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Bread (Encyclopedia of Food & Culture)
BREAD. What is bread? At its simplest it is merely a paste of flour or meal and water cooked over or surrounded by heat. More complex breads are leavened in various ways and contain salt and other ingredients, particularly fat and sugar. Although bread is usually thought of as being made from wheat, it can be made from virtually any grainye, corn (tortillas), barley and oats (bannocks), teff (injera), amaranth, millet, and rice. Only wheat, however, has the gluten that is essential to a risen loaf, so unless these other grains are mixed with wheat, the loaves will be flat. Many, such as oat, barley, and pure rye bread, will be heavy and dense as well.
Plant Biology
The kernel of wheat is the grain used in most breads. Wheat is the single grain that contains enough gluten to allow the development of the protein strands that are the foundation of bread. These strands form layers and pockets that trap the steam from the water and the carbon dioxide released by the yeast during the fermentation process and thus give the bread its rise. Since other grains do not have this capability, they are usually combined with wheat flour to increase the gluten level of the mixture.
Wheat is not actually a seed but rather a true fruit. The wheat grain has three parts. Bran is the outer layer of the wheat kernel and is high in fiber and nutrients. The germ is the "embryo" of the kernel, and when sprouted, it reproduces new wheat plants. The endosperm makes up most of the kernel and is the food reserve for the germ. The endosperm is extracted during the milling process to make common white flour.
Plant Nutrition
Wheat is rich in complex carbohydrates, which are an excellent source of energy for the human body. It also contains many essential B vitamins and the key minerals iron and calcium. After the milling process, in which the bran and germ, which contain most of the vitamins and minerals, are separated from the endosperm, enrichments frequently are added to the flour to restore the grain to its nascent nutritional levels. The two most common enrichments are folic acid, which prevents heart disease and neural deformities, and the other B vitamins, including niacin, thiamin, and riboflavin, which prevent beriberi, pellagra, and nutritional anemia.
Types of Wheat
Many different types and strains of wheat are grown conventionally or organically worldwide. In the United States wheat is classified into four categories. Hard wheat is used for breads and similar baked goods; soft wheat is preferred for cakes and pastries; winter wheat, which includes hard wheat varieties, is planted in the late fall to over-winter in harsh climates and is harvested in the spring; and spring wheat is planted in the spring and is harvested in the late summer or early fall. Wheat is further categorized as red wheat, that is, hard, red winter wheat; or white wheat, that is, soft, white spring wheat. The thousands of varieties of wheat grown in the United States break down into six classes: hard, red winter; hard, red spring; soft, red winter; durum, primarily used in pasta making; hard white; and soft white.
In the late 1990s the artisanal baking world developed an interest in wheat's particular profile. This profile is generally indicated by a farinograph, which displays such important factors as protein (gluten) levels, ash content (a measure of extensibility, related to fiber), and falling number. Each of these elements plays an important role in the overall baking process, and each farinograph number tells the baker what type of results to expect. The baker's knowledge of the specific flour's profile dictates how much water to add, how long to knead the dough, and how long the fermentation time should be.
Identity preserved (IP) wheat has also attracted interest. Traditionally, when the wheat is harvested, it is stored in large silos prior to distribution to the mill. The mélange of different strains of wheat, even within a single category, present in the silo makes it virtually impossible to know how the flour will perform once it is milled. Yet these "blends," as they are called, are the most prevalent grains in the marketplace. Using the IP methodology, only one type of wheat is stored in a particular silo, thus giving the discerning baker more control over the outcome of the final product. While this IP methodology will probably never rule the marketplace due to silo space limitations and lack of general interest, it will continue to gain market share as the artisanal side of the baking industry continues to flourish.
The History of Bread
It is widely believed that the domestication and cultivation of wheat and other grains directly influenced human transition from nomadic people to domesticated, stationary people. In most parts of the world this transition was completed as wheat and subsequently bread became significant dietary staples. However, people continued nomadic ways where cultivation of grains was either not feasible or not desirable.
The earliest breads were more like porridges and flat cakes. Grains were mashed with water or milk and were eaten either raw or cooked, providing nutrition and sustenance. The porridge became thicker and more paste-like, and eventually this paste was cooked either on a hot rock or in an early subterranean oven, creating a more mobile product. Twenty-first-century descendants of those earliest breads include Middle Eastern pita bread, Indian naan, and pizza.
The first leavened breads were invented nearly seven thousand years after flatbreads were introduced into the diet. To put the history of bread on a timeline continuum, it is necessary to start nearly ten thousand years ago. About 8000 B.C.E. the first grinding stone, called a
About 3000 B.C.E., also in Egypt, varieties of wheat that were tougher, that is, more tolerant of weather and environment, were developed. It is widely thought that, owing to the Egyptian skill with brewing beer and the warm climate, wild yeasts attracted to the flour mixtures created the first sourdough. Recognizing the fermentation process, bakers began to experiment and developed the first purposefully leavened breads. By about 2500 B.C.E. the first true sourdoughs were in regular production in the Middle East and Mediterranean regions.
In about 2300 B.C.E. the cultivation of grain began in India along the Indus Valley. Around 1500 B.C.E. horses took over the task of plowing and the first iron plowshares were introduced. In about 1000 B.C.E. yeasted breads became popular in Rome. The circular quern, the basis for milling until the Industrial Revolution and the basis for so-called stone-ground flours in the twenty-first century, was developed by about 500 B.C.E. The water mill was invented in Greece around 450 B.C.E. Consequently culinary historians credit the Greeks with ushering in bread baking as an art form.
In Rome the first bakers guilds were formed as a means of unifying the craftspeople around 150 B.C.E. Well-to-do Romans insisted on the more exclusive and expensive white breads. Darker whole wheat and bran breads were for the masses, an attitude that persisted well into the twentieth century in Europe and North America. By about 100 C.E. Mexican natives made the first stone-ground corn tortillas. By 300 C.E. the Greeks had developed more than seventy different types of bread, showing their penchant for furthering the bread baking craft. Around 600 C.E. the Persians developed a windmill prototype that changed the face of bread production.
In medieval times bread baking became a status symbol in Britain. The upper classes preferred fine, white loaves, while those of poorer status were left with the whole wheat, bran, and coarser breads. By 1066 hair sieves were employed to sift the flour, producing a finer white flour. In 1569 in England, Queen Elizabeth I united the "white and brown" bread bakers to form the Worshipful Company of Bakers. The Great Fire of London in 1666 reportedly was started by a baker. In 1683 the bagel was introduced in Vienna as a thank-you gift to the king of Poland.
Wheat was first planted in the United States as a hobby crop in 1777. During this century the earl of Sandwich gave his name to the sandwich, originally meat between two slices of bread. In 1789 mobs calling for bread helped trigger the French Revolution. In 1834 the roller mill was invented in Switzerland. Rather than crushing the grain as in stone-ground methods, the steel roller mill breaks open the grain, allowing easier separation of the germ, bran, and endosperm. This invention drastically changed milling around the world and increased the consistency of milled flour.
Bread in Modern Times
Leavened bread was generally prepared outside the home, and this led to the development of communal bake houses. Usually situated by rivers or streams, these bake houses presented serious fire hazards due to the construction materials of the buildings and ovens. The proximity to water put them near the mills and close to natural fire suppression. Bake houses were usually owned by land barons and lords. Bakers and bakery owners used the ovens on a communal basis for a fee paid either in money or in kind. The very nature of the bake house allowed bakers to bake more bread, thus increasing their ability to distribute it and keep prices down.
The same innovations of the industrial revolution that made white wheat breads more plentiful also made mass production the norm. By 1825 German bakers created the first cakes of commercial yeast, which expedited the process and consistency of yeast activity and influenced taste and visual appeal as well. In the twentieth century hydrogenated oils, artificial preservatives, emulsifiers, and other chemical additives entered the dough to soften the crumb (texture) and to lengthen the shelf life of mass-produced breads. Factory bread has become standard in most industrialized countries.
By the early twentieth century bread flour was largely replaced by bleached, bromated, and enriched flour. The grain is bleached and sterilized with chemicals to make it white and soft. It is then enriched by adding back the vitamins and minerals destroyed in the processing. Obviously this industrialization of bread methodology and production altered the taste and appearance of bread. Some authorities feel this methodology is largely responsible for the mid-century decline of bread consumption in the United States. In 1910 the per capita consumption of bread products was roughly 210 pounds. By 1971 consumption had been cut nearly in half, to approximately 110 pounds per person. This trend turned around with the rediscovery of artisanal breads and methodologies. The trend back to more wholesome and historical breads began in the United States in the 1980s. Some bakers who wanted to be more mindful of theBuying Bread
By the twenty-first century bread products were sold on three major levels. The first is the traditional neighborhood bakery, still in existence in large urban centers in the twenty-first century. The second is the grocery store, or supermarket. Third is what might be called the bakery café, along with the specialty foods store.
The neighborhood bakery. The neighborhood bakery has its roots in western Europe and is known for its local roots and outreach as well as the freshness of its products. This is particularly true in France, where local boulangeries are numerous. Each one offers local residents their daily bread, fresh, uncommercialized, and unique to that particular bakery.
Local bakeries build their client base from the immediate neighborhood, especially in larger urban centers, where population density and foot traffic allow the independent baker to make a living by directly connecting to his or her customer. Breads are baked fresh daily and are meant to be consumed that day or the following day at the latest. Even though, as a result of the extended fermentation used, many of these breads have a longer shelf life than one or two days, it is the freshness that sells the bread.
Grocery stores. The amount of bread purchased at grocery stores and supermarkets is the largest portion by far primarily because of the convenience of one-stop shopping. These bread products have been developed and baked with a longer shelf life in mind than breads baked in a neighborhood bakery. Frequently made with dough conditioners, emulsifiers, and mold inhibitors, they are meant to withstand plastic bags and to last for several days in the store.
In general the types of breads found in the grocery store are a result of the bread industrial revolution that took place at the beginning of the twentieth century. Consumer desire for white bread with a soft crust along with mechanized developments in the milling and baking industry made it possible not only to mass produce a homogeneous product but also to distribute it over a wide geographic area. While exceptions exist, most of these factory-produced breads have taken a formula detour from similar products produced in neighborhood bakeries. Dough conditioners make it easier for the wholesale bakery's machinery to handle the dough without damaging it and to soften the crumb of the bread. Emulsifiers homogenize the dough (in some cases it is nearly batterlike) so each loaf of bread resembles the ones before and after it. Mold inhibitors are used in the actual formula and are sprayed topically as the bread exits the oven to delay the onset of bread mold.
Bakery departments have also been created in the grocery store itself to reach the customer who wants a fresher product. Breads are baked throughout the day, and in addition to being fresher they generally have a more pronounced flavor. Where the baker gives care and attention, the in-store product can come close to the quality of breads produced by the local neighborhood bakery. However, when the baker is working from a base or mix or even with a par-baked product (a frozen, partially baked bread that is finished off in the store), the overall quality is usually only a slight improvement over the bread on the store's shelves.
Bakery café and specialty foods stores. Bakery cafés and specialty food stores have experienced widespread growth since the early 1980s. Both typically provide a higher-quality product than that found in the grocery store. Whether purchased from a high-quality wholesale bakery or baked in-house from a fresh or par-baked product, baked goods comprised a wide selection.
Bread Preparation: Yeasted Dough
Yeast dough production requires twelve basic steps no matter what type of dough is produced. Dough types are generally classified as lean dough (low in fat and sugar), including French baguettes, rustic breads, Tuscan breads, hard rolls, and pizza; rich dough (with sugar, fats, or eggs added), including brioche, challah, and egg breads; and rolled-in dough (with fat incorporated in many layers using a rolling and a folding procedure), including croissants, Danish pastries, and cinnamon rolls.
The Twelve Steps of Yeast Dough Production
Scaling is the exact measurement of all ingredients (professional bakers and dedicated amateurs measure by weight) and the French term, mise-en-place, applies to having all the ingredients scaled or prepped and ready before starting production.
Mixing and kneading involve the incorporation by hand or by machine of the ingredients in proper sequence to form the bread dough, which is then further kneaded. Kneading or working the dough by hand or by machine further disperses the ingredients and develops the gluten in the dough.
Fermentation, also referred to as the first rise, is the process whereby the gluten (protein) in the dough is allowed to relax while the yeast grows and reproduces. The yeast digests the sugars in the flour and produces alcohol and carbon dioxide (CO2). The carbon dioxide gets trapped in the pockets that result from the kneading process and causes the bread to expand or rise and develop flavor. At this point the dough can be left at room temperature if it is to be baked that day, or it can be retarded; that is, the fermentation period can be extended in a cool environment, usually a specialized refrigerator. Doughs that have been retarded for twelve to twenty-four hours generally have more complex flavors and are easier to fit into the baker's production schedule. There is also a noticeable buildup of natural acidity, which helps extend shelf life.
Punching down or deflating the dough, also called turning, refers to the general deflating of the dough mass by either gently pushing down or folding the dough, not hitting it as implied. The purpose is twofold, to increase the strength and tolerance of the gluten and to de-gas the dough prior to scaling. After punching, the dough is allowed to rest before moving on to the next step.
Scaling is cutting and weighing individual pieces of dough, which will become the actual loaves of bread.
Rounding occurs once the dough has been scaled. Each piece is gently shaped into a round ball before moving on to the next step. This rounding allows uniformity in subsequent steps.
Benching is allowing the dough pieces to rest, usually for fifteen to twenty minutes. The time varies with each type of bread and with the amount of leavening used. Clean, dry towels placed over the dough during this period prevent a dry crust from forming on the dough.
Make-up is forming the individual pieces of dough into their final shapes, free-form loaf, pan loaf, dinner rolls, and so forth.
Proofing, also referred to as the final rise, allows the dough to rise one last time before baking. The yeast is still alive and continues to leaven the dough. Proofing generally takes place in a warm, draft-free environment either at room temperature or in a proof box, where temperature and humidity are controlled. At this point shaped loaves can be retarded for twelve to twenty-four hours and baked at a later time.
Baking is the actual cooking of the bread. When the dough is put in the hot oven, it undergoes oven spring, one last push of the yeast to make the dough rise. The actual temperature and time depend on the oven type (deck, rotary, convection, rack, and so forth) and the use of steam, although yeast breads are generally baked at a high temperature. Technically speaking, this is when the starches gelatinize and sugars caramelize, giving the loaf its final appearance.
Cooling begins when the finished bread is removed from the oven. The bread cools completely before it is packaged or sliced. Cooling racks are usually nothing more than wire shelves that allow air circulation on all four sides of the bread. Even breads baked in or on pans are quickly removed to a cooling rack so the bread bottoms do not become soggy from continued steaming.
Storing prevents the staling or starch retrogradation that begins as soon as the bread is removed from the oven. To preserve their thin, crisp crusts, some breads are best not packaged (lean breads in particular), but modern baking and distribution practices require many bakers to do so. Once a loaf has been put into a bag, the staling process is somewhat slowed down and the crust becomes soft. Wrapping and freezing help maintain quality for a longer period of time. Refrigeration, on the other hand, speeds up staling.
Methods of Preparation
While the twelve steps of baking are virtually constant for almost any bread form, three predominant production variations exist. Each is a means of manipulating the key ingredients to produce a predictable loaf of bread. Production timing is also influenced. The key difference is fermentation, the natural process that occurs after the ingredients have been mixed and the dough has been kneaded. The length of fermentation time has a significant effect on the overall flavor profile, on the end product, on the baker's production life.
Straight dough method. The straight dough method is perhaps most familiar to all bakers, professional and amateur alike. It incorporates the twelve steps in a direct fashion as dictated by the ambient temperature of the bakeshop, proceeding through the steps with no break. The total time of the cycle would be about four hours from start to finish. Because of the relative shortness of the baking cycle, a higher proportion of yeast is used than in other methods so that fermentation can run its full course. The result is a bread with a stronger yeast flavor than other breads.
Sponge method. The sponge method follows the same twelve production steps with a few exceptions. Initially a percentage of the total flour, water, and yeast are mixed to form a sponge or pre-ferment. The sponge method enhances the flavor profile of the final product. Since less yeast is used, a longer, cooler fermentation can be applied, ranging anywhere from three to twenty-four hours. During this time the lactic acid bacteria in the water-flour mixture have full time to develop. The resulting buildup of organic acids and alcohols contributes to a more developed flavor profile. When the sponge is ripe, it is incorporated into the remaining flour, water, salt, and other ingredients. The twelve steps are followed from this point on.
Typical pre-ferment types. Poolish, one of the first preferments made with commercial yeast, originated in Poland and is widely used by French bakers. Made with a higher percentage of water as opposed to flour than other pre-ferments, poolish has a batterlike texture. Biga, a pre-ferment of Italian origin, is more doughlike than a poolish and is commonly made with equal parts (by weight) of flour and water. Old dough is a piece of dough from an earlier batch of bread that is allowed to ferment and then is incorporated back into a fresh batch of dough. Called pâte fermentée (fermented dough) by the French, it can be fermented for up to six or eight hours at room temperature or longer under refrigeration.
Sourdough uses wild yeast to build a culture. Wild yeast, the flora, is present in the air and on the skins of fruits and vegetables. The baker basically harvests those wild yeast organisms and creates a culture that will leaven bread dough.
First, a culture is created using water and flour. This mixture is left covered with cheesecloth or another porous material at room temperature until it begins to ripen. At this point, the wild yeasts, having found the food (primarily natural sugars) in the flour, begin to feed and reproduce. A slightly acid smell and bubbling indicate that the culture is alive. The culture is continually fed to increase its volume and leavening strength until there is enough starter (levain) to leaven a batch of dough with enough left over to perpetuate the culture. Under the right conditions, cultures can be kept vital and alive for many years. The sourdough method is a time-intensive method, since no commercial yeast is used to speed up production. The benefits are many, however. Due to the lower yeast levels, the slower activity produces a stronger flavor profile and more noticeable sour aroma, an increased level of organic lactic acids, and a greater array of naturally occurring bacteria. It is primarily due to the abundance of naturally occurring acids, alcohols, and bacteria that breads baked with the sourdough method become stale more slowly, have a better shelf life for the vendor and the consumer, and have less molding.
Traditions: A Historical Perspective
Bread and traditions pertaining to it are deeply ingrained in lore and language worldwide. From its beginnings bread has held a special, even sacred sway on humankind. As bread is the staff of life, it is truly all-pervasive.
Challah is the Jewish bread served on the Sabbath and on holidays in which the twelve tribes of Israel are represented by twelve braids on each loaf. For Rosh Hashanah, the Jewish New Year, the challah is wound in a ring to symbolize the continuity of life. Some loaves have a ladder on top, representing the ascent of God on high.
According to legend, a baker alerted the forces of Vienna to the approach of the Turks in the siege of 1683. The bakers commemorated the Viennese victory with a crescent-shaped roll, precursor to the croissant, as the symbol of the Turks was a crescent.
In France a law prevented bakers from increasing the price of bread beyond a point justified by the price of the raw materials. Tuscan bakers, during the time of papal dominance, were subjected to an extremely high salt tax. As a result Tuscan bakers decided to abolish salt in their breads. Tuscan tastes adapted to this custom, and a traveler will note, for example, that Tuscan prosciutto is considerably saltier than its regional counterparts.
Several cultures celebrate the Epiphany (6 January) with a ring cake with a tiny doll representing the Christ child baked in it. Whoever gets the piece with the doll is crowned king or queen for the day and is obliged to reciprocate by giving a party on Candelmas (2 February).
Bread in the Lexicon
Bread has been a part of language for many thousands of years. Because of the importance of bread worldwide, it should come as no surprise that bread talk has permeated the everyday vocabulary. In 1933 nearly 80 percent of the bread sold in the United States was sliced. The expression "the best thing since sliced bread" was coined from this market predominance. The term "break bread," meaning to dine together, highlights the reverence given to bread and its importance at mealtime.
The expression "bread upon the water" describes resources risked without expectation of return. Bread was a form of currency in ancient Egypt, and the term "bread" is colloquially used as a term for money. "Breadwinner" designates the person who earns the better part of the household income.
Bread has long been called the staff of life. This metaphor of the wheat stalk expresses the importance of wheat, grains, and in turn bread. The term baker's dozen refers to a count of thirteen, rather than to twelve, a traditional dozen. Dating back to the Middle Ages, some bakers cheated with undersize and occasionally adulterated loaves. An extra loaf or item was thrown in to reduce suspicion.
Bread and Human Biology
Bread is a great source of energy because it is rich in complex carbohydrates. The human body slowly turns these carbohydrates into sugars, which the body utilizes for energy. Breads and grain products occupy the first and largest rung of the widely accepted Food Pyramid. The Food and Drug Administration (FDA) has indicated that all adults should eat six to eleven servings of carbohydrates daily (depending on age and gender), and bread can make up a large segment of this daily intake. As approved by the FDA and the U.S. Department of Agriculture (USDA), breads rich in whole grains can advertise that they help fight heart disease and cancer. Breads (and grain-based foods in general) that contain 51 percent or more whole grain ingredients by weight can use the following health claim on labels: "Diets rich in whole grains and other plant foods low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and certain cancers." Whole grain breads are also a great source of fiber and roughage, which aid the body's digestive and waste elimination systems.
Grain products are enriched with iron, folic acid, and other B vitamins, including niacin, thiamin, and riboflavin. Over the years enrichment has helped eliminate nutrition-related diseases, such as beriberi, pellagra, and severe nutritional anemia. Research has shown that folic acid helps prevent heart disease. Women of childbearing age also need folic acid. The daily minimum requirement of four hundred micrograms is essential in preventing birth defects of the spinal cord and brain.
See also Bagel; Beriberi; Bread, Symbolism of; Judaism; Metaphor, Food as; Niacin Deficiency (Pellagra); Pizza; Symbol, Food as; Wheat.
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Wheat Foods Council. Available at www.smartbread.com and www.wheatfoods.com.
Peter S. Franklin
Bread (Contemporary Musicians)
Rock group
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Bread.For a nation disheartened by the Vietnam War, discouraged by the Watergate scandal, and dismayed by the mounting energy crisis during the 1970s, the sounds of "soft rock" provided a measure of melodic comfort for Americans. During that era, such balladoriented acts as the Carpenters and America climbed the charts. Joining them was a Los Angeles-based former studio band, Bread, a group formed in 1969 by a trio of session players: David Gates, James Griffin, and Robb Royer. The three, according to the Encyclopedia of Rock, had fronted a previous band, Pleasure Faire; all three, the book noted, "were multi-instrumentalists and prolific songwriters." Gates would become the group's most famous member.
A native of Tulsa, Oklahoma, Gates grew up in a musical household; his father was a band director and his mother a piano teacher. The young musician, who played piano, guitar, and bass, was already working in nightclubs and at dances before he graduated from college. "My grades were slowly slipping," he related in an autobiographical article on the Super Seventies Rocksite. "At the end of my junior year I told my father I'd like to go to California to give [music] a try. I said, 'Let me go out for the summer, just to see what happens.'" What happened was that Gates found the Crossbow, a nightclub in the San Fernando Valley. Up-and-coming 1960s musiciansncluding Glen Campbell, Leon Russell (whose sister Gates dated) and Jerry Coleet there to jam and compare notes. Gates joined in their sessions and was offered professional work.
Gates began to make his mark in pop composition, breaking into Billboard's top ten with his 1963 song "Popsicles and Icicles," sung by the Murmaides. Later, his string arrangement was used for "Buy for Me the Rain" by the Nitty Gritty Dirt Band. By the time Gates joined Pleasure Faire with Griffin and Royer, the latter two had collaborated (under pseudonyms) on the lyrics for the single "For All We Know," the Academy Awardwinning theme to the 1969 movie Lovers and Other Strangers and a hit single for the Carpenters. Pleasure Faire was not destined for success, but Gates, Griffin, and Royer stayed together, writing ballads under the group's new name, Bread. That moniker, Gates told Australian television interviewer Kerry Ann, came from a simple source: "Bread came off a bread delivery truck at the moment we were trying to pick a name." He then quipped, "I'm glad it wasn't a rubbish or garbage truck."
Bread released an "unsuccessful but critically acclaimed first album for Elektra," according to Encyclopedia of Rock; but by 1970 the group had begun charting singles. A Gates song, "Make It with You" became one of the top singles of that summer, hitting number one on the Billboard chart in August. Such singles as "It Don't Matter to Me," "Everything I Own," "Let Your Love Go," "Aubrey," "Diary," and "If" followed, the latter of which has become a pop standard. ("It's been played at so many weddings and so many people have recorded it," remarked Gates in the Kerry Ann interview.) In 1971 Royer was replaced by Larry Knechtel, a longtime session musician whose credits included "Mr. Tambourine Man," "Classical Gas," and "Bridge over Troubled Water." Knechtel, who contributed piano, organ, guitar, and harmonica work, helped Bread chart "Baby I'm-a Want You" during 1971. The single became the title track of a 1972 album, the fourth such Bread collection to earn gold record certification.
Drummer Mike Botts joined the group in 1970, replacing studio musician Jim Gordon. Botts, revealed Irwin Stambler in Encyclopedia of Pop, Rock & Soul, was a percussion prodigy who at age 12 "lied about his age to the musicians' union so he could play professionally." On his official website, Botts recalled his years with Bread. At its peak, the band "became the allconsuming part of our professional lives," he wrote. "We were either in the studio or on the road from 1970 to May of 1973. That's when the group decided to take a hiatus from all the pressure and pursue some individual projects and goals."
By this time the tide was turning in musicoft rock soon gave way to disco and punk's decidedly harder edge. Still, there was work for Gates and company. A "best of" collection went gold in 1973, with a follow-up album in 1974. In 1976 the band reunited for an album that went gold on the strength of one high-charting single, "Lost Without Your Love." As Botts noted on his website: "The band continued to tour through 1978 but unfortunately some irreconcilable differences within the group eventually involved all of us in litigation and caused the group to disband once again."
Since then the band members have performed individually, most notably Gates, who wrote and recorded "Goodbye Girl," the title song of the Academy Awardwinning comedy of 1978. In 1994 he released a CD entitled Love Is Always Seventeen. But Bread wasn't through as a group. The tide turned again in the mid-1990s, when, as Botts recalled, he was phoned by Gates's representative, who proposed a new tour to mark the group's twenty-fifth anniversary. Bread's travels took the group on a successful two-year tour (1996-98) through Africa, Asia, Australia/New Zealand, the United States, and the United Kingdom. A 1996 CD, Essentials, was available only outside the United States as of 2002.
Some critics see Bread as a band most notable for songs that turn up at wedding receptions ("weenie music," wrote humorist Dave Barry, as quoted by Knight-Ridder reporter Ben Wener in a Lubbock Avalanche-Journal article). Indeed, Entertainment Weekly columnist Ty Burr acknowledged that image when in 2001 he confessed his fondness for the group, even while rating such pleasure high on the "guilt-o-meter." The band, he wrote, was "never cool. Bread never will be cool." Still, "it's clear that when Gates poured on the syrup, glory was attained. Sentimental? Oh yeah. But the kind of sentimentality that asks no quarter and offers no apologies." To Gates, the music is "timeless," as he told Wener. "If you listen to disco, if you listen to Donovan, those things are locked into the time they're from. Our songs aren't dated like that. They're like jazz standards."
Selected discography
Bread, Elektra, 1969.
On the Waters, Elektra, 1970.
Manna, Elektra, 1971.
Baby I'm-a Want You, Elektra, 1972.
Guitar Man, Elektra, 1972.
Best of Bread, Elektra, 1973.
Best of Bread, Volume Two, Elektra, 1974.
Lost Without Your Love, Elektra, 1977.
Anthology of Bread, Elektra, 1985.
Essentials, Elektra, 1996.
Mack, Lorrie, editor, Encyclopedia of Rock, Schirmer Books, 1988.
Stambler, Irwin, Encyclopedia of Pop, Rock & Soul, St. Martins Press, 1989.
Entertainment Weekly, January 1, 2001.
Lubbock Avalanche-Journal (Texas), August 2, 1997.
"David Gates," Las Vegas Online Entertainment Guide, http://www.lvol.com (September 26, 2002).
"David Gatesustralian Interview: September 27, 1996," http://www.mid-tn.com (September 26, 2002).
"David Gatesn His Own Words," http://www.superseventies.com/ (September 26 2002).
"Profile," Mike Botts Official Website, http://www.mikebotts.com/ (September 25, 2002).
usan Salter
Source: Encyclopedia of Food & Culture, ©2003 Gale Cengage. All Rights Reserved. Full copyright.
Source: Contemporary Musicians, ©2006 Gale Cengage. All Rights Reserved. Full copyright.


