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The Best Italian Restaurant in Every State
Over the past 30-odd years, chef Frank Stitt has been credited for significantly raising the bar in Alabama's culinary scene. As if the success of his restaurant Highlands Bar and Grill and the roster of culinary talents who have launched their own successful careers after spending time in his kitchen weren't impressive enough, he's now doing the same thing for the state's pizza scene. While devoted regulars may have trouble steering themselves away from Stitt's classic dishes at Café Bottega like the seared beef carpaccio, Niçoise salad, and chicken scaloppini, they'll find themselves particularly rewarded by any of the eight pizzas on the menu. There's a white pie with fennel sausage, a grilled chicken and pesto combination, and even a pizza with okra and corn. But the signature pie that the restaurant pointed to as the biggest crowd-pleaser is the "Farm Egg," topped with mushrooms, guanciale, Taleggio, and porcini oil.Chrisopher/Yelp
Alaska: Sorrento's (Anchorage)
Going strong for more than 40 years, family-run Sorrento's is an Alaska landmark, dishing up solid and dependable Italian fare. The expansive menu doesn't veer too far outside of the red-sauce comfort zone - popular dishes include fried calamari, fresh cannelloni with meat sauce, homemade meatballs, chicken cacciatore, steaks, and surprisingly solid pizzas - but you'd be hard-pressed to find a clunker in the bunch. Legions of fans have been regular customers at Sorrento's for decades, and with good reason: It's consistently delicious, and nothing on the menu will leave you disappointed.Heather M/Yelp
Arizona: Pizzeria Bianco (Phoenix)
Legions of pizza pilgrims flock to Phoenix, Arizona's Pizzeria Bianco, opened by chef Chris Bianco more than 20 years ago. The restaurant serves not only addictive thin-crust pizzas but also fantastic antipasto (involving wood-oven-roasted vegetables), perfect salads, and homemade country bread. The wait, once routinely noted as one of the worst for some of the best food in the country, has been improved by the opening of a second Phoenix location.
Priti J./Yelp
Arkansas: Wood Stone Craft Pizza & Bar (Fayetteville)
Wood Stone has been bringing top notch pizza to South Fayetteville's Mill District since summer 2014. Owners Clayton Suttle and Jerrmy Gawthorp are crafting some unique and high-quality pizzas made with impeccably sourced ingredients (Arkansas-sourced when possible) and firing them in a custom-built wood-burning oven. Standouts include the Bloomington (caramelized onion and rosemary marmalade, gorgonzola, house-made Italian sausage, and rosemary); Late Harvest (local butternut squash puree, uncured ham, bacon, house-made ricotta, sage, parmesan, roasted Brussels sprouts, and honey gastrique); and the Carolina (smoked local pork, mustard barbecue sauce, asiago cream sauce, roasted red onion, cabbage slaw). Dip the "bones" in your choice of five sauces, and wash it down with a local beer.Kent A./Yelp
California: Quince (San Francisco)
Located in a historic brick and timber building dating back to 1907 in San Francisco's Jackson Square neighborhood, Quince is both charming and elegant. Chef and owner Michael Tusk, who won the 2011 James Beard Award for Best Chef in the Pacific region, creates a dining experience rooted in his relationships with a tightly knit network of only the best Northern California food purveyors. Every night, the 10-course tasting menu ($295) features vegetable-driven dishes highlighting the season's produce, including some things grown on the restaurant's rooftop garden. Those hoping to sample the food without splashing out on a tasting menu should visit the salon, where a la carte dishes average $65. Now's as good a time to visit as any - in 2017, Quince was bumped from two Michelin stars to three.Anthony N./Yelp
Colorado: Frasca Food & Wine (Boulder)
In the Friuli region of northeastern Italy, a frasca is a roadside farm restaurant, serving simple regional food. Frasca Food & Wine captures the spirit of these venues, while also championing the vast diversity of Colorado's unique culinary resources. Owners Bobby Stuckey and Lachlan Mackinnon-Patterson have created a warm and inviting space that can accommodate an impromptu dinner or an evening of fine dining. They offer three unique menus that change daily - a four-course menu for $85 (with dishes also available a la carte); a "Friulano Tradizionale" truffle-centric menu of Friulian regional specialties for $180; and a $55 four-course Monday tasting menu.Frasca Food and Wine/Yelp
Connecticut: Frank Pepe (New Haven)
If you want to discuss the loaded topic of America's best pizza with any authority, you have to make a pilgrimage to this legendary New Haven pizzeria, which we've consistently rated as America's best. Frank Pepe opened his doors in Wooster Square in New Haven, Connecticut, in 1925. After immigrating to the United States in 1909 at the age of 16 from Italy, Pepe took odd jobs before opening his restaurant. Since its conception, Pepe's has opened an additional nine locations. The pizza served here is classic New Haven style: It's fired in a coal oven, and it has a thin, crisp, and chewy crust, a slightly oblong shape, and some amount of charring along the outside.
What should you order at this checklist destination? Two words: clam pie ("No muzz!"). This is a Northeastern pizza genre unto its own, and Pepe's is the best of them all - freshly shucked, briny littleneck clams, an intense dose of garlic, olive oil, oregano, and grated Parmigiano-Reggiano atop a charcoal-colored crust. The advanced move? Clam pie with bacon. Just expect to wait in line if you get there after 11:30 a.m. on a weekend.Arlene B./Yelp
Delaware: Mrs. Robino's (Wilmington)
Mrs. Robino's has been serving classic Italian-American fare for nearly 80 years, and it remains a Delaware favorite to this day. It got its start in Tersilla Robino's home kitchen in 1939, when she started serving local Italian immigrants, and it moved into its current building the following year; today it's run by the fourth generation. Pastas are homemade (try the Tour of Italy, with spaghetti and ravioli topped with meatballs and sausage), and other longtime favorites include greens with garlic, lasagna, cannelloni Florentine, veal and chicken parm, and roast pork with mashed potatoes and broccoli rabe. Homemade soups and thin, crispy pizzas are also popular.Mrs.Robino's Restaurant/Yelp
Florida: Macchialina (Miami Beach)
Queens-born, Italy-raised chef Michael Pirolo spent time at some of Italy's finest restaurants and enjoyed a stint as chef de cuisine at Scott Conant's Scarpetta before branching out on his own with Macchialina in 2012. The menu is primarily composed of antipasti and housemade pasta, and we strongly suggest you try as many of the pastas as possible (especially on Thursdays, when they're just $10). Other standouts include gnoccho fritto, veal cheek and pork meatballs, and a 21-day dry-aged New York strip. When it comes to Italian food in Florida, it doesn't get much better than this.Giovanny G./Yelp
Georgia: Varasano's (Atlanta)
Bronx-born software engineer Jeff Varasano found a passion for pizza that led him down a saucy, bubbly road to pizza stardom. Atlanta, Georgia has been the lucky beneficiary. Varasano's serves two traditional pies: Margherita di Bufala and "Nana's," which is the house special: mozzarella and San Marzano tomato sauce with a "secret blend of herbs" (sweet roasted red peppers are suggested, too). There are 12 specialty pies with a variety of toppings (including interesting ones like Emmenthaler, a pinch of lemon zest, and spiced olives) that come standard, but menu notations suggest extras. Speaking of which, if you want to build your own or add to menu options, there are 17 toppings (including handmade meatballs). They also serve a wide variety of traditional Italian fare, like family-recipe meatballs and Sunday gravy, penne with sausage and arugula, and spectacular fresh-made doughnuts.John E./Yelp
Hawaii: Arancino di Mare (Honolulu)
Located in the Waikiki Beach Marriott, Hawaii's best Italian restaurant, Arancino di Mare, is renowned for its impressive pasta dishes and super-fresh local seafood. Standouts include elegantly plated scallop carpaccio topped with sea asparagus, tobiko caviar, and red onions; insalata frutti di mare with shrimp, calamari, clams, mussels, and local greens and tomatoes; spaghetti with fresh uni in a garlic wine cream sauce; spaghetti tossed with a simple sauce of garlic, white wine, and olive oil and topped with a bounty of calamari, clams, mussels, and shrimp scampi; and a 32-ounce bistecca alla fiorentina.Arancino di Mare/Yelp
Idaho: Guido's Original New York Style Pizza (Boise)
Thanks to Guido's, there's a legit New York-style pizzeria in Boise, Idaho, turning out some spectacular pies. Like all New York slice shops, this one is straight ahead and no-frills. You can get your pizza by the slice or in an 18- or 20-inch pie, and top it with a wide variety of meats and vegetables. Sausage rolls, Stromboli, and fresh baked garlic bread are also on the menu.BH./Yelp
Illinois: Spiaggia (Chicago)
In business for an astonishing 35 years thanks in large part to the culinary skills and business acumen of chef Tony Mantuano, Illinois' Michelin-starred Spiaggia ("beach" in Italian) did more than just about any restaurant to show Chicagoans what refined Italian fare looks like. Reopening after a redesign in 2014 (its first since 1999), the restaurant added 50 percent more seats with views, a new lounge, and a floor-to-ceiling glass-enclosed, temperature-controlled wine room showcasing 1,700 of Spiaggia's nearly 5,000 bottles. The menu follows the traditional Italian courses of antipasto, pasta, secondi, and dessert, and one thing that hasn't changed is Spiaggia's ability to delight diners. Much of that can be credited to Mantuano and chef de cuisine (and "Top Chef" champion) Joe Flamm, who serves mouthwatering fare like duck tortellini with cherry, pistachio, and Parmigiano-Reggiano; dry-aged bistecca alla fiorentina with truffle hollandaise, turnip, and onion jam; and their famed gnocchi with black truffle, ricotta, and Parmigiano-Reggiano. A five- or eight-course tasting menu is also available, for $105 and $155, respectively.Spiaggia/Yelp
Indiana: Diavola (Indianapolis)
pscale pizzeria and wine bar Diavola has been keeping the Indiana locals happy with some spectacular wood-fired pizzas since 2015. Just like in Naples, the pizzas cook in an 800-degree oven and come out bubbling and blistered after 90 seconds. The oven is also turning out some excellent pita bread, as one of the owners is Egyptian. There are 17 different pizza styles on offer, but the best one to sample is the Margherita, with simple tomato sauce, high-quality mozzarella (make it burrata for an extra $2.50), and basil; two different crust styles (original and thin crust) are also available. Other must-trys include house-made polpette, seafood ravioli, and whatever the calzone of the day is.Diavola Pizza/Yelp
Iowa: Baroncini (Iowa City)
Chef Gianluca Baroncini spent time cooking at some of Verona, Italy's finest Italian restaurants (including the two-Michelin-starred Il Desco) before opening Iowa City favorite Baroncini. He's committed to turning out spot-on interpretations of Italian classics made with fresh, seasonal, local ingredients, and the star of his menu is his fresh house-made agnolotti filled with a mixture of local beef and Parmigiano-Reggiano, tossed with a traditional brown butter and sage sauce.Jake K/Yelp
Kansas: Albero Café (Wichita)
College Hill standby Albero Cafe offers a wide selection of Italian classics and creative specialties with a Kansas twist, like Italian nachos and shrimp dip, and there's a wide variety of customizable pastas. Chef-owner Hassan Ballout spent 10 years in the kitchens of some of the city's best Italian restaurants, and when he decided to strike out on his own four years ago he struck gold. Standouts include fried calamari (sliced into strips instead of rings), Tuscan white bean soup, penne al pesto, grilled grouper with lemon herb garlic butter, and Italian lemon cream cake.Jakob G./Yelp
Kentucky: Vincenzo's (Louisville)
