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Burt Pugach Hired Men To Throw Acid In Her Face
February 16, 2012 by staff
Burt Pugach Hired Men To Throw Acid In Her Face, Burton N. "Burt" Pugach (born April 20, 1927), a New York based lawyer who spent fourteen years in prison for hiring men to throw lye in the face of his former girlfriend and future wife, Linda Eleanor Riss (born February 23, 1937).
At the age of 16, Pugach graduated from Evander Childs High School. He later received a Bachelor of Business Administration from the City College of New York and a law degree from Brooklyn Law School where he graduated c*m laude. After admission into the New York State bar, Burt and Herb Weitz built the law firm of Weitz and Pugach. The firm, specializing in negligence cases, became highly influential. The success, however, was short lived – on November 19, 1958, the Special Committee on Professional Conduct formally charged Weitz and Pugach for engaging in illegal activity relating to fee splitting.
In 1959, Pugach began an infamous affair with Linda Riss, a 21-year-old woman from East Bronx. Upon discovering he had a wife and child, Riss broke off their relationship. Pugach threatened to kill or hurt Riss if she left him. "If I can't have you, no one else will have you, and when I get through with you, no one else will want you." Riss reported the matter to the New York Police Department to no avail. Upon hearing of her engagement to Larry Schwartz, Pugach hired three assailants to attack Riss, throwing lye in her face, leaving her blind in one eye (she lost her sight in the other eye during heart surgery) and permanently scarred. Pugach went to jail for 14 years, during which time he continually wrote to Riss. When he was released in 1974, Pugach and Riss resumed their relationship and married soon thereafter. In 1976 they co-wrote a book, A Very Different Love Story.
In 1997, Pugach was once again accused of threatening another woman with whom he was having an affair. Linda R. Pugach appeared at the trial as a character witness on behalf of Pugach.
In 2007, filmmaker Dan Klores produced the doc*mentary Crazy Love about Burt and Linda Pugach.
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Toni Braxton Speaking in Tongues Lyrics on screen MP3
From The heat album. Good for foreplay ;) ** Disclaimer: This song is owned by SME. I do not own this song at all. No Copyright infringement is intended.
Toni Braxton- Seven Whole Days (With Lyrics) HD MP3
Toni Braxton- Seven Whole Days (With Lyrics) HD Enjoyyy NO COPYRIGHT INFRIDMENT INTENDED THE CONTENT OF THIS VIDEO DOES NOT BELONG TO ...
Toni Braxton (Full Album) MP3
Track listing: 1. "Another Sad Love Song" 2. "Breathe Again" 3. "Seven Whole Days" 4. "Love Affair" 5. "Candlelight" 6. "Spending My Time with You" 7. "Love...
Toni Braxton - No Way MP3
From The Album Pulse Atlantic Records 2010(Track 9)
hero- toni braxton lyrics MP3
GET THIS SONG SENT TO YOUR MOBILE PHONE EXCLUSIVELY @ http://ringtonesbeyond.com and download video @ http://flvnow.com youre the only one ...
Unbreak My Heart - Toni Braxton LYRICS MP3
LYRICS ON SCREEN Unbreak My Heart - Tony Braxton Like and Comment I do not own this music or have any rights to this music.
Toni Braxton ~ Talking in His Sleep ~ Secrets [05] MP3
Artísta: Toni Braxton Música: Talking in His Sleep Álbum: Secrets Copyright SME © Toni Braxton.
Toni Braxton I'm still breathing Lyrics on Screen MP3
Another favorite of mine from Toni's "The heat" album. Always remember life goes on!! **DISCLAIMER: THIS SONG IS OWNED BY SME. I DO NOT OWN THIS ...
Toni Braxton - Maybe [ FULL VERSION ] MP3
Maybe by Toni Braxton album: Heat (2000) Is tonight's the night that you take Control of me Tell me boy, what's it really gonna be spending time for a while Oh ...
Toni Braxton - The Art Of Love MP3
Artist: Toni Braxton Song: The Art Of Love Album: The Heat Hope you guys enjoy :)

subset: commoncrawl


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[quote:T Ceti H.C. Radnarg:MV8yMDA2MTE4XzMzNzA5ODU5XzEzMzZBNkM=] [quote:Anonymous Coward 24822589:MV8yMDA2MTE4XzMzNzA5NzQ1XzFBQzI1MDNC] [quote:KoFFee_:MV8yMDA2MTE4XzMzNzA4Mzg0XzdFQzVFMDE4] [quote:Anonymous Coward 13039567:MV8yMDA2MTE4XzMzNzA4MjM5X0UyNDIyRjU5] [quote:flashlight:MV8yMDA2MTE4XzMzNzA2MzEzX0QxQkNCOUMx] Why are you pushing religion on a conspiracy site? You do realize that you're pushing this on people who have the ability to critically think, right? [/quote] I can speak from personal experience that I came to God and Jesus Christ after thinking critically. Take a look at the world we live in and tell me the Devil isn't running the show. Take a gander at free masons/ufos/occult/and conspiracy in general. It all leads to demons... Just look at the signs hidden in plain sight. [/quote] Truth spoken and I agree. I was not born into a religion. I came to Christ in my early twenties, and up until then, didn't even know if God existed. I have relied on God and His living Word to teach me through His Holy Spirit that now resides in me. I have never adhered to man made religions, doctrines or denominations. I am simply a person who has met the living God, who has repented of sins and asked Jesus to come live in my heart and teach me about His love. I truly did experience a new life in God's Spirit and continue to grow and change through the renewing of my mind. Jesus is real. Jesus is alive! [/quote] God Bless You! Jesus Is Very Real! [/quote]...the spirit is alive, the ark you call Jesus is no more...you cant separate the spirit in the ark called Jesus from the same spirit within us all...here's something to remember> the sky starts where the ground ends..only the bottom of the ark touches the earth ,the rest is in the sky and fog on the ground is a cloud in the sky...so if jesus left up in the clouds all he had to do was walk up a cloudy hill and all he has to do is walk back down a cloudy hill to come back in the clouds...you dont have to fly to be in the sky,just jump up presto your in the sky for a moment...our bodies are in the sky as only the bottom of our feet/shoes touch the earth...the sky starts where the ground ends... [/quote]
Original Message
Sounds like a lot of washing and ironing still needs to be done.
The empire of the false prophet is setting out to deplete the breath of life from believers--especially those who pose the greatest threat against darkness.
He is trying to dismantle the power of God as well as dismantle the people of God.
He is trying to shut down every light-bearing soul by causing division, strife, apathy and lethargy.
The world has become polluted with idolatry, self-seeking mentalities and multiple false religions.
There is a Holy Spirit many claim they have--but it is a counterfeit.
Only those who have believed and received Jesus Christ into their hearts, have the true Holy Spirit.
The biggest proof of this, is that the true Holy Spirit always points the way to Christ and Him only.
The counterfeit will point to false gods, false religions and try to keep you away from Christ.
Why Jesus Christ? It is His Blood that was poured out through His sacrifice that is the only way of receiving regeneration.
He willingly came to be a sacrifice for all--that is why He is referred to as the Lamb of God--the sacrificial Lamb.
But now he(Christ) has appeared once for all at the end of the ages to do away with sin by the sacrifice of himself.(
Hebrews 9:26)
God requires a sacrifice to atone for sins.
It is Christ's Blood, only, that can do this.
How much more, then, will the blood of Christ, who through the eternal Spirit offered himself unblemished to God,
cleanse our consciences from acts that lead to death, so that we may serve the living God!
(Hebrews 9:14)
When God looks down at the saved soul, He doesn't see color or race, or a creature of sin--He sees His creation covered by the blood of His Son.
Jesus is coming back.
He is coming back for His Bride without spot or wrinkle.
He is coming back for those who have believed that He is the only Way back to God.
If you feel that your garments are stained with sin, come to Jesus.
Be washed in the Blood of the Lamb.
Your garments can become spotless and white as snow.
So when the Bridegroom comes, your robe will be white.
"Blessed are those who wash their robes, that they may have the right to the tree of life and may go through the gates into the city.
Revelation 22:14
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JHDTCS is a software development company full of highly motivated and highly technically skilled team for Internet-based information services.
We provide services for wireless devices such as mobile phones and Internet enabled PDAs and Java enabled mobile Phones. Our mobile based software is compatibility for mobile devices spans a wide range of devices and networks, and we have cultivated strategic partnerships with major players in this field.


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Each month, Rated People connects over 50,000 homeowners with quality tradesmen - simply enter your job details in the form above to get started.
We'll match your job to the relevant tradesmen in your area - those interested will pay to see your contact details and call you to quote.
As each tradesman expresses interest in quoting on your job, we'll send you their profile and ratings to help you choose the right one for you.
After the work is complete, return to the site and rate your tradesman based on their quality of work, reliability and value for money.
Plasterer / Renderer
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I have been wanting to make a cute topiary! Most of the supplies I used were from a yard sale and Goodwill. This craft was easy and didn't take a long time.
Here's what I used:
I'm not joking, but these foam balls were not in good shape…..found at a yard sale for $.50 cents!
I started taking apart my flowers and used my glue gun to add to the foam ball.
Add the flowers all around until your ball is completely covered.
I wanted to add something on the middle of each flower. I had these pearl necklaces from a yard sale as well. I cut each pearl, but there was a tiny piece of thread at the top. I added glitter to each pearl to cover up the little thread.
Glitter makes everything cuter!!
I put the topiary in a glass jar full of Easter candy. You like?
This could be a pretty decoration on your table or around the house next to a cute "Happy Easter" sign.
Have you made topiaries before? Aren't they fun?
If you'd like to share your topiary, visit my current Link Party.


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How to Create random basic math problems in Microsoft Excel
Love Microsoft Excel? This clip contains a tip that just might induce you to. With this free video tutorial from ExcelIsFun, the 71st installment of his "YouTubers Love Excel" or YTLE series of free video MS Excel lessons, you'll learn how to create random math problems for your kids with the CHOOSE, RANDBETWEEN, DOLLAR and TEXT functions. Learn to love digital spreadsheets more perfectly with the tricks outlined in this free Microsoft Office how-to.


