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For a town not known for its pizza, we sure have a lot of pizzerias. The pies show up on a number of restaurant and bar menus, too. And while we don't have a signature pizza style a la New York or Chicago, we have so much variety that you can just let your taste buds lead the way. Want classic? Go for a straightforward Margherita. Traditional? There's pepperoni and sausage everywhere. Gourmet? Choices abound—from crab and roasted duck to mac and cheese. (Yes, on a pizza.) Nowadays, the type of preparation is important, too, as we're seeing more coal-fired pizza places showing up, as well as those with fancy specialty ovens. So how do you decide where to go? We sent out a troop of pizza-loving scouts to search for the best options in town, from A to Z. Warning: Grab your car keys as you look at the list.
We know you're going to want a hot-from-the-oven pizza soon after digesting our 34 picks.
Alexander's Tavern
710 S. Broadway
This Fells Point tavern has been a favorite brunch spot of ours for years. But tucked away in its lunch/dinner menu are delicious pizzas, about 10 inches, with cracker-thin crusts in nine varieties. We couldn't get enough of the mac-n-cheese pizza ($9.50) with bow-tie noodles in a creamy smoked-cheddar, Gouda, and mozzarella sauce; spicy jalapeños; smoky slabs of bacon; and a coating of chili powder. This pie is sure to cure any hangover. Also, the Buffalo chicken pizza ($9.50)—with tangy hot sauce, tender chicken, juicy cubed tomatoes, and blue cheese—was a perfect balance of flavors. A tip: Go on half-price pizza Thursdays.
413-415 W. Cold Spring Ln.
"Alonso's has pizza?" Yes—and it's delicious! For as long as the Roland Park staple has been open, it's been known for its big, juicy hamburgers. But right there on the menu, under the burgers, are the pizzas. The crispy, 12-inch pies are full of flavor with a tangy sauce and a four-cheese blend (mozzarella, Asiago, Bel Paese, and Parmesan) that serves as an excellent base for specialty pies like the "BBQ Chicken Pizza" ($14), with fresh tomato, roasted red onion, and roasted red peppers along with big chunks of chicken. And if you can't leave the burgers alone, try "Alonso's Bacon Cheeseburger Pizza" ($15) with ground beef, applewood-smoked bacon, tomatoes, cheddar cheese, and marinara.
Bagby Pizza Company
1006 Fleet St.
The more than 8,000 potential pie combinations available at Bagby are a customer's curse and blessing. Luckily, you can't go too far wrong adhering to the eatery's gourmet-pizza menu. We suggest the "Sweet and Spicy Pizza" (small, $10.99) for its dichotomous mingling of spicy tomato sauce, roasted red peppers, red onion, spinach, applewood bacon, Asiago and goat cheeses, and a generous glaze of balsamic vinegar. The real highlight at Babgy, though, is that each pizza's ultra-thin, crunchy-flaky crust is always basted with a healthy dose of olive oil.
BOP brick oven pizza
800 S. Broadway, 410-563-1600
Depending on the time of day, you can find everyone from hung-over revelers to families to business workers waiting in line for the brick-oven pies with a slight char on the bottom. Pair a thin, hearth-baked crust with the "Greek" ($12.95-21.95)—garlic sauce, onions, green peppers, green and black olives, tomato, and feta. The "Lucky 7" ($15.95-24.95) combines traditional cheeses (mozzarella, ricotta, provolone, Romano, and fontina) with the nontraditional (feta, Gorgonzola, and cheddar). BOP also lets you create your own slice, and passes the ultimate pizza test—everything tastes awesome cold the next day.
Carmine's New York Pizzeria (Closed)
Hunt Valley Town Centre, 112 Shawan Rd., Hunt Valley
Carmine's is known for its pizza by the slice but do order one of their whole pies for a fresh-from-the oven pizza that scores high marks for a puffy brown crust that tastes like buttered toast. Toppings are numerous for the red- or white-sauced pies. We went with our pizza maker's recommendation of the popular chicken barbecue pie. The 16-inch pizza ($18.95) was weighty and aromatic with char-grilled chicken strips, piquant barbecue sauce, caramelized onions, and smoked mozzarella. There's a cute dining room and an attached gelato bar for a sweet treat afterward.
Chazz: A Bronx Original (Closed)
1415 Aliceanna St.
You really can worship at the "pizza altar" here. That's what the staff calls the open area where the coal-fired oven is housed and where guests sit at a counter, watch the process, and enjoy the results. Of course, you can pay homage to the slightly charred, 13-inch pies at any of the tables in the restaurant, co-owned by actor Chazz Palminteri. The Margherita pizza ($9.95) is elegant in its simplicity. The crisp crust is bathed in sweet San Marzano tomato sauce, topped with puddles of fresh mozzarella and shreds of fresh basil, and—the pièce de résistance—drizzled with really good olive oil! Chazz is slowly rolling out its pizza menu. Eventually, there will be a dozen choices.
Chef Paolino Café
726 Frederick Rd., Catonsville
The sign on the front door says cleats are not allowed, and it's easy to understand why. This cavernous restaurant, with murals of bucolic Italian scenes, is just the place to celebrate a winning game. Sicilian-style pizza ($13.95-18.95, 16 inch-square) is available here, but the 14- and 18-inch New York-style pies ($9.95-17.95) are exemplary, with crusts that have substantial crunch and fluffy interiors, sauces that fill the mouth with garlicky flavor and just the right amount of cheese. Toppings include richly flavored sausage nuggets that turn even a single slice into a meal.
Ciao! Pizza Bistro Italiano (Closed)
2620 Quarry Lake Dr., Pikesville
For a casual restaurant with a broad menu including pasta, seafood, and salads, Ciao! has a surprisingly deft take on pizza. Its 10-inch pies have a thin crust that's crispy around the edges but pleasantly doughy in the middle. The Margherita ($9.99), with sauce, mozzarella, basil, and a drizzle of olive oil, is fresh and expertly cooked. The Caprese ($11.99), with Parmesan crust, fresh tomatoes, fresh mozzarella, prosciutto, arugula, and shaved Parmesan, offers a perfect salty bite, while the Mediterranean ($11.99)—a white pizza with lamb sausage, artichoke hearts, fire-roasted peppers, Kalamata olives, and feta cheese—is easily hearty enough for two.
Coal Fire
Three locations, including 5725 Richards Valley Rd., Ellicott City
The spotlight at this pizzeria is on the crust, which is paper thin, crisp, and deeply charred along the edges. A sparing swirl of sauce and a dappling of translucent mozzarella circles seem intended to highlight that crust not hide it. The 16-inch pies ($13.95) are offered with a choice of three house-made tomato sauces, ranging from slightly sweet to gently spicy and an expected roster of toppings. The restaurant has a stylish dining area plus outdoor seating (though it overlooks a busy road).
DiPasquale's Marketplace
3700 Gough St.
A humble storefront in Highlandtown, DiPasquale's exudes authenticity. There's a full-blown Italian grocery and deli in the front, but at lunchtime, the dining area in the back is the place to hang. The eight brick-oven, 10-inch pies ($10.95-11.95) are thin-crusted and topped with mostly traditional, fresh Italian ingredients. The "Roma," for example, is a full-flavored beauty loaded with homemade sausage and mozzarella, tri-color roasted peppers, and a not-too-sweet tomato sauce. For a Middle Eastern take, the "Lorenzo of Arabia" beckons with a pleasing combo of eggplant, feta, Kalamata olives, roasted peppers, and rapini. Bonus: Pick up some chocolate-dipped cannoli for later.
Egyptian Pizza
542 E. Belvedere Ave.
The exotic Middle Eastern flavor combinations at this Belvedere Square mainstay are what keep us coming back for more. Sure, you can get regular cheese and pepperoni, but why would you when you can try the "Giza" ($9.95-17.95): a disk of mozzarella and feta cheeses topped with marinated lamb flank, black olives, roasted red-bell peppers, dill, parsley, and cilantro, and served with a spicy cumin sauce on the side for dipping or drizzling. Each pie is wood-fired and can be made with regular or whole-wheat crusts, which are similar in taste and texture to pita bread, to complete the Mediterranean experience.
Giovanni's Tutti Gusti
3100 Fait Ave.
Canton residents have a pizza-lover's gem in Tutti Gusti. Thin crust is the specialty, and you can build your own or pick from their menu of signature pies. We love the "Campagnola" ($12.85-15.35), which practically overflows with fresh tomatoes, mushrooms, roasted red peppers, artichoke hearts, and roasted eggplant—all smothered in generous plops of fresh mozzarella. The crust is light and airy, providing just enough of a platform for all the fresh toppings. We also appreciate Tutti Gusti's large and comfortable dining area, just the ticket if you've got a large party that needs to get its pizza on.
818 N. Calvert St.
Given the staggering array of gourmet toppings at this hip and wildly popular BYOB hole in the wall—everything from artichoke pesto and pistachios to roasted duck—the best way to experience Iggies is to bring lots of friends so that you can share several of the brick-oven, artisanal, thin-crust pies, available in small ($6.95-9.95) and large ($12.95-16.95) sizes. The delicate, toothsome crust is judiciously topped with primo ingredients like house-made mozzarella, San Marzano tomatoes, Castelvetrano olives, and fresh vegetables. Eat in, carry out, or opt for Take n' Bake, a ready-made pie you finish in the oven at home.
Isabella's Brick Oven Pizza and Panini
221 S. High St.
This corner deli in Little Italy may not seem like much at first, but Isabella's Italian offerings are about as authentic as it gets. While they have a dozen brick-oven pizza varieties, the Margherita ($13.99) is the real winner. This 15-inch pie has a thin, chewy crust heavily seasoned with oregano. The sauce is thinly applied, letting the toppings really sing. A thick layer of the house-made mozzarella is spread evenly on top of thinly sliced, juicy tomatoes. And the basil—immediately aromatic—tastes like it was freshly picked from the garden. But what gives Isabella's bonus points is that it offers three-quarters-baked pizza for carryout, so it can just be popped in your personal oven and enjoyed right at home.
Italian Gardens
814 Kenilworth Dr., Towson
This family-friendly neighborhood institution inside The Shops at Kenilworth mall is beloved for its New York-style, thin-crust pizza, which has just enough crunch to go with its minimal sauce and ample mozzarella. The pizzeria is also one of the few casual places in town that offers traditional, round, Chicago-style deep-dish pies (not Sicilian, which is more common in these parts). A plain Chicago-style ($12.95) comes in at a doughy two-plus inches. A specialty pie, like the ingredient-packed "Momma's" (small, $15.95) with mushrooms, onions, black olives, pepperoni, and sausage, is over three inches, and a large slice is a delicious, filling meal.
Italian Graffiti
1635 Fleet St.
Long a neighborhood favorite, Italian Graffiti has a reputation for being better than your usual delivery joint. One of their claims to fame is the interesting, and sometimes downright wacky topping combinations, which are offered on their in-house, off-menu pizzas. On any given day, you might find an eggplant-parmigiana pizza, a taco pizza, or even a cheese-steak pizza. For a healthier option, there's a Mediterranean vegetable pizza, a bounty of well-seasoned greenery and tangy feta cheese, supported by a sturdy, somewhat crackery thin crust, cooked to an even, light brown. Italian Graffiti also has a thicker Sicilian crust as well.
Joe Squared
Two locations, including 133 W. North Ave.
The square-shaped pizzas at Joe Edwardsen's flagship Station North restaurant (a second location just opened in the Power Plant Live complex) would be nothing more than a good gimmick if they weren't so darn tasty, with fresh and plentiful toppings piled on top of a delicate thin-crust foundation, slightly charred from the coal-burning oven. Try the flag pizza ($15-23), a tri-colored medley of red sauce with mozzarella, provolone, Romano, Parmigiano, and Asiago; garlic sauce with mozzarella, cheddar, and ricotta; and pesto sauce with fresh mozzarella, which has earned kudos in Food Network Magazine.
Johnny Rad's
2108 Eastern Ave.
The expectations for bar pizza are inherently low—get drunk enough and almost anything tastes good. But Johnny Rad's in Upper Fells Point raises the bar significantly with its Neapolitan-style, thin-crust pies, which come in 11- and 15-inch sizes. The "Primo" ($9-14), with generous slabs of fresh mozzarella, basil leaves, olive oil, and sea salt, is one of several options with a salty edge—a perfect accompaniment to ice-cold brews. The "Trainwreck" ($10-15), with mushrooms, baby spinach, black olives, olive oil, mozzarella, and sea salt, is a heartier pie, able to sate a big appetite. You won't go home hungry.
Kyro Pizza
900 Cathedral St.
