text: Crop Tour: With Great Yield Potential Comes Great Risk August 23, 2013 07:46 AM Tweet TAGS: Marketing, Overseas December 18, 2014 By Jen Russell AgWeb Product & Project Manager Email As you consider Pro Farmer's yield estimates, keep in mind that there is a big difference between yield potential and final yield. As the 2013 Pro Farmer Midwest Crop Tour comes to a close, there's one thought that the editors and crop scouts want to make clear: There's a big difference between yield potential and actual yield. Late planting issues have become apparent along both the Eastern and Western legs of the Tour, and while some of the Crop Tour yield calculations might have been surprising, there's a good chance those estimates won't come to fruition. "We measured potential—a lot of potential—especially as we got into Iowa and Minnesota, and not all that potential is going to be realized," said Brian Grete, Pro Farmer senior market analyst and leader of the Eastern leg. "We're working with the realization that the numbers will be lower than what the potential is out there when all is said and done." (Click to read: Pro Farmer's 2013 Corn and Soybean Crop Estimates) "The reason we are stressing potential so much is because the crop is so immature," said Pro Farmer editor Chip Flory, leader of the Western leg of the Tour. "We had guys that were in fields that were in the blister stage on the Iowa-Minnesota border that were generating a calculated yield of 200, 220 bu. per acre. Well, there's no way that that blister corn, at this time of the year, is going to make 200 bu. per acre. It's not going to happen." Flory said that weather will be a factor for the corn crop moving forward, particularly the first frost, but an even bigger factor is planting date. Even though some of the Pro Farmer yield estimates may seem promising, those numbers won't be reached if the crop runs out of time. "With great potential for a crop comes great risk when it's this immature," Flory said. "You've got to adjust. You've got to put your perspective on those numbers, and understand that an immature crop is going to have a real tough time hitting those yields." Listen to the editors' full audio report on AgriTalk: Empty Acres and the Soybean Crop Flory and Grete both said they saw a lot of prevented planting acres during the Tour, especially in Iowa and Minnesota. And while those acres weren't scouted for the Crop Tour estimates, they will still have an effect on final yield numbers. "Some of our scouts had their eyes opened, I think," Grete said. "They'd been hearing the stories but I don't think they realized exactly how many acres there are up here that just aren't planted." Beyond that, Flory said that he thinks the market hasn't adjusted for late-planted acres, either. "The bean crop, even though it's been rated good to excellent for most of the year by USDA and it looks excellent—I'm sorry. A bean field that is planted in the middle of June can never be rated excellent, let alone good," Flory said. "It just doesn't have the yield potential; it doesn't have time to get home. I think the market may have lost track of the fact that planting dates do have an impact on soybean yields." "In general, I think it's a fairly healthy crop," Grete added. "It just doesn't have a lot of pods on the beans at this point in time, and our numbers reflect that." For More Information See full coverage of the 2013 Pro Farmer Midwest Crop Tour, hosted by Pro Farmer. DuPont Pioneer has been the Tour's lead sponsor since 2008. Other sponsors include RCIS, Chevy Truck, DuPont Crop Protection, GEOSYS, HTS Ag, Farm Credit Services of America and Montag Manufacturing. Back to news


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By Claudia Assis
Not the one you are thinking of, but an 80-mile leg of the Vantage pipeline in North Dakota.
Sen. John Hoeven of North Dakota said in a press release Tuesday the State Department has approved construction of the line, which "will inject $300 million into the U.S. and Canadian economies (and) expand the market for North Dakota."
The completed 430-mile line will carry ethane natural gas from Tioga, N.D., to Empress, in the Canadian province of Alberta.
The ethane from North Dakota will be used to produce plastics, rubber, detergents and other products to chemicals facilities in Alberta.
Hoeven, a Republican, said he had worked to advance the Vantage project since the fall of 2010, when Vantage applied to the State Department.
The line is "another major piece of infrastructure" to help the U.S. build its energy security with "our closest friend and ally Canada," Hoeven said in the media release.
The department moved swiftly, by its own standards, to approve the line: three years. The much more talked about (or vilified, as the case may be) Keystone XL pipeline was first proposed in 2008.
Like Keystone XL, the Vantage line requires a permit from the State Department because it crosses the U.S.-Canada border.
A decision on Keystone XL is expected by the end of the summer, with environmentalist groups preparing to protest an eventual approval and critics saying Keystone's approval would push retail gasoline prices higher.
Follow Claudia Assis on Twitter @ClaudiaAssisMW
Follow Energy Ticker on Twitter @EnergyTicker

subset: commoncrawl


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hi all!
I've been working on a new personal project and it call's for bath foam. After a few days of wrecking my brain how to do it this is what i got. It does need a bit more specular maybe and a few tweaks like that, but what i really need help with is the way to get that shifting of colors in reflection that is so characteristic to bubble foam, like in the example image i've attached. Any idea how to do that? tnx!!


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Description:DS20E 68/833 SMP UPG VMSHewlett-Packard Part# KN312-BC
Overview:Do you and your business need the most powerful and new computer? Almost surely you do. There's an effective and affordable way to harness the power of the newest processors and you'll not empty your pockets. In order to satisfy the demands of its customers Compaq offers a variety of processor upgrade options thus eliminating the need for purchasing new computers. You can choose the processor upgrade that suites ideally your computer and your budget. Upgrade your system with this processor kit from Compaq.


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TWiL 134 - 139
Sunday, December 11, 2011 at 7:10AM
Thanks to our wonderful panels on the last several episodes of This WEEK in LAW!
136 Patent Thickets And Words With Friends
TWiL is on Twitter and Facebook, if you're so inclined. Please also rate the show in iTunes.
in: Copyright, Fourth Amendment, Journalism, Licenses, Music Industry, Patents, Photos, Policy, Privacy, Robots, Social Web Law, Software, TWiL, Television, Terms of Service, Trademark, videos tagged: eric goldman, ernie svenson, harry surden, jay monahan, josh fenton, karl susman, kevin thompson, larry downes, mark glaser, matt macari, nilay patel, trevor timm


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February 07, 2011
The first thing you notice upon entering Dr. Bob McCann's office is a couch along one wall facing a large flat screen TV. Then you might notice a bulky machine next to his desk used to duplicate mass quantities of DVDs. These are among the many tools that McCann uses to teach Management Communications I/II, a two-quarter course that was created by McCann and added to the Full Time MBA Program this year.
The new course is designed to help students improve the managerial communication skills that are so highly valued by corporate recruiters and critical to career success. "Communication is an essential skill that all MBAs need to develop," said McCann.
"I am thrilled that Anderson has added the course," he continued. "We are one of very few top MBA programs that offers communication courses -- and we teach it with unusual depth and individualized focus."
Management Communications I started during Orientation in September, 2010 and continued through the fall quarter. McCann taught three sections of the course and two additional sections were taught by Dr. Steven Werber. They will teach Management Communication II in the winter quarter.
"We start with a baseline presentation," said McCann. "We have 15 breakout rooms equipped with videotape recorders, tripods, portable screens, projectors and microphones. Students are taped doing a 5-minute presentation, which they review very early in the Fall quarter with a teaching assistant and their learning team." The idea behind the baseline, said McCann, "is to provide students with a well-defined skill starting point which they can reference as they move along and progress in the course."
Management Communication I features lectures, in-class video analysis, and interactive class activities, while Management Communication II switches more to a coaching model where students present (individually and in teams). In this quarter, the two professors and a team of teaching assistants provide one-on-one coaching for every student. "Teaching assistants are hugely important and helpful to the learning process," said McCann.
Course content focuses on three main themes; the first is business presentation skills. In this area, students learn how to present differing types of materials and apply communication theory and strategy to effectively deliver individual and team presentations to varied audiences.
The second theme is visual and verbal persuasion skills, where students learn effective persuasion techniques. This part of the course draws from McCann's extensive language and persuasion background, and gives the course a unique, cutting-edge flavor. "We give students presentation techniques and ideas that we know are effective both from a research (persuasion and communication) and a best practices standpoint."
Students work with their professor to refine their persuasion and argumentation skills. "We do quite a bit on audience analysis, presenting and persuading via logical, emotional and ethical appeals, building evidence, forming and structuring arguments, and so on," said McCann.
The third theme is interpersonal communication skills. Here, students learn about interpersonal influence, finding similarity, giving and receiving peer feedback, and evaluating themselves and others critically.
As the course moves along, students receive feedback on their videotaped presentations from their peers, course TAs and the two professors. "They get input from many different angles," said McCann. "This takes a tremendous amount of time," he explained, "but communication skills are best learned by doing."
McCann encourages students to maintain their authenticity, which he defines as being consistent with one's true self. "Whatever you do, don't lose that," he said. "Nothing kills communication like the perception that you are a phony."
He also encourages students to actively forge a connection with the person they are speaking with. This can be as simple as looking for common interests and listening more actively. "Introverted people tend to do this quite well," he said, "but extroverts may need to focus on this area. They may be so busy thinking about what they will say next that they miss valuable clues about what motivates the person they are talking to."
McCann encourages students to forge relationships by finding ways to fulfill the needs of others. "A relationship is earned by going the extra mile for someone," he said. "You might give some extra assistance or provide avenues for recognition. One of my former students went out of his way to offer golf instruction to superiors at his intership and this ultimately paid huge dividends."
"By the end of the winter quarter, students should be more confident in their communication skills and able to apply them in other courses," McCann said. "This increased confidence will help students get internships, find jobs and move forward in their careers. I hope that many students will find this to be a game changing part of their Anderson experience."


