text:
UNFPA, Cross River government fight VVF with new repair centreUNFPA The United Nations Population Fund (UNFPA) has established a new centre in Calabar, the Cross River capital, to repair cases of Vesico-Vaginal Fistula (VVF) in the state. Vesico-vaginal fistula is regarded as a hole that develops between ... The Guardian Nigeria, 2 weeks ago
Meeting organised to review UNFPA goals, programmes - Times of Oman, 2 weeks ago
UNFPA working with partners to achieve objectives - Oman Observer, 2 weeks ago
519 images for united nations population fund
Population Day: Nigeria, Others Urged to Invest in Teenage Girls
Many teenage girls in Nigeria need help Abimbola Akosile The United Nations has called on leaders and communities in Nigeria and other member countries to focus on and stand up for the rights of teenage girls, particularly those who are poor, ...This Day Online, 2 weeks ago Daily Current Affairs - 11th and 12th July 2016, Monday and Tuesday PaGaLGuY, 1 week ago World unites to empower women and girls through education Al-Araby Al-Jadeed, 2 weeks ago UN urge governments, businesses, civil society to support in teenage girls Cihan Haber, 2 weeks ago
More from: MedIndia, MedIndia...and 24 other sources
Half of Indian Women Get Married Before 18 Years: United Nations Population Fund
Adolescents (10-19 years) form 21% of India's population, of which adolescent girls constitute 48% (115 million). A third of the world's child brides are in India with about half of Indian women having married before they turned 18, said United ...MedIndia, 2 weeks ago India among 10 wealthiest countries; average Indian remains poor Rediff.com, 1 month ago The great Indian water walkathon Sify, 1 month ago 80% drugs to combat AIDS supplied by India: Nadda Deccan Herald, 1 month ago
South Sudan: UNICEF delivering life-saving aid to population displaced by fighting in Juba
MIL OSI Source: United Nations 2 Press Release/Statement: Headline: 14 July 2016 The United Nations Children's Fund (UNICEF) and partners are providing urgent life-saving assistance to thousands of people displaced by last weekend's heavy ...Foreign Affairs.co.nz, 1 week ago United Nations creates education fund for refugee children Asian Age, 2 months ago
FGM is child abuse says UN agency
The head of the United Nations Population Fund has branded female genital mutilation (FGM) child abuse. It is the first time that executive director Dr Babatunde Osotimehin has described the practice as such. He said: There is absolutely no ...RCM.org.uk, 1 week ago Majority oppose female genital mutilation in countries where practice persists UN agency Foreign Affairs.co.nz, 1 week ago FGM is child abuse, says UN Population Fund chief News EasyBranches.com, 1 week ago FGM is child abuse, says UN chief BBC, 1 week ago
Clothing brand raises awareness about maternal health
Clothing brand United Colors of Benetton (UCB) and the United Nations Population Fund (UNFPA) have come out with a joint campaign titled "Safe Birth Even Here", at the World Humanitarian Summit. It aims to spread awareness about women's health during ...Prokerala, 2 months ago
UNFPA reports say 46, 000 Namibian teenagers fell pregnant in 2013
A UNFPA report said more than 46, 000 teenage girls fell pregnant in Namibia in 2013. The United Nations Population Fund released the report on Monday in Namibian capital Windhoek during the World Population Day. According to the report, 20, 000 ...China.org.cn, 2 weeks ago 127 Namibian teenagers fall pregnant daily Namibian, 2 weeks ago XINHUA - UNFPA reports say 46, 000 Namibian teenagers fell pregnant in 2013 Namibia Press Agency, 2 weeks ago
Liberia: Give Teenage Girls Power
The United Nations Under-Secretary-General and Executive Director (ED) for the United Nations Population Fund (UNFPA), Dr. Babatunde Osotimehin, is urging every stakeholder to allow their teenage girls to have the power to make their own decisions. ...AllAfrica.com, 2 weeks ago World Population Day: UNFPA executive director urges governments to invest in teenage girls Newspic Ghana, 2 weeks ago
Alarm over teenage pregnancy in Liberia
KONO KISSI in Dakar Tuesday, July 12 2016at 18:02 comment The United Nations Population Fund (UNFPA) has urged Liberia to pay serious attention to teenage pregnancy in the country. The UNFPA Liberia Country Representative, Dr Oluremi ...Africa Review, 2 weeks ago Pregnancy multivits unnecessary for most: experts Manila Bulletin, 2 weeks ago UNFPA Official Says Teen Pregnancy Still On The Rise In PH; Calls For Full Implementation Of RPRH Law PageOne.ph, 2 weeks ago
Sierra Leone: Sierra Leone Ranked 15th Highest in Child Marriage
United Nations Population Fund (UNFPA) Country Representative in Sierra Leone, Dr. Klim Eva Dickson, has disclosed that Sierra Leone was ranked 15th among countries with the highest rate of child marriage in the world, with nearly 40 percent of ...AllAfrica.com, 2 weeks ago There has been steady increase in Sierra Leone's population …UNFPA Rep Newspic Ghana, 3 weeks ago Sierra Leone ranked 15th highest in child marriage Dr. Klim Eva Dickson Newspic Ghana, 2 weeks ago
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Choice of 10 Language Courses£19 instead of £100 (from E-Careers) for an online language course – choose from 10 languages inc. Spanish, French & German and save 81%
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29, Redwood City, CAI like playing most all sports including pick-up basketball, skiing (20 days at Lake Tahoe one year) and tennis. I also enjoy traveling (5 continents so far), eating flavorfu...
30, San Mateo, CAI would describe myself as a pragmatist. Most passionate about living a meaningful life and I am continuing in that journey through various experiences and traveling. I sort o...
80, Belmont, CA"The world is alive with the grandeur of God" (-Hopkins). The love and humor of God and the incarnation of Christ are vibrantly evident in everything, including my sons' busy ...
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44, San Mateo, CAI am a very simple person who loves every simple things in life. "God-fearing" is what best describes me as a person. I was born and raised Catholic and studied in Catholic I...
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...Currently I am a French Adjunct professor at a local university and a number of community colleges. During my long teaching career in Europe, Africa, and the United States I have taught different French courses at beginner, intermediate, and advanced levels. In addition to French language, I have also taught French Business and French Civilization.
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have been an educator for 11 years and have both lived and worked in Paris during
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...I am currently teaching adult group and private classes as well as at the college level (Columbia University). I am of mixed Italian/French and Spanish background and have studied in Spain, France, and Italy. I am fluent in the major Romance languages and speak them with a native and neutral accent. Recent experience has also included High School and Middle School.
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text:
Wednesday, October 04, 2006 by: NewsTarget
Tags: health news, Natural News, nutrition
All refer to fuel that's made from bio-produced materials such as plants. Chengci Chen (pronounced Chen-see Chen), an assistant professor of cropping systems at the Central Agricultural Research Center at Moccasin, Mont., and his collaborators are investigating Montana's potential for producing biofuels using "biomass," which refers to all biologically produced materials like grains, straw, hay, trees and fruits. He and his collaborators are working on a project to evaluate the ethanol production potential of various straws, hays, and silages in Montana.
People can make fuel from many kinds of plants, though over 90 percent of ethanol made in the United States comes from corn grain. However, other sources of ethanol are needed, because even if the entire United States' corn crop was used for ethanol, it would meet only 10 percent of the country's fuel needs.
So researchers are looking for new sources for ethanol. Since the jury is still out on what combination of sources will be best to replace petrol, Chen is working with sources that will be more universally available -- especially in Montana.
