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City Hall Hours
8:00 a.m. to 6:00 p.m. Monday-Thursday
8:00 a.m. to 5:00 p.m. Alternating Fridays
May is Older Americans Month
Norwalk is fortunate to have a vibrant and giving senior community.
May marks Older Americans Month, when we celebrate our seniors, their accomplishments and their contributions to our world. This year's theme, "Age Out Loud," gives us an opportunity to shine a light on many important issues and trends. More than ever before, older Americans are working longer, trying new things, and engaging in their communities. They're taking charge, striving for wellness, focusing on independence, and advocating for themselves and others. They expect to continue to live their lives to the fullest, and they're insisting on changes that make that possible.
Join us in honoring older adults for the difference they make in our lives.


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Southern California High Tech Event Calendar
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|Sustainable Design Summit
|Date: May 15, 2013
|Location:Thousand Oaks
|Sustainable Design Summit. Sustainable Design in the Trenches - Speaker: Jason Oliver AIA, LEED AP/BD+C - Behr Browers Architects - www.behrbrowers.com Lessons learned in sustainable design and green construction •Emerging regional trends in sustainable design •The semi-permanence of building and adaptive re-use •Solar responsibility - passive and active solar strategies working in So. California •Embracing Building Information Modeling and collaborative workflow •LEED and CalGreen in speculative commercial development •Balancing innovation and design liability. See http://Anyvite.com/events/home/yzm5whvn60
|More information: http://Anyvite.com/events/home/yzm5whvn60
|Download to Calendar

subset: commoncrawl


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Hey, I'm Kiona!
Tulsa OK | Member since August 2016
Kiona Smith-Strickland's Services
Jesse provided package of Ask A Mad Viking for KionaSep 09, 2016
Kiona is a wonderful lady. She is patient and kind, qualities the world needs more of. I recommend her!
Kristen provided session of An Adventure in Your Town! for KionaAug 27, 2016
What an interesting city to visit! Kiona was real excited to see what places I could come up with and Tulsa certainly has many things to offer! HAVE A... GREAT TIME!show more
Benita provided unit of Learn a Shark Fact for KionaAug 11, 2016
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Émelyne provided unit of Book Recommendation for KionaAug 10, 2016
Kiona was very friendly and easy to work with. She's a very sweet person!
Jesse provided package of Ask A Mad Viking for KionaAug 10, 2016
Kiona requested that I give her a Viking answer and so I did! She provided her question with promptness and awaited her answer with patience. I find t...hese to be traits worthy of respect. show more
Services Kiona Smith-Strickland is looking for:
- Experiences
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- Art & Design


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www.TheLFB-Forex.com A Forex Trader Portal
Trade Desk Thoughts: Analyst Dreams Or Trader Reality
Apparently nobody told the Green Shoot brigade that the Trough part of the global business cycle takes a while to get out of, and while the sentiment may be changing, the fundamental releases take a long time to make up the lag factor between optimism and reality aligning.
It was seen in the previous session when 18 hours of futures market trade, that had stair-stepped higher, took the elevator down in two 30 minute periods after the U.S. consumer confidence numbers hit the wire.
The same thing just happened today in reaction to the ADP private sector employment numbers that posted at -473k, instead of the (overly optimistic) analyst average estimates of -388k.
How can ever-increasing weekly jobless numbers, and increasing national unemployment rates hitting 10%, lead to the private sector being expected not to post similar numbers to the previous months bloodbath in job losses (rhetorical).
There is little wonder that the market cannot get global interest to move prices in any market, in any direction, when the future outlook is as blurry as the analyst and forecasters are making it. Fair value is as elusive right now on any given market than it has ever been.
Traders are now left to pick through the ruble, looking for set-ups that can actually hold a credible review, and ahead of a 10:00 EDT ISM release, that is unlikely to lead to anything substantial to work with.
Forget year-end targets and talk of the recession ending in Q3 or Q4, because, the reality is that most analysts would stand as much chance of pinning the tail on the donkey as they would getting the Thursday close number on the S&P; let alone calling for the bottom of the most savage of global financial melt-downs that has ever been seen.
This is a traders market right now, one that is built for reactive, contrarian thinkers who are prepared to take a shot at the links that drive forex values actually holding for more than 30 minutes; because in reality that is all that is being offered right now.
Short, sharp bursts of order flows that break up a choppy market, and then reverse as quickly as they hit. Not good to look at, frustrating to look back on, but there for those who are opinion free, and ready to work with what is right in front of them, rather than trying to deal with what they want things to be.
Roll on 10:00 EDT, let's see what the respected ISM numbers can produce, we may be pleasantly surprised, those of us who live in reality that is! Yes, it is hard work to get things to fall into place, but if it was easy then the rewards would not be there.
We are here, we are ready, and we have seen it all before. Trading is a journey of small steps, that when reviewed lead to a lifetime of achievement, and along the way the twists and turns are to be expected.
Written by TheLFB Trade Team, © 2007-2009 LFB Services, LLC. All rights reserved. http://www


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MTECHTIPS;-Oil prices trim gains as crude stocks rise by 4.1 M barrels
MTECHTIPS- Oil prices came off the highest levels of the session on Wednesday morning, after data showed that U.S. crude supplies rose more than forecast last week. Crude oil for February delivery on the New York Mercantile Exchange added 25 cents, or around 0.5%, to $51.04 a barrel by 10:35 AM ET (15:35 GMT). Prices were at around $51.35 prior to the release of the inventory data. U.S. crude prices fell to $50.71 on Tuesday, a level not seen since December 16. Elsewhere, Brent oil for March delivery on the ICE Futures Exchange in London tacked on 38 cents, or 0.7%, to $54.08 a barrel, after tumbling to $53.58 a day earlier, the lowest since December 15. The U.S. Energy Information Administration said in its weekly report that crude oil inventories rose by 4.1 million barrels in the week ended January 6. Market analysts' expected a crude-stock gain of 1.2 million barrels, while the American Petroleum Institute late Tuesday reported a supply increase of 1.5 million barrels. Supplies at Cushing, Oklahoma, the key delivery point for Nymex crude, decreased by 579,000 barrels last week, the EIA said. Total U.S. crude oil inventories stood at 483.1 million barrels as of last week, which the EIA considered to be at the upper limit of the average range for this time of year. The report also showed that gasoline inventories increased by 5.0 million barrels, compared to expectations for a gain of 1.7 million barrels


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Anyone who owns a Pontiac knows that when it comes to repairing their automobile only the most superior replacement parts will do. It's not a regular occurrence that you realize that you have to buy a replacement Brake Master Cylinder to repair your car or truck. Your Pontiac dealership isn't the only place to locate the best replacement parts for your Tempest. While it may not be difficult to locate replacement parts for Pontiac vehicles, these days only the highest quality are required to repair your car or truck.
