text:
Charleston is a social city. Rare is there a night where the bars are not filled with imbibers who are buckled up to the bar, ready to enjoy a nice evening filled with some tasty cocktails. Just as the city is home to some of the country's best restaurants, it, too, has its fill of amazing, top-rated bars and bartenders. For those unsure of where to go, we have selected the must-drink cocktails found in the city right now: ...read more
Have you checked out some of Charleston's hottest restaurants lates? Some picks by Tom Sietsema of The Washington Post, who wrote about the culinary scene earlier this spring.
The most famous restaurant in the city, from the esteemed Sean Brock, a son of Virginia who first made a name for himself at McCrady's. Southern comfort can be found in pig ear lettuce wraps, pimento cheese crostini, "real" corn bread, and shrimp and grits. ...read more
Even thirty years ago, bourbon was better than it is today. Grains soaked and fermented in water that came from wells, not municipal water supplies. Ancient oaks supplied the wood for the air-dried barrels that held and mellowed corn spirits. Low demand kept most whiskeys small-batch, and distillers who spent two or three decades at their posts had time to refine and adjust their recipes. Until recently, only the most devoted collectors could sample the majority of those antique spirits before they vanished for good. ...read more
If the South's crops were to (heaven forfend!) disappear overnight, all eyes would turn to Sean Brock to replenish them. The Appalachian-raised chef and author has made it his life's work to exalt the heirloom foods that make Southern cuisine so special and distance it from the decades when inferior ingredients threatened to dumb it down. Not only do both Husk restaurants serve only products from the region, Brock has a personal collection of seeds that includes 300 varieties of corn, 500 kinds of beans and much more. 2014's Heritage doubled as both cookbook and a manifesto for cultural preservation by way of mouth. ...read more
The name is no accident. Drinks at Husk, Sean Brock's salute to the South and its indigenous ingredients, are served in a freestanding brick building that ably evokes centuries past with its compact dimensions and dark wooden fixtures. The gaslight vibe is strengthened by a cocktail list that leans heavily on brown liquor (it has Charleston's largest bourbon list) ...read more
'If it doesn't come from the south, it's not coming through the door,' says Chef Sean Brock of Husk.
This restaurant, located within the historic town of Charleston, celebrates Southern cuisine like no other. It is situated within a building dating back to the 19th century, boasting a rustic wall of firewood creating a warm and comforting ambience.
Inspired by his childhood, Brock has fulfilled his mission to create the perfect burger with a twist, made up of two steak and bacon patties, bread and butter pickles, white onion, American cheese and a potato hamburger roll. ...read more
What would the founding fathers have made of bacon cotton candy? That kind of question hovered like a smokehouse haze over the sumptuous dining room of McCrady's circa 2006, when Sean Brock took over as the restaurant's executive chef. He brought modernist gadgets and obsessions, his calling cards from that era of his career, to a building with over two centuries of history in Charleston. Edward McCrady completed the construction of his tavern in 1778; George Washington reportedly drank his fill of ale in its second-floor banquet room. The structure, with its entrance just steps down a cobblestone alley off of East Bay Street, fell into disuse over the years and languished until a restoration in the 1980s. ...read more
Crowned the Best New Restaurant in America by Bon Appétit in 2011, Sean Brock's Husk continues to serve up the finest ingredients grown in the South, preparing traditional local dishes with utter originality. Husk is really worth the hype; it's a good example of a much-discussed eatery living up to its reputation. ...read more
NOT CURIOSITY, not caution, but anger and dismay: That's what other New Yorkers expressed when I told them I was moving away. And the reason, hilariously, was food. "You'll starve out there," I was told. "Out there," of course, meant "everywhere else." No doubt San Franciscans give their apostates similarly dire warnings, and Chicagoans, too. ...read more
Sean Brock, partner and chef of McCrady's Restaurant in Charleston, South Carolina, has received national recognition for his craftsmanship and for his investment in serving only the freshest cuisine to the restaurant's hungry patrons. Here we have Brock's recipe for Grouper with Pan-Roasted and Pickled Butternut Squash, offering a brief glimpse into his creative genius. ...read more
What more is there to say about celebrity chef Sean Brock? Lots, actually. His latest hotspot, Minero, is a casual eatery serving authentic Mexican food at affordable prices. Start out with the Chips and Three Salsas - the chips are handmade and arrive at the table in a cozy little pocket0 and don't miss the Charcoaled Chicken Taco. ...read more
With a fresh crop of new hot spots, it's never been a better time to visit the holy city.
...read more
Minero opened to more buzz than a tattoo parlor, and surely more ink. Five months in, it'd be a safe bet for chef/partner Sean Brock to add a tat referencing the quirky cantina (the Mexican wrestling mask that graces the eatery's coasters, perhaps?) to the already colorful canvas of his flesh. Like the art on his arms, Minero is here to stay.
Named after the Spanish word for miners, who coined the word "taco" for the hand-rolled explosives used for creating tunnels, Minero is Mexican fare done Brock's way. It is studied simplicity combined with provenance, creativity, reinvention, and just plain fun. In other words, it's culinary dynamite. ...read more
Chef Sean Brock took the city by storm when he opened his restaurant Husk (sister to Husk in Charleston) in Nashville. No one had tasted turnips, greens or butter beans cooked to silky gorgeousness quite the way Brock did. Brock's vegetable plate is not so much "digging into" food, as it is "dining" food. But delicious it is. With the utmost respect for southern ingredients straight from the grower, be it fish, vegetables or grain, Brock brought southern food to a new level. So it was only natural that he follow that restaurant success with a tome to celebrate and document it. ...read more
After we tried to figure out the best pizza in every state, it was inevitable that burgers would be next. After all, we spend much of our year consuming them for our 33 best/personal satisfaction. So, over the course of the last three months, we've set about researching, eating, and fighting about everything from pork belly pastrami-covered burgers in Pennsylvania, to griddled patties in Indiana, to quite possibly the best damn bar burger in Minnesota. ...read more
Jim Sanford and his dog Tom poked around the hazelnut grove on Blackberry Farm, a 9,200-acre luxury resort set in the foggy foothills of Tennessee, one Wednesday morning in December.
They were on the hunt again, though not for deer or waterfowl or the usual Tennessee fare.
The man and his curly-haired dog were searching for something fancier: Tuber melanosporum or black Périgord truffles. ...read more
As the sommelier of McCrady's, a typical afternoon involves many activities: ordering, stocking, and editing the wine list to start. But my most important task is, of course, choosing the wines to accompany dishes. For any dish, selecting a wine takes careful selection, but imagine trying to pick a pairing for one of Chef de Cuisine Daniel Heinze's amazing dishes. It's a daily challenge. ...read more
Back in 2013, we talked all things tequila with Gustavo Arellano, the editor of the OC Weekly and the man behind the "¡Ask a Mexican!" syndicated column. A student of Mexican spirits, he was surprised that mezcal — the equivalent of agave moonshine — was coming into vogue.
"Mezcal is the new tequila," Arellano told me. "It's as if white dog all of a sudden became trendy. Even with corn whiskey or moonshine, it was looked down upon. Mezcal was even lower than that. Not even the good old boys of Mexico would make it. It was the province of the drunkest of the drunks." ...read more
Charleston last week scored a record 11 mentions on the James Beard Foundation Awards' semifinalist list, putting it in the company of cities such as New Orleans, which racked up 12 representatives.
Since supplying just two semifinalists in 2010, including Best Chef-Southeast award winner Sean Brock, Charleston has annually provided the prestigious competition with five or six semifinalists. ...read more
Oscars? What Oscars?
The food industry's award season is officially underway with today's announcement of the semifinalists in the 2015 James Beard Restaurant and Chef Awards. Congratulations to all of the nominees. ...read more
I'd be wise to trust a chef with three restaurants, a marquis spot on an Emmy award-winning show about food, and a glossy, celebrated new book. But when he starts asking a lot of me for only a simple bowl of grits, I start to reflexively push back. You want me to pay attention to the amount of time the corn spends drying in the field, Brock?
The answer is yes, because the dryness of the corn will affect the cooking time. He'd also say that in order to deduce how much water and butter to add to my grits, I must understand the starch and sugar content of my corn. ...read more
Sean BrSean Brockock [SB] / I came to Blackberry Farm [where Fleer was executive chef for fourteen years] and applied for a job in 1999 or 2000. I remember sitting there in the office. That's about as nervous as I've ever been.
John Fleer [JF] / I didn't give you a job. And you went off and became an incredible chef on your own. So I think that was probably a good thing. ...read more
As much as chefs love experimenting with the latest tech-driven cooking techniques, mastering one that has been around since the dawn of civilization is making a comeback: playing with fire.
Wood fire cooking appeals to chefs craving a more direct connection between them, their ingredients and their devices. The technique is also a way to understand an ancient cooking style. While hard to master, it also provides a depth of flavor that's hard to achieve using other cooking styles. ...read more
Tucked-away roadside stands, no-frills decor, carefully-guarded recipes—we're used to thinking of fried chicken in a very specific context, steeped in rural tradition and Americana lore. And while in many ways this image still holds true, fried chicken's influence has outgrown its humble beginnings, gaining a steady national following in the process. It looks like America has fallen in love with the gold-crusted bird all over again. ...read more
Good food is everywhere, but some restaurants truly stand out as great.
To find the best restaurant each state has to offer, we sifted through our list of the Best Restaurants in America, The Daily Meal's 101 Best Restaurants in America list, James Beard award nominations, expert reviews, and local recommendations, paying particular attention to fine-dining establishments. ...read more
President Barack Obama is on the verge of visiting all 50 states in his official capacity. But first, he has to make it to South Carolina, Utah and South Dakota. (Note: He has been to these states while on the campaign trail, but not for a presidential visit.) ...read more
This recipe is from Sean Brock's Heritage. He calls for fancy grits (and recommends Anson Mills Antebellum Coarse Grits), but I've used whatever I've had in my pantry, and his method still works magic. The important part is that you soak the grits and season with a light hand — and if you can find them, use fresh bay. ...read more
The task of selecting some of the city's top dishes was challenging, but we narrowed it down to a few delicious contenders. Here are our recommendations for some perfect quick bites to be found in Charleston: ...read more
Later this month, about 600 wine lovers will spend a weekend swirling their way through Pairings, a three-day wine and dining event put on by the Nashville Wine Auction. Now in its third year, Pairings is the organization's more approachable (read: skewed younger) sister event to its annual l'Eté du Vin. ...read more
Grabbing a drink in Nashville can involve throwing back a few beers at a crowded honky-tonk while listening to a live country band that may be the Next Big Thing. But Nashville is also home to a growing number of bars and restaurants with seriously impressive craft cocktail programs. Here are a few that embrace their Southern roots while incorporating modern and seasonal ingredients, trends and techniques. ...read more
There is no better region to eat in than the South. Am I biased? Yes. Do I care? No. And you won't either once you see what these hyper-talented, uber-creative chefs are doing all over the South, from reinventing Southern cuisine in Charleston to recreating the entire dining experience in Atlanta and re-establishing Oxford as ...read more
Cornbread, buttermilk, egg, and Benton's bacon come together to make the ultimate Southern cornbread at the Charleston location of Husk. Straight out of the wood-burning over, the still-piping host cast-iron skillet is brought to the table with a cloth-wrapped handle and a side of honeyed pork butter to accompany it. ...read more
Whether you're a football fan or watch for the commercials, no Super Bowl spread is complete without the perfect dip. From pimento cheese, a Southern staple, to a secretly healthy cookie dough dip from the Midwest, these recipes from Edible magazines across the country will take your big game menu to a whole new level.
Pimiento cheese is a southern staple, and the source of many a kitchen table scuffle. Southerners slather it on everything from celery stalks to saltine crackers, and some won't even consider eating a burger without it. This dip recipe from Sean Brock of Husk fame crosses boundaries from home cooks to chefs. ...read more
It's true, we give Sean Brock a lot of love at SL, but it's for good reason. The chef behind critically acclaimed restaurants Husk and McCrady's has become the poster-boy for modern Southern food thanks to his fervent dedication to authentic, locally sourced fare. Last year, the Virginia native released his first cookbook, Heritage—333 pages dedicated to his obsession with Southern foodways. And because the modern South is about so much more than heirloom beans and fried chicken—it reflects the cultural influence of newcomers to the community—last year Sean opened Minero, a thoughtful take on Mexican street food. In April, he plans to open Minero's second location in Atlanta's Ponce City Market. ...read more
To Sean Brock, corn bread is the simplest thing in the world. And the most complicated.
At its essence — especially if you make it the traditional way, as he does — it is a mere handful of ingredients: cornmeal, buttermilk, bacon, egg, leaveners, salt. But much more than that goes into it. When Brock visited Washington in November to promote his new book, "Heritage" (Artisan, 2014), he made a batch of corn bread for a PostTV video shoot in my kitchen and talked about not just how his own recipe comes together, but why it's his favorite representation of Southern cooking — and what those ingredients really represent. ...read more
After years working as local celebuchef Sean Brock's second in command, Travis Grimes is finally stepping into the lead role at Husk. Today, the Neighborhood Dining Group announced that Grimes had been promoted to executive chef of Husk, the place he's called his culinary home since the celebrated terroir-centric Southern eatery opened in 2010. Prior to that, he worked with Brock at Husk's sister restaurant McCrady's. ...read more
Plenty of Atlanta publications have been covering the exciting new eats coming to town this year (take a look at Atlanta Magazine's list, as well as Eater's and Zagat's). And while these comprehensive lists are incredibly beneficial—not to mention a promising sign of the city's dining scene expansion—equally important is it to look at those restaurants that are truly going to change Atlanta's culinary landscape. ...read more
Chefs are turning masa into the freshest tortillas at new Mexican restaurants like Empellon al Pastor in New York City; Minero in Charleston, South Carolina; and Cantina Leña in Seattle. ...read more
When I used to ask chefs where they were dying to eat, it would be Barcelona or Copenhagen. Now the answer is invariably Mexico. Their discoveries are tomorrow's dinners, which means lots of newfangled and classic tacos like these: ...read more
Chef Sean Brock insists on heritage pig breeds, dotes on the charcuterie aging in closets at his restaurants, and fries chicken in a meaty mélange that includes bacon fat and rendered country ham. But notice the garden patch of vegetable tattoos running the length of his left arm: He's as invested in flora as he is in fauna, and the daily-changing menus at his restaurants venerate the region's abundance. ...read more
Now that Krog Street Market is (mostly) up and running, PCM's the next big milestone in Atlantan development. The massive residential and commercial space will house a food hall and restaurants that will open starting this spring and be staggered throughout the year. Highlights include a new spot from chef Hector Santiago, an ATL outpost of Minero (Charleston chef Sean Brock's Mexican restaurant), an H&F Burger location and a seafood-focused eatery from Anne Quatrano, among others. ...read more
It was another amazing year on the local beat in 2014 as well as the national stage for Latin American cuisine, from the stampede of top chefs like New York's Danny Bowien and Charleston's Sean Brock developing Mexican-inspired concepts to the surge of regional Mexican restaurants in Los Angeles to the rise of Alta California cuisine by the likes of chefs Wes Avila, Carlos Salgado, and Eduardo Ruiz. Then there's New York's Cosme by Mexico's most celebrated chef, Enrique Olvera—this is the most important thing that's ever happened to Mexican cuisine in the United States. ...read more
What will we be eating, drinking, and carrying on about over the next 365 days? Restaurant and drinks editor Andrew Knowlton consults his crystal (high) ball: ...read more
As 2014 slips into history, these 15 destinations look better and better.
Some are nations, some are stations, some are cities and one is a mere neighborhood.
But in just about every case, there's something particularly compelling about them right now. ...read more
Sean Brock was born and raised in a small town in rural Virginia. The town had no restaurants or streetlights, but it's there that Brock learned to appreciate food and cooking from an early age, watching his family grow their own food. ...read more
Charleston, South Carolina is an undeniably great food town. It's the home base of classic southern Lowcountry cuisine, with its abundance of seafood and stews, and has also become the base of operations for some of the country's leading chefs, like Sean Brock and Mike Lata, who are elevating Southern cuisine to new heights. ...read more
Another year, another mountain of cookbooks. But as always, they can be divided into two piles: for actual, and for aspirational, forays into the kitchen. Here are some of the best of both. ...read more
Husk in Charleston is now as much an emblem as a restaurant. Open since 2010, it quickly came to symbolize all the "re" words ascribed to Southern food's ascendance over the last decade: revival, relish, reclamation, refinement, and even (in backlash to the cuisine's perceived overexposure) rejection. ...read more
