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Set your pace...
and break it
SunGod PaceBreakers™ are engineered to maximise performance whilst you operate at the highest level. When you're ready to push to your limits, SunGod PaceBreakers™ are ready to go there with you.
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Best For
UV Protection
*VLT = Visible Light Transmission
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Tech Specs
2mm Polycarbonate Core Lenses
Our spherical 4KO® Lenses are engineered from an infused 2mm Polycarbonate Core, offering precise optical clarity and complete impact protection
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Our triple-layer protection ensures your lenses remain in the best condition, no matter what you put them through
Anti-reflective inner lens coating
Inner lens reflections and glare are eliminated, with the reduction in stray light improving contrast and enhancing optical clarity
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Adventureproof® Flexible Frame
Our trademark frame material is durable, high-tensile and lightweight for ultimate impact protection and all-day comfort
Grip-Lock™ Ear Socks
Manufactured from a hydrophilic material, Grip-Lock™ Ear Socks become increasingly grippy with sweat, ensuring non-slip fit without the uncomfortable pressure points
Full Frame Impact Protection
Our lenses and frames are tested under the most extreme conditions to ensure unrivalled protection from high-mass and high-velocity impacts, exceeding EN ISO 12312-1:2013 (CE) and ANSI Z80.3 (FDA) standards
Precision Manufactured
Pacebreakers™ measure 138mm total lens width. The lens height is 49mm and the temple arm length is 125mm
Lightweight all-day comfort
PaceBreakers™ weigh in at just 27g
Interchangeable nose piece
A customised fit for every size and shape, Pacebreakers™ come with 2 different sized nose pieces so you can tailor the fit to you
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SunGod PaceBreakers™
100% Microfiber Cleaning and Storage Pouch
Alternative Nose Piece with fitting instructions
SunGod Sticker Pack
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text:
Cupcake cravings / These irresistible confections bring out the kid in all of us
For many of us, childhood birthdays meant the blissful consumption of cupcakes.
I'd swell with pride each year when, on the afternoon of my big day, my mother would march into my classroom with Duncan Hines marble cupcakes topped with dollops of chocolate frosting for each of my fellow students. Few things were as simply satisfying.
Later, as birthdays marked by cupcakes in the classroom morphed into coed get-togethers in junior high, then tequila-fueled parties in young adulthood, cupcakes faded into the past.
That is, until a couple of years ago. Many of us watched, in mouth-watering envy, as Carrie Bradshaw devoured the perfect little cake on "Sex and the City." There she was, clad in her designer duds, licking the fluffy pink frosting off her upper lip as she gossiped about her latest conquest.
In an instant, cupcakes became the new Manolo Blahniks.
Those who inhabited Manhattan could get instant gratification, heading to the illustrious Magnolia Bakery in Greenwich Village for one of its pastel-topped treats -- it took a little longer for the cupcake craze to take hold out West.
Now, the Bay Area is peppered with cupcake bakeshops and businesses (see Page F5), and at least eight cupcake cookbooks have been published in the last two years.
It's almost surprising that it took us this long to figure it out. Really, what's not to love? On a purely functional level, cupcakes are portable, they're small, and they're easily personalized. But it goes even deeper than that. From an emotional standpoint, they hark back to our childhood, and in so doing they seem to make us sublimely happy.
"You just can't help but smile when you eat them," says Patricia Powell, owner of Berkeley's 8-month-old Love at First Bite Bakery. Although she offers a variety of baked goods, it's the cupcakes that sell out -- nearly 300 cupcakes a day, in 25 varieties.
"They're great out-of-hand food. They're clean, easy and a small commitment of calories. Plus, the frosting-to-cake ratio is just right," she says. As a baker, she loves the creativity they offer. "There are endless options to what you can do with cupcakes," she says. "You can mix and match, and add new toppings and fillings to basic recipes."
Nobody's more creative than Cheryl Porro, a 34-year-old San Francisco chemical engineer who, one year ago, started a blog called Cupcake Bakeshop by Chockylit. A self-proclaimed baker, she started churning out treats for her family at the age of 8.
Porro's blog, filled with step-by-step pictures and wacky recipes, has tons of sweets lovers eagerly awaiting her semi-regular posts, which are complete with her tales of inspiration.
"If I go to a restaurant and have something fabulous, like a lychee martini, I'll say, 'I've got to have that in a cupcake,' " she says. She'll wind up spending an entire day in a sugar-buzzed frenzy until that drink has found its way into one of her signature pleated white cupcake liners.
Although Porro's recipes are available to anyone with an Internet connection, only her friends and family get to sample the fruits of her labor. "I tried doing cupcakes for someone's wedding a few years ago," she says, "and even with a laid-back bride, it was the most stressful experience of my life."
Kara Lind, a former advertising sales executive, knows the business potential is too good to ignore the catering market. She started Kara's Cupcakes, focusing on special events and delivery, six months ago.
Lind bakes cupcakes with a seasonal, sustainable sensibility. "I try to get all of my ingredients within a 100-mile radius whenever possible," says Lind. That means Petaluma eggs and Clover dairy products.
If you think ingredients don't make a difference, you haven't tried one of Kara's cupcakes. Whether they're piped full of lemon curd or topped with coffee buttercream, these eye-catching creations have Kara -- and her husband -- pulling all-nighters in her commercial kitchen to keep up with the demand.
That's right -- it's not just women who are crazy for cupcakes. In fact, a recent "Saturday Night Live" skit features Chris Parnell and Andy Samburg -- two hungry grown men -- walking the streets of New York and rapping about their cupcake obsession, as images of Magnolia's finest float over the screen.
"It's a perfect storm for these things to catch hold," says The Chronicle's baking columnist Flo Braker. She considers them "kind of a takeoff on muffins," which were popular several years ago when they were viewed as a "healthier" snack. At that time, fad diets dictated what foods we avoided, and butter and sweets were high on the list.
Now people are more focused on balanced diets and whole foods. "We don't have the food police after the sugar and fat right now," says Braker. "We can have sweets again."
Nancy Kux, longtime owner of Nancy's Fancies in San Carlos, has also seen trends come and go, and while she's skeptical about their staying power, she agrees that cupcakes make sense right now.
"They're a distillation of the 'me' generation," she says. "People are more into individual servings, and they want things the way they want them."
For her catering business, that means everything from cupcakes shaped like teacups to towers covered in black creepy-crawly garnishes. But nothing has been more popular than wedding cakes -- or rather, wedding cupcakes. Although Kux made her first cupcake tower several years ago, she would never have predicted the recent surge. Now, she's building at least a couple each month.
Renowned baker Sam Godfrey of Perfect Endings in Napa has seen the wedding trend evolve from the beginning, although for him, it definitely wasn't love at first sight.
It was a determined bride -- a buyer from Bergdorf Goodman in New York -- who started Godfrey on his path to acceptance.
"She had tried one of my cakes at another wedding," he says, "and she wanted one for hers." It was still the early days of his business, so he was thrilled at the opportunity. That is, until she told him what she envisioned.
"She asked for this awful horrific thing called a cupcake cake," he says, the anguish still evident in his voice many years later.
"Now, I pride myself on being humble and down-to-earth," he jokes, "but I make wedding cakes. There was no way I was going to do this."
So he turned her down.
It took three more phone calls before he reluctantly agreed to let his staff make the cupcakes.
"Well, months went by," recalls Godfrey, "and I get a call one day from an ad executive at Town & Country telling me that one of my wedding cakes has been featured in their magazine." Having received no press up to this point, Godfrey was so elated that he grabbed his executive chef, Michael Martin, and the two broke every speed limit driving to San Francisco just to get an advance copy.
"So we open up the magazine, and wouldn't you know it," he cries, "it was those damn cupcakes!"
He has made thousands of them since that photo ran.
Only in hindsight can he speak to the great qualities of the dessert.
"Weddings are so formal, and having cupcakes is a way to incorporate a whimsical touch," he says. "They add a bit of nostalgia to a very important day."
And isn't nostalgia really what it's all about? Most of us long for a bite of our childhood. The thing about cupcakes, as baker Lind says, is that they have an adult sensibility even as they bring out the kid in us.
"Cupcakes are chic," she says. "They're definitely here to stay."
Cupcake roundup
These days, you don't need to look farther than your morning cup of coffee to find a cupcake -- Starbucks has introduced two flavors to its bakery lineup. But if it's something more creative you seek, whether for a special occasion or an afternoon snack, there are many options to suit your fancy. Here are a few:
Chockylit's blog by Cheryl Porro. chockylit.blogspot.com. Web log postings of cupcake recipes and photographs.
Citizen Cupcake. 2 Stockton St. (inside Virgin Megastore), San Francisco; www.citizencupcake.com, (415) 399-1565.
Delessio Market & Bakery. 1695 Market St. (at Valencia), San Francisco; (415) 552-5559.
Hey, Cupcake. www.hey-cupcake.com; (415) 794-4255. Catering and delivery only.
Icing on the Cake. 50 W. Main St. (near University Ave.), Los Gatos; (408) 354-2464.
Kara's Cupcakes. www.karascupcakes.com; (415) 681-2240. Catering and delivery only.
Love at First Bite. www.loveatfirstbitebakery.com 1510-G Walnut St., Berkeley; (510) 848-5727.
Miette. 1 Ferry Building (shop No. 10), San Francisco; (415) 837-0300.
My Friend the Chocolate Cake. (415) 551-6400. Catering and delivery only.
Nancy's Fancies. Nancy Kux, (650) 591-8867. Catering and delivery only.
Noe Valley Bakery. 4073 24th St. (at Castro), San Francisco; (415) 550-1405.
Perfect Endings. 912-C Enterprise Way, Napa; (707) 259-0500. Specializes in special events and weddings.
Sibby's Cupcakery. www.sibbyscupcakery.com, San Mateo; (415) 613-4373. Catering only. Orders can be picked up or delivered.
Sweet Things Bakery, 1 Blackfield Dr. (at Tiburon Boulevard), Tiburon; (415) 388-8583. Also located inside Cala Foods, 3585 California St. (near Spruce), San Francisco. (415) 221-8583.
Teacake Bakeshop. 5615 Bay St. (in the Bay Street Emeryville shopping center), Emeryville; (510) 655-0865.
-- Amanda Gold
Cupcake basics
Here are a few basic steps for making cupcakes. If you can make one kind, you can make 'em all.
Plan ahead. It's important to let the butter and eggs come to room temperature before you begin.
Sift together or combine all of the dry ingredients in the recipe. Set aside.
Measure and combine liquids, like milk, buttermilk or water, and vanilla extract. Set aside.
Beat the butter for about 30 seconds until creamy. Then add the sugar, and beat until light and fluffy, about 3-4 minutes. The lighter the batter, the lighter the cupcake.
Add the eggs one at a time, and continue to beat until they're fully incorporated and the batter is creamy.
Add dry ingredients alternately with wet ingredients. This usually takes 3 to 4 additions. It's important to begin and end with flour, which prevents the batter from getting lumpy.
Add any final flavorings, like citrus zest or mashed banana.
Scoop into cupcake liners and bake, keeping an eye on them. Cupcakes dry out easily, and some will bake faster than others, depending on the temperature of your oven and whether the cupcakes are in the front or back.
-- Amanda Gold
Banana Cupcakes with Chocolate Ganache & Cream Cheese Frosting
From Kara's Cupcakes in San Francisco.
The Cake:
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup buttermilk
3 ounces unsalted butter,
at room temperature
1/2 teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg
1/2 cup sugar
