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Cahors 2005, Le Combal, Cosse Maisonneuve
Big Cahors, authentic and made for the hunter-gatherer in you, with black licorice and meat. There is some animal that is "pheasanting" in the bottle, covered in rose petals and mint. Big, burly tannins. This a wine for the true Cahors lover. Bring on the cassoulet! Biodynamic.
Two Greek
Vin de Pays de Tégéa 2005, Cabernet/Merlot, Domaine Tselepos
A bouquet of the sweetest, floral and prettiest part of the plum, cherry and cassis, with a touch of spinach-type greens in the background. The rest of the fruit is waiting for you in the glass, gathering intensity and flesh as you work your way through the bottle, and all held together by finely grained, spicy tannins. Nothing overtly complex here, just an exemplary, unique and honest interpretation of two well-known grapes, and made by a man who seems to want to show what his land can offer. Sure, it's yet another cab-merlot blend, however that's the only mundane thing about it.
Vin de Pays D'Epanomi 2007, Domaine Gerovassiliou
Creamy lemon lime on the nose, focussed mineral notes, with a muscat type floral kick. The acidity keeps it fresh on the attack but this has a remarkable richness and length to it. The grape is assyrtiko with a small percentage of malagousia. I drank this over two days and on the second day it got more exotic, and even a spicey note. Buy 6 and try and keep a few until summer.
Bierzo 2005, Pittacum
This is either a powerful wine that drinks delicate, or the other way around. Whatever it is, it is mineral, there are olives, a hearty earthy component, and lots of delicious fruit. There is definitely some good tannin, but I don't think quite enough for a big steak. I guess pleasant is the best way to describe the wine, maybe even fun to drink, but you could serve it at an important business meeting. I really like the mencia grape, but it confuses me.
Bierzo 2004, Crianza , Mencia, Tilenus
Light but not at all wimpy. Underneath that fruity exterior, it has a bit of a mean streak, if something so easy drinking can possibly be mean. Dark, mineral laden plums and black cherries, dipped in rose water is about as close as I can describe this. Sure, there are some decent tannins, but they have evolved, giving the wine just enough structure to keep the fruit going for a little bit longer. It's different, very good, and really fun to drink.
Hey dude, that wine stinks!
I vividly remember the first Château Pradeaux I tasted. This mourvèdre-based red from the region of Bandol in France's Provence had the distinct odour of a horse-filled barn. When I served the wine to a friend, he looked up, smiling, and pronounced his judgement: "This smells like s--t."
But he drank his glass, as did I, and once the initial shock wore off, we both kept going back for more. We even planned a Bandol party, replete with steaks, shiitake mushrooms and lots of smelly blue cheese. Call it "sado-aroma-masochism." While for some people wines such as my bottle of Pradeaux may be considered "aromatically challenged," these aromas have become a quality in a wine that I appreciate more and more. But what makes a wine, made with grapes, smell like a saddle, or a mushroom, or a horse-filled barn?
People, meet Brett
This is not an easy question to answer; even experts are not clear as to how these odours find their way into a wine. Some say it's the way the wine was vinified, others say it's because of vineyard sites, others will talk about temperature and ripeness. But we will focus this discussion on the most controversial suspect - a wild yeast nicknamed Brett.
Its real name is Brettanomyces. The single-celled fungus is found in old barrels, in the chais where they make the wine, and, in some regions, on the grapes themselves. While it is not clearly understood how it enters the wine, or whether the odours found in a wine are even a result of high levels of Brett, the smell is very particular. It's perhaps best described as a sweaty saddle, or even a horse; if you get a whiff of this in your wine, there is a good chance that you have some Brett in there.
While this may sound a bit gross, there is a debate as to whether or not this yeast in fact spoils a wine. Many people actually appreciate small levels of this aroma in their wines, and some of the most sought-after and reputable wines in the world are known for their "Brettiness." These include many expensive Bordeaux, Burgundies, Côtes du Rhône, Bandols and Riojas.
I recently toured an Internet tasting board where an older vintage of a famous Châteauneuf du Pape, made by Beaucastel, was reviewed. I was amazed by the difference of opinions on the wine. For some, it was the model of complexity and elegance, while for others, the more animalistic nature of the bouquet was a turnoff. The people on this board seemed to be serious wine collectors, so this is not simply a case of more educated palettes vs. the uninitiated.
Another case in point: Last week I was at a tasting of the latest wines to hit the shelves of your local SAQ, and at my table were a number of local wine critics. One of the wines, a Spanish blend of tempranillo and cabernet sauvignon from Vallformosa, became the subject of some discussion (you can read my review in this week's suggestions). The first bottle was decidedly stinky, and we asked for a second bottle to be opened, which was pretty much like the first. While a couple of the tasters had that "yuck" look on their faces, I wrote "nice and stinky" in my notes. "Must be old barrels," remarked Jean Aubry from Le Devoir (and he was right). Jean and I just shrugged our shoulders at one another. I assume he liked the wine as well, but I'll let him cast his own judgment.
Brett likes the heat
There are a number of theories as to why Brett decides to show itself in certain wines, and sometimes just in certain vintages. What is known is that it's found more often in red wines than whites, and often in wines that have relatively low acidity. This usually means riper grapes, so it is not surprising that it is usually associated with hotter grape-growing regions.
It is also possible that certain grapes are more prone to Brett infection than others. Mourvèdre, which is the most planted grape in Bandol and is also a primary component in Beaucastel, is often associated with these aromas. Tempranillo, the main grape of Rioja, also can show saddle-type aromas. I have also tasted a number of merlot-based wines that have made me wonder whether there was Brett present.
One of the comments I have heard of the 2005 Bordeaux vintage, a year that was extremely warm, is that the merlot-based wines have shown a certain amount of Brettiness. In her appraisal of the vintage, wine writer Jancis Robinson wrote, "With acidity levels notably low, especially in many of the riper merlots, the Brettanomyces yeast was another threat. On quite a number of wines I smelled a telltale trace of sweaty animal hide."
This theory was backed up by Bordeaux winemaker Jean-Pierre Amoreau of Château le Puy. I have tasted a number of his wines, and the '03 was decidedly gamey. Amoreau told me that when his merlot grapes became over-ripe, a different yeast strain came into play. While he wouldn't use the word Brett, I am assuming that is what he meant.
Kill Brett?
Marc Perrin refused to acknowledge that his Beaucastel owes its aromatics to Brett infection, saying that it is the "terroir." There is an association of Brett infection with poor sanitary practices in winemaking facilities. While this may be true in certain cases, especially in older cellars with lots of old barrels, there is another possible reason for why many more wines don't have these odours.
One thing that Château le Puy and Beaucastel have in common is organic farming practices in the fields and a commitment to using fewer sulphites in their winemaking. Because the Brett yeast thrives only when there are sugars and other "nutrients" left over in the wine after it is vinified, winemakers who choose to add less sulphur, which is used to kill any remaining organisms in the wine, risk creating a Brett-friendly environment.
Aside from sulphur additions, many winemakers practice a technique called sterile filtration, which also eliminates any micro-organisms still alive in the wine. One of those organisms is Brett. The problem with this is that many winemakers believe it strips a wine of its nuance.
The end result is that if a winemaker strives for a more "natural" wine, he or she must be willing to live with the possibility of Brett. This leads to the question: Is Brett a natural part of wine or is its presence a defect, like too much oxygen (oxidized) or high levels of TCA (cork taint)?
The answer is, well, it depends. For those winemakers and consumers who want their wine to taste of fruit and oak, and only that, Brett is an uninvited guest. However, there are probably as many who believe it adds complexity and in small doses can make a wine better.
A Californian winemaker once told me that if he could harness and control Brett, he would love to have small amounts in some of his wines. But in the end, the risk of having it run uncontrolled was too much, and therefore he chooses to eliminate it totally.
Veal Chop
Bandol 2000, Château Pradeux
Shitake-infused purple fruit with a distant bouquet of dried garden herbs. Dark, gaining intensity and power as it opens up. Tender tannins, enough to give structure but not getting in the way. Getting to that last glass now, the mystery fruit gains complexity- it's growing on some sort of rock, in a well kept barn, filled with fresh mushrooms. Bordeaux of the south? Perhaps the comparison works, but this is maybe a touch more generous.
Scallop Entrée
Jasnières 2004, Calligramme, Domaine de Bellivière
Red apples and green grapes, just starting to brown, giving the fruit an aromatic sweetness, but it is very dry the mouth. Around halfway through the bottle, soft, white and yellow flowers, perhaps chamomile, seem to come out of nowhere, giving depth, pretty perfume. Much like a crescendo, each sip gains amplitude in the mouth , only to finish on a fine, focussed point of minerality. last bottle, damn.
Can't hold the sulphites?
There are a lot of misconceptions surrounding organics and wine, and especially about the role of sulphites in wine. But why are they there? Are they dangerous? If so, for whom? And if they are necessary, then what are acceptable levels?
Sulphites refer to the family of sulphur-based compounds - those most commonly used in winemaking being the gas, sulphur dioxide (SO2), and the powder, potassium metabisulphite. Sulphites are naturally produced by many organisms and found in such food items as grapes, oranges and chicken eggs. They are even produced by our own bodies, close to a gram per day.
Because of their antioxidant and antimicrobial properties, they are used as preservatives for a number of foods, including dried fruit, shrimp, fruit juice, potato chips and a variety of fresh vegetables. Ultimately, they keep our foods fresh-looking and give them a longer shelf life. And wine is no different.
How sulphites get in your wine
All wines contain sulphites. They are a naturally occurring by-product of the fermentation of grape sugars by yeasts. The amount is minimal, generally under 10 mg/L, but that means a sulphite-free wine does not exist. But adding extra sulphite has become an accepted and, for most, a necessary part of modern winemaking's battle against the two enemies of wine: bacteria and excessive oxygen.
They are used to clean winemaking equipment, like barrels, which assures that spoilage bacteria like brettanomyces do not become a problem in the winery. They are added directly to the uncrushed grapes as they come in from the field, which helps prevent unwanted wild yeast strains and other bacteria from taking control.
During fermentation, some winemakers will add sulphur to protect the future wine from contact with oxygen. Because it is a yeast killer, it is sometimes added to stop a fermentation if the winemaker wants to leave some residual sugar in the wine, as with German Rieslings. Perhaps the most significant addition happens at bottling, where a final dose of SO2 is added to protect the wines while they are being shipped around the world. Even more importantly for wines that are to be cellared, sulphite additions are used to prevent oxidation, assuring that the wines will reward those who stash their bottles away.
Free and combined
One of the peculiarities of sulphites is that they are constantly being ingested by the wine, reacting with oxygen and other chemical elements. These are referred to as "combined" sulphites. Once ingested, they have little or no preservative effect on the wine.
Free sulphites are the uncombined sulphur compounds that remain in the wine and protect it from oxidation and other potential problems, such as an unwanted fermentation that can result from the combination of having live yeasts and residual sugars in the wine, and storing the wine at too high a temperature (above 14C).
I remember a case of vouvray I bought a couple of years back that had no added SO2. When I bought it, it was demi-sec, meaning that it had some residual sugar in it. During the winter, when my cellar temperature hovers around 10C, the bottles were fantastic. But as summer arrived and the temperature rose in my cellar, because the wines still contained live yeasts, my wine started fermenting. The result? My slightly sweet white transformed itself into a dry bubbly. It was still okay, but not what I paid for.