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- Marian O'Connor'
- 2 years ago
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1 ANNUAL CACAO SOURCING TRANSPARENCY REPORT September 2013
2 We believe both farmer and chocolate maker should share the reward of making a great product. Before we can make delicious stone ground chocolate, we need to source superior cacao beans. We couldn t do what we do best without cacao farmer partners who do what they do best: grow exceptional organic cacao. That is why we are committed to maintaining direct relationships with our cacao farmers and compensating them fairly for the high quality cacao they produce. We re also committed to partnering only with cacao farmers who respect the rights of workers and the environment. Direct Trade has been a key component of the Taza mission since we began making chocolate in In 2010, we developed the Taza Chocolate Direct Trade Certified Cacao program, which ensures our trade practices are third-party verified, to further establish our commitment to our cacao farming partners and customers. TAZA CHOCOLATE S FIVE DIRECT TRADE PRINCIPLES Taza Chocolate maintains a Direct Trade relationship with every cacao grower from whom we source our cacao beans. The five principles of the Direct Trade relationship are: 1. We work exclusively with USDA Certified Organic cacao farms that practice sustainable agriculture. 2. We pay a premium of at least 500 US dollars per metric ton above the New York International Commodities Exchange (NY ICE) price on the date of invoice directly to cacao farmers. 3. We physically visit each cacao farmer or cacao farmer cooperative at least once a year to build long-term, sustainable relationships. 4. We only buy cacao from farmers and farmer cooperatives that ensure fair and humane work practices. 5. We never purchase cacao from farmers or farmer cooperatives that engage in child or slave labor. THIRD PARTY CERTIFICATION The following claims are verified annually by Quality Certification Services (QCS), a USDA-accredited organic certifier based in Gainesville, Florida. Claim 1: Direct Relationships With Cacao Producers We visit our cacao producers at least once per year. Our direct relationships with our cacao producers are measured by consistent visits to our cacao producing communities. Claim 2: Price Premium Paid To Cacao Producers We pay a premium of at least 500 US dollars per metric ton above the NY ICE price for cacao beans. Claim 3: Purchase Of High Quality Cacao Beans We source only the highest quality cacao beans (95 percent fermentation rates or more and dried to 7 percent moisture or less). The Rio Beni Valley, in Alto Beni, Bolivia. Photo by Alex Whitmore
3 YEAR IN REVIEW Since we began buying cacao directly from producers in 2006, Taza has evolved tremendously, and my thinking on how the supply chain can best function has evolved with it. The Direct Trade program that we developed and eventually formalized into what it is today has gone through a continual honing process. We remain the only chocolate manufacturer that makes its relationships, pricing, and purchase volumes transparent in annual reports, and the only one with a third-party certified Direct Trade program. I am tremendously proud of the staff at Taza, the producers we work with, and the teams working at origin for all that we have achieved. I am excited to continue to improve what we have created. Over the years, Taza has sold small volumes of our Direct Trade cacao to other craft chocolate makers. This provides a greater benefit to the cacao producers we partner with, by helping them increase sales volumes and awareness of their product within the craft chocolate community. For some producers, like the La Red Cooperative, this has resulted in increased prices for their crops, as more companies compete for their highly regarded beans. It s also been rewarding to contribute to the growth of the craft chocolate industry by improving access to high quality cacao for small chocolate makers who buy as little as one sack at a time. Over the past year we have sold a much higher volume of beans than we ever have before, shipping literally tons of cacao to craft chocolate makers all over the country. We look forward to supporting the growth of our producer partners and the burgeoning craft chocolate industry even more in the years ahead. This harvest year has demonstrated the positive impact of Taza s Direct Trade floor price (the minimum price paid to a producer for cacao), which stands at $2,800 per metric ton, while the world market price has hovered between $2,000-2,400. In all of the origins we work in, the harvest got off to a slow start in Most regions were not seeing much fruit until mid-march or later. But when the trees began to bear, it became one of the most productive periods for cacao that I have seen in years. When I visited the Dominican Republic in May 2013, I found facilities and warehouses overflowing with beans, and trees filled with pods destined to become Taza Chocolate bars. Because of our high floor price and premiums, this abundance benefits the farmers in powerful economic ways, instead of reducing their sale price, as a glut surely would in traditional commodities markets. Shifts in the ethical trade landscape have provided opportunities for reflection. In 2012, Paul Rice, the President of Fair Trade USA, changed their certification program dramatically, allowing individual farms to become Fair Trade certified. The original goal of Fair Trade was to strengthen farmer communities by bringing more income to small-holder farmers, not large plantation owners. The 2012 change essentially eliminates the requirement of farmer association and allows large plantation owners to certify their crop. This caused uproar in the ethical trade community. Several chocolate companies saw the move to allow wealthy plantation owners to certify as a step in the wrong direction, and abandoned the Fair Trade USA program, switching to IMO Fair For Life or Fairtrade Labeling Organization (FLO), who maintain more traditional ethical trade standards. We work with several different kinds of producer organizations to source the high quality cacao we use to make Taza Chocolate, including large farm owners, cooperatives, social enterprises, and associations. Finding a model that works well with all of them is difficult, and as we watch producers and other manufacturers navigate these shifts in the market, we constantly assess how our own program is working, and how it can be improved. However, by staying true to our Direct Trade principles and having meaningful, face-to-face relationships with each group or farmer, we can ensure that the spirit of our program and our commitment to quality, community, and sustainability remains vibrantly intact for years to come. I am excited to continue developing these partnerships so our impact on our producer partners, the Taza community, and the craft chocolate industry can be increasingly positive. Sincerely, Alex Whitmore Taza Chocolate Co-founder & Managing Director Alex Whitmore and Francisco Poma Cruz, president of the CIAAB Cooperative, signing the Taza Chocolate Direct Trade Agreement. Photo by Jorge Valverde
4 MAYA MOUNTAIN CACAO Belize LA COOPERATIVA RED GUACONEJO Dominican Republic FINCA ELVESIA Dominican Republic ÖKO CARIBE Dominican Republic WHERE WE FIND CACAO Cacao pods grow directly from the trunk and branches of the Theobroma Cacao tree, which grows only in the Cocoa Belt, the tropical climate zone ranging from 20 degrees north to 20 degrees south of the equator. During the harvest, farmers cut the pods from the trees and collect them in piles, where they are cracked open and the beans and fruit removed. This mass of beans and fruit is packed in large wooden boxes to ferment for up to 7 days. The beans are then spread out to dry on large wooden decks. Drying can take up to 8 days. The dried, fermented beans are then shipped to the Taza Chocolate Factory. CENTRAL INTEGRAL AGROECOLOGICA DE ALTO BENI (CIAAB) Bolivia
5 LA COOPERATIVA RED GUACONEJO Country: Republica Dominicana Provincia: María Trinidad Sánchez Municipality: El Factor Area: Reserva Científica Loma Guaconejo Fermentary Location: Lat , Long Average Rainfall: inches Average Temperature: ºF The team at the La Red cooperative has faced a particularly difficult year. The co-op has experienced significant struggles with the management of producer loans and the administration and distribution of cash to their members, resulting in delays fulfilling their cacao contracts. Then, on March 30, Maria Elena, La Red s administrator and treasurer, and Juan del Rosario, the production manager, lost their son Francis Rosario in an auto accident. He was 19 years old. Francis worked in the fermentation and drying operation at the cooperative. The La Red community was deeply affected by his loss. Operations were largely halted, and little cacao was purchased by the co-op from the member farmers for some time after the tragedy. With these deeply sad reports coming from the cooperative, Alex traveled there in early May, as they were gradually resuming some purchasing, to try to help work out a good way forward. Taza s relationship with La Red has been a particularly close one. We bought our first fifteen sacks of cacao from them in 2007, and we have provided support for them over the years as they grew their business. Taza co-founder Kathleen Fulton designed the logo for their sacks and painted it on their warehouse. Two years ago we flew several members of the cooperative to