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On a day of unthinkable tragedy, when most of us struggled to find any words, a comedian struck a nerve with a nation in mourning. But the comic chose not to go for the shock and awe that comes with spewing empty words on Twitter for a cheap, lazy laugh in the midst of horror and human suffering. In the wake of the terrible events that unfolded at the Boston Marathon bombings that killed three people (including an 8-year-old boy) and injured more than 100 others, talented actor/comedian/generally awesome human being Patton Oswalt shared a genuinely heartfelt and wise post regarding the tragedy on Facebook.
The entry quickly went viral and Oswalt's raw, thoughtful, and meaningful words brought comfort and insight to many. Please, if you haven't already, read the full inspirational message (which includes some strong language) here:
I remember, when 9/11 went down, my reaction was, 'Well, I've had it with humanity.'
But I was wrong. I don't know what's going to be revealed to be behind all of this mayhem. One human insect or a poisonous mass of broken sociopaths.
But here's what I DO know. If it's one person or a HUNDRED people, that number is not even a fraction of a fraction of a fraction of a percent of the population on this planet. You watch the videos of the carnage and there are people running TOWARDS the destruction to help out. (Thanks FAKE Gallery founder and owner Paul Kozlowski for pointing this out to me). This is a giant planet and we're lucky to live on it but there are prices and penalties incurred for the daily miracle of existence. One of them is, every once in awhile, the wiring of a tiny sliver of the species gets snarled and they're pointed towards darkness.
But the vast majority stands against that darkness and, like white blood cells attacking a virus, they dilute and weaken and eventually wash away the evil doers and, more importantly, the damage they wreak. This is beyond religion or creed or nation. We would not be here if humanity were inherently evil. We'd have eaten ourselves alive long ago.
So when you spot violence, or bigotry, or intolerance or fear or just garden-variety misogyny, hatred or ignorance, just look it in the eye and think, 'The good outnumber you, and we always will'."
The world continues to be terrifying and overwhelmingly sad place at times. It's easy to be cynical about the state of the world or feel hopeless and the images on our television screen only reinforce that sinking feeling. But Oswalt's message of hope and love and goodness rang louder than any lingering fears. He's right, after all — the good will always outnumber the bad.
But why does Oswalt's essay stand out among the other inspirational quotes and reactions from those in the comedy world in the midst of this horror? Because he's a comedian — a great comedian, at that — and truly great comedians are as wise as they are cutting. A truly great comedian can read the mood of the room (in this case, the Internet), cut the bulls**t, and speak from the heart.
Oswalt's post about Boston obviously brings up thoughts of David Letterman's first episode back on the air after the tragic events of September 11, 2001. Letterman, with a lump in his throat and his heart on his sleeve, spoke openly and gracefully about the confusion and pain that was radiating through New York City during that awful time.
While he peppered that particularly emotional episode with some soft humor to take the edge off, he was also vulnerable, outraged, and sensitive. Letterman's opener (which still feels as gut-wrenching and stunningly raw now, nearly 12 years later, as it did on that day) set the standard for how comedy can and should deal with tragedy. (Case in point: how talk show hosts handled it during their opening segments on Monday.) The Late Night host didn't stop being edgy or pushing buttons in a post-9/11 world, but he realized there's a time to be human and that comedy can heal us again when we've actually had time to heal.
The question of "too soon" always comes up in regards to comedy during a time of tragedy. For every insensitive, ill-timed joke that riles many (Gilbert Gottfried's jokes about horrific historical events like September 11 and the 2011 tsunami in Japan drew criticism, vitriol, and even unemployment) there will be just as many who cry that every comedian has a right to freedom of speech and to say whatever they like at any time. It's a fair argument: It is our right, in this country, to say what's on our mind. But does it mean you should use that right to rattle a cage for the sake of rattling it, to add more darkness to an already dark mood? Why not let the actual moment and the gravity of the situation sink in? Why not exercise that freedom to say something of substance like Oswalt did? What does being the first person to prove how "above it" you are really say?
Louis C.K. is without question one of the greatest working comics today, a legend in the making with almost universal praise from critics and fans alike. But even he isn't exempt from the "too soon" question. One of his most controversial jokes focuses on September 11: "You can tell how bad a person you are by how long after 9/11 you waited to masturbate. For me, it was between the first and second tower falling down."
Now, even if this joke only makes you wince — it's still "too soon"! — there are two things to consider here. For one, Louis C.K. has sensitively discussed September 11. On his Emmy-winning show Louie, the comic actor had an episode in which his character recalls the horror of watching the hell that unfolded in downtown Manhattan from Brooklyn. But, most importantly, he didn't actually make the joke on that terrible Tuesday morning.
And this is exactly where some comedians run into trouble and lose sight of how they can be the serious, thoughtful voices without losing their "edge." On the same afternoon that Oswalt posted his wonderful message of peace and piece of mind, stand-up comedian and Comedy Central Roast staple Anthony Jeselnik went against the grain and opted to post a tasteless joke on Twitter, a little over two hours after the senseless act of violence unfolded in Boston. "There are some lines that just shouldn't be crossed today. Especially the finish line," he tweeted. Jeselnik has since deleted the tweet, but you can see the original image here:
Clearly, Jeselnik hadn't learned from the mistake Dane Cook made following the harrowing shooting at an Aurora, Colo., movie theater that claimed the lives of 12 people. Just a week after the tragedy, when the gun control debate nerve was still exposed in America, Cook joked during a live show that someone in the theater of The Dark Knight Rises screening was "realizing it was a piece of crap, was probably like, 'Ugh f**king shoot me.'" Cook was met with immediate backlash and apologized, calling the joke "a bad judgement call." No kidding.
Now, it's not that jokes like the ones made by Jeselnik, Cook, or Gottfried are crude and insensitive that's the issue here. All great comedy pushes buttons and holds an often ugly, unkind mirror up to society and its woes. No, it's that truly great comedy and truly great comedians know how to hone their craft for its intended purpose: to make people laugh, feel, and think. Did Jeselnik's joke really give some a hearty laugh on Monday? It's entirely possible. Did that joke actually make anyone feel better or give them thoughtful insight about ugliness of the world around them? Much less likely.
Oswalt is one of the most cutting-edge, button-pushing comedians out there. Some of his classic routines are raunchy and expletive-filled rants on sensitive subjects like religion and child molestation. He also stands up for the sanctity of a comedian's right to freedom of speech. When the s**t hit the fan for comedian Daniel Tosh after a blogger announced to the world that he made a string of threatening one-liners about rape to a female audience member during his routine, Oswalt came to his defense, both on Twitter and to the press. He told Entertainment Weekly at the time regarding backlash, "Obviously, I don't agree with what he said, and I don't agree with how he said it, but I think it's very dangerous to create an atmosphere where people can't f**k up."
The man knows and respects comedy — in fact, he'd probably defend Jeselnik's right to make that joke, even if he didn't agree with it. But he also knew in this particular moment that this wasn't the time or the place to crack wise. This was a time to be human and speak from the heart. You're allowed to do that. You should do that. No one is going to take your comedy card away if you do.
And you know what the really funny thing is? No one will accuse Oswalt of being a sell-out or wonder why he didn't use his freedom of speech to come up with a nasty joke instead. No one will unfollow him for his thoughts on the Boston tragedy. He won't lose his edge for not stooping to make a cheap shot, nor will he stop making jokes about things that we normally wouldn't. He'll continue to do his job as brilliantly as he has for years, and he'll gain even more fans and respect from the comedy world and beyond. Because that is what a great comedian does: they speak a universal language, whether that be one of humor or pain.
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Patton Oswalt Shares Beautiful Thoughts In Wake of Boston Marathon Tragedy
Dane Cook Makes 'Dark Knight Rises' Shooting Joke, Earns Internet Hate
Daniel Tosh's Rape Joke Firestorm
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Stay overnight on Wednesday, November 26, 2014 or Thursday November 27th :: $259 — $379 + tax
Includes Thanksgiving Day Buffet for Two on Thursday
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Thursday, November 27th, 2014
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Versailles Thanksgiving Day Buffet Menu
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Jet ahead of the competition with a blast of sleek team style in the Fuel Cell sunglasses from Oakley. These attractive glasses have been chosen as an official instrument of performance by some of the greatest players of America's favorite pastime, who appreciate such fine eyewear for its pure Plutonite lenses that filter out 100% of all UV rays, the Black Iridium lens coating that reduces glare while improving color perception and the lightweight O Matter frame designed to maximize comfort with a precise Three-Point Fit. Enhanced with major hits of team spirit, they feature a laser-etched team logo at the corner of the lens and team-colored Oakley logos filled with baseball lacing at the sides, so you can cheer on your Red Sox with total conviction as they power their way to another win!
- Black Iridium lens coating to reduce glare and increase color perception
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metal shop. Give photos a dignified home. Or make a gift box a gift in itself. Lidded aluminum boxes in three sizes stack up a refined presentation. Lid with cutout arc lifts off easy. And best of all…brushed finish won't show fingerprints.
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The short story is that you have 90 days within receipt of your purchase to make a return on most non-furniture items. For furniture returns or exchanges, please call us within 7 days of receipt at 800.606.6252 so we can advise you on how to make your return within 90 days of receipt. Our policy is simple. If you are not satisfied with your purchase, we promise an appropriate refund, credit or exchange.


