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Brimmer & Heeltap
Thursday, March 12, 2015
Garden Expansion
Standing inside the vacant walls, I felt an instant connection. I could see the potential unfolding before my eyes. The bones of the building called out to me as if they were my ancestors.
Lucky for us the outcome was a positive one. We have now lived in the space for a little over a year to witness the seasons, trends, our guests, and their needs. Some of you may have already seen the commotion happening to the rear of the property as construction is underway for us to expand the garden area.
A 400 square foot studio sits to the rear of the garden and at one point sat under the Ballard Bridge. Le Gourmand used it to store their impressive wine collection, dry storage, and office. Until recently, it was our pantry and is now being refurbished to welcome special events, private parties, and seasonal overflow. The new space will have its own bar with interior and covered exterior seating.
We will keep you posted on our progress and look forward to welcoming you to the new digs in early summer.
Thank you for your continued support,
Sunday, December 28, 2014
The 5,000 Mile Point-of-View
Travel has always been a way for me to shake the proverbial Etch-A-Sketch and clear the mental clutter. The clarity gained from a change of scenery, new acquaintances, sites, and smells is among my favorite vantage points. At a time when I think back over 2014 and ponder the year ahead, I am eternally grateful for the gift of travel.
A few months back I was lucky enough to embark on a journey to France and observe a beautiful way of life mostly throughout the south, spotlighting new wines to accompany our bold flavors back at B&H.
My journey began briefly in Paris where I traveled by foot, taking in familiar and new sites for a day. Getting lost in such an incredible city is hardly a waste of time as Paris is among one of my all-time favorite international destinations. While I was sad to depart so early, my eyes were set further south to learn about epicurious things outside the metro area.
Paris - Odéon
Paris - Jardin des Plantes
Paris - Square de l'Arsenal
A quick train ride deposited me outside the ancient walled town center of Avignon. It is a quaint city that sits on the left bank of the Rhône River, a popular residence for popes and one of the few French cities to have preserved its ramparts. Avignon provided me a wonderful transition to the south and a gateway to my rental car and the Cotes du Rhône valley.
Avignon – post serenade
History and natural beauty make the Southern Rhône one of the richest regions of France for interests of every kind. Next stop Gigondas, at the foot of the Dentelles de Montmirail, is a village with fewer than 1,000 people residing is a must see-do for your wine loving travels. They have dedicated all of their agricultural efforts to winemaking and it shows. With just under 8 miles of dedicated vines they produce roughly 5 million cases of wine a year.
A few notable producers included:
Domaine des Bosquets is owned by the Brechet family, who also owns Chateau de Vaudieu. The winery was bought in 1962 by the legendary Gabriel Meffre. It's his grandchildren, the brothers Laurent and Julien Brechet, who run the two domains today. Julien is a strong advocate for the next generation in the area and deeply involved in the young winemakers' association while brimming with a youthful energy. He appreciates the friendly competition with his brother as they share quite the wine heritage.
Domaine Chamfort is located at the foot of the Sablet Montmirail. It stretches over twenty one hectares and is spread over three towns. In March 2010, Vasco Perdigao (pictured above) and his wine Sonia took over the vineyard and decided to enroll it in sustainable viticulture by minimizing the use of non-natural products in the vineyard and to better control the future transition to organic agriculture.
One glimpse of Serge Ferigoule's moustache might be enough to fall in love with him and the wines, although they do a fine job themselves. In the mid-70's he left winemaking school and went to work for Monsieur Ricard's family. Without anyone in his family to succeed him, Richard decided to partner with Serge in 1982. After Monsieur Ricard's retirement in 1990, Serge launched Le Sang des Cailloux. Vacqueryas had just been awarded an A.O.C that same year helping his wines to become as celebrated as they deserve.
The Bruniers' story dates back to the late 1800's with Hippolyte Brunier, a modest farmer who lived off the land. His small vineyard was at one of the highest points in between Chateauneuf-du-Pape and Bedarrides, a stony plateau called "La Crau." The elevation of this terrain had prompted the construction of a communication tower in the late 18th century to transmit telegraph messages between Marseilles and Paris.
One of the most memorable dinners on this portion of the trip was thanks to L'Oustalet. A multi-course meal dedicated to the bounty of the Mediterranean.
While at dinner I was seated in between a French couple to my right and a small group of Americans to my left. Dining alone in France is quite common and despite the intimate setting, it was delightful to relish in the solitude. It is a different sort of dining experience when you eat alone. I focused my attention to savoring each morsel and taking my time. It was a great lesson in being present and not needing my phone or other gadget to fill the void.
As the four Americans were wrapping up, the opportunity presented itself to engage slightly before they slipped out. We exchanged small talk of "how was your meal, where are you from", etc. When I replied that I was visiting from Seattle, Washington, one of the women said, "Well it just so happens that next week I am meeting my friend Jeffery Bergman from Seattle." I had a split second thought... what are the chances that we both know a Jeffery Bergman from Seattle and could it be the same person? I kindly replied, with a bit of hesitation in my voice... "It's not the same Jeffery Bergman married to Katherine and works with gourmet food is it?" She looked at me stunned and voices hit a pitch of of excitement that made most of the other patrons look our way. "Of course it is." I looked on in disbelief and kindly requested her name. Little did I know that I was meeting such culinary royalty and the likes of Patricia Wells. She has several other ties to the Pacific Northwest and we marveled at the shared contacts between us. What if I had brought my kindle to read during my solo dinner and didn't engage? I felt so lucky to feel the world shrink around me.
My final days were spent in a small beach town called Sanary-sur-Mer outside of Bandol on the Mediterranean coast. Rumor has it that it's one of the sunniest places in France, with an average of only 61 days of rain a year.
Winery highlights included:
This tranquil estate has been in the hands of the Bunan family for three generations and is surrounded by incredible olive and cypress trees with grapes growing on steep terraces facing the Mediterranean. Quite a site! They have farmed organically since 2008 and have focused their attention on the impressive Mourvèdre grape while incorporating Grenache, Cinsault, and Syrah into the mix as well. This region in particular is known for producing hugely powerful reds and sultry rosé wines.
"Read as much as you like about the microclimate of a wine region; it is only when you feel it that you truly comprehend. The panoramic view of the entire Bandol amphitheater with its dramatic limestone outcrops is complemented by a cloudless sky, yet proprietor Eric de St. Victor informs me that beyond the protective Sainte-Baume mountains, it has been raining all week. No wonder Bandol enjoys 300 days of sunshine each year, no wonder it exists as a separate AOC from Provence, and no wonder its wines are hailed as the apogee of Mourvèdre."—The Wine Advocate
Comte Henri de Saint-Victor and family have been producing wines perched atop La Colline du Télégraphe in the northernmost part of the appellation, the château commands sweeping vistas of the amphitheater of vines known as the Théatre d'Epidaure, and beyond, the Mediterranean Sea.
The restanques, or terraces were carved into the hill by the Saint-Victor clan in an effort to minimize erosion and maximize water absorption, which is of the utmost importance in a hot, dry terroir such as this one.
The restanques, or terraces were carved into the hill by the Saint-Victor clan in an effort to minimize erosion and maximize water absorption, which is of the utmost importance in a hot, dry terroir such as this one.
Domaines Ott was founded in 1912 by Marcel Ott, an agricultural engineer from Alsace who dreamed of establishing a great wine estate near the Mediterranean. Today, the wineries are owned and managed by Champagne Louis Roederer. These wines are made at three distinctively different estates in the Bandol and Côtes de Provence appellations: Château Romassan, Clos Mireille and Château de Selle.
The south of France has a natural intoxication about it. From the stunning landscape to the beautiful people that inhabit it. From the coastal influences on food to their world class wines and beyond, it is an area I would go back again tomorrow to dig deeper and learn more. If it isn't already on your travel to-do list, you won't be disappointed.
I would like to share a passage I found just before departing for this trip by Rick Steves. This could easily be expanded beyond your passport and into our daily lives.
"Connecting with people carbonates an experience. Extroverts have more fun. If your trip is low on magic moments, kick yourself and make things happen. If you don't enjoy a place, maybe you don't know enough about it. Seek the truth. Give a culture the benefit of your open mind. See things as different, but not better or worse. Any culture has plenty to share. Of course, travel, like the world, is a series of hills and valleys. Be fanatically positive and militantly optimistic. If something's not to your liking, change your liking. Travel can make you a happier American, as well a citizen of the world. Our Earth is home to seven billion equally precious people...
Thoughtful travel engages us with the world. In tough economic times, it reminds us what is truly important. By broadening perspectives, travel teaches new ways to measure quality of life. Globetrotting destroys ethnocentricity, helping us understand and appreciate other cultures. Rather than fear the diversity on this planet, celebrate it. Among your most prized souvenirs will be the strands of different cultures you choose to knit into your own character."
May 2015 have adventures near and far!
Yours truly,
Monday, November 10, 2014
Upon Reflection
Going into business for ourselves and helping to create community through food and beverage is the best decision we ever made.
There is a blind faith necessary to leap off that proverbial cliff and as a friend once said, "jump and trust that the net will appear."
Despite amazing coaches, colleagues, and mentors, no one can prepare you for the pressure, sacrifice, fear, nerves, responsibility, or knowledge required navigating these waters.
Conversely, it is heartwarming to see a successful first date evolve into a budding romance before our eyes. Not to mention the handful of regulars that transition from acquaintance to friend with us and each other. We witness bonds created with our crew, vendors, and neighbors.
With the holidays and our anniversary on our heels, we are reminded that it is a time defined by a heap of gratitude and a pinch of humility.
On behalf of the relationships that have already been fostered, we hope that you will continue to bring in the people you are grateful for, curious about, excited for, thinking of doing business with, or just time by yourself as you juggle the busy outside world.
Sunday, September 7, 2014
Virtues of Smoking
Ben Barlow is a part of our amazing culinary team and one of the four guys at B&H that actually grew up in Ballard. He really enjoys cooking French and Latin cuisines and considers himself a big baseball enthusiast, lover of the outdoors and fan of horror movies.
He started cooking professionally somewhat by accident. After finishing his degree in Chemistry at WSU, he was a little lost on next steps. Working outdoors was a big pull and tried his hand (without much luck) getting into environmental field work. The next best thing was finding work with access to outdoor recreation, which led him to apply for work at wilderness resorts.
Ben always liked to cook, but had never actually worked in a restaurant. With little understanding of how the industry worked or what line cooks did, he began applying for these positions at a number of resorts. He received a call back from exactly one chef, Jim Roberts of the Idaho Rocky Mountain Ranch in the Sawtooth Mountains. He told him more or less, "you're not a line cook, but if you want to work in a kitchen, I'll find a place for you." Jim did a lot to foster Ben's knowledge and get him going in the industry and a big reason he's still at it three years later.
Each month B&H hosts an all team meeting where someone from our service and culinary crew shares a little knowledge nugget to help boost our understanding on various topics.
Last month Ben blew us away with his presentation on the virtues of smoke, as a flavorant and preservative. Clearly his background in organic synthesis has complemented his career in food. We thought you too might enjoy this explanation along with a recipe of smoked trout.
Wood smoke contains a great deal of flavor compounds, as well as organic acids and antioxidants that slow rancidification of meat. While the benefits of smoking are clear, the process is sometimes misunderstood. The following are some points on how smoking works.
How do we smoke?
Because smoking alone is not a great preservative, smoked foods are often cured in salt beforehand.
Smoking is virtually always done with hardwoods (fruitwoods), as softwoods (conifers) contain resins which create unpleasant tar-like flavors when burnt.
Low temperature is critical, even for hot smoking, so the smoke can work before the meat is overcooked. Hot smokers rarely go above 180F.
The key to smoking is to use smoldering wood, which is wood burning around 600F. Wood is kept around this temperature by using a low oxygen environment like tightly packed chips or soaked chips.
How does smoking work?
Keeping the wood burning at a low temperature is critical. Complete combustion of wood would produce only carbon dioxide and water vapor, which would be flavorless. By keeping the temperature and oxygen levels low, we create incomplete reactions. Because plant molecules are so big, they break down in lots of intermediary steps. It's these intermediary steps that produce the flavor compounds in smoke.
