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When you're feeling a little wild and crazy, don our Rainbow LED Spirit Wig and let your inner clown out to play! Much more exciting than a typical clown wig, this light up rainbow spirit wig is accented with 9 high powered LEDs in red, green, and blue to take any outfit to the next level of wacky! Perfect for Halloween, costume parties, or other events when you want to stand out in the crowd, this light up rainbow spirit wig is sure to set you apart from the crowd. Our Rainbow LED Spirit Wig fits most adults and comes with three AG13 batteries included and installed. This Rainbow LED Spirit Wig is sold by the piece.
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Spend a Day in Paris with a Paris Party!
Add a Paris theme to any type of soiree with the help of Paris decorations and French treats. Use these party planning tips and ideas to help you prepare for your party!
Totally 80's Party Ideas
Add an 80's theme to an upcoming party of event! Use these party tips to help you set up for an 80's theme party, complete with decorations, food ideas and more.
Add a Pink and Gold Color Scheme to Your Party!
Throwing a party? Try using a mix of pink and gold colors to create the color scheme for your party décor. This color combination can be used for birthday parties, bridal parties, baby showers, and much more!


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Top StorySeton Spine & Scoliosis Surgeon Named Editor-in-Chief of Influential Medical Publication
March 26, 2015Seton Healthcare Family orthopedic surgeon Dr. Eeric Truumees is the new editor-in-chief of AAOS Now, the monthly member publication of the American Academy of Orthopaedic Surgeons (AAOS). Truumees is a board-certified spine surgeon who practices at Seton Spine & Scoliosis Center in Austin.
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November 3, 2014
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October 22, 2014
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October 10, 2014
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18 years of experience
Accepting new patients
18 years of experience
Accepting new patients
701 E Marshall St
West Chester, PA 19380 Phone number & directions
West Chester, PA 19380 Phone number & directions
License & Identifications
A medical license is required for a doctor to practice medicine in a particular state. Requirements vary by state but most require, at a minimum, post-graduate training in the doctor's specific specialty. An NPI number is a national identifier unique to an individual health care provider and is managed by the Center for Medicare & Medicaid Services (CMS).
Learn more about Dr. Barbara Stipe:
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Specialties & Research
Dr. Barbara Stipe, MD is board certified in Pediatrics.
- She has special expertise in 1 area:
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Dr. Stipe graduated from University of South Florida Health, Tampa.
Dr. Stipe has 2 hospital affiliations:
- Chester County Hospital
- Children's Hospital of Philadelphia
Home > Find a Pediatrician > PA > West Chester Pediatricians > Dr. Barbara Stipe, MD
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- Dr. Barbara Lynn Stipe MD is a female Pediatrician, has 18 years of experience and practices in Pediatrics.
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Dr. Barbara Stipe practices Pediatrics near West Chester, PA.
Additional practice locations include: Philadelphia, PA.
See West Chester Pediatricians.


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- Forum: AAPL Investors
And yet every brick and mortar store in my state had plenty of stock, and the iPad/iPad Mini was selling at or below MSRP on eBay throughout December. The only way to get more than MSRP was by selling international, and attracting buyers in countries where they hadn't yet been released officially. I know these analysts continue to speak of supply issues holding back overall sales, but too many factors indicate supply met demand throughout Q4.


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text: By Bike Shop Girl Blog, Cycling Tips, Mechanics, Tech Tuesday6 Mar '12 Tech Tuesday: How to Install Platform Pedals 5 Flares 5 Flares × Thank you Greg Heil from Singletracks.com for help with this! TagsBicycle Mechanicsbike chicksGreg HeilTech TuesdayVideoWomens Bike Mechanic Share on Facebook Twitter Pinterest Google + LinkedIn Email Previous articlePreview: Levi's 511 Commuter Clothing Series Next articleRecently Spotted: Fox Racing Women's Reflex Gel Gloves You may also like Motivational Monday with Rebecca Fahringer Introducing the 2015 VIDA MTB SERIES Join Me for the 2015 Colorado Bicycle Summit 1 Comment Monica says: 22 Jan '13 at 9:01 pm seems simple enough but VERY helpful. thanks Greg Reply Leave a Reply Cancel reply


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Two joyous whoops! Double celebration time! A shiny brand new 2015 (I wish you miracles!) . And more of my dreams come true as I discover some amazing talent that creates magic out of home. Ive been finding different ways and means of tracking talent that hums out of home kitchens (so I can include it in our very own Times Food Guides) and this time I find it when I happen to pop in to the dynamic entrepreneur Shaan Khanna's Spicy Sangria gathering. It's at the elegant and stylish Mana Suneil Shetty's fabulous home store which is buzzing with great food and unique flavours. Heres a taste…
Nidhi Gadia's waffles
How about some mobile pleasure food? Waffles on a stick. Waffle House specialises in a wide variety of Waffles. The charming Nidhi Gadia is already well loved for her sweet as well as Savoury waffles along with mobile pleasure food – Waffle Sticks ! : +919820026511
Instagram& Twitter: @wafflehouse_in
Raashi's The Picnik Basket
Make your life into a picnic… add oomph to your table with onion marmalade, slow-roasted bruschetta, cranberry mustard,chocolate peanut butter..or whip up a gourmet meal in minutes with thai curry paste, flavoured mayo's, marinara & barbecue sauce! The gifted Raashi Sawhney also makes hampers and gifts and more.
Shweta & Sanya's Teacharmers
Amazing fragrance and flavors.Superb packaging too. The lovely Shweta and Sanya of Teacharmers have a exclusive range of exotic blooming tea from all around world such as rose,chyrsthameus as well as pyramid silken teabags for the ultimate tea experience .
Shweta/sanya -9821532699/+91 98-70-061617
Nitika and Minnie's Cocoa Bean
Chocoholics this way please! The talented Nitika and Minnie serve up an array of the most intense and flavourful sweet delights. Cocoa Bean – Their desserts are all about taste and texture!!! Highly recommended are the malakoffs and truffles.
Nitikakhemani 9820144272
Minnie mehra 9833079217
Srikanta & Neha's Open Table
Try Open Table's delicious fresh dips – from a Layered Lebanese Dip to Sundried Tomato Dip, everyone has a favourite! Essence and color-free Cooler concentrates (Simply Rose and their Ginger Lemon Appetizer) Prices: approximately Rs 200 for a box of dip, Rs 220 for a 550 ml concentrate bottle.
Srikanta Taparia 9819592278 Neha Chokhani 9820133487.
Amrita Diwanji…Food Photographer
A photographer with a great passion for food, the brilliant Amrita Diwanji has
shot for Ellipsis, Cheval, & Burgs.
+91 98205 48700
Rohan's Pack a Pav
In his time off from work, Rohan Mangalorkar potters around in the kitchen whipping up yummy recipes (his mothers) that typically involve bread, meat, and inventive condiments. Tasty, juicy homemade mutton shammi kebabs, chicken seekh kebabs, and veg shammi kebabs sandwiched between fluffy pavs.
Pack-a-Pav, a stall that pops up at food festivals and can be called for your next party catering too. "This works well at sundowners or parties that need bread to soak the alcohol," says Rohan.We agree!
Rohan 9920230240,
Sanjnaa's Ellipsis Bakery
Brownies, cupcakes red velvet Oreo and chocolate chip cookies, freshly baked breads…the gifted Sanjnaa Talwar of Ellipsis gives a sneak peek of their about to open standalone bakery in Worli. "It is a month or two away" she says, but trials are on …give us this day, our daily bread!
