text:
" Brand: Cathedral City / Type: Cheese "
I love cheese!! I would probably call myself a cheese-a-holic - I love the stuff that much! We always have a block of cheese in the fridge and when we run out of cheese in our house...boy is it a big problem!! Whilst I like to try different cheeses - one of my favourite brands is this Cathedral City Mature Cheese.
The cheese which comes in a large square-ish block is a light yellowy colour. It's quite a hard cheese and doesn't go crumbly - it stands its ground. It's very easy to cut and grate as it doesn't fall apart. Some cheeses lose their flavour when melted and yet this cheese still manages to maintain a strong flavour when it's melted.
The cheese has a deliciously smooth and creamy taste. I find it very more-ish with plenty of flavour. Like most cheeses it does have an element of 'dryness' to it although not too much. It's not very dry but it is a little bit dry and so I find it goes best with something like pickle. It's a lovely cheese with plenty of flavour yet isn't too strong - it's just right!
This cheese goes well with lots of different foods. I love it in a cheese sandwich, on toast, as a topping on jacket potato, in wraps, on salads, with crackers, and melted on top of pasta. So it goes with pretty much everything.
I would definitely recommend this cheese!
Thanks for reading!
November 2013
I am a cheese lover and I always have a pack in the fridge. I love to snack on cheese at night with crackers or biscuits and I also use it a lot when I cool for sauces and on salads and I like to grate some on soup. Yum. Lately I've been buying Cathedral City Mature Cheddar because it's always on offer and it's even cheaper at the moment than the supermarket's own brand. I like a cheese to have a bit of a bite to it and as I also use it in cooking it needs to be quite strong. A mild cheese is pretty hopeless and if I can't taste it then I won't like it.
Cathedral City Mature Cheddar come sin brown and cream coloured plastic resealable bags and I buy two packs together because this is how it works out cheaper than buying the single packs of the shop's own brand. The taste is great whether or not I eat the cheese on its' own or whether I decide to use it for cooking. It's really easy to slice off and get the right amount if I am making up a sandwich for my lunch at college and it doesn't crumble and break off into little messy bits.
The taste of this cheese is moderately strong I'd say. It's meant to be mature but it's not the most mature cheese I've ever tasted. It's also on the salty side I'd say but it's very moreish and great when eaten with crackers with a glass or two of white wine. I pay £3.98 for two large packs (250g) from Asda or Sainsbury and it seems to be on offer all over the place at the moment so it's not hard to come by.
It's creamy to taste and almost melts in the mouth but it has a bit of a kick to it once it's been swallowed and it's great for complimenting digestive biscuits because then you get that sweet and salty taste which I really love.
I'd really recommend this cheese to anyone who loves a cheese with a slight mature edge to it.
One item of food that you will always find in my fridge is cheese. I see cheese as a staple food item which has so many uses. One of my favourite cheeses is cathedral city mature cheddar cheese which is one that I buy regularly.
Cathedral city mature cheese can be purchased in most supermarkets. My last purchase was a 350g pack from Tesco which cost £3.98 but at the time there was a buy one get one free offer on. It is always worth looking out for special offers on this cheese as it seems to be a regular product which is on a promotion.
The cheese comes in a a waxy plastic packet which is a deep red and gold colour. On the packet you can find all
the necessary information that u need to know about the cheese including, nutrition information, company contact details and nutritional information. It also states that the cheese is suitable for vegetarians. To open the packet you need to use a pair of scissors to cut along the dotted line about a
cm down the top of the pack. Once you have cut away the top sealed section of the pack it reveals a resealable strip. I think this is fantastic packaging as cheese dries out every easily so this packet allows the cheese to be kept fresh without also having to use something else to wrap the cheese in oas you have to with cheeses that do not have resealable packets.
The cheese itself comes in a block and is a very pale yellow colour. It is quite a firm cheese but is not too crumbly so is easy to slice or grate without it crumbling in your hand. I personally love the taste of this cheese it does have a bit of a bite as u would expect with a mature cheese but it is also smooth and creamy which gives it a lovely balance of flavours. I use the cheese to eat alone on things like sandwiches and crackers and I also cook with it. This cheese especially makes gorgeous cheese on toast as it still has a fairly strong flavour even when melted.
Overall I am a big fan of this mature cheese and it is one of my favourites. The only downside is that it can be on the pricy side so it is certainly worth stocking up on when u spot a special offer.
I usually buy supermarket own brand mature cheddar cheese because its cheaper but I was in tescos the other weekend and spotted that Cathedral City mature cheddar (350g pack) was reduced from £3.98 to £1.99. The cheese I normally buy is £1.98 for 250g so I decided to give the cathedral city cheese a go as it was better value.
Cathedral city is a well known brand of cheese that is available in most supermarkets, it comes in mature, mild and vintage varieties and comes in normal cheese blocks, sliced or grated. you can also get the relatively new "chedds", which I think are primarily aimed at children. These are made from the mild cheese variety and come in packs of bitesize cheeses with "toast" crackers (chedds and toast) bitsize cheese nibbles (chedds nibbles) and larger cheese blocks (chedds bricks) and would be a great idea for lunch boxes.
I am very fond of cheese and I usually go for medium or mature varieties of cheddar, I'm not too keen on cheese that is too strong, find it a bit overpowering, tesco own brand mature cheddar I find to be the ideal strength for me but I am always willing to try different things, so when I saw the cathedral city on offer I went for it.
The cheese comes in a maroon coloured resealable plastic bag, this is a very useful idea, I usually put my cheese into a sandwich bag once its opened to keep it fresh but the resealable bag obviously means I don't have to do this. The cheese itself is white coloured, I normally go for either white or coloured cheddar, am not really fussed, doesn't make a difference to the flavour. It smells cheesy, as you would imagine, and is very easy to slice, it doesn't crumble when sliced like some cheeses do which is good. The flavour of the cheese is strong yet mellow and creamy, and the description on the packet "mature...yet mellow cheddar" I would say is really accurate. The cheese has 416 calories per 100g which is rather high, which is expected for cheese, there is a lighter version available which is 311 calories per 100g, I haven't tried that type so I can't comment on how good it is.
Did I like the cheese? I would have to say I really like the cheese, in fact I think I prefer it to the normal cheese I buy. For those of you who like really mature flavoured cheddar I would suggest you won't get what you need from this cheese as it is not really that strong, but for me it is just perfect. My only reservation is the price, at £1.99 for 350g its a bargain, but for its normal price of £3.98 I don't think I would pay that, just a bit too steep for me. I'm off to tescos again at the weekend so hopefully it is still on offer so I can get some more :)
As I'm hard up and a bit of a cheapskate I have been buying Tesco's Extra Mature Cheddar for a while. I thought it tasted ok, and to be honest, I had nothing to compare it with. Yesterday I made gluten free bread for me and my daughter, and took it round to her house so she could slice and freeze it. We were both a bit peckish so she offered to make cheese on toast for us, I love cheese on toast so I was happy for her to do this.
After toasting one side of the bread, my daughter added grated "Cathedral City Mature (but mellow)" cheese to the untoasted side, bubbled it under the grill and we sat down to eat our lunch. On the first bite I was saying "OMG this is gorgeous! What type of cheese is this?" Seriously, after eating cheapo cheese for years I was amazed at the taste of "real cheese". I've been buying cheap extra mature but the cheese taste is lost, I guess you get what you pay for.
We ate our toast and I was ready for some more, and the same thing happened again, I have never tasted such a gorgeous creamy cheese as this and was instantly hooked. I can see now why cheese counters in the supermarkets often offer you a peice of cheese to taste! My daughter gave me the last chunk of her cheese and I took it home. I have since been into a Tesco Metro, where they had this cheese on offer of "buy on get one free", and it comes in a bag of 350g, the price was £4.35, which to me - who buys Tesco's own - seemed a bit pricey, but hey, it was BOGOF so I bought the two bags.
The bag does say this cheese is mature yet mellow, and that does describe the taste. It also states that it is made with milk only from British farms and has the tractor logo of Assured Food Standards, which is a plus for me. It comes in a 200g pack as well, but I'm happy with my two bags of 350g which will (hopefully) keep me in delicious cheese for ages. Trouble is, I love it so that it probably won't last very long. I've got a baked pototo baking as I type this, guess what I am going to slather on? Lashings of butter and tons of Cathedral Cheese, I will have to ignore the calories and just enjoy my delicious meal.
By far the best cheese around!!!!! I'm a bit picky about my cheeses and don't like mild tasteless cheese but can't handle the stong cheeses! So I'm always looking for the happy medium and Cathedral City has the answer!!!!!
It is true what it says on the packet 'Mature yet mellow cheddar', it has a beautiful creamy taste and doesn't crumble when you try to cut or grate it like a lot of mature cheeses do.
If you don't buy it when it is on offer then you are looking at paying a ridiculous price of between £3.50 - £5.00 for 400g, but very often I have bought it on offer from Asda and Somerfield at £2! And it always has about 3 months till it goes off so stock up!!!!!
The packet has a re-sealable strip to keep the freshness!
They sell a lighter version as well for those who are on a diet and to be honest I couldn't even taste the difference!!
It tastes beautiful melted on toast, with a pasta dish and in a general cheese and tomato sandwich.
Definately recommend this cheese as the best on the market.
Im sure im not the only sucker for the advert for Cathedral City Mature Cheddar. Yes, the advert was very catchy and im sure it did a lot for sales of this amazing cheese. I like to try all different types of cheese, and usually always eat it on crackers. I buy the Jacobs Selection of biscuits for cheese and have tried most of the Morrisons range of cheeses aswell. I would like to question the maturity of this cheddar, though. I dont think it tastes quite as good as even some store branded mature cheddars and it just doesnt do it for me.
