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A HAWKSHEAD Brewery beer was voted overall champion at the Brewers' Society Northern Beer Competition held in Manchester.
Hawkshead Brewery's Windermere Pale won the gold medal in the bitter pale ales category and a second gold for being judged overall champion of the competition.
Some 250 beers from 80 breweries were entered into the competition run by the Society of Independent Brewers (SIBA).
The North region is the largest of the seven SIBA regions of Britain.
The beers are judged in one of eight categories, the bitter category being the biggest.
Category winners then go forward to a national competition of winners of all seven regions.
Windermere Pale at 3.5% abv is hoppy and refreshing, pale gold in colour with a long bitter finish with hints of grapefruit.
The fruity hop flavours come from a medley of traditional and modern hops.
Managing director of Hawkshead Brewery Alex Brodie said: "Windermere Pale is a very popular beer, it has a lot of fans.
"It has become the best selling beer in The Beer Hall at the Brewery.
"It is one of those beers that is winning converts to real ale."
BBC Radio 1 DJ's Chris Moyles and Greg James are packing their bags early and taking their shows to Carlisle a week before Radio 1's Big Weekend.
The pair will broadcast their shows live from Cumbria from Monday (May 9) to Friday (May 13) when they arrive a week ahead of the main event. In addition to their daily shows, Chris, Greg and their teams will be getting out and about in the city and surrounding areas, meeting the residents and celebrating all that Carlisle has to offer.
The pair will immerse themselves in the local community for a whole week, and they also plan to meet the city's students in a Q&A session during the week.
Chris Moyles says: "The Big Weekend is always the highlight of my year and I'm so excited that we get to go up to Carlisle for a whole week beforehand and settle in before everyone else arrives. I'm hoping the good people of Carlisle are going to show us a good time!''
Greg James adds: "I'm really looking forward to this year's Big Weekend and to bring my show live from Carlisle. Chris and I will be out and about meeting the locals during the week and I'm hoping we can experience the best of the city!"
BBC Radio 1's Big Weekend is the UK's biggest free ticketed festival and 40,000 lucky music fans will be able to enjoy performances across four stages at Carlisle Airfield where the event is taking place – the Main Stage; the In New Music We Trust Stage; the Outdoor Stage and the BBC Introducing Stage. This year's artists include, Lady Gaga, Foo Fighters, The Black Eyed Peas, Tinie Tempah and Ellie Goulding.
A truly multiplatform experience, Radio 1's Big Weekend will be broadcast on Radio 1, with a major interactive presence online and many live performances available to watch on demand. There will be highlights on BBC Three and extended performances can be seen via BBC Red Button on digital TV during the weekend.


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Posted 08 April 2013 - 16:27
<<<<<<<----- AMD A6-3410MX APU here, can play crysis 3 on Medium settings no problem (this on a laptop that has a 6750m) Note that I overclock them with no heat issues nor a complex mod. (it's still far more than portable)
Posted 08 April 2013 - 16:32
Posted 08 April 2013 - 16:34
Was making sure, the rumor was..sad..
Posted 08 April 2013 - 16:47
i7. Dollar to dollar the FXs can compete with the i3s and i5s, but once you're in the i7 range, just go with the i7.
Posted 08 April 2013 - 16:48
Posted 08 April 2013 - 16:50
Honestly, I'd just get one of the higher clocked i5 CPUs. An i7 doesn't really give many benefits except for hyperthreading. If you're doing a lot of virtual machines, then maybe the extra threads would give benefits. Otherwise just save the money and get a higher end i5.
Posted 08 April 2013 - 17:40
I'm pretty sure the i7 also has more L3 cache. Can make a difference in gaming and high end rendering apps.
Posted 08 April 2013 - 17:50
Huh? I was talking about the L3 cache, not hyperthreading and on die cache does make a difference in games.

subset: commoncrawl


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The all new amazingly versatile '3 in 1' SPARK stroller uses only one seat and converts it from a luxurious bassinet to a rear or forward facing seat that grows with your child.
The all new amazingly versatile '3 in 1' SPARK stroller uses only one seat and converts it from a luxurious bassinet to a rear or forward facing seat that grows with your child. With an easy fold with or without the seat attached and tons of storage space, the SPARK is truly brilliant, any way you switch it.
Boot cover & Mattress Insert included.
Its 3 for the price of 1The incredible Transforma™ Seat on the Spark turns from Bassinet, to Forward facing to Rear facing in a few seconds.
Paramount Newborn comfortThe stroller includes a plush fitted mattress insert to meta morph the stroller from erect seat to snuggly bassinet.
with or without seat!Easily fold down the Spark with the seat or even more compactly, without. It will automatically lock in place for easy transporting.
Peek a Boo window tooThe Spark features our new easy rear & side access basket and a rear seat pocket too.
Bootcover included!With an adjustable handlebar & bootcover included the Spark has all the bells & whistles needed for the chicest ride in town.
full coverageSpark canopy extends with a simple zipper to reveal an extra panel to provide sun protection.
and suspension too!The 10" air tires on the Spark with rear suspension make this stroller ready to tackle a lot more than just a trip to the mall. Featuring the Valco "quick release" for most compact storage.
for great maneuverabilityThe front EVA wheels on the Spark go from swivel to locked mode in an instant and are "quick release" for simple storage.
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Made in USA
Availability: In stock
- Enables cameras or binoculars to be used interchangeably with OP/TECH USA neck straps, wrist straps or harness systems
- Minimizes the amount of strap left on the camera when the main pad is removed
- Fits tight connection areas using a loop of 1/4" tubular nylon webbing
- Sold in sets of two
- Made in the USA
With the OP/TECH USA System Connectors, the camera/binocular owner has several connection options. You can buy an extra set of connectors to customize the strap to best suit your needs. Straps can be lengthened to be worn across the chest or shortened to be worn at chest level. Another feature of the System Connectors is the small carrying handle created when the quick disconnects are latched together.
The Uni-Loop System Connectors allow a camera or binoculars to be used with several neck straps, wrist straps or harness systems. The Uni-Loop System Connector is available in sets of two, with one male and one female connection.
The OP/TECH USA Uni Loop-XL's extra-long 5" (12,7 cm) size is 1.5" (3,8 cm) longer than the regular Uni-Loop™ and allows even greater flexibility while shooting with interchangeable strap systems. The System Connectors™–Uni Loop-XL gives photographers a little extra slack when they need a bit more room to handle their gear. While using them with the popular OP/TECH USA Utility Sling™ or Double Sling™ harness, it acts as a short "tether" between the camera and the connection point to the sling or harness. This can make it even easier to get the camera into position for those shots that come and go before you know it!
The System Connectors™–Uni Loop-XL is made with very strong tubular-weave nylon webbing sewn to a rugged leather retainer. The quick disconnects fasten quickly and securely to any OP/TECH USA professional series camera strap or harness. The two connectors can also fasten to one another to create a quick and easy hand strap! Discover a whole new level of freedom today with the OP/TECH USA System Connectors™ Uni Loop-XL. Proudly made in the USA!
- Specifications
- Stock Numbers
- Instructions
- Customer Reviews
- Related Products
- Buy from a Dealer
- Buy from
- Regular: 3.5" (8.9cm) on each side
- XL: 5" (12.7cm)
- Materials: Nylon webbing and leather tabs
- Sold in sets of two
- Made in the USA
One Uni-Loop connector is sufficient for supporting a camera. It has a tensile strength of up to 146 pounds.
|Stock Number
|Approximate Size
|3.5" (8.9cm) each side
|5" (12.7cm) each side
How to Attach a Uni-Loop System Connector to your Camera
|1. Thread Uni-Loop through connection point on camera.
|2. Thread quick disconnect through opening of Uni-Loop.
|3. Pull quick disconnect to tighten knot.
How much load/weight can the Uni-Loop and the Utility Loop bear?
They can both comfortably hold up to 15 pounds (6.8 kg).
You may also be interested in the following products:
Utility Strap™ Series
This is a partial list of online dealers that sell the Uni-Loop on their website. For a more complete list of stocking dealers, please visit Where to Buy - USA.
B & H Photo
Pro Camera Gear
Glazer's Camera
Kenmore Camera
Porters Camera Store
Duracom Supply
F-11 Photographic
Please note that these links will take you off the OP/TECH USA website. OP/TECH USA does not control, approve or endorse these dealer websites. These links are provided for your convenience and OP/TECH USA is not responsible for the content or privacy practices of these dealer websites.


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Vintage Illuminated Oversized Arrow
Our oversized illuminated arrow – inspired by a vintage shop sign – points confidently onward in the direction of your choosing and serves as a witty way to provide ambient light.
- Made of steel with a weathered red finish that replicates the patina of the original
- Clear cord with in-line on/off switch
- Dry UL listed: suitable for use indoors in dry locations not directly exposed to excessive moisture and water
- Can mount to the wall horizontally or vertically or stand on a flat surface with the use of our tip restraint (included)
- Illuminated with 4W bulbs, included; 7W max.
- In distressed red
Vintage Illuminated Oversized Arrow
- 23½"W x 4"D x 60"H


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Clever wooden pet lover signs make fun, thoughtful gifts for anyone who shares their home with a pet. This holiday season treat friends, family, and even yourself to a humorous, unmistakable illustration of devotion to 4-legged family members. Large pet lover signs include a hanging hole and a stand-up peg for placement on a shelf, desk, or table. Small pet lover sign includes a rope hanger at top.
Please specify Large Pet Lover Sign style.
Shop all gifts for pet lovers.