Vincenzo's Palermo-born chef Agostino Gabriele has been cooking professionally since 1963, and has been at the helm here since this Kentucky mainstay opened in 1986. To say he's learned a thing or two in the past 56 years is an understatement, and he's turned Vincenzo's into a venerable Louisville institution and certified standout. His skills are on full display in dishes like risotto with fresh seafood in a spicy red clam sauce; mascarpone ravioli filled with grilled chicken, spinach, and mushrooms; a thick veal chop stuffed with prosciutto and fontina; and made-to-order soufflés.Vincenzo's /Yelp
Louisiana: Domenica (New Orleans)
In the casual and elegant high-ceilinged Domenica, located in New Orleans' Roosevelt Hotel (home of the original Sazerac), they're serving eight pizzas, including the Calabrese (tomato, spicy salami, mozzarella, capers, olives), Smoked Pork (smoked pork shoulder, mozzarella, red onion, Anaheim peppers, salsa verde), and Tutto Carne (salami, bacon, fennel sausage, pork shoulder, yard egg). There's also a wide variety of house-cured meats, pastas including stracci with oxtail and fried chicken livers, and entrées that include a whole roasted Louisiana fish with tomatoes, olives, chile, and garlic. Make sure you save room for desserts like banana zuppa inglese with bananas, crema cotta mousse, and peanut brittle.Harvey L./Yelp
Maine: Paciarino (Portland)
At the pasta-centric Portland, Maine, favorite Paciarino, pastas and sauces are made fresh daily, meat is all natural and locally sourced when possible, and ingredients are of the highest quality available. All of this translates to some spectacular dishes, including a perfect and simple spaghetti pomodoro, ravioli bolognese, lasagna, and spaghetti aglio e olio. It's very difficult to make these classic pasta dishes in a way that stands out, and Paciarino hits the nail on the head.Kevin S./Yelp
Maryland: La Tavola (Baltimore)
Located in the heart of Baltimore's Little Italy, the elegant La Tavola brings the cooking of Venice-born chef Carlo Vignotto to Maryland. His lineup of traditional Italian classics is buttressed by creative uses of fresh local ingredients, and all of Vignotto's skills are on display with dishes like a light and crispy fritto misto; traditional veal saltimbocca; house-made ravioli topped with cream sauce and sautéed mushrooms; house-made gnocchi; and a legendary lasagna bolognese.La Tavola/Yelp
Massachusetts: Scampo (Boston)
James Beard Award-winning chef Lydia Shire is one of Boston, Massachusetts' legendary chefs, and her restaurant, Scampo, is one of the best Italianish restaurants you'll ever dine at. While Italian at heart, Shire isn't afraid to incorporate a tandoori oven or Ibèrico ham into the mix, and the menu is fun and playful. Handmade breads come in seven varieties. There's a full "mozzarella bar" with five different seasonal fresh mozzarella-based dishes (just opt for the mozzarella tasting - you know you want to). Spaghetti comes topped with cracklings and hot pepper and pizza is topped with white clam and bacon, among other things. Entrées include brick chicken with black garlic purée and Meyer lemon risotto, cotechino sausage ravioli with truffle foam and purple kale, and braised short rib with whipped celeriac. It's one of those menus where literally everything looks delicious... but we'll be waiting for Friday night, when the special is roast suckling pig.Jana L./Yelp
Michigan: Bacco (Southfield)
Chef and restaurateur Luciano Del Signore's home base, Bacco, has been drawing crowds for its contemporary high-end Italian cuisine since 2002. High-quality ingredients, prepared simply, result in some truly outstanding dishes. Take the strozzapretti, for example: These long tubes of fresh house-made pasta are tossed with a sauce made with house-made sausage, tomato, cream, and a touch of truffle oil and plated like no other pasta dish you've ever seen.Randy G./Yelp
Minnesota: Broders' Pasta Bar (Minneapolis)
Molly and Tom Broder opened their "pasta bar" in 1994, and the crowds have never stopped coming. Why? Ingredients are sourced from Minnesota farms whenever possible and some vegetables are grown in an on-site garden - "but really," as the website states, "it's all about the pasta." Fresh pastas are made in-house and dry pastas are imported from Italy, and nearly 30 pastas and risottos are on the menu. You can't go wrong with gnocchi with duck cacciatore ragù; quadrucci with roasted chicken, greens, prosciutto di Parma, almonds, asparagus, balsamic vinegar, and mascarpone; tagliarini with prosciutto and truffle cream; or the paccheri with braised short rib, pancetta, red wine, tomato, and gremolata. There's also a daily risotto that's usually pretty spectacular, as well as a wide variety of antipasti. The name might fool you into thinking that this is a low-rent buffet, but it's anything but.Two H./Yelp
Mississippi: Stalla (Biloxi)
Located inside Biloxi's Beau Rivage Resort & Casino in Mississippi, Stalla is an unpretentious Italian spot specializing in traditional Italian fare prepared with quality ingredients, served in a beautiful dining room. Florence-born chef Paola Bugli has been with the restaurant since it opened three years ago, and is bringing some serious skill to the kitchen. Carpaccio with Grana Padano, horseradish, lemon aioli, and arugula; Tuscan shrimp and grits with pancetta and smoked Gouda; pizza topped with béchamel, mozzarella, pancetta, cippolinis, roasted peppers, and oysters; handmade seasonal ravioli; Gulf shrimp fra diavolo; and veal cheeks piccata with capers, parsley, and spaghetti are just a handful of the standouts on Bugli's menu.Foursquare
Missouri: Trattoria Marcella (St. Louis)
St. Louis, Missouri, has no shortage of great Italian restaurants, but ask any local what their favorites are and Trattoria Marcella will invariably be on everyone's short list. In business since 1995, owners Steve and Jamie Komorek are serving stunning takes on traditional Italian fare like mortadella meatballs, toasted chestnut Roman-style gnocchi, toasted ravioli, chicken spiedini, pork osso buco, and braised veal tortelloni. The restaurant is homey and welcoming, the food is delicious, and nothing on the menu costs more than $24.Sarah B./Yelp
Montana: Lucca's (Helena)
Lucca's is a high-end Helena hotspot that's considered among the best restaurants in Montana. And with good reason: Chef-owner Frederick Stout has created a supremely elegant dining room serving expertly prepared dishes using the freshest ingredients possible. Don't miss the shrimp fra diavolo: angel hair pasta with big shrimp, fresh grape tomatoes, and spicy cream sauce.J A./Yelp
Nebraska: Spezia (Omaha)
Omaha, Nebraska's charming Spezia is a total crowd pleaser. The menu is expansive and offers a wide variety of antipasti, flatbreads, salads, pastas, wood-grilled and oven-roasted specialties, and Angus steaks. Specialties include flatbread with Italian sausage and roasted peppers, a wood-grilled chicken salad with crispy prosciutto and gorgonzola, Scottish salmon and farfalle in a tomato and basil cream sauce, seafood risotto, rack of lamb, wood grilled scallops, and a grilled 14-ounce rib-eye with Burgundy jus and roasted onions.Rosa W./Yelp
Nevada: Costa di Mare (Las Vegas)
Forty varieties of fresh fish are flown in daily from Italian coastal waters and served whole at Costa di Mare, located inside Las Vegas' opulent The Wynn, and it's easily one of the best seafood restaurants in the country, if not the best. It's also the most romantic restaurant in Nevada. With its lush greenery and large lagoon, the outdoor seating makes it feel as if you're dining in the Tuscan countryside, and the modern and stylish interior is unique, very chic, and super-romantic. To dial the romance up a few notches, request a table in a lagoon-side cabana.Costa di Mare/Yelp
New Hampshire: Tuscan Kitchen (Salem and Portsmouth)
With a menu inspired by owner Joe Faro's travels to Italy, Tuscan Kitchen is bringing some Tuscan sunshine to the Granite State. There are plenty of authentic Italian dishes on the menu, and the house-made pasta is made with imported "double zero" flour. Lobster is the name of the game in this neck of the woods, and here it's put to good use in ravioli, sauced with lemon butter and Parmigiano-Reggiano.Paul M./Yelp
New Jersey: Scalini Fedeli (Chatham)
Located inside a New Jersey farmhouse dating from the mid-1700s, the elegant and inviting Scalini Fedeli is entering its 24th year, still under the helm of founding chef Michael Cetrulo. With white tablecloths, high vaulted ceilings, and antique pine floors, just setting foot inside the restaurant sets the stage for a celebratory (and/or romantic) meal. Cetrulo's menu fuses French and Italian; some standouts include diver sea scallop carpaccio with citrus dressing and tapenade; soft egg yolk raviolo filled with spinach and ricotta topped with Parmigiano and melted truffle butter; potato-crusted snapper over sautéed wild mushrooms with red wine reduction and roasted beets; and veal chop with porcini-Dijon sauce and braised vegetables. This restaurant was so successful that it spawned a New York City location in 2000, which is still going strong.Robert S./ Yelp
New Mexico: Il Vicino Wood Oven Pizza (Albuquerque)
Il Vicino has been going strong in Albuquerque, New Mexico, since 1992. Pizzas here are baked hot and fast in a wood fired oven, made with fresh, high-quality ingredients, and are inspired by chef Tom White's trips to Italy. You can build your own pizza using creative ingredients like balsamic onions, green chile, capicola, white anchovies, portobello mushrooms, and fiery shrimp, or choose from a gourmet selection including Motorino (Alfredo sauce, spinach, artichoke hearts, roasted tomatoes, balsamic onions, and pesto); Prosciutto e Rucola (prosciutto, San Marzano tomato sauce, olive oil, fresh mozzarella, arugula, cherry tomatoes); and Tartufo (truffle mushroom cream, mozzarella, portobello mushrooms, caramelized onions, and chopped parsley). There's also a wide variety of soups, salads, panini, and oven-baked pasta dishes, including a stellar lasagna bolognese.Morgan H./Yelp
New York: Del Posto (New York City)
Del Posto is the result of a collaboration between Joe Bastianich, Lidia Bastianich, and Mario Batali. With these three big names banding together (even though Batali has since stepped away from his restaurant group), the result received a coveted four-star review from The New York Times, the first Italian restaurant in New York to do so in nearly four decades. Executive chef Melissa Rodriguez is, amazingly, the first woman to helm a New York kitchen that's received four stars from the Times; her menu includes lobster caponata with fried artichokes; orecchiette with rabbit sausage, turnips, and Castelvetrano olive passato; Moorish spiced crispy lamb neck with labneh; and pork ribollita with bacon and onion marmellata and Parmigiano-Reggiano. A five-course or eight-course tasting menu is available ($164 and $194, respectively), as well as an eight-course vegan tasting menu. The $59 three-course prix fixe is still one of the city's great high-end lunch deals.Ken S./Yelp
North Carolina: Mama Ricotta's (Charlotte)
Charlotte, North Carolina, institution Mama Ricotta's is a neighborhood favorite that's renowned locally for its high-quality ingredients, attention to detail, and house-made ingredients. Its New Haven-style pizza is a standout (the one topped with Italian beef, provolone, and giardiniera is a mashup for the ages), but make sure you sample the pasta (especially the penne alla vodka, rigatoni with meat sauce, and family-recipe cheese ravioli) and entrées (including Chianti-braised short rib and old-school chicken parm).Nikki W./ Yelp
North Dakota: Toscana (Fargo)
Lucca-born chef Mirco Morganti is bringing a taste of Italy and France to Fargo, North Dakota. At Toscana, he's turning out show-stopping creations like osso bucco, tournedos Rossini, and noisette of lamb in a curry-chive cream sauce, and needless to say he also knows his way around pasta; standouts in that department include tagliolini granchio (shrimp and crab with tomatoes, garlic, and spinach in a light cream sauce); penne ortolana (penne with wild mushrooms, zucchini, broccoli, peppers, and garlic in mushroom ragù); and gnocchi fattore (house-made gnocchi with chicken, garlic, and mushrooms in a tomato gorgonzola sauce.Michael M./Yelp
Ohio: Lola & Giuseppe's Trattoria (Columbus)
A small, homey mom-and-pop operation run by the Fancelli family, Lola & Giuseppe's serves classic Italian-American fare from an unassuming Columbus, Ohio, storefront. The no-reservations restaurant features family recipes handed down from patriarch Giuseppe Fancelli, and specialties include pasta fritto (cheesy deep-fried spaghetti), wedding soup (made with housemade stock), creamy Sicilian onion soup, spaghetti and meatballs, housemade gnocchi with sausage and peppers, baked rigatoni bolognese, veal and chicken parm, and shrimp and lobster ravioli (sampler platters of three entrees are also a wise move). They're not blazing any new trails here, they're just doing the classics right.Yelp/ Sam P.
