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Decisions, decisions! That's the challenge we face each year as we reflect on which restaurants should be included in our annual "Best Restaurants" list. There are so many choices in a town that's finally getting national recognition for its food scene. We debated our findings and came up with 45 Baltimore-area restaurants that we think are the crème de la crème. But 10 of those rose a bit above the rest, and we couldn't resist ranking them.
You'll see a lot of perennial names that continue to dish out great food and service. But we have a feeling there could be a shake-up next year. In the past several months, we've had a slew of places opening—and there are several promising newcomers. We're not exactly handicapping our future list, but we came up with 10 rising stars that we expect will be major culinary players in the months to come.
We also give due to our favorite restaurant servers in the next several pages—from Willy Marinelli at La Scala to Joyce Snyder at Samos. And who can resist Irish Dave at Sláinte?
As we ate our way through town, we were struck by certain foods that kept appearing on menus. Honestly, every restaurant seems to have a beet salad or a juicy pork belly. Take a peek at some of the most popular dishes we found.
All in all, it was a delicious year. And, now, the winners of our "Best Restaurants" are . . .
1. Charleston
Harbor East
Award-winning Charleston continues to rack up the accolades. "Does it really deserve this praise?" we sometimes ask. Yup, it does. Try as we might to find a slip-up or a faux pas, somewhere, somehow, our visits are flawless—from the gracious greeting at the door, to the perfect rose on the table, to the conscientious service. And then there's the food. Chef/co-owner Cindy Wolf turns out a beautiful prix-fixe meal ($76, three courses; $114 with wine, plus other options). A lobster soup with curry, pictured, arrives with a naked hunk of lobster in a bowl, soon to be bathed in a silky sienna broth poured by the waiter. The pan-roasted wild rockfish is fat and pure with a delicate lemon beurre blanc. And the grilled veal sweetbreads are crunchy and unctuous, in a most-pleasant way. More goodness ensues: As we finish our meal with a fragrant, seasonal gingerbread cake with poached Granny Smith apples, we're reminded once again why Charleston gets—and merits—all the kudos. 1000 Lancaster Street, 410-332-7373.
2. The Prime Rib
For all its elegant formality, The Prime Rib is a rollicking place amid its starchy white tablecloths and black-clad waiters. There's a festive air in the dining rooms, perhaps because guests are feasting on Flintstone-sized cuts of meat, fish, and side dishes—and can't quite believe their good fortune. The signature prime rib inspires lust from neighbors who didn't order the dish. The slightly charred prime New York strip with its rosy interior impresses, too. And we're always happy to dip the crispy Greenberg potato skins, a restaurant staple since 1965, into sour cream or horseradish sauce. Start your meal with oysters Merritt, featuring juicy oysters sautéed in garlicky butter and served with toast points, or a tangy Caesar salad. Homemade bread pudding with bourbon sauce is worth sharing at the end because at the end of a meal this great everyone is in love with the food and each other. 1101 N. Calvert Street, 410-539-1804.
3. Woodberry Kitchen
Clipper Mill
Four-plus years in, Woodberry Kitchen is still the hottest reservation in town. The farm-to-table concept may be old news by now, but chef/owner Spike Gjerde's exacting and innovative way with local products continues to excite and delight, and the warm allure of Woodberry's haute-rustic atmosphere still dazzles. The nightly mob thrills to specials like fresher-than-fresh Maryland rockfish, which may show up in a bevy of dishes, like a starter comprised of the fish's belly, its rich meatiness cut with bracing shots of Anaheim peppers, mustard greens, pickled cauliflower, and lemon; or a wood-oven-roasted entree slathered in green-garlic mayonnaise. The menu's depth—from a delicate Chesapeake oyster stew to a hefty Springfield Farm rib-eye to an ethereal apricot-hibiscus sorbet—will confound your ability to decide. But then again, that's why the crowds keep coming back. Woodberry is a source of endless local pleasures. 2010 Clipper Park Road, 410-464-8000.
4. The Black Olive
Fells Point
The first morsels of food to arrive are four perfectly plump black olives. They, like everything that follows, are magnificent in their simplicity. We follow our server to the metal bin where the day's fresh catches lay on a bed of ice. As textures and tastes are explained, our eyes wander to the adjoining glass display case, behind which sit scallops so large and lamb chops so plump they almost look fake. Whole fish are filleted tableside in such a masterful manner that even cheek meat is preserved. This is food as theater, but not in a needlessly showy way. The kitchen sees to that. Our turbot was accompanied by an olive-oil-and-lemon-juice sauce that accentuates but doesn't overpower the delicate flavor. A bowl of kakavia, Greek fisherman's stew, was packed with lobster, shrimp, mussels, clams, and scorpion fish soaked in tomato-based broth. It takes a certain level of culinary expertise to make food so simply delicious. 814 S. Bond Street, 410-276-7141.
5. Cinghiale
Harbor East
It is a tribute to the sophistication of Cinghiale's menu that so much of it can be enjoyed in such varying situations. Start your meal—or end it—with three Italian cheeses, which can include a decadent Gorgonzola dolce, a mild and sweet cow's-milk blue. A charcuterie plate or the chef's selection of bruschetta del giorno makes a perfect appetizer or snack at the long enoteca (wine bar). Pastas, made in-house from scratch, are served as second courses or can be ordered as an entree. Main dishes are prepared with intense attention to detail, from the selection of ingredients to plating. The rockfish, pan-roasted such that the skin crisps and the fish flakes in concert, comes with cauliflower two ways in anchovy-hazelnut brown butter. At the bar or in the upscale dining room, Cinghiale approaches Italian cuisine as it should be: without constraints. 822 Lancaster Street, 410-547-8282.
6. Antrim 1844
One of the treats of living in Maryland is a weekend getaway at this romantic antebellum inn a stone's throw from Gettysburg. The centerpiece of the experience (available with or without an overnight stay) is chef Michael Gettier's prix-fixe dinner, a leisurely six-course sit-down from an ever-changing menu of French-American cuisine. Gettier's food is rich, so be prepared for a splurge. You can count on a fabulous little amuse bouche to begin, and perhaps an appetizer involving foie gras, like the roulade with prosciutto and walnuts. But the stellar entrees, like lobster medallions dotted with scallop mousse or a chevre-stuffed loin of lamb, are the real highlights, along with a fat wine list deep with treasures. The "panache" of desserts—a tray full of goodies that always includes something chocolate and fun (think homemade s'mores with real marshmallows)—will feel like overkill, but you won't be able to resist. 30 Trevanion Road, Taneytown, 410-756-6812.
7. Aldo's Ristorante Italiano
Little Italy
Entering Aldo's is like walking into a palace. You are instantly surrounded by breathtaking opulence, softly lit warmth, and a host of attendants ready to make your visit memorable. The dining experience is fit for a king or queen, too, as our last visit amply proved. We feasted on house-made pappardelle pasta enrobed in a rich ragù made from six-hour roasted Texas wild boar, plus piquant and perfectly cooked fried calamari and shrimp, and an elevated surf and turf that included a succulent filet mignon and a regal jumbo crab cake. The 7-year-old little princess in our party continually issued proclamations like, "Hey, I like squid!" and "This restaurant is my new favorite!" We suspect the imported Marasca cherries in her Shirley Temple may have had an influence. Desserts certainly did, as the entire table devolved into oohs, aahs, and cooing sounds over the Napoleon—a majestic tower of puff pastry, Bavarian crème, and marinated cherries. We also noted that the wine list has gotten a lot more serious recently, with truly insightful picks across a range of price points. 306 S. High Street, 410-727-0700.
8. Blue Hill Tavern
Brewers Hill
Bad moods are simply not sustainable at Blue Hill Tavern. The happy noise, the attractive patrons, the stylish bar and dining areas, the trendy Brewers Hill location, and the high-flavor food all work to banish the blues. And the drinks don't hurt, either. The crowded bar, with a wall of flowing water behind the bottles, has high-top tables, where customers eat full meals, snacks, or nothing at all while they enjoy drinks such as a devastatingly good elderflower Cosmo, made with white cranberry juice, vodka, lime, and St. Germain liqueur. To soak up the alcohol, consider an appetizer of cold beet-cured salmon, served with a dollop of creamy, salty stracciatella cheese and a pile of peppery arugula. A main course of fluke, served with miso broth, ramen noodles, and vegetables, achieves a satisfying balance of hearty flavors and delicate textures. Though vegans in our party had to laugh when our waiter suggested the cheese plate for them, they were appeased with the attractive chopped salad, pictured, and a custom creation of soba noodles and lots of veggies. 938 S. Conkling St., 443-388-9363.
9. Pazo
Fells Point
Menu cycles are a regularity here, with new dishes appearing in the stead of old favorites every few months or so. But on the whole, Pazo is sticking to its western Mediterranean guns, even if the once tapas-dominated menu seems to be slowly transitioning into a more traditional appetizer/entree format. The "First" and "Main" sections of the menu diverge from the Spanish and Portuguese a bit, incorporating French and Italian flourishes and local produce into seasonally influenced dishes. The beef tenderloin tartare displays balance and playfulness with stellar raw beef, earthy hazelnuts, and a fried caper here and there. A perfect entree of luxuriously rich merluza exemplifies understated but expert handling of an extremely fine piece of fish. To go with its bold food, Pazo is a gorgeous space filled with well-heeled patrons, an impressive open grill, mammoth marble bar, and swift, expert service. 1425 Aliceanna Street, 410-534-7296.
10. The Oregon Grille
Hunt Valley
The Oregon Grille's quietly upscale décor constitutes a gleaming tribute to horse country, with its displays of burnished saddlery and its rich trove of historic, horsey Maryland memorabilia. The luxe, clubby feel (jacket required in the evening, guys) extends to a menu that's heavy on traditional fare prepared with unfussy ease—say, a divine oysters Rockefeller to start, then on to massive medallions of beef tenderloin in Zinfandel, followed by a slice of New York cheesecake, and perhaps a postprandial snifter of Armagnac from the well-stocked bar. (The wine list is equally impressive.) As your server expertly guides your meal to a close and the cocktail piano tinkles an old standard in the background, you may feel as if you've died and gone to hunt-club heaven. 1201 Shawan Road, Hunt Valley, 410-771-0505.
The Ambassador Dining Room
The Ambassador remains one of the most romantic restaurants in town, claiming the designation by consistently delivering on all the definitions of the word. Romance isn't just about a crackling fireplace and oversized rattan chairs to sink into on a chilly night, or a lush terrace with a gurgling fountain when the weather is warm. Nor is it just an attentive staff, which seamlessly and discreetly sees that glasses are filled and dishes properly arranged. There's also the romance of travel—to another continent, where tender lamb is simmered in cream sauce laced with almonds, chunks of flaky fish are infused with warm curry, and bread billows like a silk hot-air balloon. And of course, there's the romance of the past. The Ambassador is, like its name, infused with a patrician grace, an old-world sophistication that just doesn't change. 3811 Canterbury Road, 410-366-1484.
b A Bolton Hill Bistro
Bolton Hill
It's easy to be the neighborhood favorite when you're the only game in that area of town, yet b continues to elevate its game. The space is classic bistro, a tall box of a room that reverberates with the din of a kitchen at full crank and diners packed into close proximity. But it is starched up with crisp linens and richly upholstered booths. The menu follows suit with rustic ingredients and straightforward, intense flavors presented in a modern square-plate-friendly style. Dishes are often deconstruc-tions of traditional favorites, like a downright amusing take on pork belly, which pairs deeply browned cubes of concentrated porcine flavor with a perfectly fried egg, brightened with a zesty tomatillo sauce. It's a supercharged version of huevos rancheros if you will. The many "small plate" options allow diners to sample b's expertly crafted offerings while keeping the bill in check. 1501 Bolton Street, 410-383-8600.
B&O American Brasserie
Chef Thomas Dunklin, who took over the Hotel Monaco's restaurant last spring, understands that a meal at B&O isn't only about good food. It's the way ingredients reflect a landscape once patterned by railroad tracks and how certain dishes can link today's careful eaters with the folks who ate their big meal in the middle of the day. The food here is serious business: a slab of rockfish, pictured, could pass as red meat, dense with red-wine sauce and served with pumpkin-seed risotto and crispy broccoli raab. Roasted figs are on top of paper-thin duck bacon and sprinkled with sweet foie-gras vinaigrette. A chicken, straight from a local farm, is accompanied by bourbon-laced apple purée and earthy roasted celery root with a cornbread stuffing. A restaurant's claim to source locally has become standard these days. But Dunklin seems to seek more than just apples, eggs, and beef when he's out scouring the markets and farms. He infuses his dishes with history. 2 N. Charles Street, 443-692-6172.
Bluegrass Tavern
South Baltimore
Bluegrass is perfectly disguised as just another Fed Hill row-house bar, yet the cavalier disregard for proper capitalization in the swanky signage and the amazingly comprehensive selection of bourbons and American whiskies suggest otherwise. One look at the menu and it's crystal clear that Bluegrass is no ordinary kitchen, applying far-ranging influences, from Korean and Moroccan to boutique seafood and meats with impeccable provenance. It's not easy to categorize the restaurant, but there is somewhat of a theme in the "casual bites" section, and that is gussied-up Southern comfort food. A take on chicken and waffles inexplicably incorporates wild rice into the latter, but treats the former to a light smoke and even lighter fry that elevates the dish to the sublime. 1500 S. Hanover Street, 410-244-5101.
The Brewer's Art
Mt. Vernon