Everyone has a different opinion on things like this, and I know of many people that swear it is the nicest cheese they have tasted and they buy it all the time, but i cannot agree with that. I find the cheese somewhat rubbery in texture and too waxy to the touch. I question the quality of the cheese itself and expect the taste is very much of the artificial variety. I will stick to my Morrisons' large selection of both cheddar varieties and their flavoured ones too. I would definately sum this cheese up by saying the attraction of the product is at the least partially down to the advertising campaign, and I would suggest anyone who buys this mature cheddar tries other varieties too for comparison and I am quite confident you will realise it isnt all it makes out to be.
Cathedral City Mature Cheddar is the most popular brand of cheese made by Dairy Crest, with mild, mature and extra mature varieties. The mature is available in 200g, 400g, 600g and 2 x 350g twin packs and can also be bought ready sliced. Expect to pay around £2 for 200 grams and £1.70 for 160 grams ready sliced.
Cathedral City mature comes in a plastic, sealed, dark red wrapper. The majority of the front shows a picture of a cathedral door, with 'Cathedral City Mature' written across it. The packet will require scissors to open it, but once opened has a seal which can be used to keep the remaining cheese fresh (a great advantage as otherwise it either has to be rewrapped or goes very dry and cracked). The cheese should be kept in the fridge and, providing it is kept sealed, should last for at least 6 weeks.
Per 100 grams, cathedral city contains 416 calories and 34.9 grams of fat (of which 21.7 grams are saturated). Cheese is notoriously high fat and this is no exception. Nonetheless the saturated fat is very high and so this should probably only be eaten occasionally.
Cathedral city mature is a strange cheese - it's very smooth textured (almost rubbery) and cuts like a dream (also makes it very good for cheese on toast). However, it's the least mature mature cheese I've ever eaten - it's not grainy like a good mature cheese and the taste is more like a 1 or 2 (on the strength scale) than a mature 3 or 4. There is no after taste but given the lack of maturity that isn't really a surprise - overall I would recommend this for those who like a mild cheese and definitely not suitable for people who normally enjoy the bite of a fully mature cheddar.
I used to think that cathedral city was the best cheese going, but now there are so many better ones available I find this a bit disappointing.
You buy it in blocks of various sizes, but it is quite expensive. They are sometimes on offer though, which is why I purchased it last week, after not having it for a long time, and I sort of wish I had spent the extra money on a different cheese.
It was on offer in Sainsburys at 2 400g blocks for £5.00, they usually cost £3.80ish each, so I thought this was a good deal, even though £5.00 out of the weekly budget on cheese does seem a lot to spend for 2 people!
This is advertised as a mature cheese, and I don't know whether my taste buds have changed or maybe I must be buying extra mature, but this just seemed to lack flavour. It is very creamy and excellent for grating as it doesn't crumble or fall apart, but I just found the taste quite mild for a mature cheddar. If you are looking for something very cheesy then this isn't the cheese to pick.
I think this would be ok for sandwiches if you are adding other ingredients to it, but for cooking it wasn't great as the flavour was too mild for me.
I do like the packs that they come in though as they are very handy for just sealing the cheese back up again, rather than messing around with tubs or cling films.
I would recommend this if you don't like strong cheese, but as it's supposed to be mature cheddar I don't think it really lives up to it. I know some people will probably disagree but sorry, just wasn't good enough for me.
I have not always been a cheese fan but have to say i do really enjoy cathedral city. I have only tried this one but i know they sell a lighter version and a stronger version. I dont really remember what influenced me to buy Cathedral City for the first time but it was quite possibly my mother who recommended it.
My son eats a lot of cheese and even though he is not yet 3 he only really likes this. I have tried other cheeses and he will only pick at them where as with this he will eat it by the chunk which i think says a lot that he will eat such a strong flavoured cheese. I have had other strong cheeses and found they leave a foul after taste. Whatever other cheeses i have tried i always come back to this.
I would have once said it comes in a unique deep red and creamy yellow packaging however there is now another cheese that looks identical to this one.
I do find this is expensive to buy averaging around £4 for 400g in most places i shop, however it seems to be on offer quite a lot and at different supermarkets at either half price or BOGOF so is then good value.
An ideal cheese for sauces, cheese on toast, quiches, pastys, pizzas sandwiches.
**What is this Cathedral City of which you speak?**
Cathedral City is the name of a cheese which hit our supermarket shelves big time relatively recently. We have long been aware of many types of cheese in our supermarkets and delis (gloucester, cheddar brie etc) but branded hard cheese has largely been confined to local cheeses and county trademarks.
Dairy Crest, a milk purchasing and distribution company decided to change all that and in 2009 Dairy Crest's food division, Cathedral City, announced that annual retail sales exceeded £200 million for the first time, ten times its 1995 value (Source: TNS).
*Product perception and branding
Cathedral City's popular reputation is one of a traditional, quality product whose name has us reminiscing of simple times beneath the ancient spires of an English cathedral city. Its golden arched window on the front of its packaging lures us further into this hallowed perception and we easily begin to trust its claims. In addition, Dairy Crest have spent a great deal of resources on subtle but persistent product placement and advertising. In the latest TV advert Pete Postlethwaite provides a poetic narration as a back drop to people of all ages and circumstances relying on good old Cathedral Cheese to revive, relax and sustain their daily lives. Grey London is the marketing firm behind this piece of art and it rivals the warmth which pervades the being via a wholesome hovis advert, with the added plus of flexibility in our modern lives.You can see this TV marketing tool for Cathedral City here:
http://www.campaignlive.co.uk/thework/news /966702/Cathedral-City-slice-britain-Grey-London/
*Who are Dairy Crest?
Dairy Crest are the parent company of Cathedral City whose main purpose is the purchase and marketing of milk. It has subdivisions of milk products such as buttermilk, fuijj milkshakes and cream; and food products: spreads such as utterly buttery and cheddar cheese. According to The British Cheese Board (the agency, not a cheese board I have been consulting!) it's not the biggest uk cheese manufacturer. Milk Link is the UK's largest cheese manufacturer producing over 20 varieties of award winning Cheddars. However, as a brand it is becoming one of the most widely recognised and its market share is increasing annually.
The firm's annual uk business report states that dairy Crest utilises 400million litres of milk each year sourced from dairy farmers in Devon and Cornwall. Cheese uses whey products from milk (whilst the rest goes into creams, buttermilk, drinking milk and spreads.) The whey is turned into cheddar cheese at their largest creamery in Davidstow, Cornwall. It should be noted here that Davidstow has neither a Cathedral nor is it a City! We have all been fooled!! But at least the milk is sourced in the uk.
*Do the dairy farmers get a fair deal?
This week has seen new contractual arrangements between many large supermarkets and their milk suppliers. Since February 2009 most UK milk prices, including those paid by Dairy Crest, have fallen by around 10%. Dairy Crest's annual management report states that: "With UK milk production in long-term decline, securing and increasing Dairy Crest's direct milk supply is a key priority. The Dairy Crest offer to its farmer suppliers is based on working in partnership to develop a long-term secure relationship and achieve value for both parties." In these days of Fairtrade for farmers abroad, only time will tell whether uk dairy farming can maintain production at these prices - the news reports of farmers pouring milk on their fields in protest at their raw deal did at least highlight the problems sufficiently for Dairy Crest to make farming returns and contractual relationships a high priority.
*Little Miss Muffet's banquet
Cathedral City produce "cheddar" cheese of the kind favoured by the nursery rhyme. Cheddar originated from Somerset around the late 12th Century and took its name from the gorge and caves in the town of Cheddar that were used to store the cheese. The constant temperature and humidity of the caves provided a perfect environment for maturing the cheese and most chefs when asked the best way to store cheese today will recommend you build a cheese cellar similar to the cheddar caves! Refrigerators are apparently too cold and dry to store cheese for long periods of time, but unless you have your own cheese cave with a temperature between 45-60 degrees and humidity of at least 80 percent, using your fridge is unavoidable!
The town also gave its name to a unique part of the cheese-making process: Cheddaring, which is the process of turning the slabs of curd and piling them on top of each other in order to drain the whey and stretch the curd (well, you did ask!), creating a harder cheese.
The cheese experts tell us that "As Cheddar matures so it's taste develops from the young creamy taste of mild Cheddar to complex, lasting, slightly nutty flavours of mature Cheddar and beyond". Mild Cheddar is typically sold at about 3 months of age; medium matured Cheddar at 5 to 6 months; mature Cheddar at around 9 months, Extra Mature at around 15 months and Vintage at 18 months or more.
*The Big Cheese in question:
I have searched the Dairy Crest website; annual financial and company reports and directors' statements with a fine toothed comb but have been unable to unearth whether or not Cathedral City cheddar is matured for this lengthy period or not. Judging from the production figures it seems that the Davidstow plant would have to encompass miles of underground caverns in order to facilitate this and, though a fabulous idea, I fear this is unlikely. How long the cheese is left to "develop" remains a mystery, but the taste certainly does vary between the maturities. The "mature" labelling does not appear to have very strict pre-cepts and you will have to decide for yourself if this is an accurate cheese description or another attempt to lull us into dreaming of hand rolled cheeses made by wholesome farmers with their sleeves rolled up!
When is cheese not just cheese?
Cathedral City comes in Mild, Mature and Extra mature varieties, available pre-packed in 200g, 400g and 600g rectangular blocks. This is not all, however as the Cathedral City range also includes:
"*Cathedral City Sliced: (£1.69)10 Mature yet Mellow slices (200g) that are perfect for cheese on toast, sandwiches and wraps
* Cathedral City Grated: (£2.06) tasty, natural, ready grated Mature yet Mellow Cheddar (200g) in a handy, easy-to-open, resealable pack, ideal for use in cooking
* Cathedral City Dip&Go!: (£0.65) five mature yet mellow Cheddar sticks with a delicious Branston pickle dip
* Cathedral City Snack Pack: 2 delicious Mature yet Mellow Cheddar sticks (50g)
* Cathedral City Lunch Pack (£1.62) 4 mature yet mellow cheddar slices, 4 crisp baked Jacobs Cream Crackers with delicious Branston pickle dip."
