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ZL1 aggressive alignment with stock suspension?
Weeeeeell I'm definately having a case of the Mondays. Coming back to work from lunch this afternoon, South Houston is having pretty bad rain. A driver nearly ran me off the road, no idea why they swerved but it caused me to kiss the curb and now I'm getting new driver side front and rear wheels :frusty: It's just some curb rash but very much an eye sore! Maybe I'll use the wheels for drag racing or something, I'm not sure yet.
Anyways the alignment feels slightly off now, so I'm thinking I may take this opportunity to have the ZL1's alignment set a bit more aggressive rather than OEM specs. However all of my suspension is completely stock. Are there any suggested alignment specs for a stock ZL1?
Also I've got a buddy that works at a shop that can do alignments, is there anything special about the ZL1's suspension that would not allow a non GM/Chevy place to be able to align it? Not sure if the magnetic ride may be an issue :iono:
P.S. I'm not wanting a super aggressive alignment that is going to absolutely eat my tires away. Just wondering if there is something a little better than OEM.
1 Attachment(s)
Here are Pfadt's recommended Alignment specs.
Best regards,
You'll want the alignment shop to carefully check the rear toe link and trailing arms to be sure they are not tweaked. Those arms act as a fuse to protect the sub-frame from damage when things like what you just experienced occur. Most likely the eccentric drifted from the impact, but double checking is the best policy.
Up front, if the alignment correction on the impacted wheel require more than minor adjustment, the tech should pay special attention to the strut clevis braket. We want to make sure it is not damaged. If it is bent even slightly replace it becuase the tiny little bend becomes the shear point of the future.
Use the Aggressive Street for the FE4 / FE5 / FE6 Suspension for your alignment. What follows is everything your tech could need to get you back on the road in better than new condition.
Bush Timing, Alignment and Torque Specs
Do NOT use camber adjusting offset bolts on the Camaro :paddle:
If you want to put them on your Honda or Subie it is up to you. They are not as strong as the OEM clevis bolts and are absolutely necessary on a 5th Gen Camaro. It is in the :rules:
This is the correct way to adjust front camber on the 5th Gen. One the alignment machine with the clevis bolts loose turning the camber screw tighter (Righty Tighty, Lefty Loosy) will push the knuckle away from the strut. Loosening the camber screw allows the knuckle to fall in toward the strut. It is a 10mm 1.5 pitch thread.
Your alignment shop may have a T.O.M.C.A.T. Air-Assisted Multiple Camber Adjustment Tool air bag. It fits between the wheel and the strut and works in the same way as the camber screw. Inflate (Righty Tighty) the bag to push the knuckle away from the strut or deflate (lefty Loosy) the bag to allow the knuckle to fall into the strut. If they don't, they have a guy that can push or pull on the wheel while they tighten it. Never, ever use those lame camber eccentric bolts on a Camaro. EVER!
Anyone that tells you different, have them call me :cool:
Pedders foundation as a company is more than just a range of bits, we are Suspension specialists committed to delivering a Pedders Driving Experience. A lowered vehicle should have a full range of alignment adjustments. The Camaro delivers from Chevrolet with a fixed Castor position. The radius arm bolts into round holes with no available adjustment. Front Camber is adjustable from the factory. There is a threaded hole for front Camber Adjustment Bolt / Screw, but no bolt is installed and no part number is listed by Chevrolet. The rear OEM eccentric adjusters for Toe and Camber provide approximately one degree adjustment range. For an alignment specialist, this is unacceptable. You want to get your Camaro perfectly setup. This is what Pedders is all about. Our solution is a set of cadmium plated eXtreme Alignment Bolts. While GM made the hole round for the front Castor Adjustment or lack thereof, they did weld in brackets for an eccentric to work against. Your local Pedders Dealer can create a slot to provide Castor adjustment with Pedders Camaro Alignment Bolts. The kit provides the front Camber screws that GM didn't.
For the 5th Camaro, GM decided to produce the front sub-frame with only a round hole, but they kept the 'fences' for caster adjustment with eccentric bolts just like th Pontiac G8 and Holden Commodore. The slots to allow adjustment were lost in translation. For a performance driver, a vehicle without full alignment adjustment capability feels like driving with one hand tied behind your back. Pedders made the decision to make the Camaro front suspension fully adjustable.
Stock Radius Bush Mounting area with a round hole and adjustment 'fences'.
Step one requires the technician to drill two holes in the bracket.
Step two requires CAREFUL GRINDING. We use the two holes to make the grinding process more accurate while the technician creates a slot. The eccentric that will be used does not reach all the way to the bracket sides so a bit of excess metal is not an issue. The technician can check the clearance with a Pedders Castor Eccentric Bolt as they grind to make sure the fit is Pedders Perfect.
When assembled the Cadmium plated eccentric allows the alignment technician to increase or decrease Castor. A fully Pedderised Camaro with good tires will not require ANY BIAS in the alignment. We can do a road course style alignment and your Camaro will not pull. This is because the Pedders component have made the suspension more stable by reducing excess motion. Should your Camaro be tweaked and develop a pull the same Pedders Castor Eccentric Bolts can be used to create a bias to correct the pull. We strongly recommend that before you alter your alignment due to a pull that you have a qualified technician, because the machine is only as good as the tech, check your tires on a road force balance machine to make certain the pull is not induced by a tire. We will adjust them on the alignment rack. Here is the installed eccentric.
Alignments are Pedders core business so we decided to make the front camber screw part of the Camaro Alignment Bolt Kit. To install the Pedders Front Camber Screw it is essential that you use LocTite Blue. The Camber screw will never bear a load while driving, but we want to make certain they never vibrate out. LocTite Blue is ideal for this.
Pedders Rear Eccentrics are virtually bullet proof with approximately 2 degrees or double the factory adjustment. With the Camaro alignment Kit installed your Camaro can be setup for the drag strip, road course, auto cross or every day flawless driving. Even better, Pedders alignment eccentric bolts carry a unique warranty feature. Should a Pedders eccentric ever fail while you own the vehicle we will replace it. You get a superior alignment, improved driving experience and a life time warranty with Pedders Camaro Alignment Bolt kits.
To get the aggressive alignment we prefer Pedders Full Camaro Alignment Kit is required. They increase the adjustment range by 1 degree or in layman's terms a lot. We achieve this result my moving the eccentric to the outer edge of the bolt. The eccentrics are cut on a water jet, assembled in a jig and welded. This is a time consuming process. To finish the bolts we have them cadmium plated.
Eccentrics have a bad habit of drifting under high loads. We address that with more material. We make our eccentrics out of stock that is much thicker than the OEM bolts. More material means more strength and improved holding power.
We use a thick 'holding' nut and a thin jam nut. Unlike quenched nuts, you can use these again and again.
Taking the performance of your 5th Gen and alignment to the next level requires the use of Pedders Dual Bearing Camber Plates. With the stock front struts or Pedders coilovers you can achieve -2.2 Degrees of front camber. Relieving the upper slot in the strut to allow it to fall in a bit more will get you to -2.5. When running high negative camber it is Mission Critical to check spacing between the inner tire sidewall and the strut or coilover. We use a standard #2 lead pencil as a gauge. If the pencil passes between the tire and the strut or coilover you are good to go. With Pedders Dual Bearing Camber Plates we suggest you run them full in, maxed out for negative camber. Positioning the stut top well in toward the engine improves SAI. Your 5th Gen will drive better. Final adjust the negative camber at the knuckle using the camber adjustment screw.
Maxed out for Negative Camber
Neutral Position i.e. The same position as the OEM Mount.
FE4 / FE5 / ZL1 / Pedderised Hardcore Track Alignment with Appropriate Tires
Caster: Max it out with Pedders Caster Eccentrics
Camber: -3.5 With Pedders Dual Bearing Camber Plates and NO Strut Tower Bar.
Camber : -4.00 With Pedders Dual Bearing Camber Plates and a Strut Tower Bar
Toe: OUT 0.50
Total Toe OUT 1.00
Camber -0.80
Toe: IN .20
Pedders Full Camaro Alignment Kit and Dual Bearing Cambers Plates are Required.
Bush Timing
Step 1. Lift the car on a two post lift and raise it.
Step 2. Loosen the following bolts/nuts:
---Inner Control Arm Bushing
---Inner Radius Rod
---Trailing Arm Bushings (both ends)
---Toe Rod Bushings (both ends)
---Lower Control Arm Bushings (Inner)
---Upper Control Arm Bushings (Rearward)
---Lower Strut Bushings
Step 3.
Lower the car and drive it around the parking lot SLOWLY and on to the alignment lift.
Step 4.
With the weight of the car on the wheels tighten all of the nuts/bolts to spec.
Step 5.
Align the car at the new ride height.
Front and Rear Bolt Torque Values
NOTE: Torque specifications that read XX torque value and XX degrees are usually TTY and require replacement of the bolt, nut or both. If replacement parts are not available from GM the minimum acceptable torque will be those values stated along with a liberal application of a thread locker i.e. LocTite.
Thanks for the information guys.
The good news is the car drives in a straight line with minimal or no steering input. However to do so, the steering wheel is turned ever so slightly to the right. Hopefully it is just an alignment thing, I'll find out tomorrow.
Well I just had my alignment done after work and did it to Pedders specs. My drive home was about 30 miles of highway driving, the car seemed to pull to the right when I took my hands off of the steering wheel. Could be a crappy road who knows, I'm going to try some other roads tomorrow on my way to and from work.
