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ROSEMONT, Ill.---The Chicago Wolves fell into an early 3-1 hole, but after watching teammate Jared Ross taken off the ice on a stretcher, rallied and fired off five unanswered goals to hand the Grand Rapids Griffins a 6-3 loss and give Head Coach Don Lever his 300th career American Hockey League victory at the Allstate Arena Monday night.
Chicago center Jason Krog became the third player in Wolves history to record 300 points with the team as he paced the club with three assists, while defenseman Paul Postma (G, A) and forwards Darren Haydar (G, A) and Nigel Dawes (G, A) also added multiple points.
"We said 'we have to win this for Ross,' and we got ourselves back in it," said Lever. "If we can play with that much emotion all the time, this could be a season-changing game for us."
Grand Rapids (15-15-1-4) got on the board first, 5:49 into the first period. Right wing Willie Coetzee attempted to stuff a backhanded shot between Wolves goaltender Peter Mannino's legs and the puck slipped behind him, where center Joakim Andersson reached around and pushed it over the goal line.
The Griffins made their lead 2-0 at 11:36 of the first period when defenseman Brendan Smith ripped a shot down the slot that evaded traffic in front of the net, clanked into the back post and ricocheted out again.
Grand Rapids took a 3-0 lead with a shorthanded goal from right wing Jamie Tardiff. Tardiff stole the puck at center ice and broke down into the Wolves zone with Andersson, before taking a centering pass and firing a shot past Mannino at 3:49 of the second period.
Mannino (11-7-1) posted 24 saves in the win.
The Wolves answered on the power play 72 seconds later, when Ross flipped a shot past MacDonald from the left face-off circle to make the score 3-1. Just over a minute after the goal, Ross collided with Griffins defenseman Greg Amadio and was taken off the ice in a stretcher.
Chicago (17-15-2-1) rallied to pull within one, 3-2, when center Andre Deveaux sent a pass back to defenseman Mark Matheson at the point and he hammered a shot past MacDonald at 9:07 of the second frame.
Four players were escorted off the ice at 13:33 of the second period following a series of fights, but 13 seconds later, the Wolves tied the game, 3-3, when Dawes came streaking in on the left side of the net, bent his knee and flicked a shot past MacDonald.
Chicago took a 4-3 lead, 15:02 into the second period when Haydar walked in and wristed a high shot past MacDonald from the right face-off circle.
The Wolves made their lead two, 5-3, with a power-play goal 58 seconds into the third period. Postma took a slapshot from high in the slot that flew past MacDonald, stick side.
Defenseman Boris Valabik sprung right wing Akim Aliu out on a breakaway and the forward deked and deposited a shot past MacDonald's glove side to bring the score to 6-3 at 10:52 of the third period.
MacDonald (8-5-1) turned aside 34 shots for the Griffins.
The Wolves hit the road for a four-game swing through Canada, beginning with a matchup against the Hamilton Bulldogs on Tuesday at 6 p.m.
Grand Rapids 2 1 0 -- 3
Chicago 0 4 2 -- 6
First Period---1, Grand Rapids, Andersson 4 (Coetzee, Owens), 5:49; 2, Grand Rapids, Smith 8 (Andersson, Pare), 11:36. Penalties---Aliu, Chicago (cross-checking), 10:58; Postma, Chicago (tripping), 12:59; Owens, Grand Rapids (roughing), 17:25; Valabik, Chicago (roughing), 17:25.
Second Period---3, Grand Rapids, Tardiff 12 (Andersson), 3:49 sh; 4, Chicago, Ross 11 (Dawes, Krog), 5:01 pp; 5, Chicago, Matheson 2 (Deveaux, Krog), 9:07; 6, Chicago, Dawes 14 (Esposito, Machacek), 13:46; 7, Chicago, Haydar 13 (Zubarev, Postma), 15:02. Penalties---Pare, Grand Rapids (slashing), 3:12; Tatar, Grand Rapids (holding), 4:08; Amadio, Grand Rapids (fighting), 6:14; Kulda, Chicago (fighting), 6:14; Ehrhardt, Grand Rapids (interference), 10:02; Amadio, Grand Rapids (fighting, misconduct), 13:33; Straub, Grand Rapids (fighing, game misconuct), 13:33; Valabik, Chicago (fighting, misconduct), 13:33; Deveaux, Chicago (fighting, game misconduct), 13:33; Davies, Chicago (tripping), 17:28; Ehrhardt, Grand Rapids (roughing), 19:34; Owens, Grand Rapids (double-minor roughing), 20:00; Aliu, Chicago (roughing), 20:00.
Third Period---8, Chicago, Postma 4 (Haydar, Krog), 0:58 pp; 9, Chicago, Aliu 4 (Valabik), 10:52. Penalties---Davies, Chicago (tripping), 13:47; Pare, Grand Rapids (hooking), 18:06.
Shots on goal---Grand Rapids: 14-6-7--27. Chicago: 15-15-10--40. Power plays---Grand Rapids: 1-4. Chicago: 2-6. Goalies---Grand Rapids, MacDonald (34-40). Chicago, Mannino (24-27). A---7,681. Referee---Ian Croft. Linesmen---Mike Hamilton and Peter Cichy.


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Thursday, October 18, 2012
Whenever I see fall arrangements chock full of pumpkins indoors or out both my mind and my mouth begin to conjure up nostalgia. I think of my mother and one of her favorite poets and I think of one of my all time favorite flavors. Mom used to read me James Whitcomb Rileys childrens works and those he wrote for adults for which he was known as The Hoosier Poet. We both loved When the Frost is on the Punkin, and she read it to me until I was able to negotiate his dialectical wording myself. He was a mid westerner, as was she, and we both appreciated Rileys style. I always thought he was a kind of Dr. Seuss for adults the way he manipulated words you never heard of before but because of his ingenious pictorial presentation, knew exactly what they meant. Such as:
When the frost is on the punkin and the fodders in the shock,
And you hear the kyouck and gobble of the struttin turkey-cock,
And the clackin of the guineys, and the cluckin of the hens,
And the roosters hallylooyer as his tiptoes on the fence;
So this was my mind set when Terri Killiri asked me if I liked pumpkin pie. Terri, who has flair with hair as well as with food, was coaxing my tresses into a more fetching form when she set my taste buds alight. Like it? I replied, its one of my favorites. And at this time of year I can also get pumpkin muffins and pumpkin ice cream!
Then youre going to like this Pumpkin Dip I just tried. It was a big hit at a family party and everybody just loved it, she told me. Plus it was perfect seasonal timing to get me thinking again of some of Rileys words in his ode to autumn:
But the airs so appetizin; and the landscape through the haze
Of a crisp and sunny morning of the airly autumn days
Is a pictur that no painter has the colorin to mock
When the frost is on the punkin and the fodders in the shock.
Bring on the recipe, I told Terri, it sounds perfect for kids of all ages (including me). Her daughter-in-law got this off the internet and knowing Terri, Ill bet she nudged it a bit. But thats fine with me as shes a wonderful cook.
Pumpkin Dip
1 8 ounce package cream cheese
2 cups confectioners sugar
1 cup canned pumpkin
½ cup sour cream
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon ginger
Mix ingredients together and chill thoroughly. Serve with graham crackers or ginger snaps. I found some cinnamon flavored tiny Teddy Grahams which the young (at heart) will enjoy scooping into this luscious concoction.
. While my family is imbibing in this feast for the tongue, Ill be savoring the mental banquet, remembering the last lines of that poem:
I dont know how to tell itbut ef such a thing could be
As the angels wantin boardin, and theyd call around on me
Id want to commodate em all the whole-induring flock
When frost is on the punkin and the fodders in the shock.
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The Vampire Diaries
Vampire Diaries Songs — Was There Any Music in Season 4, Episode 13: "Into the Wild"?
There were a lot of interesting things in The Vampire Diaries Season 4, Episode 13, "Into the Wild." Dudes who like to paint their faces. Jokes about vampires and sunscreen. Boobytraps galore. But there's one thing you may have missed: tunes! TVD's music man, Chris Mollere, tweeted about the episode's almost eerie silence.
"For the first time ever on a TVD episode we have no songs in an episode & that was tonight. There's a first for everything.Thx for watching!" he wrote.
Wow. The signature music were definitely missed. Think of all the Canadian bands we could've had — Arcade Fire, The New Pornographers, Celine Dion...
Maybe next week?
Source: Twitter


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Diane Renshaw began Zen practice at Tassajara in 1978, received lay ordination in 1993, and is working with Tassajara on a native plant project. Diane lives in the San Francisco Bay Area and is a professional consulting ecologist.
Daiyu Judith Randall
Daiyu Judith Randall came to Zen Center in 2000 after working in Quaker organizations and hospice social work. She was ordained as a priest by Paul Haller in 2004 and lived and practiced at Tassajara for 10 years. Currently she is assistant to the Abiding Abbot at City Center.


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I never posted this videoJuly 2nd, 2012
Before I left Valve for a big fat holiday I got to make this video and finish off the puzzle editor art. Here it is, about 2 month after youve seen it already. Jay and Erik wrote it, and Tim Larkin did all the sound. Lots of help from the rest of the team too. I think this marks the end of me working on Portal!


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KSL NewsRadio, Zions Bank and Burt Brothers Tire & Service are proud to honor Utah's best teachers with the KSL Teacher Feature Awards! Since 1994, Teacher Feature has highlighted outstanding teachers throughout the State of Utah. Winning teachers are announced every Tuesday morning, September through June, on KSL Grant and Amanda's Morning Show.
Each winning teacher is honored with a plaque from Zions Bank, an overnight stay at Anniversary Inn, a gift certificate for dinner at the beautiful Roof Restaurant at Temple Square and a pair of season tickets from Hale Centre Theater!
All winners are also invited to attend an end-of-year banquet at the Joseph Smith Memorial Building in their honor. In addition, one lucky teacher will win the grand prize 2-year lease on an all new redesigned Toyota Corolla S+ fully equipped with leather, back up camera, blue tooth and more courtesy of Burt Brothers Tire and Service.
A panel of judges from Zions Bank, the State Office of Education, and KSL NewsRadio judge the hundreds of nominating letters. The letters can be sent in by anyone - students, peers, former students and even relatives. If you would like to nominate a deserving teacher, click here.
Or send us a letter via mail to:
KSL NewsRadio's Teacher Feature
or you can fax it to: (801)575-7329.
Please be sure to include school name and location, as well as your contact information.


