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Click on the blog title to view the video. It's a video of the 2012 opening night of Hester Nights at the Eventi Hotel. It was created by Listen In Pictures and Ethan Goldwater. Some pretty cool editing. Enjoy and thanks to everyone who came out.
A lot has happened since we last spoke. The past week has felt like a real leap forward for Schnitz and I couldn't be any prouder of all the good ol' fashioned hard work we've put forth to get here. It hasn't been easy and there is still plenty more to come, but in the next few paragraphs I'd like to take a minute and update our loyal supporters. As many of our readers know, Schnitz has seen an astonishing level of press recently. It all started several weeks ago when Mario Batali graced us with his jubilant presence at Smorgasburg. We knew then that we had to parlay his tweet into something bigger, and that ABC was planning on using the footage they shot of our booth in some way on "The Chew". Things were certainly on the horizon, but nothing could have prepared us for the news we received last Wednesday.
Waking up that morning, I received a text from my girlfriend, Angelina, that seemed strange; "Hester?? You've got some scrambling to do…" Curious, I grabbed my phone and saw no emails from anyone at Hester Street Fair's camp regarding our application status for their new "Night Market" we so eagerly awaited. I then checked their website which made my jaw drop. There it was, on their official vendor lineup for the grand opening of Hester Nights, "Schnitz". Oh boy. My next move was to call Donna and see if she knew anything. She didn't. A few minutes later she calls me back, her tone was way more desperate. "Yoni, holy shit. I just saw that I got an email from Jane at 3am, a vendor cancelled last minute and we're in!!"
A logistical nightmare began to take shape. How on Earth can we pull this off? Less than 24 hours' notice, kitchen is NOT stocked, and we have no commitments from any friends or workers to help us. I started the day thinking of ways to gently tell Hester that while we are more than thrilled to be participating, we may not make it for opening day. At this point I figured they'd understand and hopefully we can lock down the spot for next week, and maybe the rest of the season. Then the next big email dropped in.
As it turns out, ABC's "The Chew" had been working on the footage they shot of us (and several other vendors) for a segment that will be part of their summer fun program. They want us to prepare 5 Bamberg sandwiches for the hosts to eat on the show after they show the segment on Smorgasburg. The episode is set to air on June 22nd, but the taping was for the next day. Yea, same day as our supposed premier at Hester Nights! The proverbial shit had hit the fan…quickly. I had no choice but to leave my day job early and run over to our kitchen space to begin prepping the sandwiches for ABC. All the while, we awaited a response from Hester regarding whether or not we could start the following week. Then at around 4pm, just as I had finished putting together a cooler of the mise en place for "The Chew" hosts, they gave us their response.
Being that it is their grand opening night, Hester is expecting a lot of press to show up and an empty booth is simply not an option. Jane, the organizer, made this point very clear. Even if we could simply throw something together that would be fine, the main issue is that we show up. We now had no choice but to start clambering everything together. On top of this, Donna and I were scheduled to arrive at ABC studios on 67th street the next morning at 7am. Needless to say, I had a long night ahead of me. We decided to just offer Bamberg at Hester so I headed to Trader Joe's (which ain't that cheap!) for all the veggies and dairy we would need to prep that night. Due to how late in the day it was, bread and chicken would have to wait until the next day. I sent our sales reps over at London Meat and TomCat bakery an emergency email notifying them of our predicament. Then I crossed my fingers.
The next morning I picked up Donna at the ass crack of dawn and we headed to Long Island City to pick up some fresh pretzel bread for "The Chew". Batali must NOT have crusty bread! As we pulled up to the side entrance of ABC, iron chef Michael Symon was just finishing his morning cigarette. Donna and I exchanged looks of excitement, "here we are!!" Once we found parking, Donna and I were greeted by associate producer, Dan Aldworth (aka the sweetest man in the world). Dan escorted us through the set and into the kitchen where Donna and I would explain the sandwich assembly in detail to their kitchen staff. Once they had been given the run down, Dan brought us to our seats where the Bon Chovie team was already hanging out. It was then when we learned that of all the vendors Mario Batali visited, they chose only three to feature on this segment; Schnitz, Mighty Quinn's, and Bon Chovie. This morning, we were rock stars. Surrounded by some of the most talented culinary minds in the world and it's us they want to talk about! Before the audience began filing in, the producers played the video of the Smorgasburg segment for us as a sneak peek. I'm not gonna give anything away because you all better have your DVRs set, but it was nothing short of awesome! Chef Batali describes the markets and their spirit in such perfection it nearly gave me goose bumps. They show our booth, some of my interaction with the iron chef and of course the sandwiches. We are more than pleased with the way it came out, but the entire segment was genuine, tasteful and conveys exactly what these markets are trying to accomplish.
After the taping of the actual show (and some dancing with Carla Hall), we left the studio on an absolute high. Both Donna and I had huge smiles on our faces as we walked over to the car. However this moment of sheer joy was quickly replaced by worry once we headed over to London Meats. I didn't have to time to call ahead so we had to bite the bullet and just show up. Hopefully they will still have some boned out thighs for us! On the way over I got a phone call from Jamie, our sales rep at TomCat, with some great news; they have some extra pretzel dough left and can fill most of my order for Hester Nights! Phew! Now all that is left is chicken. Donna managed to get a couple of our prep guys to come meet me at the kitchen to pound the chicken and then head straight over to Manhattan to set up for the night market. We now had only 2 hours.
Even the good vibes I had gotten from our taping at ABC couldn't bring my nerves down. We managed to find the last box of boned out thighs London Meats had to offer and sped all the way to Greenpoint with them. I had the guys (DVD and Angel) pounding it as fast as they could while I started to load the car. The minutes kept ticking away and I was feeling the pressure now. Even with the torrential downpour consuming the entire city, we kept pushing forward. It is now 1:15pm, chicken is pounded and tender, bread has arrived nice and fresh, sauces and pickles are also loaded and ready to go. As soon as I clapped my hands together in my patented "here we go!" fashion, my phone buzzes. It's Donna. I can already tell that something is up before I slide my finger across the screen to read the text; "They cancelled!!!"
I'd be lying if I didn't say I felt a small wave of relief. Yes, I had just sacrificed sleep, money, and sufficiently pestered all of my vendors but it was at this moment that I could finally stop moving and breathe a bit. We unloaded everything, cleaned up and I bought the guys some pizza (the perks!) for all their hard work. That evening, after I had settled everything, I called Donna and asked, "Did that day really just happen?"
My Fellow Schnitzers,
It comes with great pleasure that I present to you the official rendering of Schnitz' brand spanking new canopy, set to debut this Saturday at Smorgasburg! We just received word that it has shipped and should arrive this evening or tomorrow. See you there!
Check us out in todays Manhattan section! We couldnt be more thrilled!
In other exciting news, Schnitz will be joining the much hyped Hester Street NIGHT fair at the Hotel Eventi in midtown.
We were not very prepared for this news as we recieved confirmation last night at 3am so we are scrambling to get sandwiches ready for not just The Chew taping, but also to have some schnitz to sell tomorrow night for the opening. It is super important for us to be there as TONS of important press are showing up.
Not only do we not know how we're going to prep all the pickles, sauces, and schnitz, but we are not sure about staffing. Hopefully all will work out, I have faith in our little Schnitz Team that we can accomplish all with a smile on our face.
Check out some links below about the HSF Night Market!
We got some amazing news this afternoon from the producers over at The Chew that we just had to share!
They will be doing a live taping tomorrow morning at 8am in the studio and Yoni and I will be bringing over samples of our Bamberg sandwich so that each host gets to try some on air!! We also get to be part of the studio audience :)
Right now Yoni is over at the kitchen prepping some awesome sandwiches to bring over tomorrow, finding out where we can get some fresh pretzel bread from a TomCat retailer, and finding the nicest chicken thighs available in the Tri-State area.
The episode itself will air Friday, June 22 so mark your calendars and we will be sure to post about our adventures tomorrow morning.
Wish us luck!
Come one, come all for its a glorious day at Smorgasburg! We'll also be debuting a brand spankin' new side: sweet potato slaw with toasted cashews, scallions, and Yoni's personal fave: creme fraiche!
27 N. 6th Street
Williamsburg, BK
I'm always inspired by crowdfunding intitiatives so I wanted to bring to everyone's attention aKickstarter project for the restaurant S'MAC. For those who are not familiar, this is a mac and cheese concept based in the East Village. It's a quick-serve, single item menu and everything is made fresh to order - sound familiar? :)
The owners are the husband & wife team of Sarita & Caesar Ekya and they are in the process of opening their 3rd location in Manhattan (Murray Hill). They are using Kickstarter to tap into the community and help raise the remaining $100,000 they need to complete the build-out of their new location. Looks like they are taking on a bigger space than usual at 60 seats/1800 sqft.
I've thought about the rewards we would offer if we launched a crowdfunding initiative. I think S'MAC has done a pretty good job. They have all sorts of merchandise, soft opening tickets, mail order food and personal chef experiences. I'm curious to see how this project progresses with an established restaurant business and to see if the Kickstarter platform gains them the traction they need to reach their goal. As of this writing, they have raised $1,325 from 22 backers with 22 days to go. Head over to their Kickstarter page to support S'MAC!
We'll reach out to Sarita at the conclusion to ask about her experience.
Week 5 Recap: Schnitz Has A Special Visitor
Hello My Fellow Schnitzers!
Week five has come and gone, and so far Schnitz at the 'burg season 2 has had it's share of mishaps, surprises and triumphs, but none have come quite as close to what we experienced this past Saturday.
It began like any other day at the market for me really; I turned the corner to hop in my car, and it's nowhere to be found. An all too familiar wave of shock and panic sent my heart plunging into my abdomen. How THE FUCK can this be happening…again? I have been so careful to check each and every sign when I park in the LES on Friday nights, and last night was no different. So without any delay, I quickly checked the new piece of red paper taped to the parking sign on Norfolk where my car had once been and raced over to Houston St to find a cab. As I made the excruciating trip down the west side highway back to the impound, all I could think about was the mad scramble Matt, Miguel and I would have to make later to catch up on all the time I lost us. As I darted into the waiting room of the impound, I was relieved at how empty it had been, but that all changed when I heard the strange news that my car "ain't here!" Stunned once again, I could barely pay attention to the clerk as she all but guaranteed me the DOT had simply moved my car to do repair work based on what the red sign had said. I ran back out to the street and hailed another cab to take me back to scene of the crime. As I pulled up to the corner of Houston and Norfolk, my only plan was to run around the surrounding streets pushing the unlock button on my keys hoping to hear the beeping sound in the distance. Well, in less than five minutes my plan had worked and I was staring at my car. It was merely one street east on Suffolk with a neat little sign attached to the wiper letting me know what had happened. Hey, at least I didn't a ticket.
Once the boys and I were all set-up I stood up in front of our booth and continued to curse the skies. All week we were promised sun and 70 degree weather. Fuck you, iPhone…seriously. It wasn't even 11am, and I could tell that the day was going to be underwhelming as basically NO mommies and strollers had been doing their usual reconnaissance missions. Yes, sir today was going to be a really blah day capped off with me angrily throwing away too much poultry. Just as I had finished my latest meteorological rant, I noticed a small scene going on across the market by the N7 street entrance. Right there in the flesh, surrounded by a small camera crew, is Mario motherfuckin Batali! And he was headed right in our direction.
I turned around to Matt and shouted, "Get me a Bamberg ready NOW!" Before I could even turn back around, I find myself face to face with the Iron Chef, a big ass TV camera and a microphone boom. "Schnitz! How are you today?" Mario asks. "Very well, sir great to see you! What can I get for ya?" I said. I think. After letting me know he had scoped us out last week, he turned the attention squarely on the Schnitz. "So what is Schnitz?" I'll admit, I am more than prepared for this question. It seems I have been readying for it for over one year now, but when Mario Batali is asking you it may take a second for that part of the brain to kick in, trust me. I regained my senses and then launched into the usual lingo and quickly got to the beautiful sample sandwiches sitting in front of him. I barely finished listing the ingredients when Mario exclaimed, "Have you ever heard more pornographic things in one sentence?" Guys let me tell you that if I could capture this moment in a bottle, I would wear it around my neck (outside the shirt) until my last breath.
Before I could get to the Sweet Onion, he went ahead and ordered a Bamberg and a Limo Nana. Matt had a perfect monster of a sandwich ready to go and I handed to him right away. Mario Batali is now holding one of OUR sandwiches that WE invented! Now he's eating it! The look on his face after the first bite said it all. His eyes closed tightly, face smushed together in enjoyment as he turned to the camera (ABC cameras as we would later find out). HOLY SCHNITZ, HE LOVES US! He turned to the rest of his group and said "Oh man you gotta try this!" It was just one of those moments that completely validates everything you are working toward. To have someone of his caliber even come to the Smorgasburg is incredible, having an opportunity like this? Well, priceless. This is the kind of PR most restaurants like us can only dream about. Everything had coalesced into one perfect scene.
As if this wasn't enough, a few minutes later the camera crew returned to capture some more footage of Schnitz. They interviewed me for 20 minutes about Schnitz, our product and what it was like to have Mario Batali come out and try our food. After this, they filmed the guys assembling the sandwiches, got some closeups of the finished product and our logo. Let's just say they were given full access to the Schnitz operation. In doing so, we learned that this particular camera crew was with ABC's The Chew which is a daily show at 1pm that's all about food featuring famous chefs and TV personalities a-la "The View". We exchanged information and the producers mentioned that they would try to have this footage finished by Wednesday of this week to be aired on Thursday. So set your DVRs!
After the crew had left, I felt like running to the rooftop of The Edge and shouting "MARIO BATALI LOVES OUR SCHNITZ". I simply could not process the importance of what had just happened, I was still on such a high. NOTHING could wipe the smile off of my face the rest of that day. To cap this all off, on his way out, Chef Batali came back to our booth and said, "You guys were the bite of day!" In fact, he too felt the urge to shout it from the rooftops…of twitter.
Just want to let you all know that we launched our new facebook timeline cover. For those of you who are familiar, the timeline cover was originally introduced to personal profile pages and is now completely rolled out to business pages. It takes some getting used to but I believe the cover helps give a nice look and feel to your page. People have created unique expressions of their brand.
I was looking for some creative help in my search for a Facebook cover and I came across an offer on Appsumo which is a daily deals site for web applications. For $49, a company called Social Media Branding Kit created a facebook timeline cover with unlimited revisions (normally $99). After 5 rounds of changes, we completed the cover. They won't make you look like a billion dollar company but with enough design direction, you can achieve a nice finished product and certainly get your money's worth.
We decided to go with an instagram filtered photo of our booth at Smorgasburg. What's interesting is we actually made the thumbnail image (bottom left) an extension of the cover. Most businesses use the thumbnail image as a spot for their logo but we found a cool article that explains how to setup a facebook page like ours and the exact dimensions that are needed. Our facebook cover and the dimensions are below. More to come on social media marketing for restaurants!


