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In the United States, commercial railroads transported most of the military cargo and personnel as well civilian goods. In January 1939, the American Military Railway Service (MRS) consisted of only a few reserve units. But the first three months of the Pacific and European conflicts brought about marked changes in the organization of army transportation and underscored its importance to eventual victory. In July 1942, the MRS organization, with the exception of major track and bridge construction, was transferred from the jurisdiction of the Corps of Engineers to the army's newly formed Transportation Corps.
The MRS's wartime success can be attributed chiefly to two factors: first, in civilian life a large proportion of the officers and enlisted men had been railroaders, and second, American railroad companies had accepted sponsorship of or affiliation with MRS units and trained them following World War I. The troops were inducted and trained as compact operating units and were quickly readied for active duty in units that were up to battalion-size, and the railway's existing civilian management structure became the unit's military chain of command as appropriate.
MRS units first deployment was in 1942 to Alaska. They took over the rehabilitation, operation, and maintenance of the army-leased White Pass & Yukon Railroad. This 110-mile line was the only access to the subarctic areas along the ALCAN (Alaska-Canada) Highway. The line facilitated the completion of the highway on schedule and the construction/expansion of the strategic airfields linking Alaska to northern Canada.
MRS units followed Operation torch, the Allied landings in North Africa, operating railways in three nets conforming to the boundaries of French Morocco, Algeria, and Tunisia. These lines were generally single-tracked, with the main lines being standard-gauge and the branches usually meter-gauge along the 1,400-mile length of the system. Both steam- and electricity-driven locomotives were used, and the system was by and large undamaged prior to the invasion.
The North African Campaign served as a primer for solving the rail problems that would be encountered in future campaigns. Following the Axis surrender in North Africa, the Allies focused on rehabilitation of the Tunisian system, and France assumed control of civilian operations. Some MRS units continued to assist the French; others deployed to operations in Sicily, where the 750-mile Sicilian rail net played an important role in supporting the Allied advance, and from there to the European mainland in the September 1943 invasion of Italy.
Allied bombing and Axis demolition had left the Italian railways almost inoperable, but prompt temporary repairs enabled needed ammunition, rations, and petroleum, oil, and lubricants (POL) to leave the port of Salerno three weeks after the initial Allied assault. MRS units, together with British railway units, restored operations that enabled combat units to receive the supplies they needed to push forward despite the extensive destruction of bridges and tunnels and the Germans' use of track destroyers. In October 1943, the MRS assumed control over all Allied railroad troops and the operation of all state and privately held railways in Italy. British and American railroad units were assigned separate zones to support their respective combat troops and worked together to rehabilitate the entire Italian system. Many of Italy's rail lines were operated electrically, with power coming from plants behind German lines so those lines had to be converted to steam operation. Italy's lack of coal reserves required converting coal-burning locomotives to diesel, as the latter fuel was easier to import. The United States sent in additional diesel locomotives, and this dual system for fuel kept the railways operational. Repairing damaged rail yards was another major challenge.
In January 1943, the MRS took over from the British the operation of the 865-mile Iranian State Railway in order to substantially increase Lend-Lease shipments to the Soviet Union via that route. This undertaking was a challenge of major proportions, as the railway wound through 126 tunnels, crossed 3,000 bridges, ran through formidable canyons, and climbed to an altitude of 7,200 feet.
A key element of planning for Operation overlord, the Normandy Invasion, involved improving the national British railway system, which suffered greatly from a variety of problems during the war. Before D day, thousands of MRS personnel, many of whom were veterans of other theaters of operation, arrived in England to take the first steps toward establishing railway service to support the Allied invasion. Some of these men helped assemble record numbers of rolling stock prefabricated in the United States, as well as conditioning American locomotives to run on British rails; others were trained to operate the French railway system, which was similar in structure to most European systems and operated over 26,000 miles of track. All these preparations paid off handsomely.
For Allied railway units, the major challenge of the invasion was to remedy the massive destruction of French ports, rail yards, and tracks west of Paris, which was caused by German demolition and Allied bombings. Allied railroad personnel made use of captured German and French equipment, and additional U.S. locomotives and rolling stock were shipped into the theater as the Allied front line advanced. Maintenance units worked continuously to reestablish track, living on trains and making repairs from well-equipped shops located on the trains. As the Allies moved forward through France, French railway workers cooperated with Allied railway units in clearing wreckage from yards and from rights-of-way and repairing roadbeds. Just three months after D day, the rail lines were open to Paris, and in another month MRS railheads were established in Brussels and Li?ge, Belgium.
In Germany, the government closely controlled the operation of the German state railway and it was always a part of Berlin's war planning; its personnel were highly trained, and German railway maintenance was effective throughout the war. The system continued to operate despite heavy Allied air attacks, enabling the German army to prolong hostilities for many months.
Railroads—or the lack thereof—affected both sides involved in combat in the Pacific Theater. Railways in China, Burma, and India were limited and not as robust as those in European countries. China had a simple rail net, and Japanese forces captured its rail centers early on; with the Japanese occupation of northern Indochina, the Yunnan-Indo-China railway was closed. Before and during World War II, the Japanese strategy in the Orient was designed to isolate China and deny its armies needed support from outside. The Japanese had great success in this effort in the early stages of combat, closing the Burma Road.
India was the arsenal for the Allied effort in the Middle East, and its rail system was heavily burdened by the demands of war, production, and the growing Indian economy. It also suffered from the handicap of having tracks of different gauges. For example, the rail line from Calcutta to Ledo went through some of the most inhospitable terrain in the world, and the line also switched from standard-gauge to meter-gauge track, which required double handling for all cargo. British and Indian railway personnel worked the standard-gauge portion, and the MRS assumed control of some 800 miles of meter-gauge track, including the branch lines. MRS personnel were superimposed over existing railway staff, ensuring that no one lost his job. Waging a constant battle against the elements and disease, the MRS team focused on railway improvements to meet increasing wartime demands. By the end of 1944, over 200 locomotives and 10,000 cars from the United States were in use in the Indian system.
The Japanese completed a railway across the Dawna Range from Thailand to Burma in 1943. The Burma-Siam railway was Japan's principal supply route to its armies in Burma. Lacking construction equipment, Japanese engineers forced some 61,000 Allied prisoners of war and more than 260,000 local nationals to hack a path through the steaming jungles with the most primitive of tools, without medical care and with little food. One estimate held that for every mile of track completed, 325 men died. During the Burma Campaign, the Japanese railways continued to operate, despite heavy Allied bombing. When the Japanese began to withdraw, British rail troops made the necessary repairs to support offensive operations. Although the terrain was difficult, the British imported light locomotives and other equipment from India and adapted the jeep to rail service.
Luzon in the Philippines was the only island in the Southwest Pacific Area where rail lines had any importance in military operations. The MRS took over railroad operations in the Lingayen Gulf area in January 1945, rehabilitating locally available equipment and track that had been severely damaged by the Japanese. American rail equipment was shipped in, and local nationals helped to repair track. By mid-May, eight trains arrived and departed Manila daily. By October 1945, approximately 3,200 MRS officers and men and 6,000 civilians were involved in the Luzon military railroad and civilian management took over after hostilities ceased. Although railways did contribute substantially to logistical support operations in New Zealand and Australia, the lines were operated for the most part by local nationals who provided shipments on a commercial basis.
The Allied powers' effective, worldwide use of rail lines for moving troops and supplies was a key factor to their victory in World War II. And the MRS was the critical element in this effort. The total strength of MRS as of June 1945 was approximately 44,084 officers and men, which were broken down as follows: European Theater—28,828; Mediterranean Theater—3,207; Persian Gulf Command—3,473; China-India-Burma Theater—4,036; Southwest Pacific Area—2,772; and Alaskan Department—915.
C. Ernest Edgar III
Further Reading
Beck, Alfred M., et al. The Corps of Engineers: The War against Germany. Washington, DC: U.S. Government Printing Office, 1984.; Bykofsky, Joseph, and Harold Larson. United States Army in World War II: The Technical Services—The Transportation Corps, Operations Overseas. Washington, DC: U.S. Government Printing Office, 1957.; DeNevi, Don, and Bob Hall. United States Military Railway Service. Toronto, Canada: Stoddart Publishing, 1992.; Dod, Carl C. The Corps of Engineers: The War against Japan. Washington, DC: U.S. Government Printing Office, 1965.; King, Benjamin, Richard C. Biggs, and Eric R. Criner. Spearhead of Logistics: A History of the United States Transportation Corps. Fort Eustis, VA: U.S. Army Transportation Center, 1994.