Oklahoma: Stella (Oklahoma City)
The elegant Stella has been going strong in Oklahoma City since industry veteran Lori Burson first opened the doors in 2010. You'll feel at home here whether you're eating a pizza in shorts or osso bucco for two in your Sunday best, and nearly every table orders a pasta. The one to get is the first pasta on the menu, called simply "Sausage Pasta." The sausage is homemade, and it's served with campanelle pasta, mushrooms, red wine sauce, and Parmigiano-Reggiano.Ashley G./Yelp
Oregon: Nostrana (Portland)
Nostrana is often cited as serving one of Portland, Oregon's most authentic Neapolitan pies, and for good reason. The blistered cornicione and thin crust provide scrumptious, beautiful canvases for the hand-made mozzarella the restaurant prepares daily. There are eight pies on the menu including standouts like the salumi (finocchiona, tomato, provolone, mozzarella, oregano, honey), alla fiamma (tomato, red onion, Mama Lil's peppers, wild oregano, spicy oil, and black olives), and a vongole bianco with Manila clams and gremolata that defies New Haven tradition by featuring smoked provolone and mozzarella. No matter which pie you order, it's going to be "served uncut, as is the traditional Italian style." But chef Cathy Whims' Buckman restaurant isn't just about pizza. The delicious antipasti includes mushroom and vermouth soup and steamboat oysters with limoncello vinaigrette. Pastas like blue prawn ravioli and wood oven-roasted cannelloni bolognese, and mains like the bistecca alla fiorentina and grappa-braised pork shoulder are going to make it very difficult to decide what to order.John Valls
Pennsylvania: Vetri Cucina (Philadelphia)
Chef Marc Vetri's 21-year-old Philadelphia, Pennsylvania, flagship Vetri Cucina offers diners sophisticated, hand-crafted Italian and Italianate specialties, served only in the form of six-course tasting menus. Chef de cuisine Matt Buehler will personalize the menu to your taste. You might end up with, for instance, roasted cauliflower with bagna cauda, lumache with duck ragù, guinea hen with seasonal mushrooms, and chocolate polenta soufflé for dessert. All is served with precision and grace, and there is a wine cellar of more than 2,500 bottles to choose from.Peter B./Yelp
Rhode Island: Al Forno (Providence)
On South Main Street in the heart of Providence, Rhode Island, Al Forno offers quintessential Italian dining for those who can't afford the flight across the Atlantic. Husband-and-wife owner-chefs George Germon and Johanne Killeen received the Insegna del Ristorante Italiano from the Italian government, a rare honor for Americans, attributable to their informed passion for pasta along with their invention of the grilled pizza. They also, though, aim the culinary spotlight on Rhode Island's defining vegetables - corn, squash, beans, and tomatoes - prepared simply, with the authentic Italian panache one would expect of multiple James Beard Award honorees. Sadly, George passed away a few years ago, but his flagship invention, grilled pizza, is still influencing chefs around the world, and Al Forno still serves the definitive version. In fact, it's the best pizza in Rhode Island.Victoria K./Yelp
South Carolina: Trattoria Lucca (Charleston)
Trattoria Lucca, located in Charleston's Elliotborough neighborhood, is a winner all around. Chef-owner Ken Vedrinski was nominated for the James Beard Award in 2011, and he changes his menu daily based on what he finds at the farmers market and what local South Carolina fisherman bring to his kitchen door. Pastas are handmade and cheese and salumi are imported from Italy. It's tough to predict exactly what you'll find on the menu, but recent standouts include house-made porchetta with arugula, pecorino, and apple mostarda; tagliolini with blue crab, anchovy, lemon, and bread crumbs; local doormat flounder with rye crust, cider, bacon, cabbage, and Brussels sprouts; and veal scallopini Milanese with trumpet mushroom caponata, spicy provolone, and Barolo vinegar. Hungry yet?Bill S./Yelp
South Dakota: Botticelli (Rapid City)
A warm and inviting family-owned destination in the Black Hills of South Dakota, the 22-year-old Botticelli was run by Michelle Peregrine for 16 years before she handed the keys to her daughter, 32-year-old chef Aleaha Ghere, a couple years ago. The menu has a nice selection of bruschetta (including one that changes seasonally); pastas (including house-made ravioli and pappardelle bolognese); chicken dishes; steaks (including one topped with roasted garlic, gorgonzola, mushrooms, and red wine demi-glace); and, in a nod to the region, bison osso bucco.James T./Yelp
Tennessee: Andrew Michael Italian Kitchen (Memphis)
Lifelong friends Andy Ticer and Michael Hudman created Italian/Southern U.S. fusion heaven when they opened Andrew Michael Italian Kitchen in a 1940s ranch-style house off Poplar Avenue east of midtown Memphis, Tennessee, with some 54 seats in late 2008. The two chefs credit their grandmothers, Catherine Chiozza and Mary Spinosa, for their inspiration but have plenty of culinary pedigree beyond these maternal instrumental familial food memories, old-style Italian recipes, and traditions (there's a vegetable and herb garden for the restaurant too). You'll want to try the veal breast with celery root, parsnips, turnips, carrots, spinach soubise, and truffle; maw maw's ravioli with meat gravy; and the veal agnolotti with tomato braise and lardo.N.C./Yelp
Texas: La Traviata (Austin)
A downtown mainstay that's been pulling in crowds in the Texas capital since 2000, La Traviata is turning out a different homemade ravioli every day, and its lineup of pastas is classic and comforting. All the basics are covered here - spaghetti alla carbonara, pasta norma - and they're all done very, very well; but make sure you try the rigatoni with spicy lamb meatballs, San Francisco-style cioppino, and veal piccata.La Traviata/Yelp
Utah: Valter's Osteria (Salt Lake City)
Valter Nassi is the natty ever-present proprietor of Valter's Osteria, and his lineup of Tuscan classics inspired by his mother have kept crowds coming back to his stylish, modern Salt Lake City, Utah, restaurant for years. The homemade fresh pastas are all standouts, but you'll find the best dish on the menu - and the one that Valter's most proud of - among the dried pastas. It's the Rigatoni al Sugo Della Mamma, perfectly-cooked al dente rigatoni with a tomato-based porcini and meat sauce based on his mother's recipe. Other standouts include fennel-crusted duck breast in cognac and grape sauce; salmon topped with clams, scallops, and baby calamari in tomato sauce; and butterflied pan-fried pork tenderloin with fresh tomato sauce, mozzarella, and basil.Tom D./Yelp
Vermont: Trattoria Delia (Burlington)
One of the most romantic restaurants in Burlington, Vermont, the 26-year-old Trattoria Delia occupies a charming basement space and warms the cold night with a fireplace and traditional regional Italian fare. It's been going strong since 1993, and all pastas are either hand-rolled and cut or made using an Arcobaleno extruder with traditional Italian brass dies. So we definitely suggest you sample some pasta dishes - the chitarra all'Amatriciana (with house-cured guanciale) and tagliatelle al terre e mare (with local scallops and porcini mushrooms) are standouts - but entrées like prosciutto-wrapped Vermont rabbit and slow-braised short rib are also spectacular. Make sure you sample the house-made gelato for dessert.Foursquare
Virginia: Fratelli (Alexandria)
Located in one of Virginia's most charming and historic cities, Fratelli has gained a devoted local following for its super-fresh, expertly-prepared Northern Italian-inspired fare, large menu, and vegetables sourced from its onsite garden. It's a family-run business (the owner will probably be the one greeting you upon arrival), and the dining room is quaint and charming, with tile floors, white and red tablecloths, and paintings of the Old World on the walls. Don't miss the house-made minestrone, lobster ravioli, linguine with clam sauce, chicken piccata, gamberetto al gronchio (crabmeat-stuffed shrimp in lemon sauce), or vitello alla carciofo (veal topped with artichoke hearts and white wine-lemon sauce; and be sure to come back for the stellar Sunday brunch buffet.Yelp/ Fratelli
Washington: Café Juanita (Kirkland)
Located in a mid-century house near the Juanita Beach Park in Kirkland, Washington, chef-owner and 2008 Best Chef: Northwest James Beard award-winner Holly Smith's neighborhood spot Cafe Juanita focuses on Northern Italian cuisine. The menu changes frequently "but always includes an eclectic mix of meats and seafood, illustrating the commitment to fresh, bold dishes that most often utilize organic products." Sweetbread ravioli with Madeira, rabbit with pancetta and porcini, risotto al Barolo, and Ligurian silk handkerchief with sun choke and egg yolk are just some of the delicious items you'll find on menu at this 30-seat restaurant that, from the outside at least, more resembles someone's home.Lex C./Yelp
Washington, D.C.: Fiola
Chef Fabio Trabocchi and his upscale trattoria Fiola in Washington, D.C.'s Penn Quarter have both won too many awards to mention here (including a 2017 Michelin star), and the reason is obvious: Just look at the menu, which changes daily based on what's fresh and in season. Sample menu items include beef cheek tortellini with bone marrow agrodolce, black garlic, and brodo; spaghetti aglio olio e peperoncino with Santa Barbara abalone, razor clams, and 'nduja; and Canary Island branzino with prosecco zabaglione, leeks, and oscetra caviar. Can't decide on what to order? Opt for the tasting menu, which comes with two, three, or four courses and dessert.Michael U./Yelp
West Virginia: Fazio's (Charleston)
Fazio's was founded in Charleston, West Virginia, in 1950 by Nell Fazio, and her son, chef Danny Fazio, has been at the helm for more than 35 years. Nell recently passed, and today Danny runs the restaurant with his wife, Marsha. A true family operation, Fazio's specializes in the red-sauce basics, and they also happen to turn out some mean fried chicken (not exactly Italian, but we're not complaining). But if you want to get a real sense of what's kept the place in operation for so long, just order the spaghetti and meatballs; al dente spaghetti is topped with luscious tomato sauce and hearty meatballs, both from old family recipes. You also can't go wrong with house-made Italian sausage, fried ravioli, stuffed eggplant, baked lasagna, or the 12-ounce New York strip.Foursquare
Wisconsin: Ristorante Bartolotta (Wauwatosa)
Renowned chef Paul Bartolotta's flagship Italian restaurant, Ristorante Bartolotta, is located on the outskirts of Milwaukee, Wisconsin, and it's been drawing guests from downtown for more than 20 years. The dining room is rustic and elegant, with white tablecloths, old photos on the walls, and an air of relaxed sophistication. A must-order is the Uovo in Ravioli (a single large raviolo encasing ricotta, spinach, and a whole runny egg yolk). Other standouts include hand-cut pappardelle with slow-braised duck ragù, a half chicken roasted under a brick, and whatever is on the chef's three-course seasonal menu.Ristorante Bartolotta/Yelp
Wyoming: Bella Fuoco Wood Fired Pizza (Cheyenne)
Bella Fuoco started as a food truck back in 2012, and a few years ago owners John and Maria Kopper turned it into their dream restaurant in a historic downtown house in Cheyenne, Wyoming. Today, they're making fresh dough daily and turning out some astounding pizzas and breads in their old-school wood-fired oven. Try the weekly rotating chef's special, design your own from 26 topping options, or try one of theirs, like the Veggie Galore, a red or white pie topped with onions, peppers, zucchini, olives, spinach, and mozzarella. There's also a pleasing selection of appetizers, soups, salads, and a must-order weekly pasta special. But don't forget about the pizza, though; it's easily among the 101 best pizzas in America.
More From The Daily Meal:
101 Best Restaurants in America
The 75 Most Romantic Restaurants in America
The 101 Most Iconic Restaurant Dishes in America
The Oldest Restaurant in Every State
The Best Fried Chicken in Every StateBella Fuoco Wood Fired Pizza/Yelp