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Ways to get involved in promoting the Victorious Gospel
0 Members and 1 Guest are viewing this topic.
So Jesus's egoic mind took him up on a pinnacle of the temple?
In God's eyes there is no good or evil, there just Is.
Hi there Sparrow,I form the light and CREATE darkness,
Quote from: Nancy on April 18, 2008, 06:24:55 PMHi there Sparrow,I form the light and CREATE darkness,Hi Nancy...I think God did that.not you. just kidding..I just interpret it/see it differently I guess. I don't think that God CREATED evil...I think the darkness/evil is what rushes into the void that is CREATED when love is taken out of the equation. God creates the void, but doesn't create the evil that fills the void.. Do you see what I mean? It's what happens on a daily basis... when we push love up and out of our hearts, the void that is created, the space left behind then becomes filled with darkness. God is the light...God IS love.When we are pushing love OUT of our hearts, we're actually pushing GOD out of our hearts.God is the source.Like I said, I just see us all as children, learning... People may see someone as "Evil" but they don't know that person's history. They have no idea how they grew up or what events happened in their lives... people aren't "evil". People are just ignorant of God and what God is.. (love). We are all in varying degrees of darkness. All of us.We're not BAD PEOPLE or EVIL PEOPLE. We're just people...One day we will ALL be filled to overflowing with the love of God and there will be no more darkness.In the meantime, this is our schoolground. And every life lived is lived for a reason, and we are all going to eventually benefit from EVERY single life. All lives have lessons intertwined... We're all equal and we're all loved beyond comprehension. Everything we are all searching for... we will all one day finally realize and find.(God.)peace,sparrow
Our ego arises when we live in the dualistic world of good and evil, of past and future, you and me. When you live in the Eternal Now, this doesn't exist.
because for the first time in my life, the teachings of Christ have come alive...
Lastly when i used to think of going to heaven, i felt a presence tell me, heaven isn't something to be longed for in the future but to be enjoyed now. This was before i read any of Tolles' books.Heaven or hell is Now.
If we accept pain, etc we are accepting that it is and not wishing it was not.
And I agree, if this is heaven in the absolute, God help us all!! Anyway i want to see my pet cat again!!!!
Anyway i want to see my pet cat again!!!!
He also believes that people CREATE their own realities...So we can create our own misery I'm sure.
I think Jesus told us to forgive for our own benefit!!!


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Follow Lauren Lemon, the online persona for Lauren Randolph, a photographer based in Los Angeles, as she plans and choreographs a photo shoot and talks about the importance of social networks and personal projects in establishing a photography career.
"lynda.com has made it possible and affordable to retool and get back to work after raising my kids. I can't imagine working without this resource now." —Maureen C.
more from our members »


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A quality baby bedding set is essential in making your nursery warm and inviting. Cotton Tale uses quality materials and unique designs to create your perfect nursery.
The Lizzie four piece set has lots of color in a bright cotton motif. Features large appliquéd daisies on a patchwork of big dot red, small red dot and a fancy contemporary floral. Four sectioned bumper has a patch worked front an back with large floral appliqué. Sculptured dust ruffle with turquoise trim. Soft dot sheet made of 100%, 200 thread count cotton.
Set Includes:
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Gift Wrap not available.


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The Vampire Diaries
The Vampire Diaries Spoilers For Season 4, Episode 15: "Stand by Me" — Stefan, Damon, and Elena Team Up
Just when you thought the trio might be permanently divided, a new photo from Hollywood.com proves otherwise. Stefan (Paul Wesley), Elena (Nina Dobrev), and Damon (Ian Somerhalder) are clearly back on the same side in The Vampire Diaries Season 4, Episode 15, "Stand by Me."
The brothers haven't had a reconciliation since the elder Salvatore punched his bro in Season 4, Episode 12, "A View to a Kill." Maybe communing with nature in Canada leads them to make up? It sounds like Damon stays on the island for a while in the episode, according to the synopsis, but he eventually joins his brother and lady friend back in Mystic Falls.
Elena has a plan for something, but all we can tell from the photo is that it involves wearing killer boots and having the Salvatores as backup. All in all, some of her better plotting.
Source: Hollywood.com


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Vt. hopes syrup grade changes will sweeten salesBy DAVE GRAM
THE Associated Press | February 19,2013TOBY TALBOT / AP PHOTO
Four grades of maple syrup are displayed in a gift box in East Montpelier.MONTPELIER Would fancy grade maple syrup by any other name taste as sweet?
Vermont lawmakers are pondering that question as they consider whether to drop the states traditional maple labeling system in favor of an international one.
The change pits tradition versus a desire to be a bigger player in world markets. Vermont is the No. 1 maple syrup producer in the United States, but its unique labeling standards put it at odds with the other big producers, including Canada.
The state Senate last week passed and sent to the House a measure to drop fancy, grade A medium amber, dark amber and grade B. (Fancy is the lightest and mildest, while grade B is the darkest and has the strongest maple flavor.) In their place would be several types sharing a grade A label, with descriptive phrases following: golden color and delicate taste; amber color and rich taste; dark color and robust taste; very dark color and strong taste.
Sen. Kevin Mullin, R-Rutland, initially argued against the measure before reluctantly going along.
We should not be following everyone else in lockstep and ... giving them the ability to try to pretend that syrup made in another state is anywhere near as good as the syrup made in Vermont, he said.
Mullin later said he was mollified by assurances that the changes would be phased in over three years and that producers wouldnt have to throw out containers already printed with the existing labels.
State Agriculture Secretary Chuck Ross said the changes have largely been pushed by the industry, though the agency has conducted a series of public hearings to address the concerns of the more reluctant producers.
Thanks to improvements in technology and growing interest by landowners, Vermonts syrup production has roughly doubled in the past decade, to the extent that supply vastly exceeds any demand that would come from a state of about 626,000, Ross said.
Whats become clear is that the majority of syrup produced in the state of Vermont is sold in national and international markets, Ross said.
Vermont will maintain its distinct branding by labeling its syrup as coming from the state. Connoisseurs will continue to appreciate that Vermont regulations will continue to require boiling sap for longer than is the case elsewhere, producing a slightly denser product, Ross said. But to continue using a separate grading system would lead to consumer confusion, the secretary added.
Doug Bragg, an eighth-generation syrup producer from East Montpelier, said he was taking the changes in stride.
Most of our customers are asking, why do we have to do this? Theres a logic to it, no question about it, Bragg said. Its still annoying though.
Back at the Senate office, where Lt. Gov. Phil Scott was chatting Friday afternoon with the five-member staff, there was broad agreement that people would get used to the changes. The only real debate was over the best grade.
Office assistant Roxy Quero said her preference was for fancy grade, but Scott said he preferred medium amber. Deputy Senate Secretary Steve Marshall said the darker the better for him.
I usually go with grade B, grade C if I can get it, but you have to know somebody, Marshall said. Grade C isnt sold as syrup at retail; its usually use in baked goods or maple candy.
Id take double D if you gave me some, Marshall said.MORE IN Vermont NewsMONTPELIER The state Public Service Board on Friday announced it would fine Vermont Gas Systems... Full StoryMONTPELIER Less than a month after Vermonts out-of-state inmates were moved from a private... Full StoryA confidential memo obtained by Vermont Public Radio shows that the Agency of Education is still... Full Story
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The Chevy Cameo Carrier Pickup and its cousin, the GMC Suburban Carrier Pickup, were only built between 1955 and 1959, as a limited production... More
Classic Cameo Style With Updated Drivetrain, Suspension And Brakes. Chevelle Front Clip With Power Steering, Power Disc Brakes And Front/Rear Sway Bars. 327 Small Block V8... More
1968 Camaro Barn Find Powered by a Running 327 With Automatic Three Speed transmission Power Steering Factory Air Car Very Little Rust. This Car... More
1956 Cameo. V-8, automatic truck. All the hard work done. Frame powder coated, motor and tranny both freshened up. The interior is redone, and... More
Chevrolet 1955 Cameo, 327/350, Nova front & rear suspension, power steering, power disc brakes, gas tank in bed, Viper red basecoat/clearcoat, 250 miles since... More
Car and truck production in 1958 was down due to the recession and well appointed examples of these vehicles are rare. This was also... More
Just arrived! Stunning 1958 Chevrolet Cameo - completely restored. Never exposed to the elements, less than 500 miles since restoration. Amazing condition, amazing history. Restored... More
This 1955 Chevrolet Cameo Pickup has a 350 C.I. V8 Crate Engine w/ 4BBL Carburetor, Turbo Hydramatic Transmission, Ford 9'' Rear w/ 3.00:1... More
1958 Chevy Cameo with 1957 front end. 58 front end available with quad lights. Frame up restoration in 2011. Corvette LS1 engine, Corvette suspension,... More
Stunning, Model 3124 Cameo Carrier from the Western U.S. Only 2,244 units were Manufactured in 1957. Beautiful, Fully Restored, Cardinal Red/Bombay Ivory example. Numbers... More
Numbers matching Chevrolet Camaro Z-28 2 door coupe with a 302 cubic inch 290 HP small block. It has a 4 speed manual transmission.... More
This 1955 Chevrolet Cameo Pickup has a 235 C.I. Inline 6 Cylinder (Date Code Correct), 3 Speed Manual Transmission, 10 Bolt Rear w/ 3.90:1... More


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You should rename it to "Abused Cat".
omg, I just listened to this and my cat went crazy. She was trying to find the other cat and see what was wrong with it.
Keep up the good work!
Rate And Comment If You Like It Thanks...


