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Los Angeles Clippers
Whiteside Lifts Heat Past Clippers 104-90
Hassan Whiteside had a career game against the Clippers on Sunday. His 23 points and 16 rebounds – both new highs for the young player – helped the Miami Heat beat Los Angeles 104-90 to end a three-game road skid.
Heat Continue Tough Road Trip Against Surging Clippers
The Miami Heat will once again have their hands full with another tough opponent on Sunday.
Heat Hope Long Trip Might Be Cure For What's Ailing Them
Dwyane Wade was on the basketball court early Wednesday to take on a couple critics who thought it was a good idea to challenge the Miami Heat guard.
Heat Drop Another Road Game, Fall To Denver 102-82
Playing games on back-to-back days is never an easy thing, especially on the road.
Heat In Phoenix Trying To End Losing Skid
The Miami Heat have been struggling of late, and a west coast trip is probably not the best remedy.
Clippers Grab Big Early Lead, Roll By Heat 110-93
Chris Paul had 26 points and 12 assists, Blake Griffin added 26 points and the Los Angeles Clippers wasted no time in taking control on the way to a 110-93 win over the Miami Heat on Thursday night.
Shorthanded Heat Look To Take Down Visiting Clippers
It's been a difficult few months for Mario Chalmers, who was criticized for his poor play in the NBA Finals, then lost his starting job at the beginning of the season.
Bosh Enjoying Role As Heat's Go-To Scoring Option
Despite living in the post-LeBron era, the Miami Heat are not lacking superstar talent.
5 Best Teams In NBA Heading Into 2014-2015 Season
The NBA season is just two weeks away. Let's break down who the five best teams in the NBA are.
Heat's Deng Forgives Danny Ferry For Racist Comments
Luol Deng said Friday that he forgives Atlanta Hawks general manager Danny Ferry for making racially charged remarks about him, and hopes the two will work together to draw some sort of positive solution to the matter.


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Beat Cancer of the Skin What is skin cancer? Let's talk about this today because whenever we mention the word 'cancer' a fear comes over us and we panic or are scared to pieces of the end results. There are 2 positive aspects to skin cancer and that is that it develops outside of our bodies and we can take preventive action to reducing the risks of getting skin cancers. There are 3 major kinds of skin cancers. The first one is Basal cell carcinoma and is the most common as it is usually a small, maybe round, usually raised reddish spot. When detected early the possibilities of cure are great but definitely needs to be treated as an unwanted part of our skin. Squamous cell carcinoma is the second most common of skin cancers and usually shows up as a result of sun exposed areas. It is a slow grower and has a tendency to spread to other parts of the body and it is has a relation to actinic keratosis, a preliminary stage of a skin cancer. The cure rates of it are also good when taken care of when first noticed. Malignant Melanoma is the most dangerous one and is life-threatening to most. It's potential power will cause it to spread to other parts of ones body. This is usually in the form of a moles that is changing in size, color and maybe even quite black and possibly shiny as mine was. Early detection is the key for survival in this case. Other precancerous lesions sometimes can or have the potential of turning into cancerous condition so always check your skin for some different patterns and textures. Actinic Keratosis is a precancerous skin disease and nearly always occurs on sun exposed areas and looks totally harmless and usually rough and scaly in patches and you need to have that checked out also and it can develop into a skin cancer. Who is susceptible to skin cancers? those of us that are fair skinned, light complexion and those who sun burn quite easily and work outside without the proper long sleeves and a big brimmed hat. Take charge of your health matters to prevent skin cancers while you are young, don't sun bath and burn yourself outside on the beach or pool side, or for that matter in a tanning salon. A beautiful tan is not worth the ugly scar when the removal of a skin cancer of any kind needs to be removed from ones body. Take the time to visit a dermatologist office and see those with part of their nose, parts of their ears and holes in their arms and legs from over-doing ,being in the sun for extended periods of time. Is it worth it? I personally do not. My procedures were from working out in the sun and not properly covered with long sleeved shirts and that big brimmed hat. Blogging for your health matters offering tips for health at http://www.irenekats.com/blog offering information on various health tips to prevent disease, immune system problems and eating raw foods for better for all concerned.Beat cancer with tips for health at: http://www.irenekatsklassics.com
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The Eagle River girls flag football team posted the school's first gridiron victory, defeating the Chugiak Mustangs, 19-12, in action played at the Anchorage Football Stadium Sept. 4.
On a night better suited for fishing for silvers or hunting ducks from under a blind, the Chugiak Mustangs proved the capable predator, stalking the Dimond Lynx methodically, en route to a 41-7 victory Friday at Tom Huffer Sr. Stadium.
The Alaska Mountain Runners recently held their end-of-the-season banquet, and six local runners received age group awards. Two also earned the much coveted "The Gamut" status.
Both local high school swimming and diving teams took part in three-way meets this past week with Chugiak squads besting both West and host Service, while Eagle River finished second at Dimond on Aug. 29.
Mustangs coach Roger Spackman said he was proud of the way his undersized team battled against a big Bartlett squad that features 18 players listed at 220 pounds or more.
Chugiak High freshman Brynn Kruchoski led the girls field in Friday afternoon's dual 3K cross-country running meet held at the Beach Lake Ski Trails. Kruchoski's time of 12 minutes, 31 seconds beat runner-up Sara Hartke, a Chugiak junior, by 5 seconds. Third place went to Chugiak's Hannah Booher, also a junior.
It was a cloudy Saturday afternoon and the Chugiak High School flag football team was furiously running across the field, fighting to score against the more dominant South team.
While team scores were not posted following the Cook Inlet Conference's season opener, the Big 8 Swimming and Diving meet, held last Saturday, no doubt area-wide coaches were keeping close tabulations of this year's up-and-coming talent.


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Technically Incorrect: Sheriffs in Indiana say that a man was following his GPS too slavishly and drove his car onto a ramp leading to a demolished bridge.
Ford has created its most outrageous hot hatch yet, the new Focus RS. And, unlike the car's predecessors, this one will be coming to the US.
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Praise the Old Gods and the New! "A Song of Ice and Fire" writer George R.R. Martin won't be writing for "Game of Thrones" Season 6, instead focusing on "The Winds of Winter."
Click onward to see this $1,549 Electrolux gas range up close.
An exhibit in New York reunites stars from technology's past -- from the "laptop" that's heavier than an automobile tire to computers you don't even need to touch -- and puts them at your fingertips.
Three years after its predecessor debuted, the 2015 Ford Focus Electric is still a good choice for a compact battery-powered car, but the newer competition offers slightly greater range and faster charging.
Sony's Playstation Vue TV service launches today in New York, Chicago and Philadelphia, with more cities coming soon. The $50/month Internet TV service runs on PS3 and PS4 consoles and offers an extensive selection of features including a fresh, show-centric interface.
