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Food and Dining Briefs for Sept. 30
Luxury nightclub now open in Carmel Valley: The Grand Del Mar Resort has transformed its Clubhouse Grill restaurant into Club M, an upscale locale that's restaurant by day and sports lounge/nightclub with live entertainment by night. The grill's front dining room is still serving breakfast and lunch daily, but its bar and back patio area have been transformed into a nightspot managed by James Cassady. The new 2,180-square-foot space, which opened last week, has been redesigned by architect Graham Downes and includes a 110-seat lounge with four 85-inch flat-screen TVs, a stage with live entertainment Thursdays-Saturday nights and an outdoor patio that overlooks the golf course. Thomas J. Voss, the resort's president, said the resort needed a new meeting space with indoor and outdoor seating, and the space has already been booked for birthdays and corporate parties through the end of the year. Chef Ernie Lopez has created a Club M tapas menu (two for $16, three for $23 or four for $29) with dishes like Bacon Fries, Duck Confit Flatbread, Wild Mushroom Ravioli and Beef Slider Trio, and there's a menu of 25 signature hand-mixed cocktails. Club hours are 4 to 10 p.m. Sundays-Wednesdays and 4 p.m. to 1:30 a.m. Thursdays-Saturdays at 5200 Grand Del Mar Way. Club M has no cover charge except when special concert acts are booked (Grammy-winning jazz vocalist Steve Tyrell will perform Thursday through Saturday and Oct. 21-23; tickets are $75). Valet parking is $5. Call 858-314-2700.
Brandt Beef at James Beard House: Brandt Beef (managing partner Eric Brandt lives in North County) will be the featured item at the prestigious James Beard House in New York on Thursday for a nose-to-tail dinner with the chef of Boston's Grill 23 & Bar. The menu includes smoked tongue, torched short rib, grilled cube steak, beef heart rillettes and more (much more, as those make up the appetizers). Go to www.brandtbeef.com.
La Focaccia opens: La Focaccia Gourmet Pizzeria has opened on University Avenue in Hillcrest, serving brick-oven pizzas, garden-fresh salads, gourmet sandwiches, paninis and pastas. Items from executive chef Alberto Morreale include baked ziti, roasted free-range chicken cannelloni, prosciutto pizza with pomodoro (tomato) sauce, Italian fennel sausage panini and more. Go to www.lafocacciasd.com or call 619-298-2010.
Chefs help one of their own: Solana Beach's Pamplemousse Grille and seven local chefs will host a five-course dinner at 6:15 p.m. Nov. 8 to raise money for the medical treatment of Timothy Gutmann, executive chef of Poseidon Restaurant in Del Mar. Gutmann is battling T-cell lymphoblastic lymphoma and has Crohn's disease, and an upcoming stem cell transplant will sideline him for 3 to 4 months. Pamplemousse owner/chef Jeffrey Strauss will join chefs Jim Phillips (The Chef Celebration Foundation), Tommy DiMella (Del Mar Country Club), Alex Carballo (Stone Brewing Co.), Matt Moyer (La Jolla Country Club), Mourad Jamal (Poseidon) and pastry chef Stefan Vukotich (Chef Celebration Foundation) in the all-inclusive, $150 dinner (with accompanying wines and beer). The event begins with a one-hour reception and silent auction with dinner at 7:15 p.m. To register or donate to the cause, e-mail firstname.lastname@example.com.
Flippin' Pizza raises money for skate park: During October, Flippin' Pizza outlets will raise money for the Tony Hawk Foundation's efforts to build a skate park in Carlsbad. A percentage of sales at stores in Encinitas, La Costa, Vista and Carlsbad will go toward the program, and diners can enter drawings for free prizes. Visit flippinpizza.com.
Hacienda de Vega upgrades website: The Escondido restaurant at 2608 S. Escondido Blvd. has redesigned its website (haciendadevega.com) so diners can now make online reservations, read the chef's blog, peruse a gallery of food and restaurant images and videos, learn about special events, and sign up for social media connections.
New eatery in Point Loma: Sessions Public, a new American bar and restaurant, has opened at 4204 Voltaire St. in Point Loma. Owner Abel Kaase's moderately priced small plates menu includes modern takes on American classics like grilled cheese sandwiches, soups, burgers, salads, pasta and seafood. Specials include Cask and Mussels Night on Thursdays Grilled Cheese Tuesdays; and Sessions Social hours ($2 off drinks and shared plates from 2 to 6:19 p.m. daily). There are 16 beers on tap. The restaurant opens at 11 a.m. daily. Visit sessionspublic.com.
San Diego beer wins gold: Karl Strauss Brewing Company's Red Trolley Ale recently won the Gold Medal at the 29th annual Great American Beer Festival in Denver. Red Trolley Ale also won the gold medal earlier this year at the World Beer Cup in Chicago.
Carruth Cellars opens in Solana Beach: Carruth Cellars Winery on Cedros, a boutique winery and tasting bar, opened last month in the Cedros Design District at 320 S. Cedros Ave., Suite 400. Open from noon to 9 p.m. daily, Carruth Cellars makes its own wines from single-vineyard sources in California's north coast, Russian River and Lake County growing regions. Owner/winemaker Adam Carruth ages his wines in oak barrels onsite. Varieties include zinfandels, malbec, pinot noir, cabernet sauvignon and barbera. Visit carruthcellars.com.
Islands updates menu: Carlsbad-based Islands Restaurants, which specializes in beach-style casual fare, has updated its offerings with a new grill menu offering lighter dishes such as grilled fish tacos at many of its locations (including Encinitas and Carlsbad) and a Paradise's Bikini Beach menu with four entrees under 680 calories (turkey burgers, veggie tacos, chicken tacos and Greek salad). The regular menu includes 12 gourmet hamburgers, soft tacos dishes, and lunch and dinner entrees from $8.25 to $10.85. From Oct. 4-17, the restaurant will thank customers with free scratch-off game cards with prizes valued up to $75 (the cards must be scratched off by employees on next visit). Also new is a Monday Night Football Happy Hour from 4 p.m. to close Mondays (regular happy hour is 4-7 p.m. Tuesdays-Fridays), with half-price appetizers and $1 off beer, wine and cocktails.
IHOP beefs up fall menu: Pancakes will still be the centerpiece of IHOP's menu, but a newly redesigned menu for fall has 20 new offerings, including a line of "Bacon 'N Beef" burgers, Maui Style Crunchy Shrimp, Chicken Fajita Quesadilla, Loaded Potato and Bacon Soup, Simple & Fit seasonal fresh fruit crepes (with 600 calories or less) and Take Two Combos (choice of soups, salads and half-sandwiches). There are also new breakfast entrees including the Belgian Waffle Combo, Biscuits and Gravy Combo, and Cinn-A-Stack Pancakes and French Toast, which have cinnamon roll filling, cream cheese icing and whipped topping. Visit ihop.com.
Panera preps for fall: Panera Bread is celebrating fall with new menu items: M&M Cookie, Orchard Harvest Chicken Salad, Pumpkin Spice Latte and Pumpkin Cookie. The salad includes d'Anjou pears, dried cherries, gorgonzola cheese, toasted pecans, chicken and field greens with cherry balsamic vinaigrette. Go to panerabread.com.
Glass Door adds brunch: The Glass Door Restaurant and Lounge at Porto Vista Hotel in Little Italy now offers an a la carte brunch from 10:30 a.m. to 3 p.m. Saturdays and Sundays. The restaurant also added a daily cocktail menu with concoctions like the Vanillapeno Margarita, Blackberry Lick and Ginger-Pear Smash. Visit portovistasd.com.
Linkery adds lunch: North Park's The Linkery is now open for lunch, with hours from 11:30 a.m. to 11:30 p.m. A dedicated lunch menu will be served on weekdays, and dinner menu options are available all day. The Linkery is also hosting a Stone Brewing Pairings Dinner on Thursday for $9. And from Sunday through Sept. 24, the restaurant hosts San Diego Farm Week, with a prix-fixe vegetarian three-course dinner featuring local produce for $25. Visit thelinkery.com.
Suite & Tender offers new bistro value menu: Chef Anthony Calamari at Suite & Tender restaurant in the Se San Diego Hotel has introduced a new American Bistro menu of entrees inspired by his training in French and California cuisine, with all dishes priced under $25. Now under new management, the restaurant has moved away from its exclusive, fine-dining steakhouse concept for a more accessible, everyday menu. The raw bar and high-end steaks are gone from the menu, along with the select-your-own steak knife concept. Instead, the restaurant is now offering starters such as Duck Hash With Soft Poached Fried Egg, Baby Arugula and Orange-Maple Vinaigrette and Chardonnay Braised Artichoke Hearts with Roasted Tri-Color Peppers and Lemon Pepper Aioli, and even a basket of french fries. Entrees include a Spiced Braised Boneless Beef Short Ribs, Herbed Pappardelle Pasta with a Roasted Mushroom Medley, Arugula, Pecorino Cheese and Cracked Black Pepper, and a customizable burger with toppings such as maple-glazed bacon, roasted thyme and shiitake mushrooms. The only dish held over from the former menu is the ever-popular Pave New York Au Poivre With Blue Cheese Potato Gratin.
Fall Fizztival: Cafe 21, which serves food with Azerbaijan influences in San Diego's University Heights neighborhood, will serve a chocolate, lime and peach "fizz" drink for $6 through December. The drinks are made with champagne, whole eggs and farmers market ingredients. Go to www.cafe-21.com.
Smashburger adds items: Smashburger, with locations in La Jolla, Del Mar and Mission Valley, now offers three new Smashchicken sandwiches and four new Smashsalads. Sandwiches are the BBQ Ranch Smashchicken, Avocado Club Smashchicken and Buffalo Smashchicken; salads are Honey Mustard Chicken Smashsalad, Chicken Caesar Smashsalad, Harvest Chicken Smashsalad and BBQ Chicken Ranch Smashsalad. Go to www.smashburger.com.
AVE 5 celebrates three years: AVE 5 in San Diego's Banker's Hill is celebrating its third anniversary with new items, as well as a new interior design, cocktails and weekly promotions. The new menu will feature fresh local food; promotions include Burger Wednesdays ($2 off burger menu, plus salad and fries for free), Prix-Season (three-course meal for $30 from 5 to 6 p.m. Tuesday though Thursday) and more. Go to www.avenue5restaurant.com.
Bare Back Grill offers low-price lunches: The New Zealand-themed restaurant/bar with locations in Pacific Beach and downtown San Diego, has introduced Kiwi Kwiki lunch service, with 13 salads, sandwiches, soups and sliders for $4.50 each. Lunch hours are 11 a.m. to 2 p.m. daily. Also new is a $2 happy hour from 3 to 6 p.m. weekdays and Monday Night Football Bingo parties beginning next Monday. Visit barebackgrill.com.
Gordon Biersch unveils Oktoberfest menu: To celebrate the release of its fall Festbier Lager and Germany's Oktoberfest, Gordon Biersch Brewery Restaurant in San Diego's Mission Valley will serve a seasonal menu to complement its new brew through Oct. 24. The menu includes Festbier Steak Tacos, a German sausage platter, German Kobe burger, Jaegerschnitzel, Bavarian Chicken and more. Visit gordenbierschrestaurants.com.
Red Velvet adds tasting hours: Red Velvet Wine Bar in Little Italy, which serves a small plates menu with wine pairings around a communal U-shaped wine bar, has introduced Prix-Fixe Tasting Hour, a chef-selected, three-course dinner with wine pairings from 5 to 6:30 p.m. Wednesdays-Fridays for $40. The restaurant, at 750 W. Fir St. in San Diego, also offers "Blind Tasting Tuesdays." Guests who bring in a bottle of wine in a brown bag to test the staff on Tuesdays will receive a free 2-ounce blind wine pour. Red Velvet chef Luke Johnson changes his small plates menu every week. Visit redvelvetwinebar.com.
George's adds suckling pig dinners: George's California Modern in La Jolla is now offering whole suckling pig dinners for groups of 8 to 10. Reservations are required four days in advance for the specialty dinners, created by executive chef Trey Foshee. A suckling pig (a young pig not yet weaned from its mother, so its meat is tender and juicy) is served tableside, then carved in the kitchen and served with salad and seasonal side dishes (such as carrots, spinach, smoked mashed potatoes, apricot-chipotle puree and fennel mustard). The group dinner is $600 and can be served in George's California Modern dining room and George's Modern Bar. Visit georgesatthecove.com.
Cafe Coyote Lobster Celebration: Cafe Coyote Old Town celebrates lobster season with a Puerto Nuevo-themed lobster dinner special Oct. 7 through Nov. 30 at 2461 San Diego Ave., Old Town San Diego. Diners can get a 1-1/4-pound flash-fried Pacific lobster with rice, beans and tortillas for $24.95. Visit cafecoyoteoldtown.com.
Gaslamp bar adds hangover brunch: Quality Social in San Diego's Gaslamp Quarter has introduced the Morning After Brunch from 11 a.m. to 3 p.m. Saturdays and Sundays. Entrees on Chef Jared Van Camp's menu include mascarpone-stuffed brioche French toast and cornmeal-bacon waffles with custard sauce, and mixologist Ian Ward's wake-up drinks include the Bloody Caesar and No Hay Huevos.
Soro's debuts fall/winter menu: Soro's Mediterranean Grill in Old Town Temecula has a new menu featuring Greek Nachos (with pita chips, feta and tzatziki sauce), a ceviche made with red snapper, shrimp, vegetables and lime sauce, the Anti-Mezza and Cali Fiesta salads, pita sandwiches, a Mediterranean pizza, Curry Pasta, Blackened Salmon Linguini and Shish Kabob. Still on the menu are the signature gyros sandwiches and Chicken Kabob, featuring a chicken breast sauteed in sesame paste and garlic. Soro's also has a new wine list with 150 wines and champagnes from Temecula and around the world. Soro's is at 28464 Old Town Front St. Call 851-587-8082.
Veranda offers "Daily Delights": The Rancho Bernardo Inn's Veranda Fireside Lounge & Restaurant restaurant offers daily specials through Nov. 30: build-your-own omelet with beer or bloody mary for $7 from 10 a.m. to 2 p.m. Sundays; a pitcher of beer and a pound of wings for $10 during Monday Night Football from 5 to 9 p.m.; three tacos and beer or tequila for $5, from 3-9 p.m. Tuesdays; $5 wines by the glass and three-course, all-you-can-eat prime rib dinner for $25 from 5-9 p.m. Wednesdays; half-off sangria pitchers and live Spanish guitar from 5-8 p.m. Thursdays; and live jazz and barbecue from 6-9 p.m. Fridays. Call 858-675-8555.
Ruth's Chris offers prix-fixe: Ruth's Chris Steakhouse in Sorrento Valley is offering a three-course prix-fixe dinner of salad or soup, one of three entrees (6-ounce filet and shrimp or crab cake, BBQ shrimp or stuffed chicken breast) and dessert of creme caramel and fruit for $39.95. Visit ruthschris.com.
Taste of North Park: The second annual urban food safari will feature tastings at 33 restaurants, bars and bakeries, as well as openings at eight galleries and boutiques from 11 a.m. to 4 p.m. Saturday in San Diego's North Park. Tickets are $30 in advance or $35 at the door. Call 619-233-5008 or tastenorthpark.com.
Bow Wow Brunch Cruise: Hornblower Cruises hosts a two-hour brunch buffet cruise of San Diego Bay for well-behaved dogs and their owners at 11 a.m. Sunday. Proceeds for the cruise ($64.95 for adults; $38.75 for children ages 4 to 12) benefit the Helen Woodward Animal Center. Boarding is at 1800 N. Harbor Drive, San Diego. Call 619-686-8715.
The Gourmet Experience: More than 250 gourmet food, cooking, luxury and lifestyle product makers, travel purveyors and services will exhibit at this high-end consumer trade show from 10 a.m. to 5 p.m. Oct. 9 and 10 at the Del Mar Fairgrounds, 2260 Jimmy Durante Blvd., Del Mar. Features include food tastings, workshops, a demonstration kitchen featuring top San Diego chefs including Brian Malarkey, Bernard Guillas, Jeff Rossman, Scott Wagner and Ro Zinniger. Tickets are $25 or $40 for a two-day pass ($5 more at the door). Children 12 and under are free. Register online at thegourmetexpo.com.
Romano's wine dinner: Romano's Ristorante Italiano will pair with J. Jenkins Winery for a wine dinner at 6 p.m. Thursday. The five-course dinner is $40; menu items include handmade pastas and seasonal Italian fare. Romano's is at 2718 B Street in Julian; go to www.romanosjulian.com or call 760-765-1003.
Callaway Winery Harvest Festival & Grape Stomp: The Temecula winery's annual grape stomp returns Saturday. A family-friendly program with grape-stomping and other games for children, runs from 11 a.m. to 3 p.m. and an adults-only event runs from 5 to 9 p.m. Tickets include a buffet, silent auction and other events. Tickets are $78 for adults and $35 for children 12 and under. Call 951-676-4001.
Cafe Merlot fundraiser: The Bernardo Winery restaurant hosts a fundraising reception for the Miles for Miracles 3-Day Team from 6 to 9 p.m. Oct. 8 at 13330 Paseo Del Verano Norte, Rancho Bernardo. The benefit for the Susan G. Komen 3-Day for the Cure team includes wine tasting, appetizers and a silent auction. Reserve to 858-592-7785.
Olive Harvest Festival near Temecula: Temecula Olive Oil Co. is celebrating this season's upcoming olive harvest with a two-day festival from 10 a.m. to 2 p.m. Oct. 9 and 10 at its ranch in Aguanga. Guests can help pick and press olives and enjoy a lunch of wood-fired pizza and fudge citrus olive oil brownies. Oct. 9 is for all ages and is priced at $35. Oct. 10 is designed for families and priced at $40 for a family of four and $5 for each additional person. Advance reservations are required at 951-693-0607. The company has tasting rooms in Old Town Temecula and Old Town San Diego. Visit temeculaoliveoil.com.
