text:
I have always stuck with NVIDIA cards for good reason. The purchase of this graphics card cements my decision.
The performance of this card, for the price is excellent. Although it isn't amongst the top end cards on the market, being able to get it at such low prices is a bargain. I would have expected this card, based on how it rendered graphics, to cost around £80, but at half that price I am astounded.
As with all cards, the NVIDIA installed pretty easily and I noticed no difference to any of their other standard ones.
The main issue I have with this card however is the noise. The performance it has makes it get warm and therefore the fan is generally on pretty fast leading to excess noise.
I did noticed an artefact or two over months of usage but this is to be expected and therefore it does appear pretty reliable - or at least as reliable as any other card.
*Also on ciao


text:
For the last four years, McQuarrie, a Washington State graduate, has devoted the better part of his life to researching, writing, interviewing, filming and editing -- all in the name of the colorful history, characters and games of Cougar football. His film includes marvelous old game footage, the best of Bob Robertson, original music, dramatic reenactments, and interviews with everyone from Jim Sweeney and Keith Jackson to Drew Bledsoe and Marcus Trufant.
McQuarrie also enlisted an expert panel of judges, plus nearly 800 readers of Cougfan.com who participated in a poll, to help him with one of the film's subplots: ranking the 15 greatest Cougar teams in the 111 years football has been played on the Palouse.
McQuarrie weighed the vote equally, 50/50, between the experts, led by WSU sports historian Dick Fry and legendary baseball coach Bobo Brayton, and the fans who voted online.
"The thing that struck me most was how closely the fans mirorred the experts. I think that says a lot about how astute Cougar fans are," McQuarrie said. "But there was definitely some divergence when it came to picking No. 1. The experts were unanimous in who it should be and the fans spoke clearly in another direction."
Mix it all together, he says, and you have the closest election this side of Bush and Gore.
"We have no hanging chads, but we do have a cliffhanger," he quips.
McQuarrie won't give a hint as to the outcome. Doing his best to take a page from Hollywood, however, he offers up a teaser. "Five teams stand out from the rest," he discloses. "In chronological order, they are 1915, 1930, 1997, 2002 and 2003. That's all I'm going to say until the film comes out."
Each of those clubs brings sterling credentials to the claim of No. 1:
Coached by storied Lone Star Dietz, this is the only undefeated and untied team in WSU's history. It's also the school's sole Rose Bowl winner. The team played in an era before polls, but research shows the club has a legitimate claim to the 1915 national championship. Outscored opponents 204 to 10.
Coached by legendary Babe Hollingbery and anchored by two of the greatest linemen in college football history, Mel Hein and Turk Edwards, these Cougars put together a perfect 9-0 regular season, which included big wins over USC and UW. Played played Alabama in the Rose Bowl.
WSU's first Rose Bowl team since Hollingbery, the Mike Price-coached unit opened the year with dramatic wins over UCLA and USC and then clinched the Pac-10 title in a nailbiter at Washington. Quaterback Ryan Leaf and the Fab Five receiving corps of Chris Jackson & Co. paced the record-setting offense while linemen Leon Bender and Dorian Boose led the stingy D. Finished 10-2, losing a conroversial Rose Bowl heartbreaker to national champion Michigan.
The Cougars' third 10-win team under Price, they climbed as high as No. 3 in the nation late in the season. An o - vertime win over Carson Palmer and USC proved the difference maker in getting WSU to another Rose Bowl. Quarterback Jason Gesser, a top 10 finisher for the Heisman Trophy, and All-American lineman Derrick Roche starred on offense, while the D was anchored by All-Americans Rien Long and Marcus Trufant.
In Bill Doba's inaaugural year as head coach, the Cougars put together their third consecutive 10-win season, capped by a thunderous upset of Texas in the Holiday Bowl. Led by a tenacious defense featuring Will Derting, Erik Coleman and D.D. Acholonu, they won six straight after a heartbreaker at Notre Dame.
BOTTOM LINE, THESE five contenders make for a showdown of the ages.
"This was more challenging than I imagined," said CF.C managing editor John Witter, who was part of the expert panel. "It's tough to compare teams from different eras because the game has changed so much. You also want to make sure you're not dismissing the older teams because your mind is so full of the techni-color moments of the last 25 or 30 years.
"By the same token, you have to guard against the possibility you're canonizing the older teams because of all the lore surrounding them --- think about the 1930 team, for instance. Hollingbery, the head coach, is in the College Hall of Fame and its two biggest stars (Hein and Edwards) are in the College and Pro Football halls of fame."
McQuarrie's film runs close to four hours. He'll count down to the top 15 team of all time with profiles on each, starting with No. 15 and concluding at film's end with No. 1.
Mike Monahan, a Cougar defensive back and punter in the late 60s and early 70s, knows McQuarrie's work well. The two collaborated last year on a video salute to WSU's 1965 Cardiac Kids (a team, by the way, that is rated among the 15 greatest in school history).
"I've seen several segments of 'Legends of the Palouse,' and all I can say is that it'll give you goosebumps," Monohan said. "This idea of ranking the top 15 teams in history is a fun twist. For that reason alone, I can hardly wait for the movie to come out."
The three-set DVD -- which will be sold in three phases starting next month -- contains bonus features, including an interview with McQuarrie and Cougar-related music videos. To watch clips and to pre-order a copy, click to LegendsOfThePalouse.com. Sneak preview events are planned for Spokane, Seattle, Tri-Cities and Portland and will soon be posted on the web-site, LegendsOfThePalouse.com.
The silver screen isn't the only place where the glory of the Cougars will be featured this fall. A fascinating new book about the life and times of Lone Star Dietz is hot off the presses. The author, Tom Benjey, will be holding a series of talks about the legendary Cougar coach throughout the state of Washington from Sept. 5-11. The book is called Keep A Goin'.
His schedule is as follows:
10 a.m. - September 5, WSU Spokane's Bookie
7 p.m. - September 7, Book and Game, 38 E Main, Walla Walla
3 p.m. - September 8, The Bookie, Too!, in Pullman
10 a.m. - September 9, The Bookie in Pullman
4 p.m. - September 10, Elliott Bay Book Company, Pioneer Square, Seattle

subset: commoncrawl


text:
Danish smart-metering specialist Kamstrup claims to have grown its share of the global market in 2013 while reporting an increase in sales.
The company did not reveal details of its market share but said its revenues grew by 3% last year, to €173 million ($238 million), with earnings after tax coming in at €20 million.
Kamstrup (Skanderborg, Denmark) described market conditions as "competitive and stagnant" but said its financial position remained "advantageous".
That was despite an increase in R&D investments between 2012 and 2013.
Indeed, the company has received a credit rating of AAA for the third year in a row and says its equity of €56 million will allow it to continue investing in the market, including spending on product development and production equipment.
Kamstrup actually attributes its positive performance in 2013 to its track record of investing.
"Our efforts in product development have lead to a number of successful product launches and this is evident in our annual results," said Henrik Rom, Kamstrup's chief financial officer. "Furthermore, we have strengthened our competitiveness through upgraded product functionality and streamlined production costs."
Kamstrup says more than 80% of its sales are now generated outside Denmark, and international growth spurred the company to open offices in the US, Chile and Austria in 2013.
It also expects to continue growing its share of a number of new markets in 2014, and says this will have a positive effect on sales.
"We do expect a growth in 2014 and a we have good reason to expect a higher profit too," said Rom.


text:
There are still some programs that have executable stack regions, which results in their being vulnerable to exploitation via stack memory. There are only a few very rare situations where executable stacks are actually desired, the rest are usually the result of lacking flags in assembly code or using nested functions (which are generally avoidable).
When the linker (ld) performs linking, it marks the stack as executable based on the lowest common demoninator. For example, if everything is marked non-executable except one .o file, the entire library would get marked for an executable stack. In the case of a shared library, this would pollute any program it was loaded into. (The assembler assumes that unmarked .S files need an executable stack, and mark them accordingly.)
If a user is running a PAE kernel or has other NX-memory protections, they lose the ability to protect that program's stack memory from execution, leaving it open to potential unknown future vulnerabilities that might try to execute shellcode from stack memory.
- found on the system, check an ELF binary: "readelf -lW $BIN | grep GNU_STACK" shows with "E" flag.
- found in a build, check a .o file: "readelf -SW $OBJ | grep GNU-stack" shows with "X" flag. (Or "scanelf -e $OBJ" shows an "X".)
Information: Gentoo write-up about exec stack handling: http://www.gentoo.org/proj/en/hardened/gnu-stack.xml
Potential Solutions:
- fix assembly source by adding flags to assembler:
GNU as:
#if defined(__linux__) && defined(__ELF__) .section .note.GNU-stack, "", %progbits #endif
YASM (be careful of builds that use yasm's "-f" to specific "elf64" or "elf32", which breaks the following test -- in that case just skip the ifidn/endif lines):
%ifidn __OUTPUT_FORMAT__,elf section .note.GNU-stack noalloc noexec nowrite progbits %endif
fix compiler's default when encountering unmarked assembly: -Wa,--noexecstack will change the behavior of compiler's asm-without-stack-markings defaults.
- rework code to avoid using nested functions.
- force markings into a safe state via "execstack -c $BINARY" during package build.
- fix assembly source by adding flags to assembler:
Main/Restricted Packages
- None known
- klibc (setjmp implementation)
- kexec-tools (statically linked against klibc)
mono (but only in the i386 debugger, it seems)
Nested Functions
Uses Nested Functions which compiler generates as trampolines on the stack. Not allowed by ISO C.
- grub
grub2 upstream bug (in progress upstream for 2.01 --cjwatson)
Unmarked Assembler
- None known
Shipped Precompiled Binaries
- None known
No Stack Section
- memtest86+ (is a boot-loaded ELF, not a big deal)
Fixed Lucid Main/Restricted
sl-modem-daemon (shipped precompiled binaries)
Fixed Karmic Main/Restricted Packages
zip (umarked asm)
bogl (nested function)
link-grammar (nested function)
nss (unmarked asm)
icon (unmarked asm)
john (unmarked asm)
openjdk-6 (unmarked asm)
xvidcore (unmarked asm)
mountall (nested functions)
fglrx-installer (shipped precompiled binaries)
nvidia (shipped precompiled binaries)
- nvidia-graphics-drivers-173
- nvidia-graphics-drivers-180
- nvidia-graphics-drivers-71
- nvidia-graphics-drivers-96
Fedora Patches for universe packages
SecurityTeam/Roadmap/ExecutableStacks (last edited 2013-01-21 13:50:05 by cjwatson)


