text:
|Publication number
|Publication type
|Application number
|Publication date
|Feb 17, 1998
|Filing date
|Feb 27, 1995
|Priority date
|Jun 10, 1991
|Fee status
|Publication number
|Stephen Laufer
|Original Assignee
|Laufer; Stephen
|Export Citation
|BiBTeX, EndNote, RefMan
|Patent Citations (21), Referenced by (14), Classifications (8), Legal Events (9)
|External Links: USPTO, USPTO Assignment, Espacenet
This application is a continuation-in-part of applicant's application, Ser. No. 08/154,253, filed Nov. 18, 1993, now U.S. Pat. No. 5,393,543, which is a continuation-in-part of Ser. No. 08/030,794, filed Mar. 12, 1993, now U.S. Pat. No. 5,292,540, which is a continuation-in-part of Ser. No. 07/712,943, filed Jun. 10,1991, now U.S. Pat. No. 5,194,277.
The present invention relates to a process for producing potato chips and shoestring potatoes, which have substantially the same flavor, color and crispness as well as a slightly greasy appearance similar to conventional deep-fried products but in which no fat content is added to the potato and no foodstuff is removed. Potato chips and shoestring potatoes are typically produced by deep frying thin slices or strips of raw potatoes in an oil. The deep frying process reduces the water content in the potatoes while adding oil to the product to produce the desired color and crispness. However, the resulting product contains considerable oil, and thus fat, which is generally unhealthy.
With increased public awareness of the benefits of low fat foods, efforts have been undertaken to develop alternate methods for producing the ever popular potato chip. Examples of such efforts are seen in U.S. Pat. Nos. 4,277,510, 4,283,425, 4,749,579 and 4,906,483. While reducing the fat content of the resulting chip in comparison to the conventional deep frying process, the processes described in U.S. Pat. Nos. 4,277,510 and 4,749,579 continue to employ the step of frying the slices of potato in an oil and thus continue to add fat to the chip. The process described in U.S. Pat. No. 4,906,483 like the present invention, employs microwave heating in lieu of deep frying, but additionally teaches the removal of the starch from the potato chip and thus does not provide the whole food content of the potato. The process described in U.S. Pat. No. 4,283,425 also employs microwave cooking in lieu of frying to avoid the addition of fat to the chip but teaches the necessity of coating the chip prior to the microwave heating thereof with a globular protein such as soy isolate or egg albumen. As certain individuals are allergic to soy and dairy products and others prefer natural foods with no additives, such a process would be somewhat limited in its appeal. In contrast to the above processes, the process of the present invention not only provides potato chips having substantially the same flavor, color, crispness and a slightly greasy appearance similar to conventional deep-fried potato chips, without the need for deep-frying, but does so without the addition or deletion of any food content to the natural potato. The result is a completely natural potato chip which is very low in fat.
Briefly, the present invention is directed to a process for preparing potato chips having substantially the same flavor, color, crispness and a slightly greasy appearance similar to deep-fried potato chips but in which no fat content is added to the natural potato and none of the natural foodstuffs therein are removed. The process comprises the steps of washing the potatoes to remove foreign matter from the skin thereof, cutting the potato into thin slices, optionally washing or blanching the slices, and heating the slices of potato in a microwave oven for about three to ten minutes depending on the power and efficiency of the microwave equipment and the quantity of slices being subjected to the microwaves. Depending on the food contact surface used in the microwave oven, the slices of potato can be rotated 180� at the mid-point of the microwave heating step to prevent the potato slices from adhering to the contact surface. After heating, the chips are removed from the microwave oven and are ready for consumption. If desired, salt can be added prior to or after the microwave heating. Other natural seasonings can also be added to the chips but preferably after microwave heating to avoid burning the seasonings.
To reduce the cooking time in the microwave oven and the costs associated therewith, the potato slices are preferably preheated prior to microwaving. While baking and steaming have been successfully employed in this preheating step, it has been found that preheating with dry heat, i.e., baking, is preferred due to the reduction in the moisture content of the slices which can be achieved with dry heat. Substantially reducing the moisture level in the slices prior to microwaving not only reduces the microwaving time but appears to provide a superior product. Such preheating should be conducted at a temperature and for a time sufficient to remove from about 50% to 80% of the moisture from the slices prior to microwaving and preferably between 65% to 70%. By preheating the slices at a relatively high temperature and for a relatively short period of time to obtain such a reduction in the moisture content of the slices, the subsequently microwaved chips consistently exhibit the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips. If a reduced moisture content is desired in the chip to increase the shelf-life of the product, the time of the microwave heating step can be slightly extended or, more preferably, the cooked chips can be subjected to a microwave drying step wherein the chips are again exposed to microwave energy, but at a lower intensity. Completing the chip preparation process at a lower microwave power level provides more control over the final moisture level of the chips through variations in the time and power level of the microwave drying step. In addition to producing low fat potato chips, the process of the present invention can also be used to produce shoestring potatoes and other tuber chips and shoestrings without the addition of any fat and without removing any of the natural foodstuffs.
It is the principal object of the present invention to provide an improved process for preparing potato chips which have the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips but which does not add any additional fat content to the natural potato nor removes any of the natural foodstuffs from the potato.
It is another object of the present invention to provide an improved process for preparing potato chips which obviates the need to add any other food item or chemical to the potato during the process.
It is yet another object of the present invention to provide an improved process for preparing potato chips which eliminates the need to fry the chips in oil during the process.
It is yet another object of the present invention to provide an improved process for preparing shoestring potatoes which does not add any additional fat content to the natural potato to provide a low fat shoestring potato and which does not remove any of the natural foodstuffs from the potato.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
In the process of the present invention, the potatoes are first washed and scrubbed in a customary manner to remove any foreign matter from the exterior skin thereof. The washed potatoes are then sliced, preferably without removing the skins, to a thickness of about 1/16 of an inch. The potato slices can then be washed or blanched as is customarily done in a conventional potato chip manufacturing process. The chips are laid on a ceramic or other suitable plate, placed in a microwave oven and heated in the microwave oven from about three to ten minutes, depending on the wattage of the microwave oven and the quantity of the slices being cooked. In a typical microwave oven designed for home use and having a power rating of about seven hundred to one thousand watts and operating at about 2450 Mhz, a batch of about two dozen of the cut slices are heated for about six to ten minutes at a full power setting, with about eight minutes being the optimum heating time. In a commercial microwave unit having a power rating within the range of about fifty to three hundred kilowatts and operating at about 915 Mhz, the heating time could be reduced to one minute or less, depending on the power and efficiency of the microwave oven and number of chips being cooked.
To prevent the potato slices from adhering to the plate, the slices are preferably turned 180� at the mid-point of the heating. If a non-stick plate surface is employed, turning of the potato slices is not necessary. Alternatively, a support tray could be employed for stacking the slices on and in a vertical disposition within the microwave oven to prevent the potato slices from sticking to the plate without the need for interrupting the heating process to turn the slices. For commercial operations, a continuous heating cycle could be employed in which the potato slices are placed on a conveyor which runs through a microwave heating station for mass producing the potato chips of the present invention. At the completion of the heating period in the microwave oven, the chips are removed and are ready for consumption or packaging.
In certain instances, it may be desirable to reduce the time of the microwave heating process for energy or other considerations. By heating the slices of potatoes prior to microwaving (referred to herein as preheating), the time necessary for microwaving the then partially cooked potato slices can be reduced. It has been found that preheating the slices in an oven such that from about 50% up to 80% of the moisture content of the slices is removed prior to microwaving significantly reduces the microwaving time and the costs associated therewith and improves the crispness and taste of the final product. Removal of about 65% to 70% is actually preferred. If more than 80% of the moisture is removed, the slices become too hard and the subsequent microwaving step will not produce the desired crisp and light chip. If less than 50% of the moisture is removed, the potential benefits resulting preheating are not fully realized. As the amount of pre-microwave heating moisture reduction increases from the elimination of mere surface moisture (defined in U.S. Pat. No. 5,202,139 as being about a 6% moisture reduction) to the desired level of 50% to 80%, the economic benefit of such moisture reduction becomes more significant until the preferred level of moisture reduction of about 6% to 70% is reached. At moisture reduction levels of about 20% to 25%, well below the desired range, but still substantially in excess of the elimination of only the surface moisture in the chips, the economic benefits, though not fully realized, are still significant. The quality of the chips produced employing a 20% to 25% pre-microwave reduction in the chip moisture, while not as high as those made using the preferred range of pre-microwave moisture reduction, would still exceed those in which only a minimal amount of moisture was removed from the slices prior to microwaving. For best results, however, the higher range of to 80% of the chip moisture, and most preferably 65% to 70% thereof, should be reduced during the pre-microwave heating step. The moisture reduction can be achieved in a non-commercial application by heating the slices at a temperature within the range of about 250 to 500 degrees Fahrenheit. For example, baking the chips at about 400� F. for a period of six to twelve minutes will reduce the microwave cooking time in a home microwave oven to about three to seven minutes, with the optimum baking time for about twenty chips being about ten minutes and the microwave cooking time being about 5 minutes.
In mass production commercial applications of the present invention, preheating at higher temperatures for shorter periods of time is preferred, both to reduce the microwaving time and to enhance the quality of the product. It has been found that by baking the slices at high temperatures within the range of about 500� to 800� Fahrenheit for about 30 to 120 seconds, and preferably at about 700� F. for 50 seconds, not only can the microwaving time be reduced to about 20 seconds to 5 minutes, depending on the volume of slices and the microwaving apparatus, but the quality of the product is improved. It is believed that the preheating temperature range could be extended to about 900� F. which would reduce the lower end of the preheating time range to about 20 seconds. By preheating within this higher temperature range, the air pockets common to deep-fried chips begin to form during the preheating of the raw slices and, the subsequent microwaving appears to more consistently provide the chips with the same light crispiness and texture of deep-fried chips.
By way of example, potato chips having the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips but having no added fat content could be produced by baking 25 pounds of potato slices of about 1/16 of an inch thick in an oven for 50 seconds at 700� Fahrenheit. The preheated chips are then directed to a microwave oven having a power rating of about 120 kw and exposed to the microwaves for a period of about 115 seconds.
Similar results might also be obtained in commercial applications at lower temperatures in the range of 250� to 500� Fahrenheit by using ovens providing a heated airflow directed about the potato slices. The movement of heated air about the slices during a pre-microwave heating step promotes more rapid moisture removal from the slices and thus reduces the preheating time. The more rapid air movement about the slices, the more quickly the moisture is removed. However, the use of rapidly circulating air about the slices in the oven tends to produce a chip which has a somewhat dull appearance. This can be overcome by steaming the raw slices prior to such preheating until the slices exhibit a slick, shiny appearance. This typically occurs in about 30 to 90 seconds. The slices could also be boiled in water for a period of about 10 seconds to one minute in lieu of steaming but with boiling, the slick, shiny appearance, which is indicative of the completion of this step, is not readily apparent.