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Date of Award
Spring 2012
Degree Type
Degree Name
Doctor of Philosophy (PhD)
Medical Sciences
Richard C. Austin
The endoplasmic reticulum (ER) is a specialized organelle that facilitates correct protein folding and maturation. Disruptions in ER homeostasis lead to ER stress and activation of a series of signal transduction cascades known as the unfolded protein response (UPR), which acts to restore ER homeostasis. In recent years, ER stress and UPR dysfunction have been linked to obesity, fatty liver and insulin resistance. Lipid-laden adipocytes, the main cellular component of white adipose tissue (WAT), play a critical role in whole body energy homeostasis as well as lipid and carbohydrate metabolism. Mature adipocytes, which are metabolically active endocrine cells, differentiate from precursor fibroblast-like preadipocytes, through a process called adipogenesis, leading to formation of cells capable of secreting numerous proteins, cytokines and hormones. ER homeostasis and UPR activation are essential to the function/differentiation of highly secretory cells, however, the role of ER stress/UPR activation in adipogenesis had previously not been examined. We hypothesized that adipogenesis may rely on physiological UPR activation to accommodate the demand on the ER for increased folding and secretion of proteins.
Initial experiments examining UPR activation during 3T3-L1 adipogenesis identified that expression of ER stress/UPR markers was modulated during adipocyte differentiation. Furthermore, inhibition of ER stress/UPR activation by the chemical chaperone, 4-phenyl butyric acid (4-PBA), inhibited adipogenesis and blunted high fat-diet induced weight gain in 4-PBA supplemented mice. These findings suggested that UPR activation modulates adipogenesis and adipose tissue metabolism.
Subsequently, we sought to identify novel candidate ER stress/UPR responsive genes that may be involved in adipogenesis and WAT metabolism. The expression of a recently recognized ER stress-responsive gene, T-cell death associated gene 51 (TDAG51) was identified to be differentially regulated during adipogenesis. However, the function of TDAG51 in adipogenesis or energy regulation was not known. Studies from this thesis showed that TDAG51 protein expression is attenuated by ER stress/UPR activation in preadipocytes and declines during adipogenesis. Based on these results, and given the importance of adipogenesis in WAT function and whole body energy metabolism, it was hypothesized that TDAG51 may be a novel regulator of adipogenesis and energy homeostasis. Indeed, as reported here, knock-down or absence of TDAG51 (TDAG51-/-) in pre-adipocytes increased lipogenesis and lead to earlier and more potent expression of adipogenic markers.
Finally, we investigated whether absence of TDAG51 in mice affected adiposity and metabolic outcomes. Consistent with the in vitro results, we found that TDAG51-/- mice fed a standard chow diet, exhibited an age-associated increase in WAT, developed fatty liver, and exhibited insulin resistance as compared to wild-type mice.
Taken together, the findings in this thesis indicate that physiological UPR activation and the UPR-responsive gene TDAG51 play important roles in regulating adipogenesis, lipogenesis and whole-body energy metabolism. Thus, therapeutic approaches aimed at modulating ER folding capacity, UPR activation and/or TDAG51 expression may have great potential in the treatment of obesity and its co-morbidities.
Recommended Citation
Basseri, Sana, "CONTRIBUTION OF THE UNFOLDED PROTEIN RESPONSE (UPR) TO ADIPOGENESIS AND WHOLE BODY ENERGY HOMEOSTASIS" (2012). Open Access Dissertations and Theses. Paper 6888.
McMaster University Library
Included in
Biochemical Phenomena, Metabolism, and Nutrition Commons, Endocrinology, Diabetes, and Metabolism Commons, Medical Cell Biology Commons

subset: commoncrawl


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Facebook: The Unseen Photo
Personal Blog: The Untold Tales
Deviantart: The Forgotten Tale
I usually go to conventions as a photographer, it's what I do and what I love. But way too often I see con photographers/cosplayers who take pictures/ others who take pictures just be plain out rude to the cosplayers and what not. So I decided to make a guide to con photography, so that the convention can be a fun experience for everyone (whooo)
- ASK. Always. Ask. whether you can take a photo. No matter what. Sometimes cosplayers are stopped with every single step they take. Of course some want to show off their costume, but they want to enjoy the con too.
- THANK. It's not hard, after you've taken their photo just say thank you. They took their time to pose, it's only common courtesy to thank.
- If you're going to post the photos online ask for contact details such as their tumblr, facebook page (many cosplayers have cosplay fb pages) so you can send them the photos. Nothing is more annoying than not being able to find the photos or the photos being posted on places where you don't want them to be posted. Remember: Crediting is gr8. (If you're going to post the photos and ask for contact details don't forget to write down which character they're cosplaying)
- If you're planning to make cosplay photography a hobby it might be a good idea to make small cards to give to the cosplayers you've photographed. This way it will save time so you won't have to write down cosplay details, and the cosplayers who don't want to give details (some really value their privacy) can still find their photos.
- Give directions. Not everyone knows how to pose, or is comfortable with having their photo taken. Help them and give direction. It's really easy ( Raise your left arm a bit, turn your head to the left, stand up straighter, etc) It will result in the best photos.
- If you want to take photos of particular cosplays (certain series for example) check the forums and/or facebook. For example: the Marvel cosplay UK group has a fb group I've joined. This way I know where and when the meetings are at conventions. After the group photo's you can always take people aside for photos.
- Above all: Have Fun and be polite!
The last photo has been uploaded and the last cosplayer has been contacted! Whoo!
I've got a Merlin Shoot planned for over the summer and will probably go to London Expo in october again!


