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Charleston County, South Carolina Genealogy
United States South Carolina Charleston County
- From 1800 to 1868 this Charleston County was also known by the alias Charleston District.
- Not to be confused with the overarching Charleston District that existed from 1768 to 1800.
- Not to be confused with the much smaller Charleston (1785-1791) County abolished in 1791.
|Charleston County, South Carolina
Location in the state of South Carolina
Location of South Carolina in the U.S.
|County Seat
Quick Dates
Charleston County's civil records start the following years:
Note: City of Charleston birth and death records begin earlier. See Charleston County, South Carolina Vital Records.
County Courthouse
Charleston County Courthouse
4050 Bridgeview Drive
North Charleston, SC 29405
Phone: 843-740-0801
Charleston County Probate Court
100 Broad St., Suite 381
Charleston, SC 29401-5030
Phone: 843-958-4030
Charleston County Register Mesne Conveyance
101 Meeting St.
Charleston, SC 29401-2249
Phone: 843-958-4800
Charleston County Clerk of Court
100 Broad St., Suite 106
Charleston, SC 29401-2258
Phone: 843-958-5000
Historical FactsJudicial District. Charleston County is the home to the city of Charleston (originally Charles Towne) which was first settled in 1670 by British and Africans from the Caribbean island of Barbados. Charleston was originally named in honor of King Charles II of England (1630-1685).[1]
Charleston County of 1785 was small and it was abolished in 1791. The current Charleston County was created in 1800 when the Charleston County/District name was used again for a much larger county/district. This "version" was altered in 1878, by carving out the new Berkeley County. In 1897 Dorchester County was carved out, leaving the current boundaries of Charleston County.[2]
Learn more about the history of Charleston County from the South Carolina State Library or from Carolana.com.
Parent County/Boundary Changes
- 1769 - Charleston District created as one of seven original districts.
- 1785 - Charleston divided into Berkeley, Bartholomews, Charleston, Colleton, Marion, and Washington Counties, which never became functional.
- 1800 - Non-functional counties of Berkeley, Barhtolomews, Charleston, Colleton, Marion, and Washington were abolished and Charleston returned to its status as a district. Colleton District created from Charleston (covering different boundaries than the non-functional Colleton County).
- 1868 - Charleston and all other districts became counties.
- 1882 - Berkeley created from Charleston County.
- 1893 - Charleston gained from Berkeley County.
- 1911 - Charleston gained from Colleton County.
- 1921 - Charleston gained from Berkeley and Dorchester Counties.
- 1975 - Colleton gained from Charleston County.
- 1987 - Colleton gained from Charleston County.
Even though Charleston's jurisdictional names have changed many times over the years, for the Colonial Period (1670-1776), the changes really did not affect record keeping. Most of the colony's public records were kept in the City of Charleston up through the year 1785.[3]
For more information as well as maps of Charleston County through time, see the South Carolina State Archives or South Carolina County Maps and Atlases.
County Pronunciation
Variant Spellings
- Charles Town
Record Loss
Official negligence in the 1830s destroyed a large quantity of loose records of the court of general sessions. Northern "tourists," many of whom were members of Rev. Henry Ward Beecher's congregation from Brooklyn, New York, looted other material from both public and private repositories in Charleston in April 1865. Loose probate papers were apparently destroyed in Columbia in February 1865.
For further information (and links) on these populated places, please go to Populated Places, Charleston County, South Carolina
- ↑ "List of counties in South Carolina," Wikipedia. [http://www.charleston-sc.com/history/%7C"Charleston and Charleston County History"
- ↑ A History of Charleston County, South Carolina in Carolana at http://www.carolana.com/SC/Counties/Charleston_county_sc.html (accessed 5 May 2011).
- ↑ Mike Becknell, "Overview of South Carolina Genealogical Research," Group Tour of South Carolina Department of Archives and History, 10 May 2011.
- ↑ Voice of Phillip Stalvey, resident of Myrtle Beach, S.C. (2011).


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Indeed, indeed! Man, this is exciting... let's hope the $ are right.This quote is hidden because you are ignoring this member. Show Quote
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Indeed, indeed! Man, this is exciting... let's hope the $ are right.
Wow. Good thing I'm on the 1st floor of my building.
Will Augustin accept backing up Hill?
Can we please use the Amnesty on our executives? I'll do anything, even take back Posey.
He won't have a choice if he's traded to the Pacers. But based on history, he won't be happy about it and his game will reflect that.
However he is so small and does not possess the athleticism to overcome that size disadvantage, he really needs to accept that being a back-up is his future in the NBA.
<---- Hansbrough smiling in the training room after Gerald Henderson's cheap shot. UNC won the game, Tyler was happy so he took this picture. Roy Williams keeps it on his desk.
If he does have a problem, I imagine that DWest and Danny will sort that out real quick.
"Nobody wants to play against Tyler Hansbrough NO BODY!" ~ Frank Vogel
"And David put his hand in the bag and took out a stone and slung it. And it struck the Philistine on the head and he fell to the ground. Amen. "
Not only that, but we're going after a RFA. Gotta count for something eh?
I don't think Hans for DJ is going to get it done. There has to be more Pacers give, yes? No?
Garbage players get 1st round picks, (WTF)! All of the NBA must hate the Pacers! LOL
I'm guessing we probably gave up a first rounder or Paul George as well.
Better not be more than Hans. We could always dare the Bobcats to match.
love me some DJ Augustine offensively he is one of my favorite pgs
Will he for sure be the backup though?
He appears to have superior playmaking abilities to George Hill. Plus, defensively, the first unit, with or without Hill, will be much stronger than the second unit. Will the Pacers decide that DJ is a better fit to start and George Hill is better to have as the sixth man? I'm not saying this is what they should do if they acquire DJ I am only throwing it out there as a possibility.
Jordan isnt gonna pay Augustine anyway Tyler Hans will sell some tickets for him win for both sides.
But I hope this is true love Augustine he and Hill would be a good contrast in styles.
Im guessing Augustine starts he is a pretty pure pg but who knows maybe Vogel keeps playing the combo guy at pg.
DJ is pretty good. He might start, but didn't G.Hill sign to start? This offseason is getting nutty.
It's not going to surprise me if, eventually, Augustin starts and Hill goes back to the position he should be playing (part time, and backing up point part time...so third guard.)
Gotta think a future draft pick is going to Charlotte too.
<---- Hansbrough smiling in the training room after Gerald Henderson's cheap shot. UNC won the game, Tyler was happy so he took this picture. Roy Williams keeps it on his desk.
all this news is making my head hurt... lets get this sign and trade DJ for Tyler over with so i can go to bed lol
"What you do is so loud, I can't hear what you say" -Andrew LuckJunior at the University of Louisville
"If you turn the other cheek, I'm gonna hit you in the other cheek, too" -Charles Barkley
"Ego is edging greatness out" -Rick Pitino
Greenfield-Central High School Alum '14
Follow me on Twitter @steagles1
1000th post - 4/16/12 2000th post - 6/24/12 3000th post - 3/8/13
Knowing Rich Cho, he's either taking a large TPE + 2nd round pick or salary dump + 1st round pick...
The sign and trade deal with DJ Augustin is around 2 years/7.5 million, according to a Bobcats poster who is in with DJ's family and broke the news a few days ago
this would be a very good deal for DJ

subset: commoncrawl


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When the league creates a schedule, they take a look at the team's record the previous year. Teams that were really strong last year usually have more 4-games-in-5-nights scheduled. Teams like the Bobcats and Warriors have had a really favorable schedule to start the season. Sure the Spurs schedule has been rough and they've played a lot of games this month but every team in the league is going to have a stretch of games that is tough.
Another problem I have, although it didn't garauntee a win for the Heat, is that it gives a good team like the Heat an extra chance to win a game against lesser talent. That's not fair to the Pacers or the rest of the league. It's like if the Pacers had the opportunity to play the Wizards 5 times and the rest of the league only gets to play them 4 times.


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THE EYE CONTOUR IS nourished and hydrated. YOUR LIPS ARE...


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State of California Department of Justice
Indoor Marijuana Grow Site Safety
Class #:
Class Description:
This 24 hour course establishes identification of hazards associated with indoor marijuana grow operations, identifies levels of personal protective equipment, and establishes safety protocols and procedures for personnel involved in securing and processing indoor grow operations. This class establishes procedures that DOJ will be following in it's field operations.
Who Should Attend:
CA law enforcement personnel assigned to investigate and process Indoor Marijuana Grow sites.
This is a POST-certified, tuition free course.
Contact ATC:
For further information contact Tricia Nelson at the ATC at (916) 464-5667.


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The military need for a magnified, self-luminous tactical sight that enhances target identification and increases hit probability on extended-range shots has given rise to the new Trijicon ACOG® 6x48. Powered by Trijicon's patented fiber optics and tritium-based technology, the new TA648-308A ACOG® reticle features an amber chevron aiming point. It also incorporates a bullet drop compensator (BDC) with additional aiming points estimated for trajectory of the 7.62mm M80 out to 1200 meters. To further improve target acquisition and hit potential, the new ACOG® 6x48 incorporates Trijicon's Bindon Aiming Concept™ (BAC) a revolutionary both-eyes-open method of aiming. Like other members of the Trijicon ACOG® line, the new ACOG® 6x48 is battery free and waterproof to 500 feet.
- Picatinny Rail Adapter (TA75)
- Trijicon Logo Sticker (PR15)
- Manual
- Warranty Card
- Magnification: 6x
- Objective Size: 48
- Bullet Drop Compensator: Yes
- Length: 9"
- Weight: 36.9oz
- Illumination Source: Fiber Optics & Tritium
- Reticle Pattern: Chevron w/ Target Reference System
- Day Reticle Color: Amber
- Night Reticle Color: Amber
- Calibration: 0.308
- Eye Relief: 2.7
- Exit Pupil: 8
- Field of View (Degrees): 3.3
- Field of View @ 100 yards (ft): 17
- Adjustment @ 100 yards (clicks/in): 4
- Mount: TA75
- Mount Comes With TA75
- Housing Material: Forged Aluminum
No posts found


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[Rough English translation from French language source]
For article, click here
'"I did not waste time to think of the visit of the Sabres and I will certainly not waste time to think of it during the next hours. It is right a match like all the others, for me. I play in this way for a long time. That does not have anything for me again."'


