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CHICAGO ROCKS! Geology in the City
ESCI 109, Section 02
Fall 2009
Daily Objectives #15 (October 27, 2009)
Dr. Sanders
By the end of today's class, you should be able to do the following:
The Mega-Mosaic, revisited
w (Continued from last time) Determine the locations of high land and low land for a select group of topographic quadrangles.
w (Continued from last time) Put together the information from the topographic quadrangles to complete a "mosaic" picture of topography in the area of interest.
Topographic Maps
w (Review) Use contours on a topographic map to find the location of stream valleys.
w (Review) Determine the direction of flow of a stream using contours on a topographic map.
w (Review) Sketch what a stream valley would look like on a topographic map.
w Find the "Map Locator" resource on the USGS web site, and use it to find and download topographic maps.
Putting It All Together
w Using topographic, geologic, and street maps, locate the position of the special study area identified during class.
w Describe the study area in terms of its topography and surficial geology.
w Generate hypotheses for the study area's formation
w List the steps you would take to investigate this study area on a field trip.


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Don Hewlett Chevrolet's FRIDAY NIGHT FANSTAND is whiparound coverage of Central Texas high school football on Friday nights, aired on Talk 1370AM and Majic 95.5 FM. From the first snap of Zero Week through the last Austin-area team alive in the playoffs, we bring you interviews, up-to-the-minute scores, and live play-by-play action from some of the area's biggest teams.
During the off-season, the coverage never stops on social media. Check out our Facebook and Twitter profiles for the pulse of high school sports from across Central Texas.
Fanstand is proudly sponsored and supported by:

subset: commoncrawl


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FLOW-3D Announcements
Casting: An Analytical Approach
Casting: An Analytical Approach, co-authored by Alexandre Reikher and our own Michael Barkhudarov, will be published by Springer in early August 2007. A resource and design tool for product and process designers who work with aluminum castings, this book combines many aspects of product and process development, from an overview of casting processes to a discussion of the strength of materials. Casting: An Analytical Approach features real-life problems, which product and process engineers face every day. A CD-ROM with user-friendly applications written in MATLAB and Visual Basic is also included.
FLOW-3D Users Win Best Paper Award
Preston Scarber Jr. and Charles Bates, long-time FLOW-3D users at the University of Alabama, were awarded the Best Paper Award (Engineering Division) by the American Foundry Society at the 111th Metalcasting Congress held May 2007. Download a copy of their paper, Simulation of Core Gas Production during Mold Fill.
Summary of 7th European FLOW-3D User Meeting
A view of the river wall
in Tübingen, Germany
8 June 2007
Tübingen, Germany
Users from throughout Europe gathered in historic and beautiful Tübingen to re-connect with one another and to listen to and learn from interesting presentations about experiences with FLOW-3D. The meeting, held one day after the wild annual boat races on the Neckar River, was hosted by FLOW-3D's representative in Germany, CFD Consultants.
Presentations were given on FLOW-3D applications in hydraulics (TU München and Universität Innsbruck), casting (Hydro Aluminium and Schaufler Tooling) and free-surface flows over submerged bodies (XC Engineering). In addition, CFD Consultants presented an excellent talk on best practices and presented some results and observations on their implementation of a customization for FLOW-3D on prediction of mechanical properties of aluminum alloys. Flow Science's Vice President of Research and Development, Dr. Michael Barkhudarov gave a talk on the latest FLOW-3D release and a preview of upcoming developments.
Users Site Additions
Step-by-step Tutorials
Users can now download step-by-step tuturials for high pressure die casting and foundry applications using FLOW-3D. We will be adding tutorials for other applications soon, so check back in.
V9.2.1 Patch
Updates for version 9.2, including minor corrections and fixes for issues in the user interface, pre-processor, solver and post-processor, are available on the FLOW-3D Users Site. This new release version, numbered v9.2.1, is limited to the following platforms:
- Windows 64 (x86-64bit)
- Windows 32 (x86)
- RHE Linux (x86-64 bit)
- RHE Linux (x86-32 bit)
For a list of resolved issues and to download a patch for your platform, please log on to the Users Site, click on Software Updates and choose the appropriate platform.
Note: The FLOW-3D Users Site is available only to users under a maintenance agreement. To request login information for the Users Site, please email us.
"The FLOW-3D training class gives a good overview of the mode-of-use and capabilities of the program. It provides a good balance between the "physics" (theory) and the "mechanics" (how to operate) the system."
David Burch PE
Chief Engineer
AlchemCast LLC
New! Advanced Training in Hydraulics
This class has moved to September 19, 2007, and will be held in conjunction with the 2007 FLOW-3D World Users Conference.
Training Schedule
The next scheduled dates for FLOW-3D training are August 7-10, October 2-5, and December 4-7 2007. Classes fill up quickly, so be sure to sign up early. Go here to download a registration form.


