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Geni Wren Animal welfare and improving, monitoring and evaluating it are a high priority for the American Meat Institute and its members. But animal welfare, specifically for cattle and swine, is a complex subject not without its own controversies.
At the 2012 AMI Animal Care & Handling Conference this week in Kansas City, Mo., veterinary experts discussed the interface between animal welfare and consumers.
Gail Golab, PhD, DVM, Dipl. ACAW, director of Animal Welfare for the American Veterinary Medical Association, said there are three areas of controversy:
1. Different people evaluate animal welfare differently. "One group thinks about what is going on with the body such as health, reproduction and growth," she explains. "A second group focuses on the mind and how animals feel, and their pain, suffering, contentment and pleasure." The third equates welfare with natural and how close does the animal find itself to if it was "free-living" in nature. Golab says we are looking at intersection of these three.
"The reality is that we stray from the center where these three intersect, and we get disconnects," Golab says. "Physical" people are not as interested in the "natural" or "feelings" aspects of the others. "People gravitate to what has more return on investment for them."
2. Controversy arises when we don't proactively recognize and address public concerns. Three main concerns, says Golab, are animals in boxes or restraint, things "cut off" or modified without pain control, and injury/death of animals. "Consumers care about what, why, when and how," she says.
3. When consumer expectations don't match reality or perceptions of industry performance. "Animal welfare has two components," Golab says. "'What is' which is what we are actually assessing, and 'what ought to be', which is social perspective and ethical concerns."
Golab says what determines social ethic is culture, traditions, science and economics. "People decide what they can and can't live with."
Unintended consequences
National Pork Producers Council Chief Veterinarian Liz Wagstrom, DVM, says in the pork industry there is a lot of emphasis on sow housing and gestation housing, but that there is an increasing awareness of animal welfare efforts that the industry has made in the areas of pain management at castration/tail docking, transportation issues and euthanasia.


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Three business partners in a Scotts Valley investment firm pleaded not guilty last week to charges stemming from an investigation into a $60 million Ponzi-like scheme that defrauded as many as 90 investors.
John Geringer and Chris Luck, both of Scotts Valley, and Keith Rode, of Franklin, Wisc., were arraigned Jan. 17 in federal court in San Jose.
According to court records, Geringer is represented by Michael Whalen, Luck by Jeane DeKelver and Rode by Mark Arnold. U.S. Attorney Jeff Schenk is the prosecutor.
The men are due in court for a bail bond hearing Feb. 7.
According to court records, Geringer and Luck surrendered their passports during the hearing, and Rode did not have one.
The FBI has charged the men with 38 criminal charges of mail fraud, wire fraud, securities fraud, money laundering and conspiracy to commit mail and wire fraud through their investment firm Geringer, Luck and Rode.
Geringer's alleged crimes took place from 2006 to 2012. Luck and Rode are accused of crimes between 2009 and 2012, after Geringer allegedly told them about the scheme.
Geringer faces a separate complaint from the Securities Exchange Commission that alleges he raised $60 million for the investment fund he ran by claiming 17 to 25 percent gains each year beginning in 2005, despite actual losses.
According to court records, a motion is pending to include Luck and Rode as defendants in the SEC case.
To comment, email editor Peter Burke at firstname.lastname@example.com, call 438-2500 or post a comment at www.pressbanner.com.

subset: commoncrawl


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It is the responsibility of all Nursing students while in the BSN program to keep open all lines of communication, so all staff and faculty in Nursing or other UW Bothell and University departments may be able to reach you at any time through a variety of communication mediums.
Specific responsibilities are posted below.
All UW departments, including Nursing, all UW Faculty, staff and other students will use your official UW e-mail address (which is firstname.lastname@example.com) to communicate class information, registration information and much more. Therefore, we require you to set your UW Email forwarding to an email account that you will check daily. You most likely did this at the time you applied to our program, but to check your email forwarding settings and update them at any time as needed, please go to manage your UW NetID resources and click on Email Forwarding on the side menu.
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Tatyana's Q & A
Who's your favorite sports team, and why?
Chicago Black Hawks!!! LUV Winter Sports! :-)
What's your favorite movie quote?
I'll be Back!
What's your favorite video game, and could you kick our butts at it?
Mario Brothers!
Piercings/Tattoos (How many? Where?)
Just my ears!
What's the most embarrassing song on your iPod?
No Ipod! :-(
What's your best party trick?
I don't want to give a way me secrets! :-)
What's the most memorable pick-up line you've ever heard?
Can I follow you home??? Girl say's Why??? .....Well my parents alway's told me to follow my Dream!
What's the worst job you've ever had?
Worked as a maid. :-(
What's the most dangerous thing you've ever done?
Riding Roller Coasters.
It's 4AM after a crazy night out – what are we eating?
Krystal Burgers!
What's the strangest thing in your fridge right now?
Pickeled Watermelon. :P)
What's the naughtiest thing you've ever done in public?
If I told you I just might get arrested! ;-)
What do you feel sexiest wearing?
My Hi-Heels....Just my Heels!!! ;-)
Tell us a joke.
3 mother's at sitting a sidewalk cafe & having lunch together,one day. A brunette, a blonde & a redhead all of which have teenage daughters.The redhead speaks up & say's I was cleaning my daughter's room the other day & I discovered an open pack of cigarette's under her bed. I never knew she smoked! The brunette speaks up & say's that's strange a similiar thing happened to me recently too. I found a 1/2 bottle of liquor in my daughter's dresser bureau, I never knew my daughter drank! The blonde speaks up ,Oh My God!!! That is really,really weird, I found a 1/2 box of condoms in my daughter's nite stand,....I never knew she had a penis!


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A for effort: Haworth Tompkins' Dyson Building
Smart, tough and open, but Haworth Tompkins' Dyson Building for the Royal College of Arts could be too clever for its own good, writes Felix Mara. Photography by Philip Vile
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Latest content added for The Portal to Texas History Collection: Heritage Magazinehttp://texashistory.unt.edu/explore/collections/TXHM/browse/?sort=added_a&fq=str_location_county:Dallas+County,+TX&display=brief2012-10-02T11:59:38-05:00UNT LibrariesThis is a custom feed for browsing The Portal to Texas History Collection: Heritage MagazineHeritage, Volume 01, 20112012-10-02T11:59:38-05:00http://texashistory.unt.edu/ark:/67531/metapth254220/

Quarterly publication containing articles related to the preservation of historic artifacts and sites in Texas. Feature articles discuss various aspects of Texas history and heritage, often highlighting museums and collections within the state. Also included are book reviews, current preservation news, and a listing of historical museums in Texas.


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This Tumblog was created by James Vilchez and Samuel Morris also known as The Dapplomats (self-titled) to show men's style and more. Any questions, comments, or concerns feel free to ask. Your Feedback is greatly welcome and appreciated.
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Main Content
There isn't much out there that can keep a guy like you down. Your resilient attitude and ability to overcome anything has branded you as the "comeback kid" among your friends – you've gained plenty of respect around your crew. Throw on this Comeback tee from Billabong for a sense of much deserved recognition. Made of organic and recycled materials, it features two-tone "Billabong" lettering across the front for a simple yet classic look. Just keep doin' your thing dude – you've made it this far.
- 50% Organic cotton/50% Recycled polyester
- Imported
- Lightweight heathered T-Shirt
- Screen print graphics
- Tagless collar
- Woven logo clip tag
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Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


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- Antique Jewelry
- The Ages
- Engagement Rings
- Antique Rings
- Diamond Jewelry
- So Much More
Brilliance in a Eternity Band Wedding Ring
An expanse of five (5) brilliant cut diamonds of an estimated total weight of .25 carats (H-J color range; VS2 clarity) set in 14k white gold catches the eye and mesmerizes with its rays of prismatic reflections. The ring, with a 14k yellow gold shank is appropriate for a wedding band or a half eternity ring. On the side profile is an area which, if so desired allows for permanent joining to a wedding ring
Date: Circa mid to later 20th century.
Measurements: 1/8 of an inch (0.3 cm) in length north to south and rises 1/8 of an inch (0.4 cm) in height off the finger. Weight of 2.0 grams (1.3 dwt).
Ring Size: US 7-3/4 (UK P; Euro 18; 56.5 mm; Japan just over 15) and easily can be sized to fit most. Ring sizing information.
Hallmarks: "14k"; "Pat Pend"; "A-One".
Condition: Excellent.
Origin: American.
Note: Diamonds have not been removed from their mounts to preserve the integrity of the setting. All diamond weights have been approximated by measurement and formula and may vary from actual weights. Grading has been done in situ and also may vary if stones are removed.
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- Antique Jewelry
- The Ages
- Engagement Rings
- Antique Rings
- Diamond Jewelry
- So Much More
Victoriana: August 20th 1885 – "Robbie" Hair Ring
Although jewelry containing plaits, braids or plumes of human hair was worn since the 17th century, the practice reached its zenith during the Victorian years. Not at all limited to mourning pieces, the material was prized for its incorporation into love token jewelry which was exchanged between cherished friends, family members, beaus and belles.
Interposed within a ring of 14k rose gold is a tight plait of dark ash blonde hair which is visible through pierced and open gold work or cutouts of the capital letters which spell the name "R O B B I E". Beautiful engravings of botanical motifs, accents and an outstanding dart architectural design adorn the surface. Most likely given as a sign of affection or passing, it is inscribed to the interior in italic script "Aug. 20, 85" for August 20th, 1885.
Measurements: 5/16 of an inch (0.8 cm) at the widest.
Ring Size: US 6 (UK L-1/2; Euro 16.5; Int. Dia. 52 mm) and can be sized by our expert jewelers. Ring sizing information.
Hallmarks: Inscribed in script "Aug. 20, 85".
Condition: Excellent; evidence of old resizing slightly visible (more highlighted on our photograph than in person) in a faint black streak at the very back.
Date: Circa 1885.
Important: This ring should not be in water nor exposed to any other liquids, cleaning products or harsh chemicals due to the nature of the material.
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This boldly textured ring is split with a seam of three brilliant gemstones. Sleek and streamlined, with a band that tapers in the back, this ring is very comfortable to wear. See Details
Gemvara jewelry is truly personal: you design it, choosing gems and metals to celebrate your story, and we craft it just for you. We'd love to help you find your perfect piece! (more)What quality are your gemstones?
They are all-natural and hand selected fine quality. (more)


