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CTOS and SARC Meet in London
|Posted by Julie Royster (juliecontent) on Dec 05 2008
|GIST In the News >>
Barbara Dore' (a member of GSI's board and our science committee) attended the CTOS meeting in London November 13-15 on behalf of GIST Support International. This news story highlights some of the new science findings Barbara gleaned at CTOS, which is the world's premier gathering of sarcoma experts. You can view the program listing at the CTOS website. Eventually CTOS will post all abstracts, plus slides from the oral presentations, on their site, but this may take a while. Barbara also attended the EORTC and SARC trial report meetings held prior to CTOS.
Highlights from the SARC Meeting
Fletcher on GIST Signaling
Jonathan Fletcher, MD of Dana-Farber gave a summary about GIST at the beginning of the SARC meeting entitled "Laboratory Investigation of Resistant GIST." Focusing on imatinib resistance, he reviewed which mutations are susceptible to treatment with sunitinib (exons 9 and 13) versus those that are also resistant to sunitinib (exon 17). He stressed that tumors can be heterogenous, showing different secondary mutations in different clones within the same tumor.
von Mehren on IGF signaling in GIST
Margaret von Mehren, MD of Fox-Chase Cancer Center gave a lecture entitled "New Approaches to GIST" during the SARC meeting. She summarized the recent findings from the lab of Andrew Godwin, PhD regarding expression and activity of insulin-like growth factor receptor 1 in wildtype GIST, both pediatric and adult. IGF signaling is involved in the high glucose metabolism that makes most GISTs light up on PET scans. Overexpression of IGF genes in cancer correlates with increased progression. In GIST, higher IGF1 expression corrrelates with higher mitotic index and larger tumor size. Because single agent therapy (such as imatinib) is not curative for GIST, combination therapies are needed. Fox-Chase researchers plant to determine the role of IGF-1R inhibition in therapy for GIST. Dr. von Mehren and Dr. Katherine Janeway of Dana-Farber will co-chair a new Phase II trial to open soon for wildtype GIST patients (SARC 015).
Trent on dasatinib trial for sarcomas including GIST
Jonathan Trent, MD PhD of MD Anderson Cancer Center discussed the SARC 009 trial of dasatinib for metastatic sarcoma that opened in May 2008. So far 22 GIST patients have enrolled who are all either resistant to imatinib or imatinib-intolerant. Some have previously taken sunitinib. The trial also includes many more patients with other sarcomas. A third of patients have needed a dose reduction due to adverse effects. It is too early yet to predict results, but dasatinib is hoped to have activity against primary and secondary mutations that are resistant to imatiniib. There may be a role for combining kinase inhibitors, such as imatinib + sunitinib, or imatinib + sorafenib. Other potential strategies for GIST include:
- HSP90 inhibitors
- HDAC inhibitors
- Broader spectrum KIT inhibitors with downstream targets including PI3 Kinase and AKT
- small interfering RNA to target PKCTheta and PI3K
- KIT degradation: HSP90 inhibitors, HDAC inhibitors, protease inhibitors
- KIT synthesis inhibition
- Flavopridol
- KIT-independent pathways BRAF and IGF-1R
Highlights from the CTOS Meeting
Drug Development and Trial Design
The one-hour Nina Axelrad Lecture was given by Paul Meyers, MD, who is vice-chair of the Department of Pediatric Oncology at Memorial Sloan Kettering Cancer Center. His topic was "Development of a New Drug: Lessons from clinical trials." Because the treatment of sarcomas with conventional agents (chemotherapy, radiotherapy) has shown little or no improvement in patient outcomes, the advent of targeted therapy is very hopeful. The way forward is possibly a combination of biological agents and chemotherapy. He discussed how clinical trial design is important in detecting the possible benefit from drugs. Some drugs are best used in an adjuvant setting, with minimal disease present (such as after tumor excision). The choice of the endpoints to measure - such as overall survival (OS) versus progression-free survival (PFS) affects how helpful the trial drug may appear. If the trial drug involves the activation of the immune system, and you want test if the agent is more effective on its own or in combination with a certain chemotherapy, then this is best detected in a Phase III combined trial. Dr. Meyers argued that it is not enough to capture PFS in Phase II trials, that it is important to continue to follow up those patients as long as it takes to get OS data by keeping the trial running. Regulators also prefer OS to PFS. Some of the physicians present regretted publishing Phase II data showing some patients progressed when if they had waited for Phase III data , then OS may have shown benefit - and low PFS in Phase II may prevent further trials.
Pediatric and Wildtype GIST
Dr. Su Young Kim, a pediatric oncologist at NIH, gave a poster presentation about the NIH clinics for pediatric and wildtype GIST. Barbara had her photo taken with him next to the NIH poster (below). You can see the poster at this link.
Christopher Garrett, MD of MD Anderson Cancer Center presented a poster entitled "Long term survival in a Phase III trial of Sunitinib in imatinib resistant/intolerant GIST with novel statistical analysis to account for crossover." This dealt with a re-analysis of the Phase III sunitinib trial to account statistically for the decrease in apparent efficacy of sunitinib due to the crossover to sunitinib by the patients who had shown progression in the placebo group. Interim analysis of this double blind, placebo controlled Phase III trial with crossover revealed a significant difference in overall survival (OS) between patients randomised to sunitinib vs placebo favouring sunitinib. However conventional statistical methods gave rise to biased estimates of treatment effect for mature OS data due to the crossover design. This reanalysis evaluated mature survival results using a novel statistical method to account for the effect of crossover on survival. It also included additional patients who had not yet been accrued in the interim analysis. Conclusion: The long term OS benefit provided by sunitinib (median 73.9 weeks) vs placebo (median 35.7 weeks by reanalysis) in this Phase III study was confirmed using RPSFT analysis.
Beatrice Seddon, MD of University College Hospital presented a poster updating survival and drug safety and side effects in the worldwide patients in the sunitinib treatment-use trial (providing Sutent to patients living where it is not yet approved for prescription). The most common non-hematologic grade 3 or 4 side effects were fatigue, hand-foot syndrome, hypertension, and diarrhea. 10% of patients developed hypothyroidism. Hematologic side effects included anemia, thrombocytopenia, and neutropenia. Hear problems were limited to less than 1% of patients. Median overall survival is longer in those patients who were intolerant of imatinib (median 97 weeks) than in those who developed imatinib resistance (median 60 weeks for primary resistance, 75 weeks for secondary resistance).
Paolo Casali, MD of the Instituto Nazionale Tumori in Milan presented a poster investigating how soon sunitinib might be started following stopping imatinib. In 6 patients who began taking Sutent 24 hours after the last dose if imatinib, side effects were comparable to patients who had a longer washout period. The investigators concluded that "sunitinib administration 24 hours after the lst dose of imatinib appeared to be safe and well tolerated."
Pfetin as a GIST Biomarker
Yoshiyuko Suehara, MD PhD made an oral presentation entitled "Pfetin as a Prognostic Biomarker of Gastrointestinal Stromal Tumors Revealed by Proteomics," co-authored by others from Tokyo, Japan. This talk was one of two Young Investigator Award lectures. This research group wanted to identify commonality among the proteins in GIST tumours with the worst outcomes. They used 'proteomics' to identify the proteins present in GISTs with the worst prognosis. From GIST cell proteins they identified 43 spots on gel electrophoresis which represented 25 gene products, and 8 of the 43 spots derived from Pftein, four of which were highly discriminatory for good and poor prognoses. Pfetin expression and tumour metastasis were inversely related. Immunohistochemistry of 210 GIST patients also showed that the 5 year metastasis free survial was 93.0% for pfetin-positive tumours, compared with 36.2% for pfetin-negative tumours. The authors hope that this finding may lead to a way to reduce GIST metastasis.
Radiation Treatment of GIST Metastases
From the Royal Marsden Hospital, J. Hurwitz et al (including Ian Judson, MD) presented a poster entitled "The Role of Radiotherapy in Metastatic GIST." Their aim was to assess the role of palliative radiotherapy for locally progressive and/or symptomatic metastatic GIST. Twelve patients were treated with radiation generally comprising 30 Gy in 10 treatments over 2 weeks. Sites treated included bone metastases, intra-abdominal or pelvic metastases, and the abdominal wall. Result: Radiation yielded effective, durable symptom control with minimal side effects, especially in the pelvis.
Proteasome Inhibition in GIST
Anette Duensing, MD of the University of Pittsburgh presented new findings about the potential of proteasome inhibition in GIST treatment. See a separate story about her work.
Last changed: Dec 05 2008 at 5:12 PMBack

subset: commoncrawl


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April 4, 2012
In addition to fiberglass, gelcoat, and upholstery, there's something else we measure every day at the Hurricane boat plant. It's morale. Because happy workers are motivated workers and motivated workers build the best boats in the industry. Look closely at this chart. You can see that right now, during our busiest time of year, morale is right at 100%. You'd think that having a full pipeline of orders that need to be shipped out might affect morale in less-than-positive way. But it doesn't. These are hard-working Americans that take pride in what they do. The busier, the better. Because they know where these boats are going. They know the boat they're working on is meant to be somewhere else. It's meant to be on the water. After all, is a boat really a boat unless it's on the water? And to take it a step further, can a boat truly reach its full potential unless a family like yours is laughing and splashing and making memories you will talk about for generations? Around here, we build every boat with that in mind. You could say that, for us, boat building is not so much a job as it is a calling. You see, our destiny is to create these amazing boats so you can create amazing memories. Why is morale so high around here? The way we see it, every boat that rolls out of the building is heading to its happy place. And since most of us are boaters, just like you, we understand what that means. For you AND the boat. Does fiberglass equal happiness? Around here, you better believe it.


