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Draftnik wrote:Letang is pointless his last 9 games with a -4 rating:
I watched Letang play ~ 15 games at the WJC and that is where it was obvious he was a strong 2 way Dman and wasn't an offensive specialist despite the LGP.com groupthink, but just as obvious was his not being a Bobby Orr offensive clone. I didn't watch him play more than a few games in the QMJHL, but I think the anointment of him as some NHL point producing machine is very premature.
He doesn't move the puck very quickly at this level. He seems to hold it for a few extra seconds.
He also only has 5 ES points in 47 games. His ES point per game rate is about the same as Sydor's and actually worse than Orpik's.
Hal Gill has a whopping 19 ES points. I think that could mean a few things. I suspect his outlet passing must be better than I thought because obviously Gill isn't picking up ES points by rushing the puck. The Leafs also could have played a system that fed the points in the offensive zone and Gill picked up assists off his point shots.
The flip side is this helps explain why Gill's +/- wasn't totally in the toilet with the Leafs. As visual observation of Gill over many years in Boston and Toronto indicates, he isn't a very effective defender in open ice ES situations, especially without the hooking, holding, interference, etc he used against Jagr pre-lockout. His ES points masked the fact he was on the ice for quite a few goals against with the Leafs this season. Gill will help on the PK where he can play in space to protect his lower quadrant of the ice, but he is a defensive liability at ES.
Some interesting numbers on the subjective stats:
The much maligned Whitney's turnover rate per game isn't much higher than the much beloved Letang. Adjusted for TOI they are probably equal.
Hal Gill's turnover rate is through the roof. I'm sure some of that can be explained by different home stat keeping subjective standards, but Gill probably does look to force the puck up ice frequently which explains his high ES assist totals, but he also is a turnover machine.
Stanley Cups are won & lost by play in front of the net.....Norris Trophy will never be the type of player they require to achieve this goal....I don't care what his +/- is, his ES tallies are, that is the bottom line. He is a bust, he is a wuss & we were foolish to sign him to the contract extension we did. Letang right now is everything Whitney is hyped to be, yet is far younger.....


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Illiteracy is, sadly, something that can greatly affect people's lives. According to The Literacy Trust, less than one per cent of adults in England can be described as completely illiterate and approximately 16 per cent as "functionally illiterate".
There are various articles on the Web that indicate how people live with their illiteracy:
- They depend on people (relatives or the kindness of strangers) to read and explain things for them.
- They recognise places and the location of things based on colours or shapes.
- They often have to trust people aren't scamming them.
- They generally work within more limited boundaries, keeping to a consistent routine.
- They often memorise how they completed a task last time.
If we produce a product but do not supply user instructions with it, the user has nothing to read, whether they are literate or not. The user has to fall back on coping mechanisms similar to those used by people with illiteracy. They can function, but they would do much better if they had something to read.

subset: commoncrawl


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In 1918 the armistice that ended World War I came into force, bringing to an end four years of hostilities that saw 60,000 Canadians die at sea, in the air, and on foreign soil. . 'The war to end all wars' ended on the 11th hour of the 11th day of the 11th month. On that day each year, Canadians are asked to pause and remember the thousands of men and women who sacrificed their lives fighting for freedom and democracy during the First World War, the Second World War, the Korean War and during peacekeeping missions.
The National War Memorial in Ottawa, where national Remembrance Day observances are held each November 11th, was commemorated in November 1938. Ironically, this was less than a year before the start of World War II.
Remembrance is the cornerstone of The Royal Canadian Legion's (RCL) work in Canada. The Poppy Campaign is a major source of funds used to assist veterans, ex-service people and their dependents. In essence, the purposes and objects of the RCL were born of the need to promote unity and further the spirit of comradeship and mutual help among all who have served. The Legion strives to pass on these traditions to the families and descendants of our ex-service personnel..
In Flanders fields the poppies blow
Between the crosses, row on row
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.
We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.
Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.
- John McCrae
In the First World War, almost 620,000 Canadians enlisted to fight in the First World War from 1914-1918, and 66,000 died. During the course of the First World War, Canada's naval service grew to a force of 9,000 men and 100 ships.
In the Second World War 60,000 men and women enlisted in Canada's & Newfoundland's armed forces in the first month (September 1939) after the declaration of war. Second World War: More than one million served and approximately 47,000 died. Canadians lost their lives fighting in Dieppe, Normandy, the North Atlantic, defending Hong Kong, during the liberation of Italy, and in many other important air, sea and land campaigns. At the end of the war, Canada had the third-largest fleet in the world, after the U.S. and the U.K. 23 Canadian ships were sunk by German U-Boats in the Battle of St. Lawrence alone.
Today, there are 62,000 military personnel including 9,500 sailors, 19,500 soldiers, 14,500 air force personnel and 20,000 administrative and support personnel. There are also about 22,000 reservists. More than 1,200 members of the Armed Forces are deployed overseas. There are 30 surface ships, four submarines and 9,500 sailors in Canada's navy.


text: Last night my boyfriend and i went out caching and he came home as my Fiance! He had placed a fake cache out in the woods of milton. Then he'd created a GPX file, unzipped it, edited it to add his fake cache, complete with description, past logs, a hint, and even a trail head marker to it, re-zipped it as a GPX file and sent it to me to load on my GPS. We headed out for a few caches and the last one we did was his cache named "woodsy". I made the find and inside was the most beautiful ring ever!! I had no idea at all that it was coming, I was just excited that I had made the find, as the 4 previous ones of the evening had all been ones he had found! Boy was I surprised when I opened up the cache container!!


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Lipkie, Harry
Ref: DHLc6
Status: Located
Crumpsall Jewish Cemetery, Greater Manchester, 1. England, UK
Notes: Opened in 1884, originally next to the Union Workhouse which is now the North Manchester General Hospital.
General views of the cemetery can be found here
If you have any photos you would like to donate to CemeteryScribes please Contact Us THANK YOU!!


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Feeding America's Appetite for Games (May, 1936)
Learn all about a new game called Monopoly that is taking the nation by storm.
Feeding America's Appetite for Games
AMERICA likes to play. Whether they know it or not, millions of otherwise rational Americans are forever waiting to be caught in the craze for a new puzzle, a new diversion, a new game. The very word "game" sounds trivial, but it isn't. Games have a powerful influence on the social life of the world, and—games are the delight and the despair of the men who invent them.
America likes to play, and is willing to pay for its fun. Right now it is playing a new game called Monopoly. Already the fastest-selling non-card pastime in the country, Monopoly bids fair to break all-time popularity records.
Like parcheesi, Monopoly is played by shaking dice and moving tokens around a spaced board. But there the similarity ends. The Monopoly player is furnished at the outset with a handful of script money. When his dice land him in an unoccupied "street" he may purchase holdings there, and may levy rent from any other player unfortunate enough to fall in his domain. If he is clever he may acquire hotels, utilities and railroads. The ultimate object, of course, is to maneuver assets so cunningly that all other players are left bankrupt, with the winner holding all. The spendthrift player who manages his finances poorly finds himself utterly ruined.
Monopoly, though it has taken hold only during the past year, has more than three decades of history behind it. In 1904 a young woman of Virginia named Mrs. Elizabeth Magie Phillips devised a game which she called "Landlord." Her motive was not to make money, nor primarily to furnish amusement.
"I conceived the game of Landlord to interest people in the single-tax plan of the great economist, Henry George," said Mrs. Phillips recently.
The game continued to be played in a small way, and in 1924 Mrs. Phillips patented a variation on it which she called "The Landlord's Game." This version later fell into the hands of Charles B. Darrow, of Philadelphia. Darrow revised the game and patented it. In 1931 he sold a few sets to friends, and finally interested a large Philadelphia department store in the idea. Parker Brothers, of Salem, Massachusetts, foremost manufacturers of games in the country, at first rejected Monopoly because in their opinion it required too many parts and took too long to play—three hours or more. By spring, however, the game attained such popularity that the Salem firm bought it under the patents of both Mrs. Phillips and Mr. Darrow.
While Monopoly was beginning its amazing rise, Oswald B. Lord, a young textile executive in New York City, set his agile mind to devising a game with a new twist.
"Games have always been something of a hobby with me," he said. "But it struck me that most new games were not really new at all, but were merely variations on old favorites like parcheesi, chess and checkers."
Oddly enough, it was while taking a hot shower that Mr. Lord pounced on a subject that offered excellent possibilities for a game. Politics! What with a presidential campaign looming, it looked like a natural. He immediately set to work, and before long had devised a game based closely on a national presidential election.
Presidency Is Goal of Politics
The task in Politics is to general one's forces cunningly, and to keep careful check on the entire nation so that one may win 266 votes, the electoral majority, and thus be made president.
"I wanted to make a game that would allow sociability," explained Mr. Lord, "and would thus be a refreshing change from such conversation-killing pastimes as contract bridge."
Some games allow interest to flag because only one player can play at a time, thus reducing other contestants to mere bystanders until their turn comes. Not so are Monopoly or Politics. While the player is not casting dice, levying rent or winning counties, he will do well to survey the progress of play and adapt changes to his own advantage.
For a time the new game of Politics was jeopardized by a shortage of seemingly trifling things—pins. Each game requires a hundred different-colored pins with which players mark off the areas they have won. As orders began to stream in, Mr. Lord suddenly found he needed pins—millions of them. Soon he had scoured New York and bought every available pin. Still he could not keep pace with demand, and production of Politics was seriously curtailed until arrangements had been made with a factory to supply the vital pins.
Public's Taste Is Big Riddle
The invention of games offers an attractive field for those of analytical minds. What does the public want? One who can answer that question holds the key to riches; but it is a hard question to answer. Inventors who have been successful with one game have found to their chagrin that their next offering grew moldy on salesroom shelves. Yet one can. post a few rules which most successful games have observed. Perhaps the most vital is that the subject of the game must have wide and general interest A game based on thermodynamics could hardly be expected to appeal to housewives.
The balance between chance and skill is an important factor. Too strong an element of chance makes a game that requires little thought, and is consequently relegated to the nursery. Yet at least a small ingredient of chance is essential—it eggs, one on to take risks, and produces greater excitement.


