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In this opening salvo, I will reprise the technical terms and history of DRM and thereafter I will try to keep you abreast of the issues for computer users in general and free software in particular. Hopefully, I will in fact be chronicling the death throes of DRM.
"The Skibbereen Eagle has it's eye on the Czar". Thus did a small, obscure Irish newspaper in West Cork in 1857 advise the Czar of all the Russias about his China policy.
I like that. I like to think of the Czar, deliberating late into the night on high affairs of state only to receive the ominous news that the Editor of the Eagle was training a beady eye on his foreign policy. The chill of the Russian winter must have seemed positively warm by comparison.
I'm no Czar in waiting. I'm not even the editor of a latterday Eagle but I am an advocate of the technical advantages of Open Source and yes, its politics too, and in a series of occasional articles I shall pose as the the wily, ever-vigilant editor, monitoring the machinations of the contemporary Czars of digital technology. Yes Mr.Ballmer, Mr. Gates, that's you that is. The Eagle is watching.
DRM: a thumbnail guide
Let me start with some definitions. DRM stands for Digital Rights Management. As we will see it has more to do with digital restrictions management--and that is exactly what Richard Stallman has called it.
Perhaps they've got us all by the short and curlies
Microsoft's version was called Palladium and now runs under the name Next Generation Secure Computing Base (NGSCB). This has even involved computer manufacturers selling machines with the Trusted Module Chip installed. I am sorry to have to tell you that Dell is one of the culprits. Yes, that Dell, the same Dell that is selling laptops with GNU/Linux pre-installed! I wonder if these machines are using this chip, or is it confined to Windows users? If not, avoiding the iniquitous Microsoft Tax may be false comfort. Perhaps they've got us all by the short and curlies.
Basically, companies like Microsoft want to exercise an intrusive control over your computer and what you do with it, especially rich-media content like music and video in terms of copying to other machines you own or just sharing with family and friends. They aim to do this by trying to control both software and hardware. Now, I do not for a moment condone commercial piracy as it is essentially parasitic and has serious links to organized crime, but everyone should resent being labelled as a criminal, or potential criminal, for simply wanting to do what most people do in every other sphere of life.
when they call it trusted computing what they really mean is that they don't trust you
Unless you live in a dictatorship, the assumption should always be that you are innocent until proven guilty, but certain software and hardware companies have managed, by bullying tactic, underpinned by coffers and war chests bloated by the digital equivalent of danegeld, to invert that legal paradigm. So, when they call it trusted computing what they really mean is that they don't trust you.
In the annals of retailing, the mantra was always that "the customer is always right" (even when they were being obnoxious). Microsoft and others clearly don't subscribe to that philosophy. Maybe they don't hate you, but they just don't trust you. Trusted means they trust themselves to have configured your expensive computer and your expensive software so that you cannot do with them what you want. By now, you are beginning to understand that you bought the hardware and software but you don't really own it - if by ownership we mean the right to do with it what you want.
That's bad, but it gets worse
Even if you don't run music and or video content on your computer, you may well find your machine hobbled by features of DRM which will be constantly polling your hardware to police your activities. One of the effect of that will be to diminish machine performance. Ross Anderson wrote a very detailed analysis of the political. economic and technical implications of DRM. If you like having the bejasus scared out you, this is definitely one you should read as a key text. Ross understands the issues perfectly. You really need to read it twice to grasp the enormity of it all. It's rather like what Heisenberg said about Quantum Mechanics: if you aren't shocked by it, you just haven't understood it.
You might say, serves Windows users right for their apathy and ignorance if they are prepared to tolerate being treated like tethered financial milch cows. You don't even need to be a free software evangelist to see that licence lockouts, documents deleted/blocked because the software that created them is pirated and blocked too will have serious consequences for inter-operability in heterogeneous systems and reading archived data using both Windows and GNU/Linux.
Be afraid. Be very afraid
Here is just a flavour of how DRM can cripple your system: prevents copying for backup purposes, forces you to purchase duplicate hardware in order to play "protected" media thus increasing your costs (and cluttering the electronic eco-system with unuseable junk), files saved on specific hardware and software years ago may now be unreadable because of DRM restrictions and even setting up a home media server system may be fraught with difficulties. If you are playing DRM media on an MP3 player, portable video device or just on your humble laptop, battery life can be affected too. If you exist digitally on a tight budget, DRM is bad news too: it ramps up the costs of computing. The detail is too big to catalogue here but if you have a strong stomach you can read Peter Gutman's analysis of the true cost and effects of DRM. Be afraid, very afraid. This might make the adoption of Microsoft's OOXML standard look like a minor distraction by comparison. As for embedded DRM in industrial, mission-critical systems, let's not even think about that one.
Microsoft's motives may have more to do with killing off the anti-virus industry with claims of "trusted computing", tieing in users to their software which will only run on certain hardware platforms and trying to promote rented software. The possibilities are endless--and hardware manufacturers know that hardware without software is junk; they know that unless they start writing their own or use free software, producers of proprietary software like Microsoft and Apple have them over a barrel. Some of the FUD surrounding DRM makes the FUD Microsoft put out about GNU/Linux sound almost benevolent.
They never learn: Canute, canal owners, Gemstar and DVD Jon
Although things look bleak, history has some lessons for us and they give cause for hope. Canute thought he could command the tide to go back, or at least he was trying to show his sycophantic courtiers the vanity of their conceit. Guess who drowned? Fast forward to the Industrial Revolution in England and enjoy the spectacle of the canal owners (the superhighway of the day) trying to persuade the British Parliament to pass a law banning the new-fangled railways. Guess who won?
Like Generals who are always preparing to fight the last war, the media industry is always behind the curve
Like Generals who are always preparing to fight the last war, the media industry is always behind the curve and trying to impose an outdated business model on the world. Finally, in our time, Gemstar's video recording system was a clever algorithm which could only remain secure provided it was not used. Once the genie was out of the bottle, the simple codes were freely available in newspapers and VCR owners only needed to key in a series of digits to record a programme.
In an attempt to prevent commercial piracy of DVD content, manufacturers build in encryption to bar copying--but like all the previous examples it was not long before it too was broken. Several people worked on reverse engineering the DeCSS software but the person best remembered for this was "DVD Jon", who also went on, amongst other things, to reverse engineer FairPlay, hack iTunes DRM and launch doubleTwist.
Many end users, both Windows and GNU/Linux, hate DRM, for both technical and political reasons. Hackers too hate it and have consistently broken and defeated its security measures. It seems that this is having some effect at last. The purveyors of DRM are now beginning finally to realise that there is simply no such thing as one hundred per cent security, and that unless you don't actually release the software containing the security feature(s), it will always been out in the wild and fair game for hacking. It may be that the DRM edifice is crumbling at last. This may be motivated by a recognition that it is a futile exercise trying to keep ahead of the hackers or simply a realisation that there is perhaps actually more money to be made from freeing their software from the encumbrances of DRM. Either way it is good news and that will be the subject matter of a future article.
Of Gemstar, Canute and DRM
Finally, in our time, Gemstar's video recording system was a clever algorithm which could only remain secure provided it was not used.
I'm intrigued by the idea that Gemstar's code was ever intended to be secure and for what purpose. As such isn't it possible the analogy with DRM is a little weak?
It's also likely that Canute/Knut/Knud the Great didn't actually drown. It's very open to interpretation as to whether he really attempted to hold back the tide but the legend generally says he did so to disprove his fawning courtiers claims about his greatness. But there is perhaps an analogy there between the promoters of DRM and the Canute's courtiers -- both making false claims to further their own position. Fools and their delusions of grandeur eh?
Now onto the subject at hand.. great introductory piece. DRM is one of the most oppressive attacks on modern culture. For me DRM is right up/down there with burning books.
It's "throes"
Sorry for the nitpick, but it's "death throes", not "death throws".
From GCIDE:
throes, n : violent pangs of suffering; "death throes"
death throes, death throws or death rows
To be fair to Gary, the title of the post does use the correct word so perhaps we should assume the other one is a typo (glances at the proximity of the W and E on his keyboard).
In a recent post of mine I noticed (after it was promoted of course) that I typed "does not" as "doe snot" and of course all the spell checkers accepted it. Serves me right for posting in the middle of the night I suppose.
The title was corrected
The title was corrected after I posted that comment. I wouldn't have bothered if it weren't in the headline.
I was going to delete my comment afterwards, but that doesn't seem to be an option.


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Ludlow Cottages
Betjeman's favourite town, Ludlow nestles above the River Teme in rural South Shropshire. Oozing charm and character, it's ideal for lovers of history, walking and food - a unique combination and reason alone to book a Ludlow cottage.
Food glorious food in a Ludlow cottage!
Whether your idea of foodie heaven is a traditional Sunday roast in a wonky-walled pub, a platter of dainty cakes in an elegant tearoom or Michelin-starred feasts dressed up to the nines, Ludlow pulls out all the stops. It also hosts fantastic farmers' markets and the hugely popular Ludlow Marches Food & Drink Festival every September.
Burn off those calories and pull on those boots! Our Ludlow cottages offer wonderful walks right from the door. Enjoy leisurely strolls on Whitcliffe Common or follow the Mortimer Trail - the tourist office has stacks of leaflets on routes. Other pursuits include horse-riding, cycling and fishing, or why not hire a boat from the Linney Riverside Park?
Step back in time along Ludlow's historic streets, lined with over 500 listed buildings, architecturally striking with their black-and-white and Georgian features. Explore the ruins of Ludlow Castle right in the centre of town and enjoy open-air concerts and theatre. Visit St. Laurence's Church and the Ludlow Museum. Or take the short drive to Stokesay Castle or Berrington Hall.
For shopping, our Ludlow cottages score high marks and you'll find lots of lovely specialist shops showcasing jewellery, antiques, crafts and more. There's also a lively street market and medieval Christmas Fayre.
Or book a Ludlow cottage and have a flutter at 'Britain's friendliest racecourse'. Something for everyone!

