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Wednesday, June 27, 2012
Mass Effect 3: Extended Cut
That being said, the Extended Cut is a vast improvement over the previous ending. This ending is significantly stronger, and significantly more cohesive. The Extended Cut is still a poor ending, and is not the ending the Mass Effect series deserves. But it is better than the absolute travesty that preceded it.
(Spoilers below the cut!)
There are two major strengths of the Extended Cut.
First, it cleans up a lot of the unanswered questions surrounding the Choice that were alluded to. Why was the Normandy escaping? How did your comrades on the ground get on the ship? How do you control the Reapers when you are dead? The reasons given are good enough.
It also clarifies who the starchild is, making it pretty clear that its an AI that went rogue and turned on its creators. Why we now trust it to elucidate our choices is not clear, but I guess we just run with it.
The other strength is that it clarifies the aftermath of the Choice, showing what happens to the galaxy and your comrades after your choice. They also got rid of that silly "Into Eden" ending, making it obvious that it was just temporary, rather than a cliche.
The weakness of the Extended Cut is the same as the original ending of Mass Effect 3: the Choice at the top of the Citadel.
I started detailing this weakness, but it got very long, so I'll turn it into a separate post. But basically, if you were unhappy with the Choice before, I expect that you will be unhappy with the Choice now.
Other Details
One minor change I noticed is that during the Battle for Earth there's a sequence where a civilian radios in for help and a medic walks her through bandaging a wounded soldier. In my original game, the civilian failed to save the soldier. Then when a husk approached she took the soldier's gun and commits suicide rather than suffer being harvested. It was quite tragic and shocking, especially as it was purely done over the radio/phone. But in the new play-through, the civilian saves the soldier, and everything works out. I'm not sure if this is an actual change, or if it's a consequence of the lower EMS ratings needed for the "best" endings.
Sadly, they didn't change The Illusive Man confrontation. It's still the impossible Paragon conversation option and double Renegade actions.
There is one new ending: Refusal. If you refuse to make a choice--or if you are like me and Azuriel, you shoot the starchild in the head at the first opportunity--a new ending triggers. In this ending the Reapers win and wipe out everyone. But the information Liara leaves behind allows the next cycle to defeat the Reapers once and for all. Possibly because Liara leaves better clues than the Protheans.
This is actually a really good ending. It makes sense in terms of what came before. It is a real consequence of your choices. The only bad thing about this ending is to get it you have to deliberately spurn the "real" choices, deliberately condemn everyone to death. If this ending had been unavoidable, maybe if your EMS rating was too low, it would have been a solid option.
Of the aftermaths, in my opinion, the best one is Control. Shepard as the Ascended God-Queen of the galaxy, guarding if Paragon, ruling if Renegade. It's totally in character, and so very Dune.
The aftermaths are all well done, and worth seeing.
Finally, baby Krogans! I'm pretty sure this whole kerfluffle was worth it for that one slide.
The weakness of the Extended Cut is the same as the original ending of Mass Effect 3: the Choice at the top of the Citadel. But everything around that Choice has been made as strong as it could be. A lot of the questions surrounding the ending have been fleshed out and answered. The ending is stronger and more cohesive for this.
But the Choice is still a gaping wound. A fatal weakness.
If the original ending was an F, I would say that this ending drags that up to a C.
However, Mass Effect is arguably the seminal science fiction work of the last decade, and it is extremely unfortunate that the ending does not live up to the rest of the series.
11 comments:
Durentis posted this comment to a previous posted. I deleted it because of spoilers, and am reposting it here.ReplyDelete
Though I'm sure I'm in the minority, a quick search shows that Bioware didn't cave on their excellent ending, so I'm happy. And I get new content. :)
I firmly believe that ME3 is about making difficult choices that have universal consequences. ME3 is only about killing the Reapers from the council's standpoint. It's equally about controlling the Reapers from the Illusive Man's standpoint, he did give you life for this result after all. It's equally about synthesis of man and machine, which you learn about, among other end-relevant lessons, in your dealings with the Geth and Quarians. You are put in a unique position to be responsible for the fate of man and machine.
The ending was very well set up. I think if you play through it with the idea of choice and consequence rather than the more simple "death to the Reapers, long live Huamnity" idea, the game will seem much more epic and well delivered.
It's all about choice.. do I dare take the time to recruit everybody? But if I recruit X, Y dies.. is X worth it or is it even right to sacrifice Y to begin with? Do these scientists really need better medi-gel at a time like this?
What is the meaning of life, the universe, and everything, such that I should choose one ending over another?
So... TOR or TSW? :PReplyDelete
Heh, I don't know. I'm going out of town, so I'll push off the decision until later.ReplyDelete
"It's still the impossible Paragon conversation option..."ReplyDelete
What's so impossible about it?
'It's totally in character, and so very Dune.'ReplyDelete
Oh man, I just did the Control ending last night and you are dead on. I was regretting not naming my Shep, Leto II after seeing that!
But I missed the Krogan babies. :( I got to see the Krogan kill each other into extinction instead. >.>
For me personally, I actually enjoyed the original endings, and the extended cut just made me love it more. I know I'm in the minority on that one but meh. Can't wait to finish my other playthroughs and see what they did with the other ones. (No YouTubing for me. That's the easy way out I say. Easy way out!)
- Anonymous10:22 AM, June 28, 2012
"It's still the impossible Paragon conversation option..."ReplyDelete
It isnt just the Paragon choice that can be "impossible" to choose. The mechanic is that as Shepard you need to explore the 'left-hand conversation options' in order to get a Paragon/Renegade choice to throw back during the convo, each time you talk to the Illusive Man (I think its three times, Mars, Thessia and someplace else, I forget). Anyway, you have to explore and choose those Persuasion options EACH OF THE THREE TIMES to get the "impossible" Paragon/Renegade choices to light up during the final confrontation with the IM.
Yeah I agree it's still a mediocre ending. But at least now it's fairly logical, just contrived.ReplyDelete
The worst thing about the ending was the idea of "choice" and that's ignoring the plagiarizing from Deus Ex and the literal manifestation of a Deus Ex Machina. )The whole Starchild construct negates the possible effects that your choices leading up to the confrontation could have made.
The missions up to the end were all literally side-quests. You could have skipped to the Earth showdown with the McGuffin in hand and voila you're a machine god, everyone's a cyborg, or bye bye machines. Well now a screw you mister AI option.
Bioware's ending still shows that the bedrock foundation of the entire story, and their go to mode of creativity is still incredibly plagiarized. And poorly plagiarized at that. The things that Bioware stripped out from David Weber's book were what justified the ending. Without those elements, the ending is still completely detached from the rest of the narrative and hopelessly adrift with all the other shitty deus ex machinas that flawed writers have fled to over the years.ReplyDelete
Sadly, they didn't change The Illusive Man confrontation. It's still the impossible Paragon conversation option and double Renegade actions.ReplyDelete
I have to repeat another commentator's question. What's impossible about it? Getting full regular Paragon/Renegade requires certain convince choices during the game; choices I guess you didn't make.
Well, I suppose it's not technically impossible. But I was pure Paragon through the entire game. Every time I saw a Paragon option I took it.ReplyDelete
Personally, I thought I was 'Paragon enough' that the final Paragon option should have been unlocked.
I think the thing is that I don't see where I went wrong. If I had made a Renegade choice somewhere, then yeah, I could see not getting the Paragon unlock.
I don't really want to be spoilery about it, but what did you do with Illusive Man every time you saw him?ReplyDelete


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Vienna has been crashing for me, and I've narrowed it down to these steps:
1. Open Vienna
2. Select any feed in the left pane (for example, Vienna Support)
3. Command-I for info (or use the menu) — nothing happens
4. Command-shift-R to refresh (or use the menu) — crash, followed by the Apple crash report.
Note: all of my feeds are in folders, in case it makes a difference.
Vienna Version 3.1.9 :e81515b:
I'll attach the contents of the Apple crash screen, in case it's helpful. Please let me know if you need more details.
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Changes related to "Spruce Branch - WM RY"
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|Toddler Time
Event Type: Toddler Time
Age Group(s): Toddlers, Parents/Caregivers
Date: 4/22/2014
Start Time: 11:15 AM
End Time: 12:00 PM
For children 18 months to 3 years and their parents or caregivers. Toddler Time features books, songs, finger plays, music and movement! Free tickets are required and available at the Kids Information Desk beginning at 10 AM. Due to space limitations, only one adult is permitted per child.Library: Clear Lake City-County Freeman Branch Library
Location: Children's Activity Space


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Sharing some of the news channels from around the world
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Fermentation Friday - 2/09 - Cleanliness
Thanks to Matt at A World of Brews for hosting this months Fermentation Friday. Cleaning and sanitizing, I find, is fairly difficult to spell out in details. It's so routine, I never think about it. I guess I could easily wrap it up in only two steps...mild soap and Iodiphor.
Generally I'm pretty good about cleaning and sanitizing. I don't worry too much about it though. I'd say there have only been a couple beers infected, only in bottles. Over the years, my bottle washing has become utterly simply, but also has resulted in what looks like a very thin film on the inside. Trying to use the bristled scrub brush only makes millions of scratches in the film. I tend to throw out these bottles as they have been used countless times. My best guess is that the film is some sort of yeast/soap residue. My bottle collection has gotten smaller as a result of kegging.
I use a small dab of dish soap and a good rinse to clean most everything. After a bottle of beer is poured, its rinsed, a small drop of soap goes in followed by hot water. The bottle sits for the night(s) on the kitchen counter. They are then rinsed thoroughly with hot water, and ready for sanitizer on bottling day.
Carboys don't get cleaned until their final batch is fermented. They get a hot rinse and good scrub, and then sit bunged & inverted, with hot soapy/enviro-bleached water. Then it's scrubbed again and rinsed thoroughly with hot water, drip dried and ready for sanitizer on brewday.
I've never tried Starsan or any other cleaner/sanitizer. I really hate the feeling and white spots that OxyClean leaves. Iodiphor is really the only sanitizer I've ever used, cause it works. I'll use just shy of a full cap in 5 gallons. Then in the case of carboys and kegs, I'll pour out most of it into another vessel or sanitizing bucket. Then pour in more water to dilute the sanitizer by about half, slosh around and completely drain before filling with wort or beer.
I do use the minimum amount of sanitizing solution. Since bottling, racking & brewing usually coincide on the same day, I get to use the same sanitizing water for everything. Also, in the end, everything is cleaned with mild soap (with dedicated sponges, brushes and a special homemade scrubby sponge...cause no oils should get onto any equipment) or thoroughly rinsed, and then all small things go into the sanitizer bucket. So everything gets put away sanitized, and simply gets sanitized before use.
I'm really looking forward to reading all the other entries for this Fermentation Friday topic. If there are better practices or cleaners, it would be good to read about them.