You can count on Kyro for Middle Eastern-inspired dishes and pizzas, but the eatery's menu also reflects less traditional influences. There's a pizza that features General Tso's chicken (disguised here as "General Kyro's") and a "Ballpark Pizza" with hot dogs, ketchup, and mustard. But Kyro comes through where it counts—the crust is simply amazing. It's almost a flatbread: soft and pillowy on top, compressing to a gentle chew with savory flavor and a very light browning. The excellent "Giza" ($12.75) consists simply of lamb, roasted peppers, and mozzarella, with cumin sauce served on the side—a wise move, since the crust renders any sauce all but superfluous.
Ledo Pizza
Several locations, including 8480 Baltimore National Pk., Ellicott City
Ledo has been a Maryland favorite since the first one opened in Adelphi in 1955. The menu includes salads, sandwiches, and pasta dishes, but the rectangular pizzas ($5.49-13.24 plus extra for toppings) are what set the pizzeria apart. The crusts are thin and flaky, almost like pastry, and the sauce is more sweet than savory. Atop this delicate palette sits a thick layer of mozzarella, toasty brown in color and dappled in oil. Instead of being cut into wedges, the slabs are divided into small squares.
Matthew's Pizza
3131 Eastern Ave.
Matthew's has been cranking out pizza pies in Highlandtown for more than half a century, occupying its current location on Eastern Avenue since 1943. The tiny restaurant is decorated with maps of Italy and dozens of kudos from local publications. On busy nights, the attentive staff whisks through the room, delivering pizzas with perfectly crisped crusts and toppings that range from classic pepperoni to a thick layer of backfin crabmeat and caramelized onions dusted with Old Bay (market price, currently $14.79), or "Fra Diavolo" ($9.25) with Thai chili and a choice of shrimp ($13.95) or chicken ($12.95). Matthew's is as classic as the painting of its founder, who eyes the place from a perch above the cash register.
Pasta Mista
822 Dulaney Valley Rd., Towson
If you're weary from shopping at Towson Town Center, we heartily recommend popping across Dulaney Valley Road to Pasta Mista. It offers a plethora of pies, both thin and thick crust, to satisfy any craving. If you're in a tomato place, go for the 16-inch "Mondragone" ($14.40). It's a thick-crust interpretation of the classic Margherita pie—tomato, mozzarella, basil, and, in this case, oregano. The tomatoes are fresh, the cheese is bubbly and nicely melted, and the fresh basil is mouthwateringly fragrant. Wash it all down with San Pellegrino lemon or orange sodas in their cheerful, no frills eat-in area.
Pasticcio Italian Kitchen & Bar
Two locations, including 2400 Boston St., Suite 120
Still known by regulars as Old Franco's—a nod to the previous tenant Franco Zeppi—this Can Company restaurant has established itself as quick, good, and family-friendly. The pizza is New York-style with a thin crunchy crust and the perfect amount of sauce. The "White Gourmet" ($9.99-15.99) doesn't disappoint—fresh tomatoes, broccoli, ricotta cheese, garlic, grated Parmigiano, and mozzarella cheese. Another favorite? The "Diavola" ($10.99-15.99)—a tongue-tingling combination of Italian sausage, broccoli, banana peppers, and mozzarella.
Pizza Blitz
2622 Quarry Lake Dr., Pikesville
Pizza Blitz lives up to its name, offering a full battery of pies with classic toppings. And while Luigi Starace, the chef and co-owner, hails from Naples, the pies are pure New York—thin crust, a swipe of tomato sauce, and thick cheese. The pies come in three sizes, 10, 14, and 16 inches ($5.95-10.95, unadorned), with an additional cost ($1-1.50, depending on size) for add-ons such as black olives, pepperoni, pineapple, and onions, or deluxe toppings ($1.50-2.50) that include ricotta cheese, meatballs, and anchovies. Pizza Blitz, which shares a name and one business partner with a parlor in Frederick, has been open at Quarry Lake for less than a year, and while it doesn't yet deliver, it's a convenient carryout option if you're in the 'hood when a craving hits.
Pizza John's
113 Back River Neck Rd.
When you've been around for 45 years, customers come not just for the pizza but also for the history. The Coruzzi family first started slinging pies in 1966. The pizza is hot and fresh with a nice sauce and perfectly crispy dough—unless you order the softer Sicilian crust. The pepperoni is Hormel, but the sausage and meat sauce are both homemade and delicious. Try "The Works" ($13.50-20.95)—a specialty that combines fresh veggies (black olives, onions, green peppers, and mushrooms) and yummy meats (sausage, meat sauce, and pepperoni).
Pub Dog Pizza & Drafthouse
Two locations, including 20 E. Cross St.
Late-night Federal Hill carousers swear by this boutique pizzeria tucked away on the top floor of this row-house bar—and who can blame them? With 22 creatively named pies, ranging from the "Atomic Dog Pizza" ($9.25) with hot sauce, hot cherry peppers, smoked Gouda, mozzarella, smoked bacon, pepperoni, and red onion to the "Stinking Rose Pizza" ($8.75) with tomato sauce, olive oil, garlic, basil, mozzarella, and Parmesan, plus build-your-own options available until 2 a.m. daily, this is the place to satisfy your post-pub pizza predilection.
The Red Zebra
Baltimore Farmers' Market (Sundays), underneath the Jones Falls Expressway at Holliday and Saratoga Sts.
Lauraville Farmers' Market (Tuesdays), 4500 Harford Rd.
The colorful mobile truck serves up personal pies with inventive toppings from a roaring wood-fired oven. The short menu of pizzas ($8-10) is determined by what's seasonal and available from local vendors. You might find a breakfast pizza with quail eggs, bacon, and potatoes, or a pie that sprouts fresh micro-greens and cilantro with sliced cherry tomatoes, corn, and Havarti cheese. Another pizza has a smattering of sweet lamb sausage and goat cheese with mint pesto. (The Red Zebra also makes pizzas on Thursdays at the FRESHFARM Market near the White House in D.C.)
S'ghetti Eddie's (Closed)
410 W. Cold Spring Ln.
Part of Eddie Dopkin's Roland Park family-restaurant empire, S'ghetti Eddie's is perfect for those over-scheduled evenings when no one wants to cook. Pile on your choice of toppings (ranging from broccoli rabe to salami) on 12- or 16-inch doughy crusts ($8.99 or 10.99 and up) and create your own edible masterpiece. Recently, we started with a basic white pizza (no tomato sauce with mozzarella, ricotta, and Parmesan) and added spinach, sautéed mushrooms, and grilled chicken for a pleasantly creamy and smooth pie. Next time, we think we'll add some banana peppers or anchovies for a little spicy/salty kick.
6723 Holabird Ave., Dundalk
The sprawling Dundalk restaurant, which has expanded several times over the years from its origins as a small tavern in the 1950s, is a reliable place for heaping platters of spaghetti and meatballs, eggplant parmigiana, and Caesar salads large enough to share. It's also the perfect spot for pizza and an ice-cold beer. The pies are offered with New York-style or thick Sicilian crusts. The Squires special ($10.25-17.35) is piled with pepperoni, meat sauce, sausage, mushrooms, and peppers—plus capicola ham. The ham, along with sliced almonds, is also a key to the salty-sweet Hawaiian pizza ($9.75-16.35).
Stalking Horse
26 E. Cross St.
Smack in the middle of the booze-fueled chaos of Cross Street in Federal Hill is unusually good pizza. The Stalking Horse menu offers compelling options ($9-13), including lobster, poached pears, and a signature sliced Kobe meatball. And these nine-inch pies are loaded up—the "Seattle Slew" ($11), for example, is saddled (sorry!) with an inch-thick layer of roasted vegetables and cheese. Luckily, the crust is substantial enough to handle the load, slightly yeasty, with good crunch and nicely browned patches throughout.
Two Boots
1203 W. Mount Royal Ave.
This New York-based pizza chain has a franchise located in the basement of the snazzy new Fitzgerald condo near the MICA and UB campuses. With its New Orleans décor and ingredients, Two Boots offers seemingly random topping combinations named after eccentric celebrities—everyone from Divine to Larry Tate. The crackly crust on these pies is heavily seasoned with Cajun spices and dense enough to hold all the crazy toppings. Two Boots has a variety of sauces from spicy Buffalo to thin white or tangy tomato. Our favorite pie was the Tony Clifton ($9.95) with sweet red peppers, crispy onions, and earthy wild mushrooms. In true New York style, Two Boots also offers pizza by the slice.
Uno Chicago Grill
Multiple locations, including 201 E. Pratt St.
Okay, it's a chain, but Uno's Inner Harbor presence shouldn't discourage a visit. The franchise pretty much brought Chicago-style deep dish to the masses. Uno remains au courant, offering options like a "Farmer's Market Pie" ($11.29) with eggplant, pesto, caramelized onions, feta cheese, and other yummy ingredients. There's even a nod to the thin-crust crowd with artisanal pies topped with glazed figs, broccoli, and goat cheese ($16.95). The deep dish, with its crispy, slightly oily crust, is just as we remember: decadent and delectable.
6304 York Rd., Towson
With glistening pies on display behind glass, formica booths, and a wide selection of Neapolitan pizzas, along with subs, sandwiches, salads, and pasta, Vito's could be any neighborhood takeout joint in America. But this eatery is a cut above, serving New York-style pizza with a satisfying crunch that few local outlets can muster, and just enough oregano sprinkled on top. There's nothing fancy here, but if you're looking for something hearty, try the "Gourmet" ($10.95-13.95) with pepperoni, mushrooms, and sausage.
Zella's Pizzeria
1145 Hollins St.
Situated in the rough-around-the-edges Hollins Market neighborhood, Zella's serves as all-around watering hole and gathering place for locals who come for the decent roster of boutique brews and excellent pizzas ($7.50-17.75). The medium-thick homemade crust is first-class—crisp and lightly doused with good olive oil, and so tasty you could eat it plain and be happy. But why stop there? Add on any of the staggering array of "build your own" toppings (34 and counting) and choose from six sauces (from traditional tomato to unorthodox barbecue) until you've created your own perfect pie.
Go Gluten-Free
Pizzerias keep dietary concerns in mind
By Christine Boyd
It's been hard to miss the surge of gluten-free foods claiming valuable real estate on grocery-store shelves and even some restaurant menus lately. And pizza hasn't been left out of the trend.
We went in search of gluten-free pizzas and found several places offering them. (Not all pizza sauces and toppings are gluten-free. Be sure to check.) Here are some pizzerias to consider.
BOP Brick Oven Pizza, 800 S. Broadway, 410-563-1600. Most BOP pizzas can be made on its gluten-free crust. Check out the "Lucky 7" white cheese, chicken feta, and "Margarita Lisa," starting at $17.49.
Cheezy's Pizza and Subs, 1637 E. Joppa Rd., Towson, 410-337-4992. Cheezy's gluten-free pizza starts as a New York-style, thin-crust pie with sauce and cheese for $15.99. Customize with toppings of your choice for $1.99 each. Gluten-free breadsticks and cinnamon sticks are also available for $5.99.
Pazani Trattoria Italiana, 6060 Marshalee Dr., Elkridge, 410-540-5777. Pazani keeps it simple with a thin-crust, gluten-free pizza with sauce and cheese for $12.
Seasons Pizza, several locations, including 10010 York Rd., Cockeysville, 410-666-2660. At Seasons, wash down a gluten-free cheese pizza ($9.99 before adding your choice of toppings) with a gluten-free Redbridge beer.
Sweet Sin Cupcakes and Cafe, 123 W. 27th St., 410-464-7211. Sweet Sin offers cheese, Caprese, vegetable, and barbecue chicken pizzas ($9-11). Dairy-free pizza is also available.
Flatbreads Rule
By Suzanne Loudermilk and Max Weiss
Woodberry Kitchen
2010 Clipper Mill Rd.
Go for brunch and get the "Morning Flatbread" ($14) as an entree. With its homemade sage sausage, cheddar cheese, potato, and a fried egg that you are encouraged (nay, obligated) to smear over the whole pizza, it's a perfectly filling meal.
B&O Brasserie
2 N. Charles St.
The Marvesta shrimp flatbread ($12) is a symphony of winning ingredients: small plump shrimp, plus smoked corn, tasso ham, and just the right amount of Parmesan cheese. A word of warning: If you are planning on sharing this with any more than two people, do order two flatbreads.
Vino Rosina
507 S. Exeter St.
Our only quibble is that the flatbreads ($11 each) are only offered at lunchtime! The combos change, but we loved the one we had—a house-made flatbread with a smooth coating of sheep's milk mousse and layered with green-apple slices, bacon chunks, and arugula.
2901 E. Baltimore St.
Sit at the bar or in the cute dining room at this neighborhood restaurant and order the marinated artichoke flatbread ($11) with its thin, cracker-like crust laden with a garlicky bouquet of bite-size artichokes, spinach, red-onion slices, and Gorgonzola.