Boston to spend time with our team in the Taza factory, making chocolate with their beans. This is something that most cacao farmers never get to do. They also visited with Root Capital, the Cambridge-based rural finance organization that helped facilitate the co-op s growth. They even got to see a game at Fenway Park. The May meeting was focused on how to get the co-op back on its feet to meet its contract volumes. La Red received over one hundred thousand dollars in pre-harvest financing from Root Capital based on our forward contracts for their beans, but they were not able to deliver their first shipment in February. Since the harvest year was more than half over by May, the goal was to find ways they could fulfill their contracts and loan payments. It was agreed that they would immediately ship 12.6 tons they had produced in a small container, and then begin buying aggressively for the remainder of the harvest to try to acquire another 25 tons of cacao. Since La Red s product is one of the most popular beans Taza sells to other craft chocolate makers, we hope we can get even more, so that we can continue to share this excellent origin with others. Despite this year s struggles, we are committed to working closely with La Red to help get them back on track for the harvest season. With the redoubled support of Root Capital and Taza Chocolate, and the greater community in the region, La Red will continue to be a rising star in the farmer-owned cooperative movement in the Dominican Republic. We look forward to continuing this journey with them, and to sharing chocolate made with their excellent cacao. Rest in peace, Francis. We will miss you. Maria Elena stands in the seedling nursery at La Cooperativa Red Guaconejo. Photo by Alex Whitmore
6 FINCA ELVESIA Country: Republica Dominicana Provincia: Arroyo Arroyón Municipality: El Valle Fermentary Location: Lat , Long Average Rainfall: inches Average Temperature: ºF This proud old finca (farm, in Spanish), owned by Luis Vargas, is nestled in the foothills just west of El Valle, a small town an hour or so north of Hato Mayor in the eastern part of the Dominican Republic. It boasts some of the most unique cacao trees and most beautiful vistas of any farm in the Republic. A late start to this year s harvest resulted in a glut later in the season. By the beginning of April, the trees were dripping with ripe fruit, so much so that it was impossible to harvest it all. This year we purchased 63 tons of cacao from this excellent farm. We first began sourcing from Elvesia in Finca Elvesia beans have become very popular at the Taza factory, as well as with the craft chocolate makers that we sell their beans to. Elvesia s operations and fermentation center is run by Samuel Lopez and Ramon Santos, who closely monitor the farm, the harvest, and the progress of each batch of beans as they travel through the fermentation and drying process. Their five day fermentation process results in a very consistently high quality bean with some of the best fermentation levels in the country, and excellent flavor characteristics which you will notice when you eat Taza s 80% Dark Stone Ground Chocolate bar. We value face-to-face relationships because they connect us to our food producers in a meaningful way. When we work with a wellmanaged large farm like Finca Elvesia, the beans are consistently high quality, because it is a single farm managed by one staff, rather than an association of small farms that are each managed differently. Since we began working with Elvesia, the quality of their cacao has been exceptional and virtually identical, year after year. When sourcing from a large farm like this one, we always want to make sure that the employees and the surrounding community are positively impacted by its operations. Finca Elvesia employs a staff of roughly 30 during harvest periods, many of whom recently immigrated from Haiti, with approximately ten having arrived in the past two years. Elvesia often provides these workers with housing, but more importantly, their employment can offer a path to Dominican citizenship. Working with a nearby church, Santo de Bon Jesus Peregrino, in a small town called Consuelo, near San Pedro de Macoris, the farm helps Haitian workers obtain citizenship so they can participate fully in the Dominican economy. Life on the farm is good and simple, so many of them choose to stay on after they have their papers, forming the majority of those who work at Finca Elvesia. Haitian immigrant workers at Finca Elvesia hand sort wet cacao before fermentation. Photo by Alex Whitmore Working with Elvesia gives Taza the opportunity to support the placement and naturalization of Haitian migrant workers in the Dominican Republic, while investing in this excellent source of ultra-premium, certified organic cacao. We look forward to sourcing beans from this great traditional finca for years to come.
7 ALTO BENI CACAO COMPANY & CENTRAL INTEGRAL AGROECOLOGICA DE ALTO BENI (CIAAB) Country: Bolivia Provincia: Alto Bení Municipality: Palos Blancos Fermentary Location: Lat , Long Average Rainfall: 61 inches Average Temperature: 78.5 ºF This year Taza and CIAAB further solidified their partnership by working together to create a centralized processing facility. CIAAB was recently formed by a breakaway group of farmers who were disenchanted by the lack of support and growth opportunities provided by El Ceibo, the cooperative that currently dominates the region. Taza has been buying cacao from CIAAB for the last three years at more competitive pricing. As we grew with them, we saw an opportunity to implement the same concept that we executed in Belize creating a new centralized processing facility to improve quality and grow output. To achieve this goal, we proposed a joint venture with our Bolivian exporting partner, Invalsa, to the Dutch government s Private Sector Investment (PSI) Programme. This organization is very progressive. As is the case in many developed countries, the Dutch government is required to provide aid to underdeveloped countries each year. However, instead of giving money to governments, or investing in NGOs, they have acted on the belief that for-profit, mission-driven entities are much more impactful investments to effect positive, sustainable change and encourage economic growth and regional prosperity, and have given grants to social enterprises. The Taza/Invalsa proposal was awarded one of these grants, and the project is called the Alto Beni Cacao Company. The grant money is being used to build a cacao collection, fermentation, drying, and export operation in Palos Blancos. By centralizing the processing of the cacao we purchase from CIAAB member farmers, we can improve quality control and expand the export market for their cacao in the US. This will be our last harvest season buying beans that have been fermented and dried by CIAAB producers. Next year, we will begin buying freshly harvested wet cacao from the co-op, and Alto Beni Cacao Company will carefully control the post-harvest process to ensure consistent quality and supply. We hope to transform the cacao industry in the Alto Beni region with the partnership of the Alto Beni Cacao Company, Taza Chocolate, and the CIAAB. This new project, plus the whims of Mother Nature, made Alex s annual visit to CIAAB especially exciting. He arrived in La Paz in mid-april of 2013, and traveled over the Cordillera de los Andes, through Caranavi, and down into Palos Blancos. This is normally a six hour drive, but it took eight hours because the roads were in very bad shape. Shortly after Alex completed this journey, strong rain caused a section of the road to fall off the side of the mountain. The road remained closed for the remainder of his visit, which lead to fuel shortages and rationing because fuel trucks could not travel on this route. This is a testament to how remote and rugged this region of Bolivia is. While in Palos Blancos, Alex, Jorge Valverde of Invalsa, and Jorge Rojas, the Alto Beni Cacao project manager and chief agronomist, met with the president of CIAAB, Francisco Poma Cruz, to discuss the goals of the visit, the state of the co-op, the new Alto Beni Cacao Company, and the farm visit schedule for the days ahead. They also visited several key CIAAB member farmers, including Bernardo Mamani, Maclobio Poma, Janette Poma, and Tomas Lazcano. The farmers were excited to hear about the Alto Beni Cacao Company. They discussed project details, including a seeding initiative to help augment volumes with fresh plantings and greater acreage under cultivation. Tours of the farms confirmed that production in the region is good, despite problems with Monilia fungus, witches broom, and black pod fungus. The CIAAB producers are very industrious and have a variety of high-production hybrids planted. The group s visit culminated in a ceremonial meeting with the CIAAB leadership in Sapecho village, attended by local farmers, the president of the co-op, the ex-president, the secretary, and several co-op members. They killed three chickens, and prepared pollo asado and a delicious variety of other local dishes, while drinking beer and chewing coca. Bernardo Mamani, a member of the CIAAB Cooperative, shows Alex Whitmore the increased productivity of his trees after many months of pruning efforts. Photo by Jorge Valverde With the launch of these exciting new initiatives, we look forward to continued improvement of volume and quality from this excellent region, whose beans we use exclusively in our 87% Dark Stone Ground Organic Chocolate bar.
