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Advanced Salumi Course
23–27 January (3 places left) & 20–24 March 2014 (FULL)
A collaboration with Slow Food Warwickshire, UK, and Garfagnana and Versilia, Italy
Course designed and led by Giancarlo Russo, National Coordinator for Slow Food Italy on meat topics and co‐author of Salumi d'Italia
On this course you will learn the theoretical and practical elements of making a wide variety of Tuscan salumi (cured pork products). You will work with a number of experienced Italian norcini (pork butchers) in hands-on sessions during which you may take notes, photos and videos. You will also receive a printed set of course notes. Previous participants have been able to return home and make the salumi they learned on the course, and have the confidence to experiment with their own recipes.
Course suitable for pig breeders, butchers, chefs and amateurs who want to make their own salumi. Maximum course size: 7 people.
Course at a glance
Arrival at Pisa airport or Viareggio or Pisa train station no later than 2.45 pm (one transfer to B&B, Camaiore will be provided at 2.45 pm)
Session 1: Introduction and theory with Giancarlo Russo
Welcome dinner at private Italian home
Session 2: Making sausages, salami and lardo with norcino Bacci
Tasting lunch at Bacci's
Session 3: Garfagnana salumi with the Nutinis
Transfer to agriturismo Venturo
Dinner at Venturo
Session 4: Pig to salumi with norcino Turri (butchering the pig, shaping the prosciutto, salting the pancetta
Lunch at Venturo
Session 5: Do it yourself (sausages and salami) and visit maturing cellars
Dinner at Il Vecchio Mulino, Castelnuovo
Session 6: Less noble parts of the pig with Turri (soppressata, biroldo)
Session 7: Visit pigs
Lunch at Venturo
Session 8: Q&A and review with Giancarlo
Session 9: Salumi and wine workshop with Giancarlo
Dinner at Il Pozzo, Pieve Fosciana
Depart (one transfer from B&B will be provided after 7:00 am)
Extend your stay – ask about
Extra workshop Watch production run with butchers who are masters of efficiency and of their craft (max 5 people).
Guided day tours to visit a cheesemaker, make bread in a wood-fired oven with a village baker, pick olives and visit olive press, visit a vineyard, tour one of the famous Lucca villas, walking tour of Lucca and much more.
Arrive Pisa airport or train station and transfer to B&B
One pick-up only no later than 14.45.
Session 1: Introduction and theory with Giancarlo Russo
- What you will do with norcini (pork butchers)
- Suitable pigs and Italian cuts of pork
- Key steps in preparing the pork
- Boning, division into joints and rifilatura (shaping) the pieces
- Pork skin
- The mixture for salami and appropriate casings
- Drying and maturing salami
Welcome dinner at Italian home
Gabriella Lazzarini has invited us to her home for dinner. Seafood is her great love. She buys from family fishermen who sell their catches at the nearby Viareggio molo (no endangered species here).
Breakfast and departure from B&B
Session 2: Insaccati (meat in 'sacks') with Massimo Bacci
- Sausages, salami (mortadella nostrale): cleaning shoulder, selecting meat, grinding, seasoning with spices and wine, filling casings, tying, drying and maturing salami
- Lardo: salting, seasoning and curing in marble basins
Lunch: Tasting at Massimo Bacci
Session 3: Garfagnana salumi with Fabio & Paolo Nutini
- Mondiola salami and salted beef demonstrations, maturing in a natural cellar
- Tasting of Nutini products
Transfer to Agriturismo Venturo, Pieve Fosciana
Dinner at Venturo
Session 4: From pig to salumi with Ismaele Turri
- Cutting into joints
- Boning
- Rifilatura (shaping leg for prosciutto)
- Curing a prosciutto (how not to waste a pig's leg)
- Preparation of joints to make salami and sausages
- Salting pancetta
Lunch at Venturo
Session 5: Do it yourself
- Make your own sausages and salami under the guidance of Ismaele
- Visit the drying room and maturing cellars
Dinner at Il Vecchio Mulino, Castelnuovo
A tasting menu at Andrea's parallel gastronomic universe
Session 6: Soppressata (head cheese) & biroldo (blood sausage) with Ismaele Turri
- Which parts of the pig, cooking, chopping, seasoning, filling casings
Session 7: Visit free-range cross breed pigs
- While the pig simmers, we visit Ismaele's live pigs. Then we return to the workshop to finish the soppressata and biroldo.
Lunch at Il Venturo
Session 8: Review and Q&A session with Giancarlo Russo
- Review of practical sessions and question time
- Where to mature salumi
- Some typical salami recipes
- Presentation of course certificates
Session 6: Salumi & wine workshop
- The theory and practice of pairing salumi and wines
Farewell dinner at Il Pozzo, Pieve Fosciana
Transfer to Pisa airport or Pisa train station
Only one transfer to airport or station will be provided to suit earliest departure (departure from agriturismo no earlier than 7.00 am to arrive at airport / station at 8.30 am).
Villa Lombardi, Camaiore
A family villa that has been restored preserving its historic features. Maria Grazia Lombardi is the perfect hostess and serves mouthwatering breakfasts.
Agriturismo 'Il Venturo', Pieve Fosciana
A working farm with farm buildings converted to comfortable rustic accommodation (en suite bathrooms). On-site bar and restaurant, swimming pool, stables opposite.
Course Instructor
Course leader
Giancarlo Russo
Giancarlo designed and leads our Courses with Artisans Advanced Salumi Course. He was Marketing Director for Mars-Nivea and American Express until he bailed out to adopt a slower, more personally rewarding way of life. Since then he has gained a wide range of qualifications and experience in the field of artisanal food:
- Co-author of Slow Food Guide Salumi d'Italia
- October 2009 — Designed and taught Master of Food Salumi for Slow Food Versilia, a 4-part course covering meaning of terms, history, diffusion of pig, how to taste, cuts of pork, classification of products, pig breeds, influence of system of rearing on quality, the skins (natural and synthetic), how pig is prepared, how cuts are made into final products, function of salt and spices, techniques of ageing and conserving, techniques for dealing with less used animals (goose, horse, etc.), description of the principal cured pork products, purchase and conserving salumi at home, how to slice various types of salumi, salumi and wine, salumi in cooking, tasting of quality Italian salumi.
- Lecturer at Universita' Gastronomica di Pollenzo (Slow Food)
- Master Cheese Taster (ONAF-National Organization of Cheese Tasters)
- Levoni Salumi – 25 focused training sessions for groceries related to tasting techniques for cured meat and identification of defects
- Since 2000 Stagionatori d'Arno (Reggello, FI) – Partner and President of the Board. Start-up activity for selection, ageing, refining and selling of high-quality Tuscan artisanal salumi and cheeses
- Leader of Slow Food Casentino
Course instructors
Massimo Bacci
Massimo and his father work together curing pork and running their butcher shop. They make only a few products (sausages, soppressata, three types of mortadella nostrale — not the mortadella you know, but a type of salami — coppa, lingua salmistrata and lardo). No preservatives, colorants or lactose come within miles of their products; their soppressata is beige. They mature their mortadella and coppa in a temperature and humidity controlled room instead of a cellar, but they stay as near as possible to cellar conditions to encourage the mould necessary to proper maturation. Their lardo is cured in marble conche like those used at Colonnata. The Accademia delle 5T (Territory, Tradition, Typical, Traceability, Transparency) nominated their mortadella nostrale for inclusion in the last all-Italy salami competition.
Fabio & Paolo Nutini
Paolo is the latest of 50 generations of Nutini to carry on the butcher's craft. His father Fabio still works with him. They personally select their meat which comes from the Garfagnana immediately to the north of them. They are active in preserving local breeds. They use a drying cupboard and their cellar for maturation. The motto outside their door is: 'Love your butcher because he is the person who chooses for you'.
