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Manchester United will play in a new away kit this season boasting the iconic gingham check from the city's industrial heritage.
The new away shirt, unveiled during the club's pre-season tour in Japan at Osaka Castle, features the gingham used on last season's home shirt with a bigger, bolder design.
The shirt's large black and midnight navy gingham checks represent Manchester's proud industrial past when the check was produced in the city's booming cotton mills in the 18th century.
The collar is a black round neck and on the back of shirt, on the neck, is a white woven devil from the United club crest. The club crest at the heart of the jersey is an embroidered monochromatic midnight navy and white. The new away shorts are midnight navy with a thin navy blue stripe on the hem at the back while the new away socks are navy blue with a white stripe between two black stripes, with the traditional United bar design.
The new kit showcases Nike's commitment to aiding the performance of players with key technological benefits:
Recycled Polyester
• The kit is made from recycled polyester as part of Nike's commitment to produce performance apparel with reduced environmental impact. The shirt and shorts of each kit are made from up to thirteen recycled plastic water bottles.
• In the pioneering process, plastic bottles are chopped into flakes, then melted down to form yarn that is spun into fabric, reducing energy consumption by up to 30 percent compared to manufacturing virgin polyester.
• Since 2010, Nike has diverted more than 1.1 billion plastic bottles from landfill through the use of recycled polyester.
Fabric and Nike Dri-fit
• The kit weighs just 150 grams, 23 per cent lighter than previous Nike kits. It also boasts a 20 per cent stronger knit structure and significantly improved stretch.
• The fabric uses Nike Dri-FIT technology to draw sweat away from the body through the fabric where it can evaporate, to keep players cool and dry.
• Ventilation zones,

subset: commoncrawl


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Agent-Based Models – Methodology and Philosophy
Computational Legal Studies. CLS aims to disseminate legal or law related studies that employ a computational or complex systems component. They hope this venue will serve as a coordinating device for those interested in using such techniques to consider the development of legal systems and/or implementation of more reasoned public policy.
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SciTopics – Research summaries by experts
Electric Archaeology: Digital Media for Learning and Research – Agent based modeling, games, virtual worlds, and online education for archaeology and history
Meet the Blogger: Electric Archaeology's Shawn Graham on Simulating Ancient Social Networks – an interview
DIME – Dynamics of Institutions and Markets in Europe (DIME) is a network of of social scientists in Europe working on the economic and social consequences of increasing globalization and the rise of the knowledge economy.
The Eponymous Pickle – A Site Devoted to the Discovery and Application of Emerging Technologies.
Is the Dismal Science Even a Science? – Should economics forever be relegated to the realm of art, not science?
Rajiv Sethi – thoughts on economics, finance, crime and identity…
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Raff's World of Science – This blog is about Dr. Rafael "Raffy" Saldaña's thoughts, activities, environment, the people around him, and agent-based modeling.
SIMSOC – This list is for announcements, news and discussion related to the use of computer simulation in the social sciences, including approaches based on micro-simulation and multi-agent modelling.
Simulating the social processes of science – A blog to report papers, events, research etc. concerning the computer simulation of the inter-scientist processes of science.
Tourism Simulation and Modeling – Peter Johnson's blog, who is post doctoral researcher in Geography at McGill University, located in Montreal, Canada. His research involves the development of an agent-based model that can be used for tourism planning. He is interested in planning support systems, computer simulation, the Geoweb, community based economic development, and tourism dynamics.


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This property was great for us. We traveled with another family to spend time at Disney. The location was accurate and close to the parks. The photos were spot on...most furnishings seemed to have been updated recently. YES, it was clean (a must!!)!! We had everything we needed and felt very comfortable staying there. Rooms are a bit small but we didn't hang out there much as we were in the parks daily. The pool is nice but could have used some cleaning...certainly not the fault of the owners, however. Our Wi-Fi went out for a day or so, we called the owner and he helped us with no problem! I would recommend this property and would definitely stay here again. Thanks, Jose and Alaina, for a great stay!
Melhor local em orlando....
Ficamos nesta casa durante 20 dias em novembro de 2013, é muito confortável, segura, limpa e equipada. Vizinhança ótima é um condomínio fechado muito bem conservado. Tudo na casa funciona muito bem, walmart fica a 7 minutos de carro, disney fica a 15 minutos de carro e é muito fácil de chegar.... tudo é muito próximo e fácil de chegar de carro. Proprietário respondeu todos os contatos e foi atencioso, Depósito de caução ou seguro foi devolvido rapidamente sem problemas, não pense duas vezes a casa é ótima para quem quer ficar em um local tranquilo, seguro, confortável e muito bonito. Já estou planejando ficar 40 dias este ano. Obrigado Eric. We stayed in this house for 20 days in November 2013, is very comfortable, safe, clean and equipped. Great neighborhood is a gated well maintained condo. Everything in the house works fine, walmart is 7 minutes away by car, disney is a 15 minute drive and is very easy to get .... everything is very close and easy to reach by car. Owner answered all contacts and was attentive deposit or safe deposit was returned quickly without problems, do not think twice at home is great for those who want to stay in a quiet, safe, comfortable and beautiful place. I'm already planning to stay 40 days this year. Thank you Eric.


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SBD/Issue 192/Sports & Society
Jim Brown Criticizes Tiger, Jordan For Lack Of Social Activism
Published June 24, 2009
|Brown Criticizes Jordan, Woods For Lack Of
Social Activism On HBO's "Real Sports"
TIME TO SPEAK OUT? Fanhouse.com's Kevin Blackistone said, "He probably hasn't done a lot for social change, but I'm tired of asking or expecting Tiger Woods to do that. ... Let's forget about Tiger Woods for a moment and maybe focus on those athletes who actually are standing up and doing things." Fanhouse.com's Jay Mariotti said Woods is the "biggest and richest sports celebrity in the world and he should be out and about. He does plenty for charity … but we're talking about leadership." Mariotti: "He could do more socially. As far as Jordan goes, I don't think Jordan thought about it a lot. I don't really want to hear from Michael Jordan on social issues. Tiger Woods I do." L.A. Times columnist Bill Plaschke said Woods' foundation is "one of the biggest, if not the biggest, of any athlete in the world and this guy does it quietly" ("Around The Horn," ESPN, 6/23).
UNFAIRLY TARGETED: ESPN's Michael Wilbon said Brown's criticism of Woods and Jordan is "unfair" because "his sense of the world is not going to be the exact same as Tiger's or Michael's. ... They are more private." ESPN's Tony Kornheiser said Woods "has the right to live his life the way he wants to live his life. He comes under this kind of scrutiny from Jim Brown for specific reasons that Jim Brown wants out of Tiger Woods or Michael Jordan. Nobody asks Roy Halladay or Andy Roddick or Peyton Manning what are they doing with their lives" ("PTI," ESPN, 6/23).


