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Tuesday November 5th, 2013 1:44am
Since I specialize in custom pockets, I always enjoy creating new concepts and combining different pocket elements. For this Nike Lakota U, I was determined to create something innovative. I call this the "OX" pocket because it incorporates elements from the O knot and the X-traditional pocket. This one is single interlocked with small diamonds. The four black leathers create a soft, yet sturdy pocket with nice feel while cushioning the ball.
The O knot has become pretty trendy lately in the stringing community. Ironically, it is essentially the same knot you use to tie your shoes. Most stringers utilize the O knot in the channel portion of a head. I decided to be a little different and use O's between the middle and outer leathers. I was surprised at the level of difficulty while doing this. They O's naturally want to coil up, but I was able to successfully keep them twisted and inverted.
I kept it simple with the channel, incorporating an X channel that holds the center leathers tight, yet allows for ball movement. I used the outer leathers to my advantage and pulled them fairly tight to tighten the channel and grip the ball. I attached the outer leathers to the plastic with "half diamonds." I didn't feel the need to do any twists or coils. But, performance wise, I think the half traditional diamonds work well in this pocket. I orientated the half diamonds to the inside to tighten the channel and compensate for the wideness of the head.
I took advantage of the large sidewall holes and used a hitch knot to prevent shifting and lift the string farther away from the plastic. I tied the remaining string off at the throat. I see many young (and old) stringers struggle with properly tying off a leather pocket. I try not to overthink it, I continue the interlock and then tie a simple knot off that last interlock. It doesn't come untied if you do it right and it keeps the pocket looking clean. No need to get fancy and start putting string everywhere or start cutting the leather. My advice would be that one large knot is much more effective than a bunch of little knots — both in terms of performance and maintenance. Once a pocket starts to get broken in, there's a fairly small chance you're going to untie (or be able to untie) the core of the pocket. So my theory is you might as well make it look good and flow with the rest of the pocket — start clean, end clean.
Lastly, shooting strings were installed – I went with the trusty three straight that matches the color scheme. You can't go wrong with three straight in a custom pocket. I am beyond satisfied with the outcome of this OX pocket; it has a beautiful shape and dreamy hold.
To see more of my work, visit my section on ILGear.com. If you'd like to inquire about my stringing, dyeing and vintage stick-restoration services (check out a sample of that here), you can email me at firstname.lastname@example.com. You can see more of my work on my Instagram account (@shane_whittle). To see all of the work featured in the Stringers Spotlight, visit the archives. Check out a ton of great content from Nike in the archives.
Follow @IL_Gear on Twitter for the best lacrosse gear, fitness, instruction, Xs and Os, and lifestyle content. Also, follow our Instagram account at @il_gear.


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The best doctor i have come across at Stanford or anywhere else for that matter
Dr. Minor is an excellent doctor. I went to him with side effect issues from GK that my original doctor refused to believe. Dr. Minor tested me and confirmed the i... Read more
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subset: commoncrawl


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Mt. Pleasant event to benefit 2 causes
Remembered as a handsome and talented young man with a quick wit and zest for life, Seth Menart died on May 19, 2009, from injuries he suffered in an automobile accident. Every year since his death, a soccer tournament and a golf outing have been held to raise funds for a scholarship presented in his memory.
Although Mt. Pleasant Area High School junior Anna Riddle never met Menart, she has participated every year in the soccer tournament and decided she, too, wanted to help with the scholarship fund.
"After that first tournament, I decided that when I became a senior in high school I would do something that would benefit the Seth Andrew Menart Memorial Scholarship Fund and that would be my senior graduation project," Riddle said. "This past year, the school changed graduation requirements and they no longer require seniors to do a senior project."
Riddle said last fall she met Seth's father, Jerry Menart, and after he explained his dream was to some day award a full scholarship to a Mt. Pleasant senior involved in soccer — the sport Seth loved — she knew she wanted to help.
"We talked a lot during that time. I learned a lot more about Seth, his dedication to soccer and what a great person he was," Riddle said. "After that day, I decided I wanted and needed to do more to help the Menart family achieve that goal. I decided that even though I was no longer required to do a senior project, I still wanted to do something."
Riddle has been instrumental in organizing and planning a 5K on May 18, with proceeds being divided between the Seth Menart Memorial Scholarship Fund and the Viking Football Boosters.
"I had done some research on how to run a 5K, spoke to several people, and realized it was going to be a huge undertaking, and that if I wanted this to be successful, I needed the help of others," Riddle said. "I spoke with the officers of the Viking Football Boosters and we decided that we would work together to make this happen and it could benefit both the scholarship fund and the Viking Football Boosters.
"I asked several of my good friends, parents and coaches from throughout my years of soccer to help me as well," she continued, "and Billy Groft, also a junior at Mt. Pleasant and a soccer player on the boys team, heard about the 5K and offered to help."
The 5K will be a walk and a run. In addition, the day will feature some activities for children.
The 5K route will begin at the high school and meander through the community of Standard Shaft, ending at the high school stadium.
Sponsors are still being accepted. Riddle sent more than 200 letters asking for donations and is collecting monetary contributions for the event.
"We have gotten several responses to these, but didn't get the major sponsor that we had been hoping for and are continuing to look for one," Riddle said. "This is a fun walk and run and we want the community to come out and enjoy themselves, get a little exercise and raise money for a really good cause."
Sign-ups will be held prior to the event, as well as on the morning of the 5K.
"My main goal is to help the Menarts realize their dream of helping others in memory of Seth and to help others understand what an exceptional person he was. I would like to be a part of keeping Seth's memory alive," Riddle said, adding that she hopes to see the event continue. "I would hope that it becomes an annual event. It would be nice to see the 5K grow and be a huge success in the years to follow."
The event will be on May 18 starting at the Mt. Pleasant high school stadium. Registration will begin at 8 a.m., the event will begin at 9.
Advance registrations will be accepted from 6 to 8 p.m. Wednesday and May 15 at the Viking fieldhouse near the stadium.
Cost for the event will be $20 for adults and $10 for children. Checks for donations or race fees, made out to "Mt. Pleasant Viking Country Football," should be mailed to Anna Riddle, 116 Magnolia Drive, Mt. Pleasant PA, 15666.
For more information, call 724-771-5030.
Marilyn Forbes is a freelance writer.
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Welcome to our brand new hostel, located in the area of Kufstein/ Kitzbühel, in the middle of the beautiful resort town ELLMAU. Enjoy a breath taking view of the famous "Wilder Kaiser" mountain, directly of your breakfast table.
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Brand Label: Timberland
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Today's Featured Artist: Michael Godard
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Awesome image. Great work!.
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This is a pure beauty...!!! I take it for my favorite picture for today ;) v/f
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CONGRATULATIONS!! Featured on Female Artists!! Love how you have done this!!!Excellent work, really very well done!!
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With a great artistic style
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Gorgeous image Julie! f/v
Thank you Tessa.
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Bring your artwork to life with the stylish lines and added depth of a metal print. Your image gets printed directly onto a sheet of 1/16" thick aluminum.
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text: James Adduci appears ready to play high Class A ball. In 2007, the lefthanded-hitting outfielder opened the season with high Class A Daytona and hit just .121/.121/.152 with 13 strikeouts in 33 at-bats before he was sent down to low Class A Peoria. Adduci shook off the initial disappointment of the demotion and prospered in Peoria, hitting .292/.345/.362 with 20 steals in 401 at-bats.


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text:
Race from the dig to 90. Take the win and move on.
Don't race from a roll or anything higher. Its not going to be pretty
This is a discussion on Vette vs. Stage2 within the Comparison: WRX vs World forums, part of the Community - Meet other Enthusiasts category; Race from the dig to 90. Take the win and move on. Don't race from a roll or anything higher. ...
Race from the dig to 90. Take the win and move on.
Don't race from a roll or anything higher. Its not going to be pretty
02 4eat Cobb Stg 2 WRX Wagon: Wife's
We talking 1/4 mile, 1/8 mile...from a roll or what?Originally Posted by ShotgunTC88
Id be willing to say that there are a higher percentage of squid (bad drivers) vette owners compared to wrx drivers. But, if we're assuming both are great drivers:
from a roll, dont bother
1/8 mile you should have him
1/4 mile could go either way, but the v8 has the upper hand
Just curious....
highest ive seen a stage 2 (full exhaust, bc or reflash) rex trap is 103....any one seen higher? what do stock vette's trap?
My best stage II times are in my sig, and I've only been able to hold off C5's up through somewhere in 3rd gear on the street when going from a dig. Don't know if they were stock, however. Haven't run one at the track, or from a roll, however. I've made a few look foolish at the autocross, however...
Keep in mind that just because a Stage II *can* run a 13.3, doesn't mean that it or the driver will do so consistently. I don't launch at 4500 rpm at every stoplight race... (probably why my stock clutch is still "okay" at 75,000 miles). I would have a difficult time saying that WRX drivers are more capable with their cars than C5 drivers. You never know which one will have a squid behind the wheel...
2007 VW GTI 6 spd. No times yet
2000 Firehawk convertible 6spd- 12.52 @ 114.7 mph. 2.09 60'
Sold: 2004 Mini Cooper S. 14.95 @ 93.8 mph.
Sold: 2004 GTO 6 spd. 13.4 @ 104.5 mph
Sold: 2002 WRX 5spd. 13.39 @100.7 mph. 1.81 60'
As for which driver's being more competent, I wouldn't say either because it takes some skill to drive both. The rex has to ALWAYS be in the right gear or at the right RPM or you're screwed and the vette's traction problems make it a hand full at lower speeds so it's a toss up.
Originally Posted by zoinks
Well I wasnt meaning that the wrx is easier or requires less skill to drive well. Without a proper launch, its nothing. All I was saying is that it seems the majority of wrx drivers I encounter have mods and are interested in racing, whereas something like 80% of corvettes sold are auto, and most are middle-aged men who never get on it.
But its true, you never know who you're up against.
Still curious as to what a stock C5 traps...
Originally Posted by ervv173
Around 105mph
2005 WRX (Short throw shifter, lightweight pulley,STI Splitters,Tein H-Tech springs,Up/Down Pipe, ERZ Catback, Cobb Stage 2, ASA JH8 with Yokohama ES 100s) email@example.com
My dad owns a 2002 corvette convertible auto and any corvette you are racing from a roll and has trouble getting traction is NOT an auto even with traction control off from a roll it wont spin well atleast from like a 20 mph roll or so. but then again its a convertible a little slower than coupes so i dunno


