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Pressure Cookers and what's your favorite? [Moved from Home Cooking board]
- chef chicklet Oct 19, 2007 08:42 AM
On my Christmas list this year, is a request for two things(mandoline) and one of them being a pressure cooker. I know just about next to nothing about pressure cookers but have heard such wonderful things about them from people that swear by them.
Please tell me which one you think is best. I am not worried about price, mainly function and results and of course the safety factor. I am smiling as I write this because I am finally going to get two of my most wanted kitchen helpers!
In advance, I thank you so much as I do really appreciate your educated responses!
I have a Kuhn Rikon...I've had it for about 7 years. I used it a lot when I was working as a personal chef. I don't use it as much now.
I've been really happy with it. Never have had any problems or issues and have always been pleased with the results.
I don't think you can go wrong with either Kuhn Rikon or Fagor.
re: ziggylu
Thanks! I appreciate your answer. Can't wait to get it and use it. I know I won't use it everyday, but people I've talked to say it does an amazing job tenderizing meat quickly.
re: ziggylu
Ziggylu, may I ask what your favorite dish to cook in the p.c. was in your personal chef days? I have an OLD Presto that I won't part with (it's like a tank!) so I'm just curious as to what you loved cooking in yours.
re: Val
I used it mostly for soups, stews, and red sauce when I was working as a p.c. Some of my clients favorites were a beef stew with dried cherries, mushroom barley soup, and lamb shanks. I used the red sauce as a component in other things i'd be making during a visit.
Very handy tool. I don't use it at home much these days though.
re: ziggylu
Though there is a Fagor (canning set) on sale on Amazon which might not be true Fagor - at least if the reviews are to be believed.
I recently returned to using a pressure cooker, using a 4 qt Presto from the mid 80's. Also ordered replacement gaskets. That is new enough to have a lid interlock that keeps the cook from opening the lid while there is still pressure. So as long as you don't try to do something stupid, safety should not be big differentiator in a new cooker.
There are some web sites that give recipes and hints on using pressure cookers. That largest is missvickie.com There are also books. I'm looking at a couple from the library. Lorna Sass has several books out.
re: paulj
I got the Amazon set. It is a little bigger than I need but thank goodness it is not too small. It arrived last week and the first thing I made in it was a porcini risotto. It was done in 7 minutes as promised. I think the slow cooker is going to languish in the basement.
BTW' though Amazon bills it as being a Fagor and it is hard to tell the difference between the two, it does have a different name on it and is made in China. Also is non-stick. For the $29.99 and free shipping I don't care what name they chose to give it. I sell Fagors so am familiar with them.
re: Candy
Another Chinese PC that I've been tempted to get is the one distributed by GCI Outdoors, and sold by many camping stores. It's hard anodized, with short handles that should pack well with camping gear. In the past I've used my 4qt Presto on extended camping trips, making dishes like chicken cacciatore in minutes.
I recently tried the rissotto, and was relatively pleased. It wasn't prefect, but promising. Chickpeas have also worked well. With a metal mixing bowl as insert I've made a good blueberry steamed pudding, and a quick Indian pudding.
re: ziggylu
I've got the 8 qt. Kuhn Rikon and have had it for 3 years now. It's brilliant. It came with Lorna Sass' "Pressure Perfect" book in the box. While I have to say that we haven't used many of the recipes, we do use her techniques and suggestions a lot.
Can't tell you which is the best but I own a Fagor Elite 8 qt and I'm very happy with it. It only has one pressure setting but I don't find that a problem with what I use it for. If you don't already have a madoline you will love it. I would recommend at a Japanese Benriner model at the least. They are easy to use, work great and are inexpensive. I use mine more than the more expensive Bron I have.
re: scubadoo97
ooooo thanks for the tip on the mandoline as well, these are two tools that I dearly want. I can't wait to get them! Thanks for your input all!
I have been using two fagor pressure cookers in a Personal Chef biz for almost three years now. I love them. Easy to use, easy to clean and a great time saver. I use one or both at least 5 - 6 each week. Sometimes 2 -3 times in one day.
I have clients with allergies and usually start every service day by making a large pot of chicken stock to be used through out the day.
re: chef chicklet
I bought a set directly from Fagor and it included an 8 qt and a 4 qt pot, one lid that fits both, a glass lid and a steaming basket.
I believe the site is fagoramerica.com
Good luck.
re: sueatmo
I've been impressed with how well the PC extracts gelatin and calcium from the meat and bones. Flavor may not quite as good as with slow cooking because PC does not allow anything to brown. With a conventional pan you get some browning at the surface and rim of the pot above the liquid. So if that flavor component is important, I'd suggest frying or roasting the bones and vegetables before hand.
I've had two pressure cookers from SEB...I love them. The first I bought 30 years ago -- it's a French brand I learned about while living in France, but I bought the pressure cooker in the US. Never had anything go wrong with it...ever...in 30 years. The second I bought just last year on Ebay-- the very same model. Check Ebay's prices in general. I love SEB.
re: maria lorraine
How easy is it to get replacement gaskets for these various brands? Presto gaskets are available some retail stores (more likely in semi-rural regions where people do canning), and online.
Or are the brands that use some sort of gasket-less seal?
re: paulj
There are many online sites for ordering replacement pressure cooker parts.
Here are two:
re: maria lorraine
My grandmother just gave me a SEB pressure cooker that looks like maybe it was used once and has been sitting in a box for 30 years or so??? I am going to try to cook a roast in it today and see what happens but I have never cooked in a pressure cooker before. Any pointers?
It is the SEB Super Cooker Model 025430 Aluminum Pressure Cooker 8 quarts
I also have the 300 recipes for SEB Pressure Cookers book .... but many look unfamiliar to what I am use to cooking with.
re: saukcity
Saukcity, what kind of roast are you doing, may I ask? Make sure to season and brown it before putting it under pressure, that would be my first tip, which you may already know.
re: saukcity
Check the gaskets (including any safety valves). On a cooker that old, they might be hard and cracked. If so they need to be replaced before you use it.
re: paulj
The SEB gaskets hold up pretty well. You can tell if there are any leaks or gaps (those other than what you can see easily) by just making something.
In answer to your question on cooking a roast in a pressure cooker, it's not
my preferred method for that. I like high oven heat for a roast, and browning
prior to going into the oven for increased flavor. However, the pressure cooker is awesome for some meat sauces, chicken stock, an entire head of cabbage (the cabbage gets sweet/caramelizes) and so many other things. You're lucky you have a SEB. I've had one of my SEBS for 30 years. It is still perfect.
Magefesa is the single best pressure cooker ever. Light and solidly built. It has no nasty jiggly top. Silicone seals that last forever (with proper care). No funny taste (aluminum pressures I'm talking about you). I love it. I use it. I'm a fan. Is it more expensive, yes. Is it worth it, absolutely. The easiest, most convenient lid ever. The pressure release clip is a dream.
Buy it, use it and thank me later.
For more info http://www.magefesausa.com/
I don't know a thing about pressure cookers and which ones are the best, but I have a Mantra, and I LOVE that thing!! I use it to make quick dinners all the time. The Mantra I have is a 6 quart(?) and it came with a steaming basket (which I've never used) and a clear glass lid so that you can use it as a stockpot (rather handy on occasion). I got it as a wedding gift, so I have no idea where it came from or how much it cost, but if you do a goodsearch for it, you should find the website to see where to buy it from there.
Huge Thank you all for your advice and input. I best go for the larger one I think.
Honestly, I have to level with you, I have always had this nagging fear of an explosion. Why? because I came home one summer afternoon when I was 12 years old to see my Dad swathed in gauze with gook smeared all over him, sitting in front of a fan. With all the looks of a horrible sunburn. My mom was cleaning sauerkraut off the ceiling for months, least that's what it looked like to me.
Yes he did something stupid, and he had been canning for years.. I guess the newer pressure cookers are more safe. Please say yes.
re: chef chicklet
Infinitely more safe. The new ones have automatic release valves so that the pressure literally cannot get to the point where it will explode. They also have locking mechanisms that make it so you cannot open the cooker if there is too much pressure inside.
They're entirely safe. (My wife is still happy to have me do all the cooking in ours, though.)
re: chef chicklet
Yes yes yes. Your poor Dad.
re: maria lorraine
I haven't done brown rice, but it should be similar to steel cut oats: 1 cup grain to 2 1/4 cups water; bring to full pressure for 5 minutes, then cut the heat off and let the steam subside.
White rice: 1 cup rice to 1 1/4 cups water, bring to full pressure for 1.5 to 2 minutes, then cut the heat and let sit.
Risottos should be similar to white rice, with slightly added times, and more liquid.
Don't over cook as there could be scorching. You want to vigorously cook the grains in liquid until they are are ready to burst, then cut the heat and let them absorb the liquid. If they are cooked too long,some starches will go to the bottom and scorch. Same with beans, and any sauces with a sugar content.
I've been a Presto fan for years but finally gave up after three units. One of the main reasons is the price of rubber gaskets (approx $10) which is available at many local hardware stores but the lifespan is very limited. Mines gets stretched out or starts to leak after several uses. But I love the rocking motion of the release valve which is a plus. I decided to try another brand called a Tramontina Pressure Cooker from Sam's Club which I really like. The gasket seems to be made out of nylon instead of neoprene unlike the Presto which I think may last longer? You'll love the pressure cooker no matter what brand.
re: Clinton
My Kuhn Rikon is now several years old(7+) I'm still on my original gasket and it shows no sign of needing replacing. I don't use it as much now but it did get heavy use for a few years there(several times a week).
Mine's going as i type actually making some chicken stock...
re: Clinton
While the Presto gaskets may not be as long lasting as some others, they should be lasting a lot more than 'several uses'. While I've used my Presto on and off over several decades, I think the gaskets should be lasting several years of regular use.
re: paulj
My 6 quart Presto has gone through at least three or four gaskets since I've owned it . The rubber seems to stretch and fails to pressurize after a while. My last gasket lasted three sessions before leaking. I gave up and bought a new pressure cooker at Sam's and have been happy ever since. Plus it's a nine quart which I really like. Six quart was a little too small for me. I love the Presto but $10 everytime I needed a new gasket was getting out of hand.
re: paulj
I had a Fagor for years, before the handle broke off. I replaced it with an 8 quart Presto and it's been going strong for 2 years. I make sure to lubricate the gasket with mineral oil after every use. I used the same procedure for the Fagor and the gasket outlasted the handle.
re: paulj
Gasket on my current Presto is 3 years old. No issues at all.
You have to love how a pressure cooker cuts down on cooking time and locks in the flavour. The idea is old school and has evolved to a near hi-tech method.
I am surprised that we don't see more of these in the mainstream and even in some restaurant kitchens.
I own several pressure cookers. The one that sees nearly daily use is a Kuhn Rikon 7-liter model.
There are plenty of good cookers out there. Most importantly, get a model that controls the pressure with a spring-loaded valve, not a weight. Stainless steel construction, a pressure indicator (preferably with multiple pressures marked), and silicone gaskets are also desireable. Safety features that are pretty much standard these days are a lid lock and redundant pressure-release devices. Probably not an issue if you're buying new, but when shopping at garage sales it's buyer beware.
The thing that amazes me about modern cookers is the way they keep the liquids in the pot instead of venting them into the room. So you only need a few tablespoons of water (check your manual first) to pressure-steam a chicken for enchiladas or Yukon Golds for potato salad. And it just takes a few minutes--it's like magic!
re: alanbarnes
I don't have any experience with the spring value type (yet), but I suspect that is what allows the newer, European style, cookers to be so frugal with the water. The weight control (or jiggle top) depends on a slow release of steam to maintain pressure. Is there any other major advantage to the spring value type?
I just bought a small Hawkins (Indian made) pressure cooker (1.5 L), intending to use it for camping. The lid closure is different than most, but it uses the weight like Presto.
re: paulj
The main thing I like about the spring valve is that it's quiet. My huge Mirro pressure canner uses a weight on top (no surprise given that it's probably more than 50 years old), and it startles the dogs every time pressure releases.
Ever since attempting to make pinto beans at 6700 feet a few years ago (turns out it takes about two days of simmering before they're edible), I've included a pressure cooker as part of my car-camping cookware. Is the Hawkins for backpacking, or is it too heavy for that?
re: alanbarnes
REI lists it as 2lb 14oz, a bit heavy for most backpacking.
Just the pan, lid and weight come in at 33 oz, compared to 20 oz for a restaurant aluminum sauce pan of the same volume.
I intend to use it car camping for meals for 2 and no leftovers (3 cups total volume). It is small enough to work with my Trangia (alcohol) stove (6 1/4" diameter). With regular pans I tend not to prepare meals that require more than 15 minutes of cooking. With this I'll pay attention to the cheaper cuts of meat in the small town groceries.
On the Ruidoso NW chuck wagon cookoff shows (food network), contestants worry about getting their beans done on time in the dutch ovens. That's in the 6000' altitude range.
re: paulj
I just cooked a pound of duck gizzards in this small PC using the alcohol stove. Total amount of broth and meat was about 3 cups. Cooked it at pressure for 15 minutes, and let the pressure drop naturally. The trickiest thing was lowering the heat of the stove enough to allow a slow release of steam.
With this brand of cooker, if the heat is too high, the weight lifts a bit and releases a burst of steam. Then it settles back and lets the pressure buildup. Other than loosing moisture and using more fuel there isn't any real harm in this.
I own a Fagor, and before that several American pressure cookers with the old-fashioned jiggle regulators. The pots didn't hold up with regular use. I would not buy American.
I have a Fagor because that was what was available at our local Bed Bath & Beyond. I use the basket for potatoes, to prevent soggyiness. I can use as little as 1/4 c. of water in mine so the basket works out fine. A few herbs in the water add a subtle flavor, if I want. I also use Lorna Sass's cookbook. Her tables of cook times are very helpful, but I haven't been enthused by her recipes.
I feel very safe using the cooker. I bring the heat up on high, then back it off to med high as soon as I see the pressure button begin to rise. I am slightly disappointed with how dried beans turn our. Other than that, it is a most helpful tool.
I recommend the Fagor...the Duo model was rated best by CI, and they are less expensive than the Kuhn Rikon. I don't recommend getting anything smaller than a 6 qt, especially if you plan on doing grains and beans. Get a copy of a Lorna Sass book and read what she says before buying. I have an older Fagor that I've had for 12 years, replaced the gaskets twice. (I should have been better about oiling them!) I use it for stocks, stews, risotto (15 minutes total, and no stirring!). I steamed/braised potatoes last night for mashed potatoes and it was great and quick.
How about using your pressure cooker on an induction burner? Obviously aluminum ones would not work, but not all stainless steel works either. Some of the Fagor product descriptions claim induction compatibility. Even if it does work, does your induction burner allow you to fine tune the heat level once you have reached pressure?
re: paulj
I have a fagor Duo pressure cooker and have their portable induction burner as well. Love using them together, the great thing about induction is excatly that you can fine tune it. And because of the energy efficientcy of both of these things you do save plenty of time and energy. Not to mention my kitchen dosent turn into a miserable tropical environment when cooking with them in the summer becasue there is very little heat given off. I called Fagor and verified that all of their regular cookware and all of their pressure cookers from cheapest model to most expensive models are all induction compatible. Pressure cooking on induction is defintely my new cooking method of choice!!! Ps- The fagor customer service person told me they have videos on both the pressure cookers and the induction on youtube.. you might want to take a look.
re: pikawicca
I'd love to see your column or a link to it as I teach pressure cooking. Not sure what the Fagor digital is. Can you explain?
I have a You Tube video on using the pressure cooker, too.
What's not to like about pressure cooking?
re: The Veggie Queen
The Fagor digital is their new Comb-Cooker. It is electronic and is a programmable 6 qt, pressure cooker, slow cooker and rice cooker, all in one appliance. Pikawicca got hers from the shop I work in, we are selling through and reordering soon. They are great. I'd buy one but I have a 6qt. and 10 qt. Fagor. I am sending one to my niece for Christmas.
I purchased this Fagor U Cook set from Amazon about 2 wks ago:
I chose this one after a ton of research. While the Kuhn Rikon is the Lexus of PC's the Fagor is at least a Camry. Solid construction, dual pressure, no jiggly thing on top. Very safe and easy to use. This set comes with some useful accessories.
Be careful to get a PC that goes to 15 psi as most recipes are written (and timed) for 15. Some of them don't go that high and your times will increase.
re: al b. darned
The Fagor U Cook set is the sleeper of the Fagor line and extremely popular in Europe where kitchen storage is an issue. I agree about the Camry issue and which PC to purchase. I describe it just that way except I say that the other ones (Kuhn Rikon, WMF and Fissler) are the Mercedes of cookers. I am fine with a more standard car, and PC, myself.
re: The Veggie Queen
I'd find the 6L pot in the U Cook set more useful than the 8 in other sets. When I handled it the 8 just seemed too big. It appears that the base of the 6 fits inside the 4. They also use the taper on the 6 to support the steamer basket. Making the steamer holes serve double duty as a grater might be pushing the cleverness a bit too far! I'll have to keep an eye on the prices for this set.