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The Texas Kindergarten Readiness System (KRS), formerly the Texas School Readiness Certification System (SRCS), evaluates the effectiveness of prekindergarten, Head Start, and community-based licensed child care programs in preparing children for kindergarten. The KRS analyzes data from participating prekindergarten programs and from each student's kindergarten reading diagnostic instrument administered at the beginning of the child's kindergarten year. The analysis results in designation of prekindergarten programs that are successful in preparing students for kindergarten school entry.
Prekindergarten, licensed ;child care (for-profit and nonprofit), and Head Start programs that are part of the Texas School Ready! grant program and the Texas Literacy Initiative (TLI) are required to enter data into the KRS. For all other prekindergarten, licensed child care, and Head Start programs, KRS is strongly encouraged and at no cost to the participant.
The Texas Kindergarten Readiness System (KRS) recognizes excellence in Texas early childhood education programs across the state. Any Texas school district PreK program, licensed child care center or Head Start program currently serving prekindergartners can apply to be a PreK CENTER OF EXCELLENCE at no cost to their program. Designations will be awarded by the Texas Education Agency in 2013.
Apply to be a PreK Center of Excellence, and let parents and your community know your program cares about giving their children the very best start when they enter kindergarten.
This program is offered through a partnership with the Texas Education Agency and Region 17 Education Service Center.
Data from KRS is used in the process to determine kindergarten readiness.
Features of KRS:
Texas Education Code §29.161
Department of Federal and State Education Policy 512-936-6060Howard Morrison, firstname.lastname@example.com
Page last modified on 11/1/2013 03:59:08 PM.
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A 14K yellow-gold pendant set with one drop-shaped South Sea Pearl, 11-12mm and golden in color, and one bezel-set Diamond totaling 0.06 carats, total weight, with an 18" 1.6mm "Diamond-cut Popcorn" chain. Approximately L: 1 1/2" W: 7/16"
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Wedding Limos near mcleod lake,bc
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Destiny Limousine LTD
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Surrey, BC | 604-597-9040
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We offer $300 discount with this coupon on Ford Expedition SUV Limousine Wedding Package 8 Hours $900 after discount. All our packages includes Soft Drinks, Bottled water, and basic decoration. We are Better Business Bureau accreditation with A+ rating since 2003


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The Great Debate UK
from Reuters Editors:
Typewriters, Technology and Trust
Dean Wright is Global Editor, Ethics, Innovation and News Standards. Any opinions are his own.
A little girl in my family got a typewriter for Christmas.
Not a laptop. Nothing with a screen. A typewriter. The old-fashioned manual kind with a smeary ribbon and keys that stick.
Typewriters had pretty much gone the way of dodo birds, car tail fins and cigar-chomping editors who yell "Stop the Presses" quite some years before my granddaughter was born. But it was the typewriter used by the school-age, aspiring journalist in the movie "Kit Kittredge: An American Girl" that captivated her.
Or maybe it was the way the typewriter was used. In the movie, a tween-ish girl, played winningly by Abigail Breslin ("Little Miss Sunshine"), does old-fashioned journalism and writes stories that help right a wrong in Depression-era Cincinnati. Kit may be young, but in a challenging environment she keeps her wits—and a strong sense of ethics—about her.


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It is an easy to digest soy formula for common feeding problems such as fussiness, gas and spit up. DHA and ARA, special nutrients found in breast milk that are important for brain and eye development.
Breast milk is recommended. If you choose to use infant formula, the makers of Similac have a formula that is right for your baby.
Water (86%), Corn Syrup (6. 6%), Soy Protein Isolate (1. 9%), High Oleic Safflower Oil (1. 4%), Sugar (1. 3%) (Sucrose), Soy Oil (1. 1%), Coconut Oil (1. 0%), Less than 0. 5%:, C. Cohnii Oil (Source of Docosahexanoic Acid (DHA), M Alphina Oil (Source of Arachidonic Acid (AHA), Calcium Citrate, Potassium Citrate, Calcium Phosphate, Potassium Phosphate, Potassium Chloride, Monodiglycerides, Soy Lecithin, Magnesium Chloride, Carrageenan, Sodium Chloride, Ascorbic Acid, Choline Chloride, L Methionine, Taurine, Ferrous Sulfate, M Inositol, Zinc Sulfate, D Alpha Tocopherol Acetate, L Carnitine, Niacinamide, Calcium Pantothenate, Cupric Sulfate, Thiamine Chloride Hydrochloride, Beta Carotene, Vitamin A Palmitate, Riboflavin, Pyridoxine Hydrochloride, Folic Acid, Potassium Iodide, Potassium Hydroxide, Phylloquinone, Biotin, Sodium Selenate, Vitamin D3, Cyanocobalamin.
For use in a different feeding container (cup or bottle) : As your babys doctor if you need to boil (sterilize) the empty bottles before adding formula. Pour desired amount into the clean feeding container, recap bottle, refrigerate and use within 48 hours. Discard any unused formula remaining in the feeding container within 1 hour after feeding begins.
Storage : Store unopened at room temperature : avoid extreme temperatures. Do not reuse this bottle. Protect from light. Store in carton until ready for use.


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Sea Shepherd has undertaken Operation Desert Seal for the first time to defend Namibian Cape fur seals from being slaughtered in the tens of thousands. Learn more and support our efforts to stop the slaughter today.
The Cape fur seals are under siege - all for the benefit of a few greedy people.
Please help us defend this defenseless marine mammal and give as generously as you can today!
P.O. Box 2616,
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Sandy Relief Beer started as a video project by photographer Matt Furman and Niko Krommydas, but quickly morphed into a collaborative relief effort by eight local breweries after Hurricane Sandy devastated Long Island and destroyed Barrier Brewing Company in Oceanside.
The participants gathered at Blue Point Brewing Company on December 04, 2012 and brewed Surge Protector IPA, an India Pale Ale, to raise proceeds for victims of Hurricane Sandy and the recovering brewery.
Each brewery donated an ingredient for Surge Protector IPA, exhibiting the solidarity of Long Island's beer community.
Long Island Cares, Inc. will receive one-half of all proceeds from Sandy Relief Beer.
Clare Rose Inc. is funding Sandy Relief Beer and handling all distribution of Surge Protector IPA.
The beer is labeled under Blue Point Brewing Company.
Participating Breweries:
Barrier Brewing Company
Blind Bat Brewery
Blue Point Brewing Company
Great South Bay Brewery
Greenport Harbor Brewing Company
Long Ireland Beer Company
Port Jeff Brewing Company
Spider Bite Beer Company
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Global Headquarters: London, United Kingdom
Number of Employees: 51,700
Fun Fact: AstraZeneca has operations in over 100 countries including Algeria, Bulgaria, Greece, Saudi Arabia and the Philippines.
Corporate Culture: AstraZeneca has a culture in which their employees always feel valued, encouraged and rewarded for their contributions. They provide their employees with efficient leadership, clear objectives, open communication, outstanding education and development opportunities, and an energizing workplace, where success comes from personal merit and performance.
With positions available in the United States and abroad, you can count on us to bring you current and available jobs at AstraZeneca. TweetMyJobs will send you alerts as soon as relevant jobs become available so you can apply and stay ahead of the competition.
Interested in AstraZeneca jobs? With a variety of healthcare positions available - from Pharmaceutical Sales to finance - we have the AstraZeneca job listings the minute they become available. Receive instant notifications when new jobs are available in your area.
AstraZeneca is a global biopharmaceutical company that engages in the discovery, development, and commercialization of prescription medicines. AstraZeneca provides solutions to diseases for patients and doctors and real money value of medicines for people paying for healthcare. If you are looking for a career or a part time employment opportunity that helps improve the world and puts patients first, then working at AstraZeneca is a great decision for you.


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Striped Popover Shirt
We borrowed striped shirting from the boys, made it feminine, and reinvented it with popover ease. Designed with a faux placket, a side zip that opens from the bottom, and bias-cut piping to complement the pattern.
- Darts at bust and front and back create a feminine shape.
- Point collar. Vented 3/4 sleeves.
- Yarn-dyed stretch cotton poplin.
- 71% cotton, 25% nylon, 4% spandex. Machine wash. Imported.
- Length: 26.5" from shoulder.


