text:
I know there are a bunch of vegan mac and cheese recipe floating around out there on the internets and in cookbooks. I have tried many of them, but I always keep coming back to this recipe. The inspiration comes from my good friend, Sjanie, in B.C. (my only vegan friend, actually, aside from my blog readers). She was very supportive of my decision to go vegan and she would send recipes as we chatted via MSN Messenger, which I would hurriedly cut and paste, print off, and try out. The original print out is long gone because I started just pitching ingredients into a blender, adjusting as necessary to get the taste and consistency I wanted. I decided to finally measure and write down what went into the blender and share it with you. My kids love this dish slathered with ketchup, Canadian-style.
Saturday, June 21, 2008
Creamy Mac and Cheeze
I know there are a bunch of vegan mac and cheese recipe floating around out there on the internets and in cookbooks. I have tried many of them, but I always keep coming back to this recipe. The inspiration comes from my good friend, Sjanie, in B.C. (my only vegan friend, actually, aside from my blog readers). She was very supportive of my decision to go vegan and she would send recipes as we chatted via MSN Messenger, which I would hurriedly cut and paste, print off, and try out. The original print out is long gone because I started just pitching ingredients into a blender, adjusting as necessary to get the taste and consistency I wanted. I decided to finally measure and write down what went into the blender and share it with you. My kids love this dish slathered with ketchup, Canadian-style.
Posted by Vegan Dad at 2:05 PM
Labels: cheeze, kid-friendly, pasta
76 comments:
- Ricki said...
This sounds great. I've never done a vegan mac and cheese with nuts, but I bet they add a lot of creaminess. Yum!
- June 21, 2008 at 2:49 PM
- Eesh said...
Yummy! I can't wait to try this! Mac and cheese was my ultimate comfort food in college. It was such a hard break up when it ended.
- June 21, 2008 at 5:27 PM
- Paulina said...
Yummy! I love the addition of the nuts, I'm sure it adds to the creaminess.
- June 21, 2008 at 10:54 PM
- Cherie said...
Looks great! I love the ingredient list. I think for your kid-friendly meals, it'd be great to see some more balanced meals to help both omnivores and vegans get green leafy vegetables into their children's bellies! :)
- June 22, 2008 at 1:50 AM
- Vegan Dad said...
I usually just feature a main dish. Every meal I serve is flanked by a wide variety of veggies, I just don't take a photo of it.
- June 22, 2008 at 7:57 AM
- mustardseed said...
Ooh baby. No marg. No EB.No Tofutti.
I love your picture.
- June 22, 2008 at 9:51 AM
- mustardseed said...
Vegandad-agreed. I usually either include veggies in my main dish, or have a sautee on the side. Which I don't always take a photo of.
- June 22, 2008 at 9:53 AM
- Trish said...
I will ahve to add some of the items to my shopping list and give this a try! Sounds very good.
- June 22, 2008 at 10:12 AM
- Celine said...
please make our leftovers go quickly so that I can make a half-batch of this, soon.
- June 23, 2008 at 8:45 AM
- Erin said...
This is very similar to my standard mac recipe, except I've never used nuts. It sounds awesome, and I love the idea of the extra protein.
- June 23, 2008 at 12:14 PM
- Sherrie said...
I haven't used nuts in my mac & chez before, but that pic has convinced me to give it a try.
- June 23, 2008 at 3:06 PM
- Alexis said...
This looks the best of any of the vegan mac & cheese photos I've seen on the internet. As soon as I can acquire miso, I will make this.
Your story about hurriedly copying, pasting, and printing reminds me that I often quicky write out abbreviated versions of your recipes on small slips of paper or sticky notes and attach them to the refrigerator or cabinets in my kitchen. So far yours are the only recipes I have done this with, because they are so good and simple enough to fit on small bits of paper. :)
- June 23, 2008 at 3:47 PM
- Vegan Dad said...
Well, shucks, Alexis.
- June 23, 2008 at 4:13 PM
- Vivacious Vegan said...
I just tried the mac & cheese in VT this month and didn't care for it much. I'm really excited to try yours also. There are some recipes out there that seem so elusive to me. What I wouldn't give just to find that "perfect" go to recipe.
