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tag:blogger.com,1999:blog-16600844411715253522019-05-28T01:15:49.098-07:00Slow Hand Farm - the very small CSASlow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-62668941139251946472016-12-01T11:47:00.000-08:002016-12-01T11:47:02.924-08:00Beans and Squash Sold Out! Some corn still available.

I still have a bit of the dry choclo corn available (see the previous post) but all of this year's corn and squash is spoken for at this point.

I packed up the final 130+ pounds of squash and 20 pounds of corn this morning and sent them off with a friend who will get them to Standing Rock to help feed the camp. It feels good to be able to donate to the cause there, and donating corn and squash feels to me very much like giving back and the best way to say thank you I have.Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-16714009561930794812016-11-25T10:18:00.001-08:002016-11-25T10:18:13.422-08:00Black Friday Thank You Donation!
Today, Black Friday, I am donating all proceeds from any sale to aid the peaceful protests of the indigenous water protectors at Standing Rock.

Yesterday was Thanksgiving, a holiday that loosely remembers the generosity of the native people and a shared feast between the Wampanoag and the Plymouth colonists. I am thankful for so much and I really do sit in a place of privilege so I'm inspired to make a small offering today, Black Friday, inspired by the generosity the Wampanoag modeled at the first Thanksgiving, the specific example that Patagonia is setting by donating all of their sales today to environmental causes, and so many more who work to make this world a better place for everyone, I am donating 100% of any sales today to help the peaceful protesters at Standing Rock.

I still have a couple hundred pounds of delicious Marina di Chioggia winter squash in sizes ranging from about 4 - 14 pounds and about 20 bags of Otto File polenta corn (whole kernels) to sell. These are both named Italian varieties but are crops that were originally brought to Italy from the americas, shared by the indigenous people on this continent. The photo above is of the 18 pound Marina di Chioggia that I stuffed for Thanksgiving (in retrospect I wish I had stuffed it with cornbread, but alas, it's just old sourdough crusts and vegetables - still incredibly tasty). I also have whole ears of dry choclo corn which have big, long kernels that are delicious cooked whole and eaten as a side, or in a stew. The squash will keep for at least a couple of months, the corn will keep for at least a year.

Prices and ordering information and more tips on how to use the corn and squash are in the previous post. The choclo ears yield about 1-2 cups of corn and are $4 each. If you would like it cleaned and shelled it is $8 for a 2 cup bag. Please let me know if you have any questions.Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-64586503296148461312016-11-09T17:00:00.000-08:002016-12-01T11:31:40.735-08:00Corn, Beans and Squash for Sale!

Three sizes of Marina di Chioggia ranging from 2 to 17 pounds, a small butternut, and a coffee mug for scale

Dec. 1, 2017 update: All of the beans and squash are now spoken for. There is still some choclo corn available. I'm planning out next season right now so let me know if you're sad you missed out this season and I'll try to get you some next year. I'm leaving the rest of this post as a historical record...

Ooops, scratch the beans, they're already sold out! But I do have Corn and Squash for sale, and a small bit of a few other items.

Here's the back story, it's been a while since there've been any posts on the blog so I'll catch you up quickly. For the past three years the original CSA was transitioned to Our Table in Sherwood and they have now expanded that program. Meanwhile, this year I've been working with Cully Neighborhood Farm, keeping my fingers in the CSA movement that way. As a side project, I've been growing corn, beans and squash together for a number of years now and this year I leased a small plot in the Cully Neighborhood where I grew two types of corn, a few different squashes and seven different beans that I've collected over the years. Now that it's harvested, cured and cleaned (mostly), I'm selling it ('cause that's what farms do – they sell what they grow! – except for the bit I'm saving for next year's seed.) Mostly I just want people to get to eat these incredible foods!

Marina di Chioggia and Butternut Squash (as of 11/10 the butternut is sold out)– sold by the each with a wide range of sizes available. Approximate price is $2 per pound. (300 pounds total inventory – bulk pricing available)

The butternut are small, ¾ to 1 ½ pound squash, 1-2 servings each and very limited in quantity. They were part of a trial where almost all of the seed planted was eaten by the crows, so I don't actually know what the variety is.

The Marina di Chioggia is my favorite winter squash. It's a great keeper, with peak flavor between November and January, and often storing well into March. The skin color changes over time in storage from dark green to a gray blue with orange highlights and the exterior ranges from bumpy to smooth as exhibited in the photo. The flesh is deep orange, sweet and meaty with medium moisture and very little stringiness. It can be eaten raw or cooked (see below for more information) I have sizes ranging from about 2 pounds all the way up to about 19 pounds. Typically the smaller ones are slightly less sweet than the big ones, but sweetness isn't the only flavor here.

Otto File Corn - $4 a bag (2 cups of whole kernels, a bit more than ¾ pound – 25 pounds total inventory – bulk pricing available)

A few years ago I was in Italy and visited a wonderful little biodyanamic market farm in Lucca. The farmer gave me an ear of his golden polenta corn (otto file, meaning eight rows in english – because there are eight rows of kernels on the slender cobs). I ended up planting it in my garden and it made amazing polenta - tons of corn flavor, beautiful golden color, slightly sweet - so I grew more. Read on below for my suggestions on how to use the corn.

How to get Corn and Squash

Simple, place and order by email and come pick it up. Tell me how much of what you want in the email and I'll confirm with the prices and availability. The pick up location is on my porch in St. Johns, relatively near the library (I'll send details once you place an order). To pay for your order put a check in my mail slot, (or cash in an envelope with your name on the outside), or you can pay by paypal (which means you can use a credit card).

If you're a Cully Neighborhood Farm CSA customer and you order at least 24 hours before your last pick up for the year I'll deliver your order to the CSA pick up at the farm and you can drop your payment there.

Szechuan pepper with seeds and stems. It's related to citrus and has a somewhat citrusy aroma. There's a unique heat that comes with it and when it's directly applied to the tongue it is slightly numbing.

Other items of interest…

I also have a small quantity of Szechuan pepper, French grey shallots, and garlic for sale. The Szechuan pepper is dry, and is not deseeded or de-stemmed, but could be - $10/oz. I have a small quantity of French grey shallots that need to be used soon. These are small in size, but big in flavor - $4/ quarter pound. I have a small quantity of an un-named soft neck garlic with rose tinged skins and mild flavor, medium sized heads - $1 per head.

Shallots on the left, garlic on the right

In addition to all of that, I have a number of ears of dried Choclo corn. This is not typically the way it is used (as far as I understand it's typically eaten fresh, but it's an experimental crop for me). If you're interested let me know, the price would be similar to the Otto File

A typical ear of Choclo. Yes, it's very fat, heavy and the kernels are very deep. I'll be experimenting with in the kitchen soon and I'll try to post my thoughts soon.

More details on the Corn and Squash

Otto File

I typically use the corn one of two ways, but it works for a number of other preparations as well. Personally, I grind it coarsely using an inexpensive hand crank Corona grist mill (a clean coffee grinder will usually work for small quantities, or a good blender - food processors don't usually work). I sift the grindings into coarse and fine using a simple, large wire mesh strainer, the kind you use in the kitchen. You can skip that step if you want to. The fines are flour and I like to make short bread cookies with them. The grits I use to make polenta by pouring them slowly in boiling water while stirring and then turning the heat down and stirring occasionally until the polenta is the consistency I want. I usually use 2-3 cups of water per cup of grits, and I add salt to taste (and a bit of cheese at the end on request). I like my polenta somewhat soft, but not totally pourable so I keep stirring until the mix starts to come away from the back of the spoon. Then I pour/spoon it out onto a wooden cutting board, spread it to an even layer and let it set up for a few minutes before slicing out wedges. It's excellent the next day sautéed in a hot skillet, or baked in a sauce.

The whole kernels can also be cooked whole, with or without pickling lime. Cooking with pickling lime is an essential step in making posole (corn stew), or nixtamal, which is the basis of fresh tortillas and tamales. I've used this corn this way and the flavor is very good, but the texture is a little gummier than the traditional corn used in this process.

Marina di Chioggia

Chioggia is a town on the east coast of Italy, just south of Venice. I visited there on the same trip where I was gifted the corn, it's a beautiful spot, and much less touristy than Venice. I had already been growing the squash for a while, but I was there looking at radicchio, another specialty of the area.

I've used this squash, with good success for just about every possible basic squash recipe. As with most squash, it's easiest just to cut it in half, clean the seed cavity and roast it, cut side down until the flesh is fork soft. It can then be cut off in chunks and eaten just like that, or pureed and used to fill ravioli, make squash gnocchi, for pie or pumpkin bread, etc, etc… I sometimes cut very thin, raw slices to add to salad, or just to eat plain. I'll cut slightly thicker slices and pan fry them if I don't want to heat up the over and cook the whole thing all at once. Once I've sliced into the squash it usually keeps for a few days on the counter without any problems. If I want it to keep longer than that I'll roast the whole remains and then freeze the puree.

Let me know if you have any questions and I always love positive comments as well. Sorry for the long absence, we'll see if I can start posting a little more regularly again.

Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-82518815267282013302015-11-30T14:45:00.000-08:002015-11-30T14:45:03.661-08:00Late 2015 UpdateThis blog isn't dead yet, but in reality it's most useful right now as a look into the first four years of the Slow Hand Farm CSA. Many of the links over there in the sidebar are historical, and no real production has been done under the Slow Hand Farm name since the beginning of 2013. In 2013 I folded Slow Hand Farm into Our Table Cooperative, and set up the first vegetable production there. In 2014 that expanded and I continued to develop and manage the vegetable production systems there. In 2015 I transitioned my role back to one of a consultant on that project and it's basically in their hands now. Our Table is a great project and is doing important work, but it didn't completely fit the kind of production I want to be focusing on and I wasn't ready to move out of my home in St. Johns, Portland, to be closer to Sherwood (or continue the long commute).

