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rock music
MTV is Bringing Back 'Unplugged' (But Did it Ever Really Go Away?)
The network (along with Starburst) is making a big push with the show on MTV, VH1, and CMT. We'll see concerts with everyone from Adam Lambert and The Script to Reba McIntire and Phoenix. While the network is promoting this as a big "return" for the show, I'm not sure if completely went away. It's not like we haven't seen the show in ten years. Just last year they had 'Unplugged' concerts by people like Adele and Vampire Weekend.
The show will also be seen online at the web sites for the various networks. Earlier this year they dropped the "music" from their logo.
Believe it or not, the new Melrose Place features sex
Do you still want your MTV? - VIDEO
I have no idea what MTV is like these days. I've watched it only a few times in the past several years, and even that was something like The Real World or maybe some special. People have been complaining for years that the network hasn't been showing videos like they used to. I don't know how true that is now, but if you're looking for a station completely devoted to music videos (and not reality programming), then check out MTV Music, the new web site that houses a bunch of videos old and new.
That WKRP DVD set is going to suck
Over at his cool pop culture blog Something Old, Nothing New, Jaime Weinman posts a list of the changes coming to that long-awaited WKRP in Cincinnati DVD set, and the changes aren't going to make fans happy. Not at all. In fact, it's worse than we could have imagined.
Almost all of the songs are being replaced, even ones that you might have heard in the butchered syndicated episodes several years back. Even songs like "Jailhouse Rock." But that's not even the worst news. As Weinman reports, because they haven't separated the dialogue track from the music track, they are going to actually cut out whole scenes so the music (that they couldn't get the rights to) isn't in the scene. That, fans, is barbaric.
WKRP coming to DVD - seriously!
No, this is not a joke. WKRP In Cincinnati is really coming out on DVD. There are flyers in the new DVD release of the Pamela Anderson sitcom Stacked (I knew that sitcom was good for something).
The show has been held up for a very long time because of rights issues concerning the music. There was a lot of music used on the show, and getting the rights to use the songs again on DVDs is very hard for a TV show. Or even in syndication. Fans of WKRP will remember that when the show was shown in syndication, almost all of the rock songs were replaced by other tunes, and many of them didn't even fit the scene they were used in. It was very irritating.
So how have they solved that problem? Well...in some cases, they haven't. The people putting together the DVDs have used the original music when they can, and when they can't, they've spent time trying to find music that is different but fits the scene anyway. Sure, I'd love to see all the music stay intact, but this is better than nothing.
My Name Is Earl: Van Hickey
(S02E05) I always wanted to be in a band. Sure, I thought it would make me much cooler to girls, but I also imagined myself as someone who can bring pure musical joy to others. And then, of course, I woke up.
Earl had pretty much the same idea, but at least he took the big step of actually getting on stage and performing. OK, so Phish Tahko didn't exactly set the world on fire, and Earl and the band suffered the same fate that most bands that didn't make it suffered from--women and booze. Of course, in Earl's case, things got a bit messy.
Love Monkey: Nice Package
A critic who reviewed this show said that there's nothing quite like it on television. I'd have to agree. It manages to be both a romantic, funny, likable, light comedy/drama and an edgier comedy with pointed barbs, quick and clever one-liners, and sharp pop culture/news references.
Is it like the moved Ed to New York City? Yeah, it actually is. Tom Cavanagh handles the Ed part (duh), it has the mix of comedy and drama, it has the pop/rock soundtrack, and Jason Priestly and Tom's sister even fill the Mike/Nancy roles (the marriage stuff, and he's even a doctor!). But it's just different enough too.
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Tuesday, July 29, 2014
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Arrest made in Suffolk County murder
CENTRAL ISLIP - Suffolk County Police on Monday arrested a Bay Shore man for killing Monica Lino in her Farmingville home yesterday. Homicide Squad detectives charged Charles Pray, 34, of 316 Frederick Ave., with Murder 2nd Degree. He is being held for arraignment today at First District Court in Central Islip.
Officers responded to 108 Berkshire Drive, Farmingville, after receiving a 911 call on Sunday, July 27 at 3:18 p.m. When officers arrived, they found Monica Lino, 36, who lives at the home, dead. Further investigation revealed she was a victim of violence.
The investigation is continuing. Anyone with information on this incident is asked to call the Homicide Squad at 631-852-6392 or call anonymously to Crime Stoppers at 1-800-220-TIPS.

subset: commoncrawl


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If not affiliated with a school please contact us directly. Organizational Development & Learning (304) 526-1240


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text: Jamie Squire, Getty Images [ Former NFL Great Junior Seau Found Dead By Scott Blaine May 2, 2012 According to TMZ, Former NFL Star Junor Seau was found dead this morning in his California home. He was found by his house keeper and sources say that according to police, he died of a self inflicted gunshot wound to the chest. Read More|Comment Category: National Sports, NFL Tags: dead, junior seau, suicide Send to a friend! Share on Facebook Share on Twitter Pin it! Reddit This! Share on Tumblr!


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Upright Citizens Brigade Improvisation and Sketch Comedy Training Center
(9353) Advanced Study Harold Tuesdays 7-10pm Kevin Hines
Advanced Study Harold: Advanced Harold Workshop
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Each master class course offered at this level is instructor-driven. Students will get to study the Harold and related performance pieces at an advanced level and will receive in-depth personal feedback about their own performance and progress as improvisers.
Advanced Study Harold with Kevin Hines
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Kevin Hines, Teacher
ScheduleAdd to Calendar
This Course is Completed.


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It's been more than two years since the Temper Trap released its debut full-length, Conditions. Since then, the band has done well for itself, gaining comparisons to bands like Coldplay and Arcade Fire, while also nabbing a spot on the soundtrack for indie rom-com (500) Days Of Summer. But now the Temper Trap is ready to start premiering new music again beginning with a handful of tour dates in March.
The group will be debuting new songs at these shows from its upcoming sophomore release, coming out on Glassnote/Columbia. Get an idea of the Temper Trap's sound by watching the video for 2009′s "Love Lost," and check out the tour dates below.
Tour Dates For The Temper Trap:
03/13 – Scottsdale, AZ – Martini Ranch
03/19 – Los Angeles, CA – El Rey Theater
03/20 – Los Angeles, CA – El Rey Theater
03/21 – Pomona, CA – The Glass House
03/23 – Chicago, IL – Lincoln Hall
03/24 – Chicago, IL – Lincoln Hall
03/25 – Toronto, ON – Phoenix Concert Theatre
03/28 – New York, NY – Bowery Ballroom
03/29 – Brooklyn, NY – Music Hall Of Williamsburg
03/30 – Brooklyn, NY – Music Hall Of Williamsburg


text: Miss Broadhurst | IBDB: The official source for Broadway Information IBDB: The official source for Broadway Information Official Broadway League sites: - sites - broadway.org broadwayleague.com broadwayfanclub.com kidsnightonbroadway.com stagespecs.org tonyawards.com Quick Search For: In This Category: All Show People/Org. Theatre Season Miss Broadhurst Performer Female Productions ProductionsDate of ProductionsThe Sicilian Romance / Roman Father / Devil Upon Two SticksThe Sicilian Romance[Musical, Comedy, Opera, Original] Performer: Miss Broadhurst [Alinda]Apr 27, 1796 - Closing date unknownThe Archers[Musical, Drama, Original] Performer: Miss Broadhurst [Rodolpha]Apr 18, 1796 - Apr 22, 1796 Find out where Miss Broadhurst and are credited together © 2001-2015, The Broadway League, All Rights Reserved. (Copyright and Disclaimer)


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Tuesday, December 9, 2008
© Copyright 2015 Newton Citizen
COVINGTON - For the second straight year, Newton County 11th-grade students outpaced their statewide peers on the Georgia High School Graduation Writing Test.According to results released by the Georgia Department of Education last week, Newton County students scored higher on the fall writing test than state averages. Nearly 95 percent of 11th-grade students taking the 100-minute test for the first time passed, compared to the more than 91 percent of Georgia students on average who passed the test that was given in September. In 2007, 92 percent of Newton County juniors passed the writing test, compared to 89 percent of 11th graders across the state. "I am very proud of our students and staff who have worked diligently in the area of writing," said Linda Hayden, associate superintendent for curriculum, instruction and technology with the Newton County School System. "We will continue to strive for even more gains next year as we focus on the students who need assistance in the area of writing. I know that all students in our county can be good writers." Individual school reports show that nearly 95 percent of those students at Alcovy High School passed the test, almost 97 percent of Eastside High School students passed and more than 93 percent of Newton High School students passed. High school principals said these scores represent the combined efforts of students, staff and families, according to a NCSS press release. "It clearly illustrates that our students, faculty and parents are focused on meeting high levels of student achievement," said Eastside High Principal Bob Daria in the release. "Meeting this mark is based on the collective efforts of all parties. I applaud all of them - as a group and individually." Overall, the school system increased its pass rate by 3 percentage points compared to last year's average of 92 percent; every high school in Newton County increased its pass rate by two or three points. "Our high schools are doing an excellent job teaching our students the importance of writing and the results are showing on the GHSWT," said State Superintendent of Schools Kathy Cox in a state press release. "Using our new curriculum, the Georgia Performance Standards, Georgia is growing a strong generation of writers and communicators. ... We are seeing high achievement and improvement across the board on the writing test." Michelle Floyd can be reached at firstname.lastname@example.com.
More like this story
- Newton juniors outpace state in writing test scores ( November 21, 2011 )
- All Rockdale and Newton schools improve Georgia High School Writing Test scores ( December 4, 2014 )
- NCSS juniors succeed at grad testing ( June 17, 2008 )
- NCSS scores higher than state on tests ( June 1, 2011 )
- Fifth-grade writing test scores increase ( June 26, 2012 )


