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Chocolate Cupcake Cones
- Prep Time: 15 min
- Cook Time: 28 min
- Ready Time: 90 min
- Yield: 2 dozen
- 1 package Pillsbury™ Moist Supreme® Devil's Food Premium Cake Mix
- 1 cup water
- 1/2 cup Crisco® Pure Vegetable Oil
- 3 large eggs
- 24 ice cream cake cones (about 2 3/4-inches tall with flat bottoms)
- 1 (13.5 oz.) can Pillsbury™ Easy Frost™ Decadent Chocolate Fudge Flavored No-Fuss Frosting
- Decorator sprinkles
Preparation Directions
- HEAT oven to 350°F. Prepare cake cake according to package directions using water, oil and eggs. Spoon 3 tablespoons batter into each cone. (Do not overfill.) Stand cones upright in muffin cups.
- BAKE 25 to 28 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.
- PRESS nozzle of frosting to make a decorative swirl on top of each cupcake cone. Top with decorator sprinkles.
Nutritional Information Per Serving
Serving Size (1 of 24 cupcakes), Calories 210 (Calories from Fat 80), Total Fat 9g (Saturated Fat 2g, Trans Fat 1g), Cholesterol 25mg, Sodium 250mg, Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 18g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.


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SPRING GLEN - The daughter of Anton and Viola Skriner and wife of Steve Rosenberg, Toni Louise Skriner Paul Rosenberg was taken from us on Jan. 25, 2009 at the young age of 60.
Toni's early years were spent in Carbon County, graduating from Carbon High School and later graduating from the University of Utah in 1970 with high honors.
She belonged to several organizations, including the American Legion, Job's Daughters and Eastern Star Manzanita Chapter.
Even though her last years were spent in Colorado, she was the most caring and loving daughter with almost weekly phone calls to her mom.
She was a friend to everyone.
Survived by her mother, Viola Skriner of Spring Glen; her husband, Steve Rosenberg of Centennial, Colo.; her wonderful cat, Cocobelle, also of Centennial; her uncle, Henry, and aunt, Nadine Skriner of Spring Glen; aunt, Antonia Corak of Salt Lake City; and several cousins. She was preceded in death by her father, Anton; brother, Joey; late husband, George Paul; grandparents; several aunts and uncles.
Toni loved animals, especially cats. Toni's and Steve's cat, Cocobelle, was very precious to her.
Toni, it has been joyous to have watched you grow more and more special as the years went by. It was a special delight to have had a loving and wonderful daughter and wife like you. Love, Mom and Steve.
At Toni's request, there will be no services. Family will be at the Mountain View Cemetery in Helper on Friday, Jan. 30, at 11 a.m. for a graveside service. Friends are welcome to attend. Arrangements entrusted to Mitchell Funeral Home of Price.
In lieu of flowers, a donation to the Susan G. Komen Breast Cancer Foundation or to pain research would be most appreciated.

subset: commoncrawl


text:
F-1 Student Post-Completion Opt Responsibilities
All F-1 students on post-completion OPT must report the following to the ISO at firstname.lastname@example.com within ten days of any change:
- Any change in residential address and email address
- Any change in employer
- Any change in employer address
- Any interruption in employment
In addition to the above reporting requirements:
Students in the 17-month STEM extension must report the following at the time of extension and every six months thereafter to the ISO at firstname.lastname@example.com:
- Current residential address and email address
- Current employer (or report an interruption in employment)
- Current employer address
- The student must instruct his/her employer that the employer must also report periods of unemployment directly to the ISO.
A loss of f-1 status will result from:
- Failure to provide the ISO with information about a change in address or employment within ten days of any change
- Failure to report address and employment information to the ISO at the initition of any STEM extension and every six months thereafter
- Unemployment for an aggregate of 90 days during the initial OPT period
- Unemployment for an aggregate of 120 days during the intitial OPT period and any STEM extension
DHS Provided Chart for Employer Information
|Employed by one employer
|Provide your employer's name and address
|Multiple employers
|List all employer's names and addresses, indicate which employer is your primary employer
|Indicate you are self-employed and give the business address (which can be the same as your personal address)
|Students with performing arts degrees who have multiple short-term jobs (gigs)
|If self-employed, indicate this as "Self-employed performing arts student." Follow the directions below for sending your DSO a list of gigs on a regular basis. If working for an agency, indicate the agency as the employer and list the agency's address.
|Not currently employed
|Indicate "none" for the employer
Also see F-1 and J-1 Travel


text:
Georgetown Law Prof. Milton Regan will deliver Ely Fellowship Lecture Feb. 23
Georgetown Law Professor Milton C. Regan, Jr. will deliver the John Hart Ely Fellowship Lecture on Professional Responsibility on Monday, February 23, 2009, at Yale Law School. Professor Regan will speak on "Legal Counseling and Conflicted Citizens: The Case of Tax Practice." The lecture will be held at 4:30 p.m. in the Faculty Lounge. It is open to the Yale Law School community.
Milton C. Regan, Jr. is Professor of Law and co-director of the Center for the Study of the Legal Profession at the Georgetown University Law Center. His work focuses on ethics, law firms, corporations, and the legal profession. He is the author of Eat What You Kill: The Fall of a Wall Street Lawyer, co-author of the casebook, Legal Ethics in Corporate Practice, and the author of numerous articles and book chapters. Before joining Georgetown, Professor Regan worked as an associate at Davis Polk & Wardwell and clerked for Justice William J. Brennan, Jr. on the U.S. Supreme Court and then-Judge Ruth Bader Ginsburg on the U.S. Court of Appeals for the D.C. Circuit.
He holds a B.A. in Political Science from the University of Houston, an M.A. in Urban and Regional Planning from the University of California at Los Angeles, and a J.D. from Georgetown University Law Center.


text:
I've never been a fan of the stark white trainers look, but I might be willing to put aside my hesitancy regarding white sneakers for the Dsquared2 Green Stripe Suede Runners. It's amazing what a little dash of green can do – just five stripes down the sides and a little touch at the heel, and white sneakers are looking a whole lot more appealing. (Price: $500.00 BUY)
Style / Men's Shoes


text:
installed the latest centos 6.2 with the CR package (continuous release), installed freenx
disabled selinux and iptables
when i try to start an NX session the session will either die saying 'session startup failed' or i will flash for a second without output.
i enabled higher logging level for trouble shoot both for session clean up and verbose /var/log/nx/nxserver.log
when i cat the 'session' in .nx/sessionname/session
Info: Agent running with pid '19079'.
Session: Starting session at 'Tue Apr 17 00:17:50 2012'.
Info: Proxy running in server mode with pid '19079'.
Info: Waiting for connection from '127.0.0.1' on port '5105'.
Info: Accepted connection from '127.0.0.1'.
Info: Connection with remote proxy completed.
Info: Using ADSL link parameters 512/24/1/0.
Info: Using agent parameters 5000/10/50/0/0.
Info: Using cache parameters 4/4096KB/16384KB/16384KB.
Info: Using pack method 'adaptive-7' with session 'kde'.
Info: Using product 'LFE/None/LFEN/None'.
Info: Using ZLIB data compression 1/1/32.
Info: Using ZLIB stream compression 4/4.
Info: Using cache file '/user/mmacneil/.nx/cache-kde/C-E1BB1B1C1E0A392CC449B4CA3BD7895B'.
Info: Listening to X11 connections on display ':1105'.