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I am very satisfied with my Roman shades. I appreciate the speedy service you provide with fabric samples. My blinds were fairly easy to install. I expect to use them for many years, especially since they were in the upper price range. I offer one suggestion: Attach a label to the shade that gives instructions for "how to clean" or "care instructions." There is a fiber content label which is helpful.
The color was perfect, super easy installation, look beautiful! I didn't expect to get much when I only paid $580 to custom fit blinds on 7 giant windows.... and what I received was PERFECT! I love the blinds!
We just remodeled our home office- and I decided I wanted something a little nicer then the basic blinds we had. I had been going back and forth about Roman shades- but wasn't sure because of the cost.
Well- after checking out MANY online sites for them, SelectBlinds was the best value . We have an odd-measurement window- but the blinds fit perfectly. We also splurged and got the cordless version- which I am extremely happy with. Our children are older- so it wasn't so much of a safety issue- but I just love the clean look of them. They go up and down with just a light touch, and seem very well constructed and sturdy.
We choose the hobbled fold- and they are gorgeous when down OR up.Very clean, crisp look. (we got them in white to compliment our white wood trim) and they look gorgeous with our blue/grey walls.
My husband installed these- and had no trouble. (he is very handy though- so I didn't think that would be an issue anyway)
Again- very pleased with my purchase- and would order from selectblinds again for our next room remodel :)
easy to install, keeps the light out and they look great way rolled up
The blinds were built to my specifications and delivered when they we supposed to be delivered.
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Food loves & hates of your parents, maybe passed on to you.
I recently had a freak craving for a sardine & onion sandwich. It hit me how disgusting and weird this must be to my kids, their friends, and maybe most other folks. (canned sardines on rye, thick slab of Spanish onion, mustard...Mmmm). The concoction brought back many vivid memories of eating these with my father in Northern Michigan as a kid through the 60's. To his tastes food just didn't get any better.
He and his twin were born in 1921 ( both still in great health!! ) into an immigrant Polish family of 9 kids in a 3 room shack. The only meat he had until he was drafted in 1942 was something you caught yourself. Whether it was pheasant, deer, turtles, or frogs. Growing up in the 30's he had never tasted citrus or bananas until he was in his 20's.
Flash forward to the his 3 baby boomers and life in the 60's. We were raised with his ideals of gourmet ecstasy...sardines sandwiches, canned mushrooms-simply drained and eaten from the can, blue cheese--hard to find then and pretty poor stuff compared to what you find even in a 7-11 today, fried balogna was saved for weekend treats, and the kids favorite, sliced dill pickles sprinkled with extra salt only to be eaten during Disney on Sunday nights. (Don't call the sodium police!! ) And while in boot camp in Louisiana he somehow developed a taste for menudo...something he has spent 60 years tracking down for the best bowl.
Passed on to me is a hatred of orange marmalade. Why? While on the transport to England in 1943, the land loving soldiers were puking up everything down to their toenails during the 2 week trip (his words--I'm sure the constant threat of being torpedoed didn't help). The only food they were given was crackers and marmalade. He left the service in 1946 with such a hatred of the stuff I don't think at 54 yrs old I've even tasted it and probably never will.
I'd love to hear other stories of tastes passed on to chow hounders that you might hold dear but other readers might find strange.
When it came to food, my parents were at opposite ends. My father grew up poor so he was never picky about food--he called himself a "common sewer"--yes a play on connoisseur! But he loved all the odd parts of meat, including turkey necks, brains, liver, heart, sweetbreads etc. My mother, on the other hand, liked none of those things and also disliked duck, goose and lamb. So my mother won that battle and I grew up never eating those things. Now, as an adult, I still don't like organ meats but love duck, goose and lamb. My sister has followed my mother's preferences completely, and goes "yuck" every time I mention having had wonderful lamb chops or duck confit. To each his on, I just wish she'd stop yucking my yumm.
re: escondido123
My Dad loved anything salty, especially anchovies. If he and I would go to the store, we always ate a can of anchovies on the way home. Made Mom mad (guess we got a bit of grease on the other things). I always ask for anchovies on my Ceasar salad. The other thing was bread fried in bacon grease. I don't do that any more since it's pretty unhealthy, but did relent a few years back at a B& B in Bath, UK. We all loved black pudding too.
re: escondido123
My Dad was from a very poor and very large family, so whoever ate the fastest got the most food. I eat fast, too, so I guess I inherited that from him (but I'm much pickier than he ever was!)
my mom and i have opposite taste palates. chances are, if she likes something, i don't, and often vice versa. i call hers the mediterranean palate - loves olives, feta, tabbouleh, etc. she hates scallops, won't touch sashimi, and generally shies away from trying new things, particularly fruits and vegetables. she begrudgingly tried chayote squash only because i had her over for dinner and served her some. she liked it. me on the other hand, new things, yippee, sashimi and sushi, i'm in heaven.
the one thing we do share is (and sadly something i can no longer eat), cooked chicken (preferably from making chicken soup, dipped in mayonnaise. . i'm sure it sounds horrid if you didn't grown up with it, but that's just what we did!
re: goodhealthgourmet
oh i understand that... others don't seem to... they used to get horrified when i'd pull out chicken, then glop some mayo on the plate next to it and dip...
re: goodhealthgourmet
I love chicken dipped in mayo, it makes a great midnight snack!
re: JEN10
Back when I was apparently trying to get fat, my secret favorite snack was chicken (or almost anything else, such as chunks of mozzarella) dunked in mayonnaise. Wouldn't even use a plate - just speared the item on an old three-tine kitchen fork and dipped it right into the jar. Now that I have succeeded in getting fat, I don't do that any more, and am trying very hard to pretend that the very notion disgusts me utterly. Yuck patooey! (whimper).
re: Will Owen
Back when I was apparently trying to get fat
ok, anyone who's had weight struggles of any sort knows it's no laughing matter...but that's pretty darned funny :)
re: goodhealthgourmet
I actually could NOT get fat until sometime after I turned 30, by which time my voracious appetite was well established. Makes the ensuing struggle that much harder: "This is SOOOOOOOO unfair!"
my mother was so scared of me choking on any kind of nuts she would never let me have any as a child..so for some reason i grew up not liking nuts...peanuts,almonds..any kind...i think she would tell me they were bad or yucky or something to keep me from eating them...
it wasnt until my late 20s i discovered i actually like nuts...well..some of them anyway...
re: srsone
Same exact thing happened to me. My mom (who loves nuts) was afraid I'd choke on them, so never let me have any. I'm almost 50 and still don't like nuts!! I love the flavor of them (hazelnut coffee, creamy PB, almond paste, etc), but just not the nut itself. I know. Weird. Of course, it may have something to do with all the added sugar in those products... I am even a pro at deftly cracking the candy shell of a peanut M&M so that it breaks in half revealing the peanut, which slides out clean as a whistle and goes to my husband. :)
My mother and I are so different (thank heavens) that I sometimes wonder if we are related. Except...we both gag on vinegar and we don't like ice cream. But the woman eats her steak burnt and doesn't drink beer...so there's a limit to the similarities.
we've talked about this in regards to ancestral preferences -- I'm of German heritage, so I love sauerkraut, dumplings, and German breakfast (sliced cured meats and fresh breads)
My mom, who has zero German ancestry, can't stand the breakfasts when she travels in Germany and wouldn't eat sauerkraut or knudel on a bet...and she swears it's ingrained from the ancestors (My dad, who's of Welsh and German descent, also enjoys a German breakfast -- and a proper fryup when in the British Isles!)
My dad's families had both migrated over the Cumberland Gap in the early 1800s - a great-grandfather of his mom's was born in Nashville in 1812 - and my mom's people were a melding of Scottish/English on the maternal side and unalloyed German Mennonite on her dad's. So it was all Illinois cooking, just with different influences, and I got to enjoy all of it! Dad's tastes were more "country", in that he liked snacks like bread and gravy, loved hominy (which Mom barely tolerated), and happily ate with his hands whatever was just too much work for utensils. Mom brought the wilted-lettuce salad and the hasenpfeffer into the mix, and of course they agreed on such things as chicken and dumplings, spareribs and sauerkraut, round steak pounded with flour and fried, with brown gravy made in the pan … and of course the fried bluegill and catfish, the braised squirrel and rabbit he'd bring home from a day fishing or hunting. We had plenty of what were then the cheap cuts too, the heart, tongue, liver and kidneys - Mom's stuffed and baked beef heart and her liver with brown gravy were stuff I thought we ate for their goodness, not because they were what we could afford. Same goes for tuna-noodle casserole … but I was a teenager before I ever tasted an actual steak! And of course loved it.
As for inherited parental peculiarities, the only example I know of was when I got over my childhood dislike of peanut butter, and followed my instincts to making my first grilled peanut butter and cheese sandwich (sometime in my 30s). When I told Mom about it she gasped, and said, "Oh, my lord - that was your dad's favorite thing!" Why it'd been kept from us I cannot imagine, except that they're a PITA to make if you're using Peter Pan and balloon bread.
My dad considered boxed mac and cheese food that "poor people" ate and forbade my mother from serving it. To this day, I've only tried a bite and found it too salty for my taste. I do love, and make a mean killer homemade mac. My DH, on the other hand, grew up on the stuff and still occasionally enjoys it....usually on nights when I'm not home and always with extra real cheese grated in.
My father has always hated Prime Rib -- the description he gives of the taste and texture is not suitable for this chat. So for 24 out of the 25 years of my life I would look at the meat in hatred. Last year my date got the wrong meal (prime rib) and I offered to switch her instead of waiting .. and I LOVED it !!! No clue why he is a hater
My Mother's food hates had an impact on me - for years I thought asparagus and leeks were 'yuck', even though I had never tried them. She hates them, so she never cooks them. Now I can't eat enough of them. I also thought that I didn't like steak for years, because (and don't get me wrong, the woman can cook her specialties like a dream) she used to incinerate it.
My Dad more influenced me with odd things that I do like - beetroot sandwiches, pickled onions, anchovies, piccalilli relish, smoked fish, mustards, cheese - he's the happiest man on earth when he gets a ploughmans lunch.
My mother hated Shredded Wheat and it's always been among my least favorite cereals.
Conversely, my father turned me on to capers (as a pizza topping) and I have been adding capers to my pizza for over 40 years.
PS I've been known to eat mushrooms straight from the can too! My father (born in 1919) was a big sardine guy too, so we always had them, but I can easily do without them now. Another love that he didn't pass down to any of the kids was smelts.
Not so much a specific food, but my mother passed along a "style" of eating. Either she was starving herself to be super slim and we all lived on salad, or she was depressed. When she was going through a "down" phase, we ate enormous amounts of comfort food. A typical dinner might include pizza, and hoagies and cheesesteaks and linguini aglio e olio- as an appetizer!
I find myself tending toward this pattern if I'm not careful.
My dad's mom was a Russian Jew. He and I meet about once a month at the best deli in our city. Matzoh ball soup followed by chopped chicken liver on toasted seseme bagels. LOTS of pickles and their fresh coleslaw. They also have something called the Smokey Joe which is their whitefish salad plus smoked salmon on a bagel. We usualy get both sandwiches and split them. We usually each buy a pound of pastrami to go. My mother cringes at the idea of eating anything like that. I crave it. his mother also hated sweets, a trait I also share.
re: southernitalian
What a great tradition with your dad. Once a month is plenty for a meal like that!
Our dad used to buy Table Talk pies right off the truck. Is it any wonder so many of us are chowhounds? LOL
Interesting thread. My mother rarely ate candy, but when she did it is identical to the candy l eat, also very rarely. Chocolate, excellent chocolate with almonds, chocolate covered orange peel, and the nut and chocolate covered toffee. l still buy it from the store she used 50 years ago and while the chocolate may not be as good as before, the memory sure still is.
re: Sra. Swanky
D&D used to sell them fresh still in the husk.
re: Delucacheesemonger
Deluca - I mean the little miniature corn they sometimes serve at help-yourself salad bars and in some Chinese dishes. How my mom would react when she saw it! A complete meal-breaker!!
I grew up in Vermont, and my father (and us kids) used to go out into the woods behind our house and forage for mushrooms. I didn't know mushrooms came in a can until I got my own apartment and started buying my own food. I had no idea Chanterelles were a gourmet item. These days it is a rare treat to find some fresh ones at Wegmans.
My dad, too, liked sardines, the small two-layer ones packed in oil. They were eaten on a saltine (sometimes with a chunk of cheddar). To this day these are the only ones I buy and eat them the same way. Like Mom, DW won't touch them, which is ok...more for me, as long as I eat them when she isn't home.
I did not, however, inherit his love of Spam. I guess he used to eat it when he was in the Navy in WWII. I can't stand the stuff. By the time I went into Uncle Sam's Canoe Club they were serving mostly real food. (To this day I'm not sure *what* was in the SOS.)
re: al b. darned
Standard recipe for SOS by the time I came in (I was in the Flying Club, but I'm sure the chow came out of the same book) had migrated well beyond chipped beef and was now basically hamburger, browned and then dumped into large steam kettles of evaporated milk, cooked down to a thickish consistency and semi-highly seasoned. Though I'd grown up on creamed chipped beef (we called it "dried") on toast, the original SOS, I liked this just fine. Used to get a couple of eggs, sausage and hash browns, and then have the server dump a ladle of SOS all over it. Yum yum.
My dad liked the original very much, Army experience notwithstanding. However, his unfortunate encounters with smelly, greasy mutton during WW2 meant that we NEVER had lamb. I was a teenager visiting Chicago before I ever tasted any. Loved it, too.
re: Will Owen
The SOS we had was based on a ground meat-like substance, It was either cream based sauce or a tomato based sauce. Both were usually pretty good, despite the lack of recognizable ingredients. I don't think I've ever had the creamed chipped beef version.
re: al b. darned
the chipped version is the one I grew up on -- we called it dried beef gravy. (it's "poor food" to be sure, but comfort food nonetheless.)
re: sunshine842
Oh my gosh, we called it dried beef gravy too, and it was always "poor food" as well. I thought we were the only ones!
Did you by any chance also have "hot dog soup" or "lamb noodle soup". I always heard the story that breast of lamb was so cheap way back in the day, that my grandmother's family would make two big pots of soup at a time. One to to feed all 13 kids, and one for the stray neighborhood dogs!
I still love lamb noodle soup, and force the family to eat it at least once a year.
re: Whinerdiner
No, where I grew up, lamb was really expensive, so it was a once a year treat.
(and I would starve to death before I would eat a hot dog!)
Lots of beef and noodles and pot pie (curiously, pot pie was what most other people call dumplings) and chicken and noodles -- my grandmothers were the queens of noodlemaking in their respective towns (yes, they taught me how).
re: sunshine842
We never put noodles in pot pie, but is sounds delicious. I think I know what's for dinner.
re: Whinerdiner
sorry -- beef and noodles is one dish; beef pot pie is another (that's the one that has the dumpling things).
(not to be confused with the frozen Banquet pot pies that we had for lunch!)
Sorry to crisscross the punctuation.
re: sunshine842
No worries - I still might try beef pot pie with fat egg noodles instead of potatoes. What's the worst that could happen?
re: Whinerdiner
ROFL...you'd get beef and noodles!
re: sunshine842
re: al b. darned
My dad grew up very poor and consequently would pretty much eat anything; he remained happy to have food at all. The exception was spam -- because he'd been forced to eat it so much in WWII. It wasn't allowed in the house -- and it isn't allowed in my house either!
He also couldn't stand SOS (creamed chipped beef on toast) for the same reason (he didn't have warm and fuzzy memories of being in the army). I was in high school the first time I tried Stouffer's version and loved it!
