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- WesBanco Arena is nearing its 40th year. The city of Wheeling currently is proposing changes to the tax structure through a half-percent sales piggyback tax that would generate funds to upgrade the arena, along with other items. What upgrades here at the arena do you believe need done immediately?
Magruder: There's several needs. ... In the $2.3 million bond issue we did nine years ago now, we did some pretty critical things - new roof, new HVAC, some upgrades to the dressing rooms, some of the really critical infrastructure things. Since that time, we've had the OVAC come on as a partner, and through the efforts of the OVAC they've actually decorated the concourse areas here with museum-quality oak cases that were actually constructed in a unique partnership with the OVAC and the local carpenters' union ... as part of their training program. But I think that's really upgraded the concourse.
Where we're left, unfortunately, is that probably the worst part of our building is what you see when you walk in the front door. We sit down here on the waterfront, so we get all these heavy afternoon winds, we get those cold winter days, we get that red-hot sun shining on the front of the building throughout the day until the sun sets. So that's really, over 36 years, created wear-and-tear on that glass and lobby area. That's where we start. We want to replace that, come up with some different housing that's not as subject to the changes in temperature. We've got that glass in a somewhat flat roof now, and due to the expansion and contraction with temperature ... it continues to leak. So I think we have to look at a different design, and yet we want as much light as we can get obviously ... a design that would allow us to create virtually an airlock so that when one door is open, the inner door is closed. Right now, you open the front door and that cold, wintry air blows right in, oftentimes freezing the floor surface on the inside where people are walking. The lobby would be number one. ... A new lobby would certainly aesthetically improve the building, functionally improve the building, and be good for our customers.
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... I also think a new, custom, center-hung, digital video board/scoreboard could be used for all events. And it would have to be custom - one of the things when we acquired (the current) video board from Wilkes-Barre, the reason it was dismantled, the board itself didn't fit into this structure. The ceiling height wasn't sufficient, the load bearing wasn't sufficient. We'd have to get something that was custom that fit in here, and today they make that. ... I think we'd want to do that.
The other thing, I think, if you look at the seating itself, we're proud on one hand but anxious on the other to maybe get new seats. The seating you see in this building is 36 years old. We have two kinds of seating - the permanent seating, which is a polyurethane material, a plastic, it is so 1970s orange. It was great in 1970, but now virtually the plastic ... is wearing thin, it's wearing out, because of all the people that have been seated in those seats. ... It's time to replace those.
We also have our portable chairs, the folding chairs you see with a golden-orange covering, as well. The upholstery is wearing thin, the pads have disintegrated. Both from an aesthetic point of view and a customer comfort point of view, they really need to be replaced. That's high on our priority list.
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We also have our original staging, we use what they call Mitchell risers. The Mitchell company has been out of business for a number of years. We have three-by-eight pieces of risers, they're up-and-down by hand for every event. We change the height and size of our stages constantly. Again, we're proud, but we're still using the original material, which I think speaks to the staff and their efforts to preserve what they have, but it's probably time, with new state-of-the-art stages, now they are more electronic, the heights are adjustable, we'd certainly want to look at that.
- Any other upgrades the arena might experience?
Magruder: Technology is such a part of our business. Not only in video scoreboards, but in the advertising world, in some of the shows that want to come in and have expanded capabilities. We need to look at our overall use of technology. One addition - and one that our building is perfectly suited for - is what the industry calls a ribbon board. That's a computer board that goes around the perimeter between the second and third deck, highly visible. ... They are wonderful at sporting events. I think the Nailers would love to have it. And they work for other events. They work at banquets, and they work at Disney on Ice. Many of the shows coming in like PBR, like monster trucks, WWE, their question is do you have digital video boards, do you have ribbon boards? Many of the other venues they play have those, and they've found creative ways to use those to enhance their show.
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There's also our concession areas. We've tried to be very bare-bones about it, but they need upgrades. ... That's another major element that we'd like to look at.
We also would want to prioritize our upgrades, and I think we would give an edge to revenue-generation up front. I do think that ribbon boards and improvements to concession stands would not only be an investment, but there would be a return on those investments.
- What are some long-term goals for the arena?
Magruder: I think long-term goals include stability, and that includes growing our client and tenant base. ... I know there's been some talk over the years about whether we're proud or we're not proud the Wheeling Nailers are here, but I can tell you ... we treasure the Wheeling Nailers. We treasure the fact that we are the oldest franchise in the ECHL now. We're the smallest market, and we're the oldest market. And my goal is that I want to see them be able to stay around. That's becoming more difficult as cost of operations go up, as ticket prices go up, it's tougher and tougher to draw the attendance they need.
... We had some pretty good times with indoor football, I don't think a lot of people realize that for 10 years, we had different indoor football leagues here, most of that was successful. I personally would like to see that return in the future, but I think to do that, you have to have stable leagues. ... Indoor football does not have the league stability that minor league hockey has had, at least in my opinion.
The other dream would be to continue the diversity. One of the things we're most proud of, on a given week here, you can come and see monster trucks, Toughman boxing, what we're going to call the blue collar events. Let's remember who we are: this is the Ohio Valley, people here are tough, they work in mills, in mines, we're blue collar people. We need blue collar entertainment. But we also need to have the high end, where an Elton John can come in and perform. We need to have a setting where Disney on Ice can come in and perform. My board has always asked me to make sure that we're diversified, that we try to appeal to all the segments of our community. Our goal is to continue that diversity.
I also think that's part of (Mayor) Andy McKenzie's vision as well (with the additional money for the arena), he wants to see us grow that, to be able to add and supplement with downtown conventions, meetings perhaps, state organizations such as the state Lions club, this would be a great place for a group like that to come.
... The Ohio Valley is blessed with assets. If we had more meeting space - and this is not to take anything away, Oglebay does a phenomenal job ... this would be to supplement and to add to what they do. I think the worst thing we could do is start competing with each other. That's not the goal here. I can tell you, during my management regime, we've tried to be very attuned to not competing with the private sector. ... I want to see us continue to be and maybe grow to be a better community partner. We're part of the landscape. Let's be honest - we look outside and we don't like what we see in our downtown. I remember when it was difficult to walk on our sidewalks, not because the sidewalks weren't wide enough, but because there were so many people on them. I hope we can return to that. ... There is, right now, a rebirth opportunity that I think we haven't seen in a long time. I get so excited when I drive out of here at 5 p.m. ... and I see this construction going on at West Virginia Northern, it's phenomenal. I like what Travis (Henline) and all the good folks have done at Independence Hall. I think we've really made some transition to the new Wheeling.
- You just got the first season with the Wheeling Nailers new ownership under your belt. How would you rate year one?
Magruder: I think the partnership has been strong. I think we're focused in the right direction. ... We need to reach out to the public, we need to reach out to the corporate community better, that part's not there yet. We've got to get attendance up. I think the new ownership has done some good things in stabilizing the ship. ... I still think we are going to need some help; we've got to become a little more competitive on the ice. I think some of the things we're talking about doing here will make the building a little more competitive with the entertainment competition. ... I think we're going to have to do this as a community. We can't survive long term on the attendance levels we achieved this year.
- What improvements do you see coming for year two?
Magruder: We're actually looking at what we can do to improve the performance of some of our employees. What we've encountered is what the part-time labor world is encountering. We have a lot of employees that, for whatever reason, can't make it at the last minute. That necessitates then shutting down part of our operation, under-producing sometimes when you have large crowds. We're focusing right now, in house, on what we can do to make sure we have sufficient staffing each and every night so we don't have to make emergency shutdowns.
- As part of your duties, you also manage the entertainment aspect of the Capitol Theatre. What's on the horizon for the theater that local residents should be excited about?
Magruder: The seats at the Capitol Theatre are going to be replaced this summer, so there's no waiting for that. ... The thing that we're most excited about ... once we got in there, we took a look and said you know what, we've got a lot of problems, we've got 23 fire code violations, we've got a building that's 80 years old, but it's a wonderful treasure. You couldn't build it today. It has so much history, so much aura of the past.
So we got in there and one of the things we said early on is look, this won't be done in a year, or two, or five or probably 10, and I would just reiterate that. ... It'll be a long time to restore it to the grandeur of the day it opened. ... Initially, the theater was designed to have a seven-story hotel on top. It didn't happen because of the Great Depression. We're not going to put a seven-story hotel on top. But to make that ballroom high quality, to put new seats in there, to now give back something that I think the patrons can feel, that's going to be great. The patrons have been so generous, and you get a chance there, even more than here, the crowd funnels out of that very narrow lobby. I don't really have a formal office there ... so you get more of a chance to stand there and talk to the people. And the people are so grateful, not to me, but to the community and grateful to themselves that that theater's reopened. I think that pride's going to grow. I think the (Wheeling) Symphony's becoming more stable. ... After the theater closed, they didn't know where their home was going to be for the next show or the next year. Now they're back home, and I think they feel that way, we feel that way. I think it's going to allow them to improve their stability.
The Broadway series has been a wonderful experience. Overall, our Broadway promoter has done a good job with show selection and being able to get shows to town. Next year we'll be back, we'll have five or six Broadway shows again. The comedians - the Seinfelds, the Ron Whites - they've fared very well. We're going to continue to do that.
I think we're going to see an increase in music. We're trying to penetrate that 20-something market. We've had a number of things for my age group, the 55 and ups, not that we ever have enough. ... But now we're really trying to focus and reach out to those groups from the 1980s. I can tell you there's a really good chance Bryan Adams will appear at the theater in the fall, we're very close. I think we just want to continue to round out our entertainment. ... We have to be diverse with our entertainment, we have to spread it out, and we have to make the best use of it. The more diverse we become, the more Friday and Saturday nights we can fill because then we're addressing different audiences. ... We've done a lot of surveys on what does our public want, and our public is telling us ... to have six virtual sellouts from Dec. 18 and Feb. 15 said to me you know what, the people really do want this theater.