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A new website, www.TruthAboutDeworming.com, has been launched by Merial. The new resource provides a digital deworming tool that is designed to help you immediately evaluate your current deworming protocols.
The digital deworming tool evaluates a herd's parasite load and its impact on overall herd health. First, the tool will ask questions such as herd size, pasture turnout plans, region of the country where the cattle are located and products currently used for parasite management.
Detailed questions are then asked regarding which products will be used to treat parasites and when those treatments are scheduled.
After inputting this information, the digital deworming tool gets to work. The tool predicts the overall health of a herd as it relates to parasitism. The analysis includes critical parasite load estimates and a corresponding herd health evaluation. This information can be used by the producer to evaluate overall herd productivity and steps that can be taken to improve deworming protocols.
The site also features information about the impact of parasites, the type of parasites commonly found in beef and dairy herds and common deworming misconceptions.
Source: Merial


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Pasadena Police Detectives arrested the final suspects involved in the murder of Zane Goldstein on January 15, 2013. The shooting of the victim was precipitated by Zane Goldstein and his brother arranging to meet one of the suspects to sell a nominal amount of marijuana. During the contact, the suspects attempted to rob the victims and a shooting ultimately occurred. The following three suspects have been criminally charged and remain in custody:Raymond Frank Conchas
John Michael Piepoli
Ruby Yvette Conchas
Pasadena Police detectives also arrested Stephanie Urias Jacquez (Hispanic female-20) for murder. Raymond Conchas and Stephanie Jacquez were previously classified as wanted by the police and on on January 29, 2013, they turned themselves into law enforcement following a media release of their names and pictures. Stephanie Jacquez was released today without charges filed. Criminal charges against the previously arrested juvenile are under review by the Los Angeles District Attorney's office."The arrests and subsequent criminal charges are the first steps to bringing the persons responsible for this senseless death to justice", stated Police Chief Phillip Sanchez.For More Information:Lt. Tracey Ibarra: (626) 744-7875Watch Commander: (626)744-4620


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Designed with professional kayak anglers The Ocean Kayak Trident Ultra 4.3 sets the new standard in fishing kayaks for others to follow. A shorter and lighter version of the Trident Ultra 4.7, the 4.3 is easier to handle off the water, and is much faster than expected for a boat its size. It also features new and modified features on board. The cockpit has been redesigned to raise the angler's seating and provide faster draining seating deck and a well proportioned foot area that is sure to impress. Four flush-mounted rod holders are positioned around the seat along with two more rod holders in the rear. The Trident Ultra 4.3 features Ocean Kayak's improved multifunctional reversible hatch cover. This innovative hatch includes attachment points for fish finders and other accessories and has the unique ability to rotate 180 degrees along a pivot point to "flip" to shield and protect valuable electronics in rough surf conditions. The large tank well in the stern with an extra 5 inch hatch is perfect for optional accessories such as the Ice Box Storge Pod. Built-in carry handles, paddle keepers, and a bottle holder are standard and there is a replaceable wear strip on the tail. Discontinued 2013 model.
|Item #:
|14 ft 1 in / 4.29 m
|29 in / 73.66 cm
|59 lb / 26.76 kg
|350 lb / 158.76 kg
|Leg Room To Peg:
|Leg Room - Total:
|42 in / 106 cm


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MILLIONS of TV viewers watched Marling School student Tom Barlow Kay, 12, win Junior MasterChef on Friday.
The culinary whiz started off as one of 32 young chefs and cooked up a storm to get to the final four.
He impressed MasterChef judge John Torode and new judge, the food blogger and cook Donal Skehan, with the quality of his dishes.
Over the last three weeks the competitors have soaked up knowledge from John and from their experience at a professional kitchen.
In the last week the four finalists have showcased their skills in a number of challenges including cooking under 18-year-old head chef Luke Thomas at Luke's Dining Room, the restaurant of a boutique hotel in Berkshire.
In the final, the cooks faced their final test and the one they have all been working towards, making their best three course menu.
They had two hours to prepare, plate and serve three sumptuous courses full of flavour, flair and talent showing everything they have learnt so far.
Tom, who started cooking when he was nine, said the best thing about cooking is seeing people smile when they taste his food.


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SEATTLE -- Having already handled the arctic chill of Green Bay and a cross-country flight to Carolina, the 49ers must now overcome the most inhospitable sports environment on earth in order to advance to the Super Bowl.
In Sunday's NFC Championship game, they are up against not only the Seattle Seahawks' rock stars like Russell Wilson and Marshawn Lynch but also their 68,000 screaming backup singers.
CenturyLink Field is the loudest sports venue in the world, a claim verified twice this season by the Guinness Book of World Records.
This is the place where communication goes to die, a challenge the 49ers understand all too well. They've been beaten like an eardrum their past two meetings in Seattle, losing by a combined score of 71-16 while committing seven turnovers.
The loudest-crowd distinction is more than a novelty. The stadium has coaxed more false-start penalties out of opponents than any team in the NFL since 2005. Offensive linemen simply can't hear the quarterback barking signals and they jump at the wrong time.
What's with all the racket?
"Whether it's the stadium, whether it's the crazy people in the Northwest, whether it's gray skies that makes them want to come out and scream. I don't know what it is," Seattle coach Pete Carroll said.
Having been burned before, the 49ers vow to be better prepared this time. To communicate on offense, they spent the past week at practice refining hand gestures and other forms of nonverbal communication.
As usual, they also blared rock music during drills to simulate the wall of sound they'll have to get past on Sunday.
"We are very familiar with going to a silent count, which is what we call it, on the road," left tackle Joe Staley said. "That is something that we have not just practiced for one week, but we have practiced for the last three years."
Kerry Carter, a former Stanford fullback who went on to play two NFL seasons in Seattle, hears confidence like Staley's and smiles.
"What did Mike Tyson say? 'Everybody has a plan until they get punched in the mouth?'," Carter said. "Teams say, 'We're going to come in, we're going to do this.' And then you get here and you can't."
How loud is it? Seahawks fullback Derrick Coleman, who is legally deaf, said he gets goose bumps when he runs on the field for pre-game introduction.
"I feel it," Coleman said. "I don't exactly hear it. I don't get pain in my ears like everybody else. ... I can feel the vibrations. I know everybody is yelling. You have a lot of problems if you can't feel that."
It's not his imagination. The ruckus at CenturyLink field has twice registered on the seismographs at the Pacific Northwest Seismic Network, including last week when Marshawn Lynch rumbled for a 31-yard touchdown. The crowd-generated tremor, known around here as a "Beast Quake" in honor of Lynch's nickname, registered around a 2 on the Richter scale.
As much as this city embraces Lynch (who wears uniform No. 24) and quarterback Russell Wilson (who wears uniform No. 3), the most popular jersey around town is No. 12.
It symbolizes Seattle's crowd -- i.e. the "12th Man" -- and the role it plays on game days. The Seahawks have a .688 winning percentage (66-30) since moving to this stadium in 2002.
"There is so much energy around our football team," Wilson said. "There are so many people who love the Seahawks. That is the great thing about it. ... There are not too many organizations that you feel that and you sense that."
No. 12 is so sacred here that they raise a flag bearing that number before kickoff each week. Fans go into a frenzy as soon as the surprise local celebrity emerges in the south end zone to hoist the flag.
Detlef Schrempf, the former basketball star for the Seattle SuperSonics and University of Washington, raised the "12th Man" flag on Nov. 4, 2012.
"I've been in arenas all over the world and there's no question to me that Seattle has the loudest," Schrempf, 50, recalled by phone on Friday. "And it's not just for a minute or two. It's consistent, all the way through the fourth quarter."
Ricky Watters, a former 49ers running back who finished his career in Seattle, raised the flag in 2008. Reached this week, he recalled the way the noise would disrupt opponents during his days with the Seahawks.
"If you're a visiting lineman, at some point you're going to jump," Watters said, laughing. "You hear that noise and the louder it gets, the more revved up you get. Your body just has to move. You can't help it."
Considering the otherwise mellow -- if caffeinated -- vibe of the Pacific Northwest, it might seem odd that this is the yappiest place on earth.
Schrempf and Carter were among those who theorize that the cheers are fueled in part by "desperation" for success: The Seahawks have never won a Super Bowl. The Mariners have never so much as reached the World Series. The dearly departed SuperSonics won their only NBA title in 1979.
"There's a very renewed sense of hope," Carter said. "I've never been around the type of energy I've felt in this city. A (championship) is something that's long overdue here and I think people sense that they're closer to it."
Architecture is also an important part of the equation. CenturyLink was designed to maximize crowd noise, as directed by owner Paul Allen. A story on Sports Illustrated's website Friday explained how the Seahawks' stadium covers 70 percent of all seats, in part to protect fans from rainy weather and in part to deflect fan-generated noise back toward the field.
The stadium's big-roof parabolas also keep the sound from fading into the open air.
All that screaming has produced a few whispers: Some opposing players suspect that the place pipes in artificial noise -- performance-enhancing decibels -- to boost the home-field advantage.
"Those whispers come from other teams and other fan groups," said Joe Tafoya, a former Seattle defensive end who now co-owns Volume 12, a company that caters to Seahawks fans. "And my response is that the NFL actually has rules against that and they come in and measure that. Those are just rumors."
Tafoya, as much as anyone not in uniform, helped crank up the dial this season. He's the one who offhandedly submitted an application to the Guinness Book of World Records over the summer, asking for a shot at the title of "Largest Crowd Roar at a Sports Stadium," a mark previously held by a soccer crowd in Turkey.
The Seahawks set a new mark on Sept. 15 against the 49ers and did it again by reaching 137.6 decibels during a Monday night game against the New Orleans Saints on Dec. 2.
As Sunday's game approaches, the town is already starting to rumble. At the innumerable Starbucks around town, baristas arrived in jerseys bearing the names "Wilson," "Lynch" and "Sherman." Bars post signs with slogans like, "The 12th Man Drinks Here."
In the window of the Metropolitan Grill, a popular steakhouse, a red emergency sign features a "49ers Evacuation Route" with an arrow pointing toward the back.
The vibe reminds some of 2005, when the Seahawks beat the Carolina Panthers to advance to the Super Bowl. Since then, though, the city of Seattle and its "12th Man" seem to have raised their games right along with their football team. Now, the 49ers arrive just as the whole town is turned on its ear.
"It's something unique and special that we have and you can't ignore it," said Carroll, the Seahawks coach. "You can't say that it doesn't factor in. It does."


