text:
History of Wine
"And David's Lips are lock't; but in divine
High piping Pehlevi, with "Wine! Wine! Wine!
"Red Wine!"---the Nightingale cries to the Rose
That yellow Cheek of hers to incarnadine."
Omar Khayyam
History of Wine
Persian philosopher Omar Khayyam was the connoisseur and keen admirer of such noble fermented beverage as wine and he was the one of billions of other wine lovers in all ages of history. Fermented beverages have been preferred over water throughout the ages as they are safer, provide psychotropic effects, and are more nutritious. Some even said that alcohol and especially wine was the primary agent of the development of Western civilization. The history of wine is very rich and extensive and there were many reasons for such tremendous popularity of wine starting from the ancient times such as conspicuous display (the earliest Neolithic wine, which might be dubbed "Chateau Hajji Firuz" (the most ancient wine vessels that were discovered at Hajji Firuz Tepe, the territory of contemporary Iran) was like showing off a bottle of Pétrus today); a social lubricant; economy, trade and cross-cultural interactions and, of course, religion (wine is right at the center of Christianity, Judaism, Islam, regardless that it was forbade by the Islamic Code).
Most of the world population adores wine of different variations and of various types. Wine has always been an indispensable attribute of any celebration, but have you ever thought about the ancient history and origin of wine? The ancient history of wine has begun as long time ago as from the Neolithic period (4000 to 3000 BC!). Historians generally agree that wine was probably discovered accidentally in the Fertile Crescent area, the region between the Nile and Persian Gulf during the time of the world's first civilization. According to ancient history and origin of wine sources, gradually winemaking spread throughout the Mediterranean region and eventually through much of Europe by Phoenician, Greek and Roman traders.
History of wines has left its traces in Near East, particularly Mesopotamia (Iraq, Iran territory), later – in Persia (Iran), Egypt, Ancient Greece, Roman Empire. Think of Greek classical pottery and Dionysus cavorting with his satyrs and maenads and you will get a clue of the ancient history of wine that created immortal legends. Egyptian history of wines origin in Nile delta – the fertile land where grapes grew and white wine made from what is today called the Muscat grape of Alexandria. It is not surprising that the early Egyptians attributed this drink with the god Osiris and used it during funerary rituals.
Since Roman times, wine (potentially mixed with herbs and minerals) was assumed to serve medicinal purposes as well. It was not uncommon to dissolve pearls in wine for better health. Cleopatra created her own legend by promising Marc Anthony she would "drink the value of a province" in one cup of wine, after which she drank an expensive pearl with a cup of wine. From Rome winemaking greatly prospered under the Catholic Church who held widespread influence over Christian Europe. Eventually, winemaking capability and practiced extended to far-flung places like England who enjoyed wine varieties of Sherry, Port and Madeira. Christian monks of France and Northern Italy kept records of their winemaking practices and grape cultivation. By 1800, France would be recognized as the best of the wine-producing regions of the world.
Whatever the reason, we continue to live out our past civilization by drinking wine made from a plant that has its origins in the ancient Near East. Your next bottle may not be a 7000 year old vintage from Hajji Firuz that was thought of as a divine gift, but we appreciate and live it no less than our ancestors. Originally decorated bottle of wine with metal wine bottle holders from Metal Imagination could be an ideal gift for any celebration and occasion.
Wine Classification
Wine is probably the most widespread and historically significant beverage starting from ancient times. Wine is the drink of kings, just as it is the beverage of choice for ordinary people. Wine has played a major role in the rise and fall of countless individuals, nations and even civilizations. History of wine is very long, interesting and intricate at the same time; nevertheless, classification of wine is no less capturing and complicated as its history.
Types of wines are normally classified by vinification method, by taste, by vintage, by wine style, and / or by quality. Vinification refers to how the wine is made. Vinification wine classification refers to three major categories: table wines, sparkling wines, and fortified wines. Types of wine can also be classified by taste. Table wines, for instance, are classified by character as dry (not sweet), semidry, semisweet; sweet wines are classified as dessert wines.
Apart from palate, types of wines can also be distinguished by sugar and alcohol percentage. Dry wines contain 2-3% of sugar and about 10% of alcohol – such wines are the lightest. Semisweet wines have sugar - 5-6% and alcohol 13-14%, while semidry wines are a little bit sweeter than semisweet ones. Dessert, or sweet wines contain the highest percentage of sugar and alcohols than other types of wine – about 14-16%, and 16% of alcohol. Table wines are also further classified by color, as red, white, or ros (pink). In addition to this wine classification, wines may also be classified according to specific flavors, types of grape they are made of and origins where this grape grew.
Table wines, also called still or natural wines, are consumed mostly with food, they tend to compliment the meal. White dry wine is usually served with seafood, fish, cheese, or nuts. Red dry wine is served with meals of meat and vegetables that are roasted, stewed, smoked, etc. Fortified or dessert types of wine, such as sherry or vermouth, are most commonly drunk before or after meals and are served with various cakes, pastry, chocolate, fruits, etc. Fortified wines are also frequently used in cooking. Concerning sparkling wines, for example champagne, is distinguishable by its effervescence and is drunk for the most part on festive occasions such as weddings, birthdays, and during the holidays.
Wines are usually named either by their grape variety or by their place of production. Generally speaking, European wines are named both after the place of production (e.g. Bordeaux, Rioja, Chianti, Cotnari) and the grapes used (e.g. Pinot, Riesling, Chardonnay, Merlot). Wines from everywhere except Europe are generally named for the grape variety. Whether you prefer vintage wine or not, and whatever the classification of wine you like, wine is a ideal gift for any special occasion, especially when it is served in a unique metal wine bottle holder that you can easily find at Metal Imagination.
Serving Wine
One of the most important things to take into consideration when serving a wine is the right temperature. If wine is served at the wrong temperature it could severely hinder the taste and experience of the drink. Do you know how to serve a wine with the right temperature so that the wine would gain a balance and a taste that is unmatched? If you want to find out how to serve a red wine or how to serve a white wine, at Metal Imagination you can find the answers on all your questions.
If you want to know how to serve a red wine, just remember that it must be slightly below room temperature or around 67-68 degrees Fahrenheit. When red wine is served too warm, it develops a strong alcohol taste and the real taste of wine is all but vanquished. Now let's find out how to serve a white wine. White wines are served best just slightly below 50 degrees and when cooled properly it has a fresh clean fruit flavor that seems to be full of life. If white wine is chilled incorrectly, it will taste weak and lifeless with dulled and faded flavor.
