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The Best Special Occasion Restaurant in Every State
This legendary restaurant was focusing on local and sustainable ingredients before anyone coined the phrase "locavore." Highlands Bar & Grill put the Birmingham, Alabama dining scene on the map when it opened in 1982, and chef and co-owner Frank Stitt (who runs Highlands with his wife, Pardis) has already been inducted into the James Beard Foundation's Who's Who of Food & Beverage. The restaurant has been nominated for Outstanding Restaurant seven times. What to expect from a meal at Highlands? It's sometimes best to hear it straight from the source: "We serve a daily changing menu informed by classic French technique, incorporating the foods of our Southern region. We love the ever-changing basket that each harvest allows, from the first springtime shad roe to the blue-green live and kickin' soft shell crabs that arrive a few weeks later. Summer's shell beans, tomatoes, okra, and watermelon bring a smile. The cooler weather game of venison and quail, root vegetables, and greens creates sustenance. Our dishes are prepared with respect and restraint to allow each ingredient's inherent goodness to shine through."Tomas H./Yelp
Alaska: Crow's Nest (Anchorage)
Located in the luxurious Hotel Captain Cook in Anchorage, Alaska, Crow's Nest offers 360-degree views and an upscale menu from chef Reuben Gerber. It's a AAA four-diamond restaurant with plenty of dark woods and a 10,000 bottle wine list, and the menu is positively luxurious: Indulge in foie gras with pistachio, gooseberries, apricots, and fruit coulis; a daily risotto; Alaska king crab bisque with sherry gelée; prime beef rib-eye with roasted broccolini and bordelaise; and duck breast with porcini duxelles, Parisian gnocchi, duck pancetta, spruce tip salt, and crowberry gastrique.Cathy M./Yelp
Arizona: Orange Sky (Scottsdale)
Offering one of the best sunset views in Arizona, Orange Sky is perched atop Talking Stick Resort and offers 360-degree views from floor-to-ceiling windows 15 stories up. Snag one of the high-backed enclaves on the side of the dining room and you can enjoy dishes like wagyu beef cheek-stuffed marrow bone with Calabrian chutney and celery root purée; a chilled seafood tower; or an elk loin or center cut beef tenderloin sliced tableside in nearly complete privacy.Orange Sky/Yelp
Arkansas: One Eleven at the Capital (Little Rock)
A serene and stylish white-tablecloth restaurant inside the Capital Hotel in Little Rock, Arkansas, One Eleven has hardwood floors, original artwork on the walls, and plenty of natural light. Executive chef Joël Antunes won a James Beard Award for Best Chef: Southeast in 2005 for his Atlanta restaurant Joël, and his culinary skills are on serious display here in dishes like cured and smoked pork loin with mostarda chutney; roast duck breast with duck tortellini and honey ginger sauce; grilled prime beef fillet with bordelaise; and seared diver scallops with shiitake mushrooms, potato gnocchi, and lemon beurre blanc. The wine list is also expertly curated.Capital Hotel
California: The French Laundry (Yountville)
Thomas Keller is a perfectionist who approaches contemporary American food with classical technique. His French Laundry in Napa Valley, California, with its now-famous blue door, has established new standards for fine dining in this country. Two $310 nine-course tasting menus are devised each day (one traditional, one vegetarian), and no single ingredient is ever repeated throughout the meal. The classic "oysters and pearls," pearl tapioca with Island Creek oysters and white sturgeon caviar, is a perennial favorite. While items like sautéed fillet of Chatham Bay cod, sweet butter poached Stonington Maine lobster, and charcoal grilled Snake River Farms "calotte [rib-eye cap] de boeuf" may sound simple enough, the refinement with which they are presented are anything but. In 2012 The French Laundry received a coveted AAA Five Diamond Award, and it is perennially named one of the top 10 restaurants in America.The French Laundry/Yelp
Colorado: Frasca Food & Wine (Boulder)
In the Friuli region of northeastern Italy, a frasca is a roadside farm restaurant, serving simple regional food. Frasca Food & Wine captures the spirit of these venues in Boulder, Colorado, while also championing the vast diversity of Colorado's unique culinary resources. Owners Bobby Stuckey and Lachlan Mackinnon-Patterson have created a warm and inviting space that can accommodate an impromptu dinner or an evening of fine dining.Frasca Food and Wine/Yelp
Connecticut: David Burke Prime (Mashantucket)
The best steakhouse in Connecticut is tucked away inside the gleaming and expansive Foxwoods Resort Casino. David Burke Prime executive chef Pedro Avila dry-ages his steaks on site in a salt-brick aging room, and the overall experience can compete with any of the best steakhouses in New York. Steaks here age from 28 to up to 45 days, and the 55-day dry-aged rib-eye for two is an absolute masterpiece. The menu is rounded out by live lobsters, massive shellfish towers, prime rib, and playful appetizers including surf and turf dumplings and candied bacon.David Burke Prime/Yelp
Delaware: Green Room (Wilmington)
The Green Room, located inside the elegant Hotel Du Pont in Wilmington, Delaware, is about as ornate as a restaurant can get. The walls are oak-paneled, the ceiling is coffered and oak beamed, rich draperies hang from the windows, and lighting is provided by ornate chandeliers and sconces. It's also been recognized with the AAA Four-Diamond Award and Forbes Four-Star Award. Even though it may be dripping with Gilded Age opulence, chef Keith Miller's menu is anything but staid. Standouts include pan-seared sea scallops with smoked blueberry purée and Cheddar grits; grilled veal porterhouse with roasted garlic demi saice, creamed fingerlings, and tri-color baby carrots; and fillet of salmon with red curry coconut cream sauce, forbidden rice, and local asparagus.Green Room/Yelp
Florida: Bern's (Tampa)
Don't come to Bern's if you're on a diet; this steakhouse in Tampa, Florida, is about wonderful excess. There are 20 kinds of caviar on the menu of this big, old-style, legendary establishment. The menu also includes two preparations of foie gras, two kinds of steak tartare (one with truffles), oysters three ways, endless varieties of fish and shellfish, 16 different cheeses both domestic and imported, nearly 50 desserts (including gluten- and sugar-free varieties) - served upstairs in a special dessert room - and a list of about 7,000 wines (5,500 of them red). Oh, and did we mention steaks? There are seven different cuts in a total of 51 different sizes (from 6 ounces of filet mignon to 60 ounces of strip sirloin), broiled to eight different temperatures, from very rare ("no crust, cold and raw") to, gulp, well-done ("sturdy little crust, no color, no juice, dried out"). Come hungry.Pezz Photo
Georgia: Bacchanalia (Atlanta)
Part of the Star Provisions complex, Bacchanalia has long been one of Atlanta, Georgia's premier fine-dining destinations. Executive chef David Carson and chef de cuisine Matthew Adolfi propose an elegant five-course menu for $95 (a comparative bargain), with suggested wines in two serving sizes. Start, for instance, with crab fritter with Thai essence, citrus, and avocado; then go on to Maple Leaf duck with chicory and peppercorn; followed by a cheese course of Georgia Gold Cheddar with walnut, endive, and apple; and finish with chocolate cake with olive oil ice cream and puffed rice.Courtesy of Bacchanalia
Hawaii: Alan Wong's (Oahu)
Considered a godfather of modern Hawaiian cuisine, Alan Wong creates traditional cultural dishes with a contemporary twist using the finest, island-grown ingredients at his eponymous restaurant, a Honolulu staple since 1995. While maintaining close relationships with Hawaii's farmers and agricultural society, Wong has won a James Beard Award for Best Chef in the Northwest and was named Master of Hawaii Regional Cuisine by Bon Appétit, among numerous other awards. These accolades are immediately apparent upon tucking into dishes such as the steamed shellfish bowl with lobster, shrimp, clams, mussels, and snapper in a bouillabaisse-style broth; ginger-crusted long tail red snapper with miso sesame vinaigrette; or macadamia nut-coconut lamb chops.Lawrence C./Yelp
Idaho: Chandlers (Boise)
The upscale and classy Chandlers is an institution in Boise, Idaho. It features a stylish martini bar, live jazz nightly, and four varieties of beef: USDA Prime from Chairman's Reserve, natural and organic grass-fed beef from Oregon's Painted Hills, American Kobe from Snake River Farms, and Japanese wagyu. The 8-ounce center cut American Kobe might just be the single best steak you'll find in the state, especially when paired with house-made béarnaise and a side of crazy-good mashed potatoes. Chandler's also happens to have one of the state's best seafood selections - you just might forget it's landlocked.Chandlers/Yelp
Illinois: Alinea (Chicago)
The menu at Alinea can sometimes sound deceptively simple ("scallop with citrus aroma," "woolly pig, fenel, orange, squid," and suchlike), but what shows up on the plate is absolutely original and almost always dazzlingly good. Chef/owner Grant Achatz consistently turns out some of the most imaginative and delicious contemporary (or modernist, if you will) cuisine in the country, and it's better than ever after closing down a couple years ago for an extensive five month renovation. The Chicago, Illinois, restaurant now offers three distinct experiences: The Kitchen Table, a six-person kitchenside private dining room; The Gallery, a 16- to 18-course meal with two nightly seatings of 16; and The Salon, a "more approachable" 10- to 12 course menu served in the three second-floor salons. At Alinea, you never quite know what you're going to be served, but a paradigm-shifting experience is all but guaranteed.Amerlia M./Yelp
Indiana: St. Elmo Steak House (Indianapolis)
Setting foot into St. Elmo is like stepping back in time - to 1902 Indiana to be exact. The saloon-style décor hasn't changed, save for a '90s-era expansion, and neither has the menu: There's a wide selection of wet-aged steaks and chops, a classic shrimp cocktail with sinus-clearing cocktail sauce and saltines, a wedge salad, and a loaded baked potato, all served with the professionalism you'd expect from a place that's been doing it for more than 100 years (one waiter has been on staff since 1976). St. Elmo is steakhouse-meets-comfort food, an inviting place where time really stands still. That commitment to keeping the past alive doesn't mean that quality suffers, however; the menu proudly displays the names of 17 local sources for the food served.Nisita K./Yelp
Iowa: 801 Chophouse (Des Moines)
An ideal white tablecloth steakhouse, 801 is a perfect restaurant for celebrating a special occasion in Iowa. All steaks are USDA Prime, and all the standard cuts are covered - strip, fillet, rib-eye, porterhouse - with a few surprises, like a stellar prime rib, a 24-ounce Delmonico steak, and fillet medallions topped with lobster and wild mushrooms. Be sure to start with the pancetta-wrapped scallops or lobster corn dogs, and be sure to set aside time to study the wine list.Courtesy of 801 Chophouse
Kansas: Scotch & Sirloin (Wichita)
With more than 50 years under its belt as Wichita, Kansas' top steakhouse, "The Scotch" serves steaks from Sterling Silver (which sources its meat from the Great Plains), ages it in-house for 30 days, portions them into steaks in-house, and cooks them under a 1,600-degree broiler. The prime rib is legendary, the steak tartare and fried lobster strips are must-orders, and the wine list is spectacular. It's also one of the few steakhouses that offers an in-house butcher shop, so you can grab a couple rib-eyes on your way out as well.Scotch & Sirloin/Yelp
Kentucky: Malone's (Lexington)
When restaurateur Brian McCarty realized that nowhere in the Lexington, Kentucky, area could he get a steak as good as the USDA Prime cuts he'd eaten in Chicago, he decided to singlehandedly change that. Today Malone's is one of the city's best restaurants, and they're even selling their own line of steaks (purchased from those same Chicago butchers) online. At the restaurant, a wide variety of steaks are cooked under an infrared broiler, including 12-ounce prime sirloin, filet mignon with king crab legs or crispy fried lobster tail, and rib-eye, and prime rib is also a standout. Make sure you start with their famous steak and potato soup.Magnus Lindqvistc
Louisiana: Commander's Palace (New Orleans)
A slice of New Orleans, Louisiana, dining history - it opened in 1880 - this culinary landmark has long been collecting accolades for everything from its service to its wine list and of course its "haute Creole" cuisine. Two of its alumni, it might be noted, are Paul Prudhomme and Emeril Lagasse - but with chef Tory McPhail at the ovens for over a decade, Commander's Palace is still going strong. Come hungry and ready for such dishes as the legendary turtle soup; pecan-crusted Gulf fish with crushed corn cream, spiced pecans, petite herbs, and prosecco-poached Louisiana blue crab; and the 14-ounce center- cut veal chop Tchoupitoulas over goat cheese grits and local vegetables.Allie C./Yelp