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A Very Very Small Washing Machine
We consider an in home washing machine to be up there at the height of luxury. While others may dream of swimming pools and four car garages, give us a washing machine in our home. We could do our laundry nekkid so that just for once, even just once, the dreaded laundry would be finished. But alas, until we move to someplace bigger with space for a laundry room, that dream is just a pipe dream. Unless...
Not if Harsha Vardan R, an industrial design student in India, has their way. This is their concept of a washing machine. Small, compact, with another use as a seat (with its own set of possible uses we won't go into here...), it's truly a washer for small space living. It doesn't use water or detergent for that matter, rather the inner chamber acts as a kind of pressure washer, cleaning the clothes with ionized air, making a dryer obsolete. True, it's a very small unit but we like that it's thinking outside the giant metal box that makes the dream of having a washer, even in my home, even in the living room, an idea that could some day be a reality. For more information, click here
3 Comments
It shows how air moves, where air goes, how air is filtered... doesn't show where dirt goes. Classic washing machines work by agitating the clothes so that the dirt, sweat, stains, etc. come off and/or out of the fibers (because it's rarely just on the surface), soap helping along the process, and then the dirty substances are physically removed in the water by draining and rinsing.
This ionized air machine looks like it wouldn't be much more effective than leaving your dirty clothes on a line outside in fresh air. (Which is free and doesn't take up much space either. But it won't get your clothes clean.)
I agree with Fraise, unless this concept somehow includes a device that breaks the molecular bonds of dirt, stains, bacteria, etc. with fabric fibers, without damaging it or altering dyes, it functions as the equivalent of hanging your clothes out in the breeze.
I would imagine that it worked a little like a dryer/vacuum and have a filter that had to be cleaned. And similarly to a vacuum, while it was good for regular cleaning, I am sure that when you get a stain or something more soiled you would probably want to go with a more conventional washing machine.