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CINCINNATI (AP) — High-rollers and VIPs at the new casino in downtown Cincinnati will get free rooms or discounts at seven local hotels.
Casino officials said Wednesday it's not the end of the promotions and ties with local businesses. The $400 million Horseshoe Casino Cincinnati opens March 4, the last of the four voter-approved gambling halls around Ohio to debut.
The Cincinnati Enquirer (http://cin.ci/WuLSOL ) reports that casino is partnering with upscale hotels that include the 21c Museum Hotel Cincinnati, The Cincinnatian Hotel and The Westin Cincinnati.
Officials said the deals are critical for the casino, which doesn't have its own hotel like competing casinos in southeastern Indiana.
Information from: The Cincinnati Enquirer, http://www.enquirer.com

subset: commoncrawl


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A week ago the NY Times published dining critic Pete Wells' thought provoking piece on tipping in restaurants. In the article Wells argues that our current system of tipping does not have an impact on the quality of service we receive and that we should consider changing the way servers are compensated. He points out additional factors that he suggests might lead restaurants to do away with the current system, including lawsuits and cultural issues within restaurants.
This is not a long article and worth reading, if you haven't already. Tipping is one of those things that everyone has an opinion on. At of the time of this writing, the Times piece has generated 474 comments. I want to share some of my thoughts after reading the article.
The economics behind the tipping question are complicated and I do not fully understand them, especially with regard to the equity questions raised in sharing tips with cooks, bartenders, and other staff. But I do think that it is worth asking this: why are we using the tipping system we use? Is our goal to ensure that servers are fairly compensated? Is our goal to provide servers with an incentive to give high quality service? Is our goal to allow customers to express their appreciation for services rendered? Is it a combination of the above?
If the goal is purely about compensation of servers, then the system does not make sense. I am "served" by many people during the week, and most of them are compensated by their employers, not by me. The man at the hardware store helped me the other day to figure out how I should go about building some shelving for a closet. I paid for the lumber. His employer paid him. I felt good about the service I received and so I will return to that store the next time I need hardware.
Why do we accept the notion that each of us must help to compensate a server at a restaurant, or the driver of a taxi, but not the employee at the hardware store or behind the desk at a medical office? If we are trying to ensure that servers are fairly compensated, then let's allow the labor market to function without the tipping intervention. But compensation isn't the goal, purely. It's also about restaurants lowering labor costs, and it's completely rational for them to try to do so using any legal means.
One of Wells' main points is that the system fails as a way to create the incentive for servers to provide high quality service, and he gives several good reasons for this. The problem is, a system in which tipping is not allowed or not customary also does nothing to create the incentive for good service. And this is the thing that I wish we would talk about more when we talk about the relationship between service quality and tipping.
The way to create the incentive for servers to provide high quality service is for restaurants to evaluate servers based on their performance. A good service manager ensures that servers are properly trained and faithfully implement the restaurant's hospitality policies. A server that repeatedly fails to do so would not remain on staff. A service manager would be replaced if his or her servers too often fail to provide a high quality service standard.
In a tipping-as-compensation system, as most of our restaurants currently use, management should evaluate servers performance using qualitative data, not simply by looking at tips as a percentage of sales. Tip percentage is often not a reliable indicator of the quality of service the customer feels they have received. In a system that fully compensates servers via salary, as in most of Europe and now at some US restaurants, managers cannot rely on tip percentage as a means of evaluating servers and must therefore use other methods. Just like the manager at the hardware store does when evaluating the service provided by his or her employees.
Many of us feel as though our tipping system all too often allows restaurants to ignore their hospitality management responsibilities. They assume that customers handle this job for them, via tipping.
When I was 18, over the summer after my first year of college, I worked as a waiter in Manhattan at a restaurant called The Lion's Rock. I had no prior experience and I still have no idea why they manager hired me. I trailed another waiter for one shift, but otherwise received no service training. Then I was given a full schedule. It was a busy restaurant in the summer with a huge outdoor section, and we pooled our tips - tips were added up at the end of the night and shared by all waiters, after tipping out the bartender at 15% of the total. This tip pooling gave me the incentive to help serve tables that were not "my" tables, because I was impacted by the tip at that table. One summer evening I was delivering food to a well-dressed couple on the patio, and as I put the plate down in front of the man I tilted it too far and spilled sauce onto his lap. Not just a little bit of sauce. It was everywhere, comical in proportion. I apologized profusely, brought napkins and seltzer, apologized again, and felt truly awful. They were nice about it and they left me a big tip - over 20%, perhaps because they sensed that I would soon be unemployed. I have no idea if the manager offered to pay their dry-cleaning bill. In fact, the manager never spoke with me about the incident.
After I graduated from college I worked at another Upper East Side restaurant that no longer exists, called May We. I worked there for almost a year while trying to figure out what to do with my life. I'm sure that I cleared plates before all diners were finished and committed many other service atrocities - I received no training whatsoever. Anyway, we pooled tips there too, and there was no turnover in the waitstaff while I worked there. After a few months I noticed that I was consistently earning more money in tips and at a higher tip percentage than some other servers, and yet we shared tips equally. The manager never noticed, or if she did notice she never did anything about it. She also never thanked me when I spotted Ruth Riechel, at that time the NY Times restaurant critic, at a table in the upstairs room and alerted the kitchen and management so they could pay extra attention to her and her food. No one had noticed her until that point. She wound up giving the place a decent review on her weekly radio show.
Because I've worked as a server at several restaurants I feel some empathy for how hard the job is, and how frustrating it can be. I tip well when service is good, but I tip less when service is not as good.
Not too long ago, and for the first time that I can remember, I left no tip for the server at a restaurant. I was with my daughters and a good pal and we went in at 5:30. We were the only diners in the room and there are perhaps 10 tables, all of which can accommodate 4 or more people. This is a pizza place, a red sauce joint in a small city in northwestern Connecticut. We had been there many times before. I asked to sit at the booth where we usually sit and the server (who I did not recognize) told us we couldn't because the booth was meant for 6 people and we were only 4. I told her we would move if a larger party came in, and that we'd be there for only 45 minutes anyway. She said no, I politely asked her if I could ask the manager, she came back and said the manager said no. We ate our dinner (because at that point there was no other way to get the daughters to another restaurant in time to also go bowling and get home to bed) and I told the server as we got up to leave that I was sorry, but I would not leave a tip. Funny thing is, she said she understood and that she was sorry.
A new restaurant opened recently around the corner from my house. The menu offers things like sweet corn hushpuppies, pickled fried chicken, chickpea chopped salads, house made pickles, and other tasty sounding things. A friend and I went and sat outside in the back garden. Right after our food arrived I noticed that my friend had a genuinely disturbed look on her face and I asked why - she pointed behind me and I turned to see a large rat on the ground, perhaps 10 feet from our table. It was sitting there contentedly, gnawing on something. This is a paved outdoor space, by the way. We got up and so as not to alarm our neighbors or cause a scene, I quietly told our server that there was a rat near our table. She asked if we wanted to move indoors, and we gratefully accepted. We sat at the bar and the bartender said "So you've met out little friend. We've been trying to get rid of him for days now." A few minutes later he said that the restaurant would like to buy us our next round of drinks, and so he did. I felt disgusted by the rat and it seems to me that a new restaurant should be a bit more concerned with my friend and I in this situation - "let me buy your next drink" is not sufficient. If I owned the place I would have comped the meal (which amounted to about $50) - I want to demonstrate how seriously I take the issue and hope that these two people will give my restaurant another shot. Or at least that they will not spread this alarming tale on Yelp, awesome Brooklyn Wine and Food blogs, or other social media. They presented me with the check, and once my dining companion left the bar for the door, I handed them $60 in cash and politely told the bartender and the server how I felt (without the social media part). The server apologized and said "You're right," but the bartender pushed my money back at me and snidely said "keep it - we don't need your money." It was one of the strangest restaurant experiences I've had and needless to say, I would never go back.
I recently had dinner at Maysville, the newish Manhattan spot owned by the people behind Char No 4 in Brooklyn. My friend and I were both struck by how great the service was. Okay, they recognized my dining companion and were being quite nice to us, but looking around, it seemed as though everyone receives that level of service at Maysville. I asked the bartender about a cocktail on the menu, but expressed my misgivings about the Jack Daniels the drink called for. Although her bar was busy, she discussed it with me and offered to substitute something else. I declined because she clearly knew what she was doing, and the whole interaction felt right (and the drink was delicious). At dinner the servers did not attempt to whisk away and deep-chill our bottle of 1995 Cazin Cuvée Renaissance (excellent). One of them did pour it a little too deep and fast but they were friendly and gracious when I asked if we could pour it ourselves. Servers appeared when we needed something, not otherwise, and we never needed to ask for anything. When I dropped a fork near the end of our meal, some one who was not my server - a runner (some one whose job is to bring food from the kitchen to tables and to clear tables when diners are finished), brought me a new fork within minutes, wrapped in a napkin, without ceremony or flourish - just brought me a new fork without my having to ask. We left a big tip.
We drank several exceptional bottles of Rioja on Saturday night. Each of these wines was a special thing, something that could be the focus of a special dinner. I've had a little experience drinking mature wines by López de Heredia, and maybe a bottle or two by La Rioja Alta. But that's about it. So drinking these wines was a wonderful way for me to get a sense of some of the other great producers in the region.
These wines also rekindled my thoughts about the objective an subjective in wine. The wine I liked the most was not, objectively speaking, the best wine. This is something that can be hard to wrap your head around as it's happening. For me, it can still be tempting to conflate favorite and best.
We drank Bordeaux on the first night, and it was a first growth kind of evening. This is because the guys we were hanging out with have been collecting wine for a long while, and they are generous people who derive pleasure from sharing cellar gems with friends.
The lineup:
1994 Château Laville Haut-Brion.
1966 Château Haut-Brion.
1970 Château Haut-Brion.
1975 Château Mouton Rothschild.
1980 Château Margaux.
Are you kidding me? Fugedaboudit.
I have so little experience with wines like these - with every sniff and sip I am experiencing new thoughts. And on this night, we also drank a great California wine. A bit younger than the Bordeaux wines, but a great wine nonetheless. The 1991 Dunn Vineyards Howell Mountain Cabernet Sauvignon. If California used such a system, this surely would be a first growth wine. We drank it last, and it was fascinating to compare it with the other wines.
You know how you have those weekends where you go out of town to a friend's house where a bunch of serious wine lovers gather over a few dinners to open and share truly great old wines?
Yeah, me neither. But this past weekend was exactly that for me. I spent time with old friends, met some excellent new friends, and drank some incredible things. On Sunday, on the way home in the car, I drowsily told Peter that there were three major things I learned about wine during the weekend. And so, dear reader, I will now present part 1 of what I think likely will become a syndicated sensation known as Rhode Island Wine Weekend...
Big House Champagne and Grower Champagne are very Different from one Anther, and Big House Champagne is Good Too.
We arrived after a long and traffic-filled drive, washed up, and joined forces with our friends at the Hourglass Brasserie in Bristol. We were visiting a friend from our Burgundy Wine Club. He and several of his wine pals set up a 5-course dinner at Hourglass so that we could enjoy good food and wine together.
I recently spent a day in Detroit. It was a work trip. But two old college friends live in the area and so after work there was an evening of Detroit fun. And we had a great evening, which I will tell you about in a moment. But first, you may have heard something about Detroit in the news recently, something about bankruptcy. It's true, the city filed for bankruptcy. The thing is, and I can say this with only a little bit of familiarity with the city, Detroit has been a mess for at least 15 years now, and probably longer.
Office buildings in the downtown area sit abandoned. Entire office buildings. Neighborhoods are depleted of people, home after home burned out or boarded up, huge weeds and other greenery rising up and reclaiming the space. The new urban jungle. Maybe 600,000 people live in Detroit now, down from 2 million at peak, maybe 50 years ago. There are almost no new jobs. There is no smart way for the city to provide basic services, like picking up garbage, when perhaps only ten families live in a 5 square block radius.
Detroiters like to tell you that their city is so big that San Francisco, Boston, and Manhattan combined would fit within its borders. And yet many of its residents do not own a sea-worthy automobile. But there are new sports stadiums, casinos, and a convention center. I hear about how the South Bronx is the poorest urban congressional district in the US, but it cannot be - it must be Detroit (or New Orleans?). Driving though this city made me feel like I was in a forgotten place, a place that was devastated and then never rebuilt. There is a set of large housing project buildings you see when you arrive from the airport on the main highway, all completely abandoned. Graffiti on top of one reads, in huge white block letters, "Zombie Land."
And yet the people I met at work were people who believe in their city and are working to help rebuild. And my friend from college who now lives in Detroit with his wife and two sons - he loves it. He says that he has learned to appreciate the beauty of the barren cityscape, the bones of the old buildings. He showed me the new park/performance space in the city center, office buildings that are now occupied after sitting vacant for 20 years, and new hotels, cafes, and restaurants. He told me that there are people investing in Detroit, and that there are good things happening, that this place is full of potential. After 24 hours and a bit of a tour, I can feel it in my gut - I agree with my friend. It is an oddly beautiful place. And there is plenty of room for intrepid and creative people to make their dream a reality. Detroit is urban America at rock bottom, and so there is no where to go but up.
