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Moderators: Timko, Fritz, Solty, Booter, Blake_T, Frank Delicious
Jeronimo wrote:Yeah, the wrong address here is going to be the smoking gun. This cop is doomed.
My money is on "reported more". It's the same as with almost all other crimes.sunspot wrote:Can I kill a police dog if I feel threaten? Will I get arrested if I kill the officer's canine? Protect and serve, that's what my dog does too.
I don't know if it is because if we live in a world where information is literally at our fingertips, but I wonder if police brutality has increased or just being reported more.
Anode|ION|JOKERi|MD2|FD|TD|PD|LEGENDaParks wrote:If the posts on this forum are any indication, the PD is like a Teebird with sunshine coming out of its butthole so hard that it flies faster.
Frank Delicious wrote:Every groove is a unique snowflake of suck.
Jesse B 707 wrote:God......I fucking hate the police....
JHern wrote:I know there are a few good cops out there. I've known a couple of them.
Ryen91 wrote:I am pretty sure I am more intelligent then you think and have allot more knowledge then your post might suggest.
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Everyone Hates J.C. Penney, but I Like It
J.C. Penney's (JCP) stock has run off the road. It is down more than 57% from Feb. 9, this year's high, through Friday. You can hear the murmurs getting louder.
Will vendors stop supplying Penney or charge onerous terms to keep its deliveries coming? Will the company's layoffs -- thousands of in-store employees and hundreds at the home office -- result in slower service? If so, will that further crimp customer traffic, which is already disappointing?...398 more words left in this article. To read them, just click below and try Real Money FREE for 14 days.
There's no substitute for a trading floor to get great ideas, so Jim Cramer created a better one at Real Money and blogs there exclusively. We then added legendary hedge fund manager, Doug Kass, with his exclusive Daily Diary and best investing ideas. Staffed with more than 4 dozen investing pros, money managers, journalists and analysts, Real Money Pro gives you a flood of opinions, analysis and actionable trading advice found nowhere else, and allows you to interact directly with each expert.
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subset: commoncrawl


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The Indiana Pacers are at a turning point both on the court, where they have slowly been transforming into a perennial Eastern Conference powerhouse, and in the front office, where Donnie Walsh and Kevin Pritchard have replaced Larry Bird and David Morway as team president and GM, respectively.
Despite those changes in leadership, the Pacers are still focused on a pretty clear long-term vision.
Donnie Walsh made it very clear that our goal was to keep the starters together and add to our bench, Pritchard told HOOPSWORLD in Las Vegas. [Last seasons finish] was the fifth-best record in the league. We took Miami pretty far in the playoffs and I think won more games than anybody against Miami.
With that huge step in the right directionit was Indianas first playoff series win since 2005Pritchard and Walsh felt motivated to be aggressive in free agency, both with maintaining their own players and signing some new guys to help them move forward even more in 2012-2013.
All that started by matching a four-year, $58.4 million offer sheet that All-Star center Roy Hibbert signed originally agreed to with the Portland Trail Blazers at the start of free agency. Those are max dollars, which not everyone is certain Hibbert deserves, but Pritchard had an easy defense for keeping Hibbert aboard and making the trade that sent out Darren Collison and Dahntay Jones for backup center Ian Mahinmi.
We really felt like length helps in the playoffs. Youve got to have some size, some bulk, so bringing Roy back was our first priority, Pritchard said.
With Ian, we get a guy who can play the five and four, hes 611, and hes 27 so hes still improving. And everybody says hes a great worker, so we feel lucky to get him.
The Pacers didnt only add big men; this offseasons major moves also included the addition of point guard D.J. Augustin and swingman Gerald Green, both of whom came at very reasonable prices considering their talent.
According to Pritchard, Augustin will probably play a very different kind of a game with the Pacers than hes used to, which was a big selling point in getting him to Indianapolis.
In Charlotte, he was so looked upon to score, but with us he can be a facilitator, or be in a pick-and-roll and find players, but he doesnt have to go in to score to help us, Pritchard said. His role will change, but he really embraced that when we talked to him.
Green, meanwhile, had a standout season in New Jersey last year after spending some time in Moscow. He averaged 12.9 points in 31 games for the Nets, but that combined with a great interview convinced the Pacers brass to give him a long-term shot in Indiana.
We met with him for a couple of days, Pritchard said. Kids mature. Its just a part of the business. Hes really come a long way, but what I like is that hes really hungry. Hes ready to get after it, and we feel like we get a good signing in him. Hell help our bench because he can really score and is super talented. He hasnt put it all together yet, but we hope he can for us.
This could be a year in which the Pacers as a team put it all together. The Central Division is ripe for the picking, especially with Derrick Rose projected to miss most or all of the season, and theres little reason to believe the Pacers couldnt end up facing the Miami HEAT again at some point in the 2013 playoffs.
In fact, if Pritchard and Walshs free agency moves this summer work out like they hope on the court, the Eastern Conference could come down to those two teams for years to come. For now, though, they just want to grow their young talent and play as well as they can.
Coach Vogel wants to keep this team together and see them grow, Pritchard said. Well look for deals and be opportunistic, but its not like we have to do something right now.
Its never done, he added, but its time to sit back and evaluate where we are.
So where are they? In a pretty good place, it seems. They had to spend some money to get there, and more money will get spent down the road as other young guys gear up for extensions in coming years. But for now, the immediate future looks bright as the tide continues to turn in the right direction.


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So I finally shot some video and gathered the nerves to post them here for critique. It definitely was an eye opener to watch these, and I can tell right now that I have a lot to work on. A few things that stick out right away are 1) not pulling close to my body 2) my legwork looks off/not enough hips and 3) probably not enough weight forward. I never realized that I'm hold the disc with my off hand either, but I don't think that is affecting my throw. I really appreciate any advice you can give me. Thanks in advance!
Video 1
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Sometimes the best Christmas presents arrive late.
My tardy surprise this year was the discovery of a website called FacesofLawsuitAbuse.org, which made my holidays a little brighter with this list of the 10 Most Ridiculous Lawsuits of 2012:
- Intoxicated Florida driver pleads guilty to manslaughter, then sues victim he killed.
- Michigan woman files $5 million suit to get back the gas in the tank of her repossessed car.
- A 13-year-old Little Leaguer is sued by a spectator who got struck by a baseball.
- A maximum-security inmate who went to jail with five teeth sues prison for dental problems.
- Anheuser-Busch is sued after a long-neck bottle is used as weapon in bar fight.
- A National Football League fan sues the Dallas Cowboys over hot bench.
- A California restaurant owner is sued over disabilities-act violations in a parking lot he doesn't own.
- A Colorado man wins $7 million over an illness he says was caused by inhaling microwave popcorn fumes.
- A $1.7 billion suit claims Santa Monica, Calif., wireless parking meters cause health problems.
- Parents sue a school after their son was kicked out of an honors class for cheating.
There's a sobering purpose behind this list. The site is the brainchild of the U.S. Chamber Institute for Legal Reform (ILR), which uses any tool at its disposal -- including trenchant humor -- to prevent economic and human damage from what it calls "lawsuit abuse."
That term is a far less forgiving one than its predecessor, "frivolous lawsuits," which seemed to trivialize the damage that our increasingly litigious society exacts on all of us. According to the ILR, the cost of lawsuits in this country, when measured as a percentage of gross domestic product, is more than double that of any other industrialized nation.
Translation? "We sue too much," says Lisa Rickard, ILR president.
The growing cost of abusive litigation factors heavily into the premiums we pay on our homeowners insurance and auto insurance policies and the products and services we buy from small businesses. Questionable lawsuits wreck lives, reward gold-diggers and tax our court system.
To try to correct this course, FacesofLawsuitAbuse.org provides a platform for victims of lawsuit abuse to tell their stories via video. Most of these first-person stories might air once if at all on a local TV broadcast and disappear forever. ILR hopes its accumulation of victim videos will have an impact greater than the occasional segment on the nightly news.
To keep the clicks coming, FacesofLawsuitAbuse.org hosts an interactive poll where you can vote for the most ridiculous lawsuit of the month.
Log on for the laughs, stay for the outrage. It's going to take public awareness and engagement to prompt action on lawsuit abuse.
(Thanks to "Terms + Conditions" blogger Claire Wilkinson at the Insurance Information Institute for tipping me to this important site.)
Follow me on Twitter: @omnisaurus
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Like Kryptonite hidden from Superman until it was too late, a similar foe hides from dairy producers only to strike when little can be done to stop it.
This dairy assailant is Cryptosporidium parvum (C. parvum), a parasitic protozoan and primary cause of scours. With four other common causes of scours, many producers often skip testing sick calves and try to manage the symptoms.
Multiple research studies have shown that up to 92 percent of calves younger than four months test positive for C. parvum and are shedding the C. parvum organism, with or without clinical signs of disease. It is found in all calf-housing systems and in all regions.
C. parvum is transmitted through ingestion of oocysts, or protozoan eggs. Hutches, water and feed supplies can be carriers of C. parvum oocysts, allowing the disease to spread within herds.
Researchers have tried to find cures for C. parvum, but most treatments only focused on one stage of the disease.
"In the past, researchers focused solely on the oocyst, which is the end infectious stage of protozoans like C. parvum," says Mark Welter, president of Oragen Technologies Inc. in Des Moines, Iowa. "Oocysts are shed by the animal in their feces. So they tried using oocysts as an antigen to make vaccines, but that didn't work... C. parvum has many life cycle stages, so focusing on one stage is insufficient."
It's not just the calves that are in danger from C. parvum, it is also a threat to humans.
The Centers for Disease Control and Prevention says, "Cryptosporidium has become recognized as one of the most common causes of waterborne disease (recreational water and drinking water) in humans in the United States. The parasite is found in every region of the United States and throughout the world."
"The best defense against this disease is to prevent the oocyst," says Welter, who has been working on a vaccine for C. parvum for close to 18 years. "That's what gets into watersheds and infects humans. Since bleach and other filtration systems do not work against C. parvum, it has to be controlled at the source."
A new scientific breakthrough is poised to give producers control of this persistent parasite. Similar to the flu vaccine, Welter has developed and patented a process to generate killed C. parvum proteins in every stage of its life cycle. The killed C. parvum proteins are delivered in a liquid form that can be mixed with milk replacer and fed to calves. It allows the calf an opportunity to produce an immune response without being attacked by the parasite. Then when the parasite is present, the calf will be primed to fight it.
Soon producers will be able to prevent C. parvum induced scours, rather than just react to the symptoms. Preventing the spread of this highly infectious disease will not only help calves stay healthy and strong, but the humans around them too.
Welter has been working in the virology field for nearly 40 years. He developed the first Rotavirus vaccine for swine. To date, he has developed 12 federally licensed vaccines for swine and cattle.