text: Getty Images [ I'll Take The Heat In A Game 7 Cliffhanger By Bruce Jacobs June 20, 2013 Fear not Heat fans. Cackles about my predictions are vastly over rated. In fact I have been pretty flawless in the NBA playoffs. I had the Heat taking out the Spurs in 7 from the start of the playoffs... Read More|Comment Category: Current Events, Entertainment, National Sports, NBA Tags: Back To Back Titles, dwayne wade, game 7, lebron james, nba title, tim duncan, World Championship Send to a friend! Share on Facebook Share on Twitter Pin it! Reddit This! Share on Tumblr!


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Shari Thurow | June 6, 2005 | Comments
Some common client complaints from SEO/SEM firms.
Recently, I informally surveyed SEO (define) and search engine marketing (SEM) firms about their most common client and prospect complaints. Today, I offer the results. To protect confidentiality, no one is named.
The statements below are the firms' own attempts to deal with clients' and prospects' unrealistic expectations.
You'll have to change your Web site. Accept this fact before contacting us.
"We have a difficult time talking to people who honestly believe we can wave a magic wand and miraculously make a Web site appear at the top of search results, even in this day and age," said one SEO firm staffer. "In order for us to optimize a site, the site has to change: copywriting (and not just the meta-tag descriptions), information architecture, page layout, link development, you name it. The prospect's site must change in order for the prospect's site to receive increased 'natural' search engine traffic."
Another SEM firm echoes this sentiment. "When we said that the text content on your pages will need to be changed, what we meant was: the. text. content. on. your. pages. will. need. to. be. changed."
Search experts don't make these statements to be rude or condescending. They simply want clients and prospects to have realistic expectations. Our time is just as valuable as yours.
Your site has no more right to high rankings than anyone else's, regardless of your standing in the field or your brand's renown.
I can't count the number of times I really, really wanted to make this statement face to face. Search engine spiders don't have emotions. They don't ooh and aaah over your brand name, or your expertise in your field. Search engine spiders index text, follow links, and measure popularity (link development).
I once asked a prospect if he felt entitled to be on the front page of the Wall Street Journal, New York Times, Chicago Tribune, and Los Angles Times every day -- without the need to follow any publication guidelines. Unfortunately, he said, "Of course I do. Who wouldn't?" I chose not to work with this person. If he had unrealistic expectations about appearing in major newspapers, he had unrealistic expectations about appearing in major search engines.
Tell your Web developer to get with the program or get lost.
I've received this comment from multiple SEM companies. Most Web developers don't understand how to make a site search-engine friendly or how to make a site search friendly.
"Our staff took a usability class with a bunch of other Web developers and usability professionals," said a search expert. "A usability professional from a major U.S. auto manufacturer was one of the attendees. He kept saying to me over and over again, 'We have the best designers in the world working on our site.' I finally spoke up and said that I didn't care. If his design staff were so damn wonderful, then how come the site has problems with the Web search engines?"
"It doesn't matter how many awards your Web design/development firm won, or how many big-brand clients they have," the expert continued. "What matters is that their prospects can find their products on their site and take desired actions, not go 'Ooh! Aaah! Look at the pretty Web site.'"
Kudos to the SEO staffer who had the courage to stand up to big-brand arrogance. "If you don't create a search-engine friendly Web site, don't expect the search engines to be friendly," said another SEO firm.
Marketing staff: take and pass an HTML 101 class (no cheating).
"Look, I'm not expecting marketing folks to be able to code an entire Web site," stated another SEO expert, "but I at least need them to understand the difference between a title tag and a meta tag. And why one is more important than the other, at least from a search perspective."
This complaint came from multiple SEM firms. Seems marketing professionals expect search experts to wave that magic wand again. In the real world, we must modify HTML code and the content within HTML tags. All we ask is online marketing folk understand HTML well enough to have a common vocabulary with search experts.
IT staff: take and pass a marketing and usability class (no cheating).
Fair is fair. Many firms express equal frustration with IT staffers who don't respect the marketing staff's skills and expertise. Web developers often create information architectures and URL structures that make sense only to other Web developers, not to the target audience. That's not search friendly at all.
Make peace with your IT department.
"Whether you like it or not, your IT department usually creates and maintains your Web site," said one SEO staffer. "You can choose to have an antagonistic relationship with them, or you can choose to work together with a common goal." Agreed. However, many IT staffers tend to be a bit threatened when an outsider comes in to criticize their work.
We just spent six months optimizing your site. It's a little late to tell us you worked with three other SEO companies that specialize in cloaking, and that also mirror sites with identical content.
I could feel the frustration oozing from the email submissions. Clients and prospects, let SEM firms know about previous SEM firms you worked with. Tell them what did and didn't work. Why pay for duplicate work?
SEM firms, if you haven't already, rewrite this complaint and put it in your discovery questionnaire. Heck, put it in your contracts. Our firm has a rule: if a client or prospect has knowingly and deliberately spammed the search engines, it has 30 days to stop -- or it's no longer our client.
Thanks to the SEM firms that contributed complaints. On the surface, it may seem they're blowing off steam. In reality, SEO/SEM firms genuinely want to help their clients' sites achieve user and business goals. All we ask is for clients and prospects to share the same goals.
Want more search information? ClickZ SEM Archives contain all our search columns, organized by topic.
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Shari Thurow is the founder and SEO director at Omni Marketing Interactive, a full-service search engine marketing, Web, and graphic design firm. Acknowledged as a leading expert on search engine friendly Web sites worldwide, she is the author of the top-selling marketing book, "Search Engine Visibility," published through Peachpit Press. Shari's areas of expertise include site design, search engine optimization, and usability.
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text:
|Blurbarian Since
|March 2009
|Mick Rooney
|My Web Site
|Dublin, Ireland
|My Occupation
|Author, Researcher & Publishing Consultant
|My Bio
|I am a writer of fiction from the Republic of Ireland. I have published eight books since 1990, including the novel, Academy, and most recently Filigree & Shadow. Over two years ago I began researching the publishing industry, and in particular Independent, POD (print-on-demand) and Subsidy/Self Publishers. Many of the findings of that research can be found at my site, POD, Self Publishing & Independent Publishing, together with my own experiences in the world of writing and publishing. I am also a contributor to Publishing Basics Magazine, Publitariat, selfpublishingreview.com and many writer and publisher forums.
|Spoiler alert: I'm thinking my next book will be about...
POD, Self Publishing and Independent Publishing
A Blogsite by Mick Rooney, a writer from Dublin, Ireland. The aim of this blogsite is to discuss, record and share the experiences and opinions of the author about POD Publishing, Self Publishing, Subsidy and Independent Publishing and all related issues.
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Welcome to Aquarius Communications Publishing
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PAWTUCKET — With a look of determination on his face, Mookie Betts tried to make sense of the scouting report devoted to the Louisville starting pitcher the PawSox faced on Sunday afternoon.
Mind you Pawtucket did not face your garden-variety Triple-A hurler, hence why the information provided to the club's hitters was a bit more elaborate. In Chien-Ming Wang, we're talking about a 34-year-old right-hander who once posted back-to-back 19-win seasons for the New York Yankees and has eight years of big-league service time on his résumé.
Luckily for the 21-year-old Betts, the PawSox newcomer had help deciphering the elaborate report dedicated to solving Wang. Infielder Justin Henry took the time to explain what everything meant, from the different pitches in Wang's arsenal to the various speed ranges in which he delivered his offerings.
As Henry's explain to Betts drew to a close, Kevin Boles tacked up another sheet of Red Sox-related minor-league info on the bulletin board. Quickly picking up on the conversation between his charges, the PawSox manager provided Betts with a piece of advice that was straight out of something you would to put a high schooler at ease when taking the SATs – scan, discard and move on.
Translation: Don't let this wave of information that's available at your fingertips suffocate you. It's there to provide assistance, not to overload the senses.
"I think the biggest trap a guy who's new to this league can make is making an adjustment before the league tells that you need to make an adjustment," Boles said. "It's important to slow things down and prepare by gathering little pieces of information. All this stuff does not have to be learned overnight. Just play the game, take risks and try not to over think game situations. Do what got you here."
Stated Betts, "The goal is to still play the same game I've been playing since the start of the season. Just because I'm switching levels, it's important not to let the game speed up on you. Whether it's (Wang) or another Triple-A pitcher, they're still throwing the same way. You can't think about their background or anything."
The scouting reports Boles and the PawSox employ pretty much mimic what's accessible at the top of the professional baseball pyramid.
"That's a more advanced version," the skipper said in reference to the report on Wang. "We have spray charts on all the hitters and log them in. These are things that they're going to be introduced at the major-league level. There's a lot of volume.
"Just talking to Mookie last week in Durham, we told him to take away what he thinks can help him. Don't try to digest everything," Boles delved further. "That's when you get information overload and that can cause problems for young players. I think Mookie is doing it the right way: analyzing, looking it over, taking what he needs and moving forward."
Both Betts and Boles agree that it takes time for a young player to parse and properly compartmentalize what must seem and feel like endless reams of data.
"It's definitely impressive, but you don't want to fill your head up too much," Betts acknowledged. "You don't want to be thinking while you're playing."
"Hopefully there's been some introduction to that early on. I'm sure some of them saw that in major-league camp [during spring training]," said Boles. "There's a lot of information and on top of it, there's the outside expectations pertaining to the attention all these guys get. The biggest thing is playing your game. We don't want to overload these guys. We want to see what they can do."
The fact that Betts' curiosity was piqued to begin with is encouraging – albeit to a point. The key is not to become overwhelmed just because he's reached a more advanced level that features a number of pitchers with MLB experience.
"It's good as long as it's not taken to an extreme. We want these guys to have their natural ability take over, be themselves and just play the game," Boles relayed. "At this point, we're just letting Mookie play."
EXTRA BASES: Boles confirmed that lefty Felix Doubront will make a rehab start for the PawSox Tuesday afternoon at McCoy Stadium against the Louisville. As to what that means regarding whether the rest of the rotation simply gets pushed back a day or if a PawSox starter follows Doubront to the mound – Sunday's game notes listed Steven Wright as Tuesday's probable – Boles stated, "We'll piece that out over the next couple days with (PawSox pitching coach) Rich Sauveur and (Red Sox roving pitching coordinator Ralph Treuel). We'll see what (Doubront's pitch count will be) before figuring everyting out." … Lefty reliever Rich Hill confirmed that the opt-out date on his contract is June 30.
Follow Brendan McGair on Twitter @BWMcGair03View more articles in:


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Eugenia Gurevich, PhD, of Vanderbilt University (USA) will test the hypothesis that simultaneous reduction of dopamine and the neurotransmitter acetylcholine, which plays a major role in memory formation, leads to symptoms of PD-related dementia. To test this hypothesis, her group will administer a Parkinsonian toxin to preclinical models with lowered levels of acetylcholine, then measure their performance on a battery of cognitive tests. If the preclinical models show cognitive impairment, this project could lead to the identification of a novel preclinical model for testing therapeutic strategies for the cognitive symptoms of PD.
John Growdon, MD, of Harvard University (USA) will build on preliminary data implicating the protein beta amyloid -- better known for its role in Alzheimer's disease -- in PD-related cognitive changes. Dr. Growdon will enroll 40 PD patients, half of whom are experiencing cognitive impairment. Working with Pittsburgh compound B (PIB), an imaging agent developed by Alzheimer's researchers to visualize amyloid protein accumulation in the living brain, Dr. Growdon's team will scan the PD patients' brains. The researchers will then follow this cohort of patients over a two-year period to determine the extent of cognitive changes undergone by each and correlate this data to the scans. The work could lead to the initial validation of amyloid as a therapeutic target of interest and potential biomarker for PD-related cognitive decline.
Ben Schmand, PhD, of Academic Medical Center
|SOURCE EMD Serono, Inc.
Copyright©2008 PR Newswire.
All rights reserved


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2014-15: Rowed five seat for varsity eight boat that placed third at Milwaukee River Challenge (9/13) 2013-14: Stroked second novice eight to first place finish at Big Ten Championships (5/18) ... served as stroke for second novice eight that defeated Minnesota (5/4) ... sat second seat for second novice eight to first place finish at big Ten Double Dual (4/12)
High School: Swam for one year in high school ... captained state runner-up team in cross country ... earned captain's award ... earned three letters in four years of ice hockey ... started girl's team for Neenah High School
Personal: Parents are Anne and James Donnellan ... ... sister Caelainn rowed for a year and a half at Wisconsin ... she also swam for a year at UW ... majoring in international studies
2015 Board of Regents of the University of Wisconsin System. All rights reserved worldwide.
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Myo Fit Massage
Our relaxation massage is designed to relieve chronic tension by providing manipulation to both the superficial and deeper layer muscles. We use specific techniques to relieve extreme tension due to skeletal-muscular disorders, extreme physical activity, or just basic everyday wear and tear. Coupled with passive and active stretching a Myo Fit Massage will leave you energized and relaxed!
Deep Tissue Massage
At Myo Fit Massage we specialize in relieving pain and soreness and restoring body balance through deep tissue massage. With deep tissue massage we apply concentrated pressure to problem areas and tender spots to release tight muscles resulting in increased range of motion and less pain. Focusing on deeper tissue structures of the muscle and fascia enables your body to unwind from the restrictive connective tissue that restricts movement and prevents recovery.
What About Relaxation
While a deep tissue massage can produce some discomfort, the experience is relaxing and the overall benefit is you will feel better. It's a good hurt! Our massages also incorporate soothing stretches and joint movements which help to relieve tension from bundled up fascia and connective tissue which surrounds the muscles, bones, and joints.
Hot Stone Massage
Benefits of Massage


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Tuesday, July 10, 2007
© Copyright 2015 Gwinnett Daily Post
ATLANTA - Gov. Sonny Perdue should refund contributions left over from his successful re-election campaign or give the money to charity, Democratic U.S. Senate candidate Dale Cardwell said Monday.But the Republican governor's former campaign manager said Perdue was within his legal rights under Georgia's Ethics in Government Act to use those funds to create a political action committee. At issue is a finance report filed by the governor's 2006 campaign last week reporting that he had transferred nearly $800,000 in unspent funds to a PAC he formed last spring. Cardwell, who is seeking his party's nomination for the Senate next year, went after Perdue in an indirect attack on incumbent Republican Sen. Saxby Chambliss. The former Atlanta TV reporter declared his candidacy last month, vowing not to accept PAC money. He said well-heeled PACs give special-interest groups undue influence over politicians, at the expense of average voters. "PACs are the silent, behind-the-scenes cancer that is destroying our state and local governments," Cardwell said during a news conference at the Capitol. "PACs have all but replaced our system of one person, one vote." Cardwell blamed the influence of PACs on Chambliss and other members of Congress for driving the recent push for immigration reform, which went up in smoke last month when the Senate refused to bring the bill up for a final vote. "PACs leaned on Washington's professional politicians ... to create an amnesty bill, a bill that would ensure that corporations that funded those PACs would continue to have access to cheap, illegal labor," Cardwell said. Chambliss spokeswoman Lindsay Mabry said the senator would not respond to Cardwell's charges. In questioning the legality of using excess campaign money to create a PAC, Cardwell cited a news story from 2000 that reported a warning by the ethics commission that it is illegal for candidates for state office to give funds contributed to their campaigns to a PAC. But Nick Ayers, Perdue's former campaign manager and now executive director of the Republican Governors Association, pointed to an advisory opinion published by the State Ethics Commission in April stating that contributing to nonprofit organizations is a legally permissible use of excess campaign money. Perdue's PAC has registered with the Secretary of State's office as a nonprofit. "We took that advisory opinion and followed it exactly," Ayers said. Rick Thompson, the commission's executive secretary, said the agency's staff asked for the opinion after the issue of what candidates could do with leftover campaign funds came up in connection with several cases unrelated to the governor. "You can't give to a PAC on its own," Thompson said. "But if the PAC is a nonprofit, it's a different animal. ... We wanted everybody to be 100 percent clear on what the law is." Perdue has not said how the PAC will spend the money.
More like this story
- Ex-TV newsman jumps into Senate race ( June 5, 2007 )
- Democratic Senate contenders feud ( May 1, 2008 )
- Oxendine PAC checks spur probe
Ethics officials seek more information on donations ( October 16, 2009 )
- State panel clears Perdue of ethics charges ( November 18, 2005 )
- Sen. Johnny Isakson says he'll seek re-election ( May 11, 2008 )


