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Previous section: World Rugby Museum
The intensity of preparation by the modern England teams must have some of the old guard of the mid-20th century spinning in their graves. Just read, for example, what happened to Dickie Jeeps when he arranged a brief get-together of the England XV team he was captaining in a match against The Rest in 1962.
"It was a trial match for the team to play Wales at Twickenham the following weekend. I was determined to play. I was captain of England at the time.
"I wrote to all the team and I told them, 'As far as I am concerned, I want to play for England and I hope you are all with me in wanting to do the same. If you want to play for England versus Wales we need to win this trial match. I want you all to meet at Richmond at 2.30pm next Friday.'
"When Col Frank Prentice, the secretary of the Rugby Football Union got to hear about that, I got a bollocking. A terrible bollocking. He told me, 'This is not a professional game.'
"But the get-together worked, because we won the game and I think 14 of the England trial side went on to play in the match against Wales, so you can't say it wasn't a good idea."
Preparation seemed to be a feature of Jeeps' career, sometimes intentional, other times involuntary. For example he credits an invitation match in Cornwall – in which played inside the great Cliff Morgan –for his selection for the British and Irish Lions' tour to South Africa in 1955 – in the summer before he made his England debut (against Wales) at Twickenham in1956.
"I think Cliff got me on to the party because he liked my service. The reason I had been asked to play in this invitation match was because I had recently played for Northampton against Cardiff and we won 22-9.
"And if I tell you that the ball went into touch just four times in that match it is no word of a lie. It was a brilliant game of rugby. I was lucky because I had a good game and Cliff was playing, so he saw me at first hand."
It was his eye for detail and the Boy Scouts' philosophy of Be Prepared that saw Jeeps, before his first match as the England captain (coincidentally against Wales) at Twickenham in 1960, invite the stand-by fly half Richard Sharp to Cambridgeshire.
"I had never thrown a pass at Richard Sharp before," explained Jeeps, "so on the Sunday before he came up to see me and we practised passing in the local recreation ground. And it was just as well we put in that time, because Richard ended up playing in the team the following Saturday after Bev Risman got injured."
Jeeps had made his debut against, yes, Wales at Twickenham in 1956 in front of a crowd of 75,000. He was one of ten new caps on that cold January day. He found himself in opposition to his Lions half back partner Morgan, who was captaining Wales. The visitors won a match that many observers felt should have been won by England.
"I was dropped after that match," said Jeeps, who had to wait until the following January when he returned against, naturally, Wales, in Cardiff. This time England won and Jeeps kept his place.
In all Jeeps played 24 times for his country and captained them on 13 occasions. His leadership record makes for a creditable read: played 13, won five, drawn four, lost four.
When he looks back at his career, he recalls with fondness the old Twickenham and, for him, its special feature. "I used to love the old baths. They were wonderful, and the home dressing room was always nice and warm."
Now he feels the modern stadium has lost something. "With the old ground the stands used to rear up perhaps 10 yards from the touchline and it was intimidating for visiting sides. It was like a fortress to us. Now it does not seem to have those same qualities."But he does feel there is much to commend it, including the Museum's Wall of Fame, an honour of which he says he is very proud, glad that players from other generations can be remembered in such notable way.
Article by Dai Llewellyn


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WebMD Health News
Jennifer Warner
Reviewed by
Laura J. Martin, MD
June 27, 2011 -- A new ointment may buy precious time for snakebite victims by slowing the flow of snake venom through the body.
Researchers found that the ointment increased the survival time of rats injected with snake venom by about 50%.
The ointment contains the drug glyceryl trinitrate, which is used in the treatment of heart failure. It works by delaying the transit of snake venom through the lymphatic system.
When used as part of first aid for snakebites, the ointment could give snakebite victims in remote areas, such as hikers and campers, extra time to get medical care and antivenom treatment.
Researchers say snakebites account for about 100,000 deaths and 400,000 amputations worldwide annually.
"Many snake venoms contain large toxin molecules that cannot enter the bloodstream directly but are absorbed and transported by the lymphatic vessels before entering veins near the heart," researcher Megan E. Saul of John Hunter Hospital in New Lambton, New South Wales, Australia, and colleagues write in Nature Medicine.
First aid for snakebites involves attempting to mechanically block the flow of snake venom with pressure bandages and pads.
But in this study, researchers looked at whether using a drug to slow the flow of snake venom to the heart might have a similar effect.
They treated rats injected with snake venom with the ointment and found it increased their survival time by about 50% by slowing the transport of the snake venom through the lymphatic system.
In a second experiment, the ointment was applied to human volunteers along with a benign substance that allowed researchers to monitor its flow. They found the ointment slowed the flow of the substance through the lymphatic system in the same way.
Researchers say the results suggest that use of glyceryl trinitrate in ointment form could be a new option in first aid for snakebites and increase the time available to obtain an antidote.
SOURCES:Saul, M. Nature Medicine, published online June 26, 2011.News release, Nature and the Nature Research Journals.
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subset: commoncrawl


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Written by Rich Forestano Friday, 17 August 2012 00:00
With the help of 7th Senate District Senator Jack Martins, MHS will offer Portuguese to incoming eighth-grade students starting with the 2012-13 school year. Martins attained a waiver from the state education department (SED) to grant the high school permission to offer the class. The program will grow to ninth-through 12th grades over the next five years.
Prior to getting state approval, Portuguese was not a state-recognized language by the SED. The SED did not return calls for comment.
"Portuguese language learning and teaching has been part of Mineola for 30-plus years," Martins said. "Depending on where you look, Portuguese is either the fifth or sixth most spoken language in the world…It became important that we look for ways of incorporating Portuguese language learning into our public schools as well."
MHS will become the first public school in New York State to offer Portuguese as a class. After conferring with Mineola School District Superintendent Michael Nagler, high school principal Ed Escobar and history teacher and MHS alum Paul Pereira, working to add the language was a no-brainer.
"We discussed the possibility of introducing the language," Martins said. "We took the challenge to get it approved by the state. I had an opportunity to speak to Roger Tilles about getting SED cooperation."
According to Pereira, one in six MHS graduates are of Portuguese decent, while nine countries speak Portuguese as its official language and 34 countries list the language as "significantly spoken." Students will be notified prior to the start of the school year that the language is available, should they want to enroll in the class.
Foreign language teacher Elsa Coelho, a MHS alum, will teach the 25-student class. There are 190 eighth-grade students enrolled at MHS.
Coelho, who teaches Spanish and French, contacted various directors in Massachusetts, Rhode Island and New Jersey over the last few weeks concerning texts that are implemented in those schools to get an idea of where to start with instruction. She has been a teacher for 15 years.
"I'm excited about it," Coelho said. "I remember hearing 'why can't we take Portuguese or why don't' we offer it.' This is wonderful that this is happening. I'm excited to be teaching it."
This is not the first time the Portuguese language was on the table in Mineola Schools. Pereira and Martins were at the forefront of getting the language in the course listings for almost two decades.
The two were part of a mentorship program under then-district superintendent Harry Jaroslaw, to help Portuguese-American students, with the goal of aspiring for higher education. There have been four cultural exchanges between the school district and a secondary school in Ovar, Portugal.
"[Jack] has done most of the heavy lifting over the last year," Pereira stated. "In the mid-1990s we served on the site-based management team to focus on improving the entire school community and at that time I was in charge of the Portuguese club at the high school to foster understanding of the culture. Did we try to get this going 10, 15 years ago? Yes. Perhaps it wasn't the right time or we didn't have the right people in place but today, we do."
Principal Escobar feels that adding the language to the curriculum only benefits the already bustling foreign language program the school offers and the hard work by all involved came to fruition just in time for the school year. "Having worked in other schools, what makes Mineola special is the students," Escobar said. "There's a large population of Portuguese that are here. It adds to the flavor of Mineola High School."


