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St. James' Way – a European pilgrimage trail for the body and soul. Follow in the footsteps of medieval pilgrims on this historical route of approx. 170km from Nuremberg to Lake Constance.
Everyone should travel along the St. James' Way in their own way and at their own pace. The route leads from the Franconian hills, across the Nördlinger Ries depression and through the hills of the Swabian Alb to the city of Ulm with its minster, before continuing through the baroque Upper Swabian region and picturesque orchards to Lake Constance - known as the 'Swabian Sea'. If you embark on this route from Nuremberg to Constance, you'll come across more than 30 towns and villages with churches, abbeys and special places of historical and artistic interest. An incredible array of religious art treasures along the way reflects the cheerful piety of a region in which the local churches and inns still work in perfect harmony. When the St. James pilgrims arrive in Constance, they still have quite a way to go, having only completed around a sixth of the approx. 2,400km journey to Santiago. This route is best explored on foot, as simple pilgrims did back in the Middle Ages, or by bike. Starting a pilgrimage tour, you gradually leave behind the world you know, slowly getting used to carrying your rucksack and setting out on the next leg every day. This is also an opportunity for you to gain confidence in yourself and your ability to deal with the surprises that each new day brings. An ideal way to prepare yourself is to start off with a short tour through Upper Swabia and get a taste of what it's like to go on a pilgrimage.
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Produced on the occasion of Damien Hirst's exhibition, Cornucopia, at the Musée Océanographique de Monaco, April 2010.
Damien Hirst was born in Bristol in 1965. He first came to public attention in 1988 when he conceived and curated 'Freeze', an exhibition of his own work and that of his contemporaries at Goldsmiths college, staged in a disused London warehouse. Since this time Hirst has become widely recognised as one of the most influential artists of his generation.
Through a varied practise of installation, sculpture, painting and drawing Hirst has sought to explore the complex relationship between art, life and death. Alongside over 80 solo exhibitions he has worked on numerous curatorial projects. In 2008, Hirst took the unprecedented step of bypassing gallery involvement in selling 244 new works at a Sotheby's, London auction entitled 'Beautiful Inside My Head Forever'.
Hirst was awarded the Turner Prize in 1995 and his contribution to British art over the last two and a half decades has been acknowledged in a major solo retrospective exhibited at Tate Modern, London. He lives in Devon and has studios in Gloucester and London.
Text © Damien Hirst & Science Ltd., All rights reserved, 2012


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In the West, cool conditions linger most prominently in the southernmost Rockies, where some snow is falling. Chilly conditions also persist in snow-covered portions of the Intermountain region. Elsewhere, showers are approaching the Pacific Northwest.
On the Plains, some light precipitation (rain and snow) is falling across southernmost areas, mainly in central and eastern Texas. Elsewhere, dry weather prevails. Mild, breezy conditions are developing across the northern High Plains, eroding winter wheat's protective snow cover. Topsoil and subsoil moisture shortages remain acute in much of the hard red winter wheat belt; at the end of December, for example, Oklahoma's topsoil and subsoil moisture was rated 92 and 98% very short to short, respectively.
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vinasp wrote: But, the Buddha never says that seeing is impermanent, or suffering. Why?
Because seeing is not fabricated, it is not a sankhata. It does not cease while
one is alive.
vinasp wrote: Take, for example, "eye-consciousness", this is fabricated, it is something
which has been made, constructed. When it was first made, that is called its
arising. While it persists, that is called its staying. When it vanishes, that
is called its passing away.
vinasp wrote: It only arises once, for most of us this was many years in the past. It will
only pass away once, when we become enlightened. Between these events it
persists or stays.
vinasp wrote: All I am attempting to do is to discover the truth about the Nikaya teachings.
vinasp wrote: And can you cite a passage from the Nikaya's which shows that seeing and
eye-consciousness are the same thing?
vinasp wrote: Does it? Can you cite a passage which shows that?
And even if you can, this would not be the complete and permanent cessation
which would follow from the cessation of the six-spheres.
Dmytro wrote:Hi Vincent,vinasp wrote:What does "eye" mean here?
"Eye" here is a wrong traditional English translation.
Pali term "cakkhu" here means "sight".
Recently published Margaret Cone's Pali-English dictionary gives in the "cakkhu" article following meanings:
cakkhu, 1. the eye; the organ of sight; the faculty of seeing, sight;...
Here the last meaning applies.
As for "cakkhu" (eye)", etc., Sue Hamilton discusses this issue at length in Identity and Experience: The Constitution of the Human Being According to Early Buddhism (pp. 7-35). She concludes that these six do not refer to the physical organs.
vinasp wrote: Nana said: "An arahant still experiences the six spheres. MN 121: ..."
MN 9 said:
"There would. When a disciple of the noble ones discerns the six sense media, the origination of the six sense media, the cessation of the six sense media, and the way of practice leading to the cessation of the six sense media, then he is a person of right view... who has arrived at this true Dhamma. ..."
Would you care to explain this apparent contradiction?
vinasp wrote: Would you care to explain this apparent contradiction?
Nanananda wrote:The medley of wrong views, current among those of other
sects, is the product of the six sense-bases dependent on con-
tact. The Buddha's vision, on the other hand, seems to be an
all-encompassing lustre of wisdom, born of the cessation of the
six sense-bases, which in effect, is the vision of Nibbāna. This
fact is further clarified in the sutta by the statement of the Bud-
dha that those who cling to those wrong views, based on name-
and-form, keep on whirling within the saṃsāric round because
of those very views.
D I 45, Brahmajālasutta.This paragraph clearly brings out the distinction between
"They all continue to
experience feeling coming into contact again and again with the
six sense-bases, and to them dependent on contact there is feel-
ing, dependent on feeling there is craving, dependent on craving
there is grasping, dependent on grasping there is becoming, de-
pendent on becoming there is birth, and dependent on birth, de-
cay, death, sorrow, lamentation, pain, grief and despair come to
be. But when, monks, a monk knows, as they truly are, the aris-
ing, the going down, the satisfaction, the peril and the stepping
out concerning the six sense-bases, that monk has a knowledge
which is far superior to that of all those dogmatists."
those who held on to such speculative views and the one who
wins to the vision made known by the Buddha. The former were
dependent on contact, that is, sensory contact, even if they pos-
sessed worldly higher knowledges. Because of contact orig-
inating from the six sense-bases there is feeling. Because of
feeling they are lured into craving and grasping which make
them go round and round in saṃsāra.
The emancipated monk who keeps to the right path, on the
other hand, wins to that synoptic vision of the six sense-bases,
replete in its five aspects. That is what is known as the light of
wisdom. To him, all five aspects of the six sense-bases become
clear, namely the arising, the going down, the satisfaction, the
peril and the stepping out. That light of wisdom is considered
the highest knowledge, precisely
The reference to the formula of dependent arising in the
above passage is highly significant. It is clear proof of the fact
that the law of dependent arising is not something to be ex-
plained with reference to a past existence. It is a law relevant
to the present moment.
vinasp wrote: Your explanation makes no sense to me. Does what you call "the full development
of the noble eightfold path", result in the cessation of ignorance - or not?
vinasp wrote: Which is correct, the DO formula, which says that the six-spheres cease, or
MN 121 which says that they are still present?
vinasp wrote: So, the noble eightfold path leads to the cessation of ... the six internal
sense bases.
vinasp wrote:Hi Nana,
If ignorance has ceased for this arahant, then according to the DO formula
the six-spheres have also ceased.