Understanding wood is critical to understanding smoke. Wood is primarily composed of two components, cellulose and lignin. Cellulose makes up the bulk of all plants and the same is true with wood. What makes wood special is its high lignin content, which makes it hard. Cellulose is a carbohydrate, just a gigantic string of simple sugars. Lignin is a phenolic polymer, a big string of aromatic alcohols.
As cellulose smolders, it produces ketones and organic acids responsible for the sweet and fruit flavors in smoked foods. The organic acids like acetic acid and formic acid lower the pH and help preserve the meat.
As lignin smolders, it produces phenols. Phenols are hugely important flavor chemicals that flavor wine, coffee, and just about everything tasty. It is the phenols from lignin that preserve the meat (as antioxidants) and produce the complexity and that signature smoky aroma (guaiacol and syringol). Smoked meat often tastes like other things because the same compounds are present in the meat.
Wood also contains some nitrogen, which produces nitrogen dioxide as it burns. This nitrogen dioxide affixes to the myoglobin in the meat, which preserves color just like a nitrate salt. However this can only be accomplished before the meat reaches 140, when the myoglobin is destroyed.
Smoked trout - this is the most basis approach and Ben suggests improvising with your own herbs and spices to make this your own. You can use this in a salad, put on top of zucchini cakes, make a spread, top your toast, or anyway your taste buds guide you...
2 trout fillets
2 cups salt
1 cup sugar
4 cups hardwood chips, such as apple or oak
1) Pack the fillets in salt/sugar mixture overnight
2) Remove fillets, rinse clean and pat dry
3) Use what you can to smoke. If you have a smoker, just put the chips in and go. If not, soak the chips
for an hour and spread them over the coals of your barbeque. The key is to keep the temperature low (less than 120 F).
4) Smoke the trout for four hours, or until the flesh is firm and the outside is tacky.
Wednesday, August 20, 2014
Then & Now
It has been a little over a year since we took ownership of 425 NW Market Street and in the anniversary of being new tenants it seemed only fitting we share a little more about this historic address.
One of our amazing neighbors, Sue Pierce, gifted us a great narrative on our little corner property. Her inquisitive nature leads to all sorts of discoveries on our West Woodland neighbors and is documenting stories and photos wherever possible.
Our property dates back to the 1920's and the original two story structure is the first account of our lineage. The Brower family owned our land and a significant amount of property in the area. In the photo above, you can almost see Lowell Brower in the wagon and his son is standing near the back of the horse. His son attended West Woodland grade school and would deliver groceries with his father after class. Rumor has it that the Brower family was willing to gift the land West Woodland sat on to the city if they named it after them. I guess that wasn't a deal the city was willing to shake on.
A little fun fact: We have a studio that sits to the rear of the property and was originally housed under the Ballard Bridge. Evidently it was going to be demolished or given away to the Brower family if they moved it. So, it found a new home a few blocks east of its original location.
The brick structure we currently call home was probably rebuilt back in the 30's or 40's and spent much of its life as an IGA Grocery Store. This alone is an interesting fact because the Independent Grocers Alliance was started in the mid 20's when a group of 100 independent retailers in Poughkeepsie, New York, and Sharon, Connecticut organized themselves into a single marketing system. The group experienced rapid expansion and within a year there were more than 150 retailers nationwide.
Other interesting facts as our building was erected include:
· Don Ibsen, a senior at Roosevelt High School, screws a pair of tennis shoes onto a cedar board and becomes one of the co-inventors of water-skiing
· Bertha Landes is elected mayor, the first woman mayor in any major US city
· Fisher's Blend Station Corporation is formed, and KOMO-AM radio station goes on the air
· Seattle's population was roughly 365,000
Stand-alone grocery stores were typical of the 20's when the city was expanding. Our building remained a grocery store well into the 60's. Most of these neighborhood stores were built along a trolley line, including this building. The trolley had been serving the West Woodland Neighborhood for 14 years by 1926, and came to us through the Fremont and Halibut Flats Neighborhood. The trolley travelled along 6th AVE until reaching West 55th (now Market Street) where it went east and then immediately north again onto 5th AVE NW. I sure wish they were still part of the local landscape.
Leonard's Barbershop was located on the south-west side of the main building and eventually relocated across the street to where Slate Coffee is combining hair cutting and gun sales. I can only imagine the social interaction and public discourse that would happen within these walls. In some instances throughout history, the barbershop was the location for open debates, voicing public concern, and engaging locals in discussions about contemporary issues. Not to mention had an influential role in helping shape the male identity. Can you believe that in much earlier times, barbers (aka barber surgeons) performed surgery and dentistry?
The building has seen only a few businesses in its tenure. After the grocery stores and barber shop, The Handy Saw and Ribbons Pasta Company held down the fort at 6th & Market Street until the early 80's when Bruce Naftaly had a vision for creating a "destination dining experience". Having come from the Bay Area where diners wouldn't blink an eye to travel from San Francisco to Napa for lunch, Bruce knew the 10 minute commute from Seattle to Ballard would catch on.
An amazing discovery was learning that Bruce came to Seattle in the late 70's in hopes of becoming an opera singer after graduating from Berkeley. He came to study under Carlisle Kelly, a well known coach in the area with ties to the Rossellini family. This family introduction got him a job as dishwasher at one of their restaurants and perhaps opened the proverbial door to his inspired path in food. Bruce helped shape the culinary landscape in Seattle and those that worked within his walls have gone on to do remarkable things.
Nearly 100 years later, our corner remains an outpost for community connection and inspiration. Brimmer & Heeltap hopes to continue building relationships and serving as a vessel for community engagement for years to come. We are incredibly honored to follow in the footsteps of such predecessors.
Saturday, July 19, 2014
The Whole Cow
My inspiration for whole animals began while I was working at Revel and learned to butcher them for "The Shack" during summer months. It opened a new world of ideas for utilizing the whole animal and seeing the array of benefits to a small business and our clientele. This inspiration spread through the culinary crew, our guests, and it immediately fostered a desire to continue this tradition into my own practice someday so that I could share it with those around me.
It seems obvious, but whenever possible local is best, and our beef is no exception. We are working with Jerry Foster, a third generation family farm that is running a 600 head operation in Curtis, Washington. His grass fed and finished beef are pastured on the fertile ground of the Chehalis River drainage. The grass has an extended growing season, as well as the ability to grow haylage* to be fed in the winter months.
*Haylage is a grass crop which is cut, harvested, and stored for feeding animals. It is made from the same crops as normal hay, but with higher moisture content. With proper equipment and storage techniques, this method increases food value and decreases losses for the crop.
Sourcing local beef is more financially sustainable for all parties. The farmer receives a fair market value without a middleman and in doing so, the restaurant receives a better price, and ultimately we pass along those savings to our guests. Not to mention shorter travel for delivery, keeping money in the area we live, and training our chefs so they can continue this tradition.
In addition, we have teamed up with Heritage Meats, an amazing local butchering company, that is supplying us a quarter of the cow at a time and dry aging the remainder in between deliveries. This allows me to cut the meat exactly how I want it and sometimes that can be unconventional. You can expect to see cuts that you wouldn't likely find in the average butcher shop.
Benefits to dry aging are remarkable and change the beef in two main ways. First, moisture is evaporated from the muscle and creates a greater concentration of beef flavor and taste. Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
Having this flexibility allows the cuts and preparation to be highlighted and is an important part of why I am using the whole cow.
The first thing we usually receive is the drop loin, sirloin, and flank, which comes in one piece. This part of the cow has some of the most tender and succulent pieces of meat. The main ones that I use are the tenderloin, strip loin, tri-tip, culotte, bavette (inside flap), flank, top sirloin, hanger (only one per cow), and the skirt. The newest I am using is the spider steaks, located in the hip socket of the sirloin with only two per cow. Most of the cuts from these parts are best served rare to medium-rare because the fat that is located in this part of the cow melts at low temperatures, which if over cooked, tend to dry out more easily.
A new technique we have been using is taking the kidney fat (aka suet) and grinding it down before rendering. Once it is melted, we keep a portion of it warm during service to rest the steaks in helping seal in juices and add flavor. Only some steaks benefit from this as the ones with a wet cure or slow cooking don't benefit from this practice.
From the whole chuck and brisket we get a lot of different muscle structures which means we have to tenderize, brine, dry rub, slow cook, BBQ, or different combinations of these. We also have this part of the cow dry aged for at least 21 days before we receive it, which also helps with the tenderizing process we use. There is a lot of trim and extra fat, which is ground for "Family Meal" burgers on Sunday night.
From the rib and rib plate we get a few different types of meat. We get more of the skirt steak from the interior which we marinate in a wet cure that has Asian pears, garlic, ginger, onion, mirin, sake, salty water, and kasu (the residual paste from the making of sake). We also get the short rib which we can do a couple of different ways. We can either use a wet cure with a boneless version and serve it medium rare or we can cross cut it bone on with a dry rub and slow cook or BBQ it. My wish list has a band saw on it for more efficient cutting practices. Then there is the rib roast which I like to dry rub, smoke, and serve as rare to medium-rare slices.
The last part of the cow we receive is the round and hind shanks. By the time we receive this part of the cow, it has been dry aged for at least 28-32 days. This part of the cow is the most load-bearing and as a result is among some of the toughest cuts so we tenderize and brine it to ensure amazing flavor and texture. Another benefit are the marrow bones and in this portion are among the largest allowing us to make some amazing butter and serve it with the round. I really hope that everyone gets as excited as I do when the round is available because of all the added flavor.
We are just at the beginning of our new beef program at B&H and it's already taking shape. I am thrilled to see where we can take it and look forward to having you come down to try this amazing product.
Thank you for your continued support!
Chef Mike
It seems obvious, but whenever possible local is best, and our beef is no exception. We are working with Jerry Foster, a third generation family farm that is running a 600 head operation in Curtis, Washington. His grass fed and finished beef are pastured on the fertile ground of the Chehalis River drainage. The grass has an extended growing season, as well as the ability to grow haylage* to be fed in the winter months.
*Haylage is a grass crop which is cut, harvested, and stored for feeding animals. It is made from the same crops as normal hay, but with higher moisture content. With proper equipment and storage techniques, this method increases food value and decreases losses for the crop.
Sourcing local beef is more financially sustainable for all parties. The farmer receives a fair market value without a middleman and in doing so, the restaurant receives a better price, and ultimately we pass along those savings to our guests. Not to mention shorter travel for delivery, keeping money in the area we live, and training our chefs so they can continue this tradition.
In addition, we have teamed up with Heritage Meats, an amazing local butchering company, that is supplying us a quarter of the cow at a time and dry aging the remainder in between deliveries. This allows me to cut the meat exactly how I want it and sometimes that can be unconventional. You can expect to see cuts that you wouldn't likely find in the average butcher shop.
Benefits to dry aging are remarkable and change the beef in two main ways. First, moisture is evaporated from the muscle and creates a greater concentration of beef flavor and taste. Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
Having this flexibility allows the cuts and preparation to be highlighted and is an important part of why I am using the whole cow.
|USDA Cuts
A new technique we have been using is taking the kidney fat (aka suet) and grinding it down before rendering. Once it is melted, we keep a portion of it warm during service to rest the steaks in helping seal in juices and add flavor. Only some steaks benefit from this as the ones with a wet cure or slow cooking don't benefit from this practice.
From the whole chuck and brisket we get a lot of different muscle structures which means we have to tenderize, brine, dry rub, slow cook, BBQ, or different combinations of these. We also have this part of the cow dry aged for at least 21 days before we receive it, which also helps with the tenderizing process we use. There is a lot of trim and extra fat, which is ground for "Family Meal" burgers on Sunday night.
From the rib and rib plate we get a few different types of meat. We get more of the skirt steak from the interior which we marinate in a wet cure that has Asian pears, garlic, ginger, onion, mirin, sake, salty water, and kasu (the residual paste from the making of sake). We also get the short rib which we can do a couple of different ways. We can either use a wet cure with a boneless version and serve it medium rare or we can cross cut it bone on with a dry rub and slow cook or BBQ it. My wish list has a band saw on it for more efficient cutting practices. Then there is the rib roast which I like to dry rub, smoke, and serve as rare to medium-rare slices.