Maine: Fore Street (Portland)
Fore Street's wood-roasted specialties have kept the restaurant at the top of the heap in Portland, Maine, since 1996. Locally harvested mussels, diver scallops, turnspit-roasted chicken and pork loin, marinated hanger steak, and other basics, accompanied by vegetables grown or foraged from nearby farms and fields, are the staples of the seasonally changing menu here. Fore Street is all about hearth, rustic charm, and a lack of artifice. The open kitchen center stage fascinates, its chefs behind a vast butcher block working the brick oven as open flames lick the meat that turns on a rotisserie, embers flying. Co-owner and chef Sam Hayward was a pioneer in locally derived, simply cooked restaurant fare at Fore Street.Mike C./Yelp
Maryland: Charleston (Baltimore)
Open since 1997 in Baltimore, Maryland, restaurateur Tony Foreman and chef Cindy Wolf's Charleston has been the go-to destination for well-to-do Baltimoreans for more than two decades. Drawing on both French and South Carolina Lowcountry influences, the restaurant offers a prix fixe menu of three to six courses of dishes like cornmeal-fried oysters with lemon-cayenne mayonnaise and Upland cress; shrimp and grits with tasso ham, andouille, and Anson Mills grits; sweetbreads en cocotte with seared foie gras, oyster mushrooms, macaroni, and cognac cream; and grilled French quail with pecan stuffing, Vidalia onion beignets, and banyuls reduction. Each menu item has a corresponding wine pairing; we suggest you take them up on their offer.Foreman Wolf Restaurant Group
Massachusetts: L'Espalier (Boston)
At L'Espalier, the most upscale restaurant in Boston, Massachusetts, chef Frank McClelland serves a variety of tasting menus that draw on French influences to turn New England-sourced ingredients into truly luxurious creations. After taking a seat in one of the three romantic dining rooms (each of the four rooms have their own unique design sceme), you'll be treated to dishes including game bird terrine with beets, green peppers, and onion brûlée; Pineland Farms roasted beef tenderloin with chanterelles, Brussels sprouts, and new potatoes; poached gray sole with toasted hazelnuts, endive, and grapes; and roasted duck with Sauternes-poached raisins, Turkish figs, Puy lentils, and foie gras.
Michigan: Roast (Detroit)
Michael Symon is one of America's most fearless, fun-loving, and unpredictable chefs, and at his entry into the Detroit, Michigan, dining scene, all of this is evident and more. The dinner menu at Roast contains delicious and unexpected twists including beef cheek pierogies, pork belly with watermelon and halloumi, and "roast beast" with cassoulet and pork sausage - and the steak selection isn't fooling around. Dishes like filet mignon with crab béarnaise, dry-aged New York strip with smoked mushroom conserva, dry-aged rib-eye with preserved lemon and smoked garlic, and dry-aged porterhouse for two with marbled potato and caramelized onion will make immediately obvious why Symon is one America's top chefs.Jennifer F./Yelp
Minnesota: Murray's (Minneapolis)
If you're looking for a classic steakhouse experience and happen to be in Minnesota's Twin Cities, drop into the recently renovated Murray's, which has been going strong since 1946. Opened by Art and Marie Murray, the restaurant is still in the family, and many of Marie's old recipes are still used.
Their famed "Silver Butter Knife Steak for Two," a 28-ounce strip loin carved tableside, is one of the country's great monuments to a well-made steak. Thankfully, the renovation didn't do away with any of the restaurant's classic charm (although it thankfully replaced the banquet hall-style pink drapes and chairs), and the classic neon sign is right where it's always been.
Mississippi: City Grocery (Oxford)
The tight-knit city of Oxford, Mississippi, opened its arms to New Orleans-born chef John Currence when he launched City Grocery in 1992 and never let go. Snag a table on the second-floor balcony if it isn't too warm outside and dine on Southern comfort favorites like shrimp and grits or a muffaletta (offered only at lunch, when you'll struggle to decide between that, the burger, and the roast beef po' boy), or indulge in delicious dishes like Mississippi pork osso bucco, smoked and grilled sumac duck breast, and Mississippi rabbit ragù. Don't forget that Currence has created the best of both worlds for himself, something that you'll probably want to take advantage of when it comes time for a nightcap: a chef's restaurant downstairs, and the kind of bar where a chef would want to hang out after work upstairs.Courtesy of City Grocery
Missouri: Jess & Jim's (Kansas City)
Even in Kansas City, Missouri - a town known for great steak - Jess & Jim's stands apart from the pack, and did so even before Calvin Trillin put it on the map in 1972, when he named it one of the country's best steakhouses in Playboy. Family-owned and -operated since 1938, this no-frills, casual steakhouse is no pomp and all steak. The beef is from Wichita-based Sterling Silver and is hand-cut daily (trimmings are ground into meat for world-class burgers). It's served completely seasoning-free, all the better to taste the meat in its unadorned glory. You could go for the KC strip, a cut that this restaurant helped to popularize, but you might as well go all out and order the "Playboy Strip," named in honor of the publication that helped make this place famous: a two-inch-thick, 25-ounce sirloin. Save room for the twice-baked potato.Coburn S./Yelp
Montana: Ten (Billings)
Ten, located in the Northern Hotel in Billings, Montana, is a destination for locals looking to celebrate. Chef Nick Steen's menu puts local ingredients to good (and creative) use in dishes like Montana-raised veal porterhouse with pesto couscous, sun-dried tomato cream, artichoke hearts, fried onion, and bourbon barrel-aged sherry vinegar; milk- braised pork shoulder with caramelized cabbage, local rye berries, and walnut gremolata; and local trout with white beans, Spanish chorizo, pickled peppers, and romesco. Be sure to start your meal with one of the classic drinks on the restaurant's cocktail menu.Courtesy of TEN
Nebraska: Gorat's (Omaha)
When Warren Buffett regularly holds court in your restaurant, you know you've got a keeper. That's the case at Omaha, Nebraska, landmark Gorat's, which has been going strong since 1944. It remained in the Gorat family until 2012, when it was purchased and given a renovation, but the quality and preparation of the steak (which comes from - where else? - Omaha Steaks) is as good as ever. For the true Buffett experience, do as he does and order the T-bone, rare, with a double order of hash browns, and a Cherry Coke.Lan S./Yelp
Nevada: Joël Robuchon (Las Vegas)
The cooking is simply exquisite in this opulently furnished dining room in the MGM Grand Hotel & Casino in Las Vegas, Nevada, which was the only three-Michelin-star restaurant in the city when the guide covered Vegas. As the first restaurant opened in America by the famed, award-winning Robuchon, who passed away last year, Joël Robuchon maintains the highest standards under the guidance of chef Christophe de Lellis. Everything is impeccable, from its superb service and impressive (and impressively pricey) wine list to such finely crafted dishes as Le Caviar Imperial, a disc of king crab topped with an ample amount of osetra caviar, atop a crustacean gelée dotted with cauliflower purée. The 18-course tasting menu, which was completely revamped two years ago, is a truly memorable experience - as well it ought to be at $445 a head, wine not included.MGM Resorts International
New Hampshire: Hanover Street Chophouse (Manchester)
Hanover Street Chophouse might just be the swankiest restaurant in the entire state of New Hampshire; it's clubby, elegant, and exactly the type of place where you'll want to become a regular. Classing up downtown since 2005, an ideal meal there might start with a selection of local cheeses, thick-cut Neuske's bacon, and a seafood tower, then continue with a dry-aged bone-in rib-eye and one of their six filet mignon preparations, in either 8 or 12 ounces (bacon maple burbon jam and blue cheese fondue are always good options). Make sure you accompany it with a wine from their 200-bottle collection.Neal Young
New Jersey: Scalini Fedeli (Chatham)
Located inside a New Jersey farmhouse dating from the mid-1700s, the elegant and inviting Scalini Fedeli is entering its 24th year, still under the helm of founding chef Michael Cetrulo. With white tablecloths, high vaulted ceilings, and antique pine floors, just setting foot inside the restaurant sets the stage for a celebratory (and/or romantic) meal. Cetrulo's menu fuses French and Italian; some standouts include diver sea scallop carpaccio with citrus dressing and tapenade; soft egg yolk raviolo filled with spinach and ricotta topped with Parmigiano and melted truffle butter; potato-crusted snapper over sautéed wild mushrooms with red wine reduction and roasted beets; and veal chop with porcini-Dijon sauce and braised vegetables. This restaurant was so successful that it spawned a New York City location in 2000, which is still going strong.Sam T./Yelp
New Mexico: The Anasazi Restaurant (Santa Fe)
The luxurious Rosewood Inn of the Anasazi in Santa Fe, New Mexico, is home to the city's most upscale eatery, The Anasazi Restaurant. Chef Edgar Beas sources much of his menu from 13 different local farms, and the end result is a quintessential New Mexican dining experience. The menu is constantly changing, but sample menu items include duck breast with smoked corn pudding, summer squash, and husk cherry; pork belly with Anasazi bean, huitlacoche, wilted chard, and pork jus; and dry-aged prime strip loin, local mushrooms, kohlrabi, onion marmalade, and fingerling potato.Anasazi Restaurant & Bar/Yelp
New York: Eleven Madison Park (New York City)
Although Eleven Madison Park opened to much fanfare and subsequent acclaim in 1998, it was Danny Meyer's hiring of Swiss-born Daniel Humm to helm the kitchen in 2006 that elevated the place to the level of the finest restaurants in the country. Humm bought Eleven Madison from Meyer in 2011, in partnership with his front-of-house counterpart, Will Guidara, and didn't miss a beat. The chef is firmly in control: While Humm will tailor his single $295 multi-course tasting menu to accommodate allergies, dietary restrictions, and ingredient preferences, there is no à la carte selection or smaller menu available. The particulars of the dishes change frequently, but the technique is contemporary French and modernist. The ingredients are heavily New York-based, and the culinary traditions on which the food is based are often those of Gotham street or deli food, producing notably unique results (a roasted dry-aged duck, scented with lavender and honey, is a standby). A recent renovation gently modernized the dining room (and completely overhauled the kitchen), and reservations are just as difficult to get as always. If you can snag one, however, and can spare the expense, there's no better New York restaurant for a special-occasion meal.Aaron E./Yelp
North Carolina: Fearrington House Restaurant (Pittsboro)
Open since 1980 inside the AAA Five Diamond-rated, Relais and Châteaux-operated Fearrington House Inn just outside Chapel Hill, North Carolina, the elegant Fearrington House Restaurant offers four different menus, ranging between three and eight courses. The menus change regularly, as nearly every ingredient is either sourced from the property or from nearby farms and gardens, and they're served in a series of intimate dining rooms inside an old farmhouse. Expect dishes like house-cured bacon with heirloom carrot, pistachio, Medjool date, and granola; black truffle agnolotti with walnut, Rainier cherry, chanterelle, and Madeira; and veal tenderloin with foie gras, truffle, celeriac, and nori from chef Colin Bedford, with an expertly curated wine and cocktail selection. Be sure to end your meal with the legendary hot chocolate soufflé.Greg F./Yelp
North Dakota: 40 Steak & Seafood (Bismarck)
Each of the five dining rooms at the spacious 40 Steak & Seafood represents a different aspect of North Dakota - women of the prairie, cattlemen, governors, oil booms, families - and they each offer different décor and furnishings. USDA Prime steaks offered include boneless rib-eye, bacon-wrapped fillet, flat iron, and hanger steak with gorgonzola mustard and bacon. But for a quintessential North Dakota culinary experience, splurge on one of their bone-in rib-eyes, dry aged for either 90, 150, or a whopping 260 days. That's certainly something you don't see too often.Kasee H./Yelp
Ohio: Red (Cleveland)
With two locations in Cleveland, Ohio, Red is stylish, classy, and just about everything you look for in a steakhouse. Steaks are certified Angus and there are plenty of traditional classics like oysters, French onion soup, and shrimp cocktail, but you'll also find unique offerings like a free-range veal chop stuffed with foie gras, mushrooms, and fontina as well as Italian options like lobster fra diavolo and linguine with clam sauce.