I've got a few urban agriculture projects brewing for 2016, but I'm not sure what they'll look like exactly, yet. I'm pretty sure none of them will be tiny CSA shares like Slow Hand Farm, but you never know. I still think that's a great model and maybe I'll find a good location to get back to that at some point (if you know of a property between 0.5 and 5 acres close to St. Johns, Portland, that's suitable for agriculture, definitely let me know, that's part of what it would take).

Meanwhile, I leave the archives of the original CSA project up here for anyone who wants to see what it looked like (including myself).Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-26141690380143016602014-05-06T09:44:00.000-07:002014-05-06T09:44:14.165-07:002014 Update

This blog has been quiet for over a year now. The final CSA share under the Slow Hand Farm name went out last March at which point I fully transitioned my production over to the Our Table site in Sherwood. For the past year I've been producing the same style shares that I developed on the Slow Hand Farm site out at Our Table.

There are some really exciting opportunities I've been taking advantage of by folding my production into the Our Table project. This is a project with more infrastructure, in terms of buildings and storage spaces, than I've ever worked with. I've also had the opportunity to go back to a bit of training of newer growers. Last season I worked with three fantastic folks (Karen, Louis and Forrest) which allowed me to quadruple the number of CSA shares I was offering.

This year Forrest has stepped back into his life as a bike mechanic and gardener, but continues to support the farm by hosting a pick up spot in Kenton. Louis is working with the construction crew for the summer, learning some new skills to bring back to the farm. Karen has become a super solid grower, helping us make the transition into even more production this season and also branching out into growing cut flowers. With Forrest and Louis out for the season we've hired two new great crew members, Jen and Dawn (also known collectively as Jawn).

The Our Table site has lots more information about the new project. In the meantime I continue to work under the Slow Hand Farm name for the consulting work I do (and a little seed and culinary herb production to support my other projects). Our Table moves us away from the hand scale nature of the original project, but keeps a lot of the same intentions and increases the scale of what we're able to accomplish. I'll keep the hand scale for my seed and culinary herb production for now and maybe Slow Hand Farm will return at some point for larger hand scale projects.

In the meantime, I'll keep this blog around for occasional updates but for current CSA information head over to the blog and store at Our Table.Slow Hand Farmhttp://email@example.com:blogger.com,1999:blog-1660084441171525352.post-86062489841942488682013-03-18T15:00:00.002-07:002013-03-18T15:00:27.443-07:00Final Winter Share for 2013

Wednesday marks the equinox and start of spring and this last winter share is already showing that first flush of spring growth with more raab and fuller greens than we've had for a while. I pulled most everything that was left out of the gardens and even thinned out the garlic in order to spice up the shares. in the share this week is a bit of raab from different plant, some kale, some purple sprouting broccoli, some cabbage. Raab has little florets kind of like broccoli but really the stem and leaves are the best part. Like most things in the share it's best sauteed with a bit of olive oil or just eaten raw. For chicories there's more catalogna and frisee. There's a turnip with greens, and also a bunch of collard greens. To round things out we scrounged a bit of mache which has naturalized in the gardens. Mache, also known as corn salad, makes a great little side salad with just a little oil and salt. It does hold soil closely in the florets of leaves so make sure to clean it well before eating.

This is the last CSA share post I'll be making on this web site, after this it's all moving over to ourtable.us. The farm will go on a two week spring break from harvest and we're hoping to be back to harvesting the second week of April. A peek under the row cover this morning showed germinating radishes and mustards and recently transplanted lettuces doing nicely. Favas have also come up and there are lots of plants germinating on the heat table in the greenhouse. It's going to be an exciting spring. We'd love to see you at the open house on April 7 from 3-5pm. Head over to the events page at ourtable.us for more details.Slow Hand Farmhttp://email@example.com:blogger.com,1999:blog-1660084441171525352.post-44461270123463063532013-03-04T14:11:00.000-08:002013-03-04T14:11:38.575-08:00Winter turning into spring

This is the fifth of six planned harvests for the winter CSA and it's already starting to feel like spring. Today's share is mostly greens, as the roots and alliums are pretty much played out for now. In the share is a big bunch of Lacinato Rainbow kale, a bit of escarole, a second chicory which might be radicchio (pictured) or sugarloaf or castlefranco depending on the bag, there are a few sprigs of rosemary (I was pruning today), and finally the first of the raab. Raab is the flower bud of brassicas, and most of the raab today comes from the cabbage, which never did head properly, but is now sending up flower shoots. I'm hoping that we'll have lots more raab in two weeks for the final share of the winter. It's a very delicious, extremely nutritious vegetable.

I'm excited for the longer days and more fresh greens. Roots roasts are great in the winter but come this time of year I'm ready for some tender greens. With the longer days, and especially with warm sunny days like today, the over wintered greens are taking off, and soon we'll have seeds germinating in the ground.

If you haven't signed up for spring shares yet, please hop over to our new website, ourtable.us, and put yourself on the list. Let your friends know too, we're expanding and so we have lots of shares we'd like to have spoken for by the end of the month.
Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-38166844261208542022013-03-01T16:09:00.000-08:002013-03-01T16:09:07.531-08:00New Blog Too...Everything about the CSA is gradually making the shift over to the new OurTable.us site and that includes this blog. I've put a new post up on the new blog and you should redirect your reader there, or at least add the new blog. Until the end of March I'll continue to update this blog for the winter CSA shares, but after that I'll be concentrating all of my CSA energy on the Our Table site - meaning website and piece of land.

If you're a fan of Slow Hand Farm on Facebook, become a fan of Our Table Cooperative to keep following the blog and all of the other farm news.

Slow Hand Farm isn't completely going away, it's still the name that I'm doing consulting and other farm related education under, but it will no longer be the CSA site.

I hope you'll come follow me over at Our Table as well, and tell all of your friends too!Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-57207612578198595372013-02-25T17:20:00.000-08:002013-02-25T17:20:10.115-08:00Our TableThe Farm Has a New Name!

And a new location, and new employees, and lots of news! But we're still offering the same individual sized shares, and four separate harvest seasons in 2013.

Our Table Cooperative
The new name is, "Our Table", and yes, as of a few days ago we are now officially part of a larger cooperative venture down in Sherwood! I'm really excited about this development as it is allowing me to continue offering the same CSA shares, to deliver by electric cargo bike, and at the same time to do more new farmer training, have more events on the farm, and to grow a few crops we haven't had space for in the past. (Check out the new crew bios and photos by clicking here).

For you, the CSA members (and potential members and general farm fans) this change also means you'll have better access to the farm, and access to more products from other enterprises in the cooperative. This includes pick your own blueberries from "old growth" berries, and even potentially meat and eggs. Eventually there are plans for all sorts of enterprises to all work cooperatively on the same piece of ground down here in Sherwood.

Sign up for the CSA now!

Please sign up for all of the 2013 CSA seasons (and winter 2014) now. It's easier than ever with online sign up now a reality. Please let all of your friends know too. We are quadrupling production this year which means we need four times the members we've had in the past. All of the same pick up locations from 2012 are still available (except for Sauvie Island) and we're adding extra pick up locations in the corridor between Sherwood and North Portland.

If you know of a location in that corridor that would be a great pick up location let us know. We need at least 10 shares to create a new location, but we're definitely looking for new spots to distribute the shares.

New List

This is the last email you'll get from this list about the CSA. But don't worry, I've moved all of your addresses over to our new list and you'll be getting a note in a day or two from that list with a lot of this same information and perhaps some more details about the larger operation.

Please help us start spreading the word and check out our new website at www.OurTable.us. Also, tell all of your friends to go there and sign up for our mailing list and to like us on Facebook.

Thanks so much for all of your support over the past four years and here's to many more under our new name!

Oh, and for those of you who are more interested in the other things that I've been doing under the Slow Hand Farm name, like workshops, consulting and tool development, stick around. I'll continue to use this list for occasional updates on those topics. The Slow Hand Farm name isn't completely going away, not just yet.Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-21693525320282591972013-02-18T12:35:00.002-08:002013-02-18T12:35:39.432-08:00Foraging the back forty

Winter harvests feel very much like foraging to me. In the summer, harvest is pretty straight forward. Crops ripen relatively predictably and evenly. I can see what's coming the following weeks, and I can tell at a glance what's good to harvest. Maybe it's because I'm only harvesting every other week in the winter, but after every winter harvest, which is always messy and a bit of a hunt for what is surviving the weather, I always wonder if there'll be anything for the following harvest.

Today the castlefranco chicory was looking very nice, certainly partly due to the dry weather. I found a few carrots in what was mostly a failed winter seeding. The turnips are a nice size and with good greens. I harvested the last of the leeks, and the collards had grown back enough for another good bunch.

For lunch today, before deliveries, I ate one of the turnips along with tortillas and beans, and a bit of salsa. I sautéed the chopped root and then added the chopped greens and a bit of white vineagar. Now I'm off to ride the boxes of bags to town.
Slow Hand Farmhttp://email@example.com:blogger.com,1999:blog-1660084441171525352.post-44470047293995167582013-02-08T09:05:00.003-08:002013-02-08T09:05:16.217-08:00New Farm, New Farm Crew!

Yesterday was the first day for the new farm crew and the first day working up some of the ground at the new farm site! The weather was unbelievably beautiful and we got more done than I was expecting to. The above map is the full property (outlined in red and you can see more photos by clicking here). The property is 58 acres and we're just using a small swath on the west end, 2/3 of an acre.

This is the first year for employees on the farm and I'm excited to work with a great crew: Louis, Forrest and Karen. We'll be doing more proper introductions soon on the website, which will be getting a major overhaul, including online ordering (welcome to the 21st century)!