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40 Percent Plus Current Specials 40 Percent Plus Hi-Tec 40 Percent Plus Jackets 40 Percent Plus Jackets Hi-Tec Jackets Mens Jackets Vests Jackets
(based on 4 reviews)
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Good Product
By guitarsb
from Hemet, CA
About Me Casual/ Recreational
Comments about Hi-Tec Moraine Down Vest for Men:
timely delivery
Comment on this review
bought 3 of these for the males in my li
By ALi
from Barto, PA
About Me Environmentalist
Bought 3 of these for the men in my family and all love it--light weight, great color, warm without too much bulk
hi-Tec Moraine down vest
By Mad Max
from Texas
Got this for colder days and camping, when I wanted the extra core warmth but without restricting my arms. Bottom of jacket cold air drawstrings located at lower inside of jacket sides. Nice external and internal pockets. Warm and breaks the wind, but without a lot of bulk or weight.
Great Value for the Listed Sale Price
By Goat Doc
from OKC, OK
About Me Military/Law Enforcement
See all my reviews
Really great value for the sale price. The sizing is accurate and the fit is good. The vest is well constructed, is quite light, and packs down to about the size of a large fist. The internal pockets are well sized for maps and the exterior pockets are well placed. The zipper is smooth and the adjustable waist is a nice-to-have feature. At the sale price, I feel that this is one of the best value purchases I have made in a long time!I found the vest to be adequately warm down to the upper-30's and I didn't feel any wind penetration at 15 mph. Coupled with a light fleece jacket, I stayed acceptably warm down to 25 degrees. If you are cold-natured, you might need something a little more insulated at those temperature ranges (650 fill or better).
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subset: commoncrawl


