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David Hollenbach, S.J.
theology department
University Chair in Human Rights and International Justice
Director, Center for Human Rights and International Justice
Stokes N417
Boston College
Chestnut Hill, MA 02467
Phone: 617-552-8855
Fax: 617-552-0716
E-mail: email@example.com
Ph.D. in Religious Ethics, Yale University
Biographical Summary
Before coming to Boston College, Hollenbach taught at Georgetown University and at Weston Jesuit School of Theology in Cambridge, MA. He has been Visiting Professor of Social Ethics at Hekima College of the Catholic University of Eastern Africa, Nairobi, Kenya; and at the Jesuit Philosophy Institute in Ho Chi Minh City, Vietnam. In 1990 he conducted the annual Winter School of Theology in six cities in Southern Africa, sponsored by the Catholic Bishops Conference of Southern Africa.
For the fall term of 2015 he holds the Cary and Ann Maguire Chair in Ethics and American History at the Library of Congress' John W. Kluge Center. His research at the Library deals with his current book project, tentatively titled "Humanity in Crisis: Religious and Ethical Responses to War and Disaster." The book will explore the role of faith-based communities in responding to humanitarian crises.
Research Interests
His research interests are in the foundations of Christian social ethics, especially human rights in the context of humanitarian crises and the displacement of refugees, theories of justice and the common good, and religion in political life.
Ethics of War and Peacemaking
Human Rights
Ethics, Religion and International Politics
Human Rights, Humanitarian Crises and Refugees: Ethical, Religious and Political Perspectives
Niebuhr and Murray
Contemporary Theories of Justice
The Common Good
Professional Activities and Awards
David Hollenbach, S.J., was elected Vice-President of the Catholic Theological Society of America (CTSA) at its annual convention held in San Diego, June 5-8, 2014, is now President-Elect and will become President in June, 2016. The CTSA is the professional association of theologians working in the Catholic tradition in North America. At this year's convention Hollenbach presented a paper on "State Sovereignty and the Human Rights of Migrants and Refugees in Catholic Perspective."
Hollenbach served as President of the Society of Christian Ethics (1995-1996) and on the Board of Directors of the Catholic Theological Society of America (1982-1984). He assisted the National Conference of Catholic Bishops in drafting their 1986 pastoral letter Economic Justice for All: Catholic Social Teaching and the U.S. Economy. In 1979 he received a Walsh-Price Fellowship for travel in Israel, Lebanon, Syria, Jordan, and Egypt to do research on religion and human rights in the Middle East. In 1996 he received a Fulbright Fellowship for research and teaching in Kenya. In June 1998, Hollenbach received the John Courtney Murray Award for outstanding contributions to theology from the Catholic Theological Society of America. In January 2009 he received the Marianist Award, given by the University of Dayton to a Roman Catholic whose work has made a major contribution to the intellectual life.
Publications Since 2007
公共信仰的全球面相﹕政治,人權與基督教倫理 (Chinese translation of The Global Face of Public Faith - Politics, Human Rights and Christian Ethics, with new Foreword by the author). 公共神學系列 (Series on Public Theology). 香港 (Hong Kong): 漢語基督教文化研究所 (Institute of Sino-Christian Studies), 2013.
Driven from Home: Protecting the Rights of Forced Migrants. David Hollenbach, S.J., ed. Washington, DC: Georgetown University Press, 2010.
Refugee Rights: Ethics Advocacy, and Africa, David Hollenbach, S.J., ed. Washington, DC: Georgetown University Press, 2008.
Articles and Chapters in Books
"Jesuit Ministries for the 'More Universal Good': Global Contributions at Vatican II and After," In Jose Casanova (ed.), The Jesuits and Globalization. December, 2014.
"A Future with(out) Borders? Migration, Refugees, and the Nation State in Christian Ethical Perspective," In ed. Agnes Brazal and M. T. Davila (Ed.), Catholic Theological Ethics on the Migrations of Peoples: Living with(out) Borders. Maryknoll, NY: Orbis Books, 2015.
"Religious Freedom in Global Context Today: Some Contributions by Vatican II and John Courtney Murray." In Massimo Faggioli and Andrew Vicini, eds., The Legacy of Vatican II. Mahwah, NJ: Paulist Press, 2015, 248-272.
"Foreward" to John R. Donahue, Seek Justice that You May Live: Reflections and Resources on the Bible and Social Justice. New York: Paulist Press, 2014.
"Religion and Forced Migration," In Elena Fiddian-Qasmiyeh, Gil Loescher, Katy Long, and Nando Sidona, eds., The Oxford Handbook of Refugee and Forced Migration Studies, Oxford, UK, Oxford University Press, June, 2014, 447-459.
"Human Dignity in Catholic Thought." In M. Düwell, J. Braarvig, R. Brownsword, D. Mieth, eds., Cambridge Handbook on Human Dignity: Interdisciplinary Perspectives. Cambridge, UK: Cambridge University Press, 2014, 250-259.
"Foreword" to Meghan J. Clark, The Vision of Catholic Social Thought: The Virtue of Solidarity and the Praxis of Human Rights. Minneapolis, MN: Fortress Press, 2014, ix-xi.
"Human Dignity: Experience and History, Practical Reason and Faith," In Christopher McCrudden, ed., Understanding Human Dignity. Proceedings of the British Academy, no. 192. Oxford: Oxford University Press, 2013, 123-139.
"Peace, Justice and the Global Common Good: Pacem in Terris and Governance Today." In Vittorio V. Alberti, ed., Il Concetto di Pace: Attualità della Pacem in Terris nel 50o Anniversario (1963-2013) Vatican City, Pontifical Council for Justice and Peace: Libreria Vaticana, 2013, 299-316.
"Sustaining Catholic Social Engagement: A Key Role for Movements in the Church Today," Journal of Catholic Social Thought, 10, no. 2 (2013), special issue on "Social Movements in Context," edited by Johan Verstraeten , 431-447.
"Accompaniment, Service, and Advocacy: Responding to Global Poverty and Displacement," Conversations on Jesuit Higher Education 44 (August, 2013): 10-12.
"Pacem in Terris and Human Rights." Journal of Catholic Social Thought, 10, no. 1 (2013), 5-15.
"The Catholic Intellectual Tradition, Social Justice, and the University." C21 Resources, Spring, 2013, 12-13. Reprinted from Conversations on Jesuit Higher Education, 36 (Fall, 2009): 20-22.
"Economic Justice and the New Challenges of Globalization." In Mark J. Allman, ed., The Almighty and the Dollar: Reflections on Economic Justice for All. Winona, MN: Anselm Academic, 2012, 98-113.
"A World Church." In William Madges and Michael J. Daley, eds., Vatican II: Fifty Personal Stories. Maryknoll, NY: Orbis Books, 2012, 241-244.
"The Promise and Risk of Charity." In Daniel K. Finn, ed., The Moral Dynamics of Economic Life: An Extension and Critique of Caritas in Veritate. New York, NY: Oxford University Press, 2012, 39-43.
"Religious Freedom, Morality, and Law: John Courtney Murray Today." Journal of Moral Theology (Inaugural Issue), 1, no.1 (2012): 69-91. Online at: www.msmary.edu/jmt
"A Balancing Act: Catholic Teaching on the Church's Rights—and the Rights of All." With Thomas A. Shannon. America, 206, no. 7 (March 5, 2012): 23-26.
"Migration as a Challenge for Theological Ethics." Political Theology, 12(6), Dec. 2011: 807-812.
"Soudan du Sud: nouvelle nation, nouvelles responsabilités: Comment la doctrine catholique peut aider à façonner la vie de la nation." Published on the Ceras/Projet website. Paris: Centre de recherche et d'action sociales (Ceras), December 1, 2011, at: http://www.ceras-projet.org/index.php?id=5560
"Creating South Sudan: The Challenges of Nation-building." America, 205,14 (November 9, 2011): 22-26.
"New Nation, New Responsibilities How Catholic Teaching Can Help Shape the Life of South Sudan." America, online edition, October 29, 2011, at: http://www.americamagazine.org/content/article.cfm?article_id=13037&o=39111
"Expérience des chrétiens [comme source de discourse social de l'Eglise catholique]." In Bertrand Cassaigne, Bertrand Heriard Dubreuil, Christian Mellon (Ed.), Discourse Social de l'Eglise Catholique (web-based resource on the study of Catholic social thought). Paris: Centre de recherche et d'action sociales (Ceras). October, 2011. At http://www.discours-social-catholique.fr/
"Reports: Exploring the Heights and Depths: Boston College Center for Human Rights and International Justice," Conversations on Jesuit Higher Education 40 (2011), Article 13. Available at: http://epublications.marquette.edu/conversations/vol40/iss1/13
"Caritas in Veritate: The Meaning of Love and Urgent Challenges of Justice," Journal of Catholic Social Thought 8/1 (Winter, 2011): 171-182.
"Human Rights in a Pluralist, Unequal Globe: Contributions of Jesuit Universities," Catholic Education: A Journal of Inquiry and Practice 15 (2011): 338-345.
"Humanitarian Intervention: Why, When, and How?" Commonweal 137, no. 19 (November 5, 2010): 9-11.
"Ethical Globalization and the Rights of Refugees," Grace and Truth: A Journal of Catholic Reflection for Southern Africa 27, no. 2 (August, 2010): 29-42.
"Comparative Ethics, Islam, and Human Rights: Internal Pluralism and the Possible Development of Tradition." Journal of Religious Ethics 38:3 (2010): 580-587.
"John Courtney Murray: Theologian of Religious Freedom," in Reclaiming Catholicism: Treasures Old and New. Edited Thomas H. Groome and Michael J. Daley. Maryknoll, NY: Orbis Books, 2010, 79-83.
"Reconciliation and Justice: Ethical Guidance for a Broken World," Promotio Justitiae 103 (Rome: 2009, no. 3): 71-74 .
"Response to V. Bradley Lewis on Theory and Practice of Human Rights: Ancient and Modern," Journal of Law, Philosophy and Culture III, no. 1 (Spring 2009).
"U.S. Walks Tightrope on Sudan and Uganda," America, November 2, 2009: 6-8.
"Corruption and Inaction Leave Kenya on the Brink," America, September 28, 2009: 8-9. Republished in Jesuit Refugee Service-Eastern Africa Headlines, October 31-November 6, 2009, electronic bulletin.
"The Catholic Intellectual Tradition, Social Justice, and the University," Conversations on Jesuit Higher Education 36 (Fall, 2009): 20-22.
"The Rights of Refugees in a Globalizing World." Marianist Award Lecture/2008. Dayton, OH: University of Dayton, 2009.
"An Advocate for All: How the Catholic Church Promotes Human Dignity," America, December 1, 2008, 14-16.
"The Common Good and Issues in U.S. Politics: A Critical Catholic Approach," Journal of Religion and Society 4 (2008), 33-46.
"Economic Justice for All Twenty Years Later: Keynote Address at Symposium on Catholic Social Teaching on the Market, the State, and the Law, Villanova University School of Law, September 21, 2007," Journal of Catholic Social Thought 6, no.1 (2008): 315-321.
"Humanitarian Crises, Refugees, and the Trans-national Good: Global Challenges and Catholic Social Teaching," in Scrutinizing the Signs of the Times in Light of the Gospel: Proceedings of the Expert Seminar, Leuven/Louvain-la-Neuve, 9-11 September 2004, Johan Verstraeten, ed. Leuven, Belgium: Peeters Publishers, 2007, 221-245.
"Catholic Ethics in a World Church: A U.S. View," in Catholic Theological Ethics in a World Church: The Plenary Papers from the First Cross-cultural Conference on Catholic Theological Ethics, James F. Keenan, ed. New York: Continuum, 2007, 140-146.
"Human Rights and Women's Rights: Initiatives and Interventions in the Name of Universality," in A Just and True Love. Feminism at the Frontiers of Theological Ethics: Essays in Honor of Margaret A. Farley, Maura Ryan and Brian Linnane, eds. Notre Dame, Indiana: University of Notre Dame Press, 2007, 47-74.
"Ecumenical Perspectives on Human Rights and Religious Freedom: Response to John Witte," in Violence and Christian Spirituality: An Ecumenical Conversation," Emmanuel Clapsis, ed. Geneva: World Council of Churches (WCC) Publications, 2007, 212-214.
"Lessons from the Wounded Edge," The Tablet (London), August 11, 2007, 8-9.
"More Than One Way of Dying: Living Conditions of Forcibly Displaced People Violate Human Rights," America, January 15-22, 2007, 15-19.
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Active within 1551 Days
Hi! My name is Charolette
I am Domestic Longhair from Phoenix, AZ
Nicknames: football kitty monster
Age: 6 years old
Gender: F
Coat: long haired
Education: no
My favorite tricks and treats are: jump on the couch and off and i do flips in the air and greenies
Where I hang out: under my bed
My favorite grubs: human food (not a good thing)
My pet peeves: being calm
What I love about my owners: she loves on me and scratches my belly
My cat hobbies: jump around and be crazy
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my brother found charolette when he was at football camp out in a feild and rescued her from danger
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Weather service issues surf advisory
The National Weather Service has issued a high-surf advisory for the east-facing shores of Maui and Molokai through 6 p.m. today.
A long fetch of strong trade winds upwind of the islands will continue to produce advisory level surf to east-facing reefs and beaches. Surf will be subsiding but will remain elevated into today.
Article Photos
To speak tonight at UH-MC
Surf is expected to reach 8 to 12 feet on Maui's east-facing shores, the National Weather Service reported. Surf heights are estimates of the faces, or fronts, of waves.
Beachgoers can expect strong breaking waves, shore break and strong longshore and rip currents, making swimming difficult and dangerous.
For more information, call (866) 944-5025 or go online to www.prh.noaa.gov/hnl.
National park to hold Kipahulu event
Haleakala National Park will hold a Kipahulu community meeting from 5 to 6:30 p.m. Wednesday at its Kipahulu Visitor Center.
The agenda includes a meet and greet with the park's new chief of interpretation, Polly Angelakis, along with updates on the park's commercial services plan and the Kipahulu Comprehensive Site Plan.
There will also be a follow-up on previously discussed topics and participants may be able to discuss new matters.
Retired colonel to discuss drones
Retired Army Col. Ann Wright will speak at a free event tonight at the University of Hawaii Maui College on the topic of drone strikes.
The talk, "Killer Drones in Pakistan, Afghanistan, Gaza and the U.S.," is being sponsored by Maui Peace Action and the UH Maui College Peace Club. It starts at 6 p.m. in the Noi'i Building (the old Science Building) in Room 10A.
Wright, a former State Department diplomat, is a citizen activist for peace and human rights. She will talk about the use of drone strikes by the United States, the effects on civilians and implications for U.S. domestic and foreign policy.
Wright spent 13 years in the U.S. Army and 16 additional years in the Army Reserves, retiring as a colonel.
Since her resignation in 2003, Wright has been writing and speaking out for peace. She participated in the Gaza Freedom March and the Gaza aid flotillas of 2010, 2011 and 2012.
Wright now lives in Honolulu.