Forrest and I rode the nearly 60 mile round trip commute from Portland. He and I plan to continue the bicycle deliveries. I'll be making the run up into North Portland and Forrest will open up a new corridor into the area around SE 60th and Division. Louis and Karen were more conventional, arriving by car. They'll be opening up potential for pick up sites in NW Portland, Durham and the Tualatin areas. We'll also be working with the larger, soon to be named co-op, to market our CSA shares. Gianna will be helping us with all of that.

Finally, save the date of April 7 in the afternoon for the first planned open house of 2013 for the CSA, should be a good time for all!

Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-48027035845952020332013-02-04T14:28:00.002-08:002013-02-04T14:28:42.739-08:00Share 3

Third share of the winter and I'm already out of clever titles. There's a nice variety in this share: kale, catalogna, salsify, carrots and frisee. The carrots have a bit of back story, but I'll start with a few notes on the salsify and catalogna first, since they're the more obscure vegetables in the bunch.

Salsify was in the first share of the winter and in the past has been a winter staple. It didn't do very well this year showing some disease that I haven't bothered to identify yet. This is the last of it. It's also known as oyster root and it does taste a little like oysters when it's boiled. I put small chunks in a thai curry last time I harvested it. It's really excellent fried, but be careful because it browns and then blackens quickly.

The catalogna is new for this year, although we've had it in years past. The first time I grew this it was a mistake and I was thinking I was growing escarole. Fortunately an italian cook stopped by the farm and got really excited before we turned in under as a crop failure. It looks very similar to dandelion, but it has thicker ribs, which are slightly bitter, but nice and crunchy sweet, much like the rest of the chicory family. I like this one best cooked, either chopped up into a vegetable stew, or sauteed with olive oil.

The carrots are from a trade with Danny Percich from Full Plate Farm in Ridgefield, Washington. Danny worked with me during the first season of Slow Hand Farm and then moved up to Washington to start his current operation and a family. This summer he had a garlic crop failure and I had more than I had intended to give out. I had a bad carrot year this year so he agreed to trade me garlic for carrots. Sunday I took a visiting Irish farmer out to his place for a tour and the three of us quickly dug these beautiful Red Core carrots before sitting down to an evening board game and a bit of farm talk.
Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-34098538405236354582013-01-29T16:04:00.000-08:002013-01-29T16:04:06.008-08:00Sneak PeekI updated this site yesterday, including the sign up information for 2013. That means you can now officially sign up for the spring 2013 through winter 2014 seasons (and take a look at what the plan is projecting). I'm putting this out there in a low key way because the name of the farm is changing soon, very soon, and so when that happens there'll be a big announcement. But you don't need a big announcement do you?

The other thing that will be changing is that I'll continue to add new pick up sites as options, no timeline on that one yet though. If you have a spot you'd like to have vegetables delivered definitely let me know. And let all of your friends know, we've got a lot of shares to sell this season, plenty to go around.Slow Hand Farmhttp://email@example.com:blogger.com,1999:blog-1660084441171525352.post-32711633000277504032013-01-24T12:45:00.000-08:002013-01-24T12:45:43.731-08:00Post Freeze Harvest

A few days late, but still looking pretty good. The parsnips look better than I've ever had them, big and fat and a nice bunch for the shares. This is all of them and they keep well in the fridge if not used right away. For example, we've had a mass of parsnips in our fridge for about three months now, which we are slowly making a dent in, and they are still delicious. There's a leek in there for some allium goodness, and also a small bunch of collard greens and a head of sugarloaf chicory, also known as pan di zucchero.

The sugarloaf usually keeps pretty well but it definitely has signs of frost damage. I ate one earlier and it was delicious, but they may not keep very well. Some of them have a little browning on the leaf tips, which can just be torn off. There may also be translucent sections, which if eaten right away are fine, but are essentially dead and will allow decay to start if stored warm for too long. Sugarloaf is very much like other chicories, good raw, but also a fine candidate for cooking either by roasting whole or halved, or tossing into a stew.

The collards are small and haven't grown well, mostly due to slugs. This cold weather should have sweetened them up quite a bit. They are like kale but I find them tougher and so they need a bit of extra cooking.

If you haven't had parsnips before they are like an incredibly sweet, soft carrot. I don't know anyone who eats them raw, they're slightly fibrous for that, but cooked in almost any way they become very sweet. Before sugar was commonly available I've heard that parsnips were used to sweeten pies and I believe it. I also like making latkes with them, either alone, or mixed with potatoes.
Slow Hand Farmhttp://email@example.com:blogger.com,1999:blog-1660084441171525352.post-46399424322506602982013-01-23T15:08:00.000-08:002013-01-23T15:08:00.128-08:002012 Financials
No photo today, just a few cold hard numbers. Every year I try to do a little analysis of how the farm did the previous year. This year the numbers are a little warped due to the extra work of starting the farm move, but they're in the ball park I think. As an average of all hours worked on the farm, including field work, harvest, deliveries, and office time in 2012 I made about $7.50 and hour - definitely not hitting my goal of $11/hr.

It is somewhat unusual, in my experience, for new farm owner/operators to keep track of their hours and I talk to a lot of young farmers who have no idea how much they're making per hour. I also meet with too many farmers who don't pay themselves at all, and all they have to show for their significant labors each year is whatever value their is in the business and the assets that the farm owns. I can understand if folks aren't making money in the first few years as they invest in the long term success of the business, my understanding is that this is common in many business start ups. Regardless, it's been important for me to track my numbers so I can understand how I'm doing with some level of detail, and what it is that I need to do better.

This years number of $7.50/hr was definitely impacted by extra work developing new beds in town for the winter harvest and having to rework the plan mid season to accommodate the move. Adding bicycle delivery to the mix was probably the biggest single piece of downward pressure on the dollars per hour numbers. It's interesting to note that if I took out just the extra time spent on the bike and instead considered them recreation (isn't that what going on a bike ride is?) my hourly income for 2012 would be closer to $8.50 per hour. Even knowing that, I'm much happier taking the pay cut and riding the bike, which goes to show you can't just look at the numbers.

2012 was also my heaviest administrative cost year. I scaled back the farm this year, which didn't significantly change the planning work required, but did reduce the number of shares paying for that planning. Next year, 2013, that trend will reverse as we quadruple in size, and it will be interesting to see how much it saves the farm.

For comparison, in 2011we had a good year and made about $9.50 /hr, which is talked about in this post. In 2010 we doubled the farm size from the previous year, but didn't do a good job of selling the extra shares, and in fact we reduced our delivery range which also made it harder to sell more shares. That year we only made about $6.50 per hour. On paper 2009 was our best year with an income of $9.80/hr. I think one of the major contributing factors there was that we did a good job of selling all of our shares and not having extras. We also really scrimped on tools and supplies that year and so while we made a little extra money because of it, we suffered a bit physically as a result. To put it mildly our set up was not very ergonomic in many cases that year. We paid for that a bit in 2010 as we upgraded systems.

A couple of other interesting numbers, at least to me. The farm grossed about $60,000 per acre in 2012, and expenses were about 25% of the gross. With a little work I think we can actually drive that gross per acre up a bit, although in 2013 I think it will go down, as the new site encourages us to spread out a little more than we would have in the past. I'm also guessing that our expense as a percent of gross will continue to grow, as it's quite low right now, and has gone up slightly every season.

Looking ahead to the 2013 season, we're being very optimistic with our projections. By taking advantage of some of the equipment available to us on the new property and by increasing our labor to management ratio I'm hoping we'll be able to come close the $11/hr average that has been my goal since starting the farm. I'll let you know how it goes next January.Slow Hand Farmhttp://email@example.com:blogger.com,1999:blog-1660084441171525352.post-51217369595379681992013-01-22T11:38:00.000-08:002013-01-22T11:38:14.557-08:00Bicycle Deliveries

Bike share station in Washington DC

"I got hooked on biking because it's a pleasure, not because biking lowers my carbon footprint, improves my health or brings me into contact with different parts of the city and new adventures. But it does all these things, too — and sometimes makes us a little self-satisfied for it; still, the reward is emotional gratification, which trumps reason, as it often does."I ran across this great quote by David Byrne today from an excellent article he wrote in the New York Times last May and I immediately connected with it.

If you've been reading this blog you know that I started delivering all of the CSA shares by bike this year. I've been doing this in all kinds of weather, with all kinds of loads, since I got the bike in June. Doing a straight forward cost analysis of bicycle delivery vs. car delivery there's no way it makes sense over the distance I travel, not that's it's particularly expensive, but my car was just so cheap the way I used it. Like Mr. Byrne, I got hooked because it's a pleasure, and I appreciate all of the other benefits as well, none of which come with doing deliveries by car.

In 2013 the farm is moving, and expanding, and even though the ride will be a little longer I'm still planning on doing deliveries by bike. Some folks think I'm nuts, and maybe I am and I'll realize my folly. Probably some of the shares will end up being delivered by car, just because of the expansion and I won't be the only one doing deliveries any more. Those details are still being worked out, but I'm optimistic and I think we'll be able to deliver most my bike.

I just got back from Washington DC where I was really impressed with the bike share program they have there, and that folks seemed to actually be using it (based on a short walk I took where I saw two separate users within just a few blocks). It's incredible to see the change in bicycles and bicycle culture here in the US in the past decade. Change like that makes me very optimistic for the future, not just that folks will live in a more environmentally responsible way, but that they'll live more pleasurable lives. Part of the thinking behind the farm is to not only look at how we can produce and distribute good, clean, fair food, but also how we can do it in a way that's more pleasurable for everyone involved.
Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-4212552120672996032013-01-21T13:46:00.000-08:002013-01-21T13:46:09.462-08:00Frosty

The above photo was taken on the ground in the "fields" at 1pm, still frosty. This means I'm rescheduling this week's harvest for Thursday and hoping that it thaws by then. I can't really assess the crops until things thaw out, and the yards aren't getting a lot of sun these days so they really need it to warm up for a few days before they can come out of this extended freeze. The forecast isn't clear on when that'll be, but right now Thursday looks like our best bet.