- June 23, 2008 at 9:01 PM
- AdvisorKarin said...
vivacious, I tried the VT mac and cheese recipe, too, and was iffy on it, but I did like using rice flour as a thickener.
- June 23, 2008 at 10:47 PM
- Kristi said...
I just made this recipe, and can I say...wonderful! The nuts did definitely add a creamier texture and the taste was nice and mellow. I did add a little soy sauce at the end, just because I'm a salt freak and my other favorite vegan mac and cheese includes that. But I loved it and definitely will make it again!!
- June 24, 2008 at 9:25 PM
- Anonymous said...
I made this last night and it was probably one of the best vegan mac and cheese recipies yet! I will make it again.
- June 26, 2008 at 9:02 AM
- Vivacious Vegan said...
Came back here to say this is the best. Seriously. I loved it. Thanks for posting this recipe.
- June 29, 2008 at 8:21 PM
- Emily said...
Making this recipe today- your instructions say, regarding the tofu, "doesn't have to be silken"- which did you use? silken?
- July 20, 2008 at 12:03 PM
- Vegan Dad said...
I rarely use silken, actually. The key is you want a smooth sauce, and if you have a good blender or food processor then regular tofu can be made quite smooth. Of course, it is easier to get the smooth texture with silken, but not necessary.
- July 20, 2008 at 3:00 PM
- KK said...
I made the recipe minus the tumeric and used EVOO vs. regular olive oil and silken tofu, since that's what I had on hand. The underlying taste of the pine nuts sort of overwhelmed the dish for me.
But no worries, I ate it Canadian-style and it was DELICIOUS!
Thank you for the new recipe. I have tried others from you, but this is my first comment.
- July 29, 2008 at 4:51 PM
- Savannah said...
Hi Vegan Dad.
I live in Ontario too and find it quite frustrating to go grocery shopping.
I was just wondering where you picked up nutritional yeast and miso?
- July 31, 2008 at 7:19 PM
- Cravin' Veggies said...
I finally made this tonight for dinner and it was awesome!! All four of us gave it 2 thumbs up. That doesn't happen here very often...
- July 31, 2008 at 10:15 PM
- Vegan Dad said...
There is a great bulk/health food store here called Bins and Bins. It can be expensive, but it has miso, nooch, tempeh, Earth Balance, etc. It is the only place around here to get such stuff, so what are you going to do?
- July 31, 2008 at 11:46 PM
- Joanna said...
I've been on this vegan mac and cheese hype recently, and I've tested out 2 completely different recipes. Yours will be my new experiment. haha I sound like a mad vegan scientist.
- August 10, 2008 at 8:54 AM
- Nasreen said...
I made this tonight and it was fabulous! I didn't have sunflower seeds or pine nuts and I added a 1/2 cup of pureed butternut squash. I also reduced the nutritional yeast because I find that flavor can be overwhelming for me. I forgot to try it Canadian style, but I did try it mixed with a little spaghetti sauce and that was good too! I can't wait for your cookbook so I don't have to jot down the recipe or put my laptop in danger in the kitchen.
- August 12, 2008 at 10:35 PM
- kmouse said...
Hi Vegan Dad,
I love your recipes. I tried this one last night and it was fabulous. (I blogged about it.) I think it will be my go-to mac and cheese from now on. Only thing I did different was to use all almonds instead of the variety of nuts. Still came out delicious. Thanks for sharing!
- August 17, 2008 at 11:22 AM
- Cheeseburger said...
I just made a half batch of this. This is the first time I used either pine nuts or miso and there is a very strong, almost musky flavour to the end result that leaves an aftertaste. Any ideas on if it is either of these two ingredients or something else?
- August 20, 2008 at 11:20 AM
- Vegan Dad said...
I would guess the miso, since pine nuts are pretty mild. Try for a mellow miso, like chickpea miso or a yellow miso.
- August 20, 2008 at 11:47 AM
- pinkmummer said...
I just made this for dinner for me and my mom. I couldn't find any sunflower seeds, pine nuts, or miso around, but it was still sooooo good! I used ground mustard seed instead of dijon, as well. We both LOVED it, and each had two servings. This is my new favourite mac and cheese recipe. Next time I'm going to add some broccoli, carrots, and peas!