Slows Bar BQ is part of the upswing. We went for dinner on a Thursday night and there was a 90 minute wait for a table. In NYC that would be a big turn off, but here in Detroit we were happy to hang out at the bar and enjoy a few pints of locally brewed pilsner. In NYC, why wait for food - there are 6 gajillion places with interesting food here. In Detroit it felt great to be in this airy and beautiful space bustling with people of all ages and types, woodsmoke in the air, good music and good vibes too. And then the food came, and it was genuinely excellent. Slows is serious BBQ, without question. We ate baby back ribs, tasty sides, and my friend had a pit smoked ham sandwich that was ridiculous. My favorite part of our dinner was when our community table neighbors saw me staring longingly at their St. Louis style rack of ribs, and insisted on sharing with us. Yes, they ripped a hunk of ribs off their own plate and passed it on down. There was also the check, which came to something like 75 bucks for four pints, a big dinner, and a few glasses of good rye whiskey which we shared with our generous new St. Louis ribs friends. Slows. I'm in, hook line and sinker.
Warning: I am about to write about an expensive wine glass, and I will suggest to you that it is the best of its type, and worth the money. And furthermore, that if you pay good money for good wine, you should buy this glass if you have not already.
Why the warning? A lot of folks think that wine glasses don't matter, and that appreciating good glasses is snobbery or snake medicine. These people are wrong - there's no other way to say it. It's not entirely their fault, though. There is an unfortunate snobby culture that has been part of the modern history of wine appreciation and people might mistake the idea that some glasses are better than others with the false notion that you must use a certain glass to drink wine correctly. This is obviously not true. We have all had memorable experiences drinking wine out of bad wine glasses. It is not necessary to have the best glasses in order to enjoy a wine.
That said, some glasses really are better than others. A good Burgundy glass, for example, allows a good Burgundy wine to show more of what makes it a good Burgundy wine. If you drink a wine out of different glasses, the wine will show best in one of those glasses - there is a difference. And I'm not suggesting this in a snobby way - there is no "right" way to drink wine, and you should do whatever makes you happy. But there is something to this, this glassware thing. If you are someone who will spend $75 on a bottle of Champagne, for example, you might consider experimenting with different glasses. You might find that the wines you care about actually show better, given certain glasses.
I've been meaning to write more, I really have. It's not as though there's been a shortage of interesting food and wine to discuss - it's been an embarrassment of riches. But I am trying to write when I have a story to tell, not simply to blabber on when I eat or drink something interesting. That said, the other day I was in Washington DC and had dinner with my pal Keith Levenberg, and he gently chastised me for not writing so much. He said that I shouldn't worry about writing the occasional "here is what I ate or drank" post.
I still disagree - I want to write when I have a story to tell. But sometimes one needs to get the proverbial juices flowing, and a laundry list post is a fun (for the writer, anyway) way to do that. So, patient reader, here is a mid-summer laundry list for you. Here are some things that I've been doing:
A friend who is visiting her family in Italy sent an email to me yesterday:
Summer is in full swing here in NYC and we are having a hot one. For the past two weeks it's been in the high 80's to the upper 90's and quite humid. I enjoy this weather, actually. Not for all year round, but for a few high summer weeks I think it's nice. I'm not a fan of air conditioning - much prefer to open windows and use fans to keep air circulating. The kids are used to it, I'm fine with it, everyone is okay.
Except, maybe not everyone.
I've been told that most Austrian wine is consumed at home in Austria, and that most of this is consumed while still young. Whether or not this is true I do not know. But I've noticed that there is never any old Austrian wine included in the offers that flood our in-boxes selling great wines from back vintages. I almost never see back vintages on the shelves at good wine stores, and the only people I know who have old Austrian wines are serious collectors who have been following these wines for some time.
So, it is a rare opportunity to drink a mature Austrian wine. To drink a large sample in one evening, with friends and a lovely dinner - this is something that I've done on only one prior occasion. But Jamie Wolff, a partner at Chambers Street Wines, saved a number of bottles from a cellar that the store purchased back in 2007. There are many great wine producers in Austria, but Leo (and now also his son Leo) Alzinger is unquestionably one of the very finest. It is Alzinger wines from the 1980's and 1990's that Jamie held onto. He decided to invite some local Austrian wine lovers, who of course also brought along some great bottles, and to share everything over dinner at Trestle on Tenth.
Austria's Wachau wine region is rather warm in general and the wines, particularly the Smaragds, the wines made from the ripest and highest quality grapes, can be big and rich with alcohol that regularly hits 14%. Some of Austria's greatest producers, Hirtzberger for example make wines in that style, and they are great. Alzinger is known as a producer whose wines show less muscle. The wines come from some of the very finest vineyards in the Wachau, and thrive on their clarity and precision. In my rather limited experience with Austrian wine Alzinger is already a favorite (if not the favorite) and so I was more than a little bit excited to have the opportunity to drink these old wines on this night.
A little over a year ago Noel Pinguet resigned his position as the wine maker at Domaine Huet, the Loire Valley legend that is generally considered to be its finest producer of Vouvray wines. Noel took over from his father Gaston in 1976 and continued in his footsteps making the highest possible quality wines from the estates three vineyards (Le Haut-Lie, Le Mont, and Clos du Bourg) and in all styles (sec or dry, demi-sec or off-dry, and moelleux or sweet).
Why would this famous wine maker, this man whose father's and now his own life's work has been to make these great Vouvrays at Domaine Huet - why would he leave before reaching retirement age? In 2003 Huet was sold to the Hwang family and it was widely reported that Noel Pinguet resigned because of disagreements with the new ownership. Huet's wines are all well regarded, but it is my understanding that connoisseurs consider the off-dry wines to be the apex of their achievements. Supposedly the Hwang family wanted to reduce production of off-dry wines and focus on dry wines, and over the course of almost 10 years this created enough friction between Pinguet and the Hwangs to cause them to part ways.
I felt upset when I heard about this because Huet makes wines that offer us as wine lovers a rare opportunity - to drink the very finest wines of their type at an affordable price. Huet's dry wines sell for under $30 and the off-dry wines are in the mid $30's. And we are not talking about the world's finest Vidal Blanc here - this is Chenin Blanc from Vouvray, unquestionably one of the world's greatest white wines, when well made.
So with no more Noel Pinguet, does this mean that the wines will be different? I don't see how they could stay exactly the same. Although SF Joe, one of the biggest American collectors of Huet wines, told me not to worry because the assistant wine maker under Pinguet took over after he left, and made no changes. I hope this is true. Or at least, I hope that whatever changes this person makes are well-considered and come from years of apprenticeship and discussion with Pinguet.
I found off-dry wines to buy in 2008, 2009, and 2010, but I have not seen any in 2011. I hear 2012 is another year that might produce only dry wines. I would verify this by looking at the Wine Doctor's site, but whoops - you have to subscribe now for about $70 per year. I generally buy a few bottles each year, a mix of dry and off-dry wines. And I try to wait for them to mature. These wines, particularly the off-dry wines, improve with age for a very long time - many decades.
Recently I had the chance to drink a few bottles with just a bit of age on them. They were spectacular. One thing that happened for me after drinking these wines is that they reminded me of the story of Noel Pinguet leaving, and of how much I want today's wines, in time, to become like the ones I recently drank.
This is a big deal, honestly. And it happened by mistake. A few friends were over for dinner the other night and someone said that the term "foodie" is dated. That a person who uses the word "foodie" is a little bit charmingly clueless. For example, imagine that you are making brunch at your mom's house and your aunt sees you chopping chives and sprinkling them on scrambled eggs. "Oh, are you a foodie?" She asks. Does she think that chives are so outside of the realm of the typical home cook that your using them means you are a foodie? Or does she mean to say that you clearly enjoy preparing and eating good food?
We laughed and talked some more about words for food and people who love food. At one point I was trying to share an idea and I meant to say "hipster foodies," but that's not what came out. Instead, I said "hippie foodsters." And much as Alexander Fleming's mistake in the laboratory gave us penicillin, I give to you...foodster. Foodster!
I searched for the term on the internet and it seems that some one may have discovered this word at some point, but Urban Dictionary has defined it incorrectly, in my view. It defines foodster in the following way: "The unholy fusion of a foodie and a hipster." I agree with this part. But it goes on to say "Persons that need to be annoyingly cool about using non-mainstream ingredients or techniques while cooking." See, I think that a person can be a foodster without using non-mainstream ingredients or techniques.
A person can make whipped cream, for example, and be foodster about it. There is nothing esoteric about whipped cream. Canned whipped cream - we can certainly do better than that. But imagine a humorless 26 year old guy with a waxed mustache in a lumberjack plaid shirt tucked into a pair of dirty shorts standing behind the counter at the Great Googa Mooga who, after a 45 minute wait on line, treats you to a squirt of his locally sourced, antibiotic and hormone free whipped cream on a Hudson Valley grown buckwheat cracker. His whipped cream might taste great, and I'm glad that people will support locally sourced food products, especially from animals that are not crammed with antibiotics and the like. That's exactly what I want to eat. But this dude and his whipped cream, however, are still foodster.
Foodster is more about attitude than anything else. Same with hipsters, if you think about it. I watched a guy ride up to the food coop the other day. He dismounts, locks his fixed gear bike, removes his helmet. Red hair combed in a side part, red beard, glasses with wood frames, dirty v-neck tee-shirt tucked loosely into shorts, socks pulled high, canvas high top sneakers that were not Converse, something that preceded Converse maybe, and tattoos on arms and calves. He walks into the coop, and then another guy pulls up, this one with brown hair, in exactly the same outfit! Not similar - exactly the same outfit. I'm telling you, these hipsters arrived like planes timing their descent to LaGuardia. Before the second guy walked into the coop, he screwed up his face into a very serious expression, took a worn little moleskin pad out of one of his paniers, and used a knobby little pencil to write something down.
What I appreciate about these guys is that they are absolutely humorless about their whole presentation. It's as though they arrived on Earth this way - they were born in precisely the correct canvas high tops and with that gel in their hair. It's the attitude. They might be guys of true quality with a lot to offer the people in their lives and to their community, but the attitude makes them hipsters.
Same with foodster. Food can be of high quality, made with great ingredients, prepared skillfully. But if the attitude is precious, pretentious, or humorless about it's food culture aspirations, it is foodster. For example, Blanca, the second restaurant by the Roberta's team. It might be utterly brilliant food, but it is foodster. Atera - that place is foodster. Smorgasburg - that's foodster. The Red Hook ball fields food vendors, not foodster. Mayonnaise - normal. Hellman's mayonnaise - hipster. The Empire Mayonnaise store - foodster. A lobster roll is not inherently foodster - quite the opposite. But think of how little attitude you must garnish it with for it to become annoyingly foodster.
Foodster is a vaguely derogatory term. It is both a noun and an adjective. A foodster is a person who adopts a humorless and pretentious affect while jumping on the bandwagon and doing whatever all the other food hipsters are doing, like making their own headcheese from a pig who spent her life foraging in the backyard in east Williamsburg. Foodsters are the people and the attitude that the Portlandia folks are making fun of in "We Can Pickle That."
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Bird Pick: Tea and Herb
Store Profile
- Location: Pasadena, California and online
- Website: birdpick.com
Store History
- Founded: 1985
- Headquarters: Los Angeles
- Sister stores: Pasadena, Culver City, Santa Monica
In 1985, our parent company Wing Hop Fung was founded. Wing Hop Fung translated means, "Together Forever Prosper." From our humble beginnings with a small herbal shop in Los Angeles Chinatown, we have since evolved into the finest premier retailer of teas, herbs, ginseng, Asian imports and world-famous fine wines. The original Los Angeles location has more than 20,000 square feet of shopping space with a quality selection of merchandise to delight locals and tourists alike. In 2005, our second location opened in Monterey Park, a one of a kind shopping experience with custom built Asian décor that is authentic yet modern. The name Bird Pick™ originated from an ancient practice of cultivating the finest tea leaves. Extraordinary birds with acute senses would pick out the best leaves for their own nourishment. Similarly, we strive for the same standards as those of the birds when we make our special blend of teas. What makes us special at Bird Pick™ is that our teas start with the finest tea leaves from our own estates uniquely located in China. High misty mountains are the perfect environment for the production of our tea leaves. The rich aroma and exceptional flavors lingers in your palate and transforms the moment into pure bliss.
With all the talk of delicious, refreshing tea concoctions, we wanted to highlight one of our favorite spots for picking up loose leaf and hard to find teas locally in Los Angeles. Bird Pick, named for the birds that in Chinese folklore could pick out only the best tea leaves to feast on, not only imports tons of tea but also offers a tea bar for some pretty amazing tea drinks.
The store has every kind of tea you can imagine: white, green, oolong, black, fruit, herbal and lots of organic choices, too. Our favorites are osmanthus, tranquiliti blend and lavender. But if you're uncertain about what tea you want or simply feel overwhelmed by the choices, the staff is really knowledgeable and and eager to help. Because Bird Pick is all about educating people about tea: how to brew it, serve it, mix it, they offer a complimentary sample tasting of any of the teas you're considering.
At the bar, you can order up one of the drinks on the menu or create a drink of your own. They keep green, white and black tea on tap and are ready to mix in any kind of flavor, sugar, honey, almond powder, condensed milk, etc. into you drink. We love that they use martini shakers to ice the drinks and love all the flavor combinations they come up with. It keep us inspired and gives us a lot of nice alternatives to iced coffee when it's hot.
And in addition to loose leaf teas, they also carry pre-packaged teas, tea pots, tea sets, a great selection of honey and even the pee pee boy. Most of their teas and products are also available online.
Related Posts: Earl Grey Tea Cookies, Icy Cool Green Tea Mojitos, Tea Poached Salmon.
(Images: Laure Joliet and Bird Pick)