Meanwhile, planning and set up for the spring continues with office work and more seed orders being delivered all the time. I'm a bit late on announcing 2013 prices and availability, but let me just say that my target is to have it out by the end of January, and we're quadrupling the number of shares available in 2013 so I'll be looking to all of you good readers to spread the word when I get that posted. Stay tuned...

Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-15786520099393876502013-01-09T12:01:00.000-08:002013-01-09T12:01:13.175-08:00Farm in a box

I just unpacked three of six of my seed orders today. It's like Christmas all over, very exciting. Always crazy to think that basically all of the plants for the entire farm will come from that box of seed.

I got a nice little note on a sample pack from Dan at Seeds From Italy. I've actually tried the variety in the past and if you're looking for stand out radicchio check out the special selections from Franchi available through Seeds From Italy. I'm still waiting on some of my other chicories from my friend Frank at Wild Garden Seed - not as flashy, but they've been solid performers, especially in the cold.

Now I've just got to get the propagation house up and running so we can start seeding.

Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-75725840284398321692013-01-07T14:29:00.001-08:002013-01-07T14:30:20.251-08:00Winter 2013
<span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Helvetica; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0; ">

The first winter share of the year, the first share of 2013, and the first Slow Hand Farm share harvested entirely inside the Portland city limits. As a transitional strategy between the Sauvie Island farm location and the new Sherwood location, I planted the winter crops in my backyard and my neighbor's backyard. Today's harvest was interesting, figuring out new little systems for packing the shares in a new space, and figuring out what survived the wet, warm fall and the holiday freeze. Winter harvests are always the biggest guess of all the seasons. I already have seen some crop failures, which is par for the course every year, but I can never really tell what's going to be good until it's actually harvested. Today's share has leek, escarole, radicchio, kale and a sample of salsify.

Salsify is probably the most unusual vegetable in there, although I do grow it every year. It's also called oyster root and typically I scrape off the skin of the root with a knife (at which point it bleeds white, sticky sap that browns easily) and then I either chop it up and boil it until tender, or slice it and fry it until golden. Boiled it does taste a bit like oyster. Fried, it's very sweet and you have to be careful not to burn it.

The escarole, radicchio and kale all have a little freeze damage, dead spots on the leaves which can easily be torn out before cooking. They should be dealt with right away as they will shorten the storage life of the vegetables. The freeze did help sweeten them up though. I really like the escarole and radicchio in salad. They are slightly bitter, slightly sweet, and crunchy. I liked them sliced fairly thin. Soaking in cold water helps crisp them up and remove bitterness. Oil, lemon and salt makes a great dressing. I like kale sauteed and for that it helps to cut out the stems, chop them up and cook them a little longer than the leaves.

Leek, excellent sauteed like onion, used in soup, baked in bread or biscuits, baked whole by itself... It's just a fantastic vegetable.

I hope you all had a great holiday. I'm excited to be back to harvests and there's lots of work coming up getting the new farm site up and running.
Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-26568007422476465592012-12-20T15:35:00.000-08:002012-12-20T15:35:33.920-08:00Happy Holidays!

I was going to title this post, "worst day of the year," but that was when I couldn't find my keys this morning and then rode to the farm in some of the windiest, wettest conditions yet. Actually besides those two things, which weren't all that bad, it's been a pretty great day. A leisurely breakfast with friends from Canada (before searching for my keys for an hour), and a final harvest of the year (and the final harvest from the Sauvie Island farm site) that wrapped up the season nicely. We'll see how the ride into town goes, it was a killer headwind getting off the island, but the electric assist makes that much less of a problem. It did actually dry out a little so that's good.

Today's share is the same as Monday's, in case you were wondering. I'm now on a two week break from harvest before winter CSA shares start. There's lots of planning that'll be happening in that time, as well as a bit of clean up and end of the year accounting. I may also take a bit of a break from the blog for the next two weeks (or maybe not). Hope you all have a great end of the year.
Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-42966090960507784022012-12-17T13:40:00.001-08:002012-12-17T13:42:21.256-08:00Final Week of Fall

The weather forecast had me a little worried about today's harvest but its actually been very nice out, for the most part. I can say that partly because I'm fully suited up in rain gear and I wore nice cozy mittens on my ride to the farm this morning.

Today's share has two chicories, frisée and sugarloaf (pan di zucchero), a small leek and a few small Egyptian flat beets. I haven't grown this beet (successfully) before so I'm curious to try it. The sugarloaf is one of my favorite chicories, very crunchy and sweet, and mildly bitter. These heads are slightly immature, which means they haven't reached full sweetness yet. I ran out of time though, and they're still good eating. I used to always roast these heads, split in half and drizzled with olive oil and coarse salt, but I've been enjoying them like escarole in salads recently.

This is the final week of fall shares. The next two weeks will be a winter break before getting back to the harvests in 2013.

Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-33357197540154639722012-12-13T14:55:00.000-08:002012-12-13T14:55:01.180-08:00Blue Sky

Today's share is basically the same as Monday's. I was a little short on escarole so one lucky member gets a head of frisee that was growing with the escarole. It was a beautiful day on the farm. I realized how warm it's been up to this point when I was packing the vegetables in the barn. My fingers were getting quite numb, which is the usual case for this time of year although it hasn't actually happened that much this year.

One more week of harvest before the Sauvie Island site is put to bed and harvest moves into town for the winter. Kji was out today cleaning up his side of the field. It was nice to see him out there. I've been solo in the fields since he stopped harvesting at the end of October.
Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-25658980793484805742012-12-10T14:47:00.001-08:002012-12-10T14:49:28.440-08:00Penultimate Week of Fall

Another lovely share today, benefiting from the warm weather we've had so far this fall. The last of the celeriac is in this weeks bag and mâché makes a first appearance. The mâché is a delicate salad green, which does take quite a bit of rinsing to get clean. I've also put a head of escarole and the tops of the kale, which you'll want to strip the leaves from.

Planning for next season is well underway. Last week I made my first serious pass through the seed catalogs and picked out a few new items. You'll have to stay tuned for more details on those, but I will say I'm excited.

Slow Hand Farmhttp://email@example.com:blogger.com,1999:blog-1660084441171525352.post-63229657787872238642012-12-06T16:06:00.000-08:002012-12-06T16:06:36.639-08:00WhoopsNo photo today, I apologize for that, it's been a bit of a crazy day. The share today is the same as Monday, although the been greens were looking better so I added them in as well. You might have noticed a couple of unintentional blog posts earlier today (I've taken them down now), the result of autofill in the email address line. I make my blog posts by email, which is convenient and also gives me a backup copy just incase something happens. I've had blogger loose too many posts while I was working on line so it seems safer to do it through e-mail. Except, the address that it gives me to upload is too similar to some other addresses I use and so I've always been worried that I would unintentionally post something. Today it happened. Fortunately it was just notes to the CSA telling folks that I'm short on bags, which happens every now and again. There was also a reminder in there that today is the last day to order T-shirts. if you want one don't delay, let me know now.Slow Hand Farmhttp://firstname.lastname@example.com:blogger.com,1999:blog-1660084441171525352.post-34599047452717477592012-12-04T18:17:00.000-08:002012-12-04T18:17:20.391-08:00T-shirts, Finally!

I just sent out an announcement, which you can see here letting folks know that I am taking orders for T-shirts, but only until the end of the day on Thursday! If you didn't get the email you definitely want to sign up for the mailing list (see that little widget up there on the sidebar?) You also want to click on that here to get the details on how to get a shirt.Slow Hand Farmhttp://firstname.lastname@example.com


text:
Thu, 5 November 2015
Critter Catch is now available on the google play store. We have all the details plus what to look for in the future. We announce the winners of our face book giveaway, and should self driving cars follow the 3 laws of robotics?
Direct download: Spellcast_11-5-15_Final_Audio.mp3
Category:Podcast -- posted at: 9:55pm CDT