Shweta Parikh
This talented young home baker, sources the finest of ingredients and take orders only on weekends. She specialises in customised fondant cakes, cupcakes, macarons, cookies, cake pops, brownies, cheesecakes. And if you are looking for eggless, she has those for you as well.
Shweta Parikh
P.S. You'll find ALL the above and much much more in your very own Times Food Guide 2015 (the "caterers and dessert makers" volume). Should you wish to be part of the Times Food Guide 2016 and this column please firstname.lastname@example.com, instagram, twitter @rashmiudaysingh waitingly yours…
My salaam to the Sahib and (never forget) the Memsahib. Interestingly, now that current restaurant trends are all about sleek minimalism, molecular gastronomy and global fusion, Palladium Hotel's four month old Sahib Room is a thrilling blast from the past, a reminder of how much pleasure can be had just from being tucked into elegance and graciousness. And fittingly my dinner companion is the epitome of style and substance. The ever-gorgeous Dr Jamuna Pai, pioneering cosmetologist is renowned not just for the many firsts to her credit but also for her Bridal TV shows and the innumerable Miss Universe, and Miss India's she has been skincare expert to. With cutting edge skincare clinics in Mumbai ,Delhi and Pune she has almost become a household name now in India for skincare, but she still makes time to cook Indian food brilliantly. Her fabulous recipes have been part of my Penguin Celebrity cookbook too,.Both Doc and the soft spoken Suchi Kalia give a thumbs up to the food here.
It's spacious, it's plush, it offers privacy. We sit under shimmering Ossler chandeliers and Venetian crystals, (plenty of space between tables) and finely curated prints (that date back to the 17th century) around us. We love the community bar table, the quirky magnifying reading glass, quill pen and gramophone in the adjoining Kipling bar (with many an innovative cocktail) and settle down to a leisurely and fun dinner.
Multilayered, rich, spice perfumed flavours from Awadh, Hyderabad, Kashmir and more. Hailing from the Awadh region, 32 year old chef Angad Rai not only brings his training in the Lucknavi kitchens but also khada and khushboo masalas pipri, kachri, patherkephool, nag kesar, rose petals. He handpounds them and teases big effects from the superb softest Galouti and equally good vegetarian waterchestnut and avocado Khaas Kebabs. We trip out on the homestyle Awadhi Purvanchal saag (spiked with bathua And ambada).Exquisite nalli nihari (cooked in Unani masala) must be mopped up with the light saffron flavoured taftan bread. Succulent Lahori chaampain with whispers of saunf. Kashmiri hand pounded Sasranga mutton mellowed with curd, saffron and mogra is a must try. Khaas dal makhni rich with safed makhan too. End with the moist, subtle and flavoursome kache gosht ki Dum Biryani. Plenty for vegetarians (50 percent of the menu)
Try the Kalonjiwale Baigan, tangy Amchuri Bhindi and Ande ki biryani.
Small portions. We could do with more generosity. The seafood (be it the gongura prawns or the jaituni pomfret) though not below par lacks the masterfulness of the rest of the dishes. The light Broccoli Dak Bangla.with kasundi mustard is dragged down with it's Philadelphia cream cheese slathering. Rajbhog, angoodi rabdi are ho hum, the outsourced paan icecream is a little better, but what is fabulous (and we ask for seconds) is the Khubani ka meetha (unfortunately, on my second dinner I was told it's not on the menu anymore).My favourite sparkling water (neither Perrier nor Pelligrino) available in this 5 star hotel.
Kudos to The Sahib Room for not taking it's name literally and serving up clichéd decor or Anglo-Indian food from the Raj. Instead Awadh, Hyderabad and Kashmi distil themselves graciously on our plates in elegant surroundings. I eat two long meals here (pay an average of Rs 5000 meal for 2).There is consistency in the food (except for a few, the desserts and the portions could be bigger), I am told that the chef uses the principles of Unani medicine in cooking to achieve the perfect balance between being rich yet non-greasy. There is plenty of ceremony associated with fine dining yet there's a relaxed air, that is in sync with most diners' temperaments. I raise a toast in delight with their paan martini Mera Salaam hai!
The Sahib Room & Kipling Bar Palladium Hotel, Lower Parel/
Av meal for 2: Rs 5,000 Ph 61628000
Open for lunch and dinner
Booking restaurant tables under fake names, landing up for surprise checks… am busy doing that twice a day. Exciting, exacting and fattening times are here. I am busy eating for The Times Food guide 2015. Would love to incorporate your recommendations, please do share your favourite restaurants and invite you to dine with me (firstname.lastname@example.com) FB @rashmiudaysingh instagram, twitter. Waitingly yours.
Review: Spesso Gourmet Kitchen
Vegetarian global multi-cuisine
Whoa! This is the first time, (in my two decades of food writing) that Ive seen such a massive wave of pure vegetarian eateries dedicated to serving only global multi-cuisines (no Indian cuisines at all). "Little Italy" was one of the first, several years ago. Many opened intermittently (eg Relish, Quattro) but the past few months alone have seen BurmaBurma, Picante, Spice club (to name a few) and Nariman Point's very own Spesso (the Italian word for "often")
I eat here twice, the second time is an improvement. The first meal is a disappointment but my guests dazzle. Well-traveled foodies all and here's the surprise…each one has a vegetarian connect. Leon Bignell, the suave South Australian minister of Food keeps us riveted with his recounting of the large number of Indian vegetarian restaurants in Adelaide thanks to the growing population of Indian students there. Well-informed Queens counsel, Brian Hayes, charming Cathy Parker( Bignell's aide), Travel maestro Carl Dantas and the dynamic Vinod Advani wine writer (who only cooks vegetarian food when abroad for friends) help me eat our way through the menu. We chat over our Swiss-Egyptian (you read that right) fondue pot. (please see photo)
Walk into the handsome, contemporary space and be pleasantly surprised. Open kitchen, wooden floor and a patisserie counter complete the décor.
Many a inter-country marriage takes place here…Italy's Pizza marries Mexico (beans, salsa et al) Swiss fondue is in union with Egyptian dukka (and both dishes actually taste good) But lets start counting the cuisines served here…Mexican, Italian, Spanish, Lebanese Turkish…then Creole, French, Malaysian, American, Japanese Moroccan, Indonesian and Greek (excuse me if Ive missed some). Oh! Yes theres African, Egyptian, Swiss fondue, sizzlers and pizzas too. Presented innovatively and attractively, many a dish is tasty. Aldente penne.
Seven Layered Mexican Shots in shot glasses are a tasty mish mash of cheese, salsa, guacamole and veggies.
Go for the Spesso Platter (deep fried crispy roll, volau vont boxes quessadila s african paneer peri peri) flavoursome Malaysian curry too..
Eggless desserts in generous portions are the high point here. Be it the Hazelnut chocolate pot, the intense chocolatey Lava cake or even the "jain macarons".
Don't go looking for fare made to authentic recipes and be prepared for some disappointments. Sweet soggy volcano nachos, stodgy Prawn tempura, lacklustre Lebanese mezze, overfried and hard Arancini
disappoint. Oversweet Mandarin orange red velvet and Choco o loco taco. No alcohol served here.
Non vegetarians stay away.My Jain brethren looking for international flavors? This is for you. No other restaurant in the whole wide world will cookup so many cuisines (though some are flops) made to your requirements and presented innovatively. Well-made Eggless desserts too.