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As often has been the case with Daniel Murphy, expectations were moderate at best. If given the chance, the Mets would have replaced him, but with more pressing needs they spent their limited resources elsewhere so Murphy remained in the lineup. After several years of searching for a position, Murphy finally settled in at second base and has improved defensively. As a .290 lifetime hitter with limited power, Murphy was expected to get on base and be a table setter as opposed to being a run producer. Murphy's lifetime 162-game average is .290 with ten homers, 70 RBI and a .333 on-base percentage. However, for his reputation for being a contact hitter, Murphy has averaged 81 strikeouts with just 38 walks, which isn't a good ratio. One thing the Mets could expect from Murphy is durability, as he played in 156 games with 571 at-bats in 2012.
Murphy played in 161 games and settled in as the No. 2 hitter with 113 games started batting second. However, he started games batting first through six, plus ninth in the order. With injuries throughout the lineup, Murphy was a consistent presence. Murphy posted career highs in at-bats (658), hits (188), runs scored (92), homers (13), RBI (78), total bases (273) and stolen bases (23). A strong case can be made for him being the Mets' MVP. However, Murphy also struck out a career-high 95 times while drawing only 32 walks. For his reputation as being a patient hitter, Murphy only had a .319 on-base percentage. Murphy proved reliable in the clutch with a .354 average with runners in scoring position and two outs; .305 with the game tied; and .297 with the Mets within one run.
John Delcos Says:
General manager Sandy Alderson, in listing the Mets' offseason priorities, said he could live with Murphy at second base. With Murphy's propensity for delivering in the clutch, if the Mets can't add a power bat, they might go with Juan Lagares hitting second and drop Murphy to the middle of the order where he would be in more RBI situations. Murphy will never be mistaken for Roberto Alomar defensively, but is gradually improving, especially in turning the double play. With Murphy coming off his most productive season, he'll go into spring training for the first time as an established player, and not fighting for a spot in the lineup. Conventional thinking dictates, as a player gets older and stronger, and more familiar with the pitchers, he should hit for more power. Murphy is a doubles machine – ideal for Citi Field – but it isn't expected he'll be a 20-homer hitter.
Joe D. Says:
As Ed Leyro recently wrote, Daniel Murphy had one of the greatest seasons ever recorded by a Mets second baseman in 2013. He finished the year with a .286 batting average, 38 doubles, 13 homers, 78 RBI, 92 runs scored and 23 stolen bases. Prior to Murphy, the only second basemen in franchise history to reach double digits in both home runs and RBI in the same season were Gregg Jefferies and Roberto Alomar. But neither player matched Murphy's totals in batting average, runs scored, runs batted in and stolen bases. In fact, the only two players in team history who had better numbers than Murphy in all six offensive categories (batting average, doubles, home runs, RBI, runs scored, stolen bases), regardless of their defensive position, were Howard Johnson in 1989 (.287 average, 41 doubles, 36 HR, 101 RBI, 104 runs scored, 41 SB) and David Wright in 2007 (.325 average, 42 doubles, 30 HR, 107 RBI, 113 runs scored, 34 SB).
In a season that saw the 28-year old finish in the National League's top ten in base hits, doubles, runs scored and even stolen bases, you would think Murphy's job security with the Mets would be a slam dunk. However, given the pattern of this front office to sell high on any player who performs above major league replacement level, Murphy's hold on second base is anything but certain. His name is often brought up as a potential trade chip this offseason by the mother ship, MetsBlog. That scares me.
Can you imagine how much worse this underwhelming offense would be without Murphy? They've already got their hands full trying to replace the 37 home runs from Marlon Byrd and John Buck, and if Murphy goes that will be 200+ RBIs the Mets will have to account for. In my opinion, any trade for Murphy will most likely create another gaping hole in the lineup and at best would be a lateral move that could possibly backfire. At some point we have to break this current cycle of shedding quality major leaguers not named David Wright for untested minor leaguers.


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One Day on Earth: A small business means more security for a woman in Laos
A small business not only provides income, but it provides security and a better life for Khampane Kousonsavath's family. In Laos, Khampane's life is better when she is selling processed food. Owning her own business has been rewarding for her; she is now able to go to school and generate income for her and her family.


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These guys might just kill each other next week. I was hoping the Colts would of won to prevent this inevitable bloodbath.
These guys might just kill each other next week. I was hoping the Colts would of won to prevent this inevitable bloodbath.
I cannot wait for this game to get here..this week is going to drag ssssoooooooo much!
I'm happy for this match up. This is what it's all about. I can't wait to see RayRay cry.
"When you judge another, you do not define them, you define yourself."
-Wayne Dyer
being a steelers fan all my life just got a little bit better. truely the nastiest rivalry in the nfl and i am part of it. if you ain't a steelers or ravings fan you just wouldn't understand.
And their fans.
I have a lot of confidence the steelers will win this game. That previous game in baltimore was a huge game (decided who got a bye) and was in baltimore. This time its in pittsburgh and the steelers had a bye while the ravens are on a short week. Time to crush their hearts once again
Are we there yet????!!!!!!
Latest injury news from Tomlin today. Troy is progressing well and should be ready to go. Aaron Smith will be reevaluated later this week in regards to his status but he is not ruled out yet. McFadden is coming along in his recovery too.
I cannot wait either for this game to get here. I am glad this game is on Saturday and not Sunday and we dont have to wait an extra day for it to get here. Heinz Field is going to be absolutely insane on Saturday and hopefully the Steelers jump out to the lead in this game early and the Steelers Nation at Heinz Field can make life absolutely miserable for Joe Flacco and the Ravens offense...
i wonder if the officals are going to take the hit out of our game as they have been. we are by far the hardest hitting team in the nfl. i truly believe the nfl has geared this rule against us.harrison doesnt know what hes to do "play your game hit as hard as you must"to win the game and the afc championship. we are looking forward to a seventh super bowl
44 hours.
And their fans.
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Wednesday, 6th February 2013 at 1:15-2:45, UN Secretariat, New York
Welcome statement by the Chairperson, Ambassador Jarmo Viinanen, President of the UNICEF Executive Board
Honorable Ministers, Executive Director Mr. Anthony Lake, Excellencies, Ladies and Gentlemen,
I would like to warmly thank UNICEF for this opportunity to take part in today's discussion, not only as President of the Executive Board of UNICEF but also in my national capacity.
I'm pleased to inform you that the Finnish Minister for Development Cooperation, Ms. Heidi Hautala has chosen education of disabled children as one of Finland's priority objectives for 2013. Finland also enjoys strong ties with the countries in the Central and Eastern Europe and CIS region, some of which are represented here today. I look forward to sharing experiences and working together with all of you to advance this important agenda.
To kick off the conversation, please allow me to say a few words about the Finnish experience in advancing inclusive education both at home and abroad.
Ladies and Gentlemen,
In Finland, we have always been educating the whole society – girls and boys, rich and poor, disabled and marginalized children. Basic education is completely free of charge, including also school meals and materials, health care and commuting. The school network is regionally extensive and a great deal of emphasis has been given to the quality of training for motivated teachers.
The principle of non-discrimination of people with disabilities is enshrined in the Finnish Constitution. We firmly believe that a child has the right to education irrespective of ethnicity, sex, language, religion, economic background – or disability.
Finnish education policies went through major reforms in the 1990s, leading to an inclusive education approach where special needs education is integrated into regular education as far as possible.
Several changes were introduced. To name a few, the number of special schools decreased (the seven remaining state-owned special schools now function as development and resource centers on inclusive education), separate curricula for special education was abolished, statistical data collection was improved, and models to teach and prevent exclusion of pupils were developed.
Ladies and Gentlemen,
Inclusive education is not always an easy task. A wide basic education network that supports the right of every child to attend a mainstream class in the nearest school is of crucial importance. The local school's possibilities to teach a pupil with special needs are always explored first. Only when this is not feasible the provision of special needs education in a special group, class or school will be considered. Focus is on earlier and more intensive support and prevention of problems before a decision on special needs education is made.
In our experience the role of teachers becomes even more central and requires considerable investments in teacher education. Societal change requires teachers to meet children, young people and their parents, as well as colleagues, as co-operative partners. The Finnish teachers are educational professionals (all have higher university degrees) who have been entrusted with a great degree of independence in the class room. Schools have likewise enjoyed substantial autonomy in organizing their work within the limits of the national core curriculum.
Equal rights and positive discrimination have to be fully embraced by the leadership of the school, beginning from the headmaster, as part of everyday school work.
Equal rights and inclusion does of course not only cover children with disabilities. To support the inclusion of the Sami people, Finland's indigenous people, the state provides day care and language learning and teaching materials in Sami for the young Sami children. We have also seen that sharing information about Roma culture to the teachers and other school staff, extra support for encouraging Roma students if needed and maintaining contacts between the school and the Roma families, have made major improvements in the field of Roma education and diversity in schools.
Ladies and Gentlemen,
In the past 10 years, Finland has shared its own experience and supported inclusive education initiatives with a focus on disabled persons in Africa and in the Western Balkans. Finnish support has contributed to changes in attitudes and practices towards inclusion and the concept of inclusive education has been introduced widely. However, theory and practice still have to become a lived reality in schools and among all stakeholders in order to have sustainable impact. There is also a need to consider how equal rights would be guaranteed also after basic education.
I would like to pay particular tribute to UNICEF, who has played a key role in human rights based inclusive education development in the Western Balkans and elsewhere. UNICEF is also an active partner in the UN Partnership for the Rights of Persons with Disabilities (UNPRPD), supported also by Finland, where inclusive education has been one of the issues high on the agenda.