Error: Aborting session with 'Unable to open display 'nx/nx,options=/user/mmacneil/.nx/C-ottlogin18-1105-E8119CB39CE0EC7A28A7656C23CC74BA/options:1105''.
Session: Aborting session at 'Tue Apr 17 00:17:51 2012'.
Session: Session aborted at 'Tue Apr 17 00:17:51 2012'.
Warning: Signals were not blocked in process with pid '19079'.
Info: Your session has died before reaching an usable state.
Info: This can be due to the remote X server refusing access to the client.
Info: Please check the authorization provided by your X application.
Info: Watchdog running with pid '19127'.
Info: Waiting the watchdog process to complete.
What is blocking the session from starting properly?
Thanks in advance for the help.


text:
Reviews for Mecca
by Heidi
10 days ago
My second time dining at Mecca. Late night dinner and I ordered just the Organic Rotisserie Chicken Breast. On a previous occassion, I had ordered Mecca platter for two, cocktail, Crisy pork belly, and a dessert - creme burlee I believe. I wasn't particularly raving about any of these dishes but the Chicken Breast dish I had most recently was absolutely delicious. Could not be faulted. 😍😍. Our waitress, Natasha was also so lovely.
by Robyn De Vega
14 days ago
Nice atmosphere. Came on a Saturday night around 6pm. Dime lighting making it very romantic. Food was lovely, I had the hapuka, not the tastiest dish I have had but the pork belly was amazing and lamb shanks was okay, they are rather light on the seasoning though. Dessert, maple walnut cheesecake... YUMMMMYYY!!! But the apple crumble with ice cream, rather sweet.. BUT mixed with the ice cream it was divine! Wine superb range.
by Arifah Wright
20 days ago
Went to Mecca for brunch on a Sunday and ordered eggs any style and asked for an omelette. Only to be told the chef is busy and they don't do omelettes on the weekend, only during the week. WTF? Very disappointed.
by Ryan Harami
26 days ago
Service was amazing, food was amazing, dessert was amazing, wine was amazing. A must visit. Pork Belly was incredible, and catch of the day Snapper was incredible
by Kat M
29 days ago
We visited Mecca this morning for breakfast, as it was one of the only places open along the viaduct. I had the classic breakfast which was extremely pricey at $26. The breakfast was nothing special and was pretty standard cafe food (apart from the price!). I had a fresh beetroot and carrot juice which was nice. At $140 for breakfast for 4 people, we wouldn't return as there are plenty of nicer cafes in the city area for similar or lower price.
by Kirsty Cardy
one month ago
Great location with a relaxed atmosphere and good service.
I visited for breakfast on a weekday with a colleague, when it was relatively quiet. Being one of the only places in the Viaduct open, the choice was more by default, but Mecca provided a good option as we could chat and enjoy the view.
The potato hash cakes were generous in size with fresh smoked salmon. They could have done with a little more flavour - fresh herbs perhaps, but all together with a bit of avocado and hollandaise the dish was rich, but came together nicely.
I'm keen to go back and try the lunch and dinner menus.
by Kelvin Hilton
2 months ago
Dined in for one of their 6 course degustation sittings . Enough variety to make it an experience and a pleasant one at that . A couple of stand out items being the pork belly and the Eye fillet. My daughters apple crumble was a desert to desire also .
Service was up with the best.
Its a pity the bathrooms are of such a low standard and quite out of place.
by Dan
2 months ago
I've eaten at Mecca (viaduct branch), several times now and I always leave with a happy tummy. I aways order the stuffed chicken breast - it's delicious! it comes with a sweet kumara mash. I ordered a side of fries, these are chunky fries, which come with tomato sauce; I prefer aioli, so I asked and the waitress who was more than happy to sort something out for me. The food came quickly. The staff are very attentive and friendly, they top your water up without asking (how it should be). Mecca has a warm atmosphere, with plenty of seating outside (as well as in) with gas heaters under cover. The only downside (very minor problem) is that, with the bars around the viaduct, some of the noise can be heard from rowdy bar patrons (as we experienced on a Thursday night). The prices are great and staff are happy and genuine - we always have fond memories of Mecca.
by Amber Holyoake
3 months ago
Atmosphere: Mecca is in a lovely spot on the Viaduct, tucked away in the corner with a view of the boats. The atmosphere was light and upbeat, felt a little more casual than other places nearby which was nice.
Service: The service was good, but quite intense. My partner and I only had dinner there but we must've been approached about 10 times by our waiters. It was nice that they wanted to check that everything was okay and to inform us about our meals but at the same time it felt like one was butting in on the other, we had the same glass of wine delivered by each of them. I typically wouldn't mind too much but I think they had quite bad timing which made me really notice it.
Food: One of the interruptions from the waiter was to tell me that the meal I had ordered wasn't available, and that's understandable because they'd had a busy day. I wanted the Garlic Prawns and Mango salad but had to order the Savannah Scotch Fillet and my partner had the Prawn and Scallop Fettuccine. I was not overly in love with my meal, the steak was quite fatty in places and the side salad had so much vinegar it tasted like soggy Salt & Vinegar chips by the time I was half-way through. My partner seemed to enjoy his but both our meals were lukewarm when they were served which wasn't the best.
I wouldn't go back in a hurry but I'd give it a second chance at some point.
by Billie Cole
3 months ago
Visited here with my partner a week or so ago. Made a reservation and were greeted by friendly staff on arrival. Was a very cold night and we were sat outside, whilst the inside was empty. Had a garlic bread to start with which was lovely. Mains we had the chicken and the pork belly. Both were pleasant, although maybe a little overpriced as both were just the meat along with a sauce and purée. Overall fairly happy, although would visit another restaurant next time.
by Pankaj Kini
4 months ago
So a friend spots a 6 course degustation voucher for Mecca and we decide to give it a go. 6 courses for less than $50 can't go wrong right.. to our pleasant surprise it gives you a lot more :)
We arrive at the restaurant and the person who greets us instantly makes a great first impression. He sits us at our choice of table introduces the menu and the waiter - its been a while since I've seen a server this good.
We start with seared tuna which is good and a perfect start.
Second is a pie (goat cheese and vegs wrapped in filo pastry) and its decent.
Third is the lamb cutlet which is a stand out dish - succulent meat with a flavourful rub on it cooked to perfection and the yoghurt sauce is a marriage made in heaven. We even pick up the bones to scrap off the last bit of meat on it. BEST DISH OF THE NIGHT.
Fourth is a pork belly with kumara mash with apple sauce - not a huge fan of the sweet taste but the crackling and moist meat was amazing!!
Fifth is the steak which is again enjoyable except the slightly strong mustard bit which wasn't even on the menu. Don't know what it was doing on the plate.
Last but not the least was the creme brûlée which was simply divine. A perfect end to the meal.
Overall we were all blown away by the meal. The service was perfect too not too slow and not too fast. Very friendly and efficient staff to compliment the well executed menu. We even went to thank the head chef!!
Best part is that all this cost us $63pp including a couple of drinks each - now thats SUPER VALUE FOR MONEY.
Don't be surprised if you see us again guys. Well done - it was a pleasure!
P.S. - had the head waiter come to quickly explain each course would have been a great touch to the degustation experience. Only thing that I could critic!
Sahil DawarTursy Saikia Simona Aranjo
5 months ago
Auckland is the place to find good quality, fresh and delicious food wherever you are in town.