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Art Deco Round Side Table - Graham and Green
Like the maitre d'hotel holding a fresh batch of savory canapés on a tray at the tips of his fingers, the mirrored and curving arms of this side table elegantly support the round reflecting table top. The Art Deco Round Side Table by Graham and Green in London is simple and artistic, a statuesque table for your tea and nightly chocolate indulgence. Everything at your fingertips just like good service should allow.
These are not only book shelves, they're ART (and decor)!Tags: home, books, art, accessories, office, shelves, library, interior design, home decorAdded 8 Years Ago from Graham and Green
I love mirrored furniture, seems a little old hollywood to me.Added 8 Years Ago from Graham and Green
I love a great dress with a floral print. Adorable yet sexy.Added 8 Years Ago from Graham and Green
I always adored these when I saw them in old hollywood movies. I just think it is such an interesting piece of furniture and a great addition to any bedroom. A conversation piece!Added 8 Years Ago from Graham and Green
Perfect wedding/event decoration item!Tags: lighting, interior design, home decor, lights, Whimsical, cherry blossoms, string lights, graham and green, white lightsAdded 8 Years Ago from Graham and Green


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Ideas welcome (55G Planted Discus)
2x54w T5HO 5000k,6500k
Filtration: Aquaclear 50 HOB and Aquaclear 70 HOB
Plant list:dwarf sag, dwarf hair grass, amazon sword, hygro compact, java fern, water sprite, crypts (unk. species)
Stock list: 4 Discus, 4 Columbian Tetras, 3 Otos, ~10 Neons, Assassin snails, nerite snails
I would add 1 more discus to the mix. They always seemed to do beter in odd numbers when I had them. Also as they get bigger your going to need to find homes for your tetras. as the neons will become a snack, and your columbians will add a huge bio load with 4-5 full growen discus(6-8"). otherwise looks good cant wait to see it fill in.
Thanks...I would love to add another in the near future. This is my first discus endeavor and its great thus far.
Nice! I have been wanting to get discus forever. Maybe I need to make that my next project. ;)
And i tought my 5 discuss were cramped in 90g :D
I had 5 discus in my 55 and they very quickly outgrew it and I had lots of aggression problems. I traded them off and kept 2 that had paired.
Things were much smoother after that. They never bothered my tetras, just each other.
A backround, solid color perhaps black(?) would add definition. I can't tell if the backside is very viewing accessible. A dark color backround would be nice from this angle (frontview). Looking good!:)
Looking pretty good, Dallen.
As Curt said, one more discus will be helpful to the social compatability, but 5 is the max number in your tank, particularly with the tankmates you have in there now.
And as JerSaint mentioned, a background would make a nice difference, although I suggest a lighter color shade - you already have a semi-dark substrate and a dark background will make the discus coloration get darker, and you may get some peppering.
Suggest you consider using well-bagged Seachem Purigen in your filter(s) for a while - it will really help polish, clarify & purify your water. Just a suggestion.
Your neons may not last long - they don't do well at all in the higher discus temps - Cardinals are much better.
And keep an eye on your Otos - as they get larger, older and lazier, some MAY tend to take a liking to discus' slime coats as part of their diet.
And Zefrik - why don't you give discus a go - they're extremely satisfying fish to keep.
And not at all difficult, if you get at least 5, in a tank no smaller than Dallens, you get reasonably good-sized healthy specimens from a high quality supplier to begin with, and are prepared to do reasonably frequent wcs, with a good tank cleansing routine.
They need a little more care & attention than most fish species, but are well worth it.
Well Zefrik, not wanting to rain on your parade. but getting just one discus would make for a very lonely camper (they're very social fish), and getting 2, 3, or 4 is not a good idea, as you would likely be faced with undesirable pecking order/aggression issues.
You could keep a pair, but they would need to be a proven mated pair, and then you would have to be prepared for their breeding, and then needing another tank or two to raise the fry - not recommended for newcomers to discus - not to mention the high cost of a mated pair.
You could possibly get 5 - 3" discus from a good quality source for around $200, perhaps less, if your wallet would allow that.
That's my best advice.
Wow, I think your tank is beautiful!
I'd go for a light blue background. Other than that, it looks excellent. Well done.
Nice setup! I agree I would go with a background too.
My thoughts are maybe aquascaping the tank, maybe something like this (don't worry about how many fish are in the picture)
Thank you for all the input!...The tank has since grown out and is filling in nicely. I also just got an Eheim Ecco 2236 to replace the HOBS.
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text: Home > Products/Tools > Hilti Dust-Collecting System Products/Tools Toolbox Hilti Dust-Collecting System By Rob ZschocheAs a remodeler who specializes in tile, I work on a lot of kitchens and bathrooms. My least favorite part of these jobs is demolition, which in older homes often involves tearing out tile set in a couple of inches of mortar. It's a nasty process, so we were eager to test two dust-collection attachments from Hilti that promised to make demo... Login or Register to continue reading


text:
What is an adenoidectomy?
An adenoidectomy is the surgical removal of the adenoids. The adenoids are glands located in the throat behind the nose. They are not visible through the mouth.
The adenoids fight infection, but they can become infected and enlarged themselves. This can cause persistent breathing difficulty, sleep apnea (pauses in breathing during sleep), sinus infections, ear infections, and hearing loss. Your doctor may recommend an adenoidectomy for your child to treat these conditions.
The adenoids are largest in infants and younger children. Large adenoids are more likely to become infected. This is why doctors perform most adenoidectomies on younger children. Adenoids begin to shrink around age five and may disappear in time. It is rare for adults to have an adenoidectomy.
Your child may have less invasive treatment options. Consider getting a second opinion about all the treatment choices before your child has an adenoidectomy.
Other procedures that may be performed
Doctors often remove the tonsils (tonsillectomy) during the same procedure. The tonsils are also infection-fighting glands located in the throat. Tonsils can become infected and enlarged along with the adenoids and cause similar problems.
© 2016
Healthgrades Operating Company, Inc. All rights reserved. May not be reproduced
or reprinted without permission from Healthgrades Operating Company, Inc. Use
of this information is governed by the Healthgrades User Agreement.
Medical References
- Adenoid Infections. University of Rochester Medical Center. http://www.urmc.rochester.edu/ear-nose-throat/conditions/adenoid.cfm
- Enlarged Adenoids. KidsHealth.org. http://kidshealth.org/parent/medical/ears/adenoids.html#
- Tonsils and Adenoids. American Academy of Otolaryngology — Head and Neck Surgery. http://www.entnet.org/HealthInformation/tonsilsAdenoids.cfm


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The table below looks at the prevalence of the term Local Government in permanent job vacancies advertised in Nottinghamshire. Included is a benchmarking guide to the salaries offered in vacancies that have cited Local Government over the 3 months to 28 June 2017 with a comparison to the same period over the previous 2 years.
Local Government is in the common skills category. The next table is for comparison with the above and provides summary statistics for all permanent job vacancies advertised in Nottinghamshire with a requirement for common skills.
The job posting trend of jobs advertised in Nottinghamshire citing Local Government as a proportion of all permanent or contract IT jobs with a match in the General category.
This chart provides the 3-month moving average for salaries quoted in permanent IT jobs citing Local Government in Nottinghamshire.