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Don't miss our 7th annual American Craft Beer Fest featuring 640+ beers from 140+ brewers this May 30 & 31 in Boston, MA! Buy your tickets now!
BeerAdvocate on your phone?! True story. Try the beta now.
Consecration - Russian River Brewing Company
Displayed for educational use only; do not reuse.
Ratings: 3,175 | Reviews: 1,004 | Show All Ratings:
2.58/5 rDev -42.3%
look: 3 | smell: 3 | taste: 2.5 | feel: 2.5 | overall: 2.25
I had a chance recently to review Russian River Brewing Consecration which the owner/operator of Yeasty Beasty in Monmouth, Or. had presented me. These are my impressions:
The bottle feels good to handle. It has a retro vibe with the neck bulging slightly in the middle. The lip of the bottle is thickened so as to accommodate the champagne-style cork made necessary, I suppose, by the in bottle fermentation. The color and labeling are not intrusive and add to the air of subdued refinement.
The first taste showed the cabernet casking strongly. So strong in fact, that I could not find the ale underneath. A second taste revealed a finely crafted, but very complex brew. One that was beyond my meager abilities to dissect. I could not pick apart the strong cabernet taste from a hint of something I am still trying to put a name to, and the ale I knew lay behind the fine carbonation. There didn't seem to be any top hit of hops.
Beyond those criticisms, Russian River Consecration is a finely crafted brew. If you are looking for a brew to serve to a group of friends looking to have a few, this may not be it. If, however, you are looking for an immaculately-crafted beer full of surprises, then try this one.
Serving type: bottle
06-21-2013 22:32:39 | More by Airliebeer
New York
5/5 rDev +11.9%
look: 5 | smell: 5 | taste: 5 | feel: 5 | overall: 5
The color is a red brown bubbly beer. It almost looks like a dark Shirley Temple. Tons of big bubbles and carbonation.
The aroma has a sour funk, but there's tons of wine tannins, lots of vinous, oak, a bit of dark fruit. However, the tartness does really stand out on this. It's vinegar and Flanders sourness.
The flavor is vinegar tart, but then there's tons of red wine and then some oak character. The tartness is actually hidden away as the beer warms up and blossoms to become a very red wine flavored beer. There really is not an alcohol flavor as it is like 10% ABV.
The mouthfeel on this is almost like a Coke-Cola. Tons of large bubbled carbonation that just rolls all over the tongue.
The huge wine flavors mean that you want to share this beer. I wouldn't want 375ml myself. A good amount is to share it with someone.
This beer really stands out for me having had it next to Supplication. I preferred this actually. It's so interesting because I've never had a beer that has had more red wine character in it that this. This for me is probably the best Wild Ales I have had. What a treat. It's so different and amazing.
Serving type: bottle
06-20-2013 05:35:30 | More by dar482
Ontario (Canada)
3.74/5 rDev -16.3%
look: 3 | smell: 4.25 | taste: 3.75 | feel: 3.5 | overall: 3.5
Bottle from strang. Batch 008. From notes.
A - Deep red colour, cloudy with one finger of light brown head that fizzled away fast. Quite effervescent. No lace, no retention.
S - Grapes, plums, Brett, some wood, lemon candy, mustiness.
T - Tart with grapes and not much else. Musty, tart, lemons, not much 'dark' to speak of, it's mostly just a Brett assault. Maybe a tiny bit of dark fruit was there. No alcohol.
M - Strong carbonation, medium to full body, puckering tart finish.
O/D - Enjoyed it. Too bad there couldn't be more malt complexity with the Brett dialed back. Carbonation was also a bit much and made tasting a bit difficult. Not bad for a wild ale though and was pleasant to drink, but didn't seem to break new ground for the style .
Serving type: bottle
06-19-2013 17:33:52 | More by tbeckett
North Carolina
4.45/5 rDev -0.4%
look: 4.5 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.25
A: Pours a relatively clear crimson red in color with some heavy amounts of active visible carbonation and some ruby red highlights. The beer has a finger and a half tall fizzy yet creamy tan head that slowly reduces to a thin film covering the majority of the surface of the beer with a thin ring at the edges of the glass. Light amounts of lacing are observed.
S: Moderate to heavy aromas of tartness/sourness with dark fruit (cherries and currants) and heavier smells of red wine and oak.
T: Moderately tart upfront with some vinous notes, hints of balsamic vinegar, and a moderate amount of sour cherries. Light to moderate flavors of oak and red wine along with some dark fruits (currant). Moderately tart which lingers in the finish.
M: Medium bodied with moderate to heavy amounts of carbonation. Relatively dry in the finish with a heavy amount of acidic prickliness.
O: Reminds me more of drinking a slightly tart red wine than a beer (so to speak) but it is definitely an enjoyable experience. Due to the tartness, it was one that I needed to enjoy by sipping rather slowly but it is definitely a phenomenal beer. Nice job of balancing the sourness with the red wine flavors.
Serving type: bottle
06-16-2013 17:58:34 | More by dbrauneis
New York
4.49/5 rDev +0.4%
look: 4.25 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.5
A: The beer is very dark crimson red in color and has a moderate to high amount of visible carbonation. It poured with a finger and a half high dark beige head that gradually died down, leaving wispy lacing on the surface and a collar around the edge of the glass.
S: Moderate aromas of Cabernet Sauvignon wine barrels are present in the nose along with a slight amount of sourness.
T: The taste is similar to the smell, except that the wine isn't as prominent and there are also notes of oak and hints of cherries.
M: It feels medium-bodied and a little acidic on the palate with a moderate amount of carbonation.
O: This beer has a good balance for an barrel aged beer and doesn't seem too winey.
Serving type: bottle
06-15-2013 17:32:20 | More by metter98
New York
4/5 rDev -10.5%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4
Thanks dagsy for the amazing extra
Pours a deep ruby with soda like off white head. Smells like vinagar with some fruity tones. Tastes like tart plums and blackberries with a little bit of oak and a slight alcohol burn. Mouthfeel is light with fairly high carbonation. I had this beer years ago and hated it but I think I just got a bad bottle...this was very suprising.
Serving type: bottle
06-06-2013 02:53:44 | More by joefuzz
4.41/5 rDev -1.3%
look: 4.25 | smell: 4.5 | taste: 4.5 | feel: 4.25 | overall: 4.25
I got the last of these available at my local bottle shop. I was super pumped as I had heard so much about it.
So I was a little disappointed when I first tasted it. The cherries were great but that weird wine after taste just didn't fit. As the beer warmed in my hand, the flavors started to meld. By the end, the beer was closer to 50/55 degF and the flavors which seemed so disparate were working together. And I was wishing I had another.
I don't know what temp RussiannRiver suggests to drink this, but if/when I drink this again, I will start closer to the temp I drink wine. It made a world of difference to me.
Serving type: bottle
06-05-2013 23:50:30 | More by Dcunicelli
North Carolina
4.74/5 rDev +6%
look: 4.5 | smell: 4.75 | taste: 4.75 | feel: 4.75 | overall: 4.75
Sampled in a goblet from a 375ml bottle purchased while on business in the bay area.
A - Reddish brown and hazy with a limited head. Lots of bubbles but no accumulation.
S - Lots of sour cherries.
T - A very sour and tart start with a vinous finish. Great complexity. The sourness and the wine notes play off and compliment each other. The 10% alcohol is barely noticeable.
M - A mouthpuckering bite and a carbonation that delivers and disperses the flavors nicely.
D - Complex and addicting. I love this beer.
Serving type: bottle
06-03-2013 11:31:20 | More by GJ40
4.58/5 rDev +2.5%
look: 4.25 | smell: 4.25 | taste: 4.75 | feel: 4.75 | overall: 4.5
Bottle poured into a tulip
Batch# 013113
A- Pours hazy amber brown with no head at all. Lots of visible carbonation. Some alcohol legs.
S- Sours cherries. Oak. Wheat. Lemongrass. Dark fruit. An impressive nose on this brew.
T- An intense sourness unlike any other. A very puckering beer. A big hay flavor sweeps over this beer, A herbal, grassy flavor to it. A sour cherry flavor to this beer, maybe a little plum and fig as well. This beer is almost like biting into a lemon, a lot of lemon flavor. A great barrel flavor as well, a touch of oak. Imagine a sour champagne. Hides the 10% well
M- Sour as hell. Strong in terms of alcohol feel. An intense beer.
O- This is a fantastic Beer. Strong, and really gives force to the term "sour". A delightfully complex and unique beer.
Serving type: bottle
05-30-2013 23:34:35 | More by TwelveOunces
4.91/5 rDev +9.8%
look: 4.75 | smell: 4.75 | taste: 5 | feel: 4.75 | overall: 5
Pours a deep red with very little head that doesn't linger for more than a few seconds. Definitely has a unique smell of raisin, Cabernet wine, champagne and sour dark fruits like prunes or dates. Initial taste is one of a rolling bubble champagne but complex taste where I really got some of the red wine flavors. Overall very delicious and a fairly heavy hitter for a wild on the alcohol content.
Serving type: bottle
05-26-2013 18:18:52 | More by alaimoa
District of Columbia
4.53/5 rDev +1.3%
look: 4.5 | smell: 4.75 | taste: 4.5 | feel: 4.25 | overall: 4.5
12.68 oz. (375 mL) bottle purchased at Ales Unlimited in San Francisco, bottled on 1/31/13, poured into my FFF Teku glass and drank over ~30 minutes.
A: 4.5 - dark (almost blood) red-brown coloration, moderate clarity, quickly dissipating yellow fizzy suds that resolves in seconds to a thin glass lacing, moderare alcohol legs for 10.00% on swirling that reagitates the carbonation
S: 4.75 - lots of cabernet and tannin, lactobacillus sour notes, alcohol aromas that are actually more present in the aroma than the taste
T: 4.5 - as expected, little-to-no hop flavors or bittneness; initial flavors that I'm pulling out are sweet malts with sour flavors on the back end, pleasing aftertaste of sour grapes and tannins; little-to-no alcohol flavors, which is impressive for a 10.00% American wild ale
M: 4.25 - high carbonation that pops flavors into your mouth; lightly bodied; again, the alcohol remains well-masked in the mouthfeel
O: 4 5 - one of the better American sour ales brewed with a concoction of yeast and bacteria; there are some really nice flavors and aromas imparted by the aging in cabernet savignon barrels; however, I am a little underwhelmed after seeing a 99 rating on BA; I picked it up for $13.99 in SF, which, to be frank, is too steep for the quality and have seen it for as much as $30.00 in D.C., which, to be franker, is insane
Serving type: bottle
05-24-2013 03:34:20 | More by MNishCT77
4.46/5 rDev -0.2%
look: 3.75 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.5
A - pours a fairly clear dark amber with an ephemeral head. No lace. No bubbles.
S - pedio/lacto sourness, big oak, vanilla, currants, pineapple and red wine.
T - follows the aroma. Acetic. Assertive barrel note. Very smooth 10%.
M - light-medium body. Creamy and slightly oily. Dry. Sour, but not super sour.
O - I consider this to be an Imperial Flanders with a twist and a very tasty one. Certainly not the most extreme sour, but that isn't a negative coming from a sour head. Brewed with careful restraint, but far from being bland. Very good beer!
Serving type: bottle
05-19-2013 18:39:28 | More by GuzzLah
4.74/5 rDev +6%
look: 4.5 | smell: 4.75 | taste: 4.75 | feel: 4.75 | overall: 4.75
Poured into a tulip glass. Very nice looking beer. Labeled a wild ale and its def a solid sour beer. Not a huge fan of sour beer at this point but i can handle them. This beer is awesome. 10% stands out but the taste is so good. The smell is outstanding.
I believe its worth the hype. His beer would just get better with age. Rating may be higher if i had my wild ale/sours under my belt. Comparing this with Brux, another wild ale. Brux is avg at best, brrr is $$$.
Serving type: bottle
05-18-2013 00:39:28 | More by ajramirez1
4.68/5 rDev +4.7%
look: 4.75 | smell: 4.5 | taste: 4.75 | feel: 4.5 | overall: 4.75
A- Consecration pours a gorgeous, deep, ruby red. The head is a slightly tan color but it goes away just as quickly as its poured.
S- Just like its counterpart, Supplication, the wine barrel aging plays a big roll in the smell. Dark, rich, wine notes come through first giving way to the currents added to the mix.
T- Wow. Incredibly sour yet a bit of sweet mellowing on the back end. What a dry taste as well. Cherries, currents, and event an interesting malty sweetness going on.
M- Absolutely no head yet an interesting, effervescent feel to it. Fuller bodied than Supplication yet just as easily drinkable. Still can't get over how dry it is as well. It's in perfect balance.
O- Wonderful beer. Incredibly complex and balanced. So much going on here and yet so simple. Hard to describe but very easy to enjoy...and has an incredible kick at 10.00%... For a wild, I'll take it!.
Serving Type- 12oz bottle poured into an oversized wine glass. Thanks for reading.
Serving type: bottle
05-08-2013 04:48:47 | More by Doc_Hops
4.24/5 rDev -5.1%
look: 4.25 | smell: 4.5 | taste: 4 | feel: 4.25 | overall: 4.5
Another bottle popped at Yazoo's Embrace the Funk Fest
Great Tawny Port color and nice lacing from a thin cap of head
The aroma of this sour is out of control: tobacco, catty, ashy, faint vanilla, dark fruit, red grape, apple skin, slightly buttery - every bacteria listed on the bottle is represented here.
The flavor is great and balanced with a surprisingly mild tang. I was expecting a wallop, but it is mild and restrained...even a little subtle. Cookie spiciness, leather, acetobacter?? Very dry finish with no residual sugar to fuck everything up
The mouthfeel is vibrant and lively carbonated. Feels great on the tongue.
Thanks to ETF Fest for this sample!
Serving type: bottle
05-05-2013 23:11:37 | More by hopoilcrazy
4.49/5 rDev +0.4%
look: 4 | smell: 4 | taste: 4.75 | feel: 4.5 | overall: 4.5
375cc cork and caged bottle, batch 004x1, poured into a Russian River snifter at cellar temperature and quaffed today, 5/4/2013
Aroma: Punched in the face with sourness. Tart cherries, raspberry and blackberry all jammed together. A lot of it reminds me of a good red wine (I assume Cabernet) that's gone sour. And definitely sour grapes, vinegar with a touch of earthiness. That part is like being in a barn, but subdued. I'm thinking that's the Brett funk. Full bodied nose for sure. (4)
Colour: Pours a very dark, opaque reddish brown body with minimal head, though one gets mesermized looking at the film on the surface that's got tons of tiny bubbling and bubbling in spots. It's really cool. The collar is actually quite thick, dense and white. The lacing is superbly thick like the collar, but quickly falls back into the collar. Otherwise, a tasty appearing dark ale. (4)
Flavour: Damn! This is why I love wild ales. Refreshing quantities of tart dark fruits- cherry, raspberry, blackberry, plus some honey and a good bit of the underlying brown ale malts. A good bit of vinegar hits in the middle of the experience, which rather accentuates the sweet and sour clash here. There's even a little bit of oakiness and smokiness in the finish. Overall a very complex, tasty blend of sweet fruits and malt, sourness and even more sour funkiness accentuated by some earthy oak. Truly a pleasure to quaff. (4.75)
Mouthfeel: Thinner medium bodied brew with excellent, and I truly mean excellent carbonation. It fizzes all over my mouth, coating my palate with pure sourness and earthy funk. It truly feels like a thicker, sour wine yet it brings more to the table than a merlot that's been sitting out for too long. The carbonation is fantastic and the finish is stunningly fizzly and clean yet it leaves my palate with a nice oaky, earthy aftertaste that I savor. There is absolutely no indication that this beer is a 10%. None. It's almost perfect. (4.5)
Overall: Another awesome AWA by Russian River. It's definitely a beer that any wine lover would enjoy, and absolutely a beer that any sour lover will love. It borrows a lot of characteristics of the used Cabernet barrels, but the base malt really makes itself known amidst all the sour, dark-fruity and earthy funkiness. There's a lot going on here that comes together very well, and it's truly an excellent bottle of beer to drink. (4.5)
Serving type: bottle
05-05-2013 19:18:36 | More by Stevedore
4.5/5 rDev +0.7%
look: 4 | smell: 4.75 | taste: 4.5 | feel: 3.75 | overall: 4.75
Yet another Russian River beer using Brett. Ugh. I HATE Brett. Of course, the last Russian River beer we drank, also a sour beer, that used Brett was amazing. I hope this one is, too. Sheryl asked me what Brett was. For those of you that don't know, Brettanomyces is a wild yeast strain that is known for having earthy flavors. Think about a barnyard… now lick the ground. That is what that yeast strain is famous for. Some like it… I don't.
Today's beer is aged in red wine barrels, specifically cabernet sauvignon barrels. Not a big wine guy, but know enough about the stuff to recall the flavor of the stuff. Hopefully some of those notes carry over here, too. I like sour beers, and I hope this one delivers. After this bottle, only one more Russian River beer on the list!
In the Glass: It almost looks like Diet Coke in the glass. It is thin, near black, and leaves a very thin white head. No lace to speak of, and the bubbles are so tight that you would think this is soda. I like Diet Coke, so maybe I will like this beer. I actually hope I like this beer, as the typical breadwinners for them aren't that impressive.
Nose: I could smell this as I was pouring it, and all I could smell was sour notes. When smelling the beer itself, it has some dirty/earthy flavors, but I guarantee that is from the yeast. The sour is obvious, but not overwhelming. It smells good. Speaking of smelling good, I REALLY want to start a company making scented candles. They would all smell like beer! Imagine coming home to a house smelling like your favorite IPA! That, or I could just sprinkle hope around the house. Either way!
Flavor: Based on what I was smelling, I didn't expect it to be this sour. But the sourness keeps coming until you swallow. It's a bit too cold, but the sourness is pretty intense. If you don't like sour beers, BEWARE! This is candy tart and leaves a lingering finish that is, with each swallow, just as tart. I like it!!!
I am getting some of those wine barrel notes toward the end. I am sure that some of that are the currants used in the brewing process, but some of those full-bodied characteristics that I expect when drinking a glass of red wine are shining through. It says on the bottle, "4 to 8 months" in regards to the time spent in the barrels. I wonder how the brewmaster decides just how long to age each batch.
Mouthfeel: The first half of the palate is bored, but when the sour flavors start to kick in toward the back of the palate, things begin to get interesting. As this beer is heating up, the sour is starting to become lip sucking sour; almost too much to bear. This is NOT a beer that you will drink more than 1 or 2 of in one sitting. The ABV, coming in at 10.5%, is hidden, so even if you could drink a lot of this, you wouldn't be able to!
Aftertaste: The aftertaste hangs around for a few minutes, and for the first handful of sips, remains quite sour. I would love to give a sip of this to someone that never drinks craft beer just to see his or her reaction. Tom, a buddy from Old Town, is starting to get into craft beer. I bet he would like this offering.
That is two Brett beers in a row that I have enjoyed. Maybe my palate is coming along. Speaking of Brett, I am texting Jazz, a beer nut from Total Wine, and he is sitting at World Of Beer. He goes to ASU and it's close… forgive him. He said someone just turned in an appellation and said her favorite beer was Blue Moon. Ha! I laughed.
Anyway, well done Russian River. You have outdone yourself yet again. We need to plan a trip to California so we can start visiting some of these brewing companies. Cheers!
Serving type: bottle
04-29-2013 22:28:30 | More by rickyleepotts
Yukon (Canada)
4.39/5 rDev -1.8%
look: 4.25 | smell: 4.5 | taste: 4.5 | feel: 4 | overall: 4.25
Batch 005X1F. Poured from a 375 ml cork n caged bottle into a La Chouffe tulip.
A- Pours a dark copper, ruby color with a 2 finger tan head. Lots of bubble coming to the surface with minimal lacing.
S- Honey, dark fruits (blackberries, cranberries, raspberries), vinegar, straw
T- Caramel, toasted malts, vinegar, sour dark fruits, oak, spices and light pepper.
M- Medium body and high carbonation. Effervescent, acidic, and some dryness at the finish.
O- 7/10 sourness. Another good sour from RR. Light sweetness, with vinegar and dark fruits make this a well balanced sour. I would take Supplication over this but this is still close.
Serving type: bottle
04-23-2013 02:31:38 | More by kawilliams81
4.46/5 rDev -0.2%
look: 4.25 | smell: 4.5 | taste: 4.5 | feel: 4.25 | overall: 4.5
Excited to finally try this. Bottling date is "01/31/13," and was consumed today. Batch number is unknown. Poured out of a 375ml bottle into a teku glass.
Pours a surprisingly brownish-amber color that is coated with lightly tinged reddish tones, to the say the very least. The colors seem to be interchangeable depending if it's in the light or not, but it's exactly what I'd expect given the base beer and Cabernet barrels used (as well as the currants). Carbonation is lively depending highly on the pour, but in my case I got about a tiny, modest coat of white head that quickly dissipated and left behind streaks of bubbles underneath. In fact, when extra yeast was added, such bubbles would actually rise to the top and pop! It's clear and viscous like wine or any great Lambic I've had in the past, and is very hazy from the start. Looks very unique, and very intriguing.
The aroma is pretty ridiculous, however, and given that this is a pretty wild recipe to begin with, I can't say I'm surprised what I got myself into. At the front there's an instant charge of mustiness combined with soured, almost pickled fruitiness, consisting of apricots, oranges, sour grapes, lemon, and lots of upfront, jubilant phenols. The currants are definitely doing their job here, although it's pretty subtle, just like the Cabernet vinous phenols are. Lots of oak charges up the nostrils, combined with a lot of funk and stinging sensations caused by all the wild yeasts in this. The Brett is obvious, but the Pediococcus is really sharp here, no doubt due to the wood and wine texture underlying the beer base. Really unique and fascinating, but totally intense.
Wow, the flavor is really something else, not just in the realm of sours, but RR beers as well. There's an instant, overflowing sour sharpness that takes over the palate, and coats it with all kinds of fruity esters, ranging from cherries to berries to apple tart to apricots to acidic sweet grapes... And on and on and on. Absolutely juicy tasting, but it does eventually fade and get melded with grape must and sour bacteria-induced woodiness, and then finishes with a brown ale flavor that is crisp but definitely not as over-the-top as the initial rush. Huge vinegar notes too. The bacteria strains are doing something phenomenal here... But I also have to credit the Cabernet must and white oak for rounding up the flavor to something more complex. The currants don't seem to be very present, but I think they did a good enough job. The oak, in fact, adds this vibrant texture that is very tannic and tea-like, almost to the point where my friend who I split this with told me it reminded her of kombucha. With the yeasty funk and tartness, I can totally see that. Alcohol is scarily hidden at 10%. Refreshing, and crisp to drink. The acidity never becomes grating, although the wood does get overly astringent. Wild and rustic as any beer in this style should be. NOTE: I highly recommend not pouring the dregs into this. The Lactobacillus in particular puckers up the joint in an acidic manner that is interesting but mutes a lot of the subtle nuances.
Wow! This definitely is very different from other sours I've had, and is a totally different beast compared to Supplication, for instance. There's less focus on fruit or tart and lot more on grape must, oak melding properties, and bacterial funk. Not my favorite, but really refined and perhaps unlike any American Wild Ale in the country. I will be sure to save another one of these for a special occasion. It's not as accessible, and definitely for wine fans (such as myself) and of the strange and sour stuff, but it's definitely a must for people looking to get into more ambitious beer styles. World class stuff, in my view.
Serving type: bottle
04-21-2013 22:08:59 | More by magictacosinus
4.8/5 rDev +7.4%
look: 4.75 | smell: 5 | taste: 4.75 | feel: 4.75 | overall: 4.75
This was part of a tasting, and my friend who saved the bottle along with some Pliny, treated me to some of the finest beers I have ever tried.
Okay, this one was a bit over my head as it is true connoisseur Ale, but it was an amazing tasting. Deep ruby red color, strong aroma of stone fruits,nicely effervescent and really wakes up your palate with a tremendous currant flavor that is incredibly tasty, with a nice dry finish.
There is a delectable tartness that is unique to this Wild Ale.
Thanks to great beer friends that appreciate sharing with others!
Serving type: bottle
04-09-2013 03:04:07 | More by Hendry
North Carolina
4.61/5 rDev +3.1%
look: 4.75 | smell: 4.75 | taste: 4.5 | feel: 4.5 | overall: 4.75
375ML corked bottle poured into a snifter glass. 01/31/13 bottling date
Pours a gorgeous copper red color with a ton of bubbles, but the head is not out of control like you would expect from the amount of carbonation. Thousands of tiny white bubbles shoot from the bottom of the glass up towards the top, quite a sight to behold. Just about the perfect looking beer. Aroma is out of this world. Its got sweet cherries and grapes that you can smell from feet away. Taste is so tart, i love it! Sour raspberries, cherries, grapes dominate the palate here. I cannot believe this is 10%ABV, i'm blown away. A lingering tartness on the tongue after you swallow allows you to enjoy the flavor for quite some time. High carbonation, medium bodied. Goes down smooth and leaves you desiring to have another sip right away.
Overall we have a world class beer right here. Russian River really knows what theyre doing and may hold the top spot as best brewery in the world with so many quality offerings. I return to this beer again and again.
Serving type: bottle
04-04-2013 21:31:40 | More by Axnjxn
4.76/5 rDev +6.5%
look: 4.5 | smell: 5 | taste: 4.75 | feel: 4.5 | overall: 4.75
I've had this beer on tap, out of bottles fresh and out of bottles with 8-10 months of aging. On tap, which is the basis for this rating, it was one of the most enjoyable beers I've ever had the pleasure of smelling/drinking.
It's a deep reddish-brown color with almost no head. As it sits, there are absolutely no bubbles on top. The smell hits you immediately and it's just unreal. It smells sour, but there is so much more in there. Wonderfully warming oaky notes with some sweetness in the background. You can smell it from across the table.
The initial taste is that of tartness, but just wait a few seconds. Your palate is bathed with this sweetness that is perfectly subtle. The oak erupts and you can taste all those years that these barrels were filled with Cabernet. I don't taste the currants exactly, but I am sure they are contributing to the subtle sweetness.
If it wasn't for my preference towards sweeter Belgian tripels, the taste would be a 5 as well. I cannot imagine many better Wild Ales than this.
This was FAR superior to the bottled versions. I'd buy bottles again, but I will always order it if it's available on tap.
Serving type: on-tap
04-01-2013 03:54:30 | More by dwagner003
4.55/5 rDev +1.8%
look: 4.25 | smell: 4.25 | taste: 4.75 | feel: 4.5 | overall: 4.5
Appearance: Completely opaque caramel brown color with some visible carbonation and a fizzy light tan head.
Aroma: A tart bouquet of light fruits with a hint of black cherries. There is a very slight oak presence that rounds out the aroma nicely. Something about the aroma feels reminiscent of the warmer summer months.
Taste: A very gentle sour that rewards the palate with hearty flavors of fig, apple, raisin, and black cherry that are all moderately tart. The oak character comes out near the finish and the aftertaste is both sweet and tart with a small amount of heat from the otherwise undetectable 10% ABV. The tartness is at its most aggressive at the start and becomes less and less present from the finish to the aftertaste. Quite a nice balance overall.
Mouthfeel: Lighter than medium on body possible part of an illusion created by the soda-like carbonation. However, it does have quite a smooth and easy drinkability.
Final Thoughts: This is only the third or fourth sour I've had but it was very good and easily approachable for any craft drinker. I would hazard a guess that the oak aging has really smoothed out the flavor. Would I drink it again? Yes, but it's definitely a special occasion type of beer.
Serving type: bottle
03-25-2013 23:38:36 | More by JamesMN
4.93/5 rDev +10.3%
look: 4.5 | smell: 5 | taste: 5 | feel: 5 | overall: 4.75
My second sour, this is fantastic!
Smell of cherries, raspberries, currants and spice.
Taste is delicious, fruity, sour but yet can taste the cab in the back of throat.
Mouthful is medium, lightly carbonated.
Overall, really digging sours, and this is at the top of the list of must haves
Serving type: bottle
03-23-2013 00:19:50 | More by Gameover170
Rhode Island
4.48/5 rDev +0.2%
look: 4 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.5
Poured from a 12 oz bottle into a tulip. Acquired in a trade from chalupa_batman, thanks!
A- Pours a clear amber body with a fizzy white 2" head that rises and reduces quickly to leave zero lacing or head.
S- Smells similar to the other RR wilds, but it's a little more wine-forward. I get an acidic berry/cherry/fermented fruit aroma with leather, wood, must, and dry red wine. Some spices and vinegar are in the background. Smells awesome.
T- Quite tart with sour cherry, green apple, and woody oak notes upfront that develop into red wine (cabernet is definitely present). Red wine vinegar and musty notes are in the background. Leaves a sour taste on the palette. No booze detected.
M- Medium-light body. Medium-low carbonation.
Another world class impression of the American Wild by RR. The cabernet barrel aging really adds a whole new dimension of complexity to this beer. Well done.
Serving type: bottle
03-21-2013 22:27:09 | More by gcamparone
Consecration from Russian River Brewing Company
99 out of 100 based on 3,175 ratings.


