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On October 17th 2011, I attended a riveting "Across the Seven Seas" cooking class at De Gustibus Cooking School, which was taught by Ben Pollinger, Executive Chef of Oceana, NYC's Michelin-starred shrine to seafood. Ben was joined by Oceana's Executive Pastry Chef Jansen Chan, who concluded the class with an impressive demo of four ethereal custards. Pollinger's dedication to showcasing the pure flavors of the ocean through his innovative cooking techniques was palpable in every bite that the class enjoyed that evening. Pollinger's informative demonstrations included boning and filleting a whole fish (a branzino) from start to finish.
A New Jersey native, Ben Pollinger graduated from the Culinary Institute of America in Hyde Park, NY, as class valedictorian. Ben's distinctive cooking style is heavily influenced by his work and travels in France, Italy and Spain. In addition to sustaining Oceana's Michelin star for five years in a row, Pollinger is a father of three, an avid gardener and also makes the time to contribute to various charitable organizations including City Harvest, Share Our Strength, Autism Speaks and the James Beard Foundation.
Pollinger's five-course menu was magnificent, elevating the fresh seafood flavors with nuanced, expert preparations. The featured dishes included Striped Bass Sashimi with peach chutney and macadamias, Loup de Mer en Papillote and Whole Roast Branzino stuffed with spinach, mushrooms and olives. The menu was paired with three delightful Italian wines from the Banfi Vintners portfolio: Vigne Regali Pricipessa Perlante Gavi Sparkling, 2010 Vigne Regali Gavi Principessa Gavia and 2009 Vigne Regali Dolcetto d'Acqui L'Ardi.
The Wine Cellarage's exclusive interview with Chef Ben Pollinger is below…
WC: I've read that you have a 500 square ft organic garden, where is it located?
Ben: It's a home garden. I live in Oradell, New Jersey. Just to be completely honest with you, when it was 500 square ft, I was living in Lodi, New Jersey. It's a little bit smaller now, probably 300 square ft. I moved last year, last summer, and had to replant my garden and it's still a very large garden. Just because of my yard layout, I have another thirty pots with all different kinds of herbs, so besides my vegetables and such, I probably have about 30 different herbs. This year, I also planted a peach tree in my yard.
WC: What suggestions do you have for New Yorkers interested in urban gardening?
Ben: You need living soil for any kind of garden, but particularly for planters and potted plants. You need good living soil, not just sterile topsoil that you find at the garden center. You need living organisms in there. If you can, this is probably exceptionally hard, but if you can get farm soil, I would do that. I would suggest going to a farmer's market and asking a farmer, "hey, can you bring me a five gallon bucket of dirt and I'll buy it off of you." I would start with good Hudson Valley black dirt, North of NJ, old alluvial soils from ancient times and it's rich, black and really great. Try to buy a bucket of black dirt off of a farmer. If you can, amend your soil with compost. At the farmer's markets in the city, you can buy organic compost with worm castings and stuff like that. That's going to give you living microbes and living microorganisms. That and some worms, and each season, I would continually refresh your soil with fresh compost and get your hands on a mix of leaves. Keep your soil vibrant and alive. I know this is hard to do in an urban setting. In my garden, I add all of my leaves every fall. I dig them into my garden and they break down. Every summer, I take my grass clippings from the lawn and spread them like mulch in between the plants. Continually amending the soil with living matter. If you're ambitious, I would buy a composter for your sink with red worms in it. They look like earthworms, but they're small and red. If you can deal with worms in your place and you have enough room, get a composter. The key is good living soil.
WC: As a father of three and Executive Chef, how do you find the time for your philanthropic endeavors? How do you balance it all?
Ben: It's time management and organization. A balance of committing to what you can handle. Unfortunately, you can't fulfill every request. Every cause that you're asked to do is a great cause, but you can't fulfill every request. It's a matter of supporting the causes that are closest to you and good time management. It's a challenge. Long days.
WC: What experience(s) have had the biggest influence over your cooking style?
Ben: I would say, two main experiences. One is not a particular moment in time, but the general experience of having worked at Tabla for Floyd Cardoz, was the most significant experience that I've had for several reasons. It opened up an entire new world of cuisine, a style of food, a cuisine and ingredients that I had never been exposed to before. In terms of the whole Indian pantry and certain Indian techniques. Things that I would not really have ever learned anywhere else, and those things affect me not only in the way of knowing how to work and use Indian spices in an Indian manner, but just the general sense of how to use these ingredients now, and also the flavor profiles. Different kinds of flavor profiles that exist in that cuisine, things that I have been able to work into my cuisine now. Whether it will be some dishes that are Indian inspired or will seem Indian, but there's even a Greek dish on the menu tonight, incorporating dill and anise seeds, as well as adding fresh dill, gives another layer of flavor. Taking spices that I understand how to work with from an Indian perspective and using them in a non-Indian way.
The other main thing is working under Floyd is really where I learned to be a Chef. As opposed to being a cook or even a good Sous-Chef. He really taught me how to manage the business side of running a restaurant. Food is first, but you also need to hold the business side together. He really taught me how to do that. How to manage the labor and ingredient costs, how to manage scheduling and planning a menu. How to maintain a restaurant. He taught me how to run a restaurant.
The other main experience overall would have been the year that I lived in Monaco and worked for Alain Ducasse at Le Louis XV. The life experience of living overseas and living in a different culture was just huge. The general flavor profile and style of cooking and food that exists in the French Riviera and the South of France. More in general, the Northern Mediterranean, South of France, North of Italy, Coastal Spain, there are a lot of similarities in those areas that really affect my cooking. A lot of them are really driven by the same kind of lightness of flavor, clarity of ingredients. This may sound like a cliché, but olive oil instead of butter. It's really a lighter, cleaner style of cooking that I think overall really defines what I do, defines my style of cooking.
WC: Where does your affinity for preparing seafood and fish stem from?
Ben: Most restaurants, particularly at our level, generally break down the cooking responsibilities. They create stations based on either ingredient and/or the equipment that you're cooking it on. A lot of the restaurants that I worked in were very classic, where you have a cook who cooks fish, a cook who cooks meat, a cook who cooks vegetables, and as a cook, the fish station was my favorite station to work. I love cooking meat, and I'm very good at cooking meat as well, but I really just like the fish because there are so many more different varieties out there than meat. I think that fish can require a little bit more finesse to cook and it's a little less forgiving, so it's a little trickier to cook and a little more challenging. It's kind of more reflective of how I like to eat these days, a little lighter. I still eat plenty of meat, but I like how fish is generally a lot lighter than any given meat. As well, from the perspective of being a Chef, from an artistic perspective, you can apply a broader palate of other ingredients and styles and flavors to fish that are a lot more challenging than what you can do with meat, you can do a lot more with fish.
WC: Do you have a favorite wine region, if so, which is it and why?
Ben: Champagne. It's so refreshing and crisp, there are so many different styles within Champagne as well.
WC: If there were a wine you could drink every day, what would it be?
Ben: Champagne. I don't drink anymore, but when I did, I really enjoyed the bolder Champagnes. A blanc de noir or even a full-bodied yeasty Champagne, like Bollinger, Ruinart, Krug. Bigger, fuller Champagnes would be my preference.
WC: Do you have an all-time favorite ingredient to work with?
Ben: Good question. Olive oil. I use a lot of olive oil and there are so many different styles of olive oil.
WC: What is your wish for the future of food and dining in the U.S.?
Ben: I hope we get to a point where people have a better understanding of where their food comes from. And not that everybody has to be into everything, some people tonight were squeamish about when I was taking the guts out of the fish. That's fair enough and you don't have to be into that, but I think that people need to really understand that their food comes from a living animal that had to be killed to be put on their plate, and to respect that process, and that your produce comes from the land. Your chicken doesn't come from a Styrofoam package in the store, it comes from a chicken. I think we need to have an understanding of where our food comes from because the next thing we need is to live our lives in a manner, and eat in a manner, that supports overall sustainability and good health of the planet. I'm not against farmed protein or even farmed fish, but I think we need to have all of this stuff in a manner that's sensible. We need to have more of our food come from more natural sources and raised in a manner that is natural. We need to raise our protein in a way so that we don't need to jack them up with antibiotics to keep them from getting sick, or with hormones to get them to grow faster.
I wish we could get to a point where we treat food less as a commodity, and more as an actual ingredient that we're going to eat. There's a quote from this book Tomatoland, a farmer is asked what he thinks about the way that his tomatoes taste. He responds that he doesn't get paid by the taste, he gets paid by the pound. We need to grow foodstuffs that are for taste first, and support artisanal production. We need less industrialization of the food process. We need to have an understanding that quality food costs money, quality food can't be cheap.
In terms of food and dining, I think there's room across the spectrum of restaurants, for everything from very casual street food and small Mom & Pop restaurants, all the way to ultra-luxe dining, there's room for all of it, but I wish we got a little bit closer, particularly on my end of the spectrum, to cooking more from a natural perspective. I don't want to say that we should be stuck in the past and not move forward with new technology, but I want there to be a bit more emphasis on teaching folks how to cook, how to cook traditionally, and then move on to more modern things. But you have to understand where you came from to go someplace.
The holiday season has arrived! Here in New York City, the Rockefeller Center Christmas Tree was lit last week and holiday festivities are officially underway. The distinct magic and excitement of the season is in the air. Beautiful lights, decorations and joyful music can be enjoyed at every turn and there's reason for celebration.
For wine lovers everywhere, the holiday season is filled with ample opportunities to uncork and savor our favorite fine wines. As we oenophiles plan our holiday parties and celebrations, there's nothing more gratifying than choosing the wines that we will share with our family and friends. It's time to break out the very best, but with so many amazing wines to choose from, where does one begin?
Below you will find a guide to our favorite wines for the holidays, from what to pour at your holiday party to the perfect wine gifts to give. Cheers and Happy Holidays from The Wine Cellarage!