While a precise correlation between preheating times and temperatures and microwaving power ratings and times has not been determined, increasing the temperature in the preheating step and/or providing heated air movement during the step will reduce the preheating time required to obtain the desired moisture reduction. Increasing the moisture reduction within the prescribed limits will reduce the microwaving time. However, potato slices preheated to the desired moisture reduction level at an elevated temperature within the range of about 500� to 900� F., and preferably at about 700� F., will generally provide a superior chip to slices preheated at a lower temperature and for a longer time to provide the same moisture reduction level. The overall chip processing time in commercial applications employing a preheating step could be reduced by overlapping the preheating and microwaving steps. In such instances, the preheating temperature would preferably be reduced during the overlapping period, particularly if a relatively high preheating temperature were employed. In addition, the microwave energy may be applied intermittently to reduce total energy consumption.
To increase the shelf life of the chips cooked by the above-described preheating and microwaving steps, the cooked chips could be further dried by a second microwaving step. This could be accomplished with a typical home microwaving oven with a maximum power rating of one kilowatt by subjecting the cooked chips to the microwaves at a medium power setting for a period of about one and one half to six minutes, with about three minutes being preferred. In a commercial application, the power in the second microwave unit would be reduced by at least 50% and more typically 75% to 80% from that employed in the microwave cooking step and the chips would also be exposed to the microwaves for about one to six minutes.
If desired, salt or other natural seasonings can be added to the potato slices. Salt can be added prior to or after heating the chips in the microwave oven, whereas other seasonings which are susceptible to burning should be added after the microwave heating step. If seasonings are added to the potato slices after microwave heating, it may be necessary to add a very small amount of oil or other suitable medium to the cooked chips or to the seasoning so that the seasoning will adhere to the cooked potato product. Such a medium could comprise a solution of water and gum acacia. When using such as medium, the water would have to be evaporated by the subsequent application of heat at a temperature and for a time which did not further cook the chips. It has been found that an attractive flavor can be added to the chips without adding any fat and without the need for such an additional application of heat by dipping or soaking the raw slices in a vinegar and water solution, preferably employing red wine vinegar, prior to the preheating step. Other non-fat flavorings in a liquid state could be similarly applied to the chips if desired.
Completing the process at a lower power allows for better control over the moisture level of the final product through variations in the time of the second microwaving step and/or by regulating the power level at which this final drying step is conducted. It also allows for better control over the final appearance of the chips in that the coloring of the chips can be more closely regulated at the lower power level to meet the manufacturer's desires. When employing a second microwaving step at a reduced power level for improved moisture control over the process, the duration of the microwave cooking step may be slightly reduced. The moisture control of the chips can be further enhanced by introducing heated air into the microwave oven during the second microwave step at a temperature of from about 150� to 400� Fahrenheit (preferably about 275� F.). To optimize such moisture control as well as control over desired color variations, the temperature of such air should be selectively variable within this range. In some instances, the additional drying of the chips might be achieved solely with the use of heated air without the second microwaving step. Alternatively, a radio frequency dryer could be used in lieu of a second microwaving. The use of radio frequency waves for further drying of the chips may be advantageous when it is desired to remove moisture from the chips with minimal heating of the chips so as to avoid further browning. A radio frequency dryer suitable for such purposes is marketed by Proctor Strayfield, a division of Proctor and Schwartz of Horsham, Pa.
An example of apparatus for commercially producing chips in accordance with the present invention comprises a conveyor system to provide continuous chip production, a gas-fired oven and one or two microwaving stations. The individual slices would be continuously transported on the conveyor through the oven in a spaced array so as to provide even heating of the individual chips. The speed of the conveyor through the oven would be set relative to the oven temperature, preferably at about 700� F., to provide the residence time within the oven necessary to achieve the desired moisture reduction within the slices. The conveyor could comprise a single belt traveling linearly through the oven or, to reduce the overall length of the oven, a single belt traveling in a tortuous path or a plurality of belts arranged such that the potato slices travel back and forth within the oven as they are deposed from one belt onto another. A conveyor belt would then transport the preheated chips from the oven into a microwave station where the chips would be subjected to the microwaves for a predetermined period of time, preferably at a relatively high power level of about 300 kw, although power ratings within the range of from about 1 kw up to 600 kw could be employed. The upper power limit of the microwave station has yet to be established. The conveyor belt moves the chips through the microwave station at a speed selected so as to provide the necessary microwave heating time within the station given the extent of preheating and the power level of the microwave station. Alternatively, the conveyor belt could transfer the chips within the microwave station in a stacked disposition onto one or more slower moving belts after such time as the chips were sufficiently dried so as not to stick together. Through such a multi-belt configuration, the size of the microwave station could be reduced. The chips are then conveyed through a reduced power microwave station for further drying of the chips to the final desired moisture level for prolonged shelf life which is generally about 2%. To provide flexibility in the system, the speed of the conveyor belt or belts employed in the conveyor system would be adjustable as would be the oven temperature and power levels in the microwave stations.
In addition to potato chips, the aforesaid process can be used to produce shoestring style potatoes. To produce shoestring potatoes, the same process is employed except that the potatoes, after washing are sliced into elongated or curved strips of the desired configuration and length, preferably about 1/16-1/8 in. in thickness, and heated in a home microwave oven for about six to twelve minutes depending on thickness of the strips or for as short a time as about one minute in a commercial microwave oven. As with the potato slices, the potato strips can also be preheated prior to microwaving to reduce the microwave heating time. As shoestring potatoes are generally somewhat thicker than potato chips, their preheating and microwaving times will be slightly greater than the corresponding times for pre-heating and microwaving the slices used in the production of potato chips. For example, by baking the strips at about 400� Fahrenheit for about six to fourteen minutes, the microwave heating time is reduced to about three to ten minutes in home units and to about thirty seconds to six minutes in commercial microwave unit, depending on the power and efficiency of the microwave oven and the number of strips being cooked. If the strips were preheated in a commercial application by baking at a temperature of about 700� F. for a period of about one minute, the microwaving time required to produce the desired product would be about two and one-quarter minutes. As with the chips, the microwaved strips could be further dried by a second microwaving step to increase the shelf life of the product. This could be accomplished by using substantially the same above-described parameters employed with the potato chips.
Other low fat chips comprised of other tubers and vegetables such as sweet potatoes, yams and beets as well as chips comprised of mixed ingredients such dried potato and other tuber flakes dried vegetables and/or grains, mixed in water, as well as tortilla chips, could be prepared utilizing the aforesaid processes. With chips employing mixed ingredients such as tortilla chips, the chips would be press formed in a conventional manner, i.e., rolled to a thin sheet and cut, as opposed to sliced, and then microwave cooked, heated and microwave cooked or heated, microwave cooked, and dried using microwave heating, radio frequency heating or convection air as previously described. In the preparation of tortilla chips, however, the baking time is preferably reduced to a range of about twenty seconds to two minutes while the baking temperature range can range from about 250 to 900 degrees Fahrenheit depending on the type and configuration of oven being used. In addition, if a second microwave step were employed after the microwave cooking step to further dry and increase the shelf life of the chips, the cooked tortilla chips would be exposed to the microwaves at the above-described reduced power settings for a period of about 45 seconds to 5 minutes.
Various changes and modifications may be made in carrying out the present invention without departing from the spirit and scope thereof. Insofar as these changes and modifications are within the purview of the appended claims, they are to be considered as part of the present invention.
|Cited Patent
|Filing date
|Publication date
|Mar 5, 1937
|Jun 16, 1942
|George A Brace
|Method and apparatus for processing potatoes
|Jan 29, 1964
|Feb 8, 1966
|Anaconda Aluminum Co
|Easily openable package and closure therefor
|Mar 25, 1964
|Jan 23, 1968
|Lipoma Electronics Co
|Process for making fried chips
|Jun 5, 1970
|Jul 4, 1972
|Hunt Wesson Foods Inc
|Process for cooking bacon and other meat products using infra-red and microwave energy
|Dec 18, 1970
|Apr 29, 1975
|Gen Foods Corp
|Partially gelatinizing potato pieces by a microwave heat treatment prior to deep fat frying
|Mar 30, 1973
|May 6, 1975
|Baker Perkins Inc
|Apparatus for making bread and like food products
|Jul 13, 1973
|Jan 20, 1976
|William Patrick De Stoutz
|Method and apparatus for the irradiative treatment of beverages
|Aug 2, 1976
|Feb 14, 1978
|The Pillsbury Company
|Method of making dehydrated potato
|May 19, 1980
|Aug 11, 1981
|General Foods Corporation
|Process for preparing low fat content potato chips and product thereof
|Aug 13, 1982
|Jan 8, 1985
|Smith Donald P
|Thermal treatment apparatus
|Jul 30, 1984
|Aug 18, 1987
|Superwave Technology, Inc.
|Conveyorized microwave heating system
|Mar 11, 1987
|Jan 24, 1989
|Musser's Potato Chips, Inc.
|Infrared and microwave energy treatment of food
|Sep 29, 1988
|Mar 6, 1990
|Kloos Sharon C
|No-fat, no-cholesterol, salt-free, potato cooking process
|Nov 21, 1988
|Apr 24, 1990
|Childers Jr Melvin D
|Method of toasting slices of potato and other produce
|Nov 16, 1988
|Sep 17, 1991
|Musser's Potato Chips, Inc.
|Apparatus for preparing snack food products
|Jun 7, 1991
|Jan 19, 1993
|Tgtbt, Ltd.
|Process for preparing fat free snack chips
|Jun 10, 1991
|Mar 16, 1993
|Stephen Laufer
|Process for preparing low fat potato chips and shoestring potatoes
|Jan 31, 1992
|Apr 13, 1993
|Tgtbt, Ltd.
|Process for preparing fat free snack chips
|Mar 12, 1993
|Mar 8, 1994
|Stephen Laufer
|Process for preparing low fat potato chips
|Nov 18, 1993
|Feb 28, 1995
|Laufer; Stephen
|Process for preparing low fat potato chips and shoestring potatoes
|Nov 27, 1984
|May 28, 1986
|Eckardt Kg Pfanni Werk Otto
|Process for producing dried potatoes
|Citing Patent
|Filing date
|Publication date
|Mar 29, 1999
|Mar 6, 2001
|Miles Willard Technologies, L.L.P.
|Waterless process and system for making dehydrated potato products
|May 30, 2002
|Feb 7, 2006
|Miles Willard Technologies, Llp
|Sealed system and continuous process for making food products
|Jul 19, 2006
|Apr 13, 2010
|Frito-Lay Trading Company Gmbh
|Process for making a healthy snack food
|Mar 14, 2007
|Jan 11, 2011
|Frito-Lay Trading Compnay GmbH
|Process for making a healthy snack food
|Jan 18, 2008
|Aug 9, 2011
|Frito-Lay Trading Company Gmbh
|Process for making a healthy snack food
|Jan 27, 2012
|Dec 20, 2016
|Frito-Lay Trading Company Gmbh
|De-oiling apparatus and method in manufacture of low oil potato chips
|Dec 19, 2002
|Jun 24, 2004
|Dihel Deborah L.
|Appearance and eating quality of reduced oil food compositions
|Mar 14, 2007
|Jan 31, 2008
|John Richard Bows
|Process for making a healthy snack food
|Jul 19, 2006
|Jan 31, 2008
|John Richard Bows
|Process for Making a Healthy Snack Food
|Jan 18, 2008
|Jun 12, 2008
|John Richard Bows
|Process for making a healthy snack food
|Jul 18, 2007
|Oct 21, 2010
|Frito-Lay Trading Company, Gmbh
|Process for making a healthy snack food
|Jan 4, 2011
|Oct 6, 2011
|Mathieu Lion
|Microwavable cooking implements and methods for crisping food items using the same
|Jun 13, 2012
|Oct 4, 2012
|Mastrad, S.A.
|Microwavable cooking implements and methods for crisping food items using the same
|Jan 11, 2013
|May 23, 2013
|Jorge Luis Zapp Glauser
|Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets
|U.S. Classification
|426/243, 426/637
|International Classification
|Cooperative Classification
|European Classification
|Sep 11, 2001
|Maintenance fee reminder mailed
|Feb 19, 2002
|Reinstatement after maintenance fee payment confirmed
|Apr 16, 2002
|Expired due to failure to pay maintenance fee
Effective date: 20020217
|Sep 22, 2003
|Surcharge for late payment
|Sep 22, 2003
|Fee payment
Year of fee payment: 4
|Oct 6, 2003
|Patent reinstated due to the acceptance of a late maintenance fee
Effective date: 20031007
|Sep 7, 2005
|Maintenance fee reminder mailed
|Feb 17, 2006
|Lapse for failure to pay maintenance fees
|Apr 18, 2006
|Expired due to failure to pay maintenance fee
Effective date: 20060217