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SCOTUScast 2-22-08 featuring Richard Epstein
Riegel v. Medtronic and Rowe v. New Hampshire
February 22, 2008Richard A. Epstein
To listen, please right click on the audio file you wish to hear and then select "Save Link As..." or "Save Target As..." After you save the audio file to your computer, you can then listen to it in your audio player of choice.
SCOTUScast 2-22-08 featuring Richard Epstein - MP3
Running Time: 00:11:03
On February 20, 2008 the Supreme Court decided two cases about federal preemption: Riegel v. Medtronic and Rowe v. New Hampshire. In Riegel, the Court held that the federal Medical Device Amendments to the Food, Drug and Cosmetic Act preempt a state law claim seeking damages for injuries caused by a medical device that received pre-market approval from the Food and Drug Administration. In Rowe, the Court held that the Federal Aviation Administration Authorization Act of 1994 preempts certain provisions of Maine law that, as part of Maine's efforts to prevent sale of tobacco to minors, require state-licensed shippers of tobacco products to use carriers that provide recipient verification services and, in prohibiting the knowing transportation of tobacco into the State to persons in Maine unless the sender or receiver of the shipment has a license to ship it, impute knowledge to a carrier that a shipment contains tobacco if it comes from a Maine-licensed tobacco dealer or is received from someone whose name appears on a list of unlicensed tobacco dealers distributed to package delivery companies. In this episode of SCOTUScast, Richard Epstein, a professor at the University of Chicago Law School, discusses these cases.
Click HERE for an earlier SCOTUScast on the oral arguments in Riegel v. Medtronic.