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Detroit, MI (SportsNetwork.com) - Johan Franzen had two goals and two assists
as the Detroit Red Wings thumped the New Jersey Devils, 7-4, on Friday.
Gustav Nyquist posted a goal and three assists and David Legwand had a goal
and two assists for the Red Wings, who halted a two-game skid. Jonas
Gustavsson made 21 stops in the win.
Adam Henrique scored twice while Patrik Elias and Jaromir Jagr also scored
for the Devils, who had won three of four coming in. Cory Schneider gave up
all seven goals on 32 shots.
The Sports Network


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The Story Behind Ford's Ill-Fated 1968 Tunnel-Port 302Written by on May 15, 2013 Better Idea?
Students of the SCCA's famed Trans-American Sedan series know how quickly it evolved from infancy in 1966 through the glory days of the '70 season. The first year of competition saw Ford's Mustang, in relatively modest form, win the championship over some very tough Chrysler competition. The '67 Trans-Am season would prove just as difficult for Ford and the pseudo-factory-supported Shelby team, not only due to Chevrolet's new Camaro entry but also because of in-house competition from sister-division Mercury's Cougar. In the end, Mustang prevailed again, but a pitched battle with the factory Bud Moore Cougars wasn't settled until the last race of the series. The Penske Camaro team was advancing so rapidly that Ford made dramatic changes to its program in the off-season in an attempt to stay ahead of the game for 1968. That ended up quite different than expected.
Chevrolet had jumped into the '67 fray with a couple of inherent advantages over Ford. First was the creation of an engine that pretty well maximized the SCCA's 5.0L limit, the 302-inch result of combining a 327's 4.00-inch bore with a 283's 3.00-inch stroke. Second, the small-block Chevy was endowed with better-flowing production cylinder heads than any small-block Ford heretofore. In hindsight, you could say Ford, Shelby, and Bud Moore had all done a remarkable job in commanding the '67 series using 289s and GT40 cylinder heads. But with Mark Donahue and company winning the final two races of the season in Chevys, the writing was on the wall.
To counter the challenge as the '68 season loomed, Ford came up with a 302-inch short-block of its own, then went over the top with all-new, no-expense-spared cylinder heads and associated intakes that were envisioned to best all comers. Inspiration for the heads came directly from the big-brother 427 Tunnel Port, a design that saw considerable success in NASCAR and international endurance racing. The result was the 302 Tunnel Port, the moniker for the engine being a reflection of the cylinder heads' intake ports—big and round like a tunnel, with no regard for the limits that a pushrod normally imposes. Instead, some pushrods ran directly through the middle of the 2.2-inch-diameter ports inside brazed-in tubes that kept the intake charge where it belonged.
While the 302 Tunnel Port was born to race, SCCA homologation requirements meant that hundreds of engines would have to be built and sold in production cars to make the whole thing pass muster. Ford fans must have been dancing in the streets when they got the news in early 1968 through virtually every buff book on the planet. Magazine headlines for Ford's mid-'68 debuts often paired the 428 Cobra Jet and 302 Tunnel Port, both being a sight for sore Blue Oval eyes. Two distinct versions of the Tunnel Port were slated, one as a homologation-worthy street piece and the other the full-race version. It seemed a ready stream of production and race parts would be available to make the small-block Ford the envy of the industry.
Then Ford got trounced in the '68 Trans-Am series and the street Tunnel Port wasn't installed in a single production vehicle. So what gives?
The Tunnel Port was an extremely high-rpm engine, lacking bottom-end grunt. Hank Lenox, lead engineer for the project, told HOT ROD in a recent interview, "At the time, my bosses at Ford felt horsepower won races, so the task was to create a head that made a big peak number. Even then I believed it was the wrong approach, since road racing requires a broad powerband and plenty of torque for coming out of the corners. The Tunnel Port worked well in a narrow, high-rpm range—actually more suited to the kind of rpm found in oval-track racing. I wasn't surprised when the Trans-Am effort struggled." Lenox should know, for in addition to the 302 Tunnel Port program, he worked in Ford's in-house Indy and LeMans programs, designed the original GT40 head that the Trans-Am teams used a derivative of in 1967, and also contributed to the Gurney-Weslake heads that helped John Wyer's GT40s win LeMans in '68 and '69.
Chuck Cantwell was the team engineer for Ford's only factory Trans-Am team in 1968—the Shelby Racing Company—and explained many of the same issues about the nature of the 302 Tunnel Port. Cantwell says that 8,500-rpm shift points were commonplace, with occasional 9,000-rpm blasts—at least 1,000–1,500 revs higher than in 1967, and clearly exploring the limits of the reciprocating assembly, the GT40 four-bolt block, the valvetrain, and the oiling system. Still, there was a flash of brilliance for the Tunnel Port, and the street scene surely would have devoured something better than Ford's only production offerings at the time—the pedestrian 289/302 head castings with their diminutive 1.78/1.45 valves. Too bad the program didn't work as planned.
The racing debut for the 302 Tunnel Port could hardly have been on a bigger stage: the '68 24 Hours of Daytona. Cantwell recounts how the Shelby team was scrambling to prepare the new engine and cars for the event "right down to the wire." Out of the box, the Shelby guys got it right, as Jerry Titus and Ronnie Bucknum drove their red No. 1 Mustang coupe to the Trans-Am victory, and Fourth overall behind a trifecta of prototype Porsches. Hour upon hour of running Daytona's blend of road course and high-bank would have seemed the ultimate shakedown for the Tunnel Port, and an endorsement of its durability. Says Cantwell, "We ran the first two-thirds of the race pretty hard, but fortunately were able to take it a little easier for the last third as our competition had fallen far behind. It's a good thing, too, as I don't think the car had much left in it."
Daytona proved the high-water mark for Ford's Trans-Am program, as the reliability that seemed so strong went sideways in a hurry. The record for the 13-event season reveals only one race in which both Shelby team cars finished—and that 8th and 11th Place performance at Meadowdale International Raceway is an indicator that plenty had gone wrong during the outing. Also, three races saw no team cars finish, clearly problematic when trying to score points toward a manufacturers' title. To be fair, not every DNF was engine-related, but a freakishly high number were inarguably the result of blown motors.
Interestingly, and without an explanation we could uncover, Ford dictated early in the '68 season that 302 Tunnel Ports would be built in-house in Dearborn. Cantwell explains that Shelby American's engine shop had built the race engines for the '67 team Mustangs, just as it had for countless competition Cobras and GT350s. The first three races of 1968 saw no change in those plans, but beginning with race four at Lime Rock, the engines came direct from Ford (a lone exception being race twelve at Riverside). At that transition point, Ford already trailed Chevrolet in the points chase since Donahue had scored wins in races two and three, and it's hard to say if the decision was made as a result of the disappointing standings. Shelby's Team Manager, Lew Spencer, recounts that the team was "told we couldn't even open the factory engine crate until a Ford man was there. The whole thing was pretty discouraging, considering our track record the previous years."
The reality was that the change in engine builders did nothing to improve results, and in fact, the season was soon completely lost to a runaway Penske/Donahue Camaro team. Particularly memorable for futility was the August '68 race at Continental Divide Raceways, where, as Cantwell recalls, "we blew six engines—two on Friday, two on Saturday, and two on Sunday. It was a mess, and the sense on the team was that Ford's engine assembly standards left something to be desired. Blown engines went right back to Dearborn without us being able to tear them down." For the record, the Shelby team won two of the four races in which they prepared the engines (Daytona and Riverside), while Ford-built engines went one for nine (succeeding only at Watkins Glen).
As the quest for a third straight Mustang Trans-Am championship evaporated early in the '68 season, all accounts indicate Ford quietly abandoned the costly production of the Tunnel Port, particularly with the Boss 302 simultaneously emerging as the race and homologation engine for 1969. No 302 Tunnel Port ever powered a production Mustang, but noted Trans-Am restorer Richard Rodeck says, "I have little doubt that Ford would have put the street Tunnel Port into production had they been in contention for the '68 championship. The SCCA would've put the screws to them if they'd won and didn't have the engine."
So how might the 302 Tunnel Port street engine have fared in planned production form? "Not well," according to Lenox, who explains the effort as "purely for homologation." Magazines of the day spelled out the mixture for the street engine as follows: dual Autolite four-barrels on an aluminum intake, smog-equipped Tunnel Port heads with 2.01/1.53-inch valves, 10.5:1 compression, Hipo 289-like exhaust manifolds, and a mild hydraulic cam. It was all rated at 240 hp. The juice cam on a high-rpm assembly seems baffling, but then again, how many '60s performance engines were left in stock form? Despite the high-rev nature, we'd guess there were plenty of Ford enthusiasts who'd have loved to have a shot at a Tunnel Port off the showroom floor. Ordered with a four-speed and 4.11 cogs (or deeper), and with the cam and exhaust replaced by a stout solid-lifter stick and headers, it's hard to believe this wouldn't have been the most potent small-block Mustang yet seen.
All of this brings us to where the 302 Tunnel Port stands today: a little-known sidebar to Ford's Total Performance era, prized by enthusiasts more for the concept and commitment it represented rather than for real success. Rodeck opined that in its lone trouble-filled season, "the Tunnel Port really never had a chance for full development since it was essentially abandoned in favor of the Boss 302. The Boss was no doubt better, and production-based as well, which made it pretty compelling. It's hard to know how the Tunnel Port might have developed given the same two or three years in which most race engines in the series evolved."
