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Police say Connecticut shooter forced his way into school
Police: Evidence could point to motive in shooting
NEWTOWN, Conn. - Major crime investigators from the Connecticut state police on Saturday were combing "every crack and crevice" of Sandy Hook Elementary School in Newtown, a day after a gunman shot dead 20 students and six adults before apparently killing himself.
View Gallery: Sandy Hook Elementary school shooting
View Gallery: Community copes with aftermath of school shooting
View Gallery: Deadliest school shootings in U.S. history
Authorities have now identified all of those killed in Friday's tragedy, but they are not releasing a formal list of names and birthdates until the state medical examiner has completed his work, said Lt. J. Paul Vance, a state police spokesman.
The investigators are looking inside and outside the school building and at every car in the parking lot, in what Vance called a "long and painstaking process" that will not be completed for at least another day or two.
Law enforcement officials identified the shooter as 20-year-old Adam Lanza, who grew up in the tight-knit community of 27,000. Police say Lanza killed his mother, Nancy, at her Newtown home before going to the school, where he primarily targeted two classrooms of kindergartners and first-graders.
Lanza's motive was unclear Saturday, though Vance said detectives are collecting some "very good evidence" at both the school and his mother's house. He would not say what the evidence includes.
"The detectives will certainly analyze everything and put a complete picture together of the evidence that they did obtain, and we're hopeful -- we're hopeful -- that it will paint a complete picture as to how and why this entire unfortunate incidence occurred," Vance told a packed crowd of journalists at a Saturday morning news conference.
Lanza forced his way into the school, Vance revealed Saturday, though he wouldn't say how or whether Lanza used weapons to do it.
It's also not clear whether Lanza entered before or after 9:30 a.m., the time each day when the school would lock its doors as part of a security system introduced this year. Authorities say the first emergency call about the shooting came in at "approximately" 9:30 a.m. Friday.
Within minutes, Lanza killed 26 people with chilling efficiency, leaving only one wounded survivor, according to Vance. Among the adults killed were Dawn Hochsprung, the school's beloved principal, and school psychologist Mary Sherlach.
"Stuff like this does not happen in Newtown," said Renee Burn, a teacher at another school in the town, which is roughly 60 miles northeast of New York City.
Until Friday, only one homicide in the past 10 years had been reported in the upscale community of expansive homes surrounded by woods, where many residents commute to jobs in Manhattan and the nearby Connecticut cities of Stamford and Hartford.
Authorities found three guns next to Lanza's body in one of the classrooms, a law enforcement source told CNN. All three -- a semi-automatic .223-caliber Bushmaster rifle and two pistols made by Glock and Sig Sauer -- were owned by Lanza's mother, the source said.
Investigators know which one Lanza used to kill himself but are not yet revealing that information, the source said.
Lanza also had access to at least three more guns, a second law enforcement source said. Investigators recovered a .45-caliber Henry Repeating Rifle, a .22-caliber Marlin Rifle and a .30-caliber Enfield Rifle, though it's unclear where they were found, the source said.
One of the law enforcement sources said they have information that Lanza tried to buy a gun in the area this past Tuesday. The Bureau of Alcohol Tobacco and Firearms said it is contacting shooting ranges and gun stores in the area to try to establish whether Lanza sought to purchase guns or practice using them.
The number of young victims, between the ages of 5 and 10, sent shockwaves across the nation.
With the death toll at 26, the massacre in Newtown is the second-deadliest school shooting in U.S. history, behind the 2007 Virginia Tech mass shooting that left 32 dead.
Flags were lowered to half-staff in a number of states, and vigils were held at houses of worship and at schools amid a national outpouring of grief.
Two law enforcement sources said Adam Lanza lived with his mother. Contrary to early reports, they said, Nancy Lanza was not a teacher at Sandy Hook Elementary.
Investigators believe Lanza killed his mother and then took her guns and made his way to the elementary school wearing black fatigues and a military vest, according to a law enforcement official.
At about 9:30 a.m., as announcements were read over the loudspeaker to the nearly 700 students, the first shots rang out.
Students described being ushered into bathrooms and closets by teachers after hearing the first shots.
It sounded like "pops, gunshots," Janet Vollmer, a kindergarten teacher, said.
Vollmer locked her classroom doors, covered the windows and moved her 19 pupils toward the back of the room.
"We're going over in a safe area," she told the 5-year-olds. Then, she opened a book and started to read.
Outside Vollmer's classroom, a gunman was moving through the hallway of the one-story building.
In the first few minutes, the gunman is believed to have shot the principal, Hochsprung, and the school's psychologist, Sherlach.
One parent who was at the school in a meeting with Hochsprung, Sherlach and the vice principal said she heard a "pop, pop, pop." All three left the room and went into the hall to see what was happening. The parent ducked under the table and called 911.
"I cowered," she told CNN. The gunman "must have shot a hundred rounds."
At the police station, dispatchers began to take calls from inside the school.
"Sandy Hook school. Caller is indicating she thinks someone is shooting in the building," the dispatcher told fire and medical personnel, according to 911 tapes.
Then, another caller reported gunshots. And then another.
"Units responding to Sandy Hook School at this time; the shooting appears to have stopped. The school is in lockdown," the dispatcher said.
The dispatcher warned police and medical personnel that callers were reporting "multiple weapons, including one rifle and a shotgun."
Then, a police officer or firefighter called for "backup, ambulances, and they said call for everything."
The dispatcher, according to the 911 tapes, asked how many ambulances were needed.
"They don't know. They're not giving us a number," the officer or firefighter said.
Inside a classroom, Vollmer was still reading to the children when police officers banged on the locked door.
The kindergartners were told to line up and cover their eyes as they were led by police past bodies, presumably of their fellow schoolmates, Vollmer said.
As reports of the shooting made their way around town, frantic parents descended on a nearby firehouse where the children had been taken.
"Why? Why?" one woman wailed as she walked up a wooded roadway leading from the school.
Inside the firehouse, Vollmer's kindergartners were beginning to understand something terrible had happened.
"They saw other people upset," Vollmer said. "We just held them close until their parents came."
By nightfall, the firehouse became a gathering point for parents and family members whose loved ones would never walk out of the school.
Authorities, meanwhile, in Hoboken, New Jersey, were questioning Ryan Lanza, the suspected gunman's older brother, law enforcement sources said, though they did not label him a suspect. Lanza's father, Peter, who lives in Connecticut, was similarly questioned, one of the law enforcement officials said.
In an email sent to families with students in the San Diego Unified School District, Superintendent Bill Kowba said:
"The tragic and senseless shooting today at Sandy Hook Elementary School in Newtown, Connecticut has shocked and saddened all of us. We join in the national outpouring of grief and offer our deepest condolences to the families of the victims. No words can express our feelings about this horrific tragedy.
The safety of the children who attend schools is always the highest priority of every employee at every school in our country. But sadly, we live in a world where senseless acts of violence occur all too frequently. Today's shooting transcends our ability to understand how anyone could commit such an act on innocent children, teachers and caretakers.
All San Diego Unified schools have safety plans that cover all contingencies. We are continually reviewing those plans and training our staff to ensure the safety of our students. We also have the expertise of our own school police department who monitor the safety of our school campuses. Our school police and our school staff will have a heightened awareness of security issues during this time.
Our school counselors and crisis response teams will be available to our Principals to provide guidance during the coming days to support the emotional needs of our students. Counseling professionals recommend that parents encourage their children to talk about their thoughts and feelings related to this incident and to reassure children of their own health and safety. It is also recommended that parents limit children's television viewing, since this tragedy will receive extensive media coverage.
Unfortunately in our society, there are no absolute safe havens from senseless acts of violence. But our schools are safe environments where our students grow and learn each school day under the care and guidance of dedicated and caring teachers and school staff. I want to assure our parents and the community that we will continue to protect our students and give them a sense of safety and well-being at our schools as we all cope to understand the tragedy in Connecticut."


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The UCSF/SFGH Interdepartmental Nurse-Midwifery Education Program (INMEP) philosophy, program purposes, and terminal objectives that follow were written by the full faculty in November 1989 and revised in February 1994 and in November 2001.
The UCSF/SFGH INMEP program ascribes to the philosophy of the American College of Nurse-Midwives (ACNM).
INMEP Beliefs
The CNMs of the UCSF/SFGH INMEP program believe that a feminist philosophy supports their processes of caring for women and teaching students midwifery. This philosophy can be broadly described the view that social and cultural forces result in inequality between men and women and that these inequalities should be remedied. We believe that women's experiences and knowledge are valuable, as are men's, and influence the processes of education and health care.
Therefore, we believe the following about the practice and teaching of midwifery:
- All women can benefit from midwifery services.
- Reproductive cycles in women's lives are best viewed as essentially healthy experiences.
- Preventive health care and education in health promotion are integral components of midwifery care.
- Midwives care for women in a manner which acknowledges the contexts in which they live, including and understanding of, and sensitivity to, psychosocial, economic and cultural factors.
- Midwives create a climate, through education and support, where women are able to make choices about their lives, may choose to act as change agents, and can transform circumstances which hinder their self-determination.
- Midwives encourage family-centered care and decision making within the context of the health care system.
- Midwives must confront and change institutionalized biases in the health care environment.
- Midwives honor the role of intuition in themselves, their clients, and their students, using it to guide further examination of the care process.
- Learning is enhanced when the learner is respected, when expectations are clearly communicated, and where learning situations permit acknowledgment of individual differences.
- The education of midwives should enhance their future ability to meet diverse community needs by exposure to a wide range of diversity among the faculty and students, and through diverse clinical experiences.
- The profession and the community is best served by the maintenance of diverse education pathways to nurse-midwifery certification. We are committed to our certificate, Master of Science and three year RN to MS options.
- The core of midwifery education and clinical experiences are best taught, and guided by teachers who are themselves clinicians and who adhere to established standards of practice.
- The education of midwives is enhanced by an interdisciplinary approach that reflects the talents, resources, and complexity of the health care arena. This is articulated by administrative placement of the midwifery educational program within the UCSF Schools of Nursing and Medicine and geographically with the Nurse-Midwifery Service of San Francisco
Back to Nurse-Midwifery Specialty Area page.

