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Hot dog variations
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This is a listing of regional variations on the hot dog. Different areas of the world have local variations on the type of meat used, condiments, and means of preparation, which are enumerated below.
United States[edit]
Hot dogs are very popular throughout the United States. Many regional variations exist.[1]
Hot dogs made with caribou meat added are sold as "reindeer dogs" throughout Alaska.[2]
The Sonoran hot dog is popular in Tucson, Phoenix, and elsewhere in southern Arizona, as well as in the neighboring Mexican state of Sonora. It is a hot dog wrapped in mesquite-smoked bacon, cooked on a grill or on a griddle or comal,[3] then topped with pinto beans, onions, tomatoes, mayonnaise, mustard and jalapeño salsa or sauce, and served on a bolillo roll, often with a side of fresh-roasted chili pepper. It originated in Hermosillo, the capital of Sonora.[4][5]
In Los Angeles, Pink's Hot Dogs promotes its celebrity customers and its chili dogs, the latter of which come in a wide number of varieties.[6] A local chain, Tommy's,[7] also has chili dogs featuring a premium natural casing hot dog alongside its much better-known chili hamburgers, and another local chain The Hat, which specializes in pastrami, has them also.
Other notable Los Angeles chains that specialize in hot dogs include Hot Dog On A Stick, which serves a preparation similar to a corn dog, and Wienerschnitzel, a chain that bills itself as "The World's Largest Hot Dog Chain."[8] The Farmer John Dodger Dog is sold at Dodger Stadium.
Street vendors in Los Angeles also serve the "Downtown Dog" or "LA Street Dog" a Mexican-style bacon-wrapped hot dog with grilled onions, jalapeños, and bell peppers, and mustard, ketchup, and mayonnaise as condiments. These are typically sold around closing time outside nightclubs and bars by street vendors, who grill the hot dogs on small push-carts. The legality of such operations may be questionable, leading locals to sometimes refer to these treats as "Danger Dogs".[9]
Oki Dog, in West Hollywood, or Oki's Dog, on Pico[10] serves the Original Oki Dog—two hot dogs on a flour tortilla, covered with chili and pastrami and wrapped up like a burrito. This is a variation on a hot dog served on the Japanese island of Okinawa, which is where it takes its name.
Connecticut hot dog restaurants often serve sausages produced by local family operations such as Hummel Bros, Martin Rosol, or Grote & Weigel, with national brands being relatively less common. The hot dogs are typically served on New England rolls. There is otherwise no particular Connecticut style though deep frying and homemade condiments are common. [11]
District of Columbia[edit]
A half-smoke is a "local sausage delicacy" found in Washington, D.C. and the surrounding region. Similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat, the sausage is often half-pork and half-beef, smoked, and served with herbs, onion, and chili sauce.[citation needed]
In Columbus, Georgia, a local favorite is the "scrambled dog," the exemplar of which was first served at the Dinglewood Pharmacy by "The Lieutenant" Charles Stevens over 50 years ago. The scrambled dog is a chopped hot dog covered by chili, onions and pickles with an accompanying portion of oyster crackers.[12]
In Fitzgerald, Georgia, Johnnie's Drive In served the "scrambled dog" beginning in the early 1940s. Johnnie's scrambled dog is two sliced hot dogs over a hot dog bun with mustard and catsup and covered with oyster crackers, chili, cole slaw, and sliced dill pickles.[13]
The Chicago-style hot dog is a steamed kosher-style all-beef, natural-casing hot dog on a steamed poppy seed bun, topped with yellow mustard, chopped white onions, a dill pickle spear, tomato slices, Chicago-style relish, hot sport peppers, and a dash of celery salt.[14] Chicago-style hot dogs do not include ketchup.
This "dragged through the garden" style (more commonly called, "with the works"), is heavily promoted by Vienna Beef and Red Hot Chicago, the two most prominent Chicago hot dog manufacturers,[15] but exceptions are common, with vendors adding cucumbers or lettuce, omitting poppy seeds or celery salt, or using plain relish or a skinless hot dog.[16] Several popular hot dog stands serve a simpler version: a steamed natural-casing dog with only mustard, onions, plain relish and sport peppers, wrapped up with hand-cut fries, while the historic Superdawg drive-ins notably substitute a pickled tomato.
Kansas and Missouri[edit]
A Kansas City-style hot dog is a pork sausage in a sesame seed bun topped with brown mustard, sauerkraut and melted Swiss cheese.[17]
The most popular variety of hot dog in Maine is made with natural casing. The casing is colored red, and one company refers to their red variety as red snappers.[18]
In Boston, hot dogs are often served steamed as opposed to grilled. The Fenway Frank, served at Fenway Park, is a fixture for Red Sox fans, and there are several other local brands such as Pearl that are used. Hot dogs in the Boston area are associated with Boston baked beans, though this is not unique to the region. Ketchup, mustard, relish, picalilli, and chopped onions are the most common toppings.[19]
In southeastern Michigan, restaurants serve what's known as a Coney dog, developed early in the 20th century by Greek immigrants. "Coney joints" are very specific as to the ingredients: a beef or beef and pork European-style Vienna sausage of German origin in a natural lamb or sheep casing, topped with a spiced sauce made with ground beef heart, one or two stripes of yellow mustard and diced or chopped white onions. There are three variations on the Coney dog: Jackson style, which started in 1914 with a ground beef sauce prior to switching to ground beef heart in the early 1940s,[20] Detroit style, first served in 1917 and made with a more soupy beef heart-based sauce, and Flint style, with Flint Coney Island opening in 1924 serving a specially-developed Koegel's coney topped with thicker, meatier sauce based on a Macedonian goulash, made almost entirely of a finely ground beef heart blend from Abbott's Meat.[21] With over 350 chain and independent purveyors of these dogs in the metro-Detroit area alone, an entire restaurant industry has developed from the hot dog and are called Coney Islands.[22] A coney dog is not to be confused with a chili dog, a more generic ground beef-based chili-topped hot dog.
New Jersey[edit]
New Jersey's Italian hot dog[23] includes diced fried potatoes combined with brown mustard served on a spicy hot dog. The most common brands of spicy hot dogs used are Sabrett's or Best's, both of which are NJ companies. A traditional Italian Hot Dog is made by cutting a round "pizza bread" in half (for a double) or into quarters (for a single), cutting a pocket into it and spreading the inside with mustard. A deep-fried dog (or two if it is a double) is put in the pocket, topped with fried (or sautéed) onions and peppers, and then topped off with crisp-fried potato chunks. A variation of this, often found at express takeout restaurants (such as "chicken shacks," Chinese restaurants, pizzerias, etc., and can also be requested at some lunch trucks and luncheonettes across the state) substitutes French fries for the traditional potato round, and in some spots a Portuguese or sub roll replaces the traditional round bread used.[24]
Rutt's Hut in Clifton, NJ is famed for its rippers, hot dogs deep-fried to the point where the sausages burst open, resulting in a dense, caramelized outer casing. The rippers are served with Rutt's homemade relish, a blend of mustard, onions, carrots and cabbage.[citation needed]
The Texas wiener was created in Paterson, New Jersey sometime before 1920.[25][26] The "Texas" reference is to the chili sauce used on the dogs, which actually has a stronger Greek influence due to the ethnicity of the cooks who invented it.[citation needed] The wiener, also referred to as an all-the-way dog, consists of a hot dog covered in Düsseldorf mustard (as opposed to the Coney, which uses yellow mustard), diced onions, and chili sauce.
New York[edit]
In New York City, the natural-casing all-beef hot dogs served at Katz's Delicatessen, Gray's Papaya, Papaya King, Papaya Dog and any Sabrett cart are all made by Sabrett's parent company, Marathon Enterprises, Inc.. (Levine 2005) harvcol error: multiple targets (2×): CITEREFLevine2005 (help). Nathan's hot dogs, which are all-beef and come in both natural-casing and skinless, were also made by Marathon until several years ago (Levine 2005) harvcol error: multiple targets (2×): CITEREFLevine2005 (help). Local kosher brands—which are not permitted natural casings—include Hebrew National, Empire National (Levine 2005) harvcol error: multiple targets (2×): CITEREFLevine2005 (help). The usual condiments are mustard and sauerkraut, with optional sweet onions in a tomato based sauce invented by Alan Geisler, usually made by Sabrett. Hot dogs are available on street corners as well as at delicatessens. New York street vendors generally store their unsold dogs in warm-water baths, giving rise to the semi-affectionate moniker "dirty water dog." Bagel dogs are also sold in Manhattan.[24]
The white hot or "porker" is a variation on the hot dog found mostly in the Rochester area.[27] It is composed of some combination of uncured and unsmoked pork, beef, and veal; it is believed that the lack of smoking or curing allows the meat to retain a naturally white color.[28] White hots are almost exclusively eaten with mustard, specifically spicy brown, and other spices, and often include a dairy component such as nonfat dry milk.[citation needed]
In the Capital District surrounding Albany, smaller-than-usual wieners are served with a spicy meat sauce; the Capital District style is quite similar to the New York System or Hot Wieners of Rhode Island. In the mid-twentieth century, hot dog purveyors reportedly would carry the dogs to the table lined up on their bare forearms, giving rise to the term "the Hairy Arm";[29] today, health codes prohibit this practice. Further north, in three locations in and around Glens Falls, New Way Lunch has served similar hot dogs with meat sauce, mustard, and raw onions for nearly 100 years.[30]
Buffalo, Rochester and Western New York state are known for charcoal-broiled hot dogs, cooked over real hardwood charcoal. Prominent purveyors include Ted's and Louie's.[citation needed]
Texas hots have a niche following in western New York, where the Rigas family (later of Adelphia Communications infamy) introduced the dish. A 2017 article in the Olean Times Herald made note of the dish's disappearance from the city of Olean.[31]
North Carolina[edit]
In North Carolina, hot dogs have a distinct red color and are prepared Carolina style which includes chili, cole slaw and onions; locally, mustard sometimes replaces slaw, or is added as a fourth item. Merritt's Burger House has been serving Carolina hot dogs since 1958.[32]
In Cincinnati, a hot dog topped with Cincinnati chili is called a "coney," and when grated cheddar cheese is added, a "cheese coney." The default coney also includes mustard and diced onion.[33]
In Cleveland, a kielbasa or hot dog served on a bun covered with a layer of french fries, a layer of sweet southern style barbecue sauce or hot sauce, and a layer of coleslaw is called a Polish Boy. Variations exist for the preparation of the sausage or hot dog, whether it is grilled or fried. Another Cleveland favorite found at any north-eastern Ohio sporting or entertainment venues, is a hot dog with "Stadium Mustard". Stadium Mustard is a type of Brown mustard with similar flavor to a spicy Dijon mustard.[citation needed]
Toledo is known for Tony Packo's Cafe. Their "Hungarian hot dog" is technically a Hungarian sausage called Kolbász, not unlike the Polish kielbasa, is about twice the diameter of a conventional hot dog, and is sliced in half before being grilled and topped with the restaurant's spicy chili sauce.[citation needed]
There are several variety of local dog recipes in Pennsylvania. In Philadelphia, street vendors sell hot dogs that can be topped with one or more of several traditional Philadelphia toppings: ketchup, mustard (yellow and/or spicy brown), chopped onion (cooked/soft or raw), relish, and (without exception) sauerkraut. In Allentown, Pennsylvania there is regional Yocco's Hot Dogs. Various shops and butchers in Pennsylvania make traditional German natural casing franks. Altoona, Pennsylvania has two remaining Texas Hot Dog stands that claim a legacy going back to 1918.[34] The Texas Tommy was invented in Pottstown, Pennsylvania, and is prepared with bacon and cheese.[35]