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It seems some dealers aren't happy with the lack of representation from the mills. It wasn't so long ago that reps would have to get in line behind other reps to see a dealer. the rep served an important industry purpose — to tell the dealer that they had the most beautiful store in all of carpet land and that all his/her competitors were paying their bills late, had incompetent installers and that everyone wanted to be more like them. It was back scratching manipulation. Reps were masters at building-up dealers so that they'd also buy any display they might be selling that day. How could you not trust someone who is obviously brilliant; after all, they just told you that you managed the best, most important store in the United States; maybe the world.
And it worked.
We all knew that a change was coming. the recession hit and the new president Where have all the reps gone? Long time passing threatened to increase taxes on ultra-highpin stores. Consequently, revenues decreased dramatically, costs increased substantially, and the poor rep was no longer needed — a real blow to the egos of dealers who didn't get the same treatment from their spouses when they returned home without a paycheck. It is a universal truth that spouses are more intune with credit managers than anyone in the sales department.
The days of a "rep-an-hour" are gone. The only selling at your store during work hours ought to be done by you and your employees consulting with consumers or managing your employees who are consulting with consumers.
It's part of the brave new world that balances technology and vision. Vision means understanding where your store is going and planning for it at a couple shows each year. It may be Surfaces and Coverings, Atlanta Rug Market or your buying group. Regardless, it's not an everyday affair where you change your whim and floor depending upon the rep who visits you.
Trilateral Commission aside, the economy did not kill your rep. The relevance of reps diminished as the importance of samples and roll orders faded in favor of mill programs and technology. If you're a retailer, then you're already loyal to certain suppliers by default. the number of times a rep calls on you no longer directly impacts the revenue of their employer. Pleasantries and pastry no longer manifest purchase order numbers.
Your revenge is to use technology. I've got two ideas. The first is to download Talking Tom on your smart phone. You can slap him around and he'll grimace, and then he'll repeat whatever makes you feel good. It's just like the old days when reps visited regularly. The big difference is Talking Tom can't write fake credits claiming spots on the carpet. The second idea is to visit and register as a buyer at www.gimmil.com. It's the site that major floor covering buyers use to bid on overstock and B-grade products. It was even started by a major laminate company — although it covers products in many categories. All you have to do is register and start bidding. Christie's cum carpet, plus laminate, vinyl, hardwood, etc.
This is the new status quo. More changes are ahead, and they're coming at a faster pace. So throw away your fax machine and give up on QR Codes. Explore and find new ways to compete effectively. As the old cliché goes, "what got you here won't get you there." To be clear, Amazon-esque companies are coming-soon to the floor covering industry. They are displacing jobs and some very nice people. Prepare now; do not let them eliminate you.


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Official WHITE/YELLOW Tea Vendor Guide. Let's see what happens with this wild and crazy idea.
Your input as well as your nominations are welcomed. See viewtopic.php?f=60&t=11926 for guidelines for nominating as well as minimum vendor requirements, then post your nomination in this topic.
After posting your nomination(s), please PM me a link for each one!
Once nominated, I will endeavor to post the Vendor Topic along with a link below within 24 hours.
The approved nominations so far, alphabetically:
Dragon Tea House
Harney & Sons
Jing Tea Shop
Nominations under consideration (some may require a second from a qualifying member):
The Tea Gallery
Nothing But Tea
OK, let the nominations continue!


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Release date: 10/14/2013
Raleigh: Food banks across North Carolina will get $2 million in new grants to help fight hunger, Attorney General Roy Cooper announced Monday.
The money comes at a time when the state's food banks are working harder than ever to help needy families. Approximately one in five North Carolinians lack access to enough food to eat, including more than one in four children under the age of five.
"Food banks are a lifeline for many people in our state, and they need our support," Cooper said. "We're investing in our food banks to help struggling families and encourage others to get involved by donating or volunteering in their local communities."
A total of $2 million in grants will be distributed to food banks statewide through the Food Bank of Eastern and Central North Carolina. The funds come from food and pharmaceutical consumer settlements achieved by Cooper's office.
Last year, North Carolina's food banks distributed nearly 130 million pounds of nutritious food to people in need and the need is growing. Approximately 2 million North Carolinians sought help from a food bank last year, according to the NC Association of Feeding America Food Banks. The state's food banks partner with more than 2,700 agencies such as food pantries, soup kitchens, food delivery programs, Meals-On-Wheels, and feeding programs for seniors, children and families.
Cooper previously awarded $741,220 to the state's food banks in 2011 as part of a price fixing settlement with major vitamin manufacturers and $100,000 to the state's food banks in 2004 as part of a settlement with Salton, Inc.
Media contacts: Noelle Talley (919) 716-6413