So, how to serve a bottle of wine at the right temperature in order to keep its unique flavor? Most of us usually put it in the freezer for 10 minutes, but please, don't kill your wine by freezing it unless you really want to see the entire odor wave on its way out the door. You should fill the ice bucket with water and ice and submerge the bottle of wine into the bucket just to the base of the neck. Red wine should be chilled in the ice bucket for about 15-16 minutes and white wines – between 20-25 minutes and should be served immediately upon opening.
Another easy and helpful way to chill wine to the right temperature is to have a wine cellar. You can get a wine cellar for a few hundred dollars that can hold about 24 bottle of wine. On a wine cellar you can set the temperature of the wine to the exact temperature you wish to store it and when you are ready to serve it, simply uncork and enjoy.
A very important tool to have, especially when you are entertaining guests, is a long probe wine thermometer that should be insert to the uncorked bottle of wine to see how the wine is close to being ready to serve it. Whether you prefer a red or white wine, now you know how to serve a bottle of wine at the right temperature. And at Metal Imagination you will find unique wine bottle holders in order to make your wine not only taste well, but also have an original look.
Classifications of North American Whiskies
North American whiskies are essentially classified by the type or variety of grains in the mash bill, the percentage or proof of alcohol at which they are distilled, and the length and manner of their aging.
Bourbon Whisky must contain a minimum of 51% corn, be produced in the United States, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels, although in practice virtually all straight whiskies are aged at least four years. Any Bourbon, or any other domestic or imported whiskey, for that matter, that has been aged less than four years must contain an age statement on the label. Small Batch Bourbons are bourbons that bottled from a small group of specially selected barrels that are blended together. It should be noted though that each distiller has their own interpretation of what constitutes a "small batch." Single Barrel Bourbon is Bourbon from one specifically chosen cask.
The Taste: Flavor descriptors such as toffee, pralines, vanilla, and dried fruit to describe the initial rush of flavors in a good, well-aged Bourbon. The charred oak barrels give Bourbon a distinctive spicy oak firmness that is unique to American whiskeys.
Origins and History of Bourbon Whisky
The first waves of British settlers in North America were a thirsty lot. It is recorded that the Pilgrims chose to make final landfall at Plymouth, Massachusetts, even though their original destination was elsewhere, primarily because they were almost out of beer.
The first locally-made alcoholic beverage was beer, although the limited supply of barley malt was frequently supplemented by such local substitutes as pumpkin pulp. Distilled spirits soon followed, with rum made from imported Caribbean molasses dominating in the northern colonies, and an assortment of fruit brandies in the south.
In the early 1700s a combination of bad economic times and religious unrest against the Established Church in Great Britain set off a great wave of emigration from Scotland and Ireland. These Scots, and the Protestant Scottish settlers from the Northern Irish province of Ulster who came to be known as the "Scotch-Irish" in the new World, brought to North America their religion, their distrust of government control, and their skill at distilling whiskey.
This rush of humanity, augmented by German immigrants of a similar religious and cultural persuasion, passed through the seaboard colonies and settled initially in Pennsylvania, Maryland, and western Virginia. Mostly small farmers, they quickly adapted to growing rye because of its hardiness, and, in the western counties, Native American corn because of its high yields. Grain was awkward to ship to East Coast markets because of the poor roads; so many farmers turned to distilling their crops into whiskey. In Pennsylvania these were primarily Rye whiskies; farther to the west and south Corn whiskies predominated. By the end of the American War of Independence in 1784, the first commercial distilleries had been established in what was then the western Virginia county of Kentucky. From the start they produced corn-based whiskies.
In 1794 the new, cash-strapped Federal government imposed the first federal excise tax on distillers. The farmer-distillers of western Pennsylvania responded violently in what became known as the Whiskey Rebellion. Federal tax agents were assaulted and killed by angry mobs. Order was finally restored when the federal government sent in an army of 15,000 militiamen, led by George Washington, to put down the revolt. The ringleaders were convicted and sentenced to be hanged, but cooler heads prevailed, and after jail time they were pardoned and released.
This situation did provoke a new migration of settlers into the then-western frontier lands of Kentucky and Tennessee. In these new states farmers found ideal corn-growing country and smooth, limestone-filtered water—two of the basic ingredients of Bourbon whiskey.
The name "Bourbon" comes from a county in eastern Kentucky, which in turn was named for the Bourbon kings of France who had aided the American rebels in the Revolutionary War. Bourbon County was in the early 19th century a center of whiskey production and transshipping (ironically, at the present time, it is a "dry" county). The local whiskey, made primarily from corn, soon gained a reputation for being particularly smooth because the local distillers aged their products in charred oak casks. The adoption of the "sour mash" grain conversion technique served to further distinguish Bourbon from other whiskey styles.
By the 1840s Bourbon was recognized and marketed as a distinctive American style of whiskey, although not as a regionally specific spirit. Bourbon came to be produced in Kentucky, Tennessee, Indiana, Illinois, Ohio, Missouri, Pennsylvania, North Carolina, and Georgia, among other states. Nowadays Bourbon production is confined to Kentucky and Indiana, although the only legal location requirement for calling a whiskey "Bourbon" is that it be produced in the United States. Initially Bourbon was made in pot stills, but as the century progressed the new column still technology was increasingly adopted. The last old-line pot still plant closed in Pennsylvania in 1992, but the technique was revived in Kentucky in 1995 when the historic Labrot & Graham Distillery was renovated and reopened with a set of new, Scottish-built copper pot stills.
The late 19th century saw the rise of the Temperance Movement, a social phenomenon driven by a potent combination of religious and women's groups. Temperance societies, such as the Women's Christian Temperance Union and the Anti-Saloon League, operated nationally, but were particularly active in the southern states. The notion of temperance soon gave way to a stated desire for outright prohibition, and throughout the rest of the century an assortment of states and counties adopted prohibition for varying lengths of time and degrees of severity. This muddle of legal restrictions played havoc in the Bourbon industry, as it interfered with the production and aging of stocks of whiskey.
