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Home Brew
Archived Posts from this Category
Archived Posts from this Category
Posted by TheShot on 30 Apr 2015 | Filed under: Consumer Trends, Home Brew, Machine
A couple years ago I referenced the ZPM Espresso Kickstarter campaign — an effort to develop a PID-controlled consumer espresso machine. And just as state lotteries are often called "a tax on people who can't do math," I've long called crowdfunding services such as Kickstarter "a tax on people who don't understand business loans or venture investing".
Today the New York Times brought the two together in a good article on ZPM Espresso's crash and burn — and some of their delusional crowdfunders who somehow expected things to operate more like a consumer e-commerce shopping site: ZPM Espresso and the Rage of the Jilted Crowdfunder – NYTimes.com. It still begs the question: what were these people seriously thinking they were getting into?
Posted by TheShot on 31 Dec 2014 | Filed under: Add Milk, Café Society, Consumer Trends, Home Brew, Local Brew, Quality Issues, Roasting
illy caffè North America has operated Espressamente cafés here as in Europe, but this example is modeled more after a truer café rather than coffee bar per se. As such, Illy has designated it with a different name ("illy caffè").
However, that hasn't stopped many confused locals who still insist on calling it "Espressamente." (I dare anyone to find the word "Espressamente" written anywhere inside or out of this place.) The lesson here is to be careful how you brand yourself: once it starts working, the blinders come out and you may have a difficult time getting people to change.
Unlike Illy's Espressamente coffee bars, the food menu here — while still designed by the famed Joyce Goldstein — is a bit more involved. The service levels are also just a touch higher.
It's not too much of a surprise that Illy decided to pull off this subtle concept shift here in San Francisco. Back in 2011, the Espressamente on Battery St. opened as America's first free-standing example of the chain (i.e., not linked to a hotel, etc.). Like SF's other Illy locations, it's run by Joe Gurdock and the Prima Cosa team. Joe is an SF native with local coffee roots dating back to managing Pasqua Coffee cafés here in the 1990s.
Earlier this month illy caffè North America invited me to a media brunch for this café's opening, with much of their executive team flying in from New York and parts east. I'm not easily impressed by these sorts of events, but I came away from the event with an even greater appreciation for what Illy does and what they are as a company.
There's a tendency in today's self-described "craft" coffee community to claim credit for much of anything good about coffee these days — even if most of it consists of small modifications built upon a sizable foundation of older, established arts. There's also a lot of fawning over anything that smells new — often much of which is just new to those who haven't dug deep enough. Meanwhile, many might roll their eyes over a "coffee dinosaur" like Illy.
Case and point with the latest coffee roasting guide du jour. Now we very much enjoy's Scott Rao's practical, hands-on books, and his latest The Coffee Roaster's Companion is a good reference. Yet we know a number of craft coffee types who regard it as highly technical manual, oblivious to some of its glaring predecessors.
Just take Chapter 4 of Andrea Illy's (editor and Illy chairman) Espresso Coffee: The Science of Quality. This chapter dedicated to coffee roasting introduces thermodynamic differential equations, diagrams of three-dimensional thermal gradients within roasting beans over time, tables of chemical compounds and their resulting odors from roasting, ion chromatography charts, structural formulas of the changing organic chemistry bonds in roasting coffee, and references to 91 scientific coffee papers. No disrespect to Mr. Rao, but by comparison on a technical scale you could call his book Coffee Roasting for Dummies.
As another example of this cognitive gap, media people and Illy reps sat around a large, shared table at this brunch event. One of the media invitees was a freelance writer for 7×7 and other food-friendly publications (who shall remain nameless). I had mentioned how most so-called Third Wave roasters were abject underachievers at the subtle art of coffee blending, and she interjected by saying she thought that the Third Wave was instead identified more by medium roast levels.
Forget for a moment that Dunkin' Donuts has been medium roasting their coffee pretty much since the invention of the donut. While taking furious notes, she straight-face asked the Illy reps about how they were positioned with their darker roasts in this modern taste era of Third Wave medium roasting.
Illy has been selling coffees clearly labelled "Medium Roast" before many of these Third Wave roasters were even in diapers. Thus I thought her question was honestly a little offensive. But the Illy team, probably used to being perceived as playing catch-up rather than leading the charge in coffee these days, politely answered her question without any hint of judgement. (I probably would have had to restrain myself from punching her in the throat.)
Illy was also pioneering coffee subscription models as early as 2004, years before the Third Wavy new coffee middlemen injected themselves into the supply chain.
Now Illy is hardly perfect, and this post isn't intended as an Illy love-fest. Responding to commercial pressure, they've bowed to some regrettable-but-business-necessary fads, such as creating their own pod system coffee and promoting dubious home espresso machines. Their coffee here in the U.S. — while employing outstanding quality controls — has never measured up to the quality standards I've experienced at their cafés in Europe.
But besides Illy's many great investments in quality and to the science of coffee, the company has won awards for its ethics. They've been actively invested in the economic and environmental sustainability of coffee far longer than any other coffee company I know. They essentially pioneered the Direct Trade model years before it was ever called that. And they've done all that without the modern sledgehammer-to-the-head, profit-from-consumer-guilt practice of publicly blowing their own horn over their commitment to Corporate Social Responsibility.
Was there espresso to be reviewed here again? Of course!
This café is located at the edge of the former Metro Theater, which has since been converted into an insipidly boring and culturally irrelevant Equinox gym.
There's an elaborate designer Illy coffee cup chandelier as you walk in — a hallmark of many other Espressamente shops, but different for the rarity of some of the limited edition art cups. Since 1992, Illy's designer cup series is technically the longest running pop art project in the world. (Their continued investment in the arts is another cool aspect of the company.) There's a tall table with stools, some window stool seating, central café tables, and black booth café seating around the edges.
Using a chrome, three-group La Cimbali, they pull moderately-sized shots with a healthy, mottled/swirled medium and darker brown crema. The crema isn't as thick as you typically get in a European Espressamente, but it's decent.
The flavor isn't exactly the typical mild spaces and wood that you get at most American outlets serving Illy: there are extra notes in between in the flavor profile. So while still not up to European standards, this is one of their best attempts yet. Served in designer IPA logo cups, of course.
Milk-frothing here is decent: somewhat dense, even, and with little erratic touches here and there. They also offer signature drinks, including botanicals like their vanilla jasmine or lavender lattes — if you like that sort of thing.
Read the review of Illy Caffè on Union St. in Cow Hollow.
Posted by TheShot on 30 Jul 2014 | Filed under: Consumer Trends, Home Brew, Local Brew, Machine, Roasting
You may not have noticed it through most of the usual "coffee media" channels, but this past Saturday San Francisco hosted CoffeeCon's first-ever road tour. You might recall our coverage last year of CoffeeCon 2013, held at its Warrenville, IL mothership. In its fourth year, CoffeeCon has been enough of a success at addressing unmet coffee consumer interest to take the show nationally for the first time — with SF on July 26, NY on October 11, and finally in L.A. on November 8.
CoffeeCon is somewhat unique as a consumer-oriented coffee event, where layman coffee lovers and enthusiasts can participate without being overlooked for coffee professionals or shunned by trade show hucksters. We may have derided the widespread abuse of the term "Third Wave" as self-promotional marketing babble for some eight years now. But if there was ever an experience that epitomized coffee lovers "enjoying coffee for its own sake," this has to rank right up there.
They held it in SOMA's Terra Galleries art gallery/event space, which operated with a surprisingly heavy security detail. A great number of area coffee purveyors came to show off their goods to attendees — including roast-to-order Artís in Berkeley, Blue Bottle, Chromatic, De La Paz, Equator, Flywheel, Four Barrel, George Howell (from MA), Henry's House of Coffee, Mr. Espresso, Old Soul Co. (a gem from Sacramento), Peerless, Ritual Roasters, Sightglass, and Verve. A favorite overheard non-sequitur of the day reflected the variety on display: "Oh, there's Blue Bottle… but I can get that anywhere."
Besides sampling a lot of coffee, attendees could also take courses, experience hands-on demonstrations of consumer equipment, hear talks from professionals (CoffeeCon has contractually locked up much of George Howell's speaking tours), and even check out home roasting equipment in the outdoor space.
We caught Mr. Espresso's Luigi di Ruocco's "Italian Espresso" talk and even had an epiphany or two. For example, the Italian art of balance in espresso blends makes all the more sense when you think of how many each Italian sips in a given day. Punchy, overbearing brightness bomb shots would create more palate fatigue if experienced multiple times daily. It also dawned on us how important a rounded espresso flavor profile is to end a meal on as a complement, rather than competitor, to the food you've just eaten.
KitchenAid was one of the event's key sponsors, and they announced a new home coffee brewer currently in factory production. It attempts to automate manual pour-over coffeemaking with an enclosed system of water-pulsing that follows a programmable pour-vs.-steep algorithm. In that sense, it seems a little like a consumer version of Clover's Precision Pour Over concept, which has seemingly gone dark over the past couple of years.
While KitchenAid has been long known for its mixers, it first got into the coffee business with the A-9 and A-10 coffee mills back in 1937. They still do amateurish things, such as exclusives with Williams-Sonoma (who notoriously offer some of the most overpriced and most substandard/landfill-bound consumer coffee appliances on the market). But in recent years KitchenAid has introduced decent-for-the-price-point Pro-line Burr grinders and other worthy consumer coffee products targeting what they now, unfortunately, call the craft coffee market.
Side note: the term "craft coffee", appropriated from the beer world, is really just a pound-for-pound stupidity surrogate for the ever-more-embarrassing "Third Wave" term these days. Use of the term is made all the worse by the decades-old homonym, "Kraft coffee": i.e., the Big Four coffee purveyor more commonly known as "Maxwell House." This is akin to the craft beer market calling itself the "blue ribbon beer market". *Facepalm*
So it's with curious irony, lost on KitchenAid, that they're now offering an appliance that push-button automates a manual pour-over in the name of craft coffee. (And not an Alanis Morissette "irony" either.)
