text:
| Page 1 of 1
|[ 5 posts ]
Spaceflight Participant
Joined: Thu Mar 31, 2005 1:19 am
Posts: 67
I got started thinking about this a while back. I've been looking at many websites and information source, and I'm convinced that world oil production is going to start declining within the next 10-15 years. Now, we could argue about that till we're all blue in the face, so lets not; but supposing there was an oil crisis, the US economy would suffer from mass inflation and just maybe collapse. I'm afraid that there will be much less funds available to sponsor space development (both government and private), and fewer rich folks willing to become paying tourists (unless you go to Saudi Arabia). This could be a real disaster, and though I've always wanted to go into aerospace engineering, I don't know if the industry is going to be in good shape in the future. Any thoughts?
[Yes, I originally brought this up in the Cafe' under "The Reason" but I didn't explain it very well and I was off-topic to begin with.]
|Back to top
Space Station Commander
Joined: Wed Mar 09, 2005 1:25 am
Posts: 891
Space in general is going to be taking a hit--and space tourism will as well. I actually think that it might be a better idea to support Griffin's plan--and to focus private space efforts on non-space engineering projects. I would love to see a Bering Strait Bridge/Tunnel built so we can ship oil in from the Eastern parts of the Former Soviet Union.
As it stands, we are paying for the rebuilding of the Caliphate. If Russian were to get the oil money currently being sent to the Moslem world--there is no doubt in my mind that they would make better use of it.
More Klipers, less Palm Islands.
|Back to top
Spaceflight Trainee
Joined: Tue Jun 30, 2009 6:51 am
Posts: 21
I wouldn't get to worried about scarcity of oil just yet
|Back to top
Space Station Commander
Joined: Mon Oct 06, 2003 9:22 pm
Posts: 844
Location: New York, NY
i really don't see an oil crisis affecting investment in space- if anything it would be incentive for more investment, for space solar power or some other nonsense like that. after all, the space elevator will be a serious possibility by the time we start having to worry about where our next tank of gas is coming from (admittedly i do agree that this could be as soon as 20 years, though likely closer to 50).
Cornell 2010- Applied and Engineering Physics
Software Developer
Also, check out my fractals
|Back to top
Space Station Member
Joined: Mon Nov 29, 2004 1:04 pm
Posts: 257
Location: Norway
Regarding oil and space...
About a month ago, there was a meeting in Stavanger (oil capitol of Norway) with the local suppliers, Statoil, Norwegian Space Centre, ESA and NASA representatives. The purpose of this meeting was technology transfer.
The article in Norwegian: http://aftenbladet.no/energi/olje/10377 ... _NASA.html
(Tried to find a good translation tool, but everything was more confusing than before)
I work in one of those suppliers (http://www.acergy-group.com) so these are exciting times with regards to oil and space. The idea behind it all is that the job we do is more or less the same, with remote operated vehicles, huge construction tasks in harsh environments, etc.
|Back to top
| Page 1 of 1
|[ 5 posts ]
Who is online
Users browsing this forum: No registered users and 4 guests


text:
1 of 26 pictures
The design of the FH100 clearly owes a lot to the shape of the EX-H15 and its predecessor the H10.
Related Content
Related Products
Camera round-ups
Update: 16 of the best cameras on sale right now of every size, type and price
Which is the best DSLR camera on the market? We look at the top models available.
A round up of the best waterproof, shockproof, and generally all-round bombproof 'tough' compact digital cameras currently available.
More Camera Round-ups
Sign up for the
email newsletter
Get TrustedReviews' award-winning reviews, opinions and advice delivered to your inbox for free!
More information
About us

subset: commoncrawl


text:
Lock Password Keeper
There are two ways to lock Password Keeper. You can lock it manually or set the option to have Password Keeper lock automatically when you minimize the application or lock the screen.
In the Password Keeper application, swipe down from the top of the screen, and do one of the following:
To lock manually, tap
To lock automatically, tap
. Select or clear the appropriate checkbox.
Parent topic:
Password Keeper


text:
Moderator: Other Stuff Mods
pieces o'nine wrote:A man's home is his castle, in a manor of speaking.
Roy wrote:Two Saudi criminals playing poker. One threw in his hand, and the other laughed his head off.
Return to "Games, Fun, and Jokes"
Users browsing this forum: No registered users and 6 guests


text:
WASHINGTON – A missing Howard County woman has been found and the Silver Alert canceled, police say.
Mary Christine Rettaliatta, 86, had been reported missing after 7 p.m. Sunday.
Sherry Llewellyn of the Howard County police Department sent an email to WTOP around 8:50 p.m. saying they found Rettaliatta had been found and was fine.
Follow WTOP on Twitter.
In Maryland, all sorts of marine life is living among more than 100 sunken ships.


text:
Dennis Jaffe, Organizational Systems
Dennis JaffeOrganizational Systems Faculty
By the end of his senior year of college he had been accepted to NYU Medical School, and had even enrolled. But "it was 1967, and the world was getting very interesting, and I asked myself if I wanted to spend four years in a hospital when all these interesting things were happening?"
He loved the idea of being a doctor, but he loved the idea of being in the world and making a meaningful contribution more. So instead he went into organizational consulting, and then psychology – both areas where major changes were happening. "It was a very exciting time, all the things about organizational and cultural change were just opening up in those years," he remembers.
In the 1970s he was a working family therapist … and in the 1980s he was working with companies on organizational change. By the 1990s, something clicked.
"People would hear I'd been a family therapist and start referring me to family businesses that needed consultants" he says. "Family businesses combine a lot of the psychological issues of families with the organizational issues of business, and eventually I started getting enough referrals that I began focusing on this. It just kind of evolved."
He wasn't the only one: at the same time that Dennis was making a name for himself as a consultant for family businesses, a group of scholars was coming together to declare that family businesses were themselves an interdisciplinary field of study and practice. Dennis joined their ranks, and has played a central role in the development of Family Enterprise Consulting ever since.
The author of over 14 books on management, Dennis served as the Deputy Director of Research for the MacArthur Foundation Network on Healthy Companies, and helped create some of the key tools for assessing family business success, such as the "Enterprising Family Sustainability Index," "The Aspen Family Business Inventory," and "The Aspen Family Wealth Inventory." He's also served as the Adelaide Thinker in Residence for the government of Australia, and helped that country develop a climate of support for small and family businesses.
Saybrook was already using one of his textbooks when he applied to teach here, and it's been a partnership that's lasted over 30 years.
"I was always considered a good teacher and academic, but it was never clear what department I fit into," Dennis says. "My degree is in sociology, I'm a psychologist, I work with organizational change … universities have always tried to force me into one department or another, no matter what my research interests really were. But here at Saybrook, they've never tried to force me to choose a box to fit myself in. That's one of the things that keeps me here."
It's also one of the things he admires most about Saybrook's approach to education. "You are not a good faculty member at Saybrook if you're very narrow and only know one area," he says. "A good Saybrook faculty member is well read in a whole lot of fields and has a very good understanding of how the issues fit together. I also find it very helpful that I can work with students, many of whom are experience professionals, in a whole range of areas: that's an incredible opportunity."
To Dennis' mind, the world needs more boundary crossing and fewer boxes. "Take any important problem and there's no clear answer whether it's a sociological problem or a psychological problem or a public health problem or a political problem," he says. "It's really clear that the big problems are at the intersection of all these things, and it's an anachronism to have schools organized into fields and department that refuse to acknowledge how broad and multi-disciplinary the things they study really are."


text:
Closeout Hardware & Fasteners
Our loss is your gain! Great prices on closeout hardware and fasteners.
Please Note: Closeouts are one of a kind, last one, slightly damaged/missing parts, special pricing, remnants or returns. All products are sold as is and carry a 30-day return policy.View our Monthly Specials!
Return to Steals & Deals.


text:
Don wrote:It is Dylan Bundy, not Rendon.
Looks to be that way. Law believes Rendon will fall to Washington.
Don wrote:It is Dylan Bundy, not Rendon.
Don wrote:Rendon finally gets selected. We will see how the shoulder shakes out.
Don wrote:Where is Mel Kiper when you need him. Geez get some personality
Users browsing this forum: No registered users and 6 guests


text:
small stoneware candle - mimosa
by GOOD CANDLE BROOKLYN
Men's Size Chart
Product Details
Good Candles are made from 100% American-grown soy wax that burns cleanly.
• exclusively for Steven Alan
• 2 lb. hand-poured soy wax in a beige stoneware crock
• vitrified stoneware fired at over 2000° F
• burns 75 hours
• made in Brooklyn, NY