Well priced (Rs 1200 meal for two, 3 course Power lunch 350)
The arguments over authenticity could go on forever as desi-flavors do the garba and bhangra with international recipes and the result? Mexican pizza, Egyptian fondue. Tasty chhe!
P.S. Looking Indian vegetarian food in Nariman Point? The next door "Status" has the same owners as "Spesso"
Ground floor, Regent Chambers, Jamnalal Bajaj Road, Nariman Point
Call: 40318750
TIMINGS 11 am till dinner
Cost per meal for two; Rs 1200
I write from dazzling Dubai and am thrilled to receive your twitter and instagram feedback. Thanks @tanvivedak (very good food. Tall virgin margarita, desserts good. Did not expect such variety from a pure veg restaurant. Good service, nice ambiance )
@cherryred_22 ( beautiful ambience and interiors. Amazing rissotto,anglio olio and good combinations of different types of cheese in cheese fondue. All very decently priced)
@snehakhatri looks fancy, food not comparable to similar restaurants @notjustanotherfoodie (The desserts are yum)
@riiaac@power_struggle @rachnavaswani @power_struggle@romakripalani@saumightsay
@ila_iiLooks good .@divj@gaurav_agrawall
Do keep sending me your reviews of all and any eateries you like or dislike email@example.com @rashmiudaysingh (twitter, instagram)
Matching Food and Fitness
It's the ultimate dream: to love food, enjoy it, and still remain fit and healthy. For most of us, that's what it remains: a dream. It should be doubly difficult if you earn your daily bread through eating. There is however, a living paradox—author, columnist and food writer Rashmi Uday Singh, who manages to stay fit and svelte. She explains how Even the most intelligent and perceptive often remark to me: "You don't look like a food critic."
What these refined gentlemen and ladies mean is that I don't hog mindlessly and that I don't live up to their medieval, preconceived notion of a food critic. According to them, it's blasphemy not to eat and drink to the exclusion of everything else. I'd only like to ask, are all wine-tasters alcoholics? And why on earth I do have to look like a stuffed samosa to live up to anyone's idea of what a food critic should look like? Why do I have to be obese and suffering from the after-effects of too much eating and drinking, just to prove that I eat for a living? The truth of the matter is that I am passionate about food. It excites me! I cannot resist sinful desserts, ad I am a chocoholic, the darkest, most handsome love of mylife. I love restaurants and eat out all the time. However, being fit and being able to respond with all my senses to food, is equally important to me. And having scripted, directed, produced and anchored a weekly TV show, Health Today, I have been fortunate enough to find a way to devote myself to my two passions. The weekly show was telecast for one year and researched it for over two years. I had the opportunity to interview and spend time with brilliant experts in the medical field. I questioned them relentlessly, chewed on every single answer they gave and digested it. Nutritionists, heart specialists, ayurvedacharyas, oncologists, naturopaths, homeopaths …my cameras recorded every single nuance, be it the "Vatta Pacifying diet" of Deepak Chopra in Los Angeles or the "heart smart" diet of Dr. Naresh Trehan. Banglores Naturopathy Clinic supplied as many relevant answers as the Apollo Hospital in Chennai. Dr. Praful Desai of Tata Memorial explained how diet can actually prevent cancer, while nutritionists explained how food can lower stress levels. What emerged was something basic and fundamental. When some wise guy said "make your vacation", he definitely had me in mind.
Here are some of my tried and tasted and tested tips:
It's all about the appetite mechanism: Okay, so you know it all, but it still might help to read what follows. Because it is only when one understands appetite mechanism that one realises that bad eating habits don't just mean calorific and junk food but also being out of harmony with the way you eat. Ever wondered why eating and emotions are linked? Our appetite is coordinated in an area called the hypothalamus and it is this area, which controls a lot of our emotions. The "feeding" centre is divided into "hunger" and "fullness" centers. The number of signals reaching these centers dictate whether you feel hungry or full. It's important to feel pleasantly full after a meal, because you are less likely to binge in between. Basically, you need to get tuned in to the 'satiety' value of eating. These 'satiety' signals are sent back in different stages.
Chewing: Nobody ever told e why should I chew my food well and slowly. Sure, it helps in the production of saliva and digestion, but what it also does is send signals of satiety to the brain. So, the more you chew, the more time you take over eating, the greater the perception of satiety. This is because within the jaw are stretch receptors which respond when you chew.
Exciting the taste buds: Foods that turn you on are called 'organoleptic'. And the great news is that organoleptic foods [foods which smell, look, taste and feel good in the mouth] are actually good for you. They register satisfaction quicker and they increase the production of saliva and digestive juices. If you have exciting flavours, varying temperatures and textures within a meal, your mouth has a far greater opportunity to send satiety signals.
Lifting the arm: It may sound really strange, but the more you lift you arm to eat, the greater will be the filling of fullness. That's because you give your brain the time and the chance to register those signals.
Trust your stomach: Within the stomach wall are stretch –receptors which send signals of fullness to your brain when there is food in your stomach. When you eat sugary, refined or fatty food they pass through your stomach quickly and satiety signals are not sent back to the brain. So, you tend to eat a lot more than you actually need to. But, when you eat high-fibre food (fruits, veggies, whole grains) they stay in the stomach longer and send satiety signals to the brain. So, while I taste almost everything, it's the high-fibre food that I concentrate on.
Food and mood: It might help to know that it's not just alchohol which is a mood-altering substance. Our everyday food does affect our moods too. Within the brain, chemicals help transmit messages from one nerve cell to another. There are two such substances known as endorphins, which affect our moods—serotonin and norepinephrine. The body makes these particular endorphins from the food we eat and therefore, we can, to a certain extent raise the level of these substances in the brain by eating specific foods. The main source of these endorphins is sugary carbohydrate-rich food. This explains why many of us feel happier when we eat chocolates and sweets. However the problem with eating too much of these is that sugary foods are absorbed rapidly into the blood. And though this causes a serotonin rush, it is broken down rapidly and eventually leads to a drop in blood sugar and endorphin levels. So, such foods can leave you feeling even lower than before. On the other hand, natural sugars give you a steady high. Feeling low and depressed is also linked to deficiencies in vitamins and minerals and therefore, to improper eating. A huge database of research points in the direction of eating right and light. So, for the sake of your mood, it is best to stick to natural sugars and natural starches. Natural sugar are found in fruits and veggies (as opposed to refined sugars in honey, cakes etc.) and natural starches occur in wholegrains, brown rice, beans, fruits and veggies (as opposed to refined starches in white brad, pastas etc.). these natural foods keep you clear-eyed and energetic. The reason? They release energy at a slower steadier pace, do not slow down your metabolism and and so don't end up channelising the blood supply away from your brain. In other words, they keep you feeling fresh and in a good mood. Naturally!
Helpful tips on eating the right way
Position of eating: slouching is bad idea. Sitting upright helps. It places your stomach in a position where gravity helps rather than hinders.
Relax while eating: Digestion requires the flow of blood to your stomach but when your are under stress or upset, the stress hormones in your blood make much of the blood stream go to your limbs, this hinders digestion.
Your environment is important: If you eat live and treat your meals as just a fuel-stop-over then you may actually be hindering you health. You must value meal times as enjoyable pastimes. I make it a point to picnic, to set up candlelight dinners, to have interesting company, to eat with one's love and of course, to eat in restaurants. All these environments relax me amd make my digestive juices flow, thereby helping swiftly and effortlessly digest all that I have eaten.