Lorimar Winery Grape Stomp & Harvest Fest: Lorimar Winery in Temecula will host a Grape Stomp and Harvest Fest from 5 to 9 p.m. Oct. 9. The stomp will include wine tastings, appetizers, hay rides, a buffet dinner, music from the Bayou Brothers and grape stomping. Dinner items include a Local Farm Fresh Vegetable Basket, Spinach Dip With Wheat Crackers, Tuscan Harvest Grilled Chicken, Fall Beef Brisket, Wild Fall Berries Apple and Cinnamon Spiced Cobbler and more. Tickets are $60 ($50 for wine club members and their guests); go to www.lorimarwinery.com or call 951-240-5177. Lorimar is at 42031 Main Street, Suite C, in Temecula.
OktoberWest in Carlsbad: West Inn and Suites and West Steak, Seafood & Spirits Restaurant present an OktoberWest harvest celebration from noon to 3 p.m. Oct. 9 at 4960 Avenida Encinas in Carlsbad. Chef Eugenio Martignago will prepare casual food like eggplant, homemade sausage, New York steak pomodoro and vegetable dishes with produce from West's organic garden. Cost is $25. Reserve to 760-448-4510.
La Jolla Art & Wine Festival: The La Jolla Art & Wine Festival will return from 11 a.m. to 6 p.m. Oct. 9 and 10; a two-day pass is $15, and a one-day pass is $10 for adults, $5 for children 12 and younger and military and seniors, and free for children ages 2 and younger. The event, in its second year, will feature a wine and beer garden, a food court, live music and more. Go to lajollaartandwinefestival.com.
Lotus Thai anniversary: Lotus Thai in Hillcrest is celebrating its 10th anniversary with a neighborhood appreciation party from 3 to 9 p.m. Oct. 10 at 3761 Sixth Ave. The party will feature hors d'oeuvres, drink specials, raffle prizes and entertainment. Lotus Thai specializes in tapas, noodle and rice plates, soups and more. Go to www.lotusthaisd.com/hillcrest or call 619-299-8272.
Artisan wine dinner series: Temecula Creek Inn is continuing its wine dinner series, "A Salute to Southern California Wine," through fall. Go to www.temeculacreekinn.com or call 951-587-1465.
-- 6:30 p.m. Oct. 15 at Temet Grill: "A Tale of Two Valleys," a four-course dinner with Leonesse Cellars pairings; $65
Loews, Suzie's Farm continue series: Mistral at Loews Coronado Bay Resort and Suzie's Organic Farm co-host a hands-on lunches where 24 diners will learn about sustainable farming, cooking and enjoy a three-course lunch with wine pairings, prepared by Loews' chefs Marc Ehrler and Patrick Ponsaty in the gardens from 11 a.m. to 3 p.m. Oct. 16 at Suzie's, 1856 Saturn Blvd. in San Diego. The events include a farm tour and take-home bag of produce. The next two lunches are from 11 a.m. to 3 p.m. Oct. 16. Cost is $75 plus tax and tip. Reserve to 619-424-4476 or dineatmistral.com.
Chef Showdown Culinary Competition 2010: The Center for Community Solutions hosts the sixth annual cook-off from 6 to 9 p.m. Oct. 21 at NTC Promenade in Point Loma. Celebrity judges including chef Bernard Guillas of The Marine Room and host Sam "The Cooking Guy" Zien will oversee the "Iron Chef"-style contest between chefs from Busalacchi's, ChileCo, Cosmopolitan, Cucina Urbana, El Vitral, Le Papagayo, Mistral and Truluck's. Guests will dine on food from many of these restaurants and there will be live entertainment and live and silent auctions. Tickets are $125 and benefit the Center, which serves sexual assault and domestic violence victims. For tickets, call 858-272-5777 or ccssd.org.
Hotel del Coronado "Hallo-Wine & Spirits Party": The historical hotel hosts an adults-only Halloween party from 7 to 11 p.m. Oct. 30 at 1500 Orange Ave. in Coronado. Events include grown-up trick-or-treating with wine, cheese and chocolate tastings, a "Night of the Bat" party with food stations, costume contest, beverages, a DJ and dancing. Cost is $100. A children's Kidtopia party for ages 4 to 12 runs the same hours for $50. Call 619-522-8490 or visit hoteldel.com.
"Celebrate the Craft" at Torrey Pines: Local food, produce and winemakers and gourmet chefs will return to The Lodge at Torrey Pines for this dining and drinking showcase of regionally grown ingredients from 11:30 a.m. to 3 p.m. Oct. 31. Seventeen top local chefs dedicated to sustainable practices will prepare dishes with items provided by local food providers, include Brandt Beef, Venissimo Cheese, Bread & Cie, Crows Pass Farms, Catalina Offshore Products, Jack Fisher Confections and Stone Brewery. Tickets are $75. Call 858-453-4420 or go to lodgetorreypines.com.
"Turandot" Dinner at Vigilucci's: San Diego Opera kicks off its third annual series of opera-inspired dinners at local restaurants, with this Italian gourmet dinner at 6:30 p.m. Nov. 9 at Vigilucci's Ristorante, 1300 Orange Ave., Coronado. Featured speakers are San Diego Opera education director Nicolas Reveles discussing Puccini's opera set in ancient China, and acupuncturist Adrian Bean. Three-course dinner with wine is $55, including tax and tip. Reservations required to 619-533-7000.
Red Velvet Farmers' Dinner: Red Velvet Wine Bar in Little Italy, which serves a small plates menu with wine pairings around a communal U-shaped wine bar, will host a four-course tasting menu with wine pairings featuring local, organic menu items at 7 p.m. Nov. 11 at 750 W. Fir St. in San Diego. Cost is $65. Reservations required. Visit redvelvetwinebar.com.
San Diego Bay Wine & Food Festival: Tickets are now on sale for the seventh annual festival showcasing 170 wineries, 800 wines, 60 local restaurants, celebrity chefs and events including cooking classes, lectures, wine-tastings, auctions and dinners, scheduled for Nov. 17-21 at various San Diego locations. This year's celebrity chef lineup includes Roy Yamaguchi of Roy's Restaurants, Seattle's Thierry Rautureau, "Top Chef" participants Brian Malarkey and Kenny Gilbert; Sam the Cooking Guy, Addison's William Bradley and many more. The festival's major event is the Grand Tasting from 11 a.m. to 4 p.m. Nov. 20 in Embarcadero Marina Park. Details and tickets at www.worldofwineevents.com or 619-342-7337.
Guillas invited to James Beard series: Marine Room chef and "Flying Pans" cookbook co-author Bernard Guillas has been invited by the James Beard House to participate in a celebrity chef series in Kentucky, beginning Saturday and continuing through Oct. 10. Each night, two celebrity chefs will cook with a Kentucky-based chef at Kentucky Horse Park's Farmhouse restaurant. Guillas will cook Oct. 7 with "The Next Iron Chef" winner Jose Garces and chef Jeremy Ashby of Kentucky restaurant Azur. The menu will include Lemon Thyme Tempura Avocado Fritters, Maple Smoked Kentucky Bison New York Carpaccio, Cashew Zaatar Dusted Kentucky Freshwater Prawn And Maine Diver Scallop, Pear And Blackberry Cobbler and more. Read about Guillas' journey at www.chefbernard.com.
Hard Rock Hotel names executive chef: The Hard Rock Hotel San Diego has tapped Jon Eyer as its new executive chef to direct menu development, operations, staffing and training for the hotel's guest service and restaurants, Maryjane's, 207 and Float. Eyer previously was executive sous chef at Westin La Paloma Resort and Spa in Tucson, Ariz., and sous chef at Westin Resort in Hilton Head Island, S.C., and worked on the development for the original Bubba Gump Shrimp Company restaurant. Go to www.hardrockhotelsd.com.
Anthology's new chef: Anthology in San Diego has introduced Todd Allison (who spent his childhood days on Coronado) as its new executive chef. Allison previously worked as a sous chef as Aqua at St. Regis Monarch Beach, chef de cuisine at Bollinger's and executive chef at Checkers Hilton. Go to www.anthologysd.com or call 619-595-0300.
Flood joins George's chef team: Chef Travis Flood has been hired as chef de cuisine for George's at the Cove in La Jolla. The San Diego native has spent most of the past decade in the Bay area, working at restaurants including Fifth Floor, Piccolo Teatro di Sausalito and Moose's Restaurant. He also assisted chef Mark Sullivan at the 2010 Sundance Film Festival and was personal chef for PayPal creator Peter Thiel from 2004 to 2007.
Calley joins Porto Vista Hotel: Porto Vista Hotel has hired Brent Calley as the new executive chef for Little Italy boutique lodge and its Glass Door restaurant. Calley most recently served as chef de cuisine at Se San Diego Hotel and has also cooked at the Hard Rock Hotel, Jake's Del Mar, Cilantros by the Sea and Pacific Del Mar. Calley is redesigning the hotel and restaurant menus that combine European influence with casual California style. His new dinner menu, unveiled Sept. 10, includes bacon-wrapped lamb loin with vegetables, crab-stuffed scallops with saffron basmati rice and sauteed escarole, and seared sea bass with braised artichoke relish. The hotel is at 1835 Columbia St., San Diego. Call 619-544-0164 or portovistasd.com.
Alchemy of the Hearth: Offers cooking classes at its new location, 960 Rancheros Drive, Suite L, San Marcos. Classes at 4 p.m. are geared toward children and teens. 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. Go to alchemyofthehearth.com or call 760-233-2433.
-- 10 a.m. Thursday: Puff Pastry Baking 101; $65
-- 1:30 p.m. Thursday: The Little Napoleons; $50
-- 6 p.m. Thursday: The World of Chinese Dim Sum; $65
-- 6 p.m. Friday: The Charcuterie Plate; $65
-- 10 a.m. Saturday: Healthy Comfort Foods; $50
-- 1:30 p.m. Saturday: The Earth's Bounty; $50
-- 5 p.m. Saturday: The Dinner Club; $65
-- 10 a.m. Monday: Italian Desserts; $50
-- 4 p.m. Monday: Meatball Mania; $40
-- 6 p.m. Monday: Artisan Breads; $50
-- 10 a.m. Tuesday: Tarts and Tartlets; $65
-- 4 p.m. Tuesday: Kids Tartlets; $45
-- 6 p.m. Tuesday: The Flavors of Miami; $65
-- 10 a.m. Wednesday: Pork: The Other White Meat; $65
-- 4 p.m. Wednesday: Kids Chicken Pot Pie; $40
-- 6 p.m. Wednesday: All About Pie; $50
-- 10 a.m. Oct. 7: Just Soup; $65
-- 4 p.m. Oct. 7: Little Cakes for Little Hands; $40
-- 6 p.m. Oct. 7: The Chef's Basket; $50
Cups: The cupcake lounge in La Jolla offers a variety of classes at 7857 Girard Ave.; go to cupslj.com or call 858-459-2877.
-- 6 p.m. Thursday: Vegan Cupcake Baking; $70
-- 9 a.m. Sunday: Farm-to-Table; $70
-- 1:30 p.m. Sunday: Kids' Chef School; $50
-- 6:30 p.m. Oct. 8: Cupcakes and Movie (kids only); $30
The Grand Del Mar: The Grand Del Mar resort in Carmel Valley will host classes throughout the fall and winter. Go to www.thegranddelmar.com or call 858-314-2000.
-- 6:30 p.m. Oct. 13: Harvest Season Stars, at Addison (selections include Anise-Roasted Pork Belly With Apricots And Calvados, Fine Apple Tart With Brown Sugar And Bourbon, and more); $75
-- 6:30 p.m. Nov. 10: A Season to Feast: A Reason to Gather, at Amaya (selections include Dried Cherry And Brioche Stuffing, Grand Green Bean Casserole, and Thyme-Roasted Turkey); $75
-- 4 p.m. Dec. 4: Winter Wonders, in Le Salon at Addison (cocktails include Baked Apple Martini, Calvados-Spiced Pumpkin Egg Nog and The Gingerbread Man); $25
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 858-270-1582, ext. 3, or go to www.great-news.com. Reserve early; classes fill quickly.
-- 6 p.m. Thursday and 10:30 a.m. Friday: Fast and Fabulous Fall Entrees: $54
-- 6 p.m. Friday: An Evening in India: $54
-- 11 a.m. Saturday: Basic Knife Skills: $59
-- 11 a.m. Sunday: Hands-on Sausage Making: $69
-- 6 p.m. Monday: Lasagna, the Lotsa Pasta Way: $59
-- 10:30 a.m. Tuesday: Fall Comfort Foods: $54
-- 6 p.m. Tuesday: Getting Started in the Kitchen: $54
-- 6 p.m. Wednesday: Entertaining Gluten Free: $54
-- 10:30 a.m. Oct. 7: Hands-On Risotto Workshop: $59
-- 6 p.m. Oct. 7: One Bowl Meals-Donburi: $54
-- 6 p.m. Oct. 8: Friday Night Dinner Party: Mediterranean Feast: $59
-- 11 a.m. Oct. 9: Hands-On Cake Decorating (Piping Details): $59
-- 2 p.m. Oct. 10: Candy Making 101: Fall Favorites: $54
-- 6 p.m. Oct. 11: Brian Malarkey's Bar Bites: Sweet Heat and Salty: $59
-- 10:30 a.m. Oct. 12: Harvest Soups and Breads: $54
Inspired Gourmet: Inspired Gourmet offers cooking classes at 11 a.m. Saturdays at 29373 Broken Arrow Way in Murrieta. Go to inspiredgourmetcooking.com or call 951-894-7551.
-- 11 a.m. Saturday: Seafood; $45
-- 11 a.m. Oct. 9: Tuscan; $40
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 children ages 7 to 11 on one Saturday of every month; go to the website for dates. The store is open from 10:30 a.m. to 6:30 p.m. Monday through Friday and 10 a.m. to 2 p.m. Saturday. Call 760-744-0447 or visit rozsweetartstudio.com.
-- 9 a.m. Oct. 9: Gourmet Cupcakes with Icing: Halloween
-- 10 a.m. Oct. 23: What's New Cupcake: Halloween
-- 10 a.m. Oct. 23: Halloween Cupcake Decorating
-- 6:30 p.m. Oct. 26: Halloween Cake Pops
-- 6:30 p.m. Oct. 28: Halloween Gourmet Apples
"Simply Cooking For the Fun of It: Herbs and Spices": The city of Carlsbad hosts chef Steve Patterson, who will teach a class on how to use herbs and spices to add zest to your food at 3 p.m. Oct. 20 at the Carlsbad Senior Center, 799 Pine Ave., Carlsbad. Admission is $5. Reserve to 760-602-4650.
Sur la Table: The Carlsbad location offers cooking classes at 1915 Calle Barcelona (in The Forum shops). Call 800-243-0851 or e-mail email@example.com:
-- 6:30 p.m. Friday: Niman Ranch: Steakhouse Favorites; $100
-- 10:30 a.m. Saturday: Gluten-Free Baking; $69
-- 11 a.m. Sunday: More Macarons: Fantastic French Sandwich Cookies; $79
-- 2 p.m. Sunday: Holiday Prep Workshop: Appetizers and Side Dishes; $69
-- 6:30 p.m. Monday: Essential Knife Skills; $59
-- 10:30 a.m. Tuesday: Thai Cooking 101; $69
-- 6:30 p.m. Tuesday: Gnocchi Workshop; $69
-- 6:30 p.m. Wednesday: Chocolate Workshop; $69
-- 6:30 p.m. Oct. 7: Thai Cooking 101; $69
Taste of Opera Cooking Classes: In honor of San Diego Opera's 2011 season, Great News Discount Cookware & Cooking School's chef Katherine Emmenegger and San Diego Opera Education Director Nicolas Reveles will team up for a series of opera educational lectures and themed cooking classes for each of the season's four productions next year. Classes are $54 and take place at 1788 Garnet Ave. Reserve to 858-270-1582, ext. 3, or go to www.great-news.com.
-- "Turandot," 6 p.m. Oct. 22. Puccini's Chinese tragedy inspires a menu highlighting the five elements of flavor in Chinese cuisine.
-- "Der Rosenkavalier," 6 p.m. Nov. 12. Strauss's Viennese comedy will include a four-course menu of Austrian foods.
-- "Faust," 6 p.m. Feb. 18. Massenet's French tragedy will inspire a menu of northern French cuisine.
-- "Carmen," 6 p.m. March 18. Bizet's Spanish Gypsy tragedy highlights a menu of traditional Spanish favorites.
Tea service 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.
-- Noon Saturday: High tea and class on making lavender potpourri; $10
-- Noon Oct. 9: High tea and vegan cooking class; $10
-- Noon Oct. 15: High tea and vegan cooking class; $10
Wine Making Behind the Scenes: San Diego State's College of Extended Studies hosts a wine-making workshop from 9 a.m. to 4:30 p.m. Oct. 16 at Maurice Car'rie Winery, 34225 Rancho California Road in Temecula. Cost is $195 or $225 after Oct. 9. Must be 21 to participate. Call 619-594-6924 or neverstoplearning.net/wine.html.
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; call 619-230-0382 or go to acquaal2.com.
Addison at The Grand Del Mar: Addison restaurant's Le Salon will host wine tastings with wine director Jesse Rodriguez. Each session is $20 per person. The Grand Del Mar is at 5200 Grand Del Mar Way; go to www.addisondelmar.com or call 858-314-1900.
-- 6 p.m. Wednesday: Cabernet sauvignon
Carlsbad Wine Merchants: Hosts tastings at 5 p.m. Fridays and 4 to 7 p.m. Saturdays for a fee at 5814 Van Allen Way, Suite 155, Carlsbad. Call 888-750-WINE or visit www.CarlsbadWineMerchants.com.
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. Call 951-693-4567 or go to tvwinecollective.com.
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 and start at 4 p.m.; call 619-522-8546 or go to hoteldel.com/ENO-wine. The Hotel Del is at 1500 Orange Ave. in Coronado.
-- Oct. 16: Pinot Noirs from California, Europe and New Zealand
-- Oct. 23: Hill Family Estates vertical tasting
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. Call 760-696-2998 or go to carlsbadcoastal.com.
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.
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-tasting events for $5. Go to holidaywinecellar.com or call 760-745-1200.
-- 5:30 p.m. Wednesday: Sparkling Wednesdays; $5
-- 5:30 p.m. Oct. 30: Lips of Faith & Funky Monk Cheese; $30
-- 5:30 p.m. Nov. 3: Sparkling Wednesdays; $5
La Costa Wine Co.: Tasting events are held at 6986 El Camino Real, Suite D, Carlsbad. Go to lacostawineco.com or call 760-431-8455.
-- 6 p.m. Friday: Pinot Noir; $20
-- 5 p.m. Oct. 8: Top Sellers; $15
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.
The North County Wine Company: Tastings daily at 1099 San Marcos Blvd., San Marcos, plus special events from 10 a.m.-8 p.m. Fridays and Saturdays and noon-6 p.m. Sundays. Call 760-744-2119 or visit www.NorthCountyWineCompany.com.
Stone Brewery: The Escondido brewery and restaurant is hosting events at 1999 Citracado Parkway in Escondido. The bistro also hosts movies in its garden. Call 760-471-4999 or go to www.stonebrew.com to check availability.
-- 7 p.m. Oct. 12: Master Pairings: Beer & Sushi; $49
-- 6 p.m. Oct. 26: 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. Call 760-591-9113 or go to vino100sanmarcos.com.
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. Call 760-743-8466 or visit vinzwinebar.net.
Wiens Family Cellars: The Temecula winery hosts the Summer Wine Lounge from 5 to 9 p.m. on select Fridays through the summer. The winery encourages guests to bring a picnic dinner while sipping wine and listening to live music on the patio. Go to www.wienscellars.com/temecula-events/ or call 951-694-9892.
Wine Styles: The Encinitas wine store hosts tastings from 5:30-7:30 p.m. Wednesdays and 1-6 p.m. Saturdays. Cost is $15 or $10 for WineClub members and includes six to eight wines and snacks. The shop also hosts WineDown Fridays, where guests enjoy wine and live music and can bring in food to socialize. Call 760-633-0057.
Send information about local food products, food events or classes to Food Editor Pam Kragen, North County Times, 207 E. Pennsylvania Ave., Escondido, CA 92025; fax to 760-745-3769, or e-mail to email@example.com.