The alignment printout appears to be good, my buddy works at a shop and is the one that did the alignment. He is VERY meticulous when he works on cars and I'm sure the alignment was done correctly. I told him to check out the suspension to make sure nothing looked out of place, he said it all looked good.
What else could cause the car to pull to the right, if the suspension is aligned?? The car has a total of ~3,050 miles on it and only about 300-400 miles on the tires since the curb kiss. So even when it was out of alignment, I don't think 300-400 miles would be enough to cause uneven tire wear that would make my car pull, or would it??
Anyways here is a picture of the alignment sheet. As you can see it was out of alignment but it appears to be good now...
With the 0 toe setting the car will follow the crown of the road with your hands off the wheel. Looking at the spec sheet your buddy did a good job. When you hold the wheel straight it should drive straight which you said it does. Now for the fun part. Did you play in any corners?
I haven't really had the chance to carve any corners yet.
I noticed with the steering wheel perfectly centered / straight the car will wander to the right. I tried find a road that was clearly crowned to the left and it still appears to want to pull to the right.
Before the alignment, I had to have the steering wheel slightly cocked to the right if I want to go straight.
I will continue to monitor this and find different roads etc.
Given that the alignment looks good, what are the other factors at play here? Potential damage to a component? But what else if anything?
The neutral toe setting improves turn in and the on center feel for steering. It also makes the car a bit more sensitive to crowned roads. Looking at the spec sheet your Z should feel tight and responsive.
Have the tires been checked since the incident? Road Forced?
I had actually never heard of Road Forced until now, so I looked it up, isn't it only for vibrations and not so much for alignment/car not driving straight?
Put it in PTM 5 and it will hold a straight line...
Here are my observations after taking the car for a 20 mile cruise on several different roads.
Any road that had an obvious crown to the left the car would go straight. Any road that looked to have no or very minimal crown, the car would veer right.
On twisting roads, the steering wheel felt much heaver when having to hold it cocked to the left. What I mean is, it felt like there was more "resistance" and the steering wheel wanted to go back to dead center or slightly right.
When the twisting roads would require steering input to the right, the steering wheel felt much lighter and less wanting to return to the dead center position.
I check the tires and filled them with air so they were all the same prior to this little road test.
Something doesn't seem right (no pun intended!), maybe it's all in my head.. :iono:
Is it possible for something to be damaged even if the alignment appears to be perfect? Or with the alignment spec sheet that I posted can we rule that possibility out? I'm starting to run out of ideas of what it could be. I replaced the driver sides wheels (both front and rear) so the wheels should be perfectly fine, unless the didn't balance them properly.
It is possible a belt has shifted in one of your tires. The only way yo know is to Road Force balance them or swap front wheels and tires with a ZL1 friend.
The amount of effort it requires to turn side to side should be very consistent with you electric steering rack. Do you have headers installed?
It is possible to align a car with a tweaked suspension component. That is exactly why there is alignment adjustment. Normal driving wear ad tear cause alignments to shift and require adjustment. If something is bent, the alignment tech should have noticed how much more adjustment was required one side compared to the other.
My best guess is you are dealing more with tread pull (normal) than damage. It is easy for me to say, since I am not driving your ZL1 that had an incident. It is like a squeak that a passenger mentions. You never noticed it until they mentioned it. Now the squeak sounds more like a siren and drives you crazy.
Or you could be dead nuts spot on right.
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Sat Feb 13, 2010 4:23 am
Joined: 05 Dec 2009
Posts: 169
Post subject: pay to click ads
hi does anyone know why there are less new players in the forum?
is it b/c the website traffic is weak?
i just bought this investment site which has a 557,000 alexa traffic rank and GM is at 3 MIL last month from 1 MIL the month before...... anyone know if some ad listing expired at end of last year?
would pay to click ad revolver things boost new players? it would be cool if there were lots of new players in the forum
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Mon Feb 15, 2010 5:21 am
Post subject:
This probably could have gone in feature requests. However, I'm not sure how this would be implemented as software updates are impossible at this time. It would be a good idea many sites have used them (XGen Studios, Pogo, Gamecolony etc), but currently, it remains stuck in the idea stage.
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Thu Feb 18, 2010 9:53 pm
Joined: 05 Dec 2009
Posts: 169
Post subject:
this wouldnt require any change in software to the game .....
just $$$$$ to spend in pay to click area such as this one or the thousands of others
this is what im doing with my website and its gone from like 1 MIL alexa traffic rank to 500K alexa traffic rank
even if it doesnt bring in many more players at least the dismally collapsing GM alexa traffic rank would improve
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Thu Feb 18, 2010 10:24 pm
Post subject:
In all honesty I have not had the chance to properly look at the site link you posted yaaahoooo. Before I became a mod here I used to use many websites where you got paid to click and do searches. Also cash back for online purchases etc. It all added up, little by little.
I also prior to taking on a mod role here tried creating a website that used the pay per click type thing. Advertising products, websites etc. It didn't take off because I never got it properly in search engines before giving up and taking it offline.
Is it that kind of thing, using affiliate links to generate income or traffic? The places I used you had to apply to use each link on your website.
Dunno if I'm on the right track here.
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Thu Feb 18, 2010 10:41 pm
Joined: 05 Dec 2009
Posts: 169
Post subject:
yes were both talking about the same type of thing
i think whats really happening as the reason for the alexa ranking drop is what i think gareth said once......
GM used to have more paid ads and doesnt have them anymore for some reason.........
do you think this is the case?
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Fri Feb 19, 2010 1:13 am
Post subject:
Yep, a year back there were ad's on the side of the forum. Not big or loads but used to be the odd one there. Now there's none. The ad contract ran out or something.
Also another reason for numbers decrease is GM on google search for "online monopoly" is now approx 15 in the list middle of page 2. We used to be about 3rd or something.
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Fri Feb 19, 2010 2:49 am
Joined: 05 Dec 2009
Posts: 169
Post subject:
jesus ur right....... i just did a google search for online monopoly and it came in on page 2 the 1st listing on this page.....
how come you think it dropped from page 1 to page 2? is there anyway you can think of to get it back to page 1?
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Fri Feb 19, 2010 2:45 pm
Post subject:
Some of the sites above us in the google search are companies with money to spend on getting their site high on search engines. Plus no doubt they have a much bigger number of hits than us. thus pushing them higher also.
One site in particular, where they have the funding and budget for heavy advertising. They appear 2nd + 3rd and 1st on sponsored ad's today. Now with us on page 2, most people looking for online monopoly will no doubt of gone to their site and be playing monopoly before even looking on page 2 to find us. If people do find us by google search engine, I think 90% will only of got to us after going to the rival first and not liking what they offer.
When I joined GM there was no other competitor out there, when atari.com had monopoly taken down. Which is how I ended up here in the first place. There just was simply no other way to play monopoly online with humans but here. Now there is, and they are by far better advertised than us, so it is no wonder numbers over this time have dropped.
I don't know the reasons through why there may of been a drop this year. But I guess over xmas holidays we likely would of had more hits as more people have time on their hands. So come jan feb I can see this could show a huge drop from say Dec maybe. Only thing I can think of.
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Fri Feb 19, 2010 10:32 pm
Joined: 05 Dec 2009
Posts: 169
Post subject:
This logic sounds right again!
I even remember when I started playing here back in '07 the only other option to play online was to pay for it.........
How much do u think it would cost to get on page one of google search result and what exactly would have to be done to achieve this? if the alexa rating is higher do u think this gets higher google listings?
i think its not that expensive to buy higher alexa rating and id do this for the benefit of the game if this translates to a higher google listing esp since im the one most interested in this i think...... but for some reason i think just b/c the alexa rating is higher might not mean google search position changes
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Sat Feb 20, 2010 4:31 pm
Post subject:
I've been trying to find the answers on how sites get higher on google search. One thing I found was a suggestion to submit the site to
Open Directory Project. So I've just made a submission there for GM to be added, may take weeks to months if they take it.
I had a look at the GM main site page on the source, checking what parts are apparently most used by google in search terms. The main site doesn't seem to bad on that. Not that there would be anything I could do about it anyway.
Apparently it is not based on clicks/views that push sites up or down. But there is mention of getting higher in google from having good links with other well known reputable sites. Hence I guess the rival is so high compared to here. Again I don't think there's much we can do about this.
Leaving the only other option of getting shown higher, would be on the paid sponsored links. This could work out very costly, and it may only be possible to be done by kreso as he is the site owner.
My only other thought, was that GM may not have the best name in order to get high on search results. If you think when you search "galactic magnate" on any search engine of your choice (yahoo, google, msn, aol, etc ) you will no doubt find galactic magnate is the first result. But that's as your searching exactly for the name. Start searching monopoly online, or play monopoly online and bang we drop to page 2. So, if GM was say called Monopoly in Space (just an random name lol) Monopoly would be in the site name, thus this
instantly effect the search engine pick up. If you go do a search for "online monopoly" look at the
of each listing most have monopoly in the
and name.
On yahoo search for "online monopoly" we are all the way down on page 3.
I do have one suggestion though, and Jarod maybe able to help here. He once did a little help vid for GM, he posted it on the forum but its gone over time. If a vid like that got put on things like youtube etc given the right tite (monopoly) in the name, it could help....maybe.