Brewer's, as it's known to its legion of fans, naturally appeals to Belgian beer aficionados, having won kudos far and wide (Esquire magazine, for one) for its elegant and powerful homebrews. But what makes this see-and-be-seen hotspot a constant favorite are the surprisingly excellent eats, hearty but sophisticated fare that more than matches the allure of the ales and the glamour of the lovely upstairs bar and dining room. Crispy fried oysters gilded with tasso ham and lemon Tabasco beurre blanc vie for richness with other starters like a velvety chestnut-and-roasted-pear bisque; entrees play with local ingredients both high and low, from the succulent cod crusted in Utz potato chips to a fat slab of Springfield Farm roasted pork with bacony greens and Bourbon sauce. And with an equally lauded wine list comprised of very reasonably priced gems, as well as a roster of killer desserts, Brewer's Art is clearly not just for beer lovers—it's a place any knowing foodie can embrace. 1106 N. Charles Street, 410-547-9310.
Cafe Troia
Towson's haven of fine dining soldiers on by offering savory, inviting food in a warm, earth-toned environment. We are particularly pleased to see a wine list that takes some chances, although on a recent visit our wine of choice turned out to be unavailable. We easily found something else to pair with our meal, which featured enticingly large sautéed shrimp served on thick slices of Parmesan toast and slathered in herbed butter sauce. We also tucked into veal vagna cauda with thinly sliced veal with capers, garlic, olives, anchovies, and white wine. Less successful was an appetizer of tuna carpaccio; the flavor came from the briny capers and lemon juice, but the thinly sliced tuna was completely mute. Despite the quibble, Troia, on the whole, delivers solid gourmet Italian food in an area otherwise lacking in fine dining. 31 Allegheny Avenue, Towson, 410-337-0133.
The Capital Grille
Inner Harbor
Forget a post-meal movie; dinner at The Capital Grille is an evening out in and of itself. Indulge in its stiffly mixed cocktails and belly-busting steaks and you might need a nap. The pineapple-infused vodka Stoli Doli is so deliciously sweet you have to remind yourself it's alcoholic. The pan-fried calamari with hot cherry peppers appetizer provides a glimpse of what's to come: It doesn't skimp on flavor—or calories. A handful of seafood entrees dot the menu, but The Capital Grille earned its nationwide reputation from carnivores. Steaks are prepared in styles ranging from subtle (porcini mushroom rub with 12-year aged balsamic) to bold (black peppercorn rub with a rich Courvoisier cognac cream and peppercorn sauce). We order ours "rare-plus," a request cheerfully accommodated by our peppy server and executed with skill by the kitchen. After an epic two-hour meal, you'll be sure to leave clutching doggie bags, in good spirits and pleasantly stuffed. 500 E. Pratt Street, 443-703-4064.
The Chameleon
After 10 years, this restaurant pioneer in the Lauraville-Hamilton neighborhood still embodies the farm-to-table vision of chef/owner Jeffrey Smith with its focus on seasonal, local foods. First-time diners may puzzle over instructions to park in the grocery-store lot and then wonder about the inauspicious entrance past the open kitchen. But once they step into the cozy dining room with romantic lighting, white tablecloths, and calming sage walls, they'll be impressed with the friendly staff and the complex flavors that show up at their tables. We really like the Tuesday-Thursday three-course, prix-fixe menu for $33. In keeping with a fall visit, the kitchen turned out a rich pumpkin-leek soup finished with Madeira and cornmeal-encrusted oysters atop spinach sautéed with anise-flavored Herbsaint. We tucked into perfectly seared scallops over a creamy spaghetti squash and a succulent butterflied quail with potato gratin enriched with sweet Gruyère. The house-made desserts are a pleasure—a doughnut filled with lemon curd and a chocolate-ganache cake with a salty caramel sauce—and a perfect accompaniment to neighbor Zeke's coffee. 4341 Harford Road, 410-254-2376.
Belvedere Square
With a sleek, lively bar at the entrance and a stylish upscale dining room farther in, Crush offers the best of both worlds. The bar features an array of delicious cocktails, creative sandwiches, and the full menu, while the dining room invites you to a more formal setting to enjoy the menu. Tuna tartare melts in your mouth, accompanied by the refreshing snap of cucumber and a just-right zing of soy sauce; beef tenderloin arrives cooked to order with appealing matchstick potatoes; and the crab cake eschews the "all-jumbo-lump" mantra in favor of celebrating all the crab has to offer. That works for us, because the texture ends up more varied and is often more flavorful, too. We are also impressed by the wine offerings. Crush, like a surprising number of other contenders this year, seems to have put real thought into its selections rather than filling the list with the usual tried-and-true (but tired) restaurant brands. 510 E. Belvedere Avenue, 443-278-9001.
The Dogwood
Located smack in the middle of the ongoing Hampden renaissance, Dogwood continues to define itself as a comfortable crash pad for diners with strong locavore inclinations. Galen and Bridget Sampson have molded a soft, inviting, earthy dining environment, accented by the Prohibition-era bar that they salvaged from a downtown demolition. Start your evening with one of their signature cocktails and an order of their criminally addictive house-made potato chips with dipping sauces. Then, delve into a trove of sumptuous temptations, like fried catfish smothered in spicy red sauce, or Virginia trout married to a cornucopia of multi-grain pilaf with seasonal kale and clementines. Combined with a wine program that focuses on sustainable and organically grown offerings from around the world, and you're sure to have a fine-dining experience that is at once easy on the Earth and hard on the belt buckle. 911 W. 36th Street, 410-889-0952.
Gertrude's, The Baltimore Museum of Art
John Shields's ode to the cooking of his grandmother, Gertie Cleary, continues to shine after more than 10 years. While turning out comforting Eastern Shore fare, the restaurant provides a soothing view of the art museum's sculpture garden. Even at night, the restaurant charms with white lights outlining the windows and a ceiling reminiscent of a dark summer sky, complete with twinkly stars. The Land & Water Feast sampler for two is a good way to nibble on several appetizers: crabettes, single-fry oysters, crab-stuffed shrimp, and chicken and corn fritters. You can practically hear the ocean while savoring these treats. We're especially fond of the build-your-own section, where you can pair Gertie's crab cake with the likes of hand-cut fries and apple-fennel slaw. And it's perfectly okay to be temped by a hunk of meat. The 10-ounce rib-eye from local Roseda Farm comes with decadent blue-cheese compound butter to dot on the tender beef. Gertrude's is always full of possibilities. 10 Art Museum Drive, 410-889-3399.
Grano Emporio
For those of us without Italian grandparents to welcome us into their homes for a hearty old-country repast, there's Grano. The soft, butternut-colored walls with beadboard wainscoting, the creaky wood floors, and rustic tables—even the glass and copper light fixtures made by a local artist—give these two converted Hampden houses the feel of a country cottage. Start with a bottle of wine, chosen from a display at the front and poured into a glass that has just the right heft. Order a plate of salty marinated anchovies, a dish of olives, simple slices of prosciutto dressed in a shaving of pecorino cheese and a drizzle of olive oil, or a slab of fresh mozzarella with a smear of pesto. The zuppa de pesce is more fish than soup, the garlicky, tomato-based broth crowded with clams, mussels, and shrimp bursting from their shells, crowned by a hunk of white, flaky Chilean sea bass. Owner Gino Troia keeps things simple. A meatball is a meatball here, and tomato sauce has a fresh-picked taste. All we can say is, we envy his grandchildren. 3547 Chestnut Avenue, 443-438-7521.
The Helmand
Mt. Vernon
You aren't a true Baltimore food lover if you haven't had Helmand's kaddo borwani (baby pumpkin). And year after year, its succulently sweet meat contrasted by the garlic yogurt sauce wins new fans. On our last visit, it was as delectable as ever, as was the aushak (leek-filled ravioli with yogurt, mint, and ground-beef sauce), the dolma murch (bell peppers stuffed with vegetables and finished in a tomato sauce), and the mushroom lawand (succulent 'shrooms sautéed with tomato, corn, onion, and green peas). Our table of two polished off all that, washed it down with an excellent, organically grown Cabernet Franc, and then split a bowl of cardamom ice cream and still didn't crack $100. And that's the beauty of The Helmand, that it offers so much to so many—foodie, gourmet, vegetarian, or student on a budget all find The Helmand as comfortable as an Afghan blanket. 806 N. Charles Street, 410-752-0311.
Jack's Bistro
Don't expect to find typical bistro fare here (or anyone named Jack for that matter). The kitchen is headed by chef/owner Ted Stelzenmuller, whose affection for molecular gastronomy first propelled Jack's to early notoriety. And while you can still find the famous sous-vide steak and wacky concoctions like mac and cheese with dark chocolate and a burger made from 100-percent ground bacon, Jack's has managed to cement a role as a go-to spot by using the highest-quality ingredients available. A rustic tomato sauce is punched up with superbly clean-tasting ground Colorado lamb, transforming a simple pasta dish into a captivating sensory experience. A huge list of obscure ales and creative house cocktails also attracts many patrons away from the relaxed dining area to the livelier lounge. But beware of slower and sometimes snippy service on busy nights. 3123 Elliott Street, 410-878-6542.
Kali's Court
Fells Point
The curtained entryway to the dining room alludes to an evening of romance. The beautifully appointed rooms are softly lit; the ambiance is perfumed with allure. If you're lucky enough to be seated upstairs (do ask) on the wrought-iron balcony, you'll feel even more seduced by the lush space. But it's really the menu—mostly seafood with a Mediterranean flair—that captures your heart. It's the kind of place where you can indulge in caviar, aged Gouda, or an albino anchovy salad for starters, though we were recently smitten with the sumptuous slow-braised lamb cheeks and feta-cheese orzo as a first course. One of the restaurant's star dishes is the branzini from overseas waters. The fish arrives at the table whole, but deboned, its white meat flaky and delicate, and accompanied by snappy haricots verts and roasted potato rounds. Desserts are as glammed up as the surroundings, but the one we go back for is the chocolate-chunk crème brûlée. Pure heaven, like the rest of the meal. 1606 Thames Street, 410-276-4700.
Level - A Small Plates Lounge
At Level, the happy hour, with its $6 artisanal cocktails—made with such quirky concoctions as egg white and baked apple bitters, lime foam, and fresh persimmon—and similarly priced small plates of gnocchi with green peas, grilled eggplant, or hummus with roasted pear seamlessly blends into the dinner hour. You soon realize that Level is happy at all hours. And its small plates can add up to a wide array of flavors, from a duck torchon with a purée of garlic to the dessert-you-can-drink concoction of dark, malty Belgian black ale, served in a Mason jar with a scoop of ice cream. Level's two bars—upstairs and down—are consistently crowded after work, and it recently added a second dining room. A chalkboard, pictured right, on one of the exposed-brick walls lists words related to the headings Food, Drink, and Socialize. It's a list—with the addition of affordable—that will keep us returning. 69 West Street, Annapolis, 410-268-0003.
Lewnes' Steakhouse
Sumptuous cuts of prime USDA beef rule at Lewnes', a family operation reminiscent of a sleek speakeasy that befits its founding in 1921. Sure, you can get lovely crab cakes, tuna steaks, and salmon fillets, but it doesn't get much better than an inches-high rib-eye or dish-sized prime rib swimming in au jus. If you must have seafood, we recommend the classic shrimp cocktail, chilled and succulent. The sides are as gargantuan as the meat portions, serving two to three diners. We had our fill of lyonnaise potatoes (crispy potato slices with onions) and sautéed spinach à la George (with a hint of lemon and garlic), and still had plenty to take home. The wine list ranges from the reasonable to triple digits in case you're celebrating a lottery win. In keeping with the restaurant's emphasis on luxury, dip into its warm brownie sundae frothed with whipped cream. It looks like a fancy Easter hat. The professional service is as polished as the ambiance. There's absolutely no rush as you sink deeper into the supple black-leather booths, listen to music from another era, and sip a second cup of coffee. 401 Fourth Street, Annapolis, 410-263-1617.
Owings Mills
If you're a dyed-in-the-wool Baltimorean, a trip to Linwoods probably means a special occasion. The smooth dark-wood interior, walls of hunter green, and bevy of white-toqued chefs hard at work in the open kitchen promise something special and grown-up. But while the restaurant pre-dates many of the digs that define Baltimore as a foodie town, Linwoods is by no means over the hill. Even words like seasoned and mature don't do it justice—unless you're describing the way a pat of blue cheese slowly melts on the surface of a juicy tenderloin, or the sweet lemon crab salad embellishing a generous fillet of sea bass, with horseradish-spiked mashed potatoes on the side. Linwoods combines the cultivation we take for granted with such casual updates as pizza from a wood-burning oven, a dinner salad topped with grilled duck, and a crab cake with fried tomatoes. In other words, there's no need to wait for a big event. 25 Crossroads Drive, Owings Mills, 410-356-3030.
Meli Bistro
Fells Point
Of course, Meli is sweet—that's the point of a place whose name is Greek for honey. But it isn't just the honey-laced cocktails and the modern interior that woo you. It's the way this restaurant, a cheerful sibling of the more formal Kali's Court, infuses whimsy into its accessible bistro menu, every now and then reminding you of its Mediterranean roots. The menu offers the usual suspects: crab cakes, Caesar salad, and honey-glazed salmon, as well as small departures. The "wedge" salad, for example, is crisp leaves of romaine topped with thin slices of pear and crispy lardon cubes. Entrees range from a classic surf-and-turf—petite filet with a lobster tail—to thick papardelle pasta with a sharp puttanesca-style sauce, loaded with shellfish. And honey shows up in unexpected places, like the crispy Brussels sprouts, oven roasted and dressed in honey-flavored apple gastrique. 1636 Thames Street, 410-534-6354.
The Milton Inn