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How carefully do you read labels? Hopefully pretty carefully. If not, it's time to start!
Some ingredients that are 100% on the NOT GOOD FOR YOU AT ALL list include artificial preservatives (like BHT & BHA), artificial colors (FD&C Red No. 40 or anything that looks similar to that) and artificial sweeteners (like acesulfame potassium, aspartame, saccharin, sucralose). These are all considered foreign invaders by the body and the liver in particular gets taxed the most when any of these artificial ingredients are consumed. Since the liver is typically busy doing normal detoxification of your system, which includes processing hormones and fat and more, you really don't want to be giving this key organ any distracting and unnecessary work.
If you don't already avoid these artificial offenders then getting them out of your diet is a fast and extremely beneficial change you can make today!

subset: commoncrawl


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|San Diego, California
| http://www.comic-con.org/cci/
What is the history of this event? Where is it located? Who runs it? is it associated with a particular store, museum, school, or organization? Are any famous or notable artists involved in the planning?
For ParticipantsEdit
Who can participate?
Is this convention for independent creators or publishing juggernauts? Does the event lean toward a particular genre or subculture?
How do I get a table?
How do would-be participants apply? Is there a vetting process or is everyone welcome? Please include links to any relevant web pages!
How much does it cost to exhibit?
What's the price range and what does it include (see below)? Former participants can feel free to include a rough estimate of hotel costs or other expenses associated with exhibiting.
Technical Stuff
Are tables provided? What size are the tables? Are there chairs provided and how many per table? Can you set up your own table area or do union workers need to? Is there security at night? Are there electrical outlets for booth use? Height restrictions on signage? Can you bring food/water? Can things be hung from ceiling? Is there a freight entrance? Can books/merch be sent ahead to convention site? Any lights/sound regulations? Is there wifi in the building and is it free? Is the building air conditioned?
For GuestsEdit
How much does it cost to attend?
What is the ticket price? Are tickets difficult to come by? Are there volunteer oppurtunities that will get you in for free?
What kind of events will take place?
Are there panels? Parties? Contests? What is the (official or unnofficial) focus of this event? Will you meet Chris Ware, or the cast of Firefly, or both?
What kind of items will be available for sale?
Is the focus on books? Art? Collectibles? You can buy everything but the kitchen sink at San Diego Comic Con, but will have a hard time finding tie-in merchandise or cosplay supplies at SPX.
Please feel free to add any other advice here!
Is there a giant line? Should you get there early? Is cosplay out of place or will you fit right in? Are there restaurants nearby, or is the event in an out-of-the way location where you are stuck with whatever the pricey food court (or hotel vending machine) has to offer? Is it handicapped accessible or kid friendly?
This Wiki exists to make help make the convention experience as amazing as possible, and nothing improves a visit like personal knowledge of a city or event!
Social MediaEdit
Twitter: @comic_con
Facebook: facebook.com/comiccon
YouTube: youtube.com/user/ComicCon


