text:
Custom field template had at some point the issue that it just killed all javascript on the admin area.
It was fixed but now all the custom field stuff I did before I updated the plugin is still killing all the javascript. But the custom fields I created after the update work perfectly.
I've tried to uninstall and delete the plugin but it does not help. Is there a way to uninstall the plugin all together or some way to reset everything form the databese?
All help is appreciated :) Thanks!


text:
The 2XU Unisex Compression Arm Sleeves in black are made from 250 denier PWX Flex fabric, which supports the muscles in the forearm, elbow and bicep, allowing for more efficient movement and preventing damage. With a medical circular 360 degree knit construction for powerful yet consistent pressure, they also boast high filament yarns to wick sweat away from the skin, reducing bacteria. Providing UPF50+ sun protection, the arm sleeves also have flatlock seams for greater comfort. - L.M.
Please remember to add postal time (2-3 working days) to obtain a complete estimate of delivery to your door.
You will receive an email to confirm when your item has been sent.
You can also check the status of your order and individual items by accessing your account details and following the prompts.
Please allow 10 working days from dispatch of your order before notifying us of any late deliveries.
It may be advisable to check with your neighbors to see if your delivery has been left with them, check any places it could be left such as: garage, porch, or behind garbage cans if it was too big to fit through your mailbox. Contact your local post office to see if the item has been returned to the depot as undelivered and awaiting collection.
Please see our returns policy.
There are currently no reviews.

subset: commoncrawl


text:
Call To Action, Anyone Interested?
To anyone who's inspired to read this: Thanks.
I have just finished reading a book this morning (Saving June by Hannah Harrington, if you msut know) and then it goy my head whirring as I thought about another book similar to it (The Sky is Everywhere). I don't know what point I have to say, but I hope that people can understand what I'm trying to get across. I am frustrated that the people I associate myself with refuse to discuss hard-core sh** that happens. And I as the only one on the cusp of adulthood that they usually assimilate themselves with, who is on the cusp of adulthood have no idea if I should intervene, or... not.
So! Background information. I am in my senior year of high school, and the two books are only connected for my purposes because the older sisters in each novel die.
Share this article:


text:
Air & Climate Companies in Turkey
Current filtering criteriaYou can remove a filter by clicking on the x
Hidrotek Mimarlik Muh.Tic. Ltd.
based in ISTANBUL, TURKEY
Founded in 2009, Hidrotek Mimarlik Muh.Ltd. Sti. has joined into the industrial market of Turkey, focusing the sales of software
Dinex A/S
Office in Tekirdag, TURKEY
Today the Dinex Group, with its headquarters in Denmark, operates through 15 companies and employs over 800 employees worldwide with productions in Denmark, Germany, Latvia, Turkey, Russia, and China.The constantly growing portfolio of more than 15.000 part numbers and complete systems represents everything from pipes, silencers, clamps, flexible pipes, insulations and ...
Envitech Europe
Distributor in Ankaya, TURKEY
Envitech Europe, Development Manufacturing and Establishment Environmental, Meteorological and Hydrological Monitoring Systems in the following areas: Ambient Air Quality Monitoring; Continues Emission Monitoring; Meteorological Monitoring; Water Quality; Monitoring; Hydrological Monitoring; Toxic Gas Monitoring; Noise Monitoring; Radiation Monitoring.
MICRODYN-NADIR GmbH
Distributor in Ikitelli, TURKEY
MICRODYN-NADIR is the technology leading membrane and module supplier for the micro-, ultra- and nano filtration worldwide.The membrane division of the former Hoechst AG which used to be known as NADIR Filtration was founded in 1966. In 2003, NADIR Filtration and MICRODYN Modulbau, whose roots go back to the AKZO AG, merged and have been an important player in the ...
Santes Ltd. Co.
based in Temelli, TURKEY
SANTES has been specialized on incineration technology since 1990 and has Bureau Veritas Certified ISO 9001:2008quality management system and CE Certificate. SANTES aims to manufacture the most efficient and feasible incinerators while maintaining the environmental quality and sustainability. In accordance with those scopes, many incinerators serving for different ...
Distributor in Ankara, TURKEY
MANTECH INC., is the global leader in simplifying laboratory and process operations for institutional, municipal and industrial sectors worldwide. Through its proven portfolio of automated multi-parameter, titration, Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD) instrumentation solutions, MANTECH is creating value for its clients by reducing costs and ...
SWAN Analytische Instrumente AG
Distributor in Y. Dudullu, TURKEY
SWAN is one of the leading manufacturers of on-line analytical instruments. Every single instrument is made in Switzerland. SWAN has been a global leading provider of on-line analytical systems in the water industry. The current product portfolio ranges from ultrapure water (like pharmaceutical and semiconductor applications), feedwater, steam and condensate monitoring as ...
Disan Hydraulic Machinery Co.
based in Yenibosna, TURKEY
Disan has been dealt with hydraulic machineries since established , firstly company focused on crane manufacturing and than spread its products range with manufacturing the balers and other hydraulic equipments. Product Range: Waste Materials Recycling Facilities (Sorting Systems ), Full Automatic Balers, Container, Cranes, Hydraulic Platforms, Static Compactor, Metal ...
Air Products PLC
Office in Ankara, TURKEY
We supply industrial gases, performance materials, equipment and technology. We are the world's largest supplier of hydrogen and helium and have built leading global supply positions in growth markets such as semiconductor materials, refinery hydrogen, coal gasification, natural gas liquefaction, and advanced coatings and adhesives.
IPC Environmental Engineering & Management
based in IZMIR, TURKEY
Environmental legal consulting, permitting, environmental due dilligance, ESA, EIA , ehs management and envronmental technologies.
Office in Istanbul, TURKEY
Arup provides a comprehensive environmental and sustainability consultancy service. We have an international track record of excellence spanning many years. From our offices around the world, experienced staff deliver advice at all stages of business and project development. Key skills include Corporate Non-Financial Reporting, Environmental and Sustainability ...
Distributor in TURKEY
Scalewatcher: An electronic descaler friendly for the environment. Scalewatcher North America seeks confident, out-of-the-box thinking professionals interested in a technology and large ticket sales opportunity, acting as area manager for markets opening in all states. Scalewatcher is the original manufacturer of electronic, descaling technology used throughout Europe, ...
Enki Water Treatment Technologies Ltd
based in Basaksehir, TURKEY
Enki water treatment technologies has activity in field of water treatment system. Our aim is to solve all kind of water problem of our customer and suggest best solution. Enki design and supply all kind of equipment which is used in field of water treatment. Enki supply following water treatment systems; Filtration plant, water softening plant, reverse osmosis unit, ...
Ebruzen Textile Industry Trade Co Ltd
based in Bursa, TURKEY
Ebruzen Textile Industry Trade was established in 2003 by two textile engineers. It was founded in Bursa which is reputable for being one of the most famous textile productive cities of Turkey. We produce home,technical,medical and hotel textile products. Hospitals and hotels are served with home textile product range. Automotive and Medical industries are served with ...
EKOTEST Environmental Consultancy Testing Co. Ltd
based in Ankara, TURKEY
Our company is providing customers with measurement and consultancy services on environmental pollution and occupational health & safety, quality system issues, with its quality management system established accordingly TS EN ISO/ IEC 17025 and ISO 9001:2000 standards and qualified and expertized personnel, conforming to international standards and norms in each of the ...
Miranda Water Treatment Systems
based in Ankara, TURKEY
Miranda® is an engineering, consultancy, manufacturing and R&D company focused in the treatment of water, wastewater and reuse of treated water. We are established to offer solutions to the growing water management needs of our country and the world struggling with the management of depleting water resources caused by global warming. Miranda® is focused to address the ...
based in Cankaya/Ankara, TURKEY
Delta-Eko was founded as not for profit environment unit of Delta Company. As part of its corporate social responsibility projects, Delta Eko works in collaboration with the EGS Clusters of North West, West Midlands, Wales, South East and East Midland Regions of UK. For further studies Delta-Eko established a Liaison Office of Envirolink NW and Welsh Assembly in Turkey.
Enofis Çevre, Enerji ve İnşaat Mühendislik Danışmanlık Hiz.Ltd.Şti
based in Ankara, TURKEY
ENOFIS is founded in 2004 in order to give consultancy services to mainly cement and energy sector for the areas such as environment, energy, occupational health and safety. The services cover permitting procedures of industry and energy sector, guiding for environmental investments, constituting opinions on environmental bylaws, analysis of environmental, energy and ...
Mysilo Grain Storage System
based in AKSARAY, TURKEY
Mysilo has been established in 2000 under the roof of Saatçioğlu Group with the 40 years of industry and manufacturing experience to produce grain storage silos and handling system equipment and since that time till today Mysilo has become an expert and leading organization as young, innovative and ever grooving basis by finalizing more than 2.000 projects for over ...
ENKO Electronic Control Systems
based in İzmir, TURKEY
ENKO Electronics provides cutting edge Generator Control panels and Air Compressor Control Panels to companies all around the world. We use the latest manufacturing and testing techniques for our production. The company has ISO9001-2008 certificate, first certified in 1999. Our quality assurance system controls the total quality of complete process within the company and ...


text:
Welcome to Rhythmic Movement Training
Rhythmic Movement Training (RMTi) is a movement based, primitive (infant or neo-natal) reflex integration programme that uses developmental movements, gentle isometric pressure and self-awareness to rebuild the foundations necessary to help overcome learning, sensory, emotional and behavioural challenges.
Our worldwide network of instructors and consultants are dedicated to
enhancing the lives of all people.
Our Mission
RMT International supports an individual's ability to achieve their highest potential through the use of rhythmic, innate, developmental movements.
For Spanish and French please click on the flag at the top menu and choose your language. Chinese RMTi information can be found at www.rmtcn.com


text:
(1 - 20 from 26
LinkedIn: Shirley NAIDOO - South Africa | LinkedIn
Shirley NAIDOO. Hairstylist at Hair sensations. Location Durban Area, South Africa Industry Health, Wellness and Fitness
Facebook: Shirley Naidoo | Facebook
Shirley Naidoo has worked at KPMG, studied at UNISA, lives in Kyalami, South Africa and is from Durban, KwaZulu-Natal. Join Facebook to connect with Shirley ...
sorted by relevance / date


text:
Is there anything exists Notes connector for Outlook 2007 or any other way to use Notes on Outlook 2007 ??
Have your Lotus Notes Administrators consider DAMO DAMO is "Domino Access for Microsoft Outlook" and would allow seamless synchronisation between Outlook clients and a Domino Server. Your admins would have to do a few things and you would have to install the DAMO client on top of your Outlook.
The bad news is that in June, IBM announced they were not planning to continue upgrade DAMO. The current version is based on the 8.0 Domino and getting older by the day.
There are some posts out there that indicate using DAMO and Outlook 2007 together may require a bit of playing around to get them right. I used DAMO for several years on Windows XP (Outlook 2002 / 2003) and Lotus Notes 6.x and never had any problems with it.
You must log in to answer this question.
protected by slhck Sep 12 '13 at 7:40
Thank you for your interest in this question.
Because it has attracted low-quality or spam answers that had to be removed, posting an answer now requires 10 reputation on this site (the association bonus does not count).
Would you like to answer one of these unanswered questions instead?