text:
Opinions on How to Add Slots to Full Panel
Hi, new to forum, new to electric, new to my house. At present I want to add two circuits in the garage: one 240v 30a, another 120v 30a both circuits are to power shop tools. I also want to increase breaker slots for future circuits such as possible addition to garage, disposal, swimming pool equipment, outdoor lighting, service to tree house, whatever... Home was built in 1980. Main panel is full, and AFAICT there is no main breaker (which I would like to have.) Service is underground from street to meter. Current breaker panel has 26 slots (see photo) if it helps, Ive also appended a sketch of my best guess as to the wiring/load of the house (wiring routes in the sketch are notional.) ALso, from what I can tell, the panel splits at #9 slot, where there is a 50a double pole main lighting breaker.
So, I want to: 1.) add a main breaker, 2.) add breaker slots, 3.) use three of the new breaker slots to add two 30a circuits to my garage.
First question is: what level service do I have? My meter indicates: "FORM 2S CL200 240V 3W 60Hz TA=30..." Does this mean I have 200a service? Or am I going to have to call my local power company to verify?
Second question: How do I accomplish what I want? Subpanel or new main panel?
Third question: Can I maintain the existing wiring and simply add either the sub panel or new main in situ?
Fourth question: I'd like to perform as much of the work myself as is possible, then have a professional inspect it and wire it hot. Is this acceptable practice?
TIA for any and all input. - mark
Couple Questions:
what's the name of that panel?
How far away from this panel is your meter, and
Is there a Disconnect Switch outside, after the meter?
thanks for getting back to me, SSaL. the meter is just on the other side of the garage wall (cinder block) from the panel, maybe 2' away. there is no switch that i can see (or have access to.) does this help ID the panel:
This is a type of panel (a split buss, I think) I'm not too familiar with, so give the pros some time to jump in here.
Split bus panel, you will need to change it out, in order to do any kind of updating for your needs.
Yes replace the main panel ....
PHP Code:
The bottom seven rows of breakers in that panel can accept twin breakers. Those are the kind in the bottom right two spaces.
That panel is in very good shape. There is no reason to change it other than the neutral/ground bars being completely full. Determining if it is full and/or making room is another task in itself.
If you are this new to electric there is NO WAY I would advise you, or give you any advice on running new circuits from that or any other panel. Doing the work and having it checked by a pro is sketchy at best. Most would not want to work that way since there are always things that cannot be seen. Have a pro do this and start learning small stuff and work your way up to work like this garage project.
I'll also ask, what in your garage requires 30A? Especially the 30A-120V? About the only thing I can see requiring that circuit would be a travel trailer or camper.
Remember, you CANNOT put general use 15 or 20 amp receptacles on a 30A circuit, regardless of the wire size.
My suggestion is to put a subpanel under the existing panel. Commandeer two slots from the existing panel (above the bus break) to provide the subpanel feed. Move the respective two displaced circuits to the subpanel. Run the new garage circuits from the subpanel.
By leaving the existing (main) panel intact you don't have to get the power company involved and coordinate pulling the meter and redoing/replacing the service conductors and get the power turned back on quickly. Also, replacing the main panel requires a separate permit in many cities.
Somewhere on the panel label it should state the maximum number of circuits that roughly translates to the maximum number of breaker handles. This number usually allows putting in a few twin breakers but not a twin breaker in every slot.
So you're going to tell someone who, by his own admission, has never done electrical work...how to "get his feet wet" by changing out an entire panel?
:no: 'fraid not....not by me. Sorry, no offense to the OP, but none of what you're planning is a first time type of job.
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Yea, the thermostat is pretty straightforward. A bit more challenging if you have an auto, only cause you have to use a 32mm wrench to get the fan off first. Otherwise pretty simple.
Check for oil, should be pretty easy. If you are smelling something, it may be oil dripping onto the exhaust manifold. When facing the car from the front bumper, look to the left side of the engine (passenger side) and look on the metal heat shield. If there is oil all over it, that may be your culprit.
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This is a discussion on Looking for a new duty gun within the Defensive Carry Guns forums, part of the Defensive Carry Discussions category; I say carry the Glock 19. My duty weapon is a Glock 23 and the 19 has everything you said you were looking for. Or ...
I say carry the Glock 19. My duty weapon is a Glock 23 and the 19 has everything you said you were looking for. Or is this just an excuse to get another gun? If that's the case stick with the Glocks and get the 17.
Colt New Agent, Dan Wesson V-Bob, Glock 19,20SF, 23, 26, 27, 29, 30SF, 36, Kahr P380 w/CT, PM9, PM45, CW9(SOLD), Kel-Tec P32, P3AT, PF9(SOLD), Kimber Ultra Crimson Carry II, Stainless Pro TLE/RL II (SOLD), Rohrbaugh R9s, Ruger LCP w/CT, LCR, SP101 S&W J-Frame 638 w/CT, M&P 340 w/CT, Walther PPK/S
There are no dangerous weapons; there are only dangerous men.--RAH
...man fights with his mind; the weapons are incidental.--Jeff Cooper
There is a reason they try and make small bullets act like big bullets--Glockmann10mm
Why Would A Preacher ever need a Gun? Its Not for the Sheep , its for the Wolves!
Springfield Armory Service XD 40
Taurus PT 1911 45 acp Taurus PT 101, PT 92
Ruger 22/45 Ruger P95 9mm, Ruger SR9
Kahr CW 40, Heritage 22, Rossi 38 special
No free man shall ever be debarred the use of arms.
-Thomas Jefferson
Laws are restrictive but sometimes necessary to maintain a civil society. Rights are nonrestrictive but are always necessary to maintain a free society.
Ditto what others have said - the G19 is a fine duty weapon itself. I've carried that and the P228 as duty handguns (as well as the M9), and think the Glock is probably the most versatile. The Sig will be "smoother," and certainly wins in the looks department, but if you don't need one of the models you mentioned to fulfill departmental regulations, I'd just go with the G19 and maybe get a G26 as a BUG/off-duty carry option...
A man fires a rifle for many years, and he goes to war. And afterward he turns the rifle in at the armory, and he believes he's finished with the rifle. But no matter what else he might do with his hands - love a woman, build a house, change his son's diaper - his hands remember the rifle.
The 26 is the first Glock I purchased. The other consideration was the Springfield XD. The salesman preferred the XD because he liked the cant of the grip better than the Glock, which I thought was personal preference. I recently shot the Glock for the first time. I must say, it shoots more comfortably than any semi I have ever shot, S&W, Colt, Kel-Tec. That being said, I just purchased a new Springfield Armory EMP in 9mm. I haven't fired it yet but it carries better than the Glock and it is beautiful. I've always had a soft spot for 1911's. If I were you, I'd go with the Glock. You can buy both for the price of the EMP.
I carried Glock G22 pistols from 2002 to 2004, after having to finally, semi-voluntarily, give up my "grandfathered" 1911 pistols. I tried to like Glocks, but my thumbs, pinkie fingers, and ring fingers are just too short to get an optimized grip on a Glock. Moreover, in my skinny hands, a Glock sits so low, my trigger finger rubs the frame during the trigger pull, in a spot that cannot readily be reduced the way a Glock's grip can be reduced. This wreaks havoc with pinpoint accuracy, and I am one of the "cops" who DOES believe in training and accuracy. However, I have nothing against Glocks, and recommend them to folks whose hands are a good fit.
I have no personal experience with the S&W M&P 9mm pistols, but the .40 versions are the present most popular choice among our new guys, in the academy.
No free man shall ever be debarred the use of arms.
-Thomas Jefferson
Laws are restrictive but sometimes necessary to maintain a civil society. Rights are nonrestrictive but are always necessary to maintain a free society.
I'm gonna try to respond to a lot of posts in one post.
I only have caliber limitations, meaning as long as the gun is a "name brand" in the common calibers 9 45 40 357 380 38 i'm ok.
I have to buy my own weapons. I am allowed to qualify with 2.
Right now I carry my 21 on duty. Too heavy. had the 30 and carried it too, traded it in for a kel tec to pocket carry.
I plan to carry the 19 this time around and want to add to my arsenal.
I used to have a 26 and money got tight so it left. I will have another and use it as a bug. I carry the 19 now off duty
I have an XD40 and carried my first year out, didn't care for the caliber and not a fan of the back strap. If you get in a really bad situation and can only fire the weapon upside down with your pinkey( leos help me out, SHTF situation, we've all heard it in training) you really have to work to depress the back strap. \
If i forgot anything ill add it
"Put on the whole armor of God..."
Have you held an sr-9 ??? holds a lot more like a 1911.
You may not like guns. You may choose not to own one. That is your right.
You might not believe in God. That is your choice.
However, if someone breaks into your home at 3AM the first two things you are going to do are:
1) Call someone with a gun.
2)Pray they get there in time." - A wise man
The SR9 is a nice feeling gun but the trigger isn't as nice as the Glock trigger IMO. Since it will be used as a duty gun and concealment won't be an issue I say go for the G17.
USMC rule # 23 of gunfighting: Be polite, be professional, but have a plan to kill everyone you meet.
I am the God fearing, gun toting, flag waving conservative you were warned about!
I have thought about the sr9, I am leaning toward the glock as a duty gun.
Now, nowhere does it say I am not allowed to have more than one 9mm or any other cal. so tell me more about the other guns mentioned aside from the glock.
This can be a sub catagory. Lets talk about pistol sets.
Will the M&P subs accept the full size mags and how about the beretta storms will the the subs accept the full size mags too?
"Put on the whole armor of God..."
Go with the G17....you are already used to the manual of arms and you can use mags across models.
"I would rather have a bottle in front of me than a frontal lobotomy!" - Dorothy Parker
One thing to think about when considering the p226, or any Sig for that matter(p229)... the gun does not have a polymer frame, as some of the others you listed, however it doesn't have a heavy steel frame either. You may find that the Sig's aluminum frame allows you a lightweight advantage, while also giving you that more positive feeling of "heft" in your hand, being that it is an all metal gun.
I would strongly favor the Sig P-series platform, as well as some of CZ's offerings- SP-01, ect.
Some of the concerns that determine a concealment weapon for the rest of us, may not weigh as heavily for you when deciding on a duty sidearm, that does not have to be as descreet.
PS- A Sig p228 9mm would be pretty cool. small, light, and thin enough for off duty EDC, and an amazing shooter that compromizes nothing in reliability, accuracy, and has a 15rd mag capacity. Also, it uses p226 mags, which are available in higher yet capacities. just my opinion