text:
RE: [snowkiteidaho] Black Sands 25 gusting 39
It's just too bad we didn't get your message until 4:36PM. I'll shoot for tomorrow.
From: email@example.com [mailto:firstname.lastname@example.com] On Behalf Of Gear Daddy, LLC
Sent: Thursday, September 21, 2006 11:17 AM
To: email@example.com
Subject: RE: [snowkiteidaho] Black Sands 25 gusting 39
The forecast looks like yesterdays so. I'm picking up B rad in Eagle at 3pm and then stopping at Albertsons to pick up Mike/Steve/etc. Plan on going to ICR or Snake River @ Bruneau. Winds yesterday mellowed around 4:30-5 and I think they will do the same today.
From: snowkiteidaho@ yahoogroups. com [mailto:snowkiteida ho@yahoogroups. com] On Behalf Of steve_linane
Sent: Thursday, September 21, 2006 9:44 AM
To: snowkiteidaho@ yahoogroups. com
Subject: [snowkiteidaho] Black Sands 25 gusting 39
yesterday was survival kiting . today may stay closer to home and try
wind predicted for tomorrow also.

subset: commoncrawl


text:
Against popular believe of having street to mean physicality, Vector Tha Viper shares his precise quota of the ideals of being regarded as "street" on HipTV news.
The rappers makes the statement of being about the street and not the norm of the average street person which is violence and consumption of hemp.
Watch and be informed about Vector's idea of being street.