Rhode Island[edit]
The hot wiener or New York System wiener[36] is a staple of the food culture of Rhode Island.[37][38] It is typically made from a small, thin hot dog made of veal and pork, thus giving it a different taste from a traditional hot dog made of beef. Once placed in a steamed bun, the wiener is topped with a meat sauce seasoned with a myriad of spices like cumin, paprika, chili powder, and allspice, which is itself covered in finely chopped onions, celery salt, and yellow mustard.
The Houston style hot dog consists of a beef dog on a toasted potato bun, which has been spread with cream cheese. The dog is split lengthwise and filled with curry ketchup. It is topped with special grilled caramelized onions, french-fried onions, honey mayo and sriracha sauce.[39] Other condiments sometimes include spicy mustard and green sauce. The Houston style dog has spread into other cities and can be found in suburbs like Sugarland and as far away as Austin.[40][41]
In Seattle, hot dogs are served with cream cheese and grilled onions on a toasted bun. The sausages are split in half and grilled before being put in the bun. Stands offer a variety of condiments, such as Sriracha sauce and jalapeños.[42]
West Virginia[edit]
A hot dog with a chili sauce made with finely ground meat, chopped fresh onions, coleslaw and yellow mustard.[43][44][45][46]
The Whistle Dog is served by some[47] A&W restaurants[48] in Canada. A whistle dog is a hot dog that has been split and served with processed cheese, bacon, and relish.
A Montreal-style hot dog, as popularized by numerous shops such as the famous Montreal Pool Room,[49] is either steamed or griddle fried (nicknamed steamies or toasties, respectively). It is generally served topped with coleslaw, onion, and mustard; relish, ketchup, mayonnaise and occasionally paprika or chili powder may be added at a condiment counter by the customer. Due to the bilingual nature of Montreal street culture, these are usually ordered, and condiments named, in Franglais.[50] Montreal hot dogs can be found throughout Eastern Canada and the United States.[51]
Latin America[edit]
In São Paulo state, some hot dogs consist of a non-heated bun cut in two (across its short section, forming two semi-circular halves) and each half is filled with a Vienna-type sausage, tomato vinaigrette, canned sweet corn, canned peas, ketchup, mustard, mayonnaise, fried shoestring potatoes, and topped with mashed potatoes; served in a plastic bag, which it fills completely, and shaped so that the top layer of mashed potatoes (or optionally grated Parmesan cheese) forms a flat oblong surface.[citation needed]
In the State of Piauí in the Northeast region of Brazil, the hot dog is made from a long and soft bread cut in half. Its flavorings vary in the cafeterias of the region, the most found are: sausage topped with spicy sauce, meat, corn green Lint and slices of melted cheese.[52]
In Chile, there is a popular variation called completo (Spanish for "complete", "full") which, besides bread and sausages, can be made up of mashed avocado, chopped tomatoes, mayonnaise, sauerkraut, salsa americana, Chilean chili, green sauce and cheese. Its size can be twice that of an American hot dog.[53]
The multiple combinations of the ingredients of the completo leads to have specific names for the most typical ones, for example:[citation needed]
- Completo (Complete): Traditional version with chopped tomatoes, mayonnaise (a large amount) and sauerkraut. In some regions, this variation also has avocado sauce. The term "completo" is also used as the generic name for any hot dog with avocado, this combination is sometimes called "completo completo".
- Dinámico (Dynamic): A mix of the aforementioned ingredients; tomatoes, avocados, mayonnaise and sauerkraut or salsa americana. Also called "américana" (American).
- Italiano (Italian): Consists of chopped tomatoes, mashed avocados and mayonnaise. The name comes from its resemblance to the colors of the Italian flag.
- Tomate mayo (Tomato-mayo): As its name suggests, this version has only chopped tomatoes and mayonnaise. Also called "completo sin palta" (completo without avocado).
- As (Ace): A version which consists of cuts of "churrasco" (grilled meat) instead of sausages, mashed avocado, tomato and mayonnaise. It's a variant version of the "italiano".
In Colombia perros calientes are sold in street stands with ketchup, mustard, salsa rosada, mayonnaise, pineapple sauce, cheese and crumbled potato chips. Some add a cooked quail's egg on top. In the coast, it's common to also add some finely shredded lettuce to the bun, giving it a refreshing touch for the coast's hot weather. There is also a version called "perra", it usually has the same other toppings but it's made of chopped bacon and barbecue onions instead of a sausage.[citation needed]
In Guatemala shucos are sold across the country, especially in the country's capital, Guatemala City. Shucos are usually served with guacamole, boiled cabbage, mayonnaise, mustard, and an assorted choice of meats. Chopped onions are added by a decent amount of shuqueros (hot dog vendors) across Guatemala City and Antigua. The most popular choices of meats are sausage, chorizo (red sausage), salami, longaniza (white sausage), and bacon. They are cooked in a charcoal grill and hot sauce is offered at customer's request.[54]
In Mexico, often called "dogos" or "jochos", is common to top hot dogs with "Pico de Gallo", ketchup, mustard, mayonnaise and wrapping the sausage with bacon. Other parts of the country may include chips, mushrooms, beef or other ingredients besides the bun and sausage.[55]
The Sonoran-style or Estilo Sonora hot dog, found in Sonora, is a hot dog wrapped in mesquite-smoked bacon then cooked on a grill or on a griddle or comal, then topped with beans, grilled onions, fresh onions, tomatoes, mayonnaise, cream sauce, mustard and jalapeño salsa or sauce and served on bread and often with a side fresh-roasted chili. It originated in Hermosillo, the capital of Sonora.[citation needed]
South Africa[edit]
In South Africa, a variation of the hot dog is found called a "boerie roll" (Afrikaans slang for farmer's roll) or "boerewors roll" (Afrikaans slang for farmer's sausage roll). In this variation, a piece of boerewors, often braaid, is placed in a sliced bread roll. The boerie roll can be covered in tomato sauce (ketchup) or a home made tomato and onion relish.[citation needed]
In Japan, hot dogs are used in bento boxes and are often sliced to resemble an octopus. More conventional hot dogs are also available, either on a stick (with or without a coating) or on a bun. Japanese Fusion Dogs are not actually from Japan but are a Pacific Northwest invention that pairs hot dogs with Japanese and Asian condiments like wasabi, kimchi and teriyaki.[56][57]
In October 2016 the Malaysian Islamic Development Department ruled that hot dog vendors must rename their product or risk not getting halal certification, because in Islam dogs are considered unclean. The Malaysian Tourism and Culture Minister criticized the ruling and said, "Even in Malay it's called hot dog — it's been around for so many years. I'm a Muslim and I'm not offended."[58]
In the Philippines, hot dogs are eaten as is, in a bun with an optional selection of condiments, or with rice and condiments. Hot dogs are also typically served during breakfast. They are also skewered and grilled over coals, and sold as street food. Skewered waffle hot dogs are also available in the country (a local variant having the hot dogs coated in hotcake batter and then deep-fried). Chopped hot dogs are an ingredient in Filipino spaghetti. They are also used in various other dishes (e.g. as a filling in an embutido, as sliced pieces of meat in tomato-based savories such as caldereta or menudo, etc.).[59][60][61][62][63][64]
South Korea[edit]
A popular South Korean form of the hot dog, sold at street stalls, fairs, and some fast-food restaurants, involves the placing of the sausage on a stick, followed by a batter of some kind, and sometimes including french fries in the batter. They more resemble a corn dog than a hot dog. Ketchup is a common condiment, and occasionally mustard. Hot dogs in a bun or wrapped in bread are also widely available, or on a stick without a bun.[65]
Taiwanese style hot dogs are put on a bun or without a bun on a stick.[66] In night markets, meat sausages are sometimes wrapped with an outer sticky rice sausage in a snack called small sausage in large sausage.
Hot dogs (Thai: ฮอตดอก; RTGS: hotdok; IPA: [hɔ́t dɔ̀ːk]) are very popular in Thailand and are also used in various ways in Thai cuisine. It can be sold inside a bun similar to a standard American hot dog[67] but instead of tomato ketchup, they are also often eaten with a sweet tomato-chili sauce. Very popular are street vendors selling hot dogs which have been deep-fried or charcoal grilled. They are served with either a sweet, slightly spicy sauce (nam chim wan) or a very spicy sauce (nam chim phet). Hot dogs can also be used as a filling for a croissant which are served with mayonnaise. Hot dogs are even used as a filling for raisin bread together with shredded dried pork.[68][69][70][71][72] The Thai dish called khao phat Amerikan or American fried rice, rice fried with tomato ketchup and containing raisins, is always served with hot dogs and a fried egg.[73] Donut sai krok is the Thai name for a sausage filled savoury donut in the shape of a log.[72] Hot dog sausages also feature as an ingredient, together with onion, celery or coriander (cilantro) leaves, lime juice, fish sauce and chili peppers, for a Thai salad called yam hot dok. Another dish that uses hot dogs is called khanom Tokiao (lit. 'Tokyo cake'). This is a Thai style crêpe which is wrapped around a filling of hot dog and sweet chili sauce. The chili sauce can also be served on the side.[74][75][76][77]
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New Zealand[edit]
In New Zealand, the term "hot-dog" refers to a battered deep fried sausage on a stick served with tomato sauce. The "American" Hot dog is a combination of frankfurter and bun, generally with condiments such as ketchup and mustard, but sometimes served with additional toppings such as fried onion or shredded cheese. Smaller cocktail sized frankfurters are also common. One variation of the "American" hot dog in New Zealand is called the "sea dog". The sea dog is often a battered deep fried fish or crab-stick in a bun, with tartare sauce on it. Some may be served with lettuce. It is unclear, however, if it is a nation-wide delicacy or mainly as an Auckland thing.
Czech Republic[edit]
Hot dogs in the Czech Republic are known as párek v rohlíku which can be literally translated as sausage in roll with the label hot dog also applied in marketing to both locals and tourists. Czech-style hot dogs are differentiated by the fact that rather than slicing the bun in half and placing the sausage into the resultant cleavage, the top of the bun (rohlík) is cut off, with a hole punched into the softer inside of the bun where condiments and then the sausage is placed, similar to the Ketwurst. Specially designed appliances (stroj na párek v rohlíku[78] - literally appliance for sausage in bun) which consist of a hot-water cooker for the sausages and heated metal spikes to punch the holes and pre-warm the buns also exist to assist vendors with preparation of this dish.
One of the most popular Nordic variation is the Danish hot dog. It usually includes a red sausage (Røde Pølser), ketchup, Danish mustard, fried onion, raw onion and sometimes remoulade, a mayonnaise-based sauce with sweet relish and topped with sliced dill cucumbers. But the customer is free to order hot dogs with or without almost anything.[citation needed]
The standard danish hot dog also comes in a variety with a somewhat larger frankfurter sausage, or other kinds of sausages.[citation needed]
Another popular variety of hot dogs in Denmark is the "french hot dog", a cut baguette impaled on a spike with a sausage inside and commonly served with a "french hot dog dressing", a mayo-like sauce containing Dijon Mustard, but otherwise resembling the german Ketwurst - but has been around longer than the Ketwurst has. These are very easy to eat and popular among commuters and families with kids.[citation needed]
The Danish style hot dog has spread to the other Scandinavian countries as well as Germany. Steff Houlberg/Tulip corporation operates 4300 hot dog stands in Denmark alone, and has also opened a chain in Korea, Japan, and China.[79]