Block prices:
(Tesco today)
Mild 400g £3.06
Mature 400g £3.84
Extra Mature yet Mellow 400g £3.00
Vintage 20 200g £2.42
Lighter Mature 400g £3.93
Mature yet Mellow 200g £2.06
One of the reasons Cathedral City has leaped to our attention is that it is regularly being marketed as half price or two for one in most of the major supermarkets. This allows for a high profile product display as well as deli usage and keeps up the product awareness. If you buy and try and react favourably, look out for the promotions and stock up then. As long as the package remains sealed they tend to have long sell-by dates so you can pile high your fridge (or cheese cellar!).
*More packaging issues
Cathedral City is packaged in a distinctive red plastic with the name and church-shaped window on the front. It is sealed at the top and needs snipping with scissors above and parallel to the re-sealable strip.
Cheese needs to be wrapped in foil or wax paper or thick plastic and the Cathedral City bag does a fairly good job of keeping the cheese fresh, avoiding exposed hardening edges and keeping it aroma free. If you store cheese near a strong aroma such as garlic the cheese will absorb its taste and spoil. The Cathedral City bag air-seals better than wax paper or foil wraps and thus keeps the cheese away from contaminates in your fridge.
The packaging does have its problems, though, as any cheese which has come into contact with air should be re-wrapped each time, and re-placing in the bag may lead to moisture and sweating in the base of the cheese. Thus it is recommended that the block of cheese be consumed within seven days of opening - have your recipes ready!
According to the company website, Cathedral City cheese is made to a 25 year old traditional West Country recipe. We are to hope that this is vital as the ingredients list on the reverse of the packet list the ingredients as.... wait for it... drum roll please....milk.
Slightly tricky to believe there are no stabilisers or preservative type horrors in it but considering all the whey and curd science about, I guess we have to take their word for it - it's all in the secrets of the processing.
It's vegetarian which is worth noting in all seriousness as not all cheese is vegetarian, apparently, since it often contains rennet.
*Nutritional info
100g of Cathedral City Mature Cheddar Cheese will provide you with:
Energy 416cal
Protein: 25.4g
Carbs: 0.1g
of which sugars: 0.1g
Fat: 34.9g
of which saturates: 21.7g
Fibre: nil
Sodium: 0.7g
Calcium: 739mg (92.5% RDA)
100g of Cathedral City Lighter Mature Cheddar Cheese will provide you with:
Energy: 311cal
Protein: 28.6g
Carbohydrate: 0.1g
of which sugars 0.1g
Fat: 21.8g
of which saturates 14.9 g
Fibre: nil
Sodium: 0.7g
Calcium: 739mg (92.5% RDA)
From this information alone it seems that the Lighter cheese is the better, but I don't buy it. The lighter cheese looses its texture and does not cook as evenly (probably due to the fat content). I guess if you were going to eat it by the lorry load it may be worth the swap, but in my opinion the beauty of Cathedral City is in the mature cheddar and not the lighter versions. Cheese is supposed to be creamy - it's a feta compli!! (sorry!)
On first snipping open your Cathedral City you are greeted with the distinctive aroma of pongy feet! If you are unlucky enough to ever have been on a guided tour of a cheese factory you will know that this is in fact a good thing as cheese is supposed to whiff thus as it is maturing.
The aroma doesn't linger though and you are soon free to remove your cheese and begin the taste test.
*Taste and Texture
What did the mouse say when his friend broke his front teeth?
Hard cheese!
Cathedral City Mature is classed as a hard cheese ie one that is not spreadable. Don't think that this means it is hard and crumbly though as its beauty is that it is exactly the opposite. It is sufficiently hard to slice evenly with almost a rubbery feel, but maintains a creamy softness without a crumbly or overly rubbery texture.
This is where Cathedral City wins cheesey points. Many cheddars are sliceable but wearying to chew. This cheese is soft and rich in the mouth and soon releases its creamyness. It is not a strong flavour - even in its mature variety which is number 4 on the 1-5 flavour-strength scale. This may be a disadvantage to a genuine cheese buff as it certainly doesn't release the warming effects of a more pungent rolled and long matured cheese. But for an everyday kind of cheese it is sufficiently flavoursome that the taste is cheesy with no lingering aftertaste. If you approach the Mature label as meaning a little stronger than other Cathedral City products rather than in relation to cheeses as a whole then it is meaningful.
What kind of cheese is made backwards?
Edam! (...."made" in reverse!)
Okay so it's not as versatile as that but it is indeed an adaptable little cheese. Grating is easy due to its firmness (best done when cheese is cold and not at room temperature); slicing is also not too tricky. But its best feature is its reaction to heat. Due to its even density this cheese cooks evenly under a grill or melted atop your pasta. Under the grill it bubbles and browns well, but as with all cheese keep an eye on it as it will suddenly decide it's cooked. Too high a heat for cooking hard cheese can cause curdling and toughening so rescue it as soon as it browns!
*Big Cheesy Grin Awards
1) Cathedral City Mild ran (or rolled) away with a Gold medal at the 2009 Nantwich International Cheese Show.
2) Cathedral City gets my award as being a versatile; attractive; tasty; creamy cheese which is loved by all the family as an easy to digest topping or sandwich filler. It loses a star due to its claims to be mature which I think may be confusing if you are in need of a pungent cheesy fix, but perhaps this is unfair since a cheese buff is more likely to go for less packaged and less marketed cheese anyway.
It's priced fairly for its quality and is often available on offer which means that you are happy to consume within its 7 day period rather than savouring it too long.
*All in all:
An interesting cheese in itself and from a marketing perspective. Well worth a try if it's a creamy non threatening cheddar that usually tickles your taste-buds.
In case all this cheesy talk has made you hungry:
Some easy cheesy recipe ideas:
*Ploughman's lunch
Loads of salad
Hunk of bread
Hunk of Cathedral City!
*Cheesy pasta
Boil pasta
Sprinkle with grated Cathedral City
Warm gently til melted
*Croque Monsieur
Make a toasted ham sarnie
Butter the top and sprinkle with grated Cathedral City
Grill gently until melted
*Cheese surprise
Lob off a hunk of Cathedral City
Surprise = cheese is all you need!
*Lactose intolerance
Footnote 2 (of the not-as-smelly-as=cheese variety): According to the British Cheese Board "Despite common misconceptions, most people who are lactose intolerant are in fact able to eat most hard cheeses. This is because most of the lactose in the milk used to make hard cheeses is removed in the whey as part of the cheese-making process, making them virtually lactose free.
The lactose content of most cheeses can be checked by looking at the nutritional facts on the label - any carbohydrate in natural cheese (excluding cheese blended with fruits or some processed cheese) comes from the milk sugar or lactose. Most hard cheeses, such as Cheddar, contain as little as 0.1 grams per 100 grams, which makes them suitable for most of those who are lactose intolerant." Please don't take my word for this (hence the footnote) but it may be a helpful starting point for someone's investigations.
I have to ensure that my house is fully stocked with cheese. I seem to find my self adding cheese to every meal lately, from spaghetti bolognaise to pasta bake. We eat it on toast on the side of a meal with salad, my partner takes it to work on sandwiches. I never liked the taste of mature cheddar until I was a mother. It is strange how your tastes change after having children.
I always look for the best deal on cheese due to I find it very expensive when I am having to buy at least 2 blocks a week. Due to ordering on line I have found that it is a lot easier to find the best deal on food. I have been buying Cathedral City for about a year. I am able to get a 400g block on a deal 2 blocks for £4 all the other cheeses are a lot higher in price for a smaller bar so this worked out a good deal.
The best thing about this cheese is the packaging, this is because I am able to reseal it once it is opened which keeps it fresh. Other blocks that I have bought I have had to wrap up in tin foil once opening it and I use a lot of tin foil when I rip it re opening it to use again. I have found that a 400g block lasts me around 4 days which is brilliant and I get a lot of meals from this too. Due to having this on a deal that I get two blocks they easily last me a week.
This is a lovely cheese it is strong enough to complement a meal and very mellow in taste when you are eating a simple cheese on toast. It is easy to cut and doesn't crumble which I have found with other mature blocks of cheese. There is nothing more frustrating that crumbling cheese when you are trying to do cheese on toast or grate it on a baked potato. It is very rich in flavour which means I do not have to add too much to a meal to give it that extra special taste which makes the block last that little bit longer.
This is made from milk from only British farms. I like this because I like to support British produce especially how hard times are for companies at the moment. The use by is also very good once opened you should eat within 7 days which I find very good and the packaging keeps it very fresh. The sell by date is a few months which is good for me, if I do not get chance to open the second block till the next week this will keep for a long time in the fridge until I do.
This is high in calories which is no surprise due to all cheese is and probably we should not each as much of this as we do. Cheese is very binding so you should always be aware of how much you eat of it. I have found that this does not repeat on my like the cheaper brands and has a unique taste to it. I think this is good value for money when you are able to buy it on a deal but when it comes off deal I tend not to buy it unless others are not on a deal due to one block will cost you over £4 which is the same as the ones on a deal and you get more.
I would advise for people to give this a try and see for themselves it makes a lovely addition to a meal and is very smooth and good value. I really enjoy this cheese and will be buying it again once the deal comes back on at asda.
When it's freezing cold outside and you can't stop your snivelling nose from running, it's hard to remember the delights of summer picnics and pub garden lunches. I'm a huge fan of a traditional ploughman's lunch. It's all that fresh crusty bread, the tasty pickle and tangy, mature cheddar cheese that does it. It might be a slightly romantic notion, but it's one that's clearly shared by a lot of other people if the marketing team at Cathedral City are to be believed. Even the name conjures up images of beautiful, traditional English heritage, steeped in history and good taste - qualities that I'm sure they'd like you to associate with Cathedral City.
