text:
Company attributes innovative people search services to its 872 Percent Revenue
Sacramento, CA – November 5, 2008 – PeopleFinders.com (www.peoplefinders.com), the premier online service
that helps consumers quickly find and connect with anyone, anywhere, today announced it has been named to Deloitte's Technology
Fast 50 Program for Silicon Valley Internet, Media, Entertainment and Communications companies. Rankings are based on the
percentage revenue growth over five years from fiscal year 2003–2007. PeopleFinders.com's increase in revenues of 872 percent
from fiscal year 2003 to 2007 resulted in a ranking of number 24 in the Technology Fast 50 for Silicon Valley.
"Deloitte's Silicon Valley Technology Fast 50 companies have shown the strength, vision and tenacity to succeed in today's
very competitive technology environment," said Mark Jensen, Managing Partner, National Venture Capital Services, Deloitte &
Touche LLP, in Silicon Valley. "We applaud the successes of PeopleFinders.com and acknowledge it as one of the very few to
accomplish such a fast growth rate over the past five years."
"Deloitte's recognition of PeopleFinders.com is testament to the inherent value delivered by our people search service – whether
a consumer is reconnecting with an old friend, performing a background check on a date, or gaining peace of mind about those
living in their neighborhood," said Bryce Lane, president and COO of PeopleFinders.com. "For nearly two decades we have been
the industry's most trusted resource for people search information, and our vision remains focused on helping consumers more
quickly find and connect with each other."
To qualify for the Technology Fast 50, companies must have had operating revenues of at least $50,000 in fiscal year 2003 and
$5,000,000 in fiscal year 2007, be headquartered in the San Francisco Bay Area, and be a company that owns proprietary technology
or proprietary intellectual property that contributes to a significant portion of the company's operating revenues; or devotes a
significant proportion of revenues to the research and development of technology. Using other companies' technology or
intellectual property in a unique way does not qualify.
Companies from the regional Technology Fast 50 programs in the United States and Canada are automatically entered in Deloitte's
Technology Fast 500 program, which ranks North America's top 500 fastest growing technology, media, telecommunications and life
sciences companies.
This year's Silicon Valley Technology Fast 50 program is co-presented by Deloitte, Silicon Valley Bank, Korn/Ferry
International, Cooley Godward Kronish LLP, Cornish & Carey Client Solutions, and ABD Insurance and Financial Services – A Wells
Fargo Company.
For more information on Deloitte's Technology Fast 50 or Technology Fast 500 programs, visit www.fast500.com.
About PeopleFinders.com
PeopleFinders.com is the premier online service that helps consumers quickly find and connect with anyone, anywhere. The
service provides comprehensive searches including people search, background checks, criminal checks, business ownership and
other public records. PeopleFinders.com is the only company that can search billions of records spanning the last 40 years,
making search results more comprehensive and accurate than competitors. PeopleFinders.com was founded in 1988 and is
headquartered in Sacramento, California. For more information, visit
About Deloitte
As used in this document, "Deloitte" means Deloitte LLP. Please see www.deloitte.com/about
for a detailed description of the legal structure of Deloitte LLP and its subsidiaries.


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With our Pre-Fab coops you get all of the needed materials to build a complete
coop. Our pre-fab coops are shipped flat packed which reduces the shipping cost
by half to most locations. Most of the lumber is pre-cut including the siding
and most of the trim. On the small and medium pre-fab coops the walls are assembled
and wired for quick assembly. On the large and mega coops some panels are pre-assembled
but the walls will need to be assembled and wired after un-packaging the coop.
The nest boxes are also pre-cut as well as the front handles. Assembly time
for a pre-fab coop will range from 6 to 10 hours for the average builder. Comes
complete with all of the framing screws, hardware, wheels, axles, lumber, wire,
roofing and screws, and a complete set of plans. All you will need to buy
are trim nails and staples for a pneumatic staple and nail gun you if you have
them. You can use 2" finish nails and 3/4" staples. If you are doing wire and
trim by hand trim screws and 3/4" poultry staples are provided.
Sizes Available:

subset: commoncrawl


text:
Parolee will be held for trial on charges of sexual abuse, battery, threats
The judge ruled in a preliminary hearing today that there is enough evidence to hold Seth Paul Dees for trial after she heard testimony from a 27-year-old woman who said Dees slapped, choked and twisted her neck to one side while forcing her to perform oral sex.
Dees, a 32-year-old parolee with a shaved head, is being charged with forcing the victim to perform oral sex, false imprisonment, criminal threats and a misdemeanor battery, according to prosecutor Andrea Tischler.
The victim, who lives in Ventura, said she met Dees through a friend when she was homeless, and Dees offered to help her to buy drugs. The woman testified in Ventura County Superior Court about five days of heavy drinking and using heroin, methamphetamine, ecstasy and marijuana with Dees.
After having consensual sex and staying with Dees for five days in two hotels, the victim said Dees got angry, held her down on the bed, became physically abusive and forced her to have oral sex.
"He threatened that he would kill me if I stopped," said the victim, adding she was very scared.
She said a woman who was in another hotel room and was trying to get drugs for them came to their room. The victim said she started "screaming and yelling" and telling the woman that Dees was trying to kill her and not to leave her.
The victim said a friend of the woman's came to the room later. During that time, she testified that she was able to get dressed, run out of the room, get into her car and drive away. A short time later after running out of gasoline on a freeway exit, she got out of the car and called police.
Under cross-examination, Dees' lawyer Russell Baker asked many questions about the victim's recollection while under the influence of alcohol and drugs. The victim said she didn't recall much of the five days she spent with Dees, and admitted sending him a text message two or three times that stated she wanted to perform oral sex on him.
She also said she willingly performed oral sex on Dees before she told him she didn't want to have sex with him.
Ventura County Superior Court Judge Nancy Ayers reminded Baker that a previous consensual relationship doesn't mean all sexual relationships that occur in the future are consensual.
The judge also admonished Dees, who is under orders to refrain from laughing during the victim's testimony. After her ruling, the judge said Dees laughed several times during the hearing.
Dees who appeared visibly upset at times in court, apologized to the judge.
In an interview, Baker said his client has never committed sexual offenses or violent crimes.
Subscribe to the Ventura County Star
Need Help? Call us at 1-877-710-6182.
Monday-Friday: 6am-3pm / Saturday: 6:30am-10:30am / Sunday: 7am-11am


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Pounds: Reality heightsWritten by Tom Pounds | President / Publisher | firstname.lastname@example.com
Businesses, economic development agencies and governments can plan and strategize with all their might to bring positive news to Northwest Ohio, but no one could foresee an interesting trend that is shining a good light on our region — television reality shows.
The past year has seen no fewer than five such programs feature people who are garnering attention for the right reasons.
The queen of this trend is Crystal Bowersox, whose runner-up journey on FOX's "American Idol" captivated fans and brought cameras and fame to her native Elliston and her song "Holy Toledo." Bowersox continues to bring good headlines, with her recent Washington, D.C. appearance to discuss juvenile diabetes.
Toledo Free Press has followed the story of Kaylee Halko, who lives with progeria, a rare condition that accelerates aging. The indomitable Kaylee has been featured on shows with Dr. Oz and Barbara Walters, and was the focus of the TLC documentary "6 Going on 60."
The Frisch family was featured on the ABC show "Extreme Makeover: Home Edition," which brought host Ty Pennington and his crew to Northwest Ohio to build a new home.
More recently, Joni Meyer-Crothers was the subject of an episode of TLC's "Extreme Couponing." On the show, she purchased more than $3,000 in groceries for less than $50 cash, with the entire haul donated to local charities. Meyer-Crothers expects to make a return appearance on the show; Toledo Free Press will keep you updated on her philanthropic efforts.
On July 5, Dana Iliev and Lori Jacobs won the competition on a Tim Burton-themed episode of Food Network's "Cupcake Wars." As we reported in September, Toledo natives Iliev and Jacobs worked together at Grumpy's in Downtown Toledo, becoming good friends. Jacobs briefly moved to New York City, and when Iliev would visit, the pair would explore cool food ideas to bring back to Toledo.
The cumulative effect of all these positive appearances is to introduce the nation to Northwest Ohioans who have good stories to tell and who bring good attention to our region. You can't buy that kind of publicity, but hopefully we can cash in on it by showing the world what a great place Northwest Ohio is to live.
Thomas F. Pounds is president and publisher of Toledo Free Press and Toledo Free Press Star. Contact him at (419) 241-1700 or via email at email@example.com.
Tags: American Idol, Crystal Bowersox, Cupckae Wars, Dana Iliev, Extreme Couponing, Extreme Makeover: Home Edition, FOX, Grumpy's, Joni Meyer-Crothers, Kaylee Halko, Lori Jacobs, progeria, Publisher's Statement, Tim Burton, TLC, Toledo Free Press, Tom Pounds


