text:
As most of us all know, our wallets have been tested the past few years to see just how far we can squeeze them. Some of you most likely trying for a completely 360 degree twist. Many of you are probably sweating in your sleep thinking about the money spent or money you need to spend on back to school ... Read More »
Home > Tag Archives: back to school saving tips


text:
May 31, 2016
A former Gulfport mayor is asking a federal judge to throw out his guilty plea almost three years ago to a felony charge of stealing FEMA funds.
The plea deal Brent Warr entered into with the government allowed him and his wife to walk out of court with no prison time.
The Sun Herald reports that Warr's attorney argues in new court documents that FEMA did not determine that Warr was ineligible for the assistance his family received after Hurricane Katrina, even though the government charged him with the crime.
Warr contends that FEMA has acknowledged since his plea that it made errors in determining applicant eligibility for benefits following Katrina.
Warr was sentenced in 2009 to three years' probation and ordered to pay $9,558 in restitution.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or email@example.com.

subset: commoncrawl


text:
Call our certified SCUBA Instructors
Mon - Sat - 8AM - 6PM PST
I bought two of these bags for our Z Quad masks. They barely fit into the bag. These mask bags might be better suited for a beginner or snorkle type of mask. As far as the defog went, we had several dives in Cozumel & never had a problem using the pink laundry detergent the dive boats use. But the one time I used this gel defog.... well, it was the ONLY time I had mask fogging issues. In fact I couldnt get my mask cleared at all & had to bail out on the dive because we were going through to many tunnels for me to have limited sight. lol
Was this review helpful? Yes No
276 out of 556 people found this review helpful.
This bag is huge! It has more than enough space for cameras ..... the only down side is that it is one large space. I think it would be much better if there were a pocket or two to hold some supplies. But this is a nice bag.
Was this review helpful? Yes No
306 out of 604 people found this review helpful.
ive used these s in salt & fresh water with great results! i used to use ear plugs but found that i dont need to if i use these s first. thanks for such a great product!
Was this review helpful? Yes No
183 out of 361 people found this review helpful.
I bought this kit after looking around on the internet for an all in one safety pack. I was very pleased with the quality of all the products that are in this handy pack. I took it with me on a dive trip to Cozumel a couple of weeks ago & was asked a few times about it by other divers. I didnt have to use it but was glad that I had it. Its funny how safety equipment is like that.... you buy something & hope to not have to use it. :) I highly recomend this kit.
Was this review helpful? Yes No
259 out of 569 people found this review helpful.
Corporate Office: Scuba.com, 1752 Langley Avenue, Irvine CA 92614
949.221.9300 / Toll Free 1.800.347.2822


text:
Connect your Perfect Chairs® with this perfect table.
Perfect Chair Wedge Spanner Table
Currently Out of Stock
Product Number: 794665p
There's a perfect complement to any two Perfect Chairs®. Meet the Perfect Chair® Wedge Spanner Table, designed to hold reading materials, snacks, beverages or remote controls, whatever you need to stay in your Perfect Chair® without having to get up. In fact, you don't have to limit yourself to only two chairs, you can connect a whole row of Perfect Chair& recliners in an arc for a great home theater setting. Perfect Chair Sold Separately. Accessories Not Included.
Dimensions: 26" L x 21" W x 21" H
Dimensions: 26" L x 21" W x 21" H
read more...


text:
Many of our students participate in collaborative research with faculty.
Latest Research News
- Scott Day – Researching K-12 school district reorganization
- Andrew Predmore – Planning for the future
- Nathan Steele – Studying decision making in business
The Therkildsen Field Station at Emiquon is a nucleus of activity, ideas, and research on floodplain ecology – providing hands-on learning for teachers, students, guests, and scientists from around the world.
Research Centers:
- Center for State Policy and Leadership
- Institute for Legal, Legislative and Policy Studies
- Survey Research Office
- The Papers of Abraham Lincoln
- Office of Grants, Contracts and Research Administration
- Grant and Contract Funding Annual Reports
- Norris L Brookens Library
- Center for Online Learning, Research, & Service
- Therkildsen Field Station at Emiquon
- Undergraduate Research Support Program
Endowed Professorships:
- Wepner Distinguished Professor in Political Science
- Ameren Distinguished Professor in Business and Government
- James J. Stukel Distinguished Professor
- PNC Distinguished Professor of Banking and Finance
- Naomi B. Lynn Distinguished Chair of Lincoln Studies
- Louise Hartman Schewe and Karl Schewe Professor in Liberal Arts and Sciences


text:
The Harmonized Index of Consumer Prices category "Clothing Materials (03.1.1)" is a classification of semi-durable goods that includes clothing materials of natural fibers, of man-made fibers, and of their mixtures.
This category excludes furnishing fabrics (05.2.0).
This is a subcategory of the Clothing and Footwear (03) and of the Clothing (03.1) categories.
Information provided in the notes pertaining to HICP classifications can be found from the source at: http://ec.europa.eu/eurostat/ramon/nomenclatures/index.cfm?TargetUrl=ACT_OTH_CLS_DLD&StrNom=HICP_2000&StrFormat=HTML&StrLanguageCode=EN&IntKey=22470387.
Copyright, European Union, 1995-2016, http://ec.europa.eu/geninfo/legal_notices_en.htm#copyright.
Source: Eurostat
Release: Harmonized Indices of Consumer Prices (HICP)
Harmonized Index of Consumer Prices: Clothing Materials for Estonia© [CP0311EEM086NEST],
retrieved from FRED,
Federal Reserve Bank of St. Louis
May 31, 2016.


text:
ANNAPOLIS, Md. (AP) - Prince George's County lawmakers are coping with the gun violence gripping their communities as legislators in Annapolis debate the merits of a far-reaching gun bill backed by Maryland Gov. Martin O'Malley.
Maryland senators on Thursday approved a sweeping gun control bill that would ban assault weapons in the state and create a licensing provision for handguns, requiring gun buyers to submit fingerprints to state police.
If passed, the gun law would be among the strictest firearm laws in the country.
The gun bill currently awaits approval by the House of Delegates.
A total of six high school students have died in Prince George's County as a result of gun violence since the school year began.
Lawmakers say there are no easy fixes, but discussions are being held.


text:
2011 Cy's Favorite Alum Honorees: The Geoffroys
AMES, Iowa - The Iowa State Athletics Department lost one of its greatest supporters when Iowa State University president Dr. Gregory L. Geoffroy stepped away from his post. For 10 years, Geoffroy and his wife, Kathy, have made Ames their home, and made Cyclone Athletics a top priority.
The Geoffroys have been fixtures at countless Iowa State sporting events, donor outings and pep rallies. They attended those events not only as administrators, but also as fans.
This year, the Iowa State Athletics Department recognizes the loyal and outstanding support from the Geoffroys with the 2011 Cy's Favorite Alum award. Since 1955, the Iowa State University Athletics Department has recognized the loyalty and accomplishments of a graduate or friend of Cyclone Athletics.
The athletics department has literally grown leaps and bounds during Geoffroy's tenure as president. Attendance figures have skyrocketed, the operational budget nearly doubled and new facilities have sprouted everywhere. Without Geoffroy's backing, beautiful additions to the Cyclone Athletics landscape, like the Bergstrom Indoor Facility, the Hixson-Lied Academic Center and the Sukup Basketball Complex, wouldn't have come to fruition.
Behind the scenes, Geoffroy was just as influential. He always made time to meet with recruits during their campus visits and routinely aided Iowa State Athletics Director Jamie Pollard on a variety of initiatives.
Thank you, President Geoffroy!
Cyclone Administrators/Coaches Speak Out On Geoffroy
Iowa State Athletics Director Jamie Pollard:
"Dr. Geoffroy's support of the athletics department has been instrumental to the progress we have made the last six years. Greg's legacy, from an athletics department perspective, is that he has been an engaged and enthusiastic leader, who helped spearhead several significant projects and played a critical role in keeping the Big 12 Conference together."
Iowa State Football Coach Paul Rhoads:
"From day one, it has been obvious to me that Dr. Geoffroy was committed to the success of our football program. I have always admired Dr. Geoffroy's ability to pick the right people and allow them to do their job while giving them the appropriate guidance."
Iowa State Women's Basketball Coach Bill Fennelly:
"Dr. Geoffroy and Kathy have been our No. 1 fans for many years. Their emotional attachment to our program is something we cherish. The commitment by Dr. Geoffroy has allowed us to build truly one of the more special programs in the country."
Cy's Favorite Alum Honorees
1955 Orville Crowley Des Moines
1956 Waldo Wegner Ames
1957 Charles Shirey Waterloo
1958 Harry Hoak Des Moines
J.D. Armstrong Ames
1959 Carl Bluedorn Waterloo
1960 H.R. Hilstrom Sycamore, Ill.
1961 Leo Fitzpatrick Carroll
1962 Ralph Olsen Ellsworth
1963 Dr. Russell Anthony Cedar Rapids
1964 Ted Aulmann Des Moines
1965 Clair G. Mason Marshalltown
1966 Don Kaser Des Moines
1967 George Henningsen Des Moines
1968 Lloyd Bock Des Moines
1969 Al Hagen Des Moines
1970 H.D. Wilson Sioux City
1971 Ray Donels Ames
1972 Ray Hagie Clarion
1973 Sam Hamilton Chicago, Ill.
1974 Dean Knudson Ames
1975 John Ruan Des Moines
1976 Robert Wright Carroll
1977 Herman Holmes Newton
1978 James Hilton Ames
1979 Carroll Lane Carroll
1980 Walter Neumann Des Moines
1981 Deane Gunderson Rolfe
1982 Raymond Engel Marshalltown
1983 Ralph Engel Des Moines
1984 Dorothy Erskine Ames
1985 Robert Parks Ames
1986 Richard Grant Sanibel, Fla.
1987 Robert Eddy Des Moines
1988 Bernard Simmons Waterloo
1989 Lydia Adams Ames
1990 Dr. William Bliss Ames
1991 Isaiah Harris Plymouth, Minn.
1992 Mal Schmidt Ames
1993 Kathryn Engel Marshalltown
1994 Rich Severson Ames
1995 Dr. Jon Fleming Ames
1996 Erb & Marge Hunziker Ames
1997 Jack & Dilla Cosgrove Cedar Rapids
1998 Barb Houk Ames
1999 Al & Sara Sorensen Cedar Rapids
2000 Stewart Burger Ames
2001 Dick & Jane Seagrave Ames
2002 Rod & Connie French Des Moines
2003 Dick & Sandy Horton Ames
2004 Cecil & Dorothy Rueter Grand Junction
2005 Jerry & Nancy Hall Ames
2006 Don Voelker Ames
2007 Bill & Judy Hoefle Ames
2008 Mike & Karon Lacey Elkhart
2009 Richard & Deborah McConnell Johnston
2011 Gregory & Kathy Geoffroy Ames


text:
Worked With:
Todd Field
Birth Name: Todd Field
Born: 02/24/1964
Birth Place: Pomona, California, USA
Born: 02/24/1964
Birth Place: Pomona, California, USA
Born on Feb. 24, 1964 in Pomona, CA, Field was raised in Portland, OR from the age of two when his father, a truck driver, moved the family north after taking a job as a traveling salesman hocking welding supplies, while his mother worked as a librarian. Frustrated as a poet and sad to see the misery of his father, Field moved to New York, determined not to duplicate his father's Willy Loman-like lifestyle. Field hustled as best he could to land acting work, digging into dumpsters for yesterday's call sheets and going on auditions under the auspices of fictitious management companies. After making his television acting debut with a guest spot on "Head of the Class" (ABC, 1986-1991), Field la... Continue Bio >>
Popular Movies:
More Credits >>


text:
if your careful, you can remove the tenderloin without a complete field dressing. Takes a little practice but you can get to them after you remove the backstraps. Theres a video somewhere ive seen that shows how to do this. Ive been doing it the last couple years and man is it nice not have to deal with a gut pile!
Ill try to find that video for you.