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Mr. Archie Dale Chesser, 61, died Thursday, Nov. 8, 2012 at UAB in Birmingham, Ala.Â
Funeral services will be held 2 p.m. Sunday, Nov. 11, 2012 at First Baptist Church in Starkville with Rev. Russell Mord and Rev. Dan Robertson officiating
Burial will follow in the New Hope Baptist Church Cemetery.
Visitation will be held 5-7 p.m. Saturday, Nov. 10, 2012 at Welch Funeral Home in Starkville and 1-2 p.m. Sunday, Nov. 11, 2012 at First Baptist Church prior to service.
Welch Funeral Home of Starkville is in charge of arrangements.
He was the retired owner of New Process Cleaners and Minister of Music at Sturgis Baptist Church and also former Minister of Youth. He served three other churches as Minister of Music and Youth, New Hope Baptist Church in Longview, Cedar Bluff Baptist Church and Bethel Baptist Church in Columbus.
He blessed his customers with his music and the joy of the Lord at New Process Cleaners and also served his customers as counselor, legal guardian, friend and shoulder to cry on.
He is survived by his wife, Janice Henry Chesser of Mathiston; daughter, Heather Parrish (Andy) of Pheba; sons, Todd Chesser (Laura) of French Camp and Trey Chesser (Emily) of Northport, Ala.; sister, Becky Eaton of Tuscaloosa, Ala.; brothers, Kelly Parrish of Sarasota, Fla., Johnny Chesser and Gary Chesser, both of Starkville; grandchildren, Josiah, Elijah, and Mattie Grace Parrish, Breland, Ethan, Allie, and Annleigh Grace Chesser; and several nieces and nephews.
He was preceded in death by his parents, George D. Chesser and Mattie Sue Chesser; and brother, George A. Chesser.
Memorial donations may be made to UAB Kidney Foundation, Sturgis Baptist Church, or New Hope Baptist Church Cemetery Fund.
You can go online and sign the guest register at http://www.welchfuneralhomes.com.


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New VCPR classes starting
Valley City Parks and Recreation is offering two new classes, step aerobics and yoga, starting Monday.
Step Aerobics will be offered at the Rec Center starting Monday, April 2. This class is planned for Mondays and Thursdays from 5:15 p.m. until 6 p.m. in the fitness room upstairs at the Rec Center. The class will be low impact with an upbeat, fun atmosphere with easy to follow routines and light weights to strengthen bones & increase muscle mass. Classes will be instructed by Deb White.
Also, due to popular demand, Beginners Yoga will be starting on Tuesday, April 3, immediately following the regular class in the fitness room upstairs at the Rec Center. Classes run on Tuesdays and Thursdays from 7:30–8:30 for beginners, and advanced classes are from 6:30 p.m. until 7:30 p.m. Yoga helps increase strength & flexibility, lowers blood pressure, improves muscle tone, reduces stress and much more. Classes are instructed by Janice Berge.
For rates and additional information, call the VCPR office at 845-3294.
VCSU women get NCAA DII transfer
Valley City State University women's basketball coach Jill DeVries announced today that Paige Tompkins, a transfer from NCAA Division II Bemidji State University has signed a letter of intent to continue her academic and basketball career at VCSU.
Tompkins, a 6'1' post player from Milnor, transfers after completing her freshman year of eligibility at Bemidji. Last season she averaged five minutes of playing time in 17 games for the Beavers, and finished with 1.7 points and 2.1 rebounds per game.
Tompkins lettered in four sports at Milnor High School and will join the VCSU golf team as well.
"Paige is a great addition to our women's basketball program. She is a dual threat with her ability to shoot the three as well as be an offense presence in the paint for us next season." DeVries said.
In her career at Milnor High School, Tompkins scored over 1,000 career points and nabbed over 1,000 career rebounds. She was a three-time all-district and two-time All-Wild Rice conference performer, as well as a 2011 Lion's Class B All-Star.
-VCSU Athletics
DAC Baseball schedule
Dakota Athletic Conference baseball preseason tournament
*Designates home team
Saturday at Charlie Brown Field
11 a.m. — Jamestown College vs Dickinson State*
1 p.m. — Jamestown vs. Valley City State University*
3 p.m. —Dickinson vs. Valley City*
Saturday at Jack Brown Stadium, Jamestown
11 a.m. — Dickinson vs. Jamestown*
1 p.m. — Valley City vs. Dickinson*
3 p.m. — Valley City vs. Jamestown*
VCSU softball team on road
The Valley City State University is on the road this weekend in its final games before Dakota Athletic Conference play.
The Vikings kick off the Morningside Invitational this afternoon in Sioux City, Iowa, with games against Bellevue (Neb.) University and Northwestern (Iowa) College, and play four more games Saturday and Sunday.
VCSU starts DAC play Tuesday with a double header at 3 p.m. Tuesday in Jamestown.
-Scott Schlaufman
[1] http://www.times-online.com/sites/default/files/VCSU-Logo_14.jpg
[2] mailto:firstname.lastname@example.com


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Recently the U.S. Census Bureau released a statistic that may not surprise many, North Dakota has the highest rate of bars per capita in the nation with Wisconsin following closely behind. Barnes County and Valley City, however, actually have more bars per capita than the state as a whole. To learn the numbers and learn why this may be, read Friday's Times-Record.
This summer, youth spotted wearing a helmet during appropriate summer activities could find themselves being treated to free Dairy Queen ice cream by the Barnes County Sheriff's Department.
During the summer months, children across the state will be rewarded with a free Dairy Queen ice cream when spotted wearing a helmet while riding a bike, skateboard, scooter or wearing inline skates.
When "caught," law enforcement will "cite" the child by issuing them a mock ticket. The ticket will include a coupon for a free small ice cream cone at participating Dairy Queen restaurants.
The Valley City Park District is planning another summer of Music at the Courthouse on Wednesday evenings at 7:15 p.m. starting June 5. Local musicians are featured each week showcasing their talents for the community and surrounding area.
This year's Music at the Courthouse will kick off on Wednesday, June 5, with the Meyer Family from Valley City.
Read more in Friday's Times-Record.
Valley City police can now be seen by the public in new vehicles. Tahoes recently purchased by the Valley City Police Department are here and on the streets.
The vehicles at about $31,000 each, were purchased instead of sedans for practical reasons Valley City Police Chief Fred Thompson told the Times-Record in a previous interview. One will be used as a patrol vehicle while the other will replace an unmarked vehicle.
Read more in Thursday's Times-Record.
Springtime in Valley City means the official start of street construction, and workers have begun the last phase of an ongoing street project.
According to Chad Peterson, an engineer with KLJ, who is acting as the city's engineering firm, phase II of the 9th Avenue NW project is underway and scheduled to be complete later this year. For more on street projects, read Thursday's Times-Record
Earlier this month for members of the Valley City DECA chapter traveled to Anaheim, California to compete in a National DECA competition.
Friday Scott Hurlimann said Devon Lilinquist, Jarod Nelson, Kyle Knutson and Austin Svenningsen were the local DECA members attending the conference.
They attended the conference while competing against 16,000 other DECA members from around the United States and Canada.
Read more in Thursday's Times-Record.
The North Dakota Department of Transportation (NDDOT) along with the North Dakota Highway Patrol (NDHP) will be conducting automated testing on our Travel Information Map today from 9 a.m. until 5 p.m. to assist the NDHP with their new automated routing program.
Ten children in the Valley City area are riding safer following their participation in a car safety seat checkup sponsored by City/County Health District and the North Dakota Department of Health. The checkup took place Monday, May 20, at the ambulance garage.
With Memorial Day, the unofficial start of summer, past, it's time to get out the grill, dust off the spatulas, and let the grilling season begin. But first, grillers need to be aware of safety and know how to cook burgers, not themselves or their surroundings.
June and July are peak months for grill fires, according to the National Fire Protection Association. While gas grills cause more home fires, charcoal grillers also need to know that both types of grills pose a risk of fires.
Read more in Wednesday's Times-Record.
With a new executive vice president on board, a new Valley City Area of Chamber Commerce assistant, and growth within the Winter Show, Valley City is at a point that the Chamber doesn't want to miss.
Kay Vinje, who will become the executive vice president of the Chamber June 1, said, "The whole nation is looking at North Dakota right now, and then we're (Valley City) nestled in this perfect area. We've got people not wanting to live on the western side of the state, so we've got people calling from all over the nation wanting to move to Valley City."


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Snow and clouds don't dampen the spirits of Summer Boggess of New York City at Rainbow Curve. The chilly, wet weather temporarily closed the nation's highest throughway.
Cat rescued from engine of pickup truck after 28-mile ride
HACKETTSTOWN, N.J. (AP) — A cat has been rescued from the engine of a pickup truck after a 28-mile ride from Pennsylvania to New Jersey. Full Story
(Robert Capa/AP)
Rarely seen color photos by Robert Capa in Budapest exhibit
BUDAPEST, Hungary (AP) — Rarely seen color photographs by Robert Capa, the legendary Hungarian photographer best known for his battlefield pictures from the Spanish Civil War and D-Day, are being shown for the first time in Europe at the Budapest institution which bears his name. Full Story
(Photo by Darren Carroll/Getty Images)
Did Tiger Woods cheat with Amanda Dufner?
Lindsey Vonn reportedly caught golfer with his competitor's ex-wife, which is likely why they aren't dating anymore.