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Some high school students taking advantage of hands-on programs in Metro Detroit are landing jobs before they even graduate.
The Warren Consolidated Schools' Career Prep Center offers the Building Trades program that teaches students skills that the instructor said they can use no matter what career path they choose.
"This is life long learning skills. I think everybody should really do this type of learning," said Dan Barterian, the instructor of the Building Trades program.
Garrett Zacharek attends Cousino high school and travels to the Warren Consolidated Schools' Career Prep Center in Sterling Heights for the program.
"Lets just say I had a plumbing problem or a roofing problem instead of paying somebody to do it and taking a chunk out of my wallet, I would rather just know how to do it myself and feel good about it," said Zacharek.
Students in the program can take advantage of a pair of interactive computer modules that look like video games.
The students use the simulators to learn how to use a front loader and an excavator.
"There are countless advantages to the experience the students get on the simulators," says Building Trades Instructor Dan Barterian. "They come away with the skills and experience to qualify for an entry level job operating heavy equipment or can continue to pursue schooling in building trades."
WATCH: Rhonda tries excavating simulator, gets stuck
During the first year of the Building Trades program students learn key skills like plumbing, rough carpentry, finished carpentry, electrical, plumbing, and tile work. In the second year the students build a home from the ground up.
They are currently working on a 1,750 foot home in Troy that will sell for about $200,000 when it's finished.
Barterian said the students do about 90 percent of the work to build the home.
Students in the program can also earn up to 15 credits at Macomb Community College.
Barterian has taught the program for 17 years and has several success stories including students who have started their own business or going onto construction management.
Some students are getting hired right away. He said their is a demand right now for construction jobs.
"I usually don't get calls until the end of the school year for graduating seniors but this year I've already had a couple calls that say they can't find any body," said Barterian.
For more information on how the programs available at the Warren Consolidate Schools' Career Prep Center, click here.
Copyright 2013 by ClickOnDetroit.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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The holidays wouldn't be complete without a cake or something small to nibble on. I look forward to desserts during this time of year. Something to eat with my morning coffee or a small treat to keep me going while I decorate the house. These Mini Bundt Banana Almond Poppy Seed Cakes are the perfect solution.
Mini Bundt Banana Almond Poppy Seed Cakes
- 3 cups Ultragrain Flour or Whole Wheat Pastry Flour
- 2 cups Powdered Sugar
- 3/4 cup Bob's Red Mill Almond Meal
- 2 tsp of Baking Powder
- 1/3 cup Bob's Red Mill Poppy Seeds
- 2-1/2 ripe Bananas (smashed)
- 1 cup Vegetable Oil
- 3 Eggs
- 1/2 cup Buttermilk
- 1 tsp Almond Extract
- 3/4 cup Powered Sugar (sifted)
- 2 Tbsp of Coconut Milk
- garnish with Chopped Almonds
Preheat oven to 350°F
In a large bowl add flour, powdered sugar, almond meal, baking powder, and poppy seeds.
In a small bowl add bananas (smashed), vegetable oil, eggs, buttermilk and almond extract. Mix well.
Then add wet ingredients to dry ingredients and mix with an electric mixer until well combined.
Spray a mini bundt pan with a non-stick baking spray. Then pour a heaping 1/3 cup of batter into each 2 1/2 -inch bundt mold. Bake for 18 minutes or until a toothpick comes out clean.
Cool for 5 minutes in pan then invert onto a cooling rack, and cool completely.
Now for the glaze…. whisk powered sugar and coconut milk together until creamy smooth. Drizzle over top of cakes then garnish with chopped almonds.
By: Nicole Presley of Presley's Pantry


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The Difference Between Goods and Services
This lesson printed from:
Good Morning, Earthling. I have come to your planet to learn more about what you call "communities" and how each community has people that provide goods and services. Our world does not understand what that is all about. I need you to teach me what the difference is. I will return to my planet when you have helped me to understand what they are and why they are important.
In this lesson you will distinguish between people who produce goods and people who provide services. You will also learn that what people do for others is a service and learn that goods are things made or grown.
In order to grow, a community needs many people to provide services and goods. As you begin to build your community on your planet, you need to think about what the most important things are that require you need to live everyday. You have studied our life form. If you guess that the important thing is providing goods for people so they can live and help others, you are right.
Relate jobs with the goods or services they provide by clicking here.
My little alien friend, you have learned the difference between the goods and the services that people provide to a community. You should be able to go back to your planet and begin to set up your own community. It takes a lot of people working together to make sure that a town or community is growing.
Click here or here for a fun matching game.
You can also explore this Goods and Services Web site and take the quiz in the middle of the page.
Ask your mom or dad what they do in their jobs; then decide if they provide a service or a good for the community. Report your finding to the class.
Think of an item that you have at home--an item your parents bought to help you in your everyday life. Bring the item, or a picture of it, to class; display it as an example of a good.
Make a picture collage of services that are provided to a community.
You can also explore the following Web sites:


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Hello. This seems like a nice place to hangout I have two questions:
1. I have read a sutta that says we should stop all I-making and my-making. I cannot find the exact sutta anymore. I have to wonder though, how are we supposed to get anything done if we can't use the self as a kind of tool to plan to do things in the immediate & distant future? Also, isn't it somewhat useful to have some notion of how you look, behave, smell, etc etc etc. In addition to personal qualities like "i am good at math, writing", etc..? Youd have to be really thickheaded to not see situations where selfawareness can't be useful it seems.
2. I've thought about how to do sati for 2 years now, and i finally feel like i got it nailed. First i had to wade through mountains of disinformation, including this notion of calling sati "vipassana"?? in addition to calling sati "present-moment-awareness" etc etc etc! I am tired(haven't slept tonight, yes i'm a bad Buddhist!) but this is how i do it now: i simply watch all the aspects of phenomenae arise, including my self-thought... . And all the thoughts saying this is stupid, whatever... First i suppose i get more focused & concentrated and then it's like all the phenomenae kinda "adds up" after eachother; this is when i get aware of longer & longer memory even though i am still aware of things arising in the present!! I haven't done it a lot, but have I found some secret here?? The little i have done this and already i am freer than i have ever been; and the world seem so much more beautiful!!
Am i doing it right? How do you do it? And when i ask that, i am really asking how is your experience when "meditating"? To be honest i feel like everyone could get enlightened relatively fast if they were to use this method(combined with the non-self teachings of the Buddha), which i Do believe have ample support in the suttas... But perhaps not so much in modern buddhist meditation books!


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Q. Can Coconut Oil Help You Lose Weight?
Also of Interest
- Video: Is Coconut Oil or Butter Healthier?
- How Healthy Is Canola Oil Really?
- Olive Oil Buyer's Guide
- Healthy Low Fat Recipes and Menus
- Can you zap fat with fat?
- Can honey make you healthier?
- Why the new study on high-fructose corn syrup and weight gain is flawed
More Diet Tips & Recipes
A. There is science to suggest that the tropical oil may cause a slight (temporary) boost in your metabolism.
Anytime you eat, the process of digesting food burns off about 10 percent of the calories you consume. For example, if you consume 500 calories in a meal, your body uses about 50 of those calories to transform food into the energy that fuels your body. But theoretically if you eat a 500-calorie meal and replace the fat from oils or butter with coconut oil, your metabolism will speed up and burn more like 15 percent, or 75 calories.
It comes down to the molecular structure of the oil and how the body digests it. The fatty acids in coconut oil (called medium-chain triacylglycerols, or MCT) are shorter and more water-soluble than those in other oils, such as olive or canola. "So they're more directly routed to the liver, where they're readily burned for fuel," explains Peter Jones, Ph.D., professor of food science and nutrition at the University of Manitoba in Winnipeg, Canada. Therefore, they have less opportunity to be deposited in fat stores.
But there is no scientific evidence to show that consuming coconut oil helps people lose weight. There is one recent study, however, using an MCT oil, which suggests coconut oil may work in the same way. In the study, 31 overweight men and women followed a low-calorie diet that included just over a tablespoon for women and just under two tablespoons for men each day of either an MCT oil or olive oil. After four months, the MCT-oil users lost an average of 7 pounds; the olive oil group just 3 pounds. The investigators suggested that the metabolic boost produced by the MCT oil likely played a role.
Even if coconut oil does help people lose weight, few nutrition experts recommend it, since coconut oil is loaded with saturated fat: 12 grams in 1 tablespoon versus 7 grams in a tablespoon of butter.
Bottom Line: The extra calorie burn produced by coconut oil might give you a slight edge, but only if you make room by eating less of something else. A tablespoon of any oil sets you back around 120 calories.
Download a FREE 5-Day 1,500-Calorie Meal Plan to Lose Weight!
I use coconut oil for cooking all the time! I'm maintaining about 10% body fat which is awesome. Coconut oil really helps with metabolism. Read some studies at miraclefat.com for yourself.
— Anonymous
07/20/2016 - 12:51am
…and also that it's an April 1st post
— Anonymous
06/20/2016 - 6:44pm
just started....I'll let you know!
— Anonymous
10/15/2015 - 12:00am
"...few nutrition experts recommend it, since coconut oil is loaded with saturated fat..."
Outdated information much? lol
— Anonymous
09/25/2015 - 9:41am
I eat 2 tbl. Spoons a day, I feel much thinner, I have only lost 5 lbs, in 2 months, but my skin is less dry, I also use it my hair.... Love it!!!
— Anonymous
09/24/2015 - 1:04pm
I have been drinking bulletproof coffees for about two months almost every morning. I feel like the energy boost from the caffeine lasts a little longer and the coffee tastes richer. Other than that I don't see any changes in skin, weight, outlook, etc. I eat a pretty healthy diet and exercise almost every day. I'm thinking of cutting back on the coconut oil now as I just see it, and the butter, as added calories with not much additional benefit. Just my personal experience. Don't hate.
— Anonymous
08/29/2015 - 4:05pm
Has anyone ever used Coconut Oil for Psoriasis?
— Anonymous
07/27/2015 - 9:07am
You're welcome
— Anonymous
07/09/2015 - 12:40pm
I've been using 1 tsp. coconut oil mixed in a protein shake first thing in the morning. At night time I take 4 coconut oil pills. This has been about 2 weeks now. The energy I have right now is amazing and losing weight, I have been maintaining 163 for a month after losing 40 lbs. I began to use coconut oil to see if it helps. I am on my way to weigh in now... and in the past 2 weeks I have a pound...but i truly feel great and have a lot of energy. With some things it takes more time to for the product to really help. My husband took coconut oil pills every night before he went to sleep for the longest time.. months and months.. He swore he lost weight doing so. I just don't know how much he lost but it did seem to appear to he was losing weight at that time. Proper eating and weight lifting is the best way to lose weight and get healthy. For the first time ever in my life I am lifting weight and losing weight. After 5 months my muscles are cutting in the arms, back and legs.. progress in the stomach. I push so hard my personal trainer has now accepted me as a friend and now i am in training for a body competition show next year. This is good.
— Anonymous
06/17/2015 - 6:52am
For good metabolism eat some coconut oil and some actual coconut and take a drop or two of Iosol Iodine mixed with water each day.You will feel the difference. Opelika
— Anonymous
06/02/2015 - 1:11pm