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Discussion in 'Resource Manager Closed Suggestions' started by erich37, Sep 22, 2014.
Responsive / "Categories" should be shown at the very top
The category list works like a navigation menu, so when viewing on a mobile it makes less sense to have the categories at the bottom under the list of latest updates.
I realise this is normal behaviour for a sidebar to go underneath in mobile view, but mu suggestion is that I think there needs to be an option to show it above the list of resources, ie where you expect to see navigation.
Separate names with a comma.


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|Specific References
|Related Products
|C7 / Complement component 7
|A DNA sequence encoding the human C7 (P10643) (Met1-Gln843) was expressed, fused with the Fc region of human IgG1 at the C-terminus.
|Human Cells
|In general, recombinant proteins are provided as lyophilized powder which are shipped at ambient temperature.
Bulk packages of recombinant proteins are provided as frozen liquid. They are shipped out with blue ice unless customers require otherwise.
|> 90 % as determined by SDS-PAGE
|< 1.0 EU per μg of the protein as determined by the LAL method
|Samples are stable for up to twelve months from date of receipt at -70℃
|Ser 23
|The recombinant human C7 /Fc is a disulfide-linked homodimer. The reduced monomer comprises 1062 amino acids and has a predicted molecular mass of 118 kDa. The apparent molecular mass of the protein is approximately 118 kDa in SDS-PAGE under reducing conditions.
|Lyophilized from sterile PBS, pH 7.4
1. Normally 5 % - 8 % trehalose and mannitol are added as protectants before lyophilization. Specific concentrations are included in the hardcopy of COA.
2. Please contact us for any concerns or special requirements.
|Store it under sterile conditions at -20℃ to -80℃. It is recommended that the protein be aliquoted for optimal storage. Avoid repeated freeze-thaw cycles.
|A hardcopy of COA with reconstitution instruction is sent along with the products. Please refer to it for detailed information.
Complement component 7 is a component of the complement system. It belongs to the complement C6/C7/C8/C9 family. It contains 1 EGF-like domain, 1 LDL-receptor class A domain, 1 MACPF domain, 2 Sushi (CCP/SCR) domains and 2 TSP type-1 domains. Complement component 7 serves as a membrane anchor. It participates in the formation of Membrane Attack Complex (MAC). People with C7 deficiency are prone to bacterial infection. It is a constituent of MAC that plays a key role in the innate and adaptive immune response by forming pores in the plasma membrane of target cells. Defects in C7 are a cause of complement component 7 deficiency (C7D). A rare defect of the complement classical pathway associated with susceptibility to severe recurrent infections, predominantly by Neisseria gonorrhoeae or Neisseria meningitidis.
|Product name
|Product name


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You're a Natural
A specific character is innately good at something, as commented by another character.
Do we already have this? Or need it? In many works, it's a given that, when a character picks up a sword or gets in a car, he can fence or drive, respectively. In others, though, these Improbable Aiming Skills and Implausible Fencing Powers apply only to one or a handful of character(s), and it is remarked, by others, how good they are, especially for their first go. It's something of an informed difficulty, in the context of video games - the player must be able to accomplish the basic mechanics of the game, but if the character is The Chosen One, then an NPC must remark how other characters wouldn't be able to do it. The same is often true for other works. Can be a form of Shilling The Wesley. The point of the trope is not that the character is an Instant Expert - it's more about the other characters' reactions, in order to inform the audience that whatever skill is being displayed is remarkable. Examples:
- When Harry Potter gets on his broomstick, he is so good that, despite breaking the rules, he is drafted into the Gryffindor Quidditch Team. It's remarked a million times that no First-Year ever makes the team, and Oliver Wood almost certainly tells him he's a natural.
- Hermione seems to invoke this on herself in the first-year, regarding her own capacity for magic.
- Lupin also pulls this trope on how amazing Harry is for producing any kind of patronus at all.
- In the Pokemon games, when the player gets back from his first task and returns to that game's Professor, said Professor usually comments how extraordinarily quickly the player's Mon has got attached to the player - and obviously they should then go on an adventure.
- In Final Fantasy X, when the Aurochs see Tidus perform the blitzball Sphere Shot on the beach, they accost him, because this is something awesome - and something that, being so awesome, demonstrates how good Tidus is, as well as how rubbish the Aurochs are in comparison. So far, the player has only seen awesome Rule of Cool Blitzball in the opening sequence, so we need Wakka to qualify just how good Tidus is.
- In Torchwood, Jack seems to look out for people who naturally are the best for his team, through their courage and gumption - attributes that mark them apart from usual citizens in his eyes. Gwen was one, then he and Gwen together scouted out a new medic at the beginning of the Children of Earth miniseries.
- The latter is subverted in that the medic is actually an agent, deliberately trying to demonstrate the skills that would get him inside Torchwood
Hello, Unknown Troper. You'll need to get known to lend a hand here.
Community Feedback Replies: 10
First of all, No New Stock Phrases.
Natural Ability, Natural Aptitude or Natural Talent could all work. We have The Gift but it seems like this is different? The Gift sounds like a supernatural ability or something someone was born to do, whereas it sounds like you're referring to having a natural aptitude. There's certainly a difference between the two in real life, e.g. a successful athlete or artist probably has a certain talent towards their profession that most people don't, but that's not the same as being gifted.
Probably related to In Love With Your Carnage.
Firstly, you need to remove the brackets around your asterisks so that the page formatting will work properly and be legible. Secondly, yes, the title needs to be something that doesn't read primarily as a line of dialogue.
- In Dragonheart, when Brother Gilbert takes up the bow to fight the king's army, he proves to be a natural at it, getting a bullseye on his first try.
I'm not sure if it's a stock phrase or not. The trope itself refers to another character commenting how good another is, in essence. It's not Informed Ability, because the character is genuinely demonstrating their skills - but it's informing the audience that whatever talent the character has is rare. Edit: And, no, it has nothing to do with In Love With Your Carnage. And yeah, I knew as I wrote it something didn't feel right about my formatting, but I couldn't place it.
This sounds a bit like Instant Expert and Hard Work Hardly Works.
Northern Exposure: Chris gets flying lessons from Maggie, who says he's a natural. But he flunks the written portion of the test because he gets anxiety attacks when confronted with written tests.
^^^ @Loquacia/OP: The rule isn't just limited to Stock Phrases. Any title thet sounds like a line of dialog (i.e. something a person might say) is illegal, as stated in Naming A Trope: "No lines of dialog. Tropes should have names, not titles. We are naming a thing, not titling an article. A line of dialog is not a name. It's a line of dialog. We've been focusing on selecting names lately because we notice that all of the old items that got dialog-like titles got very little adoption off the wiki. Adoption off the wiki is key. Without it, it is just us talking to us."
How about simply calling it A Natural (or The Natural, with the film article moved to appropriate namespace) and defining it as "A character succeeds in a particular occupation without any prior experience." I could have a couple of examples for that.
I can't think of a better name for the minute, so I've left it as is. The point of the trope is not that the character is an Instant Expert - it's more about the other characters' reactions, in order to inform the audience that whatever skill is being displayed is remarkable. Sorry if my draft isn't very clear.


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1974 VolksWagon Bus V8 Automatic
Price: US $10,300.00 Item location: Las Vegas, Nevada, United States
- Condition: Used
- Make: Volkswagen
- Model: Bus/Vanagon
- Year: 1974
- Mileage: 116,233
- Color: Blue
- Engine size: Olds 215 Aluminum V8
- Number of cylinders: 8
- Fuel: Gasoline
- Transmission: Automatic
- Drive type: RWD
- Interior color: Black
- Options: Cassette Player, Sunroof
- Vehicle Title: Clear Want to buy? Contact seller!
1974 Volkswagen Bus/VanagonThis is a Texas bus that I bought in 1997. It was part of a Back to the Future display as the Libyan bus. It has the front extra headlights and a custom sunroof.
This bus has the factory AC set up, and the refrigerant lines and the condensing units. However, they are not connected to a compressor on the engine.
The original bus engine was replaced with a 1963 Olds 215 aluminum V8 and a 1984 Vanagon automatic transmission. This includes a custom adaptor plate (Kennedy Eng.) and a custom trans mount and trans cooler. There are also dual rear radiators. Custom exhaust by James Dean.
The trans shifter has custom LED lighting.
The radio is a 1982 GM Cadilac with equalizer and 4 way speakers. Sounds great!
The front seats are custom black with center console.
The rear seats have been recovered and a VW bus table was installed.
The vehicle and upgrades were installed 10 years ago. Paint is from 1990. VW blue and Vapor grey. Interior is somewhat faded after 10 years. Paint has typical chips and scratches.
Vehicle comes with original paint (leftover Deltron urethane), spare Rebuilt automatic transmission (never needed it), and other misc. parts.