text:
Bypass the box office line at many theaters with guaranteed advance tickets. If something comes up, you can return or exchange them up until the posted showtime.
Earn rewards points from our partners, including AMC Stubs, Regal Crown Club and more.
Save your favorite theaters and movies to experience a customized Fandango just for you.
Get the VIP treatment, free screenings, digital downloads, discounts and more.
One of the most talented -- and often underappreciated -- character actresses of the late 1990s, Allison Janney first began courting critical attention with roles in such acclaimed films as Big Night (1996) and American Beauty (1998). Able to play characters ranging from a name-dropping Manhattan socialite to a withdrawn, abused wife, the 6'0" Janney infuses all of her portrayals with equal parts...


text:
Current as of June 19, 2016. Available to new residential customers in Ontario where access and technology permit. The Bundle Program may be changed/terminated at any time. Bell is not obligated to provide the Bundle Discount for the duration of any term contract for Eligible Services, including the Discountable Services; see bell.ca/bundledetails. The Starter TV package is not an eligible Bell service. Subject to change without notice; not combinable with other offers. Taxes and restrictions apply. For certain offers, customer must select e-bill and create MyBell profile. Home phone: Available where not CRTC regulated. Service area charge ($4/mo.) may apply, see bell.ca/serviceareacharge. Internet: Modem rental required; one-time modem rental fee waived for new customers. Upload access speed will vary depending on the distance between the customer's modem and switching equipment from Bell: 800 Kkbps. Actual speeds experienced on the Internet may vary with customer's configuration, Internet traffic, server, environmental conditions or other factors. Unlimited Internet usage option: Available to Internet customers with continued subscription to an eligible TV and Internet bundle; see bell.ca/bundledetails. Subject to your compliance with the terms and conditions of your Internet service agreement found at bell.ca/agreements.
Additional details


text:
Two peony (Paeonia lactiflora) flowers in a garden
Credit: Maria Mosolova
Creative #: 159529673
License type: Royalty-freeRoyalty-free pricing is based solely on the size of the product you need, not the specific use. You don't have to pay any additional royalties on a use-by-use basis. Once you license a royalty-free product, you may use it multiple times for multiple projects without paying additional fees. (Pornographic, defamatory, libelous or otherwise unlawful use of any image is, of course, prohibited.)
Collection: Photographer's Choice RF
Release info: No release required
Similar imagesSearch ResultsSame series
Two Peony Flowers In A Garden Stock PhotoBeauty In Nature,Chinese Peony,Close-up,Color Image,Day,Flower,Growth,Imitation,Innocence,Maryland - State,Nature,No People,Outdoors,Peony,Photography,Rockville,Scented,USA,Vertical,White ColorPhotographer Maria MosolovaCollection: Photographer's Choice RF © Maria Mosolova


text:
by Aaron Rupar Feb 25, 2016
"You know, we treat marijuana in the same way that we treat heroin now, and that clearly is not appropriate."
by Alan Pyke Oct 23, 2015
Turns out throwing white-collar criminals in jail doesn't kill your economy.
by Judd Legum Mar 12, 2015
When in doubt...
by Carimah Townes Mar 7, 2015
Will anything convince him?
by Carimah Townes Feb 26, 2015
The Senate Judiciary Committee raved about Loretta Lynch's previous work, and criminal justice advocates share that enthusiasm as well.
by Carimah Townes Feb 19, 2015
DOJ's mere threat to sue Ferguson may be enough to fix some of its police department's practices.
by Nicole Flatow & Esther Yu-Hsi Lee Dec 8, 2014
The new guidelines add several new categories, including gender, national origin, religion, sexual orientation, and gender identity.
by Ian Millhiser Nov 7, 2014
Loretta Lynch has a long, distinguished career as a federal prosecutor, which includes prosecuting one of the most notorious cases of police brutality in the last two decades.
by Ari Phillips Nov 3, 2014
On Monday, the Environmental Protection Agency and the Justice Department announced a major settlement involving automakers Hyundai and Kia over alleged violations of the Clean Air Act when reporting greenhouse gas emissions.
by Ian Millhiser Sep 25, 2014
Rule of Thumb: Don't compare your political opponents to George Wallace unless they actually support racial apartheid.


text:
You limited your search to:
Partner: UNT Libraries Government Documents Department
Country: United States
Collection: Environmental Policy Collection
Administering Green Programs in Congress: Issues and Options
Date: March 11, 2011
Creator: Straus, Jacob R.
Description: This report discusses "green" programs and the higher profile they have gained since the 110th Congress. "Green" programs are those designed to create an environmentally friendly work environment and conserve energy. This report discusses initiatives and policy options that would improve the "greening" process on Capitol Hill.
Contributing Partner: UNT Libraries Government Documents Department
Alternative Fuels and Advanced Technology Vehicles: Issues in Congress
Date: September 22, 2010
Creator: Yacobucci, Brent D.
Description: This report provides an overview of current issues surrounding alternative fuels and advanced technology vehicles - issues discussed in further detail in other CRS reports referred to in each section.
Contributing Partner: UNT Libraries Government Documents Department
Army Corps of Engineers Water Resource Projects: Authorization and Appropriations
Date: September 29, 2010
Creator: Carter, Nicole T. & Stern, Charles V.
Description: The U.S. Army Corps of Engineers attracts congressional attention because its projects can have significant local and regional economic benefits and environmental effects, in addition to their water resource development purposes. This report provides an overview of the Corps civil works program. It covers the congressional authorization and appropriation process, the standard project development process, and other Corps activities and authorities. It also includes an Appendix on the evolution of Corps civil works missions and authorities and a description of the limits on the Corps' role in levee accreditation and improvements for the National Flood Insurance Program (NFIP).
Contributing Partner: UNT Libraries Government Documents Department
Biomass Feedstocks for Biopower: Background and Selected Issues
Date: October 6, 2010
Creator: Bracmort, Kelsi
Description: The production of bioenergy - renewable energy derived from biomass - could potentially increase national energy security, reduce greenhouse gas emissions, and contribute to rural economic growth. This report provides analyses of commonly discussed biomass feedstocks and their relative potential for power generation. Additional biopower issues - feedstock accessibility, the biomass power plant carbon-neutrality debate, and unintended consequences of legislative activities to promote bioenergy - are also discussed.
Contributing Partner: UNT Libraries Government Documents Department
Changes in the Arctic: Background and Issues for Congress
Date: October 8, 2010
Creator: O'Rourke, Ronald
Description: The diminishment of Arctic sea ice has led to increased human activities in the Arctic, and has heightened concerns about the region's future. Issues such as Arctic sovereignty claims; commercial shipping through the Arctic; Arctic oil, gas, and mineral exploration; endangered Arctic species; and increased military operations in the Arctic could cause the region in coming years to become an arena of international cooperation, competition, or conflict. This report provides an overview of Arctic-related issues for Congress, and refers readers to more in-depth CRS reports on specific Arctic-related issues.
Contributing Partner: UNT Libraries Government Documents Department
Deep Water: the Gulf Oil Disaster and the Future of Offshore Drilling
Date: January 2011
Creator: National Commission on the BP Deepwater Horizon Oil Spill and Offshore Drilling (U.S.)
Description: On May 22, 2010, President Barack Obama announced the creation of the National Commission on the BP Deepwater Horizon Oil Spill and Offshore Drilling: an independent,nonpartisan entity, directed to provide a thorough analysis and impartial judgment. The President charged the Commission to determine the causes of the disaster, and to improve the country's ability to respond to spills, and to recommend reforms to make offshore energy production safer. This report is the result of an intense six-month effort to fulfill the President's charge. The Commission's report offers the President, policymakers, industry, and the American people the fullest account available of the largest oil spill in U.S history: the context for the well itself, how the explosion and spill happened, and how industry and government scrambled to respond to an unprecedented emergency.
Contributing Partner: UNT Libraries Government Documents Department
The Deepwater Horizon Oil Spill: Coastal Wetland and Wildlife Impacts and Response
Date: October 15, 2010
Creator: Corn, M. Lynne & Copeland, Claudia
Description: The explosion of the Deepwater Horizon drilling rig in the Gulf of Mexico on April 20, 2010, and the resulting oil spill began a cascade of effects on the coastal areas of the Gulf and on the wealth of species that inhabit those areas. This report addresses the importance of wetlands in general, the ecology of the coastal wetlands in the Gulf, impacts of oil spills on wetland habitats, response options, the implications of hurricane season for the spill's impacts, and cleanup and recovery issues. The emphasis is on the nearshore environment, although a few species found in deeper waters will be mentioned. In addition, some lessons from past spills such as the Exxon Valdez in Alaska will be discussed, along with issues that may arise as response and recovery transition to restoration of the Gulf.
Contributing Partner: UNT Libraries Government Documents Department
Energy's Water Demand: Trends, Vulnerabilities, and Management
Date: November 24, 2010
Creator: Carter, Nicole T.
Description: The nation's energy choices embody many tradeoffs. Water use is one of those tradeoffs. The energy choices before Congress represent vastly different demands on domestic freshwater. The energy sector's water consumption is projected to rise 50% from 2005 to 2030. This rising water demand derives from both an increase in the amount of energy demanded and shifts to more water-intense energy sources and technologies. This report discusses this issue as well as related issues that may arise for the 112th Congress.
Contributing Partner: UNT Libraries Government Documents Department
Global Climate Change
Date: September 26, 2001
Creator: Justus, John R & Fletcher, Susan R
Description: This report discusses different perspectives used to consider issues related to the global climate change and issues related to the 1992 U.N. Framework Convention on Climate Change and the 1997 Kyoto Agreement.
Contributing Partner: UNT Libraries Government Documents Department
Global Climate Change: Market-Based Strategies to Reduce Greenhouse Gases
Date: October 1, 2002
Creator: Parker, Larry
Description: This report discusses global climate change and the possibility that human activities are releasing gases, including carbon dioxide (CO2), at rates that could affect global climate change.
Contributing Partner: UNT Libraries Government Documents Department