As a home-grown event with little professional event staffing, CoffeeCon seemed to experience a bit of chaos outside of its mothership confines for the first time: running out of badge-holders, a lack of pre-event press, some improv when an occasional speaker didn't show on time, and a couple of classrooms separated only by a hospital-room-like thin cloth barrier. The last one generated audible cacophony when the class next door would roar with coffee grinders. But all in all, the event was anything but disappointing.
We even reconnected with Aleco Chigounis, whose coffee sourcing we've long been big fans of. He's since established Red Fox Coffee Merchants. (No relation, however, to "This is the Big One. Elizabeth, I'm coming to join you, honey!".)
Posted by TheShot on 27 Jun 2014 | Filed under: Add Milk, Foreign Brew, Home Brew, Starbucks
Not unlike Carmel, CA, Half Moon Bay is a smaller oceanside community that serves as something of a test of quality coffee penetration. Located only 30 miles from San Francisco, and possessing its own Peet's and Starbucks (unlike Carmel), Half Moon Bay remains surprisingly isolated and remote from many of the coffee fads and baseline standards that the cityfolk up north have grown accustomed to.
Thus finding a solid espresso in town is a real challenge. Half Moon Bay is fraught with many wrong turns and dead ends that lead to an over-extracted, watery ash flavor that many San Franciscans might recognize from 1988. But there are some mild exceptions — such as Blue Sky Farms.
This roadside café, coffeehouse, and nursery (yes, nursery — the plant kind, that is) constitutes a rather dark wooden hut that you might miss if you drive up Highway 1 too quickly out of Half Moon Bay towards El Granada. There's a parking lot with a main entrance to the rear of the building, right alongside the nursery and gardening supply.
Inside the simple wooden frame building, it has a typical rural café feel. It might seem a little like a family-run spot, but it's more together than that. They serve baked goods, breakfast items (eggs, burritos, weekend waffles), and other light dining fare. There are several indoor metal-topped café tables — and some worn wooden picnic bench seating in the rear patio outdoors.
Using a three-group Conti machine in the service area, and Moschetti coffee (Moschetti makes their service area presence well-known in Half Moon Bay), they pull shots with a pale to medium brown mottled crema served short in a shotglass-sized cup (Romania ceramic from IKEA). It has a healthy body and a smoothed-out flavor of mild spices.
For milk-frothing, they can be a bit irregular and frothy — but they will ask if you want your cappuccino wet or dry. Their milk-based drinks are deceptively large-looking and come in white or blue IKEA cups. All things considered, you will hope for something better — but this is one of the better coffee options in this outpost town.
Read the review of Blue Sky Farms in Half Moon Bay, CA.
Posted by TheShot on 06 May 2014 | Filed under: Consumer Trends, Home Brew, Machine, Starbucks
When not on my best of days, I'll be the first to admit that I can sometimes be a sarcastic jerk. But even the most acrid sarcasm can be neutralized by a shocking dose of absurd reality. Case and point with this story in today's Daily Mail: Grower's Cup, World's first DISPOSABLE 'coffee machine' lets you brew on the move | Mail Online.
You see, there's long been a lot of consumer environmental angst when it comes to single serving coffee made from pods and capsules. That angst is not at all misplaced, but it's largely viewed from the wrong end of the telescope. Virtually all discussions that cite the environmental impact of coffee pods obsess exclusively over recycling. Meanwhile, they throw "reduce" and "reuse" under the bus — completely ignoring them.
If we remember our Environmentalism 101, the ranked order of efficacy is this: reduce, reuse, and then recycle. Thus the great environmental atrocity of pod coffee machines isn't throwing the pods away. It's that, by design, these coffee systems seem to maximize the amount of materials extraction from the earth, materials processing, machine energy consumption, manufacturing waste by-products, excess packaging and shipping weight, and additional transportation fuel consumption with each and every serving of coffee. The introduction of coffee pods created incremental new demands for all of these, where none existed prior for "traditional" coffee formats.
To sarcastically illustrate this point over the years, I often go from zero to ridiculous in one sentence: that if they manufactured an entire life-sized, pop-up, disposable Starbucks with every coffee serving, the entire system would earn a green "pass" by most consumer definitions if the disposable Starbucks were made of recyclable materials. Imagine a cardboard Starbucks with 1,800 square feet of indoor space, including cardboard men's and women's bathrooms, thrown away with every serving of coffee. Can you recycle it? Say "yes" and planet earth and a choir of bluebirds will thank you.
So imagine my shock and horror — and the death of my sarcasm — when I learned that the first step towards creating the disposable Starbucks had already been made with the 2012 introduction of the world's first disposable coffee machine. Sure, you could say that the proliferation of pop-ups marked the first introduction of the disposable café, but the holy grail here is the single serving disposable café.
Homer facepalm indeed…
Posted by TheShot on 07 Apr 2014 | Filed under: Barista, Beans, Consumer Trends, Foreign Brew, Home Brew, Machine, Quality Issues, Robusta, Starbucks
As we noted last month, tonight on Rai 3 — a regional TV news network in Italy — they aired an investigative exposé on the state of espresso in Italy titled "Espresso nel caffè": Report Espresso nel caffè. Rai 3 produced this as an episode of their Report program, which has been something of a platform for barebones investigative journalism since its inception in 1997. (Think a scrappier 60 Minutes on a shoestring budget.)
The 51-minute segment isn't groundbreaking for either journalism nor for any awareness of coffee standards. That said, it is aspirationally legitimate coffee video and television. Far too often on the Internet, the idea of a good "coffee video" — with few exceptions — is equated with a sensory montage on YouTube or Vimeo packaged like a roaster's wannabe TV commercial.
There's never any storytelling ("Plot? We no need no stinkin' plot!") — just coffee porn close-ups of the stuff either roasting or brewing, complete with a coffee professional's platitudes voiced over B-roll. Coffee fanatics have largely only encouraged these low standards by joining in on the self-congratulatory social media circle jerk that follows video after identical video.
The Report episode begins by covering the necessary espresso machine hot water purge before pulling an espresso shot — and by noting how few baristi know to follow this practice. A Lavazza trainer notes how 70% of the aromatic properties of coffee are lost within 15 minutes of grinding it. Comparisons are shown of a correct and incorrect coda di topo (or "rat's tail") pour from an espresso machine, showing how equipment can get gummed up without proper and immaculate cleaning. The program also reviews how few baristi know how much arabica versus robusta is in their blends, noting the resulting impacts on flavor and costs.
They visit cafes such as Gran Caffè Grambrinus and Caffè Mexico at Pizza Dante, 86 in Napoli. They interview some heavy hitters — from Lavazza to Caffè Moreno to Kimbo, from Biagio Passalacqua himself to Davide Cobelli of the SCAE (featured last month in Barista Magazine) to Luigi Odello of Espresso Italiano Tasting fame. And probably too many guys in lab coats.
Overall, the program is a bit condemning of espresso standards across all of Italy. But remember, this is a national news program that targets the general public: the goal is to educate and, in some ways, outrage the public about what they may be putting up with currently. If only one percent of the coffee porn videos in English would attempt something so high-minded as that.
Defensive posturing aside (he's not alone), the commissioner also welcomes those interviewed for the program to visit local Napoli coffee shops and producers to witness the mobilization Napoli has mounted in response. As such, Andrej Godina has done God's work: raising public awareness of lagging coffee standards, starting a dialog, and inciting action to improve these standards.
Posted by TheShot on 23 Sep 2013 | Filed under: Beans, Foreign Brew, Home Brew, Machine
Last Friday, the Economic Times posted an interesting article concerning the history, fanatics and obsessives with South Indian filter coffee: How can filter coffee be so different, yet good? – Economic Times. The Economic Times is a business paper from the Times of India — and the world's most widely read English-language business newspaper after the Wall Street Journal.
For Westerners without much exposure to the subcontinent, you might associate India with only tea. But the story of coffee in India is older than the USA itself and arguably larger (by capita) than its consumption of coffee. South India has grown coffee since the 1670s, and the article recalls how coffee consumption was particularly introduced to the Tamil households of South India by way of Britain in the 19th century.
Back then, "Tamil Brahmins resisted the tea campaign as too down-market, giving tea a working class (and Muslim) reputation it has never entirely shrugged off in the South." The article even makes reference to a bottled coffee-chicory essence called Camp Coffee, first made by the Scottish company Paterson & Sons in Glasgow in 1876 and featuring a Sikh bearer on the label. By the 20th century, South Indians added sugar and milk, leading to its more widespread adoption.
We fell in love with the stuff on our first visit to South India. It's made as a sort of strange middle-ground between the popular fast-brewed hot coffee of espresso/pour-overs/Mr.-Coffee-makers and the slow, slow brewing of cold press coffee.
Traditionally it is made with chicory root (the article mentions a magic 15-20% range), a coffee substitute and additive known more in the West by its affiliation with New Orleans and colonial America. Here, as in India, it was introduced as a means of more cheaply cutting the more expensive pure coffee. However, in New Orleans the introduction of chicory as a coffee additive was of purely French origin: instigated by Napoleon's initiation of the Continental Blockade of 1808 that deprived the French of much of their coffee supplies.
All of this cutting with chicory, milk, and sugar and the common use of fine coffee "powder" naturally leads most Westerners to a rather downscale impression of South Indian filter coffee. And for many examples of it, they'd be right. But that's also the case with most coffee served here in America. However, it doesn't help that my few attempts to make a version of it here with one of the unique South Indian filter brewers I purchased (on Mahatma Gandhi, aka "MG", Road in Bangalore) produced some of the most undrinkable coffee I've ever made.
