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Pleuronectiform, (order Pleuronectiformes), also called flatfish, any one of about 680 species of bony fishes characterized by oval-shaped, flattened bodies as in the flounder, halibut, and turbot. The pleuronectiforms are unique among fishes in being asymmetrical. They are strongly compressed, with both eyes on one side in adults, whereas other fishes and vertebrates in general are bilaterally symmetrical. The asymmetry is believed to have evolved from a generalized, symmetrical percoid (sea bass) body pattern in a fish that habitually rested on its side. Larval flatfishes have an eye on each side of the head, but during a period of rapid body change (metamorphosis) one eye migrates to the other side of the head, after which the larvae settle to the bottom. Osteological changes resulting from the eye migration are responsible for the asymmetry in the flatfish skull.
General features
Flatfishes of the family Pleuronectidae are commercially important in northern waters, and members of other families are taken in limited quantities. Some Bothidae and Soleidae (soles) are exploited in tropical and temperate waters, but no other flatfishes are utilized to the extent that Pleuronectidae are.
Flatfishes are primarily found in temperate and tropical seas, with some species extending northward into the Arctic. Sizes range from about 100 mm (4 inches) to the large Atlantic halibut, which attains a length of more than 2 metres (nearly 7 feet) and a weight of about 325 kg (716 pounds). Most species are marine, but some spend all or part of their lives in fresh water. Flatfishes are found in depths up to 1,000 metres (3,300 feet), but most occur on the continental shelf in less than 200 metres (about 660 feet) of water.
Natural history
Flatfishes generally spawn offshore, but some spawn in estuaries. Fecundity is high, females generally releasing at least several hundred thousand eggs (large female halibut have between 2,500,000 and 3,000,000 eggs). The eggs are small and float freely (pelagic) or sink to the botton (demersal), with or without oil globules. Newly hatched larvae are 1.5 to 3 mm long (approximately 0.06 to 0.12 inch). Active feeding begins shortly after hatching, and mortality of newly hatched larvae is extremely high. Larvae drift with currents (planktonic) until metamorphosis, or shortly afterward, and then settle to the bottom to assume their adult bottom-living (benthic) existence. Slow swimming is accomplished by undulating movements of dorsal and anal fins, whereas rapid swimming occurs by undulating the body and caudal fin.
Feeding behaviour
Flatfishes lie on the bottom, generally covered by sand or mud, with only their eyes protruding. The eyes can be raised or lowered and moved independently. Flounders feed primarily on crustaceans, other bottom invertebrates, and small fish. When feeding they remain motionless until their prey ventures too close and then literally leap off the bottom in pursuit. Flatfishes in turn fall prey to a variety of large fish and cetaceans (such as whales and porpoises), but humans are the primary predator of many flatfishes.
Form and function
Many species display sexual dimorphism, with the male having one or several of the following characteristics: elongated pectoral fin rays, wider interorbital bones, spines on the head, tentacles on the eyes, more elaborate pigmentation. Flounders have a long dorsal fin extending from the head to caudal (tail) fin and an anal fin extending from vent (anus) to caudal fin in most species. Pectoral fins are present on all larval flatfishes but are lost or reduced in adults of the families Soleidae and Cynoglossidae. Caudal fin rays and their supporting structures are variable. Scales are ctenoid (rough-edged) or cycloid (smooth). Dentition is variable and corresponds to feeding habits of the species. Active predators have large well-developed teeth in both jaws, whereas those living primarily in mud and feeding on bottom invertebrates have teeth only on the lower jaw of the blind side. Sexes are easily distinguished because the ovaries extend posteriorly from the body cavity beneath the skin and a thin layer of muscle immediately above the muscles of the anal fin rays. Testes cannot be seen without dissection. The stomach and intestines curl within the body cavity to form a loop.
The main feature of metamorphosis is the migration of the eye around or through the head. This is accomplished as a movement either over the middorsal ridge or through the head, in a depression between the supraorbital bars (over the eye) and ventral edge of the dorsal fin. The supraorbital bars extend forward from the cranium to the ethmoid region of the skull (the area in front of the eye), gradually shifting ventrally and coming to lie next to one another. As the eye migration begins, the dorsal edge of the supraorbital bar is reabsorbed to make room for the eye moving through the head. The supraorbital bars ossify and become the interorbital bone after the eye has completed its migration. The blind- (bottom-) side frontal bone shifts to the ocular (upper) side and forms a portion of the optic capsule floor for the upper eye. Torsion (twisting) of the frontals, ethmoid, and mouthparts is the essential feature of the flatfish skull.
Normal pigmentation of adult flatfishes consists of a coloured ocular side and an unpigmented (white) blind side. The ocular side is variable in pigment pattern and intensity. Flatfishes can mimic their background by assuming a similar coloration. Partial or complete albinism is known in some species, but a more common colour variation is ambicoloration (coloration on both sides). Ambicoloration can be partial or complete and is often associated with incomplete migration of the eye (in which the migrating eye stops on middorsal ridge) and a hooked appearance, caused by the unattached origin of the dorsal fin. Reversal (eyes and pigmentation on the side that normally is unpigmented) is fairly frequent in some species but quite rare in others.
Annotated classification
Flatfishes are divisible into 2 suborders and 14 families. The following classification is derived from Canadian ichthyologist J.S. Nelson (2006).
- Order Pleuronectiformes (Heterosomata)
- Allied to Perciformes but asymmetrical, compressed, both eyes on 1 side of head; pelvic bones attached directly to cleithrum. Swim bladder absent in adults. Fossil records for this group of fish are limited, extending from Paleocene to the present, about 65 million years.
- Suborder Psettodoidei
- The least-specialized (most primitive) flatfish. Spines present in dorsal, anal, and pelvic fins; dorsal fin not extending onto head; eyes on either right (dextral) or left (sinistral) side; maxillary (upper jaw) bone with well-developed supplemental bone; vertebrae 24–25 (10 precaudal, 14–15 caudal).
- Family Psettodidae (spiny turbots)
- Same characters as given for the suborder. Length about 0.6 metres (about 2 feet). 1 genus (Psettodes) and 3 species—1 from Indo-Pacific and 2 from Africa.
- Suborder Pleuronectoidei
- No spines in fins; however, 1 spine present in pelvic fin of Citharidae. Dorsal fin extending forward onto head; usually no supplemental bone on maxillary (may be present or absent in Citharidae); vertebrae 27–70 (generally numbering 34 or more); preopercular margin free; lower jaw prominent; nostrils asymmetrical (that on blind side being near edge of head).
- Family Citharidae (large-scale flounders)
- Eyes either dextral or sinistral; anus on ocular side; gill membranes widely separated; dorsal and anal fin rays not shortened posteriorly. Length to about 30 cm (about 12 inches). 5 monotypic genera found in the Indo-Pacific and Mediterranean and off Africa and Japan.
- Family Achiropsettidae (southern flounders)
- Eyes sinistral; body extremely compressed; pectoral fins rudimentary or absent; lateral line straight; branchiostegal membranes separate. 4 genera and 5 species; Antarctic and subantarctic seas.
- Family Scophthalmidae (turbots)
- Eyes sinistral; anus on blind side; gill membrane widely separated; dorsal and anal fin rays shortened posteriorly; pelvic fin bases long (both extending forward onto the urohyal). Lengths to about 1 metre (about 3 feet) and weights to about 23 kg (approximately 50 pounds). 4 genera and about 9 species; North Atlantic Ocean and Baltic, Black, and Mediterranean seas.
- Family Bothidae (left-eyed flounders)
- Eyes sinistral; anus generally far up on blind side; gill membranes connected; dorsal and anal fin rays shortened posteriorly; two series of intramuscular bones; pelvic fin bases on ocular side long, on blind side shorter, 6-fin rays in all but 1 species. 20 genera with about approximately 150 species; widespread, primarily tropical and temperate seas of the world.
- Family Pleuronectidae (right-eyed flounders and halibuts)
- Eyes dextral; anus on blind side, commonly on or near midline; gill membranes connected; dorsal and anal fin rays shortened posteriorly; pelvic fin bases of ocular side short or long, on blind side short, 3–13 pelvic fin rays. 23 genera with about 60 species; primarily northern and Arctic seas, but some occur in tropical and temperate seas.
- Family Paralichthyidae (sand flounders)
- Eyes usually sinistral; pelvic fin bases short, pectoral rays branched. About 16 genera and 105 species. Marine, present in all oceans, rarely in fresh water.
- Family Samaridae (crested flounders)
- Origin of dorsal in front of eyes; lateral line well developed or rudimentary; pelvic fins symmetrical. 3 genera with about 20 species; primarily in deep water, tropical and subtropical Indo-Pacific.
- Family Paralichthodidae (measles flounders)
- One species, Paralichthodes algoensis, from Southern Africa.
- Family Rhombosoleidae (rhombosoleids)
- 9 genera, 19 species.
- Family Poecilopsettidae (bigeye flounders)
- 3 genera, 20 species
- Family Achiridae (American soles)
- Eyes small, dextral; sensory papillae on head; margin of preoperculum represented by a superficial groove; dorsal and anal fins free from caudal fin; right pelvic fin attached to anal fin. 7 genera and about 30 species. Marine and freshwater, along the Atlantic and Pacific coasts of the Americas.
- Family Soleidae (soles)
- Eyes small, dextral; sensory papillae on head; margin of preoperculum completely concealed under skin; dorsal and anal fins united with caudal fin or free; pelvic fins free from anal fin. About 30 genera, with about 130 species in Atlantic, Pacific, and Indian oceans. Primarily marine but sometimes enters rivers.
- Family Cynoglossidae (tongue soles)
- Eyes small, sinistral; mouth asymmetrical; head lacking sensory papillae; dorsal and anal fins confluent with caudal fin; pectoral fins rudimentary or absent. 3 genera with about 130 species; tropical and temperate Atlantic, Pacific, and Indian oceans. Some freshwater species.
Critical appraisal
Monophyly of the Pleuronectiformes has been supported by the work of François Chapleau and colleagues; however, its closest relative among the Percomorpha is unknown. Classification among flatfish families remains in flux. Those presented here derive from the work of Chapleau as well as K. Amaoka and K. Hoshino of Japan.