text:
New York City male model, Edwin Pierrot is hanging out on the fire escape, to cool off from the heat.
Tuesday, July 26, 2011
Friday, July 22, 2011
Every time I work this model, Vel Jones and I create magic. You can see one of our previous collaborations that I posted last year for her birthday by clicking here. She has just started her own tumblr page so please visit her and see what new tricks she is pulling off by clicking here. This set of images was just created this past April. There is nothing like beautiful images of a beautiful girl, and Vel will be creating magic for a long time.
Wednesday, July 20, 2011
Please check out my latest pictorial with Ford model, Christian Guidi at YVY mag by clicking here. YVY mag
Beautiful Betcee
Please check out my latest pictorial with German based magazine, Stern featuring Nous model, Betcee. Click here to see all of the images! Stern magazine
Friday, July 15, 2011
Random out take
The morning after...
This couple came by my hotel room at the W, in San Diego, at 6 in the morning, while I was on a business trip. Seems like every time I am staying in a hotel out of town, someone wants to drop by.
Tuesday, July 12, 2011
Wednesday, July 6, 2011
Tuesday, July 5, 2011
Treats Magazine
While in New York last month, I discovered a fantastic new magazine called Treats Magazine and they ran a competition through www.talenthouse.com to assist on a shoot with photographer, Ben Watts for the magazine. I saw this as a good opportunity to have work seen by the editors of Treats, since I like this magazine so much. The theme for the images submitted was "Energy" so what better photo for me to submit but my "Desert Waltz" image, featuring Ambrielle and Ray Armstrong. I'm happy to say I won the competition and received word of this accomplishment on Ray's birthday. Happy birthday, Ray and thank you for sharing your talent.
Monday, July 4, 2011
Happy 4th of July
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text:
Ethics and Professionalism for Massage Therapists and Bodyworkers | 9780132653176
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Author(s): Beverley Giroud
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For use in all ethics and related courses massage therapy and bodywork schools, and as a reference and continuing education guidebook for professional practitioners. This text is also structured to integrate smoothly into a comprehensive business curriculum for massage therapists and body workers.
ETHICS AND PROFESSIONALISM IN MASSAGE THERAPY is a clear, down-to-earth guide to ethics and professionalism for every aspiring and practicing massage therapist and body worker. Focused on the real-world ethical challenges professionals face, it provides clear rationales for ethical behavior, encourages introspection, conversation, critical thinking, and problem solving, and promotes meaningful conversation about ethical concepts and dilemmas. Maintaining a clear focus on the health and welfare of the healing arts profession and those it touches, it covers boundaries, relationships with clients and colleagues, legal requirements, sexual conduct, confidentiality, business practices, and more. It concludes with a full chapter on practical applications that go "beyond the textbook." Ethical codes from leading professional organizations are quoted and cited throughout, and many cases and exercises are presented. This concise book provides exceptionally meaningful information on ethics for every student, while also supporting schools seeking to streamline their curricula.
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text: Chapters AORN has more than 265 Chapters in most states, including one virtual chapter. They are the vital link between National AORN and local members. Below is information regarding the AORN Volunteer Leadership Academy 2015 and Chapter Resources. AORN Volunteer Leadership Academy 2015 Resources 2015 Resource Guide for Volunteer Leaders: Detailed information on running a successful Chapter and much more Chapter Management: Leaving YOUR Legacy: Deb Warren's presentation on setting YOUR goals and Leaving YOUR Legacy Leaving YOUR Legacy Worksheet: Put your goal(s) in writing with this worksheet 65 and Thriving: Presentation from Mass Chapter I 2201 on accepting the challenge to re-energize your Chapter Chapter of the Year: View the presentation and handouts (below) from 2015 Chapter of the Year Award recipient Greater Kansas City Greater Kansas City Delegate Point System Create a Committee to submit a Chapter Excellence Award Create an Opportunity: First Time Attendee to Congress Essay Contest Create Ambassadors: Ambassadors for communication guidelines Awards Committee Update: Debbie Robichaud Stephen's presentation regarding the AORN 2016 Awards submission process 2016 Awards Program Flyer: Details on submitting Chapter or Individual Awards applications, deadlines, and more. All Hands on Deck: Getting and Keeping Your Members – Membership Director Sara Miller and Membership Marketing Manager Amy Kirshenbaum's presentation regarding retaining and engaging your members. Recruitment Worksheet– Specific steps to retain and engage your members. Resources for Chapter Leaders Apply for a Board Visit: Apply for a Board visit: Apply to have a 2015-2016 AORN Board member present at your Chapter or State Council education program. Manage Your Chapter: Sample documents, ideas, and links to help you run a successful Chapter. Promote Your Chapter: Use ORNurseLink to promote your Chapter and view AORN Talking Points. Start a New Chapter: Information on starting a Chapter in your area or at your facility. Merge/Disband Guidelines: Guidelines on merging or disbanding your Chapter.


text:
Daily Tennis News Briefs
is a summary of our full-featured
Daily Tennis News published Monday -
Subscription rates:
Individuals - FREE
CLICK to
Groups - Call for Rates
Bob Larson - PublisherCort Larson - Editor
Bob Larson TennisP.O.
Box 24256Edina, MN 55424 USATel.
Fax 952-920-8940
Visit our websites:
An Executive
Summary of today's Daily Tennis News
Copyright © 2012 Daily Tennis News Wire. All
rights reserved.
Sanchez-Vicario Resigns Her Fed Cup Position
Sanchez Vicario, Spains most successful female tennis player, has
resigned from her position of Fed Cup captain after just one year in the
job, as the dispute between row between players and the president of
Spanish Tennis Federation, José Luis Escañuela becomes ever more bitter.
Nadal Says He Is Eager To Return To The Tour
Nadal sounds like he would not mind Christmas coming a few days late if
it means that he can return successfully to tennis at the Abu Dhabi
exhibition set for December 27-29. The outing is due to be the first for
the Spaniard in six months since being sidelined last summer with a knee
Williams Pulls Out of Thailand Exhibition
Williams has extended her Christmas holiday thanks to a doctor's note,
which will keep her out of a December 29 exhibition at the Thai beach
resort of Hua Hin. Williams, never known as a paragon of reliability,
dropped the scheduling bombshell on local organizers with a medical
letter testifying to a toe problem.
Van Daalen Takes A Position With The Finnish Tennis Federation
Van Daalen, former National Mens Tennis Coach in USTA Player
Development Program in Boca Raton, Florida, told Daily Tennis News that
he has taken a position as the Director of Player Development for the
Finnish Tennis Association starting Feb 1, 2013.
Daily Tennis NewsBusiness
Larson Tennis produces several tennis newsletters. One of these is Daily
Tennis NewsBusiness. This publication is a daily report on the money in
tennis; Who is getting the money, Where does it come from, What do they
do with it and Where does it go.
If you are interested in the business side of tennis, you will find it
interesting. For a free copy of Daily Tennis NewsBusiness, just send
an email to
firstname.lastname@example.com and say you want a sample of Tennis Business.
Collection of Tennis Images For Sale
professional tennis photographer has been shooting for almost 40 years
at all the major and minor tennis tournaments for the wires systems,
daily newspapers, magazines and advertising agencies. He has been to
venues all over the world and has compiled tennis images (archives) of
all the professionals and some juniors. The images have all been
preserved in a temperature-controlled environment and are color
positives (slides), color and black & white negatives and contact
sheets, as well as digital. There are in excess of 400,000 images and
they are for sale. Seller will transfer copyright and will give total
usage to the purchaser. Lists available with players, tournaments,
dates, etc. For more information please contact 954-448-4999.
Tennis Job of The
One of the most
prestigious clubs in North Carolina with 1,500 members, 2 facilities
totaling 14 courts, 11 outdoor clay courts and 3 indoor hard courts, is
seeking a dynamic high energy creative Tennis Professional.
Collegiate and tournament playing experience is needed in addition
to a minimum 3 years of full time experience teaching juniors of
all levels and womens competitive teams.
Looking for an
innovative and motivated professional who is willing to help develop,
organize and teach womens competitive teams, junior programs (of all
levels) in addition to teaching private lessons. The program consists of
150 women team tennis players, 60 men players and over 100 junior
players. There is a teaching staff totaling 3 full time professionals
who all report to the Tennis Director. All 3 pros also help organize
and run social and special events.
This is a chance to
receive the education and experience needed to become a future Tennis
Director. Excellent opportunity for a professional to be under a
Director who has placed numerous individuals in Directors positions
across the country.
includes: above average base salary and commission on lessons and
clinics. $60,000 + potential earnings. Benefits include: major
medical, dental, 401(k) matching, meal allowance and vacation. Send
resume with references to: Greensboro Country Club, Attn: Tom
Cascarano-Tennis Director, 410 Sunset Drive, Greensboro, NC 27408. Or
fax resume to: 336-691-5819. Or email to:
Tennis Jobs of the Day
The Boca Resort has
an opening for a part-time tennis concierge. 561 447 5000.
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text: Facebook [ Sondra Ziegler Announces Her Run For Texas District 83 House of Representatives [AUDIO] By Grant Lewis July 10, 2014 Sondra Ziegler came by the studio to make her official announcement that she will be running for the Republican Nomination in the District 83 Texas House of Representatives. Read More|Comment Category: Audio, Lubbock News Tags: district 83, sondra ziegler Send to a friend! Share on Facebook Share on Twitter Pin it! Reddit This! Share on Tumblr!


text:
NEWPORT-The North Country Falcons came back from a 37-6 deficit by dominating the second half of Friday night's Division two playoff game. However, that early 31 point margin was too much to come back from as the Falcons were ousted from the semi final round by the score of 37-26, one game short of a championship game bid.
North Country had rolled into the contest with a 9-0 record and an impressive decision over these same Bulldogs just two weeks ago. B and B was ready this time, and they immediately got on the scoreboard.
Lawson–– Wayne Leonard, 65, of South Burlington, VT, died on October 31, 2011 at his home surrounded by his family.
For his full obituary see Friday's Express.


text:
Most Popular in:
Small Business
Good Products + Clear Message = Broad Appeal
By: Alexandra Voigt
Posted: February 27, 2009, from the March 2009 issue of GCI Magazine.
The genesis of a natural brand uncovers how a straightforward purpose and product can blossom into a global venture.
Founded in 1995, W.S. Badger Company was born from Bill Whyte's lifelong passion for the healing power of herbs and natural remedies and the creation of Badger Healing Balm. Fourteen years later, Badger is still in the business of creating certified organic, all natural products. The company, which originated out of Whyte and co-founder and wife Katie Schwerin's home, now has grown to be a global brand that employs 40. Whyte, CEO; Schwerin, director of marketing and product development; and their three daughters, however, remain hands-on participants and test market in product creation and trial. The company recently achieved U.S. Department of Agriculture (USDA) Organic Certification, which it cited as a major milestone.
Was W.S. Badger a planned venture, or something that happened accidently?
I was working as a carpenter in New Hampshire. My fingers were severely cracked and chapped from working in the cold one especially harsh winter. I was lying in bed one night with my hands wrapped in olive oil-soaked socks and covered in plastic bags, trying to relieve the pain. My wife, Katie, took one look at that and gently suggested that I could "do better." I mixed up a batch of what later became Badger Healing Balm. It worked fast and well. My fingers healed and the idea for the business was born.
I was going to call that first product "Bear Paw," a good name for selling to hardware stores that were early retail outlets for the company, but the night before my tins were to be printed, I found out someone else had use of that name. A former co-worker told me that a badger paw was medieval and frightening, and suggested original art. Badger is an ancient totem; keeper of the knowledge of the world of roots and herbs.
[Natural ingredients] have been a lifelong passion. I worked in an herbal shop in the 1970s in Boston and was totally captivated by the herbs. I began studying then, and have continued deepening my knowledge of herbs and natural healing ever since, reading about and attending lectures about herbs and natural healing, and applying herbal and folk medicine principles in my daily life—first for my own health and well-being and later as a father and friend. My wife is also an accomplished herbalist. I'm also a fanatical organic gardener and the use of organic ingredients is integral to our Badger products. My knowledge of the industry comes from our presence in it the past 14 years. What pitfalls have you encountered along the way?
The answer is probably every pitfall. Business is difficult. You have to do the one or two "most important things" perfectly to just survive in business. To flourish and excel, you have to be adaptable, persistent and skilled. My business philosophies are:
- Don't even bother making something that isn't good or isn't better than something else.
- You must have a spectacular product that people want and need.
- Make sure your artwork and attention to detail are sharp. A product has to be able to stand out from the 3,000 other items in the store.
- Body care products should be comforting and attractive in addition to being something people want and need.
How has the company changed along the way?
We started with $15,000 and one part-time helper the first year, and grew to $1 million in sales and 12 helpers by the fourth year in business. We now have about 40 "badgers" and worldwide sales, so things have changed dramatically. On the other hand, it still feels relaxed, kind, fun, personal and rewarding—so, much has stayed the same. I love what I do.