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Hardi wrote:I washing my head first... to make politicans and commertsials companies happy.
Oh Why is that?
Hardi wrote:.. since my hairs are too short to wash.
OK, I guess you're having a "Ronaldo" style or so Anyway, it's really economic
Lizzy wrote:I myself chose "Chest" . I think it's somehow correct. Anyway, it's just for fun ;)
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Yesterday morning around 5:45am, about 45 or so runners gathered at Gibbons Park in western Logan, UT at the base of Dry Canyon for the start of the 2nd Annual Logan Peak Trail Run – a 28 mile trek from the base of Dry Canyon at 4847ft to the top of Mt. Logan at 9710. The morning brought cool temperatures and no clouds – a beautiful day to run.
In the days leading up to Logan Peak, many thoughts about the race went through my mind.
- First off, I was excited to go into an event with a racing attitude. Despite running several marathons and shorter races in the months leading up to Logan Peak Trail Run, I feel like I haven't tested out my race legs since Mountain Mist 50K in late January.
- Second, this will be my first race out west, and my first race at elevation. I have been putting in some very quality miles since I moved out here, and I think I am about ready to go (despite being no higher than 9K feet in my training).
- Finally, and contrary to my second thought, in the back of my mind I kept thinking that I haven't done any long runs as I usually have in training for such an event. I have done weekends where I have run, 3, 4, and 5 times in the span of 36-48 hours, with each run between 5-12 miles in distance, but I haven't put in that many long runs over 18 miles. I'll be curious to see how I perform after we hit the 3 hour mark.
I looked down at my watch – 5:50am. With the race starting in about 10 minutes, I gather up my last minute belongings (watch, gels, hat) and decide to chow down on half of a mojo bar. Now I'll have you know that I tend to put a lot of pressure on myself, especially in a race that I expect to do well in. I'll be honest, approaching this race, I had full intentions on being competitive, definitely thinking about top ten, and hopefully coming within 45 minutes of the leaders. With my stomach already filled with butterflies, the mojo bar clashed. I took two bites that did me in – for whatever reason, I felt like vomiting. I had already eaten a large pre-race breakfast and a few gels 25 minutes before, and I knew throwing up wasn't a good option as I would have lost all my race energy.
From this point to the finish, that is the main plot of the race – just nauesa the entire time. I have run 24 ultras/marathons now and this race was the hardest race on my stomach and head. Regardless, the start came at exactly 6:00am, and we were off!
The first 4-5 miles were all about hiking… up, up, and away to the first aid station up Dry Canyon. I ran as much as I could, but there wasn't a whole lot of running going on. I was feeling pretty good at this point – the sickness in my stomach subsided and I was taken away by the forests and the occasional views through the trees. Around 7:22, I hit the aid station, feeling pretty good, but admittedly a little tired. The climb to the first aid station was a good one as shown by the elevation profile of the race:
As soon as I hit the aid station, I felt a little low on energy, so it was GU time! I shot a GU and like deja-vu, my stomach hit rock bottom. I came close to throwing it up again and decided to stick around the aid station for another few minutes to walk off the nausea. My ultimate plan was to walk up the first climb to the first aid station and then kick it into gear, running a good amount of the remainder of the race. Keeping that in mind, but with some lingering nausea, I decided to move on, and ran a good portion of the next few miles, passing about 4 runners and feeling pretty good. By the way, the views of the surrounding mountains and the valley down below was beyond description. Just incredible!
In between these next aid stations, I found a little waist belt bottle in the middle of the course filled with gel. I decided to be a good citizen and pick it up and return it to the folks at the next aid station. The jeep roads and trails lead me to the next aid station in good time; still feeling a little sick, but enjoying myself. As I entered the aid station (by the way, the volunteers in the race were awesome!), I flash them the gel bottle that I picked up.
"Oh! The runner in front of you was looking for that! He said he dropped it somewhere on the trail. He is probably about 4 minutes in front of you!"
With a simple mile and a half to the next aid station, I decided to kick it into gear and run a good amount to see if I could catch him. I knew whoever dropped it would probably like their energy before stomping up Logan Peak. I took off at a good pace, and actually caught him relatively quickly, maybe within 10 minutes. Thankful I had picked it up, we chatted a little bit on an uphill section, and then he took off as the trail leveled out as I decided to walk and catch my breath a little.
Hitting the next aid station, I chowed down on some fruit (mainly grapes and watermelon) as my stomach was still not craving any solid food, like cookies, chips, and sandwiches. Because of this, with a big climb to come, I knew I was in trouble. I did have some GUs, some Clif Shot Blox, and some fruit in my pocket to assist me with the out and back section up Logan Peak, but I knew I was in for a good climb. As I left the aid station, I joked with the aid station folks "I'll see you in 15 minutes!" The climb ahead was a 6 mile out and back, marching up to the radio tower at the peak at 9710 feet elevation.
This section was fun, and also very tough. About 80% of the course from here was covered in several feet of snow leftover from the record-breaking winter Utah enjoyed. The runners in the lead were on their way back down, which was fun watching them play fox and hound, chasing each other down the snow. What a performance! The climb up was a tough one, getting steeper and steeper, but finally, after a good hour and a slow 3 miles, the tower was only several hundred yards away.
I wish I had pictures from this point in the race. You could see forever when you hit the top. Rather than being in an airplane or in a car, I had never been at this high elevation before. I definitely felt dizzy walking up the last 1/4 mile of the peak. The trail was a dirt road underneath the snow, so there was plenty of room to hike up the slope without worrying of falling off the side, but man it was steep on each side! I got up to the top and walked around the tower to take the views in from all directions. Just awesome! The following video isn't mine, but it's the view that we all witnessed from the top:
There were 3 reasons why I decided to push on:
- I have never DNFed from a race and wasn't about ready to start today
- I am considering running a hundred miler by the end of the season, and if I couldn't push through this, that would have a poor affect on my confidence
- I kept coming back to Karl Meltzer's AT speed attempt coming up in a few months – if he is able to average 45+ miles a day for 47 days straight, surely I can push through one bad day of 28 miles right? It's all about the ups and downs in a race of this nature, and I was just in a rut.
I pushed on with very little energy towards the next aid station, which was quoted to be 5.5 to 6 miles away. Man it felt like an eternity! There was a good amount of downhills in this section, and I tried to run as much as I could without collapsing 🙂 It was starting to warm up, and there was about 3 miles of this section that were completely unshaded. It was a death march to say the least. The trail however, was unbelievably beautiful. The views into the canyons, the views back up towards Logan Peak, the valley down below, I could go on and on. The views helped with the hike towards the next aid station. Just one foot in front of the other right?
Finally after a long 1:35, I hit the next aid station, completely zombified. I was so happy to see people with food, and even more happy to see a chair. I sat down immediately. I know you aren't supposed to sit down in a chair in an ultra as chairs usually mean the end of the race, but I was in a good position depending on how you look at it as it was impossible to drop of at this point. The aid station folks had hiked to this section and there was no transportation down the mountain without hiking out.
I have volunteered at about 10 aid stations in the past, and I felt bad for the volunteers putting up with me. They were very helpful, retrieving food requests and asking if I needed anything. I felt like I was a crab. I was thinking to myself, "man, talk about a crash and burn victim at mile 24". Usually when I run into the last aid station, I have the finish line in my sight, thinking about how many people I can pass before I hit the tape. All I was thinking about here was trying not to completely burn out.
Despite the last four miles being downhill, I don't think I could have made it without taking in any sugar. I was fed shot blocks, some coke, and a full bottle of gatorade, just enough to get me off the mountain. I probably spent 10-15 minutes at that last aid station, "regaining conscientiousness". Finally, I got off my butt and made a move towards the trail. Thanking the volunteers, I was off towards the finish.
The next section towards the finish was actually great. Like some folks said, it was tough not to run this section as it was just constant downhill. I probably put in 9 minute miles down the canyon, and after a quick stop at a cooler for a drink at the trail head, I hit the finish line in 7h15m and change. I was told I came in 26th place but I was just happy to finish, and for the first time in the race, feeling pretty good.
I learned a lot from the race. I learned what to eat before the race, what not to eat, and never to underestimate a race. Being my first ultra out west, I am not all that disappointed with the finish as I can hopefully take away some aspects of racing out here and apply it to future mountain ultras. I was comparing this race a lot to my last 50K that I had run in January, and was hoping to have results similar to that race and finish in the top 15%. I put together an elevation comparison chart to the two races, and realized maybe comparing these two races was flawed thinking:
Probably not the best way to compare a mountain course to a "hilly course" and it's probably not fair to compare the two courses, but I thought matching one elevation chart to the next tells a good story. Finally, with the Speedgoat 50K coming up in exactly a month, I know how to train better. I have been training pretty hard in comparison to how I used to back in Atlanta, but if I want to do well, I will really have to put in some quality miles. I am not talking increase the mileage necessarily, but put in a lot of miles with climbs and elevation change and run at higher elevation. Thankfully I have The Canyons in my backyard, which will help me in the next months training.
Because of my nausea yesterday, the Logan Peak Trail Run was more like a hike to me. With that being said, I am still tired, but my legs aren't sore. Usually after running a hard ultra, I am knocked out for a good 5 days, but I feel good enough to go for a run right now. Maybe I will do just that.
Thanks for reading!
Pictures of the event can be found here thanks to Greg Norrander: http://norrandertrailshots.blogspot.com/
Logan Peak Trail Run results Runners M/F Age Finish Time Overall Place Jonathan Allen M 29 4:51:30 1 (new course record by 1:25) Brain Beckstead M 26 4:53:38 2 leland barker M 50 4:53:52 3 Wade McFarland M 52 4:57:35 4 Jon Wheelwright M 28 5:37:05 5 Drew Michener M 28 5:39:02 6 Sarah Evans F 35 5:42:25 7 (1st female) ryan brueggman M 32 5:47:15 8 Jami Smith F 31 5:49:52 9 (2nd female) Brandon Haddick M 43 5:52:41 10 Jamie Williams F 38 6:04:44 11 (3rd female) Jim Skaggs M 49 6:12:34 12 Jen Clancy F 29 6:15:00 13 (4th female) Davy Crockett M 6:25:57 14 Mark Ellison M 43 6:29:53 15 Aric manning M 36 6:30:10 16 Dave Evans M 31 6:30:14 17 Matt Lloyd M 38 6:33:00 18 Daniel Bray M 49 6:41:19 19 Jared Storrs M 33 6:45:00 20 Jill Bohney F 43 6:48:33 21 (5th female) Terry Williams M 51 6:49:05 22 Cody Blackett M 34 6:49:05 23 Steve Cracroft M 29 6:49:44 24 Bill Emmett M 56 7:07:07 24 Brita moe F 31 7:10:34 26 (6th female) Greg Goodson M 24 7:15:19 27 Larry Mangum M 54 7:29:31 28 Jake Stephens M 26 7:57:06 29 james mcgregor M 65 7:59:03 30 (7th female) Caroline LuckettF 41 8:11:00 31 Tony DeArcos M 55 8:32:00 32 Dave Isom M 43 8:36:55 33 Lisa McMillan F 45 8:38:32 34 (8th female) Celeste Collman F 54 8:43:03 35 (9th female) Marc Collman M 51 8:44:33 36 Bruce Burnham M 9:05:30 37 paul cracroft M 52 4:26:45 1st syncline loop joseph macavintaM 33 7:57:53 2nd syncline loop phillip maestas M 33 7:58:43 3rd syncline loop