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Creamy Peppercorn Dressing RecipeRead Reviews Be the first to add a review
5 1 1
The home economists in our Test Kitchen tossed together some simple ingredients to create this creamy salad dressing. It conveniently keeps in the refrigerator for 2 weeks.
- 1 cup mayonnaise
- 1 cup (8 ounces) sour cream
- 1/3 cup grated Parmesan cheese
- 1/4 cup milk
- 3 tablespoons lemon juice
- 1-1/2 to 2 teaspoons coarsely ground pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- In a small bowl, combine all ingredients. Cover and refrigerate for up to 2 weeks. Yield: 2-1/2 cups.
Originally published as Creamy Peppercorn Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p103
Reviews for Creamy Peppercorn Dressing
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Reviewed Jun. 16, 2010
"Peppercorn parmesan salad dressing is my favorite but difficult to find commercially made. The recipe is fabulous! I've passed it on to others who like it eqyally well. I found it to be too thick initially and after setting for a few days. I add skin milk and enjoy. Sue"


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and live on a yacht with friends. All are welcome—even if you've never sailed before.
different islands and hidden splendours for seven days on a set route.
somewhere different everyday to live DJs playing in the sun throughout your week.
to a growing community of international Yacht Weekers all following the same route.
@theyachtweek looks too incredible to miss! GOT TO DO THIS ☀
Another peek from my cabin booking experience with @theyachtweek http://bit.ly/1Qqw3UU #traveltips
@erinkshields I did @theyachtweek BVI route and it was 👌🏼 We had 10 ppl + hostess & skipper for $1700/pp. So. Worth. It.
Wondering what to pack for @theyachtweek? I've got you covered


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Destiny: E3 2013 Gameplay Trailer
Description: From the creators of Halo and the company that brought you Call of Duty, comes Destiny, an epic adventure unlike anything players have experienced.
Publish Date: 11 June, 2013Download Video
3 Comments
User Comments
I think i'm gonna agree with you there. It looks to me though that the multiplayer has reduced graphical fidelity. The E3 gameplay demonstration they showed with real people playing looked much better. But this is certainly nowhere near the dizzy heights of BF4 and The Division, those two are proper out there as far as visual detail and interactivity goes.
Impressive stuff. Means I'll have to do a lot of digging to root out what the RPG elements are and how deep they go.


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Business will help with the financial and day-to-day operation of your practice. Insurance, employment, taxes and the related issues that affect your ability to generate income are discussed here. It will assist you in dealing with such areas as federal and state labor laws, participation in Medicaid, National Practitioner Data Bank, HIPAA, and much more.
The business section contains information on the following subjects:


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Media Center
Latest News
Washington, DC - Rep. Pete Olson (TX-22) last night acted to block future ransom payments by the United States to Iran. Olson voted for H.R. 5931, the Prohibiting Future Ransom Payments to Iran Act, which prohibits cash payments to Iran and demands transparency among the executive branch and Congress.
Washington, DC - Rep. Pete Olson (TX-22) today issued the following statement admonishing the terrorist attack on the Indian army base in Uri:
Rep. Pete Olson (TX-22) on Saturday welcomed a group of 20 high school students to serve on his 2016-2017 Congressional Youth Advisory Council (CYAC). The advisory council is comprised of a group of high school students from across the congressional district who serve as Olson's advisors on issues critical to the youth of America.
Washington, DC – Rep. Pete Olson (TX-22) today fought to protect Americans by voting to prevent President Obama from shutting down the military prison at the U.S. Naval Base in Guantanamo Bay, Cuba. Olson voted for H.R. 5351, a bill to bar the president from continuing to transfer detainees captured since the 9/11 attacks to other countries.
Rep. Pete Olson (TX-22) today acted to reform the Department of Veterans Affairs (VA) by giving the agency tools to address the pervasive mismanagement or misconduct by VA employees. Olson voted in support of H.R.
Rep. Pete Olson (TX-22) today voted to remove immunity from foreign governments when a terrorist attack kills Americans on American soil." Olson voted for S.2040, the Justice against Sponsors of Terrorism Act, which would prevent accused foreign sponsors of terrorism from invoking sovereign immunity in cases involving terrorist acts occurring in the United States.
Rep. Pete Olson (TX-22) today issued the following statement in response to reports that North Korea executed a fifth nuclear weapons test last night:
Rep. Pete Olson (TX-22) today issued the following statement in response to current Energy and Power Subcommittee Chairman Ed Whitfield's resignation from Congress effective September 6, 2016:
Rep. Pete Olson (TX-22) announced that on Thursday, September 8, 2016, the Energy and Commerce Subcommittee on Health will hold a hearing entitled, "Examining Legislation to Improve Public Health." One of the bills included in the hearing is H.R. 1192, the National Diabetes Clinical Care Commission Act.