subset: commoncrawl


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When kids are away at college or on a mission, you can let them know you're thinking about them with a special Halloween care package!
It's quick and easy to whip up these pretty and tasty Valentine's Day Pink Lemonade Sprinkles Cake Mix Cookies! Great for sharing!
Adding "hugs and kisses" to your favorite brownie recipe, with an Oreo surprise inside is sure to win the heart of your favorite Valentine!
Chunky hand-made Valentine's Day cards are a fun way to share your talents with those you love!
A new take on favorite recipe - put a little "heart" into your Jell-O cookies!
Making heart-shaped carrot slices takes just a few extra minutes, but makes such a cute addition to your home-cooked vegetables!
Ho, ho, ho…Merry Christmas Jell-O Cookies! For the past year the most visited and pinned post on my blog has been my ever-popular Jell-O Cookies. We're at 92,000+ pins and that has been amazing! Sharing the recipe I had acquired in my early married days has been a lot of fun. But I have been adapting the ingredients a bit, tweaking it to accommodate the supplies I have on hand, making it more appealing visually and amping up the flavor. So, since Jell-O cookies were part of my holiday cookie baking this year, I've decided to share the updated info. First, rather than make you go back to revisit the first posted recipe, I'll just repeat it…with the changes, of course! Ho Ho Ho…Merry Christmas Jell-O Cookies (* indicates changes – this is for one batch, one color at a time!) *3/4 cup butter 1/2 cup granulated sugar *1/2 cup Jell-O ( I used raspberry and lime flavor – I buy the big restaurant size now so that I can add just a little extra to the 3oz amount in the small package of Jell-O. ) Cream the above ingredients. Add: 2 eggs *1 teaspoon lemon extract Cream the eggs and lemon extract into the sugar mixture. Add: 2 1/2 cups flour 1 teaspoon baking powder 1 teaspoon salt Gel or paste food color – I don't need it for the raspberry…the color is
It's the 6th day of December…Christmas time and that means I've got to get busy on my cards – I'm seriously behind schedule! There are always oodles of new Christmas papers, but I have been trying to cut back on my hoard of paper, while still trying to keep current with the styles. All things trend and Christmas is no stranger to change. But for this season, I'm going to try to keep it simple. In my last post, I talked about a cute store that we found at the mall – Typo. There were lots of great things that we found for gifts, but one of our favorite finds was a small tin of 50 mini Christmas-themed polaroids in a "Message In A Box". The vintage-style photos all create a bit of nostalgia. I just love the little faded photos! The pictures aren't complicated, so I kept the sentiments simple. I also kept the embellishments to a minimum: baker's twine, buttons, red clothespins and old dictionary pages accentuate the photos without overwhelming the clean lines. A few small dots of glue, with glitter sprinkled on top, gives the illusion of falling "flakes" to the snowy scene. Inking the edges with black StazOn distresses and adds definition. I stapled the photos before I added the foam mounting tape to the back – the staples are just for looks – I don't like the look of
typo [tahy-poh] noun, plural ty-pos. Informal . 1. a typographical error; misprint 2. cute Australian concept stationery store For someone who has spent the last decade acquiring a broad expanse of scrapbooking and paper art supplies, the introduction to this cute little store in the Fashion Valley Mall, San Diego, should not have brought such delight. But with the coming of Christmas, I broke my normal rule of staying away from malls. I didn't go to shop but to see what fun fashion color trends and pattern combinations are available for the season. When what to my wonder eyes should appear but a miniature corner store…okay, I'd better stop before I hurt my brain trying to carry on with that theme! But a great find, nonetheless! The walls of the store are lined with journals and fun spiral-bound notebooks, knickknacks, stationary, cards and office supplies. For the holidays, there are decorations, small trees, wrapping paper, ribbons and twines. I didn't take a bunch of pictures inside the store…I always feel kinda funny about doing that without getting permission. But what a fun time we had window shopping! Lots of great products (although there were a few items that needed to be censored because of the verbal content!) that offered some great inspiration and embellishment. If you get one in your area, go check it out. If you aren't so lucky and you want to see their "stuff", check out
It has been a busy October and we still haven't gotten up into the attic to get down Halloween decorations. The only decorating that has been done is with those few items that got missed when we put away Halloween LAST year! But because we are feeling the need to have a splash of those fall colors, we decided that we could "make the pathway bright" and fill our doorway with pumpkin cheer! You all know that I love my Everything99cents store – yet another reason! Last Saturday they had pumpkins out front! That's right, a big box of pumpkins for just a dollar! We got the tiny pumpkins from the grocery store and they were less than a dollar, but the bigger ones? Yep…a dollar! When you can get them that inexpensive, I don't mind sacrificing one. Measure the approximate height of the pot that will go inside – figure that the wall of the pumpkin will be at least 1″ to 1 1/2″ thick, so choose your pumpkin carefully - then chop off the top and remove the seeds. Your pumpkin pot is now ready to put a pot of posies (also just a dollar) right inside. Easy peasy and cheap! Mixing it up a bit, the little white pumpkin had the perfect stem to attach a sparkly bow on top! It's a process…but such a fun one. Now I don't


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Saint Helena Police Service
|This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (March 2010)
|Saint Helena Police Service
|Agency overview
|Legal personality
|Governmental: Government agency
|Jurisdictional structure
|Operations jurisdiction*
|Police area of Saint Helena, Ascension Island, and Tristan da Cunha, British Overseas Territories
|Map of Saint Helena Police Service's jurisdiction.
|420 km²
|General nature
|Operational structure
|Sworn members
|* Police area agency: Prescribed geographic area in the country, over which the agency has usual operational jurisdiction.
The Saint Helena Police Service is the local police force for the British overseas territory of Saint Helena, Ascension and Tristan da Cunha, consisting of the islands of Saint Helena, Ascension and the island group of Tristan da Cunha.
Staffing and resources[edit]
The service has a staff of 63 on the most populous island of St Helena,[1] with a detachment of 6 on Ascension Island. Policing in Tristan da Cunha is undertaken by one full-time police officer and three special constables. The current Tristan police officer is Conrad Glass.[2]
Saint Helena has a main police station/prison in the capital Jamestown and four small police posts in rural areas, while there is a single police station and prison on Ascension in the capital Georgetown.
In addition to its policing duties, the department also has responsibility for the Prison, located on St Helena, immigration, fire and rescue services, and sea rescue.
HMP Jamestown[edit]
Established in 1826 and due for replacement in 2014 HMP Jamestown provides accommodation for convicted and remanded prisoners and also provides a Police custody facility for arrested persons.
Located in the centre of Jamestown adjacent to the Police headquarters at Ogborne House HMP Jamestown is also home to the Offender Management Service. The service, incepted in 2011, delivers pre sentence reports to the courts, community sentencing and probation. In addition the service is responsible for supervising those serving Parole or life license.
Due to the remote nature of Saint Helena its prison must be capable of managing all categories of prisoner locally, at least for short periods following arrest or conviction.
See also[edit]
- ^ Staffing levels reported on the Government website
- ^ Crossan, Rob (13 January 2010). "The world's loneliest police beat". The Guardian. Archived from the original on 23 June 2014. Retrieved 23 June 2014.
- World Police Encyclopedia, ed. by Dilip K. Das & Michael Palmiotto published by Taylor & Francis, 2004.
- World Encyclopedia of Police Forces and Correctional Systems, second edition, Gale, 2006.
- Sullivan, Larry E. Encyclopedia of Law Enforcement. Thousand Oaks: Sage Publications, 2005.
External links[edit]
|This article about Saint Helena or the British Overseas Territory of Saint Helena, Ascension and Tristan da Cunha is a stub. You can help Wikipedia by expanding it.
|This law enforcement agency article is a stub. You can help Wikipedia by expanding it.