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'No one in Buffalo should start counting on a quick takeover of the moribund Sabres by prospective owners Mark Hamister and Todd Berman. They may not even be able to count on a takeover at all. That's because the bid by the Buffalo-area natives is not binding, and it comes with conditions for things such as government money and concessions that could sink it long before it reaches the National Hockey League's board of governors for approval.'
You are here: Home / SabresBeat / Questions surround Buffalo takeover


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Here are my first few dyes. Thanks again for all the info here. Totally addicted. Oh and I lost the lion head on the right after playing my first round with it and scoring a -3. No name on it so someone inherited a sweet xcaliber.
Moderators: Timko, Fritz, Solty, Booter, Blake_T, Frank Delicious
ChUcK wrote:You think you could post your technique for photographing champ plastic dyes? I mean, those are obviously really nice to begin with, but the pic method you have makes them look out of this world.
Thatdirtykid wrote:The arrogant bastard dye is sweet. (really they all are) Nice work!
BennettUA wrote:Well done man, I like the sizing of the dyes too. Great stuff, especially to start. I imagine you're using a plotter? If so, which? If not, I bow to your gift.
Frank Delicious wrote:Man I really like that girl one. Is that also an Xcal?
Users browsing this forum: No registered users and 1 guest


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Related stories: Ontario triple homicide suspect pleads not guilty | Arrest made in Ontario triple homicide | Triple homicide discovered in Ontario neighborhood
ONTARIO – Police officers have arrested a second man in connection to Monday morning's triple homicide in the 1000 block of South Magnolia Avenue.
Michael Andre Hall, 23, of Upland was arrested without incident at about 9:30 a.m. Friday at his home in the 1000 block of West Springfield Street.
Hall, who was booked into West Valley Detention Center in Rancho Cucamonga, has been accused of three counts of murder in the botched home-invasion robbery.
Steven Carter of Upland, who was arrested Tuesday, was arraigned Wednesday in West Valley Superior Court Wednesday in connection to the deaths.
Gang enhancements were added to the three charges of murder of which Carter is accused.
"Both of the suspects arrested are believed to be active gang members," police Sgt. David McBride said.
No details about Hall's involvement in the incident were released by police officers on Friday.
Brandon Perez was killed in his house on Magnolia when three men burst into it shortly after midnight.
Police said Perez and two of the invaders were killed in the ensuing gunbattle.
Police officers responded at 6:15 a.m. Monday to the Ontario home after receiving a report that an unconscious man – later identified as Aaron Philip Andrews, 25, of Upland – was in a driveway with a gunshot wound.
Police officers found Perez and Albert Lamar Thomas, 25, of Ontario inside the house.
Detectives said they still believe that Perez was specifically targeted by the suspects and the motive for the botched robbery was drug and/or weapon related.
Hall had a previous conviction for possession of marijuana over an ounce in December 2007.
Reach Doug via email, or call him at 909-386-3925, or find him on Twitter @crimeshutterbug


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Trashy roadway frustrates driver: Who's supposed to clean it up?
BAKERSFIELD, Calif. (KBAK/KBFX) Mattresses, bags of trash and other litter line a stretch of Cottonwood Road from about White Lane to Panama Lane.
A frustrated driver said she called both Bakersfield and Kern County officials but couldn't get a straight answer on who should clean it up. It turns out the area is a patchwork of city and county jurisdiction, and one of several departments might respond.
On Monday, Eyewitness News found some of the worst problems just south of Pacheco Road. In this area, the city is responsible for areas west of Cottonwood, but it's county jurisdiction on the east side.
Eyewitness News called county code compliance, county roads, and county waste management. Chuck Lackey is head of County Engineering and Survey Services, and code compliance is under his department.
"It's very difficult for people sometimes," Lackey said. "They don't know who to call and it's confusing." Adding to that confusion, the responsibility also depends on how far the trash is from the road.
In county areas, Lackey says they sort out which department needs to respond. If it's a distance off the road and on private property, then it's code compliance. The job falls to county roads, if the mess is right next to the road on what's called the "right of way."
"County roads routinely goes out and they clean up the right of way," Lackey explains. "A lot of times we'll coordinate with the waste management department and look at bigger areas where we have illegal dumping problems."
And, it turns out this area of Cottonwood is one of those problem spots. Under the coordination of County Waste Management, special inmate crews did a clean up of this section just last November. According to waste management, the crews filled two, big "roll off" bins with things like couches, mattresses and trash.
"We face it quite a bit," Waste Management Director Doug Landon said. "There's definitely some hot spots in the metropolitan Bakersfield area that take a lot of our time."
The county officials say they work with the City of Bakersfield, and refer problems to them when it's in city jurisdiction.
Then comes the question of which department handles a situation. The county officials say private property owners also have to help. "As a property-owner, you have to take some responsibility," Lackey said. "And we ask that they secure the property, or put up some 'no dumping signs.'"
Landon said code compliance can investigate, and even call for fines or other types of enforcement if a property owner isn't doing enough to deal with illegal dumping.
In county areas, if citizens want to report problems Lackey recommends calling the roads department at 862-8820. He said the information will be sent to their code compliance office, if necessary.
In Bakersfield, Code Enforcement officer Wanda Neal says the best number to call is 326-3712.
But, that still leaves the question of trash ending up dumped in the first place. Lackey and Landon say law enforcement has been making extra efforts in some areas to crack down on people tossing things along the road, or letting trash blow out of a truck or car.
"There's just no excuse to see this much of this type of dumping in these areas," Landon said. And Lackey agrees it makes no sense.
"They can dispose of it for free at the county landfill or proper place," Lackey said. "But, they'll dump it on somebody else's property, and somebody else would have to clean it up."
As for the trouble spot along Cottonwood Road between White Lane and Panama, both officials said that can probably be cleaned up in a couple weeks.


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Zack Greinke hasn't thrown a pitch in Dodger Stadium, but it appears the 29-year-old has already blown away everybody he has faced.
"I wrote back a memo to (Dodgers chairman) Mark (Walter) after the meeting," team president Stan Kasten said. "My two-word conclusion: `Beyond impressive.' "
Kasten said that Greinke, whose six-year, $147 million contract became official Monday, talked about the science of baseball when he met with team executives and manager Don Mattingly a couple weeks ago.
He talked about the Dodgers' recent draft picks. He described how he would pitch to every hitter in the Dodgers lineup. Greinke talked about basketball, too - he's a diehard Orlando Magic fan - which impressed Kasten, a longtime executive with the Atlanta Hawks.
"The fact that he knew our drafts, and he was hoping (first-round draft pick Corey) Seager would drop to his team, what player knows that?" Kasten asked.
Said general manager Ned Colletti: "It was probably the best free-agent meeting I've had in decades of doing this."
It was a rare meeting: A player and no agent on one side, and the top brass of his prospective new employer on the other. Greinke's straightforward approach and sharp acumen helped make him the highest-paid right-handed pitcher in history.
So did his resume: A 70-43 record over the past five seasons; a combined 3.39ERA for the Kansas City Royals, Milwaukee Brewers and Angels; pinpoint control. His 3.515-to-1 career strikeout-to-walk ratio is eighth among active pitchers.
As the best starting pitcher in a relatively thin free-agent class, Greinke figured to have his choice of suitors. The Dodgers were in constant contact with Greinke's agent, Casey Close, after the season ended. So were the Angels and Texas Rangers.
Greinke said he was leaning toward Texas at one point before talks heated up last weekend, but money was the factor that put the Dodgers over the top - as it has so often since Guggenheim Baseball Management purchased the team in April.
"That's what it gets to at the end," Greinke said.
There were other factors, too.
"There was a list of 10 things that were important to me," Greinke added. "The Dodgers had all of them. The only one that's different is I live in Florida."
One factor was who the Dodgers were drafting and developing. Greinke's contract includes an out clause after three years and he seems unafraid to exercise it, should the Dodgers' record-setting $225 million experiment - that's where the 2013 payroll stands, before including money owed Manny Ramirez or MLB's competitive balance tax - go awry.
Another was how comfortable Greinke and his wife, Emily, felt in Los Angeles. Apparently they liked it fine. Anaheim, he said, was "completely different" as a city.
Another was the ballpark. Who knows how much fair and foul territory any pitcher will enjoy once the Dodger Stadium renovations are complete, but if it's true to form, the park will suit Greinke's repertoire well.
"I prefer to pitch in a park that allows me to be a flyball kind of a pitcher," he said, "because that's my natural ability."
Another was the lineup. Greinke said he's figured out how to retire all but two hitters on the Dodgers' current roster. He said he felt the Dodgers lineup was "as deep as any other team's."