Mecca was one of my all time favourite spots to have a meal or a cup of coffee with friends, colleagues, and family.
They offer a very straight forward menu that encompasses the best of NZ cuisine.
The Ambience is great as well, over looking the beautiful Auckland Viaduct Harbour. This is definitely the place to visit if you're visiting Auckland, or if you're a local ( if you haven't been there yet!)
by Richard Tran
6 months ago
Had the classic breakfast. Atmosphere was nice and setting but food wise the classic breakfast was quite disappointing. Would've recommended the fish and chips or something else on the menu other than that the place was quite pleasant
by Giu
8 months ago
Not sure why there are so many bad reviews, we had dinner here on a Sunday night as we wanted to eat on the harbour. We didn't have high expectations knowing how turisty and overpriced all the restaurants in the Visibility and Wynyard quarter are, but we were actually very happy with our meals. We got the goat cheese pie, the baked hapuka and the snapper: they were all very well cooked, tasty and of good size. We ordered three espressos at the end of the meal, which surprisingly were good, in the right cup and length. The service was also very good. I think next time I'm up for a meal in this area, I'll definitely be back.
by Allan William Griffin
9 months ago
we were looking forward to a great meal before a night on the town. We were shown a nice outdoor table. The menu looked great and we ordered our starters and main coarse. The starters came out and I was not to pleased with the presentation but the food tasted ok. when the mains came out . Only 2 of the three dishes were edible. The fish I had was beautifully presented and was delicious. The chicken dish was ok but the goats cheese pie was unedable and the salad was horrible. Really disappointed. When we let the waiter know he really did not seem to give a shit and my daughters were so unhappy that we were not going to try the deserts. for what we paid for the meals the food was really average. Unhappy that we still ended up paying for the pie. I am one that really never complains but I was just not impressed with service or food.
by Sally
11 months ago
It was an awful and unpleasant experience which me and my friends all agreed on. The guy who seemed to be the manager looked as if he left his manners at home because he didn't have any and rather rude. He also did not understand our order and served the wrong thing. Their smoothies..........none of us are fussy eaters or people who like to criticise, but the berry smoothies did not taste like berries at all. I wonder if they had put in like tiny two drops of berry-flavoured syrup. As we were leaving, we remembered that it was the same restaurant we visited last year which we said we will not visit again.
by Stevu
Oct 12, 2014
Ok. The location is nice and staff are courteous. The breakfast was nice , but menu quite limited. Milk was textured well in the coffee, but the coffee blend is bitter and tastes a little stale.
by Sophie Jane
Oct 08, 2014
I came here for lunch today with my mum and her partner. We were given lunch menus but asked if we could have breakfast, the waitress checked with the manager and he said that was fine. I ordered eggs benedict and asked for the bread to be subsituted for mushrooms, the waitress proceeded to try take our menus off us saying they couldnt do breakfast but I assured her we could. She then told me I couldnt subsitute the bread for mushrooms as "the mushrooms are more expensive than bread" so I just said Id have it as a side. Mum ordered poached eggs and the waitress walked away before her partner could order. I waved over another waitress who upon hearing his order told him that "even though it is on the menu we do not make it so please choose something else" if this is permenant they need to update their menus. The manager then came over and told us I could not have eggs benedict as "they didnt have any boiling water and it would take too long" so that meant mum couldnt have poached eggs either we could only have scrambled. I dont know what kind of resturant cant boil water but this was a joke so we left and went to Degree. I will not be returning to Mecca - this isnt the first time Ive had bad service here
by Alana Baker
Oct 05, 2014
Ended up at Mecca for brunch today it hate the eggs bene with a side of mushrooms was delish couldn't fault it anywhere and my sav was nice aswell. Lovely place to eat all though the French waiteress needs to take a step back was waaaaay to in your face we literally didn't have much time to chose or think for ourselves which the people I was dining with found it hard as they felt pressured. Will be back for the eggs bene for sure.
by Pol's Pot
Sep 21, 2014
This was very good. I made a lunch booking and we were rewarded with a lovely outdoor table and a friendly welcome. A nicely varied menu had something for everyone with some interesting specials explained by a very keen waiter. I took a gamble and went for the Asian-inspired seafood fettuccine with coconut, lemongrass, prawns and scallops. If ever there was a dish with the potential to go horribly wrong, it was this one but what I got was well-balanced and nicely seasoned. My only gripe would be the prawns were rubbery, usually a sure sign of having been frozen. Steak sandwich got very positive praise and disappeared in record time. Marinated olives kept us satisfied while we waited for the our mains. Great location and good value for money. Much better than the Mission Bay outlet.
by Greg H
Aug 12, 2014
Our work social club with 46 members in tow enjoyed an amazing night at Bubble Lounge/Mecca. We had exclusive use of the Bubble lounge and all took part in the 6 course degustation meal. The service was great and the food was even better. A favourite course was the sesame & pepper crusted tuna although I couldn't choose only 1, they were all divine! My co-workers wife sitting next to me takes part in a monthly degustation club and said it was her favourite to date. From our initial contact with the restaurant months in advance right through to paying the bill at the end of the night was an enjoyable experience. The staff looked after us every step of the way and catered to our every whim. All this and at a very reasonable rate, we couldn't be happier. A huge thank you to the chefs, the servers, the barmen and the management for making our midyear party a huge success!
by Liana Nicholas
Aug 11, 2014
Beautiful place to dine, amazing food and great service - in the perfect Auckland Central Location. Would highly recommend if you are looking for a place to dine on the Viaduct. We will definitely be coming back again.
by Daffodil Hawker
Jul 14, 2014
We brunched here on Saturday. I had the Moroccan eggs and my bf had the lamb wrap. We were both SUPER impressed by the food.
The eggs were delicious and if I lived in Auckland this would be my favourite brunching place. We also both had a strawberry bellini (yum!).
Great food, good service. Would highly recommend!
by Jay M
Jul 09, 2014
My partner and I had the 6-course degustation and were thoroughly impressed by the dishes that came out.
We did feel that the steak course was a bit too heavy towards the end although that may be because we were eating a bit fast.
Staff were very friendly and attentive however I was majorly let down when I noticed they didn't explain each course and how the selected wines matched each course. This was done for us at another restaurant and it really made the degustation experience more enjoyable. I also felt that only 2 of the wines had matched the assigned dish and that the Chardonnay could be substituted with something else..
Overall it was a good night out but it would have been great if more training was provided to the staff to explain the courses and matching wines.
by Katrina Banks
Apr 26, 2014
Lunch - Mecca - 24th April 2014
The Lunch was excellent. Had Garlic Bread to start, then Snapper as the Main, Coffee to finish. Food was extremely tasty and of a first class standard.
The service was excellent. Orders taken on time and never had an empty water glass or wine glass.
When you get service like that you do not mind what you pay.
The location is ideal as it is by water and has a pleasant outlook.
Katrina Banks
by Becky D.
Mar 28, 2014
Great spot for being amongst it all. Had been here several times just for coffee and wanted to sample their dinner menu after speaking with the Maitre d on a previous visit. Friday evening quite busy but the service was timely, food very nice with good sized portions. Lots of competition around here of course but would certainly dine there again.
by Kim Hagan
Mar 16, 2014
I don't usually feel compelled to write reviews, however, in this case I think it is necessary.
While I expect to pay a premium for the location, I hate sitting through a meal thinking I have been ripped off.
The food was okay only but way over priced, for example $23 for creamy chorizo mushrooms and extra if you wanted toast. Father in Laws Classic Breakfast $26 and underwhelming.