Holiday Party Wines
When choosing what to pour at your holiday soirée, the key is to select wines that offer the attractive combination of quality and value. The options below encompass the various wine styles: Sparkling, Rosé, White and Red. By presenting a fair assortment of three different wine styles to choose from, you'll have no problem pleasing the varied palates of your guests. Our recommendations for holiday parties are budget friendly wines (no more than $20 per bottle) that we absolutely love to drink.
NV Lamberti Prosecco Extra Dry ($16) Aromatic with citrus and floral notes, the palate is bright with generous bubbles, crisp green apple and pear flavors and a clean, refreshing finish. Fun and easy to drink, this is just the wine to serve with passed hors d'oeurves, salads and lighter fare.
One of the Veneto region's most innovative wineries, The House of Lamberti is located on the shores of Lake Garda in northern Italy. The estate crafts beautiful wines representative of regional classics, revamping the traditional styles to adapt modern consumer needs. The grapes for this delightful Prosecco are sourced from the very best hillside vineyards within the Veneto's Treviso commune.
2010 Mulderbosch Vineyards Rosé Stellenbosch ($12) Made from 100% Cabernet Sauvignon grapes, this delicious, refreshing rosé showcases complex aromas and flavors of rose petals, lime zest and wild strawberry. A ruby inflected cranberry-color, this deeper hued rosé will look gorgeous and festive on your holiday table.
Located in the Stellenbosch Hills area, Mulderbosch Vineyards is one of South Africa's top producers with an impressive portfolio including renowned white wines made from Sauvignon Blanc, Chenin Blanc and Chardonnay, as well as a Shiraz, Rosé and Dessert wine. Mulderbosch's distinctive labels were inspired by a Cuban cigar band and designed by former cellar master Mike Dobrovic.
2010 Jean-Luc Colombo Cotes du Rhone Les Abeilles Blanc ($12)In addition to his celebrated Syrahs, Jean-Luc Colombo produces outstanding white wines from both the Northern and Southern Rhône. The 2010 Jean-Luc Colombo Côtes du Rhône Les Abeilles Blanc is a blend of regional varietals – Clairette, Grenache, Viognier and Roussanne. Appropriately, "Les Abeilles" translates to "the bees" and the wine offers a rich bouquet redolent of a honeybee's journey through a field of wild flowers. Pleasantly refreshing, fruity, floral and round, "Les Abeilles" is a perfect crowd-pleasing quaff at a pocket-pleasing price point.
2010 Domaine des Vieux Pruniers Sancerre Blanc ($20) This is a quintessential Loire Valley Sauvignon Blanc – clean and pure, showing aromas of citrus fruit and blossoms, zesty lime and orange flavors and brisk minerality that lingers on the palate. This is a great value from the typically higher priced Sancerre appellation.
Domaine des Vieux-Pruniers is located in the village of Bué, a few short miles from Sancerre. Here the grapes grow on incredibly steep, hillside vineyards renowned for their limestone-rich soils. Made from start to finish by Christian Thirot-Fournier and his wife, the family team does everything from growing the grapes to bottling the wine.
2010 The Pinot Project Pinot Noir California ($14) Hand-crafted from the finest California Pinot grapes, The Pinot Project deals out sumptuous black cherry flavors, accentuated with exotic spice notes. This is a classic California Pinot, incredibly friendly and satisfyingly delicious.
The mission of this praiseworthy project, initiated by New York based importer and distributor Michael Skurnik Wines, is to offer quality Pinot Noir at an affordable price. We can't thank Skurnik enough for this outstanding effort. Launched with the 2009 vintage, the Pinot Project is hugely popular with "in-the-know" wine lovers seeking an excellent every day wine.
2009 Villa Ponciago Fleurie la Reserve ($20) Elegant floral aromas of violets and peonies develop into pronounced notes of ripe cherry and blueberry. Greeting the palate with expressive, fresh flavors, the wine's structure and balance dance harmoniously, highlighted by dazzling mineral elements and a remarkably long finish. The Fleurie's brilliant garnet-violet color adds to its appeal.
Villa Ponciago is located in the Fleurie appellation of Beaujolais, which is one of the most renowned of the region's 10 crus. Made from 100% Gamay, the grapes are grown on slopes in pink granite crystalline rock soils typical of the Fleurie appellation. The stony, well-drained slopes are ideal for growing low-yielding, high quality Gamay.
Holiday Dinner Wines
If you're hosting a holiday dinner this year, we recommend turning to Italian wines for some of the most perfect pairings. In keeping with the Italian theme, we'll start with wine pairings for an Italian Christmas Eve tradition, the Feast of the Seven Fishes.
While there are many variations of the Seven Fishes that you may opt to prepare, you can simplify your wine choices by pouring just one or two wines with this lovely dinner. Although it is not an Italian wine, Champagne is always a winner (especially for this special occasion) and an ideal pairing for seafood. The following wines will work wonderfully with your Seven Fishes:
NV Pierre Peters Brut Cuvee Reserve ($46) The NV Pierre Péters Brut Cuvée Reserve is a blend of almost 15 years of harvests, made exclusively from Grand Cru Chardonnay. The wine displays fine foam and a vivacious thread of bubbles. At first, fruit and floral notes mingle on the nose, giving way to fresh bread and hazelnut aromas. Elegant citrus and pear flavors dance on the palate along with qualities of cream and mineral. This Champagne is incredibly smooth and fresh with a magnificently long finish.
2009 Broglia Gavi di Gavi La Meirana Piemonte ($22) This Northern Italian beauty offers citrus and floral notes with bright, cleansing acidity and a lengthy, refreshing finish. The Broglia Gavi makes a fantastic pairing for seafood dishes.
2010 Livio Felluga Pinot Grigio DOC ($27) Livio Felluga is a name synonymous with excellence in northern Italian wine. The renowned estate enjoys a lustrous winemaking legacy that reaches back over five generations. Livio Felluga's Pinot Grigio shows great elegance and purity with floral notes, stone fruit, citrus, pear and crisp minerality. This Pinot Grigio showcases the Estate's superior quality standards and careful winemaking technique.
Cooking a roast for your holiday dinner? Whether it be a holiday Beef Brisket or an elegant Standing Rib Roast, Italy is the way to go for spectacular holiday wine pairings. A rich, fragrant and spicy Barolo will make a marvelous companion for your Beef Brisket. We suggest any of the following Barolos from the superlative 2004 vintage for dazzling results:
2004 Alfredo Prunotto Barolo Bussia ($70, Wine Advocate: 92 pts) "This expansive, refined Barolo reveals an attractive array of ripe dark fruit, sweet toasted oak, spices, tar and licorice. The tannins are broad, yet silky and the wine appears to have more than enough plumpness to provide balance. The 2004 is one of the finest recent vintages of this wine…" – Antonio Galloni, Wine Advocate
2004 Aldo Conterno Barolo Romirasco, 1.5 Litre ($290, Wine Advocate: 95pts) A large format bottle is a great way to go for holiday dinners. They insure that there's plenty of wine to go around without opening multiple bottles and the presentation is nothing short of impressive.
"There is no need to taste the 2004 Barolo Romirasco, the nose alone is enough to understand that this is magnificent wine. Aromas of tar, roses, menthol, scorched earth and smoke lead to a core of dark red fruit than unfolds onto the palate with uncommon grace and elegance. As it sits in the glass the wine gradually puts on weight, filling out its considerably structured frame with notable class. The last Romirasco was made in 1993…" – Antonio Galloni, Wine Advocate
2004 Aldo Conterno Barolo ($75, Wine Advocate: 91 pts) "Aldo Conterno's 2004 Barolo is simply beautiful. A medium red, it presents a feminine expression of Nebbiolo in its perfumed, spiced red raspberries and cherries. This is a soft, accessible Barolo ideal for near and mid-term drinking that fully captures the essence of this great vintage…" – Antonio Galloni, Wine Advocate
For your Standing Rib Roast, consider a full-bodied Italian or Italian-styled Cabernet Sauvignon. Either of the following will work equally well for a pork roast and are sure to elevate your holiday dinner to spectacular new levels:
2003 Castello di Monsanto Nemo Cabernet Sauvignon ($52, Wine Advocate: 94 pts) "The 2003 Nemo (Cabernet Sauvignon) is a plump, engaging wine loaded with ripe dark fruit. It shows awesome richness and an elegant, refined personality, even if what comes through is more vineyard character than varietal expression. With air and food this wine could be enjoyed today…This is a stunning wine, not to mention one of the top wines from Tuscany in 2003…" – Antonio Galloni, Wine Advocate
2008 Antica Cabernet Sauvignon Napa Valley ($55, Wine Advocate: 90 pts) Antica is located in Napa Valley and produced by Tuscany's esteemed Antinori family. (Earlier this fall, I had the pleasure of tasting this stellar Cabernet during a lunch with Alessia Antinori. I was immediately taken with the wine's elegant style and structure, and couldn't resist adding the 2008 Antica Cabernet to Wine Cellarage's portfolio.)
"The 2008 Cabernet Sauvignon is a European take on Napa fruit with lots of terroir, earth, spice, black cherry, black currant, cedar, licorice and foresty notes. Medium-bodied and elegant with sweet tannins and excellent fruit, it should drink nicely for up to a decade." – Robert Parker, Wine Advocate
Wine Gifts
The sky's the limit when it comes to wine gift options from our expansive portfolio. When faced with so many possibilities, gift-giving can become a bit overwhelming, which is why we've chosen five of our favorite wine gifts from each of four top regions: Napa Valley, Burgundy, Bordeaux and Champagne. Whether you're shopping for a connoisseur of Napa Valley Cabernet or a Burgundy-lover, our Holiday Wine Gift Guide includes highly rated wines from renowned producers that are sure to delight and impress everyone on your list. Here's a peek at our favorite wines to give this holiday season:
2008 Blackbird Vineyards Arise Proprietary Red Wine, Oak Knoll, Napa Valley ($54, Wine Advocate: 91pts) Located in the Oak Knoll District of Napa Valley, Blackbird Vineyards bares a strong resemblance to Bordeaux's Pomerol region. With its cool climate and gravelly soils, Oak Knoll has proven to be an exceptional location for Merlot production. Led by the expertise of winemaker Aaron Pott, one of Napa's finest, Blackbird Vineyards produces truly special Bordeaux-style red wines.