text:
Let cool completely-- the oats will get a bit harder and crispier after cooling (you can spread it all out on layers of foil or paper towels or parchment paper on the counter to speed up the cooling process).
Saturday, August 18, 2012
Slow Cooker Pumpkin Granola
Let cool completely-- the oats will get a bit harder and crispier after cooling (you can spread it all out on layers of foil or paper towels or parchment paper on the counter to speed up the cooling process).
26 comments:
- Debby@Just Breathe said...
This sounds yummy, thanks Stephanie.
- August 18, 2012 at 1:51 PM
- Heather of Kitchen Concoctions said...
I make homemade granola every week, usually changing up different flavor combinations ingredients. Pumpkin granola is one I make every fall for several weeks until I get sick of it but I have never thought to make granola in the crock-pot. I'll have to try making it this way when I make my next batch!
- August 18, 2012 at 2:37 PM
- Melissa said...
Pumpkin sounds so good! For what it's worth, I make my granola in the oven at 300 degrees for 30 minutes, stirring only once in the middle of the baking time. I let it cool completely on the pan, and it's nice and crunchy. The recipe is here: http://myhomebaked.com/2010/09/27/olive-oil-granola/
- August 18, 2012 at 8:11 PM
- Sarah @ A Kitchen Canvas said...
I made some homemade chai granola a little while back and it is almost gone, so I'll be trying this one soon. And I totally understand how you feel about fall. With all the 100+ degree days we have had this summer I'm so ready for the cool weather.
- August 19, 2012 at 11:33 AM
- gfe--gluten free easily said...
Oh, Steph, I love this recipe! I'm feeling that need for a little fall, too, and what better way to get it and make granola than in the slow cooker! I can always count on you to remind me use my slow cooker--thank you, dear!
- August 19, 2012 at 11:44 AM
- Grandma Becky said...
Sounds delicious! Thanks and will give it a try. I'd assume pumpkin that's been frozen would work as well, as I long as I use the same amount.
- August 19, 2012 at 1:54 PM
- Catt of the Garage said...
I remember reading about the slow cooker granola before, and I confess I was a bit sceptical. I just can't imagine how it could possibly work. I think it must be witchcraft.
But because I trust you, I will try it.
- August 19, 2012 at 2:15 PM
- Laura said...
I am totally ready for Fall-the weather, the boots, the spices and lots of pumpkin recipes! I never thought to make granola with pumpkin before. This recipe sounds scrumptious!
- August 19, 2012 at 4:57 PM
- Alisa said...
I love homemade granola! You can seriously make everything in a slow cooker.
- August 20, 2012 at 8:43 AM
- Durante said...
I really like the idea of coming every 30 minutes instead of doing it in the oven... works better with my schedule too. This looks cool; thank you!
- August 20, 2012 at 9:16 AM
- jenijen said...
I can't wait to make this! We desperately need something new for breakfast around here. AND - be proud of me - I just ordered my journal. I need that more than I need new breakfast ideas. Big time. :) xo
- August 20, 2012 at 9:40 AM
- Grape News said...
Can I leave the almonds and pumpkin seeds out? We don't like nuts in anything and I'm not a fan of pumpkin seeds (love pumpkin just not the seeds)
- August 20, 2012 at 12:19 PM
- Cindy B said...
This sounds like a great fall snack. I pinned it to my Pinterest board.
- August 20, 2012 at 12:25 PM
- The Alchemist said...
This looks great, I think I'm going to make it! Thanks for the recipe!
Melissa @ The Alchemist
- August 20, 2012 at 12:29 PM
Does this really have to be refrigerated?
- August 20, 2012 at 1:49 PM
- Stephanie O'Dea said...
@Melissa, thank you for sharing the oven method!
@Catt, witchcraft! LOL. eeps, no. :-)
@Grandma Becky, I'd imagine after thawing the pumpkin is exactly the same consistency.
@Grape News, Yes. I made a nut-free, seed-free version yesterday and didn't change anything else. The kids actually liked it better because it was slightly sweeter. ;-)
@Barbarella, I'm not really sure, which is why I suggested refrigerating it. There's no preservative whatsoever and if for some reason it's not entirely dried out, it could get a bit funky if left out. The fridge just seemed safer for the long-term. If you plan on eating it all in a few days, it's fine in a plastic bag or jar or something else air-tight.
- August 20, 2012 at 1:58 PM
- Kat said...
I'm definitely making this for camping trips this fall! Yum!!
- August 21, 2012 at 10:33 AM
- Unknown said...
I have been experimenting in making my husbands granola, but I love that this has no fat plus that extra boast of Vitamin A and fiber.This is on my 'next' list
- August 23, 2012 at 10:24 AM
- Brenda said...
I just made my first batch of granola....ever. I decided to use your crockpot method as it seemed easier, less chance of burning and cheaper to run. Not to mention it keeps the house cooler than running the oven too.
I must say...it turned out wonderfully! I'm so excited to have a cheaper and easy way to make various granolas. I know what I'm giving for Christmas this year.
Thank you so much for your blog and wonderful recipes. The ones I have tried have all been great. Even my meat and potatoes husband is happy with whatever comes out of the crockpot.
So thank you again!
- August 24, 2012 at 8:39 AM
- Celishia said...
This looks fantastic and we are trying it today! I am wondering about using other oil substitutes like bananas or applesauce, I bet it would work just as well. I use those in the oven granola I have made previously. I love my crockpot because it doesn't heat the house up like the oven! This is great for summer months!
- August 28, 2012 at 6:00 AM
I made this today and added coconut and a little bit of maple syrup because i ran out of honey! delicious!!!
- September 5, 2012 at 3:17 PM
- karissasmakeover said...
Just made a batch of this tonight but I seemed to have burned it. I don't know how. I stirred every 30 minutes. Hope it tastes ok.
- September 6, 2012 at 8:16 PM
- Brian said...
Out of curiosity, why does it need to be kept in the fridge/freezer?
- December 31, 2013 at 12:23 PM
- Stephanie ODea said...
Hi Brian, it's a food-safety thing. Since I can't guarantee that the granola is super-dried out, there could be an opportunity for bacteria ickiness and I'd rather wander on the safe side!
- December 31, 2013 at 2:25 PM
- Kate S said...
Hi! I love all the ingredients in this recipe, but I don't have a slow cooker! How could I make this using an oven? Would it be as suggested above, bake for 30-45 minutes and stir every 10 minutes? What temperature would I bake it at?
- September 12, 2014 at 6:27 PM
- Stephanie ODea said...
Hi Kate! I'd suggest a 375 degree oven, and stirring every 10 minutes or so for somewhere between 40 minutes and an hour. But it really depends on your oven -- the pumpkin is wet and what you're trying to do is dry/cook it onto the oats.
good luck!
- September 13, 2014 at 7:22 AM
Post a Comment
Thank you for your comment! I will try my hardest to answer questions as they come up, but if your question gets buried, you may try me on twitter or facebook.
Happy Slow Cooking!


text:
Rabies is a dangerous virus that anyone can get if they handle or get bitten by an animal that has the disease. Protect yourself and your family from rabies: stay away from wild animals and be sure pets are vaccinated every year.
Rabies is caused by a virus and can infect both people and animals. People can get rabies when they are bitten by an animal that is sick with the disease. Symptoms of rabies might not show up for months, but it is important to receive proper care very soon after a bite or other exposure.
Rabies "post-exposure vaccines" can prevent the transmission of the rabies disease. Without these vaccines the outcome of a person bitten by an animal with rabies is death, usually within just a few days after symptoms develop.
Avoid Wild Animals
More than 90% of all animal rabies cases reported to CDC each year occur in wild animals. Any mammal can carry rabies but the main animals that get rabies include raccoons, skunks, foxes and bats.
One of the best ways to protect yourself and your family is to avoid contact with wild animals. Do not feed or handle them, even if they seem friendly. If you see a wild animal acting strangely, report it to Animal Control.
Keep Your Pets Healthy
Family pets and other domestic animals can get rabies if they are bitten by rabid wild animals. When rabies from wild animals "spills over" into domestic animals, the risk to people is increased because of our close contact with pets.
In general, pets have a higher risk of coming into contact with wild animals that may have rabies than we do. Cats, dogs and ferrets that have not gotten their rabies shots and are exposed to rabies must be quarantined for six months, or put down/euthanized, because of their risk of getting rabies after the exposure.
Because the use of rabies vaccines in exotic pets such as wolf-dog hybrids is not licensed, it is considered off-label usage. When rabies is suspected in an exotic pet species and exposure to a human or domestic animal has occurred, it is recommended to euthanize and test the animal for rabies.
To help reduce the risk of your pet getting rabies:
Take Action If You Are Bitten
If you or someone in your family is exposed to a rabid animal, rabies can be prevented through a series of shots called rabies post-exposure prophylaxis (PEP).
If you are bitten by any animal, follow these steps:
Animal Control phone numbers:
For rabies issues in the municipalities below, call Marc Fowler, Buncombe County Department of Health 250-5036.
For questions regarding rabies exposures contact your local health department. A trained disease control nurse can talk about your exposure with you and help you decide if rabies vaccines are needed.


text:
- Musician's Friend Best Selection, Price & Service. Guaranteed.
Call our Gear Heads
at: 800-449-9128
Call our Gear Heads
at: 800-449-9128
Find a similar product below or contact our experts for a recommendation of great alternatives. Call us at 800-449-9128.Similar Items:
Find a similar product below or contact our experts for a recommendation of great alternatives. Call us at 800-449-9128.Similar Items:
Engineered specifically for use with instrument amplifiers and other high-current equipment.
The Furman P-1800 PF Power Conditioner offers a stable, protected and filtered low impedance power supply to assure maximum performance of your connected electronics. Furman's exclusive Power Factor provides a 45A peak current reservoir to minimize the detrimental effects of line impedance on high-current gear such as amplifiers and powered monitors. Clear Tone Technology provides additional line noise filtration tuned for instrument amplifiers for clean and consistent tone. Plus, equipment benefits from professional-level protection thanks to Furman's exclusive SMP and EVS technologies.
Power Factor Technology
Your amp needs a lot of power to sound its best. If you're plugging into the wall, there's a good chance your amp is not going to get the current it needs when pushed. Furman's exclusive Power Factor Technology provides a 45A peak current reservoir to give your amp the headroom it needs to operate at maximum efficiency. No matter what venue or club, or how close or far away from the power panel, Furman's Power Factor Technology keeps your instrument amplifier's tone consistent and sounding it's best.
Clear Tone Technology
Clear Tone Technology works in unison with Power Factor Technology and Linear Filtering Technology to add an additional layer of AC noise filtration specifically engineered for instrument amplifiers. Clear Tone Technology provides tuned circuits that unveil instrument tone, harmonics, and clarity, resulting in a fuller sound and improved dynamic response.
Essential gear for any amplified player! Order now.
P-1800 PF Power Conditioner
Review Snapshotby PowerReviews
Reviewed by 2 customers
Sort by
Comments about Furman P-1800 PF Power Conditioner:
I was having some problems using my Euphonic Audio iAmp 500 bass amp in places lacking perfect electricity. I would get distortion in my signal and a loss of volume. This peice saved me. My bass rig is dependable anywhere and thats not all. I never thought my bass tone could get better but now it is. Amazing peice of equipment. Highly recomended.
all good
worth it
Comments about Furman P-1800 PF Power Conditioner:
This will HUGELY improve focus/tone/clarity of a solid state amp, and make a tube amp sound better all night long. Everything they say in the ad is true. I am a tone FANATIC, I NEVER give 5's, but this is a MUST. Furman's powerfactor stuff with the 45amp "reservoir" is the key here. I've had mine since 2004(colored model-same as this but in red). It's one of 2 things that will solve a lot of issues for the performing musician. The other thing that WILL clear up your signal/tone/sound is a VHT or Fryette VALVULATOR! And an ebtech hum eliminator plug. After you have a guitar and amp, you need POWER- get this!
Our product catalog varies by country due to manufacturer restrictions. If you change the Ship-To country, some or all of the items in your cart may not ship to the new destination.