8 MAYA MOUNTAIN CACAO, LTD. Country: Belize Provincia: Toledo Municipality: San Felipe Fermentary Location: Lat , Long Average Rainfall: inches Average Temperature: ºF It has been a very exciting year for Maya Mountain Cacao (MMC) and Taza Chocolate. MMC is a social enterprise that launched in 2010 with a mission to connect smallholder cacao farmers in the Maya Mountain region of Belize to premium chocolate makers, and thereby provide a source of much needed income to the farming communities there. Taza co-founder Alex Whitmore was one of MMC s three original founders and investors. We are happy to report that as of September 2012, Taza Chocolate was able to make an investment in MMC. This was a decision driven both by our mission to positively impact the communities in which we do business, and by our need to secure sources of high quality cacao for our future growth. Taza is still developing our first chocolate bar made with these excellent beans, so keep an eye out for a Belizean bar in the near future! This year, Taza purchased about 14 tons of cacao from MMC, several tons of which we sold to other craft chocolate makers. Led by Managing Director Emily Stone, with the support of Field Director Gabriel Pop and a great team of production and field staff, MMC has been making waves in both the social enterprise and craft chocolate communities. In late 2012, MMC implemented a portfolio of low-interest farmer loans via Kiva, a non-profit organization that connects individuals with microfinance institutions on five continents to provide microloans to people without access to traditional banking systems. The loans will help existing producers grow their income by investing in planting more and increasing their production. MMC is developing additional Kiva loan opportunities for new producers and community groups. This past winter, Emily attended the Fine Chocolate Industry Association meeting in San Francisco as well as the Winter Fancy Food Show, a major specialty food trade show. During her visit she was able to connect with a large number of craft chocolate makers, and sold the entire 2013 harvest. In addition to Taza s investment, MMC also successfully closed on a round of investment with impact investor group The Eleos Foundation in July Finally, Rich Falotico of Atlantic Cocoa, Taza s importing partner, formalized an agreement to sit on the MMC Board of Advisors. His expertise will create greater access to markets which will support continued growth. By the end of 2013, MMC anticipates being Belize s largest cocoa exporter! On March 16, 2013, MMC held its 3rd Annual General Meeting of producers, which Alex attended as part of his annual visit. The cocoa farmer community in southern Belize, largely composed of Mopan and K ekchi Maya as well as some East Indian, Creole, and Garifuna communities, has embraced Maya Mountain Cacao more each year. The meeting had a record turnout, with over 200 independent cocoa farmers and their families in attendance. In the two previous years, many questions were raised at the General Meetings by farmers who were skeptical of MMC s commitment to producers and their communities, because of a history of development flops in the region. This year, the questions were focused on growth and the future: how can we plant more, make our farms more productive and create a more sustainable income by farming cocoa? This was a huge, positive shift in the attitude of the communities MMC works in. The 2013 Taza Chocolate Week at Cotton Tree Lodge, an eco-resort on the grounds of Maya Mountain s fermentation facility and warehouse, was a big hit. Joe Maxwell and Lauren Weinberg, members of the Taza production team, joined Alex for Chocolate Week to learn more about the farming, harvesting, and processing of cacao at the origin level. But Chocolate Week is not just chocolate. Guests were able to go on caving expeditions, river hikes, kayak excursions and some people even made it out to the cayes for snorkeling! To learn more about how you can spend a week alongside the MMC team, visit our Chocolate Week web page: tazachocolate.com/tours/chocolate_week_in_belize. Apolinaria Cho at her farm, with Gabriel Pop, MMC Field Director, and Alex Whitmore during Taza Chocolate Week in Belize, March Photo by Emily Stone Taza is proud to be involved with Maya Mountain Cacao, and thrilled by this year s impressive achievements by their amazing team in Belize. We can t wait to see how they are able to grow in the year ahead.