text:
Stem cells
Dr. Karen Aboody saw her sister-in-law suffer from breast cancer that had spread to her brain. She is convinced that stem cell therapy can be more effective and less debilitating. The Proposition 71 money will help her work.Gina Ferazzi / Los Angeles Times
This photo is featured in these articles:


text:
Bayern batter Inter in friendly
Julian Green scored a first-half hat-trick as Bayern Munich humbled Inter Milan 4-1 in the International Champions Cup on Saturday.SkySports.com » 4h
Julian Green scored a first-half hat-trick as Bayern Munich humbled Inter Milan 4-1 in the International Champions Cup on Saturday.SkySports.com » 4h
An under-strength Real Madrid side beat Chelsea 3-2 in the International Champions Cup in Michigan on Saturday night.SkySports.com » 5h
Gillingham's friendly at Leyton Orient was abandoned on Saturday after Gills' summer signing Lee Martin suffered a serious ankle injury.SkySports.com » 6h
Barcelona picked up a 3-1 victory over Celtic in their opening International Champions Cup fixture at the Aviva Stadium, Dublin.SkySports.com » 7h
Gillingham summer signing Lee Martin suffered a serious injury in Saturday's pre-season friendly at Leyton Orient, causing the fixture to be abandoned.EatSleepSport » 7h
Zlatan Ibrahimovic opened his Manchester United account with a stunning bicycle kick as his new club beat Turkish side Galatasaray 5-2 in Gothenburg.SkySports.com » 8h
League Two side Morecambe sign goalkeeper Daniel Nizic on a free transfer and Liverpool forward Jack Dunn on loan.BBC Sport » 8h
A pre-season game between Leyton Orient and Gillingham is abandoned after a serious injury to Gills midfielder Lee Martin.BBC Sport » 8h
The latest/final league table can be shown along with the table on any given match date.
Use the checkboxes on the right to select teams for comparison using the buttons below the table.
Two teams can be compared head-to-head either statistically or historically. Three or more teams can also be compared as a group.
Also note that any comparisons are at the time of the selected date!
This table is Sortable.
Click on a column heading to sort by that column, click again to sort in reverse order. Click on any column appearing in yellow to return the table to its original order.
The default sort order is usually best to worst or alphabetical. Hover over the headings to reveal which columns can be sorted.
This table has Popup Data.
Clicking on specific cells will reveal the detail behind that value. The cells will highlight in blue and underline when there is a popup available.
You can close the popup by clicking on the close (X) or anywhere outside of the popup.


text:
I was familiar with Mr. Magoo from the television series, which I loved when I was growing up. The character of Mr. Magoo was quite a bit different at the beginning of his career, and it�s wonderful to watch the way he developed and changed over the course of these fifty-three short films. In the first short, The Ragtime Bear, Mr. Magoo was more ornery. When his nephew Waldo plays the banjo, Mr. Magoo reprimands him: �Waldo, stop that guitar. Can�t stand noise!� The bear then plays the banjo, and Mr. Magoo grabs it from him, telling him to get a new coat (his nephew wears a fur coat). There�s a wonderful moment when Mr. Magoo falls off a landing, and it seems like the bear is going to catch him, but catches the banjo instead, allowing Magoo to fall. The bear is a fan of bluegrass and puts up with a lot for his love of music. (This episode has an audio commentary by John Canemaker, in which he talks about UPA, the film�s director, the style of the characters and so on. There is a lot of great information packed into a short span of time.)Mr. Magoo is cantankerous throughout many of the early shorts, and slowly becomes more loveable as the series goes on. I actually really love the early shorts with the more ornery character. And of course, his nearsightedness always plays an important part in the troubles he encounters.
Trouble Indemnity is one of my favorites of the early films. An insurance salesman bothers Mr. Magoo (after Mr. Magoo first dismisses a man on his television screen and then a coat on a rack). The insurance company is The Fly By Night Insurance Company, a nice touch of honesty. Magoo ushers the man out of his home, though actually into his closet, where the man finds Magoo�s college gear, and dons it, making another attempt at selling him insurance. One thing I love about all of these films is the stuff that Magoo mutters under his breath. In this one, there is a bit where he laughs about eighty thousand people dying in bathtubs. This film also features that classic bit where Magoo gets on a girder instead of the elevator. The insurance company men then see Magoo out on the beam and realize he�s a huge insurance risk and so they need to protect him, leading to all sorts of silliness.In many of these shorts, Mr. Magoo inadvertently foils the plans of criminals. In Bungled Bungalow, Magoo�s house is stolen and he manages to get it back without ever knowing it was gone in the first place (that short has the perfect final line, by the way). It�s not just criminals who are brought down, but also anyone who is perceived as less-than-honest, such as the insurance people in Trouble Indemnity, and used car salesmen in Sloppy Jalopy (another of my favorites).Magoo always gets himself into terrifying situations, but he is oblivious to the danger. And somehow his being in frightening scenarios without being afraid helps us take our own fears less seriously. He also exhibits a bizarre sort of optimism that is delightful. One manifestation of this that I absolutely love is that when he comes across a sign, he reads whatever he needs the sign to say rather than what it actually says (and in fact only looks at signs when he needs information). It�s a great running gag throughout the series. And while that optimism puts him into dangerous situations, it never actually harms him. Things turn out all right for Mr. Magoo. And I think that is certainly part of the appeal of this character.Of course, part of the appeal of these films is the humor. There is a delightful scene in Hotsey Footsy where Magoo dances with a wrestler, mistaking him for his friend�s wife. The German girl that Waldo tries to pick up in Magoo Goes Skiing makes that short so enjoyable � her reactions and expressions are hilarious. And Kangaroo Courting features a great running gag in which a kangaroo has been trained to punch someone whenever it hears a bell, which leads to several funny moments. In Magoo�s Canine Mutiny, a criminal�s fur coat makes Magoo mistake him for a puppy, and he puts him on a leash and takes him home. He also hits him with a rolled up newspaper, which is great. Magoo�s Masquerade opens with Magoo in a devil costume saying, �Merry Christmas.� Wonderful.A great deal of the credit for Magoo�s appeal has to go to Jim Backus, who provides the voice. From the interviews and commentaries included on these discs, it�s clear that he was allowed to improvise a lot of Magoo�s comments, and it is those mutterings of Magoo�s that make him so delightful. Plus, his readings are just so perfect. There is a moment in Magoo�s Check-Upwhere an advertisement on a television says, �Now then, Mr. Viewer,� and Magoo responds, �The name is Magoo.� His delivery is just so wonderful, and it�s that delivery that gets the laugh, more so than the line itself. And in Magoo Goes Overboard, Magoo says, �Only one thing to do with a drowning man � render him unconscious.� He sells that silly line by delivering it as a straight line.In many of these shorts, Magoo exclaims, �Great balls of fire!� I don�t know why, but that makes me laugh nearly every time. Only in a few does he say, �Magoo, you�ve done it again� (a line I remember being a big part of the television series). By the way, in Meet Mother Magoo, we learn that Mr. Magoo�s first name is Quincy. That short is particularly good, because of the way she plays along with his silliness while being completely aware of it, sharing the joke with her cat.1001 Arabian NightsThe fourth disc contains the feature-length film, 1001 Arabian Nights. The opening credits list Jim Backus as providing the voice for Uncle Abdul Azziz Magoo (so not Quincy in this one). And this time, other actors are given credits in the opening title sequence � Kathryn Grant as Princess Yasminda, Dwayne Hickman as Magoo�s nephew, Aladdin (not Waldo), Hans Conreid as The Wicked Wazier, Daws Butler as Omar the Rugmaker (Butler often provided the voice of Waldo in the shorts), and Alan Reed as the Sultan.The idea of displacing Magoo in time and location isn�t a bad one, but he becomes a supporting character in his own film. There are entire sequences without Magoo at all. This film tells the tale of Aladdin, who by the way does not resemble Waldo. It would have been funnier with Waldo as Aladdin, though at one point Aladdin does call him �Unc,� as Waldo often does in the shorts.The Wicked Wazir wishes to become the most powerful man in the world, and consults a spirit in a flame as to how to go about it. The spirit encourages him to marry Princess Yasminda and use Aladdin to obtain a magic lamp. (Magoo, by the way, is a lamp merchant in this version of the tale.) It is funny when the flame spirit warns Wazir about Magoo. Wazir has been stealing from the sultan�s treasury, so there are jokes about the sultan�s water being shut off, which are cute. But most of this stuff falls flat.A lot of this film is just not funny. But there are some wonderful little moments, like when the Wazir hands some gold coins to Aladdin (�sample of my generosity�) and then immediately takes one coin back and drops it into his pouch. And I love the executioner who even says �Chop chop chop� in his sleep.1001 Arabian Nights was directed by Jack Kinney.Special FeaturesAll four discs include special features. There are commentary tracks on several shorts, including The Ragtime Bear, Spellbound Hound, Bungled Bungalow, Barefaced Flatfoot, Fuddy-Duddy-Buddy, The Grizzly Golfer, Hotsey Footsy, When Magoo Flew, Magoo Express, Magoo�s Puddle Jumper, Meet Mother Magoo, Magoo�s Private War, Magoo Saves The Bank and Terror Faces Magoo. The commentaries are delivered by animation historians and by relatives of some of the key crew members. Some are better than others. The only completely useless track is the one on When Magoo Flew, for UPA animator Bob Longo simply explains what you�re seeing on screen anyway. John Canemaker provides some of the best commentary tracks, giving us lots of information.There is also Interview With Leonard Maltin. Whom, you might ask, is he interviewing? No one. He simply talks about UPA, Magoo and the feature-length film. I can�t stand Leonard Maltin (something about him irritates the hell out of me), but he is toned down a bit here.There is a Mr. Magoo documentary on the fourth disc, which features interviews with many animation historians, who talk about how UPA�s work was different from that of other studios. There is plenty of information, but even more enjoyable is A Princess For Magoo, which is a vintage promotional documentary about the feature-length film narrated by Jim Backus (who also makes an appearance). There are shots of Hollywood, while Jim Backus says, �Hollywood has nothing whatever to do with our story.� And then we see a bit of UPA Studios, including some of the storyboards for the film, and footage of Kathryn Grant recording her part.The special features also include a photo gallery, with stills and sketches from the shorts as well as the feature-length film, and posters from the film.Mr. Magoo: The Theatrical Collection 1949-1959 was released on April 22, 2014 through Shout! Factory.