text:
Red Wine May Cut Risk of Colorectal Cancer.
Want an extra-bubbly champagne experience? Wipe the glasses vigorously with a clean towel before serving.
That's because new research shows that champagne bubbles begin with tiny cylindrical fibers deposited on glasses from the air or towels used to dry the glasses.
The research could help scientists deal with unwanted bubbles in food processing, medicine and other fields.
Last year at the International Wine and Food Festival at the Banff Springs Hotel, we had the pleasure of enjoying a tasting of Austrian wines, featuring, of course, the premiere Austrian varietal, Gruner Veltliner.
Now Von Strasser, a Napa winery, has harvested California's first commercial crop of the grape. It will be interesting to see what they come up with.
For our part, we found that, alas, as with so many other varietals, the bottles we really, really liked were the ones that were really, really expensive.
Scan your favorite wine blogs every day.
Search over 150 wine blogs
Click to visit the blog or browse all of the bloggers intros.
Wine bloggers reach new audiences and readers find new wine blogs and keep up with their favorites.
Link to WineWonks


text:
Hello everybody,
I've wandered on the web looking for some inspiration for one of my new projects, aiming to generate random high quality "infinite" fantasy maps and I landed there.
A few years ago, I've quite successfuly created some 2D sci-fi galaxies, and my purpose is now to generate some kind of fantasy counterpart, adding lives and societies to it.
I've already found some very impressive works here, I hope to be able to reach some appreciable quality level.


text:
Marissa Powell is a singer who has performed with her group 'Geniveve' in numerous venues across the state of Utah, singing the National Anthem for over 10,000 people at the Rocky Mountain Cup for ReAL Salt Lake, as well as writing and performing original songs for the past six years.
As a model and an actress she has been involved in runway, print and film; featured in Fitness Magazine, television commercials and recently appearing on ABC's What Would you Do? TV episode as a lead actress.
She played volleyball throughout High school and was awarded All-Region two years in a row and Deseret News First Team All-State 5A Defensive Specialist of the Year 2009. She played volleyball for Westminster College in 2010.
Marissa's community involvement includes volunteering for Primary Children's Hospital for the last five years as a member of the Kids Crew in the Forever Young Zone. She plans on helping to promote programs at Primary Children's Hospital this year during her reign as Miss Utah USA and serve as an ambassador for Healing Hands for Haiti International Foundation.
Marissa has studied at Westminster College and Brigham Young University.
Check out Marissa's Photo Gallery.


text:
|Running Time: 171 mins.(MFB)
|Genre: Drama, War
George C Scott
Karl Malden
Michael Bates
Stephen Young
All Cast & Crew >>
Summary:The story of General George S Patton, Jr. during the World War II phase of the controversial American general's career. A military historian and poet, Patton believes he was a warrior in many past lives, and that he is destined for something great during this life; however, his stubborn and controversial methods nearly prevent the fulfillment of that destiny.


text: Home Politics Don't Carry Me Back to Old Virginny The flap over Confederate History Month recalls the mean, mean side of the Old Dominion. By: Jack White Posted: April 9 2010 8:33 AM 0 Segregated King George School - Getty Images - Alfred Eisenstaedt When I was a kid in Washington back in the 1950s, I used to watch my dad's face change whenever we had to drive across the bridge into Virginia. His jaw would clinch, his eyes would harden, and his body would assume a determined but wary posture, as though he were preparing to enter a battle zone. In a way, that was exactly what he was doing. In those days before the Brown v. Board decision, Washington was a segregated southern city, but compared to Virginia it was a racial paradise. The Old Dominion was a place whose governors led the "massive resistance" campaign against school desegregation and where local officials like those in Prince Edward County shut down the entire public school system rather than allow black children to sit in the same classroom as white children. It was, in short, a mean, mean place that camouflaged its viciousness beneath a veneer of drawling Southern gentility while courtly so-called intellectuals like James J. Kilpatrick served up platitudinous rationales for keeping Negroes in their separate and decidedly unequal place on the editorial page of the Richmond Times Dispatch. All that seemed like ancient history when I moved to Richmond almost four years ago. The Times Dispatch, for example, had a black editor. The governor, Tim Kaine, was a liberal Democrat and former civil rights attorney; his father-in-law, Linwood Holton, had been the moderate Republican governor who a generation earlier had finally halted Virginia's defiance of integration and placed his own children in mostly black Richmond public schools. More proof that Virginia had entered a new era came in 2006, when U.S. Senator George Allen, a neo-segregationist Republican, lost his seat to Jim Webb, a moderate Democrat, after he was caught on videotape hurling an ethnic slur at an Asian American on Webb's staff. The icing on the cake arrived two years later when Barack Obama moved Virginia from the red column into the blue, the first time a Democratic presidential candidate had won the state in 40 years. I thought the millennium had come. Curses, foiled again. Last November, a bland-looking Republican named Bob McDonnell clobbered a hapless and rather unattractive Democratic opponent to put the governorship back in GOP hands. Another Republican, Kenneth T. Cuccinelli, II, became state attorney general. And ever since they were sworn in back in January, the two officials have been hell-bent on driving Virginia back into the bad old days from whence I thought it had escaped. And then, last week, the contretemps over McDonnell's proclaiming April as Confederate History Month, without even mentioning the issue of slavery, a blatant cave-in to those who cling to the romantic, phony myths about Virginia's past. The move was so blatant and so ugly that the New Virginia immediately began fighting back against this literal whitewashing of history and McDonnell soon conceded that he had made a big mistake and apologized. But it shouldn't have been necessary for blacks and their allies to protest for a 21st-century governor to know that paying homage to the legacy of the traitors who were willing to dismantle the nation in order to preserve their right to hold other human beings in bondage—men whose triumphant images are enshrined in statues along Richmond's Monument Avenue—is divisive and offensive. As Obama reminded us in an interview with ABC, "when we talk about issues like slavery that are so fraught with pain and emotion, that, you know, we'd better do so thinking through how this is going to affect a lot of people." Amen to that, but in McDonnell's and Cuccinelli's Virginia, I'm not sure that message is being heard. These days, when I drive home to Richmond from my day job in Washington, I get that same clench-jawed, hard-eyed alert but wary attitude my dad used to put on when we drove into Virginia 50 years ago. (Continued from Page 1) Jack White is a regular contributor to The Root. Become a fan of The Root on Facebook. Follow us on Twitter. is a former columnist for TIME magazine and a regular contributor to The Root. Get what we're watching delivered to your inbox everyday! Sign up for our daily video newsletter below. < PREVIOUS PAGE Page 2 of 2 Powered by Livefyre 0


text:
Industry Solutions for Wholesale Trade
Industry Solutions for Wholesale Trade
No standard can do everything.
That is why we offer additional solutions for SAP® applications, tailored precisely to your company's specific requirements.
As a result, you obtain the applications and technology from the market leader SAP, together with additional potential for benefits.
All industry topics at a glance:
FIS/wws® Merchandise management the fast way.
EAI solutions Integration and communication made easy.
FIS/mpm® Integrated material and price management for SAP ERP 6.0.
FIS/kis® The customer information system for field service.
FIS/eSales® The convenient online shop for B2B and B2C.
FIS/edc® The all-round solution for document reading and further processing in SAP ERP 6.0.
FIS/hrd® Secure testing in HR using productive data.
Other Industry Solutions
More about SAP Software and Services


text:
Rice Krispies 'the little fish who loved the stars' by Leo Burnett London
AgencyLeo Burnett London
SectorFood and Drink and Grocery food
Kellogg has launched its first ad campaign for Rice Krispies Multi-Grain Shapes.
A fish dreams of an adventure and sets off on a voyage in a rocket made of multi-grain shapes. As it navigates its way through Rice Krispies stars, it realises it was born to be a fish and returns home before jumping into a bowl full of Rice Krispies cereal with milk. The narration is voiced by Vic Reeves.
The spot, by Leo Burnett, finishes with the strapline: "There's a story behind every shape."
The ad was shot in-house at the studio of the production company th1ng. It was written by Sarah Clift, art directed by Don Bowen, and directed by Tom, Dick and Harry.


text:
See All Contributors »
West Des Moines (Iowa) Valley offensive tackle Jake Campos has been committed to Missouri for the last six months, but this past weekend the four-star prospect took his first official visit of the process to one of the Tiger's former Big 12 foes.
http://iowastate.rivals.com/barrier_...fid=&tid=&mid= (Rivals subscription article)
Now listed as a "soft verbal" to Missouri:
Jake Campos - Yahoo! Sports
Is this common? I would think he has no reason to visit other than the obvious...he's getting cold feet with mizzou.
Home sweet home Jake.
2014-15 Cyclone Fanatic NBA Fantasy Basketball Champion!
This looks shopped.
The Official Paul Rhode's Salt Truck Driver.
He's hearing the "Pinkel is getting canned" rumors.
"Just remember, what you choose to do with each day is very important because you are exchanging a day of your life for it" -ET
"I'm trying not to sweat the small stuff in my life, but there is a definite learning curve." -CE
Originally Posted by mj4cy
Is this common? I would think he has no reason to visit other than the obvious...he's getting cold feet with mizzou.
It's been widely discussed that he came to our camp the same weekend that Missouri was holding theirs (after committing to MU). I'm sure Missouri's poor season didn't help them either. CPR been after him all season.
Looks like they get an official visit in December. Hope he flips after officially checking out MU.
i hate mizzery so much
Self proclaimed 2012 CF Newcomer of the Year
Curtis, Meeks and Campos, then put a lid on this class. That'll do.
Well the rumor was that Jake got the hard sell to commit right away to Mizzou. At the time Mizzou was selling the excitement of joining the SEC and being "big time". Now the reality is that Mizzou was only competitive with Vandy, Kentucky, and Tennessee in conference and only won against 2 of those.
Seems he is visiting MU again on the 7th of december. I hope it's to tell them he will be suiting up in cardinal and gold
Originally Posted by bawbie
Curtis, Meeks and Campos, then put a lid on this class. That'll do.
I'll take another DL anytime...
Originally Posted by MartyFine
I'll take another DL anytime...
Okay, if you insist, throw in Shortridge before closing the door on this class.
Originally Posted by MartyFine
I'll take another DL anytime...
Come on, first the other thread now this? Are you reading any of these threads before you post?
Originally Posted by State43
Come on, first the other thread now this? Are you reading any of these threads before you post?
I'll concede that I should have added the word other in the last thread, but I don't see any talk of other D-lineman in this thread.
Are there still a lot of people doubting that he will keep his committ to MU?
With all the rumors surrounding him, I have felt for a while that he wouldn't stay committed to MU and at the very least could very possibly end up as ISU.
Forum Rules
All content owned by CycloneFanatic.com - All rights reserved 2005-09. By viewing this website you agree to the Terms of Service, Site Rules and Legal Disclaimer. The words, views, images and opinions expressed or provided by users do not reflect the opinions or views of CycloneFanatic.com or Iowa State University. The names, words, symbols, and graphics representing Iowa State University are trademarks and copyrights of the University protected by the trademark and copyright laws of the United States of America and other countries and are used on this web site under license from the University. Original site design, premise & construction by Jeremy Lind.