text:
|Home > Music Genre > Corporate Music > Corporate Rock Piano > Track Summary >
Track Summary
Music Track Title: Limestone Rock (60sec)
Catalog ID: 509156 ISRC: US5UL1200142
Description: Delightful and jaunty piano piece, joined by xylophone and percussion and beatle style jangle 12 string riff. Heavy power guitars kick in alongside string ensemble. Settles down for a gentle outro - great for positive/uplifting commercial use, TV/Radio/Infomercial/Corporate Online Video etc..
Social Media Link: https://www.audiosparx.com/sa/archive/Corporate/Corporate-Rock-Piano-Music/Limestone-Rock-60sec/509156
Artist or Group: Marc Filmer
Keywords: Coldplay Charlie Brown Life in Technicolor II Mylo Xyloto X&Y Network TV or Radio Campaign piano driven tv commercial radio commercial tv ad radio ad campaign
Music Genre > Sub-genre
Corporate Music
Corporate Rock Piano Music
Extended Properties
Duration: 1:01 Tempo: Med Fast BPM: 130
Arrangement: Band / Ensemble
Instruments: Bass, Electric Guitar, Indigenous Percussion, Piano, Strings, Xylophone, Shaker
Vocal Mix: Instrumental
Moods: Bright, Confident, Delicate, Dreamy, Dynamic, Ecstatic, Energetic, Excited, Flowing, Happy, Hypnotic, Magical, Meditative, Motivational, Optimistic, Positive, Powerful, Pulsating, Rhythmic, Uplifting
Styles: 2000s (Y2K+), 2010s (MMX), Corporate, Indie, Infomercial, News / Energize, Radio Production, Soundscape, Sports / Olympics, TV Instrumental
Cross-Reference Genres:
Extended Keywords: Muse Starlight alt Indie Pop Jangle pop soundscape wall of sound mainstream British UK Beautiful Day With or Without You lush international huge global Talk Speed Of Sound Clocks Shiver Viva la Vida Paradise Every Teardrop Is a Waterfall infomercial sales marketing strategy success goal setting logo slogan brand identity brand awareness snow patrol self help personal development epic rock cheerful spark stimulant aim achievement ambition effort energy enterprise empowering Corporation businesses profits advertizing advertising theme organizational dollar loyalty radio commercial radio jingle corporate Enterprise business meetings podcast Self Help Personal Development online video website music upbeat motivation ambition inspiration action desire drive encouragement get up and go impulse incentive persuasion push stimulus suggestion catalyst activity radical stimulus reactant reactionary positive car commercial automotive hr recruitment Airline