text:
phone number for inland revenue Marlborough house craigavon co Armagh northern Ireland
HM Revenue & Customs, Marlborough House, Central Way, Craigavon, County Armagh, BT64 1AH, T: 0845 300 0627, T: 0845 302 1481
Opening Hours: Monday to Friday from 8:00am to 5:00pm
As the UK's tax authority, HM Revenue & Customs is the department responsible for making sure that the money is available to fund the UK's public services and for helping families and individuals with targeted financial support. They're a non-ministerial Department established in 2005, replacing the Inland Revenue and Customs and Excise. They work with the Valuation Office Agency and Adjudicator's Office.
According to FT Adviser, an MP has accused HM Revenue and Customs (HMRC) of misleading parliament over proposed prosecutions for alleged tax evasion after 14 criminal cases fell through in the last year. Find out more here.
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text: [ Embattled Elizabeth School Board President Resigns By Associated Press January 24, 2013 The president of the Elizabeth board of education has resigned after being charged with stealing from the free school lunch program by filing false applications for her own children. Read More|Comment Category: TS net Tags: education, Elizabeth school district, Marie Munn, NJ, njsyndicated Send to a friend! Share on Facebook Share on Twitter Pin it! Reddit This! Share on Tumblr!


text: [ The Thirty-One Days of Madness [Video] By Andy Lee March 8, 2012 A long time ago some dude penned a song about receiving gifts over the twelve days of Christmas. All the gifts are lame, but they didn't have Xbox's or iPad's back in the day... Read More|Comment Category: Basketball, March Madness, NCAA, Sports, SportsTalk, Videos Tags: christian laettner, duke, kentucky, March Madness, ncaa tournament Send to a friend! Share on Facebook Share on Twitter Pin it! Reddit This! Share on Tumblr!


text:
By ajcolores
Posted in IndustryMusicVideo | Tags : Arizona, gadsen, gadsen records, indie, music, Phoenix, Record Label, rock
Brighton's Esben & the Witch have returned with a primal, stark video for "No Dog", a track taken from the trio's forthcoming split 12" with Bristol's Thought Forms.
The clip directed by Adam Kola, focuses on a particularly intense performance of "No Dog", it perfectly captures the tumultuous nature of the band's live show: the volatile propulsion of their rhythm section, the unsettling dissonance of Thomas Fisher's cacophonous guitar, &, at the eye of the storm, Rachel Davies' lone, unadorned voice.
Alongside this, the band have also announced plans for a string of shows from March to August – with more soon to be announced – including a headline date at London's Buffalo Bar, slots at Oxfordshire's Supernormal Festival & the Cult of Luna-curated Beyond the Redshift (alongside Thought Forms), as well as a live performance of the La Antena score at Latitude. All dates below.
12" expected to be released on April 7th via Geoff Barrow's Invada Records. Pre-order your copy here.
03.29 at Buffalo Bar, London
05.10 at Beyond the Redshift Festival, London
07.19 at Latitude Festival, Southwold (performing live score to La Antena)
08.08-10 at Supernormal Festival, Oxfordshire