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satchel necesitaba un nuevo diseño de logotipo y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 46 diseños de 16 diseñadores freelance.
Designers! We apologize for having to extend the contest, but appreciate that you may need more time for the new summary here. Would like to see something that evokes a classic jean to men, but also looking cool to wear, something modern retro. Not too busy, font should stay fairly simple/easy to read whether it is used on a large banner or on a small leather label. Easy to recognize, easy to remember. Fun & funky rugged but not whimsical.
River Road Jean Company
Desired Color Scheme:
Dark, rugged red or navy
Desired Style:
Update on Classic Old Signage
Accepted File Formats:
Standard Web Formats (.jpg, .gif or .png); Vector Formats (.eps, .pdf or .ai); Layered Formats (.psd or .tiff)
Classic fit, Classic comfort, Classic style, the logo should be a reflection of the premium quality of jeans we sell. The logo should have a retro quality that makes it feel genuine and authentic, but with an updated look.
It would be great to see a font/lettering that is evocative of 1969 or 1959.
The canoe man needs to be re-illustrated/re-designed. currently, he is sort of flat-looking and too computer-drawn.
You may want to do versions that contain canoe man, as well as versions that do not.
Descubre cómo funciona un concurso de diseño u obtén más información sobre nuestros servicios de diseño de logo.


