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I suppose I would have an easier time deciding if the Paris-based French food-guide-and-festival group that calls itself Le Fooding is going to be able to accomplish all that it has set out to accomplish—which seems to be nothing less than to save the preëminence of French cuisine from going the way of the Roman Empire, the five-act tragedy, and the ocean liner—if I had an easier time defining what it is and truly hopes to do. That it is a phenomenon is beyond dispute, its success having reached the point where the French daily Figaro announced, last summer, that French food is now divided into two families, each with its own public and cultural identity: "On the one side, Michelin, with its century of cultural expertise; on the other the Fooding guide, born ten years ago in an attempt to break the codes and finally offer real change to a gastronomy that its authors judge to be outdated."
Yet what, exactly, the new family stands for can be hard to say. At some moments, Le Fooding seems earnest, in the manner of the Slow Food movement; at others, it is merely festive, a good-time gang; at still others, it appears determined to wrench the entire culture of good food in France from its historic place, on the nationalist right, to a new home, in the libertarian center. To spend a few months studying its founders and their ideas is to get pretty much the same feeling you get when, studying French history, you have to take up the story of Jansenism at Port-Royal in the seventeenth century: all you can really figure out is that it's important, that it's a heresy, and that it's hard to follow.
The Fooding restaurant guide is the most obvious of the group's activities. Since its founding, in 2000, by Alexandre Cammas and Emmanuel Rubin, two gastronomic journalists exasperated by the conformity and conservatism of French food culture, Le Fooding has published, from its Right Bank offices, a handsome, atypically larksome, and unusually honest annual encyclopedia of the restaurants and bistros of both Paris and the provinces. (The guide boasts on its cover that its writers pay their own checks and can prove it—not a thing universally true of French food guides.) But the guide is, in a sense, merely the word, not the act, of the enterprise. The movement, which has been reinforced over the years by a constantly changing team of other Fooding-istes, also sponsors mass picnics—"Foodings"!—at which three-star French chefs, long separated from their diners by a kitchen door and centuries of decorum, offer good food in casual, high-spirited settings. These Foodings take place all over France; the atmosphere is somewhere between a buffet dinner and the Woodstock festival.
Le Fooding is in part a move to _épater la bourgeoisie—_it was at a Fooding event that the young chef Petter Nilsson famously assembled a plate of vegetables that symbolized the world's religions, with a giant frite in the shape of a cross on top—but it has also been accused, by left-wing journalists, of representing the bourgeoisie; the populist left-wing magazine Marianne charged that it was a kind of cosmopolitan fifth column in the continuing modern assault on French values, and Emmanuel Rubin left the movement last year, disillusioned by what he considered its loss of moral mission.
I first heard about Le Fooding in an e-mail from Raphaël Glucksmann, the filmmaker and human-rights activist (and the son of the philosopher André Glucksmann). "For once, I'm not writing on behalf of the Chechens, the Rwandans, or the Georgians," he explained cheerfully, and then urged me to meet with his friend Zoe Reyners, who was coming to New York as a kind of avant-garde of the Fooding movement here. Zoe turned out to be an exquisite, nervous blonde in white linen, with a distinct resemblance to the young Brigitte Fossey, and she explained that Le Fooding was planning to come to New York for its first American event, a marriage of art, food, and festival that would be called "Le Fooding d'Amour" and would take place on the grounds of P.S. 1, creating a kind of Lafayette-Washington moment in Queens. The best of the new generation of French chefs were flying in to meet the best of the new generation of Americans and cook alongside them. She gave me a copy of the latest Fooding guide, which was illustrated by the young cartoonists who bring so much life these days to French journalism. The cover showed King Kong ripping the dome from a Haussmannian restaurant palace with a look of utter satisfaction as he eats the bourgeois diners inside with an enormous silver spoon. The tone of the reviewing had a jocose quality quite new in France: the section on three-star-style temples was called "Fais-Moi Mal!"—literally, "Make Me Ache!," or, idiomatically, "Hurt Me!" Zoe asked if I'd like to meet Alexandre Cammas, who was arriving in New York the following month for an extended reconnaissance of the new world. "He will be taking a house in Brooklyn, with his family, in order to lay the groundwork for American Fooding," she said.
I met Alexandre, with Zoe, in Bryant Park; he turned out to be the Danton of the Fooding movement, one of those passionately articulate young Frenchmen who speak with the relentless eloquence of French letters and philosophy, answering each rhetorical question as they raise it. "Fooding?" he said. "I was writing for the magazine Nova, and I needed a rhyme for the title of a piece." We had now settled on a bench. "I intended the word as a mélange of 'food' and 'feeling'—and I like the provocation of using an English word within the context of French cuisine," he explained. "I was already a food writer—I had been at Libération for a while—and this was in 1999, a time when restaurants in France were already beginning to move, to change. There was a new element of design, a new element of casual yet serious food. The old choice between la cuisine de bistrot and la grande cuisine française was ending.
"I wasn't, in the beginning, trying to do anything except characterize a little phenomenon—but I found it growing, in response to a new need." He cleared his throat and leaned forward, like one who needs to resolve complexities that his innocent listener hasn't even grasped yet. "What does it mean, the Fooding movement?" he went on. "Food and feeling—that's the heart of it. But with what practical effect? 'Feeling' in the sense that we mean to be part of le goût de son temps—the taste of one's time, though 'taste' in English is too weak a word. 'Fooding' means to eat and drink with feeling—to recognize that one eats with the nose, the eyes, and the mouth, with everything that makes us human! At the time we began, French culinary journalism was narrowly focussed on the cooking of the kidneys, the tenderness of the poularde. What was on the plate was all that counted! But who lives that way? Who eats that way? We wanted cooks who cooked with the whole of their selves and souls, not technicians of the table. French cuisine was caught in a museum culture: the dictatorship of a fossilized idea of gastronomy. And this dictatorship has been enforced by tourism: you have tourists packing in to experience gastronomy in a kind of perpetual museum of edification. We wanted to be outside that, sur le pont, on the bridge, in front, defining everything that is new. We wanted to escape—foie gras, volaille de bresse, all the clichés."
He caught himself, bad-mouthing foie gras being a bit like bad-mouthing the Communion wafer: "Not that we have anything against it—we adore foie gras, and who doesn't love poulet de bresse? But all this style that had been mechanically copied over and over—it's not living cuisine. In a living cuisine, things move and mix together, and that's what makes the cuisine of tomorrow. The classic French cuisine was dying. Everyone knew it outside of France, but it had to be said within. And it had to be said with joy—not as something to mourn but as something to celebrate, the beginning of a new taste of one's time."
Alexandre and Zoe went on to explain that the movement first made its mark with the publication of the guide, which immediately became notorious for ignoring some great names, like the restaurateur Guy Savoy, and honoring such masters as Alain Ducasse for their casual fusion places rather than for their grand restaurants. "We left out Guy Savoy not because he is not a fine cook but because he was adding nothing new," Alexandre explained. "We want food to be a series of provocations, not mechanical pleasures. Food must belong to its time."
I asked Zoe and Alexandre whom they would include on their list of Fooding chefs in Paris, and wondered if I might have lunch at a Fooding restaurant with a Fooding guru the next time I was in town. Zoe mentioned a few places, including Stéphane Jégo's L'Ami Jean, a small Basque bistro in the Seventh Arrondissement; Yves Camdeborde's Le Comptoir, a twenty-seat dining room in the Hotel Relais Saint-Germain; and Bruno Doucet's La Régalade, a bistro out near the Porte de Châtillon.
Both Zoe and Alexandre had the warm glow of revolutionary sectarians in their eyes, and, having felt the same fond exasperation with the stasis of French cooking, I was inspired. At the same time, their desire for a head-to-toe, well-articulated renewal of French cuisine, complete with a guide and an advance guard of agitators, seemed a peculiarly calculated way of achieving increased spontaneity. The systematic, thought-through approach to a renaissance in casualness might itself be a symptom of the problem, it occurred to me, as though they were saying to one another, If only we could persuade our countrymen to stop being so entirely French, we could persuade them to be entirely French.
When I got to Paris, I realized that I had heard some of this before: American critics had been complaining for a while that French cooking, which had led the world in the idea that food might be art, had become stereotyped, unreal, and remote from life, and the complaint had at moments echoed in France. Doing some research in the French papers, I discovered the same puzzlement that I had about Le Fooding. One magazine interviewer commented to Cammas and Rubin, "I don't see what, exactly, in Le Fooding is revolutionary or even original—you're searching for good little restaurants that aren't too expensive. Where's the novelty in that?" For that matter, a similar complaint about the conservatism of French cooking was at the heart of the nouvelle-cuisine revolution, back in the seventies; its version of the Fooding guide was the Gault Millau guide.
Nor were the cooks who were being touted by Le Fooding for challenging the paradigm in any real way revolutionary. Le Comptoir, La Régalade—perfectly nice places, but not wildly imaginative. And, anyway, it seemed to me, now that I was in Paris, that the new crisis in cooking looked about the same as the old—wonderful food, wonderful rooms, all passé by New York or London standards—and, surely, if the same crisis continues for decades it is no longer a crisis but merely a condition. The real absence in France was not of good food but of what might be called think food—places like El Bulli, on the Costa Brava, or like Fergus Henderson's St. John, in London, where the food is devoted to an idea, whether of molecular transformations or of whole-beast eating. And, past a certain point, I realized that the absence of think food was not an absence that truly, in my heart, I regretted. Not everything has to evolve. There are enough ideas in life without having them all on your plate.
Nonetheless, I decided to continue my research. Another member of the Fooding team, Marine Bidaud, met me for lunch at L'Ami Jean, on a quiet side street near the Eiffel Tower. Where Zoe had been an embodiment of fifties French beauty, elegant and tense, Marine was more in the line of the young Bardot. She coolly explained that her values derived from her upbringing in the South of France, where her family still gathered around the table, and that she loved L'Ami Jean because it put her in mind of that tradition. She turned out to be an ex-art historian, who had done research on, among other things, Courbet's great gynecological picture, "The Origin of the World." I picked at the charcuterie as we spoke. (I once pressed Alexandre about the astonishing glamour of the Fooding-istes, and he admitted that it was somewhat purposeful to have a staff that gave eating a more alluring aura than was always the norm in France—young men and women, rather than old men with napkins tucked under their chins.)
Stéphane Jégo, the chef at L'Ami Jean, had a black eye that day—the prize of a rugby fight—but his food was wonderful: varied and intelligent, and full of southwestern folk charm: slow-cooked veal shin, tender without being mushy and comforting without being dull; the usual foie gras, but here more buttery than bland; and the best rice-pudding dessert I have ever had, complete with black-cherry confit. I hadn't had a better meal in Paris in a long time. But was it a new frontier? Could you build a revolution on rice pudding, even great rice pudding? "We need to change, we need to move," Marine said, but the movement seemed to be movement within the same familiar thing.
Change we can eat. . . . The Western world has been filled with food-reform movements in the past twenty years. Slow Food, the Edible Schoolyard, the various vegetarian and ethical movements sprung by the likes of Peter Singer—in no other time would a highly regarded young novelist like Jonathan Safran Foer view a book about the anti-animal-eating movement as a necessary extension of his oeuvre, the way a novelist in the sixties might have felt obliged to write a book about the antiwar movement. This proves, depending on your point of view, either that the reform of food has become essential to the reform of life or that, failing in the reform of life, we reform our food instead. Yet all these movements—vegan and whole beast, localist and seasonalist—share a sense that the industrialized, Americanized food economy is destructive of small-scale, European, traditional, farm-based eating.
What distinguishes Le Fooding, I was beginning to understand, was that it is, in effect, against an overly European, tradition-minded approach to food. Slow is the last thing it wants French cooking to be, French cooking being slow enough already. The goal of the Fooding movement is to break down French snobbery, in the form of its hidebound hypersensitive discrimination, while the goal of the slow-food movement, though not put quite this way, is to build up hidebound hyper-discrimination. Fooding is a form of culinary Futurism: it wants the table to move as fast as modern life. (And, indeed, the Italian Futurists were obsessed with food, and wrote their own cookbook.) The Fooding guide is open to pizzerias; Alexandre says that it is even open to fast food, in the right time and the right place. Although McDonald's and the like are not included in the guide, Alexandre has admitted to a certain affection for the Chipotle Mexican Grill, and can recall a welcome meal at a McDonald's in the Carpathian Mountains.
When I pressed Alexandre about the difference between the nouvelle-cuisine revolution in the seventies and the Fooding revolution, he had no difficulty defining it. "Nouvelle cuisine manifested itself in terms of rules," he said. "Its practitioners rejected the old rules but had rules of their own: instead of too much butter, no butter at all. They replaced the norms with other norms. We're for liberty, for the end of categories—a good meal is a rich experience, of any sort. They said no butter. We say no rules! No rules save excellence." He looked grave. "And another thing. Nouvelle cuisine was largely cut off from the changes in the society going on around it. It was a palace revolution. We want a cuisine of this time that is in harmony with this time. The philosophy of food in France has always bent toward the right, sometimes the extreme right—Christian Millau and Henri Gault both came from right-wing backgrounds. I find that the posture of Le Fooding can be replayed in politics, but in a different key. Not Sarkozy, but Cohn-Bendit. A new openness. An end to false boundaries between peoples, as between brasseries, bistros, grands restaurants, and the like. All that matters is talent."
In America and England, you are what you think about eating. Tell me where you stand on Michelle Obama's organic White House garden and (with the exception of a handful of "Crunchy Cons" and another handful of grumpy left-wing nostalgists for whiskey and cigarettes) I can tell what the rest of your politics are. People who are in favor of a new approach to food—even if that approach involves a return to heritage breeds and discarded farming methods—are in favor of a new approach to social life. But in France the philosophy of food does not break on such neat party lines. Many reactionary traditionalists today cluster on the left, while some of those most open to reform are on the right. (Of course, those on the left think that what those on the right call reform is not reform at all but merely ruination.) Alexandre, who says that he now regrets his vote for the centrist François Bayrou in the last Presidential election, cannot, as a rule, count on a reliable base of supporters, which may be why Le Fooding constantly needs to whip up new bases at its events. The politics of food in France cuts haphazardly and unpredictably across party lines and allegiances; tell me what you think about eating, and I will tell you only that you are French.
And yet there was enough to bring a handful of those new-old French cooks to P.S. 1, for "Le Fooding d'Amour." Organized by a new executive at Le Fooding named Anna Polonsky, a young Anouk Aimée as rendered by Modigliani, it had induced Yves Camdeborde and Stéphane Jégo, the twin princes of the French movement, to make the trip, and several fashionable New York cooks—among them Lee Hanson, of Minetta Tavern, and David Chang, of Momofuku—came, too. There was a belly dancer, and wandering musicians, and long lines at the food tables; Stéphane Jégo's slow-cooked lamb, braised for twenty-four hours, was, like his Paris veal shin, particularly memorable, as, in another way, were the mini-burgers from Minetta.
I sought out Yves Camdeborde, and he spoke intently about his commitment to Fooding as a movement. "If we don't do this, we're against the wall," he began. "The Michelin-guide approach is dead. I worked at the grandes maisons, at the Crillon. They look at the rug, and they measure the chandeliers. We'll go right into a wall if we continue this way. What can it mean? Two stars? Three stars? Who cares?" His tone was not angry, or indignant. He simply looked over at the tables of the American chefs, passing out mini-burgers as lines grew ever longer. "It's more than a bistro movement. People say, Bistro, bistro, bistro. But what I do is not bistro—it's aubergiste." He looked at me keenly, to make sure I followed the distinction: an auberge is a rural inn. "I'm a kind of urban aubergiste. It's a cuisine of complexity and high quality—high cooking without pretension. Slow food—slow food is about defending the traditions, the terroirs, the quality of products. It's about producers. This movement is about consumers: about remaking the clientele. It's a way of increasing the spontaneity of things."
As Camdeborde said that, I suddenly saw the right analogy: Le Fooding was to cooking what the New Wave was to French cinema. The hidden goal was to Americanize French food without becoming American, just as the New Wave, back in the fifties and sixties, was about taking in Hollywood virtues without being Hollywoodized—taking in some of the energy and optimism and informality that the French still associate with American movies while reimagining them as something distinctly French. It had a similar cast of characters, with Cammas as André Bazin, the propagandist; Rubin as the anathematized Eric Rohmer; Jégo as Truffaut, the humanist-revolutionary; and Camdeborde as Godard, the serious radical. Like the New Wave filmmakers, they had a vague sense of what they wanted, combined with a vigorous determination to achieve it, whatever the hell it was. Both were movements to remake French audiences in the light of American attitudes—to refashion their expectations as much as to create a new kind of object. The idea was that we had to change taste in order to change art. Appreciating old movies in a new way was as much a part of the legacy of the New Wave as making new ones. Eating with a new attitude was as important to Le Fooding as actually eating something new. The creative act in cooking was to change the style of criticism.
The morning after the Fooding event in Queens, I submitted this analogy to Alexandre during a walk, and he allowed that there might be something in it. He was shining with delight at the success of the launch, and was already making plans for new campaigns in France and America. He told me that he had begun work on a bande dessinée—France is a place where the adult comic book is a major vehicle for communicating information and emotion—that would expose the history of clandestine right-wing propaganda in French food writing. (It's true that French food writing has tended to be reactionary; the most famous French food writer of the past century, Robert Courtine, was revealed to have been an active anti-Semitic collaborator with the Vichy regime.) Alexandre goes farther. Even Brillat-Savarin's famous definition of gastronomy's aim—to regulate and fix limits for appetite—is, he thinks, touched by a panicky need for control. "Think how we would feel if we used the same words for the study of sex!" he exclaimed. "To regulate and fix the limits of it! Our role is to work against that tradition: to open minds, to reveal history, to change views. It should be a movement of the young."
The most recent Fooding guide is in a way the most provocative. Nearly all the Michelin three-star restaurants have been dropped completely, there are passages in English, and, most important, a couple of new chefs have been identified who can fairly be called revolutionary: Adeline Grattard, of Yam'Tcha, on the Rue Sauval, who has invented a Sino-French fusion cuisine rooted largely in steaming and teas; and, still more revolutionary, Gregory Marchand, a young Frenchman who trained in New York and London—an unthinkable notion twenty years ago—and who actually calls his restaurant, on the Rue du Nil, Frenchie. The next Fooding event in New York is promised for September, but, instead of being once again a Franco-American conversation, it will be a match, even a confrontation, between San Francisco and New York chefs. "We don't want to be narrowly identified as a 'Franco-Français' movement, just bringing French chefs to America," Anna confided recently. "Then we might as well be part of the French cultural ministry."
Alexandre is particularly glad to be coming back to New York. "I grew up watching American movies," he said the morning after the Fooding event in Queens. "America still feels so young to me. I love New York. I still see things like Momofuku that are entirely of New York. Can we make that kind of place in France?" He mused for a moment, and then brightened.
"Do you know a film I love?" he asked. " 'Tarzan's New York Adventure.' Do you know it? With Johnny Weissmuller? And that scene when he leaps from the Brooklyn Bridge?" His hand moved through the air, Tarzan jumping from the bridge. "I love that moment. It's an important moment for me. It seems so, so romantic." ♦


