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Posted by Rob Eshman
Every two years, the Culinary Institute of America hosts its World of Flavors conference in its castle-like Napa Valley compound.
Some of the planet's best chefs show up, along with food purveyors from across the globe, and the endless meals, spread out in a massive hall lined with wine casks the size of Spanish galleons, each revolve around a single educational theme, so that the attendees — institutional food vendors, manufacturers, restaurant chains, journalists — can deepen their understanding about one aspect of food, and in turn use that knowledge to impress, entice and engorge you, the ever-hungry consumer.
Last year's subject: spices.
I went — first, because I knew I would get to eat some of the world's best food and wine in the company of great chefs over two crisp fall days in Napa, and second, because the World of Flavors is a stealth United Nations. It quietly, consistently, draws chefs from countries and cultures that otherwise are in conflict, if not active warfare. I scanned the roster and found chefs straight from, or originally from, Iran, Egypt, Greece, Turkey, Lebanon, Syria, and, yes, Israel.
World of Flavors is a kind of chefs sans frontiers, where cooks come to cook and learn from other cooks—and they bat away questions about politics from people like me. It's a cliché—but one that I never get tired of-- that food can break barriers. But in Napa, I actually began to see how, and it had exactly to do with the subject of this particular conference.
Chefs from Italy, Sri Lanka, Iran and Israel, divided by culture, religion, distance, and even by cuisine, nevertheless all share a common language -- spices.
It turns out those fragrant ingredients haven't just inspired cooks, they have shaped history and culture. We are the beneficiaries of an ancient spice trade that started millennia ago, with no concern for modern borders. The arc of flavor began in the far-off, exotic spice-producing countries and spread to Europe, China and the New World.
Not that the process was always pretty. The Dutch decided to take over the West Indies clove and nutmeg trade, and in doing so massacred entire islands full of people. The Spaniards plundered tropical America and returned to Europe with chilis and chocolate.
But the upshot was the beginnings of Tom Friedman's flat world. Most of the world's basil, which is indigenous to India, now comes from Egypt's Nile River valley. Most herbs come from the Mediterranean, home to 17 species of oregano. Dutch food is inflected with Indonesian spices.
"The ramifications of the spice trade are that the world came together through food," according to Michael Krondl, author of "The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice," who was a featured speaker at the conference.
On the second floor of the CIA's Greystone headquarters, a historic castle-like property in St. Helena, chefs from around world took over the stations of a gleaming, cavernous kitchen and proved Krondl's point, dish by dish.
I was most curious, for obvious reasons, about the Middle Eastern chefs. I wandered over to demonstrations by cookbook author Joan Nathan and the Israeli chef Erez Komarovsky.
"From Thailand to Israel every dish begins with onion, garlic, and chili,"Komarovsky said.
For a dish of baby cauliflower stuffed with lamb, he added spoonfuls of cumin, cinnamon and clove, all of which he ground by hand. The room filled with fragrance.
Fragrance, rare and familiar, was everywhere. Singaporean Indian chef/author Devagi Sanmugam brought kapok blossoms and stone flower, a lichen that grows inside wells, from Singapore. Musa Dagdeviren—the Turkish Emeril Lagasse-- made a lamb and eggplant dish flavored with cumin, lamb fat—loads of it -- a slab of butter and a sun-dried Turkish chili called marash. Marash, mark my words, will be the chipotle of 2014.
In another room, Khulood Atiq, one of the first professional female chefs in the United Arab Emirates, was preparing a typical Emirati spice blend: dried lemon, cumin, coriander, and fennel. Outside, Moroccan chef Mourad Lahlou prepared a rub for lamb shoulder: saffron and cumin blended with soft butter.
"In Morocco," he said, "food and cooking is about memories, looking back more than looking forward."
Back inside, Yotam Ottolenghi, chef and author of the best-selling "Jerusalem: A Cookbook," made a kind of shakshouka with ground lamb and harissa — yes, there was a lot of lamb everywhere — while chef Greg Malouf, whose family is Lebanese, looked on, and traded notes.
As the dishes piled up, the conflicts that bedevil cultures seemed to whither under the relentless sensual assault of fragrance and flavor. The chefs ran from their own classes to taste dishes prepared by their fellow chefs.
I stood beside a Thai chef as we sampled Djerba chef Abderrazak Haouari's chickpea sous vide egg, harissa, olives, capers and croutons. It was the best breakfast dish you've never heard of. "I want to hug him," the Thai chef said.
Spices, so often acquired in conflict, now serve as a bridge among cultures. If only we all understood what chefs do: It would be a dull world, indeed, without the strange, the new, the different.
"You almost think," Ottolenghi said, "a little lemon juice would solve all the world's problems."
Read my last column on the 2009 conference here.
There is a ridiculously small fee ($7.99) to watch the videos from the conference. They are 1000 times more educational than the Food Network. The link is here.
Chef Abderrazak Haouari uses this Djerban version of harissa on sous vide eggs, served with chickpeas, capers, croutons and olives. It is brick red and warmly hot: great with fish, eggplant, chicken.
Makes 1/2 cup.
1 medium onion, very thinly sliced
Pinch of turmeric
2 tablespoons kosher salt
4 ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
1/2 teaspoon ground coriander
1/2 teaspoon ground caraway seeds
1/2 teaspoon freshly ground pepper
Pinch of cinnamon
3 tablespoons extra-virgin olive oil
In a shallow bowl, toss the onion slices with the turmeric and salt. Cover the onion with plastic wrap and let stand overnight at room temperature.
Meanwhile, heat a cast-iron skillet until hot to the touch. Add the anchos and chipotles and toast over moderate heat, pressing lightly with a spatula until the chiles are very pliable and fragrant, about 1 minute. Transfer the chiles to a work surface and let cool completely, then tear them into 1-inch pieces. In a spice grinder, coarsely grind the chiles.
Drain the onion slices in a strainer, pressing hard to extract as much liquid as possible. Transfer the onions to a food processor and pulse until pureed. Add the ground chiles, coriander, caraway, pepper and cinnamon and process to a paste. With the machine on, gradually add the olive oil and puree until fairly smooth.
The harous can be refrigerated for up to 6 months.
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July 12, 2013 | 11:35 am
Posted by Rob Eshman
Last night after seeing a movie at what seems to be the cultural center of West Los Angeles Jewish life — the Landmark Theatres at the Westside Pavilion — we walked over to the new Lenny's Deli.
Lenny's filled the void left by Juniors — and I'm talking about a literal void. Juniors was 11,000 square feet of real estate at the corner of Westwood and Pico Blvd. For 53 years it served as bakery, deli counter, restaurant, meeting place and all-around noshery for LA Jews. As Michael Aushenker reported in the Jewish Journal, when Juniors abruptly announced it would shut it doors on Dec. 31, 2012, one regular summed up the feeling of generations of custimers by calling the news, "horrific."
Then Lenny Rosenberg rode into town.
Actually, Lenny is a pretty familiar face: he owned the Bagel Nosh in Beverly Hills, and tried, unsuccessfully, to take over the cursed Morts space in the Pacific Palisades. The latter effort foundered for reasons that have more to do with that stretch of property, and the internecine battles over retail in the Palisades. As restauraneurs from Danny Myers to Joe Bastianich will tell you, a successful restaurant's fate depends as much on the location and the lease as it does on the chef. Maybe more.
Lenny took over the Juniors space. He hired back almost all of the deli's 100 laid-off workers. He updated the menu with more organic foods, vegetarian and healthy options and even put in the now standard line about using local ingredients whenever possible. That means, I think, the kishke comes from Sherman Oaks.
We ate at the late Juniors about a month before it closed, and frankly, you could tell it was a deli in the fourth stage of a terminal illness. The deli counter looked like it had been lifted from Communist Poland, the wait staff moped, the food tasted of salt and apathy.
Lenny Rosenberg has revived the place. It's not called Juniors any more. It's called Lenny's.
At 10 pm, many tables in the cavernous space were full. The place itself was remodeled — new upholstery, new floors — not retro Lower East Side like the delicious, hipster Wise and Sons in San Francisco, just functional, pre-modern San Fernando Valley circa-1990.
The menu is vast and traditional. My wife's lox and bagels was very good, my kids ate their meaty meat things — pastrami, corned beef, etc — and liked it. The sandwiches are of the piled high variety, and come with cole slaw. I ordered my usual late night deli treat: grilled swiss on rye with Dijon mustard, sauerkraut and tomato. I told Lenny it's a vegetarian Reuben. My son wondered why, with five pages of food on offer, I had to order off the menu.
I had wine from a good selection. The kids had egg creams, which were delicious. We almost ordered the kishke, but this is 2013, and there's only so much Lipitor I can take.
The food was absolutely good. Much better than good in the case of the lox, my sandwich and the egg creams and the homemade rugalach. While Juniors had become a regular let down, Lenny's, I think, will now be a pleasant surprise.
Lenny came over to say hi — he knows me from the Journal. The man is working hard, hard to make Lenny's succeed. He's back to running a bakery, a deli counter, a restaurant and a catering outfit. He instituted actual Shabbat services in a meeting room at the rear of the place. He looks exhausted, but driven. He's also thin as a rail, which ordinarily I would think disqualifies you as a deli owner, but in his case is probably just the delightful side effects of stress and overwork.
But Lenny's does work. The booths are back to being filled with the mishmash tureen of film-goers, hipsters, Persian Jews, seniors and soccer families that used to fill Juniors. Not every foot of the 11,000 suare feet is teaming, but if Lenny can hold out, maybe he'll get there. I hope so.
Because it's good to have a deli on the corner of Westwood and Pico.
June 30, 2013 | 12:15 am
Posted by Rob Eshman
Last night I made dinner for my mother's 83rd birthday. I know my mother likes cooking for us at her home-- because mothers like being mothers. But I like cooking for the woman who cooked for me for so many years.
It wasn't nearly as hot in Venice, CA as it was in the rest of LA, or the rest of the States. The temperature hit 75 degrees, maybe. But that made it hot enough to come up with a menu that was fast, light and didn't heat up the kitchen. I also wanted to use up the rainbow chard, lemons and tomatoes from the garden. I made Greek Salad, Rainbow Chard with Onion and Lemon, Eggplant with Mint Yogurt and Harissa Oil and Grilled Wild Salmon.
The eggplant was my mom's favorite, so I'm passing on the recipe. A birthday present to her, back to you.
[RECIPE] Eggplant with Mint Yogurt and Harissa Oil
(serves 6)
3 medium eggplants (I used a slender variety)
2 cups Greek yogurt
2 cloves garlic, crushed and minced
2 T. chopped chives or scallions
3 T. chopped fresh mint
3 T. olive oil
salt and pepper
Harissa or Chili Oil*
Heat a gas or charcoal grill. While it's heating, blend together yogurt, garlic, herbs, salt and pepper.
Place whole eggplants on grill. Cook, covered, about 7 minutes, until soft. Turn and finish cooking until eggplants are very soft and the skin is just beginning to char.
Remove to serving platter and slice eggplants lengthwise. Using a fork, mash the soft, hot bellies. Drizzle with olive oil, then spoon yogurt mix into each eggplant.
Drizzle with harissa oil, and serve hot, warm or room temperature.
*Harissa is a North African chili sauce. The oil in it separates and is very flavorful. You can also mix some store-bought harissa or other Middle Eastern chili paste (schug, harif) or sauce with a little oil and use that. If this all sounds like a big hassle, just dust the eggplants with paprika and call it a day. The brand I like is made by Pereg. Here's a picture. It is schug, a Yemenite hot sauce, but it tastes more like harissa than the schug I used to eat in Jerusalem.
June 20, 2013 | 4:39 pm
Posted by Rob Eshman
Cooking with my kids makes me ridiculously happy. It's unfair, really, the power they have over my moods simply by saying, Yeah, sure when I ask them if they want to make dinner with me.
