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The weather and the racing action were both hot on Saturday. Click to our Facebook page to see winners from all the classes, or check out the links below for stories on the weekend's racing action at the speedway! Sincere thank you to everyone who came out and helped us celebrate the fair and celebrate [Read More...]
This is a big weekend for Jamestown – a parade, classic car show, the Stutsman County Fair, and much more. Of course our personal favorite of the weekend is Don Wilhelm, Inc. Firecracker 100 stock car races at the Jamestown Speedway. Take note – this weekend's racing action starts at 4:00 PM on Saturday, different [Read More...]
Another race day and another gloomy forecast, but just like two weeks prior the crew at the speedway, the drivers, the crews, and the fans bet on the weather staying away long enough to get a night of racing in. That bet paid off, as 110 cars made their way to Jamestown, including 44 cars [Read More...]
After a one week hiatus racing returns to the high banks of the Jamestown Speedway this Saturday, June 28th at 7:00 PM. This will be the first of four Super Saturday race nights at the speedway this summer where we'll have all of our regular classes plus a guest class. This week the extra class is the INEX Legends. Legends [Read More...]
RACE DAY UPDATE (2:30pm): Races are still on tonight. We got hit by the light shower at about 1:30, but it didn't amount to any more than settling the dust in the pits. The track is in good shape, so are the rest of the grounds, so we are still going. KVLY Storm Tracker radar [Read More...]
We all know racing wouldn't be possible without dedicated sponsors, die hard race fans and families & friends supporting the competitors who pilot their high powered race machines around the Jamestown Speedway every Saturday night. This week's sponsors, Crossroads Repair, Hofmann Trucking, and Crossroads Truck & Auto Wash, along with Chris Mack and Randy Williams [Read More...]
Were you there last Saturday to see Mike Stearns, Dave Cain & Jason Grimes battle it out in the 40 lap Advantage RV's Modified Tour feature? How about seeing Kelly Hagel & Trent Grager drive to the front of the MW Mod and Street Stock feature? If not, don't fret, this Saturday you'll have a [Read More...]
30 Mods, 29 MW Mods, 23 Street Stocks, 2 Storm Troopers, and a pace truck affectionately known as "The Beast" made for a fun night of racing last night. Thanks to all the drivers, crews and fans for coming out, and to RealTruck.com, Casey's General Store, and IDK Bar & Grill for helping us bring [Read More...]
Tonight the Advantage RV Modified Tour presented by Watertown Ford Chrysler makes its 2014 stop in Jamestown. 40+ of the top WISSOTA Modified racers in the region are expected to attend this second stop of the 2014 tour. Don't Forget: – Candy toss for the kids. – Bullet Sportswear Fan Challenge. – Gift card giveaways from [Read More...]
This Saturday, May 24th, the Advantage RV Modified Tour presented by Watertown Ford Chrysler makes its 2014 stop in Jamestown. 40+ of the top WISSOTA Modified racers in the region are expected to attend this second stop of the 2014 tour. This race has something for everyone. Drivers compete for extra prizes like the hard [Read More...]

subset: commoncrawl


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Lehigh senior guard C.J. McCollum
Nov. 19, 2012
CENTER VALLEY, Pa. - Lehigh continued the run of success for Patriot League teams in home openers by downing Fairfield 82-67 in a contest as part of the NIT Season Tip-Off on Monday at Stabler Arena.
C.J. McCollum led all scorers with 35 points on 12-of-21 from the field, including a highlight reel dunk. Gabe Knutson added 17 points, while Holden Greiner had seven points and 11 rebounds. McCollum scored 21 in the first half as Lehigh (2-2) opened up a 40-30 lead at the break and held a comfortable lead throughout the second half.
American (2-2) suffered a rare home loss for a Patriot League squad as it fell to San Francisco 67-53. The Eagles were within two points at the half before the Dons pulled away with a 16-5 run out of the locker room in the second half. Daniel Munoz led the Eagles with 16 points, while Stephen Lumpkins scored 13.
Patriot League teams are now 9-3 at home this year, and all eight squads have already won on their home floor. Lehigh will be back at Stabler Arena on Tuesday to close out the NIT Season Tip-Off against Penn, while Army is at St. Francis (NY), Navy visits TCU and Lafayette goes to Maryland.
Recaps and box scores from Monday night's action are included below.
at Lehigh 82, Fairfield 67 (NIT Season Tip-Off)
Box Score
San Francisco 67 at American 53
Box Score


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XZ-1 / TL20 Flash Question
Started Nov 27, 2013 | Questions thread
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Pikme • Senior Member • Posts: 1,977
Re: XZ-1 / TL20 Flash Question
The FL20 is an old flash that has not been updated for newer cameras.
I have one and was intrigued by your question, so I got it out and tried a few shots - my experiences were somewhat similar to yours. Not overexposed but very bright exposures. But very consistent, so that would be easy to work with. For my shots, I needed to turn down exposure compensation -.3 or -.7, not the -2.0 that you mentioned. This flash might be very good to use with a flash diffuser, since it does seem pretty bright.
Funny, because the newer cameras/flashes get criticized for underexposing in order to preserve highlights - you have to turn up exposure compensation by +1 or +2.
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Mar 25, 2009 12:50 PM
Because we wanted you to know about the cutest. flatware. EVER., here's the Flamingos & Trees Collection ($39-$165) from Bailey Doesn't Bark. What do flamingos and trees have to do with one another, you ask? We have no idea, but that's not the point, dahhhlingk. Each piece of white porcelain in this set is created and designed with love by BDB designer Re Jin Lee, who uses 23K gold, burnt sienna and pink paint on each piece. Dishwasher (not microwave) safe.
If you've got a product or service that you'd like to promote on Outblush, click here to find out about our advertising opportunities.
Outblush is a blog for girls who love to shop. Our staff digs up the best clothes, home stuff, beauty items, and more. New items are posted every day — bookmark us and check out:


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College Hockey:No. 7 UMass-Lowell Too Much for Army
LOWELL, Mass. — Anders Strome hasn't had a night like this in a couple of years.
"I think in juniors a couple of years ago," said Strome when questioned about his last hat trick. A scoring error almost cost him his dream night, as Strome wasn't originally credited with the second goal of the game.
"Baptise [Amar] knew that it was my goal and told the referee that," said Strome after Amar was initially credited. The scoring was changed between periods and Strome had his first career collegiate hat trick.
Strome's hat trick was the highlight of UMass-Lowell's 4-0 victory over Army at the Tsongas Arena on Saturday night. No. 7 Lowell improves to 8-2-0 (5-2-0 HEA) while Army slips to 3-9-1 (1-6-1 MAAC). The game wasn't as close as the scoreboard said.
Lowell held the territorial advantage for the entire game, outshooting the Black Knights, 55-7.
"[Army goalie Scott] Hamilton made a lot of saves tonight," said Army coach Rob Riley after his team faced the most shots of the season.
Lowell coach Blaise MacDonald knew that the goaltending for Army was going to be tough.
"Military institutions always have fantastic goalies. You need to create traffic in front of the net for good scoring opportunities," he said.
After skating through a scoreless first period, Lowell cranked up the offensive onslaught in the second period. Strome would get his first of the night after circling out of the left corner. His wrist shot beat Hamilton to give Lowell the lead less than three minutes into the period.
Strome's night would get better later in the period. Camped out in front of the net, he would backhand home a rebound of a Baptiste Amar shot for his second goal of the night.
The Strome-Amar combination would strike gold again. Hamilton stopped Amar's shot from the point but Strome was in the right place. He gobbled up the rebound and scored his third goal of the night.
"He played fantastic tonight," said MacDonald of Strome. "He makes the plays he has to. His line mates also do the same. They have been our best line this year."
It was the first three-goal game for a Lowell player since Tom Rouleau turned the trick last year in Union.
Geoff Schomogyi tipped in a Daryl Green shot for the final goal of the game midway through the third period. It was Schomogyi's second goal of the season.
Cam McCormack was between the pipes for the first two periods, making only four saves. McCormack was in line for his fourth shutout of the season before he was replaced at the start of the third. Jimi St. John made three saves in relief to preserve the victory.
"Lowell is the best team we have played in years," said Riley. "Lowell shut us down after we had a tough physical game last night in Connecticut."
Kevin Kotyluk and Amar each chipped in with two assists for the Riverhawks.
Lowell travels to Union on Wednesday night for a non-conference game. Army takes on Bentley next weekend in a home and home series
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GM is still contentious two decades on, and our live debate shows a need to dig deeper into people's responses.
When, earlier this year, SciDev.Net decided to host a live online debate around genetically modified (GM) plants and animals, it was because we knew the topic elicits strong views.
That's hardly surprising - the GM debate has been steadily bubbling since the early 1990s, and will no doubt continue for years. It is an emotive topic, ripe with the tantalising promise of science and technology coming to the aid of a global food production system facing climate change and an ever increasing human population. It is, however, also a topic dogged by confusion, suspicion, polarised opinion and recrimination.
As a media organisation reaching a global audience, and with strong links to writers, journalists and researchers across the global south, we felt uniquely placed to take the debate beyond the usual regional and institutional confines. And we posed a deliberately general question, 'What's wrong with GM?', in an effort to understand what makes the topic so emotionally charged.
We hoped for a lively, informed debate with plenty of contributions; and with over 600 comments left on the page by closing time, we were not disappointed. I warmly thank all those who contributed - you have left us with a fascinating snapshot of a genuinely active conversation, and a useful resource for readers.
Strong positions
Going over the contributions, what immediately strikes me is the frustration and confusion of scientific researchers working on GM and encountering opposition to uptake of their research. One participant noted that those who do not want to accept GM have failed to understand the evidence - and that if the evidence is presented to them in a clear way, they will change their views.
However, when evidence is presented it seems to have little effect - there are several examples of this happening during the discussion. So what is going on here?
I would suggest that there is a tendency for those promoting GM to see those who refuse to accept it as either foolish or wantonly malicious or both, much like the way people label so-called climate change deniers.
But this is unhelpful. Instead, it is necessary to understand the cultural, social and psychological roots of reactions to GM. These were evident in many of the contributions coming from most of the regions we cover.
'Tampering with nature'
Two central themes emerge from the labyrinth of threads in the debate. One was fears about the environmental impact of GM organisms. The other was fears about GM organisms in the human food chain. And both reflect deeply held concerns about the ethics and effects of tampering with nature.
I feel that this concern relates not only to the direct and immediate physical impacts of 'tampering', but also to a fear of unforeseen longer-term repercussions. One contributor explicitly related this to considering the entire ecosystem in which we live as one system - a system in which a change to one part can have unexpected impacts in others.
GM generally relates to organisms used for food, particularly plants. And although genetic modification intends to create organisms that better serve various human purposes, GM in food was a major concern. As the old adage has it, we are what we eat - and in the context of worries about 'tampering' with nature, it seems that people worry about introducing repercussions into their own bodies.
Problems with practicalities
Others raised specific concerns about how introducing GM foods into the human food chain is managed. For example, Carla Almeida, our Brazilian panellist, pointed out the difficulties in labelling foods containing GM organisms to make clear the extent of modification, as GM is a process and not an ingredient 'thing'.
In Brazil, she tells us, foods containing GM organisms have to be marked with a yellow triangle. But this puts off many consumers.
The deeply rooted perception that there is something fundamentally wrong and dangerous to human health about GM foods was often expressed in suspicion - by the participants and on the part of consumers - that those responsible for developing and promoting GM technology possibly have less than noble motives.
A number of contributors see powerful countries, and companies which export GM organisms, as introducing danger - if not knowingly then uncaringly. Interestingly, one contributor from Africa felt that GM crops developed in African countries would be preferable to those developed elsewhere. This suggests that modifications are not all seen as the same - where they somehow 'fit' into the local context, they are perceived to be of less concern.
Respect for resistance
Before the debate I didn't have any particular view on GM. If Mark Lynus, a pro-GM writer and one of our panellists, had offered me £5 to eat a GM carrot, I'd have happily pocketed the money and eaten the carrot. But after the debate I'd have said "Hold it there a minute - I think we need more research".
What I have in mind is not only research into the safety of GM - it is, more importantly, research into people's engagement with GM, into what we might call the psychology of resistance to GM. This resistance merits more respect and understanding than it has had thus far.
Some of the debate's contributors expressed concern about humanity's potential, through science, to be 'out of control'. This needs to be both understood and taken into consideration in making decisions about GM.
Kaz Janowski is editor at SciDev.Net


