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Tuesday, June 16, 2009
Open Letter to Stern Scoop Readers -- Call to Action
This is our way of saying -- we ain't got nothing for ya today.
Before you go and cruise to that Jonas Brothers forum that James moderates, we have a request.
Since it turns out that you happen to know what you like to read about better than we do (weird, I know), there's a comments link at the end of every post where you can leave your thoughts about what we've written, filmed or photographed. In the comments section for this post we're asking you to leave us your request for a comparison/test of products that we have here at APS. For example, when we did this post about carbon tiller extensions, it was by far our most popular post ever on the blog and people were coming into the shop saying that it was really cool.
But that was our idea of what we thought you'd find interesting -- mercifully you did too. Seeing as we're a blog of the people though, and instead of taking educated stabs at what you want to read, we're electing to put you in the drivers seat. What do you want us to compare on your behalf? If you could "do this" to compare products, what would you do?
One caveat: please keep in mind that we're not running a fully funded Mythbusters lab here -- try to keep the requests reasonable. We're not really in a position to test out whether Forespar or Forte Carbon Blanks hold up better to the combined weight of four Oompa Loompa's from the 1971 version of Charlie and the Chocolate Factory featuring Gene Wilder, Jack Albertson and Peter Ostrum. Nor will we be all that eager to fire tennis balls at a TackTick display to see how long it takes to break. Sure, we're 100% open to screwing with the boss' stuff/inventory and blaming the new summer staffers if anything breaks, but there's still limits to what we'll do.
So with that in mind, have it at Stern Scoop Nation. Let us know what you want from us!
6 comments:
I would like to see a comparison test of the various types of hiking shorts and pants that you carry. Zhik vs SEA neoprene vs SEA airprene vs Sailing Angles, including a discussion of the relative benefits of the 4 different styles of Zhik hikers.ReplyDelete
How about a foul weather gear comparisson. Compare them based on fit, dryness, and breathability. Buckets of water, and water hoses should do the trick. You may also want to look at how different brands fit different body types.ReplyDelete
Another test idea could be rigging knives. use some scrap line, and see how the top three selling knives compare.
- Nat LanticJune 18, 2009 at 2:54 AM
You're not Underwriter's Laboratories, but compared to some stuff Practical Sailor puts out you might as well be Mythbusters.ReplyDelete
Glad to know you're open to feedback though.
My wish list:
-tests based on numbers, not subjective opinion (or at least the opinion should be an afterthought or conclusion) Great block and tiller comparisons
-Thorough, scientifically valid tests. Maybe you can't test something exactly as it would be in vivo, but surely you can think of more sophisticated tests than the aforementioned crowd can (without even making us buy a magazine).
-A mention of everything that could have altered the results, including interested parties and poor methodology
-A mention of why certain brands feel this sort of test isn't relevant to what they are aiming for. (Eg testing light weight when the builder was really just trying to make a badass translucent paperweight.)
In other words, sunlight is the best disinfectant. I want to know the how why and who of the data. I want to know if there are serious competing opinions. I also hope that the experiments are being reviewed by a few in-house Bachelors of Science in there...
- LasergirlJune 18, 2009 at 3:03 AM
Still need a post on the hiking pants for lasers. I want 3/4 waist lock...SEA has em but Zhik doesn't. I have been wanting the zhiks so long now and would buy in an instant.ReplyDelete
I need some more info to help me decide if this is a crazy desire.
Again, with WOMEN trying em on, because no one is the same in the hips.
Specifically, I want them to be tried on someone on the boudaries of the fit charts and try it out on a laser or laser hiking bench. I'm worried about batten placement and comfort and heat regulation/breathability.
- AnonymousJune 18, 2009 at 3:08 AM
mainsheet line. no kinks. comfortable. fast.ReplyDelete
Great ideas, everyone. We're actually carving out some time tomorrow (Friday) to sit down with these ideas and come up with ways to pull all of them off in a cool/useful/informative way. We'll work them into the schedule (really, we do have one) and roll them out on our Tech Tuesday's.ReplyDelete
Keep the input coming!


text:
local food: 1/25 of 49
next »
Eat your way to a better world
Ruth Stokes
4th December 2013Keen to save the world but don't want to end up in a Russian prison? In the second of her 3-part 'Activism for Busy People' series, Ruth Stokes suggests changing the way you source your food as an approach to activism that won't turn your life upside down. more...
How do you feed a city of 117,000 people sustainably?
August 30th, 2013
Charlie TavernerExeter might be affluent and hungry for locally produced, sustainable food, but in common with other towns and cities across the UK, independent retailers, producers and food entrepreneurs face an uphill challenge, reports Charlie Taverner
In season now: what to eat during May
Amy Halls
30th April, 2012Slow Food UK CEO, Cat Gazzoli, dips into the UK's forgotten flavours to bring us her gastronomic pick for May more...
Five of the best… country pubs
Rachael Stubbins
23rd April, 2012Fresh, locally sourced produce, real ale and cosy fireplaces: the Great British country pub is one foodie tradition that's not going anywhere. Rachael Stubbins rounds up five of the best more...
In season now: what to eat during March
Ben Hudson
5th March, 2012Spring has (whisper it) sprung, so make the most of the fresh greens and foraged treats popping up in winter's wake. Gardening expert James Taylor suggests five to get stuck into more...
In season now: what to eat during February
Ben Hudson
30th January, 2012It's the month of love, so warm the cockles by tucking in to wonderful seasonal fare. Big Barn founder, Anthony Davidson, shares his February favourites more...
Five of the best…organic veg box schemes
Ruth Styles
16th January, 2012Whether you're looking for seasonal veg or slaughter-free milk, Britain's box schemes make avoiding the supermarket a cinch more...
In season now: what to eat during January
Ben Hudson
9th January, 2012Love British Food's Alexia Robinson talks seasonal eats, New Year's resolutions and a gastronomic alternative to the Olympics more...
Ten of the best…farm shops
Vanessa Jones
4th November, 2011Offering the ultimate in locally produced food, Britain's farm shops are a culinary national treasure more...
The Ecologist guide to greening Christmas
Ruth Styles
1st November, 2011From food to fun, we've got the skinny on how to make this year's festivities the greenest ever more...
In season now: what to eat during October
Henry Gass
3rd October, 2011Beetroot, apples and carrots are all part of October's culinary repertoire. Top chef, Theresa Webb of the Kitchen Buddy Culinary School picks her favourites more...
Ask the Ecologist: Which is best - local or organic?
Ruth Styles
14th June, 2011Green Living Editor Ruth Styles answers your eco-lifestyle dilemmas. This week it's the question of local versus organic produce under the spotlight more...
local food: 1/25 of 49
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Five of the best... environmentally friendly cookbooks
Valentina Jovanovski
13th June, 2011Greener eating doesn't have to mean compromising on taste or quality, as these five books, reviewed by Valentina Jovanovski, prove more...
Top 10…eco-friendly eateries
Valentina Jovanovski
13th June, 2011Looking for a fabulous place to eat without compromising on your eco-friendly lifestyle? Valentina Jovanovski serves up 10 restaurants that combine good eating with a green ethos more...
What is a community orchard?
Matilda Lee
6th May, 2011The pioneers behind Apple Day - Sue Clifford & Angela King of Common Ground - have recently published a handbook on community-owned fruit orchards. Here they give the Ecologist their top tips and advice on getting started more...
The cheese wedding cake: the cruelty-free choice
The Ecologist
25th April, 2011Sink your teeth into a cheese wedding cake and leave concerns about pesticides and battery hens behind more...
Top 10…UK farmers' markets
Jeff Holman
15th April, 2011From local specialities to homemade treats, shopping at Britain's farmers' markets is a great way to get stuck into premium produce and support local farmers. Jeff Holman rounds up some of the best more...
Forget Nori: Laverbread is the seaweed to savour
The Ecologist
14th February, 2011Parsons Pickles' Welsh laverbread might not look particularly promising but it does pack a seriously nutritious punch
FARM: shop - East London's radical experiment in food growing and community building
David Hawkins
14th January, 2011FARM: shop in Dalston is a revolutionary new take on urban food self-sufficiency: a cafe and community hub with its own rooftop chicken coop, pigs and floating garden more...
How we can make local food work for all
Jennifer Smith
27th December, 2010The aim of a dynamic, lottery funded project is to make it both physically and psychologically easier for people to engage with local food more...
Life without supermarkets: community action is the best way to beat them
Laura Laker
10th August, 2010A hypermarket victory in Hackney demonstrates how local groups can help protect community shops... more...
How to campaign for better food
Zofia Walczak & Matilda Lee
29th June, 2010Concerned about the state of your food? Here are some ways to tackle the problem at root - from community gardens to animal welfare more...
Committing to a life without supermarkets
Laura Laker
14th May, 2010No-one enjoys supermarket shopping. But kicking the habit requires conviction, as Laura Laker reveals in the first of a new series... more...
Beef: an interactive buyer's guide
Darina Allen
1st February, 2010Do you know your clod from your foreshin? Learn more about rare, cheap cuts of beef (and why local and well-hung meat is best) in this interactive guide from chef Darina Allen more...
CASE STUDY: turning farmland into allotments
Dorienne Robinson
6th October, 2009Chyanhall Allotments in Cornwall has provided a successful model for farmers and landowners to generate income while providing a grow-your-own space for the community more...
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subset: commoncrawl