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SARS-CoV-2. Don't let up. We'll help.
For demanding applications such as multiplex PCR, cloning, mutagenesis or antisense/RNAi methods, additional purification can significantly improve oligonucleotide performance. Purified oligos up to 60 bases that are provided with a purity guarantee receive
QC by capillary electrophoresis (CE). The traces are available online in your account order history.
Purification services offered include PAGE and various types of HPLC. Purified, unmodified oligos 20–50 bases in length are provided with the guaranteed yields (Table 1).*
Table 1. Yield guarantees for unmodified oligos of 25–50 bases, after purification.
* Purity and yield guarantees vary with oligo length, modifications, or sequence composition.
High performance liquid chromatography (HPLC), a form of column chromatography, can be performed in one of two ways. Reverse-phase (RP) HPLC separates full-length oligo product from truncated products based on relative hydrophobicity. Ion-exchange (IE) HPLC separates full-length oligonucleotides from truncated species based on relative charge difference. IDT uses HPLC to purify unmodified oligos as well as oligos with complex modifications such as linkers, spacers, modified bases, and hydrophobic modifications. The type of HPLC selected is dependent on oligo sequence composition and characteristics.
Polyacrylamide gel electrophoresis (PAGE) separates full-length product from shorter species based on electric charge. PAGE purification is most effective for unmodified oligos that only need truncated product removed. It substantially reduces the amount (mass) of final oligo product; however, the dramatic increase seen in purity justifies the smaller yield. We strongly recommended PAGE purification for all oligos >60 bases in length. Purity of >90% is routinely achieved, but may vary due to oligo length, modifications, or sequence composition.
Originally developed for isolating RNA oligos, RNase-Free HPLC purification has been extended to DNA oligos for use in applications with a high sensitivity to ribonucleases. RNase-Free HPLC purification is performed in an RNase-free environment: reagents, equipment, and lab surfaces are monitored for RNase contamination using RNaseAlert® reagent.
For applications that demand the utmost in oligo purity, we offer dual HPLC purification or dual PAGE and HPLC purification. These methods result in oligos of the highest possible purity. Dual HPLC purification can be used to purify dual-labeled probes and Molecular Beacons bearing NHS ester modifications.
The purification method you need depends on oligo composition and your research application. If you have questions regarding which type of purification is suitable for your oligos, our experts can provide guidance. Contact us at email@example.com.
Solutions for your research needs. Available now. Ready to ship.