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Cooking For Engineers
Analytical cooking discussed.
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Recipe File: Prime Rib or Standing Rib Roast
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Posted: Mon Mar 05, 2012 1:28 am
Post subject: Foiled by Imperial vs. Celsius
So, bought a fantastic cut of Canadian Prime Angus Rib Roast. One rib, 1.02 kilos, family of 4. Thought I'd make a nice Sundays roast, invited mom and brother. Found this site, guy up there in the 2006 section added a mustard rub (minced garlic, mustard powder, prepared mustard, chili powder, no onion salt, switched prepared for dijon, added pepercorns). Running late, busy sunday. Got the roast out at 2:00, fine, dinner at 6. Roast on the bbq at 4:30 with olive oil and sea salt and fresh ground pepper, high heat. Sear 3 minutes a side. Looking GREAT! Smells fantastic! Into a roasting pan on a layer of onions, surrounded by potatoes and carrots. Into the oven at 4:30 @200 Fahrenheit. Darn, forgot to put the rub on. Out of oven rub on. Back in oven 5:00. 45 minute check. What the heck? Only 58 degrees? OK times getting late. Oven to 250 Fahrenheit. 30 minute check: 72 degrees. Something is NOT right. Oven too cold? What is going on? Oven to 350, kids are really cranky, wife wondering how much longer. I'm going crazy. 6:50 check: 95 degrees. I'm at a loss, mom and brother had to go. Time to Call in my wife for a second look. "hey, I didn't know you checked temp in Celsius" she says. WHAT! Oh man roast is now at 104, darn. That's just over 200, I hate well done, that's the whole reason for doing it myself and not putting it through my wife's leather making process. Anyways, long story longer, tasted OK, vegetables were good, meat was way overdone.
Lessons learned: when changing batteries in the digital thermometer, don't forget to reset to Fahrenheit to match the oven, or buy next oven with celsius only.
Just thought I'd share after getting all the above advice on my first roast experience.
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Joined: 19 Oct 2007
Posts: 1231
Location: central PA
Posted: Mon Mar 05, 2012 12:58 pm
Post subject:
[ouch] my sympathies!
I've done silly things like that - the most aggravating part is all along you have this nagging feeling 'something ain't right . . . '
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Joined: 16 Apr 2012
Posts: 1
Posted: Mon Apr 16, 2012 6:04 am
Post subject:
Thanks for the recipe, I'm trying new dishes to cook. and this one caught my attention. tried it a couple of times it was hard to have the perfect crusty effect
any ways still worked out fine
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Posted: Sat Nov 24, 2012 3:30 pm
Post subject:
I review this site every year before I cook up a prime rib (I have done 5 large ones so far, a bigger one each time.) I am very thankful to all that have posted as the shared experiences make it less intimidating to tackle cooking an expensive piece of meat! I did a 20lb boneless prime rib roast on my weber genesis silver B gas rotisserie, my largest yet and it was amazing! I only used a single front burner almost on the lowest setting to hit that 220-ish mark and checked temps about once an hour until I started getting close to 130. I let it rest for about 30 minutes while I finished other items and carved the turkey that I had also made. It was a beautiful, even pink from end to end and I could not be happier! Can't wait until I cook the next one.
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Canuk Bill
Posted: Sun Nov 25, 2012 2:19 pm
Post subject: Bladed or mechanically tenderized cuts
Costco Canada along with some other retailers has recently added a notice to almost all of their beef roasts and steaks stating that they have been mechanically tenderized or 'bladed' and recommends that they be cooked to an internal temperature of 160'F or 71'C. This follows a CBC consumer report on the meat retail industry showing that most cuts are processed in this way and may have surface bacteria transferred to the inside. As a person who had previously thought that cooking the outside of a cut above 160' would make it safe, this is disturbing to say the least.
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Joined: 23 Nov 2011
Posts: 19
Posted: Mon Nov 26, 2012 5:39 am
Post subject:
I also was appalled to learn that Costco was mechanically tenderizing solid muscle beef cuts. Several customers in Edmonton contracted e-coli from consuming grilled Costco steaks, which we had hitherto considered of primo quality and a staple of our summer grilling menus.
From now on, I will be inquiring at all butcher counters if they use this totally unnecessary and unsafe practice, before I purchase. NO WAY do I want to cook steaks or roasts to 160F. I'd hate to have to substitute meatloaf for standing rib roast, but at least it won't be tough if cooked to well done.
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Posted: Wed Dec 19, 2012 8:44 pm
Post subject: Geat post
I discovered this post several years ago and keep referring back. Thanks for keeping the web site up. This will be my 4th or 5th one. Each one has been perfect med. rare all the way through. This year Costco has "prime" available and I will be getting it to see if there is much difference. Cooking time is pretty spot on for me. Thanks.
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Posted: Mon Dec 24, 2012 3:53 pm
Post subject: 19-lbs
Like many on this post, I am attempting my first bone-in rib roast for Christmas eve family dinner. Knowing I needed quantity, I bought a 19-lb one and all the info provided on this site have been helpful. 2 questions though: am I to have the oven 225-250 on roast or bake and is it easier to cut the roast in half, pre-cooking, to insure I can deliver med-rare and medium without a hassle? I'm not worried about presentation.
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Joined: 19 Oct 2007
Posts: 1231
Location: central PA
Posted: Mon Dec 24, 2012 4:58 pm
Post subject:
I did an office party dinner once for like 40 people - used multiple 10 lb roasts - I think it is a bit easier to manage than one large.
obviously having two roasts would make the medium/medium rare thing much easier - you can simply start one about an hour earlier than the medium rare.
it also depends on the projected quantity of each you may need - i.e. typically the ends of the roast are more medium than m-rare, to a depth of perhaps 3/4-1 inch. however if half the crowd wants medium, you'll need more medium than that.
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Posted: Wed Dec 26, 2012 12:34 am
Post subject: Prime Rib
I have learned a lot from this forum. This is i the third year that I have cooked using the low and slow method.
I got a nice 16lb roast from a local market (Elburn Market in Elburn, IL.)
I prepped the roast yesterday inserting garlic slivers in slits, rubbed with a bit of olive oil, and then salted it well.
I let the roast warm up from about 34 degrees F to about 46F by letting is sit covered in foil and some towels.
At about 12PM, I put it in the oven at 200F for the first 1.5 hours, and then turned the oven down to 190. At about 4:15 PM, the roast hit my target temp of 121F. I covered and let it rest until about 5PM, and then finished it in the oven at 500F.
It came out beautifully. Perfect Med Rare throughout. The crust had a really nice flavor.
I have done the sear first, and the sear last method, and I am sold on the sear last method. It seems to produce more even results, although both methods make a tasty roast.
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Joined: 12 Dec 2012
Posts: 3
Location: South Windsor, CT
Posted: Wed Dec 26, 2012 2:55 pm
Post subject: Standing Rib Roasts 2012
I did 2 choice 5-rib roasts (bones intact), 9.5 and 9.6 pounds trimmed, respectively. I dry aged them in my second fridge (rarely opened) on a flat rack over a 1/2 sheet pan, covered by a cotton cloth (t-shirt). I changed the shirt every other day; each roast lost ~1#. I covered each with a generous amount of kosher salt and fresh cracked black pepper and let them rest on the counter uncovered for 1 hour before roasting. Oven was at 200° (no convention fan), and they roasted for ~5.5 hours. Internal temperature each hour: started at 35, 43, 61, 82, 103, 122, and I pulled them at 128. They cruised to 138° on the countertop over the next 30 minutes. I cut the bones off and served them separately; they were nicely cooked. Beef was medium-rare on the ends and rare in the middle, with a fabulously tasty crust. As tender and juicy as any prime rib I have ever had.
The only rub was that there was little juice in the sheet pan, afterwards. That's what Williams-Sonoma's beef/veal concentrated demi is for.
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Posted: Fri Jan 11, 2013 10:46 am
Post subject: Rubs, searing, bones, and other thoughts
Traditionally our family does a turkey for almost every holiday, but this last Christmas I felt the need for veriety. I decided to do a Prime Rib. I work at a meat counter and find that the holidays have a cycle around here, Turkeys for Thanksgiving, Prime Rib for Christmas, and Ham for Easter. I wanted to know what the fuss was all about, so I took the plunge.
The Roast: After much debating and arguing (mainly with myself) I decided that a 5 lb roast would be about right for the 5 of us. That's Grandma, Mom, Me, My Husband and His Brother. In eating translation, 2 light eaters, 1 average eater, and 2 healthy young men. In the end we ate all but one steak and the meat off the bones, but they made delicious leftovers. Most people get their roasts "Cut and Tied" meaning that while we process the meat we cut it off the bones and tie it back on. This makes serving so easy as the steaks just lift off the bone... kinda. If you like seasoning between the bones and the meat you can either ask for it cut but not tied and season it yourself, or you can choose from one of the house seasonings to be put on before the bones are tied back on. Due to a bit of a fiasco that happened as they tried to get me my roast I didn't worry about putting seasoning in the middle and I don't think I lost a thing for it. The roast I received in the end was aproximately the 3rd and 4th bone, a bit closer to the chuck end but for marbled because of it, Cut and Tied.
The Rub: Oh the wealth of seasonings and pre-measured rubs and mixes presented to the begining roast cooker. Do your self a favor, don't even concider it. If you want to go "Super simple" then get a house rub and have the butcher season your roast for you; otherwise, be simple! If you can't tick off the ingreedients for your roast rub on one hand you're making it too complicated. After contimplating many recipies and co-workers and customers I found that most rubs come down to either a seasoned Salt Crust or a Herb Rub. While fresher will provide more flavor I tend to use dried because it doesn't start growing (or worse molding) if I don't us it within 2 weeks. The rub I finally picked was one featured on a youtube short (
), the simplicity of the rub appealed to me especially because my husband was doing all the cooking and I didn't feel that a tricky salt crust was either afordable or in his league. Don't get me wrong, he's an excelent cook, but I'm probably just a bit to particular about my meats. I could go on and on about different reasons I picked my rub, but when it comes right down to it I picked it cause the price was right, we already had all the ingreadients.
Searing and Cooking: I admit, I skip searing. I know, it's supposed to add flavor by... adding something to the party, but I've never been able to identify what. So I take the lasy route and skip searing all together. Maybe when I reach the cooking chapter in my Cooking for Geeks cook book I'll understand it better. For the pan I used a large pot like roasting pan with rack... well I wanted to use the rack to make lifting the roast out easier but I wasn't there to manage the kitchen so the rack was left out in favor of the one provied naturally by the roast, which does not have handles. The Roast was seasoned then put in this pan/pot before anything else was put together. I'm not sure when the roast "could have" gone into the oven, but it didn't go into the oven till all the other parts to dinner were prepped and ready. It was roasted in a 350F oven till my probe thermometer informed us that it had reached 130F inside the roast, then it was left to set under foil for about a half hour. Doneness was perfect, even for my brother in law who askes for "proof that the cow his steak came from is burning in hell". My husband suggested that we should have Prime Rib more oftain, not just for holidays... then learned how much it would have cost us if I hadn't pulled out all the tricks I had and bought it on holiday sale.
Oh, and the dog loved the bone she got. Just remember pet safety and supervise dogs with rib bone (many treats for that matter), they have a chance of splintering and getting sharp pieces lodged in esophguses.
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Canuk Bill
Posted: Tue May 07, 2013 5:27 am
Post subject: Blade tenderizing in Canada
Health Canada has recently amended their safe cook guidelines for blade tenderized meat and quite properly listed it in the section with ground meats. Blade tenderizing is the norm for almost all retail sources in central Canada.
Is it worth buying tenderized prime rib and then (over)cooking it to 71'C or 160'F?
If we do not follow the new recommendations, at least we know the risk.
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Michael Chu
Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)
Posted: Tue May 07, 2013 7:43 am
Post subject:
Over the years I've modified how I cook my standing rib roasts slightly. I use a thermocouple and data logger these days and actually cycle my oven on (170F is the lowest it goes) and off maintaining a core roast temperature of 130F-135F depending on desired level of doneness. At 130F, holding the roast temperature for 2 hours is sufficient to pasteurize it. At 135F, 1 hour will pasteurize. At 140F, only 30 min is needed. If you are unable to get an intact roast and only have access to a tenderized (where someone other than you has jabbed it full of slits/holes) roast, then I highly recommend attempting to pasteurize the roast before serving to others.
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Canuk bill
Posted: Tue May 07, 2013 12:29 pm
Post subject: safe cooking temps
Michael Chu wrote:
Over the years I've modified how I cook my standing rib roasts slightly. I use a thermocouple and data logger these days and actually cycle my oven on (170F is the lowest it goes) and off maintaining a core roast temperature of 130F-135F depending on desired level of doneness. At 130F, holding the roast temperature for 2 hours is sufficient to pasteurize it. At 135F, 1 hour will pasteurize. At 140F, only 30 min is needed. If you are unable to get an intact roast and only have access to a tenderized (where someone other than you has jabbed it full of slits/holes) roast, then I highly recommend attempting to pasteurize the roast before serving to others.
This is in line with sous vide cooking methods - 55 °C (131 °F) to 60 °C (140 °F) so makes a lot of sense. Government regulations do not take into account longer cooking times so err on the side of safety.
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The DMAs presentation of Sigmar Polkes work from the past four years will provide an unprecedented opportunity for audiences to view an aspect of the artists creativity little known to date. In the most recent phase of his career, Polke has refined his continuing investigation of popular culture imagery through experimentation with "printing mistakes" - technologically marred images culled from various printed media. Drawing upon pre-existing imagery, such as photographs from a contest of Ernest Hemingway look-alikes and current spy satellite technology that renders targets illegible from the air, Polke manipulates these visuals through photographic processes and exploits them as subjects for his compositions.
Considered in the context of his nearly forty-year career, Polkes work from the last four years builds upon his past achievements and reflects his continued investigation of perception and meaning in art through a wry and often satiric lens. For those viewing Polke for the first time, the exhibition will provide an opportunity to explore a range of his works - from works on paper to grand canvases - all of which offer ironic visual commentary on popular culture past and present. The new work presented in this exhibition will offer those familiar with Polkes past achievements a view into his current thinking, and will illustrate his versatility as an artist and the ever-present interplay of the figurative and the abstract in his work.
"Sigmar Polke is one of the most important and influential artists working today, and over the course of the past 40 years he has created an extraordinarily diverse body of work, " said John R. Lane, The Eugene McDermott Director of the Dallas Museum of Art. "This exhibition will provide U.S. audiences an opportunity to view Polkes most recent work, and how he continues to investigate methods and meanings of art by introducing new themes and techniques into his work."
"Throughout his career, Polke has satirized cultural conventions, yet at the same time has created some of the most engagingly beautiful paintings of our era," comments Charles Wylie, the Lupe Murchison Curator of Contemporary Art and curator of the exhibition. "This exhibition seeks to focus on the artists most recent work to provide those familiar with his work a view into his current thinking and to introduce those new to his work to an art of surpassing intelligence and beauty.
Sigmar Polke: New Paintings and Drawings will be accompanied by a fully-illustrated color catalogue, which will include a section with Polkes own choice of source materials.
Sigmar Polke was born in 1941 in the Lower Silesian town of Oels in former East Germany. At the age of 12 he emigrated to West Germany to the city of Düsseldorf, where he studied at the Kunstakademie. In his early works, he offers wry commentaries on consumerism as perceived from a postwar Germany society during the 1950s and 1960s. Although contemporaneous with the American Pop Art movement, Polkes work maintains a skeptical distance from and critical attitude towards consumer culture. He first became known to the public as a founding member of the school of Capitalist Realism, with fellow German artists Gerhard Richter and Konrad Lueg Fischer. Polke often distorts and exaggerates mass-produced imagery to create works that parody politics, social conventions, and established artistic and cultural values. In the course of the past forty years he has developed an extraordinary diverse body of work, that is reflective of his keen artistic skills and technical expertise, and a playful and engaging cynicism that is truly unique.
He was recently awarded the prestigious Praemium Imperiale International Prize for Outstanding Achievement in the Arts for painting.