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Pan fried breaded chicken breast?
- f
- food_eater79 Oct 14, 2007 05:48 PM
I want to make some fried chicken breast for sandwiches, but don't have a deep fryer. What's the best way to do this in a pan? I have eggs, milk, flour, Italian bread crumbs, various seasonings and the chicken breast pieces on hand at the moment.
Southern fried would be great, but any variations you have would be excellent too.
I make pan fried breast or tenders all the time. Usually, I soak in buttermilk and hot sauce overnight but if I haven't the time, then I pat them dry, season with salt and pepper and a little cajun spice OR a dry packet of buttermilk ranch dressing mix and let them stand for a little while. I make a wash of egg and milk, dip and bread them in crumb mixed with cayenne, parmesan or romano and a little seasoned salt. I let them stand on a rack to dry about 20 minutes and then shallow fry in my dutch oven in about an inch or 2 of hot oil. Drain and enjoy with a nice garlic/lemon aioli!
re: chelleyd01
jfood sees the buttermilk soak constantly and would love to understand why and what it does. Any help appreciated.
re: danhole
It also helps to tenderize the chicken a bit with the acids in the buttermilk.
re: chelleyd01
I often do a buttermilk soak (but usually not overnight as I rarely have the foresight) when I have left over buttermilk from baking. My rendition uses crushed ritz crackers as the breading and I bake instead of pan frying. The richness of the crackers more than makes up for the lack of "fry." And, I've even tried the whole wheat crackers for a bit of a healthier spin. The buttermilk makes the chicken very moist and tangy as reported by others.
re: ashes
That reminds me of a coating I make which I normally use on fish, but it would work on chicken cutlets too. My dad uses crushed cheez-it crackers, but I do it a bit different, take bread crumbs, and put in a food processor along with some shredded cheddar cheese, paprika, and a pinch of cayenne. Coat fish/chicken with egg then dip into the crumb mix, fry or bake accordingly.
Chelly's recipe sounds awesome! I usually just pat dry chicken breasts, then dredge them in flour, then beaten egg, then flour again. (Season the flour with salt, pepper, garlic powder). Then I pan fry them in a cast-iron skillet in about 1/2 inch of oil, about 6-8 minutes on each side, turning once. They are awesome on sandwiches or just by themselves.
Thanks both of you guys. I don't have a cast iron skillet, just regular nonstick pans. Should come out right though, right? *adding cast iron skillet to shopping list* :)
@Raidercake: How hot do you make the oil? I'm probably gonna use regular vegetable oil. Preheat it on medium to high on the burner I'm guessing - before dropping the chicken? I don't want to burn down the house but I want to make sure the chicken cooks through. I have a meat thermometer but not an oil thermometer.
@Chelly: Sounds spicy and awesome....
re: food_eater79
I dont own cast iron anything (blasphemy, I know!) I use my T-Fal nonstick pot that you would cook pasta in....keeps the grease from spattering my stove. The spice can be regulated by the amt of cayenne you use...we like it nice and tangy. The only time I pound them out is if the breast is super thick...if they are all pretty even, I just let them go as is.
I sprinkle the chicken breast pieces with salt, pepper, garlic powder and chili powder then dip them into cornstarch. I use just enough oil to get the chicken cooking with out them burning on the pan. I prefer using chicken thighs though.
Whichever recipe you go with, you may want to consider pounding the cutlets until they are thin before you coat. It's just my preference.
Pound your chicken breasts until they are uniform thickness (probably around 1/4 inch all around is what you should shoot for). Season with salt, pepper and a little cayenne. Dredge in flour, then beaten egg, then seasoned breadcrumbs. Heat some olive oil (about 1/4 cup) in the bottom of a non-stick large pan on medium heat. When the oil is hot, place the breaded pieces in, and flip after 2-3 minutes on each side. Add extra oil if needed as you fry in batches.
Panko makes an even better and crispier crust if you can find it.
re: QueenB
for southern fried, i would definitely recommend peanut oil. good flavor. high smoke point. olive oil may tend to burn for this application, unless chicken is very thin and will not be in skillet long before cooked through.
re: danhole
jfood pounds to 1/4" to 3/8". then he places in flour, then eggs, then bread crumbs. pushes the crumbs onto the breast to get a nice even coating. Then he places back in the fridge for about 30 minutes. For some reasonthe crumbs stick better with this step.
Then he fires in oil in a NS pan. the trick is regulating the heat of the oil so it does not cook too fast and the outside is done before the inside.
It's not frying, but another way to get your desired result is to season, soak in buttermilk and they dredge in panko breadcrumbs. Line a cookie sheet w/parchment and put a rack on top. Put chicken on rack and bake 400 degrees for 20 min. Really tasty! You can also dredge w/crushed French's fried onions.
I use a classic recipe from Joy of Cooking for pan fried chicken cutlets, and deep fried.
I pound the chicken breast out, then dredge them in seasoned flour(salt, black pepper, etc), an egg wash(either egg and water, or some milk), then into breadcrumbs that have been mixed with reggiano parmesan. I also put them back in the fridge for about 30 mins, then either use the pan frying method( olive oil, and butter), or the deep fryer.
Tuen out perect every time.
Thanks, they turned out pretty good! I got the chik breasts down to about 1/2 inch after rinsing and drying them, and then floured, egg washed, Italian bread crumb dredged and "pushed" the crumbs in. Put the plate in the fridge for a half hour to get the crumbs to stick. Fried in veg oil for a total of 6 minutes on medium-medium high, flipping halfway at about 3 minutes.
I made a simple marinara with tomato sauce, S&P, garlic powder, basil, and olive oil with a few shavings of parmesan and let that simmer while I cooked the chicken. Only problem was the chicken didn't have enough flavor, a little bland. Maybe the sauce overpowered it?
I seasoned the flour with a few twists of a sea salt shaker and black pepper shaker and added some chili powder. And also the bread got soggy - presumably with the sauce and slice of mozz I put on there. Next time I guess I should toast the bread with the cheese in my toaster oven and add more hot spices to the flour to get more flavor out of the chicken? I did use sliced whole wheat, maybe that was not the best choice. I'm still learning but it came out about a 7/10 in my book!
re: food_eater79
A few thoughts...
1. The oil may not have been hot enough. If you don't use really hot oil (someone else probably knows the temp) the cutlet will absorb the oil and not be as crispy.
2. I find when I season the egg wash I get a more intense flavor then just
seasoning the crumbs.
3. I like SWSIDEJIMS suggestion of adding parmesaen to the crumbs. I like to do it using shredded rather then grated. It seems to crisp better.
4. Chili powder seems like it would be too powerful a flavor to bring into this dish. I'd leave it out next time and opt for more salt, garlic powder and oregano.
5. If you put them into the fridge I would not cover them. This could created moisture which would make the crumbs soggy.
re: michele cindy
I agree about seasoning the egg wash. I season the flour, wash and crumbs rather than the chicken. Pepper in the flour, Worchestershire and garlic powder in the egg and i use seasoned panko - sometimes I buy it at WF or I add italian seasoning to plain panko.
re: michele cindy
I add all sorts of seasonings to the flour I am going to dredge the chicken in, just not too much salt, lots of herbs instead. Also I have found that if you can put the breaded chicken on a rack and the put in the fridge, the air circulates better and it doesn't get soggy. And I do highly recommend that you marinate in the buttermilk, and if you want a little heat, add a dash of cayenne. It works well. Another thought is to add a bit of grated garlic to the oil before you put the chicken in, just don't let the garlic burn or it will be bitter.
I really don't like to use an egg wash. It seems like it makes the breading too tough. Am I doing something wrong? Should I add water or milk to it? I usually use milk, with seasonings, or mayo/miracle whip. (But don't tell my husband that! He hates both mayo and miracle whip.)
re: food_eater79
I made an Italian Chicken Parmesan using the same method to bread and fry the chicken breasts first. I put quite a bit of red pepper flakes and dried basil, Italian seasoning and garlic powder along with salt and pepper, into the bread crumbs.
So there were three containers, flour seasoned with salt and pepper, egg, and seasoned bread crumbs/ Fried and then placed in a baking dish with marinara, and fresh mozzarella and grated Parmesan - Delish!
re: food_eater79
commercial "chili powder"? or just ground chiles?
imho, you simply overwhelmed the chicken with the sauce.
you served breaded chicken on bread?
re: divamon
I like seasoned Matzoh meal instead of breadcrumbs. Slightly crispier.
re: divamon
Adding some dijon mustard to the egg wash makes for tasty pan fried porkchops too, in addition to doing good things for the chicken.
There are several options for frying at home with no fryer. 1) just use a big pot, use about a gallon of oil, use an oil with a high smoke point like peanut, canola, or safflower. Olive Oil has nice flavor, but will burn before it is hot enough, its' a bad idea.
Or you can pan fry. Use a saute pan with enough oil to come 1/2 way up the side of the food your frying, you don't want to totally submerge it.
whether your deep frying or pan frying, there are 2 keys
1) use enough oil. If you skimp on oil you'll get a longer cook time, and the temperature will drop more when you add the food. Low heat and long cook time = greasy food
2) Make it hot. Shoot for 350-400 degrees while deep drying, check with a thermometer and a small test piece of food, before you add the rest. In a pan, wait until the oil starts to smoke, you see smoke, then gently add the food, putting the side towards you down first, so oil doesn't splash you. If you have a gas stove, you may very well get some flame ups, like you think of macho chefs doing, if it happens just let them go, they'll go away, nothing bad will happen. If you think it's happening too much, just lift up the pan in the air and the flames will stop touching the pan, and the fire will go out, and if it's a total emergency, plop another pan on top of the other (won't happen often).
Also, no matter what method, you need breading.
The normal breading procedure is a seasoned product (salt and pepper) then coat in flour, and shake off the excess (just leave a thin layer). Then eggwash (beaten eggs with a little water), let it drain off, so you have just what's clinging to the meat, and no runoff going into the next part. Then some Panko (japanese) bread crumbs (more granulated then normal, not powdery). Whatever seasoning you do to the product, do so before breading, as seasonings won't mix evenly in your breading, and you'll end up wasting herbs/spices. If you want some liquid flavor, marinate the meat overnight in the fridge before breading.
For deep frying: once the food's in cook til golden brown and remove with a slotted spoon, mesh sieve, or spider.
Pan frying: Cook on each side, flipping once, until it is golden brown
If you find your food's coming out greasy, you can fry it to get the brown goodness and flavor, but not cook it all the way through, once it's brown transfer it to the oven until its cooked all the way through, and it's pretty impossible to be greasy.
And if you want to add more salt/pepper after its fried go ahead, but do it asap, don't wait for it to cool.