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Sat Feb 20, 2010 5:29 pm
Ex Moderator
Joined: 28 Jan 2009
Posts: 111
Location: Calgary, Alberta
Post subject:
I am not by any means a knowledgeable techie but my brother in ottawa owns a couple of companies and he says for about a $150.00 he can boost the web site posting into the top 7 searches i am willing to pay to get it done to boost membership just a thought
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Sat Feb 20, 2010 6:41 pm
Post subject:
Beretta wrote:
I am not by any means a knowledgeable techie but my brother in ottawa owns a couple of companies and he says for about a $150.00 he can boost the web site posting into the top 7 searches i am willing to pay to get it done to boost membership just a thought
That's a really nice offer Beretta. Also yaaahoooo's offer to try and help boost us on alexa rating.
For the moment, hold fire on the things that require money to be spent.
Before Xmas when I stood down from head mod, I tried to take on a role of more organising and promoting GM. Only we got short on mods so I ended up back more in the mod role. Anyway, long story short. Keep the idea's coming. But I want to go away and chat will mods about what we could try.
Any idea's anyone has are all useful. Maybe we should have a whole thread on how to promote GM where all users can offer idea's and get involved, even do little bits to try and help. At the end of the day its getting us seen out there. But we also have to bare in mind the server can only take so much, which is why I rejected a few idea's I had as if successful had potential to in fact kill us lol. Not the goal in mind.
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Sat Feb 20, 2010 8:18 pm
Post subject:
Good news: We're on page 1 of Ask.com search engine! Not a giant accomplishment but still a good one. On Bing we're on page 4 but they haven't been around long so there's room for improvement.
Since around October, I've been doing some small advertisting via social networking sites (Vox.com, facebook, etc) and word of mouth. Hopefully this will bring new users at a slow but steady rate.
I am curious to why the server can't take a large influx of people. I assume any server could crash with a big change but don't know specifics on server strengths and weaknesses.
Advertisements are fun but annoying imo. I would be willing to tolerate them as long as they remain on the site and not in the game itself. If companies did or do come forth, whom would they pay and what would the revenue be used for?
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Sun Feb 21, 2010 12:50 am
Post subject:
theunknownamus wrote:
I am curious to why the server can't take a large influx of people. I assume any server could crash with a big change but don't know specifics on server strengths and weaknesses.
Well in theory the server should be capable of dealing with larger numbers. In practice however, how many it can take before it decides to wobble then fall off its perch is rather hit and miss.
One crash last year we had, whilst not 100% definitely due to increased numbers, in the few days before hand there had been a noticeable increase in numbers. This info was both noticed by some players, and Kreso after the server was back working he mentioned to Bill that over all numbers had been some what higher during the days before we crashed. So it would seem logical to suspect the increase had pushed the server too far.
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Sun Feb 21, 2010 9:07 am
Joined: 05 Dec 2009
Posts: 169
Post subject:
theunknownamus wrote:
Since around October, I've been doing some small advertisting via social networking sites (Vox.com, facebook, etc)
I like the facebook idea......... i see the ads on facebook all the time and most are kinda annoying but im sure an ad for a game would get huge #'s of hits esp if it showed the GM logo
I found this about the rates but cant figure out how much it costs but i guess something like 46 cents per click which would really start to get pricey after a while or the flat rate per number of impressions
here's someone explaining it where it can cost less by selecting the other CPM impression option instead of the per click
If im following him correctly at minute 4 the charge for CPM (cost per 1000 impression or facebook showing the ad to 1000 people) is 30 cents and with this he suggests at least 1% of the 1000 people will click so thats 10 people will click and this costs only 30 cents compared to the pay per click which would be 46 cents or for the same 10 people clicking would cost $4.60.......
So basically under the CPM model if the max spent per day is $10.00 and willing to pay 30 cents per 1,000 impressions this could buy 33,000 impressions per day and if 1% of the people click then thats over 300 people per day going to GM site who normally wouldnt
Then if the ad ran for 1 week that would be over 2,000 people going to the GM site so surely that would bring in new members and it would only cost $70.00 to run the ad on Facebook for one week
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AiG's Creation Museum is being challenged once again by the secularists, this time in the renowned magazine Scientific American.
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In case you thought DNA was a subject only for science classes and high-tech laboratories, think again! You can isolate a lump of DNA in your own kitchen.
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Intelligent design can be defined as a theory that holds that "certain features" of living things were designed by an "intelligent cause" as opposed to being formed through purely natural means.
We all have the same basic brown pigment, and we belong to one race—the human race—descended from Adam.
Today's species show the potential variation that God designed within the original kinds, but this variety remains limited—cats are still cats, and dogs are dogs.
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According to one presenter at a recent Darwin and medicine conference, children with birth defects are "bumps" in the road on our way to becoming more evolved.
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Installing and Using an ObjectDock Docklet
Tuesday, December 5, 2006 by Island Dog | Discussion: Tutorials
One of the features of ObjectDock is that you can add docklets, which are essentially mini-applications that reside on your docks. These docklets can tell you such information as the weather, CPU usage, battery level, and much more. I wanted to take the time to show you how to add a docklet to your dock. There are many docklets available in the ObjectDock gallery on Wincustomize.com, so just browse the galleries to find one that you like.
For this article I will use the iTunes & Master Volume Controller docklet I found on WinCustomize. The steps to install and use these docklets should basically be the same. However, some docklets might require extra steps, so be sure to always read the included documentation for instructions.
Purchase ObjectDock for just $4.99
When you download a docklet from WinCustomize it will typically be a .zip file. The first thing to do is to unzip the file into the docklets folder in your ObjectDock directory.
In most cases it will be found here: C:\E:\Program Files (x86)\Stardock\ObjectDock\Docklets
Now go to the dock you wish you put the docklet in and right-click on an empty area in the dock. Hover over "add", and you will now see a list of installed docklets. Select the docklet you wish to use, and click on it. For this article I will be using the iTunes docklet, so that's the one I select. Once selected the docklet should now be visible on the dock.
Depending on what type of docklet it is, you might have to configure it. For example if it's a mail checker docklet then you would have to add your e-mail information for it to work properly. Most times you would just right-click the docklet and select from it's list of options. As stated above, always check the docklets folder for installation and configuration instructions.
This docklet will display the album artwork from iTunes, and I can use it to change tracks or playlists, plus much more.
There are many more docklets available that can add useful information to your docks. One of my favorites is the mail checker docklet in which it will notify me when I get a new e-mail, and how many are in my inbox.


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David A Gabel, ENN
A new tiny silicon microchip has been developed by electrical engineers at the California Institute of Technology (Caltech) which can generate high-frequency electromagnetic waves capable of penetrating a host of materials without the ionizing damage of x-rays. The practical applications for such a technology are numerous, particularly for building and airport security, as well as in medicine. The microchip can be installed into a smartphone or other handheld device, making it light, portable, and relatively inexpensive.
"Using the same low-cost, integrated-circuit technology that's used to make the microchips found in our cell phones and notepads today, we have made a silicon chip that can operate at nearly 300 times their speed," says Ali Hajimiri, the Thomas G. Myers Professor of Electrical Engineering at Caltech. "These chips will enable a new generation of extremely versatile sensors."
The high-frequency wave employed by the chip is known as a terahertz (THz) wave, which falls into a largely untapped region of the electromagnetic spectrum, between microwaves and far-infrared radiation.
The possibilities of using the terahertz range have been well known among electrical researchers for use in scanning and imaging. The waves easily penetrate packaging materials and render high-resolution images. Furthermore, they can detect chemical fingerprints, including those of illegal drugs, biological weapons, pharmaceuticals, and even explosives.
Current devices which employ terahertz systems are large and bulky, requiring expensive lasers and extremely low temperatures to operate. This is the reason they have not become widespread. The new microchip developed at Caltech has the potential to change that.
To make the chip possible, the researchers used complementary metal-oxide semiconductor (CMOS) technology. "This extraordinary level of creativity, which has enabled imaging in the terahertz frequency range, is very much in line with Caltech's long tradition of innovation in the area of CMOS technology," says Ares Rosakis, chair of Caltech's Division of Engineering and Applied Science.
The new chip is sure to be picked up by electronics manufacturers to incorporate into future products. Homeland security is sure to be jumping all over this. Also, the medical industry is sure to take notice. Perhaps some day, handheld terahertz devices will make x-rays and MRIs a thing of the past. It may even be like the devices used in Star Trek by Bones and Dr. Crusher!
The Caltech research has been published in the journal IEEE Journal of Solid-State Circuits
Microchip technology takes another leap forward0
David A Gabel, ENN


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November 24, 2007
CLEVELAND, Ohio – Wabash College has advanced to the Elite Eight of the NCAA Division III playoffs for the second time in the last six seasons. The 14th-ranked Little Giants (11-1) defeated Case Western 38-23 to advance to the regional finals Saturday at Wisconsin-Whitewater.
Wabash's defense set the tone early to bring the Spartans' perfect season to an end. The Little Giants held Case Western Reserve to minus-29 rushing yards. The Spartans, the No. 2 seed in the region, finished at 11-1. (View photo album No. 1, No. 2, and No. 3, from Saturday's game. Wabash Director of Alumni and Parents Affairs Tom Runge shot these photos, as well.)
Evan Sobecki was instrumental in getting the Little Giants off on the right foot. On the Little Giants' first possession, Sobecki ran the ball eight times for 56 yards on the 68-yard drive. The sophomore back finished with a career-high 113 yards on 22 carries.