A couple of nights ago my daughter Noa walked into the kitchen as I was throwing together a last minute, late-work night dinner and said, "I want to help."
I played it cool— Yeah, sure—but it made my day.
We kept it simple. As the kids get older I feel the clock ticking on the time I have left to teach them how to fend for themselves in a kitchen. Oh my God, can Adi even sauté a chicken breast?! – I actually woke myself up one morning thinking that.
As if after they turn 18 and leave home, I'm no longer allowed to show them anything. As if they can only watch Bobby Flay, but not me.
Of course that's ridiculous, but still—I want them to leave with the basics. Grill a fish. Cook an omelet. Make pasta. Poach an egg. Whatever they like to eat, they should learn to make. The Talmud says it's incumbent upon a father to teach his children to swim. But if the mother doesn't cook, who will teach them to cut an onion?
We decided on turkey burgers with grilled peppers and French fries. Noa mixed the ground turkey with salt, pepper, balsamic vinegar, garlic, and Dijon mustard. I showed her how to shape them into almost tennis ball-sized rounds, then slightly flatten them. No one likes a thin, dry turkey burger.
Then we sliced peppers and onions and fried them until they were soft and caramelized. She cut the tomatoes and avocado and lettuce to pile on the bun-- truly some of the best turkey burgers we've ever had.
For the French fries, I showed her all the tricks: use a gizmo to cut them evenly. Soak them in three changes of water, fry them twice, once to blanch, again to brown. Serve them in a newspaper cone— because newspaper absorbs the oil, it looks cool, and, hopefully, it will remind her of her dad.
[RECIPE]Newspaper French Fries
4 small baking potatoes
grapeseed oil
Peel potatoes. Use a Veggiematic or Frnech fry cutter to cut all at once in thin fry shapes. In heavy Dutch oven or cast iron pan, heat oil to 400 degrees. Drain potatoes and dry well in cloth kitchen towels.
Add 1/3 of the fries to the oil and cook about 2 minutes, until just soft but still white. The oil temperature will drop. Remove with slotted spoon and let cool. Do the same with the rest of the potatoes. Allow the fries to cool.
Preheat the oven to 200 degrees. Return the oil to 400 degrees, add 1/3 of the fries and cook 3 minutes until golden brown. Remove to a sheet pan and place in the oven while you cook the remaining fries.
Form a sheet of newspaper into a paper cone. Fill with hot fries, sprinkle with salt and serve.
Reheat oil to 400 degrees.
June 13, 2013 | 12:11 pm
Posted by Rob Eshman
I think the love of seltzer is passed down from father to son.
Seltzer, just the word "seltzer" puts a smile on my dad's face. He will never refuse a spritz. And neither will I. I have a bottle on my desk as I write this. I don't care how fancy-shmancy the dinner party, I always have bottles on the table. And not Pelligrino, not Perrier, not Crystal Geyser, not even Soda Club-- I mean, seltzer.
Seltzer is carbonated water under pressure, delivered through a siphon. It tastes fresher and keeps longer than the bottled stuff. Open a bottle of Pelligrino, and if you don't finish it all at once, after a day or two it starts to fade and flatten. But a seltzer bottle holds in the spritz for weeks if not months. It's always ready to go, a gun that's always cocked and loaded. Manly, yes.
When Naomi and I married, one of our first gifts to ourselves was seltzer home delivery. I found a man named Julian Diamond who ran a family business, A-1 Seltzer and Beverage, out of a a warehouse in North Holywood. He was 74 years-old, and delivered the stuff in the original glass bottles.
"If you drop them," Julian told me, "They'll go off like a bomb."
When we had kids, we switched to the plastic version. It was one of the hardest things about having kids.
Julian was brusque-- he still humped these heavy wood crates all over LA. I thought I was doing him a favor when I assigned a reporter at the Jewish Journal, Leilah Bernstein, to do a story on him.
"In the first half of the 20th century, Diamond remembers, there were at least 500 bottling companies in the area," Leilah wrote. "The 1920s and 1930s were the industry's heyday. By mid-century, however, just a handful of seltzer bottling companies remained here, including Arrowhead, Sparkletts and Shasta."
Julian was the last of the seltzer men. After it ran I called him expecting to collect some gratitude.
"It's awful," Julian told me. "I'm getting all these calls. Too much work. I'm tired."
When Julian died, an employee took over the business. His name is Joe.
Joe brings cases of fresh seltzer to our door whenever we need it. It's old school. I'll be in a meeting, my cell phone will ring, and I'll look down and see the ID: Joe Seltzer. I call back, and Joe greets me like a grand prize winner.
"Mr Robert! How many cases you need?!"
"Just two."
"Just two?"
I always feel like Joe is disappointed with my rate of consumption, as if real men drink more seltzer.
"Two," I say.
When I was growing up, we had a milk man deliver milk bottles, a fruit man who came by and honked his truck horn, and my favorite, the Helms Bakery man, who stopped, opened the panels of his truck, and reveal rows of fresh bear claws and donuts and warm bread—and always gave the kids a sparkle cookie.
These were holdovers from a different era, and their presence in the sterile surburban streets of Encino, with Gelsons and Ralphs just a few blocks away, always felt out of place, like they drove in not just from a different neighborhood, but from a different dimension. Sometimes the way food comes to us is as important as the food itself. Those old-fashioned delievery men didn't just bring food, they connected communities.
Today all we have is Joe the Seltzer Man.
Of course, a few months after Joe started delivering to us, my father called. He had been to the house the night before for dinner.
"I need the name of your Seltzer Man," my father said.
As much as I love the seltzer, which is still a hit at every dinner party, I also like the connection it represents, through my father, back to my grandfathers, and their fathers-- generation after generation of Jewish men who sought comfort in the bottle.
This Sunday I'll spritz a bit in a glass and raise a toast: "Happy Father's Day."
Limonana is the Israeli mint-lemon slush. I use lemon verbena instead of mint (you can use either), and finish it with a spritz of selzter.
Lemon Verbena Limonana
This is more delicate than the usual limonana made with mint.
½ c. freshly squeezed lemon juice
½ c. packed fresh lemon verbena leaves
½ c. superfine baking sugar or regular sugar
1 c. water
ice cubes
Place all ingerdients except seltzer in a blender and whir until smooth. Pour into a glass and top with a seltzer blast. Stir and serve.
May 31, 2013 | 5:58 am
Posted by Rob Eshman
How do you spell knaidel? M-a-t-z-o-h B-a-l-l.
The word that 13 year-old Arvind Mahankali from Queens, NY spelled to clinch the 2013 Scripps National Spelling Bee championship last night is German for a small mass of dough. But its most common meaning in America is matzo ball.
Normally the word, which is German and Yiddish, is used in its plural form, knaidlach—because who can eat just one matzo ball?
From Los Angeles to Queens, the only place you'll see the word is on deli menus. And not just in America: the menu at the venerable Harry Morgans deli – branches in London and Latvia—features Chicken Knaidlach Soup for £5.95.
I feel for the kids who lost out to Mahankali. They're home Googling knaidel, finding that it's spelled in English many different ways: knaidel, kneidel, kneydl.
There's just as many ways to make knaidlach as there are spellings. You use matzo meal, of course, and eggs, liquid, along with a fat and salt. The liquid can be water or chicken broth or even seltzer. The fat can be schmaltz—solidified chicken fat—or oil. If you use lard you're in the wrong cookbook.
You can eat turkey outside of Thanksgiving, and you can eat matzo balls when it's not Passover. But the spring holiday that marks the deliverance of the Children of Israel from slavery in Egypt is the time when most matzo balls get made and eaten. Jews had to flee Egypt before their bread had time to rise, so they are commanded to observe Passover by eating matzo, which is made only with flour and water. Those matzos, ground fine, become a meal that can be used to make dumplings—which is all knaidlach are.
You might wonder why we eat matzo to remind us how we had to hurry out of Egypt, then make matzo balls, which take a almost two hours to mix, rest and simmer. You could knock off a few loaves of quick bread, or even some pita, in that time. The deep theological answer is this: matzo balls taste really good.
You mix the ingredients, simmer them in soup or water, and the dry, unforgiving shirt cardboard that is matzo transforms into a small, warm bosom, tender and soft. A knaidel is our small miracle of transubstantiation—maybe that's why we eat them in Spring.
Great matzo balls should be as soft to eat as knaidel is hard to spell. There are certain Jews who claim to prefer the kind their mothers made, the ones with a dense core of unfluffed dough. These sinkers can require a steak knife to cut and a load of seltzer to digest. I suppose you can get used to them, even come to think they're delicious, in the same way the Romneys convinced themselves Karl Rove was telling the truth about the Ohio results. People we trust can feed us crap and we'll think it tastes like truffles.
As with most simple foods, the important variations are in technique, not ingredients. If you've been blessed to learn how to make matzo balls by watching your grandmother, mother or mother-in-law, and she knew what she was doing, you're fortunate: it's all in the details: Mix the batter lightly, don't beat it. Let the dough sit in the refrigerator until it is well-chilled. Give those matzo particles time to absorb liquid and fat deep into their stiff-necked cells. Form the dough again with a very light, but confident touch. Roll pieces the size of a large walnut between your palms, quickly, but don't rush it. The rounder the ball, the more attractive—a misshapen ball floating in soup looks disturbingly like brain. But don't obsess: you don't want to press the air out. You'll get the hang of it.
Finally, once your balls are simmering, DO NOT lift the lid to peak. There are many commandments in the Jewish religion. This is the one I'm most scrupulous about following.
The knaidel maker at the Passover seder is the central object of scorn or praise. At our seders, where my wife, the rabbi, leads the service, beautifully, I notice that few people will judge her either way. But that moment when the chicken soup with matzo balls finally arrives, and people pick up their spoons and cleave a knaidel in two, and lift a portion to their mouths, and swallow— that moment is an eternity. If the soup is hot and the balls are light, and well-salted, the entire table erupts in a semi-orgasmic chorus of ahhs, like the Children of Israel have been delivered all over again. It is a moment of sheer joy, and relief, and for the cook, a feeling of utter victory and vindication.
Arvind Mahankali would understand.
[RECIPE] Rob Eshman's Matzo Balls
4 eggs
1/4 cup schmaltz (chicken fat) or vegetable oil
1/4 cup chicken stock or water or seltzer
1 cup matzo meal
1 teaspoon salt
1/4-1/2 teaspoon ground white pepper
In a large bowl, mix all the ingredients. Do not overbeat. Cover with plastic wrap and refrigerate until well-chilled-- two hours or more.
Bring a large pot of well-salted water to a boil. Wet your hands. Take a lump the size of a large walnut and using your palms, form into a round shape. Drop into the water, reduce heat to a simmer and cover. Cook for about 40 minutes.
Remove the balls with a slotted spoon. Taste one to make sure they're cooked through-- they probably will be. Serve in hot soup, sprinkled with fresh parsley and dill.
May 30, 2013 | 1:12 am
Posted by Rob Eshman
For two years, from 1984-1986, I lived in Jerusalem. I went to learn Hebrew, to work as a writer, to break up a relationship without facing the breakup.
I had been living in San Francisco after college, typing out plays and freelance articles. I was trying my best to be a starving artist, except for the fact that I landed a job as a baker at a new place near Union Square called Il Fornaio. It was the first American branch of the Milan-based bakery, and everything they taught me to make was novel, and delicious.
My day began by creaming 20 pounds of sweet butter in a stand up Hobart mixer the size of a Datsun. When it was fluffy and white I poured in quart pitchers full of white sugar, then egg yolks, cornmeal, flour, lemon zest and vanilla. I extruded the thick batter onto sheet pans from conical pastry bags to form crumiri, a polenta butter cookie. You can't be a real starving artist when breakfast is a quarter pound of raw cookie dough, followed by warm, fresh crumiri.