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One of THE foods of Christmas must be the humble date. Big fat juicy medjool dates with the texture of fruit but the taste of toffee – heaven!
I have made a couple of versions of sticky toffee pudding but this is a sticky toffee cake. The difference is that instead of toffee sauce you have toffee buttercream. This is a seasonal cake without being obviously so – a nice option for those who are fed up with fruit cakes and mince pies.
The smell of the dates when you boil them is gorgeous. I made the cake on a freezing cold snowy day but inside my home it was paradise! Here's the dates when they've broken down in boiling water:
Look what happens when you add the bicarbonate of soda – it's alchemy!
What surprised me most about this cake, was the texture. It was light and spongy – just like carrot cake, but the flavour was unmistakably sticky toffee. It's quite one of my favourite cakes that I've made recently.
For the cake:
225g stoned dates (I used Medjool)
300ml water
1 teaspoon bicarbonate of soda
115g unsalted butter, at room temperature
175g soft light brown sugar
2 eggs
1 teaspoon vanilla extract
175g self raising flour
For the toffee icing:
90ml (6 tablespoons) double cream
80g soft light brown sugar
25g unsalted butter
25g golden icing sugar
For the toffee icing:
Optional decoration: toffee nuggets
- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line a 20cm square loose bottomed tin with greaseproof paper.
- Using scissors (I find this the least messy way) snip the dates into pieces – about the size of a small grape.
- Place the dates and the water in a saucepan. Pick a large saucepan because the mix will bubble up considerably when you stir in the bicarbonate of soda.
- Bring the dates and water to the boil and then boil, uncovered for 10 minutes.
- Remove from the heat and stir in the bicarbonate of soda.
- Leave to cool.
- Cream together the butter and sugar until smooth, pale and airy. Don't skimp on this stage.
- Beat in the eggs and vanilla extract.
- Fold in the flour and the dates.
- Spoon into the prepared baking tin and level the surface.
- Bake for approximately 35 minutes or until a skewer inserted into the centre of the cake comes out virtually clean – it won't be perfectly clean because of the gooey dates.
- Check the cake 10 minutes from the end to ensure that the top is not burning – the dates can catch. If necessary, cover the cake with foil for the last 10 minutes.
- Leave to cool in the tin until you can comfortably handle the tin and turn the cake out. Leave to cool completely on a wire rack.
- For the icing heat the cream, brown sugar and butter over a gentle heat until the sugar dissolves i.e. you cannot see the granules on the back of the spoon.
- Bring to the boil and cook, uncovered, for 4 minutes until it turns golden. Do not stir. If the mixture darkens too quickly simply remove it from the heat before the 4 minutes is up.
- Leave to cool.
- Beat the icing sugar into the icing until smooth.
- Spread over the top of the cake – you might find this easier with a wetted palette knife.
- Decorate as required.
- Bask in the glory of the wonderful thing you have made.
- Eat.

subset: commoncrawl


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Daily DoubleType of wager calling for the selection of winners of two consecutive races, usually the first and second or the last two.
Daily Racing FormA daily newspaper containing news, past performance data and handicapping information.
DamThe female parent of a foal.
Dark Bay or BrownA horse color that ranges from brown with areas of tan on the shoulders, head and flanks, to a dark brown, with tan areas seen only in the flanks and/or muzzle. The mane, tail and lower portions of the legs are always black unless white markings are present.
Dead HeatTwo or more horses finishing a race in a tie.
Deep Stretch A position very close to the finish line in race.
DerbyA stakes event for three-year-olds.
DisqualificationChange in order of finish by officials for an infraction of the rules.
DistaffReferring to races for female horses.
DistancedHorse so far behind the rest of the field of runners that it is out of contact and unable to regain a position of contention.


text: New York staple Nom de Guerre presents its lookbook for the 2010 Fall/Winter season. Appropriately named "Countdown to Violence", the lookbook continues the brand's centric theme of war, reflected through a series of muted imagery. The looks carry on with a military aesthetic, simple yet refined, with a certain contemporary elegance to each garment. A closer look into the new season is available below.


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April 2015 University of New Mexico Top Blawgs
Covers business, law, economics and society. By Professors Gordon Smith, Christine Hurt, Lisa Fairfax, David Zarin, Usha Rodrigues, and Erik Gerding
A blog about the legal business of sports by lawyers and law professors.
Edited by Rebecca Flanagan, Amy Jarmon, Daniel Weddle, Myra Orlen, Alex Ruskell, Bonnie Stepleton and Lisa Young.


text:
Read more
General Information About Carcinogens
Learn how potential carcinogens are tested and classified, find lists of known and possible carcinogens, and learn about cancer clusters.
Read more
Genetics and Cancer
Some types of cancer run in certain families, but most cancers are not clearly linked to the genes we inherit from our parents. Learn about the complex links between genes and cancer, as well as genetic testing and how it is used.
Read more
Common Causes of Cancer
Learn about some of the most common causes of cancer, and what you can do to lower your exposure or risk.


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I'm always asking people what restaurants they've been to lately. I don't flock to the new places because opening a new restaurant is an enormous undertaking and it takes a restaurant a while to settle in. Here are two places that have been open long enough to settle in. They recently invited writers to sample their menus.
Mama's Boy Southern Table and Refuge is an adorable-looking restaurant. Located in a contemporary glass building across from the Maritime Center in SoNo, it's decorated in a cozy, vintage style that lives up to the second part of the restaurant's name, "Southern Table and Refuge." At lunch, brunch and "supper," it serves up Southern classics with a contemporary cheffy twist. Deviled eggs come with house-made okra pickles and tasso ham -- that distinctly Southern ingredient that, to be precise, isn't really ham, it's spicy, smoked pork shoulder. It is smoked in-house.
Boiled peanuts are so unknown outside the South that they perplex Northerners. I didn't know about them until I took a road trip through the South and discovered them in an unassuming restaurant in an obscure South Carolina town where, it seemed, everyone knew everyone. They were all eating lunch from the daily buffet.
Boiled in their shells in salted water, the peanuts become semi-soft and creamy. At Mama's Boy, the chef tries to bridge the North-South divide by calling them "redneck edamame." It's finger food — you open the softened shells and pull out the peanut — that goes well with a cocktail.
Mama's Boy has some intriguing cocktails, given what they call "mama's twist." The martini lover in our group went for the dirty okra martini. It's made with Rime vodka by Westford Hill, a Connecticut distillery that uses organic corn. The martini is garnished with pickled okra and flavored with pickling juice. The Scarlett O is dramatic, deep beet-red from the beet and ginger-infused simple syrup, which is mixed with Ciroc peach vodka. Ciroc is distilled from grapes. I had a blood orange jalapeño margarita, which was made with Chinaco Blanco, a strong, white tequila.
When I've asked people about Mama's Boy, they always mention the shrimp and grits. They're stone ground at Fall's Mills, a historic water-powered mill in Tennessee. The large-grain grits are slow cooked to combine creaminess with an al dente bite. The sauce is flavored with tasso ham and a touch of pimento. At the recent tasting, one dish I didn't understand was the crispy pork shank. The meat was braised, then deep-fried. This seemed excessive to me, and the night I tried it, the frying had rendered the exterior of the meat stringy.
Cakes are a highlight at Mama's Boy. Pastry chef Natalie Duplessy bakes an ever-changing, tempting display of three-layered cakes, like red velvet.
In Westport, the old post office has been so extensively renovated into the restaurant and bar Post 154, you can't believe it ever was a Depression-era building. Inside, it's a big place with a masculine feel. There's a big, U-shaped bar, surrounded by high-topped tables that give a good view of the scene. The menu is large, and though mostly Latin accented, it's all over the place, with touches of Asia and the American South.
I enjoyed the grilled steak with Argentinean chimichurri. I have a special fondness for Peruvian chimichurri, a thick blend of parsley, cilantro, garlic, lime and oil. Argentinean chimichurri is looser, more oil-and-vinegar based, with a low flavor note of oregano. This vinegary sauce cut the richness of the grilled meat. Salmon, roasted and fêted with pickled fennel and sauce of puréed tomato, and maple-lime butter, was a hit at our table.
Eggplant "meatball" parmesan is not what it sounds like. The meatballs are formed of eggplant, and they're soft and comforting in tomato sauce flavored with thyme. The dish is topped with three cheeses.
Lobster quesadillas, an appetizer of three-inch tortillas, introduces huitlacoche, a fungus that grows on corn, which is valued in Mexican cuisine for its earthy, nutty flavor. (It's been discovered that "corn smut," as it's also known, contains important nutrients, including lysine, an amino acid.) Though I applaud the chef's use of huitlacoche, the lobster and huitlachoche were lost in the flavor of the melted cheese and the avocado salsa.
On the night I was there, we had excellent, dedicated and knowledgeable service. They were putting out a lot of dishes for a lot of people at once at our tables. But let me know about your experiences.
Mama's Boy Southern Table & Refuge
19 North Water St., South Norwalk, (203) 956-7171, mamasboyct.com
Post 154
154 Post Rd., Westport, (203) 454-0154, post154.com