Who wants to kiss and ashtray?: Smoking kills…the tastebuds. Moreover, cigarettes discolour your nails and lips and ages you skin. And anyway, who wants to kiss an ashtray?
Drinking plenty of water: I begin my day and end it with warm water. Deepak Chopra advises sipping hot water through the day if you want to lose weight and flush out toxins.
Moderation is the name of the game: Moderation may be a boring word, but it works. You can taste everything, relish it, enjoy it and do so as intensely and passionately for the rest of your life. It's not about denial and fanaticism, it is about celebrating food and savouring it in all its delicious forms. It is about enjoying it!
There is plenty more to say, but even plenty more to learn as I eat my way through life. As I said before, I eat for a living and have a huge appetite for finding out more ways and means of eating my way to more health and fitness.
Review: Picante
Vegetarian Italian, Mexican
Shudh vegetarian goes global and upmarket in Breach candy. It also crosses the Indian borders (or does it?) to serve Mexican and Italian cuisines. I lunch with a gourmet veggie twosome: a former state level badminton champion, the multi-talented, lovely Jayshree Sanghi of India's fourth generation automobile pioneering family is not only a Kathak dancer (trained under Padmashree Sunaina Hazarilal) but a creative cook whose dinners are legendary. Equally sporty (US champ in racquetball and squash) Navin Deo, having spent 40 years in a high profile US government job is back in India and making Impactroses which have been in huge demand. Im bowled over by his long stemmed roses (see pic)with their personalized gold embossed messages on the petals. We eat our way through the entire menu: result? the roses and the giant cookie dessert are the only highpoints of our lunch.
Happy surprise. The second floored restaurants pleasant ambiance with pale purple sofas, yellow-cushioned chairs with wooden geometrical frames, simple black-and-white caricatures, and graphics.
Along with their ala carte Mexican and Italian menu they offer daily (except weekend dinners) a "Sunday food festival" (Rs 999 for one) you can order all 28 dishes. But we are told very strictly that it cannot be shared. So we get 2 of these and plenty a la carte ones too. The Picante Pizza (even a wheat-watchers one,) al dente aglio olio and lasagna pass muster. It is the giant, freshly baked gooeycrisp cookie topped with warm chocolate sauce, and the moistwarm Molten Chocolate Cake that saves the day.
Desi palate tuned fare, with plenty of cheese and ketchup.Soggy nachos, ketchupy Habanero Cottage Cheese, ditto for the quesadillas
Burrito lacks punch, overdressed salads, a strange Arabic pizza and so on. And on. No alcohol.
Open through the day, pleasing ambiance, well-presented food, attentive service are the plus points. Sure! a restaurant is in the business of making money and has to cater to all tastes but except for a few dishes, the vegetarian Italian Mexican fare bends over backward to please the Indian palate and tips over to become a mish mash of Gujjutalian and Mexidesi. Tasty no doubt!
Picante Ristorante, 401, Akruti Skypark, Mahalaxmi, Bhulabhai Desai road.Ph 23529393
meal for 2 Rs. 1500.
Open noon to midnight
Khulja simsim. Your twitter and instagram messages as well Dubai foodies guide me through Dubai. It's food scene dazzles with world class restaurants (love La Serre, Zuma, La Petit Maison). I also eat at two brand new, must-try restaurants Yuan (Atlantis) and Katsuya (Dubai mall) with Dubai-based foodie extraordinaire and global philanthropist Dr Rajen Kilachand. He also takes me to high tea (Fortnum and Mason), along with his friend the legendary Rusi Karanjia's granddaughter, the gorgeous Faarah Mehta. I trip out on Umai (The Oberoi) cutting edge sushi and cod, Soy (Dubai mall) VFM Chinese, many a local eatery, belly dancing too. Two "first time evers" … the Awesome Oberoi's breakfast "Lollipop waffles" (you read that right) and the fabulous traditional "pre-iftar" dinner at Desert Palm while the spectacular sun sets over the lush green polo grounds behind us. P.S Happy to share info please email email@example.com twitter and instagram @rashmiudaysingh
Review: The Spare Kitchen
Global progressive Indian
I'm in Juhu's new Spare Kitchen and I'm rejoicing. Not only is it a worth-eating-in restaurant but I'm also lunching here with three foodies who I'd never met before (except over instagram @cherryred_22 and twitter). Hailing from a well-traveled family, not only is the talented Anju Agarwal's cooking superb and popular with Ruchi, (her vivacious daughter, studying medicine) and the bubbly Gauri (in 10th grade) but her blog is well-loved too. We eat our way through the multi cuisine menu, I enjoy every moment of my lunch with the bubbly threesome, hearing about their idli cupcakes to their herb garden on the rooftop of their 8 floor bungalow.
Drive into Juhu's King hotel's side entrance and walk into this large 5000 sq ft Spare Kitchen ( for sure it's much more than a kitchen,) it has an outdoor area (woodfired pizza oven here) a lounge, an open bar and a Private dining too.
Brick walls, dark wood tables flat screen TV s complete the décor. At night, the haze of dramatic blue light enlivens the restaurant.
Comfort food with a twist.Please take a look at the photo, Ruchi is holding up the "Bruschetta two ways" which distils the freshness and flavor of tomatoes on toast and gazpacho in a shot glass too. The gifted young partners chef Rakesh. Ricky and Gaurav ensure that many a dish tells a story through it's ingredients and presentation. Happily, taste and flavor keep pace with the story (except in some dishes). And though it is a mish mash of a menu with Indian starters and mains, plus pastas, burgers, pizzas and European fare, it still works. Must trys? Succulent kababs, be it the tenderfirm and unerringly spiced chicken seekh sesame, coriander crusted chicken tikka or the Dual Paneer tikka 2 ways ( sundried tomato and and basil pesto.I Bombay's better butter chicken (makhanwala lightly done with Italian tomatoes, sans cream) is flavorsome and the beer batter fried fish and chips and pizzas delicious too. But the magic is created by the Chemistry of mango dessert a charmed wedding of tangy kachi kairi jelly with the spike of aam ras, mango cheesecake with chocolate fudge.An equally mega voltage chocoholics dream come true is the Chocolate ecstasy (rendered in 5 textures and temperatures) from the simple chocolate tart, to cutting chai with an edible chocolate spoon .
While the presentation of the Chowpatty TSK platter (Bhel vada pao, pao bhaji pani puri shot) is brilliant the flavors lag behind. Ditto for the concept of the "nizzas" naan-pizza ends up falling flat. Lackluster chowder (though authentically served in a bread bowl) is lackluster as does the
Malabari Lamb perched atop tiny uttapam discs.Superb desserts, but strawberry rasmalai cheesecake,? Skip it, and take a pass as well on the gelatinous greentea panacotta.
The Spare Kitchen has (finally) managed to break the jinx ( three predecessor restaurants in this venue met an untimely end). Ever since it opened, nine months ago, it has been magnetizing regulars and Bollywood too with it's choice of progressive Indian, pasta, pizza, burger kind of fare served through the day (Rs 1500, Meal for 2) Sure it has its share of flaws, but food's the center of a meal, so you'll be served a final balance of basic satisfaction and innovative presentation. Comfort food with a spin. A welcome one!
P.S Feedback (@krishpatel689…"awesome) @stuffednstarved @noturpapa whats yours?