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Retirement: Hybrid Plans
Legislative proposals, bills and analysis from the 112th and 113th Congresses (2011-present)
Regulatory administrative rules and information from U.S. offices and agencies
Judicial current and past court cases and amicus briefs
Archive All materials dated prior to 2011
Press Releases Council statements and advisories to the news media
See Also for related information
September 23, 2014 — Council Releases A 2020 Vision: New Strategic Plan for Achieving Personal Health and Financial Well-Being
September 18, 2014 — Treasury, IRS Release Long-Awaited Rules on Hybrid Retirement Plans
May 29, 2014 — Executive Branch Agencies Release Regulatory Agendas
March 5, 2014 — Council Responds to IRS Proposals for Frozen Defined Benefit Plan Nondiscrimination Issue
January 31, 2014 — Harkin Formally Introduces 'USA Retirement' Legislation Including Hybrid Plan Clarifications
(Items in italic are available only to Council members.)
Official Source Documents
January 30, 2014 USA Retirement Funds Act (S. 1979)
Council Materials
January 31, 2014 BENEFITS BLUEPRINT: Summary of Hybrid Provisions in USA Retirement Funds Act
Official Source Documents
September 19, 2014 Treasury/IRS Final Regulations on Hybrid Retirement PlansSeptember 19, 2014 Treasury/IRS Proposed Regulations Transitional Amendments to Satisfy the Market Rate of Return Rules for Hybrid Retirement Plans
October 28, 2011 PBGC Proposed Regulations on Benefit Determinations and Plan Valuations for Statutory Hybrid Plans under PPA
October 12, 2011 IRS Notice 2011-85: Guidance on Effective Dates for Hybrid Plan Regulations
October 5, 2011 IRS Revenue Procedure 2011-49: Rulings and Determination Letters
Council Materials
December 31, 2012 Council Letter to Treasury Regarding Hybrid Plan Regulatory Issues (with Coalition to Preserve Defined Benefit Plans & ERIC)
December 3, 2012 Council Letter to Treasury Regarding Hybrid Plan Regulatory Issues (with Coalition to Preserve Defined Benefit Plans & ERIC)
December 3, 2012 Council Answers to Treasury Questions Regarding Hybrid Plan Regulatory Issues (with Coalition to Preserve Defined Benefit Plans & ERIC)
August 29, 2012 Benefits Briefing Presentation Slides: Hybrid Plan Issues & Questions
August 22, 2012 Treasury/IRS Meeting Summary: Hybrid Plan Regulations
September 7, 2011 Group Submission to Treasury/IRS Regarding Critical Issues for Hybrid Plan Regulations
January 12, 2011 Council letter regarding IRS Rules on Hybrid Plans
Council testimony: complete, flexible hybrid plan rules essential for sustaining defined benefit pension system
January 26, 2011
Pension Reform · Savings Initiatives · Social Security · Stock Programs · Misc. Retirement
Health Care Reform (PPACA)
- Employer Shared Responsibility (Sec. 4980H)
- Tax, Fee & Revenue Issues
- Informational Reporting/W2
- Health Insurance Exchanges
- Wellness Programs
- State Innovation
- Automatic Enrollment
- Preventive Care & Value-Based Design
- Non-Discrimination
- Other PPACA Provisions
Consumer-Directed Plans (HSAs/FSAs/HRAs)
Miscellaneous/Health Plan Administration
Health Information Technology & HIPAA Privacy
Defined Contribution/ 401(k) Plan Reform
- Automatic Enrollment
- Investments
- Plan fees
- Taxation of Retirement Plans/Limits
- Funding Reform
- PBGC Deficit & Premiums
- Business Conduct Standards
Miscellaneous/Retirement Plan Administration
Other Issues
Tax Reform, Deficit Reduction & Federal Budget
Spousal, Dependent & Beneficiary Issues
- Same-Sex Marriage
- FACTA Issues
- FBAR Issues
- Puerto Rico Plans
- Non-Qualified Deferred Compensation
- Code Section 409(A), 457(A), 162(m) issues
- Say-on-Pay
Flexible Workforce/
Worker Classification


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Fresh off a reported split form his longtime girlfriend, the world's most eligible bachelor, Prince Harry, is reportedly in South Beach celebrating a friend's bachelor party. Do you hear that? It's the sound of thousands of Miami girls desperately rummaging through their closets trying to find the ... More >>
Yesterday the world celebrated when Prince William and Duchess Kate welcomed the arrival of their baby boy. The infant, who doesn't have a name yet, is already receiving congratulations from world leaders, multigun salutes near Buckingham Palace, blue water running in the fountains of London, and ... More >>
Britain's sweetheart, Kate Middleton, has developed an acute aversion to food and is doing something to stop it.The duchess, who is expecting her first child this summer, is undergoing hypnosis to manage her hyperemesis gravidarum (HG), or acute morning sickness.She has been suffering ... More >>
See also "Justin Bieber Disses Reading, Writing, Education: 'I'm Really Not Into That Stuff.'" In the mid-'90s, Prince William's adorable face was plastered on posters worldwide and then hung above millions of innocent young girls' beds where they were kissed and admired by tweens who dreamt of one ... More >>
See also "Rick Ross, Big-Booty Strippers, and 3,000 Ballers at King of Diamonds in Miami (NSFW)." Rick Ross is a fucking boss. But y'all already knew. What you may not know, however, is that the Maybach Music MC outsold some of the music industry's biggest names to claim the top spot on the Billb ... More >>
It takes quite an ass to steal the show at a royal wedding, but the world's eyes couldn't help but steal a few glimpses at Pippa Middleton's rear during her sister's wedding to Prince William. So of course a Miami plastic surgeon is claiming her assets have created a collective craze for butt enh ... More >>
Could be a steep climb.At one point during his career, Tim Powers simultaneously controlled six restaurants rated in the Top 10 for both Zagat and Harden's London Restaurant Guide. Two of these, The Ivy and Le Caprice, held either the number one or number two spot for more than 12 years. Po ... More >>
Ivy at the Grove, which has taken over the 535 seats of the three-story former Christabelle's Quarter, is being billed as "British-style" -- not a very nice thing to say about a restaurant! (More specifically, it will feature "modern American and British comfort food.") The ground floor will f ... More >>
Locally produced TV shows deserve to be honored for their intelligence, their wit, their impeccably bad taste. Don't touch that remote control!