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" Brand: Aunt Bessie / Type: Chips "
Chips are a teatime favourite in my house, and while I usually go for skinny chips, I couldn't help but be allured by the mouth watering picture on the front of Aunt Bessie's Home Style Chips bag, and so it found its place in my shopping trolley.
The chips come packaged in a plastic 'bag'. As the chips are chunky, the bag is also chunky, so make sure you have plenty of room in your freezer before purchase. Again, bearing in mind that these are chunky chips, it takes some trial and error to get to a point where the chips are fully cooked on both the inside and the outside. I put a bowl of frozen chips in the microwave for about five minutes, this ensures that the inside gets heated up nicely, as the outside gets soft and soggy, I then put them in the oven, making sure to separate each chip, do be careful when doing this as they will be hot. I then turn the heat up to just below 230 degrees c, for around 12 minutes. This helps the inside to continue cooking, whilst also making sure the outer layer gets nice and crispy. Once the 10 minute mark is hit, turn off the oven, and leave the chips in there for a couple more minutes.
I put some salt and ground black pepper on the cooked chips, a little ketchup on the side, and they are ready to be eaten. Simply put, the chips taste great...when cooked well. The closest chip product I can compare them to, are the chips sold by Superfish, the fish and chip shop which seems to be cropping up all over the place. So, again, when cooked right they can taste quite 'professional'.
I have tried deep-frying the chips as well, and tend to come up with similar results to baking, except a lot quicker, and a lot oilier, so I go for the healthier baking only method as it tastes pretty much the same.
The chips smell like...chips...potato...nothing extra, unless you cook them oil, then they get the added smell of oily chips. The chips are very filling. I am a small person and find myself full up after eating around 5 or 6 chips, at times they can be addictive, and will keep eating beyond my stomach's capacity. The chips also make me very thirsty, so I always have my 1 litre bottle of cold water next to me whilst eating the chips.
These are the only chips I buy nowadays. I rate these chips 5 stars.
Oven chips are always a problem for me because most brands that I buy are so hard to cook because they either come out half uncooked or half overcooked but never just right. Well that is until I tried Aunt Bessie over chips.
Aunt Bessie chips are quite thick and probably about the same size as chip shop chips which makes them all that more fulling when eating them. Thick oven chips are usually a problem but with Aunt Bessie ones I just put them in the oven for about 20 minutes and they come out perfectly. For thick oven chips it's a decent time for them to be cooked in about 20 minutes because what I find with thicker chips they take a long time sometimes 30-40 minutes. When Cooked Aunt Bessie oven chips have a soft skin layer and then inside it soft potato also. The main thing I like about these is that they are not crispy as I'm not really a fan of crispy/crunchy chips. These are soft and nice like chip sop chips although when overdone they do taste crispy/crunchy. I'm not really a sauce person so when I eat these I usually just put a bit of salt on them and then they a good to eat.
When it comes to portions I usually only have about 15 chips with whatever else I eat weather it's a burger or fish etc. Simply because they are quite massive. When cooked the chips come out golden coloured and smell like fresh potatoes.
One thing that I don't really like about these chips is that if left for more than say half an hour before eating they tend to get rather soggy just like when you go chip shop and don't eat you chips straight away. So if I'm honest it's best to eat them near enough straight after cooked. This is never really a problem for me because I usually eat them straight away because they are half of what I call emergency meals.
Aunt Bessie oven chips are available to buy in all supermarkets from about £1 - £1.30 the price varies and the lower price of £1 is usually only when they are on offer. One bag is worth the price to be fair because it lasts me about 2 weeks and I eat oven chips about 2-3 times a week.
The quality of the chips is the main thing that draws me to buy them every time instead of changing brand. They cook very well every time and they are very consistent. In each bag I buy the chips are always roughly similar sizes and I never get an odd bunch that just taste abit off. Usually when I have brought oven chips in the past they tend to have either burnt, green, skin or dark bits on the chips and have to leave them in the bag because I like my chips clean cut so it seems like I never eat a full bag. With Aunt Bessie this is never the case because 95% of the time almost all the bag is full of clean cut chips.
Overall very nice chips and would definitely recommend.
Like every self respecting northerner, I love nothing more than a hearty portion of chips every now and then, preferably soft and dripping with vinegar! Of course, the best place to get a good chip experience is your local chippy (and it has to be a chinese or english takeaway, fried chicken and kebab type places just don't measure up on chip quality!) but sadly in these health conscious times its harder and harder to justify eating such a greasy, fatty and unhealthy treat. Like lots of people I have turned to oven chips to get my fix!
Aunt Bessie's Homestyle Chips are big, chunky chips, no attempts at American style french fries for me! They come frozen in a 1kg bag for £2 from Tesco, which isn't bad value actually. Supermarket own brand oven chips might be cheaper, but as these are an occasional treat for me and I prefer Aunt Bessie's I don't mind paying a tiny bit extra. The bag is pretty big so if you're on your own they'll last a good while in the freezer, if you have a big family maybe not so much but there are enough in the big to at least get a good portion out for a fair few people, unlike some smaller bags that wouldn't feed a family of 4 with big appetites!
The chips take about 20-30 minutes in the oven, I like to leave them in a little bit longer than the instructions suggest as it seems to take a while for the chips to cook thoroughly all the way through and there's nothing worse than undercooked potato. I quite like them crispier on the outside and softer on the inside so it works out fine for me. The batter on the outside of the Homestyle Chips crisps up very nicely without getting burnt on the edges as long as you keep your eye on them, they don't go floppy or disintegrate when you pour far more vinegar than is sensible on them!
Unfortunately, while oven chips are a healthier alternative to chippy chips, or a deep fat frier, they're still not exactly a diet food, and they aren't exactly the most nutritious, so probably best to have them as a treat every now and then or to accompany something with a bit more value. 100g has 196 calories and 8g of fat, which isn't terrible at all, but the 27g of carbs might out off the Atkins enthusiast!
So all in all, I'd still generally prefer to pop to a good quality chippy, but these are a more than adequate substitute and the best frozen oven chips I've tried so far, I have half a bag in my freezer at the moment and when that's gone I'll probably get another bag!
==Aunt Bessies Homestyle Oven Chips==
As a household we don't really eat too many chips as I much perfer a bit of mash potato or some real home made roast spuds. However we do still buy chips from time to time and more often or not I tend to buy which ever pack of chips is on offer.
This week at Morrison's these Aunt Bessies Homestyle Chips were on offer for £1 for a 1 kilogram bag. This is a slight saving although I don't think they were more than £2 when not on speical offer. I do like a lot of the things from Aunt Besies range (especially her Yorkshire puddings that you have to cook from frozen mix) so these seemed like the best option to buy.
The style of packaging is pretty much what you would expect when buying an aunt Bessie product int he fact that the colouring of the plastic bag in which the chips are held is blue and has the picture of some old lady on there (presumably Aunt Bessie although I am sure she does not really exsist!)
The chips cook from frozen in an oven preheated at 230 degress and take around 20 to 25 minutes depending on whether you have a fan assisted over or not. We do have a fan assisted one and the chips were done in just under 20minutes (we were in a rush and took them out as soon as they looked edible!).
The chips are descibed as having been cut from the finest selction of potatoes and before cooking I noticed that all the chips actually seemed to be of a rather even size and none of them had any of those little black eyes from the potatoes. After cooking they did look really lovely and golden in colour and the smell coming from them was especially tempting too.
however it did appear that the chips seemed to have far more grease coming from them than my usualy choice of skin on chip from McCain but i guess this is why they tasted to nice!!!! The chips really were a oy to eat and made me think we should eat chips far mroe at home! They were nice and chunky and had a good amount of the fluffy soft potato filling whichi really enjoy. The outer skin of the chipd was beautifully crunchy and gave a lovely texture difference between outer and inner parts.
i really thought these chips were the tasties we have had in a long time and I would probably buy them again if I saw them on special offer. As with most chips they aren't very health concious and I expect becuase of how much grease was in the oven tray that these are even worse than most. 100 grams of cooked Aunt Bessies chips is 196 calories and 4.4 grams of saturated fat so to be honest I probably won't be choosing to eat chips more than we do otherwise i would have to spend the rest of my life on the cross trainer!
All in all though a really tasty chip that was cheap in price and one that i would have again (but not too often becuase of the greasy fatness of them!)
I think a score of 5 out of 5 stars for taste and price is fair for this chip and recomended as an occasional treat!
Many thanks for taking the time to read.
I do hope that this has been of some help/interest to you.
Aunt Bessies is a household name in oven baked food, mostly known for her Yorkshire Puddings (which are awesome by the way) but it seems recently there is actually quite a large range of products from the Aunt Bessies range.
One of these new items is Aunt Bessie's Homestyle Chips. These are nice, thick oven chips with a slightly crispy coating which you buy frozen and then cook in the oven (hence oven chips lol). They take around 20 - 25 minutes in the oven, and when cooked, are just lovely.
They are nice and fluffy in the middle, with a nice crispy coating and they taste beautiful. A more perfect chip could not be found I think.
These chips come in a blue bag, with Aunt Bessie depicted on it, and the Aunt Bessies logo, as well as a picture of a bowl of cooked chips, which actually look just like the Aunt Bessies chips once cooked. You can buy these in most supermarkets for anything between £1 - £2 a bag, but the best place I find to buy them is in Iceland where they are usually £1, being the cheapest place I have found to buy them. The back of the pack has nutritional information and some information about the Aunt Bessies company itself.