text:
Now that Edyta Sliwinska has two children under the age of 2, 'Dancing With The Stars' alum Edyta Sliwinska says she has one secret to keeping it all together: time management. The new mom and her husband Alec Mazo have just welcomed their second child, a daughter named Leia … [Read more...]
Gwen Stefani Takes her Boys to Work
Gwen Stefani is a working mom! On Sunday, the singer shared a snap with her two son Kingston & Zuma on a day of filming for her role as a judge and mentor on NBC's The Voice. "Gx @nbcthevoice #takeyourkidtowork #zuma #kingston ❤❤," Stefani captioned the shot. The … [Read more...]
'Dancing With The Stars' Allison Holker's Son Maddox Is One Cute Turkey!
Celebrities flocked to social media to share photos of their families and feasts on Thanksgiving, but we have to say that Dancing With The Stars' pro dancer Allison Holker had by far the cutest turkey this year. The DWTS fan favorite shared an adorable photo of her … [Read more...]
National Geographic Kids – Meet Charlie Engelman – The Man Behind 'Nature Boom Time'
National Geographic is making sure the next generation of kids will grow up to be nature-lovers. Nat Geo Wild created a Kids' Block that brings 2-hours of quality programming that is both educational and fun. As part of the time that ignites an eagerness to learn about the world … [Read more...]
Emotion Learning For Preschoolers With The Adventures of Napkin Man (Giveaway)
When I was a child, it was hard to almost impossible for parents to choose what type of content their children were being exposed to on TV. The creation of new technology like tablets not only revolutionized how parents can limit viewing time of shows, but the type of programming … [Read more...]
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- Next Page »


text:
Peel-and-Stick Window Art Film Decals (10 Designs Available) - $14 AC Shipped at Groupon (Exp 7/4)Archived From: Expired Deals
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text:
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text: Note: The affiliation refers to the Committee member's affiliation at the time of service. The Committee's work takes place in the year preceding the announcement of a certain Winner. The Committee also awards a Prize to a Swedish entrepreneurship scholar aged 35 or younger. Originally, one male and one female scholar were awarded annually, but since 2008 there is only one Award Winner per year alternating between males and females.


text:
Cherry Blossom Time in Washington, D.C.
The best way to travel in the Washington D.C. area, especially during cherry blossom time is to use the Metro. When you make your plans to go to DC, get a hotel outside the DC area, making sure it is close to the Metro line. Traveling on the metro is the easiest way to make sure you see all the sights you want to see.
The cherry trees full of their magnificent light pink blooms are the first sight that overwhelms you.
The Japanese cherry trees were a gift from Japan in March of 1912 to the city of Washington. The trees were donated in an effort to enhance the growing friendship between the United Stated and Japan.
The Capitol of the United States is quite majestic, a wonderful place to stroll around and appreciate all the monuments erected for significant events and people that have helped to form the history of the United Stated.
The White House is the home and office of the President of the United States. It is the center of the Executive Branch of the government.
The World War II honors the 16 million Americans who fought in the most devastating war in world history. Gold stars on the Freedom Wall pay honor to the 400,000 Americans who gave their lives during this battle. The Memorial also celebrates the millions who supported the war efforts at home.
The Memorial to honor President Lincoln, so grand in scope was designed in the style of a classic Greek temple. The statue of Lincoln faces the Capital.
Look for the District of Columbia Memorial. It stands in a state of disrepair. No organization takes responsibility for its maintenance. The residence of the District of Columbia built a Peristyle Doric Temple to memorialize local heroes who served the nation in World War One.
As you look at the faces of the nineteen stainless steel sculptures of soldiers depicting the Korean War Memorial it brings to life the severity of the saying, "Freedom is not Free." There is a sea of faces who actually fought in the war etched on a granite wall reminding us of the human cost of defending freedom.
The Franklin Delano Roosevelt Memorial moves you through four outside rooms, one room for each of his terms in office.
Sculptures depict scenes from the Great Depression, listening intently to the radio as President Roosevelt delivers his fireside chats and standing in the long, humbling bread lines.
Thomas Jefferson was an American Founding Father and third president of the United States. Thomas Jefferson was an architect and was influenced by the classical models typified by the colonnaded, doomed Pantheon in Rome. This was the inspiration for his memorial as well as the Rotunda at the University of Virginia.
How grand the Monument built to honor George Washington, "The Father of the Country," and our first President of the United States. The building process began in 1848 and because of events that took place in our history it was finished in 1884. You can see the color variation in the blocks used to build the monument. The monument stands majestic at 555 feet 51/8 inch tall.
A visit to the Capitol of the United States is a good destination any season. The best may be the Spring.
Copyright © 2008-2015 DeeDee MacDonald
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Oliboli8769 (03-29-2016)
This is coming from a seasoned player, I have played since 2008 until now and have followed through the game with its storylines, seasonal events, world events and etc. This game now feels stale, many releases are half baked and rarely sparks my interest with exception of a few (Dage v Nulgath, Dreadrock). I don't know if I am the only one but this game feels very stale, there is a very lack of community and communication nowadays. PvP is very broken and unexciting in this game and this game needs major overhaul of interface too. Yulgar is just a hotbed of AFKers. The staff is just releasing very short and uninteresting releases and endless reskins of items to entice people to buy AC.
This game has so much potential and so much more can be done to improve it. Although I love the grinding for legion items and Nulgath items I feel they gone way overboard with the grinding. Grinding is now in almost every aspect of the game, it will take very long to reach end games, although botting speeds it up a lot. It seems there is little purpose and incentive to grind except for exclusive legion items, nulgath, rep classes.
The biggest problem is the lack of team mechanics and PvP in game as well as intriguing storylines. Veteran players are bored with half baked releases and those who have been here very long would love to participate in long storylines and sagas. Releases are very lacklustre with couple of maps, quest, monsters and items which can be done in a very short while. It is a vicious cycle. If AE releases very long and tough storylines that requires teams with puzzles and obstacles etc it would engage the veterans interests. These 15 minute releases are just going to bore people. I also feel if AE improves PvP and introduce more modes and custom team and maps, PvP will come to life again. Hence the lack of team playing and communication because releases can be done in such a short while with little incentive and lack of plots and storylines.
Another thing is the suggestions forums, there are many players who gave good suggestions on forums but largely ignored, such as improving PvP, combat, interface, inventory, class etc. Mostly only implemented are player suggested artwork. This is unacceptable. If AE considers suggestions carefully and seriously they can improve the game and realise its full potential .
Tldr, game feels stale with 15 minute releases, lack of communication and team mechanics, unnecessary grinding in almost all aspects of the game and is in need of major improvements to the quality of releases, PvP and interface.
The AQWiki ruined the "Adventure" in this game
Only fools pledge life to honor.
I gave AQ up like 5 years old. Just got boring real fast and I thought the grind back then was bad. Huh.
Probably because they're switching everything to mobile with the upcoming Death of flash.
Oliboli8769 (03-30-2016)
Sad to see my childhood game and franchise end soon, but I had great memories when AQW was in its prime around 2010-2012, after that everything went downhill and AE became money whores, along with the death of flash, this game had very huge potential .
Nightstep (04-01-2016)
This game is dying fast, not only is flash dead they put around 5 minutes into every story-line. Half of the new releases now are just shitty fan works they found on twitter.
Someone told me that the small releases are because AE is running out of space for AQworlds so when the server rewrite happens, that'll free up enough space to start using the normal quest system again instead of the shitty token system.
My opinion hinges on this 'rewrite' meme, if it, coupled with the buyback shop somehow make the game an incredibly playable fun-time with huge releases, like it was in 2009, then i'd still log on, if those 2 thinks don't change anything and end up making the game worse, then i'm selling both my 8 year old accounts.
AHAHAH, YOU KNOW WHAT WOULD BE FUNNY, IF THIS WHOLE REWRITE ACTUALLY WAS A DELAYED WAY TO FINALLY SHUT DOWN AQworlds
"sorry guys, I know you were excited for a rewrite but we just had no choice, we're too bad at making releases now so please bear with us and switch to AQ3D"
Now I'm just trying not to stay bored by going for end game items and content but I'll probably quit eventually
To know that for the greater good they must remain the greatest threat. | Minion 11/16 - 02/17 | Vouches