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- Northern New York Newspapers
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CANTON - St. Lawrence University senior cross country captain Ariel Beccia has been named the U.S. Track and Field and Cross Country Coaches Association Division III Athlete of the Week for her performance in winning the Ronald C. Hoffmann Invitational at SLU on Saturday.
Beccia becomes the first USTFCCCA national athlete of the week in program history. She is from Rutland, MA and a graduate of Wachusett Regional High School where she was a three-time MVP in cross country and captain of cross country and indoor and outdoor track.
She has won three of four starts this season and is unbeaten in Division III only competition. She has led the Saints in every race and was among the top ten Division III finishers at the primarily Division I Paul Short Invitational at Lehigh, finishing behind runners from number one ranked Johns Hopkins and fifth ranked Williams.
Her win at Plattsburgh in the opening race of the season was the first collegiate championship of her career. She also won the Saratoga Invitational and this past weekends Hoffmann event.
Thousands of readers like you have made Northern New York Newspapers the number one ranked website* for local news and sports coverage in the north country.
You can continue on to this article in a few seconds, or you can visit one of our websites:


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Wondering what's with the discernible lack of camo on the streets recently? Well here's your answer: Rihanna has exhausted the world's supply in creating her Fall 2013 collection for River Island. No mean feat considering the abundance of cropped styles that run throughout, but then there are a whopping 80 pieces to choose from come September 12.
Don't think that the collection is suited for actual camouflage purposes, however. Thigh-high boots that somehow manage to incorporate both camo and snakeskin are the exact opposite of incognito, and ditto for the matching pencil skirt.
If army print's not your jam there are also cropped mesh football tees in abundance, plus plenty of undergarments that are probably intended to not be worn underneath anything. We do appreciate her attention to detail and consistency: All bordering elastic used in the collection is printed with the words, 'RIRI' and 'G4LIFE'.
Look at the collection in the gallery below.
Related links:
WATCH: Even More Crop Tops & Camo in Rihanna's 3rd River Island Collection
See Every Single Piece From Rihanna's Second River Island Collection
WATCH: Get Your First Look at Rihanna's Second River Island Collection
WATCH: Rihanna Makes Her Fashion Week Debut For River Island
Image title
this is some kind of spaceship or something.


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Memphis Grizzlies v Chicago Bulls
Palabras clave
Head coach Lionel Hollins of the Memphis Grizzles watches as his team... Fotografía de noticiasBaloncesto,Basket-ball - NBA Pro,Chicago,Chicago Bulls,Deporte,EE.UU.,Encuadre cintura para arriba,Equipo deportivo,Horizontal,Illinois,Lionel Hollins,Memphis Grizzlies,Mirar un objeto,NBA,Primer entrenador,United CenterPhotographer Jonathan DanielCollection: Getty Images Sport 2013 Getty ImagesCHICAGO, IL - JANUARY 19: Head coach Lionel Hollins of the Memphis Grizzles watches as his team takes on the Chicago Bulls at the United Center on January 19, 2013 in Chicago, Illinois. The Grizzlies defeated the Bulls 85-82 in overtime. NOTE TO USER: User expressly acknowledges and agrees that, by downloading and or using this photograph, User is consenting to the terms and conditions of the Getty Images License Agreement. (Photo by Jonathan Daniel/Getty Images)


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Efficient and Safe Hydrogen Storage
Efficient and safe storage and delivery of hydrogen is the major technical challenge of utilizing hydrogen as an alternative energy carrier.
Compressed and liquid hydrogen tanks often don't store sufficient volumes and pose safety risks. But Safe Hydrogen's metal hydride based chemical hydride and rechargeable hydride technologies offer storage efficiency and storage safety while providing the cost saving advantage of being able to use the existing fossil fuel infrastructure to deliver and store a pumpable and non-explosive hydride slurry as future "hydrogen fuels."
Because chemical slurry generates hydrogen from both the slurry
and the water during the chemical reaction, one unit of chemical
slurry carries the potential of generating twice as much volume
of hydrogen (at about the same weight ) as one unit of cryogenically
cooled liquid hydrogen. One unit of rechargeable slurry will release about
the same volume as one unit of cooled liquid hydrogen.
Cryogenically cooling hydrogen into a liquid state is a well established technology and considered the comparative benchmark for storing hydrogen. But the technology requires substantial energy to liquefy the hydrogen, includes continual "boil off" of hydrogen during storage and requires very costly storage tanks and handling.
Slurries, on the other hand, are stored at normal temperature and
pressure, can use existing low-cost "fossil fuel" tanks and pipe
lines and because they are not explosive and are flame resistant,
they do not require any specialized and costly handling procedures.
A comparison of the currently available storage technologies is shown below: The red areas indicate problems for the alternatives.
Safe Hydrogen slurries can utilize any and all hydrogen sources and are designed
to enable efficient, low cost and safe transportation and storage
of hydrogen to a broad based hydrogen market. Slurries sharply reduce
the significant costs of storing and transporting hydrogen. Rechargeable
slurries provide cost efficiencies making them superior for most
Today's existing technologies of using compressed or cryogenically cooled hydrogen multiply the original production cost of hydrogen by a factor of 6 to 10 before the hydrogen reaches the market place.
The hydrogen storing ingredient of the Safe Hydrogen chemical hydride slurry is a metal which had been converted to a metal hydride in the hydrogen "storing process." The metal hydride releases it's hydrogen, when required, in a managed reaction with water. The reaction, besides producing hydrogen, generates some heat and converts the slurry metal from a metal hydride to a metal hydroxide. This "metal hydroxide" slurry is then totally recycled including the conversion of the metal hydroxide back to a metal hydride. The recycling and conversion is achieved in a very large scale specialized process before the slurry can be used again.
The hydrogen storage and release reactions take place in specialized proprietary devices developed and designed by Safe Hydrogen and scaled to the appropriate process. The slurries and devices are patent protected.
The hydrogen storing ingredient of the Safe Hydrogen rechargeable
hydride slurry is a certain metal which had been converted
to a metal hydride in the hydrogen "storing process." The
metal hydride releases it's hydrogen, when required, in a
managed application of heat. As the hydrogen is released from
the slurry the metal hydride is converted back to the starting
metal. This "metal" slurry can then be again "charged" with
hydrogen. The charge/discharge process can be repeated hundreds
of times.
The hydrogen storage and release procedures take place in specialized proprietary devices developed and designed by Safe Hydrogen and scaled to the appropriate process. The slurries and devices are patent (applied) protected.
No material waste or disposal
All materials, constituting the slurry are reclaimed and or chemically reconstituted into their original state and may be used over and over again.
Core Materials are safe to use and widely available
The initial development and demonstration of the concept utilized lithium hydride. Safe Hydrogen developed the technology using magnesium hydride. Magnesium hydride offers superior cost, efficiency and safety benefits. Safe Hydrogen expect to explore other metal hydrides as well.
No Need for a New Distribution Infrastructure
While slurry must be transported to the market and returned from the market, the slurry's exceptional hydrogen storage efficiency makes it a cost efficient hydrogen fuel that - unlike other options- can meet near term DOE hydrogen cost targets.
A major cost advantage of this technology is based on the characteristics of the slurry. Slurry is a nonexplosive, noncorrosive, environmentally safe, pumpable "hydrogen fuel". Slurry can be stored, transported and pumped with existing tanks, pumps and pipelines and can therefore distribute hydrogen to the market utilizing the existing fossil fuel infrastructure. The only difference from existing fuel delivery systems is that the delivery devices such as trucks or rail tankers don't return empty. They are fully loaded in both directions. They return from delivery runs, loaded with depleted slurry that needs to be recycled.
Technology Demonstration
The first demonstration of the technology (using lithium hydride slurry) confirmed the ability to produce a very reliable, controllable and dependable flow of hydrogen. The test included fueling a Ford Ranger truck. The truck had a normal internal combustion engine modified to operate on hydrogen. [view demonstration (1.3MB mpeg)]. (Note: the noise in the background is a shop compressor not associated with the demonstration.)
The demonstration technology is described in our report [1.8MB PDF] prepared for the Proceedings of the year 2000 U.S. Department of Energy Hydrogen Program Review.


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Brother Intellifax 980M Thermal Fax Rolls & Supplies
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Grab a towel and head to the pool for a Saturday night show on the "Big Screen"! Float in the water or sit poolside for family-themed movie nights. Doors open at 6:45 p.m. and all movies start at 7:00 p.m. Bring your own float.
Mason Public Schools Aquatic Center
Saturday, May 19th-Alvin & the Chipmunks- Chip Wrecked
Cost: $10 per family (up to 4 people, $1 for each additional person)
All others: $4 per person
Children under 2 – FREE!