The Milton Inn is a step back in time, and not just because the building dates to the 1740s. The old-fashioned menu belongs in the first season of Mad Men, with clams casino and oysters Rockefeller in the appetizer column, and venison and lobster tail as main courses. Dim lights and sedate music contribute to the sleepy feel of a restaurant forgotten by time. Yet, The Milton Inn still fills its many dining rooms by sticking to what it does well, serving well-prepared, classic American fare in a special-occasion setting. Patrons know what to expect. On this visit, a basket of warm, chewy bread arrives seconds after we sit. The seafood martini appetizer is loaded with shrimp, lobster, mussels, and crab lumps. The duck breast is richly flavored, with sides of butternut squash and wild rice. We listen to the dessert selections and choose the sampler, eating every bite of the dense truffle, gingery pumpkin crème brûlée, and tiny square of chocolate-macadamia cake. Sometimes, change is overrated. 14833 York Road, Sparks, 410-771-4366.
Mr. Rain's Fun House
Federal Hill
Walk past the display of Pez dispensers to the entrance of Mr. Rain's Fun House, where the hostess greets you with the slightly frightening phrase, "Welcome to the Fun House." Inside, befitting a restaurant at the American Visionary Art Museum, the walls are painted in starbursts of pink and purple, staffers dress like they're in a Pee-wee Herman movie, and sparkle-coated animal heads look down on diners. With all this energetic wackiness, the food at Mr. Rain's is surprisingly (and pleasantly) restrained, creative without going overboard. An appetizer of beet salad gets its spark from deep-fried beet crisps, while a trout dish over fennel and potatoes is fresh and flavorful. Even desserts combine flavors and textures in welcome ways, but the drinks are more creative than pleasurable, stuffing a few too many ingredients into those cocktail glasses. The happy vibe and excellent service make any missteps forgivable. American Visionary Art Museum, 800 Key Highway, 443-524-7379.
The Oceanaire Seafood Room
Harbor East
Sure, Oceanaire is an upscale national chain. But if you want to get one of the best crab cakes in Baltimore, this is the place to go. (We know that borders on heresy.) Settle into a plush red-leather banquette, spread open a starched white napkin, and indulge in our favorite local dish. The Harbor East restaurant doesn't skimp on its other seafood offerings either. The fish is wild and wonderful, the oysters juicy and plump, and the crustaceans over-the-top fresh and huge. The shrimp-and-grits (with white cheddar) appetizer is large enough to share or to be an entree. Whether you go for an elaborate Oceanaire classic—like the "black and bleu" Ecuadorian mahi mahi—or a simple grilled Faro Island Scottish salmon, the plates and presentation will satisfy. (There's beef, too, if you must.) The baked Alaska is legend, but we're also fond of the crispy bread pudding with a tennis-ball sized scoop of vanilla ice cream. 801 Aliceanna Street, 443-872-0000.
O'Leary's Seafood Restaurant
From the outside, the cozy cottage with parking—a wonderful amenity in Annapolis's crowded Eastport neighborhood—belies the modern-day décor inside with bright splashes of mustard, black tablecloths, and modern artwork by owner Paul Meyer. The multi-paned windows provide a waterside view of Spa Creek, creating just the right setting for the restaurant's stellar seafood. What also sets O'Leary's apart is how it dresses its dishes. The swordfish steak au poivre, for instance, is more than a delectable hunk of fish seared in peppercorns. It's partnered with sautéed shrimp, tomatoes, wild mushrooms, and leeks along with mashed sweet potatoes and haricots verts. Similarly, the crispy Florida grouper with Gulf shrimp takes a tropical approach with black beans and rice, tomato-cilantro salsa, chipotle aioli, and barbecue sauce. No plain Janes here. We also marveled at the mixed-berry shortcake—a split buttermilk biscuit topped with amazingly ripe strawberries, blackberries, and raspberries in late fall. That's attention to detail. 310 Third Street, Annapolis, 410-263-0884.
Peter's Inn
Fells Point
If we had to pick a quintessential Baltimore restaurant, Peter's Inn would be our choice. Out-of-towners appreciate its quirky décor, like the stuffed swordfish on the wall, swagged with lights, overseeing the formal white-clothed tables. And locals are downright proud of its former biker-bar status. The restaurant's no-reservations policy is a minor challenge. Diners know they can count on a creative menu that changes weekly from chef/co-owner Karin Tiffany. On a recent visit, we had a beet salad that still makes our mouths water: an assortment of roasted, multicolored beets atop greens, complemented by blue cheese and pistachio pesto. For our main meals, the seared day-boat scallops were plump and delightful, sharing the plate with a silky lobster risotto. And the thick venison chop was so tender we didn't mind its rareness, despite having ordered it to be cooked medium. Service is friendly if not always knowledgeable about the food. Homemade desserts—like pound cake with panna cotta in a pool of strawberry soup—and French-press coffee leave you with a happy impression, whether it's your first visit or fourteenth. 504 S. Ann Street, 410-675-7313.
Petit Louis Bistro
Roland Park
Decidedly less urban chic than its downtown siblings, this second child of the Foreman-Wolf empire is no less delectable—or popular. The cozy dining rooms and bar are packed on a winter's weekday night, yet you can count on exemplary service and food provided by the seasoned staff. We start with the richly satisfying aubergines croquantes, crispy eggplant Napoleon in a savory pistou sauce. It's nearly as popular as the duck-leg confit, a perennial contender for what we think is Baltimore's best dish, with meat so tender it renders our knife superfluous. When we ask our server for a wine suggestion, he brings tastes of two reds. As we agonize over the decision, he offers to pour us a half glass of each. That's the level of care in both the front and back of the house that has made Petit Louis, like the timeless French food it serves, a place that's here to stay. 4800 Roland Avenue, 410-366-9393.
Harbor East
There's a reason Roy's Baltimore has been drawing customers to Harbor East for 10 years. The Hawaiian-fusion cuisine continues to impress diners with its seasonal ingredients and classic preparations. Chef/partner Patrick "Opie" Crooks—a protégé of the chain's chef/founder Roy Yamaguchi—has inspired the kitchen even more. Appetizers like Big Island-style poke (nuggets of ahi tuna), crispy pork steamed buns, and lobster pot stickers are gorgeous and delectable. Entrees like macadamia-nut-crusted mahi mahi and braised beef short ribs are expertly prepared and flavorful. After indulging in the warm pineapple upside-down cake and coconut ice cream, you'll want to do a hula in celebration. Roy's is noisy, making conversation difficult, but you'll be too busy chewing to mind the lack of discourse. 720 Aliceanna Street, 410-659-0099.
Ruth's Chris Steak House
Inner Harbor
Forget the diet, forget your budget, and leave your vegan friends at home. The redoubtable Ruth's Chris is big, unabashed American steak territory, steak so bad-for-you good it's served with butter. Yes, butter. That massive à-la-carte mound of garlicky mashed potatoes (you must, you really must) is likewise bathed in butter, along with the heaping piles of spinach, broccoli, and wild mushrooms—just in case you had the notion that ordering vegetables was the virtuous thing to do here. Virtue be damned. You come here to indulge—in bigger-than-life food, crack service, and a wine list that'd make an oenophile's heart pound. Go ahead and seize the day—order that chocolate sin cake for dessert. You only live once. Choose your cliché and resolve to leave decadence behind . . . after you've indulged thoroughly at Ruth's Chris. Several locations, including 600 Water Street, 410-783-0062.
Butchers Hill
The tiny 10-table dining room is bustling on a fall Friday night. The swiftness with which the wait staff moves mirrors the pace of innovation in executive chef Jason Ambrose's kitchen. It's also small, we're told by our attentive server, which is why we must order our appetizer and entrees together. The grilled-octopus-and-white-bean salad arrives first. Its contrasts are stunning—the olives' saltiness and the sweetness of the peppadew vinaigrette; the warm, tender octopus and the cold crispness of the baby arugula, caper berries, and red onion. From the nine entrees, we choose sea scallops, deftly seared yet outshined by the accompanying oxtail-and-potato lasagna. Chicken and dumplings, the thighs stuffed with smoked Gouda and apple, demonstrate Salt's whimsical side. It all works, our taste buds' judgments confirmed by the raves of diners we can't help but overhear (honest!) on either side of us. 2127 E. Pratt Street, 410-276-5480.
Sotto Sopra
Mt. Vernon
While its name in Italian means "up and down" or topsy-turvy, Sotto Sopra is anything but. Over the years, the Mt. Vernon restaurant, with its colorful wall murals and festive menu, has established a reputation for authentic and gratifying Italian food. Perhaps the name denotes the approaches you can take: Dress up for opera night to be serenaded by professional singers over a six-course meal, or feast on a candlelit meal of such classics as veal saltimbocca, pounded thin and topped with prosciutto and provolone, crisped around the edges, and whole branzino prepared with herbs and lemon confit and herbed olive oil. Or you can treat the convivial place as your favorite neighborhood bistro, stopping in on a weeknight for a plate of pasta with pesto or wild mushrooms, or polenta di Riccardo, a disk of warm polenta topped with a poached egg and prosciutto, and named for owner Riccardo Bosio. 405 N. Charles Street, 410-625-0534.
Tapas Adela
Fells Point
The cozy and crowded Tapas Adela's interior (courtesy of ace designer Rita St. Clair) looks as much like a real taberna in Madrid as you can get. Indeed, Adela, the latest jewel in the Kali's Court Restaurant Group's crown, may be fairly new but it already knows what it's about, serving up very fine tapas standards, like fluffy little omelets studded with potato and peppers and shrimp coated with olive oil, green onions, and plenty of garlic to a packed house, along with heartier small plates like battered cod or an excellent pork stew with sherry and smoked bacon. The wine list naturally carries a bevy of Spanish and Latin American standards to match the cuisine. It's all marvelously old-fashioned and authentic, and together, the atmosphere and the food will transport you to Castilla-La Mancha faster than you can say "Salut!" 814 S. Broadway, 410-534-6262.
Tersiguel's French Country Restaurant
Ellicott City
If a trip to the French countryside isn't in the cards anytime soon, it's easy enough to get a quick fix in Ellicott City, where Tersiguel's remains a custodian of Gallic tradition. Along with dishes straight from the native Brittany of chef Michel Tersiguel's parents—frog legs, a buckwheat crêpe with a runny egg and caviar, and escargots in garlic butter—the kitchen embellishes classic French dishes with creative touches. Grilled lamb is seasoned with cumin and tamarind, for example, and the sautéed scallops in the coquilles St. Jacques are updated with red-beet risotto and passion-fruit vinaigrette. The bread is house-baked and deliciously soft and chewy, and the green salad is delightfully simple with oil, salt, and Dijon mustard vinaigrette. If you happen to be sitting in the dining room with Odette Tersiguel's collection of Quimper pottery, you might just believe you're in France. 8293 Main Street, Ellicott City, 410-465-4004.
Tio Pepe
Mt. Vernon
Even first-timers can sense the vibe that has been imbued into this wine-cellar space by countless souls raising glasses of the trusty house sangria in celebration of promotions, birthdays, graduations, and anniversaries. It's the kind of place that elevates any meal to a special occasion, with an unwavering menu that succeeds after many decades because whoever prepared your dish can really cook, and the quality of ingredients is uncompromising. Many diners know the staff by name, and even the chef is occasionally coaxed out onto the floor to put on a pyrotechnic display of tableside flambé, swirling an almost obscene amount of lobster in huge sauté pans. Combine this with a front-of-the-house staff that has been there seemingly forever, possessing a reassuring panache and soothing graciousness, and it becomes clear how one of the last truly old-school Baltimore restaurants is still going strong. 10 E. Franklin Street, 410-539-4675.
Victoria Gastro Pub
So what is Victoria's secret? How did a restaurant serving English food, of all things, become the destination for brunch, lunch, and dinner? Though Victoria is unabashedly good-looking, her physical charms are just part of her appeal. Since the restaurant opened in 2007, she has seduced diners with excellent service and a menu of pub-style comfort dishes that are a little bit different from the standard crab cakes and chicken wings, yet never weird. You can get burgers here, but also a grilled-cheese sandwich studded with lobster meat. Or a main course of tender roast pork loin, sliced thin and arranged over a bed of spaetzle and vibrantly flavored braised cabbage. Victoria happens to serve one of the best salads ever, a tangle of frisée and spinach topped with warm duck confit, bacon, chopped egg, goat cheese, and a drizzle of vinaigrette. As with the rest of the menu, desserts take classics to a new level, like the crazy-good homey combination of warm bananas, shortcake, and vanilla gelato. 8201 Snowden River Parkway, Columbia, 410-750-1880.
Vino Rosina
Harbor East
There's almost a clandestine feeling about slipping through the Bagby Building's side door into Vino Rosina, the intimate wine bar on a narrow street near Harbor East. It's as if you're entering a private party. The front room is dominated by a large circular bar that encourages conversation, and the narrow dining area beyond is a place to settle in to be pampered. The small plates are masterpieces of taste and texture like the creamy Kobe tartare on a crisp crostini, topped with a quail egg and a dab of whole-grain mustard. Or chicken and dumplings with chewy thyme-seasoned gnocchi and forest mushrooms, or Brussels sprouts with crisp bits of bacon and a crisscross of melted cheddar. But even with such tasty dishes, the place hasn't forgotten about the wine. Walls are lined with horizontal bins to exhibit the labels of 1,000 bottles—a concept that garnered an award from Baltimore's American Institute of Architects. Décor notwithstanding, you won't be disappointed by dipping into the display. Better yet, pick and choose: a comprehensive list of wines by the glass offers three- and six-ounce pours, perfect for pairing with the tapas-sized portions. 507 S. Exeter Street, 410-528-8600.
The Wine Market
Locust Point
Even though it is tucked away in probably the least neighborhoody spot in South Baltimore, The Wine Market's main demographic is locals, and it shows its appreciation to loyalists with great nightly wine and dinner specials. The compact menu is constantly changing but always ambitious, like a dish of buttery braised pork cheeks, whose slick richness is cut by kimchee-style pickled pears. The finished dishes never fail to communicate deep, clean flavors, a win for substance over style, which is not to say that the plating isn't attractive. It is. An attentive staff adds warmth to the industrial-looking-yet-chic space. As the name denotes, there is a small but well-stocked wine store in front, which offers a discount when you dine in the restaurant. 921 E. Fort Avenue, 410-244-6166.