As "Tequila Sunrise" starts to play, you will naturally start to wonder where things went wrong. How did you end up listening to the Eagles at a sticky table, sipping your second margarita from a dinky plastic cup? Luckily at Minero, Sean Brock's new Mexican restaurant in Charleston, South Carolina, the pozole arrives quickly. There is no time to wallow ...read more
It is time now—drumroll, trumpets, gongs—to announce the winners of the 2014 Eater Awards. In over a dozen categories in 24 cities, the winners comprise a diverse group of the finest and most interesting chefs, operators, and characters in the continent that have defined this year in dining. We applaud them. You are hereby instructed to applaud them ...read more
Looking for the best food scene in the South? Try Charleston, South Carolina. From tried-and-true establishments serving low-country staples to newcomers touting local ingredient-driven cuisine, Charleston offers as many mouthwatering meals as it does churches (it's nicknamed the Holy City for the many steeples dotting downtown's skyline) ...read more
Chef Sean Brock's drive to preserve and reinterpret America's heritage foods has sparked a national obsession. In Chef Brock's much-anticipated first cookbook, this James Beard Award-winning chef presents all of the sublime dishes that have made him one of our country's most acclaimed chefs ...read more
Famed chef Sean Brock — who runs McCrady's and Husk in Charleston, South Carolina, as well as the Husk in Nashville — typically maintains what you might call a properly Southern diet: mashed potatoes, corn pudding, hot chicken, sweet tea, biscuits with breakfast sausage, and lots of hyperlocal produce. ...read more
There's a simple reason why Sean Brock decided to open a taco joint: he wanted to eat good tacos. ...read more
Every good restaurant claims to be all about the ingredients; Husk Nashville really is. Like its Charleston parent, its attitude toward things like oysters and tomatoes is reverential almost to the point of mysticism, and chef Sean Brock gets more focused all the time. ...read more
We caught up with the super-busy chef—who this month opens Minero, a taqueria on East Bay Street—about his new cookbook, his latest tattoos, and how he unwinds ...read more
The James Beard Award–winning chef shares a recipe from his new cookbook ...read more
Right now, you can vote for your favorite new bars across the country for F&W's inaugural People's Best New Bars award. ...read more
Tom Colicchio, Mitzi Gaskins, Sean Brock and Stephanie Izard share how they create loyal customers from the 2014 American Express Restaurant Trade Program at the Food & Wine Classic in Aspen ...read more
The People's Best New Bars award, presented by Roca Patrón, is Food & Wine's first-ever poll to rank the most incredible drink destinations in the country. ...read more
You already know your favorite chefs by the foods they prepare and the restaurants they've created. Now, get to know a different side of these culinary masterminds in our weekly The Dish feature. ...read more
It's Fried Chicken Fortnight: two weeks of hot crunchy chicken talk, recipes & chef tips. ...read more
Here's a Nashville story: we're tucking in to authentic muhammara and makanek near the front entrance at Epice, a Lebanese bistro in the city's up-and-coming Twelve South neighborhood, when the actress Hayden Panettiere—who plays the upstart young country singer in the ABC series Nashville—walks in. ...read more
What To Order: Fried Chicken Skins with hot sauce, honey, and Espelette; The Husk Burger, quite possibly the finest example of a hamburger in the South; ...read more
The Husk Nashville pastry chef is someone whose warmth immediately makes you feel at ease. From the first time we met at her East Nashville home, the soulful conversations easily flowed. Like myself, she constantly tries to find depth in every situation. ...read more
Charleston, also known as "The Holy City" is South Carolina's oldest and fastest growing city. The peninsula offers a culinary tour de force for foodies, a rich culture dating back to the Colonial era for history buffs, and an array of water activities such as kayaking and paddle boarding for outdoor enthusiasts. ...read more
The first few months of the year are what's referred to in the wedding biz as "bridal Christmas," since so many women who received engagement rings on Christmas, New Year's Eve or Valentine's Day are suddenly in the market for dresses, caterers and reception venues. ...read more
It's been just over three years since chef Sean Brock opened the doors at his critically acclaimed Charleston restaurant Husk. The restaurant is known for serving sophisticated food that celebrates Southern ingredients and culinary traditions. Brock opened a second location of Husk in Nashville this past May, while in Charleston the original Husk is as busy as ever....read more
Striking decor and ambitious cuisine converge at these buzz-worthy new eateries around the globe. ...read more
From iconic dives to underground dens, we've been keeping tabs on the South's top-shelf watering holes. Here are our (highly opinionated) 2013 picks. ...read more
Shares his take on the booming yet challenging restaurant industry in the burbs By Elaine LaMontagne He may have been born in Norfolk, England, classically trained in London and six European countries, and worked in multiple American cities upon crossing the sea to fulfill his dreams… but we will warm-heartedly... ...read more
IN our newly omnivorous nation, restaurant trends often have the same viral spread and short life span as boy bands — witness 2011's crispy pig ears and sea buckthorn berries. Eating around the country on reporting trips in 2012, I saw food lovers everywhere embracing new interpretations of farm-to-table and nose-to-tail as fast as they came along. ...read more
Forget the focus on super-secret batter recipes. Star chef Sean Brock is hard at work trying to answer the question, "Just how many fats can chicken be fried in?" Brock's chicken, which is available by reservation only and requires 48 hours notice, is fried in butter, chicken fat, bacon fat and country ham fat. ...read more
Husk Restaurant has been named the recipient of the Carolopolis Award and the Robert N.S. and Patti Foos Whitelaw Award from the Preservation Society of Charleston and the Charter Day Foundation, respectively. The two organizations chose to acknowledge the restaurant based on its considerate preservation and renovations of 74 and 76 Queen St. to honor the history of the property, and the city of Charleston. ...read more
McCrady's is the oldest restaurant in Charleston, S.C., which in a pre-colonial coastal city means this establishment, on the National Register of Historic Places, can trace its lineage back more than 200 years and count George Washington as a past customer. ...read more
News broke yesterday that James Beard award-winning chef Sean Brock (who dazzled the diners of Nashville before heading to Charleston, S.C.) is bringing the latest outpost of his hugely successful Husk Restaurant to our fair city. Husk, which was named No. 1 on the list of best new restaurants in America by Bon Appetit magazine in 2011, is known for its dedication to farm-to-table cuisine crafted using all Southern ingredients. ...read more
The Neighborhood Dining Group, a restaurant management group that operates the award-winning Husk Restaurant in Charleston, S.C., has announced plans to open Husk Nashville in the spring.
Chef Sean Brock, a James Beard Award winner and respected hero of farm-to-table and Southern cuisine, will lead the culinary team at the restaurant. ...read more
For 2 1/2 years before coming to Charleston, Sean Brock honed his culinary skills as executive chef at the elegant Hermitage Hotel in Nashville.
Next spring, the award-winning chef at the nation's No. 1 new restaurant in 2011, Husk in downtown Charleston, will return to his old stomping grounds in the country music mecca to set the table for another version of the critically acclaimed fine-dining establishment. ...read more
A French pleasure palace, rock-and-roll noodles, and low-country cookin.' ...read more
John T. and I were discussing Sean Brock's arm, the one pictured above. "Five years ago it seemed like every chef in the South was getting a pig tattoo," John T. recalled. "Now they're getting collard-patch half-sleeves and cornfield full-sleeves. The vegetables depicted are heirloom varietals, of course." I have examined Sean's arm in person without touching it in any way, and you can clearly identify pink-striped beets, nicely trimmed baby leeks, little radishes, what look to me to be potato flowers (though I'm no expert on potato flowers), and an ear of corn that may just be purple. Insisting on anatomical accuracy, he took seed catalogs to the tattoo artist he had engaged for his full-sleeve job. ...read more
Read what the press has been saying about HUSK and McCrady's Restaurant's.
Download the PDF.
An upbringing along the picturesque Norfolk coastline provided the perfect inspiration for David Howard, whose latest venture has been rated the best new restaurant in America.
The 53-year-old admits that from the age of nine he wanted to be a chef and set himself the goal of letting his culinary skills take him from Norfolk to the rest of the world. ...read more
20 years after its inception, Chicago's Restaurant's enthusiasm and commitment to the future is just as fresh as on its first day in business. With a long term staff (General Manager Jeanne Wittner has been there 19 years) and a devoted clientele, this family-friendly eatery has become a neighborhood institution. Chicago's is part of Neighborhood Dining Group (NDG)—the restaurant management company behind South Carolina's Charleston gems McCrady's and Husk, which have both received glowing accolades from national culinary publications. Most recently, Husk was named the 2011 Best New Restaurant in America by Bon Appétit magazine. Chicago's has been going strong and steady serving it's loyal customers for two decades,
an accomplishment that brings NDG president David Howard as much pride as any award. ...read more
Bon Appétit magazine's September 2011 issue names HUSK restaurant in Charleston, SC "The Best New Restaurant in America," and prominently features Executive Chef Sean Brock's signature Skillet-Roasted Chicken on the cover. The issue spotlights the magazine's annual Top Ten Restaurants of the Year list. This honor comes as HUSK enters its eleventh month of business in a year marked by tremendous acclaim and media accolades—highlights of which include being named Best New Restaurant in the South by Southern Living (January 2011); a feature story by The New York Times restaurant critic Sam Sifton (February, 2011), and many others.
"We are humbled to receive such an honor. Our team has worked extremely hard over the last eleven months and this is the ultimate recognition of our efforts," says David Howard, President of Neighborhood Dining Group..
Opened in November 2010, HUSK epitomizes Southern Hospitality through its commitments to Southern foodways and a relaxed dining experience. The farm-to-table restaurant is in housed in a beautifully restored pre-Civil War mansion located in the heart of historic Charleston. The second story piazza, overlooking Queen Street, is one of the Peninsula City's most popular al fresco dining spots. The restaurant's entryway is site of a 10-foot tall blackboard listing every ingredient and its strictly southern supplier (all ingredients used at HUSK must originate south of the Mason Dixon Line)—a locavore philosophy Brock embodies, literally. Easily identifiable by his oft-worn "Make Cornbread Not War" baseball cap and vivid garden patch tattoo that covers his left arm, the 33-year old chef is shaping modern, southern cuisine by revisiting traditional cooking methods and personally propagating heirloom seeds on the brink of extinction at his 1.5-acre plot at Thornhill Farms located in picturesque McClellanville, a fishing hamlet outside of Charleston. HUSK's menus are refreshed daily but feature creative riffs on classic southern foods and antebellum recipes interpreted with proteins indigenous to the region and seasonal local produce.
Chef Sean Brock has a reputation. He chuckles about his collection of moonshine. It is no secret he is a fan of Kentucky bourbon; his friends include Julian Van Winkle of the Frankfort distilling family. He is a compulsive seed-saver, dissatisfied with today's hybrid vegetables; he seeks out varieties long forgotten, grows them out, and then showcases their beauty, their taste, their sensuality at his restaurants....read more
How many different varieties of rice can you think of? How about different peas? If you are like most people you will probably be able to name a dozen types of rice and maybe half a dozen types of peas. Would you be surprised to learn that there are over 100,000 varieties of rice, of which 40,000 are cultivated varieties and that Thomas Jefferson cultivated over 20 varieties of peas at Monticello?...read more
You never know where you're gonna find the greatest bourbon on the planet. Like last month, I was on a cooking team at a barbecue contest, and one of the guys on it with me was a pretty famous chef. His name is Sean Brock, and his restaurant, Husk, in Charleston, S.C., only serves stuff grown, raised or made below the Mason-Dixon Line....read more
This week we asked Sean Brock (Husk, Charleston, SC), Laurent Manrique (Millesime, NYC), Troy Guard (TAG, Denver, CO), Spike Gjerde (Woodberry Kitchen, Baltimore, MD), and Jacob Sessoms (Table, Asheville, NC) to react to the above graphic which shows the degree to which overfishing has affected our oceans. Here's what the chefs had to say:...read more
Summer is upon us and that means heat, linen, and sunburn. But June also marks the beginning of the local tomato season. No matter how you pronounce it, tomatoes are a summer food staple whether they are sliced, diced, or rested gently atop a fat burger. This week, they were just beginning to harvest tomatoes out on Wadmalaw and Johns Islands, which means the freshest local tomatoes will be showing up on local menus this week....read more
Sean Brock is a James Beard Award-winning chef famous for his revolutionary take on Southern cooking. He has two restaurants in Charleston, SC: McCrady's, which combines classic Southern cooking with new molecular gastronomy techniques, and Husk, which focuses on regional food and draws from Brock's roots in rural Virginia. Eater.com recently featured Brock's perspective on the trend of bringing heirloom ingredients and cooking techniques into a modern era.
...read more
Yesterday afternoon Sean Brock, chef at Charleston, South Carolina restaurants Husk and McCrady's, made time during his drive through the Appalachians to explain in some detail his goal of bringing back old southern cooking and ingredients. There was much talk of family — of grandma — and of the passion and rigor that mark the soft-spoken chef's "gospel."...read more
Sure dad says spending time with you is the greatest gift to be had. But just in case he secretly hankers for an actual present, we pulled together gift suggestions for all kinds of fathers....read more
If you thought overfishing was making the high-end pescatarian meal extinct, think again. A new guard of chefs is creating a welcome breed of sustainable seafood dishes that are as eclectic as they are delicious, and serving them up at a slew of hot restaurants, raw bars, and urban fish shacks. ...read more
It is all about the Pirate and his Ship! Known as the Queen Anne's Revenge, Blackbeard, the Pirate, sailed the high seas and ravaged the North and South Carolina coasts! With the latest discovery of the anchor from the ship, it brings to mind one of the finest restaurants in the Southeast. ...read more
Why He Won: He's bringing attention to the importance of terroir by organizing his wines by soil types: alluvial, limestone, gravel and so on. "One of the first things winemakers talk about is soil. So for my list, I busted out my old geology book, looked up all the soil types and organized the wines by those categories." ...read more
Like many of his peers, Clint Sloan got a job waiting tables after becoming a student at the College of Charleston. He worked first at Portside Cafe, then at Sticky Fingers, finally graduating into the world of fine dining at McCrady's in 1999....read more
HUSK Restaurant was proud to win "Best New Restaurant" in the Charleston City Paper's "Best of Charleston". We also took home the following awards; Clint Sloan=Best Sommelier; Sean Brock=Best Chef; and Queen Anne's Revenge=Best Daniel Island Restaurant! ...read more
SEAN BROCK is a Virginia boy who attended the Johnson & Wales cooking school on this beautiful, historic peninsula where the Civil War began, moved around the South in apprenticeship, and in 2006 returned as the executive chef at McCrady's, the city's oldest restaurant. Late last year, amid a marsh fire of publicity that continues to roar, he opened a large and lavishly appointed new one, Husk, devoted to the excellence and promise of Southern ingredients...read more
SEAN BROCK'S obsession with the South's culinary heritage grew out of frustration. When he took over McCrady's in 2006, he was unable to get the variety and quality of local food he wanted, so he decided to see what he could do himself...read more
The archetype of what chef Sean Brock does best: heirloom Southern food prepared with a connoisseur's sensibility and a deft culinary touch...read more
CHARLESTON, S.C. — "You sure you don't want a cocktail?"
Sean Brock, the executive chef at Husk Restaurant, proposed the question for the third time, and so it seemed I should finally accept.
Brock, who was named the best chef in the Southeast by the James Beard Foundation last year for his work at McCrady's restaurant (where he continues to serve as executive chef), recently opened Husk in a renovated house in downtown Charleston...read more
It's safe to say that the opening of Husk has been the most anticipated and hyped of any new Charleston restaurant in years. The buzz around this venture from the Neighborhood Dining Group, which also operates McCrady's and Queen Anne's Revenge, has been driven by the growing celebrity of Executive Chef Sean Brock, who has headed the kitchen at McCrady's since 2006 and took home the James Beard Award for Best Chef Southeast in 2010...read more
On Friday, without an intern to rely on, I spent the afternoon contacting chefs around town to find out what was on the specials menu for our weekly Eat This Tonight feature. It's really a bad idea for me to do such a thing. I'm far too easily swayed. A few text messages swapped with McCrady's Chef Sean Brock and I was already considering changing out of my pajamas (I work from home on Fridays) and heading downtown for a decadent plate of truffles and eggs. I had almost talked myself out of going when I showed my husband a picture of the dish, and he said, "Let's go!"...read more
Due to the overwhelming support of the community and the matching funds of The Neighborhood Dining Group ownership team, $24,000 was raised for the American Red Cross Haiti Relief and Development Fund between January 15 and January 30, 2010. McCrady's, Queen Anne's Revenge and The Buccaneer in Charleston and Chicago's in Roswell, Georgia, all participated in the fundraising efforts...read more
Spearheaded by Executive Chef Sean Brock, Husk is a refined interpretation of ingredients sourced only from the South – in the words of Chef Brock, "If it ain't Southern, it ain't walkin' in the door." Leading the restaurant's day-to-day operations is Chef de Cuisine, Travis Grimes. A native of Charleston, Chef Grimes has worked at McCrady's since 2003, helping to elevate the restaurant to one of the most-watched establishments in the country. Chef Grimes runs the Husk kitchen and oversees the menu, working closely with Chef Brock to ensure the menu's authenticity and commitment to traditional Southern techniques is upheld.
Restaurant Website »