text:
Story by Lennie Chism
Minnesota voters will consider a constitutional amendment this Fall that, if passed, will define marriage as only being between "one man and one woman". The intent is to prevent any court, judge or legislature from allowing gay marriage in the state.
Story by Nathan Jones
M. Sanjayan is lead scientist for The Nature Conservancy, specializing in conservation issues. His work has appeared on The Discovery Channel, BBC, National Geographic Wild, and scientific journals including Conservation Biology and Nature.
Story by Bob Hines and Michelle Alimoradi
Everybody is familiar with the smell of a chlorinated pool – the chemicals needed to prevent the growth of bacteria can make public swimming an unpleasant experience for many.
But now some public pools, particularly those in St.
The trial of CeCe McDonald started and came to an abrupt end when McDonald accepted a plea bargain. McDonald, an African American transgender woman, was accused of murder in the death of Dean Schmitz in June of 2011. He was stabbed as part of a fight that erupted outside the Schooner Tavern in Minneapolis.
Story by Brad Allen, Bob Hines & Michelle Alimoradi
The Minneapolis Regional Chamber of Commerce presented its 4th Annual Business Vitality Index recently – it's a measure of the Twin Cities business climate compared to 8 similar sized metro areas around the country.
Story by Marty Owings & Ahndi Fridell
<embed src="http://blip.tv/play/AYL11E8A?p=1"
type="application/x-shockwave-flash" width="500" height="421"
wmode="transparent" allowscriptaccess="always" allowfullscreen="true"
Spring is here, and if you pay attention you might see some furry fliers around your porch light tonight after a long winter hibernation. But hibernating bats are under threat from a mysterious disease that could lead to their extinction.
Story by Michelle Alimoradi
The Soap Factory in Minneapolis will host an art exhibit that's described as "a performance installation." Amber Ginsburg and Joseph Madrigal are planning to return the factory to a site of industrial production, re-creating an assembly line for dummy test bombs like ones that were manufactured during World War One.
Story by Michelle Alimoradi
The different behaviors that we call "Autism" present a confounding puzzle that doctors, scientists and families are desperate to solve. Children who are delayed in learning to speak and those who don't make eye contact and are socially withdrawn might be diagnosed with autism, or not. There are many ways autism is expressed.
Story by Lia Morone
An organization in Minneapolis hosts a bi-monthly event to introduce people to the idea of peaceful conflict resolution using volunteer mediators. One of KFAI's volunteers, Lia Morone, attended the Conflict Resolution Center's Taste of Mediation to find out more.
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text:
Pubs - the topic
Posted 21 February 2011 - 10:22 AM
You'd be forgiven for thinking you'd walked into a Brunning & Price pub. The furnishings are similar, the welcome and the immediate offer to set up a tab is similar, the menu is similar. In fact, everything is similar – right down to the old prints on the walls of the loos. It's no surprise – both the manager and the chef are ex-staff of the group, previously working at the Grosvenor Arms. And, clearly, they know what works and have taken that with them.
We weren't that hungry and decided to go straight for main courses. Pot roast lamb rump was flavoursome. It sat on lentils which were OK, although there was slight incongruous taste going on there – burnt garlic probably. Full marks for serving a free-range chicken breast on the other plate, although it was a shame to cook it till it was a bit dry. It came with what was described as "chorizo boulangere potatoes" which were fine as a small serving of boulangere but without any discernable sign of chorizo. Some honey roast carrots and green beans completed the dish.
Now, it is fair to say that the food is well above the offerings of most pubs. In itself, that doesn't say much and the test for us had to be was it the equal, or better, of Brunning & Price places. Well, I'm afraid that on this showing, no it wasn't. There was a lack of generosity in portion size and the cooking was just off the mark.
The Fox is listed by the Good Food Guide as a Cooking 2 which may be about right (as I'm in a generous mood today). How come no Brunning & Price places listed by the Guide?
Posted 21 February 2011 - 01:52 PM
I ask because I only ever get to visit Harkers, their Chester presence, and any change there might be down to changes in management at a local level, rather than wider influences.
Posted 21 February 2011 - 01:55 PM
We went here for Sunday lunch a week ago, and it was one of the best pub meals I have had in a while. It's a lovely place, not far from Rutland Water - and quite handy for the A1. It's nicely furnished, with an open fire and areas for drinkers who don't want to eat. I thought it might be a good bet, as I had read that the new (ish) owners used to work at Hambleton Hall just down the road, which always gets great reviews and has a Michelin Star.
All four starters were good - a decent prawn cocktail (I don't care what they say, I love it); a pork, chicken liver and pistachio pate; mushrooms and poached egg on toast and a goats cheese dish, which I can't remember the details of, but the bit I tasted was very good.
Two of us had the roast beef - cooked beautifully to a pinky red; one had the roast pork, which was perfectly cooked - not always easy with loin, and one had a delicious salmon dish, served with a tomato tarte tatin, and some other things I can't remember. The roasties were great - the best I've had outside of my own kitchen - and cooked with goose fat I think. The gravy served with the beef was pretty good, but it was slightly sweet tasting, which I wasn't sure about. And they serve it with a mean homemade horseradish.
Portions (particularly of the meat dishes) were huge, so we were too full for pudding, but the list was tempting - including three of my favourites: creme brulee, bread and butter pudding and pannacotta with rhubarb.
The other menus read well - mostly British dishes, with a few French and mediterranean influences, and they try to source as much as they can locally. They know what they are doing in the kitchen - the food is simply done, but with a few interesting twists, and the ingredients are good quality. Prices were reasonable for this standard of cooking - £18 for two courses and £21 for three. Lunch deals during the week are a fair bit cheaper, and there is an a la carte and a bar menu too. A two course lunch for four people, with a bottle of red, glass of white, a soft drink and two pints of bitter came to £120, including tip.
Posted 21 February 2011 - 02:30 PM
I would say so.
and that B&P have been able to maintain their erstwhile core values?
It's consistently a pleasant and well valued lunch experience (one experience at Colwyn Bay excepted). My only criticism which I seem to voice on most my reviews upthread is that starters tend to be poorer than mains - but that's possibly down to my picks.
They continue to slowly expand, particularly in the south (where they've now got something like 10 places). Expansion and a loss of what must be quite close management control of the group would worry more than the overall ownership issue.
Posted 28 February 2011 - 09:48 AM
But I'm not so sure food-wise and less so since I asked if I could have a burger as pink as they were allowed to serve it. I was told it couldn't be rarer than it was because burgers came in pre-cooked.
Mick Hartley (no relation)
The PArtisan Baker
"I can give you more pep than that store bought yeast" - Evolution Mama (don't you make a monkey out of me)
Posted 28 February 2011 - 09:57 AM
Posted 01 March 2011 - 07:24 AM
Wow. I didn't even know that was possible.
...because burgers came in pre-cooked...
Posted 11 March 2011 - 07:52 AM
Situated on the Cheshire/Derbyshire border, just outside Whaley Bridge, this is a small pub doing some bloody good food, several cuts above the standard "pub grub". And, when I say small, I mean small. If you're going, you'd do well to book. We hadn't and were lucky to get the only one of about ten tables that was free.
There's a range of sandwiches and snacky things. Gypsies' eggs perhaps – a chorizo and wine stew, topped with eggs and then baked, or mushrooms on toast. The main menu makes great play of a commitment to fish stating that they are members of the "British Skippers Scheme. This allows any participating trawlers to email details of the days catch to participating members before each catch is landed. We can then reserve stocks through our wholesaler to be delivered and on the plate within 24 hours". Now that sounds like a great idea!
And one of our dishes came off the seafood menu. Whitby-landed baby lemon sole was accurately grilled, the flesh just flaking off the bone. It was topped with a generous serving of sweet brown shrimps, warmed through in a spiced butter. Lovely concept.
I toyed with the idea of the Greek rabbit stew or the 22oz rib steak, cooked on the bone, with chips and gravy but it was impossible to resist the obvious pig-fest that featured local pork belly, long cooked and delicious with very crisp crackling. Alongside a local sausage, and chunks of Clonakilty black and white puddings. Both dishes came with separate servings of dauphinoise potato, carrot, crushed cauliflower and leeks.
Well worth a visit if you're in the area.
Posted 24 May 2011 - 07:18 AM
The Roebuck is a past holder of the Cheshire Dining Pub of the Year award. And certainly, there's a really good dining pub struggling to get out, in the competition between pubby food outlets on the outskirts of Manchester Airport. The small village of Mobberley has three decent contenders and a couple of others doing pretty gruesome looking pub grub.
What brings folk in is the exceptionally well priced lunchtime two courses for a tenner. That might bring you Bury black pudding cake topped with poached egg, followed by local lamb's liver and onion gravy. Another draw is the well kept beer, which included Tatton Best bitter, from literally just down the road in Knutsford.
However, we decided to order off the main menu. For starters, a classic prawn cocktail was a generous mix of king and ordinary prawns. The sauce a tad underseasoned and a tad parsimonious. For the other, a breast from a locally shot wood pigeon sat between a "sandwich" of puff pastry with a little watercress and spinach sauce. It was good idea that needs some work – cook the sauce more to intensify it, cook the pigeon less so that's not so tough.
Rib of beef was described as 24 hour roasted (eh?) and served medium rare. Perhaps their definition of medium rare is different to mine, but this was somewhat past medium. Damn good flavour, though. Excellent goose fat roasted spuds, carrots, broccoli and cabbage contributed to my five-a-day. There was very good gravy and two deliciously crisp rashers of pancetta.
On the other plate, an individual homemade shortcrust pie – steak, mushrooms, Tatton beer. I wanted this as soon as I looked at it but there was no chance of a swap. It came with the same veg as my beef, chips and small jug of beer based gravy. Good dish.
So, a pretty reasonable lunch which, with drinks, had cost £45. Not perfect, but perhaps they were having an off day. The Roebuck might describe itself as a dining pub but this is pretty much a restaurant in anyone's book. Sure, you'll be welcomed just to stand at the bar and swig a pint or two. But folk are mainly here eating – you're shown to your table, as in any restaurant; orders are taken at the table and the bill is later presented. Don't let that put you off.
Posted 09 June 2011 - 02:17 AM
Posted 09 June 2011 - 03:29 AM
Posted 16 June 2011 - 10:40 AM
It must all be passing trade and it'd be so easy for them simply not to be arsed and to serve up any old crap. But they don't . Of course, there's no pretence to be serving other than pub food but, at least, there's no gammon and pineapple ( a sure good sign in my book).
Here, bangers and mash brought three large sausages of well seasoned Bambi, mustard mash, big chunks of boiled root veg and a decent onion gravy.
Opposite, a burger was clearly home-made with good meat. Unfortunately the bun was the pappy sort beloved of that well known Scottish named enterprise, McDonalds. You know the sort – it falls apart as soon as you look at it. But there were decent chips. Proper chips, mind. Not fries and not the now ubiquitous "fat chips". And some well dressed salad leaves.
Service is efficiently provided by the East European staff who must wonder (and despair) about where they've fetched up. But, even if the location meant it was Hobson's Choice for lunch, it was a good stop. Fantastic scenery as well – it'd have been great if it had been warmer and we could have sat outside. But that's a Scottish June for you.
Posted 29 June 2011 - 09:58 AM
On the outskirts of Llandudno and only a couple of minutes or so from the main A55 North Wales coast road, the Queens Head makes a decent lunch stop. There's a varied menu of pretty good pub food and they're big on seafood, which usually accounts for the half dozen or so items which form the specials board.
Whitebait were nice and crispy and came with a few leaves and a good dollop of mustard mayo. Smoked haddock and chorizo risotto was an excellent consistency but would have benefitted from a punchier chorizo.
These were followed by ribeye steak sandwich, more salad and chips (a bit too floury, perhaps, but fried to a good colour and crunch). And cod topped with Welsh rarebit and sat on creamed leeks. Well, of course, it was, boyo. Never one to miss a stereotype in Manchester-on-Sea. Chips with that as well. Perfectly pleasant plate of food.
Posted 12 July 2011 - 06:15 AM
We love this place!! We were walking the West Highland Way some years ago: Bridge of Orchy is half way along the route on day 5. Well, it being summer, the rain streamed down all morning. We got to Bridge of Orchy (tiny train station, a pre-fab Post Office and a short line of council houses) at lunch time. Walked over the eponymous Bridge and there was the pub, beckoning at us through the teeming rain. Inside was rather like being in a parallel universe - I remember carte di musica bread with garlic and olive oil, and an excellent Sangiovese by the glass. All that, plus a fireplace and comfy chairs.
The station is on the main line from Glasgow, so it's possible to hop off there, have a long lunch and then catch the late afternoon train on to Fort William. Or continue the West Highland Way across Rannoch Moor ...
Posted 13 August 2011 - 02:18 AM
The Three Tuns is listed in the Michelin Guide. Reading the pub's website, apparently the Guide describes it as "one of the best dining pubs in Great Britain". Now, if that's an accurate quote, then I'd suggest the Guide's inspectors need to get more. That's not to say it wasn't a pretty decent lunch. In fact, it was a pretty decent one-course lunch.
On one plate, a salmon and smoked haddock fishcake, that had a good ratio of fish to potato. There was a handful of salad leaves. And there were some very decent chips.
Faggots on the other plate. Or, to be precise, a single very large lump of faggot – full of meaty livery flavour. It sat on a mound of mash, itself topped with mushy pea. And there was an OK, if somewhat industrial, gravy.
This was none too shabby al round and, perhaps, if the Guide does describe the Three Tuns as one of the best in the "country", a typo had crept in and they meant "county".
Certainly worth a punt if you're in town book-buying.
Posted 17 August 2011 - 08:43 AM
The Shibden Mill Inn has a lot going for it. It's in a pretty part of the world on the rural outskirts of Halifax. It's a nice building in an "Olde Worlde" sort of way. There's a good range of beers. There's a good range of food. It holds a Good Food Guide score of 3 and two AA Rosettes. And it's just become the "UK best food pub" at the Publican Awards. Don't let it put you off that this particular award is sponsored by Brakes Brothers – the food is really pretty good
I kicked off with a slice of home made black pudding (well, of course I did), topped with a slice of rabbit ballotine. Both of a good flavour and well seasoned. The "stack" topped with a dainty fried quail's egg. There was some dressed salad leaves and a "swoosh" of turnip puree adding an earthiness to the dish. Good start.
For the second time in a couple of weeks, Jacobs Ladder put in an appearance. It's an uncommon cut which I hope is becoming more popular. Cooked long and slow it really makes for a belting braise. A good variety of accompaniments – kale, purple sprouting broccoli, two sorts of beetroot (the usual one and a really earthy sweet white one), a punchy horseradish risotto was an interesting carb and, similarly enjoyable, there was a crisp and tangy fritter of local cheese.
On t'other side of the table, herself was tackling the bargain set lunch at £11 for two courses (a couple of quid more gets you dessert). To start, a crayfish and crab cake was suitably fishy and came with a few leaves and what was described as celeriac remoulade but was a puree. A proper remoulade would have been nicer on the texture front but the flavours on the plate were fine. Beef followed. In this case, braised rump, served with the kale and broccoli and mash.
This was good solid cooking with portion sizes such that we had no need of dessert. Food was entirely enjoyable. But, if there is to be one criticism then it is that the place suffered from our current pet hate – inordinate delays between courses. They were not overly busy and, otherwise, they seemed organised but it was approaching 30 minutes between starter plates being removed and more food arriving.
Posted 12 October 2011 - 08:49 AM
The Butchers is striving to strike that difficult balance between gastropub and village pub. On the village side, there's a comfy looking bar set aside for drinking but the larger room is entirely focussed on food. Clearly making a play for a gastro tag by association – that is associating with the country's well known high level restaurants by displaying framed copies of menus. Unfortunately the quality of the food doesn't hit the mark of those pubs which gain Michelin stars. But, don't get me wrong, it is trying.
There's a good looking carte with significant use of Yorkshire produce – a starter of wood pigeon with black pudding and quails egg or a main of local venison loin. But it was the two course, fifteen quid set menu of the day that caught our eye. Another couple of quid will get you a third course and there's around 5 choices at each course.
Starters were very much assembly jobs. But very enjoyable assembly jobs. And very generous assembly jobs –almost a meal in themselves. One plate with a selection of smoked and marinated seafood – salmon, both hot and cold smoked, herring, prawns and some delightful vinegared anchovies very much in the Spanish tapas style. There was a handful of rocket and dish of Marie Rose. The other plate, a doorstep slab of goose liver pate, some salad leaves, homemade piccalilli (tangy with mustard & vinegar) and, to my mind, a perfect match on the carbs front with toasted brioche.
"Pie of the day" was steak & kidney. Excellent flavour of tender meat with a goodly amount of kidney, topped with a spot-on shortcrust lid. Chips and peas to accompany – well, of course, it was chips and peas to accompany. Roast beef didn't quite hit the mark on the other side of the table. An absolutely cracking Yorkshire pudding, good gravy, nice veg but the meat, although quite well flavoured, was overly chewy.
We passed on dessert, needing a good lie down to recover from the amount of food we'd eaten. Perhaps not a place to go much out of the way for, but pleasant enough if you're around Holmfirth, maybe on the "Last of the Summer Wine" trail.
Posted 14 December 2011 - 09:47 AM
Situated down a narrow cobbled lane, and sharing the access with the parish church, the Bells looks like the quintessential country pub. And, some 40 years back, when we last visited, that's exactly what it was. Now it is much more of your dining pub. No, I tell a lie. Actually, it's more your restaurant that happens to be in an old pub building that still retains a tiny bar area. Certainly a bar area too tiny for a game of darts.