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TEFL or TESL, however you spell it, is a key certification that will aid first time teachers and seasoned teachers alike. Teaching English as a Foreign or Second Language certificates come in a wide variety of courses, and can be taken online and inclass for a variety of prices.
We have partnered with a variety of organizations to ensure that our teachers have access to the necessary resources needed to comfortably take their career on a field trip.
Writing a good resume is not rocket science. In fact, many of the rocket scientists that apply are rejected based on their poorly written resumes. A resume is not a Curriculum Vitae, it is a document that includes the most relevant experience of the candidate (you) that matches the requirements of the job.
In order to write a good resume the first thing you have to consider is your audience. Who will read your resume? What are they looking for?


text: I just modify the mag to fit the trunion as is. then it is also possable to do a screw build or have room for the rivet. also on aYugo trunion it would be possable to move the lower rear holes by the mag well forward and then the rivet or screw will not hit the mag. The main reason for using G3 mags IMOO is because they do not narrow at the front and will nwork for all fiamiter bullets from .44 down to .223. On oter mags the narrowing in the front prohibits using bigger OD bullets so if you wanted to do say a 358 WIN your out of luck because the fron hits the bullets. for a 243 or 308 a fal or m14 mag is a lot easier way to go as they fit better. in the big picture it dont really matter if themag is $2 or $20 when your building a $500-$1000 custom AK.


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Friday, January 3, 2014
Carol Jayroe and Ed Kimbrough are now official members of Georgetown City Council. Both were sworn into office by Georgetown Municipal Judge Robbie ODonnell at a brief ceremony Thursday evening. Jayroe was joined by her husband, Edwin. Kimbrough was accompanied by his wife, Debbie. They replace Paige Sawyer and Jeanette Ard who were defeated in the November election. Mayor Jack Scoville and Councilman Brendon Barber, who won reelection in November, will be sworn in during the Jan. 19 council meeting. Kimbrough said one of the first goals for both he and Jayroe will be to try to get city elections changed to non-partisan. Its time to really look at that, Kimbrough said. Jayroe said she appreciated the crowd that showed up for the ceremony. We need your help now more than ever, she said.
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Baileyville Christmas Trees
Christmas trees - cut your own or pre-cut, wreaths, roping, decorations, ornaments, gifts, crafts and complimentary cider, coffee and cookies
Hailey's Winery
Hailey's Winery specializes in handcrafted wines from grape varieties native to Illinois, as well as other varietals, and seasonal fruits. We are a fully functioning winery, with all wines produced and bottled on the premises. Wine tastings are available in our tasting room any time during our business hours, and we also have weekend music events. In addition to wine, we have homemade bread, cheeses, chocolates, and gift items.
Cedarville Art Glass
Dan Edler, a nationally known artist, creates fine art glass and sculpture. Collectors have been acquiring his work for over 45 years. Visitors are welcome anytime or by appointment for large groups.
Famous Fossil Vineyard & Winery
Taste soft reds, crisp whites and luscious fruit wines all make at the winery using the best of Illinois grapes. Watch wine being made and then relax and enjoy a glass of wine in the tasting room or on the deck overlooking the vineyard. The Sweet & Savory Plate of meats, cheeses, fruits and chocolate is available daily for a light lunch or snack. Special events are held throughout the year including vineyard tours, festivals and wine & food pairings and a small private room is available for showers, parties & meetings. To learn more about Famous Fossil wines or upcoming events, visit our website. Open: June thru December: daily: 11 am - 6 pm; January thru May: Wednesday thru Saturday: 11 am - 6 pm; Sunday: Noon - 5 pm.
Megz Country Cheese
Cheese direct from local factories in Northern Illinois and Southern Wisconsin. Enjoy over 55 varieties of cheese! Also a variety of deli meats, sausage, crackers, snacks and other goodies. Plus meat and cheese sandwiches, mustards, and honey from local bee keepers. Cedar Crest Ice Cream is available in sugar, waffle or cake cones, cup/bowl, shake, sundae or malt. Cheese can be shipped across the United States. At Christmas, they can prepare a beautiful cheese box or gift certificates for the holidays.Open: Sunday: 11 am to 5 pm; Monday thru Friday: 10 am to 6 pm; Saturday: 9 am to 5 pm (Hours may vary in winter.)
Wenger's Springbrook Cheese
Visit this artisan cheesemaker with a small retail outlet featuring Muenster and Swiss cheese made on the premises; also featuring cheeses from other area cheesemakers. Open: Monday thru Friday: 8 am - 2 pm; Saturday: 8 am - Noon.
Huron Farm Market
This multi-seasonal shop offers a garden center in the spring, a summer produce market, and fall and Halloween items in the autumn. From April thru October, also enjoy a flea market every Friday, Saturday and Sunday.
Picker's Place
Antiques furniture, glassware, lamps, advertising signs, and collectibles. Open: Spring and Summer: Daily: 9 am - Dusk; Fall and Winter: Daily: 8 am - 5:30 pm.
Rite-Way Furniture and Appliance
Home furnishings, accessories, furniture, appliances, bedding and carpet.
Allens Menswear
Suits, casual clothing, accessories, tuxedo's and shoes.
Mary's Mantle
Come visit our unique Catholic Gift Store. Not only do we carry books and bibles, but we offer gifts from Russia, Yugoslavia, USA, and The Holy Land. Our "made in Freeport" assortment of crosses are a must see, and every inch of the store is filled with our rich tradition and faith. Our selections serve all denominations. We pride ourselves in the selection of jewelry, nativities, pictures, music, videos, rosaries, and baby items. We carry first communion dress as well as baptismal gowns. Yard statues make great house warming gifts. You will be greeted and welcomed by the friendly staff of Mary's Mantle. Open: Tuesday thru Friday: 10 am - 5 pm; Saturday: 10 am - 2 pm.
Elite Design Team salon & Day Spa
Full-service salon and day spa offering complete hair styling, nails, wigs, waxing, piercing, electrolysis, massage, facials, and body treatments.
Demeester Flower Shop and Greenhouses
A full-service florist and lawn and garden center with a complete line of nursery stock, thirteen greenhouses filled with annuals, over 5,000 perennials, house plants, silk arrangements, and in-store antiques.
Willow Lake Greenhouse
A full line of bedding, vegetable, herb, perennial, specialty and heritage plants, plus hanging baskets are offered. Open: Late April thru late June: Monday thru Friday: 10 am - 5:30 pm; Saturday: 10 am - 4 pm; Sunday: (May only): Noon - 4 pm.
This quaint shop offers a wide selection of antiques, collectibles, used furniture and appliances. Open: Monday thru Friday: 10 am - 5 pm; Saturday: 10 am 3 pm.
Celia's Gifts, Antiques and Home Furnishings
Celia's -- a shop filled with gifts for the kitchen and home, with antiques, penny rugs, home furnishings and seasonal decor.
Dragon Popcorn
Visit this quirky little shop and fall in love with gourmet popcorn in a huge variety of flavors, nuts, fruit, chocolate, and soft drinks including frozen concoctions. Friend us on Facebook at Dragon Popcorn. Open: Tuesday thru Friday: 10 am - 6 pm; Saturday: 10 am 4 pm.
Freeport Bicycle Company
Family bicycling center with retail sales of Trek, Surly, Salsa, Mirraco, and Haro Bicycles, plus full service bicycle repair. Open April thru October: Tuesday thru Friday: 10 am - 6 pm; Saturday: 10 am - 4 pm; November thru March: Wednesday thru Friday: 10 am - 6 pm; Saturday: 10 am - 4 pm.
Red's Refinishing
Hand-stripping and refinishing of wood. Buffing and lacquering of all metals.
Butch's Antiques
American country antiques/primitives. Restoring of 18th and 19th century and new furniture. Refinishing, cabinet making, and fire and water damage restoration. Accepting Master Card and Visa. Open: Monday thru Friday: 8:30 am to 5 pm.
Deininger Floral Shop
Deininger's offers flowers for all occasions with both traditional and contemporary designs, fresh-cut flowers, blooming plants, green plants, planters, and gift items.
Frank Jewelers
Frank Jewelers in downtown Freeport is the destination for diamonds, distinctive jewelry and fine gifts. Diamonds from Natalie K, IDDEAL Diamonds, Everlon, Love Story, Forever 10, and the new Ideal2 Square-Cut Hearts and Arrows diamond – a Frank Jewelers exclusive – are offered in a relaxing atmosphere where guests can find style, brilliance and excellent value each and every day. There is even a Private Viewing Gallery – the ideal, completely private setting for choosing jewelry perfect for you. Frank Jewelers Pandora Shop-in-Shop offers the internationally acclaimed Pandora charms, bracelets, necklaces and earrings – with millions of personalized combinations. You'll also find distinctive jewelry from designers Belle Etoile, Angelica, Endless Jewelry, Rhythm of Love, LeVian, as well as an impressive collection of Citizen Signature, Bulova, Accutron, Wittnauer and SEIKO fine timepieces and wall clocks. Frank Jewelers Swarovski gallery is the area's most extensive and features many limited edition pieces. Frank Jewelers in-store design and repair department features the artistry of a Master Goldsmith who can customize an original piece of jewelry that fits your personality and budget, from traditional to fashion forward. They'll help you create jewelry that is as unique as you are.
Iron-T, LLC
Quality embroidery, screen printing and promotional items for clubs, organizations and schools. Freeport shirts in stock from youth 2-4 to adult 3X, plus sweatshirts, hats and polos made to order. With their 30 plus years of experience, "We will put your name and logo where it belongs – in front of your customers and friends each and every day!".Open: Tuesday thru Friday: 10 am to 3 pm
K & T Greenhouses and Landscaping
We offer 18 thousand square feet of green houses, with annuals, perennials, vegetables and much more. Open: April thru July: Daily: 8 am - 6 pm; Fall: Daily 8 am - 5 pm