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Students study in the Midnight Mug
The Midnight Mug coffeehouse and community room is a great place to take a break from the textbooks and hang out with professors and friends. Offering a wide range of delicious coffee drinks and a variety of study snacks, the Midnight Mug stays open late for those long nights of study at the library.
Located on the second floor of Lauinger Library.
Snack food is only allowed on the second floor of Lauinger Library. Food is prohibited on all other floors of the library.
Contact Midnight Mug at (202) 687-8195
Midnight Mug website
Monday through Wednesday, 8:30 a.m. to 2 a.m.Thursday, 8:30 a.m. to 12 a.m.Friday, 8:30 a.m to 6:00 p.m.Saturday, 11 a.m. to 6 p.m.Sunday, 11 a.m. to 2 a.m.
The Midnight Mug is only open during the Fall and Spring semesters of the academic year.


text:
Inform Investors Careers Offices About Arrow EMEA arrow.com
Arrow ECS is an information technology distributor specialising in providing end-to-end IT infrastructure solutions including data storage, servers, enterprise software, network security, unified communications and virtualisation.
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We call it SAM. A car driven only by head movements that put a quadriplegic former race car driver behind the wheel again.
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text:
A RCT to Establish the Effectiveness of Intermittent Pneumatic Compression to Prevent Post Stroke DVT (CLOTS-3)
Recruitment status was Recruiting
- Full Text View
- Tabular View
- No Study Results Posted
- Disclaimer
- How to Read a Study Record
Strokes occur when blood flow to part of the brain is interrupted. Patients are often bedbound for several days or weeks although if they survive, most will make some recovery. The lack of mobility encourages blood clots to form in the legs − so called deep venous thrombosis or DVT. About 10% of patients will develop these. Pieces of this clot may break off and can be carried by the bloodstream to the lungs. These clots, called pulmonary emboli, can stop the heart and can cause patients with stroke to die suddenly. A treatment which reduces the risk of DVT after surgery is intermittent pneumatic compression (IPC). Inflatable sleeves wrapped around the legs inflate at intervals squeezing blood up the legs, increasing the blood flow, and decreasing the likelihood of clots forming − at least that is the theory!. Although this sounds uncomfortable, most people actually quite like the sensation! There have been some small randomised trials of IPC in stroke patients, particularly those with intracerebral bleeding. However, these studies although encouraging have not provided enough information to persuade clinicians to use this treatment routinely in stroke units. The proposed study will include 2000 patients who have had a stroke and who have been admitted to a stroke unit.
Patients who cannot walk independently, and who are at greatest risk of DVT will be invited to join the study. If they agree they will be randomly allocated to having routine care plus IPC or just routine care. Patient in both groups will have routine ultrasound scans on their legs to detect DVTs. The study will establish whether IPC reduces the risk of DVT. This result could improve the outcome of many thousands of patients each year.
Device: Intermittant Pnueumatic compression
Other: Routine care
Phase 3
|Study Type:
|Study Design:
|Allocation: Randomized
Endpoint Classification: Efficacy Study
Intervention Model: Parallel Assignment
Masking: Single Blind (Outcomes Assessor)
Primary Purpose: Prevention
|Official Title:
|A Randomised Trial to Establish the Effectiveness of Intermittent Pneumatic Compression to Prevent Post Stroke Deep Vein Thrombosis (DVT).
- Presence of definite/probable symptomatic/asymptomatic DVT in the popliteal or femoral veins (PFV) or any symptomatic DVT in the PFV within 30 days of randomisation. [ Time Frame: 30 days ] [ Designated as safety issue: Yes ]
|Estimated Enrollment:
|Study Start Date:
|December 2008
|Estimated Study Completion Date:
|April 2014
|Estimated Primary Completion Date:
|April 2013 (Final data collection date for primary outcome measure)
|Assigned Interventions
Active Comparator: Routine care
Routine care which might include: early mobilisation, adequate hydration, aspirin if ischaemic stroke and graduated compression stockings according to local protocols
|Other: Routine care
Experimental: Intermittent Pneumatic compression
Routine care (see arms 2) plus intermittent pneumatic compression to be applied to both legs immediately after randomisation. It will be applied until: the patients is mobile, the patient declines further use; the patient is discharged from the enrolling centre, the second screening Doppler has been completed or the patient has died.
Device: Intermittant Pnueumatic compression
Use on both legs from randomisation to Day 30 (Day and night)whilst sitting and lying
Other Name: Tyco SCD Express
Show Detailed Description
|Ages Eligible for Study:
|16 Years and older
|Genders Eligible for Study:
|Accepts Healthy Volunteers:
Inclusion Criteria:
- Any patient admitted to hospital within 3 days of a clinical stroke fulfilling the WHO criteria.
• Who is not able to get up from a chair/ out of bed and walk to the toilet without the help of another person
Patients can be randomised from Day 0 (day of admission) to Day 3 of hospital admission. If a patient has a stroke during a hospital admission they are eligible until Day 3 from the stroke onset (Day 0). Stroke should be the most likely clinical diagnosis but a visible infarction does not have to be seen on a brain scan.
Exclusion Criteria:
Patients with stroke due to subarachnoid haemorrhage. These are excluded because they are generally treated in neurology/neurosurgical centres, rather than stroke units, and their care often includes coiling or clipping of aneurysms under general anaesthetic. One could therefore argue that the existing evidence support the use of IPC in surgical patients is adequate to support its routine use in this group of patients.
- Patients who, in the opinion of the responsible clinician / nurse, are unlikely to benefit from Intermittent Pneumatic Compression - for instance those judged to have a very low risk of DVT. For instance, this would include patients who are expected to mobilise within the next day.
- Patients who are anticoagulated (taking Warfarin, unfractionated heparin, Low Molecular Weight Heparin or Direct thrombin inhibitors) at the time of enrolment in whom it is planned to continue the anticoagulation throughout the first week or two after the stroke. These patients are likely to have a very low risk of post stroke DVT and have little potential to benefit from either the IPC or participation in the CLOTS 3 trial. However, patients who may be started on anticoagulants after the first few days for reasons other than prophylaxis against VTE e.g. secondary prevention of ischaemic stroke with atrial fibrillation are eligible for enrolment.
Patients with contraindications for the use of IPC. These include:
- patients with local leg conditions in which the IPC sleeves would interfere such as dermatitis, vein ligation (immediate postoperative), gangrene, venous stasis, or recent skin graft.
- patients with severe arteriosclerosis or other ischaemic vascular disease as indicated by absence of pedal pulses or history of definite intermittent claudication.
- patients who have massive leg oedema or pulmonary oedema from congestive heart failure.
- Patients who already have swelling or other signs of an existing DVT. Such patients may be recruited once a DVT has been excluded by normal D Dimers or Compression Doppler ultrasound.
- Patients under 16 year of age
Inclusion in another research study, including another randomised controlled trial, does not automatically exclude a patient from participating in CLOTS 3. As long as inclusion in the other study would not confound the results of CLOTS 3, co-enrolment is permissible. Also, local researchers must avoid overburdening patients. Patients should not be co-enrolled in another research study which aims to test an intervention which aims to reduce the risk of venous thromboembolism
Please refer to this study by its ClinicalTrials.gov identifier: NCT00789542
|Contact: Gina Cranswick
|0131 5373126
|Contact: Janie Hunter
|0131 5373126
|United Kingdom
|Western General Hospital
|Edinburgh, Lothian, United Kingdom, EH4 2XU
|Principal Investigator: Martin S Dennis
|Principal Investigator:
|Martin S Dennis, FRCP
|University of Edinburgh
Additional Information:
No publications provided
|Responsible Party:
|Professor Martin Dennis, University of Edinburgh
|ClinicalTrials.gov Identifier:
|NCT00789542 History of Changes
|Other Study ID Numbers:
|Study First Received:
|November 11, 2008
|Last Updated:
|January 12, 2010
|Health Authority:
|United Kingdom: National Health Service
Keywords provided by University of Edinburgh:
deep vein thrombosis
Additional relevant MeSH terms:
Cerebral Infarction
Brain Diseases
Brain Infarction
Brain Ischemia
Cardiovascular Diseases
Central Nervous System Diseases
Cerebrovascular Disorders
Nervous System Diseases
Vascular Diseases
ClinicalTrials.gov processed this record on November 25, 2014


text:
November 28, 2014
MADISON, Wis. (AP) -- Antwon Oliver scored 15 points to lead Racine Horlick to a 46-39 victory over Oshkosh North in a Division 1 semifinal of the WIAA boys state basketball tournament Friday night.
University of Oregon recruit Jamil Wilson added 13 points for the Rebels (24-1), who advance to the championship game Saturday night for the first time since 1985.
Horlick won despite posting a season-low point total. The Rebels' previous low was 52 points in their only loss of the season, a 55-52 loss to Brooks (Ill.) College Prep. Academy.
Wilson fed Oliver for a slam dunk with 2:05 left to cap a six-point spurt that gave Horlick a 39-33 lead. The Rebels were 7-of-8 from the free-throw line down the stretch to keep the Spartans at bay.
Wilson and Oliver combined for eight of Horlick's 10 blocked shots, as the Rebels' defense held North to just 25.5 percent shooting (12-of-47) from the floor.
Tank Johnson, North's burly 6-foot-5 center, had 11 points and nine rebounds to lead the Spartans (21-4). But he was only able to play 18 minutes due to foul trouble.
(Copyright 2009 by The Associated Press. All Rights Reserved.)
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text: On September 28, 1998, at 1047 mountain daylight time, a Cessna 551, N59GB, owned and operated by Ram Air Sales and Leasing, LLC, was substantially damaged during landing at Pueblo Memorial Airport, Pueblo, Colorado. The private pilot and his three passengers were not injured. Visual meteorological conditions prevailed, and an IFR flight plan had been filed for the personal flight conducted under Title 14 CFR Part 91. The flight originated at Traverse City, Michigan, at 0900 eastern daylight time.According to the pilot's accident report, he was landing on runway 8L (10,496 ft. X 150 ft., asphalt). He said the landing was normal. He pushed the nose forward and was in the process of deploying the thrust reversers when the front of the airplane began to "veer and then oscillate up and down." The airplane felt "very stiff up front as if [it] had hit something." The airplane became airborne and touched down again, then veered off the runway. The fuselage and both wings sustained internal damage. The nose gear was destroyed.Control tower personnel told an FAA inspector that it appeared to them that the pilot had made a "hard landing." Post-accident inspection disclosed no objects or debris on the runway.The pilot, Michael Roberts, recalled that another pilot had inadvertently taxied the airplane off the runway at Traverse City and had become mired in mud. He said the incident had occurred about one year before the accident. Mr. Roberts said a cable had been wrapped around the nose wheel strut by the retrieval crew and the airplane winched out of the mud. He said the steering had not been the same since that incident. A review of the airplane maintenance records revealed no entries made as a result of this excursion.The shimmy dampner was removed from examination and testing. Accident damage precluded an assessment of its proper operating condition.The airplane was equipped with a cockpit voice recorder (CVR). It was removed and shipped to NTSB's laboratory for readout. According to the CVR specialist who listened to the tape, nothing was heard that would have added to or clarified what the pilot reported.