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Manufacturing is proven to be a key driver for economic growth—attracting investments, spurring innovation, and creating high-value jobs. That's why for several years, Deloitte has been working with the World Economic Forum, the U.S. Council on Competitiveness, and the Manufacturing Institute to identify challenges and opportunities facing manufacturers today.
Deloitte's Manufacturing Competitiveness Hub is designed to be your go-to resource for our research, which provides deep perspectives and recommendations from senior leaders in business, government, academia, as well as the public. To learn more about the drivers critical to becoming more competitive in this global marketplace, we invite you to explore our Hub.
Our research with the World Economic Forum shows that top companies and countries can:
More information is available at www.deloitte.com/us/futureofmanufacturing.
Video posted with permission from the World Economic Forum.
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U.S. lags in competitiveness rankings (video)
A CNBC interview with Craig Giffi.
The state of the American manufacturing industry (video)
Deloitte's research presented at the U.S. Congress.
Consistent characteristics of competitive manufacturers
An article published on Industryweek.com by Craig Giffi.
More about Deloitte in the news can be accessed here.
Email us to continue the discussion with Craig Giffi.
Visit our Election 2012 page for insights on making America stronger through innovation and competitiveness.


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I have a Martin X-200 Recurve Bow, it came with a 54 inch string and I want to know if I can use a 55 inch string.
I have a Martin X-200 Recurve Bow, it came with a 54 inch string and I want to know if I can use a 55 inch string.
It will work, yes. You will lose Braceheight and maybe even a bit of poundage but it wont hurt. If you want your bow to perform as with the current string.. you need a 54" string.
(2) Hoyt PCEXL
You will have to wind the crap out of it or tie some knots in it. A bit rough but it works. 55" is too long.
On a 60" recurve such as the X-200 you should use a string that is 3" shorter than the length of the bow, as stated by the AMO standards. Your string length should be 57". Martin uses this industry standard on all traditional bows and has done so for many, many years.
http://www.thearcher.com/depot/resou...OStandards.pdfAMO CONVENTIONAL
A Bow String Master designated as AMO 66 (bow length) will have an actual length under tension of 63.
About 4" shorter on all the bows I've owned, allowing for stretch.
Last edited by Destroyer; 08-30-2010 at 08:39 PM.


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Ellesmere: Synopsis
Technical Marine SynopsisIssued 6:30 AM MDT 24 October 2014 Today Tonight and Saturday At 1200 UTC Friday weakening ridge from 1030 mb high located from
80N 155W to 67N 84W.
By 0000 UTC Sunday ridge from 1026 mb high located from Ellesmere
Island to Devon Island then to Baffin Island.
At 1200 UTC Friday low 1000 mb located south of Great Bear Lake.
By 0000 UTC Sunday low 1007 mb located over Victoria Island.
At 1200 UTC Friday weakening trough from 997 mb low located from
Baffin Bay to Davis Strait.
By 0000 UTC Sunday trough from 1012 mb low located from Baffin
Bay to Davis Strait.
- Date modified:


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Indian Summer
Adalbert Stifter (1805–1866) was one of the greatest stylists of German literature. He began his career in the spirit of Austrian Biedermeier by writing stories for the bourgeois reading public. The theme of these stories, which first appeared in popular journals and almanacs, was often the humanization of the elemental. Stifter later thoroughly revised these works, which led to their publication in his Studien of 1844–50 and Bunte Steine of 1853. After the revolutionary upheavals of 1848, Stifter distanced himself from contemporary trends. Der Nachsommer (Indian summer), the ...


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Jeff Louder's intent to support his better-placed teammates led to him making the day's breakaway and an eventual fifth-place finish for the BMC Racing Team on Stage 3 Thursday at the Tour de Beauce.
Conserved Energy For The Finish
Riding in a six-man break, Louder said he tried to save himself for the summit finish at Mont Mégantic. "I came up a bit short, but I think it's a positive sign after coming off a long break after the Giro," Louder said. "The team is working well together and although we haven't fulfilled out goals of a stage win, I'm seeing positive signs and am looking forward to the two circuit races this weekend." Marc De Maar (UnitedHealthcare) caught the shattered break and soloed to win the 154-kilometer stage.