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When you book your luxury accommodation break why not truely relax and enjoy this day spa experience all to yourself. Combining Sothys Paris skincare expertise with Crystal Creek Meadows handcrafted aromatherapy treatments, you will be able to recharge whilst staying in your private 4.5 star cottage retreat. Your divinely restful holiday experience includes:
Crystal Creek Meadows offers you Sothys' exclusive Eau Thermale Spa Range. These professional spa treatments have been devised by "Thermes de Spa" - Belgium - using their pure thermal water, rich in minerals and Sothys' world renowned research to offer a beautifully seductive Sothys Ampoule Infusion Facial in both aroma and texture. While Crystal Creek Meadows uses only 100% natural essential oils and premium base products like sweet almond oil and Epsom Salts its treatments that will indulge your senses, rejuvenate body and mind ,and restore your sense of well being.
This Luxury Pampering Day Spa Package makes a perfect addition to your holiday to beautiful Kangaroo Valley. While you are day spa indulging your partner can enjoy the magnificent golf course just ten minutes away, try a spot of fishing in the Kangaroo River, borrow the mountian bikes, take a country stroll or relax and enjoy the movie library. Just ask Sophie to make recommendations or take care of reservations for you.
[1] https://www.crystalcreekmeadows.com.au/image/day-spa-retreat-photos/sothys-paris-crystal-creek-meadows-spa-retreat-kangaroo-valley-nsw
[2] https://www.crystalcreekmeadows.com.au/image/day-spa-retreat-photos/spa-bath-aromatherapy-treatments-crystal-creek-meadows-kangaroo-valley-
[3] https://www.crystalcreekmeadows.com.au/services/day-spa-pampering/luxury-day-spa-and-retreat-overview
[4] https://www.crystalcreekmeadows.com.au/accommodation-packages/romantic-couples-getaway-packages/romantic-escape-accommodation-packages
[5] https://www.crystalcreekmeadows.com.au/kangaroo-valley-tourism/adventure-activities/kangaroo-valley-golf-course
[6] https://www.crystalcreekmeadows.com.au/accommodation-packages/small-group-accommodation-packages/gorgeous-golf-getaway-accommodation-packag


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ziggy wrote:Lustig can be done in 1 hour.. I have finished the course in 30 minutes with a light jog and the blesssing of many many wonderful disc golfers to let me pass them.
you never know what can happen there. i remember one time me and my buddy came up there to play a cpl rounds. the 1st round took about 40min and the second round took about a hr and half. the chuckers have a tendency to just explode on to that course at certain times of the day. still a very fun course.


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[Page 274]
Died on June 12, 1974 of a cardiac arrest after a long illness
Yosef zl was a member of the Ha'chalutz Haklali in the city. After training he made Aliyah to Eretz-Israel and started a family. He was employed by the Haifa municipality.
Yosef Shamoshkowitz zl
Was born in Nesvizh. He and his brother Refael were orphaned in early childhood. He studied at Talmud Torah. Then he joined the Freedom youth movement. He received a Social-Zionist education. He went for training at Kibbutz Shachariah [The Dawn] in Vilnah. He immigrated in the 1930's and joined kibutz Ramat Rachel. After years of membership in the kibutz he moved with his family to Holon, where he was employed in the building industry. He was killed in a car accident.
Was born in 1908 in Nesvizh. The son of Fridel and Yoel Rozovsky, studied in the Cheder and later in the Russian High School. Was among the first to join Ha'chalutz Ha'klali. In 1930 he immigrated to Chile and started a family. He was active in the Jewish community in Chile and in the Zionist movement.
Was born in 1913 in Nesvizh and received traditional Jewish education. Studied in a Cheder, in Tarbut school and the Polish high school. He was a member of the Gordonia movement and in it he was mostly active. He was a humble and pleasant man and drew respect from everyone.
He arrived in Israel in 1935 as a student in the University. He was member of the Haganah and joined the Notrim Brigade. He served in the IDF during the war of independence. The rest of his years he was employed by the ministry of Justice in the Jerusalem.
Gavriel Katz zl prepared during his life two articles for the book on Nesvizh describing the town, its natural beauty, its streets and alleys.
Written by Avraham Brazine.
Zalman Shifres
Zalman Shifres, the son of R' Chaim Neisvischar,- as he was called in Lachvitch, where he resided after his marriage,- he was educated in Lachvitch.
[Page 275]
During the 1915 war the family moved to Nesvizh. Zalman was then a soldier in the Russian army. In 1918 he was released and when he returned home he joined the Poalie Zion (Workers Of Zion).
Shifres excelled immediately in meetings. He had original and practical ideas. Very soon after he was elected to the committee as a secretary and then he became the chairman. He represented the Poalie Zion (Workers Of Zion) in many city organizations.
About two years before he immigrated to Israel he was a Bible teacher in the Chelnov Hebrew School.
After the Tel Chai incident in Israel, Shifres was the first to originate the idea of an organized group of pioneers for Aliyah and his suggestion was accepted by the committee of The Poalie Zion (Workers Of Zion). Zalman Shifres was the first among the names registered to immigrate in 1920.
In all of his 50 years in Israel, and 45 years in Degania A, Shifres was an active participant in realizing his dream the creation of a working Jewish nation based on equality, friendship and mutual support in our freee land, and he was among the defenders of Degania when the Syrians invaded in 1948.
He underwent a great shock when his only son, Daniel, fell defending Degania and for a very long time he could not recover from this terrible event.
Out of anguish and sorrow he wrote several poems that appeared in the collection entitled In the Tempest on the Day of a Whirlwind that was dedicated to the fallen of Degania.
Zalman Shifres passed away in Degania A in 1970.
JewishGen, Inc. makes no representations regarding the accuracy of
the translation. The reader may wish to refer to the original material
for verification.
JewishGen is not responsible for inaccuracies or omissions in the original work and cannot rewrite or edit the text to correct inaccuracies and/or omissions.
Our mission is to produce a translation of the original work and we cannot verify the accuracy of statements or alter facts cited.
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Updated 10 September 2001 by CME


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WORK to transform a derelict buiding in the heart of Leigh into a swanky boutique hotel and spa will begin this month.
The Only Way Is Essex star Mick Norcross has said builders will move in to the Grand Hotel in the Broadway by the end of January to begin the redevelopment of the iconic building.
Following a lengthy battle, Mr Norcross has secured all of the planning permissions needed to reopen the venue after a £4.5million revamp.
Speaking to the Echo, he said he couldn't wait to get the work started to restore the building to its former glory.
He said: "We are still doing the paperwork but we hope to get kicked off certainly within the month. We are just finalising the last few bits and pieces.
"We are looking forward to the plans becoming reality - turning dreams into plans."
Planning permission for a two-storey extension, with two extra bedrooms, given the go ahead in August last year.
Last month, he was given permission to add an extra storey to the extension which will take the number of rooms to 20.
The hotel will also have a bridal suite with Victorian-style furnishings including hardwood flooring and elaborate ceiling roses.
Mr Norcross said he was hopeful the work would be completed within 18 months.
He said: "We have got all the planning we need now for the extension, the spa, everything like that is in place."
Leigh Town Council welcomed the news.
Chairman Carole Mulroney said: "The town council is very keen that the work should start, we had hoped it would be earlier but there were other things he was dealing with.
"We really look forward to it being restored. It can only enhance that end of the Broadway, the building has stood virtually derelict for several years now. It will hopefully draw people in from Leigh Road and the Broadway."