subset: commoncrawl


text:
Vision of the Graduate School
The Graduate School at the University of Georgia will be at the forefront of best practices in graduate education by providing the leadership for an exemplary learning environment in which to educate our next generation of scholars, professionals, and global leaders in a competitive, knowledge-based world.
The Graduate School will focus on the following three goals over the next ten years to enhance and enrich graduate student learning. The strategies and action steps identified under each goal will assist in achieving the intended outcomes that support the growth and advancement of graduate education at the University of Georgia.
Mission of the Graduate School
- Enhance the quality of graduate education across all programs to protect the value of graduate degrees awarded by the University of Georgia.
- Assist faculty and administrators in building world-class graduate programs.
- Support graduate students beginning with recruitment and admission through graduation.
Graduate School Strategic Plan 2020
Goal 1: Recruit and retain highly competitive and outstanding graduate students
Strategy A: Increase our competitiveness in the recruitment of outstanding prospective graduate students.
- Work with senior administration to establish and maintain nationally competitive financial assistance and other benefits for graduate students.
- Continue our development efforts with alumni and friends to establish endowed fellowships for graduate students, working in conjunction with senior administration and other colleges and schools.
- Work collaboratively with faculty, programs, and colleges and schools to develop specific strategies for recruiting and retaining students in all areas of inquiry, including Science, Technology, Engineering, and Math (STEM), the Humanities, and the Social Sciences.
- Develop and deliver workshops for faculty on best practices in the recruitment and retention of doctoral students.
Outcome: Competitiveness with aspirational and peer institutions for the recruitment and retention of high quality graduate students.
Benchmarks: Increase in number of competitive assistantships; increase in number of endowed fellowships and sponsored assistantships; recruitment strategies implemented; faculty workshops offered.
Strategy B: Broaden the intellectual horizons of graduate students.
- Offer a range of professional development seminars and certificates that go beyond discipline-specific training to provide students with opportunities to develop skills that prepare them for future careers, both in and outside of the academy.
- Provide workshops and materials to support students in seeking national fellowships.
- Work to reduce institutional barriers to receiving benefits, such as health insurance, for student recipients of national fellowships.
- Work with faculty, programs, deans, and administrators to develop a graduate fellowship program that will allow mid-program students to sample and participate in academic and research activities beyond their program of study, much like the Study in a Second Discipline program for faculty.
- Explore opportunities with the graduate deans of Georgia Institute of Technology, Georgia State University, and Emory University for graduate students to participate in joint academic endeavors and share academic resources, including encouraging faculty to co-teach seminars and graduate courses across institutions and participate in graduate committees, using distance technology as appropriate.
- Recognize and publicly acknowledge students receiving awards and national fellowships.
Outcome: Prepare graduate students for their future careers.
Benchmarks: Number of professional development opportunities offered; number of students applying for external funding; number of collaborative efforts with Georgia Tech, Georgia State, and Emory; record of public recognition of students receiving awards and national fellowships.
Strategy C: Work with programs to ensure retention and completion of enrolled graduate students.
- Work effectively with programs and departments to add value to the graduate experience and best prepare graduate students for the future.
- Organize best practices seminars for programs to share successful and innovative methods for improving the student experience.
- Collaborate with the Office of Public Service and Outreach and the Archway Partnership to seek new opportunities for students to engage with the community and demonstrate the impact of their research.
- Continue to examine and disseminate data for doctoral and master's completion trends to identify areas of improvement and recognize and publicize best practices.
Outcome: Graduate students will have opportunities to develop skills and have experiences to enhance degree completion.
Benchmarks: Retention, time-to-degree, and graduation rates; number of best practices seminars; dissemination of data.
Goal 2: Enhance the culture of innovation and interdisciplinarity in graduate education
Strategy A: Encourage and support efforts to offer innovative and interdisciplinary research and learning opportunities for graduate students.
- Work with other administrative units to remove obstacles and provide roadmaps for the development of innovative and interdisciplinary programs and degrees, including online and international educational opportunities.
- Provide leadership in collaboration with the Center for Teaching and Learning to create an exemplary learning environment through developing and delivering seminars and workshops for faculty seeking to develop online or hybrid graduate education.
- Advocate for programs seeking to hire faculty for interdisciplinary positions or joint appointments.
- Dedicate a portion of new assistantship funding to support competitive assistantships in interdisciplinary programs.
- Develop a seminar series on innovation in graduate education.
Outcomes: An increased level of innovation, interdisciplinary research, and collaboration between academic departments, the Graduate School, and potential regional and international research consortia; better coordination among the Graduate School and faculty members, graduate coordinators, and program directors seeking assistance to advance innovative and interdisciplinary ideas; greater and more creative use of technology, including online learning opportunities, for graduate education; more competitive graduate education programs.
Benchmarks: Number of assistantships provided for interdisciplinary programs; letters of support provided for interdisciplinary programs; establishment of an innovation in graduate education seminar; streamlined admissions and student support processes for dual-degree, online, and other innovative programs.
Strategy B: Increase the number of interdisciplinary certificates, interdisciplinary degrees, and dual-degrees awarded.
- Develop a generic Interdisciplinary Studies graduate degree within the Graduate School to allow faculty via a competitive, grass-roots approach to identify and explore new interdisciplinary areas that may lead to new Regents-approved graduate programs.
- Work with faculty to facilitate development of innovative, interdisciplinary, and dual-degree graduate programs and certificates.
- Provide support (summer funding, release time, seed grants for departments) for innovative and interdisciplinary curricula development.
- Identify and develop professional development and certificate programs that provide students the opportunity to gain interdisciplinary experience and expand their knowledge beyond their own discipline.
Outcomes: Broader graduate programs of study, including more coursework taken outside the home department; growth in interdisciplinary program enrollments; more dissertation research in interdisciplinary projects; increased enrollment in interdisciplinary/dual-degree and certificate programs; increased number of interdisciplinary/dual-degree graduate degrees awarded.
Benchmarks: Number of new interdisciplinary courses, programs, and certificates developed/offered; number of faculty grants awarded for development of innovative and interdisciplinary programs; number of new dual-degree programs; interdisciplinary learning opportunities for students.
Strategy C: Support programs and faculty in seeking and receiving grants that support interdisciplinary graduate education.
- Encourage and participate in the development of Integrative Graduate Education and Research Traineeship (IGERT) and other interdisciplinary grant proposals and provide support for interdisciplinary grants that are funded.
- Promote new faculty collaborations that will lead to the development of graduate research in interdisciplinary or emerging fields.
- Work with senior administrators to establish a university-wide seed grant program to stimulate and support opportunities for graduate students to conduct interdisciplinary, cutting-edge research.
Outcomes: Increased extramural funding in support of interdisciplinary research; increased participation of graduate students in interdisciplinary research.
Benchmarks: Amount of funding received for interdisciplinary grants; faculty collaborations initiated with the assistance of the Graduate School; number of students conducting interdisciplinary or innovative research.
Strategy D: Work with campus administrators and faculty to provide space on campus to facilitate conversations about innovation and interdisciplinary research.
- Work with senior administrators to establish a Graduate Life Center that will provide a space for students, faculty, administrators, and alumni to interact in both formal and informal settings.
- Work with campus planners and deans of colleges and schools to encourage and establish multiple small spaces on campus to facilitate conversation about innovative and collaborative research among graduate students and faculty.
Outcomes: Open, communal spaces to provide opportunities to address broad-based questions of import, raise the intellectual climate of the university, and assist in attracting top graduate students from around the world to our programs.
Benchmarks: Establishment and use of a graduate life center; establishment and use of collaborative spaces on campus.
Goal 3. Maintain leadership in diversity of underrepresented graduate students.
Strategy A: Seek to attain a graduate student body that reflects the people of our state and our nation.
- Conduct outreach and recruitment efforts with students, particularly among Historically Black Colleges and Universities (HBCU) and Hispanic Serving Universities (HSU).
- Increase coordination with other UGA programs devoted to increased minority graduate student enrollment.
- Work collaboratively with faculty, departments, and colleges and schools to strengthen UGA's marketing and recruitment programs to underrepresented groups.
- Support programs and administration in efforts to recruit faculty members from diverse backgrounds.
Outcomes: Greater UGA visibility on campuses of HBCUs and HSUs; networking established with the faculty from these institutions; increased number of qualified applicants to Graduate School from students at these institutions; a graduate student population representative of the diversity of Georgia.
Benchmarks: Number of outreach activities; number of joint programs with other campus units; increase in enrollment of underrepresented students, particularly African American, Hispanic, and women in fields in which they are underrepresented.
Strategy B: Provide support to ensure retention and completion of underrepresented students.
- Continue to develop and refine programs that help underrepresented students succeed in their graduate programs from recruitment to degree completion.
- Encourage greater emphasis on diversity and inclusiveness in graduate education at the program and departmental levels.
- Create opportunities for students to interact with an increasingly diverse world as part of their graduate learning experience.
Outcomes: Improvements in diversity indicators across campus; equipping graduate students with the skills needed to interact effectively with diverse populations and cultures.
Benchmarks: Enrollment of underrepresented students; number of agreements and outreach activities with HBCUs and HSUs institutions; number of activities supporting graduate programs in their recruitment of underrepresented students; participation in and yield from activities conducted by the Graduate School's Outreach and Diversity Office.