I liked the job, and I was good at it. This was in the days before every dishwasher had a culinary degree, so the crew was as aimless and hungry as me. The dark, handsome main chef, also an Italian import, had a reputation, and when he wasn't showing us how to stir risotto for 100, he was kneading the narrow, muscled shoulders of the head baker, the most attractive woman on the staff, who also happened to be his American protégé. Every once in a while his very pretty, dark-haired Italian wife would stage snap visits, and they'd lock themselves in the small office and scream Italian at each other.
I strongly believed that the entire staff was going out after work without me to drink and get high and sleep together—boys, girls, Italians. They showed up for work tired and smiling and ravenous. Their breakfast of choice was espresso along with handfuls of nuts from the bulk bins. To this day it's a miracle to me Il Fornaio survived long enough to expand across America, when the company must have lost thousands of dollars in pine nuts alone.
After work, I rode my bike over the hills back to my apartment on Duboce Triangle, where I read classics that for some reason I chose not to read in college, and wrote those plays, and nursed my sourdough starter. I also got involved with a woman, a food-lover, and fell in love, and it all happened like most things did to me in my twenties, as if in a dream, and when I awoke I thought: Jesus, get a grip, she's married….
My first roommate in Jerusalem was a South African woman, also in her twenties. She rented me a room in her flat, and was pleasant when she had to be, but otherwise greeted me with a constant look of disapproval. She was more observant than me, which is to say, she was observant. And she was in graduate school, and busy, and I seemed to her to be wasting my time.
I started freelancing, and it paid just enough. And just as in San Francisco, I spent a lot of time finding new food to try, and eat, and cook. I fell in with a group of young Israelis who were in love with the actual land of Israel. On weekends and holidays we traveled and hiked the tiny country, so long before the first feta and watermelon salad or za'atar flatbread immigrated to America as "Small Plates," I tried them at the farms of their relatives, or in homes of friends in neighboring Arab villages, or at ramshackle cafes overlooking the sea in Jaffo.
I shopped for the ingredients to these things in the open market in Jerusalem, Mahane Yehuda, and brought them back to the small, shared kitchen. My roommate ate toast, marmite and, on Shabbat, sweet kugel from a local takeout.
Meanwhile I bought a cutting board and made Israeli salad with tomatoes, cucumbers and chopped fresh mint. A friend in the village of Ibelin showed me that proper tabouli is-- mostly parsley, mint and romaine, with just a handful of bulghar wheat-- so I went through bushels of those greens. I made tea from lemon verbena which, like manna, grew in Jerusalem parkways, while in winter I steeped long, blue-silver sage. I ground cilantro—kusbara— with chilis and fenugreek leaves into a green hot sauce, schug, which I ate with everything. And I dumped handfuls of fresh bay leaves, basil and oregano into chopped tomatoes for sauce.
"Robert!" my roommate said one day. I was in the kitchen, at the cutting board, and she had burst out of her room, not able to hold her disgust, or her tongue any longer. "What is it with you and…and……and LEAVES?"
She pointed to the counter, which was covered in bunches of cilantro, parsley, sprigs of verbena and spears of bay.
"They're herbs," I said. "I cook with them."
"They're just… leaves," she said. "This kitchen is always full of leaves."
With a South African accent, it sounded particularly disgusting, as if I had spread garden refuse all over our home.
I moved out a few weeks later, and fell in love again not long after that with an Israeli who, for one thing, shared my love of leaves.
Two years later, I came back to America . I had learned Hebrew. I was writing about the kinds of things I cared about. But I hadn't learned enough about breaking up to be able to stay on the same continent when I did it.
In my garden, in Venice, I grow every leaf I ever ate in Jerusalem. Verbena, parsley, basil, oregano, cilantro, sage. My favorite is the bay laurel I planted outside our family room window 15 years ago. The foot-long shoot is now a 40-foot tree, thick with fragrant California bay laurel. I use them in sauces, I tuck a dozen in a pan of roasting potatoes, I braise them with my artichokes, I grill them under fish filets, I crush them into my gin and tonics.
California bay is a coastal native. The ones in Israel are the smaller Turkish variety, which cookbooks will tell you are less pungent and more refined. Don't believe it. These beauties carry the essence of the Santa Monica Mountains right into your food. Before I start cooking a big dinner, I go outside and cut a branch, stripping them off as I need them, happy to see my countertop adorned in a crown of leaves, leaves, leaves.
[RECIPE] Cucumber and Bay Leaf Gin and Tonic
Muddle 6 fresh California bay leaves and a 3-inch section of cucmber in a cocktail shaker with a 1/2 teaspoon of sugar or agave syrup. Add two jiggers of of gin and ice. Shake vigorously. Pour into highball glasses filled with more ice, and top with tonic. Garnish with a fresh bay leaf and a slice of cucucmber.
May 24, 2013 | 12:54 am
Posted by Rob Eshman
We didn't know anything about Boulettes Larder when we stumbled upon it in a corner of San Francisco's Ferry Building last February. That in and of itself seems to be a faux pas in food-obsessed San Francisco, if not an actual Class B Felony.
The counter was filled with jars of exotic salts and spices with handwritten labels. Behind that was a large kitchen, full of working cooks. There was just one large farmhouse style table by the kitchen—either, I assumed, for setting out more products for sale, or for some kind of scheduled Williams and Sonoma-esque cooking demonstration.
"Do you serve food here?" I asked a young, pretty woman behind a counter.
"Yes, we do," said the woman. And as she said it, two customers just ahead of us, a pair of middle aged women in Bay Area chic, audibly snickered. Oh—nothing makes a person feel more welcome, more embraced, in a restaurant than being immediately mocked.
The hostess covered quickly. "We just finished our breakfast service," she said. "Our lunch service begins at 11:30."
"Can we see a menu?" my wife asked. I checked over to Mrs and Mrs Snicker—they had already taken their seats at the farmhouse table.
"Chef doesn't release the menu until 11:30," she said.
It was 11:26. The hostess had to see our confusion-- what was this menu, FedExed from Langley?
"But I think I have yesterday's I can show you," the hostess added.
There were seven dishes on the small printed menu from the previous Thursday. Example: Greens Soup with harissa. Vadouvan braised chicken legs. Lamb shank ragu braised with red wine and herbs (and creamy rice). Vegetarian Farmhouse ("Caramelized cauliflower, warm lentil hummus, our cows milk yogurt, toasted cumin crispy rusks, olive oil fried eggs, shallots). I turned to my wife. They could laugh at me all they wanted, but I was staying put. Attitude or not, somewhere here knew how to cook—or at least how to make food sound really good.
The place was mostly kitchen—seating seemed to be an afterthought. Gleaming copper and stainless steel pots and skillets surrounded a large central stove. Men and women in chef's aprons tended to their chores with librarian-like quiet and surgical focus. A woman shaped macaroon dough into mounds. The pastry chef, I figured.
Our waiter was a man in his thirties with a well-trimmed beard and a friendly manner. He sat us at the head of the table, closest to the chef. I caught the eye of Mrs. Snarky, who now was smiling at me.
"You must be VIPs," she said.
At 11:34 the hostess handed us the menu. It was a single 8 ½ X 11 inch piece of cream-colored paper, hot off the laser printer, folded in half. We looked: Parsnip soup. Persian Salad (sweet lettuces, butter lettuce, mache, feta, citrus, herbs, dried persimmon, cucmber, radish, za'atar, pomegranate molasses) Seafood rice congee with braised shrimp, black cod, kampachi coriander and kaffir lime, warm roasted chicken breast salad (little gem lettuce, chicken broth vinaigrette, sibley squash puree, roasted baby carrots and marinated mushrooms). The Vegetarian Farmhouse was steamed barley and chickpeas with poached eggs nettle pesto and radicchio.
At the center of the battery of cooks a stern woman, her black hair pulled back tight, worked at the stove. She never looked up to acknowledge us. Occasionally she broke from her cooking to direct or consult with the others. So she's the chef, I thought. There were twelve diners around our table. There were thirteen staff and cooks, including the chef.
The chef set to work on our meal. With one hand she cracked the eggs into a skillet of simmering water. With the other she centered a stainless steel bowl that she soon began filling with the tips of chervil, lettuces, madeleine-thin slices of radish and cucumber. She never once looked at us, her guests. She never smiled in welcome, or at anyone.
"Fire a parsnip" I heard her say.
Moments later the parsnip soup arrived, hot, drizzled with sharp olive oil. If she had asked I would have said it was one of the finest soups I'd ever tasted. But she didn't ask.
She laid some raw wild white shrimp in a saute pan, let them seize up, then braised them in a broth. We were three feet from her hands as she fileted, in deft economical movements, a loin of sea bass and a side of hamachi, for the bowl of congee.
"Nice job," I said, loud enough to warrant, at least, a grunt. Nothing. What's the point of an open kitchen if you have a closed personality? I got the feeling she enjoyed every aspect of the restaurant, except for the part about feeding people. It made me begin to resent the whole place, except for two things:
The first is that the food she made was just superb. Her focus rewarded us first with that soup and the Persian salad— this ideal blending of za'atar and feta and dried persimmon. Then came the congee of deeply flavored seafood broth, bright with kaffir lime, along with its perfectly poached seafood and sterling fresh fish. Then for the kosher among us there was a dish of two eggs she poached in a pan so close to us its steam swirled past my daughter's curls. The chef placed these eggs on a stew of grains and garbanzo beans and ladled a bright pesto sauce over it. At last came a persimmon pudding, dense and light and autumnal. All, perfect.
The second reason I couldn't resent her aloofness was because, well, I understand it. I love spending time cooking. When it's over, when the guests arrive, I can feel loss, imposition. A couple glasses of wine later I bounce back. But for me, the really fun part is over. I learned, Googling, later, that we had lucked into one of the Bay Area's best dining experiences. For all my food reading, I'd never heard of Boulettes Larder, or the Hungarian born chef, Amaryll Schwertner. I read, too, that Mark Bittman declared her breakfast the single best breakfast he ever had-- and that man has had a few good breakfasts. Boulettes has since outgrown its space and is moving, in July, to a larger one, where Chef Schwertner, I assume, won't be so close to the mouths she must feed.
Sure, it's nice for the chef—for someone—to make you feel at home., to welcome you into their restaurant like you'd welcome them into your home. But that wasn't going to happen with Amaryll Schwertner. Instead, she just put her feeling, her passion, her knowledge, onto the plate. As they say in sports, she left it all on the field. Which, in the end, was more than good enough for me.
1 Ferry Building Marketplace
San Francisco, CA 94111
(415) 399-1155
Note: Boulettes Larder is not kosher, but it is a Foodaism favorite.
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European Painting before 1900, Johnson Collection Girl with a Parrot Possibly based on Dou's 'Girl with a Parrot,' formerly in the collection of Graf Gagarin, St. Petersburg Made in Leiden, Netherlands, Europe1670s Follower of Gerrit Dou, Dutch (active Leiden), 1613 - 1675 Oil on panel Currently not on view Inv. 432 John G. Johnson Collection, 1917 |
LabelGerrit Dou was Rembrandt's first pupil and established himself as the founder of the so-called fijnschilder (fine-painter) style, characterized by illusionism, smooth surfaces, and minutely rendered details. This work by a close follower of Dou uses a compositional format typical of the artist in which a figure leans over the ledge of an arched window and thereby draws the viewer's gaze into the pictorial space. This young woman's address to the viewer may be less innocent than it first appears, as the caged bird is symbolic of honor in need of preservation.Social Tags [?]birdcage [x] interior [x] parrot [x] red velvet pillow [x] smiling figure [x] window [x] [Add Your Own Tags] |