text:
"Kerala my home land" State of Kerala by 6aruna
State of Kerala Travel Guide: 1,770 reviews and 4,439 photos
Reviews (10)
Kerala lies between western ghats in the east and Arabian sea in the west. Idukki is one district in the western... more travel advice
Recently i went to attend a friend's daughter's wedding. Ceremony was performed in front of the Guruvayoor temple.There... more travel advice
Backwater area near Kottayam . Highlighted as a bird sanctuary but both times i have been there i have been unlucky-... more travel advice
nothing much you get everything in the cities and sometimes in the villages you may be surprised at what you find on the... more travel advice
Comments (8)
The backwaters are so pretty! I can't wait to see it! Cheers, Ann.
I want to see many places and many things
Everything looks nice and interesting
Lovely tour with you and especially enjoyed your River of Stones photos. Ciao, Carol
Excellent tips. Thanks for sharing!
Trivandrum is on my list for my next visit to India. Thanks for sharing tips.Nice page. Thanks for looking at my Page.
I love waterfall
Pictures are really marvellous.
Nice phtographs
6aruna's Related Pages
State of Kerala Travel Guide
Member Travel Pages
- "Kerala - Well Worth The Wait!!"
- "God's Own Country"
- "Trivandrum ( Town of holy serpant)"
- "God's Own Country"
- "Land of Coconuts and Elephants"
- "Kerala"
- "Kerala ~ God's Own Country"
- See All...
- Things to Do in State of Kerala
- Hotels in State of Kerala
- Transportation in State of Kerala
- Nightlife in State of Kerala
- Restaurants in State of Kerala
- Shopping in State of Kerala
- Warnings and Dangers in State of Kerala
- See All...
6aruna Lives Here!
"contentment is the real treasure-Lao tzu"
- Member Rank:
- 0 1 3 8 8
- Forum Rank:
- 0 2 8 9 6
- 222 Reviews
- 519 Photos
- Add Friend
- Follow
- Send Message
Badges & Stats in State of Kerala
- 39 Reviews
- 85 Photos
- 4 Forum posts
- 1,150PageViews
- 3 Cities
- See All Stats
- See All Badges (11)
Have you been to State of Kerala?Share Your Travels
Latest Activity in State of Kerala
- Posted in Travel Paris Forum "Re: Visa possibilities of solo,"
- Wrote a Review idukki in State of Kerala Things to Do
- Commented on one of Madasabull's State of Kerala tips
- Uploaded a Photo to "weddings at guruvayoor"
- created a State of Kerala Travel Page "Kerala my home land"
Photos in State of KeralaSee All Photos (85)
Top 10 Pages
- Top 5 Page for this destination Thiruvananthapuram Intro, 26 reviews, 54 photos, 3 travelogues
- State of Andhra Pradesh Intro, 21 reviews, 42 photos, 3 travelogues
- Taiwan Intro, 11 reviews, 48 photos, 2 travelogues
- Top 5 Page for this destination State of Himachal Pradesh Intro, 13 reviews, 38 photos, 3 travelogues
- Hsinchu Intro, 20 reviews, 31 photos, 1 travelogue
- Top 5 Page for this destination Kanniyakumari Intro, 9 reviews, 25 photos, 2 travelogues
- Top 5 Page for this destination Madurai Intro, 7 reviews, 25 photos, 2 travelogues
- Vellore Intro, 12 reviews, 19 photos, 1 travelogue
- Hyderabad Intro, 10 reviews, 20 photos, 1 travelogue
- Pushkar Intro, 9 reviews, 21 photos, 2 travelogues