Chen is working on the issue from two directions. First, he is looking at how to maximize the volume of Montana crops or their residues with less input. At the same time, he is looking for the most efficient enzyme to break down the biomass into sugars and also looking at microorganisms that can ferment the sugars into fuel.
Daniel Kammen, director of the Renewable and Appropriate Energy Lab at the University of California at Berkeley, said in a recent email that rapid technological advances in the production of such cellulosic ethanol are contributing to its tremendous potential as an easy-to-use fuel in conventional vehicles.
How best to bring that tremendous potential to Montana is just what Chen and his collaborators are researching.
"If we use grass and straw, you can find the stock everywhere," Chen said. "It is widely available in many regions of the country, rather than being limited to the Corn Belt, and it has the potential to have higher production in Montana."
The United States is facing increasing energy challenges. President Bush's proposal for additional clean-energy research in his State of the Union Address acknowledged the need for extensive research in biofuel, and the U.S. Department of Energy announced this month an ambitious research agenda for developing cellulosic ethanol. The Department of Energy called it in a news release "a renewable, cleaner-burning, and carbon-neutral alternative to gasoline" and "an economically viable transportation fuel."
"Montana farms produce 10 million tons of wheat and barley straw that are typically left in the field. An additional five million tons of hay are produced annually," said Dave Wichman, superintendent of the Central Ag Research Center "The advantage of using annual farm crops for ethanol production is that farmers can produce biomass with conventional crops and equipment, and can alternate crop production for energy, food or feed," he added.
In areas with irrigation and enough heat, a double-cropping system with winter cereals and warm season grasses like winter triticale and sweet sorghum, can be adopted.
"The biomass production increases by as much as 50 percent using this system compared to a single-cropping system," Chen explained. "Even perennial grasses like switchgrass might be grown on marginal lands or lands retired from the Conservation Reserve Program."
Chen is working with scientists at the Biological Engineering Department of North Carolina State University to screen chemicals and enzymes that pretreat and convert biomass into sugars.
"Biomass energy can contribute to cleaner air through reduction in greenhouse gas emissions. It can alsoimprove rural economies, and reduce energy dependence on foreign petroleum oils," said Ralph Peck, director of the Institute for Biobased Products at MSU. The institute has funded Chen's research after receiving a line-item appropriation through Sen. Conrad Burns, R-Mont.
"One of our goals is to make the new ethanol production methods from biomass competitive," Peck said.
Contact: Chengci Chen email@example.com 406-423-5421 Montana State University
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Northumbria University athlete Charlie Myers narrowly…
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All of our sports teams compete under the name Team Northumbria which symbolises excellence, commitment and success. We have a long and distinguished history of providing athletes in all sports with the highest levels of coaching and other support services to ensure that they are on top of their game.
BUCS #WeCanPlay featuring Alice Harkness Video credit: BUCS
Northumbria Sport Internships - S&C Northumbria Sport Volunteering offer a whole range of volunteer and funded intern positions across Team Northumbria's Support Services. Each…
Team Northumbria Team GB and Team Northumbria Super 8's athlete Peter Bakare talks Team Northumbria
Myers Narrowly Misses Qualification
Thu 21st Jul 2016 : 18:11
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We have improved and re-released our multi-click polygon and rectangle search tools under 'Display Map'. Along with our recently released Multi-Area Draw search, these tools now allow you to search multiple areas at once.
Just Released – Recent Search Widget
Tech Tip: Draw Tool Isn't Showing
A few members have reported that the new MLS draw tool icon is not appearing when they bring up the "Display Map" search area. After testing and exploring the issue, we learned that some browsers are showing the old polygon icon rather than the new draw tool icon. The new draw tool looks like this:
If you see the old polygon tool instead, then you will need to clear the cache in your browser; this will resolve the issue quickly. For step-by-step instructions on how to clear your browser cache, please visit:
Clear cache in all major browsers.
Or, visit our recent Tech Tip: Browser Settings (improve your experience on the MLS)
We are always happy to help you over the phone as well. Please give us call at 801-676-5400 between 8AM and 5:30PM Monday through Friday, or email us at firstname.lastname@example.com.
Map Search: New Draw Tool
Yesterday afternoon, we released an update to UtahRealEstate, upgrading the Polygon map tool with a new, easier to use Draw Tool.
With this tool, you no longer need to click individual points on the map. Instead, select the tool, then click and hold the mouse button while drawing on the map. Release the button to complete the selected area.
You can draw multiple areas on a map – a big advantage over the old polygon tool. If you wish to clear the map and start over, click on the map tool with the red X, which will clear the map without clearing the other search criteria. Also, as the new draw tool can draw any shape on the map, we have eliminated the rectangle tool.
We also have a video that shows the basics of this new map tool. Note that the icon was changed to the pencil icon shown above: Map Search – Multi-Polygon Tool
You can find more information and guides to UtahRealEstate.com in our Tech Tips, Training Videos, and our Help section. We also have training classes available in person and online at Praedo.com (click on Continuing Education, and look for the UTRE free classes).
If you have any questions, or suggestions for future tips, please contact our Technical Support department at firstname.lastname@example.com, or by calling 1-800-236-1462, between 8am and 5:30pm, Monday through Friday. Thanks!
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We often get calls in our Technical Support department with problems that can be attributed to browser settings or browser cache. In this tip, we will give suggestions to keep your browser running well.
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We are excited to announce that our newest property type, Residential Lease, is now available! Here is a downloadable brochure explaining more: Introducing Residential Lease >>
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If you need to update the credit card used for the autopay service – whether to update an expiration, use a different credit or debit card, or because your credit card number has been changed – you will need to cancel the autopay service in your account, and set it up again. Here is a quick guide to changing the credit card used for the autopay service.
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- 'American Idiot' at EPAC
- Warwick grad producing 'Million Dollar Quartet' at Dutch Apple
- Hello (again), Dolly!
- 'Hello, Dolly!' opens Thursday at EPAC
- 'Somewhereville Station' revisits the 50s and 60s
- St. Patty's musical at Ephrata Main
- Dance, concert will benefit Jamaica missions
- Happy Anniver5ary, St. Boniface!
- Downtown diversity
East Cocalico move police issue forward
ALICE HUMMER Review Correspondent
, Staff Writer
East Cocalico supervisors took several actions which met outstanding requests made by officials in Adamstown, Denver and West Cocalico Township at their Sept. 4 meeting.
Unanimously passed was a resolution introduced by supervisor Noelle Fortna to terminate deadlines for inter-municipal agreements and to extend until Oct. 31, the date by which Adamstown, Denver and West Cocalico Township must notify East Cocalico Township of their intent to terminate service from East Cocalico.
Supervisors unanimously approved putting in writing that they support forming a regional police force with Adamstown, Denver and West Cocalico Township and support forming a regional police commission with equal representation.
"We've already said this," said chairman Doug Mackley.
"Yes, but they'd like us to put it in writing and send it to them," said Fortna.
Supervisors thanked Dr. Ken McCrea, an East Cocalico Township resident and member of the newly formed police board, for his volunteer time to analyze and put together finance information concerning the police pension fund and police budget cost trends. McCrea's information was presented at the first police board meeting Aug. 29. It is also available on the website at co.lancaster.pa.us.
"We intend to have budget numbers in the hands of officials from Adamstown, Denver and West Cocalico Township no later than Sept. 16 and we think it will be before that date," said Fortna.