My mother (fourth-generation Protestant Irish Canadian) did not like any fish other than salmon steak, canned salmon, and the very occasional piece of fish and chips battered haddock. She wouldn't touch any molluscs or crustaceans other than shrimp. She didn't like rare meat at all. She even made faces when any of the things she didn't like were mentioned (not a good idea if you're trying to raise a non-fussy eater).
My father (from England originally) loved fish and all manner of seafood, and rare beef. He was forever complaining that my mother ruined the very good roasts and steak he bought, but he put up with it because he loved her.
Until I left home I shared my mother's prejudice against fish and other seafood, but over time got to like rarer meat than she prepared. I really learned to love seafood when we lived in Taiwan, and there's been no turning back.
My mother had her comeuppance on two occasions, once in SF when she was eating a salad that had crabmeat on it without realizing what it was ("What's this nice meat, Alf?" "Crabmeat." "Surely not!:"), and once when she had beef in a place with lighting that disguised its color and commented that it was especially tender and tasty - at which my father burst her bubble as well. The comeuppances didn't translate to affection for either food, however.
My only regret is that my mother's prejudices were so influential that I turned my nose up at a lot of my father's feasts - crab in Santa Barbara, scads of morels he'd foraged (wild food was another suspect item to my mother's way of thinking), a 13-lb lobster friends barbecued as a special treat...I'm glad that I saw the error of my ways.
re: buttertart
You're English and Canadian? I had always assumed you were Chinese!
My mother had a broad love of food and pushing against the confining boundaries of the world. Even when I was young, we lived on meals of sweet Thai iced coffee, raw oysters slurped down with Korean barbecue, fruit baskets brimming with avocados for guacamole, ice cream and cereal, nihari for breakfast, pimento cheese for lunch. Our kitchen was international and meal times were a ticket to priceless experiences. So were it possible to inherit a love of food, I likely got such a trait from her.
re: JungMann
I'm tickled to hear that you thought I was Chinese! I take it as a compliment.
I really learned to eat after I left home at 18. I had been interested in food before that but my exposure to different, non-mother-approved food was pretty limited up to that point.
re: buttertart
I thought you were Jewish, based on "a Brooklyn of the imagination in Bergen County."
re: buttertart
Golly gee! This whole time, I thought you were a Newfie!
re: Passadumkeg
Whyever that? I haven't been east of Québec City. Not that I don't want to go, I just haven't.
Cute NFLD food-related story: My SIL's bro's wife's parents were from there, and were very sweet people. My mom and dad were great friends with them. One day they dropped in to visit. They were pressed to have something as soon as they sat down. "Would you like a drink, Marjorie?" "no thank you". "A beer?" "no thank you, really". "A pop?" "no, thanks!". "A coffee?" "no, nothing, really, don't bother". "Well then, shall I boil you an egg?". (Imagine all of this in full-on NFLD outport accent, culminating in "shall I bile you an hegg".)
No was not a permissible answer in their very hospitable home. "Shall I boil you an egg" is still a catchphrase in our family, even after the principal players are long gone.
My mother could probably exist on air, water with lemon and chocolate and she definately installed in me an appreciation for quality chocolate.
My dad was wonderously adventurous eater and from him, I learned to take joy in trying anything new.
We lived in a rural area so when we would travel, going to a new/different grocery store was an event. I have fond memories of NE ski vacations where after dinner, we would swing by the local grocery store for a stroll. Ben and Jerry's was not available where we lived so it was a huge treat to each select a different flavor. We would go back to the hotel and share the pints.
Someone mentioned "poor food" and that is a hate my husband got from his parents. They consider children to be not worthy of good or pricey food so the kids where given cheapest of the cheap. He absolutely will not allow certain food products in our house because he associates them with a bad childhood.
re: cleobeach
just out of curiosity...
what else constitutes "poor food"?
besides mac and cheese?
re: srsone
Any poor quality, bad tasting food that he and his siblings were forced to eat so the parents had extra money for beer, lottery tickets and tattoos.
(For fear of offending, I am not going to post our household's list of banned "poor food" It isn't the food, it is the memory attatched to it)
re: cleobeach
This struck a chord in me, cleo. I have a good friend who grew up very much the same way. Children are a treasure and good food and memories associated with it are so important in shaping them as adults. I guess some elders never got that memo! May you and your husband and family enjoy all the delicious food and good memories that he unfortunately had to do without. Best, S.S.
re: cleobeach
This does not reflect the same situation ! however my grandmother and her brothers (89 and up) have very bad memories of some food growing up. Ironically the foods are homeade pasta , polenta , homemade sulumi.. along with the garden fresh hot pepers being fried in a small area.
To me I would lose a finger to have any of those foods, but to them it reminds them of beign poor and a very rough childhood. ... I laugh that a coal fire homeade pizza qith fresh mozerlla and basil was a poor peasant food
re: Augie6
a lot of folks I have known who grew up during the Depression STILL refuse to eat chicken in any form...chicken was all they had during those lean years, and they ate a lifetimes' worth in a short span.
re: sunshine842
In my grandparents house, organ meat was not allowed in any form.
My grandmother was one of more than a dozen kids in a poor farming family, during the depression, and organ meat was one of those things that was left behind as soon as finances allowed.
On the other side of the family, I remember my dear great uncle who lied about his age to join the Army during WWII saying that Army food so much better than what he got at home and how he gained so much weight. (he was in the infantry) Times must have been tough for many families if Army food was an improvement.
re: Augie6
Augie, what part of Italy did your homemade pasta-hating relatives come from?
re: cleobeach
im sorry they grew up that way....
i dont remember thinking we ate poor..even tho we were on the low end of the middle class..
the only rules well i guess u could call them rules..were u had to at least try it before u said u didnt like it...and once u had a plate ..u had to clean it...meaning eat all that was on it..
i dont remember eating special or different meals just cuz we were kids..
A love of Russian cuisine, especially marinated herring. My dad turned me on to chili dogs, and raw shell fish.
A loathing of chain restaurants, especially McDuck's and other burger chains. Haven't been to one in 20 years.
I inherited my food genes from my father. We both loved Italian. My mother's favorite food was "a good steak," which to me is a contradiction in terms. Unfortunately, I also inherited diabetes from my father's side of the family.
My mother passed on her hate of mustard to my sister and me. In fact, I inherited the face she made when smelling the stuff!
I can't think of a single food my dad hated. He certainly didn't pass any of his favorite "likes" on to me. I still turn my nose up at the thought of sardines, spam, and horseradish sauce.
I have pretty much nothing in common with my parents food-wise. But they did create certain food aversions, haha.
My mother was a constant dieter despite being stick thin. So her foods like cottage cheese, saltine crackers and canned mandarin oranges turn me off to this day. The notion of a diet is weird to me---just work out more. That may be over simplifying. But for a person in good health, it should work fine.
My dad was meat and potatoes all the way, which is fine. But he never showed an inclination to introduce any unique flavors. Same old, week in and week out.
But, I do think their poor eating habits led me to be adventurous with food. I always knew there had to be something better out there--and there is!!
The region I grew up in shaped me quite a bit, though. I enjoy my starches and love central and eastern European foods. Still slightly suspicious of some of the very exotic uncooked Asian seafood meals. :)
My dad had a massive love for those salty Lupini beans in a jar. I never did understand it, but I do recall our brief conversation:
Me: Why do you eat those?
Dad: It's an Italian thing.
Me: Dad, we're Polish.
Dad: See?
I don't think I can associate it with his love for them, but I hate the taste of those beans. : )
re: mamachef
HAHAHHA I really just laughed out loud. Every Christmas I have to change the salted water for those beans... and every year I say why does everyone liked these so much?? Same response its and Italian generational thing.....
** they are great for beer munchies (guess I am falling into the trap)
re: mamachef
LOL Love it!
Dumplings were despised by my mom. She said they looked raw. Today I cannot eat dumplings
or pot stickers. If I order pot stickers, they have to at least be caramelized on the bottom. She
also hated white sauces. I can't eat those either without feeling nausea. Apparently my mom
had no love for lamb ( according o my sister). I did not experience this blessed meat until I was
in my very early 20's. Thank the Lord for my then boyfriend, now husband. He introduced me
to lamb patties cooked on his little hibachi. Neither my mom nor my dad would recognize my
eating habits today.
re: basildip
My mom hates lamb too. She was poor growing up and they ate very cheap mutton and it turned her off the entire flavour. We never had lamb at home and never got used to the flavour or smell. I'll eat it if it's the only thing going, but I don't enjoy it (except for some excellent carpaccio I had once).
On the opposite side, my dad will only eat well done meat so that's what we all ate at home. After moving out, I gradually went rarer and rarer and now like my steak rare (and pork pink).
You know, it wasn't until many years after college that I became fully conscious of the fact that I dislike raw vegetables. This isn't a strict, 100%, across-the-board hatred or avoidance, as I sometimes will eat a salad (and crudités with huge gobs of ranch dressing if I'm starving), but I definitely have a strong and general dislike of uncooked vegetables which I was totally unaware of until that epiphany. I also noticed that I generally prefer hot, cooked dishes and meals regardless of the time of day or season. I just prefer cooked over raw, hot over cold. And I slowly realized this must have to do with the fact that I'm the child of Chinese immigrants, since Chinese food (what I mostly ate growing up) rarely involves uncooked vegetables. Sure we have cold dishes, but they are usually prepared in some fashion that distinguishes them significantly from rawness, like pickling or smoking or marinating or drying or fermenting.
And as hard as I've tried in my adult life to make myself appreciate the multitudes of salads and their creative variations out there (for the sake of my health), for the most part I would simply never, ever choose to eat a raw vegetable dish first if there were any cooked choices available.
My mom [and to a large extent grandma] and I have almost identical tastes, with only a few exceptions. I never did really pick up her taste for broccoli, though I did always like slightly over-salted cream of broccoli soup, and later developed a taste for broccoli in small quantities [and chopped small lol, but I do really enjoy the flavour it lends sometimes now]. Who knows I'll probably end up liking it someday.
All of us take our steaks as rare as can be, love Mexican food [grandma used to talk fondly of the "sweet little Mexican ladies" she used to hang out with.... as to ourselves my family is of primarily French and German background] and Italian along with the more traditionally French and German influenced/adapted-to-America foods. It was all good in my opinion. Somehow the females of my family tend to have close enough to identical palates lol
I inherited [and exceeded in the case of the first lol] mom's and grandma's taste for spicy-hot dishes, heavy-fat dairy products, onions, garlic, pesto, coffee [and a habit to drink almost nothing but cafe au lait all day.... lol], and well just about everything else. It's almost to a freakish extent.
Somehow my Mom's lasagne became the traditional Christmas dinner. Story is it just sort of "happened" once where my mom made a lasagne for Christmas, and it just stuck because everybody liked it lol. Somehow our very French and German family has a traditional lasagne for Christmas..(^_^)
Beer - Neither Mom or I can stand it - Sis and Dad both drink it
Cooked Fish - Dad's (unfortunate) favorite - grill it until it's dry as a bone - No matter what the fish, I prefer it raw or not at all these days
Mutton - we raised sheep, and Mom would try to sneak it in to various things. I could smell it as I walked in to the house. Yuck! I discovered lamb as an adult, and it's completely different when pretty young.
...Or, variously, NOT passed on to us. When I was about twelve I had cheesecake for the first time, someplace, and loved it. Next time I went out to lunch with my grandmother I ordered cheesecake. "Don't order that," said she, "you won't like it. Nobody in our family likes cheesecake."
I did read a wonderful story about a man who, visiting his grandchildren, was determined to get them to eat liver, which they hated. Secretly he ground some up and made spaghetti sauce with it. When the family assembled at the table and tried to eat it, the older children remained politely silent but the two year-old, who was just starting to talk in sentences, said "Now what the hell is this?" and of course all the other kids laughed until they fell off their chairs.
re: Querencia
LOL!!!!!!! That might've been MY two-year old! That's awesome. Nice try, Gramps!
re: Sra. Swanky
I was picky as a child, but began my journey through food by first becoming a vegetarian, then a vegan, then added the meats back in one by one, starting with seafood and fish. I adore vegetables, grains, pungent tastes of garlic, onions, chiles, spices, herbs, rich dairy and pork fat. I am still picky about what I like, but I am totally open to trying anything once. My parents, on the other hand, grow less adventurous by the day. They have decided that all vinaigrettes are too acidic, so lemon, lime and vinegar other than balsamic syrup are out. Their minds are closed to many herbs and spices. Onions of all ilks and garlic are verboten, lest they cause stomach upset. Rabbit? Ew. Game? No way. Duck is too greasy. Fish is okay, but only if it is skinless and so mild it has almost no taste. Butter is out and margarine rules in their home. Olives are delicious, but only the pitted ones that come in the can. Sigh. My dad even recently knocked out red wine and beer, because they "bother" his tummy. White, apparently is still okay, but only light Pinot Grigios. They only consume a narrow range of produce. My dad really doesn't do fruit. My mom will eat non-acidic apples and blueberries. That's it.
Every now and again I make something for them that includes a few ingredients they never use and they love it, but more and more I am finding that they flat out dislike some of my cooking. I have learned not to feel badly about it, as pretty much everyone else raves about my culinary creations. I just can't believe how odd their habits have become. If I cater to their tastes, my husband and I won't like the food, because it will be so bland. If I cater to our tastes, they won't be able to tolerate it. It's a dilemma solved only by eating out, it seems.
I've never been a fan of fish (by which I mean actual fish, as opposed to shellfish which i LOVE). Oh, I don't mind fish, but it is almost never my first choice. I can almost always find something else I'd rather eat off a menu, and I don't buy fish fillets or steaks. Except...
My father shared with me a love of little fishes. i adore anchovies. I eat sardines right out of the can on crackers. I would put pickled herring in sour cream on my bagel every day if I could. Living in the Midwest, none of my friends would ever think of eating any of that stuff. But I love it.
re: 2roadsdiverge
Au contraire!
Lots of Midwesterners gobble smelts like French fries when they're in season....yum.
re: sunshine842
Guess I painted the Midwest with a very broad brush. I don't think I've ever seen a smelt here in Kansas City.
re: 2roadsdiverge
the folks living in the states ringing Lake Michigan (where smelts live) generally consider themselves to be Midwesterners, too -- so yes, a semantic difference.
re: sunshine842
Hear, hear. I didn't much care for fish when I lived in the Midwest, but I always loved fried smelt in the summertime. It's one of the foods I miss most from home. Of course, easy access to lobster rolls out East slightly makes up for it. But only slightly.
My one specific like that I get from my dad is pickles. It's more of an obsession than a like-you would think we were both at a critical stage of sodium deficiency. I almost never buy them because I can easily eat a full jar in 24 hours. The last time I visited my parents, I was hanging out in the late morning in the kitchen with my dad, and dipped into their pickle stash. My dad said loftily that they were probably getting old because he doesn't eat them anymore, then promptly downed four in rapid succession.
My general attitude toward food has a lot in common with my mom's. For both of us, there are very few things we really don't like any any context. They're not the same dislikes, but it's a short list for both of us (zucchini and eggplant for me; garbanzos, cashews, and honey for her) and none of them are really dealbreakers. We won't eat them willingly but can and do choke them down for a variety of reasons. I read on here sometimes about people who gag on a certain food, and I'm grateful I don't have anything (so far) that trigger that reflex.