The Iceland Monitor writes that "locals, expatriates and holiday-makers alike must all be familiar with Iceland's national dish – hot-dogs with all the trimmings ('pylsa með öllu' in Icelandic). The hot-dog sausage is served in bread and liberally accompanied with fried onion, raw onion, mustard, ketchup and remoulade (a cold sauce made with mayonnaise and various condiments and herbs). This delicious snack is traditionally washed down with copious amounts of Coca-Cola."[80]
In August 2006, the British newspaper The Guardian selected Iceland's Bæjarins beztu as the best hot dog stand in Europe.[81] Bæjarins beztu pylsur (English: The best hot dog in town) often shortened to simply "Bæjarins beztu," is a popular hot dog stand in central Reykjavík, Iceland. Hot dogs from this stand are derived from the Danish hot dog. They are often ordered with "the works," i.e., all condiments, or in Icelandic "eina með öllu". Icelandic hot dogs are made from native Icelandic lamb, and served with a mix of raw white and fried onion, ketchup, sweet brown mustard, and a mayonnaise and herb sauce called remoulade.[82][83]
In Norway, sausages are most often served in white buns, or in a traditional lompe.[84] The sausages are grilled or warmed in hot water, and they are normally served with ketchup or mustard. An alternative condiment to the sausages may be potato salad.[85]
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In Poland, hot dog began to spread in the 1980s. Because of notorious problems with the supply of sausages, the so-called "hot dog with mushrooms" also known as "bun with a stuffing" has been introduced. This type of "hot dogs" could be bought in the second half of the 1980s in almost every major city in Poland. Real hot dogs (with sausage) appeared in Poland along with the political change. The "French Hot Dog" variation is also very popular in Poland.
In Sweden hot dogs are served in a bread and topped with mustard and ketchup, additional toppings include roasted onion, shrimp salad, bostongurka or mashed potatoes, the latter goes by the name of "Halv Special" (half special). "Varmkorv med bröd" (hot dog with bread) is widely sold all over Sweden at most street corners from stands and in kiosks and fast food restaurants.[86]
The "French Hot Dog" variation as in Denmark, the Czech Republic and Poland, is also very popular in Sweden, typically served with ketchup, mustard and a garlic mayonnaise sauce.[citation needed]
United Kingdom[edit]
Genuine 'hot dogs' in the American style are very popular in US-themed restaurants, amusement parks and in particular, at cinemas, and one can even find specialist 'gourmet' hot dog and champagne establishments in cities such as London.[87] Frankfurters and hot dog rolls (buns) are widely available in supermarkets for home preparation.[citation needed]
See also[edit]
- Cheese dog
- Chili dog
- List of hot dog restaurants
- World's longest hot dog
- List of sausage dishes
- List of sandwiches
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- ^ Mercuri, Becky (2007). The Great American Hot Dog Book: Recipes and Side Dishes from Across America. Gibbs Smith. p. 16. ISBN 1-4236-0022-3. Archived from the original on 2014-06-28. Retrieved 2016-09-23.
- ^ Stern, Jane and Michael (2002). Roadfood. Broadway Books. p. 98. ISBN 0-7679-0809-0. Archived from the original on 2017-02-17. Retrieved 2016-09-23.
- ^ Evelyn Bence (May 24, 2006). "Red or Whit". The Washington Post. Archived from the original on April 8, 2017. Retrieved August 31, 2017.
- ^ "Hot Dogs As America - Baseball As America - American Museum of Natural History". Archived from the original on 16 July 2012. Retrieved 14 March 2015.
- ^ "Hot Dog of the Week: Mini Dogs from Troy, New York". seriouseats.com. Archived from the original on 6 March 2015. Retrieved 14 March 2015.
- ^ "New Way Lunch". lakegeorgeguide.com. Archived from the original on 9 May 2015. Retrieved 14 March 2015.
- ^ State & Union. Whither the Texas hot? Archived 2017-08-17 at the Wayback Machine Olean Times Herald.
- ^ "Go back in time at Merritt's Burger House: Star News Online". Archived from the original on 2012-04-26. Retrieved 2011-07-26.
- ^ "Cincinnati Chili: Pass the Tabasco". Fodor's. Archived from the original on 2012-02-29. Retrieved 2009-08-19.
- ^ Hawk Krall (Aug 26, 2011). "Hot Dog of the Week: Texas Weiners in Altoona, PA". Serious Eats. Archived from the original on April 19, 2014. Retrieved March 23, 2014.
- ^ Hillibish, Jim (November 10, 2009). "Easy recipe: Texas Tommy". Milford Daily News. Archived from the original on January 15, 2016. Retrieved November 22, 2015.
- ^ Brooks, Anthony. "You Say 'Hot Dogs,' Rhode Islanders Say 'Weenies'" Archived April 24, 2016, at the Wayback Machine. NPR. June 4, 2010.
- ^ Yonan, Joe. "Don't call it a hot dog." The Boston Globe. August 6, 2006.
- ^ "Olneyville New York System". Quahog.org. 2010-07-02. Archived from the original on 2013-12-17. Retrieved 2014-01-27.
- ^ Knapp, Gwendolyn (2017-09-21). "Houston's Best Late Night: Braving the Line for YoYo's Hot Dog". Houston Press. Retrieved 2020-10-19.
- ^ Marshall, Beth (2019-06-27). "True Dog Houston offers halal-friendly food in Sugar Land". impact. Retrieved 2020-10-19.
- ^ Odam, Matthew. "25 places to eat hot dogs in Austin". Austin 360. Retrieved 2020-10-19.
- ^ Hawk Krall (2009-10-02). "Hot Dog Of The Week: Seattle Style". Seriouseats.com. Archived from the original on 2014-04-19. Retrieved 2014-04-18.
- ^ Lundy, Ronni (March 12, 2015). "The Art of Bun, Chili + Slaw, West Virginia Style" Archived August 15, 2016, at the Wayback Machine, The Local Palate. Retrieved July 16, 2016. "Even more telling is the nature of the chili on each. This is not your mama's bowl chili with chunks of meat and arguable accouterments like beans, tomatoes, peppers and, Lord help us, sometimes spaghetti. Chili Bun Chili is a finely grained aggregate of ground beef, spices and something to make it all hold together in the bun."
- ^ Krall, Hawk (October 26, 2012). "Take a Hot Dog Tour of West Virginia" Archived October 26, 2016, at the Wayback Machine, Serious Eats. Retrieved July 16, 2016.
- ^ McElhinny, Brad. "Earl Ray Tomblin and the WV Hot Dog Hubbub" Archived September 14, 2016, at the Wayback Machine, WVPubcast.org via Storify. Retrieved July 16, 2016.
- ^ "What Is a West Virginia Hot Dog?" Archived December 8, 2016, at the Wayback Machine The West Virginia Hot Dog Blog. Retrieved July 16, 2016.
- ^ DesignGirl (September 21, 2011). "A&W: Whistle Dog (Yes, they serve hot dogs)". Foodology.ca. Archived from the original on 7 January 2012. Retrieved 13 June 2012.
- ^ "Whistle Dog®". www.aw.ca. Archived from the original on 21 September 2011. Retrieved 13 June 2012.
- ^ Kinik, A.J. (2007-05-24). "Sprucing up the hot dog". Montreal Mirror. Archived from the original on 2012-06-30. Retrieved 16 August 2011.
- ^ "Best stimmés/steamies". Archived from the original on 26 August 2012. Retrieved 16 August 2011.
- ^ ""Out Of This World Hot Dogs" Menu". Archived from the original on 30 March 2012. Retrieved 16 August 2011.
- ^ "Hot Dog Central - CACHORROS-QUENTES - COMIDINHAS - VEJA Campinas". VEJA Comer & Beber. Archived from the original on 5 October 2011. Retrieved 14 March 2015.
- ^ Robyn Lee (2008-05-02). "Chilean hot dog and sandwiches". Seriouseats.com. Archived from the original on 2014-03-28. Retrieved 2014-04-18.
- ^ "The Guatemalan Shuco Hot Dog". Antigua Daily Photo. 2009-02-13. Archived from the original on 2014-02-19. Retrieved 2014-01-27.
- ^ Killick, Colin (2011-01-11). "Everything Tasty: Sonoran Hot Dogs -something *positive* from my home town". Everything-tasty.blogspot.nl. Archived from the original on 2014-02-01. Retrieved 2014-01-27.
- ^ "Domo Dogs". Foodcartsportland.com. 2010-05-06. Archived from the original on 2014-04-19. Retrieved 2014-04-18.
- ^ "Japanese Hot Dogs". eatingwithyourhands.com. 2016-05-09. Archived from the original on 2016-08-14. Retrieved 2016-07-25.
- ^ "Hot Dogs 'Must Be Renamed' in Malaysia, Says Religious Government Body". BBC. October 19, 2016. Archived from the original on October 19, 2016. Retrieved October 20, 2016.
- ^ arnold (2009-03-18). "Filipino Spaghetti". Inuyaki.com. Archived from the original on 2013-11-10. Retrieved 2014-01-27.
- ^ "Cooking and Capturing: Filipino's Beef Stew (Kaldereta)". Mashia-freshcook.blogspot.nl. 2010-05-10. Archived from the original on 2013-11-10. Retrieved 2014-01-27.
- ^ "Embutido: Filipino-Style Meatloaf - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary Hijinks". Burntlumpia.typepad.com. 2009-05-12. Archived from the original on 2013-11-10. Retrieved 2014-01-27.
- ^ "Adventures on making WAFFLE DOGS…". Busog! Sarap!. 2010-02-25. Archived from the original on 2014-01-23. Retrieved 2014-01-27.
- ^ "Hot Dogs in the Philippines". Roadfood.com. Archived from the original on 2013-11-10. Retrieved 2014-01-27.
- ^ [1][dead link]
- ^ Robyn Lee (2009-05-26). "Snapshots from South Korea: Fried Things on Sticks". Serious Eats. Archived from the original on 2014-01-15. Retrieved 2014-01-27.
- ^ Taiwanese Sausage 香腸 Archived January 6, 2011, at the Wayback Machine
- ^ "7-Eleven (Thailand) - Big Bite Hot Dog". Foodspotting. Archived from the original on 2014-02-01. Retrieved 2014-01-27.
- ^ "Thai Street Vendor Prepares Charcoal Barbequed Snacks, 'Luke Chinping'". ImportFood.com. Archived from the original on 2014-02-02. Retrieved 2014-01-27.
- ^ Kodi. "A 'Farangs' trek through a Culture of Food and the Unknown- Thailand". Kodikassell.blogspot.nl. Archived from the original on 2014-02-01. Retrieved 2014-01-27.
- ^ Kimo, Captain (2011-11-28). "Fried Hot Dogs on Stick from Ban Kruat Thailand". Captainkimo.com. Archived from the original on 2014-03-31. Retrieved 2014-01-27.
- ^ Brock (2011-07-14). "Bangkok's Khlong San Pier | The Thailand blog". Travelfish.org. Archived from the original on 2014-02-01. Retrieved 2014-01-27.
- ^ a b "Did you know...?". Teach Abroad Thailand Blog | Teach English in Thailand | CIEE: Becky and Ryan. 2011-10-07. Archived from the original on 2016-01-15. Retrieved 2014-01-27.[not specific enough to verify]
- ^ Leela (2009-05-08). "American Fried Rice (ข้าวผัดอเมริกัน) and the Dead Sea Scrolls". SheSimmers. Archived from the original on 2014-02-01. Retrieved 2014-01-27.
- ^ "Sausage and Tomato Salad". Real Thai Recipes. Archived from the original on 2013-11-15. Retrieved 2014-01-27.
- ^ Appon (2006-03-21). "Savoury Kanom Tokyo ( Crepe Hot Dog )". Appon's Thai Food Recipes. Archived from the original on 2014-02-03. Retrieved 2014-01-27.
- ^ Lemmens, Camille (2010-12-27). "Food on Wheels; Kanom Tokyo". Camille's Samui Info blog. Archived from the original on 2014-02-01. Retrieved 2014-01-27.
- ^ Kongkiatkul, Moragot (2011-03-24). "5 great stops in Siam Square". CNN Travel. Archived from the original on 2012-05-11. Retrieved 2014-01-27.
- ^ Elektro OK (2013-03-19). "Stroj na párek v rohlíku" [Hotdog machine] (in Czech). Elektrook.cz. Archived from the original on 2014-01-12. Retrieved 2014-01-27.
- ^ "Steffkorea". Archived from the original on 2014-03-02. Retrieved 2014-04-18.(registration required)
- ^ "Hot-dog inflation!". Archived from the original on 2017-02-05. Retrieved 2017-02-03.
- ^ "Selur bestu pylsur í Evrópu" [Sells the best hot dogs in Europe] (in Icelandic). Visir.is. 22 August 2006. Archived from the original on 3 March 2016. Retrieved 2014-01-27.
- ^ "Bæjarins Beztu in English". Bæjarins Beztu Pylsur. Archived from the original on 31 July 2016. Retrieved 1 August 2016.
- ^ "http://www.cntraveler.com/stories/2014-08-21/the-one-dish-to-eat-in-iceland". www.cntraveler.com. Archived from the original on 2015-07-03. Retrieved 2015-07-02. External link in
- ^ "Oslo loves hot dogs". Visit Oslo. Retrieved 16 April 2020.
- ^ "Pølse: Norwegian hot dog". Cheapskate's guide to Oslo. 11 January 2017. Archived from the original on 30 May 2019. Retrieved 16 April 2020.
- ^ "Från konfektyrkiosk till thaikök : kiosker och gatukök i ytterstaden / artikelförfattare: Christina Andersson ..." stockholmskallan.se. Archived from the original on 2 April 2015. Retrieved 14 March 2015.
- ^ Tracey Macleod (2012-09-29). "Bubbledogs, 70 Charlotte Street, London W1 - Reviews - Food & Drink". The Independent. Archived from the original on 2014-04-19. Retrieved 2014-04-18.
Further reading[edit]
- Barber, Katherine, ed. (2004). Canadian Oxford Dictionary (2nd. ed.). Toronto: Oxford University Press. ISBN 0-19-541816-6.CS1 maint: ref=harv (link)
- Jakle, John A.; Sculle, Keith A. (1999). Fast Food. Baltimore: The Johns Hopkins University Press. ISBN 0-8018-6109-8.CS1 maint: ref=harv (link).
- Levine, Ed (2005-05-25). "It's All in How the Dog Is Served". The New York Times..
- Lindlar, Charlie (April 11, 2012). "Pizza Hut To Pioneer New Hot Dog-Stuffed Crust In UK Branches". Huffington Post (United Kingdom). Retrieved August 3, 2012.


