in "Vanity Fair," "Newsweek," "Entertainment Weekly," " Town & Country," "Gourmet," "People," "New York" and "InStyle." She has received an American Photography Award and a Society of Publication Design Annual Award, and will serve as an ambassador to India for Operation Smile. She lives in New York.
Review quote
"The format suggests coffee-table book, but this sumptuous feast of portraits, interviews and recipes is more like a banquet-table book"-"Kirkus"


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Relevant offers
Saturday is all about cycling, right in the backyard of the recently opened velodrome - that's Cambridge, by the way.
The Rev has a bunch of categories catering to novice riders with a 18km loop ride to the up-for-the-challenge-come-at-me-bro riders with a 100km and 135km ride. The kiddie-winks will be getting in on it too with the free REV Mini.
Online registrations closed on Thursday but hallelujah, you can still register in person on Friday night between 6-7pm at Cambridge Highschool. And if you've left it to the absolute last minute, you can also register on the day from 7am- again, in person. Except if you want to do the REVmidi, a 55km ride that starts in Matamata. You need to register in Matamata for that one.
A free bohemian market is on this Saturday to commemorate Ohaupo's 150 year settlement. It's being organised by Ohaupo's bohemian community and there'll be fresh food, crafts and music plus penny farthing rides for the kids between 10am and 3pm.
Yaaaaay, another weekend of HGAF. And guess what? Some of it's free. But not all of it because, let's face it, sometimes you have to pay to go to an event.
Symphony at the Movies: Gold coin entry unless you want to buy 'best of the lawn' seats. Those are $25. It's on the Rhododendron Lawn and starts at 7.30pm. Bring a picnic and get cosy while you listen to Hamilton's Trust Waikato Symphony Orchestra and the 200-strong Hamilton Festival Chorus, conducted by Rupert D'Cruze. Christchurch violinist Fiona Pears will also be performing.
Wintec Hot House: Saturday, 7.30pm, free, the Rhododendron Lawn. The Mamaku Project, dDub, Matthew Bannister will be performing. It's a bit of a musical bonanza with a ten-piece string sentence in the mix too.
Dame Malvina Major: This one is on the pricey side of things at $79 but the performers and groups are all legends in their own right. You're getting the world renowned Soprano Dame Mavina Major, Geoff Sewell, the Hamilton County Bluegrass Band, Hogsnort Rupert and the RNZ Air Force Band. It's on Friday night at the the Rhododendron Lawn at 6.30.
Arts and entertainment reporter Mike Mather has broken it all down for you, so be sure to have look at his guide to the what's on at the arts festival. Otherwise, check it out yourself on their website.
Another one from the Summer in Garden Place series. It's a family event, free to all. It didn't say what the movie would be but it will be a family one for sure. And there will also be food and craft stalls to peruse.
This group travels the North Island for ten months out of the year and this Saturday and Sunday they will be at Innes Common in Hamilton selling their wares between 9-5pm. It finishes at 4pm on Sunday. There's not much else to say except go and check it out yourself.
- Waikato
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You are always welcome on Audiko.net! All you need is to download a free Neutral Milk Hotel ringtones for your iPhone or mobile. Go for your favorite measures from your favorite hit - King Of Carrot Flowers Part 1, Two-Headed Boy, Aeroplane Over The Sea, or any other track. Then download the prepared Neutral Milk Hotel ringtones to your device, and enjoy Indie music by Neutral Milk Hotel every time your phone rings. If you are going ape with Indie or maybe Indie Pop and Indie Rock music, then you will probably like The Mountain Goats, The Microphones, or Olivia The Band as well. For all who want a free Neutral Milk Hotel ringtone, we also recommend listening to Folk, Rock, and Alternative. We provide you with an option to get your ringer both in the MP3 and m4a formats, played by both mobile phones and iPhones. Just select a track, and choose free Neutral Milk Hotel ringtones download option.
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text:
Hacked By: Proditor
Hack Information:
Health and stamina increased,lots of cash,all weapons and weapon upgrades are unlocked and free,all weapons have increased clips sizes with super-fast reload,you get the highest killings ranks for every next kill
Game Information
TO PLAY:

RIGHT CLICK -> SETTINGS,SELECT THE MICROPHONE ICON,THEN RIGHT CLICK ON THE DROP DOWN-MENU AND SELECT PLAY!

When you balloon crash-lands in a wasteland of fowl creature, its time to survive. Upgrade your weapons, fort, and turrets while you try to fix your balloon ...
Cheats: Unlimited Nitro
Hacked By: allpremiumgames
Cheats: Hackbar: Press [1] Money - [2] Godmode on - [3] Godmode off ...
Hacked By: selectLOL
Cheats: Keyhacks: Press [1] Toggle godmode - [2]...
Hacked By: selectLOL
Cheats: Hackmenu (Backslash(\) Open/Close): [1] Toggle fuel - [2] To...
Hacked By: selectLOL
i played this game when i was like 6 year old and it was awesome
this comment is hacked i can only like it once but you guys can hahaha
Has anyone noticed that the health and stamina was never increased? Hope it's not just me/
boooooooooooooooo you cat man you suck
by the way this GAME IS AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
why do you need to repair your balloon when you can get a lift by the shop keepers!
ya, those bastards
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