text:
4-3, again: Bend council still backs water project
But could pipe replacement stay tied up in court - or go to voters?
BEND, Ore. - The critics were loud, even fierce -- but for the second time in two weeks, Bend city councilors voted 4-3 Wednesday night to proceed with a new water pipeline from Bridge Creek to the city's water storage facility on the west side. Foes are unlikely to give up.
It came down to the same 4-3 in favor, with Mayor Jim Clinton joining new councilors Sally Russell and Doug Knight voting no and the other new councilor, Victor Chudowsky, joining Scott Ramsay, Mark Capell and Jodie Barram voting yes.
This time, the vote was on a revised resolution that only will reconsider the water treatment options and whether to add a hydroelectric plant -- not whether to replace the two decades-old pipe that a consulting engineers insists are in imminent danger of failing.
Before the public was called up to comment on the project, a clarification was needed on what was going to happen Wednesday night.
"My understanding is that there was the vote at the last meeting was about modifying the resolution in the way that it has been modified," Clinton said.
"It was my impression with the motion that I made that we actually approve to continue with the resolution that we are not re-voting on moving forward with the resolution," Ramsay said.
At issue at first was whether or not the council had voted on a resolution to move forward with the pipeline. Both Ramsay and Capell said the vote last time was to move forward except for one provision.
"My motion is, I move to approve the revised version of Section 4 of the already approved resolution," Capell said.
So councilors agreed to just vote on the changes within the resolution and not a re-vote of the entire thing.
But before the vote, the public weighed in -- and the large majority of those who showed up to speak were firmly against moving forward.
"In my 20 years of being a city planner and planning director, I have never seen such a poor planning process," said Jeff Boyer, who lives in the Boonesborough neighborhood east of Bend but has property that gets city water service.
Boyer alleged an "illegal" conflict of interest because the consultant that reviews the options also developed construction plans.
He and others said last fall's election was a "clear mandate for more transparency" and to change course on the water project.
"Maybe you didn't get the memo," Boyer scoffed. "The city shoots the messengers, ignores the message. This does not pass the smell test. It's no wonder people hate government. There is no immediate water crisis, and no need to put pipes in the ground. You can be heroes, or go down as the Watergate city council of Bend."
A letter was read from Ned Dempsey, founder of Century West Engineering (which oversaw the 1980 Bend water master plan and the 1980s city sewer project), who urged reconsidering the entire SWIP, saying it had never been reviewed without the hydroelectric element.
Several speakers urged councilors to send the matter to voters, much as the Bend Parkway and Southern River Crossing (westward extension of Reed Market Road) was done in past years. One man noted no legal challenges followed those referendums (though perhaps it also should be noted that they didn't stop the projects, either.)
Coincidentally, another controversial Reed Market Road project -- a planned roundabout at SE 15th Street -- filled the speakers' portion of the agenda, including Expressway Market owner Tom Healey, who said he gathered 850 signatures from those concerned about such issues as major traffic backups from the nearby railroad tracks. Others raised issues of pedestrian safety near the Bend Senior Center.
As for the water issue, the Bend Chamber of Commerce announced they won't weigh in until they have a third-party assessment done. But Capell said waiting for those results would put the city past the schedule for getting the new pipe laid before Skyliners Road is rebuilt.
One former mayor -- Allan Bruckner -- took his familiar critic's role on the project, citing "bad assumptions" on water demand and power prices that have not proven true. Perhaps more surprising was a letter read into the record from former mayor Bruce Abernethy, who said it was "well past time to take a deep breath and review" the project.
He noted the even costlier issue of sewers has put constraints on development of late - not a lack of water -- and said the Surface Water Improvement Project (SWIP) could become, like Juniper Ridge, a well-intentioned project that goes awry.
Land-use attorney Paul Dewey of Central Oregon Landwatch -- which with the group Stop the Drain went to court and got the project halted last fall -- showed no signs of giving up or in, saying sewer and water rates have risen 200 percent in the past eight years, 'far beyond what most people can afford in their daily lives."
"Have the staff lay out all the projects coming up in the next few years, so you can choose which can be done," Dewey said, later suggesting, "At least put it up to the voters, like the parkway was put up to the voters, so the public can decide."
Not stated was that those votes came as a result of initiative petitions, not from the decisions of those councils.
Carol Dressler was even more blunt, comparing the water project "boondoggle you are foisting on the city of Bend" to the Portland area's controversial Columbia River Crossing.
There were some speakers in favor of proceeding, including a council meeting regular, Mike Lovely, and Roats Water Co. owner Casey Roats, who said having two water sources, surface and ground water, is the envy of many communities. He also thanked councilors for investing in infrastructure that should pay for itself, rather than "kicking the can down the road."
City engineer Tom Hickman told councilors that unless some reprieve is granted, Bend residents will get notices after an October 2014 deadline that the city is not complying with an EPA water-treatment requirement, though the agency might relent if shown a timetable of progress toward that goal.
When Russell asked if the city instead could treat water coming from its existing pipes, Hickman replied, "From an engineer's perspective, anything is possible," but that such an effort would raise some "interesting challenges."
Consulting engineer Bob Willis no doubt raised eyebrows when he said the two pipelines that are 50 to 80 years old are in such "terrible shape," and have been for decades, that they are "now showing signs of imminent catastrophic failure."
"Those pipelines need to be replaced, and they need to be replaced as quickly as you can do that," Willis said. "If one fails, it'll take the other out." He also noted a seismic fault sites in the area, and that a late-summer visit shows green vegetation watered by leaks from the current pipes.
But Councilor Doug Knight -- an engineer of the civil variety -- grilled Willis, saying he'd seen nothing but anecdotal evidence of the pipes' poor condition, and urged Willis to stick to "evidentiary issues. Leave the political discussion to us."
At that point, Ramsay told Knight that "90 percent of the information we've heard tonight was misinformation propagated" by water project foes.
"With all due respect," Knight replied, "the public is allowed to give anecdotal information."
But Willis stuck to his guns, saying the current 12-inch-wide pipes are too small to get into and put in concrete casing or other stopgap repairs that he compared to "putting more money down a rat hole."
Russell said she'd skied the entire length of the pipe and found evidence of a leak in just one area, commending city staff for maintaining the area along the pipelines and keeping them free of vegetation that could cause problems.
Before the vote, Mayor Clinton said there's a practical reason to "engage the community in a careful reconsideration" of the project -- to "reduce the likelihood of further delays" by opponents. He noted that the revised Forest Service permit isn't expected until mid to late summer anyway."
And Knight said he still believes his alternative, laid out at the last meeting, of delaying the piping and intake facility "has merit."
Well after the vote, in councilor comments, Knight offered praise for the community members who spoke and for his colleagues as well, saying they were not as split as the vote indicated.
A public hearing on the city's water Public Facilities Plan, returned by the state for more details, was postponed for two weeks. So the hot water debate isn't over.
What happens later on in the courts -- or just maybe, at the ballot box -- is anyone's guess.


text:
Town Square
Too antisocial for social networking but not for Peet's
Original post made by Dolores Ciardelli, editor of Danville Express, on Oct 5, 2009
Except I would never put a bumper sticker on my car because they always make me think: Who cares? Kind of like on Facebook where every time you log in, it asks you, What's on your mind? Like anyone cares. Maybe I'm too antisocial for social networking. Nonetheless I'll continue on here even though maybe no one will care to read!
I am not too antisocial to crave human companionship when I've been working alone all morning so I took a break from the Danville Express office (in the Village Shopping Center, where McCaulou's is located) and walked to Peet's. This chilly weather put me in the mood for a pumpkin latte, which I remembered from last fall as being dee-licious.
Am I an old fuddy-duddy or is $3.20 too much to pay for a latte? Plus I had to pay "real" money. That means bills from my wallet rather than coins from a little coin purse I keep in the car with quarters for parking meters and coffee. But my car is being serviced today so I was without the handy coin purse that convinces me I'm not really spending too much money on a latte.
Peet's was relatively empty in the early afternoon so I sat in the table against the far wall that was formerly known as "Phil's table" because that is where artist and free spirit Phil Hellsten started off every day until he suddenly died in June from heart problems. There was a photo of him by the table after he passed away but now it's gone. So I sat there, a great seat with a sweeping view of the coffee house. No wonder he liked it.
I had a book with me because really I'd rather read a book than stare into space and I tremendously enjoyed reading and sipping my pumpkin latte. I also liked watching the people as they came in. There were two mothers with young children, which started a string of memories that could have lasted through several lattes (were I to be so extravagant).
Then I noticed a woman opening a bouquet of red roses and white baby's breath flowers. She separated a small portion and put it into a large paper cup and approached my table.
"I'm just going to put these flowers here," she said. "This was Phil's table."
It turned out she lives in Grass Valley and had met Phil briefly. She only heard recently that he had died and felt she wanted to do something. So she left the small bouquet with a card to him. And I told her about art galleries where she could meet friends of Phil's, and she headed out.
My latte consumed, I headed back to the office.
Comments (4)
a resident of another community
on Oct 5, 2009 at 6:42 pm
Dear Dolores,
I visited Ashland and another great writer last week, known as the BARD. But I feel so personally connected to your writing and its humanity.
I have worked in my office in Alamo, telecommuting around the world, since 1990. I do not feel alone. But I do love meeting amazing people such as you when I am "out and about!"
You are appreciated..I am always available for coffee,
a resident of Walnut Creek
on Oct 6, 2009 at 8:08 am
I rushed out for a pumpkin latte which I had heard about, and loved it. I loved it so much I had a second one a few days later, but now I am over them. Way too rich and sweet, I decided that one a season is enough for me. I agree about the social networks, I like to hear about people from my family, but I don't want to go there to write about my life, nor do I care enough to scroll down to read about other people, even the ones I care about.
a resident of San Ramon
on Oct 6, 2009 at 9:11 am
I think I"m going to buy a pumpkin latte at Starbucks while I go grocery shopping today! Thanks for the reminder that fall is here and the coffee shops have our favorite seasonal drinks! :)
a resident of another community
on Oct 7, 2009 at 11:37 am
I live in the east bay with Peets right across the street. Friends joke that the center strip between the benches is like the center of the universe because deals are made, friendships are formed, & the famous come to drink their special brew.
Peets is a special place & this story is one that could take place at ANY Peets but ONLY AT Peets. Thanks for sharing!
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Livermore trustees demonstrating wisdom
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2017 guide to summer camps
Looking for something for the kids to do this summer, learn something new and have fun? The 2017 Summer Camp Guide features local camps for all ages and interests.