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We're back with another installment of our Dauphine Press Loves posts! As a team, we always find ourselves talking about our favorite things – blog posts we have read, images and articles in magazines and of course wedding and stationery details! With our Dauphine Press Loves posts we share our favorites right here on our blog. It gives you a little peek into the team creating your custom wedding stationery and hopefully provides a bit of inspiration!
Fonts can leave a lasting impression when it comes to wedding stationery. We love playing around with a mixture of different fonts and especially love seeing the countless combinations on all of our stationery! Whether you are using all block fonts, all script, or a combination of both, fonts are a great way to set the tone for your big day. Since the list of fonts goes on and on, we would like to introduce to you today some of our favorite script fonts.
{Kendra} Kendra loves how the varying thick and thin lines of Piel Script radiate elegance and really show the best of letterpress printing.
{Kristie} Carolyna Pro is a whimsical, calligraphic script that's both fun and classy, which is why Kristie is always delighted when she sees this font in stationery design!
{Abbey} Abbey adores the beautiful ornaments and delicate nature of Eloquence font. Combine this script with other serif or san serif fonts for a refined, polished look.
{Carissa} Belluccia Pro is Carissa's favorite script font with its abundance of glyph options and classic, handwritten feel.
We hope these favorites leave you inspired! Check out some of our letterpress wedding invitations and their fabulous font combinations on our Pinterest page and website. Don't forget to visit your local Dauphine Press exclusive retailer to get started on an astonishing design of your own!


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Hey guys, I know I'm new but I am willing to go through procedure for trading (Preferably Cash Payment - Half got, Half after).
I've been looking high and low for an Earthworm Jim Pocket Rocket with the box not necessarily unopened.
If anyone has one, give me your price.


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Midwest Living Review
"Mushroom Houses," the name given to 26 mid-20th-century Charlevoix homes, are the brainchild of Earl Young, a local architect. The houses, also known as Fairy Houses, were inspired by rocks he collected as a child as well as his love of Lake Michigan and the woods nearby. Featuring names like "Enchanted," "Abide" and the ever-so-apt "Half House," they are ingenious, impractical and unforgettable. Though none are open to the public, the Charlevoix Chamber of Commerce offers a handy driving-tour brochure. The rooflines' windswept curves resemble a breaking wave, often punctuated by chimneys that border on cartoonlike. Though one critic called them suitable for Smurfs, the houses are more haunting than whimsical, with undulating lines and heavy stone facades culled from local quarries. Young, a largely self-trained architect, sought inspiration, like Frank Lloyd Wright, through nature and attempted to integrate it in his designs. Utilizing limestone, fieldstone and sandstone, Young's elaborate stone residences celebrated local materials as well as the lake on which he lived. In 1924, Young purchased a large piece of property on Lake Michigan and began to build on the land he named Boulder Park. Five years later, he had built 10 homes, which he advertised simply, if ungrammatically: "There is no use paying rent. You can buy a house at the prices I have places for sale for." Though invited to design residences elsewhere, Young refused to build houses outside Charlevoix. Unfortunately, the houses were not always sensibly designed. For example, the draping rooflines often obscure windows and require residents to duck while entering. Complaints of impracticality did not bother Young, who retorted, "I design the roof first, and then shove the house under it." Additionally, the unconventional Young worked without blueprints. Driving by the houses does feel a bit awkward -- they are private homes, after all -- but it's a fun way to see some of Charlevoix's pretty residential areas and to learn a bit more about the town's most famous native son.


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Outnumbered is another favourite of mine and the wife's. For an actress who appears to be under ten years of age, Ramona Marquez (who was also in the Kings Speech) is absolutely hilarious!
Fear not RobStar. I'm pretty much unshockable when it comes to viewing habits. I watched (and loved) the first season of Ugly Betty, and it's hard to get much more camp than that! Let's just say when it comes to television, my habits are somewhat diverse, and there's not many shows I won't at least try once.