- August 20, 2008 at 6:14 PM
- Cheeseburger said...
Upon reflection, when I halved the recipe, I did NOT halve the miso, which led to the strong flavour. I think I used a bit too much tofu as it is hard to measure 3/4 cup of firm by cutting it into small blocks. Next time: less miso, less tofu, more onion and garlic spices.
- August 20, 2008 at 11:14 PM
- kimmykokonut said...
I recently made this recipe and did a little review of it on my blog. This is the best M&C recipe I've made thus far. It's creamy, fatty and awesome. (and easy) I wonder if there's a way to to sub the tofu to make it soy free? Miso's so fermented I don't count that one. (I used pumpkinseed milk in place of the soymilk). Have you ever tried it without tofu? This is the first recipe of yours I have tried and I'm hooked. I'm impressed you have time to develop recipes, cook amazing dinners, have a family and blog, too! Kudos to you. Any cookbook plans on the way?
- August 21, 2008 at 5:50 PM
- Vegan Dad said...
Well, I suppose you could add more cashews, some rice milk (or what have you) and some flour to help it thicken.
A .pdf cookbook project is in the works.
- August 21, 2008 at 7:17 PM
- Natalie said...
This was a great mac and cheese! I substituted 1/2 cup of soy creamer plus the 1.5 cups of soy milk. I also added a couple tablespoons of horseradish for kick! Awesome. Thanks!
- August 31, 2008 at 2:31 PM
- Anonymous said...
What is Miso?
- October 22, 2008 at 4:11 PM
- Vegan Dad said...
Miso is a fermented soy bean paste used mainly in Japanese cooking. You can find it in Asian markets, health food stores, and places like Whole Foods.
- October 22, 2008 at 10:03 PM
- Binx said...
this recipe is so good! i've made it twice in one week. beats a roux-based 'mac and cheese' any day!
- October 26, 2008 at 11:56 AM
- Urban Environmentalist said...
This was delicious! Although my sauce turned out a bit too thick for my liking. I may have used too much tofu. Thanks vegan dad!
- October 29, 2008 at 12:40 PM
- administration said...
I'm sorry if I missed this answer in the comments... but does this freeze well? Thanks for developing vegan versions of all my favorite omni foods - you're really going to help us in our transition from omni-land ;)
- November 6, 2008 at 12:34 AM
- Vegan Dad said...
I don't know. I have never frozen it since leftovers are pretty rare around here. I don't see why it wouldn't freeze well.
- November 6, 2008 at 1:34 PM
- administration said...
Thanks a lot, I asked because I like to cook a few batches ahead and freeze for later - this would fit wonderfully in our "rotation" ;)
- November 6, 2008 at 5:07 PM
- Mandee said...
I came to ask if you thought it would be ok minus the tofu and see you've already answered that by suggesting more cashews & rice milk, brilliant!
- November 9, 2008 at 2:10 AM
- megamuffen said...
I wonder if it would be possibly to substitute more cashews or maybe almonds for pine nuts. I just find pine nuts to be so expensive!
- November 16, 2008 at 1:40 PM
- Vegan Dad said...
For sure. I just used different kinds of nuts to make a more complex flavour. More cashews would be fine.
- November 16, 2008 at 9:03 PM
- Good-Dees said...
You're my hero - this was totally kick butt. What do you think about freezing the cheese sauce??? It made tons for 2 people. I freeze stuffed tofu shells with great success. I also thought about thinning the sauce down for a soup base- yes, I think it's that good!
Thank you for sharing!
- November 21, 2008 at 1:41 PM
- Vegan Dad said...
There is some discussion above about freezing. I have yet to do it. Perhaps you could freeze some and report back.
- November 22, 2008 at 8:27 AM
- Lisa -- Cravin' Veggies said...
I have frozen it. It works just fine.
- November 22, 2008 at 9:22 AM
- Good-Dees said...
Yes - it FREEZZZEESSS and reheats perfectly!
- December 1, 2008 at 12:20 PM
- Anonymous said...
just made a batch of these puppies for lunch. had no miso and replaced it with light soy sauce. this is the stuff. its good, its filling, warm, tasty, homey, comforting. go on and make it. you wont regret it.