Ismaele Turri
Ismaele learned his butchering and salumi skills from his father. He still ages his prosciutto and salami in a cellar rather than in a modern purpose-built cabinet. On his farm he rears free-range cross-breed pigs and cultivates the primitive grains farro (Triticum dicoccum) and formenton otto file (eight-row maize). He gets immense pleasure from teaching, which was evident when I went to watch him make salami and ended up with a hands-on lesson.
Course organiser
Heather Jarman
Following her careers as archaeologist, orchestra and artist manager and chef, Heather came to Lucca to pursue her passion for traditional artisan food. Her tours, inspired by her infectious curiosity, open captivating new worlds to her guests.
Prices & What's Included
Per person: €1180 (Euros)
Non-participant in same room: €350 (Euros)
Extension workshop: €375 (Euros) per person
4 nights welcoming, relaxing accommodation, en suite bathrooms
Local ground transportation for 5 days
Daily continental breakfast, 2 lunches, 4 dinners
Course lectures and sessions with norcini, course notes
Extension fee includes: morning workshop, 1 night accommodation with breakfast and local ground transportation
Does not include
Travel and cancellation insurance
Wine and drinks other than those served with meals, additional meals
Personal expenses such as telephone, mini-bar, etc.
Extension fee does not include any meals (except breakfast on Tuesday morning), optional activities on the Monday between the end of the course and the extension
Meeting points
Pisa airport, Pisa Centrale train station
Recommended international travel
Arrival time: not later than 14.30
Departure time: no earlier than 10.00
Nearest airport: Pisa
Airlines from UK: British Airways, EasyJet, Ryanair
Airlines from USA: You have to fly to another European city and take a connecting flight or train to Pisa Centrale. There are good train connections from Rome.
Nearest train stations: Pisa Centrale
Informal. Jeans are acceptable everywhere.
Weather in November
6–15˚C/43–59˚F, precipitation 122 mm/4.8 in
Weather in January
2–11˚C/36–52˚F, precipitation 74 mm/2.9 in
Weather in March
4–14˚C/40–58˚F, precipitation 76 mm/3 in
Itinerary is subject to change if necessary due to weather or agricultural conditions or other events outside our control.
What People Say
Amazing people make amazing things happen. I fully recommend this course to anyone who wants to see fine Italian meats in action, eyes wide open!! I'm blown away at the amount I have taken from this. Giancarlo Russo and Heather Jarman delivered an in-depth look at the production and the practices of some very knowledgeable Artisans. Loved every minute. If you get the chance or have time, the extension to this course is the cream of the lardo! I met a 4th-generation family up in the hills above a small wine valley. This guy, his dad and uncle and the mum and aunt are truly spot on Salumi.
I can't let this opportunity pass without thanking you for an amazing six days and telling you that you have a fantastic product in the salumi course. I thoroughly enjoyed every moment of it and feel invigorated after it with an appetite for rolling up my sleeves and getting down to curing and ageing. I found the extension day extremely valuable as an addition to the main course. The norcini we visited were very knowledgeable, skilled and made salumi in a completely different manner to all the previous ones we visited. I would recommend that anyone with the time available cannot afford to miss the opportunity to do the extension.
We had a fantastic time learning with the butchers and this will help our plans to start delving into making some test products.
I found the course offered a fantastic insight into the otherwise hidden world of Italian artisan 'charcuterie'. The opportunity to meet passionate and traditional craftsman at work was extremely useful and utterly mesmerising. It really highlighted the true differences between British and Continental butchery.
As an industry professional I appreciated the manner in which you conducted the course. You and Giancarlo hold a wealth of information from which I learned so much. The personal interaction and ability to talk with other experts was priceless. Pair this with the gorgeous Tuscan countryside as a backdrop, wonderful people and food around every corner and you have a gem of a trip! I would recommend this course to other industry professionals looking to get back to the artisanal way of doing things.
Pete's photographic diary of the salumi course: https://www.icloud.com/journal/#02;CAEQARoQqxZho3s-Zu9bgrXVfjdo8A;1655B45A-9783-47E3-A434-A328BD59244A
I have learnt more in four hours with Massimo Bacci than in the whole of the last four months back in the factory reading books and experimenting. It's a brilliant experience.
This course was an amazing insight into the methods and superb skills of the local producers of Tuscany. If you are serious about Italian Salumi techniques, this is the course for you. Giancarlo and Heather are such knowledgeable guides and translators and this adds another dimension to an already action packed tour. It really is amazing value for money in a stunning location, and meeting these producers is the key to knowledge that simply isn't available anywhere else.
3 weeks after end of course:
So far I'm making salsiccia regularly and they are going down a storm. This week I'm doing a roast porchetta and my first prosciutto, and next week we will be attempting our first Tuscan salami so keep the fingers crossed, and I'll let you know how it turns out.
7 weeks after end of course:
Salamis looking good so far – lovely mould developing not quite matured enough yet but I did try one yesterday and it was quite passable!
8 weeks after end of course:
They are squisito! Two types – first was in the style that Massimo showed us, quite smooth with a fantastic flavour. Second was a more Tuscan style with red wine etc, lovely flavours again, just needs to mature for longer.
14 weeks after end of course (23 Jan 2012):
We're pretty busy already this year, and just put down our first Lancashire Prosciutto – I'm like an expectant father!
8 months after end of course (Jun 2012):
My latest batch of Coppa went down a storm at a food show here in the North West – sold out in an hour!
Thank you to both you and Giancarlo for a fantastic course. I've been on a high ever since. I can honestly say that I enjoyed every bit of the experience, and while it was quite busy with not a lot of free time, I'm so grateful for that, as I learnt so much more and tasted such wonderful food. I would happily recommend the course to others, and can't wait to get started making more salami now that the weather is cool. Thanks again Heather, for such a great experience, and your enthusiasm, which made the weekend all the more interesting and informative.
I learned so much from the week Curtis and I spent with you. I would certainly call it an excellent beginning, and I'm sure that we will have a much better outcome from our efforts now.
I want to thank you for arranging such a fantastic course. Both Andrew and I have returned to England with a much greater knowledge of salumi. You provided us with a real insight into Tuscan food culture. We thoroughly enjoyed all the extras you arranged; the meal provided by Gabriella and the soup competition were fantastic experiences which we would never have had the opportunity to enjoy as tourists. We look forward to putting all our new found knowledge into practice.


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Dining April chair
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The delightful Dining April Chair is a classically traditional style chair that adds a touch of opulent elegance to formal dinner parties and social gatherings. The attractive dark wood chair has a high, gently sloping back, for support and comfort. A generously proportioned, upholstered seat compliments the tactile chair back and contrasts beautifully with the stunning streamlined, solid tapering legs.
Buy now with a choice of velvet or linen fabric (included), see swatch.
Buy now with a choice of velvet or linen fabric (included), see swatch.
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- Category: Dining Chairs
- Size: H90 cm x W50 cm x D56 cm
- Material: leather
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- Delivery time: 3 to 5 weeks
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If you're not completely, utterly, shout-it-from-the-rooftops happy with your purchase from mydeco.com you can return it within 10 days for a full refund.*
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Eleventh-ranked Softball Team Sweeps Centre
April 17, 2010
April 17, 2010, Greencastle, Ind. — The 11th-ranked Tigers improved to 26-3 overall and 13-1 in the Southern Collegiate Athletic Conference after sweeping visiting Centre by identical 5-1 scores. The Colonels dropped to 16-22 overall and 5-9 in the conference.