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First thing I read today was the Philippine Daily Inquirer's shocking banner story "Cory Aquino's 'glowing legacy': Aquino kin back immediate distribution of land".
The headline somehow makes it appear that land distribution was the intention all along of former president Cory Aquino when she embarked on the Comprehensive Agrarian Reform Program some 25 years ago. That all this time, the Luisita landlords had the best intentions for the farm workers. And that, by implication, if the first Aquino regime wanted this, then surely the second Aquino regime shared the same vision.
The statements of the counsel for the Hacienda Luisita made me sick to my stomach, as I'm sure it did other farmer advocates.
"The Cojuangco family expresses its full confidence that the Supreme Court decision regarding the fate of Hacienda Luisita is a just resolution for all parties concerned," said Antonio Ligon, hacienda counsel and spokesperson.
"Now that the high court maintains that land distribution is the only resolution, the Cojuangco family guarantees its full cooperation in the expeditious completion of this process and put all other issues to rest," he said.
While the family had sought a reconsideration of the high tribunal's Nov. 22, 2011, ruling, Ligon said the court's final decision on the decades-old dispute was "a verdict the Cojuangco family embraces."
"(This) should be a glowing legacy for the late former President Corazon Cojuangco Aquino," he said.
"It cannot be argued that Mrs. Aquino made decisive moves to place Hacienda Luisita in the 1980s under the Comprehensive Agrarian Reform Program although the preference of farmer-beneficiaries for stock distribution option (SDO) prevailed in at least three referendums over land distribution."
Now that the farmers are on the verge of claiming the land that is rightfully theirs, the Luisita management wants to rewrite history, give itself a pat on the back, and perhaps make the current president look good in the process. (Why PDI editors dignify and give so much space to HLI's gratuitous and self-serving statements, I really don't know.)
"Glowing legacy" ba kamo? How about a legacy of deception and failure? Because that's what the last 25 years of Mrs. Aquino's CARP has amounted to for the farmers of Luisita. The way the Luisita management speaks, it's as if they had the best intentions for the farmers at the onset; that the management, like Cory, really wanted land reform.
Cripes, if this were true, then the farmers were wrong to rise up against the Cojuangco-Aquinos. The strike in 2004 was totally unncecessary. The massacre of strikers and the assassination of farmers' supporters, all those were for naught because, as Ligon says, Mrs. Aquino had wanted to place the sugar estate under her government's land reform program from the start.
Wow, that's even worse than Joel Rocamora claiming that this is a victory for Benigno Aquino's land reform program. (Isa pa itong mga nakikisakay na tagumpay daw ng CARPER itong Luisita ruling).
Anyone familiar with Cory Aquino's CARP knows that a provision in the law allowed landlords to retain control of their estates by subjecting these to a "Stock Distribution Option". Under this scheme, farmers will be given shares of stocks instead of actual land. The scheme ensured that effective control of the land remained with the big landlords. Such was the case in Luisita where the shares of the farmers amounted to only 33% while the Cojuangco-Aquino management was able to bloat its shares to 66%. From that time on, farmers worked in miserable and oppressive conditions.
The failure of the SDO to improve the lives of farmers became the subject of a strike by farmworkers, a decision by the DAR, the PARC and eventually, the Supreme Court. The final ruling of the SC effectively junked the SDO and paved the way for actual land distribution. The SC ruling is a partial rebuke of the SDO of Cory Aquino's CARP.
Now that farmers are getting their due, the Luisita management wishes us to believe in its benevolence. HLI tries to assure us of its full cooperation with the decision. It is after all, a decision that the Cojuangco family "embraces".
The statement that HLI will cooperate is also calibrated to take the heat off President Benigno Aquino III who up to now has not released a statement on the matter. Ligon wants to end public speculation on whether Aquino will press his family to comply with the decision.
For the record, the HLI management has never stopped scheming and maneuvering to retain their vast estate. They are notorious for not showing good faith. One time, it drafted a sham "compromise agreement" and gave token amounts of money to the farmers for them to sign the pact, in order to preempt the decision the High Court. We have not forgotten that. Up to the end, the HLI management even makes mention of three sham referendums that allegedly affirmed the farmers' support for the SDO.
If there appears to be a change of tone in the statements of HLI, it's because they know that there a very little legal options left for them at the moment. They know that they have been soundly defeated in the main legal arena. They know that there is overwhelming public support for the farmers of Luisita.
I end this piece by paraphrasing a message from a journalist friend who has watched the legal developments closely. He says that the victory of the Luisita struggle "is a glowing legacy of the national democratic peasant movement" in forwarding the cause of genuine land reform.
This victory belongs to the farmers and the people, and not to any landlord/president, past or present. To those like Ligon and the HLI management who are claiming otherwise, di na kayo nahiya. Ang kupal lang.


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May 01,2009
Pakistani forces battling Taliban in north
by UPI
ISLAMABAD, Pakistan -- It could take another week for Pakistani government forces to push back Taliban insurgents in the country's northwest, a military spokesman says.
Major Gen. Athar Abbas says government forces secured mountain passes to the west and south of the Buner district Thursday while helicopter gunships hit Taliban positions to the north, The New York Times reports.
Abbas said it would take another week to clear Buner since government forces have to proceed slowly to defuse booby traps and avoid civilian casualties.
Militants continued their attacks Thursday, hitting a checkpoint belonging to government paramilitary forces in northern Buner. They seized several police stations including two in the upper reaches of their stronghold in the Swat Valley.
Some 50 members of the police and paramilitary forces are still being held hostage by the Taliban in Buner.
Copyright © 2009, by United Press International. All Rights Reserved.


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After getting myself lost I arrived late and flustered to the pre-conference media dinner in Salt Lake City; I was pleased to see Amy's familiar face across the room so I made a beeline for her. At the dinner I had a fabulous evening with Amy and Joan Miller who took me under their wings and from that time I did not feel at all lonely or lost at the huge conference.
I am honoured that Amy has taken the time to submit her profile to GeniMates.
Date 30 March 2011
Name Amy Coffin
Hometown Houston, Texas
Are you a Hobbyist or Professional Genealogist? Professional
I also completed Pro Gen 3, the third class of the ProGen study group (http://progenstudy.org). This process provided many lessons on maintaining a research business.
What is your day job? Genealogist
How did you get hooked on genealogy? I have ancestors who were original enrollees in the Chickasaw Nation. It was my grandparents' wish our family also apply to become Citizens in the present day. While looking at the paperwork, I noticed that my great-grandfather was born in Arkansas. I never knew we had any roots in Arkansas. That was enough to get me looking, and I haven't stopped since that day!
What are your areas of Expertise in Genealogy? U.S.-based genealogical research. I have direct access to and experience with most of the repositories in SE Texas and SW Louisiana.
The skills I learned in library school transfer well into genealogy. I can gather and evaluate information quickly and also determine what's missing from the picture. I enjoy using different search strategies and search engines to find information, even that which isn't online.
I also love to write about family history and do so extensively for clients and my own family.
Please outline your involvement in Genealogy Societies and Groups
Acadia Parish Genealogical and Historical Society (Louisiana)
Association of Independent Information Professionals (AIIP)
Association of Professional Genealogists
California Genealogical Society
Southern California Genealogical Society
Texas State Genealogical Society
What are the lands of your ancestors? United States (AR, CA, LA, MN, NC, OK, TN, TX, WI), France, Belgium, Germany, Austria, Luxembourg
What Family Names are you Researching? LENERTZ (this name is also present in Australia. Though I haven't found a connection, I would love to talk with Aussies who have Lenertz in their tree). MENOU, BOURGAUX, COLBERT (Chickasaw), BAERECKE, BOURLAND, WILLIAMSON (AR, TN), JOST (Austria).
Who is your favourite ancestor? Why? I can't pick just one! I love them all for different reasons. However, the ancestor who was shot for stealing the neighbor's wife AND horse makes the best story.
What ancestral city or town would you like to visit? Why? I would like to visit my great-grandmother's hometown of Inzenhof, Austria. I've been told the JOST name is still there.
What is your favourite resource for genealogy? Everyone seems to say "the Internet" but I am going to say other people are my favorite resource. I just use the Internet to get to them! Really though, there is nothing better than talking face-to-face with other genealogists, learning from them, meeting new cousins and sharing photos and facts. People are the best resource in my book.
Do you keep your genealogy files on paper? Yes
Do you keep your genealogy files on a computer? Yes
What genealogy software do you use to record your family tree? Roots Magic
Do you have your tree posted on the internet? No
What Social Networking Sites do you use for genealogy? Ancestry, Facebook, Geni, LinkedIn, Twitter
Do you have a blog? Yes
What are your blogs' URLs?
What are your Other Hobbies, Activities, Interests? Family, travel, bar trivia, writing, attending sporting events and occasionally stopping to smell the roses.
What is your favourite lesiure time activity apart from genealogy? People do stuff other than genealogy?
What is your personal philosophy in a few words ? If family history is boring, then you're doing it wrong.
If you have anything else to share please add it below You've got a genealogy friend in Texas!