text:
Originally written on Miami Herald | Last updated 12/23/11
DAVIE, FL - JULY 25: Running back Ricky Williams #34 of the Miami Dolphins evades his teammate cornerback Patrick Surtain #35 during preseason training at the Dolphins Training Facility on July 25, 2003 in Davie, Florida. (Photo by Eliot J. Schechter/Getty Images)
Twenty-one former players, including cornerback Patrick Surtain and offensive tackle Kyle Turley, have filed a lawsuit against the NFL concerning the longterm effects and neurological risks associated with concussions.
Comments are closed.
What do you think?To leave a comment, you can:
NFL News
Delivered to your inbox
You'll also receive Yardbarker's daily Top 10, featuring the best sports stories from around the web. Customize your newsletter to get articles on your favorite sports and teams. And the best part? It's free!
Follow us on Twitter
|Best of Yardbarker
|NFL News
|MLB News
Today's Best Stuff
For Bloggers
Join the Yardbarker Network for more promotion, traffic, and money.
Company Info
What is Yardbarker?
Yardbarker is the largest network of sports blogs and pro athlete blogs on the web. This site is the hub of the Yardbarker Network, where our editors and algorithms curate the best sports content from our network and beyond.
|© 2015 Yardbarker, Inc. All rights reserved. Use of this website (including any and all parts and components) constitutes your acceptance of these Terms of Use and Privacy Policy. (What's New?)