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GreatSchools Rating
Teacher quality
Principal leadership
Parent involvement
I was a magnet student in byrd. Byrd was an OK school ,but not the best.What i didnt like about this school is that there were a lot of fights during lunch. I had a staff member at the school act very rude to my parents, I was really upset and disappointed. Hopefully that doesn't happen again.
I go to this school and honestly they at trouble maker that make it difficult for the other students to learn and teacher to teach luckily I am in the BHA BYRDS HUMANITIES ACADEMY so most students are well behave
All I have to say is that this school is great and all, but it's the students that make it horrible. I was a student here (graduated in 2012). So many students in classes were so disrespectful to their teachers, and they were very judgemental of their peers who did not "fit in". These brats create their own society and judge the ones who they considered "geeks" or "losers". It's such a pity really. There's always fights there (and the students fight over the most STUPIDEST reasons! I remebered one brutal fight where two girls fought over a guy. Pathetic) and even today. I visit the school sometimes to see my cousin, and I still see all of this trash happening. The school should focus more on their students rather than their reputation.
The traffic at this school is ridiculous and very dangerous. I made a complaint to the principle telling her they need a cross guard and police presence but her attitude towards the situation was nonchalant.. If this woman does not care about the safety of her student then what else does she not care about, makes me question how she runs this school..
As a parent I have to say that I am very disappointed in this school. My son has a IEP but NOT at all due to any behavior issues, I was always concerned that because he scores low academically he would be placed in a classroom with kids with behavior issues...and that is exactly what happened...The kids in his classroom don't even respect the teacher...There is lots of name calling. I talked to the counselor which was very nice but the situation seemed to only get worse because they think my son is "telling". He says other kids get bullied too, backpacks stolen, food stolen etc. And besides all of this they have a really BAD schedule where kids start off their school day in 4th period. then they go to 1st 2nd etc. but they have flip days where you start at 4th period then go to 3rd 2nd 1st. Really cant they at least just call 4th period 1st if that is where they always start. There classroom numbers are ridiculous too, they have numbers such as 1202. So on the first day of school, of say a 6th grader it is extremely confusing for kids and parents, and some classrooms cant be seen because you have to walk into a classroom to realize that there are classes within. Ridiculous!
This school has great teachers that really do all they are allowed and can do to help students excel in their classes and themselves. The school has a variety of electives to choose from: music, foreign language: Spanish, computers, creative writing, Teacher's Assistant, Leadership... The P.E teachers has a great system of management and plans for their students that students actually enjoy. Also, worth-the-time activities are in store, annually, for students who has good grades and tries for good grades and helpful tutoring from teachers and counselors for students who are in need of help.
This is my son first year and so far he has great teachers! He has improved his academic skills.
I Just Culminated From this School . Class Of '12 This isn't necessarily " The Best " School ever . But it's a GREAT School . I have attended this school All 3 years , & It was memorable . There is now an academy & your child will be able to have a better opportunity . But i PROMISE your Child will love this school . But everything depends on THEM , they can have all wonderful years by focusing in their studies & stay away from drama or they can ditch & not culminate . But the staff here are nice & will give you many chances for you to succeed . as the motto says " BYRD IS BEST " . I would recommend this school (:
This is the worst middle school in all California! The principal is extremely rude. She doesn't care of all the bullying thats is going on in that school. Students record themselves fighting inside school grounds and post them up online. I recently had a conversation with the principal when my 7th grade daughter brought some cupcakes to school. Several students like her brought cupcakes and other fast food. A student in her school approached my daughter and damaged her cupcakes. After that happened the principal saw her with the cupcakes and took them away,(HER RULES ) My daughter was going to tell her what had happened with the cupcakes and she completely ignored her. I talked to the principal of all this and she didn't care. To all the parents to are reading these reviews send your son/daughter to a school where your children will be safe and respected. Any school is much better than this one!
I have read a few reviews parents have written and I completely agree that the principal of this school is rude and only cares about getting paid. The school is very unsafe their are fights almost everyday. In the morning you can never find anyone in the 6th or 7th grade office to help you. The times that I called the school I can never get hold of anyone. When my daughter was recieving an award for improving on her CSt scores, the award ceremony was awful. Kids were talking and the principal threaten them that if they weren't quiet they would all get detention. Some kids were booing when other kids were receiving awards. The principal said nothing. During the ceremony i was moved twice, which really upsetted me because I'm a disabled and was sitting in a disabled sitting area.
only 2 months my son goes to this school and he is very happy love the school, teachers and staff .
I am a former student at Byrd and some of these comments are just biased because usually the parents are in such a hurry they can act quite harsh i now i used to help at the offices, which has such a nice staff and are very hardworking. The teachers are also very dedicated except for one or two. If you are a student who tried to use everything given to you this is a great school, but many some students don't like doing anything. I took honors and i think they were really helpful many skills i learned from them have helped throughout high school as well. Byrd is Best!!! Class of 2010
Byrd is a good school, my son finish algebra and geometry there,if somebody say the administration are rude, is maybe because you don't follow the rules in the parking lot,the space is small and nobody follow the rules, if the parent are involve can make the difference like me.
As a student of this school i can say that this is the worst school ever !!! some , most of the students are very very disrespectful to their teachers !! as for the honor classes i haven't felt like i have learned anything .most of the students don't know when to be quiet and start listening to the teacher. the p.e. is not so good either most students don't even dress and when they do they don't listen and just walk around and they don't run the lap even though the yard is soo small . the CST scores are very low and the school website said it was the best school in town and made it look "OK" . the staff isn't very good either , when it's lunch the benches are very dirty and the cafeteria doesn't let you pay with money . the image of the school on the outside "looks" "nice" but it is nothing compared as to actually going to the school and attending the classes . if your enrolling your child don't enroll them to this school
Worst school ever ! The administrators are rude especially the ones that run the parking. Extremely rude, trust me you dont want your child attending this school. They don't care about the education of children.
Teachers at this school work SO HARD to help prepare our children to succeed. Unfortunately, too many parents are not as involved as we all need to be once our kids get into middle school. PLEASE PARENTS stay involved and help our wonderful teachers and kids out! The teachers know me on a first name basis and I wouldn't have it any other way!
I am student at Richard E. Byrd middle school.This is an awesome school there are so many great people and the teachers are cool,nice,and strict(depends on which teachers). byrd is an amazing school it helps your child behave,respect,and learn. also the dean is very strict so if your child goes to the deans office hell handle it...trust me i have been there.also if you worry about your child getting into fights its okay cuz there is bad people there but if you get in a fight you get suspenede and then if an other you get expelled. also there is teachers supervision so no matter what your child will be safe everywhere exept for inside the toilets.hhhha also if your child is in 6th grade i recomend Mrs.Rose or Mrs.Orozso they help you as in having respect also for 7th grade... idk im barely in 6th grade going to 7th!
I'm a student and the classes are awesome the teachers r fun and strict.This scholl helps ur child learn respect.So I say to put ur child in this school
I'm a student at Byrd Middle School and Mr Walter Mojica is the best teacher at my school and there will be no one like him .......... Eevveerr. He is the best leadership, math, and science teacher. He is truly the ideal role model for all teachers and sorta kinda like our father cuz we all know that he will be there for us when we need him. Lloonngg lliivvee tthhee kkiinngg mmoojjiiccaa!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! =p alot of love for you mojica <333
I am a student at Byrd andd all I have to say that it is amazing there all good teachers exspiesauilly Mr.Mojica he is the best of the best:)
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8501 Arleta Avenue
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Growth and external debt: a new perspective on the african and latin american tragedies
AbstractThis paper addresses two puzzles of the growth literature: the failure of standard growth equations to account for slow growth in Latin America and Africa; and the surprising failure of trade to explain growth when trade liberalization appears to play a significant role. The paper shows that: i) African growth is readily explained by macroeconomic mismanagement and low investment; ii) trade liberalization should be taken as a proxy for good âmacroeconomicâ management rather than a genuine measure of the effect of trade upon growth; and iii) poor growth in Latin America (which does not seem to be explained by the preceding feature) is explained well by a variable (constructed in the text) representing the likelihood of debt crisis.
(This abstract was borrowed from another version of this item.)
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Bibliographic InfoPaper provided by CEPREMAP in its series CEPREMAP Working Papers (Couverture Orange) with number 9715.
Length: 17 pages
Date of creation: 1997
Date of revision:
Handle: RePEc:cpm:cepmap:9715
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Other versions of this item:
- Cohen, Daniel, 1997. "Growth and External Debt: A New Perspective on the African and Latin American Tragedies," CEPR Discussion Papers, C.E.P.R. Discussion Papers 1753, C.E.P.R. Discussion Papers.
- F34 - International Economics - - International Finance - - - International Lending and Debt Problems
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Cited by:
- Petia Topalova & Dan Nyberg, 2010. "What Level of Public Debt Could India Target?," IMF Working Papers, International Monetary Fund 10/7, International Monetary Fund.
- Gul, Adnan, 2008. "Is external debt an effective way of bringing economic reforms?," MPRA Paper 10979, University Library of Munich, Germany.
- M. Wasiqur Rahman Khan & Haydory Akbar Ahmed, 2012. "Dynamics of foreign earnings, assistance and debt servicing in Bangladesh," International Journal of Development Issues, Emerald Group Publishing, Emerald Group Publishing, vol. 11(1), pages 74-84, April.
- Jeromin Zettelmeyer, 2006. "Growth and Reforms in Latin America," IMF Working Papers, International Monetary Fund 06/210, International Monetary Fund.
- Schclarek, Alfredo, 2004. "Debt and Economic Growth in Developing and Industrial Countries," Working Papers, Lund University, Department of Economics 2005:34, Lund University, Department of Economics.
- Hélène Poirson & Luca Antonio Ricci & Catherine A. Pattillo, 2004. "What Are the Channels Through Which External Debt Affects Growth?," IMF Working Papers, International Monetary Fund 04/15, International Monetary Fund.
- Gul, Adnan, 2008. "Pakistan's Public Debt: The shocks and aftershocks," MPRA Paper 11427, University Library of Munich, Germany.
- Hemantha Kumara & Nawalage S. Cooray, 2013. "Public Debt and Economic Growth in Sri Lanka: Is There Any Threshold Level for Pubic Debt?," Working Papers, Research Institute, International University of Japan EMS_2013_22, Research Institute, International University of Japan.
- Rolf Maier, 2005. "External Debt and Pro-Poor Growth," Macroeconomics, EconWPA 0504031, EconWPA.
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Obamacare Delays: Investors in Healthcare Beware
Kyle is a member of The Motley Fool Blog Network -- entries represent the personal opinion of the blogger and are not formally edited.
Key provisions of the Affordable Care Act (aka "Obamacare") have been delayed, and investors in the health care sector should get a second opinion.
Obamacare was originally planned to kick in next year. But the White House recently announced the mandate for covered employers to provide health insurance has been delayed until 2015. There are far reaching economic impacts of this new twist far more important than the chatter of pundits and politicos.
How ACA delays affect the health care sector
As has widely been reported, the requirement for employers with 50 or more people to provide health insurance has been delayed by executive fiat until 2015. Some healthcare sector analysts argue the delay may be bad news for affiliated hospital chains.
This includes large hospital outfits like Health Management Associates (NYSE: HMA) and Tenet Healthcare (NYSE: THC). Initially these companies were banking on more individuals having access to health insurance coverage. And greater access to health insurance means more patients would seek hospital care. Investors bought into this notion and pumped up the share price of these companies in the past year.
But the employer mandate delay may have curbed investor enthusiasm. In fact, the share price of each has fallen by more than 4% since the Administration's announcement.
In addition to the employer mandate, another key provision has stalled. The Small Business Health Options Program (SHOP), the national online insurance marketplace, was slated to be up and running in October 2013. Now, these exchanges are stuck in neutral until 2015. The Administration claims this is due to operational challenges.
Health insurance companies like United HealthCare (NYSE: UNH) said they planned to participate in the exchanges. The reason for this is simple: the health care exchanges will affect their market share. This is due to inevitable pricing disadvantages that could force health insurance providers like United to withdraw from certain markets. But the delay could be beneficial for the company's bottom-line until the so-called operational challenges are remedied.
Aetna (NYSE: AET) may also benefit from the SHOP stall. The company reportedly sent a letter to the White House earlier this year regarding "logistical problems" with the health exchange scheme. Moreover, the firm's Chief Executive has previously argued Obamacare could trigger a spike in premiums to about twice their current levels. This will prompt some businesses to shop around for other health insurance – and shift premium costs to employees.
What Obamacare Delays Mean for Investors
Since the financial crisis in 2008, health care has been a safe harbor in the national economy and a profitable one as well. The saddest part of all these developments is the adverse impact on the broader health care sector. The delays and funding shortfalls of the Affordable Care Act are creating uncertainty - and uncertainty is not good for investors.
Although businesses have been given a reprieve from the mandate to provide health insurance until 2015, individuals are still required to get their own insurance or buy into Obamacare in 2014. But this begs the question of how they can do so, since the health exchanges are not ready. As for the employer mandate business owners will still be required to provide health insurance after the mid-term elections in 2014.
As it stands now, the mandate applies to companies with 50 or more employees. But some lobbying groups are calling for the number to be raised to 100. Further, some GOP lawmakers contend the individual mandate should also be put on the back-burner until 2015.
But these are political calculations far beyond present investing options. So, investors may be able to find profits in one of the health insurance providers mentioned above until 2015. And for those with a long term view, there are alternatives.
In particular, a large-cap outfit like Johnson & Johnson (NYSE: JNJ) should be able to circumnavigate the Obamacare sand bar.
Johnson & Johnson is a leader in the medical services sector. The company's earnings are driven by sales of prescription drugs and demand for its medical devices. Here, the only threat posed by Obamacare is the 2.3% medical device tax that went into effect this year. However, this tax has only had a marginal impact on Johnson & Johnson's earnings.
The company's second quarter results bear this out. Johnson & Johnson reported higher-than-expected second-quarter earnings. This stems from strong sales of prescription drugs and medical devices. The company earned $3.8 billion, or $1.33 per share, and this beat expectations on the Street. However, the question remains as to how much higher the stock will climb. The share price has run up to about $90 so some profit taking may be on the way.
The Bottom Line
In the final analysis, Obamacare from a policy perspective has serious flaws and economic shortcomings. It is highly unlikely the law will be repealed, as some GOP lawmakers hope. But modifications are much needed. In the meantime, investors in the healthcare sector should proceed with caution.
More on Obamacare
Obamacare will undoubtedly have far-reaching effects. The Motley Fool's new free report, "Everything You Need to Know About Obamacare," lets you know how your health insurance, your taxes, and your portfolio could be impacted. Click here to read more.
Kyle Colona has no position in any stocks mentioned. The Motley Fool recommends Johnson & Johnson and UnitedHealth Group. The Motley Fool owns shares of Johnson & Johnson. Try any of our Foolish newsletter services free for 30 days. We Fools may not all hold the same opinions, but we all believe that considering a diverse range of insights makes us better investors. The Motley Fool has a disclosure policy. Is this post wrong? Click here. Think you can do better? Join us and write your own!


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Sioux Falls, SD (KELO-AM) A new comunity group has formed to launch a new effort against an indoor pool at Spellerberg Park in Sioux Falls.
Last month, voters overwhelmingly rejected a new outdoor pool at Spellerberg, but Public Pool Partners says since then many voters have said that rejecting the outdoor pool didn't mean they supported a indoor pool at Spellerberg.
Group spokesman, John Matthius, says they will start a petition drive to get a new ballot measure before the voters with specific location requirements, that would effectively rule out Spellerberg.
At the same time, Matthuis says the group will lobby City Council against voting on an indoor pool location May 13.
Here is the proposed ordinance:
WE, THE UNDERSIGNED qualified voters of the municipality of Sioux Falls, the state of South Dakota, petition that the following ordinance be submitted to the voters of that municipality for their approval or rejection pursuant to law. AN ORDINANCE OF THE CITY OF SIOUX FALLS, SOUTH DAKOTA TO BUILD AN INDOOR SWIMMING POOL: BE IT ORDAINED BY THE CITY OF SIOUX FALLS, SOUTH DAKOTA: The indoor pool will be true financial partnership between private and public interests with 10% of the construction costs being raised and paid for by private organizations. The indoor pool site must be located on roadways with no less than 4 lanes of traffic. If built in a Sioux Falls city park, that park must be at least 25 acres in size, to provide sufficient room for future expansion and adequate parking for national / regional swim meets. There shall be no less than 350 onsite parking spaces for indoor pools greater than 25 meters. If a city-owned site is determined for an indoor pool, that site must have clear title and city shall obtain legal opinion the site does not have any contingencies in the deed or title which may compromise future ownership of the property.