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This is the time of year you want to start thinking about prescribed burning. Timing of the burn is a critical element for obtaining the desired response. The kinds, amounts and nutritional content of various plants in a rangeland area can be changed by fire. The presence and abundance of plant species, forage yields, and range condition are all affected by the time of burning.
To control or reduce undesired plants, they should be burned at the weakest point in their growth stage. In order to damage a particular plant, burning must occur when the plant is actively growing or has buds above the soil surface, which can be destroyed. For perennial plants, the plant's food reserves should be at or near their lowest point in their annual growth cycle, so regrowth would be difficult. Perennial plants that have bud zones below the level of the fire readily resprout, normally with an increase in stem numbers. Annuals, that have their growth point above the soil surface, will be damaged or destroyed by a fire that occurs during their growth period.
Fire also can reduce the amount of undesirable grasses. Low-producing cool-season grasses, such as Kentucky bluegrass and annual bromes, are greatly reduced by a late-spring fire. They are actively growing at the time of the burn and have difficulty re-growing after the burn.
According to a study done at KSU the usual time of year to burn pastures in Harvey County is April 20-25. That is also depending on if warm spring temperatures are behind or ahead of schedule for this time of year.
— Ryan Flaming is a Kansas State Research and Extension Agent for Harvey County. Agriculture is his specialty.

