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|By PR Newswire
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|December 6, 2012 08:01 AM EST
SANTA CLARA, Calif., Dec. 6, 2012 /PRNewswire/ -- Cloud-based services revenue in two years is expected to comprise nearly twice its current share of provider revenue, even as providers believe that showing evidence of cost savings is the biggest barrier to cloud adoption, according to the 2012 Cloud Providers Global Survey from KPMG International.
Revenue from business users' migration to cloud in the coming two years will be increasingly for data-intensive applications, such as business and data analytics, content management, customer care, and operations and manufacturing, say providers in the survey. They expect the shift to occur despite users' ongoing concerns over loss of control and data security, which are in addition to the providers' challenges of proving savings and the business case.
Nearly six out of 10 providers say cost reduction is still the chief reason most business users migrate to cloud, yet almost four out of 10 providers say proving cost savings is their biggest challenge. The challenge is further complicated by the fact that only 39 percent of providers believe that users have realistic expectations for cost savings in the migration to cloud, while 19 percent believe users don't.
Addressing the expectations gap on cost savings is just one of the interrelated customer challenges emerging as users embrace cloud for more strategic reasons. Providers see the top three challenges as: showing stronger evidence of cost savings (38 percent), devising usage-driven pricing (31 percent), and helping clients develop realistic business cases for switching to cloud (27 percent).
"While providers are seeing the challenges of a maturing, yet still relatively young, market, we're at a pivotal point in the evolution of the cloud ecosystem as users become more comfortable with a variety of cloud applications," said Gary Matuszak, partner, global chair and U.S. leader for KPMG's Technology, Media and Telecommunications practice. "Leading cloud providers know they must evolve to provide a new level of scale, capacity and capability."
Prevailing User Concerns
Nearly half of providers say that loss of control is still a business user's biggest difficulty with cloud adoption followed by data loss and privacy risks, according to 39 percent. Fifty-seven percent of providers say they are addressing the data security issue with tighter restrictions on user access and applying more sophisticated data encryption.
Ongoing challenges with cloud adoption may point strongly to the increasing need for more tightly defined parameters on service level agreements (SLAs).
Presently, 59 percent of providers surveyed have service level commitments in their cloud SLAs. Over the next three years, 68 percent say they will have commitment parameters in SLAs, and 82 percent expect data security to be the single-most important SLA parameter.
The Evolving Cloud Ecosystem
Currently, two-thirds of cloud providers say they are most active in software-as-a-service applications (SaaS) and expect that to continue over the next two years. Platform-as-a-service (PaaS) and infrastructure-as-a-service (IaaS) activities are projected to have the greatest increase in activity over the same period.
"The anticipated migration of core systems and critical infrastructure to cloud in the next two years will be complex undertakings; users will be requiring if not demanding strategic direction and guidance from providers across a broad range of areas," said Tom Lamoureux, Global Advisory Leader, KPMG Technology sector. "The lines are blurring across the various types of cloud services; users need and want to understand cloud's value and immense power much better than they do."
Understanding of Cloud Needs a Boost
While about half of providers say that business users are sufficiently knowledgeable about the marketplace for cloud services, almost a quarter believe that customers need to be educated more on the basic aspects of cloud: security, pricing models, relative costs, and integration with existing infrastructure. Also, nearly a quarter believe that customers need more information about contractual arrangements such as service level agreements (SLAs).
The knowledge gap may explain the interest in outside assistance, as 60 percent of providers say users turn to a third party for help with acquiring or implementing technology. Nearly 40 percent of providers say business users employ third parties for help on the user business strategy. Users also do so, according to providers, for technology implementation (56 percent), business process transformation (45 percent) and information security assistance (41 percent).
Providers Shore up Expertise
Providers are shoring up deeper expertise to meet the user demands for greater proficiency on cloud and help with the business case.
Interestingly, more than one-third of providers say they need to train or retrain their sales forces on cloud. Almost half of providers say they will form a partnership (48 percent) or expand capabilities to provide more strategic services and consulting to business users (47 percent).
Provider differentiation is no doubt higher on the agenda because they believe that increasingly, board-level executives - Chief Information Officers (79 percent) and Chief Technology Officers (77 percent) - are influencing the purchasing decisions on cloud.
About the Survey
The KPMG 2012 Cloud Providers Survey is part of a series of two global KPMG surveys on the business of cloud. The providers report is based on the findings of a web-based survey of 179 executives from cloud providers across more than 10 countries in North America (51 percent), Asia Pacific (29 percent) and Europe, the Middle East and Africa (20 percent). Forty-five percent of those surveyed were C-level executives. In January, KPMG will release the second half of the Cloud Survey series focusing on the cloud business users.