1 large egg, at room temperature
1/2 cup pureed bananas
(from 1-2 fully ripe bananas)
The Chocolate Ganache:
2 ounces semisweet chocolate, finely chopped
1/4 cup heavy cream
1 1/2 teaspoons light corn syrup
The Cream Cheese Frosting:
4 ounces cream cheese,
at room temperature
1 ounce unsalted butter,
at room temperature
1/2 teaspoon vanilla
2 cups powdered sugar,
sifted, or more to taste
Preheat the oven to 350°. Position a rack in the middle of the oven. Line a 12-cup muffin pan with paper cupcake liners.
Sift together the cake flour, baking powder, baking soda and salt in a bowl; set aside. Add the vanilla to the buttermilk; set aside.
Using an electric mixer with the paddle attachment, beat the butter for 30 seconds. Add the cinnamon and nutmeg, and continue to beat on high for 1 minute, until the butter is creamy and touches the sides of the bowl. Stop the mixer and scrape down the sides of the bowl.
Add the sugar in a slow steady stream and beat for 3-4 minutes, until the mixture appears light and fluffy. Stop the mixer and scrape down the sides of the bowl.
Add the egg and beat well, scraping down the sides of the bowl to ensure that everything is combined.
Add the flour mixture, alternating with the buttermilk, in 3 additions, beginning and ending with the flour. Scrape down the sides of the bowl between each addition, and mix until well combined. Fold in the banana. Using an ice cream scoop or spoon, fill each cupcake liner 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out free of uncooked batter. Let the cakes cool in the pan for 5 minutes, then remove from pan and place on a rack to cool completely.
For the ganache: Put the chocolate in a heat-proof bowl. Pour the cream and corn syrup into a small saucepan and bring to a low boil over medium heat. Remove from heat and pour over the chocolate. Let stand for 1 minute, then slowly stir the mixture to blend well. Let cool to about 70° on a thermometer or until firm enough to pipe or spread.
For the cream cheese frosting: Combine the cream cheese, butter and vanilla in the bowl of a mixer fitted with the paddle attachment. Beat on high speed for about 3 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl and gradually add the powdered sugar, beating well until incorporated.
To fill & frost the cupcakes: Fill a pastry bag with a 1/4-inch metal tip with the chocolate ganache and insert tip into the top of each cupcake. Squeeze the bag until you feel a slight pressure, which should put approximately 1 to 1 1/2 teaspoons of chocolate in each cupcake. You should only squeeze for a couple of seconds. Alternatively, cut off the top of each cupcake, scoop out a bit from the center and replace with 1 to 1 1/2 teaspoons of ganache, or place a dollop on top of the cupcake and frost around it. (You should have about 1/3 cup of the ganache left, which can be stored in the refrigerator for future use or used for garnish.) When all the cupcakes are filled, frost them with the cream cheese frosting.
Yields 12 cupcakes
PER CUPCAKE: 295 calories, 3 g protein, 42 g carbohydrate, 14 g fat (8 g saturated), 53 mg cholesterol, 150 mg sodium, 0 fiber.
Basic Vanilla Cupcakes
From Chronicle columnist Flo Braker.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla
1/2 cup whole milk
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
Adjust rack to lower third of oven; preheat the oven to 375°. Place paper cupcake liners in a 12-cup muffin pan.
Sift the flour, baking powder and salt onto a piece of waxed paper. Stir the vanilla into the milk.
Using an electric mixer, cream the butter until smooth, about 30 seconds. Add the sugar in a slow, steady stream, beating until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing until the batter is light and creamy, and scraping down the sides of the mixing bowl after each addition. Add the dry ingredients alternating with the liquid ingredients in 4 additions, beginning and ending with the dry ingredients.
Spoon the batter into the muffin cups, filling each about three-quarters full. Bake for about 20-25 minutes, or until the top of the muffins springs back when lightly touched, and a wooden toothpick inserted in the cakes comes out free of uncooked batter.
Let the cupcakes cool in the pan for 5-10 minutes before transferring them to wire racks to cool completely.
Yields 12 cupcakes
PER CUPCAKE: 230 calories, 4 g protein, 33 g carbohydrate, 9 g fat (5 g saturated), 58 mg cholesterol, 145 mg sodium, 0 fiber.
Basic Chocolate Cupcakes
From Nancy Kux of Nancy's Fancies.
1 1/2 ounces bittersweet chocolate
1 cup + 2 tablespoons cake flour
3/4 teaspoon baking soda
1/8 teaspoon salt
2 1/2 ounces unsalted butter,
at room temperature
3/4 cup + 2 tablespoons sugar
1/2 teaspoon vanilla
1 large egg, at room temperature
1/2 cup + 2 tablespoons water
Preheat oven to 350°. Line a 12-cup muffin pan with paper cupcake liners.
Melt the chocolate in a double boiler over warm water. Set aside to cool slightly.
Sift together the flour, baking soda and salt.
Using an electric mixer, beat butter with sugar for about 2 minutes, until fluffy. Add vanilla and egg. Beat on high speed for 4-5 minutes, scraping down sides of bowl from time to time. Slowly pour chocolate into butter mixture, beating on medium speed until fully incorporated.
Add the dry ingredients alternating with the water in 3 additions, beginning and ending with the dry ingredients, and scraping down the sides of the bowl after each addition. Mix until fully combined. Spoon the batter into the cupcake liners, filling each about three-quarters full.
Bake for 20-25 minutes, until the top of the muffins springs back when lightly touched in the center, and a wooden toothpick inserted in the cakes comes out free of uncooked batter.
Let the cupcakes cool in the pan for 5 to 10 minutes before transferring them to wire racks to cool completely.
Yields 12 cupcakes
PER CUPCAKE: 170 calories, 2 g protein, 27 g carbohydrate, 6 g fat (4 g saturated), 31 mg cholesterol, 108 mg sodium, 0 fiber.
Samoas Cupcakes
These brown sugar-butter cupcakes are filled with chocolate ganache and topped with a caramelized coconut frosting. They were created by Cheryl Porro of Chockylit, a local cupcake blog.
The Cupcakes:
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup whole milk
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup lightly packed light brown sugar
2 large eggs, room temperature
The Chocolate Ganache:
2 ounces semisweet chocolate, finely chopped
1/4 cup heavy cream
1/4 teaspoon vanilla
The Frosting:
2 1/2 cups shredded, sweetened coconut
2 eggs
10 ounces evaporated milk
1 1/3 cups sugar
1/2 cup (1 stick) butter
Preheat oven to 350°. Line a 12-cup muffin pan with paper cupcake liners.
Whisk together flour, baking powder, baking soda and salt in a bowl. Stir vanilla into milk.
Using an electric mixer, beat butter on high until soft, about 30 seconds. Add sugar, and beat on medium-high until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating for 30 seconds and scraping down the sides of the mixing bowl after each addition.
Add the dry ingredients to the butter mixture in 3 additions, alternating with 2 additions of milk. Scrape down the sides in between, and mix until fully combined.
Scoop the batter into the muffin cups, filling each about three-quarters full.
Bake for 20-22 minutes or until the top of the muffins springs back when lightly touched, and a wooden toothpick inserted in the cakes comes out free of uncooked batter.
Let the cupcakes cool in the pan for 5-10 minutes before transferring them to wire racks to cool completely.
For the ganache filling: Place chocolate in a heat-proof bowl.
Heat cream until bubbles form around the edge of the pan, then pour over the chocolate.
Let stand for 1 minute, then stir until combined. Add vanilla and stir until incorporated.
Let cool to room temperature.
To fill the cupcakes: Fill a pastry bag with the chocolate ganache and insert the 1/4-inch metal tip into the top of each cupcake, squeeze the bag until you feel a slight pressure, which should put approximately 1 to 1 1/2 teaspoons of chocolate in each cupcake. You should only squeeze for a couple of seconds. Alternatively, cut off the top of the cupcake, scoop out a bit of the center and replace with 1 to 1 1/2 teaspoons of the ganache.
Save remaining chocolate to garnish tops of cupcakes with stripes.
For the frosting: Preheat the oven to 350°.
Spread the coconut on a sheet pan. Toast in oven, stirring frequently to prevent burning, until the coconut is an even brown color, about 10 minutes. Set aside.
Meanwhile, crack the eggs into a small saucepan and beat lightly to break up. Add the milk, sugar, and butter. Cook, stirring constantly, over medium heat until thick, bubbly, and golden, about 15 minutes.
Press mixture through a fine metal sieve and into a bowl to remove any lumps. Add 2 cups of the coconut, reserving the remainder for garnish, and stir to combine. Let the mixture cool, and spread generously over tops of cupcakes.
With a fine-tipped pastry bag, or the edge snipped off a plastic bag, pipe stripes of chocolate ganache over the top of the coconut icing to look like a Samoas Girl Scout cookie. Garnish with remaining toasted coconut.
Yields 12 cupcakes
PER CUPCAKE: 550 calories, 7 g protein, 62 g carbohydrate, 32 g fat (21 g saturated), 133 mg cholesterol, 275 mg sodium, 1 g fiber.
Vanilla Italian Meringue Buttercream Frosting
Nancy Kux says to dip the bottom of the bowl in warm water while mixing if this frosting starts to look curdled.
1/4 cup + two tablespoons egg whites (about 3 large)
3/4 cup + 2 tablespoons sugar
1 1/2 ounces water
9 ounces unsalted butter, at room temperature
1 teaspoon vanilla
Pour egg whites into a heavy-duty mixer with a whip attachment.
Combine the sugar and water in a saucepan and stir until dissolved. Let mixture come to a boil over high heat until temperature reaches 240° on a candy thermometer.
With the syrup still boiling, start mixing egg whites on low and then increase speed to high. Whip until the whites are fluffy and firm, with stiff peaks.
If at this point, the temperature of the sugar is not at 255°, turn mixer to low and continue to whip.
When sugar mixture is at 255°, remove from heat and with the mixer on medium-low speed, slowly pour into the whipped egg whites. Be careful not to splatter the liquid sugar onto the bowl sides, nor let too much stick to the whip.
When all of the sugar syrup has been added, turn mixer to high speed and whip 10-15 minutes, until mixture is cool.
Remove the whip and shake off most of the egg mixture back into the bowl. Change to a flat-paddle attachment. Scrape down the sides of the bowl.
Add the butter on low speed if butter is very soft and on medium if butter is medium-soft. Mix well, and add vanilla.
For milk-chocolate frosting: Melt 2 ounces of chopped semisweet chocolate over a double boiler. Take out a little bit of buttercream and mix well with chocolate. Add whole mixture back to buttercream and stir well to incorporate.
Yields enough to frost 12 cupcakes generously. Leftover frosting will keep for up to a week in the refrigerator.
PER SERVING: 215 calories, 1 g protein, 15 g carbohydrate, 17 g fat (11 g saturated), 47 mg cholesterol, 16 mg sodium, 0 fiber.
Flo Braker's Egg White Frosting & Filling
3/4 cups granulated sugar
2 large egg whites
2 teaspoons water
1/8 teaspoon cream of tartar
1/2 teaspoons pure vanilla
In the top of a double boiler (or bowl) that fits snugly in a saucepan, combine the sugar, egg whites, water and cream of tartar. Fill saucepan half full of water, and bring just to a simmer. Place egg white mixture over simmering water, and cook, beating constantly with a portable electric mixer on low speed, until the mixture reads 160° on an instant-read thermometer. Remove from heat and beat at medium-high speed just until whites form soft peaks. Add vanilla and beat just to incorporate.
Add optional flavorings like citrus zest, flavored extracts or syrups. One drop of food coloring will create a light pastel-colored frosting.
Yields enough to frost 12 cupcakes generously. Leftover frosting will keep for up to a week in the refrigerator.
PER CUPCAKE: 50 calories, 1 g protein, 13 g carbohydrate, 0 fat (0 saturated), 0 cholesterol, 9 mg sodium, 0 fiber.
Basic Sweet Buttercream Frosting
1/2 cup unsalted butter, at room temperature
2 cups sifted powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Beat butter until creamy, about 30 seconds. Add powdered sugar, milk and vanilla, and beat on high until light and fluffy, about 5 minutes.
Note: To make the frosting chocolate, substitute 1/4 cup cocoa powder for 1/4 cup of the sugar.
Yields enough to frost 12 cupcakes generously. Leftover frosting will keep for up to a week in the refrigerator.
PER CUPCAKE: 135 calories, 0 protein, 17 g carbohydrate, 8 g fat (5 g saturated), 21 mg cholesterol, 3 mg sodium, 0 fiber.