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If you still get your soybeans in 50-pound bags, you may want to hold onto them rather than burn them after the season. The way the shift toward bulk soybeans is moving, paper sacks with various company names printed on them could be collectible someday. Don't laugh — do you really think your grandfather thought the burlap bags he used for seed and feed would be sold at antique auctions down the road?
The story goes that an old gent walked into his own wake, smiled, and said, "The reports of my death were greatly exaggerated." True or not, it accurately describes the ups and downs of expectations on seed corn this year.
At the time I penned this article in November, July 2010 soybeans were trading for $9.72 per bushel. Thus, interest in soybean production remains strong. One of the newest weed management tools to hit the market is the LibertyLink soybean system. Many growers are counting on this system to help them control glyphosate- and ALS-resistant weeds. This system can work, but it's not foolproof. Here are some useful tips based on my experiences.
We've encouraged you to proceed cautiously when adding new hybrids or varieties. Add only a small percentage of new hybrids each year. Make sure you've seen the hybrids growing in person. Seek yield data that backs up performance claims.
Texas AgriLife Extension state small-grains specialist Robert Duncan of College Station told a capacity crowd at the biannual Big Country Wheat Conference in Abilene that producers should decide if making grain or forage is their main goal — and even then, not placing their hopes all on one variety.
You don't have to go back very far to when soybean breeders and entomologists were scratching their heads, wondering why soybean seed treated with insecticide produced more. Now it's becoming an accepted practice. The only flies in the ointment are cost and the fact that payoff is larger in some years than others.
Chances are seedsmen you don't do business with have already knocked on your door. How do you know which ones might be marketing quality products?
The 1990s and early 2000s will be remembered as the era of consolidation and concentration within the seed industry. Large companies developing GMO traits scrambled to acquire seed companies to market those traits. It seemed like anything but the right time to start a seed company from scratch. That's unless you were Chris Jeffries, a native Hoosier, and Dan Fox, a Buckeye who joined him in the venture.
Here's some light on how the U.S. seed industry works.
Seed genetics and commercial hybrid seed changes hands on many levels within the seed industry. How a company decides on which genetics to plant, how to produce it and how to market it depends partly upon the size of the company.
Seed corn dealers are knocking on doors. Bob Nielsen, Purdue University corn specialist, has some advice for how to go about picking hybrids.
Darin Anderson is using 10% less seed corn than he used to, and is getting the same or higher yields.
Perhaps it's been a long time since you've been asked to pretend. For just a moment, imagine you're a soybean seed that's just been planted in the soil. What will trigger the emergence process?
In January, after nearly four years of federal court delays, Monsanto Co. and co-developer Forage Genetics International got the green light to market Roundup Ready alfalfa. "I think there's a general sigh of relief in U.S. agriculture that this is the right decision," remarked Mark McCaslin, Forage Genetics president.
While hammering agriculture, the historic Texas drought provided a perfect year to test wheat varieties for drought tolerance.
Oregon State University's new "Mary" soft white winter wheat release this year will offer only moderate resistance to stripe rust, which was prevalent this year, but comes to growers with a fetching plus: excellent yield potential.
Oregon State University will monitor nearly $850,000 to research cold-tolerant barleys under a new $25 million nationwide USDA National Institute of Food and Technology five-year grant.
It's been a couple of years since I reviewed the traits that are currently being sold in the market. At that time most of the available traits were only stacked with one other trait, making a "double-stack" product.
A new potato line in development at North Dakota State University has the potential to once again make the Red River Valley the major supplier of potatoes to the U.S. and the world, according to Carl Hoverson, a Larimore, N.D., grower.
Tim Bernston, Buffalo, N.D., is rehabbing saline soils on his farm using alfalfa — and he has high hopes that he'll be able to increase production even more with a new salt-tolerant alfalfa from Dairyland Seed.
Mike Gartner, from Gartner Seed Farm, Mandan, N.D., is the current chairman of Dakota Select Seeds, a grower group organized by the North Dakota Crop Improvement and Seed Association, or NDCISA. Its objective is to produce, market and promote seed of certain crop varieties that typically struggle to maintain viability in the certified-seed industry.
Mike Gartner, Gartner Seed Farm, Mandan, N.D., has five seed buying tips.
Mike Gartner is "Mr. Oat," and you should meet him, even if you have never grown oats and don't ever intend to grow oats.
A new disease to keep in mind when selecting corn hybrids this year is Goss's wilt. The bacterial leaf disease and blight was found in Minnesota, South Dakota and North Dakota cornfields this year. Fortunately, it caused minor damage and didn't significantly reduce yields in most fields.
A regulatory seed corn change was approved by the U.S. EPA in late November, and I predict it will make a huge difference in how farmers in the Northern Plains will handle their corn refuges.
With weed resistance quietly developing throughout Minnesota and the Dakotas, LibertyLink soybeans are becoming more popular as a rotational tool.
Are you planning to use saved seed next year for planting? If you used glyphosate as a harvest aid last year, you'd better reconsider.
Shortages of seed in some crop types are almost a certainty leading into the 2012 planting season. Durum, barley and edible bean seed acres were greatly reduced in 2011 due to poor planting conditions. In the case of barley, a reduction in malt contracts over the past two years has also negatively influenced seed production.
In real estate, there's a saying that the three most important factors are location, location and location. Many farmers paraphrase that when selecting seed, saying the three most important factors are yield, yield and yield.
There might be a shortage of the newest lines of seed corn in the Dakotas this year.
With so many choices available, it's tough to imagine not being able to find the hybrid you want with the trait package you need.
When you look at Kevin Gardner, you might think you are looking at a farmer. Well, Kevin is a farmer, but as is the case with a lot of farmers, when you look at him you are also seeing someone who is a bit of an economist, someone who has some scientist in him, someone who is more than a little salesman; you're looking at a consumer, a capitalist and a politician. He is also someone who is a big advocate for farming.
Three new Deltapine cotton varieties have "made the grade" for the 2012 marketing season.
Major agricultural research companies see a world of challenge and opportunity unfolding ahead of them. The world's population is quickly expanding, while the planet itself seems to get smaller every day.
Take it from a guy who helps feed the world: There's nothing quite like surveying a field comprised of a healthy new crop variety your research team helped create and recalling, years earlier, when you held all the seed of it in the palm of your hand.
What herbicides will you be using next summer? I can just hear you saying, "Why in the heck is he asking that when I just parked the tractor in the shed for the winter, and deer hunting is in full swing?"
According to USDA, the Michigan winter wheat yield is forecast at 72 bushels per acre this year and farmers expect to harvest 540,000 acres.
When consumers talk, the food industry listens. And trans fats proved to be no exception. With added consumer pressure in 2006, the U.S. government approved a regulation requiring trans fats be labeled on food products. This prompted food companies to begin reformulating their products to eliminate trans fats from their label, thus removing partially hydrogenated soybean oil from the ingredient list.
Much of wheat's yield potential is determined at planting. To attain top yields, the goal of the planting operation needs to be an even and uniform stand of seedlings. This, along with timely planting, is critically important if improving wheat performance is the goal.
If you ask George Wooten, he'll tell you there are collards, and then there are cabbage collards. In his mind's eye, there is a world of difference. But don't feel bad if you don't know the difference right off the bat — neither did he.
A new corn hybrid shined for a South Texas farmer this year.
You only get 35 to 40 seasons to "get it right." So you need to learn from every season. The cumulative knowledge should help you become more profitable.
Many of us carefully select corn hybrids and soybean varieties, but choose alfalfa varieties based on price, marketer, etc., rather than performance. Yet, the differences among alfalfa varieties are at least as great as those of corn and soybeans.
The crop is in the bin, and if you haven't yet made your seed selections for next year, now is the time! Sure, some of your plans will change before next spring, but for the most part, you know what acres will go into what crop.
Protecting the yield potential in new corn hybrids has become easier for Northern producers since the introduction of biotech traits. Syngenta, Dow AgroSciences, Monsanto and Bayer CropScience have all registered various biotech traits for corn and soybeans.
Pioneer Hi-Bred recently announced the release of a new generation of corn hybrids designed for water-limited environments. These hybrids will be branded as Optimum AQUAmax hybrids.
Bayer CropScience's emergence in the wheat breeding arena is big news for Nebraska. The German-based company recently announced it will establish its first North American wheat breeding station near Lincoln, on a 300-acre site yet to be determined.
You've planned all winter for spring planting. You know which variety and hybrid will go where. Then, at the last minute, someone makes a bobble and throws a monkey wrench into your plans. Maybe they're out of the variety you expected to get.
What do you do when seed companies flood the market with hundreds of new varieties and traits? You can't test them all in your own replicated plots. So what do you do?
Soon fall will arrive and small-grains farmers will be seeding a new crop. But producers should be aware of specific regulations regarding the Plant Variety Protection Act, or PVPA.
It's late summer already. Kids are going back to school, and soon fall will be in the air. It's also a prime time to seed alfalfa.
By now, most have probably heard of Enlist, Dow AgroSciences' new weed control cropping system that will launch in corn in 2013 and in soybeans in 2015. For those who haven't, in a nutshell, it combines glyphosate tolerance with 2,4-D tolerance.
It takes years for a wheat variety to make it from testing to availability for planting. For organic wheat, the process is tougher because of additional criteria, says Richard Little, University of Nebraska organic wheat breeding specialist and coordinator.
Words sometimes aren't enough to do farming and ranching justice. Sometimes you just have to show people. That's what several individuals and groups in North Dakota and South Dakota did recently to promote agriculture.
A 2012, selecting the right hybrids isn't as automatic as you thought. Use this simple checklist to make sure you cover all the bases.
Growers across the Southeast wondered what would replace Deltapine's 555 in their cotton fields.
When one door closes, another one opens.
Thomas Carter celebrated his 56th birthday this year. Twenty-eight years ago, half his lifetime to this point, he began a long-range project to find a soybean with drought resistance. Now he's on the edge of his work coming to fruition. Carter has designed five drought-hardy soybean varieties that appear to have the right kind of drought hardiness. He will release the first of them this winter.
Transgenic varieties are commonplace now for cotton and corn. But GMO commercial wheat may still be about eight years away for U.S. producers.
Planting exactly the right amount of seed in the right soil is a big deal to Rich Schlipf, Milford. When it comes to planting, he's all about planting the number of seeds per acre he thinks the soil can handle. And he's also all about giving every seed he plants the best environment possible.
Maybe Rich Schlipf wouldn't feel comfortable flying a 747 jet, but he's got almost as many tools to control and fine-tune planting as a pilot does to fly his plane. He can adjust seeding rate on the go, but he also knows when he's planting too fast, when his units have the right down pressure on them, and when his seed is singulated properly.
After being forgotten in the wake of developing tall fescues, meadow fescue is staging a comeback for pasture grazing. "The grass has great potential for grazing-based livestock operations, where it's adapted," says Geoffrey Brink, research agronomist at the U.S. Dairy Forage Research Center in Madison, Wis.
Lisa Lunz and her husband, Jim, of Wakefield have always considered yield one of their top soybean production goals.
Pork and poultry producers could one day be the beneficiaries of corn genetic research being conducted at the University of Nebraska-Lincoln. The research is being led by David Holding, a plant molecular geneticist who came to UNL in 2009 from the University of Arizona.
Despite having grown up on a farm where his dad raised tobacco for more than 50 years, Jason Barbour did not see a bright future for himself in bright leaf.
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Home » News » Politics
Manchester aldermen to consider leashes, muzzles for dogs
Such dogs also would need to be enrolled in behavioural modification training.
"These (cases) are few and far between," Ward 3 Alderman Pat Long said Friday. "It's not a majority of irresponsible dog owners. However, those that aren't responsible, unfortunately, we have to make them responsible."
Police Lt. Maureen Tessier said the ordinance will assist the department's animal control officers by "spelling out more specific responsibilities they can have in dealing with a vicious dog," Tessier said.
The ordinance also calls for those designated dogs to be:
• Physically restrained on private property by fencing sufficient to keep the animal from jumping or climbing over it;
• Identified by microchip or tattooing with documentation to be submitted to the city;
• Banned from entering any public "off leash" dog park within the city
It also requires owners of such dogs to notify the City Clerk's Office when the dog dies, moves or is given over to new owners.
As of Friday, the city had 10,771 licensed dogs, according to the City Clerk's Office.
Shelley Greenglass, manager of the Manchester Animal Shelter, applauded the ordinance.
She said each incident should be handled on a case-by-case basis.
"It's not all pit bulls. It can be any dog," said Greenglass, who has discussed the proposal with an alderman. "You put it on the owner to be responsible."
"I just wish people will be more responsible," Greenglass said. "You can't tell me a dog that just bit, the owners didn't see something along the way to try to correct the problem or were putting the dog in a bad situation."
Aldermen have been working on the issue for about a year.
"It's been a long time in the making," he said.
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Papa John's has brought back its double layered premium pepperoni pizza. The offering comes on a hand-tossed crust and is covered with pizza sauce, layered with deli-style pepperoni and a layer of traditional pepperoni surrounding a layer of cheese. It is then finished with Italian herb seasoning.
It is now available for $10.
Read more about pizza toppings.