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BRIDGE is a retina multi-purpose WordPress theme built on the very powerful and flexible framework by QODE. You can easily import any of the example demo sites. Choose your favorite design or style, and import pages and settins with the easy-to-use one click import feature. You can have a fully equipped website up and running within just a few minutes. Bridge is not just a theme, it's a collection of amazing examples with tons of features.
9.1 - Added New Landing Page Demo - Added Bridge Clothing Store Demo - Added Bridge Urban Studio Demo - Added Bridge Masonry Shop Demo - Added Bridge Fullscreen Shop Demo - Added Bridge Photographer Demo - Added Bridge Designer Portfolio Demo - Added Bridge Tech Showcase Demo - Added 'Product List - Masonry' shortcode - Added 'Qode In-Device Slider' shortcode - Added 'Additional Google Fonts' option to Qode Options > General - Added 'Filter Order By' filed in 'Portfolio List' shortcode - Added functionality to link to filtered portfolio list based on url hash - Added 'Show Categories Above Title' option in Qode Options > Woocommerce > Product List section - Added 'One Column' porfolio layout - Added color option for close fullscreen menu button in Qode Options > Header > Fullscreen Menu - Added 'Direction Navigation', 'Control Navigation' and 'Pause On Hover' options to Image Gallery shortcode - Added 'Show Orderby Dropdown' option to Qode Options > Woocommerce > Product List section - Fixed 'Uncovering Footer' option - Fixed notices with certain header types - Fixed footer click ability when Passepartout (with no fixed bottom passepartout) is enabled - Fixed categories rendering for portfolio related projects - Fixed icon margin filed for 'Social Icons' shortcode


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Kitchen Pantry Ideas
Kitchen pantry ideas can come in any different concept actually. Any house indeed has the kitchen. The only thing to pay attention is in how to maximize to apply the ideas of such kitchen. Here I want to discuss specifically about the pantry ideas for your kitchen. So, what are the considerations?
Basic Considerations of Kitchen Pantry Ideas
First thing to pay attention in applying any kitchen pantry idea is about the size. The pantry can be small or big based on your preferences. Usually, people may apply 2 feet square in size. To minimize the aspect of bulkiness, people can use shelves to install to the wall.
21 Photos Gallery of: Kitchen Pantry Ideas
After decide the size, you should decide about the style or design. Mostly of pantries have both standard door and standard walls in the aspect of access. If you have no idea to decide about the design and also type of your pantry, you can read review from any different sources out there.
Next consideration is about the way you can combine the kitchen pantry and the cabinets. There are many ideas to apply in order to be able for you to match the kitchen pantry and the cabinets within the kitchen. Therefore, you need to know exactly in how to get the best product from the marketplace which may suit to your preferences.


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After spotting her at Tower Bridge in London last week, the SuperYacht Times team were on scene to capture the 54.86-metre Gene Machine at the weekend as she made her way through our home city of Amsterdam to the famed maritime museum, the Scheepvaartmuseum, in the heart of the Dutch capital.
The Amels-built and Tim Heywood-designed Gene Machine is currently on a European tour. Previous to her arrival in Amsterdam she made a quick visit to the home of Amels in Vlissingen before heading to Rotterdam. Departing Amsterdam yesterday, she is now headed to Germany before going north to Scandinavia.
Photo by Aurelien Herman / SuperYacht Times
Amels Holland B.V.
Vlissingen, Netherlands
Open company profile
Tim Heywood Design Ltd.
Headley, Hampshire, United kingdom
Gene Machine
In Photos: the 55m Gene Machine in London
Gene Machine's crew complete Trans Atlantic Cycle Challenge
Amels superyacht Gene Machine in Mykonos


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Woodbridge Town News
World Champion Taekwondo Woodbridge Team members, along with their fellow World Champion Connecticut...
Community support makes a big difference for area nonprofits such as The Kennedy Center. Nearly 90 a...
Young families keep moving into town, and a swelling school population reflects that trend. When sc...
Saint Barbara Greek Orthodox Church announced today details regarding ODYSSEY 2017: A Greek Festival...
Motorists on Center Road may have noticed some construction taking place at the south side of the Wo...
High Holy Days at Temple Emanuel of Greater New Haven
The Church of the Good Shepherd Announces Good Shepherd Sunday with the Blessing of the Backpacks, Children's Christian Faith Formation Program
The First Church of Christ Church School Year Begins
The Jewish Genealogical Society Presents Ava "Sherlock" Cohn
September Events at Congregation B'Nai Jacob
Orange Congregational Church Weekly Worship Schedule
Seeking Unique Vendors & Crafters for Christmas Bazaar
Saint Barbara Greek Orthodox Church To Present Odyssey: A Greek Festival
Or Shalom Annual Outdoor Shabbat Service
Discovery to Cure Beverly Levy Walk To Be Held
From the Most Recent Issue
April 28, 2017
Bulletin Board: 4/28/17
The Woodbridge Town News is the only newspaper mailed FREE to every home in and business in Woodbridge, CT and is focused on local, community Woodbridge, CT news. We encourage our readers to support their local businesses and their local newspaper by submitting interesting town and local announcements and happenings. We also love hearing From Our Readers.
The Woodbridge Town News provides insight into the Town's Education, Local Business, Clubs & Organizations, Town Departments, Houses of Worship, Sports, Arts & Leisure, Library Events, Senior Center and more.
Please also visit our sister newspaper the Orange Town News.


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In his brilliant article, "The Evolution of Divorce," writer, W. Bradford Wilcox states that the no-fault divorce law left the power of a marriage contract gutted, "allowing one spouse to dissolve a marriage for any reason—or no reason at all."
Thursday, August 8, 2013
Still Sailing ~ Happy Anniversary to Us
In his brilliant article, "The Evolution of Divorce," writer, W. Bradford Wilcox states that the no-fault divorce law left the power of a marriage contract gutted, "allowing one spouse to dissolve a marriage for any reason—or no reason at all."
27 comments:
Happy anniversary. Blessings on your 34th year together.ReplyDelete
Love this post--so inspirational--congratulations and God's blessings for many more years together!ReplyDelete
Happy Anniversary! Your words here ring true in our own marriage. It takes commitment, determination and lots of love to sail these waters! May you two celebrate many more years together.ReplyDelete
Congratulations on 33 years! As a couple who has made it through 38, I know just how difficult it is at times and how much effort it takes. You have spoken such true words here. May the Lord bless you with many more years together! Happy anniversary!ReplyDelete
What a beautiful post and it relates so much to my personal experience. My husband and I had our 37th anniversary yesterday! Like you, it is only by our committment to each other and the grace of God we are still married today. We have been through the worst things that any marriage should ever have to endure but during that dark time, we were able to find and commit our lives to Jesus... and as you know, when He is present in our lives, we can pretty much get through anything...and we have...and we will continue to.
I so appreciate you telling your story. It's because of your honesty, humility and grace that I was drawn to your blog the first time I saw it "out there" among so many others. You are quite an inspiration! Happy Anniversary!
Happy Anniversary - it is something to be proud of because you are so right - it is to easy to give up on marriage now.ReplyDelete
P.S. I love your wedding photo - so 70's :-)
Happy Anniversary! You've said it very well and it is all so true.ReplyDelete
Happy Anniversary, Dayle! Congratulations on sticking together through thick and thin. I take those marriage vows seriously, and the high divorce rate definitely saddens me. Thanks for sharing your story with us and have a wonderful day!ReplyDelete
Denise at Forest Manor
Happy Anniversary, dear friend. You eloquently said things that should be read by every couple before they get married. My youngest son just got engaged and I plan to have he and his fiance read this! I love you.ReplyDelete
Wonderful post. Happy Anniversary!ReplyDelete
Happy Anniversary. I agree with you about marriage. David and I got married after only knowing each other two months and this October will be our 37 year anniversary. We have been through alot, but we have done it together.ReplyDelete
This post made me cry, dear sis. I love you and my brother-in-law so much, and you are a great example of what committment really means. And wow on the collage! Lots of work there.ReplyDelete
So well spoken with a pure heart.ReplyDelete
Happy Anniversary
First of all, congratulations on this special day of celebration.ReplyDelete
I love how you call the "bad times", STORMS.
Storms come and they go. Just like our troubles.
Everyday married couples have to get up and choose to love each other.
I didn't understand that for many years. Now, I do.
When I get up in the morning, I say, "I love you Tom." Then I serve him coffee with a smile and kiss.
Love is a decision.
You almost made me cry - how beautiful and brutally honest. Getting along is easy, but its the hard times that make us what and who we are. Like I tell my husband - I may not always like you but I always love you.ReplyDelete
Happy Anniversary!
Awwww, Dayle. That was a sweet post. Yes, I think most married couples have moments of doubt whether the marriage will last. But, like you and your Man, if you determine that it WILL last, no matter what, it will.ReplyDelete
Thanks for sharing and for the sweet photo collage, too! Susan
Well said! So many people seem to choose contentment over commitment but, as you said (and I know), it's the commitment that gets you through the rough spots. The feelings come and go. Congratulations on 33 years of commitment. May God continue to richly bless your marriage.ReplyDelete
Wow! What an incredible collage of photos of you two! Congrats, and I hope you have many more years of love. I know how hard it is to keep a marriage going, been doing it for 35 years now! KitReplyDelete
Happy Anniversary. Love the collage. And I agree with working it out and staying true to your vows. We have been married 51 years come Sept. 1. Our marriage has had its ups and downs, but as a whole( after we both grew up)is has been worth it. Wishing you two many more years of wedded bliss.ReplyDelete
Happy Anniversary to you and your man. I appreciate what you have written, it's so true. Without that commitment where would any of our marriages be? I used to look at people who had been married for over twenty years and think that they must have it pretty easy now, after all they know each other inside and out don't they? Honestly, I think it gets harder with the years. Sometimes, I know I expect more from my hubby and have less tolerance for many things he does, it's probably menopause that has brought that on right now, but I have learned a thing or two having been married almost 23 years, but I haven't learned enough yet. But, I too made a commitment to my hubby "for better or worse". I meant it then and I mean it still.ReplyDelete
Hugs, Cindy
Happy Anniversary! A very open and honest post.ReplyDelete
Hi Dayle! Aw...happy anniversary. You really conquered that man, didn't you! LOL! Love the pictures you shared too. What great love you must have had for each other. It's so inspiring :)ReplyDelete
Enjoy your life together, it's such a gift.
A huge happy anniversary to both of you. Your love for each other and 'vows' that have lasted are an example that marriage can be a forever thing. Way to go!!!ReplyDelete
Congratulations to you and your husband!!ReplyDelete
There is something so beautiful and true about commitment. Congratulations and here's to many more years.ReplyDelete
Oh Happy Anniversary!! I am late getting here, but my best wishes are fresh and new. I love this post, and I stand with you as one who has had to patch some sails a time or two, but who knows that this man is the man that God chose specifically for me.ReplyDelete
Who else would put up with me?
HAPPY 33 Years!!
Blessings on your years together and for many more joyful years ahead. My dh and I are married 41 years and counting, we are still sweethearts.ReplyDelete
Dear Readers, I adore your company and your comments. If you ask questions here, I respond to them here, so please check back when you have a chance. Kind regards, Dayle