I agree that the arahant still has the five actual senses and a mind.
Which is correct, the DO formula, which says that the six-spheres cease, or
MN 121 which says that they are still present?
Kind regards, Vincent.
vinasp wrote: There clearly is an apparent contradiction.
You may wish to reconsider your statement above in light of how Dependant Cessation is crafted in the Pali. The Pali grammatical structure of the Dependant Cessation schema allows a downstream cessation effect to be either concurrent with the cessation of avijja or far, far in the future (see idappaccayata and SN 12.49 - 50 on idappacayata, but the possibility of temporal disjunction only shows in the Pali, not in the English translations).
"As a huge blazing fire, with no more fire wood added,...
Goes down to reach a state of calm,
When saïkhàras calm down,
One is called `extinguished'."
From the particular context in which the verse occurs, it seems that this imagery of the fire is a restatement of the image of the lotus unsmeared by water. Though the embers are still smouldering, to the extent that they are no longer hungering for more fuel and are not emitting flames, they may as well be reckoned as `extinguished'.
This cooling off happens just before death, without igniting another spark of life. When Màra comes to grab and seize, the arahant lets go. The pain of death with which Màra teases his hapless victim and lures him into another existence, becomes ineffective in the case of the arahant. As he has already gone through the supramundane experience of deathlessness, in the arahattaphalasamàdhi, death loses its sting when at last it comes. The influx-free deliverance of the mind and the influx-free deliverance through wisdom enable him to cool down all feelings in a way that baffles Màra.
So the arahant lets go of his body, experiencing ambrosial deathlessness. As in the case of Venerable Dabba Mallaputta, he would sometimes cremate his own body without leaving any ashes.[37] Outwardly it might appear as an act of self-immolation, which indeed is painful. But this is not so. Using his jhànic powers, he simply employs the internal fire element to cremate the body he has already discarded.
This, then, is the Buddha's extraordinary solution to the problem of overcoming death, a solution that completely outwits Màra.
[37] Ud 92, Pañhamadabbasutta.


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Fine, but you are still quite wrong about Goenka.Mr Man wrote:tiltbillings wrote:If you are saying that Goenka or Mahasi Sayadaw are out of line with the Theravada and the teachings of the Buddha, then yes, you have said something quite incorrect.Mr Man wrote:With respect Tilt I think you really need to go back and read over what I actually said. Have I said something that is not correct?
Well I never even mentioned Mahasi Sayadaw.


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Kalyn Recommends:
Are You Blogging About Herbs?
Tuesday, October 28, 2008
Did you know I was going to choose cilantro? Really! This is one of Hubby's favorite herb (along with green onions). Also one of the first herbs I planted in our balcony garden. We always add this to our soups, salad and salsas. Very versatile herb!!! Here, this is also known as the Chinese parsley. It is sometimes used in traditional Chinese medicine for its cooling effects.ReplyDelete
Without a doubt...Rosemary. I fell in love w/ this plant this summer. Not only is it the "bomb" to use in cooking, it is a great in door plant to give as a gift, let grow into a topiary, train to wind up a dowel... I'm lovin' my Rosemary plants all season long...ReplyDelete
I LOVE cilantro and use it all the time but the herb that I uncharacteristically used the most this summer would be parsley...so I'll go with parsley :)ReplyDelete
What a hard decision!
For me, 2008 is definitely the Year of Cilantro. Between my love for Mexican and for Thai cuisines and always looking for inventive meals to serve to my vegetarian hubby, Cilantro is definitely the king of our castle!
Looking back at 2008, I'd say mint was my favourite herb.ReplyDelete
I am relativly new in the world of herbs, but my utmost favorite is...Mint! It truly grows wild around my house and I use it in everything. Thanks for all the ideas that you have provided and keep doing the great job you are doing!ReplyDelete
My favourite spice this year would have to be ginger, contributor to so many wonderful meals - kimchi, stew, stirfry, marinades, the list goes on!ReplyDelete
I'll have to vote for cilantro as well. When I think of what herb I most often pick up at the farmer's market, cilantro is it. So versatile, so flavorful- it has spiced up so many dishes for me this year!ReplyDelete
I'm always torn when asked this question, and truthfully I love most herbs...there's always a variety in my fridge and on my window sill.
That said, basil still reigns Queen.
My favorite herb this year is sage. I cook a lot of chicken and turkey and it really brings out the flavor!ReplyDelete
That would have to be Basil for me. I grow it and I love it, I even eat it on ham sandwiches I like it so much.ReplyDelete
Definitely coriander! This is the most delicious and versatile herb I have used yet! So many different flavors from one plant!!! I use the plant and seeds in many recipes. What's a Mexican dish or an Indian curry without fresh cilantro? I haven't tried cooking Thai yet, but many recipes call for coriander root. This is one plant that can give it all.ReplyDelete
I agree Cilantro ROCKS just made the Cafe Rio chicken recipe on sunday and the whole family loved it!!!! food at stephaniesells dot comReplyDelete
2008: Greek oregano - easy to grow, beautiful and lush, and deeply flavorful.ReplyDelete
Oooh, norrmally I go for cilantro too, but I have been using a lot of mint, yes mint, this year.ReplyDelete
What??? No basil yet.
I do love cilantro and I'd feel devastated without it. As I would without mint, thyme and certainly rosemary.
But I'm sure that the world would stop spinning without basil.
So I'm voting basil.
This year, my favorite herb was dill. I had SO much of it in my garden (hence the name dill WEED) I couldn't help but use it at every possible chance.ReplyDelete
Kalyn, I had Cilantro or coriander leaves in mind and I see that you have recommended it as well. Cilantro it will be.ReplyDelete
Thyme, it is warm and brings a depth of flavor to any dish. I enjoy it in meat as well as vegetable dishes.ReplyDelete
There are lots of herbs I like, I grow in my garden and I use in my kitchen...cilantro is going to be next, 'cause it's not so easy to find it everywhere, and I'm going to appreciate it a lot...but my best one for ever is basil!...I could'nt imagine my sunny kitchen without it!ReplyDelete
This is a hard choice! In the fall & winter, it's all about sage. Spring and summer are dedicated to basil. If I have to pick one, I'll go with basil. I love pesto on pasta, chicken and fish. And then theres the joy of a Caprese salad. Yep, basil.ReplyDelete
My favorite herb of 2008 is oregano, I use it all the time!
lizzybee79 (at) gmail (dot) com
Well, BASIL, without any hesitation. I planted the Ararat type (with gorgeous purple leaves)and the Greek sort (with very small, bright green, leaves)and made any sort of Italian stuff with them... well, that was simple: I am Italian ;)ReplyDelete
It's so hard to choose! Basil, mint, and rosemary, oh my! :)
I'm going to have to pick cilantro. Why? I have never liked cilantro but have grown it for my husband to use in his dishes. However, this year I made a few Thai dishes and to my surprise I now love cilantro! It surprised me that I could change my tastes but what a pleasant change.
Thanks for a great blog!!!
I'm going to have to go with my all-time favorite: cilantro!ReplyDelete
Oh, no! Cilantro it is for me, too. I've gone from hate to love with this one. It's so incredibly versatile, raw or cooked, dried, seeds. . . and it complements a huge range of flavors and cuisines. Can't go wrong with cilantro!ReplyDelete
I would definitely have to say basil. I used to have two knee high plants and had a blast figuring out what to do with all of it. Then the military moved us to a winter wonderland *sigh*
I should check into an Aerogarden - have you ever used one?