text:
The game starts with Sergeant John "Soap" MacTavish arriving for his first day with the British SAS at a training camp in Credenhill, Hereford in the UK. There, he trains for a cargo ship raid in the CQB or "Killing House".
After they board the ship, located in the Bering Sea, Soap, Captain Price, Gaz, and several SAS members attempt to find a nuclear device on board. As they clear the ship of the hostile crew, the ship is fired on by Russian MiGs and begins to sink. The team escapes with the cargo manifest, which provides evidence of ties between the Russian Ultranationalist Party and a rebel faction in the Middle East.
Russian Ultranationalist leader Imran Zakhaev, who plans to return his motherland to the times of the Soviet Union, draws international attention away from his plans by funding a coup d'état in an unnamed Middle Eastern country, organized by a local separatist leader named Khaled Al-Asad. Discovering the plot the American government starts a police action to stop the uprising while the SAS continues to operate in Russia. After President Al-Fulani of the Middle Eastern country is executed on live television and Al-Asad takes control, the SAS rescue their compromised informant, Nikolai, from Russian Ultranationalist forces.
During the American invasion of the Middle Eastern country a platoon from the USMC 1st Force Recon, led by Lieutenant Vasquez, searches for Al-Asad but are too late and only secure a television station broadcasting Al-Asad's plan. They then proceed to aid other American units who are fighting a battle against the separatists. During the final stages of the operation United States Central Command learns of Al-Asad's position in the capital but is also notified by SEAL Team Six of a Russian nuclear weapon nearby and sends the Nuclear Emergency Support Team to disarm it. Meanwhile Vazquez's squad is forced to stay behind to rescue the pilot of a downed AH-1 Cobra that was providing them with fire support. They manage to save the pilot. However, the nuclear device suddenly detonates, leveling most of the city, killing most of the US invasion force of 30,000 Marines. While fleeing the city, the squad's helicopter is caught in the blast, killing everyone on board.
The British then learn that Al-Asad fled the country before the American invasion and is hiding in a safe house in Azerbaijan. With the help of Nikolai's intel and assistance from Loyalist Russian soldiers the SAS clear the village of the Ultranationalist forces and capture and interrogate Al-Asad at his safe house. Shortly into interrogation Al-Asad's phone begins to ring. After hearing the voice of the person calling Al-Asad's phone, Captain Price executes Al-Asad, now knowing that Zakhaev is Al-Asad's backer. Price then tells the story of a mission to eliminate Zakhaev in Pripyat, Ukraine, 15 years earlier.
In the aftermath of the Chernobyl disaster and the collapse of the Soviet Union, Zakhaev took advantage of the turmoil to profit from nuclear proliferation and used his new wealth to lure soldiers from the Red Army to form his Ultranationalist Party. In 1996, Price was paired with Captain MacMillan, a Scottish SAS captain, to carry out a black op assassination of Zakhaev. After sneaking into Pripyat and hiding in an abandoned hotel, Price shot Zakhaev with a Barret M82 sniper rifle, but Zakhaev survived, losing his left arm. MacMillan was injured by a crashing helicopter after he and Price shot it down, Price then carried MacMillian to the exfil point.
Back in the present day, a joint operation is conducted by Price's SAS unit, a USMC Force Recon unit led by Staff Sergeant Griggs, and Loyalist Russian forces led by Sergeant Kamarov, to stop Zakhaev. They attempt to capture his son Victor in an unnamed Russian city, to learn of Zakhaev's whereabouts, but as they corner him on the roof of an apartment building, Victor commits suicide to avoid being captured. Zakhaev becomes enraged, blaming Western nations for the death of his son, and plans to retaliate by launching ICBMs armed with nuclear warheads at the East Coast of the United States, with predicted losses of over 41 million people. When the Task Force operatives arrive at the facility in Russia, Zakhaev manages to launch ICBMs towards the United States. However, the squad successfully seizes the silo command room and remote detonates the missiles over the Atlantic. They then escape the facility in military trucks with Zakhaev's forces in hot pursuit.
Before the squad can escape across a nearby bridge it is destroyed by an Mi-24 Hind leaving them trapped. Zakhaev's forces arrive and engage the remaining members of the strike force. Gaz receives a call from Kamarov informing him that his forces are on their way to help. On the bridge a gas tanker behind them explodes, incapacitating everyone, except Griggs, who is killed while trying to pull Soap to safety. Zakhaev, along with two of his soldiers, walks through the squad executing them, killing Gaz and several others. Before he reaches Soap and Price he is distracted by the destruction of his gunship and the arrival of the Loyalist Mi-28 and Mi-8 helicopters. As Zakhaev fires at the loyalist helicopter Price slides his Colt 1911 to Soap who shoots and kills Zakhaev and his two guards. When Sgt. Kamarov and his team arrive Soap is evacuated to safety, while a Russian medic attempts to resuscitate Price.


text:
Entertainment/Event Centres
Toronto 2015 Pan/Parapan American Games
Major Venues
Markham, Ontario
University of Toronto
City of Toronto
Infrastructure Ontario
City of Markham
B+H Architects
Project Completion Date
July, 2014
Type of Contract
Build and Finance
Project Value
The project entailed the building and financing of three venues for the Toronto 2015 Pan/Parapan American Games. The project included:
Markham Pan Am Centre
The new Markham Pan Am Centre will host water polo and badminton competitions during the Games. Following the Games, community residents of all ages will have access to the state-of-the-art facility including amenities such as the gymnasia, multi-purpose program areas, fitness and training facilities and an Olympic-size swimming pool.
The aquatics area features:
- One 10-lane, 50 x 25 metre swimming pool
- A moveable floor
- Two – one metre movable bulkheads
- 1,000 permanent fixed seats
- 1,000 temporary seating
The field house includes:
- 1,000 permanent retractable seats
- 1,000 temporary seating
- Approximately 34,000 square feet of flexible gymnasium space for training and competition
Etobicoke Olympium Pool
- The existing Etobicoke Olympium is a multi-sport facility that includes an Olympic-size pool, a leisure pool, gymnasium and fitness centre with programs and services including gym activities, fitness and a range of aquatic activities.
- During the Games, this venue will be a training site for aquatic disciplines including swimming, water polo, diving and synchronized swimming.
- This project included renovation and major improvement to the existing pool to meet Fédération Internationale de Natation (FINA) requirements, as well as much needed improvements to the mechanical and electrical systems.
The Pan American Field Hockey Centre
- This development provides a key sport infrastructure to the community and assists in building the profile of field hockey in the province.
- It is Ontario's first dedicated international field hockey venue, including two competition fields meeting international specifications.
- It is the centre of excellence for national and provincial teams as well it provides a dedicated site that will host all levels of the game from international events to local grass root leagues.
- The two fields are located on the back campus of University of Toronto – St. George.
Green Features
- The design and construction of the pool and field house venues have incorporated sustainable development.


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The Worm_Zhelati.Mab is spread via emails.
Usually, it is a message from a fake classmate with a link to YouTube :
Subject: Are you kidding me? lol
MessageBody: Dude, I know that's you: someone emailed me a link to the video. see for yourself… http://www.youtube.com/watch?v={random 11 characters}
If the hyperlink is clicked, it redirects to a Web page masked as a YouTube page.
You are told to download latest Microsoft Data in order to viwe the movie.
Clicking click here will download a copy of the worm Email-Worm.Win32.Zhelatin into your system. The fake YouTube page is detected by Trend Micro as JS_DLOADER.PCT.
Email-Worm.Win32.Zhelatin collects email addresses. It avoids sending e-mail messages to addresses, containing some strings.
It then sends emails without using any email system like Microsoft Outlook.
How to remove Worm_Zhelati.Mab :
1. Open Task Manager /Alt+Ctr+Del/ and find and wincom32 process.
2. Do a search for spooldr.ini, wincom32.sys and wincom32.ini files and delete them using Shift+Delete / go in Safe mode by Restart and pressing F8 key if impossible to delete in normal mode./
3. Click Start button –> Run and type Regedt32 –>OK to open Registry Editor
4. Perform a search /Edit menu/ for wincom32 and delete all found keys.
Never click on links in emails from not expected senders!
Filed under: AntiSpyCheck, malware, Registry, trojan, virus, Windows | Tagged: JS_DLOADER.PCT, remove, trojan, virus, Worm_Zhelati.Mab | 1 Comment »


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The Night's Insomnia
Jen Lush with MC Jane O'Dwyer
The Night's Insomnia is an open and achingly beautiful musical experience that crafts songs from the words of 12 contemporary Australian poets from around the country. Works that evoke the feeling and space that keep us awake in the dark hours. These extraordinary musicians will leave you spellbound and wanting for more.
Jen Lush is one of Adelaide's finest word-loving songsmiths. Her music is stark and spacious, darkly fleeting, bold and beautifully teetering on the edges of folk, alt-country and something entirely its own. Acoustic steel string, searing electric drones and percussive guitars, luminous floating melodies and tides of longing, vocal harmonies underpinned by electronic soundscapes and lilting accordion.
Jane O'Dwyer is Vice-President (Engagement & Corporate Affairs) at The Australian National University, leading strategic engagement activity that enhances the unique position and nature of ANU both in Australia and overseas. Jane has 25 years of Australian and international experience stretching across politics, media, peak bodies and corporate affairs. She was the foundation Director of ANU Strategic Communications and Public Affairs. Her team was recognized with a Golden Target award in 2014 as the Australian In-House Public Relations Team of the Year. Jane was also foundation Director of the ANU North America Liaison Office in Washington DC from 2010 - 2012, where she oversaw the implementation of the ANU North America Strategy, introduced programs to foster access to US funding, worked on building the US alumni community and helped establish the ANU (US) Foundation.


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Just a freshman, Mikayla Allen is making a swift impact on the New Bern Bears� offense.
Just a freshman, Mikayla Allen is making a swift impact on the New Bern Bears� offense.
Allen took a cross from sophomore Rachel Hobbs and planted the ball in the back of the net, giving New Bern a lead over Mideastern Conference leader New Hanover early in the second half.
Less than 15 minutes later, the Bears� defense allowed the game-tying goal.
New Bern settled for a 1-1 tie against New Hanover in a soccer match at Caruso-Coates Stadium on Thursday.
�We did well and we played to our potential,� Allen said. �We tried our hardest to beat them.�
After a scoreless first half, Allen gave New Bern a lead in the 41st minute. Hobbs soared a cross that deflected off the foot of River Bondurant and right to Allen.
Allen then drilled the ball past New Hanover�s goalkeeper.
�It was a great goal,� said New Bern coach Tim Guter. �It was a great service by Rachel Hobbs, and she played it in. We talked at halftime that we have to make runs into the box. (Mikayla) was there to knock it in.�
In the 56th minute, New Hanover answered with a goal by Lily Herring. Herring converted off a pass from a corner kick.
�We scored a goal on a great opportunity, but then we sort of sat back and took the foot off the gas pedal,� Guter said. �We got stretched in the back and made a mistake, and no one stepped to the ball after they kicked the corner kick.�
The game remained 1-1 at the end of regulation. Neither team took a shot on goal in the first 10-minute segment of overtime.
Allen, and New Hanover�s Cheyenne Gordon, had shots in the second 10-minute session.
The tie snapped New Bern�s three-game win streak. Over the past four matches, the Bears have out-scored their opponents, 15-1.
�We are scoring goals and attacking with a little more urgency,� Guter said. �Tonight we couldn�t do enough offensively.�
New Bern (7-5-1, 3-2-1 Mideastern) took six corner kicks and had six shots on goal.
Defensively, goalkeeper Morgan Young, along with backs Ashley Osiecki, Shelby Osiecki, Keely Klicker, Karlie Swindell and Lindsay Johnson has yielded just one goal over four games.
�It�s been solid,� Guter said. �When we don�t score enough goals, we make one mistake in the back and quality teams will capitalize on it.�
Adam Thompson can be reached at 252-635-5669 or at firstname.lastname@example.com. Follow Adam on Twitter @Adam_matic.