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Beagle Puppies for Sale
Ruby / Beagle
• Female • $600
Trixie / Beagle
• Female • $525
Lilac JM Healthy Beagle Pup Redy 12/7
• Female • $500
Little Beauty
• Female • $450
View More Puppies for Sale
Breed Group: Hound
Weight: 18-30 lbs
Height: 13 inches
Color(s): any true hound color (tricolor)
The Beagle was originally bred for hunting purposes and does remarkably well. Being a scent hound, this breed has the tendency to follow his nose and ignore anything and everything so obedience training at an early age is a must. The Beagle originated as a cross between the Harrier and many other hounds in England. This breed does best when hunting hare, pheasant, or quail.
The Beagle is full of energy and does great in a family environment. They are very lively, active, and high energy making a wonderful childs companion given the proper socialization. This breed is alert and of even temperament and should never show signs of aggression or timidity. The Beagle can be very mischievous and very bold at times so proper precautions must be taken when training and/or socializing this fun loving breed.
The Beagle is an all around happy dog that makes a wonderful companion for many different families. This breed adapts to many different environments and lifestyles, if not all. The Beagle is very eager to please, and is very intelligent however training must be consistent as this breed tends to lose interest and focus on something that catches his attention. This breed does extremely well with children, and can do exceptionally well with other pets if socialized properly.
Beagles should require daily brushing to remove any dead or loose hair. A wipe down with a damp towel should suffice for the bathing aspect, however a rubber, wire, or hard bristled brush would work best for the brushing aspect. The ears of this breed should be cleaned on a regular basis, as this breed is prone to painful ears or ear infections. The nails of the Beagle should also be trimmed. This breed is an average shedder, which can be controlled with regular combing.
The Beagle has a hound type coat of medium length making grooming relatively easy for this breed. The hair should lie close to the body of the dog and should be hard, never soft or silky. The Beagle looks like a small English Foxhound. Beagles have a very sleek and shorthaired coat.
The Beagle is very intelligent and very eager to please making him a wonderful student to work with. However, they do tend to lose interest fairly quickly as they are bound to pick up a scent and follow it. This is when obedience training definitely comes in handy. If properly trained, the Beagle should listen however, if not trained properly, ignoring is a big problem. Consistency and firm yet gentle handling is a must if this breed is to excel as they so desperately want to.
The Beagle is fairly active and loves long and vigorous walks, as they are the outdoorsy type. Considering they have a very strong hunting instinct, this breed should always be kept on a leash or in a fenced in yard as he is bound to run off if something catches his interest. Two long daily walks are recommended, as this breed seems to have great stamina and be somewhat tireless. The Beagle responds best in a home with a large yard.
If you are looking for Beagle puppies for sale from reputable Beagle breeders or to adopt Beagles from a Beagle rescue then make sure you understand as much about the dog breeds you are interested in as you can. Every puppy breed is different. Begin your research by reading the breed information about the Beagle puppy above. Search our dog breeds section to find Beagle puppies that make great pets.
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JOEL ROSARIO, ULTRA BLEND, Winner: "She was a little bit wide on the turn but she liked running free on the outside. I didn't really see any point trying to stay inside because I had a lot of horse. When I asked her to run she had a really nice kick. The other mare (Lady Railrider) tried to come back, but mine was just galloping. I rode her once before at Del Mar and she tried really hard that day, too. The filly (Bran Jammas in the Solana Beach Handicap Aug. 22) was just too tough. She's a little filly but she always tries hard."
FRANK ALVARADO, LADY RAILRIDER, Second: "My mare had a perfect trip but she just wasn't good enough. No excuses."
PATRICK VALENZUELA, WARREN'S JITTERBUG, Third: "She ran a good race. She kicked when I asked her, she just couldn't overtake the top two. She's a younger filly running against older mares. I had a lot of horse when the hole opened at the top of the stretch, but she couldn't sustain that run."
ART SHERMAN, ULTRA BLEND, Winner: "If you know this filly, she's got a heart this big. If you look at her form, she's right there every time she runs. She just lays the body down. She gets beat sometimes, but she wins sometimes too. She's just one of those fillies you've got to love as a trainer. I know Rosario likes her a lot. She just gives it everything she has, and she's not very big. She's a small filly, but she's got a lot of ability.
STEVEN SPECHT, LADY RAILRIDER, Second: "She got outrun. She was in a good position the whole way – she just got outrun. The only thing I wasn't happy with was the finish. She tries every time."
JORGE GUTIERREZ, WARREN'S JITTERBUG, Third: "After the last race here I thought she might have tapered off slightly. She came back and worked well enough for this. I was more surprised she was closer to the lead. Usually she lays back there and makes a big run, which I wasn't upset about, it just kind of worried me that she wouldn't have that kick and she didn't. She was right up there. She ran her race. She was just close to the pace."
Copyright © 2009-2014, Hollywood Park. All rights reserved.