subset: commoncrawl


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Definition of load in English:
- If you require an estate car for carrying bulky loads, rather than heavy ones, the 1.4-litre petrol version is probably the one for you.
- Longshoreman and other workers who must carry heavy loads, or who have their back bent for a long time can easily overstrain their backs.
- They are usually used to haul heavy loads or carry cargoes.
- Note: the list has been restricted to a half container load to minimise costs.
- Some have a couple of shipping container loads dragging at their heels.
- Since she exports artefacts by the container load, she often negotiate contracts with local artists, a year or more in advance.
- Wash only full loads in the dishwasher, or handwash dishes with a basin of soapy water and a basin of clear rinse water.
- Never mind that it takes me two hours to hang out four loads of washing, not including folding and ironing time and I usually do about 12 to 16 loads per week.
- Wash and dry full laundry loads and use your dishwasher's air dry cycle.
- Both types of channels periodically deposit their sediment load as lobes onto the axial channel belt where it is reworked.
- The position of the orogenic load during the Late Carboniferous is poorly constrained.
- Grass buffer zones or vegetative filter strips have been investigated as a means of reducing nutrient loads in streams.
- Joints move and bear a load: your weight, in other words.
- Then they pressurise the load on top of the pillar.
- It is possible he will be asked to drop some of the weight to ease the load on his left knee, in which he tore the ACL in 1998.
- For many professional hosting services, sub domains are hosted on different machines to reduce the load on individual servers.
- To control the load on each machine, a script is run which increases the nice level of each process the longer it executes.
- It will create a light load on the CPU while serving the most requests possible.
- The debt was a heavy load on the part of the Government whose leaders were spending sleepless nights thinking about ways and means of overcoming the problem.
- In other words, we should all individually carry what is our everyday load or responsibility, but where it becomes too heavy for us, we all join in and share the burden.
- It concludes that since military service is a burden, moral considerations require that the load be shared as equally as possible.
- I do not support any of these commissions - I think they are a whole load of rubbish.
- There's loads to go through, it just takes so long to do!
- And no there wasn't just one ticket counter there were loads.
- Having these premises is really important for them because they'll be able to provide loads more services and be more of a resource for people.
- We employ a special platform to test loads on power supplies.
- In fact, the system should be designed to permit individual modules to be taken off line for maintenance without removing the load from conditioned power.
- Equipment was tested at maximum loads to check peak power loads and cooling capabilities.
- To estimate your electrical load, total the wattage of all the equipment you'll operate at one time.
- In general you share a transformer with several neighbors; and since you share a circuit with them, their loads will affect your electrical supply.
- Two fully independent AC and DC electrical systems are each capable of supplying all essential loads in case of failure the other system.
- Depending on the load, the voltage output will vary.
- Since your main supply wires have some resistance, you will still get some flicker even when these loads are on different circuits.
- When the current value detected by the current detector exceeds a predetermined value, power supply to the load is stopped using a breaker.
verb[with object]
- They ensure the right vehicles are loaded in the right order so that the ship back in Europe is downloaded as quickly and efficiently as possible.
- Yes, I packed and loaded vehicles, ripped apart furniture, and drove from one end of town to the other and beyond.
- Response Time is defined as the time taken from the decision to begin treatment until the winter maintenance vehicles are loaded, manned and ready to leave the compound.
- They also provided maintenance support at the port of Antwerp, to help repair deadlined vehicles on the spot so they could be loaded into the ships on schedule.
- The warm beer, the necessities and souvenirs laid out in the shopping area - everything had been loaded into vehicles or onto camels and brought out for the festival.
- We now have container security initiatives and all kinds of gizmos and ways to check what's loaded into the containers.
- After an internal investigation, McDonald said the company has tightened up regulations to ensure no crew members are shifting places while the vessel is loading or unloading.
- In relation to the access from Castle Street which is two way, Mr Hearn said this led to conflict between vehicles at the Castle Street access and is often made worse by vehicles loading and unloading.
- She sighed and slumped once more into the plastic orange chair; it was only ten minutes before the Greyhound bus started loading.
- And they were loaded down with so many people that they couldn't take them all.
- They were loaded down with all kinds of freebies, including CDs and cardboard cut-outs of 'Software Legends'.
- The third year teachers are loaded down with thank you flowers and gifts from the students and write in the students year books.
- My query was sincere, my comment was loaded with independently confirmable facts and you come back to me with… nothing.
- He loads the film with pitch black comedy, giving it a rich texture that most filmmakers wouldn't be able to conjure up.
- Politicians, pundits, and the hordes of bloggers have been polishing the brass on their discourse, loading their sentences with hot words that though they may glow with the flame of rhetoric, they are depleted of common sense…
- The way we are taught Shakespeare is too often loaded towards the idea that his plays are about supposedly unchanging things, like love or ambition or treachery.
- 'The system is heavily loaded in favour of the Americans,' he insists.
- The appraisal process is loaded in favour of the methodological commitments of the appraiser.
- In court, it was said he loaded the Derringer 'out of curiosity' and intended to use it on a shooting range, but never got round to it.
- The breech permits loading the howitzer from the rear.
- He began to load his gun, and handed out ammunition to the others.
- This allowed the police forces to become complacent - for example, how do motorists know which cameras are loaded and which are not?
- When you load a camera in a warm humid atmosphere, then take it diving in cold water, there is a good chance that fog will form inside the lens or housing.
- Keep your film and your batteries in a fridge if possible when you get to your destination, but allow your film to warm a bit before loading your camera.
- This does require a little more expertise than just being able to load film into the camera.
- Perhaps this is, in part, a lesson learned from forgetting to load film into my camera as a junior.
- And who wants to fiddle with a camera that is so small that loading the film requires a lot of patience and pretty small fingers?
- Once your program is loaded into memory, the CPU is really the limiting factor.
- This takes a different approach to most of the other software, loading different programs to cope with different sections of the editing process, from capture through to creating a final product.
- These represent programs that are loaded into memory.
- If capital markets were efficient, the default risk premium would be loaded exclusively on to the debt of the over-borrower; there would be no free riding.
- The money is generated by loading the insurance premiums paid by credit unions to ECCU and passing the resulting income on to the ILCU.
- Can life insurers load their premium if their policyholders work or live in trophy buildings and constructions that are potential terrorist targets?
get a load of
- informal Used to draw attention to someone or something: get a load of that blonde girl!More example sentences
- The barkeep, cleaning a shot glass with a dirty rag, turns and shakes his head, 'Would you get a load of that?'
- Wait till they get a load of their long-awaited Vatican III and blow a gasket.
- 'I'm sorry, I just can't get over the size of those udders,' I told him, ribbing Jon the entire time to get a load of those udders.
get (or have) a load on
- US informal Become drunk: he got a load on and decided he was going to break every window in the streetMore example sentences
- We drunkards, we sozzleheads, we gindogs, need to get a load on where we can trust the bartender to help us along, not look out for our safety.
load the bases
- Baseball Have base runners on all three bases.Example sentences
- They closed the gap to 7-5 by the eighth inning, then loaded the bases in both the eighth and ninth, before finally losing 7-6.
- The Red Sox loaded the bases in the ninth inning with nobody out, but they didn't score.
- Wisely selling the play, he hustled to first base and was safe, loading the bases.
load the dice against/in favour of someone
- Put someone at a disadvantage or advantage.Example sentences
- Indeed it suggests that Waugh was loading the dice in favor of Tony, manipulating his reader's emotions in a manner worthy of Wilde's Dickens.
take a (or the) load off one's feet
- Sit or lie down.Example sentences
- Doing so will take a load off your feet, and prevent your brain from becoming clogged, cluttered or crashing like your hapless personal computer.
- Jo pointed towards the screen door, 'Come into the sun room. You can sit in my comfortable rockers and take a load off your feet.'
take a load off someone's mind
- Bring someone relief from anxiety: providing the income you will need after you stop work can take a load off your mindMore example sentences
- Knowing that all of my reminders are safe and can be checked easily from one place definitely takes a load off my mind.
- In the meantime, pop in your favorite movie and take a load off your mind, because you deserve it.
- It would certainly take a load off the actor's mind that he/she may have lost Oscar because he wasn't funny enough or couldn't reach that high C, or been able to emote enough to bring out the tears.
under load
- Subject to a mechanical or electrical load: when the drill is under load, the speed will dropMore example sentences
- This is because the capacitor is breaking down when under load.
- However a quiet power supply or a cool power supply means nothing if the power supply doesn't keep voltages stable under load.
- A common measure of PSU quality is how much variance is observed on the various voltage rails under load.
Old English lād 'way, journey, conveyance', of Germanic origin: related to German Leite, also to lead1; compare with lode. The verb dates from the late 15th century.
The ancient root of load is related to that of the metal lead. The word lode meaning 'a vein of ore' and found also in lodestone (early 16th century) was originally just a different spelling of load. In earlier use load and lode were used interchangeably for both sets of meanings. The expression loads of 'lots, heaps' goes back as far as Shakespeare's Troilus and Cressida, where the original spelling was 'loades a'. In the 20th century loadsa started appearing in print as one word, and in the late 1980s the comedian Harry Enfield created the character Loadsamoney, a flash Tory who boasted about the money he had made and threw wads of cash around. Loadsamoney was seen as epitomizing the 'get-rich-quick' ethos of the Thatcher years.
Words that rhyme with loadabode, bestrode, bode, code, commode, corrode, download, encode, erode, explode, forebode, goad, implode, lode, middle-of-the-road, mode, node, ode, offload, outrode, road, rode, sarod, Spode, strode, toad, upload, woad
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Food briefs for Sept. 15-21
Tastes rescheduled: Two of the county's biggest tastings events have been postponed due to the blackout on Sept. 8.