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|Jeeperz - Jeeperz - Jeep fans come together for jk, tj, xj, cherokee, comanche, willys
|Congratulations Texas Chapter!
Wanted 10/1- Resq7117 (Polk, PA) is looking to buy Clutch Master Cylinder-I think
For sale 10/20- Redeye (Saint Louis, MO) is selling YJ Custom Cage & Custom Tube Fender
Members may post for free in our SELLING and BUYING forums.
Feature your commercial link here per month.
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subset: commoncrawl


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Black Sewing Thread Bag
Silly me, I forgot to post this project!
I gave it to mom already..and she likes it! Yay! ;)
I actually love working this small now. The way diagonal box stitch comes out in thread is pretty!
Needless to say I went on to a more ambitious project - I started a top with the rest of the black thread.
I've actually finished that one too (so I really am late on this post!) and will post it when I get pictures up.


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India's Minister of External Affairs, S.M. Krishna, discussed "India Now" on Wednesday, Oct. 3, 2012, in SMU's McFarlin Auditorium. The Carrington Endowed Lecture Series event was hosted by the University's Dedman School of Law, from which Krishna received his law degree in 1959.
"Minister Krishna's leadership and contributions have played a significant role in the development of India," said John B. Attanasio, Judge James Noel Dean and Professor of Law and Judge William Hawley Atwell Chair of Constitutional Law in the SMU Dedman School of Law. "This is a wonderful opportunity for the community, our alumni and our students to have him back at the law school and hear him speak."
Krishna oversees India's government agency responsible for relationships with other countries, and his position is similar to that of U.S. secretary of state. Top members of the Ministry of External Affairs represent India at the United Nations.
Before he began his lecture, Minister Krishna received the law school's Distinguished Global Alumni Award, presented by Attanasio.