text:
Would Any Real Food Still Left in Restaurants Please Stand Up?Healthy Living
Real Food is continuing its disappearing act from restaurants across America. It doesn't seem to matter whether the restaurant is a franchise or boasts 5 stars.
At a franchise restaurant like Applebees, Chilis, or Bob Evans, you would expect that cheap, processed food dressed up with a gourmet presentation would reign supreme. Food in these types of restaurants is only a small improvement over fast food in most cases and will make you feel just about as rotten shortly afterward (unless, of course, you already feel so rotten from eating processed food much of the time that you don't notice).
But a 5 star restaurant?
I recently learned that Bern's Steakhouse, one of the premier 5 star restaurants in my metro area, uses bouillon cubes (aka MSG cubes) to improve the flavor of its signature french onion soup (source: Bern's waiter). I was devastated! This was one of the few restaurants I thought I was safe to order soup!
Who cares if Bern's serves organic baby green salad and grassfed steak sourced locally if you still get a migraine from the MSG laced bowl of soup? It makes you wonder what other corners are being cut that you don't know about yet despite all the lip service being paid to high quality.
Earth to Bern's: Bouillon cubes are NOT high quality and should NOT be in your french onion soup.
Just sayin'.
I was also disappointed recently when I enjoyed an evening out at one of my favorite restaurants, Boizao, a Brazilian style restaurant also considered very high end for my Mom's 80th birthday bash. One of my favorite dishes at Boizao is heart of palm with a special dressing. While serving myself a second helping that evening, the restaurant manager happened by and I took the opportunity to ask if it were possible for me to get the recipe for the heart of palm dressing. He then told me that they buy the dressing from a food supplier and that it came in "big bottles" (translation: cheap, rancid vegetable oils included). I was shocked speechless. Even more amazing, the manager didn't even seem embarrassed by telling me this!
Didn't know you were talking to a Real Food blogger, eh buddy? Oops! Secret's out now!
Am I wrong to expect a high end steakhouse to mix up its own dressings fresh with quality ingredients like extra virgin olive oil? Is this too much to ask anymore?
I have reluctantly come to the sad conclusion that pretty much all restaurants have gone to the dogs in America. The only exceptions I come across anymore are tiny little restaurants where the owner is also the chef and simply will not allow these low quality substitutions.
5 star or no stars, the American restaurant dining experience has been relegated to a processed food affair regardless of the size of the tab. Even if the meat and veggies are decent quality and prepared fresh, little effort is expended on the condiments, dressings, soups, and other extras that round out the meal and make a huge difference to the digestibility and overall nutrition of the experience, not to mention whether you will feel terrible the next day!
Bye Bye Maple Syrup
Another insidious trend taking place is the disappearance of real maple syrup from restaurants serving breakfast. In a related story, Food Renegade wrote about the disappearance of butter from restaurants in a recent post.
Well, the maple syrup has disappeared too I'm sorry to add! It used to be when my kids were begging for pancakes when we were traveling, I could at least ask for real butter and maple syrup to cover the bromated, bleached, synthetic vitamin enhanced white flour, garbage pancakes.
Not anymore! My husband was at a Conference recently at a 5 star resort and when the kids and I joined him for breakfast one morning, I was shocked to discover that only fake, corn syrup sweetened syrup was available with the pancakes or waffles.
You would think that $8 for a plate of pancakes that probably cost the restaurant about 25 cents to make could get you some real maple syrup! Of course, there was no butter to be found either.
Gotta pay all those property taxes for the golf course view, don't we?
I saw the disappearance of maple syrup coming a couple of years ago when my family and I were eating at a fantastic little breakfast nook in downtown Sarasota FL. Upon asking for some maple syrup, I was informed that it would be a $3 additional charge per 1 oz bottle of maple syrup that was provided. Of course, the high fructose corn syrup sweetened ersatz maple syrup was free.
We paid extra for 3 tiny bottles of real maple syrup but I commented to my husband that it wouldn't be long before even that option was no longer available.
Sure enough, here we are some months down the road and I haven't been able to find maple syrup anywhere for quite some time. I realize the price of maple syrup has gone through the roof, but is that really an excuse?
For IHOP? Maybe.
For a 5 star resort or a specialty breakfast nook that prides itself on quality? Most definitely not.
Maybe I should start bringing my own maple syrup to restaurants tucked discreetly into my purse. But, then I would have to bring some butter and maybe some sea salt too.
Oh, forget it! How weird and OCD would that be? I'll just eat at home!
Sarah, The Healthy Home Economist
Subscribe today and gain access to my exclusive & FREE weekly newsletter packed with the latest health news, Real Food recipes, video how-to's, special discounts and much more!
Comments (96)
Erica C
I find it sad that Cracker Barrel states that their decision to only use partly maple syrup now instead of 100% pure maple syrup because there has been a shortage of "sap." This is absolutely not true. In Vermont, where they get their syrup from, we have had a bumper crop the last 2 years.
Sarah TheHealthyHomeEconomist
It's about money and cutting costs where a big corporation is concerned!
Helen Hall
Even if you did find a restaurant that used quality ingredients, your food is still probably cooked in Teflon pans for the sake of easy cleaning and nice presentation of food. What about the detergents they use? There's no end…, Traditional society didn't dine in a restaurant for pleasure either. Consider eating at a like minded friend's house instead of a restaurant. I'm still searching for such a friend…
In my shop they sell a brand of syrup that carob fruit syrup mixed with maple syrup. Do you know if this stuff is unhealthy. The other ingredient is natural flavouring and when I asked the company what that was exactly I got no reply!
Pingback: October Unprocessed Update - Oh Lardy!
Hi Sarah
I was really shocked when I read about the stock cubes used at Bern's Steakhouse here on your blog the other day. This is terrible! No professional cook would advocate using cubes instead of a proper fond for their sauces or soups. That's just not real cooking. It's like using ground pepper instead of freshly grinding the pepper or similar sins.
Unfortunately I don't eat out very often, but I guess the next time I will start asking a lot of questions about their food. Only if we as consumers start being a real pain can we actually try to stop this trend.
Sarah, The Healthy Home Economist
I was pretty disappointed too! For a restaurant with such a stellar reputation, it is a huge compromise to use bouillon cubes.
I am new to your blog. A friend sent me a link about your different vaccination posts. I recently opened a cupcake bakery in Jonesborough, TN. All of our cupcakes are made with real ingredients!! I am glad to see that their is a following. It is not important to the people out here but once they try our cupcakes, they are hooked. They all LOVE butter now. Thanks!!
Real food is disappearing at an alarming rate. FYI: boullion cubes also contain GMO corn, soy, canola and cottonseed. The contamination of our food supply is so obvious. Why can't the masses see it?!
Just a note to everyone: I have recently discovered copycat recipes online for a lot of our favorite restaurant salad dressings/seasonings. If you can locate a favorite of yours, just substitute better ingredients and make it healthier at home My latest post is the copycat version of Outback steakhouse seasoning and Tiger Dill sauce- YUM.
lylah ledner
I'm new to your blog and I love it. You go girl! Keep shoutin' it out.
Sarah, The Healthy Home Economist
Thanks Lylah . welcome to a blog for THINKING people!
A voice from Europe: no fun in eating out in this part of the world anymore either. I have to eat in restaurants quite often and finding something real on the menu can be uphill work. I usually end up ordering a pan-fried steak or a piece of fish with vegetables or a side salad. But I can never be bothered with their dressings – they all contain vinegar which I don't like. I just order a salad with salt an olive oil. Italian restaurants are a pretty safe bet here. If they don't even have olive oil available to their I skip the veges and just have some meat. Not a pleasurable experience but sometimes there simply is no other choice. Generally though, all of the above applies to European restaurants more and more. I usually try to walk past the kitchen air vent – you can smell it if they use cheap stuff.
We buy a gallon of maple syrup from the farmer's market once a year and it usually lasts us. We freeze it so it doesn't get that wierd (but ok) brown film on it.
We have a condo for skiing and usually divy up the shopping list for food for our week long stay. I put 'real maple syrup' on the shopping list and the moron who had that section of the list bought the fake stuff! At least we had real butter….
I think Cracker Barrel may still offer maple syrup for their pancakes…
Sarah, The Healthy Home Economist
HI Mardee, it is a mix of 45% maple syrup and 55% cane syrup labeled "natural maple syrup". This change was recently made.
And to think, the first lady, as well intentioned as she may be in her attempts to address childhood obesity, is just as misguided as most everyone else and is leading the pack in trying to get restaurants to eschew butter for margarine:
"Just because you're not an athlete or a child doesn't mean that you're not a target of the food police. First Lady Michelle Obama is prodding restaurants to remove butter and cream from their dishes, use lowfat milk and provide apple slices or carrots as a default side dish on the kids' menu (news.yahoo. com, September 13, 2010). Nothing wrong with the apple slices or carrots, but in this case the vegetables are serving as a shill for vegetable oil products, which will replace butter and cream when chefs remove them. And where, oh where are the voices urging removal of industrial fats and oils from restaurant meals? The food industry coined the term "solid fats" to refer to both trans and saturated fats, but when it comes to demonization, only healthy fats like butter and cream get the blame."
How about this? LET'S START A NEW CAMPAIGN:
Meanwhile, you can check the restaurant listings by state on the EatWild.com website, which requires grass-fed/pastured to be listed on the menu in order to be listed. You need to ask about the oils and condiments, though. If we ALL ask, repeatedly, maybe some places will take note. If they can afford to, that is. Consumer demand can be pretty motivating, but I just don't know how it stacks up against misinformed nutrition brainwashing combined with cost cutting and the ease of microwavable, chemicalized, denatured food. Still, what choice do we have? We all have to eat out at some point or another, so let's speak up.
Nice expose by all on the state of restaurant food in the U.S. the unrefined, destroyed
palates of Americans is heartwrenching. Perhaps we can start an "eat at home" movement?
I now carry a small container of real EVOO and an organic lemon in my purse if we must eat out…. I order a plain salad and make my own dressing, usually ordering a piece of fish (praying it is truly wild) or meat and some veggies which I also add lemon to…
http://www.celticseasalt.com website has a great twist top wooden salt box which can be tucked into your purse and carried with you… I give them as gifts. We also pack and ship real Vermont maple syrup to FL where we spend the winter.. This also makes a nice gift …
Food is not sacred to Americans. For all of you who are aware of ancient wisdom and nutrient dense foods, keep sharing your knowledge !
Pavil, The Uber Noob
Imagine being able to officially and legitimately brag that your home kitchen is 'Real Food Certified' and that dining is 'Invitation Only'.
How exclusive is that?
Lorelei aka Hawaiigirl
We very rarely eat out since we don't actually enjoy the food – or can't afford to eat at the better quality restaurants (we do have a few). The in-laws came to visit for a month over xmas. They LOVE to eat out, and to keep the peace I gave in and did what I could to minimize the effects. Still, after two weeks and as many dinners out, I got a bladder infection for the first time in 15 years. And then, I couldn't cure it on my own, and it moved into my kidney's, so I had to take antibiotics for the first time in years and years. I just barely avoided being hospitalized, which I'm sure would have killed me. I'm still recovering from the antibiotics and the effects of all the crap food. I'm against restaurant food more than ever, but hey, just disparage me and call me orthorexic. And oh yeah, the inlaws are sure that I got sick from my "funny" food, not from eating like them (did I mention how they were on antibiotics during the whole visit?)!
Derek Henry
Interestingly, I wrote about the same exact phenomena, only with coffee as an an example. With margin squeeze tightening the noose on restaurants, they are forced to either compromise their ingredients, give less food, raise prices, or all the above. I feel for the small business owner for who it is do or die, but places that can afford to eat rising costs and don't – thats a good way to piss off customers. Continue to watch this trend…its just beginning.
I bring my low sodium tamari to our favorite sushi restaurant. I know people look at me strangely when I pull the bottle out of my purse, but a girls gotta do what a girls gotta do……to eat well.
Hi, Sarah,
This is off the subject of most of the posts, but since you mentioned it, I feel obliged to say something. Are you aware that to eat heart of palm, the palm trees are killed? Each palm tree has one heart, and in order to get it, the tree is cut down. Even if the tree is not cut down but the heart is cut out, it will kill the tree. There's a great deal of poaching that happens in order to feed people their palm heart salads. It's something people should avoid in order not to feed the poaching industry. Whether it's poached or whether it's farmed, it kills the trees. Farmed palm hearts may be a better choice, if you must have them, but can you be sure of their origin? Would the restaurant even know?
Kate @ Modern Alternative Mama
People eat processed foods all the time. They're used to them. They expect them. They WANT them. They want their restaurant food to be the same all the time (hence so many chains) and they want it to taste similar to the stuff they're used to eating. They wouldn't know what to do with real food. And honestly, it might make them sick due to detox! Can you imagine someone on SAD going into a real restaurant and drinking a bottle of kombucha, having a bowl of soup with homemade stock, a fresh salad with real EVOO, and a grass-fed steak? Do you know how sick they'd initially be? And they wouldn't get it. They'd run back to their processed, "safe" food. It's extremely sad, but it's the state of things in this country.
My daughter has actually learned (and will tell me, often), "We don't eat fries at restaurants. We only eat fries at home." It's the only way to guarantee they're made organic potatoes and safe oil!! And this is the case with many, many foods. Sigh. I don't like it, either.
Even here in Quebec, the biggest maple syrup producing area, and we can't often get it in restaurants. For Quebecers the other stuff is referred to, as what is loosely translated to, 'telephone post syrup' and waiters will often use that expression to explain the only syrup available.
Tim Huntley
Seems like this will only get worse as commodity price inflation puts a squeeze on the chain restaurants.
Tiffany@ The Coconut Mama
I'm totally OCD! I bring my own sea salt, butter, olive oil with me when I go out! I also NEVER let my daughter eat food at restaurants, so I bring food for her.
emily duff
this is a very interesting post sarah. i am a chef in nyc and have been working in the industry since 1988. since then i have seen such a huge change in the way restaurants source ingredients and feed their customers. i have also witnessed what i would call food crimes committed by "celebrity chefs" who feel the need to "change" ingredients in order to play God and feed their egos (when they should be properly feeding their customers). in my opinion there are 2 main reasons why these changes have happened in nyc. #1 economic. commercial real estate is so high in nyc that most chefs are cutting back on ingredients in order to pay rent and staff. the smaller restaurants, 40 seats or less, can't make a dime. it's really a shame how hard these people work just to break even (huge rent, real estate taxes, small business tax, payroll taxes, etc). I spoke with a friend of mine who owns a successful restaurant and he asked why i haven't been in with my family. i asked him if he could guarantee that his tortilla chips weren't made from GMO corn and he said "no. i can't afford that." #2 is fads and press. Some chefs incorporate "non-food" ingredients to attract publicity. For example, when celebrity chef Paul Liebrandt beame the youngest chef (24 years) ever to receive 3 stars at Atlas in 2000, he was openly using Cap'n Crunch cereal and MSG in his food. He was hailed an innovator and a genius following in the footsteps of Ferran Adria, "one of the world's greatest chefs" who built his career on making foam out of everything and denaturing whole foods by bringing forced chemistry into the professional kitchen and bastardizing real food. I find this inexcusable but they call it innovation and theater. because i am a chef we don't need to eat out very often – but eat out less often these days because after all these years i know the drill. Most coking oil in professional kitchens is a mix (25/75) of olive oil and canola oil. Seafood is mostly farm raised, eggs and poultry are rarely pastured unless noted on the menu and then the entree is at least $30, all bacon has nitrites/nitrates and dairy is unfortunately pasteurized (the occasional raw milk artisinal cheese will find its way onto some of the better menus). Back in 1993 I opened Henrietta's Feed & Grain in NYCs west village. The menu was seasonal and everything came from local growers that i had relationships with. whatever i kept in my fridge and pantry was also available for sale to my customers. I have not since seen another restaurant like my model and hope to someday open that restaurant again, but not in NYC. the space that i was paying $3,000 a month is now renting for $14,000. those numbers just don't make sense. thanks again for another thought provoking piece.
Sarah, The Healthy Home Economist
Emily, I am completely dumbfounded by your comment. You have hit the nail squarely on the head. I had no idea about all this stuff. Seems my joke about needing to pay the property taxes for the golf course view was ironically on target. Thank you for posting this information.
Stanley Fishman
Emily, thank you so much for exposing the truth about what these restaurants are doing. New York used to have the best restaurants in the country. What a shame.
I could not agree with you more about Adria and these chemist chefs.
I hope you can reopen your restaurant, it sound just wonderful!
Sarah Smith
What a sad state of affairs we are in! We have avoided the chain restaurants for years, and probably only eat out once every other month. But it would still be nice to be able to actually eat real food on those rare occasions! We try to only eat at local places, but like you pointed out, even at little local places there is no guarantee of the food quality. It is very disheartening!
Sarah, this is a timely post for me as my husband and I are going out for dinner to celebrate his birthday. We always like to go out for our birthdays. It's about the only time we do eat out. I just never know where to go anymore. I look at the menu and try to choose what I think is the best choice, but you know how it is. I had thought seafood was the best choice, but not after reading comments here. Eating out was one of the things I looked forward to as I am home all the time. It really is depressing.
A bit off topic and yet similar.
The USDA is at it again. Please see this post from Green Pasture. It's not even safe now to trust organic labels. I'm so thankful that I know how to cook!
A few months ago I was at a restaurant I'd been to many times before. My sister spread some butter on the delicious bread and took a bite. "It's margarine," she said. I told her she was crazy…they've always served butter with their bread. Then I took a taste. Yep, margarine. And no, the server was not able to bring us butter. We haven't eaten there since.
susan v.
i really worry about the health of our country, knowing how many people do eat out (and bring their kids) at places like applebee's and IHOP. it's encouraging that the weston price movement keeps growing but i think the majority of people in the US are still unaware of these issues (or don't care).
i don't eat out much anymore due to the cost-the high quality restaurants sourcing local organic are just too expensive!
You know what I think is really sad. The majority of Americans don't even know what REAL maple syrup is and if they do, they dont know what the difference is. They just know it costs more. I used to be one of those people. I never knew what I was eating wasn't 'real' food. It was all I'd ever known, and of course, why would they sell it if it wasn't good for you? Now I do know and I am spreading the word about what people are putting in their mouths.
Thanks for all of your hardwork.
Tracey, I think most Americans don't know what real food is!
I'm lucky to currently live in Wisconsin where restaurants are required to serve real butter – we are the dairy state! Can't say the same about using healthy oils, but there's always real butter on the tables!
As for real maple syrup, I do bring my own with me when I have to travel & stay at hotels. I always bought little 1 oz bottles from the Wisconsin Cheeseman company's outlet store that is located in my town. However they're unfortunately going out of business. Going to have to stock up on mini bottles of maple syrup before they're out of them!
Mike Lieberman
The best restaurant that I've been to lately in the one in my own home. Not only is it made from real ingredients, but it also has that special ingredient mixed in….love. Can't get that in any other restaurant.
Stanley Fishman
Beautifully said, Mike.
I have a lot of old cookbooks. Many of them would say the the best food was cooked at home, and that Restaurants were only for tourists and the wealthy. People used to sneer at Restaurant food, because the food at home was so much better. I think we are now coming back to that.
Sarah, The Healthy Home Economist
Yes we are Stanley. I sneer at restaurant food already even at 5 star restaurants where the tab for one person is $100 or more. I am proud to be a Real Food Snob.
The next time you're in San Francisco check out Flour+Water. I think you would appreciate their homemade ricotta, bone marrow pizza topping, or pork braised in whey. Here's a review:
This is listed as one of the top ten restaurants in GQ magazine – lots of WP influences. Am I sensing a trend?
Sarah, The Healthy Home Economist
Maureen, you are on to something there. Restaurants will HAVE to move back to real food sooner or later or they will go bankrupt. Folks like us won't go and others won't go because they will be too sick and on disability at home. It is an eventual happening that is sure to take place. Restaurants will have to change their ways or become extinct, particularly the garbage franchise ones.
Soli @ I Believe In Butter
Maureen, thank you for posting this! I am going to San Francisco this Friday and I will have to check out this place!
We USED to bring real butter and real maple syrup to a one-man owned, local breakfast restaurant several years ago. I would always walk out mad, though, because the eggs had been cooked in some greasy, yucking oil, and a heap of margarine had been dumped on something anyway. When you are mad and feeling ripped off walking out of a breakfast place, you might as well eat at home (which we now do!).
Natasha @ Saved by the Egg Timer
This post is so sadly true. Right now I cannot think of any resteraunt with all real food except my kitchen.
Lynn Therrien
I've read some good things about Panera, Chipotle and Five Guys Burgers and Fries, but I can't remember exact details.
It is sad, isn't it? I'd like a little convenience once in a while and/or just having someone else make my food sometimes. We rarely, rarely go out to eat. It's also expensive for a family of 6.
If you do find good ones, please pass it along. We're heading to New Smyrna, Florida later this month. I'm sure we'll eat out a time or two.
This is just based on how I react to eating in these places:
Chipotle isn't so bad…I would choose to go there if I'm out of town and have to find something.
Panera would be my second choice but only if I'm desperate. They have reasonable breads, bagels, etc… but many of their salad dressings have artificial sweeteners.
Five Guys always made me sick so I'm sure they use artificial ingredients – I would never go back again.
My husband would die if I pulled my own butter out of my handbag, LOL! Luckily when we go out to eat it's usually for sushi and we know the owners very well. If I have a question, I'll ask her and get a straight answer – she hates MSG too and removed it from all the restaurant's food (it's also a hibachi place) when she and her husband bought it.
Fyi, I take a small toaster, and and electric pan on trips with us and we make sure we have a fridge/ microwave in the room. I make whole meals in the room and no one would even know and its healthier AND cheaper!!
I think my husband and I should open a breakfast/lunch restaurant… I can't believe some of the things that we make for not much money for those two meals that wipe out what the other restaurants serve!
Debbie Hammel
I am fortunate to live in an area with a small, family-owned restaurant called Soup R Natural where they grow much of their own vegetables and herbs, and source meats, poultry, eggs, dairy, and baked goods from local farms and providers who care about sustainably produced, nutritious food. We frequent this restaurant often — it's a casual place where you can get soup (homemade) a salad and a sandwich, or a fancier entree if you prefer, for a very reasonable price. When we want something more elaborate, we also have a wonderful restaurant in Baltimore called Woodberry Kitchen. The owner shops farmers markets and has relationships with local farms and small dairies to source the ingredients they use, they preserve foods in house for use during the winter, and recycle pretty much everything.
I've started bringing butter to restaurants too as well as salad dressing. It sucks, but at least I feel better about what I'm eating.
Real Maple Syrup has been absent from almost all restaurants for my whole life. I think I've found it in maybe one restaurant…ever. In fact, most people I've ever met have never tasted real maple syrup and would define the fake stuff as 'real' – Aunt Jemima or Log Cabin. I first tasted real maple syrup when I moved to Vermont in 1971….it was love at first taste.
Most people still don't know that butter is better. I am still able to ask for real butter and some places will still have some little foil covered pads in the fridge. You are right, Sarah, even when you ask for butter many places will bring out a blend or whipped blend. Many waitstaff don't even know whether their butter is real…I have to taste the suspected substance.
It is very difficult to go eat out when we are so aware of the junky ingredients. It is nearly impossible to find any restaurant that isn't using crap industrial oils.
I read that Square One Burgers on Dale Mabry in Tampa uses beef tallow for their french fries.
We've eaten at the Tampa Refinery and thought it better than average but I believe they use canola oil/veg oils.
Sorry, it isn't Square One Burgers whose fries are fried in Beef Tallow…The place is called Burger Mongers at 10412 North Dale Mabry Highway, Tampa.
We tried Burger Mongers and there burgers were not very flavorful…Burger 21 have much better burgers. Burger 21 is a Chef Chris Ponte creation. (but I don't think they use beef tallow for their fries…yet.
Lucy, I had read that the owner of Burger 21 is also the owner of another Tampa establishment? Do you know which one? Thanks.
Hi Sarah!
I laugh as I read this post because *just this morning* I was telling my kids (as I was preparing for their school lunch) that anything I prepare at home will be much more nutritious and healthy for them than anything they can buy at school. I said "it's because restaurants have to make money so they use cheap ingredients and chemicals to make the food taste good and last longer". And now, I read that you blogged about this very topic!!!
My husband and I both agree that it's not worth going out to eat anymore. In fact, a good date is getting invited to a friend's house for a home-cooked meal and then maybe movie afterwards! Or games!
You know, Sarah, since all these restaurants are so bad, an excellent post topic would be "Eating Healthfully While Travelling." Just saying… (-:
Sarah, The Healthy Home Economist
Hi Andrea, I actually have a blog on that already:
I guess nothing is safe anymore. My mom always insists on eating out at places like Olive Garden, Bob Evans, and Cracker Barrel. Well, I always assumed it was better than eating at McJunk (which I would never do anyway) so I usually go with her and always wonder why I end up feeling like complete crap afterwards. And I admit that I love Olive Garden food still. Nothing beats cheese-covered pasta baked in tomato sauce. Italian food can be very difficult to fix at home so it was always more convenient to go to Olive Garden.
I've actually taken to bringing condiments with me when I travel. Two to three times a year, we drive 2400 miles to visit my family, and we usually stop at 3-4 restaurants along the way. When I realized that we COULD get good-quality meats, fruits and veggies but COULD NOT get good fats or condiments, I started packing my own. We walk into these restaurants with our own butter, maple syrup, HFCS-free ketchup, raw cream and salt (Real Salt). We take our own milk into the hotel breakfast room. I realized that being able to stay healthy on our cross-country trip was much more important than eliminating any potential embarrassment that might arise. Once I did it on trips, it became pretty easy to start doing so home. Not that we eat out a lot, but when we do, I take along the basics. The best of both worlds – I don't have to cook, bit I don't have to put junk in my body either.
My husband recently went to a large Cuban restaurant that juiced their own sugar cane for Mojitos. That's a start! Their menu looks delicious, but I have to wonder if they skimp in other areas…
At Chili's, I asked for melted butter and what they brought me looked disgusting- nothing like butter! They didn't tell me it wasn't the real thing, but whatever they gave me was definitely NOT.
It's a shame that we can't go out anymore without coming home feeling sick.
Sarah, The Healthy Home Economist
What's more, what some restaurants are insisting is real butter is actually "butter blends" which have some real butter in them but are full of vegetable oil fillers to cheapen the mix. Using the Real Food name for a complete imposter is becoming more common. Don't fall for that one!
I know what you mean! I was shocked to find that butter was literally not available in some restaurants anymore! Going out to eat has become such a fiasco, we do it only when necessary on the road, and even then, it is a hassle. I try to ask for omelets to be cooked in butter not oil, and I have them bring me olive oil and balsamic vinegar in little cups, so I can make my own dressings for salads. What is the world coming to!
I've been wanting to try the Refinery for ages…let's have a field trip!
Here are few places I find that I can eat without feeling sick later, although I haven't quizzed anyone to check their ingredients:
Al Gusto on Kennedy (fantastic guac, beans, cheese and salsa)
Ocean Prime at International Plaza (delicious tomato salad and crab cakes)
Square One Burgers – South Tampa (wonderful black bean burger)
Pane Rustica – even further in South Tampa (yummy pizza)
I recently took my own dressing to a restaurant. I will definitely be doing that more often! It was no big deal and I don't think anyone even saw me pour it on my salad! I've been thinking for a long time how nice it would be to have a small carrying case with vessels for all kinds of items that you might want in a restaurant; dressing, oil, vinegar, maple syrup, salt, honey. When taking all of that it does make you wonder what the point of eating out is, but sometimes it's unavoidable and would be really handy to have healthier options with you at all times.
I use to work at a chain restaurant and they also microwaved pretty much EVERYTHING! Looking back now, I am disgusted. They made NOTHING from scratch!
Sarah… have you seen this place, yet?
Their website says all the right things… who knows?! I've never been, but Amy has and loved it.
Sarah, The Healthy Home Economist
Hi Casey, I have not been there but the menu looks intriguing and they seem to be making an effort in the right direction. There are a number of fried dishes .. I would expect that it isn't fried in beef tallow and those should be avoided. If it is a one off restaurant that isn't a chain and owned by a single proprietor, then it could be great. I have been burned so many times by restaurants though that I would have to quiz the chef personally to be sure before I would say it was good.
My son is a culinary arts student at Kendall College in Chicago. This college prides itself on being the only "green" culinary school in the country. They learn to cook from fresh, raw, natural ingredients, have a garden on campus, and take courses on sustainability. My son works at a very popular Irish pub, and is highly disappointed that many of the foods they serve come pre-packaged, needing only to be heated up, and are laced with artificial ingredients and preservatives. He has convinced the owner to change over to real, fresh food for some of these ingredients. However, the problem doesn't seem to be the cost of the food. For the most part, it's the fact that the fresh items are "labor intensive" and the restaurant owner wants to keep the labor prices down. In addition, he keeps the labor down by hiring people who don't have the skills needed to prepare the fresh items. How sad! According to my son, preparing fresh, natural foods can actually cost less than the packaged stuffl
Sarah, The Healthy Home Economist
Barbara, I always thought it was the real food was more expensive and that was the reason for restaurants buying the processed foods! The fact that preparing real food is labor intensive makes so much more sense though. Finding/hiring good help is a real headache for employers so if that can be minimized by buying processed food that just needs to be nuked before it's served makes a huge amount of financial sense the for the business. Thank you for posting this information. I understand this problem much better now and why real foods keep on disappearing from restaurant establishments.
Stanley Fishman
This is so true. Restaurants are no longer worth going to. No matter how famous or expensive, almost all of them use crappy ingredients and chemical cheats, like MSG in all its myriad forms. Cheap factory ingredients mean more money for the Restaurant. And I have yet to find more than one that does not rely on the cheapest factory vegetable oils for dressings and cooking. And so many of them rely on microwaves. Many just cook on one day, store the entrees in a freezer, and nuke them in the microwave when ordered, even several days later.
The ersatz fake maple syrup is absolutely disgusting.
I have decided just not to go to them until they clean up their act and serve real food. The only exception I personally know is Che Panisse in Berkeley, which has used real food since the 1970's and has never betrayed its roots.
We were eating in a restaurant that we thought used quality ingredients, a family owned place that had become really successful., and always boasted of the local, high quality ingredients they used. They had a very interesting petrale sole entree, which I was about to order, but I was lucky enough to ask if the fish was farmed or wild. It turned out that it was farmed, which shocked me, as I did not think they farmed such an unusual and high end fish. I guess now any fish can be farmed. Which means they are fed GMO soymeal and other unnatural feeds.
Many Restaurants have now switched to canola oil, because it is "so healthy". I think they switched to canola oil because it is so cheap.
This Valentines day, I'll be making some beautiful grassfed steaks, with sauteed mushrooms in real butter and some other homemade sides. Not only will it be healthy and high quality, we will save a lot of money. And we will feel much better after we eat.
"And so many of them rely on microwaves."
A while back I went to a supposed quality restaurant and ordered a petite steak. When it arrived at the table I could smell the microwave! My husband always though I was strange when I said that when meat has been nuked I sooo can smell it. It has a rancid smell that makes my stomach turn. I spoke with the kitchen and yes they heated the meat in the micro. They did bring another and I had my husband smell the two side by side, and yes he too can now smell the difference. Needless to say I didn't eat anything there that night.
It's sad that we are being fed these awful things and paying so much for it, not just with our money either.
I'd rather have a pot luck lunch/dinner with friends and taste a lot of new recipes from safe kitchens than dining out anytime
Haha- this just makes me think of "Elf" where he pulls his maple syrup out of his sleeve after he realized his new family didn't have any for his spaghetti…lol! That's going to be you! Love it!
Tiffany@ The Coconut Mama
LOL that's hilarious!!!
I was at a diner type restaurant while on a trip (not too many options) and did ask for real butter. They were able to provide it, which was great.
I have never traveled with maple syrup, but have considered it. I would advise getting one of the tiny syrup containers that are sold for gift packs and then just refill it as need be.
I actually know someone who takes her own Brita pitcher everywhere she goes – including restaurants – so a little tiny maple syrup container isn't too noticable by comparison.
OMG that is going to be me! I find I can't even drink coffee or tea out anymore if they don't, at minimum, use filtered water!
A Brita water filter?? An utter waste of money, mostly. Get a home filtering system which uses a ceramic candle to filter the water and then carry THAT with you. I do it all the time. I carry my water in a food-grade stainless steel pitcher (there are many sizes and types available). Brita filters and PUR filters and that type just make you THINK they're actually doing something.
I was talking to a friend recently about restaurants and she made a great point. She said that restaurants care about one thing: taste. They do not care about your body, mind, or spirit. It doesn't matter how fancy or how cheap the place is. I had never thought about it like that until she uttered those words. I think she is absolutely correct and I will never think about restaraunt food the same way again.
Maria Rote
My husband enjoys taking our 3 grand daughters out to breakfast. He started carrying his own real maple syrup for them a couple of years ago. I just assumed the ones in all the restaurants were fake. Yuck! He doesn't bother trying to hide it. Why would the restaurant care since it isn't a product they charge for so it actually saves them money.
I'm pretty sure Crackerbarell still serves real maple syrup with their pancakes. Do you know?
Sarah, The Healthy Home Economist
I just called and the lady in the Crackerbarrel retail office said they no longer carry the 100% maple syrup anymore. She said it is a blend of maple syrup and the fake syrup.
Sarah, The Healthy Home Economist
I should also add that the first person who picked up the phone insisted it was maple syrup and the bottle was labeled "maple syrup'. But when I asked to speak to someone in the office, she admitted it wasn't 100% maple syrup but in fact a blend.
And their *homemade* fried apples – hello, they sell them out front and the ingredients are listed right there – HFCS. I mean when was the last time you made something homemade and thought "Now where'd I put the high fructose corn syrup?"
I was just about to chime in on the Cracker Barrel syrup switcheroo! My family loves to go there for breakfast and have for a long time. They'd always served real maple syrup in small glass bottles. One day we were there, I happened to look at the bottle and instead of saying 100% pure maple syrup, it said 100% pure natural syrup! Upon closer inspection, it says 55% maple syrup and 45% cane syrup (which would still be slightly better than corn syrup?) I was floooooooooored! I immediately asked the manager about it, and he said that Cracker Barrel is one of the largest maple syrup buyers in the US and there is a shortage of maple syrup, so this is their answer! (Answer to not depleting the supply, or to keep costs down?) I told him I didn't like the change!
That being said, I'd still rather have their 100% Pure Natural Syrup in tiny glass bottles than ANY syrup (most definitely fake!!) at any other breakfast place!!!!!! The second they switch to chemical syrup, we will stop going there!
And speaking of carrying your own condiments, the times when I let my kids have breakfast at school (ugh!!), I have brought the small glass bottles of maple syrup for them to use on their 'french toast sticks'… Not that they are great to begin with, but I just couldn't let them eat the syrup when I can clearly read what's in them!!
Sarah, The Healthy Home Economist
Hi C,
What a SCAM! Putting it in little glass bottles and calling it "Natural Maple Syrup" does not make it REAL maple syrup!! At least there is no corn syrup in there.
How do we get truth in advertising?
Hi Sarah,
I just looked in their bottles in my fridge (we reuse the bottles!) and it's called "100% Pure Natural Syrup". At least they don't call it Maple Syrup when it's not 100% Maple Syrup!
Last we visited Cracker Barrel, they served a blend of fake & real in the little glass bottles.
Most of the time it is not worth the effort of having a nice dinner out when all you get for the high price of food is "nonfood" that will kill you! I found out that the butter seasoning that Outback puts on their steamed veggies has Msg.. Yet they claim their steaks. etc dont have it. Go figure that one out!!! But their "Vegetables" do.
I bring my own butter without hesitation. Syrup is a little messier, haven't found a great way to keep that in my purse yet. I should start bringing salt. If you are thinking of the same little breakfast nook in Sarasota I am, you can still pay the up charge for real maple syrup. At least in their Palmetto location. Sad to hear about Bern's. Guess we won't be heading there for our anniversary. I appreciate the heads up.
What were you talking about when you mentioned Bern's? Do you mean the steak house? I used to love it when I lived in Tampa. The two couples who I know who have been there in the past almost 30 years are straight SAD eaters.
Here's an idea on syrup. The morning you are going out, pour some in a little travel bottle that you put shampoo in when you go away.
jennifer Zint
I also thought I should bring my own sea salt ,butter and maple syrup when eating out–I look to see if they have butter instead of margarine -and at times -YES!
Sarah, The Healthy Home Economist
Jennifer, I need to move to your neck of the woods!
I really can't believe you don't already keep sea salt,real milk,butter, and Kombucha always in a cooler when you travel or jaunt about town!!!;)