text:
"The VCU Sports Medicine Clinic helps us keep our student-athletes healthy and gets them back on the field. Our partnership gives me the peace of mind that our Rams are receiving the best treatment possible."
"We have unparalleled access to one of the finest sports medicine programs in college sports. The amazing physicians take so much care in the attention given to our student athletes."
"Dr. Loughran and Dr. Cheatham do a terrific job with our student-athletes. They are always readily available and the quality of their care is top notch. We are very fortunate to have them as part of our program."


text:
Products >
Protein_Interactions_and_Profiling >
Co-immunoprecipitation >
Co-immunoprecipitation (Co-IP) is used to pull down an entire complex of intact protein complexes in order to identify unknown members of the complex. The EpiXplore Co-Immunoprecipitation (Co-IP) Kits are designed to evaluate protein-protein complexes, either in whole cells or in nuclear extracts. Both kits utilize specially formulated magnetic Protein G beads, which have been optimized for maximal signal-to-noise ratio. The included wash buffers enable flexibility for detection of strong or weak protein-protein interactions.
For your convenience, Protein G magnetic beads are included in Clontech's EpiXplore Co-IP kits.
Please see the product's Certificate of Analysis for information about storage conditions, product components, and technical specifications. Please see the Kit Components List to determine kit components. Certificates of Analysis and Kit Components Lists are located under the Documents tab.


text:
Department of Education
Storch Memorial Building
One Trinity Place
San Antonio, TX 78212
Phone: 210-999-7501
Fax: 210-999-7592
The Department of Education at Trinity University is accredited by the National Council for Accreditation of Teacher Education (NCATE). This accreditation covers initial teacher preparation programs and advanced educator preparation programs at Trinity University. However, the accreditation does not include individual education courses that the institution offers to P-12 educators for professional development, relicensure, or other purposes.
Inspiring tomorrow's educators
The Department of Education at Trinity University provides three nationally accredited graduate programs in education as well as select undergraduate coursework. We encourage you to learn more about our programs and consider joining one to become a part of a leading force in education for San Antonio and beyond.
Students who are undergraduates at Trinity are invited to take a number of exploratory courses in education to learn more about urban education, the work of teachers in schools, and programming for students with special needs. These courses are designed to help students determine if teaching is a career for them and to gain the prerequisites to enter the Master of Arts in Teaching Program to earn their teaching certification.
The three Master Degree programs are:
- The Master of Arts in Teaching (MAT) is designed for initial teacher certification in either Early Childhood – Grade 6, Middle Grades (4 – 8) or High School (7-12) with an option to combine both Middle and High School certification in a Dual program. The MAT program was named as one of the top seven teacher preparation programs in the nation according to Linda Darling Hammond in her book, Preparing Teachers for a Changing World. It is accredited by the National Council of the Accreditation of Teacher Education (NCATE).
- The Master of Education in School Leadership is designed for candidates who wish to become transformational school leaders in public or private school settings. It is accredited through the National Policy Board for Educational Administration (administered by NCATE).
- The Master of Arts in School Psychology is for candidates pursuing a career as a Licensed Specialist in School Psychology (LSSP). It is accredited by the National Association of School Psychologists (NASP).
As a thought leader in the city, the Department supports outreach for the entire educational community through the Center for Educational Leadership, providing a national lecture series, interest group meetings, book studies as well as special seminars and trainings to help San Antonio stay at the forefront of educational innovation.


text:
Which Countries Are the East's Most...
RNAi Is Working on Tactics to...
The World Vaccines Market Is Predicted...
To Know Where Biosimilars Are Going,...
AstraZeneca entered an agreement with Janssen Pharmaceuticals K.K. in Japan to co-promote abiraterone acetate, an oral therapy for the treatment of patients with prostate cancer. Janssen Pharmaceuticals K.K. in July submitted a marketing approval application for abiraterone acetate to the Japanese Ministry of Health, Labour and Welfare for the treatment of the deadly disease.
Abiraterone acetate, otherwise known as Zytiga®, is a CYP17-inhibitor that inhibits the key enzyme that modulates the production of androgens from all sources in the body, which can treat prostate cancer by helping to lower the level of androgens available to prostate cancer cells. It was approved in the U.S. in April 2011 and in the EU in September of the same year for patients with metastatic castration-resistant prostate cancer in combination with prednisone before and after treatment with docetaxel.
AZ notes that the main treatment option currently available to patients in Japan is medical castration.
"Abiraterone acetate is a great addition to our existing portfolio of leading cancer treatments, with real potential to address an important and growing patient need," said Marc Dunoyer, AZ's evp, global products and portfolio strategy, in a statement. "This deal is a strong strategic fit for AstraZeneca, reinforcing both our focus on oncology as a core therapy area and Japan as one of our key growth drivers."
Do you think patients have the absolute right to gain access to their own genetic information from medical or clinical laboratories?
Be sure to add [email protected]
to your Address Book or Safe Senders List.
here for instructions.
If you have any questions about your subscription, click
here to email us or call at (914) 740-2189.
You may also be interested in subscribing to the GEN magazine, an indispensable
resource for everyone involved in the business of translating discoveries at the
bench into solutions that fight disease and improve health, agriculture, and the
environment. Subscribe
today to see why over 60,000 biotech professionals read GEN to
keep current in the areas of genomics, proteomics, drug discovery, biomarker discovery,
bioprocessing, molecular diagnostics, collaborations, biotech business trends, and
© 2016 Genetic Engineering & Biotechnology News All Rights Reserved