Produced by Dairy Crest (who also make Country Life butter, Utterly Butterly and Frijj milkshakes) it's apparently the nation's favourite branded cheese. That's an important distinction to make as, in all honesty, I'm not sure I can think of that many different branded cheeses. Certainly whenever you walk around your average supermarket, Cathedral City is heavily promoted and it's no surprise that it shifts by the bucket load. But is it actually any good?
You can't escape it and, certainly, in whichever way you like to buy your cheese, Cathedral City have got it covered. You can buy it off some delicatessen counters or you can find it in the dairy section of the big supermarkets. Sliced, grated and sticks aside, the biggest seller is in the traditional block, conveniently now in three sizes (200g, 400g and the enormous 600g). (Good lord, I'm starting to sound like a cheesy television commercial - boom boom!) The 400g and 600g blocks now come in a resealable plastic pouch with one of those ziplock fasteners at the top, which I'm not so keen on, it must be said. After a couple of trips to and from the fridge, the bottom tends to get a bit sweaty (matron) and I'm not convinced it's keeping the cheese completely fresh. As such, I still take the block right out of the plastic (which doesn't appear to be recyclable) and wrap it in a fresh bit of foil every time. Mother taught me well, indeed.
It doesn't have a particularly strong or memorable odour. Indeed, if you leave it out at room temperature it doesn't seem to benefit from the warmth and whilst it softens a little you wouldn't otherwise know the difference.
I'm a little surprised that this is a popular cheese with fans of mature cheddar. Indeed, it's advertised as being mature but having a 'mellow creaminess' that seems slightly at odds with its mature tag. Dairy Crest tells us that Cathedral City is matured for several months, but I can't say it's particularly apparent. The flavour is rather fresh and 'new' if you ask me and, considering the volume of cheese they sell each week, it's hard to believe that there are maturing facilities stuffed full of this stuff. There's a vaguely nutty quality to the cheese but none of that sharp tang that you might expect with genuinely matured cheddar. Admittedly, this isn't the strongest you can get - it's a number 4 on the 1-5 scale of strength of flavour and I'm quite surprised it's as high as that to be honest. I see this as more of a medium mature cheese. There's nothing particularly 'exotic' or interesting about the taste. Other, more premium brands are more pungent and much fuller-flavoured, often with a curious texture. This stuff slices up quite easily and doesn't have a particularly crumbly texture, which, rightly or wrongly, I tend to associate with good mature cheese. There's also a slightly unpleasant after taste and texture and this isn't an entirely satisfying experience savoured on its own. Cathedral City is a very mainstream cheese, for very mainstream tastes.
I would suggest that this cheese is much better suited to use 'with' or 'in' something. Admittedly, it's quite appealing on cheese on toast; it bubbles up nicely and browns off under the grill. A dash of Worcester Sauce or similar will enhance the flavour a little but better cheeses would be savoured on their own. If I need large quantities of cheese (in something like a cheesy mash, or a cheesy potato pie) I'd probably be happy to use this cheese. In large quantities, it bakes well and adds a reasonably strong, easy flavour to the mash that sits well with most tastes and you can get a lovely cheesy crust when you want one. I can't say that I'd be keen to use this in a sandwich though, unless it was smothered in pickle. I certainly wouldn't use this in a ploughman's lunch though; a better, stronger cheese would be far more suitable. It's fine sprinkled on pasta or jacket potatoes though, or mixed into a pasta sauce where, again, it's contributing to a taste experience rather than leading it.
It's certainly not one for the calorie conscious, as with most hard cheeses. At around 35% fat (22% saturates) it's in line with what you would expect from cheese, but stay clear of the reduced fat version that isn't even as good as this one. Like most cheese, it's high in calcium, but you couldn't offset this against the fat and there are plenty of other, healthier, sources of calcium out there. It's suitable for vegetarians but, ethically, the milk used to produce Cathedral City is not organic nor does it come from free-range herd, so I'd be a little suspicious of the quality of the ingredients. For me, this is where Dairy Crest is missing a trick. With a move toward at least focusing on free-range cows, there'd be stronger credentials for this product. They don't even guarantee that the milk comes from British dairy farmers, even though it is supposedly produced in the West Country. Their corporate social responsibility website indicates a strong working ethic, but lacks some of the bold statements and guarantees that a consumer might expect. That aside, the Ethical Consumer web site rates their other products reasonably well (although there is no detailed rating for their cheeses). I'm not a fan of producers of huge packs of cheese. I wonder how much goes to waste (can you really consume that much cheese in ten days, after all) although it's worth noting that this cheese freezes and defrosts perfectly.
Of course, ethics come at a price, and that's where Cathedral City makes its compromise on your behalf. As one of the leading brands, this is priced somewhere above supermarket own brand, but per kg, it's still relatively cheap. You'll find it in most of the big supermarkets. A 600g pack normally retails for around £5.00 (£8.32 per kg) with frequent offers and promotions to bring these prices down. McLelland's Seriously Strong Cheddar (probably the nearest competitor) is more expensive at £9.15 per kg. I'd be inclined to buy smaller packs of better cheese, to be honest. Waitrose's Irish Velvet cheddar is lovely - a much fuller, tangier flavour that means you need to use far less. Failing that, get yourself down to a local farmer's market. You'll find countless cheeses there that, once sampled, will have you scornfully turning your back on Cathedral City.
I'd probably struggle to recommend this. Taste-wise, it's certainly acceptable, but hardly very inspiring and I can't help thinking that the mass production concerned isn't helping in this area. This is a very mainstream product, and to be honest, if your cheese tastes are that average, you'd be better off going for the cheaper supermarket labels, some of which are just as good (if not better).
Pop into a supermarket and take a look at the tons of options there are in just choosing a simple block of cheddar cheese, it could have your head spinning as you stand in front of fridges getting colder by the second holding lump after lump of cheese in your hand trying to make the right buying decision.
Well I am here to help, it is simple really, if you like cheddar cheese then you will love Cathedral city so grab a block of that and the job is done and you can set about the rest of your shopping comfortable in the knowledge that you have a block of the best cheddar money can buy already safely in your trolley.
For a long time I just bought whichever cheese was cheapest believing that the difference between them would be too small to even notice but this was a severe misjudgement on my part and I soon noticed this after trying Cathedral city a year or so ago.
It is mature cheddar but it has a very mellow taste to it, strong enough to be recognised as a mature cheddar but not so strong that it assaults your taste buds and drowns out the taste of whatever you might be eating it with.
Another thing I never get when using this cheese is the annoying crumbling to bits when i try to grate it that a lot of other cheddars throw up, and it also comes in re-sealable packets so no need to go wrapping this up in all sorts to try and stop the edges going hard, it just doesn't happen.
Cathedral city is somehow seen as an expensive cheese but that is not really so, it costs just a little more than Asda`s own cheese and it is very regularly on offer at £2 for a 400g block which makes it cheaper than a typical 400g block of Asda`s own cheese and a lot cheaper than some of the other branded cheeses.
Great on chips, beans, sandwiches, toast, grated in salads and pretty much anything else you can use cheese for, I love it on toast, it seems to melt and brown better than any other cheese I have ever used, so it is Cathedral city all the way for me and it should be for you too.
****What? Where? Who makes it?****
Cathedral City is a brand name that is manufactured under the Dairycrest umbrella of companies. This cheese is made to a "special traditional recipe" (according to Dairycrest's website) in the West country, where it is matured for 12 months". It is a pasteurised, rindless cheese.
The website states that "Cathedral City is the UKs favourite cheddar brand and that one in three households' has a Cathedral City product in the fridge". This is quite a claim and how accurate, or not as the case maybe, this statement is, is anyone's guess.
****The range****
Cathedral mature cheddar cheese is available in many different quantities including pre-packed 200g, 400g and 600g blocks. In addition, there are "unique" cheesy specials including:
"10 mature yet mellow slices (200g) that are perfect for cheese on toast, sandwiches and wraps".
Personally, I question how an oblong shaped piece of cheese can be "perfect for wraps". I find this claim nonsensical as the shape is just totally wrong. Thin strips, yes. Grated, yes. But oblong slices definitely no. I think pre-cut slices are pure laziness however they are convenient for burgers during a BBQ, but in these circumstances I much prefer to use the real processed plastic type slices over real cheese.
"Cathedral City Grated: tasty, natural, ready grated yet mature cheddar (200g) in a handy, easy to open re-sealable pack, ideal for use in cooking".
Pre grated cheese is just wrong in my opinion, and whilst I can understand people buying pre-cut slices, after all it can be difficult to get nice thin uniformly shaped slices, but grated cheese is just the ultimate in laziness. In addition, the additional price consumers have to pay to benefit from a machine grating their cheese is just extortionate.
"Cathedral City Dip & Go!: five mature yet mellow cheddar sticks with a delicious Branston pickle dip"
Whilst these are a convenient snack or lunchbox item I still refuse to buy them since it is so easy and much more economical to do your own. In addition to this, you get to choose just how thick the cheddar sticks are.
"Cathedral City Snack: 2 delicious mature yet mellow cheddar sticks (50g)
These are like the Dip & Go but without the pickle dip. As above, I think it is better just to do your own.
"Cathedral City Minis (20g)"
As the name suggests these are simply small pieces of cheese that are ideal for lunch boxes or to simply leave in the fridge and pick at every time you go in the fridge to get the milk for a cup of tea.
The range may be quite extensive but I think it is all too gimmicky and totally unnecessary. In addition, all products in the range are uneconomical and quite expensive when you consider the cost per gram compared to the cost per gram of a normal block of this cheese.
With its reddy brown corporate colour scheme, complete with an image of a cathedral, the packaging is unique but it is very understated especially when it is compared to other brand packaging on the market. I would even go so far as to say it's drab and boring. That said, it is easy to recognise the brand, and all products in the range are similar, so I guess the design team have done their job.