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Marian junior Maddie Elliston has been named the 2012-2013 Gatorade Nebraska Girls Soccer Player of the Year. Elliston is the third Gatorade Nebraska Girls Soccer Player of the Year to be chosen from Marian.
The award, which recognizes not only outstanding athletic excellence, but also high standards of academic achievement and exemplary character demonstrated on and off the field, distinguishes Elliston as Nebraska's best high school girls soccer player. Elliston is now a finalist for the prestigious Gatorade National Girls Soccer Player of the Year award to be announced in May.
The 5-foot-2 junior defender and midfielder scored one goal and passed for three assists this past season, leading the Crusaders (13-2) to the Class A state semifinals. Elliston anchored a defense that recorded 22 straight shutouts over two years and allowed only five goals on the season. A member of the U.S. Soccer Under-18 Women's National Team, she is the No. 12-rated recruit in the Class of 2014 by TopDrawerSoccer.com. Elliston has maintained a weighted 3.52 GPA in the classroom. She has volunteered locally at a homeless shelter and as a youth soccer coach. She was also one of 16 players across the country selected to complete a mission trip to Nicaragua this summer on behalf of Soccer Without Borders.
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Elliston has verbally committed to play soccer on an athletic scholarship at Penn State University beginning in the fall of 2014.

subset: commoncrawl


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November 27, 2014
November 22, 2008
The Cavaliers were unable to send their seniors out with a win in their final home game, as they fell to Clemson 13-3.
The day did not get started well at all for Virginia. Quarterback Marc Verica threw an interception late in the first quarter, setting up the Clemson offense on UVa's 20 yard line. On the very next play from scrimmage, Quarterback Cullen Harper pitched the ball out to C.J. Spiller, who found a wide open Tyler Grisham for a touchdown. It would be the game's only touchdown though, giving Clemson a 7-0 lead.
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ITA 445 The Medici Court: Poetry, Patronage and the Art of Power (3 credits)
For the Medici, art and propaganda went hand in hand. This interdisciplinary course investigates the city and family that nurtured artists and humanists [including Brunelleschi, Fra Angelico, Donatello, Botticelli, Poliziano and Michelangelo]. Tracing the rise and fall of the dynasty, we will consider how the Medici fashioned an enduring image of princely power though architecture and music. We will study a variety of texts, including painting, sculpture, poetry and intimate letters exchanged between family members. This course will be complemented by visiting the Medici Collection at the Philadelphia Museum of Art. Conducted in Italian.
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May 23, 2012
The Federal Transit Administration will provide $745.2 million for TriMet's Portland-Milwaukie Light Rail Transit Project (PMLR). This commits the federal government to provide 50% of the cost of the $1.49 billion project.
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Graveside Promise to Scots Pilot
Flt Sgt Archibald Blyth Kirkwood's headstone read: "Treasured memories of Archie our beloved elder son and brother."
However, unlike other graves at the St Denise cemetery at Poix de Picardie, there was no photograph.
Concerned that 23-year-old Archie had been buried so far from his home, Robert Taylor later make a pledge to track down his relatives.
Robert spent the last two and a half years trying to trace Archie's relatives and within three days of enlisting the help of history detective David Webster, of Ross Genealogy, he was in contact with Alistair Dick, a nephew Archie never met.
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Dorothy J. Carr
WOONSOCKET- Dorothy J. Carr 78, of Patton Rd. died Sunday at Oakland Grove Health Care Center. She was the wife of the late James H. Carr.
Mrs. Carr was born in Central Falls, a daughter of the late Joseph and Helen (Warchal) Klucznik.
She worked as a cashier and clerk for Stop and Shop Supermarkets for many years before retiring over seven years ago. Dorothy enjoyed playing cards at the Senior Center.
Therese Bousquet
NORTH SMITHFIELD- Therese Bousquet 95, formerly of Cass Ave and Kennedy Manor died Monday at St. Antoine Residence. She was the wife of the late Eugene A. Bousquet.
David A. Emidy
WOONSOCKET- David A. Emidy, 63, of Bourassa Ave., died January 15, 2011 at home. He was the husband of Mary Jane (Shaw) Emidy.
Born in Woonsocket, he was the son of the late Raymond E. and Mildred M. (Gnecco) Emidy.
Anna Krasowska
WOONSOCKET- Anna Krasowska, 90, of Woonsocket, died Saturday, January 15, 2011 at home.
Born in Woonsocket, she was the daughter of the late Joseph and Aniela (Wantroba) Krasowski. She lived in Woonsocket all of her life.
Miss Krasowska worked as a Switchboard Operator at Sears and Roebuck in Woonsocket for over 40 years when she retired in 1985. She was a communicant of Our Saviour Polish National Church in Woonsocket.
Edwin J. Fay
NORTH SMITHFIELD- Edwin J. "Bud" Fay, 83, of 50 Middle Street, North Smithfield, RI, died peacefully of natural causes at the Philip Hulitar House in Providence, RI on January 12, 2011.
He was the loving husband for 60 years of Margaret Shurick Fay.
Bud was born on September 23, 1927 in Milford, MA and was the son of the late James and Elizabeth Fay.
His father passed away when he was six months old and he was raised in Uxbridge, MA by his mother and stepfather, the late Thomas Trainor. He resided in North Smithfield for over 50 years.
Florence A. Beard
NORTH SMITHFIELD- Florence A. Beard 85, of Rhodes Ave., died Sunday at Landmark Medical Center. She was the wife of Richard P. Beard.
Mrs. Beard was born in Woonsocket a daughter of the late Alphonse and Marie Anne (Nadeau) Beaudet.
She was a textile worker and worked for Woonsocket Spinning Co. for eleven years and then Riverside Industries for eight years before retiring in 1975.
Louis Viscione
WOONSOCKET- Louis Viscione, 93, of Woonsocket, died Friday, January 14, 2011 in The Holiday Retirement Home in Lincoln. He was the husband of Elizabeth (Santucci) Viscione.
Born in Providence, he was the son of the late Paul and Antonia (Calce) Viscione and step-son to Guiseppe "Dick" DiSalvo. He lived in Woonsocket for most of his life.
Albert E. Jannarelli
CUMBERLAND- Albert E. Jannarelli, 94, of Rosemont Avenue, passed away Sunday in the Miriam Hospital, Providence. He was the husband of the late Louise (Wojtkun) Jannarelli.
Born in Lincoln, he was the son of the late Domenico and Clara (Brown) Jannarelli. He resided in Cumberland for most of his life.
Mr. Jannarelli was most recently employed by the National Tire Retread Association of Washington, DC from which he retired. He was previously employed by Owens Corning Fiberglass for 33 years.
Armand A. Suffoletto
NEW BEDFORD, MA- Armand A. Suffoletto, 91, of Dartmouth, MA, (formerly of Woonsocket and Lincoln RI), passed away Friday, January 14, 2011 after a long illness. He was the husband of Rena M. (Desmarais) Suffoletto of Dartmouth.
Born in Woonsocket, the son of the late Guiseppe and Margarita (Chicorella) Suffoletto, he and his wife lived in Woonsocket and Lincoln and were communicants of St. Anthony's Church until moving to Dartmouth in 2006.
Veda M. Tellier
WOONSOCKET- Veda M. Tellier, 91, resident of Woonsocket passed away on January 13, 2011 at her daughters home surrounded by her loving family.
Born Nov. 18, 1919 in Voulintown CT, a daughter of the late Wilfred & Josephine (Gauthier) Desrosiers.
Veda worked for the former Montrose-Worsted Co. retiring in 1967. She lived most of her life in Woonsocket.


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Deanne Stillman's richly textured works of nonfiction about life and death in the Mojave Desert involve more than casual research, and consequently take some time in the writing -- from eight to ten years each. Her true-crime debut, Twentynine Palms, explored the 1991 murder of two girls by a berser ... More >>
Following in the footsteps of Wallace Stegner, the "Dean of Western Writers," takes a big pair of shoes. Though we don't know what size award-winning Colorado author Kent Haruf wears, we do know that his literary prowess is deserving of the Wallace Stegner Award, given annually by CU-Boulder's Cente ... More >>
By June of 1998, sixteen-year-old Nathan Ybanez couldn't take it any more. So he called his friend, seventeen-year-old Eric Jensen, to get him out of the house. And he got out, all right: In separate trials, both boys were convicted of the murder of Julie Ybanez, as detailed in Luke Turf's "Headed f ... More >>
These Siberians roll before gearing up to govern.