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UK Dating
I want to thank you for your great dating site I have met a lovely man and we are going to try making a go... more..
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Celebrity dating 'healthy' for Girls Aloud starPosted on: July 21, 2010 10:49:41
Girls Aloud star Kimberley Walsh has only ever had healthy relationships, according to a women's magazine.
Celebrity dating disasters have not come her way, and she commented in Reveal that she has only dated two men, one of whom is her current boyfriend, ex-Triple 8 singer Justin Scott.
Walsh has been dating the former boyband star for seven years and admitted to the publication that the two are planning to marry one day.
"I caught the bouquet at my sister's wedding last weekend, so maybe we'll wed soon. We've been together seven years, we know it will happen eventually," she said.
As well as a possible wedding, Kimberley is set to be busy with her new showbiz news show, Suck My Pop, which will start airing on Viva this Friday.
The former Popstars: The Rivals contestant added that she loves children and wants four of her own, in addition to her partner's daughter from a previous relationship.
Are you looking for a new partner to walk down the aisle with? Have you considered online dating?
Related Elite Dating News
Could your date's name tell you more about him?Posted on: August 14, 2013 10:42:58
High-flying career women who are on the lookout for a like-minded guy who understands the importance of a successful professional life may find it difficult to meet others who have...
(read more)
Is Pippa Middleton set to tie the knot?Posted on: July 8, 2013 14:08:25
Pippa Middleton has certainly been a hit with the guys since showing off her figure at the Royal Wedding but it seems she has only got eyes for one man...
(read more)
Women 'sleep in makeup to impress partner'Posted on: July 3, 2013 14:35:22
Women of all ages may be all too familiar with the age-old warning of the perils of going to bed with a face full of makeup but the temptation of...
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Leonardo DiCaprio 'dating German model'Posted on: May 30, 2013 12:56:53
As one of the most eligible bachelors in the world of showbiz its no wonder Leonardo DiCaprio constantly seems to be surrounded by a bevvy of beautiful women And his...
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Our friends at Spurlock Museum continue their Cultural Celebration Performance Series through the summer with 1pm performances by the Church Street Ramblers (5/28), storyteller Dawn Blackman (6/25
Community Gamelan Classes Resume Monday, September 25
The Robert E. Brown Center for World Music offers community members the opportunity to learn and play traditional Balinese Gamelan music under the direction of I Ketut Gede Asnawa, a master gamelan musician and composer at the University of Illinois. A gamelan is an orchestra consisting mainly of keyed metallophones, gongs, and drums, often functioning as accompaniment to dance, dramas, and other Balinese performance arts.
As part of the center's outreach programming, these Monday evening classes from 6pm to 8pm are open to all, free of charge, with no prior experience required. Classes are located in Room 0300(formerly Room 1188) of School of Music at 1114 W. Nevada Street, with the closest entrance located on the Oregon Street side of the building. No credit is offered and registration is not needed for these classes. However, participants join the ensemble with an understanding that regular attendance is required in order to enjoy the responsibility of making music in an orchestra where everyone depends on the contribution of every player.
For more information, please email the center at worldmusic [at] illinois.edu
Programs of the Robert E. Brown Center for World Music are dependent upon grants, gifts, and funds raised through concerts, performances and services. The Center was established at the University
The Robert E. Brown Center for World Music offers community members the opportunity to learn and play traditional Balinese Gamelan music under the direction of I Ketut Gede Asnawa, a master
May 19, 2017 - 6:00pm - 8:00pm
Listen to live, local bluegrass, folk and Americana music while strolling past the mature trees...
May 21, 2017 - 1:00pm - 6:00pm
Six Bands. One Afternoon.
We're ready to read together all summer long with The Sky's the...
May 28, 2017 - 1:00pm
Jump back in time with the Church Street Ramblers, a fun-loving group of local musicians who...
June 19, 2017 - 8:30am - 1:00pm
2017 Cultural Summer Camp at the Capoeira Angola Center Illinois
Session One - June 19-23...


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This property is no longer available.Search for Available Property.
2.06 acres in Lake County, Illinois
Looking for serene, private home w/Spring Fed Pond, mature trees and rolling topography on 2+ acres? Perfect setting for building your custom dream home on quiet winding street set amid neighboring luxury properties each on 1-2 acres. Barrington 220 Schools! Near Barrington Village, 5-star dining & shopping. Click link for aerial tour of property, nearby features.
RAND RD S OF OLD McHENRY RD TO TIMBERLAKE TO WAGON WHEEL SOUTH; OR HWY 59 NORTH OF HWY 22 TO INDIAN
Tax Data (Show Tax Data)
Tax data is not available for this listing.
Contact the Seller for more information.
Other Land for Sale in Lake County
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NOTE: The information contained herein is provided as general information only and has been obtained from sources deemed reliable. It is provided without any guaranty, warranty or representation, expressed or implied, made by Lands of America, or any related entity, as to the accuracy or completeness of the information. The information is presented subject to errors, omissions, change of price or conditions, prior sale or withdrawal without notice. Prospective purchasers should make their own investigations, projections and conclusions concerning the information.