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Cold Frames & Grow Houses
With modern gardens getting smaller and growing space at a premium raised vegetable beds can be an invaluable asset to the vegetable gardener.
Raised beds are relatively easy to construct and create the perfect environment for you to grow veg or flowers. You'll find cold frames, grow-houses and accessories for your raised beds in this section too!

subset: commoncrawl


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Community Commons Meeting Room Policy
The Community Commons serves St. Charles County as a center for community engagement and development. It is designed to support nonprofit, government, and community organizations by providing professional space for meetings, trainings, research, programs, forums, and general capacity building activities.
The Community Commons is a dedicated library center that emphasizes sound business practices, partnering, and collaborative activities. Its intent is to strengthen the community's nonprofit infrastructure and improve the quality of life in St. Charles County.
The Community Commons is governed through a defined collaboration between the St. Charles City-County Library District (Library District) and the Community Council of St. Charles County (Community Council) with the intention of developing and overseeing the services in the Library District's Community Commons.
In addition to Library Policy C250, the Community Council of St. Charles County shall manage the meeting rooms in accordance with the following regulations:
When conflicts arise between the proposed use of the Library District's Meeting Rooms and regulations presented in this policy, the Board of Trustees of the St. Charles City-County Library District shall have the final authority in granting or refusing permission for use of the rooms.
(Approved 12/12/2011)


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gwald79 necesitaba un nuevo diseño de logotipo y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 26 diseños de 8 diseñadores freelance.
A new startup focusing on providing solutions for people in need of caregivers and/or care facilities needs a modern, and warming, comforting logo. Will end contest early if design we like is submitted. Potential $40 for 2nd place depending on designs.
Help Companion
Desired Color Scheme:
Open to suggestions. Nothing too overbearing. Maybe some pastels. Will try to guide as I see designs.
Desired Style:
Sample logo links from sitepoint have been attached. Doesn't have to look like them, but just some basic ideas.
Accepted File Formats:
would prefer .png, but .jpeg, or anything compatible with Fireworks
We are looking for a logo that will determine how the whole website is going to look, feel, and flow - this includes the color scheme. We are looking to provide solutions to people in need of caregivers and/or care facilities and would like that warm, comforting feeling to reflect in the logo and colors (nothing too overbearing, but modern as well).
After searching through past contests at sitepoint, I have attached a few links with some basic design ideas that I liked. But please, use your imagination to determine what you think the best look and feel would be and I will give as much feedback as possible:
I would prefer any picture or image associated with the design to appear to the left of the words "Help Companion" or maybe above it will work too.
I will update this with more info and ideas as some ideas are submitted. We are very excited to get a logo, and hope to purchase from someone we can use again to design more for us.
Descubre cómo funciona un concurso de diseño u obtén más información sobre nuestros servicios de diseño de logo.


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Portuguese White Bean & Kale Soup Recipe
New York restaurant recipe for vegetarian soup.
- 1⁄2 cup sundried tomatoes
- 2 tbsp olive oil
- 1-1⁄2 cups chopped onions
- 2 garlic cloves, coarsely chopped
- 2 tsp salt
- 2 tsp ground fennel seeds
- 1 small fennel bulb, diced (about 2 cups)
- 1 cup diced carrots
- 1-1⁄2 cups diced potatoes
- 2 tsp dried thyme or 1 tbsp fresh
- 1⁄4 tsp ground black pepper
- 3 cups chopped fresh tomatoes or 1 15 oz. can diced tomatoes
- 3 cups cooked white beans (2 15 oz. cans), drained
- 4 cups water or vegetable stock
- 5 or 6 cups loosely packed chopped kale
- 3 tbsp fresh lemon juice
Directions Yield: Serves 10
- In a small bowl, soak the sundried tomatoes in boiling water to cover.
- In a covered soup pot on medium-low heat, warm the olive oil. Add the onions, garlic, and salt and cook for about 5 minutes. Add the ground fennel and diced fennel bulb and cook for about 3 minutes. Stir in the carrots, potatoes, thyme, and black pepper and cook for 3 minutes.
- Add the tomatoes, beans, and water or stock and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender. If the soup is too thick, add another cup of water.
- Meanwhile, remove the sundried tomatoes from the soaking liquid and coarsely chop.
- Add the kale and sundried tomatoes to the pot. Simmer for about 10 minutes, until the kale is tender. Stir in the lemon juice. Season with more salt and black pepper to taste.


