text:
They offer fresh food and an inviting setting to meet friends, family and business associates. Join them for lunch or dinner and enjoy a welcoming atmosphere and unique offerings. Stop by today and discover a new favorite!
Multiple Locations
Popular Southend Bar & Restaurant open seven days a week from 11am to 2am. Whether you're stopping in for their weekly "Happy Hour" from 4pm to 6pm with half price appetizers or daily and monthly drink specials, you're sure to have a great time with friends. They also have a late night menu from 11pm to 1am which is not to be missed.
200 E. Bland St.
Charlotte | 28203 | 704.370.2000
In 1968 Dr. Tony Martin born in British Guyana, immigrated to the United States, bringing with him secret recipes handed down to him through generations of his family. He moved to Charlotte, NC, in 1986 and opened a small cafe with a menu straight from the heart of the Caribbean. It's named for his mother, Ann, and himself, Tony.
2001 E. 7th St.
Charlotte | 28269 | 704.342.0749
The Beef ' N Bottle Steakhouse has been the locals choice for fine steaks and seafood since 1958.They are located just ten minutes from the airport and uptown. They have 1/2 price wine bottles & glasses on Monday and Thursday.
4538 South Blvd.
Charlotte | 28209 | 704.523.9977
The Beef ' N Bottle Steakhouse has been the locals choice for fine steaks and seafood since 1958.They are located just ten minutes from the airport and uptown. They have 1/2 price wine bottles & glasses on Monday and Thursday.
4538 South Blvd.
Charlotte | 28209 | 704.523.9977
Berrybrook Farm Natural Food Pantry, founded in 1972, is the first natural food store that opened in Charlotte. Their juice bar serves all-natural soups, sandwiches, salads, smoothies and juices, all with the freshest ingredients.
1257 East Blvd.
Charlotte | 28203 | 704.334.6528
Dine in the cozy atmosphere of a true British pub! They serve breakfast, lunch and dinner. Their weekday lunch specials start at just $4.95. They create new chef specials monthly and they also have daily dinner and drink specials.
2000 South Blvd., S150
Charlotte | 28203 | 704.817.9697
The staff of Bonterra invites you to a dining experience filled with fresh local flavors of Contemporary American cuisine, delectable desserts and a diverse wine selection featuring over 200 wines by the glass and another 300 from the private cellar.
1829 Cleveland Ave.
Charlotte | 28203 | 704.333.9463
Step out of the ordinary and into sophistication at Bubble, a premium establishment that stimulates the senses. Bubble serves an extensive list of unique cocktails, spirits and select wines that complement chef-driven small plates, crafted for a mature palate.
210 E. Trade St., SA200
Charlotte | 28202 | 704.733.9427
Cabo Fish Taco is the combination of concepts from three completely different people, who share the same idea of what makes a restaurant great. Unlike most Baja styled restaurants, Cabo combines coastal Mexican cuisine with a unique healthy California feel.
3201 N. Davidson St.
Charlotte | 28205 | 704.332.8868
The Cajun Queen has been proudly serving Charlotte since 1985. This 100 year old house is a warm, friendly place for business and fun. They serve up distinctive and delectable dinners and hot jazz seven nights a week.
1800 E. 7th St.
Charlotte | 28204 | 704.377.9017
Cantina is where foodies flock for authentic Mexican cuisine and cocktails. Our spacious, decorative settings reflect the spirit of the festive country makes it the perfect place to gather for memorable meals and great times.
1511 East Blvd.
Charlotte | 28203 | 704.331.9222
7708 Rea Rd.
Charlotte | 28277 | 704.752.9797
They proudly serve and brew Joe Van Gogh, artisan coffee roasters in Hillsborough, NC. They also prepare and bake all of their pastries and food in house daily.
719 Louise Ave.
Charlotte | 28204 | 704.335.7288
CherryBerry located at the MET is a self-serve frozen yogurt store. They have 12 rotating flavors along with 50+toppings. They are Probiotic, OU Kosher certified, gluten-free…not to mention, delicious!
1100 Metropolitan Ave., S160
Charlotte | 28204 | 704.375.9999
Located in beautiful Center City Charlotte on 4th & Tryon, a few blocks from Belk Theatre, Overstreet Mall and The Bobcats Arena. Chima offers authentic Brazilian cuisine and a chic dining experience. Enjoy cocktails and the best view of Uptown.
139 S. Tryon St.
Charlotte | 28202 | 980.225.5000
Clean Catch Fish Market is a full-service fish market offering the very best quality seafood from fisheries, producers and processors who have been certified against the leading standards for product quality, eco-labeling, sustainability, organic, traceability and responsible fishing.
2820 Selwyn Ave.
Charlotte | 28209 | 704.333.1212
Cook Out specializes in grilled hamburgers and hotdogs (cook-out style), chicken sandwiches, and North Carolina barbecue. Cook Out is also known for its variety of "Creamery Premium" milkshakes with choices like "Banana Pudding" and "Chocolate Cherry".
Multiple Locations
Copper is located in the Mayer House, which is a turn of the century bungalow rich in local and national history. It has been meticulously updated and stylized with modern interpretation of Indian flair. You will come to know Indian food in a new and extraordinary way.
311 East Blvd.
Charlotte | 28203 | 704.333.0063
Crave Dessert Bar represents a new breed of Charlotte evening entertainment. A progressive dessert boutique that evolves nightly into an upscale lounge catering to the desires of Charlotte's late night enthusiasts.
500 W. 5th St., S120
Charlotte | 28202 | 704.335.0588
Crispy Crêpe prides itself in providing you the most wholesome food possible where portions are bountiful and the presentation reflects the care and effort they put into their creations.
1436 South Blvd.
Charlotte | 28203 | 704.332.4440
Customshop is a modern Roman trattoria with a neighborhood feel, located in the heart of Charlotte. Their menu offers an eclectic mix of traditional and innovative American dishes inspired by Italian, French, and Spanish cuisine.
1601 Elizabeth Ave.
Charlotte | 28204 | 704.333.3396
Welcome to Dillinger's, home of 50 sandwiches and 50 beers. Try their overstuffed sandwiches with a local craft beer and you'll go home a happy customer. They have all the sports packages and over 30 TVs for your viewing pleasure.
214 N. Church St.
Charlotte | 28202 | 704.375.6412
What started as an idea for a small family restaurant/bar quickly became a hot gathering spot for all things Charlotte. Their unique space allows them to host multiple, large events in addition to our everyday lunch and dining hours.
911 E. Morehead St., S200
Charlotte | 28204 | 704.377.3808
Rudy & Luisa invite you to visit Dolce and embark on a journey through the rolling hills of their country into a captivating Trattoria where the sights, sounds and aroma of authentic Italian cuisine are recreated fresh every day.
1710 Kenilworth Ave., S230
Charlotte | 28203 | 704.332.7525
Kickstand Burgers-N-Bar located in Plaza Midwood is an excellent place to relax and unwind which offers craft beer and craft burgers, plus a whole lot more.
1101 Central Ave.
Charlotte | 28204 | 704.332.1010
The philosophy at Dressler's Restaurants is simple; everyone who walks through our doors is either already a friend or will be. By embracing that theory, the Dressler's know that every guest will have exceptional service, and outstanding food.
1100 E. Metropolitan Ave., S125
Charlotte | 28204 | 704.909.6295
Dunkin' Donuts is an all-day, everyday stop for coffee and baked goods. They are dedicated to celebrating the millions of DD fans around the world who keep them running.
Multiple Locations
Tasty, fresh-baked bagels and breads made with the finest ingredients, and then stuffed, wrapped, topped and smeared in ways never-before imagined. Today clever creations have expanded beyond the bagel to bring more new tasty discoveries to breakfast, lunch and then some.
Multiple Locations
All of their ice cream is made fresh on location with the very best ingredients. They offer classic flavors such as Mint Chocolate Chip, Butter Pecan and Blueberry Cheesecake as well as more out-there options such as Smurf, Ginger, or Green Tea.
1535 Elizabeth Ave.
Charlotte | 28204 | 704.332.7776
The ultra-chic environment is carefully selected in every detail: massive marble statues, imported fixtures, unique lounge furniture and the hottest blend of electronic music. Enso is receiving outstanding reviews for its Vegas-like decor, atmosphere and amazing Pan-Asian menu and sushi.
210 E. Trade St., SA108
Charlotte | 28202 | 704.716.ENSO (3676)
Fern, Flavors from the Garden is viewed both locally and nationally as one of the top restaurants in Charlotte. Their staff strives that each guest, vegetarian, vegan or otherwise, enjoy their complete dining experience, regardless of their dietary preferences or restrictions.
1323 Central Ave.
Charlotte | 28205 | 704.377.1825
The Fig Tree Restaurant at the Lucas House is where you can experience Seasonal Cuisine with French and Italian influences in one of Charlotte's Registered Historic Landmark homes in the charming Elizabeth neighborhood. The food and service is impeccable.
1601 E. 7th St.
Charlotte | 28204 | 704.332.3322
Food Truck Friday is a weekly event where some of Charlotte's best food trucks come out to serve their favorite dishes. It's BYOB or you can grab a six pack to go from Common Market which is located a stone's throw away.
1616 Camden Rd.
Charlotte | 28203
Fran's mission is to prepare fresh and carefully crafted food and to serve it in a manner that nurtures the spirit as well as the body, capturing the essential meaning of hospitality.
2410 Park Rd.
Charlotte | 28203 | 704.372.2009
Freshii offers a menu of salads, burritos, wraps, rice bowls, yogurts, breakfast and soups made with high-quality, fresh ingredients. It has all the elements of fast casual (high-quality food, that's quick and convenient) with the added focus on health and wellness.
200 S. College St., S31
Charlotte | 28202 | 980.298.6704
FUEL is powered by an energetic team of hard-workers that deliver REAL Pizza, Perfect Wings, Fresh Salads and Tasty Sandwiches to all of our guests.
Multiple Locations
Georges Brasserie is George Bakatsias' interpretation of French cuisine and tradition, offering joyful elegance and hospitality to guests. Guests can enjoy the ambiance, food and music in any one of our areas: Main Dining Room, Social Bar, Patio Seating, Raw Bar and Private Dining Room.
4620 Piedmont Row Dr., S110
Charlotte | 28210 | 980.219.7409
Virtually everything on the menu is prepared in-house; from the bread to the mouthwatering desserts. The fresh herbs grown in the front patio, including oregano, basil, rosemary and mint, provide the distinctive scent of the Greek mountains and the delectable tastes and presentation of the dishes.
200 E. Bland St.
Charlotte | 28203 | 704.444.9000
Halcyon, Flavors from the Earth is a celebration of artisanal farms, dairies and wineries from the Carolinas and beyond. A true seasonal dining experience featuring the creations of Chef James Stouffer within the new Mint Museum Uptown in Charlotte. 500 S. Tryon St.
Charlotte | 28202 | 704.910.0865
Their original location opened its doors in 1978 as the Home Economist, a bulk supply store. Today, they have grown to four full-service natural and specialty foods stores, now named Healthy Home Market. They pride themselves on being locally owned and locally grown.
Multiple Locations
Intermezzo's serves up Charlotte's best pizza and incredible Serbian dishes. Every dish is created using only the freshest ingredients. They hand toss every pizza and use only the freshest toppings available.
1427 E. 10th St.
Charlotte | 28204 | 704.347.2626
Welcome to Jack's, where they serve New York style sandwiches, salads, and breakfast entrees with a neighborhood charm that is uniquely southern. They are located in uptown right next door to Rock Bottom Brewery.
401 N. Tryon St.
Charlotte | 28202 | 980.226.5098
Jewell Treats Natural Cupcakes are unlike anything you'll find at your local grocery store or bake shop. Jewell Treats are handcrafted from time-honored, natural ingredients; things your Grandma used in her cupcakes, and the very reason they were so delicious!
Let's get this straight; JJ's Red Hots is not a restaurant. It's a hot dog joint that serves what they believe are the best hot dogs on the planet. It is a place where service and value still mean something. They also believe strongly in the quality of the products they serve.
1514 East Blvd.
Charlotte | 28203 | 980.225.8880
Bringing the Middle Eastern tastes to you, Kabob Grill does an excellent job of providing its customers with dishes that are true to Middle Eastern cuisine, giving you an experience you can't find anywhere else in Charlotte.
1235 East Blvd.
Charlotte | 28203 | 704.371.8984
7828 Rea Rd., SB
Charlotte | 28277 | 704. 543.1234
A true authentic Mexican restaurant located at the MET. Since 1979 they have worked hard to maintain a tradition of excellence. Their formula is simple… Buy the best ingredients, provide great service and have fun!
1100 Metropolitan Ave.
Charlotte | 28204 | 704.332.6322
They are a European-based Italian restaurant which offers truly unique, high quality cuisine in a relaxed-yet-distinctive atmosphere, including a center-stage pizza kitchen, as well as a full wine and spirits bar.