"We wanted to run to set up the passing game," Quarterback Matt Hudson said in the post-game press conference. "We went to our quick passing game. I think that made them a little more compacted toward the middle.
"We were content to take what Case would give us. That's what Coach Creighton has told me to do all year."
The opening drive was capped by Hudson's 3-yard touchdown pass to Mike Russell.
After a Spartan three-and-out, the Little Giants went on another long march to establish early dominance. Hudson found Brock Graham for a 10-yard score to cap a 13-play, 72-yard drive that took more than six minutes off the clock.
The Little Giants seemingly put a stranglehold on the contest when Hudson found Andrew Rode with another 10-yard scoring pass making it 21-0 with just 1:53 remaining in the half.
But CW's Jeff Mayer got behind the Little Giant secondary to haul in a 45-yard scoring pass from Dan Whalen to end the half to cut the margin, 21-7.
Wabash owned the first half statistically. The Little Giants outgained Case 229 yards to 47, made 21 first downs to only seven for the Spartans, and held a 12:30 minute edge in time of possession.
The rest of the game's fireworks were limited to the last quarter. The quarter was sandwiched by Bart Banach touchdown catches. Banach caught a 14-yarder to open the final period scoring to give Wabash a 28-10 lead. Whalen took one in from three yards out before Drew Oehler added a Wabash field goal, 31-16.
Whalen, scrambling most downs against an unrelenting Wabash rush, hit Ryan Kolesar for a 17-yard score to get Case as close it as it would get, 31-23, bringing the Spartan fans alive.
"They're a special team," Creighton said. "I don't give out quarterback compliments very often, but number five (Whalen) is really, really good."
On the following possession, Banach caught a short pass at the Wabash 48 and cut across field taking the ball 68 yards to secure the win and the final score 38-23.
The Wabash defense posted five sacks and 13 tackles for losses totaling 54 yards. Matt Kraft made nine tackles to pace the squad. Adi Pynenberg's eight stops put him at the top of the Wabash single-season tackles list with 158, passing Jim Kilbane's record of 151 set in 1983.
Hudson completed a career-best 33 passes for 308 yards and five touchdowns. He connected with seven different receivers, led by Graham's nine receptions for 48 yards. Banach finished with a career-high 108 receiving yards on six catches.
Saturday's regional final at Wisconsin-Whitewater kicks off at noon Central time, 1 p.m. Eastern.
Photos - (top right) Sophomore Evan Sobecki ran for a career-high 112 yards to set up the Wabash victory.
(Bottom left) - Senior wide out Mike Russell scored the game's first touchdown on this three-yard reception.


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Happy Birthday Shawn!
Happy 29th Birthday to Shawn and Aaron!
'The Ruins' on DVD
'The Ruins' will be coming out on DVD July 8th in both a rated, theatrical version and an un-rated
version. You can now pre-order either or both now at Amazon.com:
Unrated Version, Rated
Version. There's also an unrated
Blu-Ray version available as well.
'The Ruins' Trailer Online
02.04.08 || Contributors: The Lemm
Bloody-Disgusting.com has
the trailer for 'The Ruins' up and a high definition version can be found over at
'Solstice' on DVD January 1, 2008
11.09.07 || Contributors: The Lemm, Kelly
It looks like 'Solstice' is going straight to video. The DVD goes on sale January 1, 2008 for around
$20. You can check out the cover and some photos from the movie (one of which features Shawn) over at
'Ruins' Release Date Pushed Back
According to
Slashfilm.com, the release date of 'The Ruins' has been pushed back to April 11, 2008.
A Very Belated Happy Birthday to Shawn and Aaron!
A very belated Happy Birthday to Shawn and Aaron! They turned 28 on the 7th!
'Solstice' Trailer Online
09.22.07 || Contributor: The Lemm
You can now view the trailer online over at
Chiller-Diller. There's still no official release date for the movie, however
Bloody-Disgusting.com is reporting that Dimension Films will be releasing the movie here in the US.
You can also check out the international poster over at their
Shawn in 'The Ruins'
05.07.07 || Contributors: The Lemm, Kelly
According to
The Hollywood Reporter Shawn has signed on to 'The Ruins' (adapted from the best-selling Scott B.
Smith novel) which is a "thriller about a group of friends whose leisurely Mexican holiday takes a turn
for the worse when they accompany a fellow tourist on a remote archaeological dig in the jungle, where
something evil lives among the ruins."
Per the IMDb Shawn plays 'Eric' and the
film will be released in March 2008.
Filming begins in later this month in Queensland, Australia.
'The Quiet' on DVD
If you missed it when it hit theaters, or want to get a Shawn fix (since it has been a little quiet
lately), 'The Quiet' is now out on
'3 Needles' Premiere on Showtime
If '3 Needles' isn't playing in your city, you can also catch the movie when it premieres on Showtime
on December 4th at 9:00 PM. Head over to
Sho.com for the complete schedule.
December 16, 2007
Updated some old galleries: 2003 Fashion Week,
3 Needles MoMA premiere, Chrysalis Butterfly Ball, and the
Carousel of Hope Ball.
November 01, 2007
Scans from the previously mentioned magazines are now now up: People,
Maclean's, Flare,
Nylon and Flaunt. Also added a few promo photos from
October 28, 2007
Dug out some old magazines and started typing. Transcripts for interviews with Shawn in
Ellegirl, Nylon, People,
Nuvo, Toro and Flaunt are finally up.
June 22, 2007
Long overdue gallery updates! A few minor tweaks to some of the organization and uploaded some larger
(but, unfortunately, still small) thumbnails to various galleries. In better quality photo updates, added
some more photos of Shawn of at 2005 Toronto Film Festival and at
the premieres of 3 Needles at the MoMA and
NY Aids Film Festival.
May 14, 2007
New layout. Most of it was done while I was half asleep, so if something's not working correctly
please let me know.
April 11, 2007
Sorry for the recent lack of updates! Doing some spring cleaning and digging up some old articles on
Shawn (mainly on his role as Terry Fox) from The South Delta Leader,
Canada.com, The Globe and Mail, LTVNews.com,
The Toronto Sun, The National
Post, and MetroNews.ca. Also added two more quotes
from Shawn.
January 20, 2007
Replaced some of the thumbnails of Shawn at the IFP Spirit Awards,
2004 Toronto Film Festival,
Dawn of the Dead premiere, 2004 Fashion Week,
Girl Next Door premiere, the
Perfect Score premiere, the 2004 MTV Movie Awards and
Motorola's 6th Anniversary Party with better quality photos.


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not that this is breaking news or anything. but it serves as a reminder of a growing trend in red states towards Theocracy. this self-proclaimed ""10 Commandments Judge" is the latest in a growing number of elected officials who are open and honest about their desire to inject Religion into policy and law.
one would hope that this judge would excuse himself in any case involving Church/State Separation, religious liberty, or scandals involving religious leaders. one is likely to be disappointed though. the Federal Courts will have to keep a keen eye on this guy, and his rulings will likely get protested often.
all i can say is thank goodness that it's a Mormon on the ballot in November. this would be a dangerous time to have an Evangelical candidate on the ticket. the rest of the country might look like Texas in 4 years.
Views: 208
It's so incredible that we should be thankful for a mormon on the ticket. Depressing!!!!
Depressing indeed.
One important problem with theopolitical power in a place like Texas is that it has outsized influence on things like school texts for the rest of us. The social situation here in South Carolina is no better, but nobody pays much attention to us, and so the projected harm is mitigated. From a South Carolinian to disgruntled Texans: Seceed already! It didn't work out for us, but we only had cotton & slaves. Y'all have Middle East oil contracts and a much larger port.
© 2019 Atheist Nexus. All rights reserved. Admin: The Nexus Group. Powered by


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Now you don't need to buy the latest hi-tech gas barbecue or the latest charcoal kettle barbecue to achieve infra red performance or cook amazing food. Just upgrade your bbq cooking grids / bbq cooking grates to GrillGrate to get hi-tech low cost infra red performance. GrillGrates fit absolute any bbq as a bbq cooking grate accessory and for many UK barbecues there is a GrillGrate to replace your existing cooking grids. Instead of buying a new gas barbecue or a new charcoal barbecue - upgrade your cooking grids with GrillGrate or use GrilGrate as replacement cooking grid.
GrillGrate is your easy route to great tasting, perfectly cooked delicious food on any barbecue! It will even work on your DIY store own brand barbecues, to find the correct GrillGrate for your barbecue simply measure your existing cooking grids / grates or choose a size slightly smaller to use as an accessory on top of your bbq. Alternatively visit our A-Z BBQ library to find out which GrillGrate fits your grill best and whether you can replace your cooking grids with GrillGrate or use GrillGrate as an accessory - either way it works!
If you have a Weber BBQ that require replacement cooking grates / grids - you can use GrillGrate, Weber Gas barbecues cook better food with GrillGrate! Weber charcoal barbecues cook better with GrillGrate. If you have Napoleon BBQ, Outback BBQ or even a Swiss Grill barbecue and you want to cook better food - just use GrillGrate. GrillGrate even works with Kamado Joe's, Big Green Egg, Cadac Barbecues, Grand Hall Barbecues, Broil King Barbecues, Beefeater Barbecues, Char Broil Barbecues, Landmann, Grillstream, Leisuregrow, Dancook and even Buschbeck Barbecues.