Their off-menu surf and turf, which pairs an herb-brushed tomahawk rib-eye with a king-crab-stuffed 16-ounce lobster tail, also might just be America's best. High-rollers, take note: If you want to top your steak with seared foie gras with black truffle demi-glace, nobody will stop you..../Yelp
Oklahoma: Red PrimeSteak (Oklahoma City)
Oklahoma City's upscale Red PrimeSteak is a sleek and modern steakhouse that serves some of the finest steaks and seafood in town. Splurge on a 40-day dry-aged rib-eye or New York strip and top it with your choice of more than a dozen crusts and sauces, including guajillo chile crust, roasted poblano chimichurri, brown sugar and sea salt, and homemade Worcestershire. There's plenty to explore if you're not in the mood for steak as well: the lobster-crusted seabass thermidor-style, jerk-ribbed red snapper, and fried chicken are also standouts.Red PrimeSteak/Yelp
Oregon: Beast (Portland)
Much of the charm at Beast, apart from that provided by the wide-ranging modern American menu (need we add that it's local and sustainable in nature?), comes from family-style dinners served in an intimate atmosphere not much bigger than four or five of Portland, Oregon's famed food carts. Chef-owner Naomi Pomeroy accepts just enough reservations for two six-course dinner seatings (6 p.m. and 8:45 p.m.) Wednesday through Saturday, as well as two three-course brunch services and one dinner service every Sunday. Patrons dine at a pair of communal tables (the restaurant seats just 24), where they are served the prix fixe menu of the day. Those lucky enough to snag a seat at the tables are sure to be treated like family (the best spot in the house, at the corner of the prep table in the center of the kitchen, only seats two).David C./Yelp
Pennsylvania: Vetri Cucina (Philadelphia)
Chef Marc Vetri 's 21 year-old Philadelphia, Pennsylvania, flagship Vetri Cucina offers diners sophisticated, hand-crafted Italian and Italianate specialties, served only in the form of six-course tasting menus. Available items are listed under Antipasti, Pasta, Secondi, and Dolce (dessert); chef de cuisine Matt Buehler will personalize the menu to your taste. You might end up with, for instance, roasted cauliflower with bagna cauda, lumache with duck ragù, guinea hen with seasonal mushrooms, and chocolate polenta soufflé for dessert. All is served with precision and grace, and there is a wine cellar of more than 2,500 bottles to choose from.Peter B./Yelp
Rhode Island: Al Forno (Providence)
On South Main Street in the heart of Providence, Rhode Island, Al Forno offers quintessential Italian dining for those who can't afford the flight across the Atlantic. Husband-and-wife owner-chefs George Germon and Johanne Killeen received the Insegna del Ristorante Italiano from the Italian government, a rare honor for Americans, attributable to their informed passion for pasta along with their invention of the grilled pizza. They also, though, aim the culinary spotlight on Rhode Island's defining vegetables - corn, squash, beans, and tomatoes - prepared simply, with the authentic Italian panache one would expect of multiple James Beard Award honorees. Sadly, George passed away a few years ago, but his flagship invention, grilled pizza, is still influencing chefs around the world, and Al Forno still serves the definitive version. In fact, it's the best pizza in Rhode Island.Neil L./Yelp
South Carolina: McCrady's (Charleston)
When a restaurant is so venerable that it lands a spot on the National Register of Historic Places and Landmarks, you probably expect classic dishes that don't rock the boat. But McCrady's in Charleston, South Carolina, is anything but traditional, with an innovative menu that changes regularly. In fall 2016, founding chef/ owner Sean Brock transformed the original McCrady's dining room into the more casual McCrady's Tavern and moved the fine-dining McCrady's into an adjacent space; the 22-seat restaurant features an open kitchen and a chef's tasting counter (Brock left his restaurant group last year, and today McCrady's is helmed by chef Jim Stein). Expect dishes like 60-day dry aged beef from Bear Creek Farm with ember-roasted carrot, bordelaise sauce made from carrot juice, and chickweed; and cured foie gras covered in peanut chocolate with a base of puffed Carolina Gold rice and caramel.Andrew Cebulka
South Dakota: Minerva's (Sioux Falls)
Minerva's today has nine restaurants in South Dakota, Iowa, and Michigan, but the original Sioux Falls location, dating back to 1977, is the one to visit. With white tablecloths, dark woods, and spacious booths, it's a comfortable and inviting place to linger over a celebratory meal with a hand-cut steak, roasted duck, Dakota buffalo burger, breaded Canadian walleye, or their famous crab artichoke bake. The wine list is varied and affordable, and there's outdoor seating in the summer.Adriana K./Yelp
Tennessee: The Barn at Blackberry Farm (Walland)
The cuisine at Barn at Blackberry Farm in Walland, Tennessee, is so emblematic that it has inspired a new category: Foothills Cuisine (the foothills being those of the Smoky Mountains), a term that has actually been copyrighted. If ever there was an appropriate use of the term "farm-to-table," this is it. The Barn (think antique linens, custom chairs, and sterling silver - with gentlemen required to wear jackets) uses the estate's produce and products in a dynamic menu of Smoky Mountain regional dishes with global flair like Springer Mountain Chicken with Carolina Gold rice grits, broccolini, and roasted mushrooms; apple and duck heart salad with hop vinaigrette, candied pecans, crème fraîche, and sage; and hearth-roasted celery root with parsnip, cippolini onions, and mushrooms.Courtesy of the The Barn at Blackberry Farm
Texas: Fearing's (Dallas)
Located in The Ritz-Carlton Dallas, Fearing's features modern Southwestern-American cuisine with a farm-to-table approach. Chef Dean Fearing kind of wrote the book on modern Texan cooking (one of his cookbooks is literally called 'The Texas Food Bible'). What does "modern Southwestern-American cuisine" mean? Barbecued shrimp taco with mango and pickled red onion; barbecued short rib enchilada with queso fundido; mesquite-grilled wagyu rib-eye with West Texas mop sauce; and "Texas carpaccio" - wagyu beef with Texas olive oil, grana padano, crispy capers, and pickled golden beets. With many dining venues on-site, diners can choose from anything from the outdoor patio to the more upscale Gallery. If you're dining chef-side in Dean's Kitchen, or at the Chef's Table, look for the ebullient chef; he's almost always present. And make sure to order his signature tortilla soup.Fearing's Restaurant/Yelp
Utah: Powder (Park City)
Located inside Park City, Utah's luxurious Waldorf Astoria, the season-driven menu at Powder is creative, delicious, and quite expensive. Relaxed yet upscale, with reclaimed wood floors and large windows overlooking the hotel's courtyard, Powder is an ideal restaurant for both an après-ski meal or an anniversary dinner. Chef Michael Zachman's menu highlights local, seasonal ingredients in dishes like pappardelle with rabbit ragout, wild mushrooms, truffle jus, and parmesan snow; local venison with yam purée, baby carrots, wilted kale, and thyme veal jus; guajillo-rubbed buffalo tenderloin with winter succotash, beetroot purée, and huckleberry jus; and foraged mushroom pot pie with celery root, truffles, and Gruyère veloute.Powder/Yelp
Vermont: Trattoria Delia (Burlington)
One of the most romantic restaurants in Burlington, Vermont, the 26-year-old Trattoria Delia occupies a charming basement space and warms the cold night with a fireplace and traditional regional Italian fare. It's been going strong since 1993, and all pastas are either hand-rolled and cut or made using an Arcobaleno extruder with traditional Italian brass dies. So we definitely suggest you sample some pasta dishes - the chitarra all'Amatriciana (with house-cured guanciale) and tagliatelle al terre e mare (with local scallops and porcini mushrooms) are standouts - but entrées like prosciutto-wrapped Vermont rabbit and slow-braised short rib are also spectacular. Make sure you sample the house-made gelato for dessert.Foursquare
Virginia: Inn at Little Washington (Washington)
Self-taught chef Patrick O'Connell opened this Virginia restaurant in 1978 in what was originally a small-town garage, about an hour's drive from D.C. He formed alliances with local farmers and artisanal producers long before it was fashionable, and developed into a sophisticated modern American chef of the highest order. Menu items at The Inn at Little Washington might include classics like American osetra caviar with peekytoe crab and cucumber rillettes, napoleon of chilled Maine lobster with pommes Anna, and veal "Shenandoah" (prosciutto-wrapped loin with country ham ravioli and fontina); there are also vegetarian creations like apple rutabaga soup and cauliflower steak with yellow Indian curry, along with indulgences like hot and cold foie gras with Sauternes gelée and quince marmalade. The Inn, a member of the Relais & Châteaux group, has a much-deserved AAA Five Diamond rating.Robert G./Yelp
Washington: Canlis (Seattle)
Canlis is a true Pacific Northwest landmark. It's been open in Seattle, Washington, since 1950, serving fresh, seasonal dishes that are more polished than cutting-edge in a rustic-modern space whose use of native wood and stone evokes forests and streams. Canlis was revolutionary when it opened due to its stunning architecture (Roland Terry and Pete Wimberley collaborated on an original design meant to echo Frank Lloyd Wright) and trailblazing menu of upscale Northwest cuisine (which founder Peter Canlis essentially invented), and it's still blazing new trails while keeping the classics, such as the famous Canlis salad (romaine, bacon, mint, oregano, and Romano with a dressing of lemon, olive oil, and coddled egg), on the menu. Note that current co-owners Brian and Mark Canlis try to maintain the restaurant's reputation as Seattle's dressiest restaurant by requesting that men wear a suit or a sport coat.Canlis/Yelp
Washington, D.C.: Minibar
They really have tried to make it easier on everyone, but getting into Washington, D.C.'s minibar, where protean chef José Andrés channels Spanish avant-garde cuisine, is still difficult. The restaurant now accepts reservations on a seasonal basis (in three-month periods), with each season opening one month in advance. But you still need to send them an email a couple of months ahead of time and keep your fingers crossed. When you do get what is still essentially the reservation of a lifetime (let's be honest here), you'll perch at one of two counters that overlook the kitchen, which The Washington Post critic Tom Sietsema called "suggestive of an operating theater when you factor in the chefs in their whites, bending over dishes manipulated by tweezers, tongs, liquid nitrogen and cloches galore." Expect a "molecular gastronomy" experience filled with culinary hat tricks - think edible rubber duckies, popcorn that smokes in your mouth, and a churro made with veal tendon. Even with a price tag of $275 for 25 to 30 (mini) courses, it's a steal of a deal.Minibar by José Andrés
West Virginia: The Chop House (Charleston)
Diners in the mood for a classic and old-school steakhouse experience in West Virginia's "other Charleston" should look no further than The Chop House. All steaks here are USDA Prime, available as 8- or 11-ounce filet mignon, steak au poivre, New York strip, 24-ounce porterhouse, or 22-ounce blackened or barbecued cowboy rib-eye. Beef Wellington on the menu is also a nice touch, as is a generous seafood platter, fried lobster bites, and a roasted rack of venison.The Chop House/Yelp
Wisconsin: Ristorante Bartolotta (Wauwatosa)
Renowned chef Paul Bartolotta's flagship Italian restaurant, Ristorante Bartolotta, is located on the outskirts of Milwaukee, Wisconsin, and it's been drawing guests from downtown for more than 20 years. A must-order is the Uovo in Ravioli (a single large raviolo encasing ricotta, spinach, and a whole runny egg yolk). Other standouts include hand-cut pappardelle with slow-braised duck ragù, a half chicken roasted under a brick, and whatever is on the chef's three-course seasonal menu.Ristorante Bartolotta/Yelp
Wyoming: Piste Mountain Bistro (Jackson)
You need to ride a gondola up to Piste Mountain Bistro in Wyoming's Jackson Hole Mountain Resort, but you'll be glad you did. Chef Wes Hamilton serves locally-sourced dishes 9,095 feet up, where the vibe is sleek, modern, and comfortable. Grab a seat outdoors if the weather's right (dinner is only served during the summer, but a more casual lunch is available year-round), and enjoy entrées including Snake River Farms rib-eye cap with corn nage, asparagus, wild mushrooms, and spoon bread; black cod with coconut kafir rice cake, edamame purée, chile-roasted turnips, miso glaze, and nori salt; and a daily farmers market salad. If you visit, though, be prepared to shell out: It's also the most expensive restaurant in the state.
More From The Daily Meal:
101 Best Restaurants in America
The Best Chocolate Shop in Every State
The 75 Most Romantic Restaurants in America
The Oldest Restaurant in Every State
Dishes You'll Only Find in the South
Piste Mountain Bistro/Yelp