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Results 71 to 80 of 101
Reasoned opposition, on the other hand, is good for everyone.
Senior Member
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- Porcupine/Hollywood, FL & Parmistan via Elbonia
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Posted On:
9/19/2009 5:46pm--Read this for flexibility and injury prevention, this, this and this for supplementation, this on grip conditioning, and this on staph. New: On strenght standards, relationships and structural balance. Shoulder problems? Read this.
My crapuous vlog and my blog of training, stuff and crap. NEW: Me, Mrs. Macho and our newborn baby.
New To Weight Training? Get the StrongLifts 5x5 program and Rippetoe's "Starting Strength, 2nd Ed". Wanna build muscle/gain weight? Check this article. My review on Tactical Nutrition here.
t-nation - Dissecting the deadlift. Anatomy and Muscle Balancing Videos.
The street argument is retarded. BJJ is so much overkill for the street that its ridiculous. Unless you're the idiot that picks a fight with the high school wrestling team, barring knife or gun play, the opponent shouldn't make it past double leg + ground and pound - Osiris
--Originally Posted by chubbychaser
geniuses developed new technologies that enabled the unfettered breeding of dumb fucks that idolize spoiled whores. anyone ever seen the movie idiocracy? is it a good thing this "badass" as phrost named him saved these backward shits from darwin? all in favor of eugenics say aye.
what a prick
- Join Date
- Aug 2009
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- 25
Posted On:
9/20/2009 8:23am
Style: (Beautiful) Spring Roll--
CLICK & WATCH: I got BULLSHIDO ON TV!!!
"Bruce Lee sucks because I slammed my nuts with nunchucks trying to do that stupid **** back in the day. I still managed to have two kids. I forgive you Bruce." - by Vorpal
Guy Who Pays the Bills and Gets the Death Threats Style: MMA (Retired)--
Registered Member
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- Sydney
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Posted On:
9/20/2009 10:24pm
They'll die anyway, is a great idea. That way we don't need ANYTHING at all. ChubbyChaser has a deathwish fine. Starve yourself to death then asshat...me, I like the idea of families not dying slowly and horribly, even if it's far away. You have to be a certain kind of stupid to relish what's going on.
You may not know it, Chub...but you're stated minset (who knows what you're actually thinking) is more of an argument against Eugenics than anything we could say. You sound privileged, and so, how could you have turned out as such a dick? Let the masses produce our heroes, and not leave it up to you...that's much better.
AND we don't swing from the Mod's nuts. You're looking for MAP. Just don't cuss them out, it's naughty...they'll ban you.


text:
Issue 5 - February 2013
View extended feature stories, exclusive video, photos and the answers to the games pages from the February 2013 edition of Breakaway Magazine.
03 Feb
The Chicago Wolves needed a spark. They needed more power. More scoring. More energy. They needed Darren Archibald.
03 Feb
Get answers to the games from issue 5 of Breakaway Magazine.
14 Feb
Visit Breakaway Online to flip through and download a digital version of this month's Breakaway Magazine, as well as read extended features stories and get the answers the game pages!