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Sitemap for HealthyHerts.com
Homepage – Introduction to Healthy Herts Nutritional Therapy Services in Letchworth.
About Me – More information on Sarah Dodd, Nutritional Therapist, qualifications and areas of interest.
Nutritional Therapy – What is Healthy Herts Nutritional Therapy? How can you help me to be healthier and to eat better?
Services – Nutritional Therapy services offered by HealthyHerts' Sarah Dodd, and fee information.
Testing – Information for those looking at stress, food allergy and intolerance, stool and other lab testing available alongside nutritional therapy.
Blog – Thoughts and musings on what's in the food and nutrition news; recipes, ingredients, diets, minerals, good fats, latest nutritional science findings etc…
Contact – find HealthyHerts.com's Nutritional Therapist Sarah Dodd for a consult or a quick chat to see what all this nutrition stuff is about.
Privacy – Privacy notice for Healthy Herts Nutrition, Letchworth Garden City, UK
Photo credits – Various photography credits to Unsplash.com including Nick Hawkes plus yoghurt, typewriter, veg bowl, lettuce + some Nutritional Therapist's own.

subset: commoncrawl


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LINKS and Contact Information
- The Wellspring Centre
- East Wind Films
- Saul Saul Paul Paul
- Catholic Charismatic Renewal
- The Art of Divine Mercy
- Miracle Christian Center
- Right to Life Australia
- Divine Mercy Publications
- Missionaries of God's Love
- Agape Encounter
- Melbourne Passion Play
- Festival Of Light Australia
- The Call of Guadalupe
- Jesus Youth Australia
- Youth Mission Team
Here is a link to the main Northern Access Television site which contains information about our group and links to other sites.
For more information about the Melbourne Community Television Consortium, and its various members, you can go to the main Channel 31 Melbourne site.
You can Email me at firstname.lastname@example.com____


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Supreme Court Settles Baby Veronica Custody Dispute
Cherokee Girl Handed Over to Her Adoptive Parents
The Oklahoma Supreme Court has awarded a South Carolina couple custody of the 4-year-old Cherokee girl they adopted at birth, despite the fact that the biological father says the Indian Child Welfare Act mandates that the child be raised within the Cherokee Nation. The girl was put up for adoption by her birth mother before she was born, and Matt and Melanie Capobianco took custody of her shortly after her birth. However, Dusten Brown, the girl's biological father, has been fighting for years for custody because he wanted the girl to remain with the Native American tribe.
To read more about the fight over baby "Veronica" and the Supreme Court's decision, read the whole story on Huffington Post.


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Are you sick of these Apple logos yet? Yeah, I've built a lot of them. To be quite honest though, I'm not totally happy with this series of black glass Apple logo images – I had difficulty rendering them so that the shadows from the objects didn't fragment on the face of the logo, but it is what it is. I spent several hours creating the template for this series, and I still couldn't get it right. Total bummer, but hopefully you won't mind. The shadow issues could probably be resolved with some minor Photoshop work, but I haven't the time for that sort of thing right now. Excuses, excuses. I know!
Anyway, this is a very dark series. The Mac logos are made of a black glass texture and the environment they sit in is very dark. Strong lights from the side set a pretty strong mood.