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|2,200 sq. ft.
|Property type
|Minimum Stay
|3 nights
Altered State is a large condo that sleeps 10 (King Master, Queen bedroom, 1 set twin bunks, 1 set full bunks). With 2200 square feet, there is lots of space for everyone and is perfect for two small families. This condo is on the 3rd floor & offers great amenities as well as a resort size pool. The large deck, overlooking the pool, invites regular tropical breezes with a view of the gulf and is a great space for cocktails and watching sunsets and sunrises. Master Suite/Master Bath is fabulous! The kitchen is fully stocked and has many extras to make your stay as much like home as possible. Full laundry room! The living room and dining room are beautifully appointed and offer a wonderful space for relaxing with family and friends. Check out our photos! Each bedroom has its own private bath. The bath in the bunk room also opens into the hall for those extra visitors. We have Directv and WIFI. Short walk to the beach (5 min.) across 30A to deeded beach 'access'. This is a private, gated community and is a beautiful modern building inside & out! There are only 2 units per floor so access to your unit is right next to the elevator. How easy is that for coming and going? Seagrove, like the rest of 30A, is a family-oriented community and strives to provide a safe and relaxing family atmosphere without the excessive noise and disruptions you may encounter in other areas. If you have never been to 30A on the beautiful Emerald Coast, give us a try! You will definitely be back!! We have top-rated walking trails, biking, hiking, 5-star restaurants, golf, clean, uncluttered beaches, lots of activities that the family can enjoy, shopping, and many, many other amenities. If you desire amusement parks, night clubs, chartered fishing, and more shopping, we are not far from Destin and Panama City Beach.
This condo will sleep 10. It has all the amenities you'd expect in a beach home! Great living & kitchen area opens to a large deck with ocean view & lovely ocean breezes! Close to everything the Emerald Coast has to offer, great dining, shopping & entertainment yet still peaceful and relaxing! Three bedrooms - a King bedroom, Queen bedroom, and third bedroom has one set of twin bunks and one set of full bunks. The kitchen is well stocked and has many extras so if you want to dine in, you should find all the comforts of your own kitchen! If you want to stay connected with the rest of the world, we have WIFI for your convenience.
The condo was very well equipped and nicely appointed. Short easy walk to the beach with a view of the gulf from the balcony. And it's not in one of those over crowded community developments! You can access hiking/biking trails from the street behind the parking lot. I will definitely stay here again and recommend to others.
Absolutely wonderful condo and what a gorgeous setting! Sitting on the deck with friends and family is so relaxing. The walk to the beach is short and very convenient. There is plenty of space to carry a wagon filled with your beach things and that makes it so easy when you have children. Lots of restaurants and shops nearby. The condo is very spacious and had lots of room. We weren't on top of each other!! The kitchen had everything we needed to make anything from breakfast to dinner and beyond. We will definitely be back.
My trip to the beach in Seagrove, Florida was the most relaxing, comfortable and well appointed visit I have ever experienced. The condo was exceptional and furnished beautifully. Anything you need for a quick meal or a gourmet experience was at your fingertip. The management certainly put a great deal of thought into the needs and comfort of their guests. The beach was impeccable and family oriented. A perfect place for children or adults to enjoy one the most beautiful beaches I have ever seen. This beach is truly one of our hidden treasures in America. Great Restaurants and Lots and Lots of shopping were within walking distance or a short bicycle ride. BRAVO MANAGERS I highly recommend this property for your vacation needs!!!!!!
Beautiful decor, comfortable yet gorgeous furnishings and art. Spacious and unique layout, arches and awesome view from the oversized balcony. The heated pool is a hit with the kids and the beach is steps away! Convenient to lots of fun shops and restaurants - walking and bike rides away from several hot coastal townships on 30A. PERFECT for large family gatherings and luxurious enough for mom to relax too!
Located in the 'Heart of 30A' between Seaside and Rosemary Beach! Located directly on 30A! Great pool! Short walk (5 min.) to the nicest beach in Florida! Beautiful little seaside community, quaint & quiet, with lots of great dining, shopping and sightseeing all conveniently close!
|Cleaning Fee