National Prohibition in 1919 had effects on the Bourbon industry beyond shutting down most of the distilleries. Drinking did not stop, of course, and the United States was soon awash in illegal alcohol, much of it of dubious quality. What did change was the American taste in whiskey. Illicit moonshine and imported Canadian whiskeys were lighter in taste and body than Bourbon and Rye. The corresponding increase in popularity of white spirits such as Gin and Vodka further altered the marketplace. When Repeal came in 1933, a number of the old distilleries didn't reopen, and the industry began a slow consolidation that lasted into the early 1990s, at which time there were only 10 distilleries in Kentucky and two in Tennessee.
It may seem odd, but Scotch whisky may be Bourbon's inspiration for long-term revival. The steady growth in sales of single malt and high-quality Scotch whiskies has not gone unnoticed in Bourbon country. All of the Kentucky and Tennessee whiskey distilleries are now marketing high-end "single cask" and "small batch" whiskies that have found great success among upscale consumers. Three small specialty distilleries have opened in the last few years in Kentucky and California to cater to this increasing demand for quality over quantity. The United States may yet, in the words of one commentator, "turn away from foreign potions and return to its native spirit."
How To Serve Scotch Whisky
Serving Scotch Whisky
The best way to serve Scotch is 'on the rocks'. In other words, you should not add anything to it, before serving. Just pour it in a glass, directly over the ice cubes. Scotch lovers believe that adding anything to the drink masks its smooth taste and rich aroma.
If you are serving single malts, it is advisable to use a large bowl for the same. The glass will usually taper up to a narrow neck, while its lip will be flared. While the bowl captures the aroma of Scotch, the narrow neck directs it to your nose.
Scotch whisky can also be served in a snifter. The glass is characterized by a wide base and a wide mouth and is smaller than a wine glass. It has a slight taper towards the mouth, which directs the focus of the person on the drink's aroma. Make sure that the snifter is clean, so that the person drinking it can get a clear view of the drink and appreciate it as well.
In case you aren't serving neat Scotch, you can keep soda or water alongside, in a separate beaker, to act as the mixer. By doing so, those people who do not want to have the drink neat, would be given the choice of adding the desired liquid.
You can make use of carbonated cool drinks as a mixer for Scotch. Coke is the most preferred mixer, other than water and soda, for Scotch whiskey.
In case you are serving water along with Scotch, make sure to use only spring water, because it is purer than other types of water and would have the least effect on the taste and aroma of the drink. Moreover, experts insist on the use of spring water, because the chlorinated taste and smell of tap water will distort the aroma and rich taste of Scotch.
For those who find Scotch to be too strong alone, you can serve cocktails. There are a large number of cocktails that are made with scotch, just check out online or in a recipe book.
Main articles: History of beer
Beer is one of the oldest beverages, possibly dating back to the 6th millennium BCE, and is recorded in the written history of Ancient Egypt and Mesopotamia.[5] It is speculated that the Babylonians where the first to create the recipe for beer which was later used by the Egyptians for medicinal purposes. The earliest known chemical evidence of beer dates to ''c.'' 3500–3100 BCE.[6] As almost any substance that contains carbohydrates, namely sugar or starch, can naturally undergo fermentation, it is likely that beer-like beverages were independently invented among various cultures throughout the world.
Beer produced before the Industrial Revolution was mainly made and sold on a domestic scale, although by the 7th century CE beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the nineteenth century.[7] The development of hydrometers and thermometers changed brewing because they allowed the brewer more control of the brewing process and greater knowledge of the results.
Classification of Beers
Beers can be categorized according to the type of cereal used, but it is more common to use the type of fermentation for this purpose: spontaneous fermentation, top fermentation, or bottom fermentation.
Spontaneous fermentation. Spontaneously fermented beers are produced without the active addition of any microorganisms to the wort. The microorganisms come from the surrounding air and the equipment used in the brewing process and are a mixture of yeast species and lactic-acid bacteria, a mixture that produces alcohols and lactic and other organic acids, and gives the product a sour taste. Examples are the Russian beverage kvass, which is typically made of rye, and Belgian Lambic beer and the old Berliner Weisse, which are both produced partly from wheat. All beers made before the introduction and knowledge of pure yeast cultures were in a sense made via spontaneous fermentation. However, most such beers (as well as wines) were made inside containers that were repeatedly used for this purpose. Such containers rapidly become infected with spores that continue to maintain the original species of yeast—that is, the ones that produced fermentation in the first place. The use of the same vessel and associated equipment from one batch to the next causes the cereal grains employed to continue to be cross-infected between brewings. Recent scientific studies indicate that these spores remain alive for decades, or even longer. Moreover, many beer-making traditions include the step of adding fruit, such as raisins, to the mixture; this practice assures that the yeasts that naturally reside on the surface of the fruit will become a significant part of the microorganisms that infect the mixture.
These types of beer are technically ales—that is, they are all top-fermented.
Top fermentation : ales. Top-fermented beers, ales, are fermented at a rather high temperature, about 64–72°F (18–22°C), letting the yeast float on the surface of the wort.
Typical ales are British and Irish pale ales, bitters, stouts, and porters; Belgian ales, such as Trappist and abbey beers; and western German ales, such as Alt Bier and Kölsch. The Bavarian wheat beers—Weissbier (Weizenbier)—are also top-fermented and are produced in different varieties: pale and dark, with and without yeasts remaining, and as bock and Doppelbock. Some of the British and Belgian ales can be very strong, up to about 12–17 percent alcohol by volume, while common ales have a concentration of 3.5–6.0 percent alcohol by volume. Ales were predominant before the great expansion in popularity of bottom-fermented beers, the lagers, in the nineteenth century.
It should be noted that the term "ale" has also been used to signify unhopped beer, as contrasted with hopped beer (Cantrell, p. 619).
Bottom fermentation: lagers. Bottom-fermented beers, lagers, originated in Bavaria, where a cold-adapted yeast strain had been developed over a period of many years in the cold caves used for fermentation and storage. A temperature of about 45–59°F (7–15°C) is typical for bottom fermentation. The cold fermentation and the location of the yeast cells at the bottom of the container yield better storage capabilities and a cleaner, more purely malty taste in lagers, in comparison with ales, which are usually more fruity and bloomy in flavor. The name "lager" implies it is stored in cold conditions. Lagers are the dominating beers of the world today: pilsner; Bavarian; Vienna; Münchener, pale and dark; Dortmunder; bock; and Doppelbock beers. The difference between them depends principally on the brewing liquid, the type of hops, and the type of malt used. Bock and Doppelbock beers have a higher alcoholic content, 6.0–7.0 percent by volume and 6.0–8.0 percent by volume, respectively, in comparison with the other lagers, 3.8–6.0 percent by volume. Bocks and Doppelbocks are spring beers; their high levels of alcohol were originally produced to compensate for Lenten fasting.