I can't recall the food from all those years ago but I'll bet it wasn't as good as what's now on offer. For example, a smoked haddock fishcake was light, crispy and, thankfully, fishy. It sat on just wilted spinach, was topped with aubergine "caviar" and surrounded by a lemon butter sauce. Excellent contrasts of tastes and textures. Venison terrine was rich and gamey. The plate artfully decorated with pickled vegetables and a pea puree. Working well with it were two brioche rolls – light and with a hint of sweetness that contrasted nicely with the pickled items. Some thought had gone into this dish and I really liked its balance.
Salmon fillet was my main. Just cooked through but with a perfect crispness to the skin. Delicious. It sat in the bowl on top of spinach and a few halved new potatoes. The sauce was more light seafood broth than sauce but none the worse for that, the little nuggets of cockles and chopped razor clams adding another flavour layer.
My wife went for the pub classic of a steak sandwich, in which the brioche made another appearance. This was another appealing looking plate – the sandwich, a bowl of chips, a handful of salad, a mini Kilner jar of béarnaise. What's not to like? Well, truth be told, the steak was a bit chewier than you'd have liked but was cooked bang-on at medium rare.
We passed on desserts but coffee was decent. Service had been attentive, even though they were under some pressure from a large "office Christmas lunch" party.
Must remember not to leave it another 40 years before visiting again.
Posted 16 December 2011 - 10:23 AM
This was a family gathering celebration meal, venue picked by others. From a foody point of view, I dread these events. It's all lowest common denominator. Someone doesn't eat that. Someone else can't afford that. Someone else's idea of a varied meal is to have a small lump of meat next to their large lump of meat – and none of that foreign muck either.
Anyway, in the event, this turned out to be none too shabby pub food. The menu sticks fairly closely to a "Modern Brit" style most of time but does thrash about the Mediterranean in a fairly uncoordinated way for the remainder.
I kicked off with a chorizo hash, topped with a poached egg and a decent hollandaise. OK, the chorizo was a bit sparse but, otherwise, this was a plate which looked and tasted the business. The main course brought some nicely pink lamb rump, sauteed new potatoes and soubise sauce, incorporating pancetta, pearl onions and a separate bowl of root veg. No problem for me in hoovering this up.
My partner had shared a mezze plate with her mother. I gather they both liked it – usual Greek Cypriot dips, some roasted peppers and other veg, good crisp flatbreads. Ribeye steak came accurately cooked as requested and topped with a little horseradish butter. There were chips, of course. Now herself makes the point that they were described as "frites" for her dish and other dishes had "jenga chips" and "fat chips" – but everyone got the same bog standard frozen chips.
Others had desserts which seemed to go down well.
And, at this point, the evening took a nosedive. The bill arrives. There's no mention of the fairly hefty deposit paid. They claim they have no record of a deposit (family member who made the reservation doesn't have the receipt with her). Manager's attitude aggravates what is already piss poor customer service. Family member ends up having to pay full bill, and has to return today with receipt to get refund. Left rather a sour note on the proceedings
Edited by Harters, 16 December 2011 - 10:27 AM.
Posted 05 January 2012 - 09:16 AM
The Plough has been doing food for as long as I can recall and with mixed success. Bog standard pub grub in some past guises. A bloody good carvery when such things were all the rage in pubs in the 80s. Back to pub grub in more recent times – the sort where your lunch is dolloped up to you at the bar from vast serving dishes of watery looking cottage pie and chicken curry that had been sitting there for hours.
So, it was with some trepidation that I suggested lunch here. Not least because the Plough is now owned by the Deckers Group – the owners of the "mixed grill and chips" place at the Water Sports Centre at Sale. So, in we went, fingers crossed. And, you know, it was a pretty decent lunch. It's another of those pubs round this bit of North Cheshire that still call themselves a pub but, with all the tables set for dining, are really just casual restaurants.
And, as with most of them, there's a short table d'hote on offer – three courses at £14.95 – along with the more interesting looking main menu. For our first meal of the year, it had to be "more interesting".
My partner started with a chorizo and pancetta risotto. She knows a thing or two about risotto and turns her hand to making a damn fine one. So, it was praise indeed to hear how good this one was. The rice was spot on with just a hint of bite and not overly claggy. The pancetta a tad underwhelming but the very zippy chorizo more than made up for it. More zing in the little hints of red chilli in the rice.
She had got the better of the starters. My tomato and cheese tart was not a thrill. Pastry was undercooked. The bottom of the tart was covered with a bland and boring Cheddar which was overwhelmed by the pleasantly sharp topping of sunblush tomatoes. Still, it was small portion so my boredom didn't have to last for long.
Herself also got the better of the mains. Steak pie is classic pub grub. It can be dismal - and usually is. But not here. This was a substantial shortcrust pie – crisp pastry, rich filling. Alongside, good chips, peas and little jug of gravy.
I'd been attracted by the Dunham Massey suckling pig. It proved to be a restrained serving of a couple of small slices of albeit tasty meat - although nothing of the full-on flavour (and generosity) that you might see in Spain. There were crushed new potatoes and a portion of wilted kale that I could just feel was doing me good. A nice enough dish that would have been even better if the advertised black pudding and crackling had been there. Good gravy and a nice tart apple sauce also on the plate
There was Cheshire Farms raspberry ripple ice cream to finish. Usually, we're not that thrilled with this genuine "made on the farm" product but this flavour was pretty good.
Posted 04 February 2012 - 02:49 AM
The mediocre one in our opinion is Morgan Arms in London. Located in the East End, a few minutes walk from the Mile End station, we found that they do the minimum above mediocrity not be considered crazy for describing themselves as 'gastro'.
Nothing was particularly bad, but nothing really tasted of what it should have tasted, notably a fishcake where the cod was barely detectable and similarly a mackerel pate' that had little affinity with mackerel, and was overwhelmed by lemon anyway.
When they wanted to create powerful flavours they became heavy-handed. A ribeye was covered with a mountain of a cheesy cream that we removed, to reveal a decent if unspectacular piece of beef. And a sea-bass (farmed) with chorizo was intensely greasy.
We skipped desserts. Service was very good. We were by far the oldest in the room (Queen Mary College is nearby) and everybody but us seemed to be very satisfied, which led us to ask ourselves some searching questions...
I want to separate this one from the good experience so I'll write a separate post.
Posted 04 February 2012 - 03:07 AM
The Inn comprises both a pub and a slightly more formal area.
What struck us from the beginning was the quality of the produce: scallops, salmon, crab were all excellent. They were also very well cooked and seasoned. Here's the crab
A sirloin had really deep flavour (being in Angus we were expecting good sourcing for beef), while a roast rump of lamb was prepared with some finesse: nothing heavy, nice crust on the lamb, nice sauce.
This Valrhona chocolate torte with raspberry sorbet was simple but a stunner:
The flavours so clear, strong and complementary, the sponge under the chocolate showing that the chef knows his (or her, for all we know) craft well. Isn't this what simple, 'non-fine' dining should be about (in this way often being better )?
A plate of cheeses was served slightly too cold, the temperature not helped by the presence of frozen grapes, but a 'Blue Monday' (which we didn't know) was particularly notable, complex.
Difficult to reach, but charming all the way. And the sun always shines in Scotland.
(Edited to add: three courses - including the more expensive items - plus coffee for two are less than £70 in the restaurant section, in the pub area you can spend much less).
Edited by Man, 04 February 2012 - 03:21 AM.
Posted 26 March 2012 - 07:59 AM
Ooooh, this one is a bit of a find. Small pub in Kerridge which is just outside Bollington, in itself just outside Macclesfield. Half the pub manages to accommodate six tables set for eating with the other half seemingly devoted mainly to stand up drinking. On this lovely March day, hardier souls than us were eating outside.
And there's a menu that surprisingly punches well above its weight. There's a good range of lunchtime sandwiches but, also, a really good carte that belies the fact you are in a small dining pub.
There's a pride in using local produce and there was none more so than in a sharing plate of "Flavours of the North West". The Macclesfield Mezze if you will. From Cheshire, a cheese croquette, spiked with mustard, sat on some really fab homemade apple chutney. From north of the Mersey, chunks of black pudding battered and deep fried – meaty, salty, crispy, lovely; and a small pot of, erm ,potted shrimps, served with thick toast. From Cumbria, a peppery Cumberland sausage sat on a spoonful of mashed potato. Proper mashed potato, mind. None of your sloppy pomme puree. This was just potato mashed. Apparently spuds come from Aunty Denise's farm at Peover – yep, they're a tad keen on provenance. Oh, and there was a little air dried Cumbrian ham. This was, presumably, the excellent product made by Richard Woodall before he retired and sold his business (not sure who now owns it). Faultless – and a really good pub dish.
For mains, braised beef with a pea risotto. This was a very generous portion of good shin – very long cooked and then shredded. It topped an equally generous portion of risotto and, in great idea, was itself topped with a small handful of pea shoots. Truth be told, I didn't expect this to work too well but was able to sneak a couple of mouthfuls from my partner's plate to confirm that, not only did it work, it worked exceptionally well.
My own plate was Tatton Park venison, done three ways. Some perfectly rare loin. A rich livery faggot. And, the least successful, a little pie – good and enjoyable but needed a more reduced sauce and a slightly longer cooking for perfection. But it was still bloody good. There was a little cabbage, some more of the excellent mashed potato, and a few cubes of beetroot bringing a welcome earthiness to the plate. And a really good gravy.
Much too full for dessert, we waddled away to work it off with a walk along the nearby canal bank.
Posted 07 April 2012 - 11:05 AM
It was just as well that we had planned to eat here 2/3 of the way through a 6 or 7 mile walk - we needed the exercise - both to work up a suitably large appetite and to walk off our indulgences.
We had the NW platter, which was amazing - all of it was very good, but highlights were the strangely light black pudding fritters and the potted shrimps - the best I've had. I love cheese in small quantities, so the cheese croquettes were slightly too much for me - but they were incredible - usually you expect to have lots of mashed potato and little else - but these were pretty much all cheese, and beautifully done.
I had the Shin of beef with the pea risotto, which was very, very good - but I couldn't manage it all - it really is a very rich dish, especially the beef. And the combination of pea risotto and beef did work very well. I loved it, but would probably choose something lighter next time (and there will be a next time) it was just too much for me.
My husband had the fish, chips and mushy peas, which was great.
Thanks for the recommendation - it's a great find. Great food and a nice laid back atmosphere - we will be back for more, but will probably need to walk further next time to earn it!
Posted 11 April 2012 - 01:35 PM
Only open a few months, it's name sounds like it's a pub. From outside, it looks like it's a pub. Inside, it's more cafe bar and restaurant. At least they don't describe themselves as a gastropub. And they'd probably piss themselves laughing if anyone else did. So I won't .
I loved the inside. Very modern, bright and spacious. With separate areas dotted round the rooms set aside for drinking and others for eating. And comfy seating, with tables well spaced apart. The menu is best described as "better than average" pub food with some interesting stuff. Like a half lobster served with a chilli lime butter and aioli as either a starter or main. Or a chicken/ham/mushroom/leek pie (I'll come back to that one in the winter). And, alongside the main menu, a very short set menu at the bargain price of £12.95 for a starter and main. This changes regularly but seems to follow a set formula soup/terrine/something else for starters; risotto/fish & chips/chicken/something else for mains. And it was this menu that appealed.
I'm not big on soup when I'm eating out. It's the fear of chucking half of it down my shirt. But I enjoyed the mushroom. Not a lot to say about it. It was hot soup of a rich mushroomy consistency and flavour. Seasoning was spot-on.
And I ignored my usual rule about eating fish and chips in pubs. That's don't. Unless it's (a) in sight of the sea and (b) has a reputation for good fish & chips. Other than that, it's usually shite. But it wasn't here. Excellent crispy batter, which was not at all oily. Nice white flakes of an indeterminate fish (I think one of the cheaper ones, like Pollock or something). Proper chip sized chips fried to just retain a hint of the floppy. Peas were a puree (not mushy) with a hefty dollop of mint incorporated – I think I'd have liked this better with something other than fish – the mint just didn't quite feel right.
So, nothing to rave over. Just a nice quiet midweek pub dinner at a remarkably reasonable price. And what's wrong with that?
Posted 30 May 2012 - 08:39 AM
It's just over three years since I was last at the Pheasant. Some things havn't changed. Then the menu proudly proclaimed "We source the very best local and free range produce wherever available". Then there was not a single item on the menu described as free range. Now, the menu proudly makes the same proclamation. And, now, there's still not a single mention of an ingredient being free range. Frankly, that's a bit piss poor.
Some things have changed – or, at least, my ordering skills have improved. Then I made the mistake of ordering a fridge cold terrine that tasted of nothing but cold. And the classic error of ordering pub fish and chips – never a great idea. Things were a bit better this time around.
Goats cheese risotto was well made. Well made, that is, for the UK. By which, I mean it was not the thick claggy gloop that usually passes for risotto. Now, it wasn't as soupy as you'd get in northern Italy but it wasn't at all shabby. And packed with flavour. The local Kinderton goats cheese really delivering on a tang. Less thrilling were a small "nibbles" serving of cauliflower fritters – not much a flavour from the veg, but a nice crisp batter. They were advertised as coming with a chilli and garlic dip which would have worked well. But, it actually came with what was probably a homemade plum chutney, which was sort of OK , but it lacked the kick you'd have got from the chilli and garlic.
For mains, a burger was a big lad, topped with bacon and cheddar. The bun, as all too often, was soft, flabby and disintegrated before half had been eaten. Everything tasted good though and was accompanied by mustard mayo, a tomato & sweetcorn relish and decent chips.
Breast of salt marsh lamb was advertised as being a confit, although I doubt it was. What it was, was a very nice piece of meat, long cooked and then crisped up in the pan or oven. It's hard for anyone to cook breast of lamb in a way I don't like and this was no exception. Came with carrots, asparagus just cooked through and decent mash. Unfortunately, it also came with industrial strength gravy which was oversalted and already forming a skin before I started eating. It was best avoided.
Oh, and there's still cracking views across the Cheshire plain up towards Liverpool that might make the trip just about worthwhile in spite of the so-so food.
Posted 14 June 2012 - 08:27 AM
I'm not about to diss a pub that offers up a decent two course menu for £10.95. Not least when it includes good bread, aioli and a drink. It seems to be a rare occasion when you bag a bargain these days but this is one.
It's a bit of an odd and interesting place. Well, actually two places. The pub is in a farmhouse dating to around 1580 and is Grade 2 "listed". The restaurant is in the old dairy barn, dating to around 1700. Both buildings have had sympathetic restoration and conversion.
This isn't gastropub territory but there's a good solid main menu offering a mix of the "usual suspects" of bistro/pub stuff – steaks, burgers, cod fillet, several lurches across the Mediterranean but it was the cheapo "special" menu that drew us in. Three choices at each course. We both went with the "help yourself" salad bar as a starter. Mains were herb crusted plaice with chips and pork chop with an apple mash (replacing the black pudding version on the menu as the delivery of puds hadn't arrived). All very pleasant – I'd be a regular if I was local.
Posted 04 July 2012 - 07:56 AM
The Old Hall was, indeed, the home of the Lord of the Manor of Sandbach and the building dates to 1656. An extension was built in the 18th century to house a pub, so as the website states, hospitality had been dispensed here for some 300 years. It is a Grade 1 "listed" building but, before its recent restoration, it had been derelict and in a very sorry state. The obviously very sensitive refurbishment had taken two years and it will probably not come as a surprise to many north western foodies that the Old Hall had been bought by Brunning and Price.
Which means that the food is going to be pretty good as well.
For a starter, lamb's kidneys came on toasted brioche. Kidneys still just pink; good bread and a really rich Madeira sauce drizzled over and around. On the other plate, the more ubiquitous ham hock terrine was a pleasant enough slice of piggy and came with zingy mustardy piccalilli vegetables and a couple of slices of spelt bread. So far, so good.
From the "light bites" section of the menu, a rump steak sandwich came on ciabatta, accompanied by tomato chutney and a few chips. Lamb pie was a thing of joy. An excellent example of "proper" pub food – crisp pastry, generously filled with lamb and veg. And, unlike the industrial strength gravy you often come across, this was just rich and tasty. There was also "proper" unsloppy mashed potato and very thinly sliced cabbage.
We went away very happy bunnies. Not least as the manager told us that their latest opening, only yesterday, is just down the road in Manchester's Castlefield.
Posted 09 July 2012 - 08:15 AM
Along the original Mobberley to Knutsford road stands the Roebuck, a past Cheshire dining pub of the year. Directly opposite is the Bull's Head which, as far as I know, has never won owt. But it puts up a valiant attempt to offer good pub food.
We went straight for main courses. A Cumbrian veal chop was on the thin side and, for me, a bit overdone. Tasted fine though. It came with finely sliced leeks braised in cider and sautéed new potatoes, both of which were good accompaniments.
Herself went with the homemade individual steak and ale pie. Good crisp pastry, packed with tender tasty meat which had been cooked in "Mobberley Wobbly" bitter, brewed for the pub by Tarporley brewers, Weetwood, I gather a pint of it worked well on its own. Came with good chips and minted, slightly mushy peas. And a little jug of gravy which was welcome as the pie contents would have been a bit on the dry side otherwise.
A pleasant enough lunch but, in truth, if you're only having one meal in Mobberley, go to the Roebuck.
Edited by Harters, 09 July 2012 - 08:16 AM.
Posted 27 July 2012 - 02:04 AM
if you're only having one meal in Mobberley, go to the Roebuck.
Then again.......don't. It's closed within the last few days.