There are plenty of big-money sports cars on the show floor in Geneva, but in among the carbon fiber beauties lurks a pair of hyperbolic hot hatches. Which is best? We debate their relative merits.
XCAR takes a look at the all new Ford Focus RS and its predecessors to find out how awesome the US-bound car will be.
Ford's monstrous, 315-horsepower, AWD hot hatch is coming to the US later this year. But first it rolled out on the show floor at the International Motor Show in Geneva.


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Bradshaw Funeral & Cremation Services
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Age 86. Rev. Merle Strohbehn went to be with the Lord Jesus on Dec. 28th, 2012, his family surrounding him with love during his final days. He was preceded in death by his parents and one brother. He is survived by his siblings: Dale, Rosemary O'Connell, Eleanor Sandbach, Roger and Kenneth; wife, Harriett, of 62 years; children: Linda Hendrickson (Jim), Paul (Jan), Donovan (Debra), and Mark (Barbara); 10 grandchildren and 2 great grandchildren. All will miss him dearly. Merle grew up near Reinbeck, Iowa. He served in the
U.S. Navy
from 1944-46, and attended Monmouth College, and Pittsburgh Theo. Seminary with continuing education at Princeton Theo. Seminary. He pastored three Presbyterian church congregations: Hanover, IL from 1954-60; Champaign, IL from 1960-65; and Stillwater, MN from 1965-90. After retiring in 1990 he continued to serve the Lord as interim pastor for Terrace Hts. Presbyterian church in Yakima, WA, and four other Presbyterian churches in MN and WI: Lake Nokomis, Austin, Pine City and St. Croix Falls. He will be remembered for his kind, loving attention to the flock, his fine administrative work, and for preaching Jesus as Savior. Merle stated, "Pastoral work is my love. I desire to be with people; calling; walking with them through the difficult times of sickness, grief, troubles, aching with and for them. I would long that when others see me that they might say, 'See how he loves Jesus!'" He was involved in the Presbytery and Chaplaincy Associations, and active in the Stillwater
Rotary Club
, where he appreciated the weekly contact with community leaders, and the outreach through local and international projects. Merle enjoyed gardening, canoeing, fishing, woodworking, games, and family time. The Strohbehn family would like to acknowledge Dad's cherished friends who have always been especially thoughtful, kind and generous. We appreciate and extend a special thank you to the wonderful, caring staff at Comforts of Home in Hudson, WI, where Dad spent his last two years, and for the grace of hospice. Memorials preferred to the Presbyterian Church missions fund, hospice, or First Presbyterian Church, Stillwater, MN. Funeral service Sunday, Jan. 6th, 2013 at 3:00PM at First Presbyterian Church. 6201 Osgood Ave. N., Stillwater, MN. Visitation one hour prior to funeral service at the church. 2800 Curve Crest Blvd, Stillwater 651-439-5511
Published in Pioneer Press on Dec. 30, 2012
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NAIROBI, Kenya (AP) -- Can Africa build a better toilet?
The Bill & Melinda Gates Foundation announced in Rwanda on Tuesday that it is giving $42 million in grants to encourage innovation in the capture, storage and repurposing of waste as an energy resource.
More than 2.6 billion people around the world don't have access to safe sanitation. Instead of using toilets connected to sewer lines, many of the world's poor leave their waste on the ground or in a ditch or pit.
Gates Foundation official Frank Rijsberman said that before the end of 2011 the foundation hopes to have 50 to 60 groups working on ideas for the next generation of toilets, which should run without water or electricity and not be attached to a sewer system.


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The two, who had married against the wishes of their family members a few months ago, took the extreme step after a heated argument
A car driver and his wife, who works in a beauty parlour, committed suicide by hanging themselves in their house at Sainagar in Hafeefzpet, the Miyapur police said on Wednesday.
Ghousia Begum (26) of Borabanda and Shaik Amjad (30) of Jagadgirigutta took the extreme step after they had a heated argument on Tuesday night.
The couple married against the wishes of their family members a few months ago.
"They developed differences over family matters," Miyapur Sub-Inspector V. Saidi Reddy said.
Ghousia called up her elder sister and discussed the matter, the SI said. On Wednesday morning, relatives grew suspicious when the couple did not respond to their telephone calls.
They came to the couple's house and found bodies of the wife and the husband hanging to the ceiling in two rooms of the portion. No suicide note was found. A case has been registered
Keywords: Borabanda, suicide in Hyderabad, Jagadgirigutta


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Police ask for help to find elderly Jamestown woman
JAMESTOWN — Jamestown police are seeking the public's help in locating Ruby Grenz, 78, of Jamestown, who was last seen in Jamestown at 5 p.m. Tuesday.
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Shift 2 Unleashed: Need for Speed Daily Demo
Today On the Spot, Marcus Nilsson drops in for a demo of Shift 2 Unleashed: Need for Speed.
by Homer on
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this game is gonna be awsome
I like how the head moves back and forth in the cockpit view , makes it feel too realistic , and god going at 200 Mph felt really like it , unlike in GT5 when I go at something like 220 Mph I feel like I am going at 50 or 60 , Shift just nails it right and it respects its name "Need For Speed" , despite all that , I won't be buying it until I try the driving mechanics and physics first hand in a demo or rental.
as much as I love gt5, this is the experience i'm after. so immersive and exciting! engines and tyre screeches sound incredible, even the sound of downshifts is great! i'll admit that i find it hard to enjoy racing games when the car doesn't handle like a car should, but IMO this is more sim than any other racing game, it takes more than an understanding of physics to simulate an experience.
Blurring out the cockpit in some situations? No thanks. I can decide when I want to look at the various instruments.
@reputated It's not the car that makes the driver, it's the driver who makes of the car. But yeah, Lambo > Nissan (most of them). By the way, the AI also used something called Delayed Breaking. Notice how they break pretty late before a turn, and by doing that, you can easily overtake people who break a little too early.
a nissan vs lambos. thats so real.... no wonder he got overtook by 3 of 'em i like it anyway
There's something that worries me....the way the wheel turns.seems urealistic like the first shift....i hate that. hope its just his controller sensitivity settings
looks good
The guy who is playin is pretty bad...but i guess he is tryin to follow the line to make it look smooth.....but he sure isnt doin so well on that :P
looks really good, and it looks fast...that may sound obvious but many racing games dont look or feel fast when you play them, which kind of ruins the effect.
First shift was awesome, this one looks better. Almost too realistic. Anyone else felt dizzy watching the races?
I want to wait for a price drop but I am finding that harder and harder after watching this!
Looks really good. I want it:D
Shift 2 Unleashed looks good, i hope its better than Forza 3!
this looks amazing. Looking forward to play this game.