Of course, there are those who truly love coffee in its many shapes, forms, and varieties available. And then there are others who only like a rarefied, elitist, mutant sliver of coffee extract that's possible with exacting farm origins, brewing methods, precision equipment, TDS ratios, and when the lunar tides are just right for four days out of the calendar year. While I very much admire and appreciate what can come out of the latter category, it might come as a surprise that I am a complete softie of the former variety.
Posted by TheShot on 10 Sep 2013 | Filed under: Beans, Home Brew, Quality Issues, Roasting
The Internet sags from a surfeit of posts from Do-It-Yourself (DIY) types. But at the risk of seeming like we're piling on, we're posting some of our bean-to-cup experiences with coffee grown quite literally in a family backyard.
But this coffee isn't the result of an obsession where home roasting just didn't take things far enough. Instead, it's an isolated glimpse into a casual family production of green coffee — much in the same way your extended family might grow its own garden tomatoes or cucumbers. It arrived hand-delivered by a family friend in a Ziploc bag, some 5,000 miles from its origin.
While there have been multiple efforts to commercially grow coffee in California's Santa Barbara County since the 1850s, the coffee for our story was grown on the island of São Jorge in the Portuguese archipelago of the Azores. The subtropical, volcanic islands of the Azores are the only real coffee growing region in Europe. Although bucolic São Jorge produces agricultural exports such as its famed cheese, its coffee production is dominated by personal rather than commercial use (with very rare and minuscule exceptions, such as Café Nunes in São Jorge's tiny Fajã dos Vimes).
Our mini coffee lot originates from a few acres of property that stretches from the center of town in Urzelina to the Atlantic Ocean. More than once over the years, my wife and I climbed a ladder and sat on a wall of this property — located across the street of the Igreja de São Mateus church where my in-laws were married in the Sixties — safely observing one of the many crazy street bullfights in the central Azores, called touradas à corda, that took place below our dangling feet. Thus we'll jokingly name the coffee's origin as Fazienda dos Touros Loucos da São Mateus.
It neighbors similar lots where other families grow, pick, dry, and sort their own coffee for home use. Isabel graciously offered a few pounds of the stuff from her property, and we played no role in its processing nor pedigree. Thus the goal was to experience what home-grown coffee in the Azores might truly be like. I'm no botanist, so I can't tell you if it's Typica or Bourbon or Caturra (highly unlikely). It most resembles a Yemen-like Typica variant or a shortberry harrar, which also explains a little of why it is dry-processed rather than washed.
As for any screening and hand-sorting, well, this is, after all, a family farm operation. Fortunately the sorting was clean enough that I did not have to worry about my burr grinder gagging on any obvious stones or twigs.
The first thing you notice about the processed beans is how darkly colored and irregular they are compared to commercial coffees. This is hardly unique to dry-processed coffees, but this takes the commercial grade stuff a step further.
And the beans themselves are quite small, and the screening used on the family farm isn't very stringent. But to their credit, there are few major irregularities in size. Everything is larger than a sunflower kernel and there's only the occasional large and/or off-colored bean. Even so, we resisted the temptation to further sort the coffee to keep it true to its personal use in the Azores. Long before commercial buyers, processors, roasters, and coffeehouses existed, this is how most people experienced coffee.
Pan roasting is typical among families who grow their own green coffee beans. Even James Freeman started Blue Bottle Coffee with a baking sheet in his oven. Although I could have reverted to some of these very original and primitive roasting methods, I'm no good at any of them and have no real practice. All of which spells trouble if you've only got a couple of pounds of coffee to work through to get it right.
Instead, I made a slight nod to modern convenience and opted for my old, trusty Fresh Roast+ roaster. It is essentially a glorified hot air popcorn popper with a chaff collector that I purchased over a decade ago, and I've had years of practice making pretty decent roasts with it. And unlike the newer Fresh Roast models with larger roasting chambers (normally a big plus), its tiny two-ounce batch size lent well to dialing in a target roast profile quickly with a limited supply of green coffee beans.
The first thing I noticed is that the coffee lacked a real discernible first or even second crack. Without the sound or a temperature gauge on my roaster, I thus had to determine my target roast levels by sight (color) and smell (and smoke) entirely. The second thing I noticed is that the bean size inconsistencies and bean shape irregularities required a lot of post-roast culling to even out the result. The third thing I noticed was that the chaff looked a lot like bird food.
After a trial with several roasting levels and tasting the results (after a couple days rest for the CO2 to escape), I rediscovered what all commercial coffee roasters have known for eons: by roasting cheaper grade coffee more darkly, you can hide a lot of problems.
Which isn't to say that we believe dark roasting is universally bad; there are some good body-heavy coffees from Indonesia that shine best under darker roasting conditions. But dark roasting is the lazy roaster's shortcut to consistency. We could only imagine how uneven pan roasting would contribute to this effect.
Any bean and roasting irregularities of course came out in the resulting brew, as a few under-roasted beans would lend a grassy or sometimes downright wonky taste that could spoil the entire cup. (This is a big reason why Ernesto Illy was religious about Illy's screening process.) Fortunately the combination of a darker roast profile and post-roast bean culling mitigated these problems quite a lot.
So how best to brew this beast? Espresso would be too sensitive to the bean quality and irregularities. We tried a small French press pot, but the inconsistent beans somehow imparted a little too much grit in the cup to our liking. Not surprisingly, the Moka stovetop produced some of the best results — mirroring what many families have used for years to brew coffee in the Azores. But we also did have a little success with an Aeropress, which seems to lend well for this type of coffee profile: a body-centric cup with little to offer at the bright ends and a flavor of smoke, spice, and the unfortunate edge of ashiness.
The resulting cup was definitely drinkable, but far from anything we'd write home about (save for this post here I suppose). The experience served as both of an appreciation of what coffee was informally like for consumers before the advent of the commercial coffee industry. It was also an exercise in appreciating the many quality and process improvements we enjoy from that same coffee industry today.
Posted by TheShot on 10 May 2013 | Filed under: Beans, Café Society, Consumer Trends, Home Brew, Machine, Quality Issues, Roasting
Perhaps the biggest irony is that nobody should ever need a CoffeeCON.
As we posted last year, on the same day as the inaugural CoffeeCON 2012, we were instead attending the Grand Tasting of La Paulée de San Francisco: a $300-per-person consumer Burgundy appreciation event backed by a tremendous amount of wine industry support and name-brand chefs & restaurants. The event was packed.
And because who doesn't love a good wine analogy, the closest consumer event that coffee has to offer is — well? — free admission to CoffeeCON in bustling, cosmopolitan Warrenville, IL. (Note: this year CoffeeCON introduced a $15 ticket price, so things are starting to get snooty.)
Not to throw the merits of CoffeeCON under the bus, but this very fact is outright shameful — a rather inexcusable embarrassment to the specialty coffee industry. We have legions of adoring coffee lovers who can hold their own waxing poetically alongside the world's biggest wine snobs. We have many who work in specialty coffee giving plenty of lip service to phrases such as "consumer experience" and "educating the consumer."
But heaven forbid that anybody employed in the biz open a legitimate dialog with their customers. Instead, coffee consumers have to take the reigns and do it themselves. Completely unlike the wine industry, the specialty coffee industry has been too incompetent, disorganized, and too focused on navel-gazing to hold an event about anything that ultimately isn't directly about, or for, themselves.
Contrast this with the media coverage for events like the SCAA conference, which essentially operates as a bloated insider trade show. Magazine articles, blog posts, and tweets hype the event as the "center of the universe", a don't-you-wish-you-were-here type of thing. But mind you, it's a universe that deliberately excludes the very customers who keep all the attendees employed. (Side note: CoffeeGeek's Mark Prince recently showed off the long-defunct SCAA consumer membership on his Twitter feed. Mistake long since corrected.)
You could argue that coffee consumers shouldn't take the industry's apparent anti-social attitude so personally. Some people are just naturally too shy for eye contact, right? But meanwhile, some industry blogs promote a self-indulgent, Spring-Break-like image for the SCAA conference: complete with wannabe-frat-house tales of endless parties, binge drinking, and baristas covered in spray cheese. Yeah, party with Tina. How long before the competitive SCAA exhibitions offer up wet T-shirt contests in wet processing tanks? (Oh wait, we're too late.)
All of us may tediously groan at the aloof and disgruntled barista stereotype, looking down on their customers. But unfortunately that stereotype is rooted in a little too much reality. Worse, it often seems deliberate and not just the result of a lack of social graces. Many customers can be self-entitled, acute hemorrhoids as well. But far too often than should ever happen, consumers feel the need to treat coffee professionals as necessary irritants that must be tolerated instead of allies and fellow coffee lovers. Can't we all just get along?
Coincidentally, my brother is a long-time resident of Warrenville, IL and a big fan of quality coffee. He's also a former next-door neighbor of Kevin Sinnott — half of a husband-and-wife professional video production team, a Second City improv school graduate, and a dedicated coffee prosumer who is the impetus (and personal possessive name) behind CoffeeCON. I just happened to time a long-overdue visit with my brother over CoffeeCON weekend, last weekend, and thus had to check it out.
CoffeeCON bills itself as follows:
CoffeeCON is a consumer event featuring tastings of the world's great coffees roasted by craft roasters and brewed by an assortment of different brewing methods. Our goal is to present every bean, every roast and every method. The second goal of CoffeeCON is to present classes on brewing and roasting methods at all skill levels.
Heavy emphasis here on the consumer part of the event, which is what makes it an oasis in a vast desert. One thing it professes not to be is a trade show. Last year Mike White over at ShotZombies called it The Dubious Anti-Trade Show Trade Show, but I can say first-hand the event is a refreshing contrast from the SCAA conference.