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Light Heavyweight Title History
The Light Heavyweight Title was known as the Middleweight title from UFC 16 until UFC 33 when the new middleweight title was introduced just to let you know.
1st technical champion: Frank Shamrock, defeated Kevin Jackson, held title from UFC Japan- Ultimate Japan 1 until UFC 25. Lost title due to Vacation.
2nd champion: Tito Ortiz, defeated Wanderlei Silva, held title from UFC 25 until UFC 44. Lost title due to Unanimous Decision.
3rd champion: Randy Couture, defeated Tito Ortiz, held title from UFC 44 until UFC 46. Lost title due to TKO (Cut).
4th champion: Vitor Belfort, defeated Randy Couture, held title from UFC 46 until UFC 49. Lost title due to Doctor Stoppage.
5th champion: Randy Couture, defeated Vitor Belfort, held title from UFC 49 until UFC 52. Lost title due to KO (Punches).
6th Champion: Chuck Liddell, defeated Randy Couture, current UFC Light Heavyweight Champion.
Vitor Belfort beat Randy Couture at UFC 46 in a crappy match and lost the rematch at UFC 49.
Oh yeah thanks for notifying me. Forgot that one. But it really didn't count since Randy cut his eye in the most dissapointing main event I've ever seen.
nice job putting it together , this will be benficial for the newer ufc fans.
Tito Champion from UFC 25-UFC 44 5x defending Champion is simply amazing
Tito Ortiz is a legend he definitely deserves to be put in the hall of fame along with Matt Hughes once he retires or leaves. Hes simply amazing and has the best cardio I have ever witnessed.
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|Manufacturer: GutterDome, Inc.
|Gutter Size Compatibility: 2″ to 7.5″
|Material: Anodized Aluminum& Stainless Steel
|Fits Roof Types: ALL
|Style/Type: Micro Mesh
|Certified Dealer Network: Yes
|Installation: Pro Install & DIY
|Warranty: Yes
GutterDome Ratings & Reviews from our Testing:
|Price w/ Installation
|click to read category notes
We have found that GutterDome is one of the most cost effective systems, with pricing among the lowest among the micro-mesh category.
|Protection Coefficient
|click to read category notes
Our exhaustive testing has proven that the Gutter Dome system, with its larger hole size (1,600 holes per square inch) greatly reduces the possibility of clogging. Pollen is allowed to penetrate through the mesh while keeping out roof grit, leaves and catkins. Gutter Dome's "Next Generation" engineering has developed a system which is stronger, offers better water throughput and minimizes any clogging.
|Industry Reputation
|click to read category notes
Gutter Dome is a breakaway company which has re-engineered a system that was developed over ten years ago and that has had significant success (Gutterglove – until now our top rated recommendation). It can be said that they have over 12 years of experience in gutter protection design, improving a system's flaws and creating a "better mouse trap". From or investigation they gather suggestions from experienced dealers and homeowners and modify the product to be as best as it could be- While the methodology of other product manufacturers seems to be " we go this product, good or not let's sell as much as we can". GutterDome being a new break-through technology is developing a very strong and positive reputation.
|click to read category notes
This is an area where Gutter Dome has excelled. The two, three and five pound weights dropped from equal heights on all samples tested, caused only a minor dent in the five pound weight test with Gutter Dome. All other systems generally incurred severe damage (with many of similar products seemed to have a problem with the mesh falling off following the drop test). Gutter Dome uses a high strength 6063 grade of aluminum and .010" diameter surgical grade stainless steel in a 1,600 hole per square inch engineered mesh and it seemed to do the trick for it's incredible strength.
|Water Throughput
|click to read category notes
Gutter Dome engineered a system utilizing a different hole configuration to create a siphoning effect through their mesh. The contour of the extruded aluminum frame (the Dome) acts as a gentle but effective slowing mechanism allowing most of a heavy rain downpour to be captured in the first of four large channels. An innovatively machined pattern of hole openings in the extruded aluminum support panel allows all the rainwater to penetrate into the gutter without splashing or deflecting. Gutter Dome handles nearly 10 inches of metered rain per hour. We observed this with the UV died water and at 900 frames per second with our high speed camera.
|click to read category notes
Gutter Dome has proven to be the strongest gutter protection system in the market place today (and this is setting the mark rather high). The screen mesh consisting of surgical grade stainless steel and the extruded/anodized aluminum substrate have gone through exhaustive corrosive test (with nasty things such as sulfuric acid ) with no negative effects. We can most likely say that it will outlast your home.
GutterDome Overall Rating and Review
For over 7 years we have been reviewing gutter guards and publishing the results. From the first days of publishing and reporting on the gutter guard industry we have received requests for referrals or complaints about contractors who install a particular type of gutter cover.
Over the years we have tried a number of ways to provide referrals for good contractors and installers while finding ways to warn our readers of the bad ones. After many years of trial and error we have found that the NCR verified program works the best, it provides an incentive for good contractors to stay good and weeds out the bad ones.
Here is who the NCR Community has verified so far
FAQ about NCR Verified Installers
- Why do you have so few NCR verified installers and contractors?
What you see is the contractors who have underwent our communities most through review and have not had a single complaint over the years they have been listed here, although we would love to see multiple installers in all the states – the reality is we just have not found any that can meet our community's standards, if you would like to recommend one, please contact us.
- What to do if I do not have an installer/contractor in my state?
You can certainly try your luck at finding one on the search engine, cragslist or the manufacturer's webpage – however we cannot provide you any assistance if you happen to have a bad experience.
Alternatively you may want to contact a NCR community verified installer in a nearby state, it may be possible that they may travel to your state and can help supervise the installation or supply you with the product for a guided DIY installation.
- What if I have an issue with the above installer/contractor?
If you have an issue with a NCR community verified Installer listed above, please post a comment on that installers/contractors page and contact them with the form we provide on the same page – this will start the resolution process.
Gutterdome logo is a registered trademark of GutterDome ( See Copyright Information
May 28, 2012
Do you have a rep/installer in Houston, Texas?
Like or Dislike: 1 0
June 18, 2012
Is this product available in Canada, province Saskatchewan
Well-loved. Like or Dislike: 3 0
September 5, 2012
I install rainwater capture systems and see a whole lot of marketing BS in the gutter industry so I am trying to find an honest cost effective fit for my systems. I've had to rip out a 316 SS micromesh system becuase of water loss (30% to 40% at .24 gpm per lineral ft of gutter filter). So I am looking for a replacement but this time I will rely on test data, either my own or the manufacturers. I can test with a sample 2 ft. section or you can share with me your test results. The site quotes "Gutter Dome handles nearly 10 inches of metered rain per hour. We observed this with the UV died water and at 900 frames per second with our high speed camera." Assuming 15 sqft of roof exposure per linear foot of guard, that is 1.55 gpm/ft of guard. Is this the absorbion rate you are quoting? What is the % water loss from spill-over tension accross the screen? Is the guard level or at roof pitch under the test? If you would give me an idea of the wire size (e.g. Mesh Per Inch: 14, Wire Diameter:0.0090″), then I could calcualte the expected rate of absorbsion installed at various roof pitches.
Looking forward to your reply.
Best regards,
Well-loved. Like or Dislike: 12 0
September 14, 2012
I'd also like a fair response around the organic growth with the micro-mesh. According to the 2012 updates, BOTH the GutterGlove Pro and Ultra ended up having organic growth within the mesh. I would imagine the exact same would happen with this system over time as well. Please indicate if you've seen this and/or if you haven't run it through the same period of time. I suspect once organic growth begins, over time all these micro mesh systems will eventually clog substantially.
Well-loved. Like or Dislike: 11 2
September 18, 2012
You are correct, they also clog because of mud coming off the roof.
Like or Dislike: 3 3
December 26, 2013
how does this product deal with ice dams forming on a roof and spilling off into the gutter. just built a house and am having a problem with ice dams forming on my garage roof , into a valley and the gutters causing leaking inside the garage. i was thinking of adding guard covers as part of a prevention along with using a roof rake. will this product be a plus in this situation?
Well-loved. Like or Dislike: 6 0
February 14, 2014
Hidden due to low comment rating. Click here to see.
Poorly-rated. Like or Dislike: 0 10
May 1, 2014
Is there an actual installer for the long island ny area? the NY installer listed is actually in new jersey. Thanks
Like or Dislike: 1 0
June 5, 2014
You stated pro install as well as DIY. Where can I purchase GutterDome for a DIY install?
Like or Dislike: 2 0
August 29, 2014
We're a group of volunteers and opening a new scheme in our community.
Your web site provided us with valuable info
to work on. You have done an impressive job and our entire community will be thankful
to you.
Like or Dislike: 1 2
April 26, 2015
Can we buy your product and install it ourself. We live in Iowa.
Like or Dislike: 1 0
May 27, 2015
I bought Gutterdome and works until you have issues like a piece came off and clogged up the gutters. Wayne/CEO sold me the products stating the great warranty. I've called 4 times to his cell, texted 2 time and 4 emails. No replies. Now 3 stories high I have to hire someone to unclog gutters and replace piece that came off. I mostly upset that the CEO would lie directly to me on the services he provides and hides from a phone call being a state away from me. Just not good business.
Like or Dislike: 3 1
June 18, 2015
I put your website of impartial gutter cover reviews thru the Internet Wayback Machine & saw that from June 2010 to April 2012 you rated GutterGlove highest in Protection Coefficient, Strength, Water Throughput, Durability + gave it 5 stars while calling it the best gutter guard system.
In June 2012 you then chose Gutter Dome as Best Gutter Guard System & changed your opinion of GutterGlove by reducing your rating of all categories listed above.
I'm just curious how your testing methodology suggested the changes? Did the GutterGlove actually lose strength, durability, etc. ?
I'll look forward to reading your follow-up post.
Tyson M.
Well-loved. Like or Dislike: 5 0
June 26, 2015
The owner of this site switched from being a gutterglove dealer to a gutter dome dealer at that time.
Like or Dislike: 4 3
July 7, 2015
Looking for installer/sales in SE Pennsylvania
Like or Dislike: 0 0
September 2, 2015
You got my attention, so I took a look at your videos and information.
"You have a hole in your swing." Have you ever heard that line. Mr. Baseball.
Anyhow, you have a huge weakness in your product. The idea of gutter protection products provide better "protection" than your product. It has to do with the protection of the house more than just cleaning your gutter. Any ape can clean a gutter quickly and easily–and cheaply! I guess that's why you named it as you did?
I am not going to demean your product and tell what the hole is, your customers will find it.
Like or Dislike: 0 1
October 3, 2015
Would not repeat, even for half the price!
Like or Dislike: 0 0
October 3, 2015
Why wouldn't you repeat gutter dome even for half the price? I am considering hiring them to install gutter dome and am curious what you found wrong? Thank you.
Like or Dislike: 0 0
Add a Comment
May 13, 2012