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As our flight into Launceston arrived at dinner time, it was fantastic to be able to drive 10 minutes to our destination and be warmly welcomed by Leslie and Rein. We stayed one night before embarking on our week in the north but it was an excellent first night. The Accountant's Room and ensuite were on the small side but... More
- Official Description (provided by the hotel):
- Fondly known as the bank and with the architectural grandeur of a 1800s facet, Longford Boutique Accommodation is ideally located as a base to explore Northern Tasmania's food and wine routes, Cataract Gorge, Launceston, Mole Creek Caves, lake fishing, Cradle Mountain, and the World Heritage listed Woollmers and Brickenden Estates and National Rose Garden. Nestled in the village with a relaxing English style garden your accommodation is within walking distance to cafes, pubs, antique stores and shopping. ... more less
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This was The Silver Beetles' third consecutive Thursday night show at the Neston Institute, a venue run by promoter Les Dodd. The group played at the Institute six times in all, ending on 7 July 1960.
Posts By: Joe
Live: Jacaranda Coffee Bar, Liverpool
Although he had walked out of the group before their 11 June concert at the Grosvenor Ballroom in Wallasey, drummer Tommy Moore performed one final time on this date at Allan Williams' Jacaranda Coffee Bar.
Live: Grosvenor Ballroom, Wallasey
This was The Silver Beetles' third concert at the Grosvenor Ballroom within a week, and one that didn't pass without incident.
Live: The Institute, Neston, Wirral
The Silver Beetles' second of six Thursday night shows at this venue in the Merseyside town of Neston.
Live: Grosvenor Ballroom, Wallasey
Two days after their debut at the Grosvenor Ballroom, The Silver Beetles returned for a Whitsun bank holiday Monday special concert.
Live: Grosvenor Ballroom, Wallasey
Two days after performing at The Institute in Neston, Wirral, The Silver Beetles performed at another of promoter Les Dodd's venues, the Grosvenor Ballroom in the Liscard area of Wallasey, Cheshire.
Live: The Institute, Neston, Wirral
The Silver Beetles played six consecutive Thursday night shows from this date at The Institute, a venue based on Hinderton Road in the town of Neston, on the Wirral Peninsula, Merseyside.
Live: Jacaranda Coffee Bar, Liverpool
The Silver Beetles performed around a dozen times at manager Allan Williams's cafe in Liverpool's city centre.
Live: Rescue Hall, Peterhead, Scotland
The Silver Beetles' final tour date with Johnny Gentle. The following day they arrived back in Liverpool, poorer than when they'd left, but with some valuable experience of playing live on tour.
Live: Regal Ballroom, Nairn, Scotland
The Silver Beetles' penultimate show as the backing band for Scouse singer Johnny Gentle was at the Regal Ballroom, situated on Leopold Street in Nairn.
Live: Town Hall, Forres, Scotland
The fifth date of The Silver Beetles' tour of Scotland with Liverpudlian singer Johnny Gentle.
Live: St Thomas' Hall, Keith, Scotland
The Silver Beetles had another day off from the Scotland tour with Johnny Gentle on 24 May 1960, which gave drummer Tommy Moore a chance to recover from his road accident the previous day. But they continued the next day with a performance in Keith, Banffshire.
Live: Dalrymple Hall, Fraserburgh, Scotland
The Silver Beetles had a day off on 22 May from their Scottish tour with Johnny Gentle, but continued the following day with a performance in Fraserburgh, Aberdeenshire.
Live: Northern Meeting Ballroom, Inverness, Scotland
The day after their Scottish debut, the Silver Beetles travelled 150 miles north to Inverness to continue their seven-date tour with Liverpudlian singer Johnny Gentle.
Live: Town Hall, Alloa, Scotland
The Silver Beetles' seven-date tour of Scotland, backing singer Johnny Gentle, began on this day with a performance at the Town Hall in Alloa, Clackmannanshire.
Live: Iron Door Club, Liverpool
This was The Silver Beetles' only known performance at the Iron Door Club on Temple Street, Liverpool. It was a lunchtime show featuring The Silver Beetles and Cass and the Cassanovas.
Live: Lathom Hall, Liverpool
For one night only, the group performed as The Silver Beats, for their first proper show for Liverpool promoter Brian Kelly.
Live: Blue Angel, Liverpool - audition for Larry Parnes
London-based music promoter Larry Parnes travelled to Liverpool to audition groups to back Billy Fury on a tour of northern England and Scotland. The audition took place at the Blue Angel, a club run by The Silver Beetles' new manager Allan Williams. The venue was previously known as the Wyvern Social Club, and was located... Read more »
Live: Fox And Hounds, Caversham
The second and final appearance by The Nerk Twins, alter egos of John Lennon and Paul McCartney, playing at the pub run by McCartney's cousin Bett Robbins.
Live: Fox And Hounds, Caversham
This date saw the first of two dates by John Lennon and Paul McCartney, performing as the Nerk Twins at the Fox and Hounds pub in Caversham, Berkshire.


