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Amusement and Theme Parks
News about Amusement and Theme Parks, including commentary and archival articles published in The New York Times.
Chronology of Coverage
Aug. 3, 2015
Comcast is seeing outsized returns after investing heavily in amusement parks it acquired as part of NBCUniversal buyout, but doubts remain about speed of expansion and perennial dangers of the business; theme park unit had operating cash flow of $617 million in the first half of 2015, up 49 percent from year-earlier period; multi-billion dollar expansion, along with similar push by Disney, could indicate biggest boom period in industry's history. MORE
Jul. 16, 2015
Walt Disney Company shows designs and attractions at mega-resort that is due to open in Shanghai in spring 2016, its first theme park in China. MORE
Jul. 4, 2015
Universal Studios' Hollywood back lot, competing with nearby Disneyland, now features action-themed tours in attempt to modernize the park and adjacent movie studio; attraction had 6.8 million visitors in 2014, up 11 percent from 2013. MORE
Jun. 28, 2015
Fireball that ignites over Taiwanese water park north of Taipei injures at least 516 people, with some suffering life-threatening injuries and burns; blast appears to have occurred when airborne colored paint powder being dispersed over a crowd at a dance event in the park ignited. MORE
Jun. 28, 2015
Travel Q&A with Rob Decker, senior vice president of planning and design at Cedar Fair Entertainment, which operates 14 theme parks across United States and Canada. MORE
Jun. 26, 2015
Albany businessmen buy rides of Hoffman's Playland and move amusement park from vibrant suburb to district of warehouses in little-visited area of city. MORE
Jun. 16, 2015
Dunhuang Journal; preservationists and scholars at China's Dunhuang Research Academy speak out against plan to bring more tourism to Mogao Caves, United Nations World Heritage Site in Gobi Desert; say site is already overburdened with visitors and that proposal by Gansu Province officials and Beijing company Boya Strategy Consultation Group, which includes theme park and hotels, would threaten ancient Buddhist treasures. MORE
Apr. 11, 2015
Coney Island's 87-year-old Cyclone roller coaster remains a popular amusement park attraction, despite enduring beyond its glory days; several passengers who were temporarily stranded midair when coaster stalled on first day of season reunite week later to have another go when ride reopens after inspection. MORE
Mar. 27, 2015
Friday File column; New York Times archives highlight coverage of opening of Coney Island amusement parks Dreamland and Luna Park in 1904. MORE
Feb. 4, 2015
Philippe and Nicolas de Villiers, successful French operators of historical theme parks, are planning new operation in Crimea; pair will avoid troubled episodes in region's recent history, instead choosing to portray its Byzantine lineage from the distant past; have struck deal with Russian investors and have met with Russian Pres Vladimir Putin. MORE
Dec. 29, 2014
Texas businessman David Jones is trying to raise $8 million to buy and renovate Alamo Village, replica of Texas landmark built for John Wayne movie The Alamo and since used for over 100 additional artistic productions; Jones hopes to turn it into a theme park. MORE
Dec. 11, 2014
Kentucky rescinds offer of tax breaks for a religious-themed park that would feature a 500-foot-long wooden ark based on Noah's Ark; state officials say planned project had changed from tourism attraction to outreach for Christian ministry. MORE
Nov. 23, 2014
Brooks Barnes travel article highlights visit to all 13 Disney theme parks, from California to Paris and even Tokyo. MORE
Oct. 14, 2014
Comcast's NBC Universal unit announces plans to build a $3.3 billion theme park in Beijing; 1,000-acre park will be part of effort to capitalize on China's growing middle class. MORE
Sep. 13, 2014
Walt Disney World is removing 1980-era flume ride Maelstrom from its Norway pavilion at Epcot Center in Orlando, to build a new attraction based on hit movie Frozen. MORE
Aug. 29, 2014
Zakho Journal; most people at Happy Park in Zakho, Iraq, many from wealthy families, or longtime residents seeking a break, are glad to have any kind of escape from militants of Islamic State in Iraq and Syria sweeping through their towns; theme park in Iraqi Kurdistan once hosted thousands on weekend nights, but local crowds have thinned. MORE
Aug. 10, 2014
Vocations column features interview with Luna Park supervising ride operator Raheem Echols discussing his trade. MORE
Aug. 9, 2014
Several amusement and theme parks are offering theatrical shows, including The Singing Sorceress: Celestina Warbeck and the Banshees at Universal Orlando Resort, London Rocks at Busch Gardens in Williamsburg, Va, and Lusty Lil's Revue at Cedar Point in Sandusky, Ohio. MORE
Jul. 30, 2014
Seaside Heights, NJ, stands to lose its last carousel, historic, wooden one which dates to 1910 and features horses from master carvers; owners say, because of 'market conditions,' they will put it up for sale; auction house Guernsey's would like to keep carousel in one piece, but it could be sold off piece by piece; residents and longtime visitors are campaigning to save the carousel with online petition. MORE
Jul. 27, 2014
News analysis; yearly deaths and injuries occurring on amusement park rides raise question of whether roller coasters and other thrill rides have, in becoming taller, faster and more extreme, also become more dangerous; no single federal agency is responsible for collecting data and assessing safety of such rides, resulting in variable regulation from state to state. MORE
Jul. 27, 2014
Next-generation wooden roller coasters that take their riders upside down can be found in amusement parks in Branson, Mo, Gurnee, Ill, and Wisconsin Dells, Wis. MORE
Jul. 22, 2014
Rome's legendary film studio Cinecitta, which is in financial trouble as result of lower-cost filming in Eastern Europe, hopes that Cinecitta World, new theme park inspired by the studio's golden era, will attract more international travelers to the city. MORE
Jun. 16, 2014
Thomas Land, theme park based on popular children's television show Thomas & Friends, is being built at Edaville USA Railroad in Carver, Mass. MORE
Jun. 13, 2014
Westchester County officials say blueprint is being scrapped and new approach adopted for saving amusement park Rye Playland. MORE
May. 27, 2014
Florida's economy is on the rise again, shaking off big housing bust; so far in 2014, state has led country in job growth and chalked up third-best record over last 12 months; reasons for comeback include low prices for land and contractors, and tourism driven in part by new Harry Potter theme park attraction. MORE
May. 25, 2014
Thunderbolt, first custom-designed roller coaster at Coney Island in decades, is serious thrill-ride, offering lightning-quick moves and steep upside-down drops; coaster replaces old wooden Thunderbolt, which operated at park from 1925 to 1982. MORE
Apr. 30, 2014
Plan to revitalize Rye Playland, Art Deco amusement park in Rye, NY, is threatened by opposition from neighbors, who object to several changes including a new, large field house; Sustainable Playland, key group behind project, has threatened to drop out. MORE
Apr. 9, 2014
Comcast is increasing spending at Universal Studios Hollywood, following years of neglect by previous owners of California theme park; $1.6 billion overhaul is aimed at competing with nearby Disneyland. MORE
Apr. 2, 2014
Walt Disney World has spent more than a year rolling out MyMagic+, $1 billion reservation system designed to make park more profitable by making its 30 million annual visitors happier; multifaceted system, which involves tracking guests through data-collecting electronic wristbands, has taken longer to implement than expected as Disney confronts array of daunting complexities. MORE
Mar. 11, 2014
Thunderbolt roller coaster is returning to its Coney Island site, but will now be constructed of steel rather than wood, and will be able to reach speeds of 55 miles per hour; will be the first coaster in the area since 1910 to hurtle riders upside-down. MORE
Feb. 18, 2014
Walt Disney Company says it plans to increase number of hotel rooms at Hong Kong Disneyland by 75 percent; 750-room hotel featuring the theme of exotic locations will open by early 2017 and cost about $550 million. MORE
Jan. 24, 2014
Universal Orlando Resort unveils details for a huge expansion of its Harry Potter theme park, including two major new rides, eight new stores and a sprawling restaurant. MORE
Dec. 28, 2013
Turkey legs are increasingly popular draw to Disney's North American theme parks since their humble debut in late 1980's; Disney guests will likely have eaten as many as two million of theme parks' giant smoked turkey legs in 2013, 25 percent more than just three years earlier. MORE
Nov. 12, 2013
Frank Bruni Op-Ed column maintains tiered upgrades on airplanes, at amusement parks and elsewhere represent how America has become a land with precise microclimates of exclusivity; holds unattractive shift mirrors larger trends of income inequality and social segregation MORE
Oct. 8, 2013
Iron Man-themed thrill ride, photo pavilion and shopping area will open at Hong Kong Disneyland in late 2016; Disney is betting Marvel superhero ride, to cost at least $100 million, will complete turnaround at its underperforming theme park as it prepares to open mega-resort in Shanghai. MORE
Jul. 7, 2013
Virginia Sole-Smith article on live mermaid show offered at Weeki Wachee Springs state park in Florida; reflects show, which began in 1950s, should remind Floridians why they should cherish their state's quirky roadside attractions just as much as Disney World and other shiny new super parks of Orlando. MORE
Jul. 5, 2013
Luna Park on Coney Island Boardwalk reopens in late afternoon of Fourth of July after Astrotower is partially dismantled by workers; 53-foot-high former ride had begun to sway dangerously when a storm approached the area. MORE
Jul. 3, 2013
Some Luna Park attractions, the Wonder Wheel and many shops on the Coney Island Boardwalk remained closed on Wednesday as city officials considered the stability of a former ride. MORE
Jul. 3, 2013
Concern over visible swaying of decades-old Astrotower in Coney Island forces evacuation and closing of nearby amusement park Luna Park; New York City Buildings Department says its engineers are examining tower and looking for signs of failure or weakness. MORE
Jun. 30, 2013
Monica Davey travel article offers advice on how to experience five water parks in Minnesota, Wisconsin and Illinois. MORE
Jun. 19, 2013
Horace Bullard plans for redeveloping Coney Island of his youth, complete with year-round amusement parks and bustling commerce, remain unrealized; properties bought by Bullard in 1970s and 1980s remain dilapidated and largely vacant, while burst of new development excludes his ideas. MORE
Jun. 10, 2013
Work will soon begin on failed Xanadu project, now called American Dream Meadowlands; new owner Triple Five Worldwide, conglomerate based in Canada, plans to spend $1.7 billion, on top of the $1.9 billion spent by two previous developers, to create its new vision; Triple Five estimates that the complex will draw 40 million visitors a year, half of them tourists. MORE
Jun. 10, 2013
More American theme parks are adopting tiered model, with special access and perks for those willing to pay; Universal Studios Hollywood has introduced $299 VIP ticket that comes with valet parking, breakfast in luxury lounge, special back lot access and other perks and amenities; critics say trend ruins egalitarian nature of experience. MORE
Jun. 6, 2013
To its Simpsons Ride, Universal Orlando Resort has added a replica of Springfield, the family's hometown. MORE
Jun. 2, 2013
Matthew J X Malady Riff essay bemoans modern line-jumping options that allow people at crowded theme parks or stores to skip the line by paying extra. MORE
May. 9, 2013
Universal Studios announces that theme park area based on J K Rowling's bestselling book and movie series Harry Potter will open at Universal Studios Florida in 2014; Potter-themed area is already popular at Universal's adjacent theme park Islands of Adventure. MORE
Mar. 25, 2013
Luna Park in Coney Island, Brooklyn, celebrates opening day, five months after Hurricane Sandy devastated coast and flooded amusement park in almost five feet of seawater; some Coney Island residents say park's opening day serves as reminder of how much work still needs to be done in the neighborhood. MORE
Jan. 7, 2013
Walt Disney World will introduce new electronic bracelet system in spring 2013 that will guide visitors to attractions and allow them to pay electronically for individual charges; new system will also allow company to gain greater access to valuable customer information. MORE
Dec. 23, 2012
Walt Disney World Resort in Orlando, Fla, has more than doubled the size of its Fantasyland section to include attractions based on more recent Disney movies. MORE
Dec. 23, 2012
Suggested schedule for a perfect day at Walt Disney World in Orlando, Fla noted. MORE
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Comcast Invests by the Billion in Theme Parks, Hogwarts and All
After Comcast bought NBCUniversal four years ago, it surprised some by not only hanging onto the company's theme parks, but investing heavily in their expansion.
August 3, 2015, Monday
MORE ON AMUSEMENT AND THEME PARKS AND: Amusement and Theme Parks , Comcast Corporation , NBCUniversal , Walt Disney Company , Burke, Stephen B , Amusement and Theme Parks , Universal Studios Inc , Disney, Walt, World (Lake Buena Vista, Fla)
Shanghai Disney Plans Unveiled: Big on 'Pirates,' but No Space Mountain
The company's resort, its first in mainland China, represents a major bet on westernized leisure travel and an effort to stoke sales of Disney products.
July 16, 2015, Thursday
MORE ON AMUSEMENT AND THEME PARKS AND: Shanghai Disneyland , Walt Disney Company , China , Amusement and Theme Parks , Shanghai (China) , Pirates (Movie) , Iger, Robert A
Betting on the New York Ferris Wheel to Elevate Staten Island's Fortunes
The city is hoping that what will be the world's largest Ferris wheel, accompanied by an outlet mall and a 200-room hotel, will lure tourists to the overlooked borough.
July 9, 2015, Thursday
MORE ON AMUSEMENT AND THEME PARKS AND: Ferris Wheels , Staten Island (NYC) , Travel and Vacations , Real Estate (Commercial) , Staten Island Ferry , New York City
A Disney World Vacation in One Day
Here are tips on experiencing the thrills at the parks while still having time later for refreshments at Downtown Disney.
July 5, 2015, Sunday
MORE ON AMUSEMENT AND THEME PARKS AND: Orlando (Fla) , Travel and Vacations , Amusement and Theme Parks , Disney, Walt, World (Lake Buena Vista, Fla)
Universal's Back Lot Tour Adds a Bigger Dose of Movie Fantasy
With actual production largely done in other locations, Universal Studios Hollywood is turning to tours that recreate the action in hit movies.
July 4, 2015, Saturday
MORE ON AMUSEMENT AND THEME PARKS AND: Movies , Amusement and Theme Parks , Universal Studios Inc
Woman in Taiwan Dies Days After Being Burned in Water Park Blast
The 20-year-old was the first fatality from the blast on Saturday that left hundreds of people injured, with more than 200 still in intensive care.
June 30, 2015, Tuesday
MORE ON AMUSEMENT AND THEME PARKS AND: Taipei (Taiwan) , Explosions (Accidental) , Amusement and Theme Parks , Deaths (Fatalities) , Formosa Fun Coast (Taiwan) , New Taipei City (Taiwan)
Hundreds Treated for Burns After Fire at Taiwan Water Park
The public's focus has turned to how airborne powder being sprayed at a "color party" could have ignited on an overwhelmingly young crowd.
June 29, 2015, Monday
MORE ON AMUSEMENT AND THEME PARKS AND: Amusement and Theme Parks , Burns , Ma Ying-jeou , Taipei (Taiwan)
Taiwan Water Park Blast Leaves Hundreds Injured
No deaths were reported, but at least 516 people were injured when a cloud of colored powder erupted into a huge fireball during a live event at the park northwest of Taipei.
June 28, 2015, Sunday
MORE ON AMUSEMENT AND THEME PARKS AND: Fires and Firefighters , Amusement and Theme Parks , Explosions (Accidental) , Formosa Fun Coast (Taiwan) , Taiwan
Talking With Rob Decker, a Real-Life Roller Coaster Tycoon
Decker, who works in theme park design for Cedar Fair Entertainment, talks about planning amusement parks and his favorite roller coasters.
June 28, 2015, Sunday
MORE ON AMUSEMENT AND THEME PARKS AND: Decker, Robert A (1961- ) , Amusement and Theme Parks , Cedar Fair LP , Travel and Vacations , Roller Coasters
A Beloved Amusement Park Gets a New Life in Albany
Two local businessmen spared the rides of Hoffman's Playland from the auction block and moved them from a booming suburb to a rarely visited part of the city.
June 26, 2015, Friday
MORE ON AMUSEMENT AND THEME PARKS AND: Amusement and Theme Parks , Relocation of Business , Albany (NY)
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- 1
- person in the U.S. has this name View Jon Jacklet on Whitepages
Meaning & Origins
Simplified spelling of John or a short form of Jonathan. The name is borne by the Canadian singer Jon Vickers (b. 1926) and the American actor Jon Voight (b. 1938).
|302nd in the U.S.
The meaning of this name is unavailable
|479,777th in the U.S.
Nicknames & variations
John, Johnny, Johnni, Jonathon, Johnatho, Johnathan, Jonathan
Jackson, Jack, Jackman, Jacks, Jackie, Jackowski, Jacklin, Jacko, Jackel, Jacka