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How To Cook Perfect Steak in the Oven
Cooking Lessons from The Kitchn
One of our favorite summer meals is steak from the grill. But many of us simply do not have access to a grill, at least not on a daily basis. If you're craving that quintessential taste of summer cook-outs, the taste of a juicy steak with crisp, peppered crust, we have you covered. No, you don't need a grill; yes, you can make a perfect steak indoors.
Here is an absolutely foolproof, easy, and quick way to make a steak indoors, in the oven. Add a loaf of bread, a salad, and a bottle of wine, and you have an easy and delicious meal. No grill required.
This method takes 15 minutes, tops. Have the rest of your meal ready, the candles lit, and the wine poured before you start cooking. (Although you should probably heat the broiler at least 20 minutes before you need to cook.) It turns out a beautifully juicy, medium-rare steak, with crisped and crunchy edges, and so much flavor! This is probably our favorite way to cook a steak, honestly; it is even easier than grilling.
How To Cook Perfect Steak in the Oven
• This method is adapted slightly from Alton Brown's Pan-Seared Rib Eye recipe.
What You Need
One approximately 1-pound ribeye steak, 1 to 1 1/2 inches thick
Canola or vegetable oil
Kosher salt
Freshly ground black pepper
Cast iron skillet
Long tongs
Very thick or well-padded oven mitt
1. The first, and most important, step in cooking a great steak is to buy a great steak. The best way to do this is to go to a local butcher, preferably one who either raises the animals himself or sources them from a local farm. The beef should be at least partially grass-fed and humanely butchered. Look for steaks that have been dry-aged to intensify the flavor, too. I buy my steak from a butcher at my local market; they raise the animals on a farm nearby and dry age the beef for at least a couple weeks. (I love Bluescreek Farm Meats, my local butcher! There is always a difference in taste when buying from good folks like them.)
2. Buy a rib eye steak. It should be at least 1-inch thick and have some fat marbling around the edges. Again, buy the best you can. No matter how expensive it is, it will still be cheaper than eating out on Valentine's Day! Expect to pay at least $10 to $15 for a pound of steak. If it is less than that, pass it up. I live in the Midwest, so prices aren't too bad here. If you're in the city, you should probably expect to pay at least $20 per pound. 1 pound of steak will easily feed two, and can be stretched to three or even four people.
3. Now that you have your rib eye steak, open the package and drain out any juices. Blot the steak dry with paper towels or a rag. Let the steak come to room temperature, if it isn't already.
4. Turn on your oven's broiler and place an oven rack 6 to 8 inches below the broiler element. Put a cast iron skillet on the rack to heat up with the oven.
6. Pour a little canola or vegetable oil (about 2 tablespoons) into a small bowl.
7. Put about 1 tablespoon of kosher salt into a ramekin and mix in a generous amount of freshly ground black pepper.
8. Brush the oil all over the steak, coating it generously on both sides and on the ends.
9. Now sprinkle the salt and pepper mix generously on both sides of the steak, patting it into the steak so it sticks.
10. Turn on a stove burner to high heat.
11. Very, very carefully remove the hot cast iron skillet from the oven, using your thickest and most reliable oven mitt or pad! Place it over the high heat and use long, sturdy kitchen tongs to place the steak on the hot pan. It should sizzle immediately.
12. Cook the steak for 30 seconds, then flip it over.
13. Cook the steak for an additional 30 seconds on the other side. Then, again carefully, put the skillet and steak back in the oven. Cook the steak for 2 minutes. (Don't forget to turn off the burner) Open the oven and carefully flip the steak, using the long tongs. Return to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare (as seen in the photos). If you prefer your steak closer to medium, add 2 minutes to the oven time.
14. Take the steak out of the oven. Turn off the oven. Remove the steak from the pan and put it on a large cutting board. Cover it with aluminum foil and let the steak rest for about 5 minutes.
15. Slice the steak against the grain and fan slices out on each plate. Serve immediately.
Additional Notes:
• If you wish, you can also make a pan sauce with the drippings from the steak. To do this, put the skillet over medium heat while the steak is resting. Add about 1/2 cup of beef or chicken broth, and about 1/2 cup of red wine. Bring to a boil, lower the heat, and simmer until it is reduced by at least half. Scrape up any small bits of meat still clinging to the skillet. Pour the reduced sauce over the sliced steak on each plate before serving.
(Images: Faith Durand)
96 Comments
This looks great - I was thinking of making steak as we don't eat meat often and Hubby would love it! But we don't currently own a cast iron pan...would this work as well with a (preheated) oven pan?
Nikki, I think I've done this with a stainless steel pan. It's best to use a skillet - just use the heaviest one you have.
Sorry, this is a stupid question - but then you don't put it in the oven, right? Just use the lid? :)
Broiling in the oven still does a better job and doesn't end up with a nice piece of meat swimming in fat. I prefer to let the fats drip into the bottom of the broiling pan and eat red meat, not the yukky, saturated fats.
Nikki, no, the pan would still go in the oven. You sear it on the burner, and then put it in the oven. Just substitute another sort of heavy skillet for the cast iron. (Tell me if I am missing your question!)
And Iona, the steak here IS broiled. :) The fat is left behind in the pan; you can use it and the drippings to make a sauce, if you want to.
Faith - I'd just never thought that 'regular' pans could go in the oven. I have some decent-quality skillets and pots...I'm sure they'd handle it fine. Thanks for the clarification! :)
I have discovered a way to make my steaks.
Basically, I take the same steak as in the post but I put it in my toaster oven, at 225 degrees, for about 20 minutes (flipping half way through). Don't worry about the steak looking a dullish gray, it will look great after you're done. After the 20 minutes are up, I put a cast iron skillet on the stove at medium high heat and allow it to come to temperature for 5 minutes. Then cook the steak for 3 minutes a side (don't mess with it, just set it and forget it for 3 minutes). Let it rest on a plate, covered loosely with foil, for 5 minutes. Enjoy!
Yes, it takes twice as long as the one cooked in this article, but I really like the way the marbled fats start to melt into the meat when cooked at 225 degrees. I have found that the steaks remain juicier this way.
I use almost this exact method, but usually with tenderloins.
Important notes - pat off any excess oil! You don't need it and you can end up with a smokey apartment. (Also - use a high heat oil - not olive oil).
Also, the steak really really needs to be at room temperature - this is a very important step.
This sounds great! However, my husband won't eat medium rare--needs to be at least medium well, edging toward well-done... Any tips for getting there without burning/drying out the steak??
Just leave the steak in the oven for an additional 90 seconds on each side; it will still have a great crust, and it won't get dried out, but it will be much more towards medium-well.
Great, thank you! We might just try this for Valentine's dinner... : )
Yum yum yum!! I'll be trying this method of cooking steaks tonight!
I just tried Alton's method the other night (500 degree oven) and am curious as to the main difference the broiling (versus baking) will have. Alton's method was extremely smoky (not a bad thing, just wasn't prepared) - should I expect the same here?
@kosha, that's a good question. I have done it both ways several times, and they are really similar. I use the broiler now because I like a really good crust on the meat, and I feel like my broiler does a better job with that. Usually I place the pan even closer to the broiling element than shown in the photos above.
I feel like the broiler does a better job getting a good crust, but it is also a little more forgiving; I overcooked steaks internally a couple times when the whole oven was on at full blast.
But ultimately, the two methods are very similar.
faith, that's really good advice! I turned the whole oven to 500 and my steaks were a bit more done than I expected. The steaks were still juicy and delicious, but I will try the broiler next time!
Thanks Faith! If they haven't already, I think the Kitchn needs to do a post on broiler tips and tricks. Especially for those of us who have unsophisticated apartment kitchens, and just have "Broil" as a setting on our (not so great) ovens. I will definitely adjust the racks to keep the meat closer to the broiling element.
I'm all about staying in for Valentine's Day and have had a three course steak dinner with the bf for a fraction of what it would cost at a restaurant on V-days past. Plus no crowds!
My BF and I aren't even doing VDay dinner, since it is on Sunday we are going to Brunch! Steak and eggs maybe!
I do this without broiling - and I use a regular heavy skillet/saute pan (metal handle only - plastic/resin handles can't take the heat)
Salt, pepper and Herbs d'Provence on the steak - both sides.
Olive Oil on the heated pan on High heat.
Sear that puppy on both sides till it's well carmelized. (I use a screen to cover the pan so that it doesn't splatter all over the stove)
Toss some diced onions and mushrooms over the steak and dump the whole thing in the oven @ 350 degrees for a few minutes (Longer if you want a Medium or Medium Well steak)
Pull the steak out and platter it to let it rest.
Place the skillet on the burner again and carmelize those onions and mushrooms.
Pour some of the wine you're drinking (or some dry Vermouth if you're not) into the pan to deglaze and make a nice little Onion/Mushroom gravy.
Pour over the steak and serve.
Hmm, I just bought a NY Strip. It's fairly thick - about as big as a ribeye. Think this method will be ok?
I've been doing that for years. It is the only way I know how to cook a great steak. Thanks for sharing.
@AndreaRenee, I don't see why it wouldn't work; if the thickness is about the same, then the cooking times should still be fairly right.
@AndreaRenee, I've done something like this with just about every cut and they all turn out great.
One of my favorites is a slight variation for fajitas where I cook a skirt steak with this method and add a dab of spiced up herb butter (fresh cilantro, cumin, cayenne and a good smokey chili powder) on top right before putting it in the broiler for the last time.
Too much work.
Rub with olive oil, Season. Broil as hot and as close to heat source as possible. 2 min each side for medium rare. Leave oven door open. Leave windows open to vent smoke. Cover smoke alarm with foil.
Has anyone tried the Steamy Kitchen steak recipe, "Steak: How to Turn Cheap Choice Steak into Gucci Prime Steak"? It advises to cover the whole steak in thick sea salt for an hour, wash it, dry it and then cook.
It's at http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html.
I'm curious if anyone has tried this, before following the directions above.
Having read this article over the weekend, my Hubby and I just had to try this. I am not a big steak eater at all to be honest but he is, and as it was Valentines day we decided to try it.
The steaks where fantastic, so much so that I am now a fan of steak lol. Great post, easy instructions with pictures. Great job all round. Totally recommend this to my family and friends.
We did this on Sunday, and I have to say it turned out very well! We tried grass-fed beef for the first time and while hubby liked it, I thought it tasted gamey. (I grew up eating venison all the time and don't really care for the taste.) Anyways, this method turned out really well, and no smoke alarm to worry about.
I dig your blog, and I agree that this is a great way to cook a steak, but could you please curb your use of the term "hack?"
Although the accepted blogosphere definition of hacking has become significantly wider in the last few years, there are still some things that shouldn't be considered "hacking" by any stretch of the imagination. Cooking food in your oven's broiler is one of them.
Typically "hacking" in this context refers to modifying something to gain additional functionality. For example, if one were to disassemble their George Foreman grill and add the circuitry from an alarm clock to enable their grill to automatically wake them with the smell of freshly cooked bacon, this could be considered a hack. Dare I say it, this combination of alarm clock and grill could even be considered a "mashup."
In short, hacking implies modification, and using your oven for its intended purpose is hardly a "hack."
Ths looks great! I'm going to try it.
Normally, I give up on steak as soon as grilling weather is over (I live in Detroit) but this sounds like a very good substitute. Thanks!
Despite my lack of fondness for red meat, my boyfriend is a bonafide carnivore. So I picked up some steaks on Monday and decided to give the method a shot for that evening's dinner.
Such a simple method that resulted in a perfectly cooked, medium rare steak. The steaks were absolutely delicious. So much so that I do believe I am now a fan of steak.
Needless to say, the boyfriend thanks you.
@blakedekalb we hear you, but Home Hacks is the name of our editorial theme and event this month. So all our "How To" content is getting labeled under that theme.
This is a great method and easy. I like to call it 5 minute steak. We marinated a few NY steaks over night. We tried two steaks broiled and two in a cast iron skillet. The skillet to oven method produced a perfect medium rare steak with nice seared crispy exterior. The appearance of the broiled steaks were boring. Thanks for sharing the recipe!
Great way to cook steaks! Be prepared for the smoke alarm to go off though. It's happened to me twice now. I think that I will make sure to dab off extra fat next time and have all the windows and door open to be ready :)
The only thing I do different is oiling the pan NOT the steak. Oh, and I make sure the vent fan is on.
I made this last week and WOW it was fantastic!! I've never cooked steak in my life and this was soo easy!! Purchased two individually wrapped grass fed steaks from BJ's and they were quite tasty. BF said that it melted in his mouth, yum!
I used to work for a farmer's cooperative in the Midwest, and based on their research, that grey band around the pink interior will always be tough and lack flavor. We use the America's Test Kitchen method: cold ribeye into 275 oven till internal temp is 95, then pan sear to desired temp. Never fails. And no smoke alarms going off!
I had been doing the Alton Brown steak and setting off my smoke alarms until I ran across a heavenly way in the New York Times courtesy of Alain Ducasse..... Just wonderful
Here is a step by step description with pictures.....
Just to add since I don't normally get 1 1/2 inch steaks I may try Nogard13 toaster oven method and finish it of in the pan with added butter for that Maillard reaction
Tried this last year. Turned out excellent
I have been doing this ever since you posted the recipe last year and it is now the only way I will cook a steak. Hands down my favorite. I can't believe I ever cooked a steak any other way. Thanks so much!
Made this last night for valentines day! The steak came out perfect and I've never made steak before. I also added a dolup of butter on top for extra (flavor). thx!
i made steak this way this past weekend, top loin instead of ribeye (ribeye wasn't locally sourced or rated at whole foods). in addition to salt, pepper and oil i added a mix of basil, rosemary, garlic powder, sea salt, kosher salt and a tiny touch of nutmeg. it was delicious! my boyfriend, who is the steak eater in our house was raving and raving about this!
ok... so, I made this tonight. The steak was cooked to perfection, but holy salt intake Batman!! Are you sure you don't mean 1 teaspoon of salt? A tablespoon is a lot of salt! I hesitated when I read that, but trusted the recipe nonetheless. And that was a mistake—all I could taste was the salt.
Don't ruin your healthy grass fed steak by brushing vegetable oil all over it.
I always use a similar method. I just preheat the skillet on the stove though, and I don't flip the steaks while they're in the oven because I tend to use as a guideline 8 minutes in the oven @ 350 per inch of thickness. (verses broiling).