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Ticker: CMGO:OTCQB
Last Close: $0.0075
% change 25.00%
CMGO shares jumped 25% today on monster volumes of 4.7 million shares traded – you bet there's going to be quite a few eyes on this for the next few week, in more ways than one.
If there's one reason to hold on to CMGO for the end of the month, it is to scoop a piece of "Audio Eye" spin-off shares that will be worth mega $$s. The only way to get them is to hold on until after the closing date expected at the end of the month.
Weak sellers are leaving mega profits on the tables as smart buyers are taking the cue to load up at these super cheap levels.
Just like wheelchair access to retail stores, online retailers are getting hit with new regulations to service visual impaire users.
Actually a recent settlement by Target.com sparked new regulations and "AudioEye" not only has the technology solution, soon it will be a requirement!
In the aftermath of the Target court settlement, online retailers are paying more attention to the issue of serving disabled consumers
The list of effective clients is growing big time to include other well know sites, Wal Mart and Home Depot – the list is exhaustive.
This can mean big $$ for their Patent Technology – investors need to hold their shares tight until the expected closing date at the end of the month to receive the spin-off of CMGO's "AudioEye". - It would be crazy to let go of a valuable piece by selling way too early.
AudioEye is focused on innovation and creating voice driven technologies that will improve the mobility, usability and accessibility of all Internet based content. They offer solutions in three distinct product groups:
These sub-penny prices will not last – with $7 Million already in revenues last year, expect this to jump over $10 Million for 2012.
Members miss out big time when Fuse Science (DROP) was trading in the sub-pennies with our initial alert. Some members were instant millionaires when DROP topped $1.25 and 83,000%.
Sub-pennies can make investors solid gains quickly, and when the psychological barrier of $0.01 breaks, that's when the real gains are made!
CMGO close at $0.0075 up 25% today with huge volume of 4.7Million shares traded – definitely looks like the smart buyers are waiting for the big event at the end of the month.
About CMG Holdings Group, Inc. (CMGO):
CMG Holdings Group, Inc. is a full service marketing and communications holding company. CMGO's mission is to build a national platform of exceptional companies that deliver solutions in the areas of alternative advertising, social media marketing services, event management and commercial rights. CMGO is seeking to expand its national presence via its acquired companies, capitalizing on their intellectual properties, patents, sales and marketing, new product development and continued operations via economic recovery. CMGO owns and operates wholly-owned subsidiaries, XA, The Experiential Agency, Inc. and Audio Eye, Inc.
For more information, please visit: www.cmgholdingsinc.com
Follow us on twitter at http://www.twitter.com/ourhotstockpick and become the first to see what our next HOT Stock Pick will be.
Ourhotstockpicks.com profiles are not a solicitation or recommendation to buy, sell or hold securities and is not offering securities for sale. An offer to buy or sell can be made only with accompanying disclosure documents and only in the states and provinces for which they are approved. Ourhotstockpicks may be buyers of features in the open market. Click here to view the full disclaimer


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Emmy winner Julie Bowen got up close and personal with an 8-week-old lion cub on Leno's couch Tuesday. The Modern Family star cuddled the adorable baby big cat as animal expert Dave Salmoni explained that the cubs will one day grow to be about 500 lbs.
"Does he want to nurse or anything?" Bowen joked as the cat nuzzled into her chest. "I'm fine, I've just raised a lot of nursers and he's sort of doing that motion."
While she mothered the baby lion, she shied away from a baboon that might have considered her as a threat. Later, she was happy to act like a pelican when the African animal (with a 9-ft. wingspan!) came before the audience.
"I'm doing my job, I'm totally doing my job," she said with her arms spread wide.


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U Lipo, RF, Vaccume & Ultrasound
U-Lipo, Ultrasound Lipolysis, Cavitation Ultrasound, ACF-80
Cavitation + RF+ Vacuum+ Soft laser slimming System ACF-80
General Introduction:
ACF-80 is one of the most advanced and completed ultrasonic machine in worldwide market. ACF-80 includes the classic 1M Hz ultrasound for face, the latest Ultrasonic Cavitation at 40K Hz. and the most widely used technology Radio Frequency for tightening and Vacuum technology for improving and maintaining the slimming result. Cavitation is a process by which the fat cells are disturbed by tiny bubbles formed due to the thermal effects of ultrasound. These effects caused by cavitation form a powerful synergy against cellulite and local fat deposits. Meanwhile, a high frequency (Radio Frequency electric wave) 8 muti-polar RF (for body), and Bipolar RF for face & eye is applied to the deep issue to stimulate the collagen. RF electric wave not only increases the effect of cavitation, but also lifts and tightens the skin. It's perfect for body shaping.
Benefits from the ACF-80 Treatment:
Fat and circumference reduction
Cellulite reduction
Body shaping
Collagen renewal and skin tightening occurs simultaneously
Non Surgical Face & Breast Lift.
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Liposuction without a knife.
No ruggedness.
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Intelligent operating system, easy and fast, with multiple media function
Further extension available
|40KHz, 80KHz, 1MHz
|Ultrasouns & RF
|Max Output
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|10.4" TFT true color
|1 X 40KHz cavitation handpiece
1 X 1MHz ultrasonic handpiece
1 X Vacuum handpiece
4 X 80 KHzExplode plate
1 X R80 multi-polar RF head+635nm soft laser
1 X R20 Bipolar RF head for face
|100VAC~240VAC, 50Hz/60Hz
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|Product Code:
|Payment Terms:
|T/T (Bank Transfer), Other
|Minimum Order Quantity:
|1 Piece
Non Surgical U-Lipo & NARF Systems
To,A- Tech Medical Aesthetics


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A Conversation with Jean Ann Lynch
- Why did you found Baby Basics?
Child development has always been important to me, but what got my attention was when I realized that many babies from low-income working families did not have enough money to provide an adequate supply of diapers for their babies. The thought of babies having to be in diapers too long and crying from diaper rash was unthinkable to me.
I decided to do something about it. I founded the first Baby Basics program over 19 years ago in Ridgewood, NJ because I wanted all babies to have a chance to grow and thrive like my children and grandchildren. There are now 13 programs across the country including the Collier County program.
- Why is Baby Basics so important to these families and to the community?
We are the only organization that provides free diapers on a consistent basis to low-income working families. These families depend on us and are so grateful for our help. At our distribution sites, they tell us about how the money they would normally spend on diapers goes to buy food, pay rent or purchase medicine for their babies. The entire family feels the impact as we also provide a supportive atmosphere and community for these struggling families. It is a simple program, but one that is so needed.
- What is your biggest challenge?
Our biggest challenge is trying to raise enough money to reach all the babies in need in our community. We have a large waiting list.
- How do you remain so passionate and inspired?
My family inspires me, as do the over 100 volunteers in Naples who work so hard to support our families and the participants in the program. Despite their struggles, the families work hard to provide for their families. They love their babies and are so grateful for any kind of love and support that we can give. They say thank you and give us hugs, and when they are having a good week, they offer to give their diapers to another family. To me, that is truly inspirational.


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Ondangwa Town Lodge
|Ondangwa, Namibia
Ondangwa Town Lodge is situated in Ondangwa. It is halfway between the well-known Etosha Game Reserve and the town of Ruacana where the famous waterfalls lie. Ondangwa has a fully fledged airport.
Ondangwa Town Lodge offers comfortable accommodation in rooms with two 3/4 beds or one double-bed. All rooms have air-conditioners, colour TV (DSTV), a telephone and en-suite showers. There is a bar on the premises where you can have drinks or food.


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Why do I create art? I have always found joy in drawing and painting. Now as a seasoned artist I feel more deeply motivated by a desire to touch another life in some meaningful way. I might share a story or create an enduring visual treasure for others to enjoy. This type of communication through my work is a wonderful and fulfilling bonus to the personal pleasure that creating generates.
Jean Hand Triol earned a masters degree in education from Rutgers, the State University of New Jersey and practiced and taught clinical laboratory science for thirty-five years. She is now out of the lab and classroom – exercising her talents in watercolor and oil. Jean studied life drawing under artist John Rawlings and watercolor with artist Karen Leigh. She toured France, watercolors and brushes in hand, painting by the famous water lily pond in Monet's garden, the highlight of the trip.
During the past fifteen years, her award winning paintings have been exhibited in juried art shows in Philadelphia, Kansas City, Hockaday Museum of Art, and Bigfork Art and Cultural Center. She holds signature membership in the Montana Watercolor Society. The artist's original artwork may currently be seen at her home studio in Maricopa, Arizona.


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The Book Cover Club: read a book, design a cover for it
By Philip Cheaney in New Illustration on Wednesday 31 August 2011
It's time you were be able to judge a book by its cover (something that I wished worked for wine, too). A handful of MFA Illustration grads from the School of Visual Arts decided to form a somewhat atypical book club by combining their interests for art and reading. The idea is a simple one: […]
- 23
Mobile letterpress print shop in a 1982 Chevrolet truck
By Philip Cheaney in New Trends on Wednesday 31 August 2011
This is one of those crazy and brilliant 'wouldn't it be cool if …' ideas that actually got to see the light of day. Kyle Durrie is touring America in her 1982 Chevrolet delivery truck that has been converted into a mobile letterpress print shop and is giving free, public printing demos as well as […]
- 18
Keegan Onefoot
By Philip Cheaney in New Illustration on Tuesday 30 August 2011
Keegan Onefoot has an exceptional knack for coupling intricate pen and ink illustrations with frustratingly smart calligraphy. Throw his ship-shape letterpress and silkscreen talents into the mix and you've got a whirlwind of talent and printing prowess.
Matthew Lyons's futuristic illustrations
By Philip Cheaney in New Illustration on Tuesday 30 August 2011
I can't seem to look at Matthew Lyons' work enough. Equal parts structured genius and elegant whimsy, his illustrations show a future that the 1970s issues of Popular Mechanics had promised us.
- 18
Raymond Biesinger
By Philip Cheaney in New Design on Tuesday 30 August 2011
If you like playful geometry, texture, and information graphics (and I do), then you'll love the work of Raymond Biesinger.
Danny Joe Gibson
By Philip Cheaney in New Art on Tuesday 30 August 2011
There is an indescribable joy I get from Danny Gibson's work. His art often appears to be a loose assemblage of gems found from the gutter, warmed twice over with markers, paint, stencils and colored tape. Whatever the case, there is no mistaking the passion and care he has for his little Frankensteins.
A new documentary on the Linotype Machine
By Philip Cheaney in New Film on Tuesday 30 August 2011
Doug Wilson, Brandon Goodwin, and Jess Heugel are currently putting together a feature-length documentary on the linotype machine, invented by Ottmar Mergenthaler in 1886: 'The Linotype completely transformed the communication of information similarly to how the internet is now changing communication again. Although these machines were revolutionary, technology began to supersede the Linotype and they […]


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Jabra BIZ 1900 Series
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For open, loud contact center environments; connects with deskphones
Jabra PRO 9465 DUO
Touch Screen Headset for Executives and Managers. Connects with Desk, cell and softphones, with up to 450 feet wireless range