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- Antique Jewelry
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Fab 1.05 c. Diamond Cluster Ring
Enclose your finger in bevy of white diamonds. Centered around a voluptuous old European cut diamond of 1.05 carats (G-H color; SI2 clarity) nine (9) old European and transitional cut diamonds plus a pair of brilliant cut diamonds add their weight of 1.10 carats (H-I color range; clarity of VS2-SI2 not black carbon) to make a marvelous total of 2.15 carats. The circa 1930s flower cluster of diamonds is set in platinum with a more modern 14k white gold shank.
The ring is accompanied by an EGL USA certificate with a retail value of $11,590 for the center diamond only.
Date: Circa 1930 for the cluster; shank is more modern.
Measurements: 1/2 of an inch (1.2 cm) in length north to south on the hand and rises 1/4 of an inch (0.8 cm) in height off the finger. Weight of 4.1 grams (2.6 dwt).
Ring Size: US 6-1/2 (UK M-1/2; Euro or Int. Circum. 53.1 mm; Int. Dia. 16.9 mm; Japan 13) and easily can be sized to fit most. Ring sizing information.
Hallmarks: 14k (cluster is platinum, tested).
Condition: Excellent ring has been expertly reshanked; one small diamond with a chip and one with a scratch – all only visible with magnification.
Origin: Shank is American.
Note: Diamonds were not removed to preserve the integrity of the setting. Weights are approximated by measurement and formula and may vary from actual weights. Grading may vary if stones are removed.
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text: Blaupunkt GTA 270 SF 2-channel car amplifier 70 watts RMS x 2 Zoom Front Photos Videos My vehicle's homepage We don't check this item for fit or compatibility. Item #: 023GTA270S Review Summary 4 people say DISCONTINUED This item is no longer available to purchase. Contact us for other options Call Email Original price $59.99 Shop all All Car Amplifiers Shop all All Car Amplifiers x By buying this product you'll earn up to 60 Rewards points. When you sign up for a Crutchfield account, you'll be enrolled in Crutchfield Rewards. You'll earn one point for every dollar you spend on gear from us. You can turn your points into Rewards Cards that you can use toward future purchases. You can sign up for an account now, or after you complete your purchase (you'll get credit for the points either way). Sign up for a Crutchfield account Overview Details Customer Reviews Articles & Videos Accessories Our take on the Blaupunkt GTA 270 SF by Buck Pomerantz My system has plenty of power. Who needs an amp? You might think you don't need an amp because you have a 400-watt system in your car, or because your new stereo puts out 50 watts a channel. But those are peak wattage ratings, which may boil down to 15 or 20 watts per channel, using the more realistic RMS rating. An amp sends your speakers the power they need to deliver your music with clarity and impact, whether you're using factory speakers or high-performance components. And low-frequency reproduction requires lots of power, so an amp is an absolute must if you're adding a sub to your system. Power and styleEnjoy lots of power and superb sound, all wrapped up in a tough-looking case that'll add some style to your car audio system. The Blaupunkt GTA 270 SF 2-channel car amplifier puts out 70 watts RMS per channel, great for driving a pair of full-range speakers or components. In mono mode, you can run a subwoofer with up to 200 watts RMS of power. The high- and low-pass filters let you contour the sound to get maximum performance from your speakers or subs. See more info on this item Highlights:2-channel car amplifier70 watts RMS x 2 at 4 ohms (100 watts RMS x 2 at 2 ohms)200 watts RMS x 1 bridged (4-ohm stable in bridged mode)adjustable low-pass filter (50-250 Hz)switchable high-pass filter (80 Hz)variable bass boost (0-12 dB at 45 Hz)preamp inputs and outputs8-gauge power and ground leads recommended wiring and hardware not included with amplifierfuse rating: 20A x 112-1/4"W x 2-1/16"H x 7-13/16"Dwarranty: none (Crutchfield's 60-day satisfaction guarantee applies)Our 60-day money-back guarantee Hands-on research from the Crutchfield Labs (what are the Labs?) Features and specs chart | What's in the box? | In-depth notes Features and Specs Performance RMS Power Output (Watts x Channels) 70 x 2 Peak Power Output (Watts x Channels) 200 x 2 Power at 2 Ohms (Watts x Channels) 100 x 2 Bridged Power (Watts x Channels) 200 x 1 Minimum Impedance Bridged 4 Minimum Impedance Unbridged 2 Best Frequency Response 10-30k Hz THD at Rated RMS Power 0.05% Signal to Noise Ratio 92 dB Input Voltage --- Features Amplifier Class AB Low-Pass Crossover Frequency 50-250 Hz Low-Pass Slope (dB/octave) N/A High-Pass Crossover Frequency 80 Hz High-Pass Slope (dB/octave) N/A Bass Boost 0-12 dB Bass Boost Frequency 45 Fan Cooled No Fuse Rating 20 Speaker Level Inputs No Preamp Outputs 1 pair Width (inches) 12-1/4 Height (inches) 2-1/16 Depth (inches) 7-13/16 Parts Warranty 60 Days Labor Warranty 60 Days Product Research What's in the box? Download owner's manual Two channel amplifier Two 20-amp ATO fuses (1 installed/ 1 spare) Four 3/4" Self-tapping screws Owner's manual (English/ German/ French/ Spanish/ 18 other languages) Our Product Research Team At Crutchfield, you'll get detailed, accurate information that's hard to find elsewhere. That's because we have our own in-house Product Research team — they open the box, verify contents, check the owner's manual, and record dimensions, features and specs. We stay on top of new products and technologies to help people make informed choices. Controls Connections Controls Level Control: rotary gain control; continuously variable from 100 mV to 8 V Crossover Mode: three position switch; Low Pass, Flat (crossover is bypassed), High Pass (fixed at 80 Hz) Low Pass Crossover Frequency: continuously variable from 50 to 250 Hz Bass Boost: rotary control; 0-12 dB; centered at 45 Hz Connections Power/Ground: screw terminals; 0.5" wide, 8 gauge wire recommended Remote Turn-on: screw terminal; 0.34" wide Speaker Terminals: two pair of screw terminals; 0.34" wide Line Level Input: one pair of stereo RCA jacks Line Level Output: one pair of stereo RCA jacks Fuse: one 20-amp ATO fuse Review this product Submit a review and then enter to win a $500 rewards card Blaupunkt GTA 270 SF Reviews Average Customer Review: 4 people say: Review this product: Thanks for taking the time to share your experiences about this product. Please be sure to focus your comments on the product itself. Read our Review Guidelines for more information. Review title * Email Your email won't be visible. Please use the email address that is associated with your order. Display name (e.g., JohnD) Your review will be signed using the display name and location * Your location (e.g., Charlottesville, VA) * Your rating Click on a star to rate the overall product on a scale of 1-5 1500 characters left * Your review Attach a YouTube Review Crutchfield Video Review Guidelines Only submit videos that you made or are authorized to use. Do not submit videos that contain music, video or visuals that are copyrighted and belong to someone else. Please see our Review Guidelines for more information. Submit the URL of your YouTube™ video review or product demonstration. e.g., "http://www.youtube.com/v/o79TWHh598U" 500 characters left Pros 500 characters left Cons * Agree to Terms By checking this box you agree your review becomes the property of Crutchfield, that you are over 18 years of age, that you own or have owned this product, and that you are located within the United States or its territories. Please see our Review Guidelines for more information. We reserve the right (but are not obligated to) review all submissions and edit or remove any review in any manner which we deem necessary. Your review should be posted within seven days. Filter by rating: 5 Star: (0) 4 Star: (0) 3 Star: (0) 2 Star: (0) 1 Star: (0) 4 out of 5 For the price, not bad. Written By JoelMc, Bowling Green, KY on Wednesday, January 30, 2013 Crutchfield Customer Review (What's this?) I had an MTX Thunder amp that went bad. I needed a comparable amp to drive an 8" Memphis Audio sub in a sealed enclosure. I bridged the Blaupunkt, and it gives off plenty of power. I'm running it direct from a factory stereo, with an LOC, so it's not the cleanest signal. The amp's built in crossover doesn't cut it. Pros: Price. Power. Design(it looks alright if that matters) Cons: Not a great Crossover. Was this review helpful? Yes | No 5 out of 5 Powerful amp in a small package Written By Nihilus, Port Washington, WI on Wednesday, January 16, 2013 Crutchfield Customer Review (What's this?) The Blaupunkt GTA 270 blew me away on how much power it provided my 10" subwoofer. The price was fantastic as well. Extremely satisfied with my purchase. I just love turning up the radio in my SUV now. Thanks Crutchfield! Pros: Power, price, funtionality Cons: none Was this review helpful? Yes | No 5 out of 5 Great Amp Written By Mike, El Dorado Hills, CA on Friday, January 04, 2013 Crutchfield Customer Review (What's this?) Amp works great. 200RMS for a single sub is a good amount of power. The fact that it is bridgeable and has an electronic crossover built in makes it amazing at this price point. Used this with the Blaupunkt 12" Sub and it's a great combo. Recommended. Pros: price, crossover, bridgeable Cons: none so far. Was this review helpful? Yes | No 4 out of 5 Suprised Written By JM, Springfield il on Wednesday, January 02, 2013 Crutchfield Customer Review (What's this?) I had extremely low expectations for this amp... I needed a cheap amp for one sub, and surprisingly this worked. Bridged and ran with kicker. Hit pretty good. Running over half will distort, but it worked pretty good. For entry level paired with one sub, it worked. Pros: Good value Cons: Good value 1 out of 1 people found this helpful Was this review helpful? Yes | No Add accessories for the Blaupunkt GTA 270 SF Add Accessories You'll need an amp wiring kit to install your new amplifier, as wiring is not included. See all categories & accessories You'll need an amp wiring kit to install your new amplifier, as wiring is not included. Single-amp Wiring Kits Bring the music from your amp to your speakers. Speaker Wire Patch cables take the music from your stereo to the amplifier. Most amp wiring kits don't include them. RCA Patch Cables & Adapters For multi-amp systems, you'll need a separate fuse holder. Fuse Holders Helps protect your car's charging system and improves power handling. Required power and ground wires not included with cap. Capacitors The right tools will make the installation easier. Tools Have your new amplifier put in by a qualified professional in your area. Professional Installation T-Spec 8PK Installation Kit 8-gauge amplifier wiring kit includes speaker wire 6 people say Your Price: $59.99 Add to Cart Rockford Fosgate RFK8i 8-gauge amplifier power and signal wiring kit 30 people say Your Price: $74.99 Add to Cart Rockford Fosgate RFK8 8-gauge amplifier power wiring kit 6 people say Your Price: $64.99 Add to Cart Kicker PK8 8-gauge amplifier power wiring kit 1 person says Your Price: $79.99 Add to Cart EFX PA8BX Wiring Kit 8-gauge amplifier wiring kit — includes 2-channel patch cable Your Price: $49.99 Add to Cart T-Spec 16-gauge Speaker Wire Black/white jacket priced per foot 13 people say Your Price: $0.69 Add to Cart T-Spec 12-gauge Speaker Wire Black/white jacket priced per foot 29 people say Your Price: $1.99 Add to Cart Stinger PRO Series Speaker Wire Priced per foot (16 Gauge) Options 16 Gauge-$0.39 14 Gauge-$0.65 Priced per foot (16 Gauge) Priced per foot (14 Gauge) 50 people say Your Price: $0.39 Add to Cart T-Spec 2-Channel RCA Patch Cables Available in 7 different lengths (17-foot) Options 1.5-foot-$9.99 3-foot-$10.99 6-foot-$12.99 10-foot-$14.99 14-foot-$17.99 17-foot-$19.99 20-foot-$20.99 Available in 7 different lengths (1.5-foot) Available in 7 different lengths (3-foot) Available in 7 different lengths (6-foot) Available in 7 different lengths (10-foot) Available in 7 different lengths (14-foot) Available in 7 different lengths (17-foot) Available in 7 different lengths (20-foot) 25 people say Your Price: $19.99 Add to Cart EFX 17-foot RCA Patch Cable 54 people say Your Price: $7.99After $2.00 Price Break Add to Cart EFX CFHG4 Fuse Holder In-line AGU fuse holder accepts 4- to 8-gauge wire Your Price: $9.99 Add to Cart Rockford Fosgate RFFAGU Fuse Holder Platinum-plated AGU fuse holder Fits 4- or 8-gauge cable 25 people say Your Price: $10.99 Add to Cart T-Spec Capacitor 1.5-farad capacitor with red LCD meter 11 people say Your Price: $79.99 Add to Cart S&G Wire Cutter/Stripper Tool Cuts and strips 12- to 22-gauge wire 15 people say Your Price: $19.99 Add to Cart Bojo Trim Panel Tools Set of 6 pry tools helps remove interior and exterior trim and door panels 52 people say Your Price: $24.99 Add to Cart Pro.Fit Wire Worm Installation tool helps route wiring through tight spaces 31 people say Your Price: $12.99 Add to Cart Metra Crimp Tool and Connectors Package contains crimp tool and over 150 pieces 15 people say Your Price: $19.99 Add to Cart S&G Tool Aid 87650 Door Trim and Panel Removal Tool 68 people say Your Price: $9.99 Add to Cart Skewdriver Pro SPK4042 Ratcheting straight and offset screwdriver set with 40 bits (Skewdriver Pro with ratchet handle, pictured) 8 people say Your Price: $49.99 Add to Cart Bojo Trim Panel Tools Set of 6 pry tools helps remove interior and exterior trim and door panels 2 people say Your Price: $29.99 Add to Cart InstallCard: Amp or Equalizer Prepaid professional amplifier or EQ installation 17 people say Your Price: $79.99 Add to Cart Why choose SquareTrade? The #1-Rated Protection Plan Thousands of people have reviewed SquareTrade Protection Plans — and made us #1. 5-Day Service Guarantee & Free Shipping We'll repair or replace your item in five business days or less after we've received it, or your plan is free. And, as always, we pay for all shipping. Protection from Normal, Everyday Use Repairing your average mechanical or electrical failure can cost as much as buying a new device. With SquareTrade, you're covered — including parts and labor. For a more in-depth review and enhanced detailed information on the Blaupunkt GTA 270 SF, please visit the Crutchfield website product page (/ISEO-rccbcspd/p_023GTA270S/Blaupunkt-GTA-270-SF.html ). x Sorry, the Blaupunkt GTA 270 SF is no longer available for purchase. Looking for a similar item? Shop All Car Amplifiers Or, you can still... Write a review Purchase product accessories Download product manual Go × Front