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Greenfields Shooting Grounds, Sturry Hill, Sturry, Canterbury, CT2 0NG
01227 713222
MembersJoin our club
Membership of the Greenfields club is not essential. In fact, everybody who comes here regularly soon feels like a member. However there are a number of advantages.
Benefits of Membership 2018
- Members & one guest enjoy special rates on open shoots
- £4.00 saving on 100 clays. (Discount for guest does not apply to competitions)
Members only deals
- when buying 500 cartridges Example:- Eley Olympic Normal price per 25 - £8.95 Members price per 25 - £6.40
- Members discount 10% off Shop items and Shooting Lessons (Special Offers, Sale items, Ammunition, and Second hand Guns are not included)
- Free gun storage for three months, 50% off current charges thereafter.
Clubhouse Facilities
- available to members for private functions.
Save £70 by buying scorecards in advance. 10x100 bird cards or 20x50 bird cards cost £210.
- Ordinary member: £75 per year
- Member's husband/wife: £37.50 per year
- Under 18s: £27.50 per year


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I have the following table in my SQL Server 2008 database:
CREATE TABLE [dbo].[SomeTable]
[Id] [bigint] IDENTITY(1,1) NOT NULL,
[Column1] [varchar](30) NOT NULL,
[Column2] [varchar](30) NOT NULL,
[Column3] [varchar](50) NOT NULL,
CONSTRAINT [PK_SomeTable] PRIMARY KEY CLUSTERED
[Id] ASC
One process inserts data into this table, another process reads all data from this table. Both processes work simultaneously.
one process:
INSERT INTO dbo.SomeTable VALUES ('col1', 'col2', 'col3')
another process:
SELECT Id, Column1, Column2, Column3 FROM dbo.SomeTable
I see that second query does a full table scan, but I need to get all data from this table for further processing(it won't be a very big table, because it will be cleaned periodically. it will contain a 1K-2K rows).
Are there any way to make sure that deadlocks will never happen for this two queries?


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Former world No. 1 Jelena Jankovic advanced to the quarter-finals of the Family Circle Cup after a seven-and-a-half-hour rain delay on Thursday that prevented a number of players from getting on court, including Serena and Venus Williams.
Serena, riding an 11-match winning streak in Charleston, was scheduled to play American qualifier Mallory Burdette, while Venus was to face Varvara Lepchenko for a spot in the last eight. Both matches were rescheduled for yesterday.
The rain fell steadily at the Family Circle Tennis Center until early evening when crews were finally able to start drying the large puddles on the gloppy, green clay courts.
Once play began, ninth-seeded Jankovic — the 2007 Family Circle champion — needed just 64 minutes to oust 19-year-old American Jessica Pegula in straight sets. Pegula won the first two professional matches of her career this week before falling to the Serb, 6-0, 6-4.
Third-seeded Samantha Stosur retired in the second set of her match against Canadian qualifier Eugenie Bouchard, trailing 1-6, 0-2.
The ninth-ranked Stosur was out of sorts against the 19-year-old Bouchard from the start. She had her right leg wrapped and spoke with a trainer after losing the first set. The Australian retired two games later.
It was Bouchard's first victory over a top 10 player.
Bouchard, the reigning Wimbledon Junior singles champion, noticed the wrap on Stosur's leg and that her opponent wasn't chasing down balls she would normally reach with ease. Still, Bouchard felt she'd been playing a strong match.
"I believe that I can beat these players," Bouchard said. "It's time to happen."
Second-seeded Caroline Wozniacki of Denmark moved on without hitting a groundstroke when Andrea Petkovic of Germany withdrew with a calf injury a few hours before their scheduled match.
In the only other match to be completed on Thursday, 23-year-old Stefanie Voegele of Switzerland defeated 10th-seeded Julia Goerges of Germany, 3-6, 6-1, 6-3.
The long rain delay means the year's first clay-court event has some ground to make up to finish by tomorrow. There were still four third-round matches to be played yesterday before the quarter-finals are set.
Serena Williams, who was not sharp despite winning her opening match over Camila Giorgi on Tuesday, will have waited almost three days to play again. Venus defeated 19-year-old Puerto Rican Monica Puig in three sets Wednesday night.
The sisters would each need to win twice more to set up an all-Williams semi-final. They have not played against each other in a tournament since 2009.
Both have enjoyed championship moments at the Family Circle Cup. Serena won titles in 2008 and last year. Venus won the crown in 2004 and last September clinched the winning points as the Washington Kastles took the World Team Tennis title on Billie Jean King Court.
Other delayed matches included sixth-seeded Czech Lucie Safarova against 11th-seeded Sorana Cirstea of Romania and the all-American encounter between Madison Keys and Bethanie Mattek-Sands.
Cirstea, like Serena Williams, also has not played since winning on Tuesday.
Jankovic said it was difficult keeping sharp and loose as the delay stretched through the afternoon.
"I wanted to take a nap, but I couldn't," she said. "We joked that if they rained it out, we have a go shopping day."


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Welcome to The Mohegan Sun Casino
Uncasville CT (Mohegansuncasinos.us) - Connecticut is home to two of the largest casino's in the world. Foxwoods Casino and Mohegan Sun Casino. They are relatively equal in both size and capacity.
The Mohegan Sun Casino is a gorgeous casino that spans 34 (thirty four) stories. Visitors are surely impressed by the striking prominence of the building against the surrounding landscape. The tower was designed in the tradition of the Mohegan Indians. The architectural lines are inspired by typical Mohegan dwellings. The developers wanted to keep custom and reflect the Mohegan tribes pride int the architecture and construction of the building
Mohegan Sun Arena
The Mohegan Sun Arena, see picture, is a 10,000 seat arena where many top sporting events are held. Many top acts are drawn to Mohegan to play at the arena. The arena is a state-of-the-art facility designed to accomodate even large scale theatrical productions and concerts. Important NBA games are held at the Arena every year. The administration of the Arena maintains strict security policies to make certain that events are safe and enjoyable.
Mohegan Sun Hotel and Convention Center
The Mohegan Sun Hotel and Convention Center is also another top attraction which draws thousands of people every month. The Convention Center Expo has over 100,000 (one hundred thousand) square feet of meeting space. This also houses New England's largest ballroom (Uncass Ballroom).
The Mohegan Sun Hotel, see pictures, has 1,200 (twelve hundred) rooms. There are 180 (one hundred and eighty) suites. The casino has many restaurants which are also open 24 hours a day. Mohegan Sun Spa The Elemis Spa is on the third floor of the Mohegan hotel and is the perfect place to relax. Many visitors go to the spa in lieu of gambling or to relax after. Elemis has many day spa packages to choose from. They have full service hair and nail salons. The treatment rooms are spacious and private. The design of the spa is in traditional Mohegan style which is quite relaxing. There is also a fitness center for hotel guests at the spa which offers the top in technology for working out. They also offer a highly popular aerobics room.
Mashantucket Pequot Tribal Nation
In less than two decades, an Indian tribe in Connecticut has created the world's largest casino resort. It sees a rich payoff in Phila.
The Indian tribe at the rear of Connecticut's Foxwoods Resort Casino, which has developed from a bingo hall to the world's biggest casino resort in less than 20 years, had been searching for a new challenge.
It may have found one in its effort to build a slots parlor on the Delaware riverfront in Philadelphia.
Rumored to be considering a Pennsylvania slots parlor for more than a year, Foxwoods Development Co. applied for a gambling license on Wednesday with the Pennsylvania Gaming Control Board.
In pursuing the site on South Columbus Boulevard between Reed and Tasker Streets, Foxwoods and its partners have placed their bet on a 16-acre location that has been identified as a likely gambling center since Gov. Rendell was mayor of Philadelphia.
About 20 firms have demonstrated that they have filed applications in search of one of the 14 licenses on hand. The board itself will not verify who has done so, but aims to announce a list in the beginning of January.
"The Pennsylvania and southern New Jersey markets are much like our friends and patrons back home in the Northeast - great household incomes and strong population numbers, with folks near you already attuned to the significant Atlantic City market," Bill Sherlock, president and chief executive officer of Foxwoods, said yesterday.
Foxwoods is challenging four other firms: Chicago-based Sugar House Gaming, Planet Hollywood, Trump Entertainment Resorts Inc., and Pinnacle Entertainment Inc., of Las Vegas. All five are competing for one of two gambling licenses tied to the city.Belonging to the Mashantucket Pequot Tribal Nation, Foxwoods does not disclose its earnings like publicly traded casino companies do. But industry observers say the billion-dollar Indian casino is one of the most lucrative in the business.


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We're glad to see charges dropped against three University of Colorado at Boulder students who had been arrested for trespassing as part of an effort to shut down pro-marijuana protests.
The students completed community service in order to have charges dropped — and they did so by volunteering with National Organization for the Reform of Marijuana Laws. We have to admit to enjoying the irony of that, despite the fact that it left the district attorney none too pleased.
But on a more serious note, it is appropriate that these three students are not left with criminal records. Their trespass consisted of walking past a barrier and sitting on the grass in an effort to protest the closing of the quad where a pro-marijuana legalization smokeout had taken place on April 20th in years past.
The cases involving students John Demoupoulus, Jonathan Edwards, and Gabriel Kuettel were handled appropriately by Boulder District Attorney Stan Garnett.
"Especially in cases with CU students in minor criminal cases, we want a way to have them be accountable but be able to put the incident behind them and get on with their lives — and that's what we tried to do here," Garnett said, according to a Daily Camera story.
It was a just way of closing the books on the situation.