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Status last updated: 2018-11-10 19:05:01
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ELVERTA, Calif. — With your flute of French Champagne this weekend, how about a little caviar on toast from Sacramento?
To the surprise of many would-be gourmands, the halcyon days of caviar are over. Most of the world's production no longer comes from such exotic spots as Russia's Volga River and western Asia's Caspian Sea. Those supplies are almost completely depleted from pollution, poaching, and overfishing of the caviar-egg-bearing sturgeon.
Instead, it turns out that Sacramento County now is the epicenter of U.S. sturgeon and caviar production, and experts say California now accounts for an estimated 70% to 80% of U.S. production.
Quiz: How much do you know about California's economy?
"Wild caviar is gone, and we can all forget about it," said Alexandre Petrossian, sales director and grandson of the founder of the 92-year-old French company that bears the family's name, known worldwide for premium caviar. Farm-raised sturgeon and their eggs are "the next generation of caviar," he said.


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Elliott Moss (left) and Ivan Candido at The Admiral. Photo by Max Cooper
On a recent night at The Admiral, a rowdy group from Haywood County bantered across the dining room with a pair of Asheville diners. They didn't know each other, but everyone was fired up and happy to be talking. A round of Miller Lites for the visitors and a bottle of wine for the locals had softened the mood. The topic of their conversation? Swordfish-belly crudo. Neither party had eaten it before, and they were both intrigued by the dish.
The curiosity of diners and cooks alike is what The Admiral is all about, says Ivan Candido, who has worked in the restaurant's kitchen for the last 2 1/2 years.
On March 2, Candido will become head chef at the Haywood Road restaurant. Elliott Moss, who has been with The Admiral since it opened in 2007, will move on to focus on his new restaurant, Buxton Hill.
So what does Moss' departure mean for The Admiral?
"I don't think it's a big deal," Candido says. He's not being cocky. For him, the restaurant's food program is a living, breathing thing that simply requires care. "The Admiral already has a name, so it's our job to keep it the same," he says.
Jonathan Robinson, who co-owns The Admiral with bar wiz Drew Wallace, says he doesn't think diners will notice the change. "I think as long as you give them a good experience, it doesn't really matter what the chef's name is," he says. "What Elliott started will always be a part of The Admiral."
Robinson will continue to work with Moss at Buxton Hill, where they both own a portion of the restaurant. Their South Carolina upbringings will inspire the menu. Moss says barbecue and other Southern standards are part of the concept, but he's hesitant to reveal the details of the restaurant's ultimate design.
While he won't admit to it, Moss is one of Asheville's most well-known chefs. Since 2011, Xpress readers voted for him by name in the "top chef" category of the Best of WNC poll.
Moss doesn't want to comment on the Admiral's future without him in the kitchen, but he promises to return as a customer. "That's my baby, and I have to leave because I want to do my own thing," Moss says.
The brand versus the face
Scott Adams remembers a time when chefs were not big names. They did not have lines of cookware. Their faces were not on soup cans. They did not blog. They stayed in their kitchens.
Among other things, Adams chairs the hospitality management department at A-B Tech. He tries to prepare his students for a culinary world in which television cameras and Twitter handles have become just as important as knives and whisks. "You have to point to these shows," Adams says. "Instead of the restaurant itself being famous or the owner of the restaurant being famous, it was the chef being brought forward."
Now, a chef's personality get as much attention as the restaurant — and sometimes more. "It runs rampant in the industry, the brand versus the face," Adams says.
In certain cases, he explains, a chef's name is the strength of a restaurant. The chef becomes the brand, and an eatery's marketing strategy becomes dependent on that personality. That strategy works well until a chef departs. "The greatest enemy of our industry is turnover," he says.
But turnover doesn't mean failure. Adams points to The Market Place as a brand that has continued to evolve after a change in chef and ownership. "All we can do is hope for continued success," he says, noting that the future of any restaurant is difficult to predict.
A new lease, a new life
William Dissen, chef/owner at The Market Place, bought the Wall Street eatery in 2009. The former owner and chef, Mark Rosenstein, founded the business 30 years earlier.
Rosenstein and Dissen explored different variations on a common theme. "The values of The Market Place have always been to be a part of the community and to try to work as locally as possible," Dissen says. "But [Rosenstein's] Market Place is much different from my Market Place."
The days of the white tablecloth are over, Dissen says. He's worked to make the restaurant more casual and accessible without alienating longtime customers. He's spent a lot of time introducing himself to diners and explaining that he's the new owner. "I think it's important for whoever is acquiring the business to really do a good job of spreading the word about the mission of the new company," he says.
But not every restaurant needs rebranding when a new chef steps forward. Adam Bannasch took over the kitchen at Zambra in 2005, a few months after Hector Diaz departed. (Diaz currently heads up Salsa's, Modesto, Chorizo and Bomba.)
Bannasch still gets calls for the former chef, even though almost a decade has passed since he left the restaurant. But Bannasch says he isn't interested in eclipsing his predecessor and becoming a well-known figure.
At Zambra, the restaurant itself is the brand. Diners come for the expansive, low-lit dining room and the plates designed for sharing. The romantic atmosphere is more central to Zambra's identity than the chef behind the menu, Bannasch acknowledges.
His low profile offers advantageous flexibility; diners don't expect to see him in his kitchen every weekend. Like Moss, Bannasch is opening a new restaurant. He's starting Seven Sows Bourbon and Larder (with Mike Moore from Blind Pig Supper Club), set to open on Biltmore Avenue this spring.
Steve Goff at Zambra. Photo by Max Cooper
He doesn't plan to leave Zambra completely, but he will rely more on his sous chef, Steve Goff, who will focus on maintaining the atmosphere that defines the restaurant.
Goff says Zambra's concept is somewhat independent from its chef. "Elliott [Moss] is more of the soul of The Admiral, whereas Adam [Bannasch] has built Zambra to be a machine on its own," he says.
The way Goff sees it, the success of any staffing transition, whether at The Admiral or at Zambra, depends on consistency. "In a perfect kitchen," he says, "You don't want someone to notice the difference."
Emily Patrick can be reached at email@example.com.


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There's been plenty of excitement surrounding Firefox OS ever since Mozilla announced its first hardware partners earlier this year, but now it looks like there's yet another open source operating system entering the scene.
Now on the way from none other than the GNOME project - creators of the widely used desktop environment for Linux by the same name is a brand-new operating system called GNOME OS, which is scheduled to arrive in 2014.
Rather than serve as a brand-new Linux distribution, however, the upcoming GNOME OS "is primarily intended as a platform for testing and development," wrote GNOME user experience (UX) designer Allan Day in a blog post following the recent GNOME developers conference.
'A better experience for developers'
"The idea of GNOME OS has been around for a couple of years, and there has been a fair amount of confusion about what it means," Day explained. "Some people seem to have assumed that GNOME OS is an effort to replace distributions, so let me be clear: that is not the case."
Instead, by "providing a better experience for application developers, automated testing, sandboxed applications, and broad hardware compatibility," among other goals, the project hopes to improve the GNOME desktop that ultimately is made available for other distributions' use, he added.
Accordingly, over the coming months the project will focus on a new framework for applications, a software development kit (SDK), better testing, a well-defined core UX, and enhanced hardware compatibility, Day said.
March 2014 is when the OS is expected to arrive, according to a slide presentation from the developer conference.
'A touch-compatible GNOME 3'
Hardware compatibility, in fact, was a key topic that arose at the recent conference, where developers Xan López and Juan José Sánchez recounted some of the key challenges facing GNOME in their presentation.
Among those challenges were a "lack of direction and vision," a "brain drain/losing users," and the project's current "focus on the traditional desktop."
A stepped-up focus on mobile platforms was one of the solutions proposed - specifically, the addition of touch enablement, with a particular eye toward the desktop's use on tablets.
"We are already working on a new effort to track and address issues related to GNOME on touch devices, and we are going to try to obtain hardware that can be used for development and testing purposes," Day explained. "We have set the goal of having a touch-compatible GNOME 3 within a maximum of 18 months."
GNOME 2's enduring appeal
Even while he outlined the project's new mobile-oriented plans, Day did note that "existing types of devices - primarily laptops and desktops - have to remain the primary focus for GNOME. These are what the members of our community use every day, and they are the primary market for existing GNOME-based distributions."
Still, it feels a bit ironic to be hearing about these forward-looking plans at a time when interest in the old GNOME 2 appears to be reaching new heights.
Just in the past few weeks we've seen a key update to the GNOME 2-emulating MATE desktop, for instance, as well as the emergence of SolusOS with its own, like-minded iteration called GNOME Classic.
Like Ubuntu's Unity, GNOME 3 has been highly controversial, and just recently GNOME developer Benjamin Otte publicly lamented the current state of the project. It's going to be interesting to see if this new initiative can make a significant difference.


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Hey bro's.
There a splene x19 on my local auction website going cheap in as new cond. I'm damn tempted to buy it. but would need to liquidate the 15m spd.
Should i do it?
whats the spleene like? is it worthy? wind range?
ps i'm 82kg and use the sp3 up to 20 knots/


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Miley Cyrus Tattoo - on pink bikini
Miley Cyrus reveals her new tattoo as she parades around in a hot pink bikini
From posing topless for Vanity Fair to indulging in a steamy kiss on-screen, Miley Cyrus appears to be desperate to leave the squeaky-clean Hannah Montana behind.
And judging from these latest pictures, her desire to shake off her fictional alter-ego couldn't be more obvious as she strutted around a Florida hotel yesterday in a teeny bikini while showing off a recently-inked tattoo.
The 17-year-old singer was snapped enjoying a relaxing day with friends at the Fontainebleau Resort on Miami Beach as she lay by the pool having wrapped up her Wonder World world tour the night before.
But it wasn't the skimpy neon pink two-piece that attracted all the attention, but what appeared to be the words 'Just Breathe' tattooed in black ink on her ribcage just under her left breast.
She also appeared to be describing the design to her friend after she was snapped gesturing at it with her hands.
In theory, Miley is not legally allowed to have a tattoo as she is under 18, which is the legal age to be inked in the US.