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Tag: telescope
Space Telescope to Begin Search for Black Holes
NASA's newest space telescope, NuStar, will soon begin its hunt for black holes. Scientists are hoping to learn more about how they grow and why they're such messy eaters.
Science on the SPOT: Up all Night with SOFIA, NASA's Flying Observatory
SOFIA is more than a telescope tucked into a re-purposed commercial airliner. It's a complete flying astronomical observation platform which carries a dozen or more astronomers, observers and crew far above the clouds to observe objects and phenomena too cold to be seen in visible light.
Up All Night on NASA's Flying Telescope
The Obama Administration's new budget for NASA was released last week, and calls for cuts to many space programs. But one California-based project is likely to get more money. The SOFIA flying observatory, a telescope mounted on an airplane, is considered more nimble and cost-effective than other projects. Reporter Lauren Sommer recently caught a ride as it flew over the Pacific Ocean.
"Looking Up" – studying comets with the JUNO mission
Herbert Mehnert a Cline Scholar at the Pisgah Astronomical Research Institute spent his summer researching Comet Photometry and Morphology. Herbert was introduced to PARI by one of his college professors and jumped at the opportunity to work at the former NASA research institute.
Celebrate Science with SETI this Summer
Learn more about SETI's mission and goals at this family friendly event on July 23rd.
DIY Telescope Workshop at The Randall Museum
Learn to make your own telescope and take a whole new look at the night sky.
Every Little Bit Counts
Ever tried to count the stars in the sky on some clear, lazy night, or the kind that fall from the sky during a meteor shower? How about craters on the Moon, or distant galaxies in deep space? If you like this kind of work, there is a job for you! Several, in fact….
Earth-Sized Planets Could Be Common
The Earth may not be as unique as we think it is. That's according to findings announced today by UC Berkeley. Astronomers there believe that Earth-sized planets may be more abundant in the universe than previously thought.
Spitzer Samples an Assortment of Asteroids
NASA's Spitzer Space Telescope has revealed that asteroids may have more variety than once imagined.
The Stars Are Coming Out Tonight!
Looking to get out and enjoy the night sky? There are a variety of opportunities to go stargazing around the Bay Area whether or not you have a telescope!
Northern California Scientists Helping Lead Project To Build World's Biggest Telescope
Scientists from the University of California are working to construct the largest telescope on Earth.
The International Year of Astronomy
2009 has been designated the International Year of Astronomy (IYA), in celebration of the 400th anniversary of Galileo first pointing the new invention of the telescope at the sky.
Reporter's Notes: Exoplanets
Artistic rendition of exoplanet Gilese 436 b, created in Celestia In the past fifteen years, the search for other Earths– and possibly life– outside our own solar system has taken off. As of May 2008, 293 extrasolar planets have been confirmed. Most of these planets are big, gas giants like our own Jupiter but new […]
Since 1995, astronomers have identified more than 200 new planets, but these planets aren't in our solar system. Known as exoplanets, they're the planets orbiting other suns and Bay Area scientists are leading the search. QUEST reports on some of the latest efforts to find new planets– and maybe even life– in outer space.
Mountain-top telescopes and stars that don't twinkle
Infrared image of a zebra from the London Zoo. Credit: Steve Lowe Right now I am very excited about the possibility of working on a new small telescope in southern Utah. This telescope was funded by a private donation and will be run by the University of Utah. We even found a mountain top in […]
Pixels are so 20th century – say hello to 'spaxels'
Making Every Photon Count Last week I went to a talk given by the leader of the Supernova Factory collaboration at LBNL. What is SN factory? This is an ambitious project to study supernovae like never before. I mentioned this project briefly in a previous post , now that they are so close to releasing […]
Supernova Legacy
Last night we completed our observations for the Supernova Legacy Survey. This was a five year program to study supernovae using a 4-meter telescope in Hawaii in combination with several of the largest optical telescopes in the world. The project was headed by a group at a university in Toronto and a group at a […]
Producer's Notes – SETI: The New Search for ET
The Allen Telescope Array.When I first began to work on Quest's SETI: The Search for ET segment, I have to admit that my initial reaction was "are we still looking for ET?" Of course, humans have been gazing up to the heavens for millennia, asking ourselves that interminable question "are we alone?" And of course, […]
Oakland's Observatory
The original Oakland Observatory in the 1880's, at Lafayette Square in Oakland. Credit: Chabot Space & Science Center archives.This year marks an anniversary for the astronomical heritage of Oakland and the San Francisco Bay Area: Chabot Observatory turns 125! Originally established as the Oakland Observatory in 1883, the facility was a unique creature from the […]
Nap time for the Sun: solar cycles
Extreme close-up of the Sun's visible surface, showing 'bubbling' cells of convecting gas–each the size of Northern California. credit: Hinode JAXA/NASA/PPARCBy all accounts, a new cycle-Cycle 24-in solar activity has begun… something you probably didn't notice since the beginning of a solar cycle is quite subtle…. First things first: what is a solar cycle, and […]


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Santa Clarita-based Christian nonprofit Help the Children is collecting supplies and donations for the tornado victims near Oklahoma City. They will be sending a truck full of necessities into the area and are collecting donations until June 8.
By Erin McClam, Staff Writer, NBC News
© 2003-2013 Hometown Station AM 1220. All Rights Reserved. Privacy Policy | Terms of UseWebsite Design by SCV HomeTown Web | Website Security By Chiros Technology | Hosted by MIS Sciences


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9 arrested in Sacramento/Yuba Co. pot grow ring
ELK GROVE, CA - Elk Grove detectives with the aid of Sacramento sheriff and Sutter/Yuba narcotics enforcecent teams busted a two-county marijuana grow operation Thursday.
Officers served search warrants at homes in Elk Grove (the 8400 block of Modena Way), Sacramento (8500 block of Aleksander Court, Brenham Court, Loma Mar Court) and Plumas Lake in Yuba County (1900 block of Bidwell Bar Drive, 1900 block of Long Horn Trial Drive and the 1700 block of Guildford Way). Inside several of the residences, detectives found marijuana-growing operations and seized more than 3,100 pot plants, said Elk Grove police spokesman Officer Chris Trim.


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Hôtel du Théatre*** Paris
|5, rue de Cheroy - 75017 PARIS | Tél. :
01 43 87 21 48| Contact : email@example.com
Hotel du Th��tre*** News, Exhibitions, and what to do in Paris
This week, the Hotel du Théâtre celebrates the show "Féérie" set in the mythical Moulin Rouge.
Publié par f75theat le Monday 04 June 2012 à 10:05
This week, the Hotel du Théâtre is honoring Roland Garros.
Publié par f75theat le Friday 25 May 2012 à 17:10
This week, the Hotel du Théâtre is pleased to present you the restaurant "Nove Sette." The dishes are obviously honor to Italy. The chef Claudio Puglia, at the head of a dozen establishments in Paris, offers specialties, not forgetting the wine from the card of his famous restaurant, La Romantica in Clichy.
At Sette Nove, in a nice pub with stone walls and dark wood furniture, you will taste the flavors of Italian cuisine exhaled with precision and generosity. The products are ultra-fresh, cooking and respect them. The service is attentive and relaxed: "La dolce vita"!
Some examples of dishes offered:
Publié par f75theat le Friday 11 May 2012 à 10:55
On a journey for only a few days in Paris, and you wish to benefit from public transport to the maximum, while profiting from advantages in the tourist places?
The Theater Hôtel of Paris has a solution for you !
Paris Visite is a forfeit of 1,2,3 or 5 consecutive days on zones 1 to 3 (Paris & near suburbs) or 1 to 5 (Paris & distant suburbs).
According to the zones which you choose, Paris Visite enables you to travel on:
· - lines of the subway;
· - lines the RER (the RATP and the SNCF);
· - lines of bus of Ile-de-France (the RATP and OPTILE) except on those of the networks Jetbus, Allobus Roissy CDG, of the tourist routes and finally of Air France;
· - the Orlyval line (connecting the airport of Orly to the RER B);
· - the Montmartre funicular
This ticket enables you to benefit from many reductions at the entrance of tourist places which you can find here : http://www.ratp.fr/fr/ratp/c_22265/avantages/
For further information on this ticket, we invite you to consult this page: http://www.ratp.fr/fr/ratp/c_21894/paris-visite/
Hoping to welcome you during you next trip in Paris !
L'Hôtel du Théâtre de Paris
Publié par f75theat le Thursday 27 October 2011 à 10:08
Take the time to visit the Parc Monceau. Just a few minutes walking from the hotel, you will discover a warm and peaceful natural place in the heart of Paris...
Publié par f75theat le Tuesday 31 May 2011 à 17:46
|Hôtel du théatre*** - 5 rue du Cheroy, 75017 Paris - Tél. : 01 43 87 21 48 - Fax : 01 42 93 59 39 - Mail : firstname.lastname@example.com
|Codes GDS : AMADEUS: FGPAR441 / SABRE: FG1300 / GALILEO: FG12366 / WORDLSPAN: FG044 / PEGASUS: FG441
|Site map - Download our brochure (PDF) - Add to favorites - Send to a friend


text:
You must be logged into Kidspot Social to join this group
Not yet a member ? Join Now
Hey MUMMAS!
How are we all going?My little boy "Riley" is now running, jumping, climbing and saying over 35 words clear as a bell!I have been feeling very clucky of late but still want to wait as I am enjoying all the new things he is doing and still learning how to keep up with his very energetic little self!Hope all the beautiful Sept bubs are well and the mummys too!Warm regards,Laura.
Thanks ladies. Dangle yes we did. Alex moved into his bedroom 5 days before his 1st birthday (skirts and arcs still unpainted... lol) I couldnt handle having him in bed with me any more (its the only way he would sleep he was a massive 4th trimester baby. Hes starting to become realy independent but will ask for Halp when he thinks he needs it. Theres NO WAY i will EVER renovate again. The kids can share a room. were thinking K and A can share while bubs little and then we will evaluate from there. Im also kinda worried about the 3 kids in 3 years thing.
Ooh congratulations mummarup! Did you get your extension done? Will you need to add more room now? ;-)
Alex is doing all the things boys do and then some. started walking at 13 mths his favourite thing is 'botor bike' (motor bike) he jumps on everything climbs on everything loves balls can throw better then his big sister. The only vegie he eats in potato the only fruit orange. He will chew meat untill hes got all the juices and then spit it out. He will also eat noodles and pasta. Oh and guess whos expecting 3 days after Alexs 2nd birthday.... :D lol
Oh, that's us! Been a while, and I couldn't remember when Logan was born ;-)
Most definitely not a baby anymore - he's climbing, running, swimming. Learnt how to play one sibling off against the other. Chatting away, knows when he's grabbed something he's not meant to have and does a runner when asked for it.
Had his second haircut before Christmas and lost his curls. Also had his surgery and now has two little Loganberries in the right place.
I am in NO way clucky, and very happy to leave our family at 3 kids!