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Posted by Ray Saint Germain on 02/21/2014 8:45am PDT tags: photo
Therese (Elizabeth Olsen) is a ravishing but sexually repressed young woman trapped into a loveless marriage to her sickly cousin Camille (Tom Felton) by her domineering aunt Madame Raquin (Jessica Lange). When she meets her husband's alluring childhood friend, Laurent (Oscar Isaac), everything changes. More Movie News
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Sittler's Home Baking
Seven Shores Urban Market & Cafe
Spears of Goodness!
Thornbury Bakery
Lemon Asparagus Risotto
Welcome to Local Harvest!
The Harvest Table
Labour of Love - Love Catering Co. - week 1
Local Harvest Launches New Web Video Series - Local Harvest TV
Labour of Love - Love Catering Co. – week 2
It Just Tastes Better!!!
Labour of Love - Love Catering Co. – week 3
Rhubarb Pie at Thornbury Bakery Cafe
Labour of Love - Love Catering Co. – week 4
Kolapore Spring Fish HatcheryJune 30, 2010 by jason
Our latest Local Harvest video adventure took us out to Kolapore Springs Fish Hatchery in search of fresh, local trout. As you know from our blog post featuring this company, Kolapore Springs Fish Hatchery is nestled in the back woods of Kolapore, Ontario, a trail system on Grey Road 2 linked to the Bruce Trail. With cameras in hand, we met up with Sean Brady (owner) and Bruce Green, who showed us the art of cleaning, filleting and frying up their amazing trout.
More Info
Read about Dustin's first visit to the Kolapore Springs Trout Hatchery
Don't forget to check out their website at http://www.kolaporesprings.com/
Labour of Love - Love Catering Co. – week 4June 21, 2010 by lindsay
Check out week 4 as we follow the progress of Love Catering Co., a start-up, locally focused catering company based out of Toronto, ON. If you need to play catch up, check out week 1, week 2 and week 3 of this company's "labour of love":
Thank you for your patience as last week was crazy busy and flew by without a word from Love.
Well where to begin? I guess the most important thing we should tell you is that Love Catering Co. will now be called Love Kitchen Co. Why the change of heart? Well, as you may have noticed, there is a growing trend in our work: what we have been up to isn't exactly "catering." Although that's just the way it has happened to work out, we still love doing private caterings and will be offering them as originally planned. In fact, we have a 55-guest wedding on June 26th… stay tuned for pictures.
We have decided on a launch day- the day that our clients will be receiving our goods to put out into the world. That date is (drum roll please...) July 1st, 2010.
Yes, in 10 days the people of Toronto will be our most important critics. Now, the other exciting news is that we finally get to tell you about the three cafes/shops that will have Love Kitchen Co. items. We are proud to be working with:
171 East Liberty Street, #151 in the Liberty Market
Toronto, ON
1378 Queen Street West
Toronto, ON
297 Harboard Street
Toronto, ON
These three small businesses are run by guys who are passionate about what they do and share a soaring appreciation for food with us. We could not be happier to be working with them. I know that three places doesn't sound like a lot, but we hope that in the weeks to come, cafe and shop owners will come across Love Kitchen Co.'s food and seek outs its proprietors. At the moment, we are in negotiations with two more shops, although we can't reveal their names until everything is set in stone. What we can tell you is that one of these clients is looking for charcuterie- something we are fairly new to. So, last week we gave it a shot and made 13 sausages by hand. Aside from losing a few (because of the nature of hog casings, if you don't tie them to the fridge tightly enough, they slip and end up on the floor,) I would say they turned out pretty good! We won't know for sure for another 5 weeks though. The sausages are composed of pork shoulder from Cumbrae Farms, sausage casing from The Healthy Butcher and garlic from 4 Life Organics in Kensington Market.
We don't have any good shots of the sausages but here is one of Elias and Spencer in the kitchen.
The next few posts will be really exciting as we reveal our packaging, some shots of the food and outcomes of our adventures in the eleventh hour.
CharbriesJune 16, 2010 by lindsay
It is funny how as a foodie, and a local foodie at that, I am always looking for the new place in town, excited to stumble upon my next favourite gem. I hardly ever take the time to step back and look around my own neighourhood to check out the places that I have walked by for years but never stopped in. Charbries located in Uptown Waterloo, ON, is one of those places. Until now! Charbries was on my 'hit list' of places featuring fresh local food and so in honour of my quest for all things local I couldn't stay away any longer. Last week I finally got the chance check out the menu, chat with the owner, and sink my teeth into some awesome local fare.
I popped by for a late lunch, which was perfect timing because the owner, Charmaine, had some time to chat with a colleague and I about the history behind her restaurant and her philosophy on local food. Charmaine is obviously very passionate about her business as well as supporting local food and goes by the philosophy that eating local makes not only business sense but also it makes "food sense". After all when the best tasting food comes from within our region, why wouldn't we want to celebrate it?
For lunch we enjoyed their amazing Pickerel BLT, which featured Lake Huron pickerel with local bacon and Floralane beefsteak tomatoes. Since we wanted to taste as much as we could, we decided to split the meals in half and when it came time to give up the other half of that delish BLT, it made me sad to see it go. But then I got to have the other half of the Gerber Burger, which was AMAZING! It featured Oakridge Acres Black Angus beef with Monforte Feta & bacon. It was one of the best burgers that I had had in a long time and it made it even more fabulous that it showcased beef from Oakridge Acres, a local farm out of Ayr, ON.
Charbries does a great job of highlighting local product when they can; their menu is literally filled with it! Next time you want to try an amazing burger in a sophisticated atmosphere, stop by Charbries. Oh ya and don't forget to try the soup of the day; the one that we had was leek and asparagus and even on a hot day, it was out of this world.
Rhubarb Pie at Thornbury Bakery CafeJune 9, 2010 by lindsay
Now that rhubarb is in season, we just had to take another trip to our one of our favourite places, Thornbury Bakery Cafe. As you remember from our first post about this bakery, they specialize in amazing baked goods and we knew they would be creating some fabulous in season treats using fresh local rhubarb. Check out our Local Harvest video episodes featuring Trish Smith, Thornbury Bakery Cafe owner, showing us how to whip up a picture perfect rhubarb pie.
Labour of Love - Love Catering Co. – week 3June 8, 2010 by lindsay
The adventure continues… here is week 3 of local harvest following a start-up, locally focused catering company based out of Toronto, ON, called Love Catering Co. If you need to catch up, check out week 1 and week 2 of this company's "labour of love":
After a crazy-busy week I'm happy to report that we now have three stores and cafes (with three more in the earlier deliberating stages) signed-on to carry Love Catering Co.'s product! We'll be supplying these businesses with terrines, charcuterie, pickled vegetables, gazpacho... and the list goes on. You might remember that this started off as a catering company that was striving to go heavy on the private functions- but turns out there's an even bigger market for lunches. We're having a great time letting Love Catering grow organically and it's so much fun seeing where that takes us. The next stage is a cool package design and many, many more terrine experiments. This week we are also going to try making our own sausages from scratch.
Just so you know, the Ploughman's Board (aka a selection of charcuterie, cheese, pickles, spread and bread) that won over the heart of our first-ever client was a pork and triple crunch mustard terrine, which we paired with 2 year old smoked white cheddar; sweet pickle and simple baguette. Made with love of course.
We sourced the pork from Cumbrae Farms; the smoked white cheddar from The Village Cheesemonger; the baguette from Le Comptoir de Celestin. The pickles were made in our own kitchen using cucumbers from Fiesta Farms organic market on Christie.
Spencer and I were up until the wee hours on Wednesday night making pickles of all sorts. We got a little carried away but the result was pretty delicious, if I may say so myself. First, we cold-pickled carrots- this is actually cheating (don't tell) because the vegetables (from Square Fruit Market and Groceries) and brine are never actually cooked- this also means that they go straight into the fridge rather than being canned and stored in a pantry to age. We tried this with shallots and red cabbage as well, sweetening the brine by using fig balsamic vinegar. We pickled golden and green cauliflower, and red cabbage with apple the old-fashioned way. For the most part it turned out well, except for a few rookie mistakes: storing cauliflower in a jar that used to house peppermint tea (no matter how long you boil the jar for, your pickles will still taste of mint) and also using a Patron tequila bottle to store cabbage. "How are we going to get this out?" and "Won't the cabbage taste like tequila?" were two questions Spencer and I ignored until about halfway through. Lucky for us, that particular pickle experiment turned out the best.
Tonight Elias and I are so excited to be trying our hand at making these rad little dark chocolate and bacon rillettes for after dinner- if we can wait that long without having a taste! Don't tell but we totally stole the idea from Cowbell in Parkdale, an amazing restaurant that works almost exclusively with naturally-raised, organic meat and produce, sourced from local farmers. If you get a chance, check them out.
1564 Queen Street West
Toronto, ON
(416) 849-1095
Next week: the outcome of making our own sausages from scratch!
It Just Tastes Better!!!June 3, 2010 by dustin
If I were to look into statistics (that's if there are any!) I would say the most common activity on a summer Saturday in Ontario is BBQing. Now that great farm fresh produce is starting to pop up from region to region, I look forward to my weekends cooking up a storm after long hikes in the valley with my dog Zurich.
My wife had a great idea to go on a local adventure to shop for fresh local products and try to make a 100% Ontario produced dinner. Spending about 5 minutes of prep time on www.localharvest.ca and coming up with the menu, I mapped our route and away we went.
The Menu:
15-17 oz Striploin to split with salt, black pepper, 3 dashes of Montreal Steak seasoning, and 1 tablespoon of mother in laws minced garlic from the garden.
Grilled BBQ vegetables with portabella mushrooms, red, yellow, orange peppers, red onions with olive oil, balsamic vinegar, sweet soy sauce, pickle juice, salt and pepper.
Grilled asparagus with salt, pepper, olive oil, and a dash of balsamic vinegar
Fiddleheads pan-fried with butter and garlic.
Ontario Strawberries.
Fresh baked butter tarts.
Our first stop was down the street to Cutting Edge Meats were we picked out a fabulous 15 oz striploin that owner Michael cut just minutes prior to our arrival. The beef was fresh from a supplier in Bruce Country and couldn't ask for more local than that.
Just around corner is Goldsmith Orchards a local favorite for fresh produce. They always seem to have everything I need and what they don't grow themselves they venture around to supply their customers with the best produce from Ontario. We grabbed our greenhouse peppers, portabella mushrooms, asparagus from Meester's Farms in Collingwood, fiddleheads picked just off of Grey Road 13, a pint of Niagara Region fresh strawberries, and finally one of Jenn's favorite treats, home baked butter tarts.
I learned a lot on this little adventure. All in all we were excited that everything we needed was at our fingertips and that summer was arriving, producing more and more farm fresh products each week. 6.7 km's was our total distance and about 45 minutes of our time socializing and spending time together. After dinner was done, sipping on our drinks, Jenn and I looked at each other and realized that time is virtually irrelevant when it comes to buying fresh local products because it just tastes better.
Labour of Love - Love Catering Co. – week 2May 26, 2010 by lindsay
If you missed our first post on Love Catering Co., don't hesitate to catch up and read on as we follow this "start-up" locally-sourced, organic catering company on their adventure of creating a business and growing/sourcing all of their unique product throughout Ontario. Here is what they have to say about week 2 of working on their "labour of love":
Since our Maiden post, we have been approached with a really exciting and unanticipated opportunity: We will be providing some local coffee shops with custom eats - check back in the next few weeks as we will be revealing their names as soon as ends are tied and terrines are sampled.
What's more exciting is that we have finally gotten approval to use a small commercial kitchen - which basically means that we have a Health and Safety certified place in which to work. After typing it out, I now realize why this small achievement might not seem worth the embarrassing victory dance that happened in our living room this morning, but it is an achievement nonetheless, and we're so excited to have it.
Unfortunately promises of a peek at our "fresh new logo"- see last weeks post - can't be fulfilled this post. It is still in the works. Next post, hopefully we'll have something cool to share with you.
And without further ado, the results of Thursday's local bread-tasting mission:
Three local bakeries provided three different breads for our "tasting" last Thursday, which really just turned into a lunchtime massacre of olive oil and fleur de sel, anyway. Lesson 1: everything tastes good when you are hungry. Thus, tasting bread for future use, on an empty stomach, will not produce the most accurate results. However, having tasted it again (this time après dinner) each loaf proved a lively contender: the Russian marble rye tangy and dense; the Parisienne baguette was perfectly crusty-on-the-outside-chewy-on-the-inside - as one should be; and the Challal was beautifully sweet and moist. But it's not just taste that needs to be considered - I wish! - We have to take into account the proximity of the boulanger to our neighbourhood; the density of the bread - will it stand-up to brine-soaked pickles?; and finally the availability of the bread - does the boulanger make this particular bread daily? Are they open Sundays? The bread tasting mission has developed far beyond a "tasting." Of course there is also the question of ingredients, whether they are organic and locally sourced or otherwise. In the end, though, we decided that each loaf was worth its salt (and oil,) so we are going to mix it up and use all three. We might even recruit more bread, should we feel the need. That's the wonderful thing about having your own business: you can have all the bread you want!
We sourced fantastic bread from these 3 local businesses:
The Harbord Bakery
115 Harbord Street, Toronto, ON
Venezia Bakery
951 Ossington Avenue, Toronto, ON
Le Comptoir de Celestin
623 Mount Pleasant, Toronto, ON
Next week: outcomes of our terrine tasting, and making our own pickles at home
Local Harvest Launches New Web Video Series - Local Harvest TV - part IIMay 21, 2010 by jason
After our interview with Tim Barrie of Barrie Brothers Local Food Company, we met up with Michael Hodgson, Executive Chef of Wildcraft Grill Bar and The Bauer Kitchen, in Waterloo, ON. Mike gave us a glimpse into his creative culinary world and showed us some simple yet amazing recipes showcasing Tim's fresh, local asparagus. The asparagus was picked right from the field and no more than 20 minutes later it was transformed into 3 simple yet delicious dishes, including asparagus soup with truffle oil, grilled asparagus salad, and asparagus and goat cheese fettuccine. It just doesn't get more fresh than that! And don't worry, the recipes will be available shortly so you can cook up your very own asparagus extravaganza.
Local Harvest Launches New Web Video Series - Local Harvest TVMay 19, 2010 by steve
Welcome to Local Harvest TV! We are very excited to be launching what is only the beginning of an ongoing video web series promoting local farms, farmers, restaurants and chefs who are as passionate about local food as we are.
Our first Local Harvest episode features asparagus from Barrie Brothers Local Food Company beautifully transformed into 3 fresh, seasonal dishes by Michael Hodgson, Executive Chef of Wildcraft Grill Bar and The Bauer Kitchen.
Stay tuned for upcoming videos showing you where to get the best local food in Ontario and some amazing suggestions on how to prepare it while celebrating the unique freshness that you only get when you buy local. After all when it comes down to eating local food, it just tastes better!
If you want to watch the video in HD, make sure you select it in the YouTube player.
Labour of Love - Love Catering Co. - week 1May 17, 2010 by lindsay
Here at Local Harvest, we are excited to be featuring Love Catering Co. as they embark on their locally-sourced culinary catering adventure. This is an exciting new project/company based out of Toronto, ON, and we are pumped to share their story with you! Check out what they have to say about what they call their "labour of love":
Love Catering Co. is a unique boutique-sized catering company run by two guys and a girl from Toronto. We use locally-sourced, organic ingredients. To further explore our creative culinary roots, we are excited to experiment with growing some unique produce on a small piece of metropolitan Toronto greenery- something we are very thankful for- but we are far from urban farmers. We are also excited to be sourcing produce, meat and dairy from small local farms that are run by like-minded individuals. When we say like-minded, we mean passionate. Elias and Spencer are crazy about what they do. Coming from a 35-seat restaurant, they have been taught to solely rely on ingredients from Ontario farmers and small-time suppliers. Its a humbling way to work- letting the weather and climate dictate the menu takes us back to the way mankind used to eat, it also ensures that everything tastes as fresh as possible. We started Love Catering Co. because we saw a void in the market for organic, locally-sourced catering. Sure, Toronto boasts plenty of restaurants that enjoy abundant business from residents who appreciate gastronomic genius borne from the fruits of our countrymen's labour- but as far as finding a culinary service that provides catering, all we could find was the standard mock-exotic fare. We prefer to celebrate local cuisine. As Ontarians we are privy to an incredible variety of produce, meat and dairy. It would be a bit of a snub not the celebrate that.
In the following weeks we are going to give you a look- make that ultra no-holds-barred access- into the labour of Love Catering Co. You get to share all of the joys and disappointments that come with building a culinary business from the ground, up.
The company has been in the works for just over a month and a half, which is long enough to start taking things seriously and barely long enough to finally start talking about it. We have just recently begun to tackle the arduous tasks of branding, advertising and legalizing; and the fun part: sourcing suppliers- AKA tasting our way through numerous beets, herbs, game birds, and loaves of bread.
Looking at our to-do list today, there isn't much that can be done in the garden or on the road despite the gorgeous weather: Spencer is stuck on the couch due to a torn MCL from falling in a hole. (Nature: 1, Love Catering: 0) So we are both glued to our laptops searching for dependable, Toronto-based boulangeries- That's a place that makes bread. Google Maps makes this look easy: "Bakeries are like chicken pox on this thing!" Spencer says. But really, it's not like locating the closest Starbucks. Just like the French will tell you, not all boulangeries are the same. We have decided to go on a bread-tasting mission on Thursday afternoon. If all else fails, (and I certainly doubt that it will,) I am all-over the task of making our own Love bread. Spencer and Elias say this is a terrible, terrible idea- I guess I'm the only one with the Martha gene.
Mission bread-sourcing having failed, we moved on to the confusing task of incorporating. I'm sure I don't have to tell you how much fun that is.
In the very early stages of Love Catering Co. (way back when 'Elias & Spencer' and 'Les Enfants' were both name options,) we had ordered a few packs of seeds which would, with a little luck and sunlight, turn into the stock from which all of Love's customers would eat. Unfortunately, judging by our recent volume of bookings (and size of those bookings) it looks as though Love Catering Co. is not going to be able to survive on merely the fruits of our own backyard labour. As mentioned before, we are on a mission to find Southern Ontario's greatest produce, dairy and meat- a long delicious road lays ahead and I for one am not all that upset by the amount of "work" it will take to do our "market research". No pun intended. This blog will focus on our quest for ingredients, and we promise not to leave any juicy details out.
Next Week: The outcome of Thursday's bread tasting and a peek at our fresh new logo.