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New businesses boom in post-Waldo Canyon Fire reality
Updated On: Feb 07 2013 06:23:48 PM CST
The Delesdenier family said during the Springer and Waldo Canyon Fires they began helping people clean up their property in an attempt to mitigate the threat of wild fires spreading to their home.
As more people requested their services, Trusted Mitigation was born.
"It's very quickly starting to boom. We've been getting phone calls left and right from different people," said Matthew Delesdenier, who owns the company with his wife, Cindy.
The family said this is the first licensed and bonded business to specialize in mitigation in Colorado.
"There are tree-cutting businesses out there, but they don't do what we do. We clear brush away from the home, we rake, de-limb trees and stuff like that," said Cindy.
Trusted Mitigation works closely with home insurance companies, local Fire Departments and the U.S. Forest Service to ensure the work they are doing will effectively mitigate the threat of fire as much as possible.
The company said it is trying to reach out to the community in an effort to prepare families for the wildfire season that is already underway in Teller County.
It said it is willing to travel as needed, and the first estimate is free. For more information, check out the company's website by clicking here.
Copyright 2013 KRDO. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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November 27, 2014
July 24, 2012
An internal investigation is under way at a Roanoke Valley animal shelter following complaints of neglect and financial improprieties.
Officials with the Regional Center for Animal Control and Protection and the Roanoke Valley SPCA announced the investigation on Monday. Media outlets report that the Roanoke municipal auditor's office and law enforcement officials also are investigating the shelter.
Earlier this month, Botetourt County officials removed the county's stray cats from the shelter. The move was in response to claims on social networking websites that cats were being euthanized despite cages being available to hold them.
The shelter is operated by a subsidiary of the Roanoke Valley SPCA. SPCA board president Barbara Dalhouse says the allegations are troubling.
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A 200mph TGV-Lyria train about to leave Paris for Switzerland.
www.loco2.com (anyone).
uk.voyages-sncf.com (UK residents)
www.raileurope.com (US residents)
www.raileurope-world.com (residents of Canada, Australia, NZ, Asia, Africa, South America)
www.capitainetrain.com (anyone)
www.sbb.ch (anyone)
What is TGV-Lyria?
TGV-Lyria is a consortium of French & Swiss national railways formed to run the high-speed trains between Paris & Switzerland. Paris-Geneva in 3 hours 05 min, Paris-Basel in 3 hours 30 min, Paris-Zurich in 4 hours 03 min, faster than flying! TGV stands for Train à Grande Vitesse or High Speed Train. TGV-Lyrias run on these routes:
Paris Gare de Lyon - Basel - Zurich
Paris Gare de Lyon - Geneva
Paris Gare de Lyon - Lausanne
Paris Gare de Lyon - Bern & Interlaken (1 daily)
Tips for travelling by TGV-Lyria...
All TGV-Lyria trains have 1st & 2nd class seats and a cafe-bar serving drinks, snacks & microwaved hot dishes.
Like Eurostar, reservation is compulsory for TGV-Lyria so all tickets automatically include a reservation on a specific train. Lyria fares work like air fares, cheaper in advance, more expensive as departure date approaches. Railpass holders must pay a special fare of around €10 if your pass covers all the countries you will pass through.
As with most European trains, there's no check-in, you just walk into the station, find your train and get on, any time before it leaves. You take your bags with you and put them on any suitable luggage rack near your seat. If you can carry it you can take it, as within reason there are no baggage limits.
1st class fares on all Lyria routes include complimentary food & drink. Allegedly, a cold tray meal is served at your seat with wine on designated lunch and dinner trains, but unfortunately in my experience most trains are designated as 'too early for lunch' or 'too late for lunch' or 'too early for dinner', and if they don't serve lunch or dinner they won't serve wine either, so in practice expect only a sandwich or other snack and a coffee or soft drink.
1st class lounges: If you have a first class international ticket of any type you can use the SBB first class lounge in Zurich. There are no lounges at other Swiss cities, but one may open in Geneva in 2014 and one in Basel in 2015. In Paris, first class passengers with Flex tickets (meaning full-price, but not cheaper advance-purchase tickets) may use a part of the Montreux Jazz Café, set aside for the purpose and branded LyriaCorner. It is only available on Mondays-Fridays 08:30-12:30 and 14:30-18:30.
There are power sockets for laptops & mobiles (2-pin, 220v) at all seats in both classes.
Baby changing facilities are available, as are wheelchair spaces & wheelchair-accessible toilets. More information at www.tgv-lyria.com.
Luggage must be labelled with your name. Folding bicycles and bikes in zip-up bike bags no bigger than 120cm x 90cm are carried free of charge, undismantled bikes are also carried on most Lyria services for a small fee. There's more detailed information at www.tgv-lyria.com. For information on taking bikes by train in Europe, see the bike by train page.
Small dogs & pets in carriers no bigger than 55 x 30 x 30cm travel free, but larger dogs require a special ticket (not bookable online), see www.tgv-lyria.com for more details. UK travellers should remember that Eurostar doesn't take dogs, see the Taking your dog by train page for alternatives. Guide dogs go free on both Eurostar & TGV-Lyria.
Seat numbering plan for TGV-Lyria: Click here.
Double-deck or single-deck TGV? Upper deck? Forward-facing seat?
Most Paris-Geneva & a couple of Paris-Basel-Zurich TGV-Lyria departures are operated by impressive 320 km/h (200 mph) double-deck TGV Duplex of the latest Euroduplex type. A few Paris-Geneva, most Paris-Basel-Zurich and all Paris-Lausanne, Bern & Interlaken TGV-Lyrias are operated by single-deck TGVs, technically type TGV-POS, with a funky interior by designer Christian Lacroix and a special dual seat numbering system that allows passengers to specify a forward-facing seat. You can check which type you TGV will be by running an enquiry on www.capitainetrain.com - sign up for an account, find your train, select a price, click 'Seating' and if you get a choice of decks, it's a Duplex. If you get a chance to select a box marked 'forward facing seat' it's a single-deck TGV-POS (you cannot specify a forward-facing seat on a TGV Duplex). I strongly recommend an upper deck seat on a Duplex for the best views of the scenery, although you can only choose decks if you buy tickets at www.loco2.com or www.capitainetrain.com, not at most other sites.
Double-deck TGV Duplex...
The stairs to the top deck are short, wide and easy, and there are luggage racks and toilets both upstairs and downstairs. You walk through the train to the cafe-bar at the upper deck level. TGV-Lyria trains leave from Paris Gare de Lyon. Why not dine at the amazing Train Bleu Restaurant inside the Gare de Lyon itself, before or after your journey?
TGV Duplex at Paris Gare de Lyon. These 200 mph double-deck trains operate most Paris-Geneva & some Paris Basel-Zurich trains.
2nd class table for 4 on TGV Duplex upper deck...
The cafe-bar on the upper deck in car 4, serving tea, coffee, soft drinks, wine, beer, snacks & microwave-style hot dishes....
2nd class seats, this is upper deck seating. There's a mix or tables for 4 and unidirectional seating.
1st class seats on the upper deck, with a club duo on the left, a club quatre on the right.
A TGV Duplex. The red near the door indicates 1st class, pale green indicates 2nd class.
Watch the video:
Inside a TGV Duplex
Single-deck TGV-Lyria...
TGV-Lyria's single-deck trains feature interiors styled by designer Christian Lacroix, with 1st & 2nd class seats plus a cafe-bar car selling drinks, snacks & microwaved hot dishes. First class fares include a complimentary cold breakfast, lunch, dinner or snack according to time of day, served at your seat. There are power points for mobiles & laptops at all seats. Incidentally, SNCF's in-house designer has never forgiven Christian Lacroix for breaking the unwritten 'rule' and using warm funky oranges and purples in 2nd class, cooler greys and lime green in 1st class, but see what you think...
TGV-Lyria trains leave from Paris Gare de Lyon. Why not dine at the amazing Train Bleu Restaurant, inside the Gare de Lyon itself, before or after your journey?
Food included in 1st class fare...
A TGV-Lyria at Paris Gare de Lyon.
2nd class with a mix or unidirectional seats & tables for 4. Seats are 2+2 across car width. Panorama photo.
1st class with a mix of unidirectional seats, solo seats, tables for 2 & tables for 4. Seats 2+1 across car width. Panorama photo.
Boarding a TGV-Lyria at Paris Gare de Lyon...
Watch the video: Inside a TGV-Lyria with Christian Lacroix interior
Lyria timetables, fares & how to buy tickets...
You can check Lyria train times & fares and buy online at the official Lyria website, www.tgv-lyria.com.
Booking for TGV-Lyria trains should open 92 days ahead, although for one reason or another the booking horizon is often shorter than this, especially for dates after the Europe-wide timetable changes on the 2nd Sunday in June and the 2nd Sunday in December, or where engineering work delays opening for booking.
Anyone from any country can book TGV-Lyria tickets www.capitainetrain.com if their journey starts in Paris, or www.sbb.ch if it starts in Switzerland. You'll usually get a self-print ticket, or tickets collected at the station.
UK travellers can book Lyria as part of a through journey from London to Switzerland at either www.eurostar.com or www.raileurope.co.uk. You can book any Lyria train at www.raileurope.co.uk.
Travellers from overseas can book Lyria at www.raileurope.com (US residents) or www.raileurope-world.com (residents of Canada, Australia, NZ, Asia, Africa, South America).
Sponsored links...
Back to 'Rail travel to Europe' general page