text:
- Like
- Thanks for voting!
- Download
- Collection
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text:
You are here: MEDICA Portal. Interviews.
Biosystems S.A., Lalbachan Budhai
Lalbachan Budhai from Biosystems, Barcelona (Spain) talks about the opportunities not only to exhibit the new in-vitro diagnostic products but also to meet the company's worldwide partners.
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text:
New Project: Travel Series By Amy Meek - Shoe Bag
Dirty shoes and clean clothes don't mix.
Problem: You need to bring along several pairs of shoes when you're traveling. But you don't want the dirty soles of your favorite walking shoes smudging your clean clothes.
Solution: This handy shoe bag. Make it from any woven fabric (or even nylon if you want it to be moisture-proof) and you can safely tuck your shoes inside before putting them in your suitcase.
Amy Meek's Shoe Bag Project is part of her Travel Series of easy sewing projects that are extremely useful if you're going on a trip. You can make the shoe bag in about an hour with beginner skills, using any Janome sewing machine.
Even when you're not traveling, you can use your shoe bag to keep your dress shoes from getting dusty in the closet, or for bringing home especially dirty shoes after a camping trip.
Other Projects In The Travel Series
Suitcase Protective Sleeve
Documents Purse
Embroidered Luggage Tag


text:
Bistro 101 at Pacific Institute of Culinary Arts
- Address:
1505 West 2nd Ave
Vancouver, BC V6H 3Y4Neighborhood:
Granville Island
- Cuisine:
Global, InternationalPrice: CAN$30 and under
Bistro 101 at Pacific Institute of Culinary Arts
- Dining Style: Casual Elegant
- Website: http://www.bistro101.com/
- Phone: (604) 734-0101
- Hours of Operation:
Lunch: Monday - Friday: 11:30am - 2:00pm; Dinner: Monday - Friday: 6:00pm - 9:00pm
Please note: Our Restaurant is available for private bookings on Saturdays.
- Payment Options: AMEX,Diners Club,Discover,MasterCard,Visa
- Cuisine: Global, International, Northwest, International
- Executive Chef: Julian Bond
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Counter Seating, Non-Smoking Restaurant, Private Room, View, Wheelchair Access, Wine
- Catering: Custom-designed catering available in the metro Vancouver area.
- Private Party Facilities: Semi-private facilities available for breakfast, lunch, or dinner functions. Kitchens available for corporate or custom cooking classes.
- Private Party Contact: Giulia Vendramin (604)734-4488
Getting there
- Cross Street: Anderson
- Public Transit: From downtown Vancouver, the #50 (False Creek) bus will take you right to our building at the corner of West 2nd and Anderson.
- Parking: Private Lot
- Parking Details: Parking is available in Granville Island (3 hour limit) or on second Avenue. Restaurant parking is available after 6:00pm at 1515 West Second Avenue.
A word from Bistro 101 at Pacific Institute of Culinary Arts
Bistro 101 at Pacific Institute of Culinary Arts offers gourmet cuisine, in an elegant setting, prepared by the next generation of talented cooks. Our marina-view restaurant serves lunch and dinner, Monday to Friday. Choose from a variety of appetizers, entrees, and desserts prepared by our talented Culinary Arts and Baking & Pastry Arts students under the watchful eye of our European-trained chef instructors.Continued
Monday through Thursday - Join us for 'Market Menus' and enjoy a three-course fixed priced menu with choice of appetizer, entree and dessert for just $20 for lunch and $26 for dinner per person.
Fridays - Feast on our 'West Coast Buffet'. Lunch is $22 and Dinner is $33 per person.
Monday through Thursday - Join us for 'Market Menus' and enjoy a three-course fixed priced menu with choice of appetizer, entree and dessert for just $20 for lunch and $26 for dinner per person.
Fridays - Feast on our 'West Coast Buffet'. Lunch is $22 and Dinner is $33 per person.
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerGreat for Lunch
Bistro 101 at Pacific Institute of Culinary Arts - Best Restaurants in Granville Island ›
Bistro 101 at Pacific Institute of Culinary Arts reviews from OpenTable diners
134 reviews since July 31, 2014
- Food4.4Service4.1
- Ambiance4.2Noise LevelModerate
fit for foodies (95)special occasion (78)great for lunch (73)neighborhood gem (65)good for groups (49)scenic view (43)romantic (34)notable wine list (25)great for brunch (18)hot spot (10)kid-friendly (8)late-night find (8)great for outdoor dining (7)vibrant bar scene (3)Show More
- OpenTable Diner Since 2014Dined on 11/24/2014very comfortable experience, thank you. I will return to try new dishesSpecial Features:
- Bistro 101 is fantasticCommentDined on 11/21/2014Dining at Bistro 101 is always enjoyable to us. I would recommend to make reservation to avoid disappointment for being told that the restaurant is already fully booked for the day/evening! As always, the menu is great with many choices. The food is delicious and is presented in an "artistic" way making it "pleasing to the eyes and tempting to the mouth!!!" The Chefs have lots of wonderful programs to teach their students, and subsequently, for the diners to benefit the end result of fine cuisines. It is a nice restauant in an relaxing atmosphere and excellent service. Bravo.Special Features:I would recommend this to a friend.
- Special Night.........MikeDined on 11/17/2014Our son told us to do something different for our anniversary and suggested we go to Bistro 101. We did not know what to expect. When we walked in, the first lovely surprise was the wonderful ambience, lights and soft music. The food from appetizer to dessert was superb. All the staff were helpful and friendly. The only small bump in the evening was when a large party was seated beside us, and we were hoping for a quiet celebration. At our request, the manager moved us right away to a different table without any fuss. Great value for the price. We highly recommend it and will be back!Special Features:I would recommend this to a friend.
- Great for gluten free.MaryDined on 11/14/2014Friday seafood buffet is always excellent but lunch any day is great. Very good for gluten free. They now have delicious corn meal herb/cheese buns for the bread bowl.Special Features:I would recommend this to a friend.
- Great experienceChemgeekDined on 11/10/2014My wife and went to Bistro 101 for her birthday and truly enjoyed our experience. On the whole the food was tasty, served promptly and of good variety. The servers were courteous,efficient and attentive. The entrees, desserts and drinks were great: tasty, hot and served quickly. The appies were just OK: Soup was watery, ravioli undercooked and cold.Special Features:
- Yummy lunchCrispyluvitDined on 11/10/2014Good selections in the lunch menu, the 3 courses lunch for that price is great ! I picked mussels for appetizer, quail for my main course, mousse cake for dessert, it was all delicious ! Atmosphere is quiet & relaxing! Service was good, but our server was a bit shy! Coffee was a bit on the strong side. On the whole, have a good lunch experience at The Bistro 101.Special Features:I would recommend this to a friend.
- First visitdumplingDined on 11/6/2014Perfect place to meet friends and family (who all love food) for a good visit, leisurely talk and excellent food. Our server (Matt?) was attentive and helpful, answering our questions and fulfilling our special needs and requests. After lunch we headed to your shop to purchase more treats for dinner the following night. Loved it all. Thank you!Special Features:
- Wonderful Dining ExperienceLove2eatDined on 11/3/2014My parents and I dined at Bustro 101 on November 3rd 2014. The food and presentation were excellent. We really enjoyed our 5* meal!! It was exciting to be a part of the students' learning experience. The price for 3 including 2 senior's discounts and drinks was less than $100.00 which is awesome for food of this caliber!! Can not wait to go again. I have told all my friends. I hear the buffet offered is also excellent. This restaurant is located right near the opening for Granville Island.Special Features:I would recommend this to a friend.
- Excellent EveningWilwashappyDined on 11/3/2014We very much enjoyed our appy's and main course my choice was the Beef Tenderloin it was excellent could have been a bit more cooked asked for medium and it was medium rare but ate it anyway. The portions for us was very good we all liked the presentations that our food was served on it looked really good. Our deserts absolutely fantastic I am not much of a dessert person but it was very good and ate the whole portion. Will definitely come back.Special Features:I would recommend this to a friend.
- A jem in Vancouver BCSheliDined on 11/3/2014Amazing food! Amazing presentations! Manu changes monthly. Three course meal. Great value for lunch or dinner. Reservations recommended. Come hungry!Special Features:
- Seafood BuffetDiscriminatingDined on 10/31/2014Excellent seafood buffet and amazing dessert buffet. Beautiful prep and taste with wide selection of seafood items and desserts -- buffet of appetizers for self selection and nicely sized small desserts so can sample different offerings. Entree items were served to the table. Lovely lunch; highly recommend it.Special Features:
- Wonderful CuisineTheHappyFoodieDined on 10/30/2014We were a few minutes late (10) due to the rain and my friend having mobility issues. We were not made to feel that this was a problem for them. The students working in the dining room were young and a bit shy, and made a couple of mistakes but it is a school and they were probably nervous. Not a problem as they were respectful and kind. My friend and I thoroughly enjoyed the food and our dining experience. I had the sablefish and my friend had the pork tenderloin. We will be back. Thank you to the instructors and students. We also purchased a pecan pie from the on site bakery. Delicious.Special Features:I would recommend this to a friend.
- A treat, as alwaysnotagourmetVIPDined on 10/23/2014This was my 3rd time at the Bistro. Just as before the food was amazing. Simply delicious and lovely presentations. Service was leisurely, which was perfect as I had plenty of time to visit with my friends who were guests with me. The server had to read the daily specials from a cheat sheet but I reminded myself that many of these persons are in active training at the Institute. The only area to perhaps improve was food temperatures. Our main was warm, but not hot. It would have been perfect hot, especially the seafood chowder. And the deserts (mousse) could have been cold instead of room temperature. But you can bet we will be back, when we can get reservations for the place. It can be tough, but accessing Open Table helps!Special Features:
- An interesting experienceAstraDined on 10/23/2014Bistro 101 has nice ambience, but the food was a little unpredictable, some delicious and some just good enough. The lobster bisque shooter that was passed around by surprise was probably the tastiest part of the meal. The service was at a culinary student level. The fire alarm kept ringing, but overall, its worth a try.Special Features:
- TheatreTheatreDined on 10/22/2014The portions were very small and even with the 3 courses we were still hungry when we left the restaurant. Presentation was nice, we both had lamb and one serving was very rare and the other was medium well, we hadn't been asked how we wanted the lamb served.Special Features:
- OpenTable Diner Since 2014Dined on 10/21/2014Same as always-superb. Conversation with student servers is an enjoyable part. The menu satisfies a wide range of tastes and offers dishes and flavours that we haven't found in standard restaurants. The wine flight is a good idea.Special Features:I would recommend this to a friend.
- Wonderful food matches locationLouiseDined on 10/21/2014I loved it all-lots of choices Lunch was preceded by a complimentary amuse bouche-a small Yorkshire pudding with shaved rare roast beef, horseradish creme, and an arugula leaf. the breads -cracker with pumpkin seeds, spicy cornmeal muffins, rolls, multigrain buns-all freshly made and baked. I had the scallop appetizer-two perfectly cooked with garnishes and a sauce, and my partner a sous vide lamb chop with garnish and sauce-including great matchstick crisped onions. The duck breast was rare, tender, and buttery delicious, beautifully presented on the plate. The poached sable fish over a herb pasta was also delicious but lacked a colour balance. Dessert-a dream. All fresh made by students. Great service, reasonable prices.Special Features:
- We love this placecookieDined on 10/21/2014I wish it was easier for me to get there from where I live. Going to keep it as a great place to stop when I have some down time. Lunch, dinner, or just coffee & a croissant. i love the energy in this place. Students are great.Special Features:
- Love the energyvandowntownDined on 10/20/2014Second time at Bistro 101. Love this place. The students (it is affiliated with the culinary school) are energetic and ready to learn. When we asked a question about a particular dish, even tho the student did not know the answer, she found out right away and came back to us. The food is beautifully presented and always interesting. Best to get different dishes and fork off each others' plates. I love a fixed price 3 course menu as there are few decisions, and I can spend more time chatting with the folks I am with. Portions are small, but there are 3 courses, so you wouldn't go away hungry. Would highly recommend.Special Features:
- I8itallDined on 10/20/2014I took my neighbour for lunch as a special Thankyou for her generosity. I didn't know she had very specific dietary needs. The staff and chef were so accommodating and my friend was very pleased to have a 3 course lunch that met all her needs and was also delicious. The restaurant was busy enough to have vibrancy but wasn't noisy. The view was lovely! I was extremely happy with the experience and look forward to my next visit. Thankyou very muchSpecial Features:I would recommend this to a friend.
- Worth the effort in a rainy dayFoodooDined on 10/17/2014Have been wanting to try the Friday West Coast Buffet and finally did it. The appetizers were really delicious. The main course was lovely. Loved the hot dessert raisin bread pudding. Would definitely try it again. Would like to see more hot desserts, fresh fruit, cheese, and fewer sugary confection items for the dessert table. Service was very good.Special Features:
- DaBassDined on 10/16/2014Love the food. Good ambience and I would be dining here again.Special Features:I would recommend this to a friend.
- loved itanon1Dined on 10/16/2014The students are still learning so theres ups and downs but not disappointing. It was a great place to bring my husband who tends to feel awkward in fancy places. The dessert was definitely the highlight for us. Mine was a bit too sweet but delicious nonetheless. We will be returning.Special Features:
- A Granville Island Gem2GourmetsDined on 10/16/2014This is the 2nd time this season we have been to the Bistro. We are here for a couple of months and we always have a good experience there. Sometimes better than others. This time it was not up to par, the food was okay but not great, served luke-warm and basically over-cooked even after requesting medium rare. Our server forgot to bring the bread and we had to ask for it. The bread basket was great however. The desserts were very nice as well. The salad was a disappointment, the ingredients did not come together, nor the dressing. Just try to be helpful here. We know it is a school and consistency is a challenge. 2GourmetsSpecial Features:
- Quiet spotlocalloverDined on 10/14/2014We appreciated having no loud music; unlike many restaurants it was possible to have a conversation without having to shout. We were also able to linger as there wasn't a second seating pushing us. And of course the food was great.Special Features:I would recommend this to a friend.
- A delightful experiencelivelovedineDined on 10/10/2014My friend and I attended the West Coast Buffet on a Friday evening at Bistro 101. We were very impressed. As we walked in to the dining area, we were seated promptly. The servers were friendly and knowledgeable about the menu and most of the appetizers and the desserts at the buffet, and especially the wine selection. Most importantly, the food was of superb quality and was displayed very neatly and elegantly. I would highly recommend this restaurant, especially the buffet at $33 is a steal!Special Features:
- Nice placeJellyCatDined on 10/9/2014It's a very nice place for your lunch and dinner. Your main server is a student and so are chefs in the kitchen. The service is very attentive but not flawless. But to be fair, it would be unreasonable to expect a flawless service from a place mainly run by students. The food is good quality, nice presentation but again not flawless. For example, the ravioli on the plate are cold while the plate is hot. Also, due to the plates being hot, the sauce used as a part of presentation dried on the plate. Otherwise, good and pleasantly presented food. Ambiance is pleasant. Not too much light, not very noisy, and comfortable temperature. Overall, good place to visit.Special Features:I would recommend this to a friend.
- YVR culinary placeEnjoyerDined on 10/8/2014Nice place to bring friends for a good dinner, especially for out of town people. All services and food qualities are comparable to a good restuarant.Special Features:I would recommend this to a friend.
- Cheap Food SeasoningCandyDined on 10/3/2014We enjoyed the food very much, particularly like how they were set up. Presentation was great. The problem happened after the buffet dinner. We felt extreme thirsty. Needed to drink lots of water after the dinner. Else all are good.Special Features:
- Best in the NeighborhoodCharlanDined on 10/3/2014This restaurant never ceases to amaze me, went there for a birthday party at lunch Friday; 3 had never been there...............I have received rave reviews from all and we cannot wait to go back there. Sorry it takes so long to get a reservation....................best way to describe it...............fabulousSpecial Features:I would recommend this to a friend.
- Great eveningOpenTable Diner Since 2014Dined on 10/2/2014On my recent trip to Vancouver, I once again had a great meal at Bistro 101. I would recommend your place to anyone. I am not fond of large group outings as they can be very noisy and this distracts from the ambiance.Special Features:
- Wonderful foodlovetoeatDined on 10/1/2014This is our favorite restaurant in Vancouver, and we've been to many of the top rated restaurants. Having been there 4 times, the food has been consistently excellent, and the value is superb.Special Features:
- Fun for foodies!EddanDined on 9/30/2014Hi, we had a great lunch! Some small things for Bistro 101 to remember for next time: - We got the amuse bouche but no one told us what was in it? The waiter just disappeared. It's good to know when you have a vegetarian in your group :) - The salmon was unfortunately over cooked and the duck under cooked.. we know that's a tricky thing and we enjoyed it anyways! Just so you know. - We had a dinner reservation first and then you called and canceled that in the very las moment and re-arranged for lunch.. which was fine! We were promised some kind of compensation for the inconvenience... but didn't get any? Anyways, we had a good time. Best//ESpecial Features:
- Excellent sophisticated foodtastebudadventuresDined on 9/25/2014Excellent food, was very impressed.Ordered all the specials as they all sounded delicious and they lived up to their description. Will return in the future, to try the ever changing monthly menu.Special Features:
- Bistro101 gemsparkleDined on 9/15/2014The food was excellent and the price is very reasonable. The portions were sufficient for me. I personally didn't enjoy the creamed spinach and would like to see more vegetables included, and more of the yummy potatoes. I'm glad we discovered this gem of a restaurant.Special Features:I would recommend this to a friend.
- Awesome mealOpenTable Diner Since 2014Dined on 9/11/2014Loved it, best bang for your buck. true 5 star diningSpecial Features:
- chinDined on 9/8/2014Although the food is a little bit salty , the taste is good.Special Features:I would recommend this to a friend.
- First timeOpenTable Diner Since 2014Dined on 9/4/2014I was pleasantly surprised by the Bistro. The food was excellent and little touches like a surprise halibut spoon and the wonderful bread basket were a real delight.Special Features:I would recommend this to a friend.
- Perfect for a leisurely lunchOvwingDined on 9/3/2014The new lunch format is great - a bite-sized serving of every menu item for each person. Fortunately we were in no hurry and it was perfect for us.Special Features:I would recommend this to a friend.
- High tea lunchRubabaDined on 9/3/2014First time trying its quarterly high tea lunch. The service is so so. The food looks good on the plates, but the taste is average. You get what you pay for the price. $25 is fair, but could be better on food.Special Features:I would recommend this to a friend.