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" Cuisine: Italian / Address: 43 South Street , Chichester, West Sussex, PO19 1DR / Tel: 01243 839089 "
What is it?
Zizzi is one of a number of Italian restaurants based in Chichester's South Street. The building has full length windows across the whole front to let in plenty of light, whilst the interior still retains a warmth to it (in terms of mood, not temperature!) There are two floors, although I've only ever eaten downstairs so can't comment what it's like on the top - on the ground floor at least there is decent spacing between the tables so you don't feel crowded in.
What's the food like?
The food is Italian based so there are pizza's, pasta and risotto aplenty, with a few more unusual options if you fancy trying something a bit different. As I'm not a fan of thin based pizza's I tend to go for pasta or risotto. The last time we visited was Valentines day 2011 and if memory serves me correct I had a mushroom risotto which was delicious, although the portion was a little on the small side for my liking. My boyfriend had some sort of spicy pizza which he enjoyed and was happy with the portion size.
How about the staff and service?
The standard of service was good - staff were friendly and we didn't have to wait long for any courses. As I said earlier the last time we went was a valentines day and when we arrived only the set menu was laid out on the table - nothing on it took either of our fancies so we asked if we could have the standard menu which got us an odd look, they fetched us one anyway and we ordered off there with no problems.
How much will it cost me?
It's not a cheap restaurant, but I've certainly seen more expensive, with main courses tending to very a couple of quid either side of a tenner. Starters and mains are generally less than £5 each and tap water is available on request if you don't want to spend extra on drinks. As I think the portions are a little small though, the prices could be cheaper for what you get.
Would I recommend it?
On the plus side the restaurant is nicely set out and the food tastes good, but the portions could be bigger and or the prices less. I would recommend a visit if you're in the area but would be good if you had some sort of discount voucher, I will probably only return myself if I am in posession of one (these sorts of things come up fairly regularly online, although they tend to be restricted to certain days only).
Other information:
The location is fairly convenient, in one of Chichester's 4 main roads, the train station is less than 5 minutes walk away and there is a fair sized car park just a couple of minutes walk away.
Having weathered the gloom of January and paid off our Christmas credit card bill, February dawned and we felt the need to treat ourselves to a meal out. Not sure where we fancied, our fate was decided by the timely arrival of a promotional email from Zizzi offering two main courses for £12.00. Thus one dark and gloomy windswept February night we donned coats and hats and ventured into Chichester to visit Zizzi in South Street.
In case you're not familiar with the chain, Zizzi offer Italian cuisine, and there are about 100 different outlets dotted throughout the UK. Broadly speaking, Zizzi offer a wide range of Italian themed dishes from pizza and pasta to risotto and salads.
~*~ Posizione ~*~
Zizzi is located in South Street, a short distance from the very centre of Chichester (known as The Cross). In the last five or so years South Street has become a bit of a hot spot for a decent night out, with loads of different restaurants and pubs to choose from. Chain restaurant wise, there's a choice from Pizza Express, The Slug & Lettuce, Prezzo, Wetherspoons and Café Rouge, and a quick five minute hop leads you to Nando's and Frankie & Benny's. However, South Street being a hot spot invariably leads to over congestion, and it can be a nightmare to park. The nearest pay and display car park is at South Pallant or South Gate (both a two/three minute walk away). However, mid-week evenings are not so much of a problem, and you may find limited spaces in South Street, or nearby West Street.
~*~ Benvenuto e Atmosfera ~*~
Zizzi in Chichester is located in a large and spacious building, which was actually the original theatre in Chichester (before the arrival of renowned The Festival Theatre in the 70's). As it's an old theatre, the venue has very high ceilings, as well as a mezzanine first floor seating area overlooking the main restaurant on the ground floor, as well as the kitchens. The overriding décor of the Chichester Zizzi is wood, wood and yet more wood. The walls are decorated in places with chunky logs, and the overall colour theme is brown. It's a modern and somewhat quirky décor. The kitchen is open plan and dominated by a huge wood fired pizza oven.
It was a Wednesday evening when we dined there, and the restaurant was extremely busy - full to capacity I'd say. The welcome we received was negative and to be honest we were very tempted to walk straight back out again! Let me explain: I'd used the Zizzi website to book a table online at around 4.15pm earlier that day. I duly received an email confirming the booking and informing me that the "Chichester team are ready and waiting for your arrival on Wednesday 2 February 2011 at 19:30. Can't wait.". Unfortunately, no one had thought to tell the Chichester team to expect us! We duly arrived at the restaurant at 7.30pm, only to find the manager had no record of the booking. When I explained it had been made online at 4.00pm (ish), he immediately pointed out that there was no way he would have received the booking, as NO reservations made on the Zizzi website after 4pm reach the restaurant. He made us feel most awkward and very unwelcome. I asked him why the Zizzi online system accepts bookings after 4pm if they don't reach the restaurants, and he abruptly replied that what head office did was not his fault, and the system was out of his control. This was not helpful and not reassuring, and his manner was most off-putting. He insisted we take a seat in the corner, whilst he grudgingly found us a table. Two ladies came into Zizzi whilst we waited, and one of them quipped - "You look like you're sitting in the naughty corner", and that just about summed up how we felt! After five minutes or so, we were shoe-horned into a small table for two near the kitchen, probably as punishment for our insurrection in booking online after 4pm, and not knowing any better. This was not the most pleasant of starts to our evening out, but we ploughed on hoping that the food would make up for it......
~*~ Il Menu ~*~
Zizzi offer traditional Italian cuisine with a good range of antipasti, pizza, pasta, salads and risottos on offer. Antipasti (starters) on offer are things like Mixed Olives, Dough Sticks, Calmari, Gnocchi (potato dumplings), Garlic Bread or Bruschetta to name but a few. Prices range from £2.45 to £6.00.
Main courses offer a super array of choice - not just the usual suspects of pizza and pasta, but more interesting meat and fish dishes such as Sea Bass, Agnello con Peperonata (lamb shank) or Duck Arrosto. All the pizzas are freshly baked on the premises in the kitchen's wood fired oven, and you can choose from Classic, Rustica (thin and crispy) or Calzone (filed, folded and baked). Pizza prices tend to range between the £6.00 to £12.00, with meat and fish dishes costing around the £12.00 mark.
If pasta is more your thing, then you have Al Forno dishes such as Lasagne, or the ubiquitous Spaghetti Alla Bolognese, or simply a plate of Ravioli. Pasta prices range from £7.00 to £12.00 per dish. Lighter meals are served in the form of Risotto or Insalate.
The dessert card is opulent and plentiful in choice, dominated largely by old Italian favourites such as Panettone, Tiramisu, Pannacotta, Zabaione (a rich custard concoction) and Gelato (Zizzi's own range of ice-creams). Dessert prices range from £4.00 to £5.00 each.
~*~ Il Nostro Pasto ~*~
We were offered a choice of olives or garlic bread with our drinks order - but we decided to have full-blown starters instead. My partner was tempted by Angelos' Mussels served in a marinara sauce of tomatoes, onion, white wine, chilli and garlic, but the manager put paid to that as he informed us that mussels were running low. Therefore we both plumped for Calamari instead - squid rings in crispy batter served with a garlic and basil mayonnaise dip. The Calamari were presented in a mini silver bucket lined with some greaseproof paper made to look like the pages of an Italian newspaper. Visually the dish looked rather quirky, well presented and interesting, and the taste certainly matched up. There was a goodly portion of at least 12-15 squid rings in the bucket, all coated in a thin, yet very crispy batter. The rings were accompanied by a garlic and basil mayonnaise and a wedge of fresh lemon. The only thing missing to my mind was a salad garnish on the side of the plate - I think a nice dollop of lollo rosso or frissée lettuce would have been a nice accompaniment to the dish and a good palate cleanser.
For main courses, we had a discount voucher (two mains for £12.00) so we were limited to specific sections of the menu only. However, I have say that the choices are plentiful and the selection not at all constricting - we just couldn't choose from the Carne e Pesce (meat and fish) or Rustica sections of the menu. This left us full access to the remainder of the mains on the card with plenty to choose from in the Insalate, Pasta, Al Forno, Risotto, Pizza and Calzone sections.
After some deliberation, I chose the Chitarra All Pescatora, which is calamari, mussels, king prawns and chilli in a tomato and white wine sauce with Chitarra spaghetti. I'd never heard of Chitarra spaghetti before, but it's evidently a traditional but slightly thicker spaghetti with rough edges, which makes it ideal for "holding" a thick sauce. I felt the pasta was rather over-done and didn't have much of an al dente bite to it that I'd expect from pasta. As for the pescatora sauce, this tasted predominantly of tomato, and I couldn't detect much chilli in it at all. The pasta dish came served with a nice selection of calamari rings, 6 or 7 mussels in their shells...but king prawns they were not. Calling them king prawns is definitely delusions of grandeur for these babies - I'd describe them more as tiger prawn in size, and they weren't all that plentiful. Initially I thought I'd only been served with one prawn in the whole dish, but I found two more hiding under the pasta. That said, I don't think 3 tiger prawns is a particularly generous portion for a dish that retails at £11.95. The mussels didn't match their shells either - I received 6 or 7 tiny, tiny mussels and 4 out of 7 shells were very, very large. The server grated a large quantity of extremely tasty parmesan onto the dish which gave it a nice added flavour. All in all - it was an OK dish. Nothing to write home about - simply average. I was rather glad I wasn't paying full price for it though.
My partner chose the Carne Piccante Calzone, which was a mixture of chicken, meatballs, bolognaise, mushrooms, chilli, mozzarella and tomato stuffed and folded into a pizza and served with a salad leave garnish. It came served on a plate looking like a rather large Cornish pasty. He felt he had a lot of pizza dough to eat and cut through to reach the filling inside; the filling being rather paltry in comparison to the amount of dough on the plate. He pronounced the filling as tasty enough - there just wasn't enough of it, and what there was had been liberally sprinkled with super-strength chilli. By the time he'd ploughed his way through it, his mouth was on fire.
Despite the dessert menu offering more than two or three very tempting choices, we decided to forgo anything else.
~*~ Le Bevande ~*~
Zizzi offer a full selection of drinks, most of which, not surprisingly, have an Italian origination. From the wine list there's Frascati, Valpolicella or Chianti as well as some choices from other countries. Beers-wise you're limited to bottled Peroni lager - on offer at a wincingly expensive £3.50 for a 33cl bottle or £6.10 for 66cl bottle. Himself decided on two bottles of beer, which added a horrendous £12+ to the bill for what was, essentially, a little over two pints of lager. I stuck to a more modest sparkling mineral water at £2.30 for 500ml.
~*~ Il Servizio ~*~
Officious manager aside, the service was very attentive and rather friendly. Our waitress was very busy, but full of smiles and as attentive as she could be. She stopped by several times to check our meals were to our liking, and we were offered further drinks and dessert at the appropriate moments. Unfortunately she rather let us down when we requested some black pepper with our calamari, as the pepper pot on our table was empty. She brought us another pepper pot, but that too was empty. We gave up at this point, and then tried again when our main courses arrived. The waiter who brought our main courses must have tried at least 10-11 different pepper pots on the shelf nearby, and they all proved empty. He finally brought us one that appeared to have some in it...but that too was sadly pepper less.
However, the manager is a different story. He really could have handled our arrival and supposed non-reservation in a better manner. We genuinely thought we had booked a table, and to be told that we hadn't in such an abrupt and know-it-all manner really didn't help matters. I have written to Zizzi complaining about the problems with their online reservation system (i.e. the information clearly not reaching the venue after a certain point in the day and their need to address it). I also complained that the Chichester manager needs to learn a little tact and diplomacy, and not take such great relish in belittling his clientele. I've received a generic email acknowledgment from Zizzi promising to get back to me, and I will, of course, update this review if and when they do actually address my specific grievance.
~*~ Raccomandazione? ~*~
Thanks to that timely email from Zizzi, we were in possession of a voucher offering us two main courses for £12.00. Therefore our total bill came to £37.00 for two starters, two main courses and three drinks. Certainly not bad value at £37.00, but I wouldn't have wanted to pay the full price of £46.00, as I felt the food was tasty enough - just not particularly outstanding.
Putting aside our unpleasant welcome, I thought the service was good and attentive. The food was nice - just nothing special. It's basically generic high street cooking with an Italian theme, and you can find exactly the same sort of thing in Pizza Express, Ask, Prezzo or Strada. In my opinion, if you're dining on the high street, you'd do better to head for chain restaurants like Café Rouge, the Slug and Lettuce or Nando's, as I always find their food to be very tasty.
Three stars from me; nice enough food, reasonable portions, attentive service, but definitely let down by the manager's rather negative manner.
~*~ Altre Cose ~*~
Zizzi is owned by the Gondola Group Ltd, who also own the Ask chain and the Pizza Express group.
43 South Street
West Sussex
Opening hours: 12pm - 11pm (NB: closes at 10.30pm on Sundays)
Telephone: 01243 839089
Email: firstname.lastname@example.com
Website: www.zizzi.co.uk (or via www.gondolaholdings.com)
* The website displays the full menu, a restaurant search facility, and an online reservation system (which may, or may NOT work!)
* All major credit cards are accepted
* Disabled access is good in the Chichester outlet and there is also a specially designated ground floor disabled WC. The non-disabled WC's are located up a steep flight of stairs, but they were clean and tidy when used
* Dress code is relaxed and informal
* Vegetarian options are NOT clearly marked on the menu, but the staff were knowledge and helpful so it's probably best to ask if you're not sure
** Update **
I was most impressed to hear back from Zizzi in response to my complaint. So many places just don't bother to respond to anything negative, so fair play to Zizzi. The manager himself sent me an email apologising for the manner in which he came across to us, and felt he may have seemed a little stressed on the night (too right!). He has introduced a policy whereby online reservations are not printed off until 5pm on the evening, so that the problem hopefully won't re-occur. He has also offered us a chance for Zizzi to put things right, by inviting us to dine with them again to the tune of a free main course each with coffees to finish. I have been assured there is no time limit on the offer, so we will no doubt take advantage of our free meal at some stage soon. Thank you Zizzi - it's nice that my voice was heard.