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Day Trips & Excursions See all
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Kauai Waimea Canyon Experience
Over 100 years ago Mark Twain nicknamed Waimea Canyon the "Grand Canyon of the Pacific". Experience nature's grandeur first hand on a Waimea Canyon ... Read more
Kauai, Hawaii
Duration: 7 hours (approx.)
Kauai South Shore Sea Kayak Adventure
This 7-mile (11km) kayak tour is a day packed full of fun, excitement and adventure. Savor the magnificent views, breathtaking scenery, and hidden beaches of ... Read more
Kauai, Hawaii
Duration: 8 hours 30 minutes (approx.)
Only Show: Day Trips


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Jefferson Bass - The Official Website
CNN.com - Health - Pastoral putrefaction down on the Body Farm ...
Spoiled Rotten at the Body Farm
August 12, 2005, Hour One: Evolution and the Church / Forensic Science
The Body Farm (video)
Mining The Crime Drop Of The 1990s For Social Clues
'dna Story': Identifying The Sept. 11 Victims
Finding Fault With Forensics
Evaluating Forensic Science
Don Johanson - Lucy's Legacy
Wildlife CSI
Bacterial Forensics
Deborah Blum and The Poisoner's Handbook
Forensic Art
Blood Spotting Made Easier
Bones Come To Life With 3-D Scans (video)
From White Paper To Wanted Sign (video)
by Kip Thorne
An excerpt from Arthur I. Miller's new book, Colliding Worlds.
An excerpt from The Science of Interstellar, a new book by Kip Thorne.
More with the Field Museum's Chief Curiosity Correspondent and host of the "The Brain Scoop" on YouTube.
An excerpt from Animal Weapons, a book by Douglas Emlen.
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Science Friday® and SciFri® are registered service marks of Science Friday, Inc. Site design by Pentagram; engineering by Mediapolis.