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Topic: Joe's on Carmine St. (Read 38909 times)
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Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #100 on:
July 04, 2013, 04:51:53 PM »
I had already written a long reply explaining everything in detail and then my computer crashed erasing all of it, so for sake of time Ill bullet point it.
Theres another good Mexican brand that makes pizza ovens, and they seem more potent than the San-Son
Their ovens reach 665F
Internal oven chamber dimensions: 1.3m wide x 0.27m tall x 0.92m deep
Made completely out of stainless steel
Has 4 U-type burners
Perimetral high temperature gasket
Weighs 320 kg
BTU/hr: 120,000
LP Gas consumption m3/hr: 1.088
Their factory is in the city half an hour away, so I got an appointment for Friday of next week. This is all the info I can get without actually going to see it. Let me know if anything looks terrible enough as to cancel or pospone my appointment. Website link is at the bottom, the Pizza model is the larger one and the Pizzino is the smaller. The only difference in interior measurements for the smaller Pizzino is that instead of being 0.92m deep, its only 0.48m deep. Width and heigh is the same. The smaller oven is obviously less practical for volume but its still at 100,000 BTUs per hour which could maybe be beneficial? The large oven costs about $3,000 with delivery and the smaller one costs just a little under $2,000.
Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #101 on:
July 04, 2013, 05:27:04 PM »
I didnt know Sbarro had filed for bankruptcy, I read their Wikipedia page and also didnt know that they are originally from NY. I guess you could categorize them as being in the highest NY Style TF bracket, although Im almost certain their crust in Mexico is thicker than the US locations. As far as the mall location being busier than Dominos that makes sense to me. As I have said before: people in general do not like Dominos in Mexico. They order it because its dirt cheap, filling and will be at your doorstep in under 30 minutes. All the mall locations Ive seen are usually pretty slow, because people have other options. If theyre already out of the house and have a better option, even if it is a little more expensive, it appears that most of the time people pick something else to eat. But this is all just my personal opinion. *Im nowhere near your expertise of being able to tell what percent of salt is in a crust simply by trying it haha.
Thats great that you get down to Mexico so often, you certainly travel around the country more than I do. The fact that everyone in your family speaks Spanish certainly has its advantages. One way or another this is a third world country and that means everybody is hustling like crazy to make ends meet, which usually means trying to take advantage of paying customers, especially tourists. The growing trend in pizza consumption seems apparent to me too, pizza is something that plays exactly into Mexican culture when it comes to food: carb base, cheese, sauce (salsa) and meat. 90% of the most consumed food items in Mexico contain those 4 ingredients and pizza (along with hamburgers) is the easiest international cuisine dish for people to understand. If I had to bet, Id say you could start a very successful pizzeria chain with ANY style of pizza in Mexico and have it work as long as you were using quality ingredients and understood the very, very sensitive price point issues. Hopefully people will consider my Pizza Making Forum Pies a better option than Sbarros, Dominos or anyone else for that matter.
Last Edit: July 04, 2013, 05:29:13 PM by paulo.vllrr
Lifetime Member
Global Moderator
Posts: 25629
Location: Texas
Always learning
Re: Joe's on Carmine St.
Reply #102 on:
July 04, 2013, 06:20:09 PM »
Sbarro makes a 17" pizza (it used to be 18") and the thickness factor is, indeed, on the high side for a NY style. From a thickness factor standpoint, I am reminded of the many "Ray's" pizzas that are sold in the U.S. As such, they are often viewed as chain NY style pizza, not the kind of pizza you plan to make. One of the big problems that Sbarro's has outside of the U.S. is finding reliable sources of ingredients, including flour and mozzarella cheese, at reasonable prices. And you can't have just one source. You need a second, or even third source, if the primary source can't deliver for some reason.
Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #103 on:
July 05, 2013, 01:55:33 AM »
Heres this weeks test results. First two pics are dough off the hook, third is from the bottom in a glass container, at least that's what I understood you wanted. Fourth is after balling, fifth is 7 hours before baking.
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Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #104 on:
July 05, 2013, 01:59:34 AM »
First is after reball and second is after 2 ½ hours room temp rise. Last pic is the back of my oven, the bottom deflector is about ½ inch away from the back and the hearth is about ¾-1 inch away from the back of the oven. Dough temps are all nearly identical to last weeks, but I have them all if you need them.
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Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #105 on:
July 05, 2013, 02:47:05 AM »
Oven Temps after 1:45 preheat
hearth center: 608F
hearth edge: 596F
bottom of tile ceiling center: 605F
bottom of tile ceiling edge: 569F
top of tile ceiling edge: 518F
thermostat temp: 482F
oven ceiling center: 500F
oven ceiling edge: 502F
Wow, 608 in an oven not meant to go over 485 that's crazy. It may be very normal to some people here but personally I didn't know this was possible. Onto the pies!
Both 14 inches, TF 0.075 5 minute bake time
First pizza: fresh mozz, grana padano. Excellent browning, it got a little burnt on one side and had a few pale spots on the other but that was my own fault for forgetting to rotate (sorry, had already been working 14 hours straight). The top browning was very, very good in my opinion and the undercrust also looked quite nice. The crust tasted wonderful, great flavor. It had some good NY chewiness going on but just the same as last time, the outermost part of the crust was still crunchy. Definitely not as much as last week's, but it was still there.
I pushed the rim out as much as I possibly could, I had about 1/2 inch of bare rim and even with that I still got an enormous crust! Nice oven spring also, as far as taste DEFINITELY my best crust so far but that crunchiness has gotta go. I'm a little embarrased to admit that I honestly don't remember how much a NY street style slice should flop when picked up, out of everything that I made a tastebud-mental note to remember last time I was up, that's the one thing I never thought about. So I don't really have an opinion on that, nevertheless here's the picture.
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Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #106 on:
July 05, 2013, 03:22:45 AM »
Second pie, prosciutto di parma. I didnt take all the readings the second time, but I did take hearth center which was 572F. That is quite a drop and this was already after 15 minutes. After seeing that I thought that the other temps were probably a bit irrelevant, but if you need me to get all of them before every pie that goes in, no problem. I rotated (opened door, slid out pie, rotated 180 degrees, then put back in) this pie at 2:30 then put back in for another 2:30.
As you can see I had some trouble with the shape, I forgot to put flour on the peel which made it very difficult to slide the pizza off into the oven. The shape stretched the dough way too thin in some parts but even with that I got some pretty nice top browning on the crust. Although, again the crunch was back and this time with a vengeance. I dont know if it was the shape or what but this felt much crunchier then the first, even though it was baked for the same amount of time in a slightly cooler oven. Could be just me though.
In the fourth picture you can very clearly see the different layers in the crust. Does the dark brown bottom part look too thick to you? Im comparing it to a bunch of side shots I have from my favorite NY pizzerias and Im not seeing that thick of a brown bottom on any of the places that have TF's similar to my 0.075. Undercrust was good, but didnt have any small black spots like the first.
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Last Edit: July 05, 2013, 03:31:40 AM by paulo.vllrr
Re: Joe's on Carmine St.
Reply #107 on:
July 06, 2013, 07:49:24 PM »
First topic. The oven.
Basically, on paper, the Coriat is the second most powerful gas oven I've ever come across and the most powerful oven on the market today.
Blodgett 1000 (vintage): 68 btu/sq. inch
Coriat: 65 btu/sq. inch
Marsal MB: 55 btu/sq. inch
san son ZPRZ oven: 30 btu/sq. inch
That brings a very big smile to my face, since an underpowered burner is very difficult to work around.
There are other considerations, but, before I get into those, I think it will be helpful for you, as you look at these ovens, to fully comprehend the thermodynamics involved.
Warning: This is going to get a bit scholastic (and, yes, there will be homework, and yes, you will be tested
Water and air flow very similarly. This is why cars are tested for aerodynamics by placing them in flowing water with dye to see what elements are creating drag. It's easy to think of a gas oven as a box filled with hot air, but, in reality, it's a box with holes at the bottom and top, with heated air flowing upward and out.
In order to understand the flow of heated air in both the oven you're buying and your home oven, here's an example.
Imagine that all elements of your home oven are glued in place. Now, flip the oven so top is bottom, bottom is top. In the chamber where the burner is, start pouring water. The water will
1. pour into the main oven chamber through the slits
2. hit your bottom deflector
3. flow laterally/to the edges of that deflector
4. pour down to the tile ceiling
5. collect on the ceiling
6. flow through the gap to the secondary ceiling (metal pan)
7. flow around the secondary ceiling to the top of the oven
8. leave the oven through the top vent
It's a bit of of an oversimplification, but, When upright, heat flows in the identical fashion as the water in this example. Once you can visualize the heat flowing around the bottom deflector, and, to a very large extent, bypassing the quarry tiles, you can understand what to look for in relation to deflection in a commercial oven.
In a commercial oven, if you have the burner directly blasting the bottom of the stones, just like the bottom of your pizza burned with quarry tiles directly over the heat, the stones will get comparatively hotter than the ceiling and your undercrusts will bake too quickly as well. Your pan on the bottom- the deflector, that's what you're looking for in a commercial oven. Out of every element, that's the most important because it decides the difference between evenly and unevenly baked pizza.
I bring this up because the Coriat oven has no deflection.You can see when they lift up the stones, it's a straight path to the burner.
coriat burner.jpg
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Re: Joe's on Carmine St.
Reply #108 on:
July 06, 2013, 07:51:15 PM »
Now, this is not necessarily a deal breaker. If given the choice between a woefully underpowered oven (san son) and an oven with btus to spare, but with deflection issues, I'm going with the btus. Swapping out burners is close to impossible, while adding a deflector might not be all that difficult.
Here's the homework
Watch the end segment (36:55 on) of this video a few times:
This gives you a really good perspective of how the Marsal handles deflection
In the screen shot below, I've outline elements that I'm calling the 'baffle' and the 'deflector'. The baffle is just a piece of metal that creates an air channel up the side wall (there is a baffle on both sides). The deflector is a shallow metal box that sits between the burner and the stone. They've removed all but one of the deflectors so you can see the burner and they've also removed a metal plate that sits on the deflectors that the stones sit on.
Your home oven doesn't have baffles, but it matches up with the bottom deflector in the same manner. Yours is metal, then air gap, then stone. Marsal's is metal, air gap, metal, then stone- which, as far as thermodynamics goes, is pretty much the same thing (the air gap is the critical component).
As you look at the Coriat (or the San Son), you're going to want to see how the hot air bypasses the stone, and, if it doesn't bypass the stone, you want to start thinking about how you might fashion your own homegrown deflection. Something as simple as a piece of sheet metal and a few steel washers for the stones to sit on (and create an air gap), might do the trick, but it will most likely be a bit more involved. A home oven can work fine without baffles, but I think you'll want baffles in a commercial oven.
marsal deflection cropped.jpg
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marsal thermodynamics.jpg
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Last Edit: July 06, 2013, 07:53:51 PM by scott123
Re: Joe's on Carmine St.
Reply #109 on:
July 06, 2013, 08:08:53 PM »
So, basically, long story short, the information to get from Coriat is basically the same photos/info that I recommended getting from San Son. The Coriat advertising is giving us some photos, but bigger, clearer photos would go a long way in determining what's going on.
Also, speaking of the Coriat advertising, from the photo below, it looks like there might be a baffle (black object). It's hard to tell by the photo, though. You definitely want a closeup of that.
Lastly, looking at the photo of the inside of the marsal, I am reminded of their brick ceiling. As you considering mods, you should be considering a firebrick ceiling as well, since it's highly unlikely any of these ovens will come with one. Since the ceilings probably won't support weight, you'll most likely need to create a u shaped frame that sits on the floor and elevates the brick ceiling.
It probably wouldn't hurt to bring photos with you of the brick ceiling, the baffle and deflection and talk to Coriat about customization.
possible baffle.jpg
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Last Edit: July 06, 2013, 08:13:31 PM by scott123
Re: Joe's on Carmine St.
Reply #110 on:
July 08, 2013, 07:08:36 AM »
Ill take it from your tomato post that you believe these to be one of my better options, if I choose the canned tomato route?
My eye caught Cirio for two reasons. 1. They seemed to get good reviews from others 2. The aseptic packed (boxed) Cirio chopped tomatoes look a lot like they could be an equivalent to our crushed tomatoes (made from a riper tomato than whole tomatoes). Can you get your hands on the boxed version?
I dont have a real answer for how cheap I can get ripe plum tomatoes, or if theyre available year round.
I would definitely put the time in investigating this, as I'm relatively certain that this should give you both the highest quality sauce at the lowest price point.
67% hydration, 3% oil, everything else the same. Its already in the fridge cold fermenting.
Next, 68%. 2% oil. I'll talk about flop and crunchiness in my next post.
The texture of the crust after it cools does get pretty tough, and definitely doesnt taste too good. I agree with trying out the softer flour, what protein percentage do you recommend I shoot for?
First, I want to see what 68% water does, then we'll start dialing down the protein level by blending with a weaker flour.
The bottom deflector is 1 inch from the back wall and just about 2 inches from the sides, on either side. Does that sound good or should I get a pan thats larger?
That's fine.
Thanks for the tips in the last paragraph about baking, Ill keep them in mind. Ill also give doming a shot tomorrow, which I had completely forgotten about it.
You only need to dome if the bottom is baking faster than the top, which I don't think you're seeing presently.
And lastly, I've been curious for awhile now: do you own a pizzeria(s) or do you just do this as a hobby?
Thank you for your kind words. I'm a life long New Yorker (sixth borough), who, over the course of around 25 years, went from being an insatiable pizza consumer to, within about the last 10 years, a complete and all consuming obsessive. Within the last two years, I've begun consulting professionally and have a few successful clients.
If I remember correctly, I owe you a couple pictures of my ovens steam vent, here you go
I think your oven setup is in good shape, but, if you want to take it a bit further, you can insulate the probe. If you look at the vent picture, you'll see that the probe is clipped in place. It's not that hard to unclip it. Once unclipped, you can wrap it in high temp insulation, wrap that in foil and then rest it on your second ceiling (top metal pan). Obtaining high temp insulation is no easy task- at least not a small amount of it. Traditional fiberglass insulation has binders in it that will produce acrid smoke in the oven. Rock wool is supposed to be suitable, but I've seen rock wool with binders as well.
Some brands of the fiberglass pipe insulation is binder free, and, if you peel the paper off, might work
It's not very pliable, though, so you'd want to get it for the smallest diameter pipe possible. Loose fill blown in insulation can be binder free and also might work. Perhaps, rather than placing the probe in the bigger hole you can tuck in in the wall of the insulation.
If you live anywhere near a ceramics supplier, they might have a small quantity of something that could be suitable. You just need enough to give you a 1/2" to 1" diameter around the probe.
Re: Joe's on Carmine St.
Reply #111 on:
July 08, 2013, 08:24:14 AM »
First two pics are dough off the hook, third is from the bottom in a glass container, at least that's what I understood you wanted.
Actually, I wanted a shot of the bottom of the glass container right before stretching. That's the shot that tells you if the yeast quantity is correct and if the dough is properly fermented.
Oven Temps after 1:45 preheat
... ...
oven ceiling edge: 502F
Let's see what 2 hours brings you. Your gas bill might be a bit higher, but, based on the thermostat temp of 480, I think we can push this a bit more.
I'm curious, can the lower deflector be safely removed after pre-heating?
Also, from here on out, don't worry about edge temps, just center temps/probe temps. (hearth center, ceiling center, secondary ceiling center, probe temp, oven ceiling temp)
Wow, 608 in an oven not meant to go over 485 that's crazy. It may be very normal to some people here but personally I didn't know this was possible.
The beauty of science
If you have an understanding of how hot air behaves, you can do a lot with it.
It had some good NY chewiness going on but just the same as last time, the outermost part of the crust was still crunchy. Definitely not as much as last week's, but it was still there.
Throughout this process we've celebrated plenty of victories and I expect to celebrate many more, but, in the midst of all our positive developments, this is one development that concerns me. I don't think it's insurmountable, but... from the flop photo, it appears you're getting a huge amount of flop (more than typical), so we can't really push the hydration that much higher to fight the crunchiness in the rim. We're going to increase the hydration, work on the stretch (see below) and, hopefully, with a 2 hour pre-heat, decrease the bake time a bit further and then proceed from there. This crunchiness might be related to elevation or maybe it's a flour thing. We'll see.
How much crunch are you getting at the tip? None, right?
Try one pizza with the oven off- maybe the last pie.
You're reballing later in the fermentation, right? For now, get rid of that. I think, with a little less oven spring, the denser dough might not end up so crunchy on the rim. Maybe.
I pushed the rim out as much as I possibly could, I had about 1/2 inch of bare rim and even with that I still got an enormous crust!
Don't be afraid to push out an incredibly small rim. As long as you don't press the very edge, you're good, but you can go all the way to 1/16" from the edge. Your present rim size correlates with a lot of the NY style pizzas found on the forum, but it bears no resemblance to Joe's.
The big rim exacerbates a dough distribution issue. Too much dough in the rim, too much dough in the near rim area and not enough dough on the tip. It's not easy to achieve but NY should have a very slight rim and then a flat, even thickness crust on the entirely of the non rim area of the pie.
Mastering the edge stretch seems to be the most difficult aspect of NY style for pizza makers to achieve, and, from an aesthetics perspective, it's the most important. Take a look at
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There's no more effective way, imo, to ensure that the thickness at the tip is identical to the thickness close to the rim.
Another way to ensure that the tip doesn't thin is, as you're finger pressing, leave a little mound of dough in the center. You won't always need this mound, but, for now, it's a good insurance policy.
It's not a huge priority, but, if possible, could you start taking photos of the final pizzas in daylight? It helps to bring out the true colors of the pie. It's less for me and more for PR purposes. You're at a point where photos taken in daylight will get you more oohs and ahs, and, while you might not end up having a huge international clientele, good press, where ever it occurs, is always a plus, even in these preliminary stages. Don't worry about daylight shots for dough or anything else, just the final pie. And, like I said, only if possible. If you're baking at night, that's obviously not an option.
Also, speaking of aesthetics, let's talk saucing. There's a little leeway when it comes to sauce placement, but, generally speaking, sauce should never be on the rim. Sauce should be spread to about 1/2" in from the rim and then cheese 1/2" in from there. It's also a good habit to spread a tiny bit more sauce to the near rim area than to the center of the pie. What are you using to spread the sauce?