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O, Pioneers! (part 2): The derelicts of space
Before the Pioneer 11 spacecraft could venture beyond our solar system, it had to pass through the rings of Saturn. At the time, the rings were not well characterized and some thought the spacecraft could be destroyed. Whatever happened to Pioneer 11 at Saturn's rings would affect the flight plan of the Voyager spacecraft.
I had been twelve when Pioneer 11 departed the Jupiter system. By the time it approached Saturn, I was just starting my final year at high school. During the bulk of my teenage years Pioneer 11 had been arcing high above the plane of the ecliptic, heading towards an appointment with destiny in the outer solar system. It - and its sister ship Pioneer 10 - were now the fastest moving, most distant human-made objects in the Universe.
On the other side of the world, things were running around the Pioneer mission office at NASA Ames Research Center. The glory days were over, but they were working on one final mission the Pioneer Venus probe. The people at Ames had come to appreciate something that their Pasadena colleagues would come to know only too well themselves that space missions are like extended wars with long - very long - periods of boredom punctuated by fleeting moments of sheer terror. And now that Pioneer 11 was approaching Saturn, the time for Charlie Halls swan song had come. The spacecraft was to take the first close-up look at the ringed giant planet.
And yet, worryingly, Pioneer 11s status had changed in the past six years of its journey. Now NASA was openly referring to both the Pioneer 10 and Pioneer 11 missions as reconnaissance missions for its much more expansive Voyager program. And this change in emphasis began to have an impact on what Pioneer 11 would do at Saturn.
The ring system of Saturn was now known to be composed of at least three concentric rings. The outermost A, the middle B ring and the faint C, the ring closest to the planet. The Cassini division separated the outer of the two rings. But less than a decade before Voyagers launch, a French astronomer named Pierre Guerin had claimed to see a fourth ring inside the third ring. A ring made of a material -- so nebulous that it could barely be discerned by the most powerful telescope of the day -- separated from the C ring only by a gap which some, with a sense of humor, referred to as the French division.
This debate about the nature of Saturn's rings was not trivial for the Pioneer and Voyager mission planners; it had practical implications on an engineering level. If the particles were smaller than about a millimeter, then any incoming craft would pass safely through; if they were larger than a centimeter then in all probability the particles would be spaced sufficiently widely for the spacecraft to get through once again unscathed. But anything in-between, and the spacecraft could find itself in trouble. In 1976 the targeting of Pioneer 11, hitherto an arcane issue of celestial mechanics of interest only to mission specialists, suddenly became a public debate.
The course adjustment would have to be made by the middle of 1978 at the latest. By the beginning of 1977 the debate had focused on the so-called "inside option" and the "outside option".
In the end the problem was focused on one thing the existence of a fourth ring outside the others - the so-called "E ring" - which might extend for about twice the diameter of the total known Saturnian ring system. If the outer ice giants were to be a target, then Voyager 2 would have to pass very close to the edge of the A ring to slingshot itself on to Uranus. In other words, it would have to pass through the E ring.
So the question for NASA boiled down to whether to send Pioneer 11 through the debris-free gap between the innermost ring and the surface of Saturn itself, and use Pioneer's aging instruments to do what they could to image the planet; or whether to use Pioneer 11 as a guinea pig and send it through the hypothetical E ring and see if it sustained any damage.
The people at Ames wanted to send their plucky little Pioneer 11 out in a blaze of glory by sending it as close to the planet as possible. The inside track might provide valuable information about the nature of Saturn, such as the way the radiation belts and magnetic fields of the rings interacted with charged particles in the Saturnian system. With the existing Voyager flight plan this information would not be forthcoming because of their more distant flyby.
But the Ames engineers were realists. They knew that if Pioneer 11 did not survive its passage through the rings, then their Voyager 2 colleagues would know that it was unsafe for their spacecraft to try for Uranus. It could stay in the Saturnian system doing the work that Pioneer 11 would have done.
The position of the Pioneer principal investigators at this time was largely dictated by the experiments they had on board the craft. Particle and magnetic field specialists such as John Simpson and James Van Allen wanted to go with the inside track option because such a trajectory would provide evidence of whether Saturn had a magnetic field. They believed that the chance of Pioneer's destruction was outweighed by the possibility of new discoveries.
And yet, this was not the view of all the Pioneer mission scientists. Dawning on them all was the recognition that deep space research was a collaborative enterprise. The heady days of the 1960s, when space science money was washing in the gutters, were long gone. They all knew that in order to survive they would have to work together. Partly this was a recognition of the duration of these deep space voyages - years piled upon years which could easily eat half your career. The only sensible way to make such a sacrifice justifiable was to be a team player. As Commander Spock said so memorably in Start Trek II: The Wrath of Khan, The needs of the many outweighed the needs of the few, or the one.
The man in charge of the decision was a NASA official named Thomas Young. By any evaluation he did not have an easy choice, but in the end Young finally announced his decision; Pioneer 11 would take the outer track. It would try and trail blaze a way through the "E" ring for Voyager 2.
Young had chosen the outside option because the long range aims of solar system exploration had to outweigh the immediate preferences of an individual project. It was essential to do everything that could be done to maximize Voyager 2s success. If Pioneer failed at the E ring, the Voyager 2 spacecraft would have to abandon Uranus, and that information was needed now. Once again the needs of the many outweighed the needs of the few.
And so in 1979, the year that the Voyager spacecraft reached Jupiter, Pioneer 11 was hurtling through the unknown dangers around Saturn. Tom Gehrels Imaging Photopolarimeter (IPP) instrument began taking images of Saturn in early August 1979. The first images were somewhat disappointing but improved as the spacecraft got closer. Soon Pioneer 11 was able to make out more details of the rings and suddenly Saturn had become like Jupiter - a place rather than a dot in the sky.
If there is a legacy to the Pioneer missions it must surely be this they made the outer planets places. By early in the morning of September 1st the IPP had identified another, previously unknown ring around Saturn. This was labeled, with dry humor, the "F" ring. At the same time the IPP sent back the images of an undiscovered moon.
And yet tension was rising in mission control because later that same morning would come the acid test when Pioneer 11 crossed the plane of Saturns rings. By this time the spacecraft was traveling over 70,000 mph and would pass through the danger-zone in less than a second yet another example of the strange nature of planetary explanation a six-year journey put at risk by a one-second encounter. And there was nothing that anyone could do about it, the round trip time for a signal to and from Pioneer 11 was now almost three hours.
At just a few minutes past nine o'clock in the morning the Ames computer screens began to flicker once again. Pioneer 11 had survived the first ring crossing.
Then Pioneer 11 swung past Saturn at a distance of only 13,000 miles, and communications blacked out as it passed behind the planet. This time it would swing back through the rings in the blackout. But once again the craft survived. Pioneer 11 had survived two ring crossings and as a direct result, Uranus and the edge of the Solar System would now be within Voyager 2s reach.
Ironically, having survived the first ring crossing, Pioneer 11 almost came to grief a few minutes later during the communications blackout while it was behind Saturn, when it almost hit one of Saturns many moons. The proximity alert was an eight second decrease in radiation detector output to virtually zero, which then abruptly returned to former values. In those same eight seconds, the magnetometer recorded major disturbances in the local magnetic field. The Mission Controllers realized that Pioneer 11 had crossed the magnetic wake of a moon about 200 km across, at a distance of no more than a few thousand kilometers. It was the closest the spacecraft has been to another planetary body since leaving Earth six years before. But that would not become clear until the next day, when Van Allen went over the particle telemetry data with a fine-toothed comb. It was an example of another of the strange anomalies of time in deep space missions. To a deep space craft and its controllers, there is no such thing as real time not only is there a time delay imposed by the laws of physics, (in the case of Pioneer 11, at Saturn it was 86 minutes) on top of that, it is still possible to miss things until you have trawled through the data.
Larry Lasher, a project scientist at Ames at the time, told me: Pioneer 10 was the forerunner of all the outer planet deep space missions. It paved the way for future missions by showing that the asteroid belt was not a barrier to reach Jupiter, Saturn, the outer solar system and beyond. Further, Pioneer 10/11 was the first spacecraft to leave the planetary solar system. Thanks to that initial penetration, the Voyager mission followed and traveled past the solar wind boundary into interstellar space.
Pioneer 11, having discovered another moon and another ring as it flew past Saturn, then passed Titan on September 2nd - sending back the first close up pictures of that moon - then slid quietly out of Saturnian space and into the history books.
Chris Riley, Co-Producer of the acclaimed documentary In the Shadow of the Moon, sums up the legacy of the Pioneer probes thus: "The pioneering spirit of those early planetary missions is encapsulated in the story of Pioneer 10, so aptly named to reflect the uncertainty of its mission ahead. The route it trail blazed through the asteroid belt, and the radiation field of Jupiter and the ring plane of Saturn must surely rank along side the great journeys of human history, like Magellan's circumnavigation of the Earth."
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Best Forex Brokers for Beginners
Compare the best Forex brokers for beginners and discover the 5 things to look for in a Forex trading account for newbies.
|Islamic Account
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If you're new to Forex trading, placing your first trade may seem daunting. You may find Forex trading terminology and account options confusing. This guide attempts to clear the air and narrow your options.
We've pulled together 5 features you should look for in a Forex trading account for beginners.
1. Minimum deposits
Trading is no longer the preserve of high net worth individuals. You can open an account and place your first trade from a low initial deposit. In particular, we recommend the HYCM.com Micro Account and easyMarkets.com the Standard Account which both have low $100 minimum deposits.
2. Small trading sizes
The standard Forex trading size is 1 lot, which amounts to 100,000 units of your funding currency. If you trade Dollars, 1 lot amounts to $100,000. This is large, even for seasoned investors. This is why we suggest you look for accounts with small incremental trading sizes: 0.01 lots (or $1,000) is typical for Micro accounts, and 0.1 lots (or $10,000) is typical for Mini accounts.
3. Leverage
Very few investors fund their positions entirely through their deposit. Instead, they borrow from their broker to cover the difference between the trade's overall value and their deposit. This is known as leverage. For example, an account with leverage of 1:1000 allows you to place a $100,000 trade with a $100 deposit (one thousand times smaller).
However, you should also note that leverage is a double-edged sword, which can magnify your losses as well as your profits. You should not invest more money than you can afford to loose, and avoid over-stretching yourself through excessive leverage. For this reason, we suggest using low to moderate leverage until you are familiar with risk management strategies. Leverage up to 1:200 or less with a Standard Account from easyMarkets.com or HYCM.com.
4. Fixed spreads
If you are new to Forex trading, you may not be entirely familiar with concepts such as the 'bid-ask spread', 'fixed' or 'floating' spreads. The spread is simply the difference between the price at which you can buy or sell a currency pair. That difference may be either constant at all times, with a 'fixed spread' account; or it may vary with market conditions, with a 'floating spread' account. We think you'll find it easier to estimate your trades' profit & loss with a fixed spread account.
5. Forex education
You'll also want to choose a Forex broker that teaches you to trade like a pro.
If you're new to trading, your personal ACM Brokers account manager can provide one-on-one training in your language. More experienced traders get great service and market insights from their personal dealer.
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Schools & Colleges
A-Z Index | Find a Health Care Provider
Contact Us | Maps and Parking
The Division of Clinical Pharmacology and Toxicology was established in 1966 as a joint division of the Departments of Medicine and Pharmacology. There are five faculty with primary appointments in the Division: Curt R. Freed, MD, Division Head; Alberto Costa MD, PhD. Joseph Gal, PhD, Daniel Linseman, PhD, and Wenbo Zhou, PhD. Faculty with secondary appointments include Richard Dart, MD, PhD who is Professor and Director of the Rocky Mountain Poison and Drug Center, Kennon Heard, MD, Associate Professor of Surgery and Medicine, Robert Murphy, PhD, Professor of Pharmacology, and Javier Waksman, MD, Associate Professor of Medicine. Clinical faculty are Jeffrey Brent, MD, Edward Cetaruk, MD, David Gilmore, MD, Michael Kosnett, MD, PhD, and Scott Phillips, MD.Faculty in the Division have traditionally had extensive teaching responsibilities in the Departments of Medicine and Pharmacology. In Internal Medicine, Division faculty organize and present a 50 lecture course in therapeutics each year for fourth year medical students. The course is the most popular elective in the fourth year, attracting a majority of the class as they prepare for internship. In Pharmacology, emphasis has been on lecturing to second year medical students as well as to graduate students in Pharmacology, Neuroscience, Human Medical Genetics, and the School of Pharmacy. At University of Colorado Hospital, Division faculty serve as consulting physicians. The Division created and currently supervises the Therapeutic Drug Monitoring (TDM) Laboratory for University Hospital. The laboratory is directed by Joseph Gal, PhD and performs over 100,000 drug assays per year. As researchers, the five core Clinical Pharmacology faculty have been awarded over $1,500,000 per year in external support to fund a variety of projects. Dr. Freed is primarily interested in neurotransplantation for Parkinson's Disease in man and experimental animals and in stem cell therapy. He is Director of the Neurotransplantation Program for Parkinson's Disease at the University of Colorado, a multidisciplinary Center that combines basic research and clinical activity. Dr. Costa is an expert on Down Syndrome with research spanning animal models to clinical treatments. Dr. Gal's interest is stereospecific drug analysis and stereoselective drug metabolism. Dr. Linseman does research on the role of oxidative stress in mitochondrial metabolism. Dr. Zhou's research on Parkinson's disease and other neurodegenerative disorders encompasses a broad range of topics from regulation of gene expression to new ways to reprogram cells to become pluripotent stem cells.
© The Regents of the University of Colorado, a body corporate. All rights reserved.
Accredited by the Higher Learning Commission. All trademarks are registered property of the University. Used by permission only.