Great video, looking forward to the game, but holy hell the guy who's playing is bad


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There can be no question that the romance, if not downright mysticism, of opening a bottle of Bordeaux from a famous château has a grip and allure that are hard to resist. For years writers have written glowing accounts of Bordeaux wines, sometimes giving them more respect and exalted status than they have deserved. How often has that fine bottle of Bordeaux from what was allegedly an excellent vintage turned out to be diluted, barely palatable, or even repugnant? How often has a wine from a famous Château let you and your friends down when tasted? On the other hand, how often has a vintage written off by the critics provided some of your most enjoyable bottles of Bordeaux? And how often have you tasted a great Bordeaux wine, only to learn that the name of the Château is uncelebrated?
This book is about just such matters. It is a wine consumer's guide to Bordeaux. Who is making Bordeaux's best and worst wines? What has a specific chateau's track record been over the last 20-30 years? Which châteaux are overrated and overpriced, and, of course, which are underrated and underpriced? These issues are discussed in detail.
The evaluations that are contained in this work are the result of extensive tastings conducted in Bordeaux and in America. I have been visiting Bordeaux every year since 1970, and since 1978 I have gone to Bordeaux as a professional at least twice a year to conduct barrel tastings of the young wines, as well as to do comparative tastings of different wines and vintages that have been bottled and released for sale. Since 1970 I have tasted most of the wines in the top years a half dozen or more times.
It is patently unfair to an estate to issue a final judgment about a wine after tasting it only once. Consequently, when I do tastings of young Bordeaux, I try to taste them as many times as possible to get a clear, concise picture of the wine's quality and potential. I have often equated the tasting of an infant, unbottled wine with that of taking a photograph of a long-distance runner at the beginning of a race. One look or tasting of such a wine is only a split-second glimpse of an object that is constantly changing and moving. To effectively evaluate the performance and quality in a given vintage, one must look at the wine time after time during its 16-24-month prebottling evolution and then evaluate it numerous times after bottling to see if the quality or expected potential is still present.
Obviously, some wines as well as general vintages are much easier to assess than others. For certain, tasting young wine requires total concentration and an extreme dedication to tasting the wine as many times as possible in its youth, both at the individual Château and in comparative tastings against its peers. This is the only valid method by which to obtain an accurate look at the quality and potential of the wine. For this reason, I travel to Bordeaux at least twice a year, spending over a month in the region each year visiting all the major châteaux in all of the principal appellations of the Médoc, Graves, Sauternes, St.-Emilion, and Pomerol.
The châteaux visits and interviews with the winemakers are extremely important in accumulating the critical data about the growing season, harvest dates, and vinification of the chateau's wines. Most of the winemakers at the Bordeaux châteaux are remarkably straightforward and honest in their answers, whereas owners will go to great lengths to glorify the wine they have produced.
In addition to doing extensive visits to the specific Bordeaux châteaux in all appellations of Bordeaux in good, poor, and great vintages, I insist on comparative tastings of cask samples of these new vintages. For these tastings I call many of Bordeaux's leading négociants to set up what most consumers would call massive comparative day-long tastings of 60-100 wines. In groups of 10-15 wines at a time, an entire vintage, from major classified growths to minor Crus Bourgeois, can be reviewed several times over a course of 2 weeks of extensive tastings. Such tastings corroborate or refute the quality I have found to exist when I have visited the specific Château. Because I do these types of broad, all-inclusive tastings at least three times before the young Bordeaux wine is bottled, I am able to obtain numerous looks at the infant wine at 6, 9, and 18 months of age, which usually give a very clear picture of the wines' quality.
Despite the fact that young Bordeaux wines are constantly changing during their evolution and aging process in the barrel, the great wines of a given vintage are usually apparent. It has also been my experience that some wines that ultimately turn out to be good or very good may be unimpressive or just dumb when tasted in their youth from the cask. But the true superstars of a great vintage are sensational, whether they are 6 months or 20 months old.
When I taste young Bordeaux from the cask, I prefer to judge the wine after the final blend or assemblage has been completed. At this stage, the new wine has had only negligible aging in oak casks. For me, it is essential to look at a wine at this infant stage (normally in late March and early April following the vintage) because most wines can be judged without the influence of oak, which can mask fruit and impart additional tannin and aromas to the wine. What one sees at this stage is a naked wine that can be evaluated on the basis of its richness and ripeness of fruit, depth, concentration, body, acidity, and natural tannin content, unobscured by evidence of oak aging.
The most important component I look for in a young Bordeaux is fruit. Great vintages, characterized by ample amounts of sunshine and warmth, result in grapes that are fully mature and produce rich, ripe, deeply fruity wines. If the fruit is missing, or unripe and green, the wine can never be great. In contrast, grapes that are allowed to stay on the vine too long in hot, humid weather become over-ripe and taste pruny and sometimes raisiny and are also deficient in acidity. They too have little future. Recent vintages that, in their youth, throughout all appellations of Bordeaux, have been marked by the greatest ripeness, richness, and purity of fruit are 1982, 1985, 1986, 1989, 1990, 1995, and 1996, all high-quality vintages for Bordeaux. Vintages that exhibited the least fruit and an annoying vegetal character have been 1974, 1977, and 1984, poor to mediocre vintages.
In early summer or fall following the vintage, I return to Bordeaux to get another extensive look at the wines. At this time the wines have settled down completely but are also marked by the scent of new oak barrels. The intense grapy character of their youth has begun to peel away, as the wines have now had at least 3-4 months of cask aging. If extensive tastings in March or April give a clear overall view of the vintage's level of quality, comprehensive tastings in June and again the second March following the vintage are almost always conclusive evidence of where the vintage stands in relation to other Bordeaux vintages and how specific wines relate in quality to each other.
With regard to vintages of Bordeaux in the bottle, I prefer to taste these wines in what is called a "blind tasting." A blind tasting can be either "single blind" or "double blind." This does not mean one is actually blindfolded and served the wines, but rather that in a single-blind tasting, the taster knows the wines are from Bordeaux but does not know the identities of the châteaux or the vintages. In a double-blind tasting, the taster knows nothing other than that several wines from anywhere in the world, in any order, from any vintage, are about to be served.
For bottled Bordeaux, I usually conduct all my Bordeaux tastings under single-blind conditions. I do not know the identity of the wine, but since I prefer to taste in peer groups, I always taste wines from the same vintage. Additionally, I never mix Bordeaux with non-Bordeaux wines, simply because whether it be California or Australia Cabernet Sauvignons, the wines are distinctly different, and while comparative tastings of Bordeaux versus California may be fun and make interesting reading, the results are never very reliable or especially meaningful to the wine consumer who desires the most accurate information. Remember that whether one employs a 100-point rating system or a 20-point rating system, the objectives and aims of professional wine evaluations are the same -- to assess the quality of the wine vis-a-vis its peers and to determine its relative value and importance in the international commercial world of wine.