- December 16, 2008 at 6:43 PM
- nintrovert said...
Made this 2night it was good, I'm new to veganism and still finding my way looking for info... have been glad to find easy to make things here, I added umoboshi paste and used whole wheat rotini noodles, I also added more chickpea miso and nut yeast because I like a stronger taste. I had some extra belly bella mushrooms so I sauted them and added them in and added raw brocolli when it was almost done (I baked it) I also made the tempeh meatloaf a few weeks ago it was a big hit. Vegan dad to the rescue!
- January 5, 2009 at 8:58 PM
- Houtz Family said...
i am eating the last bite of my first batch of this and i must say this is better than any CHEESE could be...my boys and husband did not agree but what do they know?!?! my husband (omnivore) said he'd probably like it if there were less mustard so i think i will try that next time...maybe that's why you guys eat it with ketchup as a balance with it's favorite partner, mustard. thank you for a delicious recipe and i can't wait to try more of your ideas!
- January 10, 2009 at 11:54 PM
- KarenMarie said...
I made this last night and I really like the flavor. The only thing is I pressed the tofu and I don't think I should have. The consistency was kind of pasty instead of creamy. I have never seen a recipe where you didn't have to press the tofu. Very good flavor though. My non-vegan boyfriend had seconds!
- February 26, 2009 at 2:35 PM
- Anonymous said...
I tried this last night and it tasted amazing! Thank you for posting your wonderful recipes!
- February 28, 2009 at 11:20 AM
- Leah Hope said...
I baked it with whole wheat panko on top for 15 mins...it got a little crunchy on the bottom but i like it that way. this was maybe the #2 best vegan mac and cheese i have ever had (#1 being at a restaurant, soul vegetarian, in atlanta). thanks SO MUCH!
- February 28, 2009 at 8:47 PM
- Anonymous said...
This is my first vegan recipe on my first day as a vegan! Thanks for all the great Ideas.
- April 7, 2009 at 1:39 PM
- speedvegan said...
Thanks for sharing this recipe. It is absolutely delicious.
- April 20, 2009 at 12:23 PM
- Lou said...
I hope you don't mind that I linked to this post in trying to explain to my friends that vegan cooking isn't without it's creamy delights :)
It's a beautiful photo and recipe and I'm enjoying your site a lot, many thanks for all the inspiration :)
- April 29, 2009 at 6:26 PM
- fauxpas said...
Hey VeganDad,
Is there something I can use in place of the cashews and pine nuts, avoiding all nuts in general?
- May 10, 2009 at 2:49 PM
- Vegan Dad said...
You should check out The Uncheese Cookbook--it has a few mac and cheese recipes that use flour to thicken the cheese sauce (which I think is nut free).
- May 10, 2009 at 11:04 PM
- Anonymous said...
I made this yesterday with a few modifications. Firstly, I used no tofu. Since I had no blender, I ground the nuts in my coffee grinder, and added all the spices and flavourings. I mixed them well, added the oil and hot water (to dissolve). Lastly, I added the milk and cornstarch. I was quick, simple and really good. Thanks!
- May 17, 2009 at 9:08 AM
- Sarah said...
I must try this! Anything that can be whipped up in a blender and mixed with cooked noodles is right up my alley with my 16-mth-old tugging at my leg!
- May 28, 2009 at 10:53 PM
- Tatiana said...
I've tried several mac and cheese recipes, and my kids hate them! I am anxious to try this one, it seems different enough from the others!
Awesome Vegan Girl
- June 1, 2009 at 11:23 PM
- Kalei said...
My Friend made this dish only in her version she topped it with peas and bread crumbs throughout to give a crunchy top layer. It was really tasty.
- June 7, 2009 at 12:26 PM
- Shan said...
My omnivore family absolutely loves this. I put half on spaghetti squash and the other half on cooked carrots last night. Then my mom had it for dinner on normal noodles tonight. Fantastic.
- July 28, 2009 at 1:00 AM
- melbournevegan said...
This is the best vegan thing I have learnt to make! I have used this sauce to make carbonara, lasagna, and cannelloni and it goes down a treat with non-vegans.