Sept. 16 at 7 p.m. in the East Cocalico Municipal Building is the next meeting of the police board. Unlike the Aug. 29 meeting, which Lancaster County Newspapers felt did not meet the provisions of Pennsylvania's Open Meeting Law, this meeting will be open to the public.
Several residents, from all municipalities served by the East Cocalico Police, expressed satisfaction with the East Cocalico Police and the supervisor's actions to support regionalization, take former deadlines off the table and supply budget figures.
"It's time to move on, cooperate and get to work on this issue together," said Denver councilman Steve Binkley.
In other business:
Supervisors thanked the Smokestown Fire Company for hosting the meeting.
Supervisors approved four waivers, with recommendations and considerations, for the Hollinger tract, located at 755 White Oak Road. The project involves proposed reconstruction of a single family dwelling and a detached accessory garage structure, plus related driveways, patios and a playhouse.
Police Chief George Beever reported that an officer, while investigating an incident at 835 Galen Hall Road, discovered 11 marijuana plants growing. The resident was charged with manufacturing marijuana.
Supervisors renewed the township's docStar contract for 2014 at a cost of $1,685.
Supervisors authorized amending the draft zoning ordinance with comments received.
About Ephrata Review
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Witness Civil War skirmishes and hear stories about the war...
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Ephrata Borough Police Department reported the following: THEFT: Police filed...
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Editor, Record Express, As a former legislator from Lancaster...
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Mark Rivera, Customer Retention Manager and CJIS Security Compliance Officer with Vigilant Solutions, served for sixteen years with the Maryland State Police, retiring at the rank of First Sergeant with thirteen of those years at the supervisory and command level. He holds a Master of Science Degree in Management from The Johns Hopkins University and Secret clearance through the FBI, Baltimore.
Sgt. McLean, 38, was shot in the head Friday by Ricky Don McCommas, 49, as he answered a disturbance call in a subdivision outside Granbury. He died on Saturday. McCommas fled to Granbury and was fatally shot outside City Hall after wounding Granbury Police Officer Chad Davis, who was released from a Fort Worth hospital on Monday afternoon and attended McLean's funeral in a wheelchair, flanked by officers.
A loving father with two special-needs children, Sgt. McLean was described as someone who made people laugh whether he was on duty or off.
Members of the Hood County SWAT team donned red bandannas for Sgt. McLean—a team member who always wore one around his neck, much to their commander's chagrin. SWAT team members kneeled in front of the casket and served as pallbearers, carrying the casket off the field.
Read the full Fort Worth Star-Telegram story.


text:
Fleece Friday: Take 15% off 1+ yards of Fleece Fabric Through 11:59 PM EDT July 29th.
Preview scale: 8.0 x 8.0 inches

Change DPI Base size is 150
Designs by ccreechstudio
nature (38941),
flower (18885),
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holiday (9293),
illustration (4281),
drawing (2878),
pen and ink (577),
b & w (452),
poinsettia (143),
botanical illustration (72)
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ccreechstudio says:
Thanks very much, Rhonda! Great idea about the patchwork projects. I deliberately did the design in a straight block pattern.
Posted about 5 years ago.
rhondadesigns says:
Wow! Carol, I can almost feel the velvety texture of these beautifully drawn poinsettias! This would be a lovely feature fabric to use in patchwork projects.
© 2008-2015 Spoonflower Inc


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Should the Autopsies of the Granite Mountain Hotshots Be Kept Under Wraps?
The "deployment site," where the 19 firefighters died, is just beyond where the yellow line ends.
For some reason(s), Yavapai County Attorney Sheila Polk believes that the autopsy reports of the Granite Mountain Hotshots, which are public records, should not be released.
The Associated Press, one of the media organizations that requested the documents, reports that Polk's response claimed the privacy interests of the Hotshots' families override the public interest of the documents.
Autopsy reports are usually released to media outlets without anyone batting an eye, and it's unclear why the county believes that these autopsies, as well as photos of the scene, need to be kept from the public.
Maybe there's something to hide in there? No one will ever know, without a court order.
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Catering Sales Supervisor*. Established in Chicago in 1991, *Corner Bakery Cafe*....
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Completion of any task requested by a supervisor or member of the Aramark management team. Must be trained to safely operate all kitchen equipment (choppers,...
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Performing basic cleaning tasks as needed or directed by supervisor. Staying updated on current menu choices, specialties and menu deviations, knowing if the...
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This person acts as a liaison between the kitchen and dining room staff, and needs to be comfortable dealing with both groups of people under stressful...
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Disinfect kitchen and bathroom countertops and sinks. Complete checklist for each work area and return to Maintenance Supervisor....
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Front of House & Kitchen Restaurant Manager:. Experience as a supervisor in a full service restaurant. EL ENCANTO Mexican Restaurants is seeking experienced...
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This position works under the direct supervision of the Team Supervisor. Prepare and assist with the preparation of meals and kitchen clean up....
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LOS ANGELES — There's just one question about the announcement that Chuck Berry is the Rock and Roll Hall of Fame and Museum's honoree for the 17th installment of its American Music Masters series weeklong tribute and career celebration this fall: How did it possibly take 17 years for the Rock and Roll Hall of Fame to get to Chuck Berry?
If the pioneering singer, songwriter and guitarist, 85, isn't the father of rock 'n' roll, the burden of proof clearly is on anyone making a case for someone more deserving of the title. Berry was among the inaugural class of 10 inductees into the Rock and Roll Hall of Fame when it opened in 1986, and in the words of Rock Hall President and CEO Terry Stewart in the statement announcing his selection, "Chuck Berry created the language of rock 'n' roll. We stand on his foundation and we are thrilled to honor him and welcome him to Cleveland."
As rock poet, singer and songwriter Leonard Cohen put it earlier this year when he and Berry were selected as the first recipients of PEN New England awards for song lyrics of literary excellence: "If Beethoven hadn't rolled over, there wouldn't have been room for any of us. All of us are footnotes to the work of Chuck Berry."
In any case, Berry's music will be saluted in "Roll Over Beethoven: The Life and Music of Chuck Berry" encompassing a tribute concert at which the man himself is slated to perform Oct. 27 after a week of interviews, panel discussions, films and academic and educational programs. More details are available at the hall's website; information about the lineup and tickets for the tribute concert will be distributed by way of an e-newsletter.
The American Music Masters series, presented by the Rock Hall in conjunction with Case Western Reserve University, began in 1996 with a program honoring folk music giant Woody Guthrie and has since explored the life and careers of such musicians as Jerry Lee Lewis, Les Paul, Lead Belly, Sam Cooke, Aretha Franklin, Janis Joplin, Fats Domino and Dave Bartholomew.
Blesst Chest "Blesst Chest Theme Song" (audio) (premiere) // Music
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"The symbols that the artifact in Spirits of Xanadu uses are esoteric -- at least for the average Western gamer. It is Chinese culture reflected back at us through the lens of alien understanding.READ the article


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Target Canada reveals new partnership with interior designer
The shadow of Target Canada's John Morioka is cast on a company-branded backdrop, as the chain shows off its brands and design partners at a showcase in Toronto in this January 2013 file photo. (Chris Young/THE CANADIAN PRESS)
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Published Wednesday, August 13, 2014 8:03AM EDT
TORONTO -- Target Canada is poised to embark on yet another design collaboration with homegrown talent.
The retailer has announced a long-term partnership with Sarah Richardson slated to launch next year.