The Downtown Encinitas MainStreet Association's 22nd annual Taste of MainStreet International Food Festival has been rescheduled for 6 to 9 p.m. Thursday, Sept. 15. Thirty-three downtown restaurants and businesses will offer menu tastings, including the newly opened Solace & the Moonlight Lounge, Union Kitchen + Tap and Whole Foods. Also featured are Swami's, Leucadia Pizzeria, 3rd Corner, Chuao, St. Germain's, Swami's Cafe, Roxy, Q'ero, Honey's Bistro, Trattoria i Trulli, Giovanni's, Vigilucci's, El Callejon and more. Live music will be presented in five locations along South Coast Highway. Tickets are $25 and can be ordered at encinitas101.com .
Taste of Downtown , with more than 50 San Diego restaurants (in the Gaslamp Quarter, Financial District, East Village and Little Italy) has been moved to 5 to 9 p.m. Sept. 29. Ticketholders can ride a free shuttle service to and from each neighborhood. Tickets are $30 in advance and $35 the day of the event; go to www.downtownsandiego.com or call 619-233-5008.
Marine Room spirits: The Marine Room has announced its fall cocktail lineup, available Labor Day through November. Fall cocktails include Caramel Apple-tini, Spiced Fig-Citrus Martini, the Smashed Pumpkin, and the "Rum-bunctious." Also, The Marine Room will participate in California Wine Month in September with a special "Grape to Glass" wine list. Go to www.marineroom.com or call 858-459-7222.
Art + Cuisine: Every Thursday through Sept. 22, The Prado restaurant and the Museum of Photographic Arts will offer a collaboration, starting with admission to the museum and ending with a three-course dinner at the restaurant. The dinner selections include Dill Crusted Loch Duart Salmon, Forest Wild Mushroom Risotto and Triple Chocolate "Threat," and dinner includes a bottle of select wine. The event is $79.95 per couple; go to pradobalboa.com or call 619-557-9441.
House of Blues launches new experience: House of Blues Entertainment has announced a new dining experience, "Crossroads at House of Blues," featuring a menu from chef Aaron Sanchez. New dishes include shrimp and grits, short rib meatball sliders, hand-stretched grilled flatbreads, chile-braised short ribs, and street tacos (HOB favorites will remain on the menu). San Diego is the first site with the new menu, which is available for dinner nightly and lunch five days a week. Go to www.houseofblues.com .
Brigantine Coronado revamps brunch : The Brigantine Seafood Restaurant in Coronado has updated its Sunday seafood-themed brunch menu this week with new items including "almost crusted" French toast with strawberry compote, the Big Brig Breakfast, a crab and shrimp quiche, steak 'n eggs ranchero stack with cotija, and more. Brunch is served from 10 a.m. to 2 p.m. Sundays. Visit Brigantine.com .
eDrinkit.com launches: A group of San Diego entrepreneurs have launched eDrinkit.com, a website that offers drink and bottle deals to San Diego-area bars, nightclubs and restaurants. The site is also adding tours and other specials. Go to eDrinkit.com .
Sunday brunch at Cafe Sevilla: Cafe Sevilla in San Diego's Gaslamp Quarter is now offering champagne burnch from 10 a.m. to 2 p.m. Sundays for $24.95. Brunch includes a flamenco guitarist, plus classic and Spanish brunch items, including paella, made-to-order omelettes, a pasta station, salads and more. Go to www.cafesevilla.com/sanDiego/brunch/ or call 619-233-5979.
Karl Strauss upcoming releases: Karl Strauss Brewing Co. has three releases in the coming months. Starting Thursday, customers can purchase 22-ounce bottles or drafts of Big Barrel Douple IPA. And beginning Nov. 1, Fullsuit Belgian-Style Brown Ale, the company's winter seasonal, will be available in 12-ounce bottles and on draft. In mid-November, Two Tortugas will be released in 22-ounce bottles and on draft. The Belgian-inspired Quadruple Ale is the second in the company's 12 Days of Christmas holiday ales series. Go to www.karlstrauss.com .
Cakey Pops debuts: Cakey Pops, a local company that creates bite-size cake pops, are now available at the La Jolla farmers market. The pops are $2 to $6, depending on design and embellishments, and come in Red Velvet, Chocolate, Meyer Lemon, Vanilla and Green Tea. Go to www.cakeypops.com .
Football specials: The Whaling Bar & Grill at La Valencia Hotel in La Jolla is offering football specials on Sundays and Mondays. Game-day specials include eggs benedict and bloody Marys, as well as beer and burgers. Go to www.lavalencia.com or call 858-551-3761.
Gordon Biersch low-cal options: Gordon Biersch Brewery Restaurants have introduced 10 "Lighter Side" menu options, with most under 575 calories. The dishes include Creole Chicken, Moroccan Salmon, Spicy Shrimp Stir Fry, Grilled Chicken Cashew Salad, Margarita Steak and more. Also new are the Veggie Burger and the Lobster Burger. Go to www.gordonbierschrestaurants.com .
Luna Grill adds organic veggie burger: Luna Grill, which has a location in Carlsbad and others throughout San Diego, has added an organic veggie burger to its menu. The 1/3-pound burger is made with soy beans, brown rice, red and green peppers, corn, carrots, oats and onions. Go to www.lunagrill.com .
Local woman releases cookbook: Celine Cossou-Bordes has released "Cooking With Trader Joe's: Pack a Lunch," which uses Trader Joe's as a "prep kitchen" to make lunches. The 272-page book from Brown Bag Publishers retails for $24.95; go to www.cookTJ.com .
Karl Strauss beer and food pairing: Karl Strauss Brewing Co. will offer Pork n' Peas and Belgian Trippel as its monthly food and beer pairing. For $12.95, the dish includes braised mini pork shanks in a hoisin five-spice glaze, sweet pea mash and buttered carrots. Go to www.karlstrauss.com .
Tango lounge specials: Tango Restaurant & Lounge in Escondido has several specials in its lounge for September. Mondays are Burgers & Brews nights and also feature happy hour pricing all night. Burgers range from a $6 classic cheeseburger to an $11 Tango Stuffed Burger. Tuesdays and Thursdays are Tapas nights, and Wednesdays offer half-price wines and lounge specials. Go to www.tangoongrand.com or call 760-747-5000.
Rocky Horror specials at The Prado: The Prado at Balboa Park has created a special menu for "The Rocky Horror Show," running through Nov. 6. Act One offers drinks, including the "Eddie," an Irish mule; Act Two highlights appetizers such as "Rose Tint My World," with shaved fennel, watermelon and watercress mint, ricotta salata, and a chile lime vinaigrette; Act Three features entrees, such as "Wild and Untamed Thing," a forest wild mushroom risotto; and the Curtain Call finishes with desserts, such as the "Time Warp," made up of slow baked meringue floating islands, creme anglaise, strawberries and caramel sauce. Make it a four-act night by ordering one item from each section and receive $10 off. Go to www.dinecrg.com .
Melting Pot military Mondays: The Melting Pot at The Aventine in La Jolla is offering 20 percent off for military members on Mondays. Just bring a valid U.S. military ID for the discount. Go to www.meltingpot.com or call 858-638-1700.
Cosmopolitan announces new chef: The Cosmopolitan Hotel and Restaurant in San Diego's Old Town has announced Andrew Lee Sasloe as its new chef. Sasloe most recently worked as chef de cuisine at the La Jolla Beach and Tennis Club. Go to www.oldtowncosmopolitan.com or call 619-297-1874.
Sublime Ale House to open: Sublime Ale House is scheduled to open its doors Oct. 19 in San Marcos' Old California Restaurant Row. The restaurant will offer gourmet comfort food, craft beer, pizza and more. The menu will boast 20 pizzas, 48 craft beers on tap, 15 varieties of mac 'n' cheese, and 10 grilled cheese variations. Go to www.sublimealehouse.com .
Maria Maria launches new menus: With its one-year anniversary under its belt, Maria Maria in Mission Valley has announced new food and drink menus. New items include Crispy Calamari, Costillas a la Mexicana (baby back ribs in chipotle barbecue sauce, served with roasted corn on the cob and charro beans) and more. Maria Maria also offers Sunday brunch, live music and Taco Tuesdays. Go to mariamariarestaurants.com .
Suite & Tender becomes Saltbox: Se San Diego hotel, which will become a Kimpton hotel later this month, is saying goodbye to Suite & Tender and welcoming Saltbox, a "New American gastro-lounge." Under executive chef Simon Dolinky, the restaurant will offer "social plates" to share, all under $25, including Lobster Corn Dogs, Beef Cheek Tacos, Crispy Fried Asparagus and more. The restaurant will also offer cocktails from in-house mixologist Erin Williams. Saltbox opens Sept. 23; go to www.saltboxrestaurant.com or call 619-515-3003.
Waters Fine Foods offers new fall flavors: Beginning Oct. 1, Waters Fine Foods, which has catering as well as locations in San Diego and Solana Beach, will serve daily selections of fall flavors: Butternut Squash Panini, Suzie's Farm Tri Color Beet Salad, Gluten-Free Roasted Pumpkin Lasagna, Brussels Sprout And Local Apple Slaw, and more. Waters will also offer its annual to-go Thanksgiving menu, with Squash Maple Pecan Goat Cheese Crisps, Dungeness Crab Cakes, Chicken Sausage Stuffed Mushrooms, Savory Brioche Bread Pudding and more. Waters offers a happy hour from 3 to 4 p.m. Saturdays, with 10 percent off, and the Solana Beach location offers 10 percent off on Sundays. Go to waterscatering.com or call the Solana Beach location at 858-509-9400.
Flavor Del Mar launches weekend brunch: Flavor Del Mar is now offering brunch from 11 a.m. to 2 p.m. Saturday and Sunday. Chef Jason Maitland's creations include Slow Cooked King Salmon Benedict, Prime Beef Short Rib Loco Moco, designer bloody Marys and more. Go to www.flavordelmar.com .
New Happy Meal at San Diego McDonald's sites: McDonald's restaurants in San Diego County will be some of the first locations to launch the new Happy Meal, which includes apple slices as a side and smaller-size french fries. The meals are available beginning Friday; go to www.sdmcdonalds.com .
Buca di Beppo introduces midday lunch: Buca di Beppo Italian Restaurants are now offering lunch from 11 a.m. to 3 p.m. Monday through Friday at participating locations (including Carlsbad). Prices start at $6.99; dishes include Spaghetti With Marinara, Baked Ziti, Chicken Limone, Chicken Florentine Melt, Mozzarella Caprese Italian Melt and more. Go to www.bucadibeppo.com .
Mama's Kitchen bake sale: Mama's Kitchen will host its seventh Mama's Pie in the Sky bake sale beginning Oct. 3. Pies are $20 each and benefit Mama's Kitchen, which offers meals to those in the San Diego community affected by cancer and AIDS. Order pies online at www.mamaspies.org, or call 619-233-6262. Pies are on sale through Nov. 21; varieties include pumpkin, pecan, apple and no-sugar-added apple; pies will be delivered throughout the county for pickup Nov. 23, just before Thanksgiving. Go to www.mamaskitchen.org .
Spirits of Mexico: Old Town San Diego will host Spirits of Mexico through Sunday to showcase agave spirits. The weeklong event will feature seminars, tequila tastings, cocktail challenges, Mexican dishes and and awards ceremony at several Old Town restaurants. There's also the "Main Event" at 5:30 p.m. Saturday, with more than 200 styles of agave spirits and culinary items from Barra Barra Saloon. For a list of events, go to www.polishedpalate.com .
Red Door Chef's Market Dinner: The Red Door Restaurant & Wine Bar at 742 W. Washington St. in San Diego will host a Chef's Market Dinner at 5 p.m. Friday. Guests will accompany chef Daniel Manrique to the Mission Hills Farmers Market; Manrique will then create a four-course dinner using the farmers market finds. The dinner is $45 per person, or $75 with wine pairings. Go to www.thereddoorsd.com or call 619-295-6000.
Spirit of the Barrio luncheon: The Spirit of the Barrio luncheon, which aims to increase awareness about Family Health Centers of San Diego, will be at 11:45 a.m. Friday at Logan Heights Family Health Center, 1809 National Ave. in San Diego. Dr. Mary Hurley will be the featured speaker; the lunch is $25 per person or $200 for a table of 10. Call 619-515-2562.