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tag:blogger.com,1999:blog-76260152017-06-16T08:18:21.199-07:00God Shotrandom musings of an (ex)professional baristachrishttp://email@example.com:blogger.com,1999:blog-7626015.post-49722828047918244422017-06-16T08:18:00.001-07:002017-06-16T08:18:21.207-07:00Extinction Level EventAmazon to Acquire Whole Foods for $13.7 Billion

If you own or manage a coffee business and you don't have a plan for the coming collapse of the traditional retail and distribution channel in the United States you will be out of business within three years.

This is your only warning.

chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-69372449248534601802017-05-30T16:30:00.001-07:002017-05-30T16:30:58.637-07:00we should have hired designers!In the coffee biz, folks spend a lot of time worrying about competition.

Pretty much every single coffee shop has a competitor right nearby - and those competitors are usually selling a product that the end user cannot differentiate from their own product, and at the same price.

So understanding what causes a customer to choose your coffee biz - and what causes them to become a loyal customer for your shop, and not the one down the block - is a huge area of interest.

Like most people who have spent time in coffee, I tended to think about the drivers as things like: Brand and Marketing, Convenience, Customer Service, Speed and Efficiency, Ancillary Products and Services, etc.

Well... today I saw this amazing video.
And it explained that the real culprit is "Service Design."
It explained that, if all of us had just used the right design process when developing our mobile apps, we too would have won vs our competition.
If we had just hired a super kickass team of ninja rodeo clown coders and ethnographers, our coffee bars would have been hugely successful.

All snark aside - you all should watch this video.
Yes... the arrogance makes my jaw hurt and the ignorance makes my ears ring.
But this is the way "smart" people think about coffee as a business.
This is the way people are going to say you should run your coffee business.

So you need to be prepared.

PS. If you had anything to do with that video... you should be ashamed of yourself. You understand absolutely nothing about the speciality coffee industry and the idea that you don't need to is arrogant beyond belief.

chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-17868735465066021862017-04-18T09:02:00.004-07:002017-04-18T15:47:58.009-07:00Open Letter to US Coffee CompaniesDear US Speciality Coffee Companies,

I know that you all are bored with espresso. I know you think it's lame and uncool.
I understand this.

But please listen to me for one second... We, your customers... we love espresso and espresso drinks. This is why, no matter how many brew bars you set up and no matter how many cupping hours you throw, the majority of the coffee you serve is your espresso blend.

You understood this a decade ago. That's why you put so much energy and attention and love into your espresso blends.

Since then I've watched as the quality of espresso started to fall off. First there were a dozen decent espresso blends in the US. Then there were four.

Now there are none.

That's right. At present there are no espresso blends produced by US roasters that I would describe as "good." There absolutely are espresso blends that one can, periodically, produce great shots from. But there is not a single espresso in the US that is consistent, high quality, and good tasting.

Why has this happened?

Because you all stopped giving a fuck. You stopped giving a fuck about your espresso. You stopped giving a fuck about your espresso program. You stopped giving a fuck about the baristas who have to work with a blend that is entirely different in all ways batch to batch. And you stopped giving a fuck about us, your customers.

And that, my friends, is the unpardonable sin.

You talk about your passion and love for coffee. You talk about the sacrifices you make to pursue this love. How can you claim passion for coffee and care for your customers while you blatantly give zero fucks about the coffee the vast majority of us drink?

So it's time to fix this shit.

1 - Ask yourself honestly, "am I proud of the espresso we are selling and serving?"
2 - Stop using your espresso blend as a dumping ground for unwanted coffees
3 - Understand that baristas are using this coffee at set parameters and make the damn coffee work at those parameters
4 - Know what your espresso's "signature flavor" is - and please try to keep it the same batch to batch.

It's time to give a fuck again.

-cchrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-88795564678114089492017-02-10T11:55:00.001-08:002017-02-10T11:55:01.478-08:00TruthSome words of truth from Tony Bourdain...

chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-50620353030713055292016-11-06T17:50:00.000-08:002016-11-06T17:50:58.418-08:00Closing Statement

We white guys have had a good long run of it, and to be honest we kind of made of mess of things.

It's time to give someone else a chance to run this shit.

Now let's not destroy civilization on our way out, mkay?

chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-31919979840080169072016-02-11T11:22:00.002-08:002016-02-11T11:28:18.076-08:00Is espresso getting worse?I was recently inspired by a conversation I had with some long-time coffee professionals to do a quick and dirty survey of current and former coffee pros.

This was a very simple survey as it asked two questions only.

First: "How long ago did you drink the best espresso of your life?"
Second: "Share your thoughts on espresso."

The results were rather startling (for me).

The average answer for how long ago the best espresso had been turns out to be a little over 5 years. That's right... I said years.
And while there were answers that were measured in months, there were also ones answered in decades.

Also, there was an interesting correlation in the responses as well.
For respondents who answered less than a year, the vast majority indicated that they either don't drink espresso frequently or don't "like" espresso (most commonly expressed as "I'm just not into espresso anymore").

Obviously I have some conclusions, but as they're speculation based on a highly unscientific collection of data, I'll keep them to myself with one exception.

I believe that the answers to the second question answer the Why presented by the answers to the first.

Oh... and as espresso represents a majority of top line revenues for almost every single coffee business... Y'all need to fix this shit, yeah?

chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-31441145375652663552016-01-11T08:04:00.003-08:002016-01-11T08:04:54.151-08:00Freaks in the Wilderness

I grew up in a tiny rural town. I grew up without TV.
My exposure to the world was limited and constrained at best.

I knew from a young age that I was different - that I was not like the others.
This was terrifying.

But I grew up with music all around me. I grew up with the sounds, the songs, the words and the melodies around me every day. I grew up with Dylan and Marley and Bach and Coltrane and the Beatles and Aretha.

And I grew up with Bowie. The Thin White Duke. Ziggy Stardust.
I grew up with his words, his music and perhaps most of all his persona(s).

It was because of Bowie that I learned I could be me - the freak and the oddity - with pride.
It was through him that I learned that you could change - could reinvent yourself.

David Bowie allowed me the space and the play to be me.
He changed my life.

This is my thanks.
This is my expression of sorrow and loss.
This is my embrace and my love.

RIP to the man who taught me that "weirdo" is just another way to say "one of a kind."

chrishttp://email@example.com:blogger.com,1999:blog-7626015.post-69183560714769650452015-10-30T10:11:00.001-07:002015-10-30T10:11:11.387-07:00Investors, Coffee, IgnoranceOne of the reasons I left coffee was its celebration of willful business ignorance and incompetence.

Another was the lack of honesty among the majority of business owners.

The coverage of the JAB purchase of a controlling interest in first Stumptown and then Intelligensia (handled through the investment vehicle of JAB's portfolio company Peet's) is a sad illustration of the state described above.

I would love it if folks could do some research on JAB, and then try at least a little to understand the business practices and goals of Private Equity investors before they start to talk shit.

Because the stuff you all are saying publicly makes you (and the whole coffee industry) look fucking stupid.

chrishttp://email@example.com:blogger.com,1999:blog-7626015.post-1285167140624029652015-03-29T09:16:00.002-07:002015-03-29T17:20:33.505-07:00La Marzocco Linea Mini PhotosI've finished my review of the new La Marzocco Linea Mini home machine.
Go read it at Home-Barista.

I thought I'd share a bunch of photos of this (amazing) espresso machine. As always, clicking on the photos will get you the full size version.

It's a hard job, but someone's got to do it

So classic

Details matter

GS on the left, Mini on the right

Loving the logo treatment

Best home steaming wand, ever

That's some damn fine milk there son

Let it flow....

Hairbender showed the weakness in the stock baskets

chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-22760597968222868462015-03-24T08:30:00.001-07:002015-03-24T08:30:03.279-07:00The La Marzocco Linea Mini - a Linea for Your HomeSo yeah...