2009 Domaine Jean Marc et Hugues Pavelot Savigny-les-Beaune la Dominode ($58, Burghound: 92-94 pts) "This is perhaps the ripest wine in the range with a liqueur-like nose of black cherry, earth and underbrush hints that introduce rich, serious and concentrated flavors that possess an abundance of mid-palate extract as it almost completely buffers the otherwise very firm tannic spine, all wrapped in a palate staining finish. This stunning effort should reward at least a dozen years in the cellar and drink well for another decade thereafter." – Allen Meadows, Burghound
2009 Chateau Petit Val Saint Emilion Grand Cru ($40) A stunning Right Bank Bordeaux from an outstanding recent vintage. (A blend of 70% Merlot, 25% Cabernet Franc & 5% Cabernet Sauvignon.) Black fruit aromas are accented by notes of tobacco and cocoa. Full-bodied with harmonious tannins and a lingering finish. This wine is opulent and delicious; a real value.
2004 Pierre Peters Brut Cuvee Speciale les Chetillons Champagne ($99, Wine Advocate: 96 pts) Pierre Péters is a small family-run estate located in the center of the Côte des Blancs region, in the Grand Cru village of Le Mesnil sur Oger. The Péters family has been growing Chardonnay and producing Blanc de Blancs Champagne since 1919, releasing their first vintage under the family name in 1944.
"The 2004 Brut Millesime Cuvee Speciale Les Chetillons is stratospheric. This is a cool, inward Chetillons endowed with breathtaking finesse. The 2004 is noticeably more vibrant and focused than the decidedly exuberant 2002. Ripe pears, almonds and jasmine are some of the notes that flesh out in this pure, energetic wine…" – Antonio Galloni, Wine Advocate
If you're pressed for time, or unsure of your gift recipient's specific wine taste, our gift cards and e-gift cards provide the perfect solution. Wine Cellarage gift cards take the guesswork out of gift giving by allowing your recipients to choose for themselves. We'll include your personalized message on one of our festive note cards, which make a beautiful presentation, and we'll mail the gift card right to your recipient's door. Our Wine Cellarage e-gift cards make excellent last minute gifts and can be emailed to your recipients anytime, from anywhere, providing the ultimate convenience in gift-giving!
Our wine gift options don't end here…you may opt to choose from our selection of two- and four-bottle gift sets packaged in collectible gift boxes. If you want to give a gift that keeps on giving throughout the year, The Wine Cellarage Wine Club is ideal! Featuring wines from classic regions and varietals, as well as those from emerging regions and lesser known varietals, our wine club is the ultimate wine gift for enthusiasts and connoisseur's alike. Each delivery includes 6 wines (3 red & 3 white) as well as wine descriptions for your reference.
In addition to complimentary gift consultations, we offer free gift wrapping services and Free Manhattan Delivery for all orders over $100. We are happy to do the heavy lifting so that you can kick back and enjoy the holiday season!
On October 6th, I had the pleasure of attending the De Gustibus Cooking School's "Touring Italy" class taught by Nick Anderer, Executive Chef of Maialino, NYC's own Roman-style trattoria in Gramercy Park. Prior to opening Danny Meyer's Maialino, Nick Anderer worked with Mario Batali at Babbo and spent six years at Meyer's Gramercy Tavern, where he became Executive Sous-Chef. As Executive Chef at Maialino, Nick draws on his time spent studying art history in Rome, an experience that inspires the warm, Roman-esque menu. Nick sources his ingredients from the local Greenmarket, implementing a real farm-to-table philosophy in his cooking.
Nick's passion and mastery of Italian cuisine were apparent as he whipped up a mouthwatering, five-course menu before our eyes. Each dish incorporated the freshest possible ingredients, which were showcased through Nick's skillful handling, creating an incredible dining and learning experience. The courses were expertly paired with three delicious Italian wines from the Banfi Vintners portfolio.
The first course was an Octopus & Fingerling Potato Salad with celery and parsley (Polpo e Patate). Delightfully fresh, the salad was simply dressed with lemon juice and olive oil and the octopus was cooked to perfection. The polpo was paired with the Banfi Brut Metodo Traditionale Classico estate bottled sparkling wine; a Pinot Noir, Chardonnay and Pinot Blanc blend with citrus and apple notes, bright acidity and a crisp, refreshing finish. The Banfi Brut couldn't have been more complimentary to the dish.
Up next, Nick demonstrated the steps for making fresh pasta for his Pumpkin Ravioli with Aceto Tradizionale & Ricotta Salata (Agnolotti di Zucca). The delectable freshness of the pasta and squash came together in these edible pillows of heaven. The ravioli was finished with aged Acetaia Bellei Aceto Tradizionale Balsamic vinegar, aka Italian liquid gold, a real treat! Again, this course was a perfect pairing for the Banfi Brut Metodo Traditionale Classico.
For the third course, Anderer demo'd another fresh pasta, this time he prepared fresh cavatelli for his Homemade Cavatelli, Pork Sausage & Rapini (Pici all Norcia). Pasta with sausage and broccoli rabe is one of my favorites, so it was great to see and taste Nick's take on the classic recipe. Nick uses stewed tomatoes in the sauce for his Pici, which was something I hadn't tried before and gives the dish added dimension. Banfi's 2009 Fontana Candida Luna Mater Frascati Superiore, a blend of Malvasia di Candia, Malvasia del Lazio, Greco and Bombino, was a wonderful companion for this pasta dish. Frascati is Rome's signature white wine, and the Fontana Candida Luna Mater's robust character and refreshing quality made it the ideal partner for this robust, yet refined, Pici all Norcia.
The fourth course, a Slow Roasted Short Rib with Coco Beans alla parmiggiana and watercress (Costata di Manzo), was a show stopper. So deliciously rich without being heavy, the short rib practically melted on your tongue. Nick's careful preparation steps, including marinating the short rib overnight with salt, sugar, chili and black pepper, enhanced the meat's flavor to lofty heights. The dish was incredible with the 2006 Castello Banfi Brunello di Montalcino DOCG, an elegant estate bottled Sangiovese with aromas of violet and licorice, and opulent flavors of red cherry and spice.
For the grand finale, Nick prepared a decadent Chocolate Torte (Torta di Cioccolato), which paired wonderfully with the Banfi Brunello!
After his enlightening cooking class, I was able to sit down with Nick and ask him some questions. Behind Nick's laid-back persona, there is clearly a passionate and precise approach to his cuisine. The Wine Cellarage's exclusive interview with Nick Anderer is below…
WC: Do you have a favorite Italian wine region, if so, which is it and why?
Nick: I love the wines in Tuscany and Umbria, I'm a big fan of Sagrantino and a big fan of Brunello. My favorite wine to drink at Maialino is the Rosso di Montalcino Poggio di Sotto, so I have an affinity for that. But then, who doesn't love Nebbiolos you know, Piemonte. It's a toss up; I'd say one of those two…Southern Tuscany and Umbria, and then Piemonte. You can't compete with those regions.
WC: Is there a wine pairing rule of thumb that you go by?
Nick: Not really, I'm not a wine geek and not one of those guys that says "This has to be paired with this, that has to be paired with that." There are so many ways to go with so many dishes and I think it's all about balance. Acidity and sweetness. But, I think at the end of the day, my rule of thumb is that if you enjoy drinking it, and it's not interfering with the food, then go for it. A lot of times I'll taste a wine when we're doing pairings at the restaurant and I'll be like, "Well, this brings out this in the dish, and this brings out that" then I'll taste again and think, "this is just so freakin amazing" and then I'll taste the food and think, "and that's freakin amazing", and it's not necessarily the textbook pairing, but it still works. So, would I pair a really, really dry Sagrantino with a really delicate dish? No, because it would be killing the dish. But so long as it isn't interfering with the food and vice versa, if you like it, drink it.
WC: At what point in your life or career, did you become interested in Italian cuisine?
Nick: It had to be my junior year of college when I was studying art history in Rome. That was 1997, and it was the whole experience of seeing the way that the people there treat ingredients with respect and seeing how Italian homes eat. I was fortunate enough to always be brought up in a family that had big meals together. There's almost an obsessive way that Italians think about food and it met my obsessions. I thought, "Wow, that's really cool. There's a whole culture of people that share my same crazed notions of what you should be eating on a daily basis. Your whole life is revolving around what you're going to eat next." That's where it happened for me, in Rome in 1997.
WC: Growing up, did your family cook a lot?
Nick: A lot. Every night. And I think that my earliest Italian food memories are with my mom, she cooked Italian food. One of my best friends in grammar school was an Italian kid named Miquelien from Bologna. His mom was a cooking instructor and she gave my mom cooking lessons. Through that, she started introducing a lot of Italian food into our regular family meals. We cooked every night and that was definitely part of the reason that I became a Chef. People become Chefs for different reasons; some people become Chefs because their parents were such bad cooks. I became a Chef because my mother showed me what good food could actually be.
WC: What has been your greatest culinary achievement to date?
Nick: Creating Maialino has been my greatest culinary accomplishment because it's the first restaurant that I got to create from scratch and I get to see it from the ground up. All the way from the rubble and construction to the team that we put together. It was really rag-tag to start and then it ended up being one of the greatest teams I've ever worked with. There's a lot of pride involved with creating something from the ground up, literally creating a restaurant.
WC: What is your biggest inspiration when creating a new dish for Maialino's menu?
Nick: Mother Nature. The market, farmers, food purveyors, they give me inspiration because they take so much care. Without their care, my food wouldn't be what it is. Basically, I try to take the greatest hits of our favorite purveyors and do as little as possible to alter them. I don't want to mess them up. Take them, respect them and put them on a plate. That's my inspiration, the people that prepare and grow and harvest all of the stuff that we use.