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Microsoft's Bing 411 offers phone numbers, directions over the phone
Here's how it works. You dial 1-800-Bing 411 (1-800-246-4411) from any phone and tell the friendly computer voice what city and state you're looking for information in. Then give it a name and Bing 411 will attempt to locate an address and phone number. You can have the service connect you, give you the phone number, or give you directions over the phone or via text message.
The service works pretty well. I was able to get driving directions from my home in Philadelphia, Pennsylvania to Microsoft's corporate campus in Redmond, Washington. Surprisingly, it only takes 28 steps, but Bing 411 helpfully told me it would take two days to drive all 2700 miles.
You can also use Bing 411 to get traffic reports, find movie showtimes, or listen to weather forecasts. Weather, traffic, and directions are only available in the US.
I did somehow manage to cause a glitch in the Bing at one point. The digital voice went into a little feedback loop and said the same words three or four times before correcting itself. But for a product that just launched today, I was pretty impressed with Bing 411.
[via TechCrunch]


text:
BBC Wales - North East BBC, North East WalesDenbighshire County Council Archives service, including indexes of places, names, subjects and Local and Family History Resources.GENUKI: Denbighshire Genealogical information pages for Denbighshire
Denbighshire County Council A list of publications, posters, maps and postcards for sale
Denbighshire Library Service Online Library Catalogue. Keyword search for places.
Denbighshire Census Records Census Finder - a directory of free census records.Denbighshire Census Search - FreeCEN FreeCEN volunteer transcription project.Denbighshire Record Office Census returns available at the Denbighshire Record Office.
Denbighshire Churches Survey Survey of churches from 1996/97 by the by the Clwyd-Powys Archaeological TrustEastern Conwy Churches Survey Survey of churches from 1996/97 by the by the Clwyd-Powys Archaeological TrustJewish Communities and Congregations in Wales Jewish Communities and Records - UK.Wrexham Churches Survey Survey of churches from 1996/97/99 by the by the Clwyd-Powys Archaeological Trust
Denbighshire County Council Denbighshire County Council's list of cemeteries.Denbighshire Memorials & Rolls of Honour Roll of Honour website.
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Publishers need to change their thinking from cost per unit produced to cost per unit consumed. Doing so gives them a better perspective on the true costs of book production and shows up the weaknesses in their supply chain.
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Pharmacy Practice Residency
Cape Regional Medical Center: Cape Regional Medical Center is an independent, community hospital located in scenic Cape May County. Services include a 16 bed ICU, inpatient hemodialysis, diagnostic cardiac catheterization lab, an active ED with over 40,000 annual visits, and a comprehensive radiation oncology center. Centers of Excellence include an ADA accredited outpatient diabetes program, a Joint Commission Accredited wound care program, and the only TJC accredited inpatient diabetes program in the state.
Department of Pharmacy: The mission of the Department of Pharmacy is to work collaboratively with other healthcare professionals to optimize evidence based medication regimens to deliver quality patient care, ensure safe medication practices, and advance pharmaceutical knowledge through educational and teaching activities.


text:
White House Budget Director Prefers One Gross-Tasting Soda to Other Gross-Tasting Soda
I find this revelation from Peter Orszag, Director of the Office of Management and Budget — obtained during a session of the Senate Finance Committee yesterday — deeply disturbing…
Sen. TOM CARPER, D-Del.: We do — we need to find out what you're drinking. And…
ORSZAG: I will — I hope this isn't product placement, but this is Diet Coke. Apparently there's a big controversy that has broken out between Diet Pepsi and Diet Coke and what members of the administration drink what, but that's Diet Coke.
CARPER: Do you go back and forth or are you just a straight Diet Coke…
ORSZAG: No, I'm a Diet Coke guy.
CARPER: All right. All right. I'm glad we got that on the record.
Diet Coke tastes like ass. No, I take that back. It tastes like diet ass.
And we're trusting the nation's budget to a guy who vouches for the taste of diet ass while under oath in congressional hearings.
No wonder the economy's going to shit.
Tags: Delaware, Economy, Peter Orszag, Senate, Tom Carper
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Comedy Central's Indecision is the network's digital hub for news, politics and other jokes: we're here, we're everywhere. We're not affiliated with any television show. We're affiliated with ourselves.


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The State of Indiana has issued an Ozone Action Day for LaPorte County.
In lieu of the recent warm weather, the State is asking LaPorte County residents to make intelligent decisions to prevent an ozone increase.
Residents should avoid driving and mowing the lawn during daylight hours and walk, bike, or carpool when possible. Officials also ask that air conditioners be set to 75 degrees or higher.


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Fairfax County News
Woman dies after McLean fire
Marguerite Louise Moran, 90, of McLean, died Jan. 9, 2014, from injuries sustained in the house fire, Fairfax County Fire and Rescue says. She died of smoke inhalation, according to the medical examiner.
Fairfax teacher among 4 finalists for national award
A Fairfax County teacher is one of four finalists for the 2014 National Teacher of the Year.
Va. police under fire for retaining license plate data
Civil liberties groups are criticizing Virginia police for scanning thousands of license plates and holding on to the data even if the information does not lead to an arrest or conviction.
Police investigate death of man in Herndon
A man was found dead in a creek in Herndon, Va., Friday morning.
Va. teacher among 4 finalists for national award
Fairfax County first-grade teacher among 4 finalists for national award
Bulova: Education to be major focus in 2014
In her State of the County address, Fairfax County Board Chair Sharon Bulova says education and funding public schools will be a major focus of the board's time in the coming year.
Fairfax, Va. reporting downed birds off migratory path
Fairfax, Va., officials say web-footed Eared Grebes are being found injured and wobbly throughout the county, most likely because of the recent cold snap.
Va. special election could shift state Senate control
Candidates are battling to the wire and rallying voters in Northern Virginia, but few residents have taken notice.
VRE Manassas trains to be impacted after train hits, kills pedestrian
Virginia Railway Express train struck and killed a person near Burke, Va.
Crash clears on NB Fairfax Co. Parkway
All lanes have reopened on the Fairfax County Parkway after a crash occurred Wednesday morning.
Still no decision on Fairfax start times, budget impact unknown
Fairfax County school officials are still weighing their options as they consider delaying start times for high school students.
Fairfax County teen leads anti-bully crusade
A local teenager is leading a nationwide crusade against bullying with the help of a data scientist and web-based technology.
Va. public school employee charged with embezzlement
A Fairfax County Public Schools employee has been charged with two counts of embezzlement for allegedly stealing laptops, refurbishing them and selling the computers online, officials say.
Sex trafficking awareness campaign launches in Fairfax
Sex trafficking is a problem even in the suburban Washington area, and community members are fighting back.
Van destroyed by Molotov cocktail
A Honda Odyssey went up in flames early Friday in West Annandale.
Keeping animals warm, safe in Fairfax County
With the big chill came an increase in calls to animal control departments around the D.C. area from people worried about animals being left out doors.
Fairfax landowners choose paintball over McMansions
Jeff Waters and his wife could have sold their 200-acre property in Clifton to a developer to carve into McMansion lots. Instead, they're developing it themselves into the Fairfax County's first paintball field.
Mom gives birth in SUV in northern Va.
Deep freeze baby: Mom gives birth before dawn in SUV in northern Va.
School bus comes in contact with low-hanging wire
Children on a Fairfax County Public School bus are safe and at school after their bus came in contact with a low-hanging wire.
Public presents wish list to Fairfax County lawmakers
State legislators from Fairfax County, Va., spent four hours listening to the public's top concerns when it comes to the upcoming General Assembly session.
Hi: 40 °F | Lo: 25 °F