If you are a chip lover, then these chips really are for you, they are the most perfect oven chip I have ever had, and I can not find any fault with them. Totally recommended with a 5 out of 5.
When I was younger, there was no such thing as oven chips. If we ever wanted chips either I'd have to pop along with 17p to our local chippy, or my mum would fry ours in a pan of hot oil.
Nowadays times have moved on. Okay we still have our local chippy (now £1.20) but now very few people fry their chips in oil. These days us health conscious Brits tend to use oven chips. There are a number of manufacturers of these golden beauties, but my favourite has got to be Aunt Bessies.
I normally buy my Aunt Bessie oven chips when they are on offer. The offer price is usually a £1. However you can expect to pay upto about £1.70, with the average being about £1.35.
This is for a 1kg bag.
The chips straight from the bag (before you splash vinegar, sauce etc. on them) have around 130kcal per 100g and only 5.6g of fat, which I think is quite healthy. The bag does our family two sittings, although to do add a lot of veg etc to our plate. The crispy oven chips are cut from real potatoes and cooked in a light batter. You are meant to leave them in the oven, on a baking tray, for about 25 minutes or so. I often find myself leaving them in the oven a lot longer, to get them piping hot. I guess that is because I have too many in the baking tray at one time, so be warned.
The larger chips come out really golden brown and tasty, but there are a lot of very smaller chips (to make up the weight I guess) and they just burn to a frazzle. The other chips are quite crispy.
Potato (90%),
Vegetable Oil,
Batter (Wheat Flour, Modified Potato Starch, Modified Tapioca Starch, Rice Flour, Salt, Skimmed Milk Powder, Dextrose, Colours (Curcumin, Capsanthin)),
Contains: Wheat, Gluten, Milk, Made from Real Potatoes, Free from Colours, Preservatives or Flavours
I enjoy these chips but I really do think they should remove the small ones, before bagging. They must realise that these are going to waste, if they don't realise - they should do. The chips don't taste half as nice as my Mums chips or the Chippies, but they are a lot more healthy. As for recommendation. Yes I would recommend them. They are a healthy alternative to other greasy chips but are not as tasty. You really do need to add extras to the chips, and whether this removes all the health benefits I don't really know. 3 dooyoo stars.
I'm quite a fan of Aunt Bessie's products having tried the roast potatoes, stuffing balls & yorkshire puddings so when I saw Iceland had the chips on offer for £1 I thought I was going to be in for a treat. Alas this wasn't to be & I have to say I was very disappointed in these oven bake chips.
They come as shown in the picture & the bag I purchased was 1kg which looked great value. It tells me on the front of the smart pack that they contain no artificial colours or flavourings & are described as 'crispy oven chips cut from real potatoes, cooked in a light batter sauce'.
When I opened the bag & put a serving onto the tray I was surprised to see how different they were in size. With the risk of sounding like Goldilocks I found some were way too fat, others just right & some were tiny - I'd expect that from lesser-known or own brands but not from Aunt Bessie!
I cooked them for the recommended 20 -25 minutes & of course, due the variance in size, some weren't cooked thoroughly & the smaller ones were hard, burnt & inedible.
Although they looked a lovely golden brown the taste disappointed me as they didn't seem to have much falvour & I found I had to add more salt & vinegar than I would normally use. I also found them quite difficult to digest & when I did they seemed to 'stick' in my stomach as they were rather dry.
Out of interest I looked on the pack to see how much fat was actually in these & was pleased to see it's only 7.8g per 100g serving & I reckon I'd consumed around 190 calories in my portion so they are healthier than some oven chips.
I'll finish the pack I've opened but next time I cook them I'll throw away all the small bits first & have my salt, vinegar & probably sauce too at the ready or serve with a casserole/ gravy.
In conclusion I'd have to say I probably wouldn't buy these again as I've tasted better oven chips which have only cost slightly more & feel that, on this occasion, Aunt Bessie has really let me down.
I often buy oven chips but don't tend to stick to the same brands. This week I bought Aunt Bessie's Homestyle chips. They are lush!!
You will find them in the freezer departement of you supermarket and other good shops that sell frozen foods. They caome in a blue pack with a picture of 'Aunt Bessie' on the front. I'm sure they do make different types of chips, so make sure you choose the ones with 'Homestyle Chips' written on them. I bought th 1kg bag for £1.32
They are made from real potatoes and are cooked in a light batter. They are free from artificial colours and flavours. When cooked in the oven the chips become quite crispy and have a nice colour. I tend to cook them on the oven's top temperature for crispyness.
100g oven baked contains 191kcals and 4.4g of saturated fat.
They are easy to cook, put one layer in an oven proof dish (straight from the freezer) and place dish in a pre-heated oven on gas mark 8 (9 for me!), 230 celsius, 450 farnheight. Turn chips half way through cooking ang put back in the oven. Cooking time 25 mins. I tend to leave them in a little longer. It is recommended that you cook them from frozen, but if they defrost for some reason they tell you not to re-freeze, but to cook within 24 hours.
I don't cook chips very often but when I do I much prefer to fry them and use 'real' potatoes that need to be peeled. I know this isn't the healthiest way but I really believe you can't beat the taste of 'proper, home made, chips'. My husband will peel the potatoes and cut them quite thickly, so that they don't absorb so much of the vegetable fat that we cook them in. Lovely!
Occasionally we will have oven chips. Although these are a healthy alternative to fired chips I don't find them nearly as good but, as an occasional labour saving product I think it's worth having a pack of frozen oven chips in one's freezer. I use these if we have been out for most of the day and are feeling weary so,really can't be bothered with peeling potatoes and frying them.
I have tried many brands of oven chips including stores own brands. Most I don't like. These, Aunt Bessie's, on the other hand, are good and definitely, in my opinion, one of the best range of oven chips. I would say Aunt Bessie's products are generally of a high standard and because of this are often pricier than most brands. That said, I often find offers on this brand. Iceland is generally the best place to buy these products, I believe, in terms of price.
Aunt Bessie's Homestyle Chips are found in the frozen foods compartment of supermarkets. They are easy to spot being in a blue bag with a picture of some crispy looking fries on the front and a picture supposedly of Aunt Bessy! They are chips, and I quote, 'cut from real potatoes and cooked in a light batter.
They can be cooked in a conventional or fan assisted oven but are not suitable for cooking in the microwave. For best results you need a hot oven, (Gas mark 8/230o C/ 450o F) and cook for around 20-25 minutes. I turn these frequently so they cook evenly and don't stick to the baking tray.
Potato (90%), Vegetable Oil, Batter (contains: Wheat flour; Modified Potato starch; Modified Tapioca Starch; Rice Flour: Salt; Skimmed Milk Powder; dextrose; Colours: Curcumin, Capsanthin).
These poatatoes are suitable for vegetarians.
* This product contains: Wheat, Gluten, Milk.
I enjoy these cooked with the usual foods that go with chips i.e. sausages, beefburgers (Quorn or soya in my case) and chicken style Quorn products. Of course, a dollop or two of tomato sauce doesn't go amiss!
As I have said, I don't consider these to be anything close to the taste and texture of home made chips, BUT as a brand of frozen oven chips, I believe they score highly. Thus the four star rating.
We often have Chips in our house. Probably every night for me, and not so much for the wife. I'm sure she would have them every night, but she's always lecturing me that they aren't that good for you. I know this!
You get these in the freezer section next to the other Chips and Potato products. These come in a 1kg bag and cost around £1.40. Pretty average priced.
The bag is alright. It is a deep blue colour and has a nice picture of a big pile of Chips on the front. The Chips look thick enough and crisp too. Would they turn out like that? Pictures are usually deceiving.
Since we have some of the bag still in the freezer i've just had a nosy at the important stuff. Per 100g of these cooked in the Oven they have 191 calories and 7.8g of fat.
You just cook these in the oven for about 25 minutes and they came out crisp on the outside with a nice medium golden brown colour and the inside was fluffy.
The Chips were nice and chunky. The odd skinnier one and some a little bit shorter than the others, but most of them were a good thickness and made a nice plateful of Chips.
I would have these again. They tasted good, weren't greasy or soggy and the price was alright.
Auny Bessie's wins again.
I wanted burger and chips recently and these are what we had in the freezer, apparently they cost one pound from Morrisons but I have never seen them before although I love chips, yummy!
Made by Aunt Bessie's these 'Homestyle Chips' come in a 1 kg plastic bag with a smiling cook on the front of the big packaging...
Advertised as: 'Crispy oven chips cut form real potatoes, cooked in a light batter' these are really good for frozen chips! :)
There are no artificial flavours or colours and these are suitable for vegetarians too.
The chips are chucky cut and are covered in a light batter to make them crispy which really works...
Calories are 191 for 199 gram cooked and need to be cooked on gas 8 for 20-25 minutes until golden brown. The instructions say to turn once during cooking and you can't microwave these, and they are to be baked straight from frozen .
The fat content is 7.8 g per 100g but there is only 1 g of sugar.
These homestyle chips are really crunchy on the outside and fluffy and light in the middle. I think the batter really works and reminds me of Aunt Bessie's roast potatoes.
The chips are greasy at all and they are really tasty and good to eat and go really well with ketchup as well.
I wouldn't say they tasted like home made chips at all but that's probably because of the crispy coating but it's still lovely...
Five stars for a great product I think these are awesome!
Wow nice big fat chips for only £1. These chips are nice fat ones, when done in the oven they have a gorgoeous crispy taste. The chips are not full of air like most chips that go crispy quite quickly. Instead they are full of nice fluffy potato.
These chips are them kind that make a nice chip butty, of those big juicy chips that go great with a steak. They come very close to being like home cooked proper chips.
They took 25 minutes to cook, which is exactly what it says on the cooking instructions.
Although they are only £1 you dont get many chips in a bag. Unlike mcCains oven fries. I would say that the bag will do four people before they are all gone. But for us that is ok because there is only the two of us and so it does us for two meals each. However its not so good for families with kids.
They are also more in calories than McCains chunky chips so watch out weight watchers!