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These AH90021 modern Bar Stools are acrylic seats and a chrome base. Enjoy these red or blue AH90021 Bar Stools in any home!
Product Details
Bar Stool:17" x 16 " x 30 "
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Executive Office Chair, Used Aeron Chair · ergonomic desk chair · Brand Name Chairs · Mesh Office Chair · high class chairs · Herman Miller Aeron Chairs · famous designer chairs · modern chairs · home chairs and home recliners ·
© 2010 Designer Seating, Inc. All Rights Reserved.
Website by BrooklynWebCenter.com


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On December 28, 2013, a preliminary approval was given to a $120 million settlement from Aetna in response to a lawsuit that accused the insurer of underpaying for care from out-of-network providers. More...
New Form 1500 required as of April 1 for paper Medicare claims. Click headline to read more.
The Final Rule on the 2014 Medicare Physician Fee Schedule (the Final Rule) has good news for psychiatrists who provide care to Medicare beneficiaries.
APA Recommendations on Some Uses of Antipsychotic Medications as Part of Choosing Wisely Campaign
Webinar Archive: Hot Topics in Buprenorphine Treatment
Webinar Archive: Psychiatry's Perspectives on Chronic Pain and Substance Use
< Published APA clinical practice guidelines on PsychiatryOnline.org >
< CME courses for clinical practice guidelines >
Educational and clinical resources on assessing and treating substance use disorders
Resources supporting this subspecialty focusing on children and youth.
Disaster Psychiatry has an important role in emergency prevention, response and recovery.
Educational and clinical resources for psychiatrists working with diverse ethnic and racial populations.
Educational and clinical resources for providers treating patients with HIV or AIDS.
Physician ressources for integrated care. APA members may join the Integrated Care Listserv by sending their name and email address to firstname.lastname@example.com.
Services provided by public sector clinicians serve as a safety net for disadvantaged, vulnerable, mentally ill, and addicted individuals in the community. Resources for providers working in the public sector.
Educational and clinical resources to support and facilitate recovery-oriented, person-centered psychiatric practice.
Need help getting claims paid, understanding managed care UM requirements, looking for coding guidance, unsure whether parity comes into play?
Resources for Members and their families who are closing a practice on short notice or a planned closing.
Designed to meet the needs of Residents and Early Career Psychiatrists (ECPs), the practice information it contains is of value whether you' are just starting out or have been practicing for some time.
A medical malpractice program designed to meet the needs of mental health professionals, specifically psychiatrists.
All members of the Association shall be bound by the ethical code of the medical profession, specifically defined in the Principles of Medical Ethics of the American Medical Association and in the American Psychiatric Association's Principles of Medical Ethics With Annotations Especially Applicable to Psychiatry.
The APA's Ethics Committee is responsible for drafting (for Board of Trustee and Assembly approval) annotations to update the current Principles of Medical Ethics With Annotations Especially Applicable to Psychiatry, responding to members' inquiries about ethical issues, and providing educational activities for the membership and the chairpersons of district branch ethics committees. The Ethics Committee also ensures complaints are handled in accordance with the APA's Procedures for Handling Complaints of Unethical Conduct.
To view the current APA ethics documents, click here.
© 2015 American Psychiatric Association. All Rights Reserved.
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phone: 703-907-7300 email: firstname.lastname@example.com


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LAUREL HILL – A rebuilding Laurel Hill volleyball program has been taking steps forward in recent weeks under first-year head coach Ashley Miller.
Last week the Hoboes played defending Class 1A runner-up Baker tough in straight-set loss. Two days later they came back and lost a hard-fought five set match to Rocky Bayou Christian.
And while some people might have seen the mounting loses, Miller saw a team that was playing better and gaining confidence. Monday, Miller's confidence was bolstered even more as the Hoboes made short work over an outmanned Samson, Ala., squad winning the match in straight sets by scores of 25-9, 25-13, 25-14.
To say that Laurel Hill dominated the match might be an understatement as Samson's only lead came at 1-0 in the first set. The Hoboes (3-7) then reeled off seven straight points and never trailed in the set or the match although the Tigers did tie the Hoboes early in the third set at 2-2.
Miller was happy with the win, but she pointed to the loss against the Knights as being more important to the Hobo program.
"This win wasn't as important as the loss to Rocky," she said. "They ran a set offense and this team (Samson) right here doesn't do it much.
"We went five with Rocky the other night and lost the last one 13-15, but we missed five serves in that game so we should have won. What I will say about Thursday night is we went to Rocky and played real volleyball. They played with fire and they played with heart and it was like the teams (at Baker) I've been on in my life. And now that they've seen that happen you can see what happened tonight."
What happened Monday was a well-played match as the Hoboes had a chance to work on the little things such as running a set offense, serving and passing that can make or break a team in the district tournament.
Most of Samson's points came off Hobo mistakes, but Laurel Hill did a lot more good things than bad things against the Tigers.
Breanna Trunk was in serve as Laurel Hill ran off seven straight points in the first set to take a 7-1 lead and control of the match.
Nichole Bailey put an explanation point on the Hobo run with a kill. Samson never got close than three points the remainder of the set.
Leading 12-8, the Hoboes went on a 13-1 run to close out the match with nine of the points coming off serves by Lauren Gordon.
The Hobo dominance continued throughout the match.
When the final statistics were tallied it was clearly a team-win for the Hoboes.
Bailey led Laurel Hill with four kills. Kaylee L'Homme and Jhanae Griffith each had two kills while Gordon and Bridget Zessin had one kill each. Griffith also had three blocks.
Trunk topped Laurel Hill with five aces. Zessin and Ashley Hatfield each had two aces and Gordon one ace.
Sophomore Haley Meeks was happy with the way the Hoboes played in picking up the win.
"I thought we did really good," she said. "We talked together better than normal and it was pretty much an overall good game."


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Zak, our video and social media guy wanted to share his homemade sound booth from a pet carrier. Enjoy!
Here at Discount Ramps.com we shoot a lot of photos and video of our products. A little over a month ago, we shot a product video that needed a voice over (Kill Shot Game Cart). We recorded the voice over audio in our studio here at Discount Ramps.com. After editing the audio and video together, we noticed that the audio had a very bad echo and sounded very tinny. That's when we decided to build a Portable D.I.Y. Recording Booth. After doing a bunch of research and thinking of the best way to build the booth, our Creative Director Gary had the idea to use one of our pet strollers as the shell for the sound booth – http://www.discountramps.com/dog-pink-stroller.htm.
This worked out GREAT!
First we went to a local retail store and bought a foam egg-crate mattress pad. Once we had all the dimensions measured, we began to cut the egg-crate and fit it inside pet stroller. Next we fit our Sony lavalier microphone in-between the two layers of egg-crate, cut a hole in the second layer and then had the microphone come down into the sound booth. After some trial and error, the new All-in-One Pet Carrier Portable Sound Booth was born! The audio was 100% better than our previous recordings and allowed us to record professional sounding audio on location if needed.
If your a digital cinematographer on a budget, this may be one of the best ways to get professional sounding audio without spending a small fortune.
Tags: pet carrier, Portable Sound Booth


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Don't Compromise… Bassani now offers a superior quality, precision designed, high performance muffler at an affordable price. These quality products are a fantastic value when compared to ordinary mufflers. Previously, Bassani Xhaust only offered custom mufflers, available on a made-to-order basis. Now universal-fit mufflers by Bassani Xhaust are manufactured in predetermined sizes and the savings are passed on to you! Our precision engineered mufflers feature durable STAINLESS STEEL internal construction housed in either a T-304 stainless steel case or a BX Performance 409 Stainless Steel case. For built-in toughness and longer life, our mufflers feature stainless steel 2 ½" end caps, pipe connectors and precision stainless steel welds. Unlike the competition, our universal-fit mufflers feature sound quality and dB levels identical to our direct fit bolt-on Aft-Cat systems. You've seen the rest… now buy the very best!
Bassani Stainless Steel: Designed to maximize performance, improve style and enhance sound characteristics. Precision-engineered Stainless Steel for durability and backed by a LIFETIME WARRANTY. Complete with superior quality mounting hardware and detailed instructions.
* Shipping Notes: Please note FREE Shipping refers to shipping within the contiguous contential US. All other locations extra. If your order will be delayed you will be notified via email the estimated shipping date.
Total Reviews for this product: 0
(Be the first to comment about this product)
This exhaust from Bassani was everything I could've asked for. Awesome idle, deep note as you climb the RPMs and just screams at WOT. That 304 SS shines like nothin else and the exhaust as a whole is top of the line quality. Super easy install. Took about 3 hours on jack stands but most of that time was prying off the rusted H-pipe hardware from the stock setup (liquid wrench is a must). Had some questions unrelated to install (because it was so easy) for Bassani and they answered every question with no troubles. These Bassani folks are top notch. This is my first purchase from LMPerformance and I could not be happier. Super easy transaction and the best price anywhere. Not to mention free shipping, and the exhaust showed up at my door in 2 days! Awesome experience all around, I'll be back.
Current Mods:
Bassani BX Exhaust System for Mustang 99-04 GT/Mach 1 4.6L V8
Took longer than I wanted to ship but it was worth the wait. Even the packaging was high quality. after installing it, i had it welded in place since I couldnt get the clamps tight enough to keep mufflers and tail pipes from rotating outward. Great sounding exhaust and at a great price. The tips look nice but they are hard to keep clean. Over all I recommend this product although I wish I could afford the stainless version.
Current Mods:
93 tune, off-road x pipe, PRO5.0 shifter, bassani cat-back
Bassani Power X Crossover Pipe for Mustang 2003 Cobra 4.6L/Manual
Great sound and noticeable performance increase. Directions were concise and accurate. Difficult install if you don't have access to a lift. I did this with the car on jack stands and it was a challenge. Removal of stock parts was probably 90% of the difficulty. Note to others: Make sure you get PB Blaster and hit the manifold flange bolts with it and just let it sit to loosen them up. Passenger side requires a universal socket and at least a 12" extension and I needed a 24" breaker to get them loose. Driver's side was very easy and straight forward but still needed a lot of torque to break loose. Installation of the x-pipe went quickly and was easy. Sounds great paired with the Borla s-type but is VERY loud at WOT so be careful about noise ordinances. Slight 2k rpm drone but you can easily shift out of it.
Current Mods:
bassani o/r x-pipe, Borla s-type cat-back
See More Reviews on Bassani Parts