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Here's an "interesting" video shot by GigaOM in which you can see that Symbian's CEO, Lee Williams decided to speak his mind about Google's Android and Apple:
"I don't view Apple as evil, just greedy. Google … Come on."
I agree with most of what he said. 99% of Google's revenues comes from targeted advertising and Android is only used to track ( cookie-ing ) users' lifes & habits just like they do with search/gmail (your mails are scanned to better target ads) etc.. Now it's obviously up to the users to agree with this, so Symbian can't do anything about it. The other part is that even though Google "claims" that Android is OpenSource/free to use etc, it's a "lie". Just look at what happened to XDA modders a couple of weeks ago and HTC when it changed the Vanilla UI, included Microsoft Exchange support and Multi-Touch (the Google logo got stripped off the devices). Google has more control over Android than Microsoft over Windows Mobile, which is…ironic.. People can hate the iPhone all they want, but atleast Apple has always set the record straight about it.
Source: GigaOM


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"I am the good shepherd; I know my sheep and my sheep know me—just as the Father knows me and I know the Father—and I lay down my life for the sheep." (John 10:14-15)
I am the Good Shepherd and you are my sheep. A good shepherd lays down his life for his sheep, as I have laid down my life for you. When you wander away from the flock, I search for you myself until I find you. I call you by name and lead you home. I gather you up as a lamb in my arms and carry you close to my heart. I bind up your wounds and strengthen you in your weakness. I shelter you from the storm and protect you from your enemy. I feed you in rich green pastures and provide living water for your thirsty soul. I know my sheep and my sheep know me. I and my Father are One. When you know me, you know my Father as well. My sheep follow me because they know my voice. Listen to my voice and follow me where I lead you. I will not lead you astray. I am the gate for the sheep. Enter through the gate and receive the rich blessings of a life in me. I am the Good Shepherd, and I will take care of you.


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Adam NeateTracey EminBanksy Signed & OriginalsBanksy Unsignedconor harringtonDaleAstNick WalkerMr. BrainwashCranioDolkjulian opieEelusAntony MicallefKawsBeejoirDranBosco SodiCharming BakerBlek Le RatAlex KatzChiho AoshimaD* FaceDAMIEN HIRSTEine BenGrafterHushIsmael Iglesiasjosh keyesPatrick CaulfieldPaul InsectPeter BlakePrefab 77Pure EvilRussell YoungShepard FaireySpace InvaderStinkFishTakashi MurakamiTrastorVarious ArtistVirginia MorenoYashitomo NaraYin Jun
Hush is stimulated, influenced and driven by his cross cultural experiences. Having trained as a graphic designer and illustrator at Newcastle School of Art and Design, his work has taken him across Asia and Europe, whilst simultaneously developing his prominence as a contemporary artist. His fascination with Asian graphic novels is juxtaposed with inspiration from the likes of Mimmo Rotella, Lichtenstein and Sir Peter Blake, creating a unique style that has led to worldwide acclamation.


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Paul Hackett"s Digiscoping talent never seems to surprise me but it always inspired me greatly ,so I checked out one of his many You tube videos this one in particular on a Uk show the Camera Diner with the host Paul Genges .
In this episode Paul covers all the bases of Digiscoping with Kowa from the point and shoot aspect with the DA3 adapter, along with the TSN-PZ Photo adapter, moving along to the IPhone attachment. Paul also showcases the Kowa telephoto lens with the 350/500/850mm adapters.
I hope you enjoy thanks Paul.


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Central Florida's Next Free Internet Marketing Meetup is Monday,…
Disclosure: If I'm not making money through affiliate links on the post you're currently reading, it's an oversight on my part and will be corrected soon.
The next Central Florida Internet Marketing Meetup (Sponsored by Affiliate Summit) is taking place on Monday, March 25th at 6:00pm at Caffe Positano in Apopka, FL.
Internet Marketing Meetup Agenda:
6:00pm-6:30pm: Announcements and Housekeeping
6:30pm-7:30pm: Session – Affiliate Marketing with Shareist
7:30pm-9:00pm: Q&A and Open Networking
Emcee: Chuck Mullins, Owner of SafeSiteCertified.org
Speaker: Wade Tonkin, Affiliate Manager at Fanatics Affiliate Team
Session details:
Being able to create and deploy unique content quickly and easily is more important than ever for affiliates. Driving traffic to your new content is a challenge as well. Shareist, a content publishing tool built by longtime affiliate Scott Jangro and his team addresses many of the challenges faced by content affiliates. Wade Tonkin will walk us through launching a Shareist-based affiliate site including setting up a private domain, creating content, categorizing and tagging the new content, publishing the content to additional platforms, and social sharing.
About the Speaker:
Wade Tonkin has been active in the affiliate industry since 1999, working as an in-house affiliate manager, outsourced affiliate manager, consultant, and sales specialist with companies including Kowabunga! Technologies, Forge Business, The United Sharing Network and GTO Management before joining Fanatics in November of 2010. Wade currently manages the affiliate programs for the official online stores of the NHL, NASCAR, NBA, NHL and ESPN. Wade is a regular contributor to FeedFront Magazine, has spoken at Affiliate Summit, the Internet Marketing Conference and the ShareASale ThinkTank. Wade blogs at AffiliateWarrior.com and podcasts on affiliate marketing and sports on GeekCast.fm.
Admission is free. Positano's full menu is available if you'd like to purchase dinner
Click here to RSVP on Meetup.com
And don't forget to join the Affiliate Summit Orlando Meetup Group and follow us twitter.com/otownaffiliates at to stay on top of our local events.
If you would like to present on a topic in the future, please contact Missy at email@example.com.
Missy Ward
Latest posts by Missy Ward (see all)
- Feedfront Magazine Issue 46 Now Available for Download - 03/27/2019
- Affiliate Summit Europe 2019 Highlights [Video] - 03/22/2019
- Affiliate Summit Europe 2019 – Keynote Steven Bartlett - 03/21/2019


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Kakum National Park Budget Travel
For nature lovers wanting to explore an unspoiled paradise, Kakum National Park budget travel offers the chance to visit one of Africa's most untouched tropical forest reserves. Situated in Ghana, in the Coastal Plain region, the park is home to a large number of endangered and very rare species of wildlife, along with endless butterflies, birds and other insects.
Kakum National Park Budget Safaris
Most Kakum National budget safaris are done via foot with experienced guides. A huge highlight of the safari is a walk along the steep canopy walkways that run through the park, which offer the best way to take in the spectacular scenery below. While the walk to these canopies is fairly challenging, the experience of walking above the forest below is quite unforgettable. Camping is also available in the park for those who wish to spend more time amidst the beauty of this tropical forest.
View all 0 Kakum National Park in Ghana
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Place 3/4 cup of sauteed greens in the bottom of a deep soup bowl. Top with warmed vegetable or chicken broth. If you like, add in any of the following: thinly sliced celery, green onions, snow or snap peas, shelled English peas, roasted asparagus, green beans in pieces and cooked rice or lentils.
Meet AmyCertified Life Coach &
Holistic Health Coach
Connect With Amy
Insta AmyFollow me @NaturallyAmy_
On Facebook
Flowers make everything better~ your home, your office and your health! Flowers have a plethora of benefits as medicinal herbs in Chinese Medicine.


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Chevrolet Volt Mule Underhood Shot
Lately a spy shot with a supposed Chevy Volt mule with li-ion pack started to circulate on the internet. But what's the real deal with the car in that picture? It is true that GM is testing E-Flex mule vehicles for a few month now, but this is not one of them.
According to GM EFlex spokesman Rob Peterson: "We have had E-Flex mule vehicles testing components on our test tracks in Milford for over five months. However, the one being shown is not one of them. The photo circulating on the web is a Volt ride and handling test vehicle. It does not include E-Flex propulsion components - specifically, it does not include the li-ion t-pack."
So, what you see in this pictures is a real E-Flex mule with the E-Flex drivetrain, but no li-ion pack.
Source: GM Volt