text:
Treeces propose plan to operate Toledo Express AirportWritten by Sarah Ottney | Editor in Chief | email@example.com
Dock David Treece's brain is whirring with possibilities, but he knows he needs to keep his feet firmly planted on the ground if his dream is ever going to take flight.
The Toledo native, along with his father Dock and brother Ben, is interested in taking over operation of Toledo's airports from the Toledo-Lucas County Port Authority.
Dock is president of Treece Investment Advisory Corp. and his sons are both partners in the family-owned and operated Toledo firm. The Treeces are also Toledo Free Press contributors. They have been researching the feasibility of their idea for the past three years, but started to get more serious this spring. This summer, they hired a consultant and have incurred "significant personal expenses." They declined to name their consultant or his company, but described him as a world-renowned expert in aviation operations and airport privatization.
Toledo Express Airport and Toledo Executive Airport are owned by the City of Toledo and have been operated by the Port Authority since 1973. Under its current lease, the Port is set to operate the airports through February 2023.
The Treeces would operate the airports as two new entities: Toledo Airport Operations Company and Toledo Airport Facilities Company. They estimate they are a couple of weeks from submitting an official proposal.
"If we can do what we say we can do, it would be very profitable," Dock said. "We're not a charitable organization. If we can't do what we say we can do, we're going to lose $650,000 next year. But we think we can do some things differently and we think we can attract some business and we're willing to risk our money to do it."
Native sons
Dock, a Tennessee native, has lived in Toledo since the mid-1970s. His sons were both born in Toledo. They graduated from Sylvania Northview High School before attending the University of Miami in Florida, where they graduated with bachelor's degrees in business administration. Dock David focused on finance while Ben focused on international finance and marketing.
"Ben and I decided, both of us independently, that we were coming back to Toledo after college and since we got back we have been wholeheartedly on Team Toledo," Dock David said. "We want to see Toledo succeed. We want to do anything we can to help this region grow and develop."
Although none have airport management experience, the elder Treece has been a licensed pilot for 30 years and has owned an aircraft leasing company and air ambulance. He currently owns and flies one small private plane he uses for business.
"I've been in and around aviation for over 30 years," Dock said. "I've been involved in a lot of different facets of the industry so I am not a neophyte in the aviation industry, although I have never owned or operated an airport."
Addressing a criticism that he and his sons don't have the technical expertise to operate an airport, Dock bristles slightly.
"The Port board doesn't either, from that standpoint," Dock said. "I'm a businessman. I've been in business all my life. If I don't know something, if I don't know how to do something, I know how to hire people who do."
"It's like arguing you can't hire someone to be a hospital administrator because what do they know about open heart surgery?" Dock David added.
Some eyebrows have been raised at the age of the Treece brothers — Dock David is 26, Ben is 25 — but their father said he feels their youth is an asset.
"If you look at history, you'll find that innovation comes from young people," Dock said. "Innovation doesn't come from old people. We fought the battles. We know where all the land mines are. To do anything exciting in life, you can't know where the land mines are. If you do, you stay out of the field."
Dock said he has been critical of Toledo's airport operations since at least the 1980s.
"When Dock [David] came back from college and we started lamenting about the problems, he said, 'Well, why don't we do something about it?' and I said, 'You know what? I've fought that battle for years. I don't think there's anything that can be done, but if you want to chase it, chase it.' So I've supported him all along the way, both financially and emotionally, and with ideas and wisdom, I think. But it's his deal. He's put it together."
Mayor Mike Bell, who will be out of office in January after losing to challenger D. Michael Collins in the Nov. 5 election, said it would be "irresponsible" not to at least consider their proposal.
"We don't have what their plan is going to be so we're just going to have to wait and see what it is. It could be something great or it may not be something that works. We'll just have to wait and see," Bell said Nov. 4. "In trying to be proactive you should look at everything."
Bell said either way he's pleased local investors are interested because it shows they care.
"I have an appreciation that businesspeople in the area are at least trying to figure out how to get engaged in helping Toledo and Northwest Ohio," Bell said. "If we have those types of people starting to buy in and putting their money into plans that means they have confidence we can turn this place around and that's a good thing for Toledo and Northwest Ohio."
On Oct. 30, during a live Toledo Free Press/Toledo News Now debate televised on FOX Toledo, Collins said he would be open to the possibility.
"An airport is crucial to be able to develop our area," Collins said. "New energy may be necessary to kickstart [it]."
Early emails
Dock David first reached out to Port President and CEO Paul Toth regarding the airport on Dec. 10, 2010. Toth said he was and is somewhat skeptical, but that the Port is open to discussion and will support whatever the city decides.
"We've seen some good successes at the airport, but frankly we're in the shadows of Detroit Metro so it's constantly a struggle," Toth said. "We are still looking forward to having some more clarity on what the Treeces have in mind and look forward to continuing those discussions."
'Circumventing' Council
On March 28, Dock David reached out to Dean Monske, president and CEO of the Regional Growth Partnership, requesting "urban renewal/redevelopment plans" passed by City Council. Monske referred him to Deputy Mayor for External Affairs and Economic Development Paul Syring.
The Treeces said a sentence in one of Dock David's emails to Syring about circumventing City Council was taken out of context.
In an April 1 email to Syring, Dock David wrote: "We're just trying to explore as many different options as are available for working out a deal on the airport with minimal involvement from city council. For that reason, I thought I may find items of interest in urban renewal/redevelopment plans already passed by council, which may allow us to circumvent or more easily navigate various parts of the process."
"There was no intent of cutting City Council out of the agreement," Dock said. "What we were doing was saying, 'Listen, if we're going to operate the airport, we have to have the ability to bring in people and sell them property to build a facility.' If down the road we get somebody who wants to put in a facility, we don't have time to drag everything through City Council to make a decision about whether or not we're going to sell them a piece of property. We have to have the ability to execute that in a timely manner. We know of three or four deals that have died out there because that ability did not exist with the operator."
"I want to cross my T's and dot my I's, but I know whatever we put together, when it comes before [City Council], I want it to come before them once. I don't want to have to come back in front of them every time we want to do anything," Dock David added.
'Time kills all deals'
Dock said Toledo Express has a reputation within the aviation community of being slow and difficult to work with.
"The reputation within the industry about Toledo Express Airport is not one where someone wants to come and start a business," Dock said. "As our aviation consultant told us, 'Time kills all deals.'"
Toth conceded that private business can move faster than public entities, but said the Port Authority recognizes its "responsibility to be pro-business and to move quickly."
"We still do our due diligence, but we've been able to move very quickly as it relates to business opportunities," Toth said.
Although the Treeces weren't yet planning to go public when the story broke Oct. 30, Dock David said he has received an overwhelmingly positive response to the news and the attention has helped generate more interest. Within hours, he said, aviation-specific websites were abuzz.
"There was clearly excitement about people understanding this was a possibility," he said. "It got a lot of people talking about this issue and starting to think about it, which was a good thing."
"It only pushed the timeline up about two weeks," Dock added. "Unfortunately, it became a political issue, which we didn't want it to be because it's too important for the region to be a political issue."
A lengthy transition period would likely be needed.
Toth estimated the transition process would take six to 10 months.
"We would need to work with the Port Authority to understand what processes and procedures they have in place and that's to say nothing of sitting down with the FAA (Federal Aviation Administration) to make sure we don't violate any of the conditions of those loans and grants that we have been given so that neither the city nor the Port Authority nor us are asked to repay several million dollars in loans and grants that were given potentially 20 years ago for a capital improvement project," Dock David said.
"It would not be instantaneous, where City Council passes a resolution and the Port Authority hands us the keys on the way out the door and tells us the alarm code. It's a little bit more complicated than that."
Toledo's regional amenities — its access to the Great Lakes and the crossing of Interstates 80, 90 and 75 and its location within 500 miles of 60 percent of the North American population — allowed Toledo Express to flourish during peak economic conditions. But when economic conditions soured, airport activity dried up.
From the skyrocketing price of jet fuel that has hurt the 50-seat regional jet market to the numerous airline mergers to federal deregulation, the aviation industry has seen many changes during the past 40 years, Toth said.
"It's a matter of sheer economics," Toth said. "It's not a matter of how well you manage or anything else. It's just a matter of pure economics of the industry."
Toth said the Port is projecting a loss of about $300,000 at the airport for 2013, similar to last year.
"We've reduced some of our staffing and leased a couple of hangars out that hadn't been leased, so we're doing about $375,000 better than our budget," Toth said.
The airport has been in the red since 2011.
However, since 2001, the airport has generated $14.6 million in net operating revenue, for an average of $1.2 million per year. The most profitable recent year was 2002, when Port records show a net operating revenue of nearly $2.5 million.
"Every hangar we have out there at the airport is full, which wasn't true four or five years ago," Toth said. "We feel pretty good about the fact that there's really no space available out there at the airport."
The makeup of the Port Authority board has also changed, from several members with pilot's licenses or aviation backgrounds to mainly bankers, Dock said, but Toth said he doesn't feel that's an issue.
"Being a pilot doesn't necessarily give you aviation experience other than flying an airplane, so I don't think that is a detriment to our board or our organization," Toth said. "We reach out, we hire experts and consultants to help us think through things and implement things. I think we've done a great job of managing through some difficult times in the aviation industry."
Dock David said he would be interested in maintaining ties with the Port.
"We don't want to kick them out of the airport and never welcome them back," Dock David said. "They've done a lot of things exceedingly well and we want to help them do the things they've been very good at doing. We actually hope to form a long-term partnership to help bring the Port Authority into finance development of facilities for companies at the airport that we can attract to Northwest Ohio."
Among the business interests the Treeces said they have heard from or would pursue include current businesses at the airport looking to expand, defense contractors, plane refurbishers, maintenance facilities, refueling stations, pilot training programs and a school that wants to start an aviation program.
The Treeces insist the plan they are developing will not involve any firings — and may even add jobs.
"Our plan is to use the operations to attract business, which will create jobs," Dock David said.
The Treeces said they would also look for inefficiencies.
"Fuel farms are a great example. There are a lot out there and it was set up in a segmented, ad hoc way," Dock David said. "Why have seven fuel farms when you can have a smaller number, more cooperation among the tenants out there, fewer EPA inspections, less insurance?"
One undertapped market is business travelers, Dock said.
"People who are very sensitive to cost, not time, will use Detroit because Detroit will be cheaper but time-consuming," Dock said. "People who are sensitive to the value of time more than they are to dollars, there is a marketplace for those people in Toledo."
180th Fighter Wing
The Ohio Air National Guard 180th Fighter Wing should not be affected by a change in operator, Dock said.
"What would happen to the 180th is not up to us, and it's not up to the City or the Port Authority either. It's up to the military," Dock said. "We would do everything we could politically and practically to keep the 180th, but in 2015 when the next BRAC (Base Realignment and Closure) closings come, 180th could well be an issue.
"You have to look at what's going on in the bigger picture. That's what no one seems to do. The military is transitioning away from using fighters and toward using drones. We've done nothing out here to attract the drone industry and if the fighters go away, what have you got? There is literally nobody looking down the road and saying, 'Where are things going and why are they going there?' There are a lot of things we could be doing, I think, to bring new aviation industry to this area that I don't see anybody doing."
FAA Pilot Program
The majority of U.S. airports are operated by a public entity like a city, port authority or county, Toth said. A few are operated through a management agreement with a third-party private entity, generally accompanied by a hefty management fee.
"We've asked for none of that. We haven't asked for a management fee and we've agreed to indemnify the city and the taxpayers against almost three-quarters of a million dollars in losses," Dock said.
In 1996, the FAA established its Airport Privatization Pilot Program. The program permits up to 10 public airport sponsors to "sell or lease an airport with certain restrictions, and to exempt the sponsor from certain federal requirements," according to FAA.gov.
"We're aware of the FAA privatization program," Dock David said. "We've tried to structure our proposal to give us the flexibility to try to get into that program, which is a time-consuming process, if we choose to go that route in the future. However, it's not our plan at present."
The only airport currently operating under the program is Luís Muñoz Marín International Airport. The airport is owned by the Puerto Rico Ports Authority and managed by a private company. Airglades Airport in Clewiston, Fla., has had its preliminary program application approved and is currently negotiating a deal with a private operator.
The first airport to operate under the program was Stewart International Airport near Newburgh, N.Y., which participated from March 2000 to October 2007, operated by a United Kingdom-based company. The airport is now operated by the Port Authority of New York & New Jersey.
However, Dock said privatization of airport operations is more common than one might think.
"Gary, Ind., is in the process right now, even as we speak," Dock said. "They announced last week they are working out a management agreement with a company much like what we're trying to do in Toledo."
Russell Mills, an assistant professor of political science at Bowling Green State University, wrote his master's degree thesis on airport privatization and previously worked in Washington, D.C., as a policy analyst for the FAA.
"There are quite a few things that have been omitted from the discussion, namely the fact that because the airport has received federal grant funds, they are prohibited from using airport revenue for non-airport purposes, such as the distribution of profit without FAA approval," Mills said.
"All the money that is collected on an airport — landing fees, terminal rent — has to stay at the airport for airport use only. That is key. It's up to the FAA to determine if they will allow you to use the money off-airport," Mills said. "That's why there has not been much full privatization of airports in the U.S."
Mills' thesis concluded that all the regulations and restrictions placed on airports as part of the FAA's Airport Improvement Program make it difficult for private-sector operators to make a profit and for public-sector owners to have influence or control over the operations. Also, if the private sector firm fails or goes bankrupt, the public sector operator may have to reassume control of the airport, potentially incurring a loss.
"There's a lot of financial risk on this from both ends," Mills said.
The Treeces have said they are interested in discussing the options that exist for purchasing or selling nearby parcels of land.
"We wanted the option because, down the road, if we get viable tenants to come in who need to buy pieces of property that are referred to as not critical for aviation, we wanted to be able to buy from the city and turn around and resell that property to a private entity that would want to build a facility and operate it near the airport," Dock said.
"The best way to get more revenue in an airport is to have more service running through it," Mills said. "What can the Treeces do to bring more air service to Toledo Express? I'm curious what their plans are for air service development, more so than what they are going to do with the land."
"[Their plan] might be perfectly sound, but these are the questions that need to be asked and answered."
Tags: Airglades Airport in Clewiston, Airport Privatization Pilot Program, Ben Treece, City of Toledo, D. Michael Collins, Dean Monske, Deputy Mayor for External Affairs and Economic Development Paul Syring, Detroit Metro, Dock David, Dock David Treece, FAA, FAA Pilot Program, Federal Aviation Administration, Fla, Luís Muñoz Marín International Airport, Mayor Mike Bell, Ohio Air National Guard 180th Fighter Wing, Port Authority of New York & New Jersey, Port President and CEO Paul Toth, president and CEO of the Regional Growth Partnership, Puerto Rico Ports Authority, Russell Mills assistant professor of political science at Bowling Green State University, Stewart International Airport near Newburgh N.Y, Sylvaina Northview High School, Team Toledo, Toledo Airport Facilities Company, Toledo Airport Operations Company, Toledo Executive Airport, Toledo Express Airport, Treece Investment Advisory Corp.