Sulphites and your health
I spent the better part of a week looking at whom, in fact, the "contains sulphites" warning is for. Not very many of us, apparently. Studies seem to point to two groups: people who suffer from sulphite oxidase deficiency (under one per cent of the population) and asthmatics. In the case of asthmatics, reactions only seem to occur when sulphites are near the maximum allowable levels (over 300 mg/L). There is little evidence that they are bad for the rest of us.
What about the classic "red wine headache" after an evening of revelry? Sulphites are usually blamed, but red wines usually have the least amount of sulphites, because they already contain natural antioxidants that come from the skins and the branches of the grapes. White wines and rosés, which aren't macerated with the grape skins, require more. Sweet wines have the most, because the SO2 combines so readily with the sugar. It seems that headache comes from other elements of a red wine - perhaps histamines.
In the European Union, the maximum sulphite level for red wine is 160 mg/L. The limit for whites and rosés is 210 mg/L, and for sweet wines it's 400 mg/L. In the U.S. and Canada, the maximum level is set at 350 mg/L. While organic certification agencies are specific to grape growing, certain agencies (like the biodynamic certification agency Demeter) do impose limits on the maximum amount of sulphites allowed in wines made with biodynamic grapes, which is usually half of "conventional wines."
When I asked the SAQ laboratory about its policy on sulphite levels, the response was that while they check to assure a wine is under the maximum allowable levels, they don't have a specific amount that they want to see in a wine. If they judge it necessary, however, they will ask winemakers to increase sulphite levels. Their primary concern, like most retailers, is shelf life. This means that many of our wines probably contain more sulphites than necessary. I have talked with a couple of organic winemakers who add extra SO2 to satisfy their export markets, even though they feel their wine doesn't need it.
So why hold the sulphites?
If the health issue is not very important, why even be concerned about sulphite levels? My concern is a qualitative issue. Sulphur dioxide smells like a freshly struck match. Studies show that most people can detect the odour at over 40 mg/L, though some sensitive noses can detect it at lesser levels.
Marcel Lapierre, Beaujolais winemaker and one of the gurus of "natural winemaking" (wines without added sulphur), told me that sulphur alters the aromatics of his wine. I would concur. I drink lots of these wines, and they have a purity of fruit in their bouquet that one does not find in more conventionally made wines. I know many wine makers who only add at bottling as they believe that earlier sulphite additions have a negative effect on the fermentation process, again , especially for the aromatics.
On the other hand, I have had a number of these wines that went the route of my vouvray. While certain winemakers have theories as to how to almost completely reduce the need for sulphites, I am happy with those who try to use the minimum.
Back to being bitter about modern wines next article.
My Sweet Clemence-wine
Devoté of Michel Rolland, Dauriac's Clemence has garnered a reputation as one of the better 'new' properties in Pomerol. I love to hate what Rolland does, and usually I find good reason to do so. Not so for the 2003 and 2006.
Pomerol 2003, Château La Clemence
Dark, ripe plums, slightly sweet, hint of licorice, with fresh vanilla bean. For such a hot vintage, where so many wines were excessively tannic, Michel Rolland's strategy of micro-ox seems to have worked- the tannins are firm, but round and mouth coating. Wonderfully complex, though very much on the fruit rather than the earthier notes, you really don't want it to stop. Sure, lots of oak, but there is enough substance to handle it.
Pomerol 2004, Château La Clemence
Goopy, sticky, sweet fruit. Lacking acidity. Not lacking oak. Very forced. Many people did a great job in 2004, not here.
Pomerol 2005, Château La Clemence
Very chocolaty, which at first sip reminded me of Nestle's Quick. But with a few swirls of the glass, it opens up, with expresso, licorice and some sweet fruit, and stifling oak. Not the most comfortable wine to have in your mouth except for the cool menthol finish. Interesting, though not particularly fun to drink, at least for the moment.
Pomerol 2006, Château La Clemence
Good, though very young, modern Bordeaux. A refreshing acidity, just a hint of chocolate, and very intense red fruit. The sweetness here is infers a perfect ripeness rather than excessive hangtime. While it is still oak-laden, it seems to have a better balance than the 2005. I have more hope for this in the long run than the 2005, despite the reputation of the 2005 vintage.
The Science of Smell
Dear Caveman:
When I read your wine descriptions, I find intriguing expressions such as: "Smells like a Mediterranean-style vegetarian pizza. Sun-dried tomatoes, black olives and herbs, with a touch of cherry vanilla." Where do these aromas come from? If they are actually the by-product of fermentation of crushed grapes in an oak barrel, then aren't these conclusions about "sun-dried tomatoes, black olives and herbs, with a touch of cherry vanilla" socially constructed and ultimately subjective?
The short answer is that while the naming of these aromas may be subjective – in that each of us has our own "aroma and taste memory" and thus associates certain aromas with different things – there is a scientific explanation as to how a wine made only with grapes can evoke such un-grapey smells.
The sources of many of these aromas are volatile aromatic compounds. Some come from the grapes themselves or are by-products of the fermentation of the grape's juice. But the ones that Ricardo was referring to are results of the aging of the wine, both in an oak barrel and in a bottle. This is still an area of wine that is not completely understood, but research is happening on a number of different fronts, so here is the science.
Aroma vs. bouquet
Émile Peynaud, a French oenologist considered by many to be the father of modern winemaking, drew a distinction between aroma and bouquet. For Peynaud, "aroma" is used to describe what we smell in a young wine – those grapey and fruitier aromas that result from the pressing of the grapes and the fermentation of the grapes' sugars. If you have ever been in a room where a wine is fermenting, you will never forget the smell – ripe, juicy fruit mixed with a blend of alcohol and yeast. Open any bottle of Beaujolais Nouveau and you will have a good idea of what I am talking about.
Peynaud said "bouquet" is the result of aging a wine, which is where many of these non-grapey aromas can result. While the subtle chemical interactions are not completely understood, these new odours result from the interaction between those primary aromatic compounds and outside influences like oak barrels and oxygen.
It starts with the grape
So everything starts with those primary aromas, and thus the grapes you bring in from the field. The Chinon referred to by Ricardo evoked sun-dried tomatoes, black olives and herbs. I took a look at some other reviews I had done of wines made with the same cabernet franc grape, and I found one that described the wine (Saint-Nicolas-de-Bourgeuil 2005, Les Mauguerets-La Contrie) as smelling of "green peppers and violets … (and) a mix of raspberry and charcoal." Why the difference?
Two University of British Columbia researchers, Steven Lund and Joerg Bohlmann, recently published a study that examined how a number of different factors affect primary aromas. They refer to the assortment of chemical compounds that cause aromas as volatile organic compounds (VOCs). How and where a grape is grown will ultimately affect the degree to which these grapes will show such things as varietal character as well as "the dozens to hundreds of chemical compounds that have yet to be discovered and characterized."
So the same grape grown in different soils, in different years, will smell different. And the amount and proportion of these compounds to one another will ultimately affect the bouquet as a wine ages.
The molecules of scent
Lund and Bohlmann have broken down a wine's aromatics into component compounds. So if your Gewürztraminer smells of flowers, it is in part due to "monoterpene compounds, chiefly geraniol and citronellol." And if your Sauvignon Blanc tastes slightly grassy, the compound is part of the "methoxypyrazine family, specifically 2-methoxy-3-isobutylpyrazine," which develops during the green stages of the grape but gets metabolized as the grape ripens. If your Sancerre tastes like freshly cut grass and your white Bordeaux doesn't, although they are both made with Sauvignon Blanc, that is because the Bordeaux is often riper, so it will have less 2-methoxy-3-isobutylpyrazine.
How about black pepper in Shiraz? Rotundone is the chemical compound responsible for that one. A study done by the Australian Wine Research Institute of different vineyards in Australia showed that shiraz grapes showed different levels of this compound depending on the clones used, soil types and climate.
And what about the sun-dried tomatoes in my Chinon? According to Jamie Goode, "cis-3-hexenol is the prime culprit," although cabernet franc also has the same leafy 2-methoxy-3-isobutylpyrazine as the Sauvignon Blanc I mentioned.
So as a wine matures and its bouquet develops, much like great cuisine, its odour becomes the sum of its component parts. Many of these VOCs are in a sense dormant when the wine is young. As VOCs react with one another, as well as with oxygen and alcohol, they will begin to show themselves.
A good example of this is oak. In a young, freshly bottled wine, the oak is often very pronounced, and in fact the wine has a distinct smell of wood. But as the wine ages, the vanillin – which is an oak-derived VOC and part of the family of aldehydes – will react with oxygen to give an odour of vanilla. Oak barrels are also a source of many of the cooking spices we find in wines, like cinnamon, coriander and nutmeg. Every barrel, depending on the wood source, will offer a different aromatic cocktail to the wine.
So this is why a grape can ultimately smell like "sun-dried tomatoes, black olives and herbs, with a touch of cherry vanilla." But why doesn't everyone smell that? Well, there is the cultural factor. If you have never smelled a sun-dried tomato, the name you give to such an aroma might differ. But there is also sensitivity: All noses are not created equal. Many VOCs are in such small concentrations that people with highly sensitive noses might pick up on elements that others miss.
But for the majority of us, it is simply a question of working our aromatic memories. Because wines can be complex, they often do not make us think of one particular aroma. This is why I sometimes will mention situations, like walking through a cool forest in the fall after a rain. How do you develop this memory? The first step is to load your memory with as many smells as possible.
So, as the proverb goes, stop and smell the roses – or the pizza, in my case.
Newer Franc
Chinon 2006, l'Huisserie, Domaine Philippe Alliet
Next to Joguet's Chene Vert is Alliet's new baby vineyard, filled with young vines. For you fans of Alliet, this is just plain weird- very ripe, sweet fruit, soft tannins, very little complexity, just fruit, fruit, fruit. But it works. This was not meant to be cellared, this is supposed to be guzzled. I would like to send a bottle of this to very fruit bombing winemaker. Don't over extract young vines. New oak does not a great wine make. Stop putting lipstick on 12 year olds.
Anjou Villages 2005, Clos Médecin, Domaine de Brizé
Strawberry sorbet, cherries, with a pinch of green pepper, cilantro, maybe even some cabbage. Strange mix when you think about it. The ensemble finishes on a spicy, juicy, peppery note. Easy drinking wine. Serve slightly chilled. Goes well with Tatziki.
Chinon 2004, Vieilles Vignes, Clos de la Dioterie, Charles Joguet
It's a summer meal in a glass, dessert and all. It's a piece of meat, cooked blue, covered in red berries and tarragon. The fruit then gets redder and sweeter, with a lime-like freshness. Your espresso is there as well. I am sure one day this will all come together.
Old Franc
Chinon 1996, Clos de l'Olive, Couly-Dutheil
Remarkably youthful. On opening it tries to say too much at once, having been bottled up for over a decade. But the aromatics were staggering from the first pour. Subtle bell pepper as a base, layers of spring flowers, comfrey, camomile, and on top of the pyramid, a sweet and perfectly ripe red cherry-plum. The mouth kicked in after an hour, when the wine attained something reasonably close to perfection. Drunk with ossobuco, with olives.
Chinon 2003, Theleme, Pascal et Alain Lorieux
After two hours in a carafe, this still has a remarkable vibrancy and youthful vigour. Those who believe cabernet franc cannot produce great wine (aside from Cheval Blanc) should decant a bottle of this, and revel in the sheer intensity and richness of the fruit - dark, serious, sanguine. The tannin is solid, and the acidity is just enough to maintain an exceptional freshness. Bordeaux lovers, take note: This is really good.