text:
Advertising supplement
Restaurant Authority West Michigan's most comprehensive dining listings, over 400 local restaurants, in all new categories. Now in every issue!
Highly respected and objective dining reviews. For over 30 years, Grand Rapids Magazine has presented the
most prestigious annual dining awards in the industry.
Monthly "2-for-1" dining coupons for some of the finest restaurants in West Michigan.
Our readers are the most discriminating diners in the region.
Call (616) 459-4545 to subscribe or advertise. www.grmag.com
Advertising Supplement
contents 6
14 Tre Cugini
Peppino's Pizza
Rock Fire Grille
15 Uccello's Ristorante, Pizzeria & Sports Lounge
10 Spinnaker Restaurant and Lounge 11 The Grill at 1913 Room 12 Vitale's of Ada 13 Shiraz Grille
16 Bentham's 17 The Grille at Watermark 18 Reds on the River 19 Panera Bread 20 Louis Benton Steakhouse 21 Pearl Street Grill 22 Directory
Advertising Supplement
A Guide to Dining out
The joy of food The featured dining destinations in our annual Restaurant Guide offer a medley of tastes, textures and culinary flair. We enjoy preparing this Guide in the same manner each chef created the mouth-watering temptations provided within. We invite you to explore restaurants you've not yet visited as well as re-unite with friends at establishments you've come to call favorites.
istockphoto.com/Cardston; WillSelarep (opposite page)
by B r en da Co o k e | P h oto g r ap h y by J o h n n y Q u r i i n
Advertising supplement
"West Michigan restaurants inspire us to make dining a special occasion, rather than wait for a special occasion to inspire a meal out." — Lisa Jensen
Advertising supplement
six.one.six See directory in the back for location (616) 242-1448 | www.ilovethejw.com
RADIATING AN INVITING cosmopolitan vibe that infuses come-as-you-are comfort into big city cool, JW Marriott's signature restaurant six.one.six maintains a cutting-edge focus on freshness. "We're really very non-typical," said executive chef Andrew Voss, noting that historically, resAbove: summer garden salad. roasted and pickled taurants within corporate hotels beets. radish. Cultured butter. greens and herbs. Black olive "soil." Below: la Quercia speck wrapped quail. have earned perceptions of being early summer succotash. White bean puree. un-adventurous. "But people are Huitlacoche. Cilantro oil. starting to realize what we're all about." menus fresh, as well as us fresh as chefs." Well-rooted in Amway Hotel corp.'s camaraderie in the kitchen extends world-renowned standards of excellence, to patrons beyond six.one.six's upscale six.one.six's unique name underscores casual dining room and inviting outdoor its commitment to serving locally grown, Jdek (complete with fireplace, lounge top-quality fare, hand-chosen from re- sofas and heaters) to the chef Lab, an gional producers including trillium Ha- interactive culinary bar. Hosting up to ven Farms, Mudd Lake Farms and otto's 17 guests in counter seats that open to chicken to name a few. Voss, chef De the kitchen, this friendly setting encourcuisine Joel Wabeke and chef Lindsey ages conversation with the venue's culiVandentoorn also harvest a fresh variety narians as they prepare food and offer of heirloom vegetables and herbs from an amuse-bouche, complimentary bitethe JW's own bountiful urban garden sized appetizers chosen by the chef. overlooking the Grand River. "We incorporated the amuse-bouche "We pride ourselves on being sur- into our dining experience because we rounded by a very diverse culinary staff want guests to feel comfortable asking that's just as passionate as we are about us about the local farms we use, to ask high quality cuisine," Voss said. "shar- questions about their own gardens and ing a new concept with a member of our about menu items," Voss said. "People team who can not only execute our vi- enjoy themselves when they're learning sion but takes ownership of it keeps our — and we enjoy introducing them to so many amazing local farms and products that are right at their fingertips."
L O C AT E D I N T h E j w m A r r I OT T g r A N D r A p I D s 2 3 5 LO u I s sT r E E T N w grAND rApIDs mIChIgAN 49503 6 1 6 . 24 2 . 1 4 4 8
I LOv E 61 6 .CO m
Advertising supplement
Peppino's Pizza See directory in the back for location (616) 456 –8444 | www.peppinospizza.com
THOUGH FEW LOCAL restaurants are as steeped in tradition as Peppino's, which was established in 1976, Peppino's has also managed to establish itself as a fresh, urban hotspot. With full-service sit-down pizzeria and sports bar restaurants in downtown Grand Rapids and Allendale, and several takeout locations, Peppino's features third generation sicilian "house specialty" recipes that originate in the founder's family. specialty dishes include chicken spiedini, chicken Marsala, Peppino's Famous Lasagna, the taste of Italy sampler, hand-cut steaks and baby back ribs. chef Matthew sadowski is a 2003 graduate of the GRcc culinary school, and he joins Peppino's after seven successful years as chef at Watermark country club. At Peppino's, the marina sauce, pizza sauce and pizza dough are made fresh daily, in-house. "We grind and season our own sausage. We hand cut all of our steaks. We have fresh, local produce brought in daily," said coowner Kurt suidinski. Peppino's is anything but a stuffy, old fashioned Italian-style restaurant: their downtown location is the area's
largest sports lounge, featuring live music and 50 HDtVs. Located at the corner of Ionia and cherry, the downtown GR location is 10,000 square feet of relaxed sophistication, with high ceilings, a lounge area with leather seating and a fireplace. concrete bar tops, floors and bathroom sinks, stainless steel chairs and wood tables complete the upscale urban vibe. Diners may wish to stay in their A loaded hand-tossed original peppino's deluxe and booths, each outfitted our signature Black pan deep dish. with its own tV. the main bar or the bar on the Upper Deck are ideal become a hotspot for families that locations to peruse the 32 taps, which are going to arena events because we feature long-standing favorites and are kid friendly and affordable," reintriguing craft beers, the offerings marked suidinski. Peppino's is open for lunch, dinner from the full bar and the wine list. Peppino's is also the perfect choice and late night dining; takeout, delivery for in-house events, private parties or and curbside pickup are available. An catered affairs, and they are known extensive buffet is available at lunch. for their live entertainment. "We have
Advertising supplement
Rock Fire Grille See ad for restaurant location (616) 977-9900 | www.rockfi regrille.com
Coconut curry crusted Sashimi grade yellow fin tuna served with red pepper infused sticky rice, chili ginger seared vegetables and passion fruit pan sauce
ROCK FIRE GRILLE, one of Grand Rapids' enticing new restaurants celebrates their one-year anniversary in september. Located on east Paris just a half mile south of cascade Road, this destination offers patrons a deliciously tempting menu in a comfortably relaxed environment. Rock Fire Grille is open for lunch and dinner and has a lively happy hour with specials every day of the week. Unwind with one of the daily drink specials while getting acquainted with their cheery staff and then get ready for a fabulous meal at Rock Fire Grille. the superb food is due to executive chef Dan niles and his talented staff. together, this team creates seasonal menus throughout the year, giving a fresh twist to the specialties they're known for —
steaks, seafood, pasta and wood-fired pizza. Featured entrees bring the regulars back for something different, such as their grilled chicken stuffed with serrano ham and gruyere, then basted with a tangy honey Dijon glaze served over roasted corn and black bean risotto cake topped with apricot chutney. seafood can get delightfully dressed up at Rock Fire Grille too, with coconut curried tuna, a filet of coconut curry crusted sashimi grade yellow fin tuna served with red pepper infused sticky rice, chili ginger seared vegetables and passion fruit pan sauce. or Blackened Grouper, a cajun dusted grouper pan seared and oven roasted, served with mango beure blanc and granny smith apple-sweet potato hash. Depending on the occasion, Rock Fire Grille is the ideal spot for private meetings and parties. semi secluded dining areas are available for small groups when some privacy is desired, and for special events Rock Fire Grille's event manager will help you create the perfect setting in their banquet center for bridal showers, anniversary parties or corporate events. there's always something happening at Rock Fire Grille!
Advertising supplement
Leo's See ad for restaurant location (616) 454-6700 | www.leosrestaurant.com
FINE DINING FOR EVERY DAY is Leo's hallmark. this year, downtown GR's much lauded and loved seafood destination celebrates its sixth anniversary — and the distinction of winning Grand Rapids Magazine's "Restaurant of the Year" three years now — with gratitude for its ever-growing base of loyal guests. that the venue consistently earns applause from the readers of Grand Rapids Magazine — from Best seafood Restaurant and Best Bartender, to Best chef and Best Downtown Restaurant — makes it official: Leo's has stolen the hearts of the local clientele. But it's not good food alone that makes Leo's such a great restaurant. It's also the staff's commitment to total guest satisfaction. owners Leo and Amy Beil understand the importance of considering every aspect that influences the dining experience, from a spacious dining area to bathrooms with plenty of privacy. "success rests on a foundation of unflinching quality, honest value and attentive service," says Leo Beil. Leo's offers dishes that are made from scratch and cooked by staff ad-
hering to tested recipes: From sauces to soups, bread to desserts, everything is made on site. While the menu boasts a wide variety of only the freshest, never frozen, seafood, those whose tastes incline towards meat, poultry or pasta will find plenty to tempt them, too. But the special-occasion cuisine, ambience and service don't mean prices out of reach for daily dining. Leo's offers a variety of entree selections unA classic dish from spain which combines rice, der $20. It's also ideal as a lunch vegetables, sausage,poultry, fish & shellfish simmered together with saffron. Ours features a risotto base destination, with a tempting with sauteed mushrooms, onions, bacon, garlic, range of salads and sandwiches broccoli, baby carrots, green beans, red & green to complement the mix of enpeppers, italian sausage, chicken, littleneck trees that are available both at clams, mussels and salmon. lunch and dinner. some guests even choose to compose their meal enA well-trained, attentive staff that tirely of Leo's delicious appetizers. gives gracious service; elegant, yet no matter what time of day or warm and comfortable ambience; and night, the restaurant's spacious bar, el- a creative menu that's based on the egant décor and big city views make for highest standards of quality and taste: a comfortable environment. the wine All of them combine to make Leo's the list is diverse, and the acoustics, table everyday downtown destination for placement and flow of design ensure fine dining. It's no wonder Leo's has that private conversations remain pri- developed such a loyal following. vate.
"Restaurant of the Year"
Grand Rapids Magazine 2006, 2007 & 2009 "Dining Awards"
"Best Seafood Restaurant"
Grand Rapids Magazine 2006, 2007, 2008, 2009 "Readers Poll"
Leo's invites you to a one-of-a-kind dining experience!
"A great place to take out of town guests. Ambiance and atmosphere is great for business and a date – and everything in between." – Grand Rapids Magazine
60 Ottawa NW | Downtown Grand Rapids 454.6700 | www.leosrestaurant.com 9
Advertising supplement
Spinnaker Restaurant and Lounge See ad for restaurant location (616) 957-1111 | www.thespinnakergr.com
Sunday Brunch Buffet 10:00 am - 2:00 pm
Fresh seafood from the Atlantic, Pacific, Gulf Coast and Great Lakes. Private dining areas featuring our popular Captain's Table and the Cove. Breakfast, lunch and dinner served daily.
Spinnaker Lounge, separate from the restaurant, offers a full menu for all meals. Banquet facilities available for up to 300 guests — call our catering professionals to discuss your next special event. Special sleeping room packages available.
4747 28th Street at Patterson 616.957.1111 www.thespinnakergr.com www.grandrapids.hilton.com 10
WITH A HISTORY now spanning three decades, spinnaker Restaurant — harbored within the 28th street-based Hilton Hotel — has established itself as the place to sail into for memorable dining experiences and unsurpassed seafood. Putting an eco-friendly emphasis on the use of sustainable fish, executive chef Michael Peacock and his skilled culinary team create imaginative daily specials prepared only with the freshest catches flown in daily from the Atlantic and Pacific oceans and from the Great Lakes. House specialties include cedar Plank Wild Alaskan salmon brushed with mango bourbon BBQ sauce, Alaskan King crab, Maryland crab cakes and Red snapper soup. For landlubbers, spinnaker also serves a savory new York strip, tender Filet Mignon, or GR's finest "cowboy steak." selections may be ordered oscar, sardi, or Black & Blue style, and complemented with spinnaker's well-rounded global wine list and
full-service bar. new additions to the fare in the last year include a Friday night buffet: endless snow crab clusters, and a saturday night buffet: Prime Rib and Pasta. In May 2010, they began a Fresh carved Market Lunch Buffet, which runs Monday through Friday from 11 a.m. to 1 p.m. And, Grand Rapids Magazine readers have repeatedly lauded spinnaker as the "Best of the Best" when it comes to sunday Brunch: savor this extensive spread, which features cooked-to-order omelets, five hot dinner entrees, carved roast beef, smoked salmon, eggs benedict, fresh waffles, cheese rolls, a full salad bar and more. With recent updates to their look and décor, spinnaker's casual yet elegant atmosphere is ideal for hosting special events. the adjacent spinnaker Lounge offers cozy booths, leather couches and a relaxing fireplace, and sports fans will revel in the multiple flat screen tVs. Blackened Walleye with Roasted Corn Salsa.
Advertising supplement
The Grill at 1913 Room See ad for restaurant location 616-774-2000 | www.Amwaygrand.com
Left: prime Filet of Beef tenderloin with a pistachio Crust and stilton Cream. Below: grilled Berkshire pork Chop with sweet potatoes and Apple-Cherry Chutney the side dish visible in the background is slow roasted roma tomatoes with thyme and garlic
FOR 25 YEARS, the Grill at 1913 Room has delighted downtown diners and Amway Grand Hotel guests with top-notch food offered in a relaxed atmosphere. overlooking Monroe Avenue in the heart of downtown Grand Rapids, patrons may come for the fresh urban vibe, but they stay for the food. the Grill at 1913 Room is a steak house that specializes in Prime Grade Beef and jet fresh seafood. chef christian Madsen, who is the chef de cuisine of the Five Diamond Award winning restaurant the 1913 Room, also oversees the Grill. Under Madsen's experienced eye, the Grill at 1913 serves only the finest cuts of beef, lamb, veal and pork. Guests at the Grill can complete their meals with a selection from the excellent
wine list. If oenophiles aren't ready to commit to an entire bottle of wine, or they'd like to sample a few different styles, they will certainly appreciate the 30 glass pours available. A full bar with a specialty cocktail menu is also on offer. From the first bite to the last sip, it's all served in a comfortable and inviting setting. A huge draw for those looking for the perfect lunch spot downtown, a luncheon buffet features an array of salads, breads, soups, and roast beef and poultry carved to order. the restaurant also features pasta and stir-fry stations with fresh vegetables, meats or seafood and unique sauces. the lunch buffet is offered from 11:30 am until 2 pm, Monday through Friday. For lunch or dinner, the Grill at 1913 has complimentary valet or self-parking available.
Take a stroll over to the best steakhouse in the city—for lunch. The Grill at 1913 offers an amazing luncheon buffet spread with its array of salads, breads, soups, and roast beef and poultry carved to order. Not to mention pasta and stir-fry stations with fresh vegetables, meats or seafood, and unique sauces. Stop in for lunch today and leave exquisitely satisfied.
Grand rapids, MichiGan aMwayGrand.coM 616.774.2000
Advertising supplement
Vitale's of Ada See ad for restaurant location (616) 616-5401 | www.vitalesada.com
Above: grilled Blue prawns, angel hair aglio olio. Below: Cornmeal-crusted whitefish, oven-dried tomatoes, green beans, roasted potatoes, sage brown butter.
Open 7 Days 400 Ada Dr. SE (in the Thornapple Village) www.vitalesada.com 676-5400 12
AT VITALE'S OF ADA, the longstanding tradition of providing West Michiganians with the very best of Italy's multiregional cuisine extends well beyond the tempting menu. of course, there are the generous portions of Italian food, made from scratch and from secret sicilian family recipes. Yet the warm hospitality and social connectivity that can only be experienced around the table is another unmistakable facet of Vitale's of Ada. owners Angela and Joe Polizzi and their accomplished staff have truly made this Vitale's location a retreat from the ordinary. From traditional entrées with signature sauces to delectable desserts, they carry on the Vitale family's reputation for legendary food and service, all while making you feel like part of their own extended family. no culinary detail is overlooked, from Vitale's own made-on-site mozzarella and sausage, to the inspired, imaginative weekly specials and desserts. From fresh seafood to fois gras to créme bru-
lee, Vitale's guests look forward to the imaginative weekly offerings. open seven days a week, Vitale's of Ada offers a generous lunch buffet that is a staple for area business people. they also offer take-out, pick-up and full service drop-off catering. And, we'd be remiss not to mention that Grand Rapids Magazine's voters named Vitale's "Best Pizza" six years in a row. Whether it's a glass of wine with dinner or a beer while watching the game on multiple large tV screens, the full bar and daily happy hour are sure to please. In fact, the casual, comfy bar, which is a replica of Ada's covered bridge, is almost a reason in itself to visit. the restaurant itself is smartly designed in the trattoria style of modern-day Italy, with a homey, welcoming atmosphere. It's where the old World meets the new. certainly Ada's best-kept secret, Vitale's of Ada is a must-see and a musttaste!
Advertising supplement
Shiraz Grille See ad for restaurant location (616) 949-7447 | www.shirazgrille.com
TUCKED AWAY ON the northwest corner of Breton and 28th street, one mile west of Woodland Mall, shiraz Grille is a jewel of a restaurant ready to greet guests with its authentic Persian décor, warm, classy ambiance and relaxed lighting, all awash with a selection of Persian music that crosses all language boundaries with its expression. shiraz Grille offers fine Persian dining with selections that include gourmet kabobs, a variety of Persian rice dishes and khoreshes (delicate stews/sauces), as well as vegetarian or vegan entrees. While each one of shiraz's offerings is unique, their lamb shank entrée remains a diner favorite. owner/chef Ali Ghebleh
Fine Persian Cuisine
works along with his lead chef Mccoy, creating each entrée from scratch, using only the freshest of ingredients. After dinner, a Persian ice cream made by the owner and featuring rosewater and pistachio is the perfect temptation. Iranian-born owner/chef Ali Ghebleh achieved his MBA from central Michigan University and has since made his home here in West Michigan for the past 31 years. With a love of cooking for friends and family and hosting dining events, Ghebleh attended GRcc's culinary Institute to enhance his culinary knowledge prior to pursuing this endeavor. After four years of planning, he opened shiraz Grille in 2009. "through shiraz Grille, I feel that I am able to share with the guest not only the food from my home country, but the culture, history and customs as well," said Ghebleh. While the food is certainly transporting, patrons are also immersed in the culture of the Middle east thanks to belly dance performances and regular live violin and guitar music. In addition to the truly authentic Persian cuisine, diners also get an "educational" experience regarding the culture and traditional foods.
Corporate and private lunch meetings welcome. Open fire-grilled kabobs Unique variety of rice and vegetarian dishes
Refined gourmet stews
Full bar with unique martinis and a large wine selection
"Where you will find cultural richness intertwined with small-town ambiance."
OPEN TUESDAY - SUNDAY 4 TO 10 PM. CLOSED MONDAY OPEN FOR LUNCH AFTER LABOR DAY Left: saffron/lemon marinated Cornish hen and tenderloin kabob with flat bread, cheese, herbs/ vegetables and persian rice. Above: persian tea with pistachio Baklava and Ali's famous saffron ice cream.
2739 BRETON ROAD SE ~ GRAND RAPIDS, MI 49546 ~ Phone (616) 949-7447 For full menu & upcoming events visit
www.shirazgrille.com 13
Advertising supplement
Tre Cugini See ad for restaurant location (616) 454-0000 | www.trecugini.com
TRE CUGINI STANDS ready to educate the palates of those willing to discover the true nature of fine Italian cuisine. owner Adriano Moscatelli and chef Joe Frizzell pride themselves on tre cugini's made-from-scratch menu that stretches from the soups, stocks and sauces to the breads, pastas and desserts.
peppercorn crusted Chilean sea bass served with a watercress salad and finished with chive oil.
tre cugini's pesce (seafood) selections include a variety of succulent fresh fish dishes such as sautéed chilean sea bass with tomato, olives and fresh herbs finished with white wine, and grilled mixed seafood skewer with jumbo shrimp, salmon, sea scallops and swordfish House made crepes filled with amaretto mousse and brushed with lemon olive garnished with a raspberry sauce. oil. carne (meat) entrees are special, of a stylish Italian courtyard, and outwith dishes like pan-seared veal chop, standing service is delivered with the and pan-seared prime tenderloin filet strictest attention to detail. the adin gorgonzola cheese sauce. And, of jacent catering facility, La scala procourse, tre cugini offers primo pastas vides a distinctively unique venue for such as handmade potato dumplings celebrations and private parties from with mascarpone, gorgonzola, fon- 20 to 200. the well-appointed patio tina and parmesan cheeses, as well as offers front-row seats to Monroe cenextraordinary risotto selections and ter activities from warm spring days spectacular desserts. Across the board, through autumn. daily chef creations take advantage of Located on Monroe center street the freshest seasonal offerings. in the core of the city, tre cugini becktre cugini's full cocktail bar in- ons with an authentic, upscale Italian cludes an extensive wine list specializ- dining experience. Don't be the last ing in regional Italian wines chosen to one in town to discover this local Italenhance every meal. the restaurant's ian treasure. cozy, neo-rustic décor is reminiscent
Grand Rapids Magazine Dining Awards
Authentic Northern Italian Cuisine in the heart of the city!
Come experience our extensive choices beyond the ordinary 122 Monroe Center Street, NW | Grand Rapids, MI 49503 P 616-235-9339 | F 616-235-9449 | www.trecugini.com 14
Advertising supplement
Uccello's Ristorante, Pizzeria & Sports Lounge See ad for restaurant locations (616) 954-2002 | w ww.ucellos.com
UCCELLO'S RISTORANTE IS well known to enthusiasts of all types. First, there are those who enjoy the taste of pasta imported directly from Italy and served with homemade sauces whose recipes date back for generations. second, there are the sports fans who revel in cheering for their teams on the HD big screens while eating some of the city's finest pizza and appetizers. Grand Rapids Magazine readers have often recognized Uccello's for having the Best Happy Hour and Best sports Bar, and one of the top three Best Pizzas in town. All of its grilled salmon with artichoke compote. pizzas are handmade, from the thick crusts to toppings both traditional and unique, like Uccello's sig- lounge, where there are also pool tables, video games and large bar and cocktail nature Pizza. In addition to homemade specialty areas with high-top tables. Another section of the restaurant is pastas and authentic Italian entrées like stuffed chicken scallopine and Bruchet- the perfect place for relaxing family dinta Grilled chicken, Uccello's offers ners. With live music on the patios durAmerican cuisine. their baby back ribs, ing the summer at the Grand Rapids and steaks, seafood, thick and juicy burgers, caledonia locations, Uccello's patios are refreshing entrée salads, unique wraps, a famous gathering spot for after-work wet burritos and oven-baked submarine and weekend socializing, and their bansandwiches are not to be overlooked. All quet rooms are perfect for rehearsal dinmenu items are made from scratch by a ners, parties, and business meetings. open in their Grand Rapids locatalented culinary crew with eyes — and tions since 1996 and in standale and taste buds — for detail. For patrons craving the best sporting caledonia since 2005, Uccello's is proud action available, Uccello's is clearly far to be family owned and operated and to more than your average sports bar. each feature family recipes passed down from location has six to eight HD big screen generation to generation. "We always strive to give our guests tVs, flat screen tVs located throughout the bar and the dining room, and every more than they would normally expect," seat has a great view for watching your noted owner Faro Uccello, "and to proteam in the big game. there are also 22 vide people with the opportunity to enbeers on tap, featuring Michigan mi- joy great food and the service to match. crobrews, and an impressive wine list. top quality should never be compro Hands-on activities like ntn trivia, mised in any area." texas Hold 'em, Keno and free wireless Internet keep diners busy in the sports 15
Advertising supplement
Bentham's See ad for restaurant location (616) 774-2000 | www.amwaygrand.com
I With casual ambience and attentive service, Bentham's is the right place for hearty, savory meals.
616 . 77 4. 2000 L o c a t e d i n t h e l o b by l eve l of the glass tower in the Amway Grand Plaza Hotel A m wAy G r A n d . c o m
INFUSED WITH NATURAL LIGHT by day, decadent with ambience by night from its prime location on the Grand River overlooking the Public Museum, come-as-you-are Bentham's has been Amway Grand Plaza Hotel's signature go-to dining destination no matter the occasion for more than two decades. "As the hotel's full-service restaurant, serving breakfast, lunch and dinner along with in-room dining 365 days a year, Bentham's is our chameleon," said Assistant Food and Beverage Director Andrew Bowen of the relaxed, American bistro-style venue. "executive chef Mike Abram — who formerly ran the 1913 Room's kitchen — has a long history with the hotel, and understands the fundamentals of what people in this area are looking for on the menu. His specialty is variety that's in keeping with Amway Grand Plaza's high standards, and it appeals to a broad-based clientele." From hotel guests hungry for a good breakfast, the noon business crowd and families, to formally attired symphonygoers, Van Andel Arena patrons and city residents seeking a great, affordable meal, Bentham's earns applause in the hotel's Glass tower. Lighter fare ranges from crisp salads and flavorful soups to artichokestuffed spinach ravioli and pan-seared seafood cakes with mango chutney and basil chive oil. sandwich lovers can opt for favorites like
Above: grilled bistro steak with borsin mushroom cream sauce, avocado whipped potato and broccolini. Below: modern Cobb salad. romaine lettuce, cherrywood smoked ham, applewood smoked bacon, tomatoes, turkey breast, croutons, maytag Blue cheese, avocado and an egglands Best egg.
grilled Portobello, baked focaccia and all-American burgers. Bentham's signature entrées include beef tenderloin tips, grilled Atlantic salmon, pretzel-crusted Great Lakes walleye and roasted chicken breast to please an array of palettes. Indulge in a sumptuous dessert afterward: Amway Grand Plaza's sweet creations may only be topped by Bentham's even sweeter, attentive service.
Advertising supplement
The Grille at Watermark See ad for restaurant location (616) 949-0570 | www.watermarkcc.com
grilled mahi mahi served with an oven roasted cannellini bean, red onion with wilted spinach and tomato salad drizzled with roasted shallot tomato vinaigrette.
NESTLED WITHIN Watermark country club's scenic and relaxed surroundings, the Grille at Watermark consistently wins Grand Rapids Magazine Dining Award recognition — something frequent guests will largely attribute to the talent and direction of executive chef eric chaitin, his gifted culinary team, and the memorable casual dining experience this dedicated staff is proud to provide. the gracious venue's smartly decorated, beautifully lit dining room — anchored by a massive fireplace that separates the Grille into inviting spaces framed with warm wood — has recently been remodeled, featuring a new member's lounge and relocated, expanded bar. More intimate rooms in this open-tothe-public restaurant also allow patrons a quieter retreat in which to enjoy great food and service that feels "members only." And, Watermark's outdoor patio is one of the region's largest, offering guests tranquil, meticulously landscaped
golf course views. chef eric always looks forward to having you try his latest seasonal menu, on which he's continuously working. the Grille's very accommodating, all-purpose fare focuses on innovative, American eclectic cuisine that provides diners with the best the market has to offer, whether that be copper River salmon direct from Alaska, chicago cut prime beef or a Michigan cherry vinaigrette. Available throughout the day in both the dining room and lounge, the Grille's menu ranges from a casual selection of small plates and specialty wood-fired pizzas to elegant dishes. special dining requests are readily obliged, demonstrating the staff's commitment to exceed expectations. Guests also enjoy an ample assortment of wines, spirits and inhouse made desserts. Beyond Watermark, chaitin is developing cuisine for the Fire Rock Grille, a new venue opening April 2010 at stoneWater country club under the Watermark Properties umbrella. While this restaurant currently undergoes construction, along with a new banquet facility, chaitin looks forward to bringing Fire Rock the same casual and award-wining small plates, innovative tableside cooking and wood-fired pizzas, as well as a variety of fresh seafood at surprisingly affordable prices. Watch for its opening in early 2010.
s u o i c i l e D 3 W at e r m a r k P r o P e rt i e s P r e s e n t s
Watermark Properties provides three delicious dining options in the Grand Rapids area. Relax in a casual bistro-style restaurant, bar or dine outside on one of our patios while enjoying affordable, fresh, award-winning cuisine. Dine with family or friends and take in the beautiful golf course views.
5500 Cascade Rd., Grand Rapids, MI 49546 616.949.0570 | www.watermarkcc.com
7177 Kalamazoo Ave., Caledonia, MI 49316 616.656.9898 | www.stonewatercc.com
624 Port Sheldon Rd., Grandville, MI 49418 616.457.1100 | www.sunnybrookcc.com
Open to the Public! 17
Advertising supplement
Michigan's #1 Outdoor Dining is calling you …
Reds on the River See ad for restaurant location (616) 863.8181 | www.reds-live.com
PERCHED ON THE BANKS of the Rogue River in downtown Rockford, Reds is a relative new comer to the dining scene, but make no mistake, it's no rookie. Winner of GR Magazine's 2007 Best new Restaurant and 2008 and 2009 Fine Dining Awards, Reds' exceptional food, service and ambience fuse to create a dining experience like no other. executive chef Glenn Forgie and his team put their hearts and souls into the place, making sure that Michigan's #1 outdoor dining venue (awarded by opentable.com) goes above and beyond its picturesque location. Reds is known for its aged, handcut steaks, prepared on an 1800-degree broiler and served sizzling at the table. other chef classics include freshly prepared pan-seared scallops, roasted rack of lamb, pork tenderloin, eight-layer lasagna, jambalaya, and fish flown-in daily, including the ever popular halibut and, tuna, and salmon. Gourmet salads, creative appetizers and sharable small plates, along with delectable desserts and an extensive wine list keep fans coming back.
green peppercorn Crusted salmon with gruyere potato gratin with wilted greens and a fresh tomato and basil relish.
Manager Paul Goebel notes: "Reds has something for everyone — a fun, expansive deck over the Rogue River to kick back and relax … our expanded bar for burgers, beers, and happy hour … and a true scratch kitchen for lunch, dinner, cooking/wine school, or private business meetings or parties."
8 E. Bridge Street Downtown Rockford
616.863.8181 www.reds-live.com
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pan seared Alaskan Halibut with mashed sweet potatoes, wilted greens and a smoked tomato and bay shrimp cream sauce.
Advertising supplement
Panera Bread See directory in the back for locations www.panerabread.com
THIS IS AN invitation… Panera Bread invites you in to smell freshly baked artisan breads, indulge your appetite, and make yourself comfortable. It's an invitation to come enjoy handcrafted loaves of bread, made with care from fresh dough and pulled straight from the oven this morning; to try inventive hot and cold sandwiches or hearty soups that warm you from the inside out — any time of day — to savor hand-tossed salads with preservative-and-antibiotic-free, all-natural chicken; to feel good about kids' meals created with select organic and allnatural ingredients and a menu that offers 0 grams of trans fat … But it's not just an invitation to eat. It extends beyond the fresh and flavorful food. You are invited to come in and unwind — at a spacious booth with a group of friends, in a big leather armchair by a toasty fireplace, or at a table where you can work with soft lighting and free Wi-Fi. this is an invitation to linger as long as you like — with your coworkers for lunch, your family for dinner, or all by yourself any time of the day. Grand Rapids' seven Panera Bread locations of-
panera Bread offers several varieties of fresh baked bread made daily every morning.
communities, including its Holland and Grand Haven sites, donating unsold baked goods to local hunger relief efforts. Its passion for giving diners better choices for honest, real food in welcoming surroundings is never-ending. Accept this invitation and see for yourself. no RsVP required.
fer all of this and more, including Via Panera catering services that provide fresh-baked bagels and pastries in the morning and unique, delicious salads and savory sandwiches at lunch, making it the perfect choice for your next meeting. Panera Bread supports its local
Slip into somewhere more comfortable
6080 28th Street Se (616) 949-1200
3150 alpine ave. (616) 647-3500
GaineS TownShiP
1669 Marketplace dr. (616) 656-9300
32 44th Street Sw (616) 667-4800
KnaPP'S Corner
2044 Celebration ave. (616) 363-9100
3770 28th Street Se (616) 957-1100
3700 rivertown Pkwy. (616) 532-2900
Advertising supplement
Louis Benton Steakhouse See ad for restaurant location (616) 45-GRILL | www.LouisBenton.com
OVER THE LAST seven years, Louis Benton steakhouse has made a name for itself in Grand Rapids by specializing in mouth-watering steaks, while also offering excellent seafood. the superior dining experience they offer has garnered them not only a Best steaks award from Grand Rapids Magazine readers, but also an Award of excellence from Wine spectator magazine. Louis Benton steakhouse provides complimentary valet parking as just one of the many enticements that sets this casual fine dining restaurant apart. not content to simply rely on their past achievements, Louis Benton steakhouse continues to seek out ways to make the experience beyond compare for each guest. to that end, they recently added a new bar in the dining room and a new banquet room, for a total of three private rooms in the restaurant. However, it's definitely the delectable creations from executive chef Joseph Rivera that keep patrons coming back again and again. Flash Fried calamari, surf & turf crostini and thai Rock shrimp just begin to set the stage for a superior
dining experience. the award-winning menu offers many American classics, including Midwestern grain-fed Filet Mignon and all-natural new York strip steak. shellfish and seafood hand-picked daily represent only the best of the ocean's splendor. signature plates include Herb Roasted Prime Rib, Prosciutto Wrapped Pork tenderloin, crab crusted Walleye, and many surfn-turf combinations. signature libations and mouth-watering desserts make dining at Louis porterhouse with grilled asparagus and truffle whipped Benton habitual. the respotatoes. taurant is perhaps best loved, however, for its steaks seasoned to as many as 350 guests, the diverse and eloquently appointed dining room with Louis Benton's signature spice. For special occasions, Louis Benton ensures the success of any event. Louis Benton is open for lunch will astonish the most discerning guest. "our private rooms are excellent for tuesday through Friday from 11:30 meetings, events, receptions and cel- a.m. to 4 p.m., and for dinner tuesday ebrations, and we are well known for through saturday from 5 p.m. until 10 our rehearsal dinners," shared Gener- p.m. al Manager Lewis Williams. catering
See What's Sizzling! Buy One Entrée Get One Free $25 maximum value. Not valid with any other offer or coupon. Limit one coupon per two guests. Excludes Holidays & the month of December. 20% gratuity added prior to discount. No split plates.
Downtown Grand Rapids • 616.454.7455 FREE VALET PARKING • www.LouisBenton.com 20
Advertising supplement
Pearl Street Grill See ad for restaurant location (616) 235-1342 | www.holidayinn.com
THE LAST SEVERAL YEARS have brought many exciting changes to downtown Grand Rapids, including the introduction of the new Pearl street Grill. this downtown destination is located within the Holiday Inn, in the building that was once the Days Hotel. Just as the building underwent many significant renovations over the past years, the hotel's restaurant enjoyed a major overhaul, contributing to the fresh, new vibe now found at Pearl street Grill. Upgrades to the building are only the beginning of what's new at this restaurant. there is also an entirely new menu, a new culinary team led by chef James eddy and a staff that's received training to represent the highest standards of service. complimentary parking makes it easy to access Pearl street Grill, and the menu ensures that patrons will enjoy the trip, and return again soon. the new Pearl street Grill now focuses on offering great, comfort classic cuisine at reasonable prices. specialties include a classic prime rib, a new 6 oz. "Manhattan" steak that is the center cut of a nY strip, incredible fish, classic house-
made meatloaf, chicken dish options, vegetarian meals and of course, great burgers. Lunch offerings feature seasonal salads, classic sandwiches and homemade soups are available any time. Meals may be accompanied with selections from the full bar, including Michigan wines and West Michigan-microbrewed beer, both wine and beer flights are available in the lounge. In addition to appealing fare and a comfortable, welcoming atmosphere, Pearl street Grill is unique in its commitsweet michigan apples and cranberries stuffed in a boneless pork chop and pan seared in olive oil. ment to sustainability. Plastic, metal and glass items are all recycled daily, and any guests and the planet. the Pearl street Grill is much more food scraps or waste in the kitchen are composted. From major undertakings than a run-of-the-mill hotel restaurant. like sending out the deep fryer oil to be It is refreshed and redesigned to meet made into biodiesel, to details like linen the needs not only of hotel guests, but napkins instead of disposables, this is also to please the palates of diners from one restaurant that honors both their throughout West Michigan.
Buy one get one free. good for one free lunch or dinner entrée with the purchase of a second entrée of equal or greater value. Dine in only.
Change is here. 310 Pearl St. NW | Grand Rapids 616-235-1342 | www.holidayinn.com/grandrapidsdt
• Coupon is not valid on holidays. • Not valid on groups of 8 or more, or on banquet functions. • Not valid with any other discount promotions or coupon offers. • An 18% gratuity will be added to your check based upon total value of your check prior to the free entrée discounted. • Complimentary parking when dining in restaurant. • Offer expires November 30th, 2010
Advertising supplement
Restaurant Directory DoWntoWn Bentham's Amway grand plaza Hotel 187 monroe Ave. grand rapids (616) 774-2000 www.amwaygrand.com The Grill at 1913 Room Amway grand plaza Hotel 187 monroe Ave. grand rapids (616) 774-2000 www.amwaygrand.com Leo's 60 Ottawa Ave. grand rapids (616) 454-6700 www.leosrestaurant.com
Louis Benton Steakhouse 77 monroe Center st. grand rapids (616) 454-7455 www.louisbenton.com
Tre Cugini 122 monroe Center st. grand rapids (616) 235-9339 www.trecugini.com
Peppino's Downtown Grille & Pizzeria Sports Lounge 130 ionia grand rapids (616) 456-8444 www.peppinospizza.com
Pearl Street Grill at Holiday Inn 310 pearl st., nW grand rapids (616) 235-1342 www.holidayinn.com six.one.six JW marriott 235 louis st. grand rapids (616) 242-1448 www.jwgr.com
Panera 3150 Alpine Ave. nW grand rapids (616) 647-3500 www.panerabread.com
The Grille at Watermark Watermark Country Club 5500 Cascade road se grand rapids (616) 949-0570 www.watermarkcc.com
soUtHWest Panera Bread 32 44th street sW grandville (616) 667-4800
Uccello's Ristorante Pizzeria and Sports Lounge 4787 lake michigan drive nW Walker (616) 735-5520 www.uccellos.com
3700 rivertown pkwy. sW grandville (616) 532-2900 www.panerabread.com
Vitale's of Ada 400 Ada drive se Ada (616) 676-5401 www.vitalesada.com
Panera Bread 6080 28th street se Cascade (616) 949-1200 1669 marketplace drive gaines twp. (616) 656-9300 3770 28th street se Kentwood (616) 957-1100 www.panerabread.com Rock Fire Grille 1144 e. paris Ave., se grand rapids (616) 971-9900 www.rockfiregrille.com Spinnaker Restaurant Hilton inn 4747 28th street se grand rapids (616) 957-1111 www.thespinnakergr.com Shiraz 2739 Breton rd., se grand rapids (616) 949-7447 www.shirazgrille.com
cALeDonIA Uccello's Ristorante Pizzeria and Sports Lounge 8256 Broadmoor Ave. se Caledonia (616) 891-1100 www.uccellos.com
HoLLAnD Panera Bread 3067 W. shore drive Holland (616) 738-2400 www.panerabread.com
RocKFoRD Red's on the River 8 east Bridge st. rockford (616) 863-8181 www.reds-live.com
Uccello's Ristorante Pizzeria and Sports Lounge 2630 east Beltine Ave. se grand rapids (616) 954-2002 www.uccellos.com
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The New 2010 RX 350 - Also available as a Hybrid
The New 2010 ES 350
2550 28th Street SE