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PITTSFIELD -- The arctic cold siege continues to grip the Berkshires, the Northeast and much of the nation east of the Mississippi, but a glimpse of relief is in sight for early next week.
Under clear skies and brilliant sunshine, temperatures struggled to a mid-afternoon Thursday high of 11 at Pittsfield Municipal Airport and were settling back toward another below-zero pre-dawn low this morning.
On Thursday, the early-morning temperatures in Berkshire County ranged from 1 below to 14 below, with a minus 8 at the airport. A weather observer in Otis took the dubious honor of recording the deepest chill, at 14 below.
The National Weather Service in Albany, N.Y., predicted slightly less-frigid temperatures beginning tonight, along with a chance of an inch or two of snow in Southern Berkshire County.
A reinforcement of the polar express air mass is expected to produce more extreme deep-freeze conditions Saturday night and Sunday, according to meteorologist Warren Snyder. But starting Monday and continuing through most of next week, a mild spell will propel thermometers over the freezing mark during daytime, along with chances of rain and snow showers.But that doesn't mean the heart of the cold has been pierced.
The long-range National Weather Service outlook predicts a return to well below-normal readings in early February.
Spokes of the polar vortex, as meteorologists call the pool of cold air originating in far-northern Canada, is expected to fluctuate in its intensity and position, but will remain in the overall general area of the Northeast during the first week or two of next month, said Paul Pastelok, the chief long-range forecaster for AccuWeather.com.
Dawn deep freeze
Thursday morning's unofficial below-zero readings as compiled by the National Weather Service and local observers on Thursday include:
Adams: -9
Becket: -8
Cheshire: -4
Great Barrington: -5
Lanesborough: -10
Lenox: -7
North Adams (airport): -6
Otis: -14
Pittsfield (airport): -8
Pittsfield (rural): -12
Sandisfield: -6
Stamford (Vt.): -11
South Egremont: -9
Windsor-Peru: -8
Williamstown: -7