When evaluating wines professionally, it goes without saying that proper glasses and the correct serving temperature of the wine must be prerequisites to any objective and meaningful tasting. The best generally available glass for critical tasting is that approved by the International Standards Organization. Called the ISO glass, it is tulip shaped and has been designed specifically for tasting. As for the temperature, 60-65 degrees Fahrenheit is best for evaluating both red and white wines. Too warm a temperature and the bouquet becomes diffuse and the taste flat. Too cold a temperature and there is no discernible bouquet and the flavors are completely locked in by the overly chilling effect on the wine.
When I examine a wine critically, there is both a visual and physical examination. Against a white background, the wine is first given a visual exam for brilliance, richness, and intensity of color. A young Bordeaux wine that is light in color, hazy, or cloudy has serious problems. For Bordeaux red wines, color is extremely important. Virtually all the great Bordeaux vintages have shared a very deep, rich, dark ruby color when young, whereas the poorer vintages often have weaker, less rich-looking colors because of poor weather and rain. Certainly, in 1982, 1983, 1985, 1986, 1989, 1990, 1995, and 1996 the general color of the red wines of Bordeaux has been very dark. In 1978 and 1975 it was dark but generally not so deep in color as the aforementioned vintages. In 1973, 1974, 1980, and 1984 the color was rather light.
In looking at an older wine, examine the rim of the wine next to the glass for amber, orange, rust, and brown colors. These are signs of maturity and are normal. When they appear in a good vintage of a wine under 6 or 7 years old, something is awry. For example, young wines that have been sloppily made and exposed to unclean barrels or air will mature at an accelerated rate and take on the look of old wines when in fact they are still relatively young by Bordeaux standards.
In addition to looking at the color of the wines, I examine the "legs" of the wine. The legs are the tears or residue of the wine that run down the inside of the glass. Rich Bordeaux vintages tend to have "good legs" because the grapes are rich in glycerol and alcohol, giving the wine a viscosity that causes this "tearing" effect. Examples of Bordeaux vintages that produced wines with good to excellent legs would be 1996, 1995, 1990, 1989, 1986, 1985, 1983, 1982, 1970, and 1961.
After the visual examination is completed, the actual physical examination of the wine takes place. The physical exam is composed of two parts: the wine's smell, which depends on the olfactory sense; and the wine's taste, the gustatory sense, which is tested on the palate. After swirling a wine, the nose must be placed into the glass (not the wine) to smell the aromas that issue from the wine. This is an extremely critical step because the aroma and odor of the wine will tell the examiner the ripeness and richness of the underlying fruit, the state of maturity, and whether there is anything unclean or suspicious about the wine. The smell of a wine, young or old, will tell a great deal about the wine's quality, and no responsible professional taster understates the significance of a wine's odors and aromas, often called the nose or bouquet. Emile Peynaud, in his classic book on wine tasting, Le Goût du Vin (Bordas, 1983), states that there are nine principal categories of wine aromas:
1. animal odors: smells of game, beef, venison
2. balsamic odors: smells of pine trees, resin, vanilla
3. woody odors: smells of new wood of oak barrels
4. chemical odors: smells of acetone, mercaptan, yeasts, hydrogen sulfide, acidity, and fermentation
5. spicy odors: smells of pepper, cloves, cinnamon, nutmeg, ginger, truffles, anise, mint
6. empyreumatic odors: smells of creme brûlée, smoke, toast, leather, coffee
7. floral odors: smells of violets, roses, lilacs, jasmine
8. fruity odors: smells of black currants, raspberries, cherries, plums, apricots, peaches, figs
9. vegetal odors: smells of herbs, tea, mushrooms, vegetables
The presence or absence of some or all of these aromas, their intensity, their complexity, their persistence, all serve to create the bouquet or nose of a wine that can be said to be distinguished, complete, and interesting or flawed and simple.
Once the wine's aroma or bouquet has been examined thoroughly, the wine is tasted, sloshed, or chewed around on the palate while also inhaled to release the wine's aromas. The weight, richness, depth, balance, and length of a wine are apparent from the tactile impression the wine leaves on the palate. Sweetness is experienced on the tip of the tongue, saltiness just behind the tongue's tip, acidity on the sides, and bitterness at the back. Most professional tasters will spit out the wine, although some wine is swallowed in the process.
The finish or length of a wine, its ability to give off aromas and flavors even though it is no longer on the palate, is the major difference between a good young wine and a great young wine. When the flavor and the aroma of the wine seem to last and last on the palate, it is usually a great, rich wine that has just been tasted. The great wines and great vintages are always characterized by a purity, opulence, richness, depth, and ripeness of the fruit from which the wines are made. When the wines have both sufficient tannin and acidity, the balance is struck. It is these qualities that separate many a great Bordeaux from a good one.
All of my tastings were done in peer group, single-blind conditions when possible (meaning that the same types of wines were tasted against each other and the producers' names were not known), in my tasting room, in the cellars of the producers, or in the offices of major Bordeaux négociants. The ratings reflect an independent, critical look at the wines. Neither price nor the reputation of the producer/grower affects the rating in any manner. I spend 3 months of every year tasting in vineyards. During the other 9 months of the year, 6- and sometimes 7-day work weeks are devoted solely to tasting and writing. I do not participate in wine judgings or trade tastings for many reasons, but principal among these are the following: 1) I prefer to taste from an entire bottle of wine; 2) I find it essential to have properly sized and cleaned professional tasting glasses; 3) the temperature of the wine must be correct; and 4) I alone will determine the time allocated to the number of wines to be critiqued.
96-100 Extraordinary
90-95 Outstanding
80-89 Above average to very good
70-79 Average
50-69 Below average to poor
The numerical rating given is a guide to what I think of the wine vis-è-vis its peer group. Certainly wines rated above 85 are very good to excellent, and any wine rated 90 or above will be outstanding for its particular type. While some have suggested that scoring is not well suited to a beverage that has been romantically extolled for centuries, wine is similar to other consumer products. There are specific standards of quality that full-time wine professionals recognize, and there are benchmark wines against which all others can be judged. I know of no one with three or four different glasses of wine in front of him or her, regardless of how good or bad the wines might be, who cannot say, "I prefer this one to that one." Scoring wines is simply taking a professional's opinion and applying some sort of numerical system to it on a consistent basis. Scoring permits rapid communication of information to expert and novice alike.
The rating system I employ in my wine journal, The Wine Advocate, is the one I have utilized in this book. It is a 50-100-point scale, the most repugnant of all wines meriting 50 since that is the starting point of the scale and the most glorious gustatory experience commanding 100. I prefer my system to the once widely quoted 20-point scale called the Davis scale -- of the University of California at Davis -- because it permits much more flexibility in scoring. It is also easier to understand because the numbers correspond to the American grading system and avoid the compression of scores from which the Davis scale suffers. It is not without problems, however, because readers will often wonder what the difference is between an 86 and 87, both very good wines. The only answer I can give is a simple one: When tasted side by side, I thought the 87-point wine slightly better than the 86-point wine.