DePauw took a 1-0 lead in the second inning of the first game after Holly Paris walked, advanced to second on a wild pitch and later scored on Cymone Allen's single. They added two more in the third when Rachel MacBeth and Jen Kosinski each singled to start the inning. Emma Minx advanced them with a sacrifice bunt before Paris' groundout scored MacBeth and Amy Hallett's single played Kosinski.
Centre closed the margin to 3-1 in the fourth when Charlotte Jones hit a two-out double and scored on Mary Saylor's single.
The Tigers' final runs came in the fifth when Kosinski led off with a single and moved to second on a wild pitch. Minx followed with a sacrifice bunt and reached base on an error on the throw to first. Paris drove in Kosinski with a fielder's choice and Ashelee Anton brought home Paris with a double.
DePauw totaled seven hits led by Kosinski's two, while Centre had four with Jones totaling a pair.
Megan Soultz improved to 18-2 with the win, while Emily Meador dropped to 5-11.
In the nightcap, the Tigers took a 1-0 lead in the first when Brianne Weeks reached on an error, moved to second on MacBeth's sacrifice bunt and came home on Kosinksi's single. They added two in the third on Paris' run-scoring single and Hallett's ground out.
In the fifth, Hallett drove in Kosinksi on a fielder's choice and Anton singled home Paris to extend DePauw's lead to 5-1. Centre's lone run came in the sixth on Rachel Akins solo homer to left center.
DePauw totaled seven hits with Paris and Anton each collecting a pair. Saylor had two of Centre's four hits. Kristin Barrow improved to 6-1, while Jones dropped to 4-7.
The teams wrap up their series with a noon doubleheader on Sunday. Both games will be carried by WGRE with live stats also available.
Follow DePauw Athletics on Twitter | Become a Fan of DePauw Athletics on Facebook


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The Division of Child Care Services provides assistance to low income families who need help with child care costs while parents work or attend school. They also provide oversight, technical assistance and support in promoting safe, healthy and caring environments for children through licensing, registration and quality improvement activities. The availability of quality child care is not only important for maintaining a strong workforce; it is vital for the growth and development of healthy children.
Responsibilities of the Division of Child Care Services:
State Plan Public Hearing – June 6th, 2013
The Dept. of Social Services' Division of Child Care Services will hold a public hearing on the two-year State Plan for Child Care Services on Thursday, June 6, 2013, from 7 pm-9 pm Central Time at 910 East Sioux, Pierre SD.
The meeting will also be available via Live Meeting through the internet. To connect to the webinar, click here.
Click here to view the Powerpoint presentation
The meeting ID is CHILDCARE. Entry code will be left blank. To participate in the audio portion of the meeting, participants should call in toll-free at (866)410.8397 and enter the code number 7887947504 just prior to the start of meeting.
*To save time before the meeting, you can check your system to make sure it is ready to use Office Live Meeting: click here to check your system.
The purpose of this hearing is to solicit comments on the proposed two-year plan for the administration of the Federal Child Care Development Fund. Provisions for direct child care services and for increasing availability, affordability and quality of child care in South Dakota will be addressed.
Interested parties may appear in person at the hearing site or via Live Meeting through the internet. Written comments can be sent to the Department of Social Services, Division of Child Care Services, 910 East Sioux, Pierre, SD 57501-2291. The proposed plan will be available by May 15, 2013 and can be accessed at: http://dss.sd.gov/childcare/ or by contacting Child Care Services at (800)227-3020 or (605)773-4766. Written comments will be received at the address indicated above until June 14, 2011.
Notice is further given to individuals with disabilities that this hearing is being held in a physically accessible place.


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Rebecca Taylor
Brambles Kimono Top
The Rebecca Taylor collection is best known for providing the eternally evolving modern girl with fresh, feminine clothing to complement and refine her individual sense of style. Playful use of color, prints and textures in silhouettes that enhance a spirited lifestyle have cultivated a vast celebrity clientele to include Reese Witherspoon, Katherine Heigl, Rachel Bilson, Sarah Michelle Gellar, Nicole Richie, and Vanessa Hudgens, to name a few. Through a series of collaborations and partnerships, the collection has grown to offer handbags, shoes, jewelry, eyewear and swim.
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Grant Number:
PI Name: Agarwal
Project Title: Colon Cancer Chemoprevention by Grape Seed Extract
Abstract: DESCRIPTION (provided by applicant): Colorectal cancer (CRC) is the second most common cause of cancer deaths in humans, and about 5% of the US population will develop CRC in their life times. Overall, CRC growth, progression and metastasis involve a gradual accumulation of genetic and epigenetic changes over a period of years. One approach to control CRC growth and metastasis could be its prevention by phytochemicals present in diet and those consumed as dietary supplement, which inhibit one or more events of neoplastic stages and reduce overall cancer risk. Grape seed extract (GSE) is a widely consumed dietary supplement in the United States for its several health benefits, and is a rich source of standardized phytochemicals known as proanthocyanidins. Recently, we observed that GSE significantly inhibits growth, causes cell cycle arrest and induces apoptosis in human colon carcinoma HT29, SW480 and LoVo cells, and that GSE feeding significantly inhibits HT29 tumor xenograft growth in nude mice and prevents polyp formation and its growth in APCmin mice without any apparent signs of toxicity as measured in terms of animal body weight and diet consumption. Mechanistic studies in human CRC cell lines showed that GSE very strongly induces Cip1/p21 levels, together with a decrease in CDKs and cyclins; p21 induction was also observed in GSE-treated HT29 xenografts. Other studies found that GSE causes strong caspase 3 and PARP cleavage in CRC cell lines. We also observed that GSE inhibits ligand-induced AKT activation in CRC cells. Recent studies have also shown that GSE feeding prevents azoxymethane (AOM)-induced colon carcinogenesis in rat model, which was associated with its in vivo anti-proliferative and apoptotic effects. Together, based on these studies, we hypothesize that GSE is a novel colon cancer chemopreventive dietary supplement agent, which targets cell cycle progression and cell survival signaling leading to its anti-proliferative and apoptotic efficacy against CRC. Our specific aims are to: I) further assess and establish GSE efficacy in AOM-induced rat CRC model, II) establish the role of Cip1/p21 induction by GSE in its biological efficacy against CRC, III) assess and define GSE effect on mitogenic and cell survival signaling, and APC/p-catenin/ TCF4 pathway, and IV) further examine and define the effects of GSE on apoptosis regulators. We anticipate that proposed studies will identify GSE as a mechanism-based dietary supplement agent for the prevention of CRC, and will establish its in vivo efficacy in pre-clinical CRC models. As a practical and translational approach, the long- range goal of these studies would be to define and establish the usefulness of GSE for the prevention and intervention of human CRC.
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Too American to be European, too European to be American, I'm a polymath that never fit well into generic org charts or titles.
I specialize in managing and launching global online, integrated and experiential projects both virtually and in the real-world.
Here's a quick overview of what I do and some of the projects I've been involved with.
I've done marketing and competitor research from one-off digital executions to brick-and-mortal retail and back again.
Between Waterfall, Agile & XP, I've managed projects and teams in website, mobile, experiential and telematic experiences.
A UCD practitioner, I've led teams in usability testing, wireframing, rapid prototyping and physical + technical architecture.
Nimble and pro-active, I've taken on the day-to-day running of a small digital agency as well as a start-up.
From the CEO to the CMO to the PMO, I love helping clients create simple solutions to complex problems.
I ensure products don't just function well but that they create real value in an already crowded marketplace.
Whether it's discussing a potential new project, amazing new band, superior coffee roaster, impressive indie magazine or new technological advance, I'm always up for great conversation.
Otherwise, you can learn more about me via one of the links below. Would you like to solve some problems together? Let's chat!