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A Regulator is not a watch like any other. The special display stands for centuries-old tradition and for something special and unique.
The classic collection by Chronoswiss
The sporty collection by Chronoswiss
In the workshops of the House of Chronoswiss, precious ticking treasures and collector editions are manufactured. Here you can experience traditional craftsmanships like guilloché and enameling.
of watchmaking
Half-oscillations (also known as "beats" or "vibrations") per hour. Two half-oscillations produce the familiar "tick-tock" of a mechanical watch. Together, two beats comprise one oscillation.
Display of the time by means of a pair of hands. The relative positions of the hour-hand and minute-hand combine to indicate the current time.
Two-armed connective lever between the gear-train and balance. The anchor conveys energy to the balance.
Merkmal feinster Uhren u.a. die gebrochenen Kanten der Stahlteile. Die A. wird entweder mechanisch mit dem Pantographen (Storchenschnabel) angebracht oder in traditioneller Weise mit der Feile von Hand ausgeführt. Kantenwinkel beträgt 45.
A watch whose mainspring is wound by the motions of the wearer's arm. These motions cause an oscillating weight (rotor) to turn. The rotation of the rotor tightens the mainspring. Invented by Abraham L. Perrelet (circa 1770).
The balance works in combination with the balance-spring to regulate the rate of a mechanical watch. The precision of its construction decisively determines the precision of the timepiece. The annular balance can be defined as a statically poised "oscillating wheel." In classical watch-movements, the balance oscillates at a pace of 5 beats per seconds (18,000 beats per hour).
To improve the precision of the rate of modern wristwatches, the frequency of the balance has typically been increased to 19,800, 21,600, 28,800 or even 36,000 beats per hour. The speed of the balance's rotations (at 28,800 beats per hour) corresponds to that achieved by the wheels of a locomotive travelling along a railroad track at a speed of approximately 140 km/h.
A balance is used in all high-quality mechanical watches. Modern Glucydur (an alloy of copper and beryllium) balances have a hardness of 380 Vickers. This allows them to be excellently riveted, poised and finely regulated.
(Nivarox) The "soul" of a mechanical watch. This narrow, ribbon-shaped strip of metal helps to ensure that the balance swings to and fro at a regular rate. Lengthening or shortening the balance spring alters the duration of the balance's beats.
Holes drilled to accept the pivots of the gear-train. In fine wristwatches and pocket-watches, as well as in larger clocks, the bearings are specially fitted with jewels to minimize the friction encountered by the pivots of rapidly turning organs such as wheels and pinions.
Simple (and simpler) timepieces make do with simple holes drilled into the plates, bridges or cocks. Over time and lacking adequate lubrication, these holes can widen. In this case, watchmakers who are capable, willing and properly trained can install brass or bronze settings.
Ring affixed together with the inset watch-glass to the middle of a watch-case. Typically snapped on, the bezel is always screwed to the case in every Chronoswiss watch.
Bluing occurs when the surface of a steel component oxidizes upon exposure to heat. A dark blue color can be achieved at temperatures between 290º and 310º C.
A precious stone polished into a rounded shape but lacking facets.
An auxiliary mechanism, usually located directly beneath the dial, to support with watch's chimes, calendar functions or chronograph functions.
A technical term designating the form and or size of a movement and usually also specifying the type of movement. The movement's diameter is often expressed in lignes. One ligne (1'") = 2.256 mm.
A unit of measurement specifying the amount of gold in an alloy.
The carat scale ranges from zero to 24. Fine gold, which is nearly 100% pure, is described as 24 carat. The case of an 18-carat gold wristwatch has 750 parts per thousand of fine gold, together with various other metals mixed into the alloy (e.g. copper, brass, silver, etc.). A carat is also a unit of weight: one carat is 1/24th of a kilogram of fine gold, or 41.66 grams. The purity of the gold alloy is stamped into the surface of the case with a punch.
Central European Time. Germany and other Central European countries introduced CET on April 1, 1893. Time in this time zone is one hour ahead (+1) of word or universal time as defined by the mean solar time at zero degrees of longitude, the meridian which runs through Greenwich, England (Greenwich Mean Time).
= double-handed = fly-back. Chronoswiss also makes fly-back chronographs (patented construction).
A precision timekeeping instrument which has passed an official 15-day series of tests at an official testing site (C.O.S.C.).
Its average daily rate must be between –4 and +6 seconds in five positions. Its daily deviation of rate must not exceed 2 seconds; its greatest daily deviation must not exceed 5 seconds. All would-be chronometers are tested at three temperatures: 20º, 4º and 36º Celsius.
If the watch performs within the predefined tolerances, it earns the right to be designated as a chronometer and receives a rating-certificate (bulletin de marche).
Worldwide registered trademark.
"Chrono" = mechanical watches;
"Swiss" = all components are manufactured in Switzerland. Founded by Gerd-R. Lang in 1983.
Cocks are fitted with bearings in which the lever, balance or wheels pivot. A cock is affixed at only one point by means of so-called "feet."
A button which can be turned to wind the watch, to adjust the positions of its hands, to adjust its date display, etc.
Indication of the date may be either analogue by means of a hand or digital by means of a printed disk.
The hand or ring rotates once about its own axis every 31 days. Each night (near midnight), the dial-train (motion-work) propels them one increment further along. In mechanical watches, the date display requires manual adjustment at the end of each month which has fewer than 31 days. Adjustment is usually performed either by depressing a push-piece in the edge of the case, via the crown and dial-train (rapid adjustment via forward or backward motion of the hand between circa 10:00 p.m. and midnight). or with the help of a special rapid adjustment button situated directly atop the winding-crown. This button brought into its intermediate position and turned until the date display shows the correct date.
Daily deviation between 0 and +15 seconds. These are the tolerances accepted by Chronoswiss.
The time is expressed in the form of numerals.
A convex pane of transparent material (usually artificial sapphire) covering a watch's dial.
French term for an incomplete watch-movement lacking its escapement and/or mainspring.
French: water-resistant
One thing should be carefully considered: information about the degree of water-resistance is based on momentary measurements and is not guaranteed to be valid for the lifetime of the watch. Manipulations on the case, aging of the insulating material or severe variations in temperature (e.g. ending a sunbath with a plunge into cold water) can allow water to penetrate into even the most water-resistant watch case and can necessitate costly repairs.
The recommendation in the owner's manual, which suggests that water-resistant watches should be competently checked once each year, ought to be taken seriously.
French term for escapement.
A colored or transparent layer of vitreous material which protects or decorates its metal substrate. From a chemical point of view, enamel is a special type of glass which can be colored white by mixture of antimony, zircon oxide, titanium dioxide or colored other hues by mixture of other coloring agents.
The glassy material melts at 1,200º Celsius and is subsequently quenched. The resulting grains are ground to a powder together with coloring agents. Finally, the enamel is either brushed or sprayed, or else the object is dipped into an enamel bath, so that the well-cleansed metal substrate is completely covered with enamel, which is then heated in a special kiln to between 800º and 900º Celsius.
Energy from the mainspring is conveyed through the gear-train to the escapement, which further conveys this energy to the oscillating system (balance, balance-spring) of a watch. It consists of the escape-wheel and its pinion, the lever with its two pallets, the fork of the anchor, the guard-pins and the table-roller with the ellipse and the safety-roller. The two rollers are attached to the balance-staff and move to and fro in harmony with the beats of the balance. Swiss lever escapement.
The escapement of a mechanical wristwatch performs extraordinarily demanding work: if the frequency of the balance is 28,800 beats per hour, then it allows the gear-train to advance 691,200 times every 24 hours. Within four years' time, this amounts to more than one billion impulses which are conveyed through the escapement. This work is six times more grueling than that performed by the human heart.
A mechanism for finely adjusting the daily deviation of rate. There are various mechanisms to accomplish this adjustment, e.g. the elegant swan's neck mechanism or the one with an eccentric screw.
A common but erroneous opinion is that fine regulation can lead to greater precision. The fact is that an ordinary regulator (index) can be used to exactly regulate a watch, although this task requires a great deal of manual dexterity.
A complete calendar showing the current day, date and month. Manual adjustment of the date and month are required at the end of each month which has fewer than 31 days.
A frequently used, rib-like decoration applied to bridges and cocks of fine watches. Engraved prior to galvanizing, the pattern remains visible afterwards. Geneva waves are typically found only on the components of high-quality watches.
All Chronoswiss Sirius watches are equipped with transparent backs made of sapphire crystal.
After the invention of self-compensating balance-springs, the glucydur balance replaced the bimetallic compensating balance. It is made from an alloy of copper which contains approximately 3 percent beryllium, the admixture of which gives the metal a golden hue.
The simpler nickel balances are silver in color. It has has a hardness of 380 Vickers, compared to 220 Vickers for a nickel balance and 180 Vickers for a brass balance. Thanks to its greater hardness, the glucydur balance can be excellently riveted, poised and finely regulated and is immune to oxidation.
World-time watch.
Greenwich mean time.
Greenwich Observatory is located along the meridian of zero degrees longitude. The Earth is divided into 24 time zones. Time is calibrated on Earth with reference to GMT. For example, New York's local time is seven hours behind GMT (-7); local time in Sydney, Australia is 8 hours ahead of GMT (+8).
A precious metal. In very high-quality mechanical watches, components such as the screws on the balance's rim, the settings for the jewels, the wheels or even the entire watch-movement may be made of gold.
The art of guilloché is really the art of creating interlaced geometric figures and patterns in metal. This elaborate technique is based on the royal craft of ornamental turnery, prevalent in Europe from the sixteenth through the eighteenth centuries among the aristocracy. Clever watchmakers invented very
complex machines for guilloché, operated only with raw manpower, to adorn dials and cases.
The complicated procedure, nowadays only mastered by few, brings with it an amazing variety of shapes and expressions. Applying new, yet classic guilloché patterns to cases, dials, components and rotors requires the artists to master a hand-operated rose engine, just like the one in Chronoswiss' workshop.
A timepiece whose mainspring must be wound daily by manually twisting its crown.
The most commonly used shock absorption for pocket-watches and wristwatches, Incabloc shock absorption can be readily integrated into all calibers.
On watch-movements with an Indirect central second-hand, the impulse which propels the second-hand lies outside the actual flow of energy in the gear-train. Itis often found on calibers which are constructed with a small seconds subdial.
To minimize friction in the most important bearings, jewels are affixed to the anchor pallets and ellipse. Various jewels are the bearing jewels, endstones, pallet jewels and impulse-pins.
A movement with a large number of jewels doesn't necessary mean that that movement is of particularly high quality. Just the opposite: it is often the case that the dials of cheaper watches indicate that a great many jewels have been set into the movement, thus suggesting that the movement must be of good quality. In such watches, however, the jewels are only rarely placed at locations where they could truly serve some worthwhile purpose.
A precision hand-wound watch requires at least 15 functional jewels: 10 bearing jewels, 2 endstones for the balance, 2 pallet jewels for the anchor, and 1 impulse-pin (ruby pin). An optimal arrangement can be achieved with 18 jewels. In complicated watches (e.g. a watch with automatic winding, chronograph functions or repeater chimes), the minimum number of necessary jewels increases.