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Want to see your restaurant, bakery or butcher shop listed here? Send your information and we'll add it. (Or, if you are here and your info is out of date, we'll fix it.)
Search under:
Cafés and delis
Contemporary and regional
Food trucks
Pubs and casual
Shopping: Butchers, food and drinks
Outside of Edmonton
Edmonton and area
The Art of Cake
Unit #21, Edmonton City Centre East (10025 - 102A Ave.)
Co-owner Gloria Bednarz (Cooking '86)
The Art of Cake specializes in art you can eat. Made-to-order cakes and treats (including cookies, cupcakes and more) vary from classic and elegant to modern and fun. Bednarz can only make so many cakes a week, so book early – up to a year ahead.
Artistic Bake Shop
6820 - 104 St.
Baker and co-owner Perry Schwabenbauer (Baker '88)
Two generations of Schwabenbauers have worked to recreate the European bakery experience in this independent shop, baking fresh pretzels, breads, pastries and wedding cakes for more than four decades.
La Boule
8020 - 101 St.
Owner and pastry chef Jennifer Stang (Culinary Arts '07)
After honing her skills in several respected establishments, such as the Shaw Conference Centre, Jennifer Stang has opened La Boule, a French-inspired patisserie and bakery. Stop in for sweets, cakes and the shop's speciality, eclairs. Upon opening, she offered 9 varieties of the latter, with more to come.
Cookie Love Cafe
10235 - 101 St.
Co-owner Iva Stone (Chemical Engineering Technology '02)
Stop in for coffee and any of more than 13 kinds of cookies baked fresh from scratch, or order up a batch from the shop's catering arm. A portion of all cookie proceeds go to charity.
Confetti Sweets
#6, 41 Broadway Blvd, Sherwood Park
14253 - 23 Ave. NW
(in with Prairie Mill Bread Co. by Starbucks)
6861 - 170 St.
Owner Kathy Leskow (Management '96)
Does butter make it better? Taste one of Confetti Sweets cookies – also made with top-notch chocolate and vanilla – to find out. (Be sure to try the coconut, a favourite of the editor.)
Duchess Bake Shop
10720 - 124 St.
Chef and co-owner Jake Pelletier (Culinary Arts '07)
Visit French-inspired Duchess for everything from croissants and pain au chocolat to tarts and macaroons. To ensure authenticity, the chefs use butter and chocolate imported from France and make everything by hand, from scratch. Enjoy a treat with an organic coffee – French press, of course.
Dutch Delicious
13232 - 118 Ave.
Baker Elien de Herdt (Baking '14)
It may be Dutch at heart but this "little piece of Europe" in north Edmonton also specializes in the pastries and breads Germany and Italy, as well as a variety of European products. Custom cakes are available for order.
Italian Centre
10878 - 95 St.
5028 - 104A St.
17010 - 90 Ave.
Baker (south location) Alyssa Ward (Baking '16)
This family-owned and operated business has brought the flavour of Italy and Europe to Alberta since 1959. Today, the vibrant grocer, deli, bakery and cafe is a reliable source of hard-to-find, high-quality produce and ingredients. It's also a great place for excellent coffee and tasty treats and meals. Don't miss the bakery's chocolate croissants.
Sugared and Spiced
Owner and baker Amy Nachtigall (Baking '13)
This baker specializes in elevating all manner of treats: her passion for making high-quality cookies, scones, macarons, cupcakes and more has been praised in several local media outlets. Her Cake Club - a subscription service offering 3 cakes a year - is operating at capacity, with memberships sold out. Here's hoping new spots open once Sugared and Spiced moves into a new space made possible by a recent crowdfunding campaign.
Whimsical Cake Studio
8716 - 109 St.
Owner and baker Darcy Scott (Baking '08)
After building her reputation as a freelance baker, Scott purchased the Whimsical Cake Studio in early 2014. In addition to cupcakes and caramels (from bacon to sea salt), she creates cakes that are confectionary dreams transformed into sweet and stunning reality. Need menu R&D? She does that, too.
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Ben's Deli
15726 Stony Plain Rd.
Co-owner David van Leeuwen (Retail Meatcutting '92)
Since opening in 1956, this family business has been a west Edmonton fixture for quality cuts of meat, poultry and fish – not to mention Dutch comfort foods including cheeses, breads, treats and more. Third-generation owner David van Leeuwen stocks plenty of local produce, and a selection of gluten-free items. Don't miss the sandwich counter.
The Carrot Community Arts Coffee House
9351 – 118 Ave.
Operations manager Mary Ann Aquino (Culinary Arts '10)
After starting as a 6-month trial in 2007, the Carrot is still operating as a not-for-profit cafe and community hub. It's run by volunteers and is a steadfast supporter of local arts and neighbourhood initiatives. Stop in for regular live music, direct trade coffee, micro-brewed sodas and a selection of pastries, sandwiches and more.
Chef and co-owner Jake Pelletier (Culinary Arts '07)
Elm Café
10140 - 117 Street
Head chef Allan Suddaby (Culinary Arts '10)
Ever since opening in a tiny central Edmonton location in 2010, Elm Cafe has been a hot spot for top-quality sandwiches and direct trade coffee. Menu changes weekly, sometimes daily but features local ingredients whenever possible. Keep track of it all on Twitter @elmcafe.
Little Brick Café and General Store
10004 - 90 St.
Co-owner Jay Downton (Finance '02)
Stop in for breakfast (muffins, homemade yogurt, a breakfast sandwich and more) or lunch (chicken stew, plentiful paninis, several salads and still more) at the historic former home of Edmonton entrepreneur J.B. Little. Just like the décor and community-oriented atmosphere, the coffee is fantastic. Check out the general store too, filled with all manner of local stuff.
#2, 10169 - 104 St.
Owner Tricia Bell (Cook '98)
Choose from a "portfolio" of 75 cheeses to take away or stay and enjoy a selection on a cheese board, light fare, dessert, coffee and wine, beer and spirits. Cavern doesn't take reservations but will cater events and take private bookings.
Elm Café Catering
10556 - 115 St.
Head chef Allan Suddaby (Culinary Arts '10)
Sandwich and coffee hotspot Elm Cafe can tailor its acclaimed and varied fare to suit all manner of meetings and events. Have it delivered or pick it up and be sure to give them at least 2 days' notice. Elm aslo does private dinners at its sister cafe, Little Brick Cafe in Riverdale. Check out the menu.
Funky Fork
17, 604 - 62 St. SW
Owner and chef Erin Howe (Culinary Arts '05)
Erin Howe has combined her passions for fitness and food by offering a healthy freezer meals, such as pastas, stews, curries and more. She'll also do private events and cooking lessons. Get a gift card for a friend.
#101, 10130 - 105 St.
Owner and chef Brad Smoliak (Marketing '88)
Located in the heart of downtown, the 140-square-metre (1,500-square-foot) studio features an area for cooking classes, private dining, catering and even food product development. Open by appointment or booking only.
Shaw Conference Centre
9797 Jasper Ave.
Senior chef de parti Myles Fedun (Cook '11)
Under the guidance of award-winning chef Simon Smotkowitz, young chefs such as Erin Clarke and Myles Fedun help make events of every size and style memorable culinary experiences. Choose from a range of menus to suit the occasion.
Toast Fine Catering
7609 - 115 St. (Old Strathcona Farmers Market)
Head chef and owner Spencer Thompson (Cook '12)
Find Toast at the Old Strathcona Farmers Market on Saturdays, where Thompson and the team transform what's on offer from other vendors into tasty meals. At your service all week long as well. Thompson is also a chef at Alberta Hotel.
10363 - 104 St.
Executive chef Alexei Boldireff (Accounting '04, Finance '05, Culinary Arts '10, Retail Meatcutting '11)
Located in the heart of the arena district, Baiju serves contemporary Asian-inspired dishes (Sichuan confit chicken, for example, or a whole fried ocean perch - served family style for sharing) alongside a lengthy list of original cocktails. Housed in the hip and happening Mercer building, Baiju keeps a casual atmosphere accented by hip-hop on the sound system and late hours perfect for walk-ins.
Bar Bricco
10347 Jasper Ave.
Owner and chef Daniel Costa (Culinary Arts '05)
Jasper Avenue has its first spuntini bar. Costa told Liane Faulder that, in Italy, "These are small places you go into and you get a snack and have a couple of glasses of wine. It's not tapas, it's a little more than that. Small plates, with cured meats, not charcuterie." Costa's second venture is next to Corso 32, his first. Just drop by – reservations aren't accepted.
Bar Clementine
11957 Jasper Ave
Reserve online
Chef Roger Letourneau (Cook '10)
Situated in the vibrant Oliver neighbourhood, Bar Clementine is ambitiously renewing cocktail culture with drinks, says their website, "named and fashioned to invoke particular feelings and memories." Each features no less than 5 ingredients, making for interesting pairings with Letourneau's imaginative menu, featuring everything from sourdough rye pancakes to elaborate cheese plates to humpback shrimp.
Blue Chair Café
9624 - 76 Ave.
Reserve online
Owner Harold Wollin (Culinary Arts '77)
The Blue Chair Café combines a homey but diverse cuisine (much of it inspired by owner Harold Wollin's days as a backpacker through Asia and Central and South America) with another key ingredient: live music on the weekends. It's casual dining for the whole family, with prices to match.
10228 - 104 St.
Reserve online
Owner and chef Ryan Hotchkiss (Cook '12)
OpenTable users have praised this downtown bistro Bundok for its cozy (36-seat) atmosphere, attentitive service and great food. The menu revolves around French techniques applied to Canadian comfort food. What exactly does that mean? Since the dishes change with the seasons, you'll have to pay a visit to find out.
Choose from a "portfolio" of 75 cheeses to take away or stay and and enjoy a selection on a cheese board, light fare, dessert, coffee and drinks. Cavern doesn't take reservations but will cater events and take private bookings.
5012 - 50 St., Beaumont
Co-owner Sylvia Cheverie (Marketing '09)
Head chef Steven Brochu (Culinary Arts '06)
As part of Chartier's rustic French-Canadian offerings, dinner features the likes of a tomato bone marrow soup, authentic poutine, beef borguignon and more. For lunch, try the Montreal smoked meat sandwich or, for brunch, duck and waffles. All of this is brought to you, in part, by Kickstarter. To date, Chartier is the crowdfunding platform's most successful Canadian restaurant project.
Cibo Bistro
11244 - 104 Ave.
Chef and owner Rosario Caputo (Culinary Arts '05)
One of the latest Edmonton restaurants to usher in the city's renaissance of Italian food, Cibo Bistro, tucked into a corner of Oliver Square, is earning high praise. Expect locally sourced food, fresh-made pasta, an evolving menu and dishes that that focus on flavour. "We want the ingredients to speak for themselves," says chef Rosario Caputo.
Characters Fine Dining
10257 - 105 St.
Reserve online
Chef and owner Shonn Oborowsky (Cook '91)
With a history as a globetrotter, Oborowsky adds seasonal flavours from around the world to a foundation of French cuisine, along with other surprises (peanut butter and peach sauternes jelly with duck foie gras, anyone?) Don't be surprised if the chef visits your table in this lively but comfortable dining room.
The Common
9910 - 109 St.
Chef Jesse Morrison-Gauthier (Baking '07)
A fine example of the quality of Edmonton's gastro-lounge scene, the Common offers pub food defined by creativity and quality. Share classics like mussels and fries or try an old favourite with a twist, like the honey basil pear grilled cheese.
Corso 32
10345 Jasper Ave.
Chef and owner Daniel Costa (Culinary Arts '05)
One of the most high-profile chefs in Edmonton, Costa has made his name in authentic Italian cuisine. Eat homemade pasta and meats cured in-house until the wee hours. Let Costa himself tell and show you more, including recipes, on his blog.
Culina Muttart
9626 - 96A St.
Reserve online
Sous chef Jeremy Johnston (Cook '13)
Culina brings its unique food concept to a unique environment: Edmonton's leafy, lush and fragrant Muttart Conservatory. The cafe serves a popular brunch and is very friendly to those looking for vegetarian, vegan and gluten-free choices.
6A Village Dr. RR#2, Westerose
780.586.2627 or 780.586.2623
Chef and owner Tim Wood (Apprentice Cook '77, Red Seal)
EcoCafé stands out as much for its philospohy as for its food. Make the trip for organic and locally raised fare served in a cozy room about an hour southwest of Edmonton. Organic extends to the beer and wine menu as well, and meat and fruit pies are available for take out.
Ernest's Dining Room
11762 - 106 St. (NAIT Main Campus)
Reserve online
Fine dining at reasonable prices, featuring outstanding contemporary cuisine prepared and served by Culinary Arts and Hospitality Management students and using high-quality local ingredients. Extensive wine list includes a number of Canadian producers.
The Keg Steakhouse and Bar
Multiple locations
Operations director Troyan Mason (Finance '93)
The Keg is nearly synonymous with steak, especially the well-trimmed, aged, well-marbled, uniquely spiced and seared-just-right variety. Prime rib, seafood, chicken and ribs round out the menu. Salads, too – which can be topped with cuts of beef, chicken and seafood.
The Local Omnivore
10933-120 St.
Chef and co-owner Mark Bellows (Culinary Arts '05)