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Get excited about reading again with fun and interesting tips from our experts, including The M.D., our dietitians, and our fitness expert. In our health library, you will find all of the information you need to achieve your goals of making a healthy lifestyle change. So, start reading and start losing!
Here we have a collection of articles to help with your health.
In this country, we are enchanted by celebrity beauty.
Stars like Jessica Alba, Rachel McAdams, Reese Witherspoon, Kate Winslet, Jessica Simpson, Jennifer Garner, and Nicole Kidman are constantly featured in magazines, television shows, and websites.
The celebrity beauty tips and secrets are out!
How does Jessica Alba stay so fit? What is Rachel McAdams' favorite workout? What does Nicole Kidman do to have such great skin?
The answer to these celebrity beauty questions all comes down to diet. To have glowing skin, great hair, and a fit body, you must follow a proper diet.
Rachel McAdams isn't even a fan of the gym. She enjoys a healthy lifestyle by eating right and spending time doing fun, heart-healthy activities like rollerblading, rock climbing, and biking. You don't have to starve yourself, or spend all day on the elliptical to be healthy. Enjoy balanced meals and an active lifestyle, and you'll have a celebrity beauty all your own.
Jessica, Rachel, Jennifer, Kate, and Nicole all eat balanced diets that include lean protein, whole grains, fruits, and vegetables. To obtain celebrity beauty, you must take care of your body. To do this, give your body what it needs to shine: a healthy diet. The easiest and most effective way to adopt a healthy diet is to order diet delivery meals.
BistroMD offers physician-designed, chef-prepared meals that are delivered right to your door!
No more cooking, shopping, or calorie counting. Once you start the plan, you'll have full access to our team of dietitians who are there to answer all of your nutrition questions. You don't have to be a celebrity to get star treatment at BistroMD. Try healthy and delicious meals from BistroMD and see for yourself!
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Simply answer a few questions so we can figure out your weight loss goals and provide solutions for a lighter, healthier you. Our weight loss meal plans are designed to help real people achieve real and lasting success.
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Press RoomThe National Federation of the Blind is the largest organization of blind and low-vision people in the United States. The organization consists of affiliates and local chapters in every state, the District of Columbia, and Puerto Rico. By providing public education about blindness, information and referral services, scholarships, literature and materials about blindness, specialized aids and appliances, adaptive equipment, and support for blind people and their families, the members of the National Federation of the Blind strive to spread the word that the blind are normal individuals who can compete on equal terms with their sighted peers. Together with love, hope, and determination, we transform dreams into reality.
NEW - Subscribe now to our national press release e-mail list!


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Black as Night: Dark-Hued Homes
I'll be honest — it would never occur to me to paint a house black. That said, I've been mesmerized by this photo of Derek Jarman's Prospect Cottage since I saw it last month on Cabin Porn. And apparently, the color has occurred to other homeowners as well — to dramatic and often chic effect.
- The yellow trim on Prospect Cottage in England adds the perfect pop of color. Via Cabin Porn.
- Black paint highlights the details on this Victorian duplex in San Francisco. Via Freshome.
- A 1907 villa with a 1960s addition is updated with a coat of black paint. Via Dwell.
- A hot pink door and white trim look chic and unexpected on a Victorian rowhouse in London. Via Apartment Therapy.
- A cool, prefab cabin on Lake Superior. Via Dwell.
(Images: 1. Cabin Porn, 2. Freshome via Apartment Therapy, 3. Mark Seelen for Dwell, 4. Kristin Hohenadel for Apartment Therapy, 5. George Heinrich for Dwell .)


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Resource Furniture: Space Saving Systems
- Location: New York, New York
- Website: resourcefurniture.com
It's the goal of Resource Furniture to provide European furnishings at competitive prices — though they carry multiple lines of contemporary designs, these more standard designs are often overshadowed by the options from Clei — the Italian company that manufactures the awe-inspiring transforming beds, sofas, desks and shelving systems.
Though it is expensive, nothing compares to the space-saving ingenuity of Clei. The custom designs are amazingly sturdy and can revolutionize a small space — with shelving, beds, sofas, desks and tables all options for integration in a custom unit. Ideal for making the most of limited space — from small studios to vacation homes eager to have more sleeping spaces — the custom options are truly innovative.
Resource Furniture also has one of the largest collections of transforming tables I have seen in a single setting. Options range from console tables that turn into dining tables to coffee tables that are height adjustable.
I've included a handful of images of some of the options from Resource Furniture but it is always better to see these transformations in person at the Resource Furniture showroom in midtown.
• The Doc XL: Sofa & Bunkbed In One
• Good Questions: Looking for a Modern Wall Bed?
• Good Questions: Where's This HGTV Murphy Bed From?
• Chic Murphy Bed Armoires


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Featured News - Current News - Archived News - News Categories
Local chapter collects 135 pounds of food
Opportunities Unlimited of Niagara, the Niagara County Chapter of NYSARC Inc., celebrated Developmental Disabilities Awareness Month this March with a month-long special project. Under the banner of "NYSARC Gives Back," OUN program participants (adults with developmental disabilities) and employees joined together with the leadership of two self-advocacy groups from Niagara Falls and Lockport to collect non-perishable food donations for the Niagara Community Action Program of the Food Bank of Western New York.
"The goal of the President's Project Week is to have all NYSARC chapters participate in a volunteer program during the week, reflecting our collective ability to give back to the communities who give us so much throughout the year. NYSARC has partnered with the Food Bank Association of NYS," said Jack A. Schuppenhauer, Esq., NYSARC president. All food donations will help families across Niagara County through the Niagara Community Action Program and the Food Bank of Western New York.
"As Opportunities Unlimited of Niagara serves individuals with developmental disabilities and their families from across Niagara County, it was a priority to partner with an organization like the Niagara Community Action Program that served people county-wide as well," remarked Connie S. Brown, OUN executive director.
Chris Rifenbark, president of the Niagara Falls Opportunities Unlimited of Niagara Self Advocacy Group, and Roxane Albond-Buchner, manager of communications for Opportunities Unlimited of Niagara, delivered more than 135 pounds of donations to representatives from the Niagara Community Action Program at their Niagara Falls distribution center on Wednesday.
Upon receiving the donation, Suzanne Shears, NCAP executive director, said, "On behalf of our board of directors, I wish to thank the employees and participants of Opportunities Unlimited for their efforts in collecting the large donation of non-perishable food items.These items will be distributed to needy families throughout Niagara County. This is the second year of such a successful drive. Thank you so much."
Carol Palumbo, NCAP family development and nutrition supervisor, added, "I just wanted to say on behalf of our food providers how much we appreciate Opportunities Unlimited of Niagara and your efforts to assist those in need in Niagara County. Working together makes our community stronger."
Also on hand to accept the donations were representatives from two of the 40 providers who receive food each year through NCAP: Margaret Hurey, agency coordinator for Divine Mercy Food Pantry, and Yolanda Porter, coordinator for Word of Life Ministries.


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50 East Avenue, Rochester, NY
Built: 1998
The new home of the Appellate Division, Fourth Department, is found in the renovated 103-year-old Cutler Building and new adjoining space to house the library and the two courtrooms. The Law Library on the first floor spans 50,000 square feet and holds 250,000 volumes making it the largest court library in the state. The second-floor courtrooms are equipped with skylights, closed circuit televisions and are constructed of Ani Gre African wood and Vermont marble. An elliptical curved stairway with a glass railway graces the main lobby. Underground parking is provided for all court employees.