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I am 15 weeks pregnant with my first child and the doctor asked if I wanted a triple screen test. What exactly is this and should I get it?
– Sara
Most expectant women will be offered a maternal blood-screening test around weeks 15-20 of their pregnancy. Also known as a "triple marker" test, the triple screen test measures the levels of a protein produced by the fetus as well as two pregnancy-produced hormones in the mother's blood. This test can reveal the chance that a mother is carrying a fetus with neural tube defects or Down syndrome.
The test is sometimes called a quadruple screen (or marker) when the level of an additional substance, called inhibin-A, is also measured. Keep in mind that these are screening tests and only show the possibility of a problem existing — they don't provide a definitive diagnosis, and don't catch all abnormalities. However, if results are positive that a problem could exist, other diagnostic tests can then be performed.
Reviewed by: Mary L. Gavin, MD
Date Reviewed: 14-07-2013


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This title provides students with the opportunity to learn the psychological explanations of learning, motivation, classroom management, and assessment. Students will acquire knowledge about how to address problems that may disrupt the learning process.Roxana Moreno is the author of 'Educational Psychology', published 2009 under ISBN 9780471789987 and ISBN 0471789984.[read more]
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Right after my last post on medics who entered their profession because they really cared about changing lives, it seems another one of them has been taken away from us.
It has just come to our attention that the British student in this article from The Times was a medical student at Jesus College doing her elective in rural Uganda. Laura Alexandra Case, 24, was killed in a road accident last Sunday. From her project description, forwarded to us by our Director of Studies, it can be seen that Laura truly wanted to make a difference in a part of the world with serious deficiencies in healthcare:
As part of my final year of medical studies at UCL I have the exciting opportunity to spend two month in a hospital anywhere in the world. The hospital I have chosen is situated in rural, South Western Uganda, near the Rwandan border.Laura was also involved in research that would help the hospital prevent mother-to-child HIV transmission, in a hospital where the inpatient rate of HIV is nearly 40%.
This will be a fantastic opportunity to see medicine practiced under very different conditions and constraints to those I have encounter in the UK, as well as introducing me to a very different disease spectrum to that which I have gained experience in so far in my training. The hospital's staff to patient ratio is incredibly small by western standards, with approximately 5 doctors for 200 medical beds. In this setting medical students provide much needed support to the consultants and I am very much looking forward to the challenge of a far greater level of responsibility in comparison to that which I have in the UK. (Source: Laura Case's project description)
It is my firm belief, whatever her religious beliefs were, that she is in a better place. A far better place.
Rest in peace, Laura.


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Colandrea New Corner
Posted 01 August 2010 - 07:02 PM
The Red Sauce places I've tried over the last few years have all been fairly fancy. Manducatis, Parkside, Piccola Venezia. All the ceremony and pretense raises hopes. It makes you think that this will be fine food that can compete with haute cuisine on its own terms. Now I don't want to be condescending, but Red Sauce Italian is not one of the world's great cuisines. It's modest, homey: the creation of immigrants accommodating themselves to the new conditions of a new continent. Making it fancy, to me, makes it worse.
Nobody can accuse Colandrea New Corner, on the marches of Dyker Heights in Brooklyn, of being fancy. This is almost the definition of a neighborhood place. If you could see where it is, you'd see how unlikely it is that any auslanders would ever come upon it (except, of course, for the occasional chowhound). They don't make a big deal of the food or the service. But the food nails it. This is what I was looking for.
The emblematic dish here is the eggplant rollatini, served as an appetizer, but in a portion large enough to feed a family. It's not rolled in the traditional manner. You just get big eggplant steaks, topped with ricotta and tart/sweet red sauce. It's . . . it's . . . ineffable (at least if this is the flavor of your childhood coming back to you). The baked clams are similarly good -- and believe me, that's a dish I've have more bad versions of than I'd like to think of.
My main dish -- soft shell crabs two ways -- was only a little less good. The Milanese preparation was aces: fried crispy without a hint of grease. The Francese was dicier: by the time you finished it, it got too gloppy. Nothing to be done about that, I suppose.
Our server could not have been sweeter or more attentive if she was one of our sisters (although it must be noted that she was well acquainted with one of our party).
Social stuff counts, and I have to admit that I ate at New Corner with some of my very favorite people to eat with. But come to think of it, they're the same people I went to Parkside with, and I didn't like that half as much.
Please let me be clear. This isn't like Rocco's Calamari, the Sicilian seafood place in Boro Park, Brooklyn. That's objectively excellent food that I'd recommend to anyone. This is different. If you didn't grow up loving this kind of food, I'm not going to tell you to start eating it now. If you did, though, THIS is what you loved.
If it weren't for that pesky Green-Wood Cemetery, New Corner would be a straight hour-and-a-half walk from my apartment. As it is, it's a little more complicated (although it's not far from the N, which in Brooklyn is the most express of express trains). I don't care. Now that I've found it, I'll be back.
MF Old
Posted 02 August 2010 - 12:18 PM
First of all, we went on a Friday at 7:30 and, when we left at almost 10pm, we just about closed the place down. There were already folks leaving when we entered. It's a big place with 4 separate areas, so it can be somewhat deceptive. But there werent many tables still eating (some locals drinking at the bar) when we packed up. On a weekday, get there by 6:30 (7 at the latest).
And, if you think that you can upscale your experience by flashing some money and ordering the high end wines, forgeddaboutit. There is no high end of the list... yes, you can probably get them to charge you more to make you feel better (I mean, they ARE local Brooklynites after all and we can all see a mark coming), but you might as well stick to the Berringer "Reserve" Pinot Noir for $27/bottle. It complements the food well.
The food: I always order the eggplant rollatini which, at $8.95, gave 5 of us enough of a taste. Funny story: one of us, maybe Peg or Ginny, asked where the ricotta came from (very creamy and flavorful). On Court St, this would have gotten a response that identified a local Italian grocery that makes their own. Here, the waitress came back with the brand name & which supermarket carries it. That's the extent of their local "sourcing". The baked clams are as they should be (not from the Gowanus) and the cold antipasto and stuffed artichoke were okay, with nothing to write home about but nothing to avoid either. A good start with warm local bread.
Sneak never got a taste of my lasagna, otherwise he would have put it up there with the eggplant. Simple preparation, lots of pieces of meat, nice cheese, firm pasta sheets and a solid red sauce. Big portion. Old New York. Ginny's veal cacciatore (?) was not anything resembling a dish I had seen before. Over nice pasta, in with the red sauce, were many, many chunks of veal and pieces of fresh mushrooms. A veal stew over pasta. She didnt like it, I wouldnt order it again (or highly recommend it either), but its the kind of thing that I'm sure folks like and the quality was good for what it was. The fried softshells that Sneak and Rich had were greaseless and tasty, the other kind was "ehh". Cant remember what Peg had.
Annisette bottle (Mr.Boston of course) put on the table with the espressos. No dessert. Four bottles of wine among the 5 of us. Leftovers. $60pp, with an oversized tip. Queen is better food, this is local Brooklyn as it was. Mostly families that go out to eat as an exception.
This space available… contact owner.
Posted 02 August 2010 - 01:08 PM
MF Old
Posted 02 August 2010 - 03:12 PM
Just to add my 2cents to Sneak's post...
Queen is better food, this is local Brooklyn as it was.
Thanks, this is what I was going to ask for clarification of. How does it compare to Marco Polo, Sam's or Bamonte?
Posted 02 August 2010 - 03:16 PM
I noticed there was a lot more sauce on the dish than normal maybe that was it - or the pan wasn't hot enough, thus causing the crab to "take in" too much moisture.
If anyone goes ask for Sam (waitress). She's very pleasant and helps make the experience even more fun - and we had a great time and a lot of laughs - very nice evening in Dyker Heights. What more could anyone ask?
Posted 02 August 2010 - 03:18 PM
It's much better than Marco Polo and Bamonte - never been to Sam's. Queen is better, but NC's food is more old-style Italian Red.
Just to add my 2cents to Sneak's post...
Queen is better food, this is local Brooklyn as it was.
Thanks, this is what I was going to ask for clarification of. How does it compare to Marco Polo, Sam's or Bamonte?
Posted 02 August 2010 - 03:20 PM
Certainly much better than Marco Polo as well (but a different kind of restaurant).
MF Old
Posted 02 August 2010 - 07:12 PM
Just to add my 2cents to Sneak's post...
Queen is better food, this is local Brooklyn as it was.
Thanks, this is what I was going to ask for clarification of. How does it compare to Marco Polo, Sam's or Bamonte?
I'm not as sure as Sneak and Rich on the answer to this question. I havent been to Sam's in 10 years or more and I dont remember the food being any good at all. Several friends have told me to try it again but I dont believe them. Is it edible (except for the pizza)? Bamonte's I'm sure of... I think it sucks and you can see my opinion after Daniel's write up. That's how Sneak wound up wanting to go to N.Corners... I mentioned it as a much better alternative to Bamonte's. Marco Polo is completely different... more like Queen or Manducatis or Piccolo Venezia. It was not as good as any of those up to a couple of years ago but, when his son opened the Enotecca next door, I wound up going there several times and liking it a lot. And of course his son starting telling me to try M.Polo again as its better now. I havent done so but it may well be.
Bottom line is that New Corners is not a destination place but if you have a car and a yen for old Bklyn style red sauce food, it nails some things perfectly and at a good price point to boot. Much better than L&B Spumoni Garden as well in my opinion (but no pizza).
This space available… contact owner.
Posted 04 May 2012 - 06:23 PM
(Although I have to say this isn't the kind of place where you ever wonder who goes there. It's pretty obvious.)
MF Old
Posted 11 June 2013 - 08:13 PM
Why do I like Colandrea New Corner so much more than more than such highly regarded places as Park Side and Manducatis? I think it's because the pretensions toward good food that those places have -- people actually consider them to be good restaurants and discuss them as such -- always make me expect more than I get at them. Whereas Colandrea so obviously is only what is: a very high-performing neighborhood "Red Sauce" place, where you just dig in and enjoy a favorite kind of food done well for a change.
I started, as I and everyone always does, with the eggplant rolatini. And here's Colandrea on a plate: this dish is not exquisite in any way. No one will exclaim over how fine or well-made it is. It's just absolutely delicious. And that isn't inevitable: even fans of this dish must admit that, out there in the non-Colandrea world, it's pretty bad more often than it's very good. Here, it doesn't come sitting in a pool of grease or (even worse) water. The sauce is tangy. The cheese -- sourced from only the finest nearby supermarket -- is smooth. The eggplant isn't overly cooked. Everything is fine with the world.
I then went on to the linguini with clam sauce. I asked to mix red and white sauce -- and, after a brief show of resistance, they complied. (In Old Skool "Red Sauce" places, they always comply in the end.) Again, not too watery, plenty of garlic: just right.
Things went off-boil with my secondo. Now maybe a four-mile walk in humid 80-degree weather, followed by a rushed wolfdown of dim sum, followed by a three-and-a-half-hour opera in an un-air conditioned church school auditorium, isn't the perfect appetite-builder. But my veal scallopini pizzaiola was a little hard to take. The veal itself, while hardly superb, was not bad -- very far from the sad stringy messes you get in lower-level "red sauce" places. The sauce, though, was tangy to a fault. Rich will never talk to me again, but I thought a little butter would have had a welcome mellowing effect.
And now comes the inevitable comment: this did not begin to approach the beautifully modulated flavor feast that is Carbone's octopus pizzaiola.
Of course, this dinner cost a pre-tax total of something like $60 -- less than a third than I've ever spent at Carbone. But that isn't really the point.
Trendy Village spots notwithstanding, Colandrea New Corner remains a wonderful place, my very favorite of its kind, that warrants visits from anyone who either likes this kind of food or is curious about it. (I don't believe it will convince any of the latter, however.)
Three notes:
1. They have no idea what to do with solo diners. You could see it as soon as I walked in. Here's a clue for them (not that I can imagine their reading this): solo diners want quicker service. Not slower. Don't feel like you're interrupting us. Bring us our food. Bring us our check. We're not just trying to kill time to keep us out of our lonely pathetic apartments.
2. This place was jammed when I got there at 6:45 on a Sunday. There was even a question whether they could find me a table. It started emptying around 7:30. It was completely empty when I left around an hour later.
3. This is my problem, but I found it pretty unpleasant to be surrounded by the clientele here. It was too much like moving back in with my family. This is what I moved to Brooklyn these many decades ago to escape.
But these are my problems -- and my social insecurities. Not yours. And certainly not theirs.
MF Old
Posted 11 June 2013 - 08:32 PM
Great summary. Just about exactly right except that I've never had a less than excellent eggplant rolatini there and I order it every time I go (every 3 months or so... we're actually taking another couple there a week from Thurs). Always go early if you want to catch the after school early family dinners and the "we dont go to Florida... we eat our early bird specials right here in Bklyn" geriatric set. I've yet to play the Keno games on the hanging TV screens in the main dining room. Order the lasagna if you want another fresh cheese delivery system in large quantities.
Here's the real issue with a solo diner (for them): everything is served in quantities that serve 3. Yes, I eat the eggplant rolatini myself but I give out generous tastes. It's an app. portion for 3 and a large main course by itself ($11?). Even the salads are huge. No way one person orders 3 courses and doesnt take home dinner for the next 2 nights. So, the price per person per dinner is, in reality, even less than the above.
The negative on this place is that I really do think that there are several I-A red sauce joints serving better quality food and that New Corners is bested by a bunch of places standing between it and Carbone. But you got that right too. I like this place. I go here when I dont need the better prepared food that Park Side or Queen or... serves. I go here when I want inexpensive tasty I-A food, a couple of notches over what Wo Hop did for me for years.
This space available… contact owner.
Posted 11 June 2013 - 08:36 PM
What I meant was, I've had less than great ones elsewhere. (Oh God, have I.) This simple-seeming dish isn't surefire, out there in the non-Colandrea world.
I have to have that lasagna some day.
MF Old
Posted 11 June 2013 - 08:36 PM
... there are several I-A red sauce joints serving better quality food and that New Corners is bested by a bunch of places standing between it and Carbone.
Serious question. Which ones? I may wind up trying them.
"But this is blatant ultracrepidarianism on my part." - Taion
I have a dream of a multiplicity of pastramis.
"once the penis came out, there was discussions as to why we didn't order the testicles" - Daniel describing a meal in China
Posted 11 June 2013 - 08:40 PM
... there are several I-A red sauce joints serving better quality food and that New Corners is bested by a bunch of places standing between it and Carbone.
Serious question. Which ones? I may wind up trying them.
You're not hanging on my every word again, are you?! Park Side & Queen, as I stated in my next to last sentence Park Side is my favorite hands down.
This space available… contact owner.
Posted 11 June 2013 - 08:42 PM
I hope the projected July 14 Park Side outing happens.
MF Old