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EU: Economic deal with West Africa to bring duty-free access
Sixteen West African states are to sign a trade deal with the European Union in a move that opens up full duty-free access for more countries.
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SIOUX CITY, Iowa — Margaret Lamkin doesnt visit her grandchildren much anymore. She never flies. She avoids wearing dresses. And she worries about infections and odors.
Three years ago, at age 87, Lamkin was forced to wear a colostomy bag for the rest of her life after a virulent meat-borne pathogen destroyed her large colon and nearly killed her.
What made her so sick? A medium-rare steak she ate nine days earlier at an Applebees restaurant.
Lamkin, like most consumers today, didnt know she had ordered a steak that had been run through a mechanical tenderizer. In a lawsuit, Lamkin said her steak came from National Steak Processors Inc., which claimed it got the contaminated meat from a U.S. plant run by Brazilian-based JBS the biggest beef packer in the world.
You trust people, trust that nothing is going to happen, said Lamkin, who feels lucky to be alive at 90, but they (beef companies) are mass-producing this and shoveling it into us.
The Kansas City Star investigated what the industry calls bladed or needled beef, and found the process exposes Americans to a higher risk of E. coli poisoning than cuts of meat that have not been tenderized.
The process has been around for decades, but while exact figures are difficult to come by, USDA surveys show that more than 90 percent of beef producers are now using it.
Mechanically tenderized meat is increasingly found in grocery stores, and a vast amount is sold to family-style restaurants, hotels and group homes.
The American Meat Institute, an industry lobbying group, has defended the product as safe, but institute officials recently said they cant comment further until they see the results of a pending risk assessment by the meat safety division of the U.S. Department of Agriculture.
Although blading and injecting marinades into meat add value for the beef industry, that also can drive pathogens including the E. coli O157:H7 that destroyed Lamkins colon deeper into the meat.
If it isnt cooked sufficiently, people can get sick. Or die.
There have been several USDA recalls of the product since at least 2000, and a Canadian recall in October included mechanically tenderized steaks imported into the United States, but its not clear how many people were sickened.
In a 2010 letter to the USDA, the American Meat Institute noted eight recalls between 2000 to 2009 that identified mechanically tenderized and marinaded steaks as the culprit. Those recalls sickened at least 100 people.
But food safety advocates suspect the incidence of illness is much higher.
An estimate by the Center for Science in the Public Interest, an advocacy group, suggests that mechanically tenderized beef could have been the source of as many as 100 outbreaks of E. coli and other illnesses in the United States in recent years. Those cases affected more than 3,100 people who ate contaminated meat at wedding receptions, churches, banquet facilities, restaurants and schools, the center said.
But thats just one of the key findings from The Stars investigation, which examined Big Beefs processing methods, the use of drugs in cattle and the hazards they can pose for human health.
The Star examined the largest beef packers including the big four Tyson Foods of Arkansas, Cargill Meat Solutions of Wichita, Kan., National Beef of Kansas City, Mo., and JBS USA Beef of Greeley, Colo. as well as the network of feedlots, processing plants, animal drug companies and lobbyists who make up the behemoth known as Big Beef.
What The Star found is an increasingly concentrated industry that mass-produces beef at high speeds in mega-factories that dot the Midwest, where Kansas City serves as the buckle of the beef belt. Its a factory food process churning out cheaper, and some say tougher cuts of meat that can lead to illness and death. The Stars other key findings:
Large beef plants, based on volume alone, contribute disproportionately to the incidence of meat-borne pathogens.
Big Beef and other processors are co-mingling ground beef from many different cattle, some from outside the United States, adding to the difficulty for health officials to track contaminated products to their source. The industry also has resisted labeling some products, including mechanically tenderized meat, to warn consumers and restaurants to cook it thoroughly.
Big Beef is injecting billions of dollars of growth hormones and antibiotics into cattle, partly to fatten them quickly for market. But many experts believe that years of overuse and misuse of such drugs contributes to antibiotic-resistant pathogens in humans, meaning illnesses once treated with a regimen of antibiotics are much harder to control.
Big Beef is using its political pull, public relations campaigns and the supportive science it sponsors to influence federal dietary guidelines and recast steaks and burgers as health foods people can eat every day. It even persuaded the American Heart Association to certify beef as heart healthy.
Big Beef, industry critics contend, has grown too big for Big Government to lasso.
Indeed, the U.S. beef industry is twice as concentrated as it was when President Teddy Roosevelt took on and beat the old Armour, Swift, Cudahy and Morris beef trust in the early 1900s.
Roosevelt, remarked Montana rancher Dan Teigen, would be spinning in his saddle.
Thanks in large part to the Midwests grassy plains and ample row crops, the United States produces 26 billion pounds of beef a year from 34 million cattle more than any other country.
Four of the seven largest beef slaughterhouses each capable of killing 6,000 head a day are in Kansas, which leads the nation in meat processing.
The big slaughterhouses are among the last vestiges of old-line American manufacturing, except that they take things apart instead of putting them together. Meat slaughter and processing employs 260,000 people, and Big Beefs highly efficient plants supply a large share of those jobs in the Midwest.
As a result, despite recent price hikes, beef costs less in the United States than anywhere in the world. It has become Americas crude oil in high demand worldwide, including faraway lands where a newly minted middle class is acquiring a taste for more expensive protein.
But some independent ranchers, members of Congress and food safety advocates question the wisdom of processing so much beef at such speeds, arguing that factory food is more likely to trigger pathogen outbreaks.
Their reasoning: When processing speed and volumes rise, so do the chances for contamination to be introduced and spread widely from its source to other meat inside the plant and at other plants that process it further. In fact, most of the lawsuits that Seattle attorney Bill Marler has filed against the meat industry winning a total of $250 million in judgments on behalf of children who suffered kidney failure by eating bad hamburger were against big packing plants, where he said the problem begins.
E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration and, in severe cases, kidney failure. The very young, seniors and people with weak immune systems are most at risk. A recent lawsuit against National Steak and JBS noted that there are an estimated 73,480 illnesses linked to E. coli O157:H7 infections each year in the United States, leading to 2,168 hospitalizations and 61 deaths.
USDA data analyzed by The Star show that large plants have had higher rates of positive E. coli tests than smaller plants. Federal meat safety officials said the latest data show those differences are disappearing.
But they acknowledged that the volume of meat a plant produces is a key issue. A USDA study published in March showed that from 2007 through 2011, E. coli positives at very small plants resulted in only 465,000 pounds of contaminated beef. A slightly lower rate of positive tests at large plants, however, produced more than 51 million pounds of contaminated beef.
Regardless, USDA officials and other experts agree that most E. coli generally originates at larger slaughter plants, where pathogen-laden manure is a bigger problem because thats where cattle are coming in from the feedlots.
Federal inspection records obtained by The Star under the federal Freedom of Information Act include hundreds of references to fecal contamination problems at four of the largest beef slaughter plants in Kansas, Nebraska and Colorado. For example, at Tysons Dakota City, Neb., beef plant, inspectors noted: massive fecal contamination; multiple carcasses with varying degrees of fecal contamination; periods of very significant fecal, ingesta and abscess contamination.
Another federal inspector at Tyson found a piece of trimmed fat approximately 14 inches long with feces the length of it, and another noted, fecal contamination . . . was so great . . . couldnt keep up.
But Tyson officials said such reports only provide a snapshot of beef production. The company said it has added two full-time safety technicians at the plant, as well as additional workers, to assess carcasses and make sure fecal contamination is eliminated.
USDA and beef industry officials point out that E. coli illnesses have dropped dramatically in recent years, although the Food Safety and Inspection Service cautioned that no consistent trend has emerged in recalls of contaminated beef.
A miracle has occurred in the beef industry, said Janet Riley, senior vice president for public affairs at the American Meat Institute. Beef is safer, more affordable and more plentiful than it ever has been.
James Marsden, a food safety professor at Kansas State University, told The Star that processors and the USDA could do better with mechanically tenderized steaks.
E. coli is impossible to eradicate from beef cattle, he said. But a key to eliminating it in mechanically tenderized steaks is to use interventions such as spraying lactic acid on the meat to reduce or eliminate surface contamination. Some companies do that, he said, but the USDA does not require it.
None of that, however, prevented Lamkins illness after eating beef that had been mechanically tenderized, according to a lawsuit she filed last year.
I was amazed to learn how these steaks are processed, Lamkin said. I never dreamed of anything happening like this.
More and more, the beef industry is using machines with automated, double-edged blades to cut through muscle fibers and connective tissue to penetrate tougher cuts of meat.
Hollow needles are sometimes used to inject flavorings, or what the industry calls digestive agents. Marinades also may be added to meat, which can add to contamination risks.
Surveys of beef producers by the USDA found that most use mechanical tenderization to improve quality. A large percentage of mechanically tenderized meat the industry produces at least 50 million pounds a month winds up in family-style restaurants, hotels, hospitals and group homes.
For Big Beef, mechanically tenderized meat is all about bigger profits, according to food safety advocates. However, the beef industry doesnt widely publicize the process, and some food safety advocates say the reason is such labeling can lead to sales declines.
The American Meat Institute, citing a 2008 USDA study, has maintained that the risk of illness from E. coli O157:H7 in such products is not significantly higher.
But a more recent study published last year in the Journal of Food Protection found that bladed and marinated steaks were two to four times riskier than those that had not been mechanically tenderized.
Some experts say Big Beef is relying on the process more and more because beef is getting tougher.
Changes in animal feeding practices are causing cattle to come to market sooner, said David Theno, a beef industry consultant and leading food safety expert. Those animals often have less marbling and may be less tender than animals that spend more time in feedlots, he explained.
Theno, who helped the Jack in the Box restaurant chain reform its practices after an E. coli O157:H7 outbreak in the 1990s, said problems with mechanically tenderized meat can arise because many consumers dont want their steaks overcooked. But failing to heat them sufficiently can allow pathogens to survive.
Such risks have been identified for quite some time, said Carlota Medus, principal epidemiologist for Minnesotas health department.
We have seen it (mechanically tenderized meat) as a vehicle for outbreaks since 2003, she said. Its not as risky as ground beef, but it is definitely riskier than an intact steak.
USDA research also discovered an ominous phenomenon in mechanically tenderized and marinated meat. The 2011 Journal of Food Protection article warned that cooking highly contaminated bladed steaks on a gas grill even at 160 degrees like hamburger might not kill all E. coli bacteria.
Those remaining living pathogens, ironically called fortuitous survivors by scientists, survive because of cold spots in the meat.
The American Meat Institute has said that blade-tenderized steaks are just as safe as other steaks if the meat is properly cooked. The institute also found that if researchers had allowed the steaks to rest and continue cooking for an additional three minutes before taking their samples, those remaining fortuitous survivors may have been killed.
Food-safety advocates, however, point out that most consumers, restaurants and grocery stores dont know theyre buying bladed meat and therefore dont know it should be cooked more thoroughly. The Safe Food Coalition strongly believes such products pose a serious and unnecessary threat to public health.
Not every beef company uses mechanical tenderizers, though all of the big four packers acknowledged using them at some point in their production process. But Big Beefs slaughterhouses are only the first stop in the meat distribution network, and mechanical tenderization can happen anywhere up to and including the point of sale, such as grocery stores.
It doesnt matter where in the process it occurs, said Pat Buck, who co-founded the Center for Foodborne Illness, Research and Prevention after her 2-year-old grandson, Kevin, died from eating E. coli-contaminated ground beef.
But once it occurs, whether its at processing, retail or somewhere in between, we believe it is the obligation of the person who does it to label it.
Problems with contaminated mechanically tenderized beef are growing and becoming international in scale.
Just this fall, an estimated 2.5 million pounds of E. coli-contaminated meat, including mechanically tenderized cuts quietly crossed the Canadian border into the United States before being caught by inspectors.
The bad meat came from XL Foods Inc. and triggered the largest meat recall in Canadian history.
As of late October, according to the Canadian Food Inspection Agency, 17 people became sick in that country, including at least five who ate mechanically tenderized steaks. The Canadian recall came too late in the United States. Some of the meat already had been distributed in at least 30 states to retailers such as Wal-Mart and Sams Club.
By now, the contaminated meat has likely been eaten, frozen or thrown away, and so far no illnesses connected with the outbreak have been documented in the United States. The Centers for Disease Control and Prevention is still investigating.
But if youre reading about the contaminated Canadian meat for the first time, its probably because the outbreak received scant attention in the United States.
Rather than recall the imported meat, the USDA issued what it called a Public Health Alert in late September. An alert is a lower enforcement action than a recall.
While the Canadian Food Inspection Agency has actually issued recall announcements, (the U.S. government) is still releasing vague Public Health Alerts, said Wenonah Hauter, executive director of Food & Water Watch.
E. coli outbreaks, for mechanically tenderized steaks and ground beef, are difficult to trace to their source because the beef production system is complex and the food safety enforcement system is broken, according to food safety advocates and members of Congress.
The Star found that Robert Danell, a 62-year-old man with Down syndrome, died after he and one other at a group home in Sauk Rapids, Minn., fell ill as part of the same E. coli outbreak involving the steak that made Lamkin sick.
Health officials were never able to pin down whether Danell or the other victim at the group home ate mechanically tenderized steak, contaminated hamburger also found in the same outbreak, or instead were exposed to the feces of those who did.
Danell was hospitalized on Jan. 9, 2010, suffering from bloody diarrhea. He died of kidney failure 10 days later.
Today, Danells brother, Bill, can only wonder why the E. coli contamination couldnt have been prevented.
They figured out it was E. coli, and by that time, there was no way to treat it, and that pushed him into his early death, said Bill Danell, whose family didnt take legal action.
Even though his brother lived much longer with Down syndrome than anyone predicted, his death was unexpected. Now all his family is left with are memories.
Sometimes he would take the bus downtown, transfer to another bus and go to the Army recruiting station and try to join up. He did that every day for a while, Bill Danell said.
In the end, victims such as Lamkin often must go to court to find out why they became ill.
Early last year, Lamkin sued Oklahoma-based National Steak Processors, the company that allegedly mechanically tenderized the beef that Lamkin ate at Applebees. The company declined comment.
Lamkins steak was claimed to be part of a USDA recall announced on Christmas Eve 2009. It involved 248,000 pounds of meat from National Steak. Those steaks, and additional contaminated ground beef, sickened 25 people in 17 states, according to the Minnesota Department of Health.
Health department records show that 14 of the 25 known victims reported eating steak, some of which were mechanically tenderized, at one of several family-style restaurants.
Health officials believe, and lawsuits alleged, that the original source of the contaminated steaks was a JBS plant.
Those records indicate JBS Colorado plant may have provided contaminated meat that was mixed into ground beef in Kansas and distributed in Minnesota and elsewhere.
But the USDA told Minnesota health officials that the trace back investigation was not considered sufficiently strong to conclusively implicate that company (JBS).
USDA officials told The Star that JBS Greeley plant was a supplier of interest, but ultimately they could not find information sufficient to make that conclusion.
After Lamkin sued National Steak Processors, the company then sued JBS, alleging that JBS had provided them with the E. coli-contaminated steaks in the first place.
JBS denied the allegation in court, but when Lamkins lawsuit was settled in August, JBS and National Steak both contributed to her settlement. The details of that settlement, which did not assign blame, are not part of the court record.
JBS told The Star that the settlement is not an acknowledgement that they sold the contaminated meat blamed for Lamkins illness. Instead, spokesman Cameron Bruett insisted, it is an acknowledgement of the potential costs and the uncertainty in any litigation claim like this. I think both us and National felt it was in the best interest of the consumer to . . . share the costs of this settlement.
As for JBS being the source of the additional contaminated ground beef identified in the same outbreak, Bruett said, Weve never seen any proof of that claim.
Applebees, which was not named in Lamkins lawsuit, said all the restaurant chains menus include an FDA-compliant consumer advisory reminding guests that consuming raw or undercooked meat may increase the risk of contracting a foodborne illness.
The statement added that all of the quality meat products that Applebees is proud to serve . . . are sourced from USDA-compliant suppliers.
Until now, E. coli has been primarily a concern with ground beef. Part of the problem is that some plants mix ground beef from different countries and different cattle, commingling the meat to get the right level of fat content.
Medus, the epidemiologist who directed the Minnesota investigation, said the case illustrates how difficult it is to unravel a common source outbreak involving two different products (ground beef and mechanically tenderized meat.)
Although the contaminated steak was recalled, bottom line, we didnt go to the next step, which would have been a recall at JBS, she said.
Earlier this year, the USDA proposed improvements in its system for tracing contaminated meat.
But some large packers agree more needs to be done.
We believe there is room for improvement . . . that will lead to more timely actions and potentially fewer illnesses, Cargill officials told The Star.
Lamkins and Danells illnesses, and those of two dozen others, shouldnt have come as a surprise to federal regulators and the beef industry.
For years, the USDA has urged the industry to voluntarily label such products, but found in 2008 that few beef plants were doing so. Costco is among stores which do label such products as being bladed. Those labels advise consumers that for your safety USDA recommends cooking to a minimum temperature of 160 degrees.
Not labeling mechanically tenderized beef jeopardizes consumers and puts health officials at a disadvantage if theres an outbreak of E. coli, experts said.
The meat associations do not want labeling on their products because they believe that it will cause confusion and reluctance to buy the product, said Buck of the Center for Foodborne Illness.
Pleas to the USDA to force the labeling of mechanically tenderized meat went unheeded for years.
Even one food industry group complained that restaurants cant tell the difference between a regular steak and a mechanically tenderized steak, especially when frozen. The Conference for Food Protection asked the USDA in 2010 to require labels for it.
Without clear labeling . . . food retailers including restaurants and retail stores, and consumers do not have the necessary information to safely prepare these products, the conference said.
The recent Canadian E. coli outbreak prompted health officials there to consider labeling mechanically tenderized steaks and the Canadian government advised food preparers to cook them to 160 degrees.
In the United States there has been no such public advisory and there still are no special labeling requirements.
For now, the USDA recommends cooking all beef steaks mechanically tenderized of not to a minimum internal temperature of 145 degrees, then letting them sit for 3 minutes.
While slow to respond, however, the USDA has begun a complex and lengthy process that could eventually require more specific labels for mechanically tenderized beef steaks. As part of that process the beef industry, the public and consumer groups will have an opportunity to comment on the proposal, which could be changed, or even dropped.
The USDAs Food Safety and Inspection Service declined to discuss specifics of the proposal, including its risk assessment, because its under review.
The American Meat Institutes position on the issue may be changing.
In 2009, after the outbreak that sickened Lamkin and the others, a statement on the Institutes website called for an investigation, but noted that USDA research had found that mechanically tenderized steaks are comparable in safety to other steaks.
As a result, they added, we dont believe that special labeling declaring the mechanical tenderization process will provide meaningful or actionable information to consumers.
Today, Institute officials maintain that statement does not mean they oppose labeling those products.
Our position was the right position at that time, Institute spokeswoman Janet Riley told The Star recently. We are on the cusp of a great deal of new information (from the USDA) that will prompt careful review and, possibly, a change.
However Riley added: Labeling is not a magic bullet. We know consumers often dont read labels or follow the instructions that are there.
The USDAs Office of Inspector General reported in March that it visited six large beef slaughter plants and determined that overall industry was taking appropriate steps to help ensure that U.S. beef is safe from E. coli contamination.
As the inspector general put it: When positive test results were found, plants were conducting investigations to determine the cause and applied corrective actions.
But the key phrase, critics point out, is when positive test results were found. Some meat processors, they suspect, dont look hard enough.
Thats because the federal governments meat inspection program, called Hazard Analysis and Critical Control Points (HACCP), is implemented by meat producers, not government.
The government requires meat plants to verify that their food safety systems work, but it does not require them to actually test meat, nor does it set standards for plants that do.
For example, some in the beef industry acknowledge that they do not test their mechanically tenderized steaks for E. coli, as they do ground beef, because they believe the risk of illness is lower. JBS acknowledged they dont test those steaks.
Plants that do test meat must make results available to federal inspectors if asked, but they are not required to alert the government of results that are positive for pathogens.
Indeed, some federal meat inspectors have sarcastically suggested that HACCP should stand for Have a Cup of Coffee and Pray or Hardly Anyone Comprehends Current Policy.
Our food safety system is broken, former U.S. Rep. Bart Stupak, a Michigan Democrat, declared during a 2008 congressional hearing after the USDA initiated 20 beef recalls in 20 months.
Although the scientific principles behind HACCP are sound, Stupak said, many experts contend that it actually decreased federal oversight because of industrys self-reliance on self-inspection.
The internal USDA audit this year found that federal inspectors need to provide plants with better guidance. In some cases, plants were able to use their HACCP programs to sidestep regulations.
Such loopholes, the audit noted, led to problems such as a 2011 incident in which a plant shipped about 80,000 pounds of beef after it received multiple positive E. coli tests.
USDA officials said they are always looking for ways to improve their oversight. Those officials, who wouldnt speak for attribution, said: There has been a whole shift in our focus, and we are much more a scientifically based public health regulatory agency than ever before.
When contaminated beef does hit the market, recalls are the primary tool the USDA uses to minimize risk to consumers. But their effectiveness is limited, federal data show.
For instance, an analysis by The Star shows that since 2005, nearly 18 million pounds of E. coli contaminated beef has been recalled. Of that, far less than half was recovered.
Yet another victim of the same E. coli outbreak that sickened Lamkin and Danell wishes today that the bad meat she ate wasnt on the market.
Ashley Ashbrooks parents took her to dinner at Applebees in her hometown of Ashtabula, Ohio, in early November 2009, to celebrate straight As she earned during her senior year in high school.
Ashbrook, who was 17 at the time, ate a medium-rare sirloin steak that she did not know had been mechanically tenderized. She later contracted an E. coli 0157:H7 infection that was complicated by hemolytic uremic syndrome, the most common cause of kidney failure in children. Ashbrook sued National Steak and JBS in a case settled Nov. 26 for an undisclosed amount, although both companies denied any liability.
Ashbrooks kidneys shrunk to half their normal size, her kidney function remains abnormal, and she suffers from high blood pressure and anemia, she said.
Eventually, she may need dialysis or a kidney transplant.
I still have high blood pressure and I get very fatigued because of the anemia. I have to take a break going up the stairs of my apartment and I feel like an old lady sometimes, said, Ashbrook, now 20 and a student at Kent State Universitys Ashtabula campus.
I had never heard of anything like this (mechanically tenderized steak) before. . . . I went to a small restaurant recently not a chain and I asked the lady if it was blade tenderized, and she didnt know. She said she had no clue, so I said, Ill have it well-done.
The Kansas City Stars Bob Cronkleton contributed to this report.