How to serve a perfect glass of beer
While American beer once meant light lager, today it encompasses a wide array of flavors concocted by innovative craft brewers whose varieties - and in some cases alcohol content - approach the breadth of wine and spirits.
In fact, there's now so much to learn about beer styles and how to serve them that the president of the Craft Beer Institute, Ray Daniels, has launched a sort of beer sommelier certification program.
That's because all that variety has complicated not only pairing beer with food, but also the mechanics of serving it. Like wines, each variety of beer benefits from different serving styles.
Proper service means paying attention to glassware, the serving temperature and how the beer is poured.
A proper serving of beer presents the head well, offers the right portion, shows off the color and aroma, and honors brewers' efforts with a nice visual presentation, says Randy Mosher, a beer consultant who teaches at the Siebel Institute of Technology in Chicago, which specialized in brewing.
"Beer should be an aromatic and taste-and-texture experience. But we all know, what the stuff looks like has a huge impact to how people perceive things," he says.
Here, Mosher offers some general tips:
Match the beer to the glass
For amber ales, the typical American "shaker" pint (the standard, straight pint common at most bars) is fine. For a more bitter barley wine, with higher alcohol content and bigger flavor, choose a snifter, which traps aroma and is smaller.
"You wouldn't want a pint of barley wine. Well, you may want one, but shouldn't have one," Mosher says.
In general, a glass that curves inward, so the rim turns up, helps concentrate aromas. A classic pilsner flute with its tall, tapered conical shape serves to wedge foam in and give it support, Mosher says. Try one for a cream ale.
Pour, then wait a little
Don't tilt the glass. The idea is to keep the head. Pour some beer into your glass, let the head foam up a bit and settle, then keep pouring. It might take two or three pours. The idea is to keep the head while releasing some of the carbonation that otherwise can leave you feeling bloated.
"By doing it that way, it knocks a little gas out of the beer. It makes it taste smoother, less harsh. All those bubbles are filled with aroma, so if they're popping, they're releasing aroma," Mosher says.
"It's nice to have a thick head on beer. It feels good on the lips. It's all about those details."
Watch the temperature
Like wine, different beers taste best at different temperatures. Lagers are served cooler than ales, darker beers are served warmer than pale, and stronger beers are served warmer than weaker ones, Mosher says.
While American-style lagers should be served between 35 degrees to 38 degrees, English style beers should be served as warm as 50 degrees. Serve an India pale ale or a porter at around 50 degrees to 55 degrees.
Mosher acknowledges this can be tough to manage. "Not everybody has 12 different coolers," he says.
Assuming you don't have multiple refrigerators or beer coolors, keep them in your regular refrigerator. Before drinking, let the beer sit on the counter for about 15 minutes. This should get it to a better temperature.
Mosher does urge leaving the frozen beer glasses for only the lightest American industrial beers, such as Bud, Miller or Coors.
"You never want to put a really good beer in a frozen glass. It's a waste of money," he says. "The aromas just can't get out. They get locked into the liquid. So at slightly warmer temperatures, they have the ability to jump out of the glass and get into your nose."
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1997 Nissan Pathfinder - Consumer Review
Build Quality
Reliability Value
Build Quality
Reliability Value
Nice 4X, but some minor problems
By Kevin1452 on
Vehicle1997 Nissan Pathfinder XE 4dr SUV 4WD
ReviewI bought this following up on previous
use of a Jeep Cherokee and Suzuki
Sidekick. It's a different vehicle
altogether, with much more car-comfort
ride and good 4WD capabilities. Had
several minor problems which in some
cases the dealer took care of under
warranty (brakes, tires, alternator,
battery), and others such as throttle
control (they claim this was a
maintenance problem - I think it is
poor design), interior items falling
off (seat lever, third brake light,
storage privacy screen). Overall it's
been a good car (now 48,000 miles.
Biggest recurrent headache is brakes
which I have had replaced and again
recently resurfaced.
Best FeaturesNice look, comfortable ride and decent 4WD performance
Worst FeaturesNeeds more power, better support or design on throttle assembly (throttle starts sticking at about 15,000 useage. Dealer says it is a regular maintance item to take out throttle and clean it. I've never heard of this before on any other vehicle I've owned.
Recommend (0) (1)
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subset: commoncrawl


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– Saracens beat Racing 92 21-9 to win the European Champions Cup final at Lyon's Grand Stade. England fly-half Owen Farrell's four penalties to two from Johan Goosen handed Saracens a 12-6 lead at half-time. The duo traded a penalty each in the second period, Farrell landing two more to help the English club hold on for their first European title.
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text:
A Cornish Childhood
1947 · New York
by ROWSE, A.L.
New York: Macmillan, 1947. Very Good/Good. Very good in good dustwrapper. Later printing. Pages clean. Clean blue cloth cover. Top corners on cover slightly bent. Spine ends bumped. One inch tear on bottom corner on front dustwrapper, 2 two inch tears on top edge of rear dustwrapper. 2 inch tear on top end of dustwrapper spine. Small water stain on top corner on rear dustwrapper. Please Note: This book has been transferred to Between the Covers from another database and might not be described to our usual standards. Please inquire for more detailed condition information. (Inventory #: 159125)


text:
"When I find myself in times of trouble/ Mother Mary comforts me…/ Speaking words of wisdom, Let it be…" – The Beatles
I think we can all agree that the economy is still in a time of trouble, and while the Beatles give great advice for riding out a broken heart, my words of wisdom right now are to not let your marketing efforts just be- it's time to go guerrilla.
Guerrilla marketing works outside of the mainstream, making a disruptive impression that gets a brand or business noticed, and in an extended period of economic downturn, that gets even more important. That's why guerrilla marketing is more relevant than ever- finding a cost-effective way to stand out from the crowd is what guerrilla is all about. Here's the
Why Guerrilla Marketing is More Relevant Than Ever:
- GEO-TARGETING/ LOCALIZATION: In a down economy, any business needs to focus on holding onto its local customer base. Any small to medium-sized business can reach their immediate community at specific places, times, and events- guerrilla tactics exist to do just that. Nothing has a better chance of zooming directly in onto the target consumer or demographic than guerrilla marketing and its various techniques (outdoor postering, street teams, video projections).