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10 Things You Absolutely Need In The Bedroom
"My guest room is a respite from the visual stimulation of the world. I purposely kept the room free of extraneous decoration. The subtle tonalities wash your senses clean. I even sleep in here myself when I need a refresh." —Barbara Barry
"To be honest, I don't think I had visitors in mind when I designed my guest room, but rather my own desires. The mattress is extremely comfortable, and the sheets are as nice as the ones on our own bed. There's enough light to read by, with a side table where you can rest a book and your glasses." —Robert Couturier
8 Times Paint Transformed A Room


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Get an overview of this hotel3-star hotel with free breakfast and outdoor pool
Popular property highlights
Situated in North Las Vegas, this hotel is within 9 mi (15 km) of Nellis Air Force Base, Las Vegas Motor Speedway, and Las Vegas Premium Outlets. Las Vegas Natural History Museum and Las Vegas Library are also within 9 mi (15 km).
Hotel Features
An outdoor pool, a fitness center, and a snack bar/deli are available at this smoke-free hotel. Free continental breakfast, free WiFi in public areas, and free self parking are also provided. Additionally, coffee/tea in a common area, a seasonal outdoor pool, and a business center are onsite.
Room Amenities
All 94 rooms provide free WiFi and free wired Internet, flat-screen TVs with cable channels, and conveniences like sofa beds and refrigerators. Guests will also find microwaves, coffee makers, and pillow menus.
Guest Highlights
- Spotless guestrooms
- High-quality beds
- Good location
- Breakfast
- Helpful staff
- Nice bathrooms
SpringHill Suites Las Vegas North Speedway
Hotel Amenities
Hotel Amenities
SpringHill Suites Las Vegas North Speedway features an outdoor pool and a fitness center. The hotel offers a snack bar/deli. Guests can enjoy a complimentary breakfast each morning. Wireless Internet access is complimentary.
This 3-star property offers access to a business center and a meeting room. Event facilities measure 275 square feet (25 square meters). This business-friendly hotel also offers tour/ticket assistance, barbecue grills, and gift shops/newsstands. Complimentary self parking is available on site.
SpringHill Suites Las Vegas North Speedway is a smoke-free property.
- Total number of rooms - 94
- Number of floors - 3
- Barbecue grill(s)
- Business center
- Coffee/tea in common areas
- Free newspapers in lobby
- Free breakfast
- Elevator/lift
- Fitness facilities
- Gift shops or newsstand
- Tours/ticket assistance
- Free WiFi
- Laundry facilities
- One meeting room
- Picnic area
- Safe-deposit box at front desk
- Free self parking
- Conference space size (feet) - 275
- Conference space size (meters) - 25
- Snack bar/deli
- Smoke-free property
- Outdoor pool
- Outdoor seasonal pool
Family Friendly Amenities
- Family Hotel
- Outdoor pool
- Free Wi-Fi
- Snack bar/deli
- Laundry facilities
- Sofa bed
- Refrigerator
- Microwave
Available in all rooms: Free WiFi , Free wired Internet
Available in some public areas: Free WiFi
Free self parking
Room Amenities
- Air conditioning
- In-room climate control (air conditioning)
- Phone
- Free local calls
- Refrigerator
- Coffee/tea maker
- Microwave
- Daily housekeeping
- Hair dryer
- Iron/ironing board
- Desk
- Sofa bed
- Cribs/infant beds available
- Cable TV service
- Flat-panel TV
- Free WiFi
- Free wired Internet
- Pillow menu
- Connecting/adjoining rooms available
Where to Eat
Guests are offered a complimentary continental breakfast each morning.
Nearby Things to Do
Recreational amenities at the hotel include an outdoor pool and a fitness center.
If you have requests for specific accessibility needs, please note them at check-out when you book your room.
- In-room accessibility
Hotel Policies
Check-in time starts at 3 PM
Check-out time is noon
Payment types
Children and extra beds
- Children are welcome.
- Rollaway/extra beds are not available.
- Cribs (infant beds) are available.
- Pets not allowed
You need to know
Extra-person charges may apply and vary depending on property policy.
Hotel Name
- SpringHill Suites Las Vegas North Speedway
- SpringHill Suites Speedway
- SpringHill Suites Speedway Hotel
- SpringHill Suites Speedway Hotel Las North Vegas
We should mention
The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation.


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ibis Chesterfield North - Barlborough2
3 Tallys end, Chesterfield road, BARLBOROUGH, CHESTERFIELD, S43 4WP
Price FromView Rooms
This hotel doesn't have any reviews yet.
About the hotel
ibis Chesterfield North hotel is a budget hotel located just outside Sheffield city centre. The hotel has 86 contemporary guest rooms, each furnished with a Sweet Bed by ibis bed and bedding, an en-suite bathroom, wireless internet access and a satellite TV. The café serves hot and cold snacks 24 hours a day, and the friendly bar has a wide range of drinks.
The hotel has three fully-equipped meeting rooms for up to 35 people.
Read MoreLess
We currently have no rooms available for this hotel that match what you're looking for. Try changing your search, selecting an alternative hotel, or give us a call on 0333 0146275 where we'll be happy to help.
Facilities Show/hide
- Main
- Disabled Facilities, 24 Hour Reception, Safety Deposit Box, Currency Exchange, Pets Allowed, Lift to all floors
- Dining
- Restaurant
- Business
- Wi-Fi Available In Public Areas
Useful Info Show/hide
- From 14:00 hours
- By 12:00 hours
- Up to 8 years old
- The price shown is based on the occupancy and dates you have searched for. Prices and availability are subject to change based on the arrival date, number of nights and occupancy searched for. All prices are inclusive of all local taxes.
- Pets are allowed
Customer Reviews
Our reviews are from genuine LateRooms.com customers. We verify that the customer has stayed before leaving a review.
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Eight Memorable Reality TV Jews
Yesterday we posted the video of Edan Pinchot, the adorable "Jewish Justin Bieber," who warmed our hearts with his awesome rendition of One Republic's "Good Life" at the Austin auditions of "America's Got Talent."
Young Pinchot is just one of many Jews who took reality TV by storm, here are the eight reality TV Jews we remember the most for good or bad:
1. Ethan Zohn ("Survivor")
Zohn is the winner of Survivor's third season ("Survivor: Africa") from Lexington, Massachusetts. He was diagnosed with cancer twice and as of late last year is still battling it. Zohn also participated in "Survivor: All-Stars" and in addition joined his girlfriend Jenna Morasca at the 19th season of "The Amazing Race" (they came in 10th).
(Ethan wins "Survivor:Africa") More ▸


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My Little Shoebox encourages people to take their precious photographs out of their "little shoeboxes" and turn their personal memories into creations that will endure for generations. Their goal is to make scrapbooking simple, quick, uniquely personalized, and most importantly, beautiful. Inspired by beautiful fabrics, laces, ribbons, and buttons owner, Helen Chu, was surrounded by in her parents' garment factory, her collections are so gorgeous you'll want to wear them. Be sure to check out their blog and Facebook page, which are both full of inspiration.
We are giving away six collections to six lucky winners!
- 2 sets of Trick or Treat
- 2 sets of Destination
- 1 set of Playtime
- 1 set of Audrey.
To enter, check out the new collections at the My Little Shoebox website, then come back here to tell us, what is your favorite new release collection?
Contest ends Thursday, September 22, 2011 at 11:59pm MDT. Winner announced upon notification and will be chosen with random.org. The contact information you provide will not be shared and will only be used to notify winners. Click here to read our full privacy notice. Winnings are not for resale. This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook. Participation open to U.S. and Canadian residents 18 years or older. One entry per person.


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A MAN was dragged into an alleyway and stabbed in an unprovoked assault in Accrington town centre, police said.
Barman Joseph Allen was walking home from a late shift at a local pub when he was jumped from behind yards from his front door around 3.30am.
The 26-year-old, of Wellington Street has spoken of his horror at realising the unknown man had stabbed him and his theory the assault may have been a case of mistaken identity.
He said: "Some guy dragged me into an alley, and I got hit in the face.
"He used a sharp object on me and told me to keep my mouth shut.
"There wasn't even an attempt to take my phone or wallet."
Joseph managed to push the attacker off, and ran into a nearby business for help.
Staff administered first aid to stop a six or seven centimetre cut on his side from bleeding, and called an ambulance,.
Joseph required hospital treatment for his injuries, and he said the attack has left him fearful when walking at night.
He said: "I hope they catch him because it could happen to someone else, and next time they might not be as lucky as I was.
"Work have been very good and let me have a bit of time, but when I go back to work I'm finding different ways to walk home every night."
Det Con Tony Roberts, from CID, appealed for anybody with information about the attack, which happened on July 13, to come forward.
He said: "It appears this was a completely unprovoked and nasty attack.
"We have done house to house inquiries and looked at CCTV and we are now asking if anybody might have seen anything at that time of the morning to come forward."
Anybody with information should call 101 or the Crimestoppers line anonymously on 0800 555111.


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Ten Largest Thrift Companies
This publication is no longer produced by the FDIC.
The Ten Largest Thrift Companies highlights the performance of the largest thrift companies in the most recently completed quarter. The report is based on earning announcements and other publicly available information and generally is published within 45 days of the completion of a calendar quarter. In addition to financial results, the report provides information on acquisitions, stock market results and other significant developments. Some thrifts are excluded because they are owned by large commercial banking companies or other specialty firms outside of the traditional thrift arena.
- 2nd Quarter 2002 (403kb PDF File - PDF help or hard copy) HTML
- 1st Quarter 2002 (379kb PDF File - PDF help or hard copy) HTML


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The Association of Private Sector Colleges and Universities will host a Symposium, "From Politics to Policy" from December 5 to 7, 2012 in Washington DC. The symposium will cover post-election impacts for private sector educational institutions, including issues such as the fiscal cliff, budget sequestration, and its potential impact on educational grants. Keynote speakers include experts from the Georgetown University Center on Education & Workforce, the Department of Labor, and the Washington Examiner.
Jennifer, Innkeeper
American Guest House in Washington DC


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After a long run of traveling from event to event, many of our statues have decided to retire to their home in our newly-renovated atrium. Visitors will now be greeted by our elaborate guarding system as soon as they walk through the doors.
Ok, they may not actually be guards but they sure look great in the atrium. View the album below to get a glimpse of the steps involved in placing the statues.