The last part of the cow we receive is the round and hind shanks. By the time we receive this part of the cow, it has been dry aged for at least 28-32 days. This part of the cow is the most load-bearing and as a result is among some of the toughest cuts so we tenderize and brine it to ensure amazing flavor and texture. Another benefit are the marrow bones and in this portion are among the largest allowing us to make some amazing butter and serve it with the round. I really hope that everyone gets as excited as I do when the round is available because of all the added flavor.
We are just at the beginning of our new beef program at B&H and it's already taking shape. I am thrilled to see where we can take it and look forward to having you come down to try this amazing product.
Thank you for your continued support!
Chef Mike
Sunday, June 15, 2014
In Remembrance of Sharlene Pulst
Goodbyes have never been my strong suit. Sharlene was someone that was not only my childhood friend but also a vital member of the B&H family. To my crew, she was our caring bookkeeper and we are mourning the loss of someone so special.
I have known her as long as my memory will allow me to recall. Her family lived around the corner only a few houses away allowing us free reign to share dolls, stickers, homework, bus rides, stories of first kisses, gossip of every kind, and Christmas wish lists to name a few. We went trick-or-treating, rode bikes to Dairy Queen, built forts, played hide-n-seek, camped in the backyard, and replayed the same song until we knew every word. The rule between the houses was that if the street lights came on or if we heard our dads whistle, it was time to come home. We each had our stalling techniques to prolong the inevitable. As we entered our teens the scheming became more elaborate. The life stories we shared proved that adulthood was upon us and our friendship grew stronger. Neither of us could have predicted that one day we'd work together.
I feel more lucky than sad at this moment knowing that I had a friend so special that makes saying goodbye so incredibly hard.
There's a saying that we die twice. The first is when we stop breathing and a second time, when somebody says your name for the last time. Thankfully, Sharlene has touched the lives of so many people that the stories we get to share will allow us to celebrate her spirit and good character for as long as we live.
You will be sorely missed my dear friend.
Wednesday, June 4, 2014
Oregon Wine Adventure
My professional career began in wine and I often recollect an abundance of memories spent with the growers, producers, and story tellers.
A few weeks ago I was fortunate to join an Oregon wine tasting adventure taking in a couple of days of the Willamette Valley. It had been years since stepping foot on the soil of Dundee, Carlton, McMinnville, and Newberg.
Nostalgia is a powerful and sentimental feeling that the Greeks refer to as a homecoming. Taking in some of the familiar views, tasty vintages, hearing the passionate stories they told was heartwarming and the new memories just as sweet.
Our time was spent in a well concentrated area between Carlton and Newberg.
|View from Belle Pente Vineyard & Winery
Belle Pente (pronounced bell pont) Winery literally means beautiful slope. The winery sits on 70 acres just east of Carlton. Our host shared an impressive line-up of wines that are inspired from the producers of Burgundy and Alsace France. My favorites were the 2010 Pinot Gris, 2011 Bell Oiseau (Edelzwicker blend varieties of Alsace: Riesling, Pinot Gris, and Muscat), and the 2011 Belle Pente Vineyard Pinot Noir.
Soter Vineyards was next on the list and did not disappoint! Their picturesque winery sat high on the hills of Mineral Spring Ranch in a beautifully refurbished barn. We were surrounded by vineyards mostly planted to Pinot Noir and a touch of chardonnay all sustainably farmed. The stand outs included their 2013 North Valley Rosé, 2011 Mineral Springs Ranch Pinot Noir, and 2006 Beacon Hill Pinot Noir.
|I bet they would have let us sample from here if we asked nicely.
|View from Domaine Drouhin
Domaine Drouhin with a stunning backdrop and catchy tag line (French soul, Oregon soil) introduced us to old world practices with the bounty of New World fruit. They were among one of the more established wineries we visited dating back to the late 1980's, however their family winemaking practices in Burgundy, France go all the way back to the late 1800's. My favorites were the 2013 Edition Rosé, 2012 Édition Limitée Chardonnay, and the 2012 Dundee Hills Pinot Noir.
Crowley Wines was nestled on the outskirts of Newberg. Our handsome host Tyson (owner/winemaker/chief barrel washer), shared with us his migration from upstate New York to the west coast. Erath welcomed him with open arms as a cellar hand and thanks to that introduction, the Willamette Valley is now where he and his delicious wines call home. Founded back in 2005, his wines showcased finesse, structure, and balance. Top picks included: 2011 Four Winds Chardonnay, 2011 Willamette Valley Pinot Noir, and 2011 Laurel Hood Pinot Noir.
Last on our itinerary was Big Table Farm. A husband/wife power duo that was beyond impressive and hospitable. Brian Marcy is the winemaker with a notable CV including Turley Wine Cellars, Neyers Vineyards, Blankiet Estate, and many more. Clare Carver manages the 70 acres, designs wine labels and is an amazing artist! I loved everything they made! 2013 Laughing Pig Rosé, 2013 Wirtz Garden Edelzwicker, 2012 Chardonnay, 2012 Willamette Valley Pinot Noir, 2012 Pelos Sandberg Pinot Noir, and the 2011 White Hawk Syrah.
In the coming months, we'll be adding some of these wines on the list for you to try too. We look forward to hearing about your summer adventures.
Monday, April 21, 2014
What's on the other side of a review?
At least a decade before B&H was established, ideas and dreams swirled of what my own restaurant/bar could be. Mock business plans and photo collages were hung on my walls. The time between the fantasy and reality fostered assumptions of hope and possibility.
As the launch became more tangible, questions circled like 'What if people didn't get what we are trying to accomplish? What if guests didn't care for the food? What if we weren't successful?' A new set of emotions were tugging at my sleeve. I had been taught that fear can either motivate or hinder and I certainly was going to do my best at not letting the latter apply to us.
Owning a business is far more than what is mapped out on paper. It is a living, breathing organism that requires constant accountability and care. For the first time in my life, I am now responsible for the well being of others. I am a part of something much bigger than I ever could have imagined. Our relations span from our crew to our guests, to the farmers, various suppliers, and beyond.
We are appreciative of the reviews and impressions by various publications like The Seattle Times, Seattle Weekly and a handful of consumer posts on sites like Yelp, Urbanspoon, TripAdvisor, etc. They have been weighing heavily on my mind given the responsibility to my team, family, and community.
Do they matter? Yes and I hope they always will as congruence is an important factor in our business. My head is well aware that we will make mistakes and some guests won't get us no matter what we do. Negative reviews act as a barometer for trends and we can adjust as situations necessitate. My heart tries not to take anything too personal. I take comfort in our dedicated work in creating community through Mike's innovative food, our quality beverage selections, and genuine service from an enthusiastic team.
Thank you for the opportunity to serve. It is an honor.
Yours truly,
Sunday, March 23, 2014
Fermentation and civilization are inseparable.
"Fermentation and civilization are inseparable." – John Ciardi, American poet (1916-1986)
Ancient history shows that almost any substance containing sugar can naturally undergo alcoholic fermentation, so it's probably no surprise that beer was not invented but rather discovered thousands of years ago.
While beer is no longer used as a form of payment, and people no longer greet each other with the expression "bread and beer", toasting someone's health before drinking beer is a remnant of the ancient belief in beer's magical properties. Beer's association with friendly, unpretentious social interaction remains unchanged. Whether in stone-age villages, ancient banquet halls, or modern bistro-pubs in Ballard, beer has brought people together since the dawn of civilization.
Our little neighborhood establishment is a vessel for an abundance of conversations, smiles, debates and laughs that fill the space between the brimmer (top of glass) and heeltap (last drops at the bottom of the glass). Just as the conversations morph with the ebb and flow of the evening, our tap list aims to mirror that evolving, magical quality celebrating community.
In total, we have eight beers on draft, rotating with the seasons and brewer's yields. All are Northwest regional, ranging from as far east as No-Li Brewery in Spokane, to Backwoods Brewing Company in Carson, to a few in our own backyard and everything in between. Ballard has a cornucopia of breweries, ten in total, within a five mile radius of each other and two of which, we are currently featuring. Meredith recently enjoyed a field trip to delve deeper into their current line-ups and practices.
First off, Stoup Brewing. It was a sunny afternoon, doors just opening, and the friendly faces of Brad Benson (co-owner/head brewer), Robyn Schumacher (co-owner/assistant brewer with cicerone certification--basically a sommelier of beer), Jason Bass (Sales Guru), and Danielle Zahaba (tap room crew), as the welcoming committee. As Robyn threw her backpack over her shoulder, taking off to enjoy the evening, it was clear that the days' brewing was over. Danielle began pouring samples of the seven beers they currently offer, from their India Session Ale (ISA), think of a lighter IPA in both color and alcohol content, yet still ripe with full flavor hops, to their Porter displaying delicious chocolaty, espresso notes.
Jason was kind enough to pull up a chair after a day of surfing to share more about the brewery. Their namesake refers to a drinking vessel of various sizes. Isn't it ironic that their name and ours are quite inter-connected? Certainly an ode to the many laughs and conversations one has whilst enjoying a tasty beverage.
Sipping through their line-up, tables filled up quickly. Folks just getting off work, in from run, with their dogs, or just strolling by to enjoy a pint in the open air environment, and it felt good. Rumor has it that the weekends are intensified by food trucks offering up tasty bites to accompany their amazing beers.
Stoups neighborhood vision is very much akin to ours. It was casual, communal, relaxing, and welcoming. Bottom line, not only does Stoup have great beers, but they are also a team of passionate, great people, loving what they do, and that love shines through in everything they do.
Next up was Populuxe Brewing, just a few blocks down from Stoup. With limited tap room hours, co-owner Peter was kind enough to open the doors for an intimate tasting. Populuxe is the union of Peter Charbonnier, Jiri Zatloukal and their partners who have been lifelong home brewers and experimenters. All four of them still have full time jobs, a testament to the passion and love they have for beer, that can only help in, one day, realizing their dream of brewing being their only full time job. Populuxe is a combination of both popular and deluxe.
Looking around, the walls are adorned by a local artist and the space is just about as quirky as the vision itself. It felt right. Pouring a sample of their outstandingly tasty wine cask aged beer, Peter explained that they are a small operation. An operation so small in fact, that they only brew six barrel kegs and are referred to as a nano-brewery. For this reason, unless you pop by Brimmer (we are one of only a few restaurants pouring them on tap), if you want to enjoy a pint of their beer, you'll have to stop by the tap room. In the summer, Populuxe will welcome food trucks into their backyard for the Ballard/Fremont community to enjoy.
When asked what his thoughts were on all the local breweries, both new and emerging, Peter warmly responded that with great beer, there can never be enough. How true. That statement resonates with our own mission and why we feel so fortunate to be pouring some of these awesome local brews in a community that truly supports one another.
We hope you'll stop in for a pint or schooner soon and toast to the passions in your own life.
Jen and Meredith
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New Mexico Farm and Ranch Heritage Museum
By Carrie Hamblen
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by Derrick Knutson and Jon Tatting When area schools didn't close Jan. 7 because of wind chills that were more than 20 degrees below zero, district officials caught some flak. Some of the largest districts across the state, including Anoka-Hennepin, closed. But the North Branch and Rush City schoo...Read More
Readers who have been picking up the Post Review since 1996 have likely noticed one section of the paper has stayed consistent since that time — the weather report. Some have called the Post Review's office and asked, "Who is this Jeremy Grams who does the report?" Grams is a 1999 graduate o...Read More
By Jeremy Grams Week in Review Date High Low Dep fr Nor Rain Aug. 26 *96° *77° +20° – Aug. 27 *91° 67° +13° – Aug. 28 88° 65° +11° – Aug. 29 92° 68° +14° – Aug. 30 83° 63° +07° – Aug. 31 88° 57° +08° .04″ Sept. [...]...Read More
Student athletes know they live in Minnesota when colder temperatures and even snow cover can hinder the start of spring sports. Managing around the elements have been those such as the North Branch baseball team. At right, players practiced indoors last week due to the weather's impact on the hom...Read More
The sloppy, slippery conditions are proving to be too much for some motorists today, as the state is being blasted by a wintery mix of snow and sleet. On Highway 95 in North Branch, a semi-truck slid off the road and into the ditch about a quarter mile east of town. The person driving the [...]...Read More
I have written several articles on pruning fruit trees and each time I suggest pruning them between February and the end of March, depending on the weather. This is one spring where pruning fruit trees may not end until the end of April. I have tried to prune apple trees several times, only to g...Read More
This year's late spring and snow cover are holding off the start of spring sports. The North Branch and Rush City track meets scheduled for Tuesday, April 2 were canceled. Both the North Branch boys tennis meet and baseball game scheduled for this Thursday have been postponed. It remains to be see...Read More