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Black Watch Lambswool Cloth (U2802/A11)
Availability: In stock
Black Watch Lambswool Cloth (U2802/A11)
Availability: In stock
- Description
Design: Black Watch
Horizontal Repeat: 25cm
Vertical Repeat: 27cm
100% Lambswool
350gms per metre
Width: 150cm
Made in Scotland
- Fabric Information
We recommended that you order a fabric sample before buying to check colour, scale and suitability.
Width: Most fabrics are approx 140cm wide, with the exception of tweed fabrics which are generally 150cm wide.
Cleaning Instructions
All fabrics are suitable for curtains, cushions and general domestic upholstery (except Portsoy and Cullen Designs). Tain Design fabric is suitable for Severe Contract (if treated with a BS5852 Part 2 ignition source 5 finish). Portsoy Design fabrics are not recommended for upholstery. Cullen is recommended for occasional domestic use only. Scotch Guarding can be arranged on all fabric if required
Colour Matching - We cannot guarantee precise colour matching against samples or between different batches. Where colour matching is important, we recommend that a stock cutting is requested
- How To Request A Sample


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WMG Lates, our bimonthly after-hours events, are a chance to experience the Gallery in a relaxed adult atmosphere. Visit the special exhibitions and sample some of the best art, music, poetry and performance in London co-curated by Vine Collective.
This April, be uplifted by the rhythm and beauty of South African culture inspired by the politics of cloth in the exhibition Social Fabric. Legendary musician and social activist Eugene Skeef leads percussion workshops and a live participatory performance, and Poet and "Renaissance man" Leeto Thale performs.
The most potent weapon in the hands of the oppressor is the mind of the oppressed.
Steve Biko, I Write What I Like, 1978
The line up
Eugene Skeef
Eugene Skeef FRSA is a London-based South African percussionist, composer, poet, educationalist and broadcaster. He also works in conflict resolution, acts as a consultant on cultural development and teaches creative leadership. Eugene has made his mark on the British cultural scene through his innovative creative projects that straddle a wide spectrum of art forms, including community music, jazz, 'world' music, European classical music, contemporary dance theatre and children's storytelling.
Eugene's roots are firmly established in his cultural work with Steve Biko, the late South African civil rights leader. As a young activist he co-led a nationwide literacy campaign teaching in schools, colleges and communities across apartheid South Africa. He has composed for major orchestras such as the London Philharmonic Orchestra, the London Sinfonietta and the Royal Scottish National Orchestra. His collaborative project The Battle Of The Wordsmiths (with writer Tunde Olatunji and Blue Hippo Media) was shortlisted for the PRS New Music Award.
memory of beauty
in the paradise
i knew as a child
but i remember
that a flower can grow
from the alluvium
of history's waste
Eugene Skeef
Leeto Thale
Leeto Thale is a performance artist, a writer and poet who also works as an arts producer and curator. His published works include poetry, feature newspaper articles and he has written and released music on various digital platforms. His current projects include a documentary which integrates fiction, as well as a full length music album and a novel. Aptly described by his peers as the Renaissance man.
She cries out
But that crying
Is her springtime
Give me that
Play me that -
She signals
To the master
On the drum.
Leeto Thale
Matt Temple
Matt Temple runs the South African afro-jazz music label Matsuli Music. This specialises in the reissue of long long South African classics from artists such as Batsumi, Sathima Bea Benjamin, Dick Khoza and Tete Mbambisa amongst others. Based in London Matt was exiled during the 1980s for refusing to serve in the apartheid army. He was one of the creators and contributes to the definitive South African music blog electricjive.
@matsulimusic (Twitter/Instagram)
About Vine Collective
Vine Collective create eclectic nights hosting writers, live music, film makers, DJs and poets. Co-curating the WMG Lates, Vine Collective invite artists to respond to the Morris collections and special exhibitions with new or existing work.
See https://twitter.com/vine_collective for more information.
The Programme
|6.30 – 7.15pm
Percussion and body rhythm workshops with musical virtuoso Eugene Skeef
Drop-in, no experience necessary
|7.45pm – 8.30pm
Percussion and body rhythm workshops with musical virtuoso Eugene Skeef
Drop-in, no experience necessary
|8.15pm – 8.45pm
Poetry with Leeto Thale
Introduced by Kirsteen McNish of Vine Collective. Unreserved seating and standing.
|9.15pm – 10pm
Africa Rising Finale
Two of South Africa's leading poets and musicians perform together for the first time in an uplifting blend of words and music: Leeto Thale and Eugene Skeef.
Following the performance, Eugene will lead the audience in a unique collaborative musical experience.


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If you enjoyed Eric Puchner's Model Home, you might also like these funny-with-a-twist novels:
- Domestic Violets Matthew Norman "This debut comedic novel takes on the corporate machine, the literary machine, adultery, family, and dogs with anxiety disorders…a thoroughly entertaining, light but thoughtful read." - Publishers Weekly
- Little Children Tom Perrotta Unexpectedly suspenseful, but written with all the fluency and dark humor of Perrotta's previous novels, Little Children exposes the adult dramas unfolding amidst the swingsets and slides of an ordinary American playground. "Once again, [Perrotta] proves himself an expert at exploring the roiling psychological depths beneath the placid surface of suburbia." - Publishers Weekly
- On Beauty Zadie Smith Set on both sides of the Atlantic, Zadie Smith's third novel is a brilliant analysis of family life, the institution of marriage, intersections of the personal and political, and an honest look at people's deceptions. It is also, as you might expect, very funny indeed.
- The Financial Lives of the Poets Jess Walter A funny—and painfully timely—new novel of one man's attempt to save his family from economic disaster by putting his entrepreneurial leanings toward a life of petty crime. "Walter does for the nation's bleak financial landscape what he did for 9/11 in The Zero: whip-smart satire with heart. Matt Prior quits his job as a business reporter to start Poetfolio.com, a Web site featuring poetry about finance." - Publishers Weekly


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Seeking a well-deserved break from your latest misadventures, you treat yourself to the extravagant luxury of the most talked about train of our time - the legendary Orient Express. Unexpectedly, and rather unfortunately, the holiday turns out to be extremely short-lived. The train has barely left Paris when word spreads that someone has just been murdered...
As the "Mystery Express" hurtles toward its final destination of Istanbul, passengers spin a web of intrigue and deception through rumor, gossip and innuendo. Your mind races as you consider the possible suspects and their motives. Will you uncover the culprit before reaching the end of your journey?
Mystery Express is a new whodunit deduction game set aboard the Orient Express. Clues to the murder are made up of 5 different crime elements - Motive, Location, Modus Operandi, Suspects and Time - each represented by a set of Crime cards. At the beginning of the journey a card from each set is hidden under the board. You must then try to deduce all 5 elements of the crime before the train reaches it's final destination.
Beginning in Paris, the Mystery Express makes stops at 5 cities - Strasbourg, München, Wien (Vienna), Budapest, and finally Istanbul. The length of each leg of the journey varies, so depending on the location of the train, players have only so much time to move about the train, speak with fellow travelers and undertake specific actions as part of their investigation.
Clues can be found in any number of places on board the train - Club Car, Dining Car, Lounge Car, Passenger Car, Sleeping Car and Smoking Car. Each car enables different types of investigative actions.
Other events occurring during the journey will provide even more clues - new passengers with additional information come aboard in Strasbourg and Wien, while the train disappears into a long dark tunnel near München (Munich) giving players a chance to peek into their neighbor's hands.


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kcphotos needed a new logo design and created a contest on 99designs.
A winner was selected from 191 designs submitted by 41 freelance designers.
Clean, modern and simple logo needed for a professional photographer. Can be text only or have graphic elements.
Steve Puppe Photography
Desired Color Scheme:
black, shades of dark and grayish blue on sitepoint.com, open to other colors
Desired Style:
Clean, contemporary and modern
Accepted File Formats:
jpg, gif, psd, ai
Thanks to all that have entered. I am choosing my finalist now.
Find out how a design contest works or learn more about our logo design services.


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Bravo has been able to take viewers inside the fashion industry with shows like "Project Runway," "Shear Genius" and "The Rachel Zoe Project" but the show it debuts Monday might leave some rethinking their desire to work in the rag trade. "Kell on Earth," which debuts at 8 p.m. MT Monday, features fashion publicist Kelly Cutrone of People's Revolution and her staff as they prepare for Fashion Week shows in New York.
It's low on glamour and high on anxiety, at least in the episode we screened. Terrified interns, bickering among the staff, and equipment failures put viewers on edge. Sure we know it's stressful to stage a fashion show, but can't people be a little more chilll? Cutrone is fond of saying "If you have to cry, go outside" (also the name of her new book), and makes it clear she's not going to let her young charges get away with meltdowns. Cutrone and her partners Emily Bungert and Robyn Berkley talked about the show in a conference call. Here are some excerpts, edited for clarity:
Q: How do you handle show crashers and seat changers at fashion shows, which is always an issue.
Emily Bungert: It does happen a lot at Bryant Park, where people come to the shows and they are not invited and they are just hoping that they can get in because maybe there will be some extra seats or space at a show. Sometimes if we have a show that's not full to capacity and there's someone who is a student or someone that really does want to come in, if we have space, sometimes we will accommodate them.
Robyn Berkley: Well, in my experience of doing seating, it's easier just to grab security because most people don't want to move from their front row seats.
Kelly Cutrone: I look at it like the Whack-a-Mole game at the fair, the one where you have the mallet and like the heads keep popping up and you have to keep hitting it on the head because you know those front row seats end up costing about $300 to $500. Those first three rows are the money seats and that front row is very, very limited and you always have more requests and need for the front row than you have seats.
There are a lot of writers that will just split out of there(if someone takes their seat). And I don't want to be the person afterwards standing backstage getting fired because the reviewer left.
(She'll say) "Excuse me, could you please get up out of this seat. It's not your seat." And then they'll go like, "You are so rude." And then they go to steal the gift bag underneath, and I'm like, wait a minute, you're crashing. Now you're going to steal the gift bag and I'm rude?
Q: How do you deal with designers who want all A-listers in the front row, but they might have a bad crowd or they're up against a bigger show across town and the logistics aren't working out. How do you explain that to the designer who thinks that everybody from Anna Wintour on down should be you know there?
Kelly Cutrone: We tell our clients that they have to take responsibility for their brand and that we're publicists, not magicians. So you want to be in "Vogue," then make "Vogue" quality clothing.
If you come in here with some kind of rinky-dink rickrack cotton dress that's selling for $149 and you think that it's going to sit next to Givenchy you're kidding yourself.
Emily Bungert: Yes, I think most of our clients we definitely have to manage their expectations right from the get-go.
We go out to the press, we do all the introductions (to top magazines) and we can't promise their attendance but we can do our job and outreach to them.