An Unfashionable Grape
I Love Cabernet Franc
I had just finished writing my tasting note. Giving the remaining wine in my glass a good swirl, I took a deep, pensive whiff, and reread what I had written. Strawberry sorbet, cherries, cilantro, green pepper and cabbage - yes, they were all there. But then I thought, "Who is going to buy a wine that combines strawberry sorbet and cabbage?" While it made total sense in my glass, I can't see Dairy Queen making this its flavour of the month.
The wine in question was a red from France's Loire Valley, made entirely with cabernet franc. While this is one of the wine world's most important grapes - in that it is the sixth-most grown grape in France and plays a part in some of the world's greatest wines - more so than any other, people tend to love it or hate it.
This goes beyond the traditional New World vs. Old World schism. Yes, Robert Parker rarely reviews wines that are made entirely with cabernet franc, and its herbaceous quality is off-putting to many of you "fruit-forward" types. But I also know a number of sommeliers and wine freaks with very classic, European tastes who simply don't like cabernet franc.
I think it gets a raw deal. Many of the best examples are relatively inexpensive, complex and flavourful wines.
While it can make some fantastic wines, cabernet franc's most important contribution may be the grape that it helped parent: cabernet sauvignon. Recent DNA profiling has shown that one of the world's most illustrious varietals is in fact a cross of cabernet franc and sauvignon blanc.
Cabernet franc is vinified on its own, most notably in France's Loire Valley and other cooler climates, such as right here in Canada. Its major role, however, is in blending, especially alongside cabernet sauvignon and merlot. Depending on where you are in Bordeaux, for example, it can make up to 75 per cent of the final wine. On the left bank, in such hallowed communes as Pauillac and St. Estèphe, it is used by winemakers in small doses to "soften" cabernet sauvignon, as it adds both red fruits as well as signature aromatics - tobacco, flowers and its herbaceous quality.
On Bordeaux's cooler right bank, cabernet franc plays an even more important role. Many of the most celebrated wines of Pomerol and St. Emilion have significant proportions of cabernet franc in the blend. The most famous of these is the legendary Cheval Blanc, the St. Emilion Grand Cru whose recipe is generally two-thirds cabernet franc, one-third merlot.
Even you Napa Valley cabernet sauvignon fanatics may have been unwittingly drinking some cabernet franc. Many of California's top cabs have small amounts of cabernet franc in the blend, and more and more acreage is being devoted to growing the grape. These plantings are generally limited to cooler growing areas like Napa and Sonoma, where it can be positively juicy - showing sweet red fruits like raspberry and strawberry, and floral notes like violets.
But the controversial wines I am talking about here are those from the Loire. They come from such appellations as Chinon, Saumur-Champigny, Bourgueil and Anjou Villages. The styles can vary, from light and delicate summery wines to bigger wines that can age with grace and elegance, particularly those of Chinon and Saumur-Champigny.
Now back to strawberry and cabbage sorbet in my glass, which I have refilled since starting to write this. There is no doubt that herbaceousness is a quality in wine that is derided by a number of popular mags and their writers. It is definitely not fashionable. While I would agree that a wine with excessive herbaceous notes can be disagreeable, I really appreciate the subtle notes of peppers and other greenery found in this style of wine when it is done right. Aside from the flavour, I love its uniqueness.
This Anjou Villages in my glass is great. It was served slightly chilled, as an apéritif. Dinner was classic Greek: chicken brochettes, lots of oregano, basil and garlic, feta cheese. The wine never took control; its vegetal notes just supported the oregano and basil that perfumed our plate, the fruit and acidity refreshing the palate, cutting through the garlic and feta. It drank with ease.
The world of wine is incredibly diverse, and we are fortunate to live in a place where we have so much choice, where it is so easily accessible. Yves Saint Laurent said that "fashions fade, style is eternal"; let's hope the future of wine remains more style than fashion.
Two-faced Venice
Soave 2007, Classico, Inama, Italy white. There is such beauty in restraint. Subtle notes of peach, browning apples, maybe a touch of a bay-leaf type herb. But this is about drinkability- creamy, expansive, fresh and mineral. One of those wines that can be drunk with almost anything, at any time, and you never realize how much you liked it until after you reach for the bottle to refill your glass, only to find it empty. Drink now-2011.
Veneto Igt 2004, Cabernet Sauvignon, Marion, Italy red. Marion is the junior member of the Freaks of Veneto club led by Dal Forno and Quintarelli. This is Amarone meets Napa Valley cab, and most probably unlike any wine that you will have tasted. Massive, and lacking anything close to nuance for the moment, but you can sense that it is coming. Wait a while for this to come around. Drink 2011- 2017.
The white wine apologist
Perhaps it's because winter has decided to get nasty that I am feeling rambunctious. I will not take this lying down, Old Winter Man! Throw your ten feet of snow at me, let the thermometer outside my window drop 2 feet below the freezing line. I don't care. I will still play outside, I will turn your snowy evenings into romantic couch and fireplace parties, and I will, despite you, continue to drink white wine.
I am a fanatical white wine drinker and I while I'll admit that I do tend to drink more red in the winter, for me that means it is an even split- half red, half white. But I am rare, and I feel marginalized.
Many wine drinkers seem to look upon drinking white wine as a chore. When I work as a sommelier, I can't tell you the number of times that I have pleaded with clients to at least give white wine a try. "It's a scallop, sir, they taste of nothing," I would say as I tried to explain why his adoration of Australian shiraz does not necessarily make it the right wine for this occasion. I could understand if it were chicken, or veal. There you have options, you could go either way. But scallops and other seafood require a different approach, something a red wine simply wasn't made to do. I mean, both hammers and screwdrivers are useful tools, but hardly interchangeable. It's the same thing for wine.
And I guess that's my point. I look at wines as if they were tools, accessories to what's sitting on your plate. While I have a penchant for white wine, I have no problem drinking red. I don't really care. I am non-partisan, every wine has it's time. The only thing I can say in favour of whites over reds is that most of my most memorable bottles have been white wines. And when I have served people in a restaurant, it's often the pairings with white wines that have turned people on the most. Am I better working with white wines? Maybe, but a white wine's subtler flavours combined with it's higher acidity tends to integrate better with foods, and allows for more of the nuances of a well constructed recipe to show themselves.
But why am I talking about white wine now? I can hear some of you murmuring out there, "take a look outside Bill, aren't things already white enough for you!" Exactly my point. If having to coerce people into drinking white wine by guilting them into some sort of obligation to the wine and food pairing gods- if that bums me out- then listening to people relegate them to cocktail parties and pool-sides on hot summer days pushes me over the edge. White wines can be more, so much more.
You can't hate what you don't know
A couple of summer's ago, I put together two tasting menus at the restaurant where I was working as a sommelier. The clients had a choice- 5 different glasses of white or 5 reds. There was no substitution, no mix and matching. Well, despite that the split in wine consumption in Quebec is roughly 70-30 in favour of red wines, more than 60% of the clients chose the white menu.
While a few mentioned that they chose white because it was summer, the number one reason was that most people said that they simply don't know white wines, and it had been years since they had drunk them. My theory is that most people started drinking wine with whites, and usually cheap bottles. We all remember those head-ache inducing, sweet, depanneur-purchased Liefraumilch. But as they started to buy more expensive bottles, for some reason they went red and all that most people remember about white wines are the headaches. Even the most experienced wine drinkers, who can speak volumes about their favourite reds, often have a tough time talking about white.
I can tell you that putting together that white menu was far easier than the red. Why? The range in styles in white wines is far greater than reds. While red wines move between less tannic to more tannic, less fruity to more fruity, white wines can be so many different things. From high acid to rich and buttery, delicate and floral to nutty and spicey, completely dry to very sweet, still to bubbly.
This translates into more options at the dinner table. Aside from certain meats, either strongly flavoured game or very fatty cuts, there is always a white wine for the job. Seafood and most fish are obviously the domain of whites. Even the most subtle red tends to overpower these delicately flavoured dishes. And in terms of the type of flavours to harmonize with seafood, think of what almost always accompanies these plates - a wedge of lemon. Red wines are built along darker fruits or earthy notes, while white wines often have citrus flavours.
Buy beyond the seafood stuff, which even the most hardened red wine drinker will agree to drink a white wine, there are many other dishes which work as well, or better with white. Last week I talked about cheese, and how the salt in cheese can turn red wines bitter will amplifying the fruit in white. I know many people who are cooking more and more with Asian spices. Coriander, mint, cumin - all these spices work better with the more aromatic whites. And with mouth burning chile peppers? A slightly sweet wine will appease the nastiest habanero that you can find.
Then there are the white meats. When I choose a wine, I look at the sauce. Darker sauces will mean that I will choose a red, but if I am cooking with herbs, cheeses or cream sauces, I like white. A classic pork roast, served with apple compote is a natural with a rich chardonnay that often has the same apple flavours. Guinea Hen, and other slightly stronger tasting fowl is a natural mix with the nutty whites of the Jura.
And it doesn't stop there. One of my favourite pairing tricks is white wine and steak tartar - nothing matches up like a honey-textured white. Great tartar is rich, spicy but subdued. White wines made with grapes like roussanne, grenache blanc or an aged chenin blanc combine richness with freshness, and display certain fruit overtures like browning apples and figs that seems to add more to the dish than a red, and make a better harmony in terms of texture.
Breaking down the prejudice
Now I am not suggesting that you should stop drinking red in favour of whites. All I am asking is that you give white a chance. When they are obviously the appropriate choice, drink white rather than red. Get to know and understand them, much like many of you gleefully explore the world of red wines. So as a start, let's break down certain misguided myths about white wines.
myth: White wine should be served cold.
reality: Most whites should be served between 8C-12C to maximize its flavour and texture.
myth: White wines are wimpy, tasteless wines that are only good as a pre-dinner drink.
reality: White wines can be as complex, and at times more powerful than reds.
myth: White wines are acid and give you heartburn.
reality: While whites do have a touch more acidity, if you are sensitive to acidity there are a whole host of whites that have less total acidity than red wines.
myth: White wines don't age
reality: My cellar is packed with white wines. While they tend to age faster than red wines, to fully appreciate most whites requires that they, like reds, spend a little time in a cool dark place.
myth: White wines give you headaches.
reality: While white wines usually have more sulphites than red wines, unless you are part of the under 1% of the population that is sensitive to sulphites, you have more of a chance to get a headache from the histamines in red wines.
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Just wondering why everyone is so in love with this guy?
I'll admit that I haven't seen much tape of him. But he really hasn't accomplished much in this league and is coming off a major injury.
The only thing that I've really seen is that he's big...which I dont think is a good enough reason to sign the guy. I can list a number of big WRs who were bad.
Also, didn't he play in the slot most of the time for the Bills? From what I've read, he's a possession slot receiver. With Hern locked up, maybe Welker soon, I don't think we need another slot guy.
Again, I haven't seen too much of him, so let me know what I'm missing!