It has to be sage because without sage there would be no Saltimbocca and that is something I don't even want to think about.ReplyDelete
This is a toughie really. My first inclination was lavender, but since I've only had one dish really work well with it so far, I'll choose the one I'll miss the most this winter: Basil. I just made a giant batch of your Italian sausage and zucchini soup and some cornbread using the last of my garden's basil this weekend. I can't wait to pull some soup out of the freezer this winter and reminisce about the summer.
from: floccus (at) gmail (d0t) com
Cilantro is great but my favorite herb for 2008 is the LEMONGRASS of which I've written several posts using lemongrass in soups, grills and salad. It is quite refreshing and goes well with meat, fish, and poultry.ReplyDelete
definitely BASIL! love itReplyDelete
I love Rosemary... The smell and the flavor are amazing!ReplyDelete
I'd say mint was my favorite herb. I love it's fresh flavor and use it one everything from fruit to salads to salsas.ReplyDelete
Sooo hard to choose only one - but lately I've been partial to rosemary.ReplyDelete
I also must say cilantro! I am starting to use this more and more in my cooking and just LOVE the flavor.ReplyDelete
Ooooo---definitely basil!
lostinabook4 (at) yahoo (dot) com
Kalyn, I know this is going to be such a cliché, but my favorite herb is basil! :)ReplyDelete
Basil is my favorite -- followed closely by thyme.ReplyDelete
Fresh basil! So clean and bright.ReplyDelete
OK, I too have to enter! And even though I know that it will not win, I have to say that PARSLEY must be the one herb I would take with me on a desert island, it makes any dish rise to freshness and goodness!ReplyDelete
Dill weed is my current favorite as it pairs so well with such a variety of foods, from seafood to summer squash and peas. My favorite, though, is Sabzi Polov or Persian Green Rice with Basmati rice and fava beans. YUM!ReplyDelete
hands down, basil! your campaigning can't work on me kalyn, i can't stand cilantro! tiny tiny quantities only! :-)ReplyDelete
Most definitely basil!ReplyDelete
It's so hard to pick just one!!! I'd have to say rosemary, though. Not only is it delicious, but it's anti-inflammatory and a great source of antioxidants, too!ReplyDelete
Mmmm this is a tough choice... cilantro, parsley, oregano. But when it comes down to it, my choice has to be basil! Fresh, green basil with tomatoes and mozzarella, thai basil with a good stir-fry, etc. Definitely basil!ReplyDelete
Fresh rosemary is fabulous!
I really have to say Rosemary - I cook with it all the time no matter what the dish - Always adds amazing flavor and the aroma is wonderful!!ReplyDelete
I love, love, love cilantro. In fact, I'm off to make your Asian coleslaw recipe now, which uses quite a bit! Thanks for a wonderful blog. sheepish56 (at) aol (dot) com.ReplyDelete
While I do love basil and rosemary, I use cilantro more often than any other herb: in Mexican, Thai, and Chinese foods. Those sure are some pretty knives!ReplyDelete
While I know my bf discovered thyme this year, to his heart's delight, I'm going to jump on the MINT bandwagon. I am in love with mint in savoury recipes. Yes.ReplyDelete
Another vote for basil. One of the first herbs I ever grew. And I just love pesto! But oregano is a close second.ReplyDelete
It's always difficult to decide which is my favourite herb - so many are my favourites! (And of course, you almost swayed me into changing my mind with your beautiful photos of coriander leaf, Kalyn.)
But, I'm holding fast. My favourite herb today is thyme. The adage is true; there's NEVER enough thyme!
I always love basil. It is the BEST!! But we grew lemon verbena this year, thanks to you introducing it to us...and I have to say it is fabulous! I love it!!ReplyDelete
Rosemary is my standard favorite, but it's fall, and the time of year when I use the most sage. Going to go with sage this year.ReplyDelete
i love cilantro from simple lentil soup to complicated biryani recipe, I can use it in everything. And then some in mexican, thai... I'll have t vote for cilantro.ReplyDelete
I love cilantro! It's the yummiest!ReplyDelete
This year, I grew lemon thyme and oregano in my small backyard planter. While I love fresh basil and rosemary, I really enjoyed using these herbs...which were unusual for me.
Sounding My Barbaric Gulp!
My favorite is cilantro. I live in Texas and so it's in almost everything you can eat. I love the color and the flavor. I always ask for extra to sprinkle on my mexican food. Yum!ReplyDelete
Mint! Love adding mint to unexpected dishes!ReplyDelete
I'm going to go with thyme myself. I've put 2 parts thyme to 1 part black pepper in a spice mill; my weekly roasted chicken gets this ground over it until my wrists are tired, then I throw it in the oven and wait for the smell/taste explosion.ReplyDelete
Of course I can't disagree with you about cilantro. Just the scent alone has me thinking of so many delicious, and healthy salsas, salads & marinades. But I thought about my posts from this last year and believe that thyme is what found its way into most of my recipes -- and in not so normal ways. I've used it in several baked goods to add something different, fragrant, and unobtrusive. It's a lovely flavor that I'll continue to experiment with.ReplyDelete
I have to go with fresh basil. Here in Denmark they sell it in little pots at the grocery store so you can always have a bunch to harvest on your windowsill.ReplyDelete
My favorite herb has to be rosemary...you can throw in a sprig into almost anything and it just perks it up. Mmmm....rosemary!ReplyDelete
Basil is my fav!
livviebrooke (at) yahoo (dot) com
Favorite herb - basil! It's so versatile, and so easy to grow. Even I can't kill it ;)ReplyDelete
Cilantro is one my favorite flavors, but I'm picking dill as this years favorite, because my husband and I have really enjoyed making dill pickles together many time this year...ReplyDelete
Sage for the win - probably my love of sausage leads me to try adding it to as many meals as possible. Next year, my fave may be something far different :)
Thanks for the great blog!!
I'm going with basil, definitely. I had one lonely little plant on my fire escape all summer, and even though it never produced enough at a time for a good pesto, I really enjoyed adding a few leaves here and there to salad, pasta, just about anything!ReplyDelete
LOL! I knew you were going to pick cilantro :) That's my close second choice.
However, my favorite this year was BASIL. I think almost everything I made lately had basil.
wow only one. i think it would have to be basil. it adds such a fresh taste to dishes. i also love to just eat it plain.ReplyDelete
It's nearly impossible to pick just one, but I think I'm going to go with basil this year. It's the only plant that, so far, I've been able to keep alive in California!ReplyDelete
Though Cilantro is close to the top, I have to choose Dill. I've been on a dill kick latley.
blizzard.rw (at) gmail (dot) com
Mint, definitely mint. I wish I used it in more things but with summer just coming to an end mint sticks out most in my mind.ReplyDelete
I have to vote for BASIL. Without a doubt it's my most versatile and sbsolute favorite!
cathy (dot) reaves (at) gmail (dot) com
I can't think of an herb I don't like! But my favorite has to be dill. I think I feel a loaf of dill bread coming on ...ReplyDelete
Sage is my new favorite herb. I've been sticking it under the skin of roasting chicken, crumbling it up over pasta, frying it crisp in oil, stuffing it into ravioli, and basically stuffing my nose into the plant.ReplyDelete
I'd have to say - in a LOVELY Mojito!!! Honestly I never liked mint that much before and when I tasted a REAL Mojito with a strong mint taste I was hooked!!ReplyDelete
I grew quite a few this year, but the ones I used most were the cilantro and the sweet basil.ReplyDelete
I would have to say Rosemary. I love it with potatoes, all sorts of vegetables and even in Apple syrup (
http://www.acatinthekitchen.com/?p=366 )
Dill! I grew so much dill this year and learned just how versatile an herb it is. YuM!