text:
- Northern New York Newspapers
- Watertown
- Ogdensburg
- Massena-Potsdam
- Lowville
- Carthage
- Malone
- NNY Business
- NNY Living
- NNY Ads
This is a great time of the year for me. I get to reread all the reviews I've written during 2012.
We had some bad experiences, some good ones and some very good ones.
Here are the very good ones — those that earned four forks (excellent) or better.
There was only one 5-forker (fabulous—don't miss it): Liquids & Solids in Lake Placid. Three were rated 4 � forks, better than excellent: Pete's Trattoria in Watertown, Alegria Garden Caf� in Lake Placid and Moon in Cornwall, Ontario.
The 12 reviews that make up the Best of 2012 are rounded out with eight reviews that received 4-fork (excellent) ratings.
I hope you enjoy reading them again as much as I did.
Why would anyone name a restaurant Liquids & Solids? The name is different, for sure. But maybe that's because the food and drink are different.
Liquids & Solids is an unpretentious, almost rustic place just past the downtown strip on the way to the ski jumps. It's a bar/restaurant in this tourist town with an obviously passionate food wizard in the kitchen.
The specialty drinks were most intriguing. The lavandula ($10) was a very large and beautiful gin cooler made with gin, raspberry puree, lemon juice and lavender syrup. Equally outstanding was the boozeless barracuda slice ($5), a combination of grapefruit, guava, apple, pineapple, lime, simple syrup and soda water.
We began with the poutine preparation of the day ($10), curried goat. The long, thinly cut fries and creamy cheese curds were doused in scrumptious, savory, curried meat gravy. The shredded goat meat was fork-tender.
Italian-style white bean and kale soup ($6) was an excellent balance of white beans and kale in a rich broth topped with a float of crisp-baked Parmesan over a slightly sweet dollop of tomato and basil jam.
Chilled pea soup ($9) was in fact a soup and sandwich. Mint and cr�me fraiche enhanced the flavor of the soup. It had a small, smoked-ham and cheese baguette sandwich tipped into it.
Zingy Brussels sprouts ($3) were one of the unexpected delights of the menu, quartered, flash-fried until the outer leaves were slightly crispy, tossed with olive oil and capers.
The charcuterie platter ($15) was something right out of Europe and included duck pate en croute, terrine of rabbit, duck prosciutto and smoked ham, all made in-house, along with baguette crostini, baby gherkins, pickled onions and dried-cranberry mustard.
Mussels with broccoli rabe ($10) were carefully arranged in a winey, garlicky broth with threads of candied lemon peel scattered on top.
The ratatouille ($10) was outstanding, a m�lange of summer squash, zucchini, tomatoes, onions and herbs. The highlight was a lovely little individual goat cheese panna cotta with bits of basil.
The crispy beef tongue ($12) was quite surprising. It came burger-shaped with a crispy seasoned breaded crust, served on two thick slices of heirloom beefsteak tomato with basil-ricotta pesto in between. A very subtle tzatziki-like sauce accompanied.
Desserts followed the over-the-top adventurous theme. Chocolate bacon cr�me brulee was as rich and decadent as it sounds, chocolate custard poured over salty bacon bits. Then there's almond milk panna cotta served on an almond tuille placed on a bed of rhubarb sauce. More traditionally, the peach "shortcake" — fresh peaches and strawberries between homemade lemon shortbread, topped with real whipped cream — was just plain delicious.
Dinner for four cost $110.69.
The food was skillfully prepared and beautifully presented. The wait staff is enthusiastic and superbly trained.
If you weren't paying attention, you may not have noticed that Pete's Restaurant became Pete's Trattoria over Labor Day weekend.
The old Pete's Restaurant had a devoted and loyal following for more than four decades. New chef/owner Geoff Puccia is a Watertown guy, so he understands the regulars' devotion to Pete's and he knows Italian food. He has taken over the place with an eye to keeping some of the old must-haves and introducing the old gang to some new tastes.
For appetizers, you can start in your comfort zone with Utica greens, half hots or a Caesar salad, or get a little more adventurous with roasted beet bruschetta, truffle fries or maple bacon Dijon scallops.
Same with the entrees: chicken riggies, manicotti or chicken Parmesan, or push the envelope a bit with pumpkin- and mascarpone-stuffed ravioli in brown butter sage sauce, prosciutto-wrapped shrimp served with butternut squash risotto, chicken breast stuffed with mozzarella, capicola and broccoli, or slow-roasted pork osso buco.
Geoff's half hots ($7) are made with large, locally grown Hungarian wax peppers filled with ground beef, rice and pecorino Romano, baked and served with a generous ladle of homemade marinara.
Maple bacon Dijon scallops ($9) were perfectly cooked, the bacon uniformly crisp, the maple Dijon cream sauce adding a touch of sweetness.
Frankie's marrow plate ($8) was an adventure. Three huge beef bones that would make a dog jealous arrived on a platter over an insanely flavorful reduction of beef stock. Parsley and pecorino were sprinkled over everything.
Beef short ribs ($23) was great comfort food. Put the fork-tender meat and the bones and the dark gravy over rich and tasty Gorgonzola mashed potatoes … it doesn't get any better than this.
The most unusual presentation was the stuffed squash entr�e ($15). The end of a roasted butternut squash was lopped off, hollowed out, turned on its side to form a bowl and filled with butternut squash risotto.
Geoff's version of chicken saltimbocca ($17) rolls boneless chicken breast around prosciutto, cheese and sage, then sets if over homemade pasta aglio olio.
Sicilian cod ($20) was flawlessly cooked fish crusted with rosemary, basil, anchovy and lemon-zested breadcrumbs and capped with kalamata olive halves.
Desserts were prepared with as much skill and attention as the main dishes. The cannoli ($4) was great. White chocolate torte ($5) was a very dense, moist white cake with raspberries. Banana cream pie ($5) was fine, but our favorite was the lemon cheesecake ($5), a dense and delicious wedge about two inches high with a brown, crusty exterior.
Dinner for four came to $165.94 before tip.
Alegria Garden Caf� is located in the Summit Hotel (for many years the Ramada Inn). It's a comfortable, open space with seating for about 50 guests. Owner Andrea Faurot's vision is to provide an experience of joy. "Alegria" means "joy" in Portuguese. She has the right location, the right chef and the right attitude.
As for us, we experienced an evening of joy at Alegria Garden Caf�.
There's a fully stocked 10-seat bar on one wall. A thoughtful, manageable wine list includes a gem in each category.
The menu is designed and executed by executive chef Richard Brosseau. In Lake Placid and the Adirondacks, Richard is somewhat of a celebrity chef. He has left his mark on a number of restaurants over the years — and now, Alegria Garden Caf�.
There are two dozen choices in all. Here's what we sampled:
The Artichoke Gratin ($5): A play on the classic artichoke dip, a smooth blend of artichoke with toasted slices of baguette for dipping. Parmesan on top was the "gratin."
The Whipped Ricotta ($5): Ricotta was whipped to the consistency of Marshmallow Fluff (for lack of a better description) and topped with a drizzle of olive oil and a pinch of fresh thyme and sea salt.
The Tomato Crumble ($6): Tomato confit (slow-roasted tomatoes) with garlic and basil, topped with goat cheese crumbles and baked.
The Beet Carpaccio ($9): Beet instead of the usual beef — this was a salad of paper-thin slices of raw beet topped with arugula and tossed with a delicious citrus vinaigrette, surrounded by several almond-encrusted balls of goat cheese.
The Fondue ($18): Classic cheese fondue with molten Gruyere and Emmentaler cheeses and white wine served in a fondue pot. Bring your friends along for this one after a day on the slopes — it's a great dish to share and there's a lot of it.
The Duck Confit Pizza ($15): A 10-inch pizza shell topped with duck confit, shiitake mushrooms, scallions, ginger and hoisin sauce.
The Scallop ($15): Two colossal pan-seared scallops perched on a bed of creamy chorizo sausage and potato hash, drizzled with saffron aioli.
The Pork Cheeks ($25): Pork cheeks are considered a delicacy. Slow braising tenderizes and produces a robust and complex sauce.
The Piri Piri Chicken ($24): Piri piri is Portuguese chili. In this preparation, the chicken is marinated in chili sauce, grilled and served over ranch fries.
Lemon-olive oil gelato with hazelnut meringue cookies ($9): Outstanding! Scoops of delicatehomemade lemon gelato shingled between thin hazelnut meringue cookies, drizzled with olive oil.
Almond cake with buttermilk ice cream ($9): A warm, moist and rich almond cake with creamy buttermilk ice cream.
Dinner for four came to $185.11.
There's a large sign in Moon's window touting the all-you-can-eat buffet. We had heard that their buffet is different. Very different.
There are two menus, one for the food we viewed online and one for the buffet — a little overwhelming.
Each of the more than 100 items on the buffet menu is made to order.
We knew when the pumpkin tempura arrived along with several maki rolls we were in for something special. Slices of ripe pumpkin were battered and lightly fried — truly delicious.
Snow dragon roll (tempura shrimp, cucumber, avocado, tobiko, topped with salmon) and golden dragon roll (the same, but topped with raw salmon) were absolutely spectacular. These were obviously prepared to order with presentation second to none.
Thai lemongrass soup (chicken broth, lemongrass stalks, straw mushrooms, chilis, cilantro) was subtle and perfectly balanced.
We ordered wonton soup, a benchmark for one of our team. He proclaimed the wontons "awesome — probably in the top 10 I've ever eaten."
A cold mango roll (mango and vegetables wrapped in soft rice paper with hoisin) and a cold beef roll (barbecued beef, basil and bean sprouts wrapped in soft rice paper) were excellent, bursting with fresh flavors.
Hot and sour soup (tofu, bamboo shoots, black mushrooms, egg, Thai chili, chicken stock) was tasty, with just enough heat.
Soft shell crab tempura was served over a bed of artistically chopped cucumber tossed with a light vinaigrette, with ponzu sauce.
Shiitake mushroom saut� contained plentiful yummy mushrooms saut�ed in a slightly thickened garlic butter sauce.
The mango salad was plentiful as well, shoestringed mango tossed with sweet peppers and onions, mint leaves, coriander, shallots and lime juice.
Salmon sushi pizza was a "crust" of deep-fried, flattened rice patty topped with raw salmon, tobiko and green onion in a spicy sauce.
Red snapper sashimi was as fresh as could be.
We enjoyed the tobiko sushi, nori wrapped around rice with bright red beads of fish roe on top.
Thai spicy noodles (flat rice noodles stir-fried with sweet peppers, basil leaves, garlic and fresh chili) was spicy, but not overly.
Ginger beef (sliced beef, spring onions, black oyster mushrooms, broccoli, carrots, Thai sauce) was quite tasty, maybe a little light on ginger for some.
Beef in thick curry peanut sauce (sliced beef in a sauce of coconut milk, peanut sauce, red curry, tamarind and kaffir lime leaves) was bold and perfectly spiced.
Ginger seafood consisted of shrimp and calamari with assorted veggies and a flavorful sauce.
Dinner cost $119.61 in Canadian funds, including $13 in Canadian taxes.
We found Moon to be a wonderful restaurant and agreed we'd be there once a week if it was nearer.
In the historic Paddock Arcade just off Watertown's Public Square, the Paddock Club — proudly self-proclaimed as the area's only martini bar — is now serving food, filling a niche in downtown Watertown.
It's hard to escape the spirit of the place as a bar. Of the six panels on the menu, four of them list drinks — 80 kinds of martinis, eight beers on tap, 40 bottled beers, wine choices as well as all the popular liquors. The other two pages are devoted to their new tapas-like food format — more than a dozen made-from-scratch small-plate appetizers, a half dozen imaginative flatbreads as well as create-your-own traditional pizzas with a selection of 15 toppings.
Here's what we tried:
Panko-crusted goat cheese ($7.99): A wheel of goat cheese coated with coarse panko breadcrumbs, lightly fried and served with pita wedges and pomegranate sauce proved to be a substantial starter and one of our favorites.
Paddock skins ($6.99): Italian seasoned tomatoes, cheese sauce, fresh-cooked bacon pieces and shallots drizzled with peppered ranch dressing.
Coconut shrimp ($7.99): Five shrimp, hand-breaded and dipped in fresh coconut, fried to a golden brown and served with sweet-and-sour orange marmalade.
Queen Anne fried olives ($6.99): Two skewers of breaded, deep-fried olives, served with a pepper ranch sauce. Fun and different.
Mushroom risotto fritters ($7.99): A mix of mushrooms folded into risotto, stuffed with Fontina cheese, rolled into balls, breaded and baked, served in a pool of spicy tomato sauce.
Bruschetta ($7.99): French bread crostini topped with seasoned tomatoes, bacon and feta, draped with a leaf of arugula touched with balsamic vinegar
There are five flatbreads. We tried one with roasted cherry tomatoes and portobello mushrooms. This was an excellent treat, the flavor of the tomatoes intensified by roasting and the surprise of little blobs of chive cream cheese spread that added an interesting texture and taste.
When we visited, desserts were commercially made and of good quality.
Mango-guava cheesecake ($6.50), presented in a tall martini glass, was light and tasty. Chocolate cheesecake ($6.75) was a three-layer confection covered in chocolate ganache.
Food for five came to $82.43.
We would classify the food at Vino Vidi Vici as upscale casual Italian: appetizers, salads, soups, specialty pizzas, pasta dishes and a handful of meat entrees.
For appetizers, we chose the risotto cake ($10), the Mozzarella block ($8), the pear and Gorgonzola salad ($10) and the small pesto pizza ($13).
The risotto cake consisted of a large puck of the starchy rice combined with butternut squash and pieces of scallop, coated with panko breadcrumbs, lightly deep-fried, topped with large shrimp and finished with a swipe of Alfredo.
The deep-fried mozzarella was a block of fresh mozzarella coated with crunchy panko and deep-fried to perfection. It was splashed with a very nice house-made marinara sauce.
The pear and Gorgonzola salad was a pleasing mix of fresh local greens, roasted red peppers, walnuts, candied pears and Gorgonzola.
The pesto pizza was a highlight — perfectly cooked, great crust, generous toppings (sun-dried tomatoes, portobello mushrooms, basil pesto and melted mozzarella).
The chicken Marsala ($15) consisted of two large, tender breasts of chicken smothered in a rich, deep brown Marsala demi-glace loaded with mushrooms.
The Mediterranean ($19) was awesome, a generous portion of linguini loaded with snappy shrimp, tender calamari and huge melt-in-your-mouth scallops saut�ed with artichoke hearts, sun-dried tomatoes and spinach.
The carbonara ($15) is a classic Italian pasta dish. Finely diced pancetta, peas and portobello mushrooms are saut�ed with olive oil and tossed with fettuccini, then finished with a made-to-order heavy cream/egg/Parmesan cheese sauce.