About KPMG LLP
KPMG LLP, the audit, tax and advisory firm (www.kpmg.com/us), is the U.S. member firm of KPMG International Cooperative ("KPMG International.") KPMG International's member firms have 145,000 people, including more than 8,000 partners, in 152 countries.
About KPMG International
KPMG is a global network of professional firms providing Audit, Tax and Advisory services. We operate in 152 countries and have 145,000 people working in member firms around the world. The independent member firms of the KPMG network are affiliated with KPMG International Cooperative ("KPMG International"), a Swiss entity. Each KPMG firm is a legally distinct and separate entity and describes itself as such.
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Comic-Con 2007: From exhibit hall to eBay
It's interesting to see how quickly some convention rats operate. Exclusive con action figures are already up on eBay, with the prices jacked up. It's an industry within an industry, really.
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Gee whiz, maybe I should hang onto it and plan on cashing in a few months down the line...already my pretty R2-KT is worth twice what I put down.
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Associated Press
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BBB Accredited Business since
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Phone: (614) 889-2571 Fax: (614) 793-7963 View Additional Phone Numbers 6335 Perimeter Loop Rd, Dublin, OH 43017 http://www.magcars.com
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2 Reviews
I really love pumpkin bread and liked the beer bread that I have tried so this recipe was great. I liked the texture of the bread, but mine also deflated. It wasn't as sweet as the normal pumpkin breads, but it went well with your recipe for Buffalo Cauliflower Chili. I'm not really sure what happened with the bread deflating, but it still tasted good, so I didn't mind. Thanks for another great recipe Debbwl. Made for PAC Spring 2014.
I love beer bread and love pumpkin too, so when I made this bread it was exciting. It was very easy to make, but it took longer to cook than the recipe suggested and it deflated. I checked the ingredients and temp of oven in case I may have done something incorrectly. Everything was correct so not exactly sure why it didn't work out. Maybe there is an ingredient missing? Would go well with a pumpkin or sweet potato soup. Thx. Debbwl for posting.


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text: Aging Farmers Open Door for Next Generation of Sustainable Producersby 3p Contributor on Monday, Jun 14th, 2010 ShareClick to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to email this to a friend (Opens in new window)Click to print (Opens in new window)By Lesley Lammers for the Green Chamber of CommerceThe average American farmer is 57 years old. Only one percent of our population actually declares their main occupation to be farming. While such stats show that most of the nation's farmers are getting old and gray, there is an emergence of young people interested in farming again, and more specifically, in doing it sustainably. The folks you see hopping on this bandwagon are a savvy bunch – mostly women (a 30% increase in female farmers since 2002 says the 2007 Ag Census), college-educated, with a leaning toward sustainable agricultural practices and away from conventional, mono-crop, concentrated animal feeding operation (CAFO) farming.To get a taste of the caliber of people we're talking about here, take a gander at Mother Nature Network's 40 Farmers Under 40. You will notice the diversity, but more importantly, their innovative approaches and overarching eagerness to ride on the cusp of this new wave of sustainable farming. I recently had the pleasure of witnessing this energy while attending a panel at the Commonwealth Club in San Francisco called "The Urban Farming Movement." The room was packed to the brim with twenty and thirty-somethings excited to learn how they could start growing food. You might have thought that the panelist farmers such as Jason Mark of Alemany Farm and Novella Carpenter, author of Farm City, were Hollywood celebrities by the enthusiasm permeating the room. This resurgence of novice farmers is due in part to the renewed recognition of the importance of this work – the acknowledgment that producing food that is good for our health, our community and our planet is a noble profession and vital to leaving a sustainable world for our children. As Booker T. Washington said, "No race can prosper until it learns there is as much dignity in tilling a field as in writing a poem." This flood of young farmers is taking responsibility for cleaning up the mess that conventional, industrial agriculture has left behind for them. They envision that going "back to the land" does not necessarily have to mean completely leaving civilization, but rather transforming decaying cities with urban farms, turning our major metropolises and rural communities alike from food deserts into holistic food systems. The growth of interest in this profession can also be credited to the rise in demand for organic produce, alternative grocery stores, farmers markets and sustainably raised meats, all of which have dug a hole that these young farmers are looking to fill.Evidence of this groundswell has been mostly behind the scenes, like the 2008 first Young Farmers Conference put on by the Stone Barns Center for Food and Agriculture, as part of its Growing Farmer Initiative. The first year saw 170 attendees and last year that number grew to 200. These numbers might not sound promising, but confirmation