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Phone: 503-823-0000
Fax: 503-823-0342
Non-Emergency: 503-823-3333
1111 S.W. 2nd Avenue, Portland, OR 97204
Phone: 503-823-0000
Fax: 503-823-0342
Non-Emergency: 503-823-3333
1111 S.W. 2nd Avenue, Portland, OR 97204
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February 07, 2005 00:00
On Tuesday evening, February 8, 2005, several Portland Area restaurants and bars will host "Fat Tuesday" parties. Historically, these parties have drawn an increasingly large number of citizens into Downtown Portland. In prior years, Portland Police Officers have had to break up numerous fights and received a number of complaints from women—especially teenage women—stating that they have been touched inappropriately. Chief Derrick Foxworth states, "not only is this activity inappropriate, it is also criminal."
Last year, officers took more than a dozen minors into custody for violation of the City's Curfew Ordinance, transported approximately 15 people to Hooper Detox Center, arrested 15 people for a variety of minor charges such as Disorderly Conduct, arrested 13 individuals for Driving under the Influence of Intoxicants (DUII), and issued more than 40 traffic citations.
This year, Portland Police will have a substantial and visible presence in Downtown Portland throughout the evening. Portland Police will be partnering with the representatives from the Oregon Liquor Control Commission (OLCC) to conduct special DUII enforcement missions. Police are cautioning participants to enjoy themselves, but be aware of problems associated with being intoxicated, have designated drivers, and if a minor, be cautious due to the fact that in previous years, teenage women were especially targeted for inappropriate physical contact.
Media Relations:
Sgt. Pete Simpson
Desk: 503-823-0830
Pager: 503-790-1779
Portland Police Bureau
1111 SW 2nd Ave, Suite 1526
Portland, Oregon 97204


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This post is inspired by a tutorial posted by Betz White on her blog. You can find it here. She is fortunate to have very thick felt on hand. I on the other hand only could find regular old wool felt in my stash and local suppliers. Scarcity really is the mother of invention as I realized that I could fuse two squares using fusible web (and lots of heat and patience) and get a color block effect. I hope you like the resulting woodland mobiles. The green one is travelling to Germany, as a 'thank you' for the Herrnut stars while the red one is staying home with me for once!
They are impossible to photograph when hanging as they are long, skinny and won't stop twirling. I use sewing invisible thread doubled and for the hanging loop a bit of raffia from MayArts ribbons.
Most of the felt balls were sourced from Amazon (look for felt beads). But the tiny mushroom were the result of my very first etsy purchase from a woman whose blog I cannot find anymore. tI was called Paper Scissors Glue (she's thinking).
The little leaves were cut out of the excess fused felt and then embroidered with a strait stitch using embroidery thread on the Bernina 580. I picked foot 20 for this job as it is very open and lets you see what you are doing. Setting the needle down and pivoting instead of the just using the backstitch button was a tremendous help. For too small a leaf, I have no trick, the feed dogs will simply have nothing to grab... still working on it...
Can you tell it's terribly late and Thomas is out of town? I feel like a zombie blogger, after a wonderfully full day of single mothering with the help of great friends. I always pack too much in the days when the woolf(daddy) is away and cannot let the evening alone end.


text: A 200-W infrared laser emits photons with a wavelength of 2.0 × 10–6 m, and a 200-W ultraviolet light emits photons with a wavelength of 7.0 × 10–8 m. (a) Which has greater energy, a single infrared photon or a single ultraviolet photon? (b) What is the energy of a single infrared photon and the energy of a single ultraviolet photon? (c) How many photons of each kind are emitted per second?


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One interesting item in the NHL's new proposal is that teams can no longer bury a player in the AHL or in Europe without having that player's salary cap charge count against them. AKA "The Redden Rule."
Craig Custance at ESPN Insider discusses how charging Redden against the cap could negatively affect the Rangers…
"If this remains in effect, that means the Rangers will have to put Wade Redden's $6.5 million back on the books for this season and next season. They still have roughly $10 million in cap flexibility in 2012-13 thanks to the $70 million transition rule, but also have to sign restricted free agent Michael Del Zotto. Next season, when the cap could drop to $60 million, the Rangers may have more trouble fitting in Redden's $6.5 million.
Ryan McDonagh and Derek Stepan both are due for raises once their contracts expire after this season, although the league's attack on the second contract helps the Rangers."
…you have to wonder if the Rangers would actually give Redden a chance to make the team because of this rule. I mean, if he's going to count against the cap, you might as well see if he can help the team out as a 6th/7th defenseman.
…Del Zotto must be kicking himself, because under the NHL's proposal you'd have to assume Rangers will lower their original two to three year deal at $2.5 million per.
Speaking of Del Zotto, according to YorkRegion.com, the threat of being injured without a contract is enough to keep him from pursuing options overseas during the lockout.
…probably a smart decision.
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MADISON COUNTY, Alabama - Madison County property owners can expect a tax bill in their mailbox by this week, the Madison County Commission said in a news release.
According to the release, nearly 163,000 notices were sent from the tax collector's office to property owners.
They are for real property, meaning land and buildings, as well as for personal property, which is equipment used by businesses, the commission said in a news release.
Citizens still have time to plan for payment and should call to make arrangements for multiple/partial payments.
The tax must be paid in full by Dec. 31, 2013 to avoid interest and penalties.
According to the commission, the tax notice is in an envelope with a return envelope included. Inside the bill is an 8 1/2' by 11' notice that looks like a mortgage statement. First timers can add an email address on the notice and save the cost of postage in the future, the release said.
To send a payment, detach the bottom portion of the notice and place the payment into the enclosed envelope. Those who own multiple parcels and have the correct mailing address on all parcels should expect notices in one envelope, the commission said.
Last year, the Madison County Tax Collector collected $195,141,520 in funds that were distributed to local governments and schools, the release said.
Here's need to know information, frequently asked questions, satellite locations and hours.
Property tax payments by credit card may be made online or by phone at 1-866-549-1010 (caller will need to provide the PPIN that appears on tax bill and also the bureau number of 5323370 to identify Madison County Alabama property records). Credit card payments will include a 2.4 percent convenience fee.
Anyone with questions is asked to call 256-532-3370 for assistance by phone or email email@example.com.
Additional information can also be found on the Madison County website.


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Comments Thread For: Randall Bailey Plans a Comeback on Oct. 26, Eyes Bizier
Former three-time two-division world champion and one of the hardest hitters in the sport, Randall Bailey (43-8, 37 KOs), looks to resume the career following his loss to Devon Alexander almost a year ago. In his interview with Allboxing.ru, Bailey, 38 and ex-WBO/WBA light welterweight and ex-IBF welterweight champion, confirmed his intentions.
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I wonder if Bailey will throw more than 3 punches around? Doesn't even matter,because he still has dynamite in those fists
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Cedar Hill Gallery
Cedar Hill HS
Photo: Steve Hamm
Cedar Hill receiver Lovett Gibson (18) drives for a first down inside the 5 yard line against Mansfield Timberview defensive back Dion Standford (21), Oct, 1, 2010 at Vernon Newsom Stadium in Mansfield.
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There is a lot of talk about innovation, but little practical advice on how to actually do it. At the Centre for Design Innovation (CDI) we address this problem by spending a good potion of our time researching how organisations develop innovative products and services. More importantly, we take that research and transfer it into practical tools that are easy to understand and apply. We run workshops and programmes to help you learn how to use these tools in your own organisation; and by utilising Institute resources, work on specific projects with faculty and staff. Most projects are eligible for full or partial funding through Enterprise Ireland.
We are a small part of a much larger resource at IT Sligo, as well as participants in a number of international networks. If we can't help you, we may know someone who can. Even better, talk to some of the companies that have already worked with us.
We have developed a series of highly interactive workshops to help companies understand how to apply a design-led approach to innovation. Currently we run workshops on user-centred design; creating and managing brands; and developing effective services. Instead of a traditional lecture format, you'll be trying practical tools that you can begin using by the end of the session. Most case studies exclusively resort to highlighting large multinational companies. We try to feature relevant case studies of small to medium-sized Irish companies that have used a similar approach to generate value. We practice what we preach and continue to evolve our workshop content based on what works and what doesn't in practice.
We have developed some first-rate workshops. Still, a workshop can be just an invigorating day out if you don't apply what you have learned. The Innovation by Design programme transfers design thinking skills into the participating companies through highly interactive workshops, practical application and individualised support. Following each workshop, the participants apply the new skills to their own organisations with the help of a Design Associate. Design Associates have cross-disciplinary experience within multiple business sectors and design disciplines. This facilitation and mentoring is key to integrating new skills and participants can request strategic expertise when needed. Companies receive five days of face-to-face time over the course of the programme and the continuous support of the Centre. The first programme successfully completed in 2008 and we are currently registering interest for an expanded programme for late 2009, early 2010.
Seamus McMenamin, MD, Mantis Cranes
Design as I saw it, and what my perception of what design was, and what it would be for Mantis, compared to what I have learned (on the programme) would be totally different. And that would be a positive.
The CDI has developed a rapid-prototyping lab at the Institute of Technology Sligo to help companies visualise their ideas and do iterative, low-cost R&D work. We have the capability to do 3-D scanning, modelling and printing to allow you to do form and function prototype testing. We can create concept packaging to allow you to gain initial feedback from your customers. In addition, we maintain a library of cutting-edge, innovative materials that just might have an application in your project, or perhaps give you an idea you didn't have before.
One of the easiest ways to engage with the CDI and the Institute is through Enterprise Ireland Innovation Vouchers. If you meet the criteria of being a small limited company with a company registration number, you can identify an opportunity or a problem you'd like to explore. The application process is straightforward, and upon approval, you can get a €5000 project funded. Everything you need to know, as well as an application form is at http://www.innovationvouchers.ie.
For larger collaborative research projects, an Innovation Partnership may be more suitable. Enterprise Ireland provides grants of up to 80% towards eligible costs. The proposal process and administration of the project is managed by the Institute.