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Kids' overall rating:
Ramona Quimby, Age 8
Add this book to My Bookshelf
Cleary, Beverly
Tiegreen, Alan
Award Winning
3-5, 6-8
Reader Reviews
Check out what other kids are saying about this book! Be sure to send us your review of this book.
Grade 3C
St. Albert, Alberta, Canada
8 and 9
Our class enjoyed reading this book.Our favorite parts were when she got the egg in her hair, when she threw up in class and when her and Beezus made supper. Two thumbs up!
I like this book because when I was 8 years old I used to be like Ramona and especially because I have a sister that is like Beezus and she loved the book as much as me.
Pembroke Pines
I love Ramona Quimby books especially Beezus and Ramona.Ramona does the most naughtiest things!
I really liked this book because it had imaginary parts by Ramona. Ramona is so funny!
LOVED IT!! I was about 8 when I read it, so I could really relate to Ramona (especially because I have older sisters). I plan on reading this book again.
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Another great, sweet night of music and worship. It was a Great Friday! So nice to meet Felise, Lena and Judy.
Here is a link to my FB album from the concert.
https://www.facebook.com/media/set/?set ... b256ac1a42
Happy Easter!
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We know healthcare plans can be confusing, especially if you're shopping for coverage for the first time. Some things are similar to buying car or home insurance, but some things are much different. Here's a guide to the lingo. Keep in mind, we're always here to help. Call Premera at 800-722-1471 if you have questions.
Affordable Care Act (ACA): The federal healthcare reform law passed in March 2010. Also known as Obamacare or healthcare reform.
Allowable charge: The negotiated amount for which an in-network provider agrees to provide services. This amount is usually lower than the amount you would pay for the same service if you did not have health coverage.
Coinsurance: Your share of the fee for a service after you've met your deductible, and before you've reached your out-of-pocket maximum. If your plan's coinsurance share is 20%, you pay 20% of the allowable charge, and your plan pays the other 80% of the allowable charge.
Copay: A flat fee you pay for a specific service, such as an office visit, at the time of service.
Cost shares (or "out-of-pocket costs"): Costs that you pay for out of your own pocket for medical services, even if you have health coverage. Cost shares include deductibles, copays, and coinsurance.
Covered in full: Services your plan pays for in full, at 100% of the allowable charges and not subject to your deductible or coinsurance. For example, most preventive care is covered in full by most of our health plans.
Deductible: The amount of money you pay for medical treatment and services before your health coverage kicks in. This is similar to the deductible you pay for your car or homeowners insurance.
Exchange or marketplace: Another way to shop for health insurance, with a government (state or federal) website where you can compare plans from multiple companies and find out if you qualify for financial assistance. You can purchase your health coverage through the exchange or directly from Premera.
Formulary: A list of drugs the plan covers for specific uses.
Health savings account (HSA): Certain plans with higher deductibles allow you to open a special savings account to pay for many of your health care expenses. The money contributed to the account, by you or your employer, is not subject to federal income taxes when used for allowable healthcare costs, so the accounts offer tax advantages to some people. You generally have higher cost shares with these types of plans, so you should make sure you understand how they work before you consider them.
Network: A group of doctors, dentists, hospitals, and other healthcare providers that contract with your health plan to provide healthcare services at negotiated amounts, which are called allowable charges. Your costs are almost always lower when you get care from in-network providers.
Open enrollment period: The annual time period when you can apply for or make changes to your health plan. The open enrollment period for 2015 coverage ended February 15. The open enrollment period for 2016 individual coverage will begin November 1, 2015. If you experience certain life events, such as getting married, having a child, moving, or losing your employer's health coverage, you may qualify to apply for coverage outside these dates. See
special enrollment qualifying events.
Out-of-pocket costs: Costs that you pay for out of your own pocket for medical services, even if you have health coverage. Cost shares include deductibles, copays, and coinsurance.
Out-of-pocket maximum: The maximum amount of money you'll pay in a year for in-network covered services.
Preferred provider organization (PPO): A health plan contracts with specific doctors, pharmacies, hospitals, and other healthcare providers to be part of its network. You pay less if you use providers that belong to the plan's network. You can use providers outside of the network, but you'll pay a greater share of the cost.
Premium: The amount you and/or your employer pay (usually each month) for health coverage, regardless of whether you use any medical services.
Primary care physician (PCP): Your main or regular doctor or other healthcare provider. Some plans offer lower office visit copays if you notify us of your designated PCP.
Producer: A person or business that can help you shop for and choose health coverage. Often referred to as a broker or agent.
Qualifying events: If you have a significant change to your life, such as getting married, having a child, or losing your job, you may qualify to make changes to your health plan outside of the open enrollment period. Visit our
special enrollment qualifying events page.
Open enrollment for 2015 individual plans ended February 15. But you may be able to enroll or change plans now if you experience a qualifying life event.
Learn more.


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Find Events & Festivals
24 January 2014 - 4 February 2014
Contact Details : TAT Call Center 1672
TAT Uthai Thani Office
Tel. 0 5651 4651-2
カテゴリ : フェア&フェスティバル
Scale : Local
Submit inquiries and request for more information for this
Chinese New Festival in NakhonSawan is a grand celebration full of excitement throughout 11-day-periodof the festival. The festivities are held in honour of Chao Poh Pak Nam Pho. The procession comes with spectacular acrobatic performances such as climbing up an over 10-metre pole to get the money reward on the top. Local people will pay homage to Chao Phor and Chaoe Mae Pak Nam Pho, the guardian spirits of NakhonSawan province. Also, the visitors are invited to take part in merit-making activities at Lan Boon Thepachao, the Garden of Chinese Deities.


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Destination: Seminole Casino Immokalee heats up the action
Feeling lucky? The opportunity for gambling has always been present in Southwest Florida, because the Native American Seminole tribe maintains their tribal lands as an independent territory by agreement with the federal government.
Until recently, the gaming activities at the Seminole Casino in Immokalee, a small town about 40 miles northeast of Naples, have been limited to a small number of low-paying slot machines.
The last few years, however, have ushered in an era of renegotiation with the state government, resulting in a huge increase in the number and kind of games the casino can offer. An expansion and renovation finished in February not only rivals facilities found in larger cities, but also brings greater dividends to players. The upgrade to Class 1 slot machines, for example, just garnered a Naples man the largest payout in Florida history, $3.5 million.
Blackjack and poker are drawing big crowds as popular games of skill and chance. Others include mini baccarat, three-card poker, pai gow and let it ride. Texas Hold'em bonus poker is a great group activity, where out-of-town visitors and their friends can get together for a full night of stimulating entertainment and camaraderie.
Games offered in the poker room are limit and no-limit Texas Hold'em, seven-card stud and Omaha hi-lo. Additionally, players are eligible to win a Bad Beat jackpot and bonus hands while playing live games.
The slots still provide the most entertainment bang for the buck, and the assortment keeps getting bigger and better, Star Trek slots, exclusive to Seminole casinos in Florida, allows a player to leave the traditional mode to interact with the Star Trek storyline, pick a character and win money while having an outer space adventure.
A sampling of other slot titles includes Reel'em In, Monopoly Grand Hotel and Jaws, as well as popular favorites such as Video Poker, Double Diamonds, Triple Diamonds, King Kong, Deal or No Deal and Wheel of Fortune. The most attention is being drawn by the new high limits gaming area, with machines that accept $5, $10, $25 and $100 denominations.
The New York-style First Street Deli gives players a place to relax and charge their batteries with a wholesome, freshly prepared meal, while the Zig Zag bar offers a full range of alcoholic refreshment and live entertainment, including music and comedy, like the popular Stan & Haney Show.
The Seminole tribe is sensitive to the fact that gambling addiction is a recognized public health problem and promotes responsible gaming. Ample signage on the premises admonishes those in need: "If you or someone you know has a gambling problem, please call 1.888.ADMIT.IT."
Other, more active measures include voluntary self-exclusion. In addition, they are the only casino company that voluntarily contributes to the Florida Council on Compulsive Gambling, donating $300,000 in 2008 to fund programs and provide services and support to those adversely affected by gambling.
The casino is open 24/7, and joining the Seminole Player's Club can parlay a host of rewards and discounts throughout the statewide network of seven casinos. Information: seminoleimmokaleecasino.com
506 South First Street, Immokalee 658-1313
Subscribe to the Naples Daily News
Need Help? Call us at 1-888-878-6842.
Monday-Friday: 6am-6pm / Saturday: 7am-3pm / Sunday: 7am-2pm


text: United States House of Representatives, 108th Congress, 1st Session United States. Congress. House. general text web site 20030313 OPEN eng electronic application/msword application/pdf application/vnd application/x-javascript application/x-msmetafile application/zip audio/midi audio/mpeg audio/x-pn-realaudio audio/x-wav image/bmp image/gif image/jpeg image/png image/tiff image/x-icon text/css text/html text/plain video/mpeg video/msvideo video/quicktime born digital The United States House of Representatives, 108th Congress, 1st Session: Information on the United States House of Representatives. US House of Representatives, US House, Representatives, Members of Congress, Congress, The Capitol, Capitol Hill, Congressional, Committees, Member Sites, Committee Sites, Leadership Sites, Politics, Political, US government, united states government, united states house of representatives, US Code, US laws, united states code, united states laws, visiting washington dc, Washington dc, legislative information, legislation, bills, amendments, congressman, congresswoman, congressperson, congressional schedule, this Week on theHouse Floor, currently on the house floor, the legislative process, roll call votes, write your representative, internet law library, today in committee Iraq War, 2003- Iraq History 2003- United States Politics and government 2001- Iraq War, 2003 Web Archive http://hdl.loc.gov/loc.natlib/collnatlib.00000003 hdl:loc.natlib/mrva0003.0217 http://house.gov/ http://hdl.loc.gov/loc.natlib/mrva0003.0217 Library of Congress, Washington, D.C., 20540 USA dcu None 20041104 mrva0003.0217 eng