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That's the welcome Romney received when he returned to campaign in his home state. The Free Press reports that an MRG Michigan Poll, conducted with Lansing-based Inside Michigan Politics, "showed Santorum up 43 percent-33 percent on Romney." And that Mitchell Research, a polling firm in East Lansing, "released a survey showing Santorum ahead of Romney 34 percent to 25 percent."
Republican Party's nominee in 2012? He'd be worse than Newt Gingrich.
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Santorum brags about his electability. But, remember, this is the man who, after two terms in the Senate, lost his 2006 bid for re-election in blue-collar Pennsylvania by 18 points. Why? Because he was so extreme on the social issues -- and still is.
Look at today. With all the serious challenges facing this country -- on jobs, housing, health care, immigration, education, Iran, Syria -- what is Rick Santorum talking about? Birth control! He was quick to support Catholic bishops in their opposition to President Obama's policy of providing all women access to contraception, free of charge. Because he, like the bishops, believes contraception is morally wrong, no matter who pays for it. And he argues that states should have the power to ban contraception. That's right, to make birth control illegal.
But Santorum goes further. He thinks contraception is dangerous. Asked about birth control in a 2006 interview, he said: "I don't think it works. I think it's harmful to women. I think it's harmful to our society to have a society that says that sex outside of marriage is something that should be encouraged or tolerated, particularly among the young. And I think we've seen very, very harmful long-term consequences to our society. Birth control, to me, enables that, and I don't think it's a healthy thing for our country."
Can we dismiss that as just some careless comment made six years ago? No way. As reported by conservative commentator Matt Lewis just last October, Santorum promised: "One of the things I will talk about, that no president has talked about before, is, I think, the dangers of contraception in this country. ... It's not OK because it's a license to do things in the sexual realm that is counter to how things are supposed to be."
Welcome to the emerging Republican Party platform for 2012: No birth control. No sex outside of marriage. And no sex inside of marriage, except for the purpose of procreation. Now, it's perfectly acceptable for Rick Santorum to hold and preach those beliefs about sexuality, no matter how medieval. But he's running for president of the United States, not for pope. Is that what the American people want to hear? And is that really what Republicans want to campaign on?
What's even more disturbing is the fact that Santorum's crusade against contraception doesn't stand alone. It's part of his long-time war against women. In his 2005 book, "It Takes a Family," for example, Santorum scolds working mothers for using the excuse of having to help support the family only because it "provides a convenient rationalization for pursuing a gratifying career outside the home."
So many women are working outside the home today, charges Santorum, not because they have to, but because "the radical feminists succeeded in undermining the traditional family and convincing women that professional accomplishments are the key to happiness." Asked recently by David Gregory on "Meet the Press" to explain or defend that statement, Santorum -- in a stunning display of masculine courage -- blamed his wife for helping to write that paragraph.
But it was Santorum himself, not his wife, who dumped on women yet again last week when he expressed concerns that "emotions" might prevent women from handling a greater role in combat under new Pentagon rules. He later backtracked, claiming he was talking about men's emotions, not women's. But he's wrong on either count. Men and women have already served side by side in many combat operations in Iraq and Afghanistan, where, according to data compiled by icasualties.org, more than 100 female soldiers have given their lives.
Everybody knows that women vote in higher numbers than men. So if Republicans want to nominate a candidate who alienates most women, be my guest. Barack Obama could carry all 50 states.
(Bill Press is host of a nationally-syndicated radio show and author of a new book, "The Obama Hate Machine," which is available in bookstores now. You can also hear "The Bill Press Show" at his website: billpressshow.com. His email address is: email@example.com.)