The score given for a specific wine reflects the quality of the wine at its best. As I mentioned earlier, I often tell people that evaluating a wine and assigning a score to a beverage that will change and evolve in many cases for up to 10 or more years is analogous to taking a photograph of a marathon runner. Much can be ascertained, but like the moving object that has been photographed, the wine will also evolve and change. I retry wines from obviously badly corked or defective bottles, since a wine from such a single bad bottle does not indicate an entirely spoiled batch. Many of the wines reviewed here I have tasted many times, and the score represents a cumulative average of the wine's performance in tastings to date. Scores do not tell the entire story about a wine. The written commentary that accompanies the ratings is often a better source of information regarding the wine's style and personality, the relative quality level vis-è-vis its peers, the relative value, and its aging potential than any score could ever indicate.
Here, then, is a general guide to interpreting the numerical ratings:
A score of 90-100 is equivalent to an A and is given only for an outstanding or special effort. Wines in this category are the very best produced for their type and, like a three-star Michelin restaurant, merit the trouble to find and try. There is a big difference between a 90 and a 99, but both are top marks. As you will note throughout the text, few wines actually make it into this top category simply because there just are not many truly great wines.
A score of 80-89 is equivalent to a B in school, and such a wine, particularly in the 85-89 range, is very, very good; many of the wines that fall into this range often are great values as well. I would not hesitate to have any of these wines in my own collection.
A score of 70-79 represents a C, or an average mark, but obviously 79 is a much more desirable score than 70. Wines that receive scores between 75 and 79 are generally pleasant and straightforward, but lacking in complexity, character, or depth. If inexpensive, they may be ideal for uncritical quaffing. Below 70 is a D or an F, depending on where you went to school; here, too, it is a sign of an imbalanced, flawed, or terribly dull or diluted wine that will be of little interest to the knowledgeable wine consumer.
In terms of awarding points, my scoring system gives every wine a base of 50 points. The wine's general color and appearance merit up to 5 points. Since most wines today are well made, thanks to modem technology and the increased use of professional oenologists, they tend to receive at least 4, often 5, points. The aroma and bouquet merit up to 15 points, depending on the intensity level and extract of the aroma and bouquet as well as the cleanliness of the wine. The flavor and finish merit up to 20 points, and again, intensity of flavor, balance, cleanliness, and depth and length on the palate are all important considerations when giving out points. Finally, the overall quality level or potential for further evolution and improvement -- aging -- merits up to 10 points.
Scores are important to let the reader gauge a professional critic's overall qualitative placement of a wine vis-è-vis its peers. However, it is also vital to consider the description of the wine's style, personality, and potential. No scoring system is perfectly objective, but a system that provides for flexibility in scores, if applied without prejudice, can quantify different levels of wine quality and provide the reader with a professional's judgment. However, there can never be any substitute for your own palate or any better education than tasting the wine yourself.
Because of the number of inquiries I receive regarding when a given Bordeaux wine has reached a point in its evolution that it is said to be ready to drink, I have provided an estimated range of years over which the chateaux's wines should be consumed for the specific vintage. I call this time frame the "anticipated maturity." Before one takes my suggestions too literally, let me share with you the following points:
1. If you like the way a wine tastes when young, do not hesitate to enjoy it in spite of what the guidelines may say. There can never be any substitute for your own palate.
2. I have had to make several assumptions, the primary ones being that the wine was purchased in a healthy state and that you are cellaring the wine in a cool, humid, odor- and vibration-free environment that does not exceed 65 degrees Fahrenheit in the summer.
3. The estimates are an educated guess based on how the wine normally ages, its quality, balance, and the general depth of the vintage in question.
4. The estimates are conservative. I have assumed a maturity based on my own palate, which tends to prefer a wine more fresh and exuberant over one that has begun to fade, but one that may still be quite delicious and complex.
Consequently, if you have cool, ideal cellars, the beginning year in the estimated range of maturity may err in favor of drinking the wine on the young side. I presume most readers would prefer, given a choice, to open a bottle too early rather than too late. This philosophy has governed my projected maturity period for each wine.
Now. Totally mature; immediate drinking is suggested within several years of the "last tasted" date.
Now-may be in decline. Based on the age of the wine and knowledge of the château and the specific vintage, this designation is utilized where a fully mature wine discussed in the 1985 edition of Bordeaux has not been recently retasted and is believed to have passed its apogee and begun its decline.
Now-probably in serious decline. Based on the age of the wine and knowledge of the château and the specific vintage, this designation is utilized when a wine in the 1985 edition of Bordeaux was at the end of its plateau of maturity and, while not recently retasted, is believed to be well past its plateau of maturity.
Now-2001. The wine has entered its plateau of maturity, where it should be expected to remain until 2001, at which time it may begin slowly to decline. The "now" dates from the time of the last tasted note.
1999-2010. This is the estimated range of years during which I believe the wine will be in its plateau period -- the years over which it will be at its best for drinking. Please keep in mind that Bordeaux wines from top vintages tend to decline slowly (just the opposite of Burgundy) and that a wine from an excellent vintage may take another 10-15 years to lose its fruit and freshness after the last year in the stated plateau period.
This book has been divided into the major geographical regions of Bordeaux. Within each region, the famous châteaux and many minor châteaux deserving recognition are reviewed. The emphasis, for obvious reasons, is on the major Bordeaux estates that are widely available and well-known in this country. The quality of these wines over the period 1961-1989 is examined closely. For lesser-known châteaux, the selection process has been based on two factors, quality and recognition. High-quality, lesser-known estates are reviewed, as are those estates that have gotten distribution into the export markets, regardless of their quality. I have made every effort over the last 25 years to discover and learn about the underpublicized châteaux in Bordeaux. Because older vintages of these wines are virtually impossible to find, and the majority of the Crus Bourgeois wines must be drunk within 5-7 years of the vintage, the focus for most of these lesser-known Crus Bourgeois wines is on what they have accomplished in the period 1982-1996. I feel the châteaux that are reviewed are the best of these lesser-known estates, but to err is human, and it would be foolish for both you and me to believe that there is not some little estate making exquisite wine that I have omitted altogether.
At the beginning of each chapter on the Bordeaux appellations is my classification of the wines from that appellation. This analysis is based on their overall quality vis-è-vis each other. This is not a book that will shroud quality differences behind skillfully worded euphemisms. Within each appellation the châteaux are reviewed in alphabetical order. For those who love lists, my overall classification of the top 160 wine-producing estates of Bordeaux may be found beginning on page 1349.