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Read latest COVID-19 advice for parents and childcarers here
Start by entering your postcode to set up your FREE
account and read reviews about childcarers local to you.
You can then book childcare online – just select the
date, time and address for your booking.
Choose the local carers you'd prefer us to offer your bookings
to first and we'll keep you updated of progress by email.
Your childcarer will call you before the booking and you should pay
her for her time at the end. Rates start from just £8.75.
Pay nothing until after you have used Sitters - guaranteed. A booking
fee (£4-£6) and quarterly membership fee (£14.95) will only be
charged to your credit card after your booking has taken place.
Read reviews of approved Sitters local to you
I just wanted to say what a delight Amanda Wright was when she came to look after my 3 children last night. The kids absolutely loved her and my 6 year old daughter even asked me this morning when Amanda would be coming again to look after her- she usually hates us going anywhere without her! She also had the unenviable task of clearing up an accident my recently potty trained 3 yeear old had, but she took it all in her stride and even changed his bedding for me as he had managed to soil it. I just wanted to say a massive well done, we were both very impressed with her.
This was the first time we had used sitters.co.uk and Samantha our sitter put us totally at ease as soon as she arrived. Our daughter was desperate to meet Samantha, so ended up staying awake until she arrived. Samantha shook our daughters hand and introduced herself showing her, her sitters ID, which she loved as it made her feel like a big girl. Samantha text us an hour later to let us know there were no problems, which allowed us to enjoy our evening without worrying about anything. All in all would definitely recommend Samantha and will definitely request her again.
Iryna was friendly and professional. She was on time and prior to that had called to let me know she will be coming. She was excellent with my child. It was the first time in more than 7 years leaving my 8 year old with someone other than family and I had peace of mind because she showed that she's experienced and more than able to cope with her. My child stated the next morning that she would love to have Iryna back whenever I choose to go on a night out.. Yipee, hopefully I can get my social life back on track. It has been long overdue. Thanks for everything.