The interior designer and HGTV personality will be teaming with Target Canada on a line of home decor set to arrive in stores beginning in the fall of 2015.
Target Canada is set to expand its Beaver Canoe home decor offerings and add sleepwear and slippers. The Beaver Canoe brand is a part of Roots Canada.
Target Canada also plans to boost its maternity apparel offerings with the addition of U.S. women's fashion line Nick & Nora in 2015. A plus-size line will also be introduced early next year.
The moves are among several initiatives the company has announced in an effort to bolster its business performance north of the border. Since its March 2013 launch, the discount retailer's first foray outside of the U.S. has experienced its share of rough patches. The retailer was initially faced with high expansion costs and disappointing sales as Canadian shoppers complained about near-empty shelves and notably higher prices than at U.S. Target stores.
On Aug. 21 at 9 p.m. ET, the retailer will also be staging a fashion show open free to the public as part of the Montreal Fashion and Design Festival. In addition to highlighting key trends for fall, the showcase will also include pieces from Altuzarra for Target, the retailer's designer collaboration with the luxury women's ready-to-wear brand. The collection is slated to launch on Sept. 14.
The Minneapolis-based retailer has 130 stores in Canada.
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Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Written by Jes Hathaway
Wednesday, 27 July 2016
When you walk down Midden Way toward the Damariscotta River in Damariscotta, Maine, on a morning like this one (sunny, dry, high 70s), it's easy to wonder why we don't all grab up a Maine oyster lease and start planting the water with beautiful bivalves.
The cove is calm and inviting, the 26-foot aluminum skiff is wide open to the morning sun and a gentle breeze. We ease through the water among arcs of oyster-laden floating cages. What's not to love about this line of work?
And then I see Dave Cheney, a former lobsterman and owner of the Johns River Oyster Co., start to haul his traps. Cheney, 46, is no slouch. He braces his legs against the low gunwale, and his broad shoulders hover out over the outside edge of the trap as he seizes it to wrestle it aboard. I could probably do that. Once or twice.
And in that moment, I also remember that these perfect summer days are fleeting. "Six months of the year, this is the perfect job," Cheney says.
Despite the fact that long Maine winters make for hard work, Cheney runs his operation year-round. "Oysters don't grow past Columbus Day," he says. "When the water gets below 41 degrees, they stop pumping." The bivalves then essentially go dormant for the winter, which creates a ridge in the shell, not unlike a tree ring, between seasons of growth.
At that point, he sinks his seed traps in the Damariscotta so they float below the ice. Then he moves any market-ready oysters to his lease in Johns River, which doesn't ice over like the cove. It takes about 15 months for Cheney to grow a market-size oyster, but he likes to let the mature oysters soak in the Johns River to develop flavor.
"I just wanted a unique taste," says Cheney. "The Johns River has a higher salinity and a different phytoplankton" than the Damariscotta, he explains.
The Damariscotta River is famous for its oyster production, both for the numbers it is capable of producing and the quality. According to Cheney, "75 percent of Maine's oysters come out of this river," a 13-mile stretch of water.
The river's production has a long history far older than European settlers and their modern descendents. Midden Way, the dirt road we traveled to get to Cheney's 3-acre lease, is named for the enormous Native American oyster shell deposits left in the river more than 2,000 years ago. The Whaleback Shell Midden just around the bend was once more than 30 feet deep, making for centuries of compressed oyster shell.
Fresh water comes into Great Salt Bay at the head of the tidal river and flushes the narrows to create a perfect balance of salinity for bivalve production. We glance out over Glidden Point, a renowned local brand of oyster. Across the cove is a 5-acre lease run by Dodge Cove Marine Farm, which produces two brands of oysters. Downriver is a cluster of other oyster producers that feed the burgeoning demand for the halfshell market.
"I have a goal to have my own hatchery when I get older," says Cheney, always thinking of the next step. After a morning on the water getting just a taste of his work, I have a new respect for oyster farmers. Like commercial fishermen, they work long days in all kinds of weather to keep their small business running. But it takes two years to see any kind of return on a significant investment. Eight years after starting his first set of seed in 2008, Cheney hasn't lost the edge of fear you carry with you when your income depends on the whims of nature.
"If you're not sleeping at night, you're probably doing it right," he says. "I'm going to succeed because I'm not going to give up."
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Written by Jes Hathaway
Wednesday, 13 July 2016
Yesterday, a recreational fisherman from Massachusetts had to be rescued after a serious injury from a spiny dogfish shark.
New England commercial fishermen are no strangers to the many pains resulting from spiny dogfish catches. They have spent many years trying to describe the time and effort they put into unclogging nets full of dogs. It was insult to injury when these same aggressive and low-value sharks were being protected (in hindsight erroneously because our data bank was so shallow) by the federal government.
Now news that Brexit may put British markets in turmoil could turn into a boon for New England groundfish draggers and gillnetters. If Britain does withdraw from the EU, the economic separation could depress the value of the pound, which effectively would cause a jump in prices for the cod and haddock they import to feed the demand for fish and chips.
What's cheaper than haddock and cod? Dogfish. And there's plenty of it, and it even carries the MSC sustainability ecolable that Europeans love. What's more, dogfish is the traditional fish for Limey fish and chips and one of the main catches they scooped up off our shores before the Magnuson Act sent them packing 40 years ago.
So what say you, Jolly Old Friend? We've got better fish to fry.
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Written by Jes Hathaway
Wednesday, 13 July 2016
I have a confession to make: I'm not a fan of lobster rolls. This is a risky admission as a Maine resident. But before you throw me to the wolves, allow me to explain: It's because I love the taste of lobster so much that I prefer to enjoy it with as little interference as possible.
I like a tender chicken lobster (under 1.25 pounds) — Homarus americanus, of course — straight from the shell, steamed, not boiled (boiling fills the shell with water, which also washes out some of its delicious fat) — eaten warm, sometimes as is, or with melted butter and maaaaaaybe a squirt of lime.
Of course, if you want to do it right, put a bowl of steamers on the side with a few Maine-grown new potatoes, top it all off with a wild blueberry pie, and eat it at a picnic table nestled into a copse of tall pine trees. The scent of sun-warmed pine needles enhances the flavor of a lobster dinner.
We try to buy chicken lobsters (also called chix), and we usually get a few extras because, well, we're in Maine, so why not? One of our few luxuries is getting to the end of a lobster supper and deciding to have just one more.
If there's anything leftover at the end of the meal, we pull the meat from the shell and stash it in the fridge to make a lobster roll. Mainers are very particular about their lobster rolls. Some like the meat cold, with mayo, celery salt, diced celery, onion, and some call any adornment an unecessary affectation of tourism. But you will always find an authentic lobster roll in a buttered, toasted (or grilled) split-top hot dog roll. If it is missing any of these components, it's just not a Maine lobster roll.
The only way I enjoy a lobster roll is served warm with just butter, and like my steamed lobster, maaaaaaybe a squirt of lime.
If you want to make these at home, I've got good news. Like most fisheries, Maine lobster is enjoying a major leap forward in processing. You can now buy cooked or raw Maine lobster vacuum packed in the freezer section of most grocery stores. Just follow the thawing/cooking instructions on the package.
As for split-top hot dog rolls, I don't know. From what I gather, these are regional. BUT my Trader Joe's does sell them! You can also order a package of them from Hancock Gourmet Lobster Co. here in Maine. They freeze perfectly!