- OFFLINE/ONLINE: At the same time that the economy has taken a nosedive, social media use has taken off. People are on social networks, and the relationships are becoming more and more integrated into everyday life. Guerrilla social media tactics can be targeted, inexpensive, and very personalized, and coordinated with offline street team work. Think couponing on foursquare, or "text-to" campaigns incorporated into postering or flyering campaigns. What about Bluetooth? We should not forget how Bluetooth transmission can be 100% guerrilla while being entirely pervasive.
- ROI: Guerrilla marketing has always delivered at a lower price-point than traditional advertising and marketing efforts, and that makes it an even more critical element of marketing when you need to stretch your dollar. See #2 regarding social networks. Taking a guerrilla campaign and giving it a digital bump allows you to more effectively measure ROI, and that means as a medium it can compete with more traditional spends by speaking the same CPM/CPC/CPA metrics.
- AGENCY-FRIENDLY: As guerrilla marketing has grown and been used more and more, agencies have gotten used to thinking about it as part of their approach. For larger companies talking with their agencies about the marketing mix, bringing up and working in guerrilla tactics as a way to stay effective while cutting costs will be well received. Being the guy/girl in the room with a solution when news that the ad/marketing budget has been slashed will make for a very popular person, and who doesn't want to be the darling of the ball.
- PUNCHING THROUGH: Guerrilla tactics are designed to punch through the noise and be disruptive. That is even more effective and exciting when much of that noise is bad news about the economy. Guerrilla stops people in their tracks, whether it be outdoor postering, projections, mock protests or flash mobs. That was the goal of traditional marketing and advertising in the era of Mad Men and it still is today. With billboards flanking us everywhere we go, and taxitops and bus shelters play support roles, that impact is threatened. Guerrilla is the new frontier for influence.
So what are you waiting for, go out and be a guerrilla!


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text: On Friday 20 June 2003 04:50, Joyce, Matthew wrote: > I have been using Debian for about 18 months now. > I like it and prefer it to other dristos I have tried. > > Today I had to install Redhat 9 on a system. > It detected everything. A totally good experience installing this > os. > > I'm not saying I will be moving from Debian to redhat, but I do wish > Debian would address the install procedure. > > Clearly it is possible to have comprehensive hardware detection, so > presumably somewhere someoene is choosing not to address this issue. > > What is the reason debian does not install like other OSs ? What is the reason that this same question should come up in this mailing lists every 2 weeks? What is the reason that you couldn't take a look at the archive of this mailing, to find interesting treads related to it that would have answered your question? What is the reason that people (like you) do not underestand that Debian supports way more hardware architectures than RedHat does, and that detecting hardware on all these architects, and developing an installer wich runs on all of them, is not an easy job? (Hell, RedHat even does not support PPC or Sparc). What is the reason that people do not underestand that debian developers are working on a new installer, and that it would perhaps have better hardware detection? What is the reason that people who are only concerened with x86 and want hardware auto detection, do not use Libranet? What is the reason that you don't underestand that Debian is free software project, so if you are unhappy with something, you can get invlved and help it ? Someone mentioned a while back, that if you think installing Debian GNU/Linux is difficult, then try installing Debian GNU/Hurd ;-) Cheers -- /* You can always count on Americans to do the right thing; - after they've tried everything else. Winston Churchill */ Aryan Ameri


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Download Wild Africa apk 1.0 free for Android smartphone
Posted by Amauri Borcz in Adventure | Sept. 10, 2014 | 0 Comments
Apk file size: 11.0 MB
Save your life from a leopard attack on an African savannah on this action running game.
You can run, jump and roll to avoid the leopard attack through incredible environment.
Easily navigate the terrain with simple and intuitive controls.
- Random level generation.
- Never two games will be the same!
- Easy controls.
- Easy to learn, but hard to put down.
- Easy to enjoy, but hard to master.
The gameplay is quite simple:
- Tap the right side of the screen to jump and the left to roll.
- Avoid animal and rocks to save your life.
New levels coming soon! ; )
kws: fruit,run,ninja,action,kill,jump,best game,cool game,pop,top game, fly,rush,iron man,gundam,angry,stylish sprint,stylish dash, Iron Runner,cut the rope, angry, birds, defender, blood and glory, CS, Counter Strike, model war.
Amauri Borcz part of our Adventure and have average installs from 100 to 500. Last Update Sept. 10, 2014. Google play rating is 93.3333. Current verison is 1.0. Actual size 11.0 MB.


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& You had been waiting a month (& a secret year) to kiss them, & you did not know if you would get another chance to start things...
Possibly make them your Gf/Bf or save yourself from puke...i think I saw a show where a guy was like - 'I don;t care' lol
Most Helpful Guy
I'd say something like, "Let's brush our teeth together". And then let the kissing commence.00|01|0
- Show AllShow Less
Well, a man should be a better man than a woman.
Just sayin.
Yea lol..... it was a joke - irony* :-)
thanks tho. its good to know people are like you I the world... genuine& authentic*


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I have been a Central Oregon resident since 1997, and I have watched the area grow. I was born in New Haven Connecticut, and then moved to Scotland, where I lived for fourteen years. I love spending time with my family, and together we enjoy camping, boating, hiking, horse back riding, tennis, rafting, swimming, and many other outdoor activities that Central Oregon has to offer. I have been a Realtor in Oregon since 2004. I have survived the ups, and downs as a full time Broker. I love my job! I always dreamed of having a job that I enjoy.
If you have any questions about Real Estate, then please let me know. I would be happy to answer any questions you may have. If you would like more information on my listings, or any other available property then please give me a call or send me an email to firstname.lastname@example.com. If you would like a FREE Real Estate Comparative Market Analysis on what your property may be worth, or a FREE ongoing list of properties that match your search criteria then please let me know!
I love the opportunity to help people to find the perfect Real Estate for their needs. It is my number one priority to make sure that my clients goals, and expectations are met. It is very important to me that the end result of any sale is that my clients are left feeling happy!
I look forward to talking with you!
Selena McNeill, Broker
(541) 390-0595
Licensed in the State of Oregon since 2004
Annual Awards: 2013-100% Club, 2012-Executive Club.


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This is a website that specifically addresses all the unique experiences, struggles and challenges that come with being a stepdad. If you're a stepdad you probably already know what I'm talking about!
If you're planning is to become a stepfather you'll learn things that will allow you to enter a blended family with your eyes wide open and with realistic expectations.