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View Map
Hotels nearby
Hotel Details
Hotel Category: Superior First
Stars: 4
The hotel has 312 spacious rooms, which offer many services. These ones include tea and coffee making facilities, ironing set, private bathroom with shower or bath, direct dial telephone, internet access, hairdryer, 24-hour room service.
The hotel's restaurant serves French dishes with a touch of Anglo-Saxon flavour. The Wyvern restaurant and bar is ideal for eating and enjoying cocktails.
Services and information about the hotel
The Hotel The Midland offers conference facilities. Hotel is an on-site bar to relax in. The hotel is suitable for wellness lovers. The accommodation is suitable for sportsmen. Hotel has temperature controlled rooms with air conditioning. The hotel offers a laundry service for its clients. On-site there is a solarium that can be used by guests. The hotel offers disabled access. Clients can take advantage of the hotel's restaurant. The hotel is perfect for swimmers.
The hotel offers the use of a radio service for its guests. The accomodation offers the use of a iron in the rooms. The hotel offers its guests the use of a hairdryer. The hotel offers its guests the use of an iron for ironing pants (trousers). Available to all customers is a fast WI-FI wireless internet connection in the hotel rooms. The hotel offers a direct dial telephone for use by the guests. Available to all customers is a fast internet connection in the hotel rooms. The hotel offers TV for use by the guests.
Time to the Airport: 21 MIN
Railway Station: OXFORD ROAD
Time to the Railway Station: 8 MIN
Underground: ST. PETER SQUARE
Distance from the city center: 1 KM
Distance from the airport: 15 KM
Fair site: G-MEX
Distance from Railway Station: 0.5 KM
Customer Reviews
Midland Hotel in Manchester
Excellent hotel steeped in history but modernised with great effect.
A very good place to stay
This is the second time we've stayed at the Midland and again the stay was very good. Very convenient location, clean, nicely furnished and comfortable rooms. Pleasant staff too. This time we had the continental breakfast included with our room and the choice was good - included lots of fresh fruit salad, plain yoghurt (and fruit ones), nuts, cereals as well as smoked salmon and cheese. Personally I like wholegrain and seeded rolls and bread which they didn't have. We could hear the rumble of the trams which we mostly drowned out with the air con, but the 1st time we stayed we had a room looking onto the interior courtyard which was beautifully quiet.
Theatre trip
We have stayed before and this time we were off to the Opera House to see a play so we find the Midland to be in a great location for this and to access the city centre shopping and other sights of the city.
The midland
Excellent room very good service all the staff very efficient and helpful
Grandeur without pretension
We stayed in The Midland in a standard double room on a Saturday evening In February. The room was compact but not pokey due to its high ceilings and enormous window. The decor in the room was stylish and new and did not have a corporate feel. The bed was very comfortable. The room was however, ridiculously hot as indeed was the breakfast dining room.The staff throughout were very friendly and obliging.They only offer a continental breakfast which was adequate.
I expected more from this hotel
This weekend my husband and I had a very rare weekend. For the first time since having our children we had a night away without them! Because we haven't had a night away sans children since our honeymoon over 5 years ago we really wanted to make the most of it and do something really special. It also marked our 10th anniversary of having met so it was a really special weekend. We toyed with lots of ideas before deciding to have a night at The Midland Hotel. Choice choice choice!We live 20 minutes away from Manchester and thought having an overnight stay in a city we knew would be a great idea so we didn't waste our precious time travelling anywhere and we would get to see it from a different prospective not having to worry about getting the last train home and so forth. Once we had decided that we would stay in Manchester the next choice was which hotel and as you can imagine there is ample choice of hotels in Manchester. We were literally overwhelmed with choice and spent about a week reading reviews and looking at websites and photographs trying to establish what it was we wanted and which hotel seemed to have it. We eventually chose The Midland as we know it has a very grand reputation with it being on a pedestal somewhat and so we would expect a really grand time with being waited on and in luxurious surroundings. We liked the idea of the fact royalty stay here, that it has such a history to it, that the majority of reviews on this place are extremely favourable and the formality of having doormen that carry your bags and so forth. We then searched around for the best deal and managed to find it through a price comparison website which showed if we bought it through Hotelsclick.com it would be £89 for a room which was a huge saving as if you booked through Midland direct it was £149! This is just for the room, if you want breakfast you pay another £30 on top (£15 each) and if you wanted dinner it was £225 so we just opted for the room only option. We were really excited about our stay and couldn't wait to have some time just the two of us and in a really wonderful hotel. Our arrivalThe Midland Hotel is situated in the city centre but not on the main shopping strip or right against the stations. It is probably nearest to Deansgate station but it's really only a 10-15 minute average-paced walk to Piccadilly and it's right next to the metrolink station. There are lots of ways to get here and we found it no problem whatsoever. When we arrived we were really excited. We were told check in was at 3 but we arrived at 2:30. When we got there the red carpet was out with little ballards on so we couldn't walk up it so someone must have been expected to arrive soon, this was quite exciting! There were about 5 men on the door wearing their smart gear but not one of them offered to take our suitcase we were carrying. One did open the door for us though and wished us a good stay which was nice.First impressions were that it was a grand hotel! There was marble flooring and a very spacious reception area with concierge staff standing by ready to help. To the left was what looked like a bar area and there was seating around in the reception area but it wasn't all that ample really. There were three reception desks and we checked in at the middle one. The lady on the desk was quite young and had a less formal manner than the other staff members. She said she would upgrade our room seeing as it was for our anniversary and that was lovely of her. She then advised us on places we could go in the evening. What surprised me in hindsight is that she didn't explain the hotel to us. She didn't tell us where the evening meals could be served or where the breakfast would be or the pool or spa... it was a mystery! Our roomOur room was on the 6th floor which was good, this meant the noise from traffic couldn't reach us... it couldn't anyway as we were at the back of the hotel so the view from our window was of the rest of the hotel! Our room had a little hallway area with ample wardrobe space and a trouser press. Opposite this was the ensuite and then through the hallway and to the right was our room. We were really impressed by the size! It had a huge double bed- which was actually two twin beds pushed together but with a mattress on top so that it wasn't like you had a big gap to fall down! The bed had lots of cushions on it. There was a seating area to the left which had a sofa and an arm chair, by this was a large coffee table and a smart TV. We also had a dressing table which doubled up as a desk, two bedside tables and a mini bar with tea making facilities on top.Now we were impressed with the amount of space we had and it was very clean with quite retro-style furniture which certainly gave it character but there were several disappointments where you would expect better from this hotel. The bathroom was only just slightly bigger than a Premier Inn and the bath was just normal, nothing fancy. You did get some nice toiletries but there was nothing extra like cotton wool or things like that which would be useful. I had been hoping to treat myself to a relaxing bath in luxurious surroundings but this bathroom was certainly nothing special at all. The tea-making facilities were also somewhat lacking. When we have stayed in much, much less expensive hotels we have had a variety of tea and coffee and hot chocolate but on offer here was just tea, coffee and decaf coffee. I was really expecting to see hot chocolate and de-caf tea. I only drink decaf so we had to go to the shop and buy our own teabags. The mini bar buzzed away but we couldn't even open it to see what was inside! I have no idea how it was supposed to open, we kept trying it but it just would not open whatsoever no matter what we did! There was a note on the bar saying that if we removed anything from it it would automatically be added to our account. I'm not sure if that meant if we just lifted it out of the fridge to read the ingredients and then put it back it would be charged but it was worded in that manner... like I say we couldn't open it anyway so have no idea what would happen or what was in there!When it came to working the television it was a bit complicated because it was a smart TV so was really fancy but when you haven't used one before it takes some getting used to and when you're in a rush as you just have the one night together you don't want to spend 30 minutes getting acquainted with the workings of your television!FacilitiesI wish I could tell you about the facilities this hotel offers but I'm afraid to say my knowledge of them is extremely lacking thanks to... well simply not being aware of them! We knew there was a bar-type area so we went to sit there. This was up some nice steps and seemed to be broken into sections which I assume were all the same