subset: commoncrawl


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New York
Recs for Upper West Side eats?
Can anyone give me some recommendations on affordable restaurants near Broadway and 75th? I'll be on my own in that area for a weekend in June. I'd like to spend $30 or less on dinners, $15 or less on lunches. I don't have a huge appetite, but I am adventurous. I'd like to get in a mix of NYC classics (good slice of pizza?), and eclectic/interesting fare. I'd also prefer to avoid fussy places or ones that require reservations. Thoughts?
Talk is closed, but that doesn't mean the conversations have to stop!
Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


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Saturday, 21 April 2012
Catholics, Pray for the French Elections
Posted by Supertradmum
Pray for France today and tomorrow. I am very concerned. Read this, please. These are dangerous and crucial times. There is a strange coalition of socialists and Islamists, who want to forever change the culture and Catholic heritage of France.
I want France to remain free and return to its Catholic roots. The eldest daughter of the Church may disappear, may be kidnapped, as so many Catholics cannot think in terms of Catholic political realities. Pray to Our Lady, please.
3 comments:
- JonathanCatholic said...
Our Lady of Lourdes, *France,* pray for us!
St. Bernadette Soubirous, pray for us!
Bl. Carolus Magnus, pray for us!
- 21 April 2012 at 10:12
- Matthew M said...
It would serve France right is it fell to Islam. No sympathy from me.
- 23 April 2012 at 00:11
- Anita Moore said...
Trouble is, Matthew M., if France falls to Islam, the effects will not be confined within her borders. This is not merely France's problem; it is the problem of all of us.
- 24 April 2012 at 01:16
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For small businesses, search engine optimization can offer more of an impact on growth than traditional forms of advertising – especially in today's digital-centric environment, where more users are turning to their computers, phones or tablets to quickly search for a solution or answer to their problems online. In fact, a survey last year from Fleishman Hillard showed that 89% of consumers surveyed search online to make purchasing decisions. With its ability to connect customers to companies at the click of a button, SEO can help increase brand exposure and awareness, generate new leads and create new partnerships. It can only do these things, however, when it's executed correctly.
Since its inception, as is common in any form of marketing and business growth, SEO has been defined by two sides of the same coin, often referred to in the industry as 'white hat' and 'black hat' tactics. White hat SEO consists of legitimate, user-friendly strategies that work towards ensuring a website contributes something of value to the web, with unique content that individuals think is worth reading or watching and – most importantly – sharing with others. In other words, white hat SEO is SEO that's recommended by Google; all of the strategies that fall under this category are their best practices for search. It's an approach that involves helping individuals searching online for a solution to their problem find the one that suits them best. This is true search engine optimization.
Conversely, black hat SEO consists of strategies that don't contribute anything of value to the web, such as article spamming, irrelevant links, hidden text, and things of that nature; essentially, anything that does little to nothing to actually help users find what they're looking for while filling the web with useless and often nonsensical content.
Unfortunately, many SEO agencies utilize black hat tactics in the guise of legitimate techniques for increasing a business's presence online, taking an approach that more often than not results in their clients' websites getting knocked down to the double-digit pages on Google and other search engines. This, of course, creates a negative connotation with SEO, causing many business owners to swear it off forever as a scam that doesn't work because all it did was cost them a lot of time and money.
With this in mind, we'd like to share some SEO myths that business owners should really stop believing in order to avoid this kind of thing. This is part one of a two-part series; we'll be including more of these in a future blog entry over the next few days.
- "We'll Get You to the Top of the Search Engines in a MONTH!"
What's funny about claims like these is that they can be true – but there's a reason they don't include the phrase "…and make sure you stay there." Using illegitimate tactics may still help websites skyrocket to the top of search results, but it's certainly no guarantee that they'll stay there once Google finds out what they're up to – and they will find out, sooner or later.
Black hat companies will often guarantee results that sound like they're impossible to achieve or maintain. And guess what? They seem impossible because they are impossible. Like anything else, SEO doesn't include any shortcuts or fast and easy fixes. It can take up to a year of consistent, hard work for you to see solid results that stick. It takes a lot of patience, perseverance, testing and time to ensure it's done right. The only way to come close to "guaranteeing a first page spot" is with a well-run AdWords campaign, as it's a lot easier to determine your position with pay-per-click advertising.
- "We'll Buy You 1,000 Quality Links That Guarantee Results for CHEAP!"
Funny thing again: sure, anyone saying this probably does have contacts with a network of websites that are willing to put up a link in exchange for money. But there's a problem with this concept.
Buying links is a huge no-no in the SEO industry; it's something that any agency worth their weight simply wouldn't bother with, period. Any firm that mentions buying links without including the phrase "we don't" is one that you should run from right away without looking back, because this is something Google takes very seriously; it's strictly against their terms of service, and any website caught doing it is going to see just how quickly they can be shipped to page 100 – or, worse, removed from the index entirely. It's just not worth it.
The best way to build a network of links is to create unique, compelling and quality content that people will want to share. This can't be stressed enough. Over the years, Google has shifted to focus on rewarding websites that they see are contributing something of value to the web; links for the sake of links don't matter. They have to be relevant, earned, and worth the click to the user if they're going to bring you any long-term value.
- "We'll Update Your Website With Consistent Fresh Content. Google Loves Fresh Content!"
This one is tricky to debunk, because right above this paragraph I've stated that "unique, compelling and quality content that people want to share" can offer some value to your website. But the difference with black hat companies is that they aren't interested in offering content that's unique, compelling, quality or valuable in the least. To them, any text on a page will do.
Here's the thing: Google has become smart. It's become very, very smart, in fact, and it's going to keep getting smarter. By now it's reached a point where it can easily tell original writing from something that's been thrown together in a matter of minutes, then duplicated with synonyms ten times over and posted week after week in a thinly-veiled attempt to fool users and search engine crawlers alike into thinking that text on a website is enough to pass as valuable information. Google knows what spam looks like, and they don't like it.
If a company is promising you more blog posts than it sounds like they have the resources to write, chances are there's a catch. If they're promising you 20 articles on 20 different websites a month, chances are there's a catch. If they're promising a fresh update to your homepage every six weeks because "Google likes fresh content", there's a catch.
The bottom line with content is something that's been said multiple times in this article already: like links, content for content's sake will do nothing to bring your website any added value. Black hat agencies will try to convince small business owners that it doesn't matter what's posted to their site; it just matters that updates are frequent. If you want to focus on creating content that will help your website increase in terms of quality and originality, then you need to have a plan in place that consists of ensuring every update offers users value that they won't find anywhere else.
The concept of search engine optimization has been around for nearly two decades, but there are still several misconceptions that surround it, and unfortunately many small business owners who have a negative experience with black hat companies that promise the impossible want nothing to do with SEO. It's important to remember that every industry has its myths, its too-good-to-be-true tales, and SEO is no different – if it sounds outlandishly beneficial, there's probably a catch or two.
That's all for this installment! Head back here in the next few days for Part 2 of this series to learn more about common myths in SEO and how you can choose a reliable agency that will only utilize legitimate strategies for search.