subset: commoncrawl


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Albright's hereditary osteodystrophy
Other Names for this Disease
- Albright hereditary osteodystrophy
See Disclaimer regarding information on this site. Some links on this page may take you to organizations outside of the National Institutes of Health.
Albright's hereditary osteodystrophy is a syndrome with a wide range of manifestations including short stature, obesity, round face, subcutaneous (under the skin) ossifications (gradual replacement of cartilage by bone), and characteristic shortening and widening of the bones in the hands and feet (brachydactyly). The features of Albright's hereditary osteodystrophy are associated with resistance to parathyroid hormone (pseudohypoparathyroidism) and to other hormones (thyroid-stimulation hormone, in particular). This autosomal dominantly inherited condition is caused by mutations in the GNAS gene.[1] Treatment consists of calcium and vitamin D supplements.[2]
Last updated: 10/17/2012
- Kottler ML, Linglart A, Carel JC. Albright hereditary osteodystrophy. Orphanet encyclopedia. January 2004; http://www.orpha.net/consor/cgi-bin/OC_Exp.php?lng=EN&Expert=665. Accessed 10/17/2012.
- Topiwala S. Pseudohypoparathyroidism. MedlinePlus. July 2012; http://www.nlm.nih.gov/medlineplus/ency/article/000364.htm. Accessed 10/17/2012.
GARD Video TutorialsLearn how to find information on treatment, research, specialists, and more.
Your Questions AnsweredView questions about this condition answered by GARD Information Specialists. You can also submit a new question.
On this page
Basic Information
- MedlinePlus was designed by the National Library of Medicine to help you research your health questions, and it provides more information about this topic.
- The National Organization for Rare Disorders (NORD) is a federation of more than 130 nonprofit voluntary health organizations serving people with rare disorders. Click on the link to view information on this topic.
In Depth Information
- Medscape Reference provides information on this topic. You may need to register to view the medical textbook, but registration is free.
- Online Mendelian Inheritance in Man (OMIM) is a catalog of human genes and genetic disorders. Each entry has a summary of related medical articles. It is meant for health care professionals and researchers. OMIM is maintained by Johns Hopkins University School of Medicine.
- Orphanet is a European reference portal for information on rare diseases and orphan drugs. Access to this database is free of charge.
- PubMed is a searchable database of medical literature and lists journal articles that discuss Albright's hereditary osteodystrophy. Click on the link to view a sample search on this topic.
Other Names for this Disease
- Albright hereditary osteodystrophy
See Disclaimer regarding information on this site. Some links on this page may take you to organizations outside of the National Institutes of Health.


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The Foundation assists Western in many ways, by creating scholarships and endowments, and in providing supplemental funds for both students and faculty. University staff representing the Foundation develop and maintain positive relationships with the university's broad range of constituents in order to encourage and facilitate financial support of the university's teaching, research, and engagement activities.
Management of the Western Carolina University is vested in its Board of Directors who provide oversight for the foundation's efforts. Membership for the Foundation Board of Directors is determined yearly at its annual meeting.
For more information on the Western Carolina University Foundation, contact the Office of Development and Alumni Affairs at 828-227-7124 or 800-492-8496


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Dear Editor:
Just wondering why the Onteora school board is trying to hide the boiler purchase for Phoenicia Elementary in the energy performance contract. I would love to hear the explanation, but my guess is that the board does not want the public to know.
The board and superintendent are intending on spending over half a million dollars - no matter which boiler they choose - on a new boiler for a building that is half empty. With this new configuration, Phoenicia has less students then last year - less than 150 - which tells me it is not necessary to spend money on a building that is not needed.
The board should follow the recommendation of Richard Kohrs from Ameresco and get voter approval for the boiler because it is a capital project.
Do the families whose children attend Woodstock Elementary know the building - which is serving significantly more children - will be losing the much-needed window replacement? Seems to me that the Shandaken based-board should not be making that choice; put it out to vote as a capital project and let the public decide.
I was asked how a wood-fired boiler would affect children with asthma and also if the personnel costs had been considered to keep the boiler full with pellets. I don't have the answer or the time to investigate, but I hope the board has spent time asking these questions and more.
This entire energy performance contract should be a public decision because it locks the district into an 18-year plan - much longer than any of the board members will be around - based on energy efficiency savings, which no one can accurately estimate.
Who truly knows what fuel and energy costs will be for the next 18 years? Will the savings be as predicted? As a district, we cannot afford to have this board make any other decisions that will have such a lasting impact.
West Shokan