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$ 7.29
$ 7.29
United States Army Staggered-Right 1/8-Inch Spaced 7 Ribbon Mount
Authorized for wear by the Army and Marine Corps, this black metal Ribbon Mount can be used to mount seven ribbons an 1/8" apart and staggered on the right side. The straight pin with clutch back easily attaches to any uniform or display case.
© 2019 USAMM. All Rights Reserved


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Handling cash can be a challenge if you're blind or partially sighted because it's often difficult to tell the difference between the different notes and coins. Here are some suggestions for how you can make it easier to store and handle your cash.
Note checkers and note detectors can help you to identify and store notes.
You can ask your bank for a note gauge, which will allow you to work out the difference between notes.
Rosalie Visick had this to share: "Barclays provides a single piece of plastic which has a narrow 'ledge' at the back against which notes can be held. It is dark blue and has the denominations marked in a paler blue and braille. Lloyds TSB produces a black gauge marked with clear white denomination figures into which notes can be slotted."
You are also able to purchase your own note checker from our online shop. The note checker works by simply inserting the note lengthways until it fits into the checker.
There are "steps" on the other end of the checker which, when a note is lined up, will indicate the value of that note. The steps are ordered to identify £5, £10, £20 and £50.
Alternatively, you can get a note detector, which is a small device that identifies different notes and lets you know by using a unique vibration for each denomination. It will detect the £5, £10, £20 and £50.
There is also a version to identify Euros for when you're out of the UK. You can purchase note detectors from our online shop or by calling 0303 123 9999.
If you prefer not to use products to identify your bank notes, perhaps "The Arthur Pearson method" is better for you.
Simply slide the note between your first and second finger. The ten pound note will be the same length as the first finger, the five pound will be shorter, and the twenty pound longer.
Obviously not everyone has the same length fingers, but with a little experimentation you can find what is right for you. The big problem may be ensuring that you have a £5, £10 and £20 note for comparison all at the same time!
RNIB have simple coin holders for £1 coins and Euro coins. These cost £1.50 excluding VAT and can be purchased from our online shop or from our Helpline on 0303 123 9999.