The crunchy rim is a bit of a mystery, and, I think, as you move forward, the improvements aren't going to be quite as dramatic, but I'm confident that, as you continue on, the pies will only get better and better. It's all coming together.
Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #112 on:
July 10, 2013, 03:02:25 AM »
Ovens: The more scholastic it gets, the better hehe. Your educational posts save me many, many hours of scouring tidbits of info throughout the forum and the internet in general. So anything you have the time and desire to post, Im more than happy to read!
Understanding how different pizza ovens work has been on my list of things to do for awhile. Although Ive been reading about it sporadically over the past 10 months tonight I took a good few hours to finally learn as much as possible in that time frame. Between the food tech video, your brilliantly simple explanation and lots of other videos/google searches, I think I could accurately describe how different kinds of pizza ovens work without having to look at notes. I also went through Marsal & Sons website for the fourth time to really understand what theyre doing different. For now, lets say that the Coriat or something similar is all Im going to have access to. But that doesnt mean Im not going to do everything I can to get a M&S oven down here. Those ovens, as friends from my childhood would say, are pimp.
I believe I understood everything you said about the Coriat oven. It has BTUs to spare, would have to be modified with deflection (and an air gap) between the burners and stones, would need to have a baffle (which it may already have) and lastly, that I should find a way to install a 1 1/2 inch arched fire brick ceiling and rear chamber. A suggestion of my own (which Im obviously not sure of) would be to replace whatever second rate stones that surely come with the oven, with 2 inch thick Fibrament. Does that last bit sound about right?
Ill get as much info and pictures as I possibly can on Friday. Ive already requested for there to be a technician or company engineer present so as to answer the many questions Ill be taking to them, as well as to discuss possible modifications to the oven. Lets see how much I can find out.
Tomatoes: I havent seen the boxed Cirio chopped tomatoes anywhere. Im looking for a way to contact their Mexican importers but the information is nowhere to be found. I wrote to Cirio HQ directly to see whos bringing them.
68% oil, 2% oil, no reball, and no doming necessary with my current bake observations, check. Also, only take temps you mentioned.
Ill see what I can do about insulating the probe, Ill make sure that in the next couple of weeks I have something figured out.
Ill get the glass container picture this Thursday. 2 hour pre-heat it is, my gas bill has gone up but Im inching towards NY style pizza in Mexico City so a couple hundred dollars of gas is a small price to pay. Im not sure how easy it would be to remove the lower deflector with the oven at that temperature, but Ill give it a shot. What would be the benefit of this? Something along the lines of heating up the UQTs a bit more right before/while baking as to achieve a browner undercrust?
Nope, no crunch at the tip. Ill give a pie a try with the oven off.
I am very aware that my dough stretching technique is faulty at best. I had already seen some of these videos but I think its time for me to start setting aside another night of the week for just dough stretching. Ive still only stretched about 100 pies in my entire life and that is nowhere near enough to get very good at it. Ill study those videos as precisely as possible and start having dough-stretching nights.
I spread sauce with the worlds most annoying spoon, Ill get a decent pizza sauce ladle as soon as I can, would you recommend a flat bottomed spoodle or a regular curved bottom ladle?
I always bake at night, I run another business that usually keeps me busy Monday to Friday from 9 am till 10pm. And weekends are the only time when I can thoroughly study other businesses and read about actually managing a full service restaurant. What I can do, though, is ask my photographer friends to help me out with some sort of setup to get better looking pictures.
I agree that the crunchy rim is quite a mystery, I went from limp lifeless crusts to super-almost cracker-crunchy rims in about two pizza trials. But I also agree that each week there are improvements and that were slowly getting closer.
And lastly, its great that you use the word obsessive to describe your relationship with pizza. I honestly dont think anyone can make life-altering pies (whatever style they choose) without taking it to that level. Ill make sure to make it worth your while and get myself on the successful list of the people youve helped, even if I have to burn down my kitchen in the process
Last Edit: July 10, 2013, 12:44:54 PM by paulo.vllrr
Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #113 on:
July 12, 2013, 02:27:55 AM »
Ok so theres good news and bad. Good is that the bottom hearth hit 620F after the 2 hour preheat. Other temps were 616 for the bottom of the ceiling, 570 for top of the ceiling, 505 for thermostat and 518 for oven ceiling. The other good news is that I finally pushed out a rim that didnt look like a doughnut.
The bad new is everything else
First of all, the dough was impossible to work with. It was like trying to shape a bowl of soup, it was extremely wet and anytime I tried to do anything with it either just stuck or stretched uncontrollably. I attempted some of the techniques I saw in the videos but couldnt do anything, when I picked up the balls to stretch they just shot down as if they had weights. Heres plenty of pictures of the dough: off the hook, right after balling, right before baking top, bottom and side.
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Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #114 on:
July 12, 2013, 02:57:33 AM »
And from there it got even worse. I tried to rotate the first pie after 2 minutes, but between the dough still being a little raw underneath and me using a wooden peel (my metal peel mod still isnt finished), the results were grim. 20% of the pizza got stuck on the hearth after 1 minute of fishing the pizza out, and the bit that was left behind charred up and smoked my entire house haha. I had the oven door open for another full minute while I scraped the charred bits off with a metal spatula, which obviously meant losing a LOT of heat for pie #2.
The second pie went in and I had to leave it in 6 minutes just to get it barely cooked, I didnt bother with pics or temps of the second. The first pie baked for "5" minutes but between all the chaos of it falling apart during the rotation and the time it took me to fish it out, Id say 6 - 6 1/2 minutes would be a good guess of actual bake time. Good flavor and very little (as in almost none) crunchiness. But because of the extended bake time, it was like eating a leather belt. Extremely chewy and literally difficult to eat, but the fact that there was no crunch intrigued me.
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Last Edit: July 12, 2013, 03:30:41 AM by paulo.vllrr
Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #115 on:
July 14, 2013, 01:14:55 PM »
Heres as much information as I could get on the Coriat oven. Unfortunately, some of my questions were a complete mystery to everyone at the factory, including the director of operations. They also didnt have an oven that I could actually see on the inside, so the pictures are all from a store I tracked down that had one of their ovens on display. A lot of the information is incomplete, its because no one could (or wanted) to answer, but I was at the factory for 2 ½ hours and at the store for another hour and did my absolute best to get as much as possible. Measurements are in inches.
- Interior Dimensions of the oven: 51.5 wide x 19.75 deep x 10.6 tall
- The hearth is made out of ceramic, it looks like fire brick to me but Im not sure. Dimensions are 19 long x 13 wide by 1 thick. There are 3 slabs this size inside the oven.
- The oven is made almost entirely out of 430 gauge stainless steel. This includes the walls, oven door, back wall and roof. From what I could measure everything I just mentioned was 2 inches thick. I could not get the info on what was going on inside the walls, roof etc. Simply because of the weight of the oven, I know that theyre not solid 2 inch plates of steel. But whether or not theres air or something else inside remains a mystery. Ill keep trying to get this info.
- No one could tell me whether or not the door was insulated inside. But, in the first picture you can see a kind of fiberglass tubing material that is used to seal the door. The picture is from one of their kitchen range ovens, even though the actual pizza oven didnt have it. I was assured that the pizza oven I bought would have it.
- No one knew the weight of the oven floor, and the store did not let me weigh it. But I do a lot of lifting and could tell that each of the three slabs weighed about between 16-20 pounds.
There are no deflectors in the oven whatsoever, although the engineer who designs the ovens told me that in about two months they are coming out with a new model that apparently does. He didnt have real pictures, just a render to show me. I did my best to save a mental image, Ill draw it and scan it to give you some idea. It does however come with baffles on both sides that are controlled by two knobs on the outer part of the oven; you can see them in the pictures. They will NOT make any modifications whatsoever to their ovens.
I took well over a hundred pictures and made of a selection of the most relevant. Each picture is appropriately named, instead of listing them as I usually do.
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Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #116 on:
July 14, 2013, 01:31:53 PM »
more pics
back and ceiling.JPG
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Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #117 on:
July 14, 2013, 01:38:12 PM »
oven exterior + baffle controls.JPG
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oven roof exterior.JPG
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oven interior.JPG
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Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #118 on:
July 14, 2013, 01:44:07 PM »
hearth pics
oven interior hearth removed.JPG
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hearth slab.JPG
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hearth slab top.JPG
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hearth side.JPG
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hearth slabs removed.JPG
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Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #119 on:
July 14, 2013, 01:53:08 PM »
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Registered User
Posts: 62
Location: Mexico City
Re: Joe's on Carmine St.
Reply #120 on:
July 14, 2013, 02:00:46 PM »
last pics
burners side.JPG
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Re: Joe's on Carmine St.
Reply #121 on:
July 19, 2013, 09:44:41 AM »
I believe I understood everything you said about the Coriat oven. It has BTUs to spare, would have to be modified with deflection (and an air gap) between the burners and stones, would need to have a baffle (which it may already have) and lastly, that I should find a way to install a 1 1/2 inch arched fire brick ceiling and rear chamber. A suggestion of my own (which Im obviously not sure of) would be to replace whatever second rate stones that surely come with the oven, with 2 inch thick Fibrament. Does that last bit sound about right?
That's pretty much right, except for the stone replacement. While this forum has seen some members get stones that are powdery from insufficient firing, there really aren't 'first rate' and 'second rate' stones. It's more 'stones that work in a particular setting' and 'stones that don't work.' I would wait and see what kind of stones you get before going with fibrament.
Im not sure how easy it would be to remove the lower deflector with the oven at that temperature, but Ill give it a shot. What would be the benefit of this? Something along the lines of heating up the UQTs a bit more right before/while baking as to achieve a browner undercrust?
The deflector drives more heat to the ceiling during the pre-heat, but, after the pre-heat, if you could remove it, you might be able to improve the between pie recovery, since the tiles will be in the direct line of fire and heat up quickly. It's not a big deal if you can't remove the deflector- just something to consider.
I spread sauce with the worlds most annoying spoon, Ill get a decent pizza sauce ladle as soon as I can, would you recommend a flat bottomed spoodle or a regular curved bottom ladle?
A spoodle:
Re; the last bake. Failures can be educational
The pre-heat numbers are especially encouraging. Next batch, add back the re-ball and let's see how it impacts manageability.
Re: Joe's on Carmine St.
Reply #122 on:
July 19, 2013, 10:41:57 AM »
The oven
What I Like
All that stainless is sexy
I like the burner shape, number and distribution- very even
The baffles (while not really high enough) can be adjusted for top/bottom heat balance
Deflection is in the works
What I Don't Like
(but should be able to be resolved)
The channel formed by the baffle doesn't extend into the main oven chamber/up the side wall (this can be resolved with an insert)
I'm 99% certain that this oven has no insulation (based on the fact you can see through the holes in the back wall to the outside of the oven)
1" thick hearth (can be replaced with 2")
There's a metal strip sitting on the stones (see photo below). That strip doesn't sit on top of the stones when they're in place, right?
The Potential Dealbreaker
This oven has no central ceiling vent. The darn thing is like swiss cheese. I've never seen an oven like this. Why build an oven that lets all it's heat out? There's holes in the back wall, holes all over the inner ceiling and holes all over the outer ceiling as well. And, from what I can tell, no vent for a pipe to connect to. Based upon the position of all the vents, it seems like this might be meant to be used with a hood exhaust. A restaurant wouldn't want the heat and carbon dioxide feeding into their kitchen, would they?
As far as oven modding goes... I know the burner on this is great, but, generally speaking, I think swapping out a weak burner for a stronger one would be out of the question. I would never try it. Out of everything an oven manufacturer can do wrong, a weak burner is a dealbreaker. As far as this particular oven goes, homemade deflection shouldn't be a big deal. Insulating the oven yourself may not be too much trouble, but you might need access to a welder, depending on how the oven is put together. But sealing all the existing vents and adding a single central vent with an adapter for a pipe? Perhaps.
I'm definitely not ruling out the Coriat, but it seems like a bit of work. I would talk to them and find out the reasoning behind the swiss cheese approach.
Btw, if you go with a Coriat, you're definitely going with the larger model, right?
Also, I'm PMing you my email for the additional photos. The mirror finish on the stainless is making it difficult to make out a few things.
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Last Edit: July 19, 2013, 10:44:41 AM by scott123
Registered User
Posts: 2
Location: Toluca, Mexico
Re: Joe's on Carmine St.
Reply #123 on:
July 20, 2013, 05:21:35 PM »
Hello everyone, new active member here.
As I posted already on my introduction, I am from Mexico as well and this thread was what made me step in and share some of my experiences with my recently started
pizza business. (You can check out our fb page here:
I own the Coriat oven. At first, we were going to buy the larger model but at the end we opted for the small one to see how it performed and whatnot.
So, with some experience using this oven, I'll try and address some of the doubts about it as well as the modification I have planned for it.
First off, it is a good looking oven as Scott said before. We designed an open kitchen so we could display all the making process and it looks really great in there, I attached a pic of it as well. Second; yes, it does have some great and very well distributed burning power as the second attached image depicts.
As for the baffles: They are almost completely useless in my own opinion. While talking to the tech support team at Coriat, they tried and explained how is it that they work, however, I have used them in several different positions without changing the finished product much.
About the insulation, it does have pretty good insulation, as most of the heat that it leaves out is through the top air vents shown in pic no. 3 . Those are located only on one side of the oven, it also has a similar vent on the mid, back part.
The stones: They do come with those metal strips when packaged, however, after using it for about 2 weeks I realized there wasn't really a reason why they should be there
and came to the conclusion that they put them there only for shipping purposes and they actually belong to the sides, which makes way more sense as there is a slight gap that lets some heat escape through there. See pic 4 for correct position of metal strips.
My main problem with this oven is top browning; the stones do get really hot and because the ceiling is really high, the bottom usually gets burned if one waits until top is nicely browned. I have been addressing temporarily this problem by "doming" my pies for about one minute really close to the ceiling with the oven door ajar using a peel, which isn't very efficient as a lot of heat gets lost in the meanwhile.
I have in mind a modification, basically making a lower ceiling out of a metal structure holding some refractory (1 1/2) bricks I already have bought; that way it'll be a little more like the Marsal and Sons in pic no. 5.
I wanted to show a pic of my first pie today, showing the top lack of color with a perfectly cooked bottom, but for some odd reason the pie cooked evenly all the way through, top browned and everything, unlike the latter pies from today. You can check it out on the last 2 images attached.
Anyways, I just wanted to share some of my thoughts on the oven as I have already done personally with Paulo and can't wait to read your comments.
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Re: Joe's on Carmine St.
Reply #124 on:
July 20, 2013, 06:40:27 PM »
Luis, thanks for your informative post. That's fantastic that the forum now has a Coriat owner and Paulo can see this oven in action.
The brick ceiling is definitely a good idea, but, imo, it's fairly low on the heat balancing to do list. The baffles aren't making much of a difference for balance, because, presently, the baking chamber is leaking like a sieve- you can't really direct heat to the top of the pizza if the oven isn't trapping it. I am encouraged to see only two vents on the top, but, between the back and side walls, I count at least 3 more vents, totaling 5. That's 4 too many. A pizza oven, when the door is closed, should be a completely enclosed box with only one vent in the center top. Take a look at the photos below. The vent on the top can be round (marsal) or rectangular (blodgett), and sometimes you might find it on a corner, but it's always only one vent.
With the heat exiting the oven chamber in multiple directions, I don't see the brick ceiling helping much. If you want to take steps to resolve your heat balance issues, it's time to track down a good metal fabricator who can seal all the holes and add a vent in the top center. After sealing up the chamber and venting it correctly, then I'd add a steel plate and an air gap under the stone, and, then, if you still need a bit more top heat- then I'd start building a brick ceiling.
Thanks for clarifying the role of the metal strips.
Sharp looking place, btw. If it were me, I might bring the oven even closer to the customers, but, other than that, I like the overall aesthetic.
Btw, Toluca isn't that far from Mexico City. When Paulo opens shop, does this mean that you two will be competitors?
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Did you know that contrary to popular belief, sign language is not universal? Although the exact number of sign languages around the world is still unknown, 19 deaf track and field athletes communicated through a universal language that they all could understand last week: sports.
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Despite the group members communicating in four different sign languages, when I saw these athletes literally hit the track running during their clinics, communication barriers were never an issue. These Pacific Island athletes were instantly engaging with their American counterparts at Gallaudet University, George Mason University, Maryland School for the Deaf, Roosevelt High School, New York School for the Deaf, and Lexington School for the Deaf. They performed their leadership-building, conflict resolution, and teamwork activities with the same enthusiasm and passion you would find at any gathering of track and field competitors.
This Sports Visitor program supports the U.S. Department of State's exchange programs that advocate for governments around the world to adopt policies and practices that respect diversity regardless of ethnicity, religion, gender, race, sexual orientation, gender identity, or disability; and recognize that persons with disabilities have the same rights as non-disabled persons, and must be provided access, opportunity, inclusion, and full participation on an equal basis with others.
Providing inclusive sports experiences for persons with disabilities helps build self-esteem and confidence, and fosters an improved quality of life for these individuals and those around them. In life as in sport, there should be no limit to what persons with disabilities can do.
About the Author: Kelli Davis serves as a Program Manager in the Bureau of Educational and Cultural Affairs.