210 E. Trade St., SC149
Charlotte | 28202 | 704.900.5555
Charlotte's only AUTHENTIC NYC pizzeria & Italian Kitchen serving to customers at three local Charlotte locations. Libretto's offers family dining, catering and the best in pizza in Charlotte! A private party room is also available.
Multiple Locations
Mac's Speed Shop opened its doors in 2005 and quickly became one of the most well-loved barbecue joints in Charlotte. Patrons of food and fun pack in because they treat their guests to an entirely new barbecue experience.
Multiple Locations
No visit to McAlister's would be complete without a glass of their Famous Sweet Tea™. This signature beverage is hand crafted several times each day for a fresh taste that is second to none.
Multiple Locations
The McNinch House Restaurant is the perfect place for your anniversaries, birthdays, or any time you need to make it memorable. They also host special events, and are perfect for private, corporate and executive dining.
511 N. Church St.
Charlotte | 28202 | 704.332.6159
Mellow Mushroom features Mellow's famous menu of pizza, sandwiches, salads, etc., plus a full bar offering 36 draft beers and over 50 bottled beers.
Multiple Locations
Mert's distinguishes itself from traditional soul food restaurants by offering Low Country and Gullah-inspired dishes such as shrimp and grits, Charleston red rice, and award-winning macaroni and cheese.
214 N. College St.
Charlotte | 28202 | 704.342.4222
Like the good old days, they are a local meeting spot that serves great "everyday" food at affordable prices. A place where you can meet with your family, friends, or business associates to catch up. A place you will remember for your first date or that great business deal!
115 E Carson Blvd.
Charlotte | 28202 | 980.207.3641
Searching for a Spanish cuisine restaurant? What about a Latin, Mediterranean and Tapas cuisine restaurant? Or maybe you want to find the best Tapas restaurant in Charlotte. If you're in the mood for some exotic flavors, visit Miro Spanish Grille.
7804-A Rea Rd.
Charlotte | 28277 | 704.540.7374
Serving up Korean Barbeque, Sushi and Asian Fusion styled dishes; Miyagi's offers it all in a boutique setting restaurant in NoDa.
3220 N. Davidson St.
Charlotte | 28205 | 980.949.8171
Nan and Bryon's is the newest creation from the team that brought us 5Church. They are located in the heart of South End in the former Vinnie's Sardine Grill & Raw Bar. With an open air dining experience and a late night scene it's a one of a kind establishment.
1714 South Blvd.
Charlotte | 28203 | 980.224.7492
Newk's Eatery is an express casual dining experience in a refreshing and stylish atmosphere. Serving fresh tossed salads, oven-baked sandwiches, California-style pizzas and homemade cakes from Newk's open kitchen.
9815 Rea Rd
Charlotte | 28277 | 866.999.3799
101 N. Tryon St.
Charlotte | 28246 | 866.999.3799
Looking for good food and a good time? Nikko's is the place to be. The dishes are prepared with fresh ingredients and beautiful presentation. The atmosphere is fun, sophisticated and classy. Nikko's is one of Charlotte's more upscale sushi delights.
1300 South Blvd.
Charlotte | 28203 | 704.370.0100
Open daily for lunch and dinner as well as brunch on Saturday and Sunday, the North Harbor Club offers incredible cuisine using only the freshest ingredients with interesting and fun combinations.
100-D N. Harbor Pl.
Davidson | 28036 | 704.896.5559
Penn Station has developed a unique product line that demonstrates, in full customer view, the true quality of their products. Their menu features an array of mouth watering Grilled East Coast Style submarine sandwiches, fresh-cut fries and hand-squeezed lemonade.
Multiple Locations
Phat Burrito serves up huge, no-nonsense Southwestern style favorites and nothing else. The namesake "phat" burrito measures an intimidating 7" X 3" and is packed with your favorite fillings. Look for the lime, blue and yellow walls to get the best burrito of your life.
1537 Camden Rd.
Charlotte | 28203 | 704.332.7428
Pike's Old Fashioned Soda Shop is friendly, comfortable, consistent and unpretentious with a menu inspired by classic diners from all over the country. Pikes captures the essence of a time when life was simpler. The menu brings back the authenticity of great American diners.
1930 Camden Rd.
Charlotte | 28203 | 704.372.0092
They believe you don't need to sacrifice your health to get a quick, tasty meal. That's why they start with their unique soft and roll-able pita bread then fill it with your choice of lean, grilled meats, fresh vegetables, flavorful cheeses, and savory sauces. It's Fresh Thinking, Healthy Eating.
214 N. Tryon St., S120
Charlotte | 28202 | 704.333.5856
Charlotte's finest southern fried chicken to-go. Bring some home, to the office or any social gathering-you'll fast become everyone's favorite person. They are open Tuesday through Saturday 10am to 6pm.
1614 Camden Rd.
Charlotte | 28203 | 704.333.9866
At Pure Pizza, they believe their crust deserves the best tasting farm-fresh toppings that are LOCALLY, SUSTAINABLY and /or ORGANICALLY grown. Their goal is to make a pizza that is so delicious and healthful that everyone will make Pure their favorite spot.
224 E. 7th St.
Charlotte | 28202 | 980.207.0037
The concept at Rudy's is that of a neighborhood Italian restaurant, with a casual atmosphere, and great food at friendly prices. They are open Monday through Saturday for dinner only.
6414 Rea Rd., UC5
Charlotte | 28277 | 704.544.4949
If it's lunch time then you should be at Ru Sans for their famous buffet. Get there before the crowds rush in to ensure you get to try the endless sushi rolls, salads, Japanese dishes and desserts.
2440 Park Rd.
Charlotte | 28203 | 704.374.0008
Upon entering the Ruth's Chris Steak House you will discover an inviting atmosphere of warm caramel-toned wood paneling complemented by an elegant dining area and inviting bar. They have an extensive wine collection and a premier menu offering fresh steak and seafood sure to impress any client.
6000 Fairview Rd., S109
Charlotte | 28210 | 704.556.1115
222 S. Tryon St.
Charlotte | 28202 | 704.338.9444
When they first opened in 1996, founders Svend Deal and chef Tobin McAfee sought to provide Charlotte with a gathering place where guests could enjoy fresh food, engaging conversation and an international selection of beers and spirits.
4151-A Park Rd.
Charlotte | 28209 | 704.525.7775
Soul serves a variety of small plates, sushi and handcrafted cocktails. Their patio offers a fantastic view for evening dining.
1500-B Central Ave.
Charlotte | 28205 | 704.348.1848
When you're in the mood for Thai, check out Thai Taste. They have a wide selection of Thai dishes to choose from and they prepare each dish true to its origin, giving you the real Thai experience.
324 East Blvd.
Charlotte | 28203 | 704.332.0001
2025 E Arbors Dr., S230
Charlotte | 28262 | 704.688.9179
The Capital Grille is nationally acclaimed for their dry-aged steak selections, fresh seafood, and extensive, award-winning wine list, all presented with professional, attentive service in an atmosphere of relaxed elegance.
201 N. Tryon St.
Charlotte | 28202 | 704.348.1400
The Chrome Toaster takes on the American classic sandwiches (Po'boys, Lobster rolls, Philly's) and puts a spin on them. Keeping them healthy, trendy and seasonal. They also offer catering so be sure to view their website for additional information.
Food Truck | 602.619.7467
Historic Morehead Inn is an elegant Southern estate endowed with quiet elegance and fine antiques, The spacious and historic Dilworth home features intimate fireplaces, luxurious private guest rooms and a lovely four-bedroom carriage house.
1122 E. Morehead St.
Charlotte | 28204 | 704.367.3357
Leave it to the Dietz and Ciodia families for all your chocolate needs. Together, they've created beautifully crafted and sinfully indulging chocolates and truffles that will leave you wanting more.
2935 Providence Rd., S104
Charlotte | 28211 | 704.323.8178
TOAST combines fresh food with outstanding service to create a dining experience second to none.
Multiple Locations
While they revere the time-honored traditions of the Southern cook, you will find their take on the Southern plate a little different. Their transformation of just about everything Southern – from fried chicken to sweet potatoes to catfish – is decidedly spirited, independent, and frequently unscripted.
1820 South Blvd.
Charlotte | 28203 | 980.225.9167
The day's freshest catch is turned into innovative, spectacular cuisine each night at Upstream. Chef de Cuisine Brian Williams, features only the freshest day boat seafood and the best sushi.
Charlotte | 28210 | 704.556.7730
Vida Mexican Kitchen y Cantina hosts an engaging atmosphere, specialty Mexican fare and hospitality alongside handcrafted cocktails, an extensive list of tequilas and their signature Skinny Margaritas. Vida is evolved Mexican cuisine.
210 E. Trade St., S104A
Charlotte | 28202 | 704.971.8432
With a menu full of diverse and authentic choices such as flavorful meats, and curry dishes; Vietnam Grill uses great fresh ingredients and are also vegetarian friendly.
5615 South Blvd.
Charlotte | 28217 | 704.525.2408
Viva Chicken is a quick serve restaurant focusing on Peruvian flavors, with the signature dish being "Pollo alla Brasa" (Peruvian Rotisserie Chicken). All of their chicken is free range, and cooked in a custom 'green' oven straight from Peru.
1617 Elizabeth Ave.
Charlotte | 28204 | 980.335.0176
They offer fine dining in the style of the French Laundry. Zebra offers a world-class dining experience, similar to the restaurants of New York, San Francisco and London, but locally owned and operated in Charlotte.
4521 Sharon Rd., S100
Charlotte | 28211 | 704.442.9525
This urban, trendy and upbeat lounge is one of Charlotte's hottest fusion restaurants. With a menu inspired by a variety of cuisines including Vietnamese, Chinese, Thai, Japanese, Spanish and Latin, guests will experience a nirvana of exotic flavors.
1716 Kenilworth Ave.
Charlotte | 28203 | 704.358.9688
Big View is the "up-scale" restaurant serving breakfast, lunch and dinner. Their menu appeals to customers of all ages and families, featuring a big menu full of flavor, healthful options, and an atmosphere that welcomes big fun!
16637 Lancaster Hwy.
Charlotte | 28277 | 704.544.0313
A Dilworth establishment, offering fresh, creative American-Eclectic cuisine, warm and friendly service and a lively casual atmosphere. Visit them soon to see why they have been serving Charlotte for 27 years!
300 East Blvd.
Charlotte | 28203 | 704.332.6507
The Brickhouse Tavern is nestled in the refurbished, 120-year-old Davidson Cotton Mill. They offer a unique ambiance of nostalgia mixed with a contemporary flair. Offering a complete dining experience with a large menu of culinary finesse, you are sure to enjoy this unique setting.
209 Delburg St., S210
Davidson | 28036 | 704.987.2022
At Sankey's you can enjoy tasty, homemade food for lunch or dinner. Home of the Sankey Overstuffed Sandwich (with homemade, hand-cut fries, coleslaw, cheese, and choice of meat stuffed between two pieces of sourdough bread).
11416-L E. Independence Blvd.
Matthews | 28105 | 704.847.0464
Napa on Providence is casual and earthy but with ageless style and quality. Look around at the vineyard inspired design, smell the wood, try one of our barrel dispensed wines or beers, and enjoy the Napa style cuisine.
110 Perrin Pl.
Charlotte | 28207 | 704.900.8535
Promising to rattle the status quo, Heist Brewery is continuing to rewrite the rulebook on craft beer and cuisine in Charlotte. In addition to award-winning handcrafted beers and made from scratch sodas, Heist offers an array of artisan breads baked fresh daily, shared plates and wood-fired specialties.
2909 N. Davidson St., S200
Charlotte | 28205 | 704.375.8260
Best known for their delectable breakfast menu Zada Jane's also serves lunch and dinner. This eclectic small restaurant is a Plaza Midwood favorite spot.
1601 Central Ave.
Charlotte | 28205 | 704.332.3663
Luciano's Ristorante Italiano is a venerable institution that proudly serves family styles creations inspired by rich traditions on Naples, the regions of Emilia-Romagna and Northern Italy.
2137 South Blvd.
Charlotte | 28203 | 980.819.9984
The Japanese cuisine is prepared in the open kitchen on Robata and Yakitori grills. The sushi and sashimi are of the highest quality and are served in exquisite plate presentations. The restaurant has an extensive array of premium sakes, in addition to cocktails, the wine list and beers on tap – all selected to pair perfectly with the cuisine.
4515 Sharon Rd.
Charlotte | 28211 | 704.817.7173
Bar Louie is an eclectic urban bar made famous for their signature martinis, cocktails and dynamic beer selection. Bar Louie also features an exceptional selection of burgers, small plates, and sandwiches.
8760 JM Keynes Dr.
Charlotte | 28262 | 704.285.7010
5Church located in uptown offers an exclusive dining and cocktailing experience with a casual, yet refined feel within a sophisticated ambiance.
127 N. Tryon St., U8
Charlotte | 28202 | 704.919.1322
Barrington's Restaurant opened in October of 2000 in the neighborhood setting of Fox Croft East in South Park. This cozy bistro style restaurant seats up to 45 people. The food is upscale American with a homey twist.
7822 Fairview Rd.
Charlotte | 28226 | 704.364.5755