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It still blows my mind that an event and blog I run – as a hobby - from my spare bedroom can generate such interest and I can only thank everyone for coming along each month.
Anyone know the collective noun for gingerbread men?
James contemplates what to eat....
This month's winner was Eloise. Normally the results are very close with lots of cupcakes within a vote of each other; it's only fair to say that Eloise was a runaway winner by some margin. Here she is with Emma, our runner up:
WINNER - Eloise's "Spice Girls" cupcakes
Eloise took her inspiration from The Spice Girls and, while the cupcakes were all ginger, mango and lime each had a distinctive look. Here they are – reunited for one night only!
Ginger wore her Union flag
Sporty donned a Nike swoosh
Posh co-ordinated a chic black case with silver beads
Baby brought her pink bottle with her
Scary had a rather striking leopard skin case!
The cupcakes were delicious – the flavours were perfectly balanced and the sponge had little chunks of mango in providing a lovely extra texture. You can see from the photo how light and whipped the frosting was.
Congratulations must also go to Eloise for being the first person to win the ICL title for a second time. Previously, she won the dessert challenge with her Eton Mess cupcakes.
RUNNER UP – Emma's Cinnamon toffee apple cupcakes
These were divine! The gorgeous rich frosting and light, moist sponge were so beautiful together. All the flavours were distinct and worked so well that I wondered why a toffee manufacturer hasn't ever made a cinnamon apple flavour. I was lucky enough, on my forkful, to get the sliver of apple on top!
3RD PLACE – Amanda's Spiced apple and caramel frosting cupcakes
The caramel frosting was amazing as it somehow managed to be crisp so that it snapped satisfyingly when you plunged your fork into it, yet still soft and creamy. The cupcake bore a secret creamy filling and the spiced apple was extremely comforting. Nice to see Amanda continuing her rich run of form and get yet another podium finish!
They were the top three on the night, here are the rest. Which would you have voted for?
Caro's Ginger apple passion cupcakes
These tasted tropical somehow, maybe due to the passion fruit. The flavours were balanced beautifully with the warmth of the ginger coming through at the end. Special kudos must go to Caro for making a spun sugar decoration!
Caro's Chocolate, chilli and coconut chai lattes
Chai was a popular choice on the night with everyone making their chai mix a little differently. The sponge had a lovely fudgy texture. All the flavours came through at different times – first the chai, then the chocolate then a lovely chilli warmth. Very cleverly judged.
Sasha's Cinnamon swirl cupcakes
Sasha made vegan-friendly cupcakes. I loved these as they were really packed with cinnamon – often it's used as a background spice but here it got to be the star.
Sasha's Lemon and ginger cupcakes
Sasha's second vegan-friendly entry. These had a lovely soft texture and warming ginger. The lemon was subtle but noticeable and – for my palate – it was perfectly balanced against the ginger.
Mitsu's Chocolate and ginger cupcakes
Mitsu's vegan-friendly cupcake had a gorgeous rich flavour and fudgy texture. The warming ginger cut through the richness of the chocolate and have you ever seen more elegant piping? I love the way the molten chocolate has draped itself over the frosting.
Mitsu's Apple and cinnamon cupcakes
For me this is one of the all time classic flavour combinations. Mitsu's vegan cupcake contained a secret – a scrummy pool of apple puree baked into the sponge. It was a lovely addition to the cake and an idea that I will be using (i.e. stealing, and claiming as my own) at some point in the future!
Mitsu's Coconut and mango chutney cupcakes
Mitsu really spoiled us – here's her third vegan-friendly entry! The sponge was mega-moist and tasty and look at the pretty two tone icing. I asked Mitsu how she achieved such delicate marbled colouring and she explained that she drizzled some colouring in the piping bag then filled with the frosting. Very clever! The mango chutney contained chilli, paprika, ginger and garlic; you don't expect to see garlic in a cupcake but it wasn't obvious.
Katy's Chocolate, ginger and buttermilk cupcakes
I'm a big fan of buttermilk in baking – it gives a lightness to sponge that is unmistakable. Katy added chocolate chips to her cake which added a nice bit of "bite". The ginger came through later and left a delicious and comforting taste. How cute is that little gingerbread man? Dave, our photographer, snapped his head off without a second thought and then it was open season with all of us trying to bag a limb!
Lynda's Lemon and ginger cupcakes
The fresh, zingy aroma of lemon was apparent as you raised the cupcake to your mouth. The initial flavour was strong lemon but then the ginger came through; this surprised me as I expected the citrus element to be the last taste but it was the opposite. Ginger cupcakes are amongst my favourites and this was a flavour-packed beauty!
Robyn's White chocolate chai cupcakes
Robyn's chai mix contained nutmeg, cinnamon, cloves and ginger. The frosting was amazing on these and had a white chocolate cheesecake vibe going on – it was so smooth and creamy, I could've eaten a bucket full of it! The chai came through afterwards and worked so well with the chocolate.
Polly's Turkish coffee cupcakes
Turkish coffee uses cardamom and it worked very well in cupcake form. The coffee wasn't bitter – I'd feared it might be – and reminded me of coffee Revels. How great is Polly's decoration? She topped each cupcake with a fondant 'evil eye'. You see this design everywhere in the Middle East – it's actually to ward off the evil eye. I think it worked as no evil people turned up on the night!!!
Kelly's Snickerdoodle cupcakes
Yum, yum and treble yum! A snickerdoodle is a cakey biscuit rolled in cinnamon sugar. But I don't have to explain for you will have noticed that Kelly topped her cake with one! It is a thing of beauty when you eat a cupcake and get a bonus biscuit with it. The tastes and textures of this one were stunning – the sponge and biscuit were sandwiched with the creamiest of frostings.
Mara's Chocolate with a pinch of cayenne cupcakes
The cayenne pepper gave the chocolate added warmth; it was subtle but you were definitely aware of it. It was quite different to the chocolate/chilli combination of flavours and I really liked it. The glossy meringue buttercream was beautiful and worked so nicely with the sponge.
Kar Yee's Lemon and ginger cupcakes
The lemon frosting was really tangy and ultra smooth. How cute is the little biscuit nestling in the piped swirls of lemony goodness? The ginger sponge had great flavour. Lemon and ginger was definitely one of the more popular combinations on the night yet each was special in its own way – it just shows that the baker is as important as the ingredients!
Kat's Goan curry cupcake with raita icing
I'm always pleased when we have slightly "out there" entries in ICL and it's probably fair to award this the title of "most out there cupcake of the night"! Yes, it's a curry cupcake, yes, it's topped with a raita and yes, that's a coriander leaf decoration – I see no problem with that! What amazes me with the - let's call them 'unusual' - flavour combinations is how well the cupcake format adapts to accommodate them. This worked – it shouldn't but it did!
Hannah's Ginger and chocolate cupcakes
Another lovely little gingerbread man cruelly dismembered with eager glee by my table of eaters. Look at his innocent little face…he never stood a chance! This was a delightfully rich, dark cupcake with a real depth of flavour. The gingerbread man had a lovely spicy, syrupy flavour.
Prema's Saffron vanilla cupcakes with rosewater buttercream
My fellow eater Jasmin, who grew up in the Middle East, went quite misty eyed when she described these as having exactly the same flavours as Iranian rice pudding. I've not had Iranian rice pudding but have no reason to doubt her! What I will add though is that the buttercream was so golden it practically lit the room and was so whipped and light it was heavenly.
Davina's Chocolate, ginger and cardamom cupcakes
Such gloriously smooth buttercream – we were really spoiled with frosting in this challenge! Again, Jasmin was taken back to her Middle East days and thought the flavours reminiscent of coffees she had enjoyed in Eastern climes. I always think there's something so pretty about little pink flowers on a green buttercream – one of my favourite colour combinations.
Isobel's Chocolate chai spice cupcakes
Isobel's chai mix incorporated cardamom, cloves, ginger, cinnamon and nutmeg. The frosting was whipped yet fudgy and was sooooo satisfying. The sponge was light and rich. Somehow the sprinkling of icing sugar makes me feel festive!
Alisha's Red hot velvet cupcakes
Alisha took the classic red velvet cupcake and made it hot by adding cinnamon. The cinnamon really came through and added depth of flavour. Bonus marks must also be awarded for size – this was a big cupcake!
Debbie's Lemon and cardamom
The lemon whipped frosting was exquisitely light and smooth. We all liked the little bits of lemon in the cupcake too – it added extra texture to the light sponge. I love the simplicity of Debbie's presentation; gorgeous piped frosting with a delicate flower on top – perfect!
Gjin's Chai cupcakes
Gjin's vegan cupcakes packed in flavour. Her chai mix was cinnamon, cardamom, ginger, star anise and black pepper. The frosting was sour yoghurt based and two tone – the green part was peppermint and the beige part was cinnamon syrup. To accompany the cupcake Gjin provided beautiful little cinnamon star biscuits.
Rosalyn's Cinnamon and coffee cupcakes
One for the coffee lovers – there was no mistaking the flavours at play here! Rosalyn's frosting was soft and creamy. The little chocolate coffee bean topped off the whole cute look.
Rosalyn's Chilli chocolate cupcakes
Rosalyn's second entry of the night was a devilishly rich affair! The first taste was all chocolate then the chilli cut through and became quite hot, but as the heat built gradually it wasn't too much. Definitely the hottest chilli of the night. The silver balls, while pretty, also added a lovely crunch to the cupcake. I love the way they positively shine against the dark chocolate.
Mellissa's Pear and cardamom cupcakes
Mellissa's vegan-friendly cupcake was titled "perfectly pear" and I think it's an appropriate name. The sponge was light as air and had little pear chunks in it – I have a major weakness for pears in cakes…this didn't disappoint! I'm sure that the little flowers decorating the buttercream are cut out of pear too.
Mellissa's Cinnamon carrot cupcakes
Mellissa's second entry on the night (also vegan friendly) was titled "Cinnamon-fully carrot cake". I have to say that the cake was better than the pun! This was the lightest of light carrot cakes and the whipped frosting had us all oohing and aahing. Topped off with a pretty little carrot decoration and covered in a lavish layer of cinnamon this was a beauty!
Natalie's Cardamom and apple cupcakes
Natalie's soft sponge was studded with chunks of juicy apple and was a joy to eat. There is something so comforting about apple and sponge – how can it ever be anything other than divine? The frosting was subtle and didn't detract from the fragrant sponge.
Cat and Hannah's Mexican mule cupcakes
Our first ever joint entry here from Cat and Hannah. This was a gingerbread cupcake with lime frosting. You often see ginger and lemon but I'd never seen it team with lime before – it's a great combination. The gingerbread was densely textured and rich like any good gingerbread should be and the refreshing lime frosting cut through it and cleansed your palate.
Amanda's Spiced chocolate cupcakes
Amanda's second entry of the night was this dark beauty spiced with cinnamon and cayenne pepper. The dark chocolate sponge hid a white creamy filling which provided a visual treat when you exposed it (it also tasted lovely!). The thick Ganache sprinkled with lusciously coloured glitter screamed 'eat me'. Mind you, most cupcakes seem to scream that at me……
Fiona's Chai latte and honey cupcakes
Fiona has to win the award for the most keen baker. Let me explain why – Fiona had literally got off a plane from Australia, gone home and baked. While most of us would be moaning about jet lag and wondering whether we would ever get our washing up straight Fiona was creating these elegant delights, thankfully! Her chai spice mix incorporated star anise, fennel, cardamom, cinnamon, ginger and nutmeg. The honey added a lovely fullness of flavour and sweetness and brought out the best of the spices. The topping is not a crunchie (I think we all must've said to Fiona 'ooh, a crunchie' and she patiently explained that it wasn't) – it's a violet crumble bar. So now you know!
That's it – all 33 beauties. So which was your favourite? Which one had you drooling and wishing you could reach into the screen and nab it?
Special thanks, as always go to my ever-willing, ever-volunteering team of helpers: Paul (who greets you all as you arrive), Max (who provides help wherever it is needed), Jasmin (who plates you up!) and Dave (our master photographer)
All photos remain the property of Dave Shipman and are reproduced here with his kind permission. If you wish to use any of his photos please email first.
So, that's November's challenge wrapped up, now it's on to December!
Challenge VII - Christmas
As our bakers are special people their votes count three times more than the eaters' votes plus bakers go FREE! That's right, only eaters pay the £5 entry fee.
Please let me know if you plan to enter the competition so we can gauge numbers – thanks.
Event details:Monday 7th December 2009
6.00pm – 9.00pmVenue – The Cuban Bar, Citypoint, One Ropemaker Street, EC2Y 9AY
For a map click here
Although the address is Ropemaker Street it's actually on the Citypoint plaza. Just behind the Moorgate tube station entrance that's in the row of shops including HMV, Hotel Chocolat, Eat and Clinton Cards, you'll see a very tall building. That's the Citypoint Tower. Head towards it and you'll see a paved plaza-type area. Near the base of the tower you will see a small newsagent kiosk and a Costa, to the left of these (if looking at the tower) are The Rack & Tenter, then Prets. Head towards Prets into a covered walkway at the base of City point. This is where the Cuban bar is. We'll be in the basement.
Entry fee for eaters: £5 (Entry fee includes tea or coffee). Bakers enter for FREE!
Timetable of events:
6.00-6.45pm – Entries are labelled and plated up
As the event expands it has become necessary for us to set out some disclaimers relating to the event namely that, as we are hosts of the event and don't actually oversee any of the baking, we take people at their word as to the ingredients of the cupcakes and the environment in which they are prepared. It is unlikely that any entries are prepared in nut-free kitchens and anyone with allergies or intolerances should bear that in mind. Similarly, if an entrant tells us that an entry is vegan-friendly we believe them – feel free to chat to them on the night before sampling if you have any concerns. Your entry fee entitles you to free tea and coffee. Of course you can also sample all the cupcakes, for which we accept no liability.