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Claire Williams is full of confidence ahead of Williams' engine link-up with Mercedes, saying the latter has already exceeded expectations.
Williams announced earlier this year that they would be parting ways with Renault and switching to Mercedes power for next season.
The move coincides with the sport's swap to 1.6-litre turbocharged V6 engines.
The two parties have already begun working together in preparation for the change with deputy team principal Williams very happy with what she has seen.
Asked whether Mercedes had 'surpassed expectations', Williams told Autosport: "Yes, I think it has exceeded them.
"That's great because our expectations were at a very high level anyway, which is why we chose them.
"You know how professional that operation is, and everything we have seen since we signed that contract hasn't changed our mind."
She added: "The easiest thing for us in the whole thing is that they are just down the road, which makes it easier when you are trying to work with them.
"Going over to France is a long trip and not necessarily conducive.
"But our engineers can dash to Mercedes countless times and they come to us. We are really pleased."
And although Williams believes her teams new engine supplier is on the right track, she concedes no one will know for sure until the new season begins.
"We are [excited], but I don't know if anyone really knows where they are with the engines and I don't think we will know until the first test," she said.
"But it is going to be fascinating to see where each engine is, and I hope the Mercedes is clearly the best in the paddock because it will help us move forward."


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April 24, 2014
Sept. 10, 2013
An environmental action group is protesting a Dominion Virginia power plant.
The group, Environment Virginia, which is a part of Environment America, met on the Downtown Mall on Tuesday morning to demonstrate against the power plant in Chesterfield. It is one of the state's largest carbon polluters.
A report released by the group says America's power plants are the largest source of carbon pollution. Virginia's power plants produce more carbon than 7 million cars.
"America's dirtiest power plants are the elephant in the room when it comes to global warming, and acting on climate demands that we clean the carbon pollution up from the single largest source," said Kimberly Williams of Environment America.
The group wants state leaders to support limits on power plant pollution.
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Fatigue Analysis of a Car Wheel Rim
Model ID: 2038
A fatigue analysis is performed on a wheel rim. The Findley fatigue criterion is examined. The submodeling technique is utilized performed a detailed study on the critical part of a spike. At first a study of the full model is made. The critical part is identified and a submodel is reanalyzed. The road load, which rotates around the wheel, is mapped from the analysis of the full model to the analysis of the submodel.
This model was built using the following:Fatigue Module
- models.fatigue.rim_fatigue.pdf - 0.3MB
- models.fatigue.rim_fatigue.pdf - 0.61MB
- rim_fatigue.mph *
- rim_fatigue.mph *
- wheel_rim.mphbin *
- wheel_rim.mphbin *
- wheel_rim_fatigue.mph *
- wheel_rim_fatigue.pdf - 0.48MB
- wheel_rim_fatigue_asym.mph *
- wheel_rim_fatigue_sbs.pdf - 0.67MB
- wheel_rim_fatigue_sym.mph *
To download the files, please sign into your COMSOL Access account.*


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CHARLESTON, W.Va. -- An unusual impulse to organize my kitchen cabinets recently yielded an unexpected find.
I was perched tippy-toed on a stepstool reaching blindly into the back recesses of the high top shelf, when my fingers touched a metal surface. I pulled out the battered tin box and remembered the day years ago when my parents bequeathed me my grandmother's recipe box.
After poring through the recipes written on yellowing note cards in her impeccable Palmer-method handwriting, I had planned to tackle some of the recipes, but didn't. The tin box, colorfully painted in the image of the Hygieia dustless chalk it originally contained, went on the top shelf, where it was eventually pushed to the back and forgotten.
My grandmother Alta Sidell Watkins was a longtime elementary school teacher in Wood County. She spent many more hours in the classroom than in the kitchen, but she did sometimes host family dinners at her house, usually a pot roast or ham, always with mashed potatoes and home-canned and long-simmered, like for hours, green beans.
She was diabetic, but made special desserts like chocolate cake with butterscotch icing (still the favored birthday cake at my house), cream cheese chess bars, Toll House cookies and Oatmeal Scotchies. The latter two can't be called family recipes as they were cut out off bags of baking chips.
Those recipes are all in the tin box. Toward the bottom of the box, the cards appear to have been written by a different hand, perhaps that of my great-grandmother Emma Sidell, who with her husband Alonzo, settled their large family in Wetzel County, where their descendents still gather for annual reunions.
She probably wrote out recipe note for Sponge Cake with Hot Water that is dated April 3, 1910 and finishes with the admonition, "If these directions are followed, the cake will be very nice."
Many of the entrée recipes for economy-minded dishes were clipped from 1940s Wheeling and Charleston newspapers. There was meatloaf with an even meat-to-breadcrumbs ratio, macaroni Swiss steak that called for lots of macaroni and not so much round steak, and ham loaf.
I remember her ham loaf and included the recipe below. It was actually pretty good, although it elicited giggles from the ungrateful grandchildren for some reason. We were lucky we weren't served the recipe on the other side of that card: Liver Loaf.
As I sorted the recipes by type, I was surprised to find that the stack of cakes, pies, cookies, custards and candy towered over the relatively insignificant number of salad and entrée recipes. They must have represented wishful thinking for someone like my grandmother who couldn't indulge in many sweets.
I made the Nut Cream Loaf Cake first. It isn't very sweet, but it's delicious sliced, toasted and spread with a bit of butter and jam or apple butter.
The chocolate cake and butterscotch icing really brought back wonderful memories of meals at her house and family reunions. We usually cleaned our plates in anticipation of that much-loved treat.
I'm grateful to have her actual recipe for the cake because I've never succeeded in capturing its essence in the cakes I baked. The cake turned out to be moist and very much like I remembered.
I've made a version of the icing, essentially a spreadable penuche fudge, for years, but again, never with her directions. It's crucial to work quickly with this frosting because it hardens very quickly and won't spread smoothly, resulting in splotchy coverage, often dotted with chocolate crumbs.
For years, birthday cakes have always been tasty, but often not pretty. Perhaps they'll look as good as the taste in the future.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.
Nut Cream Loaf Cake
2 cups cake flour
21/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
2/3 cup milk
1/2 teaspoon vanilla
1/2 cup nuts, chopped
3 egg whites
SIFT together flour, baking powder and salt.
CREAM shortening, then add sugar and mix well. Add sifted dry ingredients, alternating with milk. Beat well.
ADD nuts.
BEAT egg whites until stiff, but not dry. Fold egg whites carefully into the batter. Turn into greased loaf pan lined with waxed paper.
BAKE at 350 degrees for about an hour until toothpick inserted in the middle comes out clean.
Chocolate Cake
1 cup butter or shortening
2 cups sugar