might be too healthy for some of you, but replacing the oil with butter makes for a much better tasting steak!
I'm into the Cook's Illustrated version, which is that you bring a room temp salted steak, 1 1/2" thick up to 90 for rare, 100 for med in the oven on a wire rack inside a sheet pan (or inside a broiler pan) for 20-30 min at 275F. Then finish it for less than 2 minute on each side of a very hot pan on the stove with one tb oil. Turn down heat to medium, and if desired sear sides using tongs to hold the meat. Minimal smoke, no grey ring, full flavor on the crust.
Please clarify---oven or broiler. Some stoves have the broiler as a separate unit. Does the steak go in the oven, or under the broiler to cook?
I agree with resting the meat after you cook it. But I would not put aluminum foil over it. That will create steam, which will spoil the sear. Just let it rest on a plate or cutting board for 10 minutes. It won't be cold.
Well, this is just plain disappointing. I was hoping it would be a process to bake the steak so that I wouldn't have the frying pan mess on the stovetop. All this is is pan searing. Why not just turn off the burner, cover the frying pan, and leave it for a minute? Why heat up the whole oven just to put a pan-seared steak in the pan in it? This just makes no sense to me whatsoever!
@ 6ingredientsorless - "Then, again carefully, put the skillet and steak back in the oven. Cook the steak for 2 minutes"... after searing on the stovetop, you put in the oven to finish cooking it :)
I skip the stove top completely and cook thick steaks in 15 minutes with just the broiler. I simply season and put a light coating of olive oil on meat and place the skillet near the broiler. You have to have the rack on the upper most level in oven then slide the pan in. I have a non stick skillet with plastic handle at end and leave the oven door slightly ajar with handle sticking out. Believe me it does not melt the handle! A skillet with metal handle is best and you don't have to heat the pan or wait for the broiler that long. Just wait a few minutes for broiler to get hot. I cook a fairly thick steak 7-10 minutes on one side and 5-7 on the other depending on the thickness of the steak and wellness. 15 minute total time cooks a thick london broil to medium rare. I also cook salmon this way, obviously in less time than the steak! It turns out tasting like you cooked it on the grill and very easy clean up!
I, too, use the Cooks Illustrated method. I usually use strip steak 1-1/2 - 2 inches thick, with the side fat and the line of gristle trimmed. I salt it heavily (the equivalent of brining for chicken, pork, and turkey) while it comes up to an internal temp of about 60, and then brush most of the salt off and pat the meat dry. Into the oven at 250 on a baking sheet with a wire rack until the internal temp is 95 degrees. I will say that I always use a remote-probe thermometer, rather than time, to judge things.
After that it's into a very hot skillet (I use top of the line stainless clad aluminum cookware, but well-seasoned cast iron would also work) to sear the top, bottom, and sides. I use grapeseed oil in the pan, because it is neutral in flavor and has a very high smoke point. When I plan to do this I rubberband a plastic bag around the smoke detector nearest the kitchen, as the sound of the smoke detector terrifies one of my yorkies.
What I see in the first picture of the results above is a nice external sear, followed by 1/8 inch of well done meat, and an inside that is actually rare. When I do it the way I have described I see a nice sear, with a 1/16 inch layer of well done meat, and a uniform medium rare pink all the way through.
I don't cook fancy meals that often, but when I d I want them to be absolutely perfect.
We followed this recipe to a tee even down to the amount and type of steak...and it was just too rare for us so we had to add about another 2 min to it. It was delish however. We also used bacon fat instead of the canola oil and it was very very good.
I prepared our steak as written & it was absolutely delicious. Great recipe for when you can't cook out on your grill.
I tried this and it came out perfectly rare. I loved it. Thank you for helping me (finally) cook a steak without cooking it to death.
I do this same type of thing but I throw the oven to 550 or as hot as it goes (not neccesarily on broil) and I put in 2 cast iron pans (a flat fajita styleone and a dutch oven HEAVY one) and let them get ripping hot for about an hour. I was fortunate enough to inherit my grandmothers set that's over a hundred years old after I bought a set of Lodge Cast Iron. I put the steak on the flat skillet then put then put the dutch oven on top right side up on the steak. weight it down with a brick OR put some oil, onions and mushrooms in the dutch oven. At this point you can turn the oven off and put the stuff back in there. Less than 6 minutes you have a perfect Med Rare steak AND onions and mushrooms to put on top. NOM NOM
This is exactly how we do it in our AGA and they turn out juicy and delicious every time and we think better than on the grill. Just be sure to have pot holders because you aren't use to having a hot frying pan handle.
tri-tip lends itself well to oven-cooking too, in my opinion.
... thanks for thinking of us with no access to grill - and they are on special this week at local market - and have Le Creuset cast iron pan!!!
Why not just heat the skillet on the stovetop, then put it in to broil?
Thank you thank you thank you. If I do stove top cast-iron steak cooking the apt. stinks despite the hood and opening the windows. Hot hot hot oven doesn't get the final outer sear.
I cannot wait to try this (it's 5:27 am as I write this....)
I have been cooking for decades and have never actually learned how to make a steak. I appreciate your detailed information.
I made these steaks on Father's Day because I'm a total dork when it comes to grilling. My husband wanted steaks, and I needed a way to cook them. Thank goodness that this was posted right before then and I remembered it!
Our steaks were thinner than the ribeyes mentioned, so I gave them 60 seconds on each side in the oven, and then wrapped them in foil right out of the oven. They rested while I finished preparing everything else. Made a super quick pan sauce with wine, butter and then added whatever drippings collected in the foil wrapped steaks.
He said these were better than grilled and probably the best he's ever had. Thanks, guys! This will be a regularly used method around here now.
Should the broiler be on low or high for this method?
Did anyone add some sliced mushrooms to the pan sauce? It just seems like the perfect addition to an excellent meal. I'm going to try that as an addition to my next try of this.
Even though I live in Idaho, I like to grill year 'round, as long as the wind isn't blowing. A broad brimmed hat stops any "down the back of the neck" snow and it's fun to be outside, for a few minutes at a time. But it's always good to have a "plan B" for the wind.
I'm planning on trying this tonight. Does anyone know if this will harm my glass stovetop?
I always avoided making steak because I never knew how to cook it. Now I'm addicted to it because of this process! The only thing I did differently after the first time was to season the steak and leave it to marinate overnight. I'm African so I need to have the spices and seasonings on my meat! Its a must! But overall, the process is simple and foolproof! My grocery budget has gone up this month for sure!
Great method, thanks!
Please be aware that canola (or other vegetable oil) is EXTREMELY unhealthy. All that propaganda that taught us otherwise is just Big Ag lying to us.
There's no such thing as a canola plant; it just stands for Canadian Oil. It's genetically-modified rapeseed. So, like most of the other vegetable oils (made from GMO corn, soy, etc), you start of on a bad foot already.
Then they hydrogenate it. Why? Because it wouldn't sell otherwise. All these cheap crops produce oils that go rancid so quickly you couldn't sell them. Changing the molecular structure by adding that hydrogen atom creates a monster molecule that the body CANNOT METABOLIZE. And yet, it spends all its energy trying to. The molecules clog us the parts of the cells' membranes that are supposed to allow foods to enter, and waste to exit. The resulting imbalance is SEVERE.
I could go on and on. But please use an oil like olive or coconut or palm or rice bran (if it's non-GMO). The saturated fat scare is another huge lie. It was based on ONE study that was completely faulty (on purpose). Look at southeast Asians, who use coconut and palm oil almost exclusively. Do they look fat and like they have clogged arteries? Nope.
JUST SAY NO TO HYDROGENATED OILS. When first produced, they weren't even intended to be food. They work well as degreasers. I'm serious. Go back to the healthy fats that mankind has existed on for what, millions of years? ANIMAL FATS are healthy. Butterfat is good for you. LARD is far and away healthier than Canola. Can you imagine? We've been lied to in incredible, egregious ways, to the benefit of Monsanto et al.
I'm a vegetarian, but I made this tonight for my husband's birthday. It turned out perfectly! Just medium-well and a lovely peppery crust (I had to try it). He said, "best steak ever." So this method is truly fool-proof; I haven't cooked meat in years!
I can't imagine how you could have possibly fed 4 people with
1 pound of ribeye, even if it was boneless. Did you by chance
have a whole baked chicken on the table also?
1 pound of steak will most definately *not* feed 1 Texan he-man.
36 years of grilling steaks and I only made that particular mistake
the first time I served steak. (Live and learn)
Doesn't make sense to me.
Do you turn on the oven, or just the grill? (the "broiler" in American speak). That is what I would call the heat source at the very top of the oven that has its own control (sometimes just on or off).
If you are just using the grill (broiler) then you should always leave the oven door open - though you at one point mention "opening the oven". To leave only the grill (broiler) on with the door closed is really dangerous...
Also, cooking under the grill (broiler) always leads to a lot of splashing into the heat elements, which is a tricky thing to clean. Do you find this method particularly splattery?
My brother is a chef and I am pretty sure he told me they always pan sear and then put the steak into the oven proper (ie, hot oven, door closed), which makes sense to heat the whole thing not just one side.
Perhaps that is what your instructions are attempting to provide, however you use the turn "set to broil" rather than "set oven to high"?
Can you please elaborate? Perhaps some of you who have said you followed the instructions without confusion?
I also agree with others above about canola oil, try virgin coconut oil (comes in a jar). The combination of (very subtle) coconut flavour plus meat is to die for.
I about feel off my chair reading this comment. I realize you wrote this last year and probably won't see my reply, but here goes anyway. It sounds like you used table salt and not Kosher salt. Are you sure you read the directions? ha ha ha ha. So funny, thanks for that.
ha ha. so funny.
"Humanely butchered" is an oxymoron.
Cast iron shouldn't be metal...
It shouldn't be a problem at all. I have a glass induction stovetop and nothing really damages it.
Sold! Husband stated, and I quote, "Honey, this is better than the steaks I grill!" N'uff said.
You know there is a way that I cheat with a steak on the grill that might work for an oven as well. You take a flank steak --- london broil, anything big --- and marinate it for about four hours with your favorite steak marinade. Then place it in a baking dish in the oven --- about 400 degrees for about ten minutes, then flip for another ten minutes. Then remove the steak. Cut on the bias into thin strip and sear on a hot pan.
This is the same thing I do on a grill and 'might' work in an oven.
Everett De Morier
Ok, just FYI, I have never posted a comment on anything online in my life !!
I tried the your recipe for Chicken Breast and it came out amazing. I could not believe how good it was. So I had a Steak in the fridge and just followed your instructions for the Steak. OMG !! When I tell you I have been trying forever and a day to cook a restaurant steak and it has never come close until tonight. My steak came out perfect !! My girlfriend tried some and was like WTF. Thanks for the amazing instructions and please keep this site going. I am a finance geek, not a chef and if I can make dishes like this from these instructions, anyone can. Enjoy
Hi, I would love to try this method out, because it would save me a lot of time compared to the way I normally cook my steaks in the oven. But I have one problem, the only steaks I have are Cross Rib, Sirloin Tip, and New York Steak. Can I still use this method, or does it only work with Ribeye steaks? please respond!
I have a question, this sounds amazing but I found another marinade I wish to use instead. How do I cook it using another marinade to make it the medium I want it to be?
I wish to use a different marinade also. What step did you start in at and what all did you do different?!?! I know the recipe for the marinade I wish to use but I wasn't sure if I do anything else different in the process. ^^
What do you mean, Pi, when you say Cast Iron is not metal? Cast iron is iron. Iron is a metal.
Oh sweet lord. I just decided to up and cook my first steak and I thought, let's see what the Kitchn has to say about it. That was seriously one of the best things I've ever eaten – with some mashed cauliflower on the side, it was just perfect. thank you!
So here's what I do. I don't use the olive oil, and I only really have a regular frying pan. So without anything I begin to heat my frying pan and throw the steak in. Depending on how well I want it changes how high or low I set the heating to. Generally a high start is excellent to get that charred taste around the edges but doesn't make a well done steak. It takes about 5-10 minutes and I come out with my favourite steak.
Followed the recipe exactly as written and it turned out great... would never have thought of doing it this way myself.. My cast-iron skillet is only 8 inches so I had to look for a slightly smaller cut of meat. Next time I'm going to try a couple of filet mignons.
If anyone tries making this in other than a cast iron skillet, be careful. Make sure the pan can handle the extreme heat… especially the handle.
I tried this recipe for my steak today. It came out great. It was absolutely the best steak I ever tasted. I never cooked a steak that came out so tasty, tender and juicy before. I will forever use this recipe. Thank you so much, you changed the way I cook steak. The cast iron skillet is the key. I will grace my table for my family with this wonderful recipe for steak.
...would this method work with a sirloin?
my husband prefers sirloin, and this was the simplest method i've found yet. would the cooking times be the same, or would i have to adjust...?
Thank you, thank you, THANK YOU! I used a porterhouse and followed the recipe to the letter. My kitchen was smoky and the smoke alarm went off twice but, it was SO worth it! I will be using this method from now on!
I've been doing the Alton Brown Method for year I will have to try this on next. I also recently discovered a second dish. I always had a lot of beef fat left in the hot pan. I decided to dice up some potatoes and cook them in the beef fat while the steak rests. Season anyway you want, they were crazy good.
I wish you would come back to this thread and read the comments. I can't do much due to the smoke alarm issues. My apt is so tiny. So I wish you would do an article on using electric grills on the patio. I think I can use one of those per my lease. Otherwise I have to go to the community grill and no way am I going to do that. I don't have room to store supplies to use it and people don't clean up the grill much at all.
Hmmm ... should have double-checked as I knew acidic things aren't great in cast iron ... deglazing it with red wine made it weird and dull. Should not suggest making the sauce in the skillet, I think, or at least remind of the downsides.
Grill broke a few weeks ago an had to do a little research on how to cook one right inside. Mixed my spices a little different, but this is perfect otherwise for cooking a steak. Perfectly rare and very juicy. Thanks for the cooking method. Will definitely remember this one for the winter months.