THE SPARE KITCHEN Kings International Hotel compound, ground floor, Juhu Tara road, opposite Juhu church, Ph 65893333,
Open noon to 1 am.
Rs 1500 for a meal for two
I am on the lookout for home bakers and caterers to include in your very own Times Food guide 2015. Overwhelmed with your fabulous response. This years first "Whats Hot Tasting session" was held yesterday. Should you be interested please email firstname.lastname@example.com, tweet or instagram (@rashmiudaysingh). Waitingly yours
Review: Burma Burma
Image Posted on Updated on
Vegetarian Burmese and Tea salon
It's largely pleasurable. It's satisfying. It gets our unanimous vote. It does so not only because like our brand new Prime Minister " vegetarian chhe" but because this 2 week old, brand new Burmese (hold your breath) pure vegetarian eatery deserves it. The arguments about authenticity (Burmese cuisine is predominantly non vegetarian) could go on forever. But what comes to the table delivers pleasant surprises.And bowls over the dyed-in-the-drool gorgeous vegetarian gourmet Mandira Bedi. She's so magnetized by this vegetarian arrival, that she makes time from her TV shows, corporate events, charity work and designing stunning sarees to drive across town to dine here. The other committed and well-traveled vegetarian gourmet is the London based hot shot lawyer Sunil Sheth, who heads up the most unique international charity (Princess Anne, grand patron) for those with the double disability of being deaf-blind. He is here in India to expand charitable activities. And the ever-helpful Mandira gives him many a brilliant suggestion over a fun-dinner.
Walk past the bar (No! alcohol, please note) into the earthy-wooden-toned room which has skilful patches of vibrant color. From (backlit) parasols hanging upside (on the ceiling),a wall with a "Prayer Wheel", splotches of color of Burmese laquerware et al. Free wifi, and a TV screen too. Not super fancy, but thankfully not overcute thematic either.
Never mind if they don't use the Burmese cuisine's predominant non vegetarian ingredients, fish oil et al. They coax masterful flavors from Chilli oil, onions, garlic coconut and Burmese spice mix Yessa. The must trys? Salads …crunchy with Achow nuts and tangy with chilli oil and lemon. Be it the zingy ginger salad, the chatpatta raw mango or the fermented tea leaf laphet salad.
Flavorsome thin peppery broth and the "samuza hincho" baby samosas dunked with carrot cabbage and capsicum, are delightful. The two young, dynamic Marwari owners,Ankit Gupta and Chirag Chhajer ensure that every last detail is perfect.
In the mains, go for the uniquely tasty creamy coconutty rice with the contrast of peanut tomato chutney. The ever popular (originally breakfast dish) oh no (Burmese for coconut) Khao suey coconut curry with noodles and condiments (fried garlic, onions, nimbu etc) just about passes muster and could do with more punch. Mandira is particularly thrilled with the Red Velvet, and the large wedges of tasty desserts from Sanah Ahuja's Crumbilicious.
The biggest let downs are the stuffed doughy, hard buns (Paukse). Okayish Pyan Boo Palata (paratha) with a corn coconutty mash. Hard tofu stir fried with tofu and lacklustre Burmese Falooda too. It can get noisy and there is no alcohol.
This mid-priced (Rs 1500 for 2) new Fort eatery distils the spirit of Burma in it's earthy, wooden interiors. Though not authentic to this low impact cuisine's non veg fundamentals, it still serves up deliciously surprising textural contrasts and flavors in it's vegetarian spread. It pays great attention to detail (imports sunflower seeds, teas to chopsticks). The soups and salads (love them) score over the mains. It is a winner, but will this new Tea salon and vegetarian eatery (like our vegetarian Prime Minister) continue to deliver? I toast it with my favorite cup of "Monkey picked Oolong tea" and surely hope so.
Thanks for flooding me with feedback on this 2 week old Burma Burma. @chingypatel ("loved it" "the tealeaf salad is an acquired taste in the beginning, but grows on you") @panktiv ("loved the tealeaf salad…said its like Burmese bhel" (I agree) @meau01 ("Very inexpensive")@mohidkadri ("yummy and so tasty salad") @elisha_saigal ("food is good. Fresh ingredients and knowledge rich staff" "but after serving the main course they go into a lull as though dreaming of scuba diving in Myanmar" ) @chingypatel ("BurmaBurma rocks") @foodcookeat ("that sounds awesome") @nsonal tells @hspicture (lets go there).
Look forward to even more feedback from you…as you can see its invaluable.
BURMA BURMA Kothari House
Off M. G. Road
Near Allana Centre Fort
Ph 40036600
Open lunch and dinner
Meal for 2 (Rs 1500 per head)
No alcohol
Restaurant Review: Makhan
Marwari, Gujarati, chaat
Dissapointing. That one word sums up the whole review of Makhan in Kalbadevi. I love diving into the cacophonic, colorful Kalbadevi area, but my excitement to check out this new pure vegetarian eatery from the Brijwasi mithai chain was short-lived. Sadly.
Functional décor marks the smallish air conditioned space with it's mithai counter running alongside. Stainless steel tables and ochre walls complete the decor. A narrow staircase leads to the even smaller mexanine area (open for dinner only.)
I ate alone… with determination and (you'll agree) with optimism and hope. Please take a look at the accompanying photograph…I tasted my way through all those dishes (with the hope of coming across delicious ones, the eternal optimist that I am). But it is only the Delhi dahi bada papdi chaat (I hold close up) drizzled with tamarind chutney and squishy and crisp under the chilled dahi that delights. Crisp pappad chudi and the robustly spiced Samosa chaat are just about above par.
They also serve Upvas food (which includes French fries) and thalis. (Rs 130 to sp Rs 240).
The Marwari and Gujarati fare (which I absolutely love) is either undercooked, overcooked or just plain dull that no measure or mingling of seasonings could save it.
While the Kair sanger is okayish the accompanying parathas are greasy, the stuffed pyaz paratha is doughy. My most favorite Dal batti and it's soggy churma disappoints. As does the watery Gattey ki sabzi with oily thin ajwain paratha. Jodhpur's famous Mirchi vada is crisp but stone cold. Can the silky superb Gujarati kadhi actually be rendered so tasteless? Ditto for the Punjabi kadhi and the stodgy Gujarati Handvo. The bhaturas are plump but kacha and the cholley tasteless. Ofcourse, the Dhansak is not even a pale imitation of the Parsi original. I could go on listing the dishes I ate, but suffice it to say that it's all below par and all the accompanying rotis, bhakris, parathas are undercooked and overgreased.
Parking is impossible.
Im a Kalbadevi area addict. Shree Thacker Bhojnalaya tops my reasons for popping in to this throbbing, pulsating part of the city.
Im a fan of the exquisite gourmet vegetarian Gujarati and Marwari cuisines. So that's why I determinedly ate my way alone through Makhan's menu (paid Rs 2000, no credit cards accepted) . Generously portioned dishes, modestly priced (meal for 2, Rs 300- 400), swift service but none of these reasons make up for the food which lacks luster. And which (heres that word again) disappoints.
Makhan 192/194 Kalbadevi Road, Opposite the Cotton Exchange, Kalbadevi (2240-2597). Open noon- 11pm. Meal for two R300-R400
Been flooded. Overwhelmed. A zillion thanks for all your recommendation on twitter, email and instagram Awesome recommendations from South Indian Udipis to Bengali Roll places, and from Chaat corners to Dessert shops, we've got it all.