subset: commoncrawl


text:
Lucille Florence "Lucy" Thomson
Lucille Florence "Lucy" Thomson
Pine River
Lucille Florence "Lucy" Thomson died June 5, 2013, at the Good Samaritan Society in Pine River at the age of 92.
Lucy was born to Otto and Myrle Wannebo on Aug. 14, 1920, in Black Brook, Wis. She married George Thomson. They lived in Rochester and Minneapolis. They had one son, Ronald. Lucy worked as a nurse's aide in Fairview Hospital in Minneapolis for many years before she and George retired to Fox Lake, Fifty Lakes.
She is survived by her granddaughter, Kristin Thomson, of New York. Also surviving are her sisters, Vivian Satherlie Tweedy of Manhattan Beach and Dona (Londale) Musolf of Fifty Lakes, and a brother, Curtis (Dorothy) Wannebo of Manhattan Beach. Many nieces and nephews also survive Lucy.
She was preceded in death by her husband, George; their son, Ron; and her brother, Guy Wannebo.
Lucy greatly appreciated the Pine River community. The family thanks her wonderful neighbors, the staff at Good Samaritan, the staff at the Pine River State Bank, Pine River Clinic, Pine River Pharmacy, Good Neighbor, Meals on Wheels, Pine River Ambulance and Fire Department First Responders, Jerry's Market, Gardiner's Hardware and the Pine River Bus Service for their friendship and assistance that they provided Lucy during her many years in Pine River.
Visitation was at 1 p.m., followed by funeral services at 2 p.m. Tuesday, June 11, at Faith Lutheran Church in Swanburg with Pastor Glenn Leaf officiating. Burial will be in the Swanburg Cemetery at a later date.
Sympathies can be mailed to Kristin Thomson, 526 W. 111th St., #4BB NY, NY 10025. Memorials may be made to the Good Samaritan Society, 518 Jefferson Ave., PO Box 29, Pine River, MN 56474.
Arrangements are provided by Kline Funeral Home, Pine River.


text:
Following the success of Lean In and Why Women Should Rule the World, the authors of the bestselling Womenomics provide an informative and practical guide to understanding the importance of confidence-and learning how to achieve it-for women of all ages and at all stages of their career. Working women today are better educated and more well qualified than ever before. Yet men still predominate in the corporate world. In The Confidence Code, Claire Shipman and Katty Kay argue that the key reason is confidence. Combining cutting-edge research in genetics, gender, behavior, and cognition-with examples from their own lives and those of other successful women in politics, media, and business-Kay and Shipman go beyond admonishing women to "lean in."Instead, they offer the inspiration and practical advice women need to close the gap and achieve the careers they want and deserve.
"synopsis" may belong to another edition of this title.
"The Confidence Code belongs in the bagof every woman in America. It combines groundbreaking scientific research and firsthand accounts from the world's most powerful woman." (Joanna Coles, Editor-in-Chief, Cosmopolitan)
"How do we make the most of our talents, skills, and interests? This book demonstrates that it's not enough to know what we're doing; our confidence is a key factor in our success. Fascinating reading for every woman who wants to take her life to the next level." (Gretchen Rubin, author of The Happiness Project)
"All too often, even the most successful women have indicated that their confidence is fleeting or domain-specific. The gifted authors who were behind Womenomics prove that can change. Discover how you can specifically develop that enduring sense of self-assurance in this remarkable book." (Marshall Goldsmith, author of the international bestseller What Got You Here Won't Get You There)
"Kay and Shipman shine a perceptive light on the crucial role that confidence plays in the ability of women to succeed. They offer women practical advice and the vision of a more hopeful future." (Sheryl Sandberg, COO of Facebook, and author of Lean In)
"Kay and Shipman provide a great blueprint for raising daughters....All of this research, as well as the authors' own recounting of experiences with doubt in their professional lives, effectively builds into a comprehensive set of ingredients for the confident woman." (Publishers Weekly)
"An insightful look at how internalizing cultural stereotypes can hold women back from competing with men." (Kirkus)
"[Kay and Shipman] have written an enlightening, fascinating book that explains the relationship between confidence, resilience, risk and reward....This book can definitely help you learn to boost your confidence." (Success)
"[Kay and Shipman dive] into tons of fascinating research and stats that are worth reading...[b]ut most importantly, the book provides some seriously actionable advice from some of the most successful women in the world (authors included)." (Self.com)
Confidence. We want it. We need it. But it can be maddeningly enigmatic and out of reach. The authors of the New York Times bestseller Womenomics deconstruct this essential, elusive, and misunderstood quality and offer a blueprint for bringing more of it into our lives.
Is confidence hardwired into the DNA of a lucky few—or can anyone learn it? Is it best expressed by bravado, or is there another way to show confidence? Which is more important: confidence or competence? Why do so many women, even the most successful, struggle with feelings of self-doubt? Is there a secret to channeling our inner confidence?
In The Confidence Code, journalists Katty Kay and Claire Shipman travel to the frontiers of neuroscience on a hunt for the confidence gene and reveal surprising new research on its roots in our brains. They visit the world's leading psychologists who explain how we can all chose to become more confident simply by taking action and courting risk, and how those actions change our physical wiring. They interview women leaders from the worlds of politics, sports, the military, and the arts to learn how they have tapped into this elemental resource. They examine how a lack of confidence impacts our leadership, success, and fulfillment.
Ultimately, they argue, while confidence is partly influenced by genetics, it is not a fixed psychological state. That's the good news. You won't discover it by thinking positive thoughts or by telling yourself (or your children) that you are perfect as you are. You also won't find it by simply squaring your shoulders and faking it. But it does require a choice: less people pleasing and perfectionism and more action, risk taking, and fast failure.
Inspiring, insightful, and persuasive, The Confidence Code shows that by acting on our best instincts and by daring to be authentic, women can feel the transformative power of a life on confidence.
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text:
Mark Kendall:
Demo: A needle-free vaccine patch that's safer and way cheaper
One hundred sixty years after the invention of the needle and syringe, we're still using them to deliver vaccines; it's time to evolve. Biomedical engineer Mark Kendall demos the Nanopatch, a one-centimeter-by-one-centimeter square vaccine that can be applied painlessly to the skin. He shows how this tiny piece of silicon can overcome four major shortcomings of the modern needle and syringe, at a fraction of the cost.
This talk was presented at an official TED conference, and was featured by our editors on the home page.
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text:
Duplex Apartment in Malaga Center
Size61 m²
Floor No.1
- Family/child friendly
- Kitchen
- Air conditioning
- Washer/dryer
- Lockable room
- Balcony/terrace
- Internet/WiFi
Accommodation summary
|Hinestrosa, 29012 Málaga, Spain
|Property type
|Property ID
|Acceptance rate
|Response time
|A few hours
|Calendar updated
Registro de Turismo de Andalucía : VFT/MA/00643
Loft style duplex apartment recently built with a modern design and decoration for up to 4 guests (2 bedrooms). The apartment has a surface of 61 m2. On the upper level there is a bedroom with a private terrace; on lower level you will find the other bedroom, bathroom, kitchen and living room.
The upper floor bedroom has a double bed, closet and an small private terrace (please read house rules about terrace usage).
The lower floor bedroom has also a double bed, closet and is located next to the bathroom.
Kitchen is fully equipped with fridge-freezer, washing machine, stove, bread toaster, Italian coffee maker and kettle. Complete crockery and cutlery, pots and pans.
A blow dryer can be found at the bathroom.
Apartment has wifi internet access, air conditioning (hot and cold), wooden floor and double glass windows.
House rulesKeys will be given, in person, to the guests the same day of their check-in date.
Lost keys have a replacement fee of 20€.
Check in, from 2.00 pm.
Check out, until 12.00.
If possible, check in and out time could be flexible.
Arrivals after 22.30 have an extra charge of 20€.
Arrivals after 00.00 have an extra charge of 30€.
Smoking is not allowed.
Pets are not allowed.
Only registered guests can access to the apartment. It is forbidden that other people access to the apartment without our permission.
No parties, loud music or noise. Please respect other guest´s rest.
If using the patio during the night, please do not talk loud, play music... It could bother other guests in the building.
It is not allowed to cook in the terrace.
A 150€ guarantee deposit will be asked at the arrival. It will be returned at the checkout if everything is ok with apartment.
|Price for > 2 guests
|$ 12 US per guest/night extra
|Maximum nights
|1 month
|Check-in after
|Check-in before
|Check-out before
|Cancellation Policy
Reviews of this property
We stayed in Malaga for 10 days. The apartment was located in a central, and for the city, fairly quiet part of the town. It was well equipped and overall it was a fresh place. It had all the necessities you would need.
Fede is an excellent host. He was available at all times for any questions we had and he provided us with much needed information at our arrival. He gave us a map full of places worth visiting and he had added some of his own recommendations. Since this was our first time in Malaga, it was much appreciated.
This was our first time travelling with Wimdu, and we would certainly do it again!
This apartment is in the central area of Malaga, and we were able to walk easily to all of the sights we wanted to visit (with the exception of the botanic gardens - a short bus ride away). The appartement is very comfortabele, has great space, great beds and great shower. Fede is very nice, helpful - the perfect host.
We definitely recommend the apartment.
Thanks, Fede!
Adam & Agata
A very nice week in Malaga, Fede was very nice and helpful, the apartment was very nice, modern and spacious, everything was perfect, we felt very comfortable.
During the day, culture, shopping and beach, great restaurants and bars in the evening, the location perfect.
Eine sehr schöne Woche in Malaga, Fede war sehr nett und hilfsbereit, die Wohnung war sehr schön, modern und großzügig, Alles war perfekt wir haben uns sehr wohl gefühlt.
Tagsüber Kultur,Shopping und Strand,abends tolle Restaurants und Bars,Die Lage perfekt.
it was a really wonderful experience that we could be in connection with Fede even before we arrived at Malaga. We could ask questions and got fast answers. When we arrived, Fede in the apartment. He went through everything with us, and had plotted routes and points on a map in relation to our wish to stay. the apartment is located in a quiet neighborhood and is clean, nice furnished, everything works. Fede is welcoming and helpful. we highly recommend the place ..... even though it may mean that it is busy when we go there again.
Marianne and Rosie
det var en rigtig dejlig oplevelse, at vi kunne være i forbindelse med Fede allerede inden vi ankom til Malaga. Vi kunne stille spørgsmål og fik hurtige svar. Da vi ankom, var Fede i lejligheden. Han gennemgik alt med os, og havde indtegnet ruter og punkter på et bykort i forhold til vores ønsker for opholdet. lejligheden ligger i et roligt kvarter og er ren, lækkert indrettet, alt fungerer. Fede er imødekommende og hjælpsom. vi kan varmt anbefale stedet.....selvom det måske kan betyde, at det er optaget, når vi skal derned igen.
Marianne og Rosie
Reviews for this host's other properties
Fede is a very kind person, gave us a mini guide with all the informations every tourist would need about Malaga (restaurants, supermarket, pubs). He gave us also towels and everything necessary, like we were in a hotel!
The apartment is located in the city center, very near to all the cultural attractions of the city, and is furnished with all the necessary.
The apartement was great! The host was more then friendly! Fede helped me so much already before my trip via email! He is a great guy!!
The pictures are 100% correct, every thing was exactly like i expected it.
Everything worked (washmaschine, fridge, etc)
I would recommend the apartement at any time!
There is only one "negative" thing. During the night its a bit loud. That´s because the flat is directly to the street on the ground floor in the city centre. So you can hear the scooters or the rubbish collection. But after the second night i got used to it.
Back home again we miss your flat in malaga, Fede :-) This lovely appartement right in the center of the old town is really nice, absolute modern and clean designed. No noise around. We had a wonderful ten days stay. Fede was a perfect host with a lot of nice tips to make the stay perfect! Thanks, Fede .. we almost planned to come back someday! :-))) Greets from Marco&Anja
For us it was almost perfect. Right in the centre of Málaga, great tips for eating and a very good host! It was only badly soundproofed and the door lock of the frontdoor is jammed.
All in all it was a great trip with a really good apartment though!
The central and quiet location of this Fantastic studio, in die old city Málaga is exelent located. The studio is comfortable furnished. Fede as host is verry kindly and gives you in time answers on all your questions.
We had a great time in Málaga.
Paul and Els the Netherlands
- Quality assured accommodation
- Every host is verified by telephone
- Secure payment via SSL encryption