subset: commoncrawl


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When: | Back to Calendar May 20, 2012 @ 7:00 pm - 7:15 pm | |
Repeats: | Weekly until March 7, 2015 | |
Categories: | Community Issues & Public Affairs | |
Prison Radio's mission is to challenge unjust police and prosecutorial practices which result in mass incarceration, racism, and gender discrimination by airing the voices of men and women victimized by an unjust criminal justice system. We believe that when a person's humanity is recognized, the public is able to make more informed choices on the direction of public policy. We do this by bringing their voices into the public dialogue on crime and punishment.
Our radio broadcasts help spur the public to examine core issues that create crime and heighten disenfranchisement. Our educational materials serve as a catalyst for public activism, strengthening movements for social change. Prison Radio's productions illustrate the perspectives and the intrinsic human worth of the more than 7.1 million people under correctional control in the U.S, and those not served by the justicesystem.


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Pictures: On the set of 'Mad Men'
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'Mad Men' set( AMC )
By Meredith Blake, Special to the Los Angeles Times
Over the course of four seasons, "Mad Men" has repeatedly used enclosed spaces -- elevators, closets, backseats -- to re-enforce the themes of secrecy, repression and isolation that are central to the show. But as the show has moved from the twilight of the Eisenhower era into the more permissive mid-1960s, these dark corners have slowly begun to transform. Here's a guided tour of the show's most notable tight spots, with some assistance from "Mad Men" cinematographer, Chris Manley. RELATED: In 'Mad Men,' fewer places to hide |
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Dorothena Bonham,Assistant Vice President and General Manager
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The Washington County Sheriff Wisconsin Website offers information to our community on all aspects of this office. visit our HOT TOPICS to start
Deputy Sheriff's Mail Solicitation - Did you get a call or mail? Read More
Thanks to all those who helped at our Shop with a Cop Event (read more)
Welcome to the website of the Washington County Sheriff in West Bend, Wisconsin. The Sheriff's Office operates the County Jail, attends to the Circuit Court, operates a 911 Dispatch Center and provides law enforcement programs throughout the county. To meet this mission, communication with the public is very important. This website is intended to improve public access to department resources and inform the public on department operations.
Topics such as Agency Programs, Civil Process, Open Records and County Jail provide information citizens need to interact with the department. Good explanations, contact names and information are provided. Other topics such as Communications, Patrol Division and Special Units are designed to be informative so citizens can learn about the resources available in their community.
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The thing to remember about Rocksmith is is that they don't need the masters to create the game tracks the way that HMX does for Rock Band tracks.
Being honest, I don't think HMX will ever be able to complete Rocksmith or one of the Guitar Heroes in Rock Band because of masters and the price of licensing. For example, someone said that HMX doesn't want to pay the licensing fees for Muse tracks. I believe it. While it would make many, many, many people on the forums and Facebook happy, if they cost the license is more than the estimated returns, why take the financial loss?