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SydneyAltitude needed a new logo design and created a contest on 99designs.
A winner was selected from 138 designs submitted by 16 freelance designers.
Sydney Altitude Cheer & Dance
Sydney Australia based Cheer & Dance Club looking for a brand new logo. We provide competitive teams for youth to adult aged cheer and dance athletes. We also provide professional cheerleaders for corporate events, television, etc. and therefore need the logo to be more professional than "fun". Our ideal is to have a logo that can represent our club on our website, branded clothing, and advertising material. We would prefer a unique, cool, and immediately recognizable logo that is NOT feminine as we have a number of males in our club and do not want them to wear anything that could be seen as "girly".
- Parents of Athletes
- Female and male athletes ages 5 – 25+
- Professional organizations that need cheerleaders to perform at events
- Logo should be unique, cool, and immediately recognizable
- Colour scheme is Royal Blue, Silver and White
- Must include the words "Sydney" (as in Sydney Australia) and "Altitude", with the words "Cheer and Dance" optional.
- Emphasis on "Altitude" as we throw people high in to the air
- Logo must be able to be used on light or dark coloured background
Please feel free to be creative and we will provide heaps of feedback!
Here are a few examples of logos that we like:
The files we will require are:
Print file format - .ai (CMYK)
Web file format - .jpg
Please do not use any stock images or clip art in the logo
Find out how a design contest works or learn more about our logo design services.


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Home > Admissions > Gemini > Eligibility
The Gemini Dual Credit Program is open to junior or senior high school students who:
- Have submitted a High School Transcript showing the student has completed 2 units of English, 2 units of Science, 2 units of Mathematics and 2 units in Social Studies.
- Have an overall GPA of 3.5 or better in the above units.
Students not meeting the above requirements may be admitted to the program with the joint approval of the Vice President for Academic Affairs at Thomas More College (or designee) and the student's guidance counselor.
Once enrolled in the Gemini program, to register for subsequent semesters a student must maintain a cumulative GPA of 2.0 in Thomas More courses. This requirement is set up to assist students in meeting the goal of successfully earning college credit at the high school level.


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Marketing automation is a very active segment of the CRM software market. Not only are new vendors entering the market, but existing market leaders are constantly innovating and delivering new product updates. Today, the majority of solutions can be split into business to business (B2B) and business to consumer (B2C) solutions. The two groupings are very different and so are their functional needs.
Businesses that sell to other businesses (B2B) firms have longer sales cycles and engage in more relationship building activities. Businesses that sell to consumers (B2C) rely more on brand and high-volume direct outreach efforts. This overview aims to improve understanding of how marketing software applications work and provide an update on trends every buyer should know.
Here's what we'll cover:
What Is Marketing Automation Software?
What Type of Buyer Are You?
Benefits and Potential Issues
Market Trends to Understand
The Vendor Landscape
Henry Procter is credited with saying, "I know I waste half of my advertising dollars. I just wish that I knew which half." This is precisely the question that this software answers. It assists firms in developing, executing and tracking campaigns. Media buying and planning applications help with planning advertising campaigns involving traditional and digital media. Managers use these systems to automate workflows, manage collateral, track prospect behavior and qualify leads before they are passed to sales.
B2B systems have sophisticated lead generation and lead management capabilities. For example, lead scoring functions score leads based on:
The resulting scores ensure that the sales department only receives qualified leads that are close to making a purchase. For leads that are not ready to buy, marketing tracking software provides campaign management, which helps marketers to foster the relationship through techniques such as drip and "stay in touch" campaigns.
B2C systems tend to manage vast databases of customer data—often millions of records. These systems have sophisticated tools for analyzing and segmenting customers into different categories of buyers. Markets can then execute specific campaigns, or "treatments" for each segment. Campaigns are typically designed to elicit a direct response, such as returning to a website to make a purchase. Alternatively, campaigns may feed a target prospect list into a call center systems for telesales outreach.
MA software also provides companies with advanced reporting and analytics tools to measure the performance of initiatives. This allows managers to see which campaigns and channels are driving leads, along with the costs and revenue of those initiatives. In the end, this helps organizations decide how to better allocate resources.
We believe that most buyers segment into the following four categories:
B2C enterprise buyer. These buyers work for firms that market to consumers. With millions of prospects and huge volumes of data, they need sophisticated analytics and segmentation tools to define, select and reach members of their target markets.
B2B enterprise buyer. These buyers work for firms that market to other businesses, and engage in longer sales cycles. They are primarily seeking capabilities that help them nurture relationships with prospects. Lead nurturing, lead scoring, sales force automation (SFA) and sales coordination and enablement tools are all critical for optimal performance.
CRM suite buyer. These buyers have less sophisticated requirements, but value integration with their other customer relationship management (CRM) programs. They are typically content to trade feature depth for native integration with CRM, SFA and other applications.
Email emphasis buyer. These buyers work for small businesses that want to engage in more sophisticated email outreach, but are not ready to deploy enterprise-class MA. Marketing campaign management software buyers are primarily focused on managing a database of contacts and executing regular email campaigns.
For detailed analysis of the top buyers trends among marketing automation buyers, visit our Marketing Automation Software BuyerView | 2014 report here.
Buyers who successfully implement a MA system should expect to realize the following benefits:
Identify and qualify more leads. MA allows firms to better target potential customers, quickly qualify leads, and send them to the appropriate sales rep.
Improved sales coordination. MA helps firms better coordinate inter-team activity. For example, a firm can promote a single product and track the effectiveness by looking at the number of qualified leads generated and comparing that to the number of leads converted to sales.
More effective campaigns. MA lets firms measure their campaigns and adjust those campaigns based on what they learn.
Decrease costs. The savings per dollar shows up in several ways. Two of the most important are number of the employees in the department and the dollars spent on outside support.
Issues with MA software often results from unrealistic expectations and poor implementations. For example, this software cannot make a bad service or product into a good service or product. If the collateral is bad or misses the point, MA will simply deliver a bad message more efficiently. Finally, if the wrong target market is selected, effective delivery to that target market will not help the bottom line.
There are a number of market trends that buyers should understand, including:
Software as a Service (SaaS). In the MA market, SaaS is less of a trend than it is the dominant model for deploying software. Buyers will find that the majority of solutions—with the exception of some high-end B2C solutions—are delivered through the online marketing software model where the system is hosted by the software vendor and accessed over the Internet by user. A benefit of Web-based email marketing software is increased accessibility. They can be accessed on multiple devices and from any operating system, whether you're a Mac or PC. Interested in learning more about email marketing software? Check out our catalogue and buyers' guide specific to this category here.
Social media. Social networking gives managers a new channel. Firms tweet coupons to customers and post special offers to friends on Facebook. Advertising videos are successful if they go viral on YouTube. MA is embracing all of this. Social networking integration will drive the next generation of MA.
Use of two-dimensional barcodes. Two-dimensional (2D) bar codes are seen more and more often on print ads, bill boards, bus stop benches and even as tattoos. Customers can use smart phones as code readers to get information about a product or service immediately on their mobile browser. Current solutions can use 2D bar codes with third-party solutions, but new versions will have built in support.
MA vendor consolidation. Large ERP and CRM vendors will acquire some firms, while some niche providers will combine to remain competitive. IBM and Terradata both made significant acquisitions by picking up Unica and Aprimo, respectively. Oracle purchased the assets of Market2Lead. Buyers should expect to see more M&A activity going forward.
|This type of buyer...
|Should evaluate these systems
|B2C enterprise buyer
|Aprimo (Terradata), Unica (IBM)
|B2B enterprise buyer
|Eloqua, InfusionSoft, Marketo, Manticore, Pardot, Genoo
|CRM suite buyer
|Oracle CRM, SAP, Salesforce.com, Microsoft Dynamics CRM
|Email emphasis buyer
|Alsamarketing, Constant Contact, InfusionSoft, Vertical Response
To see additional reviews and comparisons, visit MA Software Guide.
Our service is simple and 100% free to customers like you because software vendors pay us when we connect them with quality leads. You save time and get great advice. Vendors get great referrals. It's a win for everyone!


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The Walters Art Museum
The Walters Art Museum contains more than 28,000 works of art, a comprehensive collection ranging from the 3rd millennium CE to the early 20th century CE Its holdings include the ancient art of Egypt, Greece, and Rome, European art from the Medieval, Renaissance, and Baroque periods, 18th- and 19th-century European and American art, and Asian and Islamic art, as well as an outstanding manuscript and rare book collection. Selections from the Walters Art Museum's permanent collection are currently represented in the Artstor Digital Library with 3,700 images, including paintings, drawings, sculpture, and decorative arts. The collection will also be made available as high-resolution downloads for academic publishing; for more information, please see Images for Academic Publishing.
The Walters Art Museum was born from the private collections of two men, William T. Walters and his son, Henry. During the 19th and early 20th centuries, they collected a diverse range of objects from around the world, whether ancient Roman sarcophagi or contemporary European paintings. Together, they amassed nearly 22,000 works of art, building the foundation for the museum's collections. As early as 1874, William Walters opened his residence on Mount Vernon Place for public viewing of his collections. His son purchased several other properties in the same neighborhood, with a view to establishing a permanent art gallery. Upon his death in 1931, Henry Walters bequeathed the core of his collection to the City of Baltimore "for benefit of the public." In 1934, The Walters Art Gallery was briefly reopened so that visitors could view the original installations before it was closed and transformed into a modern public museum. The museum was closed once again in 1998 in order to complete a renovation of the entire facility. Three years later, it reopened as the Walters Art Museum, with 39 newly refurbished galleries and an extended suite of public spaces. Beginning in the fall of 2006, both the Walters Art Museum and the Baltimore Museum of Art instituted a free admission policy, made possible by grants from the City of Baltimore and Baltimore County.