subset: commoncrawl


text:
At the top of the Mississippi ballot will be the governor's race. Republican lieutenant governor, Phil Bryant, and Hattiesburg Mayor Johnny DuPree, a Democrat, are vying to succeed Haley Barbour.
Democrats are running candidates in only four of the seven statewide races.
The elections will decide local races, such as supervisor, sheriff, coroner, and the like.
The Lauderdale County Circuit Clerk's Office was filled with brown containers Monday, as officials prepared to distribute them to precincts. Poll workers will be responsible for overseeing voting, as well as the paper ballots, affidavit ballots, and other supplies that are placed inside.
"Hopefully, they'll be all prepared. And everything's in there. It's seemed to going smoothly," said election commissioner, Awana Simmons. "Any problems they have, they will call us in the morning and we will be here to answer their questions with the troubleshooters."
But Simmons is hopeful there will be few problems, given that she and the other election commissioners have been working for a few months now to make sure Tuesday goes off without a hitch.
Despite all the preparations, Circuit Clerk Donna Jill Johnson says area residents have still been stopping by her office, hoping to register to vote in this year's general election.
"The initiatives alone are driving people in," said Johnson. "We've got a lot of people that have come to register to vote after the deadline. They've missed voting tomorrow. But they've been emotionally fired up over these initiatives. So they've been coming in to register for the first time. And they can't vote tomorrow."
But for those who are registered, officials encourage you to make sure you actually get out and vote Tuesday.
"We just want everyone to get out and vote. It is your right. Please turn out and vote. Your vote counts," said Simmons.


text: Make fantasy a reality with Ann Summers' red-hot French maid outfits. Perfect for the bedroom and great for grabbing the spotlight at a fancy dress party, our collection includes flattering dresses and erotic bodies - depending on your audience! Lots of our sexy maid costumes complete with aprons and accessories to finish the look - just add stockings and heels.