Serves 2
2 1.25-1.5-pound lobsters, steamed or boiled
2 split-top hot-dog rolls
5 tablespoons butter (I use Kate's from Maine)
Optional squeeze of lemon or lime and a sprinkle of roe if you get lucky
Melt your butter in a small skillet, lightly brush the inside and outside of your buns with it and set aside.
Add your lobster meat to the remaining butter and reheat quickly, just enough to warm it up but not overcook it. I like to split my tail down the middle, if it's a new-shell tail. If it's a large tail from a hard-shell lobster, do a rough chop, as well.
Set your warmed lobster meat aside, and toss your buns in the skillet, toasting each side lightly but leaving the inside soft and buttered.
Add your lobster with a nice claw on top, pour the rest of the melted butter over the meat and sprinkle with roe (the red stuff) if you happened to find any. It's like a flavor shot from the ocean. You can spread the rest of your roe on toast and dip it in corn chowdah if you really want to Maine up your day.
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Written by Jes Hathaway
Wednesday, 15 June 2016
I recently stumbled across a recipe I posted years ago for halibut with spring vegetables and risotto. Before kids, my husband and I cooked together most nights. And when I read this recipe, I got a craving not only for fresh halibut but for a chance to prove to myself that we could make something like this on a weekday with two children crowding the kitchen. The reason being that timing on this recipe is best if one person is grilling while the other is stirring the risotto.
I got lucky one beautiful spring night and jumped on making my risotto while the kids played outside. I also had a bunch of Swiss chard that had overwintered in the garden. My husband hopped on the grill and helped me pull this all together in less than 45 minutes.
This simple risotto is easy to make but does require attention. It's worth it, though, to treat yourself to a grown-up version of macaroni and cheese — comforting, creamy and satisfying — that your kids will love, too.
I used Atlantic halibut (Hippoglossus hippoglossus), the largest of all the flatfish. A properly cooked fillet of Atlantic halibut is up there with the best steak I've ever had. There's something about the ribbons of fat in these East Coast flatties that could turn a cowboy into a fish lover. If you're not lucky enough to be able to find fresh halibut, feel free to substitute anything local that can stand up to the grill.
Serves 6
1 1/2 pounds of halibut fillet
1/4 cup olive oil, divided
1 medium sweet onion, chopped
1 1/2 cups arborio rice
6 cups chicken broth
1/2 cup parmesan cheese
2 tablespoons butter
Optional garnishes: parsley, lemon, chive, thyme and parmesan
Brush your halibut in olive oil to coat, then sprinkle with salt and set aside. Pour the broth into a pan and warm over medium-high heat, then keep warm on low.
In a large sauté pan, warm 2 tablespoons of olive oil over medium-high heat, add the onion and sauté until lightly browned. Add a little more olive oil and the arborio, turning the heat down to medium. Stir and cook until the rice is just starting to get translucent at the edges of the grain.
Add a ladle of broth and cook, stirring, until the rice mixture absorbs the liquid. Add another ladle of broth and repeat until the rice is cooked through. In a pinch, you can cook the risotto until it's almost done and set it aside, partially covered. Then rewarm to serve with another splash of broth within 20 minutes. I discovered this is just enough time to clean the slugs off of my garden chard, then chop and steam it.
Start grilling your halibut when you're about 25 minutes away from serving. After your grill is heated on high, oil the grill itself and cook the fish, top side down for 3-4 minutes to get a nice sear (skip this step if you're not feeling confident in your grill maneuvering). Then turn the heat to low, flip the fillet to skin side down, close the cover and cook for another 15-20 minutes. This was a 3-inch-thick piece and took a good 20 minutes on low. You can check for doneness by peeking between the flakes.
When the risotto is cooked through, add the parmesan and stir to incorporate, then add the butter and serve immediately with a squeeze of lemon, some fresh herbs and more parmesan. I like to put my fish right on top.
I love the contrast of vinegar-dressed greens with the grilled fish and cheesy risotto.
Written by Jes Hathaway
Monday, 13 June 2016
We are finishing up our annual business plans here at our home office in Portland, Maine, which always gets us thinking overtime about sectors of growth and constriction in the fishing industry.
I can see points of hope in most parts of the country, along with the ever-present and dire need for more and better data. But what is typically the brightest spot — Alaska — is now engaged in a political maelstrom in Kodiak groundfish.
For years, the North Pacific council has weighed the outcome of applying catch share quotas to the fleet — primarily trawlers, from midwater to bottom. Now as the state faces a steep decline in oil revenue, Gov. Bill Walker has praised the commercial fishing sector, the state's largest private source of employment, and vowed to support the industry. Kodiak's trawlers, however, feel unfairly targeted as a blighted gear type.
Walker appointee Sam Cotten, commissioner of the Alaska Department of Fish & Game, proposed an alternative that would divvy up bycatch quotas rather than catch quotas, which the trawlers have responded does little to eliminate the race to fish, a purported goal of catch shares.
In what is effectively a notation of the negative effects of quota management, the council's discussion paper on the matter claims that its greatest challenge is protecting communities and fishermen from the effects of privatization, "notably excessive consolidation and concentration of fishing privileges, crew job loss, rising entry costs, absentee ownership of quota and high leasing fees, and the flight of fishing rights and wealth from fishery dependent communities."
One wonders how a catch share system could be considered at all if these effects are anywhere on the list of the council's concerns.
Another alternative would create community fishing associations — nonprofits to manage quota in community-based sectors — rather than divvying it up among the industry directly. The description does not sound dissimilar to the Northeast groundfish sectors under the region's widely panned catch share program. I can't say it won't work, but I can say that I have yet to see a quota management system that has successfully sustained vibrant fishing communities.
A natural byproduct of quota management is consolidation. The same council meeting that weighed the alternatives for the Kodiak trawl fleet reviewed the 10-year anniversary of the Bering Sea/Aleutian Islands crab rationalization, which resulted in a nearly 70 percent fleet reduction in the first year alone.
What fishery managers and their federal overseers seem to be missing is that while consolidation might reduce the community's power and economic stability, it does not make the fleet less powerful. When you put more money into fewer hands, you create more powerful fleet owners. Their power and money is more easily channeled into lobbying interests, and suddenly you have a fleet that can sway more legislation and decision making at higher levels.
Catch share management may appeal to those who believe that reducing effort will reduce the political power of fishing fleets, when in fact it does the opposite. If the North Pacific council and Walker are concerned with Alaska's fishing communities, they will find a way to keep small-boat and community-based fleets thriving.
Written by Jes Hathaway
Wednesday, 25 May 2016
It's possible that this salad would be just as delicious without a crepe underneath. But that's the way I first tried it at one of my favorite Wharf Street holes in the wall, a French place called the Merry Table. Their speciality was crepes and other simple French foods.
Crevettes is French for shrimp, a much more elegant name for one of the world's most popular ocean delights. You can cook it almost any way and end up with something tasty. For this dish, full of fresh, summery flavors, I chose to oil poach the shrimp. Before you roll your eyes at the thought, I beg you to try it. If you love fresh shrimp, this cooking method will knock your socks off by preserving the flavor of the shrimp. I use the cooking oil to make my dressing, so there's no waste.
For this, I used South Atlantic white shrimp. I had to shell and clean them, but the results were well worth it. The ingredients may seem odd together — crepes, shrimp, guacamole, asparagus, vinaigrette. But for me this dish is much more than the sum of its parts. The Merry Table is no more, but this dish will live on.