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Dave White Profile
Dave White
Your Movies.com Man at the Multiplex
Dave White's first movie review was of the animated feature Snoopy Come Home. He was seven years old...Read full profile
Your Movies.com Man at the Multiplex
Dave White's first movie review was of the animated feature Snoopy Come Home. He was seven years old...Read full profile
never stops being smart and hilarious
Read full review
Critics scores range from 0 to 100, with higher scores indicating more favorable reviews.
out of 100
Metascore®Universal acclaimbased on a weighted average of allcritic review scores.
All the action is staged with energy, but it gets relentless without anything really funny going on.
Read Full Review
Though it's no "Monty Python," Hot Fuzz is a clever, over-the-top marriage of mayhem and merriment.
In the very funny cop comedy Hot Fuzz, overachieving London police officer Nicholas Angel (Simon Pegg) commits a very British sin: He's too good.
See all Hot Fuzz reviews at Metacritic.com
Iffy for 15+
Bad Boys meets Shaun of the Dead.
What Parents Need to Know
Parents need to know that what at first seems like a British parody of American cop flicks turns into a much bloodier (and funnier) homage to blow-'em-up blockbusters. The gun play and cartoonishly graphic violence rivals that of any Michael Bay or Jerry Bruckheimer production, but at least the bulk of the gore is confined to the last third of the film. Like Shaun of the Dead, which was made by the same director and stars, this movie is full of colorful foul language, but it doesn't have the raunchy nastiness of similar movies. Expect cinema-savvy teens to want to check it out.
Messages: Crime-fighting best friends/police partners stick together to fight a secret cabal of evildoers.
Violence: Explicitly violent for an action-comedy, with blood-splattering scenes of impalement and decapitation, as well as explosions, dead bodies, and gun violence.
Sex: Innuendo about two characters having an affair; later, a scene confirms it (they kiss and are obviously about to make love).
Language: Sometimes said so quickly that it's easy to miss, but there's a ton: "motherf---r," "f--k," "c--t," "s--t," "dick," "ass," "a--hole," "bastard," etc.
Consumerism: Lots of other movies are referenced: Bad Boys II, Point Break, Lethal Weapon, Die Hard, and the like.
Drinking, drugs and smoking: Many scenes take place at the local pub, where various townsfolk (including underage boys) drink -- mostly beer, although some hard liquor as well.
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I am trying to construct a general function/method based on two sets of minimum/maximum data point constraints, which can take on new values in different situations. The only known data for this general function is the starting point (y-axis intercept) and the x-range. The rate of change over time must equal zero, so the amount increased/decreased must be compensated within the x-range. Optimally will vary as little as possible, as long as it meets the constraints.
I would appreciate any advice or suggestions on how to approach this problem as I've had very little success so far. Thank you in advance.
Hi Olafson;
Welcome to the forum. What does the data look like? What kind of regression model do you want?
For me to do anything with your problem I am going to need more information.
In mathematics, you don't understand things. You just get used to them.
If it ain't broke, fix it until it is.
Always satisfy the Prime Directive of getting the right answer above all else.


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Theodore Sturgeon (1918-1985) was an American science fiction writer who, amongst his many achievements, also noted that "ninety percent of everything is crap." Coined as "Sturgeon's Law", it applies to fiction, but has come to be applied to most anything else. From what I've been reading, it also applies to current day writing about Apple.
I suppose some writers feel that by writing about Apple, some of Apple's success rubs off on them. More often, however, we see that other forces are at work. For example, the author, sometimes an outsider to the world of Apple, has been manipulated by a more senior editor to go with a particular slant. Or perhaps they don't have enough time to do research, they don't have enough experience with Apple, or they're just looking for some shock value and cash hits.
Many of these authors suggest that Apple should race to the bottom in order to appeal to the widest possible audience, just as they are doing with their writing. But when Apple stubbornly ignores their advice, it seems to bring out the worst in technical writing about Apple. See, for example, "Why Is So Much Stupid Being Written About Apple?"
Certainly there are terrific authors who write about Apple, but it seems lately that their voices are being drowned out by an increasing number of writers who are writing crap. And even there, a few writers can take the credit for the Lyons share of stupidity.
I prefer to focus on the good stuff, and I have my own list of authors whom I respect. They get Apple when they write about Apple. Their writing is authoritative, reasoned and intelligent.
Several of us at The Mac Observer made a list this morning of those authors who should be added to my own list, the A-list. These are Apple observers, in our opinion, with a track record of excellence. I've tried to keep the list fairly short, and if any are missing here, I take responsibility. But if you read something from people on this A-list (below), you know it'll be good.
Also, there is a vastly larger number of technical writers who really, really know Apple technologies. But that's too large a list to get into. (You could look at who I follow on Twitter.) Instead, I'm thinking about superb writers who analyze Apple and editorialize about the company and its products. So here it is:
The A-list (version 1.0): Ben Bajarin, Bryan Chaffin, Philip Elmer-DeWitt, Daniel Eran Dilger, Jonny Evans, Jeff Gamet, John Gruber, Mark Gurman, Arik Hesseldahl, John Kirk, Ted Landau, Harry McCracken, David Pogue, Rene Ritchie, M.G. Siegler and Federico Viticci.
Unfortunately, as I noted above, there is a vastly larger number (Sturgeon's Law again) who are writing nonsense about Apple. I've noticed certain trends in their writing, and one is to ignore facts about Apple for the sake of making an outrageous statement that will grab attention. But, hey, money, flash and trash is always more important than respectability these days.
Impoverished Logic
Here are some examples of the distorted logic I see in many articles by writers on the, if you will, D-list. The first two items are frequently seen, often conflicting themes. Analysis follows in item #3.
- Apple's legal campaign to protect its inventions and IP is a failure and should be abandoned.
- All tablets seem to look alike, so Apple should compete on price.
- Analysis: The writer complains that tablets generally look alike, then complains when Apple seeks to preserve its hard work and differentiation.
- Apple builds premium products designed for people who want to own and use the very best.
- Apple needs to appeal to the widest possible audience or it can't compete and maintain market share.
- Analysis: Apple, the writer claims, should drive to the bottom to become more popular and make more money. But Apple is already wildly popular and raking in the bucks. The argument is silly.
- After selling Macs for 26 years, Apple launched the Post-PC era with the iPad in 2010.
- Apple needs to launch a new era every few years now to keep us entertained and help it stay ahead of the competition.
- Analysis: The pace of technology development, available in two year intervals, is conveniently overlooked. Still, Apple is told to jump to the writer's own technical schedule.
- Apple continues to generate record revenues and cannot keep up with demand for its products.
- Steve Jobs was a singular visionary and Apple can no longer succeed without him.
- Analysis: Apple customers are basing their decisions on the quality of the products, not on a writer's fixation with Apple's cofounder.
- Apple continus to sell a record number of iOS devices.
- Apple maps and Siri are a failure.
- Analysis: The writer is suggesting that a simple condemnation contains within it a deep understanding of the product and the marketplace. But that is never demonstrated. However, we're supposed to take his word for it.
- Apple makes more money than any other competitor.
- Apple should do what the other companies are doing.
- Analysis: The writer is disconnected from reality. A winner never copies the losers.
And finally:
- Apple should do X and perhaps Y.
- Apple has done Z.
- Analysis: Apple is declared to be doomed because, of course, the writer knows more about Apple than Apple's seasoned leadership.
Theodore Sturgeon was right. In every endeavor, there's the very best and then there's all the rest of the crap, driving to the bottom. What gives me no cheer is that all these writers, racing to the bottom, want to take Apple with them.


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Featured News - Current News - Archived News - News Categories
United Way of Greater Niagara and The Service Collaborative of WNY Inc. have unveiled www.volunteerwny.org in Niagara County. The website partners with local non-profit agencies that engage in volunteer generation and connects volunteers with opportunities in the Western New York region.
Currently, www.volunteerwny.org has established 215 non-profit partnerships and offers visitors the opportunity to search for volunteer opportunities based on location, agency name, population served (seniors, at-risk youth, homeless etc.), and a number of other factors.
The website was unveiled during last year's National Volunteer Week and has proven to be a significant asset for the community. "VolunteerWNY is the vehicle to address critical needs by inspiring individuals to serve their communities," said Kate Sarata, executive director of TSCWNY. "VolunteerWNY connects prospective volunteers with meaningful opportunities to volunteer - which will ultimately help our whole community thrive."
Promoting and facilitating volunteerism is a central component of the mission of the United Way and officials are excited about the potential of the site to make a positive impact in the community. "Volunteerism is core to our movement," said Carol G. Houwaart-Diez, president at the United Way of Greater Niagara. "The services and expertise volunteers provide allow nonprofit organizations, and ergo the communities they live in, to function in a stronger and healthier capacity. Our office receives calls on a daily basis for volunteer opportunities in our community and this partnership will facilitate that process."
VolunteerWNY, in partnership with The Service Collaborative of WNY Inc. and United Way of Buffalo & Erie County, is one of 10 regional volunteer centers in New York state. It is funded through the New York State Volunteer Generation Program.
All United Ways working together on this initiative have hosted a number of informational sessions for agencies, volunteer management training, and are actively promoting the site to potential volunteers. Individuals interested in finding volunteer opportunities can visit the site at www.volunteerwny.org, or call The Service Collaborative of WNY at 716-418-8500, ext. 150.


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The area surrounding Oklahoma City—especially Moore, Oklahoma—was tragically devastated by an EF-5 tornado May 20. It was the area's most destructive tornado since May 1999, and unfortunately more severe weather is predicted for the broader Texarkana region this week.
The Society for Human Resources Management and U.S. Department of Labor both offer guides to help employers ready their businesses for natural disaster. Disaster preparedness content from SHRM can be found here; the Labor Department's Tornado Preparedness Guide can be found here.
According to the National Weather Service, tornadoes cause an average of 60-66 deaths and 1,500 injuries per year. These powerful phenomena can be as wide as a mile and travel for many more, moving as fast as 70 miles per hour across the ground and producing winds stronger than 200.
Unlike hurricanes or blizzards, tornadoes can happen at any time of the year. While most tornadoes end up being relatively weak, employers—particularly those operating in Tornado Alley—should be prepared for what to do if their business is struck by one of these natural disasters.