A 302 Tunnel Port sighting is rare today. Your best chance is on the vintage Trans-Am circuit, where drivers like J. Bittle, Bill Ockerlund, and Ross Myers are still revving 'em for all they're worth, aided by modern valvetrain components that have improved reliability. Factory parts that racers haven't acquired are generally in the hands of collectors, and the array of pieces that were actually built is pretty amazing. While 40-plus years of history means some elements of the Tunnel Port story are irretrievable, it's clear this was a project that reflected Ford's commitment to winning at nearly any cost. That theme was a constant during the Blue Oval's multi-disciplined racing efforts of the '60s, and evidence that effort and commitment don't always play out as planned. Racers know this perhaps better than anyone, and it would seem the '68 302 Tunnel Port is a textbook example.
Finally, props to a number of people who contributed mightily to helping us unearth a coherent history of the 302 Tunnel Port. In alphabetical order, they include Bill Barr, J. Bittle, Chuck Cantwell, John Craft, Austin Craig, Michael Eisenberg, Donald Farr, Randy Gillis, Hank Lenox, Lee Morse, Bill Ockerlund, Richard Rodeck, Mark Sasko, Lew Spencer, Mark Waco, and John Vermeersch.
Tunnel Port vs. Boss
Comparing a 302 Tunnel Port and Boss 302 head side by side proves interesting. Much has been made of the Tunnel Port's extreme-high-rpm personality, but the Boss has a similar reputation. Boss heads used bigger valves than a Tunnel Port race head, and its large intake ports have more area—4.375 square inches to 3.8.
This leads to a logical question: Why did the Boss 302 fare better on the street and track? Engineer Hank Lenox offers at least part of the answer in the layman's terms that follow: "Beyond the advantage of a canted-valve arrangement, Boss 302s—and traditional Windsors as well—used a Venturi-port design on the intake side. Past the wide initial opening the port narrows, then widens again as it approaches the intake valve. This increases velocity of the airflow, which has a positive effect on low-speed cylinder filling and torque. In contrast, the Tunnel Port is a sewer-port design, with a straight shot that results in a slower charge speed at low rpm."
Car and Driver "Super Test"
The July '68 issue of Car and Driver featured a head-to-head test that included what is likely the only street-legal Tunnel Port Mustang ever turned out of FoMoCo—and clearly a prototype effort. The magazine pitted a '68 Z/28 versus said '68 Mustang coupe with veteran road racer Sam Posey doing the driving and analysis. Neither car was exactly stock, though it is fair to say the Mustang was at an entirely different level of "not stock," what with an engine that never made production. Staffers were smitten with both cars, as they featured dual quads, tube headers, and more. Impressively, the Camaro held an edge in most categories, though the Mustang was clearly the visceral choice. This was no street Tunnel Port, described as "your regular 12.5 to one compression ratio, dry deck, Tunnel Port 302."
Our favorite part of the story is the description of experiencing the Mustang on the street for several days after testing: "It went rumbling and grunting by a Little League game—and broke the whole thing up in the top of the third. The kids had to see what that fire-breathing monster was about. And when we passed a house with a GT350 in the driveway along about 7 p.m., the dining room erupted and people poured out windows, doors, and chimneys. That's the effect it had. The Mustang even behaved impeccably in one of New York's patented traffic jams. Every kid on the block had to have a ride in it and wives stood around kind of hoping to fill their prom card. Wild."
Like so many preproduction efforts, it's believed that this Mustang went to the crusher.
Rumor Central
There's no doubt that the 302 Tunnel Port suffered reliability problems during the '68 Trans-Am season, and we've already explained the matter of Shelby versus Ford-built engines. With that in mind, we'll touch on a story we've seen in print elsewhere, and personally heard from several credible sources. It relates to problematic assembly work, and tells of a Shelby mechanic who pulled the rocker covers off a newly installed Tunnel Port from Ford to find some combination of pushrods and rocker arms completely missing. Engineers Hank Lenox and Lee Morse are skeptical such an egregious error could possibly have occurred and, while not being a part of the build team, cited special assembly areas and hot testing for all race motors prior to delivery.
Others who were intimately involved stand by the story, yet offer that the parts were probably pirated sometime after assembly. Regardless, such an experience would obviously further taint an already frustrated Shelby team. Even with assembly practices on the money, 8,500-rpm shifting was bound to have consequences.
More Photos From This Article View Slideshow
This period Ford photo shows a Tunnel Port race head complete with the original rocker-shaft assembly. Former Ford engineer Lee Morse assisted with the Tunnel Port project despite a primary assignment developing the race version of the Boss 302, and explained that while the shaft assembly did a great job in terms of stability, high rpm and heavy valves played havoc with valvesprings (titanium valves were on the verge of debut).The 302 Tunnel Port heads came in both street and race versions, spawning from the same C8FE-6090-A castings but machined quite differently. Street heads (top) are even rarer than the race heads (bottom), so we were grateful to get this side-by-side comparison at JBA Engines in San Diego. While the race head in this picture is bare, such heads featured a rocker-shaft assembly similar to an FE big-block, 2.15/1.57 valves, and unique raised exhaust ports. The street head used conventional stud-mount rockers, 1.95/1.55 valves, smog ports, and a different exhaust port (the guideplates seen here aren't OEM). Note the machined pads that were cast to accommodate either studs or rocker stands.J. Bittle's '68 coupe is a current vintage Trans-Am competitor, with original history in A-Sedan, Trans-Am, and NASCAR Grand Touring. No. 29 was a privateer effort by Ford technician Ed Hinchliff, who told Bittle that he realized a big power increase when he switched from a traditional Windsor to a Tunnel Port in preparation for the '69 season.Richard Rodeck has collected and tracked Tunnel Port parts for years and gave us the lowdown on the wide variety of intakes he's seen for the engine. The predominant intake is the dual-plane, dual-quad seen here; it's thought to be the standard bearer for both street and race engines. There are several variations of this one, with and without heat risers, and a small-port version that was probably developed in an attempt to improve torque. Much rarer is a single-plane two-four, a dual-plane single-quad, and even a tri-power unit. In the unobtanium category are a couple of box intakes—one being a Ford XE numbered piece, the other being Smokey Yunick–sourced.Bill Ockerlund's box intake came from Smokey Yunick's garage sale, where Richard Rodeck bought it after a search with Smokey failed to turn up the matching top. Rodeck had the current top made based on the design of other period box manifoldsThis single-four dual-plane appears to be production ready, and perhaps intended for street use based on sending-unit and vacuum-tree provisions. Port size is virtually the same as several other intakes we measured, at 2.06 inches in diameter.This 302 Tunnel Port was spied by author Dr. John Craft prior to Smokey Yunick's garage sale. Smokey told Craft that the engine had been delivered to him by the Shelby Trans-Am team for some development/dyno work, and was never retrieved. We wonder where it is now.The Oct. '68 issue of HOT ROD covered Mickey Thompson's Bonneville endurance assault with a trio of '69 Mustang Mach 1s. Publisher Ray Brock penned the story and got some hot laps in the yellow 302 Tunnel Port–powered Mach, but the salt was so wet that the team cut the effort short. Drivers Mickey Thompson and Danny Ongais still managed to set the Class C (183–305 ci) endurance record for 500 miles with a 159-mph average in the Tunnel Port Mach 1, and came back a couple months later to establish multiple national and international records, including the Class C 24-hour record.Check out this 1971 ad from speed purveyor Gratiot Auto Supply in Royal Oak, Michigan, which was moving 302 Tunnel Port race engines for just $895. Ford answer man John Vermeersch worked for Gratiot at the time, and recalls having roughly 18–20 of the engines, which he says came from the Kar Kraft warehouse depot.
This graph from the Feb. '68 Car Craft article compares intake flow of the '68 Tunnel Port race head with the previous year's Trans-Am head, the GT40. Interestingly, the GT40 was never offered on a production Ford, but was apparently close enough to standard cylinder heads to get by SCCA inspection. The Tunnel Port had an edge even at low lift, and dramatic improvement from there. Sure looked good on paper didn't it?Tunnel Port blocks were derivatives of the GT40 289, and featured four-bolt mains at Nos. 2, 3, and 4. The block casting number was C8FE 6015B ('69 Boss 302s had the same number), and nearly all used screw-in freeze plugs for better reliability and block rigidity (however, this early casting was fitted with press-in plugs). Race Tunnel Ports featured dry-deck construction, with the combustion chamber sealed by the Cooper rings at the top of the cylinder bores. One period magazine credited McCord as the ring manufacturer.Austin Craig was a young race enthusiast before he was an exec with Ford's ad agency, J. Walter Thompson. He attended the '68 24 Hours of Daytona, the end of which saw an orchestrated photo finish for the three leading Porsche 907s. Jerry Titus in the Fourth Place (first in Trans-Am) Shelby Mustang edged into the picture as well. Says Craig, "Titus was editor for Sports Car Graphic at the time, and knew a group finish would get all kinds of publicity. Trouble was, the Porsche team wanted nothing to do with a lowly Trans Am car in the picture, so No. 54 tried to keep Titus from getting into the shot." Let's just say that in a fender battle between a steel Mustang and an aluminum Porsche, the Porsche lost; the damage to the right side of the 907 is invisible from this angle.