WC: If there's a wine you could drink every day, what would it be?
Nick: Everyday… Man. There are so many that I'm going to have to leave out. Rosso di Montalcino, that's the first one that comes to my head. It's not even the high-end wine, Brunello. It's the Rosso.
WC: What is your favorite ingredient this month?
Nick: I'd say this month, I would go with either the baby rapini or the turnips from Jeffrey Frank at Liberty Gardens. He is a super star in my opinion, especially when talking about inspiration for dishes. He's the man.
WC: Where do you see food trends heading in the future?
Nick: This might be a boring answer, but hopefully where they are heading right now. I think that people are taking the time to care about where their food is coming from and the more and more people do that, the more and more close America's going to get to Europe in the way that we think about food. And I think that what's trendy now is the Farm-to-Chef experience and I think that's cool. It's not cool when people use it as a catch phrase and it's overdone, like bow down and kiss Alice Water's bible, it shouldn't be held up as a curse in anyway. When people are actually caring, when people go out and shop and care about shopping somewhere other than Food Emporium, then something good is happening in America. I think that getting good food to everyone is a really hard thing to accomplish in the United States of America. Without being too political about it, I'm just hoping that people care about where their food is coming from.


text:
We are available 24/7
Call us at 964-1251
Best Care Anywhere!
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Board of Directors
Mendocino Coast Clinics is governed by a volunteer Board of Directors, which is representative of its patients' characteristics. Over 50% of the Directors are also MCC patients. They have been recruited because their expertise is vital to the effective functioning of the community health center.
Following is a list of the current MCC Board members and officers:
- Pamela Merritt, Chairperson, is the retired CEO of a credit union.
- Sara O'Donnell, Vice Chairperson, is a retired nonprofit Executive Director.
- Daphne Haney, Treasurer, is a business owner in Fort Bragg.
- Claudia Boudreau, Secretary, is a retired nonprofit Executive Director.
- Patricia Androff is an award-winning makeup artist and hairstylist for film and television.
- Kelly Grimes is an architect based in Little River.
- Marisol Hernandez is a business owner in Mendocino.
- Simon Hodson is a Marriage and Family Therapist. His practice, Big River Counseling, is located in Fort Bragg.
- Christopher Knoerdel is a business owner in Fort Bragg.
- Teresa Rodriguez is a Family Resource Specialist for a nonprofit organization.
- Pam Swithenbank is a retired Pharmacy Technician. Her family business is Swithenbank Construction in Fort Bragg.

subset: commoncrawl


text:
What questions should I ask of an SEO expert?
Posted 10 July 2011 - 07:44 PM
Any recommendations? Suggestions?
Much obliged!
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Posted 10 July 2011 - 08:02 PM
also see: http://kercommunicat...-choose-an-seo/
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Falken Creative : Twitter
Posted 11 July 2011 - 07:17 AM
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Posted 11 July 2011 - 10:47 AM
Define an expert? I am/was the accessibility guru here, I know the subject but would never claim top be an expert.
I guess that if they claim to be experts I would not trust them. Especially in SEO where there are so many different train of thought that there is not really even a base line. You will find "SEO Experts" claiming Meta tags are important and others that they are not but all see themselves as experts.
I would trust the opinions found in this forum more than those of a supposed expert.
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Thank You, Migwetth, Gunalche'esh, Ha'w'aa, Danke
Posted 11 July 2011 - 12:57 PM
- 0
Posted 12 July 2011 - 10:05 AM
The thing is it is not really a lie as Deva shows, you have been number one for some rather specific searches. At the top of my game, I did not appear in Google for "Web Design until the pages hit the 500's, add Accessibility to it and I did better Specify web design in Juneau AK I was Page two. Lamson + Web Design I have been Number one. Lamson brought me Number one in Google and number 4 in Yahoo.
So I may not be lying if I promise you No. 1... if I do a specific search, like your full name (Unless your a John Smith). So the more specific your search the hire you rate.
Everyone: If you here a promise of number one (without paying the search engine for it), remember to specifically ask under what search terms you will be number one.
Oh and Alfie, do not forget search phrases. You will likely do better with "Accessible web design in Juneau Alaska" than just "web design alaska" Make it easy for people to find you with a human search style... not just one word descriptions.
- 0
Thank You, Migwetth, Gunalche'esh, Ha'w'aa, Danke
Posted 07 October 2011 - 08:55 AM
I am in need of an SEO expert. How do I discriminate between the "whores" and the "real" experts?
Any recommendations? Suggestions?
Much obliged!
You should see previous working example.
- 0
Posted 07 October 2011 - 05:35 PM
If your site is built well with blind users in mind, blind crawlers will find it easy to use...and index too. Accessibility considerations can help a great deal.
- 0
Thank You, Migwetth, Gunalche'esh, Ha'w'aa, Danke
Posted 01 December 2011 - 04:35 AM
Edited by Andrea, 01 December 2011 - 06:35 AM.
Link Deleted - no SPAM, please
- 0
Posted 02 December 2011 - 02:30 AM
What I mean to say, is that the process of making ones website more search engine friendly, is actually accomplished with technically easy fixes - especially if you have a properly structured modern website.
... In the past, when people used old-school web design techniques, SEO was required because the old school web design techniques often times made web pages opaque, from the search engines perspective. Funny, I've put together a collection of SEO and web marketing tips (about 40) just a few weeks ago. I haven't decided if I will publish the list though ...
BTW, BIG changes/additions are coming to killersites very soon - the biggest in years. Stay tuned!
- 0
Posted 10 January 2012 - 04:57 AM
- 0
#12 Guest_gowebbaby1
Posted 24 August 2012 - 12:49 AM
I totally agree with ericlenhard, a real SEO expert will never say that your website will be in number 1 position, a real expert can only show it to you.
- 0
Posted 24 August 2012 - 10:43 AM
Now isn't that interesting... a spammer spams us and then and then you join up and post using the same name as the company spamming us. Go figure...
One of my client Gowebbaby provides the best seo services.You may contact them.They are having an expert team of seo.
{I highlighted the word "expert"}
- 0
Thank You, Migwetth, Gunalche'esh, Ha'w'aa, Danke
Posted 24 August 2012 - 11:24 AM
... a spammer spams us and then and then you join up and post using the same name as the company spamming us.
And some people say there are no coincidences in life...
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Posted 28 September 2012 - 08:05 AM
Seo is a slow and continuous process and it will take time to bring a website in top ten or in first position, so an seo expert could not claim that he/she would be able to accomplish this task within a few days or weeks, but during seo process you will see seo-results in terms of high traffic, link building, lead generation, online visibility of your site.
So in my opinion look for an experienced seo expert who should has sound knowledge about seo, who uses white hat seo techniques and know everything about Google updates.
- 0
Posted 28 September 2012 - 10:34 AM
- 0
Thank You, Migwetth, Gunalche'esh, Ha'w'aa, Danke
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users


text:
Previous Postdoctoral Fellows
Matthew Melvin-Koushki (2013–2014)
Melvin-Koushki holds degrees in Islamic Studies from Yale University (PhD, MPhil, MA) and a BA in Middle Eastern Languages and Literatures from the University of Virginia. Before coming to Princeton, he completed a postdoctoral appointment at the University of Oxford. Melvin-Koushki's 2012 dissertation, "The Quest for a Universal Science: The Occult Philosophy of Ṣā'in al-Dīn Turka Iṣfahānī (1369–1432) and Intellectual Millenarianism in Early Timurid Iran," won the Middle East Studies Association's Malcolm H. Kerr award for best dissertation in the Humanities and received honorable mention for the award of best dissertation in Iranian Studies from the Foundation for Iranian Studies. At Princeton, Melvin-Koushki worked on converting his dissertation into three books: Occult Philosophers and Philosopher Kings in Early Modern Iran, an examination of the thought and fraught career of Ibn Turka, the foremost occult philosopher of early 15th-century Iran, as index of larger intellectual and sociopolitical developments that shaped the early modern Persianate world; The Occult Science of Empire in Early Modern Iran: Two Shirazi Lettrists, which extends the scope of the first book to the end of the 16th century by way of two case studies, with a focus on Shiraz as a major center for Persianate occultism from the 13th century onward; and a critical edition and translation of nine unpublished Persian and Arabic treatises by Ibn Turka on the subject of lettrism. He is also editing the volume of proceedings from a workshop he organized at Princeton in February 2014; entitled New Perspectives on Islamicate Occultism (13th–17th Centuries), this volume is forthcoming in 2015 as a special issue of Arabica. Melvin-Koushki is currently an assistant professor of History at the University of South Carolina.
Aurélie Daher (2012–2013)
Aurélie Daher received her Ph.D. and Master's degrees in Political Science from Sciences Po, Paris, in 2011, and a Master's degree in Public Management from École Supérieure de Commerce de Paris (ESCP Europe) in 2002. She previously held a postdoctoral fellowship at the University of Oxford's Department of Politics and International Relations (2010–2011). Her work focuses on Hezbollah, the Shiites, and Lebanese politics. During her time at Princeton, she worked on a book about Lebanese politics in the period beginning with the assassination of former Prime Minister Rafic Hariri in 2005 and up to the seizure of power by Hezbollah in 2011 and its management of domestic and foreign policies. She also researched more broadly the way Hezbollah has dealt since its creation with the Lebanese state and power.