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Step 1:
I found one with actual screws securing the case and circuit board.
Purchase a clock mechanism with a 3/4 inch long shaft from a hobby store.
Step 2:
I could not remove all the screws, so I was forced to pry off the cover.
Be carefull not to damage the insides.
Step 3:
You need to remove the hard drive platters and spindle.
I used a T6 torx wrench to remove the 3 screws.
Step 5:
Use a hammer and a larger screwdriver to pound out the ball bearing sleve.
When both are removed the hold that's left is 1/4 inch.
Step 7:
Attach the hands and insert a battery.
Getting the motor/bearing out was a bit of a pain :)
Getting the motor/bearing out was a bit of a pain :)
will add the pics soon


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What Eric Schmidt did this summer
Thursday, July 26, 2007
In case you're thinking summer is the time to slow down, that's not always true around here. Our CEO has been on the go on behalf of a number of our public policy initiatives. And our Public Policy blog has been keeping up with him.


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The Veracity Logic VLIRT™ system is an innovative, fully configurable, and customizable InVentory Randomization System (IVRS) designed to meet your clinical study requirements. Our validated 21 CFR Part 11 compliant system provides Subject Management, Clinical Supply Management, Site and Role based Data Access, Alerts and Messages, and On-Demand and Scheduled Data Exports.
Contact Mark Paul and let him know how we can help you achieve your clinical study goals.


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Through the Years
20-year-old Oswald Roth, a licensed cheesemaker from Niederbipp, Switzerland, founds O. Roth & Cie, a cheese company specializing in producing and exporting Emmentaler.
Oswald Roth re-locates his business to Uster on the outskirts of Zürich and expands his business to exporting to Eastern and Western Europe, South America, and the United States.
Otto Roth, one of Oswalds six children, immigrates to New York City to start Otto Roth & Company, a subsidiary of O. Roth & Cie. that will serve as an importing agency for Swiss cheeses.
Alfred, one of Oswalds grandsons, joins the family business in Switzerland. His children Fredi, Annemarie, Ulrich, and Felix, are born in 1942, 1944, 1948, 1952 respectively.
Alfred Roth travels to the US and acquires production technology for Gold-n-Rich and begins the production of Roth Käse (pictured), a mild, semi-soft cheese that became a popular product in Switzerland.
Karl Jaeckle, a cousin of Alfred Roth, immigrates with his young bride Rita to the United States to join Otto Roth & Company; their sons, Fermo and Andre, are born in 1951 and 1953 (respectively).
O. Roth & Co in Uster becomes the first Swiss company to prepack cheese.
O. Roth & Co celebrates its 100th anniversary in Uster, Switzerland.
After the untimely death of their father Karl, Fermo and Andre Jaeckle take over management of Otto Roth & Co, Inc. They target supermarket deli departments with the first full-line of cut and wrapped specialty cheeses and grow the business to become the largest specialty cheese importer/distributor in the United States.
Otto Roth & Co., Inc. is sold to General Foods.
O. Roth & Co AG in Switzerland changes its name to Roth Käse AG.
Cousins Fermo Jaeckle and Felix Roth agree to found a business producing high-end specialty cheeses in the United States. They scout locations in Wisconsin, Pennsylvania, and Vermont to found Roth Käse USA. Monroe, WI was chosen as their company's home for its geographic location, access to high quality milk, existing cheesemaking infrastructure, and the strong Swiss heritage of the region.
Roth Käse USA Ltd is open for business. The renovated plant houses the country's first copper vat for the production of natural Grand Cru. The company re-introduces wooden boards for the aging of their specialty cheeses. The focus of company is to import technology, not cheese.
In anticipation of consolidation driven by GATT (WTO) Agreements and Switzerland's bi-lateral contract on Agricultural Trade with the EU, a large Swiss dairy cooperative bids to purchase Roth Käse AG. The company is sold.
Grand Cru Surchoix takes Best in Show at ACS Competition
Roth Käse USA acquires a distribution warehouse to meet market demand and improve the distribution function.
The decision is made to triple capacity. Construction begins on expanded make room and new employee break room.
Construction begins on the Affinage/Curing cellar and Culinary Education Center.
Roth Käse USA celebrates 15 years of crafting and curing award-winning cheeses in Monroe, Wisconsin and completes construction of the Affinage/Curing Cellar and Culinary Education Centre.
2007 Roth's Private Reserve takes 3rd Best in Show at ACS.
Roth Kase USA and Emmi AG merged in 2010 to form Emmi Roth USA.
"Easy Entertaining with Emmi Roth USA," a cheese cookbook is released on August, 25 2011.
2012 Grand Cru Surchoix takes 3rd Best in Show at ACS


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Your kidding right???
Are you saying the last two GM's were just as good as Heckert??
WOW...what players are you watching...so by your standards, Kamron Wimbly is as good a defensive player as Joe Haden?
I would do that trade. But I don't think the Steerlers would trade into the division...Maybe I am wrong.
I agree jflow
I'm no Colt fan, but people need to get over the RGIII thing and move on already...what's done is done, and whinning about it does nothing. Go Browns!
Very well said Ghostrider.
I couldn't agree more...especially the comment about "The Quarterback" every year. It's always like that.
I am looking forward to seeing what Heckert does this year. He has been above average in his first two Browns drafts which is better than we've had since the early 90's The Savage comment was good too. Don't forget Butch Davis's last second hunch pick Alla Gerrard Warren. Keep it up Heckert!
Go Browns!
I'm not sold that Colt sucks, nor am I sold that he just needs talent around him. But what I do know is that teams like the Steelers and the Patriots have been picking a lot lower than the 7-9 teams and they seem to fare pretty well. It's all about talent evaluation.
I don't think Heckert is the greatest evaluator of talent ever, but I do think he is the best we have had since the browns return. I am content with being patiant and see what this year brings. If we go 7-9 that's a big improvment and would indicate that the track record is continuing to be good (All-be-it slow) but if so, I would expect (or demand) nothing less than a double digit winning season and superbowl contending team in 2013
95 world series comes to mind. One of the greatest offenses ever to bat vs. one of the greatest pitching staffs ever...sorry dude. History has always shown...defense is key.
The common denominator with your post is:
Heckert knows how to pick players.
I will trust his picks till he proves otherwise whether it is RGIII or not.
Thank GOD the ward era is over. That guy caught everything. Seemed like every time the Browns had the Steelers third and long, he bailed them out. I will definately not miss Hines Ward. only wish the Browns could have a reciever with 2/3 of his talent. God I hate the Steelers and their never ending finding of good players in later rounds!
Be done if you want, I will take the Ravens elite defense/below average offense superbowl ring any day of the week and twice on Sunday.
We can pick up a lineman in the later rounds or at 22 and get reciever help in free angeny.
Because nobody cares about Hockey. Who wants to watch a bunch of people chase a little white ball all over the place anyway...or is that tennis?
To me the Plain Dealer made the statement today that the only opinion in the entire paper is the editors opinion. I will never purchase the paper again. What's the point...I can't trust any of the opinion articals to be that of the writers anymore.
I would think a beat writer for the Browns should say negative things here and there...look at the product they have given us over the last decade.
The only time the Owner comes out to say anything in the Media is when its in the best interest of him (Season Ticket sales)
If Tony's demotion was for more than the Tweet, they should have waited a week or two.
On a side note, Wierd AL shoud re-make his "Eat it" Micheal Jackson parody song to "Tweet it" he would have a ton of material.
Be careful not to get caught up with H&H and their draft logic. Just because Heck has had the best two drafts since the Browns return doesnt mean they were great draft. I would say above average at best. At where Haden was picked, he should be an Elite CB, not just a good one.
I don't want to sound Anti-H&H, but I am wary after hearing Holmgren say "I fired Mangini because a 5-11 season is unacceptable." And then turn around and give Shurmur a pat on the back and saying he did a good job going 4-12.
Not defending anyone, but when people say "what is the alternative to H&H & Shurmur?" it makes me think of the 49ers and how much they sucked last year with the same talent. Yet they make one correct hire in a coach and they now have a good chance at winning it all.
I remember when they resigned smith in the off season and everyone and their grandmothers thought they were insane.
I am not saying H&H are wrong, I'm just saying there are other examples of teams turning it around a little more quickly than 5 - 7 years
I admit, I was one of those guys throwing my arms up with Horseface, and had a lot of fun texting all my bandwagon Steeler fans (Present & Past co-workers) but as usual the texts went back and forth and I had fun with the Tebow talk till it ended as they always do... with the Steeler fan saying "6 rings".
Can never win till the Browns get a ring, and even then they would have 5 more. God I hate the Steelers.
@ Chef, I'm with you and the Niners
I believe we only need one player on the D-Line and 2 on the O-Line.
Part of the run stop issues this year can probably be attributed to having two rookies starting on the D-Line. Both these guys are pretty solid picks and should only get better. When Stiegnbach is healthy (Hope I spelled his name right) our left side is good. We need to work on that right side...maybe add depth to the left.
I guess he wasn't durable enough to play from Prison.
Here is my grades for the last two H&H Drafts...
A+ - None (No elite players)
A - None (No pro bowl caliber players)
A- - Joe Haden - (2010 #1) Shut down corner gaurded teams best recievers
B+ - Jebaal Sheard - (2011 # 2) Solid
B - Greg Little (2011 # 3) If he can correct the drops...look out!
- Phil Taylor (2011 # 1) Above average but dissapointing for 1st round pick. A lot of upside.
B- - TJ Ward (2010 # 2) Hard hitting above average player
- Mitchell Carlton (2010 # 7) Diamond in the rough when he was on the field
C+ - None (no one else above average)
C - Jason Pinkston (2011 # 7) Started terrible but got better towards end of the season
C- - Colt McCoy (2010 # 4) below average , he is not a QB that makes people around him better
D+ - None
D - None
D- - Montario Hardesty (2010 # 3) Bust in my opinion way below average
I cannot grade the remaining since I never saw them...in their defense, I traveled a lot so I missed quite a few games
I thought the press conference would go somthing like this...
Media: Mike, you said the reason you fired Mangini was because "A 5 & 11 season is unacceptable". So why does Shurmur get a pass?
Holmgren: Because he didn't have a 5 & 11 Season...I said 5 & 11 is unacceptable. I never said anything about 4 & 12. Next Question...
Media:What was Mr. Lerners thoughts at the end of the season?
Holmgren: Actually I haven't seen Mr. Lerner since he signed my $10,000,000 check, but if I did, I'm sure he would think I was doing a great job. Next question...
" Holmgren on Shurmurs performance - "He did a lot of good things in somewhat of a tough situation, I thought."
What Coach was he watching???
I really hope they are serious about the new OC calling the plays.