Serves 4
1/2 pound fresh wild shrimp, peeled and deveined
1 cup olive oil
5 ounces mixed greens
1 pound asparagus
8 cherry or Campari tomatoes
4 crepes — I follow Alton Brown's recipe
Guacamole (recipe below)
Dijon vinaigrette (recipe below)
Most crepe recipes require time for the batter to rest. Be sure to build in this time.
Trim and steam asparagus until just tender (just 2-3 minutes), then refrigerate. Ever get down to the end of a spear of asparagus and find that it's too tough to chew? Instead of cutting off the ends, try snapping each one at the natural breaking point.
To a small saucepan, add your shrimp and enough olive oil to cover (I use about a cup). Cook over low heat until the shrimp is white but not tough, about 10 minutes. Remove from oil and slice lengthwise.
In the meantime, rinse your greens, slice your tomatoes, plate your crepes and prepare your guacamole and dressing. The crepes are fine served at room temperature for this meal.
Toss your greens lightly in the dressing. Divide them evenly among your plates, then top with guacamole, tomatoes and shrimp. Lay the asparagus over the top and drizzle with a little more dressing.
3 avocados
4 cloves garlic, chopped fine
1/4 cup fresh lime and/or lemon juice
Salt and pepper to taste
Allow the garlic to soak in the lime juice for 20-30 minutes. Add chopped avocados and mash to combine.
Dijon vinaigrette
1 cup poaching oil
1/2 cup white wine vinegar
1 shallot, chopped roughly
2 cloves garlic
2 tablespoons Dijon mustard
1 tablespoon honey
Optional teaspoon of mayonnaise
Blend ingredients until frothy. Salt and pepper to taste.
Written by Jes Hathaway
Thursday, 19 May 2016
I love butter. As a child of the '70s and '80s, I was raised on margarine. But my grandmother, an Iowa farm girl, always infused her dishes with butter and lard, and I could taste the difference.
When it comes to seafood, I eat it all. I love the briny flavors of the ocean and don't discriminate between shellfish, finfish, roe, seaweed. But if I had to choose a favorite, it would be scallops, the butter of the sea, churned by the tides and wrapped in a beautiful shell.
I am lucky to live by the ocean, close to the nation's largest source of scallops. When Togue Brawn, who direct markets the local catch through her company Downeast Dayboat, mentioned that she was shipping scallops in a frenzy before the northern Gulf of Maine closed for the year, I jumped on it. How much? Well, she tells me, the guys are getting $17.50 off the boat. Would you pay $20 for a pound of the world's freshest scallops to be delivered to your door? My next question was, "How much do you have left?"
Most of the Atlantic scallops (Placopecten magellanicus) on the market are from trip boats, which go out for several days and keep their catch in ice. They deliver to the dock, which sells to wholesalers, which supply the markets. By the time you get the scallops home, they're probably more than a week old. And still they're some of the best food you'll ever eat.
Now imagine you get those scallops within hours of their being plucked from the sea, the shucked meat has never touched ice or water. You may have had the best scallops of your life. But once you try them fresh off a dayboat, you'll know you were eating margarine all along.
When it comes to seafood, this is the pinnacle for me. In my opinion, this dish requires no sauce. But for a little something extra, I enjoy this miso-honey glaze as a dip. I like to slide my fork into the sauce and then into the scallop.
Serves 4
1 pound scallops
1 tablespoon olive oil
2 tablespoons butter
1/2 pound pasta (spaghetti, linguine or similar)
1/4 cup grated parmesan
1/4 cup fresh arugula
Sea salt and fresh black pepper to taste
Lemon wedges to garnish
Prepare your pasta, drain and set aside. Pat your scallops dry with a paper towel. Heat a large heavy sauté pan on medium-high, then add the oil and butter. Sear scallops until caramel brown, 1-2 minutes per side. Set them aside on a warm (not hot) plate. Add the pasta to the scallop pan with the heat off. Toss with parmesan and arugula and serve alongside the scallops.
Honey Miso Sauce
4 tablespoons white miso paste
2 tablespoons warm water
1 tablespoon honey
1 scallion, greens only
Stir miso and water together, add honey to taste and garnish with chopped scallion.
Written by Jes Hathaway
Monday, 16 May 2016
I will admit, I was relieved to see a piece from the broader scientific community (not just fisheries science) that defends Ray Hilborn against the attack Greenpeace launched against him last week.
Hilborn defended himself quite well almost immediately, which is no surprise, given his reputation for being even-keeled, plainspoken and precise.
But this bulleted defense from Southern Fried Science, "Six thoughts about Greenpeace's attack on Ray Hilborn," doesn't just defend Hilborn, it's a defense of the scientific community. As it should be, because the Greenpeace attack was in effect a declaration of war on all scientists who specialize in a field of study. If you get close enough to a subject, you're bound to work with groups that have a vested interest in the same subject. That's how research specialists do their work. What Greenpeace is claiming is that if a scientist does not list in full his or her entire CV of funding with every article, op-ed, interview, paper, panel discussion, etc., then they're hiding something.
The bottom line is that not many people should take seriously any NGO's attack on a scientist's credibility. The scientist's peers will do that well enough when they assess research methodology during a peer review. If Hilborn didn't have credibility, he wouldn't have papers published (many times over) in well-respected scientific journals, like Science, Nature and the Proceedings of the National Academy of Science.
The attack shows primarily that Greenpeace is out of touch with the scientific community and possibly desperate to get some press to drive membership.
They may also have miscalculated the public interest in fishery science. I wish more people were interested in where their fish comes from, because the stringent standards of the American management system might give more consumers push to ask for wild American seafood. But unfortunately for Greenpeace, this attack resonated mostly within the fisheries and scientific communities where it fell flat, only to be out-thudded by the dull sound of no one's actual disappointment in the NGO that has failed many times over to make itself relevant in American fisheries management.
Is this what we expect of Greenpeace now — just another Oceana-style publicity ploy? Maybe the powers that be at the NGO will consider what this attack says about them more than what it says about Hilborn.
If you're interested, you can always access Hilborn's CV on his website with major funding sources dating from 1978 to present.
Moving on.
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Written by Jes Hathaway
Wednesday, 11 May 2016
I'm a Southern gal, so I'm happy to eat grits (that's what we call polenta) and eggs any time of the day. This dish may remind you of shrimp and grits, and like that classic, I would serve this for brunch, lunch or supper.
Flounder is a delicate whitefish. I use it when I want a quick-cooking yet elegant fillet. It is best when poached or pan-seared. This dish uses winter flounder (Pseudopleuronectes americanus), but you can substitute fillets of any flounder, sole or dab.
In the larval stage, the flounder has one eye one each side of its brain, like a roundfish. As it morphs into a juvenile, one eye migrates to the other side of the body, so the fish can camouflage itself on the ocean floor and spy its prey and predators. The side to which the eyes migrate depends on the species.
When making a blackening rub, don't be afraid to cater it to your own tastes. The peppery arugula is a perfect amplifier of the spices on the fish rub against the base of creamy grits. The egg could be considered optional, but no one in my house ever says no to eggs. You could also serve the egg fried or poached instead of soft-boiled.
Serves 4
Creamy Polenta
4 cups chicken broth or water
1 1/2 cups polenta or stone ground grits
1/2 cup heavy cream
Blackened Flounder
4 6-ounce flounder fillets
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne
1/4 teaspoon fresh black pepper
1/4 teaspoon thyme
1/4 teaspoon oregano
2 tablespoons olive oil
To serve
2 cups arugula (set aside for serving)
4 soft-boiled eggs
Bring chicken broth to a boil in a large saucepan. If you're using water, add a teaspoon of salt. Slowly whisk in the polenta and cook over low heat for about 30 minutes, stirring regularly so it doesn't stick to the pan and to prevent lumps from forming. When it's cooked and starting to dry out in the pan, whisk in the cream and cover to keep warm until ready to serve.