Elvire Corboz (2011–2013)
Elvire Corboz earned a D.Phil in Oriental Studies at the University of Oxford in 2010, after obtaining a degree (B.A. & M.A.) in Musicology and Arabic from the University of Geneva, Switzerland, and an M.Phil in Modern Middle Eastern Studies from Oxford. She was one of the joint winners of the 2011 BRISMES Leigh Douglas Memorial Prize for the best dissertation on a Middle Eastern topic in the Social Sciences or Humanities. The dissertation, "Negotiating loyalty across the Shi'i world: The transnational authority of the al-Hakim and al-Khu'i families," documented the transnational political sociology of Shi'i religious families to examine how cross-border interactions affect the construction and maintenance of clerical authority. The analysis located the relationships of authority between clerical actors and believers in situated states, confirming that transnational religious networks can affect specific localities and, equally, that situated places shape larger forms of solidarity across borders. In her two years as an NES Postdoctoral Research Fellow, Corboz gave Brown Bag Lunch talks, presented a paper in the Princeton University Middle East Seminar Series, organized a workshop on "Shi'i Clerics and Politics: Local and Transnational Perspectives," two NJ Teachers workshops, "Shi'i Clerics and Politics: Local and Transnational Perspectives," and "Post-Saddam Iraq: Perceptions and Representations," and taught NES 327, "Shi'ism and Politics in the 20th Century," and NES 350, "Republic of Fear to Divided Land: Iraq, 1958–2008." She prepared several articles and her dissertation for publication. She also began researching her next project on Iran and Muslims in the West.
Andrew Arsan,a political, cultural, and intellectual historian of the Arabic-speaking Eastern Mediterranean, spent two years at Princeton where in addition to revising his dissertation, " Lebanese Migrants in French West Africa, 1898–1939," for publication, he had four articles published and had several others accepted for publication. He is also working on a projected volume on contemporary Lebanon. Arsan still found time to continue research on two interlinked projects: a broad, "global," history of the Lebanese diaspora in the nineteenth and twentieth centuries and a more tightly focused examination of intellectual activity and political culture in six poles of Eastern Mediterranean life—Beirut, Alexandria, Cairo, Paris, New York, and São Paulo—in the decades between 1880 and 1920. In addition to his research and writing, Arsan developed and taught two upper-level undergraduate courses, "Arabs in the Americas: Middle Eastern Migrants in the United States and Latin America" and "Western Imperialism in the Middle East, 1800–2000," and organized a workshop for high school teachers on "Middle Eastern Migrants in the Americas." This workshop grew into a larger conference organized with Akram Khater of North Carolina State University and John Karam of DePaul held in Raleigh in April 2012, which gathered together some twenty-four scholars from Europe, the Middle East, North and South America all working on Eastern Mediterranean migration. Following his Princeton postdoc, Arsan was awarded a British Academy Postdoctoral Fellowship at the University of Cambridge and elected a fellow of Corpus Christi College, Cambridge.
Iren Ozgur (2010–2012)
Iren Ozgur, who earned her BA in Near Eastern Studies from Princeton in 1998, completed her Ph.D. in 2009 in the Faculty of Oriental Studies, St. Antony's College, Oxford. During her two years as a postdoc in Near Eastern Studies, she revised for publication her dissertation, which has now been published by Cambridge University Press (2012) as Islamic Schools in Modern Turkey: Faith, Politics, and Education, and had one article, "Social and Political Reform through Religious Education in Turkey: The Ongoing Cause of Hayrettin Karaman," appear in Middle Eastern Studies 47 (2011). She also had three articles accepted for publication: "Cafcaf: An Islamic Humor Magazine—No Joke!" discusses transformations in Turkey's Islamic movement through an analysis of the Islamist Cafcaf humor magazine and will appear in Contemporary Islam; "Dabbe and Dabbe 2: A Look at Turkish-Islamic Horror" discusses two horror movies directed by the "Islamist" Hasan Karacadağ to explore the hybridization of "Islamic popular culture," which now employs styles and genres previously affiliated with secularists in Turkey, and will appear in Performing Islam; and "Busra: The Veiled Protagonist of a Comic Serial," will appear in Popular Culture in the Middle East and North Africa: A Postcolonial Outlook, edited by Mounira Soliman and Walid El-Hamamsy (Routledge Press. 2012). In addition to her research and writing, Ozgur co-taught an upper-level course with associate professor Michael A. Reynolds in 2011 on " Secularism in Muslim Central Asia and the Middle East" and in 2012 an undergraduate seminar entitled, "The Middle East through Popular Culture." She also organized a Teacher Training Workshop for high school teachers on " Trends in Middle Eastern Popular Culture."
Thomas Pierret (2010–2011)
Thomas Pierret completed his Ph.D. in political science at the Institut d'Études Politiques, Paris, and the Université Catholique de Louvain, Belgium, writing his dissertation on "The Ulema in Contemporary Syria: Making Tradition Relevant, Finding a Place in an Authoritarian System." An article, "Limits of 'Authoritarian Upgrading' in Syria: Welfare Privatization, Islamic Charities and the Rise of the Zayd Movement" (International Journal of Middle East Studies 41 [November 2009]), arising from his dissertation research won the 2010 Syrian Studies Association prize for best article. His research project at Princeton was "Sufi 'Ulema in the Saudi Hijaz: Regional Revival, Authoritarianism, and Globalization." In this project, he examined how the Hijazi Sufi ulema managed to survive eight decades of repression resulting from the hostility of the Wahhabi 'ulema. Pierret taught a course on Syrian politics during the 2010 fall semester and co-organized a workshop on Authoritarianism and Regionalism in the Arab World, held in November 2010. He also organized a high school teachers workshop on the transformations of religious authority in the modern Muslim world. During his post-doc year at Princeton, he completed and submitted for publication a number of articles based upon his dissertation. Pierret accepted the offer of a lectureship at Edinburgh University starting in fall 2011 and spent spring 2011 as a visiting fellow at the Zentrum Moderner Orient (ZMO) in Berlin.
Benjamin Thomas White (2009–2011)
A graduate of the University of Edinburgh with first class honours in Arabic, Benjamin White earned his D.Phil. in modern history at St. Antony's College, Oxford, in 2008. His dissertation, "The Nation-State Form and the Emergence of 'Minorities' in French Mandate Syria, 1919–1939," won the 2010 Syrian Studies Association biennial award for best dissertation on Syria. It studies the conditions that allowed the concept of "minority" to become prominent in Syria around 1930 and argues that this occurred because of the development of the nation-state form. It was published by Edinburgh University Press in 2011 with the title "The Emergence of Minorities in the Middle East: The Politics of Community in French Mandate Syria. At Princeton, White taught an undergraduate course on empires and nation-states in the early twentieth-century eastern Mediterranean, organized or co-organized three workshops (two of them for New Jersey high school teachers), followed classes in Turkish, saw a number of articles and reviews to various stages on the way to publication, and began work on a new project on statelessness in the interwar Levant. In January 2011 he left Princeton to return to Britain to join the History Department at the University of Birmingham. He is now a lecturer in history at the University of Glasgow.
Senem Aslan (2008–2010)
Senem Aslan earned her Ph.D. in the interdisciplinary program in Near and Middle Eastern Studies at the University of Washington. While at Princeton, she worked on her book manuscript, based on her dissertation "Governing Areas of Dissidence: Nation-Building and Ethnic Movements in Turkey and Morocco." She also completed three articles, organized three workshops on "Minorities in the Middle East," "State and Nation-Building in the Middle East," and "States, Migration, and Mobility in the Middle East," as well as high school teacher workshops on the same topics, and taught two classes, "State and Society in the Middle East," and "Nationalism and Ethnic Conflict in the Middle East." Aslan is now an assistant professor of politics at Bates College.
Lindsay Benstead (2008–2009)
Lindsay Benstead earned her Ph.D. in Public Policy and Political Science from the University of Michigan, completing her dissertation, "Does Casework Build Support for a Strong Parliament? Legislative Representation and Public Opinion in Morocco and Algeria," in 2008. While at Princeton, she significantly reframed her research to focus on political clientelism and began writing a book in which she investigates the relationships between regime type, the structure of member-constituent linkages, and the durability of authoritarian regimes. During the spring semester she taught a course entitled "Government and Politics of North Africa" and organized a workshop on the "Politics of North Africa," as well as a teacher training workshop on the same topic. Benstead is now an Assistant Professor of Political Science at Portland State University where she teaches courses on Middle East and North African Politics, the Israeli-Palestinian conflict, political institutions, democratization and authoritarianism, and research methods.
Henri Lauzière (2008–2009)
Henri Lauzière completed his doctoral studies in modern Middle Eastern and North African History at Georgetown University in 2008. During his year at Princeton, he prepared a book proposal based upon his dissertation, " The evolution of the Salafiyya in the twentieth century through the life and thought of Taqi al-Din al-Hilali," and wrote an article on the significance of the Salafiyya Press and Bookstore in Cairo. He taught one course, "Introduction to Islamic Purism," and designed a second on the Arabian Peninsula in the twentieth century. He organized a panel on the " Civil War in the Arab World," as well as a high school teacher training workshop on the same topic. Lauzière is now an assistant professor in the Department of History at Northwestern University .
Cemil Aydın (2007–2008)
Aydın completed his dissertation in History and Middle Eastern Studies at Harvard in 2002. The resulting book appeared in 2007 under the title The Politics of Anti-Westernism in Asia: Visions of World Order in Pan-Islamic and Pan-Asian Thought (Columbia University Press). While at Princeton, he worked on his new book project, The Idea of the Muslim World: A Modern History , to be published by Harvard University Press, taught an undergraduate course, " History of the post-WWII Middle East: Decolonization, Cold War and Crisis of Modernization," related to his research, and was profiled in December 2007 by the History News Network in its series "Top Young Historians" (http://hnn.us/roundup/entries/45173.html). Aydın is now the IIIT Professor of Islamic History in the Department of History and Art History at George Mason University and the director of George Mason's Center for Islamic Studies.
Max Weiss (2007–2008)
Max Weiss earned his Ph.D. in modern Middle Eastern history at Stanford. His dissertation, "Institutionalizing Sectarianism: Law, Religious Culture, and the Remaking of Shi'i Lebanon, 1920–1947," won MESA's 2007 Malcolm H. Kerr Dissertation Award in the Social Sciences. At Princeton his main project was revising his dissertation for publication as a book with the title In the Shadow of Sectarianism: Law, Shi'ism and the Making of Modern Lebanon (Harvard University Press, 2010) . He also completed three articles on Lebanese topics, published a prize-winning translation of an Arabic novel (B as in Beirut by Iman Humaydan Younes) , organized a workshop on "Rethinking Sectarianism," and taught an undergraduate course on minorities in the Middle East. During the 2008–2010 academic years he was a Junior Fellow at the Harvard Society of Fellows, and since September 2010 he has held a joint appointment as an assistant professor in the Departments of History and Near Eastern Studies at Princeton.