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Off To The Big Apple
Dear Sugar
Next fall, I will be moving to New York City to attend college. Even though I would love to be able to take all of my clothes with me, I've heard that the dorm rooms were small and the closet space was almost non existant. Could you suggest some key items that will help me survive the big apple while still being stylish? College Bound Beatrice
To see DEARSUGAR's answer
Dear College Bound Beatrice
What an exciting journey you are about to begin. You are correct, dorm rooms in general are very small and the closets are unfortunately extremely small. New York has four seasons, you should plan to pack by season and swap out your wardrobe when the weather changes.
Since coats take up a lot of room, invest in an adhesive coat rack to hang on the outside of your door. Crates or plastic containers are also great for storing big sweaters or shoes underneath your bed. The Container Store sells hangers that can hold multiple pants which will leave more room in your closet for tops and dresses.
Since space is such a big concern, bring a lot of accessories to keep fresh and stylish. Belts are very in right now and can jazz up any sweater or blouse. Jewelry can make a simple black shirt look brand new after each wear. Scarfs and hats add style to winter wear and sunglasses and sandals add style to summer wear.
Every dorm room is different but organization is key. Plan to pack lightly and hopefully you will be pleasantly surprised by the size of your closet and you will have enough room to go shopping in the fashion capital of the Unites States. Have fun.