- August 14, 2009 at 2:23 AM
- Heather said...
I am BEYOND excited to try this!!! We have milk, nut and egg allergies in my home and that is one thing my kids miss is the mac and cheese. I hope omitting the nuts would not be a problem? Do you think? I will have to look onto pine nuts to see if they are allergens. I will be thinking and can hopefully tweak this to make something fun for my kids. Maybe not for Thanksgiving but hopefully by Christmas.
- November 23, 2009 at 10:53 PM
- mlefay said...
greetings! ^_^ all your recipes look awesome and i can't wait till this ice melts so i can go to the grocery store to get ingredients. :) i do have one question... just a general "i've only been vegan a year and i know no other vegans here" question: nutritional yeast and raw cashews.... what exactly is nutritional yeast and where do i get these two items? would they have them a a whole foods or should i check my local vegan stores?
- January 9, 2010 at 12:04 PM
- Vegan Dad said...
You can get both items at Whole Foods, but at bulk food stores as well. Nutritional yeast is a yellow, flaked yeast high in B-vitamins and endowed with a cheesy-like flavour.
- January 12, 2010 at 2:46 PM
- veganhomemaker said...
I don't know if you will ever see this comment(this post is almost 2 years old), but I was wondering how long I would blend the mixture with a Blendtec. 5 minutes is a really long time with one of these. I don't think I could get it to stay on that long. I'm can't wait to try this recipe.
- March 5, 2010 at 12:43 PM
- Valhalla Bean said...
veganhomemaker, I just made this recipe last night in my Blendtec. I think I blended it using the dips/sauces button for 20 seconds and then another 40 seconds at speed 6 plus a few pulses to get any extra lumps out.
- April 7, 2010 at 7:21 AM
- Teddyplanet said...
Wow, I made this tonight for the family and it was delicious! Everybody said it was good, but that it had a different flavor; maybe because it was slightly sweet. Could that have been my soymilk, or is that just the flavor?
Either way, it was amazing!!
- April 8, 2010 at 6:18 PM
- Serah B. said...
This sauce is sooooo good. I was out of pasta, so decided to try this as a cheesy broccoli and rice casserole. I made the sauce then baked it with broccoli, cooked brown rice, onion, and the bread topping from the Tuna-Free Casserole. The kids inhaled it. I'll have to try it on actual noodles sometime, too!
- November 12, 2010 at 11:12 AM
- Kerry said...
I'm really late to the game - but if you're still reading comments on old posts, could you recommend your favorite tofu for sauces like these? And I think you make your own soy milk, but if you had to use a commercial vegan milk, what would you use?
I tried this with Wildwood tofu and unsweetened hemp milk and the chemical flavors completely overwhelmed the other ingredients. I think this recipe is wonderful and I've successfully made nutritional yeast sauces before - but I am having a hard time selecting tofu and vegan milk that add texture without chemical flavors. So many commercial tofus have horrible calcium-chemical flavor, and so many vegan milks use sugar or additives to try to imitate milk flavors - but those flavors dominate in dishes where they are not needed.
In summary, do you or anyone who is reading have recommendations for tofu or vegan milks that work well in sauces?
- May 2, 2011 at 12:13 AM
- Holly said...
Do you think there are any substitutes I could use for the cashews and pine nuts in this recipe? I'm severely allergic to nuts, and haven't been that impressed with other vegan mac and cheese recipes.
- May 17, 2011 at 5:49 PM
- Tamara said...
Well, to my complete surprise... My picky teenager who is my guinea pig and who usually takes a itty bitty taste and scowls at me for making her sample my experiments... Not only took one bite, but took 2 spoonfuls and then asked me if her 5 year old sister would share it with her! She immediately had a huge bowl full! I am impressed... Thank you for sharing the recipe Dad! :) We have been a predominantly vegetarian/vegan family and I myself have been trying to transition the family to raw foods .... But my 5 year old has never been willing to give up her Kraft mac & cheese .... Until now! Cheese in ANY form has been the hardest thing for us to give up. So, even though its not raw... It's still gonna be the goto recipe when we need something cheesyish and are willing to eat cooked food! Thank you again!
- August 15, 2012 at 9:20 PM
- super said...