on a larger scale can be seen in the form of provisions for beginning farmers that were included in the 2008 Farm Bill. While many sustainable agriculture activists complained this David & Goliath bill left much to be desired for the small family farmer, it did provide some surprisingly positive new resources for farmers who are just getting their feet wet, as pointed out by this Civil Eats articleChallenges and resources for beginner farmersIt's tempting to paint a rosy picture, but the obstacles young farmers face must be recognized if they are going to make any headway in creating a new agricultural landscape for America. Among the issues are health benefits, a living wage, and viable local markets, but the most critical are as follows…Cash moneyThough most young folk lack the financial capital and strong credit needed to purchase land or receive loans, alternatives are available. Beginning Farmers gives a comprehensive list of funding resources, including information on grants, loans, and advice for how to create a farm business plan. Amidst the programs mentioned is the USDA's Farm Loan Program for new farmers who cannot get loans from traditional lenders.Access to landFortunately, in this department things are looking up as the USDA just announced in May a new initiative called the Transition Incentive Program, giving Conservation Rental Program (CRP) money to retiring or retired owners and operators of CRP land, under the condition that the land is leased or sold to a "non-family member beginning or socially disadvantaged farmer or rancher for the purpose of returning some or all of the land to production using sustainable grazing or crop production methods." Similarly, the Center for Rural Affairs Land Link program helps connect beginning farmers with exiting farmers.The know howIf you are looking to gain training through a sustainable farming apprenticeship, internship or educational experience, opportunities abound. An accredited program through the University of California, Santa Cruz, offers a Certificate in Ecological Horticulture after six months of working and living on the university farm. However, millions of internships, volunteer jobs, and apprenticeships exist for those who don't have the money to pay for such an experience. For example, Worldwide Opportunities on Organic Farms (WWOOF) connects people with farms in need of workers, and provides a good opportunity to gain practical farming skills while working in exchange for room and board. To search a wealth of internships and apprenticeships, the USDA's Alternative Farming Systems Information Center and the Appropriate Technology Transfer for Rural Areas (ATTRA) are a great place to start. Lastly, get on the Ecological Farming Association's Sustainable Ag Job List that almost daily sends announcements on available work and educational prospects.SupportAs in any other profession, an integral part of being a successful rookie farmer is knowing what support systems are available to you. Luckily, organizations like the National Young Farmers Coalition and The Greenhorns have stepped in to try and fill that void. The Greenhorns are a grassroots non-profit whose mission is to support beginning young farmers and connect them with the resources they need to be thriving food producers and simultaneous stewards of the environment. Not only do they have a fresh approach by throwing events like Young Farmer Mixers, but they also created a short documentary highlighting young farmers across America as well as the Greenhorns Guide for Beginner Farmers. In addition, networking circles are popping up such as the Nebraska Sustainable Agriculture Society new support group for young farmers and EcoFarm's GenNext that puts on conferences and workshops for farmers just starting out.If you are a student at a university trying to green your school's dining program or start a university farm or garden program, look no further than Bon Appétit Management Company's Comprehensive Student Garden Guide (PDF). And no need reinventing the wheel — research the methods of successful established sustainable college dining/farm programs (started by students no less) such as the Yale Sustainable Food Project and Evergreen State College's Organic Farm.If you want to stay local, consider what your own backyard has to offer. Get out into your community, go to your local farmers market and talk to the farmers about what opportunities might exist to work with them. Ask how they started their operation and what hurdles they had to overcome. Most likely, you will find that they are absolutely thrilled to find new, young recruits who are as crazy as they were to join this trying but rewarding profession.Related 3P articles: Farming Internships: Vital or Illegal? The Answer is Both Urban Farming at Hayes Valley Farm…the Ultimate Reclamation Will Farmer Janes Lead the Local Food Revolution in Your Neighborhood?