text:
I was at Disneyland on Sunday, November 12 and saw this seasons newest fashion trend for big, burly men. See for yourself...
Yes, my dear friends, this is a skirt. Not a kilt, as I first thought but a genuine black pleated skirt.
"Daddy can we go to Disneyland?"
"sure kids! Let me put on my skirt and we can go!"


text:
Deeann D. Mathews, prolific author and educator, will be leading a four-week long book club as part of the San Francisco Public Library's African American Interest Committee-sponsored 2013 book fair programs.
The Freedom Guide for Music Creators was written by Ms. Mathews in 2011 and is the go-to guide for musicians and others looking for practical knowledge regarding ways to protect their artistic creations! Participants will get tangible information about copyrights, licensing, royalties, and other need-to-know fundamentals of music business.
Each chapter of the Freedom Guide for Music Creators has the action steps and information musicians need to use immediately to protect their songs and themselves from the perils of the music industry and take control of the many opportunities available to them.
Materials provided.
Part of Free Your Mind: A Revolution In Words Black Literary Festival. Click link to check out other events and programs.
Upcoming Events
- Musical Outdoor Storytime
- Tuesday, August 4, 2015, 10:30 am
- Crosspulse Duo
- Thursday, August 6, 2015, 1:00 pmWestern Addition, Western Addition General Floor Area
- Opera for the People
- Sunday, August 9, 2015, 2:00 pmNoe Valley, Noe Valley Meeting Room


text: Yi Chuan also known as Da Cheng Chuan means Mind Fist or Great Achievement Fist. Yi Chuan is a series of 8 simple exercises designed to develop peng, the crux of internal power that is great solidity in balance. The 6th exercise in this form is none other than the Zhan Zhuang, the Universal Post form, practiced mainly by Tai Chi Practitioners. This form simply expands on Universal Post to train students about peng from 7 other postures. Each posture has it's own advantages in providing stability in balance that allows pressure on the body to be re-directed to the earth. This form is essential for the advancing internal martial artist. One should be able to hold Zhan Zhuan for an hour before moving on to learn the 7 other post practices. This way, the lessons are treated with the same enthusiasm as Zhan Zhuan with the ultimate goal of being able to hold any posture from Yi Chuan for an hour or longer. Eventually, endurance will ensure one can hold these postures for two even three hours or longer to rapidly develop true internal power.