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The refreshed iPod Touch with new earpods is introduced during Apple Inc.'s iPhone media event in San Francisco, California September 12, 2012. REUTERS/Beck Diefenbach
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Retirement Planning for Business OwnersBusiness owners and executives have a unique opportunity to increase their contributions to a retirement program beyond regular RSPs. In addition to enhancing tax-efficient retirement savings for executives, these programs allow for increased tax deductions to the corporation.
We can help you explore whether a Retirement Compensation Agreement (RCA) or an Individual Pension Plan (IPP) may be right for your company.
Securing your Family's Future
Following the advice of a trusted advisor is shown to be a significant factor in building wealth and achieving investment success. Our team can provide sound advice and a Personal Wealth Management Strategy™ to guide & assist you & your family at any stage of life.


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PLEASANTON, Calif. — Safeway is calling on its associates and customers to take simple steps toward a better life.
The company has launched the "Heart of Safeway Pledge" as a personal call-to-action to take simple, everyday steps – such as using energy-conserving light bulbs, taking a 15-minute walk three times a week or eating healthier foods – that benefit pledge-takers and their communities.
The first 25,000 participants to make a personal pledge will be rewarded with a store coupon for $1 off fresh produce. For each pledge, The Safeway Foundation will donate $1 to benefit Feeding America and Food Banks Canada, contributing up to $25,000 to hunger relief.
"Imagine if every employee and shopper took the pledge – the net effect would be far greater than anything we could accomplish on our own," said Larree Renda, Safeway EVP and chair of The Safeway Foundation. "As a neighborhood store, we're already a part of people's daily lives, and our corporate social responsibility commitments are truly the 'Heart of Safeway.' We see the pledge and coupon as our opportunity to inspire people to take actions and make purchases that directly benefit them and add up to a greater good."
The "Heart of Safeway Pledge" is located on the company's new CSR website www.safeway.com/csr. Those wanting to make a difference should simply log on to create a custom pledge or choose from suggested options. All participants who make their "Heart of Safeway Pledge" from Oct. 2 through Oct. 31, 2012, will also be entered for a chance to win one of fifty $100 Safeway Gift Cards.
Safeway calls on employees, customers to take pledge for a better life
PLEASANTON, Calif. — Safeway is calling on its associates and customers to take simple steps toward a better life.


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You are here: Kidspot Activity Corner Kids online Tic tac toe squares
Tic tac toe squares
Tic tac toe is a classic game played by young and old. With this online version, kids have to answer math equations before they get to place their X. Another range of learning games as well as fun for the kids!
Number of players:
What you need:
- computer and internet access
Practice math and play this old favourite at the same time.
Select a category then answer math problems to make your move in tic tac toe.
The goal is to get three X's in a row (horizontal, vertical, or diagonal) before the computer gets three O's in a row.
Good luck!
Visit the Website now to get started.
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- Craft ideas for 2-3 year olds


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(UPDATED COVERAGE, March 6) ORLANDO, Fla. — Florida's favorable weather likely helped the Southeast Produce Council's Southern Exposure draw its largest crowd.
With the exception of some cool weather during the inaugural Tom Page Golf Classic, the 1,773 attendees — including more than 380 retail and foodservice buyers — enjoyed spring-like weather at the Feb. 27-March 1 show.
Last year, 1,625 participated.
"We have 900-plus people in the room now. That's a long way from when we started in Lakeland," show chairman Bobby Creel, director of business development for Raleigh, N.C.-based L&M Cos., said at a March 1 luncheon.
"This is the best show up and down the East Coast," said Dominic Viglione, a produce buyer with BJ's Wholesale Club, Westborough, Mass.
Houston-based Sysco Corp. brought 15 buying executives to walk the trade show floor, visit suppliers and attend company meetings.
"Who doesn't want to come to Orlando, especially during this winter," said Rich Dachman, Sysco's vice president of produce. "I didn't have to ask anyone twice."
The March 1 expo included a record 268 exhibitors.
To accommodate the additional booth space, the council opened a smaller tent pavilion.
Some exhibitors reported slower than expected traffic during the show's opening hours, especially in the new pavilion.
"Some didn't know we were over here but we will deal with it," said Dan Arnold, sales manager of Noble World Wide, the sales division of Winter Haven-based Wm. G. Roe & Sons Inc., said March 1.
Andy Brown, vice president of marketing for Fellsmere-based B&W Quality Growers Inc., said he was able to visit many customers at the booth in the new pavilion.
"There was a concern in the beginning, but it may have worked out for the better," he said. "They put some major players here and mixed it up to where this area wasn't all new people."
Peter Leifermann, director of sales and fruit procurement for Homestead-based Brooks Tropicals LLC, said the regional show format encourages effective customer interaction.
"I have spoken with people that I know haven't been here in years past," he said. "The traffic continues to be top-notch and this show format is brilliant."
During his March 1 keynote speech, Bill Cowher, former Pittsburgh Steelers coach and CBS Sports NFL analyst, commended the industry for working to fight obesity.
"What you do in growing and servicing people with fruits and vegetables is amazing," he said. "You can give yourselves a pat on the back for helping people eat more healthily. You're like the offensive linemen of our economy. We couldn't do what we do without you."
Feb. 28 sessions covered how suppliers can make the most from customer meetings and how digital is affecting produce shopping trends.
"For my suppliers, it's quality first and I need you to deliver," said Teri Miller, produce category manager for Food Lion LLC, Salisbury, N.C., said in one session. " ... It's not about what you can do to get into my warehouse but what we're going to do to sell more produce."
John Avola, founder and managing partner of Memphis, Tenn.-based Idea Garden Marketing, discussed new consumer habits and how up to 80% of Gen-Y and 75% of Gen-X members use mobile devices for shopping-related activities.
"Consumers don't shop in a linear fashion anymore," Avola said. "All digital consumers are hyperconnected and are always connected. They want to go beyond just purchasing that product. They want to be known, want to be recognized and given the information they need at that time."


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I came here from Dharma Wheel after I saw an essay I quoted from posted here.
My experience with Buddhism is almost exclusively from the Mahayana perspective and I am hoping to get some alternate opinions in regards to certain questions that I have about the Dhamma.
Please forgive any ignorance on my part and excuse the fact that my questions may seem foolish or basic. Also understand that I don't ask rhetorical questions and am pretty strict in regards to rules of logic. For example, my latest pet peeve is attempting to define things negatively(which is impossible).
Thank you,


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O's place 2B Roberts on paternity leave list; RHP Johnson reinstated from DL
The Orioles today announced that they have placed 2B BRIAN ROBERTS on the paternity leave list and reinstated RHP STEVE JOHNSON from the 15-day disabled list.
Roberts, 35, is batting .245/.283/.357 in 30 games for the Orioles this season.
Johnson, 25, is 1-1 with an 8.49 ERA (11.2IP, 11ER) in five games (one start) for the Orioles this season. He had been on the DL since June 6 with a left oblique strain.