text:
We stayed in a 2 bedroom, 2 bath unit in Timberline Lodge. The staff was extremely courteous, making sure we had everything we needed. It was quiet in the building, the first weekend in November, before ski season. The condo was clean, well-appointed, and a very restful place to relax. A beautiful weather weekend, Steamboat was a wonderful place to... More
- Also Known As:
- Trappeur`s Crossing Hotel
- Trappeur`s Crossing Hotel Steamboat Springs
- Official Description (provided by the hotel):
- Vacation luxuriously and affordably at Steamboat's finest resort, Trappeurs Crossing Resort & Spa by Wyndham Vacation Rentals. The Steamboat gondola is just 2 blocks away and ResortQuest's winter shuttles chauffeur guests to-and-from the ski resort and around Steamboat. Choose from 6 lodges with 1-5 bedroom units (some with private hot tubs). Enjoy four pools (one indoor/outdoor pool), multiple hot tubs, Day Spa, ski valet, fitness center, concierge and free Internet access. Fully-equipped kitchens, gas fireplace, private balcony and laundry facilities. ... more less
- Reservation Options:
- TripAdvisor is proud to partner with Expedia, Priceline, Orbitz, Hotels.com, Cheap Tickets, Travelocity, Booking.com and Tingo so you can book your Trappeur's Crossing Resort and Spa reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.