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I mostly agree with Jon Walker's take on the Iowa caucus results, and the eight-vote victory for Mitt Romney. It's not clear Rick Santorum, to this point completely un-vetted by conservative or traditional media, will have the staying power or the resources to hang with Romney.
I thought of half a dozen things off the top of my head that will hurt Santorum, none of which had to do with Googling his name. He helped run the K Street project. He held a Social Security event in 2005 where his supporters chanted "Hey hey, ho ho, Social Security has got to go." He compared Democrats to Hitler on the Senate floor because they were complaining about the potential "nuclear option" for judges. He once held a press conference to actually claim that he found the weapons of mass destruction in Iraq (there's video of this floating around somewhere). That's not a very comprehensive list.
But to the extent that Santorum can make this a race, he's helped by a winnowing of the field. And that's apparently what's happening. Michele Bachmann cancelled planned events in South Carolina and will hold a press conference back in Iowa this morning. I cannot see that being about anything other than her dropping out after a sixth-place finish last night. Similarly, Rick Perry, in his campaign concession speech, said he would go back to Texas and "reassess" the results, and "determine whether there is a path forward for myself in this race." Usually, that's the beginning of the end.
So let's at least entertain ourselves with this scenario. Perry and Bachmann drop out, and the clear choice of social conservatives becomes Santorum. Ron Paul will continue – because of the odd way that Iowa eventually chooses its delegates in a four-stage process, just by having Paul supporters stick around after the vote last night (a considered strategy on the part of the campaign), they may come out of Iowa with the most delegates, though it's hard to say because everything is nonbinding at this point. But he still rakes in some votes, making it hard for Romney to pull away.
Newt Gingrich plans to be a battering ram, going in hard negative against Romney, who he blames for blowing him out of the water in Iowa. So Santorum doesn't even have to go negative. If he gets any kind of surge in New Hampshire and passes Huntsman, he probably ends Huntsman's campaign. Then it's Romney, Santorum, Paul and Gingrich in South Carolina, with Gingrich going nuclear on Romney, Paul in territory where he's not positioned well to succeed, and Santorum the only social con left. I mean, you can spin that out.
You can also see it another way. Romney isn't budging in New Hampshire, where he could get close to 50% of the vote. He has begun to take on Santorum, however gently, and his SuperPAC could train their guns on him. The John McCain endorsement doesn't mean much on its own, but it does show that the establishment is moving to Romney in a showy way.
In the end, I think Romney will have too much money and too much inside backing. But there's at least a glimmer for Santorum, especially with the winnowing process.


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Latest Headlines
Bruins Blast Avs
Posted on 22 Jan 2011 by Adam Lanning.
After an embarrassing loss to the Nashville Predators on Thursday night, the Colorado Avalanche were going to have to do their best to bounce back and return to their winning ways. This afternoon, they hosted the Boston Bruins for their second of six matinee games for the year. Everything seemed to be going well for the Avs, as Paul Stastny recorded his 100th NHL goal to give the Avs an early l...
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Tough Night in Canada, But Bergeron Proves His Worth
Posted on 9 Jan 2011 by Matt Preston.
The run of bad breaks, bad luck and bad finishes continued for the Boston Bruins on Saturday night at the Belle Centre in Montreal, as they threw away yet another game they dominated, giving up two goals to the Canadiens in the last 2:22 of regulation before falling to the Habs, 3-2, in overtime. With first place in the Northeast Division on the line, the Bruins controlled the first 40 minutes ...
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Who Hears a Horton?
Posted on 31 Dec 2010 by Matt Preston.
Bruins fans will always remember 2010 for the proverbial sucker punch to the gut dealt to their team when they blew a 3-0 series lead to the Philadelphia Flyers in last season's playoffs. While it was not as epic in nature, the Boston Bruins closed the calendar year in similar fashion as they turned a dominating performance against the Atlanta Thrashers into a 3-2 shootout loss on Thursday ni...
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Bruins go on the road – No suspension for Lucic
Posted on 26 Dec 2010 by Jim Mulligan.
After a less than successful three game homestand, the Claude Julien's Bruins are heading out on the road to tour the Southeast Division. With blizzard like conditions throughout New England today, the B's moved their practice up so they could get out of town before the weather prevented their charter from getting off the ground. The trip starts tomorrow in Sunrise, FL against the Panthers ...
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Powerless: Special Teams Cost Isles in 5-2 Loss to Bruins
Posted on 10 Dec 2010 by Patrick Creighton.
The Islanders surrendered 3 special teams goals (2 power play, 1 shorthanded) and 2 empty netters in a 5-2 loss to the Boston Bruins last night at TD Garden. The Islanders, who got off to a fast start behind effective special teams, have seen that efficiency desert them, and they haven't been able to recover. Two more power play goals allowed (Boston was 2-5 on the night) and the Islanders ow...
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Bruins keep Islanders stuck in new slump, win 5-2
Posted on 9 Dec 2010 by Dave Thomas.
The New York Islanders will win again…some day…trust me. Repeating an all too often familiar scene, the Islanders fell again Thursday evening in New England, dropping a 5-2 decision to the Boston Bruins. Boston extended the Islanders' futility to 1-15-3 in their past 19 games. New York, which has dropped 11 straight road games, hasn't won since topping New Jersey at home the da...
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Savvy Returns and the B's Explode…Oh and Marco Sturm too
Posted on 3 Dec 2010 by Jim Mulligan.
After missing the first twenty three games Marc Savard returned to center a line with Tyler Seguin and Michael Ryder on his wings and oh boy did the Bruins find their offense. Seven different goal scorers (Krejci scored twice) helped two Lightning goaltenders get their necks sunburned from all the red lights shining behind them. The first period was a close, chippy period. Shawn Thornton was ve...
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Leafs Nation: Game Night
Posted on 2 Dec 2010 by Mike De Petrillo.
Here we are on Leafs game night, welcoming the equally woeful Edmonton Oilers to town tonight for an all Canadian match-up. Both teams are sitting at 20 points for the year, with the Oilers accruing one more loss than our beloved blue and white. The Leafs are 8-11-4 this season, good for a share of 3rd last in the NHL. I guess Leafs Nation can consider that an improvement over last year�...
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Rex hits 1500!
Posted on 24 Nov 2010 by Jim Mulligan.
With two goals tonight, Mark Recchi now has 1,500 career points. With 4:00 remaining in a 2-1 game against the Florida Panthers, Recchi scored a power play goal on a rebound of a Milan Lucic wrist shot. Rex said in a post-game TV interview that both goals were important for the team and he was glad to help get the win. Recchi now stands at #13 overall in career points. Next up on the list...
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Pre-Gaming for the Bruins and the Lightning
Posted on 22 Nov 2010 by Matt Preston.
The Boston Bruins are in Florida this evening, looking to continue their road success – Boston is 7-1-0 away from TD Bank Garden this season – as they face the Tampa Bay Lightning. Being that your ever plucky road writer might not have a ton of time for a post-game review since his travel agent booked him a 7:15am flight back to Rhode Island, here are the top three things he'll be watchin...
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Sanders' Interception Highlights Mediocre End to Week in Boston
Posted on 21 Nov 2010 by Geoff Poster.
An overall below average week for Boston sports team was highlighted by the huge win for the New England Patriots against the Indianapolis Colts on Sunday. The Colts came back a bit in the fourth quarter after being down 31-14 only to lose 31-28. Despite a great game in Foxboro, the rest of Boston looked less than spectacular. The Boston Bruins The Bruins got back on track this week with three ...
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Kings Visit Beantown: Preview
Posted on 20 Nov 2010 by Eric Cooney.
Boston is on a hot streak, winning their last 3 games in a row. The Kings are on a cold streak, losing 3 in a row. Will it be more of the same for both teams? Or will the Kings reverse their fortunes against a strong Boston team? (more…)


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O-H-I-O Share your pride
"Europe" Images (1198)
"BUCKEYES Roamin'"
by Katherine - fan!
4 Buckeye college girls studying abroad in Rome, Italy- February 2013Europe
"Greece: Temple of Zeus"
by Dee McCarthy - MSW summer 2013
Dee McCarthy celebrated OSU graduation and 20 year wedding anniversary by going to Europe with Kevin McCarthy. Incorporated 3 others from tour of Greece and OH-IO!Alumni, Europe
"Study Abroad O-H-I-O"
by Kristy McCray - 2nd Year PhD student, Sport Management
Visiting the Cliffs of Moher in Ireland during an OSU study abroad trip to the UK in May 2013. O-H-I-O is never more difficult than in 60mph winds!Current students, Europe, Study abroad
"This was taken at my 50th surprise birthday party in Sardinia Italy."
by David Sommers - Born in Ashland Ohio in 1963. I grew up as an Ohio State fan, although I attended U of A in Arizona, My heart is and always will be a Buckeye.
These are 3 Italian friends(Davide, Davide and Stefano), who knew I loved the Buckeyes. They have seen photos that I've posted, so during my surprise birthday party they came over and made this photo with me. This photo was quite a surprise too.Europe
"You know what they say? When in Rome... O-H-I-O!!!!"
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My kids (both 8) and a couple of cooperative but confused Romans near the Pantheon. (August 26, 2013)Alumni, Europe
by Randy Wachtel - 1999 mba
Swilcan Bridge Buckeyes (The Old Course at St Andrews) Five OSU degrees on that bridgeAlumni, Europe
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Uploaded via iPhone Application.Europe
"On top of Mt Etna, Sicily"
by Chris Valentine - 1991 Aviation Management (is that degree still offered?)
On top of one of Europe's active volcanoes while on vacation in Sicily. A little chilly at 10,000 feet, even in the summer. Hanging out with me is my wife, Kathy, and two daughters Aliyah and Maya. We currently live in Chicago.Alumni, Europe, Families
" Seljalandsfoss "
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O-H-I-O behind Seljalandsfoss waterfall in South Iceland during an ENR study abroad trip over the summer!Europe, Silhouettes
"Colosseum Crew"
by Carolyn Modarelli - location:Rome
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It's a precarious moment for the chancellor of UC Berkeley, one of the world's great universities.
Chancellor Robert Birgeneau was in Asia on university business Nov. 9, when an Occupy Cal protest became a symbol of police brutality through videos that went viral. He has since been sued by students, chastised by faculty and, on Wednesday evening, shouted down by protesters calling for his resignation as he tried to address a student meeting.
"Chancellor Birgeneau, you need to leave Berkeley!" a woman in the audience yelled, interrupting the chancellor's talk just as he described efforts to enrich the campus with more out-of-state enrollments. "Students have a right to protest on our campus!"
To the dismay of student leaders who had invited Birgeneau to the meeting of the Associated Students of the University of California - and of other students who had submitted questions for the chancellor - several hecklers refused to let Birgeneau continue. His staff whisked him away.