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Last month, officials at San Francisco International Airport hired a herd of part-time employees to toil on the west side of the property and engage in an unusual – but environmentally friendly – form of fire prevention.
Anyone looking down from a plane departing the airport may have wondered, "What's with the goats?"
For two weeks in June, Mr. Fuzzy, Cookie, Mable, Alice and nearly 400 other goats chomped on the brush in a remote corner of the airport. The area needs to be cleared each spring to protect nearby homes from potential fires. But machines or humans can't be used because two endangered species – the San Francisco garter snake and the California red-legged frog – live there.
It's not exactly the type of job you advertise in the local classifieds. So, for the past five years officials have turned to Goats R Us, a small brush-removal company run by Terri Oyarzun, her husband Egon and their son Zephyr.
The airport paid $14,900 for the service this year.
The goats travel 30 miles each spring from their home in Orinda, Calif. to the airport in a 16-wheel truck that Oyarzun calls her "livestock limo." They come with a goat herder and a Border Collie named Toddy Lynn. The goats spend two weeks cutting away a 20-foot firebreak on the west side of the airport.
"When passengers take off and fly over the goats, I'm sure that's a thrill," Oyarzun said.
Whatever the emotion, it isn't reserved for air travelers. When Oyarzun's goats aren't clearing brush at the airport, they're munching away on the side of California's freeways, at state parks, under long-distance electric lines and anywhere else with overgrown vegetation. The family has about 4,000 total active goats on its payroll.
Working at an airport does come with its own set of challenges, namely loud, frightening jets constantly taking off.
"There was an adjustment period," Oyarzun said. "But they have a lot of confidence in their herder."
The goats did their job. "We're pleased with our organic process for weed abatement," said airport spokesman Doug Yakel.
At least one other airport has taken note. Chicago's O'Hare International Airport has requested bids for goats to clear brush in an out of the way area of the airport's 7,000-acre property and expects them to be at the airport sometime this summer.
When goats become too old to work, they are typically sold for meat. But fear not, Mr. Fuzzy, Cookie, Mable, Alice won't end up at the slaughterhouse. The Oyarzun family lets its goats peacefully retire at its farm.
At least one part of air travel is still humane.
Scott Mayerowitz can be reached at http://twitter.com/GlobeTrotScott.
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Welcome to the Conservatory of Music at Taylor
We're Celebrating our Fifth year of Exceptional Music Instruction!
Our conservatory continues to expand and grow with the addition of violinist Amy Kao. Amy holds a Bachelor of Music degree from the University of Alberta and performs regularly with Opera Nuova and various other ensembles throughout the city. Ms. Kao was born in Taiwan and started studying violin at the age of five. She is accepting new students on Saturdays.
At the Conservatory of Music we are committed to hiring teachers with a university eduction. This is evident as you scroll through the bios of our teachers and see the many advanced degrees they hold. Currently two of our faculty are working towards doctorate degrees. In addition to private lessons in piano, violin, viola, flute, recorder, conducting, theory, history and harmony, we have added all styles of guitar (classical, rock 'n roll, jazz) and a Children's Flute Ensemble.
Join us for a superb year of music making at the Conservatory of Music at Taylor and make sure to start the school year off by attending our free Faculty Recital September 20, 2014 at 5:00 p.m. Enjoy wonderful performances by our exceptional faculty of teacher/performers, followed by a reception where you can meet & greet them, and congratulate them!


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My family moved to the Champaign-Urbana area 3 months after my daughter was born. We're pregnant again and I'm wondering if anyone else had pree and delivered at the local hospitals (******* and *****... I'll probably have to use ***** for insurance reasons)??? How was your experience? Support with breastfeeding? The moms in our playgroup didn't have complications to know how the systems here handle it. But they do seem to complain a lot about their children being fed formula without the staff asking them.
Any info would be great.
Libby born 1/29/06 exactly 37wk 1hr 8min 5lb 8oz 18 1/2 inches


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Quick Links
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RG10074 In Stock
With a stone that seems to hold the soul of a mysterious night, this sterling silver oval black onyx ring is sure to make you feel a little more graceful when worn. The smooth sterling silver band mixed with the intricate design that surrounds the stone create a soothing combination for you as the ring rests about the finger. The black onyx stone drinks in the light with only showing a soft glimmer on its surface here and there to remind you of its value. The stone measures 1/2 inch across and the ring weighs a fine 5.1 grams to make this sterling silver oval black onyx ring a ring for you to treasure.
• Oval Black Onyx Ring
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Eve's Addiction.com wants you to be a happy customer. We want you to be completely satisfied with the sterling silver jewelry that you receive from us, as we only sell high quality silver and cubic zirconia cz jewelry. We do understand that you may not like your purchase for some reason.
You may return or exchange your jewelry within 60 days of purchase if you are not satisfied with it. The jewelry must be returned in its original condition for a refund or exchange. Engraved, personalized, photo, monogram, name and initial, chocolate and clearance items are not returnable or exchangeable.