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Hi Everyone,
I'm about to enter the world of blended families and I feel like I have a million questions every day. I wish I had a friend or mentor that I could just email to get her opinion on. My BF and I are both new trying to blend two families. Things seem to be going well so far, but we are definitely still in the "honeymoon" phase plus I am not fully moved into his place yet. Anyone out there with some experience willing to be a sort of "mentor" for me? Here's a little about me:
I'm 35, live in southern WI with my 3.5 year old daughter. I have her 100% of the time and her father is not involved at all,so I am able to make all the decisions regarding her. My BF is 33, has an 8yo girl and a 6yo boy. He has them 50-65% of the time. His ex-wife is non-cooperative for the most part. I "met" her for the first time last night, but she pretty much pretended I did not exist, so I'm not sure I could call it a meeting. We're having issues with her right now because before I came around, my BF just did whatever she asked and now he has been telling her no a lot (basically because we make plans with the kids and she wants to keep them longer, so he tells her no instead of just handing them over. He's not saying no because I'm asking/telling him to). Mostly what my questions are about are dealing with my emotions surrounding his ex and dealing with her and dealing with our different parenting styles and ideas about how we want to deal with things.
Thanks in advance :)
I'm new to this as well, so thought I'd say hi! The one thing that has helped me is the recent realization that 1. my partner is not a freak- many divorced dads with the EOW act like he does and that 2. I am not a freak, my emotions and reactions are experienced by many step parents. I only figured this out about a week ago, when I happened across "Stepparenting for Dummies"...seriously!
I have been with my bf for almost three years, we have been living together for one year. I am new to the blended family/stepparenting...I have an 18yo ds and 9yo ds, the bf has a 13yo ds. I was not expecting to feel some of these things, particularly jealous of bf's feeling and parenting of his son...to me it felt crazy to feel that way...to get hurt over it, but I'm not alone, as it turns out.
So just knowing that everything I've experienced is normal...down to wanting a baby so that we can share that together....helps.
I'm also relatively new to being a stepmother (married 3years, living together for 1yr before that, dating a couple yrs before that). I am realizing that I may never feel like I am anything other than "new" to being a stepparent. Similar to PP, I have been reading lately. I had sunk to quite a low a few months ago. It removes such a huge burden to realize that I am neither evil nor crazy ... that my emotions are quite normal. It also makes me feel so much more confident in my marriage to realize that DH is behaving pretty normally, too ... his strange responses to many situations are not necessarily indicative of dissatisfaction with me.
My situation with bio-mom was similar to OP's. She would pretend I did not exist, down to walking into and through my house (uninvited by me or DH) past me to her kids' rooms without making eye-contact or speaking to me. It made me crazy that DH would not stand up for me. So I called her on it a few times, which made everyone present uncomfortable. But in the long run, I think it helped. DH still does much of what she asks, but she has mostly stopped asking for anything. It took a few years.
I'm not sure that I have much good advice. Just make sure that you don't give up so much of yourself that you are no longer you! Know that you have a long, hard road ahead, and that anything worth having is worth working HARD for. Realize that the emotions you may feel are not an indicator of you being evil. In my experience, my biggest problem has been getting down on myself. Do not tell yourself you are a bad stepparent if you never seem to foster a tight maternal relationship with your stepkids.
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text:
Eban was seen in Israel as a delusional leftist unaware of its real security threats.
I suspect Wallace thought it was cool doing that, just like Eban.
Despite Eban's fib, Raz concludes that Egyptian President Gamal Abdel Nasser wasn't ready to negotiate with Israel.
"You live hard, though, and your father grows no richer," observed Eban.
I was going to take that up," said Eban; "it is too heavy for you by half.
He knew too much about Eban to desire his friendship; indeed, he doubted very much that Eban really cared for him.
They had scarcely gone when Eban Cowan appeared at the door.
None of the household could give any further account of Eban.
Michael hoped the next morning to be able to go to the mill and thank Eban.
Eban, grasping the man round the waist and shouting to those in the boat, was hauled up to her stern with his burden.