Reviews for the sandwiches, brunch, atmosphere and service have been great for this food-truck-turned-stationary-eatery. Those that eat here promise to return. Join them to enjoy a menu featuring house-smoked bacon sandwiches, poutine, tacos and more.
Lux Steakhouse and Bar
10150 - 101 St.
Reserve online
Executive chef Tony Le (Culinary Arts '03, Red Seal)
Owned by local legend Ryan Smyth, Lux is a modern take on the traditional steakhouse. Come for heritage Angus beef cuts and the richly designed decore. Boasts a hip, refined interior and a delectable modern steakhouse menu.
The Marc
100 Sterling Pl., 9940 - 106 St.
Reserve online
Chef de cuisine Bryan Cruz (Culinary Arts '02)
This French-inspired bistro focuses on braising, roasting and grilling dishes to bring out flavour, and features fresh Alberta ingredients and a downtown vibe. Plenty of French wine choices and daily specials.
8216 - 104 St.
Chef and co-owner Nathan McLaughlin (Cook '04)
The Next Act Pub just got a little sibling with Meat, a smokehouse opened up right next door by McLaughlin and the ownership team. It's southside southern barbecue: brisket, pulled pork, pulled chicken, all featuring homemade sauces. And, of course, there's bourbon.
10542 Jasper Ave.
Reserve online
Chef and co-owner Carla Alexander (Commercial Cooking '91)
By day, MRKT is a stylish cafeteria, with a changing menu and trays to carry meals back to long, shared tables. By night, it's a classy place for wine and the sort of finger food – homemade crackers, cheese, charcuterie, fondue – to create an experience best described as an "indoor picnic."
Red Ox Inn
9420 - 91 St.
Reserve online
Head chef Sean O'Connor (Culinary Arts '06)
Tucked into a quiet, south Edmonton neighbourhood, the Red Ox Inn takes an eclectic approach to fine dining, infusing seafood and meat dishes with local ingredients. There are only 12 tables so be sure to call ahead.
10643 - 123 St.
Chef and co-owner Blair Lebsack (Cook '98)
As one of the city's biggest champions of local food, Blair Lebsack created a unique concept: cook where the food is. After years of setting tables at a farm near you, he's set up a space based on the same culinary theme just west of downtown. In 2014, it made number 4 on enRoute magazine's list of best new restaurants in Canada.
Rostizado (by Tres Carnales)
102, 10359 - 104 St.
Reservations for parties of 8 or more
Chef and co-owner Edgar Gutierrez (Cook '05)
Lauded for its authenticity, Rostizado borrows from the diversity of Mexican cooking and its reliance on slow-roasted ingredients. With a menu virtually bereft of the word taco, this Tres Carneles spinoff offers much for lovers of chicken and pork but, with plenty of seasonal veggies and seafood, also welcomes a breadth of diners.
Sage (River Cree Resort and Casino)
300 East Lapotac Blvd., Enoch
Reserve online
Executive chef Shane Chartrand (Culinary Apprenticeship '02)
Often compared to the best restaurants of Vegas, Sage offers a distinct, elegant dining experience in the heart of the River Cree Resort and Casino. Diners rave about the crab cakes, bone marrow, lobster bisque and steaks, and are invariably impressed by the way Chartrand's Cree heritage is expressed through the ingredients and preparation.
10723 - 124 St.
Reserve online
Partner and executive sous chef Jamin Sharp (Culinary Arts '09)
As part of its mission to use the freshest ingredients, Solstice changes its offerings seasonally, complementing them with herbs grown on site. The menu is relatively short, but rich with variety: bison, rabbit, lamb, arctic char are a few of the proteins present; wild mushrooms and carefully conceived salads help round out the ever-changing list.
Three Boars
8424 - 109 St.
Chef and co-owner Brayden Kozak (Culinary Arts '02)
Share dishes from a menu that changes with the seasons, and the day, for that matter. Locavores will delight in lamb, pork, quail and fresh veg served with flavour and flair. Pair with craft beers, wine, or sip from a sophisticated list of liquers and single malts.
Tres Carnales Taquería
10119 - 100A St.
Head cook and co-owner Edgar Gutierrez (Cook '05)
In Mexico, Tres Carnales translates as three friends – in this case the ones (Edgar Gutierrez included) who brought authentic Mexican street food to downtown Edmonton. The produce is fresh, the meat locally sourced, the atmosphere casual. Expect fast food, says the head cook, but good fast food.
Tzin Wine and Tapas
10115 - 104 St.
Reserve online
Owner Kelsey Danyluk (Marketing '02)
Chef Corey McGuire (Cook '07)
Enjoy your pick of 20 wines served by the glass and fancy snacks (stuffed and fried Manzanilla olives, potato bravas, etc.) and meals (roasted Alberta lamb chops, pan-seared salt cod, etc), while hanging out in one of downtown's coolest dining districts.
10349 Jasper Ave.
Chef and owner Daniel Costa (Culinary Arts '05)
Whereas hist first restaurant, Corso 32, leans toward fine dining, and Bar Bricco, his second, has more of a bar-type atmosphere, Ucellino, opened right next door in June 2016, is a more casual Italian eatery. Reservations aren't required for half the seats to allow for drop-ins. Those lucky enough to squeeze in can enjoy rustic, trattoria-style dishes that are being lavished with rave reviews.
Workshop Eatery
2003 - 91 St. SW
Reserve online
Owner and chef Paul Shufelt (Cook '01)
After years of overseeing all things food at one of Edmonton's major restaurant operations, Shufelt has lighted out on his own with Workshop Eatery, where almost everything is handmade in house. The rustic yet sophisticated menu is seasonally focused, and features, when possible, produce grown onsite at Workshop's location at the Mosaic Centre, Canada's first net-zero office building.
XIX (Nineteen)
5940 Mullen Way
Reserve online
#104 150 Bellerose Dr., St. Albert
Reserve online
Chef and proprietor Andrew Fung (Cook '01, Baking '98)
Head chef (St. Albert) Rino Lam (Cook '10)
What was once available only to members of the Blackhawk Golf Club, Andrew Fung's former cooking gig, is now for all to enjoy. Visit Andrew Fung's "clubhouse" (XIX, as in 19th hole) for casual but classy dishes inspired equally by Asia and Alberta. If you're hungry, don't look at this menu.
Attila the Hungry
Location changes daily. Track the truck @AttilaTheHUNgry, on Facebook and on the Edmonton Streetfood App.
Chef and owner Levi Biddlecombe (Culinary Arts '11)
Asian fusion plus North American comfot food equals creative menu offerings including Thai PB&J, tater tots topped with braised duck, and plenty of Sriracha. Biddlecombe offers new items with every outing.
Big City Sandwich
Track the truck @bigcitysandwich.
Chef and owner Chris Delaney (Culinary Arts '94)
Delaney, a veteran of the Edmonton pop-up scene, has increased his mobility and visibility with his own truck. Sandwiches lean toward barbecue and southern spice. Don't miss the fresh-cut fries.
Use @BullyTruck and Facebook to find the truck.
Owner and executive chef Dean Gossen (Culinary Arts '92)
Cook Karen Kwong (Culinary Arts '08)
Gossen wants your lunch money. To get it, he's offering an extraodinarily varied menu – sandwiches, burgers, salads, soups, you name it, all using locally sourced ingredients – from his rolling kitchen, which he purchased 20 years after his dad said, "Hey, why not start a food truck?"
Various locations around Edmonton. Track the truck on Twitter @driftfoodtruck.
Co-owner Nevin Fenske (Cook '05)
Nevin and Kara Fenske deliver fancy roadside meals with their mobile eatery. Expect to rethink your notion of street food, and to struggle to pick between a variety of inventive sandwiches, including duck confit and back bacon and brie.
Browns Socialhouse
10-1010 Webber Green Dr.
5210 Windermere Blvd.
2511-17 Street NW
Chef (all locations) Eric Amyotte (Cook '09)
Browns Socialhouse features classics like wings, burgers and fish and chips but the broad menu will appeal to palates seeking suprises. Choose from innovations including charred pepperoni pizza, tahitian tuna salad and the Asian-inspired "#28 Dragon Bowl." House drinks including lager and wine help enhance the highly social character of the house.
Craft Beer Market
10013 - 101A Avenue NW
Executive chef Peter Skwaruk (Culinary Arts '02)
Inspired by the craft beer culture of Portland, Oregon, Craft offers more than 100 beers on tap to suit every taste, many of them brewed in Alberta. The food also leans toward local and fresh. Breads, sauces and dressings are made in house to create a "New North American Classic Cuisine," from soups and salands, burgers and sandiches, pastas and more.
Denizen Hall
10311 - 103 Ave.
Kitchen manager David Litke (Cook '02)
Denizen Hall pays homage to its century-old origins as a community gathering spot and live music venue by recreating the welcoming, laidback atmosphere and performance space. Expect elevated pub food, including mac n' cheese wedges, gyoza, BBQ veggie nuggets, steak sandwich on ciabatta and much more.
Have Mercy
8232 Gateway Blvd.
Chef Michael Giasson (Cook '04)
Have Mercy brings the flavour and rustic charm of an American South roadhouse to south Edmonton by way a lengthy whiskey list, snacks like fried green tomatoes, sandwiches that go beyond the basic burger, and an invitation, stamped on the menu, to "eat good food, drink booze, and talk loud!" Live music and ecclectic artwork add to the unique ambiance.
The Nest Taphouse Grill
11762 - 106 St., NAIT Main Campus, Room S110
To complement the recent renovation of NAIT's campus bar, the Nest's menu has transformed from standard to stunning. The burgers come on artisan bread, the oyster starter is "cajun corn fried," the hot dogs are foot long, and your espresso comes with the option of biscotti.
The Next Act
8224 - 104 St.
Chef and co-owner Nathan McLaughlin (Cook Apprentice '04)
As the part-owner tasked with kitchen duties, McLaughlin has freshened up the pub grub concept by insisting everything be made in house, from the hamburger patties to the fish batter to surprises like Pulled Pork Nachos and imaginatively decadent desserts.
Oodle Noodle
Multiple locations
Co-owner Sonny Pham (Cook '01)
Co-owner and president Jay Downton (Finance '02)
This Edmonton-born quick serve-noodle shop (the local factory supplies 8 northern Alberta locations and counting) strives for freshness, flavor and fun. Choose from salads, soups, appetizers and tasty noodle dishes that draw their inspiration and authenticity from founder Sonny Pham's time spent living and traveling in Southeast Asia.
11405 95 St.
Chef Thomas Spacinski (Cook '14)
For those who see sausage and beer as the equivalent of chocolate and peanut butter or milk and cookies, Otto is your next favourite restaurant. Choose from locally made sausages derived from culinary traditions around the world and pair with comforting sides like fries, mac and cheese, salad and more. Then add beer, the vast majority also locally made, enhancing the homey, unpretensious feel of the place and its food.
Provincial Pub
#160, 4211 - 106 St.
Lead chef Cedric Boeglin (Retail Meatcutting Certificate '08, Culinary Arts '10)
Provincial Pub is on a mission to support Alberta makers of produce and drinks. Patrons who join the cause will be rewarded with what the pub claims are the best burgers and wings in south Edmonton, as well as with new takes on reliable pub food – all of them featuring as many homegrown ingredients as possible.
Square 1 and The Stone & Wheel Pizzeria
15 and 17 Fairway Dr. NW
Co-founder Jonathon Brozny (Computer Systems Technology '03)
Serving craft coffee in Southwest Edmonton. Next door, there's authentic thin-crust pizza. Each one is carefully handmade with fresh ingredients including sauces and dough made from scratch.
Square One Wye Road
#32, 993 Fir St. Sherwood Park
Chef and co-founder Phillip Caragannis (Culinary Arts '05)
Just a few minutes east of Edmonton in the heart of Sherwood Park, Square One offers "kicked up" comfort food in a lively yet refined atmosphere. Couple inventive sandwiches, a vast selection of sharables, thick steaks and more with an extensive list of beer, wine and cocktails.
Tony Roma's
Various locations
Area Manager Steven Koch (Cook '95)
Enjoy casual family dining with a focus on BBQ ribs and steaks featuring signature sauces. The claim of "world famous" holds up: the chain includes 150 locations across 6 continents.
Acme Meat Market
9531 - 76 Ave.
Owner and butcher Corey Meyer (Retail Meatcutting '96)
Meat cutter and sausage maker Christine Sandford (Culinary Arts '07)
Get Alberta beef, pork, chicken and lamb at this neighbourhood meat market, in operation since 1921. Custom cuts while you wait, along with a variety of fresh sausage, including breakfast links, spicy Italian, Greek lamb and a celiac-friendly variety made with buckwheat.
Owner David van Leeuwen (Retail Meatcutting '92)
Catfish Coffee Roasters
Old Strathcona Farmers Market (10310 - 83 Ave.), every Saturday
Co-owner Dominic Ries (Culinary Arts '89)
A small-batch roasting company, Catfish strives for environmental and social responsibility – and a variety of great coffees. Roaster Dominic Ries will be happy to help you choose.
D'Arcy's Meat Market
#50, 40 Chisholm Ave.
Owner and butcher Kyle Iseke (Retail Meatcutting '09)
Since buying the shop from his dad in 2009, Iseke has added specialties like fresh pepperoni and homemade beef jerky to a selection of beef, pork, chicken and bison, all cut on site and by hand. Also on offer: organic and free-range items.
Dog Island Brewing
250 Caribou Trail SW, Slave Lake
Owners and brewers Ben Fiddler (Instrument Technician '01, Electrician '02) and Chad Paulson (Instrument Technician '09)