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N early all breads contain 3 primary ingredients—flour, liquid, and yeast—and are made using the same simple steps. With these basics, you can produce an incredible variety of flavors and textures by adjusting the types and amounts of ingredients used (for instance store-bought yeast versus natural airborne yeasts) and the way the steps are employed. We'll address ingredients later in this primer, but below we've outlined the steps of the bread-making process and the variations on each.
1. Measuring Ingredients
The first step in bread-making is, of course, measuring the ingredients. This is important, because differences in proportions of ingredients can produce significant changes in the finished bread. There are 2 ways to measure ingredients: by weight (ounces or grams) and by volume (tablespoons, cups, etc.). Weighing is preferable, as it's more consistent (in particular with flour, which can vary significantly in volume depending on how much it packs down in the package and how much you fluff it up), but of course it does require a scale.
If you prefer to measure by volume, try to be as accurate as possible. When measuring liquids, place the liquid measuring cup in a stationary position at eye level and take the reading from the bottom of the meniscus (the curved upper surface of the liquid). Flour can be measured either by the dip and sweep method or by spooning it into the cup and, without shaking or tapping the cup, leveling it off, but these methods produce different results, so always follow the method specified in the recipe. Before measuring flour, it's best to stir it a bit because it settles in the container. Use measuring spoons for smaller amounts, such as for yeast.
2. Pre-Ferments (Optional Step)
An optional—but important—step in bread-making is using what's called a pre-ferment. Bread gets its spongy consistency from fermentation—the interplay of flour, water, and yeast that begins when the water activates an enzyme contained in the flour that breaks down the starch and converts it to sugar. The yeast feeds on the sugar, growing and multiplying, and producing 2 essential by-products: alcohol and carbon dioxide. The alcohol adds flavor, while the bubbles of carbon dioxide "leaven," or raise, the dough and establish the bread's crumb or texture.
During fermentation, temperature and time play an important role in the development and complexity of flavor. If fermentation takes place at a cooler temperature—in the refrigerator, for instance—the process slows down and the bread develops a more complex flavor. On the other hand, if fermentation takes place more quickly, the resulting bread will have a less complex flavor.
Much of the fermentation process takes place during the proofing stage, which we'll discuss below, but pre-fermentation is an optional extra step that helps develop flavor. Although pre-fermentation is a key characteristic of sourdough bread, it can be used to adapt any recipe depending on what materials you have on hand, what kind of bread you want to make, and how much time you have to devote to the process.
Pre-fermentation involves mixing part of the dough's flour, water, and yeast and allowing it to ferment before adding it to the rest of the dough. The use of a pre-ferment allows you to use less yeast because the pre-ferment kick-starts the fermentation process before the dough is actually mixed together.
Making a pre-ferment several hours before adding it to dough will give bread an extra depth of flavor, but if a pre-ferment is made one or even several days in advance, it will also add acidity. In small amounts, acidity extends the shelf life of bread, but in larger amounts, such as in the case of sourdough, it starts to affect the texture of bread, creating large holes in the crumb.
There are several different kinds of pre-ferments, and they differ by how much liquid they contain and how long they ferment. Here is an overview of 5 types of pre-ferment:
Biga: This is a stiff pre-ferment approximating the consistency of bread dough. It is made with at least 1/3 the water called for in the recipe, double its volume in flour, and a small amount of yeast (about 0.2 percent of the weight of the flour). A biga must ferment at room temperature until it has doubled in volume, roughly 8 to 24 hours. It can then be stirred down and refrigerated for up to 3 days—longer than that and the dough may become too acidic. Other pre-ferments cannot be stored this way, making a biga a good choice if you can't make bread for several days. Before adding a biga to the rest of the dough, cut it with scissors or tear it into small pieces and allow it to soak, covered, for 30 to 60 minutes in the remaining water called for in the recipe. Once the biga is softened, it can be added to the dough as directed by your recipe.
Sponge: This has a soft consistency akin to that of pancake batter, and is made by whisking together all the water in a recipe with 30 to 50 percent of the flour and a little less than half the yeast. The sponge is then covered with a blanket of the remaining flour mixed with the remaining yeast and any sugar or malt powder. A sponge must ferment, covered, for at least 1 hour, but can be held up to 4 hours at room temperature or 24 hours in the refrigerator before mixing. Once a sponge has fermented for 1 hour, it is ready to be mixed with the rest of the dough.
Poolish: This soft, sticky pre-ferment consists of 22 to 33 percent of the total flour in the recipe, equal or more than its weight in water, and a very small percentage of the yeast called for—anywhere from 0.03 percent to 0.5 percent of the weight of the flour, depending on how long it will ferment (from 3 to 12 hours). The poolish is ready to use when it has risen to about 3 times its volume and is beginning to recede and wrinkle on the surface. At this point it must be used—the poolish cannot be stored for later use. Unlike with a sponge, the rest of the ingredients are not placed on top of a poolish; instead, once the poolish is ready, it is simply combined with the remaining ingredients.
Sourdough: While other pre-ferments require the addition of commercial yeast, sourdough (also called levain and barm) is created from wild yeast that resides on the flour grain and, once fully active, is capable of providing all the yeast necessary to produce a deeply complex and flavorful loaf. As mentioned earlier, the high acidity of the dough creates large holes in the bread. (For a more detailed explanation of sourdough, see the sourdough section of this primer.)
Unrefreshed Sourdough Starter: Excess sourdough starter can be frozen to use as a superb and effortless pre-ferment. It makes for a stiff pre-ferment with a consistency similar to that of soft bread dough. Use about 16 percent of the weight of the flour in the recipe and, to balance the salt content, add 1/8 teaspoon for every 1/3 cup (2.6 ounces or 75 grams) of starter. As with other stiff pre-ferments, an unrefreshed sourdough starter must be cut with scissors or torn into small pieces and allowed to soak, covered, for 30 to 60 minutes in the remaining water called for in the recipe. Once softened, it can be added to the dough as directed by your recipe. Note that the frozen unrefreshed starter does not need to be defrosted—it will defrost sufficiently while soaking in the water.
3. Mixing and Kneading
Once the ingredients have been measured (and after the pre-ferment has been made, if one is being used), the dough has to be kneaded. Kneading involves pushing and pulling the dough to stretch and strengthen the gluten in the dough. Gluten gives bread structure; it consists of strands of protein that form when water is added to flour. The protein stretches to accommodate the bubbles produced during fermentation, allowing bread to rise.
There are 4 ways to mix and knead bread: in a bread machine, in a stand mixer, by hand, and in a food processor. For most bread, any method will work. However, if you're working with a very sticky dough, it's better to use a bread machine or stand mixer—when kneading by hand, it is tempting to add too much flour (which can dry out the dough), and in the food processor, a very sticky dough often lifts up the blades and is difficult to remove.
Different recipes include specific instructions for how and when to add ingredients. However, there are 2 important rules of thumb for all recipes. First, salt can kill yeast, so it is better to add it to dough after the yeast has already been mixed into the flour or to mix it into the flour before adding the yeast. Either way, the point is to prevent the salt from coming in direct contact with yeast. The temperature of water added to dough is also very important: Cool, room-temperature, and warm water are fine, but ice water and hot water (anything above 120°F) risk killing the yeast. If you use cold water, it will take the dough longer to rise (except if using a food processor to mix it) because it slows down the fermentation process.
Using an Autolyze:
Most dough will benefit from using the autolyze technique, which simply means mixing together only the flour and water (some bakers also add the yeast and the pre-ferment if using) to form a rough dough and letting it rest, covered, for 20 minutes before mixing in the remaining ingredients (the salt and if not already added, the yeast and the pre-ferment).
An autolyze provides for even hydration and more gentle development of the dough. The even hydration helps prevent the dough from being too sticky, eliminating the need to add additional flour. This is particularly good for breads with large open holes such as ciabatta as extra flour prevents the proper formation of those holes. However, using the autolyze technique will improve the texture and rise of any bread.
Following the autolyze, any remaining ingredients are added and the dough is kneaded more vigorously for 3 to 10 minutes to realign and strengthen the gluten strands. How long dough is kneaded depends on what kind of bread is being made. A bread with large holes, such as ciabatta, requires less kneading and only gentle stretching and handling. A dense, chewy bread, like a bagel, requires longer kneading to develop the gluten. Specific recipes indicate how the dough should look and feel when it is kneaded adequately, but in general, it's best to keep the dough fairly moist and sticky because during the first rise the gluten continues to develop, absorbing its moisture more evenly.
How to Knead:
When kneading dough by hand, reserve about 1/8 of the flour from the recipe to use while kneading. This should help prevent adding too much flour, which is always a risk when working by hand. Begin by using a wooden spoon to stir the ingredients in a bowl until all the dry particles are moistened. Empty the contents of the bowl onto a work surface lightly dusted with some of the reserved flour, then press it together to form a ball. To knead, use the heel of your hands to bring the upper part of the dough over and toward you, and then push it against the work surface and away from you. Knead the dough for 5 minutes, adding as little of the reserved flour as necessary to keep it from sticking and using a bench scraper to lift the dough and scrape any that sticks to the work surface back onto the main ball. Cover the dough with a bowl and allow it to rest for 20 minutes—this is the autolyze—then continue kneading until the dough is smooth and elastic, 5 to 10 minutes.
When using a stand mixer to knead, it usually takes about 1 minute on low speed to form the rough dough before the autolyze. In the bread machine it takes about 3 minutes. Keep in mind that bread machines always start with a 3-minute mix then progress to more vigorous kneading. If you want to use an autolyze, you will need to turn the bread machine off after the initial 3-minute mix. When you turn it back on after the 20-minute rest, the machine will start with the 3-minute gentle mix again. Once it goes into the kneading cycle, the amount of kneading time will be the same as in the stand mixer—5 to 7 minutes, depending on the recipe.
Using a food processor is the fastest and most efficient way to make bread. The processor's blades move so fast that the dough is hydrated quickly, eliminating the need for an autolyze. Plus, the processing effectively "kneads" the dough. The speed of the food processor also makes it especially useful for firm and slightly sticky dough. However, dough (and any ingredients to be added, including a pre-ferment and water) should be chilled before being processed so it doesn't overheat from the friction of the blades.
To make bread in the food processor, begin by placing the dry ingredients in the processor bowl and processing to mix. Then add the chilled pre-ferment. If adding additional liquid, do it with the processor on. Process for 45 seconds after the dough comes together. If absolutely necessary—for instance, if the dough sticks to the sides of the bowl a lot—add a little more flour and process a few seconds longer. Empty onto a lightly floured counter and knead by hand for a few seconds to equalize the temperature.