The packet has a re-sealable strip to ensure the cheese remains fresh, so there is no need to cover the opened end in a food bag, or cling film or tin foil or anything else you may have lurking in the cupboard. Personally, I think this is a great feature.
Whilst the packet should ensure the product stays fresher for longer it is clearly stated that the cheese should be consumed within 7 days of opening. Personally, this is no challenge for me and I only wished it would last that long, and because of this I am unable to comment how this cheese would look/feel/taste after a week.
One thing that I do find confusing is the fact that this cheese is "packaged in a protective atmosphere". Does this mean the environment inside the bag is protective? Does it mean that the packaging room of the factory is a protective environment? Hmmmm.....answers on a postcard please.
According to the website this cheese contains one ingredient, which is milk. I appreciate that Dairy Crest want to keep their "special recipe" secret and out of the way of the competition but the lack of information about the ingredients is absolutely ridiculous.
I always thought that some kind of liquid starter or live yoghurt was needed to make cheese but maybe I am wrong? Surely there must be more to this cheese than milk?
Whatever else may be in this cheese is suitable for vegetarians, well according to the packet that is.
****Nutritional information****
100g of this cheese provides 416kcal, 25.4g of protein, 0.1g of carbohydrate, a whopping 34.9g of fat (of which 21.7g are saturates) and 0.7g of sodium.
Looking at the nutritional information it is pretty clear that it is ideal for those on the Atkins or some other low carbohydrate diet although the fat content is a bit of a worry, although that is to be expected. Whilst this cheese may be nutritionally unkind it does provide 739mg of calcium which is 92.5% of the recommended daily allowance.
This cheese is no better or worse for you (in nutritional terms) than many other cheeses so it can't be marked down for that and cheese eaters will have to put up and shut up. Besides, this cheese is just too good and the nutritional "goodness" or lack thereof will soon disappear once the consumption begins.
The smell of this cheese is simply divine. Opening the packet there is a distinctive "cheesy" aroma that will fill your nostrils and at that point you know it's going to be quite strong. Despite this initial wallop, the smell is not overpowering in any way and it doesn't stink the house out like other strong and smelly cheeses do.
In my opinion the Cathedral City mature cheddar has the best texture of any cheese I have tried. It is hard enough to grate and slice without crumbling up (a problem I find with many different cheeses on the market), but it is still smooth and plastic like. You know, like the processed cheese slices but better.
I have to admit that whilst I like cheese I am not a fan of the very strong and smelly cheeses (the stilton, raclette cheese and the like), I do, however, like my cheese to have a bit of flavour and the Cathedral City mature cheese fits my requirements perfectly.
Cheddar cheeses are rated on a scale from 1 to 5 (with 1 being the weakest and 5 the strongest) and this cheese is rated at number 4, therefore it is considered to be strong cheddar. Personally, I find the taste mild to begin with before a tangy kick that provides a bit of bite. My other half describes this as a "full bodied" cheese and I think I'm inclined to agree there as this cheese is just so good.
One of the best things about this cheese is the versatility. The taste, and probably more importantly, the texture means this cheese is excellent for hundreds of different recipes and foods stuffs.
It is great for slicing making it ideal for cheese on toast, sandwiches, burgers and the like. It is ideal for grating making it a topping of choice for jacket potatoes, pasta bakes and much more. It melts easily so it can be used as a topping for home-made pizzas or used in cheese sauces. These are just a few uses and it is a product where your culinary imagination can run riot. The choice really is up to the individual.
****Availability and price****
The Cathedral City mature cheese is available from almost all food retailers so getting some should not pose too many problems. Whilst the entire range may not be readily available you will almost certainly be able to get a standard block of this cheese so you can always adapt it and create your own "cheddar sticks" or "dip and go" or whatever else you desire.
The price of Cathedral City mature cheddar will obviously depend upon what product in the range you purchase, As an example a 200g block will set you back £1.78 from Tesco (and I assume this price will be pretty uniform in all major supermarkets, a little more in smaller outlets and considerably more from garages) whereas a 600g block will cost around £4.99. It is obviously more economical to buy in larger quantities.
Whilst this cheese is not the cheapest on the market it definitely isn't the most expensive either and, personally, I think spending a little more on this is worth it as it is great value for money.
Something I have noticed is that this cheese is often on special offers in many supermarkets so it definitely pays to keep your eyes open.
Overall the Cathedral City mature cheddar is an excellent cheese and one I highly recommend, especially if you like your cheese to have a bit of flavour but not so much that it is overpowering and kills your taste buds, like many strong cheeses do.
This cheese smells great, tastes gorgeous and the texture, being hard enough to slice and grate but still smooth, makes it ideal for a thousand and one recipes.
(This review was originally posted on Ciao under the name of yackers1)


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Holiday Inn Express CAPE TOWN CITY CENTRE3 Self rated
101 St. George's Mall,Cnr Church Str. & St George's Mall, Cape Town, 8001
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Take in Table Mountain views from the high-rise Holiday Inn Express Cape Town City Centre hotel, located in the heart of the city's business district. Relax, it's just 15 minutes' drive from Cape Town International Airport to our lively downtown location at Holiday Inn Express Cape Town City Centre. We're set on a tree-lined street packed with bars, restaurants and cafes, and is conveniently close to Cape Town International Convention Centre.
You can access wireless Internet throughout the hotel and ask helpful staff for tips on local sightseeing. Ideally located, this hotel in Cape Town's business district puts government offices and major companies on your doorstep. Invite colleagues to a meeting in this premier Cape Town business hotel, equipped with 2 air-conditioned meeting rooms, and feel free to make use of the 24-hour business centre. Take the scenic route to the V&A Waterfront. Cape Town is also home to the famous Cape Town Cycle Tour (previously known as the Cape Argus Cycle Tour) and we're just minutes from the start line. Iconic Table Mountain, 1km from Holiday Inn Express Cape Town City Centre, can be seen clearly from the hotel. Kick-start your day with a complimentary buffet breakfast in our vibrant Great Room. Vivid orchids and bold orange chairs add a splash of colour and large windows offer city views. Unwind on our decked terrace with a chilled glass of South African wine. .
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Hatfield Broad Oak (also known as HBO or Hatfield Regis) is a village and civil parish in the Uttlesford district of Essex, England, about five and a half miles south-east of Bishop's Stortford. Near the church of St Mary the Virgin is former Benedictine priory Hatfield Regis Priory.
At around the parish is one of the largest in Essex, stretching four miles (6 km) north of the village, and was formerly divided into four "quarters": Town Quarter, Woodrow Quarter, Heath Quarter, and Broomsend Quarter. At the north end of the parish lies Hatfield Forest, known for its large oak trees.
The name Hatfield Broad Oak has been used since at least 1136, and the eponymous oak was mentioned in record in 1295. The forest still contains the fenced remains of a very large oak known as the "Doodle Oak", estimated as 850 years old, though it is believed to be a different tree to that which gave the parish its name. Hatfield forest, is an Ancient woodland, a Site of Special Scientific Interest (SSSI) and a National Nature Reserve (NNR). It is now in the possession of the National Trust. The modern hedges in Hatfield Broadoak still follow the boundaries the ancient forest following clearances known as Assarting.
Hatfield was at one time a thriving market town. At the time of the 2001 census it had a population of 1,600.
"Hatfield Broad Oak is a very large parish, full of woods and streams, and including Hatfield Heath, Bush End, Greenhill, Wood Row, Taveners Green, Needham Green and Broad Street." (Source: The Recorders of Ucclesford History)
The parish was part of the Dunmow Rural District from 1894 until 1974. Since 1974 it has been located in the Uttlesford District of Essex.
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text: Hello all. I recently purchased a few ties from Sam Hober. A burn orange cashmere, a green grenadine and an english pattern silk. I just wanted to give a public thank you to the Sam Hober company and to David. Their ties are magnificent and of top tier quality, but more importantly their service is second to none. David is an absolute pleasue to work with. He will patiently and without pressure answer any and all questions you have untill you are ready to make your decision. He treats a one timer with the same care as a corporate client who may buy a hundred ties at at a time. If you are considering making a purchase from them go for it, you will thank me later. Here are the ties. and thanks to spoo for recommening I give them a shot, this is the later part where I thank you. Please feel free to post pics of your Hober ties as well, the more the more the merrier.


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JTdisc wrote:The articles and instructional threads are still great. Not having Blake around is a bummer. I also miss the occasional bits of wisdom from Mark Ellis.
The biggest turnoff however is that there are very few posters and the most prolific poster does little more than argue and call people names. At the other site 1 out of 20 posts is a flame, here it's like 1 out of 3. Without a moderator, this has become an extremely hostile place to post.
What would you have me do when somebody spreads lies? Back when there were more veteran posters bufoons were laughed off by numbers and the worst offenders were warned or banned. This is not the case any more.
The real problem is a way worse truthful post to fallacy count. And it is no surprise that the not so bright spew misinformation. That is bad because the posts remain here and when a new person comes here he will get misinformation and misrepresentations about members of this forum. Are you really saying throwing the first stone on false accusations initiated by the stone thrower is the model humanity should apply? If so i undrrstand why you would have me roll over and play dead. Unfortunately we have gotten some DGCR rejects here and guess what that does to the quality of the site?


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Christmas in St. Michaels is right around the corner. Held annually on the second weekend of December, this 24-year tradition is an amazing chance for Christmas Revelers to experience a weekend full of holiday fun!
The weekend will offer a variety of events, some ticketed, some free. All of the proceeds from the Tour of Homes, the Holiday Gala, the Breakfast with Santa and the sale of Collector Ornaments will directly benefit a select number of local non-profits.