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The City of Alexandria's Family Fall Festival is scheduled for Saturday, October 16, from 10 a.m. to 3 p.m., at Armistead L. Boothe Park, 520 Cameron Station Blvd. The event will be held rain or shine. In the event of inclement weather, the Festival will move indoors to Samuel W. Tucker School, 435 Ferdinand Day Dr.
Entertainment features Beale Street Puppet Theatre and the sounds of "Banjer Dan", Aka Dan Mazer, solo acoustic performer playing styles "from bluegrass and beyond" on banjo, guitar, mandolin and dobro. Children friendly and family activities include exhibits from the Jerome "Buddie" Ford Nature Center and the Alexandria Fire Department; face painting, pumpkin painting, hay rides, a visit from Robbie the Recycling Squirrel and more.
New for 2010: Tickets will be sold for the pony rides, moon bounce, bouncy boxing and scarecrow building at $5 each or 4 for $15. Food and beverages will be available for purchase.
This festival is sponsored by the Department of Recreation, Parks and Cultural Activities in partnership with the Browne Academy of Alexandria.
Armistead L. Boothe Park is located near the intersection of Edsall Rd. and Pickett St. adjacent to Samuel L. Tucker Elementary School. Limited parking is available at Armistead L. Boothe Park. The public is encouraged to bike, walk or take public transit to the event. For DASH schedule information, call 703.370.DASH or visit dashbus.com. For Metrobus schedule information, call 202.637.7000 or visit wmata.com.
Bicyclists may visit alexandriava.gov/localmotion for the City's Bikeways Map, which features the City's best on-street and off-road bikeways, as well as locations of grouped bicycle parking.
For additional information, call the City's Special Events Hotline at 703.746.5592 or visit alexandriava.gov/recreation.
The City of Alexandria is committed to compliance with the City's Human Rights Code and the American with Disabilities Act. To request a reasonable accommodation or to request materials in an alternative format, please contact Cheryl Lawrence, Office of Special Events, at 703.746.5419 (TTY 703.838.4902) or email email@example.com.
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1108 Jefferson St.
Alexandria, VA 22314703.746.4343Fax: 703.838.6344Email: Information
Office Hours
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James B. Spengler