bar. We were expecting a waiter to come and seat us but all the staff just seemed to walk past us. Having not been here before we weren't sure what the etiquette was. In the end we just sat down on a sofa and I had to send my husband over to ask a member of staff for a menu. It is all very secretive and mysterious as the menus are very mysterious- the staff seem to want them back right away and only give you the first basic menu. The menu was rather sparse with a few selections of sandwiches which were quite nice sounding and some soup. There were some meals on it too which didn't include much to choose from but that is what you expect. There were a few desserts which sounded nice and then a choice of drinks some alcoholic-some not.Nobody came back to take our order so again I had to send my husband up to get a waiter's attention. We ordered a de-caf tea and a cappuccino. This was served after about 10 minutes along with some nice biscuits, however, the waiter forgot the milk with my tea so went off to get it and it took another 5 minutes to bring it back. One thing I realised is that on the menu it said 'leaf tea' but the tea I got was just a tea bag of a brand you can get anywhere. This was disappointing again. We asked the waiter for the wine menu as when we looked at the menu we had been given we realised it only listed various alcoholic drinks but there was no sign of wine or cocktails. When he brought the wine menu over he apologised that it was a sticky menu- yuck! There were lots of cocktails and wines to choose from, you could get a cocktail for around £8 which we thought was actually quite reasonable.When it came to paying the bill again we had to wait for a long time for a member of staff. This was so frustrating. They seemed to be busy talking to other guests whilst we lingered around the till area. I really was disappointed by this service but whilst we were waiting to pay we could see other diners having what looked like a platter of little cakes and other things that we hadn't seen on the menu. I have no idea if they had a different menu to us or what but it looked lovely and it was such a shame that we didn't know about it. Again another mystery of The Midland!We opted to eat out in the evening but I'm not sure if we would have done or not if we had known anything about the restaurant for the evening meal. I still don't have a clue where it was or what was on the menu as nothing was advertised anywhere in the foyer. It may have been in the instruction book in our room but we didn't do much more than a quick flick through it. I do feel like the receptionist upon check in should have said something about it and you would expect there to at least be a menu on display in the foyer or something but we don't even know where the restaurant was situated let alone what it served!There was a sign on the lift to the spa/swimming pool but we didn't go there as we wanted to go to the shops and things but we don't know if any of it was included in the price we paid or what was offered there. I don't know if there are any other facilities as that all seems to be a mystery too! The AreaThere is plenty to do around Manchester so you won't be bored! The hotel is well situated for going to the shops and looking at tourist attractions and because of the metro link it's easy to get around to places which are a bit further afield. We just visited the shops and restaurants of which there are plenty! The staff in the hotel were very helpful with suggestions of where to go so if you don't know the area then there will be plenty of advice given. There were leaflets available too in the foyer but to be honest some of them were a bit far out like the Yorkshire Sculpture Park which is a good 50 minute drive away. There are theatres, comedy clubs, cathedrals, museums and lots of other places all within walking distance for you to acquaint yourself with so you won't be bored here! StaffThe staff here seem to vary enormously. When we arrived we had expected a bit more of a welcome with bags being taken and so forth but I think the staff were too preoccupied waiting for the red carpet guest. The staff in the bar area were really lacking and this let us down hugely. The concierge staff, however, were really on the ball in a way which was a little bit too much if I'm honest! When my husband and I had checked in we stepped aside and discussed whether or not we were going to go to our room first or go straight to the bar area and a concierge member of staff interrupted our conversation to ask what we were planning on doing. I'm not sure if he thought we were making the foyer look untidy or if he was just trying to be helpful but it was a bit much really and the next morning he was the same when we had checked out he tried to get us to check out again when we said we were leaving. So in our experience it seems like we only got one extreme or the other. SleepWe slept really well in this hotel. The bed was extremely comfortable. I have no idea what they put in their pillows but they are a perfect density and so, so comfortable. The curtains are really thick too so no light came through which meant for the first time in years we slept in until gone 8am which was amazing! We really enjoyed our sleep and were surprised by how quiet the hotel was, we didn't hear a noise from any other rooms and I guess being on the top floor had that going for it as it meant nobody was above us. BreakfastWhat a big disappointment breakfast was! I can honestly say that a Premier Inn breakfast is way better than this. When we went downstairs in the morning we were escorted into the breakfast suite which was downstairs and again it was rather mysterious- you weren't told how much it was or what options you have we were just taken to a table. We then realised it was buffet-style and that we automatically had to pay £15 a head even though I don't eat hot breakfast. I felt like this was rather unfair and it was disappointing to have to serve ourselves especially when paying such a lot of money per head. Cereals were terrible! You had a choice of several but they had 'watered them down' - The Frosties were mixed with cornflakes! I mean that is just really poor when you're paying so much money! There were various kinds of bread and croissants and there were little pots of dried fruit you could sprinkle on your cereal but these pots were tiny so you kind of felt like you could only have a tiny bit. Hot breakfast wise it was all kept in big metal containers so the hashbrowns were soggy and the eggs had gone a bit congealed. My husband said the sausages tasted really cheap and that he much preferred the Premier Inn. I tried to enjoy my bowl of cereal which was absolutely nothing special so looked around the room to try to appreciate the atmosphere but it was rather lacking. We could have been in any large room having breakfast. I can imagine if the room was done up for an event it could look quite good but there was nothing special about it bar some carvings on the wall- the lights were really standard ones and the tables nothing special at all. I was so let down by this. We would have given it 4 stars if it hadn't been for this poor breakfast experience. ConclusionI had high expectations about this place and sometimes that's the problem- that you think of something to be amazing and then you're let down but I had hoped that this wouldn't be the case for a hotel which has such good reports. Perhaps if we had celebrity status we would have been told about the restaurant in the hotel and we wouldn't have had to stand around for ages wondering if we seated ourselves or if someone would show us to a table in the bar, maybe that's the problem here we're just 'ordinary'. I really was let down i was hoping for much better. There is no denying the room was a lovely size and was furnished and the bed extremely comfortable but the really standard bathroom and the lack of special touches- fresh flowers, a welcome note, de-caf tea... did let it down.If we ever get the chance to have a night away child-free again I don't think we would stay here again. Part of me wants to to see if we just had a bad weekend of poor staff who liked to keep menus and facilities secret but I wouldn't risk paying another £90-£150 to do so and we certainly wouldn't have breakfast again that's for sure! We paid £120 in total when you include breakfast and I don't think it was worth that and I certainly would not have been happy if we had paid full price. If the service had been better and we were really welcomed like you would expect with a breakfast that wasn't so poor then we would have been happy but there were just so many little faults that really let this down. I really do feel disappointed as we had saved up and spent a long time looking forward to this.
Grand Old Dame
Having stayed in this hotel for nearly 25 years it was great to see her in such good shape on my return. despite ownership changes through those years it still retains that feeling of grandeur.
back at our manchester home
We have stayed at The Midland many times over the years and dearly love this hotel. Most of the staff have become "friends" over the years and a warm welcome is always there. Rooms are comfortable and roomy and the housekeeping in very good order.We would not hesitate in our recommending this hotel to anyone and look forward to out next stay very soon.
stone roses weekend
i stayed with my husband and had a great time, what made our trip even better was the hotel. All the staff were always happy to help and the cleaner was lovely and hard working. The beds were so comfy, had a really relaxing break as well as an exciting time.
Booking cancelled
When we arrived we were told our booking had been cancelled and the hotel was fully booked. After realising that we had per paid through click hotels, and that they had to accommodate us, the rooms miraculously reappeared. Hotel was fine, but this struck me as sharp practice, because there was a big conference in town and the hotel thought they would get more for the room than the rate we paid. No notification of this cancellation was sent to us so the whole process was pretty poor and I would be in likely to book through click hotels again