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Learn how to build a responsive portfolio site to showcase your art, photography, writing, or other content with HTML, CSS, jQuery, and some easy-to-use frameworks.
Shows designers how to use Muse to create HTML-based web sites using a toolset familiar to anyone who's used Photoshop, InDesign, or Illustrator before.
Learn to create UI elements, web graphics, wireframes, and functional mockups that transition beautifully and easily to production with Photoshop.
Reveals how designers can create vibrant web graphics, wireframes, and complete web site mockups in Photoshop with navigation bars and buttons.
Discover CSS gradients, and add depth and texture to your web designs while reducing load times.
Create vibrant web graphics, wireframes, and complete web site mockups with the strong layout and color management tools in Adobe Illustrator.
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Immediate family members, i.e., a spouse and/or unmarried children under 21, may apply for J-2 visas to accompany exchange visitors to the U.S. No other family members are eligible for J-2 status. Each person in J-2 status must have his or her own DS-2019. If you have dependents and would like them to join you at some point during your stay at NYU, notify your department of this when you are asked for information for your visa application.
Once in the U.S., individuals in J-2 status are permitted to apply for work authorization from the U.S. Citizenship and Immigration Services (USCIS).
If your dependent has no plans to work and no intention of staying longer than three months, the B-2 (tourist) visa or the Visa Waiver Program is a fine option for visiting you in the U.S.
All Exchange Visitors (J-1) and their J-2 dependents are required to maintain health and accident insurance coverage during the entire time they participate in an Exchange Visitor program. See the Health Insurance Requirement section for more information.
The B-2 status is appropriate for a cohabitating partner or significant other who is not eligible for dependent status under the principal scholar's nonimmigrant visa classification. This is true for both opposite and same-sex partners. B-2 classification may also be used by a spouse or child who qualifies for a dependent status but for whom it may be inconvenient or impossible to apply for the proper H-4, J-2, or other derivative visa.
If such individuals plan to stay in the United States for more than six months, they should ask the Department of Homeland Security (DHS) for a one-year stay at the time they apply for admission into the U.S.. If needed, they may thereafter apply for extensions of stay using Form I-539, in increments of up to six months, for the duration of the principal alien's nonimmigrant status in the United States.
OGS sponsors two programs especially for spouses of international students and exchange visitors. These include the International Spouses/Partners English Program and the International Spouses/Partners Group.


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Our very first From Plate to Page workshop is approaching like a speeding train coming at us head on and we are tied to the tracks (though no Damsels in Distress, we four!)! I have been neck deep in conversation and preparation with Ilva, Meeta and Jeanne, tying up loose ends, planning the menus, dealing (happily) with our fabulous sponsors and finalizing details for our own writing workshop sessions with Jeanne so I have had very little time to devote to my own blog and my own dear readers. Bear with me for just a little while longer then hopefully I will be back with you a little more often.
But I must backpedal a bit first. Lael was far from the first of her family whose notice was brought to my attention. It was actually in Italy about 15 years ago that I first learned of the illustrious name of Hazan. Living in the center of Milan, there was never a doubt that such a reader as I would not rapidly discover the tiny, dark English bookstore barely off the beaten track, slightly askew from the main stretch of road that rambled and bustled through my part of the city. I would spend hours in that warm, homey space, heaven for the book passionate, my fingers skimming softly along rows of book spines, murmuring titles softly under my breath. Occasionally, one would call to me, luring me into the pages between an intriguing cover or arousing my curiosity with a catchy title. I would carefully pull it from amongst the others, slide my hand down the cover as against a lover's bare skin, hold it up to my nose and, eyes closed, breathe in the luxurious bouquet like a fine wine, the new book aroma making me dizzy with thoughts of quiet childhood moments nestled in an armchair or in the branches of a favorite tree, hidden from the world, losing myself in an adventure. Or I, already fascinated by food and cooking and the magic of a great cookbook, would wander over to the cookbook shelves and scan the meager offerings. And there it was, Marcella Hazan, the name veritably jumped out into my waiting hands, book after beautiful book on, yes, Italian cuisine. But as new a cook as I was, it was all too overwhelming for me and, losing all confidence, I always came to the conclusion that I simply could not live up to her recipes, my novice to her master, and sadly I would walk away, back out into the harsh Italian sunlight and find my way back home with yet one more Charles Dickens carefully tucked under my arm.
Many, many years later, traveling through space and time and happily ensconced in my new life, somewhat more confident in my cooking abilities, albeit much more secure in my talent as a writer than ever a cook I could be, I published my first articles on The Huffington Post. And lo and behold, the appearance of the second illustrious Hazan in my life: Giuliano left a warm, exuberant comment on one of those pieces I had written. And contact was made, Facebook and Twitter, such a charming, friendly man. And this connection followed quickly by an introduction to his wife, Lael. Oh we found each other without his help but the excuse was there to meet. And meet we did and slowly but surely a friendship bloomed across the miles, flying over that wide expanse of ocean. And finally, finally I bought a cookbook by a Hazan, Giuliano.
Far from Italy now, much too far for my own good, flipping through Every Night Italian brought all the sights and sounds, odors and flavors of my fabulous years in that marvelous country, a country where I truly learned the value of good food, ingredients straight from the dirt, simple cooking that turned those basic ingredients into something delectable, homey yet luxurious all at once. Arrosto, spezzatino, carciofi, budino and crostata, words that jump out at me from the page, are words heavy with memories for me, the first language of food for my baby boys, words infused with our seven years in Italy. My courage now stronger after years of experimenting and learning, I decided that it was time to delve into this book and….cook. And cook I did.
I began with Ossobuco in Agrodolce, Sweet and Sour Braised Veal Shanks, a twist on the traditional Ossobuco that I love so well, a favorite family meal. Normally I would serve this with a traditional Risotto alla Milanese, yellow saffron risotto, but selected instead Giuliano's Risotto ai Pepperoni e Pomodoro Fresco, Red and Yellow Pepper Risotto, just to try two of his recipes at once. The meal was such an incredible success that several days later I made Pollo alle Olive Verdi, Chicken with Green Olives which, he explains, was actually first published in Marcella's Italian Kitchen!
And an exchange of birthday gifts between Lael and me, who happen to both have birthdays in January, and I became the thrilled owner of How to Cook Italian, Giuliano's third cookbook. Well, the book quickly filled up with tiny yellow stick-its bookmarking so many must-make recipes that it was truly hard to choose. But I settled on one filled with memories, a family favorite from Italy, Torta di Ricotta, a simple but far-from-humble Ricotta Tart, a special treat ordered after so many meals in so many Italian restaurants during those heady Italian years in Milan. And how was it? I must admit here that I had trouble with his pie crust, possibly because I had no food processor and it didn't quite come together by hand (I felt it needed more butter), so I fell back on my own Sweet Pastry Crust. But the filling was a snap to put together, baked up beautifully, and created a simple yet luxurious, light yet creamy and just perfectly, tenderly sweetened ricotta tart and one that I most definitely will be making over and over again. JP swooned in delight and satisfaction with each mouthful, a sure sign of a great recipe in my home!
I already have so many recipes bookmarked that I will most definitely be making: the Torta della Nonna, Grandmother's Custard Tart, Fettuccine or Risotto with Artichokes and of course Lael has heartily suggested that I make Giuliano's Tiramisu and compare it to my son's, all recipes from How to Cook Italian and his stunning Crostata all'Arancia, a Sicilian Orange Tart, and an incredible-sounding Semifreddo al Caffé from Every Night Italian. Do I have your attention yet?
Now, don't think that I am going to give you every recipe from his wonderful books. No, no, you must go and find at least one of Giuliano's Italian cookbooks very soon and make it your own to caress, ogle, stroke, read in the privacy of your own home. And cook. And cook. And cook. He offers us Italy in between the covers, simple, clean, flavorful dishes redolent of tradition and home.
Here is one recipe from each book, just enough for you to try and be tempted once you discover how easy and how fabulous they are. And if you are hungry for more delightful, delectable, thoroughly Italian recipes, visit Lael and Giuliano's own blog The Educated Palate where you can also savor and enjoy Lael's wonderful writing, her tales of family life and family cooking with some travel stories and fascinating facts and information thrown in. Thanks and a hug to Lael for being such a wonderful friend and to Giuliano for bringing me back to Italy in my own kitchen.
OSSOBUCO IN AGRODOLCE (Sweet and Sour Ossobuco)
From Every Night Italian by Giuliano Hazan
As Giuliano writes, this is a "different approach to the usual ossobuco… It is cooked with vinegar and raisins, whose sweet and sour flavors…complement the richness of veal shanks splendidly." I say this is a stunning dish whose complex flavors and succulent, fall-off–the-bone-tender veal are my version of heaven.
¼ cup golden raisins
2 cups yellow onion, very thinly sliced crosswise
3 Tbs extra-virgin olive oil
2 to 3 Tbs vegetable oil
About ½ cup flour, or enough to coat the veal
Four 1 ½-inch-thick pieces veal shank or veal for ossobuco
Freshly ground black pepper
1 small beef bouillon cube (I use chicken)
1 Tbs shredded fresh basil leaves
½ tsp chopped fresh thyme leaves
1 tsp grated lemon zest
Place the raisins in a small bowl and cover with warm water.
Put the onion slices and the olive oil in a heavy braising pan large enough to hold all the veal in a single layer (I used my large Le Creuset Dutch oven). Place it over medium heat and sprinkle the onion lightly with salt. Cook until the onion turns a light caramel color. It may be necessary to raise the heat at the end to get the onion to color.
While the onion is cooking, put enough vegetable oil in a large skillet to come about ¼ inch up the sides and place it over high heat. Place the flour on a plate, roll the veal shanks in it and shake off the excess. When the oil is hot, carefully slip in the meat and brown it on both sides. Transfer to a platter and season with salt and pepper.
Once the onion is colored, raise the heat to medium-high. Add the vinegar and let it bubble for about 30 seconds. Put in the browned veal shanks. Add enough water to come halfway up the shanks and add the bouillon cube. Add the basil, thyme and lemon zest. Lift the raisins out of the water, squeeze out the excess water and add them to the pan. Cover and cook at a moderate but steady simmer until the meat is very tender, about 2 hours, turning the veal occasionally. Add more water if the water evaporates before the veal is done; you want to end up with a thick sauce. If the sauce is too watery at the end, remove the meat, raise the heat and reduce the sauce until thick enough to coat a spoon. Serve hot with Saffron Risotto.
This is one of those long-simmered dishes that gets better over time, improving as the flavors meld and the meat tenderizes in the sauce over a day or two. Simply reheat the veal in the sauce, adding a bit of water if necessary, over moderate heat.
TORTA DI RICOTTA (Ricotta Tart)
From How to Cook Italian by Giuliano Hazan
Lusciously creamy yet light and almost mousse-like, Giuliano adds chopped candied citron or lemon to the filling which I left out. Instead, inspired by my love of chopped chocolate bits in the rich ricotta filling of my Cannoli, I simply drizzled the top of the chilled tart with melted chocolate which solidifies as it hits the top of the cold ricotta filling and adds that fabulous crunch and a hint of slightly bitter chocolate flavor to the tart's creaminess as you are eating it.
1 pre-baked Sweet Pastry Crust
1 large egg
1 large egg yolk
1/3 cup granulated sugar
1/3 cup flour
3 Tbs confectioner's or powdered sugar
1 tsp vanilla
2 cups whole milk
2 cups (1 lb/500 g) whole-milk ricotta
2 Tbs chopped candied citron, optional
Preheat the oven to 350°F (180°C). Lightly but thoroughly butter a deep dish 9-inch pie pan, pie dish or springform pan.
Prepare the Sweet Pastry Pie Crust following my directions found here then line the prepared pie dish. Place a piece of parchment paper on top of the dough fitted and crimped into the dish and weigh down with pastry weights or dried beans. Bake in the preheated oven for 8 minutes. Very carefully pull the pie plate out of the oven and lift out the parchment and beans then return the pie crust to the oven and bake for an additional 10 minutes or until very lightly browned and completely set. If using a glass pie plate, you'll be able to see that the underside of the crust is uniformly golden brown. Remove from the oven to a cooling rack or hotplate.
After the crust is done, raise the oven temperature to 375°F (190°C).
Prepare the ricotta filling while the Sweet Pastry Pie Crust is baking:
Whip the egg, the yolk and the granulated sugar in a large mixing bowl with an electric mixer on high speed until the mixture is smooth, thick and creamy and pale yellow. Add the flour, confectioner's/powdered sugar and the vanilla and mix just until homogenous. Slowly pour in the milk while whisking on medium-low speed. Add the ricotta and blend thoroughly. If adding candied citron, stir it in now.
Pour the ricotta filling into the pie crust and bake until the filling is firm and begins to brown on top, 1 to 1 ¼ hours. Test by jiggling the pan gently. Remove from the oven and cool on a wire rack. Refrigerate for at least 3 hours or overnight before serving. Serve chilled, drizzled with a bit of melted chocolate, if desired.
The pie will keep for a few days in the refrigerator.