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Tampa, Florida -- The Patel Conservatory at the David A. Straz, Jr. Center for the Performing Arts will present Joust! A Mighty Medieval Musical, performed by 40 students in grades two through four, Feb. 27-March 1 and March 6-8.
In this unique tale of King Arthur and his Knights of the Round Table, weapons are replaced by musical instruments, making for musically uproarious fun. The show is a medieval marvel, complete with jousting knights, delightful damsels and court jesters that will capture the interest of audiences of all ages.
Tampa, Florida -- What should you do with that musical instrument you got for Christmas?
Learn to play it and put it to good use!
Now is the time to sign up for private lessons and/or Rock School at the Patel Conservatory! No matter your age or ability level, the experienced instructors can hook you up with other band members to create a musical experience you'll never forget.
Tampa, Florida -- Dear Aunt Getrude Improv is celebrating the season with two festive improv shows this Friday, December 20.
"Reindeer Games," a short form game based show will begin at 8 p.m. and "Hark The Harold," a long form show will begin at 9:30 p.m.
Admission is $5 and the shows will be performed at The Box theater located at The Underground Building, 1300 East 7th Avenue in Tampa.
It's that time of year again, family, friends and fun. George A. Santino will take you on a nostalgic journey with his video "The Magic Of Christmas".
Dazzling fans from coast to coast George A. Santino is focused, driven and passionate about his love of music and always has been! He brings us back that "Rat Pack" nostalgia that so many long for! That magical music that takes you back to a better time.
Tampa, Florida-- The Henry B Plant Museum is presenting a Victorian Christmas stroll from 10 am to 8 pm daily through December 23.
The Christmas stroll features 14 exhibit rooms decorated in 19th century themes with holiday accessories.
The Henry B. Plant Museum is located at the University of Tampa 401 East Kennedy Blvd. in Downtown Tampa.
Wesley Chapel, Florida-- Remember how much it meant to share your wish list in person? Well, Santa and his busy elves have set up shop at The Shops at Wiregrass. until December 24th. Santa's Village is located in Center Court where digital portrait quality photos may be purchased.
Santa Paws Pet Pics: Mondays, Nov 18 - Dec 9 from 4-7pm.
Santa Break Times: Daily 3:00-4:00pm unless noted otherwise.
Wesley Chapel, Florida-- Shows and Snow Nightly now through December 31st at 6pm, 7pm, 8pm, and 9pm!
Jannus Live
Van Wezel Performing Arts Hall
Dallas Bull
Friday Night Football
WTSP-TV / WTSP, 11450 Gandy Blvd, St. Petersburg, FL 33702
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The St. Regis Mardavall Mallorca Resort
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Travel Blogs from Costa d'en Blanes
Day of Hiking in Biniaraix
Today I had totally free so last night I decided I wanted to do something fun and adventurous! I've been planning for a while to do a hiking trip but wasn't sure where to. Last night Michele (One of the girls from my program) and I decided on a hike to Biniaraix. This morning we took a bus to Soller and then hiked to another town called Biniaraix. ...
First day of Work
So I had my job interview on Tuesday the 4th and it went really well! It wasn't actually an interview it was more of a "here's what you'll be doing" kind of deal. It's such a nice hotel! Today was my first day working and I was so nervous. I bought a few new work outfits because everyone dresses VERY nicely there!
Today was great! We went to several different fun places! First we headed over to Pollenca. Here we got to walk through a traditional Mallorcan market, all the food was so fresh and delicious! I ended up buying a bag full of strawberries and some green olives stuffed with cheese! Yum:) After the market we walked up 365 steps to reach the top of Puig De Pollenca. There's some significance to the number of steps but ...
Carnival Sa Rua
This week I've been seeing a lot of children dressed up in crazy costumes.. And the closer the weekend got the more adults I saw wearing costumes as well! I finally figured out that this week and weekend Palma, and most other countrys in Europe, celebrate Sa Rua. I have to say I'm not really sure what they are celebrating, but it's been a lot of fun so far! Friday a few of us dressed up like Mimes and went out to celebrate our friends ...
Sunday Funday in Valldemossa, Mallorca
... to the top things started to look up since about halfway there we started seeing the bluest water ever! We ended up sitting on this lookout for a few hours enjoying the sun, taking in the view, and of course eating our picnic lunch! Alicia, my host mom, made me the typical sandwhich. It's actually called a bocadillo, you buy a fresh loaf of bread and start off by putting olive oil on it, then you put ...
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For eight seasons everything evolved and revolved around Dwight Howard.
After Howard's long goodbye, the Magic smartly acquired enough building material from his trade to mold something of a successor.
Just as they did with Howard, the Magic need to resume a full-time focus on their next big man in the middle.
Nik Vucevic must be their center of attention for the rest of the season and through the summer.
Job 1 for GM Rob Hennigan and coach Jacque Vaughn is to concentrate on raising Nik's promising game during this second half.
Hennigan preaches player development in the rebuilding process. No youngster fits the mission statement for the future more than Vucevic, 22.
And there's no better test ground than the remaining 40 games.
The Magic aren't going to make the playoffs, so there's no reason not to force-feed Vucevic.
Get Niky V. the ball more – he's shooting over 50 percent -- even if Vaughn has to tweak his offense. If Vaughn has to pry the ball from the hands of Jameer Nelson, Glen Davis and Arron Afflalo -- bruise some egos along the way – so be it.
It already looks as if Davis and Afflalo could have a contest over who's getting shots and who's not. Afflalo's four-shot pout or protest against Detroit raised a red flag, so deliver more of their attempts to Vucevic.
Vaughn is now starting J.J. Redick, adding another scorer in the lineup. The ball could be going to everybody except the guy who should be getting it the most.
But I loved what I saw the Magic do Thursday night against Toronto. Nik had five attempts in the first quarter, making three shots, even going one-on-one for a short jumper.
He had 10 shots and seven baskets by halftime, and I swear I don't have Vaughn's phone tapped. Just tell me that's now the game-plan, and not a coincidence.
It isn't just about building Nik's numbers; it's about building his confidence, too.
Before the Magic can install (or re-install) an inside-out offense that plays off a talented center, the Magic must focus on Vucevic the person from the inside out.
He isn't aggressive or physical enough yet, and he could use some prodding.
You wonder if Vucevic can change his laid-back personality, whether his demeanor will ever allow him to demand the ball and impose his will on a game.
"I hope to get there," he said.
His teammates must be on board.
Vucevic isn't an athletic freak like Howard – nobody is (pre-Lakers). But Nik has a more natural feel for the game than Dwight, able to hit the 18-foot jump-shot. He can add muscle and improve his footspeed this summer, although he'll never be a defensive force like Dwight (pre-Kobe.)
Vucevic entered Thursday's game averaging 11.6 points, 11.0 rebounds and 10.2 shot attempts per game, playing 32 minutes a night. Sounds like modest stats for a starting center, right?
Except that in doubling his playing time and shot attempts in Orlando, Vucevic has more than doubled his production in scoring and rebounding since last season in Philadelphia.
"I think he's made a big jump from year 1 to year 2," J.J. Redick said. "That's probably the most important story than replacing No. 12 (Howard)."
So just how good can he be with more experience? Can Nik become a 20-13 guy? An all-star?
The Magic need to see if they can push him there. Thursday night was a start.
The last time the Magic were rebuilding, they trained their focus on a young big man. Worked out pretty well for a while.


text: Win a Catered Lunch from Mixed Go Green By Karla Brown October 12, 2012 Mix 97-3 would like to buy you and 9 of your co-workers lunch! Sign up to win a catered lunch of Go Green Salad Mix or Mix n' Grab Wrap Platters, 10 breadsticks or pickles and a three pound side of pasta or potato salad Read More|Comment Category: Articles Tags: Contests, Mixed Go Green, Win Lunch Send to a friend! Print this page Share on Facebook Share on Twitter Pin it! Reddit This! Share on Tumblr!