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Adding value through performance.
Our repairable Centeroll roller deck bushing is designed and manufactured by incorporating several innovations that result in the Centeroll being the most cost-effective roller deck bushing in the industry.
Initial field tests (reports available upon request) indicate that the effective first time wear of our Centeroll is superior to the standard rotary deck bushing products currently available. Since the Centeroll is also easily repairable, its overall economic cost effectiveness is unsurpassed. The Centeroll is designed with heat treated alloy steel in outer housing, inner sleeve and in ball race areas. This ensures a longer service life for the Centeroll compared to alternative solutions with mild steel construction. With the possibility to replace ball plugs and ball bearings as well as inner sleeve, the deck bushings service life is prolonged far beyond that of products made of mild steel and without repairability.


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1. Why is the Merlin more expensive than the old 'JR' with a monitor?Is it more stable?
The JR was made with glass-filled plastic. The Merlin is machined out of aluminum, brass and stainless steel which are much more rigid, so it 'conserves' less vibrational input from the operators hands. Merlins are also more precisely fitted and mechanically tight and therefore require less attention to stay 'in trim'. But of course precision-machined metal parts cost more than molded plastic parts.
2. Can I fly my (HVX/DVX/FX1/etc..) camera on the Merlin? It's just over 5lb -- will it still work?
The 'official' weight limit is still under 5 lbs (2.3kg), but we have learned, for example, that the Sony 'Z' HDV series and the Panasonic HVX200 (both just at the limit) can balance beautifully on Merlin with medium batteries and no wide-angle adaptors; so, depending on the shape of the 'payload' (accessories mounted high up make it harder to balance), and the strength of your arm you can lift nearly 6 lbs (2.7kg)
3. If my camera plus accessories are overweight, what options do I have? Can I add more counter weights?
Lightness and rigidity are opposing requirements -- Merlin was engineered to optimize both at its official maximum payload. Adding additional counterweights may cause detectable vibrations if your hand shakes. Try custom-mounting accessories such as wireless microphone receivers down below the gimbal to help keep the total weight down. (See Jim Farrell's ingenious aftermarket accessory shelf at: www.jimfarrell.com/merlin which replaces one of the supplied stainless weights and has mounting locations for more as required.) The new Metal Ball-Bearing Gimbal is sturdier than the original, so if you don't mind lifting the extra weight, you may get away with a heavier payload up top and ordering a couple more counterweights to mount down below. (See the next question and answer!)
4. How long can I use the Merlin before I get tired? Do I need to start working out so I can carry it? Do I need the Merlin Arm & Vest?
How heavy is your camcorder? Your full 'payload' will be 1.3 times that weight, including counterweights, plus 12.8 ounces (.36 kg) for the Merlin itself. So, for example, the lightest half-pound camcorders will total less than 1.5 lbs (.68 kg)! The heaviest allowable cameras may require the entire set of supplied weights plus one or two more and the total weight might exceed 10 lbs (4.5kg), and require much more work to lug around. For heavier cameras, we suggest, at least initially, that you design shorter shots! A two minute moving sequence is longer than most theatrical Steadicam shots. Simply using your Merlin will strengthen the relevant arm muscles over time and within weeks your endurance 'in the rig' will greatly increase. We doubt you'll need to 'work out.' Check the instructional video for tips on sharing the load with both hands. If you plan to make a habit of using heavy cameras for long continuous shots, then by all means look into acquiring the ultra-light, ultra-high-performance Merlin Arm & Vest. (www.steadicam.com/merlinarmvest.html)
5. Why do I need the Merlin if my camera has EIS (Electronic Image Stabilization)?
EIS is meant to counteract the small angular vibrations that occur when you hold an object somewhere other than at it's exact center-of-gravity (which of course is buried inside your camcorder!). Of course as soon as you begin to walk or attempt to move your camcorder with your arms, the size of the unwanted angular moves becomes way too large for EIS to counteract and spoils the smoothness of your shots.
In two important ways, Merlin beats the drawers off of 'Steadishot' and other electronic image stabilizing features. The first way is that Steadicam in general, (and Merlin in particular) provides superior stability against both small and large angular influences by shifting that famous "C.G" from inside the camera body and placing it at the center of a 'gimbal' that isolates the entire structure against angular shakes.
In addition, Merlin turns your camcorder into a poised, balanced, angularly inert object that can be oriented––panned and tilted––with gentle finger pressure, and moved energetically through space without angular influence. In other words, Steadicam is inherently a more elegant, smooth and precise way to hold a camera than handheld. Your camera can be as still as if on a tripod. Or your entire range-of movement––your full arm reach, bending-to-the-floor and lifting-overhead, your the full freedom to walk and run––will be accessible to your lens without the 'handheld' bumps and shakes.
Expert Merlin shooting takes practice, but you will take pride in your growing skills and eventually deliver work that can be indistinguishable from Hollywood dolly-and-jib shots!
6. So would I leave EIS active when using Merlin?
If the so-called Gezornenplatz screw (you'll understand later!) can extend to reach your camera body or lens housing, you will be able to turn off EIS and save on battery drain. Otherwise, at full telephoto, EIS may provide additional vibration damping, but be aware that some versions introduce hesitations at the beginning of panning and tilting moves if the circuitry decides it's the beginning of a bump.
7. What is the difference between the Merlin and other hand-held stabilizers?
Of course I'm biased, but the Merlin is by far the lightest, and I think the most elegant and functional of the lot. It has the best (patented) three-axis ball-bearing gimbal, the most precise and accessible trim controls, and is considerably more stable than any other. Rotational inertia increases by the square of the distance between the masses, and the Merlin has the greatest separation between its counterweights. It also is the only hand-held stabilizer that can be placed in true dynamic balance, and the only one with our (patented) caliper hinge, that always folds into the perfect storage position, regardless of the adjusted size of the 'arc.' Oh, and did I mention that the camera removes instantly and can be docked on the available tripod-adaptor-plate.
8. Any chance for the Merlin to deal with even heavier cameres like the 24p's - the CanonXL2's and XLHD?
No. Sorry. They over 7 lbs (3.2kg) which is a bit too heavy. (You may want to look at the sensational new Steadicam Pilot www.steadicam.com/pilot.html).
Merlin was carefully engineered to be as light as possible and still be stiff enough for 5+ lb cameras. The new metal Six-Ball-Bearing Gimbal (which now comes standard, and which can be ordered as an accessory for earlier Merlins) will handle cameras up to nearly 7 lbs including all accessories. Note that you will still need to order two additional 'mid' weights to counterbalance the extra camera payload, and your Merlin will increasingly be subject to 'whipping' vibrations if your overstressed hand begins to shake during a long continuous shot. Therefore, with payloads in the <5 lb range, you may want to consider the excellent new Merlin arm and vest. (see question # 4 above), which will let you shoot all day with near-zero fatigue.
Questions from owners:
1. I can't get my new Merlin to balance with my camera. Help!
Balancing a mechanical object is soooo 19 th century! 21 st century types are more used to pushing buttons and tapping keys to achieve results; however, once you 'get it' balancing is a great new skill which can be exercised almost effortlessly. Believe it or not, experienced hands can put an unknown camera in balance on a Merlin in a minute or two. Try not to panic or get frustrated if yours continues to behave strangely, tries to hang upside down, etc. Stay calm, revisit the DVD and the manual and of course check the 'Cookbook' and the 'Magic Formula' as in #2 and #3 below, which can get you tantalizingly close. If you still need help, see my Ultimate Simple Balancing Instructions at the end of these FAQ's:
2. My camera isn't in the 'Cookbook!' Help!!!
If your camera isn't listed in the settings table at merlincookbook.com , see if you recognize a comparable model, of roughly similar size and weight, and write down your (approximate) 'settings'. If not, click on the link to the 'Magic Formula.' This provides a spreadsheet that will calculate all your settings if you simply enter two numbers: your camera's exact weight and its "vertical c.g. distance".
3. How do I use the 'Magic Formula?' and what the heck is the "vertical CG distance?"
Even if your camera does not yet appear in the Cookbook tables, two simple measurements will let you easily obtain your approximate settings. Download and read the 'Magic Formula Instructions and Diagram' that accompanies the spreadsheet link. Now determine your camera's final shooting weight (with tape, accessories, etc.) and its 'Vertical CG distance' as instructed. The 'vertical CG distance' can be found by experimentally balancing a flat side of your camcorder (or the lens cover or the battery) on your finger and marking that balance point with a grease pencil or a sliver of masking tape; then measure the distance from that mark down to the base of your camcorder. What you have detected is the location, within your camcorder, of the plane of that famous CG point, and additionally how high up from the camera mounting surface that point is located. Note that you have three spreadsheet choices––for zero, one, or two 'nose weights.' (If your camera is relatively light, I'd suggest using the latter––the .41 oz (186 gm) version––to provide maximum inertial stability). Now, if you enter those two numbers––weight and vert. CG––in the marked boxes, the blue columns of the spreadsheet will show all possible solutions for balance. The brown column to the right will show the 'dynamic moment' of each possible solution––don't ask, just use the one with the smallest 'dynamic moment' number and write down the indicated settings. This will give you a great head start for balancing. You will still need to finish the job, and fine-balance and trim your Merlin as per question #1 above, but you should be quite close!
3. Why does the camera want to pan by itself when I walk around and I'm only holding the handle?
The Merlin gimbal has six essentially frictionless ball bearings and since it is an inert object, it tends to keep pointing in the same direction, regardless of your moves. To control the camera's angle (as opposed to its position in space), grasp the 'guide ring' with two fingers and thumb, but very lightly, unless you need to alter the angle of pan or tilt, and then use only the minimum force required. (Remember that, as Isaac Newton discovered, any move you start will require equal force to stop, since the Merlin behaves like an object floating in zero-gravity.
4. When I start moving, the camera tilts down and when I stop it tilts up. How do I prevent this? (Is it related to my horizon going off when I go around a corner?)
Good question. First understand that if the Merlin is neutrally balanced at the gimbal, what you describe would not happen. However we have found that neutral balance creates many other problems -- it is way too touchy. If a mosquito landed on your lens, it would theoretically tilt straight down! So we employ an invaluable compromise––we balance for slight bottom heaviness, which allows Merlin to be trimmed to hang level (or at any angle you choose). The downside is a slight tendency to be a slow pendulum when you start, stop or go around a corner. You will learn to counter this tendency with an equally slight, opposite pressure from your fingers. If this tendency is extreme, your Merlin is too bottom-heavy. See the manual to check 'drop-time' and re-adjust so it takes at least one full second.
5. How can I mount a wireless microphone receiver to my camera (or the Merlin)
See Jim Farrell's ingenious aftermarket accessory shelf at: www.jimfarrell.com/merlin
6. How do I zoom/focus/adjust camera settings while flying? How do I start and stop recording?
For now, various stand-alone zoom/focus/pause controls are available on the market. Panasonic made (and discontinued) a particularly small and light version which, if you can find one on e-bay, can be velcro'd to the Merlin handle. If you master one-handed operation, you can also control these functions with the other hand by means of the infrared remotes supplied with many camcorders. Watch these FAQ and Steadicam.com Merlin pages for notice of future LANC-type controllers compatible with Merlin
7. I have a wired zoom/focus controller, but when I use it with the Merlin it throws off the balance. What can I do?
It is important that the path of the wire, either curly-cord or straight, be arranged to minimally influence balance. We suggest that the cord should pass up along the side of the camera just above the Merlin gimbal (flex-tie it to the camera's side handle, for example), so it has the shortest possible 'lever-arm' to influence pan/tilt. Of course the thinner and more flexible the wire, the more satisfactory the results.