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Q. I need to stop attending this term, what do I do about my financial aid?
To drop all of your classes this term, go to loa.usu.edu and apply for a leave of absence or complete withdrawal. Our office will then determine how much financial aid you need to return and notify you by mail. For Federal Pell grants, you will need to document that you participated academically in your classes. This may reduce how much money has to be returned. Please note that withdrawing from classes will affect your satisfactory academic progress towards graduation and may create a financial burden. However, dropping courses may be in your overall best interests. We recommend consulting with your financial aid counselor about your options.
Q. Why is financial aid not paying for all of my classes?
Federal regulations allow students to receive aid for only one repeat of a previously passed class. When you register, Banner will disregard any such repeated classes when disbursing aid. However, this does not prevent you from enrolling in a class as many times as you need. More information on repeated courses.
Q. What happens to by financial aid if I drop a class after the last day to add?
If you are on financial aid warning or probation, dropping a class may result in suspension of financial aid for spring semester. Please check with the financial aid office if you are on warning or probation.
Dropping or withdrawing from classes will affect your academic progress, and you will receive either a W "grade" on your transcript. Getting too many W on your transcript could result in financial aid warning.
If you drop or fail all of your classes this semester, you may be required to repay some of your financial aid. More information here.
Q. How will my aid pay my charges?
When you register, financial aid will show up on your account. Scholarships should show as paid; grants and loans should show as "memo's". Even though your aid is not available in cash, it is counted as payment for your classes. As long as the aid is sufficient, you will not lose your classes on the purge date. Checks for remaining funds after all your charges are paid will be mailed to the mailing address you have on MyUSU (or deposited in your bank account if you have signed up for direct deposit) to arrive the first day of spring semester. After you register, you can look at your charges and check to be sure all your aid has been applied by logging into MyUSU. More information on how financial aid pays for classes. Warning: Year-long independent study classes do not qualify for financial aid.
Q. When will I get my leftover financial aid money?
During the semester, any leftover money is generally sent to you 3-5 business days after you accept your aid and complete any additional steps such as loan counseling, signing the MPN, etc. If you accepted your aid a few weeks before the beginning of the term and completed any additional steps, remaining funds are sent around the first day of the semester.
Q. How will I get my leftover financial aid money?
Financial Aid funds are first applied to your USU charges as long as you are otherwise eligible and have completed all additional steps such as loan counseling, signing the MPN, etc. Any leftover funds are mailed to the mailing address you have on MyUSU. Or you can update your MyUSU account (in the financial aid section) to have the funds deposited directly into your checking account.
Q. Why did my grant adjust?
Grants pay according to your enrollment status. For example, a full-time student generally receives twice as much as a half-time student. Your grant is now based on the credits that will appear on your transcript, which are the classes you are enrolled in on the last day to add. More on adjustable grants.
Q. Will this email that I am on Warning/Probation/Suspension effect my award for next semester?
You can still have your financial aid this term if you receive a warning notice. However next semester's financial aid is on hold until you verify your grades with our office. If you receive a suspension notice, then you are not eligible for financial aid including loans for this and subsequent semesters. If you have extenuating circumstances that resulted in your financial aid suspension, you may submit a financial aid appeal.
Q. Can I update my marital status after I apply?
If you apply before you marry, you may be able change your status during the school year. In most cases, married students are eligible for more aid than dependent students because they earn less than their parents. However, your eligibility for aid is still based on your and your spouse's income. Please note, if you are changing your name, you must also change your name with the Social Security Administration. Contact our office about the possibility of updating your marital status on FAFSA.
Q. How do I make sure I don't lose my financial aid?
To keep your aid, you must meet the total institution GPA and credit requirements. Review USU's Financial Aid's updated Satisfactory Academic Progress Policy.
Q. Who handles third-party billing?
Cashier's Office: 797-1069
Q. Who handles Perkins Loans
Justin Gereau (email@example.com, 435-797-1057) in the Cashier's Office.
Q. Can I get aid for summer semester?
Students can sometimes receive additional or remaining grant and loan eligibility in summer. You can fill out a summer aid application starting the first week of March that and we will notify you of your eligibility. More Information about summer aid.
Q. How do I get tax transcripts from the IRS
As of fall 2012 semester, federal regulations no longer allow students to provide a copy of their IRS 1040 forms if they are selected for verification. However, students have several options for getting their tax information to USU for FAFSA verification.
Q. Why do I have a Financial Aid Counselor?
Your financial aid counselor is responsible for every aspect of your aid, from application to verification to disbursement to your account. However, most students are awarded by the system without intervention from a staff member. But, if your situation is unusual, you should contact your counselor who can advise you about any options you may have.
Q. When will I hear from USU about my financial aid?
We send out financial aid offers or other instructions to fully admitted students by email generally one week after submitting the FASFA. Award notifications for the next award year will be sent in early spring before that year begins.
Q. What information do you need when I call or email your office?
To protect your right to privacy, we use your SecurityPhrase to verify your identity when you call us. Please take a moment to create your SecurityPhrase. Because email isn't secure, we can only answer general questions by email. Do not include your SecurityPhrase in your email message.
Q. Do I have to report scholarships and grants on my taxes?
In general, you must report any scholarships and grants that exceeded tuition and fees required to enroll at or attend an educational institution, and course-related expenses, such as fees, books, supplies, and equipment that are required of all students for the courses at the educational institution. Please review IRS Publication 970 - Tax Benefits for Education for more information about your situation.
Q. I am transferring to USU and have financial aid at another college. I was wondering if I can have my financial aid transferred to your school?
Financial aid cannot be directly transferred from one university to another. If you are transferring to another university during an award year you need to add the other school on your FAFSA. Go to fafsa.gov to add USU to your application (USU's school code is 003677.) You do not need to delete the code for the school you are currently attending. After submitting your FAFSA application, the financial aid office at the school you are transferring to will receive your application and begin processing. You may need to submit additional information at your new school.
Q. Should I pay for financial aid and scholarship guidance?
No! Beware of any service that offers financial advice or assistance after you pay a fee. We are happy to assist you with any questions. There are many free scholarship services online.
Q. Why do I get emails telling me I have been awarded? I was awarded months ago.
Sometimes updates to your aid are made during the school year and we are required to inform you of these changes.
Q. Why will my ID card not work at the computer labs, library, etc?
Student ID cards only work if your balance at USU is paid in full. You may still owe tuition, fees, or have been assessed a late fee. Please check your account on MyUSU to see if you owe anything for this or previous semesters. You will need to pay the balance as soon as possible in order to access services at USU.
Q. How do I sign a Master Promissory Note for Direct Loans?
Go to studentloans.gov
Click on the "SIGN IN" button
Login with your SSN, FAFSA PIN etc and submit
Click on "Complete Master Promissory Note"
Click on "Subsidized/Unsubsidized"
The site will walk you through the rest of the steps.