@HungryMumbai @WheelsOnOurFeet @rbhotica @DelishDirection @Rulerofmind @RassiBomb @ZeniaIrani thanks ever so much. Sorry cant thank each and every one of you, due to space constraint, but look forward to hearing from you on firstname.lastname@example.com, twitter and instagram @rashmiudaysingh and eating about with you too.
Tried. Tested. Tasted. It doesn't get any better than this. Find out the latest about the greatest, know all about the brand new restaurant openings from the chotta to the motta all delivered to you with speed, accuracy and comprehensiveness. "It's the best biryani in South Mumbai" posted @abhinitk (on my instagram account, I still have to find out his full name) I went instantly to check out this newest, cheapandcheerful eatery and takeaway which has just opened in South Mumbai. It's called Kyamiyaa, its seriously small, is it worth dashing down to? Is it Value for money? … to find out more you have to log onto Timescity.com. What you waiting for? Go for it. Tcity.me/kyamiyaa.
Excuse me for speeding! I'm on a mission. I'm on the look out for one single dish which captures the essence of each of my favorite cities. Surely! It cant be Bhelpuri for Mumbai? Though it is a lot like the city itself, it's tangy, crisp, sour, sweet, squishy…but it doesn't distil the high-end, highrise glossy life or Bombay- to- Mumbai's chequered history. And here in Kolkata my heartbeat is quickening with joy. Here, many centuries coexist seamlessly. Here, in this undecipherable amalgam of modernity and oldness, human warmth and apathy, rickshaws and limousines throbs the soul of the city which I love. Sure it is proudly Bengali, it is multi-cultural but it still hark backs to the Colonial Raj. And here amidst all this cacophony and glamour I hit the jackpot. I find that one dish which distils the Bengali heartbeat and the cosmopolitan nature.
Sure! Enough this dish has stood the test of time. Its recipe has been passed down generations of masterchefs. And time stands still in the Historic handsome Oberoi Grand with it's stucco ornamentation, colonnaded verandahs and balconies. The glory and style of the Raj coexists seamlessly with modernization. Here I trip out on Chef Saurav Banerjee's "smoked Hilsa" a masterful combination of the Ilish (Hilsa) fish which every Bengali loves done to a very Anglo-Indian style. Having studied in the prestigious catering college of West Bengal, opened many a restaurant around the country, Chef Banerjee has also traveled the world working in Singapore and London.. He brilliantly executes this dish.
This recipe probably existed way back in the early nineteenth century when the site of the hotel was the private residence of a Colonel Grand, which went on to be converted into a boarding house by Mrs. Annie Monk, bought over by Arathoon Stephen an Armenian from Isfahan who redeveloped the site into an extravagant neoclassical style which looks like the hotel today. The hotel soon became a popular spot amongst the English population of Calcutta. It was known, in particular, for its annual New Year party with iced champagne and expensive gifts and for sure this smoked Hilsa dish. Rai Bahadur Mohan Singh Oberoi took over and bought this property in 1939 and it stands handsomely and serenely in the cacophony of Chowringhee. A meal at the multi-cuisine all day dining restaurant,a authentic Thai restaurant, a dip in the limpid blue pool in the heart of the hotel are some of the must-dos. The dapper dynamic George Kuruvilla ensures that history and modernity do a memorable tango and this dish of Smoked Hilsa is the epitome of both.
The intensely flavored Ilish or Hilsa has been the Bengali favorite (and mine) forever. Chef Banerji very thoughtfully provides substitutes for it (though we both agree that no fish can really match it in texture or flavor). Ditto for the Bengali mustard paste…kasundi. However you can always use any other ready mustard paste. Try it and be transported to the most historic and legendary of Kolkata's Grand landmark. One bite of it's smoky-tender-firmness and the flavor of Kolkata with it's centuries of colorful history will seduce you. A truly unique legendary dish from a Grand legend.
Smoked hilsa (if hilsa not available you may substitute with rawas or sole) fillet 250gm, Baby potato 4 to 6/ Baby carrot3 to 4/ Broccoli 2 small florets/ Baby corn2/ Chopped parsley A small bunch,
Salt 2gm/ Cracked pepper1gm/ Kasundi mustard sauce 2tbsp (can be substituted by any ready mustard paste).
For the sauce
Fish stock 2cups/ Kasundi 1tbsp/ Butter 2 tbsps, Cream Half a cup,
·Take out the hilsa fillet and put it in a pre-heated 180 degrees medium oven till its nicely hot.
·Par boil all the vegetables and season with salt and pepper.
·Sprinkle chopped parsley on the vegetables and arrange it in a plate.
·Place the fillet carefully on the plate and pour the kasundi mustard sauce on it.
·Serve hot.
·For the sauce reduce the stock to 50%. Add the kasundi mustard.
·Take it off the fire and whisk in the cream and the butter.
Hilsa fillet de skinned 350gm, 2) Anchovy 5 gm, (use tinned anchovy 1 small piece,) 3)Kasundi mustard 2tsp, 4)Refined oil 2tsp,
5) Lemon juice 1tsp, 6) Salt to taste.
· Remove the scales from the fish and cut out the fillets. In a large container take cloves on a burning ember of coal and pour ghee on it.Trap that smoke . Chef uses ·mango wood dust for smoking but he has given the coal alternative for home cooking. .
Marinate the fillet with (anchovy, kasundi, oil, lemon juice and salt) the ingredients no. 2 – 6 and leave it for one hour.
·Cook the fillet in a pre heated oven.
·De bone the fillet by taking out strips vertically from the fillet.
·Remove the bones feeling them with the knife.
·Join back the strips and cling wrap the fillet carefully, ( should you want to, you can store this smoked hilsa for 4 to 6 days too)


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Jett's Silver Labs will be having a litter of puppies the first weekend of May. Ladie Belle is our 5 yr old silver female. She has tested Good/Normal on hips and elbows. She also has many health clearances including EIC, DM, and CNM. Sire of the litter is our DF Fox Red 2 ...
Mar 28 -
Lima-Findlay :
Delphos - Dogs & puppies
AKC Master Hunter and Junior Hunter Bloodline Labrador Retriever Puppies, Upcoming Litter. The puppies are due to be born May 1st, 2015! We are expecting all colors chocolate, yellow, black and fox red puppies. The puppies will be ready to go to their new homes June 12th, ...
Mar 28 -
Nashville :
Murfreesboro - Dogs & puppies
AKC Lab Puppies Upcoming Litter, 28 Titles In Pedigree! The puppies are due to be born April 24th, 2015! We are expecting all colors chocolate, yellow, black and fox red puppies. The puppies will be ready to go to their new homes June 5th, 2015 and they will be 6 weeks old ...
AKC Lab Puppies Upcoming Litter, 28 Titles In Pedigree! The puppies are due to be born May 15th, 2015! We are expecting all colors chocolate, yellow and black puppies. The puppies will be ready to go to their new homes June 26th, 2015 and they will be 6 weeks old at this ...
I have a litter of black AKC lab puppies for sale. I have 3 black males and 2 black females. I don't have any chocolates available and they are priced at $400. They will be ready to go May 6th and will be up to date on deworming, shots and have their dew claws removed. For ...
Mar 27 -
Lexington :
Mount Sterling - Dogs & puppies
Born 2/13/15, vet checked, wormed and vaccinated. They will be ready for their forever homes 4/10/15. There is 2 males and 5 females. 1 male is all black and the other is black with a white chest. 2 females are chocolate with white chest. 1 female is pure black, and the ...