8. Is it possible to set the Merlin to hang at some other angle than level - to trim tilt for a specific shot?
(Aha! You must be an American -- you didn't look at the DVD or read the manual!) Yes. The blue roller on the side of the stage adjusts the nominal hanging angle of the Merlin. Pushing up on the roller causes an up-tilt. Pulling down causes a down-tilt. Experiment. And by the way, the blue roller under the stage controls the side-to-side angle, AKA 'roll.' (If you don't know what the 'stage' is, you may actually have to read the instructions!)
9. I'd like to shoot looking up or down at something, is there a way I can set the camera to be tilted way up or down?
The Merlin can be trimmed to tilt radically up or down (push up the blue fore/aft trim roller to balance tilted up), but we would only recommend it if your entire shot was to be at that angle – otherwise you would have to 'fight' that trim the rest of the time. If a single shot has both high and/or low angles and at times needs to be level, try reducing bottom-heaviness so the Merlin is more neutrally balanced (see the video or manual – counter-clock the 'Z' ring 3 or 4 turns so the 'drop time' is up to 3 seconds) – and it will require almost no effort for your fingers to hold those extreme tilts. Keep in mind that this more-neutral trim will make subsequent operating a bit more touchy and harder to keep level, so remember to return to slight bottom-heaviness for the rest of your shots)
10. I got it all balanced, then I put in the tape and opened up the LCD, but now it's all wrong. Why?
I mean no disrespect whatsoever, but 'Duh'! You changed the distribution of mass! You moved weights sideways! C'mon! I know people aren't used to balancing things in the 21st century, but, as we say in Philly, 'Yo!' (See my Ultimate Simple Balancing Instructions at the end of this FAQ.
11. Why does my Panasonic DVC-30 want to hang upside down? I used the Cookbook settings!
This was my error. I provided our web designer the wrong setting for the lower weights. I apologize to all DVC-30 owners. It has been corrected! And I take back any previous abusive remarks!
12. Why doesn't Merlin have a monitor? My operating is limited if I can only use the cameras monitor.
Using the camcorder's monitor is indeed somewhat limiting and requires contortions to view-find at certain angles. We may eventually offer a slick, lightweight monitor to screw on in place of the front weight.
13. Do I have to use two hands? (Or: can't I operate one-handed?)
Two-handed operation is generally easier to control and is thus more precise. One-handed operating requires more practice. Watch the DVD closely to see the exact hand position. Keep the gimbal handle a bit sideways so that the part of your first finger between the first and second joint lightly contacts the front tongue part of the gimbal, and your thumb lightly contacts the rear surface of the gimbal. Open and close your finger & thumb for intermittent contact with the gimbal, if the angle of the shot needs changing. When you start a pan, make your whole hand turn a bit, so your fingers are never strained or contorted. If your grip is uncomfortable then it is incorrect. Closely watch the sections of the DVD that describe one-handed operating.
14. Can I mount the Merlin or my camera to a tripod quickly, or do I need to buy a quick release plate?
I recommend that you acquire the formerly optional Merlin Tripod Adaptor Plate, (now standard). The Merlin dovetail mount with camera attached, instantly unlocks from the Merlin and locks onto the tripod adaptor plate. Note your Merlin 'stage mark' beforehand so you can remount your camera back in the balanced position with a minimum of re-trimming.
15. What's a dovetail?
On full-sized Steadicams the dovetails are the thick camera mounting plates with beveled edges. On your Merlin it's the blue & black sheet-aluminum sandwich with the 15 camera-mounting holes and the locking lever.
16. What is the "Gezornenplatz screw"? (Garrett, where the heck did this name come from?)
I thought I made up the word, but remembered that it was the punch line of a Bob Newhart sketch. (An "infinite number of monkeys with typewriters" would eventually, randomly write Shakespeare's works, but also lots of dreck like: "To be, or not to be, that is the Gezornenplatz.") In Merlin terms, the flimsy mounting structures on many camcorders may cause visible vibration: Counterclock the supplied plastic bolt upward until it kisses the underside of your lens housing, and you'll be able to work at much longer focal lengths (now that is the Gezornenplatz!")
17. The Gezornenplatz screw doesn't seem to contact properly on my Sony HDR-FX1. Any tips? Have you heard this from other FX1 owners?
The head of the 'Gezornenplatz' screw is narrow. We used it because it's lightweight and won't mar camera surfaces. You can slide the dovetail plate forward or rearward before you lock it down which may help this issue. Then adjust the fore/aft trim roller to get back in balance. The consequence for dynamic balance will probably be slight. If that doesn't do the trick, You can replace the supplied 'gezornenplatz' with any so-called"1/4-20" screw or bolt (quarter inch diameter, 20 threads per inch). So, if the Gezornenplatz is too short, or too narrow at the top, you can acquire a longer screw or wider version at any hardware store. We suggest you put some tape on the top so it won't scratch your camera.
18. I Just bought a "Steadistand" but can't figure out what it has to do with the Merlin. It did not come with any manual or pictures, so I was just wondering if you could clue me in on the proper use of the Steadistand?
Their are two different products. The "SteadiSTAND" is an a compact light stand that can be set up on the floor, and raised to any height. It comes with an offset top bracket with a pin that fits into the Merlin handle' so it's convenient for 'docking' the Merlin as needed. Maybe you have the less-expensive Merlin Table Top Stand. If you are working within a location and can keep the table-top stand nearby on a table, it provides a safe place to quickly set down your Merlin and camera between setups, shots or even individual takes if your camera is heavy. An additional benefit is that your 'trim' settings will be exactly preserved.
www.steadicam.com/merlinstands.html shows photos of both. Here are their part numbers:
MERLIN Table Top Stand - P/N 801-7910 $84.95
SteadiSTAND P/N 601-7910 $165.00
The Docking Bracket clamps onto a light stand (the kind with a 5/8th inch stud on top). the Merlin handle is lowered gently onto the upright pin, and is 'docked' safely so you can walk away. The Steadistand is a bit more complicated. Loosen the joints and arrange them in an arc so the 'yoke' part is horizontal and roughly over the stand base... then lock the joints tightly. The merlin gimbal can be set down within the arms of the yoke, and docks with the handle dangling. The former is for floor use. The latter sits on a tabletop.
19. The mounting screw loosens when placing the the camera - mounted on the Merlin - on my knees while sitting in a driving car (on bumpy road). What should I do?
Did you put two parallel strips of cloth 'gaffers' tape on the base of your camera riunning fore and aft at either side of the mounting hole? We designed the mounting screw to have the maximum threads to grip the camera. If, on some cameras, the screw is nearly 'bottomed out' you will need these tape strips. They will compress slightly when the screw is tightened and keep it under pressure, as well as making the mounting a bit more firm. (If you already have such tapes, as per the manual and DVD, add another thickness).
20. The Velcro patch on the Grip loses stickiness to the matching Velcro under the bubble level after short time of use.
If the velcro has worn out already I would be surprised. However, if you can find thin black self-adhesive velcro strips -- In the US, for example, at 'radio shack' -- stick a short male and female strip together (adhesive to adhesive) and then use the female side to contact the stage. This will have the effect of making the velcro protrude further and the 'male' side will give you additional contact with the 'female' velcro on the handle.
21. Can I tell the new metal gimbal from the original gimbal by its appearance?
The Metal gimbal looks almost the same as the original except that several parts are now made of metal and all six bearings are ball-type. The original gimbal (which works very well, by the way) had ball bearings in 'pan' (not visible) and the rest were plain bearings. We felt that the metal gimbal would be somewhat stronger for the nearly seven lb camcorders that may be used with the arm and vest. In use, you may not know the difference... the ball bearings have only slightly less friction in tilt and roll than the original.
22. You stated "Move the Merlin dovetail around on the camera base as per manual and video so your grease-pencil 'mark' is located under Hole 'H'." Does "under the hole H" mean the small locating hole on top of the letter H, or it is the big mounting hole below the letter H?
You can put the grease pencil mark under the actual letter (between holes), then find the nearest set of plate holes that match the camera holes.
23. Recently my Merlin has started acting differently. What's wrong?
Inspect your equipment closely if any unusual symptoms occur. A collision or a dropped Merlin may have caused a loose dovetail or spar, or a broken component. Tiffen can quickly repair or replace a damaged Merlin. Contact Tiffen Customer Service (www.steadicam.com/steadiCusService.html) to get shipment and warranty information. If you are in the middle of a shoot and a mechanical problem occurs, common sense may suggest a temporary solution. A loose dovetail, for instance, can be 'band-aided' with a layer of tape stuck inside the bent portion that contacts the top stage, which serves to increase the tightness of the locking lever.
24. I think my Merlin is well balanced and I have practiced for days but my shots still look a bit erratic/off level/jerky. What am I doing wrong?
Fortunately (we think), Merlin is an instrument, rather than a simple tool. It's not a simple black box with a 'steady' button. If so, anybody could do it and there would be no cachet, no particular pride in the accomplishment of great operating. As it is, Steadicam in general, and Merlin operating in particular, rewards practice and experience and as a result is correspondingly satisfying and valuable––not to mention potentially lucrative for skilled practitioners. Like a guitar or violin, it isn't easy to master, and aptitudes may vary, so we urge you to give it your best. Record and playback and analyze your practice takes, study the 'operating' section of the manual and DVD and pay attention to some of the great Steadicam shooting in movies, TV and live broadcasts. Astonishingly, in practiced hands, the Merlin is capable of equally fine work, and can greatly augment your capabilities as a film and videomaker.
Those interested in all aspects of the moving camera might also enjoy a pair of relevant articles online at: www.garrettcam.com/zerb.php
Ultimate Simple Balancing Instructions:
Here goes:
The combo of your camera (plus accessories) and your Merlin is balanced in two independent directions which are achieved separately, one at a time. Think of the center of the gimbal as the master balance point (like the pivot of a see-saw) for both directions of balance.
The two directions, (or 'planes') to be balanced are vertical and horizontal, and they may be interactive at first, so you may need to alternate––go back and forth––balancing in one direction and then the other, until they no longer interact.
Vertical balance:
Hold the Merlin exactly sideways, supported by the gimbal (as if you were about to do the 'drop test' shown in the manual and video). Be sure the gimbal is free to move and not limited by an obstructive handle angle.
Let go!
One side or the other––the camera side or the Merlin side––will fall downward.
If the camera falls rapidly, add another weight and increase the 'arc distance' by an inch or so.
If the Merlin side falls, remove a weight and decrease the 'arc distance.'
Repeat as necessary, in finer and finer steps, until the Merlin side falls slowly. (if the camera seems to also roll forward and back, or moves confusingly, jump ahead to a bit of horizontal balancing):
Horizontal balance:
Hold the Merlin upright, gimbal handle vertical. Let go!
Watch how it falls––either front or rear or to the side (or with components of both motions.)
Adjust the long blue trim control on the stage, with full turns as shown in the video, until it no longer falls to front or rear, and that component at least is roughly balanced.
Adjust the short blue trim control underneath the stage, with full turns, until it no longer falls to either side, and that component is also balanced––in other words, it hangs level.
Now hold it sideways and check that it still falls slowly toward the Merlin arc side. If not, touch up the fine vertical adjustment of the arc distance (if you run out of arc adjustment, add or subtract a weight and re-adjust the arc)
Note: after any alteration of arc distance or weights, you will need to touch up horizontal trim.
Now set the final 'Z-adjustment' by pushing in the lock button and turning the 'guide ring' clockwise (if it falls too slowly*) or counterclockwise (if it falls too rapidly*) a turn or two.
*If the 'drop time' takes one full second––"Go, one thousand and one"––from the time of release sideways to the moment it passes vertical, you're as good as done!
Hold the Merlin vertical once again and touch up the sideways trim for level, and the fore/aft trim knobs so it hangs at an appropriate attitude for your desired 'headroom.'
And you're done!
(Note: you can submit additional questions
to be considered for this FAQ to: firstname.lastname@example.com)