With respect to the specific vintages covered, tasting emphasis has generally been given only to the good vintages. Vintages such as 1991, 1977, 1972, 1968, 1965, and 1963 are generally not reviewed because they were very poor years, and few Bordeaux châteaux made acceptable-quality wine in those years. Furthermore, such vintages are not commercially available. As for the actual tasting notes, the "anticipated maturity" refers to the time period at which I believe the wine will be at its apogee. This is the time period during which the wine will be fully mature and should ideally be drunk. These estimates as to anticipated maturity are conservative and are based upon the assumption that the wine has been purchased in a sound, healthy condition and has been kept in a vibration-free, dark, odor-free, relatively cool (below 65 degrees Fahrenheit) storage area. For the wine-tasting terms I employ, and for the proper methods of cellaring Bordeaux wines, see Chapter 6, "A User's Guide to Bordeaux," and Chapter 8, "A Glossary of Wine Terms."
When a book such as this is revised, difficult decisions must be made regarding the retention of tasting notes on wines that have not been reevaluated in the 13 years that have lapsed since I wrote the first edition. As readers will discover, many of the finest wines in top vintages have been retasted since the last edition and the changes in text and ratings, where warranted, have been made. Because a serious tasting note is the professional's photograph of a wine during its life and, moreover, since all the tasting notes in this book are dated, I have opted to leave those original tasting critiques in the book as part of the history of that property's record of wine quality.
Copyright © 1998, 1991, 1985 by Robert M. Parker, Jr.
A Consumer's Guide to the World's Finest Wines
A Consumer's Guide to the World's Finest Wines
Parker has not only added tastings for the vintages in the intervening years since the last edition, but he has also retasted and reevaluated a majority of the earlier vintages. His accessible and direct style welcomes both the seasoned wine collector and the eager beginner to the pleasures of fine wine and France's most illustrious chateau.
Organized by appellation, Bordeaux moves alphabetically from one producer to the next, providing essential information and an overview of the property and its owners. Parker then lists each vintage, and includes numerical ratings and detailed tasting notes for most of that chateau's wines. At the end of each tasting note, Parker estimates the "anticipated maturity"—the range of time when the wine should peak in flavor and balance—and each entry concludes with a summary of the chateau's earlier vintages. Hailed by The New York Times as "the critic who matters most," Robert Parker's Bordeaux is the most complete consumer's guide to the wines of Bordeaux ever written.
- Simon & Schuster |
- 1264 pages |
- February 2013


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Winnipeg Free Press - PRINT EDITION
Gen Y: If you're unhappy and you know it...
Just look at the generations before you
People often make suggestions about what I should write.
So it was this week that a young Red River College journalism grad -- who is off to Toronto and an intern position at Vice, an avant-garde multimedia organization -- offered this suggestion prior to her departure today.
"Why don't you write about happiness?" said 23-year-old Kristy Hoffman.
What, I thought to myself, could I possibly impart to anyone about happiness? It was only a few days later I understood why Kristy might have asked the question.
She, like nearly a million others as of Friday, had seen a posting on Huff Post College that sought to explain why members of generation Y -- people in their late teens to mid-30s -- are fundamentally unhappy.
That article was preceded days earlier by a Maclean's cover story titled The Broken Generation... Why our best and brightest are so troubled. It detailed a sense of hopelessness and depression among students on Canadian campuses.
That trend seems tied to rising tuition fees, plummeting job opportunities and the weight of debt that brief contract positions and unpaid internships can't begin to service.
But the Huff Post piece suggests there is something more fundamental involved in this wave of sadness that extends to even well-paid, young urban professionals.
The story -- titled Why Generation Y Yuppies are Unhappy -- begins by offering a simple formula for what makes someone happy or unhappy.
"It's pretty straightforward -- when the reality of someone's life is better than they expected, they're happy. When reality turns out to be worse than the expectations, they're unhappy."
The point being that gen Y members have unrealistic expectations for their lives and careers, hence their unhappiness.
But, of course, they're not entirely to blame for being delusional, as the article brands them. They are, after all, the sons and daughters of what I call the Privileged Generation, boomers like me, who -- unlike their own Great Depression-era parents -- grew up with limitless expectations in a time of limitless possibilities. We boomers would pass on to our children those same prospects of a prosperous future, but often without the work ethic and need to pay their dues that go with success.
Which explains why gen Y's has become known as the Entitled Generation. They want what their parents have, and they want it now.
But the Huff Post story argues the children of boomers were taught to believe that not only would they go on to have fulfilling careers, but also that, "I am unusually wonderful and as such, my career and life path will stand out amongst the crowd."
By way of backing up that hypothesis, the blog quotes University of New Hampshire Prof. Paul Harvey, whose research has shown Gen Y has "unrealistic expectations" and "an inflated view of oneself." And that "a great source of frustration for people with a strong sense of entitlement is unmet expectations."
Which, again, looking back at the simple formula for unhappiness versus happiness, explains why so many of Gen Y apparently are unhappy.
But indulgent parents, I would argue, aren't the sole source of Gen Y's generalized narcissism. The unreality of reality TV and the onset of social media where everyone can be famous -- even if it's only in their own minds -- has contributed.
Of course, it's unfair to brand, stereotype, or diagnose an entire generation. There are lots who want to work hard and want to make a difference in the world. Or just make a difference with their family.
Kristy Hoffman -- the young woman who asked me to write about happiness -- never felt entitled. Her hard work and talent is what got her the opportunity in Toronto.
As a parent and a member of the Privileged Generation, I empathize with the reality of Gen Y's world, where there are fewer good jobs, even fewer careers for life. And where, often, just to get by, they have to work long hours for low pay. But they will survive and find happiness in their own way.
After all, they are the grandsons and the granddaughters of the Greatest Generation. People who had far less, but had much more.
Republished from the Winnipeg Free Press print edition September 21, 2013 B1
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State Approves Expansion of Kettleman Hills Toxic Waste Facility
After 6 years, the state of California has approved the expansion of a toxic waste landfill near Kettleman City. The decision will allow the landfill to expand by 50%, or 5 million cubic yards, which owners at Waste Management Incorporated estimate will last about 8 years.
Jim Marxen is a spokesperson for the California Department of Toxic Substances Control.
Marxen: We didn't take this decision very lightly…For the last 5 1/2 to 6 years, we have been doing a lot of look at scientific studies, meeting with the community, working with other agencies to see if this facility has any impact on the community's health or the environment.
The decision comes with new conditions: better monitoring, more frequent inspections, heightened emissions standards for delivery trucks, and increased community involvement.
Kettleman City resident and activist Maricela Mares Alatorre says the community is disappointed by the decision.
Mares Alatorre: We had hoped that the fact that it took them so long to actually get the permit decision out meant that they were actually considering the ramifications of adding to the environmental pollution burden in Kettleman City, but obviously we were wrong.