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Subject Guides » Books » Reading Lists » Travel Fiction
Selected travel fiction titles. This list was added December 2012.
Lost and Found by Carolyn Parkhurst Thrown together in a televised contest, seven unlikely couples--including two flight attendants, born-again Christians, and two former child stars--participate in a reality show in which they scour the globe in search of love and treasure.
The Edge by Dick Francis Tor Kelsey, an undercover security operative for the British Jockey Club, is assigned to protect guests on "The Great Transcontinental Mystery Race Train," individuals whose safety is imperiled by real-life murder and mayhem.
Murder on The Orient Express by Agatha Christie On a three-day journey through the snowbound Balkan hills, Hercule Poirot must weed through an array of international suspects to find the passenger who murdered a gangster on the Orient Express.
Travels With a Donkey in the Cevennes by Robert Louis Stevenson Travels with a Donkey in the Cévennes recounts Stevenson's 12-day, 120-mile solo hiking journey through the sparsely populated and impoverished areas of the Cévennes mountains in south-central France in 1878. The character of Modestine, a stubborn, manipulative donkey he could never quite get the better of, is memorable. It is one of the earliest accounts which presented hiking and camping outdoors as a recreational activity. It also tells of commissioning one of the first sleeping bags, large and heavy enough to require a donkey to carry.
The Spectator Bird by Wallace Stegner Retired literary agent Joe Allston passes through life as a spectator until he discovers the journals of a trip he took to his mother's birthplace years before.
The Memory of Running by Ron McLarty Smithy Ide is a middle-aged, overweight drunk -- until he loses his entire family in a matter of days. What he learns at his parents' wake sends him from Rhode Island to California...on a bicycle, still wearing his suit. On the way he comes to terms with his past, and starts looking forward to his future. -- Description by Shauna Griffin.
Sideways by Rex Pickett Jack's about to get hitched. His best friend, Miles, has divorced his wife, lost his money, been rejected by publishers left and right, and just about forgotten his passion for life. What better way for them to contemplate their last days of freedom (Jack) or reevaluate their lives (Miles) than to take off on a weeklong road trip from L.A. to the Santa Ynez wine country? Wine-loving Miles is there to take advantage of the wineries; Jack just wants to get laid. But Miles drinks too much and Jack doesn't always make the right choices; hilarious -- and occasionally dangerous -- misadventures ensue.
On the Road by Jack Kerouac On the Road is a thinly fictionalized autobiography, filled with a cast made of Kerouac's real life friends, lover, and fellow travelers. Narrated by Sal Paradise, one of Kerouac's alter-egos, On the Road is a cross-country bohemian odyssey that not only influenced writing in the years since its 1957 publication but penetrated into the deepest level of American thought and culture.
The Christmas Train by David Baldacci Tom Langdon, a weary and cash-strapped journalist, is banned from flying when a particularly thorough airport security search causes him to lose his cool. Now, he must take the train if he has any chance of arriving in Los Angeles in time for Christmas with his girlfriend.
The Great Train Robbery by Michael Crichton The time is Victorian London with all its lavish wealth and appalling poverty. In the thriving underworld of London, we meet Edward Pierce, a handsome young man of good breeding. Pierce believes he can rob a fast moving train carrying the payroll for Crimean War troops. The train safe is supposed to be uncrackable.
Changing Planes by Ursula LeGuin A collection of short fiction offers an odyssey through mysterious other worlds, as the tourist-narrator stumbles upon other planes of existence while enduring a boring wait for a connecting flight at an airport.
Anything by Paul Theroux Exotic locales, colorful characters, and wry commentary are hallmark features of the novels and travel writing of prolific author Paul Theroux. In his travel books he frequently opts for the road (or crumbling bus) less travelled in his vivid, perceptive, candid, witty (sometimes snide) portraits of exotic landscapes, bustling communities, humble paupers, and arrogant bureaucrats. This extensive travel experience also informs his atmospheric suspense fiction, which features similarly vivid foreign settings and colorful characters in tersely written tales of intrigue involving the tumultuous political landscape within these places. Start with: The Great Railway Bazaar (nonfiction); The Mosquito Coast (fiction).


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11 April 2012
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Leicestershire coach Gareth Collins is undaunted by the challenge that National Under 20 Championship holders Gloucestershire are likely to pose in the national semi final at Lydney on Sunday April 15 (2.30pm).
Collins, an England Counties international who plays at full back for National Two North club Leicester Lions, and Nottingham prop Mike Holford have formed a new and inexperienced coaching team this season.
But their experience of playing in pressure situations has helped Leicestershire through some tight games this season, including victory over Notts, Lincs & Derbyshire in the Midlands final.
"Gloucestershire is a huge challenge for a number of reasons," Collins said. "I have played at Lydney before so I know how tough it is to go there and get a win.
"Gloucestershire are strong at all levels. We have not seen them play and we don't know much about them, but they are the defending champions so we are no under no illusions about what we are up against.
"It will be tough but we will approach this game in the same that we have our other matches. We will go there with confidence and hope that we can keep this run going.
"We have been outplayed on a couple of occasions this season but we have come through and won which shows that we can win games under pressure and also the character of the side. That's not necessarily down to the coaching, it's credit to the players that we have."
Leicestershire, who were beaten by Hampshire in last season's National Under 20 Championship semi final, will welcome back seven players from representative duty with Midlands Under 20 who won the inaugural Under 20 Divisional Festival at Welbeck College last weekend with wins over London & SE and the North.
Collins expects all those players to be fit to face Gloucestershire, including Aylestone St James wing Devon Constant who missed the Divisional final against the North because of illness.
Collins, whose previous experience of coaching was as a teacher, has enjoyed his first excursion into representative coaching alongside former England Under 21 prop Holford.
"I've loved it," he added. "I've coached school sides before but coaching a representative team is a different level.
"Mark Badham, the team manager, decided he wanted to do things a bit differently this season and to bring in a couple of player/coaches.
"I thought that I would give it a go to see how it went. But I've thoroughly enjoyed it. The players have responded well to us and, based on this experience, coaching is something that I will look to go into, but at what level I don't know yet."


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Qigong effective for tinnitus
German researchers report that qigong training could be a useful adjunctive therapy for patients with tinnitus. Eighty tinnitus patients were randomly assigned to an intervention group, consisting of 10 qigong training sessions...
Categories: Ear/hearing disorders, Qigong
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C.O. housing market sizzles as 2014 arrives
Updated On: Jun 26 2014 05:41:24 PM CDT
It seems like homes on the High Desert can't be built fast enough.
"You look around and you see building everywhere," Cascade Sotheby's International Realty spokeswoman Debbie Tebbs said Friday.
And with less than 2 percent of inventory available , the line to purchase or rent can be pretty long.
"I don't know how it can drop any lower than what we have," said Deschutes Property Management's Principal Broker Regan Scott.
But could the tide be turning?
"In 2010, there were about 150 new home permits," said Central Oregon Builders Association Executive Vice President Tim Knopp. "Just this past year, it was about 1,000. They're projecting about 20 or 30 percent growth this year."
Knopp, a Republican state senator from Bend, said we're finally back to the decade average in the local building industry.
He also says there will soon be more multifamily units in Bend.
"There's three different developers that are looking at around 100 units each, in terms of apartment development," Knopp said.
However, all the construction projects for the new year don't necessarily mean getting into a home will be any easier.
"They're filling them up as quick as they build them right now," Knopp said. "Those that are selling most rapidly are $300,000 or under."
Area real estate agents say they expect plenty of inventory for higher priced homes in 2014.
Tebbs credits more selection to more people purchasing lots and building their own dream homes.
But if you're looking for a starter home in 2014, good luck.
"The lower price-point will continue to be absorbed as quickly as it's being built," Tebbs said. "Especially with this (four-year) college coming in. And I see investors purchasing those homes to rent, because our rent demand here is still very high."
Speaking of renting -- that search won't get easier, either.
"I don't see 2014 happening," in terms of an easing of the rental crunch, Scott said. "I think it's going to be a tough year for rentals. There's some multifamily units coming in, but it's not enough to affect our absorption rate."
It's been a busy 2013 for property managers, Realtors and builders -- and no change of pace is expected in the new year.
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Overland Adventure Safari with Acacia Africa. Explore Kruger and Etosha National Parks, view Chobe River elephant herds, see the spectacular Victoria Falls and discover the Okavango Delta mokoro trails.
See all Africa Tours
Other South Africa Tours
More about Africa
Would you prefer to discuss this destination over the phone?
Talk to our destination experts:
call 0800 238 368
Includes: All ground transportation, camping equipment, tents, sleeping mat, most meals, bushman paintings visit, services of Acacia staff.
Departs: Year round.
Group Size: Approximately 16 to 24 guests.
Age: 18-39 years.
Note: The mandatory basic local payment of US$595 and the flexible local payment of US$265 which are paid to the trip leader at the start of the trip.
Kruger and Etosha National Parks
Chobe River elephant herds
The spectacular Victoria Falls
Okavango Delta mokoro trails
The Kalahari Bushmen
Giant sand dunes of Namibia
Cape Town Township Trip
From Johannesburg head to southern Africa's most famed game reserve, Kruger National Park. Spend two nights in the Kruger area searching for the Big Five. Continue north to Botswana and Chobe National Park. Cross into Zambia to Victoria Falls.
Continue exploring the Victoria Falls area before returning to Botswana. Visit Chobe National Park* for an early morning game drive and afternoon cruise (optional extras). Note: Guests may also join on day seven in Livingstone for a 19 day (ref: SWS19).
Further south is the Okavango Delta*, a natural wetland where the Okavango River fans out into the largest inland delta in the world. Explore the myriad of waterways and stunning scenery on foot and by mokoro (optional extra).
Cross into Namibia and join bushmen for an informative walk* (optional extra) before continuing to Windhoek and Etosha National Park in Namibia. Spend two days tracking game in this vast arid region. Continue into Damaraland, an area of eerie landscapes and barren rocky outcrops.
Reach the Atlantic coast and visit the Cape Cross Seal Colony and Swakopmund. Continue south to the Namib Naukluft Park, featuring the world's highest sand dunes.
Visit Fish River Canyon, the second-largest canyon in the world, before crossing into South Africa. Camp on the banks of the Orange River and continue to the cosmopolitan city of Cape Town. Take a cultural visit to a local township and enjoy a traditional lunch before the South West Safari ends.
* These items are included in the flexible local payment.
*Terms and conditions apply. Please click here for more details
Postal Address P.O. Box 74008, Greenlane 1546, Auckland, NZ or Find Us Here
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Featured video and audio clips on John Wall brought to you by Boston's WEEI Sports Radio.
but he's showing Bradley deal John Wall the way. Basically just like the ..... probably the women talked about John Wall few seconds ago doesn't happen ..... he's better. Pure basket than John Wall was when he came into the league
The debut edition of the We Hate Dwyane Wade show. Ben and Sam preview the Celtics and talk about other summer news around the NBA.
of your role? Can you replace Ray Allen ?" I'd interviewed several other Reebok-sponsored athletes that day -- John Wall , Jameer Nelson, Isaiah Thomas, Ramon Sessions. No one had their talking points down like Terry. He enthusiastically
athleticism that other teams have in abundance. Desperately needing a basket, Rondo went into the post and quickly scored on John Wall . He took Andray Blatche off the dribble and neatly threaded home a layup over his 6-foot-10 defender. That restored order
monster, and I think being around the league for a year—even though he was injured—can only help him. Trags : John Wall in a landslide. He is a difference maker and he will get the chance to play a lot for a rebuilding team in Washington
franchise building for the other team in Los Angeles. JOHN WALL It is somewhat interesting that Wall 's numbers from his one season at Kentucky did ..... shouldn't have been the top pick in the draft. Wall 's game is undeniably exciting, but he also
The frenzied summer of 2010 has changed the NBA forever. Lost in the furor over "The Decision," the arrival of John Wall and Carmelo Anthony's wedding to LaLa (and possible divorce from the Nuggets ,) the Celtics very quietly had an
s expiring contract and a second-round pick), the Ohio State product has shown flashes of why he was picked behind John Wall in 2010. Turner also has a longstanding friendship with Celtics big and fellow former Buckeye Jared Sullinger .
having totaled 21.3 points per game for his career. Obama , J Wall here I come — Paul Pierce (@paulpierce34) July 13, 2014 Welcome the truth @paulpierce34 to Dc... #wizkids !! — John Wall (@ John _ Wall ) July 13, 2014
that they had commitments from the other four teams, they thought they had commitments from the likes of Kevin Durant and John Wall not to play tonight. This was a league-wide thing. This has cut every player who plays in this game. DeAndre Jordan got a text today
John Wall had 13 points and 10 assists in leading the Wizards to a 118-92 rout of the visiting Celtics on Wednesday night as Washington clinched
s knee injury. Likewise, should Wade's knee injury keep him from participating in his 10th All-Star Game, John Wall (393,129) would be the second starting guard alongside Irving in the East. Among the remaining healthy Eastern Conference