text:
Tis a land far far away where the best of the best brave the great seas and through the paint in order to obtain the golden tre' bomb
Sir Strokes A'Lot a.k.a. Ray Allen has treked multiple times to Three Point Land, he has a condo there now.
by Bieseltrode January 01, 2011


text:
05/09/2006 10:59 PM - WINNIPEG, Manitoba The western-most city to ever host a Griffins playoff game witnessed a wild shootout on Tuesday, as Eric Manlow scored 6:38 into overtime to lift Grand Rapids to a 5-4 win over the Manitoba Moose and a 2-1 lead in the North Division Finals.
After stellar netminding by Jimmy Howard kept the Griffins alive in the third period and overtime, Manlow tipped a Jiri Hudler pass from the left side past Wade Flaherty to boost Grand Rapids to 4-0 on the road and 3-0 in overtime during the playoffs. The best-of-seven series continues on Thursday with Game 4 at the MTS Centre. Faceoff is 8:30 p.m. EDT.
The Griffins jumped out to a 3-0 lead before the contest was five minutes old, scoring on their first three shots to chase Flaherty from the Moose pipes. Just 29 seconds in, Bryan Helmer took a shot from the right point that Matt Ellis, planted atop the crease, redirected through the goalies wickets. At the 2:02 mark, Valtteri Filppula took a Darryl Bootland pass from behind the net and scored from the slot, and Hudlers power play blast from the point into a sea of bodies bounced off a Moose defender and past Flaherty at 4:48, ushering Maxime Ouellet into the game.
Strange circumstances gifted the Moose their first goal at 10:19. Sven Butenschons shot was blocked by Griffins defenseman Terry Virtue to the left of the net, but the puck got caught up in his uniform. Players from both sides hesitated as a moment passed without a whistle, and the puck finally dropped onto the stick of Alexandre Burrows, who buried it inside the right post before Howard could react. Manitoba cut its deficit to one with just 22.5 ticks left in the period. With a man on him in the left corner, Lee Goren flung a pass out high to Ryan Bayda, who beat Howard glove-side with a one-timer from 30 feet.
Flaherty reassumed his position to start the second period, but he promptly surrendered his fourth goal of the night at 6:07. He stopped a cannon from Donald MacLean but the puck slid behind him, and he inadvertently knocked it across the line with his own stick to make it a 4-2 game.
Midway through the frame, just seconds after a 5-on-3 Moose power play became a 5-on-4, Manitoba scored to pull back within one. Kevin Bieksas shot sailed wide right of the net, but Jason Jaffray collected the carom and roofed a shot over a sprawling Howard at 9:49. When Jason King jammed home a loose puck from the right side during a 4-on-3 at 13:39, the game was knotted at four.
Howard was brilliant throughout the third period, making, among others, a glove theft on Jesse Schultz two minutes in, a pair of sliding stops on Bieksa and Goren a minute apart past the midpoint of the frame, and a pad save on Schultz with three minutes left. For his part, Flaherty robbed Hudler with his glove on a 45-foot laser with seven seconds remaining to force overtime.
Howard made another solid stop on Craig Darby just one minute into the extra session before the Griffins offense took over, peppering Flaherty with six shots prior to Manlows game-winner.
The rookie netminder finished with 29 saves to improve to 4-2 in the postseason, while Flaherty suffered his second straight loss, making 20 stops and falling to 5-4. The loss was the first for the Moose at home during the 2006 Calder Cup Playoffs (3-1) and just their third in 12 all-time postseason affairs at the MTS Centre (9-3).
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NFL 2013 Draft Wishlist:
1) Ezekiel Ansah DE
2) D.J. Fluker OT
3) Daniel McCullers DT
4) Omoregie Uzzi OG
5) Kevin Red**** ILB
6) Sanders Commings CB
7) Dustin Hopkins K
I know, I know we still need to A) finnish the season, B) Wait for the combine results, and C) Wait for the Pro day workouts............I KNOW. A man can dream can't he?


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Having the right style of flatware for your restaurant could be the finishing touch to complete your restaurant's décor. We have over 75 different styles to choose from here at Zesco.com that are broken down into three main categories based on weight: economy, medium, and heavy. We also have designer and silver plated categories for more elegant looks to choose from. Buying the right flatware for your restaurant isn't everything though, maintaining their shine and cleanliness is necessary to keep them looking great for years to come.
Most flatware on the market is composed of a combination of metals. Nickel and chromium are the two types of metals that are the basis of the rating system that breaks down flatware into three weight categories: economy, medium, and heavy. All of our flatware contains 18% chromium which is the first number in the metal content terms "18/0 stainless steel" and "18/10 stainless steel." That second number in those terms is how much nickel the flatware is composed of. Our higher quality styles typically contain more nickel which provides increased corrosion resistance but reduces the flatware's magnetism. Nickel also adds more weight to the flatware, making each piece more durable and long-lasting. Other factors are also used when classifying weight of flatware, such as thickness, durability, and design.
Each category contains a great selection of attractive pieces but the heavier flatware usually brings about more elegant options to choose from. The medium and heavy categories have more designs to choose from when compared to the economy class.
With over 75 designs to choose from, we have just the right flatware to complete the look of your restaurant. Styles of flatware are broken down into three categories: simple, modern, and classic.
All three are great and could be just what your restaurant was missing. Weight doesn't dictate what style category the flatware could fall under.
Maintaining your flatware is a process, but it is necessary to keep them sanitary and looking great. Here are some easy steps to follow to maintain your flatware in an orderly fashion:
Choosing the right flatware for your restaurant can be a challenge, but with so many options to choose from, it's easy to find a style that fits your needs. Style, weight, and durability are all important factors to consider when choosing your flatware, so keep them in mind when comparing.