4. Proofing
Once the dough has been kneaded, the next step is called "proofing," or "the first rise." This is the main fermentation. Think of proofing as an essential and effortless (for you) way to develop the bread's structure and flavor. Just as in the pre-ferment, the yeast is activated by the liquid and begins to feed on the flour, releasing carbon dioxide bubbles. These are trapped by the gluten strands that have been developed during kneading. Also, more alcohol and acids are produced, which flavor the bread.
Dough needs to be covered during proofing to keep its surface soft and moist. Plastic dough-rising containers are sold for proofing, but you can also use a large bowl and plastic wrap. If your kitchen is around 75°F to 80°F, just cover the dough tightly with plastic wrap (if using a bowl) or a lid (if using a dough-rising container). At cooler temperatures, create a warm, moist environment by setting a container of very hot tap water near the rising dough and cover both with a large bowl or plastic proofing box—you will need to reheat the water every 30 to 40 minutes. Alternatively, you can place the dough (and the container of very hot water) in a microwave oven (not turned on!) or a standard oven without a pilot light, but with the oven light turned on to provide gentle heat.
Dough is sufficiently proofed when it has doubled in size. (Dough that contains more than 50 percent whole wheat is an exception. Because of all the bran, it is more fragile and should only be allowed to rise to 1 1/2 times its size).
There are two ways to determine whether dough is sufficiently proofed: by sight and by touch. To use the sight method, you will need to visually measure how much dough increases in size. Plastic dough-rising containers have markings on the sides that make it easy to see when the dough has risen to the proper height. Alternatively, you can mark a bowl with tape. The touch method requires poking a fingertip into the dough. If the dough holds the depression, it is ready.
Breads vary in the number of times they are proofed. A simple bread such as focaccia might only be proofed once, but a more complex-flavored bread, such as a rye loaf could be proofed as many as 3 times.
This initial proofing is done at warm room temperature, ideally 75°F to 80°F. Fermentation produces heat, so the maximum temperature should be 85°F, as higher than 90°F can result in off flavors.
5. Punching Down and Turning Dough
Once dough has risen to double its size, it must be pressed down or turned to prevent it from overproofing. If bread is allowed to rise to more than double its size, the gluten will stretch to the point of collapse and will no longer be able to hold the gas bubbles that provide necessary structure for the loaf. Overproofed dough is usually very dense.
Punching down is actually an antiquated term, as artisan bread bakers prefer to treat dough more gently, pressing and gently deflating it rather than punching it. To punch down dough, transfer it to a lightly floured surface, then use your fingertips to gently press and stretch it.
If dough is to have a second proofing, it must be folded using one package fold or two business-letter folds after it's been punched down. To make a package fold, stretch the bottom of the dough and fold it up to the center, then repeat with the left side, right side, and top. To make a business-letter fold, press the dough into a rectangle. Fold the bottom third of the dough rectangle over the center, then fold the top edge down to meet the bottom edge. For the second fold, rotate the dough package 90 degrees and fold into thirds again. After the dough has been punched down, if it is not going to have a second rise, you can let it rest for 20 minutes then move on to shaping it.
6. The Second Proofing (Optional Step)
As mentioned, some dough is proofed more than once. The second proofing can be done at room temperature for a shorter time or overnight in the refrigerator. The longer, cooler option is actually advantageous—the cold of the refrigerator slows down fermentation, which makes for additional complex flavors but slightly less volume. The dough can be left in the dough-rising bowl or placed in a resealable plastic bag coated lightly with nonstick vegetable-oil spray or vegetable oil. If proofing takes place in the refrigerator, the dough needs to be brought to room temperature before proceeding.
7. Dividing and Preshaping the Dough
Some bread needs to be divided to form more than one loaf or roll. When dividing, be sure to use a sharp knife or kitchen shears, as tearing it will compromise the gluten. Whether or not a dough is divided, it should be roughly preshaped and allowed to rest, covered, for 20 minutes after the second proofing. This will help produce the most evenly shaped loaf.
8. Shaping
Different types of bread require different shaping, and your recipe will provide the necessary details. Here are some general pointers for shaping any bread.
Dough for breads with large internal holes such as ciabatta or focaccia needs to be handled very gently so as not to deflate the air bubbles, which create the holes. For flat breads such as focaccia and ciabatta, dimpling the dough with your fingertips pushes the air bubbles together to create the characteristic large, irregular holes. These doughs are poured or scraped onto a baking sheet that's been coated lightly with nonstick vegetable-oil spray or vegetable oil.
While breads like ciabatta and focaccia are only gently handled before baking, others, such as rolls or sandwich loaves, are given a more definite shape. When shaping loaves or rolls, pinching the seam at the bottom helps to form a tight outer "skin" and results in a higher rise and better form.
There are two surfaces to rising dough—the lower surface that is touching the bottom of the bowl or dough-rising container, which is usually bumpy, and the upper surface, which is not pressing against any surface and so is usually smooth. You want the smooth surface to become the outside or top of the loaf, so when shaping, place it against the work surface. As you shape the dough, the smooth surface will grip the work surface slightly, helping to create a better final shape.
9. The Final Rise
Once dough is shaped, it needs to rise (be proofed) for a final time. It should be transferred to the pan it will be baked in or on (most often a loaf pan or baking sheet) first. As with previous rises, cover dough with lightly oiled plastic wrap and let it rise in a warm, moist environment. Alternatively, the final rise can take place in the refrigerator overnight, though be sure to bring the dough to room temperature before proceeding.
Let shaped dough rise until it has almost doubled in size and a finger gently pressed against the side creates an impression that slowly fills in. Note that this differs from the test for the initial proofing, when you are looking for the impression to hold. During the final rise, you don't want the dough to rise completely because it will continue to rise in the oven.
If the dough has overrisen and keeps the impression, it will not continue to rise much if at all when placed in the oven. If it is underrisen, it will rise too rapidly when placed in the oven and the crust will burst unevenly.
10. Glazing (Optional Step)
Glazes are used to produce different effects on bread crust. Spraying dough with water or brushing with a mixture of 2 tablespoons beaten egg white and 1/2 teaspoon water produces a crisp crust. A whole egg lightly beaten with 1 teaspoon of water, produces a shiny golden crust. Egg yolks produce the brownest crust and usually necessitate tenting the bread loosely with foil after the first 20 minutes of baking. An egg yolk lightly beaten with 1 teaspoon of cream produces a very shiny deep-brown crust, beaten with 1 teaspoon of milk, it gives a shiny, medium-brown crust. Melted butter or oil makes for a soft velvety crust. Glazes can also be used to "glue" or attach seeds to bread before baking.
If using an egg glaze, do not use steam during baking, as it will dull the shine.
Rather than a liquid glaze, dough can be dusted with flour to create an attractive, crisp crust.
11. Stenciling and Slashing (Optional Step)
Stenciling and slashing are done primarily for decorative reasons, but originally they served as ways to personalize and identify breads made in a communal oven. To stencil dough, cut a design into paper or parchment, lay it gently on top of the dough, and sift flour over the open portions. Carefully lift the stencil away.
Slashes, in addition to being decorative, also establish precisely where the bread will split during baking. If bread is not slashed, it will split open slightly at the sides, just under the crown if baked in a loaf pan and toward the bottom if free-form.
A one-sided razor blade works best for slashing. Make the slash 1/4 to 1/2 inch deep—if necessary, go over the slash again to deepen it.
12. Baking
The goal of baking is to gelatinize or cook the dough and to achieve good volume and an attractive crust. Here are several simple techniques for baking beautiful, delicious bread every time.
Preheat: Bread benefits from an immediate hit of strong heat right at the beginning of baking. Always preheat the oven, with a baking stone set on the bottom rack, at least 45 minutes before baking. If you're unsure of your oven's accuracy, use a separate oven thermometer to ensure the right baking environment for your loaf.
Steam: To get the most volume from your bread, you need to slow down the formation of the crust—the slower the crust forms, the more time the dough has to expand—by adding steam to the oven. To do so, place a cast-iron pan on the floor of the oven when you preheat it. As soon as you put the bread in the oven, toss a handful (about 1/2 cup) of ice into the preheated cast-iron pan and immediately close the door.
Rotate: To ensure even baking, rotate bread halfway through baking.
Customize: Different types of bread bake at different temperatures, and your recipe will tell you exactly what temperature to use. A butter- and egg-rich dough, such as brioche, requires a lower temperature of 350°F and a soft white sandwich bread 375°F—the lower temperature results in thicker crust, which prevents the sides of these delicate breads from collapsing. Breads with a large amount of honey also need lower baking temperatures to prevent overbrowning. Most rustic hearth breads should have thin, crisp crusts, so unless they contain ingredients such as potato, which browns quickly at a higher temperature, they usually bake at 400°F to 450°F.
Test for Doneness: Bread is finished baking when a skewer inserted in the middle comes out clean. Until you are familiar with a specific recipe and how your oven bakes, it is best to use an instant-read thermometer to determine doneness. Many bakers test bread by tapping the bottom—if it sounds hollow, the bread is ready—but this method isn't nearly as reliable as using a thermometer. Try to take the bread's temperature in the center of the loaf. To avoid making a hole in the top crust, insert the probe in the bottom center of the loaf. If baking bread in a loaf pan, insert the thermometer sideways just under the crown. Most bread should be baked to 190°F to 210°F, but it's best to consult your recipe, as the proper finished temperature varies for different types—butter- and egg-rich dough, for instance, finishes at between 180°F and 190°F while rustic hearth breads are done somewhere between 205°F and 211°F.
13. Cooling, Slicing, and Storing Bread
Once bread is removed from the oven, set it on a rack to make sure air can circulate and to prevent the crust from becoming soggy. It's important to allow bread to cool all the way, or until it's just barely warm, to complete the cooking process before cutting. Rolls will take only about 20 minutes to cool. Bread baked in a loaf pan can take as long as 1 hour and a large free-form loaf can take as long as 1 1/2 hours to cool. If you like warm bread, simply return your loaf to a preheated 350°F oven for 5 to 10 minutes before serving.
To slice bread, use a serrated knife with deep serrations, which will make it easier and neater to cut slices. Some bread, such as baguettes, have a more attractive texture when torn rather than cut.
Bread usually tastes best the day it is made. However, if you use a pre-ferment, the bread may stay good as long as 3 to 5 days because its acidity prevents mold from forming. How much fat bread contains also affects its shelf life—fat acts a preservative.
To keep the crust crisp, store bread in a brown paper bag at room temperature. Bread should not be stored in the refrigerator as the starch will crystallize and the loaf will go stale more rapidly.
Bread freezes perfectly, if well-wrapped, for at least 3 months. Be sure to wrap whole loaves or slices airtight in plastic wrap then place in resealable plastic freezer bags. Lightly toasting frozen bread will help restore its texture and bring out its flavor.