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DOVER — Women are tired of playing catch-up in the workforce.
Tuesday marked Equal Pay Day, the date that symbolizes how far into the calender year women must work to earn what men earned in 2012.
Statistics show that even in 2014, women only make 81 cents for every dollar that men make in the state.
Over the course of a lifetime, women have been slighted over $400,000.
"I want it returned." said Rep. Stephanie T. Bolden, D-Wilmington, during an Equal Pay Day press conference at Legislative Hall Tuesday. Joined by advocates from the Delaware Commission for Women and the American Association of University Women, legislators donned red to symbolize how women and minorities are "in the red" with their pay.
"We are not waging a war against men, this is about equality," said Romona Fullman, director of the Delaware Commission for Women.
On a national level, in 2012 women working full-time, year-round made only 77 cents for every dollar that men made — resulting in a wage gap of 23 cents.
African-American and Hispanic women working full-time, year-round made only 64 cents and 54 cents respectively for every dollar that non-Hispanic white men made, statistics from the Delaware Commission for Women show.
The Equal Pay Act of 1963, signed by President John F. Kennedy, historically works to end wage disparity based on gender, but there are still certain loopholes that account for inequity.
"The Equal Pay Act is 51 years old and we still [have] a struggle," Ms. Fullman said, noting that it is an issue that transcends generations.
"The work we do it's necessarily for us," she said.
Facilitating outreach on the issue is important, especially on the local level. Teri Guinn Gray, of Newark, said the conversation really exploded when President Obama took office in 2008. More young women, than ever, went to polls to vote and became vocal on women's rights issues, she said.
"We need to have a real candid lesson with our young girls," she said, in order to further change.
In honor of Equal Pay Day, President Obama signed two executive orders, one of which prohibits federal contractors from disciplining employees who discuss their salaries, while the other mandates that the Labor Department collect data on the compensation for federal contract workers, organized by race and sex.
"In 2014, in a nation where women surpass men in earning college degrees, it's simply unacceptable that we are still fighting over the right to equal pay," Delaware's junior Sen. Chris Coons, said in reference to the executive action.
In a statement Tuesday, he urged lawmakers on The Hill to pass the Paycheck Fairness Act, which will be considered today.
"This bill will give women the tools to fight for the compensation they deserve and help to close the shameful pay gap once and for all. I hope my colleagues in the Senate will join me in voting this week to pass the Paycheck Fairness Act and end wage discrimination in our society," he said.
Staff writer Jen Rini can be reached at 741-8250 or email@example.com. Follow @DSNJen_Rini on Twitter.