subset: commoncrawl


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Maturity detail includes only cash bonds and cash equivalents.
Lower rated bonds may offer higher yields in return for more risk. Variable annuities are long-term investments designed for retirement purposes. Withdrawals prior to age 59 1/2 may be subject to a 10% IRS penalty.
Credit qualities are shown as a percentage of net assets. A bond rated Baa or higher (Prime-3 or higher, for short-term debt) is considered investment grade. This chart reflects the highest security rating provided by one or more of Standard & Poor's, Moody's and Fitch. Short-term cash bonds rated A-1+ are included in the AAA-rating category. Ratings and portfolio credit quality will vary over time. Credit quality includes the fixed-income portion of the portfolio. Derivative instruments, including currency forwards, are only included to the extent of any unrealized gain or loss on such instruments and are shown in the not-rated category. Cash is also shown in the not-rated category. The fund itself has not been rated by an independent rating agency.
‡ Lipper is an industry research firm whose rankings are based on total return performance, vary over time, and do not reflect the effects of sales charges. Past performance is not indicative of future results.


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Code Camp 7 - Registration Open!
Attendee registration has just been opened for Code Camp 7 - "Deer in Headlights"! Go to TheDevCommunity.org and reserve your slot! Thanks to Chris Pels for his great work on the site!
As I mentioned earlier, Code Camp 7 will be on March 31st and April 1st at the Microsoft office in Waltham, MA and is always a fantastic opportunity for learning, fun, and networking.
Look for speaker/session registration to be open in February. UPDATE - Speaker registration is now open!


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For those looking to be near Toronto without the noise, rush and hustle of big city life, Etobicoke is a popular place to build a future. Unfortunately, there are a lot of things that can stand in the way of obtaining the mortgage for the home of your dreams. That is where Ross Taylor and Associates, Canada's premier mortgage broker, comes into the equation. From start to finish, we've helped countless Etobicoke and surrounding area residents get onto the path to home ownership.
Different circumstances, requirements and objectives mean that no mortgage situation is the same. We use a consistent, effective and reliable formula to develop uniquely tailored mortgage solutions for each and every client. Our wide selection of mortgage offerings will ensure that we'll recommend the best option for your needs.
With thousands of happy clients, we can help you find the right mortgage or refinancing solution.
If you're looking for a licensed, reliable and dependable Etobicoke mortgage broker, give us a call today!
It was very nice dealing with Ross. I feel like he went out of his way to find the best mortgage deal for our situation. He was professional yet very easy-going and always easy to reach whenever we needed anything. He will also make sure to proactively follow up and find you whenever your inputs or any information is required to facilitate your case, so we never felt the need to worry or follow up with him on anything. Overall very pleased with the smooth transaction.
Ross was very helpful, my wife and I had never gone through this process before. He was able to explain everything and answer any questions we had. He was always available even when we had closing and questions after hours. I will definitely recommend Ross to others.
Thank you Ross for your patience, help and guidance for the seven years I have known you. Without Ross, I would not be enjoying this beautiful home. Ask Ross – he's the boss!
I've used Ross Taylor & Associates more than once now to secure a brand new mortgage, as well as refinance. I was very happy with the service on all occasions. Ross was always available on short notice, gave me valuable advice on all the options available, and recommended other products and alternatives. He kept the process streamlined and simple, and stayed on point with his requests most of the time.
I will definitely work with him again in the future.
Thank you so much for everything Ross. This was definitely a "model" refinancing in my books, we couldn't have hoped for more from a mortgage professional. I feel very fortunate that I stumbled across your "Ask Ross" site and will always remember how surprised I was to receive such a through and detailed response to my question. We will never hesitate to refer family and friends to you and would always reach out to you in the future for mortgage guidance.
After so much bad advice throughout the years Ross was a breath of fresh air, stress-free, no upselling – he made us feel comfortable. Ross never presumed anything. He would advise us and let us set our goals. He shared with us his own humble experiences that put him on the right track. He truly humanized the experience. We know if we ever need to refinance or find a new mortgage we will definitely ASK ROSS ……Thank you Ross


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With our new-found neighborhood, there's a new diner up in the center of town that we have been wanting to try for sometime. We headed to Brotherton's one Sunday for a brunch of sorts. They don't really serve brunch - but I got breakfast and Larry got lunch - so BRUNCH!
As always, I have to try the biscuits and gravy - this is a half-order. It was okay - not as good as Bluebird. I'm convinced some of these other folks don't use cream/milk in their gravy. It just tasted a little watery and too much pepper.
Why Should You Go? It's pretty standard diner fare - and the staff is very friendly. It's ALWAYS busy - so I think the neighborhood loves it. There's another diner down the street that is always empty - so I think if you're in Mt. Healthy - you go to Brotherton's. It very much has that small-town feel - which we liked. I'm sure there is something there that will be my favorite - I just have to find it.


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MedPulse - International Journal of ENT(Print ISSN: 2579-0854) (Online ISSN: 2636- 4727)
Index Copernicus ICV - 2018: 77.36 (Certificate)
Medpulse International Journal of ENT (MIJOENT) is a leading international journal that reflects the whole field of medical ethics. The journal promotes ethical reflection and conduct in scientific research and medical practice. It features articles on ethical aspects of health care relevant to health care professionals, members of clinical ethics committees, medical ethics professionals, researchers and bioscientists, policy makers and patients.
Medpulse International Journal of ENT (MIJOENT) is an open access, international, peer-reviewed general medical journal. The journal's full text is available online at http://medpulse.in/ENT/ . The journal allows free access to its contents. Medpulse International Journal of ENT is dedicated to publishing research in medical science from all disciplines and therapeutic areas of medical science or practice. The journal has a broad coverage of relevant topics across medical science or practice. Medpulse International Journal of ENT (MIJOENT) is one of the fastest communication journals and articles are published online within short time after acceptance of manuscripts. The types of articles accepted include original research articles, review articles, editorial, medical news, case reports, adverse drug reactions, short communications, correspondence, images in medical practice, clinical problem solving, perspectives and new drug updates. It is published monthly and available in print and online version. Medpulse International Journal of ENT (MIJOENT) complies with the uniform requirements for manuscripts submitted to biomedical journals, issued by the International Committee for Medical Journal Editors.
Volume 13 - January to March 2020 - (Current Issue)
Last date for Paper Submission: 25-March-2020
Publisher: Medpulse Publishing Corporation | Nigeria | India
Submit your Manuscript to email@example.com, firstname.lastname@example.com
DOI prefix: 10.26611
MedPulse is a member of Publishers International Linking Association, Inc. (PILA), which operates CrossRef (DOI)
Abbreviation The correct abbreviation for abstracting and indexing purposes is Med Int J of ENT
Fast Track Publication: Within 21 days of submission
Normal Publication: By 6 months
Fast track publication service Fast track publication service is provided to shorten the time to decision and publication. Authors if they wish can have their article published as Articles in Press within 21 days of manuscript submission (Conditional to acceptance and author does prompt corrections). In Press Articles are accepted, peer reviewed manuscripts, assigned at the time of online publication. If you wish to use fast track publication service, please submit your manuscript and write to editor with manuscript ID at email@example.com, email@example.com or call the editorial office: +91-9860840210.


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A wonderful abode in the Himalayas, the city of Shimla is surrounded by scenic pine-covered hills and snow-capped peaks. Located in the magnificent hill state of Himachal Pradesh in India, it is one of the most popular tourist destinations in the country. From honeymooners to adventure seekers, the city serves as a charming retreat to a large number of people. The enchanting beauty of this hill station has attracted countless filmmakers and cinematographers.
We have best offers on Shimla Holiday Packages from Guwahati, Shimla Holiday from Guwahati, Shimla Holiday Package from Guwahati, Holiday in Shimla from Guwahati, Holiday to Shimla from Guwahati, Holiday for Shimla from Guwahati, Holiday with Shimla from Guwahati.
Plan your upcoming Shimla Holiday Packages with us. we'll take you to the one in every of the amazing and engaging tour destination in the world Shimla!!!
Best Selling Holiday Packages of Shimla from Guwahati


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Assistive technologies
Acoustic headband with ear trumpets, Europe, 1901-1930
Some important medical technologies do not cure conditions. Instead they support our bodies' functions.
Understanding healthy body function in the 1800s
During the 1800s, biomedical scientists investigated how the body functioned. They examined many bodies and set limits for healthy body function. This helped doctors identify and understand disease. Doctors, engineers and inventors used this information to build machines to replicate certain healthy organs.
Designing machines for hospital, home and body
In the 20th century many machines were built to take over from bodies when they stopped working. In the 1920s iron lung breathing machines were developed. By the 1950s they were replaced by ventilators. Doctors found them less bulky and they gave better control. For patients the complete confinement of the iron lung was replaced by the invasive discomfort of the ventilator tube. However, both machines kept them alive.
Machines assisting the organs of critically ill patients became central to intensive care medicine in hospitals. However, devices such as kidney dialysis machines could be used in the patient's home. Other organ-assisting devices were implanted into the body. The pacemaker machine regulated the heartbeat and was invented by Albert Hyman in 1932. In 1958, Arne Larson received the first fully implanted pacemaker.
Replacing body parts
Technology to replace lost or surgically removed body parts was as important as machines assisting function. Prosthetics, replacements for limbs and other body parts, have been used since ancient times. Wheelchairs were developed alongside prosthetics to enhance mobility. Dentures are prosthetics used to replace missing teeth. Since around 700 BCE, dentures have helped restore the face's former appearance as well as the ability to chew food and speak clearly. Technologies embedded in the body, such as artificial hearts, hips, and knees, became common in the late 20th century.
Hearing aids and technology to assist sight
Medical technology can also assist impaired senses, especially sight and hearing. Ear trumpets were popular in the early 1800s. These horn-shaped devices directed and amplified sound into the ear. They were more sophisticated and effective than earlier hearing aids. Electric hearing aids appeared at the start of the 20th century. Improvements in technology shrunk them. By the 1950s, transistor technology meant devices could be worn behind the ear. The 1980s saw hearing aids small enough to be fitted in the ear. From the 1950s, cochlear implants, a form of bionic ear, were experimented with. This controversial technology does not amplify sound like ordinary hearing aids. Instead it stimulates hearing nerves inside the ear to provide a sense of sound to a profoundly deaf person.
Eye glasses to assist vision existed in the 1200s and were widespread by the 1600s. Even contact lenses have a long history. The concept is linked to Leonardo da Vinci in 1508. However, the first contact lenses were not fitted until 1888, by German physiologist Adolf Eugen Fick.
Personal choices and technology
Individuals base choices about medical technologies on many criteria. Some in the Deaf community have rejected cochlear implants which provide a sense of sound to a profoundly deaf or severely hard of hearing person. They believe sign language is a language in its own right, which defines Deaf culture. Issues of identity, politics and popular fashions guide choices about assistive technology. These include whether to wear prosthetic limbs, and how to deal with a hearing problem.
Enhancing or assisting?
Technology tests concepts of 'normal' body function. Scientists are working on bionic devices, which may restore and enhance body function. Technology could enhance our senses, intelligence and life expectancy. Some question the ethics of using machines to extend body function beyond what is 'normal'. Others argue people can choose how they want their bodies to look and function.
Related Themes and Topics
Related Objects
There are 150 related objects. View all related objects
Related links
Techniques and Technologies:
S. Blume, 'Histories of cochlear implantation', Social Science and Medicine, 4/9 (1999), pp 1257-68
H Kamenetz, 'A brief history of the wheelchair', Journal of the History of Medicine and Allied Sciences, 24 (1969), pp 205-10
R King, The history of dentistry: technique and demand (Cambridge: Wellcome Unit for the History of Medicine, 1997)
W Kolff and B Scribner, 'The development of Renal Hemodialysis', Nature, 8 (Oct 2002) pp 1063-65
G Pullin, Design Meets Disability (MIT press 2009)
M Ring, Dentistry: An Illustrated History (New York: Harry Abrahms, 1985)
J Wynbrandt, The Excruciating History of Dentistry, (New York: St. Martin's Press, 1998)
Z Twardowski, 'History of hemodialyzer's designs', Hemodialysis International, 12 (2008), pp 173-210
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When you're on a road trip, you get hungry. But a lot of the places off the highways and byways are purely awful. Where's a sanctuary to stuff your face with deliciousness?
A lot of roadside stops are dreadful ordeals with shit-inducing fast food factories that only have a goal of trying to get you in and out as fast as possible. We're not looking for a McDonalds or a Cinnabon here. We want something unique and amazing. Something delicious.
My pick? Italy's chain called Autogrill. The food is delicious and they don't make you run in and out. They sell wine and olive oil. They have actual china, not crappy plates. It's an oasis in a world of terrible roadside stops.
What's the best place to stop when you're on a long road trip in this crazy world of ours?
Photo Credit: AP Images