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Tuesday, June 2, 2009
We had the great good luck of living – and eating - in Italy for 7 years. 7 unforgettable years. We traveled as often as possible, cooked like crazy (we lived for 5 years a mere stone's throw from Milan's fabulous Mercato Wagner, and 2 years near the town of Parabiago, known for shoes: Città della Calzature, Shoe Town, if you will, and with a beautiful collection of food shops), and ate out as often as possible (which meant at least once, if not twice, a week).
Our boys grew up in Italy – Italian is Simon's first language – going to preschool and part of elementary school in the Italian public schools. Even in pre- school, food is a priority. Every morning, I would stand and drool over the day's lunch menu, often begging the teachers if I could join them. No pizza or hamburger and fries for the little Italians! School lunches were more along the lines of pasta with pesto or pumpkin ravioli, veal Milanese or chicken Cacciatore, veal stew with polenta or risotto with artichokes or eggplant.
Parent/teacher meetings were invariably centered around food: the menu, the cooking, the quality were discussed, dissected, analyzed with a true Italian passion. Mammas would organize themselves into teams and come to oversee the lunch preparation every day to make sure that their children's lunches were being prepared with the same love and care that they themselves would put into it at home. Everything else concerning their children's schooling paled in comparison.
Marketing in Italy was an amazing experience, a true pleasure. Italians are extremely protectionist when it comes to the fresh produce sold at the markets. Everything, every fruit, every vegetable, comes from Italian soil and strictly in season, with the exception of maybe Florida grapefruits (Indian River Grapefruit, which for me was a taste of home). One day, I would walk into the market and be surrounded by piles upon piles of artichokes of every size and type, all Italian. And then one day, they would all be gone, disappear from the market as quickly as they arrived, the beginning and the end of the season. Tomato season would bring variety upon variety of colorful, sweet, juicy tomatoes, from deep red to green, from large to bite-size, round, oval, for cooking, sauce or salad. And on and on, asparagus, peaches, peppers or cherries. I was always sure of getting fresh, seasonal, real fruit and vegetables. I never for one second worried that I would get home and find that I had a bag full of floury, cottony, flavorless, hothouse anything, flown in from the other side of the world.
I would find fresh-made ravioli and tortellini filled with cheeses or meat, pumpkin or vegetables. There was never a reason to make my own. Fabulous cheeses, cured meats and ham, olives. And whether buying cheese, meat or fish, all I had to do was ask if I wanted a recipe to be thrown in with my purchase (I also think the Italians took pity on the poor American, "la poverina", who surely could not know how to cook). It was a joy to shop in the markets or shops of Italy. It led to a truly intense desire to cook with these amazing products. It also taught us the simple pleasure of simple cooking: with such fabulous, flavorful, fresh ingredients, why concoct complicated dishes when a simple swirl of olive oil and a grinding of pepper is all that is needed to bring out the best of it all?
And we fell in love with artichokes, carciofi. Huge, pale globe artichokes, perfect for stuffing or frying or carciofi alla giuda (artichokes cooked in the "Jewish" manner), or the smaller, Violetta artichokes (artichauts poivrade here in France), lovely, slim, purple, elegant, used in risotti or ravioli. And then there were the tiniest, most delicate artichokes, the size of Brussel sprouts, artichokes that I have seen nowhere outside of Italy. Bought by the paper bagful, cooked whole, tender yet bursting with a full artichoke flavor, JP would use them to make stews and tagines, most often a beautiful long-simmered saffron, lamb and artichoke tagine that he had learned how to make in Morocco. Hidden deep below the thick, dense, tough shell, protected by the thorny leaves, the "meat" of an artichoke is earthy and heavenly all rolled into one.
And asparagus, white and thick or green and thin, piled high in crates at every market stall.
Cream sauce for pasta or gnocchi, stuffed into ravioli or steamed and rolled in prosciutto di Parma. Our favorite way to eat them was the Milan specialty, asparagi alla Milanese, steamed and laid out side by side on a plate, topped with a fried egg (sunny side up!) and sprinkled generously with grated Parmesan. Simple yet delicious, the perfect dish to savor this delicate vegetable.
And artichokes and asparagus are tied to Italy by more than just my humble family! They began their culinary journey in Ancient Rome where both were delicacies prized for their flavor and elegance; and artichokes even had the added oomph of being considered an aphrodisiac! Treated as objects of desire, foods only affordable by the wealthy, savored by Emperors and later Kings, savored all year round through either drying or preserving.
Today, both of these vegetables are fairly common, yet even now they are still considered luxury food by many and are often expensive. I remember my college days when an "older man", a graduate student, tried to woo me with a plateful of steamed asparagus, of which he was particularly proud. Sadly, it didn't work (maybe he should have tried artichokes!). And as both vegetables are still often pricey, they fall into the special treat category, delicacies as in Ancient Rome, which is why they are often served as the centerpiece of a dish or even on their own, simply with a sauce or melted butter. Or tossed in pasta.
And risotto. Who said risotto? Did someone call for the Risotto Queen? Nothing says Springtime, La Primavera, like these elegant, flower-like, beauties, deep green stalks tipped with purple, graceful violet bulbs worthy of a crystal vase, the two together picture-perfect for any spring dish, meals eaten with the windows thrown open or carried out onto the terrace. The epitome of Springtime, their seasons are short-lived, truly and only overlapping at the height of spring like lovers crossing paths on an ocean liner on the high seas, elegant in silk and pearls, dapper in white tie and tails, artichokes and asparagus are very well the Fred Astaire and Ginger Rogers of vegetables and meant to dance together cheek to cheek.
4 cups (1 liter) chicken stock or broth
2 Tbs or more olive oil
1 bunch (5) Violetta artichokes (Poivrade)
1 bunch (12 – 15) slender green asparagus
3 – 4 Tbs olive oil
2 shallots or 1 small onion, finely chopped
8 ½ oz (250 g) rice for risotto (Arborio, Vialone Nano, or Carnaroli)
1 large glass dry white wine
Salt and freshly ground black pepper
3 Tbs (45 g) unsalted butter
2 oz (60 g) grated Parmesan cheese
2 or 3 slices of Coppa or bacon per person
Prepare the chicken stock or broth. Prepare the rest of the risotto while the broth is hot or heat it through before starting the risotto.
Prepare the artichokes and asparagus :
Cut the stem off of the artichokes just below the bulb. Pull off the tougher outer leaves of each artichoke, several layers until the leaves seem paler in color and more tender.
Slice the sharp points off the top, about an inch down for the larger bulbs, a bit less for the smaller, more tender artichokes.
With a very sharp knife, slice each artichoke into fairly thin slices or cut into quarters, then again into 8 or 10 pieces.
Snap or cut off the tough ends of each asparagus stalk and discard. Slice off the tip of each stalk and slice the rest of the stalks in half-inch (1 cm) pieces, scraping lightly the outside of the last inch of any thicker stalks. Set aside.
Heat a couple of tablespoons of olive oil in a large skillet, and sauté the sliced artichokes for a few minutes, tossing often, until lightly golden. Remove from the pan into a bowl or plate. The artichoke slices should still be a bit tough or crunchy. They will finish cooking with the risotto.
In the same hot pan, heat another tablespoon of olive oil and add the sliced asparagus. Toss to coat with oil and grill for a minute. Add one ladleful of chicken broth and allow to cook for about 2 minutes, tossing constantly. Remove from the skillet and add to the artichokes. The asparagus pieces should still be a bit crunchy. They will finish cooking with the risotto.
Prepare the Risotto :
Heat 4 tablespoons olive oil in the same skillet. Add the chopped shallots and, stirring, cook for a couple of minutes until softened and just starting to turn golden.
Add the rice and toss with the shallots until all the grains are coated in oil. Cook for a minute or two until the grains of rice become more translucent.
Slowly pour the wine over the rice and stir, cooking until the wine is almost completely absorbed by the rice.
Pour on two ladlefuls of broth and cook, stirring continuously and gently, until the liquid is almost completely absorbed. Continue cooking the risotto over medium heat, adding 2 ladlefuls of broth at a time, stirring constantly and allowing each addition of liquid to be almost absorbed before adding more broth. This should take between 20 and 25 minutes total cooking time once the rice is added.
About 5 minutes before the end of cooking, after about 20 minutes once the rice has been added, stir the pre-cooked artichokes and asparagus into the risotto, adding more broth so both the rice and the vegetables finish their cooking.
When the risotto is finished, the rice should be meltingly tender, the risotto creamy and smooth, the vegetables al dente, crispy/tender.
Remove the pan from the heat. Add the butter and the Parmesan cheese and stir until the butter is melted and everything is well blended.
Prepare the Coppa :
Heat a non-stick (preferably) frying pan and place the slices of Coppa on the hot surface and cook for a few minutes (survey this closely) until the sides are curled up and the Coppa is grilled and crispy. If you don't have Coppa, feel free to use bacon as grilled Coppa has a wonderful flavor very similar to bacon.
Serve the Risotto hot in soup plates, placing 2 or 3 slices of grilled Coppa on top
We absolutely loved this divine meal, elegant and flavorful. The grilled Coppa was most definitely a beautiful addition to the Springtime Risotto, adding both a rich salty snap and a crispy texture to an otherwise delicate dish. Both the artichoke and the asparagus were perfectly cooked and this Risotto is an excellent way to highlight these two favorite vegetables.
30 comments:
- Chef E said...
Oh, Jamie that is a wonderful looking dish. I made risotto yesterday, or should I say my hubby did with my instructions, as we had that duck confit I made...I love the idea of artichokes and asparagus, so I know this is tasty...
- June 2, 2009 at 7:48 AM
- Elra said...
Beautiful photograph of the artichokes and the asparagus. They look so fresh, no wonder your dish sounds so good.
- June 2, 2009 at 8:36 AM
- Barbara Bakes said...
What a fun post. Now I wish I'd gone to school in Italy! The risotto looks fabulous!
- June 2, 2009 at 8:44 AM
- Ciao Chow Linda said...
I know what you mean about shopping for food in Italy. It's paradise and so is your risotto. I love the addition of the prosciutto too. well done.
- June 2, 2009 at 9:13 AM
- Ciao Chow Linda said...
Se abiti vicino Princeton, NJ, sei invitata senz'altro per le riunioni delle matte!
- June 2, 2009 at 9:37 AM
- LoveFeast said...
I wish I could live in Italy even for a year...I think I will make it a life goal! We visited two years ago and the flavors still linger in my mouth! I couldn't agree more that a beautiful olive oil and a fresh cracked pepper...well, what more do you need? Thanks for taking us on memory journey with you!
- June 2, 2009 at 9:40 AM
- Sippity Sup said...
What a fabulous risotto. Artichokes and asparagus together is indeed very luxurious! But I have to ask. Did you pair it with a wine? Both vegetables can be hard to pair put them together and I am in flumux!
- June 2, 2009 at 9:43 AM
- Jamie said...
@Greg (Sippity Sup) As I make my risottos with a dry white wine and use just a glassful, I serve the rest with the meal. This Time I used a local Muscadet Sèvre-et-Maine, though I didn't note the vignoble. Sometimes we serve an organic from (again local) Domaines Landron, either an Amphibolite or a Clos de la Carizière. Dry and white and cold. If it goes with seafood, it goes with risotto in my book.
- June 2, 2009 at 10:00 AM
- My Carolina Kitchen said...
Jamie, this looks seriously good. I'd never have thought to pair artichokes with peas but yours looks terrific. Italy sounded like a great place to live. Savor those fabulous food adventures.
- June 2, 2009 at 10:33 AM
- Culinary Wannabe said...
That comment about how the food at school was one of the most important topics really put it all in perspective. Wow! I bet it was such an amazing experience for your whole family. I'm so jealous!
- June 2, 2009 at 11:53 AM
- Mary said...
This is a wonderful dish. I've never tried the combination but it should be delicious. Have a wonderful day.
- June 2, 2009 at 11:56 AM
- MyKitchenInHalfCups said...
Markets like that are the thing of a foodies dreams!!
Fabulous how you get Fred and Ginger cheek to cheek with asparagus and artichokes ;o)
- June 2, 2009 at 11:58 AM
- doggybloggy said...
I am glad the matchmaking worked out to create a beautiful wedding and a marriage of flavor....
- June 2, 2009 at 3:09 PM
- Jackie @PhamFatale.com said...
oh I love the way you paired these ingredients. Fun post to read. Well done!
- June 2, 2009 at 4:25 PM
- girlichef said...
This IS a delightful meal! You always make me smile, I love to read your posts :) Ah Italy, wait for me....
- June 2, 2009 at 6:48 PM
- burpandslurp said...
ok, that's it. I'm moving to Italy right now. pack my bags, I'm off!
risotto looks gorgeous!! love artichokes!
- June 2, 2009 at 7:11 PM
- foodcreate said...
Grand! inventive combination I never thought artichokes and asparagus would look so delicious together.
Thanks for sharing your recipe:)
And you can visit me if I can visit you:)
- June 2, 2009 at 8:09 PM
- The Cooking Photographer said...
I am incredibly jealous of Italian preschool children. In fact I'm not sure I've ever been more jealous in my entire life. Really.
I'm stunned. Those artichokes are beautiful, the dish is beautiful, and I can't stand it anymore I want to move it Italy and never ever come home again!!
Ugh Must find job in Italy and MOVE NOW!
Sighh, I'm losing it here. You've got to quite sharing this amazing stuff. Your risotto looks wonderful. I must make it!
- June 2, 2009 at 9:39 PM
- Rosa's Yummy Yums said...
Yummylicious! A great combo!
- June 3, 2009 at 12:30 AM
- Susan/Wild Yeast said...
What a lovely dish! We're looking forward to visiting Italy this fall and I would love to pick your brain about where and what to eat.
- June 3, 2009 at 9:54 AM
Your writing is so evocative, I could almost imagine walking on an Italian piazza as I read. Hey, gimme a break, I don't know much about Italy.
And the dish? Gorgeous, luscious, and mouthwatering. You truly are a master, Jamie.
- June 3, 2009 at 11:26 PM
- asiangrrlMN said...
Your writing is so evocative, I could almost imagine walking on an Italian piazza as I read. Hey, gimme a break, I don't know much about Italy.
And the dish? Gorgeous, luscious, and mouthwatering. You truly are a master, Jamie.
P.S. Delete the first comment. I made a boo-boo.
- June 3, 2009 at 11:27 PM
- Daily Spud said...
Oh this just makes me want to emigrate to Italy straight away and attend pre-school there myself! Anywhere that food is front and centre like that is somewhere that I want to be...
- June 4, 2009 at 3:12 PM
- Proud Italian Cook said...
Jamie, I just loved reading this post! Whats wrong with American school lunches? Boy they sure got everything wrong didn't they? Your risotto looks outstanding!
- June 4, 2009 at 5:20 PM
- Sara said...
I love fresh artichokes, and the grilled coppa sounds so interesting!
- June 4, 2009 at 6:59 PM
- ~Carole said...
Ah, Jamie, you post has brought back to me wonderful memories of our visit to the Testaccio Outdoor Market near Rome. Truly a wonderful experience!
Can't wait to try the recipe. Risotto is a favorite in our house.
Swing by my blog to pick up an award. :-)
- June 5, 2009 at 8:12 AM
Bellissimo !
(hope that's right)
- June 5, 2009 at 11:01 AM
- The Food Addicts said...
Artichokes and asparagus... yum! Your dish looks amazing with the risotto. I think anything with risotto makes it look fancy.
- June 5, 2009 at 12:09 PM
- Kevin said...
What a great Spring risotto!
- June 8, 2009 at 9:15 AM
- petitechef said...
What an AMAZING experience! I was fortunate to have lived in France for 3 years of my life as a young child and it was unforgettable. I look forward to going back!
- June 15, 2009 at 5:08 AM