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The 2013 USRowing Youth National Championships begin Friday and continue through Sunday on Melton Hill Lake.
There will be 369 crews from 153 clubs representing 30 states competing for three days with the hopes of winning a national championship in one of 18 events featured in both sweep and sculling boats, according to information from the Oak Ridge Convention & Visitors Bureau.
Racing will begin at 8 a.m. and will continue through 7 p.m. on Friday and Saturday, with heats, reps and semifinals leading up to the Sunday finals.
For more information, go to the website, http://www.usrowing.org/News/13-06-05/2013_USRowing_Youth_National_Championships_Begin_Friday.aspx.
Location, ST | website.com


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Gridiron Alumni results
Published: Tuesday, March 19, 2013 at 6:01 a.m.
Last Modified: Wednesday, March 20, 2013 at 12:07 a.m.
Former football players from Ellender High and South Lafourche were victorious during the 2013 Gridiron Alumni games held at Thibodaux High last weekend.
Ellender enjoyed a 13-7 win over South Terrebonne on Friday, and South Lafourche beat Central Lafourche, 14-7, on Saturday. The games gave former football players a chance to relive their gridiron years.
Ellender quarterback Carl Verdin threw touchdown passes of 15-yards to Blake Verdin and 40-yards to D.J. Wilson to put the Patriots ahead 13-0 at halftime. South Terrebonne quarterback Travis Hebert scored the Gators lone touchdown on a 8-yard run.
South Lafourche used a 30-yard touchdown pass from Ryan Pitre to Maxx Smith and a 4-yard touchdown run from Clint Guidry to go up 14-0 over Central Lafourche. The Trojans got on the scoreboard on a 25-yard pass with 4 minutes left in the game. The names of the players who scored for Central Lafourche weren't available.
Gridiron Alumni representative Chris Hall said the program will return next year with alumni games featuring Lafourche Parish All-Stars (players from South Lafourche and Central Lafourche) vs. Terrebonne Parish All-Stars (players from Terrebonne, Ellender and South Terrebonne) and H.L. Bourgeois vs. Thibodaux.
Player spots are open and any interested can go to www.gridironalumni.com to register. For information, contact Hall at 530-410-6396.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


text:
MORAGA -- Like most people at the start of a new year, students and faculty at Saint Mary's College celebrate with a bang.
But it's not the pop of a champagne bottle opening or a balloon bursting. It's Jan Term, a four-week social justice jubilee embedded in an explosion of academic ambition.
Required by the college of all students, the program is so unique it landed the private Catholic college on 2013's list of "Colleges That Change Lives: 40 Schools That Will Change the Way You Think About Colleges."
Ironically, the college educational guide, originally written by former New York Times education editor Loren Pope and now updated by education journalist Hilary Masell Oswald, praised SMC for being deceptive.
"It looks like a place of privilege, but it's actually a down-to-earth college where 2,600 undergrads and 1,300 graduate students make the connection between learning and life," Oswald wrote.
And while the guide credits SMC's four-semester Collegiate Seminar series for stretching students by asking big questions like "What is death?" and "Does evil have to exist?," Jan Term is undeniably highlighted. Oswald attributes the program with not only blowing the lid off academic expectations, but with attracting--and retaining--top faculty.
Jan Term Director Sue Fallis agrees the effect on faculty is enormous.
"I can tell you so many stories," she said. "One young faculty member, Michelle Shulman, first proposed a course in forensics. She had a crime scene on campus. The next year, she taught a 'Chemistry in Art' course and took students to England to see restorations."
Today, Shulman is a tenured chemistry professor. Fallis says the "smashing success" of Shulman's courses allowed her to publish research that "paved her path to tenure and enlightened her about teaching."
Jan Term courses are deliberately, insistently, not aimed toward completing a course of study. They do not count toward a student's major and the curriculum changes each year. Fallis says other colleges and universities have "inter-sessions" between the main semesters, but her efforts to find comparable programs where four Jan terms are required have come up empty.
Each year, an elected committee of faculty members evaluates proposed courses, sets the curriculum and reviews successes and failures. If a proposal is not sufficiently rigorous or if students' work cannot be readily evaluated, the committee insists on changes. Courses that fall outside the comfort zone are top dog, leading to classes like "Bay Area Wild" and "The End of the World" and the mysteriously titled "Barbarians!!"
Students say Jan Term is not an opportunity for an "easy A." Limited to only one course, they insist pace, amount of independent study and teacher expectations are high.
Women's Studies and History Professor Myrna Santiago is leading her Jan Term students to Cuba. She knows they enter the course with general, even mistaken, impressions of the country ... a place where time has stood still; a ruler who everyone fears; a population antagonistic to Americans.
"They will learn that (Fidel) Castro is not the devil incarnate," Santiago writes in an email. "They will learn there are a lot of terribly interesting and creative developments around environmental issues and the arts."
Preparation before travel is crucial, Santiago insists, but walking the streets and having their senses engaged is impossible to achieve with theoretical lectures and textbooks alone. Boots on the ground is vital to learning.
"Cuba will be Cuba after we leave, but our students will be different young people for having had that experience," Santiago says.
Jan Term is not all travel-related, although Fallis says the college is working toward having enough scholarships so that all students may have one global experience.
Communications Professor Shawny Anderson leads her students to DIRT: courses inspiring them to Dismantle, Immerse, Reflect, and Transform. Thrusting the students into situations of extreme poverty and ruin, (like Haiti in the aftermath of the 2010 earthquake), teaches them to address impossible problems, cooperate in teams, and loose any presumption of the poor as powerless or ill-informed.
"They get over their belief that situations of extreme need are too overwhelming for us to make any difference," Anderson says. "(We) produce rapid change at our worksites and in our own psyches. It fills me and my students and our hosts with awe and wonder every time."
Jan Term also includes a series of free, open-to-the-public speaker series following the "Inspired" theme and addressing creativity, religious achievement, Black Catholic gospel traditions, indie culture, modern-day slavery and social activism.
For information about Saint Mary's College Jan Term course offerings and public events, contact the Jan Term office at 925-631-4771 or email@example.com.


text:
Hi all,
I'm new to CAD and QCAD, but have made good progress - my drawing's looking like it should. I'm adding to a drawing created in AutoCAD by a colleague and converted to DXF using Any DG DXF Converter. All was working well when exporting as a PDF from print preview but since yesterday QCAD is crashing nearly every time I try this export.
I'm running Windows XP SP3 and QCAD 18.104.22.168


text:
Navigating the First 100 Days After Diagnosis
This post is by Lisa Goring, Autism Speaks' director of family services. Lisa lives in Manhasset, New York with her husband Paul and two children, Lindsey and Andrew.
"Your child has autism." 11 years ago this month, I heard those words, and it felt as if everything stood still. The pediatric neurologist kept on talking, but I honestly don't remember a word that she said. Autism?
And so like many parents before me and after me, our journey began. I called early intervention; I called therapists; I went on websites (there weren't that many 11 years ago) to help my son Andrew. I wasn't even sure what I was asking for – what exactly are ABA, occupational therapy and speech therapy? I had a lot to learn, and I needed to learn quickly – this affected my child!
11 years later, I have learned quite a bit. As the director of family services at Autism Speaks, as well as being a parent of a child with autism, I know how critical those first few months after a diagnosis can be. I also know how lost and isolated some families can feel. And I am so proud that we, at Autism Speaks, are able to provide families with the 100 Day Kit.
In working on the 100 Day Kit we wanted to make sure that we received input from parents of children with autism as well as autism professionals. When we were putting together the advisory committee for the original 100 Day Kit, we consulted with professionals that are clinically strong, but also those that understand the needs of the families. Those that believe in children with autism, and all that they can achieve. We thought it was important to be able to provide newly diagnosed families with access to the work of these professionals through this kit.
We also knew how much newly diagnosed families could learn from other parents of children with autism. I was always so grateful to the parents of children with autism who I reached out to. They would share their time, experiences, knowledge and resources and truly understood the challenges. And so we knew it was important to get the perspective of parents of children with autism as we developed this kit. We made sure that we included information from our parent advisory committee. We asked them to let us know what was helpful when they first got the diagnosis. What did they wish that someone had told them? And so we took their input and incorporated that into the 100 Day Kit.
I am so appreciative of the professionals and the parents of children with autism that were able to contribute to this kit and even more proud that we are launching Version 2.0. This new version incorporates so many amazing suggestions and comments we have received since we first launched the original kit. It reflects, even more than the original, the great advice that parents "who have been there" have shared. Every 20 minutes, a child is diagnosed with autism. When families first get the diagnosis of autism, it can be difficult. Our hope is that the new 100 Day Kit will provide families with a greater sense of hope, with resources, and information that will help make those first few months just a little bit easier.
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text:
Let us tell you about the good Word of the Hugga …
We use a collection of mobile apps and hardware for the mobile social, including
- Twitter Mobile — a lightweight page optimized for phones and mobile internet devices
- Flickr emailer — a mailto function from Flickr that includes, title, subject, and tags; take a photo and email it to Flickr.
- TwitterFeed — sends our Hugger feed to Twitter.
- Feedburner — splices our Delicious links, posts, and photos into one feed.
- Movable Type — our blogging engine of choice.
I post with my iPhone and MacBookPro. While not recommend for the non-experienced rider (especially in traffic), I shoot on-the-bike video with a Casio Exilim and edit that in iMovie HD (the older version). We'll move to Final Cut Pro later in the year with the arrival of the new Canon HDs camcorders. I also expect an incredible offering of mobblogging apps, as soon as developers figure out the iPhone SDK, Intel's Atom products start showing up, and mobile internet devices mature. We'll see a bunch of those devices tomorrow here in Shanghai.
Behind that wall once were shanty homes and a skyscraper will follow – read the related post about the Shanghai Flow.
Dahon kindly arranged our rides for Shanghai–a pair of matching Mus. More photos to follow and I quickly noticed the new V-Clamp Hinge and other refinements including a bell built into the Tektro brakes and a Biologic Joule Dynamo hub.
Folks who've spent a bit too much time on Sheldon Brown's amazing websites will know of his fondness for April Fools jokes such as the tork-grip (yes, the DIY version is in my garage right now).
What better way to memorialize Sheldon "ineffable" Brown than an April Fools ride. They're happening all over the place (the last link is a directory), including one in Seattle.
Details: 6:00 PM at the Seattle Bikestation, on April 1st of course. Hope to see you there!