It's 10 years after my La Marzocco GS/3 review for Home-Barista.com.
And I'm back....

La Marzocco has announced a new home machine - the Linea Mini.
And I am reviewing it for Home-Barista.com.

Suffice it to say that I'm pretty damn excited.

chrishttp://email@example.com:blogger.com,1999:blog-7626015.post-44083780916369008642015-02-15T12:02:00.003-08:002015-02-15T12:02:45.783-08:00Posts ComingWell... it rather seems like this blog will start seeing a little activity soon.

I've committed to some coffee writing.

I'm looking forward to this return!

chrishttp://email@example.com:blogger.com,1999:blog-7626015.post-2148669112367993482014-07-09T08:36:00.004-07:002014-07-09T08:36:55.923-07:00An Open Letter to SF CyclistsDear Cyclists of SF,

I should be your biggest advocate.

I'm a progressive educated lefty who is opposed to motor vehicle use in cities.
I'm a bike owner and bike rider who grew up riding and racing and worked in a bike shop.
My bikes have included "cred building" rigs like a '70s Holdsworth Custom Criterium frame with vintage campy set up and a Voodoo SS MTB set up as an urban trials bike.

I want to be your supporter.

But you are making it really. fucking. hard.

This morning I was hit by a cyclist while walking in SF.
This is the third time in five years.

The first time I was walking on the sidewalk in the Mission and went to step around a slow walker and was hit from behind by a cyclist I hadn't heard. Neither I nor the cyclist were injured and I started getting a lot more paranoid about bikes around me.

The second time I was crossing Mission St and was hit by a cyclist who had run the red light and was trying to turn through the crosswalk (he had to swerve to avoid hitting an older woman in front of me). In this case I strained a knee and the cyclist suffered a concussion. And I started to feel more conflicted about bike riders.

Today I was walking in SOMA and went to cross a one way street. I looked the direction traffic was coming from, stepped off the sidewalk and was hit by a cyclist riding the wrong way up the street. I have no idea if they were injured as I simply walked away to avoid a confrontation given my rage at this incident.

Seriously folks.
I really, really want to continue to support cyclist rights in SF.
But there is a reason why the rules of the road and vehicle laws apply to you. You may think that rules saying you can't ride on the sidewalk are stupid and constrain your rights. You're wrong. Vehicles can't drive on the sidewalk for a very fucking good reason. You may think that you shouldn't have to stop at red lights because "control" and "speed" and so on. Well guess what? You're wrong again. You may think that you should be able to ride up a one way street the wrong way. You should not. For fucking obvious reasons.

Yes... I know that the vast majority of cyclists in SF are good, decent people. But you - the good decent cyclists out there - are turning a blind eye to the bad apples amongst you. You defend the indefensible. And until you stop doing this - people like me are going to stop supporting you.

Do the right thing.
Make it so people like me can support you.

Please.

chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-23648814173261943232013-08-08T08:11:00.004-07:002013-08-08T08:11:59.898-07:00Perspex PortafilterFor those who remember the glory days of coffeed.com -- today some folks out there are feeling a huge sense of vindication.

Back in the day, James Hoffman happened to mention the infamous "perspex portafilter" experiment. This was a legendary experiment conducted by La Spaziale, where a transparent portafilter was constructed in order to be able to visually analyze the extraction of espresso.

James' big "mistake" (one might say) was to tell the world that he had seen the video.

My big "mistake" (in the same vein) was to back James publicly when it came to what he had observed in the video.

Suffice it to say that many folks in coffee were somewhere between skeptical and belittling in their responses. This actually got to the point where many believed (based upon the insistence of various really loud voices within the community) that James had simply lied about seeing the video.

This was largely the result of two facts.

First - the video showed extraction occurring in a manner which flew in the face of some "common wisdom" within the coffee world. And that threatened certain "experts" in espresso.

Second - La Spaziale refused to share the video with the world.

Well..... Guess what....

I'm confident James is going to take the high road and be quite gracious about this. I, on the other hand, am not so nice of a person.

To everyone on coffeed.com and on home-barista.com who talked shit about the existence of this video.... to everyone who either claimed or implied that James was lying about its existence....

You know how to reach James. You don't need to apologize to me. But you sure as fuck do need to apologize to him.

And I have to ask.... how does if feel to be so fucking wrong all the time?

chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-18566149079871295272013-06-28T10:25:00.000-07:002013-06-28T10:25:03.458-07:00Dear Coffee BarsConsider this a plea to coffee bars, coffee bar owners and baristas...

Why would anyone want espresso that tastes like a very small, poorly prepared cup of brewed coffee? If I wanted the experience of brewed coffee - I'd order a chemex or pour-over or aeropress. That way I'd get a well-prepared cup, right?

So if someone orders an espresso... what makes you think they really want brewed coffee... just poorly prepared? Seriously.

This has gone too far.

chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-89522026162273608472013-05-26T12:01:00.004-07:002013-05-26T12:01:45.554-07:00It's Getting RealLinea Caffe in the house.

chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-13338977640669152242013-05-01T09:32:00.003-07:002013-05-01T10:07:17.428-07:00Off-Topic: Food and Travel in EuropeThe following is a brief diversion from my normal coffee-centric blogging. But given that most people who are into coffee tend to also like food - I thought this might be the right place (and of some interest to you).

I just returned from what one might call a "trip of a lifetime."
Now... to be clear I don't mean that I rode on the Orient Express or climbed Everest or toured the Vatican. This wasn't a lifetime event for the travel, but rather for the food.

I was fortunate enough to get to spend some time in London, Paris and south of Biarritz on the Cote Basque. While in these places - I had some meals that rank amongst the best of my life. And for those who know the way I eat - that's a statement.

Given this, rather than doing a "trip report" that details each day blah blah - I'm going to simply talk about the stand-out places I ate, give some recommendations and provide closing thoughts.

First... Let's go through the stand-outs, ranked purely subjectively.

l'Arpege - Paris, FR

If you are are serious about food (either as a professional or a consumer) then you already know about Arpege and about Alain Passard. This is considered by most to be one of the greatest restaurants in the world - and has been consistently thought of as such for more than a decade now. Michelin 3 Stars. Top 20 in the Pelligrino rankings. Etc. Etc.

To be honest, I was a little worried about this meal. The menu is largely vegetarian. It's hugely expensive and outrageously hyped. Could it satisfy? Could it live up to the burden of expectations?

Um... yeah. Let's just say I was completely unprepared. The meal not only exceeded my expectations - it made me realize just how low a bar I'd been setting. Seriously.

Every single dish was wonderful tasting. Every single dish was - dare I say it - perfect. Perfect ingredients. Perfect technique. From the famous Arpege egg (pictured here) to the stunning asparagus, carrot and marjoram consomme to a beet sushi that had me nearly in tears - every dish was beyond the hopes and dreams of most good chefs.

But Passard clearly considers the above to simply be the minimum bar. Yeah... what other chefs strive for he considers the minimum. And he holds himself to this higher standard in a way that I've not seen before.

The meal challenged so many assumptions and perceptions about dining, food, meals and restaurants. As I said to a friend after, "I didn't even know I had blinders on for him to remove."

I'm a carnivore. I love meat in all ways and in general don't eat a lot of things that are green colored. And this has worked for me - as in general we assume that a dish uses a protein as its centerpiece. Passard could care less about this tradition. Instead he throws away all such labels and creates a meal that, while not vegetarian per se, ignores the protein-centric nature of fine dining. The combination of this freedom and the constraints that come with such a decision have enabled creativity that I've never seen before in restaurants. This isn't showy flashy creativity with foams and liquid nitrogen. No... this is gentle, subtle and elegant. This isn't experimental - it's creative genius.

The meal was the most expensive of my life (and by a huge margin). But I will not think of dining the same - and will never forget this night. To say there is no restaurant in the United States like this is doing a huge disservice to Passard. There simply is no restaurant like this in the world.

Throw away your prejudices, start saving, and just go. Absolutely one of the top three dining experiences of my life.

Dinner by Heston Blumenthal - London, UK

Another world famous chef - but in a new restaurant and setting. While The Fat Duck is modernist, experimental, molecular and in the countryside - Dinner is traditionalist, refined and in the city. This is a relatively new restaurant, but is clearly one that is going to be ranked amongst the best in the world (the newest Pellegrino rankings demonstrate this).

I have to confess that I was intimidated by the menu. British dishes from the 16th through 19th centuries?!?! Umm... Let's be honest - the general perception is that British food prior to the late '80s was at best marginally edible.

I was a fucking idiot.

The important detail is not the concept behind the menu - but rather the person behind the stove. And, as with l'Arpege, the constraints are applied to enable greater creativity. And it works. Good god does it work.

Rather than the tasting menu approach we took at Arpege - due to decreased appetites (blame jet lag) we ordered a la carte. If or when I return - I will absolutely leave myself in the chef's hands.