Coffee was ok, but a small cup for $4.50.
Service staff were nice.
Won't be rushing back.
by BD2717
Mar 09, 2014
Nice place with good & friendly service. The OMG muesli is great. Will be back
by Kim Ormsby
Jan 20, 2014
Came here for dinner with friends, and right from being seated, the wait staff were attentive and friendly. Great Service. Water came quickly and so did our drinks.
Once we ordered , we didn't have to wait long, my partner and I ordered the Shared Entree Platter, with Salmon Skewers, Scallops and Squid and it was beautiful. For our mains, I ordered the Prawn and Scallop Fettucine and it was devine, very tasty, my partner had the Hapuka with the Pastry on top, which he was a little surprised, however he said it was ok. My friends had the Pork Belly and Chicken Lasagne and they said it was devine. Was so full could not have dessert, however friends had the Creme Brulee and said it was delicious. I had a flat white and it was one of the nicest coffees I had tasted in a while.
Thanks for the lovely evening, we were celebrating our anniversary, so it was so nice to go to a lovely restaurant. Will be back.
by RaeRae Johnson
Jan 13, 2014
My partner and I had a deal voucher for the 6-course degustation menu, and because we don't eat red meat, we had the vegetarian degustation. In my opinion, cooking with meat is EASY and it takes a real chef to cook without meat, and make a meal interesting and tasty. So I take my hat off to the chefs at Mecca who served up an absolutely delicious 6-course vegetarian menu. The food was simply divine!
We've had a few degustation dinners around various restaurants in Auckland, and we're often left feeling hungry and in need of a burger on the way home! But the meal at Mecca was more than enough! They definitely were not shy with their portions, and I even found myself struggling by the 5th and 6th courses.
We'd also like to thank Alexis and Lily our wait staff as they were extremely friendly and helpful. Alexis kept an eye on the table and ensured our glasses (both wine and water) were never empty.
We had a fantastic night with great wait staff and an awesome meal! We would recommend Mecca to anyone.
by Maggie G
Jan 12, 2014
Mecca at the Viaduct seemed to be the only place open for brunch so we sat amongst the cheeky sparrows(they'll actually land on your plate if you let them!), and ordered the big breakfast, blueberry hot cakes and coffee. The BB with scrambled egg was standard, but well presented and a generous serve and the bacon was crispy. The hot cakes were beautifully served with fresh fruit- grapes orange banana and watermelon, but the cakes themselves were a bit dense and the blueberries few and far between. The coffee was excellent, the service efficient and friendly, and overlooking the boats in the Viaduct Harbour is a pretty good place to be
by Katherine Barrow
Sep 16, 2013
Having been impressed with Mecca a few years ago, I decided to make a booking for brunch to celebrate my mom's birthday. However, it would appear that the cafe's standards have slipped drastically in the past few years.
Our waiter was extremely brief and dismissive, cutting off our sentences as if he didn't have time to stand and listen to what we were saying. The coffee was burnt and my tea was lukewarm and weak. When the meals arrived, two of them came without the toast that was listed on the menu. Although we asked for this twice, it only arrived once we had finished eating, and even then was one very thin, measly little slice of bread. The chips in the fish and chips were cold and under-cooked, and the fish batter was so tough I could not cut through it and tasted old and stale. On top of all this, the staff were far from gracious, and the blaring saxophone music made it almost impossible to hear each other.
The Mecca that I knew, served beautiful, well-crafted meals and employed a lovely, accommodating staff. The meals and service we received on Sunday were nowhere near this standard.
by Vel
Jun 17, 2013
Shocking...I've never felt so ripped off in my life. I bought a half price voucher for the degustation menu and left a restaurant hungry for the first time in years (the last time this happened it was because I couldn't tolerate undercooked meat). Do Mecca UNDERSTAND what a degustation menu is? Yes its supposed to be a 'tasting menu' however there are also usually interesting hors devours served between the courses - these did not feature anywhere in the Mecca servings. NEVER should a diner leave hungry because of miniscule servings other 5 star places may serve small dishes however to be served a 'steak' the size of a tablespoon takes the cake! That is NOT a steak and my boyfriend who loves his meat was disappointed on this special occasion (his birthday). Definitely not worth the $110 spent on the voucher much less the claimed value of $220. The heating outside should not be varied once you seat customers - unless they ask for it to be changed. Freezing outdoors in winter is not a pleasant way to enjoy a meal. The wait staff's attentiveness was the only redeeming factor in an otherwise scream worthy experience.
by Deborah 'chefdeb' McCarron
Jun 14, 2013
We dined here last night using a deal voucher for their 6 course tasting menu. We were welcomed and sat down immediately in a nice warm spot and drinks arrived quickly and served with a smile.
All of the courses on the menu were well thought out, tasted amazing and the presentation was spot on.
I myself am hard to please when eating out as by profession I own a catering company and I am a personal Chef to the rich and wealthy on Waiheke Island, I was very pleasantly surprised by the high standard of food on offer at this unassuming water front cafe and recommend the tasting menu to everyone.
I washed it all down with a very well priced bottle of ice cold Gewürztraminer .
by Linda Todd
Mar 09, 2013
Had such a disappointing experience at this Restaurant, we felt (as proud Aucklanders) compelled to email a letter of complaint to Mecca head office.. 2 weeks later no response ... I take that as meaning they 'so don't care'. We are enjoying a long hot fabulous summer, the viaduct is a picture and the foot traffic fills the place to over flowing each night.... who cares if the service is bad - they don't need our return custom...
by Esther Webb
Jan 01, 2013
I don't like to write negative reviews but I am getting frustrated at the standard of cafes in Auckland and tired at paying champagne prices for lemonade standards (yes lemonade not even beer).
The food at this place should have been of a very high standard for the prices charged - it was very, very ordinary - if you want to charge like this you need to deliver and this place doesn't. The bill was well in excess of what I paid for a very nice meal at a restaurant last night and when you are paying more for what in effect was two lots of eggs on toast and some coffee, than a restaurant meal, there is something seriously wrong.
The coffee - awful - what exactly do these baristas around town think that the flat part of a flat white means. Here's a clue - it doesn't mean half a cup of foam. If I wanted half a cup of foam I wouldn't be ordering a FLAT white. Again if you are going to charge at the top end of the scale for your coffee then you need to deliver top coffee and spend the money it costs for an experienced barista. If you want to save money by employing inexperienced baristas then charge accordingly. $4.50 for a small tulip cup half full with foam is just offensive.
I wish more people would complain because while we all keep smiling sweetly and paying for poor standards then nothing will improve and NZ is being left behind other parts of the world now when it comes to Cafes.
On a positive note the servers were sweet and very pleasant.
by Dianne Brunton
Dec 21, 2012
I was looking forward to this dinner, a pre-Christmas treat - but from the moment we sat down - my bench seat had very uncomfortable rips - it was a mess. We had ordered a seafood platter with Mumms Champs and breads and dips to start. The breads and dips were fine, the Mumms good but in tiny glasses, but when the seafood platter arrived and the waiter tipped the water from the platter directly into my husband's glass of (lovely) Elephant Hill Chardonnay - things took a turn for the worse. I of course asked for a replacement glass (of wine) - the waiter came back with an empty glass - I explained that I wanted a replacement glass of wine. It was then discussed with the Manager, a glass of Church Road appeared, Elephant Hill was only by the bottle. It was not nearly as good and we sent it back, the manager then appeared with a bottle of Elephant Hill and replaced the glass, finally. In my opinion this should have been the first response. The meal continued and we had a very nice and attentive waitress. At the end of the meal the same hapless waiter appeared while my husband made a visit to the bathroom (which was by the way bus station quality!) and removed the platter, the result was water all over the table and I had to quickly move out of the way to avoid being drenched.