text:
- About Us
- Book Recommendations
- Signed Editions
- Kepler's Recommends
- Bestsellers
- Staff Picks
- Angela's Picks
- Becca's Picks
- Caitlin's Picks
- Christin's Picks
- Cressida's Picks
- Cynthia's Picks
- Jenna's Picks
- Julie's Picks
- Lane's Picks
- Lee's Picks
- Leigh's Picks
- Marilyn's Picks
- Molly's Picks
- Nancy's Picks
- Nicola's Picks
- Nicole's Picks
- Pam's PIcks
- Praveen's Picks
- Ron's Picks
- Sina's Picks
- Todd's Pics
- Tori's PIcks
- Award Winners
- Kepler's Events
- Community Partners
- Book Clubs
- Literary Circle Membership
The Cabala and the Woman of Andros (Paperback)
Usually Ships in 1-5 Days
Featuring an illuminating new foreword by Penelope Niven and a revealing afterword by Tappan Wilder, this reissue of two early books by Thornton Wilder reintroduces the reader to the author's first novel, The Cabala, and to The Woman of Andros, one of the inspirations for his Pulitzer Prize-winning play Our Town.
A young American student spends a year in the exotic world of post-World War I Rome. While there, he experiences firsthand the waning days of a secret community (a "cabala") of decaying royalty, a great cardinal of the Roman Church, and an assortment of memorable American ex-pats. The Cabala, a semiautobiographical novel of unforgettable characters and human passions, launched Wilder's career as a celebrated storyteller and dramatist.
The Woman of Andros, Wilder's best-selling novel, published in 1930, is set on the obscure Greek island of Brynos before the birth of Christ, and explores Everyman questions of what is precious about life and how we live, love, and die. Eight years later, Wilder would pose the same questions on the stage in a play titled Our Town, also set in an obscure location, this time a village in New Hampshire. The Woman of Andros is celebrated for some of the most beautiful writing in American literature.
About the Author
Thornton Wilder (1897-1975) was an accomplished novelist and playwright whose works, exploring the connection between the commonplace and cosmic dimensions of human experience, continue to be read and produced around the world. His Bridge of San Luis Rey, one of seven novels, won the Pulitzer Prize in 1928, as did two of his four full-length dramas, Our Town (1938) and The Skin of Our Teeth (1943). Wilder's The Matchmaker was adapted as the musical Hello, Dolly!. He also enjoyed enormous success with many other forms of the written and spoken word, among them teaching, acting, the opera, and films. (His screenplay for Hitchcock's Shadow of Doubt [1943] remains a classic psycho-thriller to this day.) Wilder's many honors include the Gold Medal for Fiction from the American Academy of Arts and Letters, the Presidential Medal of Freedom, and the National Book Committee's Medal for Literature.
Penelope Niven is the author of critically acclaimed biographies of poet Carl Sandburg and photographer Edward Steichen, as well as Swimming Lessons, a memoir, and Voices and Silences, coauthored with the actor James Earl Jones. She is the recipient of three fellowships from the National Endowment for the Humanities, the Thornton Wilder Visiting Fellowship at the Beinecke Library at Yale, and other fellowships and awards.