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Primaloft Down Alternative Duvet & Pillow
Easy, hassle-free returns online and in-store for eligible items.Learn More
Earn 5% Back in rewards4 plus free standard shipping3every day when you shop with your Williams Sonoma credit card at Williams Sonoma.Apply Now Learn More
- Summary
Primaloft fill is the luxury alternative to down in duvets and pillows. Easy to care for, the spun microfiber provides loft, warmth and cozy comfort. It's also hypoallergenic and antimicrobial, making it the ideal choice for sensitive sleepers as well as those who prefer down-free bedding.
- Covered in 300-thread-count white sateen woven from smooth, long-staple cotton.
- Duvet's baffle-box construction prevents shifting of fill and ensures uniform thickness.
- Duvet available in choice of three fill weights.
- Pillows available in three degrees of firmness.
- Machine washable.
- Made in USA of imported materials.
- Dimensions & More Info
- 90" x 88"
- Light fill weight: 32 oz.
- Medium fill weight: 42 oz.
- Heavy fill weight: 52 oz.
King/Cal King:
- 106" x 92"
- Light fill weight: 39 oz.
- Medium fill weight: 52 oz.
- Heavy fill weight: 62 oz.
- 26" x 20"
- Soft fill weight: 18 oz.
- Medium fill weight: 21 oz.
- Firm fill weight: 24 oz.
- 36" x 20"
- Soft fill weight: 24 oz.
- Medium fill weight: 29 oz.
- Firm fill weight: 34 oz.
- 26" x 26"
- 12" x 16"
- Shipping
Shipping Information
UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.
Shipping Rates
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
Return Policy
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
Select Size: Full/Queen
Select Fill:
- Exclusive


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On Exhibit: Tentacles
Animal Facts
Scientific Name
Metasepia pfefferi
Animal Type
small shrimps, fish and crabs
to 3.1 inches (8 cm)
octopuses, squid, other cuttlefish; Class: Cephalopoda; Order: Sepioida; Family: Sepiidae
Papua New Guinea and the Philippines to northern Australia
At the Aquarium
Native to coastal mudflats in northern Australia, the flamboyant cuttlefish has been difficult to obtain and exhibit. We're one of only a few aquariums that have ever displayed this colorful species. "It's not easy to find in the wild," says Aquarist Bret Grasse, one of our main cuttle keepers. "We've been trying to get them for years."
One challenge has been the delicate nature of the gossamer-looking animals. So Bret developed a cushioned, netted enclosure to keep them safe.
"We've raised many generations of flamboyant cuttlefish now," says Brett. "It gives me great satisfaction, and it's aligned with the mission of the Aquarium, and our desire not to remove wild stock from the ocean. We've cultured and given away well over 1,000 cuttlefish to other institutions!"
Natural History
The flamenco dancer of the cuttlefish world, the flamboyant cuttlefish is a perpetual color machine, continually flashing vibrant yellow, maroon, brown, white and red along its body. "Within seconds of emerging from the egg, they show these beautiful dark markings contrasting with brilliant pink tentacles," says Brett. "It's incredible—unmatched in the animal kingdom!"
This small but feisty cuttlefish can be found walking along the seafloor on arms and fins—a rarer mode of transit for these otherwise adept swimmers. Unlike other cuttlefish species, the flamboyant cuttlefish doesn't dart away when threatened. It remains stationary, flashes its hypnotic color scheme and pulses its fins. Its bold coloration has long been suspected of signaling toxicity, but recent research hasn't found evidence to support the claim. It's possible the bright coloration is more of an elaborate bluff than a deadly giveaway.
These cuttlefish live about a year, and eat a variety of foods. Babies are fed mysid and brine shrimp, and adults are fed fish, crabs and shrimp. They're one of the smaller cuttlefish species, at about eight centimeters.
Flamboyant cuttlefish are cephalopods related to squid, octopus and chambered nautilus. The cuttlefish's flat body allows it to live and hover near the ocean bottom where it finds its favorite food. An outer shell once covered the cuttlefish's body but has since evolved into a porous internal shell called a cuttlebone. The cuttlefish varies its buoyancy by varying the amount gas and liquid held in the holes of the shell.
As with other sea life, pollution, overfishing and habitat destruction pose serious threats to cephalopods. Habitat destruction, bottom trawling, pollution by runoff and saltation threaten cuttlefishes' environments.
Cool Facts
Males fight for choice mating dens. Most fights end without major injuries. After the males win their territory, female cuttlefish appear at the dens and mate with resident males. Fertilization is internal.
Face to face the cuttlefish embrace and the male uses a special arm to transfer a sperm packet into the female's mantle cavity. After mating, the female retreats deep within the den where she lays her eggs one at a time. She coats the eggs with a protective sheath and carefully cements them to the roof of the den. She leaves the eggs unattended to develop and to hatch on their own. The female dies shortly thereafter.
Cuttlebone is composed of calcium. This calcareous cuttlebone is often fed to birds to whet their beaks or as calcium supplements.


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Washington, D.C., March 10, 2011 – The Committee on Payment and Settlement Systems (CPSS) and the Technical Committee of the International Organization of Securities Commission (IOSCO) today released for comment the consultative report on the Principles for Financial Market Infrastructures. The CPSS and IOSCO expect these principles to play an important role in the future regulation of financial market infrastructures around the world.
The U.S. Securities and Exchange Commission and the U.S. Commodity Futures Trading Commission (members of the Technical Committee of IOSCO) and the Board of Governors of the Federal Reserve System (a member of the CPSS) encourage interested persons to review and comment on the consultative report.
The deadline for submitting comments on the Principles for Financial Market Infrastructures is July 29, 2011.
The consultative report contains updated and new proposed international principles for systemically important payment systems, central securities depositories, securities settlement systems, central counterparties and trade repositories. The 24 proposed principles would replace existing CPSS and CPSS-IOSCO standards for payment, clearing and settlement systems previously published in the Core Principles for Systemically Important Payment Systems, Recommendations for Securities Settlement Systems and Recommendations for Central Counterparties and introduce principles for trade repositories for the first time.
The consultative report on the Principles for Financial Market Infrastructures is available at www.bis.org/publ/cpss94.htm. Comments on the report should be sent via e-mail to email@example.com and firstname.lastname@example.com.
# # #


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2012, March 14 HearingPage address: https://www.mnsu.edu/parking/hearing/2012/
Annual Parking Hearing Testimony Received March 14
Parking Advisory Committee members listen to testimony provided at March 14, 2012, Annual Hearing on Parking Policies, Budget, and Capital Improvements. In this photo (from left to right): David Cowan (PAC Chairperson), Mike Ramirez, David Schieler, Jodi Orchard, Sue Edstrom, Roberta Spangenberg, and Mike Lagerquist. Not pictured but present at the hearing include PAC member Autumn Hamilton, and Marty Rost.
Check the following documents for references
- Hearing Docket
- 5 Year Parking Lot Maintenance Plan
- Green Transportation Fee Budget Detail
- Permit Revenue Mockups
- Minnesota State Parking Rates
- Proposed Parking Map 2012-13
- Parking and Transportation Budget - 2012-13 Proposed
- "Post Hearing" Parking Advisory Committee Recommendations


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Well, at this point the survey says nothing… because it's new and you're invited to answer a few questions.
As our Live With MS Blog community has grown here on EverydayHealth.com, people on the inside have noticed. You are some of the most engaged visitors to their entire site. That being said, they feel like they'd like to know more about us so as to serve us better.
I took the first version of this survey and made some recommendations as to how this 2.0 version appears. One of the things I liked best about the questionnaire is the open answer format on so many questions. How many times have you tried to fill out a survey and thought, "None of the above"? Well, this will give you the opportunity to answer as you really feel/think; not how some surveyor thinks you might want to answer
If you are interested in completing this set of questions (it took me about 12 minutes), simply click on this link to the survey.
Everyday Health doesn't just want to hear from those of us with the diagnosis of MS; our care partners are encouraged to click on the link and answer as well. The more they know, the more they can tailor attributes of their pages for us.
I can tell you that they are committed to our community and I hope that each of you will take a few minutes and have a go.
Wishing you and your family the best of health.
Don't forget that you can also follow me via our Life With MS Facebook page, on Twitter, and our new group on MS Connection.org. Check out our bi-monthly blog for the UK and look for our Very Special new monthly blog for the National MS Society.