Some of the events include:
- Gingerbread House Display
- Annual Holiday Gala
- Breakfast with Santa
- Christmas Parade
- Santa's Wonderland
- And an Old Fashioned Eastern Shore Christmas Dinner
For more information and to buy tickets for events, visit the Christmas in St. Michaels website: www.christmasinstmichaels.org


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Welcome to The Simsbury 1820 House
An Elegant Country Inn With A Rich History
Listed on the National Register of Historic Places, the graciously restored Simsbury 1820 House is an elegant bed and breakfast in Connecticut that offers modern amenities and personal service in a period setting. It is indeed the quintessential New England bed and breakfast.
Where 19th Century Charm Meets 21st Century Luxury
The 32 unique guestrooms, including three suites, at this historic Simsbury bed and breakfast are decorated with period antiques, reproductions, and fabrics to approximate the original style of the house. Four-poster canopied beds are luxuriously dressed in Belgian linens with plush down comforters. Amenities include TVs, two line phones with voicemail, and complimentary wireless, high-speed Internet access throughout the house and veranda.
Guests can enjoy an expanded continental breakfast in the Café or outside on the stately Veranda. Other complimentary amenities include continental breakfast, daily newspaper, and use of nearby pool and health club. For those who seek pampering, the Simsbury 1820 House also offers on-site spa services in your room.
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The staff of Simsbury 1820 House is experienced in coordinating a unique event for your next corporate function. The charm of the house and the expertise of the staff create memorable corporate meetings and events in Connecticut. Complimentary chauffeured transportation to and from airports and local destinations is available with advance notice.
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The historic Connecticut bed and breakfast Simsbury 1820 House continues to be a romantic and elegant gathering place for weddings, celebrations, and business functions in Connecticut. Overlooking the Farmington Valley, the Simsbury 1820 House is the perfect year-round retreat from which to explore the region's rich history, beautiful scenery, and outdoor activities on the Farmington River such as fly fishing, canoeing, kayaking, and tubing as well as skiing in the winter.
Come visit the historical Simsbury 1820 House voted
"Best Country Inn/Bed & Breakfast" by Hartford Magazine two years in a row.


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PHOENIX, Ariz. – Through their checkoff, the nation's dairy farmers and importers have the "collective power" to innovate, change and grow sales and trust, said Tom Gallagher, CEO of Dairy Management Inc. (DMI), which manages the national dairy checkoff program.
"While it's difficult to imagine one person affecting demand for their product, through the checkoff they have a voice, a very loud voice that can dominate the marketplace," Gallagher said.
Dairy farmers and importers can realize this power through their checkoff. Through its numerous partnerships, DMI is turning potential sales into actual sales by innovating product, packaging and consumer messaging, Gallagher said. He made these comments this week at the joint annual meeting of the National Dairy Board, National Milk Producers Federation, and United Dairy Industry Association in Phoenix.
Gallagher said the checkoff works to "multiply the checkoff's investment with other people's resources and money, to increase sales and build consumer trust, and ensure homes for increasing dairy production."
Where will those homes be? Gallagher offered examples in global and domestic markets.
Export market – Studies by Rabobank and the Bain Company project that billions of potential dairy sales are available globally. This includes 1.3 billion pounds of potential sales of UHT milk in China by 2020.
Domestic market – "This is still where the vast majority of your product goes," Gallagher said. "The domestic market is not a mature market – there are substantial areas for growth."
Closing that gap is a "great opportunity for the checkoff," he added.
"We do this by innovating so we can get people – whether in Singapore or Atlanta – the dairy products they want, where they want them and how they want them. Our goal is to stimulate the industry to turn potential sales into actual sales," he said.
Sales increase when companies innovate product, packaging and messaging to consumers, he said. The checkoff's role is to "get companies to do things they wouldn't have done, or do them faster, and to use other people's resources to meet dairy checkoff priorities."
Sales Successes
Gallagher offered these examples of how the checkoff has turned potential sales into actual sales.
1) Pizza – Since the start of the partnership with Domino's in 2009, 10 billion pounds of additional milk have moved through the pizza category.
2) Pizza Globally – The checkoff's work with Domino's, Pizza Hut and Papa John's has moved more than 100 million pounds of U.S. cheese into the Pacific Rim.
3) McDonald's – The partnership with McDonald's has become the model for other checkoff partnerships. DMI provides expert staff in food science, sustainability, nutrition and schools at McDonald's headquarters, resulting in billions of pounds of additional sales.
4) Taco Bell – In 2013, its first year of partnership with DMI, Taco Bell estimates it will move 1.7 billion pounds of milk; it projects to use 2 billion pounds in 2014. Its parent company, Yum Brands, has asked DMI to look across all of its businesses to provide counsel on developing a strategic nutrition approach for its menus.
5) Food Safety – The Innovation Center for U.S. Dairy®, whose board includes 34 chairmen or CEOs in the dairy industry, has enlisted the support of 350 companies, including co-ops, processors and retailers. These companies dedicate more than 1,000 staff members and money and other resources to work on checkoff priorities. "In the past two years, the Innovation Center's Food Safety Committee has trained more than 1,200 people at plant level – at no cost to the checkoff," Gallagher said.
6) USDA Grants to Farmers and Universities – Earlier this year, as a result of the work of the Innovation Center's Sustainability Council, USDA awarded $10 million to land grant universities to fund on-farm research programs in sustainability. This is in addition to $110 million in grants the checkoff has received for conservation improvements, research, renewable energy and improved efficiency, Gallagher said.
7) Nutrition and Product Research – In addition to a $13 million investment from DMI, the dairy checkoff has brought in another $75 million of funding from government grants, companies and countries. "That $88 million goes to dairy centers and land grant universities to accelerate important research, such as the value of milk fat in the diet," Gallagher said.
8) Fuel Up to Play 60 (FUTP 60) – In only three years, with the work of state and regional dairy checkoff staffs, FUTP 60 has reached a number of important milestones, including:
- 14 million students are eating healthier
- 14 million students are more physically active
- 1.5 million students are eating school breakfast at school that includes milk, cheese and yogurt; 85 percent of these students take fluid milk with their meal.
- 80 business cases developed by state and regional dairy checkoff organizations "prove that we have the models to sell more dairy." The models "give students a better product experience, increase sales and create the positive life-long values toward dairy," Gallagher said.
Partner contributions to expand FUTP 60 have reached $5.5 million. This includes $250,000 from Domino's several years ago and money from other companies, including Quaker, Jamba Juice and Microsoft.
"These examples are just part of the story of how the dairy checkoff is turning potential sales into actual sales," Gallagher concluded.


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Hundred Dollar ExerciseSituation puzzles (sometimes called lateral thinking puzzles) are ones where you need to ask lots of yes or no questions to figure out what happened in the situation. These are good puzzles for groups where one person knows the puzzle and answers the questions.
Clever Chris had a contest in his school. His gym teacher said who ever could make the treadmill go the fastest without falling would win a hundred dollars. Now, Chris wasn't very athletic, but he found a way to win the money anyways. What did he do?
AnswerIt's simple; he stood by the treadmill, put it up to the highest speed, and since he wasn't on the treadmill, he didn't fall, thus winning him the hundred dollars.
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Pomona Police Chief Dave Keetle will be the guest speaker at Thursday evening's meeting of the Willie White Park Focus Group and Neighborhood Watch.
Keetle, along with Community Services Officer Brenda Sutherland, will be the meeting that begins at 7 p.m. Thursday at the Willie White Park Community Center, 3065 Battram St.
The Willie White Park Focus Group is an organization of neighbors living around Willie White Park who came together in the early 1990s to address problems related to crime and to improve the neighborhood. The group meets monthly and has guests speakers representing the city, the Pomona Unified School District and state government in addition to local service groups.


text:
WINNIPEG — Doreen Brownstone turned 90 recently, and to celebrate her special birthday, her friends and colleagues in Winnipeg's theatre community threw her a party to remember.
About 150 people were on hand Sept. 28 at the Royal Manitoba Theatre Centre (MTC) lobby to greet Winnipeg's oldest working actress as she stepped out of the limo and walked down the red carpet. She spent most of the evening seated on a throne as friends serenaded her with songs, stories and good wishes.
"It was the most wonderful night of my life," Brownstone said. "I felt like the Queen on a walkabout."
Brownstone shows no sign of slowing down. She is really excited about an upcoming documentary on her career and a major role in a movie that is being shot locally. Both projects are being developed by the film production team of Angus Kohm and his partner, Stefanie Wiens.
"We thought it would be great to capture one of her performances on film because most of her best performances were on stage," Kohm said.
Kohm is comparing The Doreen Brownstone Movie to HBO's Curb Your Enthusiasm, in which Larry David plays himself. Brownstone will play a fictionalized version of herself as a one-time movie star who, at 90, has to accept work in more questionable, lower-budget films. It will also focus on her apartment block and her relationship with her colourful neighbours.
For the documentary, Kohm and Wiens have spent the last five months doing interviews with friends and former castmates.
"Doreen is an ideal subject for a documentary," said Wiens, who recalled first meeting Brownstone in 1993 in an MTC production of Fiddler on the Roof. "We think of her as a local treasure, but she is much more. While doing interviews for the documentary in Toronto, we interviewed Miriam Newhouse, a business rep in the industry. She told us that when Doreen turned 80, The stage actors union had to create a new category for her. There were no other professional actors in Canada who were over 80. Her life is a snapshot of Canadian theatre history."
Wiens praised Brownstone for her courage, integrity, sense of adventure and perseverance.
Brownstone hails from England where she first performed on stage in 1943. She came to Canada as a war bride. In her early years here, while still raising a family, she worked as a swimming teacher.
Brownstone returned to the stage in the late 1950s, working with John Hirsch and Tom Hendry, the founders of the Manitoba Theatre Centre. She co-starred with Gordon Pinsent in MTC's inaugural production, A Hatful of Rain, in 1958.