text:
Nov 22 2008
Caramel Pumpkin Gingersnap Cheesecake
I totally made up the name of this dessert. I was going to just call it "Pumpkin Cheesecake", because that's pretty much what it is. But it's also Caramel Pumpkin Cheesecake, for important reasons you'll understand shortly. Then again, it contains gingersnaps—hence the inclusion of "Gingersnap" in the name. So "Caramel Pumpkin Gingersnap Cheesecake" it is. But wait…there are also pecans in it, too.
Never mind. It's some pumpkin dessert, okay? And it's just SO, SO good. You won't even believe how good it is.
And now, we are going to make it. Together.
NOTE: Some folks report problems with the caramel over-hardening the crust. Please leave the caramel out if you're concerned about this happening—I believe it depends on the brand of caramel used.
The Cast of Characters: Gingersnaps, pecans, butter, brown sugar, salt, cream cheese, sugar, eggs, pumpkin puree, cinnamon, nutmeg, allspice, heavy cream, and caramel sauce.
Hey, before I get started, have you ever wondered what the heck is going on in the periphery of my food shots?
Well, here ya go! Clutter in the corner, cabinet door open, dogs and cats living together—mass chaos.
Grab a food processor if you have one.
Throw in about 3/4 pound of storebought gingersnaps. (Storebought because you want them to be crunchy and hard.) No need to be totally precise with the amount; I just buy a 1-lb package and grab fistfuls until I feel like I've grabbed 3/4 of the package.
I'm all about precision in the kitchen, let me tell you.
Pulse the food processor several times, just to get the crushing process going. (If you don't have a food processor, just put the gingersnaps in a large plastic bag and beat 'em with a rolling pin. It'll be good for your emotional state—I promise.)
Add 2 tablespoons brown sugar.
Now pulse it together again to combine.
Now, place the butter into a microwave-safe dish and nuke it 'til it's melted.
And drizzle the butter right over the crumbs.
Next, pulse it 'til the mixture is nice and combined. It should be slightly moist and just barely stick together when pressed.
But just barely.
Now, dig your 10-inch springform pan from the very, very back of the very, very highest shelf in your very, very cluttered, stuffed, and packed pantry. Find the missing Easter egg dye you couldn't find last spring.
(By the way, a springform pan is a round pan with a removable rim. It's for desserts like cheesecakes, which wouldn't easily be lifted out of a pan.)
(Just don't let your boys ever start using the base as a Frisbee. Because you'll be replacing springform pans 'til they graduate from high school.)
Dump the gingersnap mixture into the pan.
And if you feel the sudden urge to eat this with a large wooden spoon, I won't tell anyone. Because people in glass houses shouldn't throw stones.
Then, with your very white hand, begin pressing the crumbs into the bottom of the pan, allowing the crust to run up the sides of the pan. Just keep workin' it until the crust is nice and even and firmly pressed all over.
Now, place it into the fridge, uncovered, while you make the filling. That just helps cement it together a little bit. (You can also stick it in the freezer; it won't hurt anything.)
I give you The Mixer. My friend. My lover. My constant companion.
Unwrap four packages (8 ounces each) softened cream cheese and add them to the bowl.
Dump in 1 1/2 cups white sugar. Because you're worth it.
Beat it on high until the mixture is light and fluffy. Scrape the sides, then beat again.
Next, add 1 (15 oz) can of pumpkin puree (NOT pumpkin pie filling.) If you're using homemade pumpkin puree, measure 1 1/2 cups.
Add 1 teaspoon cinnamon, 1 teaspoon allspice, and 1/2 teaspoon nutmeg. Sometimes I omit the cinnamon because I'm just not a huge fan of cinnamon in pumpkin desserts. It's a weirdness of mine.
Whip the mixture together until nice and combined. Isn't it a lovely shade of…light orange?
Now, add the eggs one at a time, beating mildly after each addition. I just turn the mixer on medium-low, then crack in the eggs about every 20 seconds or so.
Finally, scrape the sides of the bowl…
And splash in 2 tablespoons of heavy cream. I was about to say "add a healthy splash of heavy cream," but someone recently asked me to be precise with things like this. And I listen, I do.
I listen. And I hear.
Mix together just until combined, then remove the gingersnap crust from the fridge.
Hello, my precious crust. It's been far too long. How are the folks?
Next, grab the jar of caramel sauce and begin drizzling the sauce right onto the crust.
UPDATE: I've heard from several folks that they wound up with a rock-hard crust when they followed this method. While I'd made the cheesecake several times and had never gotten this result, I've determined that the brand of both the gingersnaps AND the caramel sauce can drastically affect the consistency of the crust. You can easily omit this step and still wind up with a delicious cheesecake, so feel free to leave it out. You could also decrease the amount of caramel on the crust to mitigate the hardening effect. –PW
And truth be told, what I'm using is caramel topping, which is more of an artificial caramel-flavored ice cream adornment. But you know what? I like it in this application. Texturally, it does the trick for me.
Although one year, I actually unwrapped caramels and set them, whole, on the crust.
Sometime I'll explain to you all of my experiences with adding different delights to the bottom of a cheesecake crust. But first, I must heal.
And drizzlin'…until you've coated the crust with half the jar of caramel sauce.
Who knew caramel sauce would be so glossy? Mmmmm….
Next, grab some more chopped pecans and sprinkle them over the caramel.
If my sister, Betsy, were here, I would not be sprinkling the pecans over the caramel. And I would have omitted them from the crust.
She swells. She swells bigtime.
Keep sprinkling the pecans until it's nutty enough for your taste.
TRIVIA: I HATE chopped nuts in the following desserts: brownies, cookies, and cakes. Despise. Curse. Hate.
But I like them in crusts, and whenever there's caramel involved.
It's complicated being me.
Yeah. That's enough for my taste.
It's enough to kill Betsy. But she's in Austin right now, so we're safe.
Now just grab the cheesecake filling and gently pour it over the caramel and pecans.
With a spatula, smooth out the top.
Put it into a 350 degree oven for no less than 1 hour, 15 minutes.
The cake will still be jiggly when you remove it from the oven—jiggly, but not SOUPY.
There's a difference, you know.
Let it cool on the countertop for 30 minutes or so.
Now Hear This: I DON'T CARE IF MY CHEESECAKES HAVE CRACKS!
Because half the time, my cheesecakes have cracks. Half the time, they don't. And I generally use the same recipe, with slight modifications, each time. And I know all the tricks. I've tried them. But the cracks still come.
And you know what? I've never really had a problem with the cracks. I never understood why the cracks are so undesirable. To me, they make a cheesecake look more…um…RUSTIC, is the word.
Yeah, that's it. Rustic.
So, to cover up the fact that your cheesecake looks like the San Andreas Fault, grab the rest of your caramel sauce…and you know what to do.
Then with a flat spatula, go ahead and gently spread the caramel sauce so you wind up with a nice, even glaze over the top.
And those "unsightly cracks?" They're but a distant memory.
Now, this is IMPORTANT. As in, ESSENTIAL. You must chill the cheesecake in the fridge for several hours before serving. Overnight is even better, but give it at least four hours.
(Pretend I've chilled it for four hours, okay? Just pretend—that's all I'm asking.)
And here's how a springform pan works: You loosen the clasp on the outer rim…
Then you simply lift up the rim, leaving the beautiful crust intact.
Now the cheesecake is much easier to slice with a serrated knife. That pesky rim would've made it quite difficult.
Now, if I'd actually chilled it for at least four hours, the filling would be a lot more firm and set. But at least you get the idea.
Now, some misguided souls would put a dollup of whipped cream on top of the cheesecake. But this dadgum thing is so rich, it doesn't even need it. So I just smash up the rest of the gingersnaps right inside their original bag, and sprinkle a little bit over each piece. And notice the caramel sauce dripping down the side? That's not extra sauce…it's just that the glaze is so thin that as soon as you slice the pieces, it starts flowing.
Mmmmm. Man ALIVE, is this ever good.
I'm talking' MAJOR good.
Lotsa Love,
Pioneer Woman
Print Options
PW's Caramel Pumpkin Pecan Gingersnap Cheesecake
- Prep Time:
- Cook Time:
- Difficulty:
- Intermediate
- Servings:
- 12
- 12 ounces, weight Storebought Gingersnaps
- 1/2 cup Chopped Pecans
- 6 Tablespoons Butter, Melted
- 2 Tablespoons Brown Sugar
- 1 dash Salt
- _____
- Filling
- 4 packages (8 0z. Packages) Cream Cheese
- 1-1/2 cup Sugar
- 1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Allspice
- 1/2 teaspoon Nutmeg
- 4 whole Eggs
- 2 Tablespoons Heavy Cream
- 1 jar (about 12 Oz.) Caramel Topping
- Extra Chopped Pecans
- Extra Crushed Gingersnaps
Preparation Instructions
For crust:
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
For filling:
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.
Note: I've heard from several folks that they wound up with a rock-hard crust when they followed this method. While I'd made the cheesecake several times and had never gotten this result, I've determined that the brand of both the gingersnaps AND the caramel sauce can drastically affect the consistency of the crust. You can easily omit this step and still wind up with a delicious cheesecake, so feel free to leave it out. You could also decrease the amount of caramel on the crust to mitigate the hardening effect.
400 Comments
Ann-Marie On Saturday, November 22 at 10:42 pm
For our wedding we had the dessert a type of pumpkin cheesecake tart and you should try a recipe where your topping is Khalua flavored whipping cream, it was FANTASTIC!
Jennifer Robinson On Saturday, November 22 at 10:42 pm
I think i got fatter just reading the recipe and looking at the pictures! ( : makes my snack of a pop tart and water seem kinda paltry.
Miz Booshay On Saturday, November 22 at 10:46 pm
You are an amazing chef, Ree!
Heather On Saturday, November 22 at 10:47 pm
Yummy! I am going to test this one tomorrow afternoon! Looks YUMMY!
Amy G. On Saturday, November 22 at 10:48 pm
WOW. I am speechless. Other than, WOW and I am speechless. And YUM-MY…
Susan's Sister On Saturday, November 22 at 10:50 pm
First Ina makes a cheesecake in her Thanksgiving dessert special, now this. I may have to make a cheesecake this week after all…
Mary from Mississippi On Saturday, November 22 at 10:55 pm
Looks delish! YUM!!!
Amy E. On Saturday, November 22 at 10:55 pm
Oh My!!! This sounds divine!! I have to put this recipe in the "make very soon" pile!! Thanks for sharing.
Amber Pavlik On Saturday, November 22 at 10:58 pm
You forgot to list the cream cheese in your cast of characters…
I can't wait to make this one day, it looks so good!
sara On Saturday, November 22 at 10:58 pm
I'm not gonna lie… I didn't even read the directions because I knew I couldn't make it… but I slowly looked at the photos and drooled.
Is it possible to gain weight from photos? Cuz I'm pretty sure I did. mmm… yummmm….
basketlady On Saturday, November 22 at 11:00 pm
I made a Pumpkin Cheesecake last year, and loved it. I am defintly going to have to try this one, with the caramel!
BobbyCarol On Saturday, November 22 at 11:04 pm
I have to say…#1…I use that very same crust recipe. I have since I was 11 and found it in a cookbook buried deep in the back of my mom's pantry. LOL! I love it!
#2…your cheesecake won't crack if you bake it in a water bath…or even bake it on the rack directly above a cookie sheet full of water.
#3….caramel? YUM!
Belle On Saturday, November 22 at 11:04 pm
Yeah! This looks so good. Everything I love is here: gingersnaps, caramel, pumpkin, pecans, and cream cheese! Butter even makes an appearance! I would think being rich, it might need barely sweet whipped cream to "balance" the richness?
Shannon On Saturday, November 22 at 11:18 pm
This recipe didn't even appeal to me. Not at all.
In fact I wasn't even going to read it once I saw it was a pumpkin cheesecake.
But now that I have, I will surely die if I don't make it sometime soon.
Kelley On Saturday, November 22 at 11:18 pm
Dang, that looks good! I'm not wild about the gingersnaps, though. Maybe I'll use pecan sandies instead, and get the nuts and the cookies in one step!
And with the exception of said pecan sandies, I don't like nuts hiding in cookies or brownies or ice cream. They are tools of the devil in such desserts!
Leila in Texas On Saturday, November 22 at 11:19 pm
Now THIS is what I've been waiting for!! Dear Family, you will find this beauty on the dessert table on Thursday. Then we will get in my car and drive to Oklahoma and track PW down and give her a great big kiss for making us so happy!!
Thanks PW!!
MAYBELLINE On Saturday, November 22 at 11:28 pm
May offer a name for this dessert?…Lucifer
Wait. That name is taken.
Charmed On Saturday, November 22 at 11:35 pm
I am SO printing this for the keeper file.
Janet On Saturday, November 22 at 11:44 pm
Oh, who gives a rat's hiney about cracks! I'm only going to make this and then drop a spoon right into the middle of it anyways…. it's MINE I tell you. ALL MINE!!
kim3timemom On Saturday, November 22 at 11:46 pm
Man Oh Man!! I'm soooo going to make this, this Thanksgiving. We are going to my mom's for Thanksgiving..and I'm going to insist that I make this!! Can't wait. Thanks Ree!!
Reticent On Sunday, November 23 at 12:06 am
OMG! I think this might become my new favourite dessert. I'm so going to make that! You are an evil evil person Ree…stop posting such fabulous recipes with such amazing pictures! (just kidding, don't stop, i would cry)
Susan On Sunday, November 23 at 12:06 am
Well I'll be, Ree. Did you improvise Beth's recipe I posted for the Pumpkin Cheesecake Pie the other day? I love that you added pecans and gingersnap. That was a neat idea and looks so good. I'm passing it on to Beth.
Sues2u2 On Sunday, November 23 at 12:07 am
Wow! I don't even Like gingersnaps & my mouth is watering! Where's the drool bib when I need it?
Seriously, that thing looks amazing!
Greta On Sunday, November 23 at 12:12 am
Wow..that looks so yummy! I may have to bring that along with my apple & pear crumb top pie instead of two pies! I may also omit the nuts from the crust though..my hubby can't stand them! I love them but usually only on their own. Tomorrow I am making a batch of pumpkin clover rolls! Can't wait to try them!
morgan On Sunday, November 23 at 12:18 am
Sitting here trying to tell myself that your Ginger-Pumpkin Cheesecake looks terrible. Rotten to the core. There is no way on earth it could be good.Evil stuff.
Alas, its not working at all….
Kara On Sunday, November 23 at 12:18 am
That looks delicious!!!
Leah at leahdudley.com On Sunday, November 23 at 12:21 am
That looks so good…but I'm with you on the pecans….I only like them in crusts or pecan pie or maybe fudge…but I always toast them first…not so much in cookies or cakes.
If you ever want to go to the trouble…like maybe when you are making a cheesecake that doesn't have a topping…set your springform pan on a large sheet of aluminum foil and fold up around the bottom of your pan so that no moisture can reach your cheesecake. Set the springform pan in a larger pan and add about an inch of water. Bake no higher than 325 degrees and you shouldn't have a crack one…works every time for me and I make lots of cheesecake.