subset: commoncrawl


text:
Baby SleighItem # HN-PIN011
- High-density polyethylene runners and backrest
- No wax needed for sliding
- Pull rope included
- Durable, maintenance-free design
- Recommended ages 18 months - 3 years
Similar Sleds
Lucky Bums Foam Sled - Double Rider - 52 in. Blue
Mountain Boy Sledworks Mountain Boggan 4 ft. Toboggan with Optional Personalization
$179.99 - $209.98
Mountain Boy Sledworks Mountain Boggan 6 ft. Toboggan with Optional Personalization
$239.99 - $269.98
Mountain Boy Sledworks Mountain Slalom Steerable Toboggan with Optional Personalization
$139.99 - $169.98
Lucky Bums Snow Kids Sled - 42 in. Blue Graphic
Morgan Cycle Prancer Snow Sleigh
Reviewed by 5 customers
Sort by
- Durable
- Easy To Assemble
- Need Longer Rope To Pull
Best Uses
- Outdoors
- Small Children
Comments about Baby Sleigh:
The baby sleigh is just perfect for my twin granddaughters to sleigh on when the first SNOW comes!!! And my daughter will be using it as a prop for all her Christmas shoots for her photography business!!!
- Was this a gift?:
- No
- Attractive Design
Best Uses
- Gifts
Comments about Baby Sleigh:
Much smaller than I expected
- I Am A:
- Family Older Kids
Best Uses
Comments about Baby Sleigh:
The sled came in excellent condition, great little sled for small child. No assemble required, all is needed is snow!!!!
- I Am A:
- Single Male
- Attractive Design
Best Uses
Comments about Baby Sleigh:
Super fast shipping!! Very happy :)
- I Am A:
- Family Young Kids
- Poorly made
- Unsafe Features
Best Uses
Comments about Baby Sleigh:
Wood was rough and not safe for a small toddler, also no safety belt. Poorly thought out and executed. Nice design but very disappointing.
- Was this a gift?:
- Yes
My Reward points
when you join
My Hayneedle Rewards
Write a review
for each review
for reviews including an
image or video
Customer Q & A
Enter your question, and one of our Customer Care experts will respond via email and also post the answer here.
Your Valid Email
Your Question


text:
Two Harbors is a great place for a weekend trip. Its mostly undeveloped, but there is are a couple places to eat and a bar with a DJ and dancing that attracts everyone on Friday and Saturday. You can camp, but why not just charter and boat with some friends and sleep aboard. You can fill you days with swimming, snorkeling, and hiking.
If you own or manage Two Harbors, register now for free tools to enhance your listing, attract new reviews, and respond to reviewers.


text:
Gefen has updated its 4x1 HDMI switcher.
The switcher enables up to four HD sources to be accessed from the same HD display, allowing users to add DVI sources such as computers (with an optional HDMI to DVI Adapter), and control from an RS-232 interface or IR remote.
HDMI-compliant, high-definition video up to 1080p resolution is supported and the unit passes through HDCP compliant signals from the sources through the switcher to the display.
For more information, visit www.gefen.com.
Back to the top
An Inside Look at Four Virtual Reality Start-Ups
What Moves the Social TV Needle?
Mark Kudsi Directs 'Art of Patron Virtual Reality Experience'
BT Renews Intelsat Deal
Top Twitter TV Shows for 2014-15 Season Unveiled
comScore Introduces MobiLens Plus
North Korean Propoganda Art Inspires the Credits of 'The Interview'
Imaginary Forces Creates Kaleidoscopic Titles for 'Bosch'
Filmmaker Embraces Short Documentary Format with Oscar-Nominated 'Crisis Hotline'
North Metro Television Goes Wireless with Comrex LiveShot
Spectra Logic and HauteSpot Networks Introduce Body-Worn Camera Video Surveillance Solution
Huge Ultra HD Display Lights Up Times Square


text:
Search: Attention out of area Gals.…Search profiles »
sfdinoMatch % Unknown Join to find out!
Fortunately, I had one of my "Favorites" go to the bottom "Blue" area below their profile and open CONTACT and load in my complaint (which I could ... If any of the Gals are on OkCupid!
MaximillianCMatch % Unknown Join to find out!
Embarrassingly enough, I can't remember the last time I read a book, mostly because I don't have the attention span to start one (ADD!
ArtNJrMatch % Unknown Join to find out!
lookin' for 'Miss Right' in the general Charlotte, North Carolina area — I love to travel and used to often, ... There are no single gals in my church (other than teenagers) or close to where I live. I see gals I like when I'm out & about, but the vast majority are wearing a wedding ring.
projektzackoMatch % Unknown Join to find out!
Psychology of all typesMental Health/HealthcareAddictions, compulsive behaviorsChemistry/ PharmacologyAlso, as a licensed counselor, I must keep up with CEU/CME hours, so undertaking a number of 2-8hr "webinars" and relative conferences and conventions is something I actually enjoy.
- See More Profiles »
The Zombie Epidemic Survival Test
Zombies have overrun the city. Somehow, you survived the first bloody night, and you find yourself awake and shaking from adrenalin overload in the...
- Filter results
- All Results (1)
- Tests (1)
Connect your existing OkCupid account
Sign in
Welcome Back!
Restore your account to continue
meeting new people.
Reset your password
We'll email you a link to reset it.
Email sent!
An email is on its way to .
If you don't see it, try checking
your Spam folder.