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Oklahoma cotton farmers may be second-guessing their planting decisions. They planted only 150,000 acres I cotton for 2013, citing continued drought and increasing competition from man-made fibers as primary reasons.
But as the season unfolds, many find themselves in one of the wettest summers in recent years with relatively moderate temperatures—so far.
Recent rainfall totals up to 3 inches in southern Comanche and eastern Tillman Counties could help cotton farmers keep their dryland crop growing the rest of the summer. And prediction calls for more moisture over the coming days, possibly leading up to cutout when they prefer to do without rainfall and to curtail irrigation where available.
A rainfall pattern in August similar to July will make the difference between a crop and another failure, according to Marvin Wyatt, who farms south of Lawton, Okla.
He and brothers Matt and Fred, planted nearly 2,300 acres of cotton this spring. "Before the rain we received at the beginning of last week, the cotton was beginning to look a little sick," he said. "Some of our fields are wet today. Around 3 inches fell in some places.
"While it wasn't a lot, this moisture was really welcome. If we can get some more rain like this next month, before the bolls start maturing, we should have a chance to make some cotton for the first time in three years."
If you are enjoying reading this article, please check out Southwest Farm Press Daily and receive the latest news right to your inbox.
Wyatt, chairman of the board of directors for the Tri-County Gin east of Faxon, says his fields have cotton plants varying in height from 3 inches to 5 inches in some places to 6 inches to 8 inches in others. The Wyatt brothers planted Roundup Ready Flex varieties with Bollgard II.
Such modern varieties have been developed in Texas and Oklahoma in warm, arid climates where the plants have demonstrated a built-in ability to grow where soil moisture is often scarce and untimely.
Doug Scherler and other farmers who are Wyatt's neighbors planted more cotton this spring to offset the failure of a wheat crop stunted by drought and killed by late spring frost. Others, like Wyatt, planted cotton on fields already designated for that crop. "A lot of us who use crop rotation between wheat, cotton, hay and grain sorghum have to select what fields are going to be planted in a certain crop at least a year in advance," he said."When we apply the last fertilizer in the early spring for our wheat crop, many farmers have started adding herbicides like Finesse to the mix. These new herbicides do a good job of preventing weeds growing in the fields where we will plant wheat in the future."
Wyatt has seen some insect problems in his young cotton. "There have been some thrips and grasshoppers," he said. "We have sprayed for them if there are a lot of them in a field."
Cotton's growing season is now at its midpoint. Plants will continue to grow the rest of July and into early August before cutting out. If timely rains come throughout the growing season, cotton will make a crop most of the time, Wyatt said.
"It is only when we have such severe heat and long dry spells like the past two years where the crop, particularly in dryland fields, will fail. It has been so hot even irrigated cotton has needed additional moisture from rain to keep it growing."
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Online banking outages at the $1.6 billion Orlando, Fla.-based Fairwinds Credit Union were so bad this winter, on Feb. 13 CEO Larry Tobin wrote in an email to members that the service disruptions were "unacceptable."
"FAIRWINDS is responsible for the level of service you receive. Frankly speaking, we owe you better service," he wrote.
Tobin readily assigned blame for the outages: Digital Insight.
Formerly owned by software company Intuit, the California-based Digital Insight was sold in January to Georgia-based ATM maker NCR, after private equity investors who had bought the business from Intuit flipped it after just a few months.
The past year apparently has been rough for many DI customers, which include hundreds of credit unions.
In February, an outage that lasted for hours affected hundreds of DI customers according to a spokeswoman. Other sources claimed all DI customers lost service that day.
At Fairwinds, the outages have triggered many angry posts to the institution's Facebook page.
On Feb. 11, Eric King succinctly posted: "Annnnnnnnnd … down again."
Rose Lejiste posted on Feb. 21, "Down again??! What is going on over there? This is like the umpteenth time in the last week. Is it server issues? This is getting to be so annoying."
On Feb. 6, the credit union itself posted to Facebook.
"We are currently experiencing a service disruption within FAIRWINDS Online. We have identified the source of the disruption and are working to correct this as quickly as possible. We will keep you posted and thank you for your patience," the post said.
The credit union posted similar messages on many other days in the past month, signaling that the outages were recurrent.
In an interview, Dion Shelton, director, Digital Insight Operations, indicated that the cause of that big February outage was component failure at a data center hosted by former parent company Intuit.
At press time, Intuit had not responded to a request for comment.
Shelton added that in the works was a move of the Digital Insight data into a new data center owned by parent NCR. He said location would be "outfitted with the latest and greatest technologies."
Shelton cautioned that that migration had not yet begun and he put no timeframe on the move.
"We are working to get out of the Inuit data center as quickly as possible but no date has been set," he said.
Shelton said in the meantime Digital Insight is working closely with Intuit to mitigate any further issues.
At least one media report had blamed the outages on issues arising during a migration of Digital Insight data out of the Intuit data center, but Digital Insight said that migration has not yet begun.
The issues experienced by some credit unions in the winter had nothing to do with any migration, said the company's spokespeople.
Questions remain about how wide and deep the outages were. In an interview, Digital Insight executives acknowledged that many institutions had been impacted, at various times, but no quantification was provided.
An executive at an affected credit union who asked not to be named said ever since Intuit sold Digital Insight last year, his institution has had about three dozen outage incidents with a resulting downtime of more than 100 hours.
"Some outages were as long as five hours," he said.
When asked for comment on that particular complaint, Digital Insight declined.
At Fairwinds, executive vice president Charlie Lai expressed frustration with the credit union's recent experience with Digital Insight.
"We have to offer quality services to our members. The DI track record with us has not been what we expected," he said.
Lai nonetheless expressed optimism about the future.
"We are an NCR shop. We have a long and rich history with them, and Digital Insight now is saying all the right things," he said.
Lai added that when Digital Insight works, it's great. The frequency in which it doesn't work is the issue, he said.


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Mr. Speaker, that is exactly the main issue of the debate today. If the federal government cancels the support it should give to all the organizations, we will miss this tremendous opportunity to work together.
This is what Canada is all about. Canada is a magnificent country of 35 million people, but we must work together to achieve the goals we have to address, especially in this situation.
The member from Edmonton was crystal clear a few minutes ago about the reality in different provinces. He said he was very lucky that his children were born in Alberta, because in Quebec, it would have taken four full years to address the issue. That is not the case in Alberta.
How can we help people in Quebec? It is by getting information from Alberta, by working together, and by sharing the experiences. That is exactly what we want. That is exactly what we ask of the government. We hope that a few hours from now, the Liberal members will address this issue with their hearts.