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Do your parents let you help them?
I ask because my mom had a few little flowers that needed planting, and I bopped over the other day and put them in the ground.
Problem is, my mom is a giver, not a taker, and it genuinely pained her to watch me do that. Finally I told her, "Mom, I'm your kid. It's really OK to let me help you!"
My folks, of course, are from the Greatest Generation. They're self-motivated and self-made, and they hate not being able to do for themselves.
Of course, they do do everything for themselves. Just once in a while, they need a little help from a friend. Or a kid.
(Intellectually, the 'rents know that. But it becomes a pride thing. And a control thing.)
Do you have these quiet struggles going on between the generations in your family?


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By Sgt. Travis Zielinski, 1st ACB, 1st Cav. Div. Public AffairsJune 30, 2009
CAMP TAJI, Iraq - As the phone rings, silence fills the room, all eyes and ears become focused on the Soldier answering. The word "urgent" is uttered and the sequence begins.
"Mission!" is yelled throughout the hallway and aircrews scramble. A once quiet building is now filled with the commotion of a well-organized and practiced procedure.
Depending on the type of call, the aircrews of C Company "Medevac," 2nd Battalion, 1st Air Cavalry Brigade, 1st Cavalry Division, have time limits from when they receive the call to when they leave the ground and are en route to the point of injury.
During an urgent call, the aircrews have just minutes to leave the ground.
"Once the nine-line medevac [request] is received, the crew chief and a pilot will grab their gear, head out to the aircraft and prep it up to the point of engine start," said Capt. Alek Finley, medevac detachment officer in charge for the Co. C, 1st ACB, from Pensacola, Fla.
"During that process, the pilot-in-command is checking the grid coordinates and plans the route to the pick-up; while the medic gets any follow up information from the unit about the patient," said Finley.
"As soon as the pilot-in-command hits the seat, the engines are started and the aircraft taxis out," said Finley. "If it is an urgent medevac, we will let the tower know and they will pretty much clear up all the airspace for us."
The short time period before take-off is critical for the medics to gain as much knowledge about the situation as possible.
"Right of the bat I go into [operations] and find out where we are going, what the unit's call sign is, what the nature of the injury is and any additional equipment that we need to bring with us," said Sgt. Karen Henson, from Fredericksburg, Va., a flight medic in Co. C, 1st ACB.
Being a medic in a flight company, it is important to make the most of the time you have. With the short flight time between areas, medics have to be prepared to deal with whatever situation comes their way.
"When we get three to four minutes out I will give them a call; one, to let them know that we are inbound so they can get the Soldier packaged, just so we can spend the least amount of time on the ground, and two, to get a patient update," said Henson.
"With this one, all I knew it was urgent and he had taken shrapnel to the hands and legs," said Henson. "So getting on update on this one gets me in the mindset of what I need to be prepared for and I waste the least amount of time possible once the patient is in my care."
The Medevac pilots have a great deal of experience and their role in the mission is never taken lightly.
"Once we are minute in-bound, all the talking and all the chatter stops, it is like game-time - it's time to focus on what's going on," said Finley.
"Typically, you do some type of recon; you will fly over the [landing zone], especially if it is someplace you have never been to before," said Finley. "It is just to try and give everyone as much situational awareness that you can and then you commit to the landing."
Their patient had received an initial treatment for his injuries at a troop medical clinic before coming into the care of the 1st ACB's medevac, where he would then be transported to the 10th Combat Support Hospital in Baghdad.
"It is important to constantly check the wounds, vitals and the alertness level of the injured Soldier to ensure his condition does not degrade," said Henson.
When a Soldier receives any type of serious injury incurred by combat, time is an extremely valuable commodity and medevac personnel are not ones to waste it.
According to Henson, it took his medevac crew less than half an hour to transport their patient from the troop medical clinic to the hospital; including the time spent on the ground.
The medevac aircrew's mission is complete once the patient and all of the critical information is handed over to the new provider.
"After that we either head back home or sometimes we can get a follow-on mission and the whole process starts all over again," said Finley. "This is probably the most rewarding job I could think of in the Army. Typically, (ground guys) don't leave the wire unless they know we are flying."
"[They] think about us whenever they do missions. One of the questions they check the box on during planning is, 'Hey is medevac up''" said Finley. "It is a pretty important piece to the puzzle for the ground commanders."
The pilots, crew chiefs and medics of Co. C, have a great sense of pride knowing they are helping Soldiers get through life-threatening situations.
"Being a medic you can go to sleep at night knowing that you made a difference, knowing that this guy will be able to go home and see his mother, his wife, his sister and continue to live his life," said Henson. "It gives you a warm and fuzzy feeling."


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Looks like Village Green Apartments is no longer available on Rent.com which means this information is likely out of date.
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Location, location!! Village Green is walking distance to shopping, fine dining, Interstate 4 and much more!! Cozy apartment homes, pet friendly communitiy, 7- 12 month leases, fitness center--We have it all, Welcome home!
Our apartment homes include washer and dryer hookups in select units, electric kitchens, ceramic tile floors and private patios. Residents enjoy two oversized pools, barbeque and picnic areas, laundry facilities,a fitness center and an on-site car care center. Pets are welcome for no extra pet rent. Village Green Apartments is centrally located just 40 miles from Daytona Beach and 30 miles from the heart of Orlando and Disney World. Altamonte mall is convieniently located across the street along with Uptown Altamonte and Cranes Roost Park. Florida hospital, shopping and fine dining is just a walk away.Professionally staffed by Harbor Group Management, call or visit our website to schedule a tour.
Our lease terms are: We offer multiple lease terms. (Please note that lease terms may vary, are subject to change without notice, and are based on availability. Inquire with property staff for complete details).
Dog Policy: Pet Restrictions: We welcome pets at our community. Deposits and fees may apply, please contact us for additional information. Dogs are allowed.
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Boston's Puritan and Company Has a Killer Antique Cocktail Glass Collection
Puritan & Company's antique aperitif glasses, which are gorgeously displayed on the bar (Credit: Josh Cole)
Cambridge's Puritan & Company is a restaurant that pays attention to detail. Whether it's purslane from chef
Will Gilson's family farm meticulously scattered on a plate, a swordfish belly that's been cured for days on end for a melt-in-your-mouth seafood pastrami, or that imposing 1920s cast-iron stove that greets customers upon their arrival, things at this farmhouse-inspired spot in Red Sox Nation just have a personal touch.
But one of the most beautiful details at Puritan & Company? The restaurant's stunning mismatched collection of antique crystal aperitif glasses.
"When I was a kid, my big family would always eat together at my grandparents' house," said beverage director
Josh Cole, "and there was always a hutch full of beautiful little glasses that were only brought out on a special occasion. And as a kid, looking at cool things you can't have sparks your interest."
So he started a collection of the gorgeously cut and etched antique glasses, all of which are proudly on display over the bar at Puritan & Company. And surprisingly, these beautiful cocktail paraphernalia are cheap, and relatively easy to come by.
Cole says that you can find them at almost any antique store, and that they usually go for about $20 for a half dozen. "I got three Waterford crystal glasses for under $20 once," he said. "If you tell the clerk what you're looking for, he or she will show you all the hidden corners where you can find some gems. There are so many, they practically give the crystal away."
The glasses are usually in great shape because most were displayed in a hutch, like Cole's grandparents' crystal, which came out only for a celebration or a death.
And if they break, he said, no big deal. "We're always picking up new glasses, so we just throw them in the dishwasher. If they chip, then they chip; you say goodbye to your favorites, then begin to hunt for new favorites." His collection consists of over 50 detailed glasses, most of which he picked up at antique stores in the little beach town of York, Maine. "I always reach for my favorite glass when a customer orders something special."
Cole serves aperitifs and digestif wines like sherry and vermouth in the glasses, which have a prominent spot on the restaurant's beer and wine list. "My grandmother used to serve things like cream sherry and Martini & Rossi in beautiful glasses like that," he said. "Here, we've swapped the bad booze for the good stuff, so those glasses can really shine."
How to Cook with Hay (It's Not Just for Horses!)
Five Steps to a Crazy-Awesome Cocktail Party
A Water Glass Cool Enough to Make You Forget About the Schnitzel
More Stuff We're Into