text:
Investor Interest and Hedge Fund Returns
Employing a new dataset of over 9,000 expressed demands for over 700 hedge funds from a secondary market for hedge funds, this paper finds evidence suggesting that hedge fund investors rationally anticipate future hedge fund performance. Both buy and sell indications of interest arrive following periods of fund outperformance. Buy (sell) indications have some forecasting power for increases (decreases) in hedge fund performance, over and above other well-known forecasting variables. This information in investor demand co-exists with the presence of capacity constraints in hedge fund returns, confirming two main assumptions of Berk and Green (2004).
If you experience problems downloading a file, check if you have the proper application to view it first. In case of further problems read the IDEAS help page. Note that these files are not on the IDEAS site. Please be patient as the files may be large.
As the access to this document is restricted, you may want to look for a different version under "Related research" (further below) or search for a different version of it.
|Date of creation:
|Nov 2010
|Contact details of provider:
| Postal: Centre for Economic Policy Research, 77 Bastwick Street, London EC1V 3PZ.
Phone: 44 - 20 - 7183 8801
Fax: 44 - 20 - 7183 8820
|Order Information:
| Email:
References listed on IDEAS
Please report citation or reference errors to , or , if you are the registered author of the cited work, log in to your RePEc Author Service profile, click on "citations" and make appropriate adjustments.:
- De Long, J Bradford, et al, 1990.
" Positive Feedback Investment Strategies and Destabilizing Rational Speculation,"
Journal of Finance,
American Finance Association, vol. 45(2), pages 379-395, June.
- J. Bradford De Long & Andrei Shleifer & Lawrence H. Summers & Robert J. Waldmann, 1989. "Positive Feedback Investment Strategies and Destabilizing Rational Speculation," NBER Working Papers 2880, National Bureau of Economic Research, Inc.
- De Long, J. Bradford & Shleifer, Andrei & Summers, Lawrence H. & Waldmann, Robert J., 1990. "Positive Feedback Investment Strategies and Destabilizing Rational Speculation," Scholarly Articles 27693805, Harvard University Department of Economics.
- Chakravarty, Sugato, 2001. "Stealth-trading: Which traders' trades move stock prices?," Journal of Financial Economics, Elsevier, vol. 61(2), pages 289-307, August.
- Sugato Chakravarty, 2002. "Stealth-Trading: Which Traders' Trades Move Stock Prices?," Finance 0201003, EconWPA.
- Barclay, Michael J. & Warner, Jerold B., 1993. "Stealth trading and volatility : Which trades move prices?," Journal of Financial Economics, Elsevier, vol. 34(3), pages 281-305, December.
- Tarun Ramadorai, 2012. "The Secondary Market for Hedge Funds and the Closed Hedge Fund Premium," Journal of Finance, American Finance Association, vol. 67(2), pages 479-512, 04.
- Ramadorai, Tarun, 2008. "The Secondary Market for Hedge Funds and the Closed-Hedge Fund Premium," CEPR Discussion Papers 6877, C.E.P.R. Discussion Papers.
- Malmendier, Ulrike & Shanthikumar, Devin, 2007. "Are small investors naive about incentives?," Journal of Financial Economics, Elsevier, vol. 85(2), pages 457-489, August.
- Campbell, John Y. & Ramadorai, Tarun & Schwartz, Allie, 2009. "Caught on tape: Institutional trading, stock returns, and earnings announcements," Journal of Financial Economics, Elsevier, vol. 92(1), pages 66-91, April.
- Campbell, John Y & Ramadorai, Tarun & Schwartz, Allie, 2007. "Caught On Tape: Institutional Trading, Stock Returns, and Earnings Announcements," CEPR Discussion Papers 6390, C.E.P.R. Discussion Papers.
- Campbell, John & Schwartz, Allie & Ramadorai, Tarun, 2009. "Caught on Tape: Institutional Trading, Stock Returns, and Earnings Announcements," Scholarly Articles 2609649, Harvard University Department of Economics.
- Soeren Hvidkjaer, 2006. "A Trade-Based Analysis of Momentum," Review of Financial Studies, Society for Financial Studies, vol. 19(2), pages 457-491.
- Sadka, Ronnie, 2010. "Liquidity risk and the cross-section of hedge-fund returns," Journal of Financial Economics, Elsevier, vol. 98(1), pages 54-71, October.
- Kosowski, Robert & Naik, Narayan Y. & Teo, Melvyn, 2007. "Do hedge funds deliver alpha? A Bayesian and bootstrap analysis," Journal of Financial Economics, Elsevier, vol. 84(1), pages 229-264, April.
- Narayan Y. Naik & Tarun Ramadorai & Maria Stromqvist, 2007. "Capacity Constraints and Hedge Fund Strategy Returns," European Financial Management, European Financial Management Association, vol. 13(2), pages 239-256.
- Coval, Joshua & Stafford, Erik, 2007. "Asset fire sales (and purchases) in equity markets," Journal of Financial Economics, Elsevier, vol. 86(2), pages 479-512, November.
- Joshua D. Coval & Erik Stafford, 2005. "Asset Fire Sales (and Purchases) in Equity Markets," NBER Working Papers 11357, National Bureau of Economic Research, Inc.
- Fama, Eugene F & MacBeth, James D, 1973. "Risk, Return, and Equilibrium: Empirical Tests," Journal of Political Economy, University of Chicago Press, vol. 81(3), pages 607-636, May-June.
- Kyle, Albert S, 1985. "Continuous Auctions and Insider Trading," Econometrica, Econometric Society, vol. 53(6), pages 1315-1335, November.
- William Fung & David A. Hsieh & Narayan Y. Naik & Tarun Ramadorai, 2008. "Hedge Funds: Performance, Risk, and Capital Formation," Journal of Finance, American Finance Association, vol. 63(4), pages 1777-1803, 08.
- Fung, William & Hsieh, David A & Naik, Narayan & Ramadorai, Tarun, 2006. "Hedge Funds: Performance, Risk and Capital Formation," CEPR Discussion Papers 5565, C.E.P.R. Discussion Papers.
- Jotikasthira, Chotibhak & Lundblad, Christian T & Ramadorai, Tarun, 2009. "Asset fire sales and purchases and the international transmission of financial shocks," CEPR Discussion Papers 7595, C.E.P.R. Discussion Papers.
- Liang, Bing, 2000. "Hedge Funds: The Living and the Dead," Journal of Financial and Quantitative Analysis, Cambridge University Press, vol. 35(03), pages 309-326, September. Full references (including those not matched with items on IDEAS)
This item is not listed on Wikipedia, on a reading list or among the top items on IDEAS.
When requesting a correction, please mention this item's handle: RePEc:cpr:ceprdp:8092. See general information about how to correct material in RePEc.
For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: ()
If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.
If references are entirely missing, you can add them using this form.
If the full references list an item that is present in RePEc, but the system did not link to it, you can help with this form.
If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your profile, as there may be some citations waiting for confirmation.
Please note that corrections may take a couple of weeks to filter through the various RePEc services.This information is provided to you by IDEAS at the Research Division of the Federal Reserve Bank of St. Louis using RePEc data.