text:
Vignoble Les Pervenches. Thevineyard was established in 1991, but the current owners, Michael Marler and Véronique Hupin, purchased it in 2000. The vineyard consists of three hectares, certified organic, and they grow hybrids and vinifera, though since 2003, they have only planted vinifera grapes. Their most planted grape is Chardonnay, and they possess some which is 22 years old. You'll also find grapes like Zweigelt, Pinot Noir, Marechal Foch, Seyval Blanc, and Frontenac. They plan on planting some Pinot Gris this year, planting a few rows to see how it does.
TasteCamp, our three-day exploration of the wines, beer and food of Quebec, we encountered one of these emerging regions, which has an approximately thirty year history, and an even shorter history with vinifera grapes.
Last week's Rant created a stir of discussion, in the comments, on Twitter, Facebook and in emails. I questioned the reason why so few women have been named as finalists in the Wine Blog Award(WBA) category of Best Overall Wine Blog. I hoped to start a discussion and it happened, especially sparked by the hot button issue of sexism, despite the fact that was only one element of many in my post. That topic raised emotions as well as defensiveness, and it overwhelmed the rest of the discussion.
In my prior post, my only conclusion was that there was a disparity between the number of female wine bloggers and the number of women, on their own, who were finalists in the Best Overall Wine Blog. With female wine bloggers constituting roughly 38% of all wine bloggers, yet only 1 woman, on their own, being a finalist in that category, that raised a red flag to me.
As an example, let us consider that the widget field has an annual contest for the Best CEO. Women constitute 38% of the CEOs in this field yet in the last seven years, only 1 of those female CEOs has even been a finalist for this award. You can be sure that people are going to questions the reason for the disparity. And that is all I did, question the reasons for the disparity I noticed in the top WBA category.
Women tended to accept that sexism was involved in the disparity, as well as elsewhere in the wine industry. They mentioned some of the contributions of female wine bloggers and also noted that such sexism extends far beyond wine blogging. To them, it was more a given that required no further evidence. Sexism certainly still exists in many aspects of our society so it would not be surprising to find it in the wine industry. For example, I have been following the huge discussion in the science fiction publishing field over sexism. That doesn't necessarily mean sexism exists in the Wine Blog Awards, but it does mean it is a possibility.
That raises another important issue, even if sexism is not involved in this WBA category, or the awards in general, women still perceive sexism there. Perception is an important issue. Why do many women have this perception about the awards? Is it based on valid grounds? How do you change that perception if it is not accurate? Do you need more women involved in the operation and judging of the awards? Trying to combat that perception should be considered by the WBA organizers.
On the other hand, men were more apt to assume sexism was not involved in the disparity. In fact, a number of them got very defensive about the issue. They wanted concrete evidence before they would accept that sexism existed. Some even seemed disturbed that the question was asked without providing definitive proof. The issue of sexism also clouded the other questions and issues I posed. Many men got stuck on the issue of sexism and looked no further. That might have been partially due to the comments by the women that sexism did exist.
To many men, they saw no problems with the Best Overall Wine Blog category, seeing it as a meritocracy, that the best blogs were nominated. However, that raises another important issue, which underlies such assumptions yet which few men wanted to speak aloud. In essence, the assumption is that best male wine blogs generally have been of higher quality than the best female wine blogs. Maybe that is the case, and it is a question I asked in my original post, though no one wanted to directly address that question.
Some men also offered that the disparity was because there are more male bloggers but there still are 38% female bloggers, and only a tiny fraction of that percentage is represented in the finalists. If it was a meritocracy and the quality of the best female wine blogs was high, then they should be represented far more as finalists, even if there are overall less female wine bloggers than men. If people truly believe that the best male wine blogs generally have been of higher quality than the best female wine blogs, then just come forward and admit it.
I was asked to present the names of female bloggers who were "snubbed." I presented four names of female wine bloggers who I felt were deserving of being finalists in the category. I am sure there are others as well, but I only provided four. These were generally women who also had been nominated in other WBA categories, but not for Best Overall Wine Blog. Though some agreed that a couple of my choices were deserving of being a finalist, they still would not accept that those women had been intentionally "snubbed." I never claimed they were intentionally snubbed, merely that they were deserving of being a finalist yet had not garnered that honor. It could be due to more subconscious biases. No one provided a valid reason why these women were omitted.
A few other possibilities were raised. It was alleged that the WBA are merely a popularity contest, and have little to do with who is actually the best. If true, that would tend to show that male blogs are more popular than female blogs. Why is that the case? Is it a matter of quality or sexism/bias? Do the Wine Blog Awards actually present the "best" wine blogs, or is there something else involved?
Paul Mabray, who has been a judge every year of the WBA, stated that only 30% of the judges this year were women, and "which I am sure can be improved." It is interesting though that in 2012, 9 of the judges were women and 8 were men. Even when women were the majority, a female wine blogger was not chosen as a finalist. Definitely a complicated issue.
We all know sexism still exists in our society. We also know that there is a large disparity in the number of women who have been finalists in the Best Overall Wine Blog category. In addition, there are some women worthy of being finalists who have not been awarded that honor. Finally, there are numerous women who believe sexism is involved in these awards. Each of these elements is a building brick in a wall of evidence. Combined, these elements are still insufficient to prove anything, but they provide enough to warrant a further examination.
Such an examination should start with a deeper investigation of the statistics of nominations, finalist selections and voting for the 7 years of the Awards. Though that of course depends on whether such records were kept and still exist by the WBA organizers. If those records do not exist, it will be far harder to examine this situation. However, at the very least, if nothing is done, if no examination is conducted, the perception of sexism will continue to taint the WBA.
It must be remembered too that the examination I think is warranted should not concentrate solely on sexism. The goal should be to determine the reason for the disparity, whatever that reason may be. It is a topic which garnered much passion and discussion, from both men and women. Let us hope that passion and discussion does not die off.
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
1) Boston Chops, the new steakhouse in theSouth End, is debuting a new Brunch menu, held every Saturday and Sunday, from 10am-3pm, including some elements of their Rarely Celebrated beef cuts. Their food menu is divided into the following sections: Raw, their full raw menu is available for brunch; Tossed, with three salads not available on the dinner menu, including Lobster Cobb Salad (grilled avocado along with the lettuces, ½ a lobster, sharp cheddar, egg and grilled bacon, $24). The Unnamed section of the menu features items such as Huevos Rancheros, with machaca beef cheeks, black beans, grilled avocado, and a tortilla ($14); Brisket Shank & Grilled Tongue "Hash" with a 2hr egg, frites, cheese curds and gravy ($14); Giannone Fried Chicken with biscuits, sawmill gravy, sausage, and pepper jelly ($19), Brunch Frites, bottomless frites with a selection of either grilled steaks (a choice of three 8oz cuts) or sandwiches (corned brisket & tongue reuben $14, burger with house bacon, BC sauce & cheddar, $15, croque monsieur $15) served with the choice of select sauces from the dinner menu. For Sides, try the House Made Pecan Sticky Buns ($7) or House Made Donuts with Chocolate Sauce ($7).
On the beverage menu, you will find Prime Bloodies, culinary infused Bloody Marys, a collaboration between the kitchen and the bar. All bloodies can be "cooked" to order: Rare – bold house made Bloody Mary mix, Medium– add spice to your life, Well Done– when you want to play with fire. Selections include: Pickled Mary with asparagus, green beans, frog balls, and cornichons – all pickled in house ($10); Smoked Kebab with speared bell peppers, pearl onions, and smoked beef tongue ($10); Charred Shishito with pepper jack cheese, grilled shishito pepper, and lemon ($10); Steak & Cheese with veal stock and blue cheese stuffed olives ($10).
2) The Beehive Restaurant's latestcelebration will be "La Fête nationale du Québec" or "Quebec National Day" featuring an evening of food and live performance from award-winning singer-songwriters Isabelle Cyr and Yves Marchand on Monday, June 24, from 5pm-1am. In partnership with the Quebec Delegation of Boston and Svedka Vodka, The Beehive will be decked out representing our friends to the north in proper fashion as Cyr and Marchand perform original, well-known and traditional pieces from their Quebec and Acadian repertoire from 8pm-12am.
Highlighting the true friendliness of Quebec and its people, dinner will kick off at 5pm with a La Fête nationale du Québec specials menu in addition to The Beehive's regular fare. The evening's food will feature traditional Quebec fare such as: Smoked Trout Cakes with Horseradish & Cucumber Salad ($12), Foie Gras & Maple Crème Brulée ($14), Brome Lake Duck Breast Au Poivre with Sweet Potato Fries ($27), Québec style Lobster Spaghetti ($32), and Bleu berries pie with Maple syrup ice cream ($8).
In the mood for some Quebec cocktails why not try some of The Beehive's fun featured cocktails for the evening such as the "Caribou de Ville" ($11.50) blending together red wine, American Honey Wild Turkey splashes of maple syrup, served on the rocks with a cinnamon stick, or the "Quebec Urbain" ($11.50) made with Svedka Clementie, blood orange juice and muddled fresh mint served on the rocks.
There is no cover charge for this event, but dinner reservations are highly recommended, so please call 617-423-0069.
3) The Grafton Inn introduces the first annual Grafton Food Festival, a celebration of local food and farms in Vermont, to be held June 22 and 23, from 10am-4pm, in Grafton Village. The event is presented by Northeast Flavor, a food and wine magazine focused on New England culinary pursuits. Celebrate Vermont's "taste of place" and sample local food from more than 20 local food providers including Grafton Village Cheese, Side Hill Farm, Vermont Creamery, Blake Hill Preserves, Wright Orchard Sugarworks, Vermont Smoke and Cure and more. Additional food vendors, a bar and local farms will be set-up for purchased items, as well.
Guests will have the chance to enjoy cooking demonstrations each day featuring nationally recognized chefs including Susan Tuveson and Jean Kerr of Northeast Flavor, Jason Tostrup of the Inn at Weathersfield, Martin Schuelke of the Grafton Inn and more. One lucky attendee at each of the five cooking demonstrations will win the prepared food and sit at a special Chef's Table at the event to enjoy it.
Cost is $10 per person; children under 12 are free. The Grafton Inn will offer specially priced farm-to-table dinner menus at the Old Tavern Restaurant on Friday and Saturday evening. Friday night is a Vegetarian themed tasting dinner (with a meat option) and Saturday night is a local Pasture to Plate tasting dinner. Reservations are necessary for each dinner. Additional activities in Grafton this weekend include guided wine and cheese hikes at Grafton Ponds Outdoor Center on Saturday and Sunday at 1:30 p.m. ($25 per person) and live music at Phelps Barn Pub on Friday and Saturday night at 8 pm (no cover). The Grafton Inn is offering a special Grafton Food Festival lodging package that includes two night's lodging at the historic inn, breakfast each morning, entry to the Food Festival and a special Food Festival welcome bag for just $375.
For the complete event agenda and to book lodging or dinner reservations, visit GraftonFoodFestival.com or call 800-843-1801.
4) Beginning Sunday, June 9, TICO hosts a monthly Summer Patio Party with food, drinks, music, games, giveaways and fun. On Sunday, July 14, from 2pm-8pm, there will be an All-American BBQ. Technically it's Bastille Day, but don't tell that to TICO – they're still celebrating the Fourth well into July with classic BBQ fare like burgers, dogs, ribs, cornbread; beer samples, giveaways from Patron Tequila, and music from DJ Jaz. On Sunday, August 11, from 2pm-8pm, there will be a Patio Pig Roast. Closing out the summer with another of TICO's winning pig roasts, the patio will be rocking once more with all-you-can-eat porchetta from the rig roast, sides, beer samples, giveaways from Patron Tequila, and music from DJ Jaz.
COST: $20/person at the door includes all-you-can-eat food, beer & spirit tastings, giveaways and live music from DJ Jaz of the Boston Celtics
5) Bistro 5, a phenomenal Italian restaurant in Medford, is celebrating strawberries and local agriculture from June 13-June 29, with a special 5 Course Tasting Menu with Wine Pairings. 50% of their dessert sales will benefit the Federation of Massachusetts Farmers Market.
The Menu is:
Strawberry Thyme Chilled Soup (Port Wine Syrup, Mascarpone and Prosciutto)
2011 Aragosta, Vermentino, Sardegna
Scungilli (Thinly Sliced Conch, Green Strawberries and Spring Onion Vinaigrette)
2011 Loosen Bros "Dr .L" Riesling, Germany
Goat Cheese Ravioli (Strawberry Confetti and Shishito Peppers)
2009 Montaribaldi, Dolcetto d'Alba
Duck Milanese (Strawberry and Window Box Shiso, Rhubarb and Cherry Compote)
2009 Zenato, Valpolicella, Ripasso
Strawberry Shortcake (White Chocolate Mousse and Lemon Cloud)
2011 Elio Perrone 'Bigarò', Brachetto d'Aqui
Cost: Tasting Menu--Five Course: $68 per person or Three Course: $49 per person
Wine Pairing--Five Course: $25 per person or Three Course: $20 per person
For reservations, please call (781) 395-7464
6)Chef-owner Chris Douglass of Ashmont Grill is hosting four special dining events this summer. Prices and menus vary.
Monday, June 24 @ 6 PM
Joel Gott Wine Dinner: Cost $65 inclusive for 5 courses of seasonal cuisine, served communally on the patio and paired with 5 wines from this white-hot winery. Gott's local representative will speak. Seating for this event limited to the first 25 people who call to reserve a space.
Sunday, July 14 @ 6 PM
Pig Roast: This exciting outdoor pork-a-thon features a traditional pig roast with all the fixins plus selected beers and wines. Cost is $60 inclusive.
Sunday, August 11 @ 6 PM
Lobstah Bake: New Englanders know that this feast always includes our favorite crustacean, plus local corn, potatoes, clams, hot dogs, watermelon and more. Act fast as seating is limited @ $60 inclusive.
Sunday, September 8 @ 6 PM
Dueling Chefs of Dorchester: This exciting competition pits the kitchen teams of Ashmont Grill and Tavolo (our sister restaurant) against each other in an end-of-the-season patio party chock full of local farm fare, meats, fish, psta, homey desserts, wine and beer. $75 inclusive.
Rain dates for all four events will be posted online.
7) Joseph Cassinelli, Chef & Owner of the Alpine Restaurant Group, announced three new hires to his restaurant team. The Alpine Restaurant Group currently owns and operates Posto, Posto Mobile and The Painted Burro in Davis Square. These are some of my favorite restaurants. Alpine Restaurant Group has named two inaugural positions including: Alec Riveros as Director of Operations and Chef Robert Jean as the Culinary Director of the group. Additionally, Chef Wyatt Maguire joins as Executive Chef of Posto.
"In 2010, Posto was one of the first restaurants to debut in the resurgence of the Davis Square restaurant scene," says Joseph Cassinelli. "It is New England's first Verace Pizza Napoletana certified pizzeria, but over time it has evolved to be much more. Under the direction of our new team, guests can now enjoy a dining experience that highlights the simplicity of Italian cuisine augmented with the New England bounty. An extensive antipasti program of small plates, handmade pasta dishes, and local grilled meats and fish are labors of love that we are all excited to share."
The new menu at Posto showcases the simplicity of Italian cooking with a focus on artisan ingredients. The menu includes a new section of Stouzi (white bean puree with cauliflower giardinerre), Ensalate (string bean salad with fava, pea, sunchoke, Gaeta olive and pistachio pesto) and Primi (ciabatta with rosemary roasted peach, foie gras & lavender sea salt). The Pasta section features an expanded selection of hand made dishes such as a rabbit tagliatelle with peas, carrots, toasted garlic, farm egg & tarragon. The Pizza selections offer both rosso and bianco selections and continue to be made in the true Neapolitan spirit with "00" flour, San Marzano tomatoes, and house made fior di latte mozzarella. A new section of Carne e Pesce showcases wood roasted meat as well as an extended selection of seafood dishes such as whole roasted sea bass "cartocchio" with spicy pomodoro, fennel & saffron sea salt and brook trout with kale, chiogga beet, sweet onion & bone marrow "almondine."
The beverage program at Posto has also been revamped. The cocktail list now includes a selection of Aperitivo such as Aperol Spritz which is available by the pitcher, Cocktails made with house infused spirits, house made limoncello and simple syrups, in addition to selections of local and international draft and bottled beer. The wine list features sparkling, rose, white and red wine selections available both by the bottle and by the glass. Posto's beverage program also features an imported Italian wine preservation system called Enzo. Enzo's extensive wine by the glass program allows guests to enjoy rare selections of reserve wines by the glass. I look forward to checking out all the changes.
TasteCamp, our three-day exploration of the wines, beer and food ofQuebec, this was made evident by numerous compelling wines made from apples, strawberries and honey. Some of these fruit wines were even better than some of grape wines we tasted. Quebec would be well served by continuing to showcase these delicious and intriguing fruit wines.
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
1)Join Chef Jason Bond and the team at Bondiron Tuesday, June 18, at 6:30pm, as they welcome special guest William Easton from the Terre Rouge Winery in California for a fun and informative evening of wine tasting and discussion. A special four-course dinner prepared by Chef Bond will be served to highlight and complement the selected wines. Chef Bond's creative menu of local, sustainable, and fresh ingredients will be paired with 4 to 5 different wines starting off with a dry rosé, the Terre Rouge Vin Gris d'Amador, offering a delicious creamy nuance and crisp bite perfect for an early summer evening. Also on the list is the 2010 Amador Zinfandel, a wine with complex spicy aromas and a nice creamy texture derived from the 10 months in French oak barrels. Also being poured is the 2009 Syrah, Les Côtes de l'Ouest, which has "a clean purity of Syrah fruit that is reminiscent of many St. Joseph's and other Northern Rhônes."
Winemaker Bill Easton, who has spent the last 32 years focusing on producing a limited amount of high-quality wine from Rhône varietals to old-vine Zinfandels and other one-of-a-kind varieties, will be in attendance to discuss the history, culture, and qualities of his selections.
Reservations are required. Please call 617-661-0009
Cost: $125 per person