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June 1, 2016
Bonita Lakes Mall in Meridian is preparing for a new addition.
Although Halloween is yet to arrive, there are high hopes for a national chain store that is set to open in the mall just in time for Christmas. Toys 'R' Us Express is a seasonal store that is set to open this Friday and close in mid-January.
Business for both national and local retailers during the holidays significantly boost sales tax revenues for the city of Meridian. In fact, according to the city's chief financial officer, December is the highest grossing month for collections.
"For example, on the average, if you take the other 11 months it averages $1.1 million or $1.2 million in some months, but for that month of December it's usually $1.3 million plus, or even $1.4 million. So, it is a big month compared to the other months," says Ed Skipper.
Excited about the holidays and what they will bring, Mayor Percy Bland says plans are already in place to increase police presence throughout the city during that period.
"We're going to put more resources on the ground at that time. Of course, you're going to have a lot more activity in that area. They should feel safe at our malls; they should feel safe during Thanksgiving and Christmas times, and that's what we're going to try to have in place for the citizens and also for the other people who come from outside the city to shop here."
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Building The Chassis For Our 1973 Camaro - Project F-BombWritten by David Freiburger on February 15, 2007 Contributors: Randy Lorentzen, Planet R Part 1: The Structural and Philosophical Backbone of Our New 1,500hp, Do-It-All, Dare-To-Be-Different '73 Camaro.
Every magazine project car's got to survive the harsh scrutiny of the readership. To save you the trouble, we'll plead guilty right up front: Here's yet another Camaro, it's unspeakably expensive, we did virtually none of the work ourselves, and some guys will think we're out of our glue-sniffing gourds for painting it flat Army green. Yet we're counting on winning you over with the F-Bomb, as it absurdly embodies HOT ROD's editorial doctrine by Daring To Be Different both aesthetically and purposefully. We've spoken against overpowered, underperforming, undriveable show rods, so this is our comeback: a true 1,500 hp we hope to drive every day and race on the dragstrip, in top-speed events, and on road courses. This'll be one twin-turbo small-block that's more than just set dressing.
That's an awful lot of swagger considering the character of the car was a moving target during the early months of the project. Truth is, during the buildup of the Nelson Racing Engines twin-turbo, 406ci small-block that appeared on our Sept. '06 cover, Tom Nelson badgered us relentlessly to lend him a car in which to mock up turbo headers. One morning, he just sent a tow truck, so we handed over a '73 Camaro we'd bought a couple of years earlier for $800. A few weeks later, Nelson called again: "Dude! We stripped all the paint off your bomber. We're gonna paint it and put in the turbo motor!" The project was haphazardly born.
At first, it was going be a straight-up Pro Touring car, probably more Trans-Am-inspired than most. Then it was going to be a stock-appearing street sleeper; that died quickly. For a few weeks, we'd decided on a pure drag car in bright orange. It took a lot of arguing to finally pound all the players into accepting the F-Bomb scheme you see here. Come to think of it, the Bomb has led to lots of infighting and indecision over the past year, so this project series will reveal all the tribulations, the reasons for our decisions, and the stuff we had to redo-sometimes multiple times. There should be lots of tips and tech that can apply to any car, even if you never plan to build a car as excessive as this.
The Bomb has a leg up on many magazine projects in that, as we write this, the car is already nearly finished. It debuted at the SEMA show in November 2006 to overwhelmingly positive reviews (and at least two guys who hated it), though it's yet to move under its own power because it's low on wiring and the suspension is far from sorted out. How the Camaro will or won't perform remains speculation, but we hope you'll stick with us over the next several issues as we go through the paint, the trick fabrication, and all the little details required to get the F-Bomb into its phase-one, street-and-strip configuration so we can start to drive it every day like a grocery getter.
For now, here's step one: the chassis fabrication.
Though we waffled on the details of paint and style, one thing was always in our Camaro's plan: real, hard-core use on the track. The F-Bomb wasn't built for any particular class of racing within any given sanctioning body but was schemed to be legal for a number of activities starting with drag racing and, after reconfiguring the suspension and trans, progressing to land-speed, open-highway, and road-course events. That meant we studied all the rule books and overbuilt the car for every possible contingency.
Even though we thought we had considered everything, the project snowballed once the fabrication began. So we really got to know Nick Miserendino at Red Zone Race Fabrication. Not so much that he was willing to yell at us, but he wanted to many times. We picked Miserendino as our fabricator after seeing the quality of his work on such cars as Pure Vision Design's GTX-R (HRM, July '04) and George Poteet's '68 Charger (HRM, May '06). Red Zone was also recommended by Nelson and some other local fabricators, plus Miserendino was willing to let us dog him with a camera and call a lot of the shots as the car went together. He hated us for a few weeks there at the end, but the teamwork had a big payoff. Miserendino's a perfectionist and a fabrication wizard, but equally important was that he was able to hand us the function and safety we needed while keeping an eye on style. Few things are more hideous than ill-fitting or nonparallel rollcage tubes, but when formed properly, the shape of the 'cage itself contributes heavily to the character of a car. At Red Zone, we spotted road-racing import cars that inspired us to add the punch plates that affix the front rollcage legs to the A-pillars of the car. That one decision set an industrial look that grew into an aircraft theme that meshed perfectly with the fuselage shape of the second-generation F-car. So, while Miserendino's work was for function, his execution wound up defining the theme of the car.
Ah, function. We had big choices there, chiefly related to whether we ever wanted the Bomb to run 7s at the dragstrip. The problem was that NHRA rules for cars quicker than 8.50 in the quarter now require Funny Car-type rollcages that enclose the driver, and we feel that type of 'cage virtually eliminates extended street driving. We compromised by using the 4130 chrome-moly tubing that's required for the quicker 'cage and designing it such that we could add the Funny Car pod and a few other details to bring the Bomb to 7-second specs if so desired in the future. With an estimated 100 feet of tubing in the car, the chrome-moly saved about 20 pounds compared with the thicker wall required with mild-steel tubing. However, while the NHRA only requires 15/8-inch-diameter, 0.083-inch-wall-thickness chrome-moly tubing, the open-road-racing events demand 13/4-inch, 0.090-wall tubing, so we went with the larger size. The open-road-racing and land-speed rules recommend against chrome-moly tube, as it can be brittle near the welds if the area is not flame-annealed to normalize it after welding, but they do not outlaw it.
See the captions for all the other details it took to make the F-Bomb as safe, fast, and cool as possible. This story focuses on the rollcage and chassis fabrication, though Red Zone also installed the all-new Detroit Speed and Engineering minitub kit for second-generation Camaros and Firebirds. Look for those details in the suspension portion of the project coming in a few months.
|Fabrication Checklist
|While we've certainly left off something here, we attempted to list all the stuff that needed to be fabricated in the making of the F-Bomb chassis. The more of these items you can anticipate up front, the better an estimate you can get from your chassis shop rather than having to tack on extra work and expense midway through the project. Also, the more you plan going in, the more all the components can be slickly designed to work together.
|Subframe connectors
|Rollcage, including tubes through the firewall
|Window-net mounting points
|Rollcage-mounted headrests for seats without integral headrests
|Helmet hook
|Driveshaft safety loop
|Parachute mount, cable brackets, and release handle
|Fire-system mounts and plumbing
|Auto-trans shifter mount
|Seat and seatbelt mounts
|Steering-column support
|Custom dash bars
|Fabricated switch-plate mounts
|Battery boxes (must be mounted to the frame per the NHRA)
|Master cutoff switch bracket
|Fabricated rear antisway bar
|Minitubbing and custom rear-suspension mounts
|Rear firewall (required when a battery or fuel cell is in the trunk)
|Fuel-cell mounting (must be mounted to the frame) and fuel-filler plumbing
|Mounts for accessories such as electric fuel pumps
|Radiator and trans- or oil-cooler mounts
|Overflow or power-steering-reservoir mounts
|Quick-release body panel structure
|Custom front inner fenderwells
|Interior tinwork
|Don't forget to anticipate clearance for interior components such as door pulls, window handles, and required rollcage padding
|Exterior tinwork such as wings, spoilers, window tabs, and roof rails
|Engine and trans mounts or motor plate and midplate
More Photos From This Article View Slideshow
The most important step in rollcage fab is thorough preplanning of where all the tubes will sit, including where they may interfere with other components and decisions about how extensive the 'cage will be. Miserendino used a simple protractor and sample lengths of tubing to plan the angles and talk through the design with us.Welding the rollcage to the frame is the most solid option, but since the Camaro has no frame, custom subframe connectors were fabricated from 2x4 mild steel tubing that goes through the floorboards and is MIG-welded to the sheetmetal to make the chassis very rigid. Custom 2x4 stringers (arrow) that weld to the subframe connectors and the rocker panels make very strong mounting points for the rollcage main hoop and front hoop.We'd planned to run stock '70 seats, but they did not allow enough headroom once we considered rollcage padding and a helmet. Also, compressible foam seats are not as safe as fabricated race seats, and land-speed-race events do not allow stock seats. We went with Kirkey aluminum race seats that could be set lower in the car.At each juncture, Miserendino drilled a hole (arrow) to allow gases inside the tube to escape as they heated and expanded during welding; he's found that otherwise, gases escape at the welding seam, causing spattering. All the tubes were TIG-welded using ER70S-2, 1/16-inch rod. Note how closely the tube ends are ground to fit at the juncture; they are almost a press fit at every point.The entire 'cage was bent and tacked in place long before any finish-welding. It was planned so the feet could be pushed down through the floorboards to finish-weld all the way around the seams that were close to the roof. The main hoop is actually wedged in and welded to the inner roof skin, adding rigidity but making it impossible to use a stock headliner.All sanctioning bodies require door bars, and the NHRA says they need to pass between the shoulder and elbow while the driver is in a seated position. While it complicates entry and exit, we chose to make X-style door bars for strength and protection. Miserendino fitted the two door bars side-by-side in modern Pro Stock style, as shown, rather than butting them where they cross. We used new Year One '70 door panels (which cover the entire door rather than just the top half, as later models do) but omitted the lower plastic map pockets to clear the rollcage.This underdash shot of the driver side reveals how function can have form, as all the tubes meet in logical groups that are strong and pleasing to the eye. Note that the angles on each side of the down bar are equal and opposite. The tube that goes through the firewall is all one piece down to the frame and is a miracle of compound-angle bending and fitment.Here, you can see the punch plates we're so proud of. The flared holes in the 16-gauge steel are made with a Di-Acro punch, but you can also make them at home with a Greenlee punch, and Mitler Bros. sells a flare tool that can be used in a press. The plate must be TIG'd to the chrome-moly tubes with a silicon-manganese 1/16-inch rod. Note the bar that extends across the dash with a loop for the steering column.Racing seats must be mounted to the rollcage structure, and that was done with custom-bent hoops (arrow A) that tie to the 'cage, floor, and subframe connectors and that also carry the seatbelt mounts. To mount the hoops, a transverse bar (arrow B) was placed over the tunnel and welded to both the main hoop and the floor. The angled tubes (arrow C) add style and rigidity.
The seatbacks must be supported against collapse, so they are bolted to the shoulder bar of the rollcage. The small loop (arrow) is just to keep the wraparound Stroud safety harnesses from slipping sideways. Wraparound belts are preferred over the tabbed bolt-on style.The batteries were relocated to the trunk, and not in sealed boxes, so we're required to have a rear firewall of 0.024-inch-thick steel or 0.032-inch aluminum. We chose aluminum, and Red Zone fabbed it using these cardboard templates and riveted it in place. We later sealed all the seams with 3M fireproof caulk.The stock dashpad was right in the way of the position of the rollcage down bars and punch plates. Steve Strope and Pete Harksell of Pure Vision Design helped us out by custom-cutting a Year One replacement pad to closely mate to the shape of the tubes. It was a very time-consuming process of trial-fitting, shaping, and trying again. Also, the repop pads have the mounting studs in the wrong places, so the tabs in the dash needed to be cut and repositioned.Here's the interior with most of the fabrication complete. In bare metal, it's easier to see how well the tubes flow. Note the 6-inch stringers from the main hoop to the top bars. The only thing we'd change is that we wish we'd added an X-bar in the roof to help prevent collapse during a 200-plus-mph rollover.Later, Red Zone added these bars from the intersection of the shoulder bar and the main hoop down to the point of the front leaf-spring hanger. They also serve to mount the SCTA-mandated fire systems. The twin 10-pound Firefox bottles from Delaware Chassis Works are mounted in aluminum rollbar clamps from The Chassis Shop.Here's one of out favorite parts of the car: Red Zone formed a punch plate out of 16-gauge steel that extends up from the dash bar to a secondary tube that supports the dashpad. It looks great and eliminates the rattling plastic lower dash pieces that came stock on second-gen Camaros.The TCI Outlaw shifter looks perfect in the car alongside the RJ Race Cars parachute-release handle. Both are mounted on a custom perch fabbed by Red Zone.The NHRA requires a window net on any car that needs a 'cage, and the SCTA demands that the net cover the entire window opening. We met that with a custom net from Stroud. Just send the company measurements and angles and it will make any net you need. It's installed with a quick-release rod at the top and fixed rods along the door-bar X. The installation parts are from a kit sold by RJ Race Cars.Moving under the hood, you can see the down bars that are welded to the firewall and to the front legs of the 'cage (as seen earlier in the underdash photo). We tried to use a Chassis Works motor-plate kit, but it interfered with the turbo mounting. We did use a 1/16-inch steel midplate between the engine and trans, and the angled bars (arrow) support the midplate attachment point on the frame.
A Hydratech hydroboost setup using a Wilwood master cylinder was required because we wanted to retain power brakes. More on this in future issues, but for now, the critical benefit was the elimination of the space-wasting vacuum booster for the brakes.Because the motor plate could not be used up front, the engine was installed using Moroso solid mounts for a third-generation Camaro that had to be welded in place on the frame side. We do not know of solid mounts made for the second-generation cars.Underneath, tubular, quick-release crossmembers were made for both the transmission support and the required driveshaft safety loop. We thought we were going to use a TH400, but midstream, TCI Automotive talked us into a Powerglide, so . . . the change meant that Red Zone had to fab these parts twice.Inside the trunk, you can see that the rear 'cage bars also tie into a support structure for the parachute riser line. The 'chute attachment point should be roughly inline with the height of the camshaft, and this one extends through the license plate where the stock fuel filler used to be. Twin battery boxes were later welded to the 'cagework in the trunk.Finally, the Stroud Pro Stock parachute and launcher can were hung on a custom-bent structure made of 1/4-inch tube and affixed with premade triangular plates available from RJ Race Cars. The same company sells the support-rod kit for the rear spoiler as well as the little tabs that Red Zone used to affix 0.063-inch-thick, 3003 H14 aluminum to the 1/4-inch-tube frame of the very trick rear wing that was designed using info from this month's wind-tunnel testing. Wait until you see how radical this looks on the finished car!