Mar 24 -
Columbus (OH) :
Prospect - Dogs & puppies
6 months old full blooded bought her when she was around 8 weeks old. Shes a really great dog we are just moving and cant take her . email me and ill send pictures . $200 firm .
Mar 22 -
Louisville :
Charlestown - Dogs & puppies
Lab puppies, AKC, chocolate male, black male & black female available, UTD on shots and worming, $450, ready to go now, call or text today for more information: 270-585-1307
Mar 17 -
Lexington :
Russell Springs - Dogs & puppies
Lab puppies, AKC, chocolate & black, UTD on shots and worming, healthy & playful, blacks $450 and chocolates $500, call or text today for more information: 270-585-1307
Mar 13 -
Lexington :
Russell Springs - Dogs & puppies
We have a beautiful litter of Chocolate Lab Puppies that are ready to go to their new homes.
All puppies are wormed and have current vaccinations.
We are in LaGrange, IN just off the 80 / 90 Toll Road.
Call 260-350-0005.
They are all perfect and beautiful. Call us to ...
Mar 13 -
Toledo :
Toledo - Dogs & puppies
Beautiful, Smart, and Loving Chocolate Lab Puppies are ready for their new homes.
The Father and Mother are both AKC Registered Labs, have super sweet dispositions, and are family pets.
The puppies come wormed and with current vaccinations.
We are in LaGrange, IN 5 miles ...
Mar 13 -
Indianapolis :
Indianapolis - Dogs & puppies
AKC registered Chocolate lab puppies for sale will be ready for new homes March 30
Call or text 6067484615
This ad was posted with the eBay Classifieds mobile app.
Mar 11 -
Huntington-Ashland :
Wallingford - Dogs & puppies
Born 12/06/2014 1 female. Akc, 2 shots, 2 wormings vet checked. Local pick up only, Grafton Ohio. Cash only. Call 440-396-6983.
Mar 5 -
Cleveland :
Grafton - Dogs & puppies
2 Chocolate Females DOB: 01/26/15 $850.00 each Avail Now
1 Yellow Male DOB: 01/26/15 $700.00 each Avail Now
3 Black Males DOB: 01/28/15 $550.00 each Avail 03/30/15
5 Black Females DOB: 01/28/15 $550.00 each Avail 03/30/15
3 Chocolate ...
Mar 3 -
Indianapolis :
Covington - Dogs & puppies
I have three chocolate males . They were born on 12-24-14. These pups will be stocky and very nice. I've been doing this for 37 years and 26 of those with labs. They have a great bloodlines.
They're out of my male Baloo who is out of KELLEYGREENS DOWNTOWN BROWN. The mother ...
Mar 3 -
Clarksville :
Scottsville - Dogs & puppies
3-17-15. 2 puppies left in this litter.1 short haired female and 1 short haired male.
8 week old Border Collie puppies. Very sweet little ones. The love to play and give kisses. They are learning puppy pads pretty quick. They are getting their first shots today (2-28-15) ...
Feb 28 -
Charleston (WV) :
Ravenswood - Dogs & puppies
These pups are 9 1/2 weeks old. They have had 2 sets of shots so far.
Dad is a Black Lab and mom is a German Shepherd. The female is a dark chocolate color and the boy is black and white.
They are so cute, playful, love kids and are ready for their new homes.
Feb 27 -
Detroit :
Hartland - Dogs & puppies
I am listing this puppy for my son.
Black Female $ 500.00
The mother has had a total of two litters of 14 & 13 with a mix of Chocolate, Yellow, & Black. These pups will be big bark, husky, and great companions to your family. Mom & Dad on premises. Very good bloodlines. ...
Feb 25 -
Columbus (OH) :
Marysville - Dogs & puppies
On February 23 we welcomed a litter of precious labradoodle puppies. Our puppies are fantastic family companions as they combine the friendly lab traits of their mother and the extra intelligent poodle traits of their father They also shed less than labs and are very ...
Feb 24 -
Nashville :
Nashville - Dogs & puppies
AKC Chocolate Labrador Puppies. Puppies are from some of the Top chocolate lines in the country....Parents are Outstanding bird dogs. High drive in the field and mellow in the home.
Sire is 97lbs blocky chocolate lab, Hes JH titled will run Sh's and Seasoned test in the ...
Feb 16 -
Dayton :
Dayton - Dogs & puppies
Lab puppies born Jan 19th
Will be ready in March at 8wks old.
!st shots and dewormed.
Vet checked. Dew claws removed.
Raised with children in the country.
Selling as pet only (no papers)
To responsible stable homes only.
Chocolate puppies 450 firm. cash only
male and female ...
Feb 2 -
Toledo :
Toledo - Dogs & puppies
I have two lab puppies i would like to rehome. They are not from the same litter. One is a chocolate female. We call her snickers. Her birthday is october 4th 2014. She is up to date on shots until she is a year old. She is american english. The other i have is a yellow male ...
Jan 31 -
Cleveland :
Chardon - Dogs & puppies
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Fish & Seafood
Roy's Grilled Ahi with a Mango Smoked Chipotle BBQ Sauce
Chef Roy Yamaguchi shares this excellent recipe for Grilled Ahi with an exotic Mango Chipotle BBQ sauce!
Beer Battered Fish Sticks
A golden crunchy beer battered fish sticks recipe that's perfect for game time grinds!
Roy's Lime Grilled Shutome with a Goat Cheese Relleno
Goat cheese is a wonderful compliment to this tender, mild Hawaiian swordfish


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need help using surround
lycheeluva(6/7)April 29, 2012
can I make one spray mix of surround with triaglizaride inseciticide and montgomery fungacide (I know I haved not spelt these correctly)or do I need to spray the surround and insecticide separately.
Also, the instructions call for a surround app rate of 25 grams per liter. All my measuring equipment is for tble sppons or oz- i dont have anything to measure grams weight? any ideas?
Scott F Smith(6B/7A MD)
LL, you can mix anything with Surround except don't include a sticker like nufilm. I am always mixing something with my Surround. I use 3 cups per gallon on early season coats and 2 cups per gallon on refresher coats. 25 grams per liter sounds like more like a cup per gallon. I have seen rates from 1-3 cups per gallon so that doesn't seem too far off.


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Anthem to open CareMore centers in Henrico
Anthem will introduce four new healthcare centers - including two in Henrico - to the Metro Richmond market in January.
The CareMore care centers will open in the Brook Run Shopping Center in northern Henrico; near the intersection of Parham Road and Patterson Avenue; on Midlothian Turnpike near Robious Road; and on Jahnke Road near Chippenham Hospital.
The centers will only accept Anthem Blue Cross Blue Shield Medicare patients.
CareMore innovated a successful Medicare advantage plan to provide coverage and care for about 54,000 people in California, Arizona and Nevada. In 2011, the California-based CareMore Health Group was bought by Anthem's parent company WellPoint, Inc.
"The key to understand is although we're a health plan, we're really a healthcare delivery system and that's why we're different," said Dr. Michael Neiderer, regional medical officer for CareMore. "We come in with an entire approach of how to take care of patients and a lot of the emphasis that it is on is health maintenance and spending on a more robust benefit to maintain health than to take care of people in the hospital."