From the incredible Meat Fruit (a 16th century dish pictured here) to an absolutely perfect 48 hour slow cooked beef short rib - this was a bold statement by a gifted chef.

There is a huge amount of pride here - pride in the British heritage, British ingredients and British cooking. This is a chef challenging my preconceptions and biases about British food - and the biases and preconceptions of the food world as well.

The service was also exceptional. We were seated next to a couple who were engaged in a knockdown drag-out fight over dinner. No. I'll be honest and blunt. We were seated next to a horrific harpy who spent our entire meal abusing her husband verbally at quite high volume. The staff handled the situation professionally and as well as they possibly could - turning what could have been a bad experience for us into a great one. Oh... also, their bartenders are VERY good.

The only negative of the meal was the wine list. While the list is truly extraordinarily curated and focused - it's also dramatically over-priced (even for such a good restaurant in such an expensive city.

I would eat here again in a heartbeat - and in fact hope to eat here every time I come to London.

Briketenia - Guethary, FR

This was my first time visiting the Cote Basque and let me simply say it will most certainly not be the last. I feel like a fool for taking so long to get here. The combination of Basque and French cultures - seasoned with Parisian chic and money and California surfer style and vibe create a truly unique and wonderful place. And all this in a setting that is beyond magical.

Given the reputation of Basque food in the world these days - it should come as no shock that the food in this region is excellent. And of all the places we ate at - Briketenia stood out as by far the most special.

We arrived before sunset and as a result had a meal in the (wonderful) dining room while the light softened, the sun set and the world outside the huge windows transformed to night.

From the impecable Foie starter (pictured here) to the stunning Egg with Truffle Sauce and Morel Marmalade to a Wagyu Beef and Potato Noodle dish that simply couldn't have been improved... this was a meal that anyone would have been proud to serve.

To be blunt... if I were served this meal in a Parisian 3-star restaurant I would have been overjoyed. And if those Parisian restaurants had the sort of honest, authentic and soulful service that Briketenia has - I think we'd all be much happier.

Finally... this meal was truly a bargain. While not a budget restaurant in any way - it was an extraordinary value for what we got.

One final side note: Guethary is a truly amazing place, with consistently stunning food. I cannot recommend it more highly if you are into food, culture, beauty and the ocean.

Ostalamer - Acotz, FR

You could call this a seafood house. I mean... it sits on a bluff overlooking the ocean (overlooking one of the great surf breaks in Europe in fact). And it serves local seafood. But let's be clear... most so-called seafood houses only dream of being this good.

Finding somewhere that takes the best, freshest seafood and cooks it honestly, simply and perfectly is shockingly hard in much of the world. It's likely that most Americans haven't really ever had the pleasure of such an experience. If you are such a person - you need to go to Ostalamer.

Perfect local anchovies - simply grilled with salt and local olive oil, with a drizzle of lemon. I will dream about the glory of this dish forever. Enormous local shrimp - again grilled with salt and olive oil - juicy and rich and buttery. A langoustine salad consisting of a handful of simply perfect enormous charred langoustines along with a small salad.

And the setting... just incredible. Like something from a dream. Sitting here, looking out over the Atlantic and down to the Pyrenees, sipping a simple Basque rose or a glass of Sangria and eating local seafood that was likely still swimming in the waters of St Jean de Luz early that morning... this is the life I live in my dreams. This is also the only restaurant that we ate at twice. In fact... we ate here two days in a row. And we would have gone back a third day had we been staying that long.

The only weakness is the deserts - which should simply be skipped (have another round of anchovies instead).

Other Restaurants

We ate at a number of other good restaurants (Fish House in London, Le Cinq Mars in Paris) that would have been highlights of many other trips I've taken. But in this context they were simply good and thus not worth detailing. This is no slight to them - but simply an indication of just how extraordinary the above restaurants are.

Closing Thoughts

To say I am fortunate is an understatement. To say that I am grateful for this experience should be obvious.

Will I go back to l'Arpege? This is a question a few people have asked - and it's one I struggle with. To be honest, the cost of a meal there is simply hard for me to justify... twice. Would I suggest that someone who hasn't been there (and can afford it) go? Good god yes!!!! In a fucking heartbeat. But twice? That's tough. It's just so pricey.

What was my favorite dish? This is another oft-asked question - and another hard one to answer. The candidates for me would be the Beet Sushi from l'Arpege, the Meat Fruit from Dinner and the Anchovies from Ostalamer. And to be honest... I cannot choose and don't want to.

What was the worst meal I ate? That would be the ramen I cooked in my hotel room in London one night in a jet-lagged fugue state. My only defense is that jet lag would be considered a major psychological disorder if it were not self-correcting. So I plead temporary insanity.

What is the best food city? By population? Guethary. That's an easy one. In terms of odds of getting an edible meal? That again is easy - Paris. But in terms of my (personal) taste it would be London.

My big fear is that nothing in the rest of my life will live up to the last 2 weeks.

Thank you for taking me with you Valerie. It was perfect.

chrishttp://email@example.com:blogger.com,1999:blog-7626015.post-28372246163157443962013-03-29T09:48:00.003-07:002013-03-29T09:48:51.066-07:00Noma, Coffee in Restaurants, BlindersSo Noma is now doing high quality coffee service.

For many in the coffee world, this is huge (and long waited for) news. In case you've been living under a rock - coffee in high end restaurants sucks. Everyone in coffee has bitched about this for... well... for as long as I've been in coffee at least. And (again in case you've been cut off from society for years) Noma is generally considered the 'best restaurant in the world' by many.

So this is great, right?

You'd think so. But no.

After Oliver Strand penned a well thought-out analysis of both the Noma news and the (related) news that 30% of all Michelin-starred restaurants use Nespresso pods, Kevin Knox responded with his rebuttal. And the shouting began.

Rather than wading into the whole sour coffee vs burnt coffee debate; and rather than diving into the different dining behaviors in the US and Europe; and staying well away from getting bogged down in the difference between Scandinavian and American coffee preferences; and avoiding the whole difference between a restaurant that is purely a business and a restaurant that is also an artistic statement (like Noma); I'm simply going to get to the heart of the matter.

1 - Noma is one of the best restaurants in the world, and Rene Redzepi is one of the greatest chefs in the world.
2 - Noma is a representation of Rene Redzepi's beliefs, palate, vision and when it comes right down to it, his ego and identity.

I have a hard time seeing anyone disagreeing with either of the two statements above.

So given this - why the fuck would Rene Redzepi choose to serve something (in this case coffee) that doesn't taste good to him?
Given what Redzepi has accomplished and created... shouldn't we give him the benefit of the doubt when it comes to what he serves?

He's earned at least that much.

chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-84476424339174219192012-12-06T11:02:00.000-08:002012-12-06T11:02:04.252-08:00On False Equivalencies (or How Hipsters Are Ruining Coffee)I tend to think a lot about some of the challenges facing craft or artisan coffee. Over time, these challenges have changed. Whereas once upon a time simple relevancy was a huge challenge, the last three years have seen a widespread market adoption of the high end of coffee in the US.

Much of this adoption has been driven by more effective marketing by the coffee businesses themselves, but the increasing demand for "authenticity" amongst the growing hipster market (and their serious use of social media to promote their brand decisions) has also been a driving force. Hipsters are the early-adopters of this world and are creating a huge market as the followers stream in after them.

Unfortunately, the hipster market is a challenging one.
In a number of ways.

For coffee companies, one of the big challenges is, in fact, in the intersection of marketing / branding and "authenticity."

Because hipsters are so vulnerable to being marketed to with either authenticity based messaging (or cynical "faux-thenticity"messaging in many cases), we are seeing decision-making around coffee based not upon coffee, but upon marketing - while being presented as being about coffee.

Tonx! Tonx! Tonx! Tonx! Its everything Blue Bottle and Stumptown were before they got bought! @xeni @frauenfelder
— Jason Weisberger (@jlw) December 6, 2012

While I'm a huge fan of Tonx - this statement is deeply troubling to me -- and sadly ALL too common right now.

The implies a false equivalency - that Blue Bottle and Stumptown are (or were) comparable. And, in fact, they are comparable in a number of ways. But the implication is that their coffee is equivalent. I am confident that no-one at Blue Bottle or Stumptown would agree on this point. But the hipsters would argue to the death that they are.

And for the hipsters -- this is true. Both Blue Bottle and Stumptown (prior to the investments placed in each) represented the sort of faux-thenticity beloved by hipsters (and used to communicate their hipster cred).

The trouble is that hipsters talk about these brands not based upon their messaging, branding or market position - but rather about their coffee.

And this confuses everyone in the market - due to hipsters' aggressive use of social media among other things.

I mean... there is even a Flickr Hive Mind for "The World's Newest Photos of Blue Bottle and Stumptown" for god's sake!!! And blog posts. Foodies wonder. Even mainstream media has gotten in on the act.

There were a few years (before hipsters discovered speciality coffee) where it seemed like coffee was about to become about the coffee (rather than the brand and the marketing).

What we are seeing is the coffee version of gentrification. And I'm sure it makes the owners of companies like Stumptown and Blue Bottle very happy - as it is resulting in massive business opportunity.