Since October, 2016, Ben Fiddler and Chad Paulson have put their trades training to work tweaking and improving processes at their up-and-coming brewery, Dog Island. At the start of 2017, the beer was only availble in Slave Lake, with plans to expand distribution later in the year. Stop in for a taste or take home a growler (a.k.a. jug). Don't miss the refreshingly crisp DIBS raspberry wheat ale.
Located in the heart of downtown, the 140-square-metre (1,500-square-foot) studio features an area for cooking classes, private dining, catering and food product development. Shop online for bacon jam and other flavourful novelties.
Real Deal Meats
2427 Ellwood Dr.
Co-owner Darcy Boisvert (Retail Meatcutting '97)
This family-run butcher shop sells a variety of meat products, including local beef, pork, chicken, bison, lamb and goat, as well as its own smoked products. The butcher provides custom cutting and sausage and jerky making.
Retail Meat Store
NAIT Main Campus
NAIT Professional Meat Cutting and Merchandising staff and students
From mid-September to mid-December and mid-January to mid-April, while students gain hands-on experience in their profession, shoppers can choose from reasonably priced cuts of beef, bison, pork, lamb, seafood and poultry as well as cured, smoked and processed meat and sausage. Here's how to find it.
Secret Meat Club
Co-owner/general manager Peter Keith (Cook '12, coach of Culinary Team NAIT)
Co-owner/charcutier William Kotowicz (Culinary Arts '05)
Finally! A charcuterie subcription service has come to Edmonton. Inspired by a similar business in the American South, Secret Meat Club is the flagship offering of Meuwly's Deli, slated to open this fall. It delivers handmade charcuterie, condiments, pickles and more. Though currently sold out, you can add your name to a waiting list.
Sgambaro's Signature Seafood
Look for Sgambaro products in shops and markets around Edmonton.
Chef and owner Robert Sgambaro (Cook '86)
Like salmon? With lox, sausage, jerky and several other items made from the tasty pink fish – fresh, never frozen – Sgambaro's will have you hooked.
The Violet Chocolate Co.
17515 - 10 Ave.
Owner and chocolatier Rebecca Grant (Culinary Arts '08, Management '13, Marketing '14)
Looking for avacado-, wasabi- or jalapeno-flavoured chocolates? Find Grant's handmade treats at Edmonton farmers' markets, shops, or call to arrange an appointment at her kitchen – she does custom orders.
Itza Bakeshop
111, 908 - 17 Ave. S.W.
Operator and owner Alexandra Chan (Culinary Arts '98)
She'll never give in to the current cupcake fad, but Itza owner Alex Chan will happily make you a Whoopie Pie, a sort of cookie-and-marshmallow sandwich. She also does French-inspired pastries, fresh artisanal bread and even wedding cakes, all made with whole foods.
Modern Steak
107 - 10A St. NW
Reserve online
Executive chef Dustin Schafer (Cook '08)
Celebrated as one of Calgary's best steakhouses, Modern Steak also boasts an atmosphere that rivals top cocktail lounges. In the end, though, it's devoted to the painstaking preparation of the best possible cuts. Modern Steak serves fresh (never frozen) Alberta beef from specific ranches, cooking it on an 1,800-degree infrared grill to perfection. Seafood and salads round out the menu.
Slave Lake
Tony's Custom Catering
Owner and chef Tony Giesbrecht (Culinary Arts '11)
Tony Giesbrecht's catering seeks to suit a variety of tastes while keeping a focus on Alberta beef and sustainable seafood. Custom menus are modern and elegant, featuring fresh-smoked meats, artisan breads and memorable desserts. Prepared heat-and-eat home meals are also available for busy families.
British Columbia
Bogner's of Penticton
302 Eckhardt Ave. West, Penticton
Chef and proprietor Darin Paterson (Cook '98)
Not only does Darin Paterson make his European-based dishes from scratch, he grows his own vegetables on a two-acre farm outside Penticton (and in the restaurant's front yard). Choose from fixed and à la carte menus at this cozy, 35-year fixture in the heart of the Okanagan.
Vikram Vij's group of restaurants
Vancouver, Surrey and Victoria
Co-founder and chef Vikram Vij (Hokanson Chef in Residence '16)
At Vikram Vij's 4 restaurants and a food truck, "Everyone's a VIP," declares his website, "as long as they love Indian food." A convivial host, talented chef and successful entrepreneur, the past Hokanson Chef in Residence stands out by combining Indian spices with local meat and seafood to create a seasonal menu. There are no reservations taken at his establishments so he warns you might be in for a wait. You're also in, however, for a memorable meal.
Smak Dab
Winnipeg, MN
Owner Carly Minish (Culinary Arts '10)
After giving away homemade mustard as Christmas gifts to the great delight of family and friends, Carly Minish saw an opportunity. No one was doing small-batch mustard locally. Now she does. Spice up whatever you like with beer chipotle, cranberry wine, maple and many more variations on the mustard theme. Order online.
Toronto and area
169 Niagara St.
Reserve online
Chef and co-owner Michael Caballo (Cook '02)
Edulis ranked high among top-restaurant lists of 2012. Reasons include the chef's time spent abroad, the laidback atmosphere, and, of course, the food, which involves quite a few mushrooms, with Caballo's favourite being the porcini, a.k.a boletus edulis.
Eigensinn Farm
#449357 – 10th Conc. Grey Highlands, R.R.#2, Singhampton, Ont.
Chef and owner Michael Stadtlander (Hokanson Chef in Residence '15)
Canada's father of farm-to-fork cuisine serves signature back-to-the-land meals at his own farm. Expect in-season ingredients so fresh they were likely plucked from the earth minutes before. Seating is limited for this rustic yet exclusive eight-course dining experience, so call ahead.
603 and 601 King St. West
Reserve online
Chef Susur Lee (Hokanson Chef in Residence '11)
As far as Asian fusion goes, these places are the talk of Toronto. Pair dishes made for sharing with a lengthy wine list at Lee, or head next door for more of the same, but spicier still for the liveliness of Lee Lounge, one of the city's newest, and quite likely hippest, spots to eat and be seen.
265 Davenport Rd.
Reserve online
Executive chef and co-owner Massimo Capra (Hokanson Chef in Residence '12)
As a celebrity chef, food writer and talented cook, Massimo Capra has direct influence on Canada's food scene. That's perhaps no more obvious than in Toronto, where you can sample his brand of Italian cuisine at Mistura: simple yet innovative, surprising and tasty.
Ruby Watchco
730 Queen St. E
Owner/chef Lynn Crawford (Hokanson Chef in Residence '14)
Cook Julia Hogendoorn (Culinary Arts' 14)
During her visit to NAIT Lynn Crawford regaled students with tales of gettig-close up and hands-on with the food we eat. Visit the restaurant of the Food Network Canada host and author for adventurous yet down-to-earth dishes from a set menu.
Sopra Upper Lounge
265 Davenport Rd.
Reserve online
Executive chef and co-owner Massimo Capra (Hokanson Chef in Residence '12)
Companion to Mistura, Sopra – Capra's other Toronto property – combines his unique Italian creations with live music three nights a week. The result is one of the city's most vibrant and intriguing lounges.
United States
St. Regis Monarch Beach Resort
One Monarch Beach Resort, Dana Point, Calif.
Executive chef Collin Thornton (Cook '94)
Named a world's best family resort by Travel + Leisure magazine in 2015, St. Regis has no shortage of dining options. Relax in Stonehill Tavern, the Lobby Lounge, Pool Bar and Grill or Crust Coffee Shop, take in the views at Monarch Bay Club or Club 19 (after 18 holes, of course), or enjoy coastal cuisine at Motif. Probably best just to try to hit them all.
1155 14th St. N.W., Washington, D.C.
Reserve online
Lee brings his brand of Asian fusion to the American capital, featuring dishes like Mongolian rack of lamb and wasabi mashed potatoes. The menu rounds out with sushi, sashimi and rolls, and an extensive sake list.
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One of the most interesting developments in the world of Facebook marketing this week was the increased image size for ads on both desktop and mobile – time to put on your collective creative hats and get some great graphics into your fans' newsfeeds. There are also some really interesting and helpful articles, such as how to run a sweepstakes and how to delve deep into your Insights to find the right posts for your audience.
#1 How to Run a Sweepstakes on Your Page
Author: Emeric Ernoult AgoraPulse
Why read this article?
A sweepstakes is one of the simplest promotions to run on Facebook. It is simple to launch and easy for fans and prospects to enter. That's a great advantage if your goal is to grow your fan base and to reach a large audience. Here are eight great tips to running a successful sweepstakes on your Page.
What's the PULSE on This?
- o
- Choosing a relevant prize for your competition will help you to attract a quality audience who are more likely to buy your product or use your service
- Sweepstakes are a great option for simple campaigns and a quick way to build your audience. However, it is worth remembering that running photo contests and quizzes yield higher social interaction
- Include clear calls to action (CTA) asking your customers to do something specific; like, enter details, upload photo here etc.
- 40% of fans offered the possibility of entering competitions on mobile devices do so! Make sure your app is mobile friendly
#2 "Page Hits Goals, Thanks to Look Inside the Posts!"
Author: Amanda Webb, SpiderWorking.com
Why read this article?
In order to achieve your Page's goals you need to find out what your audience really wants to know about you and your industry. Ideal for Facebook marketers trying to decide what type of posts work best for their Page.
What's the PULSE on This?
- o
- If you are producing good content and it gets shared, it means you are reaching the right people for the right reasons
- No two Facebook Pages are the same, so it is important to drill down on your insights on a regular basis, to better understand what content works for your audience
- Define your goals. If you are specific about what you want to achieve it will help you to develop a good strategy
#3 Relationship Advice for Facebook Marketers
Author: Ravi Shukle for Post Planner
Why read this article?
Building a relationship with your fans can result in an engaged community of loyal customers, when done correctly. Here are some ideas on how to build a great relationship with your Facebook fans.
What's the PULSE on This?
- o
- If you want to build a better relationship with your fans – connect with them
- Become a resource that solves your fans' problems with no agenda
- Have FUN and read Ravi's 12 point list for great ways to build an engaged community
#4 Do Promoted Posts Affect Organic Results?
Author: David Cohen, All Facebook
Why read this article?
Every wonder if paying to promote a post will affect its organic reach in users news feeds? This study by Wise Metrics has some interesting results….
What's the PULSE on This?
- o
- There is hardly any difference in organic reach between promoted posts and those not promoted
- Negative feedback has no effect on future non-promoted posts and therefore Pages are not penalized
- If promoting a post won't help you increase your future audience at least it doesn't hurt your Page
#5 Is Facebook Testing a New Notifications Module?
Author: David Cohen, All Facebook
Why read this article?
Facebook may be testing a new notification module that appears after users click on notifications. The module appears when users accept invitations from friends to like Pages.
What's the PULSE on This?
- o
- It's always important to include calls to action in contests, and if this new module rolls out, including the 'invite friends to like our Page' option will become more important
- This new feature may become an important consideration when you are running sponsored stories ads to encourage fans to invite friends to like a Page
#6 Facebook Increases Image Sizes for Ads
Author: Justin Lafferty, Inside Facebook
Why read this article?
The changes apply to Page post link ads and to Page like ads on both desktop and mobile. A Facebook spokesperson has said that they have seen larger images drive engagement and performance. Do you think larger images will help increase CTR on your ads?
What's the PULSE on This?
- o
- Focus on your visual graphics if you want your message to POP!
- This is a BIG change that presents marketers with exciting new opportunities
- Be prepared to increase your advertising budgets so you can glean better results
#7 News Outlets Granted Access to Public Feed API
Author: Cynthia Boris, Marketing Pilgrim
Why read this article?
The Public Feed API allows the news outlets to see, and presumably air, all public Facebook posts related to a keyword. The key word (forgive the pun) is public, given it is the default setting for posts, this has the potential to cause concern. How do you think users will react to their posts being aired on national television?
What's the PULSE on This?
- o
- The fight ahead for online news gatherers, participators and disseminators will be intense and difficult
- News generators should adapt their strategies to support mobile
- Understand what your readers interests REALLY are
- Allow and encourage readers to participate in the news
Did we leave anything out? Why not let us know what you think of this week's roundup? "Like" us on Facebook and leave your comments and if you would like to know more about your page reach, check out our cool [free] tool