2) It's game time at the newly revamped Faneuil Hall hotspot, The Place. Beginning Wednesday, The Place will now be home to a weekly Game Night competition where the after-work faithful will engage in trivia and video game battles. During trivia, The Place will dish out half-priced appetizers including: Chicken Tenders (made fresh in-house and breaded to order, served plain or tossed in your choice of buffalo, BBQ, spicy BBQ, teriyaki glaze, or Cajun rub – regularly $8); Loaded Nachos (crispy tortilla chips loaded with cheddar, diced tomatoes, diced red onions and jalapeños served with sour cream and salsa – regularly $8); and, Philly Steak Rolls (crispy steak rolls served over mixed greens with our housemade spicy ketchup – regularly $8).
Challenge your friends and colleagues to PS3 games on LCD flat-screens including FIFA 13, Call of Duty and NHL 13. If you're more the scholar, there is team trivia. To the victors? Prizes including $25 gift certificates to The Place, VIP passes and t-shirts.
WHEN: Trivia competition: Wednesdays from 6pm – 8pm
Video game competition: Wednesdays from 6pm – 11pm
The competitions are complimentary to guests. Half-priced appetizers are offered from 6pm – 8pm.
Like many wine lovers in Massachusetts, I would like the ability to receive shipments of wine directly from out of state wineries. There are plenty of wineries which do not sell their wines in Massachusetts but which I would like to be able to purchase. However, I still cannot do so because the legislature can't seem to get their act together and pass a constitutional law which would allow it.
Sport fans tend to support their home teams, to have a sense of pride in these local sport teams. In Boston, most local residents support the Red Sox, Bruins, Celtics and Patriots. Even if you are not a big sports fan, you still tend to have a sense of pride in your local teams. One's pride in your local teams often does not depend upon the greater success of those teams. These sports teams don't even have to win championships to have local fans with great pride in their teams. For example, Red Sox fans fervently supported their team despite the fact it took them 86 years to win another World Series.
Local teams, local pride.
This is a great concept and I wish people would have that same pride in their local wine industries. Every state in the country now makes their own wine, and those wineries need the support of their local residents. They need to be embraced like they were a local sports team.
Over the weekend, I attended the fifth annual Drink Local Wine conference in Maryland. This was a fantastic opportunity to learn about and taste a diverse variety of Maryland wines. Prior to the conference, I had never tasted a Maryland wine and at the conference, I probably got to taste easily over 100 Maryland wines. In addition, I attended several panels where a number of people involved in the Maryland wine industry discussed the past, present and future of their wine scene. The issue of local pride arose during these panels.
Like many states, Maryland wines have an image problem, including among many of its citizens. Though I saw much pride for their wine at the conference, the grand tasting also showed how numerous people still did not fully understand the type of wines that Maryland produces. Some previously believed that Maryland made only sweet wine so the grand tasting was an eye opener for them, giving them additional reasons to have greater pride in their state. Far more residents of Maryland need to have pride in their wine industry, to embrace it as they do their local sport teams.
I think it was especially fitting that the Grand Tasting was held at the Warehouse at Camden Yards, the park where the Baltimore Orioles play baseball. Maryland residents have great pride in the Orioles and they should have a similar pride in their local wine industry. That requires a greater comprehension of the local wine industry, a willingness to explore and taste local wines to learn what they have to offer.
I heard a local chef, whose restaurant emphasizes local ingredients, explain that he was still ignorant of many Maryland wineries, which was part of the reason why his restaurant's wine list had only a tiny amount of local wines. As he has pride in local food ingredients, he should learn more about Maryland wine and obtain a similar pride in those wines. Locally, I have heard from a number of restaurants and wine stores who possessed much ignorance of the Massachusetts wine industry, failing to realize the quality that exists there.
I am using Maryland as an example and my point extends to citizens in every state. You need to have pride in your local wine industry, no matter where it fits on the spectrum of quality. Maybe your state doesn't make "championship" wine yet, but that still does not mean you shouldn't support it. Your support and pride in your local wine industry will give it an added incentive to improve, to raise its quality. Take some time to learn about your local wine industry and you might be surprised at the quality you discover.
Let your pride for your local sport teams extend to your local wineries!
I am back with a special Friday edition of Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
1) Executive Chef Eric Gburski is getting ready to roll out a new lunchtime menu at Estelle's in the South End. Chef Gburski's Burger Joint menu will launch on Monday, April 15, and features five juicy burger options and four gourmet salads perfect for all palates. Estelle's will now be a burger joint by day while continuing to serve up its signature southern cuisine by night and also for Sunday brunch.
Chef Gburski's quintet of burgers are served with house-cut fries and a variety of sauces and will be flipped as follows: Estelle's House Burger (100% beef burger with American cheese, tomato, onion, Estelle's B n' B pickles, potato roll - $7.95); Double Trouble (double 100% beef burgers, double American cheese, tomato, onion, Estelle's B n' B pickles, potato roll - $12.95); Cajun Turkey Burger (spiced turkey with American cheese, tomato, onion, Estelle's B n' B pickles, potato roll - $9.95); Crispy Catfish Burger (pan fried, breaded and spiced catfish with lettuce, tomato, onion, Estelle's B n' B pickles, potato roll - $10.95); and, Vegan Burger (black eyed pea and corn burger with lettuce, tomato, onion, Estelle's B n' B pickles - $8.95).
For salads, there are four options: Cajun Chef's Salad (smoked turkey, Tasso ham, Gruyere cheese, Romaine lettuce with remoulade vinaigrette, julienne vegetables, house deviled egg - $11.95); Big Chopped Salad (Iceberg chopped and tossed with buttermilk ranch dressing, pickled red onions, tomatoes, cucumbers, cornbread croutons - $9.95); Spinach Salad (warm roasted shallot-bacon vinaigrette, crumbled feta cheese, chopped egg, grilled red onions - $10.95); and, Bitter Greens Salad (chicory, arugula, Tuscan kale, sherry-mustard vinaigrette, roasted beets, goat cheese, orange-spicy pickled carrots - $9.95).
Estelle's will be open for lunch service Monday through Saturday from 11:30am to 5:00pm.
2) Owner & Chef Brian Poe is springing into the season with the launch of a series of new menus at The Tip Tap Room in Beacon Hill on Thursday. On the culinary side, Executive Chef Poe will introduce a new upscale, entrée concept to his restaurant – devoid of "tips" – while refreshing some of his signature "tips" and lunch offerings to incorporate the premier flavors of spring. On the beverage side, seasonal sips, brews and first-time "mocktail" selections will emerge.
For dinner, Chef Poe will now serve up a quintet of new entrees geared toward those with savory and hearty appetites: Wagyu Flank Steak (marinated in basil and garlic with spring peas, shiitake mushrooms, bacon-mint risotto, cabernet sauce - $24.95); Thai Peanut Crusted Halibut (roasted fingerling potatoes, coconut lemongrass broth, grilled baby bok choy - $26.95); Pork Porterhouse (basil and onion marinade, avocado, chanterelle mushroom and tomato salsa, mushroom glace - $24.95); Shrimp (with lobster-buttered cheese grits - $26.95); and, Antelope Meatloaf (cranberry-jalapeño au jus, crispy cheesy potato cake - $17.95).
On the lunch menu, there are now six gourmet salads and six sandwiches, piled-high, available in addition to many options for soups, appetizers and "tips." Highlights include: Endive, Radicchio & Arugula (grilled asparagus, toasted pine nuts, kalamata olives, parmesan cheese, aged balsamic vinaigrette - $9.95); Grilled Baby Bok Choy Salad (sauté of snap peas, Thai chilies, caramelized shiitakes, grilled tofu, sesame-soy vinaigrette - $10.95); Buffalo Sandwich (buffalo meat, lettuce, tomato, boar bacon, juniper mayonnaise, Swiss cheese - $12.95); Spring Chicken (grilled chicken tips, Meyer lemon mayonnaise, mint vinaigrette, pea tendrils, tomato - $10.95); and, Grilled Tuna (peppercorn and coriander, grilled medium rare, pink peppercorn-soy vinaigrette, micro wasabi greens - $15.95).
Other newcomers to the spring menus include: Lobster Corn Chowder (lobster, corn, potatoes, ginger - $13.95); Spring Pea Soup (crème fraîche, crouton - $9.95); Spring Salad (peas, carrots, parsnips, cucumber ribbons, morels, seasonal specials - $9.95); and, Celery Salad (roasted celery root, celery root chips, celery, shaved parmesan, watermelon radish, black radish, sea salted walnuts, fennel, red wine Dijon vinaigrette - $11.95).
Available at lunch and dinner, Chef Poe will continue to serve up his seven signature "tips" selections with refreshed accompaniments and his nightly rotating wild game specials.
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
1) The Taste of the North Endis turning 20 this year. The Taste of the North End was founded by Donato and Nancy Frattaroli in 1993 as a benefit for Casa Monte Cassino. The Frattarolis became aware of Casa Monte Cassino when a family from Italy came into their North End restaurant. The family was staying at the CMC while their four daughters received medical attention at Boston's Children's Hospital Boston. The Frattarolis were touched by their story and inspired by the mission of the Casa; to provide a place to stay for impoverished families from around the world while their children receive serious medical attention in Boston. Over the next few weeks, as the Frattarolis developed the idea for the Taste of the North End to raise funds to help Casa Monte Cassino provide its invaluable services.
The Frattarolis, with the support of the North End restaurant community, held the First Annual Taste of the North End in the basement of St. John's School. That first year, guests were able to try dishes from fifteen North End eateries. The success of the event has been incredible. What started in St. John's moved to the local Coast Guard Base, the New England Aquarium, and finally to the DCR's Steriti Rink on Commercial Street. The Taste of the North End currently features over 30 restaurants, bakeries and distributors. Since its inception, the Taste of the North End has raised over $500,000 for Casa Monte Cassino and other local North End charities.
This year, guests can sample from more than 35 popular North End eateries showcasing a wide array of delectable appetizers, cheeses, entrees and desserts, and sip on refreshing libations from area wine and beer distributors. There will also be a high-end silent auction with hotel and restaurant packages, Boston sporting tickets, memorabilia, and more.
All proceeds from the event are split between multiple non-profit organizations in the North End including elderly, education and health programs to help better then entire community; last year over $100,000 was raised. This is the fourth year that North End Waterfront Health has partnered with the Frattaroli family to put on and host the event.
This year's event co-chairs are event founder Donato Frattaroli, owner of Lucia Ristorante, and James Luisi, CEO of North End Waterfront Health. The Master of Ceremonies for the 16th year is KISS-108 and NECN personality Billy Costa. This ceremony will also honor Matt Conti, a local North End Community Journalist for his charitable work with North End organizations and North End restaurant owner, Barbara Summa of La Summa Restaurant.
This year's participating restaurants include: Al Dente, Antico Forno, Aragosta, Artu, Bricco, Cantina Italiana, Carmelina, Ducali, Filippo, Fiore, Gennaro's 5 North Square, Il Panino, J. Pace, La Summa, Lucca, Lucia Ristorante, Mamma Maria, Massimino, Mercato del Mare, Mike's Pastry, Modern Pastry, Neptune, Pagliuca, Paul W. Marks, Pellino, Perkins, Piantedosi Baking, Quattro, Taranta, Terra Mia, Tresca, and Vito's Tavern.
The event will be held on Friday, May 10, from 6pm-11pm, at the DCR Steriti Memorial Ice Rink, 561 Commercial Street, Boston.
Tickets are $79 and can be purchased in advance at totne.brownpapertickets.com or by calling 617-643-8105. Tickets are $99 after April 26th.
2) Boston Bakes for Breast Cancer is celebrating their 14th year of success in the city. This year, from May 6-12, some of the area's premiere restaurants and bakeries will be joining forces to help raise money to benefit breast cancer research and care at the Dana-Farber Cancer Institute. Establishments will choose one dessert to feature for a week where 100% of the proceeds from sales will go directly to the Boston Bakes for Breast Cancer organization.
This year, top area restaurants have kindly pledged to donate all of their selected dessert's proceeds to join in the battle against breast cancer including:
Avila Modern Mediterranean and Davio's Northern Italian Steakhouse's Warm Chocolate Cake ($9)
BOKX 109 American Prime's Local Strawberry, Tarragon & Balsamic Shortcake (basil, peach gelato, rhubarb lattice - $10)
Haru's Banana Spring Rolls (chocolate dipping sauce - $9)
Legal Harborside's Savarin Aux Fruit (yeast cake soaked in passion fruit and Bärenjäger with whipped cream, fresh fruit - $7.95 on the second level)
The Tip Tap Room's Blackberry & White Chocolate Bread Pudding (caramel and brioche - $6.95)
The Varano Group's Fresh Berry Chocolate Tart ($9 at Strega Waterfront, Strega North End and Nico).
3) On Monday, April 15, at 6:30pm, Tryst Restaurant located in Arlington and Berman's Wine & Spirits, located in Lexington combine forces to host a four course, prix fixe wine dinner in celebration of international winemaker and the evening's special guest, Guillaume Gonnet, the co-owner of Font de Michelle located in the Rhone Valley of France.
Font de Michelle has been run by the Gonnet family for over three generations, and offers some of the fairest prices throughout Chateauneuf du Pape sector. Quoting Robert Parker of The Wine Advocate, "One of the top estates in the eastern sector of Chateauneuf du Pape, with cellars located adjacent to Vieux Telegraphe, Font de Michelle has been impeccably run by the Gonnet brothers for a number of years. Moreover, they have kept their egos in check, offering some of the fairest pricing of the appellation."
Hosted at Tryst, guests will indulge in Chef Turano's four course menu:
P.E.I Mussels (Coconut & red curry)
(2011 Cotes du Rhone Blanc "La Julia")
Comte & Caramelized Onion Tart (Field greens & lardon's)
(Cotes du Rhone Rouge "Font du Vent")
Slow Braised American Lamb (Spring dug parsnip & roasted vegetables)
(2010 Chateauneuf du Pape "Font de Michelle")
Almond Financier (Orange anglaise & rhubarb)
(Muscat Beaume de Vinise-La Pigeade)
Cost: $75 per person (tax & gratuity not included)
Reservations are required by calling Tryst at 781-641-2227
4) Mâitre d' hotel and Fromager Louis Risoli teams up with Sommelier Erich Schliebe to bring an exquisite Cheese & Champagne sampling to this month's Salon Session at L'Espalier. On Thursday, April 11, at 6pm, Risoli and Schliebe present an entertaining evening for an intimate and interactive sampling. For $55 per person, guests can indulge in a selection from L'Espalier's award-winning cheese cart paired with fine champagne. Hosted in L'Espalier's striking salon overlooking Boylston Street, guests can toast to great cuisine, conversation, and a one of a kind view of the city.
For more information or reservations, please call (617) 262-3023
"Recent immigrants aside, Americans spoil and cater to their children more than do other countries. We buy them more toys, read more books about how to bring them up, and give them larger allowances to spend."
--An Economist Gets Lunch: New Rules for Everyday Foodies by Tyler Cowen
Tyler Cowen is an American economist, academic, and writer. He occupies the Holbert C. Harris Chair of economics as a professor at George Mason University.I have been reading his newest book, which was released last year, and it is a fascinating look at the world of food. He possesses strong opinions, and though I don't agree with all of them, there is validity in much he has to say.
Spoiled children! Even if you won't admit it, I am sure you know plenty of parents who spoil their children too much. You might even be one of those parents yourself, though you probably deny it. There are numerous negatives attached to spoiling children but I am only going to deal with a single aspect here: Food.
Food? How does that fit into being spoiled? Let us start at the beginning. "Food habits start in the family. That is where we learn what to eat, how to eat, and how to value food. While a palate can be retrained, most people keep the food tastes of their childhood." (Cowen) This is an essential foundation and applicable to many varied food issues. If we truly want to change the negative aspects of our food system, much of our efforts should be directed at changing the eating habits of children.
"We also spoil our children by catering to their food preferences, but this damages dining quality for everyone. American parents produce, buy, cook, and present food that is blander, simpler, and sweeter, and in part that is because the kiddies are in charge." (Cowen) Sugar coated cereals, hot dogs, grilled cheese sandwiches, chicken fingers, McDonald's and more. Go to most restaurants, and that is what usually can be found on their childrens' menus. This often bland and predictable food can negatively impact a child's future consumption patterns.
However, the negative impact also adheres to the parents and that may not be as readily visible, but it needs to be considered due to its significance. "A lot of American food is, quite simply, food for children in a literal sense. It's just that we all happen to eat it." (Cowen) Parents fall into the trap of eating similar food to their children and there are multiple reasons for this. "Since it is easier to cook for the whole family, American food followed this simpler, blander path." (Cowen) Rather than cook two meals, one for the children and one for the parents, many choose to cook a single meal, which caters more to the blander, simpler tastes of the children. When children eat out, many want to go to fast food chains, from McDonald's to Burger King, and they take their parents with them, who then also eat there. "Many fast food outlets target their marketing at children, hoping that parents will be dragged in as well." (Cowen)
When children are on their own, with their own money, their eating habits don't get any better. "...(C)hildren spend a lot of their allowance money on candy, fast food, and snacks. This shapes their tastes and gives them some food autonomy, relative to their peers in other countries, who are typically more dependent on the food chosen by their parents. The result is a lot of bad food and a lot of sweet, bland food. For instance, children have been the driving force behind the prominence of doughnut chains in the United States." (Cowen) You can't expect most children to seek out healthy food when they are out on their own, with their own allowance money.
Other countries often lack their issues. For example, "In France, in contrast, the wishes of children, whether for food or otherwise, are more frequently ignored. The kids are simply expected to eat what the adults feed them." (Cowen) Children are far less spoiled and they learn to eat much better cuisine. Interestingly, at AKA Bistro in Lincoln, which has a French bistro section, their childrens' menu includes items like snails, replicating more of the French experience.
In the end, parents need to seize control and stop spoiling and catering to their children. They need to feed their children better food, more interesting and healthy foods. They need to stop taking them so much to cheap fast food chains and stop them from guzzling gallons of sugary drinks. The children are not going to stop on their own. Parents bear the ultimate responsibility and it is time for them to step up to the plate. Don't look to the government to solve problems such as children's obesity. Parents, look at yourselves and make the necessary changes.
Scan your favorite wine blogs every day.
Search over 150 wine blogs
Click to visit the blog or browse all of the bloggers intros.
Wine bloggers reach new audiences and readers find new wine blogs and keep up with their favorites.
Link to WineWonks