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Location: Vegetable Crops Research
Project Number: 3655-22000-019-04-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Aug 27, 2007
End Date: Jun 30, 2012
The first objective of this cooperative research project is to quantitate the viral RNAs produced by the monopartite negative-sense virus Maize fine streak virus (MFSV). This analysis will yield the first description of the transcription strategy of this recently describe Rhabdovirus within the plant host. The second objective of this cooperative research is to construct plasmids containing the Tomato spotted wilt virus (TSWV) GN-S that can be used for transient expression in plants. We have shown that the GN-S protein inhibits the acquisition and transmission of TSWV by thrips when administered in an artificial feeding assay. This research will establish if insect transmission inhibition will occur when the GN-S protein is expressed within a plant host. If successful, these experiments will serve as a proof-of-concept for a novel approach to limit the extent of viral transmission by an insect vector.
RNA will be extracted from MFSV viral particles isolated from infected plants for use as a standard curve for normalization real-time RT-PCR. Total mRNA from infected plants will be used to quantitate MSFV genomic and mRNA in plants using real-time RT-PCR. Specific primers will be used in the cDNA reaction to distinguish MFSV mRNA, genomic, and anti-genomic species. The GN-S ORF will be cloned behind a 35S promoter in the Agrobacterium shuttle vector pCAMBIA. The clones will be transformed into Agrobacterium and used in transient expression assays. Plant leaves will be infiltrated with Agrobacteria and the expression of GN-S will be monitored using real-time RT-PCR and western blots to establish a time course of expression. Leaf discs from infiltrated areas will be used to feed thrips prior to their exposure to TSWV infected tissue. Acquisition of TSWV by thrips will be monitored using real-time RT-PCR. Transmission of TSWV will be ascertained using a leaf-disc assay using ELISA for viral detection.


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Conservatively Speaking
State Senator Mary Lazich (R-New Berlin) represents parts of four counties: Milwaukee, Waukesha, Racine, and Walworth. Her Senate District 28 includes New Berlin, Franklin, Greendale, Hales Corners, Muskego, Waterford, Big Bend, the town of Vernon and parts of Greenfield, East Troy, and Mukwonago. Senator Lazich has been in the Legislature for more than a decade. She considers herself a tireless crusader for lower taxes, reduced spending and smaller government.
State Senator Lazich's Weekly Insight
OpenBook Wisconsin Website Launched
The website OpenBook Wisconsin, launched January 2, 2014, allows public access to state expenditures displaying payments for state of Wisconsin goods and services beginning fiscal year 2008 to the present time. The website includes search capabilities by vendor, state agency, or expenditure category.
The OpenBook Wisconsin website is a beta website. A beta website means the website is in a birthing or testing phase.
Information about University of Wisconsin, Wisconsin Economic Development Corporation, the courts, employee salary and fringe data, grant information, and contracts with state agencies are expected to be added.
The Wisconsin Department of Administration (DOA) manages the website.
Life Threatening Cold Weather
With wind chills and air temperature forecasted to be life threatening, cold Ready Wisconsin and Wisconsin Emergency Government provide information about preparing to keep warm and safe. Ready Wisconsin information.
Wisconsin Emergency Government frigid weather info.
Please be safe and warm! Go Packers!
This site uses Facebook comments to make it easier for you to contribute. If you see a comment you would like to flag for spam or abuse, click the "x" in the upper right of it. By posting, you agree to our Terms of Use.


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BERDING|WEIL Extensive legal resources and decades of experience.
Our practice includes Common Interest Developments, Construction Law and Defect Litigation, and Real Estate Law.
Representing building and property owners, community associations, corporations, and real estate investors throughout California.
We are focused on the welfare of our clients and offer expert legal services and competitive fees tailored to your needs.


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Daily InspirationThe avoidance of loneliness, heartbreak and helplessness over others and outcomes is often at the root of controlling, compliant, resistant or addictive behavior. It is helpful to learn to name the feeling we are trying to avoid. When we name it, we can allow it, acknowledge it, embrace it, bring love and compassion to it, and then release it to Spirit. Denying it keeps us stuck. Naming it allows us to manage it, release it and take loving action in our own behalf. By Dr. Margaret Paul
Saying Goodbye to my MomBy Monte U
December 31, 2006
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I've noticed on the colder mornings lately there are more dead bees and pupae on the landing than usual?
Not only there, but dead or slightly moving bees are clogging the reduced entrances.
Could that be because it's too cold for the bees to completely drag them off the landing?
Just guessing here but maybe in summer there are the same amount of bees dying but the living bees a better able to keep the landing cleaned off.
Should I clear the entrances or let them do it?
We have a cold morning here and its seems strange to not see see them out like when its warm weather.
Hope they are ready for winter.