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In the last few years' employee engagement has really become a 'buzz word' in many HR departments and businesses. Whilst it's been admirable that awareness of engagement in the workplace has never been so strong, it is now time that businesses really get to grips with it and start seeing engagement as part of the business's DNA. In 2014 we'll see a shift in HR pushing staff engagement further up the agenda and making it intrinsic with the overall business strategy; for too long it has been a side project, now it is essential engagement becomes a part of the company's development plans.
Link engagement to key business metrics
Another reason why employee engagement will shift up the priority list in the boardroom will be the link between staff engagement metrics with key business metrics. As with all business disciplines once the board can recognise the power and effects engagement can have upon a business the more it will be absorbed into the business's philosophy. Also, by better understanding how employee engagement impacts the bottom line it will also help convince the board to pour more resources into supporting further employee engagement practises.
Key to the success of any employee engagement campaign is the ability of the board to listen and act upon their staff's feedback. As the success stories of engagement spread throughout the business world more and more CEOs will start to not just talk the talk but also walk the walk.
Don't allow your talent to drain
As the UK economy continues to grow, HR will need to engage top talent throughout 2014 to ensure the brain drain doesn't occur in their company. History is a great teacher, and in the past high achievers have always been the first group to search for fresh opportunities after a recession. HR must engage with this group and create specialist strategies to keep their most talented resource at their workplace.
The squeezed middle issue
A common issue to come out of a lot of staff surveys in the pressure felt by middle managers; this 'squeezed middle' receives pressure from the top down and the bottom up. Companies that invest in training and supporting middle management to engage their teams effectively will do well, rather than the ones whom simply promote staff for their length of service or technical expertise. Create a culture too where middle management can confidently feedback honestly to the board their successes and concerns to create a transparent view of how strategies are effecting the business.
Avoid cynicism
My best advice for 2014 would be to stop calling your staff engagement programme anything to do with engagement. Many staff have become very aware of employee engagement after reading about how they can make them more productive and help boost a company's profitability so be careful how you position it with your workforce.
Get creative about how you get feedback from your people – use your managers and leaders, encourage conversations throughout your organisation. Feedback can be gathered in a multitude of ways from structured employee surveys to focus groups and one-to-one discussions. In addition, you can use the latest in internal social media technology, such as Yammer to encourage conversations and cross working.
It's still essential that you listen to your staff and act upon their feedback but be smart on how you present it to employees. Regardless of how you get feedback from your people – one thing is for sure, if you don't communicate the feedback and, more importantly, take action (ideally positive!) as a result of the feedback, you will drive cynicism through your organisation.
Before you solicit feedback, ask yourself are you prepared for what your people will tell you – what are you going to do if the feedback is negative – are you in a position to make changes on the subject you are seeking feedback on? Be smart and sensible about what you ask for feedback on and be open and honest with the feedback.
Top trends for 2014:
- Engagement to become part of organisation's DNA.
- Shift in linking engagement metrics with key business metrics.
- Engage top talent to ensure they don't jump ship.
- Support the 'squeezed middle' to ensure your business in ship shape.
- Stop talking about engagement!
Gary Cattermole is Director of leading employee survey provider, www.surveyinitiative.co.uk


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What is the book all about?
Peter Lynch believes that the layman investor can also become an investment expert. He can use investment tactics and strategies like the professionals of big companies and earn money provided he does his homework thoroughly.
In the book, he says that if you as an investor think rationally and do your own research before buying a stock, ask relevant questions and keep your eyes and ears open while going to the mall, driving, working etc., you can also become a successful investor.
He says that it is not easy to time the market or predict how the economy will perform. Instead of trying to time the market or predict how the economy is going to perform, you should do your research and focus on what you know and what you can interpret.
The book gives a detailed account of how you should do your research and find out the business, the PE ratio compared to similar companies, Debt-Equity ratio compared to peers, profits, cash and management. He has classified companies into different categories and what investment tactics are to be used for each of the categories.
Some interesting ideas that he gives are -
1. You should look at boring, steady companies instead of the hot stock that everyone around is talking about
2. You should look at the products and services people are using around you and research on the companies making these products. He says you should invest in what you know. For example, if you have to search on the Internet, the first thing a majority if you do is type – www.google.com. This gives an idea about the company Google and its reach and then you can go ahead from there.
3. Do not invest in a stock just because the numbers are good. Look at the business, its value and its potential as well.
4. Do not invest in a stock just because the market is investing in it. You should have more sound reasons to buy a stock.
He also lists out qualities to be a successful investor -
- Patience
- Flexibility
- Have common sense
- Be willing to do your own research
- Ability to admit your mistakes
- Ability to ignore the brouhaha around about market trends, stocks etc.
The language is easy going and keeps you interested. There is not much technical jargon to intimidate the reader. It is a good book to read especially when you want to take your first steps in investing in stocks. It is also a book which can be referenced again and again for value investing.
You can find it easily in any of the online book stores.
Have you read this book? What are your thoughts on the book. Do let us know if you want us to review any book in the subject of personal finance.
* Please note that there is high risk involved in investing in stocks and we recommend that you invest in stocks through your Financial Planner and/or Mutual Funds.
The author can be reached at firstname.lastname@example.com


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At Home Spa Luxurious Jasmine Vanilla Gift Tote
At Home Spa Luxurious Jasmine Vanilla Gift Tote
Mayanka.com special offer: Organic Stores quality beauty products, for the best price!
Send a unique health spa experience to her! She'll love the fanciful feel of the sturdy canvas gift tote that's full of everything she'll have to pamper herself with luxurious Jasmine and Vanilla. This special gift includes everything she must refresh, reflect, relax and renew! This gift includes: -Canvas Zebra print tote -Bath Loofah ball -Moisturizing evening time shoes -Exfoliating bath mitt -Exfoliating back strap -Jasmine Vanilla moisturizing body product -Jasmine Vanilla moisturizing bath gel -Jasmine Vanilla moisturizing bubble bath -Bath pillow with suction cups -Put glass candle 3 oz. -Pedicure 4 in 1 brush -Satin sleep mask. **The canvas tote measures 14″ high by 17″ wide along with a X 6″ depth. (Big enough for use being an overnight type bag or fun beach bag.)Buy wide array of quality Organic Stores items online. The right bath and the body health spa gift basket!Pamper her having a gift of relaxation and indulgence having a bath and the body gift set
This beautiful basket holds delicately for any perfect health spa getaway right at home
Makes an attractive A Birthday gift basket, birthday present basket, or thanks gift basket!Incorporate a Free offer message at checkout for the family, buddies or family members! Sets, Bath & Body by Organic Stores


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What Do Therapy Dogs Do?
Therapy dogs function primarily in an emotional way, though physical benefits can result through boosting morale for physical therapy as well as self-care tasks. The term "therapy dog" was used by the first registry in the United States Therapy Dogs International, for dogs taken on visits to health care facilities. Therapy Dogs Incorporated and other organizations have followed suit. Delta Society dogs are called "Pet Partners."
"Animal-assisted therapy," "animal-assisted activity," and "pet therapy" are all terms that describe an encounter between a therapy dog and a person being visited.
Many volunteer therapy dog handlers work along with licensed therapists on some visits, while on others, they work without these paid professionals. Licensed professional therapists and counselors occasionally include dogs in their practice.
Therapy dogs have the right to go where they have been invited. It is essential to understand that a therapy dog is not an assistance dog. A dog that assists a person with a physical disability to function is in a different legal category, as well as a different functional one. Terms for these dogs include "assistance dog," "service dog,", "hearing dog," "mobility assistance dog," "guide dog" and others. Assistance dogs for people with disabilities can also include dogs that alert to impending epileptic seizures as well as a variety of other functions.
The Americans with Disabilities Act gives people with qualified disabilities the legal right to take their trained assistance dogs with them to places opened to the public. One term for this is "public access rights." Therapy dogs are not included in the Americans with Disabilities Act and do not have federal public access rights under this legislation. State laws vary, and access rights in some states may apply to therapy dogs. It is important that therapy dog handlers not try to exercise public access rights inappropriately because this behavior harms disabled people who need to exercise such rights with their assistance dogs.
Benefits of Therapy Dogs
When people lose the ability or desire to speak, it gets harder and harder to start again. Dogs are highly social animals. A good therapy dog with developed social skills may actually learn to communicate with people that other people can't reach. Somehow this communication from the dog can help a person to find a bridge back to speech. It can also help a child who's struggling against unusual difficulties in learning to speak for the first time.
Another way therapy dogs help people is by meeting the universal need for physical touch. This need isn't satisfied by neutral touching involved in physical care, though many staff members give extra touch when they have time.
Some people receiving care in facilities have healthy relationships with relatives or caring staff people to provide needed touch. Others don't. Many of us are uncomfortable hugging or otherwise touching strangers, or even people we know. Therapy dogs enjoy the petting and hugging they get in their work. Their obvious enjoyment encourages more touch, bringing profound benefits to the people they visit.
Children and Dogs
Another benefit therapy dogs can give is particularly relevant to children. Many children grow up without even exposure to dogs to be able to relate to them in adulthood. Poor socialization of children to dogs, as well as poor education about dogs, leads to bites. These experiences can often be avoided or emotionally rehabilitated by a therapy dog team.
Children learn far more from a trained therapy dog and handler than from a dog at home no one has time to care for or train. With a therapy dog and handler, the child is never knocked down or bitten, and the child learns the best of dog behavior. The most important period to learn this may end at around age six. This benefit is also important for any child with a disability who might have a trained assistance dog partner later in life. He or she will need to be able to bond and communicate with a dog.


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Hornblower Cruises Hires Special Projects Manager
Hornblower Cruises & Events says it has hired Scott Keever as Manager, Special Projects; details as follows:
After graduating from the California Maritime Academy with a Bachelor's degree in Marine Transportation, Scott began a sea-going career with Chevron Shipping. He continued with Chevron in various at-sea positions until July of this year when he joined Hornblower Cruises & Events.
In his new position, Scott will work on a number of special projects ranging from feasibility studies, energy and cost savings, risk management, regulatory concerns, procurement projects, business process improvement, SAFECRUISE efforts and Respect our Planet Programs.
About the company
Hornblower Cruises & Events has been a leading charter yacht and public dining cruise company in California for over 33 years. It operates 32 vessels, including the 3 largest dining yachts on the West Coast, in Marina del Rey, San Francisco, Berkeley, Sacramento, Long Beach, Newport Beach and San Diego, and New York City.
Two Hornblower subsidiary businesses, Alcatraz Cruises and Statue Cruises, are National Park Service ferry concessioners to Alcatraz Island and the Statue of Liberty and Ellis Island, respectively. Hornblower began operating the third subsidiary, Hornblower Niagara Cruises, out of Niagara Falls, Ontario, Canada this year.