Paella event: La Serenissima Winery in Warner Springs will host a WINEormous Paella event at 4 p.m. Saturday for $55 per person ($95 per couple). The event includes paella (from chef Susanna Llop-Jover of Barcelona), La Serenissima wines and a tour of the winery. Email firstname.lastname@example.com or call 951-907-9701.
Wine tasting fundraiser: Canine Companions for Independence will offer a wine-tasting fundraiser from 3 to 6 p.m. Saturday at Schlossadler International Wines, 1625 Ord Way in Oceanside. Tickets are $35 and benefit Canine Companions for Independence; admission includes wines, light fare from Oceanside restaurants, music, a human-canine team demonstration and more. Go to www.cci.org or call 800-572-BARK.
Feeding America fundraiser: Feeding America San Diego will host a fundraiser called "Fight Hunger in Your Own Backyard" at 6 p.m. Saturday at its distribution center, 9455 Waples St., Suite 135, in San Diego. Tickets are $90 and include food from Chop Soo-ey and Ms. Patty Melt food trucks, cocktails and more. Go to www.feedingamericasd.org .
YMCA '50s event: Palomar Family YMCA will host a Fabulous '50s Y-event at 6 p.m. Saturday at the YMCA gymnasium. The event will include '50s-themed food, music from Too Much Fun, silent and live auctions, and more. Tickets are $75; go to www.palomar.ymca.org .
Boys & Girls Club fundraiser: Refined With Time, a wine and cuisine event benefiting the Boys & Girls Clubs of San Dieguito, will be held at 5 p.m. Saturday at Bridges in Rancho Santa Fe. The event will feature music and a silent auction, and wine, as well as food from Burlap, Pacific Coast Grill, Rimel's Rotisserie, Tommy V's and more. Go to www.positiveplacesd.org or call 858-720-2188.
Muse 'n Brews: Arts 'n Drafts studio lounge will present Muse 'n Brews from 1 to 4 p.m. Sunday at the Beach at the W Hotel in San Diego. The event is $25 and includes the art, music, brews and bites. Go to tickets.arts-n-drafts.com .
Restaurant Week returns, adds lunch: San Diego Restaurant Week will return Sunday through Sept. 23 with the addition of lunch menus for $10, $15 or $20 (the dinner menus will still be $20, $30 or $40). Go to www.sandiegorestaurantweek.com .
Monte de Oro grape stomp: Monte de Oro Winery & Vineyards will host a grape stomp from 11 a.m. to 3 p.m. Sunday at 35820 Rancho California Road in Temecula. There will also be a silent auction, kids activities, a barbecue lunch and more. Tickets are $35 for adults and $12.50 for children; go to www.montedeoro.com or call 951-491-6551.
Wine & dine at Tango: Monday through Sept. 23, Tango Restaurant & Lounge in Escondido will offer a three-course prix-fixe menu and a selection of wines by the bottle for 50 percent off. The dinner is $30 per person; selections include Heirloom Tomato Watermelon Gazpacho, Duck Confit, Lobster Risotto, Kobe Beef Top Sirloin, Irish Mint Cheesecake, and more. Go to www.tangoongrand.com or call 760-747-5000.
Heart of Pacific Beach Restaurant Walk : More than a dozen P.B. restaurants will offer menu samples, with beer and wine tastings and live music from 5 to 9 p.m. Tuesday. Tickets are $20 and can be ordered at govavi.com or visit pacificbeach.org .
Cafe 21 fall showcase: Cafe 21 will host its free fall showcase at 7 p.m. Wednesday at its downtown location. Chefs will present their favorite dishes, which will be available for sampling. Reservations are required; go to www.cafe-21.com or call 619-795-0721.
Breakfast with the Balloons: Monte de Oro Winery & Vineyards in Temecula will offer Breakfast With the Balloons from 7 to 9 a.m. Sept. 24-25 for $29.95 for adults and $12.95 for children. A breakfast buffet will be served with mimosas as the balloons rise and return to the winery. Go to www.montedeoro.com or call 951-491-6551.
Masters of Food & Wine Culinary Weekend: Park Hyatt Aviara Resort will host a Masters of Food & Wine Culinary Weekend event on Sept. 24. The event includes a tour of the Carlsbad Aquafarm (with an oyster and sauvignon blanc tasting to finish), a Mussel Eclade lunch at the aquafarm, and a "Cal-Ital" wine dinner at Vivace, featuring Seghesio Family Vineyards. Courses include Late Season Tomato Bisque, Hamachi Crudo, Oxtail Agnolotti, Black Trompette Crusted Venison Loin and Hot Chocolate Mousse. The tour and lunch is $145, the dinner is $185, and both events are $300. Go to www.parkaviara.hyatt.com/hyatt/hotels/news-details.jsp?newsId=41203870 or call 760-448-1234, ext. 5056.
San Diego Zoo Food & Wine Celebration: The San Diego Zoo will host its Food & Wine Celebration at 7:30 p.m. Sept. 24 at the zoo. There will be dancing, live music and animal appearances. Tickets are $90 and include samples from more than 150 food, beer and wine vendors; go to www.zoofoodandwine.com or call 619-744-3313.
Padres fundraiser: To help celebrate the 11th anniversary of Acqua al 2 in San Diego's Gaslamp Quarter, San Diego Padres players and management will take over as chefs, bartenders and wait staff. Tickets are $190 per person by Friday and $220 after; proceeds benefit Rady Children's Hospital and UCSD. Guests can have a five-course dinner paired with wines, a live auction and an opportunity drawing. Go to www.buddyblack.eventbrite.com .
Sunday Night Chef Fights : Standards of Excellence hosts the third round of this cook-off challenge between returning champion Eugenio Martignago, executive corporate chef for Bistro West and West Steak and Seafood in Carlsbad, and challenger Vincenzo Mauri, chef/owner of Mangia Mangia Mobile in San Diego, at 6 p.m. Sept. 25 at the Standards of Excellence Kitchen & Bath Showroom, 694 Rancheros Road, San Marcos. The chefs will compete in a multi-round challenge and spectators get to eat the results; $50, or $80 for VIP seating; sundaynightcheffights.com or 800-827-2438.
A Day of Wine & Chocolate : The 15th annual fundraiser for Hospice of the Valleys takes place from 4 to 8 p.m. Sept. 25 at Wilson Creek Winery, 35960 Rancho California Road, Temecula. Tickets are $60 ($70 at the door) and entitle holders to gourmet food samples, wine and chocolate tastings, live and silent auctions and live music by the Mark Sage Band. Call 951-200-7800.
The Hearth's Delight: Alchemy of the Hearth is bringing back The Hearth's Delight: A Culinary Adventure, which invites the public to enjoy a full-course meal from appetizer to dessert from Alchemy's chefs in training, under the direction of the executive chef. The dinners are $25, and seating is limited. Go to www.alchemyofthehearth.com
• 6:30 p.m. Sept. 30: The Flavors of Puerto Rico with Rosa
• Oct. 28: Italian Comfort Food with Katie
• Nov. 11: The American Diner with Angie
• Dec. 16: Holiday Extravaganza with Jean
Lima Bean Cook-Off: A giant lima bean will grant wishes at the third annual Lima Bean Cook-Off and City of Encinitas 25th Anniversary Celebration on Oct. 1 at the San Dieguito Heritage Museum, 450 Quail Gardens Drive in Encinitas. The lima bean weighs 15 pounds, and Evelyn Weidner of Weidner's Gardens in Encinitas says its magic is awakened when it touches silver, according to a news release. Guests will be able to throw silver to the lima bean. The free event also includes entertainment, birthday cake, admission to the San Diego Botanic Garden, and vendors including food from Brett's BBQ, Flippin' Pizza, Chronic Tacos and more. Go to www.sdheritage.org to purchase tasting tickets for the lima bean cookoff.
Tour de Fat returns: New Belgium Brewing's traveling bicycle celebration, now in its 12th season, will return to San Diego from 10 a.m. to 5 p.m. Oct. 1 at Balboa Park. The free event includes New Belgium beer, entertainment, food, contests and more. And San Diego is looking for a car-for-bike swapper; at each stop, someone hands over his or her car keys and commits to a year of living car-free. Each swapper will receive a Black Sheep commuter bike; to apply, go to www.facebook.com/tourdefat . Bike parade participants are encouraged to donate $5 or more, benefiting San Diego County Bicycle Coalition and San Diego Mountain Biking Association. For beer, 16-ounce pours are $5. Go to www.newbelgium.com .
Taste of North Park: The third annual Taste of North Park will take place from 11 a.m. to 4 p.m. Oct. 1. Participating restaurants include Caffe Calabria, El Take It Easy, Il Postino, Sea Rocket Bistro, The Linkery, The Smoking Goat, Tornado San Diego, Urban Solace, Urbn Coal Fired Pizza, Zensei Sushi and more. Tickets are $30 in advance or $35 the day of the event; go to www.tastenorthpark.com or call 619-233-5008.
Olivewood Gardens feast: Some of San Diego's top chefs will gather to cook in a benefit for Olivewood Gardens & Learning Center in National City, which promotes healthy eating for families. At 6 p.m. Oct. 1, 15-plus chefs will each create a course; chefs expected to attend (with the possibility of late additions) include Chad White of Sea Rocket Bistro, Catherine Humphus of BoBeau, Daniel Manrique of The Red Door, Hanis Cavin of Carnitas' Snack Shack, Ricardo Heredia of Alchemy, Joe Magnanelli of Cucina Urbana, Craig Jiminez of Craft and Commerce, and Anthony Sinsay of Harney Sushi. The dinner is $200 per person. Then, from 11 a.m. to 4 p.m. Oct. 2, "A Day of Play. Art of the Harvest" will offer outdoor fun for families, with garden tours, games, food demonstrations and more, for $15 per person. Go to www.olivewoodgardens.org/rsvp .
Fleming's celebrates wine, food and art: Fleming's Prime Steakhouse & Wine Bar in La Jolla will hold an afternoon bistro at 1 p.m. Oct. 2 at 8970 University Center Lane. The event will feature art from Christopher M and wines from Crocker & Starr Winery. The event will also offer five appetizers (including Blue Cheese Onion Flatbread and Crab Frittatas), an appetizer salad, an entree duo of Filet Tenderloin and Lamb Chop (or an alternative Blackened Ahi Tuna With Cabernet Sauce), and a dessert station. The event is $55; go to flemingssteakhouse.com or call 858-535-0078.
Del Mar Taste & Art Stroll: Del Mar will hold its annual Taste & Art Stroll from 10 a.m. to 5 p.m. Oct. 2 (Taste of Del Mar is 1 to 4 p.m.); the art stroll is free, but the Taste of Del Mar is $25 in advance and $30 at the door. Go to taste.delmarmainstreet.com .
Manicures and martinis: La Jolla Strip Club (a steak place), Bellus Academy and Three-Olives Vodka have partnered to offer Manicures & Martinis every second Wednesday. For $20, attendees can enjoy a 20-minute spa manicure and a martini; there will also be food specials, such as seven appetizers for $7. Call 858-450-1400 to reserve a space.
Chef Showdown: Center for Community Solutions will host its seventh annual Chef Showdown 2011: Taking a Stand Against Domestic Violence at 6 p.m. Oct. 6 at NTC Promenade, Point Loma at Legacy Plaza. Tickets are $125, with proceeds supporting sexual assault, domestic violence and elder abuse prevention and intervention programs. Chefs from top San Diego restaurants, including Kensington Grill, Bali Hai, Cups, El Vitral, Harney Sushi, Sea Rocket Bistro, Truluck's, The Shores, Sycuan, Kitchen 1540 and Viejas, will compete in an "Iron Chef" style cookoff. Commentary will be provided by Sam "The Cooking Guy" Zien and chef Brian Malarkey. Judges are Bernard Guillas of The Marine Room, Ingrid Croce of Croce's Restaurant and Jazz Bar, Joe Busalacchi of Busalacchi's on 5th, and Michelle Lerach of Cups. Guests can sample food items, and enjoy beverages, cocktails and entertainment, as well as live and silent auctions. Go to www.ccssd.org or call 858-272-5777.
Sidewalk Chef Series : Siesel's Old Fashioned Meats hosts a series of outdoor meet-and-greet cooking demonstrations and menu tastings with several San Diego chefs outside the shop at 4131 Ashton St., San Diego. Visit bestmeatssandiego.com or 619-281-5766.
• 11 a.m.-4 p.m. Oct. 8: Gabriel Chatten, Western regional chef for Boneworks Culinarte, hosts "Comfort Classics," demonstrating how to braise lamb shanks and osso buco.
• 2-3:30 p.m. Oct. 22: Marine Room executive chef Bernard Guillas hosts "Global Grilling Demo," with recipes for Kurobuta barbecue pork, walnut suneli-spiced chicken and more.
The Gourmet Experience: Tickets are on sale for The Gourmet Experience, San Diego's cooking and home entertaining showcase set for 11 a.m. to 5 p.m. Oct. 8-9 at the Del Mar Fairgrounds. The showcase features specialty foods, home products, culinary travel and more; new this year will be an oil and vinegar tasting pavilion, a gourmet meats pavilion, a kids' activity center, grilling area and more. Single-day tickets are $25 in advance or $30 at the door; two-day passes are $40 in advance or $45 at the door (children 12 and younger are free). Go to www.thegourmetexperience.com .