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Information Sessions - Chicago
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Lunch and Learns
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text:
You searched for: Subjects United States Remove constraint Subjects: United States Titles Regulations for the Medical Department of the Army Remove constraint Titles: Regulations for the Medical Department of the Army Dates by Range 1800-1849 Remove constraint Dates by Range: 1800-1849 Start Over
1 to 1 of 1
Search Results
- Author(s):
- United States. Army Medical Dept
- Publisher:
- Washington [D.C.] : Jacob Gideon, Jr., printer, [1840]
- Subject(s):
- Military Medicine
Hospitals, Military
Government Regulation
United States
United States. Army Medical Dept.


text:
Douglas Rib Combo Protector
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text:
May 29, 2016
'Twas eight days before Christmas
And all through house,
Many children were stirring
All from Wesley House.
Fifty in all, with eyes full of glee,
Their smiles told the story
Of what real fun should be.
With plenty of pizza, candy and fun,
It would seem to many
That the joy had just begun.
When straight through the door,
Who could it be?
But the jolly old elf with gifts,
While Chris sang karoke.
With a bag filled with dolls and trucks a plenty,
It took us hours to assemble that many.
Well, not really. I'm just being silly.
But it was quite a toss even for our boss!
But like all things, this too must come to an end.
But not until we had just one last spin.
Then Jason, Tom, Sidney and John
Stayed until the last children were gone.
Filled with memories of the bright shining faces,
We can't wait until next year's carousel races.
Merry Christmas to all and to all a good night!
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.


text:
I've setup 2 calendars in the Zimbra webclient.
In Zimbra they are on the same calendar in different colors
In outlook however they show 2 calendars beside eachother.
On my pda I can only see one of the calendars.
Is it possible to see more than one calendar on the pda ?
This might not be a Zimbra problem, i don't know...


text:
Let us help you discover the stories of the past! The goal of Newspaper Archives is to make your genealogical journey as straightforward as possible. Our user-friendly interface allows genealogists to search for documentation by the city, making it a powerful resource to sift through this massive collection of more than 2 billion newspaper records to locate details for family trees. Access Birtle newspaper archives to discover details of your ancestors' past. The Birtle archives range from 1884 to 2001, cataloging an array of stories about the local community and those who lived within it. Start exploring this invaluable information today and learn more about the lives of your ancestors
Research your ancestors and family tree, historical events, famous people and so much more!
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2 Publications


text:
Elk and wolf tracks on GR Feedground
Elk and wolf tracks on GR Feedground
Last edited by elktracker; 11-16-2012 at 09:26 PM.
Imagine that...a wolf in the same area as its food!
I hunt because......
Sweet pictures. Where exactly is that feedground? Love the Pinedale area. Spent a lot of time growing up there.
I know exactly where you're at then. I had a friend that said he drove through the Green River Lakes campground and it was posted that no overnight camping was allowed due to the Grizz. I would really like to put in for deer there, but I don't own a sidearm yet (saving for a 4" S&W 500). I don't think I could take just my bow up without a sidearm.
Don't know if I'm man enough to bow hunt in grizz and wolf country. I only hope we can keep the wolf population low here in Utah. Great pics...thanks for sharing.
There aren't any wolves in Wyoming.....Just ask the G&F..Ha...Sorry,couldn't resist.
Sounds like Wyoming is going to be able to move forward with its wolf control plan later this year if things move as planned. From what I understand the US Fish and Wildlife had appealed Wyoming's plan, but has now dropped that appeal and will now negotiate with the State. That is fantastic news that is long overdue.
See to it that no one takes you captive through philosophy and empty deception, according to the tradition of men, according to the elementary principles of the world, rather than according to Christ. ~Colossians 2:8~
We hunted a little bit by there this year, I did see one wolf, and dang those things are big! The locals told us they are canadian timber wolves. Would be nice to see some take a dirt nap and leave all the elk alone.
Shoot STR8