This site has information and advice you can't find anywhere else. Posts about how to be a great stepfather, husband, blended families, strategies for success and much more.
Why Do Stepdads Need A Website?
It's one of the most challenging roles around and it's a job that isn't clearly defined. There's no standard operating procedures for stepfathers – leaving the majority of us to cross our fingers and hope we get it right.
And if that weren't reason enough, studies show nearly 65% of all second marriages involve children but tragically nearly 70% of these marriages will end in divorce often as a result of the added pressures stepfamilies face.
Support for Stepdads is like "marriage insurance" – giving you informative content, tools, unique insights and support that help you overcome the challenges of the blended family.
Who I Am
I'm Gerardo Campbell a stepfather veteran of 16+ years. In 1995, when I married the "Pretty Lady" and I became the stepfather to her two children ages 10 and 14 at the time. Back in 1995, there were little, if any, resources, information or coaching available for stepfathers.
I became a stepfather equipped with the very best intentions combined with my own perceptions, expectations and very little outside preparation.
Considering the mountains we faced over the years it's only through God's grace we didn't end up another divorce statistic. Through this website I want to share with you my experience, my lessons learned and the lessons learned from others. It is possible to be a successful stepfather.


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Justin Bieber Shoots Music Video for Christmas Album Song 'Mistletoe'
Justin Bieber told fans that he was going to be shooting his first Christmas album music video on Wednesday, and the the 17-year-old came through with updates all along the way.
"Video shoot today for Christmas album. #mistletoe," he wrote, adding, "On the set of #mistletoe. Christmas is coming early this year. #nov1st."
So, now we know what the name of the first single is: 'Mistletoe'! Justin also tweeted pics from the set, including the one above with Santa. "Doing the #dougie with santa," the pop star wrote. "#real. haha. #mistletoe."
Are you excited for the 'Mistletoe' video? Let us know your thoughts in the comments. Justin's holiday album is set to arrive on November 1.


text: Blink/Steady Bike Light Concept by Benjamin Cohen turns on automatically and shuts off of when you're not riding. There's no need to remove the idea when you lock up due to the fact it's secured by your seatpost. Our elegant, low-profile design is the bike light you've been waiting for. Easy, Secure, Beautiful. Machined from solid aluminum. Blink/Steady bike light uses an accelerometer that knows when you might be moving, and a light sensor which knows when it's dark adequate to turn on. After you lock up the bike, it turns off soon after 30 seconds. No buttons, you'll never have to think about your bike light yet again. Blinking or Steady. No a lot more clicking through blink patterns because Blink/Steady has two dead simple, but just as effective options. Blink/Steady operates in Blink Mode in the event that installed one way, flip that over and it works inside Steady Mode, holding a bright, yet evenly distributed light. Using its accelerometer, it knows which way will be down.


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The Georgina Arts Centre & Gallery offers art presentations on a varying basis. These are presentations that take in much more than art: history, geography, tales, music, videos, people, science, mathematics…anything that has a bearing on the artist or the place, the time or the space.
Our most popular presenters are Ewa and Steeve Chwojko who bring to the Gallery a vast knowledge of the "Arts with an S"! Art, sculpture, architecture, music, literature, poetry; everything is mixed in to their audiovisual presentations. Anything that can be presented live is added into the mix: classical ballet, music, photographers, writers, anyone who knows anything about something…
Available Presentations
Many of these presentations have been given at galleries, art centres, art associations, clubs, art academies, and so forth, around the Southern Ontario area. If you are interested in inviting Ewa and Steeve Chwojko to give one of their presentations, please send an email to firstname.lastname@example.com.


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2023 Summerton Court Pinopolis SC 29469 MLS# 16001444 - Pinopolis SC Real Estate
843-225-7007 - call to view this property today!
2023 Summerton Court - $299,000
Pinopolis, SC 29469
Broughton Hall
MLS # 16001444 - Residential Real Estate
Your new home is waiting for you in the historic Pineland Village of Pinopolis. Broughton Hall is a small subdivision of 32 homes on Pinopolis Peninsula. Lake Moultrie surrounds this peninsula and is ready for you to enjoy those amazing sunsets....
View the Full Details and Schedule a showing of this home in Pinopolis
Call 843-225-7007 for info
Please contact us if you have any questions or comments.


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G'day from the west coast! Here I am sitting in Perth at a cafe in the Northbridge suburb. I arrived in Perth on Thursday, February 24. The next morning, bright and early I was waiting at the stop to get on the bus that would take me up the west coast on a Perth to Exmouth tour. Being a lone backpacker, I put on my friendly face and put myself out there, talking to the other backpackers who were waiting to also be picked up. I soon met Laura, a British girl; Steph, an American girl; and Cara, my fellow Canadian! We all hit it off instantly and made sure to sit close to each other on the bus, as it was going to be a long driving day.
Our first stop was the Pinnacles Desert. And boy of boy, it was HOT! I guess since there have been a number of cyclones that have come through the area in the last little while it was a lot more humid than normal. Needless to say, despite the fact that it was quite beautiful with giant limestone formations that are scattered around throughout the park, it was hot as hell and we were very excited to get back to the air conditioned bus. That afternoon we stopped for lunch and a swim in the Indian Ocean (current ocean count: 3), went sandboarding (think tobogganing down sand dunes) and eventually ended up in the town of Kalbarri. That evening after a minor feast, Cara and JB (the Frenchman) and myself went to the local pub for literally one drink each. It was going to be a very early start the next morning so we didn't want to go too hard that evening.
After a very uncomfortable sleep in a room with no air conditioning and 1 fan for 6 people, we were up at 5ish, and on the bus before the sun had even yet come up. Our activity for the day was hiking into the Kalbarri National Park and visiting Z-Bend Gorge and Nature's Window. We even got to do a couple abseils. We were back on the bus and back to the hostel by 11ish (possibly even earlier than that), we got to have a quick dip in the pool, and then lunch, then back on the road. A few hours later we were stopped at Shell Beach, a beautiful beach made entirely of cockle shells. CRAZY! Not a grain of sand, just shells. After about a half hour worth of picture taking, we hopped back onto our trusty bus and it was off to Monkey Mia for the evening.