amy.elizc (at) gmail (dot) com
Basil !!!
jyasyin (at) yahoo (dot) com
There are sooooooooooo many to chose from, but I think I chose Basil. While it is truly a necessity with Italian cooking, it is so versatile. I use it with chicken, beef or fish. I use it in sauces and soups. It has to be my all around favorite and most used herb.ReplyDelete
I'd have to go with cilantro, too. I use it in most of my recipes; we're heavy on the Mexican and Asian dishes here.ReplyDelete
Cilantro is my new fave... yummers!ReplyDelete
This is really tough. I would have to go with cilantro since I use it so much. Living in Texas, I cook A LOT of tex mex and cilantro has become a staple in my home.ReplyDelete
Cilantro is my favorite herb. I think it is a love/hate herb and I love it.ReplyDelete
Hmm, I do love cilantro, but I think I will go with rosemary since I am craving roast chicken right now, and rosemary is my favorite with chicken.
My favorite herb this year was dill, which I have grown for the first time and used in several dishes. I will do it again.ReplyDelete
It's a toss up between cilantro and chives. I love them both!!ReplyDelete
My favorite is basil. I am trying to grow it myself - not having very good luck. Sigh.ReplyDelete
I definitely choose cilantro...from the taste to the fragrance, I love everything about that herb!!! :)ReplyDelete
My award for Herb of the Year goes to sage - This is the first year I've dried it myself, and using home-dried sage is so much nicer than the powdered stuff in the bottle from the store. I've also used it fresh in some of my favorite recipes such as Polenta with Sage & ParmesanReplyDelete
This comment has been removed by the author.ReplyDelete
My favorite herb always has been and probably always will be basil. In fact, I better get busy freezing some of mine before the cold weather gets to it!
Congratulations on 3 years of WHB!
There's no need to convince me to vote for cilantro. Oh how I love it. Cilantro 08!ReplyDelete
I grew "holy basil" this year and am now addicted to it. But in small quantities. http://en.wikipedia.org/wiki/Ocimum_tenuiflorum
It has been in nearly every salad and stir-fry all summer.
chef (at) mz-pi(dot)com
I love cilantro too, but I'd have to say my favorite herb is dill. It's just so fragrant.ReplyDelete
Hands down, it would have to be cilantro! (Basil comes in 2nd...) I keep my cilantro in a special container in my fridge and ALWAYS have some available. I not only use it in my salsa but now I add it to my stir-fry, sprinkly some on huevos rancheros, drop it into my albondigas soup, etc.ReplyDelete
I would have to say Basil...Just can't live without it!ReplyDelete
Well, that's a touch choice, but I'm going to say dill.ReplyDelete
I LOVE Mexican food so I have to go with cilantro. clbeth (at) hotmail (dot) com.ReplyDelete
It sounds dull, but I became re-enamored with parsley this year. I use it all the time and it really makes such a difference.ReplyDelete
Cilantro!!! Gotta have it!!!ReplyDelete
I'd have to say basil. Fresh basil is amazing!
tinkerbellx2 (at) sbcglobal (dot) net
If I lived by myself, I would use cilantro in every dish I could, however, the latest cries from the family is "NO CILANTRO". Coriander overload has caused younger members to rebel. So begrudgingly I've had to resort to parsley a lot of the time, which is still a very versatile and great herb, and has filled the leading role of cilantro very competently. Dexterous parsley is my vote for this year.ReplyDelete
My favorite herb is definitely Basil. It's good both fresh and dried. I had a big healthy Basil plant at the last place we lived and I really miss it.ReplyDelete
Basil has been my favorite until this year when Cilantro has move far ahead.ReplyDelete
i really love cilantro and as i read through the comments here i am not alone :)ReplyDelete
My favourite herb this year is the Scented Geranium (Pelargonium)which I use mainly in making spoon sweets and for savory dishes, fennel.ReplyDelete
My favorite new herb would have to be pandan (screwpine) leaves - they should make a room freshener out of that stuff:)ReplyDelete
Okay, not original but always there in the garden when you need it....BASIL! Just the smell stimulates the appetite. Grew it from seed and will try more varieties next year!ReplyDelete
I think I will have to go with ginger. It is so versitile and can go in savory and sweet dishes.ReplyDelete
I love love love basil. So versatile, so tasty.ReplyDelete
Basil... I love Basil. First of all, it always does the best for me in my herb pots. Second, it adds such intense flavor and I love the smell of it!ReplyDelete
My favorite herb is Lemon Thyme. I keep a plant on the kitchen windowsill and use it in almost everything. It gives a deliciously fresh flavor to everything it goes into.ReplyDelete
I have experimented with lots of different herbs, but I always come back to basil. I love picking up bunches from the farmers market to make fresh pesto.
sparkelle (at) gmail (dot) com
My favorite herb is sage. It's earthy, furry, you can fry it, you can have it cooked, raw, chopped, whole, fresh, dried...you can use it in sweet or savory applications and it's what dirt would taste like if we were meant to eat it, I think. It embodies the scent of the earth, too. And is an entirely underused herb (even though I'm sure others would disagree).ReplyDelete
Much as I love cilantro (and I know just how much Kalyn loves cilantro!) and basil during the summer months, the herb growing in my garden that I will go out and pick no matter the season is thyme. Fresh or dried, it never disappoints. My choice for favorite herb is thyme.ReplyDelete
I luv Cilantro!! I use it in just about everything :)ReplyDelete
Cilantro for sure! I love the flavor and it just makes dishes look so pretty. :)ReplyDelete
Great minds think alike because before I got down to your food items, I was thinking about cilantro. Basil is a close 2nd choice.ReplyDelete
this year i discovered lemon verbena and love it!ReplyDelete
I definitely would have gone with Cilantro until this year when I tasted True Greek Oregano for the first time. Wow! You've not tasted Oregano until you've tasted this. My partner planted it in the garden, it's an heirloom variety and it's out of this world. The smell, the taste... ahhh! It makes any dish it's added to. Even dried it keeps it's flavor really well. So for 2008... I vote for True Greek Oregano.ReplyDelete
I love so many of them but thyme goes with just about everything!ReplyDelete
Oh my...the pressure! Picking one...how do I choose? Maybe combine several to make one...Cildillbasage? Ha! Kidding....I think I am going to go with dill. :)ReplyDelete
i'm gonna have to go with oregano. it's the only one that survived the move indoors this year. plus it made my take on italian green beans over the top. yum!ReplyDelete
Definitely dill!ReplyDelete
can I enter twice? ;-)
I am going to stand firmly behind Rosemary - I love the way it grows in my garden, I love the way it makes roast chicken super yum, and I generally just think it is great.
Even before I read your post I knew I was voting for cilantro. I've used it more in the past year than in my entire life, and I love it!ReplyDelete
My favorite herb of 2008 is ... parsley! Really, I have started using it more often in everything from pasta sauces to meatballs to salads, because of the bright green flavor that it has, and how long it will last in my fridge (so much longer than basil, which used to be my frontrunner). Go parsley!ReplyDelete
Basil tops the list! Fresh basil brightens every dish! Close to the top would be fresh rosemary and fresh cilantro.