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This product is currently in development. Stay tuned for our newly designed and improved unit. We have had fits and starts since our original evap supplier closed down. We will announce her when our new and improved unit is available to sell.
We have custom made brackets to fit most engine and belt driven accessory combinations in stock, for a hassle-free install. If we don't carry your bracket, we can make it.
Some benefits of our A/C system are:
- Nearly twice the capacity of other systems available, and it's high output blower will provide a good cold breeze on a hot day, even with no top.
- Includes heat and defrost. Comes complete with controls, vent assemblies, diverter valve, ducts and hoses.
- Bracket systems available for nearly any engine size and belt driven configuration.
- Evap and heater core is in engine compartment — no hoses to run through the firewall. Heat shield installed to protect the system from engine heat and improve efficiency.
- The blower assembly is in the passenger compartment, so it doesn't draw engine compartment fumes into the car or have to cool hot engine compartment air. Recirculates cool passenger compartment air over and over making it cooler and cooler (with a top).
- The only thing you see in the dash are three control knobs. There are no dash mounted vents to spoil the look of your dash. The vent assemblies are located under the dash, mounted on the 2×2 cross-member. There are three adjustable vents on each side. Two of them aimed at your body and one aimed into the foot box.
- All electric operation — Does not need engine vacuum. This is important for engines with little or no vacuum.
- Leaves enough room on the firewall for your Lucas wiper system.
- Polished compressor, chrome dryer, and stainless steel braided hoses with Aeroquip fittings are available as an option.
The system includes:
- Complete evaporator/heater coil assembly with defrost ducts and diverter valve built in. Includes high output blower assembly, ducts, vent assemblies, hoses, wiring harness, controls, electric heater control valve and mounting hardware.
- NEW high capacity compressor assembly with standard mounting bracket and hardware. Mounts the compressor on the driver's side of a 302 or 351W. Other brackets are available for most any other configuration at extra cost.
- Extra large condenser assembly with custom mounting brackets and hardware.
- Receiver/drier assembly with mounting bracket, and trinary safety switch. The safety switch prevents compressor failure due to low or high pressures, and also runs your electric cooling fan when necessary in stop and go traffic.
- Complete hose kit. All the hose and fittings you need to complete a nice clean install. Braided stainless hose with Aeroquip fittings available.
- Complete instructions, email and phone tech support
Optional equipment:
- Polished compressor — $50
- Chrome drier — $35
- Stainless braided hoses with Aeroquip fittings are available to quote — for best custom fit we recommend getting these made locally. If not available we can make them here.
What you don't get — (how many companies tell you that??!!)
- Due to the unlimited belt driven accessory combinations, combined with the different pully sizes available, you will need to get your own belt. The instructions will help you choose the right one.
- There are many different style defrost trim bezels available. Since this is a personal preference item, we thought we'd let you choose your own. For that reason, they are not included.
- And lastly, you will need to charge the system with R134a refrigerant, which is not included for obvious reasons.
That's it! Everything else is included!


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Carlotta Montanari's Headshot
Carlotta is an actress and producer born in northern of Italy. Made her professional artistic debut at an early age by acting and hosting for the major national networks, and went on to be a lead host with several live shows while appearing in commercials and films. Follow her work on IMDB http://www.imdb.com/name/nm3652766/


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- Home
- Flash & Trigger
- Cactus V4 Wireless Flash Receiver
Cactus V4 Wireless Flash Receiver
Product Description
Each Cactus V4 transmitter can trigger unlimited number of V4 receivers. Each receiver works with one portable flash with standard hotshoe. You can place multiple flashes at various angles and distance from your subject. Weighed at only 60g, the V4 receiver is probably the handiest flash receiver for your lighting setup.
Cactus Wireless Flash Receiver V4 Notes on compatibility:
- Cactus V4 does not work with V2s or V2.
- Cactus V4 does not transmit TTL information.
- Some dedicated flashes (e.g. Nissin Di-622 and Di-466, Sunpak PZ42x and PZ30, Sigma EF-530/500 DG ST for Canon, etc.) are triggered via system-specific pins instead of the central contact of the hot shoe. Cactus V4 does not work with these flash models. To check whether your dedicated flash units are compatible with Cactus V4, try attaching them to a camera of other brand (e.g. attaching a Nikon TTL flash to a Canon DSLR camera). If the flash can be triggered, it will work with Cactus V4.
- Tested with the following flash models:
- Cactus AF50, AF45, KF36
- Canon SpeedLite 580EX II, 580EX, 550EX, 540EZ, 520EZ, 430EX II, 430EX, 430EZ, 420EX, 420EZ, 380EX, 200E
- Metz 58AF, 48AF
- Nikon SpeedLite SB-900, SB-800, SB-700, SB-600, SB-28, SB-27, SB-26, SB-25, SB-24
- Nissin Di866 MK II, Di622 MK II, Di466, Di866 MK I
- Olympus FL-50R, FL-50, FL-36R, FL-36
- Pentax AF-540 FGZ, AF-360 FGZ, AF-400 FT, AF-240 FT
- Sigma EF-530 DG Super, EF-530 DG ST (for Nikon only), EF-500 DG Super, EF-500 DG ST (for Nikon only), EF-430
- Sunpak Auto 2000DZ, 622 Pro, 433AF, 433D, 383, 355AF, 344D, 333D
- Vivitar 285HV, 285, 283, DF-400MZ, DF-340MZ
- GodoxTT560, TT520, CF-18
- Cactus Wireless Flash Trigger V4 (RECEIVER ONLY)
- Flash voltage handling: up to 300 volts
- Compatible to portable flashes and studio strobes
- Connection port: 3.5 mm (1/8") mono mini-phone
- Includes one 3.5mm to PC sync cable (CA-100)
- Dimensions: 74 x 45 x 28 mm
- Weight (including battery): 55 grams
- Power input: two (2) AAA size 1.5V (IEC: R03) batteries
- One Year Manufacturer Warranty
Product Videos
Cactus v4 Wire...Here is a look at the Cactus wireless flash trigger system. A ...
Gadget Infinit...Just a quick review of my new set of remote triggers for off c...
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This type of programme is going to be held for the first time in India by Honhaar Trust, which gives a great opportunity to perform on television direct from the stage. Suron Ki Ganga is the registered programme of Honhaar. This is the first type of programme in its category through which one can show his/her quality & talent.
Please enter your name and phone number. We will get back to you


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How 'bout a holla for some home-brewed science fun!?
We recently grew our very own stalagmites and stalactites on our kitchen counter over the course of a few days.
It was so fun to watch and measure their growth all week (for me and my kids--I'm such a nerd sometimes).
To make them, you essentially drip a super saturated salt solution from a cotton or wool thread, but I read a few warnings online that table salt doesn't work very well, so we went with epsom salts dyed green (for a little extra thrill), and I thought it turned out great. Our epsom salts had a peppermint fragrance though, so our kitchen smelled a little funky for a few days though.... :)
Lots of fun with minimal effort though. Great way to keep kids engaged and curious all summer long.
This is the "protocol" we used when making ours: ScienceCompany
Have a great day!
Here's where we're linking up.


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Project Description
- Structure in painted steel.
- Padded and upholstered armside with polypropylene cup-holder.
- Back structure in moulded reinforced polypropylene.
- Seat structure in 100% recycled material.
- Structure finished in epoxy powder-coated paint in black colour.
Seat and back finish
- Special seat and back design.
- Upholstered seat and back in flame-retardant cool-moulded polyurethane foam.
- Upholstery in fabric/velvet in Trevira CS or artificial leather.
- Special seat and back stitches.
- Rocker system for movable back.
- Seat/row numbering and logo embroidered.
- Cup holder in polypropylene.


text: mobilene 2 Report post Posted December 7, 2007 I don't know about you all, but I keep my road trips to the warmer months. I don't get much of a kick out of a slick or slushy highway in the cold. I'm already starting to dream about where I want to go in 2008. I don't think I'll be going anywhere exotic -- there's a lot I want to see right here in Indiana. And close-to-home trips fit my budget right now anyway. The more time I spend on the old Michigan Road, the more I want to drive it end to end. The Michigan Road is Indiana's first state-funded road, and it was built in the 1830s. It stretches from the Ohio River at Madison to Lake Michigan. If I understand correctly, the road came to the lake first and they built Michigan City where the road ended. I live about 1 mile from the Road in northwest Indianapolis. It used to be US 421 through town, but today is maintained by the city. Out of town it's US 421 along much of its alignment, but is also State Road 29, State Road 29, US 20, and a decommissioned stretch of US 31, at least up north; I don't know the road down south at all. I'm eager to get to know it. I'd also like to drive the LH in Indiana, the original alignment that runs through Goshen and South Bend. The pages at roadfan.com show some old alignments, including one in brick, that I'd like to see. That would be a weekend trip. What about you? Where are you dreaming of going next year? jim Share this post Link to post Share on other sites


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Repaying the faith, by George
GEORGE Horlin-Smith doesn't have to be told there are no guarantees in football.
An impressive, uninterrupted pre-season – and the 23-year-old's has been well documented – doesn't necessarily translate into automatic AFL selection.
However, the Geelong midfielder is keen to repay the faith shown him by the club after he was signed to a three-year deal early in a 2015 season marred by injury and inconsistency.
"It's certainly a big investment in a player," Horlin-Smith told K rock Football.com.au
"Football clubs can be pretty ruthless places. It's a ruthless industry.
"It's difficult to put a finger on exactly the reason why they might give you a one-year deal, a two-year deal or whatever it may be.
"I owe the football a lot, and I've got to make sure that three years is worthwhile."
Despite being limited to just seven games at AFL level last year, of which he started two as a substitute, and missing a month of the season with a knee issue suffered in a VFL game, Horlin-Smith never lost his focus.
"Football's a frustrating game, (but) I didn't really let it get to me," he said.
"I had a lot of support around me. Injuries are a part of footy, but at the same time I wasn't playing well enough to demand a spot every week.
"I had lots of things I needed to work on.
"I had really clear communication with the coaches on what I needed to work on, so it wasn't as if I was in the dark when I wasn't playing AFL.
"It's part of football, you've got to demand a spot, and at the time I wasn't."
It's that clear communication that left Horlin-Smith in no doubt as to what was required of him when pre-season resumed.
"I'm probably a little bit trimmer than what I have been in the past; less body fat, I guess," he said.
"That was intentional, as part of my program.
"But, that's just to mirror the changes in the rotations. There's going to be more time on the ground, so there's no need to carry extra weight."
Aerobically, he's also improved to the point where he has challenged the likes of Mark Blicavs and mature-age recruit Sam Menegola in parts of Geelong's running programme.
"We have a number of running tests, and that aerobic test probably suits me and my game a little bit than some other players," Horlin-Smith said.
"We have a number of tests that I might not be near the top for them, but for that one in particular, I find that easier than some others.
"That is important to me, particularly with the interchange cap, I'm going to be out on the ground for longer, so I'm going to need a bigger aerobic base and it's something I'll continue to build on."
Horlin-Smith, who has played 39 games since arriving at Simonds Stadium at the end of 2010, isn't sure what impact the new interchange limit of 90 rotations will have.
"We'll just have to suck it and see a little bit in the first game of the NAB Challenge (against Collingwood on February 26), should I be selected," he said.
"We've trialled a few things at training, but it's really difficult to tell how much it's going to have and when it's going to impact the game – whether it's early or late.
"Early on in the season we'll probably try a few different things, I guess.
"But we'll be looking across different games to see how other teams are planning their rotations and evolve accordingly."
Twitter: @tom_king79


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Michael Arnstein - Raw Vegan Runner
His Bio:
Michael Arnstein has been a competitive runner since he was 13 years old. His passion is peak performance, and that is what lead him to change his diet. Over a 15-year period, Michael slowly refined his standard American diet to what he now considers home base: 80/10/10. At 33 years old, having eaten a low-fat raw vegan diet for almost three years, Michael has set all new personal records from short distances all the way up to 100 mile ultramarathons. He recently ran 2:28 at the 2010 Boston Marathon, placing 55th overall. Michael runs upwards of 200 miles per week and hasn't experienced a single injury or illness since he adopted a diet consisting almost entirely of fruit. He blogs about his experiences transitioning to this way of life and how it has helped him reach all new levels of performance at his website: www.TheFruitarian.com.