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I think that even if you are not christian,you will make it in heaven! How do we know if what the bible says is true? We don't really have a reliable source for that. And just because you are not a follower does not? mean you are not his children.If God truly created us equally, in some way, why would there need to be a reason for going to hell or to heaven? In god's eyes we are his children,and nothing can change that.You shouldn't always trust something you read. I mean how do we know that they are hiding the truth from us with this bible?? How do we know it's not all made up?
If You Are Not Christian Why Would You Go To Hell?
Join the DiscussionThis article has 559 comments. Post your own now!
Aubryn said...
Oct. 8, 2014 at 8:06 pm
Oct. 8, 2014 at 8:06 pm
Uhmmm, how can you NOT be a follower of Jesus Christ is my question? Is there not evidence that he exists all around you? Can people be this ignorant?
Insane2001 said...
Sept. 26, 2014 at 11:52 pm
Sept. 26, 2014 at 11:52 pm
I agree with you completely. Besides, the bible says if you aren't Christian you go to hell, but what if every religion says that if you don't believe in that religion, you go to hell. Logically speaking, that means everyone goes to hell. So yeah...
MissEmilyDickinson said...
Sept. 18, 2014 at 3:00 pm
Sept. 18, 2014 at 3:00 pm
There's so much proof that His word is true and that He isn't lying. For God never lies. You say how do we know, that the Bible is not made up? Everthing in it is absolutely, beautiful and true and raw. I know you mighn't belive me now and won't want to and that you might not answer back, but His Word is not made up. It's not. I just wanted to share all this, I'm sorry if I was rude or anything, but it's just ... His Word is not made up. It's not.... (more »)
Safeleo said...
Sept. 4, 2014 at 5:58 pm
Sept. 4, 2014 at 5:58 pm
Can I like a comment?
Pookie16 said...
Aug. 18, 2014 at 8:39 pm
Aug. 18, 2014 at 8:39 pm
It is true that all are God's children, and he loves them all, but that doesn't just give us a free pass into heaven. And we do know that there is heaven and hell, because we know that there is God and the devil. No unclean thing can dwell with God, so. . . they have to have somewhere to go, right? Like a good parent, our Heavenly Father wants us to learn and grow and make it back to Him, and that won't happen if we don't get to experience life here on earth. That means that we w... (more »)
Niyaroo said...
Aug. 16, 2014 at 7:21 am
Aug. 16, 2014 at 7:21 am
that whoever believes in Him should not perish but have eternal life. For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. For God did not send His Son into the world to condemn the world, but that the world through Him might be saved. "He who believes in Him is not condemned; but he who does not believe is condemned already, because he has not believed in the name of the only begotten Son of God. He who belie... (more »)
Lexi777 said...
Jul. 5, 2014 at 1:08 pm
Jul. 5, 2014 at 1:08 pm
I believe in God, because there is no way, that there isn't something bigger than all of us. Coincidences are not just that. They are God's way of telling us something.
JesusandHisLawyers said...
May 26, 2014 at 6:37 pm
May 26, 2014 at 6:37 pm
Personally, I don't believe in the existence of a God OR of an afterlife. But, even faced with stone cold proof of God's existence, I still don't think I would be able to make myself follow a religion so stictly against my personal beliefs about ethics and morals. I guess I'll see y'all in Hell.
Safeleo replied...
Sept. 4, 2014 at 5:59 pm
Sept. 4, 2014 at 5:59 pm
Can I get an amen? Hehe.
LoveMuchHateLess said...
May 23, 2014 at 8:35 pm
May 23, 2014 at 8:35 pm
Hi, Ally_Yang. I could argue all day in favor of the Bible, but I think the better way to answer it to share why we Christians believe what we believe. I just thought I'd share. 1. We believe that God is the all-powerful Creator of the universe. Including mankind. 2. As our Creator, He can do as He pleases with His creation. Which means us. 3. Satan, the Devil, was once Lucifer, a cherub. Not a cupid in a diaper. A powerful, beautiful being of God's own design and purpo... (more »)
Pookie16 replied...
Aug. 18, 2014 at 8:53 pm
Aug. 18, 2014 at 8:53 pm
I'm wondering about your belief in the trinity (that God manifests Himself as three beings). . . how does that make sense? To me, it sounds a little egotistical of Him, and that doesn't sound like God. It also kind of reminds me of Zeus, a ficticious god that the Greeks created, from their own imaginations, to explain the goings-on of the world. Basically, with the idea of the trinity, it feels like God just parades around, doing whatever He wants to make Himself seem ... (more »)
Outcast4God said...
Apr. 13, 2014 at 2:59 pm
Apr. 13, 2014 at 2:59 pm
We know it's not made up, because everything else in the Bible is true. God created the world- if he didn't, how would it be here? God loves us all- if he didn't, we would have no hope and, ultimatly, no reason to live. Hell is a very real place for those who don't accept Christ as their savior. Anyone who is not a Christian follows Satan, whether they know it or not. Satan created Hell. God created Heaven. He gives us the choice of following Him and living for Him, or rejecting ... (more »)
supersoccerchick said...
Mar. 27, 2014 at 9:48 pm
Mar. 27, 2014 at 9:48 pm
hi! i just wanted to tell you that yeah, God loves you no matter what, and u r right about that. but here's the thing-- God's compared over and over to a father. he just wants whats best for his children. God gives us the choice to follow him or not. if he didnt, we'd all be like robots and we coudn't make any choices. thats not Gods best for us. its because he loves us and wants us to choose to love him that we get a choice to do so. i'll pray for you :) Jesus loves you ... (more »)
Seller_of_Purple said...
Mar. 9, 2014 at 6:18 pm
Mar. 9, 2014 at 6:18 pm
If you don't believe the Bible is true, why do you believe in heaven? If you don't believe the Bible is true, you are denying the existence of God, the existence of good and evil, and everything logical. Common sense tells you God is real, and therefore the Bible. The reason non-Christians will go to Hell is because they have rebelled against God. You might ask, if God is so good why didn't He save everyone?! Well, who are we to question God?! It's a miracle that He loved us enough to save those... (more »)
GooseC said...
Mar. 4, 2014 at 10:24 am
Mar. 4, 2014 at 10:24 am
I am a christain and this how I see it. You will only go to heaven if you believe Jesus Christ is our Savior and Lord.
ramfthomas4 said...
Feb. 13, 2014 at 11:10 am
Feb. 13, 2014 at 11:10 am
Whoah... pretty strong language there, Ally_Yang. It just so happens that whenever people find something "wrong" with the Bible (historically speaking) new evidence is found to confirm what is written. In other words, if you doubt some part of the Bible's accuracy, wait a little while and we'll figure it out. You also use very vague terms. "We don't really have a reliable source for that" Um... so, what's a reliab... (more »)
CharleyLatta said...
Feb. 10, 2014 at 6:27 pm
Feb. 10, 2014 at 6:27 pm
It's called "unconditional love". It actually contradicts the hole idea of hell.
EmmaLou35 said...
Jan. 15, 2014 at 11:03 pm
Jan. 15, 2014 at 11:03 pm
Psalms3:5 "Trust in The Lord with all your heart and lean not on your own understanding," If I were to base what I currently understand about the world and God, I would be on the same page as you. A lot of people get caught up in trying to make sense of what God does but we never can. because Hes is God, we're not, and He's in control. Yes, God loves everyone and has created all of us with love, but we also all turn away from Him. When Jesus, his son, died painfully, He... (more »)
transparantspirit434 said...
Dec. 16, 2013 at 10:32 pm
Dec. 16, 2013 at 10:32 pm
I think it is interesting how many comments this post has gotten. It is a sensitive subject, somewhere I probably have no right to add my opinion. But can I just say; Yes, I get where you are going. I used to not be a Christian. I was not raised into the faith like a lot of people. I try not to label myself as a "righteous one of God", though I belive in Him and have developed a relationship with Him full heartedly. There is a point in the Christian belief and faith and the thoughts ... (more »)
kksbrnn said...
Nov. 19, 2013 at 3:54 pm
Nov. 19, 2013 at 3:54 pm
Um...I'm personally atheist but I think the way you stated this issue was not in the best light and it could have been better written and edited. I respect religion; just because I don't believe in God does not mean that it is wrong to have faith. I think you're generalizing the Bible and Christianity. Maybe work on this more?
« Previous 1 2 3 4 5 6 ... 28 Next »