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Photo Gallery: Past Design Contest Winners
Browse readers' homes with plenty of style.
Old meets new in this grand spacious kitchen.
Nadia Caron and Karl Dalery won 'Best Overall House' for their Quebec country home. In the kitchen, shaker-style cabinets, with soapstone countertops flanking the restaurant-worthy double range, and a reclaimed-wood island contribute to the "new old" look. Influenced by European kitchens, Nadia installed bracketed open shelves in place of upper cabinets to showcase her collection of burnished copper pots.
See more contest-winning spaces in our photo gallery.
Traditional furnishings with hits of youthful colour.
Toronto homeowner Angela Montgomery started her living room makeover by changing the wall colour from a lifeless cream to a pretty shade of celery — making her the winner for 'Best Use Of Colour'. She splurged on a classic rolled-arm sofa but saved on ready-made drapes her mother customized with tassels and French pleats. She also opted for child-friendly fabrics: the canvas ticking on the sofa can be spot-cleaned, while the bergeres are covered in washable indoor-outdoor fabric.
See more contest-winning spaces in our photo gallery.
A 550-sq.-ft. rental apartment gets a glamorous makeover.
Ryan Townsend of Victoria, B.C. won for 'Best Small Space'. His fearless more-is-more approach brought a luxe and layered old world energy to his tiny space. His spectacular living room is loaded with large-scale antiques that add a sense of grandeur instead of crowding the room. The baby grand piano was one of the only things that came from Ryan's previous home.
See more contest-winning spaces in our photo gallery.
Balance, whimsy and elegance in a less-than-spacious area.
Ottawa's Carrie Mitchell has sleek, unpretentious style that won her the top spot for our 'Best Decorating' category. Carrie, with help of her father, Bill, painted, wallpapered, tiled and furnished the entire condo, leaving only the hardwood floors untouched. The resulting look is a casual take on French country that feels unique to her taste and lifestyle.
See more contest-winning spaces in our photo gallery.
Inexpensive porcelain flooring allowed for a splurge on CaesarStone countertops.
Brother Brad and Shawn Hernden of Stratford, Ontario — winners of 'Best Kitchen' — achieved their goal to modernize the space while maintaining the warmth and charm of the 104-year-old house. The makeover wasn't easy: to level the ceiling, Brad tore down years of old plaster, getting right down to the joists. Now, all the elements of a classic hardworking kitchen are integrated with stylish details, showcased against on-trend dark cabinetry and a wood ceiling.
See more contest-winning spaces in our photo gallery.
A big style upgrade without blowing the bank.
Jayne White of Toronto won 'Best Budget Room' for her bright bedroom makeover. Using affordable fabrics in bold prints, like an "exploded" houndstooth, Jayne whipped up pillows, seat cushions and drapes to add much-needed interest. A deep brown wall balances the dark closets on the opposite wall (right) and a poster over the bed ties together all the pillow colours. Crafty, inexpensive DIY projects, including the Goodwill chair under the window and the repainted big-box-store chandelier, inject loads of personality.
See more contest-winning spaces in our photo gallery.
A bold print makes this DIY headboard stand out.
Rebecca Domin and Chris Musina of Toronto won 'Best Use Of Colour' in our 2009 Design Contest for their budget-friendly apartment. In their minimalist bedroom, the couple hand-crafted the upholstered headboard and the wall-mounted side tables to suit their budget and needs. Vibrant colours in the headboard fabric and the cheerful throw pop against the backdrop of white and soft grey.
Want to see your space in the pages of House & Home? Enter the Design Contest today!
Minimalist decoration emphasizes the height of this two-storey space.
Lori Morgan and David Lank of Vancouver won 'Best Small Space' in our 2009 Design Contest for transforming a dark and dingy bachelor loft into a light, modern space that feels bigger than its 900-square-feet. By installing wide-plank zebrawood and bamboo flooring, painting everything white and creating an open, contemporary staircase, the pair have created a gallery-like space with plenty of room for entertaining.
Recreating history on an impressively low budget.
Tim Romanow and Gaétan Gariépy of Quebec City, winners of 'Best Kitchen' in our 2009 Design Contest, transformed a cramped, dysfunctional space into a historically-inspired French kitchen. Gaétan, a carpenter, hand-crafted all the cabinetry, countertops and millwork, disguising the strange angles and uneven surfaces common in an old house. He left a space between the glass-fronted upper cabinets and the coffered ceiling to create the illusion of greater height. To open the space further, the island was set on feet so it would look less bulky. The practical, wood-look ceramic tile flooring compliments the dark wood accents, and feels authentically French.
A soft palette, tailored furniture and crisp lines combine for a tranquil space.
Alia Nicola of South Langley, B.C. won 'Best Decorating' in our 2009 Design Contest for her chic, newly-built home. Alia choose all finishes, fabrics and furniture, both indoors and out, to bring her dream home to life. In the great room, a tiered chandelier emphasizes the dramatic vaulted ceiling, adding a touch of luxury. The mirror-fronted cabinets below the TV reflect light around the room, giving it a sense of airiness. A roomy L-shaped sofa keeps it cosy.
An art wall adds pops of colour to a white bedroom.
A wall of personal photos introduces a subtle hint of green to a white palette. An upholstered bed frame and layered, silk-trimmed bedding also lend a luxurious feel to the room.
You'd never know this charming bathroom was once filled with avocado-green fixtures.
Emma Doucet and Sébastien Labelle of Ottawa won 'Best Budget' in the 2009 Design Contest for their dramatic bathroom renovation. The homeowners stripped the original bathroom down to the studs and refloored, retiled, restored and redecorated. Vintage style is imbued through unfitted fixtures, polished chrome hardware and a classic black and white tiled floor. An old brick chimney was exposed in the corner and echoes the texture of the new subway tile installed behind the bathtub.
Mix classic furniture with contemporary touches for a modern family home.
Tracey Lebedovich and Josh Fehr of North Vancouver won 'Best House' in our 2009 Design Contest for turning a dated, wood-panelled ranch house into a stylish, functional home. In the living room, natural light pours through two walls of windows, keeping the main level open and bright all year round. A retro colour scheme and mid-century Eames chairs nod to the original style of the house.
A dresser is transformed into a vanity, using a Carrara marble top and a square vessel sink.
Ryan MacMillan of Toronto won "Best top-to-toe house reno" in our 2008 design contest for turning his poky 1886 Victorian rowhouse into an open, tailored space. In this bathroom, a new clawfoot tub suits the home's roots, while sleek sconces and subway tile add a modern touch.
See more of Ryan's polished home in the April 2009 issue.
Bold floral damask wallpaper adds personality to an otherwise sleek space.
In Ryan's bedroom, dark tones are offset by simple bedding, white shutters and a panelled wall that Ryan installed himself in a hour with pieces of MDF.
Carrara marble counters give this small space high-end polish.
Alayne Spafford of Edmonton won "Best Bathroom Makeover" in H&H's 2008 design contest for this glamorous bathroom makeover. The cabinetry's centre panel is a mirrored door; the other sections are fitted with wired glass that blurs the view. Wainscotting was created with one-inch square tiles, while moody grey walls tie in with the marble.
See more of Alayne's pretty bathroom in the April 2009 issue.
Glossy, horizontal white and frosted-glass cabinets give this kitchen contemporary appeal.
Sonali and Himalaya Jain of Oakville, Ont. won "Best Do-It-Yourself Project" in our 2008 design contest for designing and building this kitchen. Green-tinted glass subway tiles on the backsplash add a hit of colour and sparkle. The custom island boasts plenty of storage space and a white quartz countertop, while the dark Shaker-style Ikea cabinets behind it ground the space.
See more of the Jain family's modern kitchen in the April 2009 issue.
The white fireplace and accents pop against walls painted a warm shade of dark brown.
Erika Federspiel of Toronto won "Best Living Room Transformation" in our 2008 design contest for this character-filled space. Erika had the Danish chair and ottoman refinished and reupholstered to work with the room's black, grey and brown palette.
See more of Erika's dramatic living room in the April 2009 issue.
Mini pebble-coloured subway tiles offer a cool counterpoint to warm wood floors.
Custom Shaker-style doors, oversize brushed-nickel hardware and a marble countertop are just a few of the finishes that earned Rhonda Short of Toronto first prize in our 2007 design contest. New windows and an open floor plan make it a bright, practical kitchen for cooking and baking.
See more of Rhonda's charming kitchen and dining room in the April 2008 issue.
Travel finds mix with inexpensive pieces in a dramatic library display.
Karyn Gordon and Brent Penner of Toronto won second prize in our 2007 design contest for this chic library, built by Brent for a mere $800. Gallery-like black and white photos and a classic colour scheme unify the tiny room. "Built-ins are key when living in a small space," adds Karyn.
See more of Karyn and Brent's classic home in the April 2008 issue.
Oversize mirrors and glittery chandeliers flank a restaurant-style stainless steel range and hood.
Chris Williams of Sechelt, B.C. won first place in our 2006 design contest for this dramatic kitchen renovation. The mirrors were strategically placed to offer vistas of the shoreline even while cooking. Counters and subway-tile backsplash in Carrara marble enhance the sophistication.
See more of Chris' glamorous kitchen in the April 2007 issue.
Clean-lined furniture, wood side tables and cotton and velvet bedding combine in this contemporary design.
A moody blue-grey wall colour sets the tone in this serene and sophisticated retreat. The upholstered leather headboard with nailhead trim complements the refined, masculine look of the room.