Me and my partner were in need of some comfort food after a sad day because our pet had died. This took very little effort to make and really hit the spot. Thank you so much for sharing it - James
- October 14, 2012 at 4:21 PM


text:
Hendersonville man charged in crash that killed daughter
Published: Wednesday, April 24, 2013 at 4:30 a.m.
Last Modified: Tuesday, April 23, 2013 at 11:08 a.m.
Asheville police have charged a Hendersonville man with involuntary manslaughter in connection with a December car crash that killed his toddler daughter and injured two.
Police also charged David Nathan Jones of Hendersonville with assault with a deadly weapon with intent to inflict serious injury, hit and run, and driving with a revoked license, said Lt. Dave Romick with the Asheville Police Department. Jones was arrested on the charges Monday.
On Dec. 12, authorities said Jones was traveling east on Hilliard Road in Asheville at a high rate of speed and driving erratically when he sideswiped a vehicle, ran off the road and onto an embankment, Asheville police said. His car went airborne, flying 150 feet and crashing into a parking lot, where it struck two more cars and two people.
Jones' 3-year-old daughter, who was a passenger in his car, died the next day. Jones also was injured.
Since the accident, police have been investigating the case, and about three weeks ago presented their evidence to the District Attorney's Office for review, Romick said.
Police filed the charges four months after the crash because investigators were conducting follow-up interviews, collecting medical evidence and waiting for Jones' medical condition to improve, Romick said.
A few weeks after the wreck, Connie Sargent of Hendersonville said her son suffered a grand mal seizure at the time of the accident, and that Jones has a history of seizures.
Jones' first appearance in court was Tuesday and his case was continued until May 14. He is being held at the Buncombe County jail in lieu of a $50,000 secured bond.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.

subset: commoncrawl


text:
Got any plans for late July?
Well, if you're an Arcade Fire fan, you might want to circle July 30 on your calendar. That's the day when the Grammy-winning indie-pop band will bring its Reflektor Tour to Shoreline Amphitheatre at Mountain View.
Tickets, priced from $30.50 to $70.50, go on sale at 10 a.m. Nov. 22 through www.livenation.com.
The band is touring in support of the recently released "Reflektor," which debuted at No. 1 on the Billboard 200. It's the group's first release since "The Suburbs," which won album of the year honors at the 2011 Grammy Awards.
Arcade Fire is also set to headline the second evening of radio station Live 105's Not So Silent Night, set for Dec. 6-7 at Oracle Arena in Oakland.
Follow Jim Harrington at http://twitter.com/jimthecritic, www.facebook.com/jim.bayareanews and http://blogs.mercurynews.com/aei/category/concerts.


text:
Tuscaloosa Hot Hundred bike ride is July 27
Published: Wednesday, March 27, 2013 at 3:30 a.m.
Last Modified: Wednesday, March 27, 2013 at 12:44 a.m.
TUSCALOOSA | Tuscaloosa's leg of the 2013 Alabama Backroads Century Series is still four months away, but it's already a cycling hit.
The Tuscaloosa Hot Hundred, slated for July, is the sixth event in a series of 10 long-distance bicycle rides. The Backroads series, in its inaugural year, begins in Dothan with the Tri-States 100 on April 6, followed by the Tannehill Ironworks on April 13, the Old Howard 100 in Marion on April 20, the Cheaha Challenge in Piedmont on April 21, the Boll Weevil 100 in Enterprise on May 11, the Hot Hundred in Tuscaloosa on July 27, the Birmingham Cycle Club 40th Annual Century Ride on Sept. 7, the All You Can Eat Century in Huntsville on Sept. 21, the Johnny Ray Century in Auburn on Sept. 28 and the Glassner Autumn Challenge in Montgomery on Oct. 12.
Though the series is new, this is the 11th year for the Hot Hundred ride.
"I've ridden it three or four times, and it's a really well-supported ride. It always has been," Tuscaloosa's Hot Hundred Ride director Pixie Hicks said. "It was initiated by Barry Lawrence, who worked at NorthRiver Pavilion with the mentally ill. He wanted to come up with a fundraiser for the Mental Health Task Force. He was out riding one day with his friend, Larry Pierson, and Larry was the president of the Druid City Bicycle Club. And he said, 'Let's do it. Let's come up with something,' and they came up with the Hot Hundred. That was 11 years ago."