text:
|2 records fall at Colby meet
|Written by Holyoke Enterprise
Thirty-six Holyoke swimmers competed in Colby, Kan. Saturday, June 22, at the first swim meet in a meter pool this season.
The added length of the meter pool did not affect the performance of the Holyoke Swim Club, noted coach Brenda Krueger.
The team did well as two new records were set by Holyoke swimmers at Saturday's meet.
Rylee Schneller snagged a first-place finish and a new record in the 9-10 girls' 100 m individual medley event with a time of 1:45.05. Her time smashed the previous record of 1:49.12 set by Mollie Tate in 2011.
The 9-10 girls' 100 m freestyle relay team, comprised of Haley Van Overbeke, Lauren Herman, Schneller and Kristin Vieselmeyer, finished the race in 1:16.65 to beat the 2012 record of 1:20.47 set by the Burlington Swim Club.
Holyoke's combined team score for the day was 165, landing the club in fifth place. Goodland, Kan. secured first place with 311.5 points, followed by Colby 266, Oberlin, Kan., 177.5, Wray 171.5, Holyoke 165, Burlington 151, Oakley, Kan. 91 and Flagler 53.5.
Coach Adria Colver thought it was fun to watch the team's enthusiasm at the Colby meet. Colver was also pleased with the effort demonstrated by six swimmers in the 200 m freestyle event.
She said Lali Marquez and Shianne Willmon in the 11-12 division, Emily Krogmeier, Tara Krueger and Regan Van Overbeke in the 13-14 division and Lori McWilliams in the 15-18 division, all had great freestyle races.
The next Northwest Kansas Swim League swim meet will be in Goodland, Kan. Saturday, June 29.
Individual results from the Colby swim meet follow:
8 and under
Boys—Ethan Schneller—3rd, 25 m backstroke; 4th, 25 m butterfly; 5th, 25 m freestyle.
100 m girls' freestyle relay—5th, Andrea Marquez, Anastasia Drake, Bria Thomas and Marren Dirks.
100 m mixed freestyle relay—1st, Schneller, Carter Van Overbeke, Aspen Jagers and Miranda Morales.
100 m mixed medley relay—4th, Van Overbeke, Marquez, Schneller and Drake.
Girls—Rylee Schneller—1st (new record), 100 m individual medley; 1st, 100 m freestyle; 1st, 25 m breaststroke.
Kristin Vieselmeyer—1st, 25 m backstroke; 2nd, 25 m butterfly; 3rd, 100 m freestyle.
Haley Van Overbeke—3rd, 25 m freestyle; 3rd, 25 m breaststroke; 3rd, 100 m individual medley.
Lauren Herman—5th, 25 m butterfly.
Elise Krogmeier—5th, 25 m breaststroke.
100 m girls' freestyle relay—1st (new record), Van Overbeke, Herman, Schneller and Vieselmeyer.
100 m girls' medley relay—2nd, Schneller, Elise Krogmeier, Elby Kropp and Van Overbeke.
100 m mixed freestyle relay—2nd, Krogmeier, Tristen Ferguson, Max Dirks and Isaac Strauss.
100 m medley relay—3rd, Thomas, Herman, Strauss and Ferguson.
Girls—Lali Marquez—2nd, 200 m freestyle; 3rd, 50 m butterfly.
Emily Jelden—4th, 100 m individual medley; 6th, 50 m freestyle; 6th, 50 m backstroke.
Boys—Remington Hielscher—2nd, 50 m backstroke; 6th, 50 m butterfly.
Keegan Shaw—3rd, 100 m freestyle; 6th, 100 m individual medley.
200 m mixed freestyle relay—2nd, Shaw, Marquez, Jelden and Morganne Kumm; 6th, Hielscher, Lauren Bergner, Josie Herman and Shianne Willmon.
200 m mixed medley relay—2nd, Shaw, Marquez, Jelden and Kumm; 4th, Hielscher, Bergner, Willmon and Herman.
Girls—Emily Krogmeier—1st, 100 m butterfly; 2nd, 50 m freestyle; 2nd, 200 m freestyle.
Regan Van Overbeke—1st, 200 m individual medley; 2nd, 100 m butterfly; 3rd, 200 m freestyle.
Tara Krueger—3rd, 100 m breaststroke; 3rd, 100 m backstroke; 5th, 200 m freestyle.
Anna Jelden—5th, 200 m individual medley.
Boys—Drew Stewart—3rd, 100 m backstroke; 4th, 100 m butterfly.
200 m girls' freestyle relay—4th, Krueger, Van Overbeke, Jelden and Michalla Drake.
200 m girls' medley relay—1st, Drake, Krueger, Van Overbeke and Krogmeier.
Girls—Lori McWilliams—2nd, 100 m breaststroke; 3rd, 100 m backstroke; 3rd, 200 m freestyle.
Malena McWilliams—4th, 100 m breaststroke; 5th, 100 m backstroke.
Boys—Issac Brandt—3rd, 100 m butterfly; 5th, 50 m freestyle; 5th, 100 m breaststroke.
200 m mixed freestyle relay—6th, Drew Stewart, Brandt, Malena McWilliams and Lori McWilliams.
Holyoke Enterprise June 27, 2013