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Celebrity bling is going to go to a good cause this weekend.
Jewelry Designer Raju Rasiah has decided to donate all his jewelry that stars wear to the Golden Globes and SAG Awards through his Web site to the Haiti Earthquake Relief Fund.
Stars such as Cheryl Hines ("Curb Your Enthusiasm"), Kate Flannery ("The Office"), Eva LaRue ("CSI: Miami"), and Stephen Lang ("Avatar') will be wearing Rasiah's jewelry to the awards shows over the next two weeks, including a $15,000 ring with ¾ diamond carats and a 12-carat star sapphire to be worn by Hines to the SAG Awards.
Rasiah hopes that the ring will raise between $20,000 & $30,000 dollars for Haitian relief.
Related Content from AccessHollywood.com:
VIEW THE PHOTOS: Celebs Who Give Back
PLAY IT NOW: 2010 Golden Globes: Why Brad & Angie Won't Attend (January 12, 2010)
PLAY IT NOW: 2010 Golden Globe Nominations: Helen Mirren Happy On This 'Beautiful Morning'
MORE ACCESS ON THESE TOPICS: Jewels Of The Red Carpet - Red Carpet - Golden Globes - Screen Actors Guild


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The President is on vacation in Martha's Vineyard right now. Whoo! Or not? Well, however upset/indifferent this makes you, it's doing one amazing thing. Obama has brought the gift of decent cell service to the citizens. It's like Christmas!
Martha's Vineyard is known for especially spotty coverage for most of the year. If you go up there you might as well be off-grid, which is one of the reasons why I never go for my own stately vacations. But when the Obama family arrives, the island is suddenly awash with ringing cell phones like a holiday chorus. Why? The two Verizon cell towers the president brings with him are to blame.
According to the New York Times:
Many residents and visitors said they considered the few weeks of better connections a kind of gift from the White House. Some described jumping when their phones went off in the library or post office, unaccustomed as they are to hearing them ring at all.
What's that noise my pants are making?? Not everyone benefits, though. While Obama's fellow Verizon customers can rejoice, folks on other carriers will miss out. And not everyone likes the extra noise. Noisy phones gets in the way of all that golf, you see. [NYT]
Photo Credit: AP Photo/Carolyn Kaster


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Former Portsmouth restaurant owner pleads guilty to wire fraud for using customer credit cards
CONCORD, N.H. (AP) � A former New Hampshire restaurant owner admits he committed wire fraud by using customers' credit card information to bilk more than $200,000.
Brian Pearson pleaded guilty in U.S. District Court Thursday to wire fraud.
From late 2009 until the spring of 2011 Pearson owned and operated Bella Sol restaurant in Portsmouth. But court documents show he was vexed by money problems throughout that time period � pleading guilty in 2010 to passing bad checks and often failing to pay the restaurant's rent.
In his plea agreement, Pearson admitted to making 1,400 unauthorized charges to the credit cards of 250 of the restaurant's patrons. He obtained the credit card information from the restaurant's point-of-sale system.
He faces a maximum of up to 20 years when sentenced July 8.


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|● What is M.2?
M.2 is formerly known as the Next Generation Form Factor (NGFF), this is newer and smallerformfactor that use the PCI Express interface. You can simply consider this as Mini "Minicard". This formfactor was introduced and widely applied on thin notebook computers, and tablet computers, to create a thinner, powerful unit.
You can see more product picture and specifications on 2 of our products, WNFQ-158ACN(BT), WNFQ-255ACN(BT) and WNFQ-258ACN(BT).
If you wish to learn more about M.2, feel free to contact our sales for more information at firstname.lastname@example.com


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A key challenge in evaluating anti-obesity treatment is determining how to objectively measure a person's desire to eat; with concerns about obesity on the rise, a research team from the University of Cambridge shares a possible solution.
Researchers at the University of Cambridge have developed a novel method for evaluating the treatment of obesity-related food behavior. In an effort to further scientific understanding of the underlying problem, they have published the first peer-reviewed video* of their technique in JoVE, the Journal of Visualized Experiments.
In the video, the authors demonstrate their means of objectively studying the drivers and mechanisms of overconsumption in humans. To do this, they assesses their subject's willingness to work or pay for food, and they simultaneously track the corresponding brain activity using an MRI scanner.
"We present alternative ways of exploring attitudes to food by using indirect, objective measures - such as measuring the amount of energy exerted to obtain or view different foods, as well as determining brain responses during the anticipation and consumption of desirable foods," said the lab's principal investigator, Dr. Paul Fletcher. He and his colleagues use participant hand-grip intensity (referred to as "grip force" in the video) to calculate the motivation for a given food reward.
According to Dr. Fletcher, typical approaches for evaluating anti-obesity type drugs rely on more subjective methods - like having test subjects self-report their ratings of hunger and cravings.
"When a person is asked how much they subjectively desire a food, they may feel pressured to give a 'correct' rather than a true answer," said Dr. Fletcher, "[Our] grip force task may, under certain circumstances, present a more accurate reflection of what they really want."
Dr. Fletcher and his colleagues brought the technique to JoVE after using it in their earlier publication, "Food images engage subliminal motivation to seek food," published in 2011. They decided to publish a video capturing the protocol "Because it offered the opportunity to demonstrate the methods more fully," he said.
In the video, Dr. Fletcher expands on the purpose of publishing the method with JoVE. "Individuals new to the technique may struggle because there aren't many examples of grip-force tasks published in the literature, and there are no full and clear descriptions of how to design and set up the tasks," he said.
With rising concerns surrounding obesity, researchers can use the technique presented in the JoVE video to determine the efficacy of a potential emerging market in anti-obesity medicine.


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13 fascinating facts about Stephanie Moore:
• 90's music is my favorite and I have no shame attempting to sing all the lyrics even if I get them wrong.
• I was a Girl Scout for many years and still proudly support them by buying a lot of cookies every year.
• My favorite story was when I went to Washington D.C. to cover a group of veterans on the Honor Flight, to this day I still have a soft spot for World War II Vets.
• I am obsessed with peanut butter, and can often be seen eating it directly out of the jar.
• I worked at the Hy-Vee floral shop for 8 years and helped design my own wedding flowers.
• My husband Ryan is such a HUGE Nebraska Cornhusker fan, we held our wedding on the team's bye-week so he wouldn't miss a game!
• Throughout college I worked at NPR and loved it! When I retire from TV I want to go back!
• I love to cook and swap new recipes with my Dad.
• My great grandparents migrated to Iowa from Italy and started Graziano Bros Grocery, I love their pepperoni and homemade sausage!
• My first car was a 2000 Dodge Neon that I drove for 10 years until it literally fell apart and I had to say goodbye.
• I started watching Young & The Restless with my Mom in high school and now rarely miss an episode.
• Although my sister, Ashley is 4 years younger she is 6 inches taller and I often get mistaken for the younger sibling
• I started getting gray hair in my teens, thank goodness for hair color!!!
Stephanie joined Channel 13 news in December of 2011 and started as a Multimedia Journalist. before becoming a reporter in December of 2012.
Before coming to WHO, Stephanie worked four years as a reporter for KLKN in Lincoln, Nebraska.
During her time at KLKN, Stephanie reported, anchored and produced. While there she also won a "Gold Award" from the Nebraska Broadcasters Association for her story on a military dad and his children.
Stephanie graduated in 2007 with a Broadcasting and Communications degree from Northwest Missouri State University in Maryville, Missouri-GO BEARCATS!
Stephanie's excited to be back in Des Moines, reporting the news in her hometown. She was raised in West Des Moines and most of her friends and family still live in the area.
"It's such a great feeling to know I'm able to do what I love in the town I grew up in," says Stephanie.
When not at work, you can find Stephanie taking care of her new son Sawyer and cheering on the Huskers with her husband, Ryan. She's also part of the Italian American Women of Iowa and Ankeny Jaycees.
You can reach Stephanie at email@example.com, and follow her on Facebook (@StephanieMooreWHOTV ) and Twitter (@StephMooreWHOHD).