Kettleman City already faces compromised air quality, emissions from two nearby highways, and pesticides from adjacent farmland. Mares Alatorre is concerned the latest expansion could lead to others in the future.
Mares Alatorre: What happens after these 8 years that they're at capacity again, what's the next step, are they going to finally bring in California's first toxic incinerator?
Opponents have until June 23 to appeal the decision.


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02/20/2013 22:58
Zygier's gravestone.
(photo credit:REUTERS/Brandon Malone)
Israel's media devolved into a frenzy last week. Availing themselves of an
Australian news program which reported on an apparent suicide in an Israeli
prison, the editors and correspondents and columnists of our printed press and
broadcast media erupted into what in retrospect proved to be the spreading of
much misinformation.Leading the campaign of the "public's right to know"
were a few MKs who, with incomplete details, exploited their parliamentary
immunity and, on a live TV feed from the Knesset, asked the (wrong) justice
minister, who was responding to other questions, whether this or that part of
the story was factual, which it now appears they mostly were not.Our
interest in this column is not the incident itself. It also isn't whether the
government bodies who dealt with the case at the time, a few years ago, or
currently, acted properly or legally. We review the media, its standards, its
ethical and professional behavior, biases and foibles – purposeful or accidental
– and, when they happen, its violations of law and codes of conduct.The
principle of the "public's right to know" has been traced back to something the
American president James Madison wrote in 1822: "A popular government without
popular information or the means of acquiring it is but a prologue to a farce or
a tragedy, or perhaps both...a people who mean to be their own
Governors, must arm themselves with the power which knowledge gives."And
as the author of much of that country's Bill of Rights, he had inserted therein
that the "Congress shall make no law... abridging the freedom of speech, or of
the press...."However, the American Supreme Court, as well as the
high courts of many other countries have curbed the freedom of the press. And
despite the howls of the media here, one could question whether what they were
seeking was to further good governance and inform the populace, or simply
sensationalism for the sake of selling newspapers or advertising
space.The media pushed several basic themes. One was: Why did the news
have to come from abroad? As it turns out this is an easy question to answer.
Most of the information obtained by the Australian media outlet came from our
own media. In this context, Eitan Haber, formerly prime minister Yitzhak Rabin's
press adviser and longtime Yediot Aharonot writer, had a story to
tell.In a column on Sunday, he reflected on Mordechai Vanunu, who had
attempted, fairly successfully, to reveal secrets related to Israel's nuclear
capabilities. Haber asserts that in an effort to stem leaks from being published
in Israel, then, as today, the editors' forum was convened by Shimon Peres to
provide background justifying the lack of information and asking them only to
quote from the British press. Immediately after the meeting ended, Gershon
Schocken, the editor/publisher of Haaretz, alerted his Londonbased
correspondent, who provided the British media with the information that he
himself needed to quote, thus assuring that the true story could appear in
Israel, with all the subsequent damage.This past fortnight, Haaretz
twice attacked the gag order as an instrument of the state. First on February 5
when its editorial on the air strike in Syria criticized what it perceived to be
the prevention of "a public debate in Israel about the wisdom and responsibility
of Israel's pushing itself into the boiling lava of the Syrian civil war...
turn[ing] Israeli media into a fighter in the 'perceptionshaping' army," a task
the paper despises. Then on February 14, it railed against Israel "disappearing"
people. While the paper did grant that state secrets should indeed be kept, it
opposed what it termed "a grave infringement on the civil rights of people who
are confined in prison."Was there such an infringement? Was the media
championing democracy and a free press? AS OF this writing, it would appear that
for all the brouhaha, the press did a bad job of providing real
information.Instead, using headlines, pictures, graphics and repetition,
it was engaged in sensationalism.While not a crime, this is not only bad
journalism, it shows little consideration for state security and, perhaps, the
lives of agents in the field.Moreover, although a feed from Australia's
secret service or other sources cannot be discounted, indications are that the
Australian reporter, Trevor Bormann, was tipped off by a local Israeli media
person.Another recurring theme was the violation of Israeli democracy by
making a person "disappear." In fact, no one "vanished." Mr. Zygier met his
family, his lawyers and others while in custody. A Meretz MK at the time was
involved, but chose not to follow it up further. His identity was kept secret at
his own request .Second, the judicial process was not "secret." The
case's secrecy was warranted and authorized. It seems that there was adequate
judicial supervision, not to mention one public leak which, it is true, was
quashed. There was no disproportionate injustice or undue confidentiality, at
least in comparison to previous similar cases in Israel and abroad.In
the final analysis, a free press is a necessary condition for guaranteeing civil
rights and liberties.However, an elected government is also responsible
for the defense of the state and the security of the lives of its citizens. It
is true that too many of the state's bodies and officials have not internalized
the enormous change in communication which comes as a result of the Internet,
social media and other technological developments. Instead of realizing that
there is a crisis and managing it, our officials only react to media pressure,
giving an impression that they are hiding something, which was not
appropriate.Nevertheless, our media is not much better, and it, too,
does not generate much confidence.Mr. Zygier's case is a personal
tragedy for himself, his family and, too, for his handlers. Further
investigation must be expected, as in any case of someone who purportedly
commits suicide while in custody. A debate on the use of gag orders or on the
need for military censorship is always welcome.At the same time the
story calls for deep introspection by our media. It should deal with news
collection and publication, as well as the inevitable confrontation with
governmental authorities over how the news is to be reported. However, running
abroad with a story is not only a symptom of weakness, it is also indicative of
a lack of patriotism. It is high time that our media recognized the fact that
contrary to expectations, Israel remains a country considered illegitimate by
most of the world. Its very existence is under constant threat. Anyone who
deeply cares for our lives here must be at least circumspect and very careful
when it comes to military or defense secrets.For good or otherwise, our
media should also hold a dialogue with the public it believes it represents.
Since the press claims to be taking positions in the name of the public interest
it should also concern itself with the question of whether our public is
interested in the media being so antagonistic to the defense
establishment.This is more important than finding favor in foreign
lands.The authors are, respectively, vice chairman and chairman of
Israel's Media Watch www.imw.org.il
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text:
Black Milk - What It's Worth
Artist: Black Milk
Producer: Black Milk
Album: If There's a Hell Below
Avg Rating: 3.3 ( 3 votes )
For What It's Worth, Black Milk just unleashed a new single—and if you're a fan of Motown hip-hop, I imagine that'll be worthy quite a lot. His first feature since guesting on Slum Village's We on the Go back in April, this promo cut finds the underground mainstay flexing his lyrical muscles over a self-produced, Chipmunk-sampled beat. What It's Worth isn't attached to a larger set, but fans can cop the record now via Bandcamp.