Wine D'Vine food and wine tasting: The Grand Del Mar resort will host the eighth annual Wine D'Vine food and wine tasting benefit from 6 to 9 p.m. Oct. 12. Wineries include Duckhorn Vineyards, Rombauer Vineyards, Maddalena Vineyards and more; restaurants include Truluck's, Pamplemousse Grille, The Grand Del Mar, Union Kitchen + Tap, Red Tracton's and more. There will also be music and auctions, with proceeds benefiting Walden Family Services, a foster family and adoption agency. Tickets are $150; go to www.waldenfamily.org or call 619-727-5887.
Rancho Valencia Wine Dinner series: Rancho Valencia in Rancho Santa Fe offers a wine dinner series, featuring a multicourse dinner paired with visiting wineries, starting at $69. Call 858-759-6216 to reserve.
• Oct. 12: Darioush Winery
• Nov. 9: Pahlmeyer Winery
Extraordinary Desserts soiree: To celebrate her baking book "Extraordinary Cakes: Recipes for Bold And Sophisticated Desserts," Karen Krasne of Extraordinary Desserts restaurants will host a dessert soiree at 6 p.m. Oct. 13 at the Little Italy location, 1430 Union St. There will be entertainment, hosted bars and featured desserts (including Blackberry Cheesecake, Lemon Praline and chocolate Viking. Krasne will be signing copies of her book; tickets, which include a copy of the book, are $65 per person or $85 per couple before Oct. 1 and $75 and $95 after Oct. 1. Go to extraordinarydesserts.com .
Farm Tour Day: The San Diego County Farm Bureau will present its second Farm Tour Day from 9:30 a.m. to 3:30 p.m. Oct. 15. Attendees will be able to take a guided walking tour through wholesale farms in North Escondido and Twin Oaks Valley. The tours will showcase a nursery, avocados, cactus and succulents, mushrooms, wine grapes and an organic restaurant farm. Tours are $20 for adults, $10 for ages 6 to 17, and free for ages under 6; tours run every 30 minutes. Go to www.sdfarmbureau.org or call 760-745-3023.
OktoberWest: Bistro West and West Steak and Seafood in Carlsbad will host its second annual OktoberWest from noon to 3 p.m. Oct. 15. During the event, chef Eugenio Martignago and six other chefs at the West restaurants will create food and wine pairings with produce from Martignano's one-acre farm for $50 per person. Ten percent of each ticket benefits the Make-A-Wish Foundation; go to www.bistrowest.com, or call 760-930-8008 or 760-930-9100.
Woofs & Purrs in the Vines: Cause for Paws will host "Woofs & Purrs in the Vines" from noon to 4 p.m. Oct. 16 at Oak Mountain Winery, 36522 Via Verde in Temecula. Tickets are $35, and proceeds go toward the treatment of diabetes of animals. The event includes entertainment, a logo glass, lunch, a glass of wine, auctions and more. Go to www.causefurpaws.org or call 951-699-9102.
La Jolla Gallery, Wine, Walk & Taste : McFarlane Promotions presents this walking tour of La Jolla's downtown district from 5 to 9 p.m. Oct. 20. Participants can sample tastes from 20 restaurants, taste wines and visit 15 galleries; mcfarlanepromotions.com or 619-233-5008.
FOOVIES [Food + Movie] : UC San Diego continues its ongoing series of dinner-and-movie programs with a screening of the French film "Secret of the Grain," about an immigrant Tunisian family's couscous restaurant in France, preceded by a dinner inspired by the film at 7 p.m. Oct. 27 at The Loft, Price Center, UC San Diego. Tickets are $30 and include dinner. Movie only is $8. Call 858-534-8497.
San Diego Bay Wine & Food Festival: The eighth annual San Diego Bay Wine & Food Festival will return Nov. 16-20. The event features more than 800 wines, 70 chefs and restaurants, 30 gourmet food companies, celebrity chefs and more. Festival events include celebrity chef cooking classes, wine tasting seminars, a Grand Tasting event and more. Tickets are now on sale; go to www.worldofwineevents.com or call 858-578-9463.
Alchemy of the Hearth: Cooking classes are offered at 960 Rancheros Drive, Suite L, San Marcos. Alchemy of the Hearth is open from 10 a.m. to 9 p.m. Monday through Friday and 10 a.m. to 4 p.m. Saturday. Call for pricing; go to alchemyofthehearth.com or call 760-233-2433.
• 10 a.m. Thursday: Pasta for Soup
• 6 p.m. Thursday: The Mother Sauces: Cooking 101
• 10 a.m. Friday: The Basics of Canning
• 6 p.m. Friday: The Chef's Basket
• 10 a.m. Saturday: Crepes: Savory and Sweet
• 1:30 p.m. Saturday: More Legumes: Cooking 102 Series
• 10 a.m. Monday: Gourmet Marshmallows
• 6 p.m. Monday: Cooking for Beginners
• 10 a.m. Tuesday: Boxed Cakes: The Elements of Cake Baking Series
• 6 p.m. Tuesday: Grains: Cooking 102
• 10 a.m. Wednesday: Cooking for One
• 6 p.m. Wednesday: Basic Knife Skills
• 10 a.m. Sept. 22: Sushi
• 6 p.m. Sept. 22: The Ocean's Bounty: Fish and Shellfish: Cooking 101
• 10 a.m. Sept. 23: Just Cheesecake
• 6 p.m. Sept. 23: The Art of Cuban Cooking
• 10 a.m. Sept. 24: The Art of Cookies: Baking 101
• 1:30 p.m. Sept. 24: Basic Thai Fruit and Vegetable Carving Introduction
• 1:30 p.m. Sept. 24: Basic Knife Skills
• 9 a.m. Sept. 26: ServSafe Certification Training and Exam
• 6 p.m. Sept. 26: Cooking for Beginners
• 10 a.m. Sept. 27: Pound and Bundt Cakes: The Elements of Cake Baking Series
• 6 p.m. Sept. 27: Artisan Bread: Bread 101 Series
• 10 a.m. Sept. 28: Quick Breads: Bread 101 Series
• 6 p.m. Sept. 28: Basic Knife Skills
• 6 p.m. Sept. 28: Regional Cuisine of the USA
• 10 a.m. Sept. 29: Potstickers and Gyoza
• 6 p.m. Sept. 29: Mastering Technique: Roast Bake Broil
• 10 a.m. Sept. 30: Just Meatballs
• 6:30 p.m. Sept. 30: The Hearth's Delight
Alta Vista Gardens: Mary Dralle offers cooking classes at Alta Vista Gardens, 1270 Vale Terrace Drive in Vista. Classes are $20 (unless noted) and include tastings and recipes; register to firstname.lastname@example.com.
• 1:30 p.m. Sept. 24: Cooking with Klibs
Cafe Merlot: The restaurant in the Bernardo Winery holds wine and cooking classes at 13330 Paseo del Verano Norte in Rancho Bernardo; $50 per person; go to cafemerlot.com or call 858-592-7785.
• 9 a.m. Sept. 27: Classic Dishes for Entertaining: Time Honored Recipes and Robust Wines
• 9 a.m. Oct. 13: Gifts from Your Kitchen: Personalized Homemade Treats
• 4 p.m. Oct. 13: Breakfast for Dinner: A New Twist to Stratas, Quiche, Omelets, Mimosas and Bellinis
• 9 a.m. Nov. 18: Healthy and Delicious Italian Recipes: Farm Fresh Ingredients with Flavor and Color for Great Old World Italian Dishes
• 5:30 p.m. Nov. 22: Breakfast for Dinner: A New Twist to Stratas, Quiche, Omelets, Mimosas and Bellinis
• 4 p.m. Nov. 25: Classic Dishes for Entertaining: Time Honored Recipes and Robust Wines
• 9 a.m. Dec. 15: Gifts from Your Kitchen: Personalized Homemade Treats
• 9 a.m. Dec. 16: Kids in the Kitchen (ages 8-12); hands-on kitchen skills, recipes and menus
• 9 a.m. Dec. 20: Teens in the Kitchen (ages 13-17); practical skills, recipes, menus and kitchen etiquette
• 5:30 p.m. Dec. 27: Fearless Cooking for Crowds: Mulled Wine and Wassails
• 9 a.m. Dec. 30: Farmers Market Finds: Creating Seasonal Stews, Sauces and Soups
• 5:30 p.m. Dec. 30: Fearless Cooking for Crowds: Mulled Wine and Wassails
Cooking class with Deanna Fortin: Chef Deanna Fortin will host a semiprivate cooking class from 9 a.m. to noon Saturday at SAE Kitchens, 2515 Pioneer Ave., Suite 5, in Vista for $75. The class includes recipes, a cooking utensil to take home, a raffle prize and more. Participants will learn to make a meal with fancy sugar decorations. At the end of the class, Food Network star and James Beard winner Gale Gand will join the class via Skype to answer questions. Class size is limited; call 760-612-4952.
Cups Culinary: The cupcake lounge in La Jolla also offers classes at 7857 Girard Ave.; go to cupslj.com or call 858-459-2877 for prices and registration.
• 2:30 p.m. Saturday: Lunch Lessons: Healthy, Yummy & Fun; $35
• 10 a.m. Sunday: Market to Table; $55
• 6 p.m. Sept. 22: Convivio: Entertaining at Home Italian Style; $65
• 2:30 p.m. Sept. 24: A "Big Night" of Timpano; $65
• 7:30 a.m. Sept. 26: Teamotions: Tea Tasting; privately taught class, sign up at teamotionstea.com
Dallmann Chocolate Boutique : Isabella Valencia, owner of newly opened Dallmann Chocolate Boutique in the Flower Hill Promenade in Del Mar, offers tastings classes. Classes are from 6:30-8 p.m. Wednesday and Thursday nights with different themes. Go to dallmannconfections.com or call 858-720-1933:
• 6:30 p.m. Thursday: Sweet and Savory Chocolate Tapas; $45
• 6:30 p.m. Sept. 22: Chocolate and Cheese; $50
• 6:30 p.m. Sept. 29: Chocolate and Wine; $35
Fall Harvest Cooking Class: Chef and restaurateur Su-Mei Yu will offer a Thai cooking class above her restaurant, Saffron, on India Street in Mission Hills from 10 a.m. to 1:30 p.m. Oct. 22. Su-Mei will explore local market ingredients prepared with traditional Thai techniques, including Northern Thai-Style Spicy Chicken Soup (with Chinese melon), Grilled Pumpkin Salad, Harvest Stir Fry and more. The class is $95 and begins with a visit to the Little Italy farmers market (where students will meet). Email firstname.lastname@example.com or call 619-574-0048.
Franco's Home Chef Pizza Classes: Vista chef Frank Latino, a graduate of the International School of Pizza in San Francisco, is offering ongoing one- and two-day hands-on classes in pizza-making for wood-fired and gas-fired ovens. Seven- to eight-hour classes are limited to six and include lunch. For fees and locations, visit email@example.com or call 619-890-4984.
Great News! Discount Cookware & Cooking School: The San Diego school hosts cooking classes at 1788 Garnet Ave. (in the Pacific Plaza at Garnet Avenue and Jewell Street); reserve to www.great-news.com or 858-270-1582, ext. 3. Reserve early; classes fill quickly.
• 10:30 a.m. Thursday: Fast and Fabulous Chicken Breasts: Day; $54
• 6 p.m. Thursday: Gluten Free Baking; $54
• 6 p.m. Friday: Hands-On Pizza Party That Delivers; $59
• 11 a.m. Saturday: Restaurant Style Main Dishes Made Easy; $54
• 2 p.m. Sunday: Hands-On Tamales; $69
• 5 p.m. Monday: Hands-On Cake Decorating and Piping; $64
• 11:30 a.m. Tuesday: Quick and Easy Lunch: Italian Vegetarian Entertaining; $34
• 6 p.m. Tuesday: Getting Started in the Kitchen: A Basic Pantry Plus Moist Heat Cooking II; $54
• 6 p.m. Wednesday: Sensational Stuffed Pastas; $59
• 10:30 a.m. Sept. 22: Beggin' for Bacon; $54
• 6 p.m. Sept. 22: Fast Fish Entrees; $59
• 6 p.m. Sept. 23: Friday Night Dinner Party: Pacific Rim Feast; $59
• 7:15 a.m. Sept. 24: Great News! Goes to Rancho La Puerta; $200
• 11 a.m. Sept. 24: Basic Knife Skills; $59
• 10:30 a.m. Sept. 25: Calling all Kids: It's a Small World; $49
• 6 p.m. Sept. 26: The "Man" Class; $59
• 10:30 a.m. Sept. 27: Hands-On Risotto Workshop; $59
• 6 p.m. Sept. 27: Getting Started in the Kitchen: Saute, Fry and Stir-Fry III; $54
• 6 p.m. Sept. 28: Cooking Seafood With Catalina Offshore; $59
• 10:30 a.m. Sept. 29: Weeknight Family Friendly Entrees; $54
• 6 p.m. Sept. 29: Fall Comfort Foods; $54
• 6 p.m. Sept. 30: Sushi Buffet Party; $69
Inspired Gourmet: Inspired Gourmet offers cooking classes at 11 a.m. Saturdays at 29373 Broken Arrow Way in Murrieta. Classes are $45; go to inspiredgourmetcooking.com or call 951-894-7551.
• Oct. 15: Caribbean Vacation
• Nov. 5: Holiday Appetizers
• Dec. 3: Mexican with a Flair
Ro Z's Sweet Art Studio: Rosanne Zinniger's cake decorating shop and studio at 277 S. Rancho Santa Fe Road, San Marcos, offers classes in cake decorating. There is also a kids cake decorating club for ages 7 to 11 one Saturday of every month; go to the website for dates. Store hours are 3 to 7 p.m. Monday through Wednesday, 10:30 a.m. to 6:30 p.m. Thursday and Friday, and 9 a.m. to 2 p.m. Saturday. Classes sometimes have an additional fee for materials; check the website. Visit rozsweetartstudio.com or call 760-744-0447.
• 9 a.m. Saturday: Introduction to Lambeth/Overpiping; $210
• 10:30 a.m. Sept. 20: Basic Fondant Workshop; $45
• 10:30 a.m. Sept. 24: Gourmet Cupcake Baking Workshop; $50
• Noon Sept. 24: Cupcake Decorating with Fondant; $45