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Training is going well enough. My ground game is feeling good & at the rate I'm progressing I should have a respectable shot in as little as ten years. My fencing needs work, but it too is coming along. Have we met?
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Does It Really Have To Be Oak?July 24th, 2015
First thing you need to know: this is not a story about whiskey. At least, not on the surface. It's about gin. But it's very much about the kind of innovative thinking small distillers are bringing to the shelf, and that encompasses whiskey. Read on, you'll see.
I took a vacation with my family (my wife, and our two adult children) recently. We traveled to Iceland (where we visited the Eimverk distillery), then Scotland (where we dropped in at Talisker), then wound up in Ireland. While we were relaxing in Lismore after some long driving days, I took the opportunity to pop over to Cappoquin, on the Blackwater river in County Waterford, and drop in on Peter Mulryan at his new venture, the Blackwater distillery. Peter's written a few pieces for Whisky Advocate, and made the jump to the production side of the business only recently. Blackwater is producing a rather tasty gin, and has plans for whiskey and poitin (though Peter told me that recent regulatory changes have made innovation in those areas much more difficult; might have to investigate that).
But we were just two friends, having a cup of tea and talking spirits (and beer; later we spontaneously decided to go see the nearby Dungarvin brewery, where he's been doing some interesting barrel-aged collaborations). I wasn't taking any notes or pictures; in fact, I'd left my notebook and camera in the car outside. Then he told me about his new barrel-aged gin…and I had to go get my notebook.
Take a look at those four barrels in the picture to the left. They're about 50 liters each, and they're full of gin. Barrel-aged gin is not a big deal; small barrels aren't anything new (and 50 liters isn't even particularly small). What's very different is the wood. These barrels are made of juniper wood. If you're like me, you've pictured juniper as a shrub. Turns out that juniper can also be a tree. Peter found the wood in Serbia (which is apparently the hottest place to find oak these days, too), but couldn't find a cooper who was willing to try making barrels from it; he finally got a guy in Finland who was willing to take a shot at it.
They're beautiful barrels, too, with a smooth, rounded finish on the stave ends. But it's the smell that's most impressive. The little storage room was full of a fresh, richly piney scent. Peter said he had to change the formulation of the gin a bit to get it to work with the juniper wood; "It's the same twelve botanicals, but in different proportions. The juniper wood is a bully, a steamroller; too long in there, and the gin's undrinkable." But with only 60 days in the juniper, the gin was marvelously different from the unaged product; more juniper, but not as bright, a softer juniper, and a creamy finish. Delicious stuff. Peter's pretty confident he can get multiple uses from each barrel, given the overpowering strength of the effect.
So…not whiskey, as I said, but it got me thinking. Not all barrels used for whiskey were oak; I was just reading old records that described American rye whiskey aged in hickory barrels. Certainly not all barrels for American whiskey were new, charred oak; we know that. Brown-Forman has done some experiments with different woods, there's an English distiller aging "whisky" in chestnut wood ("whisky" because anything aged in wood other than oak can't be labeled as "whisky" in the UK).
More to the point, as I'm watching small distillers try new recipes and fiddle with process, I'm seeing something that I suspected would be true. Namely, that most whiskey drinkers, especially the new ones, really don't care — or understand — about the label terminology required and regulated by the federal standards of identity. "Whiskey" is the key word, and if the small type says "WHISKEY DISTILLED FROM A BOURBON MASH" or "CORN WHISKEY — A BLEND", well, that's just not that important to them, probably because there are so many varieties in the standards that are so close. I'd agree with them. I like the idea of small distillers doing straight whiskeys, but I'm very curious to try whiskeys aged in different woods, distilled from significantly different grains and proportions of grains…and I don't really care what they're tagged by the standards.
What I do want to see is good descriptions of just what I'm getting either on the label, or easily accessible on a distillery page on the Web. It's a good story, it's a good hook, it's good information. And it's the kind of thing that makes me go get my notebook.
Johnnie Walker Rye Cask: some new wood for Mister WalkerJuly 14th, 2015
Diageo's Johnnie Walker line will see the debut of a new series of limited bottlings, the Johnnie Walker Select Casks, different wood-finished whiskies (the number of releases is unknown at this time). The first will be a Rye Cask Finish, released in September in U.S. markets. Diageo North America marketing director for Scotch whisky Brian Cox was quoted about the new series in Shanken News Daily, saying, "We're considering Select Casks as an annual limited edition."
The whisky grew out of Johnnie Walker master blender Jim Beveridge's ongoing experimentation with the Johnnie Walker blends. The Rye Cask Finish is aged for 10 years in first-fill American oak, giving it a familiar vanilla smoothness, then finished for a month in rye casks to add a spicy note. "It's fair to say the blend is generally more Speyside than our western island and coastal malts, with Cardhu remaining the heart," Cox said.
It is bottled at 46% ABV, a higher proof than the other marques in the Johnnie Walker portfolio, in order to provide a more distinctive character when used in cocktails. The Select Cask series is chill-filtered, "in order to maintain Johnnie Walker's classic texture and mouth-feel."
"We have a team of 13 blenders experimenting with different whiskies," Cox said. "Some experiments, like Double Black, turn out to be very much in the house style and available in enough quantity that we can make them permanent parts of the portfolio. Some are more finite by nature, involving research to learn more about different flavor profiles, aging techniques, and so on. Rye Cask Finish is one of the latter."
The bottle will sell for a suggested retail price of $45. As single malt prices (and bourbon and rye prices) continue to climb, it's good to see some interesting new products coming into the market at a price that encourages experimenting. It's also interesting to see that the slowly growing availability of used rye barrels isn't going unnoticed by Scotch whisky makers.
Destruction in Bourbon CountryJuly 9th, 2015
Warlike destruction came to Louisville this week. When I saw the Whiskey Row ashes, the smoldering charred wood, facades holding on by historic bricks, I was reminded of the carnage of war and my personal moments in it. I was taken back to a time I once tried to forget, only to fail and be forced to deal with the memories. In Iraq, I was an Army photographer. I walked through the streets and villages, and in homes, with an M-16 slung from my side and a Nikon D1X firmly gripped, always ready to capture combat or whatever.
Halfway through my 2004 deployment, I lost count of how many car bombs I photographed and eventually became numb to the site of splattered human remains. On June 24, 2004, I photographed two car bombs and later came under fire, as an RPG headed right toward me, only to bounce—a lucky dud round—and fly over my head, sparing my life.
My war past has collided with the present. It began with the Silver Trail Distillery fire on April 24 that burned the Hardin, Ky., distillery to the ground. The still suffered a "massive" failure and exploded, injuring cousins Jay and Kyle Rogers. Kyle would later die from injuries sustained; and as I blogged about this, I kept wondering why and how, and genuinely felt pain for the families and the Silver Trail Distillery, which is currently suing the still maker. (You can contribute to their families through the Kentucky Distillers Association's Silver Trail fund.)
During all my efforts to build awareness for the Silver Trail victims, I still could not believe what had happened. People are not supposed to die in distilleries. Tragedy is expected in war; good times are expected in whiskey.
On July 6, Louisville's famed Whiskey Row caught fire. Tears fell down my face, as I saw the image. How many people were inside? Is this the end of a beautiful historic district? As the thick flames rose high, smoke encompassing the entire district and neighbors were evacuated, I hoped for the best, but feared the worst.
Nobody was hurt. Thank God!
When I finally arrived at the Whiskey Row buildings—111, 113 and 115 West Main Street—the next morning, the smoldering continued and firefighters still actively fought the fire. Brown-Forman co-owned the buildings and planned its new $45 million Old Forester distillery next door.
Old Forester had yet to begin construction and was merely a hole in the ground, so it was never at risk. The historic facades remain in place and the Louisville mayor remains optimistic the 1850s-era building fronts can be saved, but firefighters told me it's unknown whether they'll hold. They also said that there's no way of knowing what caused the fire until they're able to safely get inside to study the debris, which may take a few days.
For now, the firefighters valiantly save Whiskey Row and deserve the nation's absolute gratitude for trying to save Louisville's history. Brown-Forman said plans remain unchanged and it hopes to hold an Old Forester groundbreaking later this summer.
Bourbon's troubles weren't over. One day after the fire, the National Weather Service reported 95 mph winds in the Bardstown area. Microbursts caused severe wind damage to Heaven Hill's Warehouse O and moderate damage to Warehouse P. O's roof folded over like a pancake, half dangling over the side, the other half splayed open just feet way. About 1/3 of P's roof was sliced open like a tin can. They reminded me of buildings pelted by rockets and mortars.
Inside, though, was a different story. It was a magnificent and rare look at a roofless bourbon warehouse. Sunlight and rain trickled down through both warehouses, and the open roof gave the impression that the hand of God could come in at any moment and swipe a few honey barrels.
The sides slightly wobbled when pushed without the roof stabilization. I can't count how many times I've been inside booze warehouses; they all feel stiff and sturdy with an occasional crick and crack. Warehouse O, an 18,900-barrel warehouse, was springy, yet eerily didn't make a sound. Perhaps I was just looking up the whole time, amazed by the rays of light seeping through the cracks, and ignored the normal rickhouse sounds. Aromas also normally fill a warehouse, but not in O. With an open roof and significant moisture, Warehouse O's normal caramel and vanilla sweetness were lessened by airflow and dampness.
Amazingly, although I was not allowed to walk into the ricks for safety reasons, I could not see or smell busted barrels. In fact, only a couple casks appeared to be out of place, and they were half in the rack. I saw barrels with 2004 stencils and the warehouse manager said the oldest barrel was likely 20 years old, so there's no doubt that this was an important warehouse to the Heaven Hill inventory.
The whiskey is safe and will likely go into the normal production, with a Heaven Hill spokesperson saying it's "highly unlikely" they would create a special project similar to Buffalo Trace's Warehouse C "cyclone" bourbon.
As I sought information in the Heaven Hill story, I felt different than during the Silver Trail or Whiskey Row tragedies. At some point, I realized the roofless warehouse circled back to the whiskey and the numbness of carnage did not take hold. It was all about the bourbon.
Bourbon is beautiful. I love tasting it, explaining the subtle nuances in a wheated bourbon vs. the meatier high-rye bourbons, and I love digging deep in archives and interviewing production officials to find editorial nuggets for bourbon fans. Bourbon has become my passion, a career choice that I hope spans my lifetime.
And I sincerely hope this is the last time that Kentucky distillers must endure the ashes and death meant for war.
A Couple Whiskey GadgetsJuly 3rd, 2015
Along with the whiskey samples we get here at the magazine, we get whiskey-related gadgets. Most of them aren't worth your time — hats with flasks and sippy straws, "whiskey pong" sets — but some of them are things that pique our interest. Those fall mainly into four categories: flasks (we'll always try out a new flask), chilling ideas for individual glasses of whisky, apps and guides, and the new rush of wood insert 'whisky improvers.' We try them out, and if they're interesting, or superior, we'll let you know.
To be honest, most of them don't make the cut. The various non-ice chilling devices — stone, metal, ceramic — scare our dentists (or break, which is even more concerning); a flask is a flask (except the ones with the cool glass insert…and alcohol-soluble adhesive holding it in place!); we have our own set of Buying Guide reviews; and…the wood things just seem shady.
But recently I tried out two things that I do think are worth passing on, a flask, and a chilling glass. Have a look.
The first is the Vargo Titanium Funnel Flask. I tried this once, back in early May, and it has become my go-to flask, even over the monogrammed Dalvey flask my wife gave me. It's not particularly stylish, it holds more than I usually like to carry in a flask, and the cap doesn't have a hinge attaching it to the body of the flask, something I've come to appreciate in my own fumble-fingered way.
So what's the story? Three things.
First, it's titanium. That's not just 'gee-whiz, it's titanium,' it's about the lightweight strength. I carry it in my hip pocket, I sit down, I lean on railings, I am not mindful of it…and there's not a dent in it. It's also about the inert nature of this nonreactive metal, which is to say, the whiskey doesn't taste funny or metallic after three days, or change color. I've had whiskey in there for over a week, and it looks and smells and tastes the same as a fresh pour from the same bottle. That's really nice.
Next, it's expensive at about $75, and you can't engrave it, but it's less expensive than other titanium flasks (significantly less) or the Dalvey, though the Dalvey completely blows it away when it comes to classy-looking.
But most of all, it's The Funnel, which is the coolest thing I've ever seen on a flask. Check out the picture: it's a substantial, integrated, silicon funnel that flips up to fill, then flips down out of the way. It's easily washed after filling, once the cap is screwed back in. Best of all, it really works. I've had zero problems using it: no spills, no bubble-ups, no clogging, and it even lets you fill right up to the top…and then easily pour that last half-ounce back in the bottle (or into a glass, if you'd rather). I've tried a lot of funnels for flasks, but this is the killer app for flasks.
To tell the truth, like I said, I've been using the Vargo flask for two months now, and I can't find any flaws, other those little ones I mentioned. If they made one about 2/3 this size, put a black glaze on it, and chained the cap to the body? Pure perfection. But I'll happily take it as it is.
The second thing is the Whiskey Wedge glass, from Corkcicle, a company that has a variety of drink-chilling gadgets. We've all seen the molds for oversized balls of ice, blocks of ice, shards of ice that you then peel out of the mold and put in your glass. The Whiskey Wedge does it differently. It comes with a glass, and a silicon mold that fits over the glass, a big black wedge that fits down into the glass. The top has a hole, and an overflow area. Clean the mold and the glass, fit the mold into the glass, and fill with water; pour off the excess. Put it in the freezer. When it's solid, the mold comes out easily; no, really, it does. You're left with a wedge of ice that's only in contact with the whiskey on one side.
Does it work? Yes, it does. I poured the Wedge full of Booker's the other night, on a hot summer evening, and slowly drank it down on my deck (that's work at Whisky Advocate, folks). By the time I was done, well over half the wedge was still in place, and it was still sticking to the glass. No clanking, no fast melting, no whiskey hiding under an oddly melting block. I'd have to have at least two of them to keep it going, of course, but as well as it works, and as cool as it looks, that's looking likely.
Enjoy your summer more with a flask that easily goes with you wherever you go, and a chilling glass that brings your whiskey to a more appropriate American drinking temperature.
The Bowman LineJune 30th, 2015
Hey, remember that coffee-finished whiskey from Bowman I posted about back in March? Distiller Brian Prewitt was going to decide whether to bottle it or not, after tasting it.
Well…he did. It came out as Abraham Bowman Coffee Finished Bourbon, and all of it was sold at the distillery in Fredericksburg, Va. I got a sample, and while the coffee aroma isn't that present, the coffee flavor in the whiskey is solid, and pure, and — to this coffee drinker — right tasty.
But it's gone, as most of the Abraham Bowman line is. This set of bottlings is designed to be — in the tradition of their parent company, Sazerac, and Buffalo Trace — experimental, almost to the point of whim. And now that mashing and fermentation facilities and the new still — George — are in place at Bowman, the experiments will continue.
I asked Brian Prewitt about the Bowman line.
How much of each release do you make, and is it only sold at the distillery?
The Abraham line is very limited and while we like to have a nice stock of each release at the distillery, most of the Abraham is sent out to retailers across the country.
How do you choose which ideas will be moving forward? Is it completely trial and error, or is there method to the madness?
There is a method to the madness, but it is also a process of opportunity. I have several trials laid out that I would like to attempt, but I also know that inspiration comes in many different ways. For example, for the coffee finish I was thinking about trialing something like the coffee finish but wasn't sure what variable to trial first. By chance, John Freund from Ricks Roasters came into the distillery and thus the coffee finish was born.
We constantly maintain a list of ideas, adding items as they come up. For many of the experiments that we trial we try different variables to see what works. Not all variables or experiments make the grade. Sometimes, the ones that I am concerned about turn out to be remarkable, but because I deemed them to be potentially a higher risk for failure, I may produce less whiskey for that variable.
Will you be using different mashbills, mashing, and fermentation regimens now that you have control on that in-house?
Absolutely! The first batch of whiskey off of George [the new still at Bowman] will be slated for [the] Abraham [line] and will be our original bourbon recipe. Afterwards, we are going to trial different grains, mash bills, techniques, fermentation profiles, yeasts, distillation methods, and finally aging and finishing regimes.
Will you ever repeat one?
My hope is to find a whiskey that is truly exceptional and the process that it takes to make that truly exceptional whiskey. If we find one that we feel is exceptional it is a possibility that we will make it again but most of our experiments are likely to not be repeated.
Smoked AmericansJune 25th, 2015
Known mostly for rye and bourbon whiskeys, the American whiskey genre has increasingly used a handful of Scotch whisky production techniques. We've seen the success of American single malts and used barrel-finish programs in bourbon and rye. Now U.S. distillers are smoking grains.
"American whiskey has been great, but it's been like going to Baskin & Robbins and getting 31 flavors of chocolate and vanilla," says Paul Tomaszewski, distiller and founder of MB Roland distillery in Pembroke, Kentucky. "There's only been two kinds of American whiskey for a long time."
Tomaszewski is among a small crop of distillers who are using various smoking techniques, ranging from American peat to olivewood. His co-distiller/handyman Bill Witkowski built an 8 x 12 foot poplar wood interior and tin exterior smokehouse that smokes white corn in the same fashion the region's farmers slowly smudge high-grade burley tobacco using a technique called "Dark Fire."
There's no tobacco involved in MB Roland's process, though. Rather, Tomaszewski lays down thick mounds of oak chips and sawdust procured from a local lumber mill and spreads the corn across 30 wire mesh trays.
He lights the oak, closes the two doors and short billows of smoke puff from underneath the doors, hardly detected by the naked eye. The tantalizing aromas fill the air, ranging from bacon sizzling in a cast-iron skillet to roasting marshmallows.
The corn smokes for three days and will later be milled and added to malted barley and rye for the fermentation step of making Black Patch whiskey. At this stage, the unique aroma can be best describe as bacon and grits. Once cooked and fermented, it's distilled and placed in used barrels.
Although the Dark Fire technique is unique to MB Roland, it's not the only American distillery using wood smoke. New Mexico's Santa Fe Spirits purchases mesquite-smoked malted barley, while Nashville, Tennessee-based Corsair distillery smokes with everything from hickory to olivewood.
In fact, Corsair is the champion of smoked American whiskey. Corsair's founder Darek Bell wrote the 2014 book Fire Water: Experimental Smoked Whiskeys, which gives distillers the necessary blueprints for selecting materials to create specially nuanced smoky flavors. "When we were first trying to get our distillery off the ground, we were obsessed with big smoky and peaty whiskies from Islay," Bell wrote. "We didn't have access to peat in Tennessee, but we had a lot of other great smoking materials, so we began experimenting."
The result of this "experimenting" is arguably the most creative American whiskey in history. Released in 2009, Corsair's Triple Smoke whiskey uses three fractions of malted barley, each one smoked with cherry wood, beechwood, or peat.
In Seattle, Washington, the Westland distillery plans to use American peat, which is typically protected under the U.S. wetlands regulations. But the Washington State Department of Natural Resources have allowed the harvesting of peat in the North Pacific Bog and Fen, an ecological system of peatlands along the Pacific coast from southeastern Alaska to northern California and the Puget Sound lowlands. "This particular peat bog in Shelton, Washington, was grandfathered in as a harvested peat bog during World War II. It was used to soak up oil spills," says Emerson Lamb, distiller for Westland. "It's a unique treasure and to have one that can be harvested in U.S. is a unique opportunity."
Before Westland began using this peat, it imported peated malt from the United Kingdom to create its peated American Single Malt.
Kings County distillery received U.K. peated malt, too, only by mistake. "We ordered malt from a UK company, which delivered a peated malt instead of our regular malt," says Nicole Austin, the master blender at the Brooklyn-based Kings County.
Instead of saying 'No thank you, please return,' Austin chose to experiment with the peated malt for—are you ready for this, America?—Kings County bourbon. She added it to several mashbills and enjoyed the bacon and barbecue smells during fermentation. The peat held strong through the distillation phase, but Austin did not know what would happen during the aging process. Would the peat overtake the predominantly corn distillate or would it open the door to new and uncharted bourbon flavors?
In the end, the Kings County Peated Bourbon, MB Roland Black Patch, Corsair's Triple Smoke, Santa Fe Mesquite and Westland American Peated Single Malt are all gambles to palates conditioned by centuries of tradition in the major whiskey-making regions. Or as Austin says, the tiny but mighty American smoked whiskey genre is filled with "innovative flavors found through pushing the boundaries."
MB Roland Black Patch — 116.18 Proof, Distilled at MB Roland Distillery, Pembroke, Kentucky
Nose: campfire smoke, Maraschino cherry juice, grilled corn, cantaloupe and seared pork chop.
Palate: Rich Memphis-style barbecue, pepper spice, grits, with citrus and baked apple pie with a sprinkle of cinnamon over top. Short finish with a slight citrus bitter note.
Corsair Maple Smoke — 100 Proof, Distilled at Corsair Distillery, Nashville
Nose: Aromas of a candy store, very sweet smells all at once from cinnamon apple to vanilla. You do pick up that maple syrup-like aroma.