I am a lurker here, but have enjoyed trying some of the delicious looking dishes you have posted!
I'm tempted to say mint, because I drank A LOT of mojitos this summer...but I can't turn my back on rosemary. The mere smell makes me swoon. It'll always be the fave.ReplyDelete
I love mint!
It never fails to give me a warm feeling =)
Cilantro has been and always will be my favorite herb. It's like crack to me. It makes everything taste better - chicken, soup, salad, pizza. Everything.
chefsquire at ymail dot com
My favorite herb is cilantro. It's fresh, clean taste is just perfect. It is always available at the grocery and adds to the flavor of many of our favorite recipes. Jancd
My answer is the same year in and year out: basil. It's fantastic with tomatoes, in vinaigrettes, in sauces ... can't get enough of it.
After my trip to Greece, earlier this year, my favorite herb has to be dill, which brightens up vegetables beautifully and brings back memories of greek dishes.ReplyDelete
BASIL!! Love it! And it helps that it's one that grows well here in Alaska.
Sign me up!
lydia.bower @ gmail.com
I use it very liberally. I have to stop myself from thinking less of people who hate cilantro. j/k. LOL. ;)
i still can't go past coriander (cilantro). it's compulsive for me.ReplyDelete
This is an easy one for me. I guess it can be an herb, it is sold that way dry at least. On a trip up near Mount Shasta in California, we visited a farm that just had fields and fields of lavender. Before this I was under the impression it was just a flower and that nobody cooked with it or used it for culinary reasons. Hey I never looked at what was in herbs de provence, have you? Well after some lavender lemonade I was given at the farm I became hooked. It looked like pink lemonade but it was not.
Anyways from that point on I was hooked on lavender. It became my secret herb of the year.
This year I fell in love with Rosemary.
For 2008, my favorite herb is Cilantro. I started off making a fresh salsa with corn and black beans that uses an entire bunch of cilantro- there is so much of it, it's almost like the lettuce in a salad. Now I am throwing cilantro in everything, asian glazed salmon, tuna salad with avocado, and my slaws. I buy a bunch or two a week! I remember when I used to have that kind of a basil habit. Thanks for the great contest!ReplyDelete
Cilantro is my favorite. Hands down.ReplyDelete
Not to be a suck-up or anything...but yeah. It's Cilantro.ReplyDelete
Cilantro has been my favorite herb for years. We use it in soups, salads, guacamole, dips, marinades, you name it. Delicious and versatile!ReplyDelete
So hard to decide! ...I'm between Basil and Cilantro! My two fav!!
But since I am a latin girl, I'll choose CILANTRO! ;)
karina_ms at hotmail dot com
So many to chose from! Cilantro would probably be top on the list but oregano is what we have used a lot this summer... I can not seem to grow cilantro and my oregano plant is taking over the garden!ReplyDelete
Basil. Has been for years and probably always will be! I put it in everything and I don't think I could live without jars of home-made pesto lined up in the freezer for winter!ReplyDelete
My favortie herb would have to be basil. I use it in so many dishes. I grow my own and harvest it in the winter so that I always have some available.ReplyDelete
Basil, basil, basil! I try (and use) lots of others, but always come back to - basil.
Jo Anna
edjoannaaz at hotmail dot com
I love love love thyme in all it's glory!!
canole07 at yahoo dot com
Definitely basil. Mmmm.... pesto.ReplyDelete
My favorite is marjoram, which I'm able to grow year round in northern CA. I love to add it to almost anything, especially soups and pastas, by the handful!
I'd say my favorite herb would be basil. I just love how FRESH it is, tastes and how easy it is to grow!ReplyDelete
I'm with you. Cilantro is my hands down favorite. We put it on just about everything, whether it belongs there or not!ReplyDelete
My favorite herb of 2008 is lemon verbena. My plant is three years old now and beautiful and lush. It's one of the first herbs as well as the chives to appear in the Spring.ReplyDelete
I'd have to go with Basil, this is the first year I've had some to harvest in my new backyard and I just love the sweet fragrant smell.
Also, technically not a herb, but I'm also loving kaffir lime leaves, especially wonderful in Thai fish cakes!
Sage Sage Sage Sage Sage. Not sure what it is about that plant, but i also love the way it looks growing in my pot.ReplyDelete
Fresh basil, sandwiched between a slab of fresh mozzerella and a thick slice of bright red garden fresh tomato, with a drizzle of olive oil. Oh man, I MISS SUMMER!!ReplyDelete
I will always claim cilantro as my favorite. I could use it in almost everything!!!ReplyDelete
My favorite herb is shiso / perilla. Found in our pork, eggplant, and shiso soup, among other recipes.ReplyDelete
Rosemary! My family now asks, "So how much rosemary is in this" before they eat anything I put before them..haha.
My favorite herb of 2008 is THYME because there can NEVER be too much thyme!!! (PUN intended!)ReplyDelete
I am crazy about most herbs but my favorite this summer was a perlargonium or scented geranium with the most vibrant - if a scent can be said to be vibrant - lemon scent. Every time I brushed by it in my garden boat, it exploded with lemon, an odor so reminiscent of long, lazy, sunny summer days. It's great in salads, drinks, baking, dried or fresh.ReplyDelete
Am I too late? Probably. But cilantro is tops!ReplyDelete
My favorite herb is ROSEMARY! I love rosemary and SO many things even though I am not really a big herb fan (Shhh! Don't tell anyone!).
cseybt [at] gmail [dot] com
I like rosemary the most. It is so good on oven roasted potatoes. Garlic would be a close second.ReplyDelete
My vote would have to go to Cilantro,,,,,,,love it in just about anything!!!ReplyDelete
I love them all! Rosemary is uppermost in my mind now, maybe because the weather is (finally) cooler & Rosemary roasts so well. But, like others, cilantro is tops. I was first introduced to cilantro in Mexico in frijoles a la charra & from then on, they started showing up in everything I prepared. What a versatile herb.ReplyDelete
Just has to be Basil, followed by Basil, then Basil, maybe Sage.ReplyDelete
Cilantro...yum! Cilantro, tuna, tomato and avocado salad...in soup...yep, cilantro. Debbie
Rosemary and Thyme! I can't pick just one, they're both great!ReplyDelete
oooohhhh....I was going to hands down pick cilantro, but because of all your blogs about and recipes, and wonderful tastes that I tried with it.....SAGE is my fave for 2008!!! I have always loved the plants, they're gorgeous, but didn't know much what to do with it. I will now be growing more varieties and colors of sage next year and look forward to introducing others to its wonderful taste. Christine
Cilantro is great with lots of dishes, but I love Thai basil the most. It compliments my noodle soup very well and I can't enjoy the noodle without it. Not very easy to find in my area though
juan_hurrican (at) yahoo (dot) com
I never met an herb I didn't love so I agree with you all about your herb choices. My herb to praise is going to be tarragon because this poor little guy doesn't get appreciated quite enough and he is tasty, I tell you! Especially in anything with a mayo base like chicken salad, egg salad, bearnaise sauce, etc. Thanks for the oppertunity to express my love for herbs! Rock on!ReplyDelete
My favorite is rosemary. It goes in a lot of dished and it's easy to grow!ReplyDelete
my all time favorite is cilantro, i add it to all sorts of dishes.ReplyDelete
Mint for me!
Thanks for organising this, and happy birthday to WHB!