Monkey Mia is somewhere that I have been dying to check out for the last 6 years or so. It is a place where wild dolphins come into the shallow waters and every morning get fed by lucky visitors who are picked by the marine biologists who live and work there. It's really cool and on our morning there about 11 wild dolphins ended up swimming into the bay — including about 3 babies. It was a really neat experience and I'm so glad that after all these years I finally got to visit. After the morning feedings it was time to hit the road for a long leg of our trip up to Coral Bay, however, in Monkey Mia we had to pick up 9 more people, thus resulting in us having a completely full bus! NOT COOL. There literally was not ONE seat empty and we had to pile up our bags into the aisle cause the busses we were on had very little leg room.
Coral Bay ended up having air conditioned rooms which were absolutely amazing. Trust me. After having two nights of really bad sleeps due to sweating your ass off and just general stuffiness, air con definitely seems like an amazing luxury. The next day Cara and I went scuba diving on the Ningaloo Reef — one of National Geographic's top 10 reefs in the world to dive. And I must say, I found it to be better than the Great Barrier Reef. We got to do 2 50-minute dives, as well as snorkeling with a manta ray (it's wingspan was 3m!). On our dives we saw everything from octopus to sting rays to turtles, and at one point we were even surrounded by 12 reef sharks! It was an incredible feeling — to realize that we were doing something and seeing stuff that not a whole heck of a lot of people ever get to experience. From the boat we also saw dolphins swimming alongside us, and at one point, a 3m long tiger shark was spotted! (Ironically enough we spotted that guy about 10min before hopping in the water for our 2nd dive! HA go figure.)
Once reunited with the rest of the people on our bus — most of them had opted for the $100 cheaper option of snorkeling (personally I wouldn't spend $155 on simply snorkeling, but to each their own), we were back on the road headed for our 2 night stopover in Exmouth. After numerous hours on the road and a bunch of roadhouse stops, and a THORNY DEVIL stop The place we stayed was quite nice with the exception of the bathrooms — it was grasshopper, moth and cockroach heaven! Trust me, walking into the bathroom before going to bed all you smelt was burnt grasshopper or moth or cockroach which had been fried to a crisp in the electric bug catcher thing… ewwww! But the air conditioning was so amazingly cold that I actually had to wear long pants – AMAZING! It was a nice place to chill out and relax. I even introduced Steph to Flight of the Conchords — or at least the 4 episodes of it that I have on my laptop.
After a day snorkeling in Exmouth and a nice thai curry dinner and yet another super comfortable sleep in freezing cold air conditioning (almost reminded me of what everyone back home in Canada is feeling right now) it was another obscenely early morning and hitting the road for the 800km trek for the day. We made a few stops at a bunch of roadhouses along the way, and then had a little stop at the Principality of Hutt River (a micronation within Australia, just outside of Northampton). We met the Prince and Princess and even got our passports stamped. That evening we stopped at the Northbrook Farmstay, were treated to a dinner and got to sleep in swags in the field, under the stars. It was gorgeous.
The next day… it was back on the road to finish up the last 500km or so. It was the end of our Perth to Exmouth tour. Our major stop for the day way at the Greenough Wildlife and Bird Park outside of Geraldton where we got to feed all the non-meat eater animals (emus, goats, sheep, kangaroos, chickens), and then we got to hold a 2m long python named Angelica, and got to cuddle with 2 lovely little 13month old joeys named Lexi and Lavendar. They were so adorable. The place is private and doesn't get any government funding, so if you're traveling up the west coast of Australia, be sure to stop in and meet with Michelle (the owner) and interact with tons of amazing animals.
Then it was back to Perth, where I've now been for a few days, and to be quite honest I'm getting quite bored of it. I haven't really ventured too far out of the city center, but I find making friends here to be very difficult. I did meet a few people though and am heading out on a road trip tomorrow morning for 5 days around the south west coast. Can't wait to get out of the city and explore more of this amazing country! 🙂


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- HubPages»
- Pets and Animals»
- Animal Care & Safety
Cats and Dogs: Adopting the Right Animal
Do Not Be Put Off By What You Read Here
Before I begin, please allow me to assure you that I am so in favor of adopting animals and saving them from the horrible fates that too often await them at so-called "shelters."
Every animal rescued from a shelter, or even off the street is a good thing, and if you are the one who did the adopting or rescuing, that's a feather in your cap, and my hat is off to you!
There are, however, many things to carefully consider before you bring a pet home, especially if it is a very-first-pet. I want you aware, so that you will not be disappointed or discouraged. I want the animal to have a forever home, and not be a shelter yo-yo.
First, Be Sure You Really Want a Pet
There is nothing, but nothing worse than the sight of row upon row of barking dogs and sad cats in cages at animal shelters, waiting to be either adopted or far worse, killed for no better reason than lack of space to house them.
So, before you go out and invite a pet into your home, be sure and take all of the needs of that animal into consideration. This means not only the day you bring them home, but also all of their food, veterinary care, shelter and exercise for the rest of their lives! You do not want to be among those surrendering your pet to the woes of shelter life simply because you failed to plan ahead or anticipate the needs and yes, expense, of having a companion animal.
Nothing is more rewarding than a furry hello after a bad day at work; nothing will cheer you up or comfort you better than a lap full of a non judgemental friend when you are sad. Nothing beats the shared warmth on a cold winter's night.
But you must be prepared for the responsibilities as well as the rewards. As with all else in life, there are two sides to everything. Adopting an animal is a lifetime commitment. You are agreeing to care for that animal for the rest of its natural life. It is no less a responsibility than adopting a child. You don't toss them aside because they become inconvenient, expensive, or misbehave.
Do Not Rush Into the Selection
First and foremost, don't let yourselves be swayed by your childrens' pleas to have a cute kitty or puppy or bunny. This is not a decision for children. Things to consider first are the ages of your kids, and how many you have.
Research the animals and breeds within species that interest you. If you have 3 or 4 or 5 young children running around, a small, easily excitable dog such as a Chihuahua might not be the best choice--not to mention danger to the animal from well-meaning kids being too rough with a small and delicately-framed dog. This is a family where a larger, more placid dog would be a better choice.
Likewise for cats. In most cases, adult cats don't care for a lot of wild running around, unless it is themselves doing the running. Therefore, with younger kids, a kitten is a better choice, for they love to play. But again, care must be taken that the youngsters are at least old enough to understand to be gentle with kitty, for kittens are delicate, and can be harmed by over-eager hugs.
The Animal is YOURS, Not the Kid's!