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Makeover Chocolate Eggnog Pie
Total TimePrep: 45 min. + chilling
Makes8 servings
- 1/2 cup all-purpose flour
- 1/3 cup ground walnuts
- 3 tablespoons packed brown sugar
- 1 tablespoon baking cocoa
- 1/4 cup reduced-fat butter, melted
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 cups eggnog
- 2-1/2 teaspoons unflavored gelatin
- 1/2 cup cold water, divided
- 2 tablespoons baking cocoa
- 3/4 teaspoon rum extract
- 2 cups reduced-fat whipped topping
- 1/2 cup reduced-fat whipped topping
- Ground nutmeg, optional
- In a small bowl, combine the flour, walnuts, brown sugar and cocoa. Stir in butter. Lightly coat hands with cooking spray; press mixture into an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until set. Cool completely on a wire rack.
- For filling, in a small saucepan, combine sugar and cornstarch. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; set aside.
- Sprinkle gelatin over 1/4 cup cold water; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir into reserved eggnog mixture.
- Divide mixture in half. Combine cocoa and remaining water; stir into one portion of eggnog mixture. Stir rum extract into the other portion. Cover and refrigerate mixtures until partially set.
- Fold whipped topping into rum-flavored filling; spoon into crust. Gently spread chocolate filling over the top. Cover and refrigerate for at least 2 hours before serving. Garnish with whipped topping and nutmeg.
Editor's NoteThis recipe was tested with commercially prepared eggnog.
Nutrition Facts1 piece: 297 calories, 13g fat (7g saturated fat), 45mg cholesterol, 86mg sodium, 44g carbohydrate (26g sugars, 1g fiber), 5g protein.
Recommended Video
Dec 15, 2015
I had to substitute vanilla extract for rum because I was sure I had some but found out to late I did not. It taste fine however, it is lumpy! It was smooth until the addition of the gelatin and the gelatin was completely dissolved when I added it so not sure of the cause. Anyway, if I cannot get the lumps out, I will not serve this to guests. It would be fine for hubby and me though. The vanilla worked fine as the eggnog had amaretto in it and it was quite strong so not sure THR rum would have been ok anyway.
Nov 30, 2011
Made this for Thanksgiving and it was gone. Very GOOD!
Nov 27, 2011
Made this for family Thanksgiving. It turned out beautiful, but I didn't care for the texure, would prefer a creamier pie. Maybe too much unflavored gelatin in it?
Nov 25, 2011
This recipe was tricky to make. I burnt the first batch of eggnog while waiting for it to boil. It didn't need to boil in order to get thick. I just stirred constantly while the second batch heated up. PLUS, you don't need "2 cups of Whipped Topping" for one pie because the pie pan wouldn't hold that much mixture. So I added ALL the rum mixture in with 2 cups of whipped topping and divided it between two pie crust. In doing so, the pie's had much more flavor. I used graham cracker pie crust instead of the recipe's crust and got rave reviews all the same.
Nov 22, 2011
I have a question-would this recipe be just as tasty with low fat egg nog? I'm surprised it does not call for it, since it is rated as "healthy". Reg. eggnog has about 2.5x as much fat as low fat eggnog.
Nov 12, 2011
to mimosacop the whole mixture is set aside in step 2 therefore "reserved" then you divide it in half in step 4
Nov 12, 2011
this recipe does not tell you how much eggnog to reserve. would love to make but not very clear on the directions thanks
Nov 25, 2009
This pie turns out very very flavourful and my family absolutely loves it. We will be making this pie many more times and keeping the recipe.


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|"Are you a wizard or not?"
The title of this article is conjectural. Although it is based on canonical information, the actual name is a conjecture and may be supplanted at any time by additional information released from canonical sources. If this occurs, please move this page to the appropriate title.
The Goshawk sisters were the nine sisters of the Goshawk family. They included the renowned author Miranda Goshawk as well as Diadema Goshawk, Romilda Goshawk, Tangwystl Goshawk and five other sisters of unknown name.
Miranda was the youngest of the nine and in their youth, the sisters would often play pranks on Miranda by giving her incorrect incantations for spells. Miranda, as the youngest, also often ended up wearing her sisters' hand-me-down robes.
Miranda was eventually able to turn the tables on her sisters when she wrote Book of Spells and her sisters "somehow" ended up with copies featuring misprints.[1]
- Wonderbook: Book of Spells (First appearance)


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It would be a massive understatement to say that we are feeling a bit overwhelmed with all that has been going on lately. Everything is good – nothing to complain about – though somehow I manage to.
If your a Twitter friend you are probably well aware that we have been "in transition", a.k.a. homeless for the last 7 months. We sold our home, found another and we are finally home again. The relief and excitement I feel just writing that sentence is enough to make me forget, if only for a moment, that I am completely surrounded by boxes. We're home at last.
Last weekend, when I should have been unpacking boxes I instead was frolicking about in San Francisco meeting and hanging out with some of the coolest food bloggers in existence.
I have no photos to prove my presence at the conference (although I do have a few incriminating video clips that I will keep in my aresenol) but there are a number of people who have recapped the weekend beautifully. So while I frantically continue to create some order in my life take some time to admire the work and words of others.
Jen from Use Real Butter – I was so honored to be a part of a dinner that Jen organized. Meeting people in real life that you've built a relationship online is such an incredible experience. Their friendship is somehow both new and old. So wonderful to meet you Jen.
Ree from The Pioneer Woman – She is just as lovable and endearing as you could ever imagine.
Notes from Advanced Photography Seminar. This, my friends, is an extremely valuable link – but don't thank me. Lara Ferroni and Matt Armendariz gave an incredibly useful and inspiring talk on photography at the Blogher Food conference. It was geared for the more advanced photographer and gave information regarding where to buy the prettiest props you ever did see, what to do if someone wants to use your photo, and what Matt and Lara's studios and workflow looks like – two photographers that I admire so much.
Recap from BakingBites – whom I sadly didn't get a chance to meet.
Thoughts on BlogHerFood by Dianne Jacob – author of the extremely useful book and blog, Will Write For Food.
A couple more thoughts. First of all I owe all of you a sincere apology. Your dear, sweet comments mean the world to me and although I don't have the time to respond to them all I read and appreciate every. single. one. Keep them coming and I am hoping that soon (very soon) I'll be at a place where I can be a better blogger. Thank you for sticking with me. Come eat cookies with me sometime so I can say thank you in person.
I am an extremely visual person. So if you are like me you will appreciate this video that illustrates the tornado-like disaster we are living in. I'm slowly digging my way out of it and enjoying the process of putting my dishes in their new home. It's been months since I've seen them.
One more thing. Seeking advice from parents of toddlers. Look what he can do.
How do I deal with this? Does this mean it's time for a big boy bed?
Just another example of all our craziness. I love it. How could you not – did you see that face?! Notice how he is unsure if he should perform his trick at first as he knows it does not make mommy happy.
Alright. That's all for now. I'll be back soon with scones and adventures of a rookie Mushroom Hunter.