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The euro has radically simplified travelling among several European countries.
Currency values fluctuate from country to country, and changing money constantly is time-consuming and costly. Fortunately, the euro, denoted by the symbol € (or EUR), has simplified matters in 19 countries to date: Austria, Belgium, Cyprus, Finland, France, Germany, Greece, Holland, Ireland, Italy, Luxembourg, Malta, Monaco, Montenegro, Portugal, San Marino, Slovakia, Slovenia and Spain.
Some of the newest European Union members – the Czech Republic, Estonia, Hungary, Latvia, Lithuania, and Poland – may well be introducing the euro within the next years.
Made up of 100 cents (as are Hong Kong or Australian dollars, for example ), a euro coin shows the value on its "common side", and an image chosen by the country that issued it on its "national side". Euros are minted in two-euro, one-euro, fifty-cent, twenty-cent, ten-cent, five-cent, two-cent and one-cent coins, and banknotes in €500, €200, €100, €50, €20, €10 and €5 denominations. All the coins and banknotes in the euro system can be used throughout the Eurozone.
Here is a helpful list of the European countries still using their own currencies, with the symbol for each one:
Consider safeguarding your trip so that you can minimize the financial impact.
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How to Make Ciabatta Rolls and Loaves at Home
Who doesn't love a good ciabatta roll? There's the crust that is first crisp, then chewy. And then that soft spongy crumb with all its beautiful holes, perfect for mopping up the last bits of sauce from the plate. Or if you prefer, smearing with jam and eating while still warm from the oven.
The dough is unusual too. It's extremely wet, with a near equal amount of water and flour. This makes it impossible to knead in the traditional way and difficult to shape into loaves. Traditionally, the dough was kneaded by either slapping it repeatedly against the counter (like brioche) or giving it a series of folds during its long rising time.
It is much easier to knead this wet, sticky dough in a modern standing mixer. This dough requires you to bump the speed above the recommended level for kneading dough, but don't fret. The dough is so wet that it's almost more of a batter than a bread dough. Keep an eye on the mixer during kneading as it has a tendency to bobble itself along the counter. And if your mixer's motor does start to heat up, it's fine to give it rest for a few minutes before completing the kneading.
Once the dough is kneaded and has risen, the key to shaping the loaves from this very loose and sticky dough is lots of flour and handling the dough with velvet gloves. The flour will help prevent the dough from sticking to everything and a gentle touch will keep its network of bubbles from collapsing.
All this fussy work is well worth it when those loaves come out of the oven. The crust is crackling and deeply toasted. The interior is glossy and honeycombed with holes.
No two loaves or rolls of ciabatta ever turn out quite the same. This is something I love about this bread and that keeps me making it again and again. Whether I'm baking loaves for a dinner party or a batch of rolls for my own lunches during the week, ciabatta never fails to deliver.
Note: Weighing all the ingredients in this recipe is highly recommended. The biga, or pre-ferment, needs to be made the night before baking and allowed to sit for several hours. Don't skip this little step as it's the biga that helps give ciabatta its complex flavor, chewy crumb, and extra-crispy crust
4 ounce (1/2 cup) water
1/2 teaspoon active-dry yeast
5 ounce (1 cup) all-purpose flour
Dissolve the yeast in the water. Add the flour and stir to form a thick, gloppy paste. Give it a good fifty or so brisk stirs to build up the gluten. Cover and let sit at room temperature eight hours or overnight.
By the next day, the biga will look soupy with many big bubbles dotting the surface.
17 ounces (2 cups + 2 tablespoons) water
1 teaspoon active-dry yeast
20 ounces (4 cups) all-purpose flour
2 teaspoons kosher salt
Dissolve the yeast in the water in the bowl of a standing mixer. Scrape the biga into the water and break it up with your spatula or squeeze it between your hands. You don't need to completely dissolve the biga; just loosen it up and break it into stringy blobs.
Add all of the flour and the salt. Stir to form a thick, very wet dough. Let this rest for 10-20 minutes to give the flour time to absorb the water.
Fit your standing mixer with a dough hook and knead at medium speed for 15-18 minutes (Level 5 or 6 on a KitchnAid). Keep a close eye on your mixer as it has a tendency to "walk" on the counter at this speed.
The dough will start off sticking to the bottom and sides of the bowl. Around the 7-minute mark, it will start to pull away from the sides of the bowl, collect around the dough hook, and regularly slap the sides of the bowl. If it doesn't, nudge your mixer speed up a notch. Also, if the dough starts climbing the dough hook, stop the mixer and scrape it down again. By the end of kneading, the dough will look smooth and creamy with a glossy shine. It will puddle back into the bowl once you turn off the mixer, and this is fine.
Cover the bowl and let the dough rise at 70° - 75° for 2-3 hours, until tripled in bulk.
Dust your work surface heavily with flour. Set two sheets of parchment near your work surface. Scrape the dough out of the bowl onto the flour, taking care not to deflate it too much. Dust the top of the dough with more flour. Using a pastry scraper or pizza wheel, cut the dough in two pieces for loaves or into 16 pieces for rolls.
Brush your hands with flour. Working gently but swiftly, scoop the the loaves (or the rolls) one at a time from the work surface to the parchment. Press your fingertips about halfway into the dough to dimple the surface and slightly flatten the loaves (or rolls). Let the loaves (or rolls) rise, uncovered, for 30-40 minutes. When ready to bake, they should look pillowy with many big bubbles just beneath the surface.
Preheat the oven to 475°F while the loaves are rising. If you have a baking stone, put it in the oven now.
When ready to bake, slide the loaves, still on the parchment, onto a pizza peel or baking sheet. Transfer them to the oven to cook, either on the baking stone or directly on the baking sheet if you don't have a stone. Bake for 20-30 minutes, until puffed and golden brown. Slip the parchment out from under the loaves and cool completely before eating.
Per serving, based on 6 servings. (% daily value)
84 Comments
Might be a dumb question, but when you're sliding the loaves or rolls onto a baking sheet or stone, do you leave them to cook on the parchment, or take them off?
That is a great question! was wondering the same myself.
Bread recipes like these have such simple ingredients but also such time commitments. I'll bite the bullet and give this one a shot though.
Leave them on the parchment! Makes it super easy to slide them in and out of the oven. After baking, the parchment will peel off easily. I'll make a note in the recipe.
@brandemt, I use a baking sheet and I leave the loaf on the parchment. If you've made your parchment too big for your sheet, just trim it down before you pop it in the oven so that it doesn't curl back over the bread and keep it from browning.
A note: It's not just "baker's lore" that these loaves are meant to resemble house slippers. "Ciabatta" literally means slipper in Italian.
I'm excited to try this recipe. Do you think I could do it with a hand mixer with dough hooks? I don't have a stand mixer yet.
For the biga, I wonder if you could use sourdough starter 1:1 for it or if it would need any supplementation?
Any chance I could do this with the dough setting of my bread machine? I don't have a standmixer. :(
What temperature should the water be?
Also, how long do the rolls stay fresh and can you freeze them? I'm thinking lunches for the week!
Gorgeous, especially the crumb in the 3rd picture from the top!
Could this be done in a food processor with the dough blade instead of a stand mixer?
Ditto on what Matthewf said! Feel free to sub in some sourdough starter if you have it. Just try to keep the flour/water ratio the same. I use room temperature water (75-degrees or so).
You can also totally freeze the loaves for up to three months or so - wrap them in plastic or aluminum foil and thaw at room temp overnight For a crispy crust, thaw in a 300-degree oven for 20 minutes or so.
The bread is best just after baking but keeps well for sandwiches and the like if kept in a brown paper bag for several days, though a week might be pushing it (Alternatively, storing in a plastic bag will make the crusts softer.)
I don't know about a bread machine or using a hand mixer with dough hooks, unfortunately, but I've been meaning to try this technique for ciabatta in the food processor: http://nyti.ms/uK6vUI
Thanks for this recipe! i wanted to make chiabatta for ages and right now I prepared the biga. It's 8 in the morning over here in Germany, so the biga will be ripe when I return from work in the evening. I plan to let the dough rise in the fridge overnight as I do with brioche and bake them right for saturaday's breakfast.
I making this right now and I am needing it in the mixer for 15 minutes. I live in Philadelphia and it's a chilly day. The dough seems to be staying at a batter like consistency. I'm not sure if I should be adding more flour. But the dough is very loose and I don't believe it will come together into a ball.
@NLB1125 - It should start coming together into a ball about halfway through kneading. Make sure you're kneading at a medium speed. Once you stop the mixer, it won't stay in ball-form but will puddle back into the bowl of the mixer - this is correct. When it's done kneading, the dough should also be smooth, creamy, and glossy, but still very loose.
Knead for an extra 5-10 minutes to see if that helps if you don't think it's come together yet, but don't add more flour (that will give you a denser crumb, not the airy holey crumb of this ciabatta). And if all else fails, continue on with the recipe - an underkneaded dough is better than an overkneaded dough!
Thank you Emma!
I'm having the same problem, also in Philly.......
however my Kitchenaid has no speed 5. So I tried a speed 4 for 15 min ---still wasn't slappin..
Turned it to 6 for another 10 min..... Machine did start walking and the dough slapped the sides but I wouldn't say it formed a ball.
I was afraid to keep kneading so I'm continuing with the recipe..........
I think that if the dough was lifting away from the bowl on its own and slapping the sides, you're good! The aim is to work the gluten and get the dough to pull together into a smooth dough.
Same over here, the dough did'nt form a ball, even after some more minutes with the Kitchen aid. Now it is rising in the fridge, tomorrow I am going to bake them for a late weekend breakfast. Can't wait!
Hmm...I'm thinking that this is not so much a problem with the recipe or what any of you is doing, but rather with how I phrased the description. I'm going to give it some thought (perhaps while munching on some ciabatta toast!) and see if I can figure out a better way to describe what happens to the dough during kneading.
well, I baked mine today. I essentially was "pouring it" onto the cookie sheet ;) So maybe it was something I did wrong... it looks free form but I think it taste good, chewy slightly nutty and tangy. Having my parents over tonight I let you know what they think.
@NLB1125 - Yup, that sounds about right! It's a super-loose dough with tons of bubbles. It ends up baking into a fairly flat loaf of bread - a little higher than focaccia bread, but not the big domed loaves of boules or sandwich bread. My loaves in the picture above are maybe 3" high at most. Judging by your description of the flavor and texture, it sounds like you made a nice loaf!
P.S. I've updated the kneading description, so hopefully that helps give a few more context clues about how the dough should look and feel during that stage.
My parents just left and there were only 3 little panini/rolls left that I gave to them to take home. They loved it! SO, I'll be making this again! Grazie!
Oh, I'm so glad! Baking WIN!
Well, my chiabatta is in the oven and it is a flat bread. I had a hard time forming the loafes and they run together into a uniform flat bread when I put them in the oven :-(
Emma, the taste of the chiabatta is wonderfull! My partner raves about the crispy crust and the soft pillowy crumb. It tastes like the chiabatte I had in Italy, still the look is not so appealing. Next time I try this recipe I will stick to your new descriptions.
@nicolezh - Yes, it sounds like maybe your dough didn't get kneaded quite enough, after all. No worries! If you're loving the flavor and texture, I think you're most of the way there already!
Mine are comming out of the oven as I write this. It all went exactly as the recipie says (I'm in Mexico)...
The loeaves look fantastic, although they didn't stay all that flat. It surprised me how much they rose in the oven and don't look like - what I think of as ciabbatta - but still are beautiful and smell heavenly
Thank you Emma!
I had the same problem with the dough not coming together enough, so I added about a quarter cup more flour in increments and that seemed to do the trick. It was still very very loose and floppy, but came away from the sides and formed a "ball" and then slapped about in the machine - which I had to hold down! The dough rose and baked beautifully. My family all loved it and I have another batch in the oven now! Thanks for the recipe :)
I'm in the process of making the rolls right now. I'm concerned that the dough will stick and I'll lose my bubbles when removing from bowl after rising. Wondering if removing the dough afte mixing, cleaning the bowl, and dusting it with flour then replacing the dough is a good idea?
@Jogrinder - The dough will deflate a bit no matter what when you transfer it out of the bowl after rising. But as long as you're gentle as you do it, you won't deflate the network of bubbles too much, and the unbaked loaves will puff up again as they rise before baking. Having said that, I think cleaning out the bowl and filming it with a little oil could definitely help! (flour would just get absorbed by the dough, whereas oil will work a little better to keep it from sticking)
Well, I just followed the directions and you're right, it didn't deflate too much. I was just careful and used a rubber spatula judiciously and the rolls ended up perfect! And tasty too. They have a nice bubbly crumb as advertised and they rose nicely after cutting the dough, and more so in the oven. You're right, all that kneading in the mixer is essential. Came out just as you said they would...
It'd be nice to get a hint on how to do the slap-kneading by hand, for those of us with no, er, heavy baking machinery. I want to make ciabatta too!
Oh my lord. I made these today and they are heaven. Everything I want in a piece of bread. They're my new standard. I may never buy another loaf of bread from a store. Thank you.
Baked some rolls last night, and they turned out perfectly! I cut down the rising time to about an hour by putting the bowl in a warm oven (heated to 200 for a few minutes, then turned off). I usually don't proof dough in there; I was surprised how fast it rose! These are going to be a nice touch at a dinner party tonight. Thanks for the idea!
Also totally had to hold my mixer down during the bowl-slapping portion of mixing.
My rolls taste wonderful, but my parchment was really charred and made the bottoms cook a bit unevenly, next time I think I'll try it at 425-degrees for a longer cook time. Great recipe though. I used whole wheat flour and vital gluten and they rose perfectly. My favorite way to eat ciabatta is toasted a bit and spread with chocolate almond butter. Now they can both be homemade! Thanks for posting this.
OMG I am in love! I just pulled my bread from the oven and couldn't resist cutting one open and slathering with olive oil. I managed to burn my mouth, but man was it worth it!!
This is a great bread. Have made 4-5 times in last two weeks. I have stopped purchasing bread. Keep a batch of biga going on top of the fridge. The only thing I have started doing different is not putting flour on top. Just before I put it in the oven I spritz it with water. Turns our almost like french bread.
Here's a question. Is it absolutely necessary for the mixer to be set so high? Could you reduce the speed just enough to keep it from "walking" and simply extend the mixing time for three or five minutes and get the same effect?
@Trevor - Interesting idea. The high speed helps build the gluten in the loose dough by literally beating it (which makes the gluten tighten up), but I'm curious if a lower speed might work. Try increasing the speed to just under where it would start to walk and extending the kneading time to see how it works. Let us know!
I have to say I was a little leery about trying this recipe, but I followed the directions and it turned out perfectly! I would definitely recommend this to anybody and with that, I gave samples of the bread to family and they followed up by asking for the recipe to make themselves. Plus, dinner guests LOVED it as well! Easy and Simple!!!! Oh and well worth the time put into making them as well!!!
I followed directions exactly to use these instead of store- bought burger rolls, which I find tasteless. All nine of our crowd, including children, loved them! Thanks; I'm so glad I found your fantastic...and detailed...recipe!
hello i love this recipe everthing was looking good until we have to eat it it was too crispy and as soon got cold got hard:( what i did wrong????
I'd also like to have some guidance on kneading by hand with this recipe. I have a Ninja food processor that can handle small amounts of dough kneading but I prefer to do most of my bread by hand.
I made this during Christmas week, again and it was perfect. In the process of making it today too. The only thing i did differently was measure my ingredients. I am beginning to think that is key. The scale I had on hand was a very old weight watchers from over ten years ago but it worked. I intend to go out and purchase a decent scale to use with all my baking recipes! Great recipe!
I love ciabatta-but my bakery is always sold out. Made the "biga" last night but used too small a bowl for the rising and had to switch it to a larger bowl. This morning the biga looked fine. So we'll see what happens ...
For the person who asked about hand kneading: I knead this dough by hand using a tool similar to a paint scraper -- a flat blade that widens from the handle to about four inches. I work the dough on a clean surface (not floured, at least 24x24in) by lifting, pulling, spreading, chopping, twisting, and folding it with the tool for around thirty minutes. When I am finished kneading, the dough is much less sticky and lifts away from the surface easily. You can buy a hand tool for working wet dough but I don't know what it's called or where you'd get one (it's a roundish or sort of bean-shaped piece of stiff plastic that fits in your hand). A paint scraper or putty spreader or something similar (strong handle, wide blade, thin edge) works fine. On the outside, my ciabatta rolls look just like the ones in the pictures above. Inside, they have a slightly denser and very springy crumb. They're delicious. Another thing I do is spray a few shots of water into the oven at the start of baking and then every three minutes for extra steam.
Great recipe -- thanks!
How necessary is the parchment paper in this? If I don't have any, how could I make this work?
Thank you for the great instructions. I have a question: Does this recipe shorten the life of your Kitchenaid Mixer? Mine got kind of hot and I don't want to ruin it.
Here's how I hand knead, but I warn you, it's messy. I follow the ingredients exactly stirring ingredients together, then I prep where I'm going to let them rise. Then I put my hands in the dough. It is sticky! I grab a handful of dough and pull it away from the bottom of the bowl while adding a little twist. And then reach in and do it again and again, etc. In the beginning, the dough will pull apart, but as you continue doing this it will hold together and start pulling away from the bowl in a mass. I keep at it until this happens. At this point the dough will be velvety and shiny. When I get to this point I squeeze my hands into fists and remove as much dough from my hands as I can, and rinse the rest off :) . Now I shape just as the recipe says. It turns out really nice. I hope this helps those without mixers!!
Hi, I love to try your recipe for ciabatta rolls. Hoever, I have a question. Can I substitute bread flour for all purpose flour? Do you think it will affect the taste for texture of the bread? Thank you and can't wait to try this recipe.
Hi there :) is there a brand of flower you recommend?
When making the biga you say "Give it a good fifty or so brisk stirs to build up the gluten" what do you mean?
:( so mix the biga and I triple check I got the measurements right and I got a thick dough I added a 1/4 cup more if water and now its all soupy :( I don't belong in the kitchen. Help
20oz is equal to 2 1/2 cups this recipe calls for 20oz (4cups) I'm confuse
I'm sorry, but I'm a little confused!
On the one hand 1/2 a cup of water is 4 ounces; on the other hand 1 cup of flour is 5 ounces.
Would you please clarify just how much flour is to be used - 1 cup, (8 ounces), or 5 ounces. That's a big difference. In North America I believe 1 cup is 8 ounces!
I want to make this tomorrow - I already have the biga started
OMG! I started the Biga last night and made the bread today, 12th June. I was really unsure about the correct quantity of flour, but I went ahead anyway. I did actually add an extra 3/4 cup of flour as the dough was really too soft and runny.
Everything turned out beautifully ... and the texture and taste of the ciabatta was spot on.
Thanks for this - definitely a keeper in our household. It was so easy .. most of the time is spent waiting .... !! Worth the wait though.
Mine came out really nice for the first try! Loved that this recipe doesn't require bread flour or misting while baking! I was a bit put-off by the weighing since I don't have a scale, but I've made plenty of bread before and the pictures definitely helped. My biga was too dry using a whole cup of flour so I fixed that with a splash of water. Next time I'd add about 3/4 cup instead. I proofed the yeast with 1/2 cup of water and a sprinkle of sugar just to be safe when it was time to make the dough. I did use 4 cups of flour plus a bit more, so I'd say add your flour in 1/2 cup increments if it's your first time. Once the hook was kneading, the dough immediately climbed up so I quickly oiled the hook. It helped a lot to push the dough down. My dough was ready in about 10 minutes, so again looking at the pictures really helped! The rolls were done 15 minutes in and I ate one approximately 30 seconds after they came out. Didn't even need butter - it was delicious! Thank you so much for sharing! :)
I'm so excited to try this that I'm gonna go through all the trouble of kneading it by hand. And making the biga at midnight tonight, when I get off work...
Tried this recipe twice today. The first time the dough was so soupy that I couldn't cut it and it just spread out on the baking sheet and didn't rise. Threw the whole batch out in disgust. Then I read the comments about maybe needing to knead it in the mixer longer. I don't have a Cuisinart but a little $80 Hamilton Beach stand mixture. Great little workhorse of a mixer but it doesn't have the horsepower or number of speeds that a Cusinart does. So I kick it up to one notch below it's top speed and mixed for about 23 minutes. Also added a tiny bit of extra flour. I was happy to see that it did creep up the dough hook and form a loose ball. It had a lot of great gluten strings. It's rising now but I think the extra mixing time and the higher speed did the trick. At least I hope so!
Am making it right now. My dough is almost ready to shape. I make a no knead bread that is similar to this recipe.. But all you do is mix and let rise overnight. It is baked in a hot Dutch oven. These buns are way more work but if they turn out as I anticipate it will be so worth it. Thank you for your excellent instructions. .
This recipe didn't work for me. Way too soupy. I made ciabatta simultaneously with two recipes. The Paul Hollywood recipe was amazing and gave me the ciabatta I've ever tasted. Weird because the ingredients are pretty much the same in both recipes, but the techniques are very different.
definitely need to recheck the ounce to cup conversions. in the biga you say 5oz equals a cup, but 8oz is a cup! majorly changes the recipe. could someone update with the correct amounts? thx
I love cooking but baking is a new thing for me. Just followed the recipe and at the moment everything has been perfect... Ready to eat our sandwich! Nothing I can suggest changing at the moment. Thank you! I think after this recipe I am not scare of baking :)
This was my first time baking bread and these came out perfect! Super crunchy and super soft. I am actually very proud of myself! Thank you!
The amounts in the recipe are correct. That is 5 oz by weight, whereas 8 oz to a cup is by volume.
ThankYOU for such a fabulous recipe. I have been making At least one batch of these buns a week for a year now. They are enjoyed immensely by my family and friends. I put my kitchen aid mixer on the floor on carpet so I stays still and doesn't walk whilst mixing. It wobbles a bit but solves the problem of having to watch it so carefully. I would love your advice about how to use a sourdough starter instead of dry yeast. Thanks
I've followed this recipe and made several times,every time the loaf is very dense and not in a big volume as some comments stated here. Until today, I bake a loaf with the texture showed in the pic here-a lot of holes which is my ideal bread. My alternative is to cut the flour from 4 cups to 3 cups, I use a 10" x 4" bread loaf and the bread rise nicely and yes, it's a big one.
i just made this and i cant believe that i made my own ciabatta rolls at home! so so happy!! thanks somuch for sharing! :D
I am from Saskatchewan...really cold day here today...made the rolls turned out great...burned a little on bottom though, maybe my oven is too hot? and Have to try to make them more uniform...kinda all sizes :)
I made these yesterday and they turned out wonderful!!!! Thanks so much! A couple questions though. Could you add an herb to the dough? Maybe thyme or rosemary? And could you make smaller rolls for slider sandwiches?
I added ¼ cup of powdered milk to this recipe to control the size of the holes in the bread... Worked like a charm !
As you have to flour the parchment pieces, you might want to make a mixture of flour and semolina flour then there will be no sticking at all. And the loaves and rolls slide off easily.
I am concerned about my biga..it is not soupy. Your recipe called for 5 oz of flour or 1 cup. I used the cup without thinking...a cup of flour would be 8 oz. Do I need to remake my biga? I have made this before years ago and remember it would alot runnier. I might just make another batch just in case.
Made recipe exactly as indicated. Came out beautifully.
To all those confused a cup of four is not 8 oz. Depending on the flour it is usually around 5 oz. Flour is measured by weight not volume. Sound like you are using a liquid measuring cup; by *volume* 8 oz is a cup. My advice invest in a scale
For amateur bakery like me, could I suggest to modify the measurement by weight but not measuring cup in this recipe?
So my ciabatta is baking in the oven as I write. So far it looks good - the only problem I had was the consistency of the dough. I followed the measurements exactly and my dough ended up being very liquid. I literally had to pour it onto my working surface and there was just no way I could make it look pretty, haha. I made one big loaf and four smaller buns. They smell delicious and look OK - they puffed up really nicely, but I think the temperature stated in the recipe might be too high (buns got scorched on the surface after barely 10 minutes in the oven). I'll wait for them to cool to see what they're like on the inside. They smell heavenly though!
I have tried many ciabatta bread recipes. This is my favorite one. So easy with the stand mixer and the bread is delicious. The bigs really makes a difference!
this recipe is delicious and I will never buy ciabatta bread or rolls again but I wanted to share a couple of things......first, my entire house filled up with grease smoke from my pizza stone so I will either use cookie sheets or get a stone just for this or not heat it up! And for those of you that wondered if you could use wax paper instead of parchment - I used wax and we may actually be eating some of it because it did not peel off when I was done baking the rolls. Next time I will make the bread, instead of the rolls, just to see if it turns out as well. Thank you so much!!