9 ÖKO CARIBE Country: Dominican Republic Provincia: San Francisco de Macoris Municipality: La Gina - Pimentel Fermentary Location: Lat , Long Average Rainfall: inches Average Temperature: ºF ÖKO Caribe was founded in 2006 by Gualberto Acebey Torrejon and Adriano De Jesus Rodriguez, who both have over 20 years of experience in cacao production, including working as technicos (trainers who teach farmers agricultural best practices) for Conocado, the largest cocoa producer group in the Dominican Republic, and biggest Fair Trade certified cocoa co-op in the world. They decided to set out on their own and started ÖKO Caribe, a mission-driven cacao sourcing company based just outside San Francisco de Macoris. Similar to what Taza helped create at Maya Mountain Cacao, Gualberto and Adriano s venture is a private cocoa processing and export company, working directly with small producers. They buy wet beans, then ferment and dry them to perfection for export to ultra-premium buyers in Europe and the USA. Their goal in founding ÖKO Caribe was to raise quality standards for cacao to serve these growing global markets, while maintaining environmentally and socially responsible operations. Alex and Rich Falotico of Atlantic Cacao (Taza s import partner) visited ÖKO Caribe on their way back to Santo Domingo, after their visit with La Red. They met with Gualberto and Adriano, and were impressed by both the founders and their facility. Gualberto and Adriano showed Alex and Rich a presentation about the company, and gave them a tour of their operations. Alex and Rich learned that ÖKO Caribe buys wet cacao primarily through three farmer associations: Alta Gracia, Union y Progress, and San Isidro, all of which are certified organic and UTZ (a certification program with social and environmental criteria for responsible growing practices). Each association has about member farmers with between acres of cacao each. These are medium size farms that can produce a decent volume, but not enough to market their beans individually to an end user like Taza. The farms are located in several zones outside of San Francisco de Macoris: Ponton, Pimentel, San Felipe, Los Lanos de Castillo (the biggest cacao producing zone in the Dominican Republic), Ramonel, Coto, and Duarte. The member farmers are industrious and often hire local folks to help them maintain and harvest their cacao, in order to improve production. Adriano and Gualberto have developed strong, long-term relationships with these associations to help cultivate a better and more stable price for their cacao than they were able to achieve selling to other buyers. Because ÖKO Caribe s mission shares so many values with Taza s own mission, Alex was immediately interested in purchasing cacao from them. After studying the bean quality and extensively touring the facility, he negotiated for our first container shipment to be delivered in June We are excited to welcome ÖKO Caribe to our roster of ultrafine cacao producer partners! Adriano and Gualberto of ÖKO Caribe in their cacao warehouse north of San Francisco de Macoris. Photo by Alex Whitmore
10 CACAO SOURCE INFORMATION LA RED GUACONEJO, DOMINICAN REPUBLIC FINCA ELVESIA, DOMINICAN REPUBLIC CIAAB, BOLIVIA MAYA MOUNTAIN CACAO, BELIZE ÖKO CARIBE, DOMINICAN REPUBLIC Purchased Since May 2007 January 2010 September 2010 July 2011 May 2013 Most Recent Visit May 2013 May 2013 April 2013 March 2013 May 2013 Visit Made By Alex Whitmore Alex Whitmore* Alex Whitmore Alex Whitmore, Lauren Weinberg & Joe Maxwell Alex Whitmore Most Recent Price Per Ton $3219 $3185 $4200 $4500 $3035 Tons Purchased Past 12 Months Fermentation Rate Cut Test Score 98.8% 98.1% 99.5% 98.0% 99.0% Percent of Total Cacao Purchased in the Past 12 Months 23% 38% 15% 8% 15% Shipment Method Sea Freight Sea Freight Sea Freight Sea Freight Sea Freight * Alex met with Joe Locandro, Finca Elvesia Sales Director, at his office in Santo Domingo, Dominican Republic. While their schedules did not allow for a farm visit, they were able to connect in country to discuss this year s operations. ** As of July 1, 2012 Taza Chocolate Week 2013 guests dance the cacao to squeeze out the fermentation juices and polish the outside of the beans. Photo by Alex Whitmore
11 SUGAR This year, Taza Chocolate is proud to have partnered with the Native Green Cane Project for our sugar sourcing. Native s distribution partner, Global Organics Ltd., based in Arlington, MA, tells the story of this unique source for an often challenging ingredient. The Native Green Cane Project The Native Green Cane Project in Brazil has been recognized as a sustainability champion. The World Economic Forum, the Boston Consulting Group, the Union for Ethical BioTrade and other organizations have recognized the Native Green Cane Project as one of the world s leading examples of innovative agriculture and sustainability. Native set out over 25 years ago to pursue the belief that sugar cane plants are an ideal crop for an organic agricultural production system. After much time was spent in research and development, the Green Cane Project was launched in Ten years later they achieved organic certification. They now have 15,000 hectares, or over 37,000 acres, of organically farmed fields, which is equivalent to almost 30,000 football fields. It all started with a conviction to supply sugar in a sustainable manner. Sugar production has been reported to contribute to greater biodiversity loss than any other crop. Also, the traditional method of harvesting by burning cane fields releases carbon and dangerous greenhouse gases. Native developed the first mechanical cane harvester, which means the cane is harvested green and not burned. The harvester also leaves green straw covering the ground, creating mulch that protects the soil against erosion. In addition to reducing greenhouse gases, this new way of harvesting also saves water, as a significant amount of water is used to clean burnt cane during processing. This new method of harvesting was implemented without displacing field workers. All workers were re-trained for other positions within the operation. They were also offered profit sharing and advancement programs as well as housing, education, and health care. Due to this and other programs, Native earned the EcoSocial certification by IBD, a social, environmental, and economic development and fair trade certification. The Green Cane Project reaches beyond standard organic practices such as eliminating synthetic fertilizers, genetically modified organisms, and prohibited pesticides. Native has worked to rebuild the soil by redirecting all waste streams to the fields, applying green manure, and rotating crops. They have increased the number and diversity of plants and animals on their farms by restoring habitats. Native also has its own entomological lab where they work with natural enemies that prevent pest damage to crops. Since 1986 over a million native trees and shrubs have been planted on Native farms, creating biodiversity islands which help to prevent erosion and create habitats for native species. Over 330 species of mammals, birds, reptiles and amphibians have been identified on Native farms, 49 of which are endangered. This includes four species of large cats including pumas and jaguarundis. They have also increased fungus, snails, wasps, and caterpillars to complete the food chain. The mills that produce Native s sugar are energy self-sufficient. Waste products from the process (sugar cane bagasse) are burned in highly efficient boilers to produce steam, which is then converted to electricity that is used to power the mill. They also sell excess energy to the power grid. The Green Cane Project s organic farming system has resulted in 20% higher productivity than conventional sugar cane production while reducing Native s carbon footprint and saving water, soil, energy, and promoting human welfare. Native has gone beyond organic, creating a sustainable way of life for their farms, their employees and the earth. Mixing organic cane sugar into chocolate at the Taza Chocolate Factory in Somerville, MA. Photo by Michael Piazza
12 ADJUNCT INGREDIENTS Taza Chocolate Direct Trade is a certification that applies only to our cacao sourcing. As a small company with limited resources, we must focus our sourcing efforts on ingredients that have the most impact. Whenever possible, we like to source our non-cacao ingredients directly as well. For example, we frequently source cinnamon and vanilla from Villa Vanilla, a sustainable organic spice farm in Costa Rica, and almonds from Big Tree Organic Farms, an organic farming cooperative in Turlock, California. But in most cases, since adjunct ingredients are a very small percentage of the total ingredients we use, they are only cost effective when purchased through indirect sources. Summary of Adjunct Ingredient Sources All Certified USDA Organic* Ingredient Almonds Cane Sugar Cashews Source Big Tree Organic Farms in Turlock, CA and Hilltop Ranch Inc. via Tradin Organics in Ballico, CA Native Green Cane Project in Brazil Tradin Organics in India Cinnamon Villa Vanilla in Costa Rica Cocoa Butter Coconut Flavor Concentrate Coffee Hazelnuts Kosher Salt* Orange Oil Peanuts Rice Crisps Rum Flavor Oil Spices (Ground Chipotle, Ground Chili Blend, Ground Cayenne Pepper, Ground Black Pepper, Ground Nutmeg, Ground Cinnamon) Global Organics; it is from Peru and the Dominican Republic, and processed in Italy. Natures Flavors in Orange, CA Counter Culture Coffee in Durham, NC; we only use their Direct Trade Certified coffee. Bedemco in Turkey Siegel Egg, a distributor in Billerica, MA Made from domestic oranges; purchased from the Lebermuth Company, based in Indiana. Teddie in Everett, MA New Organics in Grafton, CA Natures Flavors in Orange, CA High Quality Organics in Reno, NV Vanilla Villa Vanilla in Costa Rica, and Gold Coast Ingredients in Uganda * Salt is a mineral and cannot be certified organic under USDA standards Weighing out biodynamically farmed and cured vanilla beans from Costa Rica. Photo by Michael Piazza
13 561 Windsor Street Somerville, MA tazachocolate.com Emily Stone performs a cut test on a criollo cacao pod in the Bladen Nature Reserve in Toledo, Belize (front cover); Close-up view of a freshly fermented and partially dried cacao bean in the Dominican Republic. Photos by Alex Whitmore
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text:
Who's Gaming Now?!