Finally, we tried the ravioli with ratatouille and goat cheese ($15). The ratatouille-stuffed ravioli was fanned out on the plate with the goat cheese melted in the center, all bathed in a pretty blush basil cr�me sauce.
The cheesecake was excellent. The perfectly dense slice easily stood two inches high on a buttery graham cracker crust and topped with a drizzle of caramel. The flan was the light custard we expected. The Italian cream cake was a giant slice. The cannoli was decent, a commercial shell filled with their own sugary ricotta cheese mix.
Dinner for four came to $174.35.
Just when you thought the art of fine dining was a thing of the past, Cavallario's Cucina has gone the extra mile to prove otherwise.
Cavallario's just celebrated its 15th year in business. Owners Peter and Brenda Cavallario closed their restaurant temporarily in March to reflect on the past and renew their focus for the future. Today, you'll find a dozen new competitively priced dishes on the menu, an expanded wine selection, as well as upgrades to the bar and dining areas.
Bloody Mary steamed clams ($12) was a bowlful of top neck clams steamed in a spicy tomato juice and vodka broth.
Stuffed mushrooms Italiano ($10) were very good, five large caps stuffed with a mixture of sausage, sweet peppers, onions, cheese and breadcrumbs, awash with Cavallario's pomodoro (tomato) sauce.
Calamari Diablo($11) was a lovely departure from the routine rings. It's calamari "steak," the solid body of a large squid cut into strips, deep-fried with a crispy coating providing a perfect foil for a delightfully spicy sun-dried tomato and garlic aioli.
Panzanella Tuscan bread salad ($11) showcased grilled yellow squash, zucchini, sweet peppers, artichoke hearts, kalamata olives and crumbly blue cheese together with crusty bread, tossed with a robust balsamic vinaigrette.
Mediterranean-style rosemary lemon chicken ($17) was a flavor bonanza — a sauce redolent with intense lemon, luscious with rosemary and garlic with hints of wine and olive oil over a bed of wilted greens.
Neapolitan manicotti ($17) was Cucina-made crepes filled with cheese as well as saut�ed sausage, peppers and onions.
Gorgonzola sirloin salad ($20) consisted of perfectly saut�ed tenderloin tips on spring greens, dressed with a warm Gorgonzola mushroom cream sauce, garnished with caramelized onions and grilled tomatoes and finished with a drizzle of aged balsamic reduction.
Italian luscious lemon cake ($5) was a three-layer confection, an impressive walnut crust, a layer of creaminess in the center, finished off with a bright yellow lemon custard on top. Cappucino cheesecake ($6.50) was flavorful and complex. Notes of cinnamon embellished the coffee-nuanced cream cheese.
Dinner for four cost $155.96.
Over the border in Cornwall, just a few minutes past the Canadian customs checkpoint, there's a new restaurant with an unusual name and an aura of sophistication: Eight Zero Zero, with the subtitle of fine dining.
The tasteful, contemporary interior creates an ambience that's bright, friendly and welcoming.
The menu will appeal not only to foodies but to anyone looking for an accessible, upscale dining experience.
For appetizers, we ordered steamed mussels ($10), shrimp Pernod ($12), seafood bisque ($10) and escargot ($9).
A huge bowl of steamed mussels was covered with a rich, thick tomato sauce with good flavor and well-balanced herbs.
The chef's shrimp preparation incorporated shrimp in a delicious, thick cream sauce with traces of shallot and minced tomato and just the right amount of Pernod.
The thick, chunky and filling seafood bisque contained scallops, shrimp and crabmeat in a base of tomato and cream.
The escargot dish came au gratin with blue cheese. The snails were plentiful but small. The creamy sauce, for having pungent blue cheese in it, was on the bland side.
Seafood Puttanesca ($24) combined mussels, scallops and shrimp along with kalamata olives and capers in a tomato sauce.
The signature Eight Zero Zero steak pasta ($24) featured grilled beef tenderloin, wild mushrooms, spinach, tomato concasse and linguini in a red wine and blue cheese cream sauce. It was superb, a lot like beef Bourguignon in a stroganoff-like gravy served with linguine rather than egg noodles.
Filet au Shroom Gratin�e ($34) was an 8-ounce filet mignon topped with a thin layer of cooked-down wild mushrooms glued to the meat with melted Gruyere.
Four of us shared two desserts, cr�me brul�e ($6.95) and chocolate lava cake ($6.95).
The brul�e was served in a broad, shallow, scalloped dish, allowing more surface area for the caramelized sugar glaze. The chocolate lava cake was a nice twist on standard lava cake, with a molten white chocolate center that oozed out as you cut into the dark chocolate exterior.
Dinner for four cost $174.90.
While Resturante de Ricardois attached to a hotel, the food is far from what we associate with "hotel food." It was first-rate.
We shared three appetizers: Utica greens ($8.95), shrimp ala casa ($8.95) and flatbread pizza ($7.95).
The Utica greens were nicely done: escarole saut�ed with garlic, sweet and hot peppers and prosciutto and finished with seasoned breadcrumbs and grated cheese.
The shrimp were noticeably small, served in a bath of garlic and olive oil. The garlic oil left behind was perfect for dunking the great crusty bread supplied on the table.
Ricardo's offers just one flatbread, spinach and artichoke. It's made with tomatoes, roasted garlic, olive oil, fresh basil, spinach, artichoke and mozzarella, and finished with a drizzle of balsamic vinegar.
Haddock Oreganata ($12.95) was a nice piece of fresh fish topped with seasoned, buttered breadcrumbs and dried oregano. The fish was baked in a lovely sauce of butter, white wine and lemon.
We ordered a side of gnocchi with house specialty sauce — tomatoes, garlic, basil, butter and white wine. The gnocchi were good, but the sauce — excellent!
Chicken Piedmontese ($12.95) consisted of a large boneless breast of chicken topped with a generous amount of prosciutto then dipped in an egg wash and saut�ed in butter, garlic and parsley, finished with chicken stock.
Frutti di Mare ($16.95) was a bowlful of shrimp, scallops, clams, garlic, basil, sun-dried tomatoes, white wine, butter and tomato sauce tossed with imported linguini. This was excellent.
Ricardo's pork tenderloin ($12.95) was a great one, wrapped with smoked bacon, skillet-seared, then baked and finished with a wine reduction.
For dessert, we shared miniature cannolis and a dish of spumoni, both perfectly acceptable commerciallymade confections.
Dinner for four cost $107.33.
The restaurant is not affiliated with Riccardo's Market, the Italian take-out place on Holcomb Street.
Although it has not operated continuously, the Gill House has been a fixture in Henderson Harbor for more than a century.
It has a charming exterior that looks like something from a Norman Rockwell painting. Inside, there's a small, cozy bar and a large dining room split into several seating areas with windows facing the lake, allowing for views of gorgeous summer sunsets.
The menu offers some new and exotic items along with some Gill House favorites from the past.
Thai mussels ($10) was a star appetizer. A generous two dozen small, plump mussels were presented in a delicious spicy red coconut broth with small pieces of baby bok choy.
Asian pot stickers ($9) — small dumplings made from won ton skins — did not disappoint. The pork filling was very tasty and nicely spiced.
Tomato basil soup ($3 a cup) was thick with tomatoes and sweet peppers, almost like a ratatouille or a thick, warm gazpacho.
The New York Almond Company salad ($10) consisted of garden greens, sliced apples, chunks of mild cheddar and cinnamon-and-vanilla-roasted almonds tossed with house-made cider maple vinaigrette and topped with flavorful grilled chicken slices.
Bam Bam shrimp ($23) consisted of jumbo tempura-battered tiger shrimp arranged in a tilted bowl with Asian noodles spilling out of the bowl and onto the plate underneath. Orange "Bam Bam" sauce (rice wine vinegar, hot sauce, sugar, garlic, mayo) was drizzled over the shrimp.
Bubba's Shank ($22), a house specialty, was a winner. A jumbo bone-in, meaty shank was glued upright on the plate with the help of mashed potatoes, covered with Carolina barbecue sauce, topped with deep-fried tumbleweed onions and served with saut�ed zucchini and yellow squash.
Perch has always been on the Gill House menu ($21). Several large strips of ocean perch were battered and deep-fried till golden and crispy. The fish was moist. A mildly spicy mayonnaise-based sauce added some zest and interest to the dish.
Heirloom tomato chicken fettuccini ($17) was pasta tossed with multihued heirloom cherry tomatoes and chunks of grilled chicken.
S'mores for two ($7.95) was a hoot. A large wooden lazy Susan held the marshmallows, graham crackers, Hershey chocolate and fondue forks with a little hibachi burner in the middle to toast the marshmallows.
Dinner for four with two desserts came to $178.02
The seasonal restaurant closed in late September and will reopen in May.
The Thousand Islands Club restaurant's new owners, Mike and Julie Chavoustie, have hired an experienced chef to run the kitchen and execute a totally new menu. At the same time, the expansive property has undergone a million-dollar transformation, restoring it to its luster of yesteryear.
We began with appetizers, including an appetizer-sized salad and a chilled soup.
Gruyere and tomato casserole ($9) was excellent. Soft, white beans were mixed with heirloom tomatoes, basil, roasted garlic and kalamata olives, baked with a breadcrumb topping and garnished with a large, round Gruyere cheese crisp.
Calamari steak ($12) is a slab of center-cut meat from a large squid, pounded, breaded, fried in butter and olive oil, finished with Asiago cheese and sauced with marinara.
Adult mac and cheese ($13) was very tasty, a nice combination of noodles, River Rat cheddar and lobster meat. A touch of white truffle oil added a unique taste.
We loved the gazpacho ($5), a chilled puree of tomatoes, sweet peppers, onions and garlic with a bit of a kick, served in a margarita glass, the rim decorated with minced parsley and a chilled shrimp hanging from it.
Compressed watermelon salad ($6), slightly frozen cubes of bright red compressed watermelon, were set over a bed of arugula, touched with vinaigrette and garnished with goat cheese and thin slices of red onion.
We shared a Margherita flatbread ($12), fresh tomatoes, mozzarella and basil baked with a thin, crispy crust, finished with Parmesan.
Colorado lamb rack ($34) was excellent, with a crispy Dijon-hazelnut crust, a framboise demi-glace with fresh raspberries, Anna potatoes (similar to scalloped potatoes) and fresh vegetables.
Pancetta-wrapped filet mignon ($31) was a lovely piece of beef tenderloin, served with a Cabernet reduction, parsnip puree and the same great, buttery Anna potatoes.
The shrimp and scallop entr�e ($27) was large shrimp and plump scallops pan-seared along with lentils, Asian vegetables and candied walnuts, finished with soy cream and served with "forbidden" rice.
Grilled ahi tuna ($29) was served rare. The beautiful piece of fish was quickly seared and served over a bed of white beans, capers, olives, red onion, cherry peppers, fennel and arugula.
Lobster ravioli ($22) consisted of large, house-made ravioli filled with lobster and scallops, served with a Cognac lobster sauce and garnished with chives and crispy leeks.
Dessert "shooters" was an assortment of three-bite desserts served in oversized shot glasses. The peanut butter shooter was good. The tart rhubarb pie shooter was even better, and how could you not like the one made with velvety chocolate mousse?
We also tried the key lime pie ($6) which was excellent, an authentic recipe straight from the Florida Keys made with a graham cracker crust and topped with raspberries.
Dinner for five came to $231.66.
There's nothing better than a good dinner on a comfortable deck overlooking the beautiful St. Lawrence River on a perfect summer evening. That's what we experienced at the Channelside, formerly the Riverside Caf�, whose new owners have modernized and lightened up the interior.
A Margherita flatbread pizza ($8) on an extremely thin crust was made with fresh tomatoes and basil along with melted mozzarella.
Deep-fried cheese curd ($8) was made with local River Rat cheese. It was beer-battered, light and crispy on the outside and creamy on the inside.
We got a pear and goat cheese salad ($10) to share: mixed greens with crumbled goat cheese, sliced pears, mandarin oranges and candied walnuts tossed with poppyseed vinaigrette.
Truffle fries ($9) are kind of trendy, a plate of french fries splashed withwhite truffle oil, tossed with grated Parm and some sea salt.
Arancini ($7) are deep-fried rice balls. The two meatball-sized "stuffed" rice balls (rice and cheese with a few peas, from what we could tell) weren't half bad, breaded and fried till crunchy on the outside, served with "tomato relish," basically marinara sauce.
Scallops on a creamy polenta cake ($20) was delightful, drizzled with lime aioli and served with fresh asparagus.
Seared tuna ($23) was a healthy 8-to10-ounce portion, sesame crusted, sliced and attractively fanned on the plate. Creamy wasabi and a hoisin/terayaki-like sauce accompanied.
Bone-in frenched pork chop ($22) was a big, fat 16-ounce chop, juicy and flavorful and absolutely delicious.
The salmon filet ($21) was a nice, sizeable piece of fish, lightly dusted with Cajun spices, pan-seared and finished in the oven — crispy on the outside, moist, flaky and flavorful on the inside.
Finally, we absolutely had to get the "St. Lawrence Guides Shore Dinner Experience" ($27) described in the menu as "a three-course river guide tradition. To start, a fatback and onion sandwich served with a river salad (lettuce, tomato, onion and cucumber with 1000 Islands dressing), followed by lightly breaded perch fried in the fatback and served with a bowl of salt potatoes and a half-ear of corn on the cob. We finish with a double-thick slab of fried french toast served with real maple syrup. A shot of Jack Daniels can be added to the top of the toast for a true traditional touch."
This really is an authentic river guide tradition, we're told. And we must have missed the drum roll for this dinner, but for sheer fun, it deserved one.
Desserts were all made in-house. The rice pudding was exceptional, topped with whipped cream and a dash of cinnamon. Graham cracker Napoleon-like �clair cake was light and not too sweet. The Toll House pie was full of chocolate chips and reminded us of eating cookie dough.
Dinner for five came to $181.19.
The Channelside has a welcoming atmosphere, the food preparation and presentation were noteworthy and the service was no-nonsense and totally competent.
We assume the restaurant has closed for the season since a call to the number above indicated the phone had been disconnected.
Thousands of readers like you have made Northern New York Newspapers the number one ranked website* for local news and sports coverage in the north country.
You can continue on to this article in a few seconds, or you can visit one of our websites:


text:
more exposure, drop the marketing for teens, market it as the most intense skilled fps there is or ever was, market it as hard, fkn hard lol.
crap on about its heritage, remember that quakes been around for awhile so can market to a wider age bracket.
i really like how i've met fraggers in quakelive that are from so many previous quake versions.
anyway so it goes on.
and definately update the sound (if possible)
oh ffs, ok make it look real pretty (marketing for teens :P ), hang on, old people like pretty things too :P


text:
42 U.S. Code § 12111 - Definitions
prev | next
As used in this subchapter:
(1) Commission
The term "Commission" means the Equal Employment Opportunity Commission established by section 2000e–4 of this title.
(2) Covered entity
The term "covered entity" means an employer, employment agency, labor organization, or joint labor-management committee.
(3) Direct threat
The term "direct threat" means a significant risk to the health or safety of others that cannot be eliminated by reasonable accommodation.
(4) Employee
The term "employee" means an individual employed by an employer. With respect to employment in a foreign country, such term includes an individual who is a citizen of the United States.
(5) Employer
(A) In general
The term "employer" means a person engaged in an industry affecting commerce who has 15 or more employees for each working day in each of 20 or more calendar weeks in the current or preceding calendar year, and any agent of such person, except that, for two years following the effective date of this subchapter, an employer means a person engaged in an industry affecting commerce who has 25 or more employees for each working day in each of 20 or more calendar weeks in the current or preceding year, and any agent of such person.
(B) Exceptions
The term "employer" does not include—
(i) the United States, a corporation wholly owned by the government of the United States, or an Indian tribe; or
(6) Illegal use of drugs
(A) In general
The term "illegal use of drugs" means the use of drugs, the possession or distribution of which is unlawful under the Controlled Substances Act [21 U.S.C. 801 et seq.]. Such term does not include the use of a drug taken under supervision by a licensed health care professional, or other uses authorized by the Controlled Substances Act or other provisions of Federal law.
(7) Person, etc.
The terms "person", "labor organization", "employment agency", "commerce", and "industry affecting commerce", shall have the same meaning given such terms in section 2000e of this title.
(8) Qualified individual
The term "qualified individual" means an individual who, with or without reasonable accommodation, can perform the essential functions of the employment position that such individual holds or desires. For the purposes of this subchapter, consideration shall be given to the employer's judgment as to what functions of a job are essential, and if an employer has prepared a written description before advertising or interviewing applicants for the job, this description shall be considered evidence of the essential functions of the job.
(9) Reasonable accommodation
The term "reasonable accommodation" may include—
(A) making existing facilities used by employees readily accessible to and usable by individuals with disabilities; and
(B) job restructuring, part-time or modified work schedules, reassignment to a vacant position, acquisition or modification of equipment or devices, appropriate adjustment or modifications of examinations, training materials or policies, the provision of qualified readers or interpreters, and other similar accommodations for individuals with disabilities.
(10) Undue hardship
(A) In general
The term "undue hardship" means an action requiring significant difficulty or expense, when considered in light of the factors set forth in subparagraph (B).
(B) Factors to be considered
In determining whether an accommodation would impose an undue hardship on a covered entity, factors to be considered include—
(ii) the overall financial resources of the facility or facilities involved in the provision of the reasonable accommodation; the number of persons employed at such facility; the effect on expenses and resources, or the impact otherwise of such accommodation upon the operation of the facility;
(iii) the overall financial resources of the covered entity; the overall size of the business of a covered entity with respect to the number of its employees; the number, type, and location of its facilities; and
Source(Pub. L. 101–336, title I, § 101,July 26, 1990, 104 Stat. 330; Pub. L. 102–166, title I, § 109(a),Nov. 21, 1991, 105 Stat. 1077; Pub. L. 110–325, § 5(c)(1),Sept. 25, 2008, 122 Stat. 3557.)
References in Text
The effective date of this subchapter, referred to in par. (5)(A), is 24 months after July 26, 1990, see section 108 ofPub. L. 101–336, set out as an Effective Date note below.
The Controlled Substances Act, referred to in par. (6)(A), is title II of Pub. L. 91–513, Oct. 27, 1970, 84 Stat. 1242, as amended, which is classified principally to subchapter I (§ 801 et seq.) of chapter 13 of Title 21, Food and Drugs. For complete classification of this Act to the Code, see Short Title note set out under section 801 of Title 21 and Tables.
This chapter, referred to in par. (10)(B)(i), was in the original "this Act", meaning Pub. L. 101–336, July 26, 1990, 104 Stat. 327, which is classified principally to this chapter. For complete classification of this Act to the Code, see Short Title note set out under section 12101 of this title and Tables.
For constitutionality of section 101 ofPub. L. 101–336, see Congressional Research Service, The Constitution of the United States of America: Analysis and Interpretation, Appendix 1, Acts of Congress Held Unconstitutional in Whole or in Part by the Supreme Court of the United States.
2008—Par. (8). Pub. L. 110–325struck out "with a disability" after "individual" in heading and the first two places appearing in text.
1991—Par. (4). Pub. L. 102–166inserted at end "With respect to employment in a foreign country, such term includes an individual who is a citizen of the United States."
Effective Date of 2008 Amendment
Amendment by Pub. L. 110–325effective Jan. 1, 2009, see section 8 ofPub. L. 110–325, set out as a note under section 705 of Title 29, Labor.
Effective Date of 1991 Amendment
Amendment by Pub. L. 102–166inapplicable to conduct occurring before Nov. 21, 1991, see section 109(c) ofPub. L. 102–166, set out as a note under section 2000e of this title.
Effective Date
Pub. L. 101–336, title I, § 108,July 26, 1990, 104 Stat. 337, provided that: "This title [enacting this subchapter] shall become effective 24 months after the date of enactment [July 26, 1990]."
LII has no control over and does not endorse any external Internet site that contains links to or references LII.