Just appalling for a restaurant that charges what it does. No table clothes, dreadful services (salt shaker didn't work - we had to borrow from the neighbours) - I will never visit this place again.
by Jerry Hart
Oct 16, 2012
What has happened to Mecca? Have not been there in a while but expected what we usually received - good food and good service. This time we were disappointed in both. My steak was overdone and tough and the side was cold. Waited far too long for a second round of drinks. Will need to do better to survive in the viaduct.
by Gem .
Sep 08, 2012
Went here on a Friday night last week, was looking forward to it as we used to come a lot but hadn't been in a while. To start with the service was very poor, there was one person who was great and it was the English waitress. Ten minutes after being seated we still hadn't been given drink or food menus, we wanted to order drinks straight away. I had to get a waiter's attention, asked him for menus and he was rude and said I'll get your waiter, then didn't bother to get any waiter or a menu, how hard is it for him to grab the menus. Then another 5 mins passed and I then asked the nice lady, who was apologetic and got them straight away. Then we waited over an hour for food, and waited a very long time to have our orders taken. The food was disappointing and was not hot, only barely warm. Over all it was not like it used to be and is a shame. There are much better places out there. So we
won't be going back.
by Ian
Jul 15, 2012
Like many this is an average restaurant.. Nothing too special really and nothing to rave about or complain about.
Was a nice touch that they allowed selection from the breakfast menu at midday but they did say NO to start with..
Coffee was ok but they need to learn the difference between a Flat White and a Latte..
Pricing was good considering the location at the Viaduct, so if you are after an ok well proportioned, well cooked meal not a bad place to try.
by Sallybrown
Apr 29, 2012
Beautiful surroundings here on a nice day, good coffee, food nothing extraordinary but quite passable.
Prices are what you would expect for the Viaduct.
Good for a weekend brunch.
by Susan W
Mar 27, 2012
Service was good for a very busy Saturday night waitresses friendly and helpful, however, meal a bit disappointing.
Ordered the Eye-Fillet steak on mashed potato with mushrooms etc etc etc. The steak was ok perhaps a bit dry for a medium steak, but the most disappointing part of the meal was the mashed potato. You could taste that it wasn't real potato it was the flaked potato stuff you add water to. Very disappointing for a restaurant of this type especially on the Viaduct with lots of tourists in the area - I really expected more - like real potatoes.
I don't usually complain but felt I had to this time.
by Barbara Wilson
Nov 01, 2011
Not a place for everyweekend. For once a while it is ok. Nice view
by Bonsai
Oct 11, 2011
I went to Mecca for a Sunday brunch, and while I enjoyed it, I did not enjoy what I had to pay for it. The food was yummy - my blueberry hotcakes were very tasty indeed. But oh the prices! It is obviously priced for the tourist market - $20 for two small hotcakes is a LOT. One of my companions ordered the squid and the serving was so tiny at $17 it was tempting to think it a joke.
Recommended only if you have a lot of spare cash.
by Jason
Aug 29, 2011
I have been to Mecca before for Dinner and rated the experience as a 3/5. After going to Mecca for Brunch on Sunday, I am going to give them a 2/5. The food was horrendously overpriced for what was actually put on the plate. I ordered the grill "big" breakfast which consisted over 2 very small slices of burnt toast which was too crispy, 2 small vine tomatoes, a few bits of streaky bacon, and 3 portobello mushrooms and one chorizo sausage and 2 very small poached eggs that could have been mistaken for Quail eggs due to the size (or lack of). This measley meal cost me $24.50. Others in our group were all mortified at the small size and big cost of our meals. Among this, coffee orders were missed, the waitresses did not know whose meal belonged to which diner. I can imagine due to the location Mecca will be doing a lot of business during the RWC period. All I can say is you guys have a lot of work to do if you don't want to disappoint our overseas visitors if they dine at your establishment.
by Margaret Devcich
Aug 13, 2011
I went to Mecca with family today - we had intended to have breakfast at Wynyard Quarter but not many options for breakfast there. Mecca was exactly as it was last time we went - terrible !! The food is so basic, even the worst cook could make what they did. For such a prime position in the Viaduct and where our tourists go, it is about time they got their act together and produced quality food. I had eggs benedict $20. for which I received a basic bread muffin as the base, the ham on top was as if it was the cheapest pressed ham option at the supermarket. The poached egg was Ok but a basic hollandaise sauce on top (ie. just like at Kato's). That was it !! PS: I have never done a review like this before, but feel if no one complains, it will not change !!
by David Boshier
Jun 07, 2011
The service is quick and efficient. There are plenty of tables outside that allow you to look out over the boats in the harbour.
My Bruschetta was fresh and the coffee hit the mark. Great place if the sun is out.
by Jess R
Feb 11, 2011
I have been to Mecca many times with my boyfriend and every time it has been such a fantastic experience. I work in the hospitality industry and have done so for 7 years now and Mecca staff continue to impress me every time I visit.
The service is friendly and efficient, the atmosphere is always fantastic, and the food is just to die for. I have never had a problem with the food at Mecca and the two of us always really enjoy dining there.
Keep up the good work Mecca Viaduct! :)
by Jose K
Jan 10, 2011
The service was appalling.
I was here for lunch with a girlfriend and she agreed the nonchalant attitude of the waiters and waitresses was off-putting (to say the least).
We walked up the stairs and stood there waiting until one male waiter decided to walk over.
He chose a table for us which was squashed up next to a pillar.
The service just got worse from there.
I ordered water three times to no avail. First from the waiter who seated us, then a blonde waitress who completely ignored the request, finally the first waiter who begrudgingly filled up our glasses.
To have such a location right on the Viaduct really warrants more appropriate standards of service. Especially since 2011 is the year of the Cup.
If tourists (arriving in flocks later this year) were to receive the same treatment we did, I doubt they would leave with a positive impression of the New Zealand tourism/food industry, judging by the unprofessional manner of the staff at Mecca.
Girls and boys working there, seriously consider smiling if you really want to hold pride of place on Auckland's Viaduct harbour, the golden centre of culinary prowess.
by AngeLi
Nov 01, 2010
The food didn't really make an impact on me...but the service did...the waitress looking after us was really nice and excellent with her work...wish I remember her name so I can put it here.
I'll come back though. =)
by Siobhan Fahy
Sep 17, 2010
Our waiter was very pushy and argued with a member of the party when she politely raised an issue with her meal. I enjoyed my steak but I will not be back again.
by Ingrid
Sep 09, 2010
On booking and again on confirming booking for 11. I advised 2 diners needed a vegan option. This was apparently understood and a couple of options suggested. At the time of ordering there was again discussion re the vegan options but the meals presented were not vegan (one included chicken and one dairy!!). It became clear the waiter and chef were completely ignorant of what vegan meant. What a circus, very disappointing. I still have not had a response from the manager despite leaving a message the following day. Would not recommend.
by Michelle Stephens
Apr 28, 2010
A group of us went for a work breakfast & even though they had lost our reservation, we still got seated and orders made reasonably quickly. 7 eggs benedict with different accompaniments later & food was great. Great service, would definitely recommend.
by Bruce Mutch
Aug 06, 2009
We went here a couple of weeks ago on a Friday night. Food was excellent... backed up by great service. Definitely recommend to others.
by Joanna O\'Connor
Jan 13, 2009
I went with a friend to this restaurant last friday (Early January) and although very busy the food was fantastic.