text:
You are a fan of their pretty ? Come to discover the best forums their pretty on the internet and share your experience with a community fan of their pretty . You can also build a forum their pretty and create your online discussion.
Follow the white rabbit down the hole into our Wonderland. You won't find Alice or The Mad Hatter, but you will find new friends, pretty tags, & fun activities.
wonderland, tags, artists, taggers, copyright, safe, signature, challenges, games, friends, activities, snagger, request, contests, winners, prizes
This is a mixed RPG forum, combining multiple instances of other series. (Pretty much whatever is approved by the staff for use on the forum. )
mixed, forum, this, combining, multiple, instances, other, series, (pretty, much, whatever, approved, staff
A place where you act like someone you're not. Or as we call it, roleplay. Or just talk about anything. What an innovation.
realphobia, roleplaying, community, also, talks, about, #pretty, much, discussion
We talk about Newgrounds, Flash, Music, Video Games, and pretty much everything else.
forum, xenonmonkey, newgrounds, flash, forumotion, xenon, monkey, jamie, danahy, james, mesogleac, edvar, shallot, xenonmonkey's, games, online, music


text:
News 12 First at Five / Thursday, Sept. 27, 2012
AUGUSTA, Ga. -- Investigators say 42-year-old Leonard Sapp kidnapped and carjacked Ashley Nay and her 2-year-old daughter at knifepoint at the Kangaroo Express on Jones Street Wednesday night.
"I went in to pay, and when I came out and buckled my daughter up in the passenger seat, he was already behind me with the knife to my side," Nay said.
She says he forced her to drive to the Hicks Street area.
"He told me not to do anything stupid or he'd kill my daughter. He touched me between my legs and said that he was going to rape me.," she said.
Carrie Lou Douglas, who lives on Hicks Street, says she saw the whole thing happen.
"Me and my daughter were sitting here on the front porch, and we saw a truck coming around that way full blast! I mean full blast," she said.
That's when Nay saw a car pulling into a driveway nearby, so she pulled in and slammed on the brakes.
"He punched me in the face for stopping the car," she said.
The punch broke her nose, but distracted Sapp long enough for the neighbor to pull her daughter from the car.
"He pulled me over into the passenger seat and as I was getting over, I cut off the car," she said.
The move gave her time to escape from the car before he drove two houses down and crashed into a trash can and then a car. Sapp then got out of the truck.
"He tried to flee the scene. We chased him up into the road, where he tried to maneuver me off," said Marcus Taylor.
But Taylor and two others caught up with Sapp and held him down until Richmond County deputies could get there.
"It could have been a whole lot worse because this lady could've died," Taylor said.
Nay is recovering and shaken but says she won't be going to the gas station again anytime soon.
"I am never getting gas again ... My boyfriend will be getting my gas from now on," she said.
Initial report:
AUGUSTA, Ga. -- An Augusta man is in the Richmond County Jail for allegedly kidnapping a mother and her child.
Richmond County investigators say 42-year-old Leonard Sapp held Ashley Nay and her 2-year-old at knifepoint at the Kangaroo gas station on Jones Street Wednesday night.
Deputies say he then began to sexually assault her. Nay began screaming for help and a bystander was able to pull the child from the vehicle. Sapp was chased by three men who held him until deputies arrived.
Nay and her child only had superficial injuries.
Sapp is charged with kidnapping, carjacking, possession of a knife in the commission of a crime and criminal attempted rape.


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Men's Jordan VIII Remixed Jacket
Buy Online & Pick Up In-Store
Designed for you to step up your swagger, the Men's Jordan XIII Remixed Jacket not only looks great with its classic look, Jumpman logo patch, and retro screen print, but it feels great, too.
The polyester fabric feels soft against skin and the mock neck zips up to your chin so on extra windy days, you don't feel so chilly. If you do feel chilly, just slip hands inside the side slit pockets, rub them together, and you'll warm up in no time.
- FABRIC: 100% polyester
- FIT: Rib cuffs and hem for snugness
- CARE: Machine wash


text: Sometimes all we want is for an album to come along and kick our ass. That is, in essence, what heavy metal has always been about, at least since the bands that were initially spawned from the days of Black Sabbath came to life. You didn't need to have artistic sensibilities to listen, nor did you need any sense of nuance. Metal was the music that was heard and heavy, the soundtrack to a party in Hell.


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Ceiling spotlights
Bring light to all the corners of your room with our range of track lighting. We have spotlights to help you fit your space, style and lighting needs. You can easily aim the spotlight where you need it, like on the book you are reading. Because sometimes the smallest change can have the greatest impact on your living space.
Track lighting for the modern home
For a modern, distinctive look, our track lighting provides an interesting alternative to traditional ceiling lights. We've got a range of different configurations, including enclosed track, low-voltage wire, and simple clusters of ceiling spotlights. The IKEA 365+ SÄNDA series allows you to create a track lighting system to your own specification, choosing your own tracks, connectors and spotlights, to best suit your needs. You can point and direct ceiling spotlights on our ceiling track to get the right ambiance for any room.
Track lighting: stylish and versatile design
Our track lighting systems are smart and versatile. As well as allowing you to direct and position the angle of the lights, some models also enable you to move each lamp to wherever you like along the track. This will allow you to create whatever mood or atmosphere you want for any particular room. Functional and stylish, our lights are designed to complement your décor. Whether you choose track lighting or a cluster of adjustable spotlights, we'll have the set-up that's right for your home.


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CPSC wants all parents and caregivers to know that baby monitors and their cords should always be placed at least three feet away from a child's reach
Live Webcasts
Two Strangulation Deaths Prompt Summer Infant to Recall Video Baby Monitors with Cords; Firm to Provide New On-Product Label & Instructions
CPSC and JPMA Monitor Cord Warning
Baby Monitor Cords Have Strangled Children
CPSC staff briefs Commissioners on frame child carriers, notice of proposed rulemaking.
To prevent injuries and to keep kids safe, CPSC has approved a new federal safety standard for strollers and carriages.
This video is designed to help businesses identify a CPSC-accepted lab that will conduct mandatory testing of the business' children's products.
This month on Recall Roundup. IKEA recalls children's bed canopies, Walmart recalls My Sweet Love/My Sweet Baby Cuddle Care baby dolls, and Playtex recalls Hip Hammock infant carriers.
Panel Topic: Phthalates
Panel Topic: Lead and ASTM 8 Elements.
This is the discussion portion workshop on potential ways to reduce third party testing costs through determinations consistent with assuring compliance.
Vea más allá de botiquines y gabinetes de cocina cuando de prevenir envenenamientos se trata. Revise todas las habitaciones de su casa en busca de productos electrónicos con pilas tipo moneda, paquetes de detergente para ropa individuales y aparatos que producen monóxido de carbono, tales como generadores y calefactores.
Think outside the medicine box and kitchen cabinets to all the rooms of your home. Items that go beyond the bottle are electronic products containing coin-sized batteries, single-use laundry packets and carbon monoxide emitters such as generators and furnaces.
This month on Recall Roundup. Fitbit recalls Fitbit Force activity-tracking wrist bands. Sears and Kmart recall Kenmore oscillating fan heaters and Bodum recalls glass coffee presses.
The link you selected is for a destination outside of the Federal Government. CPSC does not control this external site or its privacy policy and cannot attest to the accuracy of the information it contains. You may wish to review the privacy policy of the external site as its information collection practices may differ from ours. Linking to this external site does not constitute an endorsement of the site or the information it contains by CPSC or any of its employees.
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More Information
Lakeland Woman Accused of Wanting Children to Kill Grandparents
Published: Wednesday, March 6, 2013 at 12:16 p.m.
Last Modified: Thursday, March 7, 2013 at 2:28 a.m.
LAKELAND | Leticia Silva had a long-distance relationship with her daughters in North Carolina, one nurtured by phone calls and mailed presents.
But through that occasional contact, Silva tried to coax her girls, ages 7 and 10, into murdering their paternal grandparents, authorities said. Silva is accused of mailing them a Christmas present with a pocket knife hidden inside and, in a phone call, asking them to get a steak knife from the kitchen to use in the attack.
The grandparents, who have had custody of the children for seven years, found the steak knife under a pillow on one of the girls' beds and contacted the Pitt County, N.C., Sheriff's Office last month, said Christy Wallace, sheriff's spokeswoman.
"They completely came clean with the grandparents immediately," Wallace said.
Silva, 31, lived with her boyfriend's mother, Mary Snell, in South Lakeland. Lakeland Police Department officers tried to arrest Silva last month, Snell said, but she wasn't there when they arrived. Silva drove to North Carolina last weekend and turned herself in to deputies Monday.
Silva was booked into the Pitt County Jail in Greenville, N.C., and charged with four counts of solicitation to commit first-degree murder. She attempted to have her bail reduced Tuesday, Wallace said, but it remains at $5 million.
Polk County Jail records show Silva, whose name is listed as Silva-Carpintero, was arrested in Lakeland in November on a charge of driving with a suspended license.
The Florida Department of Corrections website shows Silva served eight months in prison in 2010 after being convicted in Desoto County on drug charges. Prison records show she was living in Arcadia when she was released from prison.
Snell said the grandparents gained custody of the children while Silva was serving her prison sentence.
After her release from prison, Silva attempted to get her life in order, Snell said. She worked late at IHOP, saved for an apartment and tried to avoid arrest — all with hopes regaining custody of her daughters.
Snell, with whom Silva lived for several months, doubts the accusations against Silva are true. The young mother seemed to want to do anything to keep her relationship with the girls, and never gave up hope of one day regaining their custody.
Snell thinks the grand- parents made up the accusations.
"Why would she go to the lengths to do something stupid like that?" Snell said. "She wasn't that type of person."
Silva learned North Carolina deputies had an arrest warrant for her when five LPD vehicles arrived at the home last month and officers searched for her, Snell said.
The grandparents told Silva the nature of the accusations in a phone call, Snell said. Silva drove to North Carolina this past weekend, Snell said, because she wants to challenge the charges.
"I have to do it," Snell remembers Silva saying, "because it's not true."
[ Matthew Pleasant can be reached at firstname.lastname@example.com or 863-802-7590. ]
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


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OAKLAND -- A's manager Bob Melvin remains undecided whether to start left-hander Drew Pomeranz or righty Arnold Leon in the second game of Wednesday's doubleheader against the Seattle Mariners.
Leon, 25, who joined the A's on Tuesday, will be activated Wednesday, as teams playing doubleheaders are permitted to carry a 26th player.
Leon is 2-1 with a 4.34 ERA in six starts for Sacramento this season. Melvin doesn't need to know Leon's stats to know what he's capable of doing.
"We've seen his progression the last two springs, and he looked like he belonged more," Melvin said. "He was more confident throwing to big-league hitters."
Melvin said he told Leon that he had put himself in "position to be a viable option for us this year."
Leon has yet to pitch in a major-league game. He said he is doing his best to keep his emotions in check on the eve of his potential debut.
He has had plenty of time to dream and wonder about this moment. He started his professional career in 2006, when he played for Saltillo in the Mexican League.
"I'll be trying to calm down today, tomorrow and during the game," Leon said. "I'm trying not to think about that and I'm just trying to enjoy every moment here."
Pomeranz has appeared in nine games for the A's this season, all in relief. He has a 1.98 ERA for his 132/3 innings. However, the lefty started 30 games during his three seasons with the Colorado Rockies, including four in 2013.
Melvin said Leon is capable of starting or working out of the bullpen. Leon worked as a closer in spring training last spring, Melvin said.