The international designation for the rubies or other stones in a watch-movement.
A jump seconds (also dead beat seconds, seconde morte in French) means that the seconds hand of a watch makes one move per second and in the time within two seconds, just "stands still".
The opposite is called the "Sweep second" (Seconde trotteuse in French) which is more common in mechanical watches. Here, the seconds hand moves five times/steps within one second´s time. Since these steps are very small, the human eye can hardly distinguish between one and the next. They are rather perceived as a gradual, very slow flowing movement. That is why the "normal" seconds are called "schleichende Sekunde" as a contrast to the jumping seconds.
A watch-movement in which the hour-hand has been replaced by a disk marked with the twelve numerals that correspond to the hours. A small additional mechanism ensures that this disk jumps ahead 30º at the conclusion of each successive 60-minute interval, thus allowing the next numeral to appear within the aperture cut into the dial.
See phases of the moon.
The mainspring is a long, elastic, spirally wound strip of steel which is used to store the energy needed by a mechanical watch. A mainspring is housed inside a barrel. The mainspring develops its greatest torque when it is fully wound. As the mainspring gradually slackens, the torque declines correspondingly, and this gradual decline affects the watch's rate.
In watches with automatic winding, the mainspring is continually rewound. This keeps it at approximately the same degree of tautness, thus enabling it to maintain a relatively constant level of torque, which in turn keeps the watch's rate nearly unvaried. In modern wristwatches, the so-called "Nivaflex" mainspring is the most frequently used type. Nivaflex is a special alloy which remains elastic and resists breakage for a long time.
Strictly speaking, a watch manufacturer can only describe itself as a manufactory when the firm itself produces at least one ébauche of its own. Within the watch branch, a firm that specializes in the completion and encasing of ébauches which it buys from extramural suppliers is generally known as an etablisseur.
The exception to this rule are brands which encase movements that have been made exclusively or expressly for those brands. One such movement, for example, is Chronoswiss' caliber C.122, an automatic movement formerly used by Enicar. Finally, there also exist modifications of standard calibers which have been developed and executed by commission from various etablisseurs.
Timepieces which are powered by a mainspring and whose oscillating system runs on a purely mechanical basis, e.g. balance or pendulum.
Type of glass which contains minerals and is used for watch-crystals. Advantage: harder (5 on Mohs' scale) and thus more resistant to scratches than artificial glass (e.g. Plexiglas). Disadvantage: liable to shatter if sharply struck.
A disk rotating beneath an aperture in the dial imitates the successive phases of the moon.
A complete watch-movement (including plates, bridges, gear-train, steel parts, etc.) but without the escapement, balance-wheel, balance-spring, mainspring, dial and hands.
Upon request, a movement-blank is available either with or without inset bearing jewels. It is finished in accord with the standards of quality upheld by its maker. Because elaborate production facilities are required to manufacture a movement-blank., only a few specialized manufacturers develop and make them.
A special alloy used for balance-springs. N. doesn't rust, is immune to magnetism, and scarcely reacts to changes in temperature.
The moon progresses through its various phases, which depend upon the relative positions of the sun, moon and Earth. The moon's phases (new moon, first quarter, full moon, third quarter and return to new moon) comprise one lunation. One lunation is approximately equal to 29.5 days.
A very rare and costly precious metal. More than 300 kilograms of ore must be mined to yield a single gram of platinum. By comparison: only 100 kilograms of ore must be mined to yield one gram of gold.
Platinum melts at a higher temperature (1,773º C) than gold (1,063º C.) or silver (960º C.). It is harder, tougher and heavier than other metals used in jewelry.
Special tools and techniques are necessary to work platinum. Most Platinum is used in a very pure alloy (950) which contains 950 parts of platinum per 1,000 parts (i.e. 95% pure platinum). A platinum watch-case weighs about 35% more than a corresponding case made of 18-carat gold.
These play an important role when a watch's rate is adjusted. Unlike pocket-watches, wristwatches are worn in many different positions Pocket-watches usually remain in a hanging (crown up) or lying (dial up) position.
Precision wristwatches are usually adjusted in five different positions: "crown left," "crown up," "crown down," "dial up" and "dial down." If the watch is to be designated as a "chronometer," then the precision of its rate must be monitored during a 15-day ordeal at an official testing site (operated by the C.O.S.C.). In each of the five positions, its average daily rate must be between –4 and +6 seconds; its average deviation of rate must not exceed 2 seconds; its greatest daily deviation of rate must not exceed 5 seconds.
All watches are tested at temperatures of 20º, 4º and 36º. If it passes the chronometer test, the watch is given a chronometer certificate.
Maximum interval during which a mechanical movement continues to run after its mainspring has been fully wound.
The precious metals gold, platinum and silver are typically used for the cases of wristwatches.
Gold is generally used in alloys designated as 333/1,000 (8 carat), 375/1,000 (9 carat), 575/1,000 (14 carat) or 750/1,000 (18 carat). Admixture of other metals (e.g. copper) determines the alloy's color. Either 21, 23 or even 24 carat gold is used, for example, in rotors.
Platinum with a purity of 950/1,000 is particularly prized because of its understated color.
The ticking timepiece numbers among the oldest and most precise mechanical machines. A movement which deviates from the official norm time by 30 seconds per day (one day = 86,400 seconds) performs with an arithmetical error of merely 0.035%. In other words, its precision is 99.965%.
Officially certified chronometers achieve far higher levels of precision and may deviate from perfect performance by less than 0.005%.
A component which activates or deactivates a particular function. On watches with hinged covers, it is pressed to open the cover. The stopwatch functions of a chronograph are started, stopped, and returned to zero by means of a push-piece. The chimes on some repeaters are triggered by a Push-piece.
Precision pendulum clock which was formerly used to test smaller timepieces. Distinguishing characteristic: off-center hours subdial.
From around 1770, clocks with regulator-style dials became increasingly popular in observatories. Due to their decentralized hours and seconds display, the accurate time was easier to read because there were no overlapping hands. By these precision timepieces and a marine chronometer by the great watchmaker Louis Berthoud, Chronoswiss was inspired to create the first "Régulateur", the world's first wristwatch with regulator-style dial in series-production, which quickly found numerous imitators, and has become almost synonymous with the brand. Over the past three decades the Régulateur-family has grown, including many models in limited editions. Watches with automatic or manual winding, chronographs or pocket watches - like no other model the Régulateur has made (Chronoswiss) history. To celebrate its 30th anniversary, the brand launched a special watch model: The Régulateur 30 was the first Chronoswiss Régulateur with a digital hour display, which was inspired by legendary classics such as Delphis and Kairos and manufactured in a limited edition only.
A hand moves to indicate something (e.g. the hour or the date) along a segment of a circle (calibrated, e.g. from 1 to 12 or from 1 to 31). When the hand reaches the end of the calibrated scale, it rapidly jumps back to its original position and resumes its forward motion.
To accomplish this retrograde motion, the hand is linked, either directly or via a lever, to a small spirally shaped and stepped cam. When the hand reaches the end of its scale, one end falls over the step of the cam, thus instantly returning the hand to its starting position.
An oscillating mass which turns freely and without restriction about its own axis in an automatic watch. Depending on the construction of the self-winding mechanism, the mainspring can be tightened by the motion of the rotor in either one or both of the rotor's directions of rotation.
There are central as well off-center rotors; the latter are also known as "microrotors" or "planetary rotors." Central rotors turn beneath and across the full disk of the movement; off-center rotors are integrated within the plane of the movement.
Scratch resistant, transparent, manmade sapphire used for watch-glasses. It has a hardness of 9 on Mohs' scale of hardness. Only a diamond (10 on Mohs' scale) is harder.
One-86,400th of a day. Since 1967, the second has been defined as the time required for 9,192,631,770 electromagnetic vibrations in the electron shell of a cesium atom. The second is the basis for time measurement in Germany.
System to protect the delicate and very fragile pivots of the balance-staff against breakage. The bearing jewels and endstones for the pivots of the balance-staff are elastically affixed in the main plate and the balance-cock.
In response to a severe shock, they "give" either laterally or axially. A watch with shock absorption ought to be able to survive a fall from a height of one meter onto an oak floor. Furthermore, after the fall, the watch's performance must not suffer any significant deviations in rate.
A watch-movement whose plates, bridges, cocks, barrel (and sometimes also) rotor have been punched, sawn or milled to create fretwork, leaving behind only as much material as is absolutely necessary for the organ to perform its appointed task. This removal makes it possible to peer through the Skeleton movement.
On fine watches, skeleton-work is done by hand or partly automatically with the aid of a pattern and a pantograph. A Skeleton movementis an embodiment of the high art of watchmaking.
An alloy of steel, nickel and chrome. It is resistant to rust, extremely tough and antimagnetic but difficult to work with.
A detached escapement for small timepieces in which the teeth of the escape-wheel widen like wedges as they progress outwards, thus distributing the lift on the escape-wheel and the lever with its two jeweled pallets.
Written on the dial or engraved into the watch-movement, it specifies the provenance of the timepiece as a "Swiss wristwatch."
Nowadays, some timepieces proudly and legally display the words "swiss made" on their dials, but do not actually deserve to be labeled as such. These watches benefit from a revision in the laws governing the use of the phrase "swiss made", which now specifies that a watch may be described as "swiss made" if its movement is Swiss and its assembly, encasing and final monitoring were all performed in Switzerland.
Genuinely Swiss movements are those in which at least 60% of the value of the components (not including the costs of assembly) is comprised by parts which were actually made in Switzerland. All Chronoswiss watches are marked with the phrase "swiss made" as a guarantor of their quality.
A scale on the dial of some chronographs which enables the wearer to calculate average speeds. To do so, a standardized distance of one kilometer or one mile must be traversed.
At the start of the standard stretch (e.g. at a milepost beside a highway), the chronograph function is switched on. When the wearer reaches the end of the measured distance, he or she switches the chronograph off. The chronograph's hand then points to the average speed (in km/h or mph) with which the standard distance has been traversed.
The case, winding-crown, push-pieces and crystal are so constructed as to be able to resist penetration by dust or water. A pressure of 3 atmospheres is equivalent to a pressure of 3 kg/cm² and corresponds to the pressure experienced by a watch submerged to a depth of 30 meters below the water's surface. A water-resistant wristwatch (étanche) should be rechecked and serviced annually to preserve its impermeability to water.
As one travels eastwards or westwards from zero degrees longitude (the Greenwich or "prime" meridian), one's local time deviates from GMT by one full hour for every 15º traversed. This world time system was first introduced by Canada and the USA in 1883.
The dials of watches with World time indication display the time in two or more time zones. To accomplish this, it is necessary either to put several watch-movements inside a single case or else to add an additional mechanism. (A so-called "heure universelle" can simultaneously show as many as 24 different times.)
World time wristwatches were first made in the 1930s. They are particularly popular with long-haul pilots, as well as with businesspeople who frequently make long-distance telephone calls from one time zone to another.