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Child advocates fight US forces' return to Subic BayLindsay Murdoch
Published: November 20 2012 - 3:00AMAmerica is making a controversial return to its former Philippine bases. Lindsay Murdoch reports.
FATHER Shay Cullen, a campaigner against the sexual abuse of children, hopes to mobilise Filipinos against the return of United States forces to the former home of the US 7th Fleet at Subic Bay, north of Manila, 20 years after the Philippine Senate ordered them to leave.
''They are coming back and civil society will not tolerate it,'' says Father Cullen, a Columban priest from Ireland who helped whip up anti-American sentiment across the Philippines that forced the US from its two largest overseas military installations at Subic Bay and nearby Clark airbase in 1991 and 1992.
''We are more organised than we were 20 years ago … there is now a much stronger network built up to fight for human rights and children's rights that will be able to mobilise the masses,'' he says from his sprawling offices overlooking Subic Bay, where a US navy ship was loading supplies.
US and Philippine officials have confirmed that Subic Bay, which has a port and airfield now known as Subic Bay Freeport Zone, is set to play a much larger role in US Pacific Fleet deployments as the US military shifts its focus towards Asia and the Pacific.
While officials insist there are no plans to reopen any bases in the Philippines, which would violate Philippine law, Subic Bay is set to host US ships, marines and aircraft on a semi-permanent basis, officials say.
This time the anti-US campaigners will encounter stronger opposition amid heightened tensions over China's territorial claims in the South China Sea after a stand-off between Chinese and Philippine ships at the disputed Scarborough Shoal, off the Philippine coast, earlier this year, analysts say.
''We're open for business,'' says James Gordon, the mayor of Olongapo, a city of 240,000 people next to Subic Bay. ''No matter what you call it … a base or semi-permanent hosting or whatever, the US is back and it's great news for Olongapo,'' he says.
He says residents of his city are gearing up for the arrival of thousands of US marines who will flood bars, restaurants, craft shops and sporting facilities.
Father Cullen, who has campaigned against the sexual exploitation of under-age Filipinos since 1974, says 90 per cent of the sex bars in Olongapo were closed after US forces left in 1992.
But new bars are already opening as US ships dock more frequently at Subic Bay's wharf, says the priest. ''We will mobilise. We will say no, no, no … we cannot return to the past.''
But Mr Gordon says the returning forces will greatly boost his city's economy and bring the Philippines closer to the US at a time many Filipinos are fearful of the future.
Also, US personnel coming off the ships are now better behaved than they were 20 years ago, he says, mainly because many of them are women.
''Before they were all men … it's still a reality that some US personnel will get involved in prostitution. It happens everywhere in the world,'' he says. ''We try to minimise it and certainly if there is a question of rape we enforce [prosecution].''
Twenty years ago, Mr Gordon's brother, Richard Gordon, the chairman of the Philippines Red Cross and a former senator, led the pro-US campaign to retain the bases, bitterly clashing with Father Cullen.
''It was a tragic mistake to shut out the world's most important country at that time,'' Richard Gordon says. ''But people who didn't listen to me then are now running around panicking, saying there's a genuine threat from China and we need a strong alliance with the US.''
He becomes angry when asked about US personnel attracting prostitutes. ''How dare you people come here and call them prostitutes,'' he says.
''They just want to survive … they don't have anything. They don't have a choice.''
The ''noisy minority'' supported by parts of the media will make a fuss about US forces returning, he says. ''But the majority of Filipinos want the Americans here … we have to do what is in our interests as a nation.''
Father Cullen, 69, who founded the People's Recovery Empowerment Development Assistance organisation, operates a squad to rescue sexually abused children, some of them babies found with sexually transmitted diseases.
Father Cullen often leads the squad and was involved this month in rescuing an eight-year-old girl.
''You are never going to wipe out the abuse completely,'' says Father Cullen, who has twice been nominated for the Nobel peace prize. ''But with economic development that brings jobs and a lot of effort we can reduce it by 60 per cent,'' he says.
He estimates there are still 10,000-15,000 sex workers in Olongapo and up to 100,000 in red light areas of Angeles City, next to the former Clark airbase, which is popular with Australian sex tourists.
''The abuse is unchecked and rampant and will only get worse if the Americans return.''
This story was found at: http://www.theage.com.au/world/child-advocates-fight-us-forces-return-to-subic-bay-20121119-29m2v.html


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Who, What, When & Wear: June 28, 2012
Updated 3:29 pm, Wednesday, June 27, 2012
Brides Against Breast Cancer: Proceeds from gown sales will provide free education, programs and outreach for people impacted by cancer. More than 1,000 gowns will be available for purchase. The VIP/Pink Power Hour held 5:30-9 p.m. July 13 ($25) will give you access to the dresses a day ahead of general admission. 10 a.m.-5 p.m. July 14 general admission. JW Marriott San Antonio Hill Country Resort & Spa, 23808 Resort Parkway. Visit www.bridesabc.org to register.
Quinceñera Expo: Plan your entire quince under one roof with live performances, demos, photographers, DJs, caterers, makeup artists and more for a great party. July 29. Convention Center, 200 E. Market. www.quincenerasmagazine.com or 210-781-6377. $10.
Lifestyle Channel
Does your club, nonprofit organization or business have an upcoming fashion-related event you'd like to list? Let readers know about a personal appearance by a designer, a fundraising fashion show or presentation, or a store opening or relocation. Events must adhere to these guidelines and be open to the public to be listed. Email to firstname.lastname@example.com or fax to S.A. Life, c/o Who, What, When & Wear at 210-250-3405 two weeks before the event.


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ITW Plexus adhesives and sealants… faster, stronger, more durable.
what's new
Globally Harmonized System of Classification and Labeling Notification >>
Freezing Concerns Associated With Plexus Adhesives >>
ITW Polymers Adhesives, North America Product Catalog >>
Handling Plexus Adhesives During Summer Months... >>
ITW Polymers Adhesives, North America >>More news >>
"New" ITW Plexus Adhesives Selector Guide
ITW Plexus offers a wide range of adhesive bonding solutions for a number of industry applications.
Click here to download a PDF.
Manufacturers of structural adhesives, semi-structural adhesives and sealants for composites, metals, thermoplastics and dissimilar substrates.
adhesive/sealant selector
Find the right adhesive for your needs:
quick links
Click here for more information on bonding:Composites Metals Plastics Dissimilar Substrates


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NEW YORK, NY, Oct. 6, 2004
SL Enterprises of New York, Ltd, the company started by Emmy Award winning actress Susan Lucci announced today a partnership with Wal-Mart to sell her Fifi-Award nominated fragrance Invitation on the shelves of Wal-Mart Stores.
This is the first time SL Enterprises has allowed any company to sell Susan Lucci products directly to the consumer through traditional buying methods.Invitation has previously been sold through HSN and http://www.HSN.com, and through Susan Lucci's own personal website, http://www.susanlucci.com.
In 1999, she created the Susan Lucci Invitation, a feminine, sexy, and
sheer exotic floral fragrance and in 2001, a fresh, sparkling fragrance,
LaLucci. Both fragrances were finalists for the renowned Fifi Award, and only Invitation thus far will be available at Wal-Mart.
"We are excited about this new venture," said Helmut Huber, Lucci's husband. "Our ability to bring Susan's successful fragrance Invitation directly to her fans at Wal*Mart is a happy marriage for all of us."
Invitation is now available in 2,300 Wal*Mart stores throughout the United States. A promotional point-of-purchase display is planned for November, to be supported by select in store appearances by Ms. Lucci.
In January 2005, Susan Lucci will be honored with a Star on the Hollywood Walk of Fame. This honor is the icing on the cake of an incredible career as she celebrates 35 years as Erica Kane on All My Children. All of America cheered in May 1999 when Susan Lucci won the Emmy Award for "Best Actress."
She has also become a successful entrepreneur. In 1999, she launched the
Susan Lucci Collection of hair care products as well as creating the feminine, sexy, sheer and exotic fragrance, Invitation. In 2001, Susan introduced LaLucci, a fresh and sparkling fragrance. Both fragrances were finalists for the renowned Fifi Award. 2002 brought great inspiration and success for Susan as she proudly introduced her own jewelry, shoes, and accessory lines-all inspired by offering apparel for women of all shapes and sizes. In 2003, she introduced a lingerie line for "beauty of all ages." Her head-to-toe collection is a constant sell-out and available on the Home Shopping Network (HSN), http://www.HSN.com and through Susan Lucci's website, http://www.susanlucci.com. In June 2002, Susan also introduced a personal microdermabrasion system with Gunthy-Renker, Youthful Essence(R) by Susan Lucci.
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Ravenna's Harvest Rose development, the senior housing project long stalled by court challenges, has received more than half a million dollars in state funding.
The Ohio Housing Finance Agency recently awarded $550,000 to the project through the Housing Development Assistance Program toward the 40-unit development. The program provides flexible, low-interest financing for affordable housing developments.
Neighborhood Development Services first proposed the development in 2008. It is planned for the southeast corner of the city limits, between Summit Road, Lake Street and Harvest Drive.
Area residents sued to stop the development and in 2010, Portage County Common Pleas Judge John Enlow ruled in their favor.
However, a three-judge panel of the 11th District Court of Appeals in Warren overturned Enlow's decision and put the matter back before the city's planning commission.
At a January meeting, residents complained about the impact the project would have on drainage in the city's Collins Pond area.
Attorney David Williams, whose clients originally sued to stop the project, told the commission that water from Harvest Rose would drain into an easement on his client's property. Though developers had permission from Portage County, they did not have permission from his client, Williams said.
Attorney Robert Paoloni, who represents NDS, said the easement is not owned by the resident, and the county has owned the easement since 1912.
The commission approved the new plans, and a resident sued, citing drainage issues. Enlow affirmed the planning commission's decision on Oct. 9, and the resident filed an appeal with the 11th District Court of Appeals last week, Paoloni said.
The legal challenge is not delaying construction, Paoloni said. NDS is wrapping up financing for the project and hopes to start construction soon.
"We're confident in the decision of the commission and the trial court," he said.
The development proposes 40 two-bedroom units. Amenities will include a new community building and a private driveway with single-car garages.
Paoloni said the development will have income and age requirements, and one of the city's requirements was that the units be restricted to people age 62 and older.
"We feel it's a very worthwhile project and it's very much needed," he said.
Contact this reporter at 330-298-1139 or