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Dead Hot Workshop – "Push Luck Shove"
Okay, so I can't actually find this song out in the Internets for you to listen to, but this track off of "Karma Covered Apple" is one of my favorites by the band. I got into Dead Hot Workshop via The Refreshments and Gin Blossoms many years ago. Even had a chance to see Brent Babb play a set at Long Wong's on Mill Ave on a trip to Tempe back in 2001.
Abbie Gardener & Anthony da Costa – "On My Knees"
This song is another hauntingly beautiful track that I stumbled across about a year ago.
For the last couple of years I've downloaded the SXSW bit torrent that features music that takes me quite some time to sift through. Balmorhea's track in all it's ethereal glory, possibly because they fell towards the top of the playlist and I eventually picked up their album at Waterloo's in Austin. Balmorhea State Park is located out in West Texas and if/when I ever make it out towards Marfa and Big Bend, I'll be sure to be playing this album along the way.
Bleu – "Come 'N Go"
You have to admit, it's a bit hypnotic to watch those air blower dudes wave around.


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Drummers: When teaching a lower grade band, ensure that everyone is capable of playing the scores. If not possible, then write scores that suit your weakest player.
Graham Kirkwood, L-D, Niagara Regional Police


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Can Anything Good Come Out of Nazareth?
In the sixth month the angel Gabriel was sent by God to a town in Galilee called Nazareth, to a virgin engaged to a man whose name was J… read more
Mary's Hometown: Nazareth
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To hold a pen is to be at war, VoltaireI laughed when I saw that John Banville wrote his Benjamin Black thrillers in a fraction of the time he wrote his literary prizewinners, leaned back from his keyboard, looked in the mirror and said to himself, "You slut." So, sluttishly, I say hi to anyone who might have stumbled here and continue to be contactable at the email in the sidebar. Yours, slutty and productive, (Secret Pen Name) The year 2013 is three quarters over and I have published two out of three of the historical espionage novels planned for this year. They are so far out of my comfort zone and yet the material has been so much fun to explore, I'm sticking with a pen name that I'm keeping a close secret. Research took the better part of a year (plus a lifetime of reading about the period.) Working on a longer story arc spanning three volumes, each 300 pages long, has been a major undertaking.
I'm looking forward very much to my gig as speaker on e-publishing at the 8th Geneva Writers' Conference, Feb 3-5, 2012. Having now seen five novels, a play and a short story through the process, I've studied the pitfalls and pleasures of seeing work reach a new audience.
The politics of this explosion of untrammeled publishing via Amazon, Smashwords and other e-publishing channels is shaking up a jittery industry of traditional publishers and triggering a virulent battle over setting industry standards for division of spoils (royalties) and best means of achieving "discoverability" (online marketing) for books. It's bound to be a lively discussion. Hope to see you there! For e-books, click on the book image to go to amazon.com/amazon.uk to buy a Kindle or go to www.Smashwords.com, for all other formats like iPad, Nook, Sony, Kobo and Diesel. January 27, 2011
At last, PEN Suisse Romand's Honorary Prisoner, Chinese writer and political voice He Depu, has completed his eight years' imprisonment in Beijing No. 2. He was released January 24. Insisting he was a free man, he declined to be bundled into a police van without a fight, sustained some injuries at the hands of the police, and no doubt some struggles wll continue for him, particularly with the restrictions the authorities have imposed on his speech and civil rights. But he and Jia Jianying, his loyal and courageous wife, can at last enjoy the simple pleasures of being together after so long. Sponsoring Mr. He Depu was always more my privilege than of any material help to him. Over the last five years, his perseverance and the bravery of his wife and son in enduring their own unofficial isolation at the hands of the Chinese Communist authorities, has served as an inspiration to me. Moreover, the tables unexpectedly turned in 2009, when my health took a terrible turn and it was this Chinese couple, whom I have still never met, who sustained me with their wishes of support and encouragement. As I joked with my doctors, you know you're pretty sick when you're getting "get well" messages and sympathy from somebody in Beijing Prison 2!. I'm confident that the Year of the Rabbit is going to be a better year for all of us, and although I've lost a very special correspondent, the world has regained an important voice for Chinese democracy. Here's the press release from China Human Rights Defenders: Democracy Activist He Depu Released After Eight Years in Prison On January 24, He Depu (何德普), Beijing dissident and one of the founding members of the banned China Democracy Party, was released from prison after serving an eight-year sentence for "subversion of state power." He reported that, shortly after leaving the prison, he was involved in a physical confrontation with a police officer who sought to take him to a local police station. Though He's hand was injured, he was allowed to return home and is not in police custody as of the time of writing. Reportedly, friends and fellow activists were warned not to meet with He following his release, and his wife Jia Jianying (贾建英) was called in for a "talk" with police ahead of her husband's release. JAN 17, 2011
Can it be only one more week, and He Depu actually walks out of Beijing Prison No. 2, having completed his sentence at long last? it seems so long since we took up his case at PEN Centre Suisse Romand and what little we did, it wasn't enough for someone who's suffered so much for the simple "crime" of running for office under the Democracy Party banner and being tortured to "confess" state subversion for believing in the future of a democratic China. One more week... If there were any justice in the "people's" China, tomorrow would be the long-awaited day of release for PEN. Suisse Romand's Honorary Writer in Detention, He Depu. He has served exactly all eight years of his sentence on a conviction based illegally (under Chinese law) on evidence obtained through torture. His immediate release was demanded by the UN Rapporteur on Torture, Manfred Nowak years ago Ś to deaf diplomatic ears at the UN Human Rights Council in Geneva. Unfortunately, Mr. He won't be walking out of Beijing No. 2, Cell 17 tomorrow because the Chinese courts have refused to acknowledge or credit him the 85 days of police detention, torture and beatings prior to his conviction. They intend to continue incarcerating him until January 24, 2011. Their reason? His wife's failure to provide "sufficient evidence" that he served time strapped to a "shackleboard' being battered by the Beijing cops. His wife has registered a second appeal. Meanwhile, during a brief conversation in prison with his wife in recent weeks, Mr. He was nonetheless upbeat, saying, "I'm proud to be wearing the same uniform as (Nobel Peace Prizewinner) Liu Xiaobo and to be carrying the same charge on my shoulders." That charge of state subversion in 2002 was laid on Mr. He for the "crime" of running for political office under the banner of the China Democracy Party. This amazing laywer with the Beijing Huaji Law Firm got dragged into the Fengtai Public Security Bureau in Beijing and what resulted is his defiant, funny and revealing Twitter'ed transcript of the political quarrel between him and the deputy boss of the Fanjiacun Police Station. In English, translated by China Digital Times, here is another visit to Kafka Land, otherwise known as the post-Nobel world of the Chinese intellectuals being detained on the mainland. This guy is someone to watch! Is the Chinese government so weak, it's afraid of the voice of a single little old lady? JULY 8, 2010
On behalf of our PEN Centre Suisse Romand I have the pleasure and privilege of nominating our Honorary Prisoner, Chinese Writer in Detention He Depu, for the inaugural Liu Xiaobo Courage to Write Award of the Independent Chinese PEN Center. The final decision will be announced on November 10, the global Writers in Prison Day. We wish all the nominees good health and strong spirits. After twenty years' reporting from Asia for BusinessWeek, the Economist, Washington Post and International Herald Tribune, Dinah Lee K³ng traded in her reporter's notebook for family life in the Geneva area. She has published three novels: "A Visit From Voltaire," "Under Their Skin" and "Left in the Care Of."