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Ed Spencer is a senior software architect at Sencha.
The second problem was that any long-running computation was interpreted by the browser as a script that should be stopped. This approach was aimed at giving the user a chance to stop misbehaving scripts but also made it difficult to do large amounts of processing. The only real option was to break the tasks into smaller chunks (if possible) and use setTimeout to circumvent this restriction.
While that worked, we now have a better solution in the form of "Web Workers". Workers are typically simple scripts that run in a separate thread. One great benefit of this is that their execution does not block the UI. No matter how much number crunching a worker is doing, the UI remains responsive.
How Web Workers Work
Web Workers exist almost independently of the page that spawned them. The worker has no access to the spawning page's DOM, and cannot communicate with it directly. All communication between the page and the worker is performed asynchronously via callback functions that accept message strings. Let's construct a simple Worker to see how it works:
//code in the spawning page var worker = new Worker('worker.js'); worker.onmessage = function(event) { alert("Worker says: " + event.data); }; worker.postMessage('Dave');
Above we've created a new Worker by simply calling its constructor with the name of a JavaScript file to load. This is an important and initially surprising part of the design of Workers. However, if a Worker could instead be constructed by passing in a function to execute, it would be trivial to pass in a closure with a reference to the DOM or other page elements, allowing the Worker free access to the spawning page. This threat is greatly diminished, by separating the file and only allowing communication via string messages.
After constructing the Worker, we set up a callback function that accepts an event object. This is the means by which the Worker can communicate with the spawning page. Finally, we post a message to the worker to kick the process off. Let's see what our worker.js looks like:
//worker.js onmessage = function(event) { var message = "Your name is " + event.data; postMessage(message); };
Our worker is extremely simple and just joins two strings together. We listen for the message that we passed in with the spawning page's call to postMessage by defining the worker's onmessage function. After the trivial processing we perform, the worker calls its own postMessage function, which is picked up by the spawning page in the function that we set on worker.onmessage. The outcome of running this code is that the string, "Worker says: Your name is Dave", is alerted.
Using a Worker for such a simple operation is clearly a case of over-engineering, but the simple processing we performed above can be replaced by almost anything. We could pass worker.js a dataset to transform, an image to analyse or any other intensive computing task.
Workers Everywhere
Of course, we are not limited to spawning a single worker. Large tasks can often be split into smaller subsets in a divide and conquer strategy. This rewards of this approach largely depend on how parallel your processing is -- if you have 100,000 records to process in some way and the processing of each record does not depend on the other, you can spawn a large number of Workers. With the trend towards many-core CPUs set to continue for the foreseeable future, this is clearly a scaleable approach.
A few more interesting facts about Workers: they can spawn each other, talk to each other and even be shared between pages. Recursive algorithms get a boost from this, especially those recursing over tree structures. Each node can be processed by a different worker which reports back to the master worker, which in turn reports back to the spawning page. This is useful as it allows us to move all the multiple-Worker spawning logic into a worker script and keep the page logic simple.
Web Workers are available in Firefox 3.5+, Chrome 4+ and Safari 4+. Web Workers are not supported in any version of Internet Explorer, and at the time of writing it seems they will not be present in IE9 either. Web Workers will be great for speeding up computation on compatible browsers, but a fallback mechanism will be required for the foreseeable future.


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Today the remastered version of the original Doom 3 game has been released in the form of Doom 3 BFG Edition or at least in North America with Europe launch following on October 19th. And aside from the slightly improved graphics, audio and the extra levels the BFG Edition also comes with native stereoscopic 3D support built in (it includes 3D support on consoles as well). The game supports Side by Side (Full and Half SbS) as well as Over/Under and Interlaced (Row-Interlaced/Interleaved) output modes for 3D HDTVs, both active and passive as well as Quad Buffer output mode that works fine with Nvidia's 3D Vision (the game uses OpenGL-based engine), but you should count Doom 3 BFG as an exclusion and not expect that other OpenGL games will work as well from now on with 3D Vision.
In the case of 3D Vision, as already mentioned the game uses native stereoscopic 3D rendering and only the output goes through 3D Vision, so the normal hotkeys and controls will not work. You need to enable the Quad Buffer 3D mode from the game's settings menu in order to activate the stereoscopic 3D rendering for 3D Vision (you should also have the latest 306.97 WHQL drivers installed), the level of depth is being controller also though the 3D Options menu in Settings by using the Viewing Offset slider. If you are having trouble activating the stereo 3D mode with 3D Vision make sure you are running the game at a resolution with 120Hz refresh rate and you have activated Vsync in the game settings.
The 3D Vision profile is rated as Excellent, but the game looks a bit too flat by default for my personal preferences and there is of course no convergence adjustment present in the menu. And while the game does look quite good in stereo 3D mode on 3D Vision, worth playing to refresh the memory of the original Doom 3, it is not that immersive, so I'm more interested to see how it will look when played in stereo 3D mode with the Oculus Rift, but will have to wait until the next month for that (hopefully).


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Laal Topi By Pushpa Antani
Laal Topi
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text:
Read latest COVID-19 advice for parents and childcarers here
Start by entering your postcode to set up your FREE
account and read reviews about childcarers local to you.
You can then book childcare online – just select the
date, time and address for your booking.
Choose the local carers you'd prefer us to offer your bookings
to first and we'll keep you updated of progress by email.
Your childcarer will call you before the booking and you should pay
her for her time at the end. Rates start from just £8.25.
Pay nothing until after you have used Sitters - guaranteed. A booking
fee (£4-£6) and quarterly membership fee (£14.95) will only be
charged to your credit card after your booking has taken place.
Read reviews of approved Sitters local to you
Maxine arrived and immediately made a proessional and reassuring impression. Our 8 month old is becoming aware of who mummy and daddy are and where they are so is quite clingy. At first there were tears when we introduced Maxine but Maxine came and played with myself and our daughter on the floor and our daughter soon was happily playing and comfortable with her. She sent us a text confirming all was well me way through the evening which gave us piece of mind. Would have no hesitation in recommending Maxine.
Tracey phoned the night before to introduce herself and find out about the children as she had an early introduction to them the next day which was nice. She went straight in at the deep end as they had only just woke up but seemed at ease with her when I left and when I returned they told me all about their day and had done lots of activities and were so happy that she had played games with them too. They would be very pleased to have Tracey look after them agin as would I.
Sue was wonderful looking after my boy for a nice long afternoon while I was out for the day. She was happy to do everything and I would be more than happy to use her again.


text:
For the Seventh Annual (2013) Hudson-EPPC Summer Movie Series, James Bowman, Resident Scholar at the Ethics and Public Policy Center and movie critic for The American Spectator, presented six movies on the theme "Why We Fight: War Movies and War, Then and Now" — and examined how American culture has influenced and been influenced by World War II and subsequent conflicts. From a focus on patriotism, duty and community, all of which require people to submerge their individuality "for the duration" and for the greater good, we can see how movies will change their emphasis to focus on the psychology of individual soldiers and the trauma they must endure. The result, even in movies that are not overtly anti-war, is a questioning not only of the patriotic imperative but of the military culture itself—something which has come to seem both esoteric and unnecessary.
All movies in the series were screened on Tuesday and Wednesday evenings between June 19 and July 24, 2013, at Hudson Institute's Washington headquarters. Each session began with a brief introduction, and each film was followed by a discussion with the audience.
The July 2, 2013 screening was The Train (1964), directed by John Frankenheimer, written by Franklin Coen, Howard Dimsdale, et al., and starring Burt Lancaster, Paul Schofield, Jeanne Moreau, Suzanne Flon, Michel Simon, Wolfgang Preiss, and Albert Rémy.