Marcina On Sunday, November 23 at 12:23 am
that looks great!! I am drooling!!
Sherry On Sunday, November 23 at 12:23 am
Sherry On Sunday, November 23 at 12:25 am
Yum! I just have to say thank you for all your wonderful recipes! I have made several of them and every single one of them has been amazing! I am using several of your recipes for Thanksgiving. I was thinking of you today and about your Cookbook. I can't wait to buy it!
ang in TX On Sunday, November 23 at 12:27 am
Are you telling us even with a water bath your cheesecakes crack? just curious…
cecelia On Sunday, November 23 at 12:29 am
This is gorgeous and I luuuuuv caramel and pumpkin and ginger snaps. This is now printing and it will be created in our house. BTW, I now read this at night after work and school (versus when I wasn't working and read whenever I wanted to) …and it SO wonderful to know I'm going to end up here being inspired and happified.
Trish-The Feisty irish Wench On Sunday, November 23 at 12:40 am
Holy Crapitoly! I soo want to make this, but it's the middle of the night here and well…baking means noise and smells to wake the crew…*sigh* Now I'm hungry, and I'm supposed to be in bed already….
Lori Ann On Sunday, November 23 at 12:44 am
Oh…I'm going to have to get everything done around the house so I can add this on my Wednesday bake day. I already feel 10 pounds heavier.
Lone Maas alias Female Farmer On Sunday, November 23 at 12:52 am
Great Ree – Thanks for the recipe and all the work you put into it !
Leia On Sunday, November 23 at 12:57 am
OMG You are evil. Ok not evil. But sadistic. You are torturing me here! That looks so freakin yummy. Dang it now I have to drive to Walmart! Its 2am mind you. But I NEEEED that cheesecake. Thanks for the recipe Ree
Leigh On Sunday, November 23 at 12:58 am
Looks so yummy! I've never thought of a gingersnap crust!
Have you tried baking it at a lower temperature and with a water bath to prevent/stop/chase away cracks?
I usually do mine at 300 degrees for an hour, and then turn off the oven, and let them hang out there for another hour, then put in 'em in the fridge. The humidity from the water bath (which for me usually translates into a broiler pan of water on the rack under the cheesecake) and the baking at a lower temp usually does the trick for me!
Kari On Sunday, November 23 at 1:21 am
This cheesecake looks yummy! You have an awesome kitchen, too. I'm so jealous.
betty On Sunday, November 23 at 3:06 am
I think I just gained 3 lbs reading the recipe…
judy On Sunday, November 23 at 4:33 am
THAT will be on the Thanksgiving table this year ! Thanks for sharing! Judy
mosheep/Denise On Sunday, November 23 at 5:17 am
Looks so good but I know that it will not go over at our Thanksgiving. I think I would be the only one that would even try it.
Hope you will post a pimpkin pie recipe since I have all that pumpkin puree waiting in the freezer.
jennib On Sunday, November 23 at 5:42 am
Really looks good! I, however, am waiting for the BRINE recipe you PROMISED! I need to go to the store for the ingredients, I am sure! HELP! HURRY!
mary beth On Sunday, November 23 at 5:45 am
at first I thought 'no way' but WAY!
it looks yummy. So rich though. love the ginger snap crust. so clever.
H. Miller On Sunday, November 23 at 5:45 am
I've just been reading Shirley Courriher's new book, Bake Wise, and she says if you have cracks in your cheesecke you have overbaked it. She also advocates baking it in a water bath as that helps keep it moist and uncracked. Hope this is helpful. H. Miller
Bush Babe On Sunday, November 23 at 5:48 am
I think one of my teeth just fell out…
MelissaF On Sunday, November 23 at 6:25 am
OMG, this looks scrumptious. Must. Try. It. Right. Away.
Jensamom On Sunday, November 23 at 6:26 am
Too yummy for words!
MariaV On Sunday, November 23 at 6:40 am
I've been itching to treat myself to a springform. I think I will pick one up this week. This looks too scrumptious to resist. I have to find someone to share it with though. No one in my house will eat it with me.
chocolatechic On Sunday, November 23 at 6:46 am
Oh. my. goodness.
I don't generally like pumpkin, but for the rare pumpkin pie, but this looks great.
Renee On Sunday, November 23 at 6:57 am
oh my all I want to make for Thanksgiving are the desserts…so yummmmm who needs the rest of the food….stufing maybe….but the rest I am good!
Carmen On Sunday, November 23 at 6:59 am
"TRIVIA: I HATE chopped nuts in the following desserts: brownies, cookies, and cakes. Despise. Curse. Hate.
But I like them in crusts, and whenever there's caramel involved.
It's complicated being me."
This made me laugh because I so could have said it. This dessert looks sinful. Yum! I also wanted to say how much I enjoy your blog! Also, btw, your kitchen is gorgeous!
Rebecca On Sunday, November 23 at 7:03 am
OMG! Yum!!! I think you just added yet another dessert to my already exhaustive list of Thanksgiving desserts! Hmm, 1 dessert for every 2 people – is too bad of a ratio? : )
Jennifer On Sunday, November 23 at 7:13 am
Just thought that I wuold let you know that I have my husband at the store already this morning buying what we need to make this! I will let you know how that goes. Be sure and check out my blog as I am hosting tons of Thanksgiving give aways this week…. I am sure that you will not want to miss it as it involves food and recipes
MariaT On Sunday, November 23 at 7:15 am
Yum. Yum yum yum yum yum yum yum.
Jane M On Sunday, November 23 at 7:16 am
WOW that looks like some rich dessert. I love cheesecake! And it's also fun to make!
Shannon S. On Sunday, November 23 at 7:19 am
Looks yummy! I'm with you on the nuts and in desserts, I can only will eat them in a pie crust and nothing else…go figure. ~Shannon in VA
Natalie On Sunday, November 23 at 7:24 am
How good is your blog?
Your blog is so good that even when I know I will never-ever make this recipe, I still read it top to bottom. Happy Thanksgiving Ree and thank you for sharing your world… it's a fun place to visit.
Rebekah On Sunday, November 23 at 7:28 am
I make a similar cheesecake….but I've never tried putting caramel in the bottom of the crust. I've always just drizzled it on top. Mine is fabulous….I think yours must be even more so!! But I do like the whipped cream on top….because all things pumpkin are best with whipped cream.
AnneMarie On Sunday, November 23 at 7:29 am
usually I ONLY eat my mom's cheesecakes.. it's the best in my opinion but this.. oh this bit of heaven is so good just looking at it.. just might have to do this..
I started a new tradition in our huge family of always bringing something different to the table.. I love to cook so oneyear I found a Pumpkin Tiramasu.. now, talk about good- wow!! I was asked for the recipe and shared- it made mountains of the stuff. lol! I will be trying this and the turnips this year for our family gathering….
everyone is wondering what I am bringing.. lol!
thanks so much for sharing all of your talents!!
Erica On Sunday, November 23 at 7:29 am
Love the Ghostbusters quote
Amanda On Sunday, November 23 at 7:33 am
OMG. That looks heavenly.
Starwoodgal On Sunday, November 23 at 7:49 am
Goodness! That looks really good. I think I may try it with sweet potato puree instead of pumpkin.
Katrina On Sunday, November 23 at 8:01 am
Just made little mini pumpkin cheesecakes with gingersnap crust yesterday. Yummy!
Colleen L On Sunday, November 23 at 8:04 am
Must. Make.This. NOW! Oh my Stars Ree – that is an absolutely to die for recipe – you've slain me I can't wait to amaze my family Thursday!
Rhonda in Oklahoma On Sunday, November 23 at 8:04 am
I love the cooking terms you use (healthy dash of salt, nuke the butter, etc.), also your very real kitchen "behind the scenes." This recipe looks so rich, I think I just gained 10 pounds reading it. LOL But it sure looks good!
KayB On Sunday, November 23 at 8:04 am
Yum! This has no calories, right? Good. Just wanted to make sure.
Barbara in Texas On Sunday, November 23 at 8:06 am
Oh My — this sounds sinfully delicious! Ok – damn the sugar shock – I'm going for it
Leslie On Sunday, November 23 at 8:13 am
My husband has a real thing for pumpkin anything, and cheesecake in particular. Looks like PW is going to be providing the dessert at my house this year (as well as the rolls). Thanks!
Jemm from KS On Sunday, November 23 at 8:23 am
So many recipes, so little time. I'm gonna have to stop checking this site till after Thanksgiving!!!!
Deb Sheffield On Sunday, November 23 at 8:24 am
mmmmmm…I can't wait to try this! Looks heavenly! Wish I was having a piece for breakfast right now…
Kym On Sunday, November 23 at 8:25 am
Seriously I want to pre-order your cookbook since marrying you is out of the question, with me liking guys and all and you being married and all. I vote for your own cooking show with Charlie as your cohost. Film it in the Lodge and Call it Cooking with Ree and Charlie at the Lodge (c) I will produce you, I swear it would be a total hit. Paula Deen has squat on you, and you are totally the best cook in the world. (can I pre-reserve a book pleaseeee)
golden On Sunday, November 23 at 8:31 am
ohmy goodness, this looks unbelievable! Pumpkin (my favorite!), gingersnaps (love them!) and caramel!!
I just lost 8 pounds. I really shouldn't be doing this!
Kim From Florida On Sunday, November 23 at 8:45 am
I've always been scared to make a cheesecake but heck you make it look so simple…I've got to try it. It looks so yummy!! Thanks once again.
Susan On Sunday, November 23 at 8:50 am
Oh, P-Dub! That cheesecake looks outstanding. I love the gingersnap crust with the pecans. I love pumpkin and cream cheese and I love caramel sauce, but not just any caramel sauce…
I have recently been obsessing over the caramel sauce recipe from the Smitten Kitchen and have probably made 5 batches of the stuff since Deb posted the recipe. It's so easy and so completely outstanding, it will be the perfect, PERFECT, caramel sauce to use with this pumpkin-caramel-gingersnap cheesecake.
Thank you SO much for this recipe. I'm making it for TG!
bjdfh On Sunday, November 23 at 9:00 am
It looks totally yummy, I will definitely be making it soon.
Kath On Sunday, November 23 at 9:00 am
The last two recipes with pumpkin them that I've made? FAIL. First time, I left the butter for the muffins in the microwave instead of putting it in the batter. Then I made black bean pumpkin soup and accidentally oversalted. I'm scared of the pumpkin now!
mia On Sunday, November 23 at 9:08 am
I was so excited about this pie i just posted on the wrong link, but I'm still sayin' i'd walk to your house just for a taste of that bad boy! Oh my. how many miles from NY to your house?
Puddintane On Sunday, November 23 at 9:09 am
I share your severe dislike for nuts in cookies, breads, cakes, ice cream, etc. The only things nuts are good in are a bowl. I may need to leave the pecans out when I make this…
peggy On Sunday, November 23 at 9:12 am
I love gingersnaps. And pecans. Caramel, yum. Pumpkin! If only I liked cheesecake :(. But this, this I would have to try hard to not like!
Dana On Sunday, November 23 at 9:13 am
YUM-O Love most any pumpkin dessert, especially cheesecake. I couldn't decide which pumpkin recipe it would be this Thanksgiving and now i've decided it will have to be the cheesecake! Thanks, Ree for the recipe!
Charity On Sunday, November 23 at 9:30 am
Charity On Sunday, November 23 at 9:32 am
OK PW, you have given me the courage I need. I am going to make this recipe. My very FIRST cheesecake. For some reason they intimidate me…I think it's the cracks. You have now lifted me, I CAN DO IT!!!
Bonnie On Sunday, November 23 at 9:33 am
Not fair! Not FAIR! My Thanksgiving menu has already been written in stone and my shopping is 99% done. Now I have to go back to the store and fight the multitudes. It's just not fair, I tell you. How can I possibly not have this for Thanksgiving dessert? It's evil, I tell you, EVIL!!!! P.S. Thank-you.
Bonnie On Sunday, November 23 at 9:36 am
Oh, and I wanted to say, If that group of kitchen appliances in the corner represents "clutter", then I am living in the city dump by comparison. Just saying…
Ernestine On Sunday, November 23 at 9:40 am
This looks awesome! Ok, I know you said you didn't care but I've cooked many a cheesecake without cracks using a water bath.
Sonja Chandler On Sunday, November 23 at 9:42 am
You quite honestly are my favoritest person on the planet. This may be the most spectacular concoction you've ever pulled together.
I am very very very very very excited about Thanksgiving now.
I love you Pioneer Woman forever!!!
tj On Sunday, November 23 at 9:46 am
…Happy Sunday Mornin' Ree! Btw, I fainted after the four packages of cream cheese. I'm okay now…really I am…(dusting self off :o)
…This looks fantabulous! As always, thank you for sharing!
Penny Wolf On Sunday, November 23 at 9:53 am
I have made this before also and we gild the lily with some whipped cream. It somehow cuts all the sweetness.
Sally On Sunday, November 23 at 9:53 am
That looks great. But, it won't get made at my house…only two of us like pumpkin anything (or squash or sweet potatoes).
Or, I could figure out how to make it to serve two…
Susan On Sunday, November 23 at 9:59 am
Thanks…looks awesome…..I am making it as I have my wonderful pumkin puree to put in it. When will there be more printable recipies…….
erasue On Sunday, November 23 at 10:07 am
Whooo Doggie that looks G-O-O-D!!!!
Mia On Sunday, November 23 at 10:15 am
Great minds must think alike. I knew you were going to post something along these lines. You said it was going to be decadent and worthy of sneaking bites until the whole thing was gone. My sister & I are making this for turkey day! Thank you as always!
Nicole On Sunday, November 23 at 10:21 am
I love pumpkin anything, I hope to make this someday soon. Minus the pecans of course!!
Ruth On Sunday, November 23 at 10:25 am
I don't know if I've ever salivated so much over a picture of a serving of food…I can only imagine how difficult the drool would be to contain if I were smelling it too… this recipe will make it into my holiday ensemble to be sure.
kktucks On Sunday, November 23 at 10:29 am
just when i thought i couldn't love you anymore, p-dubb. caramel and pumpkin and gingersnaps AND cheesecake. be still, my heart.
Amy On Sunday, November 23 at 10:38 am
My gosh, this looks amazing! When I first read the title I was just so-so about it. But after reading the actual recipe and seeing your pictures…wow!! I can't wait to try this! Thanks and Happy Thanksgiving!!
Nancy On Sunday, November 23 at 10:38 am
This looks so delicious I can hardly stand it… but my little hand-held mixer couldn't cut it, so I guess I'll have to wait until I win one of your big, beautiful mixers!! Yummm.
Jenn On Sunday, November 23 at 10:40 am
Ok, this is pure decadent evil. I have NEVER seen a dessert I wanted more. My favorite sweet things: anything pumpkin, spicy gingery cinnamon fall flavors, and caramel. And you went and put them all together. I think its the crust that hurts me most, I am weak and faint at the thought.
Kirsten On Sunday, November 23 at 10:41 am
That looks absolutely dreamy. And I have to let you know that I love you even more now that I know you despise nuts in cookies, brownies, and breads. Everyone thinks I'm crazy too!
Tabitha (From Single to Married) On Sunday, November 23 at 10:44 am
this looks incredible! So yummy…
Tabitha @ http://www.fromsingletomarried.com