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Jonathan M. Miller
Professor of Law
B.A., cum laude, Economics, 1982, J.D., 1985, and Jervey Fellow, 1985-87, Columbia University; Fulbright Scholar, 1987 and 1997, Argentina; Member, New York State and District of Columbia Bars
Phone: (213) 738-6784
Office: BW331
An internationally recognized scholar on Latin American legal institutions, Jonathan Miller began his affiliation with Argentina in earnest as a Fulbright Scholar and Jervey Fellow from Columbia's Parker School of Comparative and International Law, and later worked there through a grant from the J. Roderick McArthur Foundation. Under the auspices of these programs, Professor Miller taught courses in constitutional law and civil liberties, in Spanish, as a faculty member at the University of Buenos Aires. He also worked at the Argentine Supreme Court conducting a study of the political role of that Court which would later serve as the basis for some of his books and articles.
"The beauty of studying foreign law is what it teaches you about your own system."
Returning to the United States in 1988, Professor Miller became associated with the Washington, D.C., firm of Arent, Fox, Kintner, Plotkin & Kahn where he focused on commercial litigation on behalf of foreign clients. During that time, his pro bono activities included representing victims of human rights violations by the 1976-83 Argentine military government before the Inter-American Commission on Human Rights.
In 1991, Professor Miller joined the Southwestern faculty where he serves as a faculty advisor to the Southwestern Journal of International Law and was instrumental in establishing the law school's Summer Law Program in Argentina and academic exchange programs with law schools in South America. He also directs Southwestern's USAID-funded Partnership for Advocacy Training, a partnership with México's Instituto Technológico y de Estudios Superiores de Monterrey - Monterrey Campus, to provide training to help México in its transition from an inquisitorial system with written criminal proceedings to an adversarial, oral, criminal trial process. "The beauty of studying foreign law is what it teaches you about your own system," he says.
In 1997, Professor Miller received a second Fulbright Teaching and Research Fellowship to teach in Argentina at the University of Torcuato Di Tella and the University of Buenos Aires. He has served as a consultant for Lexis/Nexis on establishing online legal research systems in Argentina and Chile. He is the author or co-author of a number of casebooks on Argentine constitutional law and civil liberties law, and a series of articles that examine the history and function of the Argentine Supreme Court. Professor Miller served as chair of the Latin America and Caribbean Law Committee of the American Bar Association Section of International Law and Practice. In 2008, he was decorated as an "Oficial de la Orden de Mayo" by the government of Argentina by Presidential Decree, for his work on behalf of Victor Saldaño, an Argentine citizen on Death Row in Texas.
Books and Chapters
CONSTITUCIÓN, PODER POLITICO Y DERECHOS HERMANOS: GARANTIAS CONSTITUCIONALES EN EL PROCESO PENAL (with M. Gelli, S. Cayuso and H. Gullco; LA LEY, West/Thomson, August 2002)
CONSTITUCION Y DERECHOS HUMANOS, 2 vols. (with M. Gelli and S. Cayuso; Buenos Aires: Editorial Astrea, 1991)
CONSTITUCIÓN Y PODER POLITICO, 2 vols. (with M. Gelli and S. Cayuso; Buenos Aires: Editorial Astrea, 1987)
Transplants, Legal Exports As in ENCYCLOPEDIA OF LAW & SOCIETY: AMERICAN AND GLOBAL PERSPECTIVES (D. Clark, ed.; Sage Publications, 2007)
Inter-American Law in INTERNATIONAL LEGAL DEVELOPMENTS IN REVIEW (2003), reprinted in 38 INTERNATIONAL LAWYER 665 (with M. Beaumont; 2004)
Soluciones Imperfectas En Una Democracia Imperfecta in EL CASO BUSSI (EL VOTO POPULAR Y LAS VIOLACIONS A LOS DERECHOS HUMANOS) (Argentine Congress, 2001)
Prefacio in JERARQUIA CONSTITUCIONAL DE LOS TRATADOS INTERNACIONALES (Editorial Astrea, Buenos Aires, 1996)
The Latin American Reformer's Stake in U.S. Human Rights Policy in TRANSITIONS TO DEMOCRACY IN LATIN AMERICA: THE ROLE OF THE JUDICIARY (Westview Press, 1993)
The Influence of Human Rights and Basic Rights in Private Law in the United States, 62 AMERICAN JOURNAL OF COMPARATIVE LAW. Supp. 133-149 (2014)
Echoes from the South: Argentina's Early Legislative Debates on U.S.- Style Judicial Review, 48 WILLAMETTE LAW REVIEW 473 (2012)
Inter-American Law, in INTERNATIONAL LEGAL DEVELOPMENTS IN REVIEW 2003, 38 INTERNATIONAL LAWYER 665 (co-editor with M. Beaumont; 2004)
A Typology of Legal Transplants: Using Sociology, Legal History and Argentine Examples to Explain the Transplant Process, 51 THE AMERICAN JOURNAL OF COMPARATIVE LAW 839 (Fall 2003)
Evaluating the Argentine Supreme Court Under Presidents Alfonsin and Menem (1983-1999), 7 SOUTHWESTERN JOURNAL OF LAW AND TRADE IN THE AMERICAS 369 (2001)
Litigating Human Rights, CALIFORNIA LAWYER 69 (with L. Helfer; February 2000)
The Constitutional Authority of a Foreign Talisman: A Study of U.S. Practice as Authority in 19th Century Argentina and the Argentine Elite's Leap of Faith, 46 THE AMERICAN UNIVERSITY LAW REVIEW 1483 (1997)
Courts and the Creation of a 'Spirit of Moderation': Judicial Protection of Revolutionaries in Argentina, 1823-1929, 20 HASTINGS INTERNATIONAL AND COMPARATIVE LAW JOURNAL 231 (1997)
Judicial Review and Constitutional Stability: A Sociology of the U.S. Model and Its Collapse in Argentina, 21 HASTINGS INTERNATIONAL AND COMPARATIVE LAW JOURNAL 77 (1997)
El método de casos y la educación legal en la Argentina," 48 LECCIONES Y ENSAYOS 339 (Buenos Aires, 1987); reprinted in 1 SABER ABIERTO 99 (Buenos Aires, 1988); revised and printed as "El método de casos y la educación jurídica en América Latina, Revista de Ciencias Jurídicas (San Salvador, 1992)
Control de constitucionalidad: El poder político del poder judicial y sus límites en una democracia, 120 EL DERECHO 919 (1987)
Responsabilidad del fabricante en la Argentina desde la perspectiva del derecho comparado, 111 REVISTA DEL DERECHO COMERCIAL Y DE LAS OBLIGACIONES 347 (1986)
Products Liability in Argentina, 33 THE AMERICAN JOURNAL OF COMPARATIVE LAW 611 (1985)
Missing the boat to Argentina, CHRISTIAN SCIENCE MONITOR 11 (May 2003)
Now Who's the Scofflaw?, LEGAL TIMES 62 (February 2003); reprinted as No Cuesta Cumplir, LA OPINION 7A (March 2003)
U.N. Should Rule Post- War lraq, SAN DIEGO UNION-TRIBUNE B9 (March 2003)
Even America Must Respect the World Court, SAN DIEGO UNION-TRIBUNE B7 (February 2003)
'Tough on Crime' May Backfire, LOS ANGELES TIMES M5 (November, 2002)
Argentine Crisis Won't End Until Corruption Does, LOS ANGELES TIMES B11 (January 2002); reprinted in the BUENOS AIRES HERALD
International Law May Halt the Bombing, LOS ANGELES TIMES B7 (May 1999); reprinted in NEWSDAY, THE RECORD (Bergen County, New Jersey and other U.S. and foreign newspapers)
Ignoring Political Influences, LEGAL TIMES 51 (August 1995)
A Missed Opportunity, CHRISTIAN SCIENCE MONITOR 18 (April 1995)
Rationality vs. Charisma - An Historical Explanation of the Early Success and Recent Failure of the Argentine Supreme Court, 1863-1998, a dissertation that was accepted and successfully defended and is being revised for publication as a book (April 1996)
Selected Achievements
Chair, Latin American and Caribbean Law Committee, ABA Section of International Law and Practice (2004-2005; Co-Chair 2003-2004; Vice-Chair, 2001-2003)Oficial de la Orden de Mayo by the government of Argentina by Presidential Decree, for his work on behalf of Victor Saldaño, an Argentine citizen on Death Row in Texas


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Darbee Darblet Quick Start Guide - Darbee Darblet unboxing
The quick start guide for the Darbee Darblet DVP 5000
Check out our full Darbee Darblet review!
You can pick up the Darbee Darblet on Amazon.
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Sprout, sprout, I love you so
More than you will ever know.
Remembered for what happens after
Subject of jokes, fun and laughter.
Better than broccoli, nicer than roasties
You make my heart feel warm and toasty.
Make Christmas Day go off with a bang
A succulent sprout with a tasty tang.
Overcooked, you don't taste great
Better tender, on my plate.
My emerald hero, my champion true
Everything I do, I do it for you.
Popped beside the turkey and stuffing
you taste delightful (I'm not bluffing).
Eat you hot or munch you cold
You're fab both ways, truth be told.
I'll melt some butter on your glistening brow
I can't wait to eat you, I'll tell you now.
You taste great with a smattering of berries
Or flambéed with a splash of sherry.
All I want for Christmas is you
This sprouty kind of love is true.
Above all that and all the rest
I love the way I toot the best.
Ode to a Sprout, White Stuff Christmas 2013
Psst, our website has had a sprouty Christmas make-over! Find out what's happening here.


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The North Texas chapter of the Majestics is a true underdog story. They started off in August of 2009 with only four members and "a car and a half" as many used to say. Even though the chapter was small, their hearts were big. They were completely committed to the lowrider culture and as much, they wanted high standards for their chapter. This meant that members had to be willing to travel and when they said "willing to travel" they meant it. This determined chapter is the only one that has taken cars to both coasts and countless cities in between, such as Los Angeles, Las Vegas, Tampa, Detroit, Kansas City, and many more. This sense of commitment proved to be a winning recipe for them, especially when the time came for them to throw their own first event.
The club came up with the idea a little over a year ago after winning the chapter of the year award. Not only did the plaque give them the confidence to pull off a successful event, they had finally gotten membership numbers that allowed them to tackle such a large-scale event. Prior to this first attempt, none of the club's members had any experience in organizing and hosting an event. Undaunted, they refused to be intimidated by the process and moved full-steam ahead toward their goal. "The only thing we knew is that we wanted it to be big," says Dirty of the Majestics. Their first step was to lock in the location. "We always wanted to get Lewisville Lake Park," explains Dirty. "We didn't have a plan B if it didn't work out." The show was meant to be, as the city of Lewisville was fully supportive of their efforts. Not only that, the city was able to provide hotel discounts for everyone coming in from out of state and even promoted the show through an electronic billboard! Sure enough, cars started rolling in on Friday from New Jersey, Florida, Chicago, Kansas City, Detroit, Atlanta, Colorado, and many other locations.
The only stress on the day of the event came in the form of a thunderstorm, but even Mother Nature wouldn't let this event fail, as the rains disappeared quickly and the sun came out. There was a huge line to enter the park but once everyone was in, they pulled out their barbeque grills and started grilling. With so many out-of-towners coming in, this was the biggest event that this area had ever seen, and next year promises to be even bigger and better. Those of you who have never been to Texas need to mark next year's show on your calendar as it is well worth the trip!
The North Texas chapter of the Majestics is grateful for everyone who came out, as well as for the full support of the city of Lewisville, their sponsors Torres Empire, Bobby Gentry's Muffler, Sparkletts, Carlos' Polishing & Plating, Ojeda's Mexican Food and J&L Rodwerks. See you next year!