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Home > Student Counseling Center > FAQ Group Counseling > Concurrent Services
If I am currently receiving individual or psychiatric services at SCC, can I also attend group counseling?
If you are currently a Counseling Center client and are interested in joining a group, please discuss this option with your clinician. If your clinician recommends group, you may meet with the group facilitator to see if it is a good fit.


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Old Town Dirigo XT 106
0 reviews
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Manufacturer's Description
Visit Old Town's Dirigo XT 106 page.
Retailers' Descriptions
Here's what other sites are saying:
The smaller size of the Old Town Dirigo XT 106 Kayak is ideal for transporting between bodies of water. If you are an after-work paddler with only a few hours to get after it each day, then the lightweight polyethylene material makes this kayak easy to maneuver to and from the top of your vehicle and provides durability in the water.
- Backcountry.com
With an emphasis on comfort and fun, the Old Town Dirigo XT 106 kayak offers a stable ride and lots of extras. Short hull is great for small paddlers who want a kayak that's easy to transport to the water and easy to control on the water. Featuring an updated stern hatch in 2011, the Old Town Dirigo XT 106 is perfect for casual paddlers looking to explore lakes, bays and gentle rivers. Crafted from super-durable 3-layer polyethylene for affordability and a long life of easy care. Stabil-form(TM) hull design delivers outstanding stability and speed with exceptional tracking for its length. The Active Comfort System (ACS) seat offers a convenient and intuitive adjustment system. Orange pull straps provide 4 adjustments: backrest tilt, backrest height, lumbar support and thigh support. Lateral stabilizers lock the seat into the boat to maximize responsiveness; finger channels on the seating surface enhance airflow and drainage. ACS seat base uses a trilaminate construction that's similar to a running shoe, providing support where you need it and softness where you want it. Thigh pads and adjustable footbraces personalize the boat fit to enhance stability and control while paddling. Glove-box hatch handily stores cell phones, keys and wallet inside a sealed compartment; built-in cup holder also included. New for 2011, the stern hatch seals with an audible "click," and a stern bulkhead helps keep contents dry. Bungee deck rigging at bow and stern secures extra gear on board; toggle carry handles offer convenient transport to and from the water. Safety perimeter line offers a handhold for re-entry in case of a wet exit. Paddle keeper holds paddle secure when taking pictures, birding or fishing.
This feature-packed recreational kayak is designed for the casual paddler out for relaxation, fitness and fun – the compact size is easy to maneuver and car-top. New for 2011 is the addition of the Click Seal stern hatch. One quick click and your gear is stashed and locked in a safe, dry compartment. The roomy cockpit shape allows you to paddle with feet flat on the hull floor and knees up for a more natural and comfortable seated position. Foot braces can be adjusted even as you paddle. The Active Comfort Seat provides cushioning and easy adjustability. Front cockpit area features a dashboard with small waterproof compartment for your keys, wallet, cell phone or GPS. Rear watertight storage compartment opens with just the twist of a latch. Variable Layer Polyethylene construction creates a stiff, lightweight and efficient hull. Paddle park for stowing your paddle when you take a break. USA. Dimensions Overall 10'6" x 27¾"; cockpit 38" x 18½"; deck height 14". Capacity 300 lb. Weight 44 lb.
- L.L.Bean
Upon its introduction the Dirigo revolutionized the recreational kayak market. The Dirigo XT series takes innovation to an all new level. Already known for its creature comforts including unique and comforatble thigh pads, a storage glove box and the easy to access Space Hatch, The Dirigo XT now features the ACS seat. The ACS seat has been ergonomically engineerd to maximize your comfort on the water.
- RockCreek
Old Town Dirigo XT 106
The Old Town Dirigo XT 106 is not available from the stores we monitor. It was last seen April 21, 2013 at Backcountry.com.
If you're looking for a new recreational kayak, check out the best reviewed current models.