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Cleaning Sale 2012
It's the sale so big we didn't want to launch it on April 1st for fear of not being taken seriously. We normally clean house about this time of year but this time we've really outdone ourselves -- there are over 1200 items on sale and when they're gone most of them won't be coming back. Use the "Filter By" drop-down list just below on the left to help you navigate this huge list.
In addition to the regular games on sale, we've also cut prices on a huge portion of our used games. We also have some dinged games floating around the warehouse and frankly we're tired of looking at them and there are some seriously good deals if you can stand a bent corner or two.
The fine print: A lot of these games have very limited quantity; in many cases there is only 1 copy up for sale. Items that have sold out at their sale price will be removed from the list every 5 minutes. However this means that it is possible that an item could sell out in the time it takes to place an order. Please check your order carefully as it will be processed as submitted. Sales of sale items are final and no returns/exchanges will be permitted.
We're sorry, but your search did not match any products.


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So what sort of rewards did they get? What sort of different lifestyle did they have, which was better (eg food)? How did this encourage them to carry on fighting?
Thank you so much.
Edited by Falora, 25 February 2004 - 07:04 PM.
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Posted 25 February 2004 - 07:02 PM
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Posted 02 April 2012 - 09:49 AM
In World War one, even though trenchlife was so miserable, soldiers kept on fighting. I understand that some of it is patriotism, others for their friends, or they were forced to, but I've heard that some soldiers fought because they got rewards and had a better lifestyle.
So what sort of rewards did they get? What sort of different lifestyle did they have, which was better (eg food)? How did this encourage them to carry on fighting?
Thank you so much.
Posted 05 November 2014 - 08:08 PM
Hey. Soldiers were motivated to keep fighting by using a rotation system. This meant that soldiers looked forward to going back to the billets and enjoying hot food while staying in the relative safety.
Soldiers at the front enjoyed much better food than they would have got at home. They received fresh meat, bread, corned beef, army tea, tobacco and biscuits. They were given 4000 calories a day and soldiers gained over 2.5cm in height and 6kg in weight within a month after joining up.
Posted 05 November 2014 - 08:45 PM
Hiya. So I was wondering if someone could help me because I am stuck. I have an essay to do and my target level is an 8a. Am I right in thinking that that level is equivalent to an A* grade?
Anyway, I know they got shot and stuff and did it for their pals, but I need a really strong argument and some stats.
As well as that, I need to find ways to link it and find the relative values of each point, weigh them up and say which ones are the most justified.
Please help me !!!
Posted 06 November 2014 - 03:43 PM
Well, you have already found the best thread to use, I think. It gives you a variety of points and includes some statistics (in fact you provide them with the information about soldiers' food). Which motivation was most important is a matter for you to decide, depending on your interpretation. In other words, what your teacher will be looking for is the ability to argue your case effectively, rather than one right answer.
You are obviously good at research, so I think that finding some statistics on how many soldiers deserted (and how many were shot for desertion) would provide you with good evidence. With regard to the relative values of each point, you would need to explain how many soldiers were fighting. For example, if 1000 British soldiers deserted during the First World War, that would seem to be a large number. However, if there were one million soldiers in the BEF then that's only 1% of the strength which doesn't seem quite so much. You will need to find the figures, don't go on what I have said, it's just to illustrate my argument.
Are you just going to look at the British Army, and only the Western Front? The food argument doesn't always hold up, but rotation was very important. The French Army didn't rotate units in the same way, which was one of the reasons why they had large-scale mutinies in 1917.
Right then, over to you. Get back to us if you have specific questions and we will see what we can do to help.
You will see that your question is now in the 14-16 forum. There is no direct comparison between end of Key Stage levels and GCSE, but I would agree that a target of 8a is definitely working to a high-level GCSE standard.
Posted 09 November 2014 - 04:50 PM
Thanks for that. I think that I will stick with the fact that they fought for their friends and the officers and put that in my conclusion, but directly relate it back to the question and build a counterargument and then deflect it and say why that was one of the main points, along with patriotism and punishment.
I was thinking of doing what this teacher put on how to structure an essay and do a plenary saying what motivated men to carry on fighting in the trenches and comparing it to what motivated men in previous conflicts and the similarities and differences.
In addition, I am going to compare it to today and see what factors are still important.
Do you think that will be enough to justify my reason if I explain my conclusion properly and then do the plenary? What grade do you think I would get if I did a really good argument and explained each case in the middle bit of the essay and then did that?
Thanks in advance,
P.S Thanks to all the moderators who give up their time to help me in these really long, slightly annoying after 5 days of working and researching kind of assessments. Quick responses for my last minute tweaks in my essays are always appreciated.
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The Open House event offers regional high school students an up-close look at the College of Technology programs and services. Along with touring the Kansas Technology Center, students will participate in simulations and lab demonstrations within the Automotive Technology, Construction, Engineering Technology, Graphics and Imaging Technologies, and Technology and Workforce Learning departments.
High school representatives should contact Admissions Associate Director Tony Fuentez, 620-235-4251 to reserve a time slot.


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Ok so basically i live in my basement! lmao. but sometimes when im watching a movie and i want to sleep i usually want to sleep in peace and quiet, but when im done wathcing a movie from my ps3 on my television and i wanna sleep i have to turn off my pc as well, and i hate saying this but i hate getting out of bed while im comfy and stuff just to turn off my pc lmao.
so yeah the only thing i would want is to be able to turn my pc off from my PS3 via the Ps3 Media Server. ANd this is the best software for media servers ive ever used. its perfect. <3 if it had the PC turn off function, my life would be complete lmao! Thanks guys!


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Wallets are about to become thinner and checking accounts lighter with a overnight surge in gas prices throughout the state.
Ridgecrest's gas stations haven't escaped unscathed as gas station prices soared.
Friday gas prices hit an average of $4.59 per gallon for regular gasoline throughout the city.
Statewide, the price hovered around $4.55 a gallon on Friday.
Prices at both local Chevron stores shot passed the state average at $4.89 a gallon, while all three Fastrip fueling stations advertised $4.39 a gallon. USA Gasoline prices on College Heights Boulevard hit $4.43 a gallon.
Some stores in Southern California have closed down operations after running out of gas.
Vice Mayor Jerry Taylor said it was a disheartening sight.
"It's another drain on the local economy," Taylor said.
Taylor regularly posts gas price updates to GasBuddy.com using a smartphone application.
"Doing some basic math, when you're looking at a 50 cent increase, that becomes $20-30 more with a car that has decent gas milage," Taylor said.
It would be worse for someone who drove gas-guzzles such as some SUVs and pick-up trucks.
People might be forced to change some spending habits to save money for gas.
Gregg Laskoski, a senior petroleum analyst at GasBuddy.com, said this increase was a first.
"We have never seen prices so quickly in such a short amount of time," Laskoski said Friday.
Laskoski said it has a lot to do with recent problems, some stretching back to August.
Chevron's Richmond barrels refinery – capable of churning out 240,000 barrels a day – is still operating at reduced capacity for an unspecified period of time since a fire damaged on Aug. 6.
The Richmond facility is one the largest refining facilities in California.
Exxon Mobil's Torrance refinery lost power Monday but announced normal service had resumed at the Torrance Plant on Friday. That facility produces approximately 150,000 barrels of gasoline per day.
On top of that, a pair of Phillip 76 refineries recently went into scheduled maintenance mode, shutting down a majority of operations there.
On top of everything, Chevron's Kettleman-Los Medanos in Northern California had to be shut down due to elevated levels of organic chloride detected in the oil flowing through the line.
California strictly regulates how gas is refined. Refineries must produce a higher octane blend to meet state air quality guidelines.
Because of this, the state cannot import gas from other states. This cannot be changed short of an act from the state legislature.
Page 2 of 2 - "Collectively, all of these things are a nightmare," Laskoski said.
Lakoski said that if nothing improves, gas prices might peak somewhere between $4.70-4.85 a gallon.
Laskoski expects that this may only be a short-term trend.
"I'm cautious optimistic that the Exxon Mobil refinery might be back online on schedule," Laskoski said.
In the mean time, prices will likely continue due to tighter price lines.
"There is no quick fix for this," Laskoski said. "All people can do is try to be patient."
Location, ST | website.com


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I was using XBMC for a long time to watch my movies. In my hard drive, I organized all my movies in folders by genre (comedy, action, etc) and then in some cases by movie grouping (Back to the Future Triology, James Bond Movies all in own folder) then I would have an image saved in the folder under the name folder.jpg. When I installed PS3 Media Server, everything comes up, but I cannot get thumbnails to work. It displays the folder image as the thumbnail, the same image for every single file (image saved for the Comedy folder displays for each comedy movie). I changed the file name to not say folder.jpg and now none of the movies have a thumbnail (back to square one) so how do I get thumbnails to work? Do I need to click on reset media library?
Any help greatly appreciated as I am not extremely computer literate.