text: ATLANTA, Nov. 15, 2012 /PRNewswire/ -- Mother Nature Network and Discovery Communications today announced the completion of an agreement to merge their environmental websites, Mother Nature Network ( www.mnn.com) and TreeHugger ( www.treehugger.com) to form a new entity, jointly owned by MNN and Discovery Communications. The agreement brings together the two most visited websites in the world for environmental news and information, with more than seven million combined monthly visitors and a user base that spans 200 countries. (Photo: http://photos.prnewswire.com/prnh/20121115/CL13664 ) "This merger goes beyond simply having a bigger audience, it's about having a much bigger opportunity," said Joel Babbit, co-founder and CEO of Mother Nature Network, who will serve as CEO of the combined companies. "Sustainability is only one aspect of a broader responsible lifestyle and we want to cover the entire spectrum. We are extremely excited to join forces with Discovery Communications and TreeHugger to make this opportunity a reality." "TreeHugger and Mother Nature Network are the unequivocal digital leaders in the eco-lifestyle space, and their merger will greatly enhance the platforms' reach, impact and depth and breadth of content," added JB Perrette, Chief Digital Officer, Discovery Communications. "Placing TreeHugger under Joel's strong leadership and in a more exclusively eco-lifestyle focused venture enhances its value and long-term growth. Discovery Communications looks forward to continuing its commitment in the green space – in keeping with our long-standing corporate values – as a proud co-owner in the new venture." Founded in 2004 with the mission of bringing green living to the masses, TreeHugger serves as an all-inclusive resource for green news, solutions, and product information. TreeHugger publishes an up-to-the-minute blog, weekly and daily newsletters, twice-monthly radio interviews, and manages engaged Twitter and Facebook communities. Discovery Communications acquired TreeHugger in 2007.


text:
Adding one recessed light to exsisting switch...
I closed in my basement stairway and it is quite dark at the bottom. I have a light switch at the top of the stairs and one at the bottom. Both switches turn the basement lights off and on.
Can I add a recessed light at the bottom of the stairs and tie it into the switch box at the bottom of the stairs? Or can I run the wires from the new light to another light fixture a short distance away? That way the two existing switches will operate this light.
Which way is the best way to go?
It would be easier to run the wiring from a nearby fixture that is controlled by the same switches.
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text:
Warcraft: Orcs & Humans (Photo credit: Wikipedia)
From the outside looking in, just getting a job in the games industry seems like an impossibility. I think the game developers who entered the industry in the late 80s and early 90s are part of the reason for that perception. It seems like all of us have a crazy story about how we got our first gig. Hell, we use words like "gig" instead of job; like we're old touring artists who have seen it all and know all your troubles, because we've been there. Well, I'm probably not going to buck the trend with my own story, but hey -- it is sort of a crazy story, so you might enjoy it.
Partly, our crazy stories are because of the age of the industry at the time. The games industry felt like a frontier and the folks making video games were the hardy pioneers brave enough to go there first and blaze new trails. Most studios were small; I remember Ron Millar commenting in a 1998 PC Gamer Article that he left Blizzard because, "it was getting too big and corporate." I was employee 35 at Blizzard; I believe we had 70 or so people at the company when I left it myself in 1997. Just to compare it to today: When I lead the design team on Rift, it was 35 or so people -- our design team was as large as Blizzard itself was when I joined it. A smaller industry means a smaller number of gatekeepers and so maybe it really did take crazy brashness to get into it back then. Everything really was fast and loose. Or at least, it felt that way to me...
Part 1 - Mine is the standard QA story... sort of.
Like most of the nerdy kids of my generation I was fascinated with the personal computer. The platform didn't matter back then -- the idea of having your own little electric brain that was all yours, to with as you pleased, was itself still sort of novel. Most of us got our first computer in the 80s, back then. By 1989, I'd had 4 computers in my life: A TRS-80, an IBM PCjr, an Atari 520st and an XT clone my dad had built for me that I'd overclocked, upgraded and otherwise hacked until it was as fast it could be. I was the typical nerdy kid, in a lot of ways. I was also a blatant and notorious software pirate. A Leech, at that. I contributed content to the community and maybe I couriered a ware or two, but I wasn't a cracker or a supplier. I just knew everybody and I filled forums with posts, which kept people coming back. I don't mention this because I feel guilty about it, or because I'm proud of it. It's just that it'll come up again in a bit. You see, I had a really weird string of luck at the same time that turned knowing everyone in that scene into a way to work in the games industry, twice.
There's an interlude story that I might tell some day about how a kid I went to school with hired someone to kill for the same reason. (knowing everyone in the warez scene) I did mention it was a strange string of luck right? That doesn't necessary mean it was all good. That's a totally different story though and has very little to do with games, so let's get back on track: The first time piracy became a way into the game industry.
I ran a BBS at one point, back before the internet. It's part of why I knew all the pirates. Since BBSs were phone based, that also meant that your users were usually in your community. Hence, as part of running the BBS, I discovered that many of my fellow high school students, not just freshmen like me, were also my users. A sort of "meta-clique" formed where, even though it wouldn't affect our social standing, we would all talk about our "secret lives". despite what we might have thought would happen, this brought us all closer together. We sort of trusted each other. In the way characters on a soap like 90210 might trust eacher other: Let's not forget our common bond was that we had all committed felonies that only our being underage really saved us from, should they come to light.
One such individual was also connected to a local manufacturer of novel new laptops called "notebooks" which were light, small and generally pretty cool, if not a little wimpy compared to say a top of the line 386. That company was looking for a way to reach out to the community. I can only assume they had noted Apple's success at putting Macs in schools and thought they could reach out on the cheap. What they did was turn us teenage nerds into their QA and call us an example "teen entrepreneurial spirit." Since the most computer-savvy folks he knew were his fellow pirates, we became the teens in this little mentoring/PR exercise: A free focus group and QA team who had volunteered to do it.
It was pretty fun! We tested scanners and digital cameras before anyone had ever seen them and we got to play with notebooks before most folks had ever even heard the word in that context. It sort of shut down a year later, but I resurrected the idea with a couple of the other guys as a high school project that was part of the technical program I attended. That's when we said, "Screw it -- we all know games, why don't we try offering our services to them?" and transformed from a hardware QA group into a software group. Still a free focus group and test corps, we offered our services to every game company in the area... and since I lived in Orange County at the time, that was a lot of them. SSI and Interplay took us up on the offer. We tested the Bard's Tale Construct Set, SSI's Unlimited Adventures and Veil of Darkness. I remember playing the hell out of Flight of the Amazon Queen at the same time, but it was 20 years ago and maybe I just pirated it and used all the waking hours we weren't testing to play that, too. I wouldn't put it past me.
After graduation, we shut down again and I went to college. I kept in contact with my old testing/pirate buddies though and it wasn't long before we'd said "let's make our games!" Together with some pirates who didn't go to the same high school, we formed a little club/indie game studio. We made a lot of prototypes, but we never really seemed to finish anything. One thing we did do though, was tour a little company called Silicon & Synapse down in the Tustin/Costa Mesa area. One of my friends got a business card for one Allen Adham that somehow ended up in my hands. I tucked it away in my wallet and forgot about it for a year or two as I went about the business of being a college student.
Then it happened again!
Until the second time piracy offered me a shot at entering the game's industry. That one is actually a story that I tell pretty famously and it's one I've told a lot, so it's already out there. I'll spare you the massive retelling. In brief though: While a youngster in college, I kept pirating because I was really, really poor and had a really, really expensive hobby. One night, I pirated a game called Warcraft: Orcs & Humans. It was this incredible real-time strategy game, like Dune 2, but fantasy based. After I tore through it like a starving man finding a twinkie, I realized it was made by the company we had toured -- the one that used to be Silicon & Synapse. I was so impressed that I dug out the fax software for my softmodem and sent them a fax, wherein I told them how great the game was, admitted I pirated itm asked why I couldn't find it in the store when I tried to make up for it by buying it and asked where could I go to buy it...
...Allen Adham, the owner of the company, called me the next morning at some ungodly hour (I think it was like 6 or 7 ) and explained: The game wasn't out yet. (D'oh!) He invited to come down and talk about it and when I got there, I realized it was a job interview. Which lead to a second. That lead to me joining Blizzard as a QA Tester and Technical Support Rep. I've been working on developing software in one form or another ever since, but most of that time has been spent in Video Games, my one true love.
Over the years, I've talked a lot about how working in the industry made me feel, or what tools and techniques I've used, but I've refrained from telling most of the stories I've amassed over the years. A couple of things have really brought the past back to mind for me though:
First, the team from my second gig, a tiny intrepid crew I left Blizzard to join in 1997, has started to get back together to put out the game we had originally intended to make. We're running a kickstarter right now, but a lot of the information that we've retooled from the original project that PC Gamer called "One of the few truly original ideas at E3" is up at the website. I decided that, funded or not, I'm totally in. It was an incredible project and one I'll never forget. I figure, if I was willing to give up 4 months of my life with no pay back then to try to get it published, why can't I give it something similar now, to actually resurrect it, modernize it and ship it? Wouldn't you go back and redo your first project, if you had the chance? I mean, it's been 15 years; we've all learned a lot. I'm dying to apply what I've learned!
But second, an old friend from Blizzard, Mr. Patrick Wyatt recently posted his blogs about StarCraft. I hadn't thought about that project in many years, but the memories and stories were all still there. When I mentioned it to him, Pat pointed out that I had a lot of stories of my own to tell and suggested I put them on a blog somewhere. (Which, hey, I have!)