text:
- Northern New York Newspapers
- Watertown Daily Times
- The Journal
- Daily Courier-Observer
- NNY Ads
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- Malone Telegram
POTSDAM Adrienne Walker provided two kills during a four-point run to end the fifth and final set, leading the third-seeded Clarkson University women past No. 4 New Paltz, 26-24, 30-32, 20-25, 25-10, 15-13, in the NCAA New York Regional Championship match Sunday at Alumni Gymnasium.
The Golden Knights (31-6) advanced to the NCAA Division III Championships, where they will meet Minnesota-St. Thomas in the quarterfinals next weekend at Hope College in Holland, Minn.
Clarkson, which trailed by two points before the game-endcing run, became the first Liberty League team to win a regional championship.
Walker was named the Regions Most Outstanding Player, finishing with 18 kills in the championship match.
Victoria Kirkemo generated 20 kills and 15 digs, Aishvina Arasu added 19 kills and 14 digs, and Lani Durio delivered 57 assists and 22 digs for the Golden Knights.


text:
Petit Palace Sevilla Canalejas Reviews
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The rating percentage is calculated from customers who booked within the last 12 months.
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Ideal base for a trip to Seville. Wifi was a bit odd (you needed a code per devise which with 3 of us with tablets and phones was a real pain, plus it was a bit slow and patchy at times) generally good facilities, fairly central and well priced.
- Novice Nomad
- rhianjohns971
- England
- All Female Group, 31-40
- (5 reviews)
Really nice and helpfull staff. The location is grate and the fact you can have bikes is great. It is also great to have a laptop in your room, and all the atmosphere is modern , clean and nice. Grate place, I will totally recommend it.
- Novice Nomad
- Anonymous
- Colombia
- Female, 25-30
- (2 reviews)
Our main quibble was with Internet service. Speed varied wildly and you needed to log in with very convoluted I'd and password each time you activated your computer. Breakfast Not included but make as ales pitch when you register about their 5€ breakfast. Identical contents each morning. Location is excellent. Just take note that a hotel that promotes itself as a High Tech Hotel seems to have an interesting focus. Very chintzy with soap in the bathrooms too.
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A cute look thats ready for the spring! Basketweave design wedge with a simple banded design. HEEL 3"
Comments should be restricted to size, fit and other useful information for future customer purchases. Other comments can be expressed through testimonials and emails to our customer care. Comments may be edited if they contain vulgar language or are derogatory in nature.
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text:
Osprey Farpoint 70
Price: £120.00
- Colour: Grey
The Osprey Fairpoint 70 combines innovative materials and construction methods with a sharp, clean style. Ideal for adventurers or executives, the Farpoint 70 has a large capacity, comfortable fit and a detachable day pack for optimum versatility.
Top & side carry handles, StraightJacket compression, panel zip main compartment w/lockable zip pulls, gear attachment points, removable sleeping pad straps, zip-and-clip removable day pack, zippered mesh pocket on inside front panel, internal compression straps, zip-away removable harness and hip belt, adjustable sternum strap w/rescue whistle, highly ventilated AirScape back panel w/ridge moulded foam and air channels (torso adjustable), lightweight fabrics, internal mesh pockets
Top stash pocket, dual mesh side pockets, internal stretch laptop/hydration sleeve (fits laptops up to 15.4?), tuck away harness, internal mesh pocket, MP3 access port, can clip onto front of main pack harness.
S/M: | Volume: 67 litres (inc. day pack)/Weight: 930g (inc. daypack). |
M/L: | Volume: 70 litres (inc. day pack)/Weight: 1.03kg (inc. daypack). |


text:
16 April 2010
Inspired by the ITV hit TV show Britain's Got Talent, Caerphilly's Got Talent is the biggest talent search to be staged in the Caerphilly County Borough. Now in its exciting third year – could you be the 2010 winner?
If you can dance, sing, act, do magic, play music, or make us laugh…we would love to meet you! Or maybe you can do something we havent seen before? - we have never had a martial arts group audition or a circus act, maybe you could be the first!
This year auditions will start at Blackwood Miners' Institute on Saturday 7th August 10am - 4pm. You can also audition at New Tredegar Leisure Centre on Saturday 14th August 10am-2pm or Caerphilly Leisure Centre on Saturday 21st August 10am-2pm so wherever you live in the County Borough there should be an audition venue near you!
The competition is open to individuals and groups of all ages but you must live or work in the Caerphilly County Borough to qualify for entry. Proof of eligibility may be required. Under 18's must be accompanied by an adult.
Visit the Blackwood Miners' Institute website to download an application form and a full list of terms and conditions.
The final will take place at Blackwood Miners' Institute on Saturday 9th October judged by a local celebrity panel with top prizes to be won. Last year's winner, singer Lisa-Ann Davies from Pen yr Heol, won a personal style package worth over £500.


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text: Bring a beautiful new look to your bedroom decor with the Devon Moss Drapery Panel (50 x 84) by Williamsburg Bedding. Mixing traditional design elements with a subtle contemporary color scheme, the Devon Moss bedding collection by Williamsburg Bedding brings a timeless elegance to your bedroom decor. The Williamsburg Devon Moss bedding collection features a dark green floral toile motif on white, accented with coordinating plaid and stripe patterns, solid moss green, and finished with scalloped edges.


text:
Fri | ||
Start: 2012/04/27
The annual BMW Clubs Africa BMW Bike Fest. This was held in Oudtshoorn the last two years, and is now going to be held in Grahamstown in the Eastern Cape. This is one of the best bike events on the calendar. All the information is available on the website – www.bmwbikefest.co.za – please book ASAP to avoid disappointment. |
Motorsport is inherently dangerous. As per paragraph 9 of the club constitution, the club shall not be held liable for any loss, injury or death of any member or guest, howsoever arising.
The BMW Motorcycle Club Cape cannot be held responsible or liable in any way for any actions or decisions you make as a result of the information posted on this site. Although this site is enabled and used by the BMW Motorcycle Club Cape, posts are made by members, non-members, advertisers and guests and none of it is vetted by the club before posting. This is the internet and Africa - you are responsible for yourself.