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|HJHS Student Council completes painting project in old gym
|Written by Holyoke Enterprise
|Holyoke Junior High Student Council completed its project for the year the last week of school. Members painted "Dragon Fans" and "Visitors" behind the bleachers in the old (west) gym. Student Council members are pictured in the Dragon section, from left, front row, Kaylee Ham, Chandler Gerk, Erin Vieselmeyer, Molly Brandt, Brittney Prottsman and Megan Vieselmeyer; and back row, advisor Kevin Asbury, Logan Zeiler, Trevor Dalton, Maddie King and Logan Tharp. Student Council members who assisted with the project, but aren't pictured include Nick Ortner, Alyssa Killin and Marissa Chambers.


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See All Contributors »
According to reports, Kerry Wood will retire today.
Chicago Cubs' Kerry Wood retiring, source says - ESPN Chicago
sad to hear it, but it's definitely time
Self proclaimed 2012 CF Newcomer of the Year
He's had a tough career. Hopefully he doesn't have many regrets.
When was the 20 strikeout game? '98? Fairly long career for the kid.
Science investigates; religion interprets. Science gives man knowledge, which is power; religion gives man wisdom, which is control. Science deals mainly with facts; religion deals mainly with values. The two are not rivals. They are complementary.
Martin Luther King Jr.
Originally Posted by Incyte
When was the 20 strikeout game? '98? Fairly long career for the kid.
You are correct it was May 6, 1998. It was only the 5th start of his career.
Thought the Cubs were going to be set for years to come with Wood and Prior...... Well it is still just wait until next year.
Originally Posted by Gtown25
According to reports, Kerry Wood will retire today.
this is a severe "cool story bro" warning from the emergency weather broadcast system...
I was his waiter once just after college during that season where he, Prior and Zambrano were an awesome rotation that nearly got them there. He seemed like a nice guy, he was having dinner with his mom.
Originally Posted by ISU4ME
You are correct it was May 6, 1998. It was only the 5th start of his career.
Thought the Cubs were going to be set for years to come with Wood and Prior...... Well it is still just wait until next year.
Not to mention Zambrano who was practically their ace toward the end of "that" year.
Kerry is a good guy, and it has to be killing him. Best wishes for him and his foundation. I am sure he will be attached to the team or to the broadcasts in some way.
Man suffers only because he takes seriously what the gods made for fun.
― Alan Wilson Watts
Dusty Baker absolutely destroyed Wood's and Prior's careers pitching them like 200 innings very deep into ballgames.
The Official Paul Rhode's Salt Truck Driver.
That's a shame. If there was a What Might Have Been Hall of Fame, the Wood/Prior/Zambrano rotation would be a first ballot inductee. Good luck to Kerry Wood whatever he decides to do next.
How far have the great little Cubs fallen in the past decade? The Twins, Brewers, and Royals have caught up...
If we could turn back time to the Cubs best seasons...
Let Prohm's Posse Ride: Hallice, Brady, Stu, Lard, Naz, Deonte, Monte, Matt, Simeon, Jordan, and Babb.
After watching him this year, it was definitly time.
A solid career for him though.
Kerry Wood reportedly will announce his retirement from baseball Friday afternoon, but still plans to be available in the Chicago Cubs bullpen for the start of the City Series.
Wood broke into the majors in 1998 with the Cubs at the age of 21. Over 14 years in the majors, mostly on the North Side, he compiled a 86-75 record.
Wood, who has an 8.64 ERA this season and has been battling health issues, will call it quits on the day the City Series starts at Wrigley.
Ryan Dempster said Wood would like to pitch in Friday's game. "He doesn't want to do it for the recognition ... just to have one last time and know that."
The Cubs had no comment on Wood, but a source confirmed that the pitcher is available to pitch today and will be in the bullpen. Whether or not manager Dale Sveum will actually use Wood in the game is unknown, but it would be a fitting way for Wood to end his career on the mound at Wrigley Field while receiving a standing ovation.
Kerry Wood will retire after today's game - chicagotribune.com
He knew it was time.
"Winning isn't everything, it's the only thing."
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Mix and unmatch: Crafty up-and-comer Agnieszka Radwanska battled Ashley Harkleroad yesterday at Indian Wells and pulled out a tight 4-6, 6-2, 6-4 win over her American opponent. She'll next face Russian Svetlana Kuznetsova in a rematch of their Aussie Open 3rd round encounter which the Polish star won easily 6-3, 6-4.
During her run to the Pattaya Women's Open title in February, I was critical of the unflattering silhouette of Aggie's outfit and wondered why she was wearing a Prokom top, who is listed as her official sponsor, matched with a Nike skirt. She's mixing the two brands again this week though this Nike skirt is a much better fit for her body.
But, I said this about Vania King earlier this week and the same goes for Aggie: can someone get this girl a real clothing sponsorship???
(image via AP Photo/Mark Avery)
Wednesday, March 19, 2008
FASHION FIX: Radwanska mixes up game and outfit at Indian Wells
Labels: Agnieszka Radwanska, fashion, Indian Wells, Nike, Prokom, sponsorship, tennis
4 comments:
- AnonymousMarch 21, 2008 at 3:50 AM
Just to make things clear. PROKOM is not a clothing company it is a Polish software company. PROKOM is Agnieszka's sponsor but it is not clothing sponsorship. Her sponsorship contract with PROKOM ends in December 2008 so maybe she will get any clothing sponsorship next year but it is not certain. So far Agnieszka is satisfied with this sponsorship.ReplyDelete
So it seems that the fuss about mixing brands is nothing more but bleep. But even if see did, still, for me fashion is a bit more than just only labels.
Greetings from Poland
Thanks for clearing up Kris. But off the tennis court mixing labels, for me, is good. On the court, it's confusing from a branding perspective.ReplyDelete
It's a great branding opportunity for some sportswear label since she's a rising star. So for me it's a missed opportunity for her and for a sport brand to get exposure.
A sponsorship by a Nike or adidas is great for a young player for many reasons - not just fashion.
- AnonymousMarch 21, 2008 at 7:36 PM
I totally agree Rich.....ReplyDelete
Not sure why someone of Radwanka's talent has yet to receive a clothing sponsorship.
Of course, sponsorship extends to more than just clothes; it will obviously help Agneszka financially, and raise her profile within the sport.
I believe she is the best perfoming Polish women's player.... this is definitely something to celebrate. I hope Nike, Adidas, Fila etc will jump on board!!
*** Question- Has Bartoli lost her Nike sponsorship? She was wearing some of the older pieces at the Aussie Open, and at Indian Wells! ****
i was hoping that pink outfit from IW wasn't Nike's...i looked online but i didn't see anything.ReplyDelete
i'll do more research!