*** Lesley Lammers is a freelance environmental writer and regular contributor to the Green Chamber of Commerce. The Green Chamber of Commerce represents the NEW voice of commerce, one that can envision the future – a future where businesses work to protect our planet. TriplePundit has published articles from over 1000 contributors. If you'd like to be a guest author, please get in touch! Follow 3p Contributor @triplepundit 7 responses Hi Lesley, Great article! I wanted to add that Farm Aid has a new report out! Rebuilding America's Economy with Family Farm-Centered Food Systems underscores what we at Farm Aid know as a simple truth: Supporting family farmers and family farm-centered food systems is a powerful strategy for jumpstarting our fragile economy and revitalizing communities across America. You can find the report at http://www.farmaid.org/es. In addition, we have compiled a list of federal funding resources available for developing family farm-centered local and regional food systems, which can be accessed by visiting http://www.farmaid.org/opportunities. New farmers around the US and Canada are having success with SPIN-Farming, which is a small plot farming system that outlines how to make money growing in backyards, front lawns and neighborhood lots. SPIN makes it possible to earn $50,000+ from a half acre. SPIN farmers utilize relay cropping to increase yield and achieve good economic returns by growing only the most profitable food crops tailored to local markets. SPIN provides everything you'd expect from a good franchise: a business plan, marketing advice, and a detailed day-to-day workflow. In standardizing the system and creating a reproducible process it really isn't any different from McDonalds. By offering a non-technical, easy-to-understand and inexpensive-to-implement farming system, it allows many more people to farm commercially, wherever they live, as long as there are nearby markets to support them. You can see some of these entrepreneurial farmers in action at http://www.spinfarming.com Another great resource for students looking to set up campus farms: the Real Food Challenge's Student Garden Guide!http://realfoodchallenge.org/resources Another great resource for students looking to set up campus farms: the Real Food Challenge's Student Garden Guide!http://realfoodchallenge.org/resources Pingback: Six Sustainable Stories: Introducing Veggie Prescriptions! | Wholesome Wave For those that wish to establish mini-farms…check out the magazine and website "Permaculture Activist".Or search on the web, "forest gardens". Eliot Coleman, organic farmer /author, suggests farming on other folks land, if you are unable to afford it yourself.A great challenge ahead with Peak Oil, most of our food would not be produced without it. Pingback: Future Farmers of America? « home&community inc Comments are closed.


text:
|By Marketwired .
Article Rating:
|March 23, 2014 02:00 AM EDT
QUEBEC CITY, QC--(Marketwired - March 23, 2014) - The 2014 Red Bull Crashed Ice season came to a thrilling close tonight as the untouchable Marco Dallago (AUT) was crowned the Ice Cross Downhill World Champion, beating out season-long rival, Cameron Naasz (USA) and Canadian favourite, Scott Croxall. This season has been anything but ordinary as Dallago and Naasz dominated most of the circuit stops, with a five-man fight for second and third place in the Quebec City World Finals. Winning both tonight's final race and the World Championship overall rankings, Marco Dallago secured his dominance in Ice Cross Downhill this season.
"As soon as I finished the first jump of the final race, I knew I had gotten a good start and the championship was in clear view," said Dallago, who joined the sport in 2012. "This group of competitors keeps getting better and it feels great to win against such strong competition."
A roaring crowd of more than 110,000 spectators came out in full force for tonight's Red Bull Crashed Ice event, which saw 64 Ice Cross Downhill athletes battle down a 480-metre urban ice track that swerved through the streets of Quebec City, with a daunting 40-m vertical and a never before seen 3-m ice gap. Tonight's races featured 29 Canadians, seven Quebecers racing on their own home turf, and five sets of brothers - the Moriaritys, Wittys, Bergesons, Croxalls and Dallagos.
Canadian Favourite Shakes Up Standings at Season Finale
Canadian hockey-lovers are typically among the strongest athletes of the Ice Cross Downhill sport and yet, this season truly challenged Canadian heroes and previous champions, Kyle and Scott Croxall. Scott Croxall delivered the biggest upset of the season tonight, edging high-performing opponents off of the podium to claim the second place overall ranking for himself.
"I need to continue this streak next season" Scott said tonight, "I'm definitely glad to be on the podium again and tonight's race and my place in the standings makes me more eager than ever to continue training."
New Female Champion Crowned
This season welcomed a new group of 28 female athletes from four different countries, each hungry to climb the Ice Cross Downhill World Championship podium. Jacqueline Legere of Paris, ON, was at the top of the female standings throughout the competition but fell short in the final race, finishing second overall. With past female World Champions absent from the race, it was Salla Kyhälä of Finland who clinched the top spot for the first time, to be crowned the 2014 Female Ice Cross Downhill World Champion.
Quebec City's World Championship stop consistently features the only women's race on the international circuit. During the Registration phase of the 2014 season, a surge of hundreds of amateur female Canadian athletes registered to compete, proving the sport's undeniable popularity and resonance with all Canadian daredevils.
New Ice Track, New Icy Location
Quebec City's Red Bull Crashed Ice event is often deemed the most iconic stop of the World Championship circuit; this year's course not only moved locations within the city, but also challenged the hundreds of track workers and engineers to build a brand new urban ice track in a location that it hadn't landed on since 2006. It was the longest track of the series, starting at the Tourny Fountain in front of the Parliament building, stretching through the fortifications of the city and ending at Place D'Youville, offering sights of the Capitole, Saint-Jean Gate and the Palais Montcalm.