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What is the difference between Crowns and Tiaras?
What is the difference between Crowns and Tiaras?
A Crown is a headpiece traditionally and symbolically in the shape of a circle or oval to represent infinity, power, victory and honor and long ago worn exclusively by the Gods and Rulers. Crowns can be made of a variety of materials, but to truly be considered a crown the base is circular and the designs goes all the way around, whereas a tiara's base is only three quarters in shape. Within the Crown Family there are 4 categories, Round, Adjustable, Men's, Oval. Round Crowns are the most popular and widely used in the beauty pageant world. Adjustable Crowns look allot like a tiara in that they do not have the decoration going all the way around like a traditional crown does, they do have a round base but the round base can be adjusted for size. This makes it more flexible when it comes to fit. Men's Crowns are usually heavier in look and larger. Oval Crowns are oval in shape and are custom made to fit your head.
A Modern Tiara is generally a semi-circular headpiece used as a form of adornment and initially worn by only the Royals. Queen Elizabeth II is said to have the largest collection. Within the Tiara Family there are 3 categories, Contour, Quinceanera and Bridal. Contoured Tiaras are unique in that they have a rise in the front base to give an illusion of height. Quinceanera Tiaras are usually reserved for that special time in a young Hispanic girl's life about age 15 or 16 symbolizing the beginning of womanhood. Bridal Tiaras come in both crystal and pearl designs and are usually a vital part of a bride attire. Tiaras in general are more flexible when it comes to fit, since they usually adjustable. They also tend to weigh less, since the metal and rhinestones do not go all the way around.
Children and Infant Crowns and Tiaras which are specially sized down versions of adult crowns and tiaras are available, too.
So many people wear crowns! Mardi Gras, Rodeo, Prom, Brides, Festivals, Fraternal Orders, Corporate Events and Pageants.
Crown and Tiara Attachment Options
All of our tiaras come with either hair combs or a adjustable band for a flexible fit; Crowns come with bobby pin rings to help secure it to the hair; Adjustable Crowns come with our adjustable band; Custom Crowns are fitted to the head and need no attachment.
Crown and Tiara Height/Diameter
The height shown is for the tiara or crown at it's highest point. Some styles may graduate down and others are the same height all the way around. Smaller diameter crowns (like under 5 inches) are made to rest on top of the head. Larger diameter crowns (like over 6 1/2 inches) fit more like a hat or can be custom fitted to your head. If you'd like more information on the height or diameter of any of our products, please contact us before ordering and we'd be happy to provide you with any information you need.
We make Custom Crowns and Tiaras everyday! What can you dream up?