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Below you'll find a few entries from my beer guide. If you enjoy what you read, then consider getting a copy for your personal library. Print copies are available from Lulu.
Blind Bat Brewery
Centerport, NY
web:blindbatbrewery.com (facebook)
One of my brewing heros here on Long Island is Paul Dlugokencky who back in 2008 launched Blind Bat Brewery out of his garage in Centerport. When Paul went pro he was still using a 10 gallon Sabco brewing system. Since opening his doors for business Paul's nanobrewery has grown; now he's brewing on a 3 barrel system (that's nearly 100 gallons).
Mike and I were still brewing together for fun when we heard about Paul and what he was doing. I don't think anyone was using the term "nanobrewery" back then, so we used Paul's term cottage brewery. Mike and I decided we'd start our own cottage brewery. And Paul was kind enough to sit down with us and put us on the right track. Cooperation, not competition.
Last Friday evening, I drove out to Centerport to chat with Paul and to get a look at his 3 barrel system. Paul gave me a tour and showed me the renovations he did to his brewing space to accomodate the larger brewing system. "This is really gorgeous, Paul," I said not disguising my brew-envy.
We craftbrewers get turned on by equipment. For some guys it's cars, others guns, but in the craft beer world we tend to be slow and peaceful, so we get excited about brew kettles, pumps, and heat exchangers.
"You guys should really think about getting involved with a farmers' market," Paul told me. "Foodies are natural craft beer people."
Blind Bat beer is available at the Northport Farmers' Market (Saturdays, 8 am to 1 pm, June to November, check their web site for precise details).
"How's that working for you?" I asked.
"Really well," he said. "People are really interested in the beer."
"You gotta have some good locally crafted beer to go with all that locally crafted food," I said.
Long Ireland: Better at the Source
817 Pulaski Street
Riverhead, NY 11901
(631) 403-4303
web: www.longirelandbrewing.com
Every few months or so our little brewery goes through a number of cylinders of compressed CO2 gas. It's an easy enough thing to load up the cylinders in the brewery truck and drive out to our compressed gas supplier in Riverhead -- a one man job really, but it's more fun when there's two.
When Mike, my brewing and business partner, decided to turn our hobby into something a little more large scale and serious, he asked me if I wanted to be a part of it. So the two of us started Rocky Point Artisan Brewers (RPAB) three years ago. Since then we've added a third artisan brewer, Yuri. We're now the three musketeers of nanobrewing.
Right about the same time Mike and I started hatching RPAB I was madly trying to finish the first edition of my beer guide (it was during the 2009 Stony Brook Film Festival, I remember it well since I was proofreading my book during the intermissions between films, hoping that I'd meet the printer's deadline so I could sell the books at the annual craft beer fest held at Martha Clara in August), I started seeing Celtic Ale taps popping up in bars across Long Island. After a few inquiries I arranged a meeting with Dan Burke and Greg Martin of Long Ireland Brewing Company. It turned out that I already knew Greg (by sight) from the B.E.E.R. Club meetings.
In the last three years Long Ireland has grown to be one of the largest production breweries on Long Island with it's own brewing facility on Pulaski Street in Riverhead. And for the last six months I've been intending to head out for a peek at what Dan and Greg have built, so when Mike said, "Long Ireland's opening their tasting room for the first time today," it seemed like the perfect opportunity to pay Greg and Dan a visit at their new digs.
We picked up our gas cylinders and then Mike said, "You know where the brewery is right?" I said, "We'll find it, don't worry. I've got a nose for these things."
I thought perhaps there would be a sign. Just cruise up Pulaski Street and we're bound to see the sign. No sign, but when I saw the red and white building, I just felt in my bones that it was the new Long Ireland brewery.
"They need to paint the building green and yellow," I said. "To match the company logo."
Mike parked the car in front of the brewery at 817 Pulaski Street, and I started snapping photos, eager to get back into my role of Long Island's craft beer documentarian. I could see Greg and Dan through the large plate glass windows of their new tasting room in the front of their brewery. Greg had a spray can of window cleaner and Dan was working on the bar, screwing on tap handles.
We were early, the tasting room didn't officially open for another forty minutes. "Don't let us distract you," Mike said. "Just put us to work." We're all in this together, after all.
So I helped pick up the place (to make it look neat) while Mike (the handy man) helped with the drain system below the taps.
When the tasting room was looking spiff, Dan said, "Hey, you guys wanna beer?"
Well, now that you mention it…
Mike started with the Breakfast Stout and I went with the Pale Ale. The Pale Ale was crispy, fresh, delightfully citrusy.
"This is your first time here, isn't is?" said Greg.
It was. Greg opened the door leading to the brewery to show us the system that he and Dan had put together to brew beer.
The building that Greg and Dan are in is an wooden structure, like a big warehouse. There was something comfortable and homey about looking up and seeing the large wooden timbers holding up the roof. So many breweries are in these pre-fab metal buildings. Mike and I were envious of this space. Despite its size, the building had a charm, and a history. Craft beer is more of a passion and an art than it is an industrial pursuit. Technically, breweries do manufacture a product, but we craftbrewers don't view it that way.
Craft beer isn't just a mildly intoxicating beverage --- it isn't just a product to be sold for money. Craft beer is food; it nourishes the body, and the soul. Craft breweries have to be small. Smallness is essential to maintaining the human contact with the food. Large-scale industrial manufacturing of food and all the packaging that goes with that system severs the connection between nature and humans. This isn't just some mystical credo propped up by a neo-localist ideology --- you can taste it. Food from a small farm, close to your home, tastes better than "industrial food." Anyone who's part of a CSA knows this, experiences viscerally, with the senses: not just the taste, but the look and the aroma. It's the same with the liquid food: beer. When humans make something with their hands, they imprint themselves on what they make --- soul, humanity, beauty, connection. Machines can't impart what the body needs.
Greg and Dan's brewery might look big, but it's just about the right size to balance what is essential about the beer business. You have to be able to produce enough beer for sale that you can cover your expenses, but you don't want to produce so much that you lose the human connection. I've done the calculations. For two guys to make their living off brewing beer, they need about a 15 barrel brewing system.
"We can boil twenty-two barrels at a time in our kettle," said Greg. "The system was built as a fifteen barrel system, but it's oversized. At twenty-two barrels we can brew three times a week and fill our fermenters."
Greg and Dan bought their brewing system third hand and installed it themselves. Their brewery is a product of conscientious human labor -- it's a craft itself, a product of art and intelligence. When you build something yourself, you really know that thing.
The parts of the brewery were built twenty years ago --- a custom order for New Haven Brewing, a brewpub. After three years of brewing, the brewpub decided to drop the "brew" part and just be a restaurant. This happened to a lot of places in the early 90s, during the first wave of craft beer growth. At the time, more breweries opened than people were ready for. As a result, many brewers gave up or went out of business. Part of what hurt craft brewing back then was that non-brewers were getting into the business of making and selling a product. As a result, there was a lot of drinkable, but mediocre beer on the market. Many people's first experience of craft beer were at breweries that didn't represent the art very well, and people didn't taste the magic. A lot of very good breweries were brought down with those that were merely okay.
So, New Haven's system sat in storage for number of years until it was sold to Pennichuck Brewing in Milford, NH. In 2010 that brewery felt the pains of the economy and began shutting down its operations. Greg and Dan bought the brewing equipment from them.
When Greg and Dan got started a few years back, they had some help. The beer community is tight and we help our own. Competition doesn't really work as a business model if you really care about what you are making and not just the dollars that come out of the process. Rob Leonard of New England Brewing Company showed Greg and Dan the ropes --- how to scale up from homebrew quantities to the volumes that would be needed to sustain a craft beer brewing business. The first batches of Long Ireland's Celtic Ale were brewed in Rob Leonard's Woodbridge, Connecticut brewery.
"When we told Rob where we got the brewing system, he couldn't believe it," said Greg. As it turns out, Rob Leonard was the brewer at New Haven Brewing Company back in the day, and the brewing system now housed in Long Ireland's building on Pulaski Street is the system that Rob brewed on twenty (some odd) years ago. "Yeah, Rob's going to come down and make a batch with us, for old time's sake," said Greg. Small world.
I had just finished my Long Ireland Pale Ale as Greg told us that story. "That's a good story," I said. "And this is a fantastic beer."
Mike was done with his Breakfast Stout. "Yeah, I wanna try the Pale Ale next," said Mike.
"And I think it's Breakfast time for me," I said.
Greg led us back to the tasting room and poured us some tasters. Mike and I put our serious tasting faces on and sniffed the aroma. "What kind of hops are you using in the Pale Ale?" asked Mike. "I'm getting citrus. Cascade?"
"That's right," said Greg. "We used to use Amarillo, but that's getting hard to find for some reason, so we changed the recipe at bit. Now we're blending Columbus and Cascade."
I was enjoying the roasty, coffee-flavor of the Breakfast Stout. It had a slightly malty nose, and finished with a hint of sweetness.
It was time for the tasting room to officially open and the first customer was right on time. The guy put his growler on the bar. "Can I get that filled with the Pale Ale?"
Greg said, "Sure." And while he poured the beer he said, "Do you realize that you are our first customer ever? This is the first growler fill we've done here."
"Really?" asked the guy. "I thought you'd been open. I was just driving by with my growler."
Serendipity? Are there beer gods guiding the thirsty to craft beer oases?
It was about time for Mike and I to hit the road. As much as we'd love to stick around all afternoon and sample tasty beer, duty called. We had our own brewery that needed attention.
"Before we head out," I said, "can I get a sample of the Celtic Ale?"
Now, I'm very familiar with the Celtic Ale. That beer is everywhere. I've been having pints of it all over the Island for the last few years. Greg poured me a small glass. I tasted. It was definitely Celtic Ale, but there was something different. Something about it was fresher, more alive.
"Man, this is seriously good," I said impressed by the quality. "This is even better than it usually is."
"Thanks," said Greg. "I'm glad you like it."
But deep down, I knew why it tasted so good. Like spring water, there's nothing better than having craft beer at the source.
Beer Bars & Restaurants
The Good Life
1039 Park Blvd
Massapequa Park, NY 11762
phone: (516) 798-4663
web: thegoodlifeny.com (facebook)
Open Mon-Wed 11pm-3am; Thu-Sat 11pm-4am; Sun 12pm-3am
I moved to Long Island so that I would have more time to write fiction. When my path crossed with Lenn Thompson, my beer brewing hobby intruded into my writing life. I started writing about craft beer back in 2005 and up until two years ago I was an active beer blogger, contributing to a number of drinks blogs including (what is now called) The New York Cork Report. For the last two years I've not been idle. In addition to publishing a second edition of my Long Island Beer Guide, I've been busily writing what you could call "beer novels" --- fictionalized accounts of my beer soaked adventures.
I've written three beer novels and I'm working on a fourth. It's time I started getting these books into the hands of readers. But how?
Recently, I drove down to Massapequa Park to have lunch at The Good Life (1039 Park Boulevard). My buddy, Rich Thatcher, president of the Long Island Beer and Malt Enthusiasts (LIBME, a club we started with Mike Voigt a few years back), has been bugging me for a year now to get down to The Good Life. I've been following (from a distance) the activity of the folks behind The Good Life. They've become great supporters of the Long Island craft beer scene and are now one of the must-see beer bars on Long Island.
When I pulled up in front of The Good Life the other day I was amused by the entrance which looks just like an English phone booth. The interior of the place is tastefully done in dark wood --- the architecture and design reminiscent of The Lark in East Northport (near Karp's Homebrew Shop).
My wife and I had taken the whole day off, just to hang out, be together, talk, and generally enjoy each other's company. The kids are off with the grandparents so we wanted to have a real date. "Let's sit outside," said Alice. We sat at a table under a tree and watched the pedestrians and the cars go up and down Park Boulevard.
We could have taken the train, but Long Neck (where we live) is on the northern line and the Massapequa Park LIRR station is on the southern line. Hence the car. The train station is only a half a minute's stroll from The Good Life, so folks in the city should have no problem paying a visit to this place.
I'm just as much a foodie as I am a craft beer geek, so food is extremely important to me. Alice studied the menu and came up with a selection of item: pot stickers, East Asian salad, and Shepherd's Pie (which seemed appropriate, not only because we like the dish, but because the British theme of The Good Life we figured the "pub food" would be spot on). And it was.
Being a localist, I try to support the local beers and brewers, so when I saw Canard Noir on tap, I had to start with that. Canard Noir is the Greenport Harbor Black Duck Porter, but fermented with Belgian yeast. The Canard Noir was satisfyingly roasty -- kind of like coffee and toast.
My next beer was a special brew by Ommegang, their "Belgian Independence Day" (listed BID on the menu). The BID was a light, refreshing saison, delicately spiced. While I probably could have settled into several glasses of these, I thought I should probably sample some other offering since we'd driven so far.
While we were sipping our beer and sharing our appetizers, Alice said, "When are you going to start working on the next edition of your beer guide?"
"Today," I said, half-joking really. "I'll write about this place."
"Seriously, you should do some marketing for your guide. A lot of people still don't know about it," she said.
"What people want," I said, "is an app for their iPhone. Not a 250 page book."
"What about an e-book?" she asked.
"That's an idea," I said.
Then the Shepherd's Pie came.
After the meal we ordered a last round for desert: VUUR & VLAM from Brouwerij de Molen in Bodegraven, Netherlands and Corne du Diable from one of my favorite Canadian breweries, Dieu du Ciel, both IPAs. The VUUR & VLAM (Fire & Flames) is definitely classed in the "extreme" category: lots of citrusy, fruity American (Pacific Northwest) hops and decent amount of alcohol heat. The Corne du Diable (Horn of the Devil) is more subtle, more English in its hop character, a sharp tea-like bitterness rather than citrus fruit.
We took our time over these beers. At this point the sun had retreated into the leaves of the tree we were sitting under. With shade and the gentle breeze, we weren't in any hurry to leave. I was seriously tempted to stay all day, but I'd promised to take Alice to the Stony Brook Film Festival that evening.
Later that evening, after getting home from a full day out with my lovely wife, I picked a proof copy of my first beer novel and flipped through it. Drinking beer and writing about it. What could be better? This is truly the good life.
Long Island Ale House
2016 Route 112
Medford, NY 11763
phone: (631) 569-5515
web: longislandalehouse.com (facebook, twitter)
Open Mon-Thur 11:30am-12am; Fri & Sat 11:30am-2am; Sun 11:30am-12am
The Sports Bar. A couple of weekends ago I got a text message from one of the guys in my soccer club. He and another coach had decided to head out to a bar for a couple of beers. "We're at Ugly Jacks," said the message. I texted back, "Grumpy Jacks, surely."
My phone had been off while I was in the movies so my soccer buddies blamed me for their lack of knowledge about where to go for a beer on a Friday night. "You guys need to get out more," I said. "Or at least get a copy of my beer guide."
Grumpy Jack's is a sports bar not far from the Port Jeff train station. I knew the place because my wife family are football fans and when they visit on the holidays we seem to end up at Grumpy Jack's for an afternoon of football and beer. They have Blue Point Toasted and Long Ireland Celtic Ale, but the rest is BMC.
I didn't even have to ask. My soccer friends were nursing pints of Blue Moon -- the default brand for beer newbies who are trying to trade up but can't take the hops of American pales ales (let alone IPAs) or the roast and toast of the dark ales (like porters and stouts). "Why don't you drink Blue Point Toasted?" I asked. "Too bitter," they said. Really?
We stood around in Grumpy Jack's talking about our favorite sport, ignoring the fact that every screen in the place was beaming images of teams playing "American football."
I typically avoid sports bars unless I want to catch a game. Sports bars don't typically cater to the craft beer enthusiast. Even sports bars with 30+ taps seem to think 28 different brands of American Standard and Light Lager is the epitome of variety.
When I heard about the opening of the Long Island Ale House, a flicker of interest stirred inside me until I visited their web site. "Oh, another multi-tap sports bar." I filed it away on the low priority list.
On Sunday, I met with my business partners to take care of some issues concerning the operation of our brewery. During the meeting Mike mentioned that he'd been down to the Long Island Ale House. "They don't have anything on tap that I hadn't had before," he said. "The food's okay though."
Monday evening my plan was to visit C'est Cheese in Port Jeff for a third time in a month. This time I was going to get some photos and write them up proper for the New York Cork Report and my beer guide. (They promised that some of Mike Philbrick's Port Jeff Brew would be on tap by the time I returned -- a promise I expect them to keep.) But, then I remembered that C'est Cheese is closed on Mondays. I'd already roused the troops (wife and offspring) and they were ready to go out.
"There's the Long Island Ale House," I suggested. When my son confirmed that the Ale House served wings (what sports bar doesn't?) he started chanting "Ale House, Ale House!"
When we arrived at the address I immediately recognized the location. I'd been there before when it was Global Sports Cafe (owned by a Turkish family and supporters of Galatasaray, or maybe it was Besiktas) --- before the place had its Long Island Ale House make over. "This is where I used to come with Franz to watch the Arsenal matches," I said to Alice. Arsenal is Franz's passion. We had this international exchange going. He'd watch MetroStars matches with me and I'd watch Arsenal matches with him. It was an excellent excuse to drink beer.
The interior of the Long Island Ale House still had that new look and feel to it. "I can smell the fake leather," said Alice. It was nice and neat and clean. And mostly empty.
All the screens were tuned to ESPN in anticipation of the big Monday night game between the New York Giants and the New Orleans Saints. "Go Saints!" screamed Alice when she saw the screen. Everyone in the whole place turned to see what the excitement was. She and her whole family are Saints fans. Her uncle has had a set of four season tickets to the Saints games since the franchise began in 1967 when the team played at Tulane University's stadium. In fact, Alice's brother and his wife were in New Orleans that night in the Superdome waiting for kick-off. "I wish we could stay and watch the game," said Alice. I shrugged. "It's a school night," I said. "Beside we already know the Saints are going to kill the Giants." Alice nodded, resigned.
Our friendly server brought the beer list. I scanned the list for anything Belgian that Alice might like and was amused by the creative spelling of Gulden Draak, "Golden Dreak," it read. The server wanted to be helpful and tried to guide us through the palate of such esoteric offerings as Stella Artois, Palm, and Arrogant Bastard. Without transforming into a Beer Dick (well maybe just a small one), I assured the server that we were familiar with every beer on the list.
We ordered. Since I almost always order local, I went with the Great South Bay Sleigh Ryed, since I hadn't tasted that one yet. And Alice went with the Blue Point Double Blonde. The GSB Sleigh Ryed was disappointing as a starter. I was hoping for something drier and hoppier, but what I got was spiced and sweet. "It's a chick beer," I said to Alice as I offered her a sip. "Eww!" she said making a face. "I like mine better," she said. "At least yours tastes like beer," I said. "Light, quaffable."
"I want wings!" announced my son.
The food was merely okay. Decent pub fare for filling the gnawing void if you happen to be there for the game, but it's not the sort of cooking you'd go out of your way for.
"I see the intent," said Alice after reading through the menu. "They're are working the local angle. Local beers, local ingredients; but points off for execution." About a quarter of the beers were from local brewers, the big three: Blue Point, Long Ireland, and GSB. Some of the ingredients listed on the menu were from local farms (spinach, for example). But it seemed more like a gesture, rather than an operating principle.
My son was fascinated by the pre-game show on ESPN, mostly involving images of a Syracuse basketball coach. "I used to watch the Arsenal with Franz in that back room," I said getting into a nostalgic mood. "It's funny they only have the one channel. All these TVs and one channel. Is this the only game on?" Alice asked if there was any soccer on TV at the moment. "The only match I know about is Sophia versus Ludogorets in the Bulgarian league, but I doubt that's on TV here."
About halfway through the meal, our sever returned, this time with a Blue Point Rastfa Rye for me and a "Golden Dreak" for Alice. The Gulden Draak was even in the appropriate glass. My Rasta Rye was in a Bud-labeled shaker pint -- you can't have everything, I suppose.
When it was all over and we were headed back to the car, Alice asked, "Well? What did you think?"
"Not enough of the local stuff," I said. "I understand the pressures that these places face. If you're running a sports bar, you gotta cater to the sports bar tastes, or lack thereof. Craft beer bars, on the other hand, don't tend to have that many TVs. It's a different crowd."
Then Alice asked the all important question. "Would you want the Long Island Ale House carrying your beer on tap?"
"Speaking as a businessman or a craft beer lover?"
"Just answer the question," said Alice.
"I'll plead the fifth then."
C'est Cheese
216B Main Street
Port Jefferson, NY 11777
phone: (631) 403-4944
web: cestcheesepj.com
facebook: cestcheesepj
twitter: @cestcheesepj
Closed Mon. Open Tue-Thur 11am-9am; Fri & Sat 11am-11pm; Sun 12pm-8pm
A few months back, Alice and I were looking for someplace to go after taking in a movie at the Staller Center. "I wish there was some nice quiet place we could go, have a cheese plate, drink some beer, and relax," she said.
"Let's try Port Jeff," I suggested. "It's been awhile. And you've never been to Portside Grill." Of course, I knew Portside Grill was never going to work on a Friday night. While they would certainly have craft beer on tap, they would be in short supply of quiet. Despite my doubts, I remained hopeful. They could be having a dead night.
We parked, shoved a few quarters into the parking meter, and headed up to the main street. "What's that?" asked Alice pointing.
There, just a few doors down, past The Pie, was a new place: C'est Cheese. "Looks like a cheese shop," I said purposefully not commenting about the punny name.
"You want to try it out?" asked Alice.
"You think they have beer?" I asked. "Most cheese shops only have wine."
"Only one way to find out," she said.
When we saw Chimay on tap, we knew we had come home. And then we saw Dave standing behind the cheese counter. "Dave!"
Dave Conway-Lama is a fellow beer geek and homebrewer who I met at a Long Island Beer and Malt Enthusiast meeting a couple of years ago. The beer scene on Long Island being quite social meant that my path has crossed Dave's many a time. Most recently, he had visited my brewery to see how slightly larger batches of beer are made.
That night was the first of many visits to C'est Cheese.
The Chimay Cinq Cent (white label) was great, but of the 8 taps the only local brew was the Brooklyner Weisse (which despite the suggestive name is, in fact, a hefeweizen). I said, "You guys have to get Port Jeff Brewing Company beer on tap in here."
"We're working on it," said Dave. "We'd like to get the Porter."
"Well, when you get it, I'll put you guys in the guide."
They made good on their promise, so I'm making good on mine. Which brings us to…
Last Thursday. Alice's goal is to try every single one of the sandwiches at C'est Cheese. Our first sandwich was the Rueben. Hot, juicy, lots of flavor, a generous portion of cheese (as you'd expect). Last Thursday, we had the Roast Beef sandwich.
The Port Jeff Porter was indeed on tap. "I'll have a glass of the Porter," I said. You get these nice little round glasses at C'est Cheese. It's different, a nice touch, and a definitely improvement over the (nearly) ubiquitous shaker pint. (No self-respecting beer bar should ever serve their beer in shaker pints. The worst is the "frosty" shaker pint.)
I left Alice in charge of the food selection -- salads and sandwiches. And I focused on what might be a good cheese pairing to go with my Port Jeff Brewing Company Porter. Smoked Gouda seemed like cheating. No, I was in the mood for a blue cheese. I asked Dave about the Stilton in the back corner of the case. "I'm thinking an English cheese to go with my English-style beer," I said.
"This Stilton is nice," said Dave. He was pointing at a significant wedge of speckled, steel-blue cheese labeled "Colston Bassett." Dave shaved off a slice and handed me a taste across the bar. "It from an artisan producer in England called Neil's Yard Dairy."
The Stilton was mild, but full-flavored -- a perfect partner for my Porter. "Bring it on!" I said.
My son picked out a Cantal, Cantalet Dore, a semi-firm cheese that reminded me of a cross between Swiss and (the French idea of) Cheddar. As it turned out the Cantal (served with grapes) was an excellent accompaniment to Sixpoint Bengali Tiger. I had to order a glass of that too just to see if my pairing instincts were right. And I'm not afraid of two fisting it when I'm working.
That's part of the fun of going out and having a hundred different cheeses to choose from and a decent tap selection -- finding a cheese you like and then looking for the ideal beer pairing. The smart shop owner will provide a palate for the taster to ply their art. And the smart shop owner will staff their establishment with intelligent folks who can field any question.
My son asked Dave, "What does aging do to a cheese?"
Dave: "How long do you have?"
The short answer is that aging dries out the cheese and concentrates the flavors. Ages cheeses are typically measured in months, but there are some like Gouda that are profitably aged for years. In fact, we ordered a wedge of 5 year Gouda to take home with us.
I've got three or four books on cheese (one volume devoted to just the varieties indigenous to France). For me, they are reference books. I consult them after a run to my local cheese shop. The stories I read about the cheese and its history help enhance my enjoyment of the cheese. Of course, I've not taken my study of the cheese to the same level as I have the study of beer, but I should. Just chatting with Dave about cheese impressed on me that there is as much to say about cheese as about beer -- so many varieties, so many flavors. And with the artisan food moment and relocalization of food production we're seeing a dramatic growth in local artisan cheese production, with several producers here on Long Island.
Craft beer and cheese are no strangers. Every craft beer bar I've ever been to offers a cheese plate, typically the cheeses are artisan cheeses selected and purposefully paired with a specific beer. So it makes sense that a good cheese shop will offer equally good beer. The fact that C'est Cheese has eight taps pouring (mostly) craft beer gives me hope for the future good relations of cheese and beer.
Tap & Barrel
550-8 Smithtown Bypass
Smithtown, NY 11787
(631) 780 - 5474
(facebook, twitter: @tap_and_barrel)
Hours: M-W 3pm - 4am; Th-Sat 1pm - 4am; Sun 11am - 4am
I had arrived at Tap & Barrel just a few minutes before Rich Thatcher, long enough to have studied the menu of 52 tap offerings -- well, it was 51 that night. Nothing was on tap #42. I had asked the bartender if the absence of a beer on tap number 42 had any special significance. 42 is just one of those special numbers. Just saying "forty-two" can conjure up whole worlds, universes even, in the imagination. Locked inside that number are the deep mysteries of life, the universe, and everything. To contemplate that number is to seek after the meaning of it all. To penetrate the mystery is to taste the good life. And not having a beer on tap #42 just might be a sign that ultimate meaning is unattainable. Or perhaps, there was a beer on tap #42 and the fact that it couldn't be named was further evidence of this tap's role as a gateway to the unknown.
I ordered a pint of Greenport Harbor's Chinook Red. When Rich arrived, he glanced at the taps and ordered a glass of Spider Bite's Boris the Spider Russian Imperial Stout. "How is it?" I asked. "Too cold," he said. "I'll let it warm up."
Rich wears a couple of hats in the beer scene. As president of the Long Island Beer and Malt Enthusiasts, a craft beer appreciation and brewing club with over 500 members, he commands an army of drinkers who have helped shape the craft beer culture on Long Island through their patronage of craft beer bars like Tap & Barrel. Rich is also craft beer salesman. He works for one of the Island's largest beer distributorships and he represents a number of craft brands (such as Avery Brewing Company). So when Rich and I get together, he tells me all about the business side of things, and the games that some distributors play to influence what a beer bar puts on tap for its customers.
Even though I'm on a slow track into the beer business (on the beer production side) I will try to hold onto my outsider status as long as possible. The benefit of being an outsider is that my imagination is not inhibited by trivialities such as facts. You see, as someone who is ignorant of the realities of running a craft beer bar (or store or bottle shop) I am free to imagine ideal, beery Utopias where bar owners can put whatever beer on tap that they want.
So it's a little annoying to me to hear Rich tell me, "No, Donavan, Tony has to deal with these specific distributors and sometimes the beer he wants just won't make it to him for reasons that have to do with how the system works, or doesn't work, depending on how you look at it." Tony is Anthony Celentano, the owner of Tap & Barrel.
Rich already knows about my dream of Long Island becoming the nation's craft beer Mecca. "I see a future for Long Island where there is peaceful coexistence between hundreds of nanobreweries, all supplying the craft beer bars within twenty miles of the most diverse selection of quality beers available." In such a dream future, Tony would be able to get any beer style he wants directly from a local brewer. He would be the curator of magnificent collection of locally brewed craft beer.
Despite the limitations of the three-tier distribution system, Tony has done pretty well in selecting a line-up for his 52 taps that balances locally brewed craft beer with the more respected beers available from regional and national craft brewers.
After polishing off the satisfyingly hoppy Red Ale from Greenport Harbor, I wanted something else that was local. "What do you think, Rich?" I asked. "Is Southampton still local?" Rich just gave me a look. "You're kidding, right?"
A tap just to the left of me promised Southampton Christmas Ale. Regardless of precisely where Southampton Christmas Ale is brewed, I turn a blind-eye and enjoy it each year at this time, during the holiday season. Finding an excellent Bière de Garde isn't easy. There are not many of them. Bière de Garde is a French-style, well northern French. The border in that part of the world has drifted back and forth over the centuries so northern France and southern Belgium share a lot of the same beer culture. Perhaps by some unspoken agreement France gets to claim Bière de Garde, Bière de Mars, Bière de Anything (?) as its own leaving the more ecclesiastical brews to the Trappists in Belgium --- France, as ever, retaining its status as a secular state. Another of my favorite (the favorite?) beer styles, Saison, appears to be in dispute. Sometimes a Saison is French, sometimes it's Belgian. So the struggle over borderlines continues, but the modern battlefield is shaped by malt and yeast rather than by barbed wire. And that's the better way I should think.
Of course it would not be at all appropriate to serve a Bière de Garde in a shaker pint (which would be the equivalent of presenting a fillet mignon in the bottom of a galvanized steel bucket). Our affable bartender presented my Southampton Christmas Ale in an elegant stemmed tulip glass, the reddish beer shaped into an attitude of jubilation by the narrow glass, and topped with a beige-tinted layer of lacy foam. (N.B. On a recent trip out to the Southampton Publick House I ordered a glass of the Christmas Ale and they served it in a shaker pint, so even at the source you aren't guaranteed proper service.)
Bière de Garde is a nice style for winter drinking. At 7.2% ABV it's right at the threshold of perceptible alcohol flavor that imparts what we beer geeks call "a warming effect." In addition to being warming, the beer has a pleasant spicy character that comes from the hops. The hop variety used in this beer is called Strisslespalt and it's rarely used in anything but French and Belgian-style beers. However, the head brewer at our brewery, Yuri, designed an "English" Ale hopped exclusively with Strisslespalt just to see how it would turn out. Our English-French-Belgian fusion beer spiced with Strisslespalt is on tap at my house. So when I plunge my nose into the tulip glass brimming with Southampton Christmas Ale, I'm greeted by familiar aromas.
My drinking plan was to end with a glass of the Spider Bite Boris the Spider Imperial Russian Stout. Rich was kind enough to share a sip from his glass once it had warmed a little. Boris is a ten percenter, that is, its ABV is up in the double digits. It's warming, but in a subtle (possibly) dangerous way.
The bartender, quiet rightly, served Boris in a small snifter glass (probably only 8 ounces). The snifter, also on a stem, has a large bowl, but instead of flaring out at the top, it flares in. The idea behind the design of the snifter (as the name might suggest) is to concentrate the aroma of the beer and direct those delectable vapors to the drinker's nose. It's a good glass to use for aromatic beers. But it's also the style of glass we beer drinkers sip strong beers from. Most highly alcoholic beer-styles (Barleywines and Imperial Anythings) will (should) be served in a snifter.
While I was enjoying the smooth, chocolate mocha Boris from my diminutive snifter, I related to Rich my thoughts about the difference between a multi-tap bar and a craft beer bar. Just a couple of weeks ago, I'd visited the Long Island Ale House and I had written an account of that visit for the New York Cork Report. Multi-tap bars (usually sports bars) will typically have a selection of craft beer along with industrially produced beers and major-brand imports. This is a good thing in general, but I have a few concerns. The multi-tap bar, since it isn't a craft beer bar, doesn't treat the craft beer any differently than the industrial beer. So when you order a beer in a multi-tap bar, you are likely to get your Russian Imperial Stout in a frosty shaker pint. We beer geeks might snicker at this faux pas, but think about the beer newbie who is craft-curious and just making their first baby steps into the world of real beer. Not only is the beer served incorrectly, the fact that the newbie drinker (used to industrial light lager) will try to knock back his pint of Imperial Stout. It doesn't taste like it's overly alcoholic, so he orders another. Then it's halftime and he gets up and tries to walk.
As a craft brewer and craft brewery owner, I'm connected to my beer. When I send a keg of beer out into the world, that beer is my representative. And I want to impress people. I want my beer to impress them. Putting my beer in a bar that is unable to present my beer the way I envision is a scary prospect. I don't want my beer served in a frosty shaker pint because I know that it won't taste the way I designed it to taste. Admittedly, this the the concern of the brewer. It's not just a financial consideration, I know the work and time that went into making that glass of beer, and so I want to see that the beer gets to the drinker the way it was meant to be. Therefore, a proper craft beer bar with knowledgeable staff and an experienced cellarman will maximize the chance that my beer will be served appropriately and in the best condition.