subset: commoncrawl


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text:
Maine Film Office updates guide listing skilled film
AUGUSTA, Maine (AP) � The Maine Film Office has revamped its online guide listing the state's film and television crew members in an effort to attract more filmmakers to the state.
Maine Film Office Director Karen Carberry Warhola says film producers like to use local crew to keep costs down, but if they don't know where crew members can be found they'll look elsewhere to film.
Warhola says the online database lists talent ranging from producers, camera operators and location scouts to costume designers, makeup artists and script supervisors.
The guide, which can be found on the Film Office's website, also lists business that offer goods and services needed by productions filming in Maine.
Online: www.filminmaine.come


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27 March, 2014 | (01 hr)
Sign In to access this Webcast
Evidence-based reward management presents an analysis of the current failure of organizations to assess the effectiveness of pay and reward practices. The practice considers the reasons for failure and outlines its consequences. By examining recent developments in human capital information and measurement, the evidence-based reward model looks at how HR can construct effective reward for improved performance, both for the individual and the organization. Duncan Brown will present the tools and techniques that can be applied to practice evidence-based reward management including a four-step model that can set strategic goals and help explain how to adapt on an ongoing basis.
Duncan Brown
Duncan Brown is a principal in Aon Hewitt's London Office. He has more than 25 years' experience in reward consulting and research with firms including PricewaterhouseCoopers and Towers Perrin. He also spent five years as Assistant Director General at the Chartered Institute of Personnel an...Full Bio
Clive Wright
Hyperion HR Ltd. provides HR and reward consulting services to business leaders and HR Directors. He successfully established Hyperion after leaving Mercer in 2009, following 8 years as a Principal. Prior to joining Mercer Clive was Director, Group Compensation and Benefits for The BOC Grou...Full Bio


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vandelay necesitaba un nuevo diseño de logotipo y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 127 diseños de 40 diseñadores freelance.
We are the largest (and first) chapter of the U.S. Green Building Council in the state of Florida. We have grown dramatically in the past 3 years and have been using the standard U.S. Green Building Council chapter logo provided to us. Now, we need a new one!
We are the largest (and first) chapter of the U.S. Green Building Council in the state of Florida. We have grown dramatically in the past 3 years and have been using the standard U.S. Green Building Council chapter logo provided to us. Here it is:
We would like a new logo that is more representative of who we are, especially given our geographic location (i.e. instead of the oak leaf in the above logo, maybe a cabbage palm or another more "Florida" indicative plant could be used.)
One example of this regionalization of the logo would be the Cascadia Chapter of the Council, which is based in the Pacific Northwest and shares the salmon as a unifying
environmental symbol and cause.
To give you a sense of who we are, here are our Florida Gulf Coast Chapter vision and mission statements:
Our vision is to hand the next generation a healthy, self-sustaining Florida.
The mission of the Florida Gulf Coast Chapter of the USGBC is to lead the region toward sustainability by encouraging and advancing environmental friendly knowledge and values as they pertain to the built environment and its relationship and impact on nature and human kind.
We will work together with others. We will lead by example.
While we have started out as one large chapter, that is changing. We will still be one large chapter, but it will be subdivided into "branches" or smaller chapters. It would be nice if we could have one logo with pieces that could represent the branches (ultimately there will probably 4 branches in the chapter.) However, if this is problematic, it's not essential; we could have a chapter logo, and branches could always create their own logos.
The logo should be a fresh design, a bold signature, and translatable to various mediums (website, printed collateral, T-shirts, etc.)
- It should include the words U.S. Green Building Council or USGBC
- It should also include the words "Florida Gulf Coast". It might also include the word "chapter" after "Florida Gulf Coast" but that's not absolutely necessary. And it's possible that "Florida" could be abbreviated to just "FL"
- There should be some graphic element that is indicative of Florida (i.e. cabbage palm which is the state tree or some other element.)
- we want it in vector format like that produced by Adobe Photoshop or Adobe Illustrator so that we can resize the graphic without any loss of quality — something JPG, GIF, TIFF and PNG files don't do.
- we don't want something that's difficult to imprint on things
- we don't want something too generic...
Descubre cómo funciona un concurso de diseño u obtén más información sobre nuestros servicios de diseño de logo.


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Press Releases
Hardee's Introduces New Charbroiled Chicken Club Sandwich
Sep 6, 2005
Chicken Sandwich Complements Popular Line of Angus Beef Thickburgers
ST. LOUIS, Mo. – September 6, 2005 – Today, Hardee's® introduces a new chicken sandwich good enough to join its popular, burger-based lunch and dinner menu, the Charbroiled Chicken Club Sandwich™. Widely known for its superior-quality line of 100 percent Angus Beef Thickburgers®, Hardee's evaluated many charbroiled chicken sandwich options before identifying the right combination of ingredients that consumers might enjoy as much as their burgers.
"For the past few years, Hardee's has primarily focused on our Angus Beef Thickburgers, but now that consumers have come to recognize us as a great burger place, it is time to begin developing the chicken sandwich menu category," said Brad Haley, executive vice president of marketing for Hardee's. "We think the new Charbroiled Chicken Club Sandwich represents the same kind of leap in quality over other grilled fast-food chicken sandwiches that our Thickburgers made in the burger world. The combination of bacon, lettuce and tomato have always made club sandwiches popular, but we took it to another level with the addition of a marinated, charbroiled chicken breast filet and Swiss cheese, all served on a fresh honey-wheat bun."
Available at all Hardee's locations, the Charbroiled Chicken Club Sandwich sells for $3.99 by itself, or $5.69 for a combo including a drink and fries. The distinctive sandwich features a marinated, skinless chicken breast filet topped with melted Swiss cheese, two strips of crispy bacon, sliced tomatoes, lettuce, and mayonnaise on a honey-wheat bun.
Hardee's Food Systems, Inc. is a wholly owned subsidiary of CKE Restaurants, Inc. (NYSE: CKR) of Carpinteria, Calif. As of the first fiscal quarter ended May 23, 2005, CKE Restaurants, Inc., through its subsidiaries, had a total of 3,165 franchised or company-owned restaurants in 44 states and in 11 countries, including 1,020 Carl's Jr.® restaurants, 2,029 Hardee's restaurants and 100 La Salsa Fresh Mexican Grill® restaurants. For more information, or to find a Hardee's near you, go to www.ckr.com or www.hardees.com.