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Customer Reviews
14 people found the following review helpful
Posted by Reviewer3249884 on Jan 26, 2008
Purchased at iHerb
I've been suffering from depression for the last 10 years and this product helped me to laugh a bit. It gave me the energy that I lack for the whole of my life. Now it's easier to communicate to laugh and to do sport. I was so lethargic to do anything. But it contains wheat&gluten be carefull if you are allergic to those.
Very helpful for my slight ADD conditions
9 people found the following review helpful
Posted by Reviewer2891612 on Jun 13, 2010
Purchased at iHerb
I started taking ADD medication as an adult (long story as to how I got to that point) but found that even the least powerful medication had bad side effects. 500mg or 1000mg of L-tyrosine is more effective for me and has less side effects.
Be Careful
8 people found the following review helpful
Posted by Reviewer1822269 on Oct 15, 2010
Purchased at iHerb
Even though this really gave me an energy boost, it also made me feel aggressive. I only took one tablet for two days. This is a useful supplement, but I think I may need to take it in a balanced formula. Go slow until you know how it will affect you.
7 people found the following review helpful
Posted by Reviewer1747088 on Apr 11, 2010
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I don't like the gelatin pill covers, so I've had to tap the powder into my mouth before getting these tabs. Being a white meat or poultry vegetarian myself, I didn't like it when I found out that the gelatin was made from cow skin. I don't eat the pill covers anyway, but eating from something that was packaged with it isn't all that great either. I was delighted to find out that tyrosine could be in tablet form, and since it's not binded with something like lactose, but something I take anyway in my orange juice; calcium, it's even better. I got sick when I stopped using the tyrosine pills I had before, while I was waiting for this shipment to arrive, and I found out that my thyroid function is more important than I thought.
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I use Tyrosine to boost my mood. A single 500mg dose is noticable several hrs later. It also helps with energy.


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The space shuttle has landed safely (September 21), but with the discovery of mysterious dark objects that seemed to have fallen from it, I was reminded once again of human frailty and human fallibility. One day earlier this month, I jotted down several incidents suggestive of the uncertainty inherent in earthly life:
- In the van on the way to Midway airport in Chicago, I spied a sign reading "Accident Investigation Site." Now this was not a makeshift notice put up helter-skelter after a crash, but a permanent highway sign. Not far beyond the sign was the site itself, where one could pull or push one's bashed vehicle off the road. Was the highway department letting us know that accidents were the normal expectation in this location, so that they were consecrating a place in perpetuity on the expressway for investigating them?
- We drove on past, and before long, a truck pulled up alongside us on the right. Written in large letters on its side was the word "Oremus" — let us pray. Yes, indeed, pray so as not to be a beneficiary of the Accident Investigation Site. I
In the airport, two announcements over the public address system caught my attention:
- "A cap has been left at the security checkpoint. Please check your head to see if you are wearing your cap."
- "John Smith [or some such ordinary-sounding individual], please return to security. Your bag needs to be inspected."
If Mr. Smith had really been carrying explosives in his bag, I wondered, would he heed the call to return? At that point he might have decided it would be just as well to initiate the first terrorist attack of an American men's room.
- Last, but perhaps not least, were the safety instructions by the Southwest Airlines cabin attendant. She concluded: "If you are traveling with a child put your own mask on first, and then put the mask on your child. If you are traveling with two children, it's time to decide which one you like best!"
All in all: "Our help is in the name of the Lord, who made heaven and earth" (Psalm 124:8).