subset: commoncrawl


text:
Silence & Noise Lido Backless Tunic
A long backless tunic. The t-neck open back has beading on it making it anything but oridinary.
A black babydoll dress that has a sheen lining over the dress. It is so cute and so simple.Tags: dresses, black, Clothes, fashion, women's apparel, style, party, awesome, little black dressAdded 9 Years Ago from Urban Outfitters


text:
Learning search results
Adobe Photoshop software tips, tricks, and inspirations that bring out your brilliance.
Tutorial: Backing up your catalog
By: Matt Kloskowski
All of the work you do in Lightroom is stored in the catalog file. It is critical to ensure the catalog file is backed up on a regular basis. Lightroom has a...


text:
Ain Anger
Ain Anger was born in Estonia. First he studied physics and mathematics, then in 1996 he began voice studies at the Academy of Music in Tallinn. At the same time he sang in the chorus of the city's opera house. He took part in several master-classes and was a prize-winner at the Tiit Kunsik Competition and the International Mirjam Helin Singing Competition. His regular tutor is Matti Pelo.
After gaining first stage experience at the Estonian National Opera in Tallinn as well as in Tartu and Riga, he moved to Germany in 2001 where he became a member of the ensemble at Leipzig Opera until 2004. While there he attracted attention for what a critic described as his "sonorous and full-bodied bass", displayed in a number of roles, some of which he was singing for the first time. In 2002 he made his debut in the USA where he was highly acclaimed in the title role of Rodion Shchedrin's The Enchanted Wanderer with the New York Philharmonic Orchestra; in addition he sang for the first time at the Deutsche Oper in Berlin as well as under the baton of Marc Minkowski in Montpellier and Perpignan. It was also under Minkowski that he made his debut at the Opera Bastille in Paris in the role of Sarastro in 2005. Since the 2004/2005 season he has been a member of the ensemble at the Vienna State Opera, where recently he was acclaimed as a "splendid Fafner" ("Salzburger Nachrichten"). He can also be heard there as Hunding (Die Walküre), King Henry (Lohengrin) and Gremin (Eugene Onegin).
He has made many successful guest appearances, for example at the Helsinki Festival, the Savonlinna Opera Festival, the festivals at Bergen and Lucerne, in Tokyo and also at the Bavarian State Opera in Munich. He has given concerts with highly regarded symphony orchestras like those of Cleveland, St Louis and Stockholm. He has performed under a great number of significant conductors, e.g. Lorin Maazel, Seiji Ozawa, Zubin Mehta, Ricardo Muti, Esa-Pekka Salonen and Franz Welser-Möst.
In October 2008, under the musical direction of Christian Thielemann, he sang the role of Hunding in a concert of the Orchestra of the Bayreuth Festival at the Abu Dhabi Classics, his performance praised as superb by the newspaper "Frankfurter Rundschau".
|Das Rheingold


text:
24-hour revellers
Even when your profession involves organising events and partying along with your guests, chances are you'll appreciate a good night in every so often. Ramona Depares asks some of the people responsible for the fun of others about their idea of chilling indoors.
• Eman Pulis
What events are you typically involved in and what does your partying schedule look like?
I don't really have a niche market. I've co-organised gigs for live music enthusiasts, like Live at Luxol Saturdays, the Winter Moods Christmas Eve concert, Ira Losco's album launch; charity events like the Bob Geldof concert; large parties like the Bob Sinclar festivals; LoveSexy at Amazonia earlier this year... I also cater for the more mature, cosmopolitan crowd, not only through parties but also through cultural events like exhibitions. Two of the most recent were the Reza Deghati promenade exhibition and Steve McCurry's photographic expo. Then there are also the sport events, like the South End Core launch and Masters of Dirt. So yes, my "partying" schedule is quite varied.
How did you get into the scene?
In 2003, I went to the US on a study exchange. When I came back I became involved in a number of student organisations and, some time later, a grizzled veteran in the local events scene, Keith Marshall, approached me to help sell a few tickets for him for a New Year's Eve party at the Hilton. We became partners straight after. I loved what I was doing and, once I graduated, I had to decide whether to start teaching full time, or read for a post graduate and have the luxury of time on my side to organise more events.
Has your chosen line of work ever affected your personal relationships?
Every occupation will inevitably influence a relationship in one way or another, from that of a politician to that of an events organiser. My passion for events affects my relationships positively because I try to involve those around me in what I do, whether it's helping or working with me, handling specific tasks like stock taking or marketing. They feel involved, and we end up spending a considerable amount of quality time discussing and sharing ideas.
How often does a night in happen for someone in your line of business?
Quite often! It's imperative to socialise, meet new people and maintain a good rapport out there, so I make it a point to get out of the house at least once a week. I still practice sport on a regular basis so nights in help fuel both mind and body.
And do you welcome it or do you find it boring?
Today, I appreciate the difference between loneliness and solitude; and the latter is something I seek every now and then.
Your idea of a stress-free, quiet night is?
In summer, a scuba-dive by night with friends works magic! In winter, I can settle for an interesting book, tucked under the quilt.
• Alex Frendo
What events are you typically involved in and what does your partying schedule look like?
I started by promoting friends' events back at University and then went on to form G7 with my partners. This was back in 1996/1997, so it's been a nice long roller-coaster ride. There have been countless parties and concerts along the years, with the most recent being Avicii at Gianpula Fields. Through G7, we started the long-standing tradition of Friday clubbing, targeting a mainstream crowd between 18 and 30.
Has your chosen line of work ever affected your personal relationships?
Of course it affects them. Working long hours means less quality time, and since these dates usually fall on a weekend, eve of a public holiday and the Christmas period, it means you have to give up this quality time... and make up for it later. The worst is when a huge event like MTV falls on your anniversary... which, somehow, it usually does.
How often does a night in happen for someone in your line of business?
It depends on the season. Throughout summer, nights in are somewhat of a reward. When you work late hours, you mess up the following day, and most of the time, it messes up plans for the following night. But in reality, it is difficult to miss a Friday or Saturday night out. Thankfully, in winter things calm down a bit, but even so, more often than not we can forget a night in.
And do you welcome it or do you find it boring?
I welcome it, without a doubt. When I was 20 years old, I would not have dreamed of missing any of the party nights on a weekend. And more often than not, these 'weekends' included Wednesdays and Thursdays too in my heyday. Nowadays, there is no way my body will cope with that. I love my bed way too much to give it up for anything but some really super party or concert.
Your idea of a stress-free, quiet night is?
I would say anything that involves drinking nothing more than two glasses of wine and includes a lovely healthy meal – and not any 5am life-saving hot dog or pizza – would qualify as quiet and free of stress.
• Pierre Cordina
What events are you typically involved in and what does your partying schedule look like?
Throughout the past 18 years, I have deejayed in every party hole in Malta and Gozo. I have presented and warmed up crowds for many local and international acts, including Isle of MTV, which is where I met many of my favourite artists... Black Eyed Peas, Enrique Iglesias, Lady Ga Ga, Akon, Maroon 5 and many more. I have also been resident DJ with G7 events for the past 12 years.
How often does a night in happen for someone in your line of business?
I have to admit it doesn't happen often. When it does, I make the best of it by ordering take away sushi, opening some red wine from my secret vault, watching a DVD (typically a comedy) and… falling asleep 10 minutes into the film.
And do you welcome it or do you find it boring?
Of course I welcome it. It's me time; the time where I charge my batteries to be able to party even harder in the next event...
Your idea of a stress-free, quiet night is?
For starters, it has to kick off with a relaxed day at work, which involves accounting. This means that in the evening my mind is not too exhausted to enjoy a romantic night out with my wife. The latter involves a fine dinner and a romantic film in the quietest cinema possible.
Has your chosen line of work ever affected your personal relationships?
It has affected my relationships a lot, not only in the past but also in the present, given that during the day, I am also busy with my day job.
Over the weekends, I'm usually away until the early hours. So I do sacrifice quality time and work hard to make up for it every single day. But for a detailed description of how to cope with it, I can give you the e-mail address of my wife and she can send you a couple of chapters about how she manages.
See our Comments Policy Comments are submitted under the express understanding and condition that the editor may, and is authorised to, disclose any/all of the above personal information to any person or entity requesting the information for the purposes of legal action on grounds that such person or entity is aggrieved by any comment so submitted. Please allow some time for your comment to be moderated.


text:
Range of the Common Loon
Loons are on the ocean this month, molting their flight feathers which will carry them through spring migration back to their breeding lakes and then back to the ocean next fall. They're eating salt water fish, and drinking rain water and even a little salt water--they get rid of the salt through glands near their nostrils.
Copyright 1997-2017 Journey North. All Rights Reserved.
Contact Us


text:
River Bats Change Ownership; Team Name To Change
The St. Cloud River Bats as we know them will be no more. The St. Cloud Northwoods League team has changed ownership. Gary Posch and Joe Sexton have become the new owners of the team. They have bought the team from Joel Sutherland. Posch and Sexton are part-owners of the Willmar Stingers of the Northwoods League and own Brandl Motors together.