Over the past 55 years, she has graced countless Winnipeg stages with her talents. In the past 15 to 20 years, she has also played roles in several television series and locally shot full-length movies.
"I like to work," she said, "but I am at the age where if offers come, they come, if not not. I could play Yenta the Matchmaker tomorrow. I played the role in seven different productions [most recently last June in a Yiddish-language version of Fiddler]. I don't know though if I could still do eight shows a week.
"I thank the Lord that I still have my health and mental faculties."
Although Brownstone doesn't have any stage parts lined up yet for this season, she will be helping the MTC with its tribute to Stephen Sondheim in January and has some bit parts in local movies.


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Replacement frame for your dash buggy complete with front wheel J bar and handle, excluding wheels and bumper bar.
This product has been discontinued - once we've sold the last, it's gone for good (we're sorry!).
Not currently available in this region.
The dash frame can be replaced using a standard screwdriver.
© 2017 philandteds.com
Select your region


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Before you Borrow
Choosing to borrow an educational loan is a decision that you should consider seriously before entering into a loan agreement. Loans can be a wonderful way to make attending college possible, but many students enter into loan agreements without fully understanding the consequences of their decisions.
How much should I borrow?
You should never borrow more than you absolutely need to attend school. Loans must be repaid when you're no longer enrolled in school, and you need to be very realistic about your ability to repay student loan debt based on what you anticipate your future annual income will be. Check out the "Loan Payment Calculator" available on FinAid.org to see what your monthly payments might be at various borrowing levels.
Students are strongly advised to borrow through the Federal Direct Subsidized and Unsubsidized Loan program first. If additional loan funds are still needed, we suggest the Federal Direct PLUS (for the parents of dependent students) and the Federal Direct Graduate PLUS (for graduate students). We advise families to exhaust all federal loan options before using private education loans.
Deny or Reduce Your Loan
Marywood University awards Federal Direct Loans under the "passive confirmation process", meaning that we assume students want their Federal Direct Loan as packaged unless otherwise notified. Students who wish to deny or reduce their loans must notify the Financial Aid Office in writing or by sending an email to email@example.com.
If sending an email:
- please put "Cancel/Reduce My Loan" in the subject heading, and include
- your full name
- Marywood University student ID
- which loan you wish to cancel or reduce; the Unsubsidized Loan, Subsidized Loan or both.
Additional information on Federal Direct Loans
Code of Conduct
Marywood University adheres to a Code of Conduct which was created to provide transparency between Marywood University and private education lenders. The goal of the Financial Aid Office is to provide students with information they need to make good decisions about borrowing, and to select the types of loan(s) and the lender(s) that offer the best terms for their particular needs. Visit elmselect.com for information on private education loans.


text:
What sort of increase should someone expect when throwing a driver instead of a midrange?
I'm getting a bit frustrated. I throw Comets well, ie. I have pretty clean form.
I get a good snap on drives about 90% of the time. I get my Z and Glo Buzzzzes (178-180g) to 340-350 with great consistency. But I get Strikers, PDs, Orcs and Wraiths to about 370''. Is that a nose angle issue? Or is this normal?


text:
Buccal Misoprostol During Cesarean Section for Preventing Postpartum Hemorrhage
- Full Text View
- Tabular View
- Study Results
- Disclaimer
- How to Read a Study Record
Objective: to demonstrate that buccal misoprostol administration during cesarean delivery in women with risk factors for uterine atony decreases the need for additional uterotonic medications, uterine atony and postpartum hemorrhage.
Design: randomized, double-blinded, placebo-controlled trial.
|Postpartum Hemorrhage
|Drug: Misoprostol Drug: Folic Acid
|Phase 4
|Study Type:
|Study Design:
|Allocation: Randomized
Intervention Model: Parallel Assignment
Masking: Double (Participant, Investigator)
Primary Purpose: Prevention
|Official Title:
|Buccal Misoprostol During Cesarean Section for Preventing Postpartum Hemorrhage in Women With Risk Factors for Uterine Atony
- Need for Additional Uterotonic Medications [ Time Frame: 24 hours ]The surgeon requested additional uterotonic agents on the basis of the clinical findings during surgery (e.g. uterine atony or blood loss of at least 1000 mL) Additional oxytocin was considered additional oxytocic intervention for purposes of data analysis.
- Uterine Atony [ Time Frame: 24 hours ]Uterine atony is defined as failure of the uterus to contract adequately following delivery. Recognition of a soft, "boggy" uterus in the setting of excessive postpartum bleeding can alert the attendant to atony and should trigger a series of interventions aimed at achieving tonic sustained uterine contraction.
- Postpartum Hemorrhage [ Time Frame: 24 HOURS ]
Defined as:
Estimated blood loss ≥1000 mL after cesarean delivery. A substantial fall in the haematocrit e.g. 10% The requirement for a blood transfusion
- Blood Loss [ Time Frame: 24 hours ]
|Study Start Date:
|February 2008
|Study Completion Date:
|December 2013
|Primary Completion Date:
|December 2013 (Final data collection date for primary outcome measure)
|Assigned Interventions
Experimental: Misoprostol
women with risk factors for uterine atony who underwent cesarean delivery were assigned randomly to 400 mcg misoprostol (2 tablets) (n=60) placed in buccal space after umbilical cord clamping by anesthesiologist. The primary outcome variables were the need for additional uterotonic agents, estimated blood loss and uterine atony.
Drug: Misoprostol
At cord clamping 2 tablets (400 mcg) were placed in the patient´s buccal space by anesthesiologist.
Other Name: Cytotec
Placebo Comparator: Folic Acid
women with risk factors for uterine atony who underwent cesarean delivery were assigned randomly to 10 mg Folic acid (2 tablets) (n=60) placed in buccal space after umbilical cord clamping by anesthesiologist. The primary outcome variables were the need for additional uterotonic agents, estimated blood loss and uterine atony.
Drug: Folic Acid
At cord clamping 2 tablets (10 mg) were placed in the patient´s buccal space by anesthesiologist.
Other Name: Placebo
Detailed Description:
|Ages Eligible for Study:
|Child, Adult, Senior
|Sexes Eligible for Study:
|Accepts Healthy Volunteers:
Inclusion Criteria:
Women who underwent delivery either by elective or emergent cesarean section at 24 week gestation or later with preoperative levels of hemoglobin and hematocrit determined up to 72 hours prior to delivery. The patients must have at least one of the risk factors for uterine atony listed below:
- Fetal macrosomia (estimated fetal weight ≥ 4 Kilos) diagnosed by clinical measurement (Johnson´s technique) or ultrasound measurement (Hadlock´s formula).
- Polyhydramnios (defined as Phelan´s amniotic fluid index > 24 cm)
- Twin or Multiple pregnancy.
- Prolonged labour (prolonged active phase > 12 hours) or precipitate labour(cervical dilatation ≥ 10 cm/hour).
- Magnesium sulphate or any other tocolytic agent therapy for ≥ 8 hours before cesarean section.
- Intravenous oxytocin therapy for at least 4 hours before cesarean section.
- Multiparous women (≥ 3 prior abdominal or vaginal deliveries )
- Clinical chorioamnionitis was defined as maternal temperature of ≥ 38°C in addition to more than one of the following criteria: fetal tachycardia (> 160 beats per minute), maternal tachycardia (>100 beats per minute, maternal leukocytosis (15,000 cells/mm3), uterine tenderness or foul smelling amniotic fluid.
- Known myomatosis, uterine Müllerian malformations or those diagnosed by ultrasound.
Exclusion Criteria:
- Misoprostol incorrect administration
- Severe allergic, bleeding disorders (e.g., haemophilia); severe asthma or any other absolute contraindication to misoprostol use.
- Any bleeding occurred before delivery (abruptio placentae, placenta praevia) or bleeding due to other causes different than uterine atony.
Please refer to this study by its ClinicalTrials.gov identifier: NCT01733329
|Hospital Universitario Dr. José Eleuterio González
|Monterrey, Nuevo León, Mexico, 64460
Publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
|Responsible Party:
|Flavio Hernández Castro, Principal Investigator, Hospital Universitario Dr. Jose E. Gonzalez
|ClinicalTrials.gov Identifier:
|NCT01733329 History of Changes
|Other Study ID Numbers:
|Study First Received:
|November 16, 2012
|Results First Received:
|December 14, 2013
|Last Updated:
|February 12, 2014
Keywords provided by Flavio Hernández Castro, Hospital Universitario Dr. Jose E. Gonzalez:
Buccal Misoprostol
Uterine Atony
Postpartum Hemorrhage
Additional relevant MeSH terms:
Postpartum Hemorrhage
Pathologic Processes
Obstetric Labor Complications
Pregnancy Complications
Puerperal Disorders
Uterine Hemorrhage
Folic Acid
Vitamin B Complex
Abortifacient Agents, Nonsteroidal
Abortifacient Agents
Reproductive Control Agents
Physiological Effects of Drugs
Anti-Ulcer Agents
Gastrointestinal Agents
Growth Substances
ClinicalTrials.gov processed this record on September 21, 2017


text:
FrogsTrivia brain teasers have some element of trivia in them, but they are not just pure trivia questions.
Catholic frog
Flat-headed frog
Rheoba trachus Silus
The normal green tree frog does not fit in the group of frogs above. Why?
Hintarid, bare, desolate
AnswerAll the frogs in the group are frogs which live in the desert. The green tree frog would not survive without water.
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Rick Cowan was a young NYPD detective in 1992 when he dropped by a Brooklyn waterfront warehouse to investigate a recent firebombing - only one in a string of interviews he considered routine. But what he found there was far from routine, for it would take him on a five-year odyssey and nearly cost him his life. In fact, he had stumbled on the lead of a lifetime - the suspicion that he might unearth the hard evidence police and federal agencies alike had been chasing for decades: the proof of collusion among the mob families to extort billions from the nation's most influential corporations that call New York their home.