This website is posted for two kinds of visitors:
Fiction fans will find reading guides for the novels and details on the books as well as reviews and comments. Non-fiction types who share an interest in freedom of expression will find news of K³ng's advocacy on behalf of writers in detention, as well as links related to the work of PEN Int. and an archive of PEN letters to Yahoo, the Chinese government and others on behalf of Chinese writers in detention. |


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in talks. thus not communicating or picking up the phone. deal is iminent. a larger co will buy them out and roll them up. the books are simple in this space. the problems are obvoiuos. bad risk assestment.this space grows from acquisition. they will take out towwe at 10% below book. put some cash on the balace sheet and you have a biz that can créate 500mm on the top line for a giant. not a bad deal
would you pick the pone ? i suspect thier in a quiet period thus in talks about beinig acquired. this is a easy acquisition for bigger player. books take one day to understand. this is a space that gets rolled up often as top,line growth comes from acquisiitons. news of a deal will come quick.
10 in next week
look for a top tier player to acquire, re-adjust risk postions , bring in more reserves. buyout will be in the 10-12 range. still very discounted to book. today was capitudulation. margin calls got taken out. i stepped up and now own 5000 shares at 8.51 and feel confortable. buying when thier is blood is not easy but its one way to really get awesome ROI. remember buffet 5bb bet on BOA. yes, he had warrants and is 10bb times smarter then me . must are. just ask my wife. but, Tower is not going BK. thier are more then a few bidders here. look for news anyday. this will be sold by long before earnings.
add more
opps sub 2.50
ps. its going to be hard to find entries now sub 3.50. its going to look cheap now in a month.
good post. agree, tape looks good. seems like a great buyout on multiple fronts. the talent pool alone has to be worth 100mm, yet alone the license deals. i believe the short intesest got cut in half on wed. if the momo continues we could see 5 by jan.
techincals look decent. .the daily and weekly charts look primed for a move up. both mac d and rsi showing positve divergence. we now need the fundmentals and the turn around story to keep taking form. this could be a great turn around story. still alot of shares short to cover. it can happen.
NXST Nexstar Broadcasting Group Inc Sook Perry A CEO, President 300,000 Sale at $38.29 $11,487,000
Daley James E Director 25,000 Sale at $52.70 $1,317,500


text: The Bologna Portico - A World Heritage Site: It was raining when we arrived in Bologna and to say that I was disappointed was an understatement. I was so looking forward to seeing this historical city in all its summer glory, but instead what we have was grey skies and wet grounds. Not that I was begrudging the citizens of Bologna their summer showers, but balancing umbrella and camera is tricky for one who tends to take crooked pictures at the best of times. Yes, a bane of Tony's life is … [Read more...]


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Online Reservations
Celebrated my birthday with my husband. Out waitress was fantastic! Everything was what I had heard and better. Can't wait to go back!
We started with grilled octopus, excellent. Main dishes were the duck gyros and the Amish chicken, both excellent. Dessert was their version of traditional nut and honey thing, also excellent. The duck dish had wonderful fries and a small red pepper salad that was outstanding. Only item I might consider changing is the falafel because by the end I was stuffed, maybe experiment with a pancake more like a taco to lighten it up.
Try everything! Get small plates and large plates and just share. The food is great. Oh and make sure to get the donuts with the honey cream sauce...they are to die for! I have never had a dessert like that and I will never forget it. And will be back often to indulge in it!
Very good food. Very good service. Not too much expensive. A very good address to remember.
Excellent small plates, very good large ones. Quite noisy on a Saturday night. Food comes out quickly.
Blows any greek town restaurant away! The server was really knowledgeable about the menu and didn't get annoyed when I asked for gluten free and dairy free. Was very helpful on helping me find great dishes that fit my diet. And steered me away from those that need the dairy to make the dish. Greek wine is amazing as well! Even though its in a hip neighborhood and hires young hip service, There is not even a little bit of a hipster attitude, every time we dine there. Aside from great food, its the service that we really keep coming back for. Have loved food at other restaurants, but when the servers were mean, aloof or had a really snooty attitude, we stop dining there. We always go back to Taxim!
This isn't your mama's moussaka - this is classic Greek flavors done with innovative platings and superb execution. The wood-grilled octopus with fennel paired with a shot of ouzo is inspired. Lamb shoulder, roasted beets with walnut skordalia, baby okra -- all top notch, as is what would otherwise be a safe choice: chicken, yet served tender and lemony with perfect fingerlings, I'd be back every week except that I live 9,000 miles away, sadly. Chicagoans are lucky to have this find -- Bib Gourmand raters, you seriously need to hit Wicker Park!
Delicious as usual. My spouse & I usually share 2 - 3 starters and we always get the chicken for the main. This time we had the hummus, pork loin and the grilled shrimp as starters. The shrimp were incredible and were our favourite.
Absolutely amazing food. I loved every last item we tried. They have an amazing wine list as well.
Went in with high expectations and it fell a little short. Had a great meal with outstanding service.
the food was about two notches above what one can get in Greek town.Many items appear to be from the islands.The staff was fine, decor a bit cold and parking difficult.Prices a bit high but maybe O.K. for the unique aspects.Wine prices seemed high
great restaurant in chicagos wicker park neighborhood. The young chef is talented and creative. I did not realize Greek food could be so special. Very impressed with the phylo dough lemon custard dessert . Taxim would be a good reason to move to CHICAGO.
Not what you typically imagine for Greek food. Very vegetarian friendly and everything was very flavorful. Even simple dishes like hummus just tasted exceptionally good. Favorites were the hummus ("pureed chickpeas"), baba ("eggplant"), okra, and lamb shoulder from the small plates menu. My cocktail was good too (cucumber gin) though a bit sweet.
This is one of my favorite restaurants in Chicago. I take people from out of town and love to go with my local friends. There is something for everyone on this menu. Some of the best lamb chops in town and plenty of excellent veggie courses like the beet salad.
Took my mom here to get away from all the restaurants in Greektown. The restaurant was quaint small and approachable. Very minimalist. It looked nice but not really something to fawn over. The atmosphere was that of a small modern restaurant not like a greek restaurant. Wait staff wore all black and no greek music what so ever. The menu was modern greek and very good. I had the grape leave covered shrimp and the duck pita which ended up looking like a duck egg-roll. My mother had a nice sized lamb shank. They put greek yogurt on everything it was good and house made but didn't need it on ever dish we ordered. Definitely worth a shot if your on a date and want to stay in wicker park.
We really enjoyed Taxim. We went at 9:30 on a Friday night. They were busy but not overwhelmed. Our server was fantastic. We weren't really familiar with greek wine so she let us taste a couple to decide on a bottle. Tomato salad was outstanding. Atmostphere very nice - good for a date or a group.
I love the variety of Greek small plates (and entrees!) available at Taxim. A lot of vegetarian options if that's important. Everything on the menu is listed in Greek with an English description and I most enjoyed Taxim's version of hummus (Revíthia Kas. Fróssos), served with warm housemade pita bread. I also loved the Kebáp yiaourtloú – wood-grilled spiced lamb shoulder, house-made yogurt and grilled cherries, which was rich and flavorful. They had a fun dish of grape leave wrapped shrimp "dolmades" which was creative and would have been great if the shrimp weren't overcooked. They have a fun version of baklava, which looks like sausages, but isn't. And a great list of Greek wines that I wasn't familiar with, but I love trying new things!
My wife and I went there the day after the Fourth of July so wasn't too crowded. The food and atmosphere was excellent. It's the best Greek food We have ever had and we have eaten at many Greek restaurants in the Chicago area. We had the sardines, prassopita, wood grilled octopus, pork sausage and duck gyro. All had great presentation and outstanding freshness and favors.
Solid food. Great blend of interesting items and creative takes on Greek classics.
The apps were excellent, especially the grilled octopus. We were there on a Tuesday night, so it was a little slow.
Took a friend to dinner to celebrate her birthday and enjoyed the whole experience. Our food was excellent and the service was outstanding. If you like Greek food, Taxim is the place!