Too many parents get an animal "for the children" to "teach them responsibility." Wrong! Bad idea! This will not work. You will be the one doing the shopping for supplies, feeding, picking up the waste, driving to the vet for vaccinations and checkups.
Small children cannot be expected to help or take much responsibility beyond taking a food bowl from your hands to set on the floor -- if they happen to be in the area at feeding time. They may once in a while like to brush the animal, but don't expect them to take it on as a regular chore.
Older children can accept more responsibility, and should be encouraged to help, especially if they were the ones adding any pressure to the decision (although as I mentioned, you should not give in to this tactic).
Those Sweet, Soulful Eyes!
Who has not felt their heart melt looking into the depths of the sweet, innocent eyes of a puppy or kitten? None but the most hard-hearted and inhumane among the population.
Don't let those trickster's eyes deceive you. That adorable puppy or kitten will grow up. If they are treated well, they will be a wonderful friend and just as sweet. However, just as with human babies, that "sweet baby" appearance will go away and morph into the adult form. They will be just as lovable, and beautiful as ever in the eyes of those who love them back.
I know this is a perfectly obvious thing--the trouble is, many people fall for that 'cuteness,' and then don't want the animal anymore when it grows up. This is a terrible thing--don't kid yourselves for a moment...animals feel pain, including emotional pain. Just like us, they get scared, feel lonely, and suffer stress when their familiar routine is disrupted and their surroundings suddenly change.
So again, be sure that you are willing to make that life-long commitment.
Take Some Time To Get Acquainted
When you go to meet your potential new friend, bring all the family members with you. By all means, take time to visit with the prospective pet in any 'get acquainted' area provided by the shelter or rescue organization. And by 'take time,' I mean take time. This is not something to be rushed in 5 minutes. Spend at least half an hour or an hour.
Observe the animal. Notice its interactions and reactions to all the family members. I there appears to be a conflict, or fear on either side, this is not the pet for you.
It may take several attempts, several searches, several meetings with various animals. Considering that this will be a comittment of several years' standing, the first stages must not be rushed into.
Be Prepared
Once you have finished the process of deciding what kind of pet you want, and before you go looking is the time to shop for basic supplies. You will need at a minimum:
- food and water bowls
- harness and leash (primarily for dogs, but cats can also learn to walk on a leash)
- bedding
- toys
- grooming supplies, including a brush and nail trimmers
- a litter pan and litter for cats
You need all these things first! On the way home with an already nervous animal in the car is not the time to stop off and go shopping for the supplies!
It is very dangerous to the animal to leave it locked up in the car. Every year, many animals are killed by heat stroke. It does not take long for the inside temperature in a car to reach to 120° Fahrenheit, even on a cool day. Cracking the window open does not help. Leaving the window all the way down is asking for trouble in so many ways--from the pet escaping to being stolen, to your entire car and contents being stolen. Not one of those scenarious would be a good beginning for your new friend--so please--shop for all the supplies before you go to pick out your pet.
Be Sure of the Reputation
There are many irresponsible and even some illegal sources of companion animals, that it pays to be very careful where you choose and adopt your pet.
I would be very wary of Craigslist or other online ads. While they may be legitimate listings, this is also often a 'dumping ground' for stolen animals.
If you are adopting from a shelter, inspect their facility--is it clean and as odor-free as possible, given the hundreds of animals that pass through, or does it have filth caked halfway up the walls and have a strong enough smell to gag you? In the first case, go ahead and check out their animals. If the second case is true however, run, don't walk away.
If you must insist on a purebred pet, ask at your local shelter. It is not true that there are never purebreds at shelters. Many are surrendered each year.
If you must buy from a breeder, check the their reputation and ask for references. If the person does not want you to see their facility, that is a huge red flag. Run away!
Local specialty rescue groups are a better option than breeders for a loyal family pet, if you must have a purebred. They are acting out of genuine love and concern for the animals.
Avoid pet stores at all costs! These animals are bred in puppy and kitten "mills" without real concern for the animals--their main goal is to make a quick buck on rapid turnaround. The females are frequently malnourished and simply used as breeding machines until they are worn out.
- Lost Dog & Cat Rescue Foundation | Saving the lives of homeless and abandoned pets
The Lost Dog and Cat Rescue Foundation is a non-profit animal rescue organization saving the lives of thousands of homeless and abandoned pets each year. We rescue dogs and cats facing euthanasia in overcrowded shelters, and place them for adoption
- Pet adoption: Want a dog or cat? Adopt a pet on Petfinder
The place for pet adoption. Petfinder is the number one website for adoptable pets. Search over 350,000 adoptable pets from nearly 14,000 adoption groups.
Save A Life!
Just remember this: Adopt, don't shop!
I thank you; the animals thank you.
Where To Find Pets to Adopt
- PAWS - Adopt a Pet!
PAWS has hundreds of cats and dogs available for adoption. Our goal is to help you find an animal companion who suits your household, lifestyle and personality.
© 2012 Liz Elias
Great advise, and great picures, too. Could you maybe take a look at my hubs?
Oh how I love this hub and have to bookmark into favourite Hubs slot.
I wish you a great day.
I have 3 kittens. And i found them on the street. So didn't cost me even a $1. But now I'm really happy with them. Can't even guess the value of them :) anyway Very Nice Hub. Bookmarking this one for sure!
I enjoyed this Hub very much. You have some good information here. I have fostered and rescued many dogs, it's very rewarding.
Great hub Lizzy, full of great advice. Too often people forget that cats and dogs are living creatures with thoughts and feelings, instead they think of them as toys, and like dressing them up. In England, we have a charity called the Dogs Trust that rescues abandoned dogs and cats, they never put a healthy dog down, and their slogan is: 'A Dog is for life, not just for Christmas'. Voted up etc.
Such good advice! One thing you've pointed out here that I haven't read elsewhere is the importance of realizing that any adopted pet is YOURS- not your kid's. Anyone adopting a pet should do so thinking that nobody else is going to care for it.
What a great hub! Loved it from top to bottom, best wishes!
All great advice! I love my animals and I just realized none of my kids are territorial about one in particular:) they are all family pets. The girls take turns sleeping with the dogs at night!
I adopted a cat many years ago and she's still bestowing gifts at the doorstep:) lol. I love the advice of several meetings before bringing an animal home.
When I bought my bird from a special breeder - he was hatched for us. My hubad and I would go visit and hold him every week and by the time he came home he knew our smell and us. He is a wonderful African Grey and he's multi person.