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Words that start with barnumis
Found 1 words that start with barnumis. Browse our Scrabble Word Finder, Words With Friends cheat dictionary, and WordHub word solver to find words starting with barnumis. Or use our Unscramble word solver to find your best possible play! Related: Words containing barnumis
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Luxury Foods And Beverages Take Glass Packaging In New Directions
Glass food and beverage packaging materials are driving a new focus on unusual shapes, particularly for gourmet and luxury products.
Glass may be one of the oldest food and beverage packaging materials around, but the latest crop of glass jars and bottles is anything but old school. Driving the creative excitement is a new focus on unusual shapes, particularly for gourmet and luxury products.
Consider the packaging for Callegari Olive Oil, a premium extra-virgin olive oil. As part of its 2012 U.S. launch in New York, Callegari, Seville, Spain, worked with agency Pereira & O'Dell, San Francisco, to design two glass bottles for its oil.
One of the bottles, which Callegari calls its "hero bottle," is the shape and color of a drop of olive oil, albeit considerably larger. The hero stands upright like a conventional bottle, but it can also sit diagonally, like a wine decanter, thanks to a flat area molded into the back of the bottle. The diagonal posture aerates the oil, which releases its fragrance.
"Olive oil is not often brought to the table in its original package. Gourmet audiences usually use fancy oil dispensers," says Patricia Ebner, brand design director at Pereira & O'Dell.
"Callegari is a premium olive oil, and we wanted to honor its quality by turning its packaging into a statement."
The hero bottle pays homage to the "purity and simplicity of Callegari," she adds, and is both attractive and functional on the table.
The second Callegari package, which takes its cues from classic perfume atomizer designs, emphasizes the product's aroma and the smell/taste connection. Squeezing the atomizer bulb produces a spritz of oil to lightly dress a salad. This package is a "vintage perfume bottle topped off with a vibrant purple pump, turning the salad dressing into a very personal and sensorial experience," Ebner says.
Elegant, minimal graphics on the two packages are evocative of Spanish tiles. "Callegari is a premium olive oil from Spain and exalts Spanish legacy with minimalism," Ebner explains. "We've chosen to homage the fertile and rich soil from Spain that produces the world's most sought-after olive oil, and represent it though its exuberant iconic tiles."
She adds that glass was the material of choice for both bottles partly because "other materials, such as plastic, can be absorbed by the olive oil or even create chemical reactions." In addition, glass "is considered a material with luxurious awareness, reflecting the attributes of one of the most indulgent and purest olive oil[s]."
The perfume-style bottle holds 100ml, and the hero bottle is available in 250- and 500-ml sizes.
A honey of a jar
Gourmet honey brands also continue to choose glass packaging, to convey quality and purity as well as for product protection. Imperial Yucatán Honey, Yucatán, Mexico, uses a distinctive square jar for its 100 percent pure, raw honey. The rare, organic, Mayan-style honey incorporates the nectar of flowers from the Yucatán Peninsula's dzidzilche bushes.
Advertising and branding agency Mixed Business Group, New York, designed the Yucatán Honey package. "The inspiration was to create a vessel for this incredible honey that was more perfume- or cosmetic-like," says Mixed Business Group creative director Marc Balet. "I was looking to make it more of a fashion statement than just another plastic squeeze bottle. That did not fit the product's intent."
Glass was the appropriate choice for the package because "there is a certain weight that glass has -- not only in the physical sense but also in one's mind. This bottle feels like the product. It would look and feel right on a dining room table as well as in the boudoir," Balet says.
To showcase the golden color of the honey, the package is made of clear, colorless glass. In keeping with the purity and simplicity of the product, the graphic treatment is understated.
Brand and product information is silk-screened on the front of the jar in white and gold, and "the closure is a simple gold-colored screw top," Balet says. "I added a red-brown color to complement the gold and to make the Imperial Yucatán Honey logo pop."
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MSPP #93: Many Point Scout Camp Rouser (2010)stevejb68 on September 17, 2010 in campfire, summer camp
It is almost a tradition. During the past few years I have taken my video camera along to summer camp and recorded the opening and closing campfire programs. These programs are edited down to become podcast episodes and a dvd for the Boy Scouts who attended camp. Over the past few years I have posted a video to the Melrose Scout Productions Podcast featuring the Buckskin staff of Many Point Scout Camp as they lead the campers in the Many Point Rouser at the beginning of the Sunday evening campfire. It is now time to post the 2010 version.
It amazes me every year we go to summer camp how energized the camp staff always seems to be. When they lead the boys in the rouser with so much enthusiasm it sets the stage for the entire week. The Boy Scouts know they have a staff that is anxious to work with them during the week and ready to have fun while they do. So, let's dedicate this video to not only the Buckskin staff of Many Point Scout Camp but to all the staff members of summer camps around the country.
By the way, this video also contains footage of a couple of very athletic guys doing a little pre-campfire show, and the introduction of the troops at camp.
Do not forget to go to iTunes and rate the podcast. It has been awhile since the Melrose Scout Productions Podcast has received some iTunes love.
Click here to DOWNLOAD and watch this Podcast.
Subscribe to Melrose Scouting Productions Podcast through iTunes (and rate the show)
or at http://feeds2.feedburner.com/melrosescoutingproductions
Check out other Scouting podcasts at PTC Media.


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GUEST AUTHOR BLOG by Lori Ann LaRocco author of "Dynasties of the Sea: The Shipowners and Financiers Who Expanded the Era of Free Trade."
Looking for a compass to navigate the uncertain waters of the markets? There is an industry that can help guide investors. It's the shipping industry. Shipping experts say 92% of all the items in a home have been transported by vessel. Investors normally use the Baltic Dry Index as a gauge of economic health, but by looking inside the containers and tankers and seeing the volume and the quality and quantity of the products that are being transported, the shipping industry can be a forward looking indicator for the various economies. This can then help investors make decisions on where the next land of opportunity may be and what resources, materials or products these countries will need to fuel their economic expansion.


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Moderate exercise is safe for most people, but it's always
a good idea to talk to a doctor before starting an exercise program. If you
answer "yes" to any of the following questions, it is especially important to
talk with your doctor before starting an exercise program. He or she may
recommend a supervised or restricted program to meet your specific
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This information does not replace the advice of a doctor. Healthwise, Incorporated disclaims any warranty or liability for your use of this information. Your use of this information means that you agree to the Terms of Use. How this information was developed to help you make better health decisions.
To learn more visit Healthwise.org
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MPD Arrests Violent Fugitive after Citizen TV Tip
May 18th, 2012 by milwaukeepolice
Two people came into District 5 Thursday to report the whereabouts of Leslie D. McNeil, a wanted fugitive they saw profiled on TV recently.
McNeil is a violent drug dealer with history of possessing weapons, who recently absconded and was known to frequent Milwaukee's near north side. The good citizens who stopped in District 5 reported to Detective Todd Fischer that they had seen the TV story on Fox 6. One of them saw McNeil enter a house on the north side, then both took the initiative to go to a local library to see the Fox 6 story again to confirm the story and their sighting. Here is the story they saw:
Detective Fischer and Police Officer Kevin Matte assembled a small task force including Sergeant Joe Roberson, Police Officers Daniel Resnick, Damon Wilcox, Timothy McNair, Dennis Justice, David Novak and Jay Rudstrom.
These highly trained officers worked as a team and arrested McNeil without incident. We commend the citizens who worked with police to keep their neighborhood safe from fear.


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Get an alert when new Kings Of Leon dates are announced
Tennessean alt-rock group comprised of three brothers and a cousin. The Kings Of Leon take their titles very seriously, producing country-laden rock'n'roll with hints of blues and boogie-woogie. Brought up in the Deep South and having spent most of their childhood's travelling, the Kings Of Leon (whose name comes from the brothers' father and grandfather) have a deep, drawling, rootsy sound and a suitable legacy to match.
See more info at kingsofleon.com
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The Consumer Satisfaction Team, Inc. is a non-profit organization staffed entirely by individuals in recovery from mental illnesses and/or substance abuse, and family members of people with mental illness and/or substance addictions.
CST is authorized by the Philadelphia Office of Behavioral Health (OBH), the Office of Addiction Services (OAS) and Community Behavioral Health (CBH) to ascertain satisfaction with Philadelphia behavioral health (mental health and substance use) services to adults, adolescents and children.
CST is open from 9 a.m. to 5 p.m. every weekday.
For more information contact: The Consumer Satisfaction Team, Inc. 520 N. Delaware Ave., 7th Floor Philadelphia, PA 19123 Phone (215) 923-9627


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The Vaddio TRIO Audio Bundle System D is a professional audio conferencing solution for medium to large size rooms. It includes the TRIO I/O Interface and 4 Table Mic Arrays.
The included TRIO I/O interface is based on SmartMIC technology, a simple approach to adding live audio conferencing to room designs. As an interface between the TRIO Mics and any professional audio mixer, internal DSP and echo cancellation can now be integrated into any manufacturer's audio mixing system.
The TRIO I/O interface device allows the connection of up to 4 SmartMICs and because each input is effectively running 3 microphones on 3 different channels, users can technically run 12 microphones all with independent echo cancellation and internal DSP. For installations requiring more than 12 SmartMICs, just add an additional TRIO MIC I/O (sold separately) for 12 more channels.
The included TRIO Table Mic Array is based on SmartMIC technology. It provides a simple approach to adding live audio conferencing to room designs. TRIO SmartMIC technology incorporates Digital Signal Processing and echo cancellation directly into the microphone itself. The internal DSP features microphone gating, equalization, AGC, and noise cancellation.
Each TRIO SmartMIC is equipped with an array of 3 electric condenser microphones positioned to form a 360° pickup pattern. This unique technology is based on the microphone's ability to actively manage the room's live audio for gain, gating, and echo cancellation. Once detected, the microphone will adjust and mix down to a single output. Because the intelligence is inside the microphone, any mixer can now be used in a live collaboration application for audio conferencing to achieve appreciable results.


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Dayton knocks off No. 17 Saint Louis 72-67; Billikens clinch top seed for A-10 tourney anyway
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ST. LOUIS – Reserve Jalen Robinson scored all 10 of his points in the second half, including two key 3-pointers in the put-away run, helping Dayton upset No. 17 Saint Louis 72-67 on Wednesday night, the Billikens' third straight loss.
The Billikens (25-5, 12-3 Atlantic 10) still clinched at least a tie for a second straight Atlantic 10 title and the No. 1 seed in the conference tournament anyway when George Washington beat Saint Joseph's 76-71 on Wednesday night. After the home finale, Saint Louis honored its five senior starters in a low-key ceremony.
Jordan Sibert had 14 points, including three 3-pointers, for the Flyers (21-9, 9-6) while Dyshawn Pierre had 11 points and Devin Oliver had nine points and nine rebounds.
Saint Louis won a school-record 19 straight before getting upset by Duquesne at home last week and then lost at VCU on Saturday. This is the school's first three-game losing streak since February 2011.
Dwayne Evans had 18 points and nine rebounds and Mike McCall Jr. added 10 points for Saint Louis, which wraps up the regular season Sunday at Massachusetts. Jordair Jett, who had been averaging 17.6 points in conference play, was held to nine points.
Dayton began celebrating its second victory over a Top 25 team near the end of a 16-2 run that made it 67-59 lead with 3:38 to play. Robinson had two 3-pointers, Siebert had five points and Oliver capped the run with a three-point play.
Dayton beat then-No. 11 Gonzaga in the Maui Invitational in November.
Saint Louis was 5 for 10 from 3-point range after Jake Barnett connected in the opening minute of the second half for a 42-32 lead — the largest of the game. But the Billikens made only one of their last 12 from long distance.
The school band played the New Zealand national anthem for Saint Louis center Rob Loe, who then scored the first five points of the game in the opening minute. He is one the five senior starters who are part of the program's all-time winningest class with 91 victories.