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Love those biker stories - Part 3 of this series left us right in the middle of a rumble between the Biker/Hippy Bar and the Singles bar across the street.
People from both bars were emptying out into the street where the mayhem ensued. Snoopy had picked up his shotgun and headed out the door to join the rumble.
I headed out with the shotgun first and then told my ole lady to hand me my .45. When they saw my shotgun, it was like Moses parting the waters. Most just scattered but a couple guys really thought they might be bullet proof and I was just the one to prove them wrong!
The advancing crowd went from 50-55 to about 6 in 15secounds but, this one really buff, young guy thought by tearing his shirt off it was going to scare me . . . WRONG.
When the crowd from across the street saw me, it started to make them have second thoughts. They knew I had no problem about pulling the trigger.
Anyway, the shirtless wonder wasn't stopping and neither was I; despite his friends saying "That's Snoopy and he will kill you!" However, he mistakenly thought I'd back down.
Just as he was stepping up on our front curb, I stepped into him; cocked my.45 and laid it down on the bridge of his nose.
Now, my wife and closest friends will tell that situations like this used to make my brain to go away to a different place – a very dark place. Anyway, the only thing I remember is; one of his friends was yankin' on his right arm saying "N----r this man is SNOOPY and that N----r will have no problem in killing you!"
As they drug him away, I jumped up on the roof of a pickup that was parked by the front doors cause I had seen 2 or 3 guys duck down behind the median about 30sec before. I never did see where they went but we all laughed and decided they must have done some really, really low crawling to get away. Ha Ha.
We never had any more problems with that group ever again. I really liked the owner of that bar and was sad when he had to close.
You see, since we were only 3 blocks from the Highland Park area, [Dallas' version of Beverly Hills], the powers that be kept sending under-covers into the bar, and TABC stopped everyone leaving to check for DWI's. It seems they didn't want 'our kind' plying our trade in their area.
I had a great ole lady during my Willo's days and wish I had treated her a lot better. We got together in late'73 . . . it lasted 4yrs.
Let's go back before Willo's in'73. That year I roofed a while, that was my 'citizen' trade. However, I sold a lot of weed and some LSD, fell off a roof and got a settlement that made life easier the rest of the year.
I also drove to see Captain America get married and while I was there, I was made an 'offer that I couldn't refuse' . . . to take over an Adult Theater.
Back then there weren't any 'drug addicts' there were just friends that needed a talking to and that usually worked. So I had no qualms about providing a community service.
It would be 20 yrs before I ever uttered the words "For your own good, I'm cutting you off!" and I meant it. If I needed some Acid (LSD), I would pick up the phone, call California and say I needed something.
The conversation would go something like this- "How many?
"How strong?"
"What size?"
"¼ by ¼."
"What color?"
"I don't care."
"We'll mail them tomorrow."
"OK, peace."
The voice on the other end would also say "Peace." And we'd both hang up.
I did have a guy that brought me 2 quarts of something called mushroom tea and I wound up taking a qt to C. A.'s wedding in California. I found out it could get 32 people really high.
Today, Snoopy is an ordained minister, ministering to outlaw bikers, prisoners in our penal institutions and teaches a drug and alcohol recovery program.
Click the subscribe button at the top and all Dallas Motorcycle Lifestyle Examiner articles will be sent to your email address whenever they're published.