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World famous playboy-athlete Kenny Traveler has been blackmailed into chauffeuring Lady Emma around. Suspended from the sport he loves, he needs to prove himself completely respectable to get back into the game. And when a gorgeous man who can't afford another scandal meets a hardheaded woman who's determined to cause one, anything can happen...even love.
©1999 Susan Elizabeth Phillips; (P)1999 Books on Tape
"Well written, funny, sexy, and altogether satisfying." (Publishers Weekly)
"[A] lively, well-written story. Phillips combines an unexpected premise with warm, appealing characters, and overlays it all with her zingy trademark humor and well-developed sense of the ridiculous." (Library Journal)
After listening to this book, I started searching for another by the the same author. Anna Fields is one of my favorite narrators. I truly enjoyed this book.
"Another great book by SEP"
SEP is the best in the romantic comedy genre. I have listened to all her books and they are excellent (except for Fancy Pants). Her plot is laugh out loud funny, her characters are very likeable, and her stories are heartwarming and full of humor. This book is the story of Francesca's friend (from Fancy Pants) Lady Emma and Dallas Beaudine's protege Ken Traveler. It is hilarious!! Adding to the writing genius of SEP, you have the best female narrator in the business, Kate Fleming/Anna Fields who had tragically died in 2006 after working on Natural Born Charmer (another great SEP). What a loss to the literary world. I really miss her. Get this book and every other book by Mrs Phillips. There is no comparison to her talent.
"Excellent Audiobook"
Susan Elizabeth Phillips is great, combine that with Anna Fields doing the narration and you will always have a winner. I love audiobooks but this is clearly one of the best. Listened to it twice!
"Highly recomended"
Engaging characters, entertaining plot, good sexy relationship, interesting mildly dis-functional family setting, excellent performance. Thoroughly enjoyed the listen.
Audio-fiction ADDICT !
You can not imagine how EXCITED I am to have discovered SEP !!!! This is my third book for her. I LOVE HER WORK ! Lovely stories, smart dialogue, and witty funny interaction that keeps you hooked and never wanting the audio to finish ! The nerrator is SOOOOOOO GOOD !!!! As if you are watching a movie , as she makes the characters come to life! I highly highly recommend this audio :) enjoy :)
"What good fun!"
Highly entertaining. Laugh out loud funny. Anna Fields showcases her talent with her masterful performance of this book. Just great!
"wonderful! Exciting!"
I loved this book! Susan E Phillips masters the art of keeping me interested in hearing more! The narration is fantastic and the different voices are as if more than one person is reading. you won't be disappointed!
"Enjoyed It!"
I've picked up a couple of Susan Elizabeth Phillips newer books from the library and enjoyed them, so I thought I would give this one a try and I wasn't disappointed! The characters, even the secondary ones, were well developed and there were many laugh out loud scenes. I would definitely recommend this one.
"Great Humor"
I have to add this book to one of my favorite SEP books. There were times I laughed out loud.
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Barbara CorcoranNew York, New York
Real Estate Webmasters are truly honoured to work with real estate mogul and Shark Tank personality, Barbara Corcoran. Barbara's website includes videos from her various TV appearances, speaking events & print media features; as well as showcases her business partners & entrepreneurs. We helped Barbara come up with a fresh, modern look that works well on small screens and large.Custom