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Kenny Chesney
Kenny Chesney
Live: Live Those Songs Again
Original Release Date: September 19, 2006
Track Listing
1. Live Those Songs
2. Young
3. Never Gonna Feel Like That Again
4. Beer in Mexico
5. Keg in the Closet
6. What I Need to Do
7. I Go Back
8. When the Sun Goes Down
9. On the Coast of Somewhere Beautiful
10. Anything But Mine
11. Back Where I Come From
12. Don't Happen Twice
13. How Forever Feels
14. She Thinks My Tractor's Sexy
Paul Overstreet: Composer
Kevin Beamish: Mixing
Buddy Cannon: Producer
Butch Carr: Engineer
Guy Charbonneau: Engineer
Kenny Chesney: Composer, Producer
Tim Hensley: Guitar (Acoustic), Guitar (Electric), Vocals (Background), Gut String Guitar
Mac McAnally: Composer
Steve Marshall: Bass
Craig Wiseman: Composer
Charlie Bouis: Engineer
Naoise Sheridan: Composer
Brett James: Composer
David Gallo: Engineer
Wendell Mobley: Composer
Jim Collins: Composer
Tony Castle: Engineer
Tom Damphier: Composer
David Lowe: Composer
Bill Luther: Composer
Steve McEwan: Composer
Thom McHugh: Composer
Danny Simpson: Composer
Glen Rose: Photography
Katherine Stratton: Art Direction, Design
Ryan Nelson: Engineer
Ian Charbonneau: Engineer
Phil Robinson: Engineer
Andrew Mendelson: Mastering
Nick Hoffman: Fiddle, Guitar (Electric), Vocals (Background)
Jim Cooley: Assistant
Jesse Benfield: Assistant
Mel Eubanks: Assistant
Carolyn Snell: Photography
Wyatt Beard: Keyboards, Vocals (Background)
Clayton Mitchell: Guitar (Electric), Vocals (Background)
Sean Paddock: Percussion, Drums, Vocals (Background)
Shannon Finnegan Scott: Production Coordination
James Falhgren: Engineer
Brent Kaye: Assistant
Tony Mullins: Composer
Judy Forde Blair: Liner Notes
Bryan Baxley: Engineer
Jamison Beck: Engineer
Melvin Fults: Drums (Steel)
Andy Hujdich: Engineer
Mark Steinwachs: Engineer
Bryan Vasquez: Engineer
Chris Bain: Composer
John Baldwin: Assistant
Scooter Carusoe: Composer


text:
You're leaving Wedding Paper Divas to see the Deal of the Day at our parent site, Tiny Prints.
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"Thick weight paper that is easy to write on. Cards were scored so easy to fold. Color and quality of picture printing was good. Overall, great value! Love the card - fits our theme perfectly."
"We used the String Bow design for our invitiations, which included the insert, as well as our thank you cards. We customized both to have chocolate brown as the main fill colour and the font as white... and both items turned out perfect! We had so many compliments on both and the whole ordering and customization process was incredibly smooth. Would highly recommend. Affordable and great quality."
"I absolutely loved this thank you card! I personalized the card to my wedding color (marine blue) and it looked fantastic! The quality of the paper and the printing was excellent - much better than other competitors. I am so pleased with my purchase and I definitely suggest this to anyone who likes the style of the card!"
"This image was exactly how I wanted it. The color and font looked exactly as it did on my computer screen and I'm always greatful for that as some things come in a little duller or brighter. This was exactly as I wanted. I highly recommended. I also ordered the gray with yellow."


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Letter III
J. C. Friedrich von Schiller
is not better treated by nature in his first start than her other works are; so long as he is unable to act for himself as an independent intelligence, she acts for him. But the very fact that constitutes him a man is, that he does not remain stationary, where nature has placed him, that he can pass with his reason, retracing the steps nature had made him anticipate, that he can convert the work of necessity into one of free solution, and elevate physical necessity into a moral law.
When man is raised from his slumber in the senses, he feels that he is a man, he surveys his surroundings, and finds that he is in a state. He was introduced into this state, by the power of circumstances, before he could freely select his own position. But as a moral being he cannot possibly rest satisfied with a political condition forced upon him by necessity, and only calculated for that condition; and it would be unfortunate if this did satisfy him. In many cases man shakes off this blind law of necessity, by his free spontaneous action, of which among many others we have an instance, in his ennobling by beauty and suppressing by moral influence the powerful impulse implanted in him by nature in the passion of love. Thus, when arrived at maturity, he recovers his childhood by an artificial process, he founds a state of nature in his ideas, not given him by any experience, but established by the necessary laws and conditions of his reason, and he attributes to this ideal condition an object, an aim, of which he was not cognisant in the actual reality of nature. He gives himself a choice of which he was not capable before, and sets to work just as if he were beginning anew, and were exchanging his original state of bondage for one of complete independence, doing this with complete insight and of his free decision. He is justified in regarding this work of political thraldom as non-existing, though a wild and arbitrary caprice may have founded its work very artfully; though it may strive to maintain it with great arrogance and encompass it with a halo of veneration. For the work of blind powers possesses no authority, before which freedom need bow, and all must be made to adapt itself to the highest end which reason has set up in his personality. It is in this wise that a people in a state of manhood is justified in exchanging a condition of thraldom for one of moral freedom.
Now the term natural condition can be applied to every political body which owes its establishment originally to forces and not to laws, and such a state contradicts the moral nature of man, because lawfulness can alone have authority over this. At the same time this natural condition is quite sufficient for the physical man, who only gives himself laws in order to get rid of brute force. Moreover, the physical man is a
and the moral man
Therefore when the reason suppresses the natural condition, as she must if she wishes to substitute her own, she weighs the real physical man against the problematical moral man, she weighs the existence of society against a possible, though morally necessary, ideal of society. She takes from man something which he really possesses, and without which he possesses nothing, and refers him as a substitute to something that he ought to posses and might possess; and if reason had relied too exclusively on him, she might, in order to secure him a state of humanity in which he is wanting and can want without injury to his life, have robbed him even of the means of animal existence which is the first necessary
of his being a man. Before he had opportunity to hold firm to the law with his will, reason would have withdrawn from his feet the ladder of nature.
The great point is therefore to reconcile these two considerations: to prevent physical society from ceasing for a moment
in time,
while the moral society is being formed in the
in other words, to prevent its existence from being placed in jeopardy, for the sake of the moral dignity of man. When the mechanic has to mend a watch, he lets the wheels run out, but the living watchworks of the state have to be repaired while they act, and a wheel has to be exchanged for another during its revolutions. Accordingly props must be sought for to support society and keep it going while it is made independent of the natural condition from which it is sought to emancipate it.
This prop is not found in the natural character of man, who, being selfish and violent, directs his energies rather to the destruction than to the preservation of society. Nor is it found in his moral character, which has to be formed, which can never be worked upon or calculated on by the lawgiver, because it is free and
appears. It would seem therefore that another measure must be adopted. It would seem that the physical character of the arbitrary must be separated from moral freedom; that it is incumbent to make the former harmonise with the laws and the latter dependent on impressions; it would be expedient to remove the former still farther from matter and to bring the latter somewhat more near to it; in short to produce a third character related to both the othersthe physical and the moralpaving the way to a transition from the sway of mere force to that of law, without preventing the proper development of the moral character, but serving rather as a pledge in the sensuous sphere of a morality in the unseen.
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I took my 666th post to make the most evil post ever. Now that you have entered this unholiest of holies you will be forever LOP cursed. Any time you shit or fap Aliens, Demons, and monsters will descend and peek through any crack or window.
Now you have to post like I do all the time so you don't f*ck up your post count
Evil cancelled now that I have posted. puppydogs, faeries and unicorns, bw