Kevin may have gradually earned a modicum of respect at trade shows like the SCAA, but he lamented over stories where consumers/prosumers are looked upon as time-sucking vermin by some of the industry types: too many questions and not enough five-figure purchase orders.
Kevin also told me the story of once entering the SCAA show floor with a few fellow prosumers a few years back and overhearing whispers of, "Here comes the animals." Of all the legends about wine snobbery, you just never hear of stories like this when wine consumers interact with the wine industry.
Back to what redeems CoffeeCON. Besides classes on everything from grinding to water to siphon brewing, plus a rear patio demoing various home roasting methods (even including the infamous "HGDB" method, a.k.a. "heat gun/dog bowl"), one of the aspects I much enjoyed about CoffeeCON was the opportunity to sample brewed coffee from many purveyors side-by-side.
The purveyors may have been primarily local, but they included River City Roasters, Dark Matter Coffee, FreshGround, Passion House, Counter Culture Coffee, Metropolis, I Have a Bean, Oren's Daily Roast, Regular Coffee Company, Halfwit Coffee Roasters, and, well, Lavazza. Last year Starbucks operated a booth to coincide with the launch of their then-new "Blonde" roast. But to the credit of CoffeeCON attendees, word has it that the Starbucks booth was ignored like a leper colony. Starbucks didn't show their faces at the event this year.
Our favorite coffee at the event had to be Oren's Sumatra Mandheling — and we're not normally Indonesian freaks — followed by their Burundi Kayanza Gatare. The best espresso on the day had to go to Counter Culture Coffee's Finca El Puente Honduras pulled from a La Marzocco GS/3.
As for personalities at the event, George Howell lead an impressive 2-1/2-hour session on coffee from bean-to-cup with several breaks for interactive sensory evaluations along the way. He's performed this routine many times before, but for lay consumers to soak in that wisdom is something special.
A couple of our favorite lines from his session? "Cupping is the only way to buy coffee, but it's not the best way to taste coffee." (Take that, Peter Giuliano!) His recommendation to freeze greens to allow a seasonal crop to last all year long runs counter to much of the conventional, "seasonal-only" wisdom of many coffee roasters. And I also liked his concept of "incredibly loud coffee" — i.e., coffee with flavors so acutely punctuated that they drown out any breadth or subtlety in the bean.
Last but not least, it was great to finally meet Jim Schulman in person. To most people in the coffee industry, where influential prosumers and home roasting are about as familiar as a Justin Bieber set list, Jim is probably only known as that troublemaker who got Extract Mojo inventor, Vince Fedele, worked up to a fine microfoam and threatening to sue him because Jim (somewhat justifiably) dismissed the device's accuracy at measuring coffee extraction levels. Given that Jim was pioneering PID controller use in home espresso machines on Internet newsgroups over 20 years ago, Jim is a prosumer coffee legend when it comes to coffee science, invention, instrumentation, and measurement.
Would we travel hundreds of miles to attend the world's biggest consumer coffee event? Definitely not. But we're glad it exists. The event also manages to appeal to consumers at different levels of expertise and engagement. Kevin deserves a lot of credit for taking a big personal risk to help meet a gaping public need that the coffee industry has done nothing to address. And if we were in town visiting my brother again during the event, we would definitely attend again.
Posted by TheShot on 22 Jan 2013 | Filed under: Café Society, Consumer Trends, Home Brew, Roasting
LaCoppa has had a strange history for such a relatively "young" espresso roaster and café chain. Owner/founder Arnold V. Spinelli is the one constant — as he developed this endeavor after selling off his 14-store Spinelli Coffee chain (founded in 1986 San Francisco) to Tully's Coffee back in 1998. (Curiously enough, Tully's Coffee has since run aground from a chronic lack of cash flow and recently turned to Grey's Anatomy hearththrob Patrick Dempsey to either save or sink them faster.)
Arnold had a period where he collaborated with Sal Bonavita and where the combined enterprise shared Sal's last name. But today it's all Mr. Spinelli, and LaCoppa Coffee sits proudly on Mill Valley's main Lytton Square off on a corner — roasting their own but also serving retail coffee drinks.
They sport outdoor bench and French café chair seating along the Throckmorton Ave. sidewalk for maximum people-watching. There's also covered outdoor seating overlooking Lytton Square along Miller Ave. Inside it's a small space with mostly bench seating and a couple of tiny, zinc-topped café tables. There's a dessert counter and bean sales for their many blends (they use their Espresso Speciale for their espresso drinks). They also offer a true Melitta bar service, reminiscient of a time a decade ago when the few pour-over bars in the Bay Area were decidedly German and not Japanese — as current trends dictate.
Their four-group Pasquini machine at the entrance shows its age, and the staff show their unawareness by leaving the portafilters cooling outside of the machine's group heads. (Doh!) Espresso shots are served as gargantuan doubles by default: with a thin, paltry layer of crema on a huge surface of a wide-mouthed, classic brown ACF cup. It tastes of tobacco smoke and some of that old-style dark SF-style roasting (i.e., Spinelli) with a touch of ash. The milk-frothing is generally decent, even microfoam. In any case, it's not your best coffee shop but it's a likeable one — even if it's a complete throwback to espresso in 1980s San Francisco.
Read the review of LaCoppa Coffee in Mill Valley.


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Crash Course: SBIR/STTR Proposal Prep for NIH
- Business & Professional
- 46701 Commerce Center Dr., Plymouth, MI, 48170
The Ins and Outs of SBIR/STTR Funding: Is Your Technology a Fit?
Thursday, July 11, 2013 from 2:00 PM to 5:00 PM (EDT)
Join nationally recognized SBIR/STTR expert, Lisa Kurek, for this introduction to the government's Small Business Innovation Research (SBIR) and Small Business Technology Transfer (STTR) programs which make over $2.4 billion in high-risk, non-dilutive capital available to innovative small companies annually.
Attendees will learn SBIR/STTR program basics, including: program purpose, eligibility, sources of funding and tools for proposal development. The class is designed to provide enough information for attendees to determine if they would like to seriously pursue a grant or contract proposal.
Note: SPARK Central is in located in the lower level of the building. Parking information
Refund Policy: Refunds can be made up until 48 hrs. prior to training. No refunds after that time.
In order to purchase these tickets in installments, you'll need an Eventbrite account. Log in or sign up for a free account to continue.

subset: commoncrawl


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"Incredible high adventure. The pace is frenetic and the story lends plausibility to a number of evolution theories." -- Bob Spears, Heartland Reviews
"Life and death situations, narrow escapes, mysterious characters abound. This is a great adventure story." -- Andrew Grgurich, Marquette Mining Journal
"Skillfully immerses the reader in the strange and murky worlds of human origins, archaeological secrecy, and ancient cultures." -- Nick Redfern, author of Body Snatchers… (more)
Publisher: Jacobsville Books (November 15, 2011)
Format: EPUB
File size: 995 KB
Protection: DRM
Language: English


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We are proudly offering the Hanoverian (Oldenburg ) foal by Rotspon (16.1h) and out of the lovely black daughter of Don Schufro Wega Mona (16.1h). Rotspon…$17,500
2015 In Utero Friesian x Pinto Dutch Warmblood Foal FOR SALE - Hessel and Ana are both imported from the Netherlands. Both Parents are also over 17.1 hands…$6,000
Miss Peach Blossom is a big and tall purebred Irish filly who is displaying the natural athleticism that will allow her to excel in a variety of disciplines…$6,500
Big, striking colt with outstanding conformation - destined to be easily over 17 hands. This colt could really go any of a number of ways. The sire, Beeston…$4,000
Sabine is an absolutely stunning chocolate colored black bay filly who is well handled and very friendly. Sabine is halter broke, leading well and stands…$5,500
THIS STALLION IS NOT FOR SALE. ONE MARE $500 TWO MARES for $750. New Photos Taken October 2014 SIRE OF 2013 IFSHA WORLD CHAMPION Sporthorse In…Stud Fee: $500
SPRING SPECIAL: $450 FOR ONE BREEDING $750 FOR TWO. Lazarus is a stunning young Gypsy stallion who has foundation bloodlines, great movement, a fantastic…Stud Fee: $650
Jamie is a quality purebred colt sired by RID 17.2H stallion Beeston Laird and out of RID mare Penmerryls Bridget (Banks Fee Daniel daughter). This is…$12,000


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Select Local Merchants
Staten Island WineryRead MoreAt Staten Island Winery, wine enthusiasts transform into bona fide winemakers. They do so under the guidance of Bob Rando, who holds rank as the winery's owner and as an accredited winemaster. Bob and his team walk aspiring vintners through the process, starting with the crushing of grapes and ending with the bottling of finished products. Participants can even choose what kind of wine they make, either by selecting from the facility's list or coming up with their own blend.106 Wakefield AvenueStaten Island, NY US
Old York CellarsRead MoreA vineyard-lined drive and the panoramas of the Sourlands provide a feast for the eyes to complement the rich taste of Old York Cellars' wines, which include malbecs, syrahs, and chardonnays. After taking in the sights from beneath a shady umbrella on the expansive, stone-accented patio, oenophiles retreat to a timber-frame tasting room and sample from the award-winning wines and chocolates. To support the community, the vineyard also holds regular art exhibitions, holiday events, and meet-the-artist events.80 Old York Rd.Ringoes, NJ US
Melovino MeaderyRead MoreMead may be the ancestor of all fermented drink, but it's still new to many people. That's why Melovino Meadery wants to make the honey-based wine more accessible to the masses. The family-run company plans on doing just that by producing its mead with all-natural ingredients (think True Source Certified?honey) and by continuing to develop new styles, even though their repertoire will stand at more than a dozen by the end of 2014. During tours, visitors get to sample up to six different types of the centuries-old drink that Shakespeare liked to indulge in before writing about knife fights.2933 Vauxhall RoadUnion, NJ US