Never a complaint from this place! The food is great (everything on the menu), the ambience is incredible, and the people are awesome. Nothing more to say than just go check it out!
Loved the place and server, Lana was so sweet and helpful. We will be back
Food was terrific. The owner, who was also our server, was great about spending time with us and making recommendations. We loved everything he recommended. We went with all small plates and were glad we did -- we got to sample more of the food that way. We'll be back to try the rest of them. We wish the noise level was less "energetic", our only quibble.
Fantastic food in an up-and-coming neighborhood. Lamb shank was one of the best ever as were octopus and eggplant starters. I'm not a fan of Greek wine, but our waitress helped us choose a fine one. Definitely will return when again in the area.
Don't mistake this for the typical restaurant you'd find in Greektown. First, it's not in Greektown. It's on a hip section of Milwaukee Ave in Bucktown. Second, the interior is pretty and tasteful, no over-the-top huge murals, and third, delicious food -- from the east coast of Greece where there's a bigger Mideast emphasis than the big plate, meat and lamb specials of traditional Greek restaurants. Delicate appetizers, interesting entrees, and delightfully light desserts makes this a special outing with a significant other.
Executive Chef Schneider is an Iron Chef on Food Network. I was thrilled to see him bring out our entrees. He also spent some time talking to us. His personal touch made all the difference to our dinner. The food was awesome, too. Taxim has some special dishes including desserts that are not on regular menu. Please ask for those as they are delicious.
We thought we were satisfied with dining in Greektown - now, thanks to Taxim, not so much. We celebrated or 32nd Anniversary here on Saturday. The service from James was outstanding. His suggestions were right on, and we left with a very memorable meal on our minds. The notables were the beet salad,and the lamb shank, and the high point was the grilled octopus - unbelievable how something so simple can be so flavorful. The Greek custard dessert was a perfect end to the meal. Highly recommend a visit here...I know we will be back.
The food is amazing and bizarrely good for you too. We love Taxim.
Forget Greek Town. We are never going back. The chef takes pride in everything he sends out and all is homemade. Small plates so you can try and share many different things. The yogurt dessert was delicious!
The food was amazing, service and hostess pairing left a lot to be desired. In fact, fairly rude people. The hostess seated us in the entryway, when we asked for another table, we were told we were at the 'best seat in the house' and that we didn't want to sit in the back because it was so loud. We are not dumb... finally, after some nasty glares from the hostesses and telling our waiter we were only going to stay for one drink, a table magically opened up. If it were not for the food and a birthday, we would have been gone after 10 minutes.
Taxim was featured on a recent episode of "Check Please" to great reviews. It did not disappoint. My group of four thought it was the finest meal they had experienced in quite some time. Outstanding array of flavors throughout. Wonderful Greek wines to go with as well. Well worth the trip to Wicker Park.
Another great dinner at Taxim! Last night I ordered the fava manti,; I've always wanted to try it because I love, love, love the manti we had in Turkey. (The fava manti are not on the regular menu; you need to ask your server.) They were good but fava beans are a flavor that some people may not like. They are served with 2 sauces: a tomato/oregano and goat cheese. My spouse had the smoked pork belly with grilled onions and cherries as a starter and the roasted chicken as a main. The roast chicken is our favorite dish at Taxim. We paired these dishes with a nice young xinomavro. Can't wait for our next visit!
It was a little too noisy - from the music being so loud - but otherwise we loved this place. The food was great and the ambience was outstanding.
Dinner was terrific from the minute we entered. Moody lighting and spare, well-spaced tables were a welcome site. Noise level was an energetic murmur. What a perfect spot to dine, romantically or with a group....because everyone can hear! TAKSIM relies on their food to create the excitement and they are spot on. Delicious pairings make every plate an adventure. Some is heavily garlic-ed so beware! (Arugula salad) Dont miss the beet salad if thats your thing.....you wont want to share after bite #1! Discoveries abound, so return visits promise to be enticing.
The food was really yummy. I liked the décor. The waitress was helpful and nice but the service was slow. That was the only down side.
Food was amazing, however, be prepared for a very noisy atmosphere. ( we were there on a Friday night!)
We loved the atmosphere at Taxim and the food was amazing. They offer Greek dishes not found on the average Greektown menu. They also have an extensive wine list featuring Greek wine which seems poised on the brink of discovery. The music is also strictly Greek which can get a little tiresome. It starts to sound like every wedding ever attended.
Greek food in the freshest preparations. Great vegetable dishes, lovely lemon chicken, superb greek yogurt dessert. Nice Greek wine list. Have been here several times and always love my meal.
I thought that the service and food at Taxim was awesome. Patrick, our server, helped us pick out just the right amount of small plates for the two of us and had some really great suggestions for dishes that we loved (especially the octopus). We weren't familiar with Greek wines so he picked one for us based on what we typically drink, and we loved it. We will definitely be back again soon!
We chose this because it was close to Violet Hour, where we had a drink first. Kind of mixed reviews on Yelp. We went on a Thurs. art 7:15, not very crowded. For the 3 of us ordered 2 apps and lamb chop entree with a great bottle of red wine that was not on the list. Everything was really good!
Our party can't say enough good things about the delicious food and excellent service. Yum!!
A fine Greek restaurant in Wicker Park. The 4 of us ordered lots of small plates- tasty and unusual dishes. With ample wine, we never got around to aa main course, but it was a fun evening.
We went on a Monday night and were surprised to find that there was plenty of space, as there were only a few other diners. They let us stay as long as we liked. Since we were entertaining out of town guests, this was a special treat for us. There was plenty of on-the-street parking, too. All the food was freshly cooked. The octopus appetizer is delicious. I had the duck entrée, which was super. The desserts are also delicious. Our waitress was very helpful in describing each dish and making recommendations. We are definitely going back.
The food was wonderful and our server Lana was great!
Well done full flavored menu of small and large Greek and Mediterranean dishes. Vegetarian, vegan, gluten-free, and pescetarian diets easily accommodated. Beautiful clean understated ambience with very good, attentive service. Oak wood grilled proteins, fresh fish, pork, lamb, vegetable, and dairy all found on the menu. In house made pastries, bread, sausage, yogurt and more. Most of the menu is unavailable elsewhere. Bring your appetite, sense of adventure, and be prepared to pay commensurate with the quality of food and presentation, as well as service. Decidedly in the special occasion category price point. Miranda provided excellent menu guidance, displayed patience, and gave attentive, unobtrusive service with a smile.
We had the wood grilled octopus and it was fantastic--probably the most tender octopus I've eaten. Don't miss the beets. While hard to describe, the flavorings are unmatched. The noise level is a bit high for intimate conversations.
Second time there - same waitress and she's fantastic. Helped us navigate greek wine list and had a delicious red wine (I always thought Greek wine wasn't good - silly me!). Food is amazing - grilled octopus is amazing as is the pork belly - be sure to try those.
The food was fresh with well- balanced flavors. Our party ordered a wide array of dishes (both small plates and entrees) and there wasn't a dud amongst the group. The service was ok. It was difficult to get the attention of our server to order more wine and drinks. In addition, our server put the wrong entrée order in for one of our guests. She did her best to recover by providing another dish for her to eat, however it is ALWAYS awkward when everyone has their meal and we are waiting for the last one. We finished our food before her dish was delivered. I would be willing to try again as the quality of the dishes we very good.
We joined another couple for dinner and really liked the comfortable atmosphere with exotic touches. Two of us had lamb chops which were outstanding. We also liked the octopus starter. The service was attentive and the whole establishment had the hum of a well run hot spot.