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Have you ever purchased from PartSelect.com before?
Thank you for helping make our site better.
Part Number 61003647 replaces: 61003175, 61003176, 61003528, 61003647, 665516, AP4068298.
PartSelect Number PS2059251
Manufacturer Part Number 61003647
Manufactured by Whirlpool
This part works with the following brands: Maytag, Jenn-Air, Crosley, Amana, Admiral, Magic Chef, Hoover.
This part works with the following products: Refrigerator.
This part fixes the following symptoms:
Part Number 61003647 replaces: 61003175, 61003176, 61003528, 61003647, 665516, AP4068298.
This is a lower hinge pin for your refrigerator door. This hinge helps your door open and close easily by allowing it to pivot. You will need to replace your lower hinge pin if your refrigerator door will not open or close properly. This part is almost two inches high, one inch wide, and roughly two inches long. You will need a Phillips screwdriver and a 5/16 nut driver to replace this pin. It is made entirely of plastic and is all black.
Okay all you ladies out there, listen up. Yep, I am a girl and had never worked on a refrigerator before. I googled the model of frig and the problem. Finding that one of two things were probably wrong, I went to parts select and ordered both parts. Two days later they arrived. I replaced the coil and thermostat and waited one day -- the food side still did not cool down. I replaced the frost board and immediately the unit started to cool. I had called a repairman on Saturday and was told that they couldn't make an appointment until the following Friday because of a tremendous work load. I had the refrigerator running by Thursday, the day before anyone could even take a look at my refrigerator. Even though I spent $30 on a part I didn't need, I saved a bundle, the house call would of been more than $30.
Help other customers find the most helpful instructions.
Were these instructions helpful?
Simple. Removed all food and shelves from the door. Removed the top hinge, which allowed me to lift the door off the door closer. I layed it on the kitchen table on its front with the handle over the edge so it wouldn't cause a problem. Since I had it all apart I replaced both the top and bottom pieces of the door closer, and put a touch of grease on it. I then reassembled it in the reverse order. - The fountain spring and actuator pad were for a different problem with the fountain. It wouldn't shut off all the time because the actuator pad was getting stiff from time and use. I removed A/C power and turned off the water, then removed the front screws from the fountain cover. I then had easy access to the actuator pad, which only took a few minutes to replace. Careful when you pull the cover off, there are wires connected to it. Just don't forget to pull the plug out off the wall so you don't get killed!
This was a very simpler repair to an annoying problem. First I removed the decorative cover on the top hinge pin of the door which was held on with one screw. I then removed the 3 screws of the top hinge pin with a socket, held the door in place with my hand and took off the top pin. Next, I simply lifted the refrigerator door off the bottom worn out hinge.removed the old door hinge bracket and bottom lower hinge pin that had worn, placed the new bottom hinge pin in the bracket. Finally, on the bottom of the refrigerator I replaced the natural door closer held on by one screw. Lifted the door back onto the new bottom hinge pin, held the door in place and installed the top hinge pin, put the cover back on and the refrigerator is closing like it was new again.
took off door and replaced parts and replaced door
Removed top hinge cover. With nut driver, removed the three screws that held top hinge. Gently lifted door off bottom hinge and laid door across sawhorses. Once I saw what parts were worn on bottom hinge, removed them. Was a little confused from parts diagram online to what I had in my hand and needed to put back on door. After a few minutes realized I had ordered basically a duplicate part, "closer with cup", didn't need it. With a screw driver easily replaced new parts and reassembled the door. Works great.
This is an easy repair. It took me longer to remove the bins off the inside of the door and clean then up, then the actual repair. Remove the top hinge trim 1 Phillips screw. After the hinge trim is removed you'll see 3 hex screws. Remove the 3 screws. Hold and open the door half way, and lift up on the door. The door is not heavy. Use your kitchen table as a work bench. Place the door flat on the kitchen table . On the bottom of the door you'll see the "CLOSER" One screw removes it. Reverse operations and reassemble. Note: Put a little Vaseline grease on the pivot point. Thats it ... 15 minutes and your done plus you saved a $65.00 service call.
First I removed the top hinge cover plate. Then removed the three screws in the top hinge. I lifted the door off the lower hinge and laid the door on the kitchen counter. I removed the one screw holding the natural door closer part from the bottom of the door and installed the new part with the same screw. I then replaced the lower hinge pin with the new one. It just sets in place. I then repositioned the door and reinstalled the top hinge. the whole job took about 15 minutes after the refrig door had been emptied. The door works like new.
First we removed screws in the top hinge, then lifted the door up and off the bottom hinge. Replacement of the door closer and lower hinge pin took less than a couple of minutes. Then putting the door back on and screwing the top back on was nothing.We additionally replaced the puriclean filter which simply was twisting it off and then the new one back on
Removed the hinge cover on top and the 3 screws. Disconnected the electrical connection.Lifted the door up from lower hinge and laid the down down on the floor. Carefully because there is a water line coming up through the lower hinge cup.There is a Paraflex water connector so you can disconnect the water line and feed the line up through the cup. Having never seen one, i called, googled, etc. to find out how the connector was to come apart.No one knew. No one!I put the door back together and called Maytag only to find out that they do not provide technical service on any of their parts.I was telling a friend of mine, who is an engineer,about the dilemma. He came over and said it was a push-pull connector and he took it apart.After that, I put the new parts in and put the door back on, Replaced the lower plastic hinge cover.(Open the door first)After swearing I would never buy another Maytag product, I fixed myself a drink (It was after 6:00 pm)and relaxed.
After taking advice from the other posts, I removed all contents from the door, removed the screws from the top hinge and then lifted the door off the bottom hinge pin. While door was lying flat I unscrewed the old natural closer, replaced it with the new one. Swapped out the old lower hinge pin with the new one. I then had someone help me lift the door back on the hinge pin and fastened the top hinge screws while they held the door in place.It worked perfectly and was very easy.
I removed the top refrigerator side hinge screws. The door came right off. Slipped in the lower hinge pin.. Unscrewed the natural door closer and replaced. Reinstalled the door. It is unfortunate that these parts are plastic. They wear out way too soon. No, the door is not over weighted. If you have no weight in the door the plastic shelves will hinder the door closing. Putting stuff on the shelves makes them take their proper form.
Removed refrigerated items in door, (3) screws in top hinge bracket & lifted door off lower bracket. Turned door on side & removed lower hinge brkt. & old hinge pin. Replaced with new parts & reassembled door. Luckily I had some grease to apply to parts before reassembly.
Supported door in the closed position to keep door from falling with wood 2X4s. After that it was easy to replace lower hinge.
Thought that it might have to do with the 'natural door closer' when I looked at the diagram. So I ordered it. When it arrived, I took the door off and replaced it. I should have ordered the lower hinge pin too. Seems that if one is worn out and the other is only slightly worn, it will cause the new part to start to wear down too. Good thing these parts are fairly cheap. The way my kids are in and out of the frig, it'll be time for new ones in a couple of months. The lower hinge cover just snaped on less then 30 sec. So easy.
Cleaned out the door. Loosened the top hinge. Lifted the door off hinge pins. Replaced lower hinge, hinge pin and closer. Put door back on. Tightened upper hinge back down on door. Done. Very easy and door is not that heavy.
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The PartSelect logo is a Registered Trademark of Atlantic Laundry Centres, Ltd.
Copyright © 1999-2017 , Eldis Group Partnership. All rights reserved.


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Our Research
Spray Drying
Spray dryers are critical items of processing equipment for producing common consumer products such as milk powder, detergents and paints. Poor performance is costly and dangerous in terms of thermal damage, consequent product wastage, and fire and explosion hazards. A common feature of all the research projects is the simulation of flow patterns inside spray dryers using modern Computational Fluid Dynamics packages, together with flow visualisation and other experimental techniques. Important sponsors of this work include:
- Australian Research Council
- Dairy Research and Development Corporation
- Bonlac Foods Ltd
- Ministry of Business, Innovation & Employment(formerly the New Zealand Foundation for Research, Science and Technology (FRST))
- Vic Cherikoff Food Ingredients P/L
- Lang Technologies P/L.
Timber Drying
Significant advances have recently been made by our research group in optimising drying conditions for the production of hardwood lumber. We are using model predictive control techniques to minimise drying times subject to constraints on stresses which develop during drying. Several Australian hardwood timbers have been assessed using this technique, including ironbark (Eucalyptus paniculata) and blackbutt (Eucalyptus pilularis) timbers for which our optimised drying schedule dries the timber 10% faster than conventional schedules, and gives less than 25% of the amount of cracking. Collaborative research is being carried out in association with Boral Timber (Boral Ltd) to apply these schedules on an industrial scale. Boral Timber is one of the largest hardwood timber processors in Australia. The effects of variability in timber on the optimised schedules generated by our technique is being assessed, together with better mechanical property measurements for the timber.
Work is also being carried out in association with the University of Canterbury in New Zealand to improve modelling approaches for softwood timber, specifically radiata pine with the ultimate aim of applying the same optimised technique to improve the quality of timber. In future further collaboration would be made with Forest Research, New Zealand in this area.
Solar kilns and intermittent drying are being used, in an ARC Linkage project with Australian Choice Timber Supplies P/L (Greg Weir), to improve the quality of dried timber with low energy usage.
Useful Links
Forestry in Queensland
NSW State Forests Boral
CSIRO Forest Products Laboratory
Forest Research New Zealand
Australian Choice Timbers, Greg Weir
Spinning Cone Column Research
The Spinning Cone Column is a counter-current gas-liquid separation unit which has found industrial applications, particularly in the food processing industry. These applications include the processing of low alcohol wines, citrus processing, the production of instant coffee and tea and the removal of taints. A company, Flavourtech Pty Ltd, manufactures the columns in Australia and markets them in Australia and overseas.
In order to enable the Spinning Cone Column to be used further for flavour recover and other applications, the numerical modelling of the fluid flow in this equipment using CFX 4 (a Computational Fluid Dynamics package) is very important, and this is being carried out by our group. Once the fluid behaviour is modelled accurately, this simulation can be used to estimate how and where the column floods and how the column design affects the volatile stripping rate and the separation efficiency. This simulation will then be used to improve the design of these columns.
In addition, the influence of the gas/vapour flow on the column performance is being studied in order to fully understand the influence of column design and operation on performance. Experimental work is being carried out using fluorescence emission to measure liquid film thicknesses, and dimensional analysis is being used to characterise these data, which are being used to test the model predictions.