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Two familiar faces will be back in the mix when the Houston Dynamo face the LA Galaxy on Saturday (7:30 p.m. CT, TICKETS).
Forward Will Bruin and defender Jermaine Taylor will be available after minor injuries hampered them for the past two weeks.
Pillars of the club for the past two seasons, a groin injury kept Taylor out for two games and swelling in his knee kept Bruin out for one. And with other absences due to national team duty and suspension, getting the experienced pair back will give the Dynamo a timely boost.
"They've trained all week, they feel good and it's good to have them back," head coach Dominic Kinnear said Friday. "They're two very important players for our squad, so to have them train this week without any problems is a great thing for us."
Kinnear did not expand on what their roles would be come Saturday night, but having Bruin back in any role will be a boon. He scored in three consecutive games prior to sitting out last week's match against Real Salt Lake. Bruin said he wanted to play against RSL, but the swelling in his knee was something he could not ignore.
"I never really swell, and it swelled up," Bruin said. "It swelled up in the Columbus [Crew] game [May 7], so it was just precautionary to make sure there was no damage from [a knee injury] the first year."
That injury cost him six games.
"You've got to be smart, and you can't just force yourself to keep grinding because something will happen to keep you out longer," Bruin said. "When you're playing well, you don't want to have time off. It's definitely frustrating, but I just look at it as if we had an off weekend from my standpoint."
Losing Bruin and his current form was not good for Houston but his replacement, rookie Mark Sherrod, managed to come in and both of Houston's goals in their 5-2 loss to RSL.
"He's a hard worker and an honest player. He holds the ball well and gets in the box," Bruin said of Sherrod. "He's a pretty good finisher when he had his chance too."
Like Bruin, Taylor was replaced by a rookie, AJ Cochran. After a full week of training, Kinnear said Taylor, like Bruin, was ready to go if called upon.
Darrell Lovell covers the Houston Dynamo for MLSsoccer.com.