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Gardening is an activity usually enjoyed in the bright light of day. But for a certain group of green thumbs, the digging is done in the dark.
"Guerrilla gardening" is a growing movement around the world, with its roots in both environmental friendliness and community beautification. Illicit cultivators set their sights on barren ground—most often in rights of way or vacant lots. Under cover of night, or at least when no one's looking, they wield their shovels and watering cans and turn empty plots into urban Edens.
Sometimes, the rogue planters' actions can be disruptive—in May 2000, thousands of them took over London's Parliament Square, planted vegetables and flowers everywhere, and even gave the statue of Winston Churchill a green Mohawk. Most often, however, the random acts of greenness are seen as harmless, or even beneficial. After all, an abandoned square of ground can be an eyesore, or a prime place for mosquitoes or other health risks to thrive, whereas wildflowers and other plants are nicer to look at, and stormwater friendly.
In 1973, New York City's Green Guerrilla Group descended upon an abandoned lot and planted the heck out of it—today, the plot is still flourishing, but under the protection of the city's parks department.
For more information, visit www.guerrillagardening.org.
Sewer tour shows another side of Paris
Ah, Paris. Known the world over for its fine wine, exquisite cuisine, and...sewers?
The Musee des Egouts de Paris—or the Paris Sewer Museum—offers visitors to the City of Lights the chance to tour its wastewater system. In addition to an exhibition area that displays artifacts and audiovisual presentations on sewer technology through the years, the museum also offers a tour that gets right down into the city—literally.
The average tourist might turn his or her nose up at the attraction, but for infrastructure aficionados—and for fans of Les Miserables, in which the Paris sewers play an important role—it's a gem. Visitors get to see what was once the main line between the Place de la Concorde and the Pont de l'Alma, historic sewer-maintenance gear, and much more.
Vive le sludge.