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A peek into the life of me. A Stair stepper NURSE who went from CNA to RN, while being a, WLS patient, Wife, and Mother of 2. Journey with me through the ups and downs of nursing school, the roller-coaster that is marriage and the drama of parenting teens. All while attempting to start a Nursing career, further my education, and lose weight.
Tuesday, June 11, 2013
Like a Loop
My personal life is like a loop I just can't seem to shake. The trouble with other people's addictive personalities is that they have them. Maybe it's because I just had some major changes happen and what I thought I could use to fill the void just isn't working. It seems its time to take a hard look at the big picture and make some tough decisions.
Posted by Azmomo2andcounting at 10:05 PM
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10 minutes with astrologist Patricio Moreno19-12-2010
Patricio Moreno(46) is a professional clairvoyant/astrologist, who originally comes from Cordoba, Argentina, but now lives in Marbella. i-Marbella brings you an exclusive interview with Patricio.
1. Where were you educated?
I have been educated partly in Argentina, partly in Spain, as I have been living here for 21 years. I achieved my degree in Fine Arts in Argentina and I also studied Business Administration.
2. How did you end up in Marbella and what do you like here?
I travelled from Argentina to Granada to do an exhibition about Federico Garcia Lorca; once in Granada I came to visit Marbella; I liked it and decided to stay. I like the climate, landscape and the people.
3. What are you currently working on? Describe your typical day.
I get up very early and I go for a walk along the beach. Then I start preparing the issues I will deal with on my evening TV show. Sometimes, I finish off some astrology work notes. After lunch, I start working with private consultations.
4. Where did your interest in astrology come? Where did you study?
Clairvoyance and astrology are my way of life. They are part of my life. It has helped me and other people.
Since I was very young I learnt to read tarot cards supported by the fact that I have been blessed with a special gift. In order to be updated with astrological changes, astrology needs to be studied on a daily basis.
5. Do you believe that we all have a destiny?
Yes, and that we can also modify it by own wills as well as we can change events, good or bad one; to accept your destiny also helps you to live better.
6. What do you consider to be your biggest accomplishment so far?
My biggest accomplishment is to be well known for reliability and honesty, after 20 years work.
7. What are your ambitions?
My ambitions are to continue as I am, healthy and surrounded by my family and friends, the most important thing.
8. How do you spend your free time?
I paint, draw, write, read, listen to music, go to the cinema and when possible, I travel.
9. Can you talk about some experiences how astrology or your skills as a clairvoyant have helped other people or change your own life?
Astrology predicts what is going to happen, thus, knowing the stars' movement and their influence, we can modify certain attitudes and concepts to improve my life and the others.
When people get obsessed about something they can harm themselves, thus, to anticipate what someone can do to us in our life can lead us to change our opinion or can help us to accept difficulties, differences or similarities that sometimes can get us closer or separate us from that person.After 19 years working on this I have learned and I have developed myself at the same time as my consultants, thus, gaining experience in helping future clients.
10. What are the main three questions that people ask?
People always wants to know about love, health and money/work.
If you are interested feel free to contact Patricio
Office: Calle Juan Fortuny 23, 1F, San Pedro de Alcántara.
By: Tene Sommer
Buy the entire gallery
The Gallerist Ursula Salvador introduce Marcos Marin, artist of Prince Albert of Monaco to Hollywood star Michael Douglas @Monaco 2019
Guarnieri and Rubia Caldeira Invites You To A Cocktail Party this Thursday 20 June @Cinemas Teatro Goya Puerto Banus Marbella
Tim Storey: Listen to Your Dreams, Be the Best Version of Yourself, Be a Billboard Example – Marbella, 2019
Overwhelming victory! Rafael Nadal takes the first place at Roland Garros once again, French Open 2019
Sheikh Mohammed Ashmawy a bright character of the Marbella history died at the age of 83 on Friday 31 May 2019
Maria Bravo Presents "Marbella Fashion Show" Of The Philanthropic Weekend to take place @ Marbella, July 12th and 13th, 2019
The Global Gift Gala Dubai with Maria Bravo, Eva Longoria Bastón, Deepak Chopra, Gary Dourdan, and Huda Kattan December 2018
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Málaga Christmas lights are on! @ Malaga November 24th 2017
Marbella CIT XVIII Business Awards November 24 of 2017 at Puente Romano Beach Resort & Spa
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The Marvin Ultimate Casement Window is an innovative, high-performing casement window, offering expert craftsmanship, a variety of customization options, and superior value. Designed to suit virtually any application, these state-of-the-art windows feature concealed multi-point locks, patented exclusive wash mode, and durable hardware that ensures easy opening and smooth operation even on larger-sized windows. The Marvin Ultimate Casement features a recessed sash for a traditional look, plus a full jamb, making it perfectly suited for new construction or full frame replacement.
Marvin's low maintenance, clad-wood products feature an extruded aluminum exterior with high performance PVDF fluoropolymer paint finish as a standard that offers superior resistance to fading and chalking and meets the toughest AAMA 2605 standard. Marvin's palette of nineteen durable colors includes a spectrum of rich colors and three fresh, pearlescent finishes backed by a twenty year warranty.
Any color. Any window or door. You name it.
No matter what your inspiration for a custom window or door color, Marvin® will match it. You get any color your heart desires, with your own personal custom color name and a 20-year warranty.
See your Marvin dealer for details and ask about special pricing.
Bright Silver(Pearlescent)
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Wood is a product of nature and will vary in color, texture and grain. The wood options shown above are to demonstrate the approximate look of each species only. The photos are not intended to reflect a product's interior or exterior profile.
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The Cleanest Lines. The Boldest Statements. Thin frames maximize glass area to invite in more sunlight. The Marvin Corner Window offers clear sightlines from multiple angles that enhance breathtaking views.
Scenic Doors bring the outdoors in by blending indoor and outdoor living spaces. Marvin offers three beautiful ways to open up a one-of-a-kind view.
Marvin Contemporary Studio products seamlessly connect interior spaces to beautiful landscapes with large glass, narrow frames and clean lines.
Originally developed as a custom solution, 9-foot doors are now available as a standard product. Available in various styles, stunningly large heights, numerous panel configurations and operations.


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You're in :
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/ Helmets Full Faced
/ Ducati Corse 14 Helmet
New 1199 Panigale technical engine drawings adorn the Ducati Corse 14 helmet. This stunning new graphic design is provided by Drudi Performance, and is Arai's RX-7 GP version, that is the top of racing helmets in safety and comfort. With the huge success of the 2010 design that featured a previous technical engine design - this new helmet is sure to be a huge hit.
Materials - Outside
Materials - Inside
Size: XS(53-54cm), S(55-56cm), M(57-58cm), L(56-60cm), XL(61-62cm), XXL(63-64cm)Ref: 98102330


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Swansea midfielder Matt Grimes has signed a new long-term contract which will keep him at the Liberty Stadium until 2022.
Grimes' current deal was set to expire at the end of the season but he has been rewarded for his form in the early months of the campaign with another three years.
✍... @Matt_Grimes8— Swansea City AFC (@SwansOfficial) November 7, 2018
The midfielder signs a new deal until 2⃣0⃣2⃣2⃣ 🙌https://t.co/XSSFjaSkbP
Announcing the news on their official website, Swansea claim that Grimes has been 'one of [our] most consistent performers this season'. Graham Potter's team sit just three points off the play-off places after 16 games.
Grimes joined the Swans from League Two Exeter in January 2015 but initially struggled to win his place in the first team. After making just one Premier League start in his first 12 months in South Wales, he was sent on loan to Blackburn in February 2016.
He then spent a year on loan at Leeds and another year on loan at Northampton before finally getting the chance to prove himself on a consistent basis after Swansea were relegated to the Championship and Potter was appointed manager.
Playing as either a left back or a central midfielder, Grimes has featured in all but one of Swansea's 17 matches so far this season.
The 23-year-old has been capped at youth level for England, winning 12 caps for the Under-20 side and four for the Under-21 side, though he has not yet been capped at senior level.
Grimes follows in the footsteps of Joe Rodon and Jay Fulton by signing a new contract at the Liberty Stadium.


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My visit to the Guangzhou Academy of Fine Arts
Posted by Janet Marstine in School of Museum Studies Blog on September 30, 2015
Whilst doing research in September in Hong Kong and Guangdong, I had the good fortune to visit the Guangzhou Academy of Fine Arts (GAFA), an institution of 5000 emerging artists from which a good number of our students come. Whilst there I met the Director of the GAFA Art Museum, Professor Hu Bin, who told […]
Posted in Uncategorized | Tagged Alumni, China, Guangzhou Academy of Fine Arts, Janet Marstine, Museum Studies, School of Museum Studies, University of Leicester | Leave a response


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Welcome to our New Bookstore!
The Bookstore exists for the benefit of the students, faculty, and staff at Piedmont Community College. The purpose of the Bookstore is to order the textbooks that are requested by each instructor for use in each class, and have those textbooks available for purchase prior to the beginning of class. The Bookstore features all of the books and materials needed for curriculum and continuing education classes offered at PCC. In the Bookstore you will find a variety of book bags, college apparel, school supplies, gift insignia items, computer software, laptops, tablets, and much more.
The Bookstore provides services to you that are important in helping you to achieve your academic goal. The Bookstore gladly accepts cash, checks (made payable to PCC Bookstore), debit cards, Master Card, and Visa as well as various forms of Financial Aid. Please contact the Bookstore or the Financial Aid office for dates when students may charge to their Financial Aid.
Bookstore Hours:
Person County Campus
(Fall and Spring Semester)
Monday-Thursday 8 am-5 p.m.
Friday 8 am-12:30pm
(Summer Semester)
Monday-Thursday 8 am-5 pm
Friday - 8 am- 12:30pm
Caswell County Campus
Limited Bookstore services are provided on the Caswell Campus.
Please call for schedule of dates and times.
Person County Campus Bookstore Contact Information
: (336) 322-2339
Caswell County Campus Bookstore Contact Information
: (336) 694-5707 ext 8049
Bookstore Refund Policy:
The original receipt is required for any refunds or exchanges. The book must be in the exact original condition as when purchased. All shrink-wrapped packages must be unopened. All opened or re-sealed shrink-wrapped packages will not be refunded.
Returns or exchanges can only be made during specified time periods. Refunds will be allowed the first 10 days of class.
No refunds on GED, TEAS, or Notary Public books.
Apparel and gift items purchased at the PCC Bookstore may be exchanged or refunded. You must have the original receipt and the merchandise must be in original condition for the exchange or refund.
Our next book buyback is May 13-15.
For textbook information or to order your textbooks online, please visit us at:
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Piedmont Community College does not discriminate on the basis of race, color, national origin, sex, disability, or age in its programs and activities. The following person has been designated to handle inquiries regarding the non-discrimination policies: Vice President, Administrative Services, P.O. Box 1197, Roxboro, NC 27573-1197, (336) 599-1181, ext. 2128. For further information on notice of non-discrimination, the OCR office for North Carolina is located at: Washington DC (Metro), Office for Civil Rights, U.S. Department of Education, 400 Maryland Avenue, SW, Washington, D.C. 20202-1475; Telephone Number: (202) 453-6020; e-mail:
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