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Gas prices expected to resume their slide
Published: Monday, November 26, 2012 at 2:47 p.m.
Last Modified: Monday, November 26, 2012 at 2:47 p.m.
Although gas prices were forecast to fall before the Thanksgiving holiday, many residents in the Southeast saw prices jump upwards of 10 cents, according to AAA.
Average unleaded gasoline prices
Current: $3.423
Week ago: $3.416
Month ago: $3.554
Year ago: $3.303
Current: $3.387
Week ago: $3.335
Month ago: $3.536
Year ago: $3.326
Current: $3.437
Week ago: $3.433
Month ago: $3.686
Year ago: $3.428
Source: AAA
The rise in oil prices was attributed to rising tensions in the Middle East, particularly the flare-up between Israel and Hamas.
"The tensions between Israel and its surrounding nations caused oil prices to increase, which may have led to the hike in retail gas prices before the holiday weekend."
said Jessica Brady, AAA spokeswoman, in the group's weekly fuel report.
Retail gas prices are expected to resume the downward trend in place before the Thanksgiving holiday. A barrel of oil closed Friday at $88.28, $1.61 more than the week prior.
The price of a gallon of unleaded gasoline in Gainesville ranged from $3.29 to $3.69, with an average price of $3.43, according to the website GasBuddy.com.
The national average price of regular unleaded gasoline is $3.43, 1 cent more than last week. Florida's average of $3.39 increased 5 cents from last week. Georgia's average price of $3.28 increased 3 cents from last week, respectively.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


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Athletics Home
Sports in the News
Football's Sinclair Earns SCFA Player of the Week For Finale
Running back Zach Sinclair became the third Pasadena City College athlete to earn SCFA National Northern Conference Player of the Week honors for his performance in the football team's 38-17 season-ending loss at Bakersfield Nov. 10.
All three of the selections were for special teams as Sinclair joined earlier Lancer PofW winners in kicker Martin Magana and punter Manny Meza. Sinclair totaled 253 all-purpose yards, including 168 yards in six kick returns v. Bakersfield. He ran for 70 yards and scored on a 17-yard TD run.
A 5-foot-10, 190 pounder from Centreville Academy in Mississippi, the sophomore transfer Sinclair became the team's go-to offensive player over the last several games. He finished second on the Lancers in rushing (451 yards) and he led PCC in overall all-purpose yardage with 860 yards in carries, receptions and returns. His 59-yard kick return v. Bakersfield was the longest by a Lancer all year and his 42-yard carry at Ventura was the longest carry by a PCC running back for the season.
Release Date: 11/16/12


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For someone who hates the cold as much as I do, the very idea of an ice hotel sent shivers of horror down my spine. But the reality was quite magical and airy, less an igloo than perhaps what the palace of the Snow Queen in Hans Christian Andersen's fairy tale might have looked like.
A mere 30-minute drive from Quebec City, the Ice Hotel is redesigned and rebuilt each winter, and it's quite the project. Some 15,000 tons of snow and 500 tons of ice are used in its construction, and the process takes about a month. There are 36 rooms where you can stay, a chapel (where some 30 weddings are celebrated each year) and a bar. Fun place. This year, the Ice Hotel will be open until March 29. To find out more, visit www.icehotel-canada.com.
Across the way is the station touristique Duchesnay, not only a hub for many area activities, but also a place where you can enjoy good meals and deluxe recreational amenities. Accommodation is available in cabins and lodges and in the Auberge Duchesnay, with its view of Lac St. Joseph, and you can opt for a combined package with the Ice Hotel. www.sepaq.com/duchesnay.
Nearby you'll find the Tyst TrädgÃ¥rd (which means quiet garden) Nordic spa. There, dressed in bathing suits and terrycloth robes, with sturdy Crocs on our feet and hats on our heads, the Girlfriend Getaway gang, amid shrieks of high hilarity, gingerly made our way across an expanse of snow and ice to a deliciously hot therapeutic pool. A few steps away was a cold pool, and the idea was to alternate between some minutes in the hot water and a quick, bracing dunk in the cold, to rev up the circulation.
No dice, sister. While some intrepid souls complied, I contented myself with wallowing in the warm, merely standing up once in awhile for good form. I did lean into a snowbank to see what it would feel like (verdict: incredibly cold, followed by a ferocious burning sensation when I immersed myself back into the hot water). Next we went into a dry sauna, with an optional walk through a lukewarm waterfall. I actually braved this, and it really was lovely. Mother would be very, very proud.
Finally, swaddled in thick, polar fleece blankets, we relaxed in hammocks by a warm wood stove. Bliss. Tyst Trädgård also offers services such as massages, facials and lymphatic drainage. www.tysttradgard.com
Tomorrow: romantic Quebec City


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The Department of History (HY)
The Department of History offers a major and a minor in history. It also offers departmental honors to those who qualify for this program.
History Major (BA)
Department of History, 202 ten Hoor Hall
Degree requirements. Students earning the bachelor of arts (BA) degree with a major in history must complete all University, college (see pp. 52-53), and departmental degree requirements. These include the general education requirements, the following major requirements, all requirements for an approved minor, and sufficient other credits to total a minimum of 120 applicable semester hours.
Admission into the major. Students are expected to declare a major formally no later than the fourth semester of full-time enrollment (or at 61 semester hours for transfer students). With the assistance of an advisor in the major department, students should complete the Declaration of Major form.
Grade point average. A 2.0 grade point average in the major is required for completion of the degree. The major GPA is calculated based on all courses applicable to the major that the student has attempted at UA.
Major courses. The major in history requires successful completion of the following 36 semester hours:
|HY 101 or HY 105 (or HY 110¹)
|HY 102 or HY 106
|HY 203 or HY 205
|HY 204 or HY 206
|Field requirement³
|HY electives
|¹HY 101 or HY 105 is preferred, but HY 110 can substitute.
|²A minimum grade of "C" is required to receive credit for HY 430.
|³Fields: A minimum of 3 hours from each of the following fields must be completed for a total of 9 hours.
Upper-level residency. A minimum of 18 semester hours of 300- and 400-level courses in the major must be earned on this campus.
Ancillary courses. The history major does not require ancillary courses. However, it is recommended that students, especially those considering graduate work in history, study at least one foreign language.
Required minor. This major requires the completion of a minor.
Additional major requirements. Students are responsible for ensuring that they have met all University, college, major, and minor requirements. However, each student must meet with an advisor in the major department for academic planning and to be cleared for registration each semester. College advisors are also available for additional assistance with minor, college, and University requirements.
Special opportunities. The department sponsors a history club that is open to all students. It also sponsors a chapter of Phi Alpha Theta, the history honorary society. Phi Alpha Theta is open to both majors and non-majors who have junior standing or above, have completed at least 12 hours in history with a GPA of 3.3 or above, and have an overall GPA of 3.0 or above.
Honors program. The history honors program is open to history majors who have a 3.0 overall GPA, a 3.3 GPA in history, and at least 12 hours of history courses completed. The program requires 9 hours of honors work, including HY 399 History Honors Colloquium (usually taken in the junior year) and a 6-hour thesis (HY 498 and HY 499) completed (usually in the senior year) under the direction of a tenured or tenure-track member of the department. Graduation with honors in history requires a 3.0 overall GPA, a 3.3 GPA in history, and satisfactory completion of a thesis judged to merit an honors designation.


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Lineups: Buddy Bell at Legends Luncheon
Before making his way to the ballpark Wednesday, Buddy Bell stopped by the Madrid Theater for the fifth and final State Farms Legends Luncheon of the season. Buddy joined former Major League pitcher Rick Sutcliffe and luncheon co-hosts (and former Royals) Willie Wilson and Al Fitzmorris for some baseball-talk. Buddy and Fitz, who played against each other in the 1970s before becoming Cleveland teammates in 1977, swapped stories and then the entire panel fielded questions from the audience. Buddy, who is stepping down as manager at the end of the year, talked a lot about the positive direction the team is headed, including making a pretty confident statement about Alex Gordon being one of the top defensive third basemen in the league. That statement coming from Buddy, who happened to be a six-time Gold Glove third baseman in his playing days, was pretty encouraging to hear…
Meanwhile, speaking of Gordon, he is back in the lineup tonight after taking a night off to rest his knee. On the mound for the Royals is Brian "Banny" Bannister (12-8, 3.39 ERA), while the White Sox turn to Jose Contreras (9-16, 5.81 ERA). Here are the rest of the lineups…
For the Royals:
DeJesus – CF
Grud – 2B
Gload – 1B
Butler – DH
Teahen – RF
Gordon – 3B
Smith – SS
Gath – LF
LaRue – C
Bannister – P
For the White Sox:
Podsednik – CF
Fields – LF
Thome – DH
Konerko – 1B
Dye – RF
Pierzynski – C
Uribe – SS
Richar – 2B
Cintron – 3B
Contreras – P
1 Comment
I have noticed that you guys don't get nearly the volume of comments that some of the other front-office blogs get (Dodgers, White Sox), but I just wanted to drop you a note to tell you how much I enjoy reading your posts every day (even though most times I am a day late). As a media relations person for the Auburn Univ. baseball team, I find it very insightful to read this everyday – both to learn about the club and to see how our jobs differ. I am a life-long Mets fan but have followed the Royals and others just because of their blogs. Thanks for all you do.
Dan F.