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© 2011 Mark Mohlenbrock. All rights reserved. PrayerfulLiving.com is an independent website.


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Antitrust Case Filings
Antitrust Case Filings
To filter the list of cases, select desired options from the left navigation pane.
View the list of NAICS and SIC industry codes used by the Division. To view all industry codes, visit Census.gov.
Displaying 1 - 1 of 1
|Case Open Date
|Incident Date
|Case Type
|Federal Court
|Industry Code
|U.S v. Westinghouse Electric Co., ABB ASEA Brown Boveri Ltd., and ASEA Brown Boveri Inc.
|February 14, 1989
|Civil Merger
|New York, Southern District
|Turbines and Turbine Generator Sets, Power, Distribution, and Specialty Transformer Manufacturing, Relays and Industrial Controls, Switchgear and Switchboard Apparatus, Transformers


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Please note that as of now the payment process for the visa applications has been split into 2 payments. 1st you will pay the application fee, once the visa is approved you will pay the visa fee.
From this site you can:
If you are a registered user, please press Login
to continue.
If you want
to become a registered user, press What is a
Registered User?
Note that this is only for residents of Bahrain.
Need more
information?.... please use the links on the
The system
used for issuing an eVisa from this site interfaces to and checks data
with other Bahrain Government systems. If you provide an incorrect
answer to any question, then your application may not be approved.
Visit eVisas are now available to citizens of Georgia.


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Residents can celebrate Fire Prevention Week by visiting six neighborhood fire stations from 1-3 p.m. Saturday, October 13. This year's theme, "have two ways out," encourages everyone to team up and spread the message that fire safety saves lives!
Equipment will be on display and firefighters will answer questions about escape planning, fire safety and disaster preparedness.
The following six stations will host open houses:
Station 3 - 206 Browns Point Blvd, NE Tacoma
Station 4 - 1453 S. 12th (Earnest S Brazil St), Hilltop
Station 11 - 3802 McKinley Ave., McKinley Hill
Station 13 - 3825 N. 25th, Proctor
Station 16 - 7217 6th Ave., Skyline/West End District
Station 17 - 302 Regents Blvd., Fircrest
For more information on the activities hosted at each station, call the Tacoma Fire Department Fire Prevention Division at 591-5740. We look forward to seeing you there!


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Civil defense authorities in Bolivia say heavy rains have claimed at least 23 lives in recent days.
They say nearly 10,000 families across much of the Andean country have been affected by dangerous, rain-swollen rivers.
Civil Defense Vice Minister Oscar Cabrera said Thursday that the dead include four members of the same family - two women and two children - killed last weekend in the southern region of Chuquisaca when a river overspilled its banks. On Monday, another person died when a bridge collapsed over a swollen river south of La Paz. The other 18 people died last week in various parts of the country.
Cabrera says President Evo Morales' government is studying the possibility of declaring an emergency, and that the leader will deliver a report on Friday.


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Seargeant, Philip
|Google Scholar:
|Look up in Google Scholar
[About the book]
English in the World: History, Diversity, Change examines the English language as it has developed through history and is used across the globe today. The first half of the book outlines the history of the language from its fifth-century roots through its development as a national, a colonial, and now a global language. In the second half, the focus shifts to the diversity of the language today.
The book explores varieties of English across the English-speaking world, as well as English-related varieties such as pidgins and creoles. It also examines complex processes of variation, hybridity and change in English, and in the shifting styles of individual speakers. Throughout, the focus is on the international nature of English and its use alongside other languages in a diverse range of communities.
|Item Type:
|Book Section
|Copyright Holders:
|2012 Open University
|0-415-67421-2, 978-0-415-67421-8
|Academic Unit/School:
|Faculty of Wellbeing, Education and Language Studies (WELS) > Languages and Applied Linguistics > English Language & Applied Linguistics
Faculty of Wellbeing, Education and Language Studies (WELS) > Languages and Applied Linguistics
Faculty of Wellbeing, Education and Language Studies (WELS)
|Research Group:
|Centre for Research in Education and Educational Technology (CREET)
Language & Literacies
|Item ID:
|Depositing User:
|Philip Seargeant
|Date Deposited:
|31 Jan 2012 10:06
|Last Modified:
|08 May 2019 13:38
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List of Nightlife Venues in Las-Vegas
Finding a best venue for your wedding, receptions, parties, events can be very frustrating as we understand it well, more tha more
No results found for the filters of your choice. Clear filters or consider browsing ahead through some venues below we think you may like.
The Terrace Room at Sunset GardensEast Sunset Road
The Sunset Room at Sunset GardensEast Sunset Road


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This utility, which has the most comprehensive knowledge of auto-starting locations of any startup monitor, shows you what programs are configured to run during system bootup or login, and shows you the entries in the order Windows processes them. These programs include ones in your startup folder, Run, RunOnce, and other Registry keys. You can configure Autoruns to show other locations, including Explorer shell extensions, toolbars, browser helper objects, Winlogon notifications, auto-start services, and much more. Autoruns goes way beyond the MSConfig utility bundled with Windows Me and XP.
Autoruns' Hide Signed Microsoft Entries option helps you to zoom in on third-party auto-starting images that have been added to your system and it has support for looking at the auto-starting images configured for other accounts configured on a system. Also included in the download package is a command-line equivalent that can output in CSV format, Autorunsc.
You'll probably be surprised at how many executables are launched automatically!
See the November 2004 issue of Windows IT Pro Magazine for Mark's article that covers advanced usage of Autoruns . If you have questions or problems, visit the Sysinternals Autoruns Forum.
Simply run Autoruns and it shows you the currently configured auto-start applications as well as the full list of Registry and file system locations available for auto-start configuration. Autostart locations displayed by Autoruns include logon entries, Explorer add-ons, Internet Explorer add-ons including Browser Helper Objects (BHOs), Appinit DLLs, image hijacks, boot execute images, Winlogon notification DLLs, Windows Services and Winsock Layered Service Providers. Switch tabs to view autostarts from different categories.
To view the properties of an executable configured to run automatically, select it and use the Properties menu item or toolbar button. If Process Explorer is running and there is an active process executing the selected executable then the Process Explorer menu item in the Entry menu will open the process properties dialog box for the process executing the selected image.
Navigate to the Registry or file system location displayed or the configuration of an auto-start item by selecting the item and using the Jump menu item or toolbar button.
To disable an auto-start entry uncheck its check box. To delete an auto-start configuration entry use the Delete menu item or toolbar button.
Select entries in the User menu to view auto-starting images for different user accounts.
More information on display options and additional information is available in the on-line help.
Autorunsc Usage
Autorunsc is the command-line version of Autoruns. Its usage syntax is:
Download Autoruns and Autorunsc


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"Jesus Blesses the Nephite Children," Friend, Nov. 2012, 14–15
Stories of Jesus
Jesus Blesses the Nephite Children
After Jesus Christ died on the cross and was resurrected, He visited the Nephite people in the Americas. He taught a multitude in the city of Bountiful, near the Nephite temple. Jesus taught the Nephites the gospel, just as He had taught the Jews in Palestine.
The Nephites loved Jesus, and He was filled with love toward them. He told them to bring anyone who was sick to Him, and He would show them what He had done for the people in Jerusalem. The Nephites brought all those who were sick or afflicted, and Jesus healed every one.
Then Jesus told the Nephites to bring their little children to Him. The children were led to the Savior, and they sat on the ground all around Him. Jesus told everyone to kneel down, and then He knelt and prayed to Heavenly Father.
The prayer Jesus gave was so powerful that "the eye hath never seen, neither hath the ear heard, before, so great and marvelous things as [they] saw and heard Jesus speak unto the Father."
Jesus finished praying. The multitude around Him was so joyful that they were overcome. Jesus told them, "Blessed are ye because of your faith. And now behold, my joy is full."
Jesus looked at the children around Him, and one by one each child came to Him. He blessed each child and prayed to Heavenly Father for them. Jesus then told the people, "Behold your little ones."
The people looked up to heaven and saw angels coming down. It looked like they were in the middle of a fire. The angels made a circle around the children and spoke to them. The brightness of the angels circled around the children too.


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2013 CMS Summer Meeting
Dalhousie University, June 4 - 7, 2013
In this talk I will describe several recent results concerning the geometry of the free field on fractals or fractal-like graphs. These include:
(i) Maxima of the free field on recurrent fractal graphs. (Kumagai-Zeitouni)
(ii) Entropic repulsion of the free field on high-dimensional Sierpinski carpet graphs. (C.-Ugurcan)
(iii) Regularity properties and level sets of continuous free fields on post-critically finite fractals, with applications to random dendrites. (C., in progress)
If time permits, I will discuss how these results can help answer physically inspired problems on fractals, such as: estimating the time that a random walk covers all vertices of a fractal graph; or determining whether a pinned random interface on a fractal substrate undergoes a wetting transition.
The first half of the talk will introduce some notions of a boundary for this tree and random walk, including the hyperbolic boundary, Martin boundary, and Poisson boundary. Application of these tools in the study of wavelets and analysis on fractals is relatively new, so one aim of this talk it to improve awareness of the tools among the wavelets and fractals community. The second half of the talk will note some connections between characterization theorems for scaling functions (by Hernandez and Weiss) and for low-pass filters (by Gundy) and properties of the Poisson boundary. The results hold for multiresolution analyses in any dimension with any dilation matrix, but due to time constraints will only be stated in the one-dimensional, dilation by $2$ case.