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December 01, 2010
It's a Small World
In partnership with Disneyland Resort and CHOC Children's, Sylvania helped brighten the holidays for a special little girl named Adela and her family. Adela Jauregui, 8, a patient at CHOC Children's, along with some Disney friends, helped light up the It's a Small World ride at the Disneyland Resort to celebrate the start of the holiday season.
CHOC Video Library
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|The Swenson Family Foundation Supports CHOC Children's
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Philanthropist James Swenson shares why he supports CHOC through the Swenson Family Foundation, and the importance of philanthropy.
|Disneyland Resort: Allan Fazio - No Place Like CHOC
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Allan Fazio, Vice President of Global Business Technology Strategy at the Disneyland Resort, talks about the role of Corporate Partners at CHOC Children's.
|Hyundai Donation - Hope on Wheels
May 02, 2012
Hope On Wheels and Hyundai Motor America presented the second installment of a $10 million commitment to CHOC Children's to fund groundbreaking cancer research at the Hyundai Cancer Institute at CHOC Children's.
|Hyundai Motor America Donation - CHOC Children's
May 02, 2012
Hope On Wheels and Hyundai Motor America presented the second installment worth $2 million and part of a $10 million commitment to CHOC Children's to fund groundbreaking cancer research at the Hyundai Cancer Institute at CHOC Children's. To commemorate the event, Hope On Wheels hosted its signature Handprint Ceremony.
|Critical to the Community
April 04, 2012
Learn about the new patient care tower at CHOC Children's and how it is an integral part of pediatric healthcare in Southern California.
|Scenes from CHOC Follies 2012 - Christina and the Crystal Ball
March 29, 2012
This musical production features many talented Orange County residents singing and dancing to raise funds for CHOC Children's.
|Disneyland Resort Announces $5 Million Donation to CHOC Children's
December 12, 2011
CHOC Children's is excited to share that Disneyland Resort announced a $5 million donation to CHOC in support of the "Change CHOC, Change the World" comprehensive fund-raising campaign. A small event was held on the morning of February 6th, 1012 to recognize the gift to announce the gift.
December 12, 2011
Brent describes his experience at CHOC Children's at Mission Hospital after being involved in a serious car accident that caused major brain injuries.
|Scenes from CHOC Follies 2011 - A Funny Thing Happened on the Way to the Follies
March 22, 2011
This musical production features many talented Orange County residents singing and dancing to raise funds for CHOC Children's.
|There's No Place Like CHOC
February 23, 2011
CHOC Children's is taking bold action for transformative change - growing from a crucial regional pediatric care center to one of the nation's leading children's hospitals.
|Rita Jew, CHOC Executive Director, Pharmaceutical Services
February 23, 2011
Rita Jew describes the challenges of dispensing proper doses of medications for CHOC patients.
|Dr. Tony Soliman, CHOC Neonatologist
February 23, 2011
Dr. Tony Soliman, Neonatologist, speaks about the CHOC Children's Small Baby Unit dedicated to caring for the very small, very fragile premature babies.
|Marta Gebo, CHOC Patient & Family-Centered Care Coordinator
February 23, 2011
Marta Gebo describes for us her role as parent and family advocate and how the Patient & Family-Centered Care approach adds to CHOC's quality care.
|Dr. Jim Cappon, Medical Director of Quality & Patient Safety
February 23, 2011
Dr. Jim Cappon tells us about his motivation in making CHOC better place.
|Jenee Areeckal, Oncology Social Worker
February 23, 2011
Jenee Areeckal, Oncology Social Worker at CHOC Children's Hospital, tells us about the importantce of treating the whole family.
|Dr. Phil Schwartz, Director of National Human Neural Stem Cell Research
February 23, 2011
Phil Schwartz, PhD, speaks about using stem cell research to understand the disease of autism.
|Dr Jason Knight, Medical Director of Transport
February 23, 2011
Dr. Jason Knight explains why there's No Place Like CHOC.
|Dr. Nick Anas, Director of Pediatric Intensive Care
February 23, 2011
Dr. Nick Anas describes that CHOC is here to provide the quality care that the children deserve.
|Dr. Diane Nugent, Medical Director, Hematology
February 23, 2011
Dr. Diane Nugent reveals that CHOC is able to launch tecnology not available anywhere else in the United states for monitoring sick children.
|Delphine Lee, Member of CHOC Foundation Board of Directors and Volunteer
February 23, 2011
Delphine Lee has a daughter who was at one time a patient at CHOC. Delphine has been affiliated with CHOC for 24 years.
|Ashley Zook, RN
February 23, 2011
Ashley Zook explains how CHOC gives parents power by showing them where they can touch their child, whether a hand or a toe, or letting them feed and hold their babies.
|No Place Like CHOC
February 23, 2011
At CHOC Children's we know that children are not just small adults. Learn how we provide the unique care children need today and how we are advancing the pediatric care of tomorrow.
December 12, 2010
On Christmas night, tiny Carson Andrew was born, weighing only 2 lbs. 14 oz. He would spend the next three months fighting for every breath. Your donation will help children like Carson receive the life-saving care they so desperately need and deserve.
|Josh's Story
June 08, 2010
Josh is a 16 year old cancer patient who uses painting as a creative outlet for dealing with his treatment. In this video, Josh talks about his creative process and shows some of his work.
|Give Miracles: Frankie's Story
June 04, 2010
Frankie Mach, a 20-year-old mother of two found out she had cancer; just days after her daughter's cancer went into remission. As Fox LA's Al Naipo reports, Mach is taking part in a unique treatment program, offered by CHOC and UC Irvine for adolescent and young adult cancer patients.
|The Call
May 14, 2010
Documentary short film shot over the course of 15 days in the hospital providing a remarkable behind-the-scenes view of the miracles that unfold every day at one of country's top children's hospitals--CHOC Children's.
|Scenes from CHOC Follies 2010 - The Wizard of OC
March 29, 2010
This musical production features many talented Orange County residents singing and dancing to raise funds for CHOC Children's.
|CHOC Children's Neuroscience Institute - Mason's Story
February 24, 2010
Dr. Muhonen, medical director of the CHOC Children's Neuroscience Institute talks about the emergency brain surgery that saved Mason's life.
|Welcome to the CHOC Walk 2009
October 18, 2009
Kim Cripe, President and CEO of CHOC Children's, welcomes the walkers to the CHOC Walk in the Park 2009.
|CHOC Walk 2009
October 18, 2009
More than 12,000 walkers participated in the 19th annual CHOC Walk in the Park, hosted by the Disneyland Resort. The walkers raised more than $1.5 million dollars for the hospital during this years event that took place on October 18th.
|KIIS FM Lollipop Live 2009
September 15, 2009
On Tuesday, September 15th, KIIS FM spent the day with us from the Radio Lollipop Studios inside CHOC. Thanks to our friends at KIIS, CHOC Rocked (literally) with many celebrity guests stopping by the Radio Lollipop studio and visiting patients up on the floors.
|Ryan Seacrest Prank Call - Lollipop Live 2009
September 15, 2009
On Tuesday, September 15th, KIIS FM spent the day with us from the Radio Lollipop Studios inside CHOC. Ryan Seacrest had some fun with our staff while visiting the floors.
|CHOC Walk Kid Chairs
August 15, 2009
Every year, two special children lead 15,000 CHOC Supporters down Main Street, U.S.A. in the Disneyland® Resort in Anaheim California. These remarkable children remind us of how important CHOC Children's is to our community. It's for the children that we walk and it's for them that CHOC makes miracles and Disney® makes magic!
|Donor Profile - Chris Griffith
April 13, 2009
Chris Griffith, CHOC Children's Foundation Board Member, talks about why she enjoys giving back to CHOC.
|Patient Profile - Jenee Areeckal
April 13, 2009
Jenee Areeckal, cancer survivor, talks about her experience with cancer as part of the It Can't Own Me--interviews with young cancer patients series.
|Scenes from CHOC Follies XII - The Princess and the Prius
April 02, 2009
This hilarious musical production features 100 of Orange Countys prominent business, civic and society leaders singing and dancing to raise funds for CHOC Children's.
|Ducks 2009
March 09, 2009
Video featuring the Anaheim Ducks and the relationship they have with CHOC Children's.
|Ducks Night Promotion
January 18, 2008
Two great teams come together for one great cause. CHOCO the bear and Wild Wing battle it out in this promotional video for CHOC night at the March 9 Ducks game at the Honda Center. (2008)
|Go Kid Go
January 01, 2008
Promotional video describing CHOC's commitment to helping kids in our community.
|Ducks Pre-Game Check Presentation
March 09, 2007
The Anaheim Ducks presented CHOC with a generous donation before the Ducks took to the ice on CHOC Night at the Honda Center.
|Children's Miracle Network
February 22, 2007
Children's Miracle Network is dedicated to saving and improving the lives of children by raising funds for children's hospitals across North America and Canada. Every dollar raised in Orange County through Children's Miracle Network will now be given to CHOC to fund programs, research and equipment.
|Why Come to CHOC
February 07, 2007
CHOC physicians, patients and their families talk about how CHOC provides expert pediatric care. Includes stories from our Heart, Neuroscience, Cancer and Critical Care programs.
|Highlights from CHOC Follies X
May 21, 2006
The Follies is one of Orange County's most original and successful charity events, which has netted over $3 million for CHOC over the past ten years.
|Sarah's Story
April 13, 2006
30 second commercial depicting CHOC patient Sarah who was diagnosed with leukemia. Sarah received cutting-edge treatment at the CHOC Cancer Institute.
|CHOC Rocks!
September 01, 2005
Parents and patients talk about their experiences at CHOC and how the doctors, nurses and staff have influenced them during their treatment.
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School of Education will present an educational technology conference for teachers and administrators on Tuesday, Feb. 24.
February 20, 2009
DEARBORN / Feb. 20, 2009---The School of Education at the University of Michigan-Dearborn will present an educational technology conference for teachers and administrators called Jumpstart Your Path to the 21st Century on Tuesday, Feb. 24.
The conference will be held from 8:30 a.m. to 3:30 p.m. at the campuss Fairlane Center North Building, located at 19000 Hubbard Drive.
Pamela Livingston, author of the book 1-to-1 Learning: Laptop Programs That Work, will give the keynote presentation at the conference. Livingston will demonstrate a 21st-century technology-infused classroom activity with 6th, 7th and 8th grade students. Participants will have the opportunity to interact with students and learn more about innovative learning practices.
Cost is $75. Register online at http://www.one-to-oneinstitute.org/Workshop.aspx?id=15. For more information, call Kate Kennedy at 517-335-0449.
The workshop also may be taken for one undergraduate or graduate credit. Please contact Judy Garfield in Student Services at UM-Dearborn, at 313-593-5385 for more information on tuition and registration procedures for academic credit.
CONTACT: Jennifer Thelen
The Office of University Relations
Room 1040, Administration Building
University of Michigan-Dearborn