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Serene, sublime, and suffused with brilliant color, this expansive panorama from Elementem depicts a crystal clear ocean as seen from the top of a cliff. Rendered as a triptych—or image in three parts—Cliff View is mounted onto durable wood panels. It's a ready-to-hang artwork that's bound to make a serious impact in the home or office.
Reproduction photographic print mounted on 3 wood panels. Each panel measures 19.5" square and is treated with a thin layer of laminate for easy cleaning. Mounting hardware not included.
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No notification for me yet :(
Apple begins to ship initial orders for the new iPad
Looks like some of the iMore staff, readers, and forum members are already getting shipment notifications from Apple for the new iPad's they ordered on event day, March 7.
Before anyone gets too exited and thinks this means their new iPad will be arriving overnight or early next week, delivery dates via Fedex are for Friday, March 16, the official new iPad launch day. (Though in the past, courier slip-ups have led to a few lucky people getting iOS devices a day or so ahead of schedule).
If you pre-ordered your new iPad from Apple, what's the status of your order? We're tracking this like NORAD tracks Santa so let us know when you ordered, what you ordered, and when Apple says you're getting it.
And jump into our New iPad forum if you want to track along with us.
Have something to say about this story? Leave a comment! Need help with something else? Ask in our forums!
Reader comments
Apple begins to ship initial orders for the new iPad
Just checked the status, it's preparing for shipment.
Mine made it from Shenzhen to Hong Kong and has now departed Hong Kong! I wonder what the next stop will be?
Via UPS, who unfortunately almost always comes after I leave for work, so I may be waiting til the 19th unless they'll do Saturday delivery. Maybe I'll call in sick with iPad fever ;-)
Preparing for shipment (Australia)
no notification yet :(
Ordered around 2pm EST on Wednesday. The order is still in 'processing' mode, no order confirmation yet, called Apple, they said they were just too slammed but that I should at least see a confirmation at some point today. It did go from 'reviewed' to 'processing' pretty quickly, but no movement since then. I can't even login and see the full order. Delivery date of the 16th still remains though.
I just got my shipping notification. Still says it will be delivered March 16, but I'm crossing my fingers for a FEDEX screw-up. The good kind, I mean. I just jinxed myself didn't I?
I have one "Processing" and one listed as "Preparing for Shipment"
I managed to complete my order around 3:30PM EST - about two hours after the conclusion of the New iPad event. I ordered a Black, 64GB, WiFi only model.
As of ... just now ... my status on the Orders page in my Account on the Apple Store says "Preparing for Shipment." It's been that status since very early this morning.
Hopefully, it won't be long until it flips to "Shipped"!
Im a little nervous now...mine still says processing! I ordered at around 4:30 and got confirmation at 6pm. Still no shipping info.
Ordered Black 64 4G (engraved) Wednesday afternoon. Took multiple tries but got through. Got email conf later that night. Got email today saucing it had shipped. Started in china and went to HK and departed there. Say I will get on 3/16. Was going to Work from home that day do I would get right away when wife freaks out. We discussed me buying a month ago around my birthday. But still. Anyway need to go to work that day so working from home 3/15. Hopefully it comes early!
My shipping notification just came, but my iPad 16gb wifi black was just picked up from Pennsylvania (I'm in western new York) with a delivery on the 16th. Seems strange when that distance only takes a day or so normally. Maybe I'll try to pick it up from FedEx like I did with my Verizon iPhone.
Sorry but judging from that tracking number Allyson provided , it looks like a fake shipment notification! :Pducks lol
Curses....placed mine as soon as I could after the store came up after the event, Ordered 64GB Black ATT Wi-Fi/4G got my order confirmation at 4:29 Eastern Time, and as of right now mine is still processing....starting to get worried :-( even though it still says delivers by March 16th
"We're tracking this like NORAD tracks Santa"
So you're just making it up?
Like a boss, mine is scheduled to arrive on Monday, 3/12
Evidence: http://screencast.com/t/HKVOZENrF
Just got my second notice from FedEx telling me that my new iPad is in Nashville and that it will be delivered by 3:00pm on Friday the 16th.
That puts it less than two days away and I am already loosing sleep! I ordered it at 4:00 in the morning on the 8th. I know it's only a week but I am about tho go nuts. This is my First iPad.
At least I am not doing the standing in line waiting game in hopes to get one. This at least gets delivered to my door.
I ordered mine about 1.5 hrs after the event and mine is still listed as "processing" but says that it will deliver by the 16th...any advise?
I ordered mine at 11:30pm on the 7th. However I checked the box to pick it up at my local apple store. Hate having to deal with waiting around for the FedEx or UPS guy. Mine still says processing today... I just want it to say... Shipped, will be at the apple store on Friday! Is that to much to ask? It does say it will arrive on the 16th. Keeping my fingers crossed. I'm ready to upgrade from my ipad1
I ordered mine on Event day (March 7th) it was shipped within 8 hours and it was engraved. It says it will arrive by the end of the day March 16th. Today is the 12th and it's in Louisville, KY. I'm in NH. I notice most people say its being shipped via FedEx. Mine is being shipped by UPS. Hmm?
I ordered my black 16G, 4G day one of pre-orders. It way shipped from nashville via fedex over night on 3/11. I recieved a call from fedex saying i have a delivery coming on 3/13@ 10am that requires a signature. The ipad is the only package I'm expecting. Woohoo!
64 gig ordered on launch day, engraving, been sitting in Louisville since Saturday. My scheduled delivery date is Friday and had planned to work out of the house that day but I got called away - doh! I too am set for UPS delivery and went on the Apple site to pre-sign for the package.
I don't anticipate any problems but that's when they usually happen, right?
I ordered mine engraved on 3/7. Showing "Delivers on March 16th". Shipped March 9th from Shenzhen China to Chek Lap Kok, Hong Kong. Arrived in Anchorage AK on 3/10 at 841 PM, but no update since then. Transit says onetime with 3 business days to go. I am in SW FL. Would at least like to see it move to KY.
I ordered my new iPad last Wednesday, the day that Apple announced its long awaited release. Mine has been sitting in Nashville, TN since March 12th. I know someone that works at FedEx, which is the company that is delivering my new iPad, and they said that in the past the FedEx trucks would leave Nashville with police escorts all they way to Memphis, TN. Then after arriving in Memphis they would disperse to all the major surrounding cities. The overnight shipping, by my best guess, means that they would be shipped from Nashville Thursday night and arrive the next day by 3:00 p.m. Sounds like to me that FedEx has a lot of work cut out for them during the next two days.
Like many people, ordered right after the Apple presentation, and it shipped the day after from Hong Kong. Arrived in Louisville, KY on the 10th and by 12h30 EDT today (thurdsay, 15), it is still there.
I wonder how it will make it to Quebec City, Canada by tomorrow if it doesn't leave by the end of today!
I finally talked to someone at Apple customer care, and it appears my iPad will only be delivered on Monday, March 19.
It really sucks when you realize that the shipment left China and arrived in Louisville at the same time as tons of others that will be delivered today.
Why would Apple force UPS to hold on and delay a batch of iPads and not some others? Because they've been engraved??? Now that would be dumb!
Sounds too good to be true! I will give it a try anyway. I live 2 miles away from the UCF.
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ah yes, i remember it well.. there's a couple of real real tough levels later on, although the end of game baddie is surprisingly easy.
RE4 - mark have you got the special PS2 weapons yet (the laser and another one.. ) wondering if they kick ass..? also have you tried looking up ashley's skirt when she's a level above you?