He's right.
I've kept from telling most of the stories I have because I've no desire to hurt anyone's feelings or to paint a picture that might hurt their futures in any way. I didn't want to name names... but as with my pirate friends in this story, why do I need to name names? It was just a lack of the right perspective; something that really is one the most common problems I've seen in my 17 year journey through this industry.
Maybe I'll tell a few stories to illustrate that, with the next posting.
Thanks for listening!
- Snipehunter


text:
Build a Small, Temporary Shelter For About $1,000
Would you like to build yourself a small, temporary shelter for a little more than $1,000? Keep reading!
Although the job of building with Starplate connectors may resemble that of assembling an overgrown Tinkertoy set, the 11-piece set can be used to construct a workshop, storage shed, small barn, corn crib or even (as seen here) a super-low-cost temporary shelter!


text:
Alizon - expert, experienced, skillful, knowledgeable...
Read through the frequently asked questions.
Take a look at the Virgo and Sagittarius compatibility love match in astrology.
Do Virgo and Sagittarius make a good love match?
In astrology as a Mutable sign, Virgo is said to indicate flexibility, adaptability and have good communication. Virgo have the ability to reinvent themselves, are able to accept change and are very resourceful. Add to this a practical nature, dependability and a grounded approach to life which comes from the Element of Earth and you have a complex and interesting personality.
Sagittarius is also a Mutable sign. Add to this an adventurous nature, a spontaneous energetic and enthusiastic passion for life which comes from the Element of Fire and you have vibrant, outgoing and exciting personality.
Virgo is an Earth sign. In astrology Earth signs are often focused, driven and ambitious. Reaching goals, gaining respect and achieving are all very important to people from the Earth sign. Material wealth and possessions are also important to them, so they are often hard workers so they can earn enough money to live comfortably. But they are not entirely materialistic as they prefer natural environments to city life.
Virgo is ruled by the planet Mercury which represents information, communication and commerce. Those born under the rulership of Mercury tend to be expressive in both written and verbal communication.
Sagittarius is a Fire sign. In astrology Fire signs can be impulsive, spontaneous and act on instinct. They love to experiment with new things and will try anything once. They tend to have warm and sunny characters and light up any room on entering. They have a lust for life and others can find this irresistible, motivating and inspirational.
Sagittarius is ruled by the planet Jupiter, named after the Roman king of the gods. Those born under the rulership of Jupiter are said to be optimistic, happy go lucky and open to opportunity.
In astrology when a Mutable sign comes together with another Mutable sign as with Virgo and Sagittarius their scattered energies may not come together as easily as one would expect. Both are busy doing their own thing and may not recognise and identify the needs of a partner.
When an Earth sign comes together with a Fire sign they can work together to become a great team. Sagittarius inspires Virgo, as it does every sign, but too much energy and light can outshine and scorch Virgo. The pragmatic and ordered style to life that Virgo has can guide Sagittarius and bring more structure to their ideas and dreams. Such structure will improve and facilitate goal achievement.
When Virgo and Sagittarius get together they can become a good team. Both are powerful communicators and share a love of learning and exploring. However you do have opposing views and approaches to life. Talking things through will be the key to building a solid relationship.
However to iron out any problems in this relationship I strongly recommend a COMPLEX LOVE SPELL, either as a completely new Spell or to enhance and boost a previous Love Spell.
Click this link below to find out more:
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[PAC-12: Women] UCLA wrapped up its 11th Pac-12 conference championship and first since 2008 on Sunday when both second-place Stanford and third-place Utah lost. The Bruins then went out and beat Oregon, 2-0, to improve to 16-1-2 overall and 8-0-2 in the conference with one game remaining in the regular season.
After a scoreless first half,
sophomore forwards Taylor Smith and Kodi Lavrusky scored to give UCLA the shutout win.
As the seconds
ticked down, the Bruin bench doused first-year head coach Amanda Cromwell with a celebratory Powerade bath.
"It's really exciting," Cromwell
said about winning the conference championship. "The team is an awesome group of girls who have worked so hard. It was one of the goals of the season, and they went about their way very dedicated and
determined to achieve the Pac-12 championship."


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Would you like to save as your currency permanently or for this visit only?
Hotel Nassau Breda, Autograph Collection
Nieuwstraat 21-25, Breda, Noord-Brabant
0.2 mi from
Warm welcome at reception
In City Center, clean and quiet. Excellent breakfast. Parking garage was a few hundred meters walk.
Great location.extensive buffet brekfast. nice to have a tea tray in the good size well appointed room. We would definatly use this hotel again. we have always been satified with Golden Tulip inns and hotels.
Central location
Cleanliness, situation, breakfast too big pillows
for a modern hotel its just what you would expect. very comfy bed and best hotel breakfast ever! we had a road side room which was very noisy, especially as it was harley day!
Great location, nice rooms, reasonably priced and very good breakfast to start your day with. The rooms are missing a mini bar which for a business traveler would be nice to have.
Close to center. Good lay out of the room, for 3 beds.
Breakfast. Clean and tidy rooms. Quiet City. Coffee shops. Nope
Generally I liked the hotel but most of all the warmth of the staff! Since the toilet was in a seperate room, it should have had a hook so you could put a towel for your hands.
Very convenient location by railway station. Comfortable room. Quiet. Computer with internet connection for guests not working. 15 Euro for breakfast rather high so I walked to the station and bought a croissant.
Ideallly placed in the centre of Breda for walks into the centre
The staff was very friendly. We had a warm welkcome and felt 'home' immediately. We had a wonderfull dinner; the breakfast was very nice as well. The room was amazing! There was nothing I did not like during my stay. Only thing I was confused about, was the distance to the city centre. On the booking.com website it says that it's walking distance, but when we looked at the map, it did not seem like that.
In comparison to other four star hotels, this hotel does not worth it (at least for standard rooms).
Very convenient next to the trainstation and also a very nice hotel.
Several visits to Breda but the Mercure has al ways been good.
The hotel is located near the city railway station. This is a very convenient location for those who plan move to nearby towns. Also hotel close to the beautiful city park, which is very attractive for hikers. Hotel rooms have modern design, good furniture. Accommodation in Deluxe Double Room is quite expensive. In addition, the cost does not include breakfast.
Excellent service especially at the reception desk. Breakfast quality also excellent.
It was noisy and not well isolated. I could hear the people on the level above me.
peaceful,comfortable room, friendly staff,lovely breakfast,good facilities
Very friendly staff, good breakfast, close to city center
The room and breakfast room recreate the lovely atmosphere of the past with candles, mirrors, flowers, and family portraits on the walls.
great location, half way from train station to the city center; good breakfast; kindness of the owners
very good eye for detail, nice management, the personal touch, great bathroom and very large rooms, superb breakfast no parking at front, though fairly nearby. Check in could only be done after 3pm, I arrived in front of the door with 3 suitcases at 2pm and had to carry them all back to my car, quite far away until the door opened
very clean hospitable and excellent breakfast, owner very helpful and friendly
Amazing room (I have got the romantic suite). Sauna in the bathroom.Large room. TV with dvd player. Stereo. Very nice and warm welcome of the family
very pleasant people are working there!!! you feel yourselves there as at home. very comfortable rooms with unique design!!!! I would like to thank the owner family for such hotel!!! nothing!!!
The hotel is beautifully furbished and has lovely rooms. The atmosfere is calming and relaxing in a busy city, and it's owners are very nice and helpful.
The hostess was very kind and helpful, she gave us useful information about the city and surrondings. Superb breakfast. The atmosphere, silence and tranquility are remarkable. The room had multiple and nice details. We highly recommend it if you are looking for a romantic holiday. Nope.
The b&b is well located just a 5 minute walk to Breda's main square. The beds are very comfortable. Good breakfasts, and hostess is helpful as long as you arrive on time and you are at breakfast on time. (see below!) My wife and I traveled from Rome. We were later than expected because of traffic from Amsterdam. Out of courtesy I called ahead to let them know - and was told that I had to be in by 8pm. Period. They had other engagements, and if we weren't in by 8pm, then tough luck. I have never struck this attitude in 30 years of travel. The other thing you should know is that it has very steep stairs, and if you have heavy bags, then it's hard work. Also, you cannot park outside, you have to find a park on a side street. On check-out, the hostess did not offer me the bill to check before she processed my credit card - and I had to ask for an itemized receipt. Based on all this, I would not stay there again.
Full of character, comfortable and friendly - very nice bathroom


text:
Posts by berhana
Total # Posts: 2
more trig.... how fun!!!!
if you can't help me with my first question hopw you can help me with this one. sec(-x)/csc(-x)=tan(x) thanx to anyone who can help From the definition of the sec and csc functions, and the tan function, sec(-x)/csc(-x) = sin(-x)/cos(-x) = tan(-x) However, tan (x) does not...
how do you start this equation i've been tryng it for 20min. sec^6x(secxtanx)-sec^4x(secxtanx)=sec^5xtan^3x ec^6x(secxtanx)-sec^4x(secxtanx)=sec^5xtan^3x Factor out a sec^5 tan and divide thru. Left is sec^2 x = Tan^2 x Then this should reduce to sin^2 x = cos^4 x take the...
- Pages:
- 1


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Popular currencies: USD GBP EUR CHF CAD AUD NZD JPY AED CNY
Exchange Rates > Venezuelan Bolivar > 1 VEF to IRR
Venezuelan Bolivar to Iranian Rial exchange rate (VEF to IRR) and currency chart showing the past year are below. Bolivar to Iranian Rial currency converter is also available below to calculate your currency conversion. Plus you can view the VEF IRR currency movements (todays change from yesterday, week change and year change) in the table below. We have also partnered with TorFX to bring you money transfers.
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|May 22nd, 2014, 04:59 PM
Senior Member
Back Surgery?????????