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Northern France
In this section:
Sophie Hoerner was born in Montréal on August 21, 1877, and trained at McGill University. Throughout the war, Sophie served with the No. 1 Canadian General Hospital beginning in early 1915, and then with the No. 3 Canadian General Hospital. Sophie then served as home sister and later assistant matron of No. 3 Casualty Clearing Station.
A collection of letters within the Sophie Hoerner fonds at Library and Archives Canada gives insight to the first year of Sophie's service with the No. 1 Canadian General Hospital in northern France. Her letters, sent home to her family and friends, are dated from May 12, 1915 to June 1916.
The following text uses excerpts from Sophie's letters to provide insight into her war experience through her own words.
Sophie headed overseas with the No. 1 Canadian General Hospital as part of the first contingent in May 1915. She was among 104 nurses from McGill, Laval and Kingston. She was stationed with the hospital in northern France, just outside of Étaples.
In her first letters home, Sophie describes the voyage aboard the steamship Metagama. These letters provide a window into what her daily activities were like before she went on active duty. She writes, "I tell you it is thrilling. I am having all sorts of thrills and bubbles inside me" (Letter to Mollie, May 12, 1915, p. 1).
Along with seasickness and overcrowded conditions, the passengers on the steamship had to deal with the constant threat of enemy submarines. They were reminded of this threat by the British cruisers and other war ships that often accompanied their voyage. When news hit of the sinking of the Lusitania, Sophie writes that the news had "made them think a great deal" (Letter to Mollie, May 12, 1915, p. 2).
Inadvertently, Sophie's letters address the necessity of fitting into military life. Trained as civilian nurses, this must have been a common experience for most of the nurses who joined the Canadian Army Medical Corps (CAMC). Waiting for her orders in London, Sophie writes, "There is a certain amount of excitement in not knowing what you are going to do next. It is so queer and strange for me. I have always run my own affairs and known what it is I wanted to do. Now, I am being run and don't know anything" (Letter to Mother, May 16, 1915, p. 5).
On May 24, 1915, the nurses arrive in Étaples at a "perfectly enchanting spot" and are set up in brown canvas tents. Sophie admires the tents, which hold 70 beds and 2 operating rooms, describing them as beautiful. At this time, the hospital is not yet ready for patients, but Sophie hopes that they will receive their first convoy within a week and writes, "it is nice to be here from the start" (Letter to "Dearest", May 24, 1915, [p. 2]). Her early letters are filled with descriptions of her new living arrangements. Sophie explains, "We eat in a huge tent, two long tables. Breakfast at 7:30, bugle call at a quarter to seven, dinner at 12, tea at 4 p.m. and supper at 6. All lights out at 10:30, candles in little lanterns" (Letter to Mollie, May 26, 1915, p. 1).
Sophie shows an early interest in the operating rooms, and writes, "The operating room is wonderfully equipped, everything is new; all painted white inside, the outside zinc" (Letter to Mollie, May 26, 1915, p. 2). Sophie writes that she would like to work in the surgical wards: "I would like to be in the operating room, but we can't choose, and just do what we are told and say nothing" (Letter to Mollie, May 26, 1915, p. 2).
Sophie expresses her feelings about the work in one of her letters:
Sophie's patients hold a prominent role in her letters. Indeed, her purpose in being overseas is to heal the wounded. It is through her description of the patients that we, the readers of her letters, understand the impact that the war, with all its horrors, has on Sophie. Most significantly, her letters intermingle her daily, mundane activities with sometimes graphic descriptions of her suffering patients. Of course, the purpose of letter writing is to let others know what is occurring in one's life.
The result of Sophie's letters from the war is a mixing of happy descriptions of her travels to neighboring towns, social gatherings and daily chores, followed on the next line by descriptions of her patients and their wounds.
Sophie writes on a postcard:
Early in her service Sophie learns about the cruel and devastating inventions of warfare: "I wish I was allowed to write all I see and hear. Now the worst is this awful gas. It's terrible to see. It's impossible to supply the demand for respirators and to-day I heard that the Germans were sending burning pitch on our men" (Letter to Mollie, June 4, 1915, p. 1). Poisonous chlorine gas was used for the first time on April 22, 1915, and the use of various poisonous gases by both sides escalated throughout the war.
As often is the case, Sophie quickly ensures that her recipient knows that she is grateful to be there. In the same letter, she writes, "This is most interesting and by far the most worth while work I have yet done. It's wonderful to me that I have had the opportunity of doing something for these brave fellows" (Letter to Carrie, June 10, 1915, p. 1).
Sophie does get to serve in a surgical ward, a wish she had disclosed to her friends and family in her letters. Working in the ward brings her in close contact with the wounds suffered by the men. To her mother she writes, "I have never seen such awful wounds. You can believe everything you hear or read about Germans. They now put in their shrapnel glass, screws, needle points, anything they can find that will make a bad wound" (Letter to Mother, June 25, 1915, p. 1). Nonetheless, her dedication and interest in her patients is always strong: "So glad I came, the patients are a real joy, I hate to leave them" (Letter to Mother, June 25, 1915, p. 2). "I am very well and just crazy about my work, so proud to be in charge of a ward. I hate to come off duty I am so interested in the patients, they are the nicest part of it" (Letter to Mother, June 26, 1915, p. 3).
Sophie's care for her patients extends past her ward duties. She tells her mother that she is tired because she has been writing letters at night for her patients who cannot do so themselves. Sophie receives a letter from the sister of one of her patients: "I was so pleased to hear how my brother was, and think it was very kind of you to let me know and I am sure you will do your best to get him better. It really is hard to hear he is dangerously ill and we cannot see him, but we must look on the bright side, but our luck is quite out just lately. We have not heard from my other brother for two months now" (Letter from A. Jones, June 28, 1915).
As the number of patients increase in the hospital, Sophie's letters become more about the work, with fewer tales of social activities. In one very short, yet powerful, letter she talks solely about her work. Through the following excerpt we get a clear glimpse into Sophie's own heart-wrenching experience:
In a letter to Mollie, Sophie writes, "We have been dreadfully busy, seven hundred patients. As I sit here in my little hut, ambulance after ambulance bringing in the wounded, it's too terrible to watch and hear, and it goes on all night, too. Convoys coming all the time" (Letter to Mollie, July 4, 1915, p. 1). She goes on to say that although it is hard, she is well, and getting fat on bread and butter. It may be out of respect for her patients perhaps her desire to equal their stoicism that she never dwells on the hardship or the challenges that she faces. She is inspired and uplifted by her patients' 'spirit.' Her admiration for them is a constant sentiment throughout her letters.
As her letters continue, Sophie once again balances descriptions of her social and work activities. She continues to express her happiness to be involved and with her ability to provide comfort to her patients.
Although Sophie continued her service until the end of the war, these letters of her first year of service are the only ones that exist at Library and Archives Canada.


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Art In Games


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It was noted in the discussion that workers are paid per acre and not per hour and somehow this caused a difference in quality of work. That management problem is a trivial repesentation of the real problem of farm hand labor.
Facts are that workers are paid very little, provided with nothing but the most primitive of equipment, expected to do back braking work, provided with no medical care, and when no longer able they are left to find their way back to Mexico.
In looking at the state of the art of farm equipment, it became clear that there was little that could be called sophisticated technology being applied to the hand labor problem. The reason for this seems obvious: Labor costs are so low that investment in equipment is not financially justifiable, and of course, the fact that 75% of the labor is illegal keeps the labor costs this low.
Even so, there are a variety of machines that eliminate hand labor all together. Much of this kind of mechanization comes with a significant reduction in quality of food, so we might want to try harder to keep at least some manual labor in the works.
This led to development of the personal tractor that would let the worker sit in a comfortable position within reach of low to the ground tasks. Hopefully this will make the work more attractive to all sorts of people.
Development testing can be seen on youtube under the heading Miastrada Dragon. Link is: http://www.youtube.com/watch?v=xq5eIVVvdgA
The comparison with the Lettuce Bot will be interesting if it is done meaningfully. I tend to think the Lettuce Bot is interesting, but is probably several technology steps ahead of the real problem.


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Microsoft profits fall despite consumer, business line sales increases
Microsoft's overall lines of business look healthy, but profits still slipped during Q3.
Microsoft's overall lines of business look healthy, but profits still slipped during Q3.
An Amazon product listing for a Microsoft Surface Mini case points to a possible mid-May release date.
Updated What will we see in the next complete version of Windows? And when will we see it?
Updated After the welcome fixes of Windows 8.1 and 8.1 Update 1, there's still room for improvement before we see Windows 9.
Canonical released its 14.04 LTS Trusty Tahr update and hopes to woo Windows XP holdouts and tablet users.
Microsoft improves Bing with personalized cards that update users on their interests.
Microsoft's latest All-in-One keyboard connects to just about every device under the sun.
Intel has revealed a drop of eight per cent in its revenue for the first three months of 2014, and unveils plans to focus on budget-friendly computers.
Lenovo has announced its latest computer range to launch this summer, with high-end and budget-friendly models on offer.
Microsoft makes single-license subscriptions available for users at $69.99 per year.
Video We ask PAX East 2014 goers which gaming machine is best and get to the "why" behind their overwhelming response.
PAX East 2014 There's more to Project Spark than a game clones, developers behind the game talk about iteration in the community.
If you're reading this on a Sony Vaio Fit 11A, you might want a fire extinguisher handy.
Until the end of June, Windows users who are still on XP can swap their old computer for a brand new Surface Pro with a massive discount.
Updated TechRadar's best recommendations for free internet security packages.
Google and VMware are offering business a significant discount on upgrades to Chromebooks.
The latest IDC report shows a first quarter decline that is not as bad as projected, largely thanks to last-minute upgrades from Windows XP.
Sponsored Find out why the ThinkPad X1 Carbon's 'Adaptive Function Row' is like having your own on-hand office assistant.
Why has this technology remained such an important mainstay of IT over the last 50 years? It's simple - innovation.
In Depth Support for XP is over! Fin! Why not jettison the old OS and reboot your PC with one of these ideas.
Thousands of computers in the UK public sector are still running Windows XP, prompting governments to pay for extra support.
Windows XP was a star performer both in the home and office, clinging onto life (and market share) until the very end.
Inflame Taking the temperature of the comments section after Microsoft's Cortana announcement.
Week in Tech Nadella brought a fighting fit Microsoft to Build 2014, while Amazon Fire TV landed and WWDC got a date.
Updated The update for Windows 8.1 is full of subtle changes. Just don't think subtle means insignificant.


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The mission of the Arizona Coalition to End Sexual and Domestic Violence is to lead, to advocate, to educate, to collaborate, to end domestic violence in Arizona. AzCADV is based in Arizona and has significant, statewide presence. We are a non-governmental, non-profit membership organization that works with more than 170 formal members and allies to carry out our mission and objectives.