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Brighter Bedrooms
Bring some color to your dreams with a bedroom makeover.
ITEM#: 14282378Cozy up in this lightweight fringed throw. The throw is crafted in Italy of 100-percent lamb's wool and comes packaged in a gift box.
|Set Include
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|See description
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After receiving this package and opening up the beautuful box it came in you just knew the throw would be high quality and feel great to the touch! It delivered on all accounts. I know $*** is a bit pricey for a throw, but the quality and the packaging are worth every penny!Read More
Bring some color to your dreams with a bedroom makeover.
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** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.


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(January 24, 2005) - Hagerstown Community College student Ray Wharton of Smithsburg was recently awarded a $1,000 scholarship from the Maryland Sheriffs' Institute.
To be considered for the scholarship, students must be in the administration of justice program with an ambition of entering the law enforcement field, have at least a 3.0 GPA, and have sophomore status.
After graduating from HCC, Wharton plans to continue his education at Frostburg with a double major in criminal justice and psychology.
Washington County Sheriff Charles F. Mades presented the check to Wharton, along with HCC President Dr. Guy Altieri and Associate Professor David Yohman, coordinator of the administration of justice program.


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Up to [DragonFly] / src / lib / libc / stdio
Request diff between arbitrary revisions
Keyword substitution: kv
Default branch: MAIN
Current tag: DragonFly_1_0A_REL
C99 update: freopen(3) with NULL 'path' argument so that it opens the same file with a different mode. At the moment, we just recycle the old file descriptor instead of storing it somewhere and using that to reopen the file, as the standard seems to require. Strictly conforming C99 applications would probably not be able to tell the difference but POSIX ones can. While I am there, update the manual page about the new functionality and correct nearby mdoc(7) markup errors. Original-work-by: Tim J. Robbins <firstname.lastname@example.com> Additional-work-by: Hiten Pandya <email@example.com>


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Find accommodations in Bethany with the hotel list provided below. Search for cheap and discounted hotel and motel rates in or near Bethany, WV for your upcoming personal or group travel. Explore the most favored Bethany, West Virginia hotel and motel rooms. Browse the Bethany area hotels to find the perfect lodging! Please use the provided map of the Bethany hotels.The Bethany center point is about the area of Bethany College and 3 miles from West Liberty University.
Bethany Hotels, Motels & Accommodations
Next 20 Bethany Hotels > [1 - 20 of 50]
Next: See My Bethany Hotels with Pricing >


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Find the perfect hotel in Indian Rocks Beach using our hotel guide provided below. Search for cheap and discounted hotel and motel rates in or close to Indian Rocks Beach, FL for your upcoming personal or group travel. Explore the most favored Indian Rocks Beach Florida hotel rooms. Review the Indian Rocks Beach hotel list below to find the perfect lodging. We also have a map of the Indian Rocks Beach hotels. Coordinating a group? Get Indian Rocks Beach Group Hotel DealsThe Indian Rocks Beach center point is approximately 4 miles from North Redington Beach and 5 miles from Lake Seminole Park.
Indian Rocks Beach Hotels, Motels & Accommodations
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Below are reviews of the city of Indian Rocks Beach, FL from an actual visitor's perspective.
|Laura S., from
|Date of Review:
|Score of City:
5.0 / 5
"Fun Experience"
Lots of nice beaches and near to everything. It also seemed safe for families.


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These are the bookings recorded for the Doris C. Gravat Detention Center for Aug. 4, 2014. Some of the people listed may not have actually spent time in jail if they posted bond and were released. Although those listed have been arrested and charged, that does not mean they have been found guilty. All bookings may be viewed online by visiting www.aikenstandard.com and clicking on the Crime tab.
Michael Edwin Lott, 37 hold for South Carolina Department of Probation, Parole and Pardon Services
Antonio Demarco Alvelo, 24 failure to pay as ordered family court bench warrant
Jarod Tarrell Bostick, 25 possession of marijuana with intent to distribute
Robert Brian Davis, 45 lottery fraud
Jerry Lee Lewis, 46 shoplifting
Raphael June White Jr., 35 unlawful possession or transport of nonferrous metals
Sharon Annette Nickerson, 56 shoplifting $1,000 or less
Chad Butler Claxton, 31 probation violation
Travis ONeal Ginyard, 30 assault and battery second degree, possession of cocaine second offense
Eugene ONeal Edwards, 27 petit larceny enhancement
Joseph Cole Morrison, 19 financial transaction card theft
Anthony Leonard Mason, 22 probation violation
Brendan Fikes, 18 shoplifting $1,000 or less
Antonio Marquise Satterwhite, 18 shoplifting $1,000 or less
Wanda Anita Mims, 32 lottery/intent to defraud
William Prescott Mhyre, 24 hold for general sessions court
Latrina Nicole Ready, 33 harassment second degree
Andre Dwayne Baskett, 31 violation of a court order of protection, assault and battery third degree bench warrant
Freddick Mickens, 50 financial transaction card forgery commitment two counts, financial transaction card theft commitment
Kevin Lee Henderson, 51 hold for Swansea Police Department
Shakina Shinell Gomillion, 25 hold for Richmond County
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Chattanooga Football Postgame Quotes
Elon at Chattanooga
Gibbs Stadium - Spartanburg, S.C.
Saturday - Nov. 10, 2012
Coach Russ
Opening Statement:
"It wasn't a very pretty win but it's a good win. I give Elon credit, they're 3-7 coming in here and they played hard and never quit. They are well coached and they had good game plans against us on both sides of the ball. We have good players that made good plays when we needed them to. I'm happy for our seniors. I'm not satisfied; I'm going to enjoy this win for about 15 hours and the 2013 season starts tomorrow. The coaching staff and I have to do everything in our power to get this program better than this. We have to be better but I'm going to let them enjoy this win and I was proud of their effort today."
on how Jacob played today:
"I don't brag on him very often but he has guts and he is a ball player. I would bet anything on him at the end of the game to hold on to the ball. He will get a first down no matter what it takes and he's done an excellent job for us this year. We had to keep the ball in his hands for the last drive to secure us getting first downs and that's what we did."
on how the corners played. Chaz Moore and Kadeem Wise:
"Chaz plays very hard. The first touchdown we put him in too tough of a situation so that's on us as coaches. The guy made a good move and I give Elon credit for that one. Other than that I thought he played excellent. The last one Kadeem looked like he was beat, but we had other guys that were supposed to be covering. That guy is a very good player and we knew he was going to be hard to cover."
On the QB
pressure today by his defense:
"Our pass rush was huge today. Davis Tull played unbelievable. Elon's coach asked if 90 is coming back and I said yes and he said "Oh no." I'll go ahead and say it he is the best defensive player in the league bar none. If he doesn't get defensive player of the year then there is something wrong with the voting. He is the best defensive player in the league."
How is he
compared to defensive ends you've had in the past?:
"Right now at this point in his career, way better not even close and one of them is playing for the Atlanta Falcons right now. He is way more dynamic and fun to watch."
on how the D-line and defense will look next year with Tull:
"The other guys on the line are going to have to compliment him. I've been proud of our defensive front all year. Derrick Lott has had an All-Conference year no question. Josh Williams has had a great year and played steady for us. Upfront we've just been good. Credit Marcus West and Nick Davison, they had them playing really well."
Elon Head Coach Jason
Thoughts on being tied at halftime 10-10:
"We came out and played pretty well. We haven't kept a ball game close at half in a while. They hit us with two big plays in the first half. I give credit to coach Huesman and that team. they have good playmakers and they got the ball in their hands."
Do you feel like
today's game was a reflection of the season?:
"All year we show signs of being a good football team and then we show signs of being a lousy football team. There is no even-flow that you want. We have a lot to do this offseason. Everyone has to get better from coaching to the players. It's the whole program and everyone has to make the commitment."
Defensively you gave
up a couple of big plays thoughts on that:
"In the first half we gave up a big catch to Robinson in the corner on the ten yard line. He just made a good play and got behind the corner. The second play we were all over the receiver (Tommy Hudson) and he just made a better play than we did. On the fumble our running back didn't think he was going to get the hand off so we just had a miscommunication there. And then we had a blown coverage on the touchdown. The two plays in the second half were really the difference in the game.
Thoughts on the
pressure UTC was putting on your quarterback.
"Their front four is pretty good. I think they have a few of those guys returning so we have our hands full for the next few years. They applied pressure the whole game, but we did some good things here and there."