Palate: This tastes just like a rack of ribs that's been slowly cooked over maple for a day or two. It's smoky, for sure, with elements of sugar sweetness and lime tartness. The short finish expresses a mild chocolate note.
Corsair Nashville Cherry Smoked Bourbon — 100 Proof, Distilled at Corsair Distillery, Nashville
Nose: Freshly crushed cherries, caramel and vanilla.
Palate: This is unlike any bourbon I've ever tasted and reminds me of a chocolate covered cherry with bourbon. Its long finish is sweet just like the cherry.
Santa Fe Spirits Colkegan Single Malt, Mesquite Smoked — 92 Proof, Distilled at Santa Fe Spirits, Santa Fe, N.M.
Nose: Anise, citrus, clove and hints of honey, tobacco and campfire smoke. This is the kind of nose that really makes the mouth water in anticipation for something special.
Palate: Right off the bat, the palate texturally feels like a single malt. It covers the mouth from top to bottom with beautiful notes of fruit, brown sugar, grilled meat, and pickled watermelon brine. The finish is long, extremely enjoyable and smoky.
Westland Peated American Single Malt Whiskey — 92 Proof, Distilled at Westland Distillery, Seattle
Nose: Honeysuckle, geraniums, honey, vanilla and hints of charcoal.
Palate: You could taste this blind and believe it's from Scotland. It's silky, drenching the mouth with rounded and full-bodied notes of fruits and hints of smoke. The long finish shows a gorgeous smokiness traditionally unknown in American whiskey.
Kings County Peated Bourbon, Limited Edition — 90 Proof, Distilled at Kings County Distillery, Brooklyn
Nose: Freshly cut oak, smoldering campfire, fruit and caramel fill the nose.
Palate: This is a unique flavor profile that I can best describe as notes of tobacco, dark cherries, grilled corn on the cob, bacon, and the charred bits at the bottom of a beef roast. The medium finish expresses a bitter chocolate.
The Curious (Canadian) Case of the 9.09% RuleJune 15th, 2015
A new Canadian whisky recently introduced across America is raising a few purist's eyebrows. Meanwhile, at home, Alberta Rye Dark Batch has become a favorite cocktail rye with Canadian bartenders. The controversy? Dark Batch is made by adding about 8% bourbon and 1% sherry to mature whisky distilled from 100% rye grain. And though Canada's 9.09% rule allows this, it has some whisky enthusiasts scratching their heads.
We may wonder why Canadian regulations permit distillers to add foreign spirits to Canadian whisky. I know I did. While researching my book I interviewed over a dozen retired whisky makers and though none was really certain, they all pointed vaguely to whisky baron Sam Bronfman.
They told me Bronfman wanted to compete with American whisky producers who included as much as 80% inexpensive grain neutral spirits (GNS) in their blended whisky. Meanwhile, Canadian regulations required that all components of Canadian whisky be aged for at least 3 years. This, of course, increased the cost of production.
The legend – and I am loathe to cite any whisky legend as fact – says it was Bronfman who negotiated a deal with American tax officials to receive significant tax breaks if he included spirits from struggling U.S. producers in his Canadian whisky. He then convinced Canadian officials to permit up to one part of non-whisky spirits be added to ten parts of Canadian whisky. The spirits he added still had to be at least two years old, so they were more expensive than neutral spirits, but the tax advantages made up for that.
Not all Canadian whisky makers liked this idea. The former long-time distillery manager of Schenley distillery told me he never allowed any spirits of any kind on site except those he made. His whisky was 100% distilled by Schenley in its Valleyfield distillery.
Another told me she routinely used the 9.09% rule for whisky bound for the U.S. However, she took umbrage and pretended to spit on the floor when I asked her if she also included it in whisky that would be sold in Canada. Moreover, she told me, while the rule made financial sense for high-volume mixing whisky, for lower-volume sippers it provided no advantage.
So what does all this have to do with Alberta Rye Dark Batch? Well, just this. Dark Batch is a premium whisky that uses the 9.09% rule to its limit, not just for the U.S. market, but in Canada as well. Remember, Dark Batch includes 8% real American bourbon and 1% oloroso sherry.
When the whisky was launched in Canada, master ambassador Dan Tullio wondered out loud how he would explain this to the whisky cognoscenti. "Just tell them the truth," said brand manager Rob Tucker, "and let the flavor do the rest." Dan wasn't so sure, and I was certain it would bomb.
However, bartenders across Canada disagreed with us. An unofficial poll shows it has become the favorite mixing rye in about three of four barrooms. It also is a bartenders' favorite for their own creations.
For example, according to Joel Carleton, who tends the bar at Fox & Fiddle in downtown Winnipeg and coordinates the Manitoba Bartenders Guild, "I choose this rye for the robust spicy profile and rich flavors. It embodies rye whiskies the best, and represents a diverse aroma and palate combo that allows me to mix with it more effectively."
Math alert
In an infographic that accompanied its release, Beam Suntory explained that Dark Batch was made from 91% rye. Of this 91%, about half was distilled to low ABV in a pot still and aged 6 years in new barrels. The rest was distilled to higher ABV and aged 12 years in used barrels. So technically it meets the U.S. 51% rule. Or does it? And even more, should or could it? Canadian whisky is made using Canadian processes and under Canadian regulations, so U.S. rules are irrelevant, just as they are to single malt scotch or Irish whiskey.
Tucker had warned Tullio not to get into explaining percentages of percentages because it was too confusing. But Whisky Advocate readers are keen on this; we want to know. Let's look at that 51%, then.
First we need to know that the more flavorful the rye grain, the less alcohol it contributes to a mash. More protein equals more flavor, but also proportionally less starch, so less alcohol. Good Canadian rye grain, properly fermented to completion, will yield a fermented mash of about 6% alcohol. On the other hand, when corn is fermented to completion it yields 14, 15, even 16% alcohol. So, when all is said and done, a mash of 51% rye and 49% corn will produce more than twice as much corn alcohol as rye alcohol.
But in Canada we don't generally use mash bills. Rather, the individual grains are fermented and matured separately before blending. So, a whisky made from 51% mature rye spirit and 49% corn spirit will contain about equal amounts of rye and corn alcohol. At 91% rye spirit, Dark Batch leans very heavily on this spice-rich grain. But if rye brings intense spice, fruit and floral notes to the whisky equation, corn balances that with a luscious, mouth-coating body. And oloroso sherry? It enhances those fruity, floral notes, polishing the roughest edges off the rye.
Yes, the corn whisky came from Kentucky and the sherry from Spain, so if you're a whisky geek who eschews "additives" and demands that everything comes from the same distillery, you may take umbrage. But if you taste Dark Batch blind in a line-up, you might be surprised. For, as we have seen in here Canada, you just might enjoy the tingly dance it does on your tongue. Until you get that chance…you might want to suspend judgment.
Buffalo Trace Continues to LeadJune 5th, 2015
I've just spent two days at Buffalo Trace with other journalists, learning more about the Single Oak Project, the coming distillery expansion, and the philosophy that drives their continued experimentation. It's been a great time, and really makes me feel good about bourbon's future. Here's what happened.
First, I added two words to my vocabulary: "de-ricked" and "re-ricked." Buffalo Trace has bought back Warehouses R,S,T, and U, the remaining original buildings on the distillery campus. They had been built fast and filled fast in the late 1940s, when the distillery owners didn't want to get caught in another lack of stock similar to what had happened in World War II.
But bourbon sales dropped in the 1970s, so the buildings were sold and rebuilt as office buildings in the 1980s, which is when the de-ricking took place; all the ricks were taken out, carpet and drop ceilings installed. But lately the occupancy—mostly state government workers—had been slipping, and the real estate company lost the buildings to the bank…Buffalo Trace's bank. The distillery offered the bank a dollar more than the note on the buildings, and the deal was done.
Two of the warehouses are in the process of being re-ricked now (the other two won't be cleared of the current tenants until 2017, under the terms of the deal), and the work is proceeding at a furious pace. Construction teams were working hard on the fifth floor, bolting together pine 4X4s, while the first floor was already filled with 10,000 barrels. In January, that first floor was still offices!
That's only four additional warehouses, though, and Buffalo Trace is finally flexing the full muscle of their impressive distilling capacity. Those warehouses won't be empty for long. That's why the decision was made to buy 282 acres on the ridge above the distillery. At least 30 warehouses will be going in on the new property, at 50,000 barrels each, a new warehouse every five months for ten years. They're already growing corn up there, a non-GMO strain of white corn dating back to the 1860s, to make an estate bottling of bourbon.
There's only a tightly-winding narrow road up to the property now (which is apparently how the former owner liked it). That's why they bought a parcel of 50 acres that connects out to Rt. 127, which will become the main access to the site for construction, emergency, and — eventually — barrel trucks. Although…Brown is still toying with the idea of either pumping bourbon up to the site for barreling there, or with a conveyor to get the filled barrels up the hill. Big ideas are bubbling.
There's one more warehouse that's of special interest at the Trace. Remember the Warehouse X project, the five-chambered test warehouse? 150 barrels of bourbon are in there now, testing the effects of light on aging. Light? The barrels are opaque, solid oak! But light is energy, and light on barrels warm the whiskey. So some chambers are in total darkness, one's in natural light, and one's at half-natural light. What if light makes a positive difference? We discussed, bemused, the possibility of completely redesigned warehouses with walls of glass.
The air-handling systems at Warehouse X, which can heat or cool or change the humidity separately in each of the four chambers not open to the outside, are capable of quickly matching the sudden swings in temperature and humidity common in this part of Kentucky (and were fully half the expense of the construction). Probes in two barrels in each chamber measure temperature and pressure. Fascinating whiskey aging research is being done. (You can read more here.)
But all these new developments—plus a new automated shipping warehouse, expanded gardens and an archeological survey of Col. Albert Blanton's gardens, an expanded Visitor Center, and another restored building from the 1790s—weren't even the main reason we were in Frankfort. We were there to taste the top five whiskeys from the Single Oak Project.
A quick reminder: the Single Oak Project was designed to test variables in bourbon aging, in what president Mark Brown puckishly called "Project Holy Grail," a search for the way to make the perfect bourbon. Bourbons were barreled in oak from single trees, split into bottom and top halves, but varied by things like which mashbill (wheat or rye bourbon), what type of warehouse floor (concrete or wooden rick), and entry proof (105 or 125). (You can learn a lot more about the project here.)
This produced 192 bourbons, all at 8 years old, which were released in batches over the past four years. People who tasted them were encouraged to review them online at the project's website. The data were collected, put in a spreadsheet, and examined. Recently the last batch was released, and the results of all the reviews were weighed. The five bourbons which scored the highest (with at least ten reviews each) were presented to our group of 9 spirits writers…plus Buffalo Trace's master distiller, Harlen Wheatley. We sniffed, tasted, swirled, added water and repeated, and them Brown polled us to call out our 5-star ratings on each one.
Release #80 was the clear winner: what was it? Surprisingly close to the distillery flagship, Buffalo Trace! It was the rye bourbon mashbill, aged in a barrel from the bottom half of the tree (the bottom half bottlings did better overall), at a 125 entry proof. We didn't discuss our tastes, but I found this one to be complex, with wood and grain in good balance and a very nice finish. Apparently the group agreed: #80 garnered five 5-star ratings, and the most any other bottling got was two.
Does the research end there? Of course not. For one thing, there's a lot of research to be done on warehouse design and siting. Almost every company builds the warehouses the same way, but there's been no rigorous testing done on whether that's the best way. Orientation, top of hill vs. valley, in the woods or in open fields? No one really knows, and you get the distinct impression that this ignorance—their own, not just the industry's—really bothers Wheatley.
Then there's the whole issue of supply: are they making enough whiskey? Well, who knows? Brown was quite frank about that. "None of us really know what we're doing," he said at one point. "We don't, Beam doesn't, Brown-Foreman doesn't. We're just betting people will keep buying bourbon."
On a trip where the differences between what things were like 20 years ago—when a younger Harlen Wheatley abandoned the distillery laboratory facility because of a steam leak no one had the money to fix—and today—when Buffalo Trace has the money to have 17 full-time gardeners on staff—kept coming up as a head-shaking topic, it was clear that the bet was just that: a wager, not a prediction.
In the heart of thoroughbred country, maybe that's just how it's going to be; betting's in the blood. Given the depth of research and commitment and experimentation at Buffalo Trace, they seem like favorites in the long run.
About That Barrel ShortageMay 27th, 2015
Last week, the Wall Street Journal wrote a brief, yet detailed, story about a bourbon barrel shortage. The piece quoted a university professor, a Brown-Forman executive, the Hardwood Market Report and respected coopers, all of whom pointed toward fewer white oak trees and stave mills to turn logs into barrel staves. It was a reasonable story that got chopped up into unreasonable pieces that became what Chuck Cowdery calls clickbait.
But people wouldn't click if they were not interested. And the entire world is interested in… bourbon barrels. Who knew?
Before long, neighbors were texting me about this barrel shortage and the story was trending in places where comments take on a life of their own. I came across one commenter who called the Americans inability to reuse barrels "waste." He was quickly put in his new charred oak place, so kudos to the keystroking whisky police.
Beyond its interest level to the normal people, though, this story caught me off guard. Sure, I'm known to sling the word shortage from time to time, but I stay on top of my bourbon barrel news. I am always asking distillers where they're procuring wood, what are the prices, etc. At the Bourbon Classic event I emceed, I specifically asked Four Roses, Jim Beam, Heaven Hill and a few other companies if they were having barrel shortages. They all said no.
Thus, this story surprised me. Did the WSJ reporter scoop me on my own beat?
"I have actually read about the shortage (or potential shortage) of white oak trees and bourbon barrels. I have not heard anything different from our barrel supplier than we discussed at the Bourbon Classic events," says Jim Rutledge, the master distiller for Four Roses. "I don't know if a possible shortage of barrels is being felt by the numerous small distilleries that have started up in recent years, but as far as I am aware, none of the eight major Kentucky bourbon distillers are feeling a pinch on supply at this time."
So, who is feeling the supply pinch? Apparently, as Rutledge said, it's the smaller distillers.
Brad Boswell, president of the Independent Stave Cooperage, says the established whiskey distillers make up the lion's share of the demand for new barrels. "These established distillers have long-standing relationships with their coopers and for the greatest part their demand is being met by the cooperage industry," Boswell says. "I'm certain that greater than 95% of the global demand for new American oak whiskey barrels is being met at this time."
Boswell says the smaller distillers are caught in the gap and are making the "great amount of noise regarding their shortage of new barrels."
Leroy McGinnis, founder of the Cuba, Missouri-based cooperage McGinnis Wood Products, adds that the competition among the cooperages and the loss of loggers hurts their ability to fulfill new orders. But McGinnis makes about 600 barrels a day for wine and whiskey producers, charging $150 for the average bourbon barrel. He refuses to take on a "highest bidder" approach and simply maintains his existing customers. McGinnis' largest customer is Heaven Hill Brands, but he also services the Kelvin Cooperage in Louisville and several craft distillers. He must say no a lot.
"We get emails everyday wanting barrels," McGinnis says. "We have plenty of timber. We just don't have the loggers anymore."
The Kentucky-based Dunaway Timber Company acquires timber from private land owners and turns them into logs and then into barrel staves for the Brown-Forman Corporation. Dunaway owner Henry Christ says there's not even a lack of loggers for his operation. "The logging community (at least in our area) has enjoyed a good logging winter season and stavemills are competing stronger than we have seen in recent years to attract the logs in their direction so that they to can take advantage of this growing market," Christ says.
As you may recall from a 2013 Whisky Advocate article, I traveled with Christ and Woodford Reserve's Chris Morris to learn what kind of a tree makes a great bourbon tree. That field research was done more than three years ago and Christ says his stave production has increased 10 percent since then. He says Dunaway pays more per stave log, but the inventory remains strong. "A log hits my yard today and will be inventoried for two to three months before processing," Christ says. "But the cooperage inventory is so low due to increased barrel production that we are producing and selling this week and delivering next week. The demand for barrels both domestic and export is at record levels and cooperage production is running the same direction. ….For the most part, the stavemill is prepared to ramp up production if and when the loggers can get in the woods."
There's even promise for the oak growing in Kentucky, Christ says, with the U.S. Forest Service saying that Kentucky is growing at twice the harvest rate, offering a slight glimpse into the future supply of oak—at least for Kentucky. "We are not experiencing a shortage of timber or logs here in Fordsville, Ky. We can find the timber," Christ says. "The real question is can we afford it and get it harvested fast enough to meet our current production needs."
Of course, like anything, money talks. Boswell says his company has continued to raise its pay for white oak logs. At the same time, Independent Stave is developing new suppliers and territories to find cooperage-quality logs.
Since the majority of the oak used for bourbon barrels comes from private landowners in the Ozark and Appalachian areas, there's likely a significant number of lumber mills driving through oak-friendly towns and seeking land with 65- to 80-year-old straight white oak trees that could be turned into stave logs right now. These landowners are positioned to receive bids from several companies, eventually increasing the price for the log. Independent Stave even has the No. 1 spot on Google for the search term "selling white oak logs," with this online solicitation.
If you're sitting on a gold mine of white oak, perhaps it's time to sell. The value is based on state. A Grade 1 Stave Log in Tennessee averaged $817 per log last year, according to the September Tennessee Forest Products Bulletin, while the Missouri Department of Conservation indicates some stave logs sold as high as $1,400 apiece last year compared to the top price of $415 in 2012.
"Loggers, log brokers, and sawmills are all very motivated to sell white oak logs to our industry at these prices," Boswell says.
So while there's a national perception of a bourbon barrel shortage, the world's largest cooperage says it's "getting more volume" of white oak logs. And the larger distilleries are not experiencing a shortage. Heaven Hill's Master Distiller Denny Potter tells me that the barrels are there, but are expensive.
However, for the newer 1 to 50 barrels-a-day distilleries, the barrel shortage is real. The major cooperages are giving barrel preference to their long-time customers, or may also be charging a premium for barrels. So many craft distillers are finding themselves on the outside looking in, either having to make a difficult financial decision to pay more than they can afford or to be put on a waiting list. "The craft spirit industry has a ton of energy and they're wanting more barrels," Boswell says. "While they are relatively small players in the industry, their cumulative voice is very loud and rightfully so."
Meanwhile, as the bourbon boom continues and so-called craft whiskey is beginning to compete against the industry stalwarts, the barrel could become the great equalizer, and I really hope the distillers facing barrel concerns are able to stay afloat until barrels are affordable and available again. I'd hate to see good up-and-coming craft whiskey distillers make the shift to vodka.
Nobody wants to see that.
Making Barrel-aged Beer at Weyerbacher BrewingMay 22nd, 2015
We have an article in the latest issue, Summer 2015, titled "Big Beer, Whiskey Chaser," about the popular practice of aging beers in bourbon barrels. We talked to a number of the foremost brewers of such beers, like Tomme Arthur of Port Brewing, Todd Ashman of Fifty/Fifty and Eclipse, Matthew Brynildsson of Firestone Walker, and Chris Wilson of Weyerbacher.
I decided it would be cool to get some video to go with the piece, and Weyerbacher is just over the hill from our offices — okay, over about five hills, but who's counting! — so one morning I went up there and shot some video. It happened to be their 20th anniversary year, which is interesting for me: John Hansell introduced me to Dan Weirback, the brewery founder, all the way back in 1995. I've known Dan ever since, interviewed him numerous times, drove up to Albany with him one time to do an event together…and sure enough, wound up standing at the brewery's tasting room bar with him this morning, sampling Sunday Morning Stout (SMS), the barrel-aged beer I'd come to get a closer look at. It's a coffee beer, great stuff for 10 AM!
They were disgorging barrels of SMS that morning, and I took some fairly mundane video of that, but the audio is interesting. It's brewery production manager Chris Lampe explaining what type of beer SMS is, and how they take one last step to make sure they don't get a sour barrel into the blend. Have a look and listen; warning, it's kind of loud, we were shouting over the noise of the bottling line, right beside us.
After that, I went back to the lab. Weyerbacher was the only brewery I talked to for the story that was of the opinion that barrel-aged beers had to be watched carefully to prevent an infection that would create sour beer. Sour beers are a quite popular niche right now, and Weyerbacher makes some very good ones, like Riserva, and their new session beer, Tarte Nouveau. But they do NOT want beers like SMS going sour; they're in wood for the rich character that bourbon-soaked oak can give. The other breweries said that a variety of natural defenses kept the beer from going sour. Weyerbacher, it turns out, had experience of a barrel going sour, and with the cost of the beer and the barrel, decided that wasn't going to happen again.
Chris Reilly, their quality assurance/quality control manager and lab manager (and, full disclosure, my former neighbor who used to drop by with brewery and homebrewing samples!), told me about the process and equipment they were field-testing for a Philadelphia company that did fast analysis of beer spoilage precursors to stop infections in their tracks. Kinda geeky, but kinda cool; and nowhere near as noisy!
If you'd like to see more of this added detail in the future — if we have it to provide — let us know in the comments. Thanks!