New Post
Game Library
The forums will be closing down on Friday, 28 July. -
Read more
The Landing of "Aliens" on WGN.
December 2016
General Chat
Really, what's wrong with these people? I am tired of getting emails about useless new topics of people complaining about:
1) People that got banned for no reason.
2) People that cannot get their game keys, even if they have joined the steam groups requested, with everyone of them opening a new discussion.
They spread like cancer! I miss the good, old WGN without these dumb people.
I know that moderators and Carl do their best, I was a moderator in my College's forum, so I can fully understand the situations you deal with.
But please, these "dark" days, do something better! WGN is under attack!
Thank you for existing! :-)
December 2016
For the benefit of your mental stability, you should unsubscribe from email updates from the Support category
December 2016
December 2016
Sadly this stupidity seems to be the norm across all sorts of forums these days kouman.
Steam forums are the worst. I used to help people on the forums of a few of the games I play, but the amount of profoundly inane posts and reposting of simple questions wore thin and I gave up.
Steelz Cloud
December 2016
Its not that bad...
December 2016
edited December 2016
*mod hat off for a second*
can I just say that I agree? because I really do
I cant help but think that ever since our ould group got closed and we moved to the site, there may have been some "decline" in terms of the community or rather in user generated content. Then again the same has happened with the old Discord server we had: at first it was chuck full then in a few weeks literally only a few of us were sticking around apart the occasional spammers and beggars
Now granted, thankfully theres no such crisis around here currently but I would be lying if I would say that there arent threads and comments that sometimes just makes me wanna faceplant repeatedly.
In my opinion these problems come down to the following reasons
1. Many of those people are what I like to call "read only" folks. They dont want or cannot be bothered to look up basic information on google or use the search bar, so they automatically make a new thread.
2. Language barrier. There are many folks who dont necessarily speak/understand english (and i may add that I dont blame them for that), this may cause some problems
3. People who think that the staff members are dumb
If you wander around the VAC subforums on steam, you will know exactly what Im talking about. These are the classic example of people who will vehemently deny of doing anything wrong and claiming that they were banhammered "fur nuthin", even when faced with evidences.
I think the most hilarious story i have with is when a guy posted about his account being suspended on the steamgift forums innocently (spoiler alert, he wasnt innocent). So I decided to have a little chitchat with him and when I mentioned him that his story doesnt add up, he went rogue on me and started threatening us about "how he will give us bad publicity on gaming sites and usual"
Needless to say, nothing of such happened but at least I had a good laugh out of it if anything. Classic "talks the talk but doesnt walk the walk" textbook example.
But yeah, bad apples will always happen sadly, thats just how the internet works. Its very hard to make the right balance to keep the community clean while not falling to the other side of the horse and literally creating a dictatorship either.
With that said, i think the support forums would need some serious rewamp, starting with making it so that users can only see threads they created themselves and limiting replies in said thread between the thread creator and staff members, to keep things easier and less confusing.
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text:
Plenty Good on Poesia: MSC Poesia Cruise Review by snorkelgirl1
Overall Member Rating
Plenty Good on Poesia
Destination: Europe - Eastern Mediterranean
Embarkation: Fort Lauderdale (Port Everglades)
Input on some specific areas:
- swimming pools are well designed/there are 2. If you don't want to fight for loungers, just go to the pools and use the "edge"...no problem.
- there is a large screen forward, by the pool...but unlike other ships, they keep the volume tolerable and it was not a distraction.
-SPA: great area. They have a juice/coffee bar in the reception area, as well as a lounge area.
There are 3 hot-tubs/indoor/with a great view outside there, and nice/ large/ all tile mens and women's steam rooms. Also a sauna. All More complementary.
-Gym: small. not alot of equipment, ie, no rowing machines. Does have bicycles, elliptical and treadmills. Free weights. No organized classes in club area...if you want classes, yoga or otherwise...not offered on this ship.
-NO CHAIRS ON PROMINADE DECK. This is a big deal for me. If you want to read outside, look at the waves, be out of the sun and crowds......no can do.
- no typical "Jamaican" band poolside. They play a variety of taped music.
- since they make major announcements in 5 languages, they keep them to a minimum, ie, no major daily events "hawking" / announcing excursions/ etc. Ship is therefore quieter.
- ship has NO SUNDRY store. If you need an aspirin or any Over the counter medicine/ peptobismal, etc, you must go to medical. If you need batteries for your camera, you are out of luck.
-you are unable to leave a message when you call someone's cabin.
-the ships "team" does a nice job of offering varied programs. The crafts projects looked fun and were popular. The Dance lessons were fun and the skits and contests were well attended.
-cabin stewards did a great job. Always had ice and any request taken care of.
-bar staff does not push the drinks, a nice change.
-front desk a bit "brisk", but were professional.
-dining room wait staff did a great job. 2 seatings/ 5:30 and 8:00.
Shore Excursions:
-the MSC web site is a bit different, and when you investigate excursions, they give no TIME of day for the event. In fact, even once you reserve it, you do not know when you are going until you receive the
"program" in your cabin at 2100 or so the night before you go! So if you want to try and do more than one activity in a port, plan them yourself. They have you "muster" and leave the ship together for excursions, but they run them well, in a low-key way. I found some of them to be very reasonable, unable to book privately at any better price.
-The ship did change the times to be in port for one stop/ St Maartan between when I booked and departure.
- appear slightly smaller than others. Saying this as room had only a single chair in it, vs "sofa" many others have. Most rooms have "bunk beds" on the side bulkheads, which fold down for use. As a result, the cabins lack shelving on the bulkheads and the "nook and cranny" storage other cabins have.
-they provide body wash and shampoo in shower dispensers.
-believe that only certain categories of stateroom receive a robe.
-climate control was excellent and accurate.
- food is adequate. I would say it is the
lowest rated in presentation, preparation and selection of any of my cruises. They repeat the menu if you do a B2B. Also, some entrees were excellent first week, and poor the second. They have an american/ italian/ and "offered every night of the cruise" sections.
- gelato is offered for dessert each night in the dining room.
-Pizza in the buffet is always hot, fresh and good.
-Buffet line vs "Pod" design is a major flaw. Lines/ crowds/ congestion were there, but I have been on ships with worse. Lunch menu is the same most days. Port side has "grill" offerings, starboard side has the pizza. Sandwiches and cookies, the more American idea of lunch are offered at 1600. Sandwiches the same each day: tuna, chicken, egg and shrimp salad.
-room service food is limited to above sandwiches, fruit plate, salad...don't think anything hot.
-AM room service is continental only: coffee, rolls, juice, yogurt. No cereals.
-Cappuccinos and espresso's are reasonable at the many bars...I think $2/$3.
-In the dining room, there is an option of a house red or white which is very reasonable....$3/glass and $8 a carafe....also full wine list/bottles per usual.