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The Walking Dead
The Walking Dead Season 3 Spoiler: Will the Prison Group Forgive Andrea? – Exclusive
Andrea (Laurie Holden) is in quite the pickle on The Walking Dead: Now that she knows The Governor (David Morrissey) isn't the hookup buddy she thought he was — and that he hurt her friends, the friends who'd assumed Andrea was a goner — what will she do?
Staying in Woodbury would mean getting saddled with 70+ helpless survivors who've never truly faced the walker-filled world, which would be noble, but would also mean negotiating a new relationship with a man (The Gov) who's proven himself to be a lot darker than Andrea had ever imagined.
Making her way to the prison would mean abandoning the helpless denizens of Woodbury and convincing her former friends and allies that she's on their side.
Either way, it's not an easy path.
Wetpaint Entertainment caught up with actress Laurie Holden at the Academy of Television Arts & Sciences' "An Evening With The Walking Dead" on February 5, and she detailed the nuances of Andrea's ultimate decision: Woodbury or the prison group.
"I think she's going to be asked to choose, but I don't think that you can choose," Laurie remarked. "And it's not about the Governor versus Rick's group. There's an entire town, 75 people — of kind people, pregnant women, of beautiful elderly people. You can't say, 'Oh, I'm going to choose this group to kill those people.' There's a lot of innocent souls. So I think that it's just about her trying to make peace in the best way she can, and hopefully, she can do it."
But even if she succeeds in diplomacy, getting back into Rick and the group's good graces won't be as simple as showing up and saying hi. "Well, I don't think they're going to be very understanding about it, but [...] it is a big misunderstanding because it's not like he was doing terrible things to Rick and the group. [...] She had no idea, and she would never in a million years tolerate that because that was her family. And she loves them, all of them."
Still, it remains to be seen which family she'll side with in the end — if it comes to that.