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KCChiefs.com is reporting that Michael MacCambridge has been authorized to write a biography on the one and only, legendary, Lamar Hunt.
"As the author of the definitive history of professional football, America's Game, Michael MacCambridge has few peers in his craft, and we are thrilled that Michael has elected to dedicate his time, energy and expertise to chronicle my father's life," Chiefs Chairman Clark Hunt said. "This is a very important project to me and my family, and we believe Michael is the perfect person to tell the story of Lamar Hunt."
I am very excited about this and I imagine most of you are as well. I only wish it was coming out next week to give me something Chiefs related to read between the end of OTAs and the beginning of training camp. It should be really interesting to get all the behind the scenes details on Lamar, the founding of the AFL and of course, the Kansas City Chiefs.
What do you think Addicts? Will you purchase and read the Lamar Hunt Bio when it comes out?
Tags: Kansas City Chiefs Lamar Hunt


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|Update on Heart Failure, Heart Transplant, Congenital Heart Disease, and Clinical Cardiology.
MedLine Citation:
|PMID: 23317810 Owner: NLM Status: Publisher
|In the year 2012, 3 scientific sections-heart failure and transplant, congenital heart disease, and clinical cardiology-are presented together in the same article. The most relevant development in the area of heart failure and transplantation is the 2012 publication of the European guidelines for heart failure. These describe new possibilities for some drugs (eplerenone and ivabradine); expand the criteria for resynchronization, ventricular assist, and peritoneal dialysis; and cover possibilities of percutaneous repair of the mitral valve (MitraClip(®)). The survival of children with hypoplastic left heart syndrome in congenital heart diseases has improved significantly. Instructions for percutaneous techniques and devices have been revised and modified for the treatment of atrial septal defects, ostium secundum, and ventricular septal defects. Hybrid procedures for addressing structural congenital heart defects have become more widespread. In the area of clinical cardiology studies have demonstrated that percutaneous prosthesis implantation has lower mortality than surgical implantation. Use of the CHA(2)DS(2)-VASc criteria and of new anticoagulants (dabigatran, rivaroxaban and apixaban) is also recommended. In addition, the development of new sequencing techniques has enabled the analysis of multiple genes. Full English text available from:www.revespcardiol.org/en.
|Luis Almenar; José Luis Zunzunegui; Gonzalo Barón; José Ignacio Carrasco; Juan José Gómez-Doblas; Josep Comín; Vivencio Barrios; M Teresa Subirana; Beatriz Díaz-Molina
Publication Detail:
|Type: JOURNAL ARTICLE Date: 2013-1-11
Journal Detail:
|Title: Revista espanola de cardiologia Volume: - ISSN: 1579-2242 ISO Abbreviation: Rev Esp Cardiol Publication Date: 2013 Jan
Date Detail:
|Created Date: 2013-1-15 Completed Date: - Revised Date: -
Medline Journal Info:
|Nlm Unique ID: 0404277 Medline TA: Rev Esp Cardiol Country: -
Other Details:
|Languages: ENG; SPA Pagination: - Citation Subset: -
Copyright Information:
|Copyright © 2012 Sociedad Española de Cardiología. Published by Elsevier Espana. All rights reserved.
|Unidad de Insuficiencia Cardiaca y Trasplante, Servicio de Cardiología, Hospital Universitario y Politécnico La Fe, Valencia, España. Electronic address: firstname.lastname@example.com.
Vernacular Title:
|Actualización en insuficiencia cardiaca, trasplante cardiaco, cardiopatías congénitas y cardiología clínica.
Export Citation:
|APA/MLA Format Download EndNote Download BibTex
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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Willie Hantz
Big Brother's Willie Hantz is in more hot water: Just days after he was kicked off the CBS reality show for violent behavior, Hantz was arrested in Lafayette Parish, La. on suspicion of drunken driving, according to TMZ.
According to the report, the Lafayette City Police Department received a call about a fight in a parking lot. When police arrived on the scene and cleared the crowd, officers saw a yellow 2012 Camaro driving towards the back of the lot. When they approached the vehicle, Hantz got out of the car and started to run. Hantz was soon apprehended and arrested for operating a vehicle while intoxicated.
Being the brother of infamous Survivor villain Russell Hantz didn't cost Big Brother's Willie the game after all. Instead, his temper did him in. On Sunday's episode, Willie, who saw the entire house turn against him after his fight with Frank last week, was shown charging at fellow houseguest Joe in the bathroom. After yelling, "Hit me," to Joe, Willie then aggressively chest-bumped into Joe. Willie was soon called to the diary room and never came back.
Big Brother
It's Hamster Time! That guilty summer pleasure Big Brother returns Thursday for its 14th season and CBS promises it will be bigger than ever — at least by head count. Expect 12 new players to participate in the game, as well as four returning audience faves. Who will take home the $500,000 grand prize? Who will fall in love? Who will be the next Chima and have a batcrap-crazy meltdown? TV Guide Magazine sat for a chat with each the newbies before they went into the house but the drama started even sooner than expected. At the eleventh hour, one of the houseguests we met — Mike Baxter, a 23-year-old bartender from Boston — suddenly backed out of the show. Alas, we can't tell you much about his replacement Joe Arvin, a 41-year-old chef from Schererville, Indiana, but here's hot dish on the other 11. Let's get this party started!
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Hickory Barbecued Salmon with Tartar Sauce
Linda Chevalier BATTLE GROUND, WASHINGTON Guests of all ages love this succulent seafood dish. The idea to use hickory chips came from my dad. He always prepared his salmon this way.
8 Servings
Prep/Total Time: 30 min.
1/2 cup butter, cubed
2 garlic cloves, minced
1 salmon fillet (3 pounds)
2 medium lemons, thinly sliced
2 cups soaked hickory chips
1 cup mayonnaise
1/4 cup chopped sweet pickles
1 teaspoon finely chopped onion
3/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
In a small saucepan, combine butter and garlic; cook and stir over
medium heat until butter is melted. Drizzle 2 tablespoons butter
mixture over salmon; top with lemon slices. Set aside remaining
butter mixture for basting.
Using long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack. Add wood chips to grill according to
manufacturer's directions. Place salmon skin side down on grill
rack. Grill, covered, over medium heat or 4 in. from the heat for 5
© Taste of Home 2014
2 of 2
Hickory Barbecued Salmon with Tartar Sauce
Directions (continued)
Carefully spoon some reserved butter mixture over salmon. Cover and
grill or broil 15-20 minutes longer or until fish flakes easily with
a fork, basting occasionally with remaining butter mixture.
Meanwhile, in a small bowl, combine the tartar sauce ingredients.
Serve with salmon. Yield: 8 servings (1 cup sauce).
Nutritional Facts:
5 ounces cooked salmon with 2 tablespoons tartar sauce equals 624 calories, 52 g fat (14 g saturated fat), 140 mg cholesterol, 381 mg sodium, 3 g carbohydrate, trace fiber, 34 g protein.
Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as
© Taste of Home 2014


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He has placed you
Underneath me,
I'm like you
Respect me,
And see Him elevate you.
When I scream at you,
Understand me,
When I yell at you,
Curse not me,
And see Her kiss you.
When I smile with you,
Smile with me,
When I fire you,
Hate not me,
And see Him establish you.
When I cry, and you
are there with me,
Be astonished not, for you
are human like me,
And see Her love you.
When I give you,
Take from me,
When I ask you,
Be amazed not and give me,
And see Him prosper you.


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|Tuesday, 18 October 2011 13:50
"Lemonade Mouth" star Hayley Kiyoko poses with co-star Chris Brochu and his brother, "So Random!" funny man, Doug Brochu, while at the 2011 Mattel Party on the Pier event held on Sunday (October 16) in California at the Santa Monica Pier.
As Adam Hicks also made a showing, Hayley tweeted this picture above and said, "@adamhicks702 @Chris_Brochu @DugyFresh @hayleykiyoko signing autographs for fans! #PartyonthePier"
So great how the Disney stars came out to help raise $600,000!!!
Please give us a tweet, retweet or Facebook like if you enjoy our content! We love to get positive feedback!! Follow us on Twitter @dis411 and Like us on Facebook at Dis411.
|Last Updated on Tuesday, 18 October 2011 14:51


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No one passes this up!
posted 5 years ago
I always buy this for the Tufted Tit Mice and the Chickadees.They, like the majority of birds love Sunflower seed to begin with.Just having the hearts and chips,and not having to waste time opening little shells,makes it a prized meal.You know when that feeder is empty,that you're not going to find a lot of spilled and wasted seed on the ground,as they make sure to eat every tasty morsel!
The only real con about it all,is the fact that the birds enjoy it so much that it doesn't last very long.It can get a bit costly if you're like me,and continually fill up the feeder.And good luck if the squirrel spots it!
Pros: healthy liked by all very fresh
Cons: gets eaten very quickly,can get pricey
1 of 1 people found this review helpful.
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No waste food
posted 5 years ago
This is a favorite amoung our native song birds. Make sure you put this in a squirrel proof feeder because it is very popular with the furry crowd as well.
Pros: Little waste clean up
Cons: price
0 of 0 people found this review helpful.
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Tips For Students At WITC
As new students are welcomed to the WITC family, here are a few tips to get started at Wisconsin Indianhead Technical College:
- Get to know your instructors. They are great resources for recommendations and connections to career opportunities later on!
- Check out educational resources around campus like the Learning Resource Center, Student Success Center and Educational Technology Center. They are there to help you succeed.
- Review each syllabus, so you can plan and manage your time without missing a beat.
Looking for a college or career change? Open houses can be a great way to learn more about college programs, admission processes, financial aid and accommodations. WITC was ranked 4th best two year college in the nation by Washington Monthly magazine this year and has more than 50 programs to choose from.
Want a career in the Twin Ports' growing aviation industry? The Composite Technology program at Wisconsin Indianhead Technical College teaches students to layer carbon fiber to create and repair composite, which is used to create the shell of the aircraft. Composite is also used in bikes, fishing rods, windmills and boats. Apply now to composite technology at WITC.
Did you ever dream of protecting and serving as a law enforcement officer? WITC's Criminal Justice – Corrections program offers a pathway toward joining the force. Once you complete the two-year associate degree, you can start your career at a halfway house, juvenile detention center, or correctional facility…. OR… you can go on to complete the law enforcement academy at Rice Lake (or another qualifying academy program) to become an officer. Apply today!