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National Education Technology Plan 2004
A Nation on the Move
|"The people of the United States need to know that individuals in our society who do not possess the levels of skill, literacy and training essential to this new era will be effectively disenfranchised, not simply from the material rewards that accompany competent performance, but also from the chance to participate fully in our national life."
A Nation at Risk, 19831
Twenty-one years ago, the U.S. Department of Education's National Commission on Excellence in Education published the landmark report, A Nation at Risk. It warned that "the educational foundations of our society are being eroded by a rising tide of mediocrity that threatens our very future as a nation and a people."2
It made the case that students are not being challenged with high quality mathematics and science curricula and many students are not learning the basic skills. A majority of our secondary school students still are not grade-level proficient in reading, mathematics or science. The data for minority students remain alarming.3
But change is in the air. Clearly, we must innovate for our country to succeed in this time of rapidly increasing global competition. This innovation is occurring. We see dramatic changes taking place in the educational landscape – a new excitement in the vast possibilities of the digital age for changing how we learn, how we teach, and how the various segments of our educational system fit together – a ferment for reform that is bringing changes undreamt of even five years ago and unparalleled in our nation's history.
With one notable exception, No Child Left Behind, these changes are being driven by forces in the field. They are being driven by the new realities of the digital marketplace, the rapid development of "virtual" schools, and the enthusiasm of an amazing generation of students weaned on the marvels of technology who are literally forcing our schools to adapt and change in ways never before imagined. As one high schooler put it, "we have technology in our blood."4
In education, this is a nation on the move and the pace is accelerating. Without seeking to overlook the very real challenges that remain, we feel the present evidence suggests strongly that we may be entering a new golden age in American education.