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Walker rescued after getting stuck in mud in Swanage
Posted: February 17, 2013|
A walker had to be rescued by fire crews after becoming stranded in waterlogged sand in Swanage.
The walker had to be pulled from the water-sodden beach by Dorset Fire and Rescue Service on Friday.
Purbeck District Council has criticised people for ignoring the warning signs on Swanage beach, Dorset, which is situated near recent landslips.
Parts of the cliff became unstable after heavy rain in December.
A council spokesman said: "Further wet weather in January made the situation worse, with significant landfalls to the north of Ocean Bay, particularly in the section between Burlington Chine and Sheps Hollow."
Charlotte Blackman, 22, from Heanor, Derbyshire, died on 24 July after the 160ft (49m) high cliff collapsed onto Hive Beach near Burton Bradstock.
Five people escaped unhurt after a landslide on 8 August between Charmouth and Golden Cap.


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Buddy's Current Addictions
Submitted by buddy on Tue, 06/07/2005 - 09:25
- Homemade butter - Easy to do, and oh so scrumptious. Put it on some crusty French bread, heaven. Put it on corn on the cob, heaven. See that no one's looking and just dip my finger in for a taste, heaven.
- Getting Things Done by David Allen - book. Stress-free productivity indeed.
- The Soldier Son Trilogy by Robin Hobb - Fantasy series - Not quite as gripping as her other 3 trilogies (Assassin series, Liveship Traders and Tawny Man), but her grasp of complex storytelling and ability to make concrete a world in which magic and nobility are the main subjects are astonishing.
- Knitting - I've been doing this for 1.5 years, and I'm already into designing my own stuff.
- Gardening - I grew up in a house without gardeners, but my boyfriend is English, and an ex-professional gardener. Who knew it wasn't this mysterious difficult skill? I'm obsessed with checking on my sweet peas and tomatoes.
Saag paneer is one of my favorite foods in the universe.
And now I want to nab some Indian food for lunch...
Shalom, y'all!
L. Bangs