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The Sabbath has now passed. So I thought I would share a little update before we get going on the road today.
We ended up staying for sure with Andy and Becky Hughes. They have been more than kind to us. Keeping us up, visiting with us, and providing some wonderful food. Breakfast of waffles and such, with dinner of homemade lasagna. All very good.
Went to church in the Branson 2nd Ward. It was good to see so many old friends. We ran into Gary & Kathy Freeman, Sheila Dutton, Marty & Cindy Hughes, Ryan & Carina Hughes, Gary & Lena Hughes, Adam & Vikki Hughes, Merrill Osmond, Jason & Mara Hughes, Steve Arvig, Doug Lowe, and many others. It was great to be back in town. The opening hymn was absolutely powerful. All the hymns were sang in faith. What a refresher. The closing hymn was America the Beautiful, and most of the families have performed this show before so it came out in 6 part harmony in Sacrament Meeting. It is amazing how music changing the power of a meeting. It was Testimony Meeting, which was good, despite the usual missionary field-interesting ones. All of church was great, especially to see so many old friends.
After church we came home and dressed more comfortably and chatted for a while. We were scheduled for dinner with the Lowe family. We went over and had a wonderful dinner. The missionaries were there, one of which Amanda graduated from school with. Anna Badger, Lee and Korinne Hamblin, and Kayli also had a friend. Dinner was patriotic and tasteful. I ate way too much.
After visiting with the family, Kami Lowe, and Anna Badger we headed to visit with Terry McCombs. We ended up being there for several hours discussing physics, resonance, the build of the vocal instrument, and Zion. It sure was good to visit with him again.
We returned to Andy and Becky's, visited for a few hours, and then crashed for the night.
Today we head off to Lexington, Kentucky. Hopefully all goes well.


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Prep notebook: Chatfield beats Denver South to win Red Bull's 7-on-7 event
Chatfield won the Red Bull Game Breakers 7-on-7 title over the weekend, claiming one of the top football events of the summer.
The Chargers came out of the losers bracket and then beat Denver South twice — both times, 14-13 — on Saturday to win the championship. Both schools received invites to the 7-on-7 national finals in Dallas next month.
"Our team is different in that there is no one star player, with in through teamwork," coach Bret McGatlin said in a release. "Going to Dallas will build our confidence."


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Setanta Sports USA will televise two high-profile Premier League games this weekend, according to its website, which was updated late Friday.
Both the Arsenal versus Everton (Saturday, 10am ET) and West Ham versus Wolves (Sunday, 8:25am ET) games will be shown on Setanta USA, as long as mother nature cooperates and the games aren't postponed due to the adverse weather conditions in England. UPDATE: West Ham United against Wolves has been postponed due to the weather, so only Arsenal versus Everton will be shown.
The news will come as welcome relief for anxious soccer fans in the United States who have this week been looking forward to watching Landon Donovan's debut for Everton. Fox Soccer Channel, meanwhile, will show Birmingham City versus Manchester United at 12:30pm ET, weather permitting.
Sources confirmed to EPL Talk on Friday that executives from both Fox Soccer Channel and Setanta Sports were involved in continued discussions for Fox to acquire Setanta Sports. However, as of Friday afternoon, Fox has yet to announce whether an agreement has been made.
Earlier this week, Setanta removed all mention of the Premier League from its website and TV listings. Thankfully for Premier League fans in the United States, the two games have been added back to the Setanta TV listings. No future Premier League games have been added to the TV listings, so Setanta may have a weekend reprieve while negotiations presumably continue.
For more coverage about Fox Soccer Channel's discussions with Setanta Sports, be sure to read our articles about Fox acquiring the service mark to Fox Soccer Plus, and an opinion article discussing how Setanta's likely demise could be a dark day for soccer fans.
UPDATE: Setanta Sports has now added more Premier League to it's TV schedule posted on its website. The games on Saturday, January 16 feature Manchester United v Burnley, Tottenham v Hull City and Wolves v Wigan, as well as one game on Sunday, January 17 featuring Aston Villa v West Ham United.


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About the National Pop
Can Collector's Club
We are a club of pop (soda) can
collecting and other related pop memorabilia. Collectors
range from collecting one of everything to being specialized
collecting vintage cans, just root beer cans, national
only brands, cartoon cans, sport cans and just about any
group you can think about.
The beginning of the NPCC was sometime
in 1975 by a Paul and Margie Richmond. Newsletters started
being mailed in 1976. Then in 1978 Fred Bogdan known as
the "The Pop Can Man" took over the club's operation.
In the beginning membership dues were $7.95, the newsletters
"Can-O-Gram" were hand typed, no officers were
appointed and there was no internet!
Today we have newsletters in color
and can be sent via email in high resolution PDF format.
We have had over 1200 different members. Current membership
is over 35 a large decline since the beginning days most
likely due to new soda clubs that formed specializing
in national brands like Coca-Cola, Pepsi and Dr. Pepper.
Officers have been elected and we have become a chapter
at large within the BCCA.
Current Officers
President: Gene
Vice President: Dave Tanner
Gene Judd
Jim Wicker
You are the
you like to advertise NPCC on your website?
7735 Winton Dr.
Indianapolis, IN 46268
Supply Shop : History
: Gallery
Join Us : Links
: Contact Us
© 1976 - 2020


text:
Visit Vocations Toronto at www.vocationstoronto.ca, a resourceful site in answering these questions.
We who come so many years after the Resurrection must have some encounter
with the Risen Lord. Once we let Him touch our lives, we are never the
same. It is so incredible to know Jesus and to believe in His life, death
and Resurrection. We also must feel this impulse to share our experience
of Him at work in our lives. It is different from the experience of these
early followers who ate, drank, walked and talked personally with Jesus.
Blessed are those who have not seen and have believed.
When we read the Scriptures, we come into contact with the witness of these
early believers. We are invited to believe because of their witness.
Perhaps their witness sounds nadve or simple to us. On the other hand,
they were ordinary people, workers, outcasts, fishermen, tax collectors,
women with bad reputations, etc. Just ordinary people who met Jesus and
whose lives were changed forever.
Many of us have walked with the Jesus for years and years and have never
felt the excitement that these earlier follows felt. On the other hand,
many of them also seem not to have been terribly moved at first. Think of
Saint Peter or of Saint Thomas, who shows up in the Gospel today. These
are people that perhaps we can identify with. Peter who is such an
enthusiast and yet denies knowing the Lord. Thomas who uses big words to
show that he won�t believe easily and then is embarrassed when Jesus asks
him to believe.
We need never be afraid of our own weaknesses, our doubts or our rejections
of the Lord. Always He continues to love us. Always He finds new ways to
sneak into our hearts and our minds. If we have walked with Him, then we
can look at our history with Him and see what has happened in our lives.
In many relationships we can feel that nothing changes. When we look back,
however, we find that things are always changing.
This is Divine Mercy Sunday, Thomas Sunday and the Octave of Easter. We
can hear the echo of the Book of Revelation in our own lives: Do not be
afraid. I am the first and the last, the one who lives. Once I was dead,
but now I am alive forever and ever.
Let us renew our faith, as did Thomas. Let us believe in the Lord and
reflect on all that He has done already within us. Let us be open to let
Him surprise us again if we will just invite Him into hearts once more.
Christ is risen! Alleluia.
Reflections are available for the following Sundays:


text:
Heard this: The White Sox are saying internally that they are currently out of the mix on Dunn.
UPDATE: Jon Heyman (SI) says the Sox are still interested:
dunn derby could be like a damon repeat: white sox vs. tigers. plenty of interest in slugger.
and that 3-way scenarios are alive:
chisox among teams trying for adam dunn. 3-way scenarios with edwin jackson going to nats are in play.


text:
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text:
Good evening!
First ,sorry my poor english ,english is not my mother language. I try my best to describe my illness clearly.
On jan,2012, I suddenly fell ill ,it is just fatigue ,weakness,drowsiness,anepithymia.After one weeks,I developed liver damage and i have very deep Urine's color like tea's for two weeks.
On feb,2012, I start severy dry cough,very severe cough,all day and all night. it last 20 days until inject Cephalosporins. follow, I get Pneumonia.i thiner 10% than my normal weight in six month. i have so many symptom, so many so many. i am very upset,very weakness,very low immunity,very fatigue ,very anorexia. after six month,i feel a little better.
I do many many test to find answer. my eb,cmv,hiv,hav,hbv,hcv,brucella and so on is negative. my chlamydia iggi is postive, igg is 1.17(positive>1).
I have iron overload. my ferrintin is 700-1000ng/ml, serum iron and tibc is high ,my b12 is low(178),my vitamin d3 is low(20).
My calcium,k,na,cl serum is normal..
My alt(100) ,ast(60) ,ggt(50) is higher a little than normal value. my ldh is higher than normal.
on 12months, my il-6,crp,pct.saa is normal,my esr is normal.
My wbc is normal ,it is 7000 for many times . my lymphocyte count is 2600. my cd4 is 21%,my cd8 is 35% for many times. but on flow-Cytometer ,my lymphocyte count is 5000,alomost twicecomplete blood cell .my cd4 count is 1200(22%),my cd8 is 2000(35%). very high ,but last year my cd4 count is 580.
From start to now ,it is almost 15 months. i stiil fell upset...many syptoms still last.
I suspect hiv...because my cd4 percent is low(22% for many times) ,cd8 is high ,very low immunity but many times anti-hiv negative(combo),hiv rna is negative(roche cobas)..
Because so many symptom ,very high cd3 ,i suspect it is virus .Is it htlv or hiv or ICL? i cant test htlv on my place.so please help ..very thanks..
Add a sentence,before my upset ,i have excessive drinking and my fresh cut on leg contact baby oil on massage,
attach my fingernail,tongue 's picture. it last 15 months.
Submit your paper to J Biol Methods today!
Idiopathic CD4 lymphocytopenia or seronegative hiv or others disease?
Started by weizhi001, Apr 29 2013 05:49 PM
2 replies to this topic
Posted 29 April 2013 - 05:49 PM
Posted 01 May 2013 - 07:00 PM
Go see a doctor or go to a hospital !!!
I don't think a biology forum is the right place for getting a diagnosis - we can read the text and look at the pictures but not examine you, which would be very important.
I don't think a biology forum is the right place for getting a diagnosis - we can read the text and look at the pictures but not examine you, which would be very important.
Edited by Tabaluga, 01 May 2013 - 07:01 PM.
Il dort. Quoique le sort fût pour lui bien étrange,
Il vivait. Il mourut quand il n'eut plus son ange;
La chose simplement d'elle-même arriva,
Comme la nuit se fait lorsque le jour s'en va.
Posted 01 May 2013 - 08:04 PM
i have saw many many doctors, can't be diagnosed. so i am looking helping on this forum....
very thanks.....
very thanks.....