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April 18, 2013
Editor's Note: The following first appeared in the University of Iowa's Hawk Talk Daily, an e-newsletter that offers a daily look at the Iowa Hawkeyes, delivered free each morning to thousands of fans of the Hawkeyes worldwide.
IOWA CITY, Iowa -- Combining an NIT runner-up finish with 10 of its 11 active scholarship men's basketball players returning, many college basketball insiders like where the University of Iowa men's basketball team stands heading into the 2013-14 season.
The Hawkeyes' 25 wins and sixth-place Big Ten finish this season has many college basketball insiders liking the direction the Iowa basketball program is headed. With senior Eric May being the only departing scholarship senior, the Hawkeyes will return 92 percent of the team's scoring, 90 percent of the team's rebounds, 95 percent of the team's blocks and 89 percent of the team's minutes played in 2013-14. Iowa also adds freshman Peter Jok and redshirts Jarrod Uthoff and Kyle Myer to the mix.
CBS SportsNet college basketball insider, and frequent guest host of the Tim Brando Show, Jon Rothstein said Fran McCaffery has a team that will be among the Big Ten's elite next season. Rothstein positions the Hawkeyes 17th in his April top-25 preseason poll.
"The Hawkeyes return virtually their entire team and add two quality newcomers in Jarrod Uthoff and freshman wing Peter Jok," said Rothstein. "Mike Gesell and Devyn Marble should be electric together in the backcourt, while Melsahn Basabe, Aaron White and Adam Woodbury hold down the frontcourt. Keep an eye on Josh Oglesby, who needs to emerge as a consistent threat from 3-point range."
Scott Gleeson of USA Today forecasts Iowa at No. 16 in his early look at the top teams next season.
"The Hawkeyes were extremely close to netting an NCAA tournament bid in 2012-13, eventually falling to the NIT due to several narrow losses to Big Ten powers Indiana, Michigan State and Wisconsin," wrote Gleeson. "Returning starters Mike Gesell, Roy Devyn Marble and Aaron White led Iowa to the NIT championship game. That experience will give Iowa the confidence it needs to turn those close losses into wins come next season."
ESPN college basketball writer Jason King and Sporting News' Mike DeCourcy both slot the Hawkeyes 25th in their respective rankings.
"The Hawkeyes missed the NCAA Tournament, but they should feel good about going 9-9 in the rugged Big Ten and finishing second in the NIT," said King. "Both were major accomplishments for a rapidly improving program. Don't be surprised if 2013-14 is the season when Iowa turns the corner. With teams such as Indiana, Minnesota, Illinois, Wisconsin and likely Michigan losing a lot, the well-coached Hawkeyes have a chance to finish as high as third in the Big Ten while earning an NCAA tournament bid for the first time since 2006."
Hawkeye players are taking the publicity in stride, remaining humble.
"It's nice to see our accomplishments this season being noticed nationally," said junior-to-be Aaron White. "It's positive news for the program. That said, we know we need to work hard this offseason and continue to get better."
"We're looking forward to getting back on the court this offseason and improving," said senior-to-be Zach McCabe. "Gaining extra practices and playing games over in Europe this summer will only help us be prepared for when we start back up in the fall."
Iowa will celebrate its 2012-13 season on Thursday, April 25 at the team's annual banquet. A limited number of tickets are available to the public. Call 1-800-IA-HAWKS or order online at hawkeyesports.com.


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A historic storm that dropped more than 30 inches of snow in Colorado has created some amazing snow conditions - powder! Some places like Aspen/Snowmass received 24 inches in 24 hours and it continued to snow! Aspen received 33 inches over 48 hours and 37 inches over the past 7 days. To say that conditions are "sick" is an understatement!
With all that snow, it can be hard to find your ski in the event of a fall and it comes off. Here are a couple of quick tips that can help you find your ski faster in deep powder snow.
- Your ski may be downhill from you. In the event of a fall, your ski might come off and still travel downhill. It may be in front of where you fell versus back uphill from you.
- Use your other ski to "sweep". If only one ski has come off and you still have the other ski attached, take that ski off. Use it like a broom to "sweep" the snow (see photo) and it will help you find the missing ski that much faster. If you try to use your poles, it will take longer. Plus, your ski has a larger surface area than your poles.
- Wear powder straps. On deep snow days, powder straps are a product that attach to the brake of your bindings and are a fluorescent ribbon. Should your ski come off in a fall, the bright, visible straps will show you wear your missing ski is located. The powder strap can be loosely tucked up in the cuff of your pants.
- Make a platform. Once you locate your missing ski. Pack down the snow with your skis, making a platform and put your downhill ski on first. You will be back skiing the powder in no time!
Let's face it, losing a ski in powder is a bummer. It holds up you and your friends. Follow these simple tips and you will have a more enjoyable powder day. Plus, it is better than waiting until Spring to find the missing ski or skis!


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Jan. 10 Indoor Track & Field Opens 2013 Season
Jan. 10, 2013
IRVING, Texas - Conference USA is set to open its 2013 Indoor Track and Field schedule with eight teams competing this weekend.
Tulane will get the New Year started by participating in two meets this weekend, as they travel to Birmingham, Ala. for the UAB Blazer Indoor Invitational on Friday and the Crimson Tide Invitational on Saturday. Both events will be held at the Birmingham Crossplex, site of the 2013 C-USA Indoor Track and Field Championships. Southern Miss, along with UAB, will compete in the Blazer Indoor Invitational as well.
Also in action this weekend will be Marshall, Memphis and UCF. The trio will competed in the Kentucky Invitational in Lexington, Ky., while Houston and Rice stay in state to participate in the Texas A&M 12-Team Invitational in College Station.
C-USA Indoor Track & Field Notebook_Jan. 10
More Headlines


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Here's The Walking Dead's uber hottie Christian Serratos dropping everyone's jaw at this past weekend's 26th Annual Producers Guild Of America Awards with a killer display of a) her stunning looks, b) her groovy curves, c) her plentiful cleavage, and last but definitely not least d) her awesome booty curves… lord have mercy! That top photo, my peeps, is a rollercoaster of uber sexiness. Hot damn is it ever! Enjoy!
Photo Credit: FameFlynet
Related Posts:
Megan Fox Looking Uber Hot And Pregnant
New Selena Gomez Bikini Pictures, Woohoo!