Great service and my friend and I even considered tipping our waitress.
The set up they have includes your waitress, the person who takes the menu's away and then someone else who does drinks etc.
It appears these people don't communicate though. After dinner we asked for the desert menu and got our menu but after waiting for 15 minutes for the waitress to then take our order (and she never came) we decided we were actually quite full and payed our bill and left (without tipping).
Bummer for them.
Great food though!
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GOUVERNEUR The village is updating its sewer law to clarify its responsibilities.
The village Board of Trustees will have a public hearing at 6:30 p.m. Nov. 20 in the municipal building on a law regulating the use and installation of public and private sewers and drains.
Mayor Ronald P. McDougall was not sure how many people the hearing might attract, but questions about village services have come up in recent months. The law has been in the works for some time and is a requirement of a state Department of Environmental Conservation consent order that requires the village to improve its operation, develop a maintenance and inspection plan and come up with better overall controls.
One of the goals of the revamped law will be to make sure everyone is treated the same so that select people do not have the village work on the private part of village sewers while others are turned away. The semblance of order will give the Department of Public Works a document that makes clear what services it should provide.
Itll be much clearer. The change will be along the lines of making it fair for everybody, Mr. McDougall said. It just makes good government.
The change will remove the village from performing various sewer-related services better left to a contractor.
Theres certainly things where village government should not be competing with private enterprise, Mr. McDougall said. That may or may not have been happening.
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Leaping and Trusting: Thoughts After 365 Days of Running a Business
No one said no. Not even my parents. In fact every single person that I consulted before my partner in crime Emily and I started on the endeavor called Under Solen said something along the lines of, "Good for you. Just be ready to work hard."
A lot of people that I love and trust are big believers of leaping. Putting a whole hell of a lot of faith in yourself (and in my case, a business partner) and taking those big steps and jumps that scare you. But it's always easier said than done, which is why, in the end, not everyone does it. It's intimidating, but freeing, all at the same time.
The support network was key, and in the last year I've quickly come to understand that if you have support you can pretty much do anything you want. There are obstacles, yes, but at the end of the day, with people around you that believe in what you're doing, opting out becomes difficult. You feel required to push forward, and so you do.
I think that's why I love writing for Elephant so much. By now, we all know the Ele mantra by heart: "kick the print, harness the power of social networks and build an independent media source that's both dynamic, interesting and powerful." That might not be verbatim, but if there's one thing that I've learned in the last year of writing for Waylon it's that leaping is very important.
A good friend wrote an excellent post on Elephant recently:
For some odd reason, this year I might have convinced a handful of people to quit their jobs in this bad economy to jump wildly into freelance.
Why would someone take this ridiculous leap? Why would I even suggest it?
The lines will start to blur. Things you separated in the past such as vacation and work or time off and overtime will become obsolete. Days of the week will mean nothing more then people don't answer emails and the post office is closed on this random thing called "Sunday."
Your creative, searching eyes will widen so much that you are able to capture inspiration and motivation from every aspect of your life.
The post got me thinking…
There are a lot of things that I've learned over the last 365 since taking the initial leap.
Trust your partner (and if you're solo, trust yourself)
If you've got a partner in crime (or as Allie calls it, your "other") listen to them, cherish them, trust them and thank them on a daily basis. If you're on your endeavor solo, find that person in your life that supports you no matter what and can be your sounding board. Ideas always sound better when you can brainstorm a bit.
Let go
Being a control freak, this has been the hardest, but the most important lesson. Some things are important and others are less so. Choose your battles and put your energy to where it's most needed. The small stuff can wait.
Accept that you will make mistakes
It's part of the game. Get used to it. And don't beat yourself up for mistake #265,365. You're sure to make plenty more.
Just say yes… but learn when to say no
Be open but don't give away too much. Find balance, and on the days when you think you can't find it, do your damndest to make sure you do.
Drink ample amounts of coffee, water and wine
Enough said.
Work with people that kill it on a regular basis
As long as you're inspired you'll be motivated to do better. That's my definition of success; being happy with what you do and always improving on it. Surrounding yourself with people that are committed to what they do is one of the best ways to do so.
Find time for daily creativity
Doesn't matter what industry you're in, if you don't give your brain time to think, imagine and be open to possibility, you'll never move forward.
Find those that are doing a similar thing and commiserate
"I'm totally overwhelmed and stressed out," has been a common feeling over the last year. There are two responses to this:
"But you're running your own business, you have nothing to complain about"
"Yeah, I understand."
The latter comes from those in the know, those that understand that even when you pursue your passions things can get hard, and that you need someone to pat you on the back, tell you you're doing a good job and then give you a swift kick in the pants to make sure you continue on. At Under Solen, Emily and I have a solid group of amazing 20- to 30-something women that are all in situations of a similar nature. Doing their own thing. Some days running into feelings of self-doubt and other days dancing in front of the bathroom mirror because things feel so good. These people know, and it's good to keep them around to put things into perspective.
Sometimes I think to myself "holy s*** we run a business." You'd think that waking up every morning and answering emails, sending out invoices and signing contracts the idea of being in charge wouldn't be such a novelty. But I still get that inner feeling of butterflies, normally on a weekly basis. It's why we keep doing what we do, and as long as we keep learning, being inspired and working with people that are working towards the common good, we'll stick with it.
Incorrect source, offensive, or found a typo? Email us (please put title in subject bar of email so we'll be able to fix). Or do you want to write for Elephant?
{Waylon H. Lewis C Enterprises 2015: Use Rights in perpetuity. Ownership remains with author.}
2 Responses to "Leaping and Trusting: Thoughts After 365 Days of Running a Business"
(2/2) You CAN do it, you DO have it in you! If you have the gumption to start a business, take the next step and make plans to go it alone. I realize I am generalizing and that successful partnerships DO exist in the world. I just want to encourage people who have a plan and a vision to see it through on their own terms. You do not need another wheel to guide you through this tour of life!
[…] Under Solen's 1 year anniversary this month. It has reminded us of the importance of trusting, supporting and leaping… every chance we get. Which is why we're always excited to see other people doing the […]


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FR 9.1 Distinctive marks shall be provided on both sides of the field of play to denote the goal lines, lines 2.0 metres and 5.0 metres from that line, and half distance between the goal lines. These markings shall be clearly visible throughout the game. As uniform colours the following are recommended for these markings: goal line and half distance line - white; 2.0 metres from goal line - red; 5.0 metres from goal line – yellow. A red or other visible coloured sign shall be placed on the end of the field of play 2.0 metres from the corner of the field of play on the side (opposite to the official table). The boundary of the field of play at both ends is 0.3 metre behind the goal line. The minimum distance from the goal line to the pool wall shall be 1.66 metres.
FR 9.2 Sufficient space shall be provided to enable the referees to have free way from end to end of the field of play. Space shall also be provided at the goal lines for the goal judges.