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Connecting Balcony Stateroom
Spa Balcony Stateroom
The Spa Balcony staterooms feature tranquil spa décor and include two lower beds that convert to a queen-size bed, a single sofa bed, easy access to the adjacent Mandara Spa and fitness center, as well as complimentary access to the Thermal Suite during regular Spa hours.
- Accommodates: 3
- Total Approx. Size: 218 - 234 sq. ft.
- Balcony Size: 42 - 58 sq. ft.
Connecting Mini Suite
Perfect for groups for families together, these staterooms connect to another mini-suite or balcony stateroom. Located mid-ship with easy access to everything, these Mini-Suites feature two lower beds that convert to a queen-size bed, sofa bed, some feature additional bedding for 1, and a private balcony. Some connect with M8, others with B8.
- Accommodates: 2-4
- Total Approx. Size: 249 sq. ft.
- Balcony Size: 42 sq. ft.
Spa Mini Suite
Spa Mini-Suites feature tranquil spa décor and include two lower beds that convert to a queen, oversized waterfall shower and multiple body spray jets, easy access to the adjacent Mandara Spa and fitness centre, as well as complimentary access to the Thermal Spa Suites during regular Spa hours.
- Accommodates: 3 - 4
- Total Approx. Size: 249 sq. ft.
- Balcony Size: 42 sq. ft.
The Haven Spa Suite
The perfect way to experience a total spa holiday, the Spa Suites include a king-size bed, hot tub, oversized waterfall shower and multiple body spray jets, spa décor, easy access to the adjacent Mandara Spa and fitness centre, as well as complimentary access to the Thermal Spa Suites during regular Spa hours. Access to The Haven.
- Accommodates: 3
- Total Approx. Size: 430 - 433 sq. ft.
- Balcony Size: 84 - 87 sq. ft.
The Haven Connecting Suite
With forward facing views and connecting to a balcony stateroom these staterooms are the best way to experience the luxury and amenities of The Haven and bring the whole family along in an adjoining balcony stateroom.
- Accommodates: 3 - 4
- Total Approx. Size: 447 - 466 sq. ft.
- Balcony Size: 27 - 46 sq. ft.
The Haven 2-Bedroom Family Villa
The Haven Deluxe Owner's Suite
Hidden at the top of the ship, The Haven features the most luxurious, well-appointed accommodations as well as 24-hour butler service, concierge service and private sundeck.
Located in The Haven, these Suites offer amazing ocean views, a wet bar and two spacious balconies. They include a king-size bed, two bathrooms and additional bedding.
- Accommodates: 6
- Total Approx. Size: 1458 sq. ft.
- Balcony Size: 487 sq. ft.
Multiple Decks
Inside Stateroom - Category ID
Multiple Decks
Inside Stateroom - Category IC
Multiple Decks
Mid-Ship Inside Stateroom - Category IA
Multiple Decks
Family Inside Stateroom - Category I1
Deck 5
Mid-Ship Oceanview - Category OB
Multiple Decks
Picture Window Oceanview - Category OA
Deck 5
Connecting Ocean View - Category O8
Multiple Decks
Family Ocean View Cabin - Category O1
Multiple Decks
Balcony Stateroom - Category BF
Multiple Decks
Balcony Stateroom - Category BD
Multiple Decks
Mid-Ship Balcony Stateroom - Category BC
Multiple Decks
Mid-Ship Balcony Stateroom - Category BA
Multiple Decks
Connecting Balcony - Category B8
Multiple Decks
Mid-Ship Mini Suite - Category MC
Multiple Decks
Mid-Ship Mini Suite - Category MA
Deck 15
Spa Balcony Stateroom - Category B9
Multiple Decks
Connecting Mini Suite - Category M8
Deck 8
Large Balcony Stateroom - Category B6
Multiple Decks
Mini Suite Large Balcony - Category M6
Multiple Decks
Aft-Facing Large Balcony - Category B1
Deck 15
Spa Mini Suite - Category M9
Multiple Decks
Courtyard Penthouse - Category H5
Multiple Decks
Forward-Facing Penthouse - Category H7
Deck 15
Spa Suite - Category H9
Multiple Decks
Connecting Suite - Category H8
Multiple Decks
Aft-Facing Penthouse - Category H6
Multiple Decks
2-Bedroom Family Villa - Category H4
Multiple Decks
Deluxe Owner's Suite - Category H2
Please note: All prices featured are per person (unless otherwise stated), and include non commission fares (taxes, fees and port expenses). Prices and availability are subject to change due to changes made by the Cruise Companies. Prices quoted are based on payments made via BPAY or bank transfer. Visa and Mastercard payments incur a 1.5% transaction fee.
Day 1Seattle Depart: Sun, Sep 27, 2020 @ 15:30
Day 2At Sea
Mon, Sep 28, 2020
Day 3Juneau
Arrive: Tue, Sep 29, 2020 @ 14:30
Depart: Tue, Sep 29, 2020 @ 23:00
Day 4Skagway
Arrive: Wed, Sep 30, 2020 @ 07:00
Depart: Wed, Sep 30, 2020 @ 20:15
Day 5Cruise Glacier Bay
Arrive: Thu, Oct 1, 2020 @ 00:00
Depart: Thu, Oct 1, 2020 @ 00:00
Day 6Ketchikan
Arrive: Fri, Oct 2, 2020 @ 06:00
Depart: Fri, Oct 2, 2020 @ 13:00
Day 7Victoria
Arrive: Sat, Oct 3, 2020 @ 19:30
Depart: Sat, Oct 3, 2020 @ 23:59
Day 8Seattle Arrive: Sun, Oct 4, 2020 @ 07:00
Onboard experience
- The Manhattan Room - One of three Main Dining Rooms aboard Norwegian Bliss, The Manhattan Room is where guests can dance in style while listening to live music and enjoying specially curated modern and classic dishes made with the freshest ingredients. deck 7
- Savor Main Dining Room - Balancing classic favorites with unique new dishes, dining at Savor is a must. Offering you an extensive menu of deliciously fresh flavours along with chic and modern decor, visiting this Main Dining Room is always in style. deck 6
- Taste Main Dining Room - Serving a wide variety of cuisine, Taste also offers a stylish and contemporary atmosphere. Plus, with a menu that changes daily, Chef's Signature Dishes and carefully selected wine recommendations, you'll experience a different culinary adventure with every visit to this Main Dining Room. deck 6
- The Haven Restaurant - (Private Access for Guests of The Haven Only) Savour an exclusive array of dishes for breakfast, lunch and dinner in a private restaurant serving the finest cuisine. Enjoy stunning vistas indoors or al fresco. deck 18
- Garden Café - Whatever you're craving, chances are you will find it at the Garden Café. This complimentary, indoor restaurant serves up breakfast, lunch and dinner – and the floor-to-ceiling windows provide picturesque ocean views. In addition to a variety of entrées and side dishes, you'll find our popular action stations featuring made-to-order omelets and waffles, an Italian pasta station, a carving station with freshly prepared meats sliced to your liking, grilled specialties, ethnic favourites, and a dessert area lined with sweet surprises. deck 16
- COCO'S - Come on by Coco's because anytime is a good time to savour some chocolate. With savory chocolate pralines, crepes, coffees and more types of divine treats than days of your cruise, Coco's is the sweetest spot in 678 Ocean Place. deck 6
- Starbucks® - Warm up for your glacier walk with a Caramel Macchiato. Grab a Teavana® Shaken Iced Green Tea Lemonade to sip while lounging on a pristine Caribbean beach. Or recount the day's excitement with your friends over Chai Lattes and a scone. Come on by Starbucks® to make your vacation even sweeter. deck 6
- Dolce Gelato - What better way to add to an exhilarating ocean walk along The Waterfront than with a delicious scoop of gelato? With so many flavours to choose from, all made fresh onboard, you may want to make it a double. deck 8
- The Bake Shop - Indulge your sweet tooth with decadent treats available à la carte, such as French macarons, chocolate pralines and cupcakes.
- Smokin' Hot BBQ & Hoppin' Live Music - Smoked over hickory, oak and pecan wood, all our meats are infused with delicious flavours – whether ribs, chicken or brisket. Tap your cowboy boots to the beat of live country music and dig into some authentic Texas BBQ. Whether cruising Alaska or the tropics, you're only a short walk away from the smokehouse. deck 6
- Ocean Blue - Tastefully nautical and temptingly delicious, Ocean Blue is not to be missed for seafood lovers. Whether dining inside or oceanside on The Waterfront, enjoy fantastic vistas and fresh, locally-sourced seafood. Cruising Alaska? Savour fresh Alaska salmon. Island hopping The Caribbean? Scoop up some flavourful ceviche or grilled snapper. Add a little local flavour to your day at Ocean Blue. deck 6
- La Cucina - Enjoy the flavours of the Tuscan countryside al fresco alongside the sea, or indoors at tables with room for old friends and new. Dine on classic dishes where you can taste the freshness of every tomato used to make an exquisitely delicious sauce. Try a twist on a classic like lobster fettuccine, or keep it purist with a pasta carbonara. Just when you think you're out, they'll pull you back in with a toasty espresso and some macadamia nut ice cream. Delizioso! deck 8
- Food Republic - Travel somewhere new with every delicious bite at Food Republic. Savour a fusion of foods and cultures from around the globe. Travel to Peru to scoop up some ceviche. Jet away to Japan and try a new kind of sushi roll, or have a hearty helping of noodles from China. With a variety of familiar favourites and unique additions from around the globe, you can travel the world without ever leaving the ship. deck 8
- Jimmy Buffett's Margaritaville® At Sea - Quit searchin' for your lost shaker of salt, it's right here in Jimmy Buffett's Margaritaville at Sea. Take a bite out of paradise with signature items like the Cheeseburger in Paradise. Sip on a Who's to Blame Margarita. Or sit back and groove along to island-inspired live music at this a la carte dining venue. Inspired by the lyrics and lifestyle of Jimmy Buffett, this isn't just a restaurant. It's a state of mind. deck 17
- Cagney's Steakhouse - Steak is the standard at our American-style steakhouse. Pull up a seat along The Waterfront and take your pick from premium cuts. Your mouth will water, so sip your favourite cocktail in anticipation. And don't forget to order our made-from-scratch jumbo crab cakes and a side of our famous truffle fries. deck 8
- Teppanyaki - Flying egg. Onion volcanoes. Twirling knives. The sizzles and surprises never cease at our authentic Japanese hibachi restaurant. Sit around a lively shared table as a skillful chef slices, chops and grills steak, seafood and chicken on a large steel grill right before your eyes. Our chilled, sake-infused Wasabi Cocktail will have you flipping too. deck 6
- Le Bistro - Romance is in the air at our signature French restaurant situated toward the top of the ship among floor-to-ceiling windows offering spectacular views. Elegant interiors, crisp white linens and attentive servers make this an intimate dining experience. By the end of your meal, you might just be proclaiming c'est magnifique! deck 17
- Los Lobos - Bienvenido a Los Lobos, a premium Mexican restaurant celebrating traditional flavours with a modern twist. From handcrafted margaritas to carne asada marinated in guajillo chiles and tequila to Ibarra chocolate ice cream topped with dulce de leche sauce, the chefs at Los Lobos focus on the details and unique flavour combinations. deck 8
- Aqua Park - Slide into the time of your life. With two multistorey waterslides on board, Norwegian Bliss let's you rush to adventure over and over again. Make it the best of three on Aqua Racer, our tandem waterslide at sea. And then get a thrill as you whoosh over the side of the ship on the double loop, Ocean Loops. Or call it a lazy day and lounge by the pools and hot tubs with a frozen drink in hand. However you like to make a splash, the Aqua Park is overflowing with excitement.
- Kids' Aqua Park - They'll splish. They'll splash. They'll definitely have a blast. Whether they want to zoom down a tube slide or get drenched by tipping buckets or water cannons, kids will have the best of times at our new interactive Kids' Aqua Park.
Bars and Lounges
- The Cellars - Pull up a stool and take a Merlot for a swirl as you laugh with some of your closest friends. Pair your favorite vintage with some light bites from La Cucina, or elevate your wine IQ with programs meant for experts and novices alike at the Tasting Table. For four generations, the Mondavi name has been intimately linked with prestige winemaking in Napa Valley. And now, they're bringing their best blends and unparalleled knowledge to The Cellars – A Michael Mondavi Family Wine Bar. deck 8
- Skyline Bar - Hit the jackpot in more ways than one at Skyline Bar. Nestle into plush interiors and take in the changing view. Our high-definition digital landscapes illuminate this cocktail lounge with ever changing moods. It's the perfect spot to have a cocktail before dinner, meet friends after the show or just press your luck with bar-top poker screens that give winning at the bar a whole new meaning. deck 7