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2011 VICs Prospect Criterium
26 Comments
Great race, cool course.
Submitted by Anonymous (not verified) on
a great race overall, and a cool course within that little development. All the restaurants lining the route allowed for crowds to watch the races (even if they were not initially intending). It made for a cool atmosphere. My apologies to the 3 riders (again) who I took out in the SM 4 race on the final sprint. It was a pure accident.
Secondly - my only critique for the race director....that course was too technical not to be pulling riders. We were coming out of turns with lapped riders still hanging around, and it made for a few moments which were sketchy, as many lapped riders do not know where to ride as the field is coming back on top of them. `
The race director has
Submitted by Anonymous (not verified) on
The race director has nothing to do with pulling lapped riders. That is up to the Chief Ref. But to your point, I agree, with that course you need to pull lapped riders. The problem was the fields were so small if you pulled lapped riders, you would have had 10 guys finishing.
Too bad the fields were so small. Not sure why, maybe becuase Evans was the day before? It is a good course and a myth it is dangerous. It is a hard race, but not dangerous.
Hard to imagine the race will be back in 2012 with the numbers they got. It is really a shame. I think 2012 is going to look a lot different with some good races going away.
Last year was masters states
Submitted by Anonymous (not verified) on
Last year was masters states so that's one reason for the decline, but all other categories were down this year, too. Did you notice the lower numbers at Evans this year? Down almost 300. Could be the cost of racing is getting to people. I know I am being more selective this year, and when I see a race that's $40 (or $55 with late fees, like masters states this year), I really have to think about going.
stats for last 3 years of Vic's Crit
Submitted by Anonymous (not verified) on
2009-390 racers
2010-310 racers
2011-193 racers
Here was what was happened last year during vics
Submitted by Kris Thompson on
Looks like this race was hit by Evans AND that it was not master championships like last year.
I agree, the timing of this
Submitted by Anonymous (not verified) on
I agree, the timing of this race being after Evans hurt it. Evans draws such huge numbers and it's an A race for a lot of folks. Racing on consecutive days is always difficult. It was so hot yesterday and I just couldn't bear going outside again for another race.
It seems like numbers are down at a lot of road races this year. Conversely, mountain bike racing seems to be gaining popularity. Maybe just natural ebb and flow in road popularity, but perhaps something else?
It was mt evans. Vics is one
Submitted by Anonymous (not verified) on
It was mt evans. Vics is one of the better crits in the area and I hope it sticks around. Protip: riding up 287 to the race greatly increases your chance up picking up road debris and flatting 10 minutes into the race.
Yes it was
Submitted by Anonymous (not verified) on
Evans, no doubt, several of my teammates did Evans, (2 hour drive one way) simply did not want another 3+ hours of driving the next day.
Mt. Evans #s around the same...
Submitted by Anonymous (not verified) on
The results are broken up Licensed Cats. vs. Citiziens.
Last year 1043 (Starters) 1065 (Finishers) - That seems a bit strange...
This year - Licensed 794 (692) + Citizens 403 (323) = 1197 Starts (1015 Finishers)
Vics Crit - 1K Crit on tight roads with 6 turns. I think a lot said "No Thanks". 1-2s numbers really sucked! 17 Men, 6 Women. You would think that group would love a tight "challenging" course. Only 45+ & 35+ 3s were over 30 riders.
*Interesting that there was only 1 finisher from the Vic's Espresso-Peerless Tire Team that promoted the race.
Compare that to Longmont Crit - 6 turns on a wider & longer course. 312 Finishers vs. 168 finishers at Vics. Not sure of the Longmont start numbers...
It was really a shame the
Submitted by Anonymous (not verified) on
It was really a shame the small numbers. This is a real crit course. In my opinion this is the best crit course of the entire year. The tight courses are safer than the wide open ones where you enter corners 5 wide. If you can handle your bike you get up front and stay there.
My only hope is that there was an Mt. Evans factor at work and they hold this race again in 2012 on a different weekend.
Not Quite the Best
Submitted by Anonymous (not verified) on
I LOVED this race (I also came in second, so that helps), but it's not the best crit we have; Niwot was RIP.
I certainly hope this race comes back next year as I will certainly be lining up again!
Not dangerous
Submitted by Anonymous (not verified) on
Accidents can happen just riding out of your driveway so can't blame the course for having a myth of being dangerous but I do recall a rider being airlifted last year.
Cat 3 open break crash?
Submitted by Senorblanco (not verified) on
What happened on the break that the two BRC riders in the break crashed out? Great break for the Quarq rider, he was strong but outnumbered.
Quarq rider was on the
Submitted by Anonymous (not verified) on
Quarq rider was on the front, slowed and swerved, chopping the BRC rider. Looked unintentional, but also unpredictable.
Sounds like the BRC rider
Submitted by Anonymous (not verified) on
Sounds like the BRC rider should have been riding with a little more space between him and the quarq rider.
BRC Riders
Submitted by Anonymous (not verified) on
Didn't any one else think it was a little odd that the two BRC riders both flatted while in the break two laps apart? Seems a little weird, and the announcer was thrown off a little by this as well. Also it's funny that both riders were allowed to return to the race back in the break. Lets take a breather, and get back in the race with the one guy that stayed out the whole time. CARMA!!! Both BRC riders crashed out with each other. Those I believe were the only two flats of that race.
Cat 3 Break
Submitted by Jim Meyer (not verified) on
I was the rider from Quarq. I must admit I was a bit puzzled when they rejoined with me, but at the time I was happy to get some help - there were still a lot of laps to go. As for the crash, we were in the middle of the straight and I heard rubbing on my rear wheel and then bikes on pavement. I had the hammer down and was still feeling pretty strong, so there wasn't any slowing or swerving going on. I felt bad for them when they went down and my instinct wanted to stop and make sure they were okay. The thought of karma for the free lap did occur to me, but I would have rather we all stayed upright and had a good shootout at the end. Overall, I really enjoyed the race and the competition and would like to return next year. Thanks everyone for a great event.
BRC Rider
Submitted by Carl Ciacci (not verified) on
I assure you that the free laps exercised were a) not premeditated pauses for a breather; both of us are plenty in shape to have held that break. b) both free laps were deemed legitimate by the referee, and neither of us did any pleading to get our way. Also, yes when you take a free lap, they try to put you back from whence you came... not at the back, this isn't mario kart.
In terms of karmic recourse: i'm not sure that the concept of karma applies here, and if it did, a broken frame and lost skin does not seem like justice for legitimate free laps. Maybe you'd be less bitter if you trained a bit harder and could get in a break yourself?
Jim, as far as the crash goes, things happened fast, we all have our views, i'll leave it there. It's bicycle racing. However, I will offer two things 1) don't look over your shoulder while on the front, and 2) if your gonna wheel suck for a few laps, don't accelerate off the front when you do decide to take a pull... not bitter, just saying, it makes for a more successful break. I'm sure there is plenty to criticize all of us on... Glad you could hold it out for the win, you did a lot of work to get there.
Cat3 break
Submitted by Justin Fahnestock (not verified) on
Thanks for the accurate and classy response Carl. Jim - hope to see you next year in the same breakaway sans the accident. Congrats on the big win.
Submitted by Michael Burton (not verified) on
After reading everyone's comments I have a couple observations;
1) The question concerning the Flats. Tim Hall ( ACA Ref) inspects the pitted bike to offer a free lap to the rider. The bike must have a legitimate mechanical to take a free lap. Both riders where offered free laps and directed back to the break. If you feel this was a incorrect interpretation of ACA rules than make a protest ( you have 15 mins after every race)
2) Obviously the BRC riders where strong enough to create the break and stick with it. One BRC rider stayed in the field and created a false field tempo. It was a team effort; text book move. In addition numerous breaks this year have been dominated by BRC riders -City Park, Coal Miners, etc. BRC has always raced aggressively as a team and do not believe in negative racing. As a team BRC we will risk losing big to win big. Racing fast and aggressive lends to safer racing for everyone. (Sitting in for the sprint at your local Crit will not make you a great bike racer)
3) Finally, I love the Anonymous post. Let your leg's do the talking
In the future I would ask negative folks in the community to think about comments made publicly. We are willing to listen and learn from our experiences. However creating a caddy atmosphere will only produce discontent. Make an effort to change a community positively vs. antagonizing a community
If I didn't know better, I'd
Submitted by Anonymous (not verified) on
If I didn't know better, I'd say you were accusing the BRC riders of cheating.
I have to ask, how is it that you know about karma but don't know how to spell it?
My bad! We have a family
Submitted by Anonymous (not verified) on
My bad! We have a family pet named Carma. I and others thought that two flats by two different teammates in a breakaway looked odd. I simply raised a question on a forum where anyone can voice their opinion on this or any issue. I would also like to know why both were allowed to return to the break away. The rider from South Dakota was clearly the stronger rider, and from his response to this issues a good sport as well. Thanks for the spelling correction.
It is nice how easy it is to
Submitted by Anonymous (not verified) on
It is nice how easy it is to get on a forum like this and accuse people of cheating. If that is what you think you should have taken it up with the CR at the race, like a man, not here. Our team had an issue with a rider taking way too long to get back into this race last year and we asked the CR about it immediately after the race.
Have you ever raced? Ever been to a pit? Do you understand the rules?
1. "why were they allowed back in the break?". If you are in the break, have an issue like a flat tire, you go back into the break. It is pretty simple, when you take a free lap you get to go back into the same general place you were. If you were in the pack, you go back to the pack, if in the break, you go back to the break.
2. You basically indicated that these riders did not flat. So if that is your opinion please explain what they did? Did they show up in the pit with perfectly good wheels and just say they flatted? Did they hide in a bush and let the air out of their own tires to take a breather? There should be an official in the pit and it is their responsibility to judge whether you had a legitimate miss hap or not. Even if there is not an official, I believe the neutral guys from ROL know the rules as well.
Re: Odd
Submitted by Anonymous (not verified) on
You probably haven't been watching all season as the BRC guys are frequently in breaks and plenty strong enough to stay there. Insinuating anything else is insulting to a good team that races as a team and does a lot of for the cycling and racing community.
Submitted by Anonymous (not verified) on
You and everyone else knew what the meant with the Carma/Karma thing, he make a good point and a great question, your arrogance was unnecessary, a small mean jab easily heard at recess in elementary school. He handled your response with class.
Photos from the 35 Plus Race
Submitted by Anonymous (not verified) on
Our team was forwarded these from Sy Nayman, who is helping his son to learn to take sports pictures. Take a look, I think all photos are $5.


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Mobile Apps: An Ongoing Revolution
By Steve Walker on Aug 21, 2014
a guest post from Suhas Uliyar, VP Mobile Strategy, Product Management, Oracle
The rise of smartphone apps have proved transformational for businesses, increasing the productivity of employees while simultaneously creating some seriously cool end user experiences.
But this is a revolution that is only just beginning.
Over the next few years, apps will change everything about the way enterprises work as well as overhauling the experiences of customers.
The spark for this revolution is simplicity.
Simplicity has already proved important for the front-end of apps, which are now often as compelling and intuitive as consumer apps. Businesses will encourage this trend, both to further increase employee productivity and to attract 'digital natives' (as employees and customers).
With the variety of front-end development tools available already, this should be a simple mission for developers to accomplish – but front-end simplicity alone is not enough for the enterprise mobile revolution.
Without the right content even the most user-friendly app is useless. Yet when it comes to integrating apps with 'back-end' systems to enable this content, developers often face a complex, costly and time-consuming task. Then there is security: how can developers strike a balance between complying with enterprise security policies and keeping the user experience simple?
Complexity has acted as a brake on innovation, with integration and security compliance swallowing enterprise resources. This is why the simplification of integration, security and scalability is so important: it frees time and money for revolutionary innovation.
The key is to put in place a complete and unified SOA integration platform that runs across the entire enterprise and enables organizations to easily integrate and connect applications across IT environments. The platform must also be capable of abstracting apps from the underlying OS and enabling a 'write-once, run- anywhere' capability for mobile devices - essential for BYOD environments and integrating third-party apps.
Mobile Back-end-as-a-Service can also be very important in streamlining back-end integration. Mobile services offered through the cloud can simplify mobile application development with a standard approach to dealing with complex server-side programming and integration issues. This allows the business to innovate at its own pace while providing developers with a choice of tools to speed development and integration.
Finally, there is security, which must be done in a way that encourages users to make the most of their mobile devices and applications. As mobile users, we want convenience and that is why we generally approve of businesses that adopt BYOD policies. Enterprises can safely encourage BYOD as they can separate, protect, and wipe corporate applications by installing a secure 'container' around corporate applications on any mobile device.
BYOD management also means users' personal applications and data can be kept separate from the enterprise information – giving them the confidence they need to embrace the use of their devices for corporate apps.
Enterprises that place mobility at the heart of what they do will fundamentally transform their businesses and leap ahead of the competition. As businesses take to mobile platforms that simplify integration, security and scalability we will see a blossoming of innovation that will drive new levels of user convenience and create new ways of working that we are only beginning to imagine.