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Just made this recipe for dinner, and my husband loved it. The only thing either of us thought was that it could use more spice. Next time I plan on throwing in some fresh jalapeno.
Yield: 4 Servings
Cost per Serving: $.78
More From Allyou
Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 353
- Fat: 24g
- Saturated fat: 8g
- Protein: 18g
- Carbohydrate: 17g
- Fiber: 2g
- Cholesterol: 341mg
- Sodium: 682mg
- 6 large eggs
- 1/4 cup milk
- Salt
- 2 tablespoons vegetable oil
- 3 (6-inch) corn tortillas, cut into 1/4-inch strips
- 1/2 green bell pepper, seeded and diced
- 1 small yellow onion, finely chopped
- 1 clove garlic, finely chopped
- 1 medium tomato, seeded and diced
- 3 ounces grated Cheddar
- Whisk together eggs, milk and salt in a medium bowl and set aside.
- Warm vegetable oil in a nonstick skillet over medium-high heat. Add tortilla strips and cook, stirring occasionally, until strips begin to crisp, about 2 minutes. Add pepper and onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute longer.
- Add egg mixture, tomato and cheese to skillet. Cook mixture, stirring with a spatula, scraping up cooked eggs and allowing liquid to flow to bottom of pan, until eggs are set, 2 to 3 minutes. Serve immediately.
This recipe also appeared in the August 2007 issue.
My Notes
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Migas Recipe at a Glance
- COURSE: Breads, Breakfast/Brunch, Main Dishes
- MAIN INGREDIENT: Cheese, Eggs
- DIETARY CONSIDERATION: Gluten-Free
- PUBLICATION: All You
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25th May 2012
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This is the best sandwich I have ever eaten.
Tagged: San FranciscoCastroSandwichCourtney'sBreadPeanut ButterJamJellyStrawberryheavenfood
3rd September 2011
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Will it blend? Ice cream, fluff, peanut butter, milk, a whole packet of Oreos. Best drink ever.
Tagged: blendfluffice creammilkoreospeanut butterphoto a daymilkshake