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This clever collection features music of the masters with words that teach about their lives. Included are unison arrangements of well-known works from the Renaissance, Baroque, Classical, Romantic, and
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Children find body while playing
A body has been found by two children at Farmborough Heights in southern Wollongong.
The primary school aged siblings discovered the body while playing on the Water Board-owned land on Sunday afternoon.
A crime scene has been set up.
The man's identity is yet to be established.
Police say there are no suspicious circumstances.
Topics: death, crime, farmborough-heights-2526, wollongong-2500


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How to Crack the lock on a safe without destroying it or leaving a trace
Safecracking is something that most of us will only come in contact with in the movies, where strange men and women stick their head against safes and twist dials until the safe magically opens. If your interest in gaining entrance to safes that aren't yours goes beyond that, this video will teach you most of what you need to know. It features a prominent lockpicker giving a 30 minutes presentation on non-destructive safecracking techniques.


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Have You Ever Asked For a Hair Redo?
Have you ever left the salon feeling not-so-fabulous about your cut or color? Maybe the blond was a little too yellow for your liking, or there was an obvious bleed mark in your fringe. Or perhaps it was just that your new cut wasn't cooperating with the texture of your hair, leaving you with a string of bad hair days.
As for me, most recently, it was the latter. I liked the shape of my cut, but for some reason, nothing else was cooperating. Since I wasn't completely satisfied, I called up and asked for a redo. Ah, much better. Have you ever phoned in a "part two" for your hairstyle?
Image Source: Getty


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Boston Scientific's ( BSX) holding the exit door wide open, but what remains to be seen is whether Johnson & Johnson ( JNJ) will walk through it or stick around for a fight. Hardly a month ago, J&J was about to be dragged into court for threatening to abandon would-be merger partner Guidant ( GDT) after saying their $76-a-share agreement was no longer tenable. Eventually the two sides agreed to get along, and they worked out a new deal that valued Guidant north of $63 a share. Meanwhile, Boston Scientific was laying its own plans, and its strategy is a secret no more. By swooping in Monday with a proposal to buy Indianapolis-based Guidant for $72 a share, Boston Scientific now threatens to leave the formerly reluctant J&J as the odd man out. J&J waited a day to respond to the challenge, but when it did, the New Brunswick, N.J., health care concern said its offer "represents full and fair value based on extensive evaluation and due diligence and is in the best strategic interest of Guidant, its customers and patients."
the J&J deal ," says Steve Brozak of WBB Securities. "If they started negotiations with another party, that would give J&J an opportunity to back out entirely." Boston Scientific, whose proposal for Guidant is valued at about $25 billion, or $72 per share, is more than $8 above J&J's revised bid, but $4 short of J&J's original terms announced last December. Should J&J opt to stay, the big question is whether it will be willing to part with more money to make the merger happen.


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OAKLAND, CALIF.: The team no one can explain was back doing the unexplainable Friday night, winning another game no one thought possible in a season that hasn't made much sense since it started.
Spencer Hawes had 22 points and 13 rebounds and the Cavaliers rallied from an 18-point deficit Friday for a 103-94 win over the Golden State Warriors, marking their largest comeback of the season.
"We fought and we fought," said Dion Waiters, who scored 18 points in one of his finest performances of the season. "We got back into it and we didn't give up."
The team seemingly left for dead following four consecutive losses to begin March is breaking through its casket again, winning the first two games on this West Coast trip and positioning for an improbable sweep Sunday at the Los Angeles Clippers. The Cavs pulled within 3.5 games of the idle Atlanta Hawks for the final playoff spot in the East with 16 games to go.
The Warriors shot 60 percent in the first quarter and opened a 20-4 lead early. Kyrie Irving was yanked five minutes into the game after committing two turnovers and looking lethargic at both ends and the deficit swelled to 36-18 early in the second quarter before the defense – and Waiters' hot shooting stroke – started kicking in.
Waiters scored 12 points in the second quarter, including a pair of big 3-pointers, and the Warriors started missing shots they were making in the first quarter.
The Warriors were playing without Klay Thompson, who missed his first pro game to attend his grandfather's funeral, but they still had plenty of weapons. The Cavs denied nearly all of them.
The Warriors shot 42 percent and totaled 62 points after the first quarter, Cavs defenders clogged the paint all night and they stormed out of Oracle Arena with their most impressive comeback of the season.
It was the largest comeback since the Cavs rallied from 20 points down to beat the Milwaukee Bucks at home 113-108 on Jan. 25, 2013.
"This is a good win, especially from the standpoint that we came out at the beginning of the game and Golden State really hit us in the mouth," Mike Brown said. "We could have folded."
Instead they kept fighting and erased the Warriors' largest lead in just 5 ½ minutes. Waiters' 3-pointer with 5:22 left in the half completed the comeback and put the Cavs ahead 40-38. His stepback jumper midway through the fourth flipped that 18-point deficit into a 16-point lead.
Irving responded from his slow start with 16 points and four assists, including 13 points in the second half, and Luol Deng had 16 points and six rebounds.
Hawes destroyed Andrew Bogut, whom Warriors coach Mark Jackson was praising prior to the game as a Defensive Player of the Year candidate. Bogut finished with four points and 12 rebounds, but struggled chasing Hawes around the floor.
"They just outhustled us and outworked us for three quarters at home," Bogut said.
The Cavs have now won six of their last eight games against the West and improved to 12-15 against the powerful Western Conference this season. They've also beaten 10 of the 15 teams in the West at least once and can add to that figure next week when they host the Houston Rockets.
It's just another inexplicable twist in a season most everyone struggles to explain.
"There's games we should have won if we'd have played more consistently on both ends of the floor," Brown said. "Not necessarily about playing harder, just playing more consistently, the right way. These guys know how to play the right way. We could have won some that we've lost. But it is what it is. We are where we are.
"Nobody can figure it out. I'm sure they can't even figure it out. The longer the group's together, the harder they work, the more they pay attention, the more success we have, it gives us the belief, I think the better we'll become in time."