FR 9.3 Goals: The goal posts and crossbar must be of wood, metal or synthetic (plastic) with rectangular sections of 0.075 metre, square with the goal line and painted white. The goal posts must be fixed, rigid and perpendicular at each end of the playing space, equal distances from the sides and at least 0.3 metre in front of the ends of the field of play or of any obstruction. Any standing or resting place for the goalkeeper other than the floor of the pool is not permitted.
FR 9.4 The inner sides of the goal posts must be 3.0 metres apart.
FR 9.5 The underside of the crossbar must be 0.9 metre above the water surface when the water is 1.5 metres or more in depth, and 2.4 metres above the bottom of the pool when the depth of the water is less than 1.5 metres.
FR 9.6 Limp nets must be attached to the goal fixtures to enclose the entire goal space, securely fastened to the goal posts and crossbar and allowing not less than 0.3 metre clear space behind the goal line everywhere within the goal area.
FR 9.7 Automatic Officiating Equipment


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MALONE - A Fort Covington man avoided a trial after pleading guilty to multiple sex charges in county court on Friday in a plea bargain agreement that will result in him spending almost a decade in state prison.
Martin Lonkey, 50, was sentenced to eight years in prison foloowed by 15 years post-release supervision for two convictions for first-degree rape, one count of third-degree rape and three counts of endangering the welfare of a child. He was also fined $3,000.
Lonkey admitted that he manipulated a young girl into sex over a period of two years, beginning sometime around 2008 when she was approximately 13 years old.
District Attorney Derek Champagne said the plea deal was made after discussions with the victim and her family.
Because we were able to get extensive post-release supervision and a significant sentence up-front, we felt it was appropriate, he said, adding that the plea spares the victim from having to testify at trial.
Lonkey pleaded to the charges by Alford plea, which means he maintains his innocence while acknowledging that the evidence against him would likely result in a conviction after a jury trial.
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'Power Rangers' anticipated for 2016 release
Lionsgate has announced that their new movie 'Power Rangers' will hit the theatres in mid 2016.
According to the Hollywood Reporter, Ashley Miller and Zack Stentz, who wrote for the 'X-Men: First Class', will be writing the script for this movie adaptation of the 90's TV series.
Haim Saban, Brian Casentini, Allison Shearmur and Roberto Orci will be producing on the project.
The plot of the movie revolves around a group of high school kids with exceptional superpowers but must use those powers as a team if they have any hope of saving the world.
The movie will be released on the same date as Warners Bros.' 'King Arthur'.
(Posted on 14-08-2014)
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The clinical trial at The University of Texas Medical School at Houston and Memorial Hermann Children's Hospital begins late this month or early next month and will first test the safety of using stem cell therapy to treat brain injuries in children. Dr. Charles Cox is a professor of Pediatric Surgery at the medical school and the trial's principal investigator. He says the therapy has the potential to change the way severe brain injuries are looked at.
"What I mean by that is right now we focus on stopping bleeding and minimizing swelling in the brain and trying to minimize the secondary effects of the primary brain injury. There's no therapy to restore the neurons that make up the functional units of the brain."
The trial, which obtained FDA approval last month, will use bone marrow cells from the patient's hip, cells that doctors think will be able to find their way to the injury. Cox says the stem cells seem to respond to cues or signals emitted from the brain.
"The really fascinating component of this is that these cells have the ability to home to the site of injury without us having to directly place them at the site of injury. We can give them intravenously as opposed to directly placing them, through injections, into the site of the brain injury, but we can give them intravenously and then they home to that site based on the signals that the brain is releasing at the site of the injured tissue."
Referring to the first clinical trial as a "baby step", Cox says doctors will first ensure the safety of the therapy before they move on to the second phase of the trial to determine if the treatment benefit to patients.
"Our goal is to develop therapies that can substantially change the paradigm by which we approach these injuries. It's an exciting thing for us but it's one that we're very realistic and cautious about in terms of potential benefits."
The trial will initially use 10 brain injury patients between 5 and 14 years old from Memorial Hermann Children's Hospital. Cox says the most effective treatment will likely take place in the first 48 after the injury. The trial does not involve the use of embryonic stem cells, which come from human embryos.


text: [ NJ Rethinks Two Key Open-Government Laws By Associated Press April 7, 2012 New Jersey lawmakers are looking at reworking the state's open-government laws. Read More|Comment Category: TS net Tags: loretta weinberg, njsyndicated, open government, public records laws Send to a friend! Share on Facebook Share on Twitter Pin it! Reddit This! Share on Tumblr!


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Study Abroad in Paris: Dance Program
The Sarah Lawrence study abroad in Paris dance program offers an introduction to the world of dance abroad and is designed to give students a European dance and cultural experience. The program offers an overview of the major choreographic and technical influences in European countries during the last century, a wide choice of movement practices with various teachers, and the possibility to attend performances featuring contemporary European choreographers.
In general, students may choose one 4 credit course per semester.
A typical dance course at Sarah Lawrence consists of three components:
- A Theoretical Component
a. History of European Dance in the 20th Century (1st semester)
b. Anatomy and Kinesiology (2nd semester)
- Improvisation and Composition
- Three Dance Classes
a. Modern dance
b. Two electives (African dance, ballet, flamenco, tap, etc.)
Advanced students who wish to concentrate over half of their coursework in dance may consider applying to the 8 credit intensive program. In addition to the regular dance curriculum, students in the intensive program enroll in an extra elective and in intensive workshops at institutions such as the Ménagerie de Verre, a multidisciplinary studio dedicated to contemporary creation that regularly welcomes choreographers, performers, filmmakers and visual artists.
Study Abroad Dance Courses
History of European Dance in the 20th Century (1st semester)
Professor Hamlin
This course begins with the first codified and performed technique of French court dancing of the 16th century and covers the major trends of 20th century dance in Russia, Germany, England, France, Spain and the Scandinavian countries. Video support gives students a visual reference for the choreographic work and reading material supplements the lectures.
Anatomy/Kinesiology (2nd semester)
Professor Hamlin
This class is taught partly in the classroom and partly in the studio. In the classroom, the study of the structure of the body is presented using different visual and written supports. In the studio, a variety of placement techniques are used to enable students to visualize what is being studied.
Improvisation/Composition (1st and 2nd semesters)
Professor Hamlin
This course is based on the Nikolias method inherited from Laban, Joos, Wigman, Holm and Bessie Schönberg, founder of SLC's dance department. The class is divided into two phases: directed group improvisation and individual composition work. Students work on precise themes each week and develop solo or group compositions to be shown at the end of each semester.
SLC has long-standing partnerships with various private studios and teachers of many different nationalities who offer a wide variety of classes in their native techniques. A few examples of studios where students may take classes:
The Ecole Peter Goss, founded in 1981, is an open school that offers professional training in contemporary dance. Based on an alternation between suspension and release, the Goss technique draws its inspiration from the modern dance tradition, including such figures as Doris Humphrey and José Limon. The technique also incorporates certain principles of classical ballet, yoga and the bodywork technique developed by Moshe Feldenkrais.
The Studio Harmonic and the Centre de Danse du Marais are two large studios with a variety of classes from ballet and contemporary techniques to flamenco, Oriental and African dance, character dance, tai chi, yoga, etc.
For more information about the dance program in Paris, please e-mail Sarah Rudner, Director, Dance Program.


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What time does Kentucky play north Carolina today and what channel does it come on ?
Based on the 2013-2014 Schedule, Kentucky Wildcats Men's Basketball so far only had one game at North Carolina. It was on December 14, 2013 where they lost, with the score 82-77.