text: Women with slender figures need prom dresses and gowns for prom that fit their bodies well and show off their long and lean physique. PromGirl has a wide selection of prom dresses that have been chosen specifically to fit women with slender figures in a variety of styles and colors for this year's prom. Shop for prom dresses that fit your body and look great for prom this year!


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You are currently using an unsupported web browser.
We support the latest versions of these browsers:
If you have any problems while attempting to download a browser, you should contact your organization's system administrator.
For any questions related to Cvent, feel free to contact our Customer Care team.
Welcome to the Hotel Admiral. The four-star Hotel Admiral, located in Gdansk's Old Town, is a newly-opened hotel with charming maritime decor. The Hotel Admiral offers 44 high-standard rooms, with a beautiful view of the tenements of the Old Town. A single room can accommodate an additional person....
Northstar Ratings are powered by Northstar Travel Media and are based on objective and unbiased evaluations from experienced editors that individually analyze, research, and evaluate hotels. Hotels and suppliers are not required to pay any fees or pay for memberships to have their property rated.
Northstar Ratings are powered by Northstar Travel Media. Please email email@example.com if you have any questions or comments regarding the rating of an individual property.
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Hilton Garden Inn Krakow Airport hotel is ideally located just moments from Krakow Airport, making us an ideal choice for travelers catching an early flight and for international business meetings.
Ideally located within walking distance to the multipurpose Krakow Arena Hall, the Hampton by Hilton Krakow hotel is also near the Expo Krakow and many corporate offices including Delphi, Cisco, State Street, Google, GE and EDF.
Welcome to the Hampton by Hilton Warsaw Airport hotel. Set in the heart of the biggest business district in Warsaw, alongside many global corporations and local companies, this modern hotel offers 116 spacious & comfortable guestrooms.