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This function is provided to help answer general questions about coordinate systems, such as typically arise when coordinate information is imported into a program as part of an initially unknown dataset. For example:
To perform a search, you supply a "target" Frame (or FrameSet) which represents the set of coordinate systems to be searched. If a basic Frame is given as the target, this set of coordinate systems consists of the one described by this Frame, plus all other "virtual" coordinate systems which can potentially be reached from it by applying built-in conversions (for example, any of the celestial coordinate conversions known to the AST library would constitute a "built-in" conversion). If a FrameSet is given as the target, the set of coordinate systems to be searched consists of the union of those represented by all the individual Frames within it.
To select from this large set of possible coordinate systems, you supply a "template" Frame which is an instance of the type of Frame you are looking for. Effectively, you then ask the function to "find a coordinate system that looks like this".
You can make your request more or less specific by setting attribute values for the template Frame. If a particular attribute is set in the template, then the function will only find coordinate systems which have exactly the same value for that attribute. If you leave a template attribute un-set, however, then the function has discretion about the value the attribute should have in any coordinate system it finds. The attribute will then take its value from one of the actual (rather than virtual) coordinate systems in the target. If the target is a FrameSet, its Current attribute will be modified to indicate which of its Frames was used for this purpose.
The result of this process is a coordinate system represented by a hybrid Frame which acquires some attributes from the template (but only if they were set) and the remainder from the target. This represents the "best compromise" between what you asked for and what was available. A Mapping is then generated which converts from the target coordinate system to this hybrid one, and the returned FrameSet encapsulates all of this information.
Note that if a FrameSet is supplied (and a suitable coordinate system is found), then its Current attribute will be modified to indicate which Frame was used to obtain attribute values which were not specified by the template. This Frame will, in some sense, represent the "closest" non-virtual coordinate system to the one you requested.
The function will first try to find a suitable coordinate system whose Domain attribute equals the first domain in this list. If this fails, the second domain in the list will be used, and so on, until a result is obtained. A blank domain (e.g. two consecutive commas) indicates that any coordinate system is acceptable (subject to the template) regardless of its domain.
This list is case-insensitive and all white space is ignored. If you do not wish to restrict the domain in this way, you should supply an empty string.
If a FrameSet is returned, it will contain two Frames. Frame number 1 (its base Frame) represents the target coordinate system and will be the same as the (base Frame of the) target. Frame number 2 (its current Frame) will be a Frame representing the coordinate system which the function found. The Mapping which inter-relates these two Frames will describe how to convert between their respective coordinate systems.
Note that a FrameSet may be used both as a Mapping and as a Frame. If the result is used as a Mapping (e.g. with astTran2), then it provides a means of converting coordinates from the target coordinate system into the new coordinate system that was found (and vice versa if its inverse transformation is selected). If it is used as a Frame, its attributes will describe the new coordinate system.
If no celestial coordinate system can be found, a value of AST__NULL will be returned without error.
This is acomplished by setting the MaxAxes attribute of the template SkyFrame to a large number (larger than or equal to the number of axes in the target CmpFrame). This allows the SkyFrame to be used as a match for Frames containing from 2 to 100 axes.
Only if no 2-dimensional coordinate systems can be reached by applying built-in conversions to any of the Frames in the target will a value of AST__NULL be returned.
If we had wanted a Frame representing the actual (1, 2 or 3-dimensional) coordinate system found, we could set the PreserveAxes attribute to a non-zero value in the template.
AST A Library for Handling World Coordinate Systems in Astronomy


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- Popular Categories
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- Healthy/Special
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Slow cook breakfast & brunch recipes with 300 or fewer calories costing less than $1.5 per serving
All recipes » Breakfast & brunch » Slow cook » 300 or fewer calories
Crock Pot Chunky ApplesauceA great way to "use up" apples. I do even if they're starting to wrinkle and wink at me. I use up any variety of apple on hand, but of course… |
Salad Foodie
Jan 2012 Professional |
2 votes
164 views
Apple Butter |
Brittany Hoverman
Sep 2012 Intermediate |
1 vote
57 views
Overnight Crockpot Oatmeal with Apples and RaisinsI made this for our Saturday morning coffe group. They enjoyed it very much. I omitted the apples and raisins… |
valerie bruno
Jun 2011 Advanced |
1 vote
128 views
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I have been going to abano for the last 4 years and each year we stayed at a different 4 star hotel. This hotel has the nices staff I have ever seen: there are all there to help you. However, it fails on many other things. First, it is far from the centre of Abano and the route is not... More
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12 Dec, 14:42
Prop Cian Healy is expected to miss the start of the 2014 RBS 6 Nations after undergoing surgery on his injured ankle on Wednesday.
A travel package for the game against Wales is already on sale to members with limited space left.
All active (in date) Supporters Club members will receive a code by email on Wednesday, January 16 which will allow them to participate in the sale. Tickets are not guaranteed and demand is expected to be very high.
Members may purchase a maximum of two tickets only.
Members should log in to ensure that their membership is up to date and that their contact email is correct. All 'out of date' memberships will be prompted to renew as soon as they log in.
This marks the eighth season of the Supporters Club and continues the track record of offering tickets to members for every Ireland home game since the club started.
Speaking ahead of next week's sale, Supporters Club Manager Barry Cunningham said: "We are delighted to offer our members another opportunity to buy tickets to see Ireland play.
"Our members travel from all over Ireland and the world to the Aviva Stadium and across the six nations to support the team.
"Demand will be high and we expect tickets to sell out fast. Not every member will get a ticket but when you take in the ticket sales for November, our matchday events and our regular travel package to Wales we are offering great value for the membership fee."
Related Links -
RBS 6 Nations Table | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||


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Animal Diaries Archive
2006 - january february march april may june july august september october november december
Progress with the camels
28 July 2006
Hey everyone, it's Michele here. Several months have passed since I started working with the Exotics Department. Time has flown, and I am very excited to be able to tell you all that I have been busy doing lots of training with our amazing Dromedary Camels. There is a lot preparation and training involved in being allowed to walk these girls out on their daily explorations of the Zoo. They weigh in at around 600kg, and wouldn't hesitate to take advantage of that situation. Therefore, building a strong bond and gaining their respect is a very important part of my training with the camels.
The first step was bonding and just getting the girls used to having me around. Then I started haltering and tying them up in their yard. At first I was only allowed to walk our quieter, gentler girl Teela around her yard, and then this progressed to being allowed to walk her throughout the Zoo grounds. I now even have the pleasure of walking Teela out to the front of the Zoo to meet and greet the patrons as they enter. She absolutely adores all the attention and pats that she gets from everyone who's willing to come over and say hi.
Now onto Dajarra, our beautiful but cheeky girl. I am delighted to be able to say we get along just great. I am now able to walk her on her daily walks also. DJ, as we call her, has a reputation for being a bit of a rebel and giving her keepers a hard time.
Our morning ritual at the camel yard includes a big sloppy kiss from Teela, and even DJ has recently started giving me a morning kiss, just to make my day! Then we do a bit of training, for me as well as the camels. The more I work with these amazing girls the more I am in awe of them. They truly are one of the most unique and amazing animals I have ever had the pleasure of working with.Two weeks ago I gave my very first ever camel talk over the microphone. I was shaking like a leaf for my first one, and terrified of forgetting my words. Luckily, the more talks I give the easier they seem to get. The next big step in my training is learning to 'hoosh' the camels. Hooshing is the term we use for getting them to kneel down. Wish me luck!
Until next time,


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TreeHouse wrote:
If I am getting something to enjoy, being interrupted every couple of minutes is going to piss me off. For me, music is more important than TV or movies, as it is my relaxation item of choice. As such, were I to try and get comfy in *my* particular office with a nice pair of IEM's or headphones of any sort, it'd be an exercise in frustration. I assumed, apparently incorrectly, that everyone has a standard corporate job type layout and would be subject to the calls, interruptions, and various things that would supersede an enjoyable listening environment.