Brooklyn WineryRead MoreBrooklyn Winery's team crafts small-batch, artisanal wines in Williamsburg—and if winemaking in an urban environment sounds odd to customers, they can always find out how it works during Tuesday winery tours. The tour guides walk groups through their entire process, from the moment the grapes arrive at the facility to when the cork goes in the final wine bottle, trapping the wine genie inside for good. Of course, the process varies from wine to wine. The team ages some vintages in stainless-steel containers, while the barrel-fermented riesling is aged, predictably, in oak barrels, an old-school technique that originated in prerefrigeration Germany. The result? A quirky riesling with hints of soapstone, mushroom, and honey. The team doesn't just reclaim old German traditions, though. For their unpretentious 1,200-square-foot wine bar, they also reclaimed most of the building materials. In the cozy, unpretentious bar, visitors sip vintages pulled from wine racks that were once World War II ammo boxes; the walls, meanwhile, were barn wood in a past life, and the bar itself is made from old church pews, completing the aura of modernity rooted in history.213 N 8th St.Brooklyn, NY US
Il Punto RistoranteRead MoreLoad up on meatballs and marinara at Il Punto Ristorante, and find out for yourself if the five-star ratings are up to par. Specializing in gluten-free and low-fat fare, Il Punto Ristorante has something that every stomach will enjoy. Complement your meal with a beer or wine from Il Punto Ristorante's delightful drink menu. Il Punto Ristorante is kid-friendly, so little ones are welcome to tag along. A good time will be had by all if you book your next event at Il Punto Ristorante. Check email, shop online, or get the latest game scores on Il Punto Ristorante's free wifi. The restaurant accepts reservations, so you can get around the busy crowd. You won't find a suit in here! Business casual dress is the norm at Il Punto Ristorante. Or, take your grub to go. The restaurant has catering services as well. Drivers can find a space for their wheels on the street when dining at the restaurant's 9th Ave business. With an average price of around $50, Il Punto Ristorante is perfect for a special celebration. If you're more of an evening diner, you're in luck. Though all three meals are served, the restaurant's dinner menu will blow you away.507 9th AveNew York, NY US
Tilted Kilt Pub & EateryRead MoreFor good eats and good times in East Brunswick, dine at Tilted Kilt Pub & Eatery. Get connected at lightning fast speeds with Tilted Kilt Pub & Eatery's complimentary wifi. Make the most of the warm summer months by dining outdoors in Tilted Kilt Pub & Eatery's beautiful outdoor seating area. The restaurant's noise level can be somewhat straining on the vocal cords, so intimate get-togethers may be best enjoyed elsewhere. The restaurant can get tied up on the weekends, so allow yourself time to wait for a table. For those in a hurry, the restaurant lets you take your grub to go. Tilted Kilt Pub & Eatery is located near endless parking options, allowing diners to find quick and easy parking. Tilted Kilt Pub & Eatery makes bikers feel at ease with the multiple storage racks outside.755 Highway 18East Brunswick, NJ US


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Press release from Marketwire
Petrobank Reports Q1 2012 Financial Results and Operational Update
Monday, May 14, 2012
Petrobank Reports Q1 2012 Financial Results and Operational Update18:45 EDT Monday, May 14, 2012CALGARY, ALBERTA--(Marketwire - May 14, 2012) - Petrobank Energy and Resources Ltd. (TSX:PBG) announces our 2012 first quarter financial and operating results highlighted by funds flow from operations of $1.69 per diluted share, an increase of eight percent from the first quarter of 2011.Petrobank's results include the financial and operating results of PetroBakken Energy Ltd. (TSX:PBN), 59% owned by Petrobank at March 31, 2012. PetroBakken announced first quarter financial and operating results on May 2, 2012. This news release includes forward-looking statements and information within the meaning of applicable securities laws. Readers are advised to review "Forward-Looking Information and Statements" at the conclusion of this news release. Readers are also referred to "Non-GAAP Measures" at the end of this news release for information regarding the presentation of the financial information in this news release. A full copy of our 2012 First Quarter Financial Statements and MD&A have been filed on our website at www.petrobank.com and under our profile on SEDAR at www.sedar.com.In this report, quarterly comparisons are first quarter 2012 compared to first quarter 2011 unless otherwise noted. All financial figures are unaudited and in Canadian dollars ($) unless otherwise noted.HIGHLIGHTSQ1 2012 Financial and Operating HighlightsFunds flow from operations increased eight percent from the first quarter of 2011 to $181.3 million, or $1.69 per diluted share, primarily as a result of PetroBakken's higher production and gross operating netbacks. PetroBakken's first quarter production, after dispositions, averaged 46,722 barrels of oil equivalent per day ("boepd") (86% light oil and liquids weighted), a 12% increase over the first quarter of 2011. Capital expenditures before dispositions totalled $224.3 million in the first quarter with PetroBakken drilling 68 (47 net) wells. Petrobank sold the May River property for gross proceeds of $225 million and PetroBakken completed four transactions to sell non-core assets in the first quarter for total gross proceeds of $624 million. Both Petrobank and PetroBakken improved their financial liquidity significantly with Petrobank having over $100 million of cash at March 31 and PetroBakken's currently available credit facility capacity rising to more than $1.1 billion. Petrobank Standalone Highlights Kerrobert production averaged 193 barrels of upgraded THAI® oil per day ("bopd") in Q1 2012 and continued to increase with April 2012 production averaging 278 bopd. We sold the May River property, including the Conklin demonstration project, on February 28, 2012 for cash proceeds of approximately $225 million, net of closing adjustments, and concurrently cancelled our credit facility and withdrew our May River regulatory application. We initiated purchases under our Normal Course Issuer Bid ("NCIB") and have repurchased and cancelled approximately 2.2 million shares at an average cost of $14.84 per share. Through our Automatic Share Repurchase and PetroBakken Share Sale Plan, we have sold 944,600 shares of PetroBakken for cash proceeds of approximately $12.9 million. We are revising our 2012 development plan to bring certain incremental conventional cold heavy oil production on-stream. Additionally, we intend to place our horizontal wells at Dawson on conventional cold production in order to pre-condition the reservoir prior to initiation of our THAI® project. OPERATIONAL UPDATE AND REVISED 2012 DEVELOPMENT PLANKerrobert THAI® ProjectPetrobank is pleased to report that THAI(R) production continues to increase. Production in April 2012 averaged 278 bopd compared to 264 bopd in March and 193 bopd in the first quarter of 2012. These production volumes represent actual sale volumes for each period reported. Our operating philosophy remains unchanged with a focus on gradually increasing production, reducing pump and surface downtime and reducing per-barrel operating costs.We plan to drill a water disposal well near our Kerrobert Project this summer which will significantly reduce water disposal costs. Dawson THAI® Demonstration ProjectPetrobank deferred completion of the Dawson Demonstration Project in late 2011 to save on costs associated with winter start-up of a THAI(R) project. Since that time, we have continued to review the Dawson reservoir and project plans. Based on this analysis, we have determined that the Dawson reservoir would benefit from being pre-conditioned for THAI® operations by producing conventional cold heavy oil from our current horizontal production wells. We expect to begin the two-well THAI(R) demonstration project in 2013 and the full field THAI® development application is expected to be filed after the THAI(R) demonstration project is on production.Saskatchewan Conventional Cold Heavy Oil ProductionPetrobank has identified multiple opportunities to utilize some of the existing wells on our Saskatchewan lands for conventional cold heavy oil production. Some of these wells offset our Kerrobert THAI® project and others are on our Plover and Luseland properties. While Petrobank's primary focus is THAI® production, we will take advantage of existing opportunities on our lands to increase production. Success with these completions and reactivations may lead to additional conventional drilling opportunities. 2012 Capital Plan and ProductionPetrobank forecasts that our 2012 development capital will remain unchanged at approximately $34 million. Capital in our original plan which was allocated to May River and completing the Dawson Demonstration Project has been reallocated to reduce operating costs, add conventional cold heavy oil production and pre-condition the reservoir for our Dawson THAI® project. NORMAL COURSE ISSUER BID AND PETROBAKKEN SHARE SALE PLANIn March, we repurchased 1,246,000 common shares under our NCIB at an average cost of $16.05 per share. In April, we entered into an Automatic Share Repurchase and PetroBakken Share Sale Plan (the "Plan") pursuant to which our designated broker has been instructed to automatically sell one PetroBakken share for each Petrobank share purchased under the Plan, subject to certain trading parameters set forth in the Plan and to daily and aggregate trading limits imposed by the rules and policies of the Toronto Stock Exchange. The broker may repurchase and sell up to 6,027,401 Petrobank shares and PetroBakken shares, respectively. The Plan will cease on the earlier of the termination of the Plan by Petrobank, the purchase of the maximum number of shares under the NCIB or the expiry of the NCIB on September 13, 2012. Under the Plan, the broker has repurchased 944,600 Petrobank shares and sold 944,600 PetroBakken shares for net proceeds to Petrobank of approximately $380,000. Since January, 2012, Petrobank has also received approximately 1.8 million PetroBakken shares under PetroBakken's dividend reinvestment plan ("DRIP"), including approximately 1.3 million shares for the March and April 2012 dividends. PETROBANK'S LIQUIDITY AND CAPITAL RESOURCESPetrobank and PetroBakken manage their capital structure independently, generate their own cash flows and have the ability to fund their operations through the issuance of secured and unsecured debt as well as equity financing. Petrobank's capital resources are focused on funding corporate and Heavy Oil Business Unit expenditures. At March 31, 2012, on a standalone basis independent of PetroBakken, Petrobank's HBU and Corporate operating segment had cash and cash equivalents of $116.8 million and a net working capital surplus (including cash) of $103.9 million. Based on Petrobank's current ownership and PetroBakken's current annual dividend of $0.96 per PetroBakken share, Petrobank expects to receive approximately $106 million of dividends annually from PetroBakken, paid monthly. PetroBakken instituted a DRIP in early 2012, which allows shareholders to reinvest monthly cash dividends in new shares at a five percent discount to the then current market price. Due to