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Your Team. Your Heart. Virginia Heart established itself more than 30 years ago as the leader in premium cardiovascular care in Northern Virginia, setting the highest of standards for the care and wellness of those who put their trust in us daily. Our elite team of over 38 board-certified physicians and 9 office locations is the result of a relentless pursuit of exceeding expectations — those of our patients and of our own team — and we continue to build on an unparalleled platform of care that has garnered our recognition and reputation as the preeminent cardiovascular practice in the region. The Virginia Heart family is committed to providing the highest level of comprehensive care, using the most advanced diagnostic procedures and treatments, leading to accurate diagnosis and complete treatment for our patients.
WTOP recognizes Virginia Heart's commitment to improving employee health.
Pay your bill securely through Virginia Heart's Online Payment Center


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Free personalized radio that
plays the music you love
The Modern Jazz Quartet
Selected Discography
Track List: Together Again
Track List: Blues On Bach
Track List: MJQ Live At The Lighthouse
Track List: Plays George Gershwin's Porgy and Bess
Track List: Dedicated To Connie Kay 1960
Track List: Pyramid
Track List: Django
Track List: Concorde
Track List: The Complete Last Concert
Similar Artists
The Mozart lover's Jazz group still lives within the memories of those who heard them.
Their music has delighted me on many occasions since then, both recordings and live performances as well.
They are "modern", but also classic and classy!
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text:
Despite initial skepticism among area Division I coaches, the creation of a "super division" of Ohio's largest high-school football teams hasn't drastically changed the playoff landscape.
Among other things, the major concerns about the new Division I — consisting of the state's 72 largest schools based on enrollment, and divided into North and South regions — was that central Ohio teams would face a substantially tougher road to the state championship.
In the old system, the top Ohio Capital Conference teams would, in essence, have an eight-team regional of their own to advance to a state semifinal. In the new 16-team regional playoff format, North region qualifiers such as Westerville Central and Marysville might open with the likes of Canton McKinley or Cleveland St. Ignatius, while in the South, area powers Hilliard Davidson and Pickerington North could well be paired against a Cincinnati St. Xavier or Centerville.
The other six divisions remain unchanged, with the top eight qualifiers in each of four regions advancing.
"Just for fun, our coaches tried to figure where we'd stand in the old system, and either way we'd be right on the edge of getting in or not getting in," said Pickerington Central coach Jay Sharrett, whose team sits 17th in the South region entering the final week of the regular season. The Ohio High School Athletic Association will announce playoff pairings on Sunday.
In the old format, seven or eight central Ohio teams usually qualified in Division I. Roughly the same number will advance this year. Comparisons are difficult because some of the teams now in Division II, such as Worthington Kilbourne, St. Charles, Dublin Scioto and New Albany, might have supplanted some of the current contenders had they not been reclassified.
"It's just the first year, and we're going to have to give it a chance to see how it all pans out," said Hilliard Darby coach John Santagata, whose team is clinging to the 16th spot in the South region. "The same (area) teams might be getting in, but since the new system pulls from a broader pool geographically, the chance that you're going to play against a school with two or three times more boys than you is a concern."
Sharrett said the possibility of a two-hour bus ride and the lack of familiarity with an opponent might spice up the playoffs.
"I think it will be kind of fun playing a team outside the area for a change," he said. "We tend to get a preconceived notion of teams around here since we know them so well."
Matchups tonight pitting Hilliard Darby against Hilliard Bradley and Dublin Coffman against Upper Arlington will be important in determining which teams crack the South region field.
Several area teams enter the season finale needing victories — and in some cases, help from others — to survive tightly contested regions.
In Division II, Region 5, four teams have clinched playoff berths, and 10 teams (nine of them from central Ohio) are fighting for the remaining four spots. The angst of uncertainty is nothing new for 12th-place Walnut Ridge, which seems to be in this position almost every year.
"What makes it so interesting is that a whole lot of games involving the teams battling it out could go either way, and you could see a fluctuation in the standings," Scots coach Byron Mattox said. "All we can do is win and keep our fingers crossed."
St. Charles holds the eighth spot, but coach Jeff Pharion refuses to be drawn into discussion of the various scenarios.
"We think we have a good chance to win (against Marion Harding), and that's all we have any control over," he said. "I've told the players they're not allowed to say the 'P' word, or they're going to have to answer to me."
The Division III, Region 9 race also is intriguing. Only two teams have clinched playoff spots; 10 others are vying for the final six spots. Five teams in control of their destiny face opponents with winning records.
Ninth-place DeSales will have an interesting perspective in that it plays on Saturday at Akron Buchtel.
"We'll sit and watch the scores pour in on Friday night, and we'll know by the time the bus leaves exactly what we need to do," Stallions coach Ryan Wiggins said. "The math is too hard to figure, but we feel that if we win, we're in, and we'll probably get the eighth spot.
"In no way are we putting the cart in front of the horse, but since we're not playing on Friday, we're going to send a few (scouts) out to see the Nos. 1 and 2 seeds because we can. It's an opportunity we can't pass up."


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Here's how RW members rated this race in the past (111 votes).
In short: Was my first race - really enjoyed it - the stewards were very encouraging and i didn't feel at all initmidated. There was a real mix of runners.Date of review: November 5, 2006
In short: Very well organised.Date of review: October 4, 2006
In short: A great course for beginners & serious runners alike!In full: This is the first 10km I have done in years and my sister's first ever. Despite our beginner status we were encouraged and felt very much included. I have signed up for all 6 in the Grand Prix and I look forward to improving my time in this supportive environment. A nice course, great people organising and supporting the runners.Date of review: October 2, 2006
In short: Well organised, great for beginners!Date of review: October 2, 2006
In short: Good scenery and well organisedDate of review: October 1, 2006
In short: Excellent marshals, clearly signed course and markers at every KM. Excellent race. Incidently my GPS measured 10.02KM ;-)Date of review: October 1, 2006
In short: ReliableDate of review: October 1, 2006
In short: A good race with excellent value especially for London. Just seeemed to lack a bit of atmosphere but probably cos its a monthly thing. Good if you want a regular time trial to measure your progress. I couldnt really ask for anything more. Date of review: October 1, 2006
In short: good but the old route was much prettierDate of review: October 1, 2006
In short: Good race, well marshalled & great for beginnersIn full: I too have doubts about the course length (my Polar footpod came up with 10.3km) but all that means is I'll be faster over a more accurate course. The doubts over the distance doesn't ruin the run though which is pretty cool despite the 3 lap format. Can't fault the organisation or the marshalling though - thanks for turning out for us!Date of review: October 1, 2006
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PRINCESS ANNE, MD – (Sept. 26, 2012) – A front-page article published in The Marylander and Herald newspaper 50 years ago this month announced the opening of a new business – and what perhaps was a seminal moment in Somerset County history.
William P. Hytche, a young math professor at then-Maryland State College, and his wife, Deloris, opened a restaurant on the outskirts of campus called The Hawk's Nest, a name that endures today as an on-campus sandwich shop and snack bar.
Just like the restaurant's name, Hytche and his wife would become fixtures in Princess Anne and at the University of Maryland Eastern Shore, where he was the institution's top administrator from 1975 until 1997.
In his 1999 memoir, Hytche wrote that he started the business on Broad Street, which eventually would be renamed in his honor, out of frustration. Local restaurateurs in the early 1960s resisted or refused to serve blacks.
Understandably, students knew they were not welcome at those establishments. Hytche saw an opportunity to fill that void. After all, as a young man in his native Oklahoma, he supplemented his income as a high school teacher by operating a restaurant.
Hytche reluctantly re-entered the restaurant business in Princess Anne because he recognized Maryland State students needed a place to get a bite to eat and socialize.
That his foray into business warranted a front-page article in the local weekly newspaper in 1962 was itself remarkable, and perhaps an early indication of the level of respect he already was starting to earn in the community.
"At one time" Hytche wrote in his presidential memoir, "We had the largest payroll for blacks in Somerset County, excluding the university."
Jaqueta Hytche-Simms, his daughter, remembers working alongside her siblings in their parents' restaurant.
"We were free labor," she said with a laugh. "But I have a lot of fond memories of those days." Her favorite dish was pulled pork featuring a secret family-recipe sauce only her nephew knows.
The Hytche children and grateful alumni talk fondly of the original Hawk's Nest, and how hungry students with little or no money gravitated to the eatery.
"Daddy never turned away anyone," Jaqueta Hytche-Simms said.