text:
Police Dogs Search Kansas City Fire Rubble
Kansas City police are using dogs to search the rubble of a restaurant destroyed by a gas explosion. Latest reports from AP suggest 14 people were injured, at least three critically. Photo: Associated Press
This transcript has been automatically generated and may not be 100% accurate.
I ... the the ... Suzuki's easy to install stuff ... it was still ... in the country Club Plaza to stick to the city ... this is just like that that's exclusive on Tuesday ... according to the latest report from Associate Press ... fourteen people and it's a big hit ... at the St this week ... in the massive fire that said smoke high with sixty ... five chief ... Holger RDA said that the site was still being assessed ... as ... there was ... there was no immediate reliable count ... the number of people in the restaurant ... Missouri gas energy utility that supplies the area ... said that ... the indications are that the packaging on the ground well stocked and natural gas line ... the restaurant was in the shadow of the large construction project that has been under way across the street to seventy as ... a bartender who normally works of the restaurants in the explosion happened ... at the peak of the week to a ... happy hour


text:
Sophia Yamauchi lives her life by a simple philosophy: "Don't let the challenge become an excuse."
In a sport that requires unparalleled levels of commitment, Yamauchi – junior co-captain of the 2012 women's swimming and diving team – strives for excellence daily in and out of the pool. One of the crown jewels of head coach Gregg Wilson's illustrious program, Yamauchi has consistently risen to the challenges presented to her, both as an athlete and as a leader.
Yamauchi grew up in a swimming family – her mother is a coach, and her older sisters were both swimmers. The youngest of three sisters, Sophia always viewed her sisters as role models.
"My older sister Penelope swam for Arizona State," said Yamauchi. "She is three years older than me and I always wanted to be like her and do the same things she did."
Following in Penelope's path, Yamauchi began swimming on a club team at age eight and immediately adopted the positive attitude possessed by her sisters. Swimming taught Yamauchi how to be dedicated in the pool and in the classroom at a young age.
Yamauchi quickly learned that she possessed the pedigree to become an elite swimmer, but as any swimmer will tell you, individual talent is rarely enough to get to the top.
"Most of my motivation comes from my teammates," said Yamauchi. "We all have the same goals, and working hard every day helps us push each other."
"I love being around this environment because it is so inspiring," she continued. "My team is full of amazing people."
As a captain, Yamauchi expresses her commitment and leadership by cheering on her teammates and setting a great example in practice daily.
"Our men's and women's teams are so close, and connected, due to practicing together," said Yamauchi. "UCSB stood out to me because I felt I could come here and instantly be a part of the family, and succeed."
Yamauchi arrived at UCSB with average times, but a great mind set. Hard work and a drive to be the best – as well as top-notch coaching from Wilson – has propelled her to elite status.
Yamauchi parlayed a fantastic sophomore campaign in which she finished the 2011-2012 season by placing first in the 200 individual medley (1:58.56), second in the 100 breaststroke (1:01.09) and second in the 200 breaststroke (2:13.74) at the Mountain Pacific Sports Federation Championship into a chance to compete in the NCAA Championships and the U.S. Olympic Trials.
"Ever since high school, my goal was to go to NCAA and Olympic Trials," she said. "Going to the Olympic Trials was an experience that I don't think I'll ever be able to forget, it gives me chills just talking about it."
"I was in shock of where I was, I couldn't believe I was there competing for my team," said Yamauchi. "It was amazing to be there with 17 other Gauchos."
Yamauchi has a goal of not only attending NCAA's in her two remaining seasons, but also placing in the top 16 in the events she qualifies for, which would earn the team points.
In addition to her work in the pool and in the classroom, Sophia recently became an intern for UCSB Athletics Communication department and aspires to work in media relations in the future. Although she doesn't see herself swimming competitively after college, Yamauchi will consider trying out for the Olympics in 2016.
Yamauchi has learned how to set goals and how and reach them. Her leadership skills not only teach others on the team to have a positive outlook in their swimming, but also in their future endeavors.
Even when she races ahead – in the pool, in the classroom, in life – she always brings her teammates along for the ride.


text:
an open letter to the-man-i'll-one-day-marry:
19 comments:
- Taylor said...
It's gorgeous! I wouldn't leave if I was you either. And I want your polka dot jeans! Love!
- Saturday, June 30, 2012
- tandaschroeder said...
BEAUTIFUL pictures.
Where did you get those adorable jeans?
we & serendipity
- Saturday, June 30, 2012
Brooklyn will do that to you. Welcome to the borough :)
- Saturday, June 30, 2012
- Georgette said...
You found it!
You and B are looking beautiful together.
- Saturday, June 30, 2012
- ilene @ muchloveilly said...
i don't blame you - it's absolute lovely!
- Saturday, June 30, 2012
- Mackenzie said...
agh! so weird. i am in brooklyn right now and i totally recognize some of those places :) i don't blame you, dear.
- Saturday, June 30, 2012
- Jacob Phelps said...
it is a charming place from what I can see. also, your outfit is divine!
- Sunday, July 01, 2012
- jimmylou said...
Oh, i am so envious! =)
- Sunday, July 01, 2012
- jill said...
Those are seriously beautiful pictures!!
- Sunday, July 01, 2012
- Jem said...
I don't think I would want to leave either - had a brief flight of fancy while imagining literally falling into your photos :-) I'm always so inspired seeing images of beautiful places elsewhere!
Jem xXx
- Sunday, July 01, 2012
- Alexa said...
i feel the same about my little space, as well :)
so happy you've found that feeling!
- Sunday, July 01, 2012
So...are this pictures Manhattan or Brooklyn? Because I know you moved from one to the other and I don't know the area well enough to be able to tell.
- Sunday, July 01, 2012
- colleen said...
was in that part of brooklyn this weekend and, as per usual, fell in love with is all over again. lovely pictures!
- Sunday, July 01, 2012
Her cute jeans are from Anthropologie. I think they are AG.
i would never want to leave either.
- Monday, July 02, 2012
- Freya Lily said...
I have this weird Bucket List thing or some kind of weird life goal...to live in a place with a stoop. When I was in Brooklyn two weekends ago, the houses I saw when we walked around, those were the stoops I want. Like the ones in your pictures. So beautiful. I want to sit on the stair and drink lemonade.
- Monday, July 02, 2012
- Jennifer M. said...
And that's what he'll love about you! Your love of this place and your ability to take beautiful pictures of it. Any man who doesn't love that about you, doesn't deserve to be with you. ;)
Also... just letting you know that I awarded your blog with a blog award today! You can find out more about it here.
- Monday, July 02, 2012
gorgeous! maybe you'll find him sitting on one of those stoops and you won't have to be plucked from brooklyn! love your dotty jeans too!
- Tuesday, July 03, 2012
- The Lewicutt's est 2006 said...
and why would you? It looks amazing there! So glad to see you're loving it.
- Tuesday, July 03, 2012
- marissa (stylebook) said...
you know i just pinned that cuteass outfit!
- Tuesday, July 10, 2012