text: Sony Ericsson Xperia X8 Passes Through FCC Alex Smith 25 August, 2010 4 Comments The Sony Ericsson Xperia X8 is a 3 inch, Android 1.6 device, and the images of this device are courtesy of the FCC. If the images don't do anything for you, how about the user manual? This is still the quad-band GSM HSPA device featuring WiFi, Bluetooth 2.0, A-GPS and an FM radio. Sony Ericsson devices have that heavily customized user interfaced atop the stock Android UI which some prefer over other UI's like HTC Sense or Samsung's TouchWiz. There's no detail on availability or which carriers this device might land on just yet, but we'll let you know as soon as we find out. Judging by the recent X10 launch on AT&T, that carrier has the advantage so far. Via: FCC How many Sony Ericsson fans do we have out there?


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Video and audio clips of older adults in various settings/situations are used extensively in the Gerontology Program to enrich the learning experiences of our students. it is one thing to study aging in a book or view facts on a slide. It is another to see and hear a real person tell their story!
Dr. Meuser's Gerontological Assessment (GER /SW 6450) and Interviewing Older Adults & Life Review (GER/SW 6130) classes both utilize video extensively, for example. Students in 6450 are video recorded while conducting a full, in-home assessment of an older adult with multple problems. A professor actor plays this older adult and the experience is as "real" as we can make it. Students review videos of their mock assessment sessions so as to improve their technique and gather data for written reports. Those in 6130 conduct and record life story interviews with older adult volunteers from the community. The video footage aids in learning and is also edited to develop a "keepsake DVD" for the older adult to share with family and friends. 6130 is an official service learning class of the University.
The Interviewing class is also part of Dr. Meuser's year-round Life Review Project. Adults, age 60+, volunteer to tell their life stories on camera. Gradudate students conduct the interviews, edit the footage, and provide a keepsake DVD back to the volunteer. Volunteers sign a consent form allowing clips from their video-recorded stories to be shown for educational purposes in the future.
Dr. Meuser's Education Videos from Years Past
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Tapestries Model of Life Review: A Training DVD for Social Service Professionals (2008)
A 2-Hour DVD based on a workshop held on the UMSL campus in October 2008. Project funded by a $2,500 grant from the Regional Arts Commission of St. Louis. VIEW HERE.
Training Curriculum & Cited Driver Worksheet, Driver Examination Division, Missouri State Highway Patrol (2007)
A multimedia training curriculum (including video case examples) concerning older driver safety with an emphasis on what law enforcement can do to recognize potential problems, document their observations, and refer for appropriate follow-up intervention. Developed a new internal form (Cited Driver Worksheet) to assist driver examiners and patrol officers in this process. VIEW HERE.
Prepoznavanje simptoma gubljenja pamc'enja i pristup uslugama: Obrazovni program za Bosansku zajednicu (2005)
Recognizing Symptoms of Memory Loss and Accessing Services: A Video for the Bosnian Community
A 30-minute video for education of Bosnian Americans. Developed through the Washington University ADRC in partnership with the Alzheimer's Association – St. Louis Chapter, the International Institute of St. Louis, and Bi-Lingual International Assistant Services of St. Louis. Distributed nationally through the Alzheimer's Disease Education & Referral Center, National Institute on Aging until 2011. VIEW HERE.
The Experience of Lumbar Puncture: A Training Video for Research Participants
Developed through the Washington University ADRC. Distributed nationally to research sites of the Alzheimer's Disease Cooperative Study, National Institute on Aging. VIEW HERE.
Reflections on Memories Lost: Stories of Early Alzheimer's (2002)A 30-minute video on early dementia for community education. Developed through the Washington University ADRC in partnership with the St. Louis Black Repertory Theater Company of St. Louis and the Alzheimer's Association – St. Louis Chapter. Distributed nationally through the Alzheimer's Disease Education & Referral Center (ADEAR), National Institute on Aging, until 2011. VIEW HERE.