Thousands Of Canadians Vie To Compete In 2014
This year, more than 4,500 Canadians registered for the chance to compete at one of 12 Red Bull Crashed Ice Qualifier events across Canada. During the month of February, a lottery selected 200 men and 20 women per qualifying city to tackle individual speed trials on a challenging flat-surface obstacle course filled with jumps, dives, and turns. The top 100 Canadian men and 24 Canadian women from all Qualifiers across the country earned spots in the season finale in Quebec City.
This Year: The first-ever Rookie Track
For the first time, Vidéotron Mobile and Kijiji invited rookie daredevils to try the Red Bull Crashed Ice 'Rookie Track', an Ice Cross Downhill track targeted for amateur athletes. Adding a true festival-element to the season finale of Ice Cross Downhill World Championship, it was open to the public throughout the event. Measuring 95 meters long and open until March 23 (at 3:00pm EST), hundreds of local fans have already come out for a chance to taste the Red Bull Crashed Ice action themselves, alongside the event's Ice Cross Downhill athletes who opted to use it as a training track.
World Championship Results
1. Marco Dallago (AUT), 2. Scott Croxall (CAN), 3. Cameron Naasz (USA), 4. Luca Dallago (AUT), 5. Fabian Mels (GER), 6. Reed Whiting (USA), 7. Pacôme Schmitt (FRA), 8. Dean Moriarity (CAN), 9. Kyle Croxall (CAN), 10. Kilian Braun (SUI). Women's race: 1. Salla Kyhälä (FIN) 2. Jacqueline Legere (CAN) 3. Alicia Blomberg (CAN) 4. Tamara Kajah (CAN).
About Red Bull Crashed Ice
A combination of hockey, boardercross, and downhill skiing, Red Bull Crashed Ice sets a thrilling stage for intrepid male and female athletes from around the globe. This 2014 season featured four world championship races, in Helsinki, Saint Paul, Moscow and Quebec City. World Champions are crowed through the points they rack up at each stop; points are up for grabs at every international stop and the 'Ice Cross Downhill World Champion' is the competitor who has accumulated the most points over the course of the season.
Since the first race in 2001 in Stockholm, Red Bull Crashed Ice has touched down in over 10 countries around the world and the sport's popularity continues to explode. The competition reached new heights in 2013, drawing over 300,000 spectators internationally over the course of five World Championship races last year alone.
Red Bull Crashed Ice Newsroom
The Red Bull Crashed Ice Newsroom (redbullcrashedicenewsroom.com) allows media partners to view, retrieve, display, and share hi-res photos, recordings and moving images of every Red Bull Crashed Ice stop, completely free of charge.
For more news and content including media accreditation, please visit the newsroom at www.redbullcrashedicenewsroom.com. Throughout every Red Bull Crashed Ice event, results are also posted in real-time to www.redbullcrashedice.com/results.
Official Website: www.redbullcrashedice.com
Webcast: www.redbullcrashedice.com | www.redbull.tv
Facebook: www.facebook.com/redbullcrashedice | #crashedice
Twitter: www.twitter.com/crashedice | @crashedice #crashedice
Instagram www.instagram.com/redbullcrashedice | @redbullcrashedice #crashedice
English speaking media, please contact:
Rosie Shipton
(416) 574-3211
[email protected]
Emily Palley-Samson
Red Bull Canada
(416) 894-8176
[email protected]
French speaking media, please contact:
Marie-Michelle Gagné (Quebec)
(418) 561-6762
[email protected]
Dominic Simard (Montreal)
(514) 942-1397
[email protected]
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text:
Ask Ari
By Ari LeVaux
Q: Dear Ari,
Our little flock of backyard chickens just started laying, and now I'm looking for a way to cook the eggs that doesn't hide the flavor with spices and vegetables, like a frittata does. I'm looking for a simple recipe that highlights their bright yellow yolks and creamy flavor.
—Chicken Farmer
A: Welcome to the world of egg-snobbery. I feel bad for anyone who invites you over for breakfast if they don't have their own flock. Ditto for the restaurant servers who bring you a three-egg breakfast, and anyone else within earshot. Everyone's going to have to listen to how yellow the yolks are in Buttercup's daily masterpieces.