While your polenta is cooking, combine the spices in a small bowl, then add the olive oil and stir to make a paste. Baste one side of your fillets with the seasoning.
Heat a large cast iron or nonstick skillet with 1/4 cup of oil until it just starts to smoke. Add the fillets, seasoned side down, being careful not to crowd the pan. Flip over after about 1 minute and cook on the other side for 3-4 minutes, until it's cooked through but not dry.
For the eggs, bring 2 quarts of water to a boil (enough to cover your eggs). Gently pierce the bottom of the shell with a clean pushpin. Place the eggs into the boiling water with a slotted spoon and cook 6 1/2 minutes for medium eggs or 8 minutes for large eggs. Run under cool water just long enough to peel gently, so you can serve the egg whole on top.
To serve, divide the polenta among four plates, lay one fillet on top of each, then a bunch of arugula and finally the peeled egg. Top with a little salt, pepper and red pepper flakes. This is delicious alongside any warm vegetable side like grilled asparagus, sautéed summer squash or steamed broccoli.
Written by Jes Hathaway
Wednesday, 04 May 2016
When I was growing up, my family always had oil-packed tuna in the pantry. It was a special treat on backpacking trips, too, right out of the can! But as Americans began to grow wary of high-fat diets in the 1980s, oil-packed made way for water-packed.
As more Americans are again embracing the inclusion of good fats in our diets, the grocery store shelves are reflecting that shift with a resurgence of olive-oil-packed cans of tuna.
I buy pole- and line-caught tuna when I can, because those fisheries support small-boat businesses and small-town fleets. I pay a little more for it, but I'm comfortable paying a premium to support working American families. I make my trade-offs elsewhere.
This salad is made with Trader Joe's oil-packed yellowfin tuna, but I've used a variety of oil-packed tuna species — albacore, skipjack, bigeye. Use your favorite, packed in oil or water, or go wild and sear a tuna steak for a more traditional Niçoise salad. What I like about this version is its simplicity for a quick weeknight meal.
Serves 4
2 6-ounce cans oil-packed tuna
1 box (5 ounces) field greens (I use Olivia's Organics spring mix)
1/2 pound green beans or haricots vert
1 pound new potatoes
4-6 eggs, boiled
16-24 Niçoise, calamata and/or castelvetrano olives
1/2 pound grape or cherry tomatoes, sliced into bite sizes
Fresh herbs to taste
Anchovy fillets (optional)
Crisp-cooked bacon, chopped fine (optional)
Put potatoes whole into a medium pot and cover with water (if they are of varying sizes, cut the larger ones into pieces about the size of the smaller whole potatoes). Bring to a boil, reduce heat to medium, and cook until just fork tender. Drain, drizzle with white vinegar, and set aside to cool.
Rinse and trim the green beans and steam until al dente, then set aside to cool. Peel and slice the boiled eggs into quarters. To ensure an easy-to-peel egg, before boiling, gently insert the head of a (clean) push pin into one end of the egg, being careful not to puncture the inner membrane.
Slice tomatoes into bite-sized pieces. Rinse and dry greens, then toss lightly in red wine vinaigrette (recipe below).
Divide greens evenly onto four large plates or salad bowls. Scoop tuna from cans with a fork onto the center of the greens, then add remaining ingredients. Serve with vinaigrette.
Red Wine Vinaigrette
1 cup red wine vinegar
1 shallot, chopped
4 cloves garlic, smashed
1 cup olive oil
2 teaspoons honey
1 tablespoon prepared grainy or Dijon mustard
1 teaspoon mayonnaise (optional)
2-4 anchovy fillets, chopped (optional)
Salt and pepper to taste
Combine vinegar, shallot and garlic in a blender and blend thoroughly. Add remaining ingredients and blend again. Sample and amend to your taste. The mayonnaise is optional but will help prevent the separation of oil and vinegar. You may also sub white, cider or balsamic vinegar for the red wine vinegar.
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Pat Fiorelli, the long-serving public affairs officer for the New England Fishery Management Council, will step down at the end of July.Read more...
The National Fish and Wildlife Foundation announced last week the sixth round of grant awards from its Fisheries Innovation Fund, a program launched in 2010 to foster innovations that support sustainable fisheries in the United States.
The goal of the Fisheries Innovation Fund is to sustain fishermen and fishing communities while simultaneously rebuilding fish stocks.Read more...


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Author and Publisher - Catholic Online
Father Michael, pastor of one of the poorer suburbs of Madrid, was aware of the problem of the poor and abandoned sick who often could not afford hospitalization. So he began an order which would provide nurses to go to the homes of the sick whether or not they could pay. Because of his special devotion to Our Lady of the Seven Sorrows, he wanted to begin with seven "servants" of Mary. The seventh applicant was little Vibiana Torres. Vibiana was born December 2, 1826, the second of five children of a dairyman. She loved to gather children of the neighborhood and have childish processions in honor of Our Lady. Later she began to visit the sick of the neighborhood and perform small penances for the souls of others. In spite of her kindness and outgoing nature, Vibiana secretly longed for the contemplative life. She applied for admittance to the Dominicans as a lay sister, but she would have to wait for a vacancy. As she realized that chances for an opening with the Dominicans were slim, she requested an interview with Father Michael. On August 15, 1851, the twenty-four year old Vibiana and six others took the three religious vows of poverty, chastity and obedience, received the habit of the new congregation, and changed their names. Vibiana became Sister Maria Soledad. Many problems beset the young Congregation. The first superior left the Congregation and tried to undo all its works. The sisters were very poor and hardly had enough to eat. In 1856, Father Michael appointed Sister Soledad superior general of the community. Through many hardships, she persevered in charity, humility, and in her wise guidance. She spent many hours praying for more sisters. Mother Soledad had the joy of living to see her congregation given full papal approval in 1876. Mother Soledad contracted pneumonia in 1887. She died quietly at the motherhouse after receiving the Last Sacraments at the age of sixty. She was originally buried in the sisters' plot at the cemetery, but on January 18, 1893, her remains were exhumed and transferred to the motherhouse. Her body was intact and it exuded a bloody liquid, and a sweet odor was noticed by all present. A few years later, only the bones remained. Mother Soledad was beatified in 1950 by Pope Pius XII, and canonized by Pope Paul VI in 1970. Her feastday is October 11.
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St. Stephen the Great (977-1038), was the son of the Magyar chieftain Geza, Stephen succeeded him as leader in 997. Already raised a Christian, in 996 he wed the daughter of Duke Henry II of Bavaria and devoted much of his reign to the promotion of the Christian faith. ... continue reading
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Blogs Liberty and Power More Light on Possible U.S. War Crimes During World War IIDec 25, 2009 11:36 pm
More Light on Possible U.S. War Crimes During World War II
This story is not likely to make its way to the History Channel. Warren Kozak has a fascinating article in the Wall Street Journal, "The Real Rules of War," on massacres of German prisoners by U.S soldiers. At the Battle of the Bulge, for example, the Americans killed over 100 Germans they had captured. According to Kozak, his father, who served in a nearby town, recalled that"We didn't take prisoners for two weeks."