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The home to some of Bangkok's best restaurants
Dusit Princess Srinakarin is home to some of Bang Na's best restaurants with a selection of delicious dining options sure to satisfy a wide range of tastes.
The Chinese Restaurant
At The Chinese Restaurant, experience authentic Cantonese and Szechuan cuisine with a contemporary twist in a cosy, modern space. The menu is highlighted by handmade dim sum, signature Peking Duck and Hong Kong-style noodles. The genial atmosphere is perfect for a casual meal or for a business meeting in one of the restaurant's four private dining rooms.
Lunch: Daily, 11:30 to 14:30
Dinner: Daily, 18:30 to 22.00
Square One
Located on the lower ground level with soothing views of the hotel gardens through floor-to-ceiling windows, Square One focuses on fresh and healthy dishes, with a selection of regional Thai specialties and cuisines from the Mediterranean and California. An all-day a la carte menu is available along with breakfast, lunch and dinner buffets.
Hours: Daily, 06:00 to 22:30
Gourmet by Dusit Princess
Gourmet by Dusit Princess serves freshly baked bread, cakes, biscuits and pastries along with a selection of sandwiches, all made in the on-site kitchen. Grab a treat to go, sit down and relax over a morning coffee or simply enjoy some afternoon tea.
Hours: Daily, 08:00 to 21:00
Wine @ 53
With over 60 traditional and new world wine selections in stock, Wine @ 53 is Bangkok's best destination for oenophiles. Pair your favourite wine with one of the signature dishes prepared by our master chefs and prepare to be dazzled.
Hours: Daily, 12.00 to 22:00


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CSS Luxury is a css gallery, created by designers for designers. With simplicity and functionality in mind, we structured the site on four main categories: color, structure, style & type, so, you the designer, can find the inpiration for you website design very fast and focused.
The site is developed to act as a portal, so submit your best css design and we assure the bridge in the www community.