They set the ride — it is a ride, not a race — for five distances, ranging from 29 miles to 103, in order to accommodate all ages and abilities.
The cycling community is a close one, helping one another get word out on races and rides around the state. Hoping to increase participation, Hicks and Tuscaloosa's planning committee contacted event organizers of other well-organized in-state century ride events, and the result is the Alabama Backroads Century Series.
Participants who ride the entire 100 miles — or 103 in Tuscaloosa's case — will receive a medal. If they compete in four series events, they receive a commemorative patch.
"I've checked with two of the rides, and already their numbers are well above what they were last year at this time, and our Hot Hundred is so far ahead it's unbelievable," Hicks said.
In 2011, Tuscaloosa drew 330 participants. In 2012 the number jumped to 457 and included riders from 16 states. As of last week, 80 have already signed up for July's ride. Registration is online at http://www.bikereg.com/17927. The cost is $40 through July 23. At the site on ride day, it will be $50.
An estimated 150 participants will ride all 103 miles. There will be seven stocked rest stops and course monitors throughout to aid the riders.
The ride starts at the University of Alabama Recreation Center and passes Denny Chimes and Bryant-Denny Stadium. For those riding the longer distances, the course wends through Romulus, Jena, Mantua, Lewiston, Snoddy and Ralph. The distances are 29 miles, 36, 52, 71 and 103 miles. It ends back on campus.
"We ride out in that area a lot. People are accustomed to riding in that part of Tuscaloosa and Greene County," Druid City Bicycle Club president Dave Crain said. "The rest stops are so well-managed and supported by such great volunteers. It's well-organized. That's what brings people back. The course is not really hilly, not really flat. It'll be hot. But it's also scenic. People really enjoy it."
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


text:
The Oscars pizza guy finally got his tip.
When Edgar Martirosyan got the call to deliver pizza to Hollywood's Dolby Theatre during Sunday night's Academy Awards, he thought he was bringing dinner to some writers. Then he found himself onstage with host Ellen DeGeneres, in front of 43 million viewers at home.
After passing out slices to some of Hollywood's biggest stars, he seemed to walk away without a tip. DeGeneres admitted, "I don't have any money," and Sandra Bullock gave a shrug.
The co-owner of Big Mama's and Papa's Pizzeria was gone by the time DeGeneres passed around a Pharrell-style hat for tips, which eventually amounted to about $1,000, which he got Monday on DeGeneres' daytime talk show, according to MTV.com.
That must have been some good pizza.
He brought DeGeneres another pizza on Monday, and talked about his experience at the Oscars.
"I was shocked," Martirosyan said. "It was really crazy."
He said he was particularly happy to serve Julia Roberts, whom he called "the woman in my dreams."
Contact Tony Hicks at Facebook.com/BayAreaNewsGroup.TonyHicks or Twitter.com/insertfoot.


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Movin' & Groovin' 5K Run/Walk planned Aug. 27 at Dorey Park
The eighth annual Movin and Groovin Event for pancreatic cancer research will take place at Dorey Park in Varina this Saturday, Aug. 27. The event, presented by Anthem Blue Cross and Blue Shield, will feature a 5K run, a two-mile walk and a kids' fun run through the park.
Entertainment will be provided by DJ Luke Gibson, along with live music by Haze and the Transients, juggling by Jonathan Austin, PT Moonwalks and balloon fun with Miss Sheri the Clown.
Funds raised at the event will be donated to the Massey Cancer Center and the Pancreatic Cancer Action Network.
To register online or download a registration form, visit http://www.movinandgroovin5k.org
Free children's clothing for those in need
The Children's Clothing Closet at Highland Springs United Methodist Church will be open Saturday, Aug. 27 and Tuesday, Aug. 30 to provide free new or nearly new children's clothing for families in need, prior to the start of the school year. The Clothing Closet will be open from 10 a.m. to noon both days. The church is located at 22 North Holly Avenue. > Read more.