text:
Wheeew! Sorry for much delay. I went to the doctor yesterday and she told me I am 80% healed. I am allowed prolonged use of computer as long as I take a break every 30 minutes. So, without further delay, here's the last installment of my visit to the Tokyo Game Show.
Where were we? Oh.
K-On PSP Game
I saw promotion for the K-On PSP game in Akihabara the day before. It wasn't to be released until the October 1st, so I was kind of sad. So excited when I see the K-On game demo area, I was so ready to queue. Too bad, there was no queue. They had already assigned time slots to gamers who had queue earlier that day. Sad. Oh well. I will pick the game up when it gets to Jakarta.


text:
- Northern New York Newspapers
- Watertown
- Ogdensburg
- Massena-Potsdam
- Lowville
- Carthage
- Malone
- NNY Business
- NNY Living
- NNY Ads
WADDINGTON – After visiting the first 2013 Bassmaster tournament in Texas last week, coordinators of Waddingtons upcoming tournament say its community those around it are ready to host their own in August.
From Aug. 8 to 11, the Bass Anglers Sportsmans Society Bassmaster Elite Series: St. Lawrence River Showdown will bring the worlds top 102 bass anglers and their families, fishing enthusiasts, and television and production crews to Waddingtons St. Lawrence riverfront.
The Bass Anglers Sportsmans Society invited four organizers to attend the event on the Sabine River System, near the Louisiana border.
The nice thing about it was that the tournament in Orange, Texas, is very similar to our vision for the St. Lawrence River Showdown, coordinator Deanna Shampine said. It was encouraging for us to see that we are on the right track as far as what we were planning.
While the community in Texas is far larger than Waddington with a population of 18,000 compared to Waddingtons 900 and is better equipped to host a large event, Ms. Shampine said residents should not be worried.
I dont think its going to be an issue at all, Ms. Shampine said. Parking will be the biggest issue, but well be looking for a bus service and shuttle service from different areas.
Mayor Janet M. Otto-Cassada said she would be reaching out to local law enforcement to make sure there is enough security for the event.
Ms. Shampine said she had an opportunity to talk to several of the anglers, who were excited to visit St. Lawrence County for the first time.
Bassmaster crew and the planners and anglers cant wait to come up to the St. Lawrence River, Ms. Shampine said. They have heard so much about our small mouth bass up here. But most of the anglers have never laid eyes on the river, let alone fished it. Theres excitement and buzz on a national level.
During the event, the public is encouraged to attend the daily launches and weigh-ins and the closing day ceremony, as well as the Tastes and Talents of the North Country Festival.
There will be plenty of events to participate in for everyone, fishing-related or not, Ms. Shampine said.
There are numerous ways to get involved now in the St. Lawrence River Showdown, whether as a corporate and individual sponsor, a presenter or vendor at the festival, or a volunteer now and in August.
Email email@example.com, or contact Ms. Shampine at 323-7431 for more information.
The opening contest of the 2013 B.A.S.S. Bassmaster Elite Series will be featured on ESPN2 Sunday morning, giving St. Lawrence County viewers a chance to see what will be happening in August when the series comes to Waddington.
Thousands of readers like you have made Northern New York Newspapers the number one ranked website* for local news and sports coverage in the north country.
You can continue on to this article in a few seconds, or you can visit one of our websites:


text:
Nana Akufo-Addo
Presidential candidate of the opposition New Patriotic Party Nana... News PhotoAccra,Activity,Challenge,Conflict,Election,Ghana,Horizontal,Laughing,Legal System,Motion,Nana Akufo-Addo,Planning,Politics,Presidential Candidate,Presidential ElectionPhotographer PIUS UTOMI EKPEICollection: AFP 2012 AFPPresidential candidate of the opposition New Patriotic Party Nana Akufo-Addo (L) laughs beside Vice-presidential candidate Mahamudu Bawumia during a press point on planned legal action to challenging the recent presidential election results, in Accra on December 11, 2012. Ghana's main opposition candidate Nana Akufo-Addo on Tuesday refused to accept presidential election results giving victory to incumbent John Dramani Mahama and vowed to challenge them in court. Speaking at a rally of several hundred people in the capital, Akufo-Addo urged supporters to remain peaceful, but spoke out strongly against the results after his New Patriotic Party alleged a 'pattern of fraud' in the election. AFP PHOTO / PIUS UTOMI EKPEI (Photo credit should read PIUS UTOMI EKPEI/AFP/Getty Images)


text:
In response to J-BAY's comment:
In response to S5's comment:
In response to J-BAY's comment:
In response to Flapjack07's comment:
Phrases like "bad contract," "overpay," and "albatross" are meaningless words to the Yankees...I don't know why we bother characterizing anything they do in those terms. They've reached the doomsday phase with A-Rod (still on the hook for 3 more seasons after the suspension) and are about to be paying a ton of money for the declines of Sabathia and Teixeira, and they're not fazed a single bit.
I don't think they know how to be any other way. It's what they've become.
I agree. And in defense of the Yankees (I can't believe I'm saying THAT!!) it's that way because their revenues allow them to do it. They can throw it against the wall and if it sticks there they go with it, and if it doesn't they release the player and move on to another. In fairness, the Sox can do the same thing to a lesser degree.
That's the advantage of being a big market team vs a small market team. That's also what makes it so amazing when a small market team is successful.
As little as I like to admit it because the Rays are my LEAST favorite team (yes, below the Yankees now), the Rays have become the poster child for building a solid team with limited revenue.
Because of all their first round picks. It won't last. Eventually, they'll have to decide, if they want to be spenders or not, to compete in the ALE. I don't see it, as they don't have to fan base to generate the revenue
I know. That's what I keep telling myself! They're my LEAST favorite team, remember? But they just keep on keepin' on, being competitive every year.
During the past five seasons:
2009 3rd 84-78
2010 1st 96-66
2011 2nd 91-71
2012 3rd 90-72
2013 2nd 92-71
The Rays haven't failed to win 90 games since 2009. When does this end? I long for the days when they were the doormat of the league... and eagerly anticipate the days when they are again and GG gets exposed for what he is. Or maybe he isn't :-(


text:
The urge to switch careers can strike older workers for a variety of reasons—an unexpected job loss, fear about dimming prospects in their current industry, or simply a yen for change—but there are pitfalls of which to be wary.
Certainly, one mistake is to rush the decision. If you have the luxury of time—that is to say, a current job—consider taking three years to plan. Depending on your financial situation, "you might have to do it incrementally," said Kerry Hannon, a Washington-based career expert and author of "Great Jobs for Everyone 50+."
"You need a job that pays the bills now. Then, on the side, take the classes you need, build those skills you need," she said.
Big tax bills can devastate your retirement savings. MarketWatch's Robert Powell and Andrea Coombes talk about strategies to employ before and during retirement to lower your taxes.
Check out the new
MarketWatch Retirement
RetireMentors: In-the-trenches advice
Ways to boost Social Security payout
Retire here, not there: California
10 things your 401(k) plan won't tell you
"I've interviewed hundreds and hundreds of these folks," Hannon added. "Anyone who has had at least three years of planning—they're not unemployed those three years, but they're planning for what they want to do—all of them succeeded if they gave themselves that much time."
Those who did it faster? Often, they "never got that traction," she said.
If your new career entails starting a new business, check out these 10 tips for boomers to become entrepreneurs.
Here are eight mistakes to avoid when trying to switch careers:
1. Don't go into it blind
Test the job first. Before you drop everything, including your paycheck, for your dream career, do a try out by volunteering, moonlighting or shadowing others.
Your dream career "may sound really romantic and fantastic…but when you actually do the job you realize it's not such a great proposition or your personality really doesn't fit," Hannon said.
For example, one couple Hannon interviewed for her book opened their own chocolate business. But first, while the husband was still working as a pediatrician, he volunteered at Dean & DeLuca, the gourmet food store.
"Then, they started making chocolates for a local restaurant. They slowly expanded, and now they've got a nice online business," Hannon said.
Changing jobs? Here are mistakes you should avoid
MarketWatch's Christopher Noble discusses pitfalls of which baby boomers should be wary if they're planning to switch careers. (Photo: AP)
2. Don't assume your skills are up-to-date
People often worry more about their gray hair rather than whether they have the right skills for their new career, said Marci Alboher, author of "The Encore Career Handbook" and vice president at Encore.org, a nonprofit that advocates for older people who start new careers aimed at the greater good.
"Everyone says, 'Should I dye my hair?'" Alboher said. "I don't want to say that appearance has nothing to do with it, but you should focus just as much on what you bring to the table."
"Do you know what's going on in the field? Are you connected to the right network? That stuff is equally or more important than what's on top of your head," she said. Read: 9 tips to for older job seekers to beat age bias.
Consider a certificate program at your local community college. "If you're really interested in trying something different, take some courses to show you're up-to-date on what's happening," Hannon said.
Also, take the time to assess how your skills can apply to your new field. "You need to sit down and say, 'What skills did I do at this old job that can translate into what I can do at my new job?'" Hannon said.
3. Don't put all of your focus on your resume
"You hear it all the time: 'I've sent out hundreds of resumes,'" Alboher said. But "you never hear that people find their next thing by sending out resumes."