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Images: Loading [Image 7 of 8]
Photo by Capt. Christopher Larsen
Soldiers assigned to the 7th Transportation Brigade, an active Army unit from Fort Eustis, Va., and the 385th Transportation Battalion, a U.S. Army Reserve unit from Tacoma, Wash., prepare to load tugboats on board the USNS Mendonca at the Port of Tacoma, March 17, 2014. The vessels are on their way to Alaska to take part in Joint Logistics Over the Shore 2014, an annual exercise designed to test logistics capabilities across a broad spectrum. U.S. Army photo by Lt. Col. Karl S. Linderman.
This work, Loading [Image 1 of 8], by CPT Christopher Larsen, identified by DVIDS, is free of known copyright restrictions under U.S. copyright law.
Date Taken:03.17.2014
Date Posted:03.20.2014 16:57
Photo ID:1191590
Size:48.84 KB
Location:TACOMA, WA, US


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Finance Minister P. Chidambaram today said he looks forward to seeing the number of retail investors increasing from 1.6 crore at present to 15 crore.
Addressing the 20th anniversary celebrations of the National Stock Exchange of India Ltd (NSE), the nation's largest bourse and one of the top five in the world, P. Chidambaram also said, "Standards set by NSE are a benchmark not only to other exchanges but to all the capital markets across the world."
There is an urgent need to increase retail participation and I look forward to seeing the number of demat account holders grow from 1.6 crore to 15 crore, P. Chidambaram said.
NSE Managing Director and Chief Executive Officer Chitra Ramakrishna said over the past two decades, the exchange has lived up to expectations with which it was launched.
"For the NSE to have had the opportunity to be an instrument of reform, if NSE has claimed its space amongst the top few exchanges in the world, a lot of that credit will go to the reform process, visionaries in the industry, Sebi and other regulatory bodies, stakeholders, market participants, many of whom are present today, and the list is long," she said.
She said the domestic market has lofty goals as it becomes a gateway to the Asian region and the best in the world, but admitted this path is paved with challenges.
"It requires us to be competitive, whether it is in ease of doing business or forms of doing business, reforms like the FSLRC (Financial Sector Legislative Reforms Commission) create the platform for the next wave of changes," Ramakrishna said.
Securities & Exchange Board of India (Sebi) Chairman U K Sinha congratulated NSE for its achievements.
"NSE is a symbol of confident India, ready to take up all the challenges that emerging global economies are going to pose to us," he said.
NSE Vice Chairman Ravi Narain said, "Our chosen strategy was high standards of governance, transparency and innovation through technology. NSE brought a new business model and governance model, enthusiasm and the ability to take risks, but above all, with a sense of purpose."
Former NSE chairman S B Mathur, former Sebi chairmen G N Bajpai and M Damodaran, SBI Chairperson Arundhati Bhattacharya, BSE Chief Ashish Chauhan (who is an ex-NSE personnel), HDFC chief Deepak Parekh and Godrej Group Chairman Adi Godrej were among those present.
Cozy ties between banks & cos impeding corporate bond mkt: FM
Finance Minister P Chidambaram


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I listen here
a lot more than I comment, mostly because politically and economically, I consider myself to be much more a student than a teacher.
I think that to people like me (true economic laymen), this idea sounds bogus, almost like you're just manufacturing a whole bunch of phony money that isn't there.
Believe me, I'm not saying this is the case. I'm just saying that I don't understand.
I also think that if the idea is to gain any traction with regular people, the concept that this is not phony money has to be explained better.


text:
Home » Faculty + Staff Directory
(315) 443-3571Room: firstname.lastname@example.com
PhD, Anderson School of Management, University of California, Los Angeles
Research Topics
Professor Balasubramanian has published in the Academy of Management Best Paper Proceedings and Industrial and Corporate Change. He has presented his research at the annual meetings of the Academy of Management as well as at the Atlanta Competitive Advantage Conference and the annual meeting of the Western Economic Association. Balasubramanian's research interests are in competitive analysis, organizational learning, and innovation. Selected Publications:"New Plant Venture Performance Differences among Incumbent, Diversifying, and Entrepreneurial Firms: The Impact of Industry Learning Intensity," (forthcoming), Management Science."Learning-by-Doing and Market Structure," (forthcoming), Journal of Industrial Economics. "What Happens When Firms Patent? New Evidence from U.S. Economic Census Data," (forthcoming), Review of Economics and Statistics."Industry Learning Environments and the Heterogeneity of Firm Performance," (2010), Strategic Management Journal, 31 (4), pp. 390-412, with Lieberman, M.
"Capital Resalability, Productivity Dispersion and Market Structure," (2009), Review of Economics and Statistics, 91 (3), pp. 547-557, with Sivadasan, J.
Natarajan Balasubramanian, assistant professor of management at the Martin J. Whitman School of Management at Syracuse University, has received the prestigious Kauffman Junior Faculty Fellowship in Entrepreneurship Research, the Ewing Marion K Read more>>


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can someone with a successful fresh M2 install on fresh FC3 list the steps they took to get FC3 ready for M2 and anything they did to message M2?
can someone with a successful fresh M2 install on fresh FC3 list the steps they took to get FC3 ready for M2 and anything they did to message M2?
Hi..Zimbra has a nice small doc
iam tying to write 2 docs
1) FC3 for New users
2) Zimbra for New Users
kind of very simple detailed doc as a STEP by STEP per CLICK starting point..will update this fourm once done..some time soon
Raj S Vrach
Originally Posted by raj
this would be AMAZING!
I got M1 to install just fine on FC3, but I cannot get M2 to work no matter what I do.
I have a fully up-to-date FC3 after running yum install, install curl, fetchmail, etc, the install goes just fine until the end when I receive errors that ther eis no such domain name..
I have a fully resolveable domain name that worked under M1..
I have tried everything that I know of including seveal clean FC3/M2 installs..
I follow the Zimbra quick install to a T..
anyone having similar issues?
Is this a new install or an upgrade?
Can you post your install log?
I did a complete new install of both FC3 and M2.
yum update
fetchmail installed, curl, etc..
My hostname is resolvable..
my /ects/hosts file looks like:
127.0.0.1 localhost.localdomain localhost
66.58.42.xx zmail.xx.com zmail
all correct from what I read in the forums..
I can SSH into my box using the hostname.
Last edited by chamo; 11-18-2005 at 12:50 PM.


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Indulge in color with Bonbons®, our collections of 8 miniature balls of yarn. Each collection includes 8 shades, perfect for any project requiring multiple colors, such as amigurumi, colorwork, embroidery, and embellishments. Bonbons are also great for friendship bracelets and kids' crafts.
Cotton: Weight Category 2: Sport Weight 8 x .35oz/10g 8 x 28yd/26m Acrylic: Weight Category 3: DK Weight 8 x .35oz/10g 8 x 28yd/26m Metallic: Weight Category 2: Sport Weight 8 x .35oz/10g 8 x 38.3 yd/35m
Cotton: 100% Cotton. Care: Machine Wash Cool, Gentle Cycle, Do Not Bleach, Dry Flat, Low Iron, Dry Clean Any Solvent Except Trichloroethylene. Acrylic: 100% Acrylic. Care: Machine Wash and Dry, Do Not Bleach, Do Not Iron, Tumble Dry Normal, Dry Clean and Solvent Except Trichloroethylene. Metallic: 96% Acrylic, 4% Metallic Polyester. Care: Machine Wash Cool, Lay Flat to Dry, Do Not Bleach, Do Not Iron, Dry Clean Any Solvent Except Trichloroethylene.
Knit:Cotton: 24 sts x 35r on size 4 (3.5 mm) needles Acrylic: 21 sts x 29r on size 6 (4 mm) needles Metallic: Knit: 24 sts x 30 r on size 5 (3.75 mm) needles
Crochet: Cotton: 19 sc x 23r on F-5 (3.75 mm) hook Acrylic: 16 sc x 20 r on I-9 (5.5 mm) hook Metallic: 19 sc x 23 r on G-6 (4.25 mm) hook
Acrylic: Magenta, purple, pink, yellow, lime, orange-red, orange, and turquoise
Acrylic: Pale pink, lavender, sky blue, medium blue, white, yellow, peach, and light green
Cotton: Seafoam green, white, orange, turquoise, yellow, black, purple, and red
Cotton: Green, dusty rose, palest lavender, purple, chocolate brown, tan, lightest yellow, and cream
Metallic: Sparkling taupe, teal, magenta, dark purple, gold, bronze, red, and copper
Metallic: Sparkling peach, red, hot pink, purple, pea green, emerald, light blue, and dark blue
Metallic: Scarlet with red sparkle, white with red sparkle, white with silver sparkle, white with green sparkle, green with emerald sparkleAcrylic: White, medium red, cool green
Acrylic: Bright green, tangerine, bright orange, yellow, aqua blue, royal purple, true red, and hot pink