But it's making it harder and harder to actually get good coffee - and harder and harder for coffee businesses that are interested first and foremost in coffee and customer experience to succeed.

In addition, because hipsters are (inherently) opposed to anything that attracts non-hipsters, they tend to reject the things they love once uncool people adopt them. This trend creating / destroying behavior is deeply frustrating as it's not based on anything the coffee companies do (coffee quality, customer experience, etc) but is instead effectively a form of punishing success.

This, in the end, is my hope. Sooner or later, the hipsters will move on and the businesses left behind will need to compete based upon things other than faux-thenticity. And some of them (sadly too few) will probably (I hope) choose to compete based on coffee.

In the meantime, beware the false equivalency.

chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-54705214954341437312012-09-10T16:33:00.004-07:002012-09-10T16:33:33.002-07:00A little help here?I have a plea for the dozen or so people who still read this blog.

I need to source a new (replacement) brew switch for my vintage La Marzocco GS.
Sadly, the little plastic retaining tab snapped off (as they are likely to do).
And, of course, this part is no longer in-production.

It is the red "on" (or brew in fact) switch as illustrated below.

If anyone happens to have a line on such a switch, can you please let me know?

I've talked to the usual suspects, and no-one seems to have one.

Thanks in advance!chrishttp://email@example.com:blogger.com,1999:blog-7626015.post-5757605198793467392012-06-19T13:47:00.002-07:002012-06-19T13:47:31.651-07:00espresso and trendsOver the last few years I believe we have seen a sustained and dramatic increase in quality of brewed coffee from the top (artisan speciality) coffee businesses. There are numerous potential causes, and it would be very interesting to debate what combination of forces has created this change - but that is not the topic of this piece (it would be more suitable for a lively conversation over beers).

In my opinion, the improvement in brewed coffee (while starting to slow down in pace) is still continuing and we are likely to see truly unparalleled coffees over the coming year.

Unfortunately, during this same time period I would argue that we have seen an equally dramatic decline in the quality of espresso coming from the high end of the coffee market. There are, of course, exceptions to this. In the last year or so I've had fantastic espresso from Tim Wendelboe, from Square Mile, from 49th Parallel and from Stumptown. But these are anomalies. The espressos from most if not all of the other leading companies have, to my taste and in my opinion, declined over this time. And many of the newly emerged coffee companies (despite often having fabulous brewed coffee) have produced sub-par espresso from the get-go. Again, the conversation of Why this is happening is something that is not well suited to a blog - and would be far better suited to a bar. So I will move on to my point.

As with brewed coffee, I don't see any signs at present that the trend is reversing. As a friend said when I ran this by him, "don't worry - it will come back into fashion." The trouble is that I love espresso - and I'm not very patient.

So... the point.

If you are in the coffee business and are producing espresso - make it taste good. Seriously. You'd be shocked by how many espressos out there fail this simple test.
If you are in the coffee business and are producing espresso - give a fuck. If you don't care about espresso - don't do it. Just stick with brewed coffees.

Those of us who do love espresso - we want something that tastes good. We want you to give a fuck. Please give us what we want. I'm begging.
chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-64856412039240310882012-01-01T10:07:00.001-08:002012-01-01T10:47:29.164-08:00random retrospective2011 in coffee... where do i start?

it was an "interesting" year to say the least.

so let's go through the various highlights, lowlights and "odd" lights from the year.

Trends of the Year

1. Light Roasts. Driven by a range of trends (young coffee professionals differentiating themselves from their mentors, re-adoption of brewed coffee among professionals, scandinavian roasters, ExtractMojo, etc.) 2011 was the year of the light roast. The good results are that fewer and fewer coffees taste like ash-trays and that roasters have less ability to hide inferior and defective beans. The bad results are that many roasters don't have the skills required to light roast coffees well and most of all that we are returning to the age when our messaging to consumers is all about roast degree (rather than flavour etc).

2. Business Investments and Scaling. Stumptown takes a huge chunk of cash from a PE firm in order to scale the business. Much back-biting and smack-talking follows. Then it becomes clear that a bunch of the shit-talking competitors have done the same. It is highly likely that 2012 will continue this trend and introduce a round of consolidation as well, where these capitalized larger artisan coffee businesses proceed to acquire smaller competitors to grow inorganically.

Innovations of the Year

1. VST baskets. These baskets introduced basket design as a serious component of espresso to the coffee world. The research done by the VST crew inspires dozens of others to start looking at the differences between baskets and effects on extraction. In 2012 we should see some additional work done that answers some of the now glaring and obvious questions that have been raised as a result. It is highly likely that we will see a far better understanding of espresso come out of this process - and a number of new baskets that give baristas a far better "quiver" to work with (as opposed to the obviously flawed "one size fits all" model we have at present).

2. EP Sproline groupscreen and screw. While everyone in coffee was talking about the VST baskets and (in some cases) were radically overstating the results of them -- no-one was talking about another new product that was equally innovative and effective. These precision parts also improved extraction and dramatically decreased cleaning and contamination challenges.

Lessons of the Year

1. Espresso and brewed coffee are different. We've gone through a series of massive shifts in the way we think of espresso. From a specific flavour profile beverage to just another method of preparing coffee. At this point it seems like the pendulum has swung too far and espressos are starting to taste simply like a heavily concentrated and reduced cupped coffee. As a result, the primary goal of a "good tasting" beverage seems to have been abandoned by the wayside. The two beverages are different, but should both taste good. They do not, however, need to taste "the same" (especially if "the same" in either case means "bad").

2. Working with growers yields great results. The quality of green coffee from top producers continues to improve - but more importantly, more and more producers are taking the leap to "top producer" status (by quality). In a very large percentage of cases, this leap has been fueled by a collaborative relationship between a roaster and a grower. This direct and collaborative relationship is the emerging model for creation of truly world-class coffees. I'm really happy that more and more roasters are investing in these relationships.

3. Online conversations about coffee are frustrating and largely counterproductive. I've walked away from all coffee websites at this point. Being involved in the discussions on these sites has made me incredibly jaded and cynical about all people involved in all parts of the coffee experience. I chose to disengage because I want to continue to love coffee. I would suggest others consider this if they find themselves starting to hate people who are passionate about coffee.

Hopes for Next Year

1. Fewer sour coffees. In 2011 I had three coffees that were entirely green in the center of the bean (literally unroasted). Two of these coffees came from "highly regarded" roasters. The majority of coffees I evaluated from US roasters in 2011 had between noticeable and severe sourness. When cupping with "taste" professionals (sommeliers etc) who are not coffee pros, the biggest complaint in 2011 was sourness in the cup.

2. More honesty in coffee. People in the coffee world need to stop saying that they like competitors' coffees when they actually dislike them. People in the coffee world need to stop keeping their mouths shut about Sumatran coffee and Monsooned coffees etc etc. Consumers take our dishonesty and our silence as truth and when less reputable coffee companies market negatives as positives, the consumers don't know better. Time to call bullshit on the... well.. bullshit.

3. Better customer service. For the fourth year in a row I hope that this year is the year that going to a good coffee bar in the US is a consistently good experience rather than simply a way for hipsters to judge you as lame and undeserving of their artistic and under-appreciated genius (and luxurious facial hair).

Espressos of the Year

1. Tim Wendelboe Honduras Cielito Lindo Espresso. Showing that a very light roast coffee can still be wonderfully balanced, complete, sweet, fully developed and not sour at all. A revelation.

2. Stumptown Guatemala Finca El Injerto Bourbon Espresso. Perfectly nuanced, balanced, flexible and layered. The first single origin espresso in my memory that I would consider replacing a blend with for "each and every day for the rest of my life" purposes.

Fails of the Year

1. Numerous undrinkable shots of espresso from well-regarded coffee bars. I threw out more shots of espresso from top coffee bars in 2011 than any year before. Quality of espresso served in the top coffee bars in the US seemed in my experience to decline from 2010 to 2011.

2. Numerous severely under-developed coffees. In part, the above "bad espresso" fail was due to the severely under-developed coffees that many baristas were having to work with. As the US coffee world adopted lighter roast coffees, many failed to understand that roasting lighter requires a different approach and profile for roasting. A huge percentage of coffees evaluated in 2011 were under-developed in the roast. Where this become seriously problematic was in espressos - where many coffees were actually impossible to prepare well as a result. I'm hoping that I don't taste a single espresso in 2012 that tastes like piping hot cranberry concentrate with a dash of lab grade citric acid as a topper.

3. Restaurant coffee. Another year where restaurant coffee sucked. Another year where I stupidly tried... again and again. Local favorites, Michelin starred places... all the coffee sucked.

chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-85001944629157903002011-10-04T14:01:00.000-07:002011-10-04T14:07:30.023-07:00integrated thinkingI recently helped a long-time friend (not in the coffee business) with his initial dive into the world of home espresso.