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Instructional Development
The Instructional Development Office in the Center for Teaching & Learning supports faculty in their efforts to provide quality instruction to promote student success. The Instructional Developer provides a variety of services that include:
1. Assistance with
course design and redesign for face-to-face and online courses.
2. Consultations with faculty considering teaching challenges and ambitions.
3. Providing resources and tools to help instructors excel in their teaching.
4. Class observations for feedback and reflection.
5. Support and training for new and adjunct faculty.
Instructional Development offers a Faculty Resources web page with useful resources and links for instructors that is accessed from the York Technical College home page under Faculty & Staff. You can find information about college procedures, campus resources, tools for classroom management, and information on course planning and delivery.
Instructional Development collaborates with the Education Technology Center, Distance Learning, the Library, the Academic Coaching & Tutoring Center, and the Assessment Center to meet all of your teaching needs.Contact Shannon Godwin firstname.lastname@example.com for assistance.
Send e-mail to: firstname.lastname@example.com
While every effort is made to ensure the completeness and accuracy of the information supplied on this web server, York Technical College is not responsible for any errors or omissions, external links, or individual opinions.


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Results 1 to 1 of 1
01-09-2005, 11:59 PM #1Former Member
- Join Date
- Aug 2003
- Location
- In heels
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- 27,895
Mother accused of murdering two children years apart
Shortly after nine-week-old Cameron died in bed at his Kitchener, Ont., home on Dec. 1, 2002, a red flag went up. Authorities quickly learned that four years earlier, when the boy's family lived in nearby Guelph, his brother Alexander had died at seven weeks old in similar circumstances.
There was a lot of conversation with [police in] Guelph and with the coroner's office, Staff Sergeant Bryan Larkin of Waterloo Regional Police said. Obviously, we had some investigatory concerns.
What was not anticipated was that those concerns would culminate in two first-degree-murder charges against the boys' mother.
She appeared in a Guelph, Ont. courtroom Friday.
As with Alexander four years earlier, the postmortem and toxicology tests on Cameron proved inconclusive. There was no definitive finding, but the likeliest culprit looked to be sudden infant death syndrome often called crib death a leading cause of death among infants, claiming 0.45 babies out of every 1,000 live births in Canada.
A funeral notice in the Kitchener-Waterloo Record that mourned the loss of Cameron noted the earlier demise of Alexander and urged contributions for SIDS research. There was no hint of violence or foul play. Case closed.
That was until Thursday, when, in a startling turn of events, the children's 24-year-old mother was arrested.
After Friday's brief court hearing, she was remanded in custody until Jan. 24. Her two other young children the two dead sons had different fathers are being placed in care, police said.
Full Story


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1929 Federal A6, dual rear wheels, 1-ton flatbed. Basket case - assembly required. Continental 16C flathead 6 cylinder. Steel wheels, hydraulic brakes. Very complete.... More
Federal 1940 truck, complete, loose cab with doors and tilt-out windshield, also front fenders and grille, cute, same as Diamond-T, located in MN.... More
~CALL US FOR A DETAILED DESCRIPTION OF THE CAR! WE DO A 150+ POINT CHECK ON EACH VEHICLE AND ARE HAPPY TO SHARE... More


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Be it enacted by the Senate and House of Representatives in General Assembly convened:
Section 8-12a of the general statutes is repealed and the following is substituted in lieu thereof:
(a) Any municipality may, by ordinance adopted by its legislative body, establish penalties for violations of zoning regulations adopted under section 8-2 AS AMENDED or by special act. [concerning primary uses and buildings and structures which pose an immediate and substantial threat to public safety.] The ordinance shall establish the types of violations for which a citation may be issued and the amount of any fine to be imposed thereby and shall specify the time period for uncontested payment of fines for any alleged violation under any such regulation. No fine imposed under the authority of this section may exceed one hundred fifty dollars for a single citation. Any fine shall be payable to the treasurer of the municipality.
(b) The hearing procedure for any citation issued pursuant to this section shall be in accordance with section 7-152c except that no zoning enforcement officer, building inspector or employee of the municipal body exercising zoning authority may be appointed to be a hearing officer.
(c) Any zoning enforcement officer who issues a citation pursuant to an ordinance adopted under this section shall be liable for treble damages in any civil action if the court finds that such citation was issued frivolously or without probable cause.
Approved June 4, 1996. Effective October 1, 1996.[footer.htm]


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SPA's Robyn Remotigue completes NCURA program
Sponsored Programs Administration Assistant Director Robyn Remotigue recently completed the National Council of University Research Administrators' leadership program. She received her certification from the NCURA's Leadership Development Institute during the organization's 52nd annual meeting in Washington, D.C.
The institute was founded by NCURA in order to assist the organization in identifying and developing its leaders for tomorrow. Graduates of the LDI gain a wealth of knowledge and experience that enhance their ability to serve in leadership roles at NCURA's regional and national levels.
The NCURA is an organization of more than 7,000 individuals engaged in the administration of sponsored programs at colleges, universities and teaching hospitals. NCURA was established in 1959 to promote the development of more effective policies and procedures, relative to the administration of sponsored research, and is the acknowledged leader in professional programming for research administrators.