I guess I have to go with lemon thyme this year. I've used almost constantly with chicken, fish, beef- I do love cilantro and basil though too and use them a lot, but I still have to say lemon thyme.ReplyDelete
I would have to go with chives for favorite herb. I love cilantro and rosemary, but chives have been my go-to herb for the last few months. Toss them in with eggs for a dash of flavor, add them to cream cheese for a tasty spread, good in just about everything.ReplyDelete
I thought I was all original until I read all the other comments...well if not original, at least I'm in good company.
Is Basil more original...is it too late to change my answer.
No wait, Italian Parsley...yeah that's it.
Italian flat leaf parsley. I know it seems like a boring herb, but I just love it's fresh taste. I put it on or in everything! :)ReplyDelete
I forgot to leave my email: phallman (at) charter (dot) netReplyDelete
Hey Kalyn - you [b]know[/b] that for me it is cilantro. We can't get enough of it. We pulse it into a pesto, toss it with noodles to make pad thai, add it to a salad, put it on a sandwich, use it in an omlette or make a mean cilantro martini. To us it rocks!
Keep those other wimpy herbs - basil, rosemary, sage, oregano . . . no thanks. Bring on the cilantro!
To those of you who say cilantro tastes of soap . . . pass a bar of [b]that[/b] soap MY way!
Love all the advocacy for herbs! I can't ever get enough of most of them. But right this minute, rosemary is my favorite -- I picked it because I'm so in love with kebabs of all kinds made on rosemary skewers.ReplyDelete
I really thought so long and hard about all the 3 questions, how hard it is to pick ONE, hehe ... ginger gets my vote for fave herb of 2008! can't get enough of it and I try to sneak it into the cooking ... ultimate comfort food ingredient for me ;)ReplyDelete
my favourite 2008 herb is thyme!! Cause this year finally I arrived to have it fresh, onto my balcony! :)ReplyDelete
Oh this is an easy one!
Hands down BASIL!!!!
That is how I found your blog too BTW, I was looking up how to save my fresh basil as I was getting so much of it from my CSA shares.
Thank you, I now have basil until spring packed neatly away in my freezer!
Basil. No question. It was the one thing I was determined to grow this year and the one that I had the hardest time with.ReplyDelete
My favourite herb is cilantro and mint. I used to add some of cilantro in cooking with soups, gravies, curries, raitas and chutneys. For Mint, I used to make indian korma curries with gives great aroma and fragant to the curries in both veg and non-veg along with some cilantro.ReplyDelete
Ooo. If I had to choose just one, I would say Thai Basil. Congratulations on 3 years of WHB, Kalyn!ReplyDelete
Cilantro! Of course!ReplyDelete
TARRAGON is my favorite this year because the plant I planted last year had a very good year this summer, so good that I was googling recipes every week to use it. And the plant was absolutely gorgeous in my garden--such a lovely deep green. Every time I passed it I would take a taste. One of my most successful recipe finds was "Cod in Tarragon Tomato Broth" from Fine Cooking #36. Delicious. carolepip (at) verizon (dot) netReplyDelete
Chives, because I started a brand-new herb garden and that's the traditional first planting.ReplyDelete
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I'll worry about Hill if this same stuff happens when the rest of the offense is moving without the ball.
Until then, I'm more concerned with the team offense than I am about a PG who can't single-handedly overcome it. In some ways, I think "bad Lance" comes when he tries to overcome the motionless offense all by his lonesome - it's where the "hero Lance" moments come from as well.


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This American Strife
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This American Strife
It's a bird! It's a plane! No, it's drunk John Hancock! Our show, "This American Strife," comes to you today in one act. Part 1: Don't save the whales. Part 2: Bullying, sexism, and Ayn Rand. Part 3: Your Internet identity crisis. Bring your biggest piece of carry on luggage and enjoy the ride as we tell you what it really means to be an American in 2013.
Written By: Warren Arnold, David Dritsas, Carlos Freytes, Paul Hughes, Jeremy Molgaard, Katie Nixon, Mollie Rehner, and Jacob Roman
Starring: Katherine Biskupic, Kris Lantzy, Jessica Maciejewski, Matthew Russell, Michael Silver, and C.J. Tuor
Director: Lauren Dowden
Music Director: Jonathan Wagner
Technical Director: Dujuan Pritchett
Friday, 7:30pm, October 25, November 1, 6, 15
Tickets: $12 - General, $10 - Students and $6 - Training Center Students


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GrammarLetter Equations are well known phrases or facts where the key words have been replaced with the first letter of that word. These are often in the form of an equation, which contain a number, an = sign and the rest of the obscured phrase or fact.
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Welcome to our scrapbook layout gallery. Pull up a chair and browse through our thousands of layout ideas - both traditional scrapbooking and digi. You'll be amazed and inspired! We'd love to have you submit your layouts to our Gallery: click Submit To Gallery to get started.
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Weekend Top 10
By Sarah Story, Citizen Events Editor 03/22/12
Henrico County's Division of Recreation and Parks will end its Adventure Series with "An Evening with Mountainfilm" from 7 p.m. to 10 p.m. at Henrico Theatre, 305 E. Nine Mile Rd. Each year, Mountainfilm celebrates cultures unique to mountain communities with an international rendezvous of legendary mountaineers, environmentalists, filmmakers, authors, scientists and artists. Admission is free. For details, call Dee Donnelly at 501-5147 or visit http://www.henricorecandparks.com.
The Organization of Virginia Homeschoolers will host its 2012 Conference and Resource Fair March 23-24 at The Cultural Arts Center at Glen Allen, 2880 Mountain Rd. Featured speakers include: math educator and author Ed Zaccaro; award-winning storyteller, author and champion liar Bill Lepp; and Brave Writer language arts curriculum author Julie Bogart. Along with a comprehensive session lineup, beginning at 8:30 a.m. March 24, participants can also shop the exhibition hall and enjoy panel discussions, storytelling, a puppet show, ice cream social, a cryogenics show and more. All prospective, new and long-term homeschoolers are welcome. For details, call 866-513-6173 or visit http://www.vahomeschoolers.org/conference/2012.
Big Brothers Big Sisters of Greater Richmond and Tri-Cities will present its annual Bowl for Kids' Sake 2012 from 5 p.m. to 8 p.m. March 23 and from 9 a.m. to 12 p.m. March 24 at AMF Sunset Lanes, 6540 W. Broad St. The public is invited to form teams of five and raise a minimum of $500 to support BBBS. For details, visit http://www.bigbrobigsis.com/bfks2012.
Arena Racing USA will present the FeedMore 200 at 6:30 p.m. at the Richmond Coliseum, 601 E. Leigh St. The FeedMore 200 is a family-friendly night designed to "Pack the Track and Stack the Shelves." Race attendees are encouraged to bring canned goods to help feed hungry neighbors through the Central Virginia Food Bank, the Community Kitchen and Meals on Wheels. Those who donate will receive a voucher for one free ticket to a future race. Admission is $12 to $14 for adults, $10 for seniors and $7 for children 12 and under. For details, visit http://www.feedmore.org or http://www.arenaracingusa.com.
The 9th annual Kids Walk for Kids, supporting coordinators2inc, will be held rain or shine at 8:30 a.m. at Benedictine College Preparatory, 304 N. Sheppard St. Funds will support the services of coordinators2inc and their program that recruits and prepares parents to adopt children waiting in the Virginia foster care system, as well as supporting children by preparing them for the move from temporary home to a permanent, forever family. Registration is $25 for adults; children are free. Games and prizes will follow the walk. For details, visit http://www.c2adopt.org.