text:
Document Type
- Article (15)
- Conference Proceeding (1)
- Direct carbon (1)
- NMR spectroscopy (1)
- detection (1)
- Biochemie und Chemie (13)
- Biowissenschaften (7)
- Georg-Speyer-Haus (1)
- Atomic-level structure characterization of an ultrafast folding mini-protein denatured state (2012)
- Atomic-level analyses of non-native protein ensembles constitute an important aspect of protein folding studies to reach a more complete understanding of how proteins attain their native form exhibiting biological activity. Previously, formation of hydrophobic clusters in the 6 M urea-denatured state of an ultrafast folding mini-protein known as TC5b from both photo-CIDNP NOE transfer studies and FCS measurements was observed. Here, we elucidate the structural properties of this mini-protein denatured in 6 M urea performing 15N NMR relaxation studies together with a thorough NOE analysis. Even though our results demonstrate that no elements of secondary structure persist in the denatured state, the heterogeneous distribution of R2 rate constants together with observing pronounced heteronuclear NOEs along the peptide backbone reveals specific regions of urea-denatured TC5b exhibiting a high degree of structural rigidity more frequently observed for native proteins. The data are complemented with studies on two TC5b point mutants to verify the importance of hydrophobic interactions for fast folding. Our results corroborate earlier findings of a hydrophobic cluster present in urea-denatured TC5b comprising both native and non-native contacts underscoring their importance for ultra rapid folding. The data assist in finding ways of interpreting the effects of pre-existing native and/or non-native interactions on the ultrafast folding of proteins; a fact, which might have to be considered when defining the starting conditions for molecular dynamics simulation studies of protein folding.
- Structure and dynamics of the deoxyguanosine-sensing riboswitch studied by NMR-spectroscopy (2011)
- The mfl-riboswitch regulates expression of ribonucleotide reductase subunit in Mesoplasma florum by binding to 2´-deoxyguanosine and thereby promoting transcription termination. We characterized the structure of the ligand-bound aptamer domain by NMR spectroscopy and compared the mfl-aptamer to the aptamer domain of the closely related purine-sensing riboswitches. We show that the mfl-aptamer accommodates the extra 2´-deoxyribose unit of the ligand by forming a more relaxed binding pocket than these found in the purine-sensing riboswitches. Tertiary structures of the xpt-aptamer bound to guanine and of the mfl-aptamer bound to 2´-deoxyguanosine exhibit very similar features, although the sequence of the mfl-aptamer contains several alterations compared to the purine-aptamer consensus sequence. These alterations include the truncation of a hairpin loop which is crucial for complex formation in all purine-sensing riboswitches characterized to date. We further defined structural features and ligand binding requirements of the free mfl-aptamer and found that the presence of Mg2+ is not essential for complex formation, but facilitates ligand binding by promoting pre-organization of key structural motifs in the free aptamer.
- Translation on demand by a simple RNA-based thermosensor (2011)
- Structured RNA regions are important gene control elements in prokaryotes and eukaryotes. Here, we show that the mRNA of a cyanobacterial heat shock gene contains a built-in thermosensor critical for photosynthetic activity under stress conditions. The exceptionally short 5´-untranslated region is comprised of a single hairpin with an internal asymmetric loop. It inhibits translation of the Synechocystis hsp17 transcript at normal growth conditions, permits translation initiation under stress conditions and shuts down Hsp17 production in the recovery phase. Point mutations that stabilized or destabilized the RNA structure deregulated reporter gene expression in vivo and ribosome binding in vitro. Introduction of such point mutations into the Synechocystis genome produced severe phenotypic defects. Reversible formation of the open and closed structure was beneficial for viability, integrity of the photosystem and oxygen evolution. Continuous production of Hsp17 was detrimental when the stress declined indicating that shutting-off heat shock protein production is an important, previously unrecognized function of RNA thermometers. We discovered a simple biosensor that strictly adjusts the cellular level of a molecular chaperone to the physiological need.
- Modulation of the stability of the Salmonella fourU-type RNA thermometer (2011)
- RNA thermometers are translational control elements that regulate the expression of bacterial heat shock and virulence genes. They fold into complex secondary structures that block translation at low temperatures. A temperature increase releases the ribosome binding site and thus permits translation initiation. In fourU-type RNA thermometers, the AGGA sequence of the SD region is paired with four consecutive uridines. We investigated the melting points of the wild-type and mutant sequences. It was decreased by 5°C when a stabilizing GC basepair was exchanged by an AU pair or increased by 11°C when an internal AG mismatch was converted to a GC pair, respectively. Stabilized or destabilized RNA structures are directly correlated with decreased or increased in vivo gene expression, respectively. Mg2+ also affected the melting point of the fourU thermometer. Variations of the Mg2+ concentration in the physiological range between 1 and 2 mM translated into a 2.8°C shift of the melting point. Thus, Mg2+ binding to the hairpin RNA is regulatory relevant. Applying three different NMR techniques, two Mg2+ binding sites were found in the hairpin structure. One of these binding sites could be identified as outer sphere binding site that is located within the fourU motif. Binding of the two Mg2+ ions exhibits a positive cooperativity with a Hill coefficient of 1.47. Free energy values delta G for Mg2+ binding determined by NMR are in agreement with data determined from CD measurements. Physiological Mg2+ concentrations reduce enthalpy and entropy values of uncorrelated base pair opening processes for almost all nucleobases.
- Influence of ground-state structure and Mg2+ binding on folding kinetics of the guanine-sensing riboswitch aptamer domain (2011)
- Riboswitch RNAs fold into complex tertiary structures upon binding to their cognate ligand. Ligand recognition is accomplished by key residues in the binding pocket. In addition, it often crucially depends on the stability of peripheral structural elements. The ligand-bound complex of the guanine-sensing riboswitch from Bacillus subtilis, for example, is stabilized by extensive interactions between apical loop regions of the aptamer domain. Previously, we have shown that destabilization of this tertiary loop–loop interaction abrogates ligand binding of the G37A/C61U-mutant aptamer domain (Gswloop) in the absence of Mg2+. However, if Mg2+ is available, ligand-binding capability is restored by a population shift of the ground-state RNA ensemble toward RNA conformations with pre-formed loop–loop interactions. Here, we characterize the striking influence of long-range tertiary structure on RNA folding kinetics and on ligand-bound complex structure, both by X-ray crystallography and time-resolved NMR. The X-ray structure of the ligand-bound complex reveals that the global architecture is almost identical to the wild-type aptamer domain. The population of ligand-binding competent conformations in the ground-state ensemble of Gswloop is tunable through variation of the Mg2+ concentration. We quantitatively describe the influence of distinct Mg2+ concentrations on ligand-induced folding trajectories both by equilibrium and time-resolved NMR spectroscopy at single-residue resolution.
- Dissecting the influence of Mg2+ on 3D architecture and ligand-binding of the guanine-sensing riboswitch aptamer domain (2010)
- Long-range tertiary interactions determine the three-dimensional structure of a number of metabolite-binding riboswitch RNA elements and were found to be important for their regulatory function. For the guanine-sensing riboswitch of the Bacillus subtilis xpt-pbuX operon, our previous NMR-spectroscopic studies indicated pre-formation of long-range tertiary contacts in the ligand-free state of its aptamer domain. Loss of the structural pre-organization in a mutant of this RNA (G37A/C61U) resulted in the requirement of Mg2+ for ligand binding. Here, we investigate structural and stability aspects of the wild-type aptamer domain (Gsw) and the G37A/C61U-mutant (Gswloop) of the guanine-sensing riboswitch and their Mg2+-induced folding characteristics to dissect the role of long-range tertiary interactions, the link between pre-formation of structural elements and ligand-binding properties and the functional stability. Destabilization of the long-range interactions as a result of the introduced mutations for Gswloop or the increase in temperature for both Gsw and Gswloop involves pronounced alterations of the conformational ensemble characteristics of the ligand-free state of the riboswitch. The increased flexibility of the conformational ensemble can, however, be compensated by Mg2+. We propose that reduction of conformational dynamics in remote regions of the riboswitch aptamer domain is the minimal pre-requisite to pre-organize the core region for specific ligand binding.
- 13C-direct detected NMR experiments for the sequential J-based resonance assignment of RNA oligonucleotides (2010)
- We present here a set of 13C-direct detected NMR experiments to facilitate the resonance assignment of RNA oligonucleotides. Three experiments have been developed: (1) the (H)CC-TOCSY-experiment utilizing a virtual decoupling scheme to assign the intraresidual ribose 13C-spins, (2) the (H)CPC-experiment that correlates each phosphorus with the C40 nuclei of adjacent nucleotides via J(C,P) couplings and (3) the (H)CPC-CCH-TOCSY-experiment that correlates the phosphorus nuclei with the respective C10,H10 ribose signals. The experiments were applied to two RNA hairpin structures. The current set of 13C-direct detected experiments allows direct and unambiguous assignment of the majority of the hetero nuclei and the identification of the individual ribose moieties following their sequential assignment. Thus, 13C-direct detected NMR methods constitute useful complements to the conventional 1H-detected approach for the resonance assignment of oligonucleotides that is often hindered by the limited chemical shift dispersion. The developed methods can also be applied to large deuterated RNAs. Keywords: NMR spectroscopy , Direct carbon , detection , RNA
- Direct observation of the temperature-induced melting process of the Salmonella fourU RNA thermometer at base-pair resolution (2010)
- In prokaryotes, RNA thermometers regulate a number of heat shock and virulence genes. These temperature sensitive RNA elements are usually located in the 5'-untranslated regions of the regulated genes. They repress translation initiation by base pairing to the Shine–Dalgarno sequence at low temperatures. We investigated the thermodynamic stability of the temperature labile hairpin 2 of the Salmonella fourU RNA thermometer over a broad temperature range and determined free energy, enthalpy and entropy values for the base-pair opening of individual nucleobases by measuring the temperature dependence of the imino proton exchange rates via NMR spectroscopy. Exchange rates were analyzed for the wild-type (wt) RNA and the A8C mutant. The wt RNA was found to be stabilized by the extraordinarily stable G14–C25 base pair. The mismatch base pair in the wt RNA thermometer (A8–G31) is responsible for the smaller cooperativity of the unfolding transition in the wt RNA. Enthalpy and entropy values for the base-pair opening events exhibit linear correlation for both RNAs. The slopes of these correlations coincide with the melting points of the RNAs determined by CD spectroscopy. RNA unfolding occurs at a temperature where all nucleobases have equal thermodynamic stabilities. Our results are in agreement with a consecutive zipper-type unfolding mechanism in which the stacking interaction is responsible for the observed cooperativity. Furthermore, remote effects of the A8C mutation affecting the stability of nucleobase G14 could be identified. According to our analysis we deduce that this effect is most probably transduced via the hydration shell of the RNA.
- Production, characterization and determination of the real catalytic properties of the putative "succinate dehydrogenase" from Wolinella succinogenes (2009)
- Both the genomes of the epsilonproteobacteria Wolinella succinogenes and Campylobacter jejuni contain operons (sdhABE) that encode for so far uncharacterized enzyme complexes annotated as 'non-classical' succinate:quinone reductases (SQRs). However, the role of such an enzyme ostensibly involved in aerobic respiration in an anaerobic organism such as W. succinogenes has hitherto been unknown. We have established the first genetic system for the manipulation and production of a member of the non-classical succinate:quinone oxidoreductase family. Biochemical characterization of the W. succinogenes enzyme reveals that the putative SQR is in fact a novel methylmenaquinol:fumarate reductase (MFR) with no detectable succinate oxidation activity, clearly indicative of its involvement in anaerobic metabolism. We demonstrate that the hydrophilic subunits of the MFR complex are, in contrast to all other previously characterized members of the superfamily, exported into the periplasm via the twin-arginine translocation (tat)-pathway. Furthermore we show that a single amino acid exchange (Ala86→His) in the flavoprotein of that enzyme complex is the only additional requirement for the covalent binding of the otherwise non-covalently bound FAD. Our results provide an explanation for the previously published puzzling observation that the C. jejuni sdhABE operon is upregulated in an oxygen-limited environment as compared with microaerophilic laboratory conditions.