text:
huila - thika - sana'a - kona
Here's a wide range of new arrivals; South America, Kenya, Yemen, Hawaii. Wow, you can't get more different (in terms of cup character) than these 4 lots, but each is a standout in their own right. I will leave you with the links to the reviews and you can sort it out. (You probably already know the ones that interest you, based on your preference for mild coffees or wild coffees). Colombia Huila - Las Piedras de San Augustin, Kenya Thika -Gethumbwini Peaberry, Yemen Mokha Sana'ani, Hawaii Kona Purple Mountain


text:
The UPS Santa visited me twice last week, new tires on two different days. Now I gotta wear the old ones out!Bare
Agent X , sorry to hear about your dilemma with Nfield Gear. Welcome to the club. They are pathetic.
Agent can't you get this stuff in India? ERC
Page created in 0.082 seconds with 36 queries.


text:
Blogs Home
with Tags: rewards X
- Sort by:
- Date ▲
- Title
- Likes/Votes
- Comments
- Visits
Earn SVI Rewards for Closing Your IBM Passed Leads
Jacqi Levy email@example.com Tags: lead_passing incentives rewards svi software_value_incentive ibm_business_partners 4,506 Visits
IBM is offering a limited time Software Value Incentive (SVI) reward for IBM passed leads. Typically, you would receive an SVI bonus for closing an IBM passed lead but now, for a limited time, you will! Simply close an IBM passed lead, complete the SVI...
from Blog: IBM Business Partner BlogModified by Jacqi Levy email@example.com


text:
Royals finalize 2011 coaching staff by naming Doug Sisson as first base coach
The Royals have finalized the club's 2011 Major League coaching staff by naming Doug Sisson as first base coach. Sisson will replace Rusty Kuntz who was named as Special Assistant to General Manager/Player Development on September 15. The remainder of the 2010 staff will remain intact for next season.
Sisson has spent the past three seasons as the Royals' Minor League Field Coordinator. He began his coaching career in 1991 and has made minor league managerial stops in the Rangers, Expos and Angels organizations. Sisson joined Kansas City prior to the 2008 campaign after a successful two-year stint as associate head coach for the University of Georgia baseball team, which advanced to the College World Series in 2006. Sisson and his wife, Crickett, have two daughters, Tori and Delaney, and reside in Athens, Ga.
2011 Kansas City Royals Coaching Staff:
Manager – Ned Yost, Bench Coach – John Gibbons, Pitching Coach – Bob McClure, Hitting Coach – Kevin Seitzer, First Base Coach – Doug Sisson, Third Base Coach – Eddie Rodriguez, Bullpen Coach – Steve Foster.