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Portals Restaurant at Suncadia Resort
- Address:
3600 Suncadia Trail
Cle Elum, WA 98922Neighborhood:
Cle Elum
- Cuisine:
AmericanPrice: $30 and under
Portals Restaurant at Suncadia Resort
- Dining Style: Casual Dining
- Website: http://www.suncadiaresort.com/roslyn-restaurants.php
- Phone: (509) 649-6461
- Hours of Operation:
Breakfast: Sunday - Saturday: 6:30am - 11:00am; Lunch: Sunday - Saturday: 11:00am - 4:00pm; Dinner: Sunday - Saturday: 5:00pm - 9:00pm
- Payment Options: AMEX,Diners Club,Discover,MasterCard,Visa
- Cuisine: Continental, American, Northwest
- Executive Chef: Alex Paguaga
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Fireplace, Full Bar, Gluten-free Menu, Happy Hour, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Takeout, View, Wheelchair Access, Wine
- Catering: Please call for details.
- Private Party Facilities: We have banquet/private party facilities to accommodate anywhere from 6 to 500 guests.
- Private Party Contact: Devin Marshall 5096496178x
A word from Portals Restaurant at Suncadia Resort
At The Lodge at Suncadia, Portals offers breakfast, lunch and dinner, and features an ever changing menu of sophisticated, home style cuisine with fresh, local, and organically grown ingredients, made even more enjoyable by the incredible, panoramic views of the Cle Elum River and Cascade Mountains.Continued
Fifty 6o at The Lodge is your friendly connection spot, serving tasting plates and a diverse selection of local, handcrafted wines and microbrews. Mingle, unwind, and share the best of Northwest inspired pleasures for the palate.
Fifty 6o at The Lodge is your friendly connection spot, serving tasting plates and a diverse selection of local, handcrafted wines and microbrews. Mingle, unwind, and share the best of Northwest inspired pleasures for the palate.
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerMost Booked
Portals Restaurant at Suncadia Resort - Best Restaurants in Cle Elum ›
Portals Restaurant at Suncadia Resort reviews from OpenTable diners
28 reviews since July 31, 2014
- Food3.6Service3.9
- Ambiance4.1Noise LevelModerate
scenic view (19)special occasion (11)notable wine list (10)romantic (9)good for groups (8)fit for foodies (8)kid-friendly (5)neighborhood gem (3)hot spot (3)late-night find (2)vibrant bar scene (2)great for brunch (2)great for lunch (2)great for outdoor dining (1)Show More
- High Expectations!!!OpenTable Diner Since 2011VIPDined on 11/7/2014You walk into Portals with high expectations, the resort is beautiful and the view at Portals is just breathtaking. We sat down for our meal and learned that they were serving a new seasonal menu. We started with the Mountain onion soup, beet salad, tomato bisque all were wonderful. The onion soup was fantastic don't know what kind of cheese it was topped with but it was great. For our meal we the chicken, duck and scallops. We shared of each others plates to sample and just kept passing them around. Some noticible mentions are the sides for the entrees that is what sold us on them, the pork belly for the scallops, duck dish was great. Our server was nice and attentive. Wine list had a nice selection of Washington wines. We will be back.Special Features:I would recommend this to a friend.
- Beautiful and Amazing Food!angelamg72Dined on 10/25/2014Loved the ambiance of this hotel restaurant, the food was amazing, try the lobster mac and cheese, it will change your life! I am so coming back!Special Features:
- Great escapeLove2eatVIPDined on 10/25/2014We ate here while "checking out" Suncadia Resort. Expensive place--both accommodation-wise and restaurant-wise. However, we did have a wonderful dining experience. Our server was attentive and helpful. My husband and I weren't terribly hungry, so we each ordered appetizer (grilled asparagus and mini meatloaves), cup of soup (which turned out to be a huge bowl of crab/corn and white bean), salad (caesar and garden). Huge portions of everything (somewhat unusual for high end restaurant); we were unable to eat all of our soups. Everything was very tasty.Special Features:
- In the woodsOpenTable Diner Since 2014Dined on 10/23/2014Food was good. Prices were high. Service was fair. May try it again in the future.Special Features:
- Great dinnerttaniceVIPDined on 10/18/2014We had a great dinner and would recommend this restaurant to anyone.Special Features:
- Great scenery, mediocre foodfoodie123Dined on 10/18/2014The service was great but the food didn't match the scenery nor the service. I wouldn't dine there again. You expect the food to be outstanding because of the demographic its catering to but very disappointing.Special Features:
- DisappointedFoodie123Dined on 10/4/2014i expected more for a "resort". My meal was mediocre, we asked to have the fireplace turned on and the gentleman didn't know how to do it, my friend (whose birthday we were celebrating) was bumped by a server at the server station behind her. The restaurant is loud and the icing on the cake was getting charged for the celebratory cake the restaurant "provided". We asked to speak to the manager and it took 10 minutes for him to appear. He indicated the experience was not customary and wanted to be in touch with me to rectify the situation. We're unlikely to go back.
- Outstanding and spendyDennisDined on 9/24/2014Beef, fish, vegetarian, are all great entrees. Atmosphere is very nice. The view to the forest and the mountains is superb. The service is impeccable. For a retired person on a fixed income, this is a once-a-decade, or maybe just a once-a-lifetime restaurant to enjoy. A bit like Canlis in Seattle.Special Features:I would recommend this to a friend.
- Not worth the priceRingside3fanDined on 9/11/2014Dinner menu not varied. Food not worth the price they asked. View from the restaurant was the only redeeming factor.Special Features:
- Over priceddaisyDined on 8/31/2014Something has changed and not for the better. The Mac & cheese is now $35. It was still very good but too expensive for my taste and the experience. The place wasn't very full yet when we called to increase our party size we were told they were full and couldn't accommodate a party of 8, just the four the original reservation was for. Not sure what is going on. Overall, food is good but over pricedSpecial Features:
- roslynDined on 8/16/2014Morgan was our server. He was very engaging and personalized our dining experience. We had a lot of questions about the resort and the answers he didn't have, he came back with. He was able to elaborate on the entrees from his personal testing, which is very helpful. I told him I wanted something different and he went right to the lobster mack and cheese. Where else can you get that? He was right. I really appreciated the wide price range on the wine list. We will come back for sure.Special Features:I would recommend this to a friend.
- Service ShamblesNotSoTough2PleaseDined on 8/11/2014Firstly, I must say the food was good! Unfortunately the service was a mess - three different people taking our orders including the hostess. My wife's starter arrived and looked delicious, 25 minutes later and I'm still waiting for my starter, I'd taken one bite of the starter when our main courses arrived??? This is supposed to be a fairly sophisticated place surely they know not to bring the mains before the starters are finished? Still waiting for wine.... Finally after the main courses are complete our server brings the bottle of red we'd ordered - what the hell! We corked the wine and decided not to chance ordering desert. Our relaxing, romantic dinner turned out a shambolic, stressful mess.
- Sent back two mealsHungrygolferDined on 8/10/2014Waited 40 minutes for second entrees mediocre second entreesSpecial Features:I would recommend this to a friend.
- The following 225 reviews are from the Portals Restaurant at Suncadia Resort reviews archive.
- averageBertDined on 6/15/2014My husband ordered his lamb medium well and it came to him medium rare. They took it away and cooked the same lamb chop a little longer and gave us a free dessert, which was good. I ordered a shrimp mango salad that was bland and the shrimp were overcooked. They were out of the wine we ordered so we got our second choice. I mean, I like this place so I'm trying not to be too hard on it, but we didn't have an epic dining experience.Special Features:
- Great Graduation DinnerBrewsterDined on 6/14/2014Excellent service, dining, and setting. We will definitely return.Special Features:
- Awesome view, lovely restaurantMshbnyehudVIPDined on 6/8/2014Portals is now in my top 5 best restaurants to enjoy a view. The service was equally outstanding. Some minor issues with the food. Wedge salad was cold, crisp and tasty but a bit too much dressing. Salmon BLT was tasty but not much salmon on it. Didn't like the sauce it came with (thankfully I ordered it on the side). Try BBQ sauce instead. Chicken sandwich was done perfectly. On a warmer day, outside dining would be incredible.Special Features:
- A Meal to Match the ViewTruthtellerDined on 5/31/2014Portals is resort restaurant perched on a hill in the Cascade Mountain range of Washington state. We had a caprese salad with local heirloom tomatoes. I would have enjoyed crostini with this dish instead of the fresh rolls that were offered. The fresh spring pasta dish was a mixture of bright julienned vegetables in a light cream sauce. The upscale mac and cheese was made with fusilli in a light cheese sauce with plenty of fresh Dungeness crab. The perfectly cooked sirloin steak was topped with blue cheese butter and served on a bed of yellow garlic mashed potatoes. We shared a slice of silken chocolate decadence topped with raspberry sauce and surrounded by fresh berries.Special Features:I would recommend this to a friend.
- View is amazingprofpaulDined on 5/30/2014A fine restaurant with a view that i hard to beat..of the local river valley, snow-capped Cascades and sunset. My steak was excellent; my wife had a pasta dish that was a little salty for her, but otherwise very good. Deserts were superb.Special Features:
- Romantic getawayOpenTable Diner Since 2014Dined on 5/24/2014The food and service here were equally outstanding. We've eaten here in the past, and it has yet to disappoint. The scenic views looking out from our table at the sunset over the mountains with the river below is unbeatable. The food menu is diverse yet simple so you don't have to spend an hour trying to figure out what to order. Highly recommend!Special Features:I would recommend this to a friend.
- Good food and pleasant service.FoodieJJDined on 5/22/2014I had read some mixed reviews about service but we were treated well and enjoyed our selves. Some of the wait staff are part time, seasonal and/or college students so yes some of them may still be learning the craft. They are all pleasant and attentive (without being annoying). The view is fantastic and the food is prepared & presented well. Be prepared for some of the specialty plates to be a smaller portion size than you may expect. We enjoyed our meal and the desert was wonderful. We had the flourless chocolate torte. One of the best I've ever had and I'm a snob when it comes to chocolate deserts. We went back for dinner again a couple of nights later and ordered the same desert.Special Features:I would recommend this to a friend.
- What a night!ErikaVIPDined on 4/30/2014Our server was fantastic, the view was INCREDIBLE and the food was wonderful! I had the Scallops which were done perfectly- I was so full after, no worries about the portion size! My date had the Lobster Mac and Cheese (apparently people come here for this and I understood why!) with Beecher's cheese- yum! We were celebrating our anniversary and everyone was just so nice, from the hostess- she was SO sweet, to the server, to the bartender while we waited for a window seat. Thank you for everything, what an amazing night. :)Special Features:
- Very tasty food - service mediocreDinerVIPDined on 4/25/2014We ate both breakfast and dinner at Portals and found the experience to be the same at both meals. The food was excellent. Very tasty and well prepared and presented. The service, however, left a lot to be desired. Both servers were friendly enough but the service was slow, the waiter at dinner made a mistake and missed our appetizer and instead brought a side, the waiter at breakfast also made an error in the order and overall the service was just flat. I also thought the selection of wine by the glass was very limited and no great choices. Too bad...the food was really good and it is a great view. I gave a three star vote v. a two star mostly because of the food itself.Special Features:
- Birthday dinnerMccrossenDined on 4/12/2014Food was over priced paid $26 for the pot roast very small plate with maybe two potatoes (my fav part of pot roast) they tasted funny only had a carrot or two the meat was the only good part but gave my left overs to my dog my date had the orange chicken which was also over priced tiny slice of checken on top of some green mush... Not impressed will not go back . The view was great except we couldn't sit by the window. Service was great. Drinks were strong (almost too strong)Special Features:
- Once again they did not fail us!RonaldDined on 4/12/2014Great food, good selection for any taste. Try the Fig, Gorgonzola, Walnut, Cheesecake Appetizer ....outstanding! Chile was huge and so good. The ruby red trout was so good , even the next day, had to take some home. You really get good portions of quality food at Portals.Special Features:
- ReunionWendyVIPDined on 4/6/2014Met friends from Wentachee (half way between Bellevue and Wenatchee). Great menu selection-everyone had something different. Our waiter-Ken-was wonderful. Food was just as ordered. We shred the SMORES Desert-which was fun. It was a great finale to our lunch.Special Features:I would recommend this to a friend.
- We loved Portalsbjoh461Dined on 4/1/2014Menu had nice variety, from moderately priced sandwiches to higher priced steaks and seafood and several things in between. We had two meals and appetizers and everything was prepared very well. Service was great - very friendly and efficient. Nice ambience; tables well spaced. I would definitely go back.Special Features:I would recommend this to a friend.
- Birthday DinnerRonaldDined on 4/1/2014Perfect for a celebration of any kind. It is pleasant, quiet and not jammed next to other tables! The menu selection is outstanding and works for anyone. Plan to take guests there this next week! This place is on our permanent "go to" list,Special Features:
- Neighborhood GemCarolDined on 2/14/2014We live just a few miles from Suncadia and we feel so fortunate to have a restaurant of this caliber in our neighborhood. It is a great place to take visiting guests for a fine dining experience. The food is outstanding and they have a nice selection of wines.Special Features:I would recommend this to a friend.
- Great food, great stayMowgliDined on 2/8/2014Suncadia is a gem and Portals is a fine restaurant at the resort. Dog and kid friendly (the resort) yet great for a romantic getaway too. Lots to do and great food.Special Features:I would recommend this to a friend.
- Incredible experience... tookOpenTable Diner Since 2010Dined on 1/26/2014Incredible experience... took my fiance there and she LOVED it. Had a huge table. Just the two of us. Incredible wait staff and amazing food! Recommend this place to anyone in the PNW. Will be going back...multiple times!! For the rest of our lives...Thank you Suncadia and Portals. IncredibleSpecial Features:I would recommend this to a friend.
- Dinner at PortalsOpenTable Diner Since 2008Dined on 1/10/2014We celebrated my husband's birthday at Suncadia and had dinner at Portals. Very friendly servers, beautiful dining area. Food is good, not exceptional but good.Special Features:I would recommend this to a friend.
- OverpricedLuv2eatoutDined on 12/31/2013Dinner was $135 for 2 entres, 1 beer, 1 glass wine, 1 salad, and 1 "side" dish; food was just average and certainly not representative of a 4-5 star resort. Breakfast was $45 for 2 entres and 2 coffees; the food was so salty I couldn't even finish 1/2 of it ( I am a salt addict so if I can't eat it because of salt it is way over salted). The brunch was $34 for an adult. We didn't eat the brunch but looked at what was offered and it was definitely not worth that price. We love good food and don't mind paying for it but we were really bummed with our dining experience at this beautiful resort.
- Wasn't what we were expectingJackieDined on 12/25/2013We thought it was going to be a buffet because that's what we had a couple years ago. We assumed - should have asked. Martini was great. Oban scotch was great but when he ordered a second one, you were out. The substitute was a very smoky scotch. Took my breath away. My fish and chips were excellent. We also ordered the Bison Burger (medium rare), It came extremely well done. We didn't want to wait for another one. The first one took a long time to wait for as is. Atmosphere was very nice. I'd rate you a "C". Okay but could be improved upon. Almost forgot - salads were good.Special Features:I would recommend this to a friend.
- PortalsOU812Dined on 12/25/2013We have stayed at Suncadia for Christmas for 4 years now. The food and service have always been awesome. This year the food is noticeably not as good. They have taken the wedge salad off the menu which is very disappointing also the Dungeness crab Benedict is gone. I ate the prime rib dip which I like to be rare and it always was in the past, this year it was over cooked. I hope it was just a one time situation. This restaurant used to be one of my favorites. The service was great just as it always has been.Special Features:I would recommend this to a friend.
- Not GoodRestaurantVIPDined on 12/22/2013It had been a while. We had a bad experience last time but thought maybe the service and food had improved. The very first thing...they were out of bread. Seriously? Again. This happened to us last time. The salmon was very dry and had no taste. Our wait person also disappeared many times. I'm sorry to report that Portals has not improved on the service or the food. Not worth the dollars.
- This used to be a fabulous placePenderosaDined on 12/19/2013This was once our go to place for special events and memories. But for some reason the last two times we were there for dinner it did not go well. The food was fair at best. It used to be top notch. I'm not sure if they changed chefs or what but I can get better food at Applebees. Plus the service was lacking. This last visit we were one of 3 tables that had patrons in the entire restaurant. Yet we waited for very long times for drinks and extras. Our waitress was very sweet and we enjoyed her but the service was way too slow. This could be the premier dining experience in all of Washington State but the food needs major improvement and the service should be of better quality.Special Features:
- Nice ambienceWillyDined on 12/8/2013This restaurant features some outstanding architecture and views. The large stone fireplace is great. The menu is somewhat limited, however the portions were generous (except the ravioli) and the steaks were fabulous. The waiter was a little rude to start, but improved with time.Special Features:I would recommend this to a friend.
- Beautiful spotOpenTable Diner Since 2011VIPDined on 11/29/2013We loved the restaurant, Christmas carolers were singing which was a nice touch. Dinner was amazing we will return again soon.Special Features:I would recommend this to a friend.
- Suncadia ResortJamesDined on 11/11/2013is only 90 minutes from Seattle and makes for a special day trip for lunch with gorgeous view from the dining roomSpecial Features:
- An Evening to RememberOpenTable Diner Since 2013Dined on 11/9/2013My husband and I were recommended to Portals through a friend - since we were celebrating our 20th Anniversary we decided to give it a try - could not have been more pleased with the service, ambiance and food. Mouthwatering filet mignon, to die for garlic mashed and al dente' fresh veggies - would definitely recommend again and again. Hope to visit Portals again soonSpecial Features:I would recommend this to a friend.