text:
posted by Ceres .
The question is:
"A block of ice at 0oC is dropped from a height that causes it to completely melt upon impact. Assume that there is no air resistance and that all the energy goes into melting the ice. Show that the height necessary for this to occur is at least 34 km."
I know that it takes 334J/g to turn ice to liquid (thanks to help that was given to me for another problem). Does this have anything to do with this problem? no mass is given for the ice, so I assume that there is no difference for one gram than there is for many gms of ice. What does the height have to do with the ice turning to water? The higher up it drops from the more force it has? Thanks.
"I know that it takes 334J/g to turn ice to liquid "
That's a good start.
The question assumes no air-resistance, which means that the potential energy at the high altitude instantly and completely transforms into heat energy and distributed evenly to the piece of ice to melt it. It further assumes that the value of g, acceleration due to gravity does not change with elevation (height).
Potential energy when an object of mass m is positioned at a height h from ground is mgh, where g is the acceleration due to gravity.
So equating heat energy with potential energy, consider a 1-kg block of ice:
334 joules/g *1000g = 1 kg*9.8*h
Find h.
I am trying to understand what you wrote. Where did the 1000g come from? And how do we know the mass of the ice is 1kg? There is no weight for the ice listed in the problem. I did solve for h and got 34.1. I also didn't realize that heat energy would be the same as potential energy, so thank you for pointing that out. Sorry to be a bother, but I really want to understand why the problem works as it does. Thanks!
In fact, the 1 kg is not necessary because in the equation, the mass will cancel out on each side. I used (without elaboration) 1 kg just for illustration purposes. My apologies.
Thank you for your clarification.:-) I wasn't sure if you would notice a post so far back - I'm new to this site.
I am sorry to bother you again. I can post this as a new question if you would rather. But the next question is along the same lies, except this time it is a iron ball that drops and not ice. It also uses the specific heat capacity of the iron. The questions is:
A 10-kg iron ball is dropped onto a pavement from a height of 100 m. Suppose half of the heat generated goes into warming the ball. Show that the temperature increase of the ball is 1.1oC. (In SI units, the specific heat capacity of iron is 450 kJ/kg*oC.) Why is the answer the same for an iron ball of any mass?
From the last question I know that the equation will have mass on both sides, just like the ice problem. But no water is present so I can't use the heat of fusion since the iron does not melt (although it does warm). Can you help me understand why and how I would use the heat capacity of iron to solve this problem? I have been working on the same five problems from this chapter all day and am really frustrated. Thanks for your help.
The basic principle is the conservation of energy.
When a ball is brought higher up by h=100 m., energy is required to make this happen. The energy is stored as potential energy, Ep=mgh, m=mass, g=acceleration due to gravity.
When the ball falls from this height in a free fall, energy is transformed into kinetic (movement) energy, given by the equation Ek=(1/2)mv², where v=velocity of the ball.
When the ball hits the ground, the velocity is reduced, so is the kinetic energy according to the formula Ek. Since total energy is conserved, the difference goes into other forms, such as kinetic energy of the fragments of soil flying around (sum of (1/2)mv² of the soil fragments), and the rest (in this case half) goes into heat, given by
Eh=mH, H=specific heat, and m again the mass.
I recapitulate:
The basic principle is the conservation of energy, in different forms.
Hope this clears up a little more of the picture. Post any time for more explanations.
EhΔT=mH, H=specific heat, m again the mass, and ΔT=change in temperature.
Also, you have done the right thing in posting in both places, the original post and a new- or re-post as a reminder. As Sara said, a reference to the original post (Date and time, or the 10-digit id of the original post) would have helped other teachers to go back to the original context of the question. Did you have to retype the question and the responses? In fact, it so happened that I have checked the original post before the new ones, but it was more an exception than anything else. I apologize for the comment.
The ΔT was in the wrong place, sorry.
Eh=mHΔT, H=specific heat, m again the mass, and ΔT=change in temperature.
I worked on this the rest of last night and some more this morning and this is what I got.
Ep = mgh
Ep = 10kg(9.8m/s2)(100m)
Ep = 9800kgm2
I then equated that to the kenetic energy and used that amount to find the velocity:
9,800kg(m2) = 1/2 mv2
square root of 1960 = v
Now that I'm thinking it through more, I'm not sure why I did the calculations above.
Next I plugged in the numbers to find the change in temperature. I got:
Eh = mH(chng in Temp)
Eh = 10kg(450kj/kg*oC)(chng in T)
But I do not know the Eh (I'm not sure what that stands for) nor am I supposed to use the 1.1oC for the change in temp.
I feel as if I am hopelessly dense. I understand all of the concepts you talked about - conservation of energy, potential energy to kenetic energy, etc. But my brain is still missing something and I'm not sure what it is. I included the above equations because maybe they would help you to see where my thinking has gone wrong. Thanks again for your help. I will copy and repost this because it has been so long since I last posted.


text:
International Edition
June 29, 2017
About Us
Contact Us
The Alaskan town where it's Christmas every day
By Chris Melzer, dpa Sunday, August 17, 2014, 12:01 am TWN
NORTH POLE, Alaska -- The mail comes in sackloads to the town of North Pole every day, all addressed to Santa Claus. The 2,000-inhabitant town in the U.S. state of Alaska does pretty well out of an irresistible name.
Every little American child learns that Santa Claus lives at the North Pole. So North Pole, Alaska (which is not the real North Pole) celebrates Christmas all year round. It is deluged with 450,000 letters annually.
"Actually it was just a publicity idea," says Paul Brown who runs a gift shop in the town near Fairbanks. Even though the town is close to the Arctic Circle, it's still 2,700 kilometers from the earth's axis.
"When the town was founded in 1953 the elders tried to attract business. Can toy companies resist a label 'Made in North Pole'?" Brown asks. After a short pause he answers drily: "Well, they can."
So the town made a virtue out of necessity and built its year-long promotion around Yuletide.
The street lights look like candy canes, the fire engines sport Christmas wreaths in June. The entrance to the town displays what residents say is the largest Santa statue in the world: 16 meters tall.
This dedication to Christmas also brings responsibilities: almost half a million letters a year arrive addressed to "Santa Claus, North Pole" and have to be answered. Local students do the job.
Volunteering to be a Santa Elf is an obligation for people who live in North Pole.
"It's not so bad to celebrate Christmas the whole year. Actually it's quite funny," says Brown. "Of course it's stressful. Like the real Christmas." But every visitor is in a good mood. "Even the customers in their eighties: when they enter our store they are kids again."
Of course, North Pole also has reindeer. Rebecca Jones looks after them.
"When I was at college after my time in the Army, I noticed a reindeer program at the university. I was so fascinated that I said I'll take care of all the poop they make, voluntarily, but teach me everything about these intriguing animals.
"So I became a reindeer handler."
Right now her attention is on five young animals that were born last year. "Reindeers are very individual. They need a lot of attention," she says. "They have their own personality. These are very special animals."
No wonder Santa chose them to pull his sled.
North Pole's Father Christmas takes his job very seriously. When asked his real name he looks puzzled and says "Nicholas!" Then he leans forward and whispers: "Don't believe the story with the bishop. I'm just a simple toymaker."
Every day, even in high summer, children come to sit in his lap and recite what gifts they want for Christmas. This Santa is always conscious of what parents can afford. "I am child-friendly, but also parent-friendly. I make no promises that parents have to keep."
Occasionally his job can be tough.
"Sometimes a little one tells me his only wish is that his mommy comes home. Or that granddad be alive again. Then you need strength."
One boy asked him if he would fly to Afghanistan with his reindeer and bring his father home.
"The mother told me later that the father indeed returned home for Christmas. They had a big, wrapped box and suddenly Daddy jumped out. When I hear stories like that I know I have the best job in the whole wide world."
Cross-strait short film contest winners to be unveiled late June
The Thai art scene's Renaissance moment
Tours for chocolate lovers not just about sampling sweets
Great celebrity Trump impersonators come in every shade of orange
A fan remembers Gregg Allman's life-affirming sound
Liverpool salutes 'Sgt. Pepper' as Beatles opus hits 50
Actor Adam West who portrayed TV 'Batman' dies at age 88
Cargo bikes make it easier than ever to avoid hopping in a car or on a scooter
Copenhagen's Little Mermaid statue doused with blue paint
Yoko Ono given co-writing credit for 'Imagine'


text:
HTC Nexus One Discussions
Pr0cl1v1ty fails even harder
prophet 15 Jul 2010, 00:52 posted on 0 0
If you bothered to visit Google's website for Nexus One, you would clearly see that they offer this phone in two variations. One for T-Mobile frequencies and one for AT&T frequencies. The fail here definitely goes to Pr0cl1v1ty for thinking he's smarter than PhoneArena and Google.
Pr0cl1v1ty fails even harder discussion about HTC Nexus One


text:
Our customers are the heart and soul of Suncrest bank. These are just a few of their stories about their experience banking with Suncrest. We are honored by their kind words and support of their community bank.
Cindy and Mike Armstrong
Owners, Armstrong Olives – Porterville, CA
There's an independent streak about Cindy and Mike Armstrong. Rather than just growing their olives, they decided to process them too and now Armstrong Olives supplies gourmet stuffed olives to national retailers across the country. Where do independent minded folks bank? "Suncrest Bank in Porterville," says Cindy, "We saw the bank was owned and managed by local business people. We figured, good people, good bank."
Tom Gaebe, MBT, CPA
Senior Partner, Vollmer, Daniel, Gaebe and Grove, CPAs
Celebrating their 50th anniversary, the accounting firm of Vollmer, Daniel, Gaebe & Grove, LLP is a vital asset to the Visalia community. While the firm serves multinational companies, there's a strong focus on local clients, many of whom are small, multigenerational family businesses with deep roots in the community. The firm's choice of banks? "Suncrest," says Tom Gaebe. "After 50 years in the accounting business, we know a good bank when we see one."
Jan and Charlie Crissman
Owners, Porterville Collision
Before opening Porterville Collision, Jan and Charlie Crissman worked together for many years at the same local body shop.They had often talked about striking out on their own, and when an opportunity arose to buy the shop, they needed a bank that really understood their needs and the local market. Suncrest worked with them every step of the way to secure the SBA loan they needed, and now the Crissman's feel they have a partner they can trust. "I love going into Suncrest Bank," says Jan. "Everyone knows me by name!"
Randy Wasnick, David DeGroot, Matthew Ainley and Craig Hartman
4Creeks, Visalia, CA
Before forming 4Creeks, a full service engineering company, the company's principals learned the ropes in a top 500 engineering firm, but never forgot their Visalia roots. Today 4Creeks is 19-people strong, taking a team approach to local projects with smart, innovative, sustainable solutions. When their big bank lacked the local knowledge to meet their needs 4Creeks moved to Suncrest. "They know the community," says principal David DeGroot. "Responsive, friendly, you just can't beat local."
Kim and Rande Payne
Co-Owners, Valhalla Restaurant
"We went with Suncrest Bank for the SBA loan, but eventually moved all our accounts from a larger Bank. It's warm and friendly at Suncrest Bank, and staff members know us. We no longer feel like a number!"
Ron Quinn
Ron B. Quinn & Company
"The Suncrest Bank staff is wonderful. They have local expertise in agriculture and banking which the major banks can't offer — and they're friendly. It's a great bank to work with."