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Columbus Circle Salad Plate by Lenox
With its ever-expanding circles of precious platinum against a faint blue background, the Columbus Circle Salad Plate is at once sophisticated, elegant, and opulent. The dinnerware pattern is named for an area in Manhattan adjacent to Broadway and Central Park West known for its monument to explorer Christopher Columbus. Other New York-inspired patterns include Murray Hill and Tribeca.
- Crafted of Lenox white bone china, accented with precious platinum
- Dishwasher safe
- Made in USA
- Diameter: 8"
$27.00 $18.90 $8.95
Other products we think you'll love.
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Small Business marketing Success Blueprint
Newsletters are one of the most powerful tools for generating traffic and sales.
In traditional formats, a newsletter can be hard work, time consuming and incurr expense associated with, design, printing and distribution.
An electronic newsletter, on the other hand, is easy to produce. There are no printing costs. No mailing hassles and no mailing expenses.
A free subscription newsletter can be a highly valuable marketing tool!
Subscribers to your newsletter will become very loyal customers if you show them that you are honest, credible and that you really know what you are talking about. They will not only buy what you are offering now, they will also buy entirely different products that you offer in the future because you will have established your credibility and developed a rapport with them.
A free newsletter subscription gives you the perfect opportunity to…
Offer special promotional pricing to "subscribers only"
Send updates and announce new products / services
Run a survey to learn exactly who your customers and subscribers are and what they are looking for
Offer special "subscriber only" bonuses with a purchase
Your newsletter subscriber base is not just any group of people. It's a targeted list of your best potential customers!
If the information you offer is valuable and cannot be found anywhere else for free, people will pay for it. The Internet is "littered" with e-business owners charging anywhere from Ł3.00 to Ł200.00 or more per year for a subscription to their newsletter.
The reason for people / companies making millions of pounds selling their newsletter is that if you have something of value to offer, people will pay for it.
It's one thing to say you've decided to build a relationship with prospects and customers by creating an email newsletter; it's another to carry it off with the flair and substance that will fulfill your business objectives -- namely, more leads, increased sales, and heightened credibility for your company.
Whether you're doing it to generate leads or make a profit, you must have a formula for turning out compelling content issue after issue.
So how do you create a content formula? You start with a laundry list (see below). Then you select a set of topics that you can use repeatedly -- topics that make sense when packaged together.
Below are some ideas you can use when brainstorming content for your newsletter:
Customer success stories
Case studies
Interviews with industry experts
Contributions from experts inside your company
A "letter" from the Managing Director
Reader feedback
Q&A column
Industry statistics
Industry news or trends
Tech tips column on how to use your product or service
Longer how-to articles about your products
Contributed articles by experts (can be from other publications)
History of your company
Interviews with key staff (e.g., your product development manager)
International (your company's activities overseas)
Community news (e.g., a story about a project or event your company has sponsored)
Quotation (e.g., Ernest Hemingway: "Never mistake motion for action")
Fun facts
Quiz or short survey
Now comes the hard part: deciding how to put a handful of these items together, issue after issue, to create a content formula.
No More Than Five Regular Departments
In the offline magazine world, a department is a repeating topic that readers become familiar with. It's broad enough to encompass different kinds of stories but focused enough that you know what to expect.
No more than five regular departments is a good rule of thumb because it's tedious, as well as daunting, to read a table of contents with more than five items in it.
Stick to a Regular Approximate Word Count
No single article should be longer than about 500 words, and your newsletter itself shouldn't exceed 1,000 words. Why? Five hundred words is quite a bit to read online, whether in HTML or text. (And, of course, it looks longer in text if you adhere to a tidy-looking 65-character wrap for each line.)
One thousand words are about the right length, given the average reader's attention span and the way it lays out on the screen.
Adjust the Formula to Get the Right Mix for Each Issue.
Say you've decided that eight of the items on the laundry list above appeal to you as content ideas for your e-newsletter. But you know you can't fit more than five of them into each issue. Stick to two or three topics that you include each time. Then rotate two or three others from your list.
For example, each issue might include a lead article, a secondary article, and a short letter from the editor or MD. Then, depending on whether you have space, you can add industry news or events, an instant poll, a fun fact, community news, or a snippet of history about your company.
Package Your Topics Creatively
Think broadly when you consider the items in the laundry list. You might combine the tech tips, case studies, and reader feedback in a Q&A format. A client I'm working with to develop a newsletter has come up with precisely this formula.
Each of her issues will include a "question" from a reader outlining a scenario or challenge related to the product her company sells. She will "answer" the question by providing a solution to this type of problem. This allows her to position her company as expert while subtly promoting her product line. The reader whose question is published wins a T-shirt emblazoned with the company's logo.
Apply Editorial Standards
Here's where some journalistic acumen will come in handy. What is the right balance of articles for each issue? Which should be the lead article? You'll develop a feel for this. Or hire a freelance editor or copywriter to help. Apply the got to-read principle when drawing up your table of contents and composing the subject line for each issue. Do not title each issue: Vol. 1, Issue 3, and Newsletter Name.
Finally, remember that less is more with e-newsletters. Better to publish a short, pithy issue and save a few articles for next time.
Attracting thousands of subscribers
It goes without saying that the more subscribers you can attract to your newsletter, the more successful it's going to be. Any promotions you run will be more successful because you will have that many more people with whom you've established a relationship. The next obvious question is how do you convince thousands of people to subscribe to your newsletter?
The following strategies are aimed at actively promoting your newsletter to attract a steady stream of new subscribers:
Strategy No.1: Promote Your Newsletter On Your Web Site
Make sure that everyone who visits your web site is offered the opportunity at least once – if not twice – to subscribe to your newsletter.
Be sure to include a short paragraph that describes exactly what your newsletter is about and how the reader will benefit from their subscription.
Strategy No.2: E-mail Signatures
An electronic signature – also referred to as a "sig file" – is a three to six line footer that you can attach to the bottom of your e-mail messages and public forum postings… and it's a prime spot to advertise your newsletter!
Unlike a lot of other blatant advertisements, a sig file is universally accepted… so take advantage of this perfect opportunity to plug your newsletter.
Strategy No.3: Classified Ad Swapping
This is a great trick for increasing your subscriber base and involves contacting other newsletters that relate to your target market and offering to swap ads with them.
Subscribers will appreciate the recommendation of another source of quality information and as long as the web site is complementary and not competitive, it's not going to hurt your business.
Strategy No.4: Newsgroup Postings
If you know of newsgroups that relate to your newsletter topic this is a great place to start advertising your newsletter. Simply post a brief description of your newsletter and a link to your subscription page.
Strategy No.5: Gift subscriptions
Offer or announce "gift subscriptions" in your newsletters that will allow your current subscribers to go to a web page and send a subscription to a friend.
One web site built most of their mailing list using this strategy alone. They went from 5,000 subscribers to 16,000 in less than one year; that's an increase of 220%.
Strategy No.6: Clubs and Organisations
Offer a free subscription to members of clubs and organisations that are related to your industry. This is a great way to get large numbers of people to join your newsletter with very little work!
Strategy No.7: Discussion Lists and Forums
Discussion lists and forums are great places to easily find extremely targeted potential subscribers. By locating forums or e-mail discussion lists that are related to your industry you can easily promote your newsletter with a few simple postings!
Strategy No.8: Renting Opt-in E-mail Lists
Renting e-mail addresses from third-party providers is a route that some new newsletter owners choose because there is quick access to hundreds, if not thousands of people who have "opted" to receive e-mail on topics that interest them.
If you decide to use a service like this, it's absolutely imperative that you find out how the e-mail addresses were obtained. You want e-mail addresses that have been collected ethically and responsibly from people who have given their permission and opted-in to the list.
Strategy No.9: Surveying for Subscribers
Post a survey in all related newsgroups, forums, discussion lists, related newsletters, etc.
People will come to your web site to fill out the survey and you can get them to sign up for your free newsletter. You could incorporate a survey question such as "would you like to receive a complementary copy of our monthly, avoid being ripped off newsletter – it has lots of hot off the press tips that will stop you being ripped off". They just click "yes" and are subscribed.
To go one step further, when the results are published and e-mailed to the contributors, you can include a plug within that e-mail about your free newsletter and its benefits, again picking up more subscribers.
Mailing Your Newsletter To Thousands At The Click Of A Button
There are a few options open to you on method by which you can mail your newsletter to subscribers:
You could use special software on your server that is designed for newsletters and discussion lists
You can manage the newsletter yourself using software like Mailloop.
With Mailloop, you can run the newsletter yourself…or you can have someone else look after it from a remote location. An employee can manage everything from any computer in the world with a login name and password.
To Learn about Mailoop software that can help you automate your entire online business. Click here
The Last Steps You Should Take Before You Ever Send Out Your Newsletter!
Proofread all of it
Be critical of your content
Eyeball it for consistent formatting
Test, test, test!
Before you send your newsletter out to thousands of subscribers waiting to receive your publication you need to send a test.
Proofread all of it
Be critical of your content
Eyeball it for consistent formatting
Test, test, test!
Before you send your newsletter out to thousands of subscribers waiting to receive your publication you need to send a test.
E-mail your newsletter to a few business contacts / partners who use different e-mail clients and get their feedback. Make sure that the formatting remains consistent, and that such little details as the personalized greeting and subject line are perfect.
You'll save yourself a lot of grief if you take this important step each and every time you do a mailing. Nothing will make you look unprofessional faster than formatting mistakes in a mailing to thousands.
For a free initial consultation on all aspect of you online newsletter campaign contact
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Using classified ads to reach customers
Public relations / press releases
Creating profitable alliances with joint ventures
Affiliate programs
Testing surveying and tracking
Competitive intelligence
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From everything I've read about quantum mechanics and quantum entanglement phenomena it's unobvious for me, why quantum entanglement is considered to be active link. I.e. it's stated every time that measurement of one particle affects another.
While in my head there is less magic explanation: the entangling measurement affect both particles in the way which makes their states identical, though unknown. In this case measuring one particle will reveal information about state of the other, but without magic instant modification of remote entangled particle.
Obviously, I'm not the only one who had this idea. What are the problems associated with this view and why magic view is preferred?


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Asian, Bake, Beef, Bread, Budget, Cake, Candy, Chicken, Chinese, Christmas, Cookies, Crock Pot, Easter, Easy, Egg, 5 or less ingredients, Filipino, Fish, Freezer, French, Fruit, Fry, German, Greek, Grill, Halloween, Hanukkah, Hawaiian, Independence Day, Indian, Irish, Italian, Jewish, Japanese, Lamb, Mediterranean, Mexican, Microwave, Mother's Day, Muffin, Native American, New Years, No Cook, One dish meal, Picnic, Pie, Pork, Potluck, Quick, Refrigerator, Shell fish, Shrimp, Southern, Soup, South American, Stew, St Patrick's Day, Stir-fry, Stove Top, Thanksgiving, Turkey, Valentine's Day, Veal, Vegetarian, Lower Protein
Failing to plan is like planning to fail, as the popular saying goes. You can impulse-proof mealtimes by making sure quick meal choices are at the ready. Make it a practice to never get caught without good food choices on hand, so you always have a sound, healthy alternative to eat. Quick Chili is a great way to start, modified for the dialysis diet by Becky, a dialysis patient, and her renal dietitian Mary from Washington. Mary says, "Becky is an excellent cook and wanted to create a lower-potassium chili. We came up with hominy as a substitute for beans because it has a similar look and 'mouth feel' to beans." Quick Chili yields six portions that can be frozen until that day when you really need it.
Mary's dad was the first to encourage her to become a dietitian. "He died of a heart attack when he was 44 years old," Mary says. "It seemed like a great way to help people improve health and longevity." Originally from Georgia, Mary attended Middle Tennessee State University in Murfreesboro, Tennessee. "Renal nutrition was my favorite, most interesting rotation during internship at the VA hospital in Houston, Texas."
There are challenging aspects to her career in dietetics, and Mary specifies that coordinating care conferences and communicating with 25-plus physicians at the clinic are some of them. The most rewarding aspect of her job is the ongoing relationship with patients. "I know of no other dietitian position where one can be part of patients' lives for years," she comments. "I hope to keep dialysis patients healthier and educated and motivated to keep their labs in range. I want my renal patients to know that I care about them and their well-being. I really enjoy building rapport and knowing that my patients are happy to see me and value the information and counseling that I give them," shares Mary.
When it comes to working with patients, Mary says, "I very much believe that patients don't care how much you know until they know how much you care. When I hand out report cards each month, my goal is to learn something new about each patient."
The key to improving health lies in staying well-dialyzed and as active as possible. An area that can be a challenge for many dialysis patients is phosphorus control. To help her patients, Mary tried a new approach to phosphate-binder modeling (dosing phosphorus binders to absorb phosphorus load). She says, "I believe there is nothing more important to phosphorus control than doing a food recall with patients followed by education on adjusting the number of phosphorus binders needed with frequently eaten foods."
Mary has been at DaVita for more than 1-1/2 years. She says, "It seems that we dietitians at DaVita are more appreciated and respected for our expertise and the contribution that we make to patient care than at other places I've worked. I've been a dialysis renal dietitian for 17 years."
Mary enjoys the diversity of her Washington dialysis center, which has a cross-section of ethnicities including Korean, Russian, Hispanic, Marshall Islanders, Chinese, Filipino, African American, Native American and Caucasian. Mary says, "We have a college professor, MBAs, production line workers, store owners, computer techies, retirees, college students, mothers, dads, grandfathers and grandmothers. Our patients range in age from 27 to 91 years old. We have an active peritoneal dialysis (PD) program and home hemodialysis program, as well as in-center hemodialysis. At any given time 25 or more nephrologists have patients here."
Here's a hearty recipe Mary believes anyone and everyone will enjoy. Quick Chili is a great, lower potassium recipe to make for now and save some for later. Thanks to input from dialysis patient, Becky, and renal dietitian, Mary, this high protein choice is delicious, nutritious and ready for the table in less than an hour.
Get kidney-friendly meal plans with DaVita Diet Helper.
Receive a monthly newsletter with our newest kidney-friendly recipes.
Get a free recipe collection from the DaVita kitchen.
Manage your kidney diet by finding values for 13 nutrients, including potassium and phosphorus.
Use this tool to learn about the important role phosphorus plays in the kidney diet.
Recipes, tips and news for people on a kidney diet.
© 2004-2014 DaVita HealthCare Partners Inc. All rights reserved. Terms of Use | Privacy of medical information | Web Privacy Policy | Safe Harbor Privacy | FAQs | Site map
This site is for informational purposes only and is not intended to be a substitute for medical advice from a physician.
Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific condition. If you are experiencing urgent medical conditions, call 9-1-1