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"The Year of Billy Miller" is Kevin Henkes' wonderful account of a year in the life of a typical boy plowing through second-grade.
The year begins in the aftermath of a tumble Billy takes just before the first day of school, getting a good knot on his head that makes his parents worry about a brain injury. Then he meets Emma-whose-nickname-is-Emster, a coinage that Billy hears as "hamster." This sets the stage for their fractious relationship, and inspires Billy to pull a pose that his teacher mistakes as mocking herself. When Billy comes home from this eventful first day of school, his answers to his parents' questions about the experience are: "Okay" "Nothing" and "I don't know."
Adults forget what a bumpy road a second-grader travels. There's the brilliant idea for a diorama — yay! — and the execution that doesn't live up to what was imagined (boo). There's the inspiration for a realistically hovering bag –yay!– and then his sister's unwanted addition of glitter (boo x a million). There are discussions about food babies, "when you eat so much, your stomach feels big and you feel like you're having a baby."
Food babies. Brilliant! But fans of "Lilly's Purple Plastic Purse" and "Olive's Ocean" expect no less.
"The Year of Billy Miller" by Kevin Henkes (Greenwillow Books, $16.99) Ages 8 to 12


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Cloncurry Surname Ancestry Results
Our indexes 1000-1999 include entries for the spelling 'cloncurry'. In the period you have requested, we have the following 9 records (displaying 1 to 9):
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PromoMEDIA - advertising at the Right Time, Right Place and Right Price
Our team can set up bespoke marketing campaigns for charities and non-profit organisations looking to raise awareness and gain vital supporters.
If you run a charitable organisation, it's important to spread the word and gain support wherever you can, our range of campaigns can help you do this.
Carrying out charity marketing (and the non-profit sector in general) is a huge part of the promotions and advertising world and an area we particularly enjoy working with at PromoMEDIA.
The charities we work with are often looking for new contributors and they generally look to use a wide range of media to attract the attention of these potential new supporters. At PromoMEDIA we believe that conveying a clear message of a charity's goals and generally motivating people to get on board to help a "bigger cause" is best conveyed through a variety of media platforms.
At the same time, we acknowledge that all charities are different and are therefore going to appeal to different people. Marketing for a charity, therefore, isn't "a one size fits all" solution so we treat each charity client individually, listening to their aims and their target markets so that we can help them achieve the best returns in selecting the most effective types of media for them.
If you are interested in promoting your charity, get in touch with us today via the form on this page and we can discuss your aims and ambitions.
As a specialist full-service media agency and with an extensive history of working with third sector businesses and charities. PromoMEDIA can help you to market your non-profit organisation by putting together a comprehensive and bespoke charity marketing plan which incorporates a variety of different marketing mediums.
As the appeal of charities is often very broad we find that visual mediums with mass impact are very effective when a targeting this audience. This is because viewers can "see" the type of people or organisation they will be helping and this creates a greater empathy and connection to your cause. In light of this, we often look to use press ads, outdoor and TV advertising – all of which allow you to "show" an audience in your surrounding areas who they will be in helping through their donations.
We frequently get asked by non-profit organisations "how do I promote my charity?" Well, in simplistic terms we always say the more platforms you use the better the results, as your charity's public awareness will be raised. Your campaign may be centred around fundraising, recruiting new supporters, promoting an event, encouraging more volunteers or just creating a brand identity about who you are and what you do. We will identify what exactly you are looking for by talking you so that we can achieve the best results possible.
At PromoMEDIA we feel it is important to "tell the story" of your charity as this is key to engaging and gaining the confidence of potential supporters. Most people who contribute to charities like to feel an emotional connection.
The best starting point for marketing a charity is to get in contact with us and once we have discussed primarily your work and then your budget, we can use our expertise to put together a campaign to target your potential supporters at the Right Time, Right Place and Right Price.
Here at PromoMEDIA, we are experts in billboard and other outdoor advertising forms and we find this is an excellent platform for charity marketing. This is because the visual and story-telling nature of a charity's journey is something which we feel is best portrayed visually through outdoor advertising options. The various different outdoor media types are shown here in more detail https://www.promo-media.co.uk/type-of-ads/outdoor/ and you can also contact us to discuss this further.
As one of the oldest forms of advertising, outdoor (or Out of Home marketing as it is sometimes called) has stood the test of time and is key to any successful charity advertising campaign. As there are lots of different outdoor options here at PromoMEDIA will advise on the correct type of external advertisements, some of these are discussed in more detail below.
Our expert media planners and buyers are based across the country so can secure brilliant locations in any area, to discuss the advantages of the different outdoor options available get in contact with us today.
Advertising on buses is an excellent way for charities and non-profit organisations to get seen in lots of different areas. As buses are used by lots of different types of people they have great reach and exposure both in terms of demographic and also geographic range. More details on bus ads and other vehicles we use are available on this page https://www.promo-media.co.uk/type-of-ads/vehicle/ if you are interested in advertising a trust or non-profit organisation in this way.
In many ways, a bus is basically a moving billboard and as they come in different shapes and sizes, the options are varied and can suit most budgets and artwork designs. Posters can be found on bus-backs (bus-rears), on the side (known as street-liners or T-sides) or there are options for charities to brand a whole bus. There are also advertising options inside the bus and you can even place small adverts on the reverse of bus tickets.
As charities can literally appeal to people from any background or demographic (and anywhere in the country), this form of broad marketing is a great way to reach passengers, people on the street and other users of transport.
For more information or to book a bus marketing campaign for your charity, please fill in our contact form and we will be in touch to chat this through.
Large static billboard posters at roadsides or in key town/city centres (particularly 48 sheets) are great at attracting a public's attention and are popular in most charity marketing campaigns. Billposting has great footfall rates as they are seen by people out and about as well as those stuck in traffic.
There are many different options for billboards including those at the roadside, shopping centres and town centres. They're also both digital and paper versions available. Take a look at this page https://www.promo-media.co.uk/advert-services/billboard-specialist/ which offers more information on this These options are offered all over the UK, from main roads into and out of towns as new back-illuminated digital options on motorways (these are also classed as Storm adverts).
At PromoMEDIA we can recommend and locate the best roadside or city-centre billboards, securing them at the best costs for your charity advertising campaign. You may already know which sites you specifically want, or you may want to buy a bundle of them in a particular area (if you have a specific location in mind).
Another form of advertising which is popular with charitable organisations and trusts is train, tram and railway station advertising, again due to heavy footfall and wide demographic exposure (this is sometimes called Transport Marketing). Options in these areas range from posters on train station platforms, large digital screens in terminals/ticket booths (JC Decaux sites, ClearChannel sites are popular in the areas) large billboard posters on platforms (4 sheet and 6 sheet), adverts inside the trains or trams (cove ads), 48 sheet and 96 sheets as well as escalator panel adverts (typically in London Stations).
At PromoMEDIA we cover all of the main stations from local regional stations through to the larger terminals (such as London Bridge, Waterloo, Manchester Piccadilly, Bristol Temple Meads, Kings Cross Station etc).
For more information or to book charity marketing on trains or at railway stations, please fill in our contact form and we will be in touch.
Television is a hugely effective medium for any charity marketing campaign and with so many TV channels we can offer advice on which will work for you and your needs. TV ads work particularly well as you can really give lots of information about your organisation and show footage of the people, animals or businesses that will benefit from the supporters' donations.
Often clients buy TV adverts and couple it with outdoor, radio and press ads, but the power of television advertising is so powerful it often works on its own, with so many options these days as well it doesn't have to break your budget. As market leaders in television advertising at PromoMEDIA, we provide advice on what will work best for your budget. A lot of charities choose TV due to its ability to reach millions of viewers with a clear message at one time. ITV is the most popular advertising channel in the UK but there is also Channel 4, Sky Adsmart and ITV Player to consider, all of which have a wide reach and appeal (but a more affordable price tag).
Here at PromoMEDIA we can book and advise on which type of TV package suits your organisation. You can take a look at this page https://www.promo-media.co.uk/type-of-ads/tv-adverts/ for more information on TV ads, or to book and begin designing a TV campaign for your charity, please fill in our contact form and we will be in touch.
We work with the major UK commercial radio stations as well as the smaller local ones so if you're planning on radio ads for your charity we can advise you on the best stations to use, identifying the key audience demographics to suit the campaign. We will take on board the message you wish to convey to your potential supporters (as well as your budget) to make radio advertising work for you.
If you are looking to advertise your charity in either a local scale or a national capacity get in contact with us today, tell us more about what you are looking for and we can put together a plan to get you the results you want. Don't be shy.


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Job Point Honors a Columbia Woman with Award of Excellence
COLUMBIA - Melanie Bolten received a Job Point Award of Excellence for her work in helping veterans.
Bolten acts as a lifeline for veterans who call into Columbia's Truman Memorial Veterans Hospital.
"I don't want to fail them. I want to be there as a lifeline and their needs," said Bolten.
A few years ago, Bolten herself issued a call for help, so she turned to Job Point's Job Readiness Program.
Job Point advisor Tania Cook said Bolten was able to gain some experience while working as a front desk clerk.
"We followed up with giving her placement assistance by working with the other staff members here at Job Point to help her get job needs and work on resumes and interviewing skills and those types of things," said Cook.
Bolten said working for Job Point has helped her gain confidence in ways she didn't even know was possible. Her experience landed her a full time job at the VA Hospital's call center.
"It's been wonderful. I'm almost speechless because i can't thank everybody enough," said Bolten.
If you would like more information on how Job Point is putting people to work, please visit jobpointmo.org.


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Another Victory Inc., the sister music publishing company to Victory Records, is continually exposing it's artists' music from it's deep and expansive catalog. Below are a few of the recent highlights:
- "Tunguska" by DARKEST HOUR was the featured song for an Adult Swim Scion commercial.
- The hard-hitting anthem "Live Like There's No Tomorrow" by ILL NIÑO was the featured theme song for TNA/Impact Wrestling's Bound for Glory PPV.
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Visit Another Victory for more information.Continue Reading →