text:
At the ends of the Earth and far from the madding crowd, the Polar Regions are perhaps the last pristine wildernesses left on the planet. They're harsh, merciless environments of savage, eye-watering beauty. How times have changed for the Polar adventurer? These days we can take a Polar Expedition to explore the frozen polar continents in relative comfort and safety and return to our homes within 2 weeks, unlike Ernest Shackleton and his crew who took two years to escape its icy clutches after their ship was crushed in 1915. Of course, in keeping with our philosophy, it is essential that we protect these polar environments. In partnership with carefully selected polar operators, we only use small expedition vessel for our Polar voyages and always apply the most stringent rules of minimum impact travel.
From the Arctic to the Antarctic, take a step into the wilderness with our inspiring selection of expert blogs about Polar travel.


text:
The International Studies degree program is a contemporary, interdisciplinary program, offering students flexibility in coursework with several options for specialized and in-depth study.
The program has recently been updated to offer students a streamlined, focused program that centers on the present-day global political economy, especially in the Asia-Pacific region. International Studies students develop a contemporary global awareness through studies targeting key topics in political economy, globalization, economic systems, and the environment.
Two areas of concentration are offered:
Both specializations benefit from Hawaii's unique Pacific location, emphasizing Asian-Pacific interests.
This concentration emphasizes the study of international affairs, including areas of specialization such as history, politics, diplomacy, human rights, and the environment.
This interdisciplinary program offers courses that cover issues such as commerce, finance, governance, social justice, development and human rights, and the environment within the context of the relations among states, international institutions, regimes and norms.
The program's primary practical application prepares students for graduate studies in a variety of disciplines (Business, Economics, History and Political Science) as well as careers in the fields of international affairs (e.g. diplomacy, NGO work, etc.) and international trade.
Students in either concentration in the International Studies program may further enhance their education through additional learning experiences including:
Students at Chaminade enjoy a diverse student body with classmates from many localities around the nation and the globe. In addition, small class sizes mean a wealth of interactions with faculty and fellow students, contributing to an engaging learning environment. Among the outstanding faculty for this multi-disciplinary program are Christopher McNally, Ph. D., Associate Professor of Political Economy and an authority on modern China, and Caryn Callahan, Ph.D., Professor of Finance and International Business.
For more information:


text:
Search for guests or keywords:
A window into health in California.
« Full episode for
Tue, Jul 1, 2014
On Tuesday, the University of California throws its weight behind an ambitious new effort to improve global nutrition. As an example of what kinds of issues will be targeted by the effort, UC President Janet Napolitano cited the twin problems of malnutrition and obesity. Reporter: Scott Shafer
Never miss an episode of The California Report.
The California Report is a production of KQED Public Radio.
Generous support for The California Report is provided by:
Eric and Wendy Schmidt |
The James Irvine Foundation |
Barracuda Networks |
The California Endowment |
California HealthCare Foundation |
Bracamontes & Vlasak, P.C. |
Blach Construction |
The Westly Foundation |
Digital Foundry


text:
Items in Cart:
Hanging light bulbs, string measuring 80cm long, cut them to length you wish. Let us know which colour you would like.
The sticker comes with full installation instructions and is a great present or project for a fun weekend with the family.
Vinyl wall art does not only stick to smooth walls but also any smooth surface - redecorate your fridge or even funk up your car or motorbike or even on glass windows!!
Vinyl wall art comes in a range of colours please see below:


text: The Brian Lehrer Show Published by The Brian Lehrer Show One City/One Future Download this audio Want to embed this player? Use the code below. More info. <iframe frameborder="0" scrolling="no" height="130" width="100%" src="https://www.wnyc.org/widgets/ondemand_player/wnyc/#file=/audio/json/30473/&share=1"></iframe> Share on Facebook Share on Twitter Email a Friend Mike Fishman, President of the 32BJ Employees International Union, Kathryn Wylde, President and CEO of the Partnership for New York City, and Haeyoung Yoon, executive director of Organizing Asian Communities discuss how the One City/One Future coalition is trying to bring New Yorkers together to promote economic growth and recovery.


text: In 2010 I shipped my Trek 2500 to a bike shop in Seattle to get it ready for my ride from Hobuck Beach on the Pacific Coast in Washington to Bar Harbour Maine. I told the owner of the shop I had forgotten to bring my second saddle. I switched the saddles back and forth because of butt pain. He put a Sella Anatomica on my bike and told me if it was the most comfortable saddle I had ever used, to call him when I got to Bar Harbour and he would tell me the price. I rode the entire route on that saddle and it was the first saddle I had ever used that did not cause butt pain. So, when I got home I called the bike shop owner to find out the price of the saddle, which I happily sent him! My 5200 is a racing bike that I still use. I just got a new multipurpose bike and wanted to get a Sella Amatomica saddle for it. The dealer told me the Sealla Anatomica was no longer available and put a similar Scott saddle on the bike. I wish I had found out in time that I could have gotten a new Sella Anatomica – the only saddle I ever had that did not cause butt pain.


text:
If I had any integrity I would have returned James Grady's Mad Dogs three seconds after I opened it and asked my editor for another assignment. That's about the time I took to decide that Grady's 11th spy novel was going to be cool, but of course I was basing my decision on what some might call an arbitrary standard.
As it happened, I opened the book to the epigraph just before the title page and there it was: the last verse of Bruce Springsteen's "Jungleland." Grady had me from that point on.
Those lines—"Outside the street's on fire in a real death waltz/Between what's flesh and what's fantasy/And the poets down here don't write nothing at all/They just stand back and let it all be/And in the quick of a knife, they reach for their moment/And try to make an honest stand"—are not all the Boss there is in here, either. During one of the book's escape scenes, Grady alludes to obscure songs on The River and Nebraska in a clever and stylistically superb two-sentence paragraph. What's more, this particular chase culminates in a raucous barroom concert (a cover band, sorry) in Asbury Park, N.J. Clearly, Grady, a UM graduate, knows and loves his Springsteen. He also knows how to write a thriller. And if you're not as fond of Bruce as Grady and I are, there's still plenty about this novel that rocks.
For starters, the book is as funny as it is suspenseful. Mad Dogs opens with a group therapy session deep in the woods of Maine at RAVENS Castle, a top-secret asylum for CIA spies who go insane in the line of duty. Five burnouts from American operations in Vietnam, Nigeria, Bosnia, Iraq and Malaysia trade stories with Dr. Friedman, a kindly young shrink headed for better things in the Agency. Basically the analyst's job is to keep the group medicated and out of free America, but he cares and begins to help them. Everything's swell until Friedman is found dead immediately after a group meeting. His five patients are the only logical suspects. The crew escapes to search for the real killer, but not before carting Friedman Weekend at Bernie's-style around the asylum and its grounds. Then, like all good Springsteen characters, they take to the highway. Only this isn't one guy driving all night to see his baby; this is five lunatics headed to D.C. without their meds.
As he did in Six Days of the Condor, his first and best book, Grady begins in a uniquely docile place, stages a compelling murder and fuels his plot with CIA agents who shift sides and give bad information. In Condor, Ronald Malcolm, code name Condor, works in a government research library reading spy novels in search of writers who know too much about how the CIA works. One day a colleague asks him about a crate of books that never arrived and the next day Malcolm returns from lunch to find all of his co-workers dead. Condor looks guilty. The point is not that these framed assassinations are formulaic (of course they're formulaic; this is genre fiction), but rather that Grady has a talent for creating sedentary characters—procrastinators and neurotics like us who loaf and fidget about—and then making these people run like hell. Somehow, we accept Grady's heroes as normal human beings and then when they become action figures we believe in their poise and their wit and their strength.
Furthermore, in Mad Dogs, Grady takes full advantage of his characters' insanity, making their behavior erratic but not implausible (given the world of this novel) and always writing them as recognizable people. Granted, there's some overwrought sentiment and some clumsy, earnest declarations of fellow-feeling, but there's also more than enough hardboiled wisdom here and a line or two that are perfect for a nation hooked on pills and therapy. For example, when one of the five suspects kids herself about how effective her meds are, Victor, the leader of the fugitives, reflects, "We didn't bust her delusion. That wouldn't work, plus it didn't matter how much we cared about her. The lies we live are our own business. Or our shrink's. . ."
Gems like this and a plot that moves like it's on Ritalin keep us racing to the end, when suddenly the book stalls momentarily before its climax. It seems that when Grady gets his troupe to D.C. he doesn't quite know what to do with them, so he leaves the gang downtown and wrings out a few more jokes before letting us know who's ultimately responsible for whacking Friedman. All is salvaged at the end, however, and the lapse in pace feels like a mood swing, easily correctible these days, or better yet, forgivable. But check it out for yourself. I'm still smitten by the Springsteen quote.
James Grady reads from and signs copies of Mad Dogs at the University of Montana Bookstore Friday, Oct. 13, at 11 AM.