Sergio Salvador salvadorphoto.com
Restaurant Review
Pepper's Ole' Fashion BBQ
Barbecue for the soul
By Ari LeVaux
If you're from the Deep South, the food at Pepper's might remind you of what you eat at family reunions. But this stuff is probably better. It's high-end backyard food, at home on paper plates. Rolls of paper towels adorn every table, Kool-Aid flows, there's a selection of hot sauces and smoke is in the air.
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Kombat Kitty at Stoneface • 7.29.2016
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Ratings based on 118 Verified Reviews
They paid and stayed. We double-checked.
4.4 Room cleanliness
4.2 Service & staff
4.2 Room comfort
3.8 Hotel condition
Expedia Verified ReviewsThey paid and stayed. We double-checked.
by A verified traveler
Place on the BayPosted Jun 21, 2016
Pros: It is clean and well situated to a variety of amenities and attractions.
Cons: Restaurant facilities, breakfast.
Location: Central to the beach, restaurants and other attractions.
The hotel is clean and comfortable and is well situated for both the beach as well as a variety of shops and restaurants and bars. It is also reasonably close to Table Mountain, Cape Town and the Victoria Wharf as well as other sight seeing attractions. At the time of our visit the elevator was out of service and we had to use the back stairs to access our room. For breakfast you will need to go out to a restaurant as this hotel does not offer food. Also there is a "Penthouse" available at what seems like reasonable rates but we were not aware of this until after check in. Maybe worth the effort.
by chris from uk
stay at the bayPosted Apr 27, 2016 on Hotels
20 paces from the nightlife of Caps Bay- but suprisingly quiet location too Staff helpful and friendly. good parking
by Louis from PRETORIA
PLACE OF DISAPPOINTMENTPosted Apr 22, 2016 on Hotels
by Joanne from Johannesburg
LovelyPosted Apr 7, 2016 on Hotels
Lovely and relaxing. Will visit again.
by A verified traveler
Posted Mar 30, 2016 on Hotels
by A verified traveler from Hertfordshire
A week in Cape TownPosted Mar 28, 2016
Pros: A very comfortable quiet apartment, very well equipped.
Location: Great location. Excellent full day trips to a) the winelands and b) Cape Point and Kirstenbosch Botannical Gardens
Wonderful location on the seafront at Camps Bay. Excellent atmosphere and great views with Table Mountain and Signal Hill right behind. Lovely sandy beach. Lots of good restaurants within yards of the hotel.
by Jarl Ivar from Oslo
Camps Bay; must seePosted Mar 16, 2016 on Hotels
Camps Bay er et flott område med gode restauranter og barer langs hele strand promenaden. Et "must see" i Cape Town
by Anwer from ver
Posted Mar 13, 2016 on Hotels
Could have got much better accommodation for the kind of money i paid
by Mikael
Posted Mar 10, 2016 on Hotels
by Pat
Lovely stay at Place on the Bay!Posted Feb 27, 2016 on Hotels
We had a lovely stay at Place on the Bay. We were in a studio room with kitchen and bathroom. The room looked over the beach but also the road and therefore it was very noisy both at night and in the morning and the light from above (the blind let in far too much light) could have been improved. I must say though that the staff were very good and couldn't be faulted and the parking was brilliant.


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Downtown Waukesha becomes a wee more Irish with Clarke 'pub'
Restaurant still on schedule to reopen in September
Brittny Helgestad would stroll through downtown Waukesha with her husband and stare inside the vacant Clarke Hotel restaurant and bar window in downtown Waukesha.
"We were always out looking in the window," Helgestad said. "It would be kind of depressing."
The 33-year-old's mood was more optimistic on this night.
Three days after the bar reopened as The Clarke Irish Pub in the heart of downtown at the Five Points on Main Street, Helgestad was on the other side of the window sharing laughs, conversation and drinks with her friend, Colleen Wittmann of Milwaukee.
For Wittmann, the new hotel pub drew a favorable comparison to one of the owner's other Irish pubs.
Where County Clare in Milwaukee has "more hustle and bustle," Wittmann, 30, liked the Waukesha pub's "relaxed" atmosphere.
Sitting nearby them were Dave Andera of Muskego and Rick Marciniak of Delafield.
The two men, who were enjoying a couple pints of Guinness, are regulars at the Nice Ash Cigar Bar across the street in downtown. Now, they said, they have a second spot to meet.
"Downtown Waukesha needed something like this to ignite it," Andera said. "It's a perfect complement to Nice Ash. This will draw from a wide radius where people will drive 10 to 15 miles. Every downtown needs that. Taylor's People's Park (restaurant) does that, too. So now Waukesha has several."