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City8 Mobile Mapping System
City8 Mobile Mapping System Structure
A: 360°Panoramic Mobile Capturing Unit City8 Capturing unit can take care of full environments. Meanwhile, it records and transfers at an extremely high resolution: up to 10000*5000, 50 million pixels.
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C: Carrying Shelf Unit In order to make the process of capturing successfully, our bracket have passed test of overcoming dense shakes when the vehicle operating on the way.
D: GNSS Location Unit We use the sophisticated GPS Unit in the system. Even if the signals are not very good, the IMU and Speedometer will help to ensure the routing, thus the shooting distance and data processing can be controlled easily.
E: Mobile Capturing Control Unit City8 Mapping Control Software can reach two targets: Control Shooting: adjust camera parameters Check Path: display shooting path, current location, latitude and longitude.
Step 1: Mobile Capturing Step 2: Mapping Process Step 3: Mapping Application


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COLUMBIA CITY — A feedstock manufacturer will open a new facility in Rail Connect Business Park east of Columbia City, the Whitley County Economic Development Corporation announced today.
The new facility is expected to bring with it 22 new jobs by 2015, according to an EDC press release.
The company, Indiana Materials Processing, LLC, will establish the first production facility in Rail Connect with construction expected to begin in October.
A complete, in-depth article will appear in the Thursday edition of The Post & Mail.
COLUMBIA CITY — Whitley County's Board of Commissioners voted unanimously Tuesday to replace David Schilling on the county's plan commission.
"The cause of action was conflict of interest," said Board Chairman Don Amber today.
The commissioners mailed a letter to Schilling informing the former plan commission president of their decision.
During the meeting, Commissioner George Schrumpf said "I'd like to request that Dave Shilling be replaced from the plan commission."
COLUMBIA CITY — With Whitley County Consolidated Schools back in session, Superintendent Dr. Pat O'Connor presented the Beginning of School Update.
According to O'Connor, the elementary schools reported a smooth opening that was both busy and productive with registration well-organized and open houses well-attended.
"Staff members dedicated the time to thoughtfully plan, organize and prepare the classrooms and establish procedure to welcome students and create a safe and orderly environment," said O'Connor.


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Ian Christie (film scholar)
From Wikipedia, the free encyclopedia
For other people, see Ian Christie.
Ian Christie (born 1945) is a British film scholar. He has written several books including studies of the works of Michael Powell and Emeric Pressburger, Martin Scorsese and the development of cinema.[1] He is a regular contributor to Sight & Sound magazine and a frequent broadcaster.[1] Christie is currently Professor of Film and Media History at Birkbeck, University of London.[1]
Selected bibliography[1][edit]
- The Art of Film: John Box and Production Design (Wallflower, 2009) ISBN 978-1-905674-94-7 [2]
- A Matter of Life and Death (BFI, 2000) ISBN 978-0-85170-479-1 [3]
- Gilliam on Gilliam (Faber, 1999) [ed.]
- Scorsese on Scorsese (Faber and Faber, 1996 - revised edition) [ed. with David Thompson], 4th edition due in 2010.
- The Last Machine: Early Cinema and the Birth of the Modern World (BBC/BFI, 1994) ISBN 978-1-86000-094-2 [2]
- Arrows of Desire: the films of Michael Powell and Emeric Pressburger (Faber and Faber, 1994 – revised edition) ISBN 978-0-571-16271-0 [4]
Audio Commentaries[edit]
- A Canterbury Tale
- The Edge of the World, with comments from the director's widow, Thelma Schoonmaker-Powell, and actor Daniel Day-Lewis reading from Michael Powell's memoirs
- I Know Where I'm Going!
- A Matter of Life and Death
- Peeping Tom
- The Red Shoes, with actors Marius Goring and Moira Shearer, cinematographer Jack Cardiff, composer Brian Easdale, and filmmaker Martin Scorsese
- R.W. Paul: The Collected Films 1895-1908
- The Story of the Kelly Gang
- That Hamilton Woman
External links[edit]
- Official website
- Twitter feed
- Ian Christie at the Internet Movie Database
- Birkbeck profile
- MA in Film, Television and Screen Media and Birkbeck College, University of London


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Deepa Gurnani
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Description: Floral bracelet with cowhide leather, cotton, seed bead, glass crystal, and sequins details
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Measurements: 7½" long, 1.6" wide
Material: Leather, cotton, seed bead, glass, sequins, and magnet
Brand: Deepa Gurnani
Origin: Imported


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Commodities: Fallen angel rebounds
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Efrain Escudero returns to the octagon at UFC Fight Night 51
The Ultimate Fighter 8″ winner Efrain Escudero is once again back in the UFC.
Sources close to Escuderos today confirmed the news to MMAjunkie. A report from MMAFighting.com stated the TUF winner meets Francisco Trinaldo (14-4 MMA, 4-3 UFC) at UFC Fight Night 51.
UFC Fight Night 51 takes place Sept. 13 at Nilson Nelson Gymnasium in Brasilia, Brazil, and is headlined by a heavyweight rematch between ex-champ Andrei Arlovski and Antonio Bigfoot Silva. The events broadcast plans have not yet been announced.


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tag:blogger.com,1999:blog-2796758322617574644.comments2014-10-17T11:32:29.844+01:00dotmunddotmundhttp://email@example.com:blogger.com,1999:blog-2796758322617574644.post-40511510680914471282014-10-17T11:32:29.844+01:002014-10-17T11:32:29.844+01:00His argument against voting was over a year ago. J...His argument against voting was over a year ago. Just 2 days ago he clarifies his position in one of his Trews episodes http://www.youtube.com/watch?v=EX6_BXKtcV8 (skip to 5 mins)

"What I said was there's nothing worth voting for, that's why I don't vote. If there was something worth voting for, I'd vote for it. And I'd certainly encourage other people, if they think there's a political party that represents their views... that there are politicians out there speaking on their behalf, by all means vote for them..."

Also if you took a look at some of the nonsense David Icke posts on his website you'll find the comparison between him and Brand makes no sense at all.Andrew Winterhttp://firstname.lastname@example.com:blogger.com,1999:blog-2796758322617574644.post-61346891501838282722014-07-29T13:19:59.983+01:002014-07-29T13:19:59.983+01:00I like Russia a bit, The Union Jack ain't too ...I like Russia a bit, The Union Jack ain't too shoddy and Cambodia is best.Richard Manleyhttp://email@example.com:blogger.com,1999:blog-2796758322617574644.post-59589568955039810012014-02-04T16:50:34.796+00:002014-02-04T16:50:34.796+00:00I've never actually seen this movie. I've...I've never actually seen this movie. I've heard of it before, so I'm going to have to watch it. Do you know of any other good movies like this?
-Seamus | Atomic TransmissionsSeamus Lowehttp://email@example.com:blogger.com,1999:blog-2796758322617574644.post-73552333215782510082014-01-30T06:34:37.543+00:002014-01-30T06:34:37.543+00:00Saya dari indonesia, Gambarnya sederhana tapi puny...Saya dari indonesia, Gambarnya sederhana tapi punya karakter yang bagusReza Chandrahttp://email@example.com:blogger.com,1999:blog-2796758322617574644.post-32534950234181309932013-11-11T13:24:56.763+00:002013-11-11T13:24:56.763+00:00Great idea, I just found all of them by accident w...Great idea, I just found all of them by accident while trying to find what animal starts with "X".
I saw your drawing and then downloaded and printed them all for upcoming Christmas day to keep the kids enteratined! Thanks!Kirstie-lee Smithhttp://email@example.com:blogger.com,1999:blog-2796758322617574644.post-4206289056608714102013-10-03T01:47:27.367+01:002013-10-03T01:47:27.367+01:00EVERYONE knows it was the soup dragon that did it ...EVERYONE knows it was the soup dragon that did it
firstname.lastname@example.com:blogger.com,1999:blog-2796758322617574644.post-75999241656852369612013-08-22T18:28:04.801+01:002013-08-22T18:28:04.801+01:00Jeremy Hunt looks like the bloke out of System of ...Jeremy Hunt looks like the bloke out of System of a Down.Smallbrainfieldhttp://firstname.lastname@example.com:blogger.com,1999:blog-2796758322617574644.post-44038989601392939772013-03-11T22:21:09.319+00:002013-03-11T22:21:09.319+00:00Glorious, as always.Glorious, as always.Megan Belcherhttp://email@example.com:blogger.com,1999:blog-2796758322617574644.post-36954032901013373952013-02-05T18:40:48.311+00:002013-02-05T18:40:48.311+00:00Hope so, Ed... Hope so... :)Hope so, Ed... Hope so... :)Chris Ohttp://email@example.com:blogger.com,1999:blog-2796758322617574644.post-46500083270597175122013-02-05T16:14:47.751+00:002013-02-05T16:14:47.751+00:00BrilliantBrilliantChopperhttp://email@example.com:blogger.com,1999:blog-2796758322617574644.post-35476193997196137182013-02-05T15:36:25.054+00:002013-02-05T15:36:25.054+00:00Inspiring, as always.Inspiring, as always.Megan Belcherhttp://email@example.com:blogger.com,1999:blog-2796758322617574644.post-48756714279633003382013-02-04T18:12:58.412+00:002013-02-04T18:12:58.412+00:00Firstly I'm a bit upset that you were only jus...Firstly I'm a bit upset that you were only just born when I saw my first ever Super Bowl in 1982. I realise that's not your fault but way to make me feel old!

Secondly, back in the good old days (as us Ole Timers say) Channel 4 used to have a weekly highlights show and it WAS thrilling. Action packed all the way without any of the tedious breaks.

That said, last night was just as thrilling. I've not watched much gridiron over the last 10 years but last night has reignited the bug.