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- Home
- Food
- Dog Kibble
- Nature's Variety Prairie, Chicken Meal & Brown Rice, 13.5lb
Product Description
- High in chicken meal
- Whole, hearty grains
- No corn, no wheat, no soy
- Exclusive freeze dried raw Bio-Coating
- Complete and balanced for all life stages
- 5 pound reclosable bag
This cooked dry kibble is enrobed with ingredients such as probiotics, prebiotics, and enzymes that are present in raw foods but destroyed through heat processing. Enzymes aid in better digestion, probiotics play a big part to insure a healthy immune system, and prebiotics help in growth and population of probiotics in the digestive tract. Nature's Variety food is made right here in the USA at USDA inspected facilities.
Nature's Variety kibble provides an organic source of over 70 trace minerals. A colloidal silicate called montmorillonite supplies important trace minerals. Many pet owners insist that the supplementation of these colloidal silicate minerals have helped produce better coats, weight gain, increase in milk production, better conception, and overall better health.
Nature's Variety Prairie Brand Dry Kibble Diets are designed to be rotated freely for variety and optimal nutrition. Emphasis is put on fresh meat as the first and prominent ingredient of each diet. The grains present in these diets are only whole grains; never inferior grain fractions. All Nature's Variety products are naturally preserved with vitamins and herbal extracts, and sealed in oxygen limiting packaging. The dog food is about 1/4 inch in diameter.
All Nature's Variety Prairie Brand Kibble Diets are now coated with freeze dried USDA raw chicken, beef or lamb along with liver and freeze dried Norwegian Salmon Oil. This coating greatly increases enzymes, unaltered bio-available amino acids, essential fatty acids, vitamins and minerals that may otherwise be degraded during the processing necessary to produce kibble diets. This cold processed, living food is made available in its natural, nutritious state - ready to release its health enhancing benefits when consumed by your pet.
Brand: Nature's Variety
Made in USA
Beef Meal, Barley, Brown Rice, Oatmeal, Chicken Fat, Ground Flaxseeds, Montmorillonite Clay, Natural Chicken Flavor, Sun-Cured Alfalfa Meal, Potassium Chloride, Vitamins (Choline Chloride, Vitamin E Supplement, Ascorbic Acid, Biotin, Niacin Supplement, Vitamin A Acetate, d-Calcium Pantothenate, Riboflavin Supplement, Pyridoxine Hydrochloride, Thiamine Mononitrate, Vitamin B12 Supplement, Carotene, Vitamin D3 Supplement, Folic Acid), Sea Salt, Minerals (Zinc Proteinate, Iron Proteinate, Manganese Proteinate, Copper Proteinate, Sodium Selenite, Ethylenediamine Dihydriodide), Direct-Fed Microorganisms (Saccharomyces Cerevisiae Yeast Culture, Dried Enterococcus Faecium Fermentation Product, Dried Lactobacillus Acidophilus Fermentation Product, Dried Aspergillus Niger Fermentation Extract, Dried Trichoderma Longibrachiatum Fermentation Extract, Dried Bacillus Subtilis Fermentation Extract), Inulin, Flaxseed Oil, Apples, Carrots, Peas, Cottage Cheese, Chicken Eggs, Mixed Tocopherols with Citric Acid (a natural preservative), Rosemary Extract, Freeze Dried Beef, Freeze Dried Beef Heart, Freeze Dried Beef Liver, Pumpkinseeds, Ground Beef Bone, Butternut Squash, Broccoli, Lettuce, Spinach, Dried Kelp, Salmon Oil, Apple Cider Vinegar, Parsley, Honey, Blueberries, Alfalfa Sprouts, Persimmons, Olive Oil, Duck Eggs, Pheasant Eggs, Quail Eggs, Rosemary, Sage, Clove
The dog food is formulated to meet the nutritional levels established by the AAFCO Dog Food Nutrient Profile for All Life Stages.
Guaranteed Analysis:
Crude Protein (min.) 26.0%
Crude Fat (min.) 14.0%
Crude Fiber (max.) 3.5%
Moisture (max.) 10.0%
Calories: 430 Kcal per cup
Feeding Guidelines
Sudden changes in diet can sometimes result in digestive disturbances. Do not overfeed regardless of the pet's acceptance and eagerness. Overfeeding is the most common cause of digestive upset. Always introduce any new diet over a period of days mixing with the present diet. Always keep fresh water available at all times and offer plenty of exercise.
Feeding amounts should be decreased in proportion to the amount of supplementation with other Nature's Variety Diets and Treats. Daily portions may vary according to age, size, environment, temperament, breed and activity level.
|Body Weight
|Daily Portion (Cups)
|Active Adult
|Overweight or Less Active
|5-15 lb.
|1 1/4 - 2 1/2
|5/8 - 1 1/4
|3/8 - 3/4
|16-25 lb.
|2 1/2 - 3 1/2
|1 1/4 - 1 3/4
|3/4 - 1 1/4
|26-50 lb.
|3 1/2 - 5 3/4
|1 3/4 - 2 3/4
|1 1/4 - 1 3/4
|51-100 lb.
|5 3/4 - 9
|2 3/4 - 4 1/2
|1 3/4 - 2 3/4
|4 - 1/2+
|2 - 3/4+
For dogs over 100 lbs, please contact your veterinarian.
Our Commitment to Quality
We want to reassure you that your pet's health and safety has and always will be our top priority. Our quality control and quality assurance programs include but are not limited to: Sanitation Standard Operating Procedures (SSOP's), Good Manufacturing Practices (GMP's), a Hazard Analysis & Critical Control Points (HACCP) program, regular lot segregation, and other industry best practices. Our manufacturing facility also adheres to these specific quality measures:
- Our ingredients are sourced from USDA inspected facilities, and/or facilities regulated by the FDA
- We adhere to state and federal regulations regarding product safety
- Our manufacturing facility is regularly monitored by third party auditors
- Our manufacturing facility is a USDA Certified Organic Processing Facility and adheres to USDA and EU standards
In addition to the industry best practices listed above, and in an abundance of caution, we're taking additional steps in our manufacturing process to ensure that our products are free of all pathogenic bacteria. All Nature's Variety raw frozen products will now undergo a "test and hold" period before being released for sale.
As always, Nature's Variety is fully committed to maintaining the highest quality standards in the pet food industry. Thank you for your continued trust in Nature's Variety.
Reed Howlett
CEO, Nature's Variety