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Take It by Storm Alarm Clock
If you've been searching for an out-of-this-world addition to your boudoir's bedside table, then look no further than this Star Wars-inspired alarm clock! This high-tech timepiece boasts the silhouette of a miniature Stormtrooper, ready to fight off any urge you may have to oversleep. Simply insert the included AAA batteries, set the local hour, add your alarm time, and soar off to dreamland. Up during the night and wondering what time it is? Just press down on this guy's helmeted head to illuminate the display screen. When this alarm clock provides your daily wake-up call, you're sure to awake feeling well-rested and fully prepared to soldier on through the day!
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USDA's WASDE report to incorporate changes
The May 10 World Agricultural Supply and Demand Estimates report, which will be released at 12 noon EDT, will present USDA's initial assessment of U.S. and world crop supply and demand prospects and U.S. prices for the 2013-14 marketing year. It will also present the first calendar-year 2014 projections of U.S. livestock, poultry, and dairy products.
Changes to the May WASDE will include the following:
On pages 20 and 21 in the World Coarse Grain Supply and Use table, Brazil is moved from "Selected Other" to "Major Exporters."
On pages 22 and 23, in the World Corn Supply and Use table, Brazil is moved from "Selected Other" to "Major Exporters."
On page 28, in the World Soybean Supply and Use table, Paraguay is listed separately under "Major Exporters," and Uruguay is now included in the "Major Exporters" total.
Examples of these changes and five sample WASDE pages for the 2013-14 marketing year can be found on the "Historical Revisions" page on the WASDE website, located at: www.usda.gov/oce/commodity/wasde/revisions/May2013ExamplePages.pdf.
Background on USDA's WASDE report and past issues of the report are available at www.usda.gov/oce/commodity/wasde/.
Date: 5/13/2013