text:
Power of the Federation
View Single Post
October 24 2012, 01:06 AM
Rear Admiral
Re: Power of the Federation
When the Klingons were less meat-headed I thought of them as on par with the Federation but ultimately a little weaker. Especially when you brought in the scientists.
The Romulans, by the 24th century, seemed to be a third superpower themselves but still less powerful than the Klingons.
The Cardassians at first were problematic but ultimately nonthreatening - the Galor Class Trager Macet commanded was dealt with easily enough. Later they seemed to be up there under the Romulans, but overall I see them as a nation the Federation would beat but at considerable cost - unlike the Klingons who they'd also beat but at a devastating cost.
Both the Romulans and the Klingons have the benefit of being much older nations which I think explains how they're still competitive with the Federation - they've had more time to conquer and invent. The Klingons also have the benefit of alien tech early on via the Hur'q. Still, given the UFP is already ahead of them, I see the gap only widening the further ahead in the future you go. Cooperation, science, and altruism are more efficient and competitive than force, threat, and anger.
Last edited by Arpy; October 24 2012 at
. Reason: replaced is with are
View Public Profile
Send a private message to Arpy
Find More Posts by Arpy


text:
Posts from Health & Diet
Recipe: Chickpea Waldorf Salad
Lunch Recipes from The Kitchn
This simple chickpea Waldorf salad is a great way to kickstart a new season. When I wrote it, fall was on the way, and I for one was a little sad that summer was coming to a close, but food like this makes the transition a little easier! Fortunately it's just as good now, when summer is in full swing.
Recipe: Avocado Stuffed with Spicy Shrimp
Recipes from The Kitchn
Living in a city where summers are beautiful but fleeting, any sighting of sunshine is reason to celebrate with bright, zingy flavors and simple salads. This lovely, clean recipe epitomizes spring and summer cooking. It can be put together in less than 10 minutes, and it works brilliantly as either an appetizer or a light lunch.
Recipe: Mixed Mushroom Egg Bakes
But First, Breakfast!
Despite the fact we are entering one of my favorite, easy, and effortless breakfast seasons (fresh berries and yogurt, anyone?), I love any chance to work protein into my mornings, so I've been doing a version of these egg bakes for some time now. They're perfect for a weekday meal because they hold up in the refrigerator for a good five days. When baked ahead of time, you can have a brunch-worthy breakfast on an average Wednesday, and it will feel like a pretty big treat.
Recipe: Peanut Butter Ice Cream with Banana Chunks
Dessert Recipes from The Kitchn
There is approximately one serving of this left in my freezer. I almost ate it for lunch. But if my husband came home and found out I finished it without saving him one last bite, there'd be issues. Ice cream capable of causing marital discord: worth checking out, no?
Recipe: Braised Radishes with Shallots & Bacon
Recipes from The Kitchn
For a long time I avoided radishes, thinking they were only meant to be eaten raw. I was a little put off by their sharp heat, too. But then, one spring a few years ago, inspired by a bunch of lavender and scarlet Easter egg radishes, I rebelled a bit. Why not cook radishes? In fact, why not braise them?
This tangy, bacon-laced recipe was the result, and when it comes to cooking radishes, I've never looked back.
10 Surprising Ways You Are Making Your Vegetables Less Nutritious
Modern varieties of vegetables, the ones you see for sale in the produce section of the supermarket, are generally sweeter, starchier, and less fibrous than their wild ancestors. They are also far less nutritious: wild dandelion leaves, for example, have eight times more antioxidants than spinach and forty times more than iceberg lettuce.
So doing what you can to maximize the nutrients in the vegetables you eat is important — but it turns out that many common cooking habits are actually making vegetables less nutritious. Did you know you should wait 10 minutes before cooking chopped garlic? Or that broccoli is one of the most perishable vegetables in your crisper? Investigative journalist Jo Robinson spent 10 years combing through the latest research on nutrients in vegetables and fruits for her book, Eating on the Wild Side, and her evidence-based tips for storing and preparing vegetables will change the way you cook.
Recipe: Ellie Krieger's Snow Pea, Scallion & Radish Salad
Recipes from The Kitchn
Ellie Krieger is a queen of simple, healthy recipes that have a bare minimum of ingredients yet still manage to have flavor and flair. This salad is the perfect example — just radishes, snow peas, and scallions in a light dressing. An elemental blend of spring vegetables — and the easiest side dish for any meal.
Do You Have Suggestions for Low-Carb, Non-Lettuce-Based Salads?
Good Questions
Q: I've seemed to develop an aversion to lettuce. Most of it tastes like dirt to me. It's really a problem because my standard lunch at work is to bring in some sort of salad. I've found myself eating everything but the lettuce. Do you have suggestions for low-carb, non-lettuce-based salads that I could take to work?
Recipe: Rainbow Vegetable Spring Rolls
Recipes from The Kitchn
I have to confess that I'm a rather reluctant salad eater. I blame a childhood of sad lettuce side salads topped with gloppy ranch dressing and cherry tomatoes as hard as rubber balls.
But wrap that salad up and call it a spring roll? And add a rainbow of crunchy fresh vegetables? Then give it a spicy sauce instead of sad dressing? Oh, I'm all over that. And I think any reluctant salad eaters at your table will be too.
Why You'll Never Again Throw Away Vegetable Peels
Waste Not
Warning: You may wish you had a time machine after reading this post. Because what you'll discover is that, for years, you've been missing out on a ridiculously tasty treat — baked vegetable peels.


text:
Raffles Singapore
The year was 1887 when the doors to Raffles Hotel Singapore first opened. Since then, it has become an icon that epitomises the romance of the Far East – an intoxicating blend of luxury, history and colonial design.
Situated in the heart of the business and civic district, Raffles Singapore is a veritable oasis in the city. Its classic colonial architecture has been perfectly preserved and provides a stark but lively contrast against its modern-skyscraper neighbours. Through the decades, liveried Sikh doormen have welcomed some of the most famous personalities, from writers to celebrities, politicians and members of royalty.
Stay at Raffles Singapore and check in to one of the six categories of suites available. Although situated in different parts of the hotel, the view will always be of lush tropical gardens best enjoyed in the comfort of the verandah. Each suite features period furnishings, 14-feet high ceilings and modern conveniences expected of a 21st century hotel. Raffles butlers, legendary for their charming and graceful service, are available to fulfil requests both ordinary and extraordinary.
The culinary spread at Raffles Singapore is extensive and enticing. Make a reservation at the 14 restaurants and bars. Among the most well-loved include the fine dining establishment Raffles Grill; Long Bar, where the famous Singapore Sling was created; and Writers Bar, a tribute to the novelists and travel writers, who have become part of the hotel's legend.
Connect with us on Facebook now
- Toll-free:
- +800 1 7233537
- Tel:
- +65 6337 1886
- Fax:
- +65 6339 7650
The World and YouView Package
Singapore Sling 100th Anniversary CelebrationsLearn More
The Raffles StoryView Video


text:
"I so wanted address labels to match the card I chose. These matched in design, but I felt the colors were off a bit. The card is WAY cuter than the labels."
"I loved this card! I used a beach scene with my 3 children for the picture setting and it turned out beautifully! The basic paper quality is very heavy weight and durable. I am so happy with the card, I think it may be my favorite card yet!"


text:
Choreography, in a Web services context, refers to specifications for how messages should flow among diverse, interconnected components and applications to ensure optimum interoperability... (Continued)
Choreography, in a Web services context, refers to specifications for how messages should flow among diverse, interconnected components and applications to ensure optimum interoperability. The term is borrowed from the dance world, in which choreography directs the movement and interactions of dancers.
Download Our Guide: How to Architect a Modern Distributed SOA
SOA based principles shouldn't be thought of as being mysterious, hard to learn, or magical. Gain expert advice on how to effectively build a distributed enterprise architecture from requirements to resources.
By submitting your personal information, you agree to receive emails regarding relevant products and special offers from TechTarget and its partners. You also agree that your personal information may be transferred and processed in the United States, and that you have read and agree to the Terms of Use and the Privacy Policy.
Web services choreography can be categorized as abstract, portable or concrete:
- In abstract choreography, exchanged messages are defined only according to the data type and transmission sequence.
- Portable choreography defines the data type, transmission sequence, structure, control methods and technical parameters.
- Concrete choreography is similar to portable choreography but includes, in addition, the source and destination URLs as well as security information such as digital certificates.
Continue Reading About choreography
'choreography' is part of the:
View All Definitions
Dig Deeper
Find more PRO+ content and other member only offers, here.


text:
College News
2013 Graduates Complete "Today's Students Tomorrow's Teachers" Program
Dr. Mike Wischnowski, Dean, Ralph C. Wilson, Jr. School of Education, and Dr. Bill Stroud, Assistant Professor and Co-Program Director, M.S. Educational Leadership, attended the "Today's Students Tomorrow's Teachers (TSTT)" ceremony at Monroe I BOCES on May 24.
The TSTT program is based upon an 8-year, full circle, collaborative model. The mission of the program is to recruit, mentor, and train culturally diverse and economically challenged students from high school through college and place them as effective teachers and committed leaders who strengthen schools and communities. The College is one of 23 schools that provide a program scholarship.
Two of Fisher's 2013 graduates, Allison Marciano and Samantha Davis, were also recognized as graduates at the TSTT ceremony. Marciano, a Childhood/Special Education graduate, attended Churchville Chili High School, and Davis, an Adolescent Education/English graduate, attended Rush Henrietta High School.
Synthia Green '07, '09 (MS), an English Teacher at Rochester Early College International High School, served as the keynote speaker.
From L to R: Dr. Stroud; Synthia Green '07, '09 (MBA); Samantha Davis '13; Allison Marciano '13; Dr. Wischnowski.
Check out photos from Fisher's 2015 Commencement Ceremonies on Flickr!
Latest College News Stories
- Perales Tapped to Serve as Fisher's Interim VP for Enrollment Management
- Westbay Begins Role as Interim Dean of the College School of Arts and Sciences
- Rooney's Tenure as St. John Fisher College President Begins
- Lavery Library Earns Several Awards
- Media and Communication Alumna Receives Rising Star Award from Local Public Relations Society
- Area High School Students Honored for College Club Participation
- Four Nursing Faculty Present at National Conference
- Fisher Ed.D. Candidate Praised for Improving School Attendance
- Fisher Hosts Roundtable Discussion for Government Relations Professionals
- Hundreds Celebrate Dr. Bain's Presidency during Tribute Gala
- Wegmans School of Nursing Earns 10-Year Accreditation
- St. John Fisher College Receives $50,000 Grant for Liberal Arts-Business Education Initiative
- Humanistic Treatment in Mandated Counseling Focus of Faculty's Research Article
- Education Alumnus to Lead Rochester's Anti-Poverty Initiative
- Rice Contributes Two Chapters to Counseling and Psychopathology Encyclopedia