text:
The media are not sure how to react to the turmoil in Tunisia and Egypt, but their default position is to be broadly supportive of crowds on the streets because they look vaguely "democratic".
The markets, on the other hand, are nervous, and, as ever, it is the markets which represent brutal realism and practical experience, while the media represent wishful thinking.
Parallel with, and sometimes overlapping, the economic integration of the European Union, the nations around the Mediterranean have, in recent years, become more and more integrated with each other and with the global economy. Some of these nations, those which are culturally Christian, are EU members; others, those which are culturally Muslim or Jewish, are currently not full members, but some of them would like to be. Yet, irrespective of whether they are EU members or not, the business links between them are growing in importance.
So whatever happens in the Mediterranean Basin matters a lot to the EU, and would matter to EU nations even if the EU did not exist. You only have to glance at the map to see why. Italy, for example, is only a few miles across the water from Tunisia, and the two are close trading partners. In purely business terms they have more in common with each other than Italy does with some fellow EU members further north.
As both cause and effect of increasing prosperity, the Mediterranean Basin has enjoyed a longer period of relative peace and stability than at any time since the zenith of the Roman Empire. Compare the region with how it looked in the 1970s and the change is wondrous. Even problem countries like Libya and Lebanon are making real efforts to become part of the commercial mainstream. Free trade is indeed a powerful force for peace, but it cannot be taken for granted.
It is possible only because Muslim states around the Mediterranean have become increasingly pro-business and, if not exactly pro-Western, at least subtly open to Western influence. This is not always popular. Although all observe the constitutional niceties of democracy, the price of strong government sometimes involves turning a blind eye to democracy in the broader sense.
If – and it is a big "if" – greater democracy comes to Tunisia and Egypt as a result of the current unrest, there is no guarantee that those elected will continue the policies that have delivered such peace, stability, and prosperity as they currently enjoy. If this is the beginning of a return to the uncertainty of the 1970s, the impact on the global economy – and especially on the economic integration of Europe – could be catastrophic.
Disclaimer The opinions expressed herein are my own personal opinions and do not represent my employer's view in anyway. © Copyright 2013
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McMinnville woman arrested for improperly using 911
Dec 4, 2012 | 5 Comments
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The one thing that is interesting to me though is that mcdonalds thing. If a person was to steal food without paying. They would be citated, maybe arrested. However if mcdonalds takes your money and doesn't give you what you paid, you have no criminal grounds only civil. Unless. it coulb be proven they were doing it to a lot of people all the time (which the police) probably wouldn't even investigate.
This is a huge problem because not only do companies dicate government policy over people, but legal as well. So they enjoy more rights than us. So next time you pass a business bow..
Contacted Mac P.D. Right away using Ycom's #. They insisted no officer would come out, and that I would need to go down and file a police report.
Just because you call the police. don't mean you'll get any help.
my house was broken into, i thought the intruder was still in the house - it took about 25 minutes for help to arrive.....but since i was already out of the house i didn't continue to call 911 repeatedly.
• Wintry weather continues; Possible freezing rain Thursday; Wheatland closed again (7636)
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Results 21 to 30 of 38
1995 Silverado 4x4
6" BDS Suspension Lift-3" Body Lift-Add A Leaf in rear -Trailmaster SSV Shocks-Duel Steering Stabilizer Kit -AirAid Cold air intake-
4.56 Gears with Detroit Auburn Locker-Pro-Comp Traction Bars with duel shocks-Aluminum Skid Plate Kit-38.5" x 16.5" Mickey Thompson Baja Claws-Constant Dropping fuel gauge
2005 Yukon XL Jet Power Programmer, Bilstein Shocks, Bilstein rear springs, Helwig Anti-sway bars, EGR Window Visors, EGR Hood Shield, Denali Headlights, Headlight harness upgrade, GE NightHawk Bulbs, White Night Rear lighting system http://www.gmtruckclub.com/forum/sho...5-GMC-Yukon-XL
2002 Silverado ext cab 2wd (Sold)
2003 Yukon XL (Totaled)
01-25-2013, 02:34 PM #22Ah I see. I had come across that site too, but the way it was set up made me question the authenticity and reliability of it. Anyone have experience?
01-25-2013, 02:47 PM #23I actually found it on the forum here. I will see if I can find the thread again.
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I think that if I were to do it I would go with the SS cluster.
Here is a pic of what @chevybulldog6 has in his truck
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I very rarely drive over 70mph so the 120mph would not really matter. Plus, I would have to change the speed limiter with my programmer. Not a big deal, but I feel like a truck the size of my Yukon xl never needs to go that fast. Matter of fact I should look at my programmer and see if I can lower the set speed.
01-25-2013, 07:50 PM #24For what it's worth I have a 2004 4l60e with the billet corvette servos, and the transgo HD2 valve body reprogramming kit (shift kit). I have HPtuners and I experimented with the transmission a little bit, all I can say is holy cow!!! Max line pressure, and altered shift points equal a damn good time lol!! I tuned it back down, because it would shift so hard that it felt like the driveshaft was going to rip right out....
On a side note I learned something today, I had no idea the Dexron VI was synthetic. That's what I just bought for my HHR SS, what's weird is when I had my transmission rebuilt by REDLINE performance they would not warranty it using synthetic??? I am using regular transmission fluid which I'm fine with, and I also have a 40k cooler with electric fan setup.2004 Chevy Colorado
LS1 5.7 swap/TBSS rear axle swap
01-25-2013, 08:33 PM #25For what it's worth asking, how do you like the shift kit? I'm not into neck snapping shifts, as I definitely do not want to harm anything in my transmission, but I also can have my truck retuned by blackbear. Basically right now is my only chance to tell my shop to put the shift kit in or not, or ill probably never do it since the tranny has to be pulled. Now as I said before solid, firm shifts are welcomed, but my only question is would the shift kit be too much for me or would you recommend it for everything from daily driving, to a stop light drag? Basically I drive to school and work, and 1-2 times a month drive 160 miles, and of course some Friday or Saturday nights ill let loose on my truck and be pinned on the throttle all night.
I just want to make sure I make the right decision lol because it's one or the other.
And pikey, yeah I see your point on the speedo, but the only thing is when you switch to an escalade or ss cluster they only come in 120 mph lol
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On a side note pikey I emailed that cluster site. Ill update with how it goes.
01-25-2013, 08:55 PM #26The kit itself was only $150.00, BUT the labor they charged was more than what the kit cost lol!! We were going to do the shift kit ourselves, BUT there was a ton of modification as far as drilling the valve body, reaming holes for larger accumulator pistons and so on.
I absolutely love the shift kit, BUT one suggestion. If you do the shift kit don't do the servos, I think it actually makes the 1-2 shift softer for some reason. Transgo makes several moderate kits for daily driving, they have a "towing" application which offers all around firmer shifting and is much gentler on the transmission.
I am also running a 3000 stall converter in my transmission, the HD-2 is not really a good choice for a daily driver. Mine is used for street racing/strip, red lights, etc. I am currently sourcing a spare 4l60e just in case.....
out the door price was $1992.13
included the complete rebuild and I asked them to replace the rear main seal, as well as install the corvette servo
with a 3-year, 75,000 mile warranty, and two-weeks from now I am scheduled to bring it in for a transmission inspection to have them final check everything from bolts to leaks, and to make sure everything is shifting correctly. seems proper.
i dont notice any difference in shifting from 1-2 (maybe even looser :O)
but definitely the 2-3 firmed up and it is very nice, although on oregonperformancetransmission.com, it is advertised to firm up the 1-2 & 2-3 shifts.
still hoping my truck will last forever!!!!! she is still my first and only2000 Chevrolet Silverado
4.3L V6, 4L60E, 2WD, Single Cab
Airaid CAI
Poweraid TB Spacer
Flowmaster 10-series exhaust (dumped)
Edge CS insight monitor
4.10 gears
Limited-slip differential
LS-1 Dual Electric fans
Corvette tranny servo swap
Head Unit: Alpine
Speakers: Alpine SPR-60C 6.5" component set, 4X6 Infinity Kappas
Subs: 2-12" Kicker CVT's
Amps: Alpine-M1000 (subs), Alpine MRX-F65 (Speakers)
305/70R16 NITTO Terra Grapplers
16" PROCOMP 7089'sSuspension:
2" leveling kit
3" Fabtech Spindle Lift Kit
Front/Rear-Bilstein 5100 shocks
35W HID Low Beams
RECON LED smoked roof cab lights
HELLA LED taillights and 3rd brakelight
HELLA FF-75 Aux. Reverse Lamps
RIGID dually D2, flush mount, wide beam
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Russell braided steel brake lines
Powerstop-red powdercoated brake calipers
Powerslot Cryo brake rotors
EGR in-channel window visors
01-29-2013, 09:58 AM #28I'm glad I'm not the only one that thinks the corvette servos make it shift softer, mine does the same thing unless I bump the line pressure up. That's not a bad price I don't think, transmission work is expensive anyways.
- Join Date
- Jan 2013
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01-29-2013, 01:08 PM #30on a side note....
my rear end clunking is gone too!
across all the forums i spent searching about the notorious "slip-yoke" clunk, everyone says how it does not adversely affect any components and they all insist it harms nothing, but is just annoying.
I say NAY to every single one of you to that, because i have had the clunk MAYBE once a month since 2008, but over the last two months it randomly started doing it after EVERY stop, which I believe must be a direct culprit for the needle bearing going out.
My take on this is...
If your truck is making a sound it shouldnt, how on earth can you say its just a noise, and it wont harm anything? If its making a "clunk" or noise that shouldnt be there, there IS a problem and you should tend to it.
I dont see how some people say they have driven over 100,000 miles with the GM slip-yoke clunk and nothing bad has happened
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Rear clunking sound
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The Rock Band library has hit 3,000 songs with this week's release of Yes! To celebrate, we're giving away 3,000 songs! 30 lucky fans will each win 100 Rock Band songs of their choice for Xbox 360 or PlayStation 3. For your chance to win, enter in one of three ways:
- Enter on Twitter: Follow @RockBand on Twitter and post a tweet with the hashtag #RB3000
- Enter on Facebook: Visit Rock Band's Facebook page and enter the giveaway posted on the page. Or click here to go directly to the giveaway.
- Enter on the Forums: Just post a reply in this thread!
By entering any one of the three ways above (or all three!), you're entered to win 100 codes for Rock Band songs on Xbox 360 or PlayStation 3. Enter by 11:59 pm on Thursday, July 28th for your chance! Check out the Official Rules posted below.