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You'll need one 6-sided die for this one as well as your names from the first part. Enjoy!
Its been a long (but wonderful) ten years since you left the US for the exotic locales of India, South America, China & the Middle East. And what did you do once you returned home two years ago? Why, publish your experiences, of course!
What began as a short column in the local paper has turned into speaking engagements across the nation, charity events and several book deals leaving you little time for your social life. Luckily, youve kept up with your friends and family through letters over the years. While taking a break from editing your exciting new travel guide you decide to finish that letter from your dear friend (DW from the last post.)
Dearest (Your characters name your choice),
...I cannot believe it was ten years ago that you left our house to start your grand adventure! So very much has happened since then your wonderful adventure books have a place of honor on our bookshelf. Not that they stay there for very long as our youngest, DD4, is forever taking them up to her room, naughty girl! She admires you greatly and is looking forward to your book tour next fall. I do hope youll stay with us; its been so long since weve had a proper conversation. Those telephones are an amazing invention but they sure dont beat talking face to face!
Now, to update you on the family:
As you know things have gotten quiet around here, what with six of our seven moving out and getting married. Right now its just DH, me and our darling baby, DD4 who is now almost 12. Even our youngest boy is grown up now with a job lined up at the pharmacy and a pretty little fiancé. You remember that lovely boarding student you introduced us to, the Indian businessmans daughter? Shes going to be my newest daughter First Maiden (LN from last post.)
And of course I must mention my newest grandchild! DD3 and her husband welcomed a daughter they named First Middle (nature name), called Nickname right after Christmas. Shes adorable with her wispy red hair and baby blue eyes. As Im sure you can guess, this baby is surely helping bring DD3 closure from the loss of baby First in 04 to whooping cough.
Hoping to see you soon,
The ? Family
DH & DW (b. 1850 & 1864)
DD4 (b. 1898)
DD1 (b. 1880)
DH First Middle (750-800) Last (600-650) (b. 1873)
- occupation: businessman (1 or 2) lawyer (3 or 4) banker (5 or 6)
DS - Same as fathers name (b. 1906)
DD2 (b. 1881)
DH First Middle Last (geographical surname) (b. 1882)
- occupation: salesman (1 or 2) entrepreneur (3 or 4) accountant (5 or 6)
DS/DS/DS First Middle (b. 1907; b. 1907 - 1907)
- choose one triplet to die at birth!
DS1 (b. 1883)
- occupation: professor (1 or 2) school principal (3 or 4) minister (5 or 6)
DS2 (b. 1886)
- occupation: grocer (1 or 2) dairy farmer (3 or 4) storekeeper (5 or 6)
DW First Middle Maiden (b. 1886)
DD same as her mother (b. 1908)
DD3 (b. 1886)
DH First (Shirley, Leslie, Kimberly, Marion, Aubrey, Robin, Lynn, Evelyn, Jocelyn, Tracy) Middle Last (2900-2950) (b. 1883)
- occupation clerk (1 or 2) conductor (3 or 4) bricklayer (5 or 6)
DD First (in letter) Middle (in letter) In letter (b. 1908)
DS3 (b. 1890)
- occupation: pharmacists apprentice
DF First (in letter) Maiden (in letter) (b. 1892)
Next stop - Fall, 1910!


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I wouldn't have to think about a casino if the Fall River Office of Economic Development had done anything to deliver the "diversified economy" it's been promising us for the last two decades.
— I wrote about a "riverboat casino." I wrote about the casino referendum.
Indians. No Indians. Bingo hall. Slots parlor. Industrial park. Waterfront. Jefferson Street. Biopark. I've written about every permutation, possibility, purpose, location and configuration of a maybe casino in Fall River.
I was against every one of 'em but that was before pretty much ALL the work vanished from Fall River.
They won't build a casino tomorrow. I've got time to think.
I wouldn't have to think about a casino if the Fall River Office of Economic Development had done anything to deliver the "diversified economy" it's been promising us for the last two decades.
— Huge potholes are annoying as hell but in several places, including Linden Street, when the potholes get deep enough, you can see the old street car tracks. I always stop to look.
— The high percentage of Fall Riverites who have had a prescription for pain killers, 72 percent, is a big deal right now and is being used to "prove" the city has a drug problem.
But consider, Fall River has a higher than average concentration of elderly in the population, a higher than average cancer rate and a large number of people who are doing or have done manual labor all their lives, some of whom have sustained serious injuries or joint damage. Many people in these groups need prescriptions to manage chronic pain.
Not a lot of research has gone into the recent government-sponsored hysteria. Any seasoned reporter will tell you that you can't look at one number unless you're willing to look at ALL the numbers.
There's a difference between a junkie and a 68-year-old retired guy who ruined his back working construction.
— "Oh my God," the woman in front of me at the Dunkin' Donuts said to her friend. "You gotta write to him. He's in JAIL!"
And, if the guy's in jail, you sort of do have to write to him. This is particularly true if he's gonna get out someday.
— Three small words: Maple Bacon Jerky. Let me repeat that with more punctuation. Maple. Bacon. Jerky. My wife Deborah found it at Walgreen's. Try it with black coffee.
— What they want to build out there at the old New Harbour Mall site is relentlessly described as a destination hotel resort casino. Take the last word out and ask yourself if you'd visit a destination hotel located in that spot. My guess is whatever they build (if they build) will have a distinct odor of cheese.
That's OK, though. Casinos are built to reflect a poor person's idea of something "classy."
I would really only want three things from a casino.
1.) Cheap buffet.
2.) Cheap drinks.
3.) Live boxing.
I'm too cheap to gamble.
And, of course, Happy St. Patrick's Day.
Marc Munroe Dion is a reporter and columnist for The Herald News. Email him at email@example.com.
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GENUINE reports of rape are not being recognised as a crime by Cheshire Police, meaning victims may not be supported, according to a critical report published today.
An inspection into crime data integrity by HMIC has highlighted how the force wrongly records some violent and sexual offences as 'no-crime'.
'No-crime' refers to an incident that was 'initially recorded as a crime, but was then decided not to be'.
Of 71 cases reviewed, inspectors found 29 incidents of rape, robbery, and violence that should have been recorded as a crime, were recorded as 'no-crime', meaning the investigation ended.
Of 30 rape cases, 14 had been incorrectly recorded as 'no-crime', with 'opinion' relied upon, instead of 'veritable information'.
"This is a significant cause for concern and is a matter of material and urgent importance," said the report.
"Immediately, the force should ensure guidance is provided to officers and staff who are engaged in no-crime decisions."
HMIC said the audit failure may mean rape victims are not supported properly.
Other rape cases had been recorded late, while some rape reports had not been recorded as a crime, but closed as a 'crime-related incident'.
"This is a serious issue which precludes the force from having a clear picture of all offending that is occurring in the force area, more importantly the service and support made available to the victim may not always be what it should be," said the report.
It also found issues such as mental health and alcohol dependency can have a 'negative influence' on investigating a rape, delaying or stopping a crime from being recorded.
"This is not acceptable," said HMIC. A review of how rape reports are managed was instructed.
Cheshire Police has no policy on how crime should be recorded, instead relying on legal rules set by the government's National Crime Recording Standard and Home Office Counting Rules.
HMIC ordered a crime recording policy be introduced immediately, and also highlighted ' significant concerns' over how cases of domestic violence are handled. Some cases referred to police by specialist agencies were wrongly not recognised as crimes.
And problems with victim support was also highlighted in the inspection.
HMIC found victims were not consulted enough on punishments given to offenders when the case did not reach court.
Police have the power to punish criminals with a caution, penalty notice, warning or community resolution such as a letter of apology - known as 'out of court disposals'.
Of 80 cases reviewed, only 26 of 45 victims were consulted on the suitability of the 'out of court' punishment. In the case of disorder, only four of 14 victims were consulted.
"Immediately, the force should take steps to ensure...the views of the victim in respect of the use of the disposal are considered properly and adequately," said HMIC.
Crime is expected to be recorded as soon as possible, or at least within 24 hours, at Cheshire Police.
The wider accuracy of how crime is recorded was questioned, particularly when carried out by individual officers, with HMIC reviewing 96 incident records.
Of the 92 crimes that should have been recorded, only 62 were. Of the 62, four were wrongly classified, and 19 were recorded outside the 72-hour limit allowed under Home Office guidelines.
"There is need for improvement in the accuracy and timeliness of crime recording decisions," the report added.
Reacting to the inspection, Ass Chf Con Guy Hindle, from Cheshire Police, said: "Following an internal review Cheshire Constabulary has already taken action to address some of the main recommendations highlighted within the report.
"However, we recognise that there may have been issues in the administration of certain types of crime, specifically violence and sexual offences where the details of the crime can often be complex which can make the recording of the crime complicated.
"Having had the issues highlighted by HMIC we have undergone a review of the crimes incorrectly classified to ensure thorough investigations have taken place and their classifications have now been changed.
"It is important to stress that HMIC questioned the administration process of recording the crimes at fault, not the investigations into them."
John Dwyer, Police and Crime Commissioner for Cheshire, said he would ensure recommendations of the inspection were met.


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My Room: William
We can imagine how satisfying it must feel to put down roots in your own home and Krystal fittingly turned her attention to this great room for her son: After buying our first home last April I was ready to give our 3-year-old a finished, permanent room. My inspiration came from the three vintage globes that I bought at a local antique store for $40.
The big chalkboard I found for $4.99 a while ago at the Goodwill and painted the trim brown. I drew the world on it with chalk for fun until he was old enough to use and draw on it himself. The black, chipped lowboy dresser was only $30 and is still my favorite piece. The two small school chairs were $30 at another thrift store in town. I made the curtains using 6 yards of britton hus fabric from ikea. And the bed I chose and love, is Ikea's trofast extendable bed and mattress which has been perfect for his smallish room.
Thanks Krystal! Readers, you can find Krystal at Turquoise and Chocolate.
(Images: Krystal Krehbiel)