text:
Is it possible to UNDELETE documents from a R5 Mail-database?
Continue Reading This Article
Enjoy this article as well as all of our content, including E-Guides, news, tips and more.
By submitting your personal information, you agree to receive emails regarding relevant products and special offers from TechTarget and its partners. You also agree that your personal information may be transferred and processed in the United States, and that you have read and agree to the Terms of Use and the Privacy Policy.
I don't know of a way to recover from this situation. Soft delete or a backup would have been my suggestions!
Related Q&A from Debbie Lynd
Getting strange email and calendar error messages
Deleting the same mail from multiple mailboxes
Messages aren't deleting according to retention set date
Have a question for an expert?
Please add a title for your question
Get answers from a TechTarget expert on whatever's puzzling you.
Meet all of our Domino experts
View all Domino questions and answers


text:
2007 (57) Ford Fiesta van 1.4tdci 83k fsh
2007 Ford Fiesta van. Mot til March 2016, 1.4tdci, 83k, fsh, working air con, remote central locking, alloy wheels, all tyres have plenty of life left in them, the spare is a steel and also has plenty of life left in the tyre. Security grill inside r
- 2007
- 82,600 miles
- Diesel
- 1,400 cc


text:
|For any questions related to Disqus, our commenting software, please contact: firstname.lastname@example.com, or call (435) 649-9014.
Phoenix firefighters pull man out of chimney
PHOENIX (AP) — Phoenix firefighters have rescued a man who became stuck after trying to re-enter a house through the chimney. Full Story
Date set for man seeking private complaint against Sandusky
BELLEFONTE, Pa. (AP) — A man who claims former Penn State assistant football coach Jerry Sandusky abused him as a teen will have a court hearing in October in his efforts to force state prosecutors to file criminal charges. 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.


text:
Texas Tech Senior
40: 4.80
Active run defender that likes to mix it up. Has good size and strength to take on and shed blockers. Can make the stop at the point of attack. Shows ability to get upfield and make stop. Decent in pursuit. Shows some ability to drop in zone and make the play underneath.
Lacks speed and limited in space and in pursuit. Gets stuck in the trash too often when playing in pursuit. Not always quick to take on and shed blocks at the second level, particularly when working vs. outside run.Seems stiff at times in coverage and not going to make a ton of impact plays there. Tackles a bit too high at times and doesn't do a great job always breaking down at the point of attack. Won't always deliver hit to ballcarrier, and whiffs on stops. Is limited as a blitzer because of average burst upfield and doesn't really know how to use his hands.
Bird is a massive interior run defender that does a pretty good job when you run the ball between the tackles. But when you get him outside the hashmarks and in space, you see his limitations. And despite his king size, he's not a guy that is going to dominate runners at the point of attack. He really shined as an inside linebacker in their 3-4 scheme as a senior, leading team with 106 tackles. Also had 5 tackles for loss, 1 sack, 3 picks, and 2 pass breakups. Two previous years as a starting SAM linebacker, he combined for 120 tackles, 9.5 for loss, 2 sacks, and 5 breakups.
Bird has the size you like as an inside linebacker in the 3-4 scheme. He is a capable run stuffer, although he's not quite dominant as you'd like in a player his size. He's a capable athlete as well and while he's less effective in pursuit and space, he does have the athleticism to get by there. He can stick in the pros as a reserve because teams will like his size and toughness. And if he can produce early on special teams, he can stick as a reserve inside linebacker. If he gets comfortable enough with a system and is playing beside a rangy, dynamic MLB, then he can be a decent stopgap starter. He'll still be limited in coverage, won't make very many plays as a blitzer, but you three or four years down the road you could probably get by with him as your starter for a season or so.
Bird isn't a great fit in Atlanta unless the Falcons want to move him back to SAM linebacker and play him close to the line of scrimmage. He has the size and enough speed to be an OK matchup against tight ends, but he'll struggle when left on an island there and isn't rangy enough to really think he can be significant effective in zone coverage. He can help take on blockers and help out the run game on the outside, but he's not going to be an impact playmaker. HIs upside is much more limited in a 4-3 scheme like Atlanta's because of his inconsistency to make plays in space. He might be a decent backup if he can play on special teams, but eventually you'll find rangier, more explosive players to replace him.
For a 3-4 team looking for depth, he is on the cusp of being a potential seventh round pick. But because of limited upside, you'd much rather have him as an undrafted free agent.
1-poor, 2-weak, 3-above average, 4-very good, 5-elite
Speed: 2.5
Tackling: 3.0
Coverage: 2.0
Point of Attack: 2.5
Instincts: 2.5
Pass Rush: 2.0
Bront Bird, ILB, Texas Tech
Scouting reports of the linebackers in the 2011 Draft.
1 post • Page 1 of 1
- Pudge
- Purveyor of Truth & Justice
- Posts: 26397
- Joined: Thu Dec 23, 2004 1:03 pm
- Location: North Carolina
- Contact:
Bront Bird, ILB, Texas Tech
"Vincere scis, Hannibal, victoria uti nescis" -- Maharbal, 216 B.C.E.
1 post • Page 1 of 1
Who is online
Users browsing this forum: No registered users and 1 guest


text:
DPMS Stock Spacer AR-15 Aluminum Matte
Product #: 482619 DPMS #: BS-12
- Information
DPMS offers replacement components for the AR-15 that are made to strict military specifications. These high quality stock components will provide excellent fit and reliable function in your AR series rifle. The Buttstock spacer provides you with a way to create extra space in your stock.
Technical Information:
Diameter: 1.1"
Length: 0.81"
Technical Information:
Delivery Information
The total weight of the product, including the product's packaging as it sits on our shelf. Since some products ship directly from the Manufacturer, their weight may be unavailable. Because of variations in the manufacturing process, similar products may have differing weights. Unless the product is designated as "Ships Alone", Shipping Weight does not include the shipping box or packing materials associated with your order.
Product ships from MidwayUSA, separate from any other products on your order due to its size. Products that are Shipped Alone incur separate "Per Order" and "Per Pound" shipping charges.
Product is regulated by the US Department of Transportation (DOT) and cannot be shipped via USPS or air shipping methods. DOT-Regulated products must ship UPS Ground.
Product is restricted by shipping carriers and cannot be shipped to certain locations or via certain shipping methods.
Additional shipping charge for HazMat products. Carriers charge extra to ship packages with products they consider hazardous, such as reloading powder and primers.
Was this information helpful? Yes No
Thank you! Your valuable feedback helps improve our product information and offering.
Know someone who may like this? Email this Page to a Friend
Customer Reviews
The statements and opinions expressed within Customer Reviews reflect each author's personal perspective and do not imply endorsement by MidwayUSA, its Employees or any other organization. Customers should in no way infer that MidwayUSA has validated review information as safe, accurate or appropriate.
Suggested Products
Others Bought
JP Enterprises Tuned and Polished Buffer Spring AR-10, LR-308
Butler Creek Flip-Up Rifle Scope Cover Eyepiece (Rear)
$9.59 - $9.79
DPMS Weld Spring AR-15
Clearance$3.79Save $1.20 (24%)
DPMS Upper Receiver Parts Kit AR-15 A2 Matte
- Bushnell Trophy TRS-25 Red Dot Sight 1x 25mm 3 MOA Dot with... View More Options
DPMS Delta Pack AR-15 Matte
DPMS Gas Tube AR-15, LR-308
Clearance$8.86 - $8.89Save up to $2.93 (25%)
DPMS Magazine Release Button AR-15, LR-308
Clearance — Select Items$1.12 - $7.19Save up to $0.87 (44%)
DPMS Buffer Spring AR-15 Rifle
Clearance$2.94Save $1.55 (35%)
Military Surplus 2 Quart Canteen
Sale$2.99 - $4.99Save up to $3.00 (38%)
Magpul Stock MOE Rifle AR-15, LR-308 Synthetic
Magpul Stock ACS-L Collapsible AR-15 Carbine Synthetic


text:
Pulmonologist (lungs)
38 years of experience
Accepting new patients
38 years of experience
Accepting new patients
Maxey Park
3621 22nd St
Ste 400
Lubbock, TX 79410 Phone number & directions
3621 22nd St
Ste 400
Lubbock, TX 79410 Phone number & directions
License & Identifications
A medical license is required for a doctor to practice medicine in a particular state. Requirements vary by state but most require, at a minimum, post-graduate training in the doctor's specific specialty. An NPI number is a national identifier unique to an individual health care provider and is managed by the Center for Medicare & Medicaid Services (CMS).
Learn more about Dr. Naidu Chekuru:
View the full profile to get information on:
- Qualifications
- What's important to you
View full profile
Patient Reviews
Patient comments (0)
The overall average patient rating of Dr. Naidu Chekuru is Excellent.
Specialties & Research
Dr. Naidu Chekuru, FCCP, MD is board certified in Pulmonary Disease.
- He has special expertise in 1 area:
- Asthma
Education & Awards
Dr. Chekuru graduated from Sri Venkateswara Medical College, Tirupati.
Dr. Chekuru has 4 hospital affiliations:
- Lubbock Heart Hospital
- Covenant Medical Center
- Spanish
Home > Find a Pulmonologist > TX > Lubbock Pulmonologists > Dr. Naidu Chekuru, FCCP, MD
Similar doctors nearby
Dr. Mark Johnson
Internal Medicine
31 years experience
Lubbock, TX
Dr. Srinivas Kadiyala
Pulmonary Disease
21 years experience
Lubbock, TX
Dr. Marque Hunter
Pulmonary Disease
27 years experience
Lubbock, TX
Dr. Shannon Rivas
Pulmonary Disease
14 years experience
Lubbock, TX
Dr. Gary Smith
Internal Medicine
32 years experience
Lubbock, TX
Dr. Brian Williams
Internal Medicine
5 years experience
Lubbock, TX
- Additional Information
- Dr. Naidu K Chekuru FCCP and MD is a male Pulmonologist, has 38 years of experience and practices in Pulmonary Disease.
- Where does Dr. Naidu K. Chekuru practice?
- Dr. Naidu Chekuru has 1 office location.
Dr. Naidu Chekuru practices Pulmonary Disease near Lubbock, TX.
See Lubbock Pulmonologists.