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Friday, May 1, 2009
My clever husband was working in the scientific publishing sector many moons ago, working for a small publishing house as European editor. Not only was my clever husband in charge of European content for their weekly newspaper aimed at professionals in a specific medical field, but he was equally entrusted with the mission of unearthing golden opportunities for his bosses on the European market.
And here is where the clever part comes in: he convinced his bosses of the interest, nay the necessity, of purchasing a small, failing publishing house in their sector of interest. In Italy. Of course, clever as he is, he knew right away that they would very quickly realize that he was the only possible choice to take over and run this affair for them. Clever is as clever does, so he immediately signed up for intensive Italian lessons with Berlitz.
Mission accomplished and this is how we had the golden opportunity of living – oh yes, and working – in Milan for 7 glorious years. And thus began our love affair of everything Italian. Culinary, that is.
Yes, of course, we fell in love with Italy as well, her joyous people, her incredible landscape, her fabulous monuments, churches, art, her history, her movies and movie stars, her language. What is there not to love about Italy? But culinarily, if I may coin a phrase, Italy is indeed a gem, and one has difficulty in separating her cuisine from the rest of her attributes. It is a cuisine based on ingredients which come from her own terra, truly seasonal and fresh, healthy and luxurious in the depth and richness of flavors. Tomatoes and garlic, artichokes and asparagus, olives and olive oil and wine, tender veal and luscious prosciutto all lead to a multitude of fabulous meals. Followed, of course, by gelato or Tiramisu, cannoli or biscotti, all washed down by a smooth, rich grappa or nutty Amaretto. For most of us, Italian food stirs up images of pizza, pasta and risotto, but live in Italy for a while and you will discover treasures unheard of of: Saltimbocca, Carpaccio, Ribollita, Arancine, Olive all'Ascolane just to name a few. A world to discover.
And there is Osso Buco alla Milanese. A classic dish of this northern Italian town, our city. The dish is named after the slice of veal shank with its center bone – the "osso buco" or "the bone with a hole" – filled with tasty marrow (it usually arrives at your table with a spoon sticking out of the marrow, the better to scoop out and eat the marrow with). The veal shanks are long simmered in chicken stock and white wine, flavored with the traditional "soffritto" (chopped onion, carrot and celery, sautéed in olive oil or butter at the beginning of the cooking process), tomato and bouquet garni. Osso Buco's traditional partner and best friend is a Milanese style saffron-infused risotto, sometimes dusted ever so lightly with freshly grated Parmesan.
Occasionally he would call me from work and invite me to join him for lunch and we would eat this luscious dish at a wonderful restaurant near his office that clever he had discovered. Between the two of us we can't come up with the name of the restaurant to save our life (though 10 years or so later, we most likely still have the business card tucked away somewhere, long after the restaurant has closed), but we savor the clear, sharp memories of the taste of the Osso Buco, warm and rich, meat so tender that it falls off of the bone and melts in the mouth, scooped up in all its glory with a spoonful of golden, creamy risotto, the slight tang of the tomato and the delicate crunch of a sprinkling of toasted pine nuts, the flavors lingering behind, all these years later.
It took me many years before I found the courage to make Osso Buco. I can now make homemade pizza, dough and all, practically with my eyes closed. I am the Risotto Queen, whether saffron, Parmesan, mushroom or seafood. Clem makes the world's most amazing Tiramisu, one which has the power to induce the "vapors" in all but the most stout-hearted. Biscotti are a breeze. But the succulence and the complexity of this dish always terrified me; I thought that I was simply not up to the task. I don't remember what finally pushed me to attempt it, maybe a word from the clever one who doubts my culinary abilities not one whit, but try it I finally did. And discovered that I, too, could create a wonderful Osso Buco and bring to our table the flavor and the memories of our beloved Milano.
A little bit Mario Batali, a little bit Françoise Bernard and a little bit rock and roll
Serves 4 - 6
2 ½ lbs (1.2 kg) veal for osso buco (sliced veal shank or, if unavailable, veal shoulder) or 1 per person
4 – 4 Tbs olive oil
¾ - 1 cup (190 – 250 ml) dry white wine
1 Tbs tomato paste
1 onion + 1 carrot, both diced (you can add a branch of celery, as well)
Seasoned flour (salt & pepper), enough to dredge the slices of osso buco
1 cup (250 ml) crushed tomatoes or tomato pulp (or 3 fresh, ripe tomatoes, peeled and crushed)
3 – 4 cups (750 ml – 1 liter) chicken stock or half stock, half water
Bouquet garni or a few bay leaves + a few branches of dried thyme
Salt and freshly ground black pepper
½ lemon for juice (optional)
Gremolata (garnish):
Zest of 1 lemon
2 Tbs pine nuts
¼ cup or 2 Tbs chopped fresh flat-leaf Italian parsley
Prepare the Gremolata :
Lightly toast the pine nuts in a skillet over medium heat with no fat, tossing and watching carefully so as to pull them off the heat immediately they are golden brown.
Zest the lemon in long, curling threads.
In a small bowl, toss together the toasted pine nuts, the lemon zest and the chopped parsley. Set aside until dinner. If there is long to wait, cover with plastic wrap to keep it from drying out.
Prepare the Osso Buco :
Chop the onion and carrot along with a branch of celery if you have one on hand. Stir the tomato paste into the white wine to dissolve.
Dredge the veal in the seasoned flour (salt and pepper) to coat both sides. Shake off the excess flour.
Heat about 4 Tbs olive oil in a dutch oven or deep, heavy pot over medium-high heat until hot and sizzling when a piece of onion is dropped in. Add the veal, making sure not to overcrowd – you may need to do this in 2 or even 3 batches. Allow to brown well on one side before carefully turning each piece to brown on the other side; this will take anywhere from 5 to 10 minutes per side, depending on the temperature of the oil.
Remove the veal to a plate and continue with the next batch.
Once all the veal has been browned on both sides and removed to a plate, add a couple of additional tablespoons of olive oil into the pot if necessary. Add the chopped vegetables and, over medium heat, sautée the veg until soft and coloring golden brown around the edges, about 5 to 8 minutes. (This is what the Italians call soffritto. All great dishes and sauces start with this flavor base. The basic Southern Italian soffritto is prepared with olive oil, chopped onions and sometimes chopped garlic. In Northern Italy the most common soffritto is made with minced celery, carrot and onion.)
Add the wine/tomato paste to the cooked vegetables and cook for a minute, scraping up any brown bits stuck to the bottom of the pot.
Add the veal back to the pot along with any meat juice that has accumulated in the plate, the crushed tomatoes, the bouquet garni and salt and a generous grinding of black pepper.
Pour the chicken stock over it all until just barely covered with liquid; actually, just make sure that the veal pieces are at least half submerged in liquid. Reserve the rest of the stock in case too much boils away and you need to replenish.
Cover the pot tightly with a lid and lower the heat, allowing the osso buco to simmer for 1 ½ hours, checking once or twice on the level of the simmer and the liquid.
½ hour before the end of cooking, begin the Risotto alla Milanese (although the Osso Buco can very easily be made ahead of time, even the day before, and reheated beautifully).
When the Osso Buco is finished, taste and adjust seasonings. If you prefer, squeeze in half a lemon for a tangier, sharper flavor. I thought it would have been better with a splash of lemon, clever husband said it was perfect just the way it was.
RISOTTO ALLA MILANESE (or Risotto Giallo – Yellow Risotto)
For a more step-by-step photo explanation, see my Lemon Risotto post
2 shallots or 1 small onion, finely chopped
4 Tbs (60 g) unsalted butter, divided
2 Tbs olive oil
10 oz (300 g) Italian rice for risotto, such as Arborio or Carnaroli
1 wine glass of dry white wine
5 cups (1 ½ lt) chicken or light meat stock (if you like, you can use vegetable stock)
½ tsp saffron powder
Salt & freshly ground black pepper
4 Tbs grated Parmesan cheese, fresh Parmesan if possible + more for serving
Bring the stock to a simmer, then turn off. You want the stock to be hot or very warm when making risotto. The wine should be at room temperature.
Heat 2 Tbs (30 g) and 2 tbs olive oil in a large skillet or pot. Add the chopped shallots or onion and sauté until translucent and soft. Add the rice and stir, making sure all of the rice is coated with fat.
Stirring constantly, cook the rice for a minute or two until partly translucent.
Pour in the wine and, stirring, cook until the wine has been absorbed, which should only take a minute or two.
Pour 2 ladles of stock into the rice and cook, stirring slowly, until most of the stock has been absorbed. Continue adding the stock, 2 ladlefuls at a time, stirring almost constantly, and allowing each addition to be absorbed into the rice before pouring on more stock. The whole process should take 20 to 30 minutes until the rice is cooked tender and meltingly soft, NOT al dente!
About halfway through the cooking process, 10 to 15 minutes after having added the wine, stir in the saffron powder and a generous grinding of black pepper. Continue adding the stock until the rice is completely cooked : the rice, as I said, should be meltingly tender and soft, the risotto creamy almost like a rice pudding, not dry like a rice dish.
At this point, remove the risotto from the heat, add the remaining 2 Tbs (30 g) of butter and 4 Tbs grated Parmesan cheese and stir until well blended. Cover the pot and allow to rest for 2 minutes. Taste, adding more salt or pepper if you think it is needed, though it would surprise me, before serving.
Make sure a bowl of more grated Parmesan is on the table for those who would like to add more.
Place a healthy serving of Risotto alla Milanese on each plate. Place one slice of veal on the risotto, pour some sauce on the meat and around the risotto (not on top) and sprinkle with Gremolata. Serve immediately with the rest of the white wine and some good, fresh Italian bread.
For the perfect dinner party, finish the meal with Clem's Out of This World Amazing Tiramisu!
If you do not want to make the Risotto, serve the Osso Buco the French way with fresh egg tagliatelle; in this case, pour the sauce right on the pasta.
23 comments:
- Mary said...
What an amazing post. I love all your recipes but am actually envious
about the one for osso bucco. I live in an area where veal is unavailable and we really miss it.
- May 1, 2009 at 9:42 AM
- Jamie said...
Mary, this osso buco is amazing! Someone suggested trying it with lamb, and it should also be really delicious.
- May 1, 2009 at 9:45 AM
- Rosa's Yummy Yums said...
absolutely beautiful! Your Osso Bucco makes me drool... I love Italian food and would like to visit that wonderful country!
- May 1, 2009 at 10:23 AM
- Jamie said...
But Rosa, you are so close to Italy! Just hop in the car!
- May 1, 2009 at 10:24 AM
- asiangrrl said...
Jamie, if you can't send me Alan Rickman, I would gladly accept a whole crateful of this wonderful osso bucco. And chocolate. Separately, of course.
- May 1, 2009 at 11:03 AM
- girlichef said...
You do know that I dream of living out my days in Italy, right!? You're such a tease....this looks absolutely perfect :)
- May 1, 2009 at 11:50 AM
OMG! That look amazing. I cannot wait to try it myself.
- May 1, 2009 at 11:55 AM
- Mindy said...
This looks lovely! And I can't wait to try the saffron risotto--I lived in Spain after college, and love to use saffron whenever I can!
- May 2, 2009 at 1:54 AM
- Donna-FFW said...
What an awesome post. I love all the photos both old and your step by steps. It was truly amazing. Lovely lovely dish, I cant even imagine how delicious it must have been..
- May 2, 2009 at 5:18 AM
- Astrid said...
Oh my that looks so yummy!!
- May 2, 2009 at 7:55 AM
- Maryann said...
A+++!! This looks awesome :)
- May 2, 2009 at 8:10 AM
- Jamie said...
Maryann : coming from an Italian, that is huge! baci!
- May 2, 2009 at 8:58 AM
- ~Carole said...
Jamie, what a great post! I'm so envious of your seven glorious years of living in Italy. I was there for a week in '07. Didn't want to leave. The food. The Prosecco. The wine. The food. The people. Everything! I can't wait to go back!
Can you believe I've never tried osso buco? I think it's high-time I do, and yours will hit my kitchen here soon.
- May 2, 2009 at 1:15 PM
- Sara said...
I have never made osso buco before, but it's been on my list of things to make for ages! Your version looks amazing.
- May 3, 2009 at 8:24 PM
- Minouchka said...
Merci pour ta visite, je découvre par la même occasion ton glog ... qui fera sans doute partie des blogs à visiter.
- May 4, 2009 at 1:44 AM
- Sippity Sup said...
Osso Buco and a good story. I'd call that a perfect post. I am surprised your husband let you run that picture of yourself in the floor length negligee!! GREG
- May 4, 2009 at 7:04 AM
- Jamie said...
@Greg - I am ROTFL!!! And about the photo? What he doesn't know won't hurt him!
- May 4, 2009 at 7:08 AM
- Lori said...
The osso bucco is beautiful. I need to make this- its on my to do list. Isnt that funny how we have fears about making certain food and then we master it and we look back and say now that was kind of silly. It was easy.
- May 4, 2009 at 8:23 AM
- Maris said...
Love these photos! The osso bucco sounds amazing and so cassic. I want to go to Italy so badly, I have a love affair also but unfortunately it's from afar!
- May 4, 2009 at 6:47 PM
- The Cooking Ninja said...
This looks so good that I want to try it out right away.
- May 5, 2009 at 9:20 AM
- The Cooking Photographer said...
Seven years in Italy. Wow. I am so jealous I can hardly stand it. What a wonderful experience every day must have been!!
The time I was there was so short, just a couple weeks. I tried not to sleep so I didn't miss anything. I adore Italy.
- May 5, 2009 at 10:09 PM
- Jamie said...
@Laura - Living in Italy was truly fantastic. At the end of the 7 years we were pretty much forced to return to France and as the Italian administrative system was driving us nuts, we were happy to return to France. But literally 1 month after our return, we so regretted leaving Italy and decided that we would retire there. Truly a magical place!
- May 6, 2009 at 12:15 AM
- Chef E said...
I am not sure what happened thought I left a post? We love osso bucco in our house, and veal is my favorite (your cuts look better than what I get! I love the photos, and you must tap into the greatest of supplies!
Your wonderful pictures captures the beauty of the dish so well!
- May 6, 2009 at 1:54 AM


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