The museum is also known for its work in conservation research and education. As early as 1934, the museum employed a restorer and chemist in its conservation and technical research laboratory, one of the first in the United States. Today, that laboratory is a division with the museum, engaged in the examination, documentation, treatment, and research of the museum's collections, as well as the education of professionals in the fields of conservation and conservation science.


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New Attractions and Savings Await San Antonio Visitors This Spring
An average temperature of 70 degrees will help San Antonio vacationers thaw out this spring.
Whether it's families looking for an attraction-filled getaway, adventurers looking for outdoor adventures or foodies looking to expand their palate, San Antonio makes the short list for exciting spring getaways. Plus, SAVE (the San Antonio Vacation Experience) makes spring travel even more affordable with discounts to top hotels, attractions and more.
This spring brings many activities, events and celebrations to the Alamo City including:
- Spring Break at Theme Parks (March 8 – 16) – Six Flags Fiesta Texas, SeaWorld San Antonio, Morgan's Wonderland and Schlitterbahn Waterpark Resort will all be open during Spring Break, allowing visitors to enjoy world-class entertainment, high-speed thrills and fun. Visitors should also check each theme park's schedule for additional days of operation this spring;
- A Newly Renovated Guinness World Records Museum (March) – a revamp to the museum will provide guests a chance to break six different Guinness World Records during their visit. At designated times, the museum will have Guinness World Record Adjudicators on staff to judge record attempts and award certificates, if successful, making the museum the first in the world to provide this opportunity year-round;
- The San Antonio Zoo's Zootennial Plaza Carousel Opening (March 7) – part of a 100th birthday celebration of the third-largest zoo in the nation, a custom-designed carousel that features figurines of animals found at the zoo will be unveiled;
- Fiesta San Antonio (April 10 – 27) – this celebration of San Antonio's rich culture and heritage packs more than 100 events into 18 days. Traditionally 11 days, this annual, more than 120-year-old celebration is extended in 2014 around the Easter holiday;
- The Opening of SeaWorld San Antonio's Roa's Aviary (May) – SeaWorld's addition of a 13,500-square-foot aviary featuring about 300 birds representing more than 50 species will allow guests to float, wade or walk among the tropical birds;
- Culinaria (May 14 – 18) – this series of culinary and wine-centric events features internationally renowned vintners, top Texas wine producers and San Antonio's top chefs; and
- The Witte Museum's H-E-B Body Adventure Opening (May 24) – this renovation to the museum's existing H-E-B Science Treehouse will feature state-of-the-art interactive centers to inspire visitors to get up and moving, make healthy changes and live a more balanced lifestyle – all in a fun way.
In addition, it is an exciting time for the historical aspect of San Antonio as the city's Spanish colonial missions (including the Alamo) have entered the global spotlight as a World Heritage Site Nominee. Organized by United Nations Educational, Scientific and Cultural Organization (UNESCO), the World Heritage List recognizes the most significant cultural and natural sites in the world. Included are Stonehenge, the Great Wall of China and the Pyramids of Egypt. If awarded, the missions would be the first World Heritage Site in the State of Texas and only the 22nd in the United States.
Savings are also blooming this spring in San Antonio with the SAVE program. SAVE provides visitors more than $1,600 in deals to 25 lodging properties, including hotels and bed and breakfasts, and coupons for 47 can't-miss attractions. SAVE discounts are available at www.visitsanantonio.com or on-the-go by downloading the SAVE in San Antonio app.
Below are a few additional spring events, with which visitors can fill up their custom-made trip itinerary on www.visitsanantonio.com.
• 1 – 31: Contemporary Art Month – Various locations
• 8 – 16: Spring Break for theme parks –SeaWorld San Antonio, Six Flags Fiesta Texas, Schlitterbahn and Morgan's Wonderland (all parks open this week)
• 9: 5th Annual Paella Challenge – Pearl Brewery
• 7 – 23: Sand Sculpture: Spring Break – San Antonio Botanical Garden
• 8 – 10: Fiesta Primavera "Spring Break" – Market Square
• 11 – 13: Spring Break Family Days: LOVE Is All You Need! – McNay Art Museum
• 21 – 22: Maverick Music Festival – La Villita
• 24 – 30: Valero Texas Open – TPC San Antonio
• 28 – 29: San Antonio Big League Weekend: Texas Rangers vs. Houston Astros – Alamodome
• 5: San Antonio Book Festival – San Antonio Central Library and Southwest School of Art
• 9: Motionhouse Dance Theatre – Jo Long Theatre
• 11 – 12: San Antonio Symphony Orchestra: Tschaikovsky's Swan Lake – Majestic Theatre
• 17: ARTS San Antonio Presents The Winners of the 2013 Van Cliburn International Piano Competition – Lila Cockrell Theatre
• 30: Día del Niño – Guadalupe Cultural Arts Center
• 1: Splashtown open for weekends – Splashtown
• 5: Cinco De Mayo Celebrations – Various locations
• 17: America's Armed Forces River Parade – San Antonio River Walk
• 18: San Antonio Ragtime Festival – Market Square
• 24: Brews and Blooms – San Antonio Botanical Gardens
• 24 – 25: Soul Food Festival – La Villita


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I San Francisco
How did it happen that New York's food scene suddenly became a little...predictable and the one place that's serving up innovation after innovation is ever-p.c. San Francisco and once-grubby but increasingly vibrant Oakland? Alan Richman eats his way through the most exciting movement in American dining right now
New York hasn't had much of a century, once you get past David Chang. These days, ambition among promising chefs is defined as campaigning to get on Top Chef. Our new restaurants seem to specialize in big-butt Italian cooking, big-bucks burgers, white-trash southern cooking, non-pizzaiolo pizza, pig parts, and formulaic empire-building. Let me tell you how desperate things have gotten: Chefs are coming down from Montreal to teach us New Yorkers how to eat, and they're doing a good job of it.
It's not utterly hopeless. Paul Liebrandt (molecular gastronomy), April Bloomfield (haute British pub food), and César Ramirez (classy Brooklyn counter food) are notable chefs of these times. So is Daniel Humm, who cooks French, but he came here after making his mark in San Francisco. That fact would have surprised me a few years back, but it doesn't anymore, not after I figured out what was happening out there. At each moment in history, there's a city or region that chefs have to visit to learn what's going on in American cooking. Usually it's New York, but I've known it to be Chicago, southern Florida, Texas, and Los Angeles. Right now it's San Francisco, where restaurants of ambition and imagination are opening. Something else is happening: A brand-new Northern California regional cuisine is coming to life.
I used to think that San Francisco never did anything better than New York where restaurants were concerned. It's not that you couldn't get a passable meal there, assuming you were satisfied with a respectable head of lettuce, a loaf of almost fresh sourdough bread, and a booming bottle of Cabernet Sauvignon. For that matter, I'm addicted to those little cups of shredded Dungeness crab sold at Fisherman's Wharf, although the crab is tasteless and has been for forty years.
In the '70s, when I was a sportswriter, I would drive to Oakland to get barbecue at Flint's, because mops were used to soak the meats with sauce, and I was pretty sure that made it authentic. Flint's is closed now, its windows taped up, a thick metal grate barring the door. Actually, the grate was always there, Oakland being that sort of city back then. I didn't think much of the restaurants of the dot-com era, because they specialized in serving overpriced fusion cuisine to people with more money than I had, and I got the impression that if you didn't have dot-com money, the chefs would prefer you stayed away. Michael Mina had a moment of brilliance at San Francisco's Aqua, but he went the way of franchising, and that was that. The Slanted Door, now in the Ferry Building, is pretty wonderful, but it's not authentic Vietnamese food, and I'm willing to contribute to the praise as long as nobody pretends it is.
The new restaurants I've been noticing are being opened by young chefs throughout the Bay Area, which takes in downtown San Francisco, rejuvenated Oakland, the still-rough-edged Mission District, and the other side of the Golden Gate Bridge, in Sausalito. David Kinch, 50, a chef in the obscure city of Los Gatos who is seen as the father of this emerging movement, thinks these chefs, all in their twenties and thirties, are boldly setting forth because they haven't suffered setbacks and have no difficulty finding the courage to gamble. He recently read a story where freshmen and sophomore high school students didn't understand the fuss over the death of Osama bin Laden because they were too young to remember the horror of the 2001 attack. "Maybe these chefs never felt the pain of the recession. They simply think that this is their time," he says.
When I walked into Mission Chinese Food, located in San Francisco's Mission District, the cooks were enjoying staff lunch in a back room, sitting on plastic tubs that once held soy sauce and dishwasher detergent. A bicycle hung from a hook over a decrepit staircase. A few bags of onions were stored in places vegetables didn't belong. Mission Chinese Food may be the first permanent pop-up restaurant in America, operating within the confines of another Chinese restaurant, Lung Shan. If you wonder about the existence of parallel universes, you'll find one here.