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text:
Rothfuss, Joan. "Brice Marden." In Bits & Pieces Put Together to Present a Semblance of a Whole: Walker Art Center Collections, edited by Joan Rothfuss and Elizabeth Carpenter. Minneapolis, MN: Walker Art Center, 2005.
© 2005 Walker Art Center
Since he began painting in the early 1960s, Brice Marden has been passionately committed to abstraction. His reductive wax-and-oil canvases of the 1960s have often been associated with the taciturn geometries of Donald Judd and Carl Andre, but Marden is no Minimalist. He has always been very clear that his paintings have content—both formal and expressive—that springs from his sensory and emotional experiences as well as his research into the limits and possibilities of pictorial space. In a statement written in 1963, while he was a graduate student at Yale's School of Art and Architecture, he explained: "The paintings are made in a highly subjective state within Spartan limitations. Within these strict confines … I try to give the viewer something to which he will react subjectively. I believe these are highly emotional paintings not to be admired for any technical or intellectual reason but to be felt."1 Some forty years later, one could still apply this description to his work.
From his student days through the early 1980s, Marden's paintings evolved from single-panel monochromes to works of two, three, or more panels, each painted in one of his unmodulated but luminous colors. The wax he mixes with the pigments gives his paintings a dense, weighty tactility and a glowing translucence;2 the colors evoke the visible world—water, skies, soil, plants, skin—and the scale is keyed to the human body. These references, while remaining generic for the viewer, are often very specific and personal for Marden: the yellow hue in Summer Table (1972–1973), for example, was suggested by the color of a glass of lemonade at a picnic.3
This expressive content is contained within a rigorous formal program. Until 1970, Marden had restricted himself to using vertical panels, although he had often combined several to make a horizontal work; in the Walker Art Center's Untitled (1971–1972) he experimented further. "I wanted to try a large three-panel horizontal painting," he has written. "I picked a deliberately awkward shape as [my] other horizontal paintings had an elegance and lack of confrontation. What I like about Untitled is that it confronts. I toyed with the idea of calling it Barrier but rejected it."4 The warm, smoky tones of this work are related to those of his other paintings from this time, including the homage Three Deliberate Greys for Jasper Johns (1970).
During the mid-1980s, feeling the need for a fresh approach, Marden revamped both his method and his iconography after being introduced to Chinese calligraphy and poetry, especially that of the eighth-century hermit Han Shan (whose name means Cold Mountain). The resulting paintings, prints, and drawings are very different from the austere panels that preceded them. Composed of interlocking skeins of oil paint that pulse with controlled energy, they appear to have as much to do with the legacies of Jackson Pollock and Willem de Kooning as with the discipline of the calligraphic arts. Making them, Marden says, is a quest. "One of the things about being a painter is that you're trying to make things that you want to see. The way I would define painting is to say that it's something we don't know about, and as artists we move toward that something along a visual path."5
"Notes 1963," reprinted in Nicholas Serota, ed., Brice Marden: Paintings, Drawings and Prints 1975–1980, exh. cat. (London: Whitechapel Art Gallery, 1981), 54. ↩
Although his paintings are often referred to as encaustics, Marden points out in a 1975 statement that this is not an accurate term because the primary binding agent in his formula is oil, not wax. Ibid. ↩
Interview with John Yau in Eva Keller and Regula Malin, eds., Brice Marden (Zürich: Scalo, 2003), 49. ↩
Artist's statement, September 22, 1974 (Walker Art Center Archives). ↩
Quoted in Brenda Richardson, Brice Marden: Cold Mountain, exh. cat. (Houston: Menil Foundation, 1992), 74. ↩
Rothfuss, Joan. "Brice Marden." In Bits & Pieces Put Together to Present a Semblance of a Whole: Walker Art Center Collections, edited by Joan Rothfuss and Elizabeth Carpenter. Minneapolis, MN: Walker Art Center, 2005.
© 2005 Walker Art Center