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Cakes By Lisa
The attention to detail and the ability to create a more personalized design sets Cakes By Lisa apart from the ordinary. Choosing and ordering your wedding cake should be a pleasurable experience. You can choose from my selection of styles, or create your own design. Let me create your masterpiece from simple elegance to exploring your daring, wild-side. Our cakes are elegant, innovative and above all delicious!READ ABOUT OWNER LISA MENZ
Cakes By Lisa will assist you in choosing one of my mouthwatering combinations of scrumptious cakes and fillings followed by your choice of design to be exquisitely decorated in my rich butter cream icing or fondant. From there, I can help you choose some finishing touches that will compliment your cake. I will deliver and set up your cake so you don't have to do anything but enjoy your day. "Let your sweet dreams become a reality." Please view my F.A.Q.'s page, call, or email for more information. Consultations are by appointment only. I look forward to serving you!
A Little About Lisa
Lisa's cake business's mission is to make clients' dreams realized in 3-D and edible form for any special occasion. Lisa is a cake artist, not a cake decorator; there is a huge difference. Anyone can do a cake, but to make it a piece of art is a whole different world. It takes time, talent and patience. Lisa's goal is to exceed your expectations by challenging the ordinary, and creating a memorable finish to your special day. Lisa lives by the saying; "Let Your Sweet Dreams Become A Reality".READ MORE ABOUT LISA
Cakes By Lisa Advantages
♥ Each cake is custom designed to reflect your personal taste and style.
♥ Stylized cakes strike a balance between tradition and innovation, simplicity and decadence.
♥ Cakes can be embellished with accents of individuality, making it uniquely yours.
Lisa's works have been featured in National advertising for American Cake Decorating magazines. She has competed in and won cake competitions under top culinary judges. Lisa has been schooled and worked in many mediums of the sugar arts, such as fondant, isomalt sugars, gelatin, gum paste, wafer paper, chocolates and royal icing. She has been a teacher at Michael's Crafts stores for Wilton and taught for Central Florida College of Ocala. She also taught at Days Of Sharing here in Florida and been a demonstrator at the National ICES Cake Conventions. Her cakes have been consigned for many top golf and country clubs and various other venues in Ocala and Central Florida.READ WHAT LISA'S CUSTOMERS HAVE TO SAY
Bridal InformationINTERVIEW AND RESERVE YOUR DATE
Call the decorator in your area to check for their availability for your wedding date. If your date is available, make an appointment to go in and check out the designs, taste and skill level of the decorator. Depending on the decorator, you may need to call a year ahead to reserve your date. Many specialty cake decorators limit the number of wedding cakes they do each week, while bakeries have a larger quantity of cakes. Please consider that Thursday through Saturday are very hectic for baking, decorating and delivering weekend wedding cakes, so please call ahead.DEPOSITS
Be prepared to leave a substantial deposit to insure that the baker reserves the date for you. Also be aware that you will often be required to leave a deposit on any equipment that belongs to the cake artist. If you don't return plates, fountains, etc. they'll have to be replaced at the decorator's cost and time. Some decorators include inexpensive items in the cost of your cakes so you won't need to worry about returning them. Be sure you're clear about the policies before you proceed.CAKE DESIGNS
Bridal magazines now show some wonderful, stylish, unique, creative wedding cakes. Take the pictures of the cakes that you like to show the decorator the styles you are contemplating. If you get your heart set on one particular beautiful cake, you may find it difficult to find a decorator in your area who can duplicate that specific cake, particularly if you have a limited budget. Please take the time to look at each cake artist's photo albums or designs to see what they can do and how well they do it.TASTE OF THE CAKE
The exterior beauty of your wedding cake will be important for your pictures and your personal statement, but the inside of the cake is what you will be serving your guests. You want a cake that is flavorful, moist, and yummy to eat. It is a real shame to spend lots of money on a cake when the guests take one bite and the rest gets thrown away. Ask friends or people who have attended recent weddings about how the wedding cake tasted. Be considerate of your guests. Things like seeds and coconut in fruit fillings can be difficult for some people to eat.COSTS
Be prepared to pay for the cake decorator's time. The cake ingredients themselves are usually not super-expensive unless you want gourmet ingredients, filling and frostings. Simple cake designs are the least expensive. The more involved and more complicated the cake design, the more you should be prepared to pay. Know your budget ahead of time. That will enable the decorator to help you choose wisely from his or her designs. Please give the decorator as much advance notice as possible for the planning of your cake so that he or she can reserve the time necessary to execute your particular design.ICINGS
Choices for the covering on your cake are numerous. There is the typical bakery butter cream icing, which is basically a very sweet mixture of shortening, powdered sugar, water and flavorings. Rolled fondant icing has a somewhat firm texture and is generally used over a light coating of butter cream icing. Fondant has more of a fudge-like consistency and is rolled out and laid over the cake rather than spread. It is not light and fluffy, but also not hard - just a firmer texture. Depending on the look and the taste you prefer, your decorator will be able to advise you of which icing will be appropriate for your cake design. Keep an open mind - some designs are simply incompatible with certain icings and/or conditions. The cake artist has typically done this many times, but you just have one shot at the perfect cake.FRESH FLOWERS
If you are planning on using fresh flowers on your wedding cake, consider that they have possibly been treated with insecticides and/or preservative chemicals. Also, some flowers and greenery are naturally harmful if ingested, so select carefully. Don't assume that you can just have the florist leave the flowers for the cake decorator. Many cake decorators have a very tight delivery schedule and simply do not have the extra time to do those flowers for you. You must ask for this service. You should also be prepared to pay the cake decorator an extra fee if you do want him to arrange the fresh flowers for you. Please inform both parties of your wishes.SUGAR FLOWERS
If you choose to use gum paste flowers on a cake, be prepared to pay for the time it takes to make these exquisite work of art flowers. Gum paste is a sugar clay from which the flowers are hand formed, rolled, shaped, ruffled, veined, etc., for a realistic, porcelain-like results. This is a time consuming process. Ultimately, the cake design is your decision. If you choose a design that uses royal icing or butter cream flowers the cast can often be kept lower. Those icings can be piped to allow the decorator to make the flowers fairly quickly.CAKE SERVINGS
The cake designer can guide you as to the number of servings of cake you will need. But in the end, you must decide on the numbers. Only you know the potential guest list. Cakes come in standard sizes and serve a predetermined number of guests, depending on the size of the serving and shape/number of tiers in your cake design. You will probably end up paying for some extra servings, but don't despair - that just means bigger servings of leftovers!CAKE PLACEMENT
Where will your cake be placed in the reception area? Consult the reception site manager and your cake person. Think about the background of your cake and how the picture will turn out. Consider the foot traffic. A cake placed near the dance floor can be hazardous to traffic flow. Is the table sturdy enough? Does the reception site provide the cake skirting?OUTDOOR PITFALLS
If you are planning an outdoor wedding in the summer heat, remember that flies love sweets, heat melts most icings, and high humidity will wilt many sugar flowers. Rain and wind can cause havoc by collapsing tents and blowing tablecloths right off the tables. The weather is unpredictable. Plan accordingly.LOCAL VENUES
If you are looking for other vendors providing wedding services, Cakes By Lisa has several favorites you can check out by clicking here: Cakes By Lisa's Favorites
Cakes By Lisa would like to thank you for viewing my website and cake portfolio. This information is to help you understand a little about how I price my event and wedding cakes. Please understand cake is a art form, and it takes many hours and years of schooling to create that special cake design just for you. Time and talent is the most costly factor in any cake design. The more time that is spent on the design of the cake, the more your cost will be. Simple designs, of course are less expensive.
I will work with you to design a wedding or event cake that will fit your needs and cost. The typical cost for most wedding cakes start at $5.00 per serving in this area, and can go up from there. Even grocery store chains are averaging this base price per serving for a very basic cake that is frozen and has very simple designs and very few choices of specialty cake flavors and fillings are offered. So please take that into consideration when you are working with Cakes By Lisa. Other things that effect the cost of the cake are flower choices, types of icing coverings for the cake, delivery fees, number of servings, types of specialty fillings, etc.More Pricing Details
Personal Topper & Cake Stand Options
Cakes by Lisa is proud to offer unique "Horse Head" cake toppers and "Bling" cake stands to make your cake stand out even more. Beautiful, delicately detailed, Cakes By Lisa horse head toppers or custom resin toppers are available for sale. Simply click here if you are interested purchasing the Horse Head Wedding Toppers.
Also available are sugar doll Bride and Groom toppers or other caricatures' that can be made to your specifications. Hair, skin color, and even attire can be made to mimic your likeness or particular style or theme. If you are looking for something one of kind, these toppers and gorgeous bling stand options along with your unique cake are sure to add that extra special touch to your event.
Cake Flavor & Filling Options
I not only want to please the eye with beautiful art, I want to leave your taste buds wanting more. Cakes should not only be a work of art, but also taste wonderful. I can do most any flavor or filling that you may desire. If you do not see what you want on my list of flavors and fillings, please inquire. I am happy to try to accommodate your wishes. The following are just a few examples of possible flavors:CAKE FLAVORS:
Devil Food Chocolate
French Vanilla
Wedding White
White Almond
Yellow Butter
Red Velvet
Yellow butter pound cakeCAKE FILLINGS:
Any Type of Chocolate
Reese's Peanut Butter
Mousse Flavors
Chocolate Panache
Dulce de Leche
Chocolate Chip
Wedding Cakes Gallery
Below is a sampling of wedding Cakes By Lisa. Click on an image to see a larger version. Some browsers offer the option to expand even further by clicking the top right corner of the photo.
Groom's Cakes Gallery
Below are some of the groom's Cakes By Lisa. Click on an image to see a larger version. Some browsers offer the option to expand even further by clicking the top right corner of the photo.
Celebration and Special Occasion Gallery
Cakes By Lisa offers Birthday, Anniversary, Baby and Bridal Shower, Grand Opening, Bar Mitzvah, Quinceanera, Graduation, or cakes for any special occasion! Click on an image to see a larger version. Some browsers offer the option to expand even further by clicking the top right corner of the photo.
Frequently Asked Questions
Below are the most common questions asked.
Please do not hesitate to call or text if you do not find the information you are looking for here.
I am more than happy to assist you!
Lisa Menz
Telephone: (352) 307-7444
Q. Do you offer tastings? How many people can I bring with me?
A. Yes, I do offer tastings of your choice. You are limited to the number of samples you're allowed. You may have up to 4 persons attend the consultation with you.
Q. Is there a charge for the consultation? How long can we expect to be there?
A. Yes, I have a minimum of $50.00 charge for your consultation. If you have more samples you wish to try, the price will go up accordingly. Please allow up to an hour for consultation. Please keep in mind that cake samples are prepared specifically for your appointment. I ask for the courtesy of 48 hours notice. If you cancel your appointment, you will have to pay the consultation charge for the re-scheduled appointment.
Q. What do I need to bring to our appointment?
A. It is helpful to have made venue, color and floral decisions prior to our meeting so we have that information available. Additionally, any element from your event that you feel we can draw inspiration from is great to bring as well. Pictures of your dress, venue, your invitations or design motif, a monogram, color swatches, a piece of wrapping paper that catches your eye...it can all be helpful.
That being said, you may also bring just yourself! Cakes By Lisa's portfolio has many ideas and pictures of cakes for you to browse through, as well as endless ideas. The design process is definitely a collaborative effort and I will keep going until you have a design you love.
Q. What Can I Expect To Pay For A Wedding Cake? Do you have a price list?
A. We require a minimum 50 person cake order.
My fondant cakes will start at $7.00 per serving. My cakes can go up according to your design, cake art, intricate designs, cake icing coverings, specialty fillings etc.
My pricing tends to average from $5.00 to $8.00 per serving. Ultimately, the price is based on the complexity of design and the number of people being served. Sheet cakes are available to supplement larger parties and are priced at $5.00 per serving.
Q. Does your minimum apply to birthday cakes?
A. Yes. The minimum order applies to cakes for ANY occasion. Cakes By Lisa has a minimum of 50 persons for servings.
Q. What is your delivery area? What do you charge for delivery?
A. I serve North Central Florida area. I am willing to travel anywhere my cakes can safely be delivered so please contact me to inquire about a specific location. Delivery and set up fees are additional and are calculated at an hourly rate round-trip.
Q. Do you ship your cakes?
A. No, I do not ship cakes.
Q. Do I have to make a deposit to reserve my wedding date? If so, how much is it and can I get a refund, if necessary?
A. Yes, I require a 50 percent deposit to reserve your wedding date on my calendar. I will base your deposit on the total estimated amount at the time you place your order. We ask that you be absolutely certain that you would like to work with Cakes By Lisa, as all retainers are date specific and non-refundable.
Q. I am not ready to make design decisions yet but I want to reserve our date so you don't get booked up, is that possible?
A. Yes. You may reserve your date with a 50% non-refundable deposit. Final arrangements just need to be made at least 6 weeks prior to your event. Again, we ask that you be absolutely certain that you would like to work with us, as all deposits are date specific and non-refundable.
Q. How far in advance should I order a cake?
A. The sooner you reserve your place on my calendar the better. I require a minimum of one month but for weddings, we suggest a minimum of six months to one year. I definitely attempt to accommodate last minute requests if my schedule allows. Please call or email to find out my availability for your particular date.
Q. Do you make individual cakes, cupcakes and decorated cookies?
A. Yes. I do custom designed cupcakes, cakes and cookies. Please contact me for additional information.
Q. Do you have a catalog or brochure?
A. Just look through my website "Portfolio" or visit our CakesByLisa.net Facebook page. Each cake is custom designed, so my website serves mainly as a portfolio for you to see previous work. If you would like to schedule a consultation, you will then have the opportunity to view our complete portfolio.
Q. If I want fresh flowers on my cake how can that be arranged?
A. I typically coordinate directly with your florist to ensure we are using the same varieties of flowers. If you prefer your florist to provide the flowers, they can arrange them onsite after our delivery window, which is typically an hour prior to your event.
Q. Do you make sugar free or vegan cakes? Do you use organic ingredients?
A. I currently do not make sugar free or vegan cakes. I use only the best and freshest of ingredients.
All of my ingredients are of the highest quality, which is one of the reasons my pricing tends to be just a bit higher than my competitors. I truly believe that ingredients really do make all the difference and I am committed to using only the finest products available. I always bake fresh and never freeze, whether its samples for a consultations or a wedding or special cake for any event.
So come taste for yourself, and let me create a one-of-a kind cake for your special event.
"Let Your Sweet Dreams Become a Reality"
I look forward to answering any questions you might have. To ensure personalized service, I prefer phone over email contact in order to serve you better. You may text or call from 10:00 a.m. to 7:00 p.m. daily.
(352) 307-7444
Contact AddressCAKES BY LISA
Ocala, FL
Phone: (352) 307-7444
Website Layout By: S & S Web Design
Privacy Policy
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We collect information from you when you fill out a form.
When ordering or registering on our site, as appropriate, you may be asked to enter your: name, e-mail address or phone number. You may, however, visit our site anonymously.
What do we use your information for?
Any of the information we collect from you may be used in one of the following ways:
~To personalize your experience (your information helps us to better respond to your individual needs)
~To improve our website (we continually strive to improve our website offerings based on the information and feedback we receive from you) ~To improve customer service (your information helps us to more effectively respond to your customer service requests and support needs)
~To process transactions.
Your information, whether public or private, WILL NOT BE sold, exchanged, transferred, or given to any other company for any reason whatsoever, without your consent, other than for the express purpose of delivering the purchased product or service requested.
How do we protect your information?
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Ocala, FL
(352) 307-7444
cake, cake cake cake, cakes cakes cakes, Ocala wedding cakes, wedding cake artist, specialty cakes designer, grooms cakes, bridal shower cakes, baby shower cakes, Central Florida cake specialist, special occasion cakes, birthday cakes, chocolate horse mold, horse silicone mold, horse head cake topper, horse cake topper resins
More About Lisa
Lisa Menz has had a love of cake decorating since she was a little girl. She can remember doing her 1st cake for her father's birthday when she was about 10 years old. What a mess it must have been, but how beautiful and colorful it was to her! Her heart was filled with such pride. Lisa knew from then on she would pursue this passion of cake decorating. She really didn't get serious about the art of cake decorating until 1992. She started by taking Basic Wilton Cake Decorating Classes at Michael's Crafts Stores. She was hooked and passionate from that point on. From there Lisa started doing cakes for family and friends, and then turned it into a professional career. She started attending Florida ICES Mini-Classes and annual ICES Cake Conventions and taking classes from some of the best sugar artist in the world.
Lisa was the Founder and Co-Chairman of the 1st ever, highly successful, Florida ICED Cake competition held in Ocala, FL in 2011 and 2012. Lisa has been featured in multiple magazines and news articles including her fund raising efforts for the Make a Wish Foundation in the Ocala Star Banner, and for her business Lisa Menz @ Work . She has also been featured in the Ocala Style Magazine, in their June 2004, February 2012 and March 2012 issues. Click on the image below to read the March article on page 113-114.
Among the many awards Lisa has won was her "Most Beautiful and Creative" in the professional division for the "Let's Eat Cake" St. Jude's Research Hospital Fundraiser on February 17, 2009. Top notch, high-caliber judges included Food Network Challenge's Kerry Vincent, (The Queen of Wedding Cake Judging) as well as, the editor and chef from the internationally known "The Steamy Kitchen, Modern Asian." Also in attendance was our own Ocala-based, renowned international pastry chef of Golden Ocala, Albert Barrett, WCJF Anchor and cake aficionado Paige Beck, Danielle from St. Jude's Children research Hospital and International Pastry Chef Ludwig Gross. Lisa's "Crystal and Lace" cake was also featured in the "American Cake Decorating" magazine Jan/Feb 2013 issue.
Recently Lisa, together with her friend Andi Somers, created this amazing sugar designer dress. It was showcased in the Sugar Art Dress Fashion Show of the International Cake designers event in Orlando. The Cake Fair Runway Show had only 15 artists picked internationally to participate! Click on the pictures to enlarge.
Some Of Lisa's Favorite Vendors
To see some of the fabulous cakes done for the FLORIDA ICED CONVENTION
Masquerade Ball 2012 competition, you can click on the following Facebook links:
PRINCESS PRISS CAKES ~ or ~ TAMMY GRIFFIN PORTRAIT ARTIST INC
A special mention to Tammy Griffin Portrait Artist, Inc. for all the fabulous photography provided at the Florida ICED competition, as well as for some of my cakes. Please be sure to view her website and see more of her works of portrait art. Cakes by Lisa recommends you utilize her talent to capture your special moments.
For all your party needs, visit: PARTY TIME RENTALS
ABSOLUTELY BEAUTIFUL YOU gives you a Total Pampering Experience......In Your Time......At Your Convenience
Cakes by Lisa supports Icing Smiles, Inc., a nonprofit organization that provides custom celebration cakes to families impacted by the critical illness of a child. The goal is to create a custom cake for the ill child, or their sibling, that provides a temporary escape from worry and creates a positive memory during a difficult time. If you would like to donate a smile or learn more, please click the icon.
More Pricing Details
* My pricing starts @ $ 5.00 per serving for butter cream iced cakes. Price also depends on how simple the cake is designed. Price will go up according. The following are some examples of items that have and up charge: intricate artwork, gum paste sugar flowers, fancy liqueur cakes and fillings, etc.
* Starts at $ 7.00 per serving for these type covered iced cakes. This may sound high when you are comparing to other decorators in my area, but I only use the highest quality gourmet tasting fondants on my cakes.
* Price depends on size and art work and time that is involved in what you want.
* Free consultations with no samples. If you want samples you may request one, two, or three types of your choice, for a sitting fee which would range between $25.00 to $40.00 whether you book me or not. If you do decide to book me, this fee will be applied to your deposit booking total fee.
* Free top tier is always included in the wedding or anniversary cakes.
* Minimum of $100.00 deposit or above is required at time of booking.
* Must be a minimum 50 person served cake.
* Date is not reserved until I have received a deposit.
* Local delivery within 15 miles is free.
* Outside delivery fee start at $35.00 and will go up depending on the mileage distance to your event site.
* Final pricing will be given at the time of your consultation booking.
I understand that I am to pay a 50% NON-REFUNDABLE deposit at the time of booking an event with Cakes By Lisa Inc. The reason for this non-refundable deposit is, once you have booked with me for the date of your special event, other orders are turned down for the date you reserved. Also, in most cases, supplies have been ordered for your event and are paid for and I will lose my money for the product ordered. Also, full payment for your event is due 20 days prior to your event date. As stated on your contract, NO cakes will be delivered to the event site until full payment is received. If payment is not received within 2 weeks prior to event date, only cash will be accepted. NO exceptions. Again, thank you for your business and I look forward to serving you.
Customer Testimonials
Dear Lisa,
Just wanted to take a moment to thank you so much for the wonderful cake you made for our daughter's 15th Birthday celebration. Your design of the cake fit perfectly with our theme of the party which was a Venetian Masquerade Ball. Our guests were amazed not only by the beauty of the cake but also by its great taste. It really was hard when it came time to cut the cake as we felt we were destroying a master piece, but we took lots of pictures.
I commend you on your work. The cake looked great, tasted excellent, and you were wonderful to work with. I was glad I had some of your business cards that I could hand out because people were asking for them. I wish you the best and you can be assured that should I need a cake for a special event in the future, I will be contacting you.
The Manresa Family
I just wanted to thank you again on the amazing cake you made for my husbands b-day! He couldn't believe he got a sneaker cake let alone surprised that I was able to find someone who did such a magnificent job on it. It was DELICIOUS and all of our guests loved it! The cupcakes were so cute and I'm eating one as I'm typing this and it tastes so good! I just can't thank you enough. This will definitely be a birthday he will never forget and I know for a fact I will never be able to top this cake you have made lol!
Thank you again and you will definitely be hearing from me again in the future! :)
Hey Lisa,
The cake was beautiful! Tim and I loved it. Thank you for doing such a great job on it. I will highly recommend you to anyone I know needing a cake. Not only was the cake wonderful, but you were prompt and organized with everything.
Thanks again!
Dorothy and Tim Holman
Lego wedding cake
April 2012
The entire process with Lisa was great! She's so personable and really cares about getting to know about you in order to make your cake absolutely perfect for your special day. Her sample sizes are more then generous, and her expertise really shows with every bite! It was hard to choose which pairing of cake to filling to go with, but in the end we loved the choice we made. Her artistry is amazing, and her versatility in techniques really made a statement with the final product. My only regret was not having more cakes to eat after the wedding. I'm sure if our top layer will last until our first anniversary!!
Thank you so much,
Candice Calvo
Apple Blossom Cupcake Wedding Cakes
Hello Lisa! We wanted to thank you so much for making such a phenomenal cake for our winter wedding! I knew that you would go above and beyond, but you really out did yourself. The details on our snowflake themed cake was amazing. You really show your customers how much pride you take in your cakes and that is obvious! We had so many compliments on the taste and everyone loved the design. We will definitely recommend you to anyone we come across who is in need of any type of cake. Thank you so much for being so professional and doing a exceptional work. Our cake turned out beautifully and we were glad that we went with you! YOU ROCK!!!!
Thanks again,
Amy and Jackie
Snowflake wedding cake 2011
Howdy Lisa, I just returned from Ocala, FL. One of my husbands cousins got married in Sarasota so we spent some time with my family in Ocala. It was really great. Karen had a part of a tier left from her wedding cake so she took it out of the freezer for us to have some. After 8 months it was still GREAT!!!!! I am not just saying that, it was if you had just baked it. The flavor was soooo good and the looks were just as lovely! The topper is still being saved for their first anniversary in July. Honestly, Lisa this cake was so moist, fresh, and delicious, you should be very proud and quiet content with yourself. I had to tell you since I had first hand experience ( even though I believed my sisters). I pray all is well with you and yours, take care lady and God Bless!
Thinking of You,
Sharon Alley
Hi Lisa, It's Ashley from 10/10/10, the really bright wedding cake. We wanted to let you know that we had almost no cake left, except the top tier, because we had to take it off and save it for ourselves, but everyone loved it, even those who did not care for wedding cake. Every single person at our wedding had a piece, and ate every last bit of it, which is kinda odd for a wedding, because most people just don't care for a boring white, vanilla, or chocolate wedding cake. But ours, ours was so beautiful and delicious, your key lime cake was the best I'd ever had! The cake came out a little different than I expected, but in a fantastic way, there was no trace of white anywhere, and I loved it. The moment people laid eyes on it, they started taking pictures and just stared in ah, but then said "It's so you!" We hope that you had taken a picture or two, if not, we'd love to send you some professional ones as well as some that our guests took, even if you did take pictures, we'll still send you some, we'd love for you to post it on your page and/or even put it in your book for other potential customers to see. Again, thank you so much for everything, it was more than perfect, the taste, the look, it even smelled wonderful, if you got within a two foot radius of the cake, you could just smell the key lime. The buttercream frosting was so delicious, smooth and creamy, I had never had a frosting like that before. The cake was so moist, and had a perfect texture and flavor. Anywho, enough with the babbling, lol.
I cant say it enough, thank you. I will be referring you (not like I have to, I was being asked by the guests, who had created the cake) to anyone and everyone.
~Mr. and Mrs. Gossett
We can't thank you enough for making my father-in-laws birthday so special! We could hardly believe our eyes when we saw how perfect the cake was. You absolutely made a masterpiece!!! We could not have imagined anything as special as what you created for us! It was beautiful to look at and delectable to eat! Everyone "ooohed" and "aaahed" when they saw it and moaned with gratitude when they tasted it. We are so very lucky to know you, and to be able to call you friend! The best part is, we know exactly who to call when we need a special cake!!!
Extremely Blessed,
The Jaycox Family
Dear Lisa, The cake was a hit!!!! Thank you so much for all the love and effort you put into making such a special cake. My father loved it!! I truly appreciate all that you did in making my Dad's 90th Birthday so special.
Carolyn Bennel
American Flag Cake "Bad Penny" B-12 Bomber Division W.W.II
AWESOME, AWESOME, AWESOME!!!!!! MARVELOUS, WONDERFUL AND SUPERB!!!!! Those are just a few words to describe your cake and "our" surprise yesterday. Your cake was a HUGE hit with everyone!!! I am not surprised at all that it was so great. YOU ARE GREAT at what you do lady. I loved the way you put it all together! The wedding veil and bow tie just tipped it over the edge!!! The bows and ribbons and beading were so beautiful. What can I say about the lap-tops with their screen names ?? Truly AMAZING !! So not only did it look fantastic it tasted GREAT also !! THANK YOU, THANK YOU, THANK YOU !!!! I wish there were more I could say , but words just don't describe how happy you made everyone involved!!! Thanks again for all your hard labor and the beautiful work. Thank you for putting that extra touch in the cake. Trust me, I will always call you for my cake needs.
Tons, and Tons of Thanks and Gratefulness,
Sharon Alley Laptop
( They met on the web) Wedding Cake
I met Lisa while shopping for my niece's wedding cake. When I saw her website and all of the beautiful cakes there, I knew that she was the designer for us! We were not disappointed. Our cake was done on time, looked absolutely perfect and tasted like a dream. The night of the wedding the guests hovered around the cake table remarking that this was the most awesome wedding cake they'd ever seen. Once everyone took a bite of it, all they did was comment on how delicious it was. We were both proud and happy.
Thanks Lisa, for a job well done!!!
Michael and Penny
Hi Lisa- I just wanted to let you know how wonderful the cakes were! They got lots of compliments, and I LOVED them! The wedding cake was beautiful and the groom's cake was so fun-it looked awesome! And....they tasted great too!!! Everything went really well. Thanks again! You did such a wonderful job!!!
Hope you had a wonderful Christmas, and have a happy New Year!
Dear Lisa, Thank you both so much for coming and sharing the best day of our lives with us, you did an awesome job on the cake, they were both just amazing....Thank you both so much!!!
Christopher and Amanda
Hey Miss Lisa We would like to thank you for the wonderful job you did on Katie's Cinderalla slipper cake. With only one weeks notice, and never even meeting us, I was truly amazed at how you came up with all that on your own. The taste, the color, it was truly perfect for her wedding shower. We can't wait to see the next one !!!!!
Thank you,
Lori and Kourtney
April 16, 2003 Debbie Chalkley The Villages, FL 32162 Cakes By Lisa Re: Katrina Chalkley's Wedding
Dear Lisa: I just wanted to let you know that we received many, many compliments on the wedding and groom's cake that you provided to us for Katrina and Dana's wedding. Not only were they a work of art, but they were extremely fresh and delicious. You were able to provide us with exactly what we wanted even though we probably gave you very limited instructions! You are to be commended on your professionalism, artistry and dependability. Thanks so much for being a part of our day!
Debbie Chalkley
PS: We froze the top portion of the cake and have saved the beautiful gumpaste cake topper for display.
Lisa, You did such a FABULOUS job on our wedding cake. The extra that we took on our honeymoon was sooo wonderful. So please keep up the great work because you definitely have skill!! :) Thank you for helping make our wedding that much more special. Everybody was talking about that cake.
Take care,
Donn and Ben Callaway
Thank you for the beautiful and delicious cake. I am also very happy you were able to stay for the whole time.
Love, J
Josh and Kathy Olters C-ya later :)
Hi Lisa, Finally, after spending much of the month of April having guests come and go after the big party on April 1st and then my husband and I traveling up to New England for the anniversary party my parents had also planned (not knowing about the one in Florida, of course), we are finally back home and trying to get back to the normal routine of life. I want to thank you so much for the wonderful job you did with the cake. Our guests raved about the flavor of the cake and just as I had hoped, we had plenty of cake to go around for the entire weekend of celebrating and then some.
Thanks Lisa.
Lynda Collazo
Lisa, I just wanted to thank you for the beautiful birthday cake you made for my daughter's first birthday. It was a hit with my guests. You are quite talented. Everyone asked where I got the cake from. You may get calls for orders in the future. :)
Thanks again for making my daughter's birthday extra special!
Sandra Rosa
Lisa, You did a fabulous job on the groom's cake. It turned out better than I even anticipated! Hope you got a picture of it! If you need one, let me know!
Thank you so much. :)
Lillie Schaap
Dear Lisa, I am so sorry I have taken so long to thank you for the most incredible cake I've ever seen or eaten! I have been remodeling and I can't find anything... my manners especially... Everyone loved the way the cake looked and tasted and couldn't stop eating and talking about it. And then the lucky kids who received it next loved it also!
Thank you for making the party!
Lisa - Thank you so much for our beautiful cake. You did an absolute gorgeous job. I am sorry about the flowers.
Thanks again,
Amy and Shad
How can I begin to tell you how special my birthday was because of you! I could not have asked for anything more FABULOUS! I am so grateful to know I can always count on you making all my special events even MORE SPECIAL with your cake art!
With tons of gratitude,
________________________________________Welcome The promise of something special is my gift to you. Cakes by Lisa will create an unforgettable masterpiece for your special day. From traditional to contemporary designs, the possibilities are endless. ~Lisa Menz~