I'm used to two kinds of Chinese food: the elite version that features banquet dishes plus condescending service, and the basic version where the ingredients are low-cost and the service absent. At Mission Chinese, the products are first-rate and the waitstaff low-key. The chef and co-founder, Danny Bowien, found his cooks through advertisements in a Chinese newspaper. "The 26-year-old guy had recently moved here from China," he says. "He was a truck driver. The 55-year-old guy had always lived here. He was in the music business. We could have hired real cooks, but they wouldn't have stayed long. We could have hired real Chinese chefs, but they'd say we were doing everything wrong."
His critique of his own skills as head chef: "I don't know how to make Chinese food."
Bowien was born in Korea, adopted at 3 months, and raised in Oklahoma, where, he insists, all Chinese restaurants have pink tablecloths and specialize in sweet-and-sour chicken. Mission Chinese Food is decorated with fake flowers, Chinese Communist propaganda pictures, and a paper dragon snaking across the ceiling. It seats about sixty and has lines nightly, with the tables turning over five or six times. Bowien also has a small crew delivering food. One is the son of the owner of Lung Shan, who belongs to a car club and made deliveries in a very fast Honda CR-X until he totaled it.
The output of the kitchen is staggering, especially considering the equipment in use: "We have four burners and one shitty oven that doesn't work," Bowien says. The menu lists twenty-six items, counting his slow-cooked non-Chinese barbecue—beef brisket, pork trotters, and lamb cheeks. Nothing on the menu is priced at more than $12.50, and seventy-five cents is donated to the San Francisco Food Bank for every entrée sold.
The corned beef in his celebrated kung pao corned beef, made on premises, tastes like New York smoked pastrami. Greaseless, fluffy salt-cod fried rice, an homage to the Chinese love of salted fish, and Westlake Rice Porridge, thick with chunks of fresh Dungeness crab and flavored with oxtail and cilantro, got me infatuated with two dishes that hadn't interested me before. The dish called thrice-cooked bacon is made with $7-per-pound Tennessee bacon and is accompanied by a tale of vindication. His agreement with the owners of Lung Shan calls for them to pay all food costs for the restaurant, and, Bowien says, "We were having crazy fights at the beginning, because we use Creekstone Farms meat, and they said that the Benton's bacon was seven times as much as what they were paying. The turning point arrived when we found ourselves running short of bacon, it was going too fast, and we discovered that their family and chefs were eating immense amounts of our food, it was so much better than what they usually had for themselves."
The emergence of these new San Francisco restaurants marks an end to the influence of old-style California cuisine, which blossomed in the '70s. There really were two versions. The first, in the south, was characterized by Wolfgang Puck's sweet, colorful, creamy, and spicy food, as well as his haute pizza. The second, in the north, was defined by Alice Waters and her Berkeley restaurant, Chez Panisse, which opened in 1971 with an irresistibly simple message: fresh food. Amazingly, nobody had thought of it before. It swept away other trends, other food philosophies. Suddenly, filet mignon with a baked potato was no longer the standard for fine dining in America.
What Puck, Waters, and all the other old-Calfornia-cuisine chefs espoused was informality, accompanied by modest forays into the spices and flavors of foreign cuisines. These were usually Mediterranean, although Puck would later open his wildly successful Chinois. Waters and Chez Panisse back then seemed only a part of what was a widespread movement, but they have remained the enduring symbols of all that was California cuisine. I remember only one other Northern California food-preparation trend that thrived after her ascendancy: grilling meats and vegetables using vine cuttings as fuel. Napa Valley chefs marveled at the differences that Pinot Noir and Cabernet imparted, not that there were any.
Suddenly and shockingly, the fundamental tenets of Waters are under assault. She is perceived as puritanical and minimalist, while the young chefs see their food as sensual and themselves as maximalists. I suspect they began to resent being lower on the celebrity food chain than the local, organic, and sustainable vegetables and meats that Waters celebrated and they still buy. Says Thomas McNaughton, chef of Flour + Water restaurant, "For so long the school of thought has been 'Here is a beautiful turnip; why do anything to change it?' Now we are saying, 'Here is a beautiful turnip with layers of flavor. I can develop it in different ways.' " Adds Teague Moriarty, co-chef of Sons Daughters restaurant, "It's an Alice Waters backlash."
Chefs do not want the head of Waters, but they do want her throne, and they want an end to the worship of simplicity. "The church of the philosophy of Alice Waters had a lot of followers, but nobody went outside the box," says McNaughton. They're beating up on her beloved farms, too. They dislike having to spell out on menus where products were grown or raised, or in the case of seafood, the boat it rode in on. They no longer wish to train their staffs to discuss agriculture or animal husbandry. "It had gotten so that everybody who came to eat in a restaurant had to know where the chicken was from. They had a sense of entitlement to that information," says Bowien. "We don't think you should spend thirty minutes of your meal talking about your food. We're not saving lives here. We're not paramedics."
The chefs have a new champion, Kinch. He has his own garden and sources elite products for his restaurant, Manresa. To add to the mystique, he works out of an odd little hidden mall (you try to find it) in Los Gatos, in the foothills of the Santa Cruz Mountains. There he cooks elegantly, with impeccable technique and the sense of place that is so important to Californians. His food is startling, local, Eurocentric, and revered. McNaughton refers to him as "a tortured artist," while Jason Fox of the restaurant Commonwealth adds, "It all starts with David Kinch. I worship at the temple of David Kinch."
Explains Kinch, "What I try to do in my restaurant is contribute to the conversation of what California cuisine did, add to what Alice, Jeremiah Tower, and Wolfgang Puck started thirty or forty years ago. Five years ago, chefs were still copying Alice, afraid to break out of her shadow, still grilling pork chops. They were familiar with vegetables but didn't know what to do with them. We're all indebted to Alice. Her message was ingredients and simplicity, and everybody did it to a fault. All that is changing, and you have to remember that it started to happen in a fearful time, the worst downturn in fifty or sixty years. What I am seeing is California cuisine coming into the twenty-first century. Ambition has been in remission the last couple of years. Not now. These kids are doing it."
Mission Chinese isn't necessarily the best of the new restaurants, merely the most fun. All are different, linked by one abiding culinary principle: individuality. Plate Shop is the restaurant in Sausalito, a once lovely but now one-dimensional tourist destination. Getting there from San Francisco means crossing the Golden Gate Bridge, which is only a joy if you're humming Tony Bennett songs and seeking objets d'art. Says Kim Alter, the recently departed chef, "Most people who live out here want to go into the city to eat, and people in the city don't want to come here to eat." Some of the restaurant's best dishes feature chicken, which should be a relief for those in the neighborhood who fear excessively fancy food. The wonderfully named The Whole Half Chicken incorporates four parts cooked four ways, and I'd rate them in this order of excellence, starting with the most luscious: chicken-liver mousse, fried wing, confit leg, and roasted breast. Complete your meal with Silky Cream, a cardamom-flavored panna cotta with date puree.
The most innovative, cerebral, and ambitious of the new restaurants is Benu, where the chef is Corey Lee, former chef de cuisine at The French Laundry in Napa Valley, which is invariably in the conversation when debating the best restaurants in America. While Lee's prices are only moderately high, he does get $160 for his twelve-to-seventeen-course tasting menu, which would seem to guarantee Benu becoming a thriving enterprise. "Who are you kidding?" he asks. "We're not making any money here. I'm making less than I did in my last years at French Laundry." Those tasting-menu dishes are quite small, splendidly complex, and exquisitely crafted, yet they're inherently natural. It's as though the hands that fashioned them—many, [#image: /photos/5582e8da3655c24c6c9504ef]||||||I suspect—left no fingerprints. The combinations are exotic and original, few of them seen before, at least not by me: brioche gelée, bacon-wrapped egg yolk, caviar with bone marrow, steamed dumpling with black truffles (xiao long bao on the menu), sorbet of sake lees, and shark's fin soup without shark's fin ("a trick we have up our sleeves"). On it went, to me a pasha's version of Japanese cuisine, although his food is difficult to characterize. The dining rooms are rarefied, sheltering, and comfortable but at the same time monochromatic and monasterial.
Comparable to Benu in distinctiveness and personal expression but absolutely unlike it in style is Atelier Crenn, where Dominique Crenn offers a cross section of everything the modern restaurant kitchen has to offer. She does so in a section of San Francisco dominated by neon-lit sports bars. Her restaurant, in contrast, is barely noticeable, the exterior understated and serene, mostly pale shades of gray and lavender.
I don't believe there exists a manner of gathering products, a method of preparing food, or a restaurant trend that Crenn has not embraced: home cooking, French cooking, molecular gastronomy, and foraging, to catalog those that came to mind during a single meal there. She loves farmers, and she told me she recently gave the owner of the farm that grows her vegetables permission to cultivate at will. "He asked me what I wanted him to buy. I said, 'Whatever you want, and I will put it on the plate.' He bought $1,000 worth of seeds without telling me." She reflects on Waters as no one else does: "Maybe people will slap me for this, but picking a vegetable, taking it from the soil, and serving it like that is really killing it. Maybe we can bring it back to life by cooking it right." She's a tattooed homebody with a killer edge, intensely competitive while at the same time insisting that all she really wants is "a nice house, a nice bed, a little dog, and to come here to work." We spoke for quite a while, an inordinate amount of that time about carrots, although I'm not quite sure why.