Kozak concludes that "In the weeks following the Malmedy massacre, U.S. troops clearly broke the rules of the Geneva Conventions. Justified or not, they were technically guilty of war crimes."
Hat Tip, William Stepp.
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St. Lawrence Seaway Vacation Packages
Explore the spectacular scenery of rivers, lakes and mountains around the St. Lawrence Seaway on the Canadian border near Ottawa. Hike through forests, cruise along waterways and dive in to see spooky shipwrecks.
The St. Lawrence Seaway is a 2,342-mile (3,768-kilometer) channel from the Atlantic Ocean to the Great Lakes of North America. The seaway opened in 1959 and is an important shipping route for several industries. It is also a popular recreation destination.
The St. Lawrence Seaway offers many water-based activities. Relax on a cruise and canoe on picturesque ponds, lakes and rivers. If you want something faster, try whitewater rafting on the Hudson River Gorge. Skilled divers can book a tour to explore the numerous fascinating shipwrecks in the seaway.
Tour the Thousand Islands region and stop at Wellesley Island where you'll find several state parks. Go to Heart Island to see Boldt Castle.
Enjoy year-round outdoor fun at the Adirondacks region, a vast wilderness in northern New York. Hike through forests to the summit of Mount Macy, the tallest peak in New York State. The Adirondacks region features more than 2,000 miles (3, 219 kilometers) of hiking trails and some are wheelchair accessible. Ski through snow blanketed forests during the winter or swoop down the slopes of one of the ski resorts.
Also in the Adirondacks region, you can embark on a road trip along scenic highways and stop at villages and fun attractions. The Olympic Trail is a popular 170-mile (273.6-kilometer) route from the Great Lake Ontario to Lake Champlain. Drive south to the village of Lake Placid for wintersports.
Make your way over to Watertown on the Black River where you can visit the animals of New York State Zoo inside Thompson Park. Quench your thirst at Burrville Cider Mill, and if you are on this route during February, venture into the ice palace on the shore of Lake Flower.
Whether the sun shines or it rains or snows, a tour of the St. Lawrence Seaway and surroundings promises outdoor adventures and beautiful scenery.
Accommodation in St. Lawrence Seaway
Scrolling through Expedia's booking website is a convenient way to locate a hotel in St. Lawrence Seaway that matches your requirements.
For those keen on finding a place to stay in the more upmarket end of the range, check out the Best Western Plus Captain's Quarters, located at 26 E 1st Street, or the Akwesasne Mohawk Casino Resort, at 873 State Route 37. The University Suites Hotel, 6000 US 11, and the Best Western University Inn, 90 E Main Street, are another two great Expedia-listed hotel options


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The average salary of a(n) Employee Training Manager in Wilmington, Massachusetts is $110,244.
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Hyundai Tiburon Headlight Bulbs
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I have an English text of about 450 words; I need to translate from English to Spanish.
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TownePlace Suites by Marriott Orlando East/UCF Area, Orlando
- Free continental breakfast, free WiFi, and free parking
Main amenities
- 105 smoke-free guestrooms
- Outdoor pool
- 24-hour fitness center
- 24-hour business center
- Limo/town car service
- 24-hour front desk
- Coffee/tea in a common area
- Air conditioning
- Daily housekeeping
- Computer station
- Front desk safe
- Laundry service
For families
- Cribs/infant beds available
- Sofa bed
- Kitchen
- Cookware, dishware, and utensils
- Stovetop
- Microwave
What's around
- St. Matthews University (0.2 mi / 0.4 km)
- University of Central Florida Art Gallery (0.9 mi / 1.4 km)
- University of Central Florida (1.2 mi / 1.9 km)
- University of Central Florida Arena (1.5 mi / 2.3 km)
- Bright House Networks Stadium (2 mi / 3.3 km)
TownePlace Suites by Marriott Orlando East/UCF Area, Orlando
Hotel Info: 855-239-9485from $119
- Studio, 1 Queen Bed with Sofabed
- Suite, 1 Bedroom
- Studio, 1 Queen Bed with Sofabed
- Suite, 2 Bedrooms
Also popular with travelers from the USA
At a glance
Key facts
Hotel size
- This hotel has 105 rooms
- This hotel is arranged over 5 floors
- Check-in time 3 PM-6 AM
- Check-out time is noon
Required at check in
- Credit card or cash deposit required
- Government-issued photo ID required
- Minimum check-in age is 21
Travelling with others
- Children (18 years old and younger) stay free when occupying the parent or guardian's room, using existing bedding
- Pets allowed *
- 2 per room
- Free WiFi and wired Internet access in public areas
- Free WiFi and wired Internet access in rooms
- Free self parking
Other information
- Smoke-free property
Nearby Two Star Orlando hotels
In the hotel
- Free continental breakfast
- Coffee/tea in a common area
- Barbeque grills
- Outdoor pool
- 24-hour fitness facilities
- Golf lessons available nearby
- Golfing nearby
- Hiking/biking trails nearby
- 24-hour business center
- Computer station
- 24-hour front desk
- Limo or Town Car service available
- Dry cleaning/laundry service
- Laundry facilities
- Free newspapers in lobby
- Luggage storage
- Number of buildings/towers - 1
- Year Built 2002
- Elevator/lift
- Safe-deposit box at front desk
- Designated smoking areas (fines apply)
- Television in common areas
- Accessible bathroom
- In-room accessibility
- Roll-in shower
In the room
- In-room climate control (air conditioning)
- Air conditioning
- Coffee/tea maker
- Iron/ironing board
- Blackout drapes/curtains
- Sofa bed
- Sofa bed size single
- Private bathroom
- Shower/tub combination
- Free toiletries
- Hair dryer
- 32-inch LCD TV
- Premium TV channels
- Free WiFi
- Free local calls
- Full-sized refrigerator/freezer
- Microwave
- Kitchen
- Stovetop
- Cookware, dishware, and utensils
- Dishwasher
- Daily housekeeping
- Connecting/adjoining rooms available
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TownePlace Suites by Marriott Orlando East/UCF Area, Orlando's small print
Also known as
- TownePlace Suites Marriott East/UCF
- TownePlace Suites Marriott East/UCF Hotel
- TownePlace Suites Marriott East/UCF Hotel Orlando Area
- TownePlace Suites Marriott Orlando East/UCF Area
- TownePlace Suites Marriott Orlando East/UCF Area Hotel
- TownePlace Suites Marriott East/UCF Area Hotel
- TownePlace Suites Marriott East/UCF Area
The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation.
Mandatory fees
Pet deposit: USD 150.00 per stay
Optional extras
Pets are allowed for an extra charge of USD 56.25 per accommodation, per day (maximum USD 106.50 per stay)
We have included all charges provided to us by this hotel. However, charges can vary, for example, based on length of stay or the room you book.
Recent reviews
Good 3.9 /5 from 56 reviews
Enjoyable stay. 4th floor room assigned had broken AC and entire floor smelled like Curry terribly....hotel staff immediately moved me to another floor/room. Room was very nice, clean and comfortable. Kitchenette and furniture quite outdated but acceptable. Close to college, restaurants.
Very nice staff, help with adding another night with no issues. Would stay again.
Newly updated hotel. Very friendly staff. Very clean. I was hesitant at first because this hotel was priced lower than the surrounding hotels but I was very happy when I arrived. Nice area
Perfect accommodations for a weekend get away.
I enjoyed the location and room. The only concern I have was the premature deactivation of my room key card, several hours before the check out time. I had to get the service personnel at 9:00am to open my room, so I could retrieve my luggage.
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