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NOTE: These impressions, while written about Handsome Pizza's original location farther west on Killingsworth, still apply to their new location at the address above.
|[Photographs by Adam Lindsley]
|[Photographs by Adam Lindsley]
Mmmmmmm great pizza! I love your blog Adam, have a nice day!!!ReplyDelete
sounds like i need to wait a bit to check this one out.. the soft undercarriage and salsa sauce sound like turnoffs to me. Surprised you don't think this looks just like Portobello's old pies.. Looks just like em to me!ReplyDelete
Just to be clear, it doesn't taste like salsa, it just has that kind of chunkier texture. And none of the ones I had at Portobello had this kind of charring.
Plus, there's real meat and cheese on these! Automatic bump in quality right there.
If you like Neapolitan pizza, these are spot-on Neapolitan pies. If you don't, then yeah, I'd wait to see if the style changes at all as Will masters that oven.
Making pizza is good for us to know on how to make it. I love this kind of post that they stated the great information and given the right instructions. For sure, a lot of us can learn about his. Hope I could!ReplyDelete
Sauce looks like hand-crushed tomatoes -- what I'd expect if he's not running them through a food mill or if he's just minimally handling them. The crust looks beautiful. Relieved that the yellow on that sausage pie was banana peppers and not plastic-y cheddar. ;)ReplyDelete
Tomatoes are San Benito. Cali grown and certified organic and slave labor-free. Honestly, they aren't the highest quality in terms of texture or flavor—they're about the toughest tomatoes I've come across, so I end up running 'em through the food processor. It's a sacrifice I make for a cleaner conscience. The flavor, while not the best, is good though.
I'm still working on sourcing ingredients. It's a slower process than I originally though it'd be.
@Flushy: They're still pretty darn good (or at least they are after you do whatever it is you do to them). And I like the chunkier texture of the sauce, kind of a nice departure from most places that puree it a little finer. Gives you a bit more to chew on.ReplyDelete
Thanks. Ya. I like a little more texture to my sauce as well. Even if I change my tomatoes, I still plan on leaving a tiny bit of chunkiness to it.ReplyDelete
Great review, and kudos to Will for his passion. I try to go often, always enjoy the food - now if we could just get a few more sunny days......... The creativity Will brings to his business is very much appreciated.ReplyDelete
@Anonymous: The nice thing about Will's place is that you don't need a sunny day. He's got heated indoor seating!ReplyDelete
Haven't been back for over a year. Ethan changed his own vision some time ago. He thought that people weren't getting enough value for their money and subsquently added more toppings. The result, although very tasty put the pizza out of balance in my opinion. The beautiful crispy crust got soft too quickly. To me, the crust defines the pizza. If I read your description correctly, the "problem" may still remain; a wonderfully flavorful pizza, but lacking in the requisite texture.
Thanks for your work as always.
@Ciaofun: Will mentioned that he was working on getting the crust more crisp, but I haven't been back to check yet. When that happens, I'll let you know. Regardless of how soft or crisp it is, the pizza is great and worth a visit.ReplyDelete
Was lucky enough to attend one of Will's pizza making class, and, no pun intended, Will is in a class of his own. He knows what he's doing, has passion for the quality and substance pizza can deliver, and is creative with the side dishes he also offers. His place shouldn't be missed no matter what time of year.ReplyDelete
Wow! This pizza look superb!
Comment by Make Badipizza
La pizza aspecto magnífico!ReplyDelete
Time to re-visit these guys, Adam. Unfortunately, the quality of the crust is nowhere near what we were getting on Greeley.ReplyDelete
@Ciaofun: Wow, really? I haven't had time to make it up to the new location, but they only opened a couple weeks ago, so maybe they're still dialing it in. I'll be hitting it within the next week, though, so I'll see what's what!ReplyDelete
@Ciaofun: I checked it out last week. I didn't see any noticeable difference in the quality of the crust, but they're still dialing in their new oven, so it perhaps wasn't as charred on top as it would be normally. Flavor-wise, though, it tasted the same to me.ReplyDelete