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about Todd FlowerdayA Roman Catholic lay person, married (since 1996), with one adopted child (since 2001). I serve in worship and spiritual life in a midwestern university parish.
about John Donaghy
John is a lay missionary since 2007 with a parish in western Honduras. Before that he served in campus ministry and social justice ministry in Iowa. His ministry blog is http://hermanojuancito.blogspot.com
He also blogs reflections on the lectionary and saints/heroes/events of the date at http://walktheway.wordpress.com
He'll be a long-term contributor here analyzing the Latin American bishops' document from their 2007 Aparecida Conference.
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Tag Archives: Bible
Reconciliation Lectionary: Luke 15:1-10
The fifteenth chapter of the Gospel of Luke is a surprisingly troublesome one for believers. Even before we get to the parable of the lost and faithful sons (which is another popular reading for Reconciliation). Jesus seemed to have been … Continue reading
Reconciliation Lectionary: Isaiah 1:10-18
The prophet Isaiah is known for his gentle passages, perhaps due to the lovely settings found in so much classical music as well as contemporary liturgical compositions. But remember, this is the same guy who had his lips cauterized in … Continue reading
Reconciliation Lectionary: Isaiah 5:1-7
Jesus taught in parables, but he wasn't the only one. Maybe the prophet Isaiah had an actual friend. But that was so long ago, it doesn't matter. What matters is that God cares, but according to the prophet, he has … Continue reading
Reconciliation Lectionary: Genesis 4:1-15
I have never heard this passage from the early mythology of Genesis proclaimed and preached at a Reconciliation Liturgy. The tale of Cain and Abel is one of the saddest in the Bible. At least I find it so. In … Continue reading
Posted in Rite of Penance, Scripture Tagged Bible, penance, reconciliation 1 Comment
Reconciliation Lectionary: Mark 10:32-45
Jesus and his disciples are on their way to Jerusalem–the final hour approaches. He predicts his Passion, and offers great detail. Peter is not the one with foot in mouth in this episode. James and John jockey for top billing … Continue reading
Posted in Rite of Penance, Scripture Tagged Bible, penance, reconciliation 1 Comment
Reconciliation Lectionary: Mark 2:1-12
The appendix of the Rite of Penance offers a handful of themes to those prepare a liturgy. That preparation might involve a communal service at the Church. But it might well lead to a home celebration. In that instance, the … Continue reading
Reconciliation Lectionary: Mark 12:28-34
The inquiry about the greatest commandment appears in two other Gospels (Matthew 22:34ff and Luke 10:25ff). The former is a suggestion for a Penance liturgy under the theme of "Love is the fullness of the law." I suppose Mark's version … Continue reading