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The Outlet Sweet Venice Rooms
The Outlet Sweet Venice is located 10 minutes far from Venice Mesre train station and 100 mt from ACTV bus stop, connecting our bed and breakfast to Venice island 24 hours a day
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Any doubt? Would you like to receive further information?
Contact Us ! We take great care of all your requests! We'll make our best to offer you the perfect stay for your needs. As of August 24, 2011, the City of Venice Mestre has put in place a tourist tax. The daily cost in our facility is: Euro 2,10 per person. Children under 10 years of age are exempt from this tax. Children age 10 to 16 receive a 50% discount. The tourist tax is charged starting on the day you arrive.
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When :from Monday 8 July, 2013 09:00 to Sunday 14 July, 2013 18:00
Type of event :Event under UNESCO Patronage
Where :Domaine National de St Cloud, Allée de Chamillard, 92210, Saint-Cloud, France
Contact :Jacques Laurent ; tél. : +33 (0)1 40 71 33 68 ; courriel : email@example.com
The 24th Youth OPEN Stade Français / BNP-PARIBAS Cup will gather, under UNESCO's patronage, the best young tennis players from all over the world, from 8 to 14 July 2013, at the Domaine de Saint-Cloud, near Paris (France).
Considered as a true "Roland-Garros " for youth aged 13 to 14 years, this international tournament on clay gathers this year girls and boys from 65 countries.
During an entire week, they compete under the gaze of the three sponsors of the 2013 edition: former world n° 1 and UNESCO Champion for Sport, Justine Henin, former Technical Director of French Tennis, Patrice Hagelauer, and his successor, French tennis player, Arnaud Di Pasquale.
But it will not be just a matter of competition.
As usual, the Youth Tennis OPEN Stade Français / BNP-PARIBAS Cup will offer educational workshops which will take place this year at the heart of the 'village' of the tournament on two major themes: sustainable development and disability.
The young participants will have the opportunity to participate in many activities outside the courts: conferences of the World Anti-Doping Agency (WADA) on the dangers of doping; exhibitions; cultural visits; educational workshops; quiz games on recycling, the European Union or major anniversaries celebrated in 2013; operation "Worthy Youth from disadvantaged backgrounds", etc.
At the end of the tournament, the "Fair play trophy" will also be awarded to a young person who will have had the best behaviour on and off the court.
In a message to the organizers of the competition, Irina Bokova, Director-General of UNESCO, said that "for over a decade, UNESCO has been mobilized alongside the Stade Français to associate the pursuit of sporting excellence with educational and cultural ambition."
Stressing that "UNESCO engages in sport because physical education and sport are pillars of civic education and because sport brings us together", the Director-general continues: "It is social cement, a tool of cohesion and inclusion, of dialogue between cultures."
According to Irina Bokova, "by bringing together the world's best tennis players of tomorrow, the OPEN Stade Français / BNP-PARIBAS Cup is the ideal place to strengthen the values of fair play among the next generation of champions".
Formidable springboard to the top for all young players, this event has seen in twelve years of existence many young talents who have become, since then, European or junior champions, winners of Grand slam tournaments or Olympic medalists.
Among them: Justine HENIN, Caroline WOZNIACKI, Jo-Wilfried TSONGA, Gaël MONFILS, Andy MURRAY, Gilles SIMON, Wes AZARENKA, Juan-Martin DEL POTRO, Fernando GONZALES, Mickael LLODRA, Richard GASQUET, Sania MIRZA, Agnieszka RADWANSKA, Marcos BAGHDATIS, Julien BENETTEAU, Donald YOUNG, Ryan HARRISON, Marion BARTOLI, Tatiana GOLOVIN, Elena DANIILIDOU, Agnes SZAVAI, Shuai PENG, Irina-Camelia BEGU, Monica NICULESCU, Ksenia a., Tamira PASZEK, Alexandr DOLGOPOLOV, Kevin ANDERSON, and Kei NISHIKORI.


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National Golf Day is coming up on April 18 and our friends at WE ARE GOLF have put together something pretty cool in the lead up to the celebration.
WE ARE GOLF has asked, "The entire golf industry -- pro golfers and golf enthusiasts everywhere to tweet why golf is more than just a game for them using the hashtag #iamgolf and the web address twitter.wearegolf.org. The point is to shine a light on the positive impact golf has on America's economic, environmental and social agendas at this important time for us in Washington, D.C."
Well, we at PGA.com thought this was such a great idea that we should also throw it out to our loyal PGA.com Facebook friends.
For this week's, 'A Quick Nine,' we asked you to complete the following sentence:
"Golf means more than a game to me -- it means..." #iamgolf
Check out some of the great answers we received below.
9. The banter. I couldn't agree more. There's nothing I love more than being on the course with my dad, brother and brother-in-law while giving each other a hard time.
Facebook fan quote:
"Banter." -- Blair Christie
8. It's hard to explain. Fair enough. Golf has so many great qualities about it that it's often difficult to pinpoint just one.
Facebook fan quote:
"I can't explain it but I know I don't want to be without." -- Anthony Banks
7. An obsession. Eat, drink and sleep golf. Sounds good to me.
Facebook fan quote:
"My obsession." -- David Satchell
6. Setting goals. Whether it's breaking a milestone score, pulling off a difficult shot, limiting your number of putts -- there's always a way to find a small victory in a round of golf.
Facebook fan quotes:
"Obtaining a goal (course record) that many have tried and few have succeeded!" -- James Sealey Jr
"One game you can never master!" -- James Martinez
5. Golf is life. It's a career for some, a passion for most and a ticket to college for a lucky few.
Facebook fan quotes:
"Golf is my life. Trying to go pro." -- Jeremy Wilson
"A career and love." -- Derek Frick
"Hope To go pro later on in life, means everything to me." -- Sam Eazy-e Spooner
"My sport, my life, my game, my love." -- Triston Rodriguez
"My livelihood." -- Casey J Peterson
"It's been everything to me. Went to college on a golf scholarship. Met my wife while working at a golf resort, now children & grandchildren. Most of my close friendships are through golf. So my word is 'everything!'" -- Brian Wetzel
4. A place to relax. Enjoy the surroundings of a peaceful, beautiful golf course and just be happy.
Facebook fan quotes:
"Serenity!" -- Charlene Doucette
"Relaxation, peace and freedom!" -- Michael Owchar
"A calm heart, peace of mind, total compassion and true happiness." -- Bethany McAuley
"A place to feed my soul and find a peaceful solace." -- Michael R. Hamel
"Relaxation, peace, and quietness." -- Morgan Christine DuVall
3. An escape. What's better than a round of golf to get away from the every day grind?
Facebook fan quotes:
"Release." -- Jon Lastrina
"An escape from the daily rat race." -- Calvin Graham
"I'm not at work!" -- Chuck Thompson
"It means... I want to break every club in my bag but it's better than work." -- Tyler Shaw
"Me time. 4 1/2 hours to not think about everyday stresses of life." -- John Davis
2. A place to learn about ourselves and others.
Facebook fan quotes:
"Self drive." -- Blake Stephen Lever
"That I can go onto a golf course and learn a little about myself each time I approach a shot." -- James Boudreau
"Lifelong lessons." -- Shaun Bezilla
1. A few priceless hours to spend with friends and loved ones. If there's one thing you can't beat when it comes to golf, it's the company you share a round with.
Facebook fan quotes:
"Spending quality time with my boys." -- Mary-Alice Vargo
"Spending time with my amazing husband." -- Jennifer Turner Williams
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The APAC & MEA Construction and Infrastructure Survey is a sentiment indicator of the construction and infrastructure markets in these regions.
The RICS Construction and Infrastructure Market Survey measures sentiment among professionals working in the sector.
Our professionals' input makes RICS surveys leading indicators in the industry. Taking part is quick and simple, and you receive full accreditation in our reports.
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Together We Rise
As you know, last year we started to ponder how we could do more to give back. We'd had our second successful Rally with Rise Against Hunger to pack meals for people who needed them all over the world and were energized, but not really sure what the next step would be.
Then in December, it came to me. We would set a significant goal – to pack one Million Meals in 2017 - and challenge you, our FBOs all over the world, to get involved. I'm pleased to tell you that in mid July, in fact by the time many of you read this, we will reach that goal. With meal packing events in the US, across Asia, Europe, Africa and at our Global Rally in Dubai, we have achieved what seemed nearly impossible at the start of the year – in just over half of the time.
One million meals in just over 6 months, isn't that remarkable?
Part of me wishes that we'd set a bigger goal!
But I have been around business all my life and know that it's important be happy with what you've achieved and "celebrate the wins". Now, celebrating doesn't mean we are slowing down. If you know anything about Rex, you'll know that he eliminated "slowing down" from the Forever vocabulary years ago!
The team tells me that there are at least a dozen events already scheduled for the next few months. This will add many thousands of meals to our already incredible total. Wow! What a significant difference all of you are making in the lives of so many!
If you haven't had a chance to be part of packing meals for Rise Against Hunger, reach out to your country office and make sure you can get involved. There's something amazingly impactful about knowing that the next person to touch the meal you've just packed will be the one who needs it most. Yet another reason to be #ForeverProud.
I want to challenge each of you to use our success with Rise Against Hunger to think hard about your goal setting. If you give yourself a goal, a purpose, a direction and consistently work towards it, you'll be amazed at your results. Often times, even if you change just a little, with a clear focus, you can achieve a lot.
I am incredibly proud to be part of a company, of a global family, that can directly affect so many by setting a goal and working together to achieve it. What do you think, can we be so bold as to increase our goal to 1.5 million in 2017?
Keep Smiling,
Gregg Maughan
President, Forever Living Products