Part of 'Irish' family
Andera and Marciniak both had high praise after one visit to the pub because they're familiar with many of Harp & Eagle Ltd.'s offerings.
The Clarke Hotel is the latest acquisition for Harp & Eagle Ltd., which operates Irish-themed hotels and restaurants across the state, including County Clare in downtown Milwaukee.
"I'm real excited that they're here now because they run a great business," Andera said.
Harp & Eagle Ltd. bought The Clarke Hotel for $1 million this spring. In turning the bar into an Irish pub, the firm hopes to spark new life into the overall operation.
"We just want to bring a little County Clare over to Waukesha," said bar manager Paul Ward. "I always say it's like the Clare with a 'k.' We got this wonderful, wonderful space, right at the Five Points. You couldn't ask for a better spot."
Ward is coming over from County Clare. He worked there for 14 years — the last 10 as an assistant general manager and bar manager.
Ward said The Clarke Irish Pub will separate itself from other establishments in the city — he reiterated many times that it's not a bar, but a pub, which is short for "public house" in Ireland.
"You come in here and strangers are friends you've yet to meet," Ward said. "This is a pub. That's where everyone gathered to meet. That's where the politicians and the farmers all gathered to talk business, the week's affairs."
Ward said the difference between bars and what The Clarke Irish Pub is offering is clear.
"We offer an environment to immerse yourself in," Ward said. "It's more about soaking in the Irish charm and hospitality and having a drink when you're doing it and talking to the bar staff to a level to where you can have a conversation."
In his early conversations with people from Waukesha, he is reminded of home. Ward was born in County Clare, a county located in Ireland's mid-west region.
"When I came to Waukesha I was taken aback because it really reminded me of Ireland," Ward said. "The people and how friendly everybody was. Not to take away from Milwaukee, but it's a big city. I didn't have quite the same welcoming, where people were saying 'We want you to succeed.' This is great."
Restaurant on schedule
Not to be forgotten is the restaurant, which is expected to open next month.
Ward said he plans on having live music, including Irish tunes, in the restaurant, which will also have the same menu as County Clare's.
For Wittmann, that's exciting.
"It's good home cooking," she said.
New furnishings still have to be installed as well as new light fixtures in the restaurant. Dennis Radtke, the owner of Harp & Eagle Ltd., has been remodeling the restaurant and pub over the last few months. The restaurant and pub have received a paint job, complete with Irish sayings imprinted on the wall.
Ward said a grand opening of the pub and restaurant will take place after the restaurant opens.
Returning to city
While the restaurant is still looking for new staff, David Seidner is a familiar face behind the bar.
He previously worked in the bar under its previous names, The Black Trumpet and D Mo's Italian Pasta and Chop House. Seidner has been working at North Star American Bistro in Brookfield since D Mo's closed almost three years ago.
But it didn't take long to sway him to return.
"As soon as it was sold, the hotel's general manager contacted me because he knew I would be interested in coming back," Seidner said. "I've been waiting the whole time to come back. I'm so happy to be back."
Seidner said it was emotional reopening the doors on Aug. 11.
"The first night I saw some old regulars who used to always stop by," Seidner said. "It was very heartwarming that they showed their support."
In the meantime, remodeling continues inside and suggestions are always open at the pub.
"It will be a spectacular bar when they get through," Marciniak said. "It doesn't feel like Ireland right now, but it will."
At a glance
What: Clarke Irish Pub
Where: 314 W. Main St., Waukesha
Hours of operation: 3 p.m. to midnight Sunday and Monday; 3 p.m. to 2 a.m. Tuesday through Saturday
Coming soon: An adjoining restaurant with a menu that will model the County Clare in downtown Milwaukee will open within the next month
More from News and Features
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RatingRate me!
4 cup raw peanuts
3 tablespoon olive or canola oil
a pinch sea salt
squirt agave nectar
Recipe Directions
Place all ingredients in the Vita-Mix container. Start at around Variable 3, and gradually increase the power. Insert the tamper through the lid. Use the tamper to push the nuts into the blades. Stop every once in a while to test the butter with a spoon, for desired texture. Do not process it for too long or the mixture will over-heat. You can tell when it's getting too hot…
Anne's ThoughtsBy Anne
So. Good. The texture is just like SAD peanut butter!! GREAT for alive pb&j sandwiches! Make a batch of mild-flavoured bread or crackers, some raw jam…add it all together…and VOILA! You've got a very satisfying snack or meal. Nothing like a good pb&j sandwich to bring your emotional state to a content, peaceful level… Peanut butter and jelly. The world's most divine soul mates ;)
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School of Seven Bells' "I L U" and Its Phantogram Remix, Catch Both Bands in Miami
A couple weeks back, we introduced you to Active Child, the opening act for School of Seven Bells' upcoming Miami show at Grand Central. But we were so busy geeking out over his choral harmonies and harp-plucking that we glossed over the main event itself.