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text: Cann selected to national team May 22, 200812:00AM PDT Previous Next Vancouver Whitecaps, in conjunction with the Canadian Soccer Association, have announced that defender Adrian Cann has been selected to the Canadian men's national team final training camp before beginning Stage II of the 2010 FIFA World Cup Qualifiers. The camp opens Sunday, May 25, and features two international friendly matches against Brazil on May 31 and Panama on June 4. This is Cann's second career call up to Canada's men's national side. Cann made his senior international debut in a 1-0 friendly win over Martinique on January 30, 2008. Cann also played in a 2-0 friendly win over the Danish club, Vejle Boldklub, in Fort Lauderdale, Florida four days later. The six-foot-three, 187-pound defender has been a mainstay in the heart of the Whitecaps back-line since his introduction to the club in March of 2006. In 2007, Cann lead the Whitecaps in minutes played and started all but one of the 28 regular season games. For his efforts, he was named the team's Defender of the Year. Prior to the start of this season, the centre-back was named team captain and has helped Vancouver to a league best defence with a 3-1-1 record. The training camp will open on Sunday, May 25 in Seattle, Washington. Canada will then play an international friendly against Brazil at Qwest Field on May 31, before heading to Fort Lauderdale to play Panama on June 4. Canada's campaign to qualify for World Cup 2010 begins on June 15, with a home and away series against St. Vincent and the Grenadines. Brazil is currently ranked 2nd in the world, Panama is 67th, while Canada sits at the 62nd spot. The Whitecaps first doubleheader of the season is this Friday, May 23, as the women take on the Los Angeles Legends at 5:00 p.m. and the men face the Seattle Sounders at 8:00 p.m. Friday is also a Wendy's Family Night - four tickets and two Wendy's Kids' Meals for only $48. Call 604.669.WAVE (9283) for information, or buy tickets at ticketmaster.ca. CANADA Lars Hirschfeld | G | Edmonton, AB | ROM / CFR Cluj Pat Onstad | G | Vancouver, BC | USA / Houston Dynamo Greg Sutton | G | Hamilton, ON | CAN / Toronto FC Joshua Wagenaar | G | Grimsby, ON | unattached Patrice Bernier | M | Brossard, QC | GER / FC Kaiserslautern Jim Brennan | D | East York, ON | CAN / Toronto FC Adrian Cann | D | Thornhill, ON | CAN / Vancouver Whitecaps Julian de Guzman | M | Scarborough, ON | ESP / Deportivo La Coruna Marcel de Jong | D/M | Newmarket, ON | NED / Roda JC Dwayne De Rosario | M/F | Scarborough, ON | USA / Houston Dynamo Rob Friend | F | Kelowna, BC | GER / Borussia Mönchengladbach Ali Gerba | F | Montréal, QC | GER / FC Ingolstadt André Hainault | D | Hudson, QC | CZE / Sparta Praha (on loan from FK SIAD Most) Richard Hastings | D | Vancouver, BC | SCO / Inverness CT Atiba Hutchinson | M | Brampton, ON | DEN / F.C. København Ante Jazic | D | Bedford, NS | USA / Los Angeles Galaxy Mike Klukowski | D | Oshawa, ON | BEL / Club Brugge KV Issey Nakajima-Farran | M | Calgary, AB | DEN / FC Nordsjælland Tam Nsaliwa | D/M | Edmonton, AB | GRE / AEK Athens FC Jaime Peters | M/F | Pickering, ON | ENG / Ipswich Town FC Tomasz Radzinski | M/F | Toronto, ON | GRE / Skoda Xanthi Adrian Serioux | D/M| Scarborough, ON | USA / FC Dallas Paul Stalteri | D/M | Brampton, ON | ENG / Fulham FC (on loan from Tottenham Hotspur) Head of delegation / Chef de délégation : Victor Montagliani Head Coach / Entraîneur-chef : Dale Mitchell Assistant Coach / Entraîneur adjoint : Stephen Hart Assistant Coach / Entraîneur adjoint : Nick Dasovic Video coach / Entraîneur video : Vic Mendes Goalkeeper coach / Entraîneur des gardiens : Paul Dolan Goalkeeper coach / Entraîneur des gardiens : Djamel Laarabi (Panama match) Manager / Gérant : Morgan Quarry Equipment manager / Gérant d'équipements : Mike Moretto Physiotherapist / Physiothérapeute : Eddie Cannon (Brasil match) Physiotherapist / Physiothérapeute : Ted Tilbury (Panama match) Massage Therapist / Massothérapeute : Garret Kusch Previous Next