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4:00 am
Fri March 30, 2012
Intrigue For Monday's Show: Mystery Powders
Originally published on Fri March 30, 2012 7:25 am
And today's last word in business is, can you eat that?
You've heard of mystery meats, right? Well, how about mystery powders - courtesy of the ever-innovative food industry?
NPR science correspondent Allison Aubrey asked me to come up and have a sneak peek at what she's cooking up for Monday's MORNING EDITION.
GREENE: Allison Aubrey, you always get me into trouble somehow. Why am I up here at your desk?
ALLISON AUBREY, BYLINE: Anything standing out here?
GREENE: Uh - I mean, there's a collection of little, tiny bowls with different colored powders in them. I guess that's what I'm seeing...
AUBREY: And what do you think those are?
GREENE: I don't know.
AUBREY: You want a hint?
GREENE: I would - that would help.
AUBREY: Stuff that goes into food.
AUBREY: Food ingredients.
GREENE: OK. So I see - like, some of it looks like salt; a little, tiny glass bowl of flour, maybe; some blue powder; some pink powder.
AUBREY: Oh, you're getting hot. You're getting hot.
GREENE: Some - and you have – you have one little bowl with just a piece of paper with a question mark.
AUBREY: Oh, gosh. Doesn't that make you curious to know?
GREENE: It totally does. Yeah. Can you lift it up and show me what's inside?
AUBREY: Ah.
GREENE: Nothing.
GREENE: Is that like - that's going to be the mystery ingredient to some recipe?
AUBREY: This is the puzzle: What are these things?
GREENE: I hope you're not going to tell me that - like, the lovely, healthy chicken sandwich that I ate yesterday actually has a little bit of all of this stuff.
AUBREY: You're just going to have to listen on Monday.
GREENE: Well, this will be fun.
AUBREY: All right. Well...
GREENE: You've made me curious. I'm going to be, you know, really interested to see what you have to tell us on Monday.
AUBREY: Excellent. And, you know, I hope these hints were enough just to sort of whet your appetite.
GREENE: My appetite is whetted.
AUBREY: Excellent.
GREENE: And Renee, I don't know what, exactly, we'll be tasting on Monday. But Allison Aubrey is going to have the answers to this culinary mystery.
And she'll be having them, of course, on MORNING EDITION from NPR News. Transcript provided by NPR, Copyright NPR.


text:
Strapless Peplum Dress
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- 65% cotton, 29% nylon, 6% spandex
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1-1 of 1


text:
CRESTVIEW — As the school year ends this week, so will the careers of several retiring teachers.
Northwood Elementary School on Sunday showed its appreciation for five retiring teachers as friends, family and colleagues honored five long-time educators — Martha Barton, Susan Diven, Sheila Holloway, Pat Houston and Dianne Jones — at the Crestview Community Center.
Attendees could leave gifts and personal notes of best wishes at tables dedicated to each teacher. Cake and punch were provided along with music from two members of Crestview High School's jazz band.
It was a celebration of each teacher's commitment to serve north Okaloosa County's children, organizers said.
"We wanted the community to come and celebrate with them," said Adrienne Hansen, a committee member and literacy coach at the school. "All of these ladies have been teaching for 30-plus years...
"Whoever comes in behind them, they are going to have really big shoes to fill."
Chuck Cosand, a volunteer mentor, said Barton's suggestion persuaded him and others to work with students after they retired.
"She is a very caring, very devoted teacher," he said of the volunteer coordinator. "She asked a lot of us to come back for one more year and so we did, just because of her."
Susan Diven — who spent her entire 36-year teaching career at Northwood — said she now plans to focus on family.
"I plan on spending more time with my grandchildren and traveling with my husband, Jerry," she said.
Holloway said she would miss a career inspired by two educators in her family — her mother, Sarah Rodgers, and sister-in-law, Renee Rodgers — and praised the school's current staff.
"As the years progressed, I have met and learned from the best," she said in an email. "It's been an awesome journey.
"The impact of seeing these dynamic teachers would change the minds of those who have negative opinions of our public education system."
Houston said she will "miss the smiling faces of my students and their eagerness to learn."
Dianne Jones, who has spent the last 26 years in the school district, agreed.
"When the lights come on for a student, it is wonderful to watch them grow and move forward," she said in an email.
Fifth-grade teacher and former Northwood student Ashlee Van Dyke said Barton's and Diven's classes left an impression.
She remembered "Diven's dollars," where students could earn and spend class currency in the classroom store.
She also recalled a memorable Mother's Day tea party in Barton's class.
"I was in the second grade and my mother got the time wrong ... I was heartbroken," Van Dyke said.
When her mother arrived an hour late, other classmates had gone to lunch. However, Barton allowed the pair to have their own tea party.
"She took her own planning time for me and my mom," Van Dyke said. "To know that you are cared about and loved — that's the kind of teacher I want to be."
Contact News Bulletin Staff Writer Matthew Brown at 850-682-6524 or email@example.com. Follow him on Twitter @cnbMatthew.


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Archive for 'Tag Archives: 'art''
The art of fear
Alexandria artist Suzanne Vigil thinks cockroaches are pretty. "When you get up very, very close to one, you see that a cockroach is absolutely beautiful. It's got jeweled tones to it," Vigil says. "When I show [...]
Beyond The Cat in the Hat: the secret art of Dr. Seuss on display at P&C Art Gallery
Creator of Fox in Sox, The Cat in the Hat and a goo-chewing Goo-goose, you might think you know the great Dr. Seuss. But you don't. There's another side to Theodor Seuss Geisel — several sides [...]
Sketching history into a new life on St. Asaph
After relocating to Old Town Alexandria three months ago, artist Leisa Collins noticed a lack of young people involved in the historic and restoration movement and decided to do something about it. [...]
Putting face to home
Via New Zealand, artist Leisa Collins took a wrong turn and ended up one of Old Towns biggest fans.


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When you need a baby wipe on the spot, Swipe is there. Its secure-snap lid keeps wipes moist and ready for any mess. The convenient strap grasps onto any bag or stroller, making Swipe the perfect travel accessory. And thanks to the Quick-draw opening, one-handed access is a breeze.
- Grab strap grabs onto any stroller or bag
- Quick-draw button slides open and shut with one hand
- Translucent case lets you see when to refill
- BPA, Phthalate and PVC-free
- Measures 8 3/4" W x 5" H