Local choral group seeks volunteers
Citizen Staff Reports 07/18/2016
Good Vibrations choral group is looking for all voices with some musical experience to sing with the volunteer choir. The season runs from August to November. Genre includes patriotic and inspirational. > Read more.
Weekend Top 10
For our Top 10 calendar events this weekend, click here! > Read more.
Cross Grain Brewhouse to open at RIC this week
Henrico Doctors' Hospital to participate in National Kidney Registry program
Henrico County property transactions, Aug. 1-7
Blood drive to honor local child
State Police warn of IRS-spoof phone scam
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Print Edition
Aug. 18, 2016Click here to read the print edition.
Weekend Top 10
Restaurant Watch
Cultural Arts Center announces 2016 fall class schedule
Weekend Top 10
Weekend Top 10
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Obituary – Brian Gittman
Obituary – Sivayya V. Kolla
Obituary – Robert Allen Woodcock
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Free children's clothing for those in need
Local choral group seeks volunteers
County plans Fourth of July event
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Storm woes for e-junkies
'Good old days' were good – for some
Of character and parenting
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RIR to admit children 12 and younger free next year
Henrico teams win district, state championships
Varina HS to host Basketball Skill Development Academy June 20-23
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CalendarLewis Ginter Botanical Garden will celebrate the end of summer and their popular Nature Connects: Art with LEGO Bricks exhibit with a screening of "The Lego Movie" from 8 p.m.… Full text


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HOME Philadelphia 76ers Gear Philadelphia 76ers Ladies Philadelphia 76ers Ladies Accessories (48 items) Product ID: 1372284
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It might not be possible for you to join your young Philadelphia 76ers fan for lunch every day, but you can make sure he carries a little die-hard Philadelphia 76ers pride along with him with this Double Compartment Cooler lunch bag. It features two zip compartments and heat-sealed team graphics. This spirited lunch bag will keep his lunch cool while showing off your family's serious Philadelphia 76ers enthusiasm!
- Material: 100% Polyester
- Two zip compartments
- Imported
- Insulated lunch bag
- 100% Polyester
- Heat-sealed graphics
- Measures approximately 9.5" x 7" x 5"
- Officially licensed
- Officially licensed
- Imported
- Brand: Forever Collectibles
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Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


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It's been injected with Nitrogen gas to create the lightest lacrosse head on the planet. The featherweight champion of the lacrosse world weighing in at 4.3 oz. unstrung - the NOZ head! The Nitrogen gas creates an air chamber inside the head that dramatically reduces weight without sacrificing durability. Double bar offset head with flared sidewall. Legal for play at all levels.


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Boys' Toddler Puma Drift Cat 4 Alt
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Your speedy kid may not be able to drive yet, but he can show off his love of great vehicles with the Puma Ferrari Drift Cat IV Closure Alt Boys Toddler Shoes. Designed to catch the eye with premium features, these shoes are sure to become a favorite in your child's closet.
Made with supple leather for a premium, sophisticated look, these shoes have a tri-hook closure system that helps to keep these shoes in place even after hours of play. The low-profile, moto-inspired style helps your little one to look and feel even faster, while the Ferrari Shield Logo at the side heel honors this exotic vehicle. The grippy rubber outsole with tire tread detail adds even more moto interest, while the EVA midsole adds a plush, soft feel for all day wear.
On the playground, at school or at home, these Ferrari Puma sneakers will look and feel great.


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Girls' Toddler Jordan Hydro 2 Slide Sandals
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The Jordan Hydro 2 Toddler Sandal is the perfect recovery shoe to comfort tired feet after a long basketball game or day on the playground. The light-as-air Phylon outsole eases impact while the massaging TR footbed soothes in all the right places.
Constructed with a mix of synthetic leather and soft textile, these shoes are the comfiest of the comfy. A cushioned heel strap and hook-and-loop closure forefoot strap keep the sandals in place, and a traction pattern on the bottom of the shoe keeps your little runner from slipping up on slick surfaces.
The Jordan Hydro 2 Toddler Sandal is lightweight (great for traveling), super comfortable (great for feet) and uber cool looking (great for everyone). They even feature the signature Air Jordan logo front and center on the top strap. Slam dunk, indeed.