text:
- Northern New York Newspapers
- Watertown
- Ogdensburg
- Massena-Potsdam
- Lowville
- Carthage
- Malone
- NNY Business
- NNY Living
- NNY Ads
Thirteen days before Halloween, the hunters moon, briefly and partially eclipsed by the outer edges of Earths shadow, could be seen in the sky over the north country, reawakening a centuries-old attempt to understand the mysterious influence of our planets sole natural satellite.
Does the moon affect the behavior of humans and animals?
Its a debate that scientists, psychologists and casual observers have had for centuries with no convincing conclusions.
The subject was broached locally about a month ago, when Jill D. Jones and Torri Richmire, who both work in the Jefferson County administration office, said they noticed a marked change in the volume and character of calls as the moon waxed and waned.
The strangest and most frequent calls came within three or four days of a full moon, they said.
There is plenty of anecdotal evidence to suggest that there may be a link between the full moon and, well, odd behavior.
Heather J. Kelley, front desk manager at the Watertown Ramada Inn, Arsenal Street, said she has observed the behavior of her regular customers change when the full moon comes out.
I believe that stranger things happen when theres a full moon, said Ms. Kelley, whose desk is across from the hotel bar. People tend to not think things through. They get a little drunker, a little wilder than normal. ... I have to say, I brace myself. I know its going to make for an interesting night.
People exhibit less inhibition than they normally do, Ms. Kelley said.
A guest once went crazy and tried to attack a bartender with a wet-floor caution sign; there also seem to be more cross-dressers than usual, Ms. Kelley said.
Jeffrey M. Miller, bartender at Savory Downtown in the Best Western, 300 Washington St., said that when he worked in Atlanta, he saw a woman hit her husband on the forehead with a shoe before throwing a pint glass across the bar during an argument about household chores while the moon was full.
Ive always noticed that men seem to be affected more, Mr. Miller said. The alpha male syndrome comes up a lot. Maybe thats where the whole werewolf thing comes from. Guys want to go out and howl at the moon or beat their chests like gorillas. I dont know.
In Cleveland, Ohio, Mr. Miller said, he saw a man take two shots of liquor, strip down to his boxer shorts, tie a tablecloth around his neck and run through the bar declaring himself to be Superman.
Something about it makes people act differently, Mr. Miller said.
Medical professionals have noticed a difference as well.
Jeffrey M. Smith, co-owner of QuikMed Urgent Care Center, 727 Washington St., and a Watertown city councilman, said his business sees more patients and fields odd complaints when the full moon is out.
You see it in the emergency room, too. Odd, strange complaints, he said. Its one of those things; you accept it as Theres a full moon out. Its going to be a long night.
luna-cy prevails
Attempts to understand the moon date back more than 30,000 years, according to Rick Stroud, author of The Book of the Moon, a comprehensive compendium of studies pertaining to all aspects of the moon.
The full moon has been linked to medicine, madness, childbirth and lycanthropy, or the transformation of humans into wolves, according to Mr. Stroud.
In fact, the word lunatic comes from luna, the Latin word for moon.
The link between the moon and the mind even made it into mental health law in England and Wales via the Lunacy Act of 1845.
Mr. Stroud quotes from Sir William Blackstones Commentaries on the Laws of England:
A lunatic is indeed one that has lucid intervals and, sometimes enjoying his senses and sometimes not and that frequently depends on the change of the moon, Sir William wrote.
That definition was used in framing the Lunacy Act, and those deemed lunatics often would be restrained during new and full moons, according to Mr. Stroud.
It isnt anything with any kind of hocus pocus, said Gael J. Steele, high priestess and founder of the Bordean Order of Druid and Feryllt, who goes by the name Dea. Its the tide and the moon and people and their thinking process.
more feeling than fact
The dispatch center at the Metro-Jefferson Public Safety Building does not cross-reference its calls according to the cycles of the moon, according to Joseph D. Plummer, Jefferson County director of fire and emergency management.
But Mr. Plummer said he has often observed strange calls begin three or four days before the full moon and continue three or four days after the full moon.
The call volume stays constant. The context is whats different. Its nothing you could ever quantify, Mr. Plummer said.
Tracking calls at the county administration office for the last month revealed interesting but inconclusive results.
During the week of the full moon, the number of calls was above the average 14 for the first half of the month. With 25 on Tuesday, 15 on Wednesday, 16 on Thursday and 18 on Friday, the number of calls spiked, fell precipitously and then steadily increased through the full moon.
But the highest number of calls actually came on a random Wednesday earlier in the month.
Mrs. Jones and Mrs. Richmire logged 31 calls on Oct. 9 with no ready explanation. And there were other spikes as well, on the 1st and the 8th of the month. Without spreading the tally over a much longer period a year, for instance it seems it would be impossible to establish a correlation between the fullness of the moon and the strangeness of peoples behavior.
And while some law enforcement officials express skepticism about the idea that the full moon affects peoples behaviors, others are more apt to believe.
No. We dont put extra patrols out because the moon is full, Jefferson County Undersheriff Paul W. Trudeau said, matter-of-factly.
But Chris L. Cuppernell, supervisor of the Metro-Jefferson Drug Task Force, said that while he hasnt noticed any change in drug activity because of the moons phases, he personally thinks there may be a connection.
People seem a little more crazy around the full moon, he said.
And Jefferson County Legislator Robert J. Thomas, R-Glen Park, a former police officer and police chief, said that while on duty during a full moon, he and his fellow officers knew they were in for a wild night.
Theres a full moon out; were going to have some action, Mr. Thomas recalled saying.
a long-standing mystery
This isnt the first time a Times reporter has attempted to solve the mystery.
After a violent patient attacked medical staff and police officers at Massena Memorial Hospital the night before a full moon in 1993, Times staff writer Matt Smith spoke with a state police lieutenant who lent some credence to the theory.
On a night in early January, a 25-year-old Massena woman was being treated for mixing prescription painkillers with alcohol.
Suddenly, she jumped from a stretcher, punched an emergency room nurse in the back of the head, kneed a police officer in the groin and pulled an intravenous unit from her arm, spraying hospital personnel and police officers in the emergency room, according to police.
An increase in police blotter reports was noted, and state police Lt. Peter J. Burns of the Pamelia barracks was asked his opinion.
I dont want to believe in it, Lt. Burns said at the time. But I have to. Something happens on moonlit nights. And any police officer will tell you that.
Scientific studies on the subject have yielded contradictory results.
A 2004 article in National Geographic News compared two studies on the relationship between animal bites and the full moon published in the same issue of the British Medical Journal.
A study at the Bradford Infirmary in Bradford, England, found that the chances of being bitten by an animal were twice as high on or around a full moon.
But a study undertaken by researchers at the University of Sydney in Australia found no correlation between the full moon and dog bites.
Jefferson County Dog Control Office Supervisor Todd L. Cummings said he has never noticed a relationship between the full moon and the behavior of dogs in the county.
On Friday, with the hunters moon in the sky, calls to dispatch centers in the three-county area revealed that opinions on the full moon effect were similarly divided.
Three out of eight dispatchers said that they have personally witnessed the effect or joked about the effect with colleagues, four expressed skepticism about the effect and one dispatcher said she had been expecting more calls to come in because of the full moon and was surprised that the volume of calls had been so low.
Some north country residents are undecided about the theory.
Well, its always been a slang, you know, it must be a full moon out. But I wouldnt be able to agree to it because its crazy all the time, full moon, half moon, no moon, said Robert J. Dalton, owner of the Paddock Club.
And some choose to ignore it.
Ive never noticed a relationship between the number of calls we get in relation to the phases of the moon, Deputy County Administrator Michael E. Kaskan said. But on the other hand, Ive never paid any attention to the phases of the moon.
Whatever the answer to the question may be, its unlikely we will know it anytime soon. Locked in a gravitational bond established over billions of years, the moons relationship to Earth and its dwellers will continue to defy explanation, even as the link between us changes and evolves.
The moon, which is slowly moving away from us at infinitesimal increments each year, exerts a pull on the tides of the oceans, the sea slugs sense of direction and the stress level of cockroaches, according to Mr. Strouds The Book of the Moon.
And early Saturday, when the full moon was at its height, Watertown police charged a 24-year-old man with disorderly conduct for standing in the middle of Mill Street and yelling at oncoming vehicles. Yelling, howling same idea.
Thousands of readers like you have made Northern New York Newspapers the number one ranked website* for local news and sports coverage in the north country.
You can continue on to this article in a few seconds, or you can visit one of our websites:


text:
Andrew Murray - Joueur de tennis
British tennis player Andy Murray juggles with tennis balls as he... Photo d'actualitéAndrew Murray - Joueur de tennis,Communauté,Culture britannique,Dunblane,Enfant,Horizontal,Jeux Olympiques d'été de 2012,Jongler,Londres,Marcher,Médaille d'or,Royaume-Uni,Sport,Succès,Suivre,Tennis,Tournoi de Flushing Meadows,Tournoi de tennis,ÉcossePhotographer AFPCollection: AFP 2012 AFPBritish tennis player Andy Murray juggles with tennis balls as he meets children at his local tennis club after walking through the centre of Dunblane, Scotland on September 16, 2012, following his victory in the US Open tennis tournament and gold medal in the London 2012 Olympic Games. Andy Murray, the first British man to win a Grand Slam title in 76 years, received a rapturous welcome in his Scottish home town on Sunday, but admitted that his golden summer was giving him nightmares. AFP PHOTO / IAN MACNICOL (Photo credit should read Ian MacNicol/AFP/GettyImages)


text:
Down Vest Check (Women's) (out-of-stock)
Out of Stock Product Number: 31573
With curvaceous lines and an intelligent design, women's Nau Down Vest Check is a versatile vest provides core warmth without the bulk. With premium 800-fill down, Nau crafted this minimalist, form-fitting silhouette for women who travel well and travel often.
- 800 fill goose down insulation
- Offset reverse coil DWR front zip w/wind flap
- 2 zip hand pockets
Gender: Women's
Weight: 7.7 oz
Material: Recycled polyester, 800-fill goose down
Fit: Regular
Season: F12
Vendor ProductId: 044W02
Review ProductId: 31573


text:
- Northern New York Newspapers
- Watertown
- Ogdensburg
- Massena-Potsdam
- Lowville
- Carthage
- Malone
- NNY Business
- NNY Living
- NNY Ads
PHILADELPHIA Indian River Central School District may be on the verge of a new administrative position or the idea may be quashed altogether.
Although the Board of Education agreed to a curriculum director position when the 2013-14 budget passed, all members arent happy with the salary, and some are not happy with the job description.
Voting on the position has been tabled.
Our concern, I recall, was the salary you gave us wasnt what we were expecting, board President Frank J. Laverghetta said to Director of Human Resources Dennis L. Schrecengast at Thursdays meeting.
A note to the board members with the job description said the starting salary would be between $85,000 and $100,000. The position would be for a year-round administrator to help Assistant Superintendent Mary Anne Dobmeier complete more than 900 teacher evaluations and assist with staff development for kindergarten through fifth grade. This person also will coordinate the universal prekindergarten program.
I still have issues with the justification, board member Donald L. Brumfield said. It says justification on the front, but these are just the duty descriptions.
He said he could not vote for the position without being able to justify it to the taxpayers.
Board Vice President Thomas L. Lapp did not understand why the position was being questioned by other board members.
For me, I believe the concept was already introduced, he said. We voted on the concept. Thats not even a question. When the budget was passed, everyone knew it was in there. My issue is with the salary, not the concept.
Board member Linda M. Capone said a job description was not available at the time the budget was voted on. Mr. Brumfield agreed.
Just because we put it in the budget doesnt mean theyre going to be hired, he said. Thats always been our policy.
He said the duties of the position would dictate the pay.
Mrs. Dobmeier said teachers, in order to have better evaluations, would need additional coaching other than the formal and informal classroom observations necessitated in the annual professional performance review. Because the rise in enrollment has led to a rise in teacher hires, 982 evaluations would have to be turned in to the state every year.
Superintendent James Kettrick agreed that Mrs. Dobmeier needed help.
You want to stay ahead of this thing if you can, he said. This is a new animal. Im suggesting to you that its something you need right now, because the APPR is not going away.
He said he understood that the salary caught the board members off guard.
Mrs. Capone said Mr. Kettrick should have had a job description ready before now since the position initially was proposed in January.
Im just really bitter about the way this position has been developed, she said. Im fed up with the way it has been presented. We lowered it down to curriculum coordinator. Now, all of a sudden, its curriculum director. It took us this long for the job description and justification.
Thousands of readers like you have made Northern New York Newspapers the number one ranked website* for local news and sports coverage in the north country.
You can continue on to this article in a few seconds, or you can visit one of our websites:


text:
Design by Justin Hauser
One-piece hard plastic case with super slim profile. Provides solid durability, impact resistance, and easy access to all ports and controls.
This item has a special return policy
Printed on high quality gloss finish paper with archival quality inks.
This item has a special return policy


text: Lifeguards Chase Norton and Rebecca Curtis demonstrate their skills on Amanda Curtis, who plays the part of the victim, in a monthly in-service training at the Price Desert Wave Pool last Friday. Cassie Christman, who oversees the training exercises, explained that the sessions help lifeguards stay up-to-date on their skills. The training sessions are especially beneficial during the winter, when fewer people swim. The Desert Wave Pool recently installed ozone filtrations systems to the indoor and outdoor pools. Adding the filters allows the staff to keep chlorine levels to a minimum. The system aerates the water with ozone, which kills certain types of bacteria. In the next step of the process, the gas is removed before the water is pumped through the rest of the filtration system.