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The Israeli air force will be able to trim the overall cost of its proposed advanced jet trainer aircraft deal by up to 35% thanks to the use of US export funding.
The two shortlisted aircraft in the Israeli contest - the Alenia Aermacchi M-346 and Korea Aeropsace Industries's T-50 - both use US-made engines and some US-sourced avionics, qualifying them for subsidies from Washington.
The funding mechanism will ease the direct burden on TOR, the joint venture formed by Elbit Systems and Israel Aerospace Industries, which will purchase the trainers and sell flight hours to the Israeli air force.
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New tool will be available for member beta testing soon.
If you run a website and have (big) web logs (say 100mb .tgz files or 1gb uncompressed logs) that you'd like to analyze referrer patterns for (where people came from when they hit your site), post a little reply here.
Keep in mind this isn't a normal web log analyzer, it's specifically for exploring referrer stuff (i.e. who is visiting your site from what other sites).


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Facebook demands legal ID, shuts down main LTV account.
Earlier this week, I was notified that the main LTV presence on Facebook, an account at this url: https://www.facebook.com/control.ltv (don't bother copy and pasting, it now leading to a fraudulent "broken link" page) was taken down. They claimed the name in use was not a 'real name'. (The name at the time read 'Conntrol LTV Abbadon'). So I said to myself, fine. Who cares. When I logged in, it prompted me to add my 'real name'. I did just that (forgetting to add a middle initial, which it wouldn't let me add a minute later). It let me back in, and I posted a (justified) pissed off post about it. A few hours later, the account was again shut down. Only this time, Facebook was demanding that I send them an actual copy of government identification. I'm not kidding. See the attached screen grabs.