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Happy Birthday to Britta Phillips, former Luna bassist, half of Dean and Britta, the singing voice of Jem (of the Holograms) and the voice of Elizabeth Frankenstein in Mary Shelley's Frankenhole
If memory serves these two mp3s were both on Britta's website before she joined Luna – they are two demos, one of which Your Baby obviously turned up on L'Avventura. I don't believe Daydream has been released although it did get an outing at Britta's recent solo show.
MP3: Daydream (demo) – Britta Phillips (via box.net)
MP3: Your Baby (demo) – Britta Phillips (via box.net)
And here's the original DVD version of I'll Keep It With Mine
MP3: I'll Keep It With Mine (original mix) (via box.net)
When Flickr introduced their "Gallery" feature I threw together a gallery of my favourite Britta pictures – you can view that over here.
Happy birthday Britta, have a lovely day!
I'll Keep It With Mine (Scott Hardkiss acoustic remix)


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Welcome to the Department of Sociology and Anthropology at the University of Mississippi! The 2014-15 academic year promises to be exciting. Come visit us in our new home—the 5th floor of Lamar Hall! Whether you are a current (or potential) major or minor, graduate student, faculty member, or someone who is simply curious about the social world (past or present), we've got a lot in store for you…
- We offer fantastic courses taught by dedicated and award-winning faculty. Introductory courses in Sociology and Anthropology provide a "map" of the exciting elements of our discipline. Upper division and graduate courses provide deeper insights into faculty members' areas of expertise.
- Four new faculty members in Sociology and Anthropology have joined us this year! Dr. James Thomas (Sociology) studies social inequalities, race and racism, embodiment, and power. Dr. Amy McDowell (Sociology) specializes in religion, culture, gender and sexuality. Dr. Catarina Passidomo (Anthropology and Southern Studies) uses food and foodways as lenses for studying culture, identity, race, space, and power. Dr. Shine Choi, a one-year Korea Foundation Visiting Professor, will teach courses for the Croft International Studies and our Department. She specializes in relations between North and South Korea.
- Our Department Lecture Series will start back this Spring on Fridays at NOON in Lamar 555 and will feature the current research of Dr. Molly Zuckerman from Mississippi State, Brian Foster, Ph.D Candidate from University of North Carolina – Chapel Hill, and our own Dr. Amy McDowell, Dr. Jay Johnson, and Dr. Willa Johnson. See our calendar for upcoming dates and titles.
- We house two important peer-reviewed journals in our Department. Dr. Robbie Ethridge is the North American editor of Ethnohistory, the flagship journal for the American Society for Ethnohistory and Dr. John Green is the editor for Community Development, the official journal of the Community Development Society.
- The Critical Race Studies Group, a network of interdisciplinary scholars, headed this year by Dr. Willa Johnson and Dr. John Sonnett, continues to use academic research on race to create social change in our own institution and surrounding communities.
- The Center for Population Studies, headed by Dr. John Green, provides exciting opportunities for engaged community research on issues including social inequality and population health.
- The McLean Institute for Public Service and Community Engagement is directed by Professor of Sociology, Dr. Albert Nylander. McLean is located on the 3rd floor in Howry Hall. Check out the McLean Institute website for their impressive agenda this year: http://mclean.olemiss.edu/
- Field School Opportunities are available for hands-on research in Mississippi, Bolivia, and Central America led by Drs. Johnson, Centellas, and Freiwald. Dr. Jay Johnson directs the Center for Archeological Research and has an active research agenda with ongoing projects in the state.
- Graduate programs in Sociology and Anthropology. Contact Dr. Jay Johnson (email@example.com), Graduate Coordinator in Anthropology, if you are interested in the MA in Anthropology. Contact Dr. Jeffrey Jackson (firstname.lastname@example.com), Graduate Coordinator in Sociology, if you are interested in the MA in Sociology.
If you have any questions, we're here to help. Contact us at (662) 915-7421 or stop by Lamar 510. Have a great year!
Kirsten Dellinger
Chair, Sociology and Anthropology


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The Common Entrance Test for Karnataka (KCET) 2015 was conducted on June. Now it is the time to move on the counseling rounds as the results of KCET 2015 also has been declared. One can see his/her result on the official website of KCET.
The process of Karnataka CET Counselling 2015 and verification of the documents for the KCET-2015 has been started from June 2015. The candidates who are eligible can mark their choice of colleges from June, 2015. The candidates are suggested to be care full while submitting their choice. They must collect the necessary information like previous cut-off rank, the availability of seats, choice of relevant streams etc.
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University Archives and Columbia Library, Columbia University Public schools; reform; archives
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Anti-Racist movements in NYC, 1960s and 70s
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Cinema Studies, College of Staten Island and Graduate Center, City University of New York Film studies
Diane R. Ravitch
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Historical Archaeology - 17th through 19th Century history
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A brain tumor is a collection of cells that lose the ability to control their own growth. As they continue to grow in an uncontrolled way, they form a mass of cells that becomes a tumor. Brain tumors form in 1 of 2 ways:
A primary brain tumor starts with an abnormal brain cell and grows in the brain.
A metastatic tumor starts with an abnormal cell from another organ that makes its way into the brain, stays there, and multiplies to form a tumor made of that kind of cell.
Doctors don't know why some cells begin to form into tumor cells. It may have something to do with a person's genes or his or her environment. Very commonly, genetic analysis (study of the chromosomes in the brain tumor) is performed to determine the behavior of the tumor and whether the tumor may respond to chemotherapy. However, this is not performed in all tumors. Brain tumors may be treated with surgery, radiation, drugs, or a combination of these.
The tumors can cause local damage by putting pressure on crucial areas of the brain. They can also spread through the spinal fluid to distant areas of the brain or the spine. This is called leptomeningeal disease. Symptoms of this are back pain, headaches, double vision, and occasionally a burning type of pain in the extremities.
A primary brain tumor can be malignant or benign:
A malignant tumor is more dangerous because it can grow quickly and may spread to other parts of the brain or to the spinal cord. Malignant tumors are also called brain cancer. Metastatic brain tumors are always malignant because they have spread to the brain from other areas of cancer in the body.
A benign primary brain tumor is not cancer. Benign tumors can cause damage by growing and pressing on other parts of the brain, but they don't spread. In some cases, a benign tumor can turn into a malignant tumor.
Symptoms of a brain tumor may include:
Changes in speech, vision, hearing, or personality
Beyond the pathology of the tumor, the location of the tumor is important. For example, some benign brain tumors can be quite harmful and cause severe neurological problems if located in a crucial area of the brain. More than 100 types of brain tumors have been identified, all named by the type of brain cell or part of the brain where they begin to grow. Men get more brain tumors than women, and the average age at the time the tumor is diagnosed is 55.
Primary brain tumors include:
Astrocytoma. This is the most common type of malignant brain tumor. Half of all primary brain tumors are astrocytomas. They get their name from the star-shaped brain cells that make up the tumor. They can grow anywhere in the brain.
Meningioma. This is the most common type of benign brain tumor. It makes up about 35% of all primary brain tumors. These tumors start in the lining that covers the brain. In rare cases, they can become malignant.
Oligodendroglioma. These brain tumors form in the lining that covers nerves called myelin. They are usually malignant.
Astrocytomas are common in children, as they are in adults, but they are less likely to be malignant. These are other common primary brain tumors in children:
Medulloblastoma. This tumor type is malignant and forms in the part of the brain near the spinal cord. It is most common in children younger than 10 years old. It can spread to the spinal cord and cause spinal fluid to back up into the brain.
Ependymoma. This tumor, which can be seen in young children and young adults, can range from benign to malignant. An ependymoma forms in the lining around fluid-filled areas of the brain.
Brain stem glioma. This tumor usually occurs in children between ages 3 and 10. It can be benign or malignant and occurs in the base of the brain.
Metastatic brain tumors are more common than primary brain tumors. These tumors usually occur in more than 1 area of the brain and are most common in older adults. The most common cancers that spread to the brain are lung, breast, colon, kidney, and melanoma skin cancers.
Most cancer centers that treat brain tumors use a grading system developed by the World Health Organization. A tumor's grade is determined by looking at cells from the tumor under a microscope. Tumor grading is important because it helps doctors decide how to treat a tumor.
Grade I and II tumors are considered low grade. They look more normal under the microscope, are less likely to spread, and are easier to treat. Grade III and IV tumors are considered high grade; they grow more quickly, and are harder to treat. Over time, some low-grade tumors become high-grade tumors.
Here is more specific information on tumor grades:
Grade I. These tumors are considered to be benign and slow growing. They may be treated with surgery, they rarely come back, and a patient can usually expect long-term survival.
Grade II. These tumors are considered to be malignant, but they grow slowly. They are less likely to spread, but they may recur after treatment.
Grade III. These tumors are malignant and tend to spread to other parts of the brain. They may come back as grade IV after treatment.
Grade IV. These are the most malignant tumors. They grow and spread most rapidly and are least likely to be cured.
If you or a loved one has been diagnosed with a brain tumor, keep in mind that many new treatments are available that are leading to longer survival and better quality of life. Treatment will depend on age, overall health, and tumor grade. Learn as much as you can about brain tumors and work closely with your medical team to find the best treatment.
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RidgelineTV Programming
Below are some of the programs on Ridgeline TV Channel 99...
Keys To Kingdom Living
Join Pastor Asa Dockery of World Harvest Church North for a half-hour of study in scripture. For more information about World Harvest Church North, please see the church's website: World Harvest Church North At the site, you can also view past shows on demand.
Union County Panthers Football
Sports coverage cranks back up this fall with broadcasts of Union County High School Panther home football games! WCNG 102.7/101.3 FM's Dennis Gene will be behind the mic calling all the plays.
UCHS Panthers / TCHS Indians Basketball
Ridgeline TV will be covering both the Union County Panthers and Towns County Indians this coming basketball season. Major coverage starts with the annual Battle of the States Christmas Basketball Tournament. Ridgeline TV will air all games featuring our local teams.
Young Harris College Mountain Lions Basketball
Ridgeline TV is your exclusive TV home for the fourth season of Young Harris College Mountain Lions Basketball. This season, commentator Tommy Jenkins will bring you all the home games. The contests will be aired live on YHC's athletics website (www.yhcathletics.com) and replayed the following day and throughout the week on Ridgeline TV Channel 99.
In The Kitchen with...
Learn cooking techniques from some of the best chefs in the mountains. From grilling to making pies, this culinary show is fun, educational and entertaining.
Pet Connection
Looking to adopt a pet? Pet Connection is the place to find a cat or dog. Homeless pets from area shelters are featured on this half-hour show.
Out & About
The half-hour show Out & About highlights recent events and interesting happenings in the area.
Union County Historical Society Concert Series
Recorded live at the Historic Union County Courthouse in Blairsville, the Concert Series features area bluegrass, country and gospel groups from the mountain area.
Nana's Tree House
Children of all ages enjoy Nana's Tree House each week. Host and retired educator Janice Cochran shows that learning is fun. She is joined by her grandchildren Clay, Addie, Laynie and Hannah.
Mountain Gospel
Mountain Gospel features performances from area gospel and bluegrass gospel groups. The show is filmed by Dave and Myrtle Sokol of Gospel Sound Video of Hiawassee.
Salvation Celebration
Minister of the Gospel Jim McKeral hosts Salvation Celebration, a half-hour weekly show focused on teaching the Word of God.
Golden Age Classic Theater
Each day, tune in for nostalgic movies from the 30s, 40s and 50s. Features include mysteries, comedies, action and more!
Western Theater
The good guys wear the white hats, the bad guys are in black, and Gene, Roy and Tex sing a few songs... Remember the good ol' days with Western Theater.
Country Side Tracks
This half-hour show brings you the latest country music videos from Nashville.