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Savory Steak Rub
Marjoram stars in this recipe. I use the rub on a variety of beef cuts...it locks in the natural juices of the meat for mouthwatering results.—Donna Brockett, Kingfisher, Oklahoma
4 Servings
Prep/Total Time: 5 min.
1 tablespoon dried majoram
1 tablespoon dried basil
2 teaspoons garlic powder
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
3/4 teaspoon dried oregano
Combine all ingredients; store in a covered container. Rub over
steaks before grilling or broiling. Will season four to five steaks
Yield: 1/4 cup.
Nutritional Facts:
1 serving (1 tablespoon) equals 12 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.
© Taste of Home 2014


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Sophomore forward Arin Gilliland has been named in the 2012 National Soccer Coaches Association of America All-South Region Team.
The Lexington native led UK (14-7-1, 8-5-1 SEC) to its first NCAA Tournament win in program history in 2012.
"It is such an honor to receive an award like this," Gilliland said. "It is great to be able to represent my family, coaches, teammates and the University of Kentucky as a whole. I am only a sophomore, so I hope to continue to bring pride to this program along with my team and leave a legacy that is never forgotten."
Being named in the All-South Region Team is the third accolade for Gilliland this close season.


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2011 comes to a close. If you're a wine consumer, and one that likes to read about wine, you've been bombarded for the last three weeks with recommendations for sparkling wine. I promise not to subject you to more of the same. In fact, I'm here to object to the fact that 98% of the writing about sparkling wine takes place in the few weeks that run up to New Year's Eve. OK, I'll admit that I haven't done a scientific study, but really, as someone who reads pretty much everything published on the internet with the word "wine" in it, I've seen more stories about sparkling wine in the last three days than I have the rest of the 362.
Sparkling wine coverage in December seems to me to be the product of the same unimaginative North American editorial calendar that suggests Thanksgiving Wine Pairing recommendations, Hearty Winter Reds, Rosé in Spring, and Crisp Summer Sippers in August. Yawn. Who came up with this crap, and why does it continue to be perpetuated?
In part, such calendars are probably driven by consumer demand. Regardless of how much a crying shame it is that people don't drink sparkling wine every week (they should), the fact remains that more sparkling wine is sold and consumed between Christmas and New Years Day than at any other time of the year. So if people are going to buy it, presumably they should have some recommendations for what to buy.
I understand. I truly do. But I don't agree with it. Of course, I have the luxury of not having to answer to an editor (or get paid for what I'm doing), so I'm free to criticize. I find such regular, repetitive wine writing boring and of little service to the consumer. Sure, if you're a wine writer and you've discovered the world's greatest new sparkling wine, sing its praises to the heavens. But I'll bet you big money you didn't discover it last week, did you?
What wine writers scribble down shouldn't be dictated by the weeks when most consumers go and buy a particular kind of wine. Those who recommend wines should spend their time trying to change the drinking habits of the average wine drinker, not reinforce them.
By the "average wine drinker" I mean those who are hesitant to experiment with their wine choices. People who stick to one or two domestically produced wines that they buy every week at the grocery store, and have their requisite bottle of sparkling wine over the holidays. There's nothing wrong with such behavior, of course, and one might argue it's just this sort of customer that keeps the American wine industry humming. But there's so much more to the world of wine, and those who write about wine should expend their efforts encouraging their readers to explore deeper, wider, and more adventurously, all the time.
And you don't do that by writing yet another predictable sparkling wine column the third week of December.
So what should you be drinking tonight? Simply put: good wine that you and the people you are drinking with will enjoy. It doesn't matter whether it's a $10 Chilean Sauvignon Blanc, or a $150 Chave Hermitage. If you want to drink sparkling wine, go right ahead. But make sure to drink more next week, and the week after that.
For my part, I'm holed up in the woods with a bunch of my closest friends. Right now I've got many of them doing a Cahors vs. Argentinean Malbec taste test (Argentina is winning, but Cahors has some loyalists). We've also got an Alto Adige Lagrein, an Austrian Gemischter Satz, an Anderson Valley Pinot, a Santa Maria Valley Pinot, a Napa Cabernet, and a bottle of Argentinian Bonarda open, with eight more bottles waiting in the wings. Later on this evening we'll be ringing in the new year with Yarra Valley sparkling wine and Canadian icewine.
I hope wherever you are, that you find yourself surrounded by good friends, good food, and drinking wine that makes you happy. Happy New Year.
Image of sparkling wine courtesy of Bigstock.Com.
It's not just wine journalism, any subject with potential mass appeal is subject to that sort of facile seasonal journalism - cooking, gardening, home improvement etc. The opportunity to appeal to the broadest, shallowest audience available just can't be missed. Its definitely easier than the sort of thoughtful, considered writing that bloggers such as yourself provide. You could make more money if you would lower your standards.
Agreed, but not being a tremendous fan of sparkling in general, I do wholeheartedly agree that you need to drink something for New Year's ;)
what perplexes me is that we drink white wine and red wine all year 'round, but rose is suitable for only a few months a year? Who decided that?
Alder: It'd be nice to "change the drinking habits of the average wine drinker [rather than] reinforce them," but that's just wishful thinking -- Greg is right.
When my syndicated wine column launched in October, I heard from dozens and dozens of editors asking if I'd be able to provide the requisite "what to drink on Thanksgiving"; "what to buy for Christmas"; etc.
By responding to market demand, my column gets published in dozens of newspapers. If I had chosen to skip all these pieces and instead write about the charm of the Jura, well, my pieces wouldn't get published.
I agree, sparkling wine should be for all year long, not just those heavy holidays at the end of the year. That robotic behavior of almost everybody is not for me, but as information gets around faster it will get even worse. Writers won't change because of reasons David White wrote above, so lets enjoy it and just don't worry about the other people.
I agree with the comments. If you wrote about Sparkling Wines in June, other than the small segment of devotees who would pay attention? It is, unfortunately, like most everything in our society, slaves to marketing and fashion. Happy New Year?
I agree with you completely about good rose being unappreciated for most of the year! One of the standout wines for me in the past couple weeks is the François Chidaine Touraine Val de Loire rose (a Grolleau and Pinot Noir blend). Really amazing with breakfast egg dishes.
It seems the consensus here is "wishful thinking," but there is no harm in trying to open a few eyes! Keep on your mission to expand palates and expose your readers to experiences outside the norm - it's why i keep coming back to Vinography.
Its like you read my mind! You seem to know so much about
this, like you wrote the book in it or something. I think that you could do with
a few pics to drive the message home a little bit, but instead of that,
this is magnificent blog. An excellent read. I'll certainly be back.
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Generation 1 | Generation 2 |
Generations 3 & 4
The monarchs that spend the winter in the mountains of central Mexico are the final
generation of a cycle that begins anew each year. Most of the butterflies in this
final generation begin their lives in the northern US or southern Canada, and then
migrate thousands of kilometers to mountaintops that neither they nor their parents
or grandparents have ever seen before. After spending several months in Mexico they
return north, starting the cycle again as they lay eggs in northern Mexico and the
southern US. Their parents, grandparents, and great-grandparents have very different
lives. These summer monarchs live only about a month as adults and begin laying
eggs when they are only a few days old.
In most years, the total number of monarchs probably increases with each generation.
Because the winter generation must live for such a long time before reproducing,
the entire population shrinks as some of these individuals die during the fall migration
and overwintering period. The population then grows over the spring and summer.
*Months during which each generation exists.
Information for the following pages on monarch migration are taken from papers by
S.B. Malcolm, B.J. Cockrell, and L.P. Brower and from data collected by the Journey North website.
Monarchs in Generation 1 are the offspring of the monarchs that overwinter. They
are laid from late March through April in the southern United States and northern
Mexico, and fly north as adults. They do not undergo reproductive diapause.
The first monarch generation of the year begins when females that have spent the
winter in Mexico lay eggs in northern Mexico and the southern United States beginning
in late March. The last eggs are laid in late April or early May, farther north.
Since it is often cool when Generation 1 larvae are developing, it may take them
up to 40 or 50 days, or even more, to develop from eggs to adults.
Generation 1 adults emerge from late April to early June. They mate and begin to
lay eggs about four days after emerging, and continue the journey north that their
parents began, laying eggs along the way. They begin to arrive in the northern US
and southern Canada in late May.
Like all monarchs, this generation begins life on plants in the milkweed family.
The most important host plants for Generation 1 monarchs in the southern US are
Asclepias oenotheroides, A. viridis and A. asperula.
Monarchs in Generation 2 are the grandchildren of the overwintering monarchs. They
are laid throughout much of eastern North America from late April through June.
They do not undergo reproductive diapause. Those laid in the southern part of their
range continue to migrate north.
Generation 2 larvae are widely distributed throughout the eastern United States,
first beginning to appear in the south in early May, and in the north in late May.
Eggs that become generation 2 may be laid as late as July in the north.
Generation 2 adults emerge in June and July, and mate and lay eggs soon after emerging.
Most of those that begin their lives in the south move north as adults, since the
southern summers are too hot and dry for their offspring. Those laid farther north
probably do not move far, and can use all of their energy to produce as many offspring
as possible.
Many members of Generation 2 eat milkweed species including A. syriaca (Common
Milkweed) and A. incarnata (Swamp Milkweed) as larvae.
Monarchs in Generations 3 and 4 are the great- and great-great
grandchildren of the overwintering monarchs. They are laid throughout the northern
part of the range of eastern migratory monarchs from late May through July (Generation
3), and late June through August (Generation 4). Those in Generation 3 do not undergo
reproductive diapause or migrate, but members of Generation 4 that emerge late in
August will undergo diapause and migrate to Mexico.
Generations 3 and 4 monarch eggs are laid throughout the northern part of their
range in July and August. Some adults move south in late July and August, and may
lay eggs as late as October in the southern part of the US.
Some generation 3 monarchs emerge early enough to produce another summer generation.
But those that emerge later are different from other monarchs in two important ways.
First, they will migrate to and from the overwintering sites in Mexico. Second,
they do not reproduce right after they emerge. In response to decreasing temperatures
and shortening daylengths at the end of the summer, their reproductive organs remain
in an immature state. Instead of mating and laying eggs, they spend their time drinking
nectar and clustering together in nighttime roosts in preparation for their long
journey south. This delayed maturity is called diapause.
Most of the monarchs will remain in this condition until the following spring, when
they begin to mate in the overwintering colonies.
During September, October, and early November, migratory adults fly to overwintering
sites in central Mexico, where they remain from November to March.
In March, they begin to journey north, laying the eggs that will become the new
Generation 1 along the way.
Generation 3 and 4 undergo huge increases in size, taking advantage of the abundance
of milkweed and favorable temperatures in the northern US and southern Canada.
MonarchLab Home |
Research | Biology |
Monarch Rearing | Conservation
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project is supported, in part, by funding from the National Science Foundation. The opinions expressed are those
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A team of researchers working at Stockholm's KTH Royal Institute of Technology claim to have developed a way to make cellulose fibers stronger than steel on a strength-to-weight basis. In what is touted as a world first, the team from the institute's Wallenberg Wood Science Center claim that the new fiber could be used as a biodegradable replacement for many filament materials made today from imperishable substances such as fiberglass, plastic, and metal. And all this from a substance that requires only water, wood cellulose, and common table salt to create it. Read More
A famous red chalk on paper drawing, widely accepted as a self-portrait of Leonardo da Vinci, is rapidly deteriorating from the effects of years of exposure to pollution, light, and heat. Worst of all, many centuries in unregulated and humid storage has led to extensive yellowing and browning of the paper. Recently, however, researchers from Italy and Poland have developed a new non-destructive, nano-level method to identify the root causes of the degradation and assist in planning appropriate conservation strategies. Read More
As the Deepwater Horizon incident showed us, oil spills can be huge environmental disasters. That said, there are also considerable challenges in dealing with the waste products generated by the forestry and agriculture industries. Now, scientists from Switzerland's Empa research group have come up with a method of addressing the one problem with the other – they've developed sponges made from cellulose waste, that can soak up 50 times their own weight in oil. Read More
Australian company Zeo has developed and patented a glue-free process that creates a strong, versatile new building material out of just cellulose and water. The resulting hardwood-like material known as Zeoform can then be sprayed, molded or shaped into a range of products. And it's not just trees that stand to benefit – Zeoform also promises an eco-friendly alternative to the use of plastics and resins. Read More
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New owners for Porthole Restaurant
One of the oldest restaurants at Port St Francis, the Porthole Restaurant, has new owners. Welcome to Juan Schmidt and Candice Askhurst, who took over during April.
Juan and Candice have spend many holidays in St Francis, and fell in love with Port St Francis. "We are getting married in September, and booked the Skiboat Club for the reception way before we even knew this would become our new working destination," Juan said. "We just love the vibe and atmosphere at the Port."
At first the two thought it will be so quiet that they can close the doors for a few weeks to do much needed maintenance but "we have just been constantly busy and don't want to disappoint anybody, so decided that's a bad idea!" Although they are making a few changes to the decor, the doors are kept open for regulars and new guests."
"We also decided not to change anything on the menu, other than serving bigger portions at the same price."
Juan has already become involved in the community by sponsoring prizes for the first leg of the monthly MTB Night Ride, held at Port St Francis. And it is also not all work and no play for Candice, who is already a volunteer at Penguins Eastern Cape. "I have always wanted to just touch a penguin, and was very happy to learn that I can become a volunteer and be involved with the rehabilitation work in Cape St Francis," she said. "Now I know they bite too!"
All of the best with your new business venture, and may you be very happy in St Francis!


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US v. SunTrust Mortgage (Civil Case Settlement)
Release Date
Case Name
|US v. SunTrust Mortgage
The Civil Rights Division of the Department of Justice and the settlement administrator (Rust Consulting) began on April 10, 2013, to contact borrowers who are eligible to receive damage payments from the $21 million fund in its discrimination/fair lending settlement with SunTrust Mortgage, United States v. SunTrust Mortgage, Inc. (E.D. Va.), which was announced last May and approved by the Court in September. Attached to this e-mail are models of the two versions of letters that were mailed to over 20,000 victims nationwide of race and national origin discrimination. Each letter will include a minimum amount of money that the recipient can expect to recover if they choose to participate in the settlement. The amounts specified in the letters range from $200 to nearly $2,000, depending on the Civil Rights Division's estimate of damages and allocation of available settlement funds. The letter the victim will receive will depend on whether the victim is the only borrower named on their loan, or whether there are co-borrowers. These letters are nearly identical, except that the "multiple borrower" letter contains additional requirements for participation in the settlement. If you have questions about the settlement, please call 1-866-459-3633 or email firstname.lastname@example.com. The settlement administrator and the United States cannot offer advice on whether you should participate in the settlement.