text: She's drinking and smoking up right now? I don't want to know how that baby will turn out. My instinct tells me she's lying in your face. +1. fuck if she's not though... i agree with people telling you not to talk to her so much. She's partly deciding to keep the baby just so she gets attention from you. Call her only when you need to, and only to talk about getting the friggen abortion. man, if feel your pain.


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Jason Gregor
July 04 2013 12:06PM
The Oilers have placed centre Eric Belanger on waivers for the purpose of buying out the final year of his contract.
When the Oilers signed Belanger two years ago, many felt he was a good addition. He'd help win faceoffs and he could chip in around 30 points. He was great in the dots, winning 55% of his draws his first year and 53% this past season, but he only had 4 goals in 104 games over two seasons. His offence was non-existent.
When he was signed I mentioned the one concern former teammates and organizations said was that he wasn't considered a great dressing room guy. That turned out be accurate. He wasn't a distraction, he didn't yell at this teammates or cause friction, he just had a negative auru about him. You know the type.
That wasn't the reason he was let go, four goals in 104 games was the main one, but the Oilers are trying to "cleanse" their dressing room and they decided they'd be better off without him.
This was an easy decision for the Oilers. I know they don't have a faceoff specialist to replace him, but winning faceoffs didn't result in more scoring chances. Belanger's advanced stats were horrendous despite winning faceoffs.
I don't believe in ripping a player when he leaves town, but I've mentioned for over a year that Belanger was a detriment to this team and this is one decision that I 100% agree with for the Oilers.
- Ray Emery could be a good fit with the Oilers. He's matured the past few seasons, and last year he was outstanding with the Blackhawks. He could push Devan Dubnyk, but he'd be supportive in the back up role as well.
- Interesting situation with the Leafs. They buyout Grabovski ($14.4 mIllion) and the analytics guys hate the decision. Grabovski was overpaid, but not to the point you just give up on him. If they replace him with Bozak and Clarkson I suspect our pals at www.theleafsnation.com might need counseling. The best part is that the Leafs are buying out a guy because he is overpaid, but they will replace him with two players who will also be overpaid. Awesome.
- Darren Dreger tweeted the Stars and Bruins have a huge trade in the works involving Tyler Seguin and Loui Eriksson. Jim Nill and Joe Sakic have made some significant moves right away since grabbing the reigns in Dallas and Colorado. The next week should be highly entertaining for hockey fans.
July 04 2013, 07:07PM
I guess My bitterness at Tambo is coming through. Your right in that not getting Couterier didn't screw The Oilers up. I guess Tambo's overall performance grinds my gears a bit & not drafting Couterier, who has potential, just adds fuel to the fire.
What's up with Horcoff? Did he really just get traded?
Sorry I missed your earlier post. You were hoping that Tambi was going to move up on the 2nd first round pick in order to draft SC.
Hard to say if he tried or not (dithers) but you might not regret the decision he made to take Klefbom.
Wow an actual NHL player. Kudoos to MacT. Horcoff had value?
You are correct about the cap circumvention. Bill Daly explicitly stated that teams could not engage in this activity. Good call.
You & MKE BOTH need to read that ruling again...
Plus that kind of trade is not what I am talking about.
Racki already explained this earlier... As for the application of keeping the COB's, having them next season when other team won't & may need to dump salary is when they will have the most worth to the Oilers.
"They could use them BOTH to secure a trade & then buy-out the players that they traded for & received further compensation for by taking a large salary/Cap hit from the team they traded with."
The above is from your earlier post. This is CLEARLY cap circumvention.
READ the Rule...
Or re-read what you just posted & TRY to grasp what it means.
For example...
The Sabres trade Leino to the Oilers along with their 2014 2nd round pick to the Oilers for the Oil's 4th round pick in 2015.
The Oilers could then buy-out Leino & keep their 2nd round pick.
That is NOT against the rules or is Cap circumvention in ANY way.
Fair Enough..?
Take a peek at this MKE & GVB...
"Recently the New York Post reported that the Bolts and Toronto Maple Leafs had begun trade talks for the veteran forward. The scoop was that the Leafs would obtain Vinny in exchange for undisclosed assets, they would buy out his contract, then he would be able to sign again with the Lightning as a free agent at a much lower salary, reducing the cap hit Tampa Bay were facing by keeping him.
While these reports were denied, it prompted NHL deputy commissioner Bill Daly to forward a memo throughout the league warning teams against engaging in discussions which could be interpreted by the league as trying to circumvent the current CBA.
NHL rules prohibit teams from re-signing players that have been bought out for one year.
SO AGAIN... Fair Enough..?


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Classic Star Trek fans rejoice...
Leonard Nimoy will reprise his role as Mr. Spock on this Thursday's episode of The Big Bang Theory -- but he won't be playing the role by himself. Instead, Nimoy will lend his voice to an 8-inch, cloth costumed Mr. Spock figure from Diamond Select Toys' Star Trek Retro Cloth action figure line. An exact replica of the classic 1970s Mego figure (faithfully executed for Diamond Select by the designers at EMCE Toys), Mr. Spock has a conversation with Sheldon Cooper (Jim Parsons) in a dream, and convinces Sheldon to open up a rare, mint-in-box Teleporter Playset (released in the U.K. by Palitoy in 1975).
For those of you looking to have your own personal conversation with Mr. Spock, the figure is sold out, but a Mirror Universe version of Spock will be available later this year in the Retro Cloth line, along with Mirror Kirk, Captain Picard and a Borg.
To insure your action figure collection, get in touch with Collectibles Insurance, the official insurance company of the Figures.com network. Say "Figures.com" to get 5% off your first term premiums.
To buy action figures, take a look at BigBadToyStore.com, RedfordFilms.com, PastGenerationToys.com, BriansToys.com, ToyWiz.com, SmallJoes.com, MonkeyDepot.com, and Urban-Collector.com.


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'The Hunger Games: Mockingjay – Part 1′ Teaser: There You Are, Peeta!
One of the people we haven't seen a whole lot of in the more recent trailers for 'The Hunger Games: Mockingjay - Part 1' is Peeta. Yes, we saw him in those earlier "message from Capitol" teasers, all in white with President Snow and Joanna, but the trailers for the latest installment of Katniss' harrowing journey have been mostly absent of her bread-making friend. Until now! And it looks like Gale is not too pleased about it.


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From-Scratch Diet-Friendly Ranch-Style Dip with Greek Yogurt and Dill
When I was a kid, everyone in my family went crazy over my Grandma's Vegetable Dip. We had it as an appetizer for every family party, and everyone simply called it "vegetable dip." This was long before Hidden Valley Ranch Buttermilk Dressing had burst upon the American culinary scene to become the salad dressing of choice for so many American families, but my grandma's "vegetable dip" did taste a lot like the ranch dressing or dip you can make with the Hidden Valley Ranch packaged mix.
Not only that, yogurt is one of the SuperFoods, so this dip is very nutritious! This recipe has more dill flavor than regular Ranch Dip, so if you're not crazy about dill, use a smaller amount. I also use a spice mix called Bon Appetit, which can be replaced with celery salt and onion powder. I really liked the flavor of this diet-friendly dip. If you're seriously dieting and need something to take to a Superbowl party, this dip with an assortment of crisp veggies could help you stay on track.
(From-Scratch Diet-Friendly Ranch-Style Dip with Greek Yogurt and Dill was updated with better photos and step-by-step instructions, March 2014.)
Then add the Greek yogurt and seasonings and process until the dip is blended. That's it!
And just for the fun of it, here's the original photo from when this recipe was first posted in 2008.
Greek Yogurt and Cottage Cheese Dip with Dill
(Makes 2 cups, recipe created by Kalyn)
1 cup low-fat cottage cheese (the brand I used has only 5 grams fat in 1 cup; use full-fat cottage cheese if you prefer)
1 cup fat-free Greek Yogurt (I like Fage Total Greek Yogurt, use full-fat or low-fat yogurt if you prefer)
1-2 tsp. dried dill weed (depending on how much you like dill)
2 tsp. Bon Appetit or Beau Monde seasoning (see below for more information or replacement if you can't find these spice blends)
1-2 tsp. onion powder (can also use finely grated onion if you don't have onion powder)
About Bon Appetit and Beau Monde Seasoning:
South Beach Diet / Low-Carb Diet Suggestions:
This low-fat dip would be great for any phase of the South Beach Diet. Use approved low-glycemic vegetables such as celery, cucumbers, tomatoes, broccoli, cauliflower, jicama, sugar snap peas, and bell pepper strips for Phase One. The dip is also great for other low-carb eating plans, but you may prefer full-fat yogurt and cottage cheese.
Find More Recipes Like This One:
Nutritional Information?
More Tasty Dips made with Yogurt:
(Recipes from other blogs may not be South Beach Diet friendly, check ingredients.)
Yogurt Dip for Falafel or Veggies from One Hot Stove
World's Best Tzatziki Sauce from Kalyn's Kitchen
Spicy Yogurt Dip from Saffron Trail
Greek Yogurt and Tahini Dip for Tomatoes and Cucumbers from Kalyn's Kitchen
Swiss Chard Tzatziki from Simply Recipes
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
Blogger Disclosure:


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The Underdog
Sylvester Stallone returns to the big screen in The Expendables, where the action hero fights against all odds to overcome the bad guys.
(continued from page 4)
It shows Stallone-still in remarkable shape at 63-being body-slammed into a brick wall in the catacombs of what is supposed to be the capital of a Latin American island republic. Stallone, a solidly built 5-foot-10 with what looks to be about 4 percent body fat, is the slammee-and the slammer is the massive "Stone Cold" Steve Austin of World Wrestling Entertainment fame, a daunting 6-foot-2 and 250 pounds of manhandling brutality.
A cloud of dust rises-and as it settles, Stallone calls cut, then says, "Shit," puts a hand to the back of his neck and walks off the set.
Back in his office, Stallone hits "pause" on the remote, then reaches into a drawer in his desk, rummages around in a file and comes up with an X-ray: his neck, with what looks like a small clothespin on one of the vertebrae.
"I've got a bolt in my neck where he cracked the vertebra," Stallone says. Then he flicks the DVD back into action: It's Stallone, looking at an MRI of his shoulder from the same hit, with a doctor telling him he needs surgery to correct the blown rotator cuff he also suffered.
"I knew it was really fucking bad," Stallone says, indicating the image on the TV screen. "The doctor wanted to fix my neck and my shoulder right then. But that would have meant closing down the movie."
Stallone eventually had a quartet of surgeries to repair the damage that comes from doing 90 percent of your own stunts-but not until after filming was complete. The Expendables, set to open in mid-August, never halted production for Stallone to have his injuries repaired.
"I just wanted to do something original, something physical, something that would keep me young in the brain-so I don't have to admit I can't do this anymore," Stallone says with a rueful smile.
Still, he has another message as well: I'm human. When Stallone escapes Austin's clutches and gets back to his own men, one of them asks, "Where have you been?"
"Getting my ass kicked," comes the reply, with an "At least I survived" shrug.
As Stallone points out, his first paying job as an actor was in 1970-which means that, as of 2010, he's been in the business for 40 years. But in all that time, a Sylvester Stallone character had never uttered those words.
"It was an ad lib," Stallone says, lighting up an OpusX and leaning back in a chair behind a rugged wooden desk in his production company's office, one nicely appointed floor of a nondescript building in Beverly Hills, within a couple of blocks of the Beverly Hilton. "I just thought it was important to demystify the Rambo and Rocky legend as being unbeatable. Just because you get your ass kicked doesn't mean you're over. And the audience gets that."
Not surprisingly, The Expendables, which Stallone co-wrote, directed and stars in, is an underdog story. At the age of 63, with a career that's had more ups and downs than a Six Flags roller coaster since "Rocky" won the Oscar for best picture in 1977, Stallone still feels like an underdog.
"That's my journey in life-along with choosing the darkest, least traveled road," Stallone says. "I wish that things could be handed to me. I wish a great script would come in with financing and everything else in place. But it ain't happening. For me, everything has been do-it-yourself. And it hasn't stopped yet. I'm still basically generating projects for myself. I'd rather have someone else generating them for me. But that's not my thing, apparently."
Stallone knows he doesn't have the box-office juice he had from the late 1970s through the early 1990s. He's at least a generation removed (if not more) from the largest demographic of the movie-going audience, the one that only knows his movies from cable and home video. And he's battling other perceptions as well: that he can't compete at the box office with the younger action stars because his core audience has aged to the point that it doesn't go to the movies anymore. The fact that his last couple of non-Rocky or Rambo films went straight to DVD doesn't help.
"I read the little digs from other people: 'the ancient Stallone,' 'the aging stallion,' that sort of thing," he says with a shrug.
But the underdog still believes that there's an audience out there who wants what he has to offer. And he's been right lately: He had international hits with his returns in Rocky Balboa (his sixth Rocky film, 2006) and Rambo (the fourth in that series) in 2008.
Now Stallone has aimed straight for the action-movie audience with The Expendables. To do so, he's assembled an all-star cast representing a variety of fighting disciplines. Along with pro-wrestling star Austin, Stallone has Hong Kong martial arts master Jet Li, British action star Jason Statham, mixed-martial arts champion Randy Couture, the mammoth Dolph Lundgren and wild cards Mickey Rourke and Eric Roberts.
Stallone never meant to be an action hero. Now he needs an action hit-the kind he's best known for-to open up possibilities for future projects he'd like to direct (if not necessarily act in).
"If The Expendables is a hit, opportunities will present themselves," Stallone says. "You have to be very sensitive about the opportunities you're given. They're few and far between and diminishing quickly. You don't get many second chances. If this were baseball, it would be two strikes and you're out."
Just to cross-pollinate the audience further, he rounded up performers who were already major figures in a universe other than Hollywood-Couture, Austin, even Jet Li, it could be argued-to give the film the kind of want-to-see factor to crossover beyond the action-movie audience that ensures a big opening weekend.
"The hard part was putting together a team where everybody is somebody, where everybody is known and has a following and isn't an X factor," Stallone says. "They've all got an ongoing relationship with the audience. People want to compare this to The Dirty Dozen, but in The Dirty Dozen, with the exception of Lee Marvin, they were still mostly unknowns. Telly Savalas? Trini Lopez? Unknown then. Even John Cassavetes wasn't a big star."
The Expendables also features a casting coup of sorts: a scene which, for the first time, puts Stallone on the same screen with his old box-office rivals Arnold Schwarzenegger and Bruce Willis.
"It was Bruce's idea to have us all in a room, nose to nose for one scene," Stallone says. "I give him total credit. But we were only finally able to shoot it four months after the rest of the movie wrapped. We shot it at 4 a.m. and four hours later Arnold was on to his political duties, we struck the set-and it was like it never happened."
Dolph Lundgren, who was a Swedish engineering student when Stallone plucked him from anonymity to star in Rocky IV as Russian boxer Ivan Drago, says that Stallone brings the same intensity to the set that he did 25 years ago.
"He's still in great shape," Lundgren says. "He's mellowed out a little but he's still very driven when he works. He challenged and inspired us as actors. You watch him and you want to do your best. Plus, when you're in a movie with that many talented people, it makes you work harder. Having that many famous actors in one movie gives it a special feeling that's quite unusual."
For Steve Austin, just the opportunity to work with Stallone-let alone pound him into submission-was thrill enough.
"I'm a huge Sly fan," Austin says. "I've seen all of his movies. So when I heard he wanted to talk to me, I didn't know what to think. But right away, when I went to his office, we started talking about working out. And he's a big wrestling fan. So we had a lot of common ground."
The Expendables stars Stallone as the aging head of a group of mercenaries, who are offered a job removing the dictator of a small Latin American island republic. But, while doing reconnaissance on the island, Stallone and partner Jason Statham are spotted; as they're making their escape, Stallone offers to take his guide, a spirited young female revolutionary, with them. She refuses-and Stallone eventually decides he has to go back and rescue her, if only to salve his conscience for the years of black ops and other hired killing he's done.
At one point, the young female freedom fighter is questioned by the dictator's men about the whereabouts of Stallone's character. When she refuses to talk, they lean her back, cover her face with a towel, then pour water over her face-trying to elicit information by waterboarding her.
"People ask, 'Is it torture?' and I have to say, yeah, it is," says Stallone, who put himself through the process before filming the scene with the actress. "Is it horrible? Yeah. As soon as they start pouring water and it gets up your nose, you have no chance. You panic and start to breathe through your mouth-and then you start swallowing water, too. But she was great-she did it three times."
Stallone seems surprised when it's suggested that, given the politics surrounding the interrogation method, the film could arouse controversy.
"I do think it's going to sway a lot of people who might be on the fence, who will say, 'This is pretty barbaric'," he says.
But it wouldn't be the first time one of his films became a source of provocation. His Rambo: First Blood, Part II (1985)-in which John Rambo went back to Southeast Asia to rescue MIAs and POWs and uttered the line, "Do we get to win this time?"-drew kudos from no less a critic than former film star Ronald Reagan, who happened to be president of the United States at the time.
"Reagan said, 'Rambo's a Republican'," Stallone recalls. "He said that, after seeing Rambo, he knew what to do in Libya-and my blood ran cold. He took a fictional character and turned it into a philosophy."
For The Expendables, Stallone envisioned a scenario in which several of the stars with the most distinctive fighting styles would be pitted against each other. So there are a pair of Jet Li-Dolph Lundgren encounters (Lundgren, a third-degree black belt, is a former captain of the Swedish National Karate Team); the showdown between Stallone and Austin; and a final flesh-pounding battle between Austin and mixed martial arts ace Couture (a five-time UFC champion).
Comments1 comment(s)
stantine972 October 9, 2010 9:01pm ET
Mr Stallone, I have enjoyed you through your whole career and still look forward to your next project. Thank you. Keep the movies coming and thanks for actually smoking a cigar for the cover of "Cigar Aficionado" magazine. Cigar Aficionado, thank you for interviewing a cigar smoker.
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Thatdirtykid wrote:and hes only 11, If I knew the faimly I Would kick the dad in the butt and tell him that its aswome his son can save money for what he wants (and make sure he tells his son this) and then kick him in the butt again untill he realizes he should have stepped in and taught his kid a lesson in money managment. Oh and mabey a lesson on disc selection, dosnt everyone else think a ce roc would be too much disc for just abotu any 11 year old?
Actually, Dave Jr. could destroy at least half of us (those who post here) out on the course. He recently set the distance record for 10 and under boys at 399'. I've seen him throw farther than that, but you have to have certain conditions and officials there to get a record validated. And his putting is even better.
I figure, if the kid wants a CE Roc, the kid wants a CE Roc. His dad didn't run out and buy it for him. I think the kid did learn a lesson in money management -- he had to save up money for months to get it, and it sucks that he lost it. Most kids will save up and buy an X-box -- I vote for the Roc.


text: Magnolia's Elliott captains Class A all-state baseball team By Jim Elliott June 10, 2013 Story Share NEW MARTINSVILLE - Plenty was expected out of Magnolia and senior Kyle Elliott when the high school baseball season started.Playing in their first season in West Virginia Class A with Elliott, an all-state player in the AA ranks a season ago, the Blue Eagles were one of the preseason favorites to win it all.While they came up two runs short - falling 9-8 to first-time champion Charleston Catholic in the state title game - Elliott was able to help the Blue Eagles pull off a rare all-state feat.Elliott, who was 8-1 with five saves and an ERA of .089 on the hill and hit .437 with five home runs and 42 RBI, was named the captain of the Class A baseball team, announced Monday by the West Virginia Sports Writers Association.In doing so, he became the third Magnolia player to be so honored in a major sport, as classmates Steven Rogalski (football) and Mark Winters (boys basketball) were also selected as Class A captains.Elliott started a Class AA state semifinal his sophomore year and got knocked around a bit against Logan, but he learned a bunch from that experience."I think after that loss, I definitely took it hard because I thought that I should have pitched a little better," Elliott said. "I think I grew up a lot over that offseason. I finally learned how to actually pitch. Earlier in my high school years, I was just more of a thrower."This time around, Elliott worked 4 2/3 innings of scoreless - and hitless - relief in the state semifinal against Notre Dame, helping his team get over that hump. Joining him are teammates Ryan Walton, also a member of last year's Class AA first team (.432 average, eight doubles, 58 runs scored), and Chandler Sapp (.532 batting average, 66 hits, two home runs, 40 RBIs).Two members of the Class A-champion Fighting Irish were also selected in Kiefer Hovorka and Rocco Wilcox, both repeat first-teamers, while pitcher Andy Hoyer was named the captain of the second team.Much like his team, Hovorka was able to erase some tough state-tournament history. He twice started games at Appalachian Power Park during his career, only to see the Irish lose both. He gained a measure of redemption by beating the Blue Eagles in this year's final."We knew he was going to be super focused as a senior," Charleston Catholic coach Bill Mehle said. "He did a great job of letting them put the ball in play and trusting the defense."Hovorka was 8-4 on the mound with a 1.99 ERA in 70 1/3 innings and hit .358 with 40 runs scored. Wilcox hit .411 with 63 runs scored, and drew 48 walks. On the hill, he went 4-1 with a 3.02 ERA.Both players were selected at utility spots along with Valley's Arik McGinnis, another of the eight repeat first-teamers, counting the two from Magnolia who were in AA a year ago.The pitchers are Gilmer County's Karl Bennington, who makes the list for a second straight year, Notre Dame's T.J. McKinsey (4-1, 1.26 ERA), and Bishop Donahue junior Hunter Kaschke (5-2, 1.6 ERA), one of only four players in school history to beat neighboring Class AAA John Marshall on the hill. The catcher is Clay-Battelle's Kurt Latocha (.555 batting average, nine doubles, 21 RBIs), while the infield is made up of Notre Dame's Chris Petrucci (.413, 20 RBIs), another repeat first-teamer; East Hardy's Korey Foltz (.446, 37 RBIs), who moves up from second team; and Sherman junior John Hunter (.538, five home runs, nine triples, 35 RBIs, 41 stolen bases).Joining Sapp in the outfield are St. Marys junior Jarrod Lough (.521, seven HRs, 55 runs, 53 RBIs), and the last of the two-time all-staters in Parkersburg Catholic's Mitch Davis (.505, 58 runs, 32 RBIs, 14 doubles, six HRs, 23 walks). Story Share Story Share Trending Now 1 Man charged after motorcycle pursuit early Sunday 2 'Heroin(e)' spotlights women helping combat Huntington's drug crisis 3 Innerviews: Dual-identity surgeon riding high in horse racing world 4 Former State Police captain now chief in Winfield 5 Preston County delegate Tony Lewis dies North-South: Class A, grade A Previous Story Prep baseball -- Class A All-State teams Next Story