text: On 02/18/2014 10:34, Yuri Momotiuk wrote: > > > Hi, Ken > > > 2014-02-18 17:23 GMT+02:00 Ken Moore <ken at pcbsd.org > <mailto:ken at pcbsd.org>>: > > Exactly my thoughts too. > Just use a more generic naming method for the libpcbsd backends > instead of labeling them by the primary front-end that uses it (so > PBI-DB instead of AppCafeBackend, since it is just how to access > the PBI database, or something along those lines). > > > I agree with that. > > > I also agree that we could put a couple small GUI widgets or > display windows in libpcbsd as well. Again, just make sure they > are generic enough to be used in multiple locations. > > > I think about several libs with backends and widgets. Like libPBI.so, > libPBIWidgets.so, etc IMHO libpcbsd should contain only general things > like new QProcess, Utils class, etc > > This might be a good way to unify the PC-BSD application icon > scheme as well. Instead of having each utility bundle it's own > copy of the icons, we could have a single libpcbsd icon resource > with a simplified front-end function to get a type of icon. > Something along the same lines as the EasyPBI backend.cpp > "icon(QString name)" function would work well I think. > > > About icons. Maybe the better solution is just putting icons somewere > in /usr/local/share/pcbsd/ . In that case we can change icon set 'on > the fly' without recompilation. We also can have several icon sets. Or > even icon sets from users. > > That sounds like a good way to do it. I am not sure if an internal Qt resource will work for a library anyway (have not tested that). The static function interface to the PC-BSD icons is definitely the way to go then. > PS Can we continue discussion tomorrow (or maybe later)? Seems like > this night will be hot in Kiev :( > -- > Best regards, Yuri Momotyuk > > Sure thing. Have a good evening! > > -- > Best regards, Yuri Momotyuk > > > _______________________________________________ > Dev mailing list > Dev at lists.pcbsd.org > http://lists.pcbsd.org/mailman/listinfo/dev -- ~~ Ken Moore ~~ PC-BSD/iXsystems -------------- next part -------------- An HTML attachment was scrubbed... URL: <http://lists.pcbsd.org/pipermail/dev/attachments/20140218/763b3264/attachment.html>


text:
It's Go Time! … Rangers at Mighty Ducks
Game 4. Rangers at Mighty Ducks. ICYMI: Rick Nash was sent back to New York by the team and thus will not play tonight or Saturday in St. Louis with what is almost certainly another concussion. Jesper Fast takes his place in the lineup. Brad Richards switches back to center,… Read More →


text:
The Samsung Epic 4G Touch is a remarkable smartphone that's on par with, and even slightly better than, the original Samsung Galaxy S2. They are similar handsets, but Sprint has used a brighter and slightly larger screen.
Also, the phone uses blinking lights to let you know about charge state and incoming messages.
The phone is fast, has a brilliant and clear screen, lasts all day, plays media smoothly, and has a top-notch camera.
We liked
The screen is outstanding - bright and clear, ideal for browsing the web, watching movies or even reading an ebook. The 1.2GHz processor is fast enough for most Android apps. The phone offers 16GB of internal storage, twice that of most Android phones, and also supports 32GB microSD cards.
The phone is light and thin, yet has a 4.5-inch screen that makes movies and TV shows pop. The camera recorded sharp pictures and high-resolution videos that played smoothly.
We disliked
There's not much to dislike. One slight thing is that there aren't any extra app stores beyond the Android Market, but that's easily remedied by downloading one.
As a Sprint phone in the US, the 4G service is a bit slow even in areas where Wi-Max should pump the bandwidth along just fine. If you don't sign a two-year contract, the Samsung Epic 4G Touch is expensive. And, there's no dedicated camera button.
Final verdict
The Samsung Epic 4G Touch is an almost equivalent version of the Samsung Galaxy S2 that we rated so highly. A few improved features make it one of the best Android smartphones available - however, the higher price it's subjected to and the lack of a decent 4G connection speed mean we can't quite put it in the 5 star bracket... but it's awfully close.