text:
1968 Chevy Nova Project Car Quarter Panel Replacement - Confined To QuartersWritten by on March 1, 2012 Contributors: Johnny Hunkins Replacing a quarter-panel is one of the toughest jobs in all hot rodding, but it can be done at home with the right tools and patience
A funny thing happens when you start tearing into rust-free California muscle cars. Oftentimes, you find out rather quickly that a lack of rust doesn't necessarily exonerate your project car from bodywork jail. Sure, Southern California's near-perfect Mediterranean climate does wonders for keeping rust at bay, but all the sunshine in the world is no match for 40 years worth of errant shopping carts and chunks of airborne asphalt that come courtesy of the Golden State's crumbling infrastructure. That ugly truth certainly applies to our '68 Nova project car. After decking it out to the hilt with a 523hp Dart small-block, a Phoenix TH400 trans, a Moser 12-bolt rearend, and Classic Performance Products suspension and brakes, it was time to address the sheetmetal.
Much to our chagrin, sanding the body down to bare metal revealed that most of the factory panels on the passenger side were ravaged by what appeared to be a high-speed swipe by a passing train. Starting at the front fender, going into the doorskin (which we replaced back in the January issue), and finishing its rampage in the right-side quarter-panel, the errant locomotive left no panel untouched by its mayhem. But hey, at least it was rust free! Although it's a good idea to try to salvage factory metal whenever possible, this panel was stricken with countless holes and tears, and simply beyond hope.
Unfortunately, a quarter-panel is arguably the most challenging piece of sheetmetal to replace on an entire car. Not only is it one of the largest and most difficult panels to handle on the body, it can't simply be unbolted like the fenders, hood, and trunk. Cutting and welding is the order of the day. Granted, replacing the floors also requires the hack-and-weld treatment, but since they're sandwiched between carpet and undercoating, it does wonders for hiding mistakes. No such luck with quarter-panels.
Despite the inherent challenges involved in replacing a quarter-panel, rest assured that it can be done. We turned to Outlaw Motorsports (www.OutlawMS.com) in Riverside, California, to show us the way, and picked up a ton of helpful tips in the process. Owner Ron Aschtgen advises to set aside a solid two days for a quarter-panel swap, but with enough time and patience, anyone can do it. All you need is a MIG welder, a box full of clamps, and some basic air tools. So let's get crackin', shall we?
Quarter-Panel Tips From Ron!
• "Common sense goes a long way when doing metalwork. Don't get in a hurry and take shortcuts. Make sure all the spot welds are drilled out and make cuts carefully."
• "One of the worst mistakes you can make is cutting things that aren't supposed to be cut out. For example, don't cut the factory sail panel too short or cut too far into the rocker panel."
• "When lining up the quarter-panel, make sure you do it with the trunk and doors shut. That way you can use them as a reference point to help line it up and get the gaps even."
• "Some of the factory spot welds are impossible to reach with a drill. That's why you have to skin certain parts of the factory quarter-panel and peel it back with a hammer."
Where the Money Went
Item: Quarter-panel
Price: $475.99
Tools You'll Need
Hammer and dolly set
Cordless drill
Air hammer
Cutoff wheel
Angle grinder
Air punch
Hole cutter kit
Assorted C-clamps and locking pliers
More Photos From This Article View Slideshow
Replacing a quarter-panel is a bit more involved than lashing your valves, so some specialized tools are required. For this job, Outlaw Motorsports busted out ball-peen hammers, cross chisel hammers, dollies, an air punch tool, an air hammer, a cutoff wheel, and a whole mess of locking pliers, screwdrivers, and sheetmetal clamps. Eastwood also set us up with its seven-piece hammer and dolly set (PN 11979; $159.99).Reproduction quarter-panels are available with or without a sail panel. The stock piece on our Nova was in good shape, so Aschtgen left it intact. To establish a cutline, the replacement quarter-panel was mocked in position and traced at the sail panel section. Since it's easier to cut off excess metal than to try to add it back, the sail panel was intentionally cut lower than necessary so it could be trimmed to perfection later.From the factory, GM attached the quarter-panel to the body by spot-welding it around the entire perimeter. Since each of those spot welds need to be drilled out, using the right tools will save lots of time and hassle. For this task, Ron Aschtgen relies on an 18V cordless drill, a ball-peen hammer, and a Blue-Point sheetmetal hole cutter kit.With the sail panel cut completed, the only part of the quarter-panel still attached to the hull of the car were the sections along the rear passenger window and in the doorjamb. In the window area, cuts were made as close to the glass as possible. The tool of choice for these cuts is a cutoff wheel, since hand shears will leave divots, and a Sawzall tends to distort the metal.Using an air hammer, Aschtgen peeled back the metal from the base of the B-pillar down to the rocker panel, as well as around the wheelwell. Afterward, the stock quarter-panel could finally be removed.YearOne hooked us up with a reproduction right-side quarter-panel for a '68-69 Nova. They're offered as replacement skins, or as complete panels that include the doorjamb and trunk weatherstripping lip. Likewise, the quarters can be had with or without a replacement sail panel.For first-timers, a common mistake is to cut off the doorjamb frame, which is a structural piece that supports the door latch. It's hidden behind the quarter-panel skin, so care must be taken to cut around it.With the replacement quarter-panel in position, it was now possible to determine the final cut line at the sail panel. Cutting off roughly 1.25 inches of excess metal resulted in a perfect fit.Before clamping up the new quarter-panel, Aschtgen rolled a �-inch-wide section of the edge of the wheelwell inward with a hammer and dolly. The old quarter-panel was so ravaged by an old accident that it was dimensionally pushed into the car. The hammer and dolly work fixed that, and created a flange for the replacement quarter-panel to attach to.
Since the plan was to spot weld the new quarter-panel into place, 5/16-inch holes were punched around the entire perimeter of the new panel � to 2 inches apart using a Blue-Point punch tool, model number AT185. You may still use a regular drill, it will just take longer.While the punch tool saves a ton of time, it only works around edges. As such, Aschtgen used a hand drill to punch 5/16-inch holes into the doorjamb section after using the factory doorjamb piece (that was removed a few pictures back) as a template to assist in marking the hole locations.In order to give the upper edge of the quarter-panel some structural support, a �-inch-wide lip was welded beneath the sail panel. In addition to supporting the quarter-panel, the lip provides a sturdy surface for the welds to adhere to. Locking sheetmetal clamps were used to properly position the lip.For an extra secure fit, holes were punched into the sail panel area of the quarter-panel. This allowed spot welding it to the support lip, as well as stitch welding it to the sail panel itself.Working his way clockwise, after stitch welding the sail panel, Aschtgen moved to the doorjamb. For spot welding, his tool of choice is either a Lincoln or Miller 110V standard MIG welder. He recommends using .023-inch wire, since anything larger will transmit too much heat and burn a hole through the metal.Positioning the quarter-panel onto the car before welding it up can seem intimidating, but using the panels that are still on the car as a guide greatly simplifies the process. A box full of C-clamps, Vise-Grips, and sheetmetal clamps are a must for this step. After pre-fitting the quarter-panel to the body with clamps, minor adjustments—many with the Eastwood hammer and dolly set—were made before welding.Perhaps the trickiest part of the installation process is welding the quarter-panel to the rocker panel. This involves climbing inside the rear seat area, and reaching to the front of the wheelwell.The YearOne quarter-panel has a protective coating that must be removed with a grinder before welding. During the welding process, Aschtgen prefers starting at the sail panel. He spaced each tack weld an inch apart, and after every other weld, he cooled off the metal with a damp towel. This keeps the heat down, and prevents the metal from warping. In each successive pass, the welds were placed closer together until forming a uniform seam across the entire sail panel.With the doorjamb and rocker sections complete, it was time to move on to the wheelwell. Even with locking pliers holding the quarter-panel to the wheelwell lip, it may be necessary to tap the panel with a hammer for both surfaces to mate up. One advantage of using so many pliers is that the chances of the metal moving while welding is next to nil.
Next on the agenda was welding up the tailpanel and rear bumper recess, followed by the lower quarter-panel edge behind the wheelwell. For this section, Aschtgen sets his Lincoln SP-125 welder on "H" with the wire speed set at 7—this is a "hot" setting designed to fuse metal that's already there, rather than to add a ton of filler metal.While the perimeter was welded, Aschtgen periodically returned to the sail panel and added spot welds, allowing them to cool. By the time the rest of the quarter-panel was welded, the sail panel had one continuous weld. Here, the welds on the sail panel are being ground flat using a 40-grit sanding disc. During grinding, as with the welds, periodic cooling with a damp cloth is a must to avoid warpage.The final step is welding up the trunk gutter area. This is one section where the differences between the factory and reproduction sheetmetal are most pronounced. It took a dedicated effort with a screwdriver and hammer to try to get the creases and lines of the reproduction metal to match the factory metal on the driver side.


text:
Properly cleansing your skin is the first step in your beauty routine. What if you could cleanse and repair your skin at the same time? Janson Beckett Cleansers give you everything you expect in skincare plus a powerful weapon in the battle against aging skin.
Each time you put another layer of beauty products on your skin—whether those are cleansers, moisturizers, anti-aging treatments, sunblocks, or cosmetics—you should ask yourself if those products are working effectively to nourish and support your skin's health. As we grow older, skin begins to get tired of fighting the constant demands of outdoor and indoor environments. Wrinkles and fine lines appear. Red or brown patches mar youthful good looks. Breakouts and blemishes are trying to tell you that your skin is losing the battle.
Skin cleansers from Janson Beckett are your first line of defense in the war against outward signs of skin aging. Formulated with natural botanicals that have been used in beauty products for hundreds (if not thousands) of years, Janson Beckett cleansers not only clean your skin but also reinforce and revitalize its strength and resilience.
Every skincare regimen should begin with a high quality cleanser to lay a clean foundation for beauty treatments that follow. Janson Beckett gives you a full array of beauty products to design the skin care routine that works best for your lifestyle and individual skin needs. Step number one is a mild, refreshing cleanser that removes residues and old skin cells.
Beautiful botanicals gather together to create Janson Beckett Certified Organic Cleansing Milk. Many of its ingredients might grow in your herb garden: lavender, raspberry, angelica, chamomile, ginger, hibiscus, sage, thyme and geranium take starring roles, with the healing touch of aloe vera and lasting moisture from organic sunflower oil and shea butter. You couldn't create a better or more natural beauty product at home.
Janson Beckett skincare scientists have carefully balanced each of these natural botanicals in just the right proportions. Add healing vegetable extracts and Vitamins E and C, and you have a premium cleanser that delivers nutrition and strength directly to your skin.
Most people find that a small amount of Janson Beckett cleansing milk will clean and smooth the skin just right. You can use it as a makeup remover, depending on how much makeup you wear. Some people find they should wash cosmetics from the face first and follow with the cleansing milk to completely remove all traces of other beauty products. You might even find you need to wear less makeup after using Janson Beckett cleansing milk for a few weeks—the beautiful, natural glow is just too good to cover up.


text:
Missing Climbers Declared Dead on Broad Peak
On March 6, 2013, Maciej Berbeka and Tomasz Kowalski of Poland went missing on Broad Peak in Pakistan. They have just been declared dead by the expedition team leader. The day prior to their disappearance they had made the first winter ascent of the mountain with Artur Malek and Adam Bielecki, also of Poland.
Malek and Bielecki were able to make it safely down to Camp 4 (7,400 feet) after summiting. However, Berbeka and Kowalski had to bivy at 7,900 feet. The last reported contact with the missing climbers was at 3 a.m. on Wednesday, March 6. Given the time that has elapsed since last contact and the severity of the environment, expedition team members are now certain the two climbers are deceased.
"Taking into account the time that has passed since the last contact, altitude where it took place, their condition, current weather conditions and all other factors, I have to claim openly that both climbers are dead," writes Krzysztof Wielicki, the expedition leader, on the team's official website.
"The expedition has come to an end. We are packing the base camp and start to descend. March via the Baltoro Glacier will take approximately 5 days. We will come back to Poland on approximately 20th March."
For Kowalski, age 27, this was his first ascent of an 8,000-meter peak. Berbeka, age 59, had completed first winter ascents of Manaslu in 1984 and Cho Oyu in 1985.
Read the original report on the missing climbers on Rock and Ice here.
Reader's Commentary:
Don't want to use Facebook, but still want to comment? We have you covered:Add Your Comments to this article:
How To ClimbLearn from the pros
How-to-BoulderStart Learning>>
How-to-trad-climbLearn More >>
How-to-Sport-ClimbStart Learning >>
How-To-Rock-ClimbStart Learning >>


text:
WAYZATA, Minn. - The Hennepin County Medical Examiner's Office identified a grandmother and grandson from Maple Grove as the victims who died when their car fell through the ice on Lake Minnetonka Saturday afternoon.
The Hennepin County Medical Examiner's Office released a statement Sunday that the victims, 31-year-old Harland Dietrich and his grandmother, 87-year-old Mary Ann Haram, died from drowning. The Sheriff's Office said they believe the two were underwater for almost an hour.
Close friends attended a Super Bowl party Dietrich had planned at Champps Maple Grove, where Dietrich once worked as a server. Dietrich was a loyal Vikings fan and dreamed his team would one day attend the Superbowl, so in his memory, they continued on with the party Dietrich envisioned.
"A very tragic accident, this world lost a very good person as well as a very good grandmother," said Bryan Swanson, who says he is Dietrich's longtime best friend.
Swanson says Dietrich lived with his grandmother since he was a teenager and in recent years made it his mission to take her places, whether a drive around area lakes or on cross country trips.
"Mary Ann Harem, one of the greatest women I've ever met. Not only that, Harland was one of the most unselfish people, he gave up his entire 20's, which is a hard thing to do for a 20 year old, to take care of his grandmother," said Swanson.
Hennepin County Dispatch received a call from Dietrich around 2:25 p.m. Saturday. He said his car had fallen through the ice under the County Highway 101 bridge and that his car was sinking.
When emergency crews arrived, the car was completely submerged in about 10 feet of water. The Hennepin County Dive Team began working to rescue the pair.
Dietrich was pulled out of the car first and transported by air to Hennepin County Medical Center. Haram was rescued soon after and transported to the same hospital by ambulance.
Officials said this is the 14th vehicle through the ice on Lake Minnetonka this season and the second and third fatality.
"Of the 14, 12 of those have been cars passing under channels," says Sheriff Rich Stanek. "When you venture out you have to be aware of the conditions around you."
Dietrich most recently worked at the CRAVE restaurant in the West End.
"He made special connections with guests he served, he had multiple regulars, countless people knew him," said close friend Logan Brus, who once worked with Dietrich at Granite City restaurant in Maple Grove.
"He's touched everyone in so many different ways, to look back and see the type of relationship he had with his grandma was absolutely remarkable," said Brus.
Dietrich leaves behind one younger brother, who also lived in the same home.
Friends say details of an account to benefit his brother will soon be set up, and funeral plans will also soon be underway.
Dietrich leaves behind one younger brother, who also lived in the same home.
Friends say details of an account to benefit his brother will soon be set up, and funeral plans will also soon be underway.
Source: KARE 11