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Jeanie M. Williams, left on Oct. 23 as county executive director for the USDA-Farm Service Agency to take another position with the federal agency.
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text: Is it lack of smarts, talent or stamina plaguing WVU? By Dave Hickman January 26, 2013 Story Share STILLWATER, Okla. - As West Virginia's basketball season plods along, the Mountaineers teetering around the .500 mark and making discussions of an NIT bubble almost embarrassingly relevant, it's still difficult at times to quite understand why.Bob Huggins has his theories, others theirs.Saturday's 80-66 meltdown loss to Oklahoma State here perhaps illuminated several of those theories. But it settled none of them.Just for kicks, let's delve into three of them today. We won't settle anything, of course, but we can at least air them out to the extent that 25 or so column inches will allow.First - since it is, after all, his basketball team - we'll look at what has repeatedly become a Huggins theme this winter. Specifically, this isn't a very smart basketball team."We have a timeout and we're going to run a set against a zone. And I can't get guys on the right side of the floor after a timeout,'' Huggins said. "I think, if you look historically at my teams, we've scored at an extremely high rate after timeouts. I can't get these guys on the right side of the floor."They know the stuff. It's not that they don't know the stuff. I don't know what goes through their heads.''Huggins isn't accusing his players of being dumb, mind you. That's the mystifying part. For the most part these are smart kids. OK, so they might not be Joe Herber-smart, but they aren't dumb jocks.Huggins' theory seems to be that they simply don't collectively take the game as seriously as he would like, thus giving the appearance of a low basketball IQ when the same mistakes happen again and again. "I don't know,'' Huggins said of how to correct the attention and focus issues. "I've never had guys like this.''Of course, while attention to detail is certainly a pertinent point, so too is your theory. And by your theory I mean what seems to be the consensus of most fans: This just isn't a very talented team.That's got to be a factor. Huggins spent much of the preseason touting the depth and versatility this team has, what with multiple experienced point guards (Juwan Staten, Jabarie Hinds, Gary Browne), a four- or five-man rotation of bigs (Deniz Kilicli, Aaric Murray, Dominique Rutledge, Kevin Noreen and untested Volodymyr Gerun) and enough shooters (freshmen Terry Henderson and Eron Harris, Matt Humphrey, Aaron Brown) that someone could usually be counted on to have a hot hand.And he's right. This team is well rounded as far as having all of the elements."They don't have better players than us,'' Harris said of Oklahoma State. "We're just not focused on every aspect of the game, whether it's plays or defense or what this player does or what that one does.'' Well, the second part of Harris' assertion is probably right. That's what Huggins has been saying all along. The first part? Not so much. In Oklahoma State's starting lineup there are two McDonald's All-Americans. Point guard Marcus Smart was the Big 12's preseason freshman of the year. Forward Le'Bryan Nash was one of just five players named to the preseason all-league team.Throw in freshman guard Phil Forte, who isn't a great all-around player but can outshoot anyone on WVU's roster, and add a superb athlete and shooter like Markel Brown and a near-7-foot body in Philip Jurick (Huggins nearly landed him out of junior college) and you have maybe five guys who would start for West Virginia.So, yes, talent is certainly an issue.But Huggins has overcome talent deficiencies in the past, even with some of his best teams at Cincinnati. He's done it with attention to detail and hard work. And for short spurts of late, this team has actually shown signs of having the potential to do the same.That was never more evident than in the first 15 minutes Saturday against Oklahoma State. Which brings us to my theory of the moment, which is that this team is actually getting better at the one thing that Huggins seems to have focused all of his energy on - turning this into a team that wins with aggressive, annoying, please-leave-me-alone defense.But it just isn't capable of doing that for 40 minutes. Or even 30 or sometimes 20. Saturday it was there for about 15 minutes. At one stretch in the first half, Oklahoma State had the ball 16 times and scored twice. It wasn't because of a cold spell of shooting. There were turnovers and forced shots, blocked shots and general befuddlement. And it was all because of the way West Virginia was playing defense.It might be too much to ask that a team play that way for 40 minutes or even 30 or 35 minutes every night. Think of how draining that is. But it's the only way this team is going to win. It has to be so aggravating to opponents that eventually they just give up.But is it possible?"Man, we practice three hours [a day], this should be a walk in the park for us,'' said Kilicli, who played 28 of the hardest minutes he's played in his career. "That's how it used to be. A guy would play 40 minutes and still be fresh. That's how we used to do it.''If this team is to have a chance of making something out of this season, this group should probably figure out how to do that, too.Reach Dave Hickman at 304-348-1734 or email@example.com or follow him at Twitter.com/dphickman1. Story Share Story Share Trending Now 1 Congressional opioid investigation targets drug wholesaler Miami-Luken 2 Facebook founder visits Cabin Creek Health Systems 3 WVU hopes to get injured defenders back for TCU 4 Safety shutoff disabled prior to June coal-mining death, report says 5 Rhode Island bank claims Justice companies owe $4.2M on helicopter loan Jan. 27 bowling results Previous Story Gary McPherson has had a memorable life in basketball Next Story


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Media Contact: TPWD News, firstname.lastname@example.com, 512-389-8030
March 29, 2006
Texas State Railroad To Resume Runs From Palestine
PALESTINE, Texas — The Texas State Railroad State Park historic steam train will resume runs departing from the Palestine depot on or before April 15. Runs originating from Palestine had been discontinued earlier this year by the Texas Parks and Wildlife Department as part of budget actions at about 50 state parks to keep the statewide park system operating.
"This is good news for the people of East Texas and all those who love the Texas State Railroad," said Robert Cook, TPWD executive director. "We appreciate the level of community interest and support for the continued operation of the railroad. We will continue to discuss options with community leaders and state elected officials regarding the railroad's long-term future. For now, we encourage folks to come ride the train!"
Today's announcement means passengers may once again board the historic trains at either Rusk or Palestine. Both ends of the line have Victorian-style train stations. A one-way trip takes an hour and a half to reach the opposite station. Once visitors have arrived, they have an hour and a half to enjoy lunch, browse through the depot's train store or take a short nature hike before they re-board for the return trip. All told, the 50-mile round-trip excursions take four and a half hours.
Train excursion fares for regular seating are $17 round trip or $12 one way for adults and $11 round trip and $8 one way for children ages 3-to-12. Climate controlled seating is $24 round trip and $17 one way for adults and $16 round trip and $13 one way for children. Children ride free with a paying adult June through September as part of the Kids Ride Free! promotion TPWD started two years ago as a way to boost ridership and revenue. To make train reservations, phone toll-free (800) 442-8951 or locally call (903) 683-2561.
State Park camping and picnicking facilities are adjacent to both depots. The Rusk state park site offers shaded picnic tables, a scenic 15-acre lake, group picnic pavilions and full-hookup camping. The Palestine state park site has shaded picnic tables and water-only camping sites.
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(5.4.16 i)


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Romero taking time with strained oblique
PEORIA, Ariz. -- Mariners infielder Stefen Romero said Saturday he'll be taking it "week-by-week" after straining his left oblique muscle Friday while striking out during Seattle's rain-canceled game against the A's.
Romero, 24, didn't offer a specific time frame, but those type of injuries to the stomach muscles are problematic for baseball players and will likely sideline him at least the rest of Spring Training.
Romero had gone 4-for-5 with two home runs and seven RBIs a day earlier against the Royals, but was removed from Friday's game immediately after swinging through an off-speed pitch for a third strike in his first at-bat against Oakland's A.J. Griffin.
"It was so surreal, going from cloud nine to just the bottom," Romero said. "But I just have to take it day-by-day and just continue to get better every day and just focus on positive thoughts. Everything happens for a reason."
But Romero acknowledged it would likely be more than a matter of days before his return.
"You don't want to rush these things because it's vital, especially as a baseball player because you produce so much torque with running and hitting and throwing," he said. "If you rush it too soon, you're back at ground zero. So I just need to rest."
Manager Eric Wedge declined to put a time on Romero's potential absence.
"We're not sure yet," Wedge said. "We'll continue to see how he feels as he progresses through this week. It's going to be a little while. I had a good conversation with him today. It's tough for a young man to go through something like that, but we've all had to do it.
"Like I told him, it's just a bump in the road. The guy does everything he could to prepare, he's in great shape, great attitude, great persona and a good baseball player. He was probably coming off the best baseball day he's had at this level, so it's unfortunate. But he'll be back sooner than later."
Greg Johns is a reporter for MLB.com. Follow him on Twitter @GregJohnsMLB as well as his Mariners Musings blog. This story was not subject to the approval of Major League Baseball or its clubs.


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Paul Mann 68 — By Capt. Bill Pike —
March 2005
Second To None
PMY fishes a superlatively seakindly, exquisitely detailed battlewagon—the Paul Mann 68.
Paul Mann and I were just finishing up with a helicopter photo shoot when the Icom IC-602 VHF on the flying bridge crackled to life. "Just hooked up a bigeye…200 pounds or more!" enthused a drawly, disembodied voice, most likely belonging to one of the skippers working out of the Oregon Inlet Fishing Center, a neighboring enclave of charter boats. The accent was typical of those who scour the waters of the Outer Banks for fish, both during summer and winter. The boat was east of us apparently, some 40 miles out. And the bigeye hook-up was a startler—offshore fishing was, by all reports we'd heard, terrible at present, primarily due to a recent storm.
Mann gave me a conspiratorial look. It was 9:00 in the morning. We'd actually boat-tested our custom-built Paul Mann 68 the day before, in nearby Roanoke Sound, recording, among other things, a rousing top speed of 44 mph. So I'd come along on the shoot just for grins basically—my flight didn't leave Norfolk, 100 miles to the north, until later that afternoon.
"We could go fishing," Mann suggested, peering questioningly over his sunglasses, "but you'll have to reschedule your flight, Bill—we'll not be back 'til late."
I deployed an eyebrow by way of an answer, a move Mann acknowledged with the mixture of sublimated glee and strategic seriousness that hallmarks true fishermen the world over. The two of us then conferred on our exact destination du jour, plugged some waypoints into the Northstar 952 GPS plotter on the dash, and agreed that the total lack of food on the boat—except for a bag of doughnuts we'd snagged at Pirate's Cove Marina that morning—was of little consequence. As Mann started down the ladder into the cockpit to rig baits, he admonished, only half jokingly, "I'll be down here for an hour or so…don't hit no boxes, boards, or big turtles!"
I throttled the 68's 1,550-hp Caterpillar C30 diesels up to 2000 rpm (rather sportily, I might add) and swung a broad arc that simultaneously put us on course and on plane. Acceleration was bullet-fast, particularly for a stoutly constructed, 65,000-pound plank-on-frame wooden vessel. Within 20 seconds we were doing 35 mph across a seemingly smooth expanse of two- to four-foot head seas glittering like diamonds in the morning sun. Whoooooeeeeeee!
I began playing with the Release Palm Beach-style wheel in my hands, gauging the boat's responsiveness. Indeed, engine-driven, power-assist hydraulics produce the type of superb steering control that's quantifiable in one sense at least—there were three turns lock to lock on the Release, instead of the seven or eight turns commonly associated with unassisted systems. And the whopping size of the 68's rudders, coupled with a hull form that runs prouder as speed over the ground increases (see "Boatbuilding by Eye," this story), made for handling characteristics that were flat-out thrilling. At one point in the jaunt, I encountered a dicey sprinkling of pulp logs that most likely had fallen off a storm-tossed freighter. Safely negotiating the mess was like joy-driving a Maserati MC12 through an obstacle course.
Next page > Part 2: "If I can't get both my hands on a pump in an engine room or pull an engine if I need to," he says, "then somethin's wrong." > Page 1, 2, 3, 4, 5, 6, 7
This article originally appeared in the February 2005 issue of Power & Motoryacht magazine.