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Q: Am I covered if my dog bites someone else visiting my home, or when we're at a city park or campground?
A: Generally yes. Your homeowners policy will typically cover the incident at home or away from home, but once your insurance company knows that your dog caused an injury, the company may take a second look at you as a risk. The company may not want to continue coverage, or could raise its rates, since it's hard to guarantee that the dog will never bite someone again.
Note: This is one of a series of common -- or in some cases, particularly unusual -- questions received by our consumer advocacy staff, who answer questions from consumers.
Got a question or insurance problem of your own? If you live in Washington, feel free to give us a call, toll-free at 1-800-562-6900. We'll do our best to help. (And if you live in another state or territory, here's a handy map that lists the contact info for your local insurance regulatory office.)
Friday, April 20, 2012
Dogs and insurance
Posted by Anonymous at 6:21 AM
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Last edited: 25 October 2015
Barefoot College was founded by Bunker Roy and helps the poorest of the poor far beyond Rajastan and India by teaching simple ecological technologies - among others: the appliance of solar energy and the use of rain water; facilitation of minimal education of children at over 250 night schools.
The college believes, and has demonstrated, that educational qualifications are not needed by people with rural or poor backgrounds to acquire skills that can be of service to their community. In fact, the existence of theoretical paper-based qualifications have been usually found to be a deterrent to development as those that have them tend to come for work or training with mental blocks and superficial expertise.
Primarily, students are trained in the fabrication and repair of solar electric equipment intended for use in rural areas. They also learn basic welding skills in their training, and students also have been fabricating Scheffler style reflectors to create large solar kitchens. They have also provided training for the construction of other parabolic solar cookers.
Audio and videoEdit
- October 2011:
External linksEdit
The Director
The Barefoot College
Village Tilonia, via Madanganj
District Ajmer - 305816
Tel: +91 (0)1463- 288204
Fax: +91 (0)1463-288206
Email: email@example.com