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|List A - Z | Top 1000 | Random | Origins
ChastityRate Chastity: Do you like this name?
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Chastity meaning and name origin
Chastity \ch(a)-sti-ty, chas-tity\ as a girl's name is pronounced CHASS-ti-tee. It is of Latin origin, and the meaning of Chastity is "pure". From Late Latin "castitas", a derivative of "castus". A virtue name. This name has been familiar since the 1970s due to Chastity Bono, daughter of singer/actress Cher and singer/actor/politician Sonny Bono. Chasida is a saint's name.
Chastity has 15 variant forms: Chasaty, Chasida, Chasity, Chassity, Chasta, Chastady, Chastidy, Chastin, Chastina, Chastine, Chastitee, Chastitey, Chastitie, Chastney and Chasty.
For more information, see also the related name Purity.
View a list of the 7 names that reference Chastity.
Popularity of Chastity
Chastity is a very popular first name for females (#1300 out of 4276) but an uncommon surname or last name for all people (2000 U.S. Census).
Displayed below is the baby names popularity of Chastity name for girls (2012 statistics). Compare Chastity with its variant forms and related girl baby names.
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First impressions of the T-Mobile HTC Amaze 4G and Samsung Galaxy S II
Summary: T-Mobile is rolling out two high end Android Gingerbread smartphones with the HTC Amaze 4G and Samsung Galaxy S II. The tough thing with devices this good is deciding which of the two to purchase. Both are amazing Android devices with similar internal specs and different design features.
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A major design feature for me personally are the dedicated camera and video capture buttons on the lower right side that let you launch the camera and video recorder when the device is in a locked condition.
There is a long volume button on the upper right side of the HTC Amaze 4G.
The power button and 3.5mm headset jack are found on the top of the HTC Amaze 4G.
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


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Police discover heroin during traffic stopJanuary 11,2013Police discover heroin during stop
GUILFORD A Lebanon, N.H., man was arrested on Interstate 91 in Guilford for possessing 140 bags of heroin.
George Iskandar, 41, was charged for heroin possession when State Police discovered the drug in his car during a routine traffic stop Tuesday. He will be arraigned Feb. 19 in criminal court in Brattleboro.MORE IN This Just InSki area operators in Vermont and across northern New England were giddy Wednesday at the... Full StoryCounty-wide storm Full StoryA New York woman is facing an arson charge for setting a scarecrow on fire. Full Story
- Most Popular
- Most Emailed
- RICHARD'S POOR ALMANACK: On this day in 1778, Capt. James Cook is first European to set eyes on Maui in Hawaiian Islands; 1922, Pharoah Tutankhamun found after 3000 years; 1909, Hollawood movie star Frances Dee born in Los Angeles.
- TOMORROW'S HEADLINES TODAY: Hazmat unit called downtown, Boys & Girls Club hosts dinner for members and families, Secret Santa back on the beat, city discusses runoff problem on Mayfield Road, Brandon gets creative about fixes to town roads, sidewalks.
- RICHARD'S POOR ALMANACK: In 1944, U.S. begins B-29 bombing raids on Japanese main islands; in 1950, Great Appalachian Storm begins to form; 1963, Lee Oswald killed by Jack Ruby; 1974, D.B. Cooper hijacks Seattle-bound airliner; 1974, 'Lucy' found.
- RICHARD'S POOR ALMANACK: On this day in 1927, striking Colo. miners attacked with machine guns by state police; 1877, Thomas Edison announces invention of the phonograph, 1959, Alan Freed fired by WABC 770 AM for accepting payola to promote records.
- RICHARD'S POOR ALMANACK: On this day in 1863, President Abraham Lincoln delivers short speech in Gettysburg, Pa.; in 1984, a Pemex LNG facility destroyed by series of gas explosions, 600 people are killed; in 1998, Senate builds fire under Bill Clinton.
- RICHARD'S POOR ALMANACK: On this day in 1831 – Independent South American super-state, Gran Colombia, dissolved; 1856 - Fort Buchanan built to control Apache warriors; 1970 - William Calley Jr. goes on trial after 1968 massacre at My Lai, Vietnam.


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Whats more British than tea cozies and bad teeth? Repression. At St. Anns Warehouse, the Cornwall-based company Kneehigh offers an ode to that most inhibited of films, David Leans 1946 weepie Brief Encounter. Kneehigh combines the film script with Still Life, Noël Cowards one-act play that inspired it, as well as a bevy of Cowards songs, to describe the unconsummated passion between a suburban wife and a dashing doctor, who enjoy brief encounters at a railway station. Their middle-class yearnings are offset by the more ribald antics of the railway cafés habitués. Director Emma Rice melds theater, film, and ice-cream-wielding usherettes to stage this chaste romance.
Dec. 2-Jan. 3, 2009


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N: A man with an undersized penis, a mini-penis.
Aaron, put that menus away before you poke someone's eye out!
by Civic Ricer January 29, 2003
A great deity who hath descended upon our forum. We must pay tribute or almighty Menu will crush us!
Praise be to Menu.
by High Priest of Menuism May 14, 2003


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7 Apps From SXSW You Don't Want to Miss
SXSW is traditionally a huge launching place for mobile apps. This year brought with it some significant updates from popular apps such as Path and Banjo, as well as a number of new apps. At this year's show, we found an app that helps you find a date based on your Facebook friends, and another than helps you find the file you're looking for, no matter where you might have saved it.


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Designed endure a range of conditions, styled in oiled leathers and nubuck.100% waterproof GORE-TEX® keeps feet dry all day. The Track 6 Moc Toe boots make travelling over any surface easy.
If you have any question or need help with your account, you may Contact Us to assist you.
Customer Service
Mon - Thurs, 9am to 9pm EST
Fri, 9am to 7pm EST
Sat - Sun, 12pm to 7pm EST
1 (877) 240-2365


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Ivanka Barzashka
Ivanka Barzashka became an affiliate of CISAC in September 2013. She is currently a research associate at the Centre for Science and Security Studies, King's College, London. Previously, she was a visiting scholar at the Center for National Security and Defense Research, Bulgarian Academy of Sciences, and a research associate at the Strategic Security Program of the Federation of American Scientists.
She has published in The International Herald Tribune, the Bulletin of the Atomic Scientists, Nuclear Engineering International, the Federation of American Scientists and The Atlantic. She has provided commentary to many news outlets, including: Fox News, Nature, the Washington Post, Agence France-Presse, the Associated Press, Reuters and Wired.
Ivanka received a Master of Arts in Science and Security (with distinction) from the Department of War Studies at King's College London and a Bachelor of Science in Physics from Roanoke College.


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Runway to Real Way: Dramatic Eyes Video
MAC senior makeup artist Luc Bouchard shows how to pull off a softer version of the Giambattista Valli look.
Hi. I'm Ying Chu, Marie Claire's Beauty Director. Have you ever wonder how to take one of those really graphic, runway look and make them wearable? I'm down at the MAC Pro Store in Manhattan where MAC senior artist, Luc Bouchard, is gonna show us how to do exactly that.
So today, we're going to be doing the Giambattista Valli look. However, we'll do a version that's a lot softer, that's more wearable that you can come out and nobody will scream at you and this is a primer. It's really important to have like a very perfected skin, since the only thing that's gonna be happening is your liner. And it's lying a little bit of the face where that could smooth out the skin. That illuminates the center of the face. I'm using SKII foundation with the same brush that I used to put the moisturizer on, so that I have a little bit of that moisturizer mixed into the foundation. It has optical diffusers, some kind of photoshopping in reality. This is brush 188. If you use that in circular motion, you can get an even coverage really quickly. Just a little bit, close your eyes, on the lid. Set your foundation a little bit. Prepping prime powder is probably the best choice for that because it's transparent. And I'll just do a little bit of concealer. Most of the time when you put it on top of the foundation, you use less, so it looks more natural. The next step maybe, we'll put a little bit of Mid Tone Sepia. It has a strong mark like this, just to tell us where we want to. Then, we can use the foundation brush that we have earlier and just soften it. So, the liner for this show was very interesting. What I'm going to do at first, is kind of mark how thick I want my line. It's gonna be thinner on the inside. I'm using an angles brush with a product called Dipdown where I'm just going to extend the line and make it a bit of a triangular shape. Now, once that's done, this is fluid line. Fluid line stays really well. We'll make the line very resistant. You can use coffee pencil and teddy pencil which are brown and I'll draw a line basically and blend it. 224 is a great brush because it's a pointy brush that will help you go in the crease very easily. Just a little shadow is basically what it's doing. And we have this great thing that's called Haute and Naughty lash. It has two wiper systems so you can do the first spot with a very natural finish to it. I want the heaviness to be on the top. So, when you take this part out, There's a lot of mascara that stays, so that way, you can like build up. This is until tomorrow and it's a prolong wear so it stays on really well and that's basically it. That could be something for the night or it could be just a day look, fresh look with a nice little ponytail then.
Shocking. You look so beautiful.
post a comment


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November 23, 2014
HUNTINGTON, W.Va. (WSAZ) -- A woman is behind bars after she was caught breaking into cars in the parking lot of a pizza place.
Huntington Police tell WSAZ.com it happened at the Giovanni's on Waverly Road.
Workers tell WSAZ.com they confronted the woman and called the cops after they caught her getting out of a delivery car.
They say when the police arrived they discovered she had broken into several other cars too.
Police found her cell phone in one of the vehicles.
Keep clicking WSAZ.com for updates.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.com.


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Locations Nationwide: Service & Distribution Centers in Tempe AZ, Anaheim CA (serving Orange County), Burbank CA (serving Los Angeles County), Sacramento CA, San Diego CA, San Jose CA (also serving the San Francisco Bay Area), Colorado Springs CO, Denver CO, Orlando FL, Medley FL (serving Miami), Atlanta GA, Naperville IL (serving Chicago/ Chicagoland and the Midwest states), Haverhill MA (serving Boston), St. Louis MO, Branchburg NJ (serving New Jersey and New York), Albuquerque NM, Charlotte NC, Albany NY, Cleveland OH, Wilsonville OR (serving the Portland area), West Norriton PA (serving the Philadelphia area), Coventry RI (serving Providence), Austin TX, Grand Prairie TX (serving the Dallas and Fort Worth areas), Houston TX, Sandy UT (serving the Salt Lake area), Richmond VA (serving the District of Columbia area), and Kent WA (serving the Seattle area).
Copyright © 2014 Ryan Herco Products Corporation. All rights reserved


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Office hours and numbers by location are listed below.
Contact Us
Office Hours: M-F, 7:30am-5:30pm firstname.lastname@example.com
Fax: 303-271-5955
Office Hours: M-F, 8am-5pm firstname.lastname@example.com
Fax: 303-271-6606
Office Hours: M-F, 8am-5pm 303-271-6620
Fax: 303-271-6630
Office Hours: M-F, 8am-4pm firstname.lastname@example.com
Fax: 303-526-5519
No. Similarly, wild animals such as doves, songbirds, or butterflies may not be released on Open Space parks. You may wish to consider biodegradable soap bubbles.
Administration & Courts Facility 100 Jefferson County Parkway Golden, Colorado 80419 (303) 279-6511
© 2013-2014 Jefferson County, CO.