Here's the deal. I have 2 degenerated discs in my lower back. Looking for anyone who has had back surgery and the outcome from it. Did you get better or worse? More pain or less pain? What type of surgery, disc replacement or fusion? Any help would be appreciated to help me make a decision. Thanks.
|May 22nd, 2014, 05:03 PM
Old School
Join Date: 11-08-05
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I haven't, but I know several people who have. It really depends on your physiology and tolerance for pain. Some people are happy with the outcome, others feel worse, but they've all told me the same thing about it:
Get several opinions first before going for the surgery.
|May 22nd, 2014, 05:28 PM
Senior Member
I don't have my diagnose yet. He suspects that I have disk degeneration. But X-rays were to cloudy. I have a MRI and nerve test Wednesday.
So I'll check back in if I get better answers. See what's offered for me, and what I'll do.
And If I can I'll get another opinion.
|May 22nd, 2014, 06:02 PM
Senior Member
I have the same thing. I don't want to be cut on. I have done the pain management before an did not help. I just have nerves burned on my l-3 l-4 an my l-5 on Tuesday. hurt like hell. they said it will 2 weeks or so before I can tell if it helps out or not. be for I had it done my right leg would just go out on me. could not bend over with out a ton of pain.
|May 22nd, 2014, 06:22 PM
Senior Member
What did you do for Pain management. I got a shot and pills for a week. The Dr said he couldn't continue that treatment more than a few times. I said good cause I didn't like them! Had more issues with my ringing in my ears and heebie jeebies taking them. - heebie jeebies = numb- tingles - muscle twitches just a weird feelin.
|May 22nd, 2014, 07:17 PM
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Good luck to the OP too and everyone else too.
|May 22nd, 2014, 07:32 PM
Senior Member
|May 22nd, 2014, 07:35 PM
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Join Date: 03-20-06
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Cracked vertebrae in my lower back.
Fusion /Laminectomy with a hunk of bone from my pelvis.
I can tell you when the barometer drops and when it is about to rain.........but I will be walking when I tell you that.
That said , todays micro techniques are Waaaay better that what I had done in '76.
Friend had a disc from a cadaver implanted in his neck..he is like new.
Search out a good surgeon.....talk to HIS patients and see how they are doing.
|May 22nd, 2014, 07:36 PM
Senior Member
A little background on me. 67 years old, retired military and retired from the post office 2 years ago. Never really had any major problems while working, but have always had a relatively weak back.
Went back to work at Home Depot because I got bored. I was stocking the shelves at night. Back was sore every night with sharp shooting pains sometimes. After 3 weeks went to my doctor where he did an X-ray and found the bad discs. Quit that job and am investigating my options.
My L3 and L4 are collapsed on one side making my spine look like a fanned out deck of cards. I also have a bone spur on one of them. Getting an MRI on Sat.
My main concern is that it will get worse. I am still a very active person and have to cut wood for my outdoor boiler, so can't let it get to the point that it affects my ability to do things.
Last edited by af26yrs; May 22nd, 2014 at 07:39 PM.
|May 22nd, 2014, 07:43 PM
Senior Member
|May 22nd, 2014, 07:43 PM
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Do your research on the spine injections, I used to get them myself as I broke my spine in a couple places and have 6 bulged disc along with arthritis, disc degeneration, stenosis. I stopped getting them as they weren't much benefit and the risk involved is too great. A friend of mine also has back issues and was getting the injections, I told him to stop getting them due to research I had done . He continued with them and one day he got the injection was waiting his 20 minutes before being released to go home and started feeling severe pain in his neck and between his shoulder blades. He then lost the feeling in his legs, then his arms, next he lost the ability to breathe on his own he had to be intubated and have emergency surgery. They didn't think he was going to make it and if he did they said he would be a vegetable. He is recovering very well they said it was a miracle, but he has a long road ahead of him. He got a blood clot from the injection in his spinal column. I would not risk them.
|May 22nd, 2014, 07:52 PM
Senior Member
|May 22nd, 2014, 07:59 PM
Senior Member
Yeah that's what I got but shot wasn't in spine. Huge syringe in butt. I've had steroid shots before and that's the only time getting a needle hurts.And I didn't like the pills either. Dr claimed I must have been sensitive to the meds.(2) one was a steroid and one was a muscle relaxer.
I felt good Sunday (last day of meds) and Monday. But now I'm taking pain pills, which I don't like either.
Legs are tingling ( or quivering hard to explain the feelings) now- tonight if I sleep they'll wake me up. They feel like their moving but there not.
|May 22nd, 2014, 08:18 PM
Senior Member
My boiler which I love might have to go.
The back is only 1 of about 4 issues I'm having. My ability varies from day to day.
I'm a 53 year old female. Weak brain, but thought I had a strong back:). I have always heated with wood that I got myself. This last winter after 2 surgeries I had wood given to me and my Mom bought the rest. She's 75 and took care of me and everything at my house including loading boiler.
She's not willing to come and stay with me another winter so I can have my heart area mass removed. Involves splitting breast bone. Or if I need back surgery I'm on my own.
I have either bone spurs or calcium deposits in the thorax area of spine. I forget what words he used. Heart Dr saw it on CT of my heart area mass.
I also have scoliosis, had that so it's not a new thing. And now this with the lower back.
X-rays to cloudy to diagnose My MRI is Wednesday.
|May 22nd, 2014, 09:16 PM
Senior Member
an I hope every one the best back pain sucks.
|May 22nd, 2014, 09:26 PM
Senior Member
Thanks- right back at you .
I do keep them up- I also have fused ankle so I keep it up. Can't sit with my legs down.
I hoped driving wouldn't be an issue but it has become one. Glad I have cruise control so I can move my legs around. But I drive a KK that has some small feet wells .
|May 23rd, 2014, 12:53 AM
Senior Member
Join Date: 06-02-09
Location: Scotts, Mi
Posts: 558
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My left leg tingles, that stupid pins and needles feeling all the time. Also have numbness and pain at the same time weird stuff this nerve damage. In time you do get used to it though and it almost becomes unnoticeable. The back pain you get used to also until you do something stupid that takes it to an unbearable level. I feel for all you with back issues as I know first hand how it changes your life. I dealt with the bulged disc, arthritis of the spine, disc degeneration, and the stenosis for many years . It wasn't until the dirt bike accident that broke my spine between the L4 and L5 vertebrae that really took it's toll with the nerve damage that really slowed me down. Best of luck to you all.
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I am sure I saw someone leave a web address on this forum that went throught the process of fixing a smiths commando speedometer ??
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Mom's Night Out - What could go wrong? A clever, hilarious family movie
Moving Pictures
Saturday, October 18, 2014 from 7:00 PM to 9:00 PM (PDT)
Who's Going
San Francisco, California
London, United Kingdom
Florence, Italy
Event Details
"I love this movie! I wish I could treat every mom to a bucket of popcorn just to watch her laugh."
Beth Moore, Teacher and Author
"Motherhood might just be the highest calling on the planet. Moms, that's why it's important for you to take some time for yourselves to be celebrated. Grab your husbands, grab your friends, and go see Moms' Night Out, a family comedy you are going to love!"
Dave Ramsey
Know any moms out there who could use a night out and a lot of good laughs? Why not bring one to this movie? My wife's seen this one 3 times already.
Moms, if you want a fun chance to laugh out loud and feel highly valued at the same time, bring your family and friends to see this entertaining comedy. It all starts when a frazzled mom with 3 young kids decides to treat herself to a night out with her friends, leaving the kids with Dad . . . What could go wrong, right? More than you might think.
Yet this is a film with heart and meaning, affirming the incredibly important role that moms play in all of our lives. No wonder it's gotten rave reviews. Lots of stars that you'll recognize too, including Sarah Drew, Sean Astin, Patricia Heaton, Trace Adkins, Alex Kendrick, and more. All ages are welcome to enjoy this PG movie. Check out the trailer here: http://momsnightoutmovie.com/
Join us for a wonderful evening filled with hot popcorn, a warm crowd, lots of laughs, and a meaningful message you won't soon forget. And don't forget to bring in your printed free tickets for a door-prize drawing after the show.
When & Where
Westminster Chapel
13646 Northeast 24th Street
Saturday, October 18, 2014 from 7:00 PM to 9:00 PM (PDT)
Add to my calendar
Moving Pictures
Bringing uplifting films with meaning and heart to our community


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Serafina (GNIS FID: 910944) is a populated place located in San Miguel County at latitude 35.398 and longitude -105.324.
The elevation of Serafina is 6,204 feet. Serafina appears on the Tecolote U.S. Geological Survey Map. San Miguel County is in the Mountain Time Zone (UTC -7 hours).
San Miguel County: Cities & Towns | ZIP Codes | Features (airports, churches, hospitals, etc.)
BIG Map |
Driving Directions |
Data Source - USGS GNIS FID: 910944
BOUNDARY MAPS: Pecos Division | San Miguel County
Tecolote, NM
(4.9 miles NNE)
Ribera, NM (7.2 miles WSW)
Sena, NM (7.9 miles SSW)
San Jose, NM (8.5 miles W)
Villanueva, NM (9.3 miles SSW)
Soham, NM
(9.7 miles W)
North San Ysidro, NM (13.9 miles WNW)
Tecolotito, NM (14.6 miles SE)
Las Vegas, NM (14.7 miles NNE)
Bernal, NM
(< 0.1 mile)
Blanchard, NM (1.9 miles WSW)
Chapelle, NM (1.9 miles ESE)
Lagunita, NM (4.9 miles ESE)
Gabaldon, NM (5.6 miles NNE)
Santa Ana, NM
(5.8 miles NNE)
Los Montoyas, NM (6.7 miles ENE)
Myers, NM (6.8 miles ENE)
Coruco, NM (6.8 miles WSW)


text:
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• OriHime » OriHime-06
OriHime (オリヒメ), a female humanoid robot (二足歩行ロボット) developed by Kentaro Yoshifuji (吉藤 健太朗), Waseda University, Japan.
Marvin: It gives me a headache just trying to think down to your level.
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