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The Great Connect 2016
Corporate Event Videography
Filmed by Teck Kuan, Deryck Edited by Teck Kuan Organised by BNI Singapore, Eastern Region Venue: Hilton Hotel, 581 Orchard Rd, Hilton Hotel, Singapore 238883 Date: 25 February 2016 International Networking Week® is an initiative of BNI®. International Networking Week® will feature a number of networking events across the world! The focus of these events will be to bring together representatives of government, businesses and the community to network with each other, to understand the concept of good networking and to listen to talks by key networking specialists from across the world. These speakers will offer advice and information on how businesses can grow and succeed through good networking practices. Invitations to attend are open to the wider business community, members of other networking organizations, students, press representatives and interested parties from all levels of government and business. The purpose of International Networking Week® is to raise the profile of networking in the wider community, recognizing it as an essential tool for success in today's business climate.


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These are all the News & Announcements posted on Monday, 8 August, 2011.
Staff Reading Pick
Here is another reading pick from the Logan Library Staff.
Book: The Emerald Atlas by John Stephens
Recommended by: Becky, Children's Librarian
Three children have been raised in a series of orphanages since being abandoned by their parents, and finally end up in a mysterious mansion where they discover an old book which allows them to travel through time, catapulting them into an adventure filled with mystery, mayhem, and magic. When I started reading this, my hopes weren't too high - reviewers had said it reminded them of many other fantasy novels including "The Golden Compass," "Harry Potter," "The Hobbit," and the "Narnia" books, and I was afraid it would be derivative and cliched. It's not. This is a completely original fantasy novel with an incredible adventure story, interesting characters, and writing that makes me feel like I'm watching a movie. Moments of horror and humor are blended seamlessly into the mix. Although it's aimed at middle-school-age readers, I highly recommended it for fantasy-novel fans of all ages.
Want more reading suggestions? View previous staff picks.
Posted By Logan Library at 8:46 AM in Category:Staff Picks
Link directly to this article.
The Latest News!
Oct 16, 2018
» Community Book Discussion Oct 10, 2018
» The Dead Awaken Oct 5, 2018
» Library Closed Columbus Day


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Usually (read: for all DLLs created with MinGW and also a few others) MinGW links fine against a DLL. No import library is necessary (see sampleDLL).
However there are situations when it won't. Then one needs a so-called import library to help the linker. The rest of this page gives hints as to how to create such import libraries when there is only the DLL available.
MinGW comes with a handy tool which does most of the work for you:
dlltool.exe (or i586-mingw32-dlltool or something similar). Issue 'dlltool --help' to get a brief description of the available options.
Sometimes dlltool can create an import library from the DLL. But then you wouldn't need an import library since the linker wouldn't need one. So you probably are reading this because you've got a DLL against which MinGW can't link without further help. You will provide this help by creating a def-File. There are several ways to create such a file. In the following some of these will be described:
issue 'dlltool -z somedll.def --export-all-symbol somedll.dll' (without 's)
chances are high that you'll get something like 'dlltool: somedll.dll: no symbols'. Otherwise the resulting def-File is a good startingpoint and probably will need only little additional tweaking.
use your favorite texteditor and create a file somedll.def with the following lines:
<list of external names, one per line>
Here <list of external names> is at least the list of unsatisfied external references the linker did complain about and that are supposed to be in somedll.dll. The list is given one name per line.
Once you've created the def-File (see above) you'll issue
dlltool -d somedll.def -l libsomedll.a
Depending on the DLL you may want to try one or more of the following:
add option -U
This will prefix all symbols in the import library with an underscore '_'
add option -k
This removes @<n> from the exported names but their calling convention remains stdcall.
add option -A
This adds an alias for all stdcall entries but without the @<n>, i.e. you get both the undecorated names (as with -k) and the decorated names.
For a detailed description of these options and dlltool take a look at the corresponding documentation.
That's it. The resulting file libsomedll.a should satisfy the linker.
Some Examples
def-file for an external lib created with Delphi
LIBRARY Diverg01.dll EXPORTS Divergences LTDivergences STDivergences
Excerpt from a def-file for IBM's db2cli.dll
LIBRARY DB2CLI.dll EXPORTS SQLAllocConnect@8 SQLAllocEnv@4 SQLAllocHandle@12 SQLAllocStmt@8 SQLBindCol@24 SQLBindFileToCol@32 SQLBindFileToParam@32 SQLBindParam@32 SQLBindParameter@40 SQLBrowseConnect@24 SQLBrowseConnectW@24 SQLBuildDataLink@40 SQLBulkOperations@8 ...


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Place an ad online or place one other the phone at 603-625-1855, Ext. 25 (please leave a message if you don't reach a live person).
More than 284,965 people read the Hippo from all over Southern New Hampshire and northern Massachusetts.
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Release Date: 1994 |
Album Rating: 4.5My First Review so be nice please
Album Rating: 3.5This review was exellent! Keep up the good work. Cannibal Corpse is a very importent band for death metal and this is one of my favorite CC albums. Stripped, Raped, and Strangled and She Was Asking For It are really good tracks. I still prefer Corpsegrinder's voice to Barnes' though.
Album Rating: 4.5Thanks a lot man! yeah but i think Barnes' work on this album is a huge exception! but Corpsegrinder done a terrible job of the Barnes era songs on live cannibalism which put me off him a bit, as he seems to only care about his material...
but yeah thanks for the positive feedback. i have enjoyed a lot of your reviews so its good you were positive lol
this is the first Cannibal Corpse album I actually beared listening to all the way through. It wasn't half bad, it was rather good actually. It did make me change my opinion on them, since before I thought they were gore loving death grind that sucked.
Album Rating: 4.5death grind? nah man i'd class them as just straight up death metal.
well I know that now
amazing first review, Cannibal Corpse are da bomb.
Album Rating: 4.5thanks for your kind words. i am considering doing the latest Aborted release because i just noticed no one has reviewed it lol
Great first review! I hate this band but their album-covers is pretty cool.
Album Rating: 4.0They have the most grotesque and viscerally striking band art out there...but I can't get into them.
Album Rating: 4.5they rule, listen to "when death replaces life" from gore obsessed or anything off of the bleeding, that will get you into them. if you like death metal anyway
sa imi bag pula a meritat fiecare ban albumu asta ma jur l-am luat la juma de pret in magazin oricum cumparatzil e bun!!!!chiar daca numai e de ceva timp Chris in trupa mr"corpsegrinder" face o treaba buna!!ma mir daca sunt ceva oameni de nationalitatea mea pe site-ul asta
Album Rating: 4.5wtf?
But seriously, this band is ridiculous
plus they make a cameo in Ace Ventura Pet detective, apparently Jim Carey is a big fan
nice review, not my favorite CC album though, that would be gore obsessed, if only for pit of zombies, but I seem to be in the minority
Has anyone heard their newest album? I saw it the other day but didnt get it since I havent heard any songs
Album Rating: 4.5i got their newest release today. i've only listened to maybe 3 songs, but theyre all damn good. I will review it later probably to let you know.
Album Rating: 2.0Cannibal Corpse has great instrumental capabilities, and any problem I have with the vocals are instantly diminshed by their humurous lyrics. The kind of album you can lounge to and pop open some champagneThis Message Edited On 04.16.06
Album Rating: 3.5Great album but i really prefer Corpsegrinder to Barnes. Their best album IMO is Gore Obsessed
I don't see why people are bothered by the lyrics. Basically it's just putting a gorey horror film in the form of music, and these guys arn't seriously all fucked up in the head, just a bunch of metal heads who love to play metal.
Good review, although I don't think you convinced the reader why he/she should buy this album. I suggest you be more descriptive about the sound, other than that nice work.
Bands: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z


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Six months after five top business schools declined to cooperate with the Aspen Institute's Beyond Grey Pinstripes ranking, the organization has apparently decided to puts its ranking on hold.
The institute's decision to "shift gears and pursue new ways to influence business education" was apparently made earlier this year and announced in March to participating schools in a letter obtained by Bloomberg BusinessWeek.
The Beyond Pinstripes rankings, published since 1999, purport to measure a business school's commitment to sustainability. But many prominent schools, including Harvard Business School, MIT Sloan, Dartmouth's Tuck School of Business, Duke University's Fuqua School and the University of Chicago's Booth School declined to cooperate with it last year (see Why Schools Are Saying No To Aspen).
In all, five of the top ten U.S. business schools dropped out, along with a large number of major business school players that include UCLA, Indiana, Minnesota, Purdue, Southern Methodist University, Brigham Young University, the University of Washington, Michigan State, and the University of Rochester.
For most schools that opt out, it comes down to two basic objections. First, some B-school deans don't believe the ranking accurately reflects a school's commitment to social and environmental issues. That's largely because the ranking fails to take into account a school's extracurricular activities, institutes and centers, joint degrees and specializations in the environment, sustainability, ethics, or social issues. Aspen gathers this information but doesn't factor it into the rankings.
Secondly, the Aspen survey requires a tremendous amount of data gathering and reporting. At Dartmouth's Tuck School of Business, for example, it used to take three full-time staffers nearly the entire month of December to gather and report all the information required by Aspen for its survey.
"There has been a huge growth in the number of surveys we receive – to the point where we have to triage them in order to respond with the attention to detail they require," said James Aisner, a spokesperson for Harvard Business School, last year. "The Aspen survey is extremely time-consuming, and having examined it closely, we also have concerns about the effectiveness of its methodology and what it is trying to measure. Rather than focusing on the Aspen questionnaire, we are committed to incorporating topics relating to business and society, social impact, and environmental sustainability, and finding meaningful methods to evaluate our own progress toward those goals."
The withdrawal by so many business schools dealt a serious credibility blow to the ranking and likely led to a larger number of schools deciding not to cooperate with the ranking this year. In an email response to BusinessWeek, an Aspen official maintained that the decision by business schools to opt out of the ranking was not a major factor in the organization's decision to shut its ranking down.
"In making our decision, we spoke with many constituents at participating schools and others and took multiple inputs into account," Nancy McGaw, deputy director of the institute's Business & Society Program, told BusinessWeek. "We have extensive and ongoing relationships with business schools around the world, including many that have elected over the years not to participate in the Beyond Grey Pinstripes data-collection and ranking. I would say that schools that opted out were not a major factor in our final decision."
DON'T MISS: WHY SCHOOLS ARE SAYING NO TO ASPEN or MANY TOP SCHOOLS ABSENT FROM ASPEN RANKING