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Mobile Site You Are Here > PFR Home > Players > F > Donnie Fletcher > News Archive
News: s-r blog:All-Time NFL Players of the Week on Pro Football Reference
Donnie Levert Fletcher III
Position: CB
Height: 6-0 Weight: 201 lbs.
Born: May 23, 1990 in Cleveland, OH
High School: GlenvilleCollege: Boston Col. (school history)
Weighted Career AV (100-95-...): 0 (15060th overall since 1950)
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"The Voice" 2014 saw its field of hopefuls reduced from five to just three at the close of the May 13 top five results show on NBC. So which talented aspiring singers earned berths in the May 19 performance finale and which were sent packing just a single week shy of the competition's highly anticipated season six conclusion?
After greeting mentors Adam Levine, Shakira, Usher, and Blake Shelton, host Carson Daly quickly welcomed the evening's first musical guest, the popular country group Rascal Flatts, to the stage to sing their recent hit "Rewind." Moments after the last note was sung, Daly called the five semifinalists forward for the evening's first reveal. After a dramatic pause, Team Blake's Jake Worthington, who earned an iTunes bonus multiplier for his May 12 take on Bryan Adams' "Heaven," became the first contestant to safely advance to the finals.
The week's visit to "The Voice" confessional followed as the mentors talked about the talents they wished they had, and then Daly turned to the mentors to ask what they'd do if their respective contestants made the finals. Shakira said she would be so happy to see Kristen Merlin advance, while Levine said he was very proud of both of his hopefuls and Usher stressed the importance of his semifinalist, Josh Kaufman, continuing to be consistent. A jubilant Shelton called it "the greatest night of the year for me so far."
The second musical performance of the night followed as season five runner-up Jacquie Lee hit the stage with her new single "Broken Ones." Afterward, Daly joined Lee and season five winner Tessanne Chin to answer viewer questions. The crowd cheered as Lee revealed that her favorite guest mentor was Ed Sheeran, who in turn announced that he would be performing on the season finale. Then the season five homecoming continued as third place finisher Will Champlin took to the stage to perform his new single, "Eye of the Pyramid."
With just one automatic finale berth remaining, Daly called the four hopefuls to the stage for the big reveal. After a dramatic pause, Kaufman earned the nod, leaving Christina Grimmie and Kat Perkins of Team Adam and Shakira's Merlin to sing for their lives.
While the three ladies prepared to perform for the season's last Twitter Instant Save, Chin returned to the stage to sing "Everything Reminds Me of You" amid a sea of neon signs. Afterward, Chin promised that her new album, which is set for release on June 24, will offer "something for everyone."
Following a break, Merlin kicked off the save-me songs with her take on Carrie Underwood's "Blown Away." Shelton admitted he'd always had a "soft spot" for her and called her relationship with Shakira "magical." Shakira said she hoped America would save her because she's a storyteller with a unique voice.
Perkins followed with another Underwood song, "Good Girl." Usher praised her for coming out swinging "like a vicious cat" and hoped that America would give her another shot. Levine expressed his adoration of her effortless performances.
Levine's second semifinalist, YouTube star Grimmie, was up last with "Apologize." Afterward, the Maroon 5 front man promised she would win the competition if tweeters would just vote her into the top three.
Moments later, Daly summoned Perkins and Merlin to the stage and officially opened the voting window. Real-time vote statistics were displayed during part of the commercial break, revealing a likely landslide for the 20-year old Grimmie. After the break, Daly explained that the graphic disappeared from the screen because of technical problems but encouraged voters to continue tweeting.
After the window closed, Daly revealed that Grimmie had been instantly saved, sealing the elimination of Perkins and Merlin. Given her massive Twitter following, the result came as no surprise.
"The Voice" 2014 continues May 19 on NBC with the performance finale. The season six winner will be crowned during the May 20 results show.
Suggested Links
- Exclusive interview: 'The Voice' alum Caroline Pennell talks CeeLo, the future
- 'The Voice' 2014 top 5 iTunes vote results award 3 bonuses
- 'The Voice' 2014 top 8 results: Which 3 hopefuls went home?
- 'The Voice' 2014 top 8 iTunes vote results reveal 2 big winners
- 'The Voice' 2014 top 10 results: Blake, Adam secure the advantage


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"The courtship of ambient music and traditional songform has been a long and tenuous one, almost to the point that their differences seem irreconcilable. Spanning decades with only a few points of obscure intersections, the occasions on which the two styles have met and crossed into the pop culture lexicon have often yielded a contrary, oil-and-water form. The abstract nature of the "ambient" genre and instant gratification of the "pop" song require deft hands for successful cohabitation, thus it's little wonder that there are so few practitioners of its delicate equilibrium. Orcas - comprised of haze-pop auteur Benoît Pioulard and post-minimalist composer Rafael Anton Irisarri - is an imaginative return to that narrative. Theirs is a style deeply rooted in personal variations on songform and ambient craft, and as a duo they bridge the furthest outlying aspects of their previous solo work published on Kranky, Touch, Miasmah and Room40. Here song and abstraction become one entity, condensing the spaces between to generate an arching trajectory. This co-mingling of contrasts is even coded into their moniker; Pioulard and Irisarri have chosen an iconic symbol of the American Pacific Northwest, a methodical sea hunter that is also a totem of the open oceans' expanse. The so-called "wolf of the seas" that evokes a quiet, stately, yet powerful nature." (label info)
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Bosnia and Herzegovina
Alberta, Halifax, Hamilton, Montreal, Ottawa, Peterborough, Toronto, Vancouver, Victoria,
Czech Republic
Bengaluru, Chandigarh, Delhi, Mumbai,
New Zealand
South Africa
United Kingdom
Belfast, Birmingham, Edinburgh, Glasgow, Hull University, London, Nottingham, Sheffield, University of Leicester, University of London, York
United States
Athens GA, Atlanta, Baltimore, Chicago, Cleveland, Columbia MO, Columbus, Denver, Des Moines, Duke University, NC, Durham & Chapel Hill, East Lansing, Flagstaff, AZ, Houston, Iowa City, Las Vegas, Los Angeles, Lubbock TX, Manhattan KS, Muncie IN, New Orleans, New York City, Oneonta, Pittsburgh, Plattsburgh, Providence, Richmond VA, San Fernando Valley, San Francisco, Twin Cities, West Georgia (University)
In a pub in Dublin, Ireland (where I'm from) and myself and some of my sassy friends are out having a bit of a girl's night. After much unsuccessful attempts to have a good time anywhere else, we went to our usual pub in the city centre. Walking down a few steps to the bar and some guy grabs my ass... so I caught his hand and put him up against the nearest post with my other hand on his throat and into his face asked what the hell he thought he was doing. He, the brave little hero he was denied it was his hand that had grabbed me – they always do that! So anyway, I shouted at him for a bit, then kindly let him go…
Later that same night, my friend was walking by a guy who put his hand up her skirt… so she boxed him in the face. His girlfriend saw all this and demanded the keys from him. He was sleeping in the rain that night.
Submitted by Ida.
one comment
The incident happened when i was 15 and i was kind of into the Japanese school girl look. I was wearing a short plaid skirt with a baggy sweater and high socks. I was walking down the street from my home in broad daylight and i noticed this car creeping up behind my slowly. I turned and there was this creepy-looking guy leering at my hemline. He then proceeded to call out:"Hello Miss! What's your name? You want a ride?". And i noticed he had one hand on his steering wheel and the other in his lap. I turned and gave him both fingers and told him to go F**K himself. He STILL followed me for another 10 minutes and i can still feel his leery stare till this day. I live in a expensive and exclusive neighbourhood in Singapore and i couldn't believe there were creeps like that following me around. Sicko!!
Submitted by Aurelia.
Love your site-hate with a passion ignorant asses who feel the need to harass me.
Usually its just annoying, Today it got scary…
Noticed that an old guy sitting on the train across from me was playing with his cell phone…
Then I noticed he was taking pictures of me, my legs, my chest, my face, back to my chest..gave him an "eat shit and die look" and moved seats…
Noticed he moved seats too-to get a better view, continued to take pictures and give me nasty lusty looks.
Got up immediately to get off at next stop-he got up too-still taking pics and acting like he doesn't notice me, now with a good 15 pics in his camera-sick bastard.
Get off the train, with heart racing and sick feeling in my stomach-hold back tears until I get home…just wish I had my camera phone and my mace.
Submitted by clh.