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Joyce Sayers, 69, Kirksville, formerly of Meadville, died Tuesday, May 7, 2013, at University Hospital, Columbia.
Graveside services will be held at 2:30 p.m. Saturday, May 11, 2013, in Mt. Zion Cemetery, south of Humphreys, Rev. Rex Leppin officiating. Visitation will begin at 9 a.m. Saturday at Wright-Baker-Hill Funeral Home, Brookfield, with the family receiving friends from 1-2 p.m.
Memorials to Mt. Zion Cemetery may be left at or mailed to the funeral home at P.O. Box 496, Brookfield, Mo. 64628.
Joyce Gayle was born September 5, 1943, in Venice, Calif., daughter of Lester and Lois (May) Sayers.
Survivors include one brother and sister-in-law, Ronald and Charlotte Sayers, Meadville; three sisters, Lorrine Spalding, Odessa, Corrine Tevis, Seneca, Kan., and Donna June Dowell, State of Tennessee; and longtime caregiver and friend, Rhoda Ellen Tomich, Kirksville.
She was preceded in death by her parents; three brothers-in-law, Darrell Spalding, Clarence Tevis and Meredith Dowell.
Location, ST | website.com


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DCF Investigation Sparks Meth Raid, Mom's Arrest
Published: Saturday, January 5, 2013 at 11:50 p.m.
Last Modified: Saturday, January 5, 2013 at 11:50 p.m.
LAKELAND | A mother and a man she lives with were arrested on manufacturing meth charges Friday when Polk County sheriff's deputies were called to assist the Department of Children and Families with a child endangerment case.
The DCF agent on scene informed Robert Coy, 40, and Jennifer Strebin, 32, who both live at 530 Jamestown Ave., that DCF had received an anonymous tip about meth being cooked in the home.
According to arrest affidavits, the pair gave deputies permission to search the house. Inside, deputies found a 5-gallon bucket that was being used as a "one pot cook," along with numerous other methamphetamine ingredients, drugs, needles and other paraphernalia.
Strebin's two children, ages 4 and 9 years old, also lived in the house.
Both Strebin and Coy are being charged with possession of a structure used to manufacture meth with minors present, child abuse without great harm, and numerous possession charges.
Coy also is being charged with manufacturing meth, while Strebin is being charged with conspiracy to manufacture meth.
Both are being held in the Polk County Jail without bail.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


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Wednesday, February 23, 2011
It's Always Somethin' (Almost Wordless Wednesdays)
Very bad and very expensive bad habit.
Very bad and very expensive bad habit gone for 78 days (hash marks never lie)
Still in rehab for this bad habit. Pray for me.
Smuggled this bad habit into rehab with me.
How bad can it be? Small bites with a small spoon every once in a while. Like hourly, maybe. And maybe a small spoonful on top of a Girl Scout Thin Mint a time or two. Is that a crime?
16 comments:
- Pam said...
Hey, whatever it takes to get you over that first really bad habit, is fine with me.
- February 23, 2011 at 10:11 AM
- Pandora's Cottage said...
Good for you on 78 days - and love the hash marks! I think I heard someone say "chocolate is like air - you have to have it". I'm going with that theory!
- February 23, 2011 at 10:13 AM
- June said...
You are too funny! I'd go for the chocolate ganache ice cream too. Congratulation on your success! You're amazing!
- February 23, 2011 at 10:35 AM
- The Mom Chef said...
I am so freakin' proud of you. Curious as to whether the rebhab has started tasting any different now that it's been a few months.
- February 23, 2011 at 10:36 AM
- PlumpNotFat said...
Congrats on 78 days! I'm trying to get a loved one to stop smoking. I know I can't nag them into it but it's driving me crazy :(
- February 23, 2011 at 10:42 AM
- Frieda said...
Wow....78 days, huh? I'm so impressed! I heard someone say that to quit one habit, you need to sub it with another. I'll take chocolate any day.
- February 23, 2011 at 11:04 AM
- oliemommy said...
I know food really tastes great right now because you have your taste buds back.
The biggest advice I can give you, is to stay away from alcohol for a long time. I would get weak when I had a beer or cocktail.
And find something to do with your hands, let hold a book and read, sew, play piano, type on blog, anything.
A lot of us are proud of you. This is an important test for you to pass.
- February 23, 2011 at 2:04 PM
- Leslie said...
Way to go! Chocolate is a much better habit. And if you like chocolate ganache ice cream and want to make your own, the recipe in Baking from My Home to Yours is AMAZING!!
- February 23, 2011 at 2:30 PM
Ha ha! Good for you, chocolate cures all!
- February 23, 2011 at 2:58 PM
- Mary said...
You go, girl! I'm all about ice cream helping fix that first bad habit!!! Proud of you!!
- February 23, 2011 at 3:21 PM
- Nanan said...
YOU HAVE CHOCOLATE GANACHE ICE CREAM YOU CAN BUY AT THE STORE UP THERE??????? You are so lucky! Chocolate is heart healthy - ya know - and full of anti-oxidants - you are just working on healing your body quicker since you are no longer smoking! You are just being HEALTH- ER!!!!! Smart lady!!!!
- February 23, 2011 at 4:36 PM
- Julie said...
78 days!! Congratulations, Mags!! What is that chocolate ganache ice cream? I want some!! I used to smoke, so I think I deserve some, too?
- February 23, 2011 at 5:21 PM
- Moogie said...
Mags.... you are so freakin funny.
- February 23, 2011 at 6:43 PM
- Barbara said...
I'm sorry it's been such a rough ride for you. I was one of the lucky ones and quit cold turkey back in the 70's and for some unknown (I am so grateful) reason, never craved another one.
I'm really proud of you! Hang in there. You're doing great. Who cares if an little chocolate helps? Go for it.
- February 24, 2011 at 7:14 AM
- MrsMe said...
Enjoy your chocolate. It could never be as hard to kick as nicotine. Keeping the prayers going.
- February 24, 2011 at 8:24 PM
- Barbara said...
Chocolate = health food. 'Nuff said.
- February 25, 2011 at 2:12 PM


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A true leader isn't born — through passion and strength of will, a leader rises above the rest. The Phillies are top dogs of the diamond who impress you with their fierce plays. The True Leader fleece hoodie from Majestic reflects your devotion to the mighty Philadelphia Phillies. This hoodie features embroidered appliques on the chest and sleeves with a drawstring hood, so you can show the greatness of your team. The Phillies' leadership and determination makes them the best team in the majors.
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Grand Forks police are searching for three males believed to have robbed two local convenience stores.
Authorities say two of the suspects walked into a Loaf 'N Jug shortly after 10 p.m. Thursday and threatened to harm the employee, though no weapons were displayed. They fled with the store's cash drawer.
About an hour later, a similar incident occurred at a Super Pumper store. Police believe the two robberies are related.
No one was hurt in either robbery.
Location, ST | website.com


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STOCKTON – A young teenager was the apparent target of a drive-by shooting in south Stockton on Wednesday afternoon, police reported.
The 14-year-old boy was crossing Eighth Street at Airport Way about 3:50 p.m. when a light-green four-door Buick with four male occupants sped toward him. He ran and jumped to safety on the sidewalk, but as the Buick passed by, a passenger in the rear leaned out and fired four shots at the intended victim, according to a report.
The boy was not injured, and the Buick fled westbound.
The passenger who fired the gun was described as a black male about 15 or 16, 5 feet 7 inches and 140 pounds, with black collar-length hair and wearing a black hooded sweatshirt, according to police.
Location, ST | website.com


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Citizen scientists help the Otter Creek Audubon Society count salamanders.
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How/Is there any way I can down load a copy of the mag after register? I would rather get the full mag instead of 1 or 2 postes
You can't
FSM changed sometime ago from an issue-based publication to a fully online one. Thus articles are not grouped together for you to download.
Equitas IT Solutions - fairness, quality, freedom


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PLEASANTON -- Early critics called it a pipe dream for outdoors lovers -- an off-road hiking and riding trail winding for more than 30 miles through the fast-growing East Bay suburbs.
Thirty years later, though, the East Bay Regional Park District has just finished the last gap in the Iron Horse Regional Trail between Pleasanton and Concord, reinforcing its legacy as a pioneering project in the national urban trail movement.
Initially, the trail along an 1891 railroad right of way was largely seen as a path for hard-core hikers, cyclists and occasional horse riders.
But the 32-mile trail from Highway 4 in Concord to Santa Rita Road in Pleasanton has gone mainstream, adopted by commuters, schoolchildren, shoppers, and people doing errands -- not just fitness fans in hiking boots and Spandex riding clothes.
People make more than a million trips a year on the trail, park officials said.
"The Iron Horse Trail was one of the first early trails (to be built) along railroad right of ways in the 1980s. Now there are more than 21,000 miles across the nation," said Barry Bergman, western regional trails manager for the Rails to Trails Conservancy. "The trail has proven it serves a large cross section of the community."
The flat trail connects 10 communities, three BART stations, many schools, shopping centers and the large Bishop Ranch and Hacienda business parks.
Peak trail use times have come to mirror peak use times on nearby Interstate 680.
The evolving variety of users has surprised those who have worked on the trail for three decades along the abandoned Southern Pacific line.
"The early vision was a way to get from park to park, but we see that many people see it as an alternative to get around without a car." said Bob Doyle, the park district's general manager. Eventually, the trail will be extended another 22 miles, with new segments added in Martinez and Livermore.
Daniel Tribble, a college student without a car, moved to a Pleasanton apartment earlier this year because it's just off the new Iron Horse trail segment he uses to walk to BART's Dublin-Pleasanton station. Although that new section won't be dedicated formally until Tuesday, users aren't waiting.
"The trail makes it very simple and easy to get to BART," said Tribble, a student at Cal State East Bay in Hayward.
Gary Irwin sometimes rides his bike on the trail from near his Pleasant Hill home to his job at a Kaiser Medical Center in Pleasanton. "It's a way to stay healthy," he said. "There is a whole world out there on the trail that people in cars don't know about."
East Bay transportation officials are evaluating whether to establish bike-share stations along the trail where people can check out bikes.
"Imagine hooking up the BART stations along the route with a bike share station," said Randy Iwasaki, the Contra Costa Transportation Authority's executive director.
The path to develop and fund the trail was not always easy. Early on, many neighbors along the proposed route worried they would lose privacy and be more vulnerable to noise and crime.
Some current trail neighbors, however, view its proximity as a benefit, not a risk.
"We don't feel unsafe," said Cara Chase, of Alamo, whose backyard fence abuts the trail right of way. "My children have been able to walk to school on the trail. I feel the trail connects our neighborhood."
She said the sound of joggers and walkers reassures her that she is part of a community and a flow of activity.
Park district police said the Iron Horse trail has a low crime rate -- about a dozen and a half reported robberies, batteries and indecent exposures the past two years, said Capt. Mark Ruppenthal. But users sometimes complain about the risks of collisions between pedestrians and cyclists.
Beverly Lane, a park district board member, said it has taken persistence to build the trail with cooperation and financial help from two counties, several cities, water and sewer agencies, and state and federal funding agencies.
Park district officials said they don't have an estimate of the trail development costs because several cities, agencies and developers built separate sections.
"Once we got a trail portion built, people liked it," said Lane, part of a citizens group founded in 1984 to push for the Iron Horse Trail. "Then, people would be in favor of closing the gaps."
Contact Denis Cuff at 925-943-8267. Follow him at Twitter.com/deniscuff.
The East Bay Regional Park District will dedicate the last segment of the Iron Horse Regional Trail between Pleasanton and Concord in a ceremony at 11:30 a.m. Tuesday at Creekside Park, 5653 Stoneridge Drive, Pleasanton.


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The barber of the Hill: Average wage of Senate barber is $81,641
Giuseppe 'Joe' Quattrone has been cutting hair on Capitol Hill as a House barber since 1970. The Senate's personal barbershop has been in business for 153-years and because of union laborers being employed the average salary is $81,641, far higher then the national average for stylists.
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