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This property has been removed by the agent. It may be let or temporarily removed from the market
2 bedroom flat to rentWestfield Park, Redland, Bristol, BS6
Let Agreed £995 pcm| £230 pw fees apply
Property Description
Letting information:
|Reduced on Rightmove:
|29 November 2016 (295 days ago)
Key features
- Half Price Agency Fees For A Move In Before Christmas!
- Two Double Bedrooms
- Unfurnished
- Available Immediately
- 0.3 Miles From Whiteladies Road
Full description
Situated some 0.3 miles from the iconic Whiteladies Road, this apartment would ideally suite a professional couple or single individual s looking from conveniently located and well presented accommodation. For those looking to commute the property is well positioned for access to Clifton Down train station (0.4 miles away) as well as being 0.5 miles from The University of Bristol.
The property itself is on the top floor of this brilliant period conversion and comprises of two double bedrooms, a spacious dual aspect living room with a feature fireplace, a kitchen that is furnished with an oven/hob, a fridge/freezer and a washing machine and a bathroom with shower enclosure over the bath.
More information from this agent
To view this media, please visit the on-line version of this page at www.rightmove.co.uk/property-to-rent/property-45542244.html
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Property reference 308762. The information displayed about this property comprises a property advertisement. Rightmove.co.uk makes no warranty as to the accuracy or completeness of the advertisement or any linked or associated information, and Rightmove has no control over the content. This property advertisement does not constitute property particulars. The information is provided and maintained by Andrews Letting and Management, Clifton.
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The energy of Colombia takes center stage in the latest lookbook from Los Angeles-based retailer Hall of Fame. Expanding on their clever pixelated motifs, Hall of Fame ventured down to Santiago de Cali – known to locals, ironically, as Cali – to shoot its range of athletic-inspired garb. Moving into more activity-driven pieces, the brand showcases lightweight fleece shorts and vintage motocross-inspired tops alongside its range of standard T-shirts, hoodies and 5-panel hats. Upon further inspection, reflective accents on long-sleeves, blurred sublimated suede hats, and jacquard detailing on sweatshirts give a sign that Hall of Fame is progressing its cut and sew techniques. Enjoy the Hall of Fame lookbook above, and be sure to pick up the pieces as they arrive at the brand's Fairfax location on February 24.
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Tag: recovery
Wholistic Drug Treatment0
Substance Abuse Issues Are Common. The abuse of substances by individuals to "self medicate" has reached epidemic proportions. Whether its a famous actress, a pop star, or the ...READ MORE +
Substance Abuse Recovery0
The theme for National Recovery Month 2013 is "Join the Voices for Recovery: Together on Pathways to Wellness."READ MORE +
Being There For Him0
Mental health issues are common and so is stigma for Black men.READ MORE +
"I'm OK, I Feel Strong"0
Comedian Tracy Morgan gives peace sign to photographers.READ MORE +
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Resources from the Substance Abuse and Mental Health Services Administration are available! Increasing awareness of mental health issues and making it easier for people to seek ...READ MORE +
Brothers who Relapse5
If you are a brother in recovery, know that triggers to old behaviors are everywhere. Know the signs and get support!READ MORE +
Give Coconut Water a Try6
Coconut water may cost a bit more but it has many benefits to help you live healthier. It does the body good, trust me.READ MORE +
Black & Missing Event on 5/250
The Black and Missing Foundation, Inc, (BAM FI) believes that every missing person, regardless of age, race, mental ability or circumstance, deserves awareness. At BAM FI, they ...READ MORE +


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When I was asked to write on the 'so called God of Cricket's 100th ton,' I didn't know what to write on this someone on whom everything has been written. I adore him and I am not an atheist but he is no God. How many times have we heard this cliché 'If cricket is a religion then Sachin is God.' By calling him God, I feel sometimes we undervalue his achievements. What makes him do what he does as a simple mortal makes him special.
A worldly perception: God is the one who abides in the heaven and wields his wand to get things done and the world hopes that he answers to their prayers. But the simple bloke called Sachin Tendulkar is very much one amongst us, and it's not just his talent but dedication towards something he loves and worships, which has seen him achieve such heights.
Honestly, the 100th hundred doesn't hold much significance to me as the hundreds scored were in different formats of the game. It's just something very much media made but I wouldn't complain the celebrations as this gives us an opportunity to yet again celebrate his glorious career.
'100' is a number and each one adding to the hundred has been a monument and has been a journey for most of us, especially the millennials. His milestones have given us reasons to forget differences, problems and have given us moments to celebrate.
I often wonder what keeps him motivated? Our beloved Dada says that it's representing the nation that keeps him going and it was quite evident with his celebration as he pointed proudly pointed the tri-colour imprint on his helmet. But I also think that the game itself keeps him motivated. He loves the game and just loves playing it.
Coming to March 16, 2012
I was upset with Sachin's struggle in the nervous 90's when India were looking for some late onslaught but the moment he scored that single, I jumped off my divan and screamed 'yes', clapping and unintentionally mimicked Sreesanth. Saw Sachin look up, pointing the BCCI logo and the tri colour; and then I collapsed back to divan and took a deep breath.
The game result
Somehow it sort of summarized the current scenario of Indian cricket – a hero's struggle to achieve a landmark, long wait, dearth of ideas, a captain whose tactics looks baffling, politics and money minded influenced don't care attitude. In short, a rich bully getting outdone by lanky street-smart neighbours.
Sachin's 100th ton
I wasn't really pleased with the pace of it. He looked in a good touch but then at one point I feel it contributed to the 290, which I feel should have been 320. But then there was also a possibility that India could have folded for 270 had Sachin been dismissed early because the middle order seemed to be at discomfort. But then I also felt that for him, he deserved the time consumed for what he has given the game, but then again looking at the result, I have second thoughts. However I am relieved that the media hype will be gone and he can play more freely in the next games. I would have personally preferred to see this ton in the World Cup finals or in Test matches that followed. But I am glad that the monkey is off the back.
On Sachin
I agree with Dada that Sachin should have ambitions for ODIs and just not play for the sake of it. I strongly feel that he should have quit ODIs after the World Cup win, and even now it isn't too late. I feel he can play Test cricket for another year till the end of Australia's tour in 2013. I am firm on my views even after this achievement.
As much as we love to watch him play, there is a hard truth, which hides somewhere that his games in international cricket can be counted. I hope that he continues to grace us with several such moments till he bats. Coming to the God part, yes he is god gifted. I haven't seen any batsman in world cricket as complete as him. There is perfection in his stance to whatever strokes he plays. He is an institution in himself. Have never seen someone as dedicated to the game and eager to learn like him. His humility amazes everyone and I feel proud and privileged to have grown up with Sachin's career and in the path encountered the likes of Dada, Wall, VVS, MSD and others.
The 100th ton gave us an awaited joy and Sachin reminded all of us that he is a human and no God, he is just Sachin, a one amongst all who has made it count. God sends us all to the world with special sets of ability and it's how you make use of it and make it count. Had Sachin been God, things would have come so easier, but the human he is, it makes his efforts look so much more supernatural.
He is certainly one sent by the God, to grace this game of cricket and inspire millions.


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New addition to cast of 'Jawani Phir Nahi Aani 2'-
While it was quite evident at the climax of hit Pakistani movie from last year, Jawani Phir Nahi Aani, this news is still being treated as something very surprising.
Right when the closing (title) song of the movie starts and ends, Fahad Mustafa is seen saying 'Part 2 to banta hai' or something of that sort. Yes! One of the few Pakistani actors who are powerhouses of talent, Fahad Mustafa is going to be seen in the sequel along with Humayun Saeed. We can't wait for rest of the cast to be revealed.
Image: Fahad Mustafa | Instagram.


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Diane L. Groff, age 67, of Wausau, passed away on April 26, 2017 after a long battle with dementia.
She was born in Wausau on October 22, 1949 to the late Louis and Marion (Radloff) Marth. Upon graduation she gained employment at Foreway Express, where she worked for over 25 years in the administrative capacity.
Diane was an active member at Zion Lutheran Church. She enjoyed listening to country music, shopping, spending time at Days Bowl-A-Dome and watching softball at Sunnyvale. Diane loved all animals and spent a lot of time at the zoo, but she especially loved dogs. Always having a camera, Diane captured the many memories she shared with her family, encapsulating them forever in a photo.
Diane was very family oriented. She loved spending time with her parents watching game shows and "America's Funniest Home Videos." She also loved traveling to see her brother and his family. However, nothing made her more proud than her only son, Jason. Whether it was watching him play soccer, basketball, or any other activity, you could always count on her being there to cheer him on. Diane loved becoming a grandmother; although quality time with her grandchildren was cut short, there is no doubt she would have loved them and watched them grow up the same way she did Jason.
She is survived by her son, Jason (Kirsten) Groff of Waukesha, WI; three grandchildren, Payten, Wesley, and Brady; and brother, David (Mary) Marth of St. Louis, MO. Diane is further survived by many cousins, nieces and nephews.
A memorial service will be held at 11:00 a.m. on Saturday, May 6, 2017 at Zion Lutheran Church, 709 N 6th Street, Wausau. The Rev. Steven Gjerde will officiate. Visitation will take place from 10:00 a.m. until the time of service at the church. Burial will take place at Pine Grove Cemetery.
The family would like to thank the Wausau and Stevens Point teams at Sylvan Crossings for their care and compassion. They also wish to thank the Hospice team for everything they did for the family and for Diane during her last days.
In lieu of flowers, memorials in Diane's honor may be directed to the Alzheimer's Association, 300 N 3rd Street, Wausau WI 54403.
Leave Condolence
David and Jason,
Please accept my condolences on the passing of Diane. As the saying goes "the apple doesn't fall far from the tree" and Diane was most certainly a true reflection of her wonderful parents Lou and Marion. It was an honor to have known such a fantastic person and she will be missed. May God embrace you and your families in comfort during this difficult time.
– Roger Nowitzke (Wausau Area Softball Association)
Jason, Andy and I are thinking of you at this time ,our thoughts and prayers are with you and your family. Andy and Vickie Berghammer
Dave&Mary: Sorry for the loss of your sister, Diane. Hope to see you at Zion.