• 6:30 p.m. Sept. 27: Basic Cake Baking 101 (six-week course); $125
• 10:30 a.m. Oct. 3: Basic Fondant Workshop; $45
• 6:30 p.m. Oct. 5: Isomalt (sugar) Demonstration Workshop; $25
• 6:30 p.m. Oct. 12: Gourmet Cupcake Baking Workshop; $50
• 6:30 p.m. Oct. 13: Cupcake Decorating: Hands-On Workshop (Halloween theme); $40
• 9 a.m.-1 p.m. Oct. 15 and 16: Gumpaste Open Garden Rose Workshop; $185
• 11 a.m. Oct. 15 : Cupcake Decorating with Fondant; $45
• 10 a.m. Oct. 22-Nov. 26: Cake Design en Espanol (six-week class); $175
• 10:30 a.m. Oct. 24: Basic Fondant Workshop; $45
• 6:30 p.m. Oct. 27: Cake Pops (Halloween theme); $40
• 6:30 p.m. Nov. 2-Dec. 14: Cake Design for Fun: Basics to Fondant; $175
• 6:30 p.m. Nov. 3: Isomalt (Sugar) Demonstration Workshop; $25
• 1 p.m. Nov. 5: Cupcake Decorating: Hands-On Workshop (Thanksgiving theme); $40
• 6:30 p.m. Nov. 8: Gourmet Cupcake Baking Workshop; $50
• 12:30 p.m. Nov. 12: Cupcake Decorating with Fondant; $45
• 6:30 p.m. Nov. 15: Cake Pops (Thanksgiving theme); $40
• 6:30 p.m. Dec. 1: Holiday Chocolates Demonstration Workshop; $25
• 10 a.m. Dec. 3: Gingerbread House Decorating Workshop; $45
• 6:30 p.m. Dec. 6: Cake Pops (Christmas theme); $40
San Diego Botanic Garden: Chef Elizabeth Podsiadlo, the "Opera Singing Chef," holds cooking classes at San Diego Botanic Garden (different teacher as noted); classes are $25 for members and $30 for nonmembers (unless noted) and include recipes and tastings. Call 760-436-3036, ext. 206, or go to sdbgarden.org/classes.htm.
• 1:30 p.m. Saturday: That's Italian: Autumn Dishes
Sur la Table: The Carlsbad location offers cooking classes at 1915 Calle Barcelona (in The Forum shops). Email email@example.com or call 800-243-0851:
• 6:30 p.m. Thursday: Dim Sum Favorites; $69
• 6:30 p.m. Friday: Date Night: Catalan Holiday; $79
• 10:30 a.m. Saturday: Chocolate Obsession; $79
• 3 p.m. Sunday: Academia Barilla: Italian Small Plates; $79
• 6:30 p.m. Wednesday: Thomas Keller's Home Cooking: Three-Part Series; $215
• 6:30 p.m. Sept. 22: Sushi 101; $79
• 10:30 a.m. Sept. 23: Fresh Pasta and Sauces: A Regional Tour of Italy, $69
• 6:30 p.m. Sept. 23: Fall Harvest Dinner; $69
• 5 p.m. Sept. 24: Girls Night Out: Cocktails and Hors d'Oeuvres; $79
• 3 p.m. Sept. 25: Essential Knife Skills; $59
• 6:30 p.m. Sept. 27: Midweek Meals Made Easy; $69
• 6:30 p.m. Sept. 28: Thomas Keller's Home Cooking: Three-Part Series; $215
• 6:30 p.m. Sept. 29: Fall Favorites with All-Clad; $100
• 6:30 p.m. Sept. 30: Date Night: Wine Lover's Feast; $79
Taste of Africa cooking classes: San Diego's Women's Empowerment International will offer "A Taste of Africa" cooking classes at the Center for a Healthy Lifestyle, 533 Lomas Santa Fe Drive in Solana Beach. Classes are $60 each or $110 for two and include printed recipes, samples and light refreshments. Classes are offered twice; go to tinyurl.com/3h5ryn7 .
• 10 a.m. and 2 p.m. Oct. 2: Food by Olivia Laryea, a refugee from Ghana; dishes include Ghanian Chicken Pies, Jollof Rice With Vegetables, Fancy Fruit and West African Cotton Candy
• 10 a.m. and 2 p.m. Oct. 9: Food by Hanso Ali, a refugee from Somalia; dishes include Fish Stew With Plantains And Coconut Milk, Corn Meal Polenta and Fried Black-Eyed Peas
Tea classes: Barbara Barker of Memories English Tea Garden in Vista offers themed classes and afternoon teas in a private Vista garden. For directions, call 760-945-0476.
The Casual Gourmet: Phillis Carey will teach simple meals to cook at home at the Center for a Healthy Lifestyle at the Solana Beach Boys & Girls Club, 533 Lomas Santa Fe Drive, Solana Beach. Email email@example.com or call 760-942-1756.
• 6 p.m. Monday: Casual Cooking; $49
• Noon Sept. 30: Learn-a-Lunch: A Bite of Italy; $29
• 6 p.m. Oct. 3: Cocktails and Hors d'Oeuvres; $54
• 6 p.m. Oct. 17: Winning Ways with Chicken and Fish; $49
• 6 p.m. Nov. 14: An Italian-Inspired Thanksgiving; $49
• Noon Nov. 18: Learn-a-Lunch: Southwestern; $29
• 6 p.m. Nov. 28: Wine Country Cooking; $49
• 6 p.m. Dec. 12: Champagne and Chocolate Entertaining; $54
Acqua Al 2: The Gaslamp Quarter restaurant hosts wine tastings during "Uncorked" the first Wednesday of every month at 322 Fifth Ave. in San Diego. For $20, guests taste four wine/spirit selections paired with four appetizers. Reservations are required; Visit acquaal2.com or call 619-230-0382.
Blue Door Winery: The 10-acre vineyard has opened a tasting room at 1255 Julian Orchards Drive in Julian. Hours are 11 a.m. to 5 p.m. daily. Cost is $8 for five tastings. Bottled wines are $19 to $29. Visit bluedoorwinery.com or call 760-765-0361.
Club M at The Grand Del Mar: Club M at The Grand Del Mar will offer tastings from 6 to 9 p.m. Fridays this summer, finishing with Rum & Tequila Tastings (the rum and tequila drinks made with the featured spirit are $8; through Aug. 26). Go to www.thegranddelmar.com or call 858-314-2700.
The Collective: Tasting lounge features one-of-a-kind, handmade boutique wines at 28544 Old Town Front Street in Temecula. Hours are 3 to 10 p.m. Wednesdays and Thursdays, noon to midnight Fridays and Saturdays, and noon to 10 p.m. Sundays. Visit tvwinecollective.com or call 951-693-4567.
Dudley's Wine & Gifts: Dudley's Wine & Gifts offers wine tastings at 5:30 p.m. Wednesdays through Saturdays at 40675 Murrieta Hot Springs Road, Suite B5, in Murrieta. Call 951-461-2225.
ENO-Versity at the Hotel Del: ENO, the wine, cheese and chocolate tasting room at the Hotel del Coronado, has announced fall classes for ENO-Versity. Classes are $35 per person (unless noted) and start at 4 p.m.; go to hoteldel.com/ENO-wine or call 619-522-8546. The Hotel Del is at 1500 Orange Ave. in Coronado.
Fifty Barrels Winery and Tasting Room: Hosts tastings from 5 to 8 p.m. Fridays and 11 a.m. to 5 p.m. Saturdays at 3800 Oceanic Drive, Suite 106, Oceanside. Go to carlsbadcoastal.com or call 760-696-2998.
The Grand Del Mar: The resort hosts tastings on the terrace at Addison's Le Salon at 6 p.m. Wednesdays through September. Wine director Jesse Rodriguez will lead the tastings, which are $35 per session and include a flight of three wines and sommelier-selected cheese. Go to www.thegranddelmar.com or call 858-314-1900.
• Sept. 21 and 28: Wines from Rioja
Harvest Ranch Market Del Mar: Wine tastings from 5-7:30 p.m. plus appetizers for $10-$20. The store is at 1555 Camino Del Mar, Suite 203, Del Mar. Call 858-847-0555.
Hilton Garden Inn: Sommelier Kevin Frantze and emcee Bob Rauch will lead a tasting of six wines on select Saturdays this summer at the Hilton Garden Inn in Del Mar. Each 5 p.m. tasting is $29 and includes six wine tastings and a variety of specialty cheeses, fruits and nuts, plus a bottle of wine to take home or pair with dinner at Bistro 39. Go to www.bistro39delmar.com or call 858-720-9500.
Holiday Wine Cellar: Daily tastings from 5:30-7 p.m. at 302 W. Mission Ave., Escondido. Wine Down Mondays feature five wine tastes for $5 from 5:30-7:30 p.m. Mondays, and "Hop Over the Hump Wednesdays" are weekly beer tastings for $5. Go to holidaywinecellar.com or call 760-745-1200.
• 5:30 p.m. Monday: Syrah; $5
• 5:30 p.m. Sept. 26: The Good, the Bad & the Ugly (wine label); $5
• 2 p.m. Oct. 1: Wine vs. Wine: Napa's Hall Winery & Sonoma's Roessler Cellars; $10
• 2 p.m. Oct. 15: Earthquake Wines from Lodi; $10
• 5:30 p.m. Oct. 24: The 2009 Ports of Taylor Fladgate Yeats; $15
La Costa Wine Co.: Tastings are held at 6986 El Camino Real, Suite D, Carlsbad. Go to lacostawineco.com or call 760-431-8455.
• 5 p.m. Friday: Darioush Wine Tasting; $30
• 5 p.m. Sept. 23: Rich Reds; $15
La Valencia Hotel wine series: La Valencia Hotel in La Jolla has launched a wine program. The hotel is at 1132 Prospect St.; go to www.lavalencia.com or call 858-551-3761.
Miramonte Winery: The Temecula winery hosts VIBE once a month with music, food, wines, champagnes, beers and DJs; the winery also hosts "Just Us Girls" at 7 p.m. the first Thursday of every month. The event features wines, champagne cocktails, hors d'oeuvres and vendors. Go to miramontewinery.com or call 951-506-5500.
Monte de Oro Winery & Vineyard: These events are coming up at Monte de Oro Winery & Vineyard at 35820 Rancho California Road in Temecula. Wine club members receive discounts; go to montedeoro.com or call 951-491-6551.
• 5:30 p.m. Oct. 1: Big Bad Voodoo Daddy (and three-course meal); $95 ($45 without meal)
North County Wine Company: Brothers Jim and Bill Tobin have recently purchased North County Wine Company at 1099 W. San Marcos Blvd. in San Marcos. The wine bar and shop is open from 11 a.m. to 8 p.m. Tuesday through Thursday; 11 a.m. to 9 p.m. Friday and Saturday; and 11 a.m. to 5 p.m. Sunday. Friday Night Tastings are $10 and include seven wine tastings and snacks. Other weekly events include Tuesday Ladies Night, Meet the Winemaker Wednesday, Thirsty Thursday, Friday Wine Tasting Six for Six Saturday and Silver Sunday Special. Visit www.NorthCountyWineCompany.com or call 760-744-2119.
Rossi's Pizza: Hosts a wine group at 6:30 p.m. the first Wednesday of each month at 156 S. Rancho Santa Fe Road in San Marcos. Tastings are $10, and there are discounts on bottles. Go to www.rossis-pizza.com or call 760-727-4747.
Stone Brewing Co.: The Escondido brewery and restaurant is hosting events at 1999 Citracado Parkway in Escondido. The bistro also hosts movies in its garden during warm-weather months. Call 760-471-4999 or go to www.stonebrew.com to check availability.
• 7 p.m. Oct. 11: Beer & Cheese: Black and Bleu; $49
• 6 p.m. Oct. 25: Fresh Dinner; $55
Tango offers half-price Wednesdays: Escondido's Tango Restaurant & Lounge is offering half-price on all drinks and bottles of wine from 3 to 9 p.m. Wednesdays, as well as happy hour pricing all evening. Visit tangoongrand.com .
T&H Prime Meats & Sausage: The shop now offers tastings from 10 San Diego wineries from 11 a.m. to 4 p.m. Thursdays-Saturdays for $5, which includes four tastes and a San Diego Vintners Association souvenir wine glass, at 735 E. Mission Road, San Marcos. Call 760-471-9192.
Vino100: Wine tasting events are offered at 5 p.m. at 133 S. Las Posas Road in San Marcos. Go to vino100sanmarcos.com or call 760-591-9113.
Vinz Wine Bar: Full restaurant menu with wide wine menu by the glass or bottle. Tastings are from $5-$10 from 5 to 7 p.m. Tuesdays and 3 to 5 p.m. Saturdays, and come with charcuterie and cheese. Live music on Saturdays. Vinz is at 201 E. Grand Ave., Escondido. Visit vinzwinebar.net or call 760-743-8466.
Wine Smarties: The Wine Smarties presents internationally recognized WSET certification programs and other wine classes. The courses are ideal for enthusiasts, professionals or those looking to enter the industry. Go to winesmarties.com or call 619-955-8884. Reservations required.
• 3:30 p.m. Saturday: Sparkling Beginnings and Sweet Endings; La Costa Wine Co., 6986 El Camino Real, Carlsbad; $40
• 6:30 p.m. Monday: Chocolate and Wine Pairing; Andaz Wine Bar, 600 F St., San Diego; 440
• 6:30 p.m. Sept. 21: Classic Regions and Varietals Around the World; 57 Degrees Wine Bar, 1735 Hancock St., San Diego; $40
• 10 a.m. Oct. 2-Nov. 20: WSET Level 3; 57 Degrees Wine Bar, 1735 Hancock St., San Diego; $1,350
• 6:30 p.m. Oct. 4: The Ultimate Cheese and Wine Pairing; Andaz Wine Bar, 600 F St., San Diego; $40
• 6:30 p.m. Oct. 11: Blind Tasting 101; 57 Degrees Wine Bar, 1735 Hancock St., San Diego; $40
• 6 p.m. Oct. 17-Nov. 21: WSET Level 2; 57 Degrees Wine Bar, 1735 Hancock St., San Diego; $810
• 3:30 p.m. Oct. 22: Classic Regions and Varietals Around the World; La Costa Wine Co., 6986 El Camino Real, Carlsbad; $40
• 6:30 p.m. Oct. 25: Sparkling Beginnings and Sweet Endings; 57 Degrees Wine Bar, 1735 Hancock St., San Diego; $40
• 11 a.m. Nov. 5-Dec. 3: WSET Level 2; La Costa Wine Co., 6986 El Camino Real, Carlsbad; $810
WineStyles: The Encinitas wine store offers wine, microbrews, cheese platters and panini after 5 p.m. and several specials each week. On Wednesdays, get a half-price glass or flight of wine after 5 p.m.; Thursday is Ladies' Night; live music most Fridays and Saturdays; and Super Six Wine Tasting is on Saturday afternoons. WineStyles is open from noon to 9 p.m. Monday through Thursday, noon to 10 p.m. Friday, 10 a.m. to 10 p.m. Saturday and 10 a.m. to 6 p.m. Sunday. Go to www.winestyles.net/encinitas or call 760-633-0057.