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Race emphasizes fun, fitness rather than competition
Lilly Snow and Maura Graff were not concerned about their times or their place-cards. The 10-year-old best friends' only ambition at the 2011 Short Pump Mile was to run it side by side. The two girls led for the entirety of their heat last September, matching each other stride for stride. As they approached the finish line, their swim-team coach, who was riding a bike along side the race, asked them what they planned to do about finishing. Who wanted to win? They both said they had no interest in beating the other. It was then that Lilly and Maura elected to hold hands and finish the race together, as co-champions. "You have to understand these races were fairly competitive, said Gina Snow, Lilly's mother. "And when Lilly and Maura did that, there were people who were absolutely in tears." "That's something you would only really see at a kids' race," said Bridget Cuthbert, one of the event's organizers. On Sept. 30, the Short Pump Mile & Short Pump Express Fun Run will return for its fourth year at the Short Pump Town Center. The first heat will begin at 7:45 a.m. All children and teens 18 and younger are eligible to participate in the race. Registration is $15 per person. The event began back in 2009. Cuthbert and others at NOVA of Virginia Aquatics helped propel the race into motion. "It's modeled after the Great Train Race in Fredericksburg," Cuthbert said. "The director of that race, Debi Bernardes, approached NOVA and asked if we'd be interested in helping her organize this in Richmond." Cuthbert said Bernardes had wanted to make a race just for children – one that would teach them about the competitive aspects of racing. NOVA of Virginia Aquatics is a youth swim club that trains more than 800 members and offers thousands of swim lessons annually in Richmond. The Short Pump Run warrants the help of more than 50 volunteers, the majority of whom are NOVA swim parents. It's not a NOVA-exclusive event, however, Cuthbert said. "The majority of the kids who run aren't NOVA [participants]," Cuthbert said. "We get the word out to physical education teachers, track coaches and school principals all around the area to get students there." A diverse array of Richmond area schools have participated in the race in the past. The St. Mary's for Kids offers a School Participation Award, which is a $2,000 prize to the five schools that have the most runners participate. "The money goes towards physical education programs," Cuthbert said. "There's a real emphasis on learning how to live a healthy lifestyle." Last year, the top five participants respectively were Rivers Edge Elementary, Collegiate, Nuckols Farm Elementary, Shady Grove Elementary and Colonial Trail Elementary. Overall participation in the run has gone from 450 children in 2009 to 935 in last year's event. "This year, we're definitely shooting for over 1,000 participants," Cuthbert said. Along with a participation award, there are also awards for those who finish in first and second in their respective heats. First-place finishers receive $100 gift certificates from Dick's Sporting Goods and second-place finishers receive $75 gift certificates. Every child, no matter the outcome, also receives a participation medal and T-shirt at the end of the race. "Before I saw one of the races in Fredericksburg, I wondered why so many kids would want to participate in a race," Cuthbert said. "But after you see the kids near the finish line, they get cheered on by those around them and have these big smiles on their faces, then you begin to understand. This is definitely an environment of participation over competition." For race and registration information, visit http://www.shortpumprace1.com |
VBS seeks blood donations
Citizen Staff Reports 12/16/2013
Virginia Blood Services (VBS), the sole supplier of blood for more than 20 hospitals throughout the state of Virginia, is in need of blood donors to help replenish the local blood supply over the holidays.
A decline in blood donations is typical during the winter months as people become busy with holiday activities and travel. Patient needs remain steady, however, making it important for people to visit a VBS donor site or mobile drive to give blood. > Read more.
Varina's Big Toy parade to help usher in holiday season
In Varina, one of the most anticipated events of the season is approaching. The 19th Annual Big Toy Parade will return on Dec 14, offering a "homey," small-town feel that helps elicit holiday spirit among participants and spectators alike.
The parade, which begins at 3 p.m., is sponsored by the Battlefield Ruritans and Henrico County Parks and Recreation and is held in conjunction with the James River Boat Parade. It is led by a grand marshal along Old Osborne Turnpike and ends at the Osborne Boat Landing, where hundreds of community members gather to await nightfall and the arrival of lighted boats, concluding a festive holiday celebration. > Read more.
Strikers, Kickers form partnership
Citizen Staff Reports 12/03/2013
The region's two premier youth soccer organizations – the Richmond Kickers and Richmond Strikers – have partnered to create Richmond United, a cost-free U.S. Soccer Development Academy program designed to serve the most talented players in the region. The arrangement marks the first time in U.S. Soccer Development Academy history that two member clubs have united their respective Academy programs.
Slated to begin play in the fall of 2014, Richmond United will field U13/14, U15/16 and U17/18 U.S. Soccer Development Academy teams. The teams will train and play home games at two of the top soccer specific complexes in the nation, Ukrop Park and Striker Park. > Read more.
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Weekend Top 10
It's the final weekend before Christmas – but it doesn't have to be a nightmare! Relax with half-a-million twinkling lights, enjoy Theatre IV on Tour's production of "A Christmas Carol" or experience the 11th annual "Miracle of Christmas – Live at the Metro Richmond Zoo." Another way to relax before the Big Day is with a good book. You can find a vast array of books, covering many genres, and meet authors at the Celebrate with a Book event on Saturday. For all our top picks this weekend, click here! > Read more.
Restaurant watch
Find out how your favorite dining establishments fared during their most recent inspections by the Virginia Department of Health. > Read more.
Henrico students star in 'Nutcracker'
A number of Henrico students are performing in the Richmond Ballet's production of The Nutcracker, which runs through Dec. 23. Pictured above, left to right are: back row – Elizabeth Sjovald (Mother Ginger), Deema Meguid, Maya Link (Mogi top) and Sophie Rounds (Mother Ginger) and front row – Sarah Echols (Chinese) and Carter Echols (Chinese). > Read more.
More News
New stormwater regulations could prove costly
Business in brief
Airport named Henrico Business of the Year
New 'Va. is for Lovers' plate unveiled
Upcoming holidays will delay some CVWMA collections
Virginia native Lee Smith, named 2014 'All Henrico Reads' author
'All Pro Dad' event scheduled Dec. 17
Business in brief
McDonnell visits Godwin High
Every breath matters
- More Henrico News
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Welcome to CowboysZone! Join us! Come on! You know you want to!
You cannot post in the chat room because you have not posted enough in the forums!
News: FWST: Cowboys are not counting on having DeMarco Murray this week
Discussion in 'News Zone' started by WoodysGirl, Nov 13, 2012.


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It's Quality Over Quantity When It Comes To Cops
Read More:
Chicago Crime Statistics,
Chicago Crime Stats,
Toronto Police Numbers,
Toronto Police Stats,
Toronto Crime,
Toronto Teachers Union,
Toronto Union,
Toronto Crime Statistics,
McGuinty Teachers Union,
Teachers Union McGuinty,
Toronto Police Statistics,
Toronto Crime Stats,
Canada News
Last week The Toronto Sun reported Toronto's 5,600 police have coped with 33 murders so far this year and 141 shootings. Chicago's 12,000 cops have had to deal with 313 murders and 1,453 shootings -- both almost 10 times greater than the numbers in Toronto, with double the numbers of police on the job. The evidence is enough to indicate that sheer numbers of police are not the formula for effective police. Leadership is important and, as we all know, leadership starts at the top.


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Early 18th C. Rock Crystal & Paste Brooch
Always wanted to be in Vogue Magazine? Here is your chance. This brooch is featured in the September 2012 Issue of Vogue page 823 (See photo)!!!
The ribbon bow motif in jewelry has enjoyed an almost perennial popularity from the earlier centuries onward. Here we see an example typical of late 17th and early 18th century design. The Sévigné bow form with its downward curving loops is stylized in this brooch of silver.
Unusually cut round pastes many with hand faceted tops and flat bottoms are set open back with silver collets across a surface prominent with metal. Suspended is a pendant teardrop of hand faceted rock crystal in silver bezel with marvelous cusped chase work to the sides. This cusped work is a hallmark of this early era and blends seamlessly with the symmetry and harmony of the piece.
Date: Circa 1720 - 1740.
Measurements: 1-1/2 inches (3.8 cm) in length by 1-7/8 inches (4.8 cm) in width. Weight of 15.7 grams (10.0 dwt).
Condition: Excellent for its age; light overall wear; pastes have a bit of wear to surfaces; slight variations of white and off white in paste color; later safety clasp added.
Order Before 12/23 Noon CST for Xmas! US Only
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- PayPal.
Other Forms of Payment
Bank Wire - For international orders and orders of $5,000 and over. Please contact us for more details.
Layaway information and for full details see Payment Methods.
Order By 12/23 Noon CST for Xmas - US orders!
Same day shipping - Order by 1 pm CST!
FREE for All U.S. Orders - Standard 2-3 Day Shipping.
FREE for All International Orders - Standard 2-7 Day Shipping.
Full details at Shipping & Insurance.
Complete Money Back No-Risk Guarantee
Extended Holiday Gift Guarantee Click Here!
For Non-Gift Purchases - Our Standard Guarantee
If for any reason whatsoever you are not completely satisfied with your purchase, we will refund the FULL purchase price including U.S. shipping if charged. Remember, there is no charge for our regular shipping service!
International Orders - Due to customs and paperwork requirements, return shipping charges cannot be reimbursed.
Return Procedure
- Notify us of your intention to return the item within three (3) days of receipt. You may contact us by email or by telephone.
- Please ship back to us within another two (2) days after we receive notification from you.
- As soon as the item is received, a full refund is issued to you that same day.
More details at Full Guarantee including gift giving options.