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Unable to communicate and not knowing how it happened, Hannah searched for an answer. After several months, she visited the NorthShore Voice Center and her life changed.
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Sports-luxe is a key trend for SS12, so race ahead in the style stakes with Jimmy Choo's suede and patent-leather 'Tokyo' sneakers. Combining a high-top cut with sweet star-shaped eyelets, this comfortable pair is a fabulous blend of cool and chic. Wear yours to run errands in the city, adding a printed scarf and neon-bright shorts for a fresh, fun look.
Jimmy Choo taupe Tokyo sneakersSuedePatent-leather panels, designer tag at back, rubber soleLace-up through front
Product code: 183955 - Need help? Contact us


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Prepare as directed, using Reduced Fat OREO Cookies, COOL WHIP LITE Whipped Topping and your favorite 2 flavors frozen yogurt.
Dessert can be stored in freezer up to 24 hours before serving.
You'll know it's a special occasion when you get to enjoy a serving of this delicious ice cream cake!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this cake for a work party and it was a hit! I made two small changes: I used a 10" spring form pan (larger than this recipe calls for) so it required a little more of all the ingredients (I just kind of eye-balled it). I also skipped the hot fudge on top in favor of miniature chocolate chips instead. Everyone loved it, and I will probably make it again for a family birthday later this month.
I made this to take to my child's school for his birthday. I modified by making "cupcakes". I placed cupcake liners in a muffin pan. Next, placed an Oreo cookie in bottom of each muffin cup. then followed recipe by scooping a layer of ice cream, whipped topping, Oreo crumbs, ice cream, and finally whipped topping again. Drizzled each cupcake with hot fudge before taking to school. The hardest part was keeping it frozen while transporting. Kids and teachers all loved it.
K:9827v2 :75140


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Coffee Nut Drop Cookies
Once you have the coffee syrup made, the rest of this recipe is easy. And you can use the left over coffee syrup for drinks, over ice cream or whatever. Yum!
Sift flour, salt and baking soda. With mixer on low speed, mix in the flour mixture alternating with 4 tablespoons of coffee syrup until well blended. Stir in pecans.
Drop heaping teaspoonfuls, two inches apart, onto greased baking sheets. Bake in a preheated 375-degree F oven for 10-12 minutes until lightly browned. Cool on wire racks.
In a small bowl, combine confectioneries sugar, remaining 1/4 teaspoon vanilla, remaining 2 tablespoons coffee syrup and milk until smooth and consistency of a thick glaze. Spread glaze over the cooled cookies.
Yield: About three dozen cookies
Coffee Syrup
Store syrup tightly covered in refrigerator, up to one month. Use to flavor milk drinks or over ice cream.