Possibly not entirely unrelated I am now also completely knackered.Chopperhttp://firstname.lastname@example.com:blogger.com,1999:blog-2796758322617574644.post-49502278334669503562013-02-03T07:43:31.967+00:002013-02-03T07:43:31.967+00:00that was me, by the way, leaving that comment fea...that was me, by the way, leaving that comment

fearnley-whittingshall's veg recipes are email@example.com:blogger.com,1999:blog-2796758322617574644.post-33677490441541203882013-02-03T07:42:29.289+00:002013-02-03T07:42:29.289+00:00One thing I like is that it's just kind of eas...One thing I like is that it's just kind of easier. You buy a ton of vegetables and make awesome things with them. there's a lot less fuss about planning what to eat, buying it, making sure you eat it before it goes off, email@example.com:blogger.com,1999:blog-2796758322617574644.post-29575651643089134282013-02-01T14:28:36.772+00:002013-02-01T14:28:36.772+00:00There are a lot of really nice vegetarian (or vege...There are a lot of really nice vegetarian (or vegetarian-adaptable) recipes on this site: http://smittenkitchen.com/

Oh look, the first one is BEANS.Jessicahttp://firstname.lastname@example.com:blogger.com,1999:blog-2796758322617574644.post-3732770360467538722013-02-01T12:39:17.463+00:002013-02-01T12:39:17.463+00:00My plan is to get my beans, pulses and grains on r...My plan is to get my beans, pulses and grains on regularly. Hence the trepidation re. flatulence.dotmundhttp://email@example.com:blogger.com,1999:blog-2796758322617574644.post-69752232581609831632013-02-01T12:18:29.103+00:002013-02-01T12:18:29.103+00:00James and I (and our siblings and their children) ...James and I (and our siblings and their children) have been vegetarians for many years - you will truly feel the difference in your body and it is outstanding. If you're not going to eat "fake meat" then do make sure to supplement with beans, tofu, and/or other high protein foods so that you a) don't feel hungry and b) get what your body needs. Sidenote : a half a cup of beans has the same protein as a steak. Good luck, Ed! I'm really excited for you and I hope this becomes a long-term thing... for your health as well as for the "safety" of my furry and feathered friends. Ha!Megan Belcherhttp://email@example.com:blogger.com,1999:blog-2796758322617574644.post-87225970103180063792013-01-31T11:59:43.256+00:002013-01-31T11:59:43.256+00:00FanfuckingTASTIC!!!FanfuckingTASTIC!!!Megan Belcherhttp://email@example.com:blogger.com,1999:blog-2796758322617574644.post-90936680777636300772013-01-30T18:17:45.343+00:002013-01-30T18:17:45.343+00:00I've thought about it and decided that I'd...I've thought about it and decided that I'd definitely like a bench in my honour once I'm de-ceased. I'd like it to say
Moll
1982- (insert relevant year)
she liked a good sit
If you could sort that out.
Kind regards,
Mollmollbirdhttp://email@example.com:blogger.com,1999:blog-2796758322617574644.post-85779957304933386712013-01-29T12:36:07.051+00:002013-01-29T12:36:07.051+00:00I love him.I love him.Megan Belcherhttp://email@example.com:blogger.com,1999:blog-2796758322617574644.post-63743304821766450582013-01-26T20:18:11.955+00:002013-01-26T20:18:11.955+00:00pigeon + pelican http://majikthise.typepad.com/ma...pigeon + pelican

http://email@example.com:blogger.com,1999:blog-2796758322617574644.post-59093239151683723542013-01-25T12:04:27.132+00:002013-01-25T12:04:27.132+00:00Here are some pigeons. http://dotmund.blogspot.co....Here are some pigeons. http://dotmund.blogspot.co.uk/2011/10/lambeth-hop.htmldotmundhttp://firstname.lastname@example.com:blogger.com,1999:blog-2796758322617574644.post-30345393737794794522013-01-25T11:42:42.709+00:002013-01-25T11:42:42.709+00:00I absolutely LOVE "American Werewolf In Londo...I absolutely LOVE "American Werewolf In London" ... and practically every post on your blog. It could use more pigeons, though. Just a thought.Megan Belcherhttp://firstname.lastname@example.com:blogger.com,1999:blog-2796758322617574644.post-91947491137206926832013-01-25T10:52:37.140+00:002013-01-25T10:52:37.140+00:00I am very pleased. Thank you very much for this th...I am very pleased. Thank you very much for this thoughtful response.

Incidentally, it took years for me to able to put my finger on what would make for an enjoyable horror experience and what might make me cry. I'm impressed that you were able to do it so email@example.com:blogger.com,1999:blog-2796758322617574644.post-21726745420892117382013-01-23T10:29:12.099+00:002013-01-23T10:29:12.099+00:00I know this isn't what you intended with this ...I know this isn't what you intended with this project, and it might not be lulz-y, but I want to hear more about the anxiety being ratcheted up by watching disaster movies.

You watch horror movies. I know this because I've watched at least one with you. Can you put your finger on why the disaster movies are freaking you out in a way horror doesn't? Is it just because the threat feels more 'real'? And if that's it, then do crime movies bother you? Because street violence is more of a real threat than zombies or nuclear holocaust.

I love horror but have very specific things that I won't watch, because they pull me out of a cathartic, pretend, safe terror and into a real-life terror. Disaster movies seem to be pulling you into a real-life terror. Just wondering if you've thought of why.Jessicahttp://email@example.com


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Pronunciation: xe tắc xi
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28 year old woman | North Park, CA, USA | Seeking men 26-31 within 50 miles
Watcha doing?
I am from Alaska, which pretty much makes me rare find in sunny california just like finding a real gold nugget in your lucky charms cereal, am I right?! .... Yes, this is one highlight about me that sets me apart from the typical SoCal girl. I am finding i am not the typical girl who sits on the beach and soaks up the sun all day. I love snow, fall and spring. I moved down here for my job. My hobbies include: Snowboarding, swimming, Improv comedy/ acting, cooking, and watching comedy shows such as sunny in Philadelphia, between two ferns with Zach galifianakis and I am searching for the next latest and greatest show. I find Zach Galifianakis hilarious! That is my type of humor. I love to travel, but then I also consider that unoriginal, since everyone likes to travel. To make it more interesting; I have been to different countries in Europe and Northern Africa. My ideal match would be a man who loves to make people laugh. Nothing is better when you have a bad day and come home and see the funny aspects in life. I also would like to be around someone who enjoys to be physically active as that is important to me too.
Camping , Cooking , Fishing/Hunting , Gardening/Landscaping , Hobbies and crafts , Movies/Videos , Museums and art , Music and concerts , Exploring new areas , Nightclubs/Dancing , Performing arts , Playing cards , Playing sports , Travel/Sightseeing , Volunteering , Wine tasting
Aerobics, Dancing, Inline skating, Other types of exercise, Running, Skiing, Soccer, Swimming, VolleyBall, Walking / Hiking
I exercise 5 or more times per week.
I like Cats, Dogs
Middle of the Road
University of Alaska Fairbanks, Fairbanks, AK
" How to win Friends and Influence People", I love learning about social dynamics.
Z{{Cta}} {{#if HasMoreInfo}} ?{{CtaSecondary}} {{/if}}
|What she is looking for
|5'6" (167cms)
|5'9" (175cms) to 8'11" (271cms)
|Body type:
|Athletic and toned
|Slender, About average, Athletic and toned
|No preference
|Auburn / Red
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|No Way
|Social Drinker
|Social Drinker
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|Wants kids:
|Definitely, Someday
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|No preference
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|No preference
|Bachelors degree
|No preference


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Articles by John LeVan
Guitar Shop 101: How to Carve an Open-Slot Saddle
December 13, 2013
Learn how to carve a replacement open-slot saddle and deal with the particular challenges of this old-school design.Read More
Guitar Shop 101: Safe Ways to Clean Your Guitar's Finish
November 29, 2013
When caring for a guitar, your first line of defense is to wipe down its neck, strings, and body after you play. But that's just the beginning.Read More
Guitar Shop 101: The Great Guitar Cleanup
October 18, 2013
Learn how to clean and condition your guitar and discover why it's crucial to stay on top of such routine maintenance.Read More
Guitar Shop 101: How to Shim a Bolt-On Neck
September 27, 2013
Sometimes a guitar's bolt-on neck needs a shim. Find out why and learn how to shim a neck the right way.Read More
Guitar Shop 101: A Player's Guide to Tuning Keys
August 30, 2013
Upgrading your tuning keys can help you get in tune more easily and stay there. Learn how to choose the correct keys for your guitar.Read More
How to Install a New Tune-o-matic Bridge
July 26, 2013
No matter what style Tune-o-matic your guitar has, it's important to regularly inspect the bridge for wear. Eventually, you may need to replace it.Read More
How to Set Up a Floyd Rose-Style Trem
June 29, 2013
When a Floyd Rose-style tremolo is tilted back against the body—as shown here—you can't use the system to its full potential.Read More
How to Intonate a Three-Saddle Tele
June 14, 2013
Vintage-style, straight-bar saddles will never intonate properly—we find a way to fix this issue that doesn't involve replacing the entire bridge.Read More
How to Convert a Flattop into a High-Strung Guitar
June 11, 2013
In this step-by-step tutorial, Nashville guitar tech John Levan shows you how to convert a standard acoustic flattop into a high-strung guitar. He also offers valuable tips on checking neck relief and action, carving a bone string nut and filing nut slots, and carving and a bone saddle. Bonus! Want to hear a high-strung guitar in action? Check out the short demo following this how-to video.Read More
Time for New Bridge Pins?
May 11, 2013
Okay, you're restringing your acoustic guitar and discover that a bridge pin is stuck. Now what? It could be time for new bridge pins or this could signal problems withRead More