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posted on 25 November 2015
Durable Goods New Orders Improved in October 2015.
Written by Steven Hansen
The headlines say the durable goods new orders improved. The three month rolling average improved this month but remains in contraction.Last months data was revised upward.
Econintersect Analysis:
Year-over-Year Change of 3 Month Rolling Average - Unadjusted (blue line) and Inflation Adjusted (red line)
Comparing Seasonally Adjusted Durable Goods Shipments (blue line) to Industrial Production Durable Goods (red line)
Durable Goods sector is the portion of the economy which provides products which have a utility over long periods of time before needing repurchase - like cars, refrigerators and planes.
Econintersect concentrates on new orders as it is the entry point for future production - and somewhat intuitive economically.
Indexed and Unadjusted Durable Goods New Orders - Orders (blue line) and Orders less Transports (red line)
The long term trend is mixed depending on periods selected.
Year-over-Year Growth Durable Goods New Orders - Unadjusted (blue line) and Inflation Adjusted (red line)
The above graphic shows both the year-over-year change for unadjusted new orders and inflation adjusted new orders using the PPI for inflation adjustment.
For unfilled orders (graph below), the growth trend (red line in graph below) is downward.
Unadjusted Durable Goods Unfilled Orders - Current Value (blue line, left axis) and Year-over-Year Change (red line, right axis)
To visualize the drivers of durable goods - the chart below shows transport (mostly aircraft is the volatile element in durable goods.
Unadjusted Durable Goods New Orders Year-over-Year Growth - Consumer Goods less transport (blue line), All Durable Goods (green line), and Transport (red line)
One final look at the Durable Goods data in our search for a slowing economy is for inventory buildup. Although this series is noisy, it appears inventory levels are currently elevated however this is likely caused by inventory prices being higher than current selling prices (first in, first out).
Unadjusted Inventory to Sales Ratio
Caveat on the Use of Durable Goods
The data when first released is subject to several months of revision. The revisions currently have been minor - making the initial headline data reasonably accurate in real time.
The data in this series is not inflation adjusted - and Econintersect adjusts using the appropriate BLS Producer Price Index for durable goods or uses Industrial Production (IP) - durable goods sub-index which is a non-monetary index.
As in most US Census reports, Econintersect does not agree with the seasonal adjustment methodology used and provides an alternate analysis. The issue is that the exceptionally large recession and subsequent economic roller coaster has caused data distortions that become exaggerated when the seasonal adjustment methodology uses several years of data. Further, Econintersect believes there is a New Normal seasonality and using data prior to the end of the recession for seasonal analysis could provide the wrong conclusion.
Econintersect determines the month-over-month change by subtracting the current month's year-over-year change from the previous month's year-over-year change. This is the best of the bad options available to determine month-over-month trends - as the preferred methodology would be to use multi-year data (but the New Normal effects and the Great Recession distort historical data).
Durable goods expenditure is a major element of GDP. Therefore may pundits look for enlightenment within the durable goods data for economic direction. To illustrate how durable goods new orders and backlog fits into a recession watch, the Fred graph below (produced based on August 2011 data) shows clearly that data trends down preceding a recession. Unfortunately, there are several false indications of recessions.
More importantly, durable goods as discussed in this post is not the durable goods of the consumer - as it includes business and government consumption while excluding imports. For a better understanding of consumer demand for durable goods, the BEA's Personal Consumption Expenditure's Durable Goods data series should be used:
Durable goods is not a good economic forecasting tool as it contains too many false warnings of economic contraction.
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Find the top rated cross country skiing trails in Fort Pierce, whether you're looking for an easy short cross country skiing trail or a long cross country skiing trail, you'll find what you're looking for. Click on a cross country skiing trail below to find trail descriptions, trail maps, photos, and reviews.
My daughter and I rode this scenic trail in North Indian river county. There is ample parking at a county park and getting on the trail could not be any easier! Lots of people using this lovely trail that had an easy grade overpass overlooking busy I-95. This trail is perfect for anyone looking for a quick stretch of the legs and a breath of fresh air!
Just did this one today and practiced social distancing along the way. There were a decent amount of bikers and walkers. The sand was a bit heavy and slippery in a certain section so be careful--I've got a hybrid so maybe if you have fatter tires it's not bad. Liked the water views, big homes and heavily "jungled" tree areas and the distance was very manageable for inexperienced & more active riders both. Was surprised they let cars on this road at all--there were just a few but when they pass they kick up a lot of dust due to the hard-packed sand surface. It was a great day overall and nice to do during this crisis.
This is a great trail. We were worried about the dirt as our bikes are really hybrid road/trail bikes. But the trail was hard packed, clean, and mostly smooth. A few areas had ruts from car tires where water had pooled but we could easily ride on the other side. The scenery is lovely and there is a lot of shade on most of the trail. You do share the path with an occasional car but everyone is super polite and gives the bikers a wide berth. The trail head has a clean bathroom and there are places to sit about 1/4 mile in or so at the beginning portion of the trail. You won't be disappointed
This trail is nearest to my home. It is a MUP that is lightly used for local folks, including me, who either walk, run or cycle. Savanah State Park is immediately to the east of this path, which has allowed me to see some wildlife a few times. The highlights have been one hog on the other side of the fence and two alligators on the actual Green River Parkway (GRP) path itself. One was a baby gator sunning himself as I cycled by and the other was about a 5-6 foot gator walking south as I was cycling north. It was pre-dawn, and my spotlight was not bright enough for me to see him far out. By the time I saw him, I was too close to try to turn back. So I rode right by him... he couldn't care less about me and kept going.
I say it's good for locals and gave the path a 3 of 5 stars for a few reasons:
1. There's little to no shade.
2. The Savanah State Park is next to the path, but the road is on the other side of the path. So it feels more like a sidewalk than a nature walk. I consider that a neutral aspect of the path, rather than a negative aspect.
2. The southern 1/3 of the path is relatively smooth, which is on the Martin County side of the path. But the northern St. Lucie County 2/3 of the path is quite bumpy. There are constant dips and imperfections in the surface of the path. I'd say this section is better for foot traffic or casual cycling, rather than serious road cycling. A bike with some shock absorption would be preferred. It's very frustrating for those of us who are avid road cyclists because it would be a perfect location to train intervals with a smoother surface. The uneven surface makes it difficult to feel like you can settle in for the ride.
3. Another neutral feacher of this path is that it starts nowhere and leads to nowhere. It doesn't connect any point of interest to any other point of interest. Yes, the Savanah SP is next to it and just north of it, but there is no access to the northern section unless you have a car. There is no sidewalk or bike lane on that road to the north of the GRP.
4. There are three nice "rest areas" with benches and bike racks, but there is no access to water or facilities. You must bring your own.
FYI: There is about a one mile southern extension of this path that is a concrete sidewalk from Jensen Beach Blvd. to Baker Road. This sidewalk is smoother than the asphalt GRP on St. Lucie County side. South of Baker Road, there is a bike lane on the street that goes about another half mile to Wright Blvd.
So the GRP is adequate if you are nearby, but I would not travel out of my way to visit this path. That being said, I'm glad we have it, especially when I want a short ride during rush hour traffic.
We started the trail at Moore Haven, Alvin Ward Park. We headed toward Lake Harbor but there was construction after 11 miles so we had to turn back. The ride there was beautiful. We were up on the levee road with waterways on both sides. The trail was absolutely flat with no elevation. There was a variety of birds to be seen along with alligators. There is no shade so put your sunscreen on and take plenty of water. We really enjoyed this ride and wish we could've made it all the way to Lake Harbor.
Not a fan of the trail from PGA to Indiantown all rocks however I ride from PGA to the Beeline almost 3 times a week. I live in PGA National and go from there west to the trail and end at the Beeline and back it's 10 miles round trip.
Wasn't exactly what we thought but was OK. Paved sections were nice but gravel parts can get tough. My wife and I both got flats on an all day ride. We have never both went flat and ran into another couple who had a flat as well. Not sure why or what caused them but both had small needle point punctures in a few places. The lake is not what we expected as you ride on top of a berm and your few is mainly weeds and saw grass. There are parts of the trail that take you well away from the lake as well.Was an OK ride but not one I'd drive to just to do,
Last weekend we have a marvelous Sunday experience in this trail. It has everything and more ...toilets, beautiful river view, parking and access to the river. The sand is OK and in the pavement part is almost without traffic. 5 stars for this trail.
WoW, We rode this trail in April on a clear sunny day. My third trail in Florida and this one was my favorite. The scenic value is fantastic. The trail is a sand trail but was well compacted. We started out at the trailhead and instantly we were hit with fantastic sights. A ton of wildlife coupled with tropical vegetation that I could only describe as a tropical dessert. The trail is in between the Indian River and the Atlantic Ocean and sights of each. The trail is well labeled. Bring extra water on this ride. Not much area for shade. Short ride but I am sure you will find yourself like us and just slowed it down and took it in.
The number of negative reviews had me apprehensive, but I wanted to give it a try since I live about 70 miles from Clewiston on the Gulf Coast. I am writing in part because no one seems to be writing anything positive. Today, I did the trail from Moore Haven to Lake Harbor, about 20 miles. Except for one screwy detour in Clewiston (someone spray painted 'LOST' on the pavement to show how to get around some very stupid fencing), the journey was a pleasant one. This section is paved. The most important thing to note is that this is the best way to see Lake 'O', because you are elevated 20-30 feet above the Lake as you traverse the top of the dike. Lake 'O' is not a conventional lake, with lots of tall vegetation and no shoreline. When you drive by car (or boat along the Rim Canal), you see nothing to speak of- just the dike and tall vegetation. With the elevation, you can see over that vegetation. I saw plenty of birds and probably a hundred alligators (safely down below the path!) This path does not get enough good press. The pavement was smooth and pleasant. Of course, you have zero chance for shade, so be prepared for that. I will be trying out all the paved sections first and then I'll take my chances on the rest of it.
Daughter, grandaughter & I (dad) took south turn off #510. Few signs, but found our way. Took left turn heading east over #a1a & short trail to beach. Tide was out, no signs saying we couldn't or could ride - we chose the latter.
Surprised a few walkers, flushed 50+ birds, sand beach was hard enough to support our wide tires. Such a pleasant surprise for a ride we had no knowledge about until we just did it. Would have given 5 stars if signage was a little better & parking areas were available. Found the site today & now we will head north to finish the entire bike hike. "Just do it"! ¿ ¿ ¿
I heard from a friend that the trail was now open all the way to Fellsmere, so went to check it out. The gate into the St. Sebastian River Preserve had been modified to leave an opening for pedestrians and bicycles. West of the gate, the trail was a bumpy dirt track, mostly hard packed and grassy. As I approached a wider cross track marked Red Trail, it had long patches of soft white sand. From the crossing, I could see long patches of white all the way to the vanishing point, so I turned back- too soft for my hybrid bike. It might be OK for a mountain bike or beach cruiser.
Going back east, I followed the trail to its junction with the Sebastian Greenway at the county highway 512 and continued into Sebastian, a stretch I had not ridden before. The Greenway was just wide sidewalk for a mile or so, then was set back from the highway behind a belt of tall cedars, set close like a hedge; it continued like this all the way to the FEC tracks beside US 1. Apparently the cedars were planted on the original railroad grade, up to two feet above the level of the trail. They screen the trail from traffic noise and provide a lot of shade early in the day. There are several street crossings, but the busier ones have traffic signals and walk lights.
TrailLink is a free service provided by Rails-to-Trails Conservancy (a non-profit) and we need your support!


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