text:
That was a good one! Too funny, all-roundCatch-22
Also sprach Zarathustra -- Friedrich Nietzsche
Walden or life in the woods -- Henry David Thoureau
And, of course,
Demian -- Herman Hesse
That was a good one! Too funny, all-roundCatch-22
Yeah, one of my user names used to be "Yossarian".
That was a good one! Too funny, all-round
I didn't care for the movie though- they were trying for laughs too hard, and missed the point.
The Great And Secret Show && Everville(which is the sequel) - Clive Barker
About Time: Einstein's Unfinished Revolution by Paul Davies
The Count of Monte Cristo by Alexandre Dumas
Watchers by Dean R. Koontz - I like dogs.
Everything written by Isaac Asimov.
That´s a good one. I haven´t read it in a while though.About Time: Einstein's Unfinished Revolution by Paul Davies
Cosmic Questions. Galactic halos, cold dark matter and the end of time by Richard Morris is another good book in the same category.
Watchers was good, highly recommended here.Watchers by Dean R. Koontz - I like dogs.
Everything written by Isaac Asimov.
Steven King - Pet Sematary, the movie would put you off unless you read the book first. The book kicked butt.
About any Steven King book here.
1984 was good too. I may have to read it again soon
1984 is good, the short stories by H.G. Wells arent bad either ..
Anna Karenina and War and Peace by Leo Tolstoy are my favorite novels. It's been 20 years since I read them but I remember liking Tolstoy's style of introducing his characters superficially then slowly developing them in a way that contradicted the introduction.
The Last of the Mohicans was my favorite book. It was light enternaing reading.


text:
Mini Blinds, also called Venetian Blinds, have long been a classic choice because they have an understated design and come in an array of colors. Mini Blinds feature thin aluminum slats that are lightweight and easy to operate. Simple and affordable, Mini Blinds are a great "whole house" Window Treatment by design.
Also called Venetian Blinds, Mini Blinds create a simple, uncluttered look. Their sleek aluminum slats control light and privacy. Available in an assortment of designer colors, Mini Blinds can coordinate with any décor from modern to traditional. They are also an eco-friendly choice and can be made from recycled materials. Traditional in their neutral tones and ultra-modern when used in bolder color selections, Mini Blinds have an impressive range of color options to suit any taste. Other options include cut outs and multicolored Blinds. Have a larger window? Ask about head rails that can accommodate two or even three Blinds.
For more tips, visit our Window Treatment Cleaning & Care area.
Our convenient, FREE In-Home Estimate gives you comprehensive pricing with no hidden fees. We calculate everything from product cost, space prep, to material disposal. Each estimate is tailored to address your project's specific needs.
Our convenient, FREE In-Home Estimate gives you comprehensive pricing with no hidden fees.
Each estimate is tailored to your specific needs. We take measurements in your home and discuss your product options. Your Sales Representative will account for all costs and measurements to provide an accurate price.
or call 800-588-2300 to schedule.
*CARPET & FLOORING: Next Day Installation on in-stock styles only. In select areas, Next Day Installation may not be available every day. Floor preparation may add to installation time. WINDOW TREATMENTS: Next Day Installation on select products and styles for orders received by 10 a.m. In select areas, Next Day Installation may not be available every day.


text:
For General Inquiries ContactEnrollment ServicesHarkins Hall, Room 310Phone: 401-865-2366Fax Number: 401-865-1899Cyberfriar PIN Resets: 401-865-1033Inquiries about transcripts,enrollment verifications and grades:firstname.lastname@example.com about course registration and scheduling of classroom space:email@example.com
View Additional Contact Information
What does it mean to be a Catholic and Dominican college? We invite you to explore this question and the distinctive mission of Providence College.
About Providence College's Catholic and Dominican Identity


text:
Does anyone know how reputable they are?
In any event, they see a rapidly improving product in MLS, ranking them the 32nd best league worldwide in 2011.
Although the Mexican Primera División has continued to lose strength (61 points less than 2010), the Mexican league is still the strongest league in the CONCACAF area. The MLS has improved for ten places in the annual world ranking when compared to 2010 and recorded an improvement of 72,5 points. The Costa Rican league is again gained strength and now 3rd ahead of league of Guatemala in this football continent.
On another note, a number of MLS players (Donovan, Henry, Keane, maybe Adu) are starting the new year on loan with overseas clubs. While it's good to keep them active, could it ultimate hurt the MLS if some of these players, especially young players, are tempted to leave MLS?
Edited by Infield Infidel, 18 April 2012 - 05:33 AM.


text:
The Prophetic Hope Fulfilled
John the Baptist was the last prophet of the old covenant even though his story is told in what we commonly call the New Testament. Jesus tells us that John was the greatest prophet of the old covenant, but greater ...Read More
The Coming Day of the LORD
The hardest thing about the life of faith is that the Lord often seems slow to keep His promises. Sometimes we feel like we must wait, wait, and then wait some more for God to intervene. Faith, however, trusts that ...Read More
Problems in Post-Exilic Judah
Scripture tells us that marrying someone who does not share the beliefs of the covenant community leads to trouble. For example, Solomon's marriages to pagan women led him astray and gave paganism a foothold in Israel (1 Kings 11:1–8). If ...Read More
Vain Priestly Offerings
God wants all of our heart, soul, mind, and strength in all that we do, but particularly in the case of worship. If we are not endeavoring to worship according to His commands and with the right intent, it would ...Read More
Worship in Jerusalem
When Christ returns to consummate history, there will be no one left who tries to rely on his own efforts or foreign gods for redemption. Even those who are finally cast into hell will be forced to acknowledge that He ...Read More
The Nations Cling to the Jews
Only Christ can keep God's covenant perfectly, which is why His righteousness is the only thing that avails for our justification, for being declared righteous in God's sight. Having justified us, the Lord expects obedience out of gratitude for His ...Read More
The Priest with Filthy Garments
Matthew Henry comments: "Christ loathed the filthiness of Joshua's garments, yet did not put him away, but put them away. Thus God by his grace does with those whom he chooses to be priests to himself; he parts between them ...Read More
Jerusalem without Boundaries
Part of the assurance given to God's people in today's passage is that we are "the apple of his eye" (Zech. 2:8). The Lord loves us so deeply and thoroughly that He will not let those who impenitently rise up ...Read More
The Word of God through Haggai
Only if God is thoroughly active in everything that ever happens can we be confident that He has an actual purpose for everything that occurs. From the acts of the greatest generals in history to the seemingly inconsequential casting of ...Read More
Seventy More Weeks
If we focus on the trees and not the forest, it is very easy for us to miss the main point of a difficult text like this one. The original audience of the text was to understand that God had ...Read More
DevotionalsDaily readings to encourage your heart and mind in the pursuit of God and his glory.
- All
- Angels and Demons
- Atonement
- Basic Reformed Theology
- Irresistible Grace
- Limited Atonement
- Perseverance of the Saints
- Total Depravity
- Unconditional Election
- The Church
- Church Discipline
- Church Leadership
- Creeds and Confessions
- God
- Holiness
- Sovereignty
- Heaven and Hell
- Heresies
- The Holy Spirit
- Jesus Christ
- Cross
- Incarnation
- Resurrection
- Justification
- Last Things
- Man and Sin
- Sacraments
- Salvation
- Faith
- Regeneration
- Scripture
- Systematic Theology
- Theological Views
- Roman Catholicism
- Music
- Apologetics
- False Teaching
- Atheism
- Christianity and Culture
- Creation
- Ethics
- Fiction and Literature
- Philosophy
- Science
- Bible Figures
- Bible Interpretation
- Bibles
- Books of the Bible
- Gospels
- Covenants
- General Reference Works
- Introduction to the Bible
- Jesus' Ministry
- Life of Jesus
- New Testament
- Old Testament
- Parables
- Prophecy
- Sermon on the Mount
- Ten Commandments
- The Lord's Prayer
- Controversies in the Church
- Arts
- Bible Translation
- Covenant Theology
- Creationism
- Education
- Inclusivism
- Law and Gospel
- Lordship Salvation
- Politics
- Sabbath
- Spiritual Gifts
- Stewardship of Creation
- Theonomy
- Women in Ministry
- Marriage and Family
- Divorce
- Parenting
- Practical Theology
- Discipleship
- Evangelism and Missions
- Grief and Death
- Pastoral Ministry
- Preaching
- Worship
- Spiritual Growth
- Anxiety and Worry
- Apostasy
- Assurance
- Conscience
- Depression
- Doubt
- Fellowship
- Godliness
- Guilt
- Humility
- Joy
- Knowing God's Will
- Legalism
- Love
- Money and Stewardship
- Oaths and Vows
- Prayer
- Pride
- Repentance and Forgiveness
- Sanctification and Growth
- Service
- Spiritual Fruit
- Suffering
- Thankfulness
- Vocation
- Ancient Church
- Biography
- Enlightenment and Modernism
- Historical Theology
- Reformation
- Twentieth Century


text:
Gun Hill Road
After three years in prison, Enrique returns home to the Bronx to find the world he knew has changed. His wife, Angela, struggles to hide an emotional affair, and his teenage son, Michael, explores a sexual transformation well beyond Enrique's grasp and understanding. Unable to accept his child, Enrique clings to his masculine ideals while Angela attempts to hold the family together by protecting Michael. Still under the watchful eye of his parole officer, Enrique must become the father he needs to be or, once again, risk losing his family and freedom.
Cast: Esai Morales, Miriam Colon, Judy Reyes, Vanessa Aspillaga, Vincent Laresca
Produced by:
Directed by: Rashaad Ernesto Green
Written by: Rashaad Ernesto Green
Running time: 1hr 26min
Opens: Aug 05, 2011 NY
|Theaters for Today
Pick a day
on this day.