The Richmond Ballet's Minds in Motion Team XXL and the School of Richmond Ballet Ensemble will perform at 2 p.m. at Henrico Theatre, 305 E. Nine Mile Rd. Team XXL combines pedestrian movement and rhythmic patterning. The SRB Ensemble is an elite group of upper level students. Admission is free. For details, call 328-4491 or visit http://www.henricorecandparks.com.
The 10th annual Dog Jog and 5K Run, benefiting the Richmond SPCA, will begin at 9:30 a.m. at Robins-Starr Humane Center, 2519 Hermitage Rd. A vendor fair will be open from 9 a.m. to 1 p.m. and an awards ceremony will take place at noon. There will also be a Pets and Kids Fun Zone, food, music, a Pet Wellness Tent and a raffle. Registration fees are $35 to $65. For details, call 521-1318 or visit http://www.richmondspca.org/race.
Licensed Veterinary Technician Oriana Scislowicz will present a workshop on good dog and cat nutrition at 2 p.m. at Sandston Library, 23 E. Williamsburg Rd. Learn about ingredients, allergies, animal obesity, prescription diets, picky eaters and more. For details, call 290-9900 or visit http://www.henricolibrary.org.
The 3rd annual 5K Run to Rebuild Richmond will take place at 9 a.m. at River Road United Methodist Church, 8800 River Rd. Proceeds benefit Rebuilding Together Richmond, a nonprofit organization working to preserve affordable housing and revitalize communities by providing free rehabilitation and critical repairs to the homes of low-income Richmonders. Registration is $25. For details, call Michelle McLees at 519-1909 or visit http://www.riverroadumc.org/2012runtorebuildrichmond5k.
Elko Middle School, 5901 Elko Rd., will host a community bazaar from 10 a.m. to 2 p.m. "The Funky Outdoor Market" will consist of local art and fun for the whole family. For details, call 328-4110.
Thoracic surgeon is first to perform 100 robot-assisted lobectomies in Central Virginia
UMFS has urgent need for foster parents
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READ Center offers free classes, training to low-literate people
Play Day RVA planned for Sept. 21
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CalendarThe River City Givers, a group of local women who are supporting the greater Richmond community by contributing to local charities together as a group, will meet from 7 p.m. to 8 p.m. at Shady Grove United Methodist Church, 4825 Pouncey Tract Rd. For details, visit http://www.rivercitygivers.com. Full text


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I have had the opportunity of receiving as a gift from my boss The new Archos AV handheld range , which boasts 20GB, 40gb and 80gb options and holds (e.g.40gb) 40 hours of moving SVHS video image, stores 1,500 albums, stores 1.5m jpegs, take pictures, records straight from your TV.
So all you soap fans out there will never miss an episode and you can watch it on the train on the way to work it even makes my tea strong and gets the kids to school late, 3 out of 5 days a week.
Basically its a nifty bit of kit does anyone else have something like this they can advise me on looking into?
Kind Regards
Michael Marr
but it was good to see Kirsty at the Stuff live show on the Archos stand :)
so are other people interested in this wonderous little gadget as much as i am???
is the screen watchable? i mean, is it suitable for watchin movies on? im goin on a trip travellin round the world, n will b stuck in little dives of towns, n airports for lengthy periods of time, so this would be ideal for relieving boredom.
has anyone seen or heard of Thomson (RCA outside of europe) effort of pvr jukebox? ive heard its supposed to be thinner in thickness and have better screen, but havnt heard of or seen somewhere where i can get my hands on one
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Signs of ancient life are everywhere in New Mexico. Consider the Galisteo Basin, just outside the city of Santa Fe, where hundreds of archaeological sites blanket the ground. These range from drawings etched hundreds of years ago onto boulders and scatters of flaked stone—where someone sat and chipped a tool, leaving behind bits and pieces of rock—to entire villages and sacred ceremonial structures.
"Large numbers of people moved into the basin and built eight large pueblos; there are many hundreds—if not well over 1,000—rooms in each of these pueblos," David Eck, trust land archaeologist with the New Mexico State Land Office, says. "So you're probably talking about a population of a minimum of 10,000 to 12,000 people scattered across the basin, farming the whole basin."
The eight pueblos were built in the very late 1200s or early 1300s; people lived there until around AD 1500 when the weather became drier and warmer—"and it became hard to make a living," Eck says. Half of the sites, he adds, were no longer occupied when the Spaniards arrived in the 16th century; the sites bear no signs of chapels, churches or other religious structures associated with the Christianity of the Spanish world.
One of the pueblos, Pueblo Blanco, was partially excavated by an archaeologist from the American Museum of Natural History during the early part of the 20th century. In 1981, it was placed on the State Register of Cultural Properties—a list of archaeological sites considered important or special enough to be preserved.
Nonetheless, Pueblo Blanco was in danger of being destroyed: Pothunters had looted portions of the pueblo and, most alarmingly, a small arroyo running through the site was eating away at the structures, revealing burials and destroying valuable data that might one day be studied to learn more about the people who once lived here.
Three years ago, the state land office appropriated $50,000 to protect Galisteo Basin archaeological sites. At Pueblo Blanco, archaeologists and engineers stabilized the site, building retaining walls and backfilling dirt over exposed areas. They restructured a portion of the drainage to stop more archaeological remains from washing downstream. Eck describes the work as a "really good example of what we've been doing," and Assistant Commissioner Kristen Haase says the State Land Office spends $50,000 to $100,000 each year on archaeological projects.
But not everyone believes the State Land Office is properly overseeing the thousands of archaeological resources on state lands. As a result, archaeologists say, history is being lost.
Under New Mexico law, sites on state lands are not afforded the same protections as those on lands owned by federal agencies such as the US Bureau of Land Management, National Forest Service or National Park Service. A bill before the state Legislature, if passed, would create more stringent oversight regardless of jurisdiction.
Critics say the State Land Office is in particular need of such oversight.
While Land Commissioner Pat Lyons maintains there is no destruction of archaeological sites, of the estimated 250,000 such sites on state lands (according to the State Land Office's Web site), fewer than 5,000 have been identified and documented.
Furthermore, the State Land Office does not require its leasees to survey for cultural resources before breaking ground on projects. As a result, New Mexico Archeological Council President Deni Seymour writes in an e-mail to SFR:
"Many important archaeological sites are damaged or destroyed, without being recorded or studied." She adds: "It is sad and it is surprising that a state agency does not see the discovery and protection of cultural resources as part of its obligation and fiduciary responsibility."


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Amanda Tapping Photo 400x287
Amanda Tapping
Amanda Tapping (born August 28th 1965 in Rochford, Essex) is an English-born Canadian actress, producer and director. She is best known for portraying Samantha Carter in the Canadian-American military science fiction television series Stargate SG-1 and Stargate Atlantis. Currently, she stars as Helen Magnus in the Syfy Channel series Sanctuary.
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Round Crystal Stud Earring in Jet
Round Crystal Stud Earring in Jet
Everyone needs a great pair of studs. Add some classic sparkle to any occasion with these crystal post earrings.
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Everyone needs a great pair of studs. Add some classic sparkle to any occasion with these crystal post earrings.