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Osteria Francescana
Posted 07 July 2010 - 02:53 PM
A miniature Fish Market with fresh raw seafood on ice - oyster, prawn, lobster, and sea bream from Adriatic Sea with a flick of sea water emulsion. The surprising part was actually underneath the ice! We broke open the ice before eating and found ourselves surrounded by an intense charcoal smokiness from this "abstract grill"!
This is the only place you could have "grilled sashimi"!
Another superb course was Eel swimming up stream in the Po river:
Using eel from the main river in northern Italy, this is Massimo's version of Japanese barbeque eel but using Saba sauce instead! Served with an acidity distilled green apple on the left and a polenta cream on the right.
The menu was well thought out that each course had its point! Here, Massimo reinvented a traditional Modena dish, Cotechino.
Cotechino and Lentils in May
It was a menu full of outstanding courses, but the desserts took the spotlight! Before the meal, they did ask us how opened-minded we were with dessert.
It was foie gras with 40-year old balsamic vinegar spilling out, coated with crushed hazelnut and almond! The richness of the creamy foie, the deep flavour from the aged balsamic, the crunchiness from the roasted nuts, and the delicate sweetness from the Moscato...
Exceptional, truly exceptional! Chef Bottura really has guts to serve foie gras as a pre-dessert, but the manager said they usually serve it much earlier as it could be too shocking for many diners. Regardless when you have it, this is a spectacular snack anytime of the day!
Then, the most unforgettable dessert in my life! Not only was it impressive on the palate, but in my mind too. How could things that sounded so wrong for dessert be so right?!
The warm baked aroma coming out of this sweet potato was appealing, the seductive fragrance from the white truffle was arousing, and without a doubt, the crème anglaise did a brilliant job of marrying them together.
They first scooped out the baked sweet potato and then made a soufflé out of it. Even with the crème anglaise, this airy soufflé wasn't overwhelming at all and it did a good job of satisfying our sweet cravings. It was indeed a damn good dessert!
This meal definitely justifies a special trip to Modena!
For album of full meal, see HERE.
Posted 08 July 2010 - 03:19 PM
Posted 09 July 2010 - 12:47 AM
Thanks a lot in advance!
Posted 09 July 2010 - 02:14 AM
I think it was around 160euro per menu but might change in different seasons.
There isn't a fixed wine pairing but the sommelier will sure do a good job depending on your preference and consumption.
Must go, you will enjoy it!
Posted 07 August 2010 - 12:36 PM
But the rest of our 9 course meal was rather mediocre in hindsight - especially when compared to other top end avant garde restaurants, such as Amador in Langen/Germany or Alinea in Chicago. (I see you had the same pasta dish that we had - and I don't know how many other, more traditional restaurants you visited, but had way more interestng pasta dishes in some simple trattorias around Modena and Bolona.)
Service was extremely stiff, the manager being pretty arrogant (especially when talking about "all those stupid bloggers"...).
How long was your evening there? We were in and out in about 2 hours... it seemed like Mr. Bottura was not present that night and the staff wnated to get home early... (some diners arrived after us and even left before us). Not what you would expect in one of the worlds top 10 restaurants
Pictures (not very good at all) can be found here:
But maybe the only had a bad night and we need to go back there.
PS: regarding he different menus: we had the "classic's" menu. And it seems that the best dishes of that one (foie gras, parmegginao) are also part of the "Contemporary" menu.
Edited by kai-m, 07 August 2010 - 12:47 PM.
Posted 07 August 2010 - 05:07 PM
Posted 08 August 2010 - 03:58 AM
But Iam not sure about Combal.zero either - from what I saw and read the cuisine there seems to rely very much on culinary jokes and silly gimmicks.
Having eaten at 3 of italys most renowned restaurants by now (and some regular 1*-places), all of them very different (La Pergola in Rome, Il Duomo in Sicily, La Francescana) and all of them kind of disappointing, Iam not sure anymore if italian high end cuisine is really worth the time/journey/money...
Edited by kai-m, 08 August 2010 - 04:41 AM.
Posted 08 August 2010 - 05:03 AM
How long was your evening there? We were in and out in about 2 hours... it seemed like Mr. Bottura was not present that night and the staff wnated to get home early... (some diners arrived after us and even left before us). Not what you would expect in one of the worlds top 10 restaurants
We were there during lunch, the only table. Our meal was 3.5hrs, Chef Bottura and his wife Lara were there as well. They are very friendly!
Having eaten at 3 of italys most renowned restaurants by now (and some regular 1*-places), all of them very different (La Pergola in Rome, Il Duomo in Sicily, La Francescana) and all of them kind of disappointing, Iam not sure if italian high end cuisine is really worth the time/journey/money...
Hmmm... sorry to hear that you are a bit disappointed. I was at La Pergola 3yrs ago and felt it was just a very French influenced meal. But what about the 3* Dal Pescatore? I was there 3yrs ago as well and it is one of my favourite Italian restaurant. The 2* Vissani (north of Rome) is pretty good as well. We had a good seafood meal at the new 3* da Vittorio last month too. (HERE is all my Italian experience in case you are interested.)
But in Italy, I found great food everywhere... maybe that makes it less a gap (just food alone) between high-end restaurants and regular places compares to other cuisines around the world. I always visit Alba in November for the white truffle... all the restaurants I had so far were great (at least much better than London).
But Iam nut sure about Combal.zero either - from what I saw and read the cuisine there seems to rely very much on culinary jokes and silly gimmicks.
Combal.zero, it is one of my target for this year. Yes, I think it will be a bit gimmicky but I just hope it would be a fun experience with a few tasty courses. I will definitely go and check it out soon.
Posted 17 November 2011 - 04:04 PM
Posted 18 November 2011 - 03:37 AM
Posted 05 April 2012 - 12:14 PM
The Proust quotation referring to Madeleines appears at the top of the menu, and, although I felt like I should regard this as a bit contrived, the moment the amuse arrived, it kind of made sense (even if I still don't care for Proust).
Some pictures (sorry about the poor quality, but we essentially took them to reminisce over, and to be able to illustrate our enthusiastic descriptions to friends and family):
'Memory of a mortadella sandwich' amuse bouche; the mortadella is a mousse, and the pistachios and garlic appear separately at the right, ground and as a cream, respectively, so all the flavours stood out very cleanly and intensely
Massimo Spigaroli Culatello (42 months), Modena Prosciutto (30 months) with a mostarda
'Little finger' tortellini in capon broth
Tagliatelle in ragù
'Bollito misto non bollito' (a deconstructed bollito misto; clockwise from a bit past the 18.00 position are head [amazing gelatinous consistency, my favourite, I think], tongue, a bit I forget, trotter, tail, and cotechino; there was an incredibly evanescent parsley foam in the centre, and underneath it all was a reduction of red bell peppers)
Pre-desert consisting of a wafer sitting on a dab of yogurt, and topped by a disk of goat milk ice
A deconstructed warm and chilled Zuppa Inglese
Array of small sweets, including a raspberry gel with rose crumbles (unless I'm very mistaken), some very glossy Madeleines (a nod to the Proust quotation?), and some tiny baba
Each course was accompanied by incredible bread, and we shared a bottle of 2009 La Stoppa Rosso, which we were too stuffed to finish.
We did manage to fit in coffee, then concluded that remaining seated would mean we'd lapse into a coma, so we paid up, then wandered about Modena until it was time to take the train back to Florence.
It's difficult to describe a largely visceral reaction that accurately evokes memories I'd believed were unduly rosy. I don't love dining experiences that verge on performance art, so I particularly appreciated the serene and evocative nature of this meal, but I do realize that for someone who did not got to school in Italy a few decades ago, the impact must be quite different. A moment that stands out clearly is when Mr. Bottura began discussing the amuse, as we began on it, and my spontaneously exclaiming 'Oh!', then briefly reminiscing with him about school merende, savouring a bit of a collective memory. It was remarkably personal.
I'd do this all again in a heartbeat.
Michaela, aka "Mjx"
Manager, eG Forums
Posted 06 April 2012 - 04:54 AM
Tasty Travails - My Blog
My eGullet FoodBog - A Tale of Two Boroughs
Was it you baby...or just a Brilliant Disguise?
Posted 06 April 2012 - 09:54 PM
My thought exactly.
While everything looks amazing, that culatello and prosciutto truly made my mouth water.
Posted 08 April 2012 - 01:37 AM
Michaela, aka "Mjx"
Manager, eG Forums
Posted 14 December 2014 - 04:34 AM
Modena is not the kind of city in Italy that I ever plan to stay overnight, let alone for 2 nights. During our trip to Italy last month, my wife would like to visit Venice and Milan – I've been to both. When I worked out the plan, I saw what's 'available' in between these 2 major cities? Initially (and logically), Florence will be the next option. I loved the museum there, the city was beautiful and I've never been to Enoteca Pinchiorri. But then, Enoteca was not attractive enough and I really want to visit a new city this time. When I looked the map of Italy, I observed with gastronomy restaurants in mind – that's when I laid my eyes on Modena, the home of the avant-garde restaurant – Osteria Francescana. In addition, I felt I would need a 'base' to visit another top restaurant in the smaller city the next day. So, staying over in Modena was not a bad choice.
In recent years, there's an Italian Chef that has become the central attention among food journalists and foodies alike – his name is Massimo Bottura. Besides Michelin 3-star, Massimo received numerous other awards for himself and his dearest restaurant, Osteria Francescana. Yes, this establishment was my main attraction to visit the city famous for its balsamic vinegar and Ferrari. I reserved the restaurant in September for Friday evening and it's not a problem at all. Osteria is located in the old city of Modena. We arrived almost 30 min later from our initial booking and surprisingly we're still the first guests reaching there. At 8:45 PM or so, our dining room with 6 tables were all filled up – Italians happened to eat very late too, furthermore we're the only table that didn't know how speak the local language. The setting was modern with widely spaced large tables and leather chair. The dining room is windowless with modern & minimalist decor and the wall painted in some kind of light blue color. As I perused the menu, the staff brought in amuse-bouche (mortadella sandwich – smooth & fragrant) to tease our palate and bread (white, wheat and croissant).
There were 2 tasting menus offered: Sensations and Tradition in evolution. My habit when visiting the restaurant for the 1st time will be to order its classic dishes, so menu Tradition was an obvious choice – we also added Modenese tortellini in Parmigiano cream to share. The first half of our degustation menu (excluding desserts) were inspired by ancient and recent stories/incidents happening around the region; the dishes were generally clever, provocative and attractive but not too profound.
-the saba lacquered eel was soft and sweet, similar to top quality unagi one can get in Japan. The twist was that the kitchen put sour and salty variations to balance the eel sweetness from the apple jelly, polenta cream and burnt onions
-cotechino (salty pork sausage, a kind of Italian charcuterie product) was covered with zabaglione (versatile and tasty yellow custard). At the very bottom, there was crisp & sweet biscuit – a nice contrast in taste and temperatures
-caesar salad in Emilia had 22 distinct ingredients inside the lettuce. I wasn't really impressed with it; it was just alright
-5 Parmesan reggiano cheese tasting in different temperatures, textures, ages/maturities and flavors. I can taste cheese that was intensive, velvety and crisp – a sublime, creative and complex dish.
The second half of the meal was my favorite; the desserts were of high quality as well – pleasing to both eye and palate
-tagliatelle in right texture and temperature was well-mixed with tender and delicious no-butter ragu made of pork, veal and bone morrow – excellent
-an iconic pasta dish from the region & Bologna: traditional tortellini filled with various meat (veal and different parts of pork); the pasta was delicate and light but flavorful while the reggiano cream (coming from local cows) was fresh and intense yet balanced. Any great chef always possesses strong fundamental techniques when executing & elevating 'regular' traditional dishes to fine dining levels.
I enjoyed these 2 pasta dishes very much
-for the main course, we had Piedmontese beef coated with charcoal ash. Massimo spread the colorful sauce (beet root, potato and vinegar) on the plate like a master painter brush his stroke on a canvas – a beautiful presentation! If you're a fan of juicy beef with lots of fat, then you would be disappointed. This lean and tender Italian beef was different. It was perfectly cooked with great texture and subtle flavor. The sauces were interesting but the taste was unusual for my palate. Don't expect any grilled steak smell here
-the pre-dessert was the famous creamy & intense foie gras lollipop; it supposedly was balanced by strong balsamic vinegar inside. This was a bit too much for me in spite of the almonds & hazelnuts – simply too rich
For the desserts, the kitchen was generous to give us an extra dish to share
-according to the menu, we had vignola. Apparently, it was fresh dark cherries ice cream seated on good chocolate 'soil' and mild coffee jelly. The overall flavor was tasty and refreshing
-we would not leave without having this extra dish: the broken lemon tart, creating perfection from imperfection. A superb and creative dessert with great attention to details, it's also really flavorful – an excellent display of sweet and sour taste as well as texture & temperature contrast. One of the best things I ate for this dinner.
We didn't remember we're given any petit fours.
There was a "bizarre" and unique experience during this dinner. In the middle of our meal, Massimo Bottura walked into the dining room and greeted diners, which was very normal these days where Chef-owner showed respect and entertained his/her clients. Then, Massimo came to our table ... I didn't exactly remember what I told him, but it's something like this: "I saw your cuisine to be modern and creative/experimental, yet you also were able to produce very good classic dishes. Do you plan to pursue and progress in both styles in the future?" I just skimmed through about Chef Bottura and his cooking prior to this visit. I expected this to be just a casual conversation between guests and the Chef, but suddenly from his face expression, Massimo seemed to be bothered. On the one hand, he looked 'angry & troubled', on the other hand, I sensed that he wanted to explain or said something but could not or did not know how. He replied us with some short phrases and ended with (in rather serious tone): "I want to see both of you after the meal". Oh dear ... did we violate something? I saw my wife, and we were both perplexed. The staffs were smile. "What's happened?" I asked them and they simply shrugged off
After having finished the vignola and lemon tart desserts, sure enough my maitre d' said that the Chef would like to invite us to the kitchen. Oh oh, were we in trouble? As we entered the kitchen, almost everyone looked at us ... with friendly smiles thankfully. Then, Massimo passionately explained his cooking and some of his dishes – a fun 'lecture' from a talented chef. In short, every dish he made, there was a story and inspiration behind it; he didn't like to simply mix some 'random' ingredients to find good taste, it's meaningless. After that, Taka, the pastry/sous chef, brought a dish freshly prepared for us. It's beautiful – seems like an artistic painting of forests/woods. Chef Bottura said it's one of his latest inventions: the camouflage of "hare royale" – inspired from Stein and Picasso. I pondered: besides the foie gras and some herbs, the rest of the ingredients were more suitable for desserts – chestnut, chocolate, biscuit, coffee etc. Well, at the end I learned it's in a fact a dessert. We were given a tea spoon and swiped horizontally to taste it; we did it 3x – top, middle and bottom part. And after every byte, we ate the sweets at the sides and sipped a plain black coffee to clean the palate. True enough, each byte generated slightly different flavor, but the duck liver and hare flavors were apparent and quite strong actually. During this process, Massimo never stopped talking (in a genial spirit) about his cuisine. It became obvious from this experience that Chef Bottura is an eloquent person and he had an excellent command of English. His other trusted lieutenant Yoji was also Japanese. At the end, we got better understanding of him and his cooking; Massimo looked happier, more relaxed and relieved after being able to bring forth what had been inside him since the middle of our meal. A sigh of relief for me and my wife; we laughed a lot during that time and ended by taking pictures together in the kitchen.
The service was polite and a bit formal throughout the meal; my maitre d' in particular was professional, fluent in English and knew the dishes very well. I had 2 glasses of wine: a fresh and aromatic (young) wine from Sicilia and Barbera La locomotiva. It's a very satisfying meal. While I could not say every dish was delicious, most of them were interesting, eye-opening, thought provoking and creative. The traditional Italian dishes and desserts were top notch; they're worth for a detour. Given Massimo's philosophy, I know that Osteria Francescana is still a work in progress albeit now is already performing at a very high level. It's not the best Italian restaurant I've been ... yet, but I look forward to returning here for more interesting culinary adventure in the future should I have the opportunity. I hope Massimo would still be in the kitchen as often as he can and not fell into trap of quickly capitalizing on his fame by opening new restaurants everywhere. I bestowed 95/100 for this meal (equivalent to 2 ¾* by Michelin standard)
Here are the pictures from my dinner: https://picasaweb.go...anaModenaItaly#
- teonzo likes this