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Fortescue Metals' ambitious growth strategy backed by new Metso train unloaders
A lagging dumping capacity can sometimes become a bottleneck in increasing production. Fortescue Metals Group found the solution in a new set of Metso train unloaders.
- Fortescue Metals Group
- Fortescue Metals Group is the world's fourth-largest iron ore producer, located in the Pilbara region of Western Australia.
- The company has successfully completed an impressive upgrade to its bulk material handling facilities at Port Hedland.
- This will pave the way to the company's target export capacity of 155 million metric tons per annum.
- On the back of the reliable performance of its first Metso twin-cell, tandem train unloader commissioned in 2008, Fortescue awarded Metso Mining and Construction a contract to supply two more identical systems.
From humble beginnings in 2003, Fortescue Metals Group has grown into the world's fourth-largest iron ore producer. Its first mining operations started in the Pilbara region of North Western Australia at the Cloudbreak mine in August 2007, with the construction of all mine, rail and port infrastructure reaching completion in 2008.
In 2010, Fortescue approved an ambitious expansion project to triple production to 155 million metric tons per annum (mtpa). The US$9 billion project not only includes an expansion of mining operations at the Chichester Hub and a greenfield development at Solomon but also an expansion of the company's port, train unloading capacity and main rail network as well as a new line to Solomon.
Unloader delivered ahead of schedule
"The problem was that we had more mining and shipping capacity than dumping capacity", Gerhard Veldsman, Fortescue Metals Group General Manager – Port, explains.
On the back of the reliable performance of its first Metso twin-cell, tandem train unloader commissioned in 2008, Fortescue awarded Metso a contract to supply two more identical systems.
The first of the two new unloaders, TU602, was commissioned ahead of schedule in mid-September and the second, TU603, in November 2012.
Gerhard Veldsman says it was crucial that TU602 was delivered on or ahead of schedule and that the ramp up had to go well, because the business was experiencing a "real bottleneck" when it came to unloading trains.
"It was delivered two weeks early, which was fantastic. The original ramp-up schedule was meant to be eight weeks, but we shortened that to six and we did it in four," Gerhard Veldsman explains.
The early delivery of the second train unloader resulted in Fortescue being able to dump 580,000 tons of unbudgeted ore in September.
"At $100 a ton, that's $58 million in extra revenue that we hadn't counted on. So the early delivery helped cover our capital investment," Veldsman continues.
"The arrangement provides lots of flexibility"
According to Fortescue's Operational Readiness and Commissioning Manager Mark Shirley, the system provides lots of flexibility, along with failsafe measures to protect staff and to guard against downtime and production loss.
"It's certainly very easy to utilize the redundancy that's provided by the new train unloaders by simply switching from one to another. Each train unloader is able to link with at least two stackers, providing operational flexibility. This is one advantage of having the three up and running."
"What we want to do is keep train unloader three in a ready state so that within 24 hours we can fire up and run it if we need to. So certainly the arrangement that we have provides a lot of flexibility."
We are not in a pharmaceutical lab – it's a really rugged environment out here
Significant safety benefits
Safety is a top priority for Fortescue, and the team has worked with Metso to ensure maintenance personnel are kept out of harm's way.
"Our scheduled shut-down happens every 12 weeks where we work mainly on conveyor belt maintenance and on the chutes," says Mark Shirley.
"We have trialed a new idea with TU602 and TU603 where we've located the hydraulic power units off-board – on TU601 they're actually on the tippler cell itself, which creates a few maintenance issues. So we've taken the power packs off the tipplers and we've just got hoses running to them now."
"This means the maintenance technicians no longer have to go onto the tippler itself, and thus a couple of the major hazards we had identified in our business are completely removed. With safety being our number-one priority, the associated safety benefits are significant," Shirley emphasizes.
"At home in some of the harshest conditions on the planet"
Over the last few years, Fortescue Port Shutdowns Supervisor Brad Stillman has been involved in all aspects of the company's first train unloader's maintenance. This has ranged from basic weekly inspections to major change outs. During that time, he has worked closely with Metso's Service team on the procurement of spare parts, equipment enhancements and services.
For Brad Stillman, TU601 is truly at home in the harsh conditions of the Pilbara, thanks to its sturdy construction and reliability.
"We're not in a pharmaceutical lab – it's a really rugged environment out here. But even so, the unloader is like a Swiss watch – everything just works. That's why it's my favorite piece of the plant. It is a big, heavy, powerful piece of gear that needs to be treated with respect," he says.
The more automation, the better
Coordinating the three parts of the train unloader with their myriad of sensors, motors and hydraulics has been accomplished through the use of a PLC. The motor starters, variable speed drives and associated I/O are located in the switch room. The field I/O located around the plant is connected back to the PLC via Profibus fiber optic. A SCADA terminal in the unloader's control room displays plant status.
While the automation of each train unloader is rather complex and is managed by a stand-alone system, each train unloader also has to coordinate with the control of the other port equipment, such as apron feeders, conveyors and stackers.
"Our process has to be highly automated because we run very lean structures. The more we can automate, the better. We're certainly on the bleeding edge of that technology. The automation platform is all Ethernet connected, so there's massive capability there; we can set up remote condition monitoring at these locations and have it all reporting to a central data center," Mark Shirley explains.
On site, Fortescue employs a process control team resourced with a lead, process control engineers and on-shift technicians. One operator and one electrician together run an entire train unloader asset, while the train circuit itself is controlled from an integrated operations center in Perth.
Two operators are responsible for inload and outload duties at the operations center in Perth; this includes managing the activities of the on-site operators, such as directing who attends issues as they arise on the circuit.
"Two operators and two electrical technicians are on site on a 24-hour basis. But essentially the system is all controlled out of Perth, so the role of our site staff is to do inspections and to provide rapid response if there is an issue. We can direct them very quickly and they can attend to the issue and get it resolved in the shortest possible time," Mark Shirley says.


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CHINA> National
Residents' income growing faster than GDP: NBS
Updated: 2009-07-28 15:03
Income of China's rural and urban residents has experienced a faster growth compared to the country's GDP, according to the National Bureau of Statistics (NBS).
Per capita income for urban residents increased to 8,856 yuan in the first half of the year, up 9.8 percent year-on-year, or 11.2 percent after adjusting for inflation, the NBS said yesterday.
Meanwhile, per capita income in China's rural areas rose to 2,733 yuan during the same period, up 8.1 percent year-on-year, according to the NBS.
The rural income growth rate comes 3.1 percentage points lower than that of urban income, but both are higher than China's GDP growth rate, which grew at 7.1 percent year-on-year in the first half of 2009.
Zhang says the faster growth in income will boost spending in the next half.
Per capita income for China's urban residents was 11,110 yuan, higher than the figure for rural income in 2008.


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Summer 2008
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Esri Press Announces The Business Benefits of GIS: An ROI Approach
The Business Benefits of GIS: An ROI Approach is an eagerly anticipated book/methodology from Esri Press that helps GIS practitioners complete a return on investment (ROI) process that clearly demonstrates how, when, and where the implementation of a GIS could create business value for their organization.
The original methodology was developed by PA Consulting Group, Inc., a global management consulting firm. It was customized, under license from PA, for use by GIS practitioners by the book's authors, David Maguire, Esri's chief scientist and director of international activities; Victoria Kouyoumjian, IT strategy architect, Esri; and Ross Smith, a member of PA's management team.
Comments Maguire, "Although executives are always faced with pressure to justify their expenditures, in recent years, given the number of high-profile economic and accounting offenses, there have been increasing demands, both globally and locally, to improve accountability, business efficiencies, competitive advantage, and resource utilization. As a result, executives are seeking more sophisticated approaches for prioritizing and targeting investment in GIS technology and for proving how and when that investment will deliver tangible benefits to their organization."
Maguire believes that a wide variety of GIS practitioners, including managers, business architects, and consultants, will use the material in the book in conjunction with the supporting Web site (gis.esri.com/roi). The Web site provides access to all the tools and templates necessary to implement the steps in the methodology.
Smith continues, "The 10 steps in the methodology lead people through the whole process, from the initial idea to a complete, compelling report that can be presented to a review committee or funding body. And, although it is written as an end-to-end process, we anticipate that some organizations will use only portions of the methodology. For example, some may use the approach to create a robust budget or to model benefits they expect to be delivered by their ongoing work."
Victoria Kouyoumjian explains, "The approach focuses on six key topics that we believe are critical to creating a defensible position on the value of GIS for any organization: demonstrate the real business value, determine the specific costs, estimate the time frame for delivery of benefits, understand the resource requirements, define the governance and management, and calculate the return on investment."
Smith indicates that the most difficult challenge typically faced by GIS professionals is gaining stakeholder commitment and buy-in across the whole organization. Because GIS has traditionally been seen as a departmental tool rather than an enterprise solution, such as SAP, there are often difficulties in getting the necessary broad-based support.
Regarding the methodology, one of the most challenging steps for most GIS professionals is estimating the benefits of GIS projects. There are many benefits of using GIS in virtually all types of organizations. Some benefits are tangible and can be assigned a monetary value, while others are soft or intangible and are difficult to measure. Estimating the benefits of a GIS program is more difficult than specifying the costsnot so much in identifying the benefits but in translating the benefits into specific, measurable terms that can be ascribed a monetary value.
Concludes Maguire, "Traditionally, GIS projects have been evaluated mainly by the additional technical capability that they provide to an organization. Today, executives are increasingly concerned with doing more with less and need a way to evaluate and compare all potential business opportunities. This approach is different from traditional methods for measuring the success of GIS projects because it is benefits led, top-down instead of bottom-up, and focused on value rather than activities and considers not just ROI but all the components required to deliver business value."
More Information
The information in the ROI workbook is derived in whole or in part, under license, from the ROI methodology of PA Consulting Group, Inc. The Business Benefits of GIS: An ROI Approach will be available August 2008. ISBN-13: 978-1589482005, 200 pp. To order this title or other books from Esri Press, visit www.esri.com/esripress.