text:
Wednesday, August 31, 2011
* ReCycle Craft: Milk Carton Weaving!
8 comments:
- Domestic Goddesque said...
Another inspired idea: I love it!
- August 31, 2011 at 4:55 AM
- Rosana Garcia Hess said...
lovely idea...I´ll feature on my blog
hope you don´t mind
hugs from Brazil
- August 31, 2011 at 9:02 AM
- DellaRae said...
What a great idea. I think I will try it with my second graders using their milk cartons form the lunchroom.
- August 31, 2011 at 2:29 PM
- Bridge said...
I just LOVE this idea! I discovered your blog this week and have already spent ages browsing it :) Just did stage one of the paper cup weaving with my daughter and niece (and I joined in too!) and they had great fun. We used small squares of coloured tissue paper as I didn't have any nice napkins. I can't wait for them to dry so we can do the weaving.
Thanks for sharing your fabulous ideas! :)
- August 31, 2011 at 10:17 PM
- Tina said...
Oh, I like this idea better than the cup one, as we go through a ton of almond milk cartons at our house, and no paper cups. Thanks!
- August 31, 2011 at 11:04 PM
- Gail said...
Hey MaryLea,
Love this variation!
- September 1, 2011 at 11:43 AM
- Amanda said...
Just stopping by to let you know that I have featured your project on Fun Family Crafts today! You can see it here
If you have other kid friendly crafts, I'd love it if you would submit them :) If you would like to display a featured button on your site, you can grab one from the right side bar of your post above.
- September 15, 2011 at 7:11 AM
- shredding Houston said...
This is really very cool idea. Those weaved containers are simple beautiful and very colorful. These will definitely add more color to an area. Thank you for this post. For sure, several readers have learned so much from this. Others may even try to come up with their own creations.
- February 21, 2013 at 2:00 AM
Blog Archive
- ► 2013 (75)
- ► 2012 (164)
- * ReCycle Craft: Milk Carton Weaving!
- * ReCycle Craft: Paper Cup Weaving!
- * Melted Disney Princess Crayon Rainbow Canvas!
- * Make a Melted RAINBOW Crayon Canvas!
- * Elmer's Back To School Giveaway!
- * Permanent Marker and Watercolor Resist Weaving
- * Permanent Marker and Rubbing Alcohol Technique f...
- * Elmer's Gel Glue Batik Aprons
- * How To Make Elmer's Glue Rainbow Glue - ReCycle ...
- * Black Glue and Watercolor Resist: How To Make Bl...
- * Foam Core Puppet Theatre With Elmer's Kids Craft...
- * Elmer's Kids Craft Camp Giveaway Week!
- * Smart Summer Challenge Week 6 Final Super, Doope...
- * Outer Space Themed Sensory Box
- * Outer Space Planet Counting Plates and Preschool...
- * Out Of This World Homemade Outer Space Bean Bags...
- * Homemade Outer Space Felt Board and Felt Build A...
- * Splatter Paint and Watercolor Outer Space Pictur...
- ▼ August (18)
- ► 2010 (172)
- ► 2009 (161)


text:
This medication is given to those whose ability to make white blood cells has been reduced. This medication stimulates the blood system (bone marrow) to make white blood cells, which help your body fight infections. Sargramostim (also known as GM-CSF, or granulocyte-macrophage colony stimulating factor) is a man-made version of a certain natural substance found in the body that also stimulates the bone marrow to make white blood cells. It is produced using a certain yeast (Saccharomyces cerevisiae).
Do not shake this medication. Doing so may make the drug ineffective.
Follow your doctor's directions exactly. This medication is given by infusion into a vein (IV) or by injection under the skin as directed by your doctor, usually once a day until the proper blood counts are reached. Dosage is based on your medical condition, body size, lab results, and response to treatment. Use the exact amount of drug prescribed by your doctor. If you use less than the prescribed amount, your body may not produce enough white blood cells to protect your body against infections. If you use more than the prescribed amount, your body may produce too many white blood cells.
Use this medication regularly in order to get the most benefit from it. To help you remember, use it at the same time each day.
When injecting under the skin, a new injection site should be chosen for each dose. This will help prevent soreness. Never inject sargramostim into skin that is tender, red, bruised, or hard or has scars or stretch marks.
If you are giving this medication to yourself at home, learn all preparation and usage instructions from your health care professional. Remove the medication from the refrigerator 30 minutes before you inject it to allow it to reach room temperature. Do not shake. Before using, check this product visually for particles or discoloration. If either is present, do not use the liquid. Learn how to store and discard medical supplies safely.
If you are receiving chemotherapy for cancer, you should not be given sargramostim at the same time. You should receive sargramostim either before or after the chemotherapy, depending on your blood count results and your doctor's directions.
Aching in the bones and muscles, chills, or headache may occur. Taking a non-aspirin pain reliever such as acetaminophen may help. Ask your doctor or pharmacist for more details. Nausea, vomiting, or injection-site reactions such as redness, swelling, itching, lumps, or bruising may also occur. If any of these effects persist or worsen, tell your doctor or pharmacist promptly.
Remember that your doctor has prescribed this medication because he or she has judged that the benefit to you is greater than the risk of side effects. Many people using this medication do not have serious side effects.
Tell your doctor right away if you have any serious side effects, including: chest pain, sudden weight gain, swelling of the hands/feet, shortness of breath, black stools, persistent stomach/abdominal pain, vomit that looks like coffee grounds, fast/irregular heartbeat, vision problems, a sudden reddening of the face/neck/chest, severe dizziness, fainting.
A very serious allergic reaction to this drug is rare. However, get medical help right away if you notice any symptoms of a serious allergic reaction, including: rash, itching/swelling (especially of the face/tongue/throat), severe dizziness, trouble breathing.
This is not a complete list of possible side effects. If you notice other effects not listed above, contact your doctor or pharmacist.
In the US -
Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088 or at www.fda.gov/medwatch.
In Canada - Call your doctor for medical advice about side effects. You may report side effects to Health Canada at 1-866-234-2345.
Before using sargramostim, tell your doctor or pharmacist if you are allergic to it; or to other medications made in a similar manner (man-made proteins using Saccharomyces cerevisiae); or if you have any other allergies. This product may contain inactive ingredients (such as benzyl alcohol), which can cause allergic reactions or other problems. Talk to your pharmacist for more details.
Before using this medication, tell your doctor or pharmacist your medical history, especially of: fluid retention, lung problems, heart problems (e.g., congestive heart failure-CHF, rhythm problems), liver disease, kidney disease, other blood disorders (e.g., myeloid cancers), current chemotherapy.
If you are scheduled to have radiation therapy, tell your doctor you are taking sargramostim. This medication should not be given during the time you are receiving radiation therapy.
During pregnancy, this medication should be used only when clearly needed. Discuss the risks and benefits with your doctor.
It is not known whether this drug passes into breast milk. Consult your doctor before breast-feeding.
Drug interactions may change how your medications work or increase your risk for serious side effects. This document does not contain all possible drug interactions. Keep a list of all the products you use (including prescription/nonprescription drugs and herbal products) and share it with your doctor and pharmacist. Do not start, stop, or change the dosage of any medicines without your doctor's approval.
Some products that may interact with this drug include: corticosteroids (e.g., prednisone), lithium.
If overdose is suspected, contact a poison control center or emergency room right away. US residents can call their local poison control center at 1-800-222-1222. Canada residents can call a provincial poison control center. Symptoms of overdose may include: shortness of breath, unusual weakness, fast heartbeat.
This medication must be taken under close medical supervision so your blood counts can be monitored. Keep all medical appointments. Laboratory and/or medical tests (e.g., blood counts, platelet counts, liver function, kidney function, body weight, fluid status) should be performed periodically to monitor your progress or check for side effects. Consult your doctor for more details.
For the best possible benefit, it is important to receive each scheduled dose of this medication as directed. If you miss a dose, contact your doctor or pharmacist right away to establish a new dosing schedule. Do not double the dose to catch up.
Store in the refrigerator between 36-46 degrees F (2-8 degrees C). Do not freeze. After mixing, use within time period indicated in the product instructions or consult your pharmacist. Keep all medications away from children and pets.
Do not flush medications down the toilet or pour them into a drain unless instructed to do so. Properly discard this product when it is expired or no longer needed. Consult your pharmacist or local waste disposal company.
Information last revised October 2015. Copyright(c) 2015 First Databank, Inc.
With WebMD's Medicine Cabinet, you can check interactions with drugs.Go to medicine cabinet
©2005-2016 WebMD, LLC. All rights reserved.
WebMD does not provide medical advice, diagnosis or treatment. See additional information.


text:
Clinton County, Ill (KSDK) -- The owner of a lumber and pallet company in Clinton County believes a lightning strike may have sparked a fire at the business.
The official cause will be decided by the Illinois State Fire Marshal who is on the scene of the blaze now.
The owner of Kalmer Lumber and Pallet Company said there was a lot of lightning in the area and then a huge boom.
The fire destroyed a large production facility building and the heavy equipment stored inside, including fork lifts and tools.
Clin-Clair Fire District Chief Rick Musenbrock tells NewsChannel 5 severe weather halted efforts to put the fire out at one point, after he pulled firefighters back to insure their safety.
Musenbrock says intense lightning continued around the fire scene for nearly an hour. No injuries though were reported in the fire.
More than 40 firefighters from various departments were on the scene to assist in the mutual aid response.
No one was injured in the fire.
The business in the 7700 block of Albers Road employs 20 workers. They will continue to work in the other production facilities on site.


text:
Flavorful meaty morsels add excitement to the diet of your aquarium carnivores. Ocean Nutrition Frozen Chopped Clams is a premium, single item frozen fish food sure to excite even the finickiest of feeders. Carefully cleaned chopped clams are quickly frozen to maintain optimum flavor and nutrition. Pre-measured cubes allow convenient feedings-simply thaw the amount you need for your aquarium inhabitants. This meaty fare makes as great addition to the staple diet of all carnivorous (meat eating) fishes and invertebrates, especially marine species.
Ocean Nutrition Frozen Chopped Clams is an excellent frozen food choice for all (freshwater and saltwater) omnivores and carnivores including Oscars, Fire Mouths and other South American Cichlids. Great for marine species including Angelfish, Butterfly Fish, Trigger Fish, Snappers, Damsels, Eels, Groupers, Puffers, Harlequin Tusks and more.
Please click on "More Information" for ingredients and guaranteed analysis.