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By Edmund Doogue
Those who engage in wars of religion do not put their own faith into practice, the Dalai Lama told an inter-faith congregation gathered at Geneva's St. Pierre Cathedral on Sunday, 8 August.
The 64-year-old spiritual leader of Tibet's Buddhists, who has lived in exile from Chinese-occupied Tibet since 1959, was the guest preacher at the Protestant cathedral. The church service coincided with the annual Festival of Geneva, which this year had the Tibetan people as their special guests. Switzerland has about 2500 Tibetan residents, the biggest Tibetan community in Europe. More than 2000 people filled the cathedral to capacity for the service, while 3000 more gathered in front of the building and heard the address on loudspeakers.
Speaking in Tibetan, with his words interpreted into French by French Buddhist monk Matthieu Ricard, the Dalai Lama told the congregation that all the great religions deserved respect, and, if practised seriously, were a path to love and peace.
Those who waged war in the name of religion had, the Dalai Lama said, failed to look beyond their religion to other faiths which they opposed. If they did examine other faiths, they would recognize the same desire for transformation as in their own.
"It's not enough to belong to a religion," according to the Buddhist leader, who, according to Tibetans, is the 14th incarnation of the Dalai Lama. "You have to experience it. Spirituality is like a medicine. To heal the illness, it is not sufficient to look at the medicine and talk about it. You have to ingest it."
In spite of their differing methods, the great religions shared a common goal to make people better, he said. He advised the congregation to follow seriously "your own spiritual path".
The Dalai Lama, the ministers of the Geneva cathedral - Vincent Schmid and William McComish - and Abbe Pierre, an 87-year-old prominent French priest and campaigner for the homeless, all called for the need for mutual respect of religions.
Geneva's Roman Catholic, Old Catholic and Orthodox communities, as well as Muslim, Jewish and Baha'i faiths, were all officially represented by senior officials at the service.
At the end of the service, Abbe Pierre told the congregation: "You see, I have not become a Buddhist. A woman journalist asked me whether I was thinking about taking up reincarnation. I told her: 'Oh, madam, once is enough'!"
The Sunday service was part of a major effort to make Geneva's cathedral a centre for inter-faith dialogue. Interviewed by ENI after the service, McComish, who is dean of the cathedral, said: "It was the first time I have seen people fighting to get into a church. It was like the sales in January. But once the service began, there was a great sense of calm."
He said that there had been some criticism of the invitation to the Dalai Lama, including from a local Evangelical pastor who had written to the cathedral saying the service would "bring down the wrath of God on the cathedral and the city".
Such comments, McComish said, ignored the Reformed tradition. Also, he said, "the Dalai Lama was not trying to turn people into Buddhists, he was trying to turn them into Christians".
Asked by ENI if there had been an official complaint by the Chinese authorities about the service, McComish said that he had not been contacted by the Beijing government. The Chinese authorities are often critical of the high profile and official welcomes given to the Dalai Lama on his travels and to the movement for greater freedom in Tibet. The Swiss federal government did not give an official welcome to the Dalai Lama. Swiss-Chinese relations are still smarting from a major diplomatic incident in the Swiss capital, Bern, in March this year when the Chinese leader, Jiang Zemin, was highly embarrassed by a Tibetan protest.
Commenting on the Swiss government's low-profile approach, McComish said that the federal government and other Western powers should realize that "if you collaborate with a totalitarian government that is persecuting people and beliefs, you become compromised. And I'm not necessarily referring to Christians and Buddhists."
McComish told ENI that on 24 October the cathedral - which in the 16th century was the church of John Calvin, a leading theologian in the history of Reformed Christianity - would host the first inter-faith service for United Nations Day.
"It's the first time the international community has felt the need to appeal to religious leaders," McComish said. "Fifty-six conflicts around the world have a religious element."
August 10, 1999
All articles (c) Ecumenical News International Reproduction permitted only by media subscribers and provided ENI is acknowledged as the source.
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Dr. David Kraemer's academic scholarship focuses on literary analysis of rabbinic literature, rabbinic ritual, and the social and religious history of Jews in late antiquity. Dr. Kraemer has been involved with the National Jewish Center for Learning and Leadership for many years. Under their auspices, he has lectured widely and directed a program for rabbinical students from the major movements in American Judaism. He also served as a consultant for the new permanent exhibit at The Jewish Museum.
Dr. Kraemer received his bachelor's degree from
"The Jewish Family: History and Ideology"
"Understanding God's Justice"
"The Survivals of Judaism: How Does Judaism Survive Its Crises?"
"Introduction to the World of the Rabbis"
"Life, Death, and the Hereafter: The Mysteries of Judaism"
"Diversity and Divergence in Judaism: The Lessons of History"
"Judaism and Christianity: What Are the Real Differences?"
"Jewish Eating Through the Ages"
Jewish History
Interfaith Issues
Judaism and Food
Talmud and Rabbinics


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Royal Family Launches Wedding Website
Updated On: Mar 02 2011 03:38:51 AM EST
William and Kate are on the Web.
St. James's Palace, the official royal residence, has launched a royal wedding website designed to be the official information service for anyone interested in the upcoming Royal Wedding.
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Headings include: The Service, The Procession, The Reception and Background.
The site is called officialroyalwedding2011.org.
The wedding is set for April 29.
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Model United Nations - NYC
Located only two express subway stops from the iconic United Nations complex on the East River, Pace University's New York City Model UN team has a 60-year history of excellence in regional, national and international competitions. In October 1950, Pace fielded its first Model UN team, representing Ecuador at the 'Intercollegiate Model Meeting of the United Nations Security Council' at the UN headquarters just a year after the building was built.
In recent years the team has maintained this proud legacy by winning recognition at prestigious competitions for the team's ability to cogently analyze complex global issues, engage articulately in policy debate and propose compelling solutions. In 2007, Pace New York City and Westchester Model UN teams together set the record for first place awards per university at the National Model UN conference in New York City and has consistently won numerous awards in that annual competition and many others. In 2011, the team took home the most awards (tied with another university) from the 2011 North American Model UN conference in Toronto.
"Being a part of Model UN at Pace exposed me to the inner workings of the UN and helped me understand how certain decisions are made on a worldwide level," says Anneliese Blommestein '10.
Model UN at Pace is uniquely integrated into the Political Science curriculum. We believe that Model UN fosters students' familiarity with world politics, cross-cultural awareness, leadership capacity, public speaking abilities, knowledge of legislative rules of order and problem-solving skills. Model UN is thus offered both as a class, in which students are exposed to lectures, exercises and simulations designed to prepare them to participate in conferences, as well as a student club. The class – POL303A Politics Workshop: International Organization – is offered every semester and can be taken three times for credit.
"The Model UN team on the New York City campus is an irreplaceable learning experience," says Coty Sibbach, who graduated in 2010. "Not only do you get to interact with other politically passionate people, but you gain a wealth of knowledge on the structure and procedures of the United Nations, and practice essential communication skills."
Dr. Matthew Bolton, faculty advisor to the Pace New York City Model UN team and assistant professor of political science, has a decade of experience in international relations as an aid worker, journalist and academic. He has worked for a variety of humanitarian organizations, including UNICEF, Catholic Relief Services, Handicap International and Counterpart International in over a dozen countries, including Iraq, Afghanistan, Bosnia, Sudan, Kenya and Uganda. In 2010, he was the acting chief of mission coordinating Outreach International's emergency response to the earthquake in Haiti; he continues as an advisor to the program. He has authored two books on international issues, the latest – Foreign Aid and Landmine Clearance – explores the politics of clearing mines, cluster munitions and other unexploded ordnance in the world's current and former war zones.


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Sarah Paulson on Twitter meanies, saying goodbye to Lana from "AHS" and finding your inner dolphin
One of our favorite out actresses, Sarah Paulson, recently chatted with W magazine about her accomplishments over the last year and her upcoming turn in the Roundabout Theatre Company's production of Lanford Wilson's Talley's Folly (opening at the Laura Pels Theatre on March 5). She talked about her character in the play, as well as her acclaimed turn as lesbian reporter Lana in American Horror Story and how the popularity of the show brought her back to Twitter.
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You've been super active with tweeting to your more than 40,000 followers. What brought you back to Twitter?
I had gone away from Twitter because before people had been so mean to me. Talking about my lisp and my enormous forehead and all these things. I do have a lisp, I do have a forehead I know you could land a plane on, it's no mystery to me. I just didn't have the skin for it. And then when American Horror Story happened people so loved Lana Winters and I felt it was a little safer somehow. And I really like to tweet my fans back when they say nice things. Because I sort of feel like they're the ones who keep things going on. And I never in my life have felt so protective of a character [like I did of Lana]. I really cried like a baby at the end of the shooting. I didn't want to say goodbye to her. I kept my little Lana pin [that I wore on the show], the little "L." Which I decided was for labia, lesbian, Lana.
The big three.
The big three. Because it was an all-encompassing symbol.
Do you wear it?
I wear it all the time. No, I don't.
W also asked about the origins of her now infamous dolphin impression:
I'm not going to ask you to do it now, but I've heard you do a very good impression of a dolphin. How did you ever discover your talent for that?
Well, the story to that is sort of a bad story.
You had a really bad time at Sea World?
No, it was when I was in high school, I smoked a lot of pot one night. And we were really stoned, my three best girlfriends and I, and I was like, "You know, it's kind of like just being a dolphin!" And I just made the noise and my friends were like, 'Oh my god. That was crazy you really do sound like a dolphin.' And then it was something that I would just pull out every once in a while as a party trick. I've gotten a lot of mileage out of it: I did it in The Other Sister; I did it on David Letterman; it's in Studio 60; I did it on Anderson Cooper… So cannabis can further you career, I guess, help you find your inner dolphin.
Read the interview in its entirety at W magazine.com.


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Published: Wednesday November 28, 2012 13:00 PM EST
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It looked like true love at last for Halle Berry and Aubry, the Canadian model she met and fell in love with in 2005. Sadly, five years later, the parents of then-2-year-old daughter Nahla split. Tensions flared in 2011 when Aubry filed for joint custody of Nahla, sparking a war of words with Berry and turning their relationship nasty. Berry was recently denied permission to move to France with Nahla, and over Thanksgiving, Aubry came to blows with Berry's fiancé, Olivier Martinez.
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November 28, 2014
Nebraska farmers using irrigation equipment should check their systems before spring planting season for theft of copper wire.
The Fremont Tribune reports Dodge County Sheriff's Department Deputy Dave Rathjen says he's seen an increase in reports of copper wire theft. He says thieves steal the copper wire and sell it as scrap metal for a few hundred dollars. Damage to the irrigation systems can run into the thousands of dollars.
Farmer Chuck Folsom, who owns land north of Fremont says four pivots were damaged last spring costing $50,000 to repair. The Omaha man arrested for the theft is awaiting trial after being arrested in Iowa.
Deputy Rathjen says farmers can use electronic devices that alert property owners and authorities when a wire has been cut.
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