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Deuel remembered for service to countyBy Gordon Dritschilo
Staff Writer | February 16,2013Toby Talbot / AP File Photo
Former Rep. Danny Deuel, D-West Rutland, speaks in the Vermont House about a flag-burning resolution in January 1995. He died this week at 66.Danny Deuels friends remembered him Friday as someone who tried his best for his community both in the classroom and in the Statehouse.
Deuel, a 32-year teacher and four-term legislator, died Wednesday at the age of 66.
Danny cared a lot about the poor towns he represented, said Michael Klopchin of Clarendon, who ran and served with Deuel in the state Legislature for two terms. He spoke for all the towns in the district.
Deuel graduated from Castleton State College in 1969, taking a job at West Rutland School where he taught math and, for the first few years, coached boys basketball. He had a good run as coach, scoring 100 wins and taking his team to the finals twice, winning the state championship in 1973.
He was an all-around Vermonter, a deer hunter, said Perry Waite of Pawlet, another of Deuels contemporaries in the Statehouse.
Waite fondly recalled driving a milk truck along a back road between Clarendon Springs and Ira and coming across Deuel hunting.
Anything for the county he worked with everybody to get it done, Waite said. I never knew a better guy than Danny.
Deuel had one particular accomplishment with real significance for Waites district.
We got a brand new school down here in the Mettowee Valley, he said. If Danny hadnt been chair of Education, things couldve gone a different way. He did a lot of good for the city and the state.
Deuel served 11 years on the West Rutland Select Board before running for the Legislature in 1992. The Democrat spent four terms representing West Rutland, Proctor, Clarendon and Ira in the Vermont House of Representatives. During that time he served on the Ways and Means and Education committees.
Danny was a numbers kind of guy, Klopchin said. Everyone thought he was primarily concerned about numbers, bottom-line kind of stuff. In reality, Danny was a very warm person, had a lot of sentimental feelings toward things. He backed vets issues to the hilt. He cared about kids anything that had to do with schools, school funding.
As a part of the House Ways and Means Committee, Deuel was involved in the creation of Act 60, Vermonts education funding law.
He was a person who understood and believed in the right of every child to an equal education, said Michael Obuchowski, who was then the speaker of the House.
In 2000, when he decided not to run again, Deuel listed work on Act 60 as his greatest accomplishment in the Legislature.
The reason I went to Montpelier in the first place was because I didnt think the kids in our towns were getting a fair shake, he told a reporter at the time.
Other achievements he listed at the time included getting money for improvements to the Marble Bridge in Proctor, to buildings on Marble Street in West Rutland, and to the town halls in West Rutland and Ira.
@rutlandherald.comMORE IN Local & StateRecovery takes time, patience and a desire to change. Full StoryMayor Louras wants the city to have a better idea on what to pay its department heads. Full StoryThe Rutland Town Select Board plans to appoint a new member next week who will serve until a... Full Story
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Congratulations to the 2015 Maryland State Cup Champions! Everyone from the Maryland State Youth Soccer Association is excited for your most recent accomplishment and wishes you the best of luck as you travel to Barboursville, West Virginia on June 25-30, 2015 to compete in the 2015 US Youth Soccer Region I Championships!
Championship team photos will be posted below as they become available.
U12 Boys: BETH BLUE 02
U12 Girls: MUFC North 02 Red
U13 Boys: BCEL Darby 01/02
U13 Girls: FRED FC Frederick '01
U14 Boys: BCEL Dynasty 00/01
U14 Girls: PSC Strikers
U15 Boys: MDIND Fewster FC
U15 Girls: FRED FC Frederick '99
U16 Boys: BCEL 98/99
U16 Girls: ASA Azzurri
U17 Boys: MSC Falcons
U17 Girls: MRM Coyotes
U18 Boys: SEVP Fever
U18 Girls: SAC Premier Blue Kickers
U19 Boys: BAYS Chelsea
Click here to view the State Cup game schedule. Please support your friends, club, and community at large by being a respectful fan!
Click here for driving directions to the Maryland SoccerPlex.
Click here for driving directions to Oakdale High School.
Welcome to the 2015 Maryland State Cup competition! This is the first leg of the U.S. Youth Soccer National Championship Series and is the premier championship tournament in the state. Teams from all corners of the state will battle each other to earn the coveted title of State champions. Winners in our State championship will represent Maryland at the Region I Regional championships, in Barboursville, West Virginia, where they will compete against teams from 12 other states. The U-13 through U-19 regional champions will move on to the National championships which will be held in Tulsa, Oklahoma.
New for the 2015 State Cup:
The online application for the 2015 MSYSA State Cup is scheduled to open January 5, 2015. The deadline to submit an application is Wednesday, February 12, 2015. Please make sure your application is submitted before the deadline.
The State Cup Draw is scheduled to be held on Saturday, March 7, 2015 at 1:00pm. ALL TEAMS are required to send a representative to the State Cup Draw. For more information, please refer to the State Cup timeline.
The initial first round of 32 will be played at a location to be determined. The remaining four rounds of 16, 8, semifinals and finals will be played at the Maryland SoccerPlex in Germantown, MD. The Maryland SoccerPlex continues to be the best soccer facility in the entire U.S. Northeast region.
The MSYSA website will have all the current information concerning the State Cup dates and schedules including help with questions on registration and fees. The MSYSA website changes frequently with alerts and updates. Please make a habit of continually checking the website over the duration of State Cup.
We are looking forward to an exciting, competitive and safe environment for State Cup 2015. We hope to see you there!
Shaun Fleming
State Cup Director
At the October 2014 MSYSA Executive Board meeting, a motion was made by the MSYSA State Cup Committee that the 2015 MSYSA State Cup rules be adopted. As such, Rule 2.1.3., as listed in the 2014 State Cup rules, would be eliminated. This rule stated that "MSYSA will accept teams that play in a mixed US Youth Soccer and other US Soccer Federation member league as long as the team plays in a US Youth Soccer only division."
For the 2014 State Cup year, MSYSA implemented a State Cup verification form in which any team using a league that was not MSYSA "pre-approved" would need to have their games verified by the league administrator. The administrator and the team representative verified that the games played in the league were done so in accordance to the stated 2014 MSYSA State Cup rules. During the year, it was brought to the attention of the MSYSA that although the verification form had been "signed off", there had been teams, in fact, that were not in accordance with this rule.
The MSYSA maintains a strong sense of fairness and equity, and as such, considered the ramifications of limiting state cup qualifying leagues. It was agreed that since the opportunity to play in a winter and spring league was a viable option and that maintaining the integrity of the MSYSA State Cup and the US National Championship Series was of extreme importance, that MSYSA would only consider leagues that consisted of USYSA-only teams as an MSYSA State Cup qualifying league. This motion was voted upon and passed by the MSYSA Executive Board.
The US Youth Soccer National Championship Series is the country's most prestigious national youth soccer tournament providing teams from US Youth Soccer's 55 State Associations the opportunity to showcase their abilities against the best in the nation while emphasizing teamwork, discipline and fair play. The yearlong competition begins with over 185,000 players on over 10,000 teams in the US Youth Soccer State Championships. These champions and selected wildcard teams, through US Youth Soccer Regional Leagues, advance to compete in one of four US Youth Soccer Regional Championships. Champions (U-13 through U-19) from each regional event advance to the US Youth Soccer National Championships. The Under-14 through Under-18 Boys and Girls age groups have four teams representing the US Youth Soccer National League, in which the top two teams in each gender age group division earn a direct path to the National Championships. Overall, the US Youth Soccer National Championship Series provides the nation's top collegiate coaches with the premier stage to identify and scout the most coveted players in the country.
State Cup Rule 2.1.3. reads "During the current seasonal year, all teams, except U19, must play in a fall winter, or spring affiliated MSYSA member sanctioned US Youth Soccer league. The team must compete in at least a 4-team approved league during the current seasonal year in its State Association, US Youth Soccer Regional League, US Youth Soccer National League or with its State Association's permission in another State Association...."
It is important to note that only USYS/MSYSA cards and rosters are to be used for all teams seeking qualification into the Maryland State Cup.
The below is a list of Maryland State Cup qualifying leagues:
League Code
State Association
*U12 teams that are using BBSL for cup qualification must play small-sided with USYS/MSYSA cards and rosters
Baltimore Beltway Soccer League
Club Champions League
Central MD Short Sided League
Maryland United Winter Soccer League
National Capital Soccer League
Columbia Winter Soccer League
Olney/Bethesda Soccer League
Washington Area Girls Soccer
Old Dominion Soccer League
Region I Champions League
Region I
Mid Atlantic Soccer League
US Youth Soccer National League
Updated 1/7/15
It is the responsibility of the clubs/teams to be famaliar with all Cup rules.
All State Cup Dates listed are to be considered tentative except for roster freeze dates and applications dates. Changes can and will be made based upon field availability, numbers, weather and other considerations.
Friday, January 5, 2015
2015 State Cup Application Opens, U12-U19
Wednesday, February 12, 2015
State Cup Application Closed,
Closed at 5:00pm. All applications must be completed, accompanied with payment and bond, approved league roster and received in or emailed to the state office by 2/17/15, 3:00pm.
Saturday, March 7, 2015,
State Cup Draw, U12-U18
Turf Valley Spa and Resort
2700 Turf Valley Road
Ellicott City, Maryland 21042
Each club playing in the Maryland State Cup is required to send a representative from their club and is responsible for disseminating information presented at the draw to their club teams that are participating in the 2015 Maryland State Cup. More info: http://msysa.org/tourn/index_E.html
Tuesday, March 24, 2015
Roster Freeze Date for the following teams: U14 Boys, U15 Boys, U16 Boys, U17 Boys
Frozen at 5:00pm. This early freeze date is for teams of a particular age-gendered bracket that must compete in "PLAY-IN" games. This is determined by more than 16 teams in a particular age-gendered bracket.
Saturday, March 28, 2015
Play-In Games
18031 Central Park Circle
Boyds, Maryland 20841
For teams of a particular age-gendered bracket of more than 16 teams.
Sunday, March 29, 2015
Play-In Games
Oakdale High School
5850 Eaglehead Drive
Ijamsville, Maryland 21754
Saturday, April 4, 2015
Tuesday, April 7, 2015
Roster Freeze Date for the following teams: U12 Boys, U13 Boys, U12 Girls, U13 Girls, U14 Girls, U15 Girls, U16 Girls, U17 Girls
Frozen at 5:00pm. This freeze date is for teams of a particular age-gendered bracket that begin play at the Round of 16.
Saturday, April 11, 2015
Round of 16
Sunday, April 12, 2015
Round of 8
Saturday, April 18 and Sunday, April 19, 2015
Round of 16/8
Sunday, April 26, 2015
State Cup Semi-Finals, U12-U17
Thursday, April 30, 2015
Roster Freeze Date, U18
Frozen at 5:00pm.
Saturday, May 2, 2015
Save the Date
Sunday, May 3, 2015
State Cup Finals, U12 – U17
Saturday, May 9 and Sunday, May 10, 2015
State Cup Games, U18
Saturday, May 16, 2015
Sunday, May 17, 2015
Semi-Finals, U18
Wednesday, May 20, 2015
State Cup Application Closes, U19
Closed at 5:00pm. All applications must be completed, accompanied with payment and bond, approved league roster and received in or emailed to the state office by 5/23/15.
Thursday, May 21, 2015
Roster Freeze Date, U19
Frozen and 5:00pm
Friday, May 22, 2015
State Cup Draw, U19
MSYSA State Office
Monday, May 25 – Friday, May 29, 2015
State Cup Games, U19
Games will be scheduled by MSYSA and held during the week with all games being completed by 5/29/15.
Saturday, May 30, 2015
Finals, U18 & U19
June 25 – June 30, 2015
Barboursville, West Virginia
July 19 – July 26, 2015
Tulsa, Oklahoma
The Maryland State Cup Draw will be held on March 7, 2015 at 1:00pm at the Turf Valley Resort, 2700 Turf Valley Road, Ellicott City, Maryland 21042. This event is open to all individual team officials who wish to attend; however it is important to note that each club playing in the Maryland State Cup is required to send a representative from their club and is responsible for disseminating information presented at the draw to their club teams that are participating in the 2015 Maryland State Cup. Additionally, the club representative will be responsible for delivering cup match balls to all of the club teams that do not have a team representative present. All age divisions will be holding their draws simultaneously of each other. Although this change will allow for a more streamline and efficient draw, a club representative will not be able to attend all of the age division draws at one time. As such, attendance by team representatives are not mandatory but highly encouraged as the draw for all age groups will be held concurrently.
It is important to note that per the 2015 Maryland State Cup Rules, "...Each participating team must be represented at the Cup Draw by a Team Official listed on their roster, or their designee. Teams not represented will be subject to a $200 fine, which must be paid within one week of the Cup Draw..."
(Last update - 3/5/15,11:37am)
For a list of applied and accepted teams, click here. Should you need information on your team's status, please contact firstname.lastname@example.com
To all teams U12-U18 2015 State Cup Teams:
Per State Cup Rule 1.3.1:
The Champion, finalist and semi-finalists from the prior year, if they are entered, will be seeded into the next older age group. If possible, teams will be seeded in opposite brackets from the teams they played in the previous year. In order to meet roster continuity requirements for seeding, a majority of the players from the prior year team must be rostered to the current year team. No other teams will be seeded before the State Cup Draw. The champions and finalists from the previous year will be placed in the competition format so that they cannot face each other until the final.
Please see the attached status report. This report shows the 2014 State Cup winners and continuity status for 2015. As shown, these teams will be seeded for the 2015 State Cup Draw to be held on March 7, 1-3pm at the Turf Valley Resort. If there are any questions regarding this report, please contact Marie Langford, email@example.com, prior to the State Cup Draw.
The 2015 State Cup brackets can be viewed and printed on the SINC sports web site. Click on the "GAMES" tab located below the MARYLAND STATE CUP 2015 header.
Please click here to view an article posted by Glennon on her blog titled Momastery. The title of the article is "How to watch your kid's game without being a jerk".