Petrobank's significant positive working capital balance, we elected to participate at a 100% level in PetroBakken's DRIP starting with the March dividend. We believe that receiving additional shares in PetroBakken is an attractive investment at this time. Petrobank may change our participation level in the future.Petrobank currently expects to fund our working capital requirements and HBU capital expenditure program with available cash and cash from operations.SUMMARY OF FINANCIAL AND OPERATING RESULTSThe following table provides a summary of Petrobank's financial and operating results for the three months ending March 31, 2012 and 2011. Unaudited condensed interim consolidated financial statements with Management's Discussion and Analysis ("MD&A") will be available on the Company's website at www.petrobank.com and on the SEDAR website at www.sedar.com.Summary of ResultsThree months ended March 31,20122011% ChangeFinancial($000s, except where noted)Oil and natural gas sales330,361281,29717Funds flow from operations (1)181,290168,3848Per share - basic ($)1.701.588- diluted ($)1.691.578Adjusted net income (loss) attributable to Petrobank shareholders (1)82,307(21)-Per share - basic ($)0.770.00-- diluted ($)0.760.00-Capital expenditures (1)PetroBakken206,421307,481(33)Heavy Oil Business Unit ("HBU")17,87854,255(67)Total capital expenditures (1)224,299361,736(38)Total assets6,363,8266,538,606(3)Common shares outstanding, end of period (000s)Basic105,667106,257(1)Diluted (2)109,987109,953-OperationsPetroBakken operating netback ($/boe) (1) (3)Oil, NGL and natural gas revenue (4)77.3674.464Royalties11.9211.841Production expenses12.6110.2024Operating netback (1) (3) (5)52.8352.421Average daily production (3)PetroBakken - oil and NGL (bbls)40,33636,14012PetroBakken - natural gas (Mcf)38,32032,53418Total conventional (boe) (3)(6)46,72241,56212(1) Non-GAAP measure. See "Non-GAAP Measures" section. (2) Consists of common shares, stock options, directors deferred common shares, deferred common shares, and incentive shares as at the period end date.(3) Six Mcf of natural gas is equivalent to one barrel of oil equivalent ("boe"). (4) Net of transportation expenses. (5) Excludes hedging activities. (6) HBU heavy oil volumes are excluded from average daily production as HBU operations are considered to be in the exploration and evaluation phase and accordingly are capitalized.INVESTOR CONFERENCE CALLManagement of Petrobank will be holding a conference call for investors, financial analysts, media and any interested persons on Tuesday, May 15, 2012 at 9:00 a.m. Mountain Time (11:00 a.m. Eastern Time) to discuss Petrobank's first quarter financial and operating results. The investor conference call details are as follows:Live call dial-in number(s): 416-695-6616 / 800-952-6845Replay dial-in numbers: 905-694-9451 / 800-408-3053Replay pass code: 4657181The live audio webcast link is: http://events.digitalmedia.telus.com/petrobank/051512/index.php and is also available on our website at: http://www.petrobank.com/investors/presentations-webcasts.Petrobank Energy and Resources Ltd.is a Calgary-based oil and natural gas exploration and production company with operations in western Canada. The Company operates high-impact projects through two business units and a technology subsidiary. Petrobank's 59% owned TSX-listed subsidiary, PetroBakken Energy Ltd. (TSX:PBN), is an oil and gas exploration and production company combining light oil Bakken and Cardium resource plays with conventional light oil assets. Whitesands Insitu Partnership, a partnership between Petrobank and its wholly-owned subsidiary Whitesands Insitu Inc., applies Petrobank's patented THAI® heavy oil recovery process in the field. THAI® is an evolutionary in-situ combustion technology for the recovery of bitumen and heavy oil. THAI® and CAPRI® are registered trademarks of Archon Technologies Ltd., a wholly-owned subsidiary of Petrobank Energy and Resources Ltd., for specialized methods for recovery of oil from subterranean formations through in-situ combustion techniques and methodologies with or without upgrading catalysts. Used under license by Petrobank Energy and Resources Ltd.Non-GAAP Measures. This press release contains financial terms that are not considered measures under IFRS, such as funds flow from operations, adjusted net income, funds flow per share, adjusted net income per share, operating netback and capital expenditures. These measures are commonly utilized in the oil and gas industry and are considered informative for management and stakeholders. Specifically, funds flow from operations reflects cash generated from operating activities before changes in non-cash working capital. Adjusted net income is determined by adding back any losses or deducting any gains on the derivative liabilities, adding back any losses or deducting any gains on settlement of convertible debentures, and adding back impairments. Management considers funds flow from operations, funds flow per share, adjusted net income, and adjusted net income per share important as it helps evaluate performance and demonstrate the ability to generate sufficient cash to fund future growth opportunities. Profitability relative to commodity prices per unit of production is demonstrated by an operating netback. Operating netback reflects revenues less royalties, transportation costs, and production expenses divided by production for the period. Capital expenditures represent expenditures on property, plant and equipment, exploration and evaluation expenditures and other expenditures. Funds flow from operations, funds flow per share, adjusted net income, adjusted net income per share, operating netbacks, and net capital expenditures may not be comparable to those reported by other companies nor should they be viewed as an alternative to cash flow from operations or other measures of financial performance calculated in accordance with IFRS. Further information in respect of these non-GAAP measures is set forth in our MD&A.Forward-Looking Statements:Certain information provided in this press release constitutes forward-looking statements. Specifically, this press release contains forward-looking statements relating to financial results, results from operations, the timing of certain projects and anticipated sources of available financing. Forward-looking statements are necessarily based on a number of assumptions and judgments, including but not limited to, assumptions relating to the outlook for commodity and capital markets, the success of future resource evaluation and development activities, the successful application of our technology, the performance of producing wells and reservoirs, well development and operating performance, general economic conditions, weather and the regulatory and legal environment. The reader is cautioned that assumptions used in the preparation of such information, although considered reasonable at the time of preparation, may prove to be incorrect. Actual results achieved during the forecast period will vary from the information provided herein as a result of numerous known and unknown risks and uncertainties and other factors. You can find a discussion of those risks and uncertainties in our Canadian securities filings. Such factors include, but are not limited to: general economic, market and business conditions; weather conditions and access to our properties; fluctuations in oil prices; the results of exploration and development drilling, recompletions and related activities; timing and rig availability; outcome of exploration contract negotiations; fluctuation in foreign currency exchange rates; the uncertainty of reserve estimates; changes in environmental and other regulations; uncertainties associated with the regulatory review and approval process in respect to our projects; risks associated with the application of early stage technology; risks associated with oil and gas operations; and other factors, many of which are beyond the control of the Company. There is no representation by Petrobank that actual results achieved during the forecast period will be the same in whole or in part as those forecasted. Except as may be required by applicable securities laws, Petrobank assumes no obligation to publicly update or revise any forward-looking statements made herein or otherwise, whether as a result of new information, future events or otherwise.Natural gas volumes have been converted to barrels of oil equivalent ("boe"). Six thousand cubic feet ("Mcf") of natural gas is equal to one barrel of oil equivalent based on an energy equivalency conversion method primarily attributable at the burner tip and does not represent a value equivalency at the wellhead. Boes may be misleading, especially if used in isolation.FOR FURTHER INFORMATION PLEASE CONTACT: John D. WrightPetrobank Energy and Resources Ltd.President and Chief Executive Officer403.750.4400ORChris J. BloomerPetrobank Energy and Resources Ltd.Senior Vice President and Chief Operating Officer, Heavy Oil403.750.4400ORPeter CheungPetrobank Energy and Resources Ltd.Vice President Finance and Chief Financial email@example.com


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Admission Requirements
Your application must be postmarked by October 15 for spring 2015 transfer admission or by March 15 for fall 2015 transfer admission.
Please review the list below for more information about transferring to Cornell.
This section will give you 10 things you either need to know or do to apply for transfer. Then use our checklist to make sure you have all of the required elements together before submitting your transfer application. Want more detail? Download and print our detailed Transfer Application Instructions.
1. Eligibility
You must apply to Cornell as a transfer student if you've graduated from high school and have earned 12 or more credits at another college or university since then. If you've enrolled as a full-time student at another institution, you're also considered a transfer applicant. If you are enrolled in a dual-enrollment or early-college program and haven't yet graduated from high school, you will apply as a first-year applicant.
2. Basic Requirements
Be sure that you have completed all the basic educational requirements needed to transfer to Cornell. Each of our undergraduate colleges or schools may have specific requirements and prerequisites that you'll need to meet, and maybe some extra items you'll need to submit to be considered for admission.
3. Choosing a College
You may apply to only one of the seven undergraduate colleges or schools at Cornell.* Each college or school has its own transfer applicant admission requirements. Make sure to review the appropriate transfer student requirements and send any requests for specifics directly to the college or school you're considering.
- College of Agriculture and Life Sciences
- College of Architecture, Art, and Planning
- College of Arts and Sciences
- College of Engineering
- School of Hotel Administration
- College of Human Ecology
- School of Industrial and Labor Relations
*At the discretion of the admissions office, another college at Cornell may review your application if you are not offered admission to your primary-choice college.