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I read an excellent article recently by Mike Capuzzi which illustrated the value of simple marketing that is highly profitable at the same time.
Mike had been out to dinner with his wife at a local restaurant and had an excellent meal.
Once they had finished their dinner their waitress asked how they enjoyed it.
After hearing their positive feedback she gave them a simple photocopied piece of paper (about the size of a business card) that had several lines on it.
These read...
Email Address
The waitress then invited them to fill in their name and email address so the restaurant could stay in touch and tell them about upcoming events etc.
What Mike loved about this approach was how simple it was.
No flash graphics, no fancy website with opt in form.
Just a simple bit of paper and a couple of sentences from a waitress.
Mike filled in the piece of paper and a week later heard from the restaurant.
By collecting their name and email address the restaurant is now able to enhance their customers experience by staying in touch and adding value. (And by doing this they will improve their profits with very little effort.)
What I like about Mike's example is that it is a great reminder that there are many simple things we can do in business to quickly improve our marketing results.
And a lot of the time they can be done easily with minimal cost.
In other words we are doing 'simple yet profitable marketing.'
Here's another example:
My good friend and marketing expert Bob Serling has just been showing me the results of some fascinating tests he's been doing with opt in boxes on client's websites.
(An opt in box is where you invite a person to leave their name and email address and is often on the home page of a website.)
Bob has discovered that by tweaking a couple of key ingredients in an opt in box (like its position on the web page, the words in the opt in box or how it looks) he can instantly improve the number of opt in's his clients get by a minimum of 30 per cent.
And for many of his clients this translates into a similar increase in their sales as well.
So it's a highly profitable thing to do.
Best of all the changes to the opt in box can usually be done within a few hours.
Which means it's very simple as well.
(If that's of interest send me an email using the email link later in this column. Give me your website address and I'll let you know whether 'opt in box tweaking' might be worth considering for your website as well.)
Here's another example of simple yet profitable marketing...
A hardware shop put up a big sign in their window that said something like this:
"We guarantee that if you come into our store one of our people will professionally greet and welcome you within 20 seconds. If they don't we will give you $50.00 of hardware of your choice completely free"
A lot of people walking past the store read the sign and went inside to check it out.
They were all welcomed professionally within 20 seconds.
Now once the people were in the shop guess what many did?
That's right they said to themselves, "Well now that I'm here what can I buy that I might need?"
Sales increased dramatically.
This was simple to do and highly profitable.
"Make things as simple as possible, but not simpler."
Albert Einstein
Action Exercise:
Take a few minutes over the next few days and think about your own business.
Ask yourself a question like this one: "What could I do in my own business that would be simple to implement yet potentially highly profitable at the same time?"
Then take action on some of the answers you come up
Graham McGregor is a marketing consultant and the creator of the 396 page 'Unfair Business Advantage Report.' www.theunfairbusinessadvantage.com (This is free and has now been read by business owners from 27 countries.) You can email him at the link above.