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We've been working on a new product for a few months. The product name is WatchTags and it is smart minituare sensors network for consumer market. We are planning to launch croudfunding campaign in August, 2013, stay tuned...
We have successfully completed work on the healthcare wellness system for our customer in Toronto, Canada. The system includes biometrics data collection, occasionally connected device client software for records management, and centralized server to process data and manage transactions. Work on this system was a great demonstration our team capabilities. We have designed, developed, manufactured, and integrated complete set of components including: embedded hardware, desktop application with interactive 3D visualization, web server and database application.
You can download demo version of our new 3D WPF controls here.
SPA, javascript, Microsoft .Net, WPF, Silverlight
Microsoft BizTalk Server, SQL Server


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translated and edited by Brett Larner
On the first day of the 53rd Kansai Jitsugyodan Track and Field Meet at the Amagasaki Memorial Track and Field Grounds in Hyogo Prefecture, Beijing Olympian Kayoko Fukushi (Team Wacoal) ran 33:13.83 to win her fourth 10000 m title at the meet after a two-year absence. Atsushi Igawa (Team Otsuka Seiyaku) won the men's 10000 m in 29:02.00.
The 10000 m was Fukushi's first race since December's National Jitsugyodan Women's Ekiden. Suffering from plantar fasciitis after the qualifying meet for the National Ekiden, Fukushi dropped out of planned participation in February's Rikuren-sponsored national training camp in New Zealand. She is now on the way back.
Six women took part in the Kansai Meet's 10000 m. The first 10000 m was a very slow 3:26, with the pace settling in to 80 seconds per lap thereafter. With 1000 m to go Fukushi took off, running the last kilometer in 2:56 to leave the rest ofthe field far behind. Afterwards she commented, "I'm not used to racing again yet. Whether I enjoy it or it kills me, racing feels strange. I think I'm back in pretty good shape and did what I could, but I still have some margin for improvement."
Friday, May 15, 2009
Fukushi Wins Kansai Jitsugyodan 10000 m in Comeback Race
Posted by Brett Larner at 11:26 PM
Labels: All-Japan Jitsugyodan Women`s Ekiden, Atsushi Igawa, comeback, Kansai Jitsugyodan Track and Field Championships, Kayoko Fukushi, Rikuren
1 comment:
I'm so glad to hear from Fukushi again. She was out of action for 8 months. She's nott gonna qualify running 33 minutes. At least 6 others japanese women ran faster than that.
- May 16, 2009 at 7:35 AM
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text: The Kennan Institute is pleased to announce a new series of workshops on Socially Sustainable Development in Russia. The objective of these workshops is to shed new light on the issue of Russian economic development, and the social consequences of that development. The Workshop Series is designed to serve as a forum in which junior scholars from a variety of disciplines discuss different aspects of research topics, share research findings, and provide policy recommendations. Participants in the series will explore the ways in which policymakers and practitioners can find mutually beneficial dialogue with academics. This workshop will be led by human geographer Michael Bradshaw, University of Leicester, U.K. and Chatham House, London, and will bring together a dozen U.S. researchers from various disciplines with recent field experience. The first workshop will take place in early 2009, and will serve as a forum for the participants to present their current research. Themes identified at the first workshop will serve as the basis for new or revised research to be completed by the second meeting in Fall 2009. Interested applicants should visit www.wilsoncenter.org/kennan for more information on how to apply.


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WAGES program gets men involved with their children
By Kenneth Fine
Published in News on July 18, 2010 1:50 AM
News-Argus/MICHAEL BETTS
Kendrick Exum, a graduate of WAGES Male Involvement Group Program, pushes his daughter Zaria, 1, on the swings at Herman Park during WAGES Day in the Park. The program provides men with GED training, budget counseling, support and parenting/mentoring skills.
News-Argus/MICHAEL BETTS
Nevaro Pitt, right, guides the feet of Victoria Royall, 6, as they participate in a human wheelbarrow race during the WAGES Male Involvement Program Day in the Park at Herman Park Saturday.
Her hands loosely grasping a piece of a long yellow rope, Markayla McKinney started walking toward a pair of black tennis shoes resting on the middle of a field at Herman Park. "Don't go past the shoes baby," a...
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Sony Press Conference LIVE at 4:00 Pacific/7:00 Eastern
In just two hours, you can come to GamingAngels to watch Sony's GDC 2010 press conference LIVE from San Francisco! We'll update with the news from the event both during and after it. Remember, the live stream starts at 4:00 Pacific (7:00 Eastern).
ffffff; display: block; color: #000000; font-weight: normal; font-size: 10px; text-decoration: underline; text-align: center;" target="_blank">Video clips at Ustream
Chat about the event here:By Tiffany Nevin in News No comments yet


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Thurmond To Discuss the Price of "Freedom"
Former Labor Chief Shares New Novel at Cyclorama
By A. Scott Walton Executive Editor | 6/18/2013, 11:11 a.m.
==Savannah was once a safe haven for those who sought to teach slaves and free Blacks to read; thus, "The Black Florence Nightingale", Susie King Taylor – who was an educator as well as a Civil War nurse, serves as the inspirational cover model for the book.
"The book is about the insatiable desire for freedom," Thurmond said. "And it dispels the myth that slaves were hapless victims. Where the opportunities presented themselves to improve their condition, they took advantage."
Do not miss any opportunity Thurmond offers to share his vast knowledge regarding how forced labor shaped and defines Georgia as we know it now. He shows reverence for the state's founders, pity for its victims and pathos for its plunderers who still shape the landscape nearly three centuries since it was founded.
Thurmond states with emphasis that lessons gleaned from the past are what shape our present and future where labor issues are concerned. Racial divisiveness only obscures the truth, as he sees it.
"One of the driving elements throughout human history has been the desire for cheap labor," he insists. "It overshadows every economic decision ever made, either directly or indirectly. That's why we have such intense discussions about outsourcing and illegal immigration today. That's why we have this economic crisis in America. We're addicted to cheap labor."
Thurmond's lecture is free and open to the public. For more information, visit: http://www.atlantacyclorama.org/, or call 404-658-7625.


text: Many of the jury questions were very negative about both Jodi and Dr. Samuels. Their questions showed that they were skeptical about Jodi's story and the doctor's conclusions. They don't trust Jodi and they don't seem to trust Dr. Samuels. They thought that he was "fond" of her. They see him as being biased.


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Recent Event Highlights: UCLA Student Savagely Attacked With Knife, UCLA Student Pleads Not Guilty in Stabbing Case, Instructors Rushed to Help UCLA Stabbing Victim, UCLA Student Stabbed At Young Hall, and 4 more...
Created by dipity
on Oct 8, 2009
Last updated: 11/05/10 at 04:19 AM
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Googlers are lucky to have among them some great luminaries of computer science, including VP and Chief Internet Evangelist Vint Cerf. If you dont know Vint, you can start by checking out his nearly 380000 mentions on Google, the pivotal roles hes played in developing the web, the significant honors he's received all over the world, and his nickname, father of the Internet. You can learn more by attending a rare tech talk by Vint, presented by the Greyglers*: Reimagining the Internet: If wed known then what we know now, what would we have done differently? Back in the Internet's design phase, Bob Kahn and I spent six months developing concepts and architecture and a year creating the TCP specification, but we didn't know that the idea would work. We concentrated on solving the problems we envisioned, such as networks that couldn't handle each other's packet lengths. Security against direct attacks and authentication of sources weren't high on the agenda. Now that we have spam, DDOS, viruses, and worms, we look back and think about what we might have done differently had we realized that we were creating a global infrastructure for the 21st century!
me jerking in my room its an update of my old video "in response" just some things thats changed
A UCLA student is pleading not guilty to a charge of attempted premeditated murder of a classmate whose throat was slashed during a chemistry lab. (Oct. 13)
Blood gushed from a student's neck at a UCLA lab as instructors struggled to stanch the wound. Her assailant was allegedly a classmate. The AP's John Mone reports. (Oct. 9)
A 20-year old female UCLA student was stabbed in the neck at approximately 12:20 PM on Thursday, October 8, 2009. The suspect, identified as 20-year old Damon Thompson, was arrested shortly after the incident. Thompson is being held on $1 million bail. As for the victim, she is being treated at Ronald Reagan UCLA Medical Center for multiple stab wounds. However, personal information about her has not been released yet.
Music video by Lee Ann Womack performing I Hope You Dance. Watch this video with lyrics at www.vevo.com (C) 2000 MCA Nashville
cli.gs Click The Link Above To Show Your Sympathy .