text:
In recent years, dental procedures have been simplified, and many are becoming less invasive; we have come to the point where "less means more."
This technique, the minimally invasive closed osteotomy, which the author has worked with for more than 10 years to master, is a new minimally invasive crown-lengthening procedure that is predictable and easy to use. This article will present one case report in which the successful use of this technique will be described in detail.
Indications for this technique can involve the following: gingival margin line-up, crown lengthening, gummy smile, subgingivally fractured teeth, endodontically treated teeth that exhibit a minimal ferrule effect, subgingival caries, altered passive eruption, and gingival hyperplasia.
Contraindications for this technique include: minimal keratinized tissue band width,1 osteotomy more than 3 mm, triangular teeth, a very scalloped gingival architecture, and thin tissue.
|Before Image. Preoperative full-face photo.
|After Image. Full-face photo of the completed case.
|Two Years Later. Full-face photo of the completed case, 2 years later.
In order to know if we are able to apply this technique, one should first measure the:
- Amount of keratinized tissue
- Distance between the gingival margin and the osseous crest
- Width-to-length ratio of the upper centrals.
In the process of presenting a patient example, we will look at each of these measurements, observing the photos that demonstrate the key steps of the technique.
Diagnosis and Treatment Planning
A 20-year-old female patient presented with severe parafunction, a gummy smile, and an incorrect width-to-length ratio for the upper central incisors. All of these made her look like an infant (the author refers to this as "facial-odonthoinfantilism"), which is unpleasant to the eye (Before Image and Figure 1).
|Figure 1. The patient presented with a history of severe parafunction, a gummy smile, and an incorrect width-to-length ratio for the upper central incisors.
|Figure 2. The amount of keratinized tissue was measured.
|Figure 3. Once anesthetized, distance between the gingival margin and the osseous crest was measured using a Williams 10 mm probe (Hu-Friedy).
|Figure 4. Length-to-width ratio was measured: length was found to be
7 mm.
|Figure 5. Width was measured at 8 mm; for a 70% to 80% length-to-width ratio we would need a length of 10 mm.
|Figure 6. Using the tip of a probe, the tissue is marked at 2.5 mm above the gingival
|Figure 7. From the tissue mark (see Figure 6), the probe was placed horizontally facing the canine.
|Figure 8. The probe was then pushed to depress the tissue, leaving a horizontal mark.
|Figure 9. With the same instrument, a dot (zenith) was then made 1 mm toward the incisal edge from the horizontal line.
|Figure 10. The Radiolase II (Ellman International) radiosurgical unit.
Amount of keratinized tissue: The very first thing we have to check on is the amount of keratinized tissue. This should be of appropriate size so that, after the procedure is completed, we have a minimum of 3 mm in all the areas of the natural teeth and a minimum of 5 mm, should restorations be placed in the patient's mouth (Figure 2).1
Distance between the gingival margin and the osseous crest: The second measurement we must know is the distance between the gingival margin and the osseous crest (biologic width). This should measure about 3.0 mm in more than 80% of healthy adult patients.2,3 (This measurement should be observed throughout the procedure.)
The most precise way to check on this distance is to first apply anesthesia, and then to sound to the osseous crest in all the teeth to be worked on. A Williams 10 mm probe (Hu-Friedy) was used to take this measurement (Figure 3). (It is strongly recommended that the clinician check this measurement at the moment of surgery to eliminate the need to anesthetize the patient twice.) In this case we found a 3 mm distance (normal osseous crest). This means that for every millimeter of tissue we planned to remove, we would have to remove the same amount of bone.
Width-to-length ratio of the upper centrals: This measurement is very important and is the key to this technique. Through this measurement, the whole procedure is defined, and the final aesthetic outcome will be incorrect if the precise values are not observed and executed.
According to Chiche and Pinault,4 the width of an upper central should be between 70% and 80% of the length; if a tooth measures 10 mm in length, the width should not be less than 7 mm, or more than 8 mm. In this case, the width was almost 8 mm (Figure 4), which meant that we should have had a minimum length of 10 mm. However, note that we had a length of only have 7 mm in this case (Figure 5).
To achieve an acceptable width-to-length ratio, we would have to make the clinical crowns of both central incisors 3 mm longer. Owing to the gingival smile and the severe parafunction, we planned to lengthen it in both the gingival and incisal directions. To be able to do this, we must check on the amount of keratinized tissue remaining, since the biggest enlargement in this case will be done in a gingival direction at the expense of the tissue. The keratizined tissue measured 7 mm, providing enough to cut out the 2.5 mm that was to be removed. This still left 4.5 mm of keratinized tissue; this left the patient with 2.5 mm more than the 2 mm minimum width needed to maintain good periodontal health.5,6
With the tip of a probe, we placed a mark in the tissue at 2.5 mm above the gingival margin (Figure 6); from this, we placed the probe horizontally facing the canine (Figure 7). Then we proceeded to push on the probe onto the tissue, leaving a horizontal mark (Figure 8). Then, with the same instrument, a dot (zenith) was made 1 mm toward the incisal edge from the horizontal line (Figure 9). (We must remember that, generally, the gingival zenith of the laterals is one mm shorter than the zenith of centrals and canines.)
Once the marks were correctly completed, the Radiolase II unit (Ellman International) (Figure 10) was put into use. The author recommends and uses the Ellman (patented) technology because it is the only radiosurgical equipment available to dentists that produces a 4.0 MHz output; this controls bleeding beautifully while preventing the thermal damage.7-9 This minimizes untoward healing results usually associated with traditional low-frequency electrosurgical equipment. It has been the author's experience that this technology is faster, easier to use, and more cost-effective than most dental lasers currently available.
|Anatomical Crown Exposure When it's not D4210, D4211, or D4249
|Tom M. Limoli, Jr
The technique described by Dr. Escalante is neither gingivectomy, gingivoplasty (D4210 to D4211), nor clinical crown lengthening hard tissue (D4249). The gingivectomy procedure requires that that the gingival tissue be unsupported while clinical crown lengthening mandates the removal of healthy bone under a surgical flap.
D4230 and D4231 are not considered prerestorative interventions. If the surgical exposure is for the eventual placement of a restorative crown or abutment, consider the appropriateness of D4249.
Both D4230 and D4231 require that the patient be at a disease-free level of periodontal health. Both these surgical procedure codes are used to simply identify the removal of enlarged yet healthy gingival tissue and pathology-free supporting bone. Unlike traditional clinical crown lengthening identified with procedure code D4249, these 2 procedure codes designate that the surgical technique did not require the use of a flap.
Surgical Procedure
With the electrode n° (108 B), a new radiotomy of the gingival margins was begun (Figure 11), following the traces up to the canine, lining up the canine with the central, and leaving the laterals one mm shorter (Figure 12). Once the procedure was done on the left side, the same was done on the right side, thus finishing the planned gingiradiotomy (Figure 13). Important clinical tip: The cutting limit is the cement enamel line. The clinician must not cut beyond that limit.
|Figure 11. With the electrode nº (108 B), the new radiotomy of the gingival margins was begun.
|Figure 12. The radiotomy was created by following the traces up to the canine, lining up the canine with the central, and leaving the laterals 1 mm shorter.
|Figure 13. The completed gingiradiotomy.
|Figure 14. The next step was to determine what distance from the gingival margin the osseous crest was now located. Bone was sounded again on each tooth.
|Figure 15. An exploring instrument was inserted between the tissue and the bone to detach the gingival tissue.
|Figure 16. A "kangaroo's pouch" was created until the osseous crest was seen.
|Figure 17. An end-cutting diamond bur (10839-010 [Brasseler USA]) was used at a 45° angle. This bur design, along with the pouch created, provided tissue protection and helped to ensure ample water irrigation.
|Figure 18a. With continuous movement and using maximum irrigation to prevent any heat buildup, we start to cut he bone out little by little (a closed osteotomy) carefully following the bony contours.
|Figure 18b. The bone-to-gingival margin distance was checked frequently until 3 mm was achieved for all teeth.
|Figure 19. The clinical crown length, planned to be 9.5 mm upon completion, was checked and verified.
|Figure 20. Retracted view (taken 10 days postoperatively) with composite resin restorations placed.
The next step was to determine what distance from the gingival margin the osseous crest was now located. To know this, we sounded to bone again on each tooth (Figure 14).4
In this case, the osseous crest was now found at only 0.5 mm from the new gingival margin (high osseous crest); we had to cut out 2.5 mm of bone to go back to the normal distance of 3 mm from which we had started off. In order to do this, we first introduced a little exploring instrument between the tissue and the bone to detach the gingival tissue (without lifting a flap) (Figure 15), forming a kind of tissue pouch until we were able to see the osseous crest (Figure 16). Through this so-called "kangaroo's pouch" we introduced a tissue protective end-cutting bur (10839-010 [Brasseler USA]) at an approximate angle of 45°. This bur design, along with the creation of the tissue pouch, kept the inner part of the tissue from being traumatized. The pouch also helped to ensure that ample water irrigated the bone during the cut (Figure 17).
With continuous movements (moving the bur frequently to avoid heating up the osseous crest), we followed and felt the contour of the bone. Then, with maximum irrigation, we started to cut the bone little by little (a closed osteotomy), checking the distance with the gingival margin constantly until we reached 3 mm in all teeth (Figures 18a and 18b).4
The procedure was finished when a distance of 3 mm that restored the biological width was achieved.10,11
The last thing checked was to see if the length of the clinical crown corresponded to the one that we had planned (9.5 mm) (Figure 19).
Once the procedure was completed, several layers of mirra ink (Mirra Ink [Ellman International]) were placed on the gingival tissue. Following this, the patient was asked to rinse her mouth using chlorexidine gluconate (such as Peridex [OMNI Preventative Care, a 3M ESPE company]) twice a day for one week. The procedure is so minimally traumatic that there is usually no need to prescribe any other medicines (painkillers/antibiotics).
Any needed restorative work can be initiated immediately after the procedure is completed. If desired, one can also wait for a few days until the tissue heals.
In a photo taken 10 days postoperatively (Figure 20) (also after the placement of composite resin restorations), we can observe the excellent tissue response. If a flap procedure had been utilized in this case, healing would have taken several months before we would have seen the same results (After Image).
The advantages of this minimally invasive closed osteotomy technique are numerous. It is a minimally invasive (less traumatic) technique that is a much faster procedure than other traditional methods, requiring no flap or sutures. In addition, postoperative pain is extremely rare and there is no significant inflammation in the shorter healing phase, thus there is usually no need for painkillers and/or antibiotics. Finally, any restorative work (if necessary) can be initiated at the same appointment. Of course, as with any procedure, there are some areas of concern that the clinician should keep in mind before attempting this procedure for the first time: one is limited to a maximum of 3 mm; this procedure should not be performed on thin tissue types; it is somewhat difficult to visualize the osseous crest during the procedure at times; practice and sensitivity are required to cut the bone; and training is required to use the radiosurgical unit properly.
The preoperative and postoperative photos demonstrate that, with a carefully planned and executed technique, the procedures employed resulted in a significant correction of the facial odonthoinfantilism problem (After Image).
After 2 years we can see the changes she has made on herself due to the improvement of her self-esteem after this procedure was made (Two Years Later Image).
- Maynard JG Jr, Wilson RD. Physiologic dimensions of the periodontium significant to the restorative dentist. J Periodontol. 1979;50:170-174.
- Kois JC. The restorative-periodontal interface: biological parameters. Periodontol 2000. 1996;11:29-38.
- Kois JC. Altering gingival levels: the restorative connection, part I: biologic variables. J Esthet Dent. 1994;6:3-7.
- Chiche GJ, Pinault A. Esthetics of Anterior Fixed Prosthodontics. Chicago, IL: Quintessence Publishing; 1994:61-63.
- Goldberg PV, Higginbottom FL, Wilson TG. Periodontal considerations in restorative and implant therapy. Periodontol 2000. 2001;25:100-109.
- Padbury A Jr, Eber R, Wang HL. Interactions between the gingiva and the margin of restorations. J Clin Periodontol. 2003;30:379-385.
- Goldstein AA. Radiosurgery in dentistry. [In French] Chir Dent Fr. 1978; 48(35):39-43. (Article continued in Chir Dent Fr. 1978;48(36):77-81.)
- Sherman JA. Radiosurgery: the answer to quality dentistry and increased production. Dent Econ. 1994;84:78-79.
- Maness WL, Roeber FW, Clark RE, et al. Histologic evaluation of electrosurgery with varying frequency and waveform. J Prosthet Dent. 1978;40:304-308.
- Gargiulo AW, Wentz FM, Orban B. Dimensions and relations of the dentogingival junction in humans. J Periodontol. 1961;32:261-267.
- Ingber JS, Rose LF, Coslet JG. The "biologic width"—a concept in periodontics and restorative dentistry. Alpha Omegan. 1977;70:62-65.
Disclosure: Dr. Escalante reports no disclosures.