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Iphone 4s Preorders
October 10, 2011 by staff
Iphone 4s Preorders, Pre-orders for iPhone Apple Inc. 's 4S exceeded one million in a single day, surpassing the previous record of 600,000 pre-one days set by the iPhone 4.
"The first day of pre-orders for the iPhone 4S have been more that of any new product that Apple has started and we are delighted that the customers love them as much as we 4S iPhone," said Philip Schiller, senior vice president of marketing product worldwide.
Online and phone pre-orders for the iPhone 4S began early Friday, marking Apple's first, major product launch since the chief executive Tim Cook took the reins of the company. This time, the iPhone will be available from three U.S. companies, including for the first time, Sprint Nextel Corp.
AT & T Inc. said it had "more than 200,000 pre-orders within 12 hours just to" make the iPhone 4S "The launch of the iPhone's most successful we've had."
A spokesman for Verizon Wireless, said the executives were "satisfied with the sales and ordering process."
U.S. Apple stores will begin selling the iPhone 4S at 8 am local time on Friday. That will extend to 22 countries later this month.
The reaction to the 4S is critical to Apple, since it is an indication of whether the company can continue to generate the desire of their devices.
Smartphones are Apple's single largest product category of income. Consumer demand for the iPhone 4S can be subject to a flood of emotions surrounding the death last week of former CEO Steve Jobs.
Analysts had a moderate reaction to the phone after Apple introduced on Tuesday, with some predicting that the company lost potential customers by not modifying the exterior design of the phone, or calling it an iPhone 5.
The new iPhone looks similar to its predecessor, but sports a fast microprocessor and new voice-activated software.
Apple is the world's largest single manufacturer of smart phones, but faces increasing competition from suppliers of phones running on Google Inc. 's Android software.
With the smartphone market in rapid expansion,anlysts said the leadership of any company could easily come and go based on new alliances, advanced technologies and consumer preferences.
Nokia Corp. is working on new devices running Microsoft Corp. software, while Google is preparing to release an update to its Android software.
Please feel free to send if you have any questions regarding this post , you can contact on
Disclaimer: The views expressed on this site are that of the authors and not necessarily that of U.S.S.POST.


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Woman charged with gun murder of Tallaght man
A 25-year-old woman charged with murder told gardai she did not kill a man who was gunned down in Dublin city-centre last year, a court was told today
Kieran Farrelly, from Tallaght, died following a gun attack at Killarney Court, an apartment complex off Killarney St, in north inner city Dublin on the night of October 26th last year.
The 33-year-old man was shot in the head and upper body in front of his girlfriend.
This morning, Laura Dempsey, who is of no fixed address, was arrested at Bolton Street in central Dublin and was then brought to Mountjoy Garda station where she was charged with the murder of Mr Farrelly.
The young woman, dressed in a black leather jacket, white top, black leggings and blue runners, was then kept in garda custody and brought to appear before Judge Patrick Clyne at Dublin District Court this evening.
She sat silently in court as Det Garda Kevin Keys gave evidence of her arrest. He told Judge Clyne that after the murder charge was put to Ms Dempsey, she replied: "I did not kill Kieran Farrelly".
Due to nature of the charge, the district court cannot grant bail and Det Gda Keys asked for her to be remanded in custody for one week.
Judge Clyne granted free legal aid and acceded to defence solicitor Alan Doyle's request to ask that the 25-year-old would get medical attention in prison.
He then remanded her in custody to appear again at Dublin District Court on October 28th next.
A book of evidence has yet to be prepared and she will have to bring an application to the High Court to get released pending trial.
Two other people, a man and a woman, had been questioned previously and were released without charge pending a file to the DPP.


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BUENOS AIRES, Argentina (AP) — A magnitude-6.2 earthquake has hit northwestern Argentina, but there are no immediate reports of damage or injury.
The U.S. Geological survey says the quake hit at 8:12 a.m. (8:12 a.m. EDT; 1112 GMT) and was centered in the Jujuy region, about 87 miles (137 kilometers) east-northeast of Salta.
At least some people in tall buildings in Argentina's capital said they did not feel the quake.


text: 11/01/10 11/01/10 POPSUGAR Living Halloween Halloween Costume Contest in Long Beach November 1, 2010 by Morgan Ashley Parker 1 Shares Chat with us on Facebook Messenger. Learn what's trending across POPSUGAR. View on One Page Photo 0 of 22 Start Slideshow ADVERTISEMENT () Share This Link Copy ← Use Arrows Keys → 0 Halloween Costume Contest in Long Beach Previous Next Halloween CostumesHalloweenScoop


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text: San Francisco plans to reach its renewable energy goal by 100 percent in 2020, through requiring new buildings of 10 stories or less to have solar panels installed. All new buildings will have to mount either a rooftop solar PV or solar panels.This bill is just an extension of one of California's laws. An already established California law requires for all new buildings to have part of their roof readily available for solar. In other words, there should be 250-square-feet of the roof that is free of any shading. The new law is set to become effective in January 2017. The legislation declares that the requirement is essential because of its location and rising sea level.


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Description: What could be more frustrating for teachers than teaching an important lesson and then having students unable to recall the content just 24 hours later? Worksheets Don't Grow Dendrites contains 20 brain-compatible instructional strategies which maximize memory and minimize forgetting. The knowledge base for the book incorporates both brain research, multiple intelligences, and learning style theory.Marica Tate shows how to raise student achievement through the use of these brain-based instructional strategies. Each short chapter follow a user-friendly format that covers the What (Defining the Strategy), the Why (Research Rationale), the How (Sample Classroom Activities), and Reflection (How Can I Use This Strategy?). Using these strategies will not only help students retain content and increase motivation but will also improve the classroom environment.Full of classroom examples in all content areas and all levels that teachers can immediately implement
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List price: $30.95Copyright year: 2003Publisher: Corwin PressPublication date: 3/5/2003Binding: PaperbackPages: 160Size: 8.25" wide x 10.75" long x 0.50" tall Weight: 1.034Language: English
Marcia L. Tate, EdD, is the former executive director of professional development for the DeKalb County School System, Decatur, Georgia and has been presenting to adult audiences for more than 25 years. During her 30-year career with the school district, she has been a classroom teacher, reading specialist, language arts coordinator, and staff development executive director. She received the Distinguished Staff Development Award for the State of Georgia, and her department was chosen to receive the Exemplary Program Award for the state. Marcia is currently an educational consultant and has taught more than 400,000 administrators, teachers, parents, and business and community leaders throughout the world. She is the author of the following seven bestsellers: Worksheets Don't Grow Dendrites: 20 Instructional Strategies that Engage the Brain; "Sit & Get" Won't Grow Dendrites: 20 Professional Learning Strategies That Engage the Adult Brain; Reading and Language Arts Worksheets Don't Grow Dendrites: 20 Literacy Strategies that Engage the Brain; Shouting Won't Grow Dendrites: 20 Techniques to Detour Around the Danger Zones; Mathematics Worksheets Don't Grow Dendrites: 20 Numeracy Strategies That Engage the Brain;nbsp; Preparing Children for Success in School and in Life: 20 Ways to Increase Your Child's Brain Power; nbsp;andnbsp; Science Worksheets Don't Grow Dendrites: 20 Instructional Strategies That Engage the Brain;nbsp;as well asnbsp;Social Studies Worksheets Don't Grow Dendrites: 20 Instructional Strategies That Engage the Brain. Participants in her workshops refer to them as "some of the best ones they have ever experienced" since Marcia uses the 20 strategies outlined in her books to actively engage her audiences. Marcia received her bachelor's degree in psychology and elementary education from Spelman College in Atlanta, Georgia. She earned her master's degree in remedial reading from the University of Michigan, her specialist degree in educational leadership from Georgia State University, and her doctorate in educational leadership from Clark Atlanta University. Spelman College awarded her the Apple Award for excellence in the field of education. Marcia is married to Tyrone Tate and is the proud mother of three children, Jennifer, Jessica, and Christopher, and is the doting grandmother of two granddaughters, Christian and Aidan Brooke, and three grandsons,nbsp; Maxwell Connor, Aaron Bryan, and Roman Alexander. nbsp;
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text:
An unfinished basement is an often underused part of the home. Even unfinished, a basement may add valuable and flexible space to the home, including adding an extra bedroom. The amount of work required to install an extra bedroom will depend largely on the condition of the basement. In order to make it work, a few simple design techniques may be used to produce a reasonably comfortable, functional bedroom for anyone in the family.
Things You'll Need
- Area rugs
- Tapestries or curtains
- Armoire
- Bookcase
- Paint and supplies
- Lighting
- Dehumidifier
Repair leaks. Moisture is a common problem in basements, and one that will provide excellent opportunities for mold growth. Prior to any construction or design, leaky pipes, windows or vents should be repaired. If moisture is still a problem, invest in a dehumidifier. A little preventative maintenance will save money and reduce the risk of health problems later on.
Hang lights. This project will depend largely on the amount of finishing the space has. If no lighting or wiring is present at all, it must be added either by an experienced do-it-yourselfer or by a professional. Avoid harsh fluorescent bulbs, as they create a sterile, often uncomfortable feel. Opt for recessed can lights or track lighting, which may be strategically positioned to increase light in especially dark areas.
Paint walls. Adding color is going to be key in creating a comfortable space. For an unfinished basement, light colors are going to be ideal, as they give a sense of openness and light. White and pastels -- yellow, blue, green -- are all widely used. Be sure to use an appropriate primer coat and latex-based paint, which will resist moisture.
Purchase rugs. Since most unfinished basements feature concrete floors, adding area rugs will make a big difference. Not only will they make the space feel more complete, they will make walking on the concrete more comfortable.
Add some finishing touches. If studs are exposed or walls are otherwise unsightly, consider covering them. This may be done with visually interesting curtains, blankets or tapestries, or by adding some colorful wall art. Adding bright colored accessories, an armoire for clothing, photos and lots of pattern will make the space feel complete, comfortable and stylish.
Tips & Warnings
- Insulating the basement may be necessary to keep it comfortable.
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- Photo Credit Comstock/Comstock/Getty Images
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