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- Topics: Asteraceae (taxonomic family) | Yarrow | Shrubs Fact Sheets |
Edward F. Gilman, Terry Delvalle2
Achillea species are 18- to 36-inch-tall perennials that bear masses of flowers throughout the summer (Figure 1). The 60 to 100 species of yarrow are ancient, spreading, semi-evergreen herbs that are long lived. The aromatic, finely divided leaves are alternate or in basal rosettes. The leaf margins range from simple and toothed to pinnately dissected. However, most of these species have attractive feathery or fern-like foliage. The flowers may be single or double and come in shades of pink, yellow and white; flower heads are mostly in fine-textured corymbs.
Scientific name: Achillea spp.
Pronunciation: ack-ill-LEE-uh species
Common name(s): yarrow
Family: Compositea
Plant type: perennial; herbaceous
USDA hardiness zones: 3 through 9 (Figure 2)
Planting month for zone 7: year round
Planting month for zone 8: year round
Planting month for zone 9: year round
Origin: native to Florida
Uses: border; edging; ground cover; mass planting
Availability: somewhat available, may have to go out of the region to find the plant
Height: 1 to 3 feet
Spread: 2 to 3 feet
Plant habit: spreading; upright
Plant density: open
Growth rate: moderate
Texture: fine
Leaf arrangement: basal rosette
Leaf type: simple
Leaf margin: parted
Leaf shape: variable
Leaf venation: none, or difficult to see
Leaf type and persistence: deciduous
Leaf blade length: less than 2 inches
Leaf color: green
Fall color: no fall color change
Fall characteristic: not showy
Flower color: red; white; yellow
Flower characteristic: spring flowering; summer flowering; fall flowering
Fruit shape: no fruit
Fruit length: no fruit
Fruit cover: no fruit
Fruit color: not applicable
Fruit characteristic: inconspicuous and not showy
Trunk/bark/branches: not applicable
Current year stem/twig color: gray/silver
Current year stem/twig thickness: thin
Light requirement: plant grows in full sun
Soil tolerances: acidic; slightly alkaline; sand; loam; clay
Drought tolerance: high
Soil salt tolerance: moderate
Plant spacing: 18 to 24 inches
Roots: not applicable
Winter interest: no special winter interest
Outstanding plant: not particularly outstanding
Invasive potential: not known to be invasive
Pest resistance: long-term health usually not affected by pests
These lovely flowers are good in fresh or dried arrangements. Achillea species may be used in the landscape as an edging or ground cover and are stunning when massed. They flop over as they grow taller, becoming a spreading mass of fine-textured foliage.
Achillea species should be placed in an area of the landscape that receives full sun. They require well-drained soils and are quite drought tolerant. However, these perennials will sometimes not tolerate hot, humid weather. They will endure light foot traffic and seashore environments. Some species are rather weak and may require staking to hold them erect. Popular species include Achillea taygetea.
Propagate these species by seed or division.
None of major concern.
This document is FPS 11, one of a series of the Environmental Horticulture Department, UF/IFAS Extension. Original publication date October 1999. Reviewed February 2014. Visit the EDIS website at http://edis.ifas.ufl.edu.
Edward F. Gilman, professor, Environmental Horticulture Department, Terry Delvalle, extension agent, UF/IFAS Extension, Gainesville, 32611.
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.
U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.


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Join the Environmental Protection Agency for an informative webinar on the integrated approaches to managing Canada geese and nuisance pigeons. Dr. Paul Curtis, coordinator of the Wildlife Damage Management Program, at Cornell University Cooperative Extension will describe environmental issues, habits and habitats associated with geese, in urban and suburban areas, as well as, a multitude of integrated solutions to control them. Mr. Michael Beran will discuss the health and safety issues associated with pigeons along with habitat preferences, habitat modification and integrated bird management measures you could take to reduce pigeon roosting in and around your buildings. Your participation in this webinar will provide you with the information needed to address these nuisance birds and the health risks they pose around your schools, buildings and parks.
When: Tuesday, May 15, 2018 | 2:00 – 3:00 p.m. ET, followed by a live Q&A session 3:00 – 3:30 p.m. Continue reading
Filed under: news | Tagged: Canada geese, EPA, mammal IPM, wildlife pests | Leave a comment »


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Turkish Minister of Energy and Natural Resources Taner Yildiz said Tuesday his country sought to renew the Kirkuk-Ceyhan oil pipeline accord with Iraq before it expires on March 30, 2010.
Turkey and Iraq are likely to reach agreement on the extension of the accord for another 20 years soon, the minister said in an address to ninth Turkish International Oil and Gas Conference and Showcase which started here earlier in the day and will conclude on Wednesday.
Negotiating teams of both sides are putting the finishing touches to new deal, Yildiz said, noting that the Iraqi side favored renewal for 15 years only.
The pipeline which carries oil from Kirkuk, north Iraq, to the Turkish Mediterranean port of Ceyhan, is the largest pipelines crossing Turkey.
It can carry up to 1.5 million barrels a day, almost a quarter of Iraq's daily exports, but it has failed to reach its total pumping capacity since it went operational in late 1980s.
Since the ouster of the former Iraqi regime in March, 2003, Turkey has been trying to help the Iraqi authorities to enhance the pumping rate of the pipeline but the sabotage activities of the Iraqi insurgents pushed down the daily pumping rate to less than 250,000 barrels.


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LOS ANGELES, California (CNN) -- A gunman fired into a crowd of people at a Los Angeles bus stop Wednesday, wounding eight, including children, authorities said.
Bystanders express shock after a shooting at a bus stop in Los Angeles Wednesday.
The incident took place about 3:15 p.m. at the intersection of Central and Vernon avenues, in an area of the city where police are concerned about gang violence, Lt. Ruben de la Torre of the Los Angeles Police Department said.
The shooting happened near a middle school, but not on school grounds.
The school was placed on lockdown after the incident, but parents later were allowed to pick up their children.
The shooting victims range in age from 10 to 68, police said.
Two -- a 49-year-old woman and a 12-year-old boy -- were in critical condition. Four of the victims were 14 or younger.
Police do not know the motive behind the shooting, but believe the gunman was targeting one of the victims, de la Torre said.
Authorities were searching for the gunman, described as a black male aged 20 to 25, wearing a white T-shirt and blue jeans. E-mail to a friend
All About Los Angeles • Gang Violence


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Arsenal host Stoke City while faultless Man City travel to Crystal Palace
With the Premier League returning to our screens this weekend after a thrilling international break, we bring you previews for two terrific matches, as Arsenal welcome Stoke City and Manchester City make their way to south London as they prepare to take on Crystal Palace.
Arsenal v Stoke City
The Gunners were worthy winners at the Emirates last season, storming their way to a comprehensive 3-0 victory. They are odds-on at 1/4 with Coral to win this clash, though Mark Hughes' side is much changed from last term, after a busy summer at the Staffordshire outfit.
Xherdan Shaqiri, Marco van Ginkel and Ibrahim Afellay are all notable arrivals, though the latter will complete a two-match ban before he is allowed to play again. The former duo are 7/2 and 7/1 respectively to net anytime, while Potters top scorer Mame Biram Diouf, is 10/3 in the same market.
Alexis Sanchez bagged a brace in this fixture last season and is 6/1 to equal or better that achievement this time, while Laurent Koscielny who returns to the side along with Per Mertesacker opened the scoring and is 8/1 anytime.
Crystal Palace v Manchester City
Manuel Pellegrini's men have an unblemished record in the Premier League so far this term and are yet to concede a goal. They are odds-on at 8/13 to beat the Eagles, who actually ran out 2-1 winners last season in front of a home crowd.
If City pick up where they left off before the international break though, there will be no stopping them. Sergio Aguero notched three in two matches for Argentina and looks sharper than ever. The striker is 4/1 to net two or more.
At the Etihad last season, it was a different story, as City ran out 3-0 winners, with David Silva netting twice. The Spaniard has had a sensational start to the campaign and is 7/4 in the anytime market. Pellegrini also has the luxury of being able to pick Belgian assists machine Kevin De Bruyne after his blockbuster move from Wolfsburg.
The hosts have also had a great start to the season, winning three out of four, including a brilliant 2-1 victory at Stamford Bridge last time out. Bakary Sako struck his second goal of the campaign and is 10/3 to net anytime while Yohan Cabaye who dispatched on his debut against Norwich, is a good shout at 11/2 in the same market.
Coral's top tip: Aguero to score two or more @ 4/1 is tasty after two terrific matches for Argentina in which he struck three times


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If it's so warm down there, how come she aint' wearing a bikini?
Yeah... jeans... no sun? WTF.
Hey this is Florida ... where folks go to retire ... you're lucky she has her teeth in.
I WISH either of us were retired too, we both still work
Same here ... stupid motorcycle habit.
+1 You in FL? Did you see the RTE ride posted for Saturday? Come join us!
Yeah I'm in Gainesville ... still riding an RC51 ... still looking for a C14, though. I didn't see the RTE ride, tho ... not sure what that is.
RC51 - suweet! RTE is ride to eat, we'll be right up the street from you compared to me in Tampa. Bring the Honda! : http://www.zggtr.org/index.php?topic=16139.0
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text:
Pacific Science Volume 9, Number 2, 1955
Pacific Science is a quarterly publication devoted to the biological and physical sciences of the Pacific Region.
Copyright by University of Hawai'i Press. All rights reserved.
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Recent SubmissionsTwo New Pelagic Tunicates from the Eastern Pacific Ocean The Tripteroides caledonica Complex of Mosquitoes in Melanesia (Diptera: Culicidae) A Theoretical Study on the General Circulation of the Pacific Ocean Alebion echinatus Capart from Japanese Waters, with Observations on the Newly Found Male Form Rattus exulans in Western Samoa The Osteology and Relationships of Certain Gobioid Fishes, with Particular Reference to the Genera Kraemeria and Microdesmus Studies on the New Zealand Amphipodan Fauna No.8. Terrestrial Amphipods of the Genus Talitrus Latr. Sponges of Onotoa Some Opisthobranchiate Mollusca from Hawaii Identity of Breeding Temperatures in Southern and Northern Hemisphere Species of Mytilus (Lamellibranchia) view more...
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