So let's correct that: School of Seven Bells is very much deserving of attention for its ethereal, female-fronted take on synth pop. The technical backbone of the Brooklyn threesome is provided by Benjamin Curtis, former guitarist of the feedback-filled space-rock act Secret Machines.
From his old band, he's carried over his textural obsessions, but this time pushing his love of reverb and delay through electronics as often as strings. The real flavor, though, comes from twin frontwomen Alejandra and Claudia Deheza. In a departure from the usual, the reedy brunettes write their lyrics before Curtis crafts any music, leading to relatively word-dense songs whose structure forms a real narrative arc. A School of Seven Bells song is a moody slice of life, with a wistful feeling that can recall greats like New Order, but with less aggressively dance-y tempos.
On its first album, Alpinisms, the band's stabs in this direction could sound a little half-formed and often threatened to float into the clouds. But its sophomore effort, Disconnect From Desire, showed a serious maturation, and the band's latest material has taken on a pop sensibility -- a very good thing here.
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For a bonus, also check out a remix of the song by Phantogram, an upstate New York guy-girl duo that specializes in a sort of psychedelic, electronic trip-hop revival blend of guitar and keyboards. Check it out yourself when the band plays its Miami debut this Saturday at the weekly Get Some party at Electric Pickle.
Download: School of Seven Bells - "I L U"
Download: School of Seven Bells - "I L U (Phantogram Remix)"
Phantogram. 10 p.m. Saturday, October 2. Electric Pickle, 2826 N. Miami Ave., Miami. Tickets cost $10 in advance from wantickets.com. Age 21 and up. 305-456-5613; electricpicklemiami.com.
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I have a Ruby webapp that caches some frequently used information in a lightweight layer, but there are times at which I want to reset the cache without restarting the entire process.
Before I started using Unicorn, I had a known list of ports that I could send a special HTTP request to reset the cache on each instance. However, under Unicorn, the Unicorn process handles all the HTTP requests and passes them off to the children processes individually.
Under this model, is there a simple mechanism to send a message to each of the launched instances to reset their caches?


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With Hanley Ramirez sidelined until Mid-May with a thumb injury, the Los Angeles Dodgers came into the season prepared to use the light-hitting Justin Sellers as their regular shortstop.
MLB Rumor Central: C.J. Cron returning to Angels earlier than expected?
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Wednesday, May 24, 2006
News staff writer
May 10, 2006
The United Way of Hood River County announced a record level of funding to area organizations and agencies.
"For the second year in a row, people in Hood River County have stepped forward with record donations and contributions," stated United Way Board President Paul Blackburn.
"We are very pleased to announce the award of over $90,000 to 17 agencies. These dollars will allow those service providers to dedicate more of their time to fulfilling their missions, and less time trying to make ends meet."
Several of this year's recipients have historically received funds from United Way, including Hospice of the Gorge, Next Door, Inc.'s New Parent Services and the Columbia Gorge Center, among others.
First-time recipients include the Next Door's Independent Living Program and Mountain Orchard Academy and Start Making A Reader Today (SMART).
Allocations Committee Chair Becca Sanders observed, "The funding requests we received were all very worthwhile. It's unfortunate that we can't fund them all, but are very pleased to be able to increase overall funding again this year due to the generous support from the community."
Agencies receiving United Way allocations, with amounts received in parentheses, are:
* New Parent Services ($8,100);
* FISH Food Bank ($4,800);
* First Book ($2,000);
* Columbia Gorge Center ($11,500);
* Big Brothers/Big Sisters ($5,000);
* Independent Living Program ($6,042);
* Next Door Inc. Youth Crisis Shelter ($3,000);
* Pioneer Potlatch ($4,660);
* Providence Community Caregivers Faith In Action ($3,040);
* Mountain Orchard Academy ($3,000);
* Eastern Oregon Support Services Brokerage ($1,250);
* Hospice of the Gorge ($10,095);
* Nuestra Communidad Sana ($4,000);
* Girl Scouts ($5,060);
* CGCC Adult Literacy Program ($900);
* American Red Cross ($14,000).
To donate or to get involved with United Way, contact Barbara Briggs at P.O. Box 2, Hood River, OR 97031, or phone (541) 386-6100, or e-mail: firstname.lastname@example.com
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