text:
You'll make plenty of decisions during pregnancy, and choosing where to give birth — whether in a hospital or in a birth center setting — is one of the most important.
Many women fear that a hospital setting will be cold and clinical, but that's not necessarily true. A hospital setting can accommodate a variety of birth experiences.
Traditional hospital births (in which the mother-to-be moves from a labor room to a delivery room and then, after the birth, to a semiprivate room) are still the most common option. Doctors "manage" the delivery with their patients. In many cases, women in labor are not allowed to eat or drink (possibly due to anesthesia or for other medical reasons), and they may be required to deliver in a certain position.
Pain medications are available during labor and delivery (if the woman chooses); labor may be induced, if necessary; and the fetus is usually electronically monitored throughout the labor. A birth plan can help a woman communicate her preferences about these issues, and doctors will abide by these as much possible.
In response to a push for more "natural" birth events, many hospitals now offer more modern options for low-risk births, often known as family-centered care. These may include private rooms with baths (birthing suites) where women can labor, deliver, and recover in one place without having to be moved.
Although a doctor and medical staff are still present, the rooms are usually set up to create a nurturing environment, with warm, soothing colors and features that try to simulate a home-like atmosphere that can be very comforting for new moms. Rooming in — when the baby stays with the mother most of the time instead of in the infant nursery — also may be available.
In addition, many hospitals offer a variety of childbirth and prenatal education classes to prepare parents for the birth experience and parenting classes after birth.
The number of people allowed to attend the birth varies from hospital to hospital. In more traditional settings, as many as three support people are permitted to be with the mother during a vaginal birth. In a family-centered approach, more family members, friends, and sometimes even kids may be allowed. During a routine or nonemergency C-section, usually just one support person allowed.
If you decide to give birth in a hospital, you will encounter a variety of health professionals:
Obstetrician/gynecologists (OB/GYNs) are doctors with at least 4 additional years of training after medical school in women's health and reproduction, including both surgical and medical care. They can handle complicated pregnancies and also perform C-sections.
Look for obstetricians who are board-certified, meaning they have passed an examination by the American Board of Obstetrics and Gynecology (ACOG). Board-certified obstetricians who go on to receive further training in high-risk pregnancies are called maternal-fetal specialists or perinatologists.
If you deliver in a hospital, you also might be able to use a certified nurse-midwife (CNM). CNMs are registered nurses who have a graduate degree in midwifery, meaning they're trained to handle low-risk pregnancies and deliveries. Most CNMs deliver babies in hospitals or birth centers, although some do home births.
In addition to obstetricians and CNMs, registered nurses (RNs) attend births to take care of the mother and baby. If you give birth in a teaching hospital, medical students or residents might be present during the birth. Some family doctors also offer prenatal care and deliver babies.
While you're in the hospital, if you choose or if it's necessary for you to receive anesthesia, it will be administered by a trained anesthesiologist. A variety of pain-control measures, including pain medication and local, epidural, and general anesthesia, are available in the hospital setting.
Women who deliver in a birth center are usually those who have already given birth without any problems and whose current pregnancies are considered low risk (meaning they are in good health and are the least likely to develop complications).
Women giving birth to multiples, who have certain medical conditions (such as gestational diabetes or high blood pressure), or whose baby is in the breech position are considered higher risk and should not deliver in a birth center.
Women are carefully screened early in pregnancy and given prenatal care at the birth center to monitor their health throughout their pregnancy.
Natural childbirth is the focus in a birth center. Since epidural anesthesia usually isn't offered, women are free to move around in labor, get in the positions most comfortable to them, spend time in the jacuzzi, etc. The baby is monitored frequently in labor typically with a handheld Doppler. Comfort measures such as hydrotherapy, massage, warm and cold compresses, and visualization and relaxation techniques are often used. The woman is free to eat and drink as she chooses.
A variety of health care professionals operate in the birth center setting. A birth center may employ registered nurses, CNMs, and doulas (professionally trained providers of labor support and/or postpartum care).
Although a doctor is seldom present and medical interventions are rarely done, birth centers may work with a variety of obstetric and pediatric consultants. The professionals affiliated with a birth center work closely together as a team, with the nurse-midwives present and the OB/GYN consultants available if a woman develops a complication during pregnancy or labor that puts her into a higher risk category.
Birth centers do have medical equipment available, including intravenous (IV) lines and fluids, oxygen for the mother and the infant, infant resuscitators, infant warmers, local anesthesia to repair tears and episiotomies (although these are seldom performed), and oxytocin to control postpartum bleeding.
A birth center can provide natural pain control and pain control with mild narcotic medications, but if a woman decides she wants an epidural, or if complications develop, she must be taken to a hospital.
Birth centers often provide a homey birth experience for the mother, baby, and extended family. In most cases, birth centers are freestanding buildings, although they may be attached to a hospital. Birth centers may be located in residential areas and generally include amenities such as private rooms with soft lighting, showers, and whirlpool tubs. A kitchen may be available for the family to use.
Look for a birth center that is accredited by the Commission for the Accreditation of Birth Centers (CABC). Some states regulate birth centers, so find out if the birth center you choose has all the proper credentials.
How do you decide whether a hospital or a birth center is the right choice for you? If you've chosen a particular health care provider, he or she may only practice at a particular hospital or birth center, so you should discuss your decision.
Also, verify your choice with your health insurance carrier to make sure it's covered. In many cases, accredited birth centers as well as hospitals are covered by major insurance companies.
If you have any conditions that would classify your pregnancy as higher risk (such as being older than 35, carrying multiple fetuses, or having gestational diabetes or high blood pressure, to name a few), your health care provider may advise you to have your child in a hospital where you and your baby can receive the required medical treatment, if necessary. In fact, you may be ineligible to deliver in a birth center because of your risk factors.
If you desire interventions such as an epidural or continuous fetal monitoring, a hospital is probably the better choice for you.
For a woman without significant problems in her medical history and whose pregnancy has been classified as low risk, a birth center might be an option. Someone who desires a natural birth with minimal medical intervention or pain control may feel more comfortable in a birth center. Because the number of labor and support people you can choose to be present is less limited, if you want to have your entire family participate in the birthing experience, you might consider a birth center.
Once you've decided on either a hospital or a birth center, you may still have to choose which hospital or which birth center. Before you make a choice, you'll have to verify if your health care provider, whether he or she is a doctor or a CNM, will only deliver at certain facilities.
Also, try to get a tour of the hospital or birth center so you can determine for yourself if the staff is friendly and the atmosphere is one in which you'll feel relaxed.
Before your labor pains start, get answers to the following questions.
It's wise to choose where to deliver your baby as early in your pregnancy as possible. That way, if complications do arise, you'll be well informed and can concentrate on your health and the health of your baby.
Reviewed by: Elana Pearl Ben-Joseph, MD
Date reviewed: November 2011
Note: All information is for educational purposes only. For specific medical advice, diagnoses and treatment, consult your doctor.
© 1995–2014 The Nemours Foundation/KidsHealth. All rights reserved.
Find out by selecting your child's symptom or health condition in the list below:
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Download Summer 2015 (PDF)
Enjoy heartwarming stories about mothers and patients and learn more about the amazing work done by the doctors and nurses at Seattle Children's. Consider making a donation in honor of a woman you know, love or admire at www.seattlechildrens.org/mothersday.
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Protect your kids from certain cancers and other diseases caused by human papillomavirus, or HPV. Get your girls and boys vaccinated when they are 11 or 12, or as soon as possible if they're already 13 or older. The vaccine is a series of three doses. Be sure your child completes the whole series for the best protection. If you have questions...
Vaccine is the best way to prevent seasonal flu. Everyone 6 months of age and older should get the flu vaccine each year, whether it's as a shot or as a nasal spray. Your healthcare provider can help you choose the right form. Get the vaccine for your family as soon as you are able, and be sure to ask anyone who takes care of your child to get the...


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Oct 22, 2009
LEGO MINDSTORMS NXT 2.0: The King's Treasure update
The book is scheduled for a mid to end November release... 5 robots, 5 new challenges, and my good friend Chris Smith (fellow blogger and MCPer) is responsible for the CAD building instructions you'll see in side - no photos in this book! A big thank you to Chris for agreeing to take my photos and turn them into some real artwork.
Thanks to all of you for your patience AND for your kind words about The Mayan Adventure - the sequel would never have been done without you as Apress was happy with sales of the book and feedback from its readers.
6 comments:
- Matthias Paul Scholz said...
I'm looking forward to this book.
Jim, do you have some previews for us?
- Oct 22, 2009, 1:56:00 AM
- Jim Kelly said...
Not yet, but what would you like to see?
- Oct 22, 2009, 2:26:00 AM
- Armagon said...
Not sure what I'd like to see -- I can hardly ask to see a completed robot as that might spoil the challenge -- but I would like to ask:
- Does the book stand alone, or is it better in combination with the first book?
- Are there hints to help people with the NXT 1.0 set or educational set to build the models?
- Oct 22, 2009, 2:52:00 AM
- Jim Kelly said...
Okay, here's the deal - I'm currently sending LEGO the parts used in the robots on this book - I'm hoping they (or LEGO Education) will create a parts pack for the 1.0 users that contains all the missing pieces (minus the color sensor - the light sensor can easily be substituted in a challenge).
I'll keep everyone informed on the situation. For now, the robots are built with the 2.0 kit but 1.0 users won't have that much modification to make to tweak the robots to work (I hope).
The book is a standalone - you don't have to have read Mayan Adventure - the book uses the Design Journal worksheet method and the reader is walked through the processes again... but Mayan Adventure veterans should enjoy a new level of challenges, some are quite challenging.
- Oct 22, 2009, 6:56:00 AM
- SolaChristos said...
Jim, will the book come with the software solutions on a CD OR be able to download them from somewhere? My son loves putting the hardware together but hates the software portion.
- Dec 4, 2009, 1:27:00 AM
- Jim Kelly said...
There weren't any plans to have the programs hosted somewhere, but I'll hunt them down and see about posting a place to download them all in one big zip file... would that work?
- Dec 4, 2009, 1:42:00 AM


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