text:
Halloween Express Store in Rochester, MN
We're Sorry. This store location is closed during the off-season.
Miracle Mile holds the place in Minnesota history as the first shopping center built outside of the Twin Cities. The 63-year-old shopping center stands at 115 16th Ave. NW, along U.S. Highway 52 and Second Street Southwest. We are pleased to be part of Miracle Mile for the 2015 Halloween Season. We are currently closed for the season, but would like to wish our customers a fun and safe summer!
Street Address
50 17th Avenue Southwest
Miracle Mile Shopping Center
Rochester, MN 55901
Phone Number
Store Hours
Store News
It is a night full of football in Rochester tonight! Mayo vs. John Marshall at John Marshall and Century is hosting Northfield for their Homecoming. We hope all the athletes stay safe \nand have a great game!
Good Luck to the Century Panthers at their homecoming game this evening vs. Northfield.
Are you looking for something fun to do on Labor Day? Stop in to Halloween Express and get a head start on finding the perfect costume! \nWhether you are looking for something to wear to the Minnesota Renaissance Festival, Spooktacular Fun Run, or Halloween, we got you covered!
We have extended our hours and will now be open 11-8 each day except Sundays we will be open 12-6. New items are arriving daily and our selection is awesome! Chateau Theaters in Rochester is looking forward to the release of Transylvania 2 in theaters September 25th as things get spooky in their lobby. Pick up a Halloween Express coupon from their display and come let us know how you liked the movie!