Type: Post Earrings
Collection: Jet
Metal Finish: Antique Silver-tone finish
Length: 1/2"
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Garner Parts Company With Dogs
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SCHARFFEN BERGER'S goal is to keep each product's nutrition information up-to-date and accurate but please consult the label on the product's packaging before using. If you notice that something is different on a product's label than appears on our website, please call us for more information at 866-608-6914 (Mon-Fri: 9:00am to 4:00pm Eastern Time).


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The approx. 300km ecumenical pilgrimage route uses the historical trail that the Cistercian monks followed in 1133 when leaving the main abbey in Volkenroda, Thuringia, to go to the affiliated abbey in Waldsassen, Bavaria.
The Via Porta ecumenical pilgrimage route – spiritual meditation on a route between two abbeys. The Via Porta starts in Volkenroda at the abbey of the Protestant 'Brotherhood of Jesus' with its famous glass 'Christ Pavilion' and goes all the way to the Catholic Cistercian abbey in Waldsassen. Here, the famous abbey basilica, the abbey library with its exquisite wood carvings and the remarkable Pilgrimage Church of the Holy Trinity with its three towers are well worth seeing and are testimony to the deeply rooted religious faith of our ancestors. This fascinating route linking the two abbeys passes through the scenic countryside of Hainach National Park to the Thiemsburg National Park Centre, the Thuringian Forest with the Rennsteig walking trail, the Franconian Forest, the Fichtelgebirge mountains and the northern part of Upper Palatinate. You'll also experience the unique landscape of the Stiftland region: churches, chapels and wayside shrines, rosaries and crucifixes that invite reflection and prayer. The grave of Therese Neumann in Konnersreuth is a site of pilgrimage for many believers. Of course you can also walk the pilgrimage route the other way from Waldsassen to Volkenroda. Those who have energy for a further 300 or so kilometres can continue their pilgrimage on a connecting route, also following in the footsteps of the Cistercian monks, from Volkenroda to Loccum Abbey in Lower Saxony near Lake Steinhude.
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Cat Deeley Wallpaper 800x600
Cat Deeley
Catherine Elizabeth "Cat" Deeley (born 23 October 1976) is an English celebrity, TV presenter, actress and former model. She is 1.75 m (5 ft 9 in) tall. From 1998 until 2001, she co-hosted the children's series SMTV Live alongside Ant & Dec and continued alone until 2002. She also hosted Stars in Their Eyes from 2004 until 2006. Since 2006, Deeley has also been the host of So You Think You Can Dance in the United States and the face of Pantene shampoo in the UK.
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Drilling Engineer II Salaries in Springfield, Oregon
Did you mean Springfield, Illinois Springfield, Massachusetts Springfield, Missouri Springfield, Ohio ?
Alternate Job Titles: Drilling Engineer II, Intermediate Drilling Engineer
How much does a Drilling Engineer II in Springfield, OR make? The median annual Drilling Engineer II salary in Springfield, OR is $105,448, as of September 06, 2017, with a range usually between $94,585-$114,918 not including bonus and benefit information and other factors that impact base pay. However, the salary for someone with the title Drilling Engineer II may vary depending on a number of factors including industry, company size, location, years of experience and level of education. Our team of Certified Compensation Professionals has analyzed survey data collected from thousands of HR departments at companies of all sizes and industries to present this range of annual salaries for people with the job title Drilling Engineer II in Springfield, OR.
Learn how best-in-class companies use CompAnalyst to create new,
personalized talent management experiences for their employees.
This chart describes the expected percentage of people who perform the job of Drilling Engineer II in the United States that make less than that annual salary. For example the median expected annual pay for a typical Drilling Engineer II in the United States is $105,448 so 50% of the people who perform the job of Drilling Engineer II in the United States are expected to make less than $105,448.
Source: HR Reported data as of September 06, 2017
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This chart describes the expected percentage of people who perform the job of Drilling Engineer II in Springfield, OR that make less than that salary. For example 50% of the people who perform the job of Drilling Engineer II in Springfield are expected to make less than the median.
Source: HR Reported data as of September 2017
Responsible for the design and implementation of oil and gas wells. Performs design evaluations and recommends alterations to improve safety, costs, and efficiency. May conduct risk assessment and cost estimation. Requires a bachelor's degree in engineering. Familiar with standard concepts, practices and procedures within a particular field. Typically reports to supervisor or manager. Typically requires 2 to 4 years of related experience. Gaining exposure to some of the complex tasks within the job function. Occasionally directed in several aspects of the work. View full job description
View Energy and Utilities Jobs by Salary Range: <$30K, $30K–$50K, $50K–$80K, $80K–$100K, >$100K
- Houston, TX Drilling Engineer II
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- Springfield, OR Human Resources Manager
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Lake Tahoe weather: Foot of snow possible Tuesday
February 19, 2013
TAHOE/TRUCKEE — A high pressure ridge off the coast of California that cut off moisture to the Sierra Nevada may break up on Tuesday, potentially bringing more than a foot of snow to the Truckee/Tahoe region.
A winter weather advisory will be in effect from 4 a.m. to 10 p.m. Tuesday, according to the National Weather Service in Reno. The storm could bring 4-10 inches of snow at lake level and in lower-elevation areas in Truckee. Seven to 14 inches of snow is possible above 7,000 feet.
Wind gusts up to 25 mph are likely at lake level during the storm, with 90 mph gusts possible along Sierra Nevada ridge tops. Chain and snow tire controls are anticipated to be in effect along most major highways; visit http://www.sierrasun.com/roadconditions for updates throughout the day.
The small storm will be a welcome one for the region, which has seen dry conditions ever since a series of storms dumped 5 to 7 feet of snow around the December holidays. It's been cold throughout January and February, however, allowing much of that snow to stay packed at ski resorts.
In a joint statement issued last week by NWS and the Natural Resources Conservation Service, forecasters said moisture during February is expected to stay dry. That means lower streamflows when the melt-off comes this summer unless more wet storms leave moisture in the Valley.
"The next six to eight weeks will tell the final story of snowpack this winter and what the spring and summer streamflow will be," forecasters said. "Just a few more wet storms could cause the season to finish in good shape."
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According to Natural Resource Conservation Service snow telemetry, the Lake Tahoe Basin's snowpack is at 79 percent of average as of Friday morning.
Throughout this week, according to NWS, high temperatures in the region are forecast in the low- to mid-30s, with low temperatures dipping below 10 degrees in Truckee.
– Reported by the Sierra Sun, a sister publication of The Union.
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Kaylee DeFer Photo 936x1406
Kaylee DeFer
Kaylee DeFer (born September 23, 1986) is an American actress. DeFer currently stars in The CW's Gossip Girl as Ivy Dickens, a con artist who assumes the role of the Serena van der Woodsen's cousin Charlie Rhodes. She is also known for her portrayal of Hilary Gold for on the Fox sitcom The War at Home and most recently, has appeared in the sitcom Friends with Benefits and 2011 horror film Red State.
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These are the jobs for which Indiana employers are seeking LICENSED FUNERAL DIRECTOR certifications when they are looking to hire. Job seekers should include information about certifications they possess on resumes and job applications. Those interested in pursuing short-term training and certification should research the demand for a particular certification prior to entering training. Employers can learn which short-term credentials and certifications other employers are requesting or requiring for similar occupations. Incorporating certifications into job ads and job descriptions can improve job matching for employers and job seekers.
|Job Popularity Index
|Job Title
|Funeral Director / Embalmer - requested in 100% of job postings
Learn about careers requiring post-secondary training of two years and less, such as certificates, certifications and Associate's degrees.
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