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Living loud: A local history of experimental music
Computer wizards leave their bedrooms, rappers reach the stage, and the Mason Jennings Band creates the bar buzz of the decade. In the ninth annual City Pages New Music Poll, 60 local music fans pick the bands that made the biggest noise.
From Wrong's free-improv chaos to Savage Aural Hotbed's circle-saw precision, a disparate local noise scene maps the sound of modern anxiety


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Managing mail traffic with an IMAP proxy
IMAP proxies like Perdition, Imapproxy, and Cyrus Aggregator help distribute mail to multiple IMAP servers. We examine some options for IMAP proxy in the Linux evironment.
More and more IMAP servers are groaning under the load of increasing mail traffic. This presents administrators with a problem: clustering an IMAP server is not a trivial
task. To make sure a shared database is available for user mailboxes, administrators often resort to expensive SANs for
shared storage or complex replication mechanisms.
The cost of commercial clustering systems such as Red Hat's cluster suite RHCS make some IT bosses nervous, and the prospect of migrating an old IMAP server to a new cluster system and the technical complexities involved bring many a system administrator to a nervous sweat.
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TOR Network Isn't So Anonymous
A new study says it is possible to unmask 81% of TOR users.
.NET Goes Open Source
Redmond joins the revolution by turning the .NET Core Runtime into a GitHub project.
Drupal Advisory Unleashes a Torrent of Attacks
Users only had 7 hours to update before the intrusions started.
HTML5 Gets Promoted to a Standard
It's official: The new web arrives
Linus Addresses Criticism for Harsh Language
Kernel king admits his tone has alienated volunteers, but says the demands of the process require directness.
New SSL Attack Lets a Malicious Listener Steal Session Cookies
New flaw in an old encryption scheme leaves the experts scrambling to disable SSL 3
Leading Open Source Coder Rants about Rants
Lennart Poettering wants to change the way Linux developers talk to each other.
HP Splits into Two Companies
Enterprise giant frees itself from ink and home PCs (and visa versa).
Mozilla Labs Shuts Down
Mozilla's product think tank sinks silently into history.
Internet Giants Launch Collaboration to Improve Open Source
TODO group will focus on open source tools in large-scale environments.


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North Shore-LIJ is committed to transforming care for the patients and communities it serves. Our dedicated employees are our most valuable asset. With career opportunities in both clinical and non-clinical areas, including nursing, pharmacy, information technology, food service, housekeeping, finance and administration, our team is rewarded with an extraordinary package of healthcare benefits, generous paid time-off, retirement programs and much more.
Our talented team members are essential in helping the organization transform care. Join us and discover what it means to be the best. In return, you will be provided with the tools to help you transform your career.
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25 Sweet Ways to Say "I Love You"
Dear readers, You really are the sweetest. These quotes, sourced from our Facebook page, show that there are plenty of unique ways to tell your partner just how much you adore him.
It's about that time
"We always kiss when the clock says 12:34 a.m. or p.m. because that is the time we were married 23 years ago. My husband says I'm the one who started it, but he's the one who made it a tradition." Jacque M.
Courtesy of Getty Images


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By Mary Souza, September 12, 2008
Shotgun Politics Have to Stop
Russell Riberich is a city councilman in Harrison. The 270 citizens of this quaint Idaho town are staring down the barrel of an enormous land use decision that could forever change their lifestyle, but Riberich sent every person a letter pushing them to hurry, hurry, hurry -- a bit like an ambush.
Harrison is being told to quickly decide on the annexation of the gigantic Powderhorn development, which plans to build 1,300 homes and several golf courses in a separate area. It's one of the master planned communities (MPC) I wrote about two weeks ago.
As I wrote in that article, "... not all MPCs are bad ... it's enormous, uncontrolled growth that overwhelms the infrastructure and changes forever the character of the locale. Rather than moving in to become a part of our North Idaho culture and lifestyle, some of these MPCs want to take over and redefine our existence. And they think they have the money to do it."
Developers do not have an automatic right to zone changes on their property -- they have to ask the local government. Powderhorn is in the county, but it appears it wants to avoid our County Commissioners. Developers have probably watched the recent denial of Chateau de Loire and are aware of the organized citizens who have testified about roadways, water protection, erosion and other serious negative impacts from massive developments -- so Powderhorn is taking a different aim.
This proposed 1,300-home community is asking little 270-person Harrison to annex it into their town. Powderhorn doesn't even touch Harrison -- it doesn't fit the usual rules for annexation. No matter. Powderhorn has lots of money and they are offering to help Harrison, but the very scary part of this story is that they have now helped tiny Harrison start its own urban renewal agency. Yes, Harrison has its own LCDC with a different name. And, of course, the new urban renewal district will include the Powderhorn development.
In his letter to the town, Riberich came darn close to outright lies. He wrote, "The Idaho State Legislature has consistently tried to remove all or portions of urban renewal agencies from the state code." That's false. He noted, "During the last legislative session urban renewal was saved by only a handful of votes." Not true. And he penned, "The chances are very good that the legislation that governs URAs will be changed next year, potentially removing the tool from consideration by Harrison." No way.
Here's the straight truth: A small handful of citizens have tried to get the state to fix some obvious loopholes in the urban renewal laws, but with little success. Their goal has never been to do away with URAs entirely. (Though with the actions of LCDC and now this Harrison takeover, maybe it's not a bad idea.) The urban renewal agencies use taxpayer money to hire lobbyists in Boise to pressure lawmakers to keep the 1960s urban renewal laws just the way they are -- vague and outdated.
Riberich wields these untruths, plus the promise of big money, to try railroading a quick decision. He writes that even if the people don't like the Powderhorn development, it's the "only developing area that can bring forth the essential revenue ... in excess of $31 million." He goes on to claim that the town would be "guaranteed" this money. Hogwash.
What the people of Harrison really need to know is that any money from the urban renewal district, including Powderhorn, will go directly to the URA for 24 years. Harrison city officials will not have the new money in their budget until the year 2032.
But maybe it won't matter. By that time the town will probably be called Powderhorn and all the current residents will have been forced out by exorbitant property taxes. Be careful what you set in your sights, it could backfire.
Dear Newsletter Readers,
I apologize for the lateness of this newsletter because you usually receive it on Tuesdays. My husband and I have been out of town for the last almost three weeks. We have been helping his folks, now in their 80's, understand and deal with the new diagnosis of his dad's cancer. It was a great visit but a lot of work, planning to move them closer to medical care and other family members, as well as packing up boxes and sorting through many years of "collections". Even though we were in the lovely state of Hawaii, where the family has lived for four generations, the deepest beauty was found in the loving bonds of family and friends coming together to plan support for the aging parents. It certainly puts things into perspective.
If you have emailed me comments, thank you, I appreciate them all. My computer time was small, so while I was able to read messages, my ability to respond was limited.
Hope you have a great weekend here in our gorgeous country. It's well worth protecting.
We are so blessed--Mary
Sign up for this newsletter or access a free archive of past issues at:
Any comments or suggestions can be sent to:
Please be sure to visit our new web site for local issues,
Mary Souza has been a concerned citizen of CdA for over 20 years. She's a local small business owner, former P&Z Commissioner and wrote an opinion column in the CdA Press on local issues. Her opinions are her own.
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For more information about reduced fares, see Reduced Fare & Free Ride Programs.
All customers using one card must begin their trip at the same origin. If six or fewer customers begin their trip while using one card, and they attempt to transfer to another bus or rail line with customers who were not present at the origin of the trip, within a two hour time period, the card will not be accepted for fare payment for the additional customers.
You can check your Chicago Card's expiration date in the following ways:
You will need your Chicago Card with you when you choose either option above.
Yes. You can upgrade from the Chicago Card to the Chicago Card Plus free of charge. Chicago Card Plus offers the same benefits as the Chicago Card with the added convenience of being able to manage your account online. Please note that Chicago Card Plus is an account based card and requires a valid email address and credit or debit card.
If you would like to upgrade there are three convenient ways:
Balances cannot be transferred from a Chicago Card to a Chicago Card Plus when upgrading to a Chicago Card Plus. Therefore, customers are encouraged to use the remaining value on their expiring Chicago Card prior to the card's expiration. If for some reason your card expires before you can use up your balance, we offer two methods to recover the balance remaining on your expired Chicago Card.
The standard Chicago Card is not available as a fare payment option in the RTA/CTA Transit Benefit Fare Program. The Chicago Card Monthly Pass is available, however, for $100 per month. Call 312-681-3093 to learn more about this option.