text:
You are a fan of staffs ulzzangs ? Come to discover the best forums staffs ulzzangs on the internet and share your experience with a community fan of staffs ulzzangs . You can also build a forum staffs ulzzangs and create your online discussion.
This is RAN Enterprise Online Player's Forum. No RAN ENTERPRISE ONLINE staffs involve here.


text:
The tiny enclave of Cedar Key is quaint. It's old-fashioned. It's short on traffic lights and long on relaxation. Houses and stores perch above the Gulf of Mexico on stilts, with the water lapping at their bellies.
It's easy to find a mean clam chowder or a cold brew. The people smile and wave, and the police drive spiffed-up golf carts.
Sound like it might be your cup of sunshine?
Take a peek at my slideshow to see for yourself why Budget Travel Magazine named Cedar Key one of the '10 Coolest Small Towns in America.'
Sponsored listings by VISIT FLORIDA Partners


text:
Register now for free, or sign in with any of these services:
Status: Closed
Know more about this business than we do? Cool! Please submit any corrections or missing details you may have.Help us make it right
Would you like to stop paying too much for your auto insurance? Let USAgencies save you money with a free car insurance quote. Call 7 a.m. to 7 p.m., Monday thru Saturday, click anytime on USAgencies.com, or visit one of our 48 convenient locations and see why USAgencies is recognized by Alabama Drivers as the brand to trust for cheap car insurance rates and friendly service. Choose an e-z pay...
USAgencies wants to help you save money on your auto insurance today! We've been in the neighborhood helping folks like you with their auto insurance needs for years. Why not give us a try, and see why others have switched to USAgencies. There's no need to keep paying too much for your auto insurance and you can switch your insurance any time. So get a FREE quote from USAgencies in minutes and...
Immediate Sr22s
Call Today for A Free Quote
Standard Drivers
Choice of Payment Date
Perfect Drivers
Affordable Insurance for All
Low Cost Insurance
Low Monthly Payments
Affordable Monthly Payments
Hospital Indemnity
Low Down Payment
ID Cards On The Spot
Home of Mychoice Coverage
Friendly Timely Respectful Service At An Affordable Price
No Credit No Problem
No License No...
Be the first AL.com user to add photos or videos of USAgencies Insurance
Sr-22s, Roadside, Motorcycle, Low Monthly Payments, Low Down Payments, Low Cost Auto Insurance, Home of Mychoice Coverage, Home, Auto
U S Agencies Direct Insurance Company was founded in 2004, and is located at 406 N Craft Hwy in Chickasaw.


text:
If you're interested in buying a semi pro camcorder, you'll want to put a lot of thought into your purchase. Even though camcorders are far more affordable than they used to be, prices still tend to be pretty high, and you want to make sure you get your money's worth.
The best thing you can do is make sure you do plenty of research. The more you know about the cameras on the market, the easier it will be for you to find the ideal camera for your needs, and the easier it will be for you to get a good deal.
The first thing you should determine is the kind of features you want your semi pro camcorder to have. That way, you'll be able to narrow down your search and only look at cameras that have everything you want. You may want to spend some time researching features.
It's also a good idea to seek out information from people who are knowledgeable about cameras. There are many message boards full of camera experts. Join them and find out what brands and models they recommend. Ask for as much advice as you need.
When you're shopping for your camcorder, make sure you set a budget and stick to it. It's easy to get carried away when you see everything that's out there. Make sure you know what you're willing to spend ahead of time so that you don't get caught up in the moment and spend more.
There are a lot of great semi pro camcorder models out there, and you're sure to find one that you'll absolutely love. Keep looking until you choose a camcorder that's right for you. You'll love being able to shoot footage with your amazing new camcorder.


text:
Fantasia Butterfly- Rhinestone head piece by AgapeGiftShoppe on Etsy
Very beautiful and classy and vintage.
Stores »
Very beautiful and classy and vintage.
We are a community of shoppers sharing our best finds from across the web.
© 2015 ThisNext, Inc. ThisNext is a member of BUZZMEDIA Entertainment, a division of BUZZMEDIA.
Create your own free digital magazine at our new site Glossi.com


text:
Originally written on Between The Ropes | Last updated 11/14/13
When you think of WrestleMania, you think of Hulk Hogan. The question has been since Hogan left TNA, is when he will he appear at WrestleMania? Hogan says he will definitely be there even if he has to be there as a fan. In an interview with the Baltimore Sun, one of Hogan's closest friends, WWE Hall of Famer Jimmy Hart says that Hogan will be at the biggest event of the year in professional wrestling. "Hogan knew I was doing this press tour with WWE promoting the DVD," Hart told the Sun. "He told me to say exactly this: Hulk Hogan will be at WrestleMania if he has to buy a ticket and sit at ringside. "I think he can step into the ring one more time. We have a school in Florida, and he stepped into the ring there and did some stuff, and he looked great. As his friend, I'd be the first one to say, 'Listen Hulk, do us a favor, just go out to the ring to Real American, say OK Brother, rip the shirt, do the pose, sign a bunch of autographs and people will still be just as happy, but he...
Comments are closed.
What do you think?To leave a comment, you can:
WWE News
Delivered to your inbox
You'll also receive Yardbarker's daily Top 10, featuring the best sports stories from around the web. Customize your newsletter to get articles on your favorite sports and teams. And the best part? It's free!
Follow us on Twitter
|Best of Yardbarker
|NFL News
|MLB News
Today's Best Stuff
For Bloggers
Join the Yardbarker Network for more promotion, traffic, and money.
Company Info
What is Yardbarker?
Yardbarker is the largest network of sports blogs and pro athlete blogs on the web. This site is the hub of the Yardbarker Network, where our editors and algorithms curate the best sports content from our network and beyond.
|© 2015 Yardbarker, Inc. All rights reserved. Use of this website (including any and all parts and components) constitutes your acceptance of these Terms of Use and Privacy Policy. (What's New?)