-They make good use of the entertainers on board...many do slightly varied acts on different nights.
-They have at least one opera night....go for a change of pace.
-"Production" element of theater performances is not as high as others. Simpler can be good also.
- the female headline singer is very good. Male acrobats are super.
-if you do a B2B, some of the shows are repeated....good time to visit other lounges!
Embarkation/ Disembarkation:
-embarkation was well run and staffed.
-disembarkation was comfortable and calm in getting off the ship....once off, the wait for customs and taxi was a bit much. Less
Published 02/02/11
Cabin review: 8071
Quiet. Porthole/ obstructed view, but not in front of a lifeboat, so light and access to see outside was quite good. Easy access to forward and mid-ships elevators. Closet elevator access living spaces only, ie, go to deck 12, but do not access deck 13/pools/ buffet.
Port and Shore Excursions
Read Cruise Critic's MSC Poesia Review >>
A really great cruise to Greec...
Staff made the trip
Royal Caribbean cruises standa...
Mixture of Good and Poor
Not for Americans with Childre...
Not for P&O or Celebrity goers...
We both caught a serious bug.....
Beautiful ship, some growing p...
Nice time but room for improve...
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average rating: -- / 10
Divergent modern dressers fans outsmart plenty on route to blaze Bill of Rights at this juncture. In Accord against the upcoming movie, D�but Annual.
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Swallow Guide 15Favorites [+]
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Running Time: 86 minutes
Released: 06/2015
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KA-P90 Pickup Black
KA-P90 Pickup Black
Article code: GS-220072
S-90 ; ALNICO / D.C. =7.8K- The classic P-90 pick-up - all the tones are there - fat, bluesy, rich singlecoil tone. A great balance of EQ covering the entire sonic spectrum has helped to garnish this pick-up rave reviews from all who have dares to use it. A versatile pick-up that sounds great with clean or distortion sounds. Important measurements - 85mm x 34.5mm overall length and width. 49mm string spacing centre to centre of outer polepieces (low E to high E).
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text:
Arrange vertical/horizontal viewports within seconds.
A collection of tools to extend and enhance the Autodesk® AutoCAD® (2015 or Higher) GeoLocation functionality.
Quickly counts and exports information to a Table or Clipboard
Converts hundreds of international and historical physical units
CADtoWIN extends the Microsoft SharePoint functionality inside of Autodesk® AutoCAD®.
Synchronously view and compare multiple drawing document or multiple model viewports side by side.
Small and powerful application for the drawing of a conditional designation of a slopes used in the drawing (previous name - AlxdDike).
Automatically reposition raster images in a drawing to the position defined in the images "World files".
This app helps you save a lot of time to select objects by quickly making filter and quickly selecting similar objects based on sample entities.
Import & export objects between Google Earth™ and Autodesk® AutoCAD®
Connects Autodesk® AutoCAD® with Google Earth and the Real World.
Import - drawing objects according to the coordinates of the text file.
Export - file recording, the coordinates of objects.
Display internal version of DWG files - the source Autodesk® AutoCAD® release, build number and language.
GeoCode performs geocoding and reversed geocoding - it creates street address or what3words codes for picked points (location) and converts full addresses to lat-long coordinates and geomarkers.
Spatial Manager™ for Autodesk® AutoCAD® is a powerful AutoCAD plug-in designed for AutoCAD users who need to import, export and manage spatial data in a simple, fast and inexpensive way.
This plug-in allows you to insert scannable Quick Response (QR) Codes into AutoCAD drawings.
JTB Spot Elevation is an app to insert surveying Spot Elevation blocks and manage them on an Edit Properties spreadsheet.
Draws lines on Autodesk® AutoCAD® using Relative to last segment the Relative Polar angle NOT 180 degrees. With this command the Relative Polar is set to 0 (zero).
ECW Plugin for fast and convenient usage of raster images and catalogs.
GIS data importer for Autodesk® AutoCAD®, including ESRI SHP, MapInfo and Oracle.
Generates chainage (station) marks along either arcs, lines and polylines


text:
That's a who's who of college football right there.
Growing up in a family of devoted Big Orange fans, I began following the team long before I began covering the team as an occupation. The best I can figure, I've seen nearly half of those 800 wins – roughly 200 in person and another 190 or so on television.
Here, in chronological order, are 20 of the games I consider the most memorable:
I'll never forget the first game I attended. My Uncle Wade took me to the 1964 opener against Chattanooga. Doug Dickey was making his head coaching debut, and the Tennessee walking horse crapped on the field shortly before kickoff. The Vols were unimpressive in winning 10-6 but that first taste of Big Orange football was one I'll never forget.
I was a rookie reporter for The Knoxville Journal in 1974, when Tennessee carried a 2-3-1 record into Game 7 against Clemson. Tickets were plentiful outside Neyland Stadium, so my parents and my wife decided to attend that game. Incredibly, I found a "scalper" who offered six seats together for $9. He wouldn't break up the set, so I bought all six, then sat with my parents and wife in the stands that day. I'm glad I did. Tennessee scored in the final seconds to pull within 28-27, then elected to try a two-point conversion. Condrege Holloway rolled to his right only to find a host of Tigers waiting for him. Reversing his field, he raced to his left and unloaded a split-second before he was blasted by a Tiger defender. Larry Seivers went up in the back of the end zone and somehow plucked Holloway's desperation heave out of the air, giving Tennessee a 29-28 victory in the most dramatic finish I've ever witnessed. Nine dollars for six tickets proved to be quite a bargain.
The 1979 season saw Tennessee bounce back from a humiliating homecoming loss to Rutgers by hammering No. 13 Notre Dame 40-18 seven days later. I don't know that I've ever witnessed Big Orange Country so excited.
|Vol wide receiver Carl Pickens caught a touchdown in the 45-3 win over Florida in 1990.
|(Getty Images)
Tennessee's 1985 showdown with top-ranked Auburn was so heralded that Sports Illustrated sent a reporter to do a feature on Tiger tailback Bo Jackson. Tennessee's defense sent Bo to the sidelines, however, and Vol quarterback Tony Robinson wound up gracing Sports Illustrated's cover as Tennessee crushed Auburn 38-20.
Sadly, The Journal still wasn't sending me to road games in 1985, so I had to watch on TV as No. 20 Tennessee and No. 15 Alabama collided at Legion Field. Vol linebacker Dale Jones made one of the great defensive plays in program history, batting a Mike Shula pass into the air and intercepting it on his way to the ground to seal a 16-14 upset of the Tide. That spurred the Vols to a 9-1-2 season and an SEC championship.
Perhaps the most memorable game in Vol history came later that season. Playing a near-perfect game, Tennessee routed second-ranked Miami 35-7 in the Sugar Bowl. And, yes, I watched that one on TV, too. The Vols were such heavy underdogs that The Journal's publisher declined to send me to New Orleans.
As fate would have it, I was elevated to primary beat writer on the Vols in 1986, just in time to see Tennessee slump to 7-5. The highlight of that season occurred in a 22-10 upset of No. 20 Ole Miss at Jackson. With Tennessee protecting its lead, 235-pound William Howard moved from fullback to tailback and carried 16 consecutive times in the fourth quarter. Afterward, Vol guard Harry Galbreath quipped, "Sometimes you just have to get out of the way and let the big dog eat."