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It's a bastion of British high society, dodgy outfits and lots of really, really drunk people - yes, we're talking about Royal Ascot, home of the 'comedy' fascinator. Or not, as the case may be. Because thanks to Ascot's new rules, the fascinator could be – gasp! – a thing of the past…
'It is probably fair to say that the dress code hasn't necessarily been enforced quite as rigorously as we might have liked,' says spokesman Nick Smith. 'There is no doubt that our customers would like to get back to a situation where it is universally acknowledged that this is a formal occasion and not an occasion where you might dress as you would at a nightclub.' Ooh, get him… So, what are Ascot's new rules?
For the women
1. Hats are fine but anything with a base of less than 4 inches in diameter is not acceptable as a hat, apaz. That's the fascinators out, then. Sorry Kate Middleton.
2. Forget the minis, ladies – they're banned, too. Skirts and dresses need to be of a 'modest length' and fall just above the knee or below.
3. Pashminas are NFI this year – strapless tops are also OUT.
For the men
1. Waistcoat and tie are compulsory
2. No cravats (can't say we're sorry about this one…)
3. Black shoes only. What, no trainers?!
The new rules only apply to the Royal Enclosure, which we guess means that if you really want to flout them, then go ahead and wear a strapless mini dress and fascinator in the 'normals' bit whilst waving at the posh people over the other side. Or not.
Either way, Ascot always provides a raft of amusing outfits for us to gawp at, so in the gallery, for your delectation, are the looks to avoid. You have been warned...


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Gopal, Ashwini and Luo, Zhiquan and Lee, Jae Young and Kumar, Karthik and Li, Bin and Hoshino, Kazunori and Schmidt, Christine and Ho, Paul S. and Zhang, Xiaojing (2008) Nano-opto-mechanical characterization of neuron membrane mechanics under cellular growth and differentiation. BIOMEDICAL MICRODEVICES, 10 (5). pp. 611-622. ISSN 1387-2176 (Print) 1572-8781 (Online)
Full text is not hosted in this archive but may be available via the Official URL, or by requesting a copy from the corresponding author.
Official URL: http://www.springerlink.com/content/p23133k84r5117...
We designed and fabricated silicon probe with nanophotonic force sensor to directly stimulate neurons (PC12) and measured its effect on neurite initiation and elongation. A single-layer pitch-variable diffractive nanogratings was fabricated on silicon nitride probe using e-beam lithography, reactive ion etching and wet-etching techniques. The nanogratings consist of flexure folding beams suspended between two parallel cantilevers of known stiffness. The probe displacement, therefore the force, can be measured through grating transmission spectrum. We measured the mechanical membrane characteristics of PC12 cells using the force sensors with displacement range of 10 mu m and force sensitivity 8 mu N/mu m. Young's moduli of 425 +/- 30 Pa are measured with membrane deflection of 1% for PC12 cells cultured on polydimethylsiloxane (PDMS) substrate coated with collagen or laminin in Ham's F-12K medium. In a series of measurements, we have also observed stimulation of directed neurite contraction up to 6 mu m on extended probing for a time period of 30 min. This method is applicable to measure central neurons mechanics under subtle tensions for studies on development and morphogenesis. The close synergy between the nano-photonic measurements and neurological verification can improve our understanding of the effect of external conditions on the mechanical properties of cells during growth and differentiation.
|Item Type:
|Uncontrolled Keywords:
|mechanotransduction; cytomechanics; PC12; cell membrane; growth; differentiation; nanogratings; micro-electro-mechanical systems (MEMS); force sensor
|Analytical Science > Microscopy and probe methods
Biomedical Science > Nanobiotechnology
|ID Code:
|Deposited By:
|Farnush Anwar
|Deposited On:
|12 Dec 2008 11:24
|Last Modified:
|12 Dec 2008 11:24
Repository Staff Only: item control page


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To read more Behind The Grooves, go to http://behindthegrooves.tumblr.com.
On this day in music history: June 30, 1973 - Fresh, the sixth album by Sly & The Family Stone is released. Produced by Sly Stone, it is recorded at The Record Plant in Los Angeles and Sausalito circa 1972 - Spring 1973. After the release of There's A Riot Goin' On in late 1971, Sly & The Family Stone will see their first personnel changes with the departure of bassist Larry Graham and drummer Gregg Errico, both having left under acrimonious circumstances. Sessions for the band's next album will begin in early 1972. The new album will introduce new band members bassist Rusty Allen and drummer Andy Newmark to the fold, though many of the tracks feature Sly playing all of the instruments himself. During the nearly 18 months that he works on the album, Sly will constantly remix and re-record several of the songs, resulting in different versions of the material. The album will spin off two hits, including the band's last million-selling single "If You Want Me To Stay" (#3 R&B, #12 Pop). When the album is first released on CD in the early '90s, alternate masters using the wrong mixes will initially be released until it is withdrawn and replaced with the correct version. This version of the album will become a sought after collector's item among Sly fans. The album's cover photo is taken by famed photographer Richard Avedon (The Beatles). Fresh will spend three weeks at number one on the Billboard R&B album chart, peaking at number seven on the Top 200, and is certified Gold in the US by the RIAA.
To read more Behind The Grooves, go to http://behindthegrooves.tumblr.com.
To read more Behind The Grooves, go to http://behindthegrooves.tumblr.com.
Born on this day: June 3, 1950 - Singer and songwriter Deniece Williams (born June Deniece Chandler in Gary, IN). Happy 63rd Birthday, Niecy!
Born on this day: June 3, 1942 - Singer, songwriter, and musician Curtis Mayfield (born Curtis Lee Mayfield in Chicago, IL). Happy Birthday to this R&B icon on what would have been his 71st Birthday. We love and miss you, Curtis!!
On this day in music history: June 3, 1972 - Obscured By Clouds, the seventh studio album by Pink Floyd is released. Produced by Pink Floyd, it is recorded at the Chateau d'Herouville, Herouville in Ile-de-France in February and March of 1972. The album features music (six tracks with vocals and four instrumentals) from the soundtrack of director Barbet Schroeder's film La Vallee (The Valley). It is the band's second collaboration with the French film director, having composed the music for his 1969 film More. Pink Floyd will record Clouds just prior to the sessions for their next studio album, The Dark Side Of The Moon, at Abbey Road Studios in London beginning in June. Working under a tight schedule, the band will complete recording of their film score in just two weeks of studio time, following Schroeder's rough cut of the film to create specific music cues and interludes. The albums' enigmatic cover art (designed by regular graphic collaborators Hipgnosis) features a deeply out of focus photo of a man sitting in a tree. Obscured By Clouds will peak at #6 on the UK album chart, #46 on the Billboard Top 200, and will be certified Gold in the US by the RIAA.
Ever since Amoeba fan/Simpsons creator Matt Groening recently paid tribute to Amoeba Music by including an Amoeba Music Hollywood fashioned building (renamed Protozoa Records) in the Season 24, Episode 7 Simpsons show titled "The Day The Earth Stood Cool" that aired in early December I have been scratching my head and wondering what if Homer Simpson were to stop into Amoeba for some music shopping? What would he buy? What would be included in a Homer Simpson's WIMB (What's In My Bag?) episode if he were to go crate digging at Amoeba Music? Based on the numerous songs Homer has cited (most well worn Top 40 pop/rock hits that the cartoon character supposedly grew up listening to) and have been featured in episodes in the long running animated series, now in its 24th year, this is my stab at what Homer's WIMB might look like.
Bear in mind that this list only scratches the surface since over the years Groening and company have incorporated such a long list of hit songs into The Simpsons. In fact the show must have racked up quite a bill in copyright fees to license all this popular music for the show. But it is worth it since music often plays such an important role in so many episodes of The Simpsons - especially the Homer related songs. For example, when Homer and Marge pop into the open house next door to them and he imagines buying the house and what it would be like living next door to himself, just how horrible that would be, as he visualizes himself always playing Journey's "Separate Ways" and at way too loud volumes.
Rock music has way too many incredibly memorable guitar riffs to limit a best of list to just one hundred, but the 100 riffs that guitarist Alex Chadwick of The Chicago Music Exchange came up with for the above video performance ain't half bad, and it is a nice informal overview of the history of rock n' roll. Sure it's a subjective selection that includes a lot of mega hits of the genre, and no doubt every rock fan could come up with their own unique list of a hundred best guitar riffs. But I like what Alex has done: from his playing to his choices of riffs, and from how he segues from song to song, to how he plays it on his 1958 Fender Strat all in chronological order. Below is that list of songs and artists in order with the artist names that are blue highlighted linking back to the Amoeba Online Store. where you can find their respective music (CDs, LPs, DVDs) including (in near all cases) the song played by Alex.
1 "Mr. Sandman" Chet Atkins
3 "Words of Love" Buddy Holly
4 "Johnny B Goode" Chuck Berry
5 "Rumble" Link Wray
From the beginning we realized that it was impossible for most of us to condense our favorites from all genres into a tiny top ten list. So, we limited our lists to Rock/Pop and its sub-genres like punk, metal, goth, and new wave. Even so, it was a difficult selection process because not only are there hundreds of amazing records to consider, there is also the added dynamic of time.
The '80s were a long time ago and the music has had many years to gestate. We have a deep sense of nostalgia and sentiment with these albums as our fondest memories are associated with them. These are albums we LOVE.
- Henry Polk
P.S. We'll be posting new additions to the '80s list project from Amoeba staff members on Mondays, Wednesdays, and Fridays. See all entries in our '80s list series.
P.P.S. The '80s List Book is available for sale at Amoeba Hollywood.
Heather Long
Pixies – Doolittle (1989)
Husker Du – Zen Arcade (1984)
Judas Priest – British Steel (1980)
X – Los Angeles (1980)
Pretenders – Pretenders (1980)
The Cure – Disintegration (1989)
The Clash – London Calling (1980)
Duran Duran – Rio (1982)
Iron Maiden – The Number Of The Beast (1982)
Adam And The Ants – Kings Of The Wild Frontier (1980)