text:
When this plugin is enabled, I am no longer able to edit pages and post. Any ideas ? New version ?
When this plugin is enabled, I am no longer able to edit pages and post. Any ideas ? New version ?
If you dont have a ton of products, I would just use the new javascript embed instead. Flip over to HTML view and paste it when you want the button to show up.
I can try that but wouldn't I need the plugin turned on for that to work?
I've looked around and I don't see any mention of embed code that's already been released, only one that's in the works. This is assuming that you aren't referring to the shortcode. I'm trying to get this site working for a client that is using transfirst. Can you send me the code or direct me to a link with the documentation ?
Have you added a product within Fleapay? Once you do you get a "Embed Code Snippet" which you copy and paste into your post or page.
Did you get everything squared away with your integration and products?
Here's how to add new products: https://www.fleapay.com/support/general/products#new
This topic has been closed to new replies.


text:
Sponsors: Lyons Chevrolet, Buick, GMC, First Commerce Bank, Ok Tire and Brake, Blalock Plumbing & Electric
Sponsors: Roberts Toyota, First Commerce Bank, Lyons Chevrolet, Buick, and GMC, Michael Wealth Management, Pizza Hut
Sponsors: First Commerce Bank, Griffin Cook & Sons, First National Bank, Lyons Chevrolet, Buick, and GMC, Michael Wealth Management, H&S Pharmacy, Blalock Plumbing and Heating, TriStar Training
Sponsors: First Commerce Bank, Ledford Employee Exchange, H&S Pharmacy, John Karby - Edward Jones Investments, TnWeb, Meredith Warner Animal Clinic
|State of Tennessee September Revenue Report
NASHVILLE – Sales tax collections in Tennessee continued to show marginal growth in September revenue figures. Finance and Administration Commissioner Mark Emkes reported today that overall September revenues were $1.1 billion, which is 5.45% above the budgeted estimate. September sales tax collections reflect spending that occurred in August.
"The sales tax is the 'bread and butter' of our revenue collections in Tennessee, and it's our leading economic indicator," Emkes said. "September sales tax collections continue to reflect the sluggish national economy, but we are very pleased with the positive growth rates reported in corporate franchise and excise taxes.
On an accrual basis, September is the second month in the 2012-2013 fiscal year.
September collections were $55.8 million more than the budgeted estimate. The general fund was over collected by $57.7 million and the four other funds were under collected by $1.9 million.
Sales tax collections were $2.2 million less than the estimate for September. The September growth rate was 2.84%.
Year-to date collections for two months were $41.9 million more than the budgeted estimate. The general fund was over collected by $51.4 million and the four other funds were under collected by $9.5 million.
The budgeted revenue estimates for 2012-2013 are based on the State Funding Board's consensus recommendation of December 19th, 2011 and adopted by the second session of the 107th General Assembly in April 2012. They are available on the state's website at http://www.tn.gov/finance/bud/budget.html.


text:
Found a great little site if you're looking for some emblems and, like me, are a complete and utter duffer at anything artistic.
Interested also in seeing any emblems designed by people here (you can share the code if you want)
Results 1 to 5 of 5
Thread: BF4 Emblem Designs
Hybrid View
12-19-2013 #1
- Join Date
- Dec 2006
- Location
- In your urinary tract
- TidalPhoenix
- Posts
- 12,398
- Rep Power
- 134
BF4 Emblem Designs
12-19-2013 #2
I've designed an emblem on Battlelog but to be honest I don't even know how to show it off, unless of course it's automatically put in the tanks, LAVs that I'm driving.
12-19-2013 #3
If I had the game I would know how to do it.
Failing that go to the emblem then press print screen on your keyboard then paste it into paint and upload to imgur.com or some other host.
12-19-2013 #4
Some of those are damn amazing!////Taking sig/avatar requests, PM if interested\\\\
12-19-2013 #5
Thread Information
Users Browsing this Thread
There are currently 1 users browsing this thread. (0 members and 1 guests)


text:
ODT Online
ODT /directory
Queenstown Lakes harbourmaster Marty Black said yesterday
with 1600 athletes ''descending on Wanaka'' water safety was
a major consideration. He advised swimmers training for the
event to swim on the south side of Roy Bay.
Those who wanted to swim in the middle of the lake should
swim in a group or have a safety kayak with them.
They should also wear a brightly coloured swimming cap or a
fluorescent visibility device.
Boat users should be aware there would be more swimmers than
usual in the lake and they should keep a sharp lookout at all
times ''particularly in choppy conditions that could make it
difficult to spot a lone swimmer''.
Pictured, Challenge competitor No 137, Emanuel Citron, of
Venice, Italy, said yesterday competing was just a hobby for
him, but he would normally train in Venice's Grand Canal.
A name, residential address, and (preferably residential) telephone number is required from readers who comment on ODT Online. These details will not be visible to site visitors.
Post a note
Submit your news & photos - Login or
Opinion? Have your say - Login or Register
Submit your
event or notice
Add a photo
Bookmark ODT
Make ODT my
Otago Daily Times print and digital edition, The
Star - Dunedin, The News - Central Otago, The
Ensign - Gore, Southland Express -
Invercargill, Southern Rural Life - Otago and
Southland, The Courier - Timaru, Courier Country - Canterbury and
West Coast, Queenstown Times - Queenstown, Mountain Scene -
Queenstown, The Oamaru Mail - Oamaru, The
Greymouth Star - Greymouth, Hokitika Guardian - Hokitika,
West Coast Messenger - West Coast, The Ashburton Courier -
Ashburton, The News - North Canterbury, Extra! schools
publication, Property
Times South Canterbury


text:
5 Reviews
I'd only had vegetarian mulligatawny soup once (at some little restaurant in NYC on curry row), years ago, but had often wished I'd find another non-chicken version. I thought about it again yesterday, and googled some recipes. This sounded like the best one, and I had nearly all the ingredients. I did omit the potato and the whole dried chili, but added yellow dal, freshly grated ginger and some crushed red pepper; and subbed light coconut milk for the regular. IT WAS FANTASTIC!!! I also made my first garlic naan--from another site--to serve with it, and both were utterly delicious. I'll definitely be making this again!
Excellent... I totally love this recipe and the fact it was totally vegitarian was great. My family have asked for this soup repeatedly since I first made it!!! It really does make you feel better when you are not 100%... Makes me think of a warm summer day.
Just made this recipe tonight, AWESOME!! A must try if you've never tried Mulligatawny soup before and if you've tried it before, this recipe will knock your socks off!!
This is outstanding soup. I love Spicy food especially Indian food. I made it exactly as the recipe said, no improvisation. I LOVE IT!
Very nice, and I have no idea how Mulligatawny should really taste, but I'd have preferred a little more of a chili kick to it.