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One of the biggest questions asked of us who have publicly announced that we are non-believers is "What if your wrong?" Here's my theory: The story goes that god forgives those that ask for it right? Or if we are truly sorry then we will be forgiven and won't go to hell. If that's the case and we're wrong, will we be forgiven by christian and catholic logic? It makes no sense to me because I can ask a "believer" the exact same question and they will dance around it or just plainly say "I'm not wrong, GOD is real and your going to hell" (Kinda rude but ok lol)... Just trying to pick a few brains here.
P.S. I was asked this question 2 days ago and thought i'd get a few opinions.
Views: 2510
Glad I could help. :)
Richard, I don't think we have ever seen prayers answered by that etherial god. Just look at the faces of those in New Orleans after their disaster, or the faces of people after storms, murders, rapes or molestations.
The fact that god not only does not answer, but many times I do not see government answer. Hate crimes committed leaving behind wounded souls, or wars that produce broken men and women, or rapes in the military that go unreported. I could go on but you make the point powerfully.
Thomas, beautifully, powerfully stated.
"I could and will never worship any god that would give salvation to a pedophile priest and deny it to someone like Ghandi or the Dali Lama.
~ Thomas Moore
What they really mean when they say "What if you're wrong?" is to actually say "What if we are right?" which is a totally different question. There is an implied false dichotomy of either the Christians are right or the atheists are right. Let's not forget all the other hypotheses that have been proposed. To the answer of "What if we are right?" is then all atheists will burn in hell forever, along with most Christians. Fortunately, that is not the case. If the atheist is wrong, then all it means is that there exists some kind of god. Even if there is some kind of god, there is no evidence that it cares about the human race, or anything for that matter. In fact, there is no evidence of a god manifesting in the natural world. Furthermore, this wouldn't mean that there is any sort of afterlife, or soul, or hell or heaven to worry about. Even if we are wrong, and there is some sort of god, everything that we understand that makes up a conscious, thinking person will cease to exist upon death. So in other words, even if we are wrong, it matters nil.
Alan, you express your disdain powerfully and with reason and emotion. I like your having solid philosophical foundation expressed with passion. That seems so human to me, in a healthy, non-dualistic way.
Thanks so much, Joan. As is obvious, I've though throught these issues for many years. Knowing how to think and behave is not a problem for religious people: they spoon-feed it to you. But an atheist needs the courage and perseverance to figure out how morality, compassion, charity, forgiveness, and all the rest can be achieved (and the big one: how death can be faced) without divine assistance. It can be a lifetime project!
Thanks again for you readership and kind words.
When religious people cry out in prayer, expecting god to answer in their favor, it is a clear statement those people feel helpless, hopeless and powerless.
It is when people cry out, this problems exists, let's work at defining the problem, identifying goals, exploring options to solve them, and develop plans of action to get the problem solved, then there will be no need to cry out in pain and suffering hoping god will do the work that we should be doing in the first place.
Well, I am a person who doesn't care about wasting time...so, when asked "What if you are wrong?" my answer is short and to the point "Dear, I am not the delusional one...you are. Now, go somewhere else to play your version of Teresa de Ávila."
I like your response Silvia.
If it's true that people collected the behaviors of an ideal father and attributed them to a god figure, we learn something about people.
Consider those people who call themselves the Westboro Baptist Church. What might they be saying about an ideal father?
Yes, Tom, and what we learn about them is scary. Your example -Westboro Church- is perfect.
There is one thing of which I am absolutely certain. People of all religions, whether in Africa, the Americas, Asia, Australia or Europe, that rely on some god, spirit or superhuman entity, do not explain the existence of the universe. The statement that "there cannot be something from nothing" is an odd one for believers to make; they believe their god made something from nothing. The problem with god-believers is they stop at god-did-it; inquiry ends, seeking clearer answers ends, and humans continue locked in the realm of the beasts.
Natural processes of nature have the space, time and elements to explain all that is. Those who do not believe god exists, have the ability to explain all but the beginning, and with quantum physics and further questioning, the problem of how existence began is becoming clearer. By seeking, searching, looking for more information, the human mind has the capacity to lift humankind to a higher plane than brute force.
The question is invalid. It should be, "What if religion is wrong?"
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Increasing donation group options
There should be a way to request to link your registry to specific donation groups or add groups that are not listed. Specifically I would I to link our registry to the Pancreatic Cancer Action Network.
Hi and thank you so much for your idea!
We will definitely take this into consideration. We're always trying to improve the Wedding Website experience for couples so we welcome all of your great ideas.
We will keep this forum updated as we make improvements!
Enjoy your planning!
2 comments
Anonymous commented
I too am looking for a charity that supports the same cause of finding a cure for pancreatic cancer.
The Pancreatic Cancer Action Network or Lustgarten Foundation for Pancreatic Cancer Research both support research for a cure. Since my dad passed away from this horrible cancer and he can't walk me down the aisle - I would at least like to help in any way I can to find a cure.
Anonymous commented
Hi There!
Jackie, thank you so much for bringing this up! I, too, am also desperate to see a cause near and dear to my heart pop up on the list of charities: The Epilepsy Foundation. I have epilepsy, as does my mother and grandfather. It is not very talked about, and because of that, unfortunately, there are not near as many medical advances on it as there could be. The Knot, can you please help us both? Thank you so very much. Hugs to you! https://www.epilepsy.com/


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Explore Our Hotel
Whether you're coming to Indio for business or for fun, the Holiday Inn Express in Indio has you covered. No matter what brings you to Indio, your room is your personal retreat. The key word is comfort with luxurious bedding, modern decor, flat screen televisions, personal work space, and all the amenities that will make you feel at home.
This property is conveniently located to many of the local attractions including: Coachella Music festival, Stagecoach Festival, the National Date festival, Tamale festival, and more.
If you're a hopeful gambler, we are right next door to Fantasy Springs casino and just a short drive to both Spotlight 21 and the Agua Caliente Casinos. Catch one of the many headliners at Spotlight 29 or at The Show, at the Agua Caliente Casino nearby. We also have a first rate theater in Palm Desert at the McCallum.
The staff will be happy to let you know what is going on in the valley and make reservations for you as well. After a busy day, the staff can point you in the direction of some fabulous food, whether it is the steak house next door or a small local Mexican cantina. There's plenty of shopping nearby, everything from the Cabazon Outlets to the high end boutiques on El Paseo. Whatever you're looking for, we are here to help you find it!
We offer a complimentary hot breakfast every morning including eggs, sausage, pancakes and our famous Cinnamon rolls and make sure to set some time to make use of our outdoor heat.
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- Wireless Internet service is free for all IHG® Rewards Club members
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- Outdoor Pool
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- Outdoor Pool Hours of Operation: 8:00 AM - 10:00 PM
The pool area offers lounge chairs, tables and chairs as well as complimentary towels for pool use. Pets are not allowed in the pool area due to local health laws.
Health & Fitness
Complimentary Fitness Center
2 treadmills, a stationery bike and a recumbunt bicycle
Hours of Operation: 12:00 AM to 12:00 AM
Fitness Center Type: LIMITED
Fitness Center Equipment:
- Treadmill
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- Stationary Bicycle
Housekeeping & Laundry
- On-site Guest Self-Laundry Facilities
- Hours of Operation: 12:00 AM - 12:00 AM
Added Value
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Hotel Details
84054 Indio Springs Dr
Indio, California 92203
United States
Check In: 3:00 PM
Check Out: 12:00 PM
Check-in Age: 21
Parking + -
- Complimentary Self Parking Available
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- Public Entrance
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Accessible Hotel Areas
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Hotel Areas with Accessible Routes from Accessible Public Entrance
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- Pet Walking Area On-site
- Pet Fee per Night: 30 USD
- Pets allowed Service Animals Allowed Pet Fee per Night: 30 USD plus tax 30 Dollar Pet Fee per pet per day, Max 2 pets under 30lbs allowed. Pet friendly rooms are located on the main level only.
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- Number of Floors: 3
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Languages + -
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PhDGermany Database
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Free swimming plays a key role in the Welsh Assembly
Government's strategy to enable children and adults to become more active.
But don't just take our word for it:
"Swimming is excellent for providing all-round fitness because
it tones your entire body and gets the heart rate pumping.
It is a sport that is accessible to people of all ages and -
whether you do it for fun or competitively - the benefits are huge.
There are so many excellent facilities around every local authority
in Wales so I would encourage everyone, young and old, to take
advantage of Free Swimming and get in."
David Davies - Olympic bronze medallist, Athens 2004,
1500m Freestyle
For classes or accommodation at the National Centre please contact 0300 300 3123