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Macon scored less than two minutes into the game and never looked back Friday night against Louisiana.
The Tigers had five rushing touchdowns on the night, including three in the first half. Louisiana tied the score, 7-7, in the first quarter, but Macon scored the next 38 points of the game. The Bulldogs scored a late touchdown against the Macon junior varsity squad for the final points.
Macon improved to 4-2 on the season while Louisiana fell to 0-6.
Location, ST | website.com


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See who's on Silver Singles:
Outgoing, friendly, and smiling...love to laugh and have fun. Enjoy baking and cooking, music and dogs.
websa is a 65yr-old single woman in Wisconsin Rapids, Wisconsin
I am a person that enjoys life and what it has to give. I see my glass as half full. I enjoy laughing and have a great sense of humor. ...
heavenbound56 is a 56yr-old single woman in Wisconsin Rapids, Wisconsin


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See Ventrac on the Pete Dye Course at French Lick
We have all seen the capabilities of Ventrac equipment, but when you see a Ventrac being used at one of the top golf courses in the country, it brings chills down the spine! Back in September, a few of us from Ventrac were granted an exclusive sneak peek behind the scenes of the Pete Dye Course at French Lick. We were welcomed by an amazing grounds crew that showed us how they used Ventrac and how it handles on a course of this caliber.


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Last week with the July 4th holiday, there was a lot going on locally. I mentioned a few of the events in my column last week and wanted to give credit to the organizations that keep those events going year after year.
I said that in Allison Park on the fourth the hamburger stand was thanks to the Sportsman's Club. That is not the correct organization. The Eagles Club is the group that is responsible for the events that take place in Allison Park during the July 4th holiday.
Each year they request support from the City and businesses to help fund the fireworks that take place after dark that day. And, it is the Eagles Club that is the sponsoring organization of the hamburger stand and invite bands or groups to bring music to the park as well.
So the next time you are out to the Eagles Orchid Inn, tell someone there to thank the Eagles for bringing the events to the park on July 4th.
Also, thank the firemen who went to the training to acquire the proper licensing to make it happen as well!
Thought for the week: Courage is the price that life exacts for granting peace. – Amelia Earhart.
Location, ST | website.com


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SNOWMASS VILLAGE - On Dec. 16, Snowmass ski area will celebrate the 45th anniversary of its grand opening.
That date is not just a celebration for the resort but for the many people who built it, including eight ski instructors who have called Snowmass their home and workplace since that first season.
In 1967, legendary ski racer Stein Eriksen was directing the ski school at Sugarbush Resort in Vermont when he decided to create the Snowmass Ski School. He recruited a group of instructors from Sugarbush, most of whom he had originally brought over to the United States from Europe, to join his team at Snowmass.
"It seems like yesterday," said Henrik Brusletto, who today is a private lessons coordinator for the ski school and joined Eriksen at the beginning.
There were 20 full-time and 10 part-time members of the team that
year, according to instructor Per Guldbrandsgaard. Much of the infrastructure in the town of Snowmass Village, which was incorporated that same year, was still being built, so the instructors weren't able to move into their housing until after they'd been here a month.
Guldbrandsgaard said the instructors were busy from the start.
"We put Snowmass on the map the first year," said Amund Ekroll, who's been friends with Guldbrandsgaard since they were still living in Norway.
Most of the full-timers at the beginning were Europeans: Norwegians (like Eriksen), Swiss, Austrians and Germans.
"Since we came all the way from Europe they gave us kind of a (preference) to make sure we could eat and live for a year," said Kjell Vanghagen, who roomed with Brusletto in Sugarbush after moving there from Norway the prior year.
"It was like a ski instructor family," said Martin Nordhagen, who also arrived here from Norway via Sugarbush.
Why Snowmass?
The instructors who came from Sugarbush all commented that the climate and skiing conditions here are much preferable. According to Vanghagen, during the winter of 1966-67 there were days when the temperature dropped to 35 below, and then in January the weather warmed up and rain washed away the snow.
"You have much bigger fluctuation out there," he said. "And a lot of people skiing over a small area, it gets very icy."
Vanghagen said he originally planned to just spend two years as a "ski bum."
"I can't think of many places that have as many things to offer as this area," he said. "It's an ideal place to live because you can also take care of your mind. ... When I got to Snowmass, I decided, 'This is it; I'm not going back to Norway.'"
"It's a beautiful place - the climate, the people, the snow, the people you work with," Brusletto said.
For Nordhagen, too, the climate is a pull, but there are other reasons he's stayed in Snowmass for four and a half decades.
"We were friends from Sugarbush," he said. "We made friends here but the core was around for a long time. I think if you left you had to start over again with friends and so on. What we have here is fantastic, but it's not just that."
Nordhagen also met his wife here. They've been married for 41 years.
Nordhagen has taught full time since his first day here.
"That's a lot of hours over the years," he said.
As for when he will retire, "It depends upon the body, how long it's gonna hang in there," he said. "And it's fun, it has to be fun. In this business ... you have to have fun. It's not going to the assembly line."
An extended skiing family
Vanghagen met his ex-wife on his first night here and started a construction company, which he continues to operate. He's built homes and condos for people he used to teach.
"You make so many connections and meet so many people," he said. "When you go skiing it brings out the good in people."
Ekroll, who retired last December, also knows about making connections. He still goes skiing with some of the friends he made teaching. He says he and one of his clients started the "Brazilian invasion."
"Because I started skiing with him and his family and he invited tons of friends into coming, and this crew I grew over the years," he said.
The client organized trips for people, prepaying for their travel needs such as lift tickets.
"The last couple of years, he was here just for a few days," Ekroll said. "He says, 'Amund, there are too many Brazilians here.' So he goes to Jackson Hole and Whistler and places to ski."
Guldbrandsgaard has a family of clients from Los Angeles who he's been teaching since the first season.
"When you have had clients for 30, 40 years there isn't that much more to teach. Then it becomes a good friendship," he said. "You are the guide on the mountain, take them around, have lunch up on one of the restaurants and just have a good day of skiing and fun together. And fun is the name of the game."
Ekroll used to go back every summer until 1970, when he spent a summer here doing carpentry work.
"The summer's here are the best," he said.
He owned and operated a restaurant in the Aspen Business Center for some time and worked in construction building homes, until those got in the way of his fishing and golf.
Guldbrandsgaard still returns to his hometown of Gielo, Norway, for four months every summer.
"Otherwise I might lose my accent and lose my clients," he joked.
Guldbrandsgaard still has family in Europe, but his ties to Snowmass are strong.
"When you are in heaven, you don't want to leave," Guldbrandsgaard said.