text:
Giant turkey inflated on new cruise ship
Published: Thursday, November 22, 2012 at 9:01 p.m.
Last Modified: Thursday, November 22, 2012 at 9:01 p.m.
MIAMI — A giant Thanksgiving Day turkey has been inflated atop of a new cruise ship after it arrived at Port Miami.
The 55-foot-high, 1,250-pound nylon fowl — sporting a straw beach hat and Caribbean shirt — was placed on the sports deck of the Carnival Breeze Wednesday to mark the debut of the vessel.
Owned by Miami-based Carnival Cruise Lines, the big bird will remain erected until just before the ship sets sail on a two-day cruise Thursday. On Saturday, the vessel is to begin year-round, 6- and 8-day Caribbean cruises.
Carnival also presented a charitable donation to Feeding South Florida to provide 137,500 meals for adults and children in need for the holidays.
Carnival Breeze is the first Carnival ship to be based in Miami in almost 10 years.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


text:
News: DL Pierson Leads PCC Football Contingent For All-SCFA NNC Team
Pasadena City College football team defensive lineman Dalyou Pierson, who made 10.5 sacks to lead the region, was named to the 2013 All-SCFA National Northern Conference First Team. Pierson was joined on the First Team by offensive lineman Raul Martinez. Both players are sophomores who concluded their 2-year Lancers careers this month.
Pierson, who is the first two-year All-SCFA selection under current head coach Fred Fimbres, is a 6-3, 265-pounder from Independence High (Bakersfield) while Martinez, a 6-4, 285-pound guard, played prep ball at Burroughs (Burbank). Pierson made 48 tackles overall and led the Lancers in quarterback hurries with seven.
The Lancers added several All-SCFA NNC Second Teamers in sophomore wide receiver Marcus Green (Pasadena High, 30 receptions, led team in receiving, kick and punt returns), sophomore offensive lineman Miguel Machado, a 6-6, 275-pound tackle from Miami Carol City HS (Florida), sophomore safety Dashon Wade (East Orange, New Jersey, led PCC in tackles with 62), sophomore defensive tackle Craig Settles (6-4, 310, Glendale Hoover High, 28 tackles, four sacks), and freshman outside linebacker Roy Torres (Northview High, Covina, 46 tackles).
The seven players selected marked the most players chosen from a Lancers team in the Fimbres' era (since 2011).
[Photo--Dalyou Pierson, a two-time All-SCFA NNC selection for the Lancers.]
Release Date: 11/25/2013


text:
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Amara is exceedingly light in weight, soft and comfortable pair of shoe with flexible PU outsole for a durable and stable walk. It features soft faux fur collar and a drawstring for fit and customized adjustment. The shock absorbing technology give it an effective protection from the impact of walking, the anatomic for proper support and self-molding sole filled with millions of bubbles to permanently mold to your individual foot shape, and an anti-slip for superb traction.
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text:
Maybe Gaybes Articles
Birthday Shave
Kevin Winter/ Getty
The Church of Scientology Celebrity Centre celebrated its 45th anniversary on Saturday. I just… I can't… We can't talk about Michael Pena. So let's focus instead on John Travolta who was there with Kelly Preston, because they're always there, because when they're not there he ends up, well, you know, getting a massage. Full Story
Is it off-centre?
Gustavo Caballero/ FREDERIC J. BROWN/ JEWEL SAMAD/ Aaron Davidson/ Getty
John Travolta's chin growth was at the IIFA Awards in Tampa, Florida this weekend. Hands on hips. Few men pose with their hands on their hips. It's a strictly female pose move. And the man DOUBLE hands on hips is even more rare. So good on JT for make this gender neutral. Now about this thing on his chin… Are my eyes just bugging or does it appear to be off-centre? Note where the dimple is. Full Story
Vagina Virgin + Twilight C-List: it's over
You know, I thought about putting an exclamation point after the title but then again, who'll be reading this story with any kind of enthusiasm or excitement? I mean, their relationship ended the way it started– with a lot of try, and very little care. On our part. After all, it's Joe Jonas and Ashley Greene. Full Story
The Mighty is not a lesbian
There's a new interview with Barbara Walters. There's a double Barbara tonight – the Mighty and also the Most Fascinating People of the Year. While talking with Barbara, Opes addresses the lesbian rumours: "I'm not a lesbian. I'm not even kind of a lesbian." The Mighty Opesey goes on to say that it's annoying to have people think that because it suggests that she's dishonest: "The reason why it irritates me is because it means that somebody must think I'm lying. Full Story
Who's next?
Celebrity marriage is taking a beating this week. Laura Dern and Ben Harper, Cox-Arquette, Christina Aguilera, all over and done. A friend of mine emailed this morning wondering if Gwen Stefani and Gavin Rossdale could be next. What? You've heard about his admission in Details Magazine, haven't you? Boy George has been saying forever that Rossdale had a relationship with cross-dressing artist Marilyn many years ago. Full Story
Big balls on the carpet
It was a testosterone-fueled premiere last night in LA for The A-Team – tanks and guns and other forms of penis enlargement all in service of what they hope will be one of this summer's biggest box office hits and making it two for two for Bradley Cooper following The Hangover's remarkable success last year. Full Story
The Only For Sookie look
Remember True Blood last season when Sookie dreamt about being in bed with Eric and they were sex talking and she was all like, I know you're not an asshole through and through and he answered something to the effect that his soft side was "only for Sookie"? Well isn't this is the Only For Sookie look? Hot. Full Story
2 minutes of amazingness
And so much f-cking cringe. Ew! But I've watched this 3 times. And since Kevin Jonas chose to provide his wedding video (totally free, right?) to Access Hollywood, this sh-t is fair game. Especially when it's such a wonderful gift. Right off the top, note the fist pump. My friend Scott said it's more like a Cheerleader Pump. Full Story
Mr Schue isn't gay
That's what he said.New interview with Elle Magazine. Pretty funny, actually. Asks him point blank about those rumours. No doubt you've all seen that photo of him supposedly kissing some other dude in a club? It was a fake. So he claims he's straight, then he and the journalist bitchslap Tiffani Amber Thiessen, and then he fangirls over Salma Hayek. Full Story
A well timed date
The cutest dimpliest couple in Hollywood stepped out last night for a dinner date followed by ice cream. Awwwww. Taylor Swift and Taylor Lautner worked together on Valentine's Day, then when released from set, they hooked up at Benihana finishing their night off with dessert. Adorable, yes. Well timed? Very much yes. Full Story
What's up with Dandy?
Matthew Broderick is working on a new Broadway production called The Starry Messenger. According to the New York Daily News, during the first preview on Monday night, theatergoers were bitching that he was completely unprepared, had to be reminded of his lines at least 10 times, and repeatedly muttered apologies under his breath. Full Story


text: Of all the styles shown, I think I like that of Telrith the best, followed by your second version of Forests and mountains. Telrith wins out for me both because of the nice subtle contrast between light & dark, and because all of the features of the map seem to be well integrated. Your second version of mountains and trees looks nice, but it seems a bit more busy. Perhaps if you had a bit less forest texture (aka canopy tops) it might be a bit less distracting. Overall though, I'd say this looks rather promising. Looking forward to seeing updates.


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Bringing Thanksgiving to those in need
This year, the members of the Mint Hill Madness Beauty Pageant are bringing the spirit of Thanksgiving to those in need.
Bringing together all the necessities of a Thanksgiving meal, from whole turkeys to sides and desserts, pageant members gathered food to bring homeless families a full Thanksgiving.
This is the second year the pageant has donated Thanksgiving meals to those in need, and this year, eight families will be getting a meal; seven receiving laundry baskets full of food, and one, without the ability to cook, receiving a gift certificate to Cracker Barrel.


text:
- Education programs
- Media
- Blogs
- Publications
- Alumni Agenda
Alumni Agenda
Project Finance - Markets and Trends
IE Finance Club Nov 20, 2012
IE Finance Club is excited to host the conference: Project Finance - Markets and Trends.
Do you want to pursue a career in finance, banking or investment banking? Are you attracted to renewable energies or infrastructure but don't know how to finance this type of assets? Do you know what is the state of credit markets nowadays?
Then, this is an interesting opportunity to gain first hand access to information about Project Finance, what is and what it is used for, the current market situation in Europe and LATAM, investment opportunities, and the future structures and tendencies for this kind of financings; as we will have guest speaker Mr. Javier Martin Robles, who leads Project & Acquisition Finance in LATAM for Santander Global Banking & Markets giving it's impressions on the matter.
The conference format is a dynamic and interactive presentation in Spanish. Q&A will be held in both Spanish / English. Guest speakers are English speakers and are willing to resolve or clarify any doubts that may arise from the audience.
Mr. Javier Martin-Robles, Managing Director and Head of Project & Acquisitions Finance LATAM.
Mr. Angel Barranco, Executive Director – both from Santander Global Banking & Markets.


text:
Department Chair: Hamdi Bilici
Department Office: College of Business Administration (CBA) 420
Telephone: (562) 985-4569
Faculty: Peter Ammermann, Pia Bandyopadhyay, Hamdi Bilici, Cindy Chen, S. V. Le, Yulong Ma, Chanwit Phengpis, Thomas A. Rhee, L. R. Runyon, Darshan L. Sachdeva, Jasmine Yur-Austin
Administrative Support Coordinator: Lashon Dumas-Jackson
For MBA with Specialization in Finance, see Business Administration, Graduate Programs.
Financial Analyst • Bank Manager • Credit Manager • Securities Broker • Securities Company Manager • Securities Analyst • Real Estate Agent • Property Manager • Appraiser • Assessor, Contract Administrator • Underwriter • College Professor (Some of these, and other careers, require additional education or experience. For more information, see CSULB Careers Website.)


text:
Nashville, TN (Sports Network) - The Tennessee Titans agreed to terms with
veteran offensive lineman Rob Turner on Tuesday.
Turner had spent five seasons with the New York Jets before catching in St.
Louis, where he made 16 starts -- nine at center and seven at left guard --
for the Rams in 2012.
Over the course of his career, Turner has appeared in 57 games.
The Sports Network