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Follow RFF News on your cell phone. Text follow rff to 40404 you will receive txt messages with RFF News
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Former Kennedy Town Police Quarters- 14-18 Ka Wai Man Road, Kennedy TownCharacteristics: Former Kennedy Town Police Quarters are made up of 3 blocks. Each block is 12 storeys high but they look a little different in height since they are built at different levels of a slope. There are 2 footbridges connecting Blocks A and B while Block C stands alone. The view of block B is very open with a great sea view while the other blocks benefit from the green surroundings. The place is far from the main road and is very quiet. The outlook looks very much like that of a large-scale hospital.
Oh, I just watched the Hong Kong clips, haha really amazing me, haha.We had many cameras there to shot this, (four cameras on the car, one camera underleaf the jumping stage, one one power-pod (me), another three cameras around the field, and the main following camera) of course it is a one shot deal, I also don't think that Danny and Oswald want to try a second take.I saw them were very worry before the roll-over. They considered for a long time before they get on the stunt car. @_@Thanks Amazing Race!Yours,Julian
Just a friend from China send me this link, he said he found a forum have my picture, haha. then I come here.....@_@
This time I just shoot in HK. They did ask me to shoot in Macau, but I have another job in HK on that day, so I cannot make it.I also want to travel all over, I think it should be more funny.Yours,Julian
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Last night on GameTrailers.TV, it was all about Saints Row: The Third, as Geoff Keighley and the rest of the GTTV crew came out to Volition to get the latest scoop on SR:TT. In the video below, you'll get to see clips from the recently release "Freefall" mission, some action within Professor Genki's Super Ethical Reality Climax game show, details on the newly revealed "Ho Boat" mission, and much, much, more regarding the finer details of SR:TT.
If you happened to miss the initial showing last night (or if you just don't get Spike), you can watch the full episode below. Make sure to watch the entire episode, since footage of Saints Row: The Third comes on throughout the entire show. Enjoy!
How can people down play this game and not see the amount of fun and awesomeness that this game provides.
I mean fun is the reason we play video games right?
LMAO at Mario in MineCraft.
Conkers made the top 5 most over the top games yeahhh
Third sounds like turd and uh...you know it uh...


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toddrho necesitaba un nuevo diseño de página web y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 19 diseños de 9 diseñadores freelance.
MinistryHire.com will be a 'monster.com' type website for ministry-type positions. This will include positions in church (pastor, youth pastor, campus pastor, worship pastor, etc.) and para-church ministries. We already have the logo designed for this site, and now need a mock up to model the site after.
This mock-up will be delivered in Photoshop and JPG versions so that the designer will have a working template of what the site should look at. If your design is chosen, you will also be given a great chance of the entire web design job in the next two months.
This needs to be a very impressive, innovative, and bold looking website. It should also be designed in a simple way that makes future updating easy and convenient. To see everything that needs to be included along with the logo to pull, please click here...
- bold, innovative, striking
- please read over the spec sheet to include ALL vital elements
- needs to be very intuitive for new users
- no 'churchy' or 'traditional' pictures please
- no pure 'stock' photo looks
- no dorky elements or script fonts


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Part of National Museums Liverpool
Also in this section…?
Romilly McAlpine's unique collection of clothing by Vivienne Westwood celebrates the designer's standing in post-war British fashion.
Thirty years after the opening of Let it Rock, Westwood's first King's Road shop, this show illustrates her progression from punk enfant terrible to living national treasure.
Romilly McAlpine began buying Westwood clothing in 1986 when, as wife of Lord McAlpine, former Treasurer of the Conservative Party, she became one of her most significant patrons.
Lady McAlpine chose to wear Westwood at public events, notably the 1994 state opening of Parliament where she appeared in the Midnight Experience Skirt, shown here.
The exhibition will feature clothing from 1986-1996 and consider the relationship between the couturier and the client, examining the way Romilly McAlpine has made Westwood's clothes work for her.
Lady McAlpine explains:
"I was leading such a conventional life in some ways as a politician's wife, and participating so much in what was then the current establishment, it was fun to have something irreverent, but classical."
"The clothes always made me feel as if I stood out from the crowd. Within those circles, Vivienne was considered outrageous and avant-garde. My view is that she was always ahead of her time. And I wanted to support a British designer. So you got the whole mix with Vivienne. It was perfect for me."
Midnight Experience Skirt
Diamond Encrusted Codpiece Corset
The exhibition includes some of Westwood's most important designs: the Diamond Encrusted Codpiece Corset; the dramatic Midnight Experience Skirt; the Portrait Jacket and the classic Rocking Horse Boots.
In the year in which she celebrates her 60th birthday, Westwood will be creating no fewer than four new collections, opening shops in New York and Milan and launching a cosmetics line.
Vivienne Westwood: The Collection of Romilly McAlpine is a Museum of London touring exhibition.
View the current collection at Vivienne Westwood's Manchester store: www.hervia.com [opens new window]
Contact the Press Office for further information
Images © Museum of London
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PREPARE 2nd edition Level 2 combines 'teen-appeal' topics with gradual preparation towards the revised 2020 A2 Key for Schools exam. The Level 2 full-colour interleaved Teacher's Book makes it simple to teach with minimum preparation. The Digital Resource Pack includes access to Presentation Plus - all the course content in digital format for classroom presentation, Test Generator for progress testing, Class Audio, Videos, and comprehensive Teacher Resources including: extra vocabulary and grammar worksheets (two levels of difficulty), literature, speaking, writing, video and games worksheets. There are videos to accompany the Culture sections, as well as lively interviews with real teenagers.
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MINDSET, the multi-level course from the organisation that produces the IELTS test, develops students' English skills and leaves them fully prepared for test day.Authors: Peter Crosthwaite, Natasha De Souza, Marc LoewenthalEnglish Type: International EnglishCEF Level: B1 - C2Publication date: September 2017
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TElliston needed a new logo design and created a contest on 99designs.
A winner was selected from 53 designs submitted by 23 freelance designers.
The company is called Costa Rica DEtour. It seems everyone that visits Costa Rica goes the same places and does the same things. We offer truly unique experiences...beautiful places tourists don't know about and exposure to true local culture. "DEtour" is appropriate because it's quite different from a typical "tour" and the places are often "off-the-beaten path"...like a detour.
The logo must convey fun, but also must support the DEtour image...that this is not your typical experience.
Regardless of whether or not you win the contest, we'd be happy to talk with you about any upcoming vacations you may have to Costa Rica!
http://www.costaricadetour.com (being developed)
Desired Color Scheme:
Up to Designer's Discretion
Accepted File Formats:
Standard Web Formats (.jpg, .gif or .png); Vector Formats (.eps, .pdf or .ai)
The logo, first and foremost, must convey "fun" and "off-the-beaten path". Additional Comments:
1) In general, we prefer simple and "clean" design - busy doesn't work for us.
2) "Costa Rica Detour" is long. Though certainly not required, we are expecting to see "Costa Rica" placed above "DEtour," which should be given prominence. We are thinking it's too long for a single line...but again, if you can make it look awesome, go for it!
3) Costa Rica is known for it's natural beauty and biodiversity. "Naturalness" will be preferred.
4) In general, We like web 2.0 style designs - though that is not technically a "requirement."
Find out how a design contest works or learn more about our logo design services.


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A song about one of mother nature's greatest mysteries.
Barren land, little rainfall, and deadly temperatures are well-known features of deserts. But did you know that many desert plants have long root systems that grow in search of water? Plants and animals have to adapt in order to survive. Some plants grow waxy leaves to hold in water, and many animals store fat in a hump or tail. In this title, beginning readers will learn all about deserts and how life develops in extreme conditions.
For millions of years, forests have hosted complex life forms. Trees reach toward the sun as creatures of all shapes and sizes interact with their environment. Birds nestle on sturdy branches while non-flyers search for food and rest in the underbrush. This title will show young readers the importance of forests and how life thrives in these wooded areas!
Grasslands vary around the globe and are home to many life forms, including big cats and grazing animals. These sprawling fields are found on every single continent except Antarctica. Tropical savannahs and rolling prairies are just two different types of grasslands. Curious young learners are sure to discover that grasslands are a fascinating biome in this engaging title!
Scientists believe more than half of Earths plants and animals reside in tropical rain forests. Many species have yet to be discovered! These wet, humid forests are found near the equator, where its warm year-round. Discover the importance of tropical rain forests in this fun title for exploring minds.
Offering a stark contrast to hot, sandy deserts and tropical rain forests, the tundra is buried in snow and ice most of the year. However, life finds a way to flourish. During the short summer, flowers bloom and animals roam the land even though temperatures rarely reach 50 degrees Fahrenheit! This title will teach young readers how plants and animals survive in severe cold.
Bogs, swamps, and marshes are all different types of wetlands. Many plants and animals rely on this biome for reproduction, safety, or simply a drink of water. Some need to adapt to this environment, like the mangrove trees that get oxygen by growing roots above the surface. Take a closer look at wetland critters and vegetation in this engaging title for developing readers!


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For 30 years, Etkin Johnson Real Estate Partners has taken a leading role in the acquisition and development of property throughout Colorado's Front Range, earning the company its current status as the premier commercial real estate company in the greater Denver area. Dedicated to innovating while maintaining a fiscally sound base, Etkin Johnson is committed to providing clients with the highest levels of service.
Enterprise Park Home Image Author 2014-11-26T22:10:42+00:00