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Cats Head to Ojai
Ojai, Calif.
Cats Fall in Final Regular Season Match
George S. Eccles Tennis Center
Men's Tennis Travels for Final Regular Season Match
The Cats wil Face the utah Utes on Saturday
Cats Fall, 7-0, to Golden Bears
Hellman Tennis Complex
Cats Drop Fifth Straight
Taube Tennis Center
2011-2012: Went3-2 in the fall tournament season... Competed primarily in the No. 5 spot... Was Arizona's most winning player in the spring season
2011: Kieren Thompson joined the Wildcats in January of 2011 before the start of the season. Thompson competed in 15 singles matches for the Wildcats this season where he compiled a 7-8 overall singles record and a 1-2 Pac-10 record. The Brisbane, Australia native competed in the first tournament of the 2011 season at the National Collegiate Tennis Classic where he advanced to the semifinals of the consolation draw. Thompson won three straight singles matches starting with Sacramento State and ended against Indiana. Thompson competed in the No. 4 (0-1), No. 5 (4-4) and No. 6 spots (2-1). In doubles action, Thompson teamed up with Andres Carrasco to start the season. Together the two compiled a 5-2 record in the No. 2 (2-1) and No. 3 (3-1) spots. Thompson also teamed with Geoff Embry (0-1), Mario Urquidi (0-3) and Andre Vidaller (0-3).
High School: Attended


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Cell Phone Allowance Request(pdf)
Letterhead and Envelopes Order
Purchasing Card Application(.doc)
Lost/Stolen Purchasing Card Notification(.doc)
|A-Z | Calendars | News & Events | QuickSearch
Competitive Bidding Guidelines
To outline responsibilities and procedures for the solicitation of bids and proposals, and the award of University purchasing contracts commensurate with the needs of the requisitioning individual and consistent with University policy and federal regulations.
A.Good business practice and the responsibility for the expenditure of University funds dictate that the University follows a policy of obtaining competitive bids/quotations. In so far as practicable, purchases shall be made on the basis of competitive prices, considering quality, suitability, delivery and service. University policy requires acceptance of the best bid, prices and other factors considered.
B. The following minimum guidelines have been established to promote competitive bidding. Requisitioners should realize that these are minimum requirements and that bids should be solicited, whenever the item(s) can be purchased from several different, responsible suppliers. Upon request Purchasing Services will assist departments in locating potential suppliers and obtaining pricing and product availability information.
Not to Exceed $5,000 No Quotes Required
C. To insure objectivity and eliminate unfair competitive advantage, suppliers who participate in the development or drafting of specifications, requirements, request for quotes, or requests for proposals should be excluded from competing for business related to their participation.
To avoid potential conflicts of interest, no employee, officer, or agent of the University should participate in the selection, award, or administration of purchases or contracts where to his or her knowledge the employee, immediate family, or partner has a financial interest in the supplier's organization.
For more information regarding conflicts of interest, see Conflict of Interest, University Purchasing Policy 1.D.
D. Bid Levels
1. No Quotes Required Not To Exceed $5,000
Purchasing may solicit bids when it is determined by the Director of Purchasing Services to be in the best interest of the University.
2. Verbal Quotations $5,000.01 - $25,000
a. All purchases over $5,000.00 but not exceeding $25,000.00 require at least two (2), and preferably three (3) quotations from responsible vendors. The quotations may be in writing, via telephone, or via facsimile. If by telephone, a complete record of the transaction must be maintained, to include, as a minimum, the following for each supplier contacted, including suppliers from whom quotes were solicited, but did not bid or respond:
b. Requisitioners may directly solicit bids or request that Purchasing Services solicits bids and provides a tabulation of bids for the requisitioner's review and evaluation.
c. If the low bid is found unacceptable because of some factual circumstance, the department head or principal investigator should write a clear, concise, and factual justification for not accepting the lowest bid.
3. Written Quotations Over $25,000
a. All purchases over $25,000.00 require at least three (3) quotations from responsible vendors. The quotations may be in writing or via facsimile.
b. Requisitioners may directly solicit bids substantively following the guidelines in paragraphs 3.c through 3.h below, or request that Purchasing Services solicits bids and provides a summary and copies of quotes for the requisitioner's review and evaluation.
c. Documentation for purchases over $25,000 shall include the following:
1. Copy of the "Request for Bids" or the letter soliciting quotes.
d. Solicitations for quotes or proposals shall set forth all requirements that the bidder must fulfill for his or her bid to be evaluated by the University. Solicitations should be based upon a clear and accurate description of the technical requirements.
1.Complete information should be provided including, but not limited to, quantity, description, delivery requirement, special conditions, drawings, specifications, bid due date and time, etc.
e. When evaluating quotes, consideration may be given, but not necessarily limited to some or all of the following:
1. Price
f. If the low bid is found unacceptable because of some factual circumstance, the cognizant principal investigator or department manager should write a clear, concise and factual justification for selecting other than the low bid.
g. Unsuccessful vendors shall be notified that the bid is closed and awarded. It is not necessary to note the successful bidder.
h. The University reserves the right to reject any bids, waive informalities and award the contract in the best interests of the University.
Exceptions to Bid Guidelines, University Purchasing Policy, 3.B.
Purchasing Authority (University Purchasing Policy, 1.A)
Copyright © 2013. Purchasing Services,
2467 S. Vine St. Denver, Colorado 80208


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Lancaster County provides plenty of options for lodging and dining to fit your budget. If you will be staying in our community while a loved one is staying at Lancaster General Hospital, Lancaster General Health Women & Babies Hospital, or Lancaster Rehabilitation Hospital, we invite you to visit the links below for lodging and dining options. (Lancaster General Health is not responsible for the information contained therein.)
Lancaster County Lodging (Click on this link to make reservations using the Lancaster General Health Discount. Please use our discount code: LGH1005)
Lancaster County Dining
Visitors to the Lancaster General Health facilities are also invited to enjoy a quality meal or snack at one of our dining areas.
Lancaster General Health Dining


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Once upon a time, there was a restaurant on M Street in Georgetown called "Le Steak." It served only a green salad with a lovely mustard dressing, a steak, cooked to order and served sliced in a mustard sauce, and wonderful, crisp, French fries. The price was $19.95 - then not inexpensive but not too pricey either. Wines, dessert and coffee were extra. The same menu is alive and well - and as delicious as ever -- in New York at the corner of Lexington Avenue and 52nd Street. "Le Relais de Venise," an offshoot of the same restaurant in Paris, has the same menu as Le Steak: the same excellent salad, mustard sauce, steak and fries. The price is $28, which remains reasonable considering the passage of years and augmenting costs. Wine (also reasonable with price per glass beginning at $7), dessert and coffee are extra.
"Le Relais de Venise" (590 Lexington Ave., New York, 212-758-3989) is a copy of the Parisian original. It looks like a French brasserie: comfortable banquettes, Venetian scenes painted on the walls, friendly black-clad waitresses, mirrors on the wall and a general, cheerful atmosphere. The food is delicious, beginning with the walnut topped salad, the tender beef and the hot tasty fries. French bread, of course. Desserts, especially the profiteroles, are equally delicious, if you still have room. Since there is no menu to ponder over, service is prompt and it's a good place for lunch with limited time. Or you can linger over another glass of wine or cup of coffee.
Over on the West side of Manhattan, David Boulud's Mediterranean restaurant, Boulud Sud (20 West 64th Street, 212-595-1313), is a good place for pre-theatre or pre-opera dining. Located less than a block from Lincoln Center, the restaurant offers a three course prix-fixe dinner for $60; three-course lunch is priced at $29. For diners not wishing to indulge in the three-course meal, dishes can be ordered a la carte in the bar-lounge. The food is excellent and presented beautifully.
Down in Greenwich Village, relative newcomer Rosemary's (18 Greenwich Ave., 212-647-1818) is trendy and popular with the young crowd. The restaurant prides itself on its rooftop farm which supplies herbs and produce to the kitchen. The food is Italian inspired and pasta dishes are especially enticing. The drawback is that it is a noisy restaurant, even by New York standards. It's better in the summer when Rosemary's is open to the street. For quiet elegance in the Village, try Gotham Bar & Grill (12 East 12th Street, 212-620-4020) where the three-course greenmarket lunch is priced at $34. An irresistible dish is the seafood salad that incorporates several kinds of seafood with tiny bits of vegetables in a bright tangy vinaigrette.
New York is full of wonderful restaurants. These are just some to whet the appetite.


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Jan 16, 2012 8:38 AM
Thunderstorms in the spring time always get us down. But these Joules Floral Wellies ($59) certainly turn this frown upside down. How fun are these? We can totally imagine ourselves dancing with the ghost of Gene Kelly in these boots, twisting an umbrella and singing horribly at the top of our lungs before we fall flat on our faces at the crosswalk. But damn if we don't look good in these Wellies doing it.
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"Poet Li Bai" at the Huntington Library
Martha Benedict and Suzy Moser
In May 2011, the Huntington Library mounted a production of the opera "Poet Li Bai" in their Chinese Garden. The book documents the week of preparation and the final stunning outdoor performance featuring internationally renowned opera stars Hao Jiang Tian, Jiang Qihu and a distinguished company.
Martha Benedict is a photographer in Los Angeles.
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"Poet Li Bai" at The Huntington's Chinese Garden
Published June 29, 2011
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Viewing All 54 Photos
Certified photos by travelers like you. What's this?
July 2012
Beautiful day on the water taxi!
What a thrill to see the Statue of Liberty up close--our tour guide was nice enough to take a picture of me and my daughters!
June 2012
9/11 water feature
one of the water features at the world trade centre site
December 2014
9/11 Memorial
So moving to see roses placed on names on the Memorial wall
December 2014
NY Water Taxi
This pic was taken from the top of the Empire State building
December 2014
Ladder 10
Ladder 10 fire truck across the road from the 9/11 memorial
September 2014
outside one of the fire stations near where we were staying
Tell us who's in the photo, what you were doing etc.
April 2014
nice to explore
Its nice, but i did not use it for three days.
I used my tickets, that was all ok.
April 2014
The water taxi
I took the photo on the boat. What these guys do for tourists, it's perfect!
We where arround the statue of libberty, everyboddy had enough time for pictures!
The guides on the boat where perfect!
January 2014
Mark Julian USCG
My son took us in to NYC as he is home this year from the USCG
December 2013
On the Hudson
Taken from the rear of the Water Taxi, NYC...!
October 2013
New York in Sunset
This photo shows buildings of New York in the setting sun as taken from the Hop-On Hop-Off tour boat.
October 2013
9/11 Memorial in Afternoon Sun
This picture taken at one corner of the memorial pool showing sun reflections from adjacent buildings.
September 2013
On the hop on hop off bus
Me and my husband on cruise, our 35th wedding anniversary.