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Product Information
Axe or Sword? from The Hobbit: An Unexpected Journey - Digital Sheet Music
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Axe or Sword? digital sheet music. Contains printable sheet music plus an interactive, downloadable digital sheet music file.
* This product is available worldwide
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The Arrangement Details Tab gives you detailed information about this particular arrangement of Axe or Sword? - not necessarily the song.
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The Song Details Tab gives you detailed information about this song, Axe or Sword?.
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SEC recap (9/22)
Updated: 09/22/2012 - Here's a look around the SEC
Updated: 09/22/2012 - Here's a look around the SEC
Posted: 09/17/2012 - The Vols play in Athens on September 29.
Updated: 09/16/2012 - Alabama, LSU once again are ranked one, two in the rankings
Updated: 09/15/2012 - Many SEC teams began conference play this week
Posted: 09/09/2012 - Tennessee is ranked 23rd. It's the first time since 2008 the Vols have been ranked in the AP poll.
Updated: 09/09/2012 - Tennessee hosts Florida on ESPN this Saturday at 6:00 pm
Updated: 09/09/2012 - Texas A&M and Missouri played their first games in the SEC this week.
Posted: 09/04/2012 - Tennessee is now knocking on the top 25 door, while Alabama jumps Southern Cal for the top spot.
Updated: 09/01/2012 - Georgia takes care of business to open up the season, while Florida struggled to get past Bowling Green State.
Posted: 08/11/2012 - The junior tailback exploded for 134 yards and a touchdown on just nine rushing attempts to lead a Tennessee offense that averaged 6.4 yards per carry in the team's first scrimmage.
Posted: 08/07/2012 - ESPN ranks the Mountaineer as the third-best right handed pitcher in the class of 2013.
Updated: 07/27/2012 - Several UT coaches hit the road to speak in Nashville. Derek Dooley, Holly Warlick and Dave Serrano were in attendance. Coach Dooley talked about the recent Tyler Bray incident.
Posted: 07/19/2012 - Georgia is expected to be the team to beat in the east, while LSU was predicted to win the SEC championship.
Updated: 07/18/2012 - On day two of the big event, Florida, Mississippi State, Kentucky, Auburn, Arkansas, and LSU were the schools behind the mics.
Posted: 07/18/2012 - Coaches behavior and player safety highlight new SEC rule changes for 2012.
Posted: 07/17/2012 - New SEC teams Texas A&M and Missouri went in front of the media circus Tuesday, as did South Carolina and Vanderbilt.
Posted: 07/16/2012 - Southeastern Conference Commissioner Mike Slive has plenty of unfinished business.
Posted: 07/16/2012 - With the SEC releasing its early season television schedule on Monday, kickoff times for the Tennessee's first three games are set.
Posted: 07/16/2012 - The latest accolades bestowed upon Lady Vol Head Coach Emeritus Pat Summitt are coming from an unexpected source, the daughter of UCONN women's head basketball coach Gino Auriemma.
Posted: 07/13/2012 - The South Carolina board of trustees has approved a five-year contract that will Tanner $675,000 a year.
Posted: 06/10/2012 - Stokes and his Team USA teammates will compete in the 2012 FIBA Americas U18 Championship in Brazil.
Posted: 06/07/2012 - An impromptu party in front of the dugout during a fourth-inning rain delay turned into a celebration that will last a long time for Alabama's softball team
Updated: 06/02/2012 - Tennessee fell to Oregon Saturday afternoon 3-1. The Lady Vols end the season with a 52-14 record.
Posted: 06/02/2012 - Tennessee basketball player Glory Johnson and Alabama golfer Brooke Pancake have been selected as the SEC's nominees for the 2012 NCAA Woman of the Year Award
Posted: 05/21/2012 - The Lady Vol softball team will host the NCAA Super Regionals against Georgia for the right to advance on to the College World Series in Oklahoma City.


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Amlin Challenge Cup preview: London Irish v I Cavalieri Prato
Last Updated: 12/10/13 1:09pm
London Irish head coach Brian Smith has given his squad players a chance to shine in Friday night's Amlin Challenge Cup tie with I Cavalieri Prato.
The majority of the squad who stunned Harlequins last weekend in the Aviva Premiership have either been given the night off or are on the bench.
Prop John Yapp, who made his first start last week, does play and forms the front row with Jimmy Stevens and Jamie Hagan. Nic Rouse and Bryn Evans are the locks, with Blair Cowan, Jebb Sinclair and Declan Danaher in the back row, with the latter captaining the side.
Myles Dorrian and Darren Allinson make their first competitive starts this season in the halves with Sailosi Tagicakibau and another of last week's heroes Fergus Mulchrone in midfield.
Andrew Fenby, Tom Fowlie and Alex Lewington make up the back three.
Smith told the club website: "We have rotated the squad this week to allow our squad players a chance to show what they can do.
"I Cavalieri Prato will be very passionate and will come to the Madejski looking to cause an upset so we have prepared accordingly for that."
Pool 5 looks like a straight shoot-out between the Exiles and Stade Francais, who open up against Lusitanos XV, a Portuguese representative side making its debut in the competition.
London Irish: 15 Alex Lewington, 14 Tom Fowlie, 13 Fergus Mulchrone, 12 Sailosi Tagicakibau, 11 Andrew Fenby, 10 Myles Dorrian, 9 Darren Allinson; 1 John Yapp, 2 Jimmy Stevens, 3 Jamie Hagan, 4 Nic Rouse, 5 Bryn Evans, 6 Declan Danaher (c), 7 Jebb Sinclair, 8 Blair Cowan.
Replacements: 16 Richard Palframan, 17 Jonny Harris, 18 Leo Halavatau, 19 George Skivington, 20 Ofisa Treviranus, 21 Topsy Ojo, 22 Shane Geraghty, 23 Tomas O'Leary.
I Cavalieri Prato: 15 Toby Browne, 14 Matte Falsaperla; 13 Denis Majstorovic 12 Gabriele Manganiello, 11 Abou Souare, 10 Jacopo Zucconi, 9 Pino Patelli (c); 1 Robi Tenga; 2 Andrea Lupetti 3 Rudy Biancotti 4 Alessandro Boscolo 5 Filippo Gerosa 6 Alfonso Damiani 7 Diego Delnevo 8 Gabriele Cicchinelli.
Replacements: 16 Lorenzo Giovanchelli 17 Cherif Traore 18 Nicolas De Gregori 19 Alberto Saccardo; 20 Leonardo Della Ratta; 21 Alessandro Lunardi 22 Ivan Crestini; 23 Ale Devodier.
Amlin Challenge Cup week one 2013/14
Amlin Challenge Cup round-up
London Wasps inflicted a club record 90-17 victory over Aironi in Pool Four of the Amlin Challenge Cup.
Wins for Irish and Dragons
London Irish and Newport Gwent Dragons both opened their Amlin Challenge Cup with victory over Italian opposition.
Impressive Sale rout Biarritz
Sale Sharks maintained their fine start to the season with a thumping 33-10 win over Biarritz at AJ Bell Stadium.


text:
Believe . . . In Holiday Magic Fireworks
Begins on Friday November 21, 2008
Continues Daily Thru January 4th, 2009
Fireworks Begin at 9:25pm
except as noted below
Fireworks Begin at 7:45pm
Monday December 1
Tuesday December 2
Wednesday December 3
Thursday December 4
Disneyland Closes at 8pm on Dec 1,2,3, and 4
Fireworks Begin at 5:45pm
Monday December 8th
Tuesday December 9th
Disneyland Closes at 6pm on Dec 8 and 9
(for Cast Member Parties)
Fireworks Begin at 8:45pm
Wednesday December 24th
Disneyland closes at 9pm on Dec 24
Fireworks Begin at 9:25pm
Special New Years Fireworks at Midnight
Disneyland closes at 2am New Year's Eve


text:
July 13, 2014
Nice walking shoes and very comfortable
March 06, 2014
Unfortunately i had to reduce my star rating to 4 because the width fit was a little tight for me, although general size was ok
February 07, 2014
Great shoe for everyday rambling and walking.
a little tight around the heel to begin with but frees up quickly.
January 19, 2014
Comfortable shoes, plenty of shock absorbtion, just need to see how they perform in the wet.
October 28, 2013
Hoping to do some off road running with these shoes, as the sole unit looks eminently suitable for this purpose.
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text:
You can clone with HTTPS or SSH.Download Gist
|1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47
(Link to Backbone issue: https://github.com/documentcloud/backbone/issues/345)
Warning: this gist won't work with Backbone-relational because it also implements a "processQueue". Renaming it makes it work though.
Also I found that you may want to change line 13 to say
if (this.isNew() && this.saving) -- since the main reason to use this script is to prevent multiple POSTs from firing before the first one returns, but after the 1st one returns and an
id is set it is okay (sometimes better) if the subsequent PUTs don't queue up / fire in serial.
@philfreo I'm not sure I entirely agree that adding
this.isNew() to line 13 is the right choice in all cases. If Backbone was smart enough to only send the columns that changed in a PUT request, then this would be the right thing, but because Backbone in fact sends a JSON representation of the entire object, it is quite plausible that two near simultaneous requests get fired out of order meaning your last set of changes are overwritten by the previous request. I understand the motivation for your change, however I personally would not take that chance.
Ok, I agree. Then I guess the root of the problem is that I didn't like how PUTs were queueing up so much. Since Backbone sends the entire object, if a PUT is queued and there are other PUTs still in the queue that haven't yet been sent, then shouldn't we drop the former ones and replace it with the latest only? Otherwise if a bunch of near simultaneous save()s get fired, it can take way longer / many in-serial http requests to make all those saves.
@philfreo, I agree, that is the right approach. I will make some changes to this Gist shortly and you can tell me what you think.
@philfreo, what do you think of this version?
It will only do one PUT request whilst waiting for a isNew() record to save. I've tested it in my environment and it seems to work OK. As you will see, it's pretty much a complete rewrite, and quite robust as even though it compacts all PUT requests into one, it still calls all the callbacks passed in.
There are some risks with this code though:
All of these situations above are edge cases, and largely existed before this latest version of the Gist, but worth pointing out anyway.
Perhaps something else in my app is interferring with its behavior, but I just plugged in the latest version here and it just doesn't work for me (get tons of PUT requests fired immediately)
I tried your latest version again after some other cleanup in my app, and I get this:
(which includes some parallel requests -- and also it's queuing up way too many still - later ones don't seem to be canceling earlier ones)


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TEDxSanDiego 2013
- When Saturday, December 14, 2013 at 10 a.m.
- Where Map
- Age limit All ages
- Categories Lectures & Classes
- Cost Free
Above: Promotional graphic for TEDxSanDiego.
TEDxSanDiego 2013 is set for Saturday, December 14th on the UCSD campus in partnership with Calit2 and the Arthur C. Clarke Center for Human Imagination.
Adopting the theme of "re:Think," this year's event is rethinking the experience for participants, speakers, our partners and team members. In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience.
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