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Four-year anniversary of the Lilly Ledbetter Fair Pay Act, as seen on Twitter
Today is 4 year anniversary of Lilly Ledbetter Fair Pay Act becoming the law of the land. #PaycheckFairness— Barbara Mikulski (@SenatorBarb) January 29, 2013
Proud to cosponsor #PaycheckFairness Act again this Congress. Too few women get paid equally for doing the exact same work as a man. #netDE— Senator Chris Coons (@ChrisCoons) January 30, 2013
Proud to stand w/ @lilly_ledbetter 4yrs ago & proud to continue fight towards #PaycheckFairness w/ @senatorbarb. -PM twitter.com/PattyMurray/st…— Senator Patty Murray (@PattyMurray) January 29, 2013
As a father and husband, #PaycheckFairness isn't about politics. It's about respecting women enough to treat them equally. Basic fairness.— Senator Chris Coons (@ChrisCoons) January 30, 2013
Join me to support #paycheckfairness & demand equal pay for equal work once & for all! #talkpay twitter.com/SenatorBarb/st…— Barbara Mikulski (@SenatorBarb) January 29, 2013
As we mark the 4-yr anniversary of the Lily #Ledbetter Fair Pay Act, we reflect on the inroads made and the work that continues— Office of Sen. Coons (@SenCoonsOffice) January 29, 2013
In DE, the median weekly pay for a full-time worker 16 yrs & older is $888 for men but only $737 for women. #talkpay— Office of Sen. Coons (@SenCoonsOffice) January 29, 2013
#FairPay is about economic security for our families. #PaycheckFairness Act would be a huge step toward equal pay for equal work. #talkpay— Kirsten Gillibrand (@SenGillibrand) January 29, 2013
The Fair Pay Act narrowed the pay gap, but hasn't closed it. That's why @senatorbarb authored the Paycheck Fairness Act last Congress— Senator Harry Reid (@SenatorReid) January 29, 2013


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Releases @ TCC
TCC social science faculty take a look back
HAMPTON ROADS, VA (April 6, 2011) – Tidewater Community College social science faculty on the Norfolk Campus present Visions of Culture: Norfolk, April 1861 - The Way We Were.
The morning event – where Norfolk faculty members explore the city's rich history in the mid-1800s – is set for Saturday, April 9, from 8 to 11 a.m. in the TCC Roper Performing Arts Center, room 4232.
The event begins with opening remarks by George Martin, social science instructor and event moderator. A panel discussion follows with faculty members Ezell Battle, Randolph Booth-Pharr, Alan Flanders, Helena Krohn and William Reid.
For more information contact Helena Krohn at 822-1275 or e-mail firstname.lastname@example.com. For campus maps and driving directions, visit http://www.tcc.edu/welcome/locations/.
Tidewater Community College - the largest provider of higher education and Workforce Solutions services in Hampton Roads - topped 45,000 students in 2009-10. The 16th highest associate-degree producer in the nation, TCC offers more than 150 programs including business administration, culinary arts, general studies, modeling & simulation, network security, nursing, and automotive technology. Among the fastest-growing two-year institutions in the United States, TCC was founded in 1968 as a part of the Virginia Community College System. The college serves the South Hampton Roads region with campuses in Chesapeake, Norfolk, Portsmouth and Virginia Beach as well as the TCC Jeanne and George Roper Performing Arts Center in Norfolk's theater district, the Visual Arts Center in Olde Towne Portsmouth, the Regional Automotive Center in Chesapeake, and the Advanced Technology Center in Virginia Beach. Forty-five percent of the region's residents attending a college or university in Virginia last fall were enrolled at TCC. For more information, visit www.tcc.edu.


text: Men's Thai Fisherman Wrap Yoga Pants by Marzipants £36$78.01€53.27$59.22 12 customer reviews(12) In stock free gift wrap £18.50$40.08€27.37$30.43 delivery to United States Receive this item 5-10 working days from dispatch International delivery available colourcolour (required)BlackWhiteGreyBlueRedLimited Edition Purple (+ £5)Black - Extra Long (+ £2.50)Blue - Extra Long (+ £2.50)Grey - Extra Longcolour (required)BlackWhiteGreyBlueRedLimited Edition Purple (+ $10.83)Black - Extra Long (+ $5.41)Blue - Extra Long (+ $5.41)Grey - Extra Longcolour (required)BlackWhiteGreyBlueRedLimited Edition Purple (+ €7.39)Black - Extra Long (+ €3.69)Blue - Extra Long (+ €3.69)Grey - Extra Longcolour (required)BlackWhiteGreyBlueRedLimited Edition Purple (+ $8.22)Black - Extra Long (+ $4.11)Blue - Extra Long (+ $4.11)Grey - Extra Long quantity by Marzipants Location: London, GB read seller's profile see seller's complete range more items from this seller Men's Casual Yoga Trousers £30$65.01€44.39$49.35 Capri Style Trousers For Yoga Wear £30$65.01€44.39$49.35 Organic Cotton Women's Yoga Trousers £36$78.01€53.27$59.22 Pure Cotton Trousers For Babies & Todlers £32$69.34€47.35$52.64 Vintage Kimono Travel / Business Card Holder £16.50$35.75€24.41$27.14 Unisex Child's Thai Fisherman Trousers £26$56.34€38.47$42.77 view all you may also like PRODUCT DETAILS CUSTOMER REVIEWS DELIVERY RETURNS free gift wrap eco-friendly ask seller a question save for later A pair of luxury, organic & ethical Thai fisherman trousers with a unique wrap around design. Perfect for yoga, travel & relaxing at home. A modern take on a traditional design, Marzipants are a tailored, handcrafted collection of stylish trousers which you can use for just about anything! They offer a relaxed, flattering fit and are designed for a whole range or movement, making them perfect for yoga, martial arts or simply relaxing at home in. They are made from the softest, GOTS certified organic cotton and come in a range of classic colours. Each pair features our embroidered logo, a deep side pocket, belt loops, tags and is presented in a handy travel roll. Marzipants are also available in women's, baby and children sizes. Available in: Black, Grey, White, Blue, Red & Limited Edition Purple. For orders of 10 pairs of more, we can embroider your trousers with your own logo or message. Ideal for yoga schools, yoga teachers, spa's, retreats, hotels & stag / hen do's. Please contact us for details. made from: Our luxuriously soft cotton is from GOTS certified sources, so you know the raw cotton has been farmed giving consideration to the environment without the use of pesticides and chemicals. We use AZO chemical free dyes, which are much safer to wear on your skin & we only use biodegradable packaging. Our trousers are designed by Maree in London & crafted in a small, fair-trade factory in India who work closely with NGO's & farmer groups & who contribute to the socially, financially and physically underprivileged. We think it's the people & the story behind our clothes that makes them so special. Care Instructions: Marzipants can be machine washed at 30 degrees. dimensions: Marzipants are pretty much one-size fits all. The wrap around design is a fun and unique style with a very wide waist, where the additional material is wrapped around the waist and secured with an attached belt. This means the trousers are tailored to fit you and so, incredibly comfortable. UK Size 8-18. Max waist width is 110cm / 44 inches.REGULAR - Max leg length is 105cm / 41 inches (measured from the hip).EXTRA LONG - Max leg length is 120cm / 47 inches (measured from the hip). You can make the trousers shorter by folding over more material at the top, or longer by folding less. They can be worn low on the hips, high on the waist, loose or tight & are designed to hang just below the ankle. product code: 204271 12 customer reviews Thu 20 Nov 2014 Very good so much that I brought more and would recommend others to do so too! Mon 09 Jun 2014 No comment supplied. Thu 14 Nov 2013 These as soooooooo comfy Sun 03 Nov 2013 No comment supplied. Sat 31 Aug 2013 Expensive compared to other Thai pants I have subsequently found on line Marzipants's response: Thanks for your feedback and we're sorry to hear that you're a disappointed with the cost of your purchase. Our products are carefully priced and we always offer the lowest price possible. Please bear in mind that we use the finest quality, natural cotton, all our trousers are artisan pieces, that are hand made by a small co-operative & we use recycled, natural buttons. All this increases the time and care we invest in creating our trousers. We aim for customer satisfaction at all times, and we are sorry to hear that you were not completely happy with your order. Please contact us via your order enquiry if we can assist you further. Fri 23 Aug 2013 Great trousers , superb quality. Well worth it. Delighted ! Sat 16 Feb 2013 maybe a bit expensive but still good Thu 31 Jan 2013 No problems, quick delivery Thu 31 Jan 2013 No comment supplied. Wed 23 Jan 2013 Very comfy, lovely colour just great for lounging about the house Mon 14 Jan 2013 No comment supplied. Fri 11 Jan 2013 Great Christmas present for my husband who has worn them at almost every opportunity when relaxing at home. He searched you tube for helpful demonstrations on how to fasten them! see all customer reviews hide some customer reviews read about our product rating system ratings guide trusted independent customer feedbackforum excellent bad good poor This product is dispatched to you by Marzipants. MAINLAND UK order now and receive this item on or before price Two Day Delivery Thursday 8 October £3.95$8.55€5.84$6.49 Express Next Day Wednesday 7 October £4.95$10.72€7.32$8.14 Express Next Day 1pm Wednesday 7 October £6.95$15.06€10.28$11.43 Saturday Delivery Saturday 10 October £12.95$28.06€19.16$21.30 Free Delivery Saturday 10 October FREEFREEFREEFREE NON-MAINLAND UK estimated delivery price Highlands & Islands of Scotland 2-5 working daysfrom dispatch £2.75$5.95€4.06$4.52 Northern Ireland 2-5 working daysfrom dispatch £2.75$5.95€4.06$4.52 Other UK Islands 2-5 working daysfrom dispatch £4.95$10.72€7.32$8.14 INTERNATIONAL DELIVERY estimated delivery price Western Europe 2-5 working daysfrom dispatch £11.50$24.92€17.01$18.91 Rest of Europe 5-10 working daysfrom dispatch £11.50$24.92€17.01$18.91 USA & Canada 5-10 working daysfrom dispatch £18.50$40.08€27.37$30.43 Asia & Australasia 5-10 working daysfrom dispatch £19.50$42.25€28.85$32.08 Rest of the world 5-14 working daysfrom dispatch £19.50$42.25€28.85$32.08 You have 28 days, from receipt of cancellable goods, to notify the seller if you wish to cancel your order or exchange an item. Please note: goods that are personalised, bespoke or made-to-order to your specific requirements, perishable products and personal items sold with a hygiene seal (cosmetics, underwear) in instances where the seal is broken are non-refundable, unless faulty. Read more about our returns policy.Should you choose to return or exchange your order you will need to deliver the item(s) to the UK, where this seller is based. Marzipants's return policy