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Editor's Note: At the end of 2012 Alex Garner, the founding Editor-at-Large of PositiveFrontiers.com, left this publication to accept a position with the National Minority AIDS Council in Washington, D.C. Recently he took time out his very busy schedule to answer some questions about his history as an advocate for people living with HIV, his time as Editor-at-Large at PositiveFrontiers.com, and his new role at NMAC.
What was your first awareness of HIV? The first time I can remember HIV in relation to me was when I was around 13 years old and I watched the movie, "As Is" on Showtime. It's about a gay man who gets AIDS and I immediately identified with that even though I didn't call myself gay but I knew I liked boys. In the film they find a KS lesion on a character's back. After the movie was over the first thing I did was go into the bathroom to check my back for a lesion. I knew they were like me and that HIV was something that happened to people like me. When did you learn you were living with HIV? I learned I was HIV-positive in Jan of 1996. I was a queer youth activist, doing prevention work, I had just got out of school and thought I had my entire life ahead of me and then HIV happened.What was it like to test HIV-positive in the mid 90's? Traumatic. It's still traumatic, I am sure but it different ways. Back then it was still about death and AIDS. I had the unique experience of seroconverting right before the epidemic changed so I was able to see it from both perspectives. How did your friends and family react? My best friend had seroconverted the year before so he was a great support. Family had a very difficult time with it, as you can imagine. My father was still struggling with me being gay and the HIV only compounded all that or maybe confirmed his worst thoughts. The community responded with judgment and castigation. The standard accusation of, "How could you be so stupid, reckless, irresponsible, etc, etc"How has the epidemic changed since then? Profoundly. The world of AIDS, as we knew it, is over, and the crisis is over. Now it's a world of HIV and the issues of race, class, homophobia and other social issues are much more pronounced. It's also a world in which positive gay men can collectively reclaim their lives, culture, and sexuality. Read the rest of the interview at PositiveFrontiers.com
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Copyright ©2014 All rights reserved.


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Ofqual has today (Friday September 13) published its sixth Annual Qualifications Market Report.
The report provides an overview of the qualifications market and provides a single reference point and factual information about participants in the market.
The purpose of the report is:
- to provide stakeholders with a picture of the qualifications market by bringing together information about the demand side and the supply side of the market;
- to provide a benchmark against which we can provide future market information as the sector moves into a period of very significant reform.
This year's Annual Qualifications Market Report consists of a main report and two supplementary reports. The main report includes information about the qualifications market in England, Wales and Northern Ireland from a supply side and demand side perspective. It includes:
- On the supply side – trends in the number of recognised awarding organisations and numbers of regulated qualifications
- On the demand side – trends in qualification achievements.
The supplementary reports ('Qualifications in Schools and School Sixth Forms' and 'Further Education and Skills Sector') include data for England only.
You can download the reports here:
Annual Qualifications Market Report 2013 - Main Report [PDF, 1.5MB]
Annual Qualifications Market Report 2013 - Supplementary Report: Qualifications in Schools and School Sixth Forms [PDF, 765KB]
Annual Qualifications Market Report 2013 - Supplementary Report: Further Education and Skills Sector in England [PDF, 59KB]


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Where's the Beef? – KYSSmas for Kids
We have two half pigs, a pig roast with all of the fixings from Kenny Kane, and half of a cow valued at $900 from Melony and Joseph Parke up for auction today! Feed your hungry family members this holiday season and still have loads of leftovers


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Last year -- at the tail-end of 2011 -- it seemed as if half the restaurants we were excited about in 2010 for the upcoming year still hadn't opened yet: Uchi, Triniti, Underbelly and The Hay Merchant were all a very long time in the making, but finally opened this past year to great acclaim all aro ... More >>
Dallas Observer: Last week's cover story at our sister paper in Dallas chronicled the resurgence of craft breweries in the Dallas-Fort Worth metroplex. "Free from the hangover of the '90s craft beer bust," writes Lauren Drewes Daniels, "Dallas' small brewers cheer another round of growth." Anyone wh ... More >>
Photo by Chuck Cook PhotographyIt's just another night at The ModularSome of the best food to be had in Houston is happening in a small kitchen at Grand Prize, and a trailer in front of Liberty Station. The Modular (as reported on previously by Minh Truong and Mai Pham) is the brainchild o ... More >>
Only one restaurant in town specializes in pho made with chicken.
Each week, we put together a sampler plate of the most interesting links from both local and national food blogs. Know a blog we should be paying particular attention to? Leave the address in the comments section below. Great Food Houston: Support Houston-based businesses and avoid Black Friday alt ... More >>
Cartoon does not reflect reality (most of the time).In a city as large as Houston and with as many culinary options as we're blessed with, it's no surprise that the food blogging community here is large and diverse. Say what you want about food bloggers: that we're arrogant, obtrusive know-i ... More >>


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Sustainable Land Management
|Course code SRMT3050
|Units 10
|Level 3000
|Faculty of Science and Information TechnologySchool of Environmental and Life Sciences
This course explores the sustainable management of agricultural and forestry systems by examining current practices within agricultural and forestry ecosystems, the costs and benefits of production, and strategies to mitigate detrimental impacts. Topics covered include: sustainable grazing and cropping practices, causes and management of soil erosion and soil salinity, role of trees in agricultural systems, barriers and incentives to changing land-use practices, forestry practices, policies & impacts, integrating wildlife conservation & wood production and the role of vegetation in greenhouse gas abatement. The course will focus on Australian case studies and examples.
In order to participate in this course, students must complete a compulsory Health and Safety requirement. Students will receive full information on this Compulsory Course Component in the course outline provided by the School.
Available in 2015
|At the successful completion of this course, students will:
1.Understand the current practices and issues in agricultural and forestry systems
2.Be able to think critically about conflicts between resource use and conservation
3.Understand how theory from a number of disciplines (i.e. ecology, earth sciences, social, economic) can be applied to find solutions
4.Develop skills in the collection and analysis of field data within a resource management context
5.Develop skills in the interpretation of scientific information within a resource management context
6.Apply or adapt appropriate theory and techniques to solve resource management problems
7.Develop skills in the communication of ideas, observations and conclusions.
8.Understand of the role of resource managers in balancing social, economic and environmental outcomes.
|Agricultural practices and issues;
Managing biodiversity in agricultural & forestry systems;
Management of soils including soil salinity and erosion;
Forest ecology;
Forestry impacts & strategies for sustainable forestry;
Greehouse abatement in forested and agricultural systems.
|Not to count with SRMT2020.
|Industrial Experience
|Assumed Knowledge
|Modes of Delivery
|Internal Mode
|Teaching Methods
|Field Study
|Assessment Items
|Contact Hours
|Lecture: for 2 hour(s) per Week for Full Term
Laboratory: for 3 hour(s) per Week for Full Term
|Compulsory Components
|2015 Course Timetables for SRMT3050


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Friday, 13 July 2012 00:00
It was a melancholy Fourth of July in Massapequa last week. While the annual parade took place to a large crowd, there was a more subdued ceremony in another part of the village.
On the morning of July 4, the Town of Oyster Bay dedicated a roadway triangle at the corner of Biltmore Boulevard and Frankel Boulevard in Massapequa in memory of ATF Special Agent John Capano, who perished while struggling to subdue a robbery suspect at a Seaford pharmacy.
In attendance was Capano's widow, Dori, plus the couple's two children, John and Natalie. Scott Parlatore, Capano's longtime friend and neighbor, joined with Supervisor John Venditto and the town in helping coordinate the event and to design the memorial triangle.
"John cared about this country, his family, his friends, the community and everyone else with whom he came in contact," said Venditto. "He will forever be remembered as a hero who put himself in harm's way in the service of others. This dedication ceremony is the town's way of showing how much we cared about him."
ATF Special Agent Capano was a 23-year veteran of the Bureau of Alcohol, Tobacco, Firearms and Explosives who went on missions in Iraq and Afghanistan. He was a patriot and proud resident of Massapequa. He resided near where the dedication ceremony in his honor will take place. To those who served with him professionally, he stood out, even among elite law enforcement officials. The flag that was hoisted at the memorial triangle has also flown over the United States Embassy in Baghdad, Iraq in honor of Capano.
"ATF Special Agent John Capano is a true American hero," Venditto added. "He paid the ultimate price serving his fellow citizens. Today's dedicated flag and monument, situated prominently in Massapequa's Biltmore Shores community where he and his family proudly lived for many years, will serve as reminder to all residents of his sacrifice."