On Sunday (March 23), Kentucky undoubtedly played the best game that it had all year as they were able to end the undefeated run of the Wichita State Shockers. Their young crew, comprised of freshman stars Julius Randle and Aaron and Andrew Harrison, showed the most complete effort they have all year in overcoming the obstacle of the top-seeded Shockers. Find out more here.
Find the latest on Kentucky Basketball on Twitter @KentuckyMBB.
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Antonio Jacobsen, The Connecticut, Griswold Inn Collection
The Griswold Inn houses a most impressive marine art collection displayed throughout its public spaces, the largest such collection in private hands today. A significant part of the collection was amassed during the 100-year tenure of the Ladd/Lovell Family. The Paul Family, now stewards of the "Gris" for over 19 years, continues to expand the collection with important and historically significant works of art. At the suggestion of many patrons of The Griswold Inn who, over the years, have inquired about the various paintings and artifacts throughout, an art tour has been added to the list of special events hosted by the Inn. The tours are led by owner Geoffrey Paul, expert on the Inn's museum-quality collection. This event, typically held monthly during the winter, spring and fall, is open to the public and free of charge.
Our next public art tours willl be scheduled for early winter 2016. Check back here for dates and times or join our mailing list as we will send an e-mail when the dates have been determined.
In the meantime, if you are interested in scheduling a private tour combined with a brunch, lunch or dinner event, please contact Lauri Makuck, Private Events Manager, 860.767.1776.
The response to the art tour has been overwhelmingly positive. Some tour-goers have come back more than once. Just a few of the plaudits... "You don't need to love art, you don't need to love history, you do need to love a good story!" "It is one of the most informative and entertaining programs our group (historical society) has attended." "I came to see the paintings and just loved the stories behind them." "It was a fascinating way to learn some interesting tidbits of history." "Geoff (tour-giver) is so passionate about the collection and really knows his stuff. He is a wonderful storyteller!"
The Griswold Inn has been designated as one of Connecticut's Cultural Treasures.


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February 4th, 2013
(SchiffReport) – February 2nd, 2013 –
Tags: dow 14000, inflation, Peter schiff This entry was posted on Monday, February 4th, 2013 at 8:25 pm and is filed under Dictatorship, Economic Crisis, Education/Mind Control, Fascism, Film/Video, NWO.
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Directed by Jules Janaud, Francois Roisin, Raphael Martinez-Bachel
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Sir Sidney Colvin(1845-1927), Art and literary scholar and museum administrator
Sitter in 7 portraits
Sidney Colvin was a literary and art critic. A scholar of Trinity College, Cambridge, he became a fellow of his college in 1868. In 1873 he was Slade professor of fine art, and was appointed in the next year to the directorship of the Fitzwilliam Museum. Colvin moved to London in 1884 on being appointed keeper of prints and drawings in the British Museum. His chief publications included lives of Landor (1881) and Keats (1887), in the English Men of Letters series. In the field both of art and of literature, Colvin's fine taste, wide knowledge and high ideals made his authority and influence extend far beyond his published work.
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Battlefield 4 is getting a new video from the development team at DICE, which shows quite a bit of gameplay and reveals more capabilities of the new Frostbite 3 engine.
The trailer is in French, but as the name Total War implies, language is not a barrier for those who want to take a look at the destructible battlefields of the new game or the array of weapons that players will be able to use.
Battlefield 4 will offer an emotional single-player campaign that focuses more on the soldiers and their interactions than on simple gunplay.
The multiplayer will include larger battles and the return of Commander Mode with a host of new options for tactically minded players.
The game will be launched on October 29 in North America and on November 1 in Europe on the PC and current-gen consoles.


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Find accommodations in University City with the hotel list provided below. Search for cheap and discounted hotel and motel rates in or close to University City, MO for your upcoming personal or group travel. We show the best University City, Missouri hotel and motel rooms. Browse the University City area hotels to find the perfect lodging! Please use the provided map of the University City hotels. Planning a group? Lock in University City Group Hotel Rates
The University City center is about the area of Componere Gallery and the area of Washington University in St.Louis.
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- Home
- Coeliac Disease
- Eating Gluten Free
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The symptoms of coeliac disease vary considerably. Some people experience severe symptoms while others are asymptomatic (they have no obvious symptoms at all).
Symptoms can include one or more of the following:
People who experience any of the following should also be screened for coeliac disease
Importantly, treatment with a strict gluten free diet leads to small bowel healing, resolution of symptoms and a reduction in the long-term risk of these complications.
Although symptoms can vary considerably in coeliac disease, everybody with the condition is at risk of complications if they do not adhere strictly to treatment with a gluten free diet. There is no correlation between symptoms and bowel damage so even if you are asymptomatic (you have no obvious symptoms), damage to the small bowel can still occur if gluten is ingested. This means everybody with coeliac disease, irrespective of the severity of their symptoms, needs to adhere strictly to a gluten free diet.
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Case Studies
Pharmaceutical Company Improves Service Levels, and Saves Millions
This pharmaceutical company wanted to reduce wireless costs and streamline operating processes. They also wanted to provide the highest quality of support to their employees, specifically their salespeople. They had one employee focused on management of wireless services, but as the number of devices grew, it became overwhelming. When they contacted Avema, they had 2800 devices, had installed MDM software, and had several mobile OS' in use.
The company had used another wireless management firm in the past, but didn't see any significant benefit. Avema was contracted to provide full help desk support, and eventually was hired on to manage their MDM servers as well. Support levels were increased, and SLAs were exceeded, meaning that the company's salespeople could focus more on their work, instead of spending time dealing with mobile devices.
Avema also helped this company to generate savings by negotiating contracts, optimizing rates, and improving usage management. In total, they achieved $1.4 million per year in savings, a significant ROI that paid for the full suite of mobile management services many times over.
Building Materials Company Gains Control of Wireless
Before coming to Avema, this company had no structure in place for managing wireless. Employees dealt with their devices individually and expensed them to the company. Upgrade eligibilities were not being tracked, and there were no controls on costs of devices. 150 bills and 150 cheques were processed by the company each month.
It wasn't feasible to have a full-time employee focus on cell phones, so they decided to outsource all of the procurement, help desk and bill management to Avema.
$5,000 to $6,000 per month is how much the client estimates they are now saving, far more than Avema's fees. Policies and procedures are in place. They have control back. The Accounts Payable process is reduced to one cheque per vendor, and the entire process now takes only two minutes per month.
Natural Resources Company
An energy company already had a TEM provider, aggressive pricing from their main carrier, and an annual spend of $12 million on wireless, voice, and data services amongst 55 vendors and 344 billing accounts. They switched to Avema because they were impressed with Avema's 100% ROI Guarantee and the software tools available.
Wireless costs were reduced 20% by renegotiating contracts, improving usage management, and eliminating unused services. 10% of their 2000 wireless devices were identified as unnecessary, thanks to better inventory management and email reports to managers. AVM's alerts identified users with more than $120 per month in wireless spend, and this list was reduced from 100 users to only a trickle, resulting in further savings.
90% of employees began paying attention to their wireless costs after receiving emailed usage reports from Avema, whereas the reports on spend breakdown from the previous TEM provider had contained limited information and wasn't useful to employees. Increased visibility into telecom expenses also helped to identify landlines that were no longer needed, questionable items on the bills, and rates that were higher than contracted. This resulted in an additional savings of $250,000 per year.
In total, the first year savings were close to $1 million.