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Valerii Sumilov-Kvint Series of Moldovan Brandies
At Design Interviews
Interview with Valerii Sumilov : Frank Scott: What is the main principle, idea and inspiration behind your design?. Valerii Sumilov : The project required a unique, individual bottle shape that would make the product stand out on the shelf, grab the buyer's attention and make him want to take the bottle into his hands. It had to look both modern and recognizable because there's a very strong following for this particular brand and the design had to correspond to the audience's expectations. .Frank Scott: What has been your main focus in designing this work? Especially what did you want to achieve?. Valerii Sumilov : The KVINT factory is a very large wine and brandy making company with over a hundred years of history. The products are all made in large quantities. And there's already a devoted group of buyers, who are following the brand for decades, spread all around the globe. Carrying out a successful redesign and development of a completely new product design that would correspond to the global trends – this is definitely a wide-scale and expensive project both for the producer and the design agency. .Frank Scott: What are your future plans for this award winning design?. Valerii Sumilov : We hope to see the product in as many shops and markets as possible with impressive sales generated by the new design. .Frank Scott: How long did it take you to design this particular concept?. Valerii Sumilov : The project started in August 2012 and was concluded in August 2013. The product appeared on Russian market shelves in November 2013. Currently the product is available for purchase in Moldova, Russia, Ukraine .Frank Scott: Why did you design this particular concept? Was this design commissioned or did you decide to pursuit an inspiration?. Valerii Sumilov : The KVINT brandy design project is a complex and large-scale project. It includes the development of product positioning, trademark design, bottle and label design, gift and transportation tube design, organization and execution of photo-shoot, P.O.S. development and advertising materials. It is one of those projects that posed a great challenge and we just had to find the best solution possible. .Frank Scott: Is your design being produced or used by another company, or do you plan to sell or lease the production rights or do you intent to produce your work yourself?. Valerii Sumilov : This design was developed exclusively for the KVINT factory. .Frank Scott: What made you design this particular type of work?. Valerii Sumilov : We wanted to create a bottle and label design that would make the famous KVINT brandy look modern and stylish while retaining the overall feel of the company's identity. So we went for a unique bottle shape that looked rather innovative when compared to the company's other products. .Frank Scott: Who is the target customer for his design?. Valerii Sumilov : Both the design and the product itself are aimed at a specific audience. First of all, it is very important to understand that a brandy consumer is a very conservative and highly loyal consumer. With respect to this, this brand is mainly targeted at a Moldovan brandy connoisseur from CIS countries. In this product category spontaneous purchases are virtually inexistent. Our task, when working on this complex design, was to increase the sales share of the client by renewing the product's appearance. .Frank Scott: Who did you collaborate with for this design? Did you work with people with technical / specialized skills?. Valerii Sumilov : The process of creating a unique bottle is a wide-scale and lengthy process. It all starts with a detailed brief that provides all the details the client needs in this project. Then there's a lot of research and concept development on our part, which is reviewed by the client. When the final concept is selected it is shifted over to the production stage, which comprises several steps on its own and involves a collaboration with both the client and the factory producing the bottles. .Frank Scott: What is the role of technology in this particular design?. Valerii Sumilov : The bottle was produced in Moldova using locally-produced glass. The cap isn't only shrinking. We've chosen a polilaminate material, which looks much better and richer. The paper for the label is by Fedrigoni, from their Wine & spirit label collection SOMMELIER & GOURMET catalogue, Constellation Jade Raster. .Frank Scott: Is your design influenced by data or analytical research in any way? What kind of research did you conduct for making this design?. Valerii Sumilov : We had to delicately grasp the essence of the task, listen to the client's requests, understand the market, tendencies, and consumer expectations. That's why we have devoted our attention to in-depth analysis of the competition. .Frank Scott: What are some of the challenges you faced during the design/realization of your concept?. Valerii Sumilov : In the beginning, on the brief development stage, there were constricting factors imposed on the future development of the project. They all referred to the bottle design. First of all, we had to create a bottle that would correspond to strict measurements such as height, width and girth. Second, there was an initial demand to make the bottle symmetrical along the vertical axis. Respectively, the left and right sides of the bottle had to be identical, like the front and the back sides. Third, we had strict measurement and form requirements not only for the bottle's neck but also for its top. Fourth, the bottle's personalization – it was made mandatory for the bottle to carry the factory's coat of arms and its year of foundation. .
Valerii Sumilov-Kvint Series of Moldovan Brandies Images:
End of the article, click here to go back to previous page, or alternatively go back to Digital Artists Magazine homepage.
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BINGHAMTON, NY - Peer victimization during middle and high school may be an important indicator of an individual's sexual behavior later in life. These are the findings of Binghamton University researchers Andrew C. Gallup, Daniel T. O'Brien and David Sloan Wilson, and University at Albany researcher Daniel D. White. The study will be published in an upcoming issue of Personality and Individual Differences, the official journal of the International Society for the Study of Individual Differences (ISSID).
According to Gallup, peer aggression and victimization during adolescence is a form of competition for reproductive opportunities. Female college students who were frequently victimized during middle and high school reported having sex at earlier ages and more sexual partners than their peers, while males reported just the opposite.
In a sample of over 100 college students, surveys showed that over 85 percent of all victimization occurred between members of the same sex, and that indirect victimization (e.g., teasing, demeaning, isolating) predicted sexual behavior, while physical aggression did not.
According to the researchers, the relevance of victimization and sexual behavior may be embedded in our evolutionary past.
"Aggression may resolve intrasexual competition for the same resources, often including members of the opposite sex" said Gallup. "Adolescence serves as a premier age in which to study competition for reproductive access. As the life span of our ancestors was greatly diminished, those who began having children at younger ages would have been selected over those who postponed their sexual behavior."
Competition among peers for a boyfriend or girlfriend may be influenced by these socially aggressive behaviors. Interestingly, study results indicate different effects for males and females.
"Nearly inverse outcomes were observed between the sexes in terms of victimization and sexual behaviors," said Gallup. "And according to evolutionary theory, these types of aggressive and socially dominant strategies operate by different means between males and females. For instance, females preferentially seek status when choosing mates, while males place a larger emphasis on physical attractiveness."
The researchers believe that victimization acts to lower social status in males, and thus females find these males less attractive. It is also proposed that limited physical prowess or physical immaturity may be contributing to this effect, by promoting both an increased likelihood of being victimized and reduced sexual opportunity.
The study presents multiple explanations for females as well. One interpretation is that females who are highly victimized by other girls may have lower self-esteem and could be more susceptible to male sexual pressure. Therefore, the heightened sexual activity of female victims could be an artifact of male coercion.
Another possibility is that attractive girls may simply be the target of aggression by other girls out of envy and resentment over male attention. For instance, research has shown that females often try to slander good-looking girls in front of men in an attempt to make them less desirable. As males focus on physical appearance and not status, attractive female victims do not suffer reduced sexual opportunities. It is important to note however, that this study did not measure physical attractiveness.