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TV's Mr. Mean, Simon Cowell, showed his emotional side during an interview recently with pal Piers Morgan.
According to reports from the U.K., Simon sat down with former journalist-turned-television personality Piers, for "Piers Morgan's Life Stories," where the "Idol" judge teared up when speaking about the loss of his beloved father, Eric Cowell in 1999.
Britain's Daily Mail reported Simon got emotional during the interview when a video was played featuring his mother Julie Cowell recounting the phone call where she shared news of Eric's death.
He "just went to pieces… He was very shocked, it was unexpected," Julie said in the clip, according to the paper. "And he really did that time, I never realized how emotional he was until this happened."
As Simon addressed what happened himself, he further choked up while talking about what he called a "horrible, horrible, horrible time."
"I rang both of them to tell them the news and my mum was acting in kind of a strange way and then she called me back and told me," Simon reportedly told Piers.
Piers, a former tabloid editor, reportedly then asked Simon about what his first reaction to the news of his father's death was.
"Oh Piers, it was um, it wasn't, wasn't good," Simon said. "But you've just got to deal with it, you know, and I went back and realized that your first responsibility is that you've got to look after your mum. It was a horrible, horrible, horrible time, like I said. You believe everyone is going to live forever and they don't.
"And all the stuff you think you care about, the hit records and stuff like that, it's just meaningless," he added.
When Piers explained Julie told him she'd never seen Simon react so emotionally, the judge said his father's death was the hardest thing he's ever dealt with.
"I can't admit things, that's why I can't go to funerals and stuff like that. I find it very, very difficult to deal with that kind of reality. I shut myself off totally because it affects me so badly," he said. "And then, because I had to deal with that, it was the hardest thing I ever had, because I've never lost anyone in my life, you know, it was the first thing like that that ever happened and I just couldn't accept it."
The full interview with Simon airs this Saturday on the U.K.'s ITV network.
Related Content from AccessHollywood.com:
VIEW THE PHOTOS: The Verdict Is In! Judges Of Reality Television
PLAY IT NOW: Access Archives: At Home With Simon Cowell (2002)
PLAY IT NOW: Access Extended: Simon Cowell Talks 'Idol'
MORE ACCESS ON THESE TOPICS: Simon Cowell - American Idol - TV - Reality TV - Piers Morgan


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Course Title: Prepare articles for storage or despatch
Part B: Course Detail
Teaching Period: Term1 2017
Course Code: OHTH5518C
Course Title: Prepare articles for storage or despatch
School: 350T Fashion & Textiles
Campus: Brunswick Campus
Program: C3285 - Certificate III in Dry Cleaning Operations
Course Contact: Peter Bonnell
Course Contact Phone: +61 3 99259171
Course Contact Email: email@example.com
Name and Contact Details of All Other Relevant Staff
Nominal Hours: 40
Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.
Pre-requisites and Co-requisites
Course Description
In this course you will acquire the skills and knowledge required to compile, pack and consign orders according to transportation.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title:
LMTDC2009A Prepare articles for storage or despatch
1 Prepare garments or articles for despatch
Performance Criteria:
1.1 Records are checked to ensure requirements are met
1.2 Hanging or packing of garments is assessed according to workplace procedures for handling of finished articles
1.3 Objects to be returned or promotional materials are added to article where appropriate
1.4 Orders are compiled to workplace and customer specifications and requirements
1.5 Orders are coordinated to meet delivery or collection timetables
1.6 Workplace procedures and instructions are read and interpreted
2 Store garments or articles
Performance Criteria:
2.1 Garments or articles are stored in an appropriate location
2.2 Records are maintained
2.3 Knowledge of despatching processes are applied to perform required tasks
Learning Outcomes
By the end of the course you will be able to prepare garments or articles for dispatch and store the garments or articles.
Details of Learning Activities
In general your training is contextualised according to the company's production processes undertaken as a part of the trainees normal work duties.
Your tasks are selected for training and explanation of the task to be undertaken is given by the trainer and the correct procedure discussed. The task is demonstrated by the trainer and underpinning skills and knowledge are developed.
When the trainer is confident you are capable of undertaking the task safely you will then do the task. During this time your work would be monitored by the trainer and questioning and further instruction given.
You will also be given workplace based tasks and activities to complete and practice between visits. Any activities and work performed between visits are reviewed and further training is undertaken accordingly.
RMIT University learning resources are used to support your training
Teaching Schedule
In general you will be taught by 6 means within a workplace training context:
1. Introduction and overview of course. Basics of skills required and course content 2 hours
2. Use of learning resources and basic skills development 2 hours
3. Workshop 6 hours
4. Complete manuals 4 hours
5. Supervised skill development to competency 24 hours
6. Consolidation of skills and assessment 2 hours
You will practice skills and understanding as a part of your workplace duties between sessions. Activities and work performed between visits are reviewed in the following session and further training is undertaken accordingly.
Learning Resources
Prescribed Texts
Other Resources
Overview of Assessment
Assessment will be in the form of observation and your ability to prepare garments or articles for dispatch and store the garments or articles. Also by questioning for underpinning knowledge
Assessment Tasks
You will be assessed by observation as you identify garments or articles for dispatch and store the garments or articles (you can check the performance criteria above fore more details of these skills). You will be questioned for underpinning knowledge for all these operations.
Assessment Matrix
The assessment matrix demonstrates alignment of assessment tasks with the relevant unit of competency. These matrices are available through the Program Coordinator.
Course Overview: Access Course Overview


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Rapper Lil Wayne is already in a New York jail, and he's trying to make sure that when he gets out, he doesn't land in an Arizona lockup.
The artist whose real name is Dwayne Carter, struck a plea agreement with Yuma County prosecutors to avoid jail time in Arizona on drug and weapon charges. On Friday, he appeared in an Arizona court via video to plead guilty to one count of drug possession.
The 27-year-old Grammy winner was busted in January, 2008, when his tour bus was stopped at a U.S. Border Patrol checkpoint near Dateland, 78 miles east of Yuma. Authorities say they found cocaine, Ecstasy and a handgun on board.
Carter is scheduled to be sentenced June 30 and could receive 36 months of probation. He's currently serving an eight-month jail term in New York after pleading guilty last October to attempted criminal possession of a weapon.


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Back to Blog
[caption id="attachment_6123" align="aligncenter" width="625"] "By the time a CT scan was ordered, the cancer had progressed to an advanced stage that is treatable, but not curable. I was furious at myself and upset with my doctor." (Photo credit: Thinkstock)[/caption]
(Editor's note: September was Ovarian Cancer Awareness Month.)
Ricki Lewis ignored her belly fat for months, attributing the extra weight and bloat around her middle to aging and menopause.
"I should have paid more attention when a well-meaning woman asked me when I was due — but instead, I just got angry," the 59-year-old said. "It didn't even occur to me to see the doctor."
Lewis, a Schenectady, N.Y., science writer with a Ph.D. in human genetics, finally made an appointment to see her gynecologist when her best friend remarked on the noticeable change in her girth. "When the doctor saw my middle, she literally jumped back several feet," said Lewis. An ultrasound revealed a 23 cm ovarian cyst. "The technologist said it was the second largest she'd ever seen."
Fortunately, Lewis' story had a happy ending: The cyst, which she now affectionately refers to as "Waldo," weighed in at a whopping 18 pounds and was benign. "When my surgeon came out and said it was not cancer, my husband threw his arms around him," she said.
But not everyone is so fortunate.
In The New York Time's blog Well, Susan Gubar says she "misinterpreted the muted symptoms of ovarian cancer," like bloating, satiety, fatigue and constipation, which are often ascribed to other conditions like menopause, aging, irritable bowel syndrome and even depression. She writes: "By the time a CT was ordered a year later, the cancer had progressed to an advanced stage that is treatable but not curable. I was furious at myself and upset with my doctor."
Although the rate of ovarian cancer has been slowly falling over the past 20 years, the American Cancer Society's latest estimates are that about 21,290 women in the United States will receive a new diagnosis this year, and about 14,180 will die from it.
"As women, we never think of ourselves first, so we make up excuses when something is staring us in the face," Lewis reflects.
Additionally, as in Gubar's case, some signs of ovarian cancer are similar to those of other conditions.
Carmel Cohen, M.D., a professor of clinical gynecology and obstetrics at Mt. Sinai Medical Center, says that if the symptoms are not "sufficiently suspicious," a woman may, instead of heading to her gynecologist, visit her gastroenterologist or urologist. She may assume that it is something else — and not get the tests she really needs. A diagnosis of irritable bowel syndrome or a urinary tract infection might be made, when instead the real culprit is ovarian cancer.
A pelvic exam, when your ovaries and uterus are checked for size, shape and consistency, can sometimes detect some reproductive system cancers at an early stage. However, most early ovarian tumors can be difficult — or even impossible — to feel.
Cohen, who is also a member of the American Cancer Society's Eastern Division Board, says that ovarian cancer can be missed "until the woman who is fearful says to her gynecologist 'prove to me that I don't have ovarian cancer.'" This is imperative, since a delay in diagnosis can result in disease progression, making it more difficult to be treated successfully.
Although it's not uncommon for many women to feel some of these symptoms from time to time, "the hooker here is that the symptoms need to be new, persistent for about one month, occur many times within that month, and be otherwise unexplained," Cohen says. (For instance, if you chowed down on a highly salted meal of Chinese food the night before, there might be a reasonable explanation for the bloating you feel the next day.)
"Women need to be extremely aware of what is normal for them," stresses Bobbie J. Rimel, M.D., a gynecologic oncologist in the department of obstetrics and gynecology at Cedars-Sinai hospital in Los Angeles.
About 20 percent of ovarian cancers are found at an early stage; this is when they're most treatable. When found early and at a localized stage, approximately 94 percent of women will live longer than five years after diagnosis.
If you have any of the following symptoms, and they are persistent or unusual, schedule an appointment with your gynecologist.
Having a risk factor — or even several — is not a guarantee you'll get ovarian cancer. On the flip side, you can get the disease and not have any risk factors. Nonetheless, it's important to be aware of the following facts.
© Twin Cities Public Television - 2017. All rights reserved.