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If you were involved in a desperately violent situation would you want to be armed and protected or left empty handed?
If it were me--a responsible 22 year old woman--I sure wouldn't want to be found in harms way without a way to defend myself, no matter what the location.
Two people--a faculty member and an additional victim (likely a student)--were violently murdered at Casper College in Wyoming this morning. The college spokesman, Rich Fujita, told reporters that a crossbow and another similar weapon were used in the attacks.
Wyoming state gun laws leave it to the...


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- Details
Rugged conditions call for footwear as durable and comfortable as our Carhartt Men's 6" Bal Waterproof Safety Toe Work Boot CMH6300 w/ safety toe. From its oil-, chemical- and slip-resistant Vibram® rubber outsole to its oil-tanned leather upper with waterproof membrane, this is one rugged boot. Comfort is enhanced with an OrthoLite® insole, padded collar and OrthoLite® Comfort Tongue, and performance is improved with a molded TPU (thermoplastic polyurethane) heel counter with an achilles flex joint. Built with a composite safety toe, it is ASTM 2413-05, EH rated.
- Oil-tanned leather
- Waterproof membrane
- Oil-, chemical- and slip-resistant sole
- Safety Toe: ASTM 2413-05, EH rated
- Specs
SKU CMH6300 Model CMH6300 Width No In Store Only No
- Warranty
Rural King provides a defect or damage warranty within 30 days of receipt. All Manufacturing Return Policies Supersede Rural King's Return Policy.
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INGLEWOOD, Calif. (May 13, 2011)—War Pilot was primed after a layoff, scooting clear in the closing yards to win the $58,328 allowance feature Friday night at Hollywood Park.
Trained by Mike Pender for owner B J Wright, the 3-year-old War Front ridgling out of the With Approval mare To Be Approved ran past favored Vaundell in his first start since defeating maidens in a turf route here last Nov. 6.
The 5-1 third choice in the field of six, War Pilot, who was ridden by Martin Pedroza, paid $12.20, $3.80 and $3. He ran the six furlongs on grass in 1:08.96 while prevailing by 1 ½ lengths.
Vaundell, who got the lead briefly after tracking longshot pacesetter Caught a Flyer, returned $2.20 and $2.10 as the 3-5 choice. Caught a Flyer, who finished 1 ¼ lengths behind Vaundell, paid $3.60 to show. Sammartino, the 4-1 second choice, was fourth, then came Shediak and Markyg.
A $60,000 purchase at Barretts in March, 2010, War Pilot won for the second time in five starts. He's earned $65,570.
Although he was unplaced with Shediak, jockey Tyler Baze did win three times Friday evening. Baze took the opener with first time starter Miss Ambition, the fourth on Hunter Creek and the eighth aboard Los Bomberos.
Racing resumes Saturday. Post time is 1 p.m.
The main event on the nine race card is the $150,000 Jim Murray Memorial Handicap. A Grade II at 1 ½ miles on turf, the Murray has a field of five after the Friday scratch of Restless Soul. Defending champion Acclamation will face Falcon Rock, 2010 Hollywood Derby winner Haimish Hy, All Saint and Buenos Dias. The Murray goes as the third.
Between the second and third races, Hollywood Park will honor Michael Baze with a moment of silence. The leading rider at the Spring/Summer meet in 2007, Baze, 24, died May 10 in Kentucky.
Members of the local jockey colony wore black arm bands Friday night in Baze's memory and will do so again Saturday.
Copyright © 2009-2014, Hollywood Park. All rights reserved.


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Bust out this terry beach towel from O'Neill to dry off from the surf or soak up a little sun. Its woven branding and cotton terry construction ensure you enjoy the beach or pool with a solid surfing name behind you.
- 100% Cotton terry
- Approximately 63" x 31.5"
- Imported
- O'Neill beach towel
- O'Neill engineered print
- Woven O'Neill carry loop
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Prices and availability are subject to change from the time and date that you print this page.
10/26/2014 4:39:44 AM. For Customer Service, please call 800.606.6252
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double delish. Versatile dish does double duty as lidded server or separate mini plate and bowl. Handmade of brite white porcelain, it serves up perfect pairings for one: sushi and soy, chips and salsa, cheese and crackers.
Details and Dimensions
2-piece saucy dip set. 2.75"Wx2.75"Dx1.25"H
- Handmade
- Glazed porcelain
- Dishwasher- and microwave-safe
- Oven-safe at 350 degrees for no more than two hours
- Made in China
Overall DimensionsWidth: 2.75" Depth: 2.75" Height: 1.25" Small DishWidth: 2.75" Depth: 2.75" Height: 0.25" Small BowlWidth: 2.75" Depth: 2.75" Height: 1"
Return/Exchange Policy
The short story is that you have 90 days within receipt of your purchase to make a return on most non-furniture items. For furniture returns or exchanges, please call us within 7 days of receipt at 800.606.6252 so we can advise you on how to make your return within 90 days of receipt. Our policy is simple. If you are not satisfied with your purchase, we promise an appropriate refund, credit or exchange.