text:
Jennifer Lopez's Love? remains in the top 10 of The Billboard 200 in its second week, despite challenges from several new albums. Adele's 21 remains in the No. 1 spot, selling 156,000 copies, according to Nielsen SoundScan. Four albums make top 10 debuts: Lonely Island's Turtleneck & Chain, Jar of Hearts singer Christina Perri's Lovestrong, rapper Tyler the Creator's Goblin and the reunited Cars' Move Like This. Jason Aldean's My Kinda Party, which features the country singer's Don't You Wanna Stay duet with Kelly Clarkson, moves back into the chart's 10th spot.
Glee's Matthew Morrison's album, which features a track co-written by Season 8 Idol winner Kris Allen, debuts at No. 24, selling 16,000 units.
Jennifer Hudson and Mandisa are the only two former Idol finalists with albums in The Billboard 200 this week.
Top 10
Idol albums
Jennifer Hudson, I Remember Me (9,000, -39% 326,000) (#54 Billboard 200)
Mandisa, What If We Were Real (4,000, -22%, 31,000) (#134 BB200)
Carrie Underwood, Play On (2,000, -27%, 1.999 million)
Carrie Underwood, Some Hearts (1,000, -20%, 7.105 million)
Daughtry, Daughtry (1,000, -16%)
Jennifer Lopez, Love? (33,000, -60%, 116,000) (#9 Billboard 200)
Jason Aldean, My Kinda Party (28,000, -1%, 1.176 million) (#10 Billboard 200)
Matthew Morrison, Matthew Morrison (16,000, debut, 16,000) (#24 BB200)
Big Time Rush, BTR (7,000, -6%, 491,000) (#67 BB200)
Journey, Greatest Hits (6,000, -28%, 7.803 million) (#89 BB200)
Aerosmith, Best of Aerosmith: The Millennium Collection (5,000, -12%, 270,000) (#96 BB200)
Aerosmith, Tough Love (5,000, debut, 5,000) (#109 BB200)
Civil Wars, Barton Hollow (4,000, +3%, 90,000) (#118 BB200)
Michael Jackson, Number Ones (4,000, -12%, 4.544 million)
Nashville-based Brian Mansfield began writing about music for USA TODAY in 1997 and took over Idol Chatter just before the start of Season 8. He co-authored Make Me a Star: Industry Insiders Reveal How to Make It in Music, and while he has never auditioned for American Idol, he did sing Boot Scootin' Boogie at Disney World's American Idol Experience the day the attraction opened (he lost). More about Brian | E-mail Brian


text: We all have a little crush on people with British accents, right? But how well do you really know all the Brits? We're going to put your UK knowledge to the test and see if you're really ready to have a "spot of tea" with, oh maybe, The Wanted?! Or Adele? Put your Brit thinking caps on (no cheating!) and get ready… go! (Read everything in a British accent, we swear, it helps.)


text:
2nd disc golf
Uploaded by Gareth Pyle
Rob Taylor › June 25, 2011 at 8:19am
Good Stuff!! I love it and it's great to see the new guys out there.
Allen Thornhill › June 25, 2011 at 6:14pm
Awesome! Love the video too! I got to get out there...
Christopher Strasburger › March 7, 2012 at 7:33pm
Great Ace man
Chris Longoria › May 28, 2016 at 12:11pm
Great Job Man, Need to get back here to Nebraska, and hit up the lake


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by Matt Walsh of The Matt Walsh Blog - Your husband doesn't have to earn your respect A few months ago I wrote a post about pornography. I stand by every word I typed, but I feel like I could add another couple thousand sentences to the end of it. Ever since I published that piece, I have heard from hundreds and hundreds of men and women on both sides of the porn problem. … [Read more...]
Archives for February 25, 2014
Quoting Quiverfull: Respect Him Anyway?
February 25, 2014 by Suzanne Calulu
Filed Under: A Woman's Choice, Accountability, Alienation, Any Cause Divorce, Any Criticism or Suggestion, Biblical Manhood & Womanhood, Big Happy Family Vision, Botkin Syndrome, Boundaries, Bounded Choice, Coercive Religious Groups (Cults), Confession, Control, Controlling Emotions & being cheerful always, Controlling women, Covenant Breaking, Demonic Influences, Demons everywhere, Divorce & Remarriage, Dominionism / Christian Reconstruction, Drinking the Koolaid, Elitism, Emasculation, Emotional Incest, Emotional Purity, Emotions, Enmeshment, Father Worship, Fear Based Theology, Fear of Hell, Fear tactics, Feminists, Formulaic Religion, Fruit of the Spirit, Fundamentalism, Gender Equality, Help Meet, Isolation, Isolation, Issues, J.O.Y (Self Denial), Judgementalism, Kobayashi Maru ~ The No-Win Scenario, Learned Helplessness, Legalism, Maintaining Appearances, Male Headship, Manipulation, Markers of a Cult, Marketing "Biblical Family Values", Marriage Covenant, Meek and Quiet Spirit, Mental / Emotional Health, More from NLQ ..., NLQ Miscellany, NLQ Open Comments, Non-Evangelical Christians, Old Paths, Other Religions, Other Women, Patriarchy, Perfectionism, Personal Autonomy, Pornography, Purity, Purity Culture, Quiverfull, Quiverfull Blogs, Quiverfull Counterculture, Quiverfull Discernment, Quiverfull Leaders, Quiverfull Topics, Quoting Quiverfull, Rape Culture, Religious Trauma Syndrome, Self Esteem, Self-Abnegation / Martydom, Self-Righteousness, Sexuality, Spiritual Abuse, Spiritual Abuse & Recovery, Spiritual Issues, Submission, The "World", The Godly Woman, Titus 2 Woman, Toxic Relationships, Umbrella of Authority, Unconditional Respect From Wife, Weaker Vessel, Worshiping The Law (Bible) Tagged With: feminism, Matt Walsh, Pornography, Unconditional Respect, WIthholding Love


text:
Hi I am getting breast augmentation today. I used isotretinoin six months ago. I was going to use accutane to prevent capsule formation but I am worried about breaking out in acne. How long should I be in it to prevent this effect and prevent capsule formation. Thanks a lot!
Is Accutane Effective to Prevent Capsule Formation if I Start Taking It the Day of The Surgery?
Doctor Answers 3
Not recommended, but ask your surgeon
Learn more: https://www.edelsteincosmetic.com/
Accutane for preventing capsular contracture...??
Hello, I am unfamiliar with the use of accutane for preventing capsular contracture. Any use of medication for a purpose that is not described in the package insert is called "off label". There have been descriptions in the plastic surgery literature of the use of Accolate which is an asthma medication for this purpose. The papers demonstrating efficacy are largely anecdotal in nature. Please discuss this situation with your surgeon.
Accutane and Breast Augmentation
You should discuss this idea with your plastic surgeon. I would not offer Accutane to my patient as a preventive measure for capsular contracture. Kenneth Hughes, MD breast augmentation Los Angeles, CA
You might also like...
These answers are for educational purposes and should not be relied upon as a substitute for medical advice you may receive from your physician. If you have a medical emergency, please call 911. These answers do not constitute or initiate a patient/doctor relationship.


text:
NORWAY-L ArchivesArchiver > NORWAY > 1999-03 > 0921972863
From: "Carol Niewinski" <>
Subject: THOMAS SHEVLIN DESCENDANTS -MN
Date: Sat, 20 Mar 1999 17:34:23 -0600
I have been asked to try locate grandchildren of Thomas Shevlin who lived
in Minneapolis. At one time he lived at 129 Oak Grove St in Minneapolis.
Shevlin, MN was named for him and Shevlin celebrates its centennial this
summer. There is also a celebration of Shevlin Hall this spring and it
would be nice to have these descendants attend. If any one has any clues
to help me locate the grandchildren of Thomas Shevlin please let me know.
I don't even know the names of his children.
Carol N.
Clearwater Co. Historical Soc.
Bagley, MN
This thread:
|THOMAS SHEVLIN DESCENDANTS -MN by "Carol Niewinski" <>


text:
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Our windows are available in a variety of powder-coated colours and glass types.


text:
UK Law
Get UK Law Questions Answered by Verified Experts
Thanks for your question.
If you are talking about the administration of your father's estate then it depends almost entirely on the complexity of the asset he held at the date of his death.
If relatively simple (property, bank accounts, insurance policies) then you will probably be looking at somewhere between £2,000.00-4,0000.00 but it really does depend on the assets and the time taken to realise the assets.
A solicitor will do it on an hourly rate, you can try to pin them down to a fixed fee but they will want to see an estimation of your father's assets before they agree.
If this is useful please kindly click accept so that I may be rewarded for my time. It will be gratefully received and you will be free to ask follow up questions.
Kind regards,


text:
The Lodi Flames varsity softball team dropped their first league game on Thursday at home, getting held to three hits in a 6-0 loss to the Tracy Bulldogs.
Taylor Barsi had a pair of hits and Sophia Ellerman had one. Stephanie Magana took the loss on the mound for the Flames (1-1 San Joaquin Athletic Association).


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DAVID Wheater is back in the first team reckoning – and eager to prove he can be top dog again!
You would be hard pressed to find someone who isn't delighted to see the big defender back in Dougie Freedman's thoughts for tomorrow's trip to Nottingham Forest after nine months out with a serious knee injury.
It has been a long route back to fitness for the fans-favourite, but there are at least two canine residents of Bolton – Wheater's black labradors Lucy and Ted – who might lose out now he is back on first-team duties. "I never realised what kind of hard work it would be to get myself fit," he said. "I never want to injure myself like that again but it feels great to be back.
"I'm not the kind of person who gets upset about things. I knew it was going to be nine months out.
"I got my head round it. Did my time in the gym, went back to see my wife and my dogs every day.
"I've discovered a lot of new walks up the hills with the dogs, that has been nice because it's lovely up there.
"But it's good to get back to training properly again with the lads. Back to business now."
Wheater has been missing since damaging his anterior cruciate ligament in the penultimate game of last season against West Brom.
His last taste of football at Championship level was with Middlesbrough, prior to his arrival at the Reebok, but the 25-year-old is hopeful he will not take long to get back up to speed.
"I'm not the quickest player in the world, so maybe people won't notice," he said. "Once you get back involved with games, you get back into the swing of it pretty quickly.
"I think the Championship is harder than the Premier League. "Up there it's more about tactics, and I know you still have that in this division but it's a bit more brutal, with a few more kicks going in. That should suit me down to the ground."
Watching Wanderers since their fall from the top flight has been difficult for Wheater, who admits he is not a good spectator.
But the former Boro man is looking forward to getting the chance to push the Whites towards the play-offs.
"The lads know we need to start picking up results and that with the squad we have, we shouldn't be where we are," said Wheater.
"I don't think it is too late to turn it round. With the game in hand it's 10 points to the play-offs and that could be taken up in three or four games. "Things can change really quickly."