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- Address:
640 North Broad Street
Philadelphia, PA 19130Neighborhood:
Center City
- Cuisine:
ItalianPrice: $31 to $50
- Dining Style: Casual Dining
- Website: http://www.osteriaphilly.com/
- Phone: 2157630920x
- Hours of Operation:
This Mother's Day, Osteria will be open from 4PM to 10PM: Sunday, May 11th, 2014.
Lunch: Thursday and Friday 11:30-2:00 p.m. Dinner: Sunday - Thursday 5:00-10:00 Friday and Saturday 5:00-11:00
- Payment Options: AMEX,Diners Club,Discover,MasterCard,Visa
- Cuisine: Italian
- Executive Chef: Jeffrey Michaud
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Beer, Chef's Table, Farm to Table, Full Bar, Non-Smoking Restaurant, Private Room, Wheelchair Access, Wine
- Private Party Facilities: We offer two private dining rooms. The Wine Room, cozy with a view into the wine cellar, seats up to 30. The glass enclosed Patio offers the ambience of outdoor dining with the comfort of being indoors and seats up to 50. The Chef's Table located in our kitchen is perfect for groups 8-14. The whole restaurant is available for groups 50-150. Several menu options, all parties are served family style.
- Private Party Contact: email@example.com 2157630920x
- Special Events: Osteria frequently hosts demonstration dinners, wine and beer dinners and tastings as well as hands on cooking classes. For a schedule of events please go to www.osteriaphilly.com/events.
A word from Osteria
Rustic Northern Italian featuring homemade pastas, thin crust pizzas and wood grilled meats and fish. An all Italian wine list highlights small producers and an international beer list focuses on artisinal brews. A traditional Italian Osteria nestled on North Broad Street.Continued
Foodspotting photosSee all photos
Osteria reviews from OpenTable diners
240 reviews since May 20, 2014
- Food4.5Service4.3
- Ambiance4.2Noise LevelModerate
fit for foodies (176)special occasion (117)notable wine list (95)neighborhood gem (80)good for groups (78)hot spot (65)romantic (60)vibrant bar scene (22)kid-friendly (17)great for lunch (16)late-night find (11)great for outdoor dining (11)great for brunch (8)scenic view (6)Show More
- ExcellentOpenTable Diner Since 2009Dined on 9/12/2014As always Osteria never disappoints. Amazing food paired with wonderful wine.Special Features:
- EmilyDined on 9/12/2014Restaurant isn't nearly as good as it used to be. Not planning on going back anymore.Special Features:
- DeliciousBabetteDined on 9/12/2014The menu is a bit pretentious, and, for example a simple green salad is not available. Ingredients are prepared in an inventive way and the results are positive. The food is delicious. A variety of unusual pizzas and pasta dishes is offered and the ones we had turned out to be outstanding as was the yummy dessert.Special Features:I would recommend this to a friend.
- Wonderful all aroundMPfromPAVIPDined on 9/11/2014We arrived on the early side for dinner on a Thursday eve and the restaurant was quiet..within 45 minutes it was full and lively. Our server was very attentive from the minute we sat down, brought us wines we loved without even having to look at the menu...we told him what we liked in wine and he brought us two glasses. He helped us choose our menu items ...pizza and pasta dishes ...and everything was fresh and delicious. He was very knowledgeable and the restaurant had a cool, lively, welcoming vibe...highly recommend.Special Features:I would recommend this to a friend.
- I Ate BrainscheersDined on 9/10/2014The sweet corn and calves brain ravioli was amazing.Special Features:
- Great ExperienceOpenTable Diner Since 2014Dined on 9/10/2014Wonderful food and service. Only issue was that we had a table bumped up next to the service station where orders where being entered at all times. The person I went with pretty much only had the wall and the server station to look at. Overall I recommend it. Food was out of this world.Special Features:
- Overrated & overpricedSilverfoxDined on 9/5/2014Famous for eclectic pizza but they were overrated and not very good. We got two to share before dinner and both were average. Crowded and noisy as local hang out. Dinners were served with dried up roasted potatoes, with a pork entree and the blue crab in a pasta like ravioli was okay. The desserts were great and the service was very good with a knowledgeable wine presentation but we will not be back as there is better food elsewhere.
- foodhappyVIPDined on 9/4/2014We were never told the specials or that you could mix and match the menu. We found out too late when we heard it from the waitperson telling other dinersSpecial Features:I would recommend this to a friend.
- North Philly GemDon1Dined on 9/4/2014Best restaurant relatively close to the Temple Campus. Wish this quality could be in walking distance to the campus. Good food, great service and pleasant place to be.Special Features:
- Snazzy placeShanaynayVIPDined on 9/3/2014We loved the Parma pizza - arugula, prosciutto, and shaved Parmesan drizzled in olive oil. So darn good, and the fresh prosciutto really made it spectacular! I had the polenta gnocchini with mushrooms and Parmesan as well, a very unique take on gnocchi! A little softer than traditional gnocchi, and definitely the polenta taste, it was so good. Once again their wine (and champagne) list was out of this world and they are so happy to accommodate you and allow you to taste any wine! I had the boudino dessert which was really special and I absolutely loved it, it was just the perfect little size for a sweet treat to complete another glorious meal. Who wants to take me back next time? So many more things I want to try!Special Features:I would recommend this to a friend.
- GeneVIPDined on 8/31/2014Outstanding restaurant with a wonderful Manager. She gave great guidance in working our way through a complex, partially in Italian,menu. The rabbit in polenta,the ravioli with brains and the veal (?) heart sausage were exotic but delicious The sommelier was also very patient as we worked our way through the moderate selection in their "wine by the glass program." Started off with a preliminary lively Vermintino followedby a red wine from Puglia. Topped it off with a remarkable glass of Limoncello; best I've ever had.Special Features:
- DisappointingsurfDined on 8/31/2014Heard much about how great it is Always it seems when expectations are high reality dose not meet it Server (I wish I remembered her name) was the main reason for Low star rating. She seem disengaged, unfriendly, was not hospitable , she should not work in the industry. Managment need to better examin their staff motives to work it makes the huge difference. Manager never stopped at our table even when we brought up an issue with food. I can see around happy people but with that miss service and so so food this will most likely not last long. Wishing I could have experienced the hype of this place. Disappointing !
- OpenTable Diner Since 2005Dined on 8/30/2014Just oustanding food -- from start to finish -without being "snooty"!!Special Features:
- DisappointedMJ70Dined on 8/30/2014Our antipasti was fabulous as was the truffle pizza but when it came to the main course our party of 4 was underwhelmed. The service was mediocre it felt like they were rushing us out even though it was sat night.Special Features:
- OpenTable Diner Since 2005VIPDined on 8/29/2014Enjoyable meal. Server was most accommodating and the food was very tastySpecial Features:I would recommend this to a friend.
- Perfect for Birthday CelebrationKehayezeeDined on 8/29/2014My mom, my sister and I went to celebrate mine and my mother's birthdays. I noted in my open table reservation that it was our birthday, and that my sister was just coming back from abroad, and they put us in the back room, which was much more intimate and quiet than the main restaurant. The server was just attentive enough and very knowledgeable about the menu and wine list. At the end of our meal, she brought out one of each of the specialty gelatos with candles on the house, and the kitchen held our leftovers until we had paid so that we didn't have to hold on to them during the dessert course. We had a wonderful experience and will definitely be going back again and recommending it to others.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2007VIPDined on 8/29/2014Fantastic Food and beautiful ambiance. Service was great, but a little stuffy.Special Features:
- MooseDined on 8/28/2014Menu is outstanding. The pizzas (Polpo, Mortadella, and Prosciutto) were all wonderful. The server recommended several dishes: pasta and roasted baby pig as well as a rabbit/polenta dish. They were all fantastic. We had a reasonable chianti with dinner that complemented the food perfectly.Special Features:
- Lived UpExpertDinerDined on 8/26/2014The restaurant lived up to everything I had heard. The only confusing part was how to combine the various types of food. I wanted to try the pizza, which I had heard so much about, but wasn't sure whether to have pizza and appetizer, pizza and pasta, appetizer and entree, etc, etc. I ended up having pizza as an appetizer and a pasta dish. Shared the octopus and smoked mozzarella pizza. It was intensely smokey and delicious. I had the rigatoni with chicken livers, cippolini onions and sage, which had been mentioned in several reviews, as well as recommended by friends, as well the waiter. It was incredible! I expected to find whole cippolini onions in the dish, but didn't so perhaps they were part of the sauce. Loved it!Special Features:
- Terrific food and service but loudFabFoodieDined on 8/25/2014We went to Osteria on a Monday and the food was wonderful and the waiter and wait staff were attentive. The only complaint was the music was avant garde jazz and was loud enough that conversation was slightly difficult. I would only suggest a music selection more suitable for dining vs. a "hip bar scene".Special Features:
- OpenTable Diner Since 2013Dined on 8/24/2014The service was incredible, the environment was spectacular and the food was amazing!Special Features:I would recommend this to a friend.
- Good But Didn't Live up to the HypeRoochmanDined on 8/23/2014Parma Pizza and grilled vegetable platter were great. Entrees - pork chop, pasta special &, brisket were good but not great. We arrived @6:30. Two of us ordered a dinner special but were later told that they had run out. It was only 6:30? Later I ordered a bottle of Italian beer and a glass of port. Each time our server returned to the table to inform me that they were out. For desert we ordered the gelato sampler and the sorbet sampler. Each was to include 3 flavors. We got one flavor of gelato and 2 flavors of sorbet. They were very good but not what we ordered. The bill came to over $400 for 4 people. For that price I would expect the food to be excellent and the selections on the menu (especially the daily specials) adequately stocked.
- Molto bene!CrustyCurmudgeonVIPDined on 8/22/2014Osteria's always a pleasure - this meal was no exception. After enjoying a leisurely drink at the bar & great conversation with the bartenders, we headed to our table for a procession of delights. The grilled vegetable antipasti were largely green this time around, fresh & done perfectly. A polpo pizza was exactly as we like it - thin, crisp crust with nicely grilled octopus just to the point of char. We enjoyed course after course of great but simple dishes like perfectly al dente pastas (chicken liver rigatoni with onions & sage for me, one of the specials for my wife - I don't know what it was because she didn't share a single bite with me!). With a great Italian red new to us (recommended by the sommelier, also great), it was so fine!Special Features:I would recommend this to a friend.
- Still the best in PhillyFoodLionessVIPDined on 8/21/2014Osteria remains my go-to restaurant for any special occasion. They do everything right, from perfectly dressed salads, grilled vegetables and meats that melt in your mouth, great wine selections by the glass, portion sizes just right--not skimpy, but modest enough to leave room for dessert. I do wish restaurants would have a selection of desserts without dairy, but the sorbets were heavenly so I didn't feel too deprived. Wait staff informed without being too chatty, and only one person tried to remove a plate while another diner was still eating. Dining perfection.Special Features:I would recommend this to a friend.
- YumFiney8Dined on 8/20/2014Excellent food with friendly prompt service. Loved eating in glass covered areaSpecial Features:
- OpenTable Diner Since 2008VIPDined on 8/18/2014This place was great. The waiter explained the menu in great detail when asked and clearly he was a great fan of the food. The food was creative and delicious. We all agreed we would return eagerly. Very unique menu and everything beautifully prepared. Go.Special Features:
- First time at OsteriaOpenTable Diner Since 2007Dined on 8/17/2014Most of us got the Back from the Shore 4 for $44 deal and it was really a great deal. You got a nice antipasti plate, a pizze of your choosing, a primi piatti if your choosing and 3 scoops of sorbet and/or gelato. The pizze and pistachio gelato were my faves!Special Features:I would recommend this to a friend.
- A romantic gateawayOpenTable Diner Since 2013Dined on 8/16/2014A great place for a romantic dinner. We were seated on a back room which was better the main area can be noisy. Food was fantastik!!!Special Features:
- Fine restaurantOpenTable Diner Since 2009VIPDined on 8/16/2014We just spent two weeks all over Italy, and this restaurant stood up as well or better to any fine dining we experienced abroad. The creativity of Osteria's pasta dishes is unsurpassed. We have explored much of the menu, and have yet to find any dish that was less than excellent. We will continue to use this as one of our two "go-to" restaurants for special occasions.Special Features:
- SMOKED BRISKET W/PEACHMoltoMerrillDined on 8/15/2014I thought I died and went to heaven when I ate Might Quinn's brisket in my hometown of NYC, but I was wrong. If I could transport this meal onto my plate every evening in NYC--along with the peaches & radicchio--I finally would have found Nirvana! And Osteria's never-ending choices of Italian wines amazes. As does their non-alcoholic Punch for those who don't imbibe. Get thee to Osteria before the brisket smoking seasons ends!Special Features:
- Never lets me downtwelVIPDined on 8/15/2014I have yet to have a bad meal at Osteria. And in this era of expensive, small plates, Osteria's portions match the price they charge. And they now have 3 oz tasting of their wines by the glass. Great option to pair different wines.Special Features:I would recommend this to a friend.
- Always GoodcwnarberthDined on 8/15/2014They seated us in the back room, which kind of kills the ambiance, but the food was, as always, delicious, fresh and different. We stick with the antipasti, pasta and pizza and it is amazing that that it can be so satisfying, interesting and fun. For awhile we were the only ones in the back room--which made it very quiet--but a couple of times I thought they forgot about us.
- Overall Good, but I Had Bettertlina069Dined on 8/14/2014Hubs & I went to Osteria for our 10th year wed. anniv. GREAT ambience, friendly service, loved our surprise watermelon sorbet with a candle at the end of the dinner. Very much appreciate it. However, food wise, I expected more. All in all they're good, but I felt like I had better. LOVE grilled clams w/ charred squid, lemon & chilies and the fusili special of the day (w. anchovies). Had the pork spec. - tasty, perfectly cooked, but a bit too salty. Hubs ordered beef fiorentina, beautiful perfectly cooked, but I don't think it should be paired with such a strong side. The sorbets are AMAZING (lemon verbena and watermelon), but the raspberry tart was very sour. Also had the Sicilian Lemonade, too sweet. Maybe better luck next time for me. :)Special Features:
- Poor Serviceebar8Dined on 8/13/2014We came here for a birthday dinner and were disappointed with the service, especially at the price point. Dinner for two was nearly $200, and the service was poor, we waited longer than necessary for menus, courses, drinks, and check; our waiter was also not very friendly. The food was good, but ultimately the service put a damper on the evening.
- amyamymDined on 8/13/2014Very cool decor inside and a wide range of food offerings. Amazing flavors, but make sure to ask questions on the preparation.Special Features:I would recommend this to a friend.
- Loved the food & service, but...CoolinarianDined on 8/11/2014Osteria's an institution, Vetri's culinary and service team always set the standard for excellence and the Sommelier truly knows his stuff - great wine list, don't be bashful - engage him to select the perfect pairing and ask for a table in the back, it's bright, airy and delightful So why the but? The music selection doesn't complement the ambiance and is at a volume level that is distracting to any attempt at conversation , and we're not fuddy-duddy's.... This is the only reason we don't go back more than we do...Special Features:
- OpenTable Diner Since 2007Dined on 8/9/2014Gianna was wonderful and knowledgeable as our server as were the rest of the staff.Special Features:
- Get Outdoor SeatingRegularGuyDined on 8/9/2014The only downside to our dinner on Saturday night was being seated inside. The noise level was pretty high and while watching the kitchen put out food can sometimes be entertaining, we were hoping for a quieter dinner. Next time I'll know to ask for the garden seating. Having said all that, the food was excellent and the service was attentive and friendly without being annoying. We shared the postage stamp ravioli as an appetizer and it was light and perfect. We also shared the rib-eye for two, which comes cut and surrounded by a salad. It looked spectacular and tasted even better. A blackberry puff pastry topped off the night for dessert. We'll definitely be back.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2011Dined on 8/9/2014As usual the food was outstanding. But the noise level was very high and made conversation almost impossible.Special Features:
- A great night!OpenTable Diner Since 2009Dined on 8/8/2014We took a group of six to Osteria to celebrate a family birthday. We were seated a a big round table which allowed for all-table conversations. We started with four shared appetizers; two pizzas, a bruschetta and a roast vegetable platter. Each was delicious and our server was great about making sure that everything was easy to share and that we all had the right plates and utensils. We each then ordered our own main course, with a lot of fork-passing around to try each other's fabulous entrees. The restaurant provided a molten chocolate cake for the birthday girl and our other desserts were seasonal and perfect. The valet brought the car out instantly - all around a five-star experience!Special Features:I would recommend this to a friend.