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I suppose we, myself and the rest of the inmates of " Tent City " were pioneers,
we set the example, or should I say, an example was made of us…
Three-forty-five in the early winter morning, sleeping outside in military tents. Twenty-five inmates stacked on metal bunks with just the essentials. One or two blankets separate warmth from the cold stillness of the outside. The sounds of inmates usually the old timers, coughing in sickness make sleep a difficult task. Most are too weak or to scared to seek medical attention, the prospect of medical lock-down is not as thrilling as roughing it outside in the olive green canvas tents. A handful of inmates attempt to work on their bodies, bench pressing the one-hundred pound steel bunk beds with the additional weight of a few volunteer inmates situated on top. Folding the bed rolls and placing them on the ground, creating a firm support for your back. The person then lies on top of the folded mattress which allows for adequate clearance to fully extend ones arms. There is a certain harmony during these workouts, a very professional and harmonious atmosphere is created – it almost makes you forget were you are, that doesn't last to long.
Other inmates are plugged into there radio's totally unaware of the goings and comings around themselves. Thinking of the outside world, of all the daily joys that one takes for granted, good food, one's freedom, and of some female companionship. Some of the more ambitious inmates, usually the ones that are staying here for many years, wonder around from tent to tent trying to either sell or buy contraband, tobacco, drugs, stolen items, or anything that was not readily available to the common inmate through legal prison lines was in high demand.
The camp is under very sever racial disturbances brought out by many factors. Such as very cramp living conditions, extreme weather conditions, cold during the winter nights or one-hundred plus degrees during the Arizona days. Without the proper heating or cooling facilities and insufficient clothing it's just a matter of time before the bomb explodes. The second factor is the constant harassment from the camp guards, which despite their unique training, are like young kids with new toys. Usually the guards have military experience and have graduated top of there class which would make you think they could handle their positions. A large percentage of the guards have been trained in various fighting techniques and weapons usage, making them all just a little sadistic. Dressed in beige camouflage desert uniforms, equipped with an assortment of weapons attached to there belts, giving them the appearance of a Desert Storm Trooper.
Stun-guns were just introduced into the picture during my enlightening stay at tent city. On several occasions I witnessed the very brutal results of the power of these torture devices. Without warning, three or more guards burst into the small confines of the tent, sudden confusion and a mad dash to you bunks. It is to late the guards have singled out one or two of the more visible prisoners and have begun what seems like an endless verbal beating. Eventually the atmosphere becomes more hostile, like a school of hungry sharks – at first just playing with there prey and then going in for the final kill. First kicking there victim and then hitting with clenched fist. Finally, the horrible conclusion, ZAP!…It's over, cuff him, and drag his limp body to lock down, he's back in one or two days. The hit squad has done there damage, their point taken and there message well understood, "do not fuck with us or we will take action". Not realizing that there method of communicating there thoughts was beginning to wear thin, and the inmate community was beginning to get agitated and very hostile towards the institution. More and more incidents were becoming a daily occurrence. It is as if they were trying to get things going so they could extinguish there own fire, boredom?, or were they venting there own inner inadequacies, there hostilities, there anger from there miserable lives, nightmares from the military. These questions will never be known.
The constant noise, twenty-four hours a day, sirens, bells whistles, and the announcements over the intercom system, mixed in with 300 inmates speaking and yelling in the background, night and day, it is very maddening after a while. You never really sleep, short naps all night, ones ears fine tune at night, able to hear distant conversations in detail, not actually acknowledging what is said, trying to tune everything out, not able…restless
After a while you know every detail of you bunkies life, you know about their family and their girlfriends, especially their girlfriends. I imagine that most of the stories are lies or at best exaggerations of the truth. Listening contentedly, every detail heard and accepted as the truth. You become close to certain fellow inmates, persons you might share the same interest, or enjoy playing cards with. I suppose you become a family of sorts, each member helping to the best of their ability another member through a hard time, each gaining support from the other.


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September 1st–4th (Friday–Monday)
Take advantage of a special Family Value wristband good for all day, unlimited family fun at Young's Jersey Dairy.
Play Udders & Putters miniature golf, batting cages, driving range, Moovers & Shakers, Cowvin's Kiddie Corral, Cowvin's Corny Maze, and Wagon Ride on the Farm.
Each wristband is good for all day fun on the date purchased. Cost is $14 (ages 12 & over) $8 (ages 11 & under). Wristbands can be purchased at The Dairy Store, The Golden Jersey Inn, The Marketplace, Udders and Putters, Cowvin's Kiddie Corral, Cowvin's Fast Slide and Cowvin's Corny Bin.
Upcoming Events
Cowvin's Corny MazeAugust 5th - October 29th Cowvin, the baby of the Cow Family, has created a fun maze at Young's Jersey Dairy – come see if you can conquer it!
Pick Your Own PumpkinsEvery Day Starting September 23rd This year we planted more pumpkins and more varieties than ever before. We have 30 acres of pumpkin fun to enjoy with one of the best looking crops we've seen.
41st Annual Fall Farm Pumpkin FestivalOctober 7th & 8th Don't miss our biggest event of the year. All kind of pumpkin treats & family fun await you at our Fall Farm Pumpkin Festival
Clark County Retired Teachers Car ShowOctober 14th Sponsored by Clark Co Retired Teachers – The money raised goes to update the school, busing students whose school can't afford & furnish clothing from period for student's living history day.
Haunted Wagon RidesSept 29th/30th + Fridays & Saturdays in October Things are going to get a little scary around Young's this fall!


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Pefkari Beach - Thassos Island - Greece - PC: 64002
After your Open Water Instructor, you can start working towards Specialty Instructor. You can qualify by attending Specialty Instructor Seminars or co-teaching Specialty Programs with a qualified instructor. If you already hold Specialties as a Training Specialist, they will be automatically upgraded to Specialty Instructor.


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The Giants signed place-kicker Matt Simonton and punter Tony Umholtz as free agents yesterday.
Umholtz, who played at South Florida, was signed by the Tennessee Titans last April before being waived in August. He will compete with Rodney Williams, signed by the Giants in February, to replace Brad Maynard, who signed with Chicago as a free agent.
Simonton was 10 of 15 on extra points and 2 of 6 on field goals as a senior at Southern Illinois in 1998. Simonton and Jaret Holmes are the only place-kickers on the Giants' roster. Brad Daluiso, their kicker since 1994, is an unrestricted free agent.
BEARS SIGN WASHINGTON: Ted Washington, a free agent defensive tackle who spent the past six seasons with Buffalo, agreed yesterday to a three-year, $7.5 million contract with the Chicago Bears.
The 6-foot-5, 330-pound Washington had 86 tackles and 2.5 sacks last season and was selected to play in the Pro Bowl for the third time in the last four years. Washington has started 128 of 155 games over his 10-year career and has a streak of 83 consecutive starts.
He was selected in the first round of the 1991 draft by San Francisco and spent three seasons with the 49ers before a trade sent him to Denver after the 1993 season. He signed with the Bills as an unrestricted free agent before the 1995 season.Continue reading the main story


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Students in grades 7 and 8 art were challenged to create new creatures by combining several animals, birds, fish,and reptiles into one.
First they began by creating two dimensional coloured drawings.
Next they had to consider how their creature would look like from various angles.
Then they built armatures from newspaper, bags and cardboard.
Adding paper mache was next. Students covered their sculptures with a least two to three layers, alternating the direction of the strips each time.
A final layer of clear newsprint was applied.
Then the new creatures were brought to life with paint and accessories.
I use wallpaper paste when making paper mache. Usually I don't have any students reacting to it, but, if they do, a simple solution is for them to wear protective gloves.
Before mixing, I line an ice cream bucket with a plastic bag (check for holes first!), then add the water and paste.
I use a large whisk for mixing and then a ladle to distribute the paste into smaller containers.
At the end of class, excess paste is returned to the bucket and the lid added. It will keep for a day or two.
When it is done, the leftover is left in the bag, sealed and tossed.
Students wipe out their containers with paper towels before washing so no paste goes down the drain.