text:
Dynamic Adaptive Streaming over HTTP
Dynamic Adaptive Streaming over HTTP (DASH), also known as MPEG-DASH, is an adaptive bitrate streaming technique that enables high quality streaming of media content over the Internet delivered from conventional HTTP web servers. Similar to Apple's HTTP Live Streaming (HLS) solution, MPEG-DASH works by breaking the content into a sequence of small HTTP-based file segments, each segment containing a short interval of playback time of a content that is potentially many hours in duration, such as a movie or the live broadcast of a sports event. The content is made available at a variety of different bit rates, i.e., alternative segments encoded at different bit rates covering aligned short intervals of play back time are made available. While the content is being played back by an MPEG-DASH client, the client automatically selects from the alternatives the next segment to download and play back based on current network conditions. The client selects the segment with the highest bit rate possible that can be downloaded in time for play back without causing stalls or re-buffering events in the playback. Thus, an MPEG-DASH client can seamlessly adapt to changing network conditions, and provide high quality play back with fewer stalls or re-buffering events.
MPEG-DASH is the first adaptive bit-rate HTTP-based streaming solution that is an international standard.[1] MPEG-DASH should not be confused with a protocol — the protocol that MPEG-DASH uses is HTTP, hence the "H" in the name.
MPEG-DASH uses existing HTTP web server infrastructure that is used for delivery of essentially all World Wide Web content. It allows devices like Internet-connected televisions, TV set-top boxes, desktop computers, smartphones, tablets, etc. to consume multimedia content (video, TV, radio...) delivered via the Internet, coping with variable Internet receiving conditions. Standardizing an adaptive streaming solution is meant to provide confidence to the market that the solution can be adopted for universal deployment, compared to similar but more proprietary solutions like Smooth Streaming by Microsoft, or HDS by Adobe.
MPEG-DASH technology was developed under MPEG. Work on DASH started in 2010; it became a Draft International Standard in January 2011, and an International Standard in November 2011.[1][2][3] The MPEG-DASH standard was published as ISO/IEC 23009-1:2012 in April, 2012. In July 2013, the second edition of MPEG-DASH has been approved incorporating first amendment and corrigenda including support for event messages and media presentation anchors.[4]
DASH is a technology related to Adobe Systems HTTP Dynamic Streaming, Apple Inc. HTTP Live Streaming (HLS) and Microsoft Smooth Streaming.[5] DASH is based on Adaptive HTTP streaming (AHS) in 3GPP Release 9 and on HTTP Adaptive Streaming (HAS) in Open IPTV Forum Release 2.[6][7] As part of their collaboration with MPEG, 3GPP Release 10 has adopted DASH (with specific codecs and operating modes) for use over wireless networks.[6]
The DASH Industry Forum (DASH-IF)[8] further promotes and catalyzes the adoption of MPEG-DASH and helps transition it from a specification into a real business. It consists of the major streaming and media companies, including Microsoft, Netflix, Google, Ericsson, Samsung, Adobe, etc. and creates guidelines on the usage of DASH for different use cases in practice.
MPEG-DASH is integrated in other standards, e.g. MPEG-DASH is supported in HbbTV (> Version 1.5)[9] as well as HTML5. HTML5 offers the MPEG-DASH support via the HTML5 Media Source Extensions (MSE)[10] and supports DRM for MPEG-DASH by the HTML5 Encrypted Media Extensions.[11] Additionally MPEG-DASH is available natively on Android through the ExoPlayer, on Samsung Smart TVs 2012+, LG Smart TV 2012+, Sony TV 2012+, Philips NetTV 4.1+, Panasonic Vierra 2013+ and Chromecast.[12] YouTube as well as Netflix already support MPEG-DASH for HTML5, and different MPEG-DASH players are available.[13]
DASH is an adaptive bitrate streaming technology where a multimedia file is partitioned into one or more segments and delivered to a client using HTTP.[14] A media presentation description (MPD) describes segment information (timing, URL, media characteristics like video resolution and bit rates),[15] and can be organized in different ways such as SegmentList, SegmentTemplate, SegmentBase and SegmentTimeline, depending on the use case.[16] Segments can contain any media data, however the specification provides specific guidance and formats for use with two types of containers: ISO base media file format (e.g. MP4 file format) or MPEG-2 Transport Stream.[5]
DASH is audio/video codec agnostic. One or more representations (i.e., versions at different resolutions or bit rates) of multimedia files are typically available, and selection can be made based on network conditions, device capabilities and user preferences, enabling adaptive bitrate streaming[17] and QoE fairness.[18] DASH is also agnostic to the underlying application layer protocol. Thus, DASH can be used with any protocol, e.g., like DASH over CCN.[19]
Some of the existing implementations of MPEG-DASH standard for clients and servers include the following solutions.
Clients and libraries[edit]
- VLC Media Player 3.0 will ship new client plugin for MP4/MPEG and Live streams.[20][21][22]
- The open-source library libdash[23] is platform independent and runs on mobile platforms such as Android, iOS, Windows Phone.
- bitmovin provides the bitdash MPEG-DASH player for HTML5 and Flash[24]
- Viblast Player has support for MPEG-DASH in HTML5 and provides an SDK for iOS and Android[25]
- OSMO4 from GPAC at Telecom ParisTech supports MPEG-DASH [26]
- DASH-JS from ITEC at University of Klagenfurt supports MPEG-DASH [27]
- Radiant Media Player supports MPEG-DASH (DASH264 and WebM Dash) in HTML5 [28]
Note that no specific support is required from server for DASH content, with the exception of Live Streaming.
- Flussonic Media Server has well support For DASH.[29]
- Helix Universal Server has support for DASH in various modes.
- Nginx-rtmp-module supports generating MPEG-DASH live streams since version 1.0.8.[30] They can be played with a modified version of dash.js[31] and with bitdash.[32]
- Wowza Streaming Engine has full support for MPEG-DASH.[33]
- Akamai CDN supports DASH.[34]
- Azure Media Services platform has support for MPEG-DASH.[35]
- Limelight Networks CDN supports DASH.[36]
- Unified Origin supports MPEG-DASH.[37][38]
- bitmovin provides the cloud-based transcoding service bitcodin.com which supports MPEG-DASH [39]
Content Generators[edit]
- ITEC's DASHEncoder.[20][40]
- MP4Box and its multimedia framework from GPAC at Telecom ParisTech[41]
- dashcast from Telecom ParisTech support MPEG-DASH live streaming [42]
- ITEC offers a validation service for MPEG-DASH Media Presentation Description (MPD) files.[20]
- Multiple DASH datasets are offered by the Institute of Information Technology (ITEC) at Alpen-Adria University Klagenfurt,[40][43] the GPAC group at Telecom ParisTech[41] and Digital TV Labs.[44]
- BBC has DASH test streams, including DASH over HTTP/2 [3]
- ^ a b "MPEG ratifies its draft standard for DASH". MPEG. 2011-12-02. Retrieved 2012-08-26.
- ^ HTTP streaming of MPEG media – blog entry
- ^ ISO/IEC DIS 23009-1.2 Dynamic adaptive streaming over HTTP (DASH)
- ^ - MPEG-DASH 2nd edition - blog entry
- ^ a b Updates on DASH – blog entry
- ^ a b ETSI 3GPP 3GPP TS 26.247; Transparent end-to-end packet-switched streaming service (PSS); Progressive Download and Dynamic Adaptive Streaming over HTTP (3GP-DASH)
- ^ Open IPTV Forum Solution Specification Volume 2a – HTTP Adaptive Streaming V2.1
- ^ DASH Industry Forum
- ^ HbbTV Specification 1.5
- ^ HTML5 Media Source Extensions
- ^ HTML5 Encrypted Media Extensions
- ^ Device Compatibility
- ^ The Status of MPEG-DASH today, and why Youtube & Netflix use it in HTML5
- ^ Overview of Dynamic Adaptive Streaming over HTTP (DASH)
- ^ DASH Overview by C. Timmerer and C. Mueller
- ^ MPEG-DASH Overview
- ^ 3GPP Dynamic Adaptive Streaming over HTTP – Standards and Design Principles by T. Stockhammer
- ^ Towards Network-wide QoE Fairness using OpenFlow-assisted Adaptive Video Streaming
- ^ Y. Liu, J. Geurts, J.-P. Point, S. Lederer, B. Rainer, C. Mueller, C. Timmerer and H. Hellwagner, "Dynamic Adaptive Streaming over CCN: A Caching and Overhead Analysis", In Proceedings of the IEEE International Conference on Communication (ICC) 2013 – Next-Generation Networking Symposium, Budapest, Hungary, June, 2013
- ^ a b c DASH at ITEC, VLC Plugin, DASHEncoder and Dataset by C. Mueller, S. Lederer, C. Timmerer
- ^ C. Müller and C. Timmerer, "A VLC Media Player Plugin enabling Dynamic Adaptive Streaming over HTTP", In Proceedings of the ACM Multimedia 2011 , Scottsdale, Arizona, November 28, 2011.
- ^ "VLC 3.0 features".
- ^ libdash: Open-source DASH client library by bitmovin Gmbh
- ^ bitdash MPEG-DASH Player Feature Details
- ^ Viblast Player Features
- ^ OSMO4 Player of GPAC
- ^ DASH-JS at ITEC of Klagenfurt University
- ^ Radiant Media Player Compatibility Table
- ^ [1]
- ^ MPEG-DASH in nginx-rtmp-module 1.0.8
- ^ MPEG-DASH live streaming in nginx-rtmp-module
- ^ bitdash MPEG-DASH player for HTML5 and Flash
- ^ MPEG-DASH Support in Wowza Streaming Engine
- ^ Akamai Announces Native MPEG-DASH and HDS Support for Live Video Workflows
- ^ MPEG-DASH and streaming reference and resources
- ^ [2]
- ^ Netview and Unified Streaming streaming DASH
- ^ USP Factsheet
- ^ bitcodin.com Supported Formats
- ^ a b S. Lederer, C. Mueller and C. Timmerer, "Dynamic Adaptive Streaming over HTTP Dataset", In Proceedings of the ACM Multimedia Systems Conference 2012, Chapel Hill, North Carolina, February 22-24, 2012.
- ^ a b GPAC Telecom ParisTech
- ^ dashcast of Telecom ParisTech
- ^ S. Lederer, C. Mueller, C. Timmerer, C. Concolato, J. Le Feuvre and K. Fliegel, Distributed DASH Dataset, In Proceedings of the ACM Conference on Multimedia Systems (ACM MMSys) 2013, Oslo, Norway, 2013.
- ^ MPEG DASH Test Suite
External links[edit]
- MPEG-DASH Standard
- DASH subscription mailing list
- DASH research at Alpen-Adria Universität Klagenfurt
- Mailing list of the open-source DASH client library libdash
- DASH Industry Forum – MPEG-DASH promotion group.
- MPEG-DASH Tutorials - A list of (video) tutorials from the actual editors.


text:
Tasted Friday, October 28, 2011 by rocknroller with 178 views
This was a working meeting, but that doesn't mean we shouldn't drink some good wine.
Very dark red color. Pop and pour at the restaurant. Nose is warm with cinnamon, subtle earth, sweet cherry fruit, cedar. The palate was concentrated, but elegant, with tart cherry, round tannins, earth, cedar, and and a long finish. I was pretty pleased with how open this was, past experience has found that the Shea bottlings usually require significant decanting. This was outstanding 92+pts.
Post a Comment
Do you find this review helpful? Yes - No
/ Report Issue
Flawed bottle, not recognizable as a chard, let alone Kistler. Disappointing.
Light gold color. 90% Chard with 10% Sauv Blanc. The nose is quite fragrant, perfumed with apple, lychee, lemon, tangerine, and hints of tropicals along with fairly subtle oak. The fruit porfile on the nose was quite amazing. The palate was lithe and crisp, consistent fruits and medium-light bodied with clean medium finish. Very interesting and fun wine. Nice Italian chard. 91+pts.
Dark purple color. Nose is rich and lush with blackberry, blackberry liqueur, cassis, vanilla, spice, and scorched earth. The palate is deeply concentrated with silky well integrated tannins, lush black fruits, tar, lots of glyverin, and spice on the long finish. This was stellar, a big wine with a lot of finesse. This was a pop and pour, drank over 2 hours. 93-94pts.
Medium gold color. Nose has candied apples and apricots, florals. Moderate acid, not overly sweet, good balance. Solid.
Everything was outstanding tonight, but the WOTN was the '05 Shafer One Point Five.
(see all 16 vintages)
Drink 2012-2020
© 2003-15 CellarTracker! LLC. All rights reserved.
"CellarTracker!" is a trademark of CellarTracker! LLC. No part of this website may be used, reproduced or distributed without the prior written permission of CellarTracker! LLC.


text:
Santa Rosa, CAUSA 95403
July 31, 2009
We shoot senior portraits, parties, reunions, weddings, families, boudoir...
No answer yet
I love taking pictures and learning from others! Also, trying to start a photography business with a few women friends and we have so much fun together!!
Meetup members, Log in
By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy


text:
Search for:
Recent Comments
Tags7 add adding Alfresco arvixe bucket change clip ClipBucket CMS cPanel/Linux Hosting create dolphin Drupal elgg Elgg Hosting elgg tutorials email how how to install joomla module MODx mojoPortal New panel php plugin SE4 set up setup site socialengine softaculous tips to TomatoCart use using video web website websitepanel WordPress
Tag Archives: admin
[TomatoCart] Enable Sort Order for Products Variants Module in the Admin Panel
Some users have reported having the following problem in the community before: I am having some issues with getting variants on products sorted correctly. I would like to have them …
Tags: admin, enable, enabling, how to, module, order, panel, product, products, sort, TomatoCart, variant, variants Posted under TomatoCart Leave a comment
Fix Textpattern: admin-side Stuck on Languages
Regular readers will know I am keen on taking backups of your stuff, whether it's for Textpattern CMS or something else entirely. Having a backup regime in place will save …
Tags: admin, admin-side, CMS, error, fix, fixed, fixing, help, how to, lang, language, languages, resolution, resolve, side, solution, stuck, support, Textpattern, textpattern cms Posted under Textpattern Leave a comment
Drupal 7: Drupal Remote Dashboard Sysadmin Module
In running a number of Drupal websites I've had the desire to centralize my management or visualization of the status of my various Drupal sites. Oftentimes I rely on Drush …
Tags: 7, admin, dashboard, Drupal, drupal7, Drush, health, module, monitoring, Remote, site, sites, sysadmin, system, website, website health Posted under Drupal, Drush 2 Comments