text:
Jan. 4, 2011
By Zach Balside
Athletic Media Relations
FORT COLLINS, Colo. - Like always, when the Rams needed a boost, the senior from Broomfield answered the call.
Senior guard Adam Nigon connected on a career-high seven three-point baskets to total 21 points on the evening, propelling the CSU Rams (11-4, 1-0 MWC) to a 73-60 win over the Wyoming Cowboys (7-8, 0-1 MWC) on Tuesday night at Moby Arena.
The win gives the Rams back-to-back conference-opening wins for the first time since the formation of the Mountain West Conference. The Rams won their conference-opener at Wyoming last year.
"It feels good to have a target on your back," Nigon said. "We're starting to get some love and publicity. I think that's why we're starting out slow because every team is looking at us like we're a contender and I think that's great. We've got to match their intensity and know that we have a target on our back."
Wyoming got off to a strong start, shooting 56 percent in the first half and opening up a 39-26 lead with 5:10 remaining. CSU responded with eight straight points to end the half down only 39-37, and then scored eight more to start the second half. Wes Eikmeier hit from long range in the first minute of the second frame to give the Rams their first lead at 42-39.
In all, the Rams went on a 29-8 run that started in the first half to take control of the game.
Strong play from sophomore forward Pierce Hornung, who grabbed 12 rebounds (the second-largest total of his career), including five on the offensive end, helped contribute to the win.
"Pierce changed the game," Head Coach Tim Miles said. "Our bench guys won the game."
CSU stayed consistent from deep all night long, making 14-of-27 (51.9 percent) for the evening. The 14 threes tied for second-most in school history. It was the first time the Rams had made more than 10 three-pointers in a game since the Rams' 80-64 home win last season over Wyoming, when they made 10-of-15 attempts.
Wyoming converted on just 26.1 percent of its shots in the second half, including going 0-for-8 from three-point land.
A boisterous crowd of 4,060 might have helped some of the Cowboys' shots miss.
"The crowd was awesome," Miles said. "We needed it. Best band in the country."
Joining Nigon in double-digit scoring were Andy Ogide and Eikmeier, who scored 13 and 11 points, respectively. Ogide also had eight rebounds, and Dorian Green tallied a season-high six assists.
Wyoming was led by sophomore guard Desmar Jackson, who scored 24 points.
CSU's next contest will be in The Pit at New Mexico on Jan. 12, at 8 p.m. MT, and will be televised on The Mtn. In the teams' previous meeting, the Rams took the then-No. 10/12 Lobos all the way to the wire before falling 72-66 at Moby Arena.
CSU hopes to keep the momentum from this strong win rolling into the matchup.
"I think we're veteran enough that we know we've got to keep the energy through every Mountain West game we play," Ogide said. "We can't take a night off. Just going down to The Pit, that's going to give us energy in itself. It's a great atmosphere and an opportunity to get a win."
Download Schedules: Add to calendar
- Tickets
More Headlines
Kris Martin to join CSU men's basketball...
The shooting guard is transferring from Oral Roberts and will have two years of eligibility...
Emmanuel Omogbo earns PIT All-Tournament Team...
Former CSU forward averaged 13.0 points and a tournament-high 11.0 rebounds in his three games
Men's basketball's Herl named to NABC 30 Under ...
Assistant coach Jase Herl is named to the distinguished list in his first year at CSU
Omogbo earns invitation to Portsmouth...
Senior forward was one of 64 invited to the first NBA pre-draft camp of the year
Clavell named Associated Press All-America...
The senior guard becomes the fourth CSU player ever honored as an All-American, joining Bill...
Eustachy named NABC District Coach of the Year;...
Head Coach Larry Eustachy picks up his third award this year, while Gian Clavell and Emmanuel...
Recap: CSU ends its season with an 81-63 loss...
Rams unable to recover in the game as the Roadrunners advance in the postseason
Preview: CSU continues postseason play hosting ...
Rams and Roadrunners will do battle at Moby Arena on Monday night at 9:15 pm
- Shop


text: I have a HighDef tivo and had a WD external hard drive hooked up through ESata. Has worked great for over 3 years. Then a short time ago the tivo started getting stuck on "Welcome! Powering up..." screen. I researched these forums and the problem seemed to point to a hard drive problem after the initial steps of evaluation failed. My first thought was the tivo hard drive because I have had multiple tivo HD fail in the past. But before I went to gutting my tivo and replacing the internal hard drive, I tried uninstalling the external HD and poof. It would work. So naturally I blamed the external HD and bought a new one ... hooked it up ... and now same problem. Best thought I have now is to blame the ESata port on the tivo itself and I have no clue how to problem shoot that one. Any help would be appreciated.


text:
Dialog Logo Reveal
ROLE: Motion Designer
DESC.: Logo Reveal
CLIENT: Dialog Conference
AGENCY: Elvis Communications
CHIEF CREATIVE OFFICER: Carlos Garavito
ART DIRECTOR: David Laing
I was brought in to add depth and animation to a logo Elvis Communications had created for a client of theirs. The logo would be projected on screens at their conference and occasionally "refresh" in an interesting yet non-intrusive way.
My challenge was to add visual intrigue to the minimal/elegant logo Elvis had created.
Here is where we ended up:
Please take the time to review the approaches we explored below as I feel there is lots that we considered which unfortunately had to be left out.
Initially I had explored approaches that were closer to the flat logo provided by Elvis. The video below showcase some of this, followed by versions with depth.
The exploration phase of this project was very gratifying and revealed some interesting visual approaches.
In the end the client moved away from the initial logo design and desired a more conventional 3D approach.


text:
George Provopoulos
From Wikipedia, the free encyclopedia
George Provopoulos (Greek: Γεώργιος Προβόπουλος; born April 20, 1950 in Piraeus, Greece) was the Governor of the Bank of Greece from 2008 to 2014, and was a member of the European Central Bank's Governing Council. Prior to his appointment as Central Bank Head, he was a Professor at the University of Athens.[1] [2]
He obtained his Bachelor's Degree in Economics at the University of Athens, and his MA and PhD in Economics at the University of Essex on a UK Government Scholarship.[3][4]
Previously, he was chairman and CEO at Emporiki Bank, Greece's fifth-largest lender, where he oversaw the bank's acquisition to Credit Agricole in 2006. He later served as CEO at Piraeus Bank.
- ^ "Profile: Greece's central bank governor George Provopoulos". Reuters. Retrieved 22 February 2013.
- ^ "The Governor of the Bank of Greece". Bank of Greece. Archived from the original on 27 June 2015. Retrieved 1 May 2015.
- ^ "Bank of Greece - Georgios A. Provopoulos". Bank of Greece [1]. 2008-08-20. Archived from the original on 2008-12-19. Retrieved 2008-08-03. External link in
- ^ - Reuters News Article


text:
Witcher 3 - Interview with Jakub Rokosz
The Koalition has a new interview with Jakub Rokosz, Senior Quest Designer for CD Projekt RED for The Witcher 3.
DJ: Can you first tell me a bit about where Geralt is at both in terms of the story and just mentally as a character, near the start of The Witcher 3?
JR: Geralt has grown up as the world changed around him. He has seen a lot in his days – he helped kingdoms rise and fall, killed many enemies. He was forced into a lot of these events, now he is just tired. He wants to return to his occupation as a "simple" monster slayer and find his lost love.
The war changed everything. Those once in power have lost it and are no longer interested in Geralt. New players, however, arrived on the scene and have plans for the Witcher. Such transitional times are really dangerous, but at the same time there is a much greater threat looming above all nations. A cavalcade of ghastly specters, the Wild Hunt, appears in the sky and will again cross its path with Geralt.
DJ: Which elements do you think The Witcher 2 was missing that held it back from being the fully realized vision that you're planning for The Witcher 3 to ultimately live up to?
JR: From what I've already mentioned we changed the difficulty curve. It doesn't mean we've dumbed the game down, but we adjusted the difficulty curve so that it increases at a gradual and more natural rate. The last game started pretty tough, but by the end there was little challenge at all.
Also we designed the user interface with every specific platform in mind. Many players complained about the inventory system, and this time it will not be problematic at all we hope.
But I feel like the most important change is with the open world. At last we can fully show what being a Witcher - the monster hunter - is all about.
DJ: Are you making any major changes to gameplay that you want to talk about? The jump from Witcher 1 to Witcher 2, in terms of combat specifically, was very large.
JR: The open world is definitely something new in the franchise, so this introduces new gameplay mechanics and activities.
The game will have no chapters and you will be able to go everywhere all the time, with no loading times in between. New means of exploration will be introduced. This doesn't mean you should go everywhere all the time – some regions might be too dangerous when you start. But it means that if you want to check out new settings you don't have to wait until a chapter is complete.
DJ: Do you plan to maintain the same mindset with DLC and additional content post release, or will you be changing your approach to DLC and DRM for The Witcher 3?
JR: We won't do anything that tempers the experience of our fans. You can be sure that The Witcher 3 will have no DRM on PC, for example, thanks to GoG.com.
Information aboutWitcher 3
SP/MP: Single-player
Setting: Fantasy
Genre: RPG
Platform: PC
Release: Released


text:
VB's Gippsland Surf Report
December 05, 2013 , 2:48 PM by Katherine sullivan
Surf reporter Jie Van Berkel has thrown down the challenge with his latest surfing lingo lesson. Have a listen to his latest report about Gippsland's surf conditions and see if you can figure out what VB means when he says "my local break is full of grommets, kooks and even a goat boat".
You can follow this conversation by subscribing to the comment feed for this post.
Verify your Comment
Previewing your Comment
This is only a preview. Your comment has not yet been posted.
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.