CareMore care centers provide coordinated care plans for patients with multiple doctors and have specialized programs to help those with chronic conditions such as diabetes or congenital heart failure, said Linda Larue, general manager of CareMore for Virginia.
"There really is the care model in the concept of the team, how the team takes care of the patient, that really is so innovative and makes it so successful," she said. "We don't really have anything like that in Richmond."
She emphasized that the services provided by the centers are holistic but do not replace the primary care physician's role. CareMore's services also include mental health programs and more social services, such as seminars on phone usage or Nifty After Fifty, a fitness program.
"If you can imagine going to your primary care doctor, you know in the world we live in today you may get 10 or 15 minutes with your doctor and sometimes that's just not enough for this population of patients," she said. "Enrollees may see their primary care doctor couple times but they can come to the care clinic as often as they want."
The CareMore centers and model will have working relationships with the five HCA hospitals in the region, building on Anthem's previous partnerships with them, Larue said. There also will be a network of associated local physicians.
When new patients visit one of the CareMore centers, they will sit with a physician or physician's assistance to complete CareMore's Healthy Start medical history evaluation, Neiderer said. Staff members then will put patients with chronic or preexisting conditions into programs to help monitor their progress.
"That makes it that much easier for the primary care physician when they finally meet their new patients," he said. "We try to have that healthy start completed and that information to the primary care physician so that when they meet the patient they have that and it can save a lot of time and help them get to the patient more quickly."
The centers are now hiring, according to CareMore's official website, for offices in Brooklyn and Albany, N.Y. and the Richmond-area locations.
WellPoint and Anthem run Blue Cross Blue Shield in 14 states, with one in nine Americans receiving coverage from one of its affiliated plans, according to the WellPoint website.
Tree seedling giveaway planned April 2-3
Citizen Staff Reports 03/30/2015
The Henricopolis Soil & Water Conservation District will sponsor a tree seedling giveaway on April 2 at Dorey Park Shelter 1 from 2:30 p.m. to 6:30 p.m. and on April 3 at Hermitage High School parking lot from 8:30 a.m. to 1:30 p.m. Bare-root tree seedlings are available to Henrico County residents free of charge for the spring planting season.
The following seedling species will be available: apple, kousa dogwood, red maple, river birch, red osier dogwood, loblolly pine, sycamore, bald cypress, white dogwood and redbud. Quantities are limited and trees are available on a first-come, first-served basis. Each participant is allowed up to 10 trees total, not to include more than five of the same species. > Read more.
State provides online directory of Bingo games
Citizen Staff Reports 03/30/2015
Wondering where to go to play Bingo? Wonder no more.
The Virginia Department of Agriculture and Consumer Services (VDACS) recently launched an online directory of permitted bingo games played in Virginia. Listed by locality, more than 400 regular games are available across the state. The directory will be updated monthly and can be found on VDACS' website at http://www.vdacs.virginia.gov/gaming/index.shtml.
"Many Virginia charities, including volunteer rescue squads, booster clubs and programs to feed the homeless, use proceeds from charitable gaming as a tool to support their missions, said Michael Menefee, program manager for VDACS' Office of Charitable and Regulatory Programs. > Read more.
Local couple wins wedding at Lewis Ginter
Richmonders Jim Morgan and Dan Stackhouse were married at Lewis Ginter Botanical Garden in Lakeside Mar. 7 month after winning the Say I Do! With OutRVA wedding contest in February. The contest was open to LGBT couples in recognition of Virginia's marriage equality law, which took effect last fall. The wedding included a package valued at $25,000.
Morgan and Stackhouse, who became engaged last fall on the day marriage equality became the law in Virginia, have been together for 16 years. They were selected from among 40 couples who registered for the contest. The winners were announced at the Say I Do! Dessert Soiree at the Renaissance in Richmond in February. > Read more.
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Weekend Top 10
Two events this weekend benefit man's best friend – a rabies clinic, sponsored by the Glendale Ruritan Club, and an American Red Cross Canine First Aid & CPR workshop at Alpha Dog Club. The fifth annual Shelby Rocks "Cancer is a Drag" Womanless Pageant will benefit the American Cancer Society and a spaghetti luncheon on Sunday will benefit the Eastern Henrico Ruritan Club. Twin Hickory Library will also host a used book sale this weekend with proceeds benefiting The Friends of the Twin Hickory Library. For all our top picks this weekend, click here! > Read more.
A taste of Japan
Ichiban offers rich Asian flavors, but portions lack
In a spot that could be easily overlooked is a surprising, and delicious, Japanese restaurant. In a tiny nook in the shops at the corner of Ridgefield Parkway and Pump Road sits a welcoming, warm and comfortable Asian restaurant called Ichiban, which means "the best."
The restaurant, tucked between a couple others in the Gleneagles Shopping Center, was so quiet and dark that it was difficult to tell if it was open at 6:30 p.m. on a Monday. When I opened the door, I smiled when I looked inside. > Read more.
One beauty of a charmer
Disney's no-frills, live-action 'Cinderella' delights
Cinderella is the latest from Disney's new moviemaking battle plan: producing live-action adaptations of all their older classics. Which is a plan that's had questionable results in the past.
Alice in Wonderland bloated with more Tim Burton goth-pop than the inside of a Hot Topic. Maleficent was a step in the right direction, but the movie couldn't decide if Maleficent should be a hero or a villain (even if she should obviously be a villain) and muddled itself into mediocrity.
Cinderella is much better. Primarily, because it's just Cinderella. No radical rebooting. No Tim Burton dreck. It's the 1950 Disney masterpiece, transposed into live action and left almost entirely untouched. > Read more.
'Conner's Law' provides support for disabled adults
Governor orders training for ABC agents
Business in brief
Governor creates center for mental health services
Richmond growing faster than suburbs
- More News
Print Edition
Mar. 19, 2015Click here to read the print edition.
Weekend Top 10
A taste of Japan
One beauty of a charmer
'An Evening of Country' scheduled April 9-10
Restaurant watch
- More Entertainment
Obituary – James L. Blanchard
Obituary – Martha A. Schulze
Obituary – Robert W. Taylor
- More Obituaries
Tree seedling giveaway planned April 2-3
State provides online directory of Bingo games
Local couple wins wedding at Lewis Ginter
- More Community
Cabin fever cures - and blessings
Getting schooled
Time to give spanking the boot
- More Opinions
Athlete of the Week – March 27: Walter Williams
Local bowlers win awards at tourney
Athlete of the Week – March 20: Annemarie Beran
- More Sports
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AVENGERS - movie Discussion, News, Interviews, Pics till release 2012
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April 20 2012, 05:27 AM
Captain Craig
Vice Admiral
Location: Nashville,TN
Re: AVENGERS - movie Discussion, News, Interviews, Pics till release 2
DAYoung wrote:
I saw
at a media preview last night. Quite the publicity show.
There were chaps dressed in S.H.I.E.L.D uniforms, with red electronic truncheons, glowing lights, a blast door, and a mix of Hulk green and dark cocktails (alongside champagne, and red and white wine). The 3D glasses came in Hulk, Iron-Man, Thor and other varieties. (My Thor glasses were very
Dame Edna Everage.
The film's embargoed until 20th, so I can't talk about the details until then.
Go see it.
I have begun the
GRADE, REVIEWS, DISCUSS thread for The Avengers
knowing this would be the case. I hope you'll post your review there tomorrow!!
"Picard never hit me." Q-Less(DS9)
"Freedom is the Right of All Sentient Beings" Optimus Prime
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