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Silver Strike Lodge Auction Finds Gold
Sometimes a condo auction can be a positive thing for a development. The auction of eight prime ski-in/ski-out condos in Park City, Utah turned out to be a boon for the project. The Silver Strike Lodge at Empire Pass units were auctioned off on January 17, racking up nearly $13 million in sales in just a half hour. Homes sold on auction day for an average of $1.620 million.
There are 34 units in the ski-in/ski-out condo hotel and although almost half the units sold when the project was launched in 2006, there were still quite a few available. The units qualify for Talisker Club Membership and the $100,000 fee was covered by the developer for all the winning bids. Following the sale Matt Mullin, principal of Ironwood Resort Development said that after the auction they have reset the prices for the remaining homes. Compensation for the membership activation fee will continued to be covered with all post-auction sales. Accelerated Marketing Partners, which also held a new development auction for Vornado's Bryant Back Bay in Boston that also sold multiple units well above the $1 million mark, sees this as a positive sign for luxury real estate.


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14 comments:
- Robine said...
Nearly 10 more days here in France before the DVD is out (on 24th); I've ordered one copy from Amazon UK (English and subtitle in English as well) and I'll buy the French one that very day! can't wait!
- March 13, 2010 at 4:45 PM
- Chocolate Martini Gal said...
God I love that "V' ...
- March 13, 2010 at 4:52 PM
- rpattz-turn-me-on said...
in my opinion the first Twi film was the best so far because CH focused more on the romance between Ed and Bell and Not Taylor Abs,they took the main ingredient out the movie (Romance,love story) and turned it into an exercise informercial starring Tay abs,if i wanted to see abs 24hrs a day i would turn on the fuc.... sports or exercise channel, along the way summit lost its focus,sure NM made more money but it fizzle faster and after seeing the E teaser,that is probly going to suffer a similar fate......i say lets bring back CH to do+BD,lets+put+the+romance+back+in+the+story.
- March 13, 2010 at 5:00 PM
- ShariG said...
Oh, I love this New Moon ad. All Edward/Bella all the time. Love it. Rob without a shirt. Sigh....
- March 13, 2010 at 5:01 PM
- rpattz-turn-me-on said...
with that said iam still buying the DVD ,oh God lets hope they dont have a Tay work out session on it *sign* and iam on my way out to see RM for the 2nd time,iam hoping by tomor it jumps to 2 or 3 place,lets keep our fingers crossed.
- March 13, 2010 at 5:07 PM
- jc(filmsetcostumerwannabe) said...
Hey CMG!!
Yes, the v is NICE!!! LOL~Rob is nice from top to bottom. So much going on right now. Going to RM again tonight, DVD next weekend. Eclipse trailer. Yikes!
FILTM - March 13, 2010 at 5:17 PM
- Chocolate Martini Gal said...
Hi jc!!! Yeah, I just love when this clip.
Yeah for seeing RM again!!! - March 13, 2010 at 7:41 PM
- Alexandra said...
Wow! Love his eyes made of clouds in the end of the clip.
- March 13, 2010 at 7:48 PM
- Gwen Cooper 426 said...
LOL, you know, they could winnow out all the Jacob stuff and sell a NM "Edward" only edition. If they stretch the existing scenes to all slow-motion AND add in some those deleted scenes? Well, I'd happily pay money for that version! (Bonus, sans Puppy!)
Freeze frame on Shirtless Edward, a lot, plus they could totes extend that Parking Lot Strut into more of a rock video length.
Anyone else interested? ; )
(Gwen's been living at the movie theater. Guess what she's seen THREE times and thinks is Freaking Awesome?) - March 13, 2010 at 9:06 PM
- rpattzgirl said...
Gah!!! Even though I have major criticism of this movie..I saw it 9 times in the theater, and can not wait for the DVD...
- March 13, 2010 at 9:25 PM
- GOROB said...
"Little Ashes" was honored by Glaad Awards! WOW!
- March 13, 2010 at 11:03 PM
- jessegirl said...
GwenC: I'm there!! I want that DVD. Bring it on! You and I think alike. Plus I want all the deleted footage they shot of Edward shirtless, all the rehearsal footage.
And I've seen RM twice. Enough?
No way. Can I sneak away tomorrow, she thinks. Who else can I drag to it? - March 14, 2010 at 3:00 AM
- RobsessiveRobsbondgirl said...
omg shirtless scene rob is so gorgeus
- March 14, 2010 at 6:01 AM
- Fiftyshadesofpink said...
LOL @ Gwen
Reckon that Amazon could sell the NM "Edward Only" DVD as a package with the DVD of "Rob Reads Bedtime Stories (in French)" that was suggested last week.
The Amazon orders dept. would collapse under the huge demand.
Shirtless Edward with those trousers hanging from those hips - heaven! - March 14, 2010 at 5:04 PM


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5 October 2013, PONTRESINA, Switzerland: The UIAA - International Mountaineering and Climbing Federation voted unanimously at its General Assembly today to accept the applications of the German Alpine Club (DAV) and Der Verband alpiner Vereine Ã-sterreichs (VAVÃ-) to rejoin the federation.
Boena Valentová, General Secretary of the Czech Mountaineering Federation described the father of two as one of the most successful mountaineers in the Czech Republic in the past few decades.
Some steps to ensure that our newsletter lands in your inbox.
The French Alpine Club (FFCAM) wants mountaineers worldwide to know that while final approvals are pending for the new Goûter Hut on Mont Blanc (which has not yet opened), online reservation for the old hut is available.
The Alpine Association of Slovenia (PZS), one of Europe's oldest and proudest alpine association is celebrating its 120th anniversary year with pomp, pride and pageantry.
The following article was provided to the UIAA by Annibale Salsa, past president of Italy's CAI, Claudio Picco and Carlo Zanantoni.
Two climbs have been awarded the 2011 Piolets d'Or: Greenland Big Walls Expedition and Mount Logan South East Face
The Nepal Mountaineering Association (NMA) began a joint expedition with Bangladesh's Bangla Mountaineering and Trekking Club on October 4.
The first "Skyrunning" World Championships since the inauguration of the International Skyrunning Federation (ISF) are taking place throughout July and August across the Italian Alps.
The British Mountaineering Council (BMC) International Sea Cliff Climbing Meet, held in West Cornwall, from May 9-16 was a great success with 65 climbers in attendance from 21 different countries.


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A little skimpy on the ambience but no bugs (suggested by another reviewer), clean, and with friendly staff. We had been camping so our standards were not the highest. I doubt there are many choices in town - this place is fine for 1 night.
- Also Known As:
- Three Palms Hotel Presidio
- 3 Palms Inn
- Three Palms Inn Presidio, Texas


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Elmhurst woman's club invites new members
ELMHURST – A local woman's group will host a kickoff event to invite new and long-time Elmhurst residents to join.
The Elmhurst Newcomers and Neighbors Club (ENNC) is a nonprofit club for women. The group hosts social nights and special events for couples and families. They also have several interest groups for members such as a 5K club, a book club and a "chick flicks" movie club.
The ENNC kickoff party will give prospective members a chance to learn more about the club while enjoying complimentary hors d' oeuvres, desserts and a cash bar. The event starts at 7 p.m. Aug. 15 at Cafť Amano, 105 South York Street.
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