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Saddleback Appliances
Orange County's Premier Kitchen & Appliance Retailer
Welcome to Saddleback Appliances, a family-owned business for 57 years. We offer a broad range of home appliances, plumbing fixtures and decorative hardware at wholesale prices. Everything you need to enhance your kitchen or bath in one place.
- We offer over 30 name brands.
- We also service most major brands.
- We have a complete in-store Parts Department.
- Our sales staff is here to help with the best selections for your home.
- Our prices are always low because we pass on the savings we get from a $12 billion buying group.
We also specialize in Outdoor products, including barbeques, patio heaters and all the accessories you need to complete your outdoor kitchen.
Map & Hours
Our showroom hours are 9 - 6 weekdays,
9 - 5 Saturdays, and closed Sundays.
Call (949) 830-6910 or Contact Us.
We are conveniently located near the intersection of the 5 and 405 freeways in Laguna Hills.
Saddleback Appliances is a full service store with sales, service, and parts. We have every day low prices, a non-commissioned sales staff and offer custom installation and haul away.
From our humble beginnings in 1955, this family business has strived to present you with the best appliances and service in the west. Customers choose us because of our knowledgeable sales staff, superior customer service and competitive prices.Read More


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The vPulse in-ear headphones combine a secure fit with outstanding sound quality, making them the ideal choice for music and mobile calls whenever you want, wherever you go. The vPulse in-ear headphones feature precise, low-distortion audio quality due to its 10 mm driver and aluminum housing. Intuitive in-line controls* provide options for volume, music playback and mobile phone calls. The headphone's combination of advanced design and superior audio quality allow for hours of comfort and an overall incredible listening experience.
*In-Line controls are compatible with iPod 3rd generation and newer, iPhone 3Gs, 4, 4s, 5, and iPads only.
• Precise, low-distortion audio quality
• Massive, tight bass due to 10 mm drivers & quality materials
• Noise reducing in-ear design for a more enjoyable experience
• Intuitive in-line controls (phone, playback, volume)*
• High-quality microphone
• Flat cable minimizes messy, annoying tangles
• Multiple sized ear tips for a perfect fit
• Available in 3 stylish colors: Classic Black, Velodyne Electric Blue & Hot Pink
• Multiple sized ear tips (black & gray sets)
• Cable clip
• Shoestring pouch
Driver size: 10 mm
Frequency response: 20 Hz -20 kHz
Sensitivity: 92 dB/1 kHz/1 mW
Impedance: 16Ω
Datasheet: Download
Manual: Download
Additional Information
|Multiple sized ear tips (black & gray sets), Zip-up protective carrying case, Cable clip
|Auto On/Off
|Cabinet Design
|Dimensions: (H/W/D)
|HiPass Crossover
|LoPass Crossover
|Phase Control
|Removable Grille
|Shipping Weight
|1 lb
|Voice Coil
|Warranty (N. Am.)
|1 year replacement only
Related Products
You might also like...
46 customer reviews
Great quality. would recommend.
Better than Beats
Listened to this headphone my friend had. It is better than my beats. I would be buying one soon.
Amazing Quality
I got my vpulse ear buds today 1/29/2014 & I LOVE them so much , the sound quality is the best I have ever heard out of a set of ear buds. I have already told everyone I know just after getting them today , I am now a customer for life when it comes to getting the best quality of headset, I will only shop Velodyne!
Excellent Pair of Earbuds (for Stationary Users)
Having personally gone through many sets of earbuds, you cannot go wrong with purchasing these. I've had these earbuds for nearly 8 months now and love them. I'll start with the good things about these earbuds.
Good Things
For a set of earbuds, the sound quality is excellent and has deep bass compared to other earbuds. The flat cable is also works great to avoid tangling. The build quality, while not the best, is solid. The included case and small accessories are also a nice addition. However, there are a few issues that you should be aware of.
Bad Things
The biggest con about these earbuds would probably have to be the cable noise. Having the cable hit anything while you are listening with them is kind of loud and takes away from your listening. They are also quite big and heavy compared to other sets of earbuds, which means that they fall out quite easily and need to be readjusted every now and then, but this is only a minor annoyance.
All in all, because of the two cons above, I would not recommend these earbuds for people intending to use them when walking and moving around. On the other hand, this is an excellent set for those people who intend to use them while sitting down at a computer or other inactive activity (such as myself).
Best Dynamic sound and noise cancelling
Velodyne has the highest quality subwofers and headphones all around the world that has incredible clean and powerfull sound without any noise..


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One of the oldest matchmaking services providing Chatfield personals to the area. Matchmaker specializes in helping singles in the Chatfield personals area find that special someone. Whether you are seeking a serious relationship or marriage; matchmaker.com can help you today. Our Chatfield personals service provides the latest in dating services to help you meet Chatfield single men and Chatfield single women. Create a free singles ad and start dating online, its easy!
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condoneLine breaks: con|done
Pronunciation: /kənˈdəʊn /
Definition of condone in English:
verb[with object, often with negative]
1Accept (behaviour that is considered morally wrong or offensive): the college cannot condone any behaviour that involves illicit drugs
More example sentences
- The complainants objected that the advertisements were offensive and condoned violent and anti-social behaviour.
- Quickly becoming public enemy No1 for condoning Roy Keane's behaviour, Dunphy predicted Ireland were not good enough and at half-time warned of more goals against.
- 'Obviously this sort of behaviour should not be condoned,' he said.
deliberately ignore, not take into consideration, disregard, take no notice of, take no account of, accept, allow, make allowances for, let pass, turn a blind eye to, overlook, forget, wink at, blink at, connive at;
informal let something ride
1.1Approve or sanction (something), especially with reluctance: those arrested were released and the exhibition was officially condoned a few weeks later
More example sentences
- If we maintain abortion, then we lose the sanctity of life by condoning the death of an unborn human being as a typical surgical operation.
- A former CIA director has exclusively told ITV News that torture is condoned and even approved by HIS government.
- This was not a school agreed protest and we did not sanction this or condone it in any way.
mid 19th century: from Latin condonare 'refrain from punishing', from con- 'altogether' + donare 'give'.
- 1
- Example sentences
- That sounds like condonation of sloth, indiscipline, unethical behaviour, and disregard of responsibility.
- Victory in any Assembly or Parliamentary election is no endorsement of crime, nor can it be considered as any condonation of conduct.
- Also, our Olympia report (last issue) was hardly a condonation of how the contest officially ended.
- 2
condoner noun
- Example sentences
- Nevertheless, Jarausch's focus on the effects of the post-atrocity court's work on the community from which the perpetrators (and condoners) sprang is helpful.
- Before it tears you up inside though, you get to live a dichotomous life of choosing to be the silent indirect condoner or the nagging battleaxe.
- Heaven does NOT await those who are enablers, promoters and condoners of death.
Pronunciation: /kɒndəˈneɪʃ(ə)n/noun
Definition of condone in:
- US English dictionary
- English synonyms
- US English synonyms
What do you find interesting about this word or phrase?
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Word of the day ingratiate
Pronunciation: ɪnˈɡreɪʃɪeɪt
bring oneself into favour with someone through flattery…


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Giant Sidewalk Camera Captures Moments of Sheer Joy
It's not every day that you're asked to flash your happiest expression for a giant sidewalk camera, but that's what lifestyle website SoulPancake did for its latest YouTube video about sharing joy with others. The video features passerby stopping to pose for the site's enormous sidewalk camera, emblazoned with the words "Snap your joy." The photos of happiness then set off a chain reaction of smiles when they're posted next to the camera for all to stop and admire.