Featuring eccentric, larger-than-life New York characters and an undercover cop on the brink of being discovered - and murdered - at every step, Takedown is a riveting real-life procedural and one of the most important investigative books of its time.
©2002 RCR Enterprises Inc. and Century Literary Enterprises Inc.; (P)2002 Random House Inc., Random House Audio, a Division of Random House Inc.
The narration was so good, I felt like I was watching the movie. Great story.
Superior, riveting! This accounting was so fascinating I thought a second listen was in order just to engage the details. The narrator, Christopher Meloni, was excellent!
"Magnifico !"
A really exciting audiobook that will keep your interest peaked. Fascinating story and plot,and probably the best narration of any audiobook that I, personally, have listened to. Five star all the way!
I did not want the book to end. How the author was able to keep his indenity from the Mob and bring down their control of the garbage and recycling industry in New York is an incredible story. The narriator does a great job of drawing the listener into the story that never slows down.
If you enjoy stories about organized crime this is a must.
"A 'Must-Listen' in the genre"
You will rarely hear a non-fiction audiobook performed as professionally as this one, especially when you consider how much like an exciting fiction story it is told. The story, by the way, is exciting by itself, but it's almost worth listening to this audiobook just to hear how astounding the narrator is. This fellow talks in one continuous flow with the appropriate accent of a New York police detective and amazing impressions of crime-family gansters. There are no inappropriate pauses or any other indications that he is reading text; you would almost think that he has memorized the entire book.
In short, this is one book that you will go through quickly because once you start it, you'll have a difficult time turning it off!
P.S. Occasionally, the language used by the gangsters is foul, but to use any other language in the narration would not be true to the subject at hand since, apparently, this is the way 'wise-guys' talk.
"An Enthralling True Story"
This is a memorable listen. It is the story of a law enforcement officer who goes undercover to thwart a powerful and dangerous crime organization. The reading is very good, the book's narration is fast-paced, and the descriptions of people and scenes (especially Italian restaurants!) are vivid.
"Taut suspense if you're rooting for the"
This is a relatively short listen at a little over 5 hours, but definitely worth your time if you like Mafioso stuff. The protagonist, an NYPD detective, puts himself in major harms way to make the case for the prosecution. There are numerous tense moments as he gets challenged, threatened, and interrogated. As with all Mafia stories, I found the profusion of characters, motives, schemes and counter-schemes to be confusing at times, but the author moves things along well. I also really liked Chris Meloni's narration - he's an excellent actor (scary in Oz), and a great choice for this reading. I hope he does more work in narration.
I kept reading other reviews about how great this book is, but I wasn't impressed. All these mob stories are pretty interesting anyway, but a much better book in this category is Iceman. Wow. Now THERE'S a story.
I would consider this a "starter mafia" look into the genre. Some people are surprised, though I don't know why, at the cruelty of violence, and the harsh language. I didn't feel this book had much (if any?) overt violence at all.
"Great Listening"
This is a great book. There is a considerable amount of strong language but for this type of story it is justified. The narrator is outstanding. He gives the impression of everything happening at that moment. You almost forget that he is actually narrating.
I highly recommend this selection if you don't object to strong language.
"Fascinating Listening!"
The person who narrated this audio book did a fabulous job, in my opinion. I felt like I was actually there, watching all the action. I almost never read the same book more than once, but I feel certain I will listen to this one again. I really felt I got more than my money's worth on this book and would recommend it to anyone.
As you can see, I was so impressed with the narration I almost forgot to comment on the story itself. It was great--well done and very interesting. I can't imagine anyone not thoroughly enjoying this book.
Report Inappropriate Content
If you find this review inappropriate and think it should be removed from our site, let us know. This report will be reviewed by Audible and we will take appropriate action.


text:
Submit News
Apple Pays Tribute to Steve Jobs on Company Website
Jason Mick
October 5, 2012 11:27 AM
Recipient E-mail
Sender E-mail
Jobs passed away one year ago today from complications with pancreatic cancer
Today marks one year since
Apple's former CEO Steve Jobs died
, and the tech company is paying tribute to its late leader on the Apple homepage.
When visiting the
Apple website
today, a video automatically appears instead of the usual product tabs for shopping. The video, which is nearly two minutes long, is a montage of Jobs from his early days at Apple to his later years.
The video highlights some of Apple's largest moments with Jobs, such as the unveiling of major products like the iMac, the iPod and the iPhone. Along with soft cello playing in the background are quotes from Jobs over the years.
At the end of the video, a message from current Apple CEO Tim Cook appears:
Steve's passing one year ago today was a sad and difficult time for all of us. I hope that today everyone will reflect on his extraordinary life and the many ways he made the world a better place.
One of the greatest gifts Steve gave to the world is Apple. No company has ever inspired such creativity or set such high standards for itself. Our values originated from Steve and his spirit will forever be the foundation of Apple. We share the great privilege and responsibility of carrying his legacy into the future.
I'm incredibly proud of the work we are doing, delivering products that our customers love and dreaming up new ones that will delight them down the road. It's a wonderful tribute to Steve's memory and everything he stood for.
- Tim
Jobs died from
complications with pancreatic cancer
one year ago today at the age of 56. Just previous to that, in August 2011, Jobs had
stepped down
from his position as Apple CEO. Cook stepped in as his successor.
"I'd be pissed too, but you didn't have to go all Minority Report on his ass!" -- Jon Stewart on police raiding Gizmodo editor Jason Chen's home
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Leo Burnett Honored with Top Creative Award for Innovative Emergency Preparedness PSAs
NEW YORK, November 15, 2012 — Natural disasters that have devastated the nation this year have reminded Americans about the importance of preparedness. That was the focus of the Ad Council and FEMA's Ready campaign created pro bono by Chicago-based advertising agency Leo Burnett. The innovative campaign earned Leo Burnett the Ad Council's top creative award of the year – the Gold Bell for Creative Excellence. Marc Pritchard, Global Branding Officer of The Procter and Gamble Company and Ad Council Chairman of the Board, presented the award last night at the Ad Council's 59th Annual Public Service Award Dinner. Silver and Bronze Bells were also awarded to Havas Worldwide New York and Grey New York for their work on the Unplanned Pregnancy Prevention and Stroke Awareness campaigns, respectively.
The Gold, Silver, and Bronze Bell winners were chosen from all of the PSAs created by the Ad Council's 40 volunteer agencies nationwide. Through a comprehensive review process, the bell winners were selected by the Ad Council's Campaign Review Committee (CRC), comprised of top creative and planning talent from the nation's leading advertising agencies. The CRC is responsible for review and approval of campaigns' strategic and creative direction and they help to ensure the Ad Council's standard of excellence. Judging, conducted in October, was led by CRC Chairs Rob Feakins, President and Chief Creative Officer at Publicis, Cindy Gallop, Founder and CEO of IFWeRanTheWorld and Susan Credle, Chief Creative Officer at Leo Burnett.
Havas Worldwide New York received the Silver Bell for their work on the Unplanned Pregnancy PSA campaign developed in partnership with the National Campaign to Prevent Teen and Unplanned Pregnancy which uses humor to communicate the importance of careful and consistent use of birth control to young women. The Bronze Bell was awarded to Grey New York for their new "Body Language" Stroke Awareness PSAs with the American Stroke Association which inform potential bystanders about the early warning signs of stroke.
"This year, our volunteer ad agencies developed an incredible body of work which will linger in the minds of audiences, helping to motivate changes in attitudes and behavior and, ultimately, improving and saving lives," said Peggy Conlon, president & CEO of the Ad Council. "We congratulate the creative teams at Leo Burnett, Havas Worldwide New York and Grey New York for their well-deserved awards. We're so proud to share their breakthrough and inspiring PSAs with the American public."
Leo Burnett's winning Ready PSAs demonstrate the significance of preparing today in advance of an emergency to help reduce the consequences of a disaster tomorrow, and direct audiences to www.ready.gov/today, where they will find a downloadable family emergency plan, emergency kit checklists and guidelines on how to better prepare.
"We created the 'Ready' campaign before Hurricane Sandy was even a thought. The Hurricane's swift onset and devastation to the East Coast serves as confirmation of how important it is to be prepared for a disaster on any given day," said Susan Credle, Chief Creative Officer, Leo Burnett USA. "Leo Burnett has a strong connection to the Ad Council and it's always an honor to be rewarded by your colleagues and acknowledged for creative work that truly affects peoples' lives."
Previous winners of the Gold Bell include ArnoldNYC for the Think Before You Speak campaign, Merkley + Partners for the Online Sexual Exploitation campaign, Kirshenbaum bond + partners (now kbs+) for the Adoption from Foster Care campaign, Kaplan Thaler Group for the Underage Drinking Prevention campaign, and McCann-Erickson for the Obesity Prevention campaign.
The Ad Council
The Ad Council is a private, non-profit organization with a 70-year history of marshalling volunteer talent from the advertising and media industries to deliver critical messages to the American public. Having produced literally thousands of PSA campaigns addressing the most pressing social issues of the day, the Ad Council has affected, and continues to effect, tremendous positive change by raising awareness, inspiring action and saving lives. To learn more about the Ad Council and its campaigns, visit www.adcouncil.org. For more information, please visit www.adcouncil.org. You can also visitwww.facebook.com/adcouncil or follow the Ad Council on Twitter @AdCouncil.
Media Contact:
Ellyn Fisher
The Ad Council
[email protected]


text:
Help Us Select Cabin Comforts
The time has finally arrived! Please help us select housewarming gifts for the winner of the Blog Cabin 2013 Giveaway. Then enter for a chance to win the identical gift set. We will change rounds regularly, so please keep checking back.
Today we launch the Bed and Bath Round, which includes slippers, bath mats and more. Vote, enter and good luck!