text: It is no secret that the Internal Revenue Service (IRS) audits relatively few tax returns. In fact, each year the IRS publishes the figures. The IRS's own data reveals that slightly more than 1% of all tax returns filed were audited. The audit figures for the almost 10 million business returns filed in fiscal 2009,


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Police have identified the driver who died last Tuesday (January 22) just off the A350 at Longbridge Deverill, near Warminster.
Richard Thomas Davies, 78, of Somerton, Somerset, was pronounced dead at the scene after going into cardiac arrest following a suspected heart attack.
Mr Davies is believed to have driven off the carriageway after becoming unwell at the wheel.
An ambulance crew and a paramedic in a rapid response vehicle arrived at 6.12pm, after a 999 call reported a gold Volvo estate coming to rest on the embankment by Lord's Hill.
When they arrived at the scene, a police officer was already giving Mr Davies CPR, but he was unable to be revived. The post-mortem is expected to take place today (January 28).
If there are any witnesses to this incident contact PC Mark Cargill from the Roads Policing Department at Devizes on 101.


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Bay Breeze Mugs are an Idakoos specialtiy! Idakoos has many things to offer. Whether you want to get a Bay Breeze Mug for a special occasion, give a Bay Breeze Printed Mug as a present or need to represent with a funny Bay Breeze Coffee Mugs during Holidays or Family and Friends get-togethers, Idakoos is sure to have the right Bay Breeze Mug for you! Even if it turns out you can't find the right Bay Breeze Coffee Mugs with the perfect design for your mother, father or children (or friends!); Idakoos offers all of its Bay Breeze Mugs as Custom Bay Breeze Mugs. Personalize any Bay Breeze Mug the way you want to ensure the perfect gift.
Showing 1 - 24 of 48 Mug


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THE age of chivalry will return to the Red House Glass Cone this bank holiday.
Knights in shining armour will be patrolling Dudley Council's heritage Wordsley tomorrow (Sunday) and Monday (May 5) at a free medieval family event.
The metal-wearing soldiers will demonstrate how knights used their weapons and answer questions on anything ranging from the code of chivalry to the finer points of jousting and armour preparation.
Visitors of all ages are welcome to dress up as knights, kings, queens, princes and princesses. Younger guests who don't have their own medieval wardrobe can try on supplied costumes.
Fearless warriors can also have a go at using a replica trebouchet- a large medieval catapult.
The ever-popular free duck trail will allow eagle-eyed hunters will need to search for plastic ducks complete with knight helmets and games and crafts will be laid on.
In addition, the hot glass studio will be running glassblowing demonstrations each day from 10am to 4pm John Millar, director of the urban environment at Dudley Council, said: "We hope that this popular event will capture the interest and imagination of visitors of all ages."


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Last year's drought in the south central U.S. wreaked havoc on dairy producers like Doug Idsinga, of Portales, N.M.
Among other things, it caused him and others to go all the way to Ontario, Canada, for alfalfa hay. They are paying $300 a ton for the hay, delivered, and that is contributing to a potentially disastrous economic situation. The high feed cost is forcing many New Mexico producers below their break-even cost, Idsinga says, "especially with the milk prices going down every day."
Things have to improve or some dairymen will be going out of business, adds his wife, Beverly Idsinga, executive director of the Dairy Producers of New Mexico.
While alfalfa remains the "queen" of forages — and producers like Idsinga are willing to go 1,400 miles to get it — there is a point where people start saying "enough."
As a result of high prices and the smaller supplies of alfalfa hay, dairymen have started feeding less alfalfa hay in their dairy rations, hay market analyst Seth Hoyt told those attending a World Ag Expo seminar in Tulare, Calif., last week.
In 2010, producers in California fed their milk cows 11.15 pounds of alfalfa hay per cow per day, on average, and that dropped to 8.6 pounds in the third quarter of 2011, he said.
One dairy in Idaho, he said, was feeding 14 pounds of hay in its ration last summer, but now is at 7 pounds. Meanwhile, the dairy increased corn silage from 45 pounds to 65 pounds per cow per day.
Given the price, alfalfa hay just hasn't been feasible, adds Mich Etchebarne, a dairy nutritionist from Modesto, Calif.
Many of Etchebarne's clients have significantly reduced alfalfa or eliminated it altogether from their rations, thus bucking conventional wisdom that cows can't milk without alfalfa hay. Their cows have maintained high productivity on substitutes like corn silage.
Jim Ahlem, dairy producer from Hilmar, Calif., still uses alfalfa hay and has enough to take him to the end of May. Most of it comes from the central valley of California where he farms, but he still had to pay more than $300 per ton.
California wasn't hit by drought last year, which helped keep supplies on hand, but it was a different story in the south central U.S.
"I know some guys from Texas who were buying (alfalfa hay) from Nevada," Ahlem says.


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Considering how often Lindsay Lohan is photographed (every day!) and how often she changes clothes (at least once or twice an event!), it comes as no surprise that we would catch her wearing the same dress as another celeb. It's just inevitable! Lindsay wore this hot-off-the-runway dress from Gucci's Fall '06 collection to the afterparty of her Just My Luck premiere in May. Several months later, Mick Jagger's daughter, jewelry designer Jade Jagger, turned up in hers at a fashion week event in London. You decide: Who wears it better? The actress or the designer?
To check out — and vote on! — more fashion faceoffs, click here for our gallery.
Photo: Lester Cohen/WireImage; Nick Harvey/WireImage


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NetWellness is a global, community service providing quality, unbiased health information from our partner university faculty. NetWellness is commercial-free and does not accept advertising.
Thursday, September 21, 2017
Following two months of over-sized meals, holiday travels and winter stress, the holiday season concludes with a brand new year, and the chance to make a fresh start on all of your wellness goals. From eating less and exercising more to scheduling time for sleep and check-ups, January presents an opportunity for annual aspirations to become tangible realities.
With over two-thirds of Americans overweight, many of us put weight loss at the top of our New Year's resolutions. Studies show that a slow, steady weight loss is a safer and more effective way to lose weight; small changes to your daily routine will help you achieve a healthier lifestyle. Depending on your own weight, physicians and dieticians consider one-half to 2 pounds of weight loss per week a reasonable target. To learn more visit the NetWellness feature, Weight Loss the Safe and Sensible Way: Changes to Last a Lifetime!
Thanks to busy lives, wellness often gets pushed to the bottom of our priorities, so January is the perfect time to make those critical doctor and screening appointments. Routine physical exams are essential to detect problems such as high blood pressure, high cholesterol and diabetes. Your age determines how often you should receive a physical, so consult your doctor and plan ahead for the years to come. Since the frequency of screenings for colon, prostate, breast, cervical and skin cancers varies, your doctor can help you determine what tests and timing are right for you.
Taking good care of yourself matters. It is a self-renewing process that nourishes friends, loved ones, work and daily life: an exciting and energizing journey. Instead of thinking of all the things you should do; think of the very first thing you want to do. Start down the road with a single step. That single step will bring another and still another. You will see the results you want, one small step at a time!
Other NetWellness articles that may be useful are listed below:
This article is a NetWellness exclusive.
Last Reviewed: Dec 22, 2013
Susan Wentz, MD, MS
Director, Area Health Education Center
School of Medicine
Case Western Reserve University