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Lawyers representing Apple's intellectual property interests sent a cease and desist letter to Procreate over its use of the names Flypod and Podium for its products.
The letter states that Apple is concerned that consumers will be confused by the use of the term "Pod" in the product names, and that people may think that Apple is somehow associated with the products. Apple contends that the term "Pod" has been used extensively by consumers as an abbreviation for its iPod.
The Podium is an iPhone stand that Procreate makes for the original iPhone and iPhone 3G. The company doesn't understand why Apple is targeting its product name.
"If you look at our product and then look up the word Podium in the dictionary, I think it becomes pretty clear where our branding inspiration came from" said Scott Baumann, president of Pivotal.
Apple's lawyers have asked the company to respond to the letter with its intentions by March 25, 2009.
This story, "Apple Asks Company to Stop Using 'Podium' Name" was originally published by Macworld.


text:
|Document Type:
|Philip Marc Kaiser
|Email address:
|The Microbubble Assisted Bioremediation of Chlorinated Ethenes
|Doctor of Philosophy
|Chemical Engineering
|Committee Chair:
|Dr. Donald L. Michelsen
|Chair's email:
|Committee Members:
|Dr. Duane F. Berry
|Dr. David F. Cox
|Dr. John T. Novak
|Dr. William H. Velander
|tetrachloroethylene, perchloroethylene, trichlororethylene, anaerobic biodegradation, reductive dehalogenation, PCE, TCE
|Date of defense:
|April 13, 1998
|Release the entire work for Virginia Tech access only.
After one year release worldwide only with written permission of the student and the advisory committee chair.
This work focused on using a microbubble dispersion to deliver hydrogen and carbon dioxide to anaerobic consortia to stimulate their ability to reductively dehalogenate tetrachloroethylene all the way to ethene and ethane. A continuous flow system, consisting of six anaerobic soil column bioreactors, inoculated with sediments from Virginia Tech's Duck Pond, was used for this study. Two columns received microbubbles containing hydrogen and carbon dioxide, two received sodium propionate, and two were not fed a substrate. A 30 micromolar PCE solution was delivered to the consortia at 3 ml/min. Microbubbles containing a mixture of 90% hydrogen and 10% carbon dioxide were effectively produced in a closed spinning disk generator, and were acceptable for delivering the gases to the columns. After the biodegradation study was completed, the microbubbles were found to have a pH of 4.4, due to the carbon dioxide. Microbubbles amended with NaOH to 0.01 molar yielded pH neutral microbubbles with improved stability. Methane was measured in all six columns throughout the experiment, verifying that methanogens were present. Methane levels were highest in the propionate columns, showing the the methanogens there were more active. Methane levels in the microbubble columns were similar to those in the control columns. Propionate and acetate were not detected in the columns where propionate was fed, showing that proton reducers and acetoclastic methanogens were both active. Recovery of PCE and the degradation products was almost 90% in the microbubble and control columns where most of the PCE was recovered in the effluent. The predominant product in both systems was TCE, although some ethene was detected in all four columns. The control consortia produced TCE averaging about five micromolar while the microbubble columns averaged about two micromolar TCE. One of the components of the microbubbles probably caused the lowered amounts of PCE reduction. That some ethene was seen in the microbubble columns suggests different conditions can be found to stimulate the further reduction of PCE with hydrogen and carbon dioxide microbubbles. The product recovery in the propionate columns was about 64%. Over half of the injected PCE was dechlorinated to ethene and ethane.
List of Attached Files
|At the author's request, all materials (PDF files, images, etc.) associated with this ETD are accessible from the Virginia Tech network only.


text:
Derrick Rose scored 21 points and Luol Deng added 19 points as the Chicago Bulls routed the visiting Minnesota Timberwolves 113-82 on Saturday.
Rose made five 3-pointers as Chicago (14-8) won its fifth straight game. Carlos Boozer added 17 points for Chicago, which extended its Central Division to three games over second-place Indiana.
Kevin Love had 23 points and 15 rebounds for Minnesota (6-18). Love has grabbed 15 or more rebounds in 10 straight games. Minnesota has lost seven consecutive road games and dropped to 1-12 on the road.
Rose had seven assists and made 8-of-10 shots from the field. Joakim Noah tallied just nine points but had 10 rebounds and six blocked shots.
Taj Gibson had 12 points and 10 rebounds as the Bulls had a 53-36 rebounding edge.
The Bulls made 10-of-17 3-point shots during the easy victory. Chicago led 58-37 at halftime.
Michael Beasley scored 16 points for the Timberwolves.


text:
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Nori does bounce well doesn''t he.
Why does crash.net pronounce Davide Tardozzi as only being 'satisfied' with Nori's debut, when you only have to read the next sentence for him be stated as saying he was 'impressed' with how fast Nori adapted to the new bike?
Spin doctors....


text:
Thursday night we had a football game. Again. We have two kiddos playing football now, so every Thursday is spent at the football field watching our kids - as well as my assorted 'adopted' kiddos (you know the ones who you think of as your own, because they are at your house so much) and Sunday School kiddos. But this particular Thursday, I happened to notice a scene unfolding down at the bottom of the stands. One that probably meant nothing to anyone else sitting there. I'm quite certain I'm the only one that noticed or gave it any thought.
Standing there was a group of people. I knew the back story to all the players involved. It's a small town. There are no secrets here and everyone knows everyone, not to mention all your business and every mistake you've ever made (oh the joys of living in a small town). There was a young girl (7th grade), her biological father, step-mother and her half brothers and sisters. What caught my eye was how incredibly awkward the whole situation seemed - even to me sitting 10 rows up.
Dad was talking to daughter, teasing her and joking around with her. But step-mom stood about 3 steps over to the side and didn't interact in any way. The other kiddos didn't interact either. When they all went to go their separate ways, Dad gave daughter a hug and step-mom gave somewhat of a half wave and a forced smile. Now, believe me, I understand this is a small snippet of these peoples lives, but it made me think.
Our blended family is really special. Really, really special. From day one, I have never had your typical nightmare stories of being a step-parent. I've never had one of the kids yell at me, "you're not my mother" or had any of them pull a "I'm not doing it, you can't tell me what to do" card. Maybe when God gave me 4 kids and made me an overnight Mom, he knew there was only so much one person can handle! But we've been lucky. It's hasn't always been easy, but our family runs like most any other family runs. There is a mom, dad, kids, schedules, ballgames, rules, cleaning, teenage angst and drama, bad attitudes, family game nights and lots of disagreements and lots of love.
What has made us all work so well together? I can't answer that for you. Unfortunately, it didn't work out well involving our oldest. However, I can tell you, that early on, David told me I had to start acting like a parent. I had to discipline. I had to do all the ugly parts of parenting. That he and I were a team and I had to do my part. And I did. I would like to believe I treat them just like I would my own flesh and blood. I set boundaries, structures and organization. I love them, support them and give them guidance. I listen and love. I've never, in any way, tried to be their Mom. But it helps us a hell of a lot that their biological mom is absent 99% of the time.
We are just a family. Probably a lot like yours. We are a hot mess most of the time. I have 3 kids in their teenage years - and that my friends, is not easy. But they don't give me any more or less trouble than other kids are giving their biological parents. They are kids. Enough said. I sometimes wonder what will happen or how the dynamic will change if David and I are blessed with having a little one of our own. I like to think that these 3 kids I have at home will be the best brothers and sisters they can be. They often ask when we will be having a baby and have all expressed a wish that we would have one. And that gives me hope that our blended family will continue to be strong and amazing as we continue to grow.
Some days it's very easy to get overwhelmed and frustrated and think to myself, "why did I take all this on?" But normally, I'm quickly reminded that our life together is pretty awesome compared to so many blended families out there. I have great kids who have never acted ugly towards me for being their 'step' Mom. They are pretty phenomenal kiddos who I'm super proud of. And seeing blended families who don't have what we have just re-enforces to me that we are pretty darn special. And for that I am proud.


text:
To Drink the Wild Air by Birgit Soyka
On Saturday April 14, 2012, 5:00 PM, the author of the memoir To Drink the Wild Air: One Womans Quest to Touch the Horizon and one of the first female motorcycle racers in her time, Birgit Soyka, will read from her book at Moto Shop in South San Francisco. From Female Road Warrior to Spreadsheet Jockey, To Drink the Wild Air chronicles one womans journey of adventure, freedom, and motorcycle racing to becoming a survivor of a subsequent corporate career burn out.
Moto Shop
325 South Maple Ave #20
South San Francisco


text:
Little Chaplet of the Holy Face (Chaplet of Reparation)
A Chaplet of Reparation was given by Our Lord to Sr. Mary of St. Peter to battle against the enemies of God, especially communists. A Chaplet at first glance appears similar to Rosary beads, however the prayers and arrangement of beads are different. Using this Chaplet, further reparation can be made to Our Lord for the many sins occurring in the world today. Some additional details on the Chaplet of Reparation can be found here.
Visitors to this website may request a FREE Blessed Chaplet at the bottom of this page. Please note that as of October 2015, we have made a slight modification to our Chaplet to better conform with the guidelines found in the Manual of the Archconfraternity of the Holy Face. Those that have our old Chaplet may still continue to use it, as it is primarily the order of the same prayers on the Chaplet that have changed. The prayers for our old Chaplet and new Chaplet are below (also available in our pamphlet), and you may request your own FREE Blessed Chaplet of Reparation at the bottom of this page.
FREE Blessed Chaplet of Reparation
To request a free Blessed Chaplet, please click the link below to send us an email. Please include your postal address in your e-mail, and ideally, where you heard about our website! We will mail to anywhere in the world, so your location does not matter. Due to high volume of requests, we may not reply to all e-mails unless it requires it, or if you request it. You may also mail your request to the postal address below, however please do not send requests to both e-mail and postal mail at the same time. Please note that due to heavy demand and only a few part-time members in this apostolate, it may sometimes take us 2 to 3 months to mail out all of our orders. Thank you for your patience!
* Please note that we are a small apostolate and all Chaplets are made by hand, by just a few volunteers. We typically have a small inventory and cannot mail our Chaplets in bulk. We will occasionally send a small number to small families, but our standard policy is to ask each person to request their own Chaplet. If you are looking to spread this devotion to others, please start by giving them our pamphlet, and if they are interested in the devotion after reading the pamphlet, they may request a Chaplet on their own. Thank you!
(With Ecclesiastical Approval)


text:
Another batch of maps for the multiplayer component of role-playing epic Mass Effect 3 will launch on July 17.
The expansion Mass Effect 3: Earth will debut on PC, PlayStation 3 and Xbox 360.
The download features three new Earth-based maps located in London, Vancouver and Rio De Janeiro. Along with fresh weapons, characters and upgrades, players will also have access to a tougher Platinum difficulty during multiplayer matches.
Matches will add a new in-mission objective where players must keep a target alive and escort them to an extraction zone.
The Earth download is one of several released by studio BioWare since the game launched in March. Most recently, BioWare released Mass Effect 3: Extended Cut, which addresses the game's controversial ending.
Mike Snider began covering the video game industry during the Super Nintendo-Sega Genesis clash in 1992. An original pinball wizard, he eventually was seduced by Robotron: 2084 and Tempest. These days he is a fan of action/shooters and lives out his Keith Moon fantasies playing a mean drum kit on music games. More about Mike.
Brett Molina has been writing about video games for USA TODAY since 2005. He is well-versed in Madden NFL, the fighting genre and first-person shooters. The first video game he played was Asteroids at a local arcade. He has been hooked ever since. More about Brett.