4. Transfer Common Application
Cornell accepts the Common Application, Academic Report, College Report, and Mid-Term Report OR the Universal College Application, Transfer Supplement, Professor Evaluation, College Report and Cornell Mid-Term Report.
5. Cornell University Supplemental Information
The Cornell Questions and Writing Supplement (CA) or Transfer Supplement (UCA) are required of all applicants. These sections include important Cornell-specific information.
6. Supporting Materials
In addition to the transfer application, Cornell requires submission of the following forms with your application. These forms can be submitted online, or by mail. Be sure to remind individuals writing recommendations for you to include your name and date of birth on all pages.
- Academic Evaluation (CA) or Professor Recommendation (UCA) - This form must be completed by one or more instructors who have taught you in a full-credit college course. A high school teacher's recommendation should not take the place of a recommendation from one of your college instructors. This can be submitted online, or by mail.
- College Report - A dean, registrar, advisor, or other college official who has access to your academic and disciplinary records must complete this report. The form should be filled out as completely as possible by the official; the sections regarding academic standing and disciplinary record are required. We cannot review your application without a completed College Report. This can be submitted online, or by mail.
- Mid-Term Report - This form is completed by instructors whose courses you are enrolled in at the time of your application. If midterm grades are not available to submit with your application, the Mid-Term Report should be submitted as soon as possible when grades are available. If your college does not assign midterm grades, please speak with your professors and have them assess your current performance in class. This form is submitted by mail only.
Don't forget to check with the undergraduate college or school to which you are applying for any additional required submissions. Without these required materials, your application will not be considered complete.
7. Official Transcripts
We require your official secondary/high school transcript(s) and official transcripts from all colleges attended. Official transcripts must be submitted directly to us from the issuing institution.
8. Standardized Test Scores
If you have previously taken the SAT or ACT, you should have an official score report sent to Cornell by the testing agency. It is not necessary to take the SAT or ACT if you have not previously done so.
9. Application Fee
Applications must be submitted with a $75 application fee or fee waiver in order to be considered. Submitting the application and the $75 online fee or the transfer fee waiver* begins the transfer admission process and should be done as soon as possible to avoid delays.
Please note that Cornell cannot process your transfer application without the $75 application fee or a transfer fee waiver. Remember that when you apply online, you must submit the application fee online, or you must mark the box indicating you are requesting a waiver.
*Transfer Fee Waiver
Cornell is proud to serve students from all economic backgrounds. If submitting our application fee would result in a financial hardship for your family, you can apply for an application fee waiver by following the instructions on the Common Application or Universal College Application AND submitting a letter from a transfer advisor, the financial aid office at your current college/university, or a representative of a social service/community agency stating that the fee would cause financial hardship.
10. Interviews
Most of our colleges and schools do not require, or offer, an interview. The programs that do require an interview are:
A. College of Architecture, Art, and Planning - for architecture or fine arts applicants to the College of Architecture, Art, and Planning, use the AAP online interview request form or call 607.255.4376 to schedule an interview.
A. College of Architecture, Art, and Planning - for architecture or fine arts applicants to the College of Architecture, Art, and Planning, use the AAP online interview request form or call 607.255.4376 to schedule an interview.
B. School of Hotel Administration - submit the School of Hotel Administration online request form to schedule an interview by the corresponding spring or fall transfer application deadline.


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Chester Hotel Victoria Reviews
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The rating percentage is calculated from customers who booked within the last 12 months.
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The receptionist was flexible and friendly. The room itself was decent and relatively clean. The main issue is that for the 15-20 rooms, there's is only one dirty bathroom. I wouldn't stay a second time even for the comparatively cheap (for London standards) price.
- Novice Nomad
- Anonymous
- Switzerland
- Male, 31-40
- (2 reviews)
Really small rooms, strong pipe smell, the window won't close properly so it was cold at night, the last two days we did not have hot water for the shower. You pay basically to be close to Victoria but if you can afford it, pay a bit more and go to any other place.
- Novice Nomad
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- Spain
- Female, 31-40
- (1 review)
This place is excellent for the single traveler. It will be very difficult for 2 people to share a single room. Clean and quiet. Also, if you need an elevator then this is not the place. They only have stairs. All hotels I have stayed at in London besides the Hilton have small rooms. If you are a single traveler then book here and you will be happy with the value for your money.
- Novice Nomad
- Anonymous
- Male, 31-40
- (4 reviews)


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New and Published Books
1-4 of 4 results in Advances in Earthquake Engineering
- Page:
- 1
Random Vibration
Mechanical, Structural, and Earthquake Engineering Applications
Series: Advances in Earthquake Engineering
Focuses on the Basic Methodologies Needed to Handle Random Processes After determining that most textbooks on random vibrations are mathematically intensive and often too difficult for students to fully digest in a single course, the authors of Random Vibration: Mechanical, Structural, and...
Published April 14th 2015 by CRC Press
Structural Damping
Applications in Seismic Response Modification
Series: Advances in Earthquake Engineering
Rapid advances have been made during the past few decades in earthquake response modification technologies for structures, most notably in base isolation and energy dissipation systems. Many practical applications of various dampers can be found worldwide and, in the United States, damper design...
Published November 21st 2011 by CRC Press
Seismic Design Aids for Nonlinear Pushover Analysis of Reinforced Concrete and Steel Bridges
Series: Advances in Earthquake Engineering
Nonlinear static monotonic (pushover) analysis has become a common practice in performance-based bridge seismic design. The popularity of pushover analysis is due to its ability to identify the failure modes and the design limit states of bridge piers and to provide the progressive collapse...
Published August 18th 2011 by CRC Press
Seismic Design Aids for Nonlinear Analysis of Reinforced Concrete Structures
Series: Advances in Earthquake Engineering
Tools to Safeguard New Buildings and Assess Existing OnesNonlinear analysis methods such as static pushover are globally considered a reliable tool for seismic and structural assessment. But the accuracy of seismic capacity estimates—which can prevent catastrophic loss of life and astronomical...
Published July 29th 2009 by CRC Press
- Page:
- 1


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In shiny silver and black, these slim flip-flops are the next best thing to summer accessorizing. The glossy sheen adds oomph and luxe contrast to a simple white tee and denim shorts. Wear the silver pair with an empire cut black halter sundress. Use the black version to go with a white strapless dress and embellish it further with gold-tone bangles.
Size 36: Length: 24; Width: 9
Size 37: Length: 24.5; Width: 9
Size 38: Length: 25; Width: 9
Size 39: Length: 25.5; Width: 9
More Information:
|Wash care:
|Wipe Clean
|Catalog No.:
A YesStyle Exclusives brand, yeswalker offers stylish shoes that are comfortable enough to take you wherever, whenever. Choose from the whimsical and flashy to the essential and classic to round out your wardrobe. yeswalker has on-trend shoes for every conceivable occasion so make sure to check back every month for the newest styles!


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Having studied instrument making in the shop of Viennese luthier Johann Stauffer, Christian Frederick Martin returned to his hometown of Markneukirchen in what is now eastern Germany. The town's violin makers considered the guitar little more than furniture and forbade him from hanging out his shingle. Although he was eventually vindicated, hurt feelings and the death of his father caused him to pack his tools and immigrate with his wife and two children to the freedom and excitement of the New World. He arrived in New York City in November 1833 and promptly set up a thriving music store near what is now the mouth of the Holland Tunnel. Unhappy in New York, he moved to Nazareth in eastern Pennsylvania in 1839. In this small town of Germanic immigrants, his exquisitely made instruments evolved to provide the very definition of "the guitar."
Martin guitars have been prized for their tone, consistency, quality, and attention to handcrafted detail. Professional and amateur musicians in every category of music hold Martin guitars in high esteem. Among the extensive list of famous musicians who have owned and played Martin guitars are Elvis Presley, Paul McCartney, Bob Dylan, Paul Simon, Eric Clapton, Joan Baez, Sting, Johnny Cash, Gene Autry, Hank Williams, Jimmy Buffett, Jimmy Page, Tom Petty, Willie Nelson, and Crosby, Stills, Nash & Young. More than 150 artist signature-model collaborations with many of the era's greatest guitarists have raised more than a million dollars for the charities of each artist's choosing.


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50 year old man | Dana Point, CA, USA | Seeking women 40-50 within 20 miles
Active within 3 days
I'm the official Josh Hamilton of match.com. I strike out a lot.
Back out and looking for someone to spend some time with just to laugh and share some life. I'm a great father and my children are very dear to me. I seem to spend time at the stables with my daughter, or on the baseball filed with my son, enjoying these last few years together before they become their own people. My faith is the cornerstone of my life and I love to grow and share it. If you are expecting to see a picture of me with my shirt off, let's be frank-it isn't going to happen here. Don't get me wrong, I'm in pretty good shape, but you are not going to get an ego trip here. Also, if you are looking for someone to pull up in the latest ride, wearing the latest styles that the kids in the local high school are wearing-that isn't me either. If you are looking for someone to look into you eyes and just smile, that's me. Take off and go on an adventure with or without the kids-I'm in! Light a fire and dim the lights for a quiet dinner home alone-I'll cook. And clean up. If you are looking for someone to got out with for the first time and go get naked, and honestly, I will entertain the idea, but ultimately, it won't happen. I give respect and want it returned. If you want to join in with the kids as I do something goofy, then let the laughter begin. And there are those days that all you want to do is cry and have someone listen without trying to fix it, I've learned that skill too.