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Many of the courses below can be delivered at your location conveniently and cost-effectively. If you plan to attend with five or more people or want an on-site session, please select "Provide course at my site" in the Select a training date drop-down. Dates and locations are subject to change.
All the Training programs done in the year 2014 will follow revised pricing scheme as described below.
1-Day Training = $375.00 2-Day Training = $795.00 3-Day Training = $1150.00 4-Day Training = $1495.00 5-Day Training = $1795.00
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Freelance Entertainment jobs in London
Looking for a freelance Entertainment job in London? Please post your job offer or create your CV here.
Avant-Garde DIRECTOR and VIDEO EDITOR with Endless and Sophisticated Imagination
Audiovisual jobs in London
Audiovisual jobs in London
November 29th, 2013
Salary range: £175 for the day
May 19th, 2013
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Contract types
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Agriculture (2)Banking, Finance, Accountancy (4)Beauty (2)Business services (29)Construction, Civil engineering (11)
Expatriate health insurance London
Free advice and quotation service to choose an expat health insurance in London.
>> Click here
Expat banking London
Discover the benefits of expat banking for people living and working abroad.
>> Click here
Businesses and services in London
Find the professionals in London in the Expat blog directory.
>> Click here


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Ski Superlite Merino Wool Lorpen
Ski Superlite Merino Wool Lorpen: Extreme skiers in artic conditions need Lorpen's S.B.T Ski Sock. Made from a blend containing mostly Merino wool, the S.B.T. is knit in a way that this soft natural fiber sits close to your skin, and the synthetics remain on the outside for durability and moisture management.
Ski Superlite Merino Wool Lorpen:
- Lycra® adds comfortable stretch and prevents the cuffs from sliding down
- Open-knit instep reduces bulk and promotes breathability
- Over-the-calf height
- Fabric: 75% merino wool, 15% nylon, 10% Lycra®
- Care: Machine wash/dry
Ski Superlite Merino Wool Lorpen: Padding and insulation are placed where you need them by Lorpen's awesome engineered knitting techniques.
Ski Superlite Merino Wool Lorpen: A seamless toe and 3D heel keep hotspots away and the sock in place when base-jumping off of the ze Matterhorn.
Ski Superlite Merino Wool Lorpen: Lorpen's Superlite ski socks bring merino wool to the slopes in its most lightweight form.
In stock items will ship within the next business day. Available item(s) is/are available to order. Most available items will ship within 9 business days, sometimes the process is faster and of course it will ship to you ASAP. There might be some exceptions, example: supplier is out of stock or manufacturing delays. If you have any doubt your item is in stock please call us at 303-984-4649.
For shipping rates and/or international shipping rates and policies, please click here.
If you placed an order at 123Mountain and you don't like it just send it back for a refund, applicable for the item not shipping costs*. Ship it back and as long as your item is in unused condition with original tags, boxes, etc. Please follow the steps at Return Policy Page.
No returns on sale / promotional / discounted item(s).
* Even if the shipping was free we paid the carrier for the service provided and we will deduct $7.95 for Economy, $12.95 for Ground, etc.
Not stoked on your gear? Looking to return it? No problem, we have an Unlimited Return Policy as long as item(s) is/are in UNUSED CONDITION. We try to guarantee complete satisfaction with unlimited lifetime returns. If at any time - now, next month, in 30 years - you're not 100% satisfied, send your gear back for a refund. No questions asked. Check out Return Policy Page here. No returns on sale / promotional / discounted items, though.
PRICE MATCH WARRANTY x 2!
We need your help to always make sure 123Mountain has the best prices! You may even benefit in the process. If you find an identical product at a lower price and in stock through another online site we will refund two times the difference.
Here's how it works:
• Place the order on 123Mountain.com at our current price.
• Email us within 24 hours that you are requesting a price match, including a link to the site where you saw the lower price.
• We will adjust the price and take care of your refund.
For further information please go to 100% SATISFACTION page.
We offer three types of membership; Elite, Premium and Standard. Each membership group has fantastic advantages everything from store credit to an extra 10% OFF and FREE shipping.
Find out more which membership level that fits you the best, click here.


text: What's Hot 2013 Gift Ideas Craft Whiskey Remembering Mandela GALLERIES Natassia Malthe Pics 0 11 Back to Top ▲ Natassia Malthe Pics Natassia Malthe Pics AskMen Editors The Norwegian-born actress achieved instant notoriety in 2005 when she locked lips with Jennifer Garner in Elektra. Garner has since called it "one of the best kissing scenes I've ever done." Continue reading Natassia Malthe's profile. Next Page Exclusive Access Get the best deals for men on Black Friday, Cyber Monday & more ✓ You're in!We'll be in touch soon. ✗ Something went wrong.Try again later. Subscribing to a newsletter indicates your consent to our Terms of Use and Privacy Policy.


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Speak with a Hat Expert
Se Habla Español
$62.00 | $21.95 | ||
$60.00 | $40.00 | $34.00 | $28.95 |
Men's hats are a passion at Village Hat Shop. We have trekked the globe in search of the best men's hats in order to make them available to you at the lowest prices. Village Hat Shop maintains an professional relationship with the top men's hats brands from around the world - including Jaxon Hats, Borsalino, Signes, City Sport Caps, and many more.
For over a hundred years Swedish based Wigens Caps have produced high quality caps. The Village Hat Shop was the first to bring these wonderful caps to the United States. Wigens has out done themselves with their new Fall/ Winter collection. These hats are warm, comfortable, and exquisitely crafted.
We are particularly fond of this section and take great pride in the following selection. Our family patriarch, Irving Belinsky, had a great selection of ivy caps and newsboy hats that he accumulated from his travels around the world. Because virtually any fabric can be cut-and-sewn into a variation of these two styles, what you find here is a distillation of the vast universe of ivy and newsboy caps in the world.
Dear Customer,
In 1997, after 17 years in the hat business, we launched VillageHatShop.com. Connecting with customers around the world was great fun. Today, although the promise of that early Internet sometimes is forgotten, here the same values prevail. If you are looking for authenticity, you won't find a better place to shop. These days, where it's difficult distinguishing the substantive from the virtual, Village Hat Shop is all about content. This includes how we conduct ourselves as merchants - as a family business our hallmark has always been service – to our site content, and, of course, our products. The quality, prices, and breadth of selection of our headwear is simply second to none. Thanks for your patronage; we hope your hats serve you well. Sincerely, Fred Belinsky Founder and President, VillageHatShop.com |
INT'L: +1 619-906-4440 Se habla español
Shop for Hats at VillageHatShop.com | Privacy Policy | Site Map
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The Black Keys Tickets
Find the The Black Keys tickets you're looking for on viagogo, the world's largest ticket marketplace. Select an event to view the range of tickets available or view the The Black Keys tour on a map to find an event near you. You can also sell your spare The Black Keys Home on viagogo, and listing tickets is free. All The Black Keys tickets are covered by the viagogo Ticket guarantee!
The Black Keys
Sign up for The Black Keys Ticket Alerts
Sign up here for information on upcoming onsale dates, times and venue information. Be the first to know when The Black Keys tickets go on sale
Tickets for The Black Keys Live Gigs and Tour Dates
Buy or sell your The Black Keys tour tickets at viagogo. You can also sign up for Ticket Alerts above to stay informed about new and upcoming The Black Keys tour dates. If you have any questions about using viagogo, visit our Frequently Asked Questions page.
viagogo is your online ticket marketplace for concert tickets, sports tickets and theatre tickets.
The Black Keys Ticket News
- The Black Keys are back in the studio
The Black Keys have hinted at a new album, ahead of their December UK tour.
- The Black Keys to play 5 UK dates this winter
The Black Keys will play at venues across the UK this December.
- Black Keys 'not influenced by Led Zeppelin'
Any similarities between the Black Keys; Little Black Submarine and Led Zeppelin's Stairway to Heaven are "accidental".