There's this weird implication in your post that if you have good headphones, that means you want to curl up in a comfy chair and read a book and just ignore the outside world for hours... I can assure you that I am capable of dealing with interruptions and still appreciate having good headphones.
I don't even know what you're suggesting as an alternative. Are you saying it would be better to have crappy headphones? So you don't mind interruptions? Why would you even listen to music at all then?
Seems like the enjoyment one can get out of a good pair of headphones is a subjective topic!


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Jan 28, 2009 07:05 PM | 12
The nation's roads, bridges, levees, schools, water supply and other infrastructure are in such bad shape that it would take $2.2 trillion over five years to bring them up to speed. But even that huge chunk of change would only raise their grade from a "D" average to a "B," according to the latest "Report Card for America's Infrastructure" released today by the American Society of Civil Engineers (ASCE).
"We've been operating on a patch-and-pray system," says ASCE President D. Wayne Klotz. That is, patch something and pray that it holds up—instead of providing regular improvements for aging facilities.
Like a car, he notes, if you keep skipping oil changes and ignoring the funny clanking noise, it's going to be a lot more expensive to fix the major problems happen down the proverbial road. In fact, the current estimate of $2.2 trillion is 70 percent more than the $1.8 trillion the ASCE estimated it would cost to bring the U.S. infrastructure up to par four years ago. And the D grade has remained the same.
"It's the kind of report card you would have expected on the eve of the collapse of the Roman Empire," says Stephen Flynn, a senior fellow at the Council on Foreign Relations, a nonpartisan think tank in New York. "It's not the kind of grade you want to bring home to Mom."
Flynn says a major problem is that we take the infrastructure for granted, which makes it difficult to generate awareness until there's a major event, such as the 2007 fatal bridge collapse in Minneapolis or levee failures during deadly Hurricane Katrina in 2005.
"There's no sex appeal to invest in it, so we don't," he says.
Among those receiving D– grades: roads, levees, drinking water facilities (leaky water pipes lose about seven billion gallons of clean water in the U.S. daily, according to the report) and inland waterways. Solid waste was at the top of the class, earning a C+—the same grade it received on the last report card—because about a third of the millions of tons of garbage generated in the U.S. annually is recycled or otherwise repurposed.
Klotz says the report card, issued every four years since 1998, was released two months earlier than usual this year in the hope that it might encourage lawmakers to fork over more federal funds (in the pending $819 billion stimulus package) to overhaul the near-failing system.
Following are the ASCE infrastructure grades, which were based on an analysis of government records by a panel of engineers.
Aviation D
Bridges C
Dams D
Drinking Water D–
Energy D+
Hazardous Waste D
Inland Waterways D-
Levees D–
Public Parks & Recreation C–
Rail C–
Roads D–
School D
Solid Waste C+
Transit D
Wastewater D–
Overall: D
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When you consider our current economic state of affairs and the Obama administration's intended focus on infrastructure, it seems like a chocolate and peanut butter combination to me.
Reply | Report Abuse | Link to thisFor many years the US has played russian roulett with infrastructure. Another way of putting it is putting off what should have been done toady for tommorow. Well tommorow is here . We can spend billions building up countries like Iraq after we bombed them . We spent trillions on miltary budgets that are of questionable priority. We spent trillions on many projects that only benifits a few .
I like what Obama is doing but will it work ?
The Department of Homeland Security Risk Infrastructure Protection grants reward their management when they keep infrastructure risk protected by ignoring problems that they will go away instead of doing what is "written" legal laws to compensate management not those WTC federal responders under the public safety officer's death compensation with a 3 yr limitation as no responses, no documentation, no questions answered for the time is on their side instead of time being on the side of a human being's life. Why would infrastructure have to be a protected risk if there is nothing to hide aka protect privacy or reward for keeping a secret? The infrastructure is more important to keep it within a structure but remember what goes around eventually comes back around so why not just do what should have been done from the beginning it is harder to remember lies than it is to remember the truth.
Reply | Report Abuse | Link to thisI am sure there would be a ton of people who would liken infrastructure renovation programs as "pork". Go figure.
Reply | Report Abuse | Link to thisOur goverment needs to quit trying to be all things to all our people. Instead of 150 billion for education that money should have gone to infrastructure. The 700 billion bank bailout should be only for military,infrastructure and goverment hired doctors. The goverment needs to deal with original intent. Pay for standing armed forces,roads and infrastructure and medical care for all it's people. After that if there is a tax surplus fund some future investment only. All educational,welfare,and political pork needs to stop now.
Reply | Report Abuse | Link to thisIt's funny how the infrastructure in many other countries like China, Holland, Dubai, Germany etc. last longer and is in much better condition than ours. Even worse, the Egyptian Pyramids!!! but yet we are supposedly the richest country in the world. PATHETIC....very disappointing. Will someone give me a hammer please??
Reply | Report Abuse | Link to thisOh and I agree with Iahmad (-_-)
Reply | Report Abuse | Link to thisPerhaps it should be remembered the apalling state of national infrastructure in Britain before the second world war. The solution adopted was to nationalise them all. The effect was dramatic : all infrastructure became efficient and well-maintained. Since privatisation, British Industry has once again been suffering from neglect. Just look at the poor state of maintenance of the railway system! We really should bury free market policy for good!
Reply | Report Abuse | Link to thisI will change the world
Reply | Report Abuse | Link to thisIf someone had a plan to save the levees of the U.S. who would he or she present them to?
Reply | Report Abuse | Link to thisI'm just an ignorant teenager but this infastructure thing seems like a good reason to have to government step in and have out of work people work on it. I'm not into politics and I don't know why the federal government stopped supporting the states with money to fix those things but if they stepped in it would create jobs and all that happy stuff. We would be able to compete globally because traffic jams would occur less often and we would be able to ship products around. For all I know this is already whats been talked about but it does make since.
Reply | Report Abuse | Link to thisI'm just an ignorant teenager but this infastructure thing seems like a good reason to have to government step in and have out of work people work on it. I'm not into politics and I don't know why the federal government stopped supporting the states with money to fix those things but if they stepped in it would create jobs and all that happy stuff. We would be able to compete globally because traffic jams would occur less often and we would be able to ship products around. For all I know this is already whats been talked about but it does make since.
Reply | Report Abuse | Link to this
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Posted: Dec 17, 2012 11:23 AM by Jeanette Trompeter
Hearts couldn't help but be warmed with the holiday spirit in Cayucos this past weekend. The Pacific Dance Center of Morro Bay held it's annual holiday production at the Cayucos Auditorium. And if watching little ballerinas ages 1 through the teenage years perform the Magical Toy Shop can't get your holiday cheer going in full force, not much can.
Instructor Karen Garman had the dancers of all ages take the audience through the magical journey of a toy shop coming to life in the dreams of three little girls. Pacific Dance Center does a holiday production each year with no age requirements of the dancers other than they can walk and want to be on stage. Adorable.
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Citizens of Humanity
Avedon Skinny Leg Cord
Established in 2003, CITIZENS OF HUMANITY has charmed the fashion world with a rigorous commitment to cutting edge denim styling, supreme comfort and fit without compromise. CITIZENS OF HUMANITY designs, markets and produces over one million pairs of jeans annually in their own off site laundries. Each piece of CITIZENS OF HUMANITY is unique and handcrafted to perfection.
- 30.5" Inseam
- 8" Rise
- 98% cotton 2% lycra
- 11" in the knee narrows to 9" at the leg opening
- Slight fading throughout
- This item is not available for international export
- Styled with Modern Vintage Adrien Bootie in Black.
- Modeled in size 27. See fit guide for model's dimensions.
- Revolve Style No. CITI-WP61
- Manufacturer Style No. 1300B-041