Dining out , Museums and art , Music and concerts , Religion/Spiritual
Aerobics, Football, Other types of exercise, Skiing, Weights / Machines
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I have Dogs, Horses
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Springsteen and U2
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The Shack
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|5'11" (180cms)
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It is the base of who I am. I am amazed by the journey God takes us through. How He loves us even when we don't feel loved. I am not perfect and do not expect others to be perfect or complete me. I do think that growing in faith together is beautiful
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Seller Information
Learn more about Sigma Contemporary "Leather" Adjustable Barstool - Black Licorice:
Manufacturer: Vandue
Mfg Part#: SIGMAPVC-BLACK
Sku: 236566228
Package Weight: 13.5 lbs
Sales Rank: 56792
See more in Chairs & Stools
|The Sigma is a truly uniquely designed contemporary faux leather bar stool. The barstool's stem, footrest and base are manufactured from chrome plated steel while the seat is faux leather covered padded foam for a perfect cushioned seat. These stools also have the added feature of a gas lift strut mechanism as well as the ability to rotate 360 degrees. Sigma also has a protective base to look after your floor by preventing scratching with a lined rubber ring. The simple design of the seat means fits with any decor, so it is perfect for use in a kitchen, bar or any other application. The short support at the back of the stool adds to the stabilty of the seat's occupant by giving an added assurance of safety. Each barstool comes complete with chrome foot rest and an adjustable gas lift tested to operate at least 100,000 times! Measures about 15" wide by 15" deep and adjust from table to counter/bar height (24" to 34" total height or 21.5" to 31.5" for the seat height). Footrest measures 11" wide and base diameter is 15". The backrest rises 2.5" above the seat. We have the best quality barstools of this type. Don't settle for a cheap imitation made of inferior materials. We are so confident in the durability of our product that we offer a 5 year warranty on the strut performance on all our barstools that we sell.This listing is for a single barstool.
View all buying options for Sigma Contemporary "Leather" Adjustable Barstool - Black Licorice
45-Day RETURNS
Shipping: Usually ships in 1 to 2 business days
Condition: Brand New
About the Seller
Seller Description
Vandue Corporation is a California based household goods retailer with over 15 years of internet retail business experience. We offer hundreds of new innovative items to the online marketplace and strive for 100% customer satisfaction both with product quality and customer service.
Marketplace Guarantee ClaimBuyers should receive Marketplace items in the condition that they were listed. We ask buyers to first contact the seller to give them a chance to address any issues. If the seller does not respond or if the issue is not addressed to the customer's satisfaction buyers can rely on our Rakuten.com Marketplace Guarantee Claim which, covers the first $750 of every purchase... read more
Returns Policy
We want you to be fully satisfied with every item that you purchase from Vandue.com. If you are not satisfied with an item that you have purchased, you may return the item within 30 days of the original ship date for a full refund of the purchase price, minus the shipping, handling, or other charges...read more
Shipping Info
When you order a Marketplace item, sellers ship items within two business days of the completed order. Shipping times for Marketplace items are as follows:
Standard Shipping: 3 to 9 business daysIf you have any questions regarding your Marketplace shipment we ask that you contact the seller directly. The seller's contact information can be found in the order detail located in your My Account or in the email we send to you confirming the purchase of this order...read more
Expedited Shipping: 2 to 6 business days
Expedited Shipping: 2 to 6 business days
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Indianapolis-based employee Camellia Poplarski has participated in various programs, including the Lilly Global Women's Network and its satellite group, Women's District Sales Managers.The Women's Network, the largest of Lilly's 10 employee resource groups, works to enable women's development, connect women with the external resources and conferences and provides networking and mentoring opportunities with Lilly employees around the globe. Lilly's female executive committee members and other female leaders are involved in the network and in mentoring women.
"The broad nature of Lilly's women leadership development programs has helped me think outside my immediate role," said Poplarski, a vice president in Oncology sales. "Recently, I completed a three-week certification program in inclusive leadership that was the single-best leadership growth experience I've ever had. I find that Lilly leaders have supported genuine leadership development for me. Of course now it is up to me every day to make those experiences pay off."
Lilly is frequently ranked as one of the best companies to work and has received several workplace honors. Recent recognition includes Top 100 Best Places to Work/Working Mother magazine, Top Company for Working Families/DiversityInc magazine, Best Adoption Friendly Workplaces and receiving a perfect score of 100 on the Human Rights Campaign Best Places to Work Corporate Equality Index.
The NAFE Top 50 list is being published in the February/March issue of Working Mother magazine. NAFE also will honor each of the top compan
|SOURCE Eli Lilly and Company
Copyright©2012 PR Newswire.
All rights reserved


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Originally written on Larry Brown Sports | Last updated 2/3/13
Davin Bellamy is a defensive end from Chamblee, Ga., and his recruitment just got a lot more interesting. Bellamy, a four-star recruit according to Scout and ESPN, was on a visit to Oregon over the weekend. According to SB Nation, Bellamy tweeted the photo you see above before quickly deleting it, likely after he realized there was a bong on the table. He is the one in the green jacket and sunglasses. He also tweeted this just before 9:00 pm: Oregon trip going better than I thought — Davin Bellamy™ (@DavinBellamy17) February 3, 2013 Smooth move, bro. Bellamy has received scholarship offers from about half the top schools in the country — including many from the SEC, ACC, and Big Ten. According to Rivals, he has the most interest in Florida State, Georgia, and Tennessee. Hey, the good news is he now has joined Matt Barnes in the unintentional bong photo club. via Reddit The post Recruit Davin Bellamy pictured near bong during Oregon visit appeared first on Larry Brown Sports. Related posts: Clemson Asks Recruit Mike Bellamy to Remove Money Pictures from Facebook Nebraska recruit Joe Mathis says he had to change hotel rooms on visit because fans were harassing him BCS Computers Do Not Like Oregon Much
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Environmental Lab Equipment Companies in Ontario
Category: Monitoring & Testing ×
Subcategory: Environmental Lab Equipment ×
Industry: Chemical & Pharmaceuticals ×
Location: Canada ×
Location: Ontario ×
Cecil Instruments Limited
based in Cambridge, UNITED KINGDOM
Cecil Instruments are leading designers and manufacturers of HPLC systems, Ion Chromatographs and UV/Visible Spectrophotometers. Cecil Instruments' Merit, Adept and Q-Adept ranges of modular HPLC and IonQuest Ion Chromatography instrumentation and systems, may be configured to suit individual requirements. A wide range of detectors, including the revolutionary, ...
Waters Corporation
based in Milford, MASSACHUSETTS (USA)
Waters creates business advantages for laboratory-dependent organizations by delivering practical and sustainable scientific innovation to enable significant advancement in healthcare delivery, environmental testing, food safety, chemical materials and water quality. For nearly fifty years, Waters has helped customers make profound discoveries, optimize operations, ...
Peak Scientific Instruments Ltd
based in Inchinnan, UNITED KINGDOM
Peak Scientific Instruments Ltd are a manufacturer of laboratory gas generators including nitrogen (both Membrane Technology & Carbon Molecular Sieve systems), hydrogen and zero air suitable to operate most laboratory analytical applications such as LCMS (liquid chromatography mass spectroscopy) and GC (gas chromatography). With varying flow rates, purities & pressures ...
Alpha MOS Environment
based in TOULOUSE, FRANCE
Pioneer of electronic noses, Alpha MOS brings its expertise and know-how to the environmental sector. Our mission is to help industries achieve their Environmental Performance objectives : Reducing the impact of environmental releases. Optimizing consumption of resources: water, energy, additives, etc. Improving performance of odor treatment systems and reducing ...
Advanced Equipment and Services, Inc.
based in Coral Springs, FLORIDA (USA)
Advance Equipment and Services, Inc. AESINC is a global provider of custom skid-mounted water purification equipment such us seawater desalination plants, brackish reverse osmosis units, ultrafiltration, nano filtration and Softeners. We Sale - Resale - Finance - Lease - Operate reverse osmosis systems at the best rates facilitating the system that you need now. Different ...
based in Almelo, NETHERLANDS
PANalytical's mission is to enable people to get valuable insight into their materials and processes. Our customers can be found in virtually every industry segment, from building materials to pharmaceuticals and from metals and mining to nanomaterials. The combination of our software and instrumentation, based on X-ray diffraction (XRD), X-ray fluorescence (XRF) and ...
ITALVACUUM S.r.l.
based in Borgaro (Turin), ITALY
Italvacuum has designed and manufactured industrial vacuum pumps and vacuum dryers for the main production processess of chemical and pharmaceutical industries. Currently Italvacuum is a modern company with ISO9001 certification, leader in Italy and abroad, able to provide turnkey installations and also to realize customized systems, that are built according to customer`s ...
McHewel Investment Group
based in Toronto, ONTARIO (CANADA)
McHewel Investment Group is a private equity investment company that combines an ambitious, entrepreneurial spirit with years of experience and a thorough knowledge of investing in the region. Since its establishment in 1992, McHewel Investment Group has been active in developing new projects. McHewel Investment Group invests in unquoted companies with a strong investment ...
Diamond Systems LLC
based in Titusville, FLORIDA (USA)
Viasensor is a leading provider of environmental analyzers, equipment and products used in clinical environments, hospitals, laboratories, incubators, Federal Border-Custom agencies, food production and indoor air quality (IAQ).
AVA - Huep GmbH u. Co. KG
based in Herrsching, GERMANY
As a leading global supplier, AVA delivers machine technology and system solutions around the core competence of mixing and drying. Since many years, established know-how in process engineering, high quality in technical realization, comprehensive services and intensive consultancy have guaranteed successful process technologies for numerous industrial applications.


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Posted on Website check please.
5675 posts in 2253 days
#1 posted 08-23-2012 05:10 AM
Paul…I went through your website and it looks very nice to me. I did not see any errors, bad links or anything that would be noticable. It looks better than my website as I am always trying to figure out this computer stuff.
-- Each step of every Wood Art project I design and build is considered my masterpiece… because I want the finished product to reflect the quality and creativeness of my work