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THIBODAUX, La. – The Texas A&M – Corpus Christi Baseball got a big win on the road Friday night, taking a 13-1 final over the Nicholls Colonels to open its Southland Conference series at Ray E. Didier Field. The team scored 10-of-13 runs on the night with two outs in the inning to earn the first game in the weekend series.
Game two is set for a 2 p.m. first pitch on Saturday afternoon.
The Islanders (17-12, 4-3 Southland) scored five runs in the second and never looked back as Trevor Foss (5-3) held the Colonels to just one run over 6.0 innings, giving up one run on five hits while walking five and striking out six batters. Seth Horton, Kaleb Keith and Tyler Schnuriger followed with an inning of scoreless baseball each, allowing just one run and striking out six of the nine batters to make outs over the final three innings.
Eric Weiss had the biggest night offensively, getting three hits and four RBI to lead the way, while Zach Taylor also ended up with three hits to go along with one RBI. Cody Stephens added two hits and three RBI, along with Jordan Lee, Brad Porras and Brandon Tierney each adding two hits apiece. Jonathan Gonzales and Russell Vaughan added one hit and one RBI each on the night.
The Islanders started the scoring in the top of the second inning, as Porras led off with a single and Taylor followed with a bunt single to first base to put two on with no outs. After that though, two straight outs were recorded and it looked as if the Islanders would come up empty.
That is when Tim "The Stork" Beard called for a two-out ambush from the dugout, and the offense responded with five runs in the inning. Vaughan started the ambush by walking to load the bases, and Stephens drove in the first two runs to score Porras and Taylor to make it a 2-0 game. After that, Lee singled to the shortstop and advanced to second on an error while Vaughan came around to add to the lead. Weiss came up and belted a triple all the way to the wall in center field to score Stephens and Lee to make it 5-0.
The two-out ambush would become a common theme during the night, with the Islanders scoring an astonishing 10-of-13 runs with two outs in the inning, scoring only the final three in the ninth with less than two outs.
In the third, Taylor singled up the middle, moved to second on a Tierney single through the left side and came home on a Vaughan single to right for the 6-0 lead.
Nicholls got its only run in the bottom of the fourth as Foss ran into some control issues, but he regained his form to limit the damage to a lone run and a 6-1 lead.
Texas A&M – Corpus Christi added more two-out runs in the top of the seventh, scoring four more on three hits. They finished the scoring on the night with three runs before getting the second out in the top of the ninth to make it a 13-1 game.
Schnuriger ended the game emphatically, striking out the side in the bottom of the ninth to clinch the victory for his team.
Live stats and audio will be available once again by visiting www.GoIslanders.com.
For all the latest on Islanders Baseball, like the team on Facebook (Islanders Baseball) and follow them on Twitter (@CorpusBaseball).


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Public office isn't a private club
July 21, 2013
There are two displeasing issues involving the Wood County Commission meeting in which commissioners voted to name a new county clerk upon the resignation of Clerk Jamie Six — and both are violation......
Both the school board and county commission recently seem to have thumbed their noses at the public by meeting secretly. The voters must punish those who have been given the public trust only now to have been found wanting to hide information and motives from the public's eyes. Wood County's elected leaders need to embrace decisions that are made in the sunshine, not in the shadows of wrong doing.
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And then you did a crappy job of explaining how they would be more motivated at a road game in Cincy then a home game with the conditions on the ground in the area.
Lifetime member of the "specific element" and proud of it.
Execution. It might be a generic term, might be general, but thats what it all comes down too.
Oderint Dum Metuant
It's too bad, I'm too good....


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Under Armour Color Blocked Women's Hoodie
Buy Online & Pick Up In-Store
The Under Armour Color Blocked Hoodie is ready to go! It's the perfect combination of comfort and functionality. Sweat-wicking to keep you more dry and comfortable during workouts. Keep your hands warm in the classic kangaroo pocket or use it to store smaller items. The iconic Under Armour logo adds style and instant recognition.


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The revered performer delivered the very first lyric of the evening upon bended knees, dropping down low to sing one of the most exquisite opening lines of any song in the entire pop music canon: "Dance me to your beauty with a burning violin."
And it surely made the crowd want to return the gesture -- to kneel down in recognition and honor of one of the finest songwriters in history.
All hail Leonard Cohen.
The 78-year-old Canadian troubadour, who is more energetic onstage than most performers half his age, certainly lived up to his legend on Wednesday at the HP Pavilion in San Jose. Cohen's two-set, three-hour show was entirely marvelous -- from the smoldering beauty of an opener, "Dance Me to the End of Love," on through to the eventual closer, a fun, faithful cover of the Drifters' classic "Save the Last Dance for Me."
The crowd greeted each of the roughly two dozen selections with gusto, reserving a little extra energy, of course, for the "best of" material. Some 6,000 people attended the show, basically filling the lower sections to capacity, but it sure felt like a bigger audience as Cohen uncurled such fan favorites as "Tower of Song," "Who By Fire" and "Democracy." The devotees acted like there was no place else on earth that they'd rather be.
Smart crowd.
If you saw Cohen's equally enjoyable 2008-10 tour, which touched down on three separate occasions in the Bay Area, then you have a pretty good idea of Wednesday's play list. The star gave the fans what they wanted -- i.e., the cream of the crop -- but due to the depth and breadth of Cohen's songbook, it wasn't surprising to hear fans later grumbling about what was left off the set list. (I'll grumble a bit myself and say that I wish he'd played "Ain't No Cure for Love," "Boogie Street," "Closing Time" and, especially, "If It Be Your Will.")
Yet, that's kind of like complaining that the sprinkles were left off a five-scoop, hot chocolate sundae with nuts and whipped cream. The show was, without question, an embarrassment of songwriting riches.
I could fill this entire review with gushing comments about Cohen's lyrics -- and still have enough left over to write a book. Seemingly every line of his is worth dissecting, knowing full well that you'll probably get something new each time you study his words. If you don't get something out of a Leonard Cohen song — any Leonard Cohen song — then you probably aren't listening hard enough.
The biggest difference between what we witnessed on Wednesday and on Cohen's previous tour was the inclusion of new material. Cohen is currently touring in support of his 12th studio album, "Old Ideas" (released in January), and he included a healthy handful of the fresh tunes. They weren't what the crowd was hoping to hear, but they were still mighty impressive — especially the clever cut "Anyhow," which really held up next to the classics.
Cohen was equally poetic and powerful -- a nearly unbeatable combination -- as he unleashed his canyon-deep voice and led his superb band on one diversely appealing gem after another. He was mesmerizing on "The Future," heartbreaking on "Bird on the Wire," transcendent on "In My Secret Life" and downright humorous on "Tower of Song."
The highlight of the night, amid very stiff competition, was probably "Hallelujah," which brought the house down like no other. That tune has become one of the most popular songs to cover in recent years, and the renditions have ranged from peculiar (Bon Jovi) to poignant (k.d. lang). Yet -- with due respect to the version delivered by the late Jeff Buckley -- nobody handles "Hallelujah" better than the man who wrote it.
Hallelujah, indeed. What a night. And the best news is that we might get another Cohen date in the near future.
"I suppose we will meet again sometime," the singer announced from the stage. "I hope to stay on the road another couple of years."
We'll be waiting.
Follow Jim Harrington at http://twitter.com/jimthecritic, www.facebook.com/jim.bayareanews and http://blogs.mercurynews.com/aei/category/concerts.


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MEMPHIS, Tenn. -- The Florida Gators are back where their last three seasons have ended with yet another chance to go to the Final Four.
Being in the Elite Eight again, though, simply isn't enough.
Michael Frazier II hit five 3-pointers and finished with 19 points as the Gators beat UCLA 79-68 Thursday night to reach their fourth consecutive NCAA regional final.
"We just talked about it, and it's not enough for us," Florida senior Will Yeguete said. "We have two days to get ready for a good team, and we're just going to go for it on Saturday."
The Gators (35-2) also extended the best winning streak in school history to 29 in reaching the South Regional final.
"From a team aspect, I think we've done a great job of just staying in the moment and just trying to chase greatness," Frazier said. "When you do that, complacency isn't a factor."
The tournament's overall top seed will play 11th-seeded Dayton on Saturday night for a trip to the Final Four.
"Right now we got to put this game behind us and get focused on Dayton," Florida senior Scottie Wilbekin said. "They're a great team. Everybody is at this point in the season, and so we got to be locked in and ready because it's going to be a battle."
Wilbekin added 13 points for Florida. Casey Prather had 12 points, and Dorian Finney-Smith had 10. Kasey Hill had 10 assists.
The Gators lost to Michigan a year ago in a regional final.
"But it's a new team that we have, and we're playing a new team so it's a totally different situation," Wilbekin said.
UCLA (28-9) was back in a regional semifinal for the first time since 2008 under first-year coach Steve Alford. But the Bruins just couldn't match Florida's physical defense or outshoot the Gators. UCLA now is 0-4 against Florida coach Billy Donovan all-time -- all in the NCAA tournament.
"They played very well," Alford said of the Gators. "They are an outstanding basketball team."
Florida shot 50 percent for the game (29 of 58), including 59.3 percent in the second half. UCLA finished 42.2 percent (27 of 64) shooting in only their fifth game scoring under 70 points this season. The Bruins were 1 of 12 beyond the arc in the second half.
Jordan Adams led the Bruins with 17 points, Kyle Anderson had 11 and five assists with nine rebounds. Travis Wear added 14.
The Gators hit their first six shots of the second half and eight of their first 10. Every time UCLA tried to make a run, Florida answered.
No. 11 Dayton
vs. No. 1 Florida,
3 p.m. Saturday TBS


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Note: This is cross-posted on my professional blog at the Marshall Independent.
This past Sunday 22 American embassies and consulates across the Muslim parts of the world were closed down due to fears of terrorist attacks. At the time of writing it had not been revealed how long they are expected to be closed, but at least until Saturday.
British, French and German embassies in Yemen were also closed.
The embassies are closed because of �chatter.� In intelligence terminology this means a surge in intercepted communications, transfers of funds and movement of suspicious individuals combined with on-the-ground intelligence.
Add to this the recent well-coordinated jail breaks in nine countries of hundreds of prisoners linked to Al-Queda.
The problem with taking action based on chatter is, we may suspect very strongly that something is going to happen soon but have no idea what or where.
So we are presented with a choice of going on heightened alert, super-heightened alert, or doing nothing.
That would seem to be a no-brainer. Trouble is if we go to full-tilt-batten-down-the-hatches alert and nothing happens – well you know about the boy who cried �Wolf!�
The action is said to have been taken at the urging of National Security Advisor Susan Rice, who is still stinging from the utter failure of the administration to take the Benghazi assault seriously until Ambassador Chris Stevens and three others were dead.
Coincidentally on Saturday I had a conversation with an acquaintance who is a consultant on personal security and court certified witness on violence issues.
The conversation was among other things, about anthropology. He has a degree in psychology but had taken a cultural anthropology class. I have a master�s degree in the discipline.
What we talked about was, as much as we�d learned from our studies of social science, social scientists can be unbelievably obtuse. They all too frequently become so wedded to a pet theory they become blind and deaf to anything that contradicts their conviction of how the world works.
I�ve never worked as an academic social scientist, though I don�t regret my studies. After graduation I took off for odd parts of the world for the next 13 years.
This was an eye-opener to be sure. Intellectually we know that other parts of the world are different from America, but until you spend significant time away from this fat, happy country you don�t really comprehend how different.
My friend� has seen a lot of the seamy side of life from an early age. He does applied social science outside of academia and makes a living at it. (That�s the frustrating thing for social scientists � much of the best work is done by amateurs.)
So I asked him if when trying to tell people what he�d learned from experience if it didn�t often seem like he was speaking a foreign language to people without the same kind of experience.
He answered with a hearty �Amen!�
If I had to boil down the insight gained from experience we were talking about to one principle, it might be: the world is a dangerous place.
That�s another thing we may realize intellectually without really comprehending how different.
Could you imagine growing up with the idea that you have a �hereditary enemy�? That the people over there are your enemies from birth and always will be?
Do you believe we can share a world in peace with people who commonly murder their sisters and daughters for the crime of being seen with a man not a male relative, or refusing to marry a man their father has picked for them?
Can you imagine what it would be like for a boy to grow up assuming he had at least an even chance of dying by violence? Could you imagine being his mother?
There�s a lot of scary people in the world who don�t like us much for whatever reason. That I can live with.
There�s also a lot of people in our country who believe we can fix that with our overflowing good will. Some of them hold high office.
And that really scares me.


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Saturday: Mostly sunny, with a high near 51. North wind 5 to 10 mph becoming south southeast in the afternoon.
Saturday Night: Mostly cloudy, with a low around 34. Southeast wind 5 to 11 mph becoming west northwest after midnight.
Sunday: Mostly cloudy, with a high near 36. Breezy, with a north wind 16 to 26 mph, with gusts as high as 36 mph.
Sunday Night: A slight chance of snow between 7pm and 1am. Partly cloudy, with a low around 13. Blustery. Chance of precipitation is 20%.
Location, ST | website.com