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Leftovers are for wimps — you always finish your meal with plenty of room to spare. Fill up on some killer style with the O'Neill Residue tee. It boasts three distressed script O'Neill brand names and three brand logos on the front for a rockin' look that'll have the ladies coming back for seconds.
- 100% Cotton fabric
- Distressed screen print graphics
- Imported
- Tagless collar
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These 13 hysterical and real road signs were collected from around the 'net. Only the best. You won't believe how funny these are. Be sure to share with your friends on Facebook and Twitter.
Are you concerned that you may be a character trapped in a Tom Waits song? Be smart and learn the warning signs before it's too late. Also, it's too late. It has always been too late.
I'm haunted by a recurring vision of a skeleton flipping me off. To avoid seeing this terrifying image in bumper sticker form, I pay someone with a blank bumper to drive in front of me at all times.
Eyeball-obsessed one-eyed killer and goblin belcher goes on an eye-gouging spree; police are baffled
The Goons expose inappropriate product placement in sci-fi films, using images they made themselves!
Who can forget the prisoner of war pie eating contest escape sequence?
The Something Awful front page news tackles anything both off and on the Internet. Mostly "on" though, as we're all incredible nerds.
Copyright ©2014 Rich "Lowtax" Kyanka & Something Awful LLC.


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The latest news, travel tips and behind-the-scenes action from Monarch Airlines
Browsing articles tagged with " Female Pilot"
Mar 7 2014 / Behind the Scenes
The Women of Monarch Airlines
We're lucky to have an amazing team on board (excuse the pun) at the Monarch Group – with more than 3,200 talented and passionate men and women occupying roles as diverse as marketing, administration, tour operations, web development, finance and flight operations. Almost half of The Monarch Group's staff are women, including 82 percent of our cabin crew, 5 […]Continue Reading »
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Yves Rocher research has selected a cereal able to offer your skin a gentle, effective exfoliating action.
1 min
1 min
1 min
Take out a generous dollop of the scrub and warm it in the palm of your hands.
Apply to your damp face, using light, circuluar, massaging movements, taking care to avoid your eye contour area.
The massage time depends on the state of your skin and its sensitivity. Once this treatment is complete, rinse well with warm water. Do this once or twice weekly.
|Gestes d'Institut
Radiant Complexion Treatment-Gentle Exfoliating Mask
Is your complexion dull? Do you look lackluster?Salon-quality facials! Treat your skin to a professional formula mask in the comfort of your home. Targeted formulas answer your individual skin needs.
Is your complexion blotchy? Is your skin lacklustre? The exfoliating cereals in Gentle Exfoliating Mask gently remove the excess sebum, impurities and dead cells responsible for your dull complexion. During a personal beauty session, let yourself be guided by your feelings. Your skin is cleansed in depth by this easy-to-use 100% cleansing treatment.
In a few minutes, it regains its natural radiance. Once again it is soft and pure. Your complexion is dazzling, you feel lovelier than ever.
Primary advantage The soft paste texture is ideal for a gentle, deep scrub - Tested under dermatological supervision.
2.5 fl.oz. Tube / 75 ml


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HOME > The Paper
The Paper
MTV orders 'The Paper' Florida high school newspaper reality series
MTV has begun production on The Paper, a new docu-reality series that will follow a group of students who contribute to their high school newspaper, Daily Variety reported Tuesday. Full Story
- "Mama June" Shannon reportedly lying about not dating convicted sex offender
- Exclusive: 'Project Runway' Season 13 winner Sean Kelly talks (Part 1)
- 'Here Comes Honey Boo Boo' canceled by TLC after claims "Mama June" dating sex offender
- 'Project Runway' crowns Sean Kelly thirteenth-season winner
- 'The Biggest Loser' eliminates Matthew Miller, sends Jackie Pierson to Comeback Canyon
- Exclusive: 'Survivor: San Juan del Sur -- Blood vs. Water' eliminee Kelley Wentworth talks (Part 1)
- Mike "The Situation" Sorrentino pleads not guilty to tax fraud
- 'Honey Boo Boo' star "Mama June" Shannon dating alleged child molester, TLC "reassessing the future of the series"
- 'Survivor: San Juan del Sur -- Blood vs. Water' switches up the tribes and eliminates Kelley Wentworth
- Jennifer Lopez shells out $22 million for Manhattan penthouse reportedly
- Andi Dorfman and Josh Murray: Nikki Ferrell is invited to our wedding without Juan Pablo Galavis
- Khloe Kardashian reportedly can't reach Lamar Odom to finalize divorce
- Tori Spelling: Am I a b-tch if I say Dean McDermott's mistress is unattractive?
- Exclusive: 'Survivor: San Juan del Sur -- Blood vs. Water' eliminee Drew Christy talks (Part 2)
- 'Chrisley Knows Best' renewed for a third season by USA Network
- Kylie Jenner stars in Jaden Smith's video for 'Blue Ocean' song
- Jennifer Lopez reportedly close to inking Las Vegas residency deal
- Kesha accused of previously denying Dr. Luke abuse under oath in 2011 case
- Kelly Clarkson covers Sam Smith's 'Stay With Me' hit single
- 'The Voice' advances three artists during final "Battle Round" night and Gwen Stefani snags last "steal"
- Prosecutors oppose 'The Real Housewives of New Jersey' star Teresa Giudice's halfway house request
- 'Big Brother' contestant Frankie Grande to star in Broadway musical
- Teresa Giudice and crisis manager Wendy Feldman end relationship over prison request
- 'Dancing with the Stars' first-time pro Allison Holker: I hope the show lets me come back because I'll be stronger


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Agents seized about 1,200 pot plants ranging from three feet tall to seven feet tall from the backyard of a home on the 100 block of Holly Avenue and behind a plywood wall surrounded by cornstalks on Highway 33 between Holly and Almond avenues.
Paperwork in a binder attached to the wooden wall indicated the marijuana behind the wall was being grown for the San Jose-based Yerba Buena Collective, dBA YB Fire Inc. Suspects told authorities that plants found in the backyard of the home were going to be sold to a yet-to-be-determined collective, said Sgt. Bob Hunt of the Stanislaus DEA.
"It was pretty easy to see that it was a commercial production situation," Hunt said, noting the large amounts of plants that were grown.
Javier Arias Guzman, 52, of Martinez; Merchor Cardenas, 19, of San Jose; Camilo Lopez Sujuan, 42, a resident of Mexico who was in the country illegally; and Eric Pinal, 27, of San Jose were arrested on suspicion of marijuana cultivation and distribution, Hunt said.
Cardenas and Pinal both said they were growing marijuana for the Yerba Buena Collective, Hunt said. One of the men said he was being paid $100,000 for the task, while the other said he was being paid $150,000, he said.
Guzman and Sujuan both said they both planned to sell their crop to a collective for profit, Hunt said.
The four men were found in the home on Holly Avenue and in a trailer on the same property when agents served a warrant at 7 a.m., Hunt said.
Authorities worked past 2 p.m. clearing the property of plants, using tractors and a dump truck to remove the plants.
Agents spent several weeks investigating before last week's raid as they sought to obtain evidence that cultivators were growing the marijuana for profit, Hunt said. The county DEA is a collaborative effort among the Stanislaus County Sheriff's Department, city police departments within the county and federal agencies.
A state proposition in 1996 allows for medical marijuana use in California despite federal regulations that continue to prohibit marijuana sales. However, Attorney General guidelines in 2008 declare that cooperatives and collectives for medical marijuana patients may receive only enough money from members to pay for overhead costs and operating expenses.
Hunt said the Patterson farm was growing far more plants than would be consumed for personal use among cooperative members.
A man reached by phone last week at the Yerba Buena Collective, who described himself as a manager but would not give his name, said he did not understand why the raid occurred.
"It's unfortunate what they're doing," he said. "We have all the correct paperwork and everything like that. We have it for our patients."
The Yerba Buena Collective has six locations in San Jose; according to its website. However, the manager reached by phone said its medicinal marijuana patients live as far away as Los Angeles. Its website boasts "the friendliest staff in the industry, the finest selections of medicinal strains, concentrates, edibles, and clones, and customer service beyond industry standards."
The cooperative started growing marijuana in Patterson a couple of months ago because of its rich, fertile soil and widespread areas for growing, the manager said.
"We thought it wouldn't be a nuisance to anybody. We're not hiding it," he said, adding that the plywood wall was erected to hide the plants from thieves.
The collective was still trying to determine whether too many plants were on the site as of Thursday afternoon, and its attorneys would consider legal options, he said.
A few nearby residents said they were glad about the raid. One area resident described it as a "happy day," saying that it appeared suspicious activities were happening there, and the plywood wall that guarded many of the plants was erected in less than two weeks time.
"I swear, it was like in one day it was up," the resident said.
Thursday's bust came less than a year after about 1,360 pounds worth of marijuana plants and 102 pounds of finished product were confiscated Oct. 3 in the same location, although different cultivators were arrested at the time.
It also occurred just three days before a marijuana grow house was discovered at Wolfpack Court and Fountain Grass Drive in south Patterson following a garage fire in the home.
While Hunt did not have immediate details about what was confiscated, Patterson Fire Department received a report of the fire at 8:05 a.m. Sunday, July 29. The fire was caused by an electrical short in the garage, as residents tried to bypass the meter and tap into the electric line directly, said Capt. Jeff Breasher of the Patterson Fire Department.
When firefighters examined the rest of the house, they found a marijuana grow room with grow lights and a filtration system to eliminate the odor of the pot plants, Breasher said.
"It was quite a shock to (firefighters)," he said.
A resident at the home told a neighbor of plans to leave the premises to call 911, and then never returned, Breasher said. Because there were no suspects at hand when DEA agents arrived, no arrests were made, Hunt said.
• Contact Jonathan Partridge at 892-6187, ext. 26, or email@example.com.