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Anything Goes
This story appears in the January 1999 issue of . Subscribe »
Ask Generation X entrepreneurs how they found start-up capital and they'll say they simply walked into a bank and requested a loan. Yeah, right. A baby-faced CEO has about as much of a chance of landing a loan from a traditional bank as Bob Hope does of winning the X Games' synchronized skydiving competition.
Talk to a bunch of young entrepreneurs, and they'll all tell you the same thing: To banks and government institutions like the SBA, they're not gray and fat enough to be taken seriously.
That may sound bogus, but that's the way it is. Still, savvy young entrepreneurs are finding creative ways to beat the start-up cap trap. Some ask mom and dad to "send money now!" Others turn to college connections to collect the coin they need to launch their businesses. It all boils down to this: Finance 101 is a self-taught course. On the following pages, meet eight entrepreneurs who passed with flying colors. You'll probably find one whose methods work for you.
Christopher D. Lancette, a journalist in Atlanta, writes for a number of local and national publications.
X-IT Products LLC
business: home safety products
founders: Andrew Ive, 30; Kevin Dodge, 28
year started: 1997
location: San Francisco
employees: 3
1997 revenues: N/A
1998 revenues: about $1 million
start-up costs: $250,000 (first round); $300,000 (second round)
sources: college professors; a wealthy Harvard alumnus
Andrew Ive and Kevin Dodge considered seeking venture capital to fund their company, which sells emergency ladders that help people escape their homes during a fire. After doing their homework, however, they opted not to waste the time. "Most VCs are focused on high tech," says Ive. "It's incredibly hard to find one that will loan to a consumer goods company."
They also considered raising bigger bucks by selling a greater percentage of the company. Instead, they chose to sell about 30 percent of the company to multiple parties, including a couple of college professors they knew from Harvard. College connections then led the partners to an additional angel investor, a wealthy Harvard alumnus. (Angel investors are wealthy individuals who put some of their disposable income into start-ups, assuming risk in exchange for a percentage of the profits.)
With funding secured, the pair convinced major outlets such as Kmart to carry their ladders, which have tangle-free steps suspended on heavy-duty, fire-resistant webbing. They also earned a spot in the Sears catalog, among others.
With success under their belts, Ive and Dodge are currently developing a second home safety product they hope to release in March.
business: computer software
founder: Greg Meffert, 33
year started: 1992
location: New Orleans
employees: 25
1997 revenues: $2.5 million
1998 revenues: $3 million to $4 million
start-up costs: $7.5 million
sources: Hollywood actress; state government program
If Greg Meffert's story sounds straight from Hollywood, that's because it is.
An attorney for one of Hollywood's hottest young actresses was in New Orleans, looking for a company in which to invest some of her money, when he got lost. Stumbling upon a good citizen, he asked for directions. That citizen happened to be an attorney connected to Meffert. By the time the chance encounter was over, an investment of $3.5 million was in the works.
"It's a weird story, but it's true," says Meffert, who's done some acting of a sort: After several banks turned him down, Meffert asked an older friend to pose as company president while he played the role of head of technical support. Despite the ingenuity, however, the effort failed. "The banks down here didn't know how to spell PC," Meffert remembers. "They just didn't get it."
A second source of funding that did pay off was a unique state government program that uses premium tax credits to fund entrepreneurial ventures. For Meffert, that meant $4 million, which he used to develop 11 products designed to link various computer applications with scanned documents.
Says Meffert, "The banks didn't help me at all. Even after Bill Gates changed the image of young entrepreneurs for the better, they still didn't loan me any money. They were just nicer to me because they didn't want to take the chance they might be pissing off the next Bill Gates."
Honest Tea Inc.
business: bottled tea manufacturer and marketer
founders: Seth Goldman, 33; Barry Nalebuff, 40
year started: February 1998
location: Bethesda, Maryland
employees: 5
1997 revenues: N/A
1998 revenues: $500,000
start-up costs: $600,000
sources: the majority from Nalebuff's business contacts; the rest from Goldman's friends and family
Seth Goldman was a thirsty guy who really loved tea. Barry Nalebuff was a Yale professor and marketing expert who really loved tea. Several years after kicking around the idea that genuine, made-from-real-leaves stuff didn't exist in the market, Goldman quit a high-paying job at a mutual fund company in Bethesda, Maryland, so he could bring it there himself.
Nalebuff, ready to bet on the idea, put up the first $200,000 of seed money. He used his contacts in the business world to find additional dollars. Goldman, meanwhile, made batches of his dream brew in his kitchen and gave tastes to supermarket buyers. He also showed them his distinctive labels that featured original artwork representing each flavor--such as a mosaic pattern for Moroccan Mint. "I told them `This is what I've got and I'd like to have it on the shelves in a month and a half,' " he says.
Remarkably, he did. Before long, the two had sold 100,000 bottles in stores nationwide. Their strategy? Honest Tea offers five flavors that sell for 20 to 40 cents more than Snapple and others.
After their booming start, the partners are now quenching their thirsts with cash.
Swayne Agency Literary Management & Consulting
business: literary agency
founder: Lisa Swayne, 29
year started: 1997
location: New York City
employees: 2
1997 revenues: N/A
1998 revenues: $2 million
start-up costs: $3,000
sources: personal savings; husband's moving allowance
Lisa Swayne easily wins the award for doing the most with the least. She didn't really even have "start-up capital." Sofa-cushion change is more like it.
"I was so broke I stole paper clips," she says. She's not kidding. Swayne was working for a literary agency in Washington, DC, when she was bitten by the entrepreneurial bug. Figuring no one would be interested in loaning a one-woman show money to peddle books, Swayne pillaged her meager savings account. "I was more frugal than I've ever been in my life," she remembers.
The penny-pinching paid off. Thanks to the three clients who signed on with her when she and her husband moved to New York City, Swayne managed to pay the bills those first few months.
Then the revenues poured in. Swayne's specialty is working with new media clients such as Aliza Sherman, author of Cybergrrl! A Woman's Guide to the World Wide Web (Ballantine, $12). Though some publishers are still wary of anything Internet-related, Swayne is certain the print media success of Sherman and others will show that cyberstars are generating new fields of interest people will want to buy books about.
At least one lender agrees: Citibank's entertainment division just loaned Swayne enough money to launch a small-scale campaign promoting her agency. "By the time it's over, I won't have spent more than $90,000," she says. Considering what she started with, though, she'll likely turn that bread into enough to feed the entire publishing industry.
EEF Productions
business: video production
founders: Jon Efraimson, 32; Hayden Scott, 32
year started: 1996
location: Vail, Colorado
employees: 8
1997 revenues: $600,000
1998 revenues: $750,000
start-up costs: $50,000 cash; $240,000 equipment lease
sources: Scott's father-in-law; medical foundation
Talk about using your head. Jon Efraimson and Hayden Scott couldn't find a bank that would go near them. Nobody, it seemed, wanted to give two young guys the money needed to buy some very expensive video equipment to run a kind of business not usually talked about on Wall Street. They knew they had something on their side, though--contacts.
As employees of another video production company, they were already doing pieces for the famed Steadman Hawkins Sports Medicine Foundation in Vail, Colorado. When the foundation began looking for its own video production chief to handle day-to-day production of videos and programs about knee surgery and the like, Efraimson and Scott cut a deal: They would provide the foundation with the daily work equivalent of one full-time employee in exchange for use of the foundation's $200,000 equipment. They also brought to the effort their own stuff, including a $40,000 camera obtained through a lease guaranteed by a supplier they used at their previous job.
"Our association with the foundation gave us instant credibility," Efraimson says.
In addition to serving the foundation, the company also produces videos of local skiing and mountain biking races, plus promotional pieces for numerous resorts. Next up: a drive to produce more TV programming for Fox Sports and others. Says Efraimson, "A lot of things are falling into place."
Think all banks are callous cash cows that only help companies that already have money? Think again.
While many traditional lending institutions turn their noses up at Gen Xers, Silicon Valley Bank doesn't--especially if you've got emerging technology on the brain, and the ability to explain it with the mouth.
"The entrepreneur who stands out has a clear vision of what he or she wants to do," says Harry W. Kellogg Jr., an executive vice president whose bank taps $3.1 billion in assets to serve more than 3,500 companies. "A lot of people come in with a huge business plan and a lot of talk but can't articulate a crisp vision of their mission. State it succinctly. Tell us what you're trying to do."
If you own a high-tech firm, the 15-year-old bank, which has 15 offices nationwide, can help you get your show on the road. Though many of its clients already had venture capital when they came through the doors, bank officials take great pride in nurturing the promising companies that do not.
"We try to do more than put them in our bank," Kellogg says. "We try to help them raise money--introduce them to venture capital and angel investors. We also refer them to a CPA and point them in the right direction. What we're really trying to do is build lasting relationships."
For more information on Silicon Valley Bank, visit http://www.svb.com.
Contact Sources
EEF Productions, (970) 479-6333, firstname.lastname@example.com
Honest Tea Inc., (301) 652-3556, http://www.honesttea.com
Silicon Valley Bank, firstname.lastname@example.com
Swayne Agency Literary Management & Consulting, (212) 391-5438, firstname.lastname@example.com
X-IT Products LLC, (415) 929-9487, email@example.com
Zydeco, 1600 Canal St., 14th Fl., New Orleans, LA 70112, (504) 539-9301.


text:
Category Benefits
£ Spread the cost
It's worth investing in a selection of handy bike tools if you're passionate about cycling
From wrenches, bottom bracket tools, and socket sets to full bike tool kits, Halfords has your bike maintenance needs covered, whether you're tightening the pedals or loosening tight links on your chain.
It's good to carry a few basic tools like a multi-tool when you're out and about cycling too, so you'll be ready for any problems like punctures or a snapped chain.
Don't forget, we also carry out a low-cost bike repairs service in-store - call in if you ever need assistance.


text:
Job titles in this concentration cover those which help integrate IT resources with strategic organizational and business processes, needs, and requirements.
These job titles include those which implement and oversee IT projects management, needs analysis and planning, and strategic IT resource architecturing and design.
These job titles also include those which evaluate IT performance and recommend changes include IT planning, evaluation, and strategic implementation to the rest of the organization. Job titles also include those which develop, implement, and secure IT security at the organization-level.
Click the logo to learn more about these occupations:
Use the drop-down menus to first choose a certifying body and then a certification, preferred training method, preferred language, and type of training provider. Then click the Find a Training Provider button to see the results of your search. You must fill in all fields for accurate search results.
Use our online, searchable database of information and communications technology (ICT) certifications to help you choose the right certification(s) to meet your career goals.
There are over 250 certification in the database.
Copyright © 2006 The Computing Technology Industry Association, Inc.


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Venue: Pazzo's, Chicago, Illinois
Kersten and I began dating in college, but we had been close friends in high school, and back in early childhood.
I wasn't nervous in the days leading up to the wedding, but the night of the rehearsal dinner one of my groomsmen, who is married, told me that on the day of his wedding he woke up at 7 in the morning and couldn't fall back to sleep. He told me that I was guaranteed to do the same no matter how calm I would try to be. Sure enough, I was awake by 7 a.m. and couldn't fall back to sleep. I found myself pacing around the house, realizing that it wasn't the nervousness that made me anxious, but more the anticipation of knowing that a big event was about to take place.
Our wedding ceremony went along without a hitch. It was attended by close friends and family, as well as the most "loyal" member of our family (our dog, of course — dressed in a wedding gown herself), which Kersten's brother brought to the church to everyone's surprise, including our minister!
Our wedding reception was in downtown Chicago, in a building across the Chicago River from Union Station. Conveniently for us, our church was located a few blocks away from the suburban train station. So how to get from point A to point B: Limos? Trolleys? Try the Chicago Metra train instead! We rented two cars on the train and invited the wedding party and our guests to join us for a quick and traffic-free ride downtown. With bottles of wine and beer flowing, the train ride kicked off the start to an unbelievable reception.
We took some great photos on the train as well in the great hall of Union Station. We headed to Michigan Ave for the classic city shot. Little did we know that each place we stopped, we would be serenaded by street musicians with "Here Comes the Bride," and handed beers by boaters at the yacht club as we passed. Our reception was hosted at Pazzo's Restaurant, which is located in the three-story open-air foyer of a large office building near where I worked a number of years ago.
Pazzo's is located inside a spacious, beautiful atrium of an office building. I stood at the top of those stairs overlooking the restaurant, about to walk down together for the first time with my new wife, and I was breathless.
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