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Chicken and stock:
2 large chickens (about 3 1/2 pounds each), cut into parts
2 small heads garlic, scored around the middle
2 small white onions, roughly sliced
6 fresh mint sprigs
Sea salt
4 ounces pound chilhuacles negros or guajillos
2 ounces Mexican pasilla chiles
2 ounces chiles mulatos
1/2 pound (about 1 large) tomatoes, broiled
1 cup water
3 whole cloves
3 whole allspice
6 fresh thyme sprigs, leaves only
6 fresh marjoram sprigs, leaves only
1 tablespoon Mexican oregano
3/4 cup melted lard or safflower oil, divided
1/4 cup sesame seeds
1/4 cup shelled peanuts
10 unskinned almonds
1/4 cup raisins
1 small onion, thickly sliced
12 small garlic cloves, peeled
1 very thick 3-inch cinnamon stick, slivered
1 ripe plantain, skinned and cut into thick slices
2 crisp-fried corn tortillas
3 thick slices dried French bread
2-ounce tablet Mexican drinking chocolate
Sea salt
4 cups chicken broth
1. Put the chicken into a large saucepan with the garlic, onions, and mint. Add water to cover and salt to taste. Bring to a simmer, cover pan, and cook until tender, about 35 minutes. Strain, reserving broth.
2. Remove stems from dried chiles. Slit them open, and remove seeds and veins, reserving seeds. Toast the chiles in a heavy-bottomed skillet for about 50 seconds on each side; if you're using guajillos, toast them until they are almost charred, about 2 minutes. Rinse chiles in cold water, cover with hot water, and leave to soak for about 30 minutes.
3. Put reserved chile seeds into a dry frying pan and toast over fairly high heat, shaking them occasionally so they brown evenly. Then raise the heat and char until black. Cover with cold water; let soak for 5 minutes.
4. Strain the chile seeds and transfer to a blender jar. Add broiled tomatoes, unpeeled, along with the water, cloves, allspice, thyme, marjoram and oregano.
5. Heat some of the lard in a small frying pan. Fry sesame seeds for a few seconds, until deep golden. Strain, putting the fat back into the pan and seeds into the blender jar. Blend as smooth as possible.
6. Fry the rest of the ingredients, except the chiles and chocolate, one by one, strain and add to blender jar, blending after each addition and adding water or chicken broth, as necessary, to release the blades.
7. In a large, heavy-bottomed pot, heat 1/4 cup lard. Add the mixture from the blender. Fry over medium heat, stirring and scraping the bottom from time to time, for about 15 minutes.
8. Meanwhile, put a few of the chiles and about 2 cups of their soaking water in the blender jar; blend until smooth. Add more chiles and blend again, repeating until all the chiles have been pureed. Add them to the mixture in the big pot, along with the chocolate; cook for 5 minutes more.
9. Add 4 cups reserved chicken broth; cook 35 minutes more. Add more broth if necessary; the mole should just coat the back of a wooden spoon.
Note: You can use the mole in a variety of ways. Add the chicken and salt to taste; cook 10 minutes longer and serve. Or use the mole for enchiladas or as major flavoring ingredient in Loretta Keller's Mexican-inspired clam chowder. Or freeze the mole in 1 cup containers for later use.
— Emeril Lagasse, FoodNetwork.com


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A TEENAGER has denied claims she made up a story about having been raped to get out of trouble at school.
A court heard the 15-year-old girl told teachers and police that she had been attacked by Imran Khan, 36, in an upstairs bedroom at a house in Chester Street, Blackburn, after she and her friend, 14, got into a Honda Civic driven by another man, Zhaid Mohmmed, 45, late at night in the town centre.
Charles Kayne, defending, asked the girl, who appeared via video link, if she made up the allegation and told her teacher because she was 'frightened' she would get into trouble for refusing to go to her form class.
The girl, who cannot be named for legal reasons, said: "Why would I use that as an excuse of getting out of trouble?
"I told her because it was wrong and it was destroying my mind."
The barrister put it to the alleged victim that she had convinced herself 'through shame or fear' that the act of consensual sexual intercourse was rape.
The girl said: "How many times? I did not consent to sex with that man."
Prosecuting, Robert Golinski asked the girl about what frame of mind she was in when she told the teacher what Khan, of Tenby Close, had allegedly done to her.
She replied: "I did not know what to think, what to do."
Khan then took to the stand to deny the allegations. He told the jury the girls had said they were 16 and 17 and that he and Mohmmed would have 'kicked them out' of the car had they known or suspected they were younger.
The defendant denied ever telling them to duck their heads so that the police could not see them.
Khan denies rape and two counts of detaining a child without lawful authority. Mohmmed, of Boardman Street, Bolton, also denies two charges of sexual activity with a female under 16 and two of detaining a child without authority.


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Oakley is back with an all-new pack of Frogskins for this Fall 2012 season, and it looks like they are making their way to retailers now. The latest pack, the Summit Series, each feature a very vivid and colorful look that is subdued a bit thanks to a matte finish. Each pair comes with matching lenses, too.
The Summit Series Frogskins are now hitting Oakley retailers such as Feature.


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Members of Alpha Kappa Alpha Sorority's local chapter, Sigma Rho, celebrated the Martin Luther King Jr. holiday by serving breakfast to needy men and women at the Pomona Christian Center.
The sorority members, students at Cal Poly Pomona, Cal State Fullerton and the University of La Verne, served breakfast to 95 men and women Jan. 21 at the church in southern Pomona as part of their MLK Day of Service activities, according to a statement from the sorority.
Food for the breakfast was provided by the sorority and Webb Family Enterprises, the statement said.
Sorority members also participated in an American Supper organized Jan. 20 at Primm AME Church in Pomona, the statement said.
Suppers were organized around the country and are fashioned after those civil rights leader Martin Luther King Jr. held, the statement said.
At the height of the Civil Rights Movement the suppers provided a time during which participants could discuss the challenges their communities faced along with possible ways of overcoming them, the statement said.
Sunday's Supper provided a forum to bring people together for discussions of contemporary challenges such as homelessness, poverty, the economy, racism, politics and other topics.
Aside from the discussion the Supper also served to unify community members, the statement said.
The combination of the Suppers and the MLK Day of Services activities drew participants from different walks of life.
"We hope that the two days working in King's memory will yield a model that will keep us united and proactive long after the events are over. This would be the ultimate tribute to his mission and message" Alpha Kappa Alpha International President Carolyn House Stewart said in the statement.


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Please Login with Your PHG Employer Account
Hello! You must login using the email address and password you signed up with to continue. You only need to login once per session, so you will not be prompted again during your visit.
Lost your password? Enter your username or email address which belongs to your account into the box below, and a new password will be created and emailed to the email address that belongs to the account. Please be aware that you will receive a new password. If you would like to reset the password to something you prefer (i.e. something that is easier to remember), then you can use "Update Employer Account" (in the menu to the left) once you login.
Don't have an employer account? To apply for an employer login account, please click here for the Employer Registration Form.


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I love Buddhism and it all makes sense to me, including the fifth precept.
But I don't want to go to school for very long and I want a job that I can enjoy.
Bartending sounds fun, and if I were one, I wouldn't drink unless I was to try new combinations of drinks that I would throw together.
And I really enjoy talking to people and engaging in a little bit of conversation about their lives, because although the average person doesn't care, I'm an attentive listener no matter what they're talking about and I'd love to help out any way I can.
Not much schooling, fun job, if you work on Sunday, you can still watch the football game.
That's at a sports bar, but I would also consider doing both straight and gay clubs.
I kind of want to be a social worker kinda without the years of schooling.


text:
Marketing Information
Really Cool Keyboard
Medical GradeThe Really Cool is a Medical Grade, water-resistant disinfectable keyboard with tactile feedback keys.
Diverse Applications
The sealed and rigid surface is ideal for medical, industrial, marine and education use, as well as other applications where moisture, cleaning, and durability are a consideration.
Because the Really Cool is also quieter than "standard" keyboards, they are great for applications where noise generated from "key-clicks" is a problem.
General Information
|Product Type
|Manufacturer Part Number
|Manufacturer Website Address
|Man & Machine, Inc
|Product Name
|Really Cool Premium Full Size Waterproof Disinfectable Keyboard
|Product Line
|Really Cool
|Brand Name
|Man & Machine
|Keyboard/Keypad Connectivity Technology
|Keyswitch Technology
|Industrial Silicon Rubber
|Keyboard/Keypad Host Interface
Physical Characteristics
|Weight (Approximate)
|771.1 g
|Keyboard/Keypad Height
|15.24 mm
|Keyboard/Keypad Width
|381 mm
|Keyboard/Keypad Depth
|139.70 mm
|Device Supported
|Country of Origin
|United States
|Green Compliant
|Green Compliance Certificate/Authority
|Limited Warranty
This product is shipped only within Canada and Warranty valid for Canada only.
Computer Valley makes every effort to provide accurate specifications, descriptions, images and price on all products that are found on www.computervalley.ca
However for complete and updated descriptions, compatibilities, specifications and actual photo we recommend our clients to consult with manufacturer's websites or simply call us for proper clarifications. Computer Valley is not responsible and will not accept returns for items purchased that are not compatible with your system. Please ensure that you have verified compatibility and actual photo with your system by visiting the manufacturer's web site prior to purchase or give us a call to make sure what you are purchasing.
For more information, visit our Shipping and Return policy.
Computer Valley wants to provide you with the best and fastest possible service. We try to ship in stock orders placed before 2:00pm EST the same day. For in stock orders placed after 2:00pm EST they are usually shipped the next business day. However there are always exceptions. Please contact us prior to placing your order if you need your purchase by a certain date.
We ship by UPS, FEDEX, USPS, CANADA POST , PUROLATOR and LOOMIS from the nearest locations possible based on stock in hand.
Please note: Computer Valley reserves the rights to accept and cancel any order at anytime due to pricing error or any other reason. An email will be sent as a confirmation of the order status.
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Ku Phra Chao Meng Rai
Wat Phra Sing
Wat Phra Sing is located near the townhall used to house a major Buddha statue, the Phra Buddha Sihing which is now enshrined in Chiang Mai. A special feature is the Lanna-style Ubosot and the wooden door panels carved by Chiang Rai contemporary craftsmen.
Wat Rong Khun
Wat Rong Khun is also known as the White Temple. Whereas most temples visited by tourists have a history going back many centuries, this magnificent place of worship was built only recently. It is the realization of a dream for Thailands noted artist, Mr Chalermchai Kositpipat, who designed and is supervising the construction of this beautiful white temple and its many statues of figures based on religious beliefs.


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Transmissometer: measures concentration with lasers
I'm starting a company that makes campfire scented cologne, and to solve a problem in my production process, I built a transmissometer. Here is the video Aaron Kowalski and I made with Element 14's support:
Transmissometer from Pumping Station: One on Vimeo.
Here are more details on the device, including photos, schematics, and source code.
Thanks to everyone who helped out with the build and filming!
Tags: Arduino, arduino electronics, chemistry, cologne, electronics, laser, led, Open Source, transmissometry, Video