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Via Privata P.Portalupi, 1
20100 Linate
Milano, Italia
Are you looking for winter or summer tyres, car or motorcycle tyres? Finding tyres has never been this easy! Find your nearest Pirelli tyre fitter from the list of tyre dealers in your area! Our tyre dealers in Horsham will be waiting to help you choose the tyres best suited for your vehicle, the season and your driving needs.
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Mix & match! Seat liner designed for your
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INGLEWOOD, Calif. (August 8, 2011)—A Pick 6 carryover of $232,356 awaits when racing resumes Wednesday at Saratoga.
A victory by 6-1 shot Red Leader in the final race Monday guaranteed a second consecutive carryover at the historic New York track.
The Pick 6 begins in the fifth race Wednesday. Scheduled post time is 12:13 p.m. PDT. Track gates at Hollywood Park will open at 10:30 a.m. for simulcasts.
Copyright © 2009-2014, Hollywood Park. All rights reserved.


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An 8-liter Dodge sports car is the "least green" automobile for sale in Britain, according to the Environmental Transport Association, a nonprofit group that lobbies for sustainable travel and finances itself by selling insurance.
Driving the Dodge SRT-10 roadster, known as a Viper in the United States, for a year would emit the same amount of carbon dioxide as is absorbed by an acre of oak trees, the association said.
The association named the Honda Insight, which emits 101 grams of carbon dioxide per kilometer, as its Green Car of the Year. By contrast, the Dodge emits nearly five times that amount, or 488 grams of CO2 per kilometer.
(A spokesman for the association said that new Dodge roadsters were taken off the British market by its manufacturer two years ago but that models still were available for sale through certain dealers.)
In a category that assessed luxury cars, the association designated a Jaguar XJ 2.7 Diesel Saloon as the best performer, emitting 209 grams of CO2 per kilometer. The least green car was the Bentley Brookland Coupé, which emits 465 grams of CO2 per kilometer, the association said.


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The Resource Center has all the info you'll need From content to user feedback, the resource center has the information you need for every level of the entrepreneurial process.
Many things can make you a better entrepreneur. But here's one that certainly helps: networking. So every week eMed is going to highlight some healthcare and life science entrepreneurs on twitter you should consider following. This is not an endorsement, but an encouragement. Entrepreneurship is better when everyone joins in the conversation. So please join us by following @emedcommunity and participating on eMed at Entrepreneurship.org.
Want to get connected? Sign up to receive regular news, polls and updates from The Kauffman Foundation.


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- Antique Jewelry
- The Ages
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- So Much More
Edwardian Man in the Moon Moonstone Ring
The "man-in-the-moon" motif was quite popular during the Edwardian era. Carved into a white moonstone gem with finesse, this man in the moon beams with amusement and mirth. When light passes through, his face becomes clearly illuminated and his wide open eyes and broad grin display his sheer joy and merriment. Set into an ornately crafted 14k yellow gold mount with beaded bezel, this man in the moon will bring light into your life forever.
Measurements: 3/8 of an inch (1 cm) in length north to south on the hand and rises 1/4 of an inch (0.5 cm) in height off the finger. Weight of 4.2 grams (2.7 dwt).
Ring Size: US 7-1/2 (UK O-1/2; Int. Dia. 17.75; Euro 56 mm; Japan 15) and can be easily sized to fit most. Ring sizing information.
Hallmarks: "14"; indistinct maker's mark.
Condition: Very good; medium to light wear to shank with a bit of tiny surface scratching; cross-like designs below ornate section of band are worn and have softened with age. Moonstone is fine.
Date & Origin: Circa 1910 and is American in origin.
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More details at Full Guarantee including gift giving options.


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This site is intended for adults only. If you are underage please leave immediately. Enjoy your youth, enjoy discovery, be wise.
All images have been acquired from the Internet or re-blogged. I assume they are in the public domain. I have given credit, when known. If I have erred please contact me and I will be happy to delete the image or provide credit.


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HOME Miami Hurricanes Gear Miami Hurricanes Hats Miami Hurricanes Hats Mens (182 items) Product ID: 850657
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Here's your chance to get even closer to the game. Shield your eyes from the sun in official Miami style with this Legacy 91 training hat by Nike. This is the same style worn by your school's players during their training. It features Dri-FIT moisture-wicking technology to keep your head cool, an embroidered Hurricanes logo on the crown and a team name printed inside the hat. No matter how intense the heat gets on game day, you'll be ready for all the Miami Hurricanes action in this cap!
- 100% Polyester fabric
- Adjustable hook and loop fastener strap
- Dri-FIT technology for ultimate comfort
- Imported
- Officially licensed Hurricanes cap
- One size fits most
- Quality embroidery
- Rubberized Nike tag
- Structured fit
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- Hot Animes This Season
- Sword Art Online II,
- Akame ga KILL!,
- Tokyo Ghoul,
- Tokyo ESP,
- Zankyou no Terror,
- Rail Wars!,
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- Re:␣Hamatora,
- Ao Haru Ride
Saint Seiya Episode 12
if Saint Seiya – Episode 12 are not working, please try one of the Video Mirrors.
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You are Watching Saint Seiya – Episode 12 only at Chia-Anime.com or Download Saint Seiya – Episode 12 Free , Chia Anime is the best anime site! we offer High Quality Fast Loading Videos and you can also watch this episode via Mobile Streaming


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Item #: 305ND57
It's easy to organize and dispense napkins with our selection of restaurant napkin dispensers. Choose a classic countertop and table napkin holder to rest on top of restaurant surfaces or a wall mount model to save you valuable counter space. An in-counter dispenser keeps napkins safely stored beneath surfaces while stand mount holders are a sleek, efficient way to dispense napkins at snack bars, pizzerias, and concession stands. Don't forget to check out our selection of condiment caddies and racks to keep your tables and counters as organized as your napkins!
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HOME Houston Texans Gear Houston Texans Accessories Houston Texans Accessories Toys & Games less than $10 (26 items) Product ID: 502917
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Official 196-page season preview magazine of the 2010 Houston Texans. Includes in-depth profiles of projected starters on offense, defense and special teams and all nine 2010 draft picks, plus key storylines, Texans Cheerleader photos, 2009 season highlights and more.
- Full color photography
- Limited edition collectible
- Officially licensed NFL product
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text: Lots going on this weekend in my part of the country. Starting tomorrow is the Bedford Indiana IBO qualifier shoot.....its a two day qualifier with finals on Sunday. Then on Sunday our club has their shoot. Not sure how Im going to do it but Im gonna try to take in both of them. I was out shooting the Pantera while ago and I gotta say............wow, this thing is really dialed in. If I can keep a handle on the nerves the bow will do its part big time!!


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What do you think of when you think of Switzerland? Is it the dramatic landscapes and quaint country settings? Or is it the unique French, German and Italian cultural influences? Maybe it's the historic castles and heritage?
Welcome to the holiday destination where much still remains a little more natural than in other parts of the world: not only our unique landscapes and mountain world, but also the down-to-earth people who inhabit Switzerland.
The diversity of the landlocked, mountainous country is the essence of Switzerland and gives the country its unique identity. Still, it is best known for its financial institutions, fine cheeses and chocolate, watch making industry, for its scenery and an excellent network of public transportation.Whatever it is, Switzerland has something special for you. Whether your idea of the perfect vacation is hiking in a world of breathtaking vistas or pampering yourself in the lap of luxury.
Welcome to the holiday destination that can still offer its guests authentic experiences, from the sight of a spectacular mountain panorama and the fragrance of an Alpine meadow to a refreshing dip in a natural pool. And the people of Switzerland are no less authentic than the landscape. Helping to drive the cattle up to the mountain pastures, watching a bout or two of traditional Swiss wrestling or a visit to an Alpine dairy are just a few of the innumerable authentic and unforgettable experiences to be had here.
Whoever comes to Switzerland on holiday makes a return to nature – when enjoying a breathtaking snowshoe tour through a forest magically blanketed in snow, for example; or, after an exciting day on skis, reliving the day's pleasures with friends over a fondue.
Swiss cities never fail to impress visitors by their scope. Nowhere are attractions, cultural centres, innovative gastronomy, insider's tips and new favourite places in such close proximity as in Switzerland . Explore our cities on foot and discover their charm and authenticity
Whatever it is, Switzerland has something special for you. Whether your idea of the perfect vacation is hiking in a world of breathtaking vistas or pampering yourself in the lap of luxury.
Dramatic scenery, winter sports, the northern lights and the midnight sun, saunas, and reindeer.
The wild and woolly Atlantic rolls ashore on many coasts.
Tourism is flourishing in the Baltic States of Estonia, Latvia and Lithuania.