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Nuclear engineers develop the methods, instruments, and systems to harness the power of nuclear energy and radiation. They may work in any area of the nuclear power cycle from production and transport of fuel, to operation and monitoring of nuclear power stations, to disposal and containment of nuclear waste. They may also work on improving specialized medical imaging techniques.
Nuclear engineers need a bachelor's degree. Most have nuclear engineering degrees, but some may have advanced degrees in nuclear physics.
While there are some risks to working with radioactive material, there are excellent safety procedures to minimize those risks. Most nuclear engineers work a standard 40-hour week, although some projects or jobs may require different hours or overtime to meet deadlines.
The average annual salary for an entry-level nuclear engineer $68,666.*
Resource Added: April 3, 2014
Latest Update: April 3, 2014
Resource Added: July 26, 2012
Latest Update: August 9, 2012
Resource Added: July 3, 2012
Latest Update: October 3, 2016
Resource Added: March 27, 2012
Latest Update: September 5, 2012
Society of Nuclear Medicine
The Society of Nuclear Medicine and Molecular Imaging (SNMMI), headquartered in Reston, Va., is a nonprofit scientific and professional organization that promotes the science, technology and practical application of nuclear medicine and molecular imaging. SNMMI strives to be a leader in unifying, advancing and optimizing molecular imaging, with an ultimate goal of improving human health.
Resource Added: February 16, 2010
Nuclear Energy Learning Resources for Schools
Nuclear Energy Learning Resources has been developed by Argonne's Nuclear Engineering Division Student Outreach Committee. It is a service for middle school and high school students, their parents and teachers at home and at school and includes a list of resources to learn about nuclear energy topics selected for you by the Nuclear Engineering Division of Argonne National Laboratory. The site will help you to find information on how nuclear reactors work, what makes certain materials radioactive, the importance of nuclear energy in the 21st century, and many other nuclear energy topics.
Resource Added: December 1, 2009
More Engineers!
The Experimental Breeder Reactor-1 was the first facility to produce electricity generated by nuclear energy. The EBR-1 produced the first ...
What do you say would be the most difficult task within applying for jobs?
What do you say would be the most difficult task within applying for jobs that have to do with engineering and also the fact that you're a girl? Like the criticism and the sexist comments. I would like to get advice in how you decide to retrieve the ...
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LINGUIST List 16.3280
Tue Nov 15 2005
Jobs: English Linguistics: Full Prof, U of Paderborn
Editor for this issue: Vanessa Manion <vanessa
The LINGUIST List strongly encourages employers to use non-discriminatory standards in hiring policy. In particular we urge that employers do not discriminate on the grounds of race, ethnicity, nationality, age, religion, gender, or sexual orientation. However, we have no means of enforcing these standards. Job seekers should pay special attention to language in ads regarding employment requirements and are encouraged to consult our international employment page
. This page has been set up so that people can report on the employment standards of various countries. To post to LINGUIST, use our convenient web form at
1. Manfred Pienemann,
Modified: English Linguistics: Full Prof, University of Paderborn, Germany
Message 1: Modified: English Linguistics: Full Prof, University of Paderborn, Germany
Manfred Pienemann <office.pienemann
Modified: English Linguistics: Full Prof, University of Paderborn, Germany
This announcement was accompanied by a donation to the LINGUIST List!
University or Organization: University of Paderborn
Department: English Department
Job Rank: Full Professor
Specialty Areas: Language Variation (Historical, Typological,
Psycholinguistic Aspects)
Required Language(s): English (eng)
The University of Paderborn (Germany) announces the position of a senior
professor (W3) in English Linguistics, to begin in Fall 2006.
Applicants should have extensive knowledge of English Linguistics and should be
experienced in the area of Linguistic Variation research (including the
historical, typological and psycholinguistic dimensions). The successful
candidate will further this focus of research. He or she will be expected to
teach classes in English Linguistics and perform administrative duties in
German. A working knowledge of German is therefore indispensable.
Full tenure and excellent superannuation conditions are offered along with a
competitive salary and attractive working conditions.
Applicants should have a Ph.D. in English Linguistics and have published and
taught widely in this field.
Please send a letter of application, curriculum vitae, a list of publications,
and three letters of recommendation to the address below.
Applications should be received by 15th December 2005 and be marked 'Kennziffer
655'. Women and members of minority groups are encouraged to apply. The
University of Paderborn is an Equal Opportunity employer.
Address for Applications:
Prof. Dr. Frank Göttmann
Fakultät für Kulturwissenschaften
Universität Paderborn
Warburger Strasse 100
Paderborn 33098
Application Deadline: 15-Dec-2005
Contact Information:
Prof. Dr. Manfred Pienemann
Email: office.pienemann
Phone: +49 5251 603916
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on its pages, it cannot vouch for their contents.


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- Home
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Death of Table Rock Woman "Suspicious"
Police in Medford are investigating the death of a 31-year-old woman who was found in her apartment in the 2300 block of Table Rock Road.
According to a police release, the Jackson County Medical
Examiner's Office ruled that Maria Victoria McDonald died of
asphyxiation though the manner of her death is still undetermined.
McDonald was found Friday night. Police say her death appears to
be suspicious. A neighbor reports a supicious person entering Mc Donald's home around 3 a.m. Saturday morning. On Friday night, yelling could be heard from her residence.
Detectives from several law enforcement agencies are


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I guess that i'm not so picky on how or when I get to see macca.
T.V. is T.V. and the lines get blurred when it comes to promotion of ones self. A non beatles fan thought that a beatles lunch box or a beatles doll was selling out where as we think they would be cool to have.
I simply see it as paul as a guest on any old show.


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After renewing his love of the sea while living on the Greek island of Santorini, hotelier Costis Psychas finds an even more secluded spot to create his ultimate water world.
White Kitchen Cabinets Make A World Of Difference
After renewing his love of the sea while living on the Greek island of Santorini, hotelier Costis Psychas finds an even more secluded spot to create his ultimate water world.More
Costis Psychas was diving off the coast of Therassia, an islet in Greece's Aegean Sea, when he first spotted his future dream home. Nestled in a cove at the base of a ruddy cliff, the building had been abandoned for decades and was not much more than a pile of rubble. "I almost didn't see it at first because it was built of red volcanic stones collected from the mountain, so it blends into its environment," he says. What's more, much of the structure was under water. "Which," says this passionate sailor, "is what makes it so special."
The low tables in the living area are family heirlooms that were originally used for making flatbread; the wool pillows and cotton rugs were handwoven in Greece, and the handmade floors are a mix of white cement and sand.
The year was 1984. Psychas had recently moved from Athens to the Greek island of Santorini to help his mother with the renovation of a group of guest houses. His family has roots in the Cyclades: His paternal great-grandfather was a sea captain who ferried one of Santorini's native wines, vinsanto, over the Black Sea to Odessa in the Ukraine, where his father was born. The family later moved to Athens, though his father fantasized for years about relocating to Santorini. "He was just in love with the place," Psychas says.
A sundeck overlooking the Aegean Sea at Costis Psychas's home on the Greek island of Therassia; the ladder leads to a circular room above.
18 Slim Aarons Photos You'll Want To Move Into This Summer


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Beach Boys' Mike Love and the Beatles
We saw the Beach Boys in concert up in Milwaukee @ Summerfest. Btw, BB did a cover of "Rock and Roll Music." Mike Love had mentioned briefly in the concert how he was in India in early 1968 and how he met the Maharishi. I forgot that he was there at the same time the Beatles, Mia Farrow, and Donovan were. How interesting it would be to ask Mike Love about his recollections and interactions with the Beatles there at that time? I did read that when Paul was writing "Back in the USSR", ML gave some input to Paul for the song:
"I was sitting at the breakfast table and McCartney came down with his acoustic guitar and he was playing Back In The USSR, and I told him that what you ought to do is talk about the girls all around Russia, the Ukraine and Georgia. He was plenty creative not to need any lyrical help from me but I gave him the idea for that little section... I think it was light-hearted and humorous of them to do a take on the Beach Boys." - Mike Love in
"Many Years From Now" by Barry Miles
Here are some pictures of Mike Love taken with the Beatles and members of their entourage in Rishikesh, India in February, 1968.


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As the first holiday village in Turkey to introduce programs such as Zumba Fitness Party, we're always thinking up new ways to keep you going.
Visit our Fitness Centre with latest technology equipments or join one of the various activates through out the club… Feeling competitive? Sign up for a tournament!
Sports Activities:
- Tennis
- Beach Volleyball
- Basketball
- Football
- Archery
- Pilates
- Yoga
- Stretching
- Fitness Studio Lessons
- Latin Dance Lessons
- Table Tennis
- Boccia
- Darts
- Aqua Fitness
- Water Gym
- Water Polo
- Canoeing
- Zumba


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Order Returns
You may return an item sold to you by Hydropool.com up to 30 days after purchase. The product must be in good condition, un-used, in original packaging, and must have all parts, accessories and paperwork; returns without these requirements and/or guidelines will not be accepted.
A re-stock fees of 15% may apply if items are deemed to be in non-returnable condition. In addition, all orders requiring a direct signature upon delivery that are not received on account of the customer will have a 15% restock fee applied should the order be returned and shipped back to Hydropool.com.
Any claims to missing parts, items or damaged goods for any orders must be made within 30 days of delivery date. We are not able to credit your shipping and handling fees if the wrong product was delivered due to customer error. However, if you received the wrong products due to an error on our behalf, we will pay for the return services fees and you will receive a full refund or exchange.
To return an item to Hydropool.com, please access your account and fill out our simple return authorization request. You will be then issued a RMA# and return instructions. Any items returned without an RMA# will be refused. We will process your return upon receipt of the returned items.
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