- Sugarcane Mojito Bar - Freshly muddled just the way you like, enjoy a refreshing mojito with friends – day or night. deck 8
- The Cavern Club - Pull up a chair in the legendary Liverpool club where the Beatles performed. Sip your Scotch Sour during an evening of good company and great music with a Beatles cover band. This is your ticket to ride down Penny Lane, perhaps in a Yellow Submarine. Don't wish you'd experienced the magic yesterday. Come together tonight and get back to the groovy days with Norwegian. deck 8
- Maltings Whiskey Bar - Sit starboard, right alongside the sea where the view is intoxicating. Good times flow indoors, too. With a unique international variety of spirits, you can sip your way around the world without leaving your chair. deck 8
- The District Brew House - Settle in with your friends beside floor-to-ceiling windows and order one of more than 50 different bottled beers or any of the 24 draft beers on tap. Toast another awesome day with specialty cocktails. Scream your lungs out alongside live music. Or get a little wild inside the photo booth. What happens in The District, stays in The District. deck 8
- The Local - The Local offers classic American fare in a relaxed pub atmosphere 24 hours a day. With popular dishes like Chicken Pot Pie and Fish n' Chips to daily dinner specials like Prime Rib, The Local has all your favourite comfort foods. So try a few of the many beers and catch a game on the two-story TV screen. deck 7
- A-List Bar - Between Los Lobos and Cagney's Steakhouse, A-List Bar is the perfect spot to be the centre of attention or simply be at the centre of it all. Named after one of our famous A-listers, Andy Stuart, President & CEO of Norwegian Cruise Line, A-List Bar will shake up the night with hand-crafted margaritas and a seriously good time. deck 8
- Humidor Cigar Lounge - Bring your favourite whiskey cocktail from Maltings into Humidor to pair with a good smoke. With comfortable leather chairs and a fully-stocked humidor, this is the ideal setting to recline and connect with friends, both new and old. deck 8
- Mixx - Cocktails and conversations are always stirring at this hip modern bar located between Taste and Savor. Meet up for drinks with friends before dinner or swing by after to listen to some live piano. Mixx is the place to be seen!
- Spice H2O - Inspired by the renowned summer beach parties on the island of Ibiza, Spice H20 is an adult-only escape. By day, you can soak in hot tubs or sip cold cocktails from your reclined lounge chair. By night, it's a whole different beat. Let loose and dance beneath the stars as vibrant images display on the huge video screen. deck 17
Our award-winning casino offers plenty of thrilling casino games for every type of player, whether you're a beginner or regular at the poker table. Find your lucky seat at one of our many poker machines and in our non-smoking area. Or play in the big leagues with any number of table games. No matter what you prefer, there's always a way for you to get lucky.
Entertainment - Shows and Performances
- Jersey Boys - "Oh, What A Night" is not only a hit song by The Four Seasons but also what you'll be saying after an evening at the blockbuster musical, Jersey Boys. Journey from the gritty streets of Jersey to glamour and international fame as you follow the incredible true story of Frankie Valli and The Four Seasons. The band will rock your night with their timeless songs that include "Big Girls Don't Cry," "Walk Like A Man" and "Can't Take My Eyes Off You." Too good to be true? Not if you're cruising aboard Norwegian Bliss!
- The Cavern Club - Pull up a chair in the legendary Liverpool club where the Beatles performed. Sip your Scotch Sour during an evening of good company and great music with a Beatles cover band. This is your ticket to ride down Penny Lane, perhaps in a Yellow Submarine. Don't wish you'd experienced the magic yesterday. Come together tonight and get back to the groovy days with Norwegian.
- Happy Hour Prohibition – The Musical - Travel back in time to January 16, 1919 – the eve of the Prohibition era – for a rip roaring good time with the interactive show, Happy Hour Prohibition – The Musical. Set in world famous Madam Lulu's New Orleans speakeasy, tantalizing madams will regale you with tales of bootleggers and some of the era's most famous tunes that will have you dancing in the aisles. Savour five of your own Prohibition Era specialty cocktails, each with a modern twist, while enjoying an unforgettable night.
- Social Comedy and Night Club - A great night out always includes laughter and good friends. So you can bet on an awesome time at Social – Norwegian's upscale venue that flows from comedy club to night club. Jump start the evening with two talented stand-up comedians that will loosen you up with lots of laughs. And then let loose on the dance floor as a DJ spins your favorite tracks late into the night.
Kids Club
We know a thing or two about letting the good times roll for everyone. And with our interactive Kids' Aqua Park and fleetwide complimentary youth programmes – Splash Academy and Entourage – there's excitement for all ages on board.
- Guppies - Hosted by an Early Years Coordinator, Guppies is perfect to for Norwegian's youngest guests. Enjoy up to two hours a day of interactive parent-child activities, including sensory play, paining and more.
- Splash Academy - Your little ones will have a blast inside Splash Academy where they can enjoy creative play, sports and more. From themed activities to parties, our youth staff has a knack for this stuff. Or drop off the kids during supervised Group Sitting on port days or in the evening and make it a romantic night out.
- Entourage - Movies. Art. Music. Video games. Dance parties. Welcome to Entourage – a retreat for teens looking to have fun and hang out with people their own age. One thing's for sure: absolutely, positively, no parents allowed.
Experience the latest trends in fashion, take home a souvenir designed by world-famous artist Guy Harvey, or stop by to shop for your favoite brands of liquor or cigarettes, all at the best tax and duty free prices.
There are plenty of ways to be pampered. Unwind in the Thermal Suite with a steam or a dip in the Vitality Pool. Check out the Salt Room. Chill out in our unique Snow Room. Or simply indulge in a hot-stone massage. You deserve it.
- Mandara Spa - Welcome to Mandara Spa. Start with a hot-stone massage, one of over 50 specialty treatments offered by our well-trained massage therapists. Then unwind in the Thermal Suite with a steam or a dip in the Vitality Pool. Within these tranquil walls, experience the Salt Room, a dramatic grotto surrounded with layers of body-cleansing salt crystals. Or work up a sweat in our Fitness Center. Feel like a million in a spa and fitness center that's truly remarkable.
- Thermal Suite - Blow off a little steam in the dry sauna. Take a dip in the Vitality Pool. Enjoy a warm waterfall cascading onto your shoulders and back. Relax in a heated tiled lounger and ease all your worries away.
- Barber Shop - Whether it's a fresh shave or to trim up that haircut, the Barber Shop will keep you looking your best at sea.
- Salon Service - Take a little "me" time with a range of salon services like manicures, pedicures and facials.
- Massage Treatments - Choose from a wide variety of massage treatments, including hot-stone massages, seaweed massages, Swedish massages, even a Balinese remedy for stress relief!
- Fitness Center - Come and feel the burn at our state-of-the-art fitness center. Show off your moves during a high-energy Zumba® class. Feel totally zen during a Pilates session. Break a sweat while pumping some iron. Or seek inner peace with an ocean view yoga class. Staying fit has never been easier.
Sports & Fitness
- Race Track - See the ocean blur by as you take hairpin turns on the largest racetrack at sea. Get ready for a thrilling ride on this two-level competitive track while putting your driving skills to the test. Blue skies above and turquoise waters below! - Deck 19
- Laser Tag - Human colonisers have lost contact with Planet Earth. It's up to you to find them while searching an abandoned spaceship in this fast-action experience at sea. Whether friends or family are joining you on this mission, the fate of the world is in your hands. - Deck 20
Ship info
Custom-built for the spectacular, Norwegian Bliss features a revolutionary Observation Lounge for you to soak in every stunning moment, from bald eagles soaring over glaciers to dolphins splashing through warm turquoise waters. Come aboard and experience the best dining, entertainment and amenities at sea against a backdrop of unrivaled natural beauty. Whether you choose to go tropical or a little wild, there's one word to describe the experiences awaiting you on Norwegian Bliss.
- Vessel: Norwegian Bliss
- Year: 2018
- Beam: 136
- Cruising speed: 23
- Crew: 1,716
- Gross Tonnage: 167,800
- Passenger Capacity: 4,004
- Aqua Park
- Fat Cats Jazz & Blues Club
- 180-degree Observation Lounge
- 24-Hour Room Service
- Casino
- Happy Hour Prohibition – The Musical
- Race Track & Laser Tag
- Tony Award®-winning musical, Jersey Boys
Norwegian Bliss - Deck Plans
Cruise code: BLS-20200927-07-SEA-SEA
7 nights
Alaska Cruise
- Departing from Seattle
- Norwegian Bliss
Book a Balcony or Mini-suite Stateroom and receive all Free at Sea offers FREE. Not available in IX, OX, BX & MX categories. Subject to availability at time of booking.
- Onboard Accommodation
- Government Tax
- In-stateroom TV programming (except for on-demand movies)
- Dedicated Kids & Teen (ages 2-17) programming & spaces during at sea days until 10:30 pm and from departure until 10:30 pm during port days
- Meals in the complimentary dining venues
- Iced Tea, some juices in the buffet (for breakfast), regular coffee, tea and ice water
- All entertainment onboard unless it's part of a dining entertainment production
- Poolside activities
- Access to fitness facilities
- Select onboard presentations
- Sports Court activities
- Use of outdoor pools and hot tubs
Terms and conditions for this cruise
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Did you know?
Most cabins accommodate up to 4 guests. You might need several cabins.
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We can still help you.
- You will need to complete this booking first. Enquire now and proceed to the final steps.
- Once done, we will offer you a way to come back and book the next cabin.
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... All You Knit is Love
I am absolutely in love with my knitting group, The Knotty Knitters. Amazing, talented, loving, creative, funny, awesome women. We've been meeting for about a year and a half now but I've known the members anywhere from 1 to 15 years. My soul sisters. Be
my valentine?
Yesterday, The Knotty Knitters completed their fourth yarn bombing. We knit, crocheted and sewed a huge display ALL YOU KNIT IS LOVE onto a fence. This fence is protecting a big giant hole where a building once stood. It's called The Pit. And it needed some love. This fence faces the Eugene public library. You can read more about it on The Knotty Knitters blog.
A lot of people ask us why. Why do we do it? Because it's fun. Because it makes people smile. Because it might inspire someone else to create. Because I'm a huge believer in Pay It Forward. Because there is something incredibly satisfying in giving away your art to the public. If you come across this, how could you not stop and smile? Everyone needs more love and more art in their live. And also because I have way too much yarn not to cover parking meters, door handles and fences with it.


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More Panoramic Views
This exclusive collection of interactive panoramic pictures lets you explore the hospitality venues at Pittsburgh's PNC Park with full 360-degree views.
Club 3000 features memorabilia and photos of Pirates new and old, including Roberto Clemente, Honus Wagner and Paul Waner, all members of baseball's illustrious 3,000 hit club.
The sports bar atmosphere is set with 50-inch flat screen TV's, a pool table, 16-foot shuffle board table, and popular games including Golden Tee, Chexx Bubble Hockey and assorted baseball games.
Club 3000 includes a breathtaking view of the PNC Park playing field and the Pittsburgh city skyline, which can be enjoyed from inside or from its own private terrace. With a full view of the video board, displaying a message or video of your choosing can be a great addition to your event.