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[99.00.08.1] Courtesy of the Rochester Museum & Science Center, Rochester, NY
The Historic Waterways Adventure Online Curriculum is comprised of a series of eight investigations that utilize primary sources: literary transcripts, maps, paintings, sheet music, engravings, reports and other documents from public and private collections, to explore what life was like on the Erie Canal. Students of all ages will have abundant opportunities to draw their own conclusions about who lived, worked and traveled on the Erie Canal, what their lives were like, and how their experiences compare to our lives today. Those who engage in the Historic Waterways Adventure will be able to trace the importance and use of the canal over time, and imagine what the future of the canal may hold.
When completed in 1825, the Erie Canal stretched 363 miles across New York State, connecting Buffalo with Albany, New York. Created by human and animal power, contemporaries heralded the canal as a technological marvel. Many considered it to be the Eight Wonder of the World. The Erie Canal dramatically influenced the development of New York State and America. Cities along its route grew rapidly and prospered. The Erie Canal turned Rochester, New York into a boomtown, New York City became the largest seaport in America, and New York State grew to be the Empire State. Americans and European immigrants moved westward via the Erie Canal, and expanded the boundaries of the United States.
The document-based investigations of the Historic Waterways Adventure will prepare students for the Document-Based Questions that are part of 5th and 8th grade New York State Social Studies Assessments. It is recommended that anyone planning a cruise on the contemporary Erie Canal experience the Historic Waterways Adventure before cruising.
We are grateful to the many repositories that generously provided images and documents for the Historic Waterways Adventure Online Curriculum, so that students would have access to the rich resources that provide incomparable opportunities to understand the past. Images are provided for educational use only and may not be reproduced without permission of the owners.
We would like to thank those who have contributed to the Historic Waterways Adventure Online Curriculum:
All images in the Historic Waterways Online Curriculum are protected by copyright and have been provided for educational use only. All other rights, including reproduction or re-distribution of these images, are reserved by the source institutions. Please contact the appropriate repositories for permissions.
A consortium of Rochester, New York educators and historians created The Historic Waterways Adventure Online Curriculum. The partnership included educators Dr. Lisa Wing and Christopher Dolgos of the Genesee Community Charter School; Robbin DeHollander and Jennifer Tomm of the Rochester City School District; and Jennie DeBree of Aha! Consulting. Historians who participated were Mary Jo Lanphear, Town of Brighton Historian, Ruth Rosenberg Naparsteck of Herons Bend Productions, and Victoria Schmitt of Corn Hill Navigation. Zachary Welch of Tech N' Taboodle LLC designed and built the online curriculum site, and Kathryn Murano of the Rochester Museum & Science Center secured facsimile copies of all the documents, and designed and built the downloadable version of the online curriculum. Jan Wyland of the Rochester Museum & Science Center provided editorial support and Sandy LaFay of Corn Hill Navigation provided administrative support.


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12 posts tagged with France and switzerland.
Displaying 1 through 12 of 12. Subscribe:
A Tour On Purse Strings
After years of scrimping and saving, we are contemplating a trip abroad in the fall. However, small budget means we have to figure out what to visit and how. Please help us figure out the last potential vacation overseas for the next decade or so! [more inside]
Germany, Austria, France and Switzerland Travel Ideas
The Murrey family is heading to Germany this July and staying in Stuttgart with friends. They have a car. We need your guidance on what to see and where to go. [more inside]
Looking for a modern-day moveable feast.
What are your favorite books (fiction, non-fiction, poetry, etc) and films about contemporary life in Paris, Munich, and/or Zurich (or their environs)? (Translated into English, of course). [more inside]
Looking for feedback on my plan for a May trip to Western Europe.
Looking for feedback on my plan for a May trip to Western Europe, probably Paris and one other country. [more inside]
2 weeks driving around Europe at Christmas - what not to miss?
European road-trip for the holidays (filter). [more inside]
Swiss passport holder trying to do seasonal work in france
Australian holding a swiss passport and looking to do some seasonal work (less than 2 weeks) in france while travelling. [more inside]
Screw Chevy Chase
I'm looking for underrated, obscure European vacation stops. [more inside]
Where to go from Lyon?
I'm thinking of taking a day/weekend trip from Lyon (Rhône-Alpes) to... somewhere. I'd like the destination city to be pretty close. Any suggestions? [more inside]
Does anyone know a good French Language School in Geneva
I'm staying with friends on the border between Switzerland and France for about six weeks this summer and would like to find a school that offers intensive French lessons. Ideally I would leave for France sometime in the beginning of June and stay until mid-July, though my dates are flexible. I speak intermediate level French now and would be willing to come into a course a little late, if necessary. Thanks!
Staying in France while visiting Geneva?
For a visit to Geneva, would it be advisable and convenient to stay in a nearby town in France? Which town? Which hotel? Convenience is key! [more inside]
Paris, London, Switzerland in a week - recommendations?
I want to do Paris/daytrips (1-2 days), Switzerland (4-5 days), and London/daytrips (1-2 days), all late this January. I'll be traveling alone. I'd love some advice. [more inside]
Looking for French Train Announcement Sound Files.
I'm looking for sound files from trains and buses in specific cities of Europe. [more inside]
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Booksellers Rock! Emily Crowe, Odyssey BookshopJune 15, 2011 • 6 Comments
Name: Emily Crowe
Bookstore: Odyssey Bookshop
Title: Assistant Manager/Buyer/Bookseller/Big Kahuna
Brief Bio: I've worked several venues in the book world ever since I left grad school, including as a publisher sales rep, at a library,…
October 26, 2010
What We're Reading: Cutting for Stone3 Comments October 26, 2010 • 3 Comments
Editors will tell you that there's an occupational hazard that comes with the job. To wit: it can be hard to carve out time to read totally and utterly for pleasure.
That is why I…


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As we all know that lemon is a rich source of Vitamin C and helps us keep away Scurvy from affecting us. Scurvy is a hazardous condition which affects our oral health and results in swollen gums which time to time bleeding as well. But lemon is also very effective in lowering our blood cholesterol level by a significant amount and also it helps us shedding those extra pounds as well.
A glassful of slightly warmed lemon juice with a pinch of salt in it can work wonders if taken every morning once we wake up from sleep. This method has found to be extremely useful in lowering the cholesterol level in the blood thereby reducing the risk of heart attacks. Also there has been noticed a marked reduction in the body weight of people who are clinically obese. I haven't tried it personally yet but it certainly seems to be worth a try.
Source: whatscookingamerica.net
Tags: |#Lemon-Juice |#Salt |#Vitamin-C |#Cholesterol |#Scurvy |#Obese |#Extra-Pounds |


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Sophie Mayer is the author of The Cinema of Sally Potter: A Politics of Love (Wallflower, 2009), and co-editor of There She Goes: Feminist Filmmaking and Beyond (Wayne State University Press, 2010) and Lo personal es politico, an anthology of essays on feminist documentary (INAAC, 2011).
She has also published three poetry collections, Her Various Scalpels (Shearsman, 2009), The Private Parts of Girls (Salt, 2011) and Kiss Off (Oystercatcher, 2011).
For more information, see www.sophiemayer.net.