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Martin - Grubb
TYRO — Hannah Leigh Martin and Benjamin Gray Grubb were united in marriage Oct. 6, 2012, at Tyro United Methodist Church.
The couple exchanged vows at five o'clock in the afternoon before the Rev. Dan Gobble. A program of music was performed by Tammie Brown.
The bride was escorted by her father, Randy Martin. Her matron of honor was Lindsay Kimbrell of Knightdale. Bridesmaids were Ms. Kelli McDonald, Ms. Brandi Wagner, Ms. Erika Greeson and Ms. Ginny Grubb.
The groom's father, Robert Grubb, served as best man. Groomsmen were Mr. Coty Brown, Mr. Justin McIntyre, Mr. Jeremi Carter and Mr. Joshua Fox. Mr. Len Rummage, the bride's uncle, was the usher.
Guests were registered and programs were distributed by Meaghan Leonard and Jodi Landreth. The wedding was directed by Mrs. Judy Perdue, and bubbles were distributed by Miss Claire McDade.
The bride is the daughter of Randy and Cathy Martin of Linwood and the granddaughter of Charles and Estelle Rummage of Lexington. A graduate of West Davidson High School, Hannah earned a degree in Business Management from UNC-Charlotte. She is employed at R&J Furniture Xpress in Spencer.
The groom is the son of Robert and Tina Grubb of Salisbury and the grandson of Mrs. Mildred Rowe of Spencer. Gray is a Captain with the Salisbury Fire Department and attending RCCC for Fire Protection Technology.
Following the ceremony, a reception was hosted by the bride's parents, Randy and Cathy Martin, at Sapona Ridge Country Club. Stephen and Leigh Dauchert greeted guests.
The couple honeymooned in Cancun, Mexico, and reside in Linwood.
Extended Courtesies
An engagement party was held at the home of David and Ellen Welborn in September 2012, given by family and friends of the bride.
On Oct. 5, a bridesmaids luncheon was held at Childress Vineyards hosted by Cathy Martin, Estelle Rummage and Lindsay Kimbrell. The groom's parents, Robert and Tina Grubb, hosted a rehearsal dinner at Yarborough's Restaurant.
A wedding breakfast was held Oct. 6 at the home of the bride.


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Tucks brewery asked if the observatory would give them a picture for the label so they did. They then asked if the observatory would be kind enough to write alittle something for the label and they did. They then informed the observatory that they would get a percent of all proceeds from the 6288 stout. I think that is awesome. Now if only I could get tucks beer in jersey!!
It is really neat to see the tower on the label. The bottle caught alot of eyes at Seek The Peak.


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Beignet Bootie (Women's) (no-sku-product)
Out of Stock Product Number: 27837
Slip on the women's Smartwool Beignet Bootie after a long day of shoveling snow or hitting the slopes. The natural gum rubber outsole make these warm slippers perfect for hanging out around the cabin or getting a few things done around the house. These warm and cute slip-ons also make a great gift for your favorite lady.
* This product does not qualify for shipping to all countries.
Gender: Women's
Material: 60% Merino Wool/40% Polyester Textile Upper with man made overlay; 80% Merino Wool, 20% Nylon lining
Season: F11
Vendor ProductId: SX203
Review ProductId: 27837