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Provided by: freebsd-manpages_8.2-1_all
sigwait — select a set of signals
Standard C Library (libc, -lc)
#include <signal.h> int sigwait(const sigset_t * restrict set, int * restrict sig);
The sigwait() system call selects a set of signals, specified by set. If none of the selected signals are pending, sigwait() waits until one or more of the selected signals has been generated. Then sigwait() atomically clears one of the selected signals from the set of pending signals for the process and sets the location pointed to by sig to the signal number that was cleared. The signals specified by set should be blocked at the time of the call to sigwait(). If more than one thread is using sigwait() to wait for the same signal, no more than one of these threads will return from sigwait() with the signal number. If more than a single thread is blocked in sigwait() for a signal when that signal is generated for the process, it is unspecified which of the waiting threads returns from sigwait(). If the signal is generated for a specific thread, as by pthread_kill(), only that thread will return. Should any of the multiple pending signals in the range SIGRTMIN to SIGRTMAX be selected, it will be the lowest numbered one. The selection order between realtime and non-realtime signals, or between multiple pending non-realtime signals, is unspecified.
If successful, sigwait() returns 0 and sets the location pointed to by sig to the cleared signal number. Otherwise, an error number is returned.
The sigwait() system call will fail if: [EINVAL] The set argument specifies one or more invalid signal numbers. [EFAULT] Any arguments point outside the allocated address space or there is a memory protection fault.
sigaction(2), sigpending(2), sigqueue(2), sigsuspend(2), sigtimedwait(2), sigwaitinfo(2), pause(3), pthread_sigmask(3)
The sigwait() function conforms to ISO/IEC 9945-1:1996 ("POSIX.1").


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Firearm Safety in the Home
Statistics show that more than half of the fatal firearm incidents reported each year occur in the home. Since almost all incidents are caused by carelessness and lack of knowledge, it's the hunter's duty to help prevent firearm mishaps in the home.
Most importantly, lock guns away where children can"t reach them, and store ammunition in a separate location. Check to see that a firearm is unloaded before allowing it in any building or living area.
Practice these safety rules if handling a firearm in the home.
- Adhere to "T.A.B. + 1."
- Immediately point the muzzle in a safe direction when you pick up a firearm.
- Keep your finger off the trigger.
- Always check to see that the chamber and the magazine are empty.
Never show friends a firearm without an adult present.


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A blonde goes on a hot date and ends up making out with the guy in his car. The guy asks if she would like to go in the backseat.
"No!" yells the blonde.
Things get even hotter, and the guy asks again.
"For the last time, no!" says the blonde. Frustrated, the guy asks, "Well, why the hell not?"
The blonde says, "Because I wanna stay up here with you!"


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Frontier gets you connected with safety-first installations. Learn more about Frontier's response to COVID-19 here.
Prices starting at just
Frontier Internet
plus $10/mo. router service fee
Actual speeds may vary. Installation, taxes & other fees apply. Services subject to availability and all applicable terms and conditions. Speeds not guaranteed. Terms & Conditions
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Prices starting at$27.99/mo
plus $10/mo. router service fee
Actual speeds may vary. Installation, taxes & other fees apply. Services subject to availability and all applicable terms and conditions. Speeds not guaranteed.
Limited-time offer for new residential Frontier Single Play customers. Offer not valid in select areas of CT, NC, SC, MN, IL, OH and NY. Must subscribe to new High-Speed Internet with maximum speed range between 0.5 Mbps and 6 Mbps download. The maximum speed range will depend on provisioned product tier. Maximum service speed is not available to all locations and the maximum speed for service at your location may be lower than the maximum speed in this range. Service speed is not guaranteed and will depend on many factors. Your ability to stream may be limited by speeds available in your area. Service subject to availability. Equipment fees, taxes, governmental surcharges, and fees, including Wi-Fi router service fee ($10/mo.), and other applicable charges extra, and subject to change. A $75 professional installation fee applies. A $9.99 equipment delivery/handling fee applies. A $9.99 broadband processing fee upon disconnection of service applies. Minimum system requirements and other terms and conditions apply. Standard charges apply for jack installation, wiring and other additional services.Frontier reserves the right to withdraw this offer at any time. Other restrictions apply.
- Max speeds as fast as 6 Mbps
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5 stars | Based on 1 Reviewsout of
KAYLA B. Reviewed Frontier Bundles
I'm pretty satisfied with my frontier Internet so far :)
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Along with being high-quality power supplies, IOTA's DLS series can also be used directly as battery chargers for lead-acid batteries. The IQ4 Smart Charger adds a layer of control to a DLS being used as a battery charger, enabling it to automatically provide a three-stage charge, increasing the charging capacity of the DLS charger and decreasing charge times, insuring proper and safe battery charging and minimizing over-charging.
The IQ4 Smart Charger is ideal for batteries that are not in use for months at at time by providing a charge cycle approximately every seven days. This promotes longer life of the battery by reducing "sulfating" of the plates.
Customer Reviews (12)
- too soon to knowReview by William
Value Service Quality
- IOTA IQ4 Add-On Review by George S.
Value Service Quality
- In controlReview by MarksAlot
Value Service Quality
A little research later, I find that my Iota DLS-55 was capable of using an external upgraded brain. It can be even smarter than it already is! Now it's a 4 level charger. Found one online and it works great inline with my Trimetric 2030-RV.
Quite happy so far. After just spending over $500 on batteries, it's good to know the charging is more controlled and will help preserve my battery investment. I understand they're both covered by a 2 year warranty, so a piece of mind is included too.
(Posted on 8/12/2016)
- Works greatReview by Kristler
Quality Value Service
- IQ4Review by Alan Schiller
Service Quality Value
- Iota IQ-4Review by GRHbusnut
Value Service Quality
Takes the work out of keeping your batteries properly charged. Use it on my DLS 27-25 and my house inverter system when not traveling. Good stuff! (Posted on 8/10/2014)
- IQ4 serviceReview by mac stuard
Service Quality Value
- ExcellentReview by Denis
Quality Value Service
- Overall, extremely pleasedReview by Chris
Quality Value Service
ProgressiveRC Comment: Stock status and inventory quantities are available on the product page. I'm sorry if they were missed or incorrect, we'll also look to add a notification email. Thanks for your support! (Posted on 2/5/2014)
- Iota IQ 4Review by Roger
Quality Value Service
works beautifully. Best value for the money and the best addition you can make
to your Iota DLS power converter. Mine is
installed in a Designer Medallion Edition. (Posted on 7/17/2013)
- Solar enthusiastReview by mike haynes
Service Quality Value
- IOTA IQ4 Smart Charger for DLS SeriesReview by Dave
Quality Value Service


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How to Correct Legacy Document Problems with Fonts
Modern browsers like Internet Explorer 10 and 9 introduced sub-pixel font positioning as part of its hardware-accelerated rendering of HTML5 content. That was an important step into the future as it enabled zoom-independent text metrics—an important characteristic when touch gestures like pinch-zoom are part of the browsing experience on Windows 8 touch-enabled devices. This article shows how easy it is to help your fonts look better across many browsers by declaring Standards Mode.
Zoom Example: Legacy vs. Standards Modes
Below are side-by-side comparisons showing text from a popular news site in 8 and 10 document modes at 100% and 150%. Note the especially poor letter spacing between some letters in the 150% 8 mode example (upper right).
Move to Standards Today
Specifying Sub-pixel Metrics in Legacy Modes
If moving to standards-based markup is out-of-scope for your site at this time, you may enable sub-pixel text metrics in legacy document modes using an HTTP header or tag. Based on our testing, most sites will work fine with natural text metrics.
The format of the HTTP header is:
X-UA-TextLayoutMetrics: Natural
The syntax of the tag is:
<meta http-equiv="X-UA-TextLayoutMetrics" content="natural" />
Support for this HTTP header and tag are new in the final release version of IE10 on Windows 8.
Be Ready for IE10
Fonts aren't the only reason to move towards Standards. There are also other factors like 30% better performance. We hope these changes help you moved your site from legacy document mode site to IE9's default standards mode today and be ready for IE10 tomorrow. Visitors to your site using IE10 on Windows 8 will definitely thank you.
About the Author
Ted Johnson is a Program Manager Lead in the Internet Explorer team focusing on Web Graphics