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Mail: Southern statues symbolize suppession
Mail: Thanks for helping Aiden
More opinion
Fall: Good time to spray musk thistle in rosette stage
Robertson and Delsing re-elected chair, vice chair of NWB
More Ag News
Railroaders, ranchers and thieves from Lincoln County history came alive Friday on a North Platte Cemetery Tour.
The "tour" will move indoors Tuesday night from 7-9 p.m. at the Holiday Inn Express (300 Holiday Frontage Rd.)
Advance tickets are $10 or $15 at door (after 7 p.m.). Children under 16 years free with accompanying paid adult.
The tour is a look at the departed who have helped bring us to where we are.
The Cemetery Tour, part of the North Platte Rail Fest, pays homage to ancestors who fought the elements to build the railroad, the ranching industry, and sometimes lined their own pockets in less-than scrupulous ways.
Actors perform living history, standing onstage or at the gravesite in period costume, telling their unique and interesting stories in a dramatic presentation.
The "ghosts" on this particular tour include the early pioneers of Lincoln County who ranched or arrived with the Union Pacific Railroad, many of whom became civic leaders.
The characters:
Washington Hinman
portrayed by Colin Taylor
Washington Hinman was born in Wysox, Penn. on Sept. 14, 1819.
Hinman was raised on a farm, but wanted to explore the Wild West. He left home when he was 19 years old to go West.
After exploring the upper Midwest, he headed to California during the gold rush fever. Discouraged after not finding much gold, he wandered north into Oregon and built up a lumber business.
Hinman saw an advertisement for Indian Interpreters at Fort McPherson, Neb. and headed that way.
Washington Hinman became a major supplier of beef and lumber to the military. He built a steam sawmill near Cottonwood Springs. He became a Lincoln County Commissioner and in 1868 he helped temporarily shut down the railroad for failure to pay local property taxes.
He led a fasinating life and died at the age of 84 on Jan. 27, 1904.
Jack Morrow
John Andrew Jack Morrow was born around 1832 in Pennsylvania to John and Sophia Morrow.
Not much information could be found about his life before he left home and came west.
But in 1860, at the age of 28, Morrow is listed in the U.S. Census as an Indian trader in Shorter (now Lincoln ) County, Neb. worth a personal estate value of $10,000.
According to George Stephens, author of Annals of Wyoming: Adventurous men, some good, some bad, had many stories woven around them in the early days. Jack Morrow was one of the bad ones.
This notorious thief rose to become a Lincoln County commissioner in the Nebraska Territory , but his drinking and gambling consumed his wealth and he died in poverty in 1885.
Sarah Dwyer
portrayed by Teresa Smith
Sarah (Duffy) Dwyer was born in January 1841 in Ireland.
Duffy grew up and married John Dwyer in Ireland. They arrived in America on Dec. 16, 1869 with two young children, Alice, 6, and John, just nine-months old.
It is unknown when the Dwyers arrived in North Platte, but research shows that the Dwyers owned a house on Front Street with their saloon next door. According to Lincoln County Courthouse records the legal description for the Dwyers house and saloon was: Lot 2, Block 105, Original Town. That lot is on the corner of Front and Walnut streets.
Sarah kept the saloon after Johns death in 1873. She was a feisty Irish woman who was a force to be reckoned with if you got out of line in her saloon according to the North Platte Republican on March 27, 1875.
In a mans world, Sarah did what was needed to do to keep her family fed. She was a benevolent, kind-hearted soul, according to Archibald Adamson, author of North Platte and its Associations.
Dwyer passed away on March 7, 1901.
Morrell Case Keith
portrayed by Bill Kackmeister
Morrell Case Keith was born on Nov. 21, 1824 in Silver Creek, New York.
Keith and wife Susan moved to Apple Grove, Iowa and ran a hotel. Keith joined a wagon train and the westward migration and settled in Topeka, Ks. From there, he went to St. Joseph, Mo.
According to Irene Neville Bystrom, Keiths granddaughter, author of Tagging Along,
Six years later, in 1867, the couple moved to Ogallala. In 1873, the county was organized and named Keith County named for Morrell Case Keith.
Shortly after that, Keith moved to Lincoln County and developed the Pawnee Springs Ranch.
The obituary for Morrell Case Keith dated, Sept. 29, 1899 , stated, The deceased was a man of quiet habits whose principle enjoyment in life in later years, has been the companionship of his grandson, to whom he was very devotedly attached. He was well known throughout the state and had hosts of warm friends to whom his death brings a sense of irreparable loss.
Helen Ritner
portrayed by Shelly Deardoff
Helen M. (Thomas) Ritner was born Oct. 2, 1845, near Cleveland, Ohio. In 1863, at age 18, Ritner married Alexander W. Randall. Randall was the Governor of Wisconsin from 1858- 1861.
The Randalls adopted a daughter, Julia shortly after her birth in Elmira, N.Y., in 1867 according to Julias obituary.
Alexander Randall passed away in 1872.
Following his death, Ritner moved to Nebraska where she became Nebraskas first cattle queen. She operated a dairy cattle ranch near North Platte. In 1885, she married William C. Ritner, a cowboy who worked for her.
The biography of William C. Ritner in An Illustrated History of Lincoln County, Nebraska And Her People states that the Ritners adopted several more children during their marriage.
The Adam County Press (Wisconsin), stated in 1879, She has become rich, and that she has the reputation of being one of the sharpest business managers in Nebraska.
Ritners obituary on Oct. 7, 1918, said that, She was universally admired for beauty, grace and intellectual gifts, while her gracious and winning manners were the true indication of a gentle and generous nature.
Charles McDonald
portrayed by Andrew Lee
Charles McDonald was born Oct. 25, 1826 in Jefferson County, Tenn. He was the ninth of 11 children born to Alexander and Mary McDonald.
In 1859, Charles relocated to Cottonwood Springs where he operated a trading post and rest stop along the bluffs on the Oregon Trail, east of the entrance to Cottonwood Canyon and east of North Platte . McDonald was integral in convincing the U.S. War Department to locate Fort McPherson south of Maxwell.
First in Cottonwood Springs and later in North Platte, McDonald owned and operated a general store and ranch until 1898.
McDonald was highly involved in community affairs. He organized Shorter (now Lincoln) County and moved to North Platte, where he started a general merchandise store and later founded The Bank of Charles McDonald.
McDonald passed away on April 22, 1919 at the age of 92 after leading a full life and being involved in community affairs. The McDonald-Belton building at the North Platte Community College is named in part for his son, William McDonald, first white child born in Lincoln County.
Edward de Morin
portrayed by Michael Davis
Edward de Morin was born in Montreal, Canada to French Canadian parents in 1818. At age 16, Morin was employed as a boatman at Fort Dearborn, Ill. Morins father was a voyageur and trader on the St. Lawrence River and was influential in Edwards life.
In 1836, Morin joined the American Fur Company engaging in the fur trade with Indians along the Missouri River. During that winter he lived with the Ponca Indians near the Niobrara River.
After Morins marriage and working as a steamboat pilot on the Mississippi River, the Morins settled in Nebraska Territory and what would become Lincoln County. He was well-known in the area as one of the leading Indian interpreters for the government for many years.
Morin established a trading post at the mouth of Box Elder Canyon and later south of North Platte near todays Moran Canyon according to the North Platte Telegraph Compass, Wednesday, Jan. 21, 1987.
Moran died in 1902 at the age of 84.
George Vroman, as told by his daughter Arba Vroman
portrayed by Lois Lynes-Miles
George W. Vroman was born Sept. 27, 1841, at Fitchburg, Wisc.
The Silver Anniversary Souvenir booklet printed in 1907 stated that Vroman began working for the Wabash Railroad in La Fayette, Ind. in December 1861. He worked as a fireman for two years, and then in the summer of 1863, he was promoted to engineer.
George Vroman came to North Platte in January 1869, the year the Union Pacific Railway was completed. In 1877, Vroman organized the first general committee of adjustment for the settlement of grievances.
He was elected general chairman of the Brotherhood of Locomotive Engineers (BLE), an organization working to protect the rights of its members.
George Vroman married Mary Jordan in 1874. They had five sons and two daughters.
George proved his dedication to issues of labor relations when he named his second daughter "Arba Tration Vroman." He died May 9, 1921.
Flatrock Publishing, Inc.
1300 E 4th St., Suite F
North Platte, NE 69101


text: Louisville center Gorgui Dieng will be out 4 to 6 weeks while recovering from a broken wrist he suffered last Friday. "With a little luck, Gorgui will be back by the start of our BIG EAST schedule," said Louisville Coach Rick Pitino. "We will miss his defensive presence and passing ability, but it's time for other guys to step up their performances." Dr. Luis Scheker of the Kleinert Kutz Hand Care Center in Louisville will perform surgery on Tuesday to insert a screw in Dieng's broken scaphoid bone in his left wrist. Dieng fell while taking a charge early in the first half of the Cardinals' 84-61 victory over No. 13 Missouri on Friday in the Battle 4 Atlantis. He returned to the game with his wrist taped and played a total of 24 minutes, but sat out the championship game against Duke on Saturday. Dieng is averaging 8.2 points, 8.0 rebounds and two rebounds through five games this season. He produced his 13th career double-double against Samford with 10 points, 13 rebounds, 5 assists, 4 blocks and 3 steals. Dieng is a preseason All-BIG EAST selection and is among the top 50 preseason candidates for the Wooden Award and Naismith Award Follow Adam Zagoria on Twitter And like ZAGS on Facebook Facebook Comments Share this story...FacebookPocketWhatsAppGooglePrintMoreTwitter


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I just saw some video of my throw, and I noticed I turn my shoulders past 180 degrees (significantly past) in my reachback. I'm thinking this is not good, because when I look at videos of pros they only go ~180 degrees back. it might explain my occasional pulling to the left (LHBH). I'll try to illustrate it.
__/ (mine might even have a little more angle)
(the horizontal line is the arm in it's reachback)


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2 suspects dead, 2 officers wounded in shootout
BAKERSFIELD, Calif. (KBAK/KBFX) Two officers were wounded and two men are dead following a police shootout early Monday.
Officers tried to make a vehicle stop around 12:30 a.m. in the parking lot at Four Points Sheraton on California Avenue. Police didn't say how quickly the officers got the men pulled over.
A shootout erupted between the officers and the men in the "suspect vehicle," according to police.
Bullets from that shootout apparently ended up in the wall of at least one nearby apartment. Eyewitness News spotted circles drawn around several holes and saw police technicians taking measurements there.
A woman in that apartment didn't want to make any comment about the incident.
At an apartment a bit farther back from the hotel parking lot, Robert Ozuna said he heard the gun battle.
"A lot of shots, people yelling, and that was pretty much it," Ozuna described. He said he thinks the shooting lasted two or three minutes.
The men in the suspect vehicle died in the exchange of gunfire. The Kern County coroner's office later identified them as 32-year-old Justin Bryan Harger and 34-year-old Jorge Ramirez.
Harger, a shooting suspect with the nickname of "Joker," was featured in this weekend's segment of Kern's Most Wanted with the U.S. Marshals office. Harger has been arrested numerous times with his first prison stint at age 18, according to Kern County court records.
Ramirez has a lengthy criminal record, including arrests for spousal abuse, drug possession and transporting drugs for sales.
One officer was shot in the head, but police called that a "moderate" wound.
Another officer sustained a minor injury unrelated to the gunfire.
As of the afternoon Monday, police weren't releasing any update on the officers' condition.
Police said they have no surveillance video of the shooting.
Eyewitness News spotted some evidence markers in a hotel walkway off the parking lot and saw police officers and technicians taking pictures and measurements of a black car in the lot.
Neighbors in the nearby apartment complex said officers came through at about 2 a.m., asking if people were OK and apparently looking for evidence like bullet holes.
Ozuna said his dog first alerted him to the incident.
"She barked at first, she heard something," he said. Seconds after he let the dog out in the front, he heard the shots going off. Both he and the dog immediately reacted.
"I was getting back to my office where I was watching television and reading, and they just cut loose, and she was desperately trying to get back inside," he said.
Ozuna figured the shooting was 100 to 150 feet away, on the other side of a wall in the hotel parking lot. He ducked down after the shots were fired, checking to see if anyone came by. The other apartments were closer.
"If I'd been in one of those apartments over there, I think I'd have been down lower," Ozuna said.


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