After taking him through some basic training - he commented to me that he didn't expect making coffee to be such an "intellectual pursuit." I asked him what he meant and he replied (and I'm paraphrasing from flawed memory) something like:

I thought that making espresso would be more like an art - with a lot of self-expression going on. But it's not really like that. It's also not like science - because it's really about producing something that tastes good (an inherently subjective goal). It requires right brain and left brain thinking.

He's an engineer by training - who ended up working in marketing for Apple. It should have been no shock that he was producing decent espresso quite quickly given this and his comment above.

So... the Art v Science argument (schism?) has been a long-standing situation in coffee (pro and amateur). But after talking to my friend, I realized that both are false choices. The reality is that it's neither.

Making great coffee is a craft in the truest sense of the word. Keeping this in mind is likely to be a simple trick for determining what really is important and what is not.

chrishttp://email@example.com:blogger.com,1999:blog-7626015.post-18696109869702499782011-09-23T11:21:00.000-07:002011-09-23T11:26:47.245-07:00logicI love reading people bitching about the poor quality of espresso they get in coffee bars.

I went to one of the top coffee bars in NYC last week and the espresso I got was terrible. I'm no longer going to coffee bars because I can make better coffee at home.

Some simple logic here...

How did you determine that it was one of the "top coffee bars"? Logic would indicate that it might not be. The reality is that massive percentage of "top" coffee business (according to the interwebs) are total crap.

Every barista (no matter how good they are) pulls a crap shot now and then. Did you try a second shot? If not... logic would indicate you should have.

Just because you got a bad coffee (perhaps an anomaly or perhaps it's a bad coffee business) doesn't mean all coffee bars are bad. This isn't even a logic issue. It's a reason issue.

At the end of the day I can't help but wonder if you're going into coffee bars looking for an opportunity to validate your decision to spend thousands of dollars on coffee equipment for your home and/or get a nice ego stroke (rather than looking to learn about coffee).

chrishttp://email@example.com:blogger.com,1999:blog-7626015.post-19712265439566918442011-09-20T09:11:00.000-07:002011-09-20T09:31:35.345-07:00VST basket clown showI'm not going into details.
Feel free to do a search on the internet if you want to understand.

But rather than emailing all sorts of people... I'm just posting this statement here.

I am not interested in talking to you about how these baskets suck and why you are right in your opinion.

I am not interested in talking to you about how these baskets are revolutionary and why you are right in this opinion.

I am most certainly not interested in talking to you about how those who disagree with you are idiots or are slandering you or are mean and unpleasant.

Do not email me about this.

Do not call me about this.

Do not stop me on the street and talk to me about this.

Comments to this post that attempt to engage in discussion about this goat rodeo will be deleted.

Updated: I'm ashamed of some of you.

chrishttp://firstname.lastname@example.com:blogger.com,1999:blog-7626015.post-4037009793675286842011-06-20T22:21:00.000-07:002011-06-20T22:40:52.311-07:00Stumptown Steps Up
I wrote a post about the investment that Stumptown recently raised back a week or so ago.

No... that's not the honest truth.

I wrote a post a week or so ago about how the response to the Stumptown news from within the coffee community illustrated perfectly many of the reasons that I no longer worked in coffee - and which in general took the coffee profession to task for its lack of professionalism and seriousness in business.

But that's another whole topic -- cause I decided it was the wrong thing and the wrong point.

So I decided to wait - and to see what shook out from all this.

So now I have an idea of what people are saying, have said (and probably are going to say). I think I see how this has played out. And I'm going to share my thoughts.

I have a somewhat unique perspective on this deal.

I used to work at Stumptown.

I used to work at a Corporate Venture Fund.

I'm a serial entrepreneur who has started multiple (externally funded) companies (two of which were sold to other companies).

So, I think I have a perspective that might be worth hearing.

Now, first, I need to put a few caveats first (just to be clear)...

I am not writing this based on any sort of "insider information" on the deal. My relationship with TSG is purely second hand, and while I'm still a friend of many folks at Stumptown (including Duane) and a fan of the company and its coffee I'm neither involved with the company nor involved in the deal in any way. In fact, my guess is Duane and the Stumptown family are going to probably wish I'd not said anything.

This is purely my opinion based on the points listed above under Perspective. In other words - I'm writing this as pure speculation (like everything else written in this thread -- and for that matter in the various press pieces covering this deal to date).

For me, there are two key things about this deal.

First - this is a huge validation for the high-end sector of the speciality coffee market. The fact that a fund like TSG is making a bet on Stumptown at this time says that they see significant potential for growth in the whole sector. This sector has long been ignored not just in the investment world (of course) but in the larger coffee world as well (the "less than 2% of the market" comment has been made a million times). For the other companies that have also been building the space, and for consumers of high-end coffees, this is great news. Sadly - as far as I know this has not be covered in the press. Given that it should be the main story, that makes me both sad and frustrated.

Second - that being said, there is one group of people out there who should be very nervous about this deal. And no... it's not Stumptown customers or Stumptown employees. It's competitors of Stumptown. In looking at the stated and rumored goals (open more retail locations in NYC, open business in Chicago, open business in SF) you can model this out to mean that (if successful) Stumptown will be at least doubling the volume of green coffee they are buying within 24 months. Where is that coffee going to come from? From other high-end roasters. And who will they be selling the roasted coffee to? That's right - customers of other roasters. And who will be working in these new roasteries and new retail locations? Yeah... you get the idea. Combining Stumptown's brand, relationships and expertise with a whole big stack of new capital... yeah, if I were running a competitor I'd be nervous.

Now... after talking to folks and reading all the crazy shit that's been out there - there are a couple things that I feel like I need to comment on. Again... these are just my opinions. But... well... I think I'm probably more right than most people.

the idea that Duane is going to "cash out" and leave in a year or two is something that only someone who doesn't know him could ever come up with. The man has no hobbies. His entire life is coffee and Stumptown. He truly loves what he does - and he loves Stumptown. In the time I worked at Stumptown he never took a vacation longer than a 3 day weekend that I can remember. There is absolutely no way that he would (or perhaps could) do something else (and that includes not working). As a result, I feel like we can absolutely assume that his motivation was something other than "cashing out" -- which fundamentally changes the structure and tenor of the deal (given that it changes the motivation).

everything I hear says that Stumptown was doing better financially than it ever had before. In other words, financial hardship (another common motivator for capitalization deals like this) was not the driver.

given this, I have to assume that the motivation was in fact capitalization for growth and opportunity. This makes sense to me. Duane used to always say he wanted to bring great coffee to everyone in the world who loved things that taste good.

now, while it's entirely possible that TSG was talking to other roasters in order to pursue a roll-up strategy, it's perhaps more likely that this was simply a pricing and competition exercise for TSG. I know it sounds sleazy but many serious investors do it. I've done it. Yeah... it causes bad feelings if the companies that are not the investment target take things personally and feel like they were either used or jilted in the process. That's life. That's business.

as noted at the start, my relationship with TSG is purely second hand (I have friends who know them, who are at companies that have worked with them or co-invested, etc). That said, once I heard about the deal I asked around and came back with 100% positive responses. And - just to be clear - in the PE world that is not common. In fact, an associate I know at one of the most highly regarded early stage VC funds said that TSG was his dream gig. And the reputation that Alex Panos had amongst these folks was equally impressive.

so... Very good investment firm puts money into thriving growing private company because that company wants to grow rapidly in an expanding new market. Pretty damn common, yeah? And I think we can at this point say that the usual rules, metrics and models of a deal like that probably also apply to this particular deal, okay?

To be frank, I'm kind of shocked that Stumptown was able to scale as it did without investment. As far as I know, they were the largest high-end speciality coffee company that didn't have outside investment. I'm guessing that this exact success was one of the main reasons TSG was so attracted to them.

Of course, the deal is also a validation of Stumptown. And that is an important point. No good investors are going to put money into a company based on its success and then destroy what has made it successful.

The vast majority of people have no idea what Private Equity or Venture Capital are, how they work, what the goals are, what the motivations are, or what the people working in those fields are like. They are sharing opinion based on a combination of ignorance and misinformation. To compound matters... they tend to have an automatic and innate distrust or dislike of these investors and take the results of ignorance and misinformation and filter through this distrust / dislike. Investors like this are professionals. They're not stupid.

Given all that I have walked you through above, I think we can assume that the thinking behind this deal is simple.

Stumptown has kicked ass to date
It has done so with no external capitalization (straight bootstrapping)
The entire market sector is primed to grow over the next 5-7 years
Stumptown is best positioned to take advantage of that
Let's accelerate Stumptown's growth to take advantage of these circumstances.
This will result in Stumptown being the dominant player in a newly expanded market sector at the end of this time period.
To do this, let's use external capital (investment) in order to massively expand Stumptown's geographic footprint.

At least... that's my perspective and (unfounded and speculative) opinion.

Oh... also... I used to write for the NYTimes.
I believe strongly in journalistic ethics.
Suffice it to say that there are people who have been involved in the coverage of this "story" who should not only be ashamed but should not ever be considered in any way "journalists" of any sort.

chrishttp://email@example.com