The 1989 season brought two of my strongest memories. The first was watching Chuck Webb run for 294 yards against Ole Miss in a 33-21 Tennessee victory. The next came six weeks later, when the inimitable Mr. Webb hung 250 yards on Arkansas in the 1990 Cotton Bowl. At 5-feet-11 and 200 pounds, Webb wasn't big, but he had tree trunks for legs that gave him surprising power. He also had incredible vision, cutting ability and instincts. I saw Herschel Walker and Bo Jackson in their prime, and I wouldn't trade Chuck Webb for either of them. He's the greatest back I've ever seen. Period.
The most surprising victory margin I've watched Tennessee register came in 1990, when Steve Spurrier brought his ninth-ranked Florida Gators to Knoxville to face the fifth-ranked Vols. Von Reeves took a handoff on a tight end-around, then threw a 47-yard touchdown strike to Carl Pickens that bumped the Vol lead to 28-3 in the third quarter. Reeves did this despite forgetting to remove his receiving gloves. Tennessee ultimately won 45-3 in a game I'm pretty sure Spurrier will never forget.
The 1991 season brought perhaps the most unforgettable Tennessee game I've attended. That would be Game 8 at Notre Dame, the so-called "Miracle in South Bend." Already leading 31-7 late in the second quarter, the Irish were about to tack on a field goal and pad the lead to 34-7. Tennessee blocked the kick and returned it for a touchdown, however, giving the Vols a 31-14 deficit and some momentum going to halftime. Tennessee outscored Lou Holtz' Irish 21-3 in the final two quarters, sealing the 35-34 victory when Jeremy Lincoln blocked a last-second field goal try with his rear end. In my game recap for The Knoxville Journal I described the game as "an ugly win … butt ugly."
|Peyton Manning led Tennessee to a victory over Kentucky in 1997 by throwing for 523 yards and five touchdowns.
|(Getty Images)
Obviously, the 1998 national championship season featured some memorable games. No list of unforgettable Tennessee contests would be complete without mentioning the Arkansas game, when the Razorbacks needed merely to run out the clock to preserve a 24-21 defeat of the top-ranked Vols. Billy Ratliffe forced a Clint Stoerner fumble, however, and Tennessee drove down the field to score a touchdown that produced a 28-24 victory and extended the Vol record to 9-0.
I was lucky enough to see Tennessee cap that 13-0 season in 1998 by beating Bobby Bowden's favored Florida State squad 23-16 in the Fiesta Bowl for the BCS national championship. Most people never get to witness a national championship game in person, so I consider myself very, very fortunate.
The 2001 season saw the Tennessee-Florida game postponed till Dec. 1 due to the terrorist attack on the World Trade Center. The Vols brought a No. 5 national ranking into that much-anticipated game against the second-ranked Gators. Travis Stephens ran wild and Tennessee foiled a late two-point conversion try to prevail 34-32 in what would be Steve Spurrier's final game at The Swamp.
Tennessee's 41-38 six-overtime defeat of Arkansas in 2002 was memorable in its length but I honestly can't say that sitting through six overtimes was fun.
The 2004 game with Florida was a classic. Vol kicker James Wilhoit missed a potential game-tying extra point late in the fourth quarter, then went from goat to hero by nailing a 50-yard field goal with six seconds left that produced a dramatic 30-28 Vol victory.
The 2006 opener against ninth-ranked California may have been the most animated I've ever seen a Tennessee crowd. Tennessee bolted to a 35-0 lead, then called off the dogs and coasted to a 35-18 victory.
As Vol fans are acutely aware, the Big Orange hasn't posted many victories – memorable or otherwise – in the past six years. I guess the most memorable game during that span occurred on Halloween Night of 2009, when Lane Kiffin's Vols, clad in black and orange, shocked No. 21 South Carolina 31-13.
If there was a memorable win in the Derek Dooley era I must have missed it.


text:
12 dog-stabbing incidents in recent months -- and at least a dozen shmucks
Earlier this week, Matthew Weatherspoon was charged with stabbing a five-month-old bulldog puppy named Diamond after the dog nipped him. He is then accused of tossing the dog out of his apartment, where it was later discovered and taken to an animal hospital. Unconscionable? Yes. But sadly, Weatherspoon is not alone.
Just two days later, somebody tied a German shepherd to a tree in Colorado Springs and stabbed it to death with a large blade.
And that's just the beginning of our list of dog-stabbing shmucks. Here are ten others culled from just the last few months of headlines around the country.
In San Diego, someone stabbed a nine-month-old German shepherd more than fifty times during the middle of the night. The dog died.
In San Francisco, a man who was walking his dog allegedly stabbed a dog that was being walked by a woman in the same park. The woman had asked the man if his dog was neutered, witnesses said. The dog lived.
In New Haven, Connecticut, a man who stabbed his own dog, a Stafforshire terrier mix, 29 times was found competent to stand trial. He had told police that people were bothering him about the dog and that he had family problems. The dog is still hospitalized.
In Norwalk, Connecticut, a police dog was stabbed while trying to defend a police officer from a man who had two knives. The dog wasn't fatally injured.
In Washington State, a police dog was stabbed and killed after tracking down a suspect in a stolen car case.
In Wichita, Kansas, a 23-year-old woman stabbed her sister's dog, a terrier, because she was upset with her boyfriend. The dog lived, after surgery.
In Louisville, Kentucky, a woman was arrested and charged with stabbing a dog to death with a Samurai sword after she found it playing with a nearly dead cat.
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In St. Bernard, Louisiana, a man was accused of stabbing his dog in the throat with a sword and then beating it after it went to the bathroom in his house.
In Sacramento, California, a sixteen-year-old boy allegedly stabbed the family dog, a Labrador retriever, and then fought with and injured to police officers. The dog survived.
In Detroit, a 54-year man was charged with stabbing the family dog to death after he got into an argument with his wife.
Talk about a parade of shmucks.
More from our Shmuck archive: "Frontier pilot booting quadriplegic John Morris (& choice colleagues) earn Shmuck dishonors."
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Jaipur, Oct 16: Australia batsmen set a new world record during the second One Day International against India at the Sawai Mansingh Stadium here on Wednesday.
Australia's top five batsmen all scored half centuries to set a new record in ODIs. This is the first time in ODI history that a team's top five batsmen have all gone past 50 runs.
Today's match between India and Australia was the 3,420th ODI.
Aaron Finch, Phillip Hughes, Shane Watson, George Bailey and Glenn Maxwell registered half tons in Jaipur.
As a result of these five batsmen making merry against a clueless Indian bowling attack, Australia posted a massive 359/5 in 50 overs.
Among the five, captain Bailey was the top scorer with 92 off 50 ball. He remained unbeaten.
Finch scored 50 while his opening partner Hughes made 83. Watson hit a 53-ball 59 while Maxwell smashed a quick 53 off 32.
The only other time that a team's five batsmen notched up half centuries was by Pakistan against Zimbabwe in 2008. In that match, batsmen from two to six went past 50.