Written by richard on 06/19/14
Submit your Rating
Computer Ugly
First DJ Booth Appearance:
"Keep It Live ft. Mr. Porter" (2007)
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#659 of 1525
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@ The Cable Show: HFC still has long legs
There are many methods for expanding the lifespan of HFC networks, but cable operators need to do their due diligence to find the one with the right fit for them.
Tuesday's "HFC-ing the light: Advancements in next-gen network architecture" ran the gamut on some of the best ways to extend HFC networks.
Robert Howald from the CTO office of Motorola Mobility said Web 2.0 usage, which includes more interactive posting and sharing of media, is pushing the capacity envelope, and cable operators need to plan ahead to keep up with the compound annual growth rates.
"If you do deploy S-CDMA and 250 homes passed in the node split, you're probably pretty good for the rest of the decade," Howald said. "S-CDMA shifts the worry window."
Howald said cable needs to engineer support for social media, gaming and "granny cams" now, as well as security, health and medical, and smart grid applications in the future.
While examining various splits, Howald said that an end split is low risk, is not an interim solution and buys cable operators a lot of time.
"All signs suggest a long and happy life for coax development," Howald concluded.
Mike Emmendorfer, senior director of solution architecture and strategy at Arris, spoke about the next-generation access layer that will eventually get cable operators to an all-IP network.
"A key challenge the cable industry faces in the future will be offering PON-like, IP-based capacity in the downstream and the upstream while leveraging existing coaxial networks," he said.
The goals of the next-gen architecture include increasing upstream and downstream capacity, while also providing flexibility so that there's a smooth transition to IP networks.
Emmendorfer said a drop in upgrade was a good starting point. For a top split in the 900-1050 range with 500 homes on a service group, Emmendorfer said a drop in upgrade was "doable."
Jorge Salinger, vice president of access architecture for Comcast, said cable operators would probably need more downstream capacity before adding additional upstream capacity. The deployment of IP-based video services will have an impact on downstream capacity.
"The deployment of IP-based video will have to coexist with legacy video for a very long time," Salinger said. "I'm advocating using the spectrum in an overlay manner. It leaves the legacy services and CPE untouched in both the field and in the home. I think leaving the legacy infrastructure untouched is a very important thing."
Salinger said cable operators could continue to split nodes, but they need more peak capacity, which could be served up via a fiber overlay.


text:
RECIPE: Peanut Butter and Jam Cookies
stacey_mbNovember 20, 2013
Peanut Butter and Jam Cookies
Preheat oven to 350 degrees
1 cup peanut butter
1/2 cup granulated sugar
1 egg
Strawberry (or other type) jam
Thoroughly combine peanut butter, sugar and egg to make a smooth dough. Roll dough into balls and place on baking sheet. Use fork to press cookies down. Use thumb to make indentation in center of each cookie; add 1 tsp. jam to indentations.
Bake for 15 minutes at 350 degrees. Makes 24 cookies.
Great idea to do a thumbprint. My favorite peanut butter cookie is also flourless but has another 1/2 c. sugar and a tsp. vanilla. I like the lesser amount of sugar. Can eat twice as many! Thanks.


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DNB First Community Events
2014 Events
February 28, 2015 – Chester County Chamber Foundation Auction Gala
DNB First is proud to once again be a sponsor of the Chamber Foundation's Annual Gala and to support their mission of youth leadership and development.
White Manor Country Club
March 3, 2015 – Habitat for Humanity Raise the Roof Event
DNB First is excited and proud to support Habitat for Humanity and the Raise the Roof Event. Our neighbor, Victory Brewing Co, will host this fun filled fundraiser. Please buy your tickets and join us in supporting this worthy cause.
Victory Brewing Co.
March 5, 2015 – The Rotary Club of Media- Annual Auction
DNB First is excited to support the Rotary Club of Media and their annual auction which raises funds for local community service projects. This is going to be a great event and we hope to see you there.
The Springhaven Club
March 12, 2015 – Exton Chamber Town Hall Event
DNB First is proud to sponsor The Exton Chamber and this amazing event in which Alex Halper will provide a preview of what we can expect to be the legislative agenda in Harrisburg this year.
Downingtown Country Club
March 14, 2015 – Saint Agnes Night at the Races
Join us at St. Agnes for this fun filled event in which all proceeds go directly to the school and parish for upgrades and improvements
Thomas Patrick Hall
March 20, 2015 – Southern Chester County Chamber Annual Dinner
Everything is coming up roses for the SCCC"s Annual Dinner which will take place at Longwood Gardens. Join us and fellow chambers for an evening of fun, networking and celebration for this years Citizen of the Year.
Longwood Gardens
March 21nd, 2015 – West Chester University- 32st Annual Presidential Scholarship Community Gala
Join us this year as we help celebrate WCU's 32nd Anniversary of the Presidential Scholarship Community Gala. This elegant yet exciting evening raises money to support the education of our next generation of regional business, education and non-profit leaders. We are delighted to be a Gold Sponsor of the event and hope to see you there.
West Chester University
March 26, 2015 The CCEDC's Business Achievement Awards Gala
DNB First is proud to be a Ruby Sponsor of this years Achievement Awards Gala in which Jack Loew, President of J. Loew & Associates, Inc., will be presented with the Hall of Fame Award.
The Phoenixville Foundry
April 10, 2015 – The Greater West Chester Chamber's 10 Grand Club
Come join us at Penn Oaks Country Club as winners walk away with amazing prizes, one of which being $10,000. This is a fun filled evening that raises funds for the Chamber's foundation and we hope to see you there!
Penn Oaks Gold Club
April 10, 2015 – Handi-Crafters Around the World Event
Come join us at Handi-Crafters annual fundraising event as we support them in their role of seeing abilities in disabilities. DNB First is thrilled to have such a wonderful organization in it's community and is delighted to support this event.
The Phoenixville Foundry
April 11, 2015 – Shred Event at Caln Shopping Center
DNB First is proud to support our local townships in hosting a shred event for people to safely discard unwanted personal documents. From 9am to 1pm the Township will be accepting for boxes of shredible items per person. We hope to see you there!
Caln Village Shopping Center
April 23, 2015 – Business After Hours Networking Event at DNB First in Kennett Square
Pay us a visit at our Kennett Branch on April 23rd, from 5:30pm to 7:30pm, and network with the areas finest. Food, drinks and fun for all!
DNB First
April 24th, 25th, 26th 2015 – Chester County Antique Show
DNB First is delighted to sponsor the Chester County Historical Society's Antique Show. Please come out and experience the high quality American & European Antiques shown at this exhibit.
The Phelps School
April 26, 2015 – SPCA Walk for Paws
Do you love animals? So do we which is why we are supporting the Chester County SPCA in their Walk for Paws event. Join team DNB First from 11am to 2pm as we walk in support of our furry friends.
Hibernia Park