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Featured Golf News
Shaughnessy & the Canadian Open: What to Make of it All
The dust has settled after Shaughnessy Golf and Country Club's third Canadian Open (at its current location at least), and while the tournament was a spectacular success in many ways - great weather, a quality leaderboard and deserving winner, last-round excitement, great support from a prominent lead sponsor and a homegrown player almost pulling off the first Canadian victory in 57 years - a good number of the competitors probably left Vancouver with a bad taste in their mouths.
For four days and 72 holes (73 for eventual winner Sean O'Hair and Kris Blanks), the 76 players who made the 36-hole cut endured the sort of rigorous challenge seen more commonly at a U.S. Open. Indeed, many of the players insisted Shaughnessy's impossibly dense rough was considerably thicker than the rough at Congressional CC six weeks ago. "This is definitely not a case of players having short memories," said Rickie Fowler on Friday afternoon.
"The rough to the sides of the fairways is much tougher here than it was at the U.S. Open." Kevin Na agreed. "Thickest rough I've seen in two years."
The scoring average for the week (total of 461 rounds) was 72.45. The plus-4 cut tied for the third highest of the season on the PGA Tour, one stroke less against par than at the U.S. Open and two fewer than the Honda Classic. O'Hair's 4-under 276 was the joint fourth-highest winning total of the year, and second lowest in relation to Par - one more than Keegan Bradley's minus-3 in the HP Byron Nelson Classic.
Not surprisingly, the debate over whether or not the rough needed to be quite so severe raged on for most of the week. Some were happy to be playing a tournament where the carefree bomb-and-gougers got their comeuppances for reckless driving. "It's nice in this day and age, when the best guy doesn't win on a regular basis - it's usually the guy who putts his butt off that wins - to play a golf course where you know who is playing the best," said Woody Austin.
But many others said tournament organizers - the Royal Canadian Golf Association (RCGA) working in conjunction with the PGA Tour - had gone too far. Speaking to Toronto's Globe and Mail newspaper before the tournament started, Geoff Ogilvy said that the rough would not allow recovery shots and that if the intention was to protect par then the organizers had succeeded. The Australian, known for his thoughtful, well-informed musings on golf course architecture, added that the sort of golf this Shaughnessy set-up demanded was the kind that paid for his golf life, but didn't afford him much amusement. "I wish that one year we could forget about the commercial aspects and play 20 tournaments on the best courses in the world," he said before listing seven courses he'd like to take on with seven clubs, a blade putter and balata balls. "That stuff is fun."
For better or worse, Ogilvy's contention that golf should be fun isn't shared by many who run golf's biggest championships. Watching the best players in the world having to hack sideways back onto the fairway may get a little tedious after a while, but Scott Simmons, CEO of the RCGA, will tell you dealing with that adversity is a necessary part of championship golf.
"I know some of the players were unhappy, but I think we set the course up right," he says. "I think the course identified the best players, and I disagreed with some of the comments about the rough. I saw plenty of great shots played from off the fairway. It was a thinker's course, you had to play smart. You couldn't just bomb it as hard as you could, knowing you'd have a shot wherever your ball ended up."
Simmons adds that while he admits the fairways were narrow and the rough thick, the greens were receptive. "To have had rock-hard greens with that rough probably would have been too much," he says. "But they were relatively soft, which meant players could break 70 provided they struck the ball really well. The players should remember though, this was a national championship, the third-oldest national championship in the world, in fact.
"It therefore needs to be played on a course where good scores do not come easily. Players may not have fun necessarily, they will experience some misfortune," Simmons added. "But the player who deals with it best is usually the one who wins. The course was the same for everyone obviously, and for every bad lie or bad bounce they suffered, they got a good one."
Whichever side of the fence you fall on, you have to admit Simmons pleads a convincing case for championship golf and its need to test players' technique and mental strength to the limit. The question over how best to do that remains though.
Shaughnessy was designed by Arthur Vernon Macan in 1958. Five holes on the original layout possessed central fairway bunkers, which Macan admired very much for allowing better players to gain an advantage by hitting a good, but risky, shot to the correct side of the sand and leaving a much easier approach to the flag. And because his original greens had more slope in them, the integrity of the course was maintained without the need for such callous rough.
But Macan was working before the introduction of titanium drivers and urethane balls, of course. At less than 7,100 yards, today's Shaughnessy is just too short to threaten top professionals. Building new tees to add length, a move so many courses feel compelled to make, wasn't an option at Shaughnessy, so in order to prevent the Canadian Open champion walking off the 72nd green with a four-round total of 24-under-par or thereabouts, the committee responsible for the set-up decided the rough needed to possess the consistency of maple syrup and punish those whose drives wandered even a few inches off the short grass.
Michael Riste, Macan's biographer, says "Mac" would have been fairly happy with the set-up, but might have questioned the severity of the rough. "It was a little thick perhaps, but to be fair the area did get a lot of rain in the last couple of months," Riste says, adding that the club should at least consider putting the fairway bunkers back. "Why not? They would be unique in the Pacific Northwest, and add a strategic element that Macan would certainly appreciate."
Building new central fairway bunkers between 280 yards and 320 might be one way to rein in scores at Shaughnessy, and the approach used at the U.S. Open by the USGA's Mike Davis, who makes his first cut of rough significant but manageable and his second suitably hazardous, is another. A third option has been hammering at the door for many years but kept outside by rules-makers terrified to let it in for fear of how it might affect the sport.
The need for bifurcation is becoming all too apparent, however (actually, with Rules relating to clubface grooves now divided for amateurs and professionals, bifurcation is already happening to a degree). Splitting golfers into different groups - those who require every last piece of modern technology available to them, and professionals for whom today's course are woefully short and who need to give up their R11s and Pro-V1s - might be the only way to avoid clubs feeling the need (imagined) to continuously lengthen their courses.
This disastrous trend, which costs these courses and consequently those that play them an awful lot of money, might therefore be avoided. But we won't know if bifurcation is the answer to golf's growing problems until the USGA and R&A give it a go at least and introduce it wholesale (although it would, admittedly, be expensive, time-consuming, and probably very embarrassing to try it then reject it if it didn't work).
As for the Canadian Open, one wonders if the negative feedback the Shaughnessy set-up triggered might cause star players to give the tournament a miss in future. If they knew the RCGA's philosophy was to hinder good scoring with the use of penal rough it's possible players could strike the event from their schedules, thinking they had just played two major championship set-ups in recent weeks and didn't fancy another.
Asked if Shaughnessy's high difficulty rating would make it harder to attract top players back, No. 1-ranked Luke Donald thought for a moment before saying that, because the tournament rotated to different venues, it probably wouldn't have a lasting effect. The insinuation was clear though: if the Canadian Open was to be played at a Shaughnessy set up like this every year, the quality of the field would inevitably diminish.
Next year, the event goes to the Harry Colt-designed Hamilton Golf & Country Club south and west of Toronto. As one of the country's best courses, it will probably attract a good field. "I think for the most part, people enjoy the classic courses," Donald said. "And that's what brings us back."
The decision to take the championship to the nation's top courses was one of the first Simmons made after becoming CEO four years ago this week. "I said to the board we had to take the Open to Canada's best layouts - St. George's, Hamilton, Shaughnessy, Royal Montreal, etc.," he remembers. "We didn't have a title sponsor when I became CEO and the tournament was in serious jeopardy. So we needed to increase its prestige. No disrespect to Angus Glen and Glen Abbey at all, they are fine courses. But the classic venues give the event added significance."
Even so, taking the Open to Vancouver still presents the RCGA with logistical problems it doesn't face in Toronto. "Yes, it's the 21st Century," says Simmons, "but taking the Open to Vancouver is still a little tricky. The Open has a $25 million impact on the local economy, and is beamed into more than 100 million homes around the world, but it doesn't make a profit.
"It's a break-even event, and staging it in Vancouver is pretty costly. That said, the two Opens that have been played at Shaughnessy in recent years (2005 and 2011) have turned out very well, so I would hope we will be back there at least four more times before the club's lease on the property expires in 2032."
Simmons is quick to stress the Canadian Open doesn't exist to make a profit but to identify the national champion and, even more importantly, help grow the game in Canada. He points to the large number of young Canadians granted exemptions and issued invitations for this year's tournament.
Among them was Adam Hadwin, who was added to the field on July 5th. The 22-year-old Canadian Tour member from nearby Abbotsford, B.C., finished tied for fourth on 2-under 278, giving the home crowd something to celebrate after the disappointment of Mike Weir's withdrawal part-way through his second round.
"Adam thrilled all of Canada," says Simmons. "You saw Rickie Fowler's fans in their orange Puma outfits. Well, Adam became our Rickie Fowler at the weekend. Hopefully, it will be the breakthrough he needs. We want the tournament to be a springboard for our best young players. That's why we offered invitations to Adam, Matt Hill, Nick Taylor, Eugene Wong, etc. We have a responsibility to nurture young, Canadian talent."
The future of Canadian golf and the RBC Canadian Open appears bright. The country has never boasted such a large crop of gifted young players, and RBC's involvement has been huge. However, the immediate future of Shaughnessy, its A.V. Macan-designed course overlooking the mouth of the Fraser River is, at least, in the balance. The club has 21 years remaining at its current location before moving to Richmond, B.C.'s Greenacres course, which it purchased in 2006.
Scott Simmons seems sure the present course will host more Canadian Opens before the Musqueam Indian Band reclaims the land it has occupied for thousands of years. You have to wonder though, if the club is forced to maintain the sort of rough we saw last week, how many of the Tour's elite players will be there.
Tony Dear is an Englishman living in Bellingham, Wash. In the early 1990s he was a member of the Liverpool University golf team which played its home matches at Royal Liverpool GC. Easy access to Hoylake made it extremely difficult for him to focus on Politics, his chosen major. After leaving Liverpool, he worked as a golf instructor at a club just south of London where he also made a futile attempt at becoming a 'player.' He moved into writing when it became abundantly clear he had no business playing the game for a living. A one-time golf correspondent of the New York Sun, Tony is a member of the Golf Writers Association of America, the Pacific Northwest Golf Media Association and the Golf Travel Writers Association. He is a multi-award winning journalist, and edits his own web site at www.bellinghamgolfer.com.
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Mary Archebeque, an elderly woman who was reported missing early Monday from the Eaton area, was located about a half mile from her home by mid morning, authorities said.
Archebeque, 67, had left her family's home in east Eaton sometime after she went to bed around 10 p.m. Sunday.
She was discovered missing at about 2:30 a.m. Monday, according to a news release from the Weld County Sheriff's office. She suffers from dementia and was known to walk away from her home in the past.
The sheriff's office had been asking for the public's help in finding the elderly woman, who was located before 8 a.m.
She was transported to an area hospital and was being treated for injuries sustained after being in the single-digit conditions for an extended period of time.


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Edict of Restitution of Church property in Germany, for all property secularised since the Peace of Augsburg, 1555; to be restored to the Catholic Church. This affects the archbishoprics of Magdeburg and Bremen, 12 bishoprics and 120 religious houses. Calvinists, such as the Electors of Saxony and Brandenburg, who were not party. to. the Peace of Augsburg, are thus excluded from the religious settlement. The Edict of Restitution is rigorously enforced in the ensuing months by Wallenstein and the Catholic League.
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Editors. "Edict of Restitution against German Protestants". The Literary Encyclopedia. First published 01 January 2010
[http://www.litencyc.com/php/stopics.php?rec=true&UID=2157, accessed 29 September 2016.]


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James "Whitey" Bulger was been admonished by a judge at his racketeering trial after a prosecutor reported that Bulger used an expletive when calling a witness testifying against him a liar.
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