Another of the new upscale restaurants (although a year less new than most others) is Commis—the expensive spots deserve special attention because upscale cooking is what chefs claim Waters and Chez Panisse have suppressed. Commis opened in 2009 on a desolate street in Oakland that is rapidly gentrifying, although somewhat disturbingly. Already there are too many shops specializing in what my mother called "tchotchkes," stuff nobody but a vacationer would buy. Nevertheless, credit goes to Commis for changing the culture of the neighborhood so that the innocents who desire such nonsensical items feel absolutely safe there. A year ago, when I ate at Commis, I almost swiped one of the rapier-like butter knives to protect myself while walking to my car.
That first meal was more than respectable, even though I couldn't quite figure out chef James Syhabout's style. The restaurant was severe and standoffish then. It still is, but Syhabout's food has changed. It's more refined, more mature, much lighter, and very artistic. He's doing only fid-price menus, which seems perfectly suitable. Chefs as thoughtful as he is should be allowed to decide what customers eat. He was a longtime cook in the kitchen of Kinch, and he says that when he told his boss what he was trying to do and where he planned to do it, "Kinch looked at me cross-eyed and said, 'Really?' " Clearly, the neighborhood has thrived because of his presence, and Commis has become one of the best fine-dining destinations in the Bay Area, not only in Oakland.
Our first amuse-bouche was a Parmesan cookie coated in vegetable ash, more lovely than yummy but a clear window into Syhabout's culinary mind. The second had both elements, plus creaminess and crunchiness. It was a custardy egg yolk in a date puree, with onion soup and malt-flavored oats, so impressive and singular I immediately recognized it as the star of my first visit there. Fava-bean soup, topped with a flowering sprig, was still-life in greenery. Grilled lingcod, gorgeously presented and accompanied by four or five other items, required picking away at the plate. That style of composing dishes—generously offering too much to choose from—might be the single flaw in the new Northern California cuisine.
I'm not certain there is a better casual Italian restaurant in America than Flour + Water. At first glance the menu appears ordinary—appetizers, pastas, pizza, entrées. Yet thoughtfulness and masterful technique are abundant. Eat there and you might wonder why Italian restaurants aren't normally this vigilant and ambitious. The recipes are original, the sourcing impeccable. The pastas are contenders for the best in America, based on their delicacy, flavor, and intensely concentrated sauces, which are applied sparingly. Among the best are ricotta triangoli in brown butter, pork-and-cabbage raviolini spiked with horseradish, and taleggio scarpinocc that look like miniature Chinese pot stickers. Should you like your pizza ethereally light, Flour + Water is likely to become your favorite San Francisco restaurant. The following might not be thought of as a welcome endorsement, considering my dated tastes, but I also admire the wall-of-sound music. The first time I went there, I walked into "Burning Down the House," a song a little before your time but well after mine.
Sons Daughters is a marvel, the restaurant more than a few chefs told me I should try because it had no reason to exist. The pedigree of the co-chefs, both in their late twenties, is the problem—they essentially have none. The two men are Teague Moriarty and Matt McNamara, who have contributed to their own obscurity by failing to put their names on their website. Before opening the restaurant, one worked at a high-end take-out shop in Berkeley and the other at a restaurant in Colorado. (McNamara also did stages at fancy European spots.) Moriarty wasn't about to cover anything up: "People always ask us, 'Who are you guys?' " McNamara adds, smiling, that so little experience is an advantage, because chefs with huge pedigrees don't have such open minds.
Their plates have bushels of elements, another reaction to the austerity of Alice Waters. Such cooking has to be technically impressive, as theirs is, since it requires many ingredients to be prepared perfectly, then assembled. I was particularly intrigued by the abalone, a product I've considered wildly overrated for forty-two years, after first eating it in Saigon. Here it was pan-seared in butter. On the plate with the abalone was burdock-root puree, celery, salsify, olives, and a garnish or three.
So successful has Sons Daughters been that Moriarty and McNamara are now getting résumés from cooks who have already been offered jobs by Kinch, the legend. They are trying to make up their minds where to go. Says Moriarty, "We say to them, 'Go work for David Kinch.' "
Commonwealth, two doors from Mission Chinese Food, is in many ways—none of them culinary—its colleague. A partner in both is Anthony Myint, who is astonishingly quiet and extraordinarily benevolent. Commonwealth, like Mission Chinese, donates a portion of its receipts to charity, in this case $10 from each $65 tasting menu. Jason Fox, the chef of Commonwealth, is wildly inventive, matching Dominique Crenn technique for technique and perhaps exceeding her in global reach, but his food is simpler, more approachable. Fox is convinced that travel and stages—short stints in the kitchens of celebrated restaurants—are less essential than knowledge available on the Internet. "I've seen every dish in the world on my computer," he says. [#image: /photos/5582e8db09f0bee564407897]||||||He fearlessly appends that which he sees to his repertoire.
Uni, or sea urchin, is masterfully enlivened with yuzu kosho paste, a Japanese condiment, and his carrot-fennel soup contains tapioca popcorn. He loves playing with vegetables. His asparagus was accented with a condiment that resembles authentic dirt but is considerably tastier. (Edible dirt is widespread in the Bay Area, probably due to Kinch, who came up with a coffee-chicory dirt in 2006.) The dirt at Commonwealth is made from dehydrated black olives crushed and mid with sugar, almonds, and chicory root. The dirt tasted salty, sweet, earthy, and bitter, everything your taste buds desire.
Fox almost certainly serves the most ambitious food in San Francisco at the most remarkable prices—nothing on his menu goes for more than $16. His food is lovely, too, which I suppose can be credited to looking at so many pictures. He says of this means of learning, "Smarter guys than all of us have figured it out. We adapt it, make it more accessible, make it our own. Somebody else pushes the envelope, and what he does funnels down to us little guys."
Berkeley students were lounging on a grassy Shattuck Avenue median strip, eating leek-and-chard pizza slices from The Cheese Board Collective, as I walked toward the wisteria-entwined entrance of Chez Panisse. They were ignoring automobiles whizzing perilously close. They were ignoring Chez Panisse, a fixture in the neighborhood for longer than any of them had been alive, maybe longer than their parents had been alive.
The greeting inside was correct yet cool. Cuddly this restaurant has never been. My table was somewhat indecorous, with a sheet of paper atop the wood, much as a plastic slipcover protects the fabric on a cherished family couch. I am an admirer of Waters, although I haven't met her, and I admit to being surprised by the extent of the rebellion against her principles. I did not see her in the restaurant, but then I've never seen her in the restaurant, and I've eaten there at least a half-dozen times. I frequently remind myself that she is really not a chef. She is, like Julia Child, a cook.
I had the housemade rigatoni with Becker Lane Farm pork rag, which was watery, seemingly unfinished. A rustic presentation of wood-roasted sardines with chickpeas, tasty enough, could have been prepared in a cooking classroom. Still, offered that day were two items of enormous significance to the career of Waters and to the evolution of California cuisine. The first was a salad of baby lettuces and baked goat cheese, possibly the most influential dish in the history of American restaurants. Goat cheese, back in 1981, would routinely have been sourced from Europe, but Waters chose a local cheesemaker, Laura Chenel, and the previously insignificant American artisanal-cheese industry achieved credibility. The tiny greens next to the cheese changed forever what diners expect from a satisfactory salad and made seeking out perfect lettuces an obligation.
The second dish was plain fresh fruit in a bowl, which on this day happened to be strawberries untouched by cream or sugar or the hand of a French pastry chef who might be tempted to envelop them in a buttery crust. Two tastier symbols of the oppression of San Francisco chefs would be difficult to find. Waters fashioned her monumental salad at a time when the California-cuisine movement was barely under way, and her fresh-fruit-as-dessert concept was a more recent attempt to teach children to love nonsugary treats.
The salad these days is made with Andante Dairy goat cheese. That the cheese is no longer from Laura Chenel is entirely the fault of Laura, who five years ago sold her company to a bigger company, certain to remove her from the steely good graces of Waters. The cheese was creamy, warm, and soft, and topped with toasted_ pain de mie_ crumbs. The mid lettuces were photographable. The Swanton Berry Farm strawberries were red throughout and drippingly juicy, the kind rarely seen anymore, not where I shop. I could imagine kids forgoing their Twinkies for these, at least for an afternoon.
It's difficult for me to conceive of a thoughtful diner, let alone an accomplished cook, disapproving of the warm cheese or the cool strawberries—or of Waters, for that matter. I give her credit not only for discovering vegetables but also for helping liberate America from its dependence on the French-restaurant tradition. But I suppose I'm not in a position to understand how deeply subjugated local chefs must have felt, how stifling the dictates of the Chez Panisse kitchen must have become. In fact, California cuisine really didn't flower, and in the past few decades, as American food became increasingly freewheeling, cooks in Northern California must have felt confined. A perfect vegetable on a plate has an abundance of integrity, but it doesn't offer much passion or emotion. I suppose you could think of the new countercultural movement as an American version of la movida, with Waters playing the role of Francisco Franco.
I also realize that Chez Panisse is rather elitist. I was reminded of it by the aloofness of the service and by the understated formality of the room. Bowien adds this: "The problem with Chez Panisse is that it can get a bit unrealistic. You're supposed to go into your lovely backyard and get an egg from your chicken, and then you roast it over your fireplace. Well, I don't have a fireplace. And I don't have a backyard."
Alan Richman_ is a_ GQ correspondent.


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