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Information contained on this page is provided by an independent third-party content provider. WorldNow and this Station make no warranties or representations in connection therewith. If you have any questions or comments about this page please contact firstname.lastname@example.com.
SOURCE Lacoon
Company Launches MobileFortress and Announces Funding Led by Index Ventures
SAN FRANCISCO, Oct. 15, 2013 /PRNewswire/ -- Lacoon Mobile Security today emerged from stealth with a mission of empowering enterprises to fully embrace mobility while remaining protected from cyber espionage and cybercrime. Lacoon is announcing general release of its MobileFortress product and a $8M Series A funding round led by Index Ventures and joined by existing angel investors including Shlomo Kramer, co-founder of Check Point Software Technologies and CEO and founder of Imperva.
Awareness Drives New Standard
According to research published by Lacoon Labs, current mobile security solutions, such as mobile device management (MDM), secure containers, multi-persona and wrappers cannot protect enterprise data from advanced attackers and unable to mitigate a compromised device.
"Enterprises now realize that the foundations for securing mobile devices are distinctively different than what many traditional security vendors consistently purport, as advanced and target threats (APTs) evolve from the traditional perimeter to the mobile devices of the employees" said Michael Shaulov, founder and CEO of Lacoon Mobile Security. "We have assembled a world-class research and development team to focus exclusively on addressing the requirements of the new mobile enterprise."
Lacoon contends that world-class hackers recognize that today's market leading security products have bolted on protection for mobile devices. As a result, their emphasis is focused squarely on exploiting this complacency. Enterprise mobile security solutions must be dedicated and held accountable to the following capabilities:
Unveiling of MobileFortress
Several Fortune 1000 companies have deployed Lacoon MobileFortress. MobileFortress shuts down attackers trying to steal sensitive information and protect mobile resources from cyber-espionage and cybercrime-by detecting and eliminating all types of emerging, targeted and zero-day mobile attacks-so enterprises can embrace mobile initiatives without fear.
With MobileFortress, enterprises can:
Tomorrow at MobileCON 2013, Lacoon will demonstrate on stage an attack technique aimed at bypassing MDM products that offer email encryption solutions. Lacoon will show how mobile surveillance software effectively renders MDM encryption features useless. Lastly, Lacoon will also present mitigation techniques against this type of mobile threat.
Shared Vision with Investors
Lacoon's investors are entrepreneurs and investors behind several of the most innovative and successful startups in the history of the security industry. These technology and business visionaries contend that mobile threat protection is the next multi-billion dollar market opportunity as mobile devices become employees' primary computing platform.
"In the mobile era, enterprises are increasingly exposed to new exploits and targeted attacks," said Shardul Shah, principal at Index Ventures. "I'm excited to join Lacoon's board and support the continued growth of the business as they enable large enterprises to embrace mobility without the threat of cyber espionage."
Several leading angel investors in the security market who have backed Lacoon include:
About Lacoon
Lacoon protects the world's leading organizations from advanced mobile threats. Founded in 2011 by experts from the cybersecurity and defense industries, Lacoon empowers the new mobile enterprise to embrace all types of mobile devices and applications while protecting their resources from cyber-espionage and cyber-crime. Its Mobile Fortress solution uniquely assesses mobile risks by detecting and eliminating all types of emerging, targeted and zero-day mobile attacks.
Backed by Index Ventures, Lacoon is located in two of the most strategic tech hubs for cybersecurity: Israel and Silicon Valley. For more information, visit www.lacoon.com.
©2012 PR Newswire. All Rights Reserved.


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NHS staff facing radical changes in working life (From Free Press Series)
Get involved: send your pictures, video, news and views by texting FPRESS to 80360, or email us
Report this comment
NHS staff facing radical changes in working life
12:50pm Thursday 26th September 2013 in News
RADICAL changes to pay and working conditions for thousands of Gwent NHS staff would play a major role in helping bridge huge budget gaps during the next three years, say health bosses.
An extended working week, less annual leave, reduced rates for working unsocial hours, and a cut in sick pay are among changes costed by Aneurin Bevan Health Board, which is looking for ways to save around £150 million by the end of March 2016.
Such issues are subject to a national agreement that would require change beyond health board level. But director of planning Richard Bowen told board members that if it were pursued and implemented, it could contribute up to a third (£50m) of the required savings in Gwent.
An update on the progress of a three-year plan for the health board estimates that extending the working week to 40 hours, without a pay rise, could save £22.5m over three years, while reducing premium rate enhancements for working unsocial hours – such as on Saturdays, Sundays, and Bank Holidays – could save between £6m and £11.7m.
Three-year savings on a reduction in annual leave and in sick pay cuts could total £4.3m and £2.6m respectively.
Mr Bowen stressed that the health board has been "open and honest in terms of the size of the task facing us."
"A lot of these issues are subject to national agreements. Locally we have been having conversations with the Trades Union Partnership Forum in terms of the shaping of three-year priorities. These are some of the modelling challenges we face, not what we are immediately going to do."
Other strategies involve restricting or stopping recruitment, changing services, offering staff voluntary early release packages, and redundancies.
Anne Phillimore, the board's director of workforce, said the health board's focus is on efficiency measures, though other boards had been looking at other options.
Jane Carroll, independent board member representing trades unions, said the report contains "potentially serious consequences" for staff, and the health board "needs to engage with trades unions quickly."
Staff can see that service changes will drive workforce change, she added, but aspects of the report are a cause for concern.


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When you enroll in the HDHP, you have the opportunity to open an HSA. The HSA is essentially a bank account with Optum Bank that allows you to save and pay for eligible health care expenses. The HSA is a great way to build up dollars to pay for your health care expenses today — or in the future.
Understanding the HSA option
HSAs function very similarly to a bank account but are dedicated to health care expenses. If you do not use all of the money, your account rolls over from year to year. You choose to "spend" or "save" these dollars to pay for your eligible medical, dental, prescription, or vision expenses. Similar to a 403(b), you can contribute to your HSA on a pre-tax basis up to IRS limits. For 2014, you may contribute up to $3,300 for individual coverage (or $4,300 if age 55 or older) and $6,550 for family coverage (or $7,550 if age 55 or older) into the HSA.


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Washington, DC Friday, June 29, 2012
Georgetown University Law Center hosts a discussion Friday on the Supreme Court's 5-4 ruling on the 2010 health care law.
Constitutional and health law scholars, practitioners and commentators examine the ruling's implications for individuals, as well as for the health care and insurance industries, constitutional law and national politics.
David Rivkin Jr., who served as Lead Counsel for the 26 states that challenged the constitutionality of the Affordable Care Act, participates in the discussion.
The Court said the law is constitutional based on the Congress' power to levy taxes, which references the provision requiring most Americans to buy health insurance.
The law says those who can afford to buy insurance, but don't, will be subject to a special tax. The Court also said Congress does not have the power to withhold all Medicaid funding from states that choose not to enact Medicaid expansion as specified in the law.
Panelists discuss the efffects the law has on women, children and the poor. They also spoke about the interaction of states and the federal government under the law, and how the variations in state implementation of exchanges and the Medicaid expansion will affect citizens of those states.
PBS NewsHour's Susan Dentzer moderates the conversation.
Updated: Friday, June 29, 2012 at 12:21pm (ET)
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beg to differ with your opinion, Falcon Ridge is not your local coffee house or open mic, it draws artists and patrons from throughout the US and worldwide. Its "emerging" artists should never be restricted to a geography.
I wasn't saying just people in the northeast should be in the emerging artist showcase, but emerging artists should be in the showcase. I don't consider Anne Heaton and Amy Speace exactly emerging artists. There are some artists that are established in other parts of the country that would be considered emerging artists here.


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Westfield Insurance Quizbusters
Westfield Insurance Quizbusters is a fast-paced local game show featuring some of the brightest minds to be found in Middle Tennessee. Each week two teams of four students representing the area's high schools will be competing to correctly answer questions from subjects ranging from academic subjects like science, mathematics and literature to more "trivial" pursuits like movies, popular music and culture. There's even a bit of local color thrown in for good measure.
As the students try to increase their team's score, the difficulty ratchets up every round until the "Lightning Round", where double the point awards and a ticking clock spell victory for the team that can best handle the pressure.
The highest scoring teams will go on to the Westfield Insurance Quizbusters Tournament, where over $20,000 in academic grants will be awarded to the participants by Westfield Insurance.
Tune in Sunday nights at 9:00 to cheer on your favorite school, to jeer on your rivals, or just see how you fare against Middle Tennessee's top whiz kids on Westfield Insurance Quizbusters, right here on Nashville's CW 58! It's a WORKOUT for your CRANIUM!
School Standings
Oakland High School 220
Christ Presbyterian 570 (winner)
Portland High School 180
MDA 530 (winner)
D.C.A. High School 280
Hillsboro High School 420 (winners)
Blackman High School 340
McGavock High School 380 (winner)
Central Magnet 360
Columbia Central 440 (winners)
Fairview High School 180
Davidson Academy 400 (winners)
White House High School 260
Pope John Paul High School 380 (winners)
Fairview High School 180
Davidson Academy 400 (winner)
White House High School 260
Pope John Paul ll 380 (winner)
Blackman High School 340
McGavock High School 380 (winner)
White House High School 260
Pope John Paul 380 (winner)
Mt Juliet High School 320
Goodpasture High School 340 (winner)
Mt Juliet Christian High School 90
Battle Ground Academy 610 (winner)
Rossview High School
Merroll Hyde 360 (winner)
Sycamore High School 150
Hillwood High School 280 (winner)
Lebanon High School 240
Franklin Road Academy 480 (winner)
Columbia Central High School 400
Battle Ground Academy 440 (winner)
The Webb School 460 (winner)
Franklin Road Academy 190
Ezell Harding 630 (winner)
Hume Fogg 500 (winner)
Battle Ground Academy 340
The Webb School 380 (winner)
Ezell Harding School 410
Hume-Fogg 490 (winner)
The Webb School 300
Hume-Fogg High School 580 2013 SEASON WINNERS!
FOX17 Evening News 390
FOX17 Morning News 400 (winners)