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Focus: Covers all the basic equipment needed to begin. Type, size, cost, etc.
Focus: Covers all the basic equipment needed to begin. Type, size, cost, etc.
Last edited by Barry; 04-05-2017 at 08:34 AM.
Regards, Barry
I have this information posted on our club website (http://colonialbeekeepers.com) but I'll see if I can copy it here as well. The prices are from 2006 so they would need to be re-researched.
What equipment is needed to start beekeeping?
Here is a list of items with suppliers that I would presently recommend. Remember, ask 7 beekeepers a question and get 7 different answers. These choices are my opinion only. Researching these items between different suppliers may reduce costs.
There are some assumptions that Ill be making while compiling this list:
I am going to list products making the assumption that two packages are going to be started. It is a recommended practice to start with two so that comparisons will indicate to the new beekeeper if problems are present.
I am going to assume that the new beekeeper has elected to go with all medium supers for building the hive so all equipment is interchangeable.
I am going to assume that the new beekeeper wants to practice Integrated Pest Management (IPM) with the new colonies.
OK, lets get ready to hive some bees:
1. An Instruction Manual - you'll want to have a reference manual and this one is basic and has much good information.
Dadant - M00001 FIRST LESSONS IN BEEKEEPING $4.95
2. Telescoping covers and inner covers - the roof and ceiling of the hive.
Dadant - B11101 COVER TELESCOPING METAL W/INNER COVER C/1 $20.75 X 2 = $41.50
3. Screened Bottom Board (IPM) - the floor of the hive.
Dadant - B92901 VARROA SCREENED BOTTOM BOARD EACH $12.50 x 2 = $25.00
4. Entrance Reducer - reduces the size of the front door until the bees are established and able to defend their colony with a full size entrance.
Dadant - B93101 Wood Entrance Reducer $0.85 x 2 = $1.90
5. Medium Supers (5 each) - the walls of the hive. (These can be bought in two separate buys to reduce initial costs and shipping as the colony will take time to use all ten of these supers.)
Dadant - B31205 SUPER 6 5/8 EMPTY C/5 $47.50 x 2 = $95.00
6. Medium Frames (50 each) - these are like rooms within the hive. They will hold the comb. 10 frames are required for each super. (These also can be bought in two separate buys as mentioned above to reduce initial costs and shipping as the colony will take time to use all this woodenware.)
Dadant - B76150 FRAMES 6 1/4 WTB GBB C/50 $32.50 x 2 = $65.00
7. Small Cell Foundation (IPM) - This provides the template for the bees to build comb. One sheet per frame is normally used. (These also can be bought in two separate buys as mentioned above to reduce initial costs and shipping as the colony will take time to use all this foundation.)
Dadant - F353503SC 4.9mm Small Cell LongHook 5 5/8 Wired 50sheet Foundation $35.50 x 2 = $71.00
8. Feeder - it will be necessary to feed sugar water to a new colony to assist it in establishing itself. There are many feeder styles but for starting out Id suggest this type and unlike the directions suggested, Id set the feeder on top of the inner cover and use the ventilated screen as a cover for the feeder. Id also use some screen to make the modification illustrated in picture "B".
Brushy Mountain - Hive Top Feeder (Cat # 688) $16.95 x 2 = $33.90
Note wire screen over slot in picture "B". Modification keeps bees out of reservoir and reduces number of drowned bees. Floats are not used if the screen modification is made.
Brushy Mountain - 10-Frame Ventilated Inner Cover & Moving screen (Cat # 373) $7.95 x 2 = $15.90
9. Smoker - it is a good practice to use smoke when you inspect your bees. It calms and disorientates them so they are easier to work. You can buy fuel but grass clipping, pine straw and other items work well and are free.
Better Bee - Economy Smoker (SMOKEECON1) $23.95
10. Hive Tool - will not be necessary in the beginning but as the bees establish the hive and propolize, the tool assists in separating the components.
Better Bee - 10" Maxant Hook-End Hive Tool (HT3) $12.50
11. Protective Clothing - a veil is the minimum protection required (you dont want to get stung in the eye!) regardless of what youve seen or heard. I like this jacket veil combination and suggest some bib type overalls to wear along with it. For more protection a coverall is the way to go!
Better Bee - Zippered Jacket Pullover (x-Large - JPO4) $47.95
Dadant - Hat-Veil Combo with Cotton/Poly Suit (V01170) $49.95
12. Gloves - many suggest starting without gloves or transition to going without gloves but regardless youll want a pair to have in your kit. I suggest the non-ventilated type as there is not much ventilation and you can get stung through the screen.
Better Bee - Deluxe Non-Ventilated Leather Gloves (Large - VGL2) $11.95
13. Additional Nice To Have Items:
Brushy Mountain - Frame Perch (Cat # 592) $19.95
Brushy Mountain - Frame Grip (Cat # 764) $12.95
$4.95 Manual
$41.50 Inner & Telescoping Covers
$25.00 Screened Bottom Boards
$1.90 Entrance Reducers
$95.00 Medium Supers
$65.00 Medium Frames
$71.00 Small Cell Foundation
$33.90 Hive Top Feeders
$15.90 Ventilated Covers
$23.95 Smoker
$12.50 Hive Tool
$47.95 Jacket & Veil Combo
$11.95 Gloves
$450.50 TOTAL less items #13
$19.95 Frame Perch
$12.95 Frame Grip
$483.40 TOTAL for all items
Shipping costs are not included.
Last edited by Pete0; 10-01-2008 at 02:03 PM. Reason: Removed links to pictures as they weren't working.
Don't use typar weed blocker. The bees try to eat it and can't. It is horrible to see. You can use door screen, and a good set of coveralls, if you don't have any other protective gear. "dickies" is what I use. I made my veil with typar weed blocker wrapped over a lamp shade and secured with wire and duct tape. I wrapped a door screen around it and wired it to the chinaman hat. You should get some good gloves. Large thick pig skin, or sleeved rubber bee keeping gloves. My gloves have taken over 25 stings and I have yet to get stung through them.
Don't waste money on a feeder. Use an old jar and put some holes in the top and place it over the inner cover hole to feed. It works great, there is no robbing and it is free.
Also you don't need gloves to handle your hive. The only time I use gloves is when harvesting alot of hives...only because they get really ticked and am handling lots of supers and throwing them onto the flatbed.
Good idea on the jacket with hood. Overalls just are not needed...of course you may not want to wear your boxers with it while checking the hive.
Pretty much everything else listed is right on. Also remember that shipping is going to be a good amount with the woodware, so if you are looking to save and are in any way handy with a saw and nailgun or just a hammer you can order one hive and then use it as a go by to build the rest.
Lastly, I would recommend that you build a nuc or two as soon as you can to have on hand. You are going to need it to split, pick up a swarm, pick up a nuc because you want more, etc, etc. I use mine constantly.
Important decisions on equipment:
One of the most important things to do is sort out the important decisions from the less important decisions.
I would like to point out that there are many things in beekeeping you can easily change as you go along. There is no point stressing out over these things. There are other things in beekeeping that are an investment and are difficult to change later.
Easy Things to Change in Beekeeping:
You can always go to a top entrance. You only have to block the bottom one (with a 3/4" by 3/4" by 14 3/4" entrance block on a ten frame standard bottom board) and propping up the top. It's not like everything you have is outdated if you decide that you want a top entrance.
You can always choose to put in or leave out a queen excluder. Odds are, sooner or later, you'll need one for something. They are handy for the bottom of an uncapping tank. Or as an includer when hiving a swarm etc. It's not that big of an investment to have one (or not). Nor is it that big of a problem to buy one later if you don't have one.
You can change the race of bees VERY easily. You'll probably requeen once in a while even if you AREN'T trying to change races, and all you have to do is buy a queen of whatever race you want and requeen. So it's not that critical what breed you pick. I doubt you'll be disappointed with an Italian or a Carni or a Caucasian. And if you decide you want something else, it's not hard to change.
Difficult Things to Change in Beekeeping:
The bigger issues are things that are an investment you have to live with or you have to go to a lot of trouble to modify or undo.
If you think you want small cell (or natural sized cell) you're one step ahead to use it from the start. Otherwise you'll have to either gradually phase out all the large cell comb or do a shakedown and do it all at once. If you invested money in plastic foundation, this is disappointing (I have hundreds of sheets in my basement of large cell foundation I'll never use). But at least you won't have to cut down all your equipment.
If you buy a "typical" starter kit you'll get ten frame deeps for brood and shallows for honey. The ten frame deeps full of honey weigh 90 pounds. Some will argue that when they have brood in them they weigh less than that. That's true. But sooner or later you'll have one full of honey and you may not be able to lift it. If you go with all mediums you'll have to be able to lift 60 pound supers full of honey. If you go with eight frame mediums you'll only have to lift 48 pounds boxes. I started off with the deep/shallow arrangement and had to cut down every box and frame to mediums. Then I cut all the ten frame boxes down to eight frames. It sure would have been easier to just buy eight frame mediums from the start. Interchangeability is also a wonderful thing. It's also nice that an eight frame medium is the same size as a five frame deep. They make nice nuc boxes.
Screened bottom boards are easy to just buy. It's harder to convert the old ones.
If you buy a lot of ANYTHING, you may decide you hate it later. Make changes slowly. Test things before you invest a lot in them. Just because one person likes it, doesn't mean you will like it.
Michael Bush bushfarms.com/bees.htm "Everything works if you let it." ThePracticalBeekeeper.com 42y 40h 39yTF
Bee brush was not part of my starter set, but I quickly found that I needed one. Read somewhere that oldtimers used a goose feather, so I tried a wild turkey feather. Tail feather was not stiff enough, but wing feather worked great! Harvested a super last week with it, and no angry bees! Not bad for my first year.
I started two hives this year after reading many books and "studying" the forums. My first suggestion is to request printed catalogs from all of the major suppliers. I happened to have received a "safety bonus" from my company so when it came to ordering beekeeping stuff it was a little like a "newbie gone wild".
I "cherry picked" my equipment, and placed orders with all of the following companies: W.T. Kelley, Brushy Mt., Mannlake, Betterbee, Miller Bee Supply, Rossman Apiaries and Dadant. Oh! I forgot about the case of "Honey Super Cell".
Shipping costs may effect some of your choices, but I recommend that you do a lot of reading (studying) and then buy exactly what you want. There will always be someone opposed to certain types of equipment or techniques so do your research and select your supplies.
Some of my purchases:
Mann Lake Ltd.
- Large Smoker $39.25
- Small Cell Wax Foundation (Consider Mann Lake's plastic frames/foundation PF-120's)
W.T. Kelley
- Economy Hooded Suits & Jackets ( I'm very satisfied with my jacket and the price.)
- Plastic Frames/foundation ( Decide if you want to start with "Small Cell Beekeeping")
Brushy Mountain
Note: The inner cover sold by Brushy Mt. is made from 3/8" plywood and is "... the strongest inner cover on the market today. A hole is cut in the inner cover to enable you to use a plastic bee escape. Also we cut a dado in the top rim for better ventilation and as an upper entrance/escape for the bees." I will but these the next time...
- Miscellaneous feeders, hardware, etc. 8-Frame inner covers
Some inner covers are made with luan and do not have the notched out rim. BetterBee and Mann Lake use 3/4" wood for their boxes so I guess that a Brushy Mt. inner cover would be 1/4" smaller in length and width which I don't think would present a problem when used between the larger boxes and outer covers.
- 8-Frame Equipment and other items.
Miller Bee Supply
Rossman Apiaries
- Medium Nuc Bodies and other items.
- Complete 5-Frame medium nucs and other items
Books can get expensive so use libraries, and if you don't mind used books try Alibris or Amazon used books.
- Honey Super Cell 4.9mm plastic frame/foundation (This was an extravagance, but I ended up "needing them".)
Last edited by BeeCurious; 10-04-2008 at 08:44 AM. Reason: Add info on inner covers
Trying to think inside the box...
Plan on WANTING more equipment than you'll NEED. That's not to say that you won't use it, it's just that some things become useful and some things become gadgets. I typically wish I had more available woodenware (ready to go) than what I have. I now build hive stands but can easily use nothing...or 4x4's or cinder blocks if I have to. So, not having a hive body is more critical than what to put it on. I have all kinds of pullovers, bee jackets, veils, hats, gloves, etc. But, I tend to only use one or two of what I bought. The rest is real handy when visitors want to satisfy their curiosity and have me show them the hives close up. Don't be afraid to try new things but don't think that you can't keep bees without them.
"My wife always wanted girls. Just not thousands and thousands of them......"
first things first..
1) good reference material... I just reviewed beekeeping for dummies and that publication looked to be very worthwile... to this list I would add my old favorite abc-xyz.
2) good protective gear (hat, veil, coveralls and gloves).
3) buy more frames (optimally all of one size) than you will need.... this will save on shipping down the road.
I will list a few things from pete-o's list that I think are accessories and not essential...
1) Inner & Telescoping Covers
tecumseh> likely only useful if you live above the mason dixon line. for what it is expensive, cumberson and likely an excellent weekend resort for the small hive beetle.
2)Entrance Reducers
tecumseh>make one from an old frame (top bar with broken ears...idea acquired from mr jeffrey todd).
3)Hive Top Feeders
tecumseh> a mason jar with a few holes punched in the top works just fine.
4)Ventilated Covers
$23.95 tecumseh>unless you plan to move the hive this item is unnecessary. if you do plan to move the hive a bit of screen and a good stapler will accomplish the same task.
the following two items may or may not be useful, but are likely much more useful to the novice than by anyone who has had past experience with the girls.
Frame Perch
Frame Grip
I even have the last item which I use only when applying sucromid... works nicely for me in that context.
all of these are very good!
have to agree with tecumseh. one of the best things is reference material.
read everything that you can get your hands on. remember there are more ways to keep bees than there are bee keepers. experience is one of the only ways to learn
the main thing i would tell anyone starting anything is don't spend yourself to death. you don't need a full out bee suit right off the bat. you can use long sleeve shirt and pants. you should have a veil , but my great grand father used a mosquito netting under his hat all his life.
decide what it is you want and start there. you might decide later to go another way, Micheal Bush was right, some changes can be made immediately and some takes several seasons to change
very important! have fun don't take things too seriously. you'll impress some people and some wll think you are nuts
"Any fool can learn, the trick is to understand - Einstein"
papa bear writes:
but my great grand father used a mosquito netting
tecumseh replies: well that's how I started out although a good veil and gloves are certainly thing I would place on the top of 'my' list.
if 'over time' you got to raising greater number of bees I would then suggest a full suit is almost essential since at some point in times the girls (and by extension the beekeeper) will be having a bad hair day.
Here are the best sources for things that I have found over time and have posted in the past.
1) Hive bodies: Dadant. They have beautiful, knot free wood and the machining is great. I've bought quite a few supers from Better Bee, but won't do it ever again. They claim the 7/8" thick wood they use makes them superior, but in reality they have to use thicker wood because it is full of knots, crack, split, missing box joint fingers, rot holes, etc. In their defense they have quickly sent out replacement pieces without cost, but unfortunately about 50% of what they send is just as bad. Also, the 7/8" thick wood means 1/4" less space inside making it difficult to fit 10 frames once they get a little propolis on them.
2) Walter T. Kelley Co. for frames and outer covers. I have used Kelley's plastic outer covers for over 30 years and they just last forever. No ants under flashing. No painting. etc. http://go.netgrab.com/secure/kelleys...sp?product=168 However, use wooden inner covers and wooden screened bottom boards.
3) Maxant for hive tools with "J" hook end.
4) Dadant for extracters. Thickest stainless around and all stainless steel interior. (Maxant uses a cast aluminum reel bottom.
hi! I would agree with almost everything that's been noted, but I do have a few comments about the following 2 items:
[QUOTE=tecumseh;349118]first things first..
buy more frames (optimally all of one size) than you will need.... this will save on shipping down the road.
I will list a few things from pete-o's list that I think are accessories and not essential...
Inner & Telescoping Covers
tecumseh> likely only useful if you live above the mason dixon line. for what it is expensive, cumberson and likely an excellent weekend resort for the small hive beetle.
I originally bought the one piece plastic frames and they are handy, but I'm not sure how keen the bees are about them. In hindsight, I wish I had purchased at least some wooden frames and that would have given me the option for using either the plastic inserts or the historical standard wire sheets.
Also, up here in the NorthEast you really want to have an inner cover and the telescoping cover.
The first thing I found, was that I needed an uncapping knife or scraper. I made a mess of my first frames, and it will take time to learn.
How much honey will you get? Well a single... 1/2 full brood frame... gave me 5 1/2 little bears!
I'm amazed after watching a bunch of YouTube videos of harvesting honey, who many hobbyists go to the expenses of uncapping knives (the electric or steam ones) or planes! It takes them twice as long to get the cappings off as it takes me with a $5 10" serrated knife from Target. Low tec is better in this area.
Regards, Barry
And don't forget the common table fork for scratching those low spots in the cappings. They work great for that.
OK...some may think this is an accessory however as one (of many) who has done it both ways I now consider this a necessity...
It is a crown molding stapler and you can pick one up at Home Depot for $109...worth every penny
and you can pick one up at Harbor Freight for 19.95.
Yea, sorry...I have been a mechanic for 30 years and never purchase the lease expensive tool....not worth the savings to me. But good point...


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ST. PAUL, Minn. – Republican vice presidential nominee Paul Ryan visited an unexpected state just one week before Election Day: the traditionally Democratic-leaning Minnesota.
Although the Romney campaign was taking a break from campaigning because Superstorm Sandy – which wreaked havoc Monday along the Eastern seaboard, Ryan made two "stops" in the Twin Cities – an apparent nod that the GOP is trying to put Minnesota in play.
The Wisconsin congressman first landed at the Minneapolis-St. Paul International Airport Tuesday afternoon, walking down the steps past the press with his wife Janna.
This quick photo opportunity for locals came as Ryan headed just across the border into Wisconsin to thank volunteers at the Hudson, Wis. Victory Center for gathering donations for hurricane victims.
"I just want to thank you all for coming together and helping put this effort together. This kind of effort is happening at victory centers around the country," Ryan told the crowd standing amongst nonperishable foods.
Noting the mere seven days before the election, Ryan added: "I also want to thank you for helping us in this election, for working at these victory centers."
Alex Moe / NBC News
Paul Ryan stopped by the Hudson, Wis. Victory Center on Tuesday.
Ryan, joined by his wife, brother and RNC Chairman Reince Priebus among others, stopped to grab dinner in downtown St. Paul before boarding a flight to fly back to Wisconsin – giving the press another opportunity to capture the GOP VP nominee in the state of Minnesota which awards 10 electoral votes.
"Hi guys, how are you doing?" Ryan said as he walked into O'Gara's Bar and Grill and took a seat next to his wife and other dinner guests.
President Barack Obama won Minnesota in 2008, but Romney and Ryan have not paid much attention to the state until the past several days. Many believe the GOP ticket may be trying to make inroads in Minnesota and Pennsylvania at the last minute to help Romney's path to victory on Nov. 6.
The Democrats dispatched former President Bill Clinton to Minnesota on Tuesday – possibly acknowledging that the state could be in play next week.
"I have worked very hard in this election and I'm not running for anything," Clinton said Tuesday at the McNamara Alumni Center at the University of Minnesota, according to Minnesota Public Radio. "And that's because, notwithstanding what Mr. Romney and Mr. Ryan say, I am more enthusiastic about President Barack Obama than when I campaigned for him four years ago."


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Everyone is worried that Greece will default on its national debt. That's really not news. By one estimate, since it gained its independence from the Ottomans in 1832, Greece has been in default or restructuring for half this period. The news is that this time, Germany is willing to bail it out.
Throughout the euro-zone crisis, it has become conventional wisdom to regard the Germans as narrow-minded, ungenerous and dogmatically wedded to prescriptions of austerity to treat Europe's problems. Those criticisms are vastly overstated. Consider that Germany is being asked to take its taxpayers' money--in a democracy--and use it to bail out a country like Greece, which is guilty of mismanagement, poor competitiveness and financial fraud. And it has said yes! In return for this, Germans are being called Nazis in Greek newspapers.
Germany was an organizer of and is by far the largest contributor to the European Financial Stability Facility, which totals a staggering 726 billion euros ($924 billion). That number will rise and, when combined with earlier funds and loans, Germany's share will easily exceed the country's total annual federal tax revenues. Imagine the U.S. being willing to guarantee more than $2 trillion to bail out Mexico.
We hear a lot about the German public's opposition to helping the Southern European countries. What's remarkable, given the scale of German aid, is how little opposition there is. This month, Parliament will easily ratify a number of these funding mechanisms as well as a new financial-transaction tax to pay for part of this. (The Germans have the old-fashioned, conservative view that if you spend money, you should pay your bills.) In late February, one of the bailout packages cleared the German Parliament in a 496-to-90 vote. The German government has also relaxed its once rigid opposition to a more aggressive monetary policy. Mario Draghi, head of the European Central Bank, would not have been able to provide cheap loans to Europe's banks--thus staving off a Lehman Brothers--like crisis--without German approval.
There is a lively political debate to be had about whether the U.S. needs austerity measures right now. (I would say no.) But Greece and the other weak euro-zone countries had few options. Markets had become unwilling to lend them money because of their ever rising debt loads. It was as a response to genuine market pressures that these governments began to get their budgets in order. The austerity programs place too little emphasis on growth, but had these nations wantonly spent money, their interest payments would have skyrocketed. Most important, the Germans have not emphasized austerity so much as structural reform--opening up labor markets, liberalizing sectors and dismantling protections. What economies like Greece really need is less austerity and more reform. The lesson of most debt crises is that countries that make these changes ultimately make themselves more competitive.


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On Saturday 19th October, the Library & Archives collections united with the Palaeontology specimens, to illustrate the life and work of numerous women in Science, specifically the field of geology and palaeontology, as part of a Trowelblazers Wikipedia edit event. The event Twitter hashtag was #tbwiki.
I am confident the Library & Archives have not been involved in an event such as this before and it was a pleasure to work with Victoria Herridge, Zoe Hughes, Pip Brewer and Sandra Chapman from the NHM Earth Sciences Department to put the display together.
Those attending had an initial session on arrival at 10.00 am, on the basics of Wikipedia from John Cummings, our Wikimedian in Residence. He gave a background to the beast that is Wikipedia, showed us how to set up an account, and gave hints and tips on the practicalities of editing and creating pages.
After about an hour, the group made their way over to behind the scenes in the Library to see the display. Included were twenty original palaeontological specimens and thirty six original Library & Archives items, illustrating the lives of at least ten different women. This display was brought together uniquely for this event, and many of the items had not been next to each other since they came to the museum.
Those covered included: Mary Anning (1799-1847), Dorothea Bate (1878-1951), Dorothy Garrod (1892-1968), Barbara Yelverton Marchioness of Hastings (1810-1858), Elizabeth Cabot Agassiz (1822-1907), Helen Muir Wood (1831-1924), Elizabeth Gray (1831-1924), Mary Home Smith (1784-1866) and (Lucy) Evelyn Cheesman (1881-1969).
The display was appropriately set in the former Earth Sciences Library public reading room, surrounded by books on geology, palaeontology and mineralogy, and looked over by the oil painting portrait of Mary Anning herself.
As is usual the display set off many a discussion and ignited numerous questions, which is always so great. I always learn so much from listening to those around me, both staff and visitors. Being able to bring the L&A and specimens together to illustrate a common subject is such a priviledge. These were created and collected together by their original owner and so it is great to reunite them.
The reaction from the audience was really lovely.
Then it was back to the NHM boardroom to get stuck into the wiki page editing and creating, fueled by copious amounts for coffee and biscuits!
Towards the end of the day everyone returned to the Library for further discussion and studying of the items on display.
A thoroughly enjoyable day. I hope that everyone had a great time, and will keep up the focus on the Wikipedia pages on their return to the outside world.


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DUETZ, a leading independent gas and diesel engine manufacturer, has developed a hybrid power unit for heavy equipment. DUETZ claims the new unit has the potential to reduce fuel consumption by up to 30%. The unit is not only designed to reduce fuel costs and consumption, but CO2 emissions as well.
Here are some of the main specs and functions:
- Mild hybrid drive unit
- DEUTZ four-cylinder diesel engine, electric motor, lithium-ion battery pack, control unit
- Electrical system nominal 15kW output, peak capacity at 30kW
- Start and stop: automatic engine stop during idling phases, automatic engine start in the case of continued operation, the usual starter is omitted.
- Power boost: in the case the power peaks, the electric unit is cut in.
- Battery charging: if the diesel engine has excess power, the electric unit can charge the battery while operating as a generator.
- Recuperation: part of the braking energy is refed into the battery by the electric unit
© 2008 Bird & Moore Ltd and DEUTZ AG – UK Branch (see source #2 below)
The new hybrid drive was developed with Heinzmann, a notable manufacturer of engine control systems and long-term DEUTZ partner and supplier. DEUTZ engines are commonly used in excavators, wheel loaders, access platforms, compactors, cranes, crushers, screeners, compressors, lift trucks, tractors, ride-on mowers, chippers, shredders, gensets and other off-highway mobile plant.
For more detailed information see original sources below.


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GM Recalls All Current Gen Camaros For Ignition Switch Problems
Yet More Ignition Switch Woes For GM
We don't normally get involved in the recall mania that seems to be affecting new cars of late, instead leaving that up to our sister publication Motor Trend, but when it involves one of our favs we will pass it along. GM is proactively recalling ALL CURRENT GEN CAMAROS for an ignition switch problem similar to the ones experienced in many other GM products that have been recalled recently. Owners will receive letters shortly. The complete GM press release is HERE.
GM says that the Camaro switches met all engineering requirements but engineers have canvassed all of the car models that GM makes to make sure they find no issues so as to fend off any further incidents like the ones leading to the wrongful death lawsuits recently filed. They will exchange the retractable push button key that nests inside of the fob with a standard key.
GM also says that four minor crashes have been attributed to the ignition switch problem. Current generation Camaros include 2010 to current models.
We know there are many HOT ROD readers that own the current gen Camaros and wanted to pass this along to keep you apprised of safety as well as performance developments related to your car.


text:
Port Orange man arrested for having sex with teen, police say
Man charged with lewd, lascivious battery on a juvenile
PORT ORANGE, Fla. – Port Orange police have arrested a 47-year-old man after they say he had sex with 14-year-old.
Lisinio Torres Jr., 47, was arrested on charges of lewd and lascivious battery on a juvenile Thursday after admitting to having sex with a 14-year-old girl.
On July 23, the morning of the girl's birthday, police reports say she sent text messages Torres to follow up on plans she had made with his sons. He replied to say that he was in the area and would pick her up.
The girl told police that when they arrived at Torres' residence, his sons were still asleep, so she went into the master bedroom to watch television. That's when she said Torres entered the room and began to have sex with her.
The victim reported the incident to her local pastor, who notified police. In initial interviews with police, Torres denied both having picked the girl up and having sex with her.
After getting a search warrant for Torres' phone records, police discovered text messages between him and the girl. Some of his messages were explicitly sexual, and others discussed plans to create a cover story. He also told her to delete the texts and said he could go to jail.
In a subsequent police interview with Torres, he admitted to having sex with the girl, but said that she was the instigator and had seduced him.
Torres is now in the Volusia County Branch Jail where his bond is set at $10,000.
Copyright 2013 by ClickOrlando.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


text:
Commercial construction permits
Eure Family LLC, changing out 12 existing antennas with six new antennas, $5,000.
Foundations LLC, freestanding sign, 5 x 3, $500.
Hollymead Town Center LLC c/o Regency Realty Group LLC, four wall signs, illuminated, $3,000.
Catholic Diocese of Richmond, Walter F. Sullivan, Bishop, et al., new free-standing non-illuminated sign for Charlottesville Catholic School, $409.
Sheou-Jong and Li Yun Chiang, Pet Supply Plus, corner Greenbrier and 29 north, $1,350,000.
Townwood Mobile Home Park LLC, install new freestanding sign (non-illuminated) to replace existing sign, $875.
Hansen Airport Plaza LLC, re-facing sign (originally Allstate Insurance), $200.
Rio East LLC, interior renovation, Workman building, unit C, second floor, 890 Rio East Court, $15,000.
S&B Realty Ventures LLC, hydraulic elevator installation, $36,547.
Laurence Verga, re-face freestanding sign, $1,200.
VanderLinde Housing Inc., install new wall sign (non-illuminated) for Country Mortgages Farm Credit, $450.
J. C. Penney Properties Inc., interior alteration and renovation to restrooms/ add new walls in retail area, $444,000.
St. James Episcopal Church, c/o Scott Peyton, remove rock foundation and replace with block/new footing for church foundation, $17,000.
Ingleridge LLC, co-locate antennas on existing transmission tower for Alltel Communication site, $49,000.
MJH Foundation, interior alterations in existing dental office/ convert lab to treatment room, $15,000.
Worrell Land & Development Company LC, replace two existing with new free-standing signs (illuminated) at Peter Jefferson Place, $40,000.
Lawrence S. and Marlene A. Eagleburger, add antennas to existing transmission tower (Alltel) with equipment, $35,000.
Bruce R. Shifflett, demo vacant 1930s house, $5,000.
Ivy Road Properties LLC, interior renovation to the Estate House, add three bathrooms/kitchen, $150,000.
Steven L. or Chloe P. Raynor, demo single family dwelling 30 years old, no price given.
Duane E. and Rowena M. Snow, seven buildings (36 x 90), two buildings (36 x 45), shell buildings with finished office area (15,36), $500,000.
Village Square of Scottsville LLC, interior renovation of two partition walls (space for office and tanning beds), $1,500.
Princess Anne Development LLC, self-storage office building with apartment above, $195,000.
Route 240 LLC, self-storage with climate control, $226,052.
Avionics Specialties Inc., c/o Doug Morris, commercial roof replacement, $44,065.
Central Place Ltd., 201 E. Main St., tenant upfit of restaurant, $50,000.
County of Albemarle, 401 McIntire Road, remove part of roof, $179,188.
Federal Realty Investment Trust, 2130 Barracks Road, interior demolition, $12,000.
Mountain View Mobile Home Park, 1600 Sixth Street SE, trailer change-out, $6,500.


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I should explain to your Lordship what is meant by crackers; a name they have got from being great boasters; they are a lawless set of rascalls on the frontiers of Virginia, Maryland, the Carolinas and Georgia, who often change their places of abode. [1766, G. Cochrane]But DARE compares corn-cracker "poor white farmer" (1835, U.S. Midwest colloquial). Especially of Georgians by 1808, though often extended to residents of northern Florida. Another name in mid-19c. use was sand-hiller "poor white in Georgia or South Carolina."
Not very essentially different is the condition of a class of people living in the pine-barrens nearest the coast [of South Carolina], as described to me by a rice-planter. They seldom have any meat, he said, except they steal hogs, which belong to the planters, or their negroes, and their chief diet is rice and milk. "They are small, gaunt, and cadaverous, and their skin is just the color of the sand-hills they live on. They are quite incapable of applying themselves steadily to any labor, and their habits are very much like those of the old Indians." [Frederick Law Olmsted, "A Journey in the Seaboard Slave States," 1856]
[ cracker 造句 ]


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Place this set of two pillow covers for an instant updated look in your room. Neat hemmed edges that give the bolsters a smooth surface look. Easy to remove and very comfortable bolster pillow covers that come with the ties at two ends. Polydupion made, the round pillow covers are durable and good to use daily. Use them